- 4 hours ago
Chef and restaurateur Camari Mick breaks down dessert scenes from movies and TV based on realism.
Mick discusses the accuracy of fine-dining dessert ingredients in FX's "The Bear," the baking techniques in "Chef" (2014), and the pitfalls of processed foods from "Willy Wonka and the Chocolate Factory." She also gives recipe suggestions for the cookies from "Friends," dishes on the current and past culinary trends from "Bridesmaids," and breaks down the emulsions from "The Menu." She analyzes the accuracy of bread from "Kiki's Delivery Service," marmalade from "Paddington 2," and beignets from "The Princess and the Frog."
Mick has been cooking for over 12 years, having worked at several fine dining restaurants in New York City. She most recently worked as the executive pastry chef at the Michelin-starred Musket Room. She is chef and owner of the forthcoming L’Atelier Ebene.
You can follow Carmari here:
https://www.instagram.com/camari_mick/
Mick discusses the accuracy of fine-dining dessert ingredients in FX's "The Bear," the baking techniques in "Chef" (2014), and the pitfalls of processed foods from "Willy Wonka and the Chocolate Factory." She also gives recipe suggestions for the cookies from "Friends," dishes on the current and past culinary trends from "Bridesmaids," and breaks down the emulsions from "The Menu." She analyzes the accuracy of bread from "Kiki's Delivery Service," marmalade from "Paddington 2," and beignets from "The Princess and the Frog."
Mick has been cooking for over 12 years, having worked at several fine dining restaurants in New York City. She most recently worked as the executive pastry chef at the Michelin-starred Musket Room. She is chef and owner of the forthcoming L’Atelier Ebene.
You can follow Carmari here:
https://www.instagram.com/camari_mick/
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FunTranscript
00:00This is a Cornell.
00:04You try it.
00:05For pastry, when we want to feel fancy, we do a Cornell.
00:09I would never let a student practice with ice cream.
00:13Hi, my name is Kamaria Mick, and I am a Michelin-rated pastry chef.
00:18Over the last decade or so, I have been honing my skills
00:21in fine dining restaurants as an executive pastry chef.
00:24Today, we will be looking at dessert scenes in TV and movies
00:28and judging how real they are.
00:36Morning, everyone.
00:38Wow, look who's up. Did you sleep well?
00:40Gorgeous.
00:41You hear her say, oh, look who's finally up,
00:43because they have been up since, like, 4 a.m., baking.
00:47Just the two of them.
00:49You see how much, like, they've gotten done.
00:51Like, they're actually towards the end of their shift.
00:54And then the baker having, like, little tricks.
01:00We all have little flips and little tricks.
01:02You see those arms that he had?
01:04Yeah, look at those arms! Look at that chest!
01:06The rope he hit in the gym!
01:08He's very strong because he's lifting up 50-pound flowers of bag.
01:12Like, we're two trays of bread.
01:14Listen, we got some sleeper builds, okay? Like, we're strong.
01:22You have to have body. You know, some people got a little sleeper build.
01:26He's drawn perfectly.
01:28You did such a big job to build a fire.
01:34Yeah, I've cooked with wood ovens a few times.
01:37They're tricky.
01:38You know, you have to kind of, like, build the fire, maintain the fire,
01:42and then use the oven.
01:44And a lot of times, wood fire ovens never actually cool down,
01:48so just maintaining the temp is, you need that know-how.
01:52When you cook with a wood fire oven, you obviously get that smokiness.
01:56You get that nice, dark, rustic color.
01:59So flavor-wise, you can definitely tell when something's been wood-fired.
02:03Is the pie picked? Is it ready?
02:05It seems fine.
02:09Never made a fish pie before, but it looks absolutely delightful.
02:13It did look a little dark on the edges, but c'est la vie.
02:16Maybe that's exactly how she wanted it, a little bit more bien-qui.
02:20That's fine.
02:21I would rate it a 9.
02:23I would rate it a 9.
02:24Like, it's pretty spot on.
02:26I love it.
02:27I'm gonna go home and watch this.
02:35That is disgusting.
02:37Cuz, like, okay, they're not gonna roll through all of that icing one day, right?
02:41So that icing's sitting in buckets for weeks.
02:43I understand it's, like, sugar and, like, maybe shortening and butter, so it's not, like, real, but that is gross.
02:50And also, like, why are your spatulas just sitting in there?
02:54I don't even know.
02:55I'm just at a loss for words for this.
03:00A lot of chefs do sketch stuff out, but when you go to make something, especially like a donut, they're donuts!
03:07They're gonna look how they're gonna look.
03:09I did it.
03:10I figured out what I was doing wrong.
03:12You know, I was trying to make a cake donut when it should have been yeast all along.
03:15This is totally real, ish.
03:17First off, cake donuts aren't that great.
03:19Feel free to at me.
03:20So you should never be making a cake donut.
03:23You should always be making a yeasted donut, duh.
03:25And the fact that he didn't know the difference between that, I just, I never loved his portrayal as a pastry chef.
03:31For real, for real.
03:32He made us seem like we're out of touch.
03:35Why are you with me?
03:36Why are you with me, huh?
03:38Get the back to work!
03:40Oh my god.
03:42Okay.
03:43I understand Carmi's frustration because the rest of the kitchen's in the and he's talking about a donut.
03:49But you should never talk to your cooks like that, obviously.
03:52I've been yelled at like that.
03:53I've been like berated in front of people.
03:56There's definitely a change in the times now.
03:59Like, you don't yell at your cooks.
04:01The most anxiety-inducing episode.
04:03And the reason why I stopped watching the show.
04:06No offense.
04:07I would say like an eight.
04:08I'm Luca.
04:09Pastry.
04:10Start at 5am.
04:11Your section's at the end of the bench.
04:13They're the only two there.
04:14Which is like a little mind-boggling because even if they're only in the pastry department,
04:19that's a huge pastry department for only two people.
04:22I've never had that much space.
04:24Ever.
04:25225 grams, chef?
04:27Correct.
04:28Look at the amount of dough that they have to cut.
04:31They should be working faster.
04:32You gotta move because honestly, that's not the only dough that they're probably making.
04:37They have other stuff to do.
04:38And that's a lot of flour.
04:40Like, I don't know what type of dough it is, but it definitely looks like they're touching
04:45it too much.
04:46And that will deflate the dough and it'll just ruin it.
04:49So you see how like wrinkly that is?
04:51You're degassing it too much.
04:52And that means it's gonna affect the final loaf itself.
04:55Uh, London.
04:56You're from Chicago?
04:58He is putting folds into it.
05:00So it looks like it's doing like a pre-shape.
05:02They will pre-shape and then you're gonna do another bench rest.
05:05And then you're gonna do your final shape.
05:07So at six o'clock that's always facing the guest?
05:11Six o'clock is a thing.
05:14You're gonna plate 12, six.
05:16So you always plate six o'clock.
05:17You always plate as you were, as the guest gets.
05:20Nope.
05:21Again, chef.
05:23Don't be afraid to just stick it in there, you know?
05:28He's a good teacher.
05:29He has a lot of patience for seeing them plate up like this, which honestly looks like a
05:35liver pate with like caviar or something.
05:38And then the sliced hazelnuts, tweezing, little finite details like that.
05:44Super fine dining, Michelin rated, if you will.
05:48And just like tucking it into the side.
05:50Yeah.
05:51Some chefs get super anal about the directions of things.
05:55And because like that, they have a vision and that's what the vision is.
05:58For me, I've let go a lot of that because it doesn't affect anything.
06:04And now you're just slowing down the plating.
06:07Make it pretty, but don't make it so particular.
06:11Just be confident about it.
06:13Don't second guess yourself.
06:15Yes, sir.
06:16This is probably just a stage in which he is working for free.
06:20And, you know, it's beneficial for him because he gets to experience and gets to see all of
06:25these, you know, details.
06:27And it's beneficial for the restaurant because they get free labor, unfortunately.
06:32I would give it like a eight again, a nine, an eight, an 8.5.
06:38How he's like, he goes to look up how to make it, which I've done that before.
06:51I've told a chef, yes.
06:52And I was just like, um, let me just go check my reservoir notes.
06:57And so that's definitely happens as a cook.
06:59Because you want to impress your chef, of course.
07:02Recipe.
07:04Thank you, chef.
07:07But then he slides him note cards, right?
07:10That is weird, in my opinion.
07:14Because in a restaurant, you're not going to have handwritten recipes.
07:17They're going to be typed up with clear instructions.
07:20So there's no room for interpretation.
07:23We, as humans, human error is very common.
07:26You have clear instructions, clear recipes for every item in the house.
07:39So you're shocking the greens.
07:41So anything that is vibrant and green and you want to cook,
07:44so that you do it with string beans, you could do it with basil, broccoli.
07:48You blanch it in hot, salty water.
07:51And then you shock it in ice water.
07:53And that just helps keep the vibrancy of the color.
07:56You need two ladles of that into there and just bloom the gelatin.
07:59Yes, chef.
08:03Chisot gelet.
08:04A gelet is normally a thin veil of gelatin.
08:10A jello set, or gelatin set liquid.
08:13So it could be like the pineapple juice that he was saying,
08:16or like, you know, the shiso.
08:18But normally it's a nice thin layer.
08:20And that can act as a glaze or a topping,
08:23but not like a full, that's not the full dessert.
08:36That dessert was hideous.
08:37Did you guys see the way it was wobbling?
08:42That was like the 1950s jello craze, you know?
08:46They would put jello in everything.
08:49Yeah, that was that.
08:50And then like the little sh-pfft of chocolate sauce.
08:53First off, the flavors don't really make sense.
08:55We have pineapple jello, we have a shiso jello,
08:59which shiso, for those who don't know, taste.
09:02It's like a cousin of the mint.
09:03So marzipan, shiso, chocolate, pineapple.
09:08I mean, yes, yes.
09:11I wouldn't do it like that though.
09:14Plus chocolate sauce.
09:15None of these flavors are really working together for me.
09:17It kind of tastes like a minty snack as well.
09:25Or minty snickers.
09:27Snickers bars?
09:28There was not enough chocolate to get that connection.
09:32I disagree with everything that they did in this.
09:35There's also no texture for the plate.
09:38Like you have a sauce and then you have a jello
09:41that's spongy or mushy.
09:44And then like that thin crisp on top.
09:47Like that just doesn't, that's not wet in my whistle.
09:51At all.
09:52I would rate this like a two.
09:53Because of, you know, the plating, the jello,
09:56the inaccuracy of the recipes,
09:59I think this is more like a two.
10:03This is a Cornell.
10:04So warm water, away, back.
10:09Typically for pastry, when we want to feel fancy,
10:16we do a Cornell.
10:18And it's one handed and there's multiple ways you can do it.
10:22What's really, really hard is like one, just getting the motion.
10:25It takes time.
10:26It takes practice.
10:27I would never let a student practice with ice cream.
10:32You let them practice with margin or whipped cream,
10:35but not ice cream because that's your product.
10:38The more you mess around with the ice cream,
10:41it's going to melt and then it's going to be no longer usable.
10:44So now you just have unnecessary waste.
10:46There's a great color on that.
10:48See, that's what I thought the Shiso was going to be.
10:51I'm not too hot, too cold.
10:54This is fairly accurate.
10:56He said warm water.
10:57You can use warm water.
10:58I like to use like more like tepid, room temp.
11:00He did this to warm the spoon to release it from the side.
11:04If you're good, you don't have to do that.
11:09Try again.
11:10No, again, chef.
11:11The way he's holding the spoon right there,
11:13he's like kind of like pinching at it.
11:15So I always hold like this and then you're going to go.
11:19And then like that.
11:21I rate this one around a seven.
11:24It is pretty accurate.
11:26Think about cannolis and more specifically savory ones.
11:30Like with the mortadela mousse.
11:32Parmesan shell.
11:33Dipped in pistachio.
11:35That collaboration is great.
11:36We love to see it in the kitchen.
11:37I like to actually encourage it in the kitchen
11:39because one, I have, you know, a ton of knowledge obviously
11:43and I want to pass that on to my sous chefs and my cooks
11:46and I want them to exercise the creative side of it.
11:49It builds great morale and that is a great way to connect
11:53with your younger cooks and help them start to think
11:58about how to build flavor profiles together
12:01and how to build a cohesive plate.
12:05Special savory dish.
12:07Wow.
12:08Wait one second.
12:10This one is...
12:12Shell looks gorgeous.
12:13Looks like it's fried well.
12:15Looks like it's nice and crispy.
12:16Looks like they use very beautiful Bronte pistachios.
12:21Like gorgeous Sicilian pistachios.
12:23Okay, there's the good feedback.
12:25The mortadella filling.
12:28Pistachio.
12:29Yum.
12:30Parmesan.
12:31K.
12:32Trout row?
12:33I mean that's not even like the good stuff either.
12:36And then whatever, what the black stuff is underneath
12:38and then to finish it off you pour olive oil on the plate.
12:42That's unrealistic.
12:45No.
12:46It's like a little bit big for such a savory bite without bread.
12:52Like something to spread it on.
12:54I only say that because like that whole thing's filled with
12:56essentially cream I would imagine.
12:58And then like you eat it and you get the crisp, you get the cream.
13:02That's fun and all for desserts.
13:04But have you ever eaten like a ton of like chicken liver mousse or something?
13:11Without any substance.
13:13Or it tastes good but you're not gonna feel good afterwards.
13:16I don't like it.
13:19I don't like it.
13:20It's nice chef.
13:22Copenhagen Sunday.
13:23The marmalade looks a little loose.
13:28The scoop is not clean.
13:29So like you know they're shooting to be a fine dining restaurant.
13:33So if you're gonna do a sphere, like you're gonna do a sphere.
13:37You know like it's not gonna be rough.
13:38It's not gonna have this like little lip on the end.
13:41You want to clean that up a little bit.
13:43The color looks good.
13:44And then the caviar doesn't excite me.
13:47Caviar doesn't excite me anymore.
13:49I think it's a little bit overrated.
13:51But c'est la vie.
13:52It's not my dessert menu.
13:53I think it could use a little bit of texture.
13:55If it's a sundae, I want some crunch.
13:58I want some cake.
13:59Put a little olive oil and malt and salt on it too.
14:01Come on.
14:07Yo homie and his donuts.
14:09Remember we were talking about like the yeast donuts and the cake donuts.
14:12There's technically another donut too that you can have.
14:16Which is more Zeppole style.
14:19Or Sonos.
14:21Which is like the Portuguese ones.
14:23Where it's more like a pate choux.
14:25And that's what that one looks like.
14:26It looks like it's a pate choux style of a donut rather.
14:29Which is cute.
14:30That's cute.
14:31They're a little bit more like custardy in the center.
14:34I would rate this scene about a 6.3.
14:39And the fact that they're going for a Michelin star.
14:41Like some of this stuff needs to be like tightened up a little bit.
14:44Oh.
14:47What is he doing?
14:48I'm sorry to stop so early.
14:50But he's literally just patting the dough.
14:53He's literally just like patty cake patty cake baker's bed.
14:57Like literally.
14:59I'm sorry.
15:00Continue.
15:01It takes 12 people to prep that.
15:05No.
15:06That should take one person to produce.
15:07They don't know how to multitask in this show.
15:09I swear.
15:10The more chefs in the pot.
15:12The more likely somebody is to something up.
15:15At Musky Room I only had two cooks.
15:17One production cook and one plating.
15:20That's it.
15:21There's a plum wine.
15:22And you cook it until it becomes a syrup.
15:24You know it takes hours.
15:26Two shifts.
15:27Two different people just watching.
15:28To reduce plum wine, like all your, you're putting it in a pot and then you keep an eye on it.
15:34You're not just going to stand there all day and watch it.
15:37Your chef would yell at you.
15:39And then yeah, you're going to mandolin and slice the plums, compress them.
15:43That is like a 10 minute job.
15:46I've had cooks do that right before service.
15:49And then I don't, I don't know.
15:51This plate doesn't look that cute.
15:53They could have did a little bit better.
15:56At this place the chef wanted the gelée to be like the consistency of Haribo gummy bears,
16:00which we could never do.
16:01Here we are back talking to the gelée.
16:03I wouldn't call it a gelée.
16:04I would just call it like a candy at that point.
16:07Like you literally want the texture of a, of a gummy bear.
16:10So it's a candy.
16:11You know, he spent every minute of like a year trying to figure it out.
16:14So how do you do it?
16:15Well.
16:16Veal fat.
16:17What?
16:18Veal fat congeals when it's cold.
16:21Yeah.
16:22I just don't see veal fat setting the same way as cooking a sugar syrup.
16:27You're going to cook the, the candy or the sugar syrup to a certain temperature.
16:31Then you're going to add in your flavorant and then you're going to add in gelatin.
16:35And then that is going to give it its chewy texture.
16:38And that's how I would make a gummy bear.
16:40They're talking about doing something else and then incorporating veal fat.
16:44If you guys had the recipe, I would look at it and I could tell you more, but I don't think that this is accurate.
16:50I'm going to rate it like a 5.1.
16:52Chocolate lava cake is not just undercooked chocolate cake.
16:55That's not what makes the center molten.
16:57You take a frozen cylinder of ganache and you set it in the ramekin so that as the outside cooks fully, the inside becomes molten.
17:03Well, there's actually multiple ways to make a molten chocolate lava cake.
17:07You can put a puck of ganache in the center.
17:11That's kind of like the cheating way.
17:13But the old school way was that it is undercooked.
17:19It is undercooked.
17:20You actually make more like a ganache base, put your yolks into it, the egg whites fold into it and then bake it at a high temperature for a short amount of time.
17:29So it creates a crust on the outside and then the center stays molten.
17:34That is how you make it in a proper restaurant setting.
17:38It's f***ing molten, see?
17:40It's f***ing molten, you a**hole.
17:42It's cool.
17:43Yelling at a critic.
17:45Critics love me, so I've never had to do that.
17:49And then now everybody thinks that they're a food critic, you know?
17:52Come with me when I go and try this $100 meal.
17:57Like, shut up.
17:59And what we start to see now in a lot of restaurants is like no flash photography.
18:04To not destroy the dining experience of others around you.
18:08You know, sometimes it's just like, just come and eat.
18:10Just eat.
18:11Just eat the food and get out.
18:12Desserts like this are kind of like my favorite.
18:22Cleaned it, tossed it in like some lime zest.
18:25If you're highlighting something that's properly in season, like I wouldn't serve this, but like this is like my favorite thing to kind of eat.
18:32I think it's a little weird that he like made the caramel, crushed it in a towel.
18:38I mean, yes it works, but why not just put it in a Robocoop?
18:41A kitchen towel, like all the sugar is gonna get like stuck in the crevices of the linen.
18:47And then, you know, you might have like a little bit of cross-contamination between like serving.
18:52But this is a very simple, light, summery dessert that I would enjoy with a glass of wine.
19:01That's just being chef-y.
19:03We do stupid like that all the time.
19:06Yeah, I've done that before where at home when I'm cooking for myself, nobody's around.
19:10I do like stupid chef things like that.
19:13And then I just like hit it at the end.
19:16For the restaurant scene, I would give it like a seven.
19:20But for this, I would give it like a nine.
19:22For like the berries, I would give a nine.
19:24There is not one single thing I will not catch.
19:26That's Robert. That's Robert De Niro.
19:28I didn't know he was that foreign when he was younger.
19:31Look at yours.
19:32Look at that.
19:33Look at this.
19:34There's nothing.
19:35Absolutely.
19:36If I saw if we both ordered blueberry muffins and he had 10 times more blueberries, I'm complaining.
19:41I'm sending that muffin back.
19:43I need a new muffin.
19:44Every blueberry muffin should look alike.
19:46I shouldn't order a blueberry muffin and I have two blueberries in it.
19:49Can you imagine getting a chocolate chip cookie and you have one chocolate chip in it?
19:53I would be vexed.
19:54I would be so upset.
19:56I want you to put an equal amount of blueberries in each muffin.
19:59Do you know how long that's going to take?
20:01I don't care how long it takes.
20:02Put an equal amount in each muffin.
20:04I agree with Robert De Niro and him and his foreign ass.
20:08Like, he is right.
20:10And the chef is wrong.
20:11It's not going to take that long.
20:13Because when you're making blueberries, and specifically so everybody gets the same amount,
20:17blueberry chocolate chip, cherry muffins, like, you're going to do it the same way when you're doing, like, mixed ins.
20:24So you have a plain base, nothing mixed into it.
20:28You have all your liners.
20:29You're going to scoop your batter.
20:31You add your bloobs.
20:32You scoop more batter.
20:33You add more bloobs.
20:34Those bloobs on the top, they're going to sink in a little bit and they're going to, the batter's going to bake above.
20:39And so that means you have an equal amount of bloobs and you're going to have a beautiful muffin.
20:45Boom.
20:46Everybody has the same amount.
20:47And then maybe, if you're feeling fancy, a little crumble, a little streusel on top.
20:52That chef is wrong.
20:56You see the muffins in the corner right here?
20:59I wish I could get up and get closer.
21:01They're all the same batch and they all don't look alike.
21:04You see the mixer.
21:05They have two 60 quart mixers.
21:07This is a gorgeous kitchen.
21:08They could do it.
21:10They could make it happen.
21:11It should be maybe a two hour project.
21:13Because once you know your measurements, it's an assembly line.
21:17And if you're working as such, then you're going to work faster.
21:20From the chef's point of view, a two.
21:23From Robert De Niro's point of view, Ted.
21:26But you, my dear guests, are not the common man.
21:30And so tonight, you get no bread.
21:33No, this is such a funny movie.
21:37No bread.
21:38I tried to do it after.
21:39I was like, guys, I could stop producing bread now.
21:43Just serve them butter.
21:44Duh.
21:45I think this is something that we see in fine dining all the time where it's like,
21:49oh, the chef was this, the chef wants to do this.
21:52There's this whole discourse that we, as an industry and as a society,
21:56have put chefs on a pedestal too high and like treat them like God,
22:00like it's a little ridiculous.
22:02You're trying to say something without saying anything.
22:04This emulsion does look slightly split.
22:09You really shouldn't see that in a restaurant of this quality.
22:12There it is.
22:13Oh, there it is.
22:14A broken emotion is like, take a vinaigrette.
22:17Oil and water never want to mix.
22:19So when you see oil droplets on top of water, that's them not mixing.
22:23When you blend it together and emulsify it,
22:28you are microscopically blending the oil and the water together
22:33in which creates a more viscous liquid.
22:36And it is now like shiny and it's homogenous.
22:40If the ratios are off or if you didn't blend it well enough
22:44or whatever sits and it separates, that is a broken emulsion.
22:49And then sometimes what we are starting to see now in a trend that I love
22:53is broken sauces on purpose because sometimes that's the way it's meant to be eaten.
22:58You see it a lot in like West African cuisine where there's like a lot of red palm oil on top
23:04and that's on purpose and it's beautiful in itself and it's really fun to look at.
23:09He's trying to guess what the overarching theme of the entire meal is going to be.
23:13You won't know until the end.
23:14We like this.
23:15Uh-huh.
23:16What do you got?
23:17He's basically insulting you.
23:18No, no, no.
23:19We don't.
23:20I weave in stories for myself and like little Easter eggs,
23:23but does it ever get translated to the guests?
23:25Sometimes if there's an interest, but not necessarily all the time.
23:28I mean, look, the food's great and we totally get all the conceptual stuff,
23:31but could we please get a little bread and some gluten-free for my friend as well?
23:36No.
23:37I hate diners like that.
23:38You eat what I give you.
23:40When you're paying for experiences like this, it could go one of two ways.
23:43It could be we will treat you like a king and we'll get you whatever you want.
23:47Like EMP, they say like if you don't like something, we'll make you anything in-house.
23:51We can do anything you want.
23:53And then there's other places that are like you eat what I give you.
23:56And honestly, if you're in for the storytelling like homeboy Tyler is,
24:01you like will go along for the ride and go along for the journey
24:04because at that point and at that level, the chef is the artist
24:08and they're painting you a landscape and, you know, trying to tell a story, which is fine.
24:14But I also don't want to leave and go have to eat a hot dog.
24:17All right?
24:19Like there are times to tell a story and then there's times to like let's also eat.
24:24Like there needs to be a finite balance between it.
24:2610 out of 10 accuracy for how ridiculous fine dining can be.
24:31And like making fun of it in a punchy way.
24:40No wonder she went out of business.
24:41To make a singular cupcake, you have way too much time on your hands.
24:45Recipe wise, I don't think it's possible.
24:47You need like an eighth of an egg.
25:00So she's rolling out gum paste.
25:02Gum paste, fondant, it's a lot of confectioner's sugar.
25:06It's very, very, very sweet.
25:09And then when it dries, you can manipulate it into petals.
25:14And then what she did there was like take probably vodka because it's clear and dries and it's edible.
25:20And then mixed it with some water coloring so she can paint it on.
25:25And then she like piped the grass with probably a buttercream and then stuck in the petals.
25:31Honestly, that is a sugar bomb.
25:35Like it's so sweet.
25:36Anytime I see fondant on a cake, I peel it off.
25:40It's just like a bandaid of sugar.
25:42Like you don't, you don't want to eat it.
25:44I've never made something so detailed for myself to just like eat.
25:50No chef is going to do that.
25:52Like we stand over trash cans and eat.
25:55Like we're raccoons.
25:57Okay.
26:03The fact that she ate underneath the gum paste.
26:05What was the point?
26:06You're not even eating it.
26:08I've worked with gum paste and fondant in college.
26:12I think it's also a trend that has gone out of season.
26:15Or like even molding, we switched to like molding chocolate rather than gum paste and fondant.
26:20But there's still some really, really talented people who do the fondant if you want fondant in gum paste flowers.
26:28I rate this a four.
26:29Just for the sole fact, you're not making a single cupcake.
26:32I made a batch and I froze it and this is the only one left.
26:36Wait, I think I can figure out the recipe from this cookie.
26:39From taste, yes, a lot of people can do that.
26:42Chefs like will eat something blind and then try to recreate it.
26:45It's definitely a skill that you can bold up over time.
26:48It's 22.
26:50Maybe these will taste like your grandmother's.
26:52This has a little bit of orange peel but no nutmeg.
26:55Also, who's putting nutmeg in a chocolate chip cookie?
26:58Who's putting orange peel in a chocolate chip cookie?
27:00Just let a chocolate chip cookie be.
27:02Is this the recipe?
27:05Yes!
27:07Honestly, a good chef should have been able to tell that it's not a true homemade recipe.
27:15You know, like there is some manufacturing behind it.
27:18I would give this a five.
27:20What is it?
27:21It's a trifle.
27:22It's got all of these layers.
27:23It's more lady fingers, then beef sauteed with peas and onions and then bananas and then I just put some whipped cream on top.
27:30The English don't know how to cook.
27:32English trifle, yes.
27:33Multiple layers.
27:34Very delicious dessert.
27:35It doesn't necessarily need to be lady finger.
27:38It could be like a cake.
27:39It's layers and then topped with whatever you want.
27:43The fact that she put meat in it.
27:46Listen, I've done savory stuff in desserts but nothing like this.
27:50The pages are stuck together.
27:52She made half an English trifle and half a shepherd's pie.
27:59No, no.
28:00I have common sense.
28:01I'm sure it's happened where I'm like actually making something.
28:04I'm like this feels wrong.
28:06And then I just go back to the drawing board real quick.
28:12Well?
28:16Don't lie to your friends.
28:17Monica ain't .
28:18She shouldn't lie to her friends.
28:21Tell her the truth.
28:22And then also just standing by letting her ruin it.
28:24Like y'all not really friends.
28:26I like it.
28:28Custard? Good.
28:29Jam? Good.
28:31Meat? Good.
28:32When I'm looking to pair flavors together, you kind of think in the mind of like what grows together goes together.
28:39If they're in the same season, they grow together.
28:42When you think about all citrus kind of works together and that's all winter.
28:463.7.
28:48I would rate this a 3.7.
28:52See? Muscle.
28:53I think they use too much flour.
29:02Laminating is having the butter and your dough and creating those fine layers within it.
29:09So you have those flaky crusts.
29:11You need the dough to stick to one another.
29:13So the fact that they're putting flour in between the folds just makes it not want to stick to each other.
29:21Also, I didn't see them put butter.
29:23Maybe they just did it for TV magic.
29:25Everybody knows a croissant needs better.
29:27So croissants typically take about three days.
29:38But they skip the whole dough making part.
29:40So you could laminate and shape and bake in one day.
29:44You could.
29:45But you're rushing the dough.
29:46But it still wouldn't have been this like four minute montage.
30:00Wow.
30:01Chocolate croissants aren't crescents.
30:03So just no.
30:05But everything up to that was pretty right.
30:08Like the measuring, the cutting.
30:10It was just as soon as I saw her like cut the triangles, I was like no, no, no, no, no.
30:14The proper shape is going to be like you're going to cut it into a rectangle at the top, one at the top, and then like roll them together.
30:20And then you have like the scroll.
30:22Let's take time out of the factory because it is a movie.
30:25For the accuracy, I would give it a nine.
30:28It's pretty accurate.
30:29The only thing is the shape of the chocolate croissant.
30:33What is this?
30:35It's a marmalade sandwich.
30:37Is the bear in prison?
30:39Looks to me like you've got yourself a fine pair of orange squeezers.
30:42Orange squeezers.
30:43Orange squeezers.
30:46Not him.
30:47Lovely.
30:48So quick funny story.
30:49I worked in Narantaki for two seasons.
30:52And there's this like big burly guy.
30:54Comes down and he's like, Kamari, do you need help?
30:59I'm like, sure.
31:00You know, can you juice these oranges?
31:02And I give him like all of the oranges and he like goes around the corner to the prep table where he was.
31:07And he is taking the oranges like this and like juicing them like this.
31:14And he's just like so strong.
31:16And I am like so astonished.
31:18And my chef comes down and of course I get yelled at for not showing him how to juice oranges.
31:23Cause I'm like, I didn't know that homie fought bears in Bulgaria and is now juicing oranges like this.
31:31Anyways, that's not how you juice oranges.
31:33You would get the machine.
31:35Choo choo.
31:36And just, you know, go ahead and juice.
31:38Good.
31:39No.
31:40Feather.
31:41Tomato.
31:42Lovely.
31:43Lovely.
31:44It's really cute that Mr. Paddington is sniffing the oranges to see which one's right.
31:49He's just being specific because this is his recipe.
31:52And you know what?
31:53I'll take it, Mr. Paddington.
31:54I'll take it.
31:55But for me, if we're just going to make a batch of orange marmalade, we're going to use the most ripe.
32:01You just want them to be nice.
32:03If you find that if you cut into one and you find that it's like pithy, I wouldn't use it.
32:06You know, just don't use those.
32:08How on earth did you learn to use a knife like that?
32:12You don't want an old one.
32:15His chopping skills are, you know, go ahead.
32:19Go off king.
32:20Like, it's good.
32:21It's good.
32:22Like, chop, chop, chop, chop.
32:23It was the fling.
32:24That's a no-no.
32:25Don't fling your product off onto the ground.
32:28Like, you can't use it anymore.
32:31Aim again.
32:34Bro, get a bigger pot.
32:36You don't want it to ever go to the top and overflow.
32:40Cause you have to clean up that mess afterwards.
32:43Copper is a wonderful conductor.
32:47So it transfers heat the fastest out of like steel, stainless steel, whatever type of other pan there is.
32:54If you can't afford a full copper pot, they do sell copper bottoms.
32:58And that just really helps conduct the heat a little bit better.
33:02Cooking marmalade in it, it's smart.
33:04That's very smart.
33:05Other than the CGI bear, I would give this a six.
33:09This is cute.
33:10And just get a bigger pot.
33:13Or make a smaller batch.
33:15This is one of my favorite movies.
33:20So beignets, famous in New Orleans, are a fluffy donut essentially.
33:30So it's a fried dough.
33:31There's several ways that you can make them.
33:33You can do like we were talking about the powder shoe way.
33:37Or it's mostly common the yeasted way.
33:41They are traditionally served square and nice, thick, and topped with a ton of powdered sugar.
33:48Delicious.
33:49She put honey and powdered sugar, which is also delicious too.
33:53It's definitely not the standard.
33:54That's not super accurate.
33:59You know, you're going to spin something and then type, do a bunch of powder.
34:03It's not really going to get on where you want it to get on.
34:07So, you know, I would just keep the tray still and just like hit it here, hit it here, hit it here, and then send it out.
34:13That was just like a little cartoon thing.
34:17Did you know Princess Tiana was based on Chef Leah Chase?
34:20The fact of her job and everything, not the fact of her turning into a frog.
34:25Yeah, Chef Leah Chase of Dookie Chase in New Orleans.
34:28It's a beautiful story and iconic to the African American South culinary history.
34:35Serving her famous beignets, her man catching beignets.
34:40I would rate it a seven, even though I love Tiana.
34:44Old school.
34:50Very, very, very old school.
34:53Everything is super accurate.
34:55It looks like she's making her own chocolate, which I have never done.
34:58But I know from watching how they do it in Mexico, that is an accurate starting point.
35:07So she's spreading it on the marble with an offset spatula.
35:14She's tempering the chocolate.
35:16In that act, she is allowing the sugars to crystallize and allow the chocolate to set in a way where the snap and crack of what you know of normal chocolate to be.
35:32That initial crystallization is very, very important to having a proper tasting mouthfeel of a chocolate.
35:39A lot of things could go wrong with tempering and it's a very tricky, tricky thing to hone down on.
35:45But like to do that without the technology that we have today is, you know, it's super impressive.
35:51And it's skills that are unfortunately lost due to the advances of technology.
35:55Those molds are so hard.
36:00You need to do that tempering act in order to set in that mold.
36:04And if it sets with a nice crisp and a crack, then you're going to be able to have a beautiful fish that, or whatever you put your mold in, like she has.
36:13I would rate it a nine.
36:15I love this movie.
36:16I think it's cute.
36:17We actually watched this in culinary school a few times because of its accuracy.
36:26So when you crimp the crust, you are setting it on the edge and creating a, just like a cute design in which when you do put the filling in, you can have that little lip, which has like more crust and keeps the filling in.
36:42So it looks like they were probably doing like a coconut custard, which is quite delicious and very, very common in my household too.
36:51Yeah, the coconut custard is very simple.
36:53A lot of times you car bake a pie shell, but for that you actually don't need to because it's such a liquidy state that you need that whole baking time.
37:03They're peach cobblers like fairly classic, southern classic.
37:15You do the batter on the bottom, you do your peaches, and then you do more butter on top, which they did.
37:22You could also do like a crumble.
37:23This is a really well done movie.
37:25Cooking in the kitchen with my family like that is exactly how I got into the industry.
37:29That little girl was probably me, you know.
37:33Soul food, some collard greens, some candy dams, cornbread.
37:38Ten.
37:39Ten's across the boards.
37:40Ten.
37:41Darling, ten.
37:48Yo, Wonka was a creep.
37:52Processed anything is no good.
37:54I think processed foods are ruining our palate, especially in America.
37:58Like our fruit and our vegetables don't actually taste like what they're supposed to taste.
38:02Like if you go abroad, it gets some really good like basic stuff, honestly.
38:06Everything's much smaller.
38:08They're much, the flavors are much more concentrated.
38:10They're better.
38:11Like the food that we have here is like large and flavorless.
38:15This little piece of gum is a three course dinner.
38:18It's tomato soup.
38:20Roast beef and a baked potato.
38:22Pie and cream.
38:23It's the most marvelous blueberry pie they've ever tasted.
38:25Three course meal candy.
38:27I mean, it would be cool in theory.
38:30I don't know how that is actually possible.
38:35Wonka was a madman.
38:37He kidnapped children and I swear they're all candies now.
38:41They're all dead in the factory.
38:43I would rate this like a four.
38:46A Hundred Foot Journey is definitely my favorite food movie.
38:50Like it's just like a little romance, a little food.
38:53You have this young Indian gentleman coming to the hills of France and like learning how to cook.
39:00I love Grand Budapest.
39:03The dessert scene where he's making the profiteroles, like I think that's really pretty.
39:08And then one of my one friends recreated it too, which was like gorgeous.
39:12When I was seven, my parents got me an easy bake oven and I used it until the light blew out.
39:18And so from there I went to culinary school.
39:22Then I bounced around from Nantucket in Paris.
39:26And then I came to New York.
39:28Started at DB Bistro, Daniel Boulud's Bistro.
39:31Worked at Le Bernardin in Thomas Kellers' tack room.
39:34Pandemic hit.
39:35Started selling donuts through my Instagram.
39:37And then it actually landed me a job at Musket Room.
39:41And then we're now opening Letelier Ebonnet, which is going to be amazing.
39:46Thanks for watching.
39:47If you like this video, why not check out another one right here.
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