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Has anyone seen this?

post #1 of 7
Thread Starter 

Just curious if anyone has seen this documentary, I've been trying to find a download for it for what seems like a hell of a long time but it's finally going to be shown in my city at the end of the month.

http://youtu.be/ONxiNbPrVTg

 

post #2 of 7

Yes I watched it a while back. The only thing that I can say is I don't think I'd want someone making my food with all that hair falling all over his face. Other than that....it was entertaining and interesting.

post #3 of 7

That kinda thing means nothing to me. I don't choose to do dishes like that. I also can't stand working for or with ego-nut-jobs like that. 

 

"espuma of calf brains and foie gras", come on, get real. WTF is "espuma"? 

 

I guess I missed the boat for "haute cuisine - land". My ideas all revolve around a great dish of real food, properly prepared, plated and served, for <$15. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #4 of 7

 Not to discredit the guy one bit for being 24 and winning Michelin Stars but I nearly fell off the couch laughing when he went through the laundry list of compiled french gastronomy for his new restaurant and THEN asked someone if they thought it was too "foodie" HAHAHAHA!!!

post #5 of 7
Anyone got a link to the full version? Would love to watch this.
post #6 of 7

The guy is a frustrated artist and perfectionist. He finds it hard to live in the average restaurant world.He is gifted, but is limited as to where to find a suitable outlet for his creativity. One can't put a dollar value on his work.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 7
Quote:
Originally Posted by IceMan View Post

That kinda thing means nothing to me. I don't choose to do dishes like that. I also can't stand working for or with ego-nut-jobs like that. 

 

"espuma of calf brains and foie gras", come on, get real. WTF is "espuma"? 

 

I guess I missed the boat for "haute cuisine - land". My ideas all revolve around a great dish of real food, properly prepared, plated and served, for <$15. 



No problem with what he's doing, it's working for him.

 

However, the first time someone tells me they'll put my head through a wall, huge problems will develop in about 3 seconds after such comment.

 

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