Jordan Kahn plates a dish at Red Medicine
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- čas přidán 5. 05. 2012
- Chef Patron Jordan Kahn plates one of his signature dishes at Red Medicine in Beverly Hills, Los Angeles, California. Read and see more at wbpstars.com - only about the best restaurants in the world!
Great dish, I like the flavor combinations, but i personally think you just went overboard after plating the protein. Its the star and shouldn't be covered by a rain forest of greens. The celery shaves were also very tall and kinda bulky, just another big tall green element that was covering up the protein.
I agree, he had a great design on the plate then covered it up..
Loved it looks like a sea of garden delights :D landscaping on a plater looks like an art piece :D
Ok first he's doing it slow for this video..he's one of the best chefs in the US if not around..He was or maybe still is the youngest person to ever work at The French Laundry..As far as to much being on the plate..considering Red Medicine uses Vietnamese flavors and influences but their interpretation of the cuisine..letting the greens take the lead of the protein is very fitting. So all of you having a fit over a technical dish should really open your eyes up.
wow thats a very beautiful plate. not sure if too much is going on because it took him 5 minutes to plate haha, but still very nice looking!
Dude, calm down. This must be a friggin' nightmare to plate during a busy service!
While the chef/kitchen's dedication and skill is admirable, this was imho a good example of presentation over flavour. Alliums, herbs and beef was all the dish needed. Everything else was extraneous (especially the prawn crackers, toasted cashews! and creme fraiche)...almost as if he wasn't content until all the food groups were represented on one plate.
The problem with this chef is that he doesn't know when to stop with the plating. If he had not added all of the greens on top it would have had better presentation.
U covered your your hard work up .but I looks delicious
He should've stopped at 3:30
should have stopped at :05
fucking beautiful
i think hi forgot to put some of his hear on.it looks like his head on plate
over kill. why is this trendy to do.
Bet that steak is nice and cold.
You know it's rare.. Cold blood inside .
He should have stopped at 0:12
The Middle Man yes
You are trying to hard.. stop at 2:50, skip a couple of selleri and add a beetroot, carrot or something to bright up the plate and give it some texture, then you'll have a beautiful plate.
Hey chef! Sometimes less is more ..
I can't even see the beef anymore! He spent 2 seconds on the beef and what seemed like 10 minutes on all the garnishes! Is it a salad with beef or a nice ribeye covered in foraged greens? Do entrees ave identity crisis'?
He should have stopped at 2:15. No one needs a 6 minute plating time (turning it into a 20-some minute pickup, probably). That meat is cold by the time you're halfway done. Also, where did all of the white space on the plate go? Oh, you covered it up with more green shit.
probably tastes A+ but the dish looks to messy..
are you having a laugh?
started well, ended pretty bad
Thats a 5 min plating. Too much going on. Im sure he learned and evolved from here.
OMG... it's over designed. In the end, it tastes like a beef salad with HUGE price tag because of labor.
I see where he was going for but the dish is unrefined, too much stuff going on plate feels cluttered. And with such a long plate time that meat would be cold once served. Should retool it as a vegetarian appetizer I would say, cold beef would ruin the other elements flavor wise anyway.
Deco rubbish plate looks too busy
Fisher Price plating
Way too much going on one plate! 😲
🤔............animal blood...??😕 Or cough syrup?!😝 WTfranks is "Red Medicine"?😄
Why are you making it harder to access the meat? It's the only content of any worth, maybe just put the meat between 2 pieces of bread instead so you can eat it with your hands.
what a mess
I hate plated desserts so much. Reasons? 1. Impractical. You are charging people loads of money for very little food. Art is art I get it, but I can't see myself looking someone in the eye and telling them pay 15 dollars for a deconstructed tiramisu. As a pastry student that is just my opinion. If people are going for art then ya, totally style it up and they understand it isn't the amount of food they are paying for its the artistry then its fine.
i bet he has never sat down and eaten that dish... Looks so impractical to serve and eat.
Over done... Looks like u eating from a potted botanic garden
all of you guys are talking about dumb shit. He has his own philosophy on cooking. Concept of what food is, is in the beholder. Apperently his food is good, because he is still open, and many people try and get interviews and such with him. If u know anything about him, he likes to take food to a artistic level, making them seem very natural. Nature naturally is sporadic. And that is what he wants to convey.
You are just giving into the hype. Many things still exist because idiots overhype them. Food "art" included. Do you know the story about the king who walked around without clothing, but everyone insisted that his invisible garments were astonishing, beautiful, etc. This is very similar to what idiots, yourself included, delude yourself into.
Just because something is profitable, does not signify that it is good. People within the specific area, more specifically hispters, will keep the business afloat. That doesn't mean that it is generally considered to be good.
I might as well say that prostitution is good, because of how sucessful it is.