Thanks for watching! Head over to Instagram to follow along with the team! Michael: instagram.com/cimarustila, and the restaurant instagram.com/providencela.
It’s really nice listening to you and learning . You speak very clearly and concisely. I love the fact that your a true master of your craft and understand fish and your business inside out . I can clearly see your love and respect for fish and your craft , and obviously the k Michelin I sow tots do as well . I’ll add your establishment by my bucket list and hopefully I will try your scrumptious delights one day .
I have always found it hysterical how truffle purchases, even at this level of culinary excellence, still end up looking like a high-schooler buying pot from their local dealer.
I live in Umbria, Central Italy, every once in a while are times in year where you can purchase black sommer truffle ( not so fancy as his one of course) for 50 to 90 € for a whole kilogram, no kidding, only because they found it all together at the same time and have just couple of day to sell it, you can also freeze it but after a month loose almost every aroma
I used to be a director of food and beverage at a resort. The truffle guy always came in with a hoodie and sunglasses on. I still think it was a drug smuggling front with the chef and him.
This guys is awesome. No stupid buzzwords, just an immaculate kitchen full of ingredients that he knows the life story of and artist chefs. We don't have places like this in Michigan, you guys are lucky.
Yeah ofc not. These types of money pits are reserved for the idiots of society like those in Los Angeles. This food is retardedly overpriced. Go to the store and buy some scallops for $11, saute in butter and there you go. Michelin food for $11. Instead of $89 for 2 scallops at this dump
This man during the pandemic made some of the most incredible take home meals I've ever had; he's literally brilliant, creative, and has such a mastery over these flavors. Love this dude.
Did they just put one scallop on a big plate with some sauce? Appetizers are getting smaller and smaller. I've come to understand what acquired tastes mean but I don't think I'm ready for this kind of diet at $200-300 a meal.
@@enriquerodriguez126 You realize most of these dishes are included in a 9-15 course tasting menu. You do not feel hungry after these meals. If anything, you feel like you need to go on a diet.
This would cost $1000 minimum in Manhattan. Nothing is more expensive on average than NYC/Long Island. I can buy a home in Beverly Hills for 1.8 million with 22K taxes. Same house in Long Island is 2.7 and 30K in taxes with shitty weather 7 months out of the year. And if you have a pool in NY 3 months tops of usage. Verdict California puts NY to shame 10 fold
The chef doesn't look or sound like a psychopath like I'am used to seeing in these high-end places. He sounds kind-hearted and like he is easy to work with.
Man those plates of food look exceptional. The precision and care that goes into each dish... scallops stuffed with black truffle, wow. Dude's been working for Chef for 17 years - says it all. Just when you think you've seen the best episode of Mise En Place the next one is uploaded, please don't stop.
I have been in this industry for 15 years. Worked in New York city and Philadelphia. I love being humbled by teams and Chefs like this. He is talking about the food and the processes and ingredients with so much passion and knowledge. We could study culinary arts our whole lives and not scratch the surface.
I do like that he actually does something with truffles other then shave them ontop of a dish. Same goes for a spoonfull of caviar. Sure its decadent, but it feels boring to me. He actually uses the ingredients.
@@geesegoose6174 The 2 star is basically how the food is presented. Do you see how they put efforts into smallest details when serving food? 1* is basic taste, cleanliness, pricing, and orderly service. 2* is exceptional presentation. 3* is exceptional cooking technique, something not even many professional veteran chefs could master. Michelin inspectors were/are all professional chefs, so this 3* is something about "inner circle joke". No, there's no "Joe Bastianich" working as Inspector, although food critic's guides are sometimes considered. I've been working at many non Michelin fine dinings, and the most often thing that stopped them from getting any * is delayed serving that happened way too many times (yes, 1-3 times/day is too many). Restaurant has an unexceptional chaotic setting, so this thing is basically "daily life". That's why Michelin Star is that valuable. Even 1* means you're perfect, literally. 2* means you're Picasso, but 3* means you're the Newton of culinary. The reason some chefs refused Michelin Star is because they don't wanna get "pressured" into such labeling/trophy that "forced" them to be perfect all the time. They just wanna be lowkey and relaxed, without burdening their employees. These people are the anti thesis of Gordon's forehead wrinkles. With that being said, if I ever happened to own a restaurant, I value Yelp's (or similar website) reviews more than Michelin one. As long as the customers aren't disgusted by anything and happy with the taste, it's enough.
@@thebluescaptain It’s like Marco Pierre White would always say. The 2nd Star is the peak of achievement when it comes to cooking alone. There’s sublime ingredients and presentation of course, but for me it’s always been that fine balancing act between creativity and flavor that matters the most. The 3rd Star I can’t always pin down. The cooking has to be sublime, of course, but there’s always something more at a 3 Star, something I can’t always explain. “Ambiance” is too plain and too general, but it’s something about the atmosphere. It’s exclusive, yes, but it’s less about mere luxury. It’s that exclusivity that makes it a true experience, something that only comes around once in a lifetime, if you understand where I’m going with this. There are critics (really amateur bloggers) around who say that flavor is the most important, or ingredients, and then there are some who just care about pretty presentation and expensive items like truffles and wagyu. But what none of these people seem to understand is that it’s really not just one thing over the others, it’s that perfect combination of all aspects about fine dining, a combination that is almost always entirely different from chef to chef. Anyway, great comment, you’re obviously very knowledgeable!!!
As a chef of 23 years, this guy's work literally brought a tear of joy to my eye. Truly amazing dedication. The word incredible is insufficient. Bravo.
@@reminiscence8641 Truth to that except for one major part. Look where the restaurant is located. If the same restaurant was in No-name, Arkansas, the prices would be somewhat cheaper. As one of my instructors at CIA (Culinary Institute, not the spy agency, lol) told us. The top three most important ingredients to a successful restaurant are "Location, Location, Location".
wow. as a line cook, it’s so inspiring to get an insight into just how far you can reach with the proper passion, and dedication to the craft of preparing food. I love the attitudes of these chefs…they would be incredible to work with. food looks amazing as well. the “truff stuffed” scallop had me salivating.
Watching this series has only reinforced my impression of just how much dedication is needed to run a restaurant. Truly, truly impressive. It may not be for me, but having more of a behind-the-scenes look at how things are done makes me appreciate these people even more!
I like how the chef is no nonsense guy, he just loves cooking which is great and what I have seen in the video he is a great leader to have in any job. Loved the video
It’s so nice to see this restaurant survive the pandemic and go on to be pillar of fine dining. 17 years and counting. That’s a lifetime for a restaurant.
I first met Michael when I was a regular at the Water Grill in DTLA. He would come by and sit at our booth and chat like an old friend. Super talented and still as humble as when I first met him. Deserves all the accolades he gets. BTW, a twelve course dinner for two with wine selections at Providence will set you back around $1,200 but, it will be the best meal you have ever had.
I looove how he explains everything in detail, like why he does something. I love the Mise En Place series. I wonder if chefs ever watch these videos lol
As a chef I can indeed confirm we watch these all the time! Watching these always inspires me to be better chef and continue the journey through the world of Michelin!
@@elliotheywood494 same!! I’m a pastry chef and garde manger chef at a Big 12 University football stadium. So I obviously love all the detail work!! I love the Mise series and get inspired to keep raising my bar every time
I love how like down to earth this chef is, you get to see a lot of Michelin chefs that fell of their french horses and give you the feel like they know it all and they are on an entirely different level, and this guy just keeps it real somehow. Also love the fact that he runs with wild caught fish only, that should keep the job much more interesting as you always have to be ready to adjust!
@@maniswolftoman "pretentious - attempting to impress by affecting greater importance, talent, culture, etc., than is actually possessed." I really don't feel like that applies to selecting a well known and loved dish for your menu and making an outstanding rendition of it.
@@maniswolftoman Pretentious: attempting to impress by affecting greater importance, talent, culture, etc., than is actually possessed At what point does any of what he says about that particular dish give off the impression that he is giving the dish greater importance than what it actually has? Emulation is not being pretentious. Besides, there are plenty of other oyster similar dishes much closer in technique to what he does than the Arpege egg. Ironically when you misuse the word pretentious, you become the pretentious one.
@@maniswolftoman Hey, youre right. I misremembered the dish in reference. Congratulations. The point still stands. Nothing he said makes it seem more or less than what it is. Nothing in your "detailed" description addresses how the chef is affecting greater importance to his dish than actually exists. Emulating something doesnt make you pretentious. You saying what a "great chef" /always/ is is a good example of being pretentious. Yes you can consult a dictionary and please take the time to do so because you are using the word incorrectly. Additionally you are projecting your own pseudo-intellectualism onto me. The situation is certainly ironic.
I really love it when people understand their product. There’s so much that goes into it. My family and I commercial fish for salmon during the summers in southeast Alaska. It’s such a beautiful industry. Don’t get me wrong. There are bad fishing practices all over the world, but I wish it was more widely known how sustainable salmon fishing is in Alaska. The expense and the regulations are astounding.
Man, Tristen is a solid dude. I use to cut his hair and he was always super nice. Glad to see he is finally getting his flowers! Dude deserves every good thing coming his way!
I'm used to seeing this guy as a guest judge on Hell's Kitchen. He always seemed like a nice guy; one of the more respectful judges who gives good advice and feedback. I'm glad to see he's the same sort of person here as well.
i want to work for this dude. he seems like a really chill boss to work for. working in restuarants as a chef ive worked for some terrible owners. this guy seems like a down to earth guy and i feel like i could learn a lot from him.
@@Yarizm that's true... However when you have employees that have been with you for 10 plus years you are obviously doing something right for them. The longevity even for executive chefs usually isn't that long. To me it looks and sounds like hi staff trusts him. That says a lot.
@@jonanderson5137 I've also had bosses that find things to complain about. You work your ass off, make sure your shits done but they still aren't happy. Or they're not fun people to be around. Not always a completely terrible thing if you don't have to interact with them alot. But in a kitchen you're trapped in a room with these people for 40 hours a week. You want them to be people you'd enjoy to be around. You're not wrong tho if you're a bad worker you've kinda got it coming haha
@@jonanderson5137 I'd also argue highly trained and skilled isn't as important as motivated and dedicated. I'll take the dude who barely knows anything but is excited to learn and shows up, over the guy who's been in the industry for 30 years but doesn't show up to his shift because he doesn't care anymore.
As a seafood loving Aussie, living in North Queensland. If this magnificent bastard setup a restaurant anywhere on the East coast of Australia, he'd already have his 3rd star. Cairns or Port Douglas would be the pick of the lot as Melbourne and Sydney are dead since the Rona and everyone wants a slice of the laid back Queensland life. Incredible versatility and respect for the ingredients.
I grew up in Palm Cove in Cairns and I wouldn’t mind that at all! Many years ago I worked at two of the best restaurants along the Palm Cove strip in Cairns, even though I’m an accountant now, but they were some of the best times in my late teens. This style of cuisine would fare well along the Palm Cove strip.
I appreciate this guy, he says things in a way he wants to say it. No censorship, no BS, 100% honesty. Gotta respect that when it comes to higher end food chains, where its usually filled with people just trying to use trending phrases and buzzwords to entice a higher customer revenue.
I love how they break down every single ingredient to taste specifically where everything is as far as flavor and seasoning to ween out any imperfections.
Beyond impressive! I want to try so many of these...the logistics involved for timing, quality, and taste are untouchable...totally worth whatever the price is for the experience.
@@VividFlash The dinner menu is a sampling of different stuff for $300. Want wine? Add $125 for a wine pairing and $265 for premium. And they are only open 16 hrs a week.
I love how there is (as far as we can see) mutual respect to one another. The head chef knows he needs his personnel, they are needed and welcome. This is the kind of kitchen I want to work in. Amazinf
this is the first time i really focus my attention in watching such food preparations. its really fascinating. So this is how michelin starred restaurant do their work. a work of art
My wife and I used to go to the Water Grill in downtown LA when Cimarusti was the head chef. I always got the Icelandic Char with blinis. Those were memorable meals.
In Australia the bay i live near we call those fish snapper and when we get out fishing we can fill our eskys with them and they are 80cm plus in size !
Having eaten here multiple times and worked with their amazing Somm, I can honestly say that Providence is Top 3 if not #1 in all of LA. Every item is unreal, and the wines are so forward thinking that they set the trends going forward for the rest of the country.
10000% agree. It's amazingly done and great for viewers like us to see what's behind the scenes of these fine dining places. The work and time put in makes people understand the prices
I like to think about kitchens like of a clockwork. The more you move up in price segments the more fine details and complications get added up until you hit the very peak - a piece of art. Like you just have to appreciate every single bit of food you get served in restaurants like these, making eating a living and breathing experience. Very beautiful to see how much Passion goes into every single dish.
ill never forget my experience at providence. it was my birthday. a big one. i could have chosen to eat anywhere. i chose providence. my whole family was there. a beautiful evening. all dressed up. we had 11 courses or 13, something like that. and with each one, my family grew more and more frustrated and devastated by the type of food. my family just isnt used to fancy dishes and fancy presentations. especially at astronomical prices. everyone was unhappy with the food. some of my family didnt eat seafood. some started ordering noodles from the kids menu. some family just fell asleep at the table. some begged me to move all of us to in n out. in the end, nobody enjoyed anything. but now i can say i ate at a 2 michelin star restaurant. and now i have a memorable but infamous story to tell when anyone brings up providence.
Just putting it out their New Zealand Snapper & Oysters are by far the best healthiest & Cleanest in the world you can eat almost every type of fish and shellfish raw the second you catch it.... Also your Restaurant is Absolutely Amazing and the Video editor & Camera guys area Next Level we all Appreciate all of you guys & girls so Thankyou 💯🖤🇳🇿🤙
Ok WOW! That was utterly amazing, the oysters look divine & I loved that you are saving all that liqueur; never waste a drop of that! 😋😍Scallops & Black Truffle - ok, you've got me drooling.🤪 I love your work ethic, love your commitment to your staff and the food just speaks for itself! Thank you for showing a little of all the hard work that goes in preparing these dishes!
a word that defines your channel: amazing. when the notifications of your work arrive, I'm sure it will be worth watching. your content always shows much more than the images! you can see his dedication and love for what he does, always wanting to make his followers satisfied. thank you very much for the beautiful work. God bless you and your family 🙏 a big kiss from Brazil 🇧🇷👍😘
As someone who grew up subsistence fishing in Alaska (def: depending on the ocean fish for our food), it makes me sad to see these fish now completely out of reach for us due to their cost over fishing.
I’ve spent hundreds of hours watching cooking shows. Read books. Been to hundreds of restaurants. This is the first I’ve ever heard of fish being dry aged. It makes total sense, and maybe other places do it but keep it a trade secret.
I’ve eaten at Providence, and I must say I would have never guessed Seth Rogan would be such an amazing chef who definitely deserves at least three Michelin tires. I know what you’re thinking ‘they don’t have any fish sandwiches to compare to a filet-o-fish’ which takes away a point for some, but for me that’s ok.
Sometimes, it pays to go the extra mile to serve only the best seafood that’s available. Whether it’s the seasons, or even sustainability, a great chef would not only take great care to not only the quality of each & every ingredient, but also care about what goes in front of the guests, and knowing that they’re gonna receive something Special. That’s why Chef Michael Cimarusti is not only a 2-MichelinStar Chef, but also a James Beard Award Winner, one of the Best Chefs in California, and he even beat Iron Chef Morimoto on Iron Chef America.
Sometimes I just think and say I don’t care about the presentation, I know there’s etiquette to eating a certain type of food but if it’s not even flavorful it can’t even enjoy it then what’s the point! Overall I admire the dedication every single team member puts in 🙌🏻🤙🏻
Cheers to the Chefs for their dedication to the quality "Slow Food Movement" . I cooked with Chef Prudholme , he preferred a Caviar Glassage' and broiled the oysters. I also cooked with Bocuse, he preferred Poaching Scallops with a myriad of seafood's. Let us cook.
I can totally appreciate this content. I would personally never eat at a Michelins star restaurant. It’s not my scene but this was an interesting and enjoyable look into one.
As someone who loves food, this was awesome to watch. But as someone in marine biology the bashing of farmed fish kind of hurt to hear, there won’t be any fish to catch in the wild if regions like Japan don’t change
Farmed fish absolutely sucks . It is so damaging to the environment that is should be outlawed. Not only for ecological reasons, but also for taste reasons.
I'd love to see Gordon Ramsay do a TV show reviewing high end restaurants like this. He'd be great, seeing him truly happy and eating amazing food would repay some of the huge debt the world owes him for all the dreadful restaurants he visited in Kitchen Nightmares.
Thanks for watching! Head over to Instagram to follow along with the team! Michael: instagram.com/cimarustila, and the restaurant instagram.com/providencela.
Thank you for this, the quality of your short features is exceptional 👍
It'd look a lot more inviting and appealing if they wore hairnets... You can be damn sure beard hairs have made it to the food.
It’s really nice listening to you and learning . You speak very clearly and concisely. I love the fact that your a true master of your craft and understand fish and your business inside out . I can clearly see your love and respect for fish and your craft , and obviously the k Michelin I sow tots do as well . I’ll add your establishment by my bucket list and hopefully I will try your scrumptious delights one day .
heyyo is this guy hiring? :p
15 an hour?
I have always found it hysterical how truffle purchases, even at this level of culinary excellence, still end up looking like a high-schooler buying pot from their local dealer.
I live in Umbria, Central Italy, every once in a while are times in year where you can purchase black sommer truffle ( not so fancy as his one of course) for 50 to 90 € for a whole kilogram, no kidding, only because they found it all together at the same time and have just couple of day to sell it, you can also freeze it but after a month loose almost every aroma
It's no different - just the bougie chic mindset that justifies you pay for it - which comes from within you.
I used to be a director of food and beverage at a resort. The truffle guy always came in with a hoodie and sunglasses on. I still think it was a drug smuggling front with the chef and him.
Joonytoons lol so true
@@tioswift3676 I mean, yeah, chef, buying drugs. That scales.
When people roll with you for years says a lot about the quality of the leader. Awesome work Chef
Rhode Island on the map
100%
He is probably good in delegating responsebilities
Absolutely in a chaotic industry like that having people there for 5 and even 17 years says a lot.
That dude's he's been there for 17 years damn. That's primary work labour right there... Damn
This guys is awesome. No stupid buzzwords, just an immaculate kitchen full of ingredients that he knows the life story of and artist chefs. We don't have places like this in Michigan, you guys are lucky.
Yeah he definitely seems down to Earth
Can anyone in Michigan afford this crap?
Yeah ofc not. These types of money pits are reserved for the idiots of society like those in Los Angeles. This food is retardedly overpriced. Go to the store and buy some scallops for $11, saute in butter and there you go. Michelin food for $11. Instead of $89 for 2 scallops at this dump
*Gordan would like to know your location*
Finally some good fkin food.
@Repent and believe in Jesus Christ no thanks
Inspiring story of Seth Rogan making it as a Michelin starred chef, 10/10.
Ahhhh there it is, the comment that perfectly articulates my thoughts. Thank you haha
I’m getting a John C Riley vibe.
Damn, you beat me to it
Not only the looks but the timbre of his voice matches too!
Thought I was the only one lmao
This man during the pandemic made some of the most incredible take home meals I've ever had; he's literally brilliant, creative, and has such a mastery over these flavors. Love this dude.
Did they just put one scallop on a big plate with some sauce? Appetizers are getting smaller and smaller. I've come to understand what acquired tastes mean but I don't think I'm ready for this kind of diet at $200-300 a meal.
@@tc3724 I hate people like you lol. If you want value go to Applebees or McDonald’s
@@enriquerodriguez126 You realize most of these dishes are included in a 9-15 course tasting menu. You do not feel hungry after these meals. If anything, you feel like you need to go on a diet.
@@enriquerodriguez126 trust me, you won't be able to eat more than that for how strong the taste is
This would cost $1000 minimum in Manhattan. Nothing is more expensive on average than NYC/Long Island. I can buy a home in Beverly Hills for 1.8 million with 22K taxes. Same house in Long Island is 2.7 and 30K in taxes with shitty weather 7 months out of the year. And if you have a pool in NY 3 months tops of usage. Verdict California puts NY to shame 10 fold
The chef doesn't look or sound like a psychopath like I'am used to seeing in these high-end places. He sounds kind-hearted and like he is easy to work with.
look closer
@@yak6896 lol....believe me, things in his kitchen happen exactly how he wants/expects things to happen.
Gordon Ramsey stuff is just TV. He admitted that he isnt THAT bad. In reality he would have been sued mad times if not
I get the exact opposite vibes from him
@@Treatsandthreadscom lol no its not, if you had ever worked in a high end resturant you would never say that.
As a Chef this is hands down the best show on youtube, keep them coming!
This means a lot, thanks!
@@eater What is a sunchoke?
@@lucindajenkins8693 you're literally on the internet just look it up.
@@hardcorehunter9438 gee thanks....🤔🤔🙄🙄....NOT!! 🤡
I don't know if you've had the chance to see the "Italiasquisita" here in YT, but if you like this you'll probably like that also.
I appreciate how Chef includes his team with demonstration/explanations.. Crazy how chefs can make cooking look so easy, respect the hustle!.
Man those plates of food look exceptional. The precision and care that goes into each dish... scallops stuffed with black truffle, wow. Dude's been working for Chef for 17 years - says it all. Just when you think you've seen the best episode of Mise En Place the next one is uploaded, please don't stop.
Absolutely best episode I’ve seen so far
@@co8539 Yes, very inspiring
Scallops with black truffle are a really good pairing indeed. Gotta respect this man.
Next level shit right there.
@@Maplecook - True, but this is certainly not original. I was making the same dish in a restaurant in California 40 years ago.
I really like that this chef didn’t just care about the title he just truly loves the art of cooking. Best chef I’ve seen to date!!!
That’s why he has 2 Michelin star
He gives "Serious Chef John C Reiley" vibe, from the look to the voice
I have been in this industry for 15 years. Worked in New York city and Philadelphia. I love being humbled by teams and Chefs like this. He is talking about the food and the processes and ingredients with so much passion and knowledge. We could study culinary arts our whole lives and not scratch the surface.
I do like that he actually does something with truffles other then shave them ontop of a dish. Same goes for a spoonfull of caviar. Sure its decadent, but it feels boring to me. He actually uses the ingredients.
A pleasure to watch
I feel like that's what gets him the second star. If it was plain like you said it would probably be more like 1 star
@@geesegoose6174 who knows what michelin is thinking 😅😂
@@geesegoose6174 The 2 star is basically how the food is presented. Do you see how they put efforts into smallest details when serving food? 1* is basic taste, cleanliness, pricing, and orderly service. 2* is exceptional presentation. 3* is exceptional cooking technique, something not even many professional veteran chefs could master. Michelin inspectors were/are all professional chefs, so this 3* is something about "inner circle joke". No, there's no "Joe Bastianich" working as Inspector, although food critic's guides are sometimes considered.
I've been working at many non Michelin fine dinings, and the most often thing that stopped them from getting any * is delayed serving that happened way too many times (yes, 1-3 times/day is too many). Restaurant has an unexceptional chaotic setting, so this thing is basically "daily life". That's why Michelin Star is that valuable. Even 1* means you're perfect, literally. 2* means you're Picasso, but 3* means you're the Newton of culinary.
The reason some chefs refused Michelin Star is because they don't wanna get "pressured" into such labeling/trophy that "forced" them to be perfect all the time. They just wanna be lowkey and relaxed, without burdening their employees. These people are the anti thesis of Gordon's forehead wrinkles.
With that being said, if I ever happened to own a restaurant, I value Yelp's (or similar website) reviews more than Michelin one. As long as the customers aren't disgusted by anything and happy with the taste, it's enough.
@@thebluescaptain It’s like Marco Pierre White would always say. The 2nd Star is the peak of achievement when it comes to cooking alone. There’s sublime ingredients and presentation of course, but for me it’s always been that fine balancing act between creativity and flavor that matters the most. The 3rd Star I can’t always pin down. The cooking has to be sublime, of course, but there’s always something more at a 3 Star, something I can’t always explain. “Ambiance” is too plain and too general, but it’s something about the atmosphere. It’s exclusive, yes, but it’s less about mere luxury. It’s that exclusivity that makes it a true experience, something that only comes around once in a lifetime, if you understand where I’m going with this. There are critics (really amateur bloggers) around who say that flavor is the most important, or ingredients, and then there are some who just care about pretty presentation and expensive items like truffles and wagyu. But what none of these people seem to understand is that it’s really not just one thing over the others, it’s that perfect combination of all aspects about fine dining, a combination that is almost always entirely different from chef to chef. Anyway, great comment, you’re obviously very knowledgeable!!!
As a chef of 23 years, this guy's work literally brought a tear of joy to my eye. Truly amazing dedication. The word incredible is insufficient. Bravo.
It looks expensive to me....can you please waste couple of minute of your time to tell how much is those menu's,...
@@reminiscence8641 5 starters and a main course and desert is $295 per person, without drinks according to their website.
It's not even that good noob
As a chef of 20 years, he’s doing too much and I’m sure his menu prices reflect that.
@@reminiscence8641 Truth to that except for one major part. Look where the restaurant is located. If the same restaurant was in No-name, Arkansas, the prices would be somewhat cheaper. As one of my instructors at CIA (Culinary Institute, not the spy agency, lol) told us. The top three most important ingredients to a successful restaurant are "Location, Location, Location".
wow. as a line cook, it’s so inspiring to get an insight into just how far you can reach with the proper passion, and dedication to the craft of preparing food. I love the attitudes of these chefs…they would be incredible to work with. food looks amazing as well. the “truff stuffed” scallop had me salivating.
At her or the dish
Watching this series has only reinforced my impression of just how much dedication is needed to run a restaurant. Truly, truly impressive. It may not be for me, but having more of a behind-the-scenes look at how things are done makes me appreciate these people even more!
I appreciate how Chef includes his team with demonstration/explanations.
Exactly!! For others, I Hate it when their inflated ego blinds them.
John C. Riley, truly a man of talent. I had no idea he took breaks from his acting career to be a two star chef.😂
I was just about to say the same thing
Beat me to it.
Sounds just like him too 😭
John C. Riley would totally open a box with a $500 Japanese knife. LOL
Damn you. 🤣
I like how the chef is no nonsense guy, he just loves cooking which is great and what I have seen in the video he is a great leader to have in any job.
Loved the video
I love this series, it's absolutely fascinating to see the Mise at the highest end places
the last part of ur sentence contains the words "mise en place". Was that on purpose? really cool.
DerDumb, it's 'your'.
It’s so nice to see this restaurant survive the pandemic and go on to be pillar of fine dining. 17 years and counting. That’s a lifetime for a restaurant.
@Takeshi Matimoto crybaby
Not sure it did survive
I first met Michael when I was a regular at the Water Grill in DTLA. He would come by and sit at our booth and chat like an old friend. Super talented and still as humble as when I first met him. Deserves all the accolades he gets. BTW, a twelve course dinner for two with wine selections at Providence will set you back around $1,200 but, it will be the best meal you have ever had.
I looove how he explains everything in detail, like why he does something. I love the Mise En Place series. I wonder if chefs ever watch these videos lol
As a chef I can indeed confirm we watch these all the time! Watching these always inspires me to be better chef and continue the journey through the world of Michelin!
@@elliotheywood494 same!! I’m a pastry chef and garde manger chef at a Big 12 University football stadium. So I obviously love all the detail work!! I love the Mise series and get inspired to keep raising my bar every time
We watch these kind of videos all the time. Not just to see what others are doing but to see how we can improve and grow
We do lol
The production team on this film really were able to depict just how intense and engaging this environment truly is! 👏👏
The chorus of the kitchen after the chef speaks.. That kitchen is a balanced and efficient machine!
The amount of commitment and focus this chef shows to his craft is Astounding!
I have never seen such beauty and color in fine dining dishes. The presentation and story of this chef is fantastic
I love how like down to earth this chef is, you get to see a lot of Michelin chefs that fell of their french horses and give you the feel like they know it all and they are on an entirely different level, and this guy just keeps it real somehow. Also love the fact that he runs with wild caught fish only, that should keep the job much more interesting as you always have to be ready to adjust!
@@maniswolftoman Where is the pretentiousness?
@@maniswolftoman "pretentious - attempting to impress by affecting greater importance, talent, culture, etc., than is actually possessed." I really don't feel like that applies to selecting a well known and loved dish for your menu and making an outstanding rendition of it.
@@maniswolftoman Pretentious: attempting to impress by affecting greater importance, talent, culture, etc., than is actually possessed
At what point does any of what he says about that particular dish give off the impression that he is giving the dish greater importance than what it actually has? Emulation is not being pretentious. Besides, there are plenty of other oyster similar dishes much closer in technique to what he does than the Arpege egg.
Ironically when you misuse the word pretentious, you become the pretentious one.
@@maniswolftoman Hey, youre right. I misremembered the dish in reference. Congratulations. The point still stands. Nothing he said makes it seem more or less than what it is. Nothing in your "detailed" description addresses how the chef is affecting greater importance to his dish than actually exists. Emulating something doesnt make you pretentious.
You saying what a "great chef" /always/ is is a good example of being pretentious. Yes you can consult a dictionary and please take the time to do so because you are using the word incorrectly. Additionally you are projecting your own pseudo-intellectualism onto me. The situation is certainly ironic.
@@maniswolftoman pi
I really love it when people understand their product. There’s so much that goes into it. My family and I commercial fish for salmon during the summers in southeast Alaska. It’s such a beautiful industry. Don’t get me wrong. There are bad fishing practices all over the world, but I wish it was more widely known how sustainable salmon fishing is in Alaska. The expense and the regulations are astounding.
It takes so much effort from everyone to get a restaurant to this level. All i can do is give you guy a standing ovation and 👏
Man, Tristen is a solid dude. I use to cut his hair and he was always super nice. Glad to see he is finally getting his flowers! Dude deserves every good thing coming his way!
I'm used to seeing this guy as a guest judge on Hell's Kitchen. He always seemed like a nice guy; one of the more respectful judges who gives good advice and feedback. I'm glad to see he's the same sort of person here as well.
i want to work for this dude. he seems like a really chill boss to work for. working in restuarants as a chef ive worked for some terrible owners. this guy seems like a down to earth guy and i feel like i could learn a lot from him.
Just remember everyone have sides, we just watched his tv show side
@@Yarizm that's true... However when you have employees that have been with you for 10 plus years you are obviously doing something right for them. The longevity even for executive chefs usually isn't that long. To me it looks and sounds like hi staff trusts him. That says a lot.
Almost any boss can be 'chill' when the employees are highly trained, skilled, motivated and dedicated.
@@jonanderson5137 I've also had bosses that find things to complain about. You work your ass off, make sure your shits done but they still aren't happy. Or they're not fun people to be around. Not always a completely terrible thing if you don't have to interact with them alot. But in a kitchen you're trapped in a room with these people for 40 hours a week. You want them to be people you'd enjoy to be around. You're not wrong tho if you're a bad worker you've kinda got it coming haha
@@jonanderson5137 I'd also argue highly trained and skilled isn't as important as motivated and dedicated. I'll take the dude who barely knows anything but is excited to learn and shows up, over the guy who's been in the industry for 30 years but doesn't show up to his shift because he doesn't care anymore.
As a seafood loving Aussie, living in North Queensland. If this magnificent bastard setup a restaurant anywhere on the East coast of Australia, he'd already have his 3rd star. Cairns or Port Douglas would be the pick of the lot as Melbourne and Sydney are dead since the Rona and everyone wants a slice of the laid back Queensland life. Incredible versatility and respect for the ingredients.
I grew up in Palm Cove in Cairns and I wouldn’t mind that at all! Many years ago I worked at two of the best restaurants along the Palm Cove strip in Cairns, even though I’m an accountant now, but they were some of the best times in my late teens. This style of cuisine would fare well along the Palm Cove strip.
I appreciate this guy, he says things in a way he wants to say it. No censorship, no BS, 100% honesty. Gotta respect that when it comes to higher end food chains, where its usually filled with people just trying to use trending phrases and buzzwords to entice a higher customer revenue.
They source such amazing ingredients. Must be such a amazing experience eating at such a high quality restaurant like this.
I love how they break down every single ingredient to taste specifically where everything is as far as flavor and seasoning to ween out any imperfections.
Beyond impressive! I want to try so many of these...the logistics involved for timing, quality, and taste are untouchable...totally worth whatever the price is for the experience.
This dude is a f-ing legend in LA. Never follows trends, does it his own way with humbleness and never tries to be a celebrity.
@@goblingimp195 oh plz the food looks horrible ... Throw scallops and caviar on everything same bs
Crazy how chefs can make cooking look so easy, respect the hustle!
Everyone looks focused, paced, and happy. This man can joke and bring a great humble personality, while running an amazing kitchen. What a leader.
It's truly amazing how Dale Doback went from catering the catalina wine mixers to now running a two-michelin-starred resturant
💀😭
POW!
Was wondering how far down before the John C Riley comments started
You wrong for this 😂
Rock the fuck outta those drums Dale!!!
I would go out of my way to go to this amazing restaurant. Food looks spectacular and the chefs actually seem humane
hes being video recorded of course its gonna seem that way
Until u see the price
@@bengeelen3639 Yeah I bet its $150- $250 to eat a meal there.
@@NoNORADon911 no way its that cheap. I expect like 350-500 per person no drinks
@@VividFlash The dinner menu is a sampling of different stuff for $300. Want wine? Add $125 for a wine pairing and $265 for premium. And they are only open 16 hrs a week.
I love how there is (as far as we can see) mutual respect to one another. The head chef knows he needs his personnel, they are needed and welcome. This is the kind of kitchen I want to work in. Amazinf
this is the first time i really focus my attention in watching such food preparations. its really fascinating. So this is how michelin starred restaurant do their work. a work of art
Don’t stop making the mise en place!! Could watch this all day
My wife and I used to go to the Water Grill in downtown LA when Cimarusti was the head chef. I always got the Icelandic Char with blinis. Those were memorable meals.
In Australia the bay i live near we call those fish snapper and when we get out fishing we can fill our eskys with them and they are 80cm plus in size !
Having eaten here multiple times and worked with their amazing Somm, I can honestly say that Providence is Top 3 if not #1 in all of LA. Every item is unreal, and the wines are so forward thinking that they set the trends going forward for the rest of the country.
What would you consider the other two in your top three?
@@deardaughter Burger King and Olive garden
Posh or reasonable prices?
@@35i_Hearse_Driver you can tell it’s posh
Loved how he also takes delicate care to his ingredients. He definitely deserves that Michelin star rating.
I became surprisingly emotional when the music kicked in as I saw the mastery unfold before me. Amazing.
what a treat to visit these chefs in their restaurant. love to eat there, the fish looks incredible
Honestly the best series eater has come out with. Would love to see more mis en place vids
10000% agree. It's amazingly done and great for viewers like us to see what's behind the scenes of these fine dining places. The work and time put in makes people understand the prices
From this i think it's best to appreciate everything and everyone in this bussiness...
keep the (mise en place) content coming, appreciate that youre releasing so much of it
Oh so THAT's the random guest chef who I see every Hells Kitchen season judging food
I like to think about kitchens like of a clockwork. The more you move up in price segments the more fine details and complications get added up until you hit the very peak - a piece of art. Like you just have to appreciate every single bit of food you get served in restaurants like these, making eating a living and breathing experience. Very beautiful to see how much Passion goes into every single dish.
You can tell that his kitchen/establishment is very well organized. It’s not chaotic or hectic and he is very verbal with staff.
I really like this series, hoping for more
ill never forget my experience at providence. it was my birthday. a big one. i could have chosen to eat anywhere. i chose providence. my whole family was there. a beautiful evening. all dressed up. we had 11 courses or 13, something like that. and with each one, my family grew more and more frustrated and devastated by the type of food. my family just isnt used to fancy dishes and fancy presentations. especially at astronomical prices. everyone was unhappy with the food. some of my family didnt eat seafood. some started ordering noodles from the kids menu. some family just fell asleep at the table. some begged me to move all of us to in n out. in the end, nobody enjoyed anything. but now i can say i ate at a 2 michelin star restaurant. and now i have a memorable but infamous story to tell when anyone brings up providence.
I've eaten here once back in 2017 and it was one of the best meals I've had in my life!
And if you don't mind sharing, how much did it cost? Thanks
@@gsastudio-archl not going to lie it was pricey. For the two of us with the middle tier prix fixe and a bottle of wine came out to $850ish with tip.
Just putting it out their New Zealand Snapper & Oysters are by far the best healthiest & Cleanest in the world you can eat almost every type of fish and shellfish raw the second you catch it.... Also your Restaurant is Absolutely Amazing and the Video editor & Camera guys area Next Level we all Appreciate all of you guys & girls so Thankyou 💯🖤🇳🇿🤙
"may sound goofy" is something i never thought i would hear a chef say hahah, its so funny to me but i love these videos
Love to see how the fish is prepared in other coutries. Great skills.
Greeting from Japan.
As a professional eater- I must say this looks phenomenal!
What's a professional eater?
@@gsastudio-archl probably fat
Someone that’s been eating for a long time. In my case I been eating for 34 years 😂
@@Skimp3 that's funny dude 🤣👍 but I'm more pro than you by 4 years 😉
Absolute masters of their craft, truly inspiring to watch
He looks like Seth Rogen and John C Riley had a kid together. Loved his attention to detail in everything he talked about.
His passion for his profession is astonishing. 17 years of running that restaurant and he still has the drive. Amazing
The grind of working in a kitchen, especially at this level, is really on another level. It truly takes another of level of mental strength.
Ok WOW! That was utterly amazing, the oysters look divine & I loved that you are saving all that liqueur; never waste a drop of that! 😋😍Scallops & Black Truffle - ok, you've got me drooling.🤪 I love your work ethic, love your commitment to your staff and the food just speaks for itself! Thank you for showing a little of all the hard work that goes in preparing these dishes!
a word that defines your channel: amazing. when the notifications of your work arrive, I'm sure it will be worth watching. your content always shows much more than the images! you can see his dedication and love for what he does, always wanting to make his followers satisfied. thank you very much for the beautiful work. God bless you and your family 🙏 a big kiss from Brazil 🇧🇷👍😘
Right
Providence is one of the truly great restaurants in the world, not just L.A., or the United States. Always consistent, and fresh in their creativity
my god I love these Mise en place videos more than most movies ive seen. thank you!
Who knew that Seth Rogen was a two star Michelin star chef aside from being a Hollywood actor
Lol this is why I’m in the comments like…it’s not me right? 🤣🤣
That is 1000% NOT that j e w & 1000% John C Reily.
The joke is lame already, but kudos for being the first to get that Canadian actor's name correctly!
I was born and raised on the hood canal in washington and it makes me happy to see our world famous oysters everywhere at each culinary level.
As someone who grew up subsistence fishing in Alaska (def: depending on the ocean fish for our food), it makes me sad to see these fish now completely out of reach for us due to their cost over fishing.
That's what I was thinking, sure you CAN open a restaurant that only serves wild caught fish, but is it worth it in the long haul?
@@snapperl less mercury
Species are being fished to extinction so pompous Angelinos can have "ExPeRiEnCeS" at restaurants and post about it on socials.
@@AxelCross That is what I was kinda thinking.. Farm raised is sustainable, but you can't fish the ocean till its empty, thats just not good.
I’ve spent hundreds of hours watching cooking shows. Read books. Been to hundreds of restaurants. This is the first I’ve ever heard of fish being dry aged. It makes total sense, and maybe other places do it but keep it a trade secret.
All true sushi places age their fish. Sushi is not meant to be fresh.
@@RogueCylon lmfao but this guy claims to have seen + read hundreds of hours..... liar alert
Here in Queensland Australia, fresh wild caught snapper is around $45 AUD per kg. That's around $29 USD per kg. A huge difference.
... also that converts to 13 USD per (imperial) pound, less than 1/3 the price he states how expensive the fish is.
Had a chance to dine at Providence. Absolutely outstanding restaurant. The food, service, beverages were all fantastic.
Did you leave still feeling hungry?? Looked a little nouvelle cuisinish to my eyes.
@@LordGreystoke not at all. The pacing and portions of each course were immaculate.
Amazing prep and food and approach. Would love to book a table here
My guy!
@@jordmcgorry8070 wait what, you guys know each other?
@@HaradaCh He's a friend from work!
I honestly don’t know what to say other than amazing! To just dine there once would be a bucket list check off for me.
I’ve eaten at Providence, and I must say I would have never guessed Seth Rogan would be such an amazing chef who definitely deserves at least three Michelin tires. I know what you’re thinking ‘they don’t have any fish sandwiches to compare to a filet-o-fish’ which takes away a point for some, but for me that’s ok.
Is it $1000 a course?
@@ahzar4384 about 60 dollars a cource, since the 10 course meal for two is 1,200
I honestly recognise him as that chef that Gordon Ramsay would occasionally bring in on Hell's Kitchen to critique the contestant dishes
Critique Gordon Ramsay is more like it .
I was thinking Ramsay disguised as John C. Reilly
Its usually the fish dishes as well
hells kitchen
That's a huge statement to how good this guy is, if Gordon brings him on **multiple times**
Wish this was a longer video! This was so amazing! Thanks for sharing!
This is Seth Rogen, no one cannot tell otherwise
He’s just Jewish, lot of ‘em look like that…
Sometimes, it pays to go the extra mile to serve only the best seafood that’s available. Whether it’s the seasons, or even sustainability, a great chef would not only take great care to not only the quality of each & every ingredient, but also care about what goes in front of the guests, and knowing that they’re gonna receive something Special.
That’s why Chef Michael Cimarusti is not only a 2-MichelinStar Chef, but also a James Beard Award Winner, one of the Best Chefs in California, and he even beat Iron Chef Morimoto on Iron Chef America.
Lies again? Marine Soldier
@@NazriB No lies……….Jarhead
Then why is he paying $40 for a $2 fish.
@@christianjongroveus7552 Like you could tell the difference between Fish & Bait…..MORON
Sometimes I just think and say I don’t care about the presentation, I know there’s etiquette to eating a certain type of food but if it’s not even flavorful it can’t even enjoy it then what’s the point!
Overall I admire the dedication every single team member puts in 🙌🏻🤙🏻
Cheers to the Chefs for their dedication to the quality "Slow Food Movement" . I cooked with Chef Prudholme , he preferred a Caviar Glassage' and broiled the oysters. I also cooked with Bocuse, he preferred Poaching Scallops with a myriad of seafood's. Let us cook.
... seafood* - singular = plural, no need for apostrophes (which would be incorrect in the plural anyway)
As a chef myself, I must say this is fascinating. Thank you
I can totally appreciate this content. I would personally never eat at a Michelins star restaurant. It’s not my scene but this was an interesting and enjoyable look into one.
Stuffed with truff....that's gonna be in my head all day now 😆
STOP WITH THE DOUBLE CAPITOL ONE ADS
Shut up
Yeah it’s becoming too much now
The whole show is sponsored by capitol one so.....
The amount of time and work is amazing awesome job to everyone
If John Reilly, Seth Rogan, and Gorden Ramsey had a baby, this would be him.
Seth Rogen*, Gordon* Ramsay* - why TF can't anybody look up names before attacking their keyboard like a decapitated chicken?!
The fish this dude freaks out about are just lunch where I live and grew up. People in LA will tell you how special their farts are
bUt iTs fRoM JAPAAAAN! haha yea I agree with you. It's just regular-ass fish.
Well aren’t you special
This is the most relaxed Michelin chef I've ever seen.
As someone who loves food, this was awesome to watch. But as someone in marine biology the bashing of farmed fish kind of hurt to hear, there won’t be any fish to catch in the wild if regions like Japan don’t change
Exactly. He's pushing for wild caught only when a time that species are imperiled makes no sense. I get taste is better but compromises has to be made
Farmed fish absolutely sucks . It is so damaging to the environment that is should be outlawed. Not only for ecological reasons, but also for taste reasons.
chef look like seth rogen sober version
Imagine we have to be so creative to call them “wild” fish, add that to “farm to table”, “craft made” and all the other gibberish.
I'd love to see Gordon Ramsay do a TV show reviewing high end restaurants like this. He'd be great, seeing him truly happy and eating amazing food would repay some of the huge debt the world owes him for all the dreadful restaurants he visited in Kitchen Nightmares.
GR does not have to be everywhere. He's already too busy with shitty TV instead of actual cooking.
I've wondered what Seth Rogen's been up to