It took the chef a year to research the new dish#shorts #shortvideo #foryou #drama

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00:00Colors are wild. Gets me thinking.

00:01It takes 12 people to prep that. I plated that every night.

00:04Hold on, 17, Chefs.

00:06There's four sets of plum in there.

00:07What do you mean?

00:08There's plum wine.

00:09Plum wine?

00:10You take a shit ton of bottles of it and you just boil the fuck out of it.

00:12You know, it takes hours.

00:14Two shifts, two different people just watching that shit.

00:17Yes, Chef.

00:17And salt, sugar.

00:19Somebody's got to be stirring that forever so the sugar doesn't burn.

00:22And then your compressed plums, which are these perfect, fresh plums

00:26cut into perfect four centimeter squares that you cover with the reduced plum wine you made.

00:30You vacuum seal it.

00:31And then you take your consummate and you make your gelée.

00:3336, don't...

00:34Which, uh, at this place, the chef wanted the gelée to be like the consistency of Haribo gummy bears,

00:39which we could never do.

00:41Thick and, like, chewy?

00:42One day, a sous-chef, he just hit it.

00:45You know, he spent every minute of, like, a year trying to figure it out.

00:47So how do you do it?

00:48Well...

00:48Feel fat.

00:49What?

00:49Feel fat congeals when it's cold.

00:52Yeah.

00:53No, that's...

00:54That's right.

00:55So fire.

00:56Fuck, man, mission accomplished.