Michelin-Star Chef Rates 11 Fine Dining Scenes In Movies & TV (w/ Paul Liebrandt) | How Real Is It?

The Egyptians made fagra thousands and thousands of years ago and fed figs to geese, so this is nothing new. I mean the style of the coating on this is obviously western style fagra, the caramel. I know a lot of people, they are excellent at cooking, you ask them. at the plate is a disaster, they are definitely two different skill sets that, yes, you have to learn. I'll be honest with you because I don't

real

ly like it, I wouldn't want to eat that, I'll say. I'm going to rate this a four out of 10. I love the beginning of the scene here everyone is making an omelet which is one of the tests we always give to young cooks that I had to do as a kid.

I

star

ted at 15. When I

star

ted in the kitchen, it wasn't about how well you cooked the omelette, but rather observing what sensitivity you have, if it's

real

ly too hot, it's not hot enough, how you're working, you understand, like the blocks of construction, it's really a Well, to get a quick idea of ​​someone's manual ability before helping them develop well done M Shield Julia I think that was more or less what was needed and everyone else seemed to be running after her trying to reach it. a very talented lady who I had the pleasure of meeting when I first came to America and I can be honest, I didn't know who she was because I'm British and she was American and I was 6ft. tall, like who is this 6 foot tall lady we cooked for and she was so lovely at 7:30?

I'm in class with my apron, pigeons making P Tre with so much butter, no, I didn't go to culinary school, eh, so. I'm not sure because what you're doing in culinary school at the time of the codon hit would be right to wear

chef

whites, you know, what we wear here is more of a kind of traditional kitchen uniform. I think obviously times have changed. you kinda know that it's not a general rule what you have to use, I mean, it's how you cook and how you act. I would rate this scene a seven out of 10 really cool, the style of cooking they are doing here was In a sort of early 2000s setting that was very popular at the time, there was a restaurant called Elbo out wasas farria that was pioneer in much of the spec technique, much of the nitrogen cooking we are using as a freezing technique and Freeze extremely quickly so that crystals don't form with the water of whatever you're freezing, so that when you thaw it be exactly the same as when you froze it.

This was one of the three most unexpected and surprising ways with a marinade. from tamarind you see the gentleman there he carries a fa if it splashes in your eye you no longer have an eye so you should use liquid nitrogen at home no, don't do it liquid nitrogen is 300 more negative you would do it I wouldn't be doing this at home, you know, dinner family or let's freeze some spaghetti. I think it's cute. I don't think it's really indicative of being a restaurant exactly. I think it's more playing with the food than the guest experience, so I would do it.

Rate this clip a six out of 10. I think my favorite food movie would be The Cook, the Thief, His Wife and His Lover because it's De Ence, but in the most inventive and crazy way. Thanks for watching, if you like this video, click the next video to help yourself to another one