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



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

    Master chef and restaurateur Paul Liebrandt rates 11 fine dining scenes in movies and television, such as “The Bear,” for realism.

    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.

    You can follow Paul here:
    https://www.paulliebrandt.com/

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    Michelin-Star Chef Rates 11 Fine Dining Scenes In Movies & TV | How Real Is It? | Business Insider

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    48 Comments

    11. @ButWhoReallyKnows on

      I liked him until he said that foie gras is okay because the Egyptians did it. Just look up some videos on how it’s done. I don’t know how this can be justified.

      Just because the Egyptian’s did it is an appeal to tradition logical fallacy and doesn’t work when broken down. Traditionally, women didn’t have the vote or traditionally there were slaves, but just because we did something for a long time, does not mean it’s good.

      Luckily, foie gras bans are starting to pick up with more momentum.

    14. @katedutchie on

      CHEF: “I may just give them a look”
      ME: “I would know I fucked up, but probably not know or learn. You need to TELL me what I need to do better.”

      IT IS CALLED COMMUNICATION!!

    16. @tiggytheimpaler5483 on

      I live in california so I also jad to deal with the foigrau weirdos and it's amazing how I've never met a single one who had issue with halal butchering. It's like those people who protested bullfighting in Spain and ignored it happening throughout South and Central America. Let's not even mention the treatment of animals in SEA restraunts in Vietnam or China

    18. @AdaminaCarden on

      Just because foix gras has been done for 1000s of years doesn't mean it's not a horrific tradition… There's a lot of things that we have done for 100s of years that aren't ok

    19. @gunsandcommissions on

      I just came back from NYC. Quick overnight trip for work. No fancy restaurants, just a diner and small Italian place near the hotel. Everything I ate was delicious and fresh. Fresh pizza dough, cheeses, and Italian herbs. Fresh bagel, tomato, smoked salmon. Everything was excellent, and guys like Chef Liebrandt are a big part of that elevation.

    21. @jessechannon7297 on

      I found the Bear to be very accurate. I have also seen people get locked in walk in fridges but in every Michelin star restaurant i worked in only the Head Chef is called Chef when saying yes chef. Sometimes the Sous Chef if the Head Chef is out and they are running the service.

    28. @wahterr6281 on

      Calling Ratatouille the "Harry Potter of cooking" is so accurate. I remember being absolutely mesmerized by that movie as a 7 year old. I think it's a big reason why I love cooking today.

    30. @patricknaera on

      He took the words right out of my mouth and I too absolutely love Ratatouille!!! There is so much warmth, it's captivating, and relational to think we are all those Linguini's, wonder, and understanding. 10/10 indeed!

    38. @foxface7938 on

      I was teetering on the edge with this guy's personality in the video but his stance on the Foie Gras pushed it too far for me, he deserves to be called pretentious. Anyone willing to inflict that kind of suffering on an animal for what is essentially, "art" will get no respect from me.

      I can already see the replies, no its not the same as butchering any other animal, its willfully harming an animal throughout its lifespan in order to make a specific part of it into a dish, same goes for veal and ortolan or eating a squid/octopus while its still alive, its cruel for cruelty's sake.

    44. @user-tc4ct8hb2r on

      пришлите ему от меня чек на 100 рублей на лечение от имеющегося у него синдрома дауна – видно по лицу, жалко 😢

    47. @yoghurt731 on

      with all due respect, he seems to be an excellent chef. But, defending foie gras by saying the ancient Egyptians were doing it is f***ing stuipid. they had were also doing slavery in that time, which also doesnt make it okay….

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