Iron Chef Dad Turns CHIPOTLE Gourmet.

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P.O. BOX:
JET BENT-LEE
601 King Street West, M5V1M5
Toronto, Ontario, Canada

[Mike_]

your dad is a freaking genius man he always blows my mind.

[J_a_k_e_]

The quintessential Iron Chef. Off the charts spontaneous creativity. It would take me a week of contemplation to come up with the ideas he comes up with at a moment's glance at the ingredients. And he's so casual and chill as he goes about performing absolute culinary bad assery. Susur Lee is nothing but a legend.

[RageElixir]

It's so interesting how your dad repurposes the ingredients

[ChefRalphVeloso]

I grew up without a father. Jet, your dad is one of the most amazing people I have ever seen. Cherish him.

[omarcortez]

As a mexican, I would love to try your dads "Corjada" lol looks delicious, his whole take on the dish seemed amazing!

[alexc]

Your dad has such a cool nuance to him, seems like a really respectable person

[catsareawesome]

Chef is the cutest person ever, he had me dying at corchata, horjata, horCHA-TTTAA hahahaha, His creativity never ceases to amaze me. Also, lets talk about the editing. Love it, it makes everything funnier and more entertaining. Great job, 9.2 and a half/10

[joebenjamin]

I love how highly his dad rates his own work without being arrogant. It’s so nice to see that level of confidence in ability and confidence in self at such a high level, where you might expect someone to be overly critical of themselves (especially given what he’s working with a lot of the time haha)

[charlesbirchett]

“…I can’t see a damn thing.” The most dad quote ever. 😂😂

[nmanglallan]

Honestly, so appreciative of this content because if it wasn't for his son, there is no way he would just be doing this in his free time. Grateful for this

[StepOver]

This is beyond artistry. This is vision from a visionary. The ability to make such different textures, from such different ingredients, from such different cuisines, from such different techniques, from such different experiences is beyond comprehension. What a pleasure, thank you for this video you put together Jet!

[ambersampson]

Hi, I'm a Chef and Cultural Anthropologist in the southwest. Huge fan of your wonderful Dad.
The word he was searching for was, "Prickly Pear Cactus Fruit." 🌵💖
Belonging to the family Cactaceae and the genus Opuntia these cacti are called tuna, sabra, nopal from the nahuatl word nōpalli, indian fig, luiseno, navut, and cahuilla, but they are most commonly referred to as, “Prickly Pear Cactus.” However, introducing it by genus and species on earth, with latin names, downplays these plants’ importance to the indigenous people of the Southwest. For the peoples of the Southwest, the prickly pear is more than just a cactus, it is a way of life. Food, faith, colonization, changing times, drought survival, medicine, and more, this cactus represents the past, present, and resilient future of its desert-dwelling inhabitants. 🌵💖
Native to North America, prickly pear cactus belong to the large genus of Opuntia, which boasts 150-180 species of flat jointed cactus, under the Cactaceae family. In the 17th century, the prickly pear was distributed to Australia to establish the cochineal dye industry and eventually found sunny dry homes in Africa, the Middle East, the Mediterranean, and Southern Europe. However, the low-growing, shrub-like cactus thrives best in the dry desert of the Southwest and Mexico at 3, 000 to 4, 000-foot elevation ranges. If you live in any of these climates, chances are every fall you can enjoy the sweet fruits of a prickly pear cactus. 🌵💖
Curious about taste? Prickly pear fruit has a uniquely complex floral flavor. The juice is a bright fuchsia purple color, unparalleled by anything in the natural kingdom. Raw, the fruit has a taste and slightly fibrous texture similar to a pear, with notes of hibiscus and green bell pepper. The juice magnifies these refreshing qualities. As a syrup, it’s luxurious on your tongue, hitting your nose with notes of cherry blossom, honey, and fig. You can try and replicate these flavors by mixing mango, hibiscus, and pear juice, but you will never truly understand its tantalizing flavor until you try it yourself. It's exceptionally hydrating, can help balance blood sugar, and has wonderful health benefits. 🌵💖
Hope you ALL try it soon!🌵💖
~Chef Amber

[tonywong]

So much respect for your dad. He remains just as creative today as he was when he first started out. I remember watching him on an old show called Restaurant Makeover and it was really impressive what he could come up with for chefs who were "limited" in their abilities.

[CantStopPens]

he’s funny as hell and a genius at repurposing food. love watching these

[michaelhudson]

It’s so funny that as a chef he both has great pride in his work as well as harshly criticizes and points out ways to improve every step. Relatable lol

[ericpowers]

The two of you need to produce a Reality show ! Great chemistry, so entertaining and instructive !

[darthnarcoleptic]

Your dad is the MAN!!! I wish I had a fraction of the cooking knowledge your dad has, because I'm insanely jealous. I wish I could shake his hand in person, because watching your videos that you both make I just feel honored to be in the presence of such a great chef that I can't put into words how thankful I am to be able to see the amazing skills your dad has and that you both put online for so many to watch. Please keep it up and make more!

[JenniferGee-tk]

What a free spirit and open mind. I wish I could have some more people like this in my everyday life. What an amazing creative person and teacher! Very humble.

[ardizzle]

i dont get how he can make these ideas ON THE SPOT and then execute them perfectly.

[azam]

"Try this at home" LMAO- you give me too much credit chef