- 2 months ago
Knife Edge- Chasing Michelin Stars (2025) Season 1 Episode 5- Maybe I'm an inspector
🎬 Welcome to T-ShowTV
🌏 Chinese • American • ENG • Turkish & more
📜 All with English subtitles
💖 For drama & movie lovers worldwide
🚀 New uploads, endless stories, pure emotion!
🎬 Welcome to T-ShowTV
🌏 Chinese • American • ENG • Turkish & more
📜 All with English subtitles
💖 For drama & movie lovers worldwide
🚀 New uploads, endless stories, pure emotion!
Category
🎥
Short filmTranscript
00:00You
00:12Think about the best restaurant the best meal you've ever had
00:17Food is so good
00:19That you can still remember it today
00:22But what does it take to become one of the world's greatest restaurants?
00:30I've interviewed top chefs all over the world
00:35And they all say the pinnacle for every chef the greatest award a restaurant can get is a star a
00:42Michelin star
00:44To win one you have to impress Michelin inspectors who have never let anyone in on their mysterious methods
00:52Until now working for the mission kind is a bit like working for the CIA
00:57It is definitely a VIP on table six a star could be the difference between going big
01:06I want the star or going bust I'm losing about
01:11$20,000 a month we follow chefs around the world
01:14Pushing themselves to breaking point
01:17Over the course of an entire year. They're gonna beat it out of you to get that second star
01:21From London to Los Angeles let's go faster faster. Let's go let's go the mountains of Italy to Mexico City
01:28Is it a fish plate or a shit plate?
01:31All culminating in Glitz Award Galas where lives will be transformed
01:36One Michelin star two
01:39This is everything
01:41Everything
01:55That's a pretty good view right
01:58Welcome to the UK and Ireland
02:04Now I might be biased, but I think the UK and Ireland has some of the best food in the world
02:09We pull references from everywhere. We have one of the most diverse nations and what that means
02:15The culinary scene is epic
02:18From buzzing cities
02:20To stunning countryside and coast lights
02:23We now have over 200 Michelin starred restaurants here
02:27And there are plenty more contenders desperate to join the ranks
02:31With the Michelin award ceremony just 12 weeks away
02:34First stop
02:36I've come to a pocket of West London
02:40Notting Hill
02:42That's packed with Michelin stars
02:44Dorian
02:45One Michelin star
02:47A few doors up
02:48The Ledbury
02:49Three stars
02:50Some say the best restaurant in the world
02:52It's definitely the best restaurant in the UK
02:54Core another three-star restaurant
02:56Grabbing Michelin's attention isn't easy
02:59Especially here and there's a place just around the corner
03:02Carrot tear
03:03That's been trying to win a star for six years
03:07Wow
03:09Hello
03:09Welcome
03:10How are you sir?
03:10Thank you very much
03:11I'm good
03:12Once just another English pub
03:15Now it's dishing out flavors from every corner of the world
03:18This menu tuna, riso, monkfish, pigeon
03:23If they taste as good as they look
03:25I'm in for a treat
03:27First time here?
03:28It is yeah
03:28Oh lovely
03:30Build your own tasting menu
03:32Quite often you get in the menu
03:33That's it no substitutions
03:35This one you have a couple of choices
03:37And they're separated by characteristics
03:40So curious
03:42Subtle
03:43Delicate
03:44Robust
03:44Strong
03:46To win a Michelin star
03:47You have to stand out
03:48And organizing the menu into their characteristics
03:52Something a bit different
03:55Carrot tear is owned and run by two chefs
03:58Husband and wife Diego and Emily
04:00I'm French
04:01Diego's Italian
04:02Yeah
04:03And we bring both of those beautiful food cultures together at Carrot tear
04:10We're very much into ingredients speaking for themselves
04:14Going all out on sauces and big bold flavors
04:18We always start from the taste and then we try to make it sexy
04:22These guys are no strangers to Michelin star restaurants
04:29For Emily it runs in the family
04:32Her dad michelle roux is one of britain's greatest ever chefs
04:35And her granddad and great uncle were the first in the uk to win three michelin stars
04:42Basically she's cooking royalty
04:46So i'm here with our signature dish
04:49Wow
04:51That looks beautiful
04:52Good
04:53And so this is a celeria cacio e pepe
04:55So our take on a very classic roman dish
04:58Yeah
04:58And then the final little touch is some aged balsamic vinegar
05:02Love that
05:02Thank you very much
05:03I hope you enjoy it
05:08Very cheesy
05:09That aged balsamic gives it a lot of depth
05:12Yeah i mean that's delicious
05:20Look at that
05:20Roasted cornish saddle of lamb
05:24That's great
05:26When they do that table side pouring it changes the smell
05:29You're presented with a completely different bouquet
05:32The smorgasbord of scents
05:37Complete melt in your mouth
05:39That's so good
05:43So you have a vanilla ganache
05:44Rhubarb gel
05:45And we finish off with a rhubarb syrup all around
05:48That looks like ai
05:50It's unbelievable
05:55Well that's very fresh
05:57That's incredible
06:00Emily and Diego are clearly a very talented and hard-working duo
06:04That's not in question
06:06But Emily is surrounded by michelin stars
06:09Not just here on our doorstep
06:10In our family
06:11They're everywhere
06:13And after running this restaurant for six years
06:15And not yet winning a michelin star
06:18That's got to wear on the mind
06:24We currently have five michelin stars in the family
06:28So i think the pressure is definitely on
06:31The rhub family name has been a blessing and a burden
06:34Because people have preconceptions
06:36Nepotism
06:38She's done nothing she hasn't proved herself
06:40Has she put in the hours
06:42I don't want to be judged for my name
06:44I would like to be judged solely for the food
06:48A hundred miles from london sits bristol
07:03A vibrant city that's been quietly building a seriously good food scene
07:08The restaurant i'm headed to isn't exactly central
07:11But word is
07:13It's worth the journey
07:15It's a really nice little neighbourhood spot
07:17But nothing that looks anywhere near a michelin star restaurant as yet
07:23Here we are
07:30Hello
07:31Here's what you need to know about wilson's
07:34It's no frills
07:36Tiny max 24 diners
07:39And a bit of an underdog in the race for a star
07:42This guy is the head chef and owner jan ostel
07:45He opened wilson's with a vision
07:48Farm to fork dining
07:49Hi my legends
07:51Cornish monkfish
07:53Crack on enjoy
07:54Thank you
07:57When it comes to ingredients wilson's keep it really local
08:02They've got their own market garden farm 10 minutes away
08:06And jan regularly adapts the menu with the herbs and veg his other half mary grows there
08:14Hi my man
08:16So there's a little soup to start with
08:17Yeah
08:18This is um made with the bones of the red mallet and then a little puree of our own kimchi
08:23Made with chard from the farm
08:25Thank you
08:26No worries buddy
08:29That's good
08:30Gives me nice taram slata kimchi vibes
08:33Delicious
08:36Let's go let's go let's go
08:41Wow wow wow
08:42Fallow deer for us is
08:44The most sustainable form of meat and then knobbling
08:47All of the beetroot and all of the radicchio
08:50How do you know that they're making their way through beetroot and see them
08:56Oh like with your eyes
08:57Yeah yeah yeah
08:58They come onto the farm and like steal all of our stuff so just cooked on the barbecue
09:02Steamed beetroots and a beetroot puree and then some of the radicchio leaves just lightly pickled the ones
09:08They didn't get enjoy thank you very much
09:12Oof tender blender
09:14Mmm the texture of that meat is absolutely phenomenal
09:22Hot gold coming in
09:23All right my bro look at that
09:30This is like the one thing that doesn't change on the menu
09:33It's basically just a sorbet of all the herbs that we've got on the farm
09:38On top a big fat italian meringue which we just burn with charcoal
09:42Lovely thank you
09:43Wow
09:51I've never had anything like that
09:54I'm tasting the dill tarragon mint it has this almighty herbaceous
10:00Barmyard blend and then this sweetness from the italian meringue that's absolutely gorgeous
10:06I love Jan's cooking I really do but i'm one of five people in the dining room
10:14I think that's all they've got in for lunch and you cannot be making money on that
10:18They must be operating at a loss right now
10:21A michelin star could really help put this place on the map and boost business
10:27There are some restaurants that are built to get a michelin star this is not one of them
10:32This place is held together with like gaffer tape and glue and a lot of the plates are chipped and we try to like repair them
10:41Oh
10:44I just get electrocuted
10:46Yeah, we probably need to deal with that
10:50I really admire jan and mary's homegrown zero waste approach but the brutal truth is
10:57Wilson's could go bust
10:59Booking crap and then there's lunch and dinner lunch and then crap
11:06And it's just shitty
11:10We'll get busy though
11:12It's how busy we get if we get a star
11:20If we got the star our bottom line would improve vastly we'd be making money the moment we're like scraping along
11:28It'd be nice to be able to like
11:31Not be chasing our tails not be frightened about how you pay everybody
11:34To think
11:49While jan and emily are grafting for their first star
11:52On the southeast coast of ireland chef tony parkin won't settle for anything less than two
11:58four laps with this right and two tuna that's a VIP yeah quick I've been cooking for nearly 25
12:10years now I mean one star it's great but I want to be known as a two-star chef and then once I
12:16reach that I'm happy now after working in some of the best kitchens in the world Tony won a star
12:23in his own right in England six years ago but the second has been hardest to come by I've known
12:30Tony for seven years now I respect him massively he's a great chef amazing palate he's taught me a
12:38hell of a lot be a privilege to help him to actually get the second star where I won the
12:43first star to achieve something he worked so hard life to but I put the pressure on myself because
12:49I want to be known as one of the best he moved over 300 miles to this boutique hotel restaurant
12:57house in the tiny village of Ardmore the location is an absolute stunner I looked here and I was like
13:03yeah do you know what I can get two stars here if I've got fresh seafood that's literally caught five
13:09minutes away I just need to make that fruit shine because that's why most people come here it's a
13:14destination restaurant great ingredients check great cooking check but there's a catch kitchen's
13:25going for two stars are usually jam-packed with people who worked at a Michelin star level over the
13:31last five years there's been a huge staffing crisis in the industry there are now well over a hundred
13:37thousand vacancies and no place to be hit harder by that than the south coast of Ireland Tony managed
13:50to convince his loyal right-hand man Jim to come with him from England but most of the team like 22
13:56year-old Sean have barely worked in a professional kitchen I've been here for about five months now Tony
14:03as a mentor to be able to teach me everything that he knows it's mind-blowing I'm 18 it's my first job
14:11and there's a lot of pressure getting everything exactly price there's no doubt that trying to win
14:18two stars with rookie chefs is a tall order I've got a novice team but I think these guys are a little
14:27moldable next one go a little bit thinner okay probably most people look at me and go you're
14:37completely mad but I definitely think it is achieved Tony needs to get his young team up to two star level
14:47quickly Dylan and Sean I'm here come here though for tonight's service Dylan and Sean have a vital job
14:56of plating Tony's twist on haddock chowder the invention of the devil yeah this thing can either
15:03be the best thing in the world or it will ruin your lives it's like a clutch of a car yeah it's like a
15:09little biting point and you want to hit that point every time for the average Joe they'll look in and be
15:16like that's nice I'll see the difference between if it's perfect time if it's not and that's the
15:22difference yeah 22 of them tonight make sure they're perfect yeah yeah thank you chef chefs
15:29believe restaurants going for two stars will have more inspections so welcome to the house restaurant
15:34so Tony's on high alert every single service check on VIP two melon two bread make sure there's more
15:44granita than almonds please the kitchen will be sending out 230 dishes tonight and each one has to be
15:52flawless Tony is a perfectionist quite military like keep that plate straight that one there take that
16:00back that's lean to the fucking side if they make a mistake it's fine you boys need to watch your
16:05fingerprints on the side of these plates if I keep making a mistake that's when he starts to get wound up
16:10table one they said it's very cold cold yeah she wants every heat animation set her fresh I'll just
16:21get fresh yeah fuck is that cold a dish being set back cold shouldn't happen at any level Tony's
16:31worried that his young brigade aren't working quickly enough John do you know I always say you need to go
16:37because you're going to start driving the service you need to hurry up yes chef that's not the same
16:49though you remember I said you before you get in the middle so that's going up the top there that
16:55one's not even covered that's not covered that's not covered that's not covered that's not covered
16:57but that's got shit around the sides yes chef it's absolute garbage and absolute fucking garbage
17:06just get get everything out there bring it over I'll do it myself yes chef if an inspector is in they
17:16can't afford any more slip-ups so Tony takes over and plates every dish himself one pineapple
17:24wait please I'm petty fourth to table two way I know I can be a better taskmaster at times but food at
17:33this level has to be perfection so I don't want to fight I refuse to fight I'm pushing for two
17:40Michelin stars and they have to push with me but it just seems to be taking a long time to get onto the
17:45standard I've got to try and approach this differently
17:51dear dear let's go from there yes after six years without a star Emily and Diego have taken a couple
18:13of days off to visit her parents in Southeast France and to tap into a pretty serious resource
18:19a man who sure knows his way around a Michelin star her dad Michelle I've got the grandpa seat
18:25yeah grandpa seat before you know it he'll be a character helping you out what age was Emily when
18:32she came to the restaurant seven yes on a Saturday peeling spots and tomatoes
18:38tomatoes yeah Julian isn't as productive yet it's incredible that you to manage to run a restaurant with two kids I mean
18:51well we still haven't found a magic work-life balance I would have done it the other way
18:57there you go it's a big talk come on we're on holiday detail it's details we're on holiday detail
19:03Michelin would see that you see they're not here yeah maybe I'm an inspector how you guys feeling about
19:11the Michelin this year I don't know I mean no I'm biased anyway but I think you guys should have got it
19:20years ago do you have insight that you see that we can't especially for one star it's all in the plate
19:28every plate of food that leaves your kitchen has to be perfect we try our best for sure use that
19:37pressure as a positive it made you think about changing the menu find an inspiration for something
19:43fresh and delicious it will come taking her dad's advice on board Emily and Diego returned to
19:56Notting Hill and set about reimagining the opening dish on their menu so how do you envisage it then
20:02the main part I think with the tuna loin tuna loin smoke condiments our tasting menu has to be
20:10bulletproof from the get-go and we definitely want to wow an inspector from the first dish he's
20:15something fresher there is also some lovely radish now maybe roll on the top right should we give it
20:21a try let's go identity Michelin are very keen on so we want addition for a piece of us Diego and I
20:31both worked in Japan we really love textures and flavors that the Japanese dishes tend to bring
20:38what do you think could have a bit more of a of a kick let's try with this look that's what pickles
20:47that's definitely a good call yeah this is made with radish gotta be extremely beautiful you know when
20:58we put a plate in front of you that is the first thing you see love that and then when you bite in and
21:06get that first taste needs to be equally as impressive and wow there should be more than meets the eye
21:13it's amazing it's got energy it's got stupidity it's definitely going on the menu good
21:36back in Bristol Jesus Mary how many of you can carry that's why I got you to do Mary and Jan are pinning
21:49all their hopes on securing a Michelin star to save Wilson's their dream farm-to-fork restaurant it is
21:56really stressful but I like what we're doing what are you planting for beans four or five months off so
22:04we're writing a menu now for five months time maybe never gonna be in business in five months but we're
22:10still planting seeds for it all right my lovely people should we have a little briefing about today
22:19yeah of course okay guys we've got 17 covers for lunch just remember why we're here remember what
22:25we do remember to just every table is the same we're only as good as the last thing we send and
22:32you're all fantastic let's go let's smash it type your shirt in put your trousers up it's the trick to a
22:40good service having nice high trousers German trustee hello guys how are we doing I think on
22:48table nine no recognizer which is a writer from the Times great general manager Phil has clocked an
22:58influential food critic from one of the country's biggest newspapers who's dropped in unannounced for
23:05lunch yeah that's definitely when a food critic comes in there's a level of like oh my god a good
23:13review from Sharla Ivers of the Sunday Times it could be a vital shot in the arm for Wilson's and there's
23:19no better test of their readiness for Mishla let's just focus on the service that's what was there any
23:27allergies or dietary concerns for anyone today no problem oh what's wrong buddy finding it stressful
23:36it's just high pressure isn't it we have a mollusk allergy on table nine no mollusks in the kitchen
23:43cool all right let's go three of the finest fish soups you've ever made yeah first out of the blocks one
23:51of the few returning dishes on the menu Jan's specialty red mullet soup remember to smile
23:58when you start cooking this when I first opened there's like a Mediterranean fish soup yeah I love
24:06this one well how was the soup loved it like really really really or like hmm yeah they loved it you got it yes
24:23so bread and butter serving so homemade sourdough bread a lovely little dip with our herb oil using
24:31all the leftover stems of our herbs from our farm enjoy she even enjoy yeah she's she's enjoyed it
24:41she's quite she's quite quiet she's a lady a few words yeah zero zero expression like she doesn't seem
24:47to be enjoying it all right let's just get this monkfish perfect absolutely on point Jem you should
25:00be so proud we said we got this we got this we got this come on this is monkfish put on the barbecue
25:09and then we rest it in a garlic oil which we just keep warm above the barbecue absolutely I will make
25:23something else no worries nice slight change of plans guys with food critic Charlotte left waiting Jan has
25:34to quickly come up with a replacement dish give me that truffle out and get one portion of celeriac on
25:40shit this is where the good stuff happens right with such a small selection of ingredients you have
25:53to be willing to break a few rules you have to be willing to try things that probably shouldn't work and
25:59maybe won't work but you've got to take risks oh yeah so I've got some truffle so salt base lyric truffle and
26:10then the onion and the fig right it's all right hey all right all nine mate enjoying it or oh she likes it
26:24okay does she like it or not I see I don't think she liked it thank you what's you reckon hmm I just finished it
26:50yeah yeah she likes it yeah yeah she did like it it was really nice nice or like yeah nice
26:59I want to be a nice restaurant
27:02she didn't say nice but she was like did she say nice or not hmm did she say nice she said it was lovely
27:09lovely she used nice or lovely it's lovely you said did she say it was nice you used nice did you use nice
27:16do you know what my head is so far up my ass I don't even know what I'm coming about it
27:21there's always that feeling of did we do a good enough job what was it a bit whack
27:26around me that's well just boss this out at house in Ireland Tony's working flat out trying to win two
27:45stars with his novice chefs my fucking legs killing me he often works seven days a week to make sure the
27:54kitchen's ready for each service I already cook more than your average probably executive chef I've
28:00got paperwork to do I've got meetings to have like and it's kind of hard to juggle it all genuinely
28:05thought at the age of 40 might not be doing as much might have a bit of a better work-life balance
28:12but it seems to be going the absolute polar opposite way at the moment and when you're stretched too thin
28:17in in fast-paced kitchens boy mother fuck up things can start to unravel you just literally
28:24I've got a whole kind of fossil all over my talking hand I'm not enough for today I tell you
28:35coming here to chase a second star has seen Tony and his wife Laura give up their whole life in England
28:41this way can you believe we've been here two years already the weird thing is I remember when I came
28:48over here so I didn't want to work as hard as I did before I probably worked harder yeah you have to
28:52remember the main reason we came here and sacrifice what we have sacrificed is to pursue getting a second
29:00star I've got guys I've been close friends with for years and you still start seeing them get two stars
29:06three stars that's what I want yeah just means logs I feel like I've sacrificed a lot do you mean
29:14it's just like when things aren't going right it does mentally take its toll I've got a nine-year-old
29:24daughter we'll go for like months without seeing her but really miss her Tony's daughter lives back in
29:32England with his former partner before I came over I'd see every other weekend but getting back to see
29:39her on a regular basis is days travel and a flight I work Saturday half terms it's busier for me here
29:46at the hotel so it's really hard to get over and see her for a decent amount of time she doesn't care
29:55about two Michelin stars or one Michelin star or three Michelin stars what she wants is her dad to come
29:59see her that's probably why I end up getting so pissed off because I think deep down there's guilt
30:09there work as a chef is notoriously tough on their feet 18 hours a day six days a week working weekends
30:25holidays it is relentless someone to resort to be a cold lamb every shift has to be just as good as
30:37the last one and it's not just when diners are in it's planning prep sourcing ingredients looking
30:43after the team there's barely any time for personal life there are days where you think how am I going
30:50to get through it you're always thinking am I giving enough to my children but could I be giving more
30:54to the restaurant it's incredibly difficult to find the balance everybody deals with it differently but
31:02it's no secret that this industry can take a heavy toll and no one knows just how close to breaking point
31:10and it can push you better than head chef Jan at Wilson's I had quite a troubled relationship with
31:18drugs and alcohol for a lot of my career I was a bit of a tear away I was on the journey that was really
31:25destructive coming to work with an hour's sleep or no sleep at all and do that for four or five days in a
31:33row I mean you can imagine I was exactly the most level-headed and calm person to talk to you Wilson's
31:44has been here for nine years I've been sober for six I started this thing called kintsuki which is
31:51Japanese art form that celebrates objects cracks and imperfections it's the journey an object has through
31:59life this really humble plate being smashed put back together smashed and put back together I've such
32:07empathy with I really love it here at home with my partner and my children and here and we're two safe
32:16places where I really can just be me below how much longer realistically can Wilson's go on
32:29with just five weeks to go into the Michelin Awards ceremony character that they might finally have the
32:37chance they've been waiting six long years for a certain reservation has caught the attention of Diego
32:45and head chef Gaetano 20 covers tonight between 7 8 o'clock this one the solo dine yeah we have a
32:54a solo diner coming in at 7 30 there is a suspicion that it could be potential inspection Emily's parents
33:07are babysitting so that both she and Diego can be on shift for what may be the most important service
33:14they've ever delivered it is nerve-wracking and you know there is that little added pressure that if the
33:21initial are here then it gives us another opportunity to shine and show what we have to offer also we
33:28wanted to show up the new channel dish Emily doesn't show too much when she stresses but I think she stress
33:38this as well enough to get this stuff how's your day so far sir the diner they think is from Michelin has arrived yes
33:54the team's suspicions about the solo diner have just deepened focus now really focus many chefs
34:20believe that a Michelin inspector is more likely to order a tasting menu as it gives a better overview
34:26of a restaurant's work this could be our moment we need to focus on what we do and what we always
34:33have done and hope for the rest Emily and Diego's latest creation could be about to face the ultimate
34:41test so we will start with our Balfigo bluefin tuna with fresh and marinated black radish with homemade
34:49the mandarin ponzu and a parsley oil you can enjoy while keeping undercover Michelin inspectors always
34:58have tricks for digging deeper all of us have some level of kitchen experience sommelier experience for a
35:06number of years we understand food we understand restaurants we understand dining we may well ask
35:13questions that many people wouldn't ask sometimes I done down my knowledge to see whether they come up
35:21with some good answers my tactic is to order the dishes that show the chef skills to that best ability
35:29so the tasting menu is a good judge of a restaurant we want to test the chef
35:35so what do you think
35:45is he giving that life I don't know I don't know he's on his phone I don't know he's definitely asking
35:56a lot of questions quite peculiar about ingredients how we prepare cooking temperature so that's it
36:05that's it Emily can't hold back from finding out for herself how the food is being received
36:13good evening sir how are you how's everything been going this evening
36:20very good have you um I know you took the tasting menu so have you flowed through there
36:27yeah it goes very well together the tuna was my favorite oh that's good that's good to know lovely
36:35to meet you and I hope you enjoy the rest of the meal thanks happy yeah he seems very happy no
36:43negative Thomas he was really enjoying the tuna very positive but he knows
36:53you guys in Ireland time is running out to impress Michelin to make all the hard work worth it
37:06and when a second star a house Tony needs one last push from his young recruits Jim get the boys
37:13together yeah put new dish on tonight he's developing a new elegant starter right these are hardies oysters
37:24these are 14 years old so we're gonna do with this to carve into three when you cut it these have
37:31all got to be equal yeah so it's pretty simple all right what we'll do with that now pop it in the
37:39shell but yeah just slices on that we'll be serving it with some pickled watermelon and then a usually
37:47frothy hot sauce right really expensive you can't afford to be fucking this up tonight it's a full
38:00house again tonight and there's always a chance a Michelin inspector could be one of the diners
38:05these have all got to be equal you look at what I did yeah they're all nicely slicing off one massive
38:18bit one medium bit one for shipment left in an angle watch yeah one two three all mouth-sized pieces yeah
38:27again you're doing it again it needs to be e-corks
38:33John wake up we've got fucking dick loads of watermelon on the second one in yeah yeah this one here yeah
38:48compared to these three look at the difference one two three four you need to hurry up
38:54just finish one and then do the next one quick no you're doing it again honestly Sean we're doing
39:06the fucking head in it's the last time I'm fucking showing this I mean
39:10right have a look please what is wrong with that not the same chef do you not fucking listen to
39:29what I'm saying it's a fucking waste of time absolute fucking waste of time you go away
39:36get on my side yes have a little think if you want to be here next week
39:40I want him to do well he's a good kid he makes some absolutely howling errors
39:57I can't mentally and physically do everything
40:03do you know why I chucked you out yes why I wasn't focused that I wasn't keeping the consistency
40:11well you can do it no yes so pick yourself up and let's get back on it yeah chef
40:17these poor kids they haven't got the same ability as me because they're still learning
40:24but I'm expecting them to do it the right way day in day out and yeah that's a lot of pressure but
40:30nothing can go out of that restaurant that's not right I can't have it I've sacrificed too much
40:36weddings christenings seeing my family everything it's all about work work work and then the worst
40:43part about it is leaving my daughter Daisy behind I've barely seen her I've been I think I go home
40:50every two months three months next time we find out who wins stars at the Michelin ceremony one Michelin star
41:15four this is terrifying and we move on to Mexico Wow where the inspectors are judging for the very first
41:24time do not put up yet away same mistakes over and over again as two friends try to adjust to life
41:33in the Michelin pressure cooker
41:35all right
41:43so
41:44so
41:45so
41:47so
41:49so
41:51so
Be the first to comment