 
TV SHOW > 10: Craftsmanship
CRAFTSMANSHIP
WATCH A LARGER FORMAT OF THIS EPISODE HERE
True craftsmanship—to be the master of a set of skills—takes years of study and practice. Researching and reading about a skill can be important but the “craft” of something comes when physical artistry is set in motion. This week I will introduce you to Justo Thomas who is the butcher of all of the fish that we use at my restaurant, Le Bernardin. Very early in the morning, deliveries of fresh fish start coming in and immediately Justo checks them to make sure they are perfect and then sorts them to begin cutting them up for our lunch and dinner service that day. Every type of fish is different and the same butchering technique cannot be used on every fish. He works very quickly but precisely, leaving no wasted product. Justo enjoys his job and is a true master craftsman. Later I will take you with me to Flowers Vineyard and Winery where I get to experience the very tough job of harvesting grapes all the way to putting the new wine in barrels to age. After that we get a little lesson in blending wine. Back in my home kitchen, I will show you how to remove a scallop from the shell and create a very elegant recipe — Scallops with Champagne Beurre Blanc and Tomato Compote.  
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