5 ms·

Alain Ducasse on the connectedness of every participant to the final product

31 points by wowsig 12y ago

selmnoo 12y ago
> He introduces a cuisine of naturality, which revolves around three elements: fish, cereals and vegetables. More cereals, vegetables, fruits, less fat, sugar, salt and animal proteins sounds great. Not sure about fish. I encourage everyone to watch Mission Blue (it's on netflix), a documentary about what overfishing is doing. Oceanographer Sylvia Earle who's perhaps the most knowledgeable person about large water bodies suggests we pretty much cut it out. [1]: http://ideas.ted.com/2014/08/20/should-you-stop-eating-fish-2/ http://ideas.ted.com/2014/08/20/should-you-stop-eating-fish-...
- steve-benjamins 12y ago
  Did you watch the video? The fish is sustainably caught (only straight nets, single line).
  - quesera 12y ago
    Sustainable resource harvest is a good thing, but isn't truly sustainable if the same resource is being harvested unsustainably by others.
    - julienmarie 12y ago
      Fishing regulations are quite strong in France and are getting stronger and stronger. Public opinion is really sensitive to the topic ( as well as food quality in general - to eat local, organic, etc...). Also most of the fishes served in three stars restaurant are the ones that are less subject to mass fishing ( for multiple reasons, differentiation being an important one – that's why you will never see any salmon in a three star restaurant in France )
      - Ygg2 12y ago
        > any salmon in a three star restaurant in France ) What about salmon farmed in private fisheries?
- lg 12y ago
  i eat sardines a couple times a week. they and other low-food-chain fish are apparently overpopulating the oceans right now due to overfishing of predators, which is having bad knock-on effects on zooplankton.
  - arh68 12y ago
    How do you eat them? With pasta, bagels, crackers? I don't even know what sauce to put on them.
    - lg 12y ago
      Not much, lay them on a couple pieces of wasa bread drizzled in yellow mustard, makes a good quick breakfast.
softdev12 12y ago
I just finished watching the documentary "3 Stars" which describes the process behind getting Michelin stars. It's really interesting to see how this works. One of the older Michelin chefs said he was retiring now because chefs are becoming scientists. He said that cooking is now called molecular cuisine.
pbhjpbhj 12y ago
21 stars? The only available ratings are 0, 1, 2, and 3. Presumably they mean he has been awarded 3-star standard by Michelin and has 6 other times in the past (or some other combination adding to 18 prior stars). Of course one could equally mean he's been a 1-star chef for 21 years which wouldn't be quite so impressive I feel. http://en.wikipedia.org/wiki/Michelin_Guide#Stars http://en.wikipedia.org/wiki/Michelin_Guide#Stars
- simi_ 12y ago
  It's about how many restaurants a chef "owns". I do find it odd as well (how about the head chefs for each restaurant, do they also get Michelin stars?), but this is how it works.
  - infecto 12y ago
    The restaurant itself gets the star rating. The executive chef will gain a lot of attention at a michelin rated restaurant, this is true for all staff. Also you have to keep in mind that executive chefs at michelin rated restaurants do not make as much money as you expect. Most of the ones in the Bay Area are sub $100k.
    - simi_ 12y ago
      Thank you for the clarification. That makes sense
  - infecto 12y ago
    Figured I would also add that its a big deal for everyone who works there because it is as much about food as it is service. The service between a 1-star rated restaurant and most other unrated restaurants is night and day.
- ahjushi 12y ago
  He owns several restaurants that have been awarded Michelin stars.
- infecto 12y ago
athenot 12y ago
This is like Jiro Dreams of Sushi[1] but from a System's View. There are some takeaways in how to put together an exceptional product. [1] https://www.youtube.com/watch?v=Mqz7RSw5030 https://www.youtube.com/watch?v=Mqz7RSw5030

31 points by wowsig 12y ago

> He introduces a cuisine of naturality, which revolves around three elements: fish, cereals and vegetables. More cereals, vegetables, fruits, less fat, sugar, salt and animal proteins sounds great. Not sure about fish. I encourage everyone to watch Mission Blue (it's on netflix), a documentary about what overfishing is doing. Oceanographer Sylvia Earle who's perhaps the most knowledgeable person about large water bodies suggests we pretty much cut it out. [1]: http://ideas.ted.com/2014/08/20/should-you-stop-eating-fish-2/ http://ideas.ted.com/2014/08/20/should-you-stop-eating-fish-...

steve-benjamins 12y ago
Did you watch the video? The fish is sustainably caught (only straight nets, single line).
- quesera 12y ago
  Sustainable resource harvest is a good thing, but isn't truly sustainable if the same resource is being harvested unsustainably by others.
  - julienmarie 12y ago
    Fishing regulations are quite strong in France and are getting stronger and stronger. Public opinion is really sensitive to the topic ( as well as food quality in general - to eat local, organic, etc...). Also most of the fishes served in three stars restaurant are the ones that are less subject to mass fishing ( for multiple reasons, differentiation being an important one – that's why you will never see any salmon in a three star restaurant in France )
    - Ygg2 12y ago
      > any salmon in a three star restaurant in France ) What about salmon farmed in private fisheries?
lg 12y ago
i eat sardines a couple times a week. they and other low-food-chain fish are apparently overpopulating the oceans right now due to overfishing of predators, which is having bad knock-on effects on zooplankton.
- arh68 12y ago
  How do you eat them? With pasta, bagels, crackers? I don't even know what sauce to put on them.
  - lg 12y ago
    Not much, lay them on a couple pieces of wasa bread drizzled in yellow mustard, makes a good quick breakfast.

softdev12 12y ago

I just finished watching the documentary "3 Stars" which describes the process behind getting Michelin stars. It's really interesting to see how this works. One of the older Michelin chefs said he was retiring now because chefs are becoming scientists. He said that cooking is now called molecular cuisine.

pbhjpbhj 12y ago

21 stars? The only available ratings are 0, 1, 2, and 3. Presumably they mean he has been awarded 3-star standard by Michelin and has 6 other times in the past (or some other combination adding to 18 prior stars). Of course one could equally mean he's been a 1-star chef for 21 years which wouldn't be quite so impressive I feel. http://en.wikipedia.org/wiki/Michelin_Guide#Stars http://en.wikipedia.org/wiki/Michelin_Guide#Stars

simi_ 12y ago
It's about how many restaurants a chef "owns". I do find it odd as well (how about the head chefs for each restaurant, do they also get Michelin stars?), but this is how it works.
- infecto 12y ago
  The restaurant itself gets the star rating. The executive chef will gain a lot of attention at a michelin rated restaurant, this is true for all staff. Also you have to keep in mind that executive chefs at michelin rated restaurants do not make as much money as you expect. Most of the ones in the Bay Area are sub $100k.
  - simi_ 12y ago
    Thank you for the clarification. That makes sense
- infecto 12y ago
  Figured I would also add that its a big deal for everyone who works there because it is as much about food as it is service. The service between a 1-star rated restaurant and most other unrated restaurants is night and day.
ahjushi 12y ago
He owns several restaurants that have been awarded Michelin stars.
infecto 12y ago

athenot 12y ago

This is like Jiro Dreams of Sushi[1] but from a System's View. There are some takeaways in how to put together an exceptional product. [1] https://www.youtube.com/watch?v=Mqz7RSw5030 https://www.youtube.com/watch?v=Mqz7RSw5030