the physios, the people the stewards, the people that are in all the desks we have here, the people that work for us in the restaurant , the chefs and all these people that are around us taking care of us even if you don't seeit or if you don't think it or whatever it is.
And he stopped by one of the culinary leaders of that time, Michel Guérard, in the M of Western France at ,, a three star restaurant . And he's learning the first, the first element is creativity.And then he moves on to the Riviera to Mougins.
One thing that sets the Middle East apart from the Western world is that the stars of cooking are usually home cooks and not restaurant chefs, not restaurant owners.Coming from my mom, my grandma, my aunts, these are the people that I look up to.
No. Restaurant you wish you owned?Internationally or in Dubai?
And I want to start with a story that I heard and I was told by, going back to the restaurant , by the person who works at this three Michelin star restaurant in Italy. It's called Osteria Francescana.They are in Modena.
Anyhow, it is important to expose your eyes to many things See it with your own eyes, see a lot, and it is important to shower yourself with visuals Restaurant names are also very important I haven't had time these days to do this but If I have time, I would go to the book store, or the DVD rental storeAnd look at the titles of rental movies, and I would try to remember the names in my head Next is
when I when I first moved to Chicago actually right before I moved to Chicago was just over a year ago the very first restaurant I heard about was fat rice a friend of mine said that place is killer dude you got to go check it out so uhthat's exactly how he sounds so uh it was really cool when I heard that uh that a was able to come here and talk to
what macanese Cuisine was Global Portuguese Cuisine was and the restaurant itself and from the beginning when we when I when I foundthis logo or this font it looked like little fat rice looked like little fat
and and when we wanted information you had to go to the library and you hope they had the book there because you know restaurant um fat rice has expanded so you have a bakery now and then also you have a bar kind of a Speak Easy within
logic are in harmony for example um when we're going by our uh favorite Chinese restaurant or Tien restaurant and we three or four stone over weight and our rational brain says for God's sake uh wenot go in here you'll have to diet more but your emotional brain smells the food which wins of course your emotional r or
Okay. Well, the first thing um if you can get it, get the broken rice. Uh they you can get that in most Chinese restaurant of of um grocery stores.It'll be sold in the rice uh aisle and it's jasmine rice and it often comes from Thailand. It's very inexpensive
young lady which is actually as you know that you know the majority of the restaurant is it's a woman ran restaurant . Well one of the things that people are talking about with Chumley's speaking candidly is is the the food is is pretty extraordinary and food isextraordinary. It's not what you would expect necessarily but it had to be familiar at a site like this. You know, it has easily probably the most talked
you can start with the cheese uh there is a section in the book where it says you know get to know your cheese Monger restaurant we have a very particular cheese knife that would I guess be considered a hard cheese knife something that you're going to cut through also
and that's one of the reasons why um this example that's one of the reasons why we don't have a menu in the restaurant um at first when our guests would come in when we first open so we've been opened now for just over 6months months first so they come down they'd sit they'd sit the at the table and all there was was a napkin you know
whatever we feel is good for us you know like at the end of the meal is an experience people think they go to a restaurant and they going to eat uh and they go only to try food of course you go to a restaurant to eat but in thiskind of restaurant is a passion project uh you go to experience you know the music is important the the service is
we do in in is traditional but in the same time adjusted to the Pacific Northwest because it's funny I open a restaurant we open a restaurant together and uh because I am the chef there and Iam from Spain and people say ah this guy is from Valencia it's Spanish restaurant
but you guys you're American you open a Chinese restaurant and they call Chinese restaurant you guys open a Italian restaurant and they call Italian restaurant uh whatever you guys open they're going to say the name of what you try to open you know but for me Idon't know why they call Spanish restaurant and what happened the Spanish people come to the restaurant they get H
need to do this like that you will look me like what are you talking about you know it's the same what we feel in the restaurant when somebody tell us what we need to do in the restaurant you know uhokay after saying all that we focus in the fermentation we tried to focus that and
and and and that is a the memory of flavors you know you you grow up I think restaurant you know but we book everything in one second and we are happy oh yeah because we only open in
just you know going to Chipotle or or you know a high-end um tie or Chinese restaurant or you know but to get those items um on a week night homecooked isdaunting for most people and understandably so um and so that's a big reason why I wrote this book I always
compose music with food. Depending on how I put the food on the plate, I can eat songs. And I'm collaborating with a restaurant in Barcelona where we are uh there's a a new plate chromophone where you put the food on top and then yourotate the plate and then you can hear the food. So you can go to the restaurant and ask for some music. You
question yeah that's a great question so the question is what is the biggest transition going from cooking for your family and friends to cooking in a restaurant scenario so it was really intimidating it's a whole different world obviously um there's so much morelike procedure involved in like protocol and you have to worry about the cost of the food um where the food is coming
restaurant for a week.
Restaurant work is really hard.
restaurant . But I felt strong with the two star background because I learned a lot during that time.
restaurant in San Francisco's Mid-Market Neighborhood.
restaurant , so it was opened by the grandfather and then run by the parents for a long time, and now the kids who are
restaurant for a week.
restaurant . So it's a great learning experience and a nice way to learn about cooking in other parts of the world.
restaurant . So we have over 2000 employees, which I know here seems like nothing.
restaurant . It seems pretty cool.
restaurant because at that time, it was known to be a brasserie, and the food was like Cote
restaurant . And at that time, I didn't know who Danny was and I did some research and I only heard very positive things.
restaurant to a three-star restaurant to a four-star restaurant within three years, which has never been done.
restaurant and you know an only child like myself in Las Vegas all I did was
restaurant of no merit.
restaurant uh why because if you keep it too simple I was talking with actually I was talking um two days ago with Mario
restaurant you could stop by any time of day.
restaurant . And I just want to know if you have a thought there were any sort of tips or hard and fast rules to ordering to sort of get the most
restaurant over here is serving rabbit in this form and this French restaurant 's over here are serving in this form because what I really got a taste for today is rabbit for
restaurant . I've had many, many professionals in your sector
restaurant and say “I’ll take New Yorks’ finest!” Well several years ago, about fifteen years ago, the water started degrading in quality and the EPA basically came and said
restaurant doesn't make that a bad restaurant . But there is sort of a minority voice of hardcore
restaurant in Los Angeles.
restaurant too you you want to go you want to eat at a restaurant in America there is nobody there will serve you
restaurant we just have a big jar of nutmegs and they just little hard nuts and then you grate them on here and it's
restaurant in San Francisco my favorite restaurant in San Francisco well we had a fabulous meal at Boulevard the other night and I just love it I think Nancy
Restaurant looking around your like all right, fitting right in, this is a fantastic. It's like being at a craps table in Las Vegas. I don't know if any of
restaurant guests for that dinner out to the farm. They set up tables out there.
restaurant you're gonna have to review. I would say two thirds of the restaurants you review in a given year fall into that sort of "no brainer" category. When you, when you