Please stop the clickbait-style thumbnails and video titles guys, the {insert chef name} here was a massive bully... {insert chef name} abused me... such and such was toxic, abusive, poisonous, brutal... this interview just contains a one line comment and that's what you put on the thumbnail. You're not running the news of the world, it's really beginning to bug me that you're endlessly using sensationalist tabloid style titles and thumbnails that diss well known chefs, they suggest its a big discussion, when it's often just a 1 second passing line... I understand the stats probably tell you it gets you clicks, but the thumbnails are not representative of the guests or the interviews at all. You make good content, the interviews are interesting, you dont need to plaster other chefs against phrases like Bully, Toxic, Abusive, just to get views.
The cuttlefish at three minutes in, which he learned at the two star in Copenhagen, probably stems from Koffmann's cuttlefish bolognese (or at least the technique for the 'noodles'). ruclips.net/video/fLYltlSHQMI/видео.html etc, if of interest.
Love this pod!
Please stop the clickbait-style thumbnails and video titles guys, the {insert chef name} here was a massive bully... {insert chef name} abused me... such and such was toxic, abusive, poisonous, brutal... this interview just contains a one line comment and that's what you put on the thumbnail.
You're not running the news of the world, it's really beginning to bug me that you're endlessly using sensationalist tabloid style titles and thumbnails that diss well known chefs, they suggest its a big discussion, when it's often just a 1 second passing line... I understand the stats probably tell you it gets you clicks, but the thumbnails are not representative of the guests or the interviews at all. You make good content, the interviews are interesting, you dont need to plaster other chefs against phrases like Bully, Toxic, Abusive, just to get views.
The cuttlefish at three minutes in, which he learned at the two star in Copenhagen, probably stems from Koffmann's cuttlefish bolognese (or at least the technique for the 'noodles').
ruclips.net/video/fLYltlSHQMI/видео.html etc, if of interest.