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MY RESTAURANT HAS CLOSED [PANDEMIC RIPPLE EFFECT] FUTURE OF FINE DINING
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MY RESTAURANT HAS CLOSED [PANDEMIC RIPPLE EFFECT] FUTURE OF FINE DINING

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Stay At Home Chef | MICHELIN STAR RECIPE
WILL ALL RESTAURANTS WILL CLOSE AND BECOME EXTINCT IN 2021?
Last Upload Of 2020. Buh Bye!

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00:00 INTRO
00:19 WHAT THE NEWS IS SAYING
00:37 WHERE I GOT MY MICHELIN STARS
00:44 FROM UNDERGROUND POP UPS IN MY APARTMENT TO…
01:37 STARTING SMALL FOR SUCCESS
02:14 GRANT ACHATZ CALLING MY SUCCESS “GRUNGE”
02:32 “GUESTAURANT” THE CHEF ALWAYS COOKING FOR YOU
02:51 THE CHALLENGES WITH LARGE RESTAURANTS DURING PANDEMIC
03:11 MICRO RESTAURANTS ARE THE FUTURE OF FINE DINING
03:19 CHALLENGES WITH OUTDOOR DINING
05:58 MY SECRETS TO MAKING MONEY WITH MICRO RESTAURANTS
06:38 WHAT ARE THE UPSIDES TO MICRO RESTAURANTS
07:48 WHY THE RESTAURANT INDUSTRY ARE ON THEIR OWN
08:55 42 GRAMS DOCUMENTARY CLIP “CHEF” EXPERIENCE
09:58 TO GO AND TAKEOUT ARE HERE TO STAY
10:26 HOW TO HELP OUT RESTAURANTS
11:14 2021 PROJECTIONS

✔BUY MY RECOMENDED BOOKS HERE:
Modernist Cuisine –
Culinary Artistry –
Mugaritz: A Natural Science of Cooking –
The Physiology of Taste: Or Meditations on Transcendental Gastronomy –
The Professional Chef –
Under Pressure: Cooking Sous Vide (The Thomas Keller Library) –

Alinea –
El Bulli: 1998-2002 –
El Bulli 2005-2011-
A Day at elbulli – Classic Edition –
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs –
Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure Series, Book 1 –
Noma: Time and Place in Nordic Cuisine –
René Redzepi: A Work in Progress –
Michelin Guide –

Mastering the Art of French Cooking (2 Volume Set) –
Central –
The Chef’s Journal – Faux Leather – Blank Recipe Book to write in – Do-it-yourself cookbook – Recipe Notebook – Blank Cookbook –

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✔Please support my Patreon Page to get “Patreon Only” recipes and VIP perks! This is a crowd sourcing platform that helps me to earn a little money to pay for ingredients during these hard times and keep creating.

✔Below is a list of common pieces of equipment, utensils, and specialty gourmet grocery items I will use on this show for you to purchase:

Rent 42 Grams Documentary that features Chef Bickelhaupt

Mandoline Slicer:

Disposable Plastic Pastry Bag:

Versawhip 600k:

High Temp Rubber Spatula:

Camera I Use and Other Gear:

Friction Arm:
DJI Action Camera:

Sous Vide Vacuum Chamber:

Sou Vide Machine:

Sous Vide Container:

Induction Cook Top:

VitaMix Blender:

Immersion Blender:

Pressure Cooker:

Scale I Use :

Strainer I Use:

Silicone Molds I Use:

Whipping Whisk:

Mycryo:

Recommended Chef Knives:

Wet Stone for Sharpening Knives:

Cutting Board:

Best Ice Cream Maker:

MOLECULAR GASTRONOMY INGREDIENTS:
Ultratex 3:

Xanthan Gum:

Maltodexterin Powder:

Soy Lecithin Powder:

VersaWhip:

Malt Vinegar Powder:

Gellan
low –
high –
Agar Agar:

Carrageenan Powder:

Website – www.jacobbickelhaupt.info
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#MichelinStarChef #MichelinStarRecipe #HowToOpenARestaurant# MasterChef #JacobBickelhaupt #JakeBickelhaupt #42Grams