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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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15196426 No.15196426 [Reply] [Original]

Have you added toasted buckwheat to your almond praline?

>> No.15196453

>>15196426
Have you apologised for being white yet? I think you should know, you're personally responsible for the holocaust.

>> No.15196474

>>15196426
Do what to my what?
>>15196453
That's a source of pride, it's on my resume

>> No.15196483

>>15196453
Based shill, shekel that anon emotionally.

>> No.15196497
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15196497

>Ganache montée.
>basically a quick mousse if you will.
>*smiles at the camera while beating the ganache then suddenly frowns simultaneous with a sound effect*

>> No.15196512
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15196512

>>15196426
>OMG E-CELEBS E-CELEBS E-CELEBS

>> No.15196527

>>15196426
>tfw you will never be a charismatic master pastry chef with experience under a three Michelin Star hotel who is /fit/

>> No.15196550

>>15196527
> three Michelin Star hotel
which hotel?

>> No.15196928

>>15196497
why does he do this? it's so fucking weird.

>> No.15196978

>>15196928
the pose? he has a military formation so maybe that.
smiling and pausing?he's french, they have poor taste in humor.

>> No.15196979

>>15196928
He's the ultimate dad joker.

>> No.15197261

>>15196550
The Hôtel Plaza Athénée in the pastry and bread department under Alain Ducasse he said.

>> No.15197278

>>15196426
No, but what happened to his bistro/bakery plan?

>> No.15197279

>>15196928
To make post-wall thots juice their panties. Look at all the comments, it's a bunch of geriatric wine aunts that can't cook lusting after him.

>> No.15197777

>>15197261
damn bro. he is the perfect man.

>> No.15197792

>>15196426
he's good, he's very good
almost best version of any recipee on YT
makes chef John look like a prison chef

>> No.15197924

Is it true that Bruno is y'know... a bit of a queen if you will?

>> No.15197941

>>15196928
Because at the end of the day, he doesn't really care about patisserie. He just wants to fuck your wife and she wants it too.

>> No.15198350

>>15197278
https://www.startengine.com/bruno-albouze-inc

>0 investors
Jeez, I actually feel super bad for him. He couldn't leverage his 800k+ subs into one investor. His video views are pretty modest lately too (usually under 50k). Now he's selling his own branded merch and asking for donations.

>> No.15198455

>>15196512
That's unironically how I am. Hopefully the rest of /ck/ quits larping about how they cook and starts making more youtube cooking celebrity threads. Just admit it, they're WAY more fun. If you need a recipe look it up elsewhere.

>> No.15198481

>>15196426
based bruno

>> No.15198495

>>15198350
To be fair, 2020 hasn’t exactly been the best year for restaurants. Not really surprising no one’s willing to invest.

>> No.15198503

https://youtube.com/watch?v=nMzSlOXTsDQ

>> No.15198750

>>15198350
He started it in like April didn't he? I'm sure he was planning on it for a long time, but I don't see anyone wanting to toss cash towards that project in the middle of a pandemic. Also, is startengine any different than kickstarter?

>> No.15199083

>>15198350
read the page, he refunded everyone because of covid fucking up restaurants.

>> No.15199259

>>15198495
>>15198750
>>15199083
Ah, that makes sense. Having 0 investors seemed off to me.

Anyways, I was inspired by his take on Cedric Grolet's fruits and am considering buying some of the equipment to make those for next year to challenge my pastry skills.