now, just to give you an idea of the standards here, the kind of traditional dishes, baseline old school fundamentals you re expected to master before you move on at becoming a creative genius all your own, meet these guys. matthew vianet, joseph viola and the institute s top dog, alain lacosec. chefs and m.o.f.s all. otherwise known as muffs. pretty much pay your flight home, private. master chefs. every four years, they have this m.o.f. competition. m.o.f. is meilleur ouvrier of france. the master craftsmen of france. there s about 30 discipline of craftsmen where you can acquire the m.o.f. see that red, white and blue around their necks? that means they made it through the brutally, unreasonably rigorous competition that pits hundreds of top chefs against each other, where only a handful survive.
so basically, four or five every four years. certified by the highest in the land as being at the very top of the top of their professions. m.o.f. challenges often include ultra old-school classics not unlike the one we re making today. pouillard au visse. slipped under the breasts of chickens from bresse, the rolls-royce of chickens. it s then tied, slipped inside a pig s bladder and steamed until tender. the idea is to concentrate the flavor of the truffle inside the bladder. the dish they choose, it s always in reference to a chef of the past. and this was a dish brassier as doing. the at times brutal world of the michelin kitchen looks much of the time like a boys club. but where do they come from?
off your feet. most everybody s been in the ocean and they ve been pounded bid a huge wave and they feel that force. they can t get up until the water recedes. moving water a river or stream or flood-control channel does not give you that relief. it never relations so that force is constantly on you and you can t get up. that s where most of your drownings occur. you re trapped in your car and being carried away in a flash flood. what should be your first mof? a, unbuckle your seat belt and open the windows. b, push open the door and swim away from the car or c, keep the windows rolled up and stay with the car? you re not going to be able to push the door open against that weight of that water. remember how heavy that water is. remember it s an incompressible fluid. it doesn t just push aside like you do the air when you open the door. so that door is pretty much going to be staying closed. which makes b an impossible decision. and staying with the car is no
so basically, four or five every four years. certified by the highest in the land as being at the very top of the top of their professions. m.o.f. challenges often include ultra old-school classics not unlike the one we re making today. pouillard au visse. thick slices of black truffle are slipped under the breasts of chickens from bresse, the rolls-royce of chickens. it s then tied, slipped inside a pig s bladder and steamed until tender. the idea is to concentrate the flavor of the truffle inside the bladder. the dish they choose, it s always in reference to a chef of the past. and this was a dish brassier was doing. the at times brutal world of the michelin kitchen looks much of the time like a boys club. but where do they come from?
now, just to give you an idea of the standards here, the kind of traditional dishes, baseline old school fundamentals you re expected to master before you move on at becoming a creative genius all your own, meet these guys. matthew vianet, joseph viola and the institute s top dog, alain lacosec. chefs and m.o.f.s all. otherwise known as muffs. pretty much pay your flight home, private. master chefs. every four years, they have this m.o.f. competition. m.o.f. is meilleur ouvrier of france. the master craftsmen of france. there s about 30 discipline of craftsmen where you can acquire the m.o.f. see that red, white and blue around their necks? that means they made it through the brutally, unreasonably rigorous competition that pits hundreds of top chefs against each other, where only a handful survive.