Host: I mean lets faced it. On the rare occasion when you’ve got incredible food being made by incredible people, you have to look and you just can’t look away. Terrence Brennan in Cheese Obsession
Terrence Brennan: I mean what’s better than baking cheese and onions.
Host: At only age 13, Terrence Brennan stepped into the dark subculture of professional kitchens and never left. At his highly respected French Mediterranean leading Picholine at his even more cheese center, he has more than any other chef champion the delights of stinky, oozing, properly aged, properly held and properly served cheeses. With this, he is second to none, a true pioneer of the cheeseboard.
Terrence Brennan: Now this is food pouring.
Host: And for me, this kind of footage is pure cracked.
Terrence Brennan: Huey, huey, gooey cheesy. Gooey is good, when it comes stuffed with cheese.
Host: For a stop, bacon, cheese and onion tart, have golden layer of pop pastry topped by caramelized onions, soft potatoes, bacon and a tangy Reblochon cheese.
Terrence Brennan: Oh man, parmesan cheese.
Host: This tart is lighter than the sum of its parts.
Terrence Brennan: Its pure gooey cheesy, stinky cheese.
Host: You can smell that right through the screen, can’t you? Oh yeah!
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