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CNN Anthony Bourdain Parts Unknown November 29, 2019 06:52:00

jose: this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold up that we put the work doesn t mean it s good. when the food critics, they come. and they say, the chef was not there. and i look at the food critics saying, it s almost like a lack of respect. who do you think these people are? where do you think they come from? what do you think their careers are? every one of those amazing thousands of chefs, sous chefs, that we have across the world, they are as good if not better than the guys that have the big name on top with neon letters. t-mobile makes the holidays easier. .like this. because right now when you buy one of the latest samsung phones you get one free. on that. so you can post this. .score this. ....

Work Doesn T , Food Critics , Sous Chefs , Neon Letters , T Mobile ,

Detailed text transcripts for TV channel - CNN - 20190317:07:51:00

Finish it with a clementine sauce for you. jose: light is key. light and flavorful. waiter: gentlemen this is your next course, kokotxas al pil-pil. anthony: this is squid ink, the sauce? jose: yep. anthony: awesome. waiter: this is secreto ibérico de bellota. secreto, or the secret, it s a secret cut of the iberian pig. located underneath the front shoulder. anthony: ah, yes. jose: this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold up that we put the work doesn t mean it s good. when the food critics, they come. and they say, the chef was not there. and i look at the food critics saying, it s almost like a lack of respect. who do you think these people are? where do you think they come from? what do you think their careers are? every one of those amazing thousands of chefs, sous chefs, that we have across the world, ....

Anthony The Ant , Squid Ink , Clementine Sauce , Kokotxas Al Pil , Secreto IbÃ Rico De Bellota , Work Doesn T , Food Critics , Sous Chefs ,

Detailed text transcripts for TV channel - DW - 20181128:13:31:00

Creative food food dishes. behind the scenes a day in the life of opera singer ellis i feature. in the air amazing art from a bird s eye view. you ve heard the saying that too many cooks spoil the broth for but for two german chefs on the island of their collaboration has been a crowning achievement your home is king and young philip bay and i have been named chefs of the year by the prestigious restaurant guy gold mijo now it s quite unusual for dual to receive this honor so we traveled to sochi to meet the award winning chefs and find out what exactly caught the attention of the food critics. early in the morning on the north sea island of suit when the tide is out top chef you honeys king makes his way to his oyster bad. november and december is oyster ....

In The Air Amazing Art Froma Birds Eye View , Philip Bay , Crowning Achievement , Restaurant Guy Gold Mijo , Food Critics , North Sea Island ,

Detailed text transcripts for TV channel - DW - 20181128:00:31:00

Creative seafood dishes. behind the scenes a day in the life of opera singer elders i speak. up in the air amazing art from a bird s eye view. you ve heard the saying that too many cooks spoil the broth for but for two german chefs on the island of their collaboration has been a crowning achievement your home is king and young philip bana have been named chefs of the year by the prestigious restaurant guy gold mijo now it s quite unusual for dual to receive this honor so we traveled to so to meet the award winning chef and find out what exactly caught the attention of the food critics. early in the morning on the north sea island of suit when the tide is out top chef ....

Crowning Achievement , Restaurant Guy Gold Mijo , Philip Bana , Food Critics , North Sea Island ,

Detailed text transcripts for TV channel - CNN - 20181022:03:51:00

anthony: mm. waiter: gentlemen, this is your portion of the salt roasted foie gras. then brian s going to come finish it with a clementine sauce for you. jose: light is key. light and flavorful. waiter: gentlemen this is your next course, kokotxas al pil-pil. anthony: this is squid ink, the sauce? jose: yep. anthony: awesome. waiter: this is secreto ibérico de bellota. secreto, or the secret, it s a secret cut of the iberian pig. located underneath the front shoulder. anthony: ah, yes. jose: this is an homage of the goodness of the sea meets the goodness of the earth. you know the work that goes into creating a menu like this? hold up that we put the work doesn t mean it s good. when the food critics, they come. and they say, the chef was not there. and i look at the food critics saying, it s almost like a lack of respect. who do you think these people are? where do you think they come from? what do you think their careers ....

Anthony The Ant , Foie Gras , Clementine Sauce , Kokotxas Al Pil , Secreto IbÃ Rico De Bellota , Squid Ink , Work Doesn T , Food Critics ,