Pro Chefs Review Restaurant Scenes In Movies | Test Kitchen Talks | Bon Appétit

they're gonna have sex no but they will show these is it no today we're here today we are and today we're reviewing scenes reviewing seams and lines from TV and film I just know watch a lot of like food-oriented movies I feel like like a doctor watching Grey's Anatomy you can tell that they have no idea what they're doing just shaking the pan you know sorry [Music] he just crushed an entire head of garlic with his palm you've never done that to saturate the clothes you know it's not always as easy as like jon favreau did but like i just want to say I've never seen you do that I don't normally do it cutting fennel I said she don't love the way he's asks I gotta say why do you do this one no I'm like one fluid motion like the whole like citrus not the back and forth he's like you're like you gettin too much of the pit that way got too bitter was that one shot that was very maybe but scary andy bear gotti that was almost like a little bit of the OL staring drive you know like what Andy does in every single video there's very little order people just typically smash garlic yeah this is definitely legit also like legit that he's alone in the kitchen like prepping for just like in some dark ya room a little little gloomy in there lights on it's like what oh yeah and a man just rolls in with a pig he is not gonna butcher this pig I think he is I think I was exactly what he's gonna do oh my God looks like wait timeout Wow he's my favorite kind of looks like Guy Fieri without the frosted tips do you ever think about that marci someone did that for him they're cutting but he's not butchering that pig I don't know to understand the anatomy of a pig requires so much like decisive cuts like as few cuts as possible I just find it hard to believe that he would have like done a crash course in pig anatomy in order to do that scene but I don't know taking the head off like I don't know where I was like I don't know where I'd go in you know I was like yeah head off okay break it down the belly right no that was bacon that was bacon no he doesn't look like guys hearing Gilmore oh that's gonna be bad let's watch the one on the Gilmore Girls Mike oh they had like a restaurant yes I remember thinking mothers where's my glazed nose does that is she's cooking she's holding something and she hands that you don't have like a team of people around you holding your stuff no that's Mary Poppins style Mary Poppins - yeah that's not true so three people are making the one all components of this one dish I'm just there's like this random throw - there's bananas and apples some romaine lettuce where you would normally have like a heat lamp right there oh she's a mess she looks like the head chef I'd fire her me yes oh my god that's it shut it down shut it down if I wasn't expecting him Josie Larissa men rain out sorry yeah I mean I've worked in kitchens where we stood so closely together that when you turned around from the stove to the chef you had to keep your elbows tucked in otherwise you would like elbow someone in the ribs but also working in a kitchen when it's working well it's like it's almost like you're dancing exactly but at the same time there's also just certain terms that you use that they didn't use it at all here like didn't say behind they didn't say hot so they were all kind of bumped into each other I do that also in the Train I'm like behind you and people are cold that's it they're reading in those I says sorry we know you've been here for a while I have you've been really nice to us but you're horrible and you're fired okay oh my god ratatouille all the copper or the copper thoughts like that doesn't exist wait go back that is a copper speed rack we're talking this is money here speed racks already expensive a copper one oh my god obviously there's like the heat properties you know like the thermal properties of copper it heats very quickly and evenly but like the whole thing was like you use copper because like frankly like you have to keep it polished polished copper in a kitchen was a signifier of all the other things that were also being done correctly tight do you think that this was a decision made on the animators part to be like oh it's copper - oh this is like fancy and they can I know that the consultant for ratatouille was Thomas Keller and he loves an offer well there you go if they've got that Thomas Keller hat apron yeah it's all TK right there we are not copper pop material around here oh my god yes the sleeves like have you ever cooked with long sleeves literally never I feel like I'm trash I won't be dragging my arms through why don't you swear why do you think it's so that they can show off who's spilling the least amount of stuff on themselves that kind of does you know very Chevy yeah I think that's true is it really dirty clear or I would give you was that keep the station clearer I will kill you that sounds accurate yeah right what you see on everybody station like that is like a reflection of the status of their mind you know so like I've got like the computer remnants of lunch you know like a little bit of this morning's coffee no nothing good is happening over there love that that was all the way boom baboom all the way down yeah but still we can aspire to that and then one fluid motion scoop Adela with the Scheldt I was celery I would have called that in a week it's cool okay this is good fellas where's Brad I feel like this is a brad pic or something Goodfellas Paulie chopping garlic you know yeah I seen let's do it holy did the prep work and he had this wonderful system cutting the garlic with the razor blade what a movie all a well-manicured very well manicured hand I just this is actually the only thing I remember from this movie I don't I really watching this as a child and then it's taking my dad's razor blade and doing exactly that like don't do that at home right like if you use a use racer that you used to cut some oh oh just don't go to use some rusty one you're fine oh I've used razor blades to score when I go to my mom's for the holidays she only has spell knives and I'll just use a box cutter it's it's easier to break down a turkey with the buck hotter than all night needs to slice it so thin that is why in a pan with just a little oil that's very good system I would baby just throw him and let him cook in the sauce not you know what do you do he bloomed them in the oil what I mean calling the oil and I let it heat up a little and it's just I kind of confit badly well why not just do it in the sauce they will disappear well that's what he said thing fall apart in the oil taken of the garlic most melt so yeah it says when you put in a pan and melt another oil but like that doesn't happen garlic doesn't melt away making sure there's no sauce it's just a movie I'm sure you saw something no it's probably crazy I mean think you kidding me Paulie you want even if it's bad yeah it's the best boss don't freaking kill me the kitchen that I worked in the mines made most of this especially on the Upper West Side yeah super French old-school regard but squeeze all cooking lot of cooks in this kitchen fire it was like a miniature volcano erupted which is like you don't want to see that is you would get yet you get yelled at for a flare-up and they were doing it for the drama Bradley Cooper so hot here's a pencil eyes ear you never using pets on a restaurant pens and sharpies so that is bizarro but because Bradley Cooper is very handsome outlets some are single two one five broad one risotto two beef one turbine the way he was like calling everything out on X both felt accurate to me definitely so when you're expediting you're basically calling out the ticket order so that the cooks know what to make next what tables are coming up next and then you're also communicating if there is service staff that as they come in you're telling them don't take table 22 table 12 or when you come back I will kill you Here Come Sienna that was oh hey you get Bradley I get Sienna oh my god perfect what a dream all right 20 milli was sick at school you're fired what take your knives and go pod month oh yes yeah take your knives and go I mean come on who hasn't heard that one before I'm the mermen fired of you know yes I have never been fired I didn't get fired like that but I've been fired I'm gonna go through yeah you cost me my job yes see you brought your knives I'll triple your salary God you said you needed the money that would never happen I don't know what per position is but like the idea of like she's get her but her sellers getting triple although there is a believability in that line cooks who don't carry umbrellas happened to me yesterday means you know I still don't carry an umbrella drenched to the bone huh I think I'm gonna watch this tonight I mean it's it's okay if it there bantha variant true this is from a drink mandolin see that oh wow he severed the spine right away on the fish which like paralyzes it immediately it was dead already it wasn't done until he put that like a wooden thing it's alright really laughing it's a really cool technique oh gosh oh using a the vegetable cleaver awesome that is pretty oh it's like rectangular like I figured what they're called the nakiri knives or something I want one of those hello Greg crisscross pattern on the on the flayed you catch that he ran a knife this way this way and this way this way to create like exes essentially it gets crispier texture down inside deeper into the fish what does the new that whole high style fried fish that's I have no idea what it's gone maybe that's what he's making squid that was exciting he's scoring it like a pro it's got very triggered I had to do this every day for like dough yes so he's scouring the flesh of the squid he's not cutting all the way through he's like angling the knife and making these really shallow cuts that span the entire length of the body so that when you cook them they'll it'll like the protein will immediately curl up into a circle like a yeah I'm entranced okay oh my god so info oh the role to get the seeds out yeah that's next level I just look like an idiot like trying to jam and shaking it out just like the night that brad has but can Brad do that look how fast he's going this person is a hired professional yeah you know gave this person like three weeks to like learn ballet or whatever like learn knives or the most competent actor ever I thought we were gonna watch bad movies this is a this is very impressive I am blown away do you guys know who it is is he gonna he's gonna cut he's gonna kill that chicken in front of us this is hooli and Julia the 2009 psychological thriller she's making it look really hard to chop onions chopping onions is not that easy I went to bone Appetit culinary which is just where like at one point Carla shows you how to do something my culinary school also had only boys it was all it's all pretty real this feels real and sad and in the knife at one this guy is just like a caricature of French culinary instructor it's like the casting call literally it was like do you look good in round glasses and how bushy is your mustache a tube right is that what's on chef do a toke toke which is like those those big tall like white cylindrical hats and the other fingers here [Laughter] she's pushing for it you could be it could happen I have cut a several hundred onions in my time I've done this I think this is realest what would you do with all that stuff and then you just eat onion soup all week how long do you think that took her wait has anyone ever told you that like you have to light a match wave it out uh-huh put it I guess you never heard of that it's chopping onions with a dull knife is what makes you cry right I think it depends on the onion if you're chopping an onion that's been in storage for a while it tends to have more of whatever it is that makes you cry you want to know what the word for the things that make you cry are yes black remainders no such an amazing movie title I wonder what they would do in a movie where they were representing the Bon Apetit Test Kitchen then I would have an eagle eye on it yeah true that'd be wild maybe one day

Channel: Bon Appétit

Views: 2,805,391

Rating: 4.9340677 out of 5

Keywords: test kitchen, movies & tv, movies + tv, movie scene breakdown, chef cooking scene, jon favreau chef, chef film review, gaby melian, alex delany, molly baz, brad leone, bon app brad leone, bon app molly, andy baraghani, carla lalli music, bon app carla, bon app andy, chris morocco, bon app chris morocco, test kitchen talks movie scenes, test kitchen talks review, bon app test kitchen, best food movies, best movie food scene, best food film, food, bon appetit

Id: kNbKQg9SSio

Length: 15min 14sec (914 seconds)

Published: Wed Jan 08 2020

Reddit Comments

[u/LiveFreeFratHard]

Chris definitely threw in his “Bradley is for you, and Sienna is for me” line because he knows what the comments say about him. Lol

He’s tactical like that.

[u/Jloother]

Jon Favreau put in WORK on Chef. Roy Choi schooled him on all this stuff. watch The Chef Show on Netflix and Favreau just loves cooking and being in that kitchen. it's fucking awesome.

[u/BobaFettCat]

I liked this one. I know it’s mostly just them standing around talking, but it’s also nice to hear people who do work in kitchens and cook everyday give us their take on scenes.

I also appreciate the length of the videos. They’re not super long! I don’t feel like there’s a ton of filler.

[u/Shalmanese]

If you've never seen the opening scene of Eat Drink Man Woman before, you're in for a real treat. Easily the best cooking scene ever filmed.

[u/oneupdouchebag]

I've always jokingly pronounced "Julie and Julia" the way Christina does in this video and now I'm wondering if there is some place we both picked that up or if she's just my new best friend.

[u/Font-street]

1) Chris smashing that garlic is surprisingly ooooh.

2) Christina and Alex have great chemistry. Also Priya and Sohla are very endearing together.

3) echoing my other reply in this thread, I would love to see more interactions, personally. It seems like each pairs only got a selection of movies to comment on.

4) and this might lean a bit more to entertainment rather than cooking but I do enjoy it still.

[u/ruhyen]

Loved this episode. Super curious why anyone would ever fire Carla!

[u/bikebuyer]

Loved Christina and Alex! So much fun together.

Weird hearing the remarks on Chef, as if just because an actor isn't a chef doesn't mean they wouldn't work hard and study for their role? I would have thought Favreau/Choi would have been in their sphere in some capacity or that Chef overlapped somewhere in the food media.

I loved Brad and Gaby's reactions, mix of fun and understanding the movies are entertainment. On the other hand, cool to hear from Carla and Andy what was wrong. This is the type of fun I'd expect from the "Talks" series!

[u/maculae]

The lack of scenes from Big Night saddens me. It was THE foodie movie in the 90s. Bourdain raved about it on the 1st version of No Reservations.