I have been saying this since I saw Ratatouille, but that movie is top tier for the accuracy. Also there are Easter Eggs in the movie for restaurant folk.
Feels so good to hear a Chef of this caliber say "It's happened in my Kitchen before." about Carmie being locked in the walk-in in the s2 finale of The Bear. I really could not believe how many people went as far as to say the entire season was ruined for them bc they found it oh soooo implausible that someone could be accidentally locked in a walk-in.
@@samuelrhee2625the fact that he was well aware and didn’t deal with it and it caused a catastrophe at the worst possible time is the most realistic part of the entire show. Lmao
honestly all the people saying s2 was a miss can shove it, if anything I think it was way better than s1. Yes, the vibe was entirely different from s1, but it was different in the right way, it was progressing the story, and everything that happened felt right for the story. Genuinely don't understand the complaints
Do you know how many times I’ve accidentally gotten stuck in the walk in? This scene was accurate because it does in fact happen at least once when you work in a kitchen 😂
I used to work in a fast food place and thankfully we had a button you'd press from the inside to get out. My friends would always shut the door on me and I'd do the same back to them 😂
I worked on lines for over 10 years. I couldn't keep watching "the bear" because it was so accurate to my life it wasn't entertainment anymore. But it's so honest about the immense joys and immense stress and trauma of working in a restaurant. If ever anyone wants an honest account of what life is like in the culinary industry, it's the closest to actually doing it yourself
Yeah, I watched 4 episodes and couldn’t handle it anymore. It was giving me panic attacks, and stress dreams that I was back working in a kitchen. I work in a warehouse now, dealing with tens of thousands of items a day, and vastly more expensive items, and it’s less stressful than working in a kitchen.
My uncle owns restaurants and is taking forever to finish the show because he has to take month long breaks in between, it's just too real and multiple problems they have in that show have actually happened to him.
I'm biased, because I absolutely love Oliver Platt, but one of my favourite lines ever comes at the end of that movie, right before he tells the chef that he wants to bankroll his new restaurant. He asks him about his taking on a critic and says "why would you come at me? I buy ink by the barrel!"
@@Menuki to play devil's advocate, critics (especially from big publications) did/do actually have some credentials to grant them a degree of legitimacy. Meanwhile literally anyone can be an influencer as long as they have a phone. And also be successful at it as long as they're loud enough.
I think it’s because Ratatouille shows the essence, or the feeling of cooking when you truly love it. I don’t think any of these shows or movies captures the passion for cooking in the way Ratatouille does
At the same time, he's like "Yeah, we serve peasant dishes in fine restaurants all the time." So he's admitting to the film's inaccuracy. I kinda got the impression Ratatouille took place in the 60s or 70s, before Alice Waters and the whole nouvelle cuisine thing went global. I don't remember any mobile phones or computers or anything. Maybe they didn't do stuff like that in three-star Parisian restaurants back then. But that fancy vertical presentation seemed more modern. So I think it was just a story convenience idea. After all, it went perfectly with the theme.
6:18 - As a food podcaster, and as someone who can no longer "go home" (dad passed, mom in memory care), there are moments...brief ones...where a flavor takes you back to that innocence. Brings me to tears every single time I watch it. Glad to hear Chef whisper "So true...so true".
No BS, his look at 6:15 is the essence of why anyone gets into cooking. When I was 16, I went to Ikea and had pumpkin soup for the first time since my grandmother had made it for me as a baby, she died when I was 9 but I hadn’t seen her since I was a baby. I immediately recognized the flavor but couldn’t ever recall having pumpkin soup, and my mom told me it was because my grandmother loved making it for me as baby food.
So true!! Even when I'm cutting peppers and sautéing onions. No matter how many videos and shows I see saying it's the best way...I still do it as my dad taught me.
Agreed. Would have picked a better scene for the humor, like the final round in the S1 contest, but glad he saw enough to get a feeling for what might be going on
@@TeckTheBlooded I would have like them to have used Soma's Taste testing of new dishes. But yeah they could have picked a better scene or scenes since they used so many from the Bear.
It’s great to hear that a Michelin Star chef agrees that Ratatouille is a 10/10. It really is a magnificent film, capturing the passion and artistry of cooking so beautifully. Plus, it’s always nice to have your taste validated by an expert!
His former employees in the comments said he was a verbally abusive boss that would degrade one’s height lol. Lovely wouldn’t be an accurate adjective for him
Timestamps 0:33 "The Bear" S2E10 2:48 "The Bear" S1E2 4:42 "Ratatouille" 7:33 "The Menu" 9:19 "Burnt" 11:07 "Chef" 12:41 "The Bear" S2E3 14:25 "Food Wars!: Shokugeki No Soma" S3E12 16:08 "Cook Up A Storm" 17:40 "Julie & Julia" 19:28 "The Hundred-Foot Journey" 20:48 (bonus) "The Cook, The Thief, His Wife & Her Lover"
@@kruger4444 At least it's "educational" and the author did a good job with his homework + creativity. Somehow I also didn't get it/ understand (especially the fanservice).
@@kruger4444 I think it comes to him more naturally as someone who makes fancier food that people have different tastes and that's normal, same with other creative ventures, people in the field acknowledges that people like different stuff. While people who arent tends to be more polar about their preferences.
I don't think people's objections to foie gras is how long it's been done. Even with factory farming, which is obviously far more recent, the objection is the suffering, and the fact that the suffering is being inflicted purely for the aesthetic, unnecessary enjoyment of people who typically never see that suffering.
@funkystrunk9228 exactly. People have been enslaved for millennia doesn't mean it's right or ethical. I would never eat fois gras or at a restaurant that serves it.
100% and I raise my own meat animals (chicken and goat) but you bet as heck I make sure I hey have the best life till it’s their time to head to the freezer, and the method of dispatching them is as quick, calm and painless as possible. But force feeding and forcibly giving the animal a horrible life is just… I can’t imagine doing that
I love the call/respond style of speech in a back of house. "Coming down line hot" and "Sharps behind" are lifesavers. Responding with "Heard" when you're addressed has become engrained into my soul.
Ratatouille is a masterpiece and should be kept under museum glass. Ego's flashback, Chef Gusteau's ghost, and Ego's monologue at the end made me respect cooking. I've never much cared for food in general, but Ratatouille was the first piece of media to make me see cooking as art. It made me understand why people love food.
@evansinclair1999 Yeah, I have an allergy, so growing up, I didn't really care about eating. Especially not at parties or events, etc. I have very little emotional association with food, and I have to force myself to eat bc I just don't get that hungry. I can go a day or two without eating and feel fine (though this has left me very dehydrated before). Frankly, eating is a chore to me, which I know sounds insane, but I just never really enjoyed it. Which is not to say I don't like food that tastes good, I do, but it's not something that's ever actively on my mind, I sort of just eat out of routine.
I actually disagree. You can please the palate easily and cheaply. Food should never be so ridiculously expensive unless it's incredibly rare and/or complex and time-consuming to prepare.
@@ryanboscoe9670 Fine dining do use expensive ingredients and complex/time consuming preparation techniques. Even the basic vegetables and herbs they use are grown to almost perfection by their suppliers and beyond what you and I can normally purchase from stores. Just to give you an idea. The best vegetable dish I ever tasted to date was a simple peas dish cooked in butter with shaved cheese and truffle on top. But each peas was plump and sweet with the strongest peas flavor that was out worldly compared to what I had expected from peas. Fine dining is not for everyone. Everyone eats, but not everyone eats well. The "well" aspect is up to your own interpretation.
Bullshit as always from the privileged classists. I've eaten at both fine dining and the streets, and what feeds and pleases my whole soul, not just my palate, is the street food.
I was in some top Australian Restaurants and Hotels in my career (1998-2003) as a waiter, and so much of 'The Bear' is real. Service on a capacity night is intense. Plates being thrown happened on many occasions. The swearing an berating is a bit overblown in film. Gordon Ramsay made that a thing in his shows and it really doesn't happen as often as people think. There is a job to be done and cursing someone out in front of everyone doesn't get it done. If you mess up, you'll hear about it after service. It's a mad industry to work in but the pace of service is a rush, and the comradeship between staff is something else. You go to war with each other every single night. I've seen some of my former Head Chefs in their Restaurants since I left (20 years ago) and still address them as 'Chef'. Respect for the position continues well after your time in the Kitchen. I still miss it sometimes.
I worked somewhere that had that level of swearing and berating. Once, while being trained on expo, I was holding a plate that the KM didn’t think was up to snuff, so he grabbed me by the arm and yanked me so the line cooks could see the plate and then screamed at them about how unacceptable it was. We even had a semi open kitchen, so some guests could both see and hear it.
I was enjoying this video & hearing a Michelin star chef's perspective greatly, but I absolutely hit the roof when he mentioned The Cook, the Thief, His Wife, and Her Lover towards the end. This is one of my favorite movies, that I feel is largely forgotten and deserves MUCH more love. Great video, thanks!
@@itsbonkerjojo9028 It's visually unique and stunning, first of all. I have never seen anything like it. There aren't really any camera angles-- it is shot as if you're viewing a stage production. Additionally, each area of the film is color coded to some degree. The dining room is red, the kitchen is green, etc. And I don't mean the set itself is color coded, per se. It is more like the lighting is, and the lighting changes a lot of what it touches. A woman's dress is red in the dining room, but seamlessly becomes green in the kitchen, for example. Speaking of dresses, the costume design was done by famed designer Jean-Paul Gaultier. So the costuming in the film is extremely interesting and top notch haute couture, even for small parts such as the waitstaff. There are so many outfits unlike anything I have seen, that mix together different styles and different time periods spanning fashion across several centuries. Strictly on aesthetics, this film is a 10/10 and a rare sort. The story is also very compelling. I will warn you it is VERY graphic and would be hard to stomach for some. For example, in the opening scene, the titular "thief" (essentially a local mob boss) and his cronies beat a man, strip his clothes, urinate on him, and smear feces on him to humiliate him. Almost all of the scenes take place in a restaurant, recently acquired by the "thief." The film is a true tragedy, the "wife" is effectively the main character and it follows her meeting and falling in love with the "lover" at this restaurant, all while the profoundly violent, vulgar, and abusive "thief" is present at the restaurant, requiring them to operate secretively. While she is unfaithful to the "thief," she is an extremely sympathetic character due to how horrible the "thief" is and it is interesting learning how these relationship dynamics are, and how they develop through the film. It is the epitome of show, don't tell. Masterful storytelling with a bit of a shocking twist towards the end. A friend introduced me to this a few years ago and it was so good that I watched it every day for three days straight after we initially watched it together. I think I have seen it an additional three times since then (so 7 times total?) If my amateur review manages to convince you to watch it, please let me know what you think!
@@yucuytifbyuiom oh wow that's a heck of a respond 😅 Got me emotional. Someone even care for my words to respond like this . I will read and get to you later . The thing with me us I am interested over anything taking Ss or reminding myself I will watch this , that , this too , that too ..... just to be scrolling on RUclips and saving everything like taking SS or making playlist on RUclips but then again being more confused or just finding new contents and recommendations. Unable to watch anything accompanied with the shittiest and stressful life or phase i am dealing with . It's just constant stimulation with destroyed attention.... something ( i forgot the term ) . Thanx so mych for this tho . I will respond accordingly once I read your reply thoroughly 🙏
I appreciate his love for the movie Ratatouille. I work with individuals with autism who want to cook but for some they lack the total muscle control to safely use knives. Thankfully items like the Slapchop exist. I see everyday "professional" chefs mocking tools like this for various reasons but accessibility tools like this give the people I work with an ability to cook safely for themselves. It is important to remember that a knife may be the fastest way to do most kitchen tasks, but not every kitchen is concerned with speed and efficiency. Some just want to cook food for themselves.
I run a cooking group for people with mental health disorders and I do similar things. I show them the "right" way to do things then I show them more simplified ways to do the same things if they have issues with the standard way.
I generally just use knives, except when I had surgery-I learned how a food processor can make life a lot easier. I think chefs 'mock those tools' because most people should learn basic skills instead of using a crutch-learn the right way before using the shortcut in other words. I've had to teach basic knife skills to seniors who've cooked their entire lives, always easier to learn right the first time instead of fixing bad habits later.
Thank you for doing this. Far too many people get hung up on the techniques and forget that it's about *the food*. I've been cooking for 50 years (since I was tall enough to stand on a chair and help Mom stir stuff in a bowl). I am constantly learning new techniques--because I love learning them. But... I'll break out a blender to make my tomatoes easier to cook down. And sometimes I just throw stuff into a pot and then into a bowl. If a Slapchop gets your students diced veggies, and a mandolin gets them sliced veggies, and a pizza cutter lets them make chicken strips... go for it! I'm working to build up content to start a "cooking for normals" RUclips channel, and you've inspired me to look at tools and techniques for people who can't use the tools that we take for granted. Thank you!
You see the same thing with people complaining about stuff like pre-chopped onions in the store. Look - I know how to cook. I'm good at it. I do have knife skills. I also have autoimmune arthritis and some days now chopping stuff is just not something my hands want to do much of. If I can get things like onions pre-chopped so I have much less to do myself, that means I can enjoy cooking and creating something without ending up in horrible pain afterwards. Or cut up fruit, same thing. Plus portion sizes - if it's just me and my SO at home, and our bottomless pit (aka our teenager) is away off at college or whatever, sometimes that stupid cup of pre-cut watermelon is the right amount of watermelon for us compared to getting a whole melon and having it go bad. I'd rather pay a little extra if I can and not waste most of a watermelon.
@@TrappedinSLC Chopped produce are a way for the store to reduce food waste (I used to work in a store in the meat and produce departments). When produce starts *looking* bad (not actually rotting, just not "perfect looking") it gets pulled. Many places just throw it away. Others will cut off the "ugly" parts, put the rest into a container and put it back on the shelves. The same with things like "Fajita mix"--the ugly peppers and onions get sliced up, wrapped on a tray, and put back on the shelf. It adds several days to the shelf life and reduces the amount of perfectly good food that gets tossed in the dumpster. So go ahead and buy that stuff. And encourage your grocer to put it on the shelves. It saves them money and reduces the absolutely enormous amount of food waste that happens because people need perfect-looking produce.
This guy: Absolutely we have a timer, that's accurate, the etiquette and kitchen vocabulary is 100% accurate, getting trapped in a walk in freezer is something that's happened in my kitchen. 7/10 Also this guy: I wasn't really sure the point they were trying to get across. 7/10
He probably dont know the context or what kind of show Food Wars is trying to be about. Most cooking show just shows the process, then explain the details later. Then here we have Food Wars, they do the thing, we get a reaction, an explaination, a perspective from a veteran, etc. if you drop a casual t.v enjoyer in the middle of the show, they'd deffenitely get information overload.
He gave a shoutout to Ratatouille and he earned my appreciation, but when he busted The Cook, The Thief, His Wife, and Her Lover he earned my admiration!
I'm personally not against foie gras, but ancient Egyptians also producing it doesn't really have anything to do with whether or not it belongs on contemporary menus.
@@ishrendon6435 Morals aside indeed. Maybe we should consider morals when it comes to harming sentient beings. Personally I'd be against force feeding dogs to slaugher them, so I'm also against doing it to birds.
@@dancenow1337 From what I know the Egyptians invented the force feeding method, their Jewish slaves (who introduced the practice of eating fattened liver of ducks) however used the ducks natural tendencies of ducks to gorge themselves before they fly off for winter.
6:56 When I was like idk 8 or 9 I told the waiter to give my compliments to the chef and dude literally came out and spoke to me. I was so taken a back and loved talking to him and this just reminded me of that moment
How awesome that this was released as my wife and I just finished the first two seasons of “The Bear”. It’s such an amazing show and cannot wait for season three!
As a Day 1 fanatic, I’m so grateful the show is getting its bread and roses Even if cooking or even family drama isn’t the viewer’s usual consumption, I have a hard time thinking of a more professionally accomplished production that likely wouldn’t exist w/o the streaming model - got my $ again fx hulu
@@rumblefish9 it can be gleaned from the dialogue that the show restaurant even before Carmy gets there serves more than just italian beefs, unlike the restaurant it’s based on which has fewer options
I don't think he had seen "The One Hundred Foot Journey" before because his comment that "it was playing with food, rather than being a restaurant" was one of the messages in the movie. The chef went to Paris and started leading a high profile top tier restaurant using fancy techniques, but he realized it stifled his love of food and cooking. He eventually returned to his roots to reclaim his love of "real cooking"
Yuki Morisaki was the food consultant on the anime Food Wars that was shown. She's a chef/author and a lot of the show is educating the audience about cooking and different ingredients; how they interact when using them in certain applications.
I can see his confusion. Even though Food Wars presents a lot of important cooking information, they make a fuss over almost every little thing, like those simple things make the dish completely different and that's not true at all. That's quite common with anime, I know, but it's not actually impressive when you know the basics about the subject. Food Wars is fun, but none of the characters has chef-level knowledge or are in fact cooking above a common person.
@@cesarlemos1337 lol you might want to reconsider the last part of that post :s If you watched Food Wars then you know why that is entirely incorrect :P
Eleven Madison Park is the perfect example. To say that type of hostility doesn't exist anymore is inaccurate. Unfortunately a lot of chefs are still out there thinking that breaking someone's spirit is the order of the day.
Great energy, I loved the commenting style! I giggled when I saw Shokugeki, that was unexpected, but really appreciated! I will nitpick the foie gras part a bit. "Humans have been doing that for X years" is a poor argument under any circumstances. The ability to think critically about ourselves, including our habits, is what transforms the society.
Loved to see you rating these scenes! It was a total privilege to be in your kitchen and and taste your creations. Gilt should have been a Michelin 3 star restaurant! I still remember the perfect meal I had there.
I worked at a golf club that used instant coffee in some of their barbecue sauces. Since then I've used it in so many other sauces/soups/marinades. Definitely one of my crutches when building flavor.
I was hoping you’d get to a few older films like Babette’s Feast, and Big Night. Regardless, this segment was thoroughly enjoyable. Thanks for sharing it!
Loved this video! Very informative and fun. Chef Liebrandt is a true professional and it's amazing to see his passion and what he arrives for. It gave me a new perspective on fine dining!
I don't work in a kitchen anymore, but kitchen etiquette is something that sticks with you. I always say "behind" when I'm walking behind people and "heard" when people tell me things.
I love this video series you have here and this video was near the top for me. I could feel his passion for cooking and it was so interesting to listen to him speak. Another fine video!
I once went to a Michelin restaurant with one star and the service was just like it was shown at 9:43. They knew my allergies, my food preferences, that I’d never been to a fine dining experience before. It was freaky but also amazing! I thought I’d be judged for being naive to that world but the staff were nothing but welcoming and informative. Not to mention the food was out of this world! They closed during Covid but I’ll never forget them!
Excellent video. Really appreciated Chef’s insight. Learned so much, and have a ton of respect for what goes into fine dining (having not tried much of it)
The point of “Chef” is the removal of modern sensibilities in the kitchen and getting back to the roots of flavor is king. Ive spent the past decade at the “tweezer level” where people scoff at using hands - but applaud sushi for coming directly from the chef’s palms. The objective is to be health conscious and safe, yes, but we are also craftsmen and have to feel our medium.
I think the difference really is just precision, sushi doesn't have to be precise. But if you're plating with flowers/herbs its much less accurate. this shows in kyushu-mae sushi, where oftentimes you prepare the nigiri with bare hands and toppings with tweezers.
But sushi chefs will use chopsticks to plate sashimi which is equivalent to using tweezers. I think you’re conflating a method of plating with a process of creating food itself.
If you go back, though, the chef in this video didn't call out the use of hands when plating for health or food safety reasons. I think everyone in the kitchen understands using your hands is perfectly fine. He simply commented on how it can become more of a hassle when working in a busy restaurant setting because you're getting grease and juices on your hands which can then smear on the plates as you handle them. I can totally see his point since at a certain level of fine dining the presentation and cleanliness of how the food is presented to you is crucial and can make a big difference for critics. You eat with your eyes first.
@@Seebeejeebees Agreed, I consistently see posts online about non-industry places having serious concerns and/or increasingly aggressive about this feeling of “use of hands” as dirty. Context is needed; I think most of us can agree that the level of trust we put into fast food workers in terms of culinary safety/cleanliness is substantially lower than those of seasoned professionals at higher grade locations. I, and my coworkers, hate being told to “just put gloves on” because it insinuates lack of care/standards - and merely wish to reinforce to regular society that health and safety are paramount and taken seriously; whilst we also enjoy a level of comfortability and resign to not wishing to scrub up as though we were prepping for surgery. Food is sacred, and I/we get tired of the insinuation that our lack of PPE is due to carelessness.
"You're doing lunch and dinner during the day your kitchen's full of people, you don't have time to be creative." The Head Chef that I worked under for 7 months that barged into our stations in the middle of service to do his own stuff with zero regard of what we were doing: :)
Fun Fact: The flashback of the critic in Ratatouille is constructed around a real psychological concept called the Proust-Effect after Marcel Proust, who described a flashback of tasting madeleines, a food from his childhood, in his work "
0:33 The Bear S2 7/10 2:50 The Bear S1 6/10 4:47 Ratatouille 10/10 7:35 The Menu 6/10 9:23 Burnt 9/10 11:08 Chef 8/10 12:43 The Bear S2 9/10 14:27 Food Wars S3 7/10 16:11 Cook up a Storm 7/10 19:32 The Hundred-Foot Journey 6/10
@@kg-Whatthehelliseventhat Table saws, circular saws, band saws, etc. It's also a general term for any power tool including nail guns, drills, and such. You do NOT want to bump into a nail gun if the person using it is holding the trigger down. You'll deactivate the safety, and get a nail driven into your bones.
Having worked under Paul… “calm” was not his best asset… also told me I was short and needed a ladder. Heard him call his Sous Chefs worse, so not 6/10
3:45 - "a kitchen is run (like) a military unit". Exactly! That's why the staff of a professional kitchen is the kitchen brigade! The phrase was coined by none other than Auguste Escoffier, the father of fine dining. He used to serve in the French military as a chef for several years before opening his first restaurant and applied military principles to the organisation of a kitchen. Like the chart shown at 4:28, this hyrarchy established by Escoffier is still used in restaurants today.
4:40 fun fact but in the French version, they didn't called ratatouille a peasant dish. instead she just said that it is a "rustic" dish. small nuance there.
I like the way he describes fine dining It’s normally not a meal. It’s an experience presented as a meal. In a similar fashion that a roller coaster is ridden for the fun, not to use it for transport
He does not rate the whole show, he rates this specific scene. He critisizes the abundant swearing which has its place in streaming TV where it's allowed other than in Network TV in the US, but it's still inappropriate in a work place.
Ratatouille might be one of the greatest animated masterpieces in cinema history. I do not know anyone who hasnt heard of it and havent met anyone who has disliked it
I was fully prepared to comment "I don't care who this guy is, no one disrespects Ratatouille!" But then this guy also said its a 10/10, so I think he knows what he's talking about, respect earned lol! I would be interested what he thinks of Boiling Point, either the series or the film with Stephen Graham
Spent many years as a chef myself and Boiling Point (film - no idea there was a series) is the most realistic kitchen environment I've ever seen in media. It captures the thrill and the pressure so well it's unreal (all the way down to the rampant cocaine use to sustain your 80 hour work week 😂). And of course Stephen Graham nailed it as usual. Phenomenal actor.
@anneominous7172 Good to hear, and I agree with you, I loved the film! I would definitely recomend giving the series a watch as well, it's a 4 part BBC drama, I think it's made by the same people and has a lot of the same characters as it's basically a continuation of what happens after the events of the film. It's on BBC iplayer in the UK, but I'm not sure where you would get it outside of that
16:53 just because something has been done for a long time, it doesn’t mean it is right. Cannibalism has been recorded in history for a long time too, so should we be eating human meat too, chef? Foie gras is still cruel, forcing a duck to eat and literally making them sick so they can enlarge their liver to 10 times its normal size. Gastronomy shouldn’t rely on torturing animals.
It's a shame they did not include a single clip from the Boiling Point (2021), but instead had several clips from The Bear. Big respect for the Chef for mentioning "The Cook, The Thief, His Wife, and Her Lover", it's a great art film
Yes- I was also hoping to see Boiling Point included in the video.. I watched it recently and I really loved it. I wanted to see his thoughts on that film
Taking me out that he hasn't seen The Bear but immediately when Ratatouille comes out he's like "Cinema...". Loved the vid! Would love to see him react to The Bear fully.
Oh, please have this gentleman back for part 2. I loved seeing his reactions to The Bear, and now I really want him to react specifically to Forks. Especially the expediting and the way they talk about hospitality.
I worked for Scott Carsberg .... A Winning a Michelin Star in Italy at the age of 23 Opened the restaurant Laperia in Seattle.. absolute brilliance .... I worked with Chief I will enjoy watching this video... Professional server bartender.... Working for some the best I'm going to enjoy this
Ratatouille is kind of the same situation as Chef Kojiro Shinomiya from FOOD WARS!!! The problem with Gusteau was that as soon as he became famous, he was on a plateau, thus his food became stagnant, never changed, and no new recipes. Skinner kept that going, ignorant of what was going on around him. That's what I think.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
I love that a Michelin Star chef agrees with me that Ratatouille is a 10/10. It's so magnificent.
I have been saying this since I saw Ratatouille, but that movie is top tier for the accuracy. Also there are Easter Eggs in the movie for restaurant folk.
The ending scene with Ego eating the Ratatouille and having a flashback to his childhood is still the best depiction of food in cinema history.
it's a masterpiece
I don't agree. It is beyond any grading system known to man.
Or mice.
To mice and man.
@@adamseidel9780So, basically Proust and Madeleines.
Actual people cooking food : "6,7,8.. doesn't look very real to me."
3D rat cooking : "10/10! Very realistic!"
I love that energy lol
No one can beat down ratatouille.
Fr
ive worked fine dining (front of house though) for some time and would give the same ratings as he did :) Rat cooking is Best cooking!
Real recognizes real
and his top one has people f'cking in the kitchen and the titular chef cooking a man whole and forcing someone to eat it
Not to be stereotypical or anything, but the way he talks, the slow and informative tone, is exactly what I expected from a Michelin star chef.
And the barely simmering anger that you can see ready to boil over the moment a young commis puts parsley onto the dish as a garnish instead of basil.
Wait till you see one blow up at you holy sheeeeyit. Also we never did "heard" at my kitchen...WHAT did you hear? We repeated orders back
I'm a sommelier and that's a huge yes from me.
so sterotypical! cNT EXPECT ANY BETTER
There are hot-blooded chefs, but this Chef is a grandmaster.
Feels so good to hear a Chef of this caliber say "It's happened in my Kitchen before." about Carmie being locked in the walk-in in the s2 finale of The Bear.
I really could not believe how many people went as far as to say the entire season was ruined for them bc they found it oh soooo implausible that someone could be accidentally locked in a walk-in.
Especially when they'd been foreshadowing it for multiple episodes lol
@@samuelrhee2625the fact that he was well aware and didn’t deal with it and it caused a catastrophe at the worst possible time is the most realistic part of the entire show. Lmao
I thought he was in the walk in because he needed to cool off
honestly all the people saying s2 was a miss can shove it, if anything I think it was way better than s1. Yes, the vibe was entirely different from s1, but it was different in the right way, it was progressing the story, and everything that happened felt right for the story. Genuinely don't understand the complaints
Do you know how many times I’ve accidentally gotten stuck in the walk in? This scene was accurate because it does in fact happen at least once when you work in a kitchen 😂
Haha they way he casually says, "Is he locked in the walk-in? Ahh I see." 😂
The walk-in is a universal, even if there is none.
To be fair, that's the only calm place in a kitchen
Surprised he didn’t have a fridge axe. 😂
That happened to me in a fast food place once. They had a tiny opening door in the middle of the main door so you could shout for help, LOL...
I used to work in a fast food place and thankfully we had a button you'd press from the inside to get out. My friends would always shut the door on me and I'd do the same back to them 😂
I worked on lines for over 10 years. I couldn't keep watching "the bear" because it was so accurate to my life it wasn't entertainment anymore. But it's so honest about the immense joys and immense stress and trauma of working in a restaurant. If ever anyone wants an honest account of what life is like in the culinary industry, it's the closest to actually doing it yourself
Agreed, I couldn’t finish the first season. And I wasn’t even on the line, I was FOH but man I don’t miss that level of anxiety
Yeah, I watched 4 episodes and couldn’t handle it anymore.
It was giving me panic attacks, and stress dreams that I was back working in a kitchen.
I work in a warehouse now, dealing with tens of thousands of items a day, and vastly more expensive items, and it’s less stressful than working in a kitchen.
My uncle owns restaurants and is taking forever to finish the show because he has to take month long breaks in between, it's just too real and multiple problems they have in that show have actually happened to him.
The second season was even more manic than the first
@@ceceytell5325 relax pal it was a steakhouse not vietnam
"Yelling at the critic? I respect that." LOL I'm pretty sure many chefs would have the same answer.
Here’s a revelation: critics are the influencers of the pre internet era
@@Menukiwhat a revelation that comment you made is
I'm biased, because I absolutely love Oliver Platt, but one of my favourite lines ever comes at the end of that movie, right before he tells the chef that he wants to bankroll his new restaurant. He asks him about his taking on a critic and says "why would you come at me? I buy ink by the barrel!"
The best part about that scene is that the critic was actually purposely lying about his food to “seem tough”
@@Menuki to play devil's advocate, critics (especially from big publications) did/do actually have some credentials to grant them a degree of legitimacy. Meanwhile literally anyone can be an influencer as long as they have a phone. And also be successful at it as long as they're loud enough.
I love how nearly every chef reaction video to Ratatouille is always 10/10 it's accurate.
I think it’s because Ratatouille shows the essence, or the feeling of cooking when you truly love it. I don’t think any of these shows or movies captures the passion for cooking in the way Ratatouille does
It's what push me (and many other) into this profession so of course xD
At the same time, he's like "Yeah, we serve peasant dishes in fine restaurants all the time." So he's admitting to the film's inaccuracy.
I kinda got the impression Ratatouille took place in the 60s or 70s, before Alice Waters and the whole nouvelle cuisine thing went global. I don't remember any mobile phones or computers or anything. Maybe they didn't do stuff like that in three-star Parisian restaurants back then. But that fancy vertical presentation seemed more modern. So I think it was just a story convenience idea. After all, it went perfectly with the theme.
Gordon Ramsay actually said it's one of his favorite movies.
This chef has a very calm energy about him. Love it. Also "yelling at the critic? I respect that" had me laughing
6:18 - As a food podcaster, and as someone who can no longer "go home" (dad passed, mom in memory care), there are moments...brief ones...where a flavor takes you back to that innocence. Brings me to tears every single time I watch it. Glad to hear Chef whisper "So true...so true".
No BS, his look at 6:15 is the essence of why anyone gets into cooking. When I was 16, I went to Ikea and had pumpkin soup for the first time since my grandmother had made it for me as a baby, she died when I was 9 but I hadn’t seen her since I was a baby. I immediately recognized the flavor but couldn’t ever recall having pumpkin soup, and my mom told me it was because my grandmother loved making it for me as baby food.
amazing!
Ohhhh the tear I just shed 🤍
1000%.
Food is all about great memories & experiences!
When I got my wisdom teeth out my dad made me mashed carrots the same way he used to make for me as a baby. It was such a comforting experience.
"The Voldemort of chefs, quite literally"
Loved that line hahaha
A fellow Millenial!
I love Chef's low-key humour.
This and the ratatouille moment are my favorite parts fo the clip 😊
6:29 “that is what food is about…memory.” Amazing sense of appreciation from chef Liebrandt. I aspire to cook with that thought process.
So true!! Even when I'm cutting peppers and sautéing onions. No matter how many videos and shows I see saying it's the best way...I still do it as my dad taught me.
That's what all art is about, the emotional correlation.
I aspire to reduce my intake of soy products.
Never had a food take me to childhood.
@@anthonyfrench3169 That's awesome. I'll keep that in mind for the people I learn from next. Maybe the "best" way isn't always the right way.
wasn't expecting shokugeki no soma to be thrown in there, got me a chuckle, this whole video and his commentary was fun to listen to
I swear😂
Agreed. Would have picked a better scene for the humor, like the final round in the S1 contest, but glad he saw enough to get a feeling for what might be going on
@@TeckTheBlooded I would have like them to have used Soma's Taste testing of new dishes. But yeah they could have picked a better scene or scenes since they used so many from the Bear.
Just call it food wars. C'mon nobody cares about the japanese name, unless your japanese
It’s great to hear that a Michelin Star chef agrees that Ratatouille is a 10/10. It really is a magnificent film, capturing the passion and artistry of cooking so beautifully. Plus, it’s always nice to have your taste validated by an expert!
The way his eyes lit up when ratatouille was on the roster, so knowledgeable and fair! What a lovely guy🥹
His former employees in the comments said he was a verbally abusive boss that would degrade one’s height lol. Lovely wouldn’t be an accurate adjective for him
@@epicyamiphobs5217isnt all head chef like that lmao
@@epicyamiphobs5217to be fair, allegedly a former employee
@@epicyamiphobs5217 okie dokie keyboard warrior 🫡 💀
A lovely guy who approves of animal torture.
Timestamps
0:33 "The Bear" S2E10
2:48 "The Bear" S1E2
4:42 "Ratatouille"
7:33 "The Menu"
9:19 "Burnt"
11:07 "Chef"
12:41 "The Bear" S2E3
14:25 "Food Wars!: Shokugeki No Soma" S3E12
16:08 "Cook Up A Storm"
17:40 "Julie & Julia"
19:28 "The Hundred-Foot Journey"
20:48 (bonus) "The Cook, The Thief, His Wife & Her Lover"
the true champ in the comments
doing the lord's work
Thank you so much for this.
You sir are a gentleman and a scholar.
@@fbgmduck
"I don't get it. 7/10" what a kind guy
That's the point. You may not "get it" but still understand that it has overall value to others. More people should think like that.
It's obvious the edited out a lot of that conversation
@@kruger4444
At least it's "educational" and the author did a good job with his homework + creativity. Somehow I also didn't get it/ understand (especially the fanservice).
@@kruger4444 I think it comes to him more naturally as someone who makes fancier food that people have different tastes and that's normal, same with other creative ventures, people in the field acknowledges that people like different stuff. While people who arent tends to be more polar about their preferences.
@@democard1199fanservice is easy to buster and tbh, Japanese teens like it so authors keep putting it in.
I don't think people's objections to foie gras is how long it's been done. Even with factory farming, which is obviously far more recent, the objection is the suffering, and the fact that the suffering is being inflicted purely for the aesthetic, unnecessary enjoyment of people who typically never see that suffering.
yes!! also his argument is (in my opinion) a classic version of "it's ok because it's always been done" which isn't an argument at all
@funkystrunk9228 exactly. People have been enslaved for millennia doesn't mean it's right or ethical. I would never eat fois gras or at a restaurant that serves it.
@@steph1986 yes!! thank you! :))
this
100% and I raise my own meat animals (chicken and goat) but you bet as heck I make sure I hey have the best life till it’s their time to head to the freezer, and the method of dispatching them is as quick, calm and painless as possible. But force feeding and forcibly giving the animal a horrible life is just… I can’t imagine doing that
I love the call/respond style of speech in a back of house. "Coming down line hot" and "Sharps behind" are lifesavers. Responding with "Heard" when you're addressed has become engrained into my soul.
Randomly walking around a building or an aisle somewhere and instinctually saying “Corner” …. More times than I can count
Ratatouille: the Harry Potter of cooking
The Menu: the Voldemort of cooking
I’m not a foodie and loved the menu so much! It’s turned me into a foodie.
@@ColoringKariaoh no that one was a flop for me just watched for some of the actors tbh
the guy loves his harry potters
i mean The Menu literally has Voldemort in it
@@tedjomuljono3052 you’re right I take all my critiques back
Ratatouille is a masterpiece and should be kept under museum glass. Ego's flashback, Chef Gusteau's ghost, and Ego's monologue at the end made me respect cooking. I've never much cared for food in general, but Ratatouille was the first piece of media to make me see cooking as art. It made me understand why people love food.
No wonder its regarded as one of the top 5 movies of all time in the movie art scene.
@@karigrandiimovie art scene?
yuh
Never much cared for food?
@evansinclair1999 Yeah, I have an allergy, so growing up, I didn't really care about eating. Especially not at parties or events, etc. I have very little emotional association with food, and I have to force myself to eat bc I just don't get that hungry. I can go a day or two without eating and feel fine (though this has left me very dehydrated before). Frankly, eating is a chore to me, which I know sounds insane, but I just never really enjoyed it. Which is not to say I don't like food that tastes good, I do, but it's not something that's ever actively on my mind, I sort of just eat out of routine.
"It's cheap to fill the stomach but expensive to please the palate."
Fine dining in one sentence.
I actually disagree. You can please the palate easily and cheaply. Food should never be so ridiculously expensive unless it's incredibly rare and/or complex and time-consuming to prepare.
@@ryanboscoe9670 Fine dining do use expensive ingredients and complex/time consuming preparation techniques. Even the basic vegetables and herbs they use are grown to almost perfection by their suppliers and beyond what you and I can normally purchase from stores.
Just to give you an idea. The best vegetable dish I ever tasted to date was a simple peas dish cooked in butter with shaved cheese and truffle on top. But each peas was plump and sweet with the strongest peas flavor that was out worldly compared to what I had expected from peas.
Fine dining is not for everyone. Everyone eats, but not everyone eats well. The "well" aspect is up to your own interpretation.
That sounds as pretentious as most ‘fine dining’ restaurants…
Bullshit as always from the privileged classists. I've eaten at both fine dining and the streets, and what feeds and pleases my whole soul, not just my palate, is the street food.
@@SalmanRavoof You're being very reverse snobbery yourself. Do you have a chip on your shoulder against people that enjoy fine dining?
I love the chefs energy in explaining each scene…what a video!
I was in some top Australian Restaurants and Hotels in my career (1998-2003) as a waiter, and so much of 'The Bear' is real. Service on a capacity night is intense. Plates being thrown happened on many occasions. The swearing an berating is a bit overblown in film. Gordon Ramsay made that a thing in his shows and it really doesn't happen as often as people think. There is a job to be done and cursing someone out in front of everyone doesn't get it done. If you mess up, you'll hear about it after service.
It's a mad industry to work in but the pace of service is a rush, and the comradeship between staff is something else. You go to war with each other every single night.
I've seen some of my former Head Chefs in their Restaurants since I left (20 years ago) and still address them as 'Chef'. Respect for the position continues well after your time in the Kitchen. I still miss it sometimes.
I worked somewhere that had that level of swearing and berating. Once, while being trained on expo, I was holding a plate that the KM didn’t think was up to snuff, so he grabbed me by the arm and yanked me so the line cooks could see the plate and then screamed at them about how unacceptable it was. We even had a semi open kitchen, so some guests could both see and hear it.
I was enjoying this video & hearing a Michelin star chef's perspective greatly, but I absolutely hit the roof when he mentioned The Cook, the Thief, His Wife, and Her Lover towards the end. This is one of my favorite movies, that I feel is largely forgotten and deserves MUCH more love. Great video, thanks!
Tell me more about it . When you watch it and your watch experience and review that you have for that movie to this day ?
@@itsbonkerjojo9028 It's visually unique and stunning, first of all. I have never seen anything like it. There aren't really any camera angles-- it is shot as if you're viewing a stage production. Additionally, each area of the film is color coded to some degree. The dining room is red, the kitchen is green, etc. And I don't mean the set itself is color coded, per se. It is more like the lighting is, and the lighting changes a lot of what it touches. A woman's dress is red in the dining room, but seamlessly becomes green in the kitchen, for example. Speaking of dresses, the costume design was done by famed designer Jean-Paul Gaultier. So the costuming in the film is extremely interesting and top notch haute couture, even for small parts such as the waitstaff. There are so many outfits unlike anything I have seen, that mix together different styles and different time periods spanning fashion across several centuries. Strictly on aesthetics, this film is a 10/10 and a rare sort.
The story is also very compelling. I will warn you it is VERY graphic and would be hard to stomach for some. For example, in the opening scene, the titular "thief" (essentially a local mob boss) and his cronies beat a man, strip his clothes, urinate on him, and smear feces on him to humiliate him. Almost all of the scenes take place in a restaurant, recently acquired by the "thief." The film is a true tragedy, the "wife" is effectively the main character and it follows her meeting and falling in love with the "lover" at this restaurant, all while the profoundly violent, vulgar, and abusive "thief" is present at the restaurant, requiring them to operate secretively. While she is unfaithful to the "thief," she is an extremely sympathetic character due to how horrible the "thief" is and it is interesting learning how these relationship dynamics are, and how they develop through the film. It is the epitome of show, don't tell. Masterful storytelling with a bit of a shocking twist towards the end.
A friend introduced me to this a few years ago and it was so good that I watched it every day for three days straight after we initially watched it together. I think I have seen it an additional three times since then (so 7 times total?) If my amateur review manages to convince you to watch it, please let me know what you think!
@@yucuytifbyuiom oh wow that's a heck of a respond 😅 Got me emotional. Someone even care for my words to respond like this . I will read and get to you later . The thing with me us I am interested over anything taking Ss or reminding myself I will watch this , that , this too , that too ..... just to be scrolling on RUclips and saving everything like taking SS or making playlist on RUclips but then again being more confused or just finding new contents and recommendations. Unable to watch anything accompanied with the shittiest and stressful life or phase i am dealing with . It's just constant stimulation with destroyed attention.... something ( i forgot the term ) .
Thanx so mych for this tho . I will respond accordingly once I read your reply thoroughly 🙏
SAME HERE!!!My favorit movie when I was a teenager. Also the Eat, drink, man and woman or Babette’s feast.
I appreciate his love for the movie Ratatouille. I work with individuals with autism who want to cook but for some they lack the total muscle control to safely use knives. Thankfully items like the Slapchop exist. I see everyday "professional" chefs mocking tools like this for various reasons but accessibility tools like this give the people I work with an ability to cook safely for themselves. It is important to remember that a knife may be the fastest way to do most kitchen tasks, but not every kitchen is concerned with speed and efficiency. Some just want to cook food for themselves.
I run a cooking group for people with mental health disorders and I do similar things. I show them the "right" way to do things then I show them more simplified ways to do the same things if they have issues with the standard way.
I generally just use knives, except when I had surgery-I learned how a food processor can make life a lot easier.
I think chefs 'mock those tools' because most people should learn basic skills instead of using a crutch-learn the right way before using the shortcut in other words. I've had to teach basic knife skills to seniors who've cooked their entire lives, always easier to learn right the first time instead of fixing bad habits later.
Thank you for doing this.
Far too many people get hung up on the techniques and forget that it's about *the food*. I've been cooking for 50 years (since I was tall enough to stand on a chair and help Mom stir stuff in a bowl). I am constantly learning new techniques--because I love learning them. But... I'll break out a blender to make my tomatoes easier to cook down. And sometimes I just throw stuff into a pot and then into a bowl.
If a Slapchop gets your students diced veggies, and a mandolin gets them sliced veggies, and a pizza cutter lets them make chicken strips... go for it! I'm working to build up content to start a "cooking for normals" RUclips channel, and you've inspired me to look at tools and techniques for people who can't use the tools that we take for granted.
Thank you!
You see the same thing with people complaining about stuff like pre-chopped onions in the store. Look - I know how to cook. I'm good at it. I do have knife skills. I also have autoimmune arthritis and some days now chopping stuff is just not something my hands want to do much of. If I can get things like onions pre-chopped so I have much less to do myself, that means I can enjoy cooking and creating something without ending up in horrible pain afterwards.
Or cut up fruit, same thing. Plus portion sizes - if it's just me and my SO at home, and our bottomless pit (aka our teenager) is away off at college or whatever, sometimes that stupid cup of pre-cut watermelon is the right amount of watermelon for us compared to getting a whole melon and having it go bad. I'd rather pay a little extra if I can and not waste most of a watermelon.
@@TrappedinSLC Chopped produce are a way for the store to reduce food waste (I used to work in a store in the meat and produce departments). When produce starts *looking* bad (not actually rotting, just not "perfect looking") it gets pulled. Many places just throw it away. Others will cut off the "ugly" parts, put the rest into a container and put it back on the shelves.
The same with things like "Fajita mix"--the ugly peppers and onions get sliced up, wrapped on a tray, and put back on the shelf. It adds several days to the shelf life and reduces the amount of perfectly good food that gets tossed in the dumpster.
So go ahead and buy that stuff. And encourage your grocer to put it on the shelves. It saves them money and reduces the absolutely enormous amount of food waste that happens because people need perfect-looking produce.
This guy: Absolutely we have a timer, that's accurate, the etiquette and kitchen vocabulary is 100% accurate, getting trapped in a walk in freezer is something that's happened in my kitchen. 7/10
Also this guy: I wasn't really sure the point they were trying to get across. 7/10
He probably dont know the context or what kind of show Food Wars is trying to be about.
Most cooking show just shows the process, then explain the details later.
Then here we have Food Wars, they do the thing, we get a reaction, an explaination, a perspective from a veteran, etc. if you drop a casual t.v enjoyer in the middle of the show, they'd deffenitely get information overload.
Rat cooking through pulling the hair of a human: 10/10
@@eloschk rat food mmm 10/10
Editing. We don't see everything he's seen or everything he's said.
He judges the scenes in isolation, it's not a comparison. You should learn this so you don't have to continue making garbage comments.
"Yelling at the citric? I respect that"
Let's go!
Paul Liebrandt is a legend. Incredible that you got him.
LOVE that he shouted out The Cook, The Thief, His Wife, and Her Lover!
Shame it came at the end; I wanted him to expound on it.
@@crys383 Yes! I may have to go back and rewatch it (it's been a few decades).
He gave a shoutout to Ratatouille and he earned my appreciation, but when he busted The Cook, The Thief, His Wife, and Her Lover he earned my admiration!
I started this video thinking, "Man, I bet CTWL won't get no love. Always a bridesmaid..."
Happy to be wrong.
Great movie, although certainly more of a horror film than anything
I love that he loved Ratatouille - the filmmakers put as much love into the making of that film as he does in his food
I'm personally not against foie gras, but ancient Egyptians also producing it doesn't really have anything to do with whether or not it belongs on contemporary menus.
It does it means humans have been doing it for a long time morals aside weve perfected it much like how old beeer and other foods and drinks are
@@ishrendon6435 Morals aside indeed. Maybe we should consider morals when it comes to harming sentient beings. Personally I'd be against force feeding dogs to slaugher them, so I'm also against doing it to birds.
@@ishrendon6435 It sounds just as ludicrous when you say it as it did in the video.
@ishrendon6435 maybe we should ever put "morals aside," ever consider that?
@@dancenow1337 From what I know the Egyptians invented the force feeding method, their Jewish slaves (who introduced the practice of eating fattened liver of ducks) however used the ducks natural tendencies of ducks to gorge themselves before they fly off for winter.
He is very generous and straightforward. We’ve all seen chefs that rip media apart and say it’s nothing like that irl. No pretense
6:56 When I was like idk 8 or 9 I told the waiter to give my compliments to the chef and dude literally came out and spoke to me. I was so taken a back and loved talking to him and this just reminded me of that moment
that's so lovely 😍 Shows just how awesome of that chef, you remember it all these years later! ❤❤
How awesome that this was released as my wife and I just finished the first two seasons of “The Bear”. It’s such an amazing show and cannot wait for season three!
As a Day 1 fanatic, I’m so grateful the show is getting its bread and roses
Even if cooking or even family drama isn’t the viewer’s usual consumption, I have a hard time thinking of a more professionally accomplished production that likely wouldn’t exist w/o the streaming model - got my $ again fx hulu
One critique of The Bear is that there's way too many staff for a place that makes Italian beef. Like how do they even break even?
@@rumblefish9 it can be gleaned from the dialogue that the show restaurant even before Carmy gets there serves more than just italian beefs, unlike the restaurant it’s based on which has fewer options
Already out, you can watch it now :)
S3 kinda slow.... Shouldve been 14 or 15 eps...
I don't think he had seen "The One Hundred Foot Journey" before because his comment that "it was playing with food, rather than being a restaurant" was one of the messages in the movie. The chef went to Paris and started leading a high profile top tier restaurant using fancy techniques, but he realized it stifled his love of food and cooking. He eventually returned to his roots to reclaim his love of "real cooking"
That makes it even more impressive that he essentially intuited the meaning of an entire movie from one clip!
Is this movie a documentary ? I don't think I've heard of it .... which is good for me
His passion, enthusiasm and knowledge is infectious.
This interview has been one of the best for this series. Absolutely loved watching him.
Yea this is on of my favorite episodes. Really like how detailed he explains everything.
Yuki Morisaki was the food consultant on the anime Food Wars that was shown. She's a chef/author and a lot of the show is educating the audience about cooking and different ingredients; how they interact when using them in certain applications.
I can see his confusion. Even though Food Wars presents a lot of important cooking information, they make a fuss over almost every little thing, like those simple things make the dish completely different and that's not true at all. That's quite common with anime, I know, but it's not actually impressive when you know the basics about the subject.
Food Wars is fun, but none of the characters has chef-level knowledge or are in fact cooking above a common person.
@@cesarlemos1337 lol you might want to reconsider the last part of that post :s If you watched Food Wars then you know why that is entirely incorrect :P
@@cesarlemos1337she was the author….the artist, on the other hand, drew porn early in their career.
I hope that informs the artistic direction
food wars is my comfort anime and i’ve tried some of the recipes from the show! they have all been delicious!!
@@chloeleau Chef Paul on Chef PK YT vids recreated some of his recipes and it is super fun to watch lol. Even the peanut butter squid. :s
Hearing him call Ratatouille the Harry Potter of cooking made me very happy.
And it's not transphobic.
@@godzillavkkwtf man
@@godzillavkkneither is Harry Potter.
@@godzillavkk
That makes 0 sense.
I’m a lady chef with 18 years of experience and I can say, with confidence, that chefs still undermine their subordinates with words.
I think you can stop undermining them now, lady chef with 18 years of experience
@@Dubeli2 hahahaha
Eleven Madison Park is the perfect example. To say that type of hostility doesn't exist anymore is inaccurate. Unfortunately a lot of chefs are still out there thinking that breaking someone's spirit is the order of the day.
I saw an episode of the original Japanese Iron Chef where he was literally slapping the cook. Hard.
I guess it depends where in the world you are a chef at. Maybe where he(British) is from, its different now.
Great energy, I loved the commenting style! I giggled when I saw Shokugeki, that was unexpected, but really appreciated!
I will nitpick the foie gras part a bit. "Humans have been doing that for X years" is a poor argument under any circumstances. The ability to think critically about ourselves, including our habits, is what transforms the society.
Loved to see you rating these scenes! It was a total privilege to be in your kitchen and and taste your creations. Gilt should have been a Michelin 3 star restaurant! I still remember the perfect meal I had there.
I worked at a golf club that used instant coffee in some of their barbecue sauces. Since then I've used it in so many other sauces/soups/marinades. Definitely one of my crutches when building flavor.
Have him over again! He was so relaxing to listen to and really good at reviewing the clips
12:10 "Yelling at the critic... I respect that!" lmaooo
I was hoping you’d get to a few older films like Babette’s Feast, and Big Night. Regardless, this segment was thoroughly enjoyable. Thanks for sharing it!
Loved this video! Very informative and fun. Chef Liebrandt is a true professional and it's amazing to see his passion and what he arrives for. It gave me a new perspective on fine dining!
From now on I’m saying to people that love Ratatouille that a Michelin Star chef called this the Harry Potter of cooking.
I don't work in a kitchen anymore, but kitchen etiquette is something that sticks with you. I always say "behind" when I'm walking behind people and "heard" when people tell me things.
Me and my fiance both still every now and then say "corner" or "sharp" or "hot open"
...we haven't been in a kitchen work place in over 5 years
I worked in kitchens. No one, and i mean no one did this. Maybe they would say, door, dish, knife, floor
I love this video series you have here and this video was near the top for me. I could feel his passion for cooking and it was so interesting to listen to him speak. Another fine video!
I once went to a Michelin restaurant with one star and the service was just like it was shown at 9:43. They knew my allergies, my food preferences, that I’d never been to a fine dining experience before. It was freaky but also amazing! I thought I’d be judged for being naive to that world but the staff were nothing but welcoming and informative. Not to mention the food was out of this world! They closed during Covid but I’ll never forget them!
How did they know all that? Did you tell them beforehand?
Where, and the name of the chef and restaurant ? How Would you recommend it ? Who would the restaurant appeal to ?
Excellent video. Really appreciated Chef’s insight. Learned so much, and have a ton of respect for what goes into fine dining (having not tried much of it)
The point of “Chef” is the removal of modern sensibilities in the kitchen and getting back to the roots of flavor is king. Ive spent the past decade at the “tweezer level” where people scoff at using hands - but applaud sushi for coming directly from the chef’s palms.
The objective is to be health conscious and safe, yes, but we are also craftsmen and have to feel our medium.
I think the difference really is just precision, sushi doesn't have to be precise. But if you're plating with flowers/herbs its much less accurate.
this shows in kyushu-mae sushi, where oftentimes you prepare the nigiri with bare hands and toppings with tweezers.
But sushi chefs will use chopsticks to plate sashimi which is equivalent to using tweezers. I think you’re conflating a method of plating with a process of creating food itself.
If you go back, though, the chef in this video didn't call out the use of hands when plating for health or food safety reasons. I think everyone in the kitchen understands using your hands is perfectly fine. He simply commented on how it can become more of a hassle when working in a busy restaurant setting because you're getting grease and juices on your hands which can then smear on the plates as you handle them. I can totally see his point since at a certain level of fine dining the presentation and cleanliness of how the food is presented to you is crucial and can make a big difference for critics. You eat with your eyes first.
@@Seebeejeebees Agreed, I consistently see posts online about non-industry places having serious concerns and/or increasingly aggressive about this feeling of “use of hands” as dirty.
Context is needed; I think most of us can agree that the level of trust we put into fast food workers in terms of culinary safety/cleanliness is substantially lower than those of seasoned professionals at higher grade locations.
I, and my coworkers, hate being told to “just put gloves on” because it insinuates lack of care/standards - and merely wish to reinforce to regular society that health and safety are paramount and taken seriously; whilst we also enjoy a level of comfortability and resign to not wishing to scrub up as though we were prepping for surgery.
Food is sacred, and I/we get tired of the insinuation that our lack of PPE is due to carelessness.
"You're doing lunch and dinner during the day your kitchen's full of people, you don't have time to be creative."
The Head Chef that I worked under for 7 months that barged into our stations in the middle of service to do his own stuff with zero regard of what we were doing: :)
Fun Fact: The flashback of the critic in Ratatouille is constructed around a real psychological concept called the Proust-Effect after Marcel Proust, who described a flashback of tasting madeleines, a food from his childhood, in his work "
0:33 The Bear S2 7/10
2:50 The Bear S1 6/10
4:47 Ratatouille 10/10
7:35 The Menu 6/10
9:23 Burnt 9/10
11:08 Chef 8/10
12:43 The Bear S2 9/10
14:27 Food Wars S3 7/10
16:11 Cook up a Storm 7/10
19:32 The Hundred-Foot Journey 6/10
The Cook, The Thief, His Wife, and Her Lover!!! Such a one of a kind movie with spectacular production design. Definitely a must watch.
I haven't worked in a professional kitchen in 35 years, and I STILL say "BEHIND!" in the kitchen.
Same 😂
Coming around hot
Coming around sharp
Yep.
And it carried over into my stagehand days. Spinning blades and pans full of hot oil are more similar than you'd think. :D
@@BlazeMiskulin hello,
What is a spinning blade?
@@kg-Whatthehelliseventhat Table saws, circular saws, band saws, etc. It's also a general term for any power tool including nail guns, drills, and such.
You do NOT want to bump into a nail gun if the person using it is holding the trigger down. You'll deactivate the safety, and get a nail driven into your bones.
This is such a sweet piece. What a lovely, knowledgeable man.
Having worked under Paul… “calm” was not his best asset… also told me I was short and needed a ladder. Heard him call his Sous Chefs worse, so not 6/10
There's something unsettling about this dude. I got the sense he was not exactly a teddy bear for a boss.
Yeah, chef I wouldn’t want to work in his kitchen. You can tell.
Any chef who says that verbal abuse doesn't happen anymore is doing it himself.
@@jten6632 I can 1000% tell you it was an experience, but wouldn’t put my hand in the fire a second time
@@WOSSquee C’mon! Watching him threaten to put a young cook’s head through a wall is TOTALLY a teddy bear move 🤣
You are very correct
This was my favorite of this series so far!
„Every child in the world should watch this movie so they have the appreciation for food and cooking“
CAn‘t think about this sentence too much lmao
3:45 - "a kitchen is run (like) a military unit". Exactly! That's why the staff of a professional kitchen is the kitchen brigade! The phrase was coined by none other than Auguste Escoffier, the father of fine dining. He used to serve in the French military as a chef for several years before opening his first restaurant and applied military principles to the organisation of a kitchen. Like the chart shown at 4:28, this hyrarchy established by Escoffier is still used in restaurants today.
So interesting! Thanks for taking the time to do this.
This was surprisingly engaging! I didn't think I would be so interested in the world of cooking and all of the nuances involved
I never knew Walt Disney Studios did The Menu 😮
4:40 fun fact but in the French version, they didn't called ratatouille a peasant dish. instead she just said that it is a "rustic" dish. small nuance there.
I LOVE that he loves the movie Ratatouille. I would have expected a fine dining chef to dismiss a “cartoon”. That’s one of my favorite movies
His commentary is lovely. Insightful and engaging. Thank you chef!
6:29 “that is what food is about, memory.”
Yep, this is the exact reason why some restaurant thrives and customers/diners keeps coming back for more
7:35 Walt Disney Studios made The Menu 😂
I like the way he describes fine dining
It’s normally not a meal. It’s an experience presented as a meal. In a similar fashion that a roller coaster is ridden for the fun, not to use it for transport
This dude in definitely in the Top 5 experts so far, very eloquent scene explanations and culinary insight 🔥 bring him back in the future!
This was, quite simply, a really excellent video.
The bear deserves better than 7/10. He literally says it's 100% spot on and doesn't criticize it...
Didn't he criticize the amount of swearing on opening night and the level of abuse experienced by Carmy?
It’s a little over the top.
@@valdeezycleaver It is, but that's because almost all of them are from dysfunctional families, and the restaurant is only a canvas to portray that.
He does not rate the whole show, he rates this specific scene. He critisizes the abundant swearing which has its place in streaming TV where it's allowed other than in Network TV in the US, but it's still inappropriate in a work place.
It definitely turns up the stress to an unreal level.
It’s crazy how every chef has the same 10/10 reaction to ratatouille
Ratatouille might be one of the greatest animated masterpieces in cinema history. I do not know anyone who hasnt heard of it and havent met anyone who has disliked it
I was fully prepared to comment "I don't care who this guy is, no one disrespects Ratatouille!" But then this guy also said its a 10/10, so I think he knows what he's talking about, respect earned lol!
I would be interested what he thinks of Boiling Point, either the series or the film with Stephen Graham
Spent many years as a chef myself and Boiling Point (film - no idea there was a series) is the most realistic kitchen environment I've ever seen in media. It captures the thrill and the pressure so well it's unreal (all the way down to the rampant cocaine use to sustain your 80 hour work week 😂). And of course Stephen Graham nailed it as usual. Phenomenal actor.
@anneominous7172 Good to hear, and I agree with you, I loved the film!
I would definitely recomend giving the series a watch as well, it's a 4 part BBC drama, I think it's made by the same people and has a lot of the same characters as it's basically a continuation of what happens after the events of the film. It's on BBC iplayer in the UK, but I'm not sure where you would get it outside of that
16:53 just because something has been done for a long time, it doesn’t mean it is right. Cannibalism has been recorded in history for a long time too, so should we be eating human meat too, chef?
Foie gras is still cruel, forcing a duck to eat and literally making them sick so they can enlarge their liver to 10 times its normal size. Gastronomy shouldn’t rely on torturing animals.
Love his energy when he explains the scenes from ratatouille
"yelling at rhe critic i respect that " that killed me 😂
Very soothing to listen to this man
One movie I would love to have seen on this list is Ang Lee's Eat, Drink, Man, Woman; especially the opening sequence.
It's so fantastic to hear somebody with so much passion. Great vid!
It's a shame they did not include a single clip from the Boiling Point (2021), but instead had several clips from The Bear.
Big respect for the Chef for mentioning "The Cook, The Thief, His Wife, and Her Lover", it's a great art film
Yes- I was also hoping to see Boiling Point included in the video.. I watched it recently and I really loved it. I wanted to see his thoughts on that film
Taking me out that he hasn't seen The Bear but immediately when Ratatouille comes out he's like "Cinema...". Loved the vid! Would love to see him react to The Bear fully.
Brilliant work as always.
All of my favorite cooking films are on the list! Great capture depicting the essence of cooking skills and the cinematic views chef!
Im just here for the ratatouille scene 🎬
Oh, please have this gentleman back for part 2. I loved seeing his reactions to The Bear, and now I really want him to react specifically to Forks. Especially the expediting and the way they talk about hospitality.
Agreed. Forms is great
I worked for Scott Carsberg .... A Winning a Michelin Star in Italy at the age of 23 Opened the restaurant Laperia in Seattle.. absolute brilliance .... I worked with Chief I will enjoy watching this video... Professional server bartender.... Working for some the best I'm going to enjoy this
Ratatouille 10/10. Ya damn right!
Just stumbled upin this video and absolutely loved it. Especially the review of Ratatouille.
Ratatouille is kind of the same situation as Chef Kojiro Shinomiya from FOOD WARS!!! The problem with Gusteau was that as soon as he became famous, he was on a plateau, thus his food became stagnant, never changed, and no new recipes. Skinner kept that going, ignorant of what was going on around him. That's what I think.
V astute 👍
Blows my mind when chefs reach his stature without going to Culinary school, huge respect for chef 🙏🏽
i like the way this guy describes why he rates the scene. some people just gives a rating and never elaborates.
Michelin-Star Chef saying "Expresso" at 15:14 Grinds my gears
The fact that Ratatouille is 10/10 universally ❤️