If you want to see more of this perspective, watch or read anything by a sushi master. The way they talk about how to make each ingredient the best it can be for a dish as simple as fish and rice is fascinating
No wonder why he got frustrated with the current state of it. Everything has its own core philosophy, and he has found what this industry really needs.
I disagree to a point. Personally. I care about texture almost as much as taste. If something tastes good, but has a texture I don’t like, I’m not eating it again. A lot of my recipes (excluding dense meats like steak), I cook for texture and prepare it for a flavor that compliments the texture. It doesn’t typically need to be complicated, but certain meals get a bit more technical. It’s all preference btw – for me the first thought of cooking for texture is eggs (which I know is not normal)
I completely agree! The taste is highly above the presentation!! Presentation is important but not nearly as important as the taste! I would rather eat tasty food that doesn't look the best over the opposite!
This twat made the most ostentatious shit you could imagine on a plate for a decade. But now because trends have changed (not everything is beige now), he looks down on it?
This reminds me of an epeosode of ramseys kitchen nightmares i think the guy was french he made some really arty farty stuff and he was desperate to get a michelin star and gordon kept telling him this but he wouldnt listen
When the dinning room becomes an art gallery customers become amazed rather than satisfied that’s when you get a one time customer rather than a regular dinner
one of the best chefs I ever worked for would only use the bare number/amount of seasonings, butter, sauces, and oil. He said let the food speak for itself, only use the seasonings to enhance the food not drown it out. Also, we never made these over-the-top plating's, don't get me wrong they were beautiful but never an art piece. That man loved food more that any human I've ever known, explains why he never married, had no kids or friends really and to this day still spends 16 hrs a day in the kitchen at 76yo.
30 Comments
Its food for kings not common folk
Straight up, you can't taste technique or prestige.
If you want to see more of this perspective, watch or read anything by a sushi master. The way they talk about how to make each ingredient the best it can be for a dish as simple as fish and rice is fascinating
Yes waste of money just pretentious
Y E S S S S S S
No wonder why he got frustrated with the current state of it. Everything has its own core philosophy, and he has found what this industry really needs.
I disagree to a point. Personally. I care about texture almost as much as taste. If something tastes good, but has a texture I don’t like, I’m not eating it again. A lot of my recipes (excluding dense meats like steak), I cook for texture and prepare it for a flavor that compliments the texture. It doesn’t typically need to be complicated, but certain meals get a bit more technical. It’s all preference btw – for me the first thought of cooking for texture is eggs (which I know is not normal)
Sam Hyde is right here
After 24 yrs in kitchen of all kind he is totaly right
Yeah, I'm not going to listen tyre factory where to eat
$500 meal full of foam, vegetable shavings, bites of meat & whatever dastardly sauce they've decided to torture me with. No thank you
Dr Octopus
They’re just morons
Absolutely agree
S1mple is definitely washed but the way he said it and the fact that its coming from him (a nobody) is just. I cant stand it.
Tasting menus are for chefs who arent brave enough to create a signature dish.
makes you laugh how everyone will joke about British cuisine having no seasoning but completely agree with what he just said
I completely agree! The taste is highly above the presentation!! Presentation is important but not nearly as important as the taste! I would rather eat tasty food that doesn't look the best over the opposite!
The druid of food
Knorr
they are not just selling food its supposed to be an experience thats the whole point.
They are hiding sub-par ingredient quality…
100%. Fine dining nowadays is LITERALLY lost in the sauce.
Jojo und früher hat er des sicher a so gemacht – und jetzt Redens alle gscheit daher
Ja so ein Butterbrot mit frischen Schnittlauch – das ist der wahre Luxus
Ja das wusste meine Oma a scho und jeder der halbwegs normal is im Kopf
This twat made the most ostentatious shit you could imagine on a plate for a decade. But now because trends have changed (not everything is beige now), he looks down on it?
Simplicity is best. A piece of bread olive oil salt and tomatoes.
This reminds me of an epeosode of ramseys kitchen nightmares i think the guy was french he made some really arty farty stuff and he was desperate to get a michelin star and gordon kept telling him this but he wouldnt listen
When the dinning room becomes an art gallery customers become amazed rather than satisfied that’s when you get a one time customer rather than a regular dinner
one of the best chefs I ever worked for would only use the bare number/amount of seasonings, butter, sauces, and oil. He said let the food speak for itself, only use the seasonings to enhance the food not drown it out. Also, we never made these over-the-top plating's, don't get me wrong they were beautiful but never an art piece. That man loved food more that any human I've ever known, explains why he never married, had no kids or friends really and to this day still spends 16 hrs a day in the kitchen at 76yo.
What Knorr do you want?