We go inside a luxury foodie cruise ship in Miami for an eye-opening tour, then savor some delicious Italian fusion cuisine at the famed Il Tesoro Ristorante on Sanibel Island.
i dont think the chef is arrogant ,i think he's nervous..his job is cooking ,not talking to a camera.. and im sure a chef;s job is really a pressure cooker.. I wouldnt do it. Good on those who do though
I worked under Chef Laurent in 2002-2003 for Celebrity Cruises, he is one hell of a Chef, a friend and a great mentor!! It was a great period in my career, Chef Laurent played a great part in that. To do the job he is in currently, not many people can handle that, great product!!
I thought that he came across as a really lovely respectful gentleman. Not even a slight bit of arrogance at all. I agree with you Sarah that he may of been nervous and possibly slightly apprehensive at the beginning.
Taste and eat is not same has chef we need to taste everything before serve to customers, make sure the food delivery to. Customers is taste good so everything is need to taste even if the food we don't like to eat also we still need to taste, im working has bartender in fine dining.. 2 years ago, I don't like to drink alcohol, but when customer order cocktail I still need to make it and taste it because its my job make sure the drink I serve is perfect. Even i dont like to drink alcohol has my job I need to taste before serve
woow Chef Laurent Trais,,My mentor.. Than chef who made me where i am now. Great to see him after so long.. may be i saw this video after long.. thanks chef for what i am now...
The organisation , the design. the quality of the food the Mise en place attitude of the Executive Chef just amazing. My biggest disappointment in life has been that i started from school at fifteen years old as a commie Chef in London, then a slip up with my then girlfriend who became my wife at 20 years old.(married now 50 years). The culmination was that i had to get a better paid job (i have ended up with three wonderful children, three super G/children and several millions in worth of property and business intrests). so no problems only as i still cook i would have chosen to continue as a cook, or Chef working in a kitchen is a very hard profession but so rewarding.
I hate that thought process of it's in French or Italian etc. etc... so it's arrogant because someone doesn't know it. If you've worked in a restaurant whether back of the house or front of the house you have probably heard the term mise en place. I read some blog about some guy who has (CMF) Chronic Menu Fatigue and was crying about how haricot vert was written on the menu and then it turned out to be green beans. Like I'm sorry you didn't know what that was but for a lot of other people it's very normal or actually gives them more reference.
Laggy2000 Oh, I didn't mean that French is fancy. I meant that it's fancy that I know a term that is known mostly by insiders of a certain profession. I personally think Spanish a much more romantic and lovely sounding language than French or Italian. :-D Scottish English is amazing too.
