Hm, I think we agree about a lot of things. There are a lot of people I’d prefer to watch over Bottura for all of the reasons you said. But I like to supplement the other stuff with Bottura. Which, actually, sounds like something you also agree with.
I agree that all of the examples I gave are things that you could pick up, probably more efficiently, from other sources. But 1) getting the stamp of approval from someone like Bottura allows for a belief update that I think is larger than the update you can perform by hearing the sixth moderately skilled YouTuber preach it to you.
And more importantly, 2) there’s gotta be some “secret sauce” that distinguishes a master like Bottura from the rest! Which we agree on. So...
2a) I personally enjoy getting to observe him and trying to figure out what it is. Is this a quirk of mine? I’m not sure. I get the sense that it’s maybe 30% me being unusually interested in this, and 70% a thing that a lot of people would enjoy.
2b) Maybe the examples I gave haven’t hit the nail on the head in terms of me figuring out the secrets. Maybe none of the examples I have succeeded in this. But I suspect that over time you’d pick some of this “secret sauce” up, even if it’s moreso subconsciously/via osmosis. Mopping up “secret sauce” isn’t really the most practical goal for someone like you or me, which is why I spend more time watching Adam Ragusea, who is extremely practical and a great teacher, but as a supplement, I think it’s fun to spend some time seeking out the secret sauce.
And my guess is that something like that would actually do pretty well on YouTube.
I agree!
FWIW, after talking this through, with you and elsewhere, I’ve come to believe that Botturas YouTube channel is a pretty bad example of the larger point I’m trying to make in this post about the best frequently not rising to the top. Well, not necessarily “the best” and “the top”. Moreso about quality and reception.
I think a much better example is with his restaurant! Iirc from Chefs Table, he struggled for a while, and then success came very quickly after he received a good review or some magazine ranked him. So then, quality didn’t really change (food + ambiance + service + location + whatever else), but reception changed significantly. I suspect that this sort of thing happens all of the time, and that what abramdemski proposes about getting the right exposure and then benefiting from a snowball effect is a very plausible explanation.
Hm, I think we agree about a lot of things. There are a lot of people I’d prefer to watch over Bottura for all of the reasons you said. But I like to supplement the other stuff with Bottura. Which, actually, sounds like something you also agree with.
I agree that all of the examples I gave are things that you could pick up, probably more efficiently, from other sources. But 1) getting the stamp of approval from someone like Bottura allows for a belief update that I think is larger than the update you can perform by hearing the sixth moderately skilled YouTuber preach it to you.
And more importantly, 2) there’s gotta be some “secret sauce” that distinguishes a master like Bottura from the rest! Which we agree on. So...
2a) I personally enjoy getting to observe him and trying to figure out what it is. Is this a quirk of mine? I’m not sure. I get the sense that it’s maybe 30% me being unusually interested in this, and 70% a thing that a lot of people would enjoy.
2b) Maybe the examples I gave haven’t hit the nail on the head in terms of me figuring out the secrets. Maybe none of the examples I have succeeded in this. But I suspect that over time you’d pick some of this “secret sauce” up, even if it’s moreso subconsciously/via osmosis. Mopping up “secret sauce” isn’t really the most practical goal for someone like you or me, which is why I spend more time watching Adam Ragusea, who is extremely practical and a great teacher, but as a supplement, I think it’s fun to spend some time seeking out the secret sauce.
I agree!
FWIW, after talking this through, with you and elsewhere, I’ve come to believe that Botturas YouTube channel is a pretty bad example of the larger point I’m trying to make in this post about the best frequently not rising to the top. Well, not necessarily “the best” and “the top”. Moreso about quality and reception.
I think a much better example is with his restaurant! Iirc from Chefs Table, he struggled for a while, and then success came very quickly after he received a good review or some magazine ranked him. So then, quality didn’t really change (food + ambiance + service + location + whatever else), but reception changed significantly. I suspect that this sort of thing happens all of the time, and that what abramdemski proposes about getting the right exposure and then benefiting from a snowball effect is a very plausible explanation.