These short documentaries on chefs has to be, hands down, one of the best series on RU-vid. Eater does a fantastic job showcasing so many talented and interesting chefs. Thanks, Eater.
His reverenace for the small business who afford us the opportunity to share in their families traditions and recipes is everything. He gets it. I respect that he acknowledges how foods can become trendy and the heart and soul of where these meals came from get forgotten. Respect Chef!
Much respect to Chef Edward Lee's passion and knowledge and the editors,production team and everyone behind the scenes for showcasing the culinary arts in this video 👏
that was cute around 5:29 when she just said sure with such sincerity. she cooks for the love and knows how much he loves her food not for profit but to keep on tradition
My wife and I went to 610 Magnolia a couple years ago and it was worth every cent. It was without a doubt one of the best dining experiences we've ever had. Everything about our evening at 610 Magnolia left us craving another visit.
Wow. As a dad who also cooks (a tiny bit by comparison!) this hit me right in the feels. I love seeing his humility and passion, and even more love the way he cares for his family.
Love Ed Lee. I live in Louisville, and Ed is very accessible and does great work with up and coming chefs. Proud to have him and his food at my fingertips
except louisville isn't a small town. By comparison to New York, sure. But compared to other places in Kentucky...definitely not small. So glad he made it in Louisville though
These series that delve into the lives, efforts, and minds of chefs are an absolute blast to watch. I feel that the average person is unaware of the passion that goes into what they bring to table. Thanks for showing us.
This was beautiful. In a world gone mad, maybe the solution is hard work, family, friends, good food and going back to the old methods to rebuild a fractured community.
hey everyone, take a little time and read about Chef Edward's Lee Initiative program. he's really done some amazing work, especially with helping small businesses and farmers stay afloat during the pandemic.
Love this video. Towards the end, is bringing up happy memories of me cooking with my 4 year old granddaughter, who goes all in and insists that I bring the “tiny ladder” (aka stepladder) into the kitchen so she can do big girl work alongside me. Didn’t realize until recently that little rituals like cooking together can build and nurture relationships, and potential future memories, in such an indelible way.
this touched me so much. from his respect to the origins of his favorite foods, paying homage and spreading that same love to his family and in his food. simple yet profound
There are few things in this world that are more precious than seeing a passionate father bond with his daughter. And to bring her the love of food and cooking is lovely. Love this story.
i love this channel...i would love a series where they go into the restaurant and break down food cost,does it make sense to add to menu etc..I love the series they have with the restaurateurs ..wish it could go more in depth
As someone said behind every successful man there's a wife who made it happen and I can tell she was a huge support/force for Chef Lee. Also his own attitude towards local food and tradition is amazing. Bless this man and his family..... now I gotta somehow make my way to that chicken joint in Louisville :D
Wow chief Lee what a wonderful story. And as you know wives are our backbone to success. The first couple of years of opening my practice it was my wife who kept me strong. And your story about food and without these people and there Heritage so many foods would never be here.
For years now I've wanted to travel to the states to eat at one of his restaurants. Hopefully this will be the year! So much respect for what Chef Edward does 🙏
I love a true chefs face when they look at how someone eats their food. No matter what their guest says they can tell wether or not their guest has actually fully grasped the complexity and love the chef has put into the dish. Guy who ate the oysters. Did not get it btw.
Complete pleasure watching this video and seeing how Chef Edward Lee's search for fulfillment lead to a discovery of soul food and family. Had he not made the decision to leave NYC, he wouldn't have found where he belonged.
@@mateol5610 Yes, it is. Southern food as we know it today came to us from an entirely African American tradition. A large number of traditionally southern ingredients are indigenous to Africa. Yams and sweet potatoes? Africa. Okra? Africa. Black eyed peas? Africa? Rice? You guessed it. Africa. Pork hocks were a throwaway piece of the animal given to slaves. They'd smoke them and then add them to their rice and beans or greens both as a way to impart extra flavor and as a way to soften the meat and make it easier to eat. Barbeque is a traditionally west African method of cookery. The first American baked Mac and cheese was made by a house slave in Monticello. Don't come in here acting like you know what you're talking about when you so clearly do not.
@@ThunderTaco206 I agree with almost everything you said, but BBQ doesn't belong to anyone, BBQ is as old as cooking with fire is, that's a human thing, not a certain race's.
Its a heritage that needs to be preserved, lose that you lose identity, personality and the love that goes into the food. I salute you for knowing that and doing your bit to preserve it!
After watching this video, I got more advice from a man I never met then anyone I've ever come across. I hope one day our roads come across and we can sit down have some borbon or rum. I respect this man 100%
The greens... o those greens with at awesome meat.... but those greens look awesome. I lobe how grounded you two are (Chef Lee and wife). I think this might be one of the best things on cooking I've ever seen in my life.
Out of the 7 Million Things Facebook tried to force on me over the years. This was the ONE Thing that actually made absolute Sense and I am thankful I got to find you guyses Stuff ! Awesome short Docs ! Thanks a bunch
A wonderful story about food and family. And his restaurant Succotash in National Harbor (MD) is one of my favorites. The cornbread is the best I’ve had!
I love this story, this restaurant is definitely one enjoy. To me, Maker's Mark is a 10/10 whiskey at its price point. It has a perfect balance of all the qualities you want out of bourbon and is so versatile, I like that he talked about what bourbon means to his vision.