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Project Assignment: Create a Painting-Inspired Dish1:17
In the Restaurant: Finding Inspiration8:29
At Green Market: Discovering Ingredients4:20
In the Kitchen: Prepping Ingredients6:29
Creating the Dish10:03
About This Class
Get a glimpse into Chef Paul Liebrandt’s creative process for creating dishes for his Michelin-rated restaurants. In this 45-minute class, you’ll follow along as Paul concocts a dish inspired by the paintings of Monet, using the colors and textures to inform ingredient selection, preparation technique, and final presentation. You will then create a dish of your own that evokes the essence of a favorite painting. What artist will you channel with your inner chef?
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10 of 12 students recommendSee All
Despite being raised in a family of siblings and parents who love to cook, I've never been interested in the art of creating food. I tend to just dump a few things in a bowl and swallow it down and call it a day. But this class made me take a second to appreciate everything that goes into creating a well-crafted meal, from the inspiration, planning, cooking and plating. I wouldn't say I'm much of a chef now, but I tend to put a bit more time and effort into what I eat. :)
Freelance Designer & Coffee Connoisseur
Chef Paul Liebrandt's food melds the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique and a uniquely graphic visual style.
As a teenager growing up in London, England, Liebrandt cooked for some the world's most esteemed restaurants and chefs including Marco Pierre White at his Michelin three-star restaurant, Raymond Blanc at Le Manor Aux Quat' Saisons in Oxford, and Jean-Georges Vongerichten at the London outpost of Vong. He traces his turning point from cook to chef to a life-changing year he spent working under the brilliant Pierre Gagnaire at his eponymous three-star restaurant in Paris, France. Following that experience, Liebrandt moved to New York City in 1999, where he worked briefly for David Bouley, at Bouley Bakery.
In 2000, Liebrandt first became a chef in his own right at Atlas restaurant on Central Park South. In November of that year, at the age of 24, he earned the distinction of youngest chef ever awarded three stars by the New York Times: critic William Grimes praised his "daring, distinctive style," likening him to "a pianist who seems to have found a couple of dozen extra keys."
After leaving Atlas, Liebrandt cooked at Papillon, then for numerous high profile clients including Lord Rothschild and HRH Prince Andrew. He continued to hone his style at Gilt before opening Corton in 2008., Corton was awarded two Michelin stars in its angular year and was nominated as Best New Restaurant in the United States by the James Beard Foundation, also winning best new restaurant in the USA by Esquire magazine.
In 2013 Liebrandt opened his second restaurant The Elm in Brooklyn, which after six weeks of being open was voted best new restaurant in the USA in Esquire magazine's industry pantheon, its Best New Restaurants list.
Liebrandt has been profiled in Vogue, Men's Health, W Magazine, UK Sunday Telegraph, Men's Health, W Magazine and many others. In 2009, Food & Wine Magazine named him one of the Best New Chefs in the United States. In 2011 the HBO documentary "A matter of taste- serving up Paul Liebrandt" was released which garnered an Emmy nomination and won best documentary at the James Beard Awards in 2012. His first book ‘To the Bone' was published by Clarkson Potter in December 2013. Paul Liebrandt lives in New York City.