How a Master Chef Runs D.C.’s Most Exclusive Michelin-Starred Tasting Menu - Mise En Place
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- Опубліковано 25 кві 2023
- Chef Enrique Limardo serves three menus at Michelin-starred D.C. restaurant Imperfecto: an a la carte menu, a set menu, and a chef’s table tasting menu. Each menu contains unique dishes like king crab buñuelo, kampachi, lamb terrine, and more.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Nick Mazzocchi
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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For every successful head chef. There's an incredible hard working sous chefs behind them.
Kitchen is full of crafty people 😂
And a team of line cooks working 3-4 hours a day off the clock and 3-4 unpaid interns 😉
always!!
soon those sous chef will move up
Behind every successful head chef. There is an incredible hard working "TEAM" behind them.....
"I'm gonna show him that I can butcher a lamb, just in case." I love him lol.
Based dad.
That was so cringe.
@@skullkrusher4418 very cringe. If someone did that to my son trying to scare him, he would not be seeing that girl. And I wouldn’t let my husband do that on behalf of our daughter.
@@darriahlazard So what youre saying is that the mission was successful on the fathers part.
“You will never achieve perfection but if you have the strength to pursue perfection knowing that you will never achieve it- that’s a great path”
I feel that
This channel never disappoints. May they continue to succeed further.
Your right
Agreed, always such great videos and channel! If you love restaurant insight, we're a mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts & hustle to grow a bit, haha. Would love to connect, come say hi! All the best 😊
@@ferrari6313 My left.
Why wasn’t the Chef doing any work?
The whole team seemed relaxed and calm and confident and happy.
head chef literally guides me to the light with his take on imperfection
Excellent mindset.
Love Chef Kelvin, passion, skill and steeze! A strong sous is the backbone of a great kitchen.
Dude is a star! I'd hire him in a heartbeat. Hope things are going well for him
“If you have the strength to pursue perfection, knowing you will never achieve it…thats a great path.” Wow what a quote!
Kelvin’s laugh is funny as hell! 😂
Never disappoint. I love this series so much I hope this series never ends.
I love Kelvin this guy needs his own restaurant/show ASAP
He is the most annoying person I've ever seen in my life, wtf.
I love seeing them work together. Their love and passion for what they do combined with their different personalities is so uplifting to watch!
The way he scaled that fish with a knife was art.
Clear as day that Chef Rene is hands on in the kitchen and not one of those chefs who are 'supervising' from the sky. Props to you man!
I wish there were a hundred more of this series. Just absolutely incredible. I'm a solid Chef, but not even on the same planet as the ones in this series. Blows my mind. Extremely humbling and inspiring all at once.
“My wife was not happy, I had a good time’ 😂😂
I loved that quote 😂
"A person places themselves on a level with the ones they praise, outstanding kitchen relationship at its best!"
Refreshing to see a top chef with humility. Thanks for this video
The chef with the hand tattoo reminds me of the turtle from finding nemo
Yes!! Surfer cadence to his voice
Hahaha love the comment about taking his daughter out and having a chopped-up lamb at home as a fair warning 😁 That's some serious family man here, nice one 👍
so much respect to the sous chef! great work
Rene and Kelvin are hilarious, makes me want to just chop it up with them
Haha, yeah they're hilarious, would be a blast!! If you love restaurant insight, we're a mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts & hustle to grow a bit, haha. Would love to connect, come say hi! All the best 😊
Loved the chefs table here impeccable staff and knowledge
Chef kelvin must be protected 😂 guys a character
Love chefs who utilise the whole animal, plus the offcuts usually have the best flavour
"My wife was not very happy, I had a good time" lmao
These videos are so good, keep em coming.
Agreed, always such great videos! If you love restaurant insight, we're a mostly Michelin-based food channel... but also focus on underdogs killing it the kitchen! We're do more real-time reactions into the dining experience, with some backstage prep and interviews too! We're super small and trying to grow and connect with other food enthusiasts & hustle to grow a bit, haha. Would love to connect, come say hi! All the best 😊
Mexican chefs are on a whole other level
lol no
Amazing food prep and presentation!!!!
I love Chef Rene and Kelvin, I had the privilege of dining at the Chef's Table in Imperfecto a few months back, and they made absolute magic whilst being super energetic. The love was there in the food and service. Highly recommend this place!!
Everything looks incredible holy smokes 😍😍😍😍😍
Outstanding! 💯
Look at this guy. How proud he is of his profession. Inspiring!
Excelente, mucho éxito para el restaurante. Estos son los venezolanos qué realmente qué nos representan afuera.
That laugh tho 3:55 😂
The sous chef laugh is hilarious
How come I never actually knew this guy. His cooking style is amazing. Unfortunately i live in EU :(
New episode of Mise En Place, I'm here for it
Love the vibe from the team. I'd work there.
Simply lovely
Love the vibe from the protein bois
Well done guys, your culinary masterpieces look so cool
I used to work with Nelson at Mike’s “American” Grille in Springfield, VA!
Love his rose tattoo!!!
that pasta guy's a whole vibe
Outstanding
I dig the vibe of that kitchen
Mi programa favorito, son los mejores !!!
Hi Eater Friends!!😊If you're looking for new food channels, we're super small and looking to connect with other awesome food enthusiasts :) We feature mostly Michelin restaurants around the world, and other underdogs that are killing it in the kitchen... doing a mix of 'chefs story' with a real-time dining experience!! We're hustling out here, and would love to connect with you guys! Come say hi, and if you have any restaurant recommendations, we're all ears!! Thanks ☺
i usually dislike ads like this but you were nice about it, and your content actually is really well produced and not just some 16 year old in his basement chasing clout.
for everybody reading this, its really worth to Click on the channel.
@@leonhardable Wow, thanks for taking the time to say this Leos, honestly so kind of you! We really appreciate it!
Renee is outstanding!
My money is that sous chef gets his own show by sunday
YOUNG ASPIRING CHEFS PLEASE READ…I’m 63 years Old , retired British Head Chef 🇬🇧 due too a TBI injury I have not cooked for ten years , but I still love too watch skilled innovative artisans at work , please head this one piece of advice , when you start out , work in the best possible kitchens you can find , it will be maybe as an intern at first for little money , or not being paid for overtime, but as you develop you will earn good money and you will get an amazing career ahead of you , you can rarely do this if you start in mediocre establishments, always strive too learn and respect your teachers of cooking , I look back and only wish I did the same , I did ok for myself until the accident that ended my career , but as I look back I only wish I headed this advice , as for this young Sous chef , I am so envious of you , and wish you well .
Such a great laugh on that hand tattooed chef
Que chingones!
Imperfecto is excellent. Just to clarify the headline though, it’s the chef’s table that has a star.
LETS GOOOOOO ESE ORGULLO VENEZOLANO QUE SE VEA
This is so much better than that restaurant where the main gimmick was that half the menu had been dipped in liquid nitrogen. Real food good food, by people who aren't pretentious asshats. This is the sort of coverage I want to see.
“…than that restaurant..” Yes. THAT restaurant. There’s only one.
If you don’t at least appreciate other disciplines, how do you expect anyone to trust your opinion?
Let’s gooo fire 🔥
"People don't expect to see pasta when they expected Mediterranean flavours"
Bro, I’ve dedicated my life as chef this is my kinda restaurant, can I send you my résumé I wanna work here!
I really enjoy it his channel
My fav channel lol
Que grandes , que craks
scaling that fish with his knife was outrageous impressive to me. i don't even have to finish the video. if i know they employ quality like this then i can assume the rest is the same.
The restaurant life is no joke... working 12+hrs day ,
And getting paid for 4
@@Phili89pp lol fked up.. gotta be the head chef or owner to even make anything honestly...
@@ballistic350 a lot of places the chefs don't even make that much when you consider how many hours they have to put in. i'm sure a lot of these vids attract young people to want to try working in the kitchen...but the reality is that for the vast majority of people it's a dead end job where you put in a ton of very hard hours making literally minimum wage....at least in the U.S.
@1dayChessGM yeah I will never work the restaurant life unless you're the owner or main chef.. ill stick to my engineer desk Job 100+k Watching UA-cam😂
What does kombu do to the fish ?
انهم محترفون 🧑🍳🧑🍳🧑🍳😍
مطبخ رائع
Lets keep it real, Lamb Terrine is a really fancy mewtloaf with mash
It is good for the daughter's boyfriend to know the chef can butcher the whole lamb.
Just in case
Yes. That was the joke.
funny enough, I am pretty good with knives, first July 4th I was at the future in laws they had a big party loads of family, I cubed a few watermelon, and varies other fruits so fast, her dad said, so you are good with knives, but that is fruit, for meat, we have rifles and guns
I drive by all the time on my way to work
The protein guys are proteining - Chef Kevin
Kanpachi!
Omg it’s my aneloti 😊😊😊😊
I like chef Kelvin
Imagine your girlfriend's bulky father asking you where are you going that night while hacking a lamb into pieces
Dig the Sous chef. Half AA, half Japanese, you reckon?
That chef gonna make sure whoever takes his daughter out on a date he cooking around 😂😂😂
FANTASTIC… WHERE ARE YOU 💕
Central and South Americans (or people of that ancestry) will be - as a group - the best chefs in America. This is just an inevitable by product of their labor in US kitchens over the last 30 to 50 years.
The biggest chefs are still mostly white. I’ve worked with many Latino cooks, some good some bad.
Carai, não esperava o maluko com a Risada de bandido
😍😍😍😍😍😍
NICE CHEF
Bien
Good 👍☺️👍☺️👍
Mise En Place and Smoke Point are great shows.
Chef Kelvin laugh
2:42 Release me from your grasp, purveyor of doom
“Y’know what I’m sayin?!?!?!” Aha.
And there is Salt Bae!
3:54 what the...
Owh it was the sous chef lol, i thought it was the cameraman
The human mind man
if they gonna rip apart the king crab anyways, why do they put it into the oven still living and not kill it first quickly. i mean both ways this creature is going to die, but must hurt much more to burn slowly
Hi chef Calvin 😅👀
👍👍👍👍👍👍
Not the baby pigs 😢
مدهش
Waw
Much respect. Way way better than studying algorithms in crypto fashion and taking cheap shots.
People like colorful food？🍊🍓