Mr. Mitchell is so calm and so down to earth doesn’t seem pretentious at all. It’s very hard to be a good cook let alone a Michelin star chef I keep my hat to this guy still so young.✊🙆🏻♂️
Congrats to this Gentleman.. Articulate along with the interviewer. Folks that're questioning, really don't understand. Every industry is complex - so be fair. He's going to answer differently than you expect, Just be cool with the interviewer/interviewee answering.the basis of the questions - he's accomplished that none have us done. Let me know who has a Michelin Star under their belt props to them.
I'm in two minds about whether it's better to have journalist who doesn't understand high-end cooking, or better to have one who looks at it only from a business perspective. Whatever the case, I would love to one day get a chance to eat at this restaurant.
Fantastic interview with Charlie Mitchell! 🌟 His dedication to seasonal menus and learning from mistakes are valuable lessons for aspiring chefs aiming for Michelin-star excellence.
Charlie kind of oversimplified the process of getting a Michelin Star. He should've said you have to be on top of your "A" game and that just getting a star or being even considered to be mentioned in their Michelin guide is extremely hard.
This is absolutely incorrect. Marcus Samuelsson was the first Michelin Starred black (and also Ethiopian) chef in the US and NY and he had two stars as executive chef of Aquavit at that. This was in the early 2000s btw.
If you eat at Eleven Madison Park and get their tasting menu which runs around $400 pp. One of the courses they bring out is a single poached tomato. They'll sit there while carving it into slices telling you how expertly it was grown in a farm in Pennsylvania, and how it's peak organic product. Then they'll serve you one slice of the tomato with some seaweed salt sprinkled on top. To each guest at the table gets a wedge sliced from this one poached tomato. That's LITERALLY one of the courses on their $400 tasting menu...
Sorry, but this was a weak interview. Bad questions that lead to no real conversations with flat NPR style of speaking was a big miss. Congrats to chef.
I liked her interview style. It somewhat seemed like they were on a date & she was interested in what he does for a living, his career background & if he feels satisfied with his life & what he's accomplished so far.
All we need to hear is how he got interested in making food and making it at the highest level. Yet, the first thing that comes up here is race. Perhaps he can tell us what is character had to do with making great food and how that helped him in every situation he found himself in. maybe this comes up later in the interview but when you start with race, I’m out.
The interviewer’s voice is amazing! Hats off to chef as well.
Mr. Mitchell is so calm and so down to earth doesn’t seem pretentious at all. It’s very hard to be a good cook let alone a Michelin star chef I keep my hat to this guy still so young.✊🙆🏻♂️
Wow, congrats and thank you Forbes for the interview
Congrats to this Gentleman..
Articulate along with the interviewer.
Folks that're questioning, really don't understand. Every industry is complex - so be fair. He's going to answer differently than you expect,
Just be cool with the interviewer/interviewee answering.the basis of the questions - he's accomplished that none have us done. Let me know who has a Michelin Star under their belt
props to them.
So inspirational. Weldone chef.🖤👊
I’m elated & extremely grateful for the pertinent lucrative information given in this content…..
Thank You!! @Rosemarie
Role model. Very happy for him
Congrats from 1 Detroiter to another! May your success continue 💯⭐⭐
I'm in two minds about whether it's better to have journalist who doesn't understand high-end cooking, or better to have one who looks at it only from a business perspective. Whatever the case, I would love to one day get a chance to eat at this restaurant.
Well said. This interview missed the mark.
This how you know most of your cooks don’t cook at home or care about the job only 12 comments is crazy
I love thissssssss!!! Great interview! 💚💚💚
Fantastic interview with Charlie Mitchell! 🌟 His dedication to seasonal menus and learning from mistakes are valuable lessons for aspiring chefs aiming for Michelin-star excellence.
Love her voice❤
Charlie kind of oversimplified the process of getting a Michelin Star. He should've said you have to be on top of your "A" game and that just getting a star or being even considered to be mentioned in their Michelin guide is extremely hard.
Say that when your being interviewed after receiving a star
I love her..great interview!
This is absolutely incorrect. Marcus Samuelsson was the first Michelin Starred black (and also Ethiopian) chef in the US and NY and he had two stars as executive chef of Aquavit at that. This was in the early 2000s btw.
Marcus is a great chef but he has never won a star at any of his restaurants
Yessir my brother, Inspiring
Excellent interview
Congrats and thanks for the video
great interview
Not a bad interview, questions could of been a bit more thoughtful…
cool ty
Her voice is sugar❤
👌🏾👌🏾👌🏾👌🏾👌🏾
man this guy does not want to answer questions... dig deep my man we actually care... she drove the mtervew the whole time good for her
If you eat at Eleven Madison Park and get their tasting menu which runs around $400 pp. One of the courses they bring out is a single poached tomato. They'll sit there while carving it into slices telling you how expertly it was grown in a farm in Pennsylvania, and how it's peak organic product. Then they'll serve you one slice of the tomato with some seaweed salt sprinkled on top. To each guest at the table gets a wedge sliced from this one poached tomato. That's LITERALLY one of the courses on their $400 tasting menu...
What a rip off
What a brainless way to feel superior. You can sell people anything.
They mustve done their research on that tomato for just the tomato to end up on the menu. 🤔
💪🏾🔥
Sorry, but this was a weak interview. Bad questions that lead to no real conversations with flat NPR style of speaking was a big miss. Congrats to chef.
Bro is not happy.
🎉🎉🎉🎉
the interviewer :/ her questions suck
The 1st wow, I'm elated for him, but. It's sad! 2024 smdh..good luck brother.
Cap I worck with chef olivie and he has 2 stars
We have the James Beard award in the USA.
Why do we need the Michelin award as well?
Michelin is more prestigious.
Michelin is worldly renowned
Tourism that’s why
🥚
Wow she probably one of the worst interviewers I’ve heard haha what are even her questions? “Are you living in your purpose” ???
I liked her interview style. It somewhat seemed like they were on a date & she was interested in what he does for a living, his career background & if he feels satisfied with his life & what he's accomplished so far.
She is great. You are a big hater.
Thirsty
All we need to hear is how he got interested in making food and making it at the highest level. Yet, the first thing that comes up here is race. Perhaps he can tell us what is character had to do with making great food and how that helped him in every situation he found himself in. maybe this comes up later in the interview but when you start with race, I’m out.
thin skinned? So what it was brought up
whine about it
Sounds like childish gambino
Axe questions
Culinary Math.
Axe dem folks.
The race bullshit is old aready.