if anybody walked in, chef, nice hair, that is the best compliment you can give that man. you heard rumors, special forces while he was in vietnam. he s like done military something or other. wounded multiple times. ballroom dancing, tango dancing. everything. he s just he s amazing. he s a mystery. but one thing that is not a mystery is chef bui s passion for both food and teaching. make sure, okay, you cut evenly. and make it irresistible. presentation, okay, is 50%. as the current course comes to an end students will be graded on a two-part standard. taste and presentation. yeah, ladies, okay, it don t look good i m not going to buy it. if i don t buy it i never know what it taste like, all right? presentation is everything, the whole thing, okay? yeah very good. pass. along with teaching the
anthony: cabbage and potatoes all steamed in the still. the flavor you get from the fermented grape awesome. daniel: yeah, it s awesome, huh? anthony: it s good. so good. and if you know daniel at all, he can t really help himself. he s popping up and down, serving everybody, making sure everything s just right. and sitting here with his family in the house he grew up in, you can see where it all comes from. madam and monsieur, their son, he s now a gigantic, international success. when he was a young man at 14 sneezing in the field, did they ever anticipate this? [ daniel s dad speaking french ] anthony: no! no early indications of greatness? but i mean, there is a line, isn t there, from the farm, and haute cuisine. they all reflect the region, hopefully. daniel: yeah. anthony: but in the best case, they re interdependent. they they come from each other. in fact, who cooks in the great restaurants? well farm boys, basically. that s who always cook. my deepest thanks t