Found 304 results
1m55s
Buckle up, buddy. Sorry I'm late. I'm used to it. Listen, pal, I don't think we have time to catch a movie today. Is it 'cause you're getting reviewed? - Yeah, how'd you know about that? - Mom told me. What'd she say? She said you might be a little worried. - She said I was worried? - Yeah. Well, Mom doesn't know me that well, OK? - She's pretty spot-on about you. - Oh, yeah? You know what Mommy thinks I should be doing? - What? - That I should get a food truck. - I like food trucks. - Yeah, I like food trucks. Who doesn't like food trucks? Can you picture me driving a food truck? I'm a chef. - I work in a restaurant. - OK. Listen, I gotta go to the farmers' market, pick up some ingredients. OK. Can I come? I thought I'd drop you off at the restaurant. - Molly's there. - No, I wanna go with you. - You're not gonna ask me for everything you see? - No. It's not about you eating, it's about me buying groceries. - I know. - OK. Good. - You got the purple and white? - Just orange. Just orange? Alright, give me six bunches of those. - Or eight of the small. - Dad. Hang on a second, buddy. And on the radishes here, I use the tops, OK? - I need consistent tops. - Dad. Is that what's happening? Six of these. Let's see what we got. - Dad. - What do you want, Percy? - Can I please have kettle corn? - Daddy's working, OK? No, you're not gonna get kettle... - Why don't you get a piece of fruit? - I don't want fruit. How can you even ask for kettle corn? You know what it is? - No. - It's carbs covered with sugar, OK? Look at this piece of fruit. Huh? It's beautiful. How could you even want kettle corn with gorgeous fruit like this in front of you? Why don't you have a piece of fruit? So apparently they're sending a big reviewer who's also some huge food blogger. - You know what a food blogger is? - Yeah. A guy who writes about food on the internet. I know what a food blogger is. Well, this guy's a big one, and a lot of these big guys, they don't like me. They got it in for me because I got good write-ups when I started out. - They're haters. - Exactly. We didn't have that word when I was growing up. There was no word for hater. The most you would say is that somebody was, like, jealous, which didn't really capture it. The sausage guy's here. You ever try andouille sausage? - No. - It's spicy. - You like spicy? - No. It's not so spicy. Come on.
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
20.5s
Wow! - Good? - It's fucking unbelievable, man. - Is it? - Holy shit! - No, seriously. - No, I'm serious. - Tell me the truth. - I'm telling you the truth. - It's incredible. - Is it good seasoning? - The seasoning's perfect. - Roll that shit! Chef Big Dog up all night cooking! - Come on in, buddy. - Come here. - Tony, check this out. - Shut up and taste this, amuse douche. - Come here. - What we got?
Chef
21.3s
- Ohh... - What the hell are you doing? - You told me to clean it out. - Not throw it in the garbage. That's a perfectly good hotel pan. Scrub it out. No, that's gross! I'm not cleaning that out. - Pick it out of the garbage. - Are you kidding? - It's disgusting. - You don't throw it in the garbage. Like we saved the rest of the stuff. Let's just clean it out. No. - Pick it out of the trash. - No.
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