What do a Michelin-starred potato purée, a smoked salmon pizza, and jerk chicken from a daytime TV show have in common? They’re the dishes that made chefs famous.
In this episode, we recreate the career-defining recipes of some of the world’s most legendary chefs — from Thomas Keller’s oysters and pearls to Ainsley Harriott’s iconic jerk chicken, Heston Blumenthal’s bacon and egg ice cream, and Massimo Bottura’s accidental lemon tart masterpiece.
Expect unexpected stories, mad techniques, and dishes that changed culinary history.
VIDEO CHAPTERS
00:00 – Legends of the game!
00:19 – Massimo Bottura
03:22 – Ainsley Harriott
05:50 – Wolfgang Puck
08:10 – Thomas Keller
11:27 – Joël Robuchon
14:04 – Hélène Darroze
17:29 – Gordon Ramsay
21:22 – Julia Child
24:46 – Heston Blumenthal
50 Comments
Hi, Im a 15 year old aspiring chef and i start my work experience in the NHS kitchens next week. is there any tips on starting work experience but also going forward in the future? Learned alot from your videos too!
Lol the beef wellington did not make Gordon Ramsay famous.. Gordon Ramsay made the beef wellington famous.
Most people listen to motivating music while working out, but I prefer watching your videos! I feel like my belly's telling me : "Train hard, cook hard, be rewarded!"
It would be cool if you could show as an addition your signature dishes, maybe ones from your restaurant, or a dish you worked on and created yourselves 💪💪
Your time, expense, and long game knowledge you so freely share are highly appreciated. I can't wait to try your restaurant later this summer.
They didn't mention – but Ainsley Harriot was an actually trained chef, was even a head chef of a restaurant! He is not some actor-turned-televison chef!!!!
Heston's receipe reminds me of Matthew Gray's recipe on "Great British Menu: Scotland Starter" with braised shoulder of beef, white turnip salad, and horseradish ice cream. When I worked for him in Atlanta, I remember asking him about it, "Chef, so, horseradish ice cream?" and he chuckled with a smile, "Oh… those good ole days. Horseradish ice cream is actually quite nice when you think about it. Try it one day!"
That last one…why empty then fill egg shells? Seems unnecessary to me.
17:29 I got fucking PTSD off the kitchen nightmares waterphone😂😂😂😂😂
Hey @Fallow I adore that you guys can make a video where you might disagree but you build on your strengths and make a banger dish. I have been catching up on your videos over the last few years. The world needs more videos where you guys might start at a disagreement that turns into a dish you both stand behind
Nice vid
is there not supposed to be mustard around the beef in the wellington after it is seared and before it is wraped?
What do a Michelin-starred potato purée
Culinary history 7:31 you guys know everything 😮
The way you pronounce Connaught hurts my soul.
Hey guys loving the videos, could you try an rate the new £140 smoked salmon from marks and Spencer?
If you do a part 2, please make Michel Bras's Gargouillou.
I remember having the oyster and pearls at the french laundry. That experience was life changing and i cant stop thinking about it to this day
Gentlemen – I was around in the 80s in Los Angeles with Wolfgang Puck. I worked with him many times when he would visit the Hotel Bel-Air where I was working under Chef George Morrone and alongside Michael Mina who has gone on to huge success. The Smoked Salmon pizza is actually an invention of a man named Ed Ladoux. Puck gave him the license to be as creative as he wanted at Spago and Ladoux went on to create what we now know as the California Style Pizza, which has been hijacked and is now referred to as artisan pizza outside of California. We also have to give Alice Waters, the Queen of California cuisine some credit as well. But Ladoux is King of creative pizza. He was also hired by the two gentlemen who started the California Pizza Kitchen chain and created the pizzas for their menu, which are still going strong today and are staples around the world, such as his most famous creation, the BBQ Chicken pizza. Sadly Ed Ladoux has passed away. By the way, I LOVE, LOVE, LOVE your channel. I'm a big Marco, Roux, Koffmann, Ladenis (RIP), and Raymond Blanc fan.
That jerk is rough. Why did you make it so burnt and so dry?
Youre the best. I fallow
i am a sous chef from the philippines and i fookin love this channel all about cooking
Terrible haircuts, decent video
"Oh my god, I dropped the lemon tart, I'm so sorry!"
"…this is some serious gourmet shit!"
"Huh?"
How long does it take for you guys to make one of these videos I wonder? Like is this done as you have time over the course of a week? Or do you guys try to film them over a day or so? Curious to know how you guys find the time to film such great content while managing your restaurant?
23:35 "so the cartouches, we dont use them that often…."
Wot?
“It’s just basically beef stew. Sorry Julia.” 🤷
As they continuously shovel it into their gob.😂😂😂😂😂
You guys are amazing, I definitely need to check your restaurant next time I will be in GB
Wish they had talked more about the ingredients in the dish rather than just the story of it. Their description of the jerk chicken was basically just 'marinade and then grill it'. Okay but whats in the marinade??
Doesn't ol' Gordo's beef wellington also include English mustard?
Dudes! This video is pretty phenomenal. What is that Japanese knife brand and size you guys are using in this video? Thank you!
"Ainsley Harriot….the most influential chef of all time"… yeeah, right..
What happen with his head ? (Turkish operation or what ?)
Please don’t handle liquid nitrogen with these types of work gloves (27:33). If you spill some on your hands, you can get a very bad coldburn. It is safer to handle it without gloves due to the Leidenfrost effect. You can also get special cryogloves, although I‘m personally not too big of a fan of those if you‘re not used to them. You can also see the original chef at 27:10 using no gloves at all.
Idk about the potatoe dish. I'm sure it tastes great, but it looks too liquidity.
Just been for a zoot 3:27 buzz ruined
19:15 did they forget to brush mustard on it?
It's restaurateur, not restauranteur…
Chef I have to say the hair line is looking smashing
Having followed Julia’s book for making Beef Bourguignon it is a little more involved and you cook both the onions and mushrooms separately, adding them at the end so they are a burst of flavour on there own.
I would be interested in trying the tandoori lobster with langoustine, and if you have other suggestions for langoustine I would love to hear it as they are under rated / used
Puck's dish is just a glorified version of a cured salmon sandwich. I make it for myself quite often – bread, spreadable white cheese on it (with optionally mixed-in garlic and dill) and salted or smoked salmon slices on top.
You guys are just perfect entertainment and education at the same time. Genious.
You need a lighter wire whip
I'm a recent convert to the channel and absolutely love it, love the content, the food and the amazing tips. keep up the good work… Viewing from Tenerife…
10:15 It's funny I know the exact video you are referencing for this from watching it a year ago. Shout out to ANTI-CHEF.
Having been fortunate enough to have a meal at French Laundry, the oyster and pearls was indeed plated as a bit of a smaller bite than your version, so it was easier to get everything in one. Chef Keller has his philosophy of diminishing returns past the first bite of a dish, so pretty much everything in the tasting course was only three or four bites. Hats off to you for putting together a version that looks great, it's the type of dish that's so intimidating that I would never think to try and make it myself.
5:41 I love the whole myriad 💀
Love to see you both in a video together, the banter and bromance is great
loving the work. Your content is good enough you don't need cuts every 5 seconds.