You are supposed to be the conductor of the orchestra, you are not supposed to play every instrument to make beautiful music.. as a new manager this helped me :)
Trust me, the video editing and the fact that she's on camera are playing with perspective. When she said "it's all good as long as I don't hear something break" and how she stressed over the banquet sent chills down my spine. That is a high stress environment, where the final product must be as close to perfection as possible and any sign of failure or lack of concentration gets heavily flagellated. You have a team of 10+ people on the line, with incredibly intricate jobs, plus a time constraint that needs to be within 15seconds of accuracy at most AND expensive as hell product. You can't deliver on your portion of the dish and suddenly 4 other people have to redo a whole table bc of a fuckup. Not to mention how it might affect the timing of others preparing for the next courses. I just made myself nauseous from the flashbacks. There aren't many chefs (in my experience) that deal with this by the actual definition of calmly. Edit: 9:49 gave me hope tho, big ups to her. I'd love to pick flowers and was dishes at her restaurant lmao
I worked at a bar for 11 years, during covid we had to shut down for like a year, owner decided to open a foodtruck during this time, me and 2 others from the bar decided to go work for him in the truck during shutdown, he ended up selling the bar after a few months, man has worked 90-100 hour weeks every week from when he opened the truck 16 months ago except for 1 week where he took 3 days off for a mini vacation, sundays are his only day off and I'd be willing to bet he doesn't take the entire day off. Up at 5AM at work 6AM home from work 8-9PM every day. Meanwhile I start at 10:30AM get off at 4:30 PM
Forgot the guy's name - a Frenchman who moved to Washington DC. He was a pastry chef that turned to a head chef to owner/chef. FWIT pastry chef's often double on the line in smaller restaurants. They do fine, it's said, because of their precision. Line cooks can fill in for pastry chefs, but generally don't do as well. Edit - Michel Richard is the guy's name.
I think her temperament is the main reason she's so effective as a head chef. Obviously she has the culinary skills as well, but the ability to step back and delegate while remaining calm is definitely more important. Chefs that excel at everything but are impossible to work with does not a good restaurant make.
All of the top restaurants in the world have very calm staff. Still unbelievably intense, still can be incredibly humiliating. But calm,quiet notheless.
@@konradbrochocki4923 come on, that nest is a work of art... some people thinks that food shouldn't be just delicious... it can have other qualities too
@@konradbrochocki4923 that price are for 15 course meals and that "crap" is one of them. The meals also crafted to compliment the tastes of other meals. Correct me if im wrong with the info.
I like this chef. She's calm and organized even under pressure, unlike the ones i have worked with. I believe that a kitchen that is calm means you have everything under control (even the pressure is present).
Truly Scandinavian style of leading. Calm, collected, puts her ego aside and makes sure that everyone can do their work in a peaceful environment. BOSS!
I love how much skill and poise she demonstrates even while discussing things with the camera crew. Shows how comfortable and confident she is with her work and how the kitchen is running.
A lot of chefs speculate that the third star has less to do with the food and more to do with the setting. She doesn't own the place, so she can't make those changes.
@@ahmedgamal-lf8hl If she wants it, I hope so. If she's in a good situation, she might not want the extra stress. Finding business partners you can trust isn't easy.
as a finn , worked with finnish and swedish michelin star chefs, i can say this is not true atleast what i have seen. all tho off work personas are more down to earth that french , italian or central european chefs(especially french)
Her Arctic Bird's Nest - one of the most beautiful looking dessert I have ever seen. Immense creativity placed into it. Indeed the most beautiful piece of all meals.
First time I see a tasting menu where I would happily eat everything. Looks delicious and her calm collected demeanour is very inspiring and I would assume very Swedish / Nordic as well.
Scandinavia is not very well known for their cuisine, though these chefs have elevated the Scandinavian flavors which make me really proud of being scandinavian. Please keep on making videos about these restaurants ran by Scandinavian chefs. You are the best
Any chef I’ve ever worked for ( the ones of caliber of course) have taken the philosophy of “The Orchestra” to heart and it really does show in their numbers. This lady is doing it right. To your continued success Chef, thanks for keeping it real.👍👍
I love how her kitchen really incorporates team work and thrives off of it. Two Michelin Stars and no one looks like they're going to break at any moment.
Makes me sad I’ll never be able to afford to try such beautiful food like this, but it’s so good that Eater posts this series of the behind the scenes of the kitchen so we can see all the artistry from these incredible chefs. It’s almost as good as eating it.
Impressive transition from Pastry Chef to Head Chef and you can tell she runs a tight ship! Food presentation offers a nice balance of rustic and refined!
Wtf are you talking about... one little cube of meat and you consider it a reasonable portion? Michelin or whatever this is ridiculous for a portion! To eat and then feel hungry after a while...
@@dylangodwin8325 It's not about poor! It's about spending money to those who deserve to and who value generosity! Come to Greece to learn what real food, generosity and generous portions mean which are way much better than the little cubes you see here! But i bet you don't know because as a butter boy that you are you hung out with your other butter buddies and choose to judge people by their pockets and where they spend them at fancy restaurants. And you use the word ''poor'' like it's a sickness. I know types like you they are millions out there who value money above quality and ethos. That is how hollow you are as a person and you prove it well by your comment! I prefer to spend my money to chefs and even luxury restaurants who serve real portions and not tiny girly portions, to people who respect the customer first not the pocket. But victims like you who leave in their own bubble choose to pay chefs 200% more than what the real food's value actually is and you think that you pay more for their skills, while they rubb their hands for the satsfaction of for more money while they give extremely less than what they receive and customers feeling hungry short afterwards. And by the way it happens that i am not poor! So before trying insulting someone that you don't even know do your homework first and then get out from your ''golden'' shell to learn what real life is and what a real man is!
@@dylangodwin8325 That is because my thoughts and words are easily expressed when they are true... Anyway, I wouldn't expect a better answer from a person like you...
This food actually looks good, even the quantities seem more normal than the typical high end restaurants where they serve one dot and a line and you can fit the 15 courses in one plate if it was possible. Would love to try this food one day.
When I watch these kinds of videos, most of the time what the chefs make look like something i'd never try to even touch.. Either too beautiful or simply doesn't look appetizing. Her creations though I would definitely want to try. It's not just beautiful, it honestly looks delicious
I love these Eater videos so much. My dream job would be to work as a producer on these videos. I love stories, and every video I feel like I'm being opened up into another world. Someone else's story. Someone else's success and love and passion. A story of someone who works hard. Someone who started somewhere and reach where they are now, as virtuoso of food, and how their food and restaurant reflect themselves. It's so fascinating.
Due to covid , Being binge watching all the michelin star video. So satisfying watching something u may not be able to eat and only see through a screen.
"staying calm even when you're in pain and trying to look happy. You lead by example" This chef seems to be a cool leader to work with. Other chefs will copy gordom Ramsay's character and start acting scary inside the kitchen for people to follow. I hope every head chef realizes that you don't need to be shouting and cursing for people to follow you.
@@lhantful In Sweden (and the rest of the nordic region) we seriously hate authority. If you go around acting like you're better than other Swedes you'll make them hate you. Sure, your title is fancier but you're still a person and that means, in the minds of the swedes, you're no better than even the lowliest trash collector. Growing up in Sweden she was likely raised to think like this too and so she's pretty down to earth. A Swedish boss isn't a boss, it's a dependable member of the team. Any Swede who thinks more of themselves will be bullied until they sit down and have a slice of f*cking humble pie.
One of the few Michelin-Starred chefs who's food actually looks appetizing. Most other chefs use too many strange ingredients just because they can, and to seem special.
Wow, your plating is so gorgeous, I love seeing different chefs approach to plating and how a lot of them incorporate their home countries into the way they plate their dishes. Looks so delicious!
![Lp. Сердце Вселенной #30 ДВА В ОДНОМ [Один человек]• Майнкрафт](http://i.ytimg.com/vi/nrXy15orKhY/mqdefault.jpg)
Can't believe that she is a two stared michelin star chef and serves Kladdkaka, makes me a proud swede!
oh it's not on the actual restaurant but on banquette
hahaha, kaka
that and kottbullar! but your furnitures kills toddlers ..... netflix told me!
I hope she also serves Surströmming someday
Just wait till she whips out the Koldskål, they will throw their third star at her.
You are supposed to be the conductor of the orchestra, you are not supposed to play every instrument to make beautiful music.. as a new manager this helped me :)
Manage, don't micro manage. Trust your people, check in on them but don't hang over them. Give praise publicly and critique in private
Jacob Collier : 😎
@@ColorCodeWhite Jacob Collier: laughs in microtones
First 2 michelin star chef i've seen who's calm and normal.
Trust me, the video editing and the fact that she's on camera are playing with perspective.
When she said "it's all good as long as I don't hear something break" and how she stressed over the banquet sent chills down my spine. That is a high stress environment, where the final product must be as close to perfection as possible and any sign of failure or lack of concentration gets heavily flagellated.
You have a team of 10+ people on the line, with incredibly intricate jobs, plus a time constraint that needs to be within 15seconds of accuracy at most AND expensive as hell product.
You can't deliver on your portion of the dish and suddenly 4 other people have to redo a whole table bc of a fuckup. Not to mention how it might affect the timing of others preparing for the next courses. I just made myself nauseous from the flashbacks.
There aren't many chefs (in my experience) that deal with this by the actual definition of calmly.
Edit: 9:49 gave me hope tho, big ups to her. I'd love to pick flowers and was dishes at her restaurant lmao
it's calm until someone make a mistake trust me if you're a chef serving more than 100 people the kitchen will become a warzone
@@Axelrun1994 Swedes are very calm people.
It's the Swedish style
Yeah, on camera🎥📽How is she off film????🤔🤔
I have to appreciate that she is running not just a 2-Star dining room, but also banquet services. That schedule must be insane.
I worked at a bar for 11 years, during covid we had to shut down for like a year, owner decided to open a foodtruck during this time, me and 2 others from the bar decided to go work for him in the truck during shutdown, he ended up selling the bar after a few months, man has worked 90-100 hour weeks every week from when he opened the truck 16 months ago except for 1 week where he took 3 days off for a mini vacation, sundays are his only day off and I'd be willing to bet he doesn't take the entire day off.
Up at 5AM at work 6AM home from work 8-9PM every day. Meanwhile I start at 10:30AM get off at 4:30 PM
It's the first time I've ever heard the Pastry chef is the head chef... but food looks good!
den525 same here
the rouge family.. they all trained as pastry chefs first. apparently it builds up attention to detail.
Forgot the guy's name - a Frenchman who moved to Washington DC. He was a pastry chef that turned to a head chef to owner/chef.
FWIT pastry chef's often double on the line in smaller restaurants. They do fine, it's said, because of their precision. Line cooks can fill in for pastry chefs, but generally don't do as well.
Edit - Michel Richard is the guy's name.
@@recoil53 I love playing around with flavors in desserts, but I couldn't do precison plating to save my life!
i like it
So level headed and focused. She not only has the skill, but also the social intelligence to apply that skill in ways not many can. A true master.
She seems really down to earth. A rare trait for someone in her position.
arnold jayeola so when did you meet her?
arnold jayeola u worked under her?
@@RayasNegroOvejas Its a meme google it
Seems down to earth since she didn't want to be head chef in the first place.
Yeah a lot of Head Chefs exude arrogance. Not her.
I think her temperament is the main reason she's so effective as a head chef. Obviously she has the culinary skills as well, but the ability to step back and delegate while remaining calm is definitely more important. Chefs that excel at everything but are impossible to work with does not a good restaurant make.
All of the top restaurants in the world have very calm staff. Still unbelievably intense, still can be incredibly humiliating.
But calm,quiet notheless.
@@apothecurio i think the problem is being a head chef is always protrayed in media as a egotistical maniac that does nothing but cuss people out
As a line cook she seems like a great chef to work for, she doesn’t throw her weight around and is very humble
micheal16sore its a swedish thing. We Call it ”jantelagen” :)
i agree. it's hard to work for people you don't respect
As a Swedish American I am so proud to see her clinging on to the Swedish heritage with an American touch in the dishes,
pleasure
That bird's nest dessert really looks worth taking flight for!
Go ahead I'mma wait for your review
I'd bin those overpriced pieces of crap and take a cab to the closest restaurant the serves real, unpretentious food that normal humans eat.
@@konradbrochocki4923 come on, that nest is a work of art... some people thinks that food shouldn't be just delicious... it can have other qualities too
@@konradbrochocki4923 At least this restaurant's food looks more humane and normal than other michelin starred restaurant's insane dishes
@@konradbrochocki4923 that price are for 15 course meals and that "crap" is one of them. The meals also crafted to compliment the tastes of other meals. Correct me if im wrong with the info.
I like this chef. She's calm and organized even under pressure, unlike the ones i have worked with. I believe that a kitchen that is calm means you have everything under control (even the pressure is present).
Holy sh*t, she got the scallops from Maine that the other guy didn’t get
Saul Tlaczani Limon ahaha this one 😂
The guy with the expensive accent?
_ ElDorado lmao yea that guy
who?
😂
Truly Scandinavian style of leading. Calm, collected, puts her ego aside and makes sure that everyone can do their work in a peaceful environment. BOSS!
I love how much skill and poise she demonstrates even while discussing things with the camera crew. Shows how comfortable and confident she is with her work and how the kitchen is running.
hi
Seeing a Swede running a very successful restaurant makes me very proud and patriotic! Good job Emma.
she is so calm and cool this will get her the third star I am sure
A lot of chefs speculate that the third star has less to do with the food and more to do with the setting. She doesn't own the place, so she can't make those changes.
@@recoil53 perhaps someday she will own a place
@@ahmedgamal-lf8hl If she wants it, I hope so.
If she's in a good situation, she might not want the extra stress. Finding business partners you can trust isn't easy.
@@recoil53 Aquavit just re-opened after a massive renovation, there is only one reason to spend that kind of money...
the level of skill and attention to detail required in this is insanity - so much respect.
Emma: Nothing really good comes out of craziness and screaming
Gordon Ramsey: Do I look like a joke to you?
the funny thing is I bet he actually does to a lot of people
Yes...he is a joke more often than not.
Gordon is full of bs. disgusting man.
Demi Nada no
Demi Nada nope, he’s actually pretty nice irl, just don’t piss him off
5:07 : "Stay calm is the biggest tip"
Meanwhile in Ramsay's Kitchen : WHERE'S THE LAMB SAUCE YOU DOUGHNUT !
Camil .Massion dognut
As in a dog's balls?
Gordon was usually working with bad chefs, shes working with people who are good and know what they are doing.
Hahaha
“Sorry chef”
She deserves the third star, the way she speaks even deserves it
Red Jhon not many 2-3 star chefs are as calm as she is.
Michael Hanna that’s why she doesn’t have 3 stats ;)
Kandy5 being calm is a struggle to do in a kitchen like that.. i salute her for that... most head chefs can't do the same 🤣
Kandy5 u deserve no stars how bow dah
@@miajones2731 its in front of a camera, of course she would appear calm
This is some of the best plating I've seen. Every dish looked amazing.
finally, not a crazy chef to get Michelin stars
It's the Swedish style
@@babyfaec the Scandinavian style ;)
@@jodawgsup true :)
Craziness doesn't really shows on the screen, behind the scenes however, is another story, my friend works with her.
as a finn , worked with finnish and swedish michelin star chefs, i can say this is not true atleast what i have seen. all tho off work personas are more down to earth that french , italian or central european chefs(especially french)
I never had the chance to work in a restaurant like this . I’m to old now.
This chef is so honest in all her work is amazing. Love the commitment. 👏🏼
She looks so humble and kind, she is a chef i would love to work for even though i dnt knw how to cook 😣
very very humble person in that position ... the food presentation looks so well ... big wow to her politeness
When she said “its 4:20” i thought she was gonna pull out a joint man
i bet she was thinking it
@@Infiniterhythmstudio she was telling the camera crew nicely to gtfo coz the whole kitchen about to be smoked like a southern brisket.
HAHAAH
*maaan*
Where does she say it's 4:20
thank God her food serving is way larger than other michelin starred resto
the larger courses are for the banquet, the dining room has 15 course tasting menu, the banuqette has 4 course "banquette" menu
The only reason others are small portions is because they'll send you 30 plates. would you really want to eat 30 full size plates of food?
@@mungy27 yes
Way too small for eating, but i guess a tiny taste will be worth the high-prices
@Abitamim Bharmal $150 for 15 plates is $10/plate. If you want full size plates for $10, go eat at Olive Garden.
Cool
Ivan Enriquez but are her cucumbers evenly cut?
@@andrewduan5123 you know you're wrong for that.😂😂
U must be dumb
Kinda defines the standard. You can’t be the best if you’re normal
It's on the camera dude
Her Arctic Bird's Nest - one of the most beautiful looking dessert I have ever seen. Immense creativity placed into it. Indeed the most beautiful piece of all meals.
She's head chef for a reason, that voice has a loud history for sure.
To see a restaurant with so much on its menu executed so smoothly is a line of professionalism you rarely see. Respect to her and respect to her team!
First time I see a tasting menu where I would happily eat everything. Looks delicious and her calm collected demeanour is very inspiring and I would assume very Swedish / Nordic as well.
In Norway it’s less calm, but more reserved. We were social distancing before the pandemic.
I have so much respect for this chef and all the cooks that move gastronomy to this level. They inspire me.
She's so charming.
Very good point about pastry presentation leaking into presentation of savory dishes.
This was such a nice insight of what it looked like in a fine restaurant with a worthy chef.
She's so calm and collected. I guess scandinavian people are cool-headed in general
I love swedish people, they're so, so down to earth, respectful, smart & very, very considerable!
She is profesional, hands down for how she handel the station 👏🏼
This presentation of Chef Emma in her environment is a perfect example of someone who is ON TOP of her game!
Scandinavia is not very well known for their cuisine, though these chefs have elevated the Scandinavian flavors which make me really proud of being scandinavian. Please keep on making videos about these restaurants ran by Scandinavian chefs.
You are the best
Finns det något godare än köttbulle?
@@1111mariokart nej det finns det inte.
@@1111mariokart Julskinka.
Any chef I’ve ever worked for ( the ones of caliber of course) have taken the philosophy of “The Orchestra” to heart and it really does show in their numbers. This lady is doing it right. To your continued success Chef, thanks for keeping it real.👍👍
I love how her kitchen really incorporates team work and thrives off of it. Two Michelin Stars and no one looks like they're going to break at any moment.
She seems the most normal and relatable of all the chefs with michelin stars that i've seen so far on this channel LMAO
Ther was also this other dude with the 1 Michelin star in the strip mall , he seemed also super normal
Makes me sad I’ll never be able to afford to try such beautiful food like this, but it’s so good that Eater posts this series of the behind the scenes of the kitchen so we can see all the artistry from these incredible chefs. It’s almost as good as eating it.
Never say never x
Love this. She has a certain calmness that will make you work your best.
Impressive transition from Pastry Chef to Head Chef and you can tell she runs a tight ship! Food presentation offers a nice balance of rustic and refined!
Absolutely stunning cooking! And Emma is so composed and calm, the whole kitchen is working like a unit, brilliant video.
that bird nest dessert is spectacular
She seems so chill. Love that
I just love it when chefs put their own cultural influence. Very happy to see Scandinavian influence, she is very talented😊
Her work load is insane. To see such a calm, collective, michelin chef is so inspiring.
What a lovely demeanor - calm, collected and pleasant. It must be a joy going in to work with her very day 🙏
cool chef, love how calm and down to earth she is! and how she seems to treat her staff with respect
First Michelin restaurant i've seen that the portions actually look reasonable. And, it's 15 courses. I would eat here in a heartbeat.
Wtf are you talking about... one little cube of meat and you consider it a reasonable portion? Michelin or whatever this is ridiculous for a portion! To eat and then feel hungry after a while...
@@Thereasonable129 it's FIFTEEN courses. If you're poor, say you're poor.
@@dylangodwin8325 It's not about poor! It's about spending money to those who deserve to and who value generosity! Come to Greece to learn what real food, generosity and generous portions mean which are way much better than the little cubes you see here! But i bet you don't know because as a butter boy that you are you hung out with your other butter buddies and choose to judge people by their pockets and where they spend them at fancy restaurants. And you use the word ''poor'' like it's a sickness. I know types like you they are millions out there who value money above quality and ethos. That is how hollow you are as a person and you prove it well by your comment! I prefer to spend my money to chefs and even luxury restaurants who serve real portions and not tiny girly portions, to people who respect the customer first not the pocket. But victims like you who leave in their own bubble choose to pay chefs 200% more than what the real food's value actually is and you think that you pay more for their skills, while they rubb their hands for the satsfaction of for more money while they give extremely less than what they receive and customers feeling hungry short afterwards. And by the way it happens that i am not poor! So before trying insulting someone that you don't even know do your homework first and then get out from your ''golden'' shell to learn what real life is and what a real man is!
@@Thereasonable129 that is a very well thought out, and worded reply...
Nobody gives a F*ck. lol
@@dylangodwin8325 That is because my thoughts and words are easily expressed when they are true...
Anyway, I wouldn't expect a better answer from a person like you...
Bra jobbat Emma! Måste besöka någon gång. Looks like food kings & queens eat. That desert with the birds nest looked incredible.
Finally, a michelin star chef who doesn’t sound pretentiously “artistic” af.
Always nice to see a fellow countrymen do well. Bra jobbat Emma. 👍🏼🇺🇸🇸🇪. Kladdkaka blir det till helgen.
I love hearing about women cheffs. You really know they earned their place with hard work.
What are you implying??
Earning their way rather getting things cause they are sexy. They put in just as much work as men and deserve their spots.
Woman chef here. It's a man's world and we do have to work a little harder to earn our keep.
Peace!
She's so chill, really expected someone more robust but got a great surprise
She it's from north: calm & cold as ice! ❄ 💙
I love she's head chef and pastry. I've never heard that combination before really. She talented
This food actually looks good, even the quantities seem more normal than the typical high end restaurants where they serve one dot and a line and you can fit the 15 courses in one plate if it was possible. Would love to try this food one day.
When I watch these kinds of videos, most of the time what the chefs make look like something i'd never try to even touch.. Either too beautiful or simply doesn't look appetizing. Her creations though I would definitely want to try. It's not just beautiful, it honestly looks delicious
I love these Eater videos so much. My dream job would be to work as a producer on these videos. I love stories, and every video I feel like I'm being opened up into another world. Someone else's story. Someone else's success and love and passion. A story of someone who works hard. Someone who started somewhere and reach where they are now, as virtuoso of food, and how their food and restaurant reflect themselves. It's so fascinating.
Good energy. Its always great to work with Chefs with this kind of vibe. Makes work more fun.
7:06 when she said “4:20” she knew, she knew.
"It's 4:20, and I'm going outside for a short break.. BRB"
@@erik.... after that...
Chocolate cake
I love the mentality she has.as a chef myself that's worked in more "hard ass" kitchens...her approach is a breath of fresh air.
Great job, Emma! Keep up the amazing work, you're such an inspiration.
Jonathan Tuovinen thank you 🙏🏻
I must say her cuisine looks beautiful and so gracious
I LOVE aquavit, one of my favorite restaurants
I just love watching people who master their craft and saying the coolest things.
Just wow! LOL
This woman is literally the opposite of Gordan lol
what i want is, i want see this woman vs gordan . haha
ToxicPande *Gordon
Phao Jie *Gordon
"Gordan" lmao
@@KaninTuzi Its a real name tho xD
Shes very very calm and nice....And humble of course
She looks like Tilda Swynton (or however her surname is written)
true
She is so calm and relaxed its amazing
She’s so cool and calm, love this episode! 💙
Due to covid , Being binge watching all the michelin star video. So satisfying watching something u may not be able to eat and only see through a screen.
"staying calm even when you're in pain and trying to look happy. You lead by example"
This chef seems to be a cool leader to work with. Other chefs will copy gordom Ramsay's character and start acting scary inside the kitchen for people to follow. I hope every head chef realizes that you don't need to be shouting and cursing for people to follow you.
I think Gordon’s screaming is more of an act for the American audience. His British shoes are completely different.
@@captain1jones354 i know but that's not what other chefs understand.
@@lhantful In Sweden (and the rest of the nordic region) we seriously hate authority. If you go around acting like you're better than other Swedes you'll make them hate you. Sure, your title is fancier but you're still a person and that means, in the minds of the swedes, you're no better than even the lowliest trash collector. Growing up in Sweden she was likely raised to think like this too and so she's pretty down to earth. A Swedish boss isn't a boss, it's a dependable member of the team. Any Swede who thinks more of themselves will be bullied until they sit down and have a slice of f*cking humble pie.
@@apotato6278 That's good to know! People should learn from that kind of tradition and culture
I saw this comment while she's saying it on the video
I'm in love. She is sooo chef and lady in the same time. 😘 Bless her.
One of the few Michelin-Starred chefs who's food actually looks appetizing. Most other chefs use too many strange ingredients just because they can, and to seem special.
This Lady might just be the most glorious Michelin professional out there. Her philosophy is perfect.
“It’s 4:20 and everyone needs to get ready”
*S A L U G E*
These actually look like proper portions that are rustic yet elegant. I would actually travel for this.
I would love to eat there! And she sounds like an amazing Head Chef!
Everything looks amazing and done with love and passion for creating sumptuous dishes... Salute🙏🙏🙏
3:49 Joe Rogan really chopping it up!
She is amazing, such a calm personality
0:28 Simon: Emma we've talked about this, why are you using my mandolin again?
amazing to see that some chef is being herself.. calm and talented!
she smiled while saying "alright, its 4:20".. i know her secret to stay calm all the time and be so creative. ;)
Another drug romantic. You guys are so predictable and boring.
She's clearly a leader that lifts people up! That is amazing and so admirable. ^_^
Only two stars.. Wow. This was lovely!
This is great. No shouting that disturbs the focus in doing tasks. Rare to see these xD
0:43 BRUH WAS THA VSAUCE
HI, VSAUCE, MICHAEL HERE
I SAW THAT HAHHA
My favorite restaurant in NYC. Fabulous food, wine, aquavit and staff
7:06 I know that smile when I hear that Number 👀
Wow, your plating is so gorgeous, I love seeing different chefs approach to plating and how a lot of them incorporate their home countries into the way they plate their dishes. Looks so delicious!
Bruh, kladdkaka (chocolate cake) at a 2 michelin star resturant, that's hilarious!
The dishes are really good. Not over complicated and in good portion. Very delightful food to eat.