Every single time I watch something with Chef Michael Cimarusti I learn something! love this dude!!! wanna eat at his restaurant. would totally work for a chef like him.
I got to work as a pastry chef ( stoge for a few days ) and I was maybe 20 years old … he was such a kind , knowledgeable and cool man I never forgot that experience , he asked me what I liked to listen to and I was totally into reggaeton at the time and he let me use his iPod to blast my music for the day:) I didn’t work there in the end but those few days were super cool :) family meals were bombbb seafood lol
I can't Express in words what homegrown superfresh herbs do the flavor of a dish. I can tell you you can leave it out on the balcony and get all you want for a year with a couple pots. I'm only doing sweet basil rosemary Dill and some spring onions makes the food come alive!
That's exactly what I just said. The best sea scallops in the world are wild-caught from Canada all the way down to North Carolina. A good bit of them come from off the coast of New England.
He was ! When I was 20 I got to work a couple of days in his kitchen I was testing out to see if I could be the new assistant pastry chef … he was so kind I was only there a couple of days but he let me use his iPod to put on the music of my choice ( reggaeton haha ) super cool!
these chefs are full of it. Not only the fish but they get pasta from Italy, cheese from France, spices from the Middle East etc etc. They talk a big game about "sustainability" but its just that...talk.
there couldnt be atleast 1 more piece of fish on that plate? Like seriously the argument that its a culinary experience is lackluster. There needs to be atleast enough food for a meal goddamnit
Great chef but best produce in the world! Don't think so mate, and why choice b and c why not always a and cook around that! Seasonal is what counts and wild!
Why would you get low quality farm-raised scallops from Japan, when the best wild-caught sea scallops in the world come from the East Coast United States, from Canada all the way down to North Carolina. You don't know what great scallops are if you think these scallops from Japan are top-quality, which they are not.
This chef seems amazing! Even just the way he’s speaking to us, the audience, and not to the cameraman or producer. Well done. This is inspiring!
He is great!
Their gonna sell that rock bass as red snapper per usual
Red cod in some countries but hey your fish burger will be shark
From fishing with Grandpa to Michelin Starred Chef! Love to hear the story of where the passion began.
Every single time I watch something with Chef Michael Cimarusti I learn something! love this dude!!! wanna eat at his restaurant. would totally work for a chef like him.
Thank you for being an incredible teacher, Chef!
The cooking tips and recipes throughout these videos are an awesome touch
I am soo Impressed with this video because of your being so Humble and Informative...And seeing your true side of a Great Person/Chef...KUDOS
I got to work as a pastry chef ( stoge for a few days ) and I was maybe 20 years old … he was such a kind , knowledgeable and cool man I never forgot that experience , he asked me what I liked to listen to and I was totally into reggaeton at the time and he let me use his iPod to blast my music for the day:) I didn’t work there in the end but those few days were super cool :) family meals were bombbb seafood lol
I don't even eat seafood, and I was so invested in these instructions 😂
Thanks for keeping the standard of wild fish on the menu 🙏🏽
I wish more restaurants could source this way! So amazing
❤
If they did, most people wouldn't be able to afford to eat at restaurants. Sourcing like this comes at a high price.
But then y’all cry about the high prices. Working as a line cook for two years, I hate people 😂😂😂
@@xslash10xThe price you pay for health problems is higher than the cost of great ingredients.
I can't Express in words what homegrown superfresh herbs do the flavor of a dish. I can tell you you can leave it out on the balcony and get all you want for a year with a couple pots. I'm only doing sweet basil rosemary Dill and some spring onions makes the food come alive!
Ikejime, what a incredible process.
that trick to weigh down the fish so the skin is in constant contact with the pan is so helpful! thank you chef!
I was lucky enough to eat there once. One of my favorite ever meals.
Great production, surprised you guys don't have more subs!
Can't wait to eat at Providence. Great work, Chef
This is the most epic. Can't wait to dine at Providence!
Both dishes look incredible
What a helpful insight on buying Scallops! Never knew!
the passion in the ingredients, you can feel it over the screen !
What a wonderful video; insightful teacher!
Glad you enjoyed it!
OOOH MY GOOD. The scallop dish, it looks fucking amazing. How you put all of the mushrooms upside down, it really struck a chord with me. AMAZING!!!!!
So rad. Excited to try Providence soon!
I always enjoyed your segments on Hells Kitchen but this video shows even more the true depth of knowledge of your art.
That cake tester for fish is a God Send!
Thanks Chef!!!! Love all the instruction and tips. Great video. Cannot wait to visit🔥🔥🔥🔥
Any time!
Fantastic Chef, a great attitude towards cooking and getting the best ingredients available! Fantastic video!
your words and actions are inspiring for any industry - care about what you are doing and your end result! Inspiring and thank you!
now i have to book a flight to cali, just to try this art.
Superb Chef. Amazing restaurant. Michael C knows his stuff.
The best!
Just knew it was going to be the Grateful Dead. a legend, an icon
I could smell the scallops as he was cooking them hahaha what a beautiful presentation.
Thank you!
This guy is my new favorite cook !
This is so, SO cool. Thanks for the lesson, Chef!
I love these videos keep em coming. Thanks. 🙃
thank you!
this was really cool. more of these videos please!
You choose to not use the nonstick pan. Can you tell me why? Thanks for sharing 😊
Much better sear because the liquid evaporates out of the pan better
You should try using carp. Carp is considered an invasive species in the US and is basically not much consumed in the US.
Incredible!
Fantastic vid..thnx
Glad you enjoyed it
Amazing stuff
I thought it was Gordon Ramsey undercover from the thumbnail 😅
Haha!
Farm raised sea scallops huh … how about some New England scallops
That's exactly what I just said. The best sea scallops in the world are wild-caught from Canada all the way down to North Carolina. A good bit of them come from off the coast of New England.
I was wondering why he kept mentioning the brand of pan he uses until I noticed what channel I was watching. Great video tho
👋 Glad you enjoyed!
Am I the only one that thought the video still looked like Gordon Ramsay grew a beard?
I was about to say that lol
When he tapped that scallop and it tighter up
I lost all my words..
@11:46...tell Chef Ramsay that Michelin star chefs that appear on Hell's Kitchen use testers to check temps in food to see if it's done! 🤣
... or use a stainless steel pan to cook the scallops ...
Great video. Well done chef
Thank you so much 👍
Locally sourced.. Sea salt from France, scallops from Japan 🤣🤣🤣
Used car salesman for sure
Probably a kind and fun boss
He was ! When I was 20 I got to work a couple of days in his kitchen I was testing out to see if I could be the new assistant pastry chef … he was so kind I was only there a couple of days but he let me use his iPod to put on the music of my choice ( reggaeton haha ) super cool!
Bravo, Signore.
Well spoken!
We appreciate that!
Absolutely great! But best food in the world?
Does anyone know what song he is referencing?
In France, we can find sustainably wild caught fishes on any local markets. It is obviously not cheap but it is not expensive either. I feel lucky.
"sustainable" is just a buzzword. It doesn't mean anything,
@@jdelorenzod2725 if you want
The best seafood in the world comes from the United States both the Atlantic Ocean and the Pacific
I want a rooftop garden!
I want any garden
Beautiful 👌
Thank you! Cheers!
Hes awsome!! Reminds me of John C. Reilly.
The guy who has a fish stall locally to me can't even tell me where they were caught or by whom, so this is brilliant
Not even the chefs knows he just gets them in a wholesale lol
Honestly, do you really care?
@@JerrySeriatos Yes of course
@@JerrySeriatos Do I care where my food comes from? Of course I do!
truly amazing!
Anyone know where he got those weights he used on the fish
Amazon
This man can make a can of tuna fish delicious
Wild caught as he cooking farmed muscles 😅
I had the Asian carp it is so good 👍😊
Sounds wonderful!
What band is that ?! 😶
Didn’t know Seth Rogen was such a great cook
Grade A stuff right here!
I really thought this was Gordon Ramsey going undercover again lmaoo
What band is that... really lady
VERY NICE CHEF
This awesome chef reminds me of a mix of John C Reilly and Seth Rogan... 😅
This guy looks like Gordon Ramsay with a beard.
In th clip I initially thought it was Gordon Ramsey with a beard
Amazing! But one scallop is a tease…
"We have the best produce in the world, im pretty sure"
Sound like cali
Amen
Those mushrooms did not look like Chanterels...
Wow I didn’t know Gordon Ramsay grew a beard lol
Wait, I thought they only used wild seafood, yet they’re using fish farm scallops? Umm…..
GOAT
Giant beard=foreshadowing Chef is a Deadhead. Can't wait to try.
He’s the Seth Rogan of food.
Who else thought gordan ramsey grew a beard
Everything abt that fish screams freshness. Proceeds to hold up a fish with rigor mortis.
I would argue that the carbon footprint of importing fish from Japan or New Zealand is incredibly unsustainable.
Where do they mention importing from these places?
@@Bigfish5404 scallops from Hokkaido, he has other videos talking about New Zealand. The entire restaurant industry is all about fake sustainability
@@Bigfish5404 he said he got the farmed scallops from Japan!!!
these chefs are full of it. Not only the fish but they get pasta from Italy, cheese from France, spices from the Middle East etc etc. They talk a big game about "sustainability" but its just that...talk.
Who cares where its from, Just enjoy it now, before it's all gone as we destroy our world
I miss cooking in a professional setting
Wait till this chef learns about Florida.
this guy could be seth rogen's older brother
there couldnt be atleast 1 more piece of fish on that plate? Like seriously the argument that its a culinary experience is lackluster. There needs to be atleast enough food for a meal goddamnit
Gordon Ramsey looks a bit different here
Great chef but best produce in the world! Don't think so mate, and why choice b and c why not always a and cook around that! Seasonal is what counts and wild!
This not Seth rogen
why does he look like a bearded Gordon Ramsay
The Scallops are uncomfortable
Why would you get low quality farm-raised scallops from Japan, when the best wild-caught sea scallops in the world come from the East Coast United States, from Canada all the way down to North Carolina. You don't know what great scallops are if you think these scallops from Japan are top-quality, which they are not.
You will eat less than you deserve and more than you want.
Ah.
So is this Seth Rogan’s brother?
So farm raised (eg scallops from japan...very local) is supposed to be a good thing? Lol...bs
When Seth Rogan became a chef ?
Seth Rogen brother
who dis chef rogan?