For sure you should ;) Thank you for your kind comment!

meh they get to eat it too, I think its more about that and maybe them just wanting to see what exactly goes into each dish

Exactly. Basically probably $300 to garnish a plate.

Use the subtitles! We made them

@@EliteLife same and am also not able to see the subtitles

@@lilimuthemba3138 They are there ;) Just push the button: take.ms/LjNsN

Thank you for your comment, Rot.

Its like if ur having a party havent,see someone in a long time n u enjoy,cooking sure,y,not othrr that,dat its,rlly no point

When I entertain I'll typically pick 1 course to try something fancy / experimental. It's not something I'll do often but I live 20 minutes from Borough market in London, and am blessed with some incredible ingredients. I equate it to picking up my wife, like sure she's more than just her looks, but her looks is what I noticed first and made me wow. It's the same with cooking and eating. My last time I picked the starter where I did gooseberry jam with flaked mackerel on top in a circular ring, with a fennel, radish and beetroot roasted combo in a rectangle, and then I had an elder flower reduction spread underneath on the plate. Sure, it took like 90 minutes to make 4 courses, but the curry basically cooked itself. The time before then I did a rabbit main on a fancy cos cos, fondant turnip with a plum puree and a tomato sauce. I am still in the process of refining this dish, and have since done again but less fancy, with roasted and pureed apricot, as well as dried apricot with the other things in the cos cos. Eventually I imagine I will take it back further and keep it mostly the rabbit and apricot, which is a delicious combo, and then I'll make it all fancy on a plate. Randomly I was out with the couple we hosted and the chap was raving about to all his friends, 9 months later, saying it had given him a new appreciate for food as before he was largely utilitarian about eating. That makes it worth the effort, about 3 hours for this dish in total, for 6 courses.

U fancy pancy

i disagree. visual aspect goes hand to hand with the way the chef wants you to eat and experience the food. the right plate, the right visual can determine way more that what is a "visual thing". And no, the cooking part is not the part that will take more time. preparing the sauces, and the preparation and selection of ingredients take much more time by far.

Next sunday or monday. We planned cooking class, part 2

@@EliteLife salut

@@rony845 Salut!

Not in this case. In fact his name is usually spelled Franck and he is providing the class, not teaching it.

McDonald,domino, KFC are the right places for you.

@@LuckyM83 hahaha you got ke

In France hamburgers laugh at the pure cholesterol of the American shitty ones.

Wtf are you even talking about? August Escoffier the godfather of french cuisine teaches the exact opposite. So does bocuses nouvelle cuisine smartass