I'm nearly 60 and I still learn something new from this guy almost every time. He was an instructor for many years in French Classic cuisine so the whole format is instructive instead of "here's the recipe, go to hell". I think he is what the kids call a "Good Boomer", he isn't afraid of new technology and he is pretty funny. Anyway, I don't want to oversell him so judge for yourself.
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His accent is the best. Switches from French, to Italian, New Yorker?
