How Le Bernardin’s Executive Pastry Chef Turned a Coconut into an Edible Work of Art – Sugar Coated
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Published 2019-03-02
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All Comments (21)
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The Chef was born and raised in the Philippines and Los Angeles, California. He’s only 16 when he graduated high school. He planned of becoming a doctor but an enrollment to a weekend cooking class changed his path to Medical school. Instead, he enrolled in the California School of Culinary Arts. Worked under Pierre Hermé in Paris. In 2013 or 14, he was honored the Rising Pastry Chef title and 2015 he’s one of the Top Ten Pastry Chefs in the US. He was featured in Dessert Magazine and So Good Magazine.
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“Pretend the coconut killed your dog” clearly she didn’t understand that it was a John wick reference
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She’s looking at him like he is the dessert 😅
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That's awesome. Finally a guy on this channel that isn't pretentious at all. Just modest and very very skilled. Doesn't talk out of his ass. This is a real chef that cares about his work.
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“Flavor is subjective, the technique/procedure is not” exactly chef 👌
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Can we talk about how calm the chef is and so well orated. Damnnnnn
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Everyone's talking about the chef, am I the only one, who now dreams to try that coconut dessert? I love everything coconut.
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chef : "I wanted it to taste like a coconut, I wanted it to look like a coconut" coconut : am i a joke to you?
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Legend says the chef still trying to reinforce the coconut
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I've been a chef for 17 years. He's the definition of chef. He's absolutely in love with food.
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I’m actually surprised by the simplicity of the ingredients, yet he creates something so elegant and refine!!
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“Once he killed 3 coconuts with a fooking pencil”
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1:30 "Like...pretend that coconut just killed your dog" .... Her face when she looks over 10/10
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"Pretend that coconut just killed your dog." "What ?! Who ?!" " Yes. "
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"I wanted it to taste like a coconut, I wanted it to look like a coconut" How about, just eat the coconut
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This chef is pretty eloquent and is obviously a John Wick fan. The amount of work and details that go into creating this dessert is incredible. I love how he talks about his creation.
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The chefs personality though, such a gentleman.
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Love the look of the chef at 1:30 to the camera, meaning "you sure you want to let her keep going?..." 😂
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The level of time and detail in that dish is just wild. So yes, folks, when you go to a 3-star Michelin place - and I have been to one - that is partly what you are paying for. Trust me, it takes a lot of people working with him to produce something like that.
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Chef: I’m gonna take a coconut and create a coconut God: oh you don’t like my design?
