Pro Chefs Review Restaurant Scenes In Movies and TV

They're gonna have sex.

No, but they won't show this.

This is a kids show. How do you know, no?

Bleep. [exciting upbeat music]

[smacking]

[Both] Today we're.

Here. [laughing]

In the test kitchen.

And today we are.

[laughing]

Ooh, yeah. [smacking]

And today we're reviewing scenes from [laughs].

[smacking]

Reviewing scenes and lines from.

TV and film.

Oh.

[rustling] [laughing]

That's good, right?

[laughing]

Well I just don't watch a lot of like food-oriented

movies, I feel like.

It's like a doctor watching Grey's Anatomy.

You can tell that they have no idea what they're doing.

To make it look. They're just shaking

the pan, you know, stirring. [laughing]

Like, whew!

[upbeat music]

Oh, whoa.

Whoa.

He just crushed an entire head of garlic with his palm.

You've never done that?

To separate the cloves? What are you talking about?

You know, it's not always as easy as good

old John Favreau did. I'd like to see you do it.

But like.

[crunching] [gasping]

[laughing]

I just wanna say I've never seen you do that.

I don't normally do it. [laughing]

[upbeat music]

Cutting fennel, that's--

Nice, nice.

[Both] Zesting.

Don't love he way he zests, I gotta say.

Why, do you do this one?

No, I'm like one fluid motion

like rolling the citrus. Oh, not the back and forth.

Not the back and forth.

He's like [imitating repetitive smacking].

Yeah yeah yeah, I don't like that either.

I never do that.

You get too much of the pith that way.

Yeah, too bitter.

[upbeat music]

Whoa.

Those are his arms.

Did you see--

Was that one shot?

They might be

[bleep] with us. That was very

Andy Baraghani. That was.

That was like a little bit of the ol' stare

and drive, you know.

Like what Andy does in every single video.

[beeping]

There's very little order.

People just typically smash garlic.

[tapping] [beeping]

[upbeat music]

This is legit.

Yeah, this is definitely legit.

Also, like legit that he's alone in the kitchen

like prepping for--

Just like in some

[laughs] dark room. Yeah.

Little gloomy in there.

Turn the [bleep] lights on.

It's like us back there on station one.

Oh yeah and a man just rolls in with a pig.

Turn it around.

He is not gonna butcher this pig.

I think he is.

I think that's exactly what he's gonna do.

Oh my God.

He kinda looks like, wait, time out.

Wow, he is--

Jon Favreau kind looks like Guy Fieri

without the frosted tips.

Did you ever think about that?

♪ Dig, she don't care ♪

Ew, this is narsty.

♪ Fellow john he gone ♪

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 learning.

Like decisive cuts,

like as few cuts as possible.

I just find it hard to believe

that he would have like done a crash source

is pig anatomy in order to do that scene.

But I don't know. Even just like,

taking the head off.

Like I don't know where I would like--

I couldn't do it.

I don't know where I'd go in, you know.

That was like smooth.

Yeah yeah, so wasn't him.

[upbeat music] Head off.

Okay, breaking down the belly, right?

What, no he doesn't.

That was bacon.

That was bacon.

No, he doesn't look like Guy Fieri.

[laughs] Oh.

[laughing]

Gilmore?

[Director] Yes.

Oh this is gonna be bad.

Let's watch the one on the Gilmore Girls.

[smacking]

[Man] Careful.

I'm okay.

Peppers, peppers.

Mike!

Oh, they had like a restaurant right?

They had like a--

[Both] Diner or something.

Yes, I remember the Gilmore Girls.

Okay, where's my glaze?

Where's my glaze?

No one says that.

Not in, not.

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 style, you're right.

Yes, that's not true.

You like--

So three people are making the one,

all components of this one dish?

Okay, I'm just gonna pause. [laughing]

There's like all this random produce.

Bananas and apples and romaine lettuce just like--

Where you would normally have a heat lamp right there.

Oh my.

Probably, she's a mess.

She's a mess.

She looks like the head chef,

I would fire her immediately. Yes.

All on top

of each other. Touching.

Oh! Oh my God!

Oh, that's it.

Shut it down, shut it down.

If I was the inspector,

I'm [bleep] closing that restaurant right now.

[laughing] [slapping]

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 elbow someone in the ribs,

but also working in a kitchen,

when it's working well,

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 at all here.

Like they didn't say behind,

they didn't say hot,

so they were all kinda bumped into each other.

I do that also on the train.

I'm like, behind you, and people are like, [gasps].

Oh my God, oh my God!

That's it.

They're reading a note that says,

sorry, we know you've been for a while.

You're fired [laughs].

You've been really nice to us,

but you're horrible and you need to go.

You're fired. [upbeat music]

Okay.

Oh my God.

[Both] Ratatouille.

I love this one so much.

It's a really good one.

[upbeat classical music]

What are you doing?

[stammering] I'm cutting vegetables.

All the copper, all the copper pots.

You waste energy.

I feel like that doesn't exist anymore.

Wait, go back.

That is a copper speed rack.

We're talking. Drama.

This is money here.

A speed rack's 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 frankly, 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.

Super tight.

Do you think that this was a decision made

on the animator's part to be like,

ooh, it's copper, to show this is like fancy

and they can-- Well, I know

that the consultant for Ratatouille was Thomas Keller

and he loves copper, so. Oh, well there you go.

That's probably why. They've got that

Thomas Keller half apron, it's all TK right there.

We are not copper pot material [laughs].

No, we really aren't.

I guess that's why we don't have any [laughs].

Yeah, we got a lot of stainless around here.

[scoffs] Your sleeves look like you threw up on them

Oh my God, yes.

The sleeves.

Like, have you ever cooked with long sleeves?

Like it's so hard. Literally never.

I feel like I'm gonna be dragging my arms through [bleep].

[laughs] Why do chefs wear white?

Do you they it's so they can show off

who's spilling the least amount of stuff on themselves?

[laughs] That kinda does--

You know that?

Feel very chef-y, yeah.

I think that's true.

Is it really?

[upbeat classical music] [liquid splashing]

What is this?

[stammering]

Keep your station clear.

[crashing]

[Alex] Station's dirty.

Keep your station clear or I will kill you!

Accurate.

Was that? [laughs]

Keep the station clear or I will kill you.

That sounds about right. Sounds accurate, yeah.

What you see on everybody's station,

that is like a reflection

of the status of their mind. Chaos.

So like I've got the computer, remnants of lunch,

you know, like a little bit of this morning's coffee, like.

You ain't getting [bleep] down on that station.

No, nothing good is happening over there.

But must arrive on the customer's table

at exactly the same time, hot and perfect!

Every second counts.

Love that!

That was a move!

All the way, boom boom boom, all the way

down the leek. But that wasn't real.

It's animated [laughs].

Yeah, but still, we can aspire to that.

And then one fluid motion scoop it up with the--

And that was celery.

That was celery?

[laughs] Yes.

I would've called that as a leek.

It was obviously celery. [upbeat music]

It's cool.

Okay, this is Good Fellas.

Where's Brad?

I feel like this is Brad pick or something.

Good Fellas.

Paulie chopping garlic, you know,

you seen? Yes, I seen.

Let's do it.

[upbeat jazzy music]

[Narrator] Paulie did the prep work

and he had this wonderful system.

Yes, it is!

They're cutting the garlic

with a razor blade. So good.

What a movie.

Paulie has well manicured.

Very well manicured hands.

I just.

This is actually the only thing

I remember from this movie.

I don't, I just like--

I remember watching this as a child

and then taking my Dad's razor blade and doing exactly that.

Like, don't do that at home.

Why?

Like if you use a used razor

that you used to cut something.

Oh, so just don't go using rusty one

you found in the basement, oh. Right, right.

I've used razor blades to--

[Both] Score.

Before.

Yeah, that's nice.

When I go to my mom's for the holidays,

she only has dull knives

and I'll just use a box cutter.

God,

the box cutter's worse. It's easier to break

down a turkey with a box

cutter than a dull knife. Oh my God.

[Narrator] And he used to slice it so thin.

They melt in the sauce.

[Narrator] In the pan with just a little oil.

It's very good system.

I would maybe just throw them and let them cook

in the sauce, not in the,

what'd he do, he bloomed them in the oil

a little bit? I would put them in cold oil

and like let it heat up a little

and it's just like kind of confit the garlic.

But why not just do it in the sauce?

They will disappear.

And you would lose. Well, that's what he said.

They'd fall apart in the oil.

It's like, oh the garlic almost melts away.

Yeah, he says when he put it in the pan

it melts into the oil.

But that doesn't happen.

[laughs] The garlic doesn't melt away, so.

No, it doesn't.

Just making sure.

[Director] How does this sauce stack up

against sauces you guys have made?

I don't know, I didn't

taste this one. Taste it, yeah.

There is no sauce [laughs].

It's just a movie.

I'm sure it's awesome.

[laughing]

No, it's probably great.

I mean, like you kidding me, Paulie?

You want it even if it's bad.

Yeah, it's the best boss.

Don't freaking kill me.

[Head Chef] 30 seconds on that lamb.

[Chefs] Yes chef.

[dishes rustling]

The kitchen that I worked in that reminds me

the most of this is Pichelein

on the Upper West Side.

Yeah, super french, old school, brigade.

style cooking. Haute cuisine.

Lot of cooks in this kitchen.

[laughs] I know.

I'd say it's a little turnt up.

[sizzling]

Ooh, fire.

[laughing]

It was like a miniature volcano erupted,

which is like you don't wanna see.

You get yelled at for a flare up

and they were doing it for the drama.

Bradley Cooper's so hot.

He has a pencil.

[laughing]

By his ear.

I was gonna say that.

You're never using pencils at a restaurant.

No.

You're using pens and sharpies.

So that is bizarre. Hilarious, that pencil.

But because Bradley Cooper's very handsome,

I'll let it slide. We're gonna let it slide.

Yeah.

[mumbles] table two, one foie gras, one risotto.

[Chefs] Yes, chef.

Followed by two beef, one turban.

The way he was like calling everything out on expo

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 20 to table 12

or when you come back I will kill you.

[sizzling]

[rain smacking]

Here comes Sienna.

[sighs] [laughs]

Hey, you could Bradley, I get Sienna.

Oh my God, perfect.

What a dream. Cool.

Sorry I'm late, Conti, Lily was sick at school.

You're fired.

[Blond Woman] What?

Take your knives and go.

[gasps]

Pack your knives and go?

[Director] Pack your knives and go.

Is that a real thing?

Is that just? [skeptical groaning]

On a TV show.

That's what Padma says.

Yes.

Take your knives and go.

I mean come on, who hasn't heard that one before?

[laughs] I've never been fired, have you?

No.

Yes, I have.

I have not. [laughing]

Really?

I have never been fired.

I didn't get fired like that,

but I've been fired.

It's a good thing to go through.

Yeah [laughs] I think I would go nuts.

That makes me [mumbles]. My eye just started

twitching just thinking about it.

You cost me my [bleep] job!

Yes, I see you brought your knives.

[rain smacking]

I'll triple your salary.

Conti said you needed the money.

That would never happen.

I don't know what her position is, but like, the idea

of her salary's getting tripled.

Although there is a believability

in that line cooks don't carry umbrellas, right?

Happened to me yesterday.

Me too!

I still don't carry an umbrella.

Drenched to the bone.

Huh, I think I'm gonna watch this tonight.

I mean, it's okay.

Yeah, but they're both very attractive.

[laughing] [upbeat music]

True.

[birds chirping]

This is from Eat Drink Man Woman.

[water splashing] [laughing]

Oh God!

See that?

Oh, wow.

He severed the spine right away on this fish,

which like paralyzes it immediately.

But it was dead already, right?

It wasn't dead until he put that wooden thing.

Oh right yeah,

it's flapping. It's actually really,

it's a really cool technique.

Oh God, oh God!

[metal clanging]

Oh, using the vegetable cleaver though to,

that is pretty interesting.

Those like rectangular,

I forget what they're called, the Nakiri knives

or something, I want one of those.

Wow.

Little dredge.

[water splashing]

Crisscross pattern on the filet,

did you catch that?

He ran a knife this way, this way,

and this way, this way, to create Xs essentially.

It gets crispier texture down inside deeper into the fish.

What is the name of that whole Thai style fried fish,

that's what--

I have no idea what it's called.

Maybe that's what he's making.

Squid! [laughing]

Wow.

That was exciting. [light upbeat music]

He's scoring it like a pro.

I just got very triggered.

I had to do this every day

for like months. No way!

Yes, so he's scoring 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,

the protein will immediately curl up into a circle

or like a cylinder. Yeah, yeah, yeah.

[light upbeat music] I'm entranced.

Okay.

[food squishing]

Oh my God, whoa. So impressive.

Oh wow.

Oh, the roll

to get the seeds out. Wow, wow.

That's next level.

I'd just look like an idiot,

be like [imitates squeaking] trying to,

and then shaking it out. [laughing]

[light upbeat music]

It's like the knife that Brad has.

But can Brad do that?

[laughing]

[thudding]

[Priya] Look how fast he's going!

This person is a hired professional.

[laughs] Yeah.

You do not give 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 very impressive.

I am blown away.

Do you guys know who it is?

[Director] Eddie Murphy!

[laughing]

Is he gonna--

All of us.

He's gonna kill that chicken

in front of us.

[chicken wildly clucking] [slamming]

Yup. [upbeat music]

That is about to happen.

This is Julie and Julia.

[laughing]

The 2009 psychological thriller.

[banging]

[groans] I love this part.

She's making it look really hard to chop onions.

Chopping onions is not that easy.

Well.

I went to Bon Appetit culinary school,

which is just where like, at one point,

Carla shows you how to do something.

My culinary school also had only boys.

Oh.

It's all pretty real.

This feels real and sad.

The hand and the knife are one, eh?

And the hand, the other--

This guy is just like a caricature

of French culinary instructor.

It's like the casting call literally was like,

do you look good in round glasses

and how bushy is your mustache?

Yeah.

A toque, right, is that what it's called, chef toque?

[Christina] A toque.

Toque.

Which is like those big tall like white cylindrical hats.

And the one finger is here.

[speaks in foreign language] [banging]

[laughing]

Look at her mountain of onions!

Mm-hmm, she's pushing for it.

She's gonna make it happen. You could make.

I have cut a several hundred onions in my time.

I've done this.

I think this is realistic.

What would you do with all that stuff?

And then you just eat onion soup all week [laughs].

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, put it like this,

and then you cut onions?

I have 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 wanna know what the word for the things

that make your cry are?

Yes.

Lacrimators. [laughing]

Wouldn't that be such an amazing movie title?

The lacrimators!

[upbeat music] [laughing]

Write it, pitch it to a major studio.

[gleeful cheering]

I wonder what they would do in a movie

where they were representing

the Bon Appetit test kitchen?

Then I would have a eagle eye on it.

Yeah, true.

That'd be wild.

Maybe one day.