--- title: How Top Chefs Get You to Eat Your Vegetables | TIME description: How big-name chefs-- including LA's Quinn Hatfield -- are shrinking their customers' carnivore quota canonical: https://time.com/video/lqoPP37m/ og:title: How Top Chefs Get You to Eat Your Vegetables og:description: How big-name chefs-- including LA's Quinn Hatfield -- are shrinking their customers' carnivore quota og:url: https://time.com/video/lqoPP37m/ og:image: https://cdn.jwplayer.com/v2/media/lqoPP37m/poster.jpg?width=720 og:type: video.other twitter:card: summary_large_image twitter:title: How Top Chefs Get You to Eat Your Vegetables twitter:description: How big-name chefs-- including LA's Quinn Hatfield -- are shrinking their customers' carnivore quota twitter:image: https://cdn.jwplayer.com/v2/media/lqoPP37m/poster.jpg?width=720 --- # How Top Chefs Get You to Eat Your Vegetables > Sponsored content. Supplied in partnership with TIME. 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They are at time.com/newsletters and are separate from a paid subscription. ## Video: How Top Chefs Get You to Eat Your Vegetables [Watch (HLS stream): How Top Chefs Get You to Eat Your Vegetables](https://cdn.jwplayer.com/manifests/lqoPP37m.m3u8) (4:09)  _Published 2010-08-12. How big-name chefs-- including LA's Quinn Hatfield -- are shrinking their customers' carnivore quota_ --- Jul 27, 2023 2:24 PM UTC --- ## More From This Series [All Videos](https://time.com/video/) ["Chef's Table" Trailer](/video/JTmdAWgK/) ### "Chef's Table" Trailer [From a Best-Place Restaurant to 'Top Chef'](/video/MKKmubgt/) ### From a Best-Place Restaurant to 'Top Chef' [The First Top Chef Cooks](/video/JhR1G8k0/) ### The First _Top Chef_ Cooks --- ## Transcript >> Hey! I'm Joel Stein with TIME. We're here at Hatfield's where Chef Quinn Hatfield is going to make us a veggie- centric meal. Not vegetarian, which is mostly vegetables. [ unk ] You got something to make us more excited? >> No. [ unk ] >> No? Come on. How is he getting through this [ unk ]. >> Great. >> Quinn Hatfield is an amazing chef that has worked at Spago and Bouley in New York and Jean Georges in New York. One thing I noticed in his amazing new kitchen, is that the team is like meticulous in all their prep work, and he has built his reputation on this kind of Americanized version of French food, I don't know if he wants me to say that but that's what I think he does. He likes to make really complicated food, although you don't really notice it when you look at the menu but you're gonna notice it now because we're going to make a butternut squash flan with coconut celery soup and the meat on it is just this little skewer of sweetbreads. >> I personally made this dish and its [ unk ] >> You feel like you're almost eating a meat dish. >> Right. This is essentially a vegetarian dish accented with meat bread. >> Right. >> Which is kind of polar opposite from most American cuisine. >> It's like first there's the flan with whole egg yolks, cream and butternut squash. >> And then we'll just drop these in the oven. >> Then he makes a separate soup of pureed celery root, garlic, crème fraiche and coconut milk, and then he adds tomato water, which is when you like chopped tomatoes and hang them overnight in cheese cloth and then just collect the water from the tomatoes. >> Like a really great acidity. >> This is how your parents cooked at home in the old culture, right? >> Totally. Totally. >> So it comes across-- >> Oh yeah. Really light. Really like-- >> I could do that! >> Then while the soup's warming, he cooks these mushrooms in butter and salt. This was the only part I can possibly do at home. >> And I think it's just cool that they look like what every cartoon mushroom-- >> They really do. Yeah. Yeah. >> It's almost like American [ unk ] of a mushroom. >> There could be Smurfs under of each of that. >> Totally. >> Then he takes out the sweetbreads which are like the finest glands of veal I know. >> Okay. So what we do is you take these, these have been poached like a court- bouillon just like flavorful water. >> Court- bouillon is like a broth? >> Yeah. It would be like-- It would be like water with like onions and carrots and maybe little aromatics like bay leaf or peppercorn or something like that. >> And separately he-- he has used meat in a surprising way, where I would normally just-- most of us would just normally use an egg batter. But instead he takes this chicken breast cooked, purees it with cream and he uses that instead of just eggs to make the Panko bread crumb stick. >> What do you think? >> That's a lot of work. I mean -[ unk ] Do you dream of like opening a sushi joint where you can just cut some raw fish and give it to people? >> So basically these just go straight into a fryer. >> Then it's back to the flan he's been baking for two hours. He adds up mushrooms on top and then he goes to the stove to prep the soup. >> This is like from my house probably. >> It's like soup without I think. >> Right. And we just--- You know, we're not- we're not looking for like foam, we're just looking for it to be like sort of lightened up and frothy. >> Finally, he adds the sweetbread skewers. >> To me the sweetbread really is a like, I'm talking about, are garnished bread. In this case, it's about the flan and the soup. >> It's amazing. It's got a little bit of sweetness but not as much as I would have thought in the butter-- >> The soup was this amazing blend of flavors that like they didn't really even need the sweetbreads, but that was just like a fun treat if you can describe by this flan from veal as a fun treat and not feel both gross and evil, and I can. That's what I do. Anyway they were good. Really good. 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