Voiceover edited

Eat Drink Man Woman Voiceover

Tone: must give a solid message on the importance of these traditions.

Voiceover: French man, (Can you guess?)

If I don’t like it, I don’t swallow. So let’s begin.

The man prepares the fish whole which is fantastic as most of Western chefs know that it imparts more flavor into the flesh. Even Gusteau knows this and I deplore him and his stupid ideology.

By scoring the squid, he tenderizes the flesh like any Michelin star chef would do, at least a good French chef.

I admire his skills with a sharp half inch steel blade as I imagine unskilled chefs to accidentally cutting off their own fingers. The precisions through every component of cutting seems to highlight the natural shape of the food unlike the blather I see from the new trendy restaurants. Veggie noodles?!

By marinating the pork in the sauce, he builds a wonderful layer of flavor in the meat as it fries in the wok. This is much better than bland British cuisine from across the pond. My my, the glossiness of that caramelized skin.

The steaming of the mushrooms seems much easier this way than our old style of “en papillote” (in parchment).

When he cooks the sauce, the flavor intensifies into a delicious, rich syrup for the steamed dish like a demi glaze.

Usually, I see chefs carve the raw chicken into its main components of breast, wing, and etc. He prepares it with less elegance than my fellow Frenchmen, but it fits in the pot.

The poaching chicken sucks the wonderful flavor of the broth especially with the wet parchment on top because the flavor builds as the chicken cooks.

He even uses natural rock salt which often imparts great flavor even just as salt. Fancy salt may cost up to hundreds of euros, but any idiot can get it.

Two cleavers seem much to just grind up the mince, but he does create a funky beat, no?

The precisions with the pastry and the filling becomes the envy of any stubborn, deranged Italian chef.

Even I am jealous of the cuisine as it combines many western traditions into Chinese ingredients. Each dish holds layer of flavors with much heart like my mother’s ratatouille from that dang rat. Before, I commonly exhibit my disinterest of Chinese cuisine as nothing more than frivolous waste of time. Now that I see what Gusteau meant from anyone can cook as in a cook can come from anywhere even in the back alleys of China. I will be returning soon, hungry for more.