@@sdb8903 haha yea, I was gonna say. You're still opening the wine. That said, definitely better than not being able to use it at all. It extends your flexibility, and for less than $200? That seems reasonable for a restaurant doing volume, but with some level of customization.
@@sdb8903 - Meh, I use a simple suction stopper for $15. Works just as well in most cases. If you're dealing with $200+ bottles of wine, maybe you want to use his toy, but keeping the oxygen away from the opened wine is the important part.
$149.99 is not that expensive. I mean compared to the stove its not. A movie at a theater for a family of 5 is about $100. Tickets, Popcorn, candy, and drinks.
@@Di3ago no doubt it was pocket change for the chef but considering his kitchen was green I expected him to have a Rolex "hulk" since the face and dial on it are also green.
the guy is clearly passionate, but you know what. it is a sign of the times that I didn't register the fact he was wearing abfave mask until he got to the spice wizard
I had no idea chefs also appreciate top class engineering. Chef Boulud's various toys are engineering masterpieces ! Bravo Chef Boulud not forgetting your world class, bespoke cooking (forgive my enthusiasm)!
Oh man, all worthy chefs appreciate the equipment they are provided. It is a blessing to have high end equipment especially in a large capacity situation. Normal people can not understand the passion chefs have for these pieces. Most people talk shit on the cost because they don't realize how much the equipment has an effect on our jobs. Having a good piece or equipment makes our jobs easier/gives us the ability to make complicated dishes and any respectable kitchen keeps their equipment clean no matter what!
@@borntobefree7916 i guess I wouldn't know. I used to work in a kitchen though and we had muscle and endurance from all the running around and lifting things
I mean, when you specialize in something and love what you do, you have to meet a person that gonna say to you “get everything you need, money is not a concern”
Chef Daniel Boulad has all the fancy stoves and equipment in his restaurants and cafes around the world 🌎 in Dubai Toronto Canada 🇨🇦 Singapore 🇸🇬 and NYC Wow
He’s standing with shoes on the inside of the oven door - even if heat will kill the germs or they clean it, it’s pretty gross. I wonder what other things he does with the equipment in his kitchen
This video starts exactly like every Snap On salesman justifying a $35k tool chest mainly due to the fact that you can stand on the extended drawers. I guess in cooking, just like auto mechanics, the pros have to do things we plebs simply cant understand 😜
Honestly, the amount of steel, and fabrication, and rigging and transport required to get that oven in...seems reasonable. Fully custom made to fit, custom color....about right. $150 for a wine tool isn’t bad
Vulcan makes a heavy duty V series one, the engineers said you can stand on the door....so I did, and now I need a kitchen big enough for it. Stove door are only as good as the gasket tho, good door with a poor gasket you get poor results and vice verse, these two together will give perfectly baked, roasted, broiled food.
It would have to be a combination of the two. State of the art equipment with a lackluster chef behind it would produce lackluster food. But likewise a great chef with crappy equipment will not be able to produce food at a level he knows he's capable of with better equipment.
Just gotta say, in sixty years the very finest smoked salmon I have ever tasted (among dozens of brands, year after year) has been Daniel Boulud's name brand. Bravo, maestro!
I’d work for you for free, with regular meals. The best cooking and process in the world. Anthony Bourdain had many many good things to say about you. To taste, to feel, to experience, what your hero experiences....becomes a lifestyle. I’m Vietnamese/French culinary! I love it!
He stood on the door and it moved a little bit then he said "standing on it and it not move is the test" then you steps off and it moves back. So in other words it failed your test. Ill buy it for $1with free shipping thanks.
Wine comes from GEORGIA (not state the country) not from French so. If u really love wine u should read about that and visit Georgia for SURE! ( no hate just reality)
Boulud is full of crap. He had money to burn and he spent it. He never said who made that island, it's not a stove it's a kitchen island with a bunch of stuff built in, but I know Viking and Wolf will both do custom work of that sort and I'm sure others will as well. But $270k for an island that size and peculiar shape doesn't seem unusually high particularly since it is enameled rather than just bare stainless. I worked in restaurants that had duck presses but have never actually made the dish. One day I'm going to find some place that actually makes it and go and try it. This is a dish that requires a single piece of equipment and a truly stupid amount of manual labor so it better be just amazing. That wine preservation thing is something anyone who likes great wine and doesn't want to drink an entire bottle every time they open one should have. I have probably a dozen partial bottles right now due to it. Those 4 knives likely cost more than most people's cars. That single sashimi knife is around $5k.
Man what a beautiful setup. But the duck press doesn't extract blood though. It's just myoglobin. If it were blood your dish would taste only like a bag of rusty nickels, or just liver. The machinery and polish are absolutely gorgeous, holy shit.
Why do I get the feeling like 70% of this is opulence for it's own sake and 95% of everything here could be achieved for 10% of the price and you'd never know the difference, minus maybe the oven.
