https://www.youtube.com/watch?v=IdrEqNO8f4A
Did he already run out of money or something?
>>22104807based I missed him
>>22104807My body is ready
>>22104807>>22104810>>22104812>>22104820Pour one out kings
Today's gonna be a good day.
I missed him brotendos
Is he still on probation for violating that kid in NY?
>>22104807I stopped trusting him when he showed a greek recipe and added some french garbage in it>this cream is creme de la creme, that's how you should make it>the minced meat should have these spices>let's add cheese herethen I deleted all the notes I had from his videos.I am trying to make something as close as possible to the original, not make a french troon version of it.I guess, how are you going to keep posting recipe videos for decades without slop.
Onyo man is backVery nice
>>22104807This is just what I needed, was depressed with Sam Neill passing but this has turned my day around.
>>22104906Everyone loves onyo. But nobody appreciates the beautiful olive olyo.
Wow I just made his vegetable stock recipe yesterday what a spooky coincidence
>>22104810this
need to learn his cadence and body language if i ever become a grandfather
>>22104871I'm so tired of "traditional/authentic" autists like you. Food is for experimenting and fun. Go gobble an authentic cock faggot
>>22104871>stopped trusting the french chef when he started doing french things on recipesYou can find the basic bitch traditional version of a recipe very easily, it's far more interesting to see someone who is experienced and talented bring their own perspective to something.But you know this and agree, this is just your best reach to say something negative about a topic most people enjoy.
His food is alright. You can really imagine boomers in Florida shelling out an extra 10 quid to eat at his restaurant instead of the local dinner.Some of the techniques he teaches are good, but using non-stick for everything is a bit weird. I use non-stick a lot but I'm not browning meat or vegetables on it.
>>22105210Nowadays people would not be so impressed. He's a few steps below fine dining and even "gastropub" or whatever people call fine dining for poor people.It's easy to see white floridians enjoying his slop in the 80s though
>>22105214You have no idea what he serves at his restaurant.
>>22105215His shit was on public television. He cooked decadent Americanized meals with some french and italian chef inspiration. Strained his sauces, riced his potatoes, made it so your average boomer would shell out some extra cash but still get a large satisfying meal.Seems like you "have no idea" what he served.
>>22105218So you admit you've never been to his restaurant but you think you can claim that it isn't good enough for modern guests. Sounds like you have an inflated sense of ego, the svol of the onyo is not with you son.
>>22105220>"BUT you only SAW what he served, you didn't eat at his shops in the 1980s"Anon...
>>22105222Your concession has been accepted but since you got trips I'll call it a draw.
>>22105224>NOOOO YOU HAVE NO IDEA WHAT HE MADE, HE ONLY SHOWED IT ON PUBLIC TELEVISION IN HIS PROFESSIONAL KITCHENS AND NOW HAS A YOUTUBE CHANNEL WITH 100'S OF HOURS OF SHOWING OFF THE SAME TRICKS DOZENS OF TIMES.You deserve worse but it's a blue board.
>>22105227You lost, take the L and move on buddy.
>>22105220You went from saying he has no idea what he serves to saying that he's never been there when he provided that he saw what was served while the guy was on public television.Can you at least concede that if anon saw what he served while he was on public television during the era you guys were talking about, then he at least knows what sort of thing was served, even if he had not personally been to that restaurant in the 1980's?
Alright, this grifter has been at it for a while, but aside from an extremely flattering teaser from gayot and a scathing article published after Jean-Pierre had left the kitchen, there isn't too much information on what he exactly he served. It is clear that he wasn't charging fine dining prices, or even gastropub prices.He has a playlist name "LEFT BANK RESTAURANT." https://www.youtube.com/playlist?list=PLnujfCpADfgfqwG-ZiCpqfFUwld9dWZTM>A more successful effort is a “ravioli study” ($10.95), a quartet of tender pasta pillows, one filled with beef, another with lamb, the others with salmon and duck breast. Only the duck really stood out with vibrant flavor, but it is an intriguing selection.>A surprisingly bland cake of crab, scallop, shrimp and salmon ($11.50) is unimpressive, but the kitchen does a nice turn on the ubiquitous seared tuna starter ($8.50), giving it a nice citrus-and-soy glaze. The beef carpaccio is a simple dish that is simply presented ($8.95), but pales next to an intriguing portobello carpaccio with thin slices of mushroom dressed with capers, basil and garlic with sun-dried tomatoes ($8.95). This one is a keeper.>Entrees are equally erratic. A herb-crusted filet mignon is given a non-prejudicial grilling though it would have been better with a lighter slathering of blue cheese ($31.95), and tuna gets an interesting treatment in another of Bennett’s “studies” ($25.95). This one offers sesame-crusted seared tuna, a maki roll and a spicy tuna tartare. It’s a more successful preparation than a flavorless Chilean sea bass fillet given a peanut crust that adds little flavor ($27.95).>The same lack of skill evident in the lobster-and-asparagus risotto comes back to haunt a mushroom risotto used to frame a slow-roasted duck ($23.95), but a grilled strip steak with peppercorns ($32.95) is a success.For some reason I don't think he was charging more in the 80s...
What is certain is that he's marketing minded. Maybe he's lying in his youtube videos when he says he would serve this dish at his restaurant and people would love it? I doubt it, he had a "fancy" wine menu so a big shot could blow his cash in front of his woman on a whim.
Seriously, you don't need that "budder."
Oh well, the crowd moved on at the end of 80s, time for the next thing. Cooking schools and positive energy entertainment!
He figured people wanted fresh low fat recipes, so once he was out of the kitchen he got to writing.I'll say it again, I like what he cooks. It's decadent and satisfying meals. At home I wouldn't be bothering with straining, ricing, and having an array of fine herbs, but sure this was the extra zest that got people eating there in Florida before the dining scene really took off. (And a lot of butter, of course.)
In the end, the fan boy who said I "didn't know what he was serving" wasn't entirely wrong. I only took Jean-Pierre's word for it. Shame on me for believing the man when he said this is what he serves.
I like his food and personality, don't care if he's just a showman and doesn't have 3 star michelin skill. For a home cook his meals are more than complicated enough.
>>22104871The French are the kings of cooking. Take any other cuisine and add a French influence, it will be improved.
>>22105369>French are the kings*queens
>>22104810He's a boomer, so odds are high he has a nagging wife at home and coming back to do the show is a massive fucking relief. I've known some men to literally work themselves to death to avoid the missus at home. That being said, eventually you run out of shit to do and get bored. 9-5 jobs eat up a LOT of fucking time, so when you get it back it accelerates the progress on hobby shit exponentially. Because you aren't drained and suddenly have all day to do shit you want to do. And even brainless entertainment loses its luster when you have no brain-based activity to balance it with.
>>22105494needs new videos to drive sales of his branding slop. Olive oils, shitty pans, etc
>>22104807fuck yeah
>>22104871
>>22104871>the Beta recipe traditionalist
>>22105334>>22105337>>22105339>>22105345>>22105352holy shit the seethe, let me guess piss poor line cook with delusions of self-importance?
>>22104807How was the rehab?
>>22104810He might genuinely [spoiler]enjoy Food & Cooking[/spoiler]
>>22105352>In the end, the fan boy who said I "didn't know what he was serving" wasn't entirely wrong.Imagine taking 6 posts of song and dance just to smokescreen you begrudgingly admitting you were talking out of your fucking ass. Just lead with "yeah I was wrong" next time instead of wasting everyone's time.
>>22105751I gave my take and some contrarian fedora played devil's advocate. It was a good take.-When his business was booming he was selling Americanized French dishes. Decadent and filling. This is by Jean-Pierre's self report and is exceedingly apparent from what he chooses to cook on his youtube already.-By his own report, business declined at the turn of the decade, so he reinvented the menu, hoping onto the low fat fad, using a lot of fruit on his menu. Nothing French about this era and he doesn't really do it on his youtube. Probably a blunder.-Since it didn't work out too well, got out of the kitchen and hired a head chef to replace himself. Back to French cuisine until the joint wasn't worth keeping open.Where is the seethe? I do look back and think grifter is a bit harsh, but the man sells rebranded crap and tried chasing trends. Fair, but a bit harsh. Miami was growing and gentrifying fast, I imagine it was more about actual French restaurants opening up than his customers not wanting to eat butter, since he jumped right back to a French menu (probably more French than what he served in the 80s) right after. And what he cooks on youtube is where his heart is. Or maybe it isn't? Took him a long time before he would even taste his dish on the videos.He's primarily been a sales man since his business first declined. Pretty hilarious that he said butter masks flavor, though.
>>22106376My apologies for believing Jean-Pierre when he said this is what he served! Oh dear what a blunder! Please scroll up the the playlist named "LEFT BANK RESTAURANT"
>>22106400nta but calling him a grifter is 100% seethe. That or you don't actually know the meaning of the buzzwords you use, tough to say in your case.
>>22106402You should apologize to anon for being wrong but you'll just type another wall of text to pretend otherwise. Don't know why you're trying so hard to salvage things, it's clear you're just very biased to the point that your opinion on him isn't worth much. I'm sure you'll be posting this stuff in more threads in the next coming weeks/months to argue with people because that's usually what people do here when they get angry in threads like this.
>>22106410>100% right>do due diligence anyway>catch the frog saying butter hides flavor, lol>"SAY YOU'RE WRONG NOW!"No.
>>22106376Kek
>>22106415I've already accepted your apology, see you in the next dozen threads about this guy because you're just that assmad about a youtube chef for no good reason.
>>22106410a person who swindles you by means of deception or fraud>Butter doesn't add flavorOn his youtube channel you can watch his fluttering his fingers going on about how you need butter for it taste right. "You're gonna need a lot of budder!">Slaps his name on goods he has no hand in production, marks it up.Gee, never seen a grifter do that before.>Begrudgingly eats what he cooks after the comments goad him for years.Who knows what this frog eats at home, not what he's selling.A bit harsh, but fair.
>>22106419>changes his views on cooking over the course of 60+ years of cookingCan you prove that this was an intentional attempt to deceive people or are you just mad about a youtube chef because their opinion changed on something over the course of half a century?>adds his name on products he did not personally produce99% of endorsements are on things that the person endorsing them did not personally produce, this is such a retarded take that you don't even believe it.>adds shots of himself eating his food because people would like to see them in his vidsYou are mindbroken man. If this is makes someone a grifter to you then grifter just means "person I don't like".I was only half-sure you were just assmad but you've made it very obvious, and this attempt to deceive the /ck/ populace into thinking otherwise is nothing short of a grift.
>>22106428First point: he went right back to a French menu and uses butter and fat liberally on his youtube. Are you even trying?Second point: so just like the other swindlers?Third: Not gonna repeat myself, scroll up.
>>22106435>First point: he went right back to a French menu and uses butter and fat liberally on his youtube.Again can you prove how this was meant to intentionally deceive people instead of his opinions on things changing? It's on you to prove that he is a grifter because you are making that claim so you need to prove that he is intentionally trying to deceive people. I'll keep asking for actual proof until you just give up and say "just trust me I hate him".>second point: so like other grifters?Like every single person who has ever done an endorsement of a product they approve of but had not personally produced themselves. But I guess anyone who has ever publicly endorsed a product they like is now a grifter to you... somehow. Why are you committing to such a retarded standard again? Just so you don't seem like a hypocrite here, right.>third: I'm an assmad retardYeah we're aware. People asked for him to add something to his youtube videos and he did so. You trying to say this makes him a grifter defangs any other point you have about him, you realized that right?
>>22106443Yawn.In conclusion>>22105210>>22105214As I said in these posts, you can see why 1980's Floridians were willing to shell out extra to eat at the Left Bank. Didn't last though.
>>22106457Glad to see that you gave up trying to defend your retarded claim that he was a grifter because even you realized it held no water. I'm happy I was able to convince you on this and I am not surprised that you are too angry to admit you were wrong. I am even happier that I bullied you out of the idea of reposting any of this garbage about him being a grifter in future threads about this youtube chef, something akin to a tard-wrangling public service.Anywho concession accepted and I leave you to your seethe.
>>22106466Drivel. Fedora drivel. Jean-Pierre said what he served. He advertises what he served on youtube.Unlike you, I showed capability of self reflection and stuck to honest methods of discourse. You're the typical rhetorical fedora online, rebutting point by point while periodically yelling "u mad bro." I'm not going to debate every letter of a definition so you can reload and start over. High School debates have a time limit for this kind of trash, forums do not.As said to you yesterday, as it was obvious what you are immediately. You deserve much worse.
>>22104807I was conviced he was dying and didn't wanna make people sad by saying it
>>22105815Said he lost 20lbs and he looked a lot more energetic. I think taking some time off did good for him.
>>22106708Same, I saw a few threads memeing saying they couldn't believe he was gone and I was afraid one of them would eventually be true. A lot of the great cooks are getting up there in years. I know it's only a matter of time before we get another sticky and it's really going to hurt.
>>22104807We're so back frens! This is the best news I've heard all month, my delight is immeasurable and my day is made.
>>22106708his video made it seem like he had dying family members that he wanted to spend time with
