jaketalksfood
Region: US
Wednesday 29 March 2023 17:30:23 GMT
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Chad Kubanoff :
I made thousands of those hot potato cold potato
2023-03-30 00:28:42
38
Sophie Do :
Hot take: truffles are overrated
2023-03-29 17:36:41
4
notsabreigha :
He’s so cool! How does one learn more about notable chefs w/out going to school. Is there a newsletter I can sign up for😅 ❤️ur page!
2023-03-29 17:59:04
1
user830541911352 :
I went to a restaurant in Ireland that was supposed to be one of the best in the country. every dish was just just deconstructed pub food.
2023-05-16 03:49:43
0
Neil :
What is the butter to potato ratio?
2023-03-30 12:19:02
0
Alok Murthy :
Same energy as the pb&j. Objectively delicious, thoughtful and interesting prep.
2023-03-29 18:21:52
3
Donkeybrainscertificate :
Gimme the black truffle explosion every day of my life and I’d be a happy man. Love the content…and look forward to trying your restaurant someday.
2023-03-29 22:55:28
6
jsjs :
Next talk about a dish by TK?
2023-03-30 04:12:41
0
Garfield :
didn’t see the richie hawtin coming
2023-03-29 17:41:18
1
safeandunhealthy :
what's not modernist about it?
2023-04-07 06:59:12
0
robots draw :
they don’t really do modernist cuisine with the strange molecular gastronomy stuff. it’s all technique
2023-03-29 20:10:08
1
Javier Benavides518 :
Had the opportunity to eat at Alinea, and it was awesome, everything was delicious and served in a playful interesting way
2023-04-17 19:57:14
0
Bad Quenelle :
How do you keep up with the industry? Or how was that done pre social media?
2023-03-31 12:48:22
1
T💁🏽Core :
Don’t meet the people you admire just learn about them😂😂😂😂😂😂
2023-03-30 22:12:21
0
myersjoela33 :
How do i become a better cook
2023-03-30 13:11:28
0
Clinton Lu :
🥔
2023-03-30 07:59:04
0
FartyMcFartButt :
Grant is the most annoying arrogant chef ever. Don’t eat at Alinea
2023-03-30 05:39:43
0
T💁🏽Core :
I worked for that man he’s very creepy and he likes to breathe on your neck I was not interested in anything he had going on after meeting him
2023-03-30 22:11:48
0
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