If anyone in the comments section had any sense when it comes to fine dining, you would realize that the first dish is served and then the waiter / waitress pours the soup in front of you. So before the design is destroyed, you get to enjoy the art. The rest of the dishes were plated beautiful. Very modern and up to date. Love them!
agree with you 100% but the filter I'm the lenses are quite fail, in a angle the chefs hands are pink and the pistachio puree has a original colour of not peeled pistachios, in another camera the pistachio puree is so green that looks almost coloured with something else. so what's the real colour in this dish, the filtered one or the natural one ?
calum moncrieff or just keep it in a saucer and let the costumer add as much or little sauce they wanted...but hey who cares what i think, I'm just a guy on the internet
not necessarily. i think its really cool to have elements to the dish that you can’t see at first but discover while eating. david kinch for example uses this a lot.
@@MrBilioner that is the cheesecake base. I also wonder what the crumble is under the sorbet? Is it a technique with liqiud nitrogen and apples perhaps?
+Mohammed Alli Michelin food critics are just that. The have knowledge of food, but they are not chefs. Essentially that means you have less intelligent people in the cooking area judging your food. Now if you don't believe me look into a documentary on the Michelin guide. In order to start a good argument you first need to know how the topic works.
+Mohammed Alli I could care less about Michelin. I'm currently 16 and going to culinary school after high school. Excuse my username I chose that username when I was going through a "rebellious" stage in my teenage years. But back to the argument. You can assume they are chefs or have some knowledge in food. I don't know that and you don't know that. Because the identity of the Michelin critics is classified. When I open my restaurant I'm going to "work for excellence not for awards" gaining a Michelin star is too stressful, the kitchen is already a stressful place. Don't let someone who eats and reports about establishments for a living decide your fait of a restaurant owner/Chef.
I think we can all agree when it comes to food, its all very subjective, and with aesthetic as well. A lot of people in the comment section disagree with his plating. Truth be told, I am one of them as well. But I understand while we disagree with his choice of plating, the taste of the dishes ultimately decides whether his cooking is michelin level or not, but since all we can see are footages of his work, we may be overly-critical on the aesthetic department
I suppose it depends on which country you’re in , but a quick search threw this up www.ajstuarts.com/shop/view/9275/silverwood-rectangular-food-ring-10-x-4-x-4cm?gclid=Cj0KCQjw7Z3VBRC-ARIsAEQifZQ0WySi06aDmfhJQmwJ_1rhqk0qI502CPziR4JZ_jsgqT-v1lr2vvAaAplyEALw_wcB There will no doubt be something similar wherever you are in the world.
Desmond Mccallum: I'm aware that the Gastric Band (or "Bypass Gástrico" in my language) is a Gastrology-related term. Unlike most of USA's population I'm not an obese person, so I don't really need it. I know how to maintain my shape fairly well while not being tempted by stupid "Eat free if you get to finish this 5 pounds burger" or "Eat free if you weight more than __ pounds" shitty promotions that can only exist in that country, haha.
Please don't comment like shit till u really dont know how to make the thing and also michelin stars arent just given to one dish a chef makes its given on different dishes and moreover these dishes that are shown in this videos are just some random dishes
Right, sorry, but I'm not sorry. Why would you spend all that time on the first dish dotting the puree around the plate and making it look all nice, without needing the veloute on, to then add it all on top and ruin what you have just accomplished?
Bloody cheesecake again.... I bet they make the most profit on that. Easy and cheap to make and incredibly boring dessert. The rest of them look very good!
The first two dishes he made scared me a little bit, well the look of them that is, but i'm sure they are tasty. The last dish, the dessert is more aesthetic
If anyone in the comments section had any sense when it comes to fine dining, you would realize that the first dish is served and then the waiter / waitress pours the soup in front of you. So before the design is destroyed, you get to enjoy the art. The rest of the dishes were plated beautiful. Very modern and up to date. Love them!
agree with you 100% but the filter I'm the lenses are quite fail, in a angle the chefs hands are pink and the pistachio puree has a original colour of not peeled pistachios, in another camera the pistachio puree is so green that looks almost coloured with something else. so what's the real colour in this dish, the filtered one or the natural one ?
Looks abysmal
Spends all that time plating the pasta and the sauce hides all the beauty
Anthony Stenlake it would be sauced at the table by the waiter so the customer would still see the presentation
Anthony Stenlake yea right! i was surprised by that
calum moncrieff or just keep it in a saucer and let the costumer add as much or little sauce they wanted...but hey who cares what i think, I'm just a guy on the internet
sauce is added at the table after the customer gets the dish
Why do you all keep calling it sauce? It's a velouté and he even refers to it as a soup.
That cheese cake looks beautiful
Thanks for the comment
Why did he plate the first dish and then cover it completely to where you can't see that it has been plated?
The waiter would add the soup at the customer's table so the customer would see it before the waiter adds the soup.
not necessarily. i think its really cool to have elements to the dish that you can’t see at first but discover while eating. david kinch for example uses this a lot.
Good on you Chef. As if food critics wasnt enough!!! I wish you all the best for a bright future.
How do you shape the linguine like that?
ARGH that cheesecake looks fantastic, does anybody knows where I can find the recipe?
The last one was more like ... for meeeee :D
happy birthday to me today :)
Decorating is the creative part in this video. The way of cooking anxious hidden as esoteric knowledge..
And my customers complain that the food is not hot enough to burn their mouth.
or they bring their 2 years old children and make stuff up thats not even in the menu
What is the crumble under the sorbet? Is it a technique with liquid nitrogen and apples perhaps?
what is the white crumble of the dessert
3:01 if you listen you would know....pistacio,hazelnut,nuts with biscuit
@@MrBilioner that is the cheesecake base. I also wonder what the crumble is under the sorbet? Is it a technique with liqiud nitrogen and apples perhaps?
@@cdream4444 who would know?
Not hating on his success. But they really do give Michelin stars to anyone.
I don't have one so that statement is factually incorrect 👍🏻
+StaffCanteen He said anyone not everyone if you want to be that technical
+Mohammed Alli Michelin food critics are just that. The have knowledge of food, but they are not chefs. Essentially that means you have less intelligent people in the cooking area judging your food. Now if you don't believe me look into a documentary on the Michelin guide. In order to start a good argument you first need to know how the topic works.
+Mohammed Alli I could care less about Michelin. I'm currently 16 and going to culinary school after high school. Excuse my username I chose that username when I was going through a "rebellious" stage in my teenage years. But back to the argument. You can assume they are chefs or have some knowledge in food. I don't know that and you don't know that. Because the identity of the Michelin critics is classified. When I open my restaurant I'm going to "work for excellence not for awards" gaining a Michelin star is too stressful, the kitchen is already a stressful place. Don't let someone who eats and reports about establishments for a living decide your fait of a restaurant owner/Chef.
how much time has passed from those "rebellious teenage years"?
Considering you are 16 probably 2 weeks?
I think we can all agree when it comes to food, its all very subjective, and with aesthetic as well. A lot of people in the comment section disagree with his plating. Truth be told, I am one of them as well. But I understand while we disagree with his choice of plating, the taste of the dishes ultimately decides whether his cooking is michelin level or not, but since all we can see are footages of his work, we may be overly-critical on the aesthetic department
Can anyone help me? I'm trying to find where I can buy that rectangle mould he used for the cheesecake?
Nathan M try ebay
I suppose it depends on which country you’re in , but a quick search threw this up www.ajstuarts.com/shop/view/9275/silverwood-rectangular-food-ring-10-x-4-x-4cm?gclid=Cj0KCQjw7Z3VBRC-ARIsAEQifZQ0WySi06aDmfhJQmwJ_1rhqk0qI502CPziR4JZ_jsgqT-v1lr2vvAaAplyEALw_wcB There will no doubt be something similar wherever you are in the world.
3:06 he can not make the green layer already the same rectangular size of the rest of the dessert???
Food is for eating, not toying around with.
Have you heard of the term gastrology
Jajajaja, it's GASTRONOMY, you dandee-yankee doodle shit FUCK OFF will ya
Leonardo Comerci have you thought about getting a gastric band installed in your inner abdominal area?
Desmond Mccallum: I'm aware that the Gastric Band (or "Bypass Gástrico" in my language) is a Gastrology-related term. Unlike most of USA's population I'm not an obese person, so I don't really need it. I know how to maintain my shape fairly well while not being tempted by stupid "Eat free if you get to finish this 5 pounds burger" or "Eat free if you weight more than __ pounds" shitty promotions that can only exist in that country, haha.
Haha, so many negative comments. But I like it. Do u have the recipe of the dessert?
came for the food stayed for the choonz
Marco Pierre White was right when he said that now they give michelin stars to everyone like confetti
You are autistic
Little white balls and green smears on a platter. Why not.
Please don't comment like shit till u really dont know how to make the thing and also michelin stars arent just given to one dish a chef makes its given on different dishes and moreover these dishes that are shown in this videos are just some random dishes
i thought the thumbnail was a toy laying down
2 bites per plate? for $125? fuck that
Where does it mention the price? And also why is it in dollars you are on the autistic spectrum
why
Second plate looked like mags :/
1st dish oui, 3rd dish oui, 2nd dish no it looks like a mess
Right, sorry, but I'm not sorry. Why would you spend all that time on the first dish dotting the puree around the plate and making it look all nice, without needing the veloute on, to then add it all on top and ruin what you have just accomplished?
Orgothax the sauce is poured at the table
meh
This guy needs to learn Gordons sauce rule: Don't drown the dish in the sauce!
Carboncluster That's a soup, not a sauce.
"there is no worst thing that half knowledge" so true in your case.
Bloody cheesecake again.... I bet they make the most profit on that. Easy and cheap to make and incredibly boring dessert.
The rest of them look very good!
that last plate was ruined by the smear of pistachio
Putting those tiny dots everywhere looks stupid to begin with, then you pour some other liquid on top of it on all your dishes? wtf
That liquid must be poured in front of a guest, who will eat it. He already saw these nice dots and then he pours the liquid
U sure this guy is michelin star? His plating epic... epic failure...
The first two dishes he made scared me a little bit, well the look of them that is, but i'm sure they are tasty. The last dish, the dessert is more aesthetic
I want to believe that he favoured taste over extra-precious plating. Over-focus on fancy plating can probably bring focus away from taste at times.
Good point sir, i agree.
No no I dont like
this is a joke isn't ? crap get some proper food dude