Great food, art worth learning

Unique 2022-03-22 09:01:33

Chef

Chef

It is absolutely possible to taste delicious food from all over the world. I really want to eat the sandwiches inside,
family and friendship. In the end, I was busy with my career and fit in with my hobbies. I was really happy.

The variety of fresh food and the transformation process is so amazing, I really want to learn!
Maybe I ate too rough before and didn't pay attention to the specific taste. It seems that many things still need to be careful. But I am also worried that once I know the specifics, it will not feel delicious. It may be the siege effect, or the beauty of distance.

Inspiration can come from famous local snacks.
First imitate, then innovate.
Sometimes when I see ingredients, I think of what to cook.

Her daughter-in-law was actually inside, but it was a pity that it was left behind in the end.
Iron Man also came to make a cameo, haha

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Extended Reading

Chef short comments

  • Elmore 2022-04-22 07:01:06

    It was so smooth that by the end I was thinking "huh?" "over?". Fortunately, I didn't watch this film at night, otherwise I would have starved to death.

  • Mabelle 2022-03-26 09:01:04

    For a comedy that was almost a TV movie, there were Downey Jr., Sofia Vergara, Scarlett Johansson... I didn't quite believe my eyes for a while. (I'm sorry I didn't know happy when I was blind)

Chef pictures

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Chef quotes

  • [last lines]

    Ramsey Michel: I just thought you and me bury-the-hatchet would be a good story. Reservations out the door. More importantly, you know, you just cook your ass off. In the meantime, you just tweet me where ever you are, and I'll come running. All right? 'Cause this shit's good. Delicious. Delicoso. Mucho goodo...

    [walks away]

    Martin: Hey hemet, that was a lot of talkin' and you not punching him. So what did the asshole say, huh?

    Carl Casper: I think that asshole might be our new partner!

  • Carl Casper: [excitedly reading Ramsey Michel's review] "Gauloises: Eager to Please. Ten years ago, I had the good fortune to dine at Chef Casper's revelatory Miami bistro, Marrow. The sheer audacity of this fresh, brave voice of the culinary scene reminded me why I write about food as a vocation. It is nearly impossible to separate my glowing regard for Chef Casper and how much he inspired me from my expectations as I sat down to dine at the recently remodeled Brentwood Gallic staple, Gauloises. Oh, how times have changed."

    [not so enthused]

    Carl Casper: "Over the last decade, Carl Casper has somehow managed to transform himself from the edgiest chef in Miami to the needy aunt that gives you five dollars every time you see her in hopes that you will like her, but instead causes you to shrink from her cloying embrace which threatens to smother you in her saggy, moist cleavage. The signature app, intended to impress the country club brunch crowd, is the caviar egg. A shirred egg topped with a dollop of caviar is an excuse for the chef to overcharge us for his insecurity and lack of imagination. Carl Casper can be best summed up by the first bite of his needy, and yet, by some miracle, also irrelevant chocolate lava cake. Casper didn't even have the courage to undercook the cake, thus curiously lacking its signature molten center. This sad dessert is emblematic of Carl Casper's disappointing new chapter. His dramatic... weight gain can only be explained by the fact that he must be eating all the... food sent back to the kitchen. Two stars."

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