How One of New York’s Best Chefs Runs His High Volume Michelin-Starred Restaurant - Mise En Place
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- Опубліковано 15 тра 2024
- Francie opened in the middle of the pandemic in Brooklyn’s Williamsburg neighborhood as an upscale restaurant. Only a few months later, the restaurant earned a Michelin star with the help of its internet-famous dry-aged duck dish, along with dishes like porchetini, a market salad, and more.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Jay Simms
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Avery Dalal
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For more episodes of 'Mise En Place,' click here: trib.al/y8JcmQE
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I've been a kitchen porter / dishwasher now for the last 4 years and I've recently been given the opportunity from the owner and the Head Chef to go to culinary school and learn to become a Chef for them. I love watching these videos to see the different ways everything can be done!
Happy for you congratulations!
Congrats!
You don't need culinary school... your job can be your school...
@@IrvinGarcia-im8hfsome restaurants require technicial culinary education before holding a pan
@@rakerzako no they do not... many chefs around the country started dishwashing and worked their way up....
i was just so happy when he said, "we have all our ducks in a row"
LOL!
Love how positive he is to the staff, when they smile, I start to smile
And the gloves😊
I thought the same thing. Seems like a good vibe.
people tend act different on camera just like how employees act different around their boss
how much do you think they get paid?
This is a level 5 leader. Warms my heart watching him let his team shine.
As a UK-based Chef, I'm always interested in what happens in kitchens elsewhere and find this channel and the Mise En Place series to be an absolute joy to watch. Some of them I've watched multiple times and often share with colleagues who I know would appreciate seeing the passion on these peoples faces and the absolute bangers that leave the pass.
This was an uplifting wee look at a great kitchen setup, staffed by people that enjoy what they do - I've worked with many Chefs that simply don't care, which is sad, as it is reflected in the food we serve.
This is definitely one of the vids I watch multiple times!
Cheers for this!
Thanks for watching (and re-watching)!
im just in my kitchen and i experiment with the stuff i see here too. def gonna try a lil sous vide pork tenderloin in breakfast sausage.
I love when the head chef highlights and compliments there staff in these kind of videos, when it’s easy for them to take the spotlight. Seems like a solid dude and makes me want to go to the restaurant even more!
This is my favorite restaurant. The elation I felt when I first saw the duck presented to me on a bed of flowers will never be forgotten. It’s just so beautiful!!!! This video didn’t even cover the amazing cheese cart and desserts they have too.
If this chef is like this in real life, I hope he inspires his staff to be cool and collected and appreciative as well. Fantastic. I love what he says at the end too: "Everyone goes to a fine dining restaurant once. Here, I have people coming back sometimes once a week" I looked at the menu, you don't have to be rich to try it out, but you could take your sweetie there for a snack to impress them. Really cool.
That was one of the most interesting set of pasta dishes I have seen and as good as the duck looks, I think the pasta looks just as good if not better.
"we have all our ducks in a row"
😆😆😆😆
You know he had so much fun squeezing that line in lmao it's kinda adorable
@@xocoworld6331 💯🤣🤣
I applaud the sense of purpose and equality in the kitchen. "I'm in the business of making people happy" - that's his "recipe" for success. I've seen a lot of corporate-powered restaurants portrayed on UA-cam and you can tell the difference in just seconds. The money will come, but you have to put passion, teamwork and great ingredients together first. Money doesn't buy those things.
I love the respect they give to the duck!
...and they come back for it because of the care and quality cooking with a dish that is an everymans' dish. That's what makes a Restaurant succeed, do just 1 thing well and it becomes an institution.
Thumbs up to the head chef for complimenting his staff the way he does. It shows that he knows and appreciates what & how they do their jobs. He places his trust in them.
Good video! Nice pace, visuals and information. Good job altogether 👏🏻
what an amazing chef....I bet all his employees love him!
That ravioli is a work of art. Well done.
10/10 would eat that salad. And if I want to eat a salad, that restaurant deserves a Michelin star 😂
"I'm in the business of making people happy. ...That's why we're an open kitchen, so we can watch everybody be happy and having good time."
I get that.. the best feeling after a rush was the silence in the dining room as everyone's speechless eating their food. Those are the quickest cleanups and the best way to enter a turnaround
If you love food, like this. If you are not making money from loving food, that's a shame ;) like still
haha. how can one make money from loving food anyway
maybe start a youtube channel about cooking. or invest in restaurant stocks you know. It's a whole world of possibilities out there
funny that you mentioned stocks. My portfolio is looking like a crack den right now. Doing that never really cut it for me. I'm terrible at it
I wouldn't be giving stock advice in a video like this but then I would say you do not make the mistake of doing things by yourself. My stock portfolio is a managed one and I do not try to dabble in unfamiliar territories. My portfo lio has grown by over #300k even in the present economy
who manages yours
less depressed line cooks in a fine dining kitchen is a very good sign
This is probably the most cool restaurant that I've see in this series. A lot of passion and flavor without the pretense of being high end place
The Artist chef. Mastery and craftmanship on display. Excellent leader who allows all his staff shine. They all feel ownership and responsible for their work.
I feel blessed having had dinner there with my wife earlier in April this year. The crew's spirit seems to add flavour to the already heavenly tasting dishes. Thank you for an unforgettable experience! Trust me when I say it's worth more then what you pay.
Completely sold. I’ll definitely be going when I get the chance!
@@LifelsGreat I promise you you will not regret it
Easily one of the best duck dishes in town. Thanks for reminding me to return soon...
We will always support Eater. They’re one of the best.
They have good content but they also create a lot of drama cuz the restaurant industry isnt that crazy exciting
@@Eusizndwhow do they create drama?
I really like this chef's style of leadership! Also, that salad is just wow!
Best 1 star in NYC hands down. We go every week.
The sous chef at 13:35 is pretty amazingly organized
you must have never worked in your life
That salad and duck. And pastas. And staff. Wow!
Shamara is extremely talented, I remember her from The Grill, always been a beast on any station.
What a wonderful video! I have a lot of respect for the people who grow, create, prepare, and serve our food. This establishment would be a joy to experience.
I am a very experienced foodie, and this restaurant looks like its a 10/10. I love the fact that they focus on making food taste good using wonderful ingredients and passion. Not all this stupid modern kitchen stuff where you hardly see what it is you are eating. 😂
the striped pasta
I'm very experienced myself, I have been eating food everyday for my whole life.
same@@Mayo501
Awesome showcase, the Chef and his staff are amazing and that Duck looks fantastic, the assortment of pasta's are great as well, well worth a visit for sure!
He actually seems like the chillest chef to work for, respectful, kind, and driven
Refreshing to watch such a calm and respectful leader in the kitchen.
I really dig the head chef, he seems to have a really grounded and humble attitude. I’m trying to remember where I’ve seen him before.. can anyone remember the previous restaurant he was with?
okay i was a little skeptical when i saw chef blending the lobster but at the end of it I couldn't agree more with chef, especially the statement about the tasting menu at michelin restaurants.
BRAVO
Love the presentation and how the food is understandable yet unique. First time I've actually wanted to go to the place to eat.
What an amazing chef. Love from Germany
Love the way he runs his kitchen
Massive respect to chef and his team!
how about massive respect towards me?
Man, I never knew Paul Giamatti was such an amazing chef
What a well made video this is, well done to all involved. what an amazing chef....I bet all his employees love him!.
It’s always nice watching these videos and seeing different nationalities bossing foreign cuisines. I’ve seen Latinos make Indian food, Pakistanis make dim sum, Indians make Moroccan food, and list goes on. Really great videos
Love the care the Chef takes with the food- It shows through the team's discipline
These videos are absolutely poetry in motion
So much detail. Mise en Place is the best.
Stinging nettle is a big hit here in the Himalayan region of Sikkim . We Lepchas and Bhutia people use it with meat , or some beans and make a great soup out of it.
Great episode. Great chef . Thank you
My man pulls up on the Monster, I love him already
Brooklyn is such a wild mixing pot - love it.
Such a great spot! Love this series
Eater you have really paved your own lane on UA-cam with this series and vibe! Keep it up im loving it!
This is the first time I've ever wanted to eat duck - looked amazing!
By far my favorite chef you have interviewed!!!
I had to check. The duck serves two and costs $135.
And😂
And it takes a month to prepare it.
God i love it when a new eater episode is released
What a well made video this is, well done to all involved
Never heard of using stinging nettles as a part of a dish, would never expect them to turn into something beautiful like that
You can make tea out of them too
I always enjoy watching Mise EN Place episodes. I just hope one day I can watch an episode from a Three Michelin Star Restaurant.
We have a three star episode! Check out Hélène Darroze at The Connaught: ua-cam.com/video/20tU7qmgme0/v-deo.html
@eater I just watched the entire episode. Thank you so much for the link. I really enjoyed watching it. 🙂
Watching this made me want to not only eat there, but also work there
Skills! Such knowledge. And yes, passion. Amazing how many levels to food and eating there are…
I guess i had watched the most honest chef or restaurant owner clip in UA-cam
Chef Cipollone is a legend. Been in when Chef Marco was holding it down and it was fantastic too. Not another restaurant in NY I would rather dine at.
Wow - what an extremely talented, creative dedicated chef . Really inspiring
His sous chefs look young, super cool to see teenagers crush it in a Michelin starred kitchen
Pretty sure these are professionals who've been to culinary school.
Gorgeous pasta!
Excellent episode….great food
The prep on that salad in intense…. Glad I don’t have that on my daily prep list😂😂
"We have our ducks in a row" 😂
The market salad reminds me very much of Michel Bras's "gargouillou" of young vegetables.
Another great episode
Love the low-key Succession soundtrack
when dude pulled up on the Duc , I already knew this was going to be fire
Hes so nice to his staff wow
he definitely watched burnt driving that motorcycle 😂
man what an impressive crew and so nice food cant belive what i just watched love it keep up the grind and spirit
The roll up sausage and pork loin is a plate from Gualtiero Marchesi done in the 80s
This episode was🔥🔥🔥🔥This man is next level
Best Pasta I ever had was served here.
I’ve watched alot of this expensive restaurant menu. Most of them put their creativity on finishing plate. They put some random gold leaf, caviar and random leaf. But this chef and his team use their creativity while making the food. I meant look that small cute hat😁 they made. The 3 strip pasta.
12:04 BURNT BURNT BURNT 😂
That there is a chef's chef.
OMG another episode!!!💕😱😮💨😮💨😱 thanks so much @Eater
Gorgeous bird,so nicely cooked and cut!!
A porkatini, or, as they call it at the 2-star restaurants, a "piggy wellington"
I love the fact that you are a biker.
Nespresso needs to sponsor those lobster ravioli somehow
Main difference between US kitchens and european kitchens is the amount of plastic in direct contact with the food, it is scary tbh
What a good human
We have all our ducks in a row😂 good line
6:16 That pasta are Sorrentinos, they are from Argentina, usually are made of jam and cheese with tomato sauce, I always wanted doing but I don't know where buy the molds
Impressive! will try it soon.
That duck looks heavenly
With a heavy "fon don sauce"
Key and peele voice 😂😂😂😂
My type of food… love this
Well, I need to go to Brooklyn 😅
Honey glazed quail is one of my all time favourites 🤤
That is impressive….
Is nice to see a chef of Mise en Place that actually cooks and not only talks
That MarketSalad is killer