0:03 Nico in my eyes is a true gum is one of
0:06 the only chefs who actually
0:08 doesn't just respect boob actually loves
0:12 eating food uh and I think that's why
0:13 he's gone so far within the profession because
0:14 because
0:16 without any classical training I mean
0:18 he's got this great understanding for food
0:20 food [Music]
0:30 [Music] [Applause]
0:32 [Applause] [Music]
0:55 [Music]
0:58 doesn't anyone want to help me no
1:07 this is the actual ruling of the past
1:10 now it's actually it's flower salt eggs
1:14 egg yolks and little olive oil and when
1:15 we do this job it always takes more than
1:18 one otherwise the fast stretch disorder
1:19 you can't get it thin enough because it
1:21 takes two one to feed it and one to
1:23 bring it out he used to eat it every day
1:25 as a child every day I didn't think I
1:28 saw real meat until I was seven six I
1:30 prefer pasta to vegetables
1:33 I mean are we finished oh I didn't
1:34 realize they've gone through twice yes
1:36 all right so now now that's come through
1:38 you can see how actually how fine it's
1:39 actually got
1:41 and so now it's ready to be cut and then
1:57 it's just become a Hallmark of Harvey's
1:59 hasn't it I mean it's so versatile you
2:00 can do so many things with it I mean you
2:02 can make lasagnas you can do cannellinas
2:04 I mean do a million things
2:06 what when you make the ravioli you've
2:07 got to make sure that there's no air pockets
2:08 pockets
2:12 inside the actual uh ravioli otherwise
2:14 what happens is it gathers up steam and
2:16 then just explodes so you've got to make
2:17 sure it's very tightly packed inside the
2:20 ramp you just gently close it up without
2:22 stretching the pasta
2:25 bring them together in the center
2:31 and so when you've got that basic shape
2:34 then you just push strand a little bit more
2:35 more
2:53 a lot of people don't
2:56 they don't know what work is no pressure
2:58 is I mean
3:00 and like Harvest it should not be quite
3:02 cheap it's counterproductive now because
3:04 there's more bodies in there there's
3:06 more equipment in there it's just taking
3:08 me smaller all the time so therefore
3:21 right please
3:23 quickly I want these three terrine
3:26 service come on cable 16. well the time
3:27 when I lose my temper in the kitchen is
3:30 because people put me in the ship
3:32 bad on him not showing me
3:34 correcting me come here come here come
3:36 here come here
3:48 yeah
3:51 two beats one lamb one pigeon one minute
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