Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21
Introduction
00:00 • 3min
How to Win a Michelin Star
03:03 • 3min
The Importance of Discipline
06:20 • 4min
The Power of Discipline at the Michelin Awards
10:13 • 4min
The Battle Cry of Jeremy
14:38 • 5min
How to Give a Holistic Experience to Your Chef
19:50 • 2min
How to Be a Successful Chef
22:15 • 6min
The Addison Approach to Dining
27:48 • 2min
The Topotch Is a Friend's Welcome Drink
29:42 • 3min
The Addison Bar Menu
33:03 • 2min
The Prelude: A New Seasonal Dish
34:56 • 2min
The R&D Process for White Asparagus
36:53 • 3min
How to Cook Asparagus
39:49 • 4min
Caviar and Rice: The First Time in History
43:30 • 2min
How to Make a Perfect Saba Yon With Japanese Rice Cracker Balls
45:54 • 2min
Pigeon, Porcini, and Porcini
47:38 • 2min
How to Eat in a Restaurant
49:19 • 3min
The Importance of Commitment
52:34 • 3min
The Pleasure of Last Night Bubbles
55:06 • 3min
The Three Miesland Star Answers
58:33 • 2min
The Legend of Addison's Restaurant
01:00:04 • 4min


