I have been reading Escoffier's "cookbook" and have found it difficult/annoying to follow. To follow an Escoffier recipe, you have to page back and forth in the book. Extreme attention is required for success. This video has been most illuminating as to the reason's for Escoffier's fame. I never knew that Escoffier organised the kitchen into 16 departments, which improved efficiency and product quality. This organisation has been imitated worldwide, with very pleasant effect.
the cookbook was written for CHEFS. And indeed, the way he organised a kitchen, those different departments, Saucier, Rotisseur, Entremetier, Dessert, Garde Manger, Butchery, Bakery, Pastry, Preparation areas, Pot Wash, Dishwash,are still good to this days. At least in big hotels where there is also space and place and STILL a little bit tradition. Regards from a ( retired now) Executive Chef. Sure,times were different back then and now. Even i would or could never make a demi glace the way he did it and described in his recipes. Because MEAT is expensive. So we used bones only. AND when i was an apprentice, we used to make every day sauce espagnole, than demi glace. Who still does it or KNOWS how to do it? Open a packet, mix it with 10 litres water, let cook for a minute and hey presto, the sauce is ready. When we used to do in 3 or 4 days... From the -old - Chefs hs still is the greatest for me. And from the -new- ones Paul Bocuse... One had to book weeks in advance to get into his place to get a -simple- casserole or - bean stew -.
I feel like all cookbooks from before a certain time seem to be written as such, as before stated, for cooks. They expect you to already have a certain set of basic knowledge which is no longer standard by any means due both to not being professional cooks and, equally so, having modern appliances, cooling, and ingredients. Victorian sweet recipes especially drive me batty. They’re so cute though, it’s worth the slog!
@@Delaney-and-the-Starlight trying,trying,trying. And soon it will be perfect. There is a reason why i had to be an Apprentice for 3 years. And what happened when i came back from the final test and all the ceremonies and i was a CHEF? may Head Chef told me, your salary will be more, but you also will have more responsibility. And MISTAKES are not allowed anymore. You are a CHEF now and no more apprentice.
@@devildog1912wow, that seems dated even for it's time! Though I suspect this kind of show is what you'd find on whatever the British equivalent of PBS is. Those shows never seem to change with the times.
I burst out laughing when Sewell called modern chefs "vulgar twits" because I thought I knew exactly whom he was thinking of. And then I remembered that same chef now owns, what 3 of the 4 restaurants at the Savoy? He got the last laugh.
I love that the host and the gentleman didn’t partake in the fois gras for morality, but the other lady diner was chowing down while she told them that the geese love to have big funnels jammed down their necks to be force fed. I wouldn’t have been surprised if she asked to finish the other’s meals. She was so funny to me
After thirty years of marriage my dad sent mom to learn at the Le Cordon Bleu in Paris. Several times. She was a great cook before but phenomenal afterwards. Those trips were a good investment for her husband. Might have saved marriage
I found the critic to be an absolute waste, until he stood firm on the subject of foie gras and the dignified way he did so. I'm honestly surprised they didn't edit it out. It's uplifting to know that the representative of the arts is the only one with a moral campus.
So bizarre how someone even thought it out and created it. I'll admit the first time I tasted real foie gras I nearly fainted from the mouthgasm. (This was in the 80s in France, before it was banned). Then I learned how it was made and I wanted to throw up. I'm not vegetarian, I eat animals but I cannot fathom why it should be necessary to treat them so evil. In China there's a dish where they hold a live fish with tongs and dip the back half in boiling oil. Its then served crispy and cooked and still alive. Utterly diabolical.
I wonder if he would protest to the Italian free graze foie gras, that still overfeeds the bird, but does it in a natural way that allows the bird to wonder and graze at its pleasure.
If one knows the classics,one is rather good at adapting the evolving new trends and recipes also. Escoffier set the basics so many each day do and take it as a natural part of the day.
I've read that the head construction engineer, on seeing the blueprints incorporating so many bathrooms, asked D'Oyly Carte: 'What? Do you expect people to bathe everyday?!'
What a pretentious bunch.... full of unnecessary remarks... totally avoidable..... I'm still amazed with all the jewelry everybody is wearing at the Savoy's Kitchen....
Buying whole cuts like the tenderloin is the way to go. Whether it is rib eye, NY strip or sirloin the whole primal will save you $$ per pound. If one eats steak often enough it's better to buy the whole thing, cut your steaks and in my case vac-seal and freeze. That way I've cut my costs and always have something on hand. I'm more likely to have to go to the store for the potato. Sure a whole tenderloin at costco is $125 or more upfront but at the same time saves money through the year. I do the same thing with salmon
Why can't TV be like this anymore? Everybody is full of personality, has an opinion and is not politically correct. They are being themselves, being funny and being polite. Excellent and humorous clip!
Not politically correct? Brian Sewell spoke up about gavage in geese to make foie gras, and how he, as a matter of principle, does not partake in eating it
he aslo teaching to VAN BA( Ho Chi Minh) during his time is working in Carlton Hotel . When Van Ba see some leftover food still in table , he go that table in use that leftover food to aid poor people when Escoffier see that he ask why he do it ? VAN BA answer because don't want waste a good food he want share to poor people . Escoffier thank and offer him a job and he did a very good some source he is next chapter for Auguste Escoffier but VAN BA is revolution and he also share with Escoffier about his dream , Escoffier say he support him but he feel so sad because VAN BA want to become a leader of revolution not cooker like Escoffier . Until today Carlton Hotel still mark Ho Chi Minh is famous person
Brian Sewell was a National Treasure and so clever, and this is Britain from twenty Four years ago and they lived in a time we had Personalities, so please do not make judgement's based on today and from your Country, without finding out more about him and his contributions.
Aside from whipping the egg whites, we probably wouldn't have seen much of a difference. A stove is a stove and Escoffier would've had the top of the line for his day (which was only 100 years before this show was made).
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I have been reading Escoffier's "cookbook" and have found it difficult/annoying to follow. To follow an Escoffier recipe, you have to page back and forth in the book. Extreme attention is required for success. This video has been most illuminating as to the reason's for Escoffier's fame. I never knew that Escoffier organised the kitchen into 16 departments, which improved efficiency and product quality. This organisation has been imitated worldwide, with very pleasant effect.
the cookbook was written for CHEFS. And indeed, the way he organised a kitchen, those different departments, Saucier, Rotisseur, Entremetier, Dessert, Garde Manger, Butchery, Bakery, Pastry, Preparation areas, Pot Wash, Dishwash,are still good to this days. At least in big hotels where there is also space and place and STILL a little bit tradition. Regards from a ( retired now) Executive Chef.
Sure,times were different back then and now. Even i would or could never make a demi glace the way he did it and described in his recipes. Because MEAT is expensive. So we used bones only. AND when i was an apprentice, we used to make every day sauce espagnole, than demi glace. Who still does it or KNOWS how to do it? Open a packet, mix it with 10 litres water, let cook for a minute and hey presto, the sauce is ready. When we used to do in 3 or 4 days...
From the -old - Chefs hs still is the greatest for me.
And from the -new- ones Paul Bocuse...
One had to book weeks in advance to get into his place to get a -simple- casserole or - bean stew -.
I feel like all cookbooks from before a certain time seem to be written as such, as before stated, for cooks. They expect you to already have a certain set of basic knowledge which is no longer standard by any means due both to not being professional cooks and, equally so, having modern appliances, cooling, and ingredients. Victorian sweet recipes especially drive me batty. They’re so cute though, it’s worth the slog!
@@Delaney-and-the-Starlight trying,trying,trying. And soon it will be perfect. There is a reason why i had to be an Apprentice for 3 years. And what happened when i came back from the final test and all the ceremonies and i was a CHEF? may Head Chef told me, your salary will be more, but you also will have more responsibility. And MISTAKES are not allowed anymore. You are a CHEF now and no more apprentice.
Now I understand why the English breakfast xD hahaha
I wish the year of production was listed for the films…
I agree! It seems about circa 1993 maybe?
it was 2000... it was in the ending credit.
@@devildog1912wow, that seems dated even for it's time! Though I suspect this kind of show is what you'd find on whatever the British equivalent of PBS is. Those shows never seem to change with the times.
I burst out laughing when Sewell called modern chefs "vulgar twits" because I thought I knew exactly whom he was thinking of. And then I remembered that same chef now owns, what 3 of the 4 restaurants at the Savoy? He got the last laugh.
It's still true
What a pleasant surprise to see Brian Sewell ♡
I love that the host and the gentleman didn’t partake in the fois gras for morality, but the other lady diner was chowing down while she told them that the geese love to have big funnels jammed down their necks to be force fed.
I wouldn’t have been surprised if she asked to finish the other’s meals. She was so funny to me
She's an idiot if she truly believes that rubbish.
This feels boomery in the best sense possible. 18yo and in love with the vibe
After thirty years of marriage my dad sent mom to learn at the Le Cordon Bleu in Paris. Several times. She was a great cook before but phenomenal afterwards. Those trips were a good investment for her husband. Might have saved marriage
I found the critic to be an absolute waste, until he stood firm on the subject of foie gras and the dignified way he did so. I'm honestly surprised they didn't edit it out. It's uplifting to know that the representative of the arts is the only one with a moral campus.
I felt the same exact way. He annoyed me until he objected to the foie gras.
So bizarre how someone even thought it out and created it. I'll admit the first time I tasted real foie gras I nearly fainted from the mouthgasm. (This was in the 80s in France, before it was banned). Then I learned how it was made and I wanted to throw up. I'm not vegetarian, I eat animals but I cannot fathom why it should be necessary to treat them so evil. In China there's a dish where they hold a live fish with tongs and dip the back half in boiling oil. Its then served crispy and cooked and still alive. Utterly diabolical.
I wonder if he would protest to the Italian free graze foie gras, that still overfeeds the bird, but does it in a natural way that allows the bird to wonder and graze at its pleasure.
Pretentious moi ? One doesn’t sit with the hoi paloi I say !!
intolerance is caused by ignorance.
If one knows the classics,one is rather good at adapting the evolving new trends and recipes also. Escoffier set the basics so many each day do and take it as a natural part of the day.
My grandfather knew Esoffier.
Knew it was going to be about Esoffier before playing the video.
Happy Days.
oh this was fabulous!!!
I would have hated to be the chef who was on the egg white beating station back then but I bet they did had wicked forearms
Well, one, anyway.. (unless ambidextrous!)
@@trudygreer2491 good point lol
Love the Frankenstein-ed mixer
Anybody know when this came out? Seems extremely 2000s
The end credits said 2000
@@T_Greer
The presenter is clearly stuck in a time warp then....
Her hair and suit are 100% 1980's !
I've read that the head construction engineer, on seeing the blueprints incorporating so many bathrooms, asked D'Oyly Carte: 'What? Do you expect people to bathe everyday?!'
Ooooo that's a tough call. An Escoffier meal or a Sarah Bernhardt play?! I'd save for both 😍
What a pretentious bunch.... full of unnecessary remarks... totally avoidable..... I'm still amazed with all the jewelry everybody is wearing at the Savoy's Kitchen....
Not even English but its sad how the culture is slowly dissappearing. Rip 🙏🏽
We, the living, are the keepers of history and culture. If we want to preserve it, we must learn it.
@@DrIgnacious you must fight for it.
Buying whole cuts like the tenderloin is the way to go. Whether it is rib eye, NY strip or sirloin the whole primal will save you $$ per pound. If one eats steak often enough it's better to buy the whole thing, cut your steaks and in my case vac-seal and freeze. That way I've cut my costs and always have something on hand. I'm more likely to have to go to the store for the potato. Sure a whole tenderloin at costco is $125 or more upfront but at the same time saves money through the year. I do the same thing with salmon
Escoffier never learned english cause he thought if he speaks english he'll cook like the english ;-)....love it
Why can't TV be like this anymore? Everybody is full of personality, has an opinion and is not politically correct. They are being themselves, being funny and being polite. Excellent and humorous clip!
Not politically correct? Brian Sewell spoke up about gavage in geese to make foie gras, and how he, as a matter of principle, does not partake in eating it
he aslo teaching to VAN BA( Ho Chi Minh) during his time is working in Carlton Hotel . When Van Ba see some leftover food still in table , he go that table in use that leftover food to aid poor people when Escoffier see that he ask why he do it ? VAN BA answer because don't want waste a good food he want share to poor people . Escoffier thank and offer him a job and he did a very good some source he is next chapter for Auguste Escoffier but VAN BA is revolution and he also share with Escoffier about his dream , Escoffier say he support him but he feel so sad because VAN BA want to become a leader of revolution not cooker like Escoffier . Until today Carlton Hotel still mark Ho Chi Minh is famous person
I don't take salt either
😮 that wealthy couple was so arrogant. 😂 I wonder if she got the Chefs number
That host seems like she has never stepped in a kitchen before. Who can't tell the difference between pâté and a whole liver?!
She's got great legs though!
The old snobby Queen ruined this program for me. Otherwise it was great.
exactly my thoughts!!! i'm gay myself but i hope ill never turn into a old bitter queen like that ;-)
Even the host is cringing at pompous, stereotypical upper class character the guy puts out.
LOL. Oh behave you peasant.
A complete snob about everything
Brian Sewell was a National Treasure and so clever, and this is Britain from twenty Four years ago and they lived in a time we had Personalities, so please do not make judgement's based on today and from your Country, without finding out more about him and his contributions.
I just wanted to see it cooked on the old fashioned way, and old burners cooktop etc.., not this way
Aside from whipping the egg whites, we probably wouldn't have seen much of a difference. A stove is a stove and Escoffier would've had the top of the line for his day (which was only 100 years before this show was made).
How dare she recommend pepper.
Lesbian and 1 leg… Classic
British “cuisine”.
ehehehehe
British cuisine.....
actually french quisine in britain