It should be said that this is Preston Clark. His father, Patrick Clark was one of the original influential American Chef's, during the 80s and 90s. He was one of the titans that took America out of the shadow of French expats and Pineapple ham and helped form our own modern food identity. Patrick Clark was right up there with Charlie Palmer, Jeremiah Tower, Tom Collichio and Charlie Trotter. He was sadly taken from us too soon and often gets over looked. Pick up his posthumously published book "cooking with Patrick clark" if you can
lol America has no good identity. Literally we have none. I immigrated from a UNESCO designated city of gastronomy and my province has several hundred unique dishes. We got fried ice cream and Kraft Mac N Cheese in America.
God’s blog www.treasurefromheaven.org/blog/ God says to tell you people he has mp3s on sex, marriage, heaven. God says to share with you people the news of the illness healing mp3 Jezebel in the section ‘This Is The Way Walk In It’. Subjugations: drive.google.com/file/d/1BoeHqPMcTEwC4VtjyRTXvQ80HxQvHGwV/view?usp=sharing
Caviar is usually the "jewel" of menu, its that extra mile to wow and excite, but in this case being a raw bar, and everything is seafood, I think caviar would just be lost among all the other premium things being presented, and would almost be a throwaway that wouldn't add much.
REALLY good show. Loved both the content and the production values. Kudos to the camera & sound people for capturing everything so cleanly, and to the post-production crew for an exciting edit. You made this chef and his crew the stars!!! Now I want to eat there!
The amount of respect & TRUST he has in his men is top tier. His pride he takes in his team doing their job to the letter every day as well as his commitment to authenticity is deserving of a country renowned title
I like that he had a tasting with Akira to hear his opinion on the revamped version of the spider roll instead of outright saying "This is what we're doing tonight."
@@InMyGlamEra no, a lot of times you have executive chefs who just make menu changes without input from anyone in the kitchen except themselves or their sous. Him actually creating a blind taste test for his sushi chef is a very commendable way to lead your kitchen and the smartest way to go about tweaking/improving menu items
This guy seems so dynamic, I'm not even sure that's the right word for it. Seems in complete control, more than capable, talented chef that's also the leader of the restaurant. Great piece Eater.
Eater has never felt so good with every single content they release. We wish them all the best. After all, those lobsters seem like they could pinch somebody at any time.
Only been here once and this is my absolute favorite restaurant in the city. Very refreshing to see the behind the scenes. It is obvious why everything is top tier at that restaurant.
This has got to be THE best short episode I’ve seen of these series, gorgeous food, amazing chef etiquette and duolingo service! Like chef Preston said, an organized orchestra! Bravo 🤝
I like this chef. You can tell that he’s a great chef from his work ethic, passion and the respect to his workers. I kind think chef who wear flashy medals on their jacket are full of themself. This chef in the video doesn’t even need one because he’s that good.
As a Chef with an accounting degree I salute your take on financial responsibility. Too many Chefs have no regard for the numbers. Beautiful food there Chef! 🔪🔥
I love the chefs that eat their own food on the regular. THAT tells me a lot about the chef, the restaurant, and their values to be honest. That tells me its something I should try, and enjoy an experience.
It's great to hear a chef both recognize and articulate the fact that for the vast majority of restaurant employees, it's just a job, they're there for the money and to provide for themselves and their families. Far too many chefs fall into the trap of telling people" you're being paid in experience" or " for the honor of working for such a great chef".
500 people a night!! holy moly! That's a ton of dishes! How do they maintain that high a standard for that long every single night! The attention to detail is pretty impressive.
I love how he took the time to mention and demonstrate how the kitchen is run in Spanish. It really gives insight into the people and cultures who make these types high volume restaurants run.
“i like to be honest with people that the chef tastes the oysters every day to make sure we’re getting the best quality “ 😂😂 nahhhh, we get it, you can’t let that many delicious oysters pass you by without eating them👻🖤🖤🖤
He is the best chef for the high volume restaurant industry- demand on seafood. Seafood is definitely a challenge: timiming, texture freshness, variety, and obviously the competition.
Hey man I’ve worked with many chefs and seen many personalities of leaders and I’d like to say i feel id learn a thing or two from this gentleman right here
I'd never go to a seafood restaurant with a shellfish allergy but I appreciate chef Clark repeating this information to the kitchen before the burger is served, he really cares about the client's health and his staff's providing for their family. That's excellence.
It's still so crazy to me that seafood used to be considered peasant food and royalty wouldn't even think to eat it, and now it's some of the most expensive types of food you can buy.
I can't believe they manage to do all of these things. Coordinating a raw bar, sushi and hot meals to go out together, with a packed dining room, outside area, hotel lounge AND roomservice? That's the definition of a total nightmare. Unbelievable that they manage to pull it off.
It should be said that this is Preston Clark. His father, Patrick Clark was one of the original influential American Chef's, during the 80s and 90s. He was one of the titans that took America out of the shadow of French expats and Pineapple ham and helped form our own modern food identity. Patrick Clark was right up there with Charlie Palmer, Jeremiah Tower, Tom Collichio and Charlie Trotter. He was sadly taken from us too soon and often gets over looked. Pick up his posthumously published book "cooking with Patrick clark" if you can
He seems like an awesome person to work for!!!!
Cool stuff
Father and son 5 stars restauranters..
Thank you for sharing that. I looked up his father and would have never known how influential he was!
lol America has no good identity. Literally we have none. I immigrated from a UNESCO designated city of gastronomy and my province has several hundred unique dishes. We got fried ice cream and Kraft Mac N Cheese in America.
Chef Preston is on TOP of the business. Hats off, Sir.
God’s blog www.treasurefromheaven.org/blog/ God says to tell you people he has mp3s on sex, marriage, heaven. God says to share with you people the news of the illness healing mp3 Jezebel in the section ‘This Is The Way Walk In It’. Subjugations: drive.google.com/file/d/1BoeHqPMcTEwC4VtjyRTXvQ80HxQvHGwV/view?usp=sharing
Such a refreshing sight to have a seafood restaurant on the fancier side not mentioning caviar even once
the irony, right?!
The thing is they do serve caviar in their restaurant. I guess they just didn't feel the need to mention it.
Just showing his menu without the premium upgrade which I like a lot. He keeps the focus on his seafood quality and diversity
Caviar is usually the "jewel" of menu, its that extra mile to wow and excite, but in this case being a raw bar, and everything is seafood, I think caviar would just be lost among all the other premium things being presented, and would almost be a throwaway that wouldn't add much.
I worked with Preston many years ago at Jean-Georges. Great guy and amazing chef. Good to see he’s doing so well.
yeah yeah
Sounds like cap 🧢 picture or it didnt happen
I would love to work for chef! But I lost my love for cooking when my high school teacher pass away..
Love his energy with the whole restaurant operations. He’s not only a chef, he’s also a Rapper.
Mise En Place is my fave series. I look forward to it every time and watch it ASAP. Please keep this going forever!
@repentandbelieveinJesusChrist1 wtf why 😂😂
Agreed
The fact that he learned Spanish, just goes to show how dedicated he is towards establishing relationships with his employees. Kudos to this guy.
I could watch this man all day. I love his passion and energy. He deserves his own show
Love this guy man. He's so passionate about food. Props to him for learning Spanish too. Respect.
i love how he just not talking about the passion, he also mentioned that everyone working for the family. must be a great person to work with
Love seeing the inner workings of a great restaurant
Chef talks and moves fast
Perfect for that job!
Raw seafood isn't something I eat but watching Chef, his process and respect for the business makes this video tops! Bravo!
His knowledge is out of this world. Not just knowledge, but it takes Grit to run such a busy restaurant. This guy has it all.
Loving the energy from this guy. All the knowledge and how he explains things they do. He knows his restaurant inside out.
REALLY good show. Loved both the content and the production values. Kudos to the camera & sound people for capturing everything so cleanly, and to the post-production crew for an exciting edit. You made this chef and his crew the stars!!! Now I want to eat there!
The amount of respect & TRUST he has in his men is top tier. His pride he takes in his team doing their job to the letter every day as well as his commitment to authenticity is deserving of a country renowned title
So refreshing to see such an enthusiastic and cheerful head chef. Clearly loving his job. Was a joy to see
I like that he had a tasting with Akira to hear his opinion on the revamped version of the spider roll instead of outright saying "This is what we're doing tonight."
I wonder if Akira had a choice...
thats literally how all restaurants work, if its better obviously theyre gonna switch it up
@@InMyGlamEra no, a lot of times you have executive chefs who just make menu changes without input from anyone in the kitchen except themselves or their sous. Him actually creating a blind taste test for his sushi chef is a very commendable way to lead your kitchen and the smartest way to go about tweaking/improving menu items
It's a sign of great leader to accept input and respect decisions from his staff like that.
This guy seems so dynamic, I'm not even sure that's the right word for it. Seems in complete control, more than capable, talented chef that's also the leader of the restaurant. Great piece Eater.
Infectious energy. Clearly loves what he does
Eater has never felt so good with every single content they release. We wish them all the best. After all, those lobsters seem like they could pinch somebody at any time.
Thanks for watching!
Where is this restaurant located?? A seafood lover..
They have locations in Chicago and New York
@@deamc5943
The energy this man has is infectious.
Only been here once and this is my absolute favorite restaurant in the city. Very refreshing to see the behind the scenes. It is obvious why everything is top tier at that restaurant.
You know this is authentic when the chef is sweating while interviewing in the kitchen.
I've never worked in a kitchen but just by this short video I can say I would follow this man to the end of the earth.
As a chef I am very inspired by your simple approach and the reverence you apply to seafood thank you blessings
Love his energy with the whole restaurant operations
Every single time…when these videos end, I’m appalled that it didn’t last another 20 min! Awesome video!
Absolutely love this guy's energy and passion. He's someone I'd trust to make my food.
This has got to be THE best short episode I’ve seen of these series, gorgeous food, amazing chef etiquette and duolingo service! Like chef Preston said, an organized orchestra! Bravo 🤝
The chef takes seafood to a higher level; amazing and wonderful ! 😊
love how proud this guy is, great energy and really down to earth a respite from alot of ego in the industry
I like this chef. You can tell that he’s a great chef from his work ethic, passion and the respect to his workers. I kind think chef who wear flashy medals on their jacket are full of themself. This chef in the video doesn’t even need one because he’s that good.
As a Chef with an accounting degree I salute your take on financial responsibility. Too many Chefs have no regard for the numbers. Beautiful food there Chef! 🔪🔥
Very impressed with this Chef. He is very talented.. Chef Preston is on TOP of the business. Hats off, Sir..
I love the chefs that eat their own food on the regular. THAT tells me a lot about the chef, the restaurant, and their values to be honest. That tells me its something I should try, and enjoy an experience.
Just went to Lure on a recent trip to NYC. This video really sold me on restaurant and it was amazing!!
It's great to hear a chef both recognize and articulate the fact that for the vast majority of restaurant employees, it's just a job, they're there for the money and to provide for themselves and their families. Far too many chefs fall into the trap of telling people" you're being paid in experience" or " for the honor of working for such a great chef".
Love seeing the hard work that goes into the fine dining, what an artist
This chef is awesome. Love this guy. Knows his stuff
Keeping his father's tradition alive. What a guy, keep crushin man!
I dunno why but food content is the best thing ever probably just to laze around to everyone loves food. *excited for more top content*
So much orchestration that is unseen to guests. Well done, chef. I remember your father's bright smile. Keep it up. Respect.
500 people a night!! holy moly! That's a ton of dishes! How do they maintain that high a standard for that long every single night! The attention to detail is pretty impressive.
This man is so sharp and intelligent! My God the food that he puts together is absolutely amazing! I would love to be able to afford to eat there.
Your enthusiasm is electric and inspiring. Never lose that. The day you do is the day the restaurant goes in the wrong direction.
honor to these great workers. A hug from Rome, Italy
I enjoyed seeing how enthusiastic and passionate the master chef in this video
I love how he took the time to mention and demonstrate how the kitchen is run in Spanish. It really gives insight into the people and cultures who make these types high volume restaurants run.
He is a real Boss!!! It also seems like he has a great team
It’s timing that makes a Restaurant and your workers and the great food they serve to the customers.
That guy is pure energy! great show
He’s not only a chef, he’s also a Rapper
Faster than Eminem 😂
I thought an auctioneer
I thought he did *audio books*
He didn't rap once. Don't bring him down to that level. 😊
😄
“i like to be honest with people that the chef tastes the oysters every day to make sure we’re getting the best quality “ 😂😂 nahhhh, we get it, you can’t let that many delicious oysters pass you by without eating them👻🖤🖤🖤
Chefs biggest secret, trying the food before service
Sushi chef Akira killed that spider roll …in a good way 💯
the way he talk and explain his stuff. im hooked.
Love his energy n leadership!
what a great video featuring a very talented and interesting chef. this blew my mind the care he shows for every dish
I watched the whole playlist and consider this restaurant as the one I liked the most
Great energy Preston. Pleasure watching you showcase your craft.
Love Lure, lucky enough to have been a few times, it's great to put a face to all the hard work.
I grew up watching Patrick Clark on the great chefs series. He was a really amazing chef. I am glad that his son continued the tradition.
really loved the enthusiasm from the interaction of preston and akira must’ve felt good winning the heart of a master 😂
Very impressed with this Chef. He is very talented.
Probably my fav episode in the Mise En Place series, looks spectacular!
I like the pace this guy has, it could be applied to any business.
this is my favourite series to watch on all of youtube. keep up the great content.
This is one heavy weight, hard working, intense chef! Epic!!!
That triple layered platter was insane
It's $200, which definitely qualifies as insane.
@@pretendtobenormal8064 I'd love to know what a typical bill comes out to for 4 people drinking and dining
@pretendtobenormal8064 is that insane anymore? Thats about average going out these days
@@GatorAidMedicalmine was around $600 in June for 3 people. Multiple appetizers, entrees, 2 desserts, bottle of wine and 3 cocktails
This chef is a true professional.
Impressive. I would watch if he had his own show. I love his energy
I love this guys voice "Tasting for succulence, tasting for seasoning" hahahahahaha
High energy chef. It's great seeing passionate people.
Beautiful work and quality. You can tel the chef and people there love to do what they’re doing
love the chef energy
This is a proper chef.
He is the best chef for the high volume restaurant industry- demand on seafood. Seafood is definitely a challenge: timiming, texture freshness, variety, and obviously the competition.
Hey man I’ve worked with many chefs and seen many personalities of leaders and I’d like to say i feel id learn a thing or two from this gentleman right here
I love how he treats the guys he works with when he told the sushi chef “That’s why he’s the best, it’s bomb. Good job bro”
I'd never go to a seafood restaurant with a shellfish allergy but I appreciate chef Clark repeating this information to the kitchen before the burger is served, he really cares about the client's health and his staff's providing for their family. That's excellence.
Chef is smashing it. No wonder he has that coffee in his hand. I'm amazed how people can run these amazing restaurants.
Labor of love.
This chef is dope. Handles his position well. I’m def a bit jealous of the clams and oysters he samples daily 😂😂😂
Awesome. I can tell he really loves what he does, and the food looks amazing. Have to check it out someday when im back on the east coast
so much respect for restaurant workers... that is some hard work
It's still so crazy to me that seafood used to be considered peasant food and royalty wouldn't even think to eat it, and now it's some of the most expensive types of food you can buy.
It’s still peasant food -just insanely overpriced. I could eat like a king in Turkey for the prices these guys charge. And the food is way better!
@@jdelorenzod2725gotta charge high prices at restraunts when ordering the seafood to prepare is expensive af
great guy and amazing chef, his passion and energy is on another level
Chef is the most intense, in the best way though. You can see the passion he has for his craft
Grande Plateau looks amazing. His enthusiasm is infectious.
This guys energy is awesome
I love this man's energy and love for what he does!
that was fascinating to watch, all the ice work and prep, what a great episode
Bro that dude is FULL of energy
Love this series! Always great to showcase badass kitchen crews that make amazing looking food!
It's not even my kind of meal. However, I appreciate this man's approach to his tasks.
This man is high speed! I'd love to visit this place!
One of my favorite chefs I've seen on this channel, for sure
I can't believe they manage to do all of these things. Coordinating a raw bar, sushi and hot meals to go out together, with a packed dining room, outside area, hotel lounge AND roomservice? That's the definition of a total nightmare. Unbelievable that they manage to pull it off.
I don't eat fish but this chef has an amazing energy.
Love Chef's energy! Rock star
This place sounds amazing