Gualtiero Marchesi talks about the chef as an artist, and how different chefs can be recognized by their distinctive artistic styles. In defending the choice of simple, genuine food, he goes on to talk about the art of slicing, and how it used to be "performed" right in the dining room.
If you’d like to watch this and more videos, join our free trial.
Spanish
French
German
Chinese
English
English 
Español
Français
Deutsch
Italiano
