The Art of Fine Dining: A Gourmet's Lament
My belief is that it's nice to sit down and enjoy yourself, spending two to three hours in a restaurant. This is the difference between America and France, where people eat at a slower pace. In America, we tend to rush through our meals, while in France, every bite is savored and appreciated.
As customers continue to wait, I've discovered that Michelle's overcomplicated dishes are taking too long to prepare. The show, as they say, is all about crusted ice and stuffing things made with scallops, chili garlic crusted salmon, and roasted pork chops. If you lay that sauce, I like good food, rich food - it's a matter of opinion here, and nobody likes everything. Everybody does have their own preferences.
Oh dear, there's gonna be a long night, and this guy is unbelievable! You know, there's one thing about being bad that's solvable, but being in complete denial throughout it's extraordinary. I never met such a hard-headed and stubborn bullshitter in all my life. This is gonna be way overcooked - nope, medium-rare perfect, even with few diners in the dining room. Michelle's stubbornness continues to create problems in the kitchen.
I see some I see let me go soup are we picking out Michelle wants to be the star of the show, I mean worry about it, please understood chef. I could have been doing so much more, but Michelle wouldn't let me. If a chef is too good, like Michelle is, Michelle gets a bit jealous - I'm gonna go see what's happening in the diner with Michelle headed towards the dining room.
Sous-chef Devin takes over, saying "I know what I'm doing; I'm a machine and I'm all over the place." The food is finally getting out, but where is Michelle? First time, oh you've been here before - first time. First-time diners like to go to customers because it's great for their ego. Why are we drinking Michels' wine? Yeah, hope it's good; they won't think the French have God is passion.
I'm zero, after observing dinner service. Gordon has come to a conclusion: "Okay, so let me tell you what I have seen and witnessed all day." He's seen a man who thinks he's far more in love with himself than he is with his restaurant tomorrow. We start working together now, arguing clear understanding chef to chef and I want to see some passion.
Gordon asks if the word "passion" means anything to him, as he hasn't seen any of it. He tells Gordon that he can only be about himself - this is all you can do. Much better, much better than this? Is this what people expect from me? Gordon wants to see some passion in the kitchen, but so far, there's been none.
Gordon believes that my belief is that it's nice to sit down and enjoy yourself, spending two to three hours in a restaurant - this is the difference between America and France. People eat at a slower pace in France, while in America, we tend to rush through our meals. In an immaculate God bless America, customers continue to wait.
Gordon has discovered Michelle's overcomplicated dishes taking too long to prepare. The show is all about crusted ice and stuffing things made with scallops, chili garlic crusted salmon, and roasted pork chops. If you lay that sauce, I like good food, rich food - it's a matter of opinion here, nobody likes everything.
Gordon believes there's one thing about being bad that's solvable, but being in complete denial throughout is extraordinary. He never met such a hard-headed and stubborn bullshitter in all his life. This is gonna be way overcooked - nope, medium-rare perfect, even with few diners in the dining room.
Michelle's stubbornness continues to create problems in the kitchen. I see soup being picked out, as Michelle wants to be the star of the show. Worried about it, please? Understood chef, I could have been doing so much more but Michelle wouldn't let me. If a chef is too good like Michelle is, Michelle gets jealous - I'm gonna go see what's happening in the diner with Michelle.
Sous-chef Devin takes over, saying "I know what I'm doing; I'm a machine and I'm all over the place." The food is finally getting out, but where is Michelle? First time, oh you've been here before - first time. First-time diners like to go to customers because it's great for their ego.
Why are we drinking Michels' wine? Yeah hope it's good; they won't think the French have God is passion. Gordon is zero after observing dinner service. He's seen a man who thinks he's far more in love with himself than he is with his restaurant tomorrow.
We start working together now, arguing clear understanding chef to chef and I want to see some passion. But so far, there's been none. The kitchen has been dull and unenthusiastic, lacking the spark that makes fine dining truly special. Gordon wants more from his chefs; he wants passion, creativity, and a love for food.
Gordon believes my belief is nice to sit down and enjoy yourself, spending two to three hours in a restaurant - this is the difference between America and France. People eat at a slower pace in France, while in America, we tend to rush through our meals. In an immaculate God bless America, customers continue to wait for their food.
As Gordon continues his observations of the kitchen, he realizes that there's more to running a successful restaurant than just cooking great food. He sees the importance of passion, creativity, and a love for food in the chefs who work in the kitchen.