Head Chef Torsten Michel prepares a lamb dish in 3 star restaurant Schwarzwaldstube, Germany

[@chrisyboy666]

I tried this exact dish in this exact restaurant can’t even describe how magnificent it was... it was part of 12 course tasting menu blown away by the whole experience the menu is served over 2 hours so you don’t get bombarded or hurried in any way you get time to savour each dish...not cheap though but an amazing treat that I will never forget

[@gkgyver]

Do you know what the bottom layer of this dish consists of? Looks like some sort of Couscous.

[@alexanderwood180]

How much did the total meal end up costing if you don't mind saying? Just curious.

[@oliversonmez7507]

If that was part of a tasting menu then he must have increased the portion size for this video. I find it hard to believe that size dish is part of a 12 course taster menu!

[@haydnsmith3255]

thought he said barley

[@callumsutherland2954]

@ Oliver Somnez -- I imagine that there were some much smaller courses to compensate for the size of this one? Either that or, as you said, it was scaled up.

[@callumsutherland2954]

It's a minor miracle -- a fine dining video with only one comment complaining about the size...

[@conorhughes6018]

Dude looks genuinely proud at the end. Fair play!

[@TurkeysLeg]

Never say fair play again

[@fabiotrucco7969]

That finished dish is a piece of art, very beautiful, so natural, fresh and edible, what a lovely gift

[@FordyHunt]

@@smallwonder4465 I think he meant for us the viewer, a gift of visual art

[@SandraudigaVali]

You would hope that something served at a restaurant is edible haha

[@tommybf3778]

@@SandraudigaValiyou would hope that something served at a restaurant is worth of a customer’s appreciation haha

[@johnnymassacre]

Cannot lie that looks legit beautiful.

[@mns8732]

At service four or so chefs work on the dish each has a responsibility so it is a much faster plating.

[@zachnies13]

I was about to comment about that. It seemed like with the amount of time he's taking the food would be cold. Thanks for clarifying

[@c0rnfl4k3z]

@@zachnies13 you are so dumb

[@MrDvfdsv]

Beautiful dish and beautiful plate design!

[@jewel8295]

Simple yet elegant

[@bluejesper]

Wow. Perfection.

[@rhebersonbritto1344]

all respect to you chef, you're a inspiration.

[@marlonmaningding5084]

A Chef, an architect, a designer.

[@haxemb]

Wundervoller Teller

[@christmasham4312]

Pure art

[@NoName-lw1jn]

It looks so freakin beautiful and good my god I want this

[@imranahmed6598]

The artistry 👌

[@alanodea6924]

Do people not realise that even if you go to McDonalds, the people making the food will at some point have to touch it? They're not picking everything up and layering it with tongs

[@matthewstephens6848]

Everything is touched that has to be made. Burgers, etc. Every single item is touched by a couple of people.

[@darkale658]

ironically mcd's might be more hygienic from that point of view, since everyone is wearing gloves

[@camiloordonez4906]

@@darkale658 Germs stick easily to plastic but ok, properly washed hands is best.

[@esilae333]

look at it from another perspective, everyone is wearing gloves **all day**. handling all the food with the same gloves.

[@c0rnfl4k3z]

@@darkale658 gloves are not hygienic at all ...

[@PrgressiveHouse]

Stabil Bruder

[@mohammadbin-obaid2408]

Looks fantastic

[@brucenassar9077]

thank you

[@김승훈-c7p]

I'm living I'le de la reunion haha I've been living here for less than 6months ,as a South Korean.. What I really adore on this video, you guys look so friendly eachother that supposed to be found at most of the kitchen as I hope most of time..good on you and keep up with the creative work.. The best wishes all the time

[@jessejames4444]

Great Dish, RESPECT!!!

[@Yetete]

For all those who are saying over and over again that it's cold for every single dish on wbpstars: videos present dishes , not the actual way restaurant kitchens work. A single chef prepares the whole plate for these videos, for instructive purposes. During actual food service in a restaurant, every cook would prepare and plate a part of the dish with a convenient timing and all parts would end up on the plate warm and timely. Very simple, basic logic, huh?

[@magicalempire]

wonderful creation

[@ditchi1000]

I was scared that you leave the cerclage, congratulation , beautiful Teller.

[@joshuathorp1557]

WHERES THE LAMB SAAAAAAAAUCE?!?!

[@fuchsdestages562]

hahaha

[@MAXIMUMTOLERANCE]

I was expecting this comment

[@Jeffreydg]

I clicked this video just to see this comment.

[@lukewalker5111]

Lmao

[@ken-fs6se]

U blind he already out the jus at the last fker

[@chriswhitmore727]

Excellent

[@tempo1964ss]

Incredible dish.

[@MariasGreekFood]

Wow thank you very much..excellent 🥂🍾 🎁

[@Bizkete]

Dish looks super delicious..thanks for the upload

[@Everthustodeadbeats]

Beautiful

[@dangertoon]

IT'S RAWWWWWW

[@bitterbeauty6144]

What a pretty plate

[@SacredDreamer]

EXCELLENT !!!!

[@wbpstars]

It is!

[@samivellamo3995]

Looks great !! I'd love to try this.

[@anobserver4302]

The amount of time it takes to plate does the food ho out cold?

[@ifonly6788]

He is keeping it warm with his hands, that's why he is touching it so much.

[@73LACKxJACK]

@@ifonly6788 you talk like know but I am guessing you that type of person who dont even know what they are eating when they dine in

[@smittywerbenjaegermanjense2350]

Imagine Guy Fieri next to him doing his show....😂😂😂

[@Shadiziadeh1974]

this dish so nice so perfect one of the best im my opinion. bravo

[@giokush2386]

When the wifi password is the reustaurants name

[@thomashammertr9427]

hahahaha

[@tricosalcedo8089]

So Amazing Chef! You inspired me To get back to my world that I belong. Since 1996 till now 2022 My passion for cooking is melted like ice cream! I'm from far east philippines migrate in Canada for 12 years now. I'm foreign worker Skilled cook/chef. My food creations is defending in a stock room. But Chef thank you so much For Amazing idea's that I realized I need to fight back for my life. I'm a Sous Chef in hotel but after I'll do my gm task making Ala carte, buffet for event. I'll do lots of things name it but not bake shop and pastry. I'll do events 70 to 80 pax by my self from appi x2 to main and dessert trays after that line and dishThat's why I lost my passion for cooking they abuse me I don't know may be I'm wrong! I cannot make a good food anymore cuz what I see is Hotel room and bar is in there focused not the food or service! Thanks for the timeI need to take it out my emotions!. Sorry for my English is not accurate my first language is tagalog. Chef for Ever.

[@alde1611]

Wow

[@michelrodrigues110]

Handsome and nice guy there. And the voice is so appealing. The silence is a must.

[@HossainMdRasel-yl8ey]

Hi boss this one looking lovely boss your are great boss

[@Superman54]

Meanwhile it's cold

[@austinharney708]

Meat should rest for the same amount of time it cooks. Gives the protein cell structure time reabsorb all of the moisture that is released.

[@BadYossa]

All of these vids are demonstrations of a dish, for viewers of WBPstars. These are not dishes for service. This is a constant on these vids.

[@joshkesterson315]

I'd rather eat a hot meal that looks like garbage on a plate than a cold piece of art..

[@TheStromxxxx]

Normally he would plate it under a heat bridge or how this thing is called

[@jameswillms5807]

If the dish was meant to be served 3 or 4 chefs would be working on the same plate making the process much faster

[@Brenator18]

I always wondered, doesn't the food get cold before it goes out?

[@AGoodLittleSub]

No, in service, there usually are several people only doing one or a few steps over and over again, like in an assembly line. Often, the workplaces are heated from above and/or below aswell. I'd argue, quite a lot of what differentiates most really good restaurants from most Michelin stared restaurants is the logistical nightmare that comes with the extreme level of detail, precision and consistency in the dishes. If it looks the part but doesn't arrive at the perfect temperature in front of the customer, you won't get awards like Michelin stars and such...

[@mk1Cee]

How is it still warm after all that cocking about . do they shove it in the micro and ding it for a minute before serving 🙃🙃🙃

[@kameronpeterson3601]

the plate is warmed beforehand

[@shantanujain6376]

No they serve it cold and fool the customer with a sophisticated french accent about how it will ruin the lamb if served hot lol

[@andreblock6028]

the plates for hot food are kept hot in the oven or wherever. however for a lot of red meat and some other proteins, it will usually get to the table warm not hot since it is usually rested for a bit.

[@m.tahjulreyhan6976]

@@shantanujain6376 guess you never really eat at this kind of place before

[@shantanujain6376]

@@m.tahjulreyhan6976 I haven't cause I've cooked at these places before, so let me tell you something, you don't know as much as half, as you think you fo

[@troydavies4511]

Love how people who are so quick to judge when he’s a professional chef and none of you have any real experience of working in a restaurant of this Calibre don’t judge someone’s exploits without first reconciling your own produce ..

[@gabegillman2260]

Over 13 years in fine dining here bro

[@SirFoodie1904]

Troy Davies , Everyone on KZbin is a professional critics. But if you were have them to cook,even a simple Mac and cheese they would burn it.

[@cmhavner]

Parents like, “We got food at the house”

[@stratoskonstantoudakis9245]

I like minimal plating ❤️

[@alikayan-u.s]

Guys what was the green pure and what kind of barley is that thank you

[@michaelclucas7354]

magnificent!

[@robthomas3968]

It looks fantastic but it takes so long to plate its probably cold time it comes to eat it

[@feelinggrape]

It’s hot. The plates they’re preparing it on, can’t be touched by people who aren’t used to heat and they do it under a heat lamp.

[@batmanforawhile]

He's doing it as a demonstration. If someone plated this slowly in service they would get a bollocking.

[@alessiovargiu5516]

@@batmanforawhile right

[@Rawfa08]

It’s for demonstration purposes. For that guy it takes no less than 3 minutes to plate. Plus during service, when they do the plates they are hot as shit

[@eliasdetsch1660]

Looks pretty nice but isnt the lamb cold After this Long preperation ?

[@luzzitan]

Sure it is

[@krzysztofk829]

Looks nice but also cold !!!

[@danyking660]

Krzysztof K preheated plates?

[@jasonrodriguez463]

How does this dish stay hot?

[@jksavhgz]

esta helado cuando llega a la mesa !!!!!

[@viktorkovacs464]

Perfect😍😍😍😍

[@HossainMdRasel-yl8ey]

Boss can give some idea i want to learning

[@gudrunbartels6867]

how does it stay hot over all this time???

[@MrAngry3232]

Gudrun Bartels the kitchen is hot

[@miljancokorilo6216]

This is, maybe my 10th comment ever online and I'm 32. Bad influence of availability of internet is constantly growing. Everybody thinks that their opinion matter regdless of their knowladge of the subject or topic. It doesn't really. Keep your stupidity to yourself. I came to comment section to try to find out about one element of dish which I can not recognize visually insted I had to read at least 60% of irrelevant opinions. This is a video of visual presentation. This is not a recipe video. Servis is far, far different in real time. Hot food to reach the table in a cold state is fucking NO! Congratulations to chef!

[@gloswektorren2544]

amazing lamb ceviche style

[@zorbabouli2284]

Du grand art !! CHEF...!

[@victorvalareso9767]

Nice col food

[@Larryloafer488]

When you put a some salad, herbs, lamb chops, in a tiny tin and put on a dinner plate, you know you’ve been ripped off.

[@harold868]

Michael B it’s called fine dining you peasant

[@Larryloafer488]

harold 8 And it’s pretentious pricks like you that get sucked in, Mug.

[@harold868]

Michael B what to do when I’ve got all that money to spend? Surely I ain’t indulging in your peasant food - what do you call that burger joint again? Sandwich King? Burger King? For the life of me I can’t remember

[@grimekitty3381]

Would the lamb not be gone cold?

[@stopcheatingconsumers9779]

He's adorable

[@costelmihaila8520]

I am wondering why such as much of the effort using that ring , as long the final step using the sauce gets around it and shadows all that perfectness...?

[@frankiestafford88]

The bed could collapse whilst he is adding the other ingredients, and I guess it's just nice for reference to keep everything together

[@JohnDoe-fg9ng]

What? You can still see everything is a perfect circle except the sauce which adds contrast.

[@rickskuh]

Its facking RAWWW!!!!

[@Socialfritz]

How can this ever be served without getting cold? Really curious

[@mikhail5002]

1. Plates (for hot dishes) are always kept hot in special heated drawers that can be 50-60+ degrees Celsius, so they stay hot for a while. 2. There are high powered heating lamps right above the the pass, the place where the food is plated. 3. Usually those drawers are close to, or even a part of the pass itself. So the plates are hot, being heated from above and down, and most kitchens are quite warm as it is because of all the cooking.

[@themrmaiorca]

His kitchen burned to the ground two days ago, damn shame, one of Germany's culinary institute's.

[@larousteauchat]

:'(

[@felm3283]

Flat top cool to sear.

[@JDM2498]

He looks like Jeff from Peep Show

[@matthewstephens6848]

JEFF!!!!

[@georgiosparaskeva3295]

whats that little seeds in the jus ?

[@ben7294]

mustard seeds

[@lukedavis6711]

ben7294 do you know what kind? Maybe english?

[@georgiosparaskeva3295]

Thanks

[@brandonchavannes689]

yellow

[@monolog1349]

mustard

[@ganeshramesh8168]

nice chef

[@golfbo9762k0bn]

bro was breathing heavierr than my grandpa

[@scenczyk1429]

Looks and undoubtedly tastes excellent. Shame you can hear the camera man breathing though 😂

[@captainsubtext7446]

it's actually michels breath lol.

[@christianboegner4340]

Maybe cold like a roastbeef🙈

[@yomyo1]

adding to comment below, how cold is it going out LOL is the plate at least coming out of a warmer??? and what is your labor cost food cost, rent ROI(Return on investment) that guy that was putting the food on the plate looks he hasn't seen a kitchen in 20 years! if you work in any kitchen you have to work faster than a turtle! but the dish looked good

[@christopherjocson2394]

Looks good. Overplated and probably cold at your table

[@TheThomas163]

Wbp needs a new name.. few chefs get this tonguetwister right.

[@MegaMark125]

what they dont know is it means Worlds best porn stars lul

[@diptastik5651]

"Tonguetwister"

[@daadol]

they also need a new cameraman

[@davinci234]

Is this suppose to be a hot dish or cold snack......???????

[@spinningleague5350]

he seems so nervous.

[@leonhenning8370]

@@fuchsdestages562 😂😂😂

[@ysolomonmalodgne1597]

He's constantly thinking about the lamb sauce

[@shivammishra3047]

@Jesus Hong I think he might be nervous due to video recording done many people have such nervous (it might be one of reason I am not so sure but one of my speculation )

[@bobmakin4991]

What's my all day on my lamb chef? 22 lamb all day ..herd chef ..fuck I'm scrwed

[@deoclidemarquezhierro9844]

Cuando llegue al comensal, frio como el mármol

[@LuisJimenezV]

Deoclide Márquez Hierro de acuerdo

[@superjc503]

niños usen la logica , esto se hace ma's rapido , lo que pasa que aqui tiene que hacerlo mas lento para poder explicar y para que mires ma's detalladamente como hacerlo

[@deoclidemarquezhierro9844]

#cutie #life hi!!! Los cohone del lele!!! Acuestate explicaó detallado!!!

[@austinharney708]

oh shit fucking RING MOLD BRINGING IT BACK... lol

[@thecasualfront7432]

RIP headphone users

[@lronbutters5688]

Sounds swiss

[@matthewgreen9062]

6 mins to plate one dish and your a chef . It’s a good job your the head chef because you need to be fired . Imagine a table of 10 coming in and this guy is serving your food lol 😂

[@chefredondoassombrado9359]

By the time you eat its allready cold!

[@nitishkulkarni929]

Have you tried it? How was your experience? Did you like the food? How was the ambience? Are you a dick headed poncy?

[@anthony73125]

Plate is heated before hand

[@lechandler4041]

Looks interesting, but I think I will settle for the cheese burger.

[@rightbro]

how about drowning out all that background noise., rather have some carne asada from Mexico.

[@1957coco]

muy bonito pero asta termine de emplatarlo esta frio como un trozo de carne en la nevera

[@fukuyama2252]

though it's really not how he prepares but how he presents his lamb dish

[@miffycord]

This was rather 'how to put things on a dish'... I know it's about no fake, no editing... but if it's supposed to give some guidance, I suggest to give some information ;-)

[@Intellect57]

Gordon Ramsey watching this video: ITS RAAW YOU DONKEYa

[@adamcotton2121]

Rembrandt.

[@benbrown9449]

Looks beautiful but I prefer hot food lol

[@Sparkatze]

So many ignorant comments about the food getting cold... These restaurants have preheated plates and the food is sitting under heat lamps while being plated

[@Tennisisreallyfun]

Not to mention the fact that more than one person is at the pass plating. To get one plate done would barely take more than a minute, so it’ll be plenty hot when it arrives to the table. Thanks for at least trying to remind all of these ignorant people how a restaurant operates! Now if only we could get them to understand how touching food with your hands is also okay…

[@cyanide_90]

Wait, is that Google's voice ?

[@z4liasfpv8]

so. now i have also to comment here about all this non-informed-people talking about cold food..... They prepare the dish on videos to explain and let us see exactly what they do. in normal service-time there are often 3 and more chefs prepare the dishes and they go out hot, on point and also nice plated for there guests. so pls hobby-chefs around the world if u dont know, be quiet and try to learn something. thanks im out

[@rohan.mantri]

All fine dining food seems at best lukewarm by the time the food is fussed fingered and plated or am I wrong