Found 680 results
27.9s
Yeah. What are you doing there? Spreading it around or finding... - Spreading it around. - What are you looking for there? Heat. Heat. So it doesn't burn? - Where's the hottest spot? - Right here is the hot spot. So you're controlling it all the time. You're always controlling. And you're looking, you're looking. As soon as you get your good colour... This is now where you start it. You start to really build the sandwich itself.
Chef
1m35s
- Let's get something straight. - Yeah. You don't fucking talk to my staff like that. I talk to my staff. That side of the pass is you, this side is me. That was the arrangement when you hired me. OK, now will you listen to me for a minute? Carl, I get ideas. Sometimes my ideas work. I really don't care what magazine said that you're the next big thing. The fact is, you work for me, in my restaurant, right? I've had chefs before you in this kitchen. - I'll have chefs after you. OK? - Alright, good talk. - Let me get back to work. - You know who's coming tonight. We're being reviewed by the most important critic in the city. - Yes. I'm aware. - His online blog was sold to AOL... - For $10 million. - That's right. - You knew that? - Yes, I know. - OK. - He's a big deal. - That's why I wanna cook a good menu. - You wanna cook a good menu? - I wanna cook him some good food. - Yeah. Well, then... And our place is in a fucking creative rut. - In a rut? - In a creative rut. You do know we're doing better than any place in the neighbourhood? I'm not talking about how much money we're making, I'm talking about creatively... the food that we're serving. We've served the same food for five years. Remember what happened when you put guts on the menu? Are you talking about my sweetbreads? Is that what you mean? Yeah. When you put that artsy shit on the menu, people don't like it. Not one person ordered your sweetbreads. Please listen to me. I sank a fortune into the remodel to get you the French cooking top, whatever it is, that tabletop. - French cooking suite. - Right. Not every chef gets that. You know why you get it? - I appreciate it. - Do you know why? Because you deserve it. See, you don't know that. But I know it. You deserve it. So be smart just for tonight. Look, if you bought Stones tickets and Jagger didn't play 'Satisfaction', how would you feel? Would you be happy? - No. - No! You'd burn the place to the fucking ground.
Chef
35.9s
Excuse me? I wanna bankroll you, and I can't write about anything I have a vested interest in. I'm not sure I get what's going on here. I sold my website for a whole lot of money and I've just put in a bid on a place on Rose. It's zoned, it's permitted. You could build it out however you like. And you can cook whatever you like. Take your time, think about it. I wouldn't blame you for having a few trust issues, but I just thought that, you know, you and me burying the hatchet might be a good story. Reservations out the door. More importantly, you know, you just cook your ass off in there. In the meantime, you just tweet me wherever you are and I'll come running. 'Cause this shit's good. Alright?
Chef
46.6s
I'm so tired of being alone I'm so tired of on-my-own Won't you help me, girl, just as soon as you can? People say that I've found a way To make you say that you love me Hey, baby, you didn't go for that It's a natural fact That I wanna come back Show me where it's at Baby, yeah I'm so tired of being alone I'm so tired... Dad. Dad. Dad! Come on. Let's go.
Chef
1m45s
"Gauloises - eager to please." - Whoo! - Yes! "10 years ago, I had the good fortune to dine "at Chef Casper's revelatory Miami bistro, Marrow." - Miami in the house! - Marrow, baby! That's your house! "The sheer audacity of this fresh, brave voice of the culinary scene "reminded me why I write about food as a vocation." - Yeah! - That's a lot of pressure. "It is nearly impossible to separate my glowing regard for Chef Casper "and how much he inspired me from my expectations as I sat down to dine "at the recently remodelled Brentwood Gallic staple, Gauloises." - Yeah, this is good! - "Oh, how times have changed. "Over the last decade, Carl Casper has somehow managed to transform himself "from the edgiest chef in Miami "to the needy aunt that gives you $5 every time you see her "in hopes that you will like her, "but instead causes you to shrink from her cloying embrace "which threatens to smother you in her saggy, moist cleavage. "The signature app, "intended to impress the country club brunch crowd, "is the caviar egg. "A shirred egg topped with a dollop of caviar "is an excuse for the chef to overcharge us "for his insecurity and lack of imagination. "Carl Casper can best be summed up by the first bite of his needy "and yet by some miracle also irrelevant "chocolate lava cake. "Casper didn't even have the courage to undercook the cake, "thus curiously lacking its signature molten centre." "This sad dessert is emblematic "of Carl Casper's disappointing new chapter. "His dramatic... weight gain can only be explained "by the fact that he must be eating "all the food sent back to the kitchen." Two stars.
Chef
21.9s
- Wow. - It's good? Huh? Look at that. - Too much heat? - That's perfect, Chef. - It's good? Seasoning? - Oh, it's perfect. - It's nice and spicy. - You like it? - Oh, man. - Ha, jefe? Look at that. - I do. - Yeah? - It's fucking great. - Is it good? - Don't fuck with me. - But it's so good. - See, jefe? I told you. - It's flavourful as fuck, man. - It's nice, right? - Umm. - Is it good? - Yo, Big Dog, fuck Twitter.
Chef