Jenn and Clara discuss the French brigade kitchen system and ratatouille in Ratatouille.
Jenn and Clara discuss the specific roles in a French brigade system and what they all do through the film Ratatouille. How exactly do brigades make a kitchen run better? The pair also share the do’s and don’ts of cooking ratatouille: chunks versus thin circles, baking versus stovetop, and more. They will help you make the best ratatouille of your life. This episode is sponsored by Shut Up N' Eat.
Chapters
0.38 One-sentence summary of the movie
0.47 Why we chose this scene
1.00 Fan favorite
3.30 Why Jenn and Clara love this movie
4.30 High-end kitchen details
4.54 B.F. Skinner!
5.57 Understanding Comics
6.45 Let's talk the French brigade system
7.36 Women in the kitchen
9.45 Pastry department
10.15 Plongeur/dishwasher as the king of the kitchen
12.00 The ratatouille!
[AD BREAK]
15.12 Herbs
16.09 Where is the ratatouille in the movie?
17.48 How to cut vegetables
18.45 Taste memory
19.55 Cooking for critics
21.36 Culinary terms and techniques
23.53 Clara tries one of the greatest wines ever made
26.41 The joys and challenges of tasting menus for guests
27.00 Chef toques and chef coats
29.36 Where Clara and Jenn get French food
30.41 Our next episode 🍝
Links We Mention
Sounds We Used
Guests
Adeline Um, https://www.instagram.com/adelineum
Casey Corn, https://linktr.ee/casey_corn
Diego Leon, https://www.instagram.com/dandyinthebronx