Michelin-Star Chef Rates 11 Fine Dining Scenes In Movies & TV (w/ Paul Liebrandt) | How Real Is It?
Video Overview & Insights
Master chef and restaurateur Paul Liebrandt rates 11 fine dining scenes in movies and television, such as "The Bear," for realism.
6:16 Even though I know the point is that Anton Ego finally remembers why he got into the food business in the first place, I still say that the other significance of this scene was that his mother was in fact the greatest cook ever to live in France (no matter what it was she cooked, it was delicious, like her hands were blessed) and that he partly has not found her equal until that night and partly is subconsciously destroying everyone else who got their own place or got a mention in the papers as revenge for her not getting the recognition she deserved.
Liebrandt breaks down the reality of running a fine-dining restaurant for three episodes of "The Bear," starring Jeremy Allen White and Ayo Edebiri, such as kitchen jargon used in the kitchen, the creation and execution of dishes, and the high-stress environment in the kitchen often depicted in popular culture. He further explains fine-dining culture — from food critics to the impact of social media — as seen in the food critic scene in both "Ratatouille" and "Chef," with Jon Favreau; the pursuit to receive three Michelin stars in "Burnt," starring Bradley Cooper; and how social media has shaped the fine dining experience in "The Menu," with Anya Taylor-Joy and Ralph Fiennes. He also explains cooking and plating techniques, along with the evolution of French cuisine, via the molecular gastronomy scene in "The Hundred-Foot Journey," with Helen Mirren; the use of foie gras in "Cook Up a Storm"; the cooking competition scene "Food Wars!: Shokugeki no Soma," and the omelet-making scene at Le Cordon Bleu in "Julie & Julia," starring Merryl Streep as Julia Child.
Liebrandt has been a chef for over 25 years and owned the two- Michelin-starred restaurant Corton in New York City. He also previously worked at the New York restaurants Atlas, Gilt, and Papillon. His book "To the Bone" is part cookbook and part memoir of his culinary experiences.
Who is Killing the Great Chefs of Europe was a 70’s movie and perhaps the first cooking movie. Lots of laughs and inspirational cooking. See it for Sir Robert Morley who steals the show.
You can follow Paul here:
https://www.paulliebrandt.com/
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This guy's got the James Bond eyebrow
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sorry but a ratatouille is a peasant dish factually
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Maybe there's an element of unreliable narration in the scenes where Carmy is getting abused by his old Chef because it's him remembering a man he hates.
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fois gras is actually super immoral though, the protesters were right. if you aren't familiar, cautiously look it up (warning it's very graphic) i could never enjoy something so cruel
Michelin-Star Chef Rates 11 Fine Dining Scenes In Movies & TV | How Real Is It? | Business Insider
I don't get the foie gras argument. The problem isn't the historical context but the animal abuse. Yes, there is ethical foie gras but it is still a small part of the market.
More User Perspectives
15:15 did a michelin star chef just say "expresso"?
@StiiinSaying ratatouille is the Harry Potter of cooking is elite ball knowledge.
@rThirstwastakenWhat a voice...
@johnzero22I love that ego get his moms recipe of ratatouille.
@TheBurtatron808Ok whos the weeb that snuck in shokugeki no soma
@saigonriderBear: Tyrants Gone Wild…😂
@Heartwing37you got this man sitting here watching anime come one
@watchfrosty"I think my duty is to give the guests an experience that will stay with them forever" well I think we can agree that chef Slowik managed to do that for at least one person lmao
@hiiloveu1521Was hoping to find the restaurant scene from the Japanese movie "Tampopo" - check it out if you haven't seen it.
@David_P132i know this guy is Michelin chef but anything under that is saying f*ck alot
@Thecommenator69As a chef I can honestly say as well I agree.. burnt and chef are the two movies that accurately portray as close to realistic as it gets
@wolfeman8815Pretentiousness was touched on a bit in the video. The most pretentious thing I saw was a YT channel where "Alexander" - a guy complete with snob accent visits various restaurants and raves over the food. And in many cases, the food is just pretentious trash straight out of The Menu. e.g. Noma served reindeer brain foam and other ludicrous concoctions in miniscule portions. I'm sure its an experience but the food is generally described as disappointing by people prepared to rate it for its taste not what it looks like - duh of course it's not nice it's reindeer brain foam, or some other blob of goo served on a rock or wrapped in a leaf. All for 2 grand a person. It has no earthly reason for existing except for the pretension factor.
@drxymDont say the E at the end
@NousNexusAnd all this tough act for some something you eat up eventually. LMAO. I would understand if we have some actually mattering CIA secret operation preparation to save the world where this Gordon Ramsey style pressuring is done. But come on, some random food industry hahahha. A joke
@misterxmistery7424One of the reasons Ratatouille is so good: "That's where Thomas Keller entered the picture. In addition to recruiting Keller to acquaint the film's production crew with the inner workings of a Michelin-star kitchen, Disney-owned Pixar Animation Studios also asked the award-winning chef to create a true-to-life menu for the fictional Parisian restaurant portrayed in the film. According to The New York Times, the crew went to work at Keller's Michelin-star Napa Valley restaurant, The French Laundry. Under Keller's watchful eye, they sliced, diced, and chopped their way through prep, picking up experiences and nuances they could apply to the animation process. "(
source: Tasting Table)
Every cook I know loves Ratatouille.
@palmerlp16:55 - The Egyptians were also enslaving people. Maybe not the best reasoning for it.
@boogeyrattHBO's "realistic" swearing letting it down.
@flaggerifyRatatouille was a fun movie. But I ran into a bit of a "problem" after it became a success. A lot of customers wanted ratatouille, and they had a somewhat glorified expection of what a ratatouille actually is. So we had to refine it and level it up. Suddenly it wasn't just a "side" anymore. The prep was fine, and the cooking was fine. But the presentation was suddnly more important than ever. Yes, I left out that one strand of chive. I personally don't think a ratatouille needsany added allium. And then, a month later, it was all forgotten...
A nice, and realistic, touch is the cartouche on top as the ratatouille is put in the oven. That made me smile a bit. Just a simple cartouche. It's a lovely detail that most people don't know about.
There's no such thing as a Michelin Starred Chef.
The star goes to the restaurant only.
Lobster and truffles used to be cheap and plentiful and are now some of the most expensive foods u can buy…
@AstronomicalUKPaul has an amazing documentary about 9 years of his life: A Matter of Taste: Serving Up Paul Liebrandt
@brucerobertson74374:05
I don’t know if it’s the same thing, but I’ve worked front of house for a while, I know I can’t do the job on my own for a lot of things,
I tend to say “hands” when I want someone’s elbows in, hands up (like an L-shape, or if you’re about to be given a box)
It, food service can be tough work, time lost isn’t gained back that easily
9:43 I think of this as “chefs/kitchen lore” not something to be taken seriously, but just the product of the generations of bs’ing that happens in restaurant kitchens.
@ThisleBushThe Cook, the Thief, His Wife & Her Lover = a masterpiece!
@mcbear2000I’d always cry in the walk ins 😂
@ShannonlynnssChef in movie: Spits out beautifully made dish and breaks down
Me eating burned toast with oversalted eggs: Mmmm delicious
absolutely insufferable
@BlastinRopeFoie gras is one of those things that if you hate you're probably a hypocrite munching down beef, chicken and pork with glee.
@BeefNButtahAs a fellow chef i can agree with the first clip and rattatouie ive made it while working at a high end country club
@HerothenoodleUhhh.. no. It 100% was a dish prepared and eaten by the poor.. aka peasants.. (Looked a lot different though, would of looked pretty much exactly like how the food critics Mum made for him)
How does he not know this? And why did he deflect the question with talking about how HE has served it in his restaurants? 😂 Yeah no s*** sherlock.. it’s now the modern day where the dish is celebrated globally because of the movie.. 😂
Also "yelling at the critic? I respect that" had me laughing
@DorothyRadliffeThe fact that Ratatouille has gotten a 10/10 on 2 separate videos, (one with an actual Michelin star French chef...from France) and this one; while there's productions with real humans making real food speaks VOLUMES! 🤣
@CalebAuguste"I love Ralph Fiennes, he's like the Voldemort of chefs"
Does he... Does he know
I’ve noticed all chefs who have done videos like this have moments where they go “oh yeah I’d freak out on someone for doing that, but I’d respect it”
@anthonyphillips764216:48 I don't think people protesting foie gras are doing so because it's new. Slavery was also around "thousands and thousands of years ago." Doesn't make it okay. Having historical precedent doesn't inherently justify an action.
@mokeymokey4everAs a habit I still say “behind” somewhat loudly even at grocery stores so they’re aware of my presence and maybe don’t know I’m passing behind them. Not sure if it’s a good habit but at least I haven’t had someone back into me to yet.
@drghostly1756Michelin stars is the pinnacle unfortunately tho what gets you those stars changes dramatically over the years it’s he natural evolution of fine dining although any accolade in the guide is something to be admired
@itzbreadman9691Not being new does not detract from the extra inherent cruelty in frois gras
@amberlyveil885620:25 - "300+ degrees negative"? The absolute zero is -273 celsius! Oh wait did you mean in farthinds units, lol
@JoeWere17:05 The hard cut off before the rant continues lol.
I do think the arguement around foie gras isn't whether it is new or not though, but rather asking "is it cruel?" Maybe there's more modern perspectives that are new thinking that, and that's the part that changed. Humanity is no stranger to doing bad/good for long periods of time for the sake of tradition. If we didn't reevaluate on occasion, the intent, significance, and strategy of our actions is gone; it all just becomes mindless.
If there were ever made a movie about this chef - james spader is the only right actor for the role
@10messino