I wish the Mise En Place videos were weekly, as hard as that would be. In a world where more and more restaurants seem to lose pride in their work, these are just awesome to see the love for food and experience.
You’ve got to be kidding me, when I see these videos it defines “useless eaters” to me. Not a communist either. I just see this as a way for coastal elites to make them feel sophisticated. I hear these types of people that eat at these places talk about equality….fine charge less for your product or service! Eating at places like this is truly excess. When I see COOKS like this it makes me want the apocalypse sooner rather than later 🤮 talk about the height of pretentiousness. I own a restaurant and serve 300-500 a day they leave full and happy AND I DONT USE TWEEZERS 😂. Just one simple man’s opinion
The amount of work these chefs put it into their craft is insane. No short cuts in the experience. I wish to dine in a place like this once in my life.
Seeing the respect and admiration in Chef Joe’s face after Chef Gabriel talks about finishing and presentation really shows that this is an awesome man to learn from
I love Chef Charlie Mitchell's philosophy of letting everyone learn everyone's job. He isn't intimidated because he brought that restaurant a Michelin star in the first year.
What was the price point? Not that it matters but wanted to take the wife for our anniversary and she is super strict about money even though it's not an issue but you know how Jewish women are.
@@tofuisnotfood3348 I went with 3 other people and we all did the chef's omakase, which I believe the whole table has to participate in. We also had a few glasses of wine and got some appetizers. With tax and tip for the 4 of us the bill was $1200, so a solid $300 per person. It was one of the best grilling experiences I had and the Kobe beef they get literally melts in your mouth. Worth every last penny. Maybe try and pay ahead of time so your wife can't see the bill? 😂
Sounds like an absolutely incredible experience. That's also one thing I am working on getting her to understand is that you're not only paying for the food but also for the experience. It's a show and dinner all in one imo. I've gone to a lot of high end restaurants before we met and loved every single one of them. I enjoy the experience of it. I know some people go for the clout, however I truly do just love and appreciate the work that goes into every detail and making sure every person that sits down get the exact same consistency as the next person. It blows my mind. Thanks for responding btw.
The attention to detail and the care taken to put the absolute best dish on the table is mind blowing. it is almost exhausting to think about what they do everyday.
I have never seen such beautiful, thoughtful, or delicious food! And unfortunately, have never tasted such delights...perhaps some day, truffles and caviar. Amazing..
I was depressed for a long time and I looked useless and bad. This music helps me relieve fatigue and stress. Thanks for sharing. Whoever is reading this comment, I wish you success, health, love and happiness!
I wish they could of actually hear us..I so endorse this comment..When u value true culinary gems..this definitely up there..there are episodes that I have watched twice.😊..
I engineer custom stainless steel equipment for these type places.....its so cool for the BOH to be shown and the equipment that is involved getting a place like this to function and operate....what the Chef wants, the Chef gets in equipment design and placement......right on!
Thanks for blowing my mind yet again 😊 I completely love everything and the approach. Bandsaw = mandatory 😮 I must say for myself. Love all fish, sushi, shellfish, caviar and especially UNI. But I love quality beef as much as anything. And I completely they use hanger steak, skirt/flat iron steak cuts as well. I have been a HUGE fan of hanger _skirt steak forever. I certainly wouldn't expect.I could duplicate some of those preparations. But im proud to say i've made plenty and turned on many 'foodies' to these cuts. Enough about me and back to the masters
I'm clearly not the target market for these dishes but if I had the money I'll pay to try everything on their menu just for the experience.. it will surprise you how those tiny portions can actually be filling
Great Vid! I haven’t watched them in a bit but I’m catching up. No syrup in the coffee itself? Please tell me you aren’t drinking black coffee now? Say it ain’t so. LOL
The way the Asian chef holds his chop sticks vs other chefs is night and day. Such a confident and authentic way. Sorry, that caught my attention. @ 11:05 secs.
I can't believe how similar the food is at all these different resteraunts. Besides some notable outliers its all caviar, truffles, king crab, langoustine, and scallops. I would get bored cooking those same things every day.
It takes a lot of experience and self esteem as a chef to leave all these luxe ingredients away. The fear of ppl complaining is too big. „ came to n.y.. spend a lot of money& all i get is a cabbage“. That’s why they put truffles over it.
1:55:40 So now they call just any caviar "Imperial" as long as it's somewhat lightly colored? It used to be that Imperial caviar was only from Sturgeon that were over 100 years old, as they produced golden light yellow eggs of exquisite quality. What changed?
What i love in germany is the love for the natur, a truffel is so important to the eco system of hole forest, that is isnt allow to search for them in german, Instant we have truffel farms, i quedtion how its in Amerika 😊
@@static79 yea as an turk i guess hmm 🤔, how lifes in germany, how i can deer to love germans and there love to the nature ! Man your useless argumentum ad hominem, you look realy dumb in my eyes when you use this cheap why to front me !
@@static79it’s presumptuous and xenophobic to care about the environment? What a joke, your type of mentality is why we are destroying our ecosystems. What an ignorant thing to say..
![Pointers in C / C++ [Full Course]](http://i.ytimg.com/vi/zuegQmMdy8M/mqdefault.jpg)
I wish the Mise En Place videos were weekly, as hard as that would be.
In a world where more and more restaurants seem to lose pride in their work, these are just awesome to see the love for food and experience.
You’ve got to be kidding me, when I see these videos it defines “useless eaters” to me. Not a communist either. I just see this as a way for coastal elites to make them feel sophisticated. I hear these types of people that eat at these places talk about equality….fine charge less for your product or service! Eating at places like this is truly excess.
When I see COOKS like this it makes me want the apocalypse sooner rather than later 🤮 talk about the height of pretentiousness. I own a restaurant and serve 300-500 a day they leave full and happy AND I DONT USE TWEEZERS 😂. Just one simple man’s opinion
💯
behind the face of a romantic artistic french michelin star chef is always some mexican dude who is just the goat at cooking
Or Bangladeshi, or Algerian, or Somalian etc but yeah - some dude who just bangs it out, even if he won't make a piece of toast at home
Yep - first read something like that in Kitchen Confidential so many years ago, and now seeing it through videos.
nope....your incorrect essay😊
It’s the secret to the kitchen. And don’t eat out if you don’t like people tasting your food
@@natpaul4965nah normally Hispanic if it’s Americas or Eastern European if it’s Europe
I have watched these episodes countless of times. And I never get tired of watching them.
It's my first time and it seems good so far.
Are you me??
THATS WHAT I WOULD SAY IF I WAS A CHANNEL SPONSORED BOT
Same
Facts
The amount of work these chefs put it into their craft is insane. No short cuts in the experience. I wish to dine in a place like this once in my life.
Mad respect for Jean Georges chef having restaurants all over the world but still working a full day AND dinner service!
you don't want the "oui/yes chef" to start sounding sarcastic
"We charge a lot for our tuna, so it has to be good" vs. "We get the best ingredients and change the menu accordingly" means everything to me
Seeing the respect and admiration in Chef Joe’s face after Chef Gabriel talks about finishing and presentation really shows that this is an awesome man to learn from
I love Chef Charlie Mitchell's philosophy of letting everyone learn everyone's job. He isn't intimidated because he brought that restaurant a Michelin star in the first year.
Went to COTE because of this series, and my friends and I had such an amazing time!! It was every bit the experience we hoped for.
What was the price point? Not that it matters but wanted to take the wife for our anniversary and she is super strict about money even though it's not an issue but you know how Jewish women are.
@@tofuisnotfood3348 I went with 3 other people and we all did the chef's omakase, which I believe the whole table has to participate in. We also had a few glasses of wine and got some appetizers. With tax and tip for the 4 of us the bill was $1200, so a solid $300 per person. It was one of the best grilling experiences I had and the Kobe beef they get literally melts in your mouth. Worth every last penny. Maybe try and pay ahead of time so your wife can't see the bill? 😂
Sounds like an absolutely incredible experience. That's also one thing I am working on getting her to understand is that you're not only paying for the food but also for the experience. It's a show and dinner all in one imo. I've gone to a lot of high end restaurants before we met and loved every single one of them. I enjoy the experience of it. I know some people go for the clout, however I truly do just love and appreciate the work that goes into every detail and making sure every person that sits down get the exact same consistency as the next person. It blows my mind. Thanks for responding btw.
That chef at Lure Fishbar is so high energy and motivating, I'd love to eat there or work under him. Every dish looked insanely awesome too.
how about eat there and work? he says he eats 20 oysters a day so maybe as a worker you can also eat at least 10 a day for sampling :D
Literally perfect. I’ve rewatched these so many times and I hope they keep making more.
truffle buying always looks like a drug deal lol
Same 😂😂😂
Sure does 🤣
Legal shrooms, so...😂
Mushroom friends :)
The attention to detail and the care taken to put the absolute best dish on the table is mind blowing. it is almost exhausting to think about what they do everyday.
I've watched this 3 times, im sure I will watch it 10 times more. I love this
I love this series!!! You see how much really goes into a dish and what makes a restaurant run.
I have never seen such beautiful, thoughtful, or delicious food! And unfortunately, have never tasted such delights...perhaps some day, truffles and caviar. Amazing..
I love how excited they all are when doing anything in the kitchen, it makes me so excited to work in one of these places
Quality means doing it right when no one is looking.
I was depressed for a long time and I looked useless and bad. This music helps me relieve fatigue and stress. Thanks for sharing. Whoever is reading this comment, I wish you success, health, love and happiness!
This is a repost and I don’t care. I love this episode lol. Don’t keep up with all eater episodes but I always liked this one.
Jean Georges forever the GOAT
I want to go to France just for the day so I can eat this wizardry.
"we don't wanna give them a tiny amount of crab" proceeds to plate up a laughably small amount of crab 😂
What a privilege, thank you for posting
These episodes are the best, we want more!
All these episodes are jewels on eater channel
I wish they could of actually hear us..I so endorse this comment..When u value true culinary gems..this definitely up there..there are episodes that I have watched twice.😊..
Thank you
Brilliant Chefs. They are like sorcerers. Bravo!
Kato deserves to be in the next Marathon episode of Mise En Place!
Thank you for giving me the opportunity to see behind the scenes at this restaurant.
Chef Joseph Rhee I respect the consistency in your hard work
Mise en Place and Omakase remain as some of my favorite content on UA-cam🤩
The chef at Aska is a genius man
I engineer custom stainless steel equipment for these type places.....its so cool for the BOH to be shown and the equipment that is involved getting a place like this to function and operate....what the Chef wants, the Chef gets in equipment design and placement......right on!
More "Mise En Place" videos, s'il vous plaît :)
Ate at Don Angie and loved it. So thrilled to see the work behind the scenes. Bravo 👏
the best the YT algorithm took me to so far today
This marathon was fsntastic.
He said ten after 3 and it was exactly the same time on my end 😊
Love all of your vids! So much backline work! We are appreciative
Great segment! To be honest lvl1 looked the most tastiest🤤
Love watching this. Thanks for posting.
So much better than the second season of The Bear (RIP the first season)
Charlie Mitchell is such a bad ass
Thanks for blowing my mind yet again 😊
I completely love everything and the approach.
Bandsaw = mandatory 😮
I must say for myself. Love all fish, sushi, shellfish, caviar and especially UNI.
But I love quality beef as much as anything. And I completely they use hanger steak, skirt/flat iron steak cuts as well.
I have been a HUGE fan of hanger _skirt steak forever.
I certainly wouldn't expect.I could duplicate some of those preparations.
But im proud to say i've made plenty and turned on many 'foodies' to these cuts.
Enough about me and back to the masters
Great tips ! Thank you for sharing them !
I'm clearly not the target market for these dishes but if I had the money I'll pay to try everything on their menu just for the experience.. it will surprise you how those tiny portions can actually be filling
Did he say, "exploded and then disappeared?"
That summed up my date last night.
My humor is better than I thought.
this was so fun to watch! more of this please! also i want to try lure so bad!
I didn't understand whether it was chicken or duck, but it looks very tasty, thanks for the video
If I were running a Michelin star restaurant, I would definitely have my new pasta creations approved by Mr. Monk first :D
So beautiful to watch
for us lowly humans who eat to stay alive, those portions are too small :D But seriously I love their craft and passion for what they're doing
Those portions are measured to we served within a 8-10 course menu. You will be full by the end of it.
Is this a NY only compilation? What about the SingleThread or Harbor House? They definitely deserve a spot over some of these.
Does anyone else make a good plate of food and then sit down to eat while watching Mike En Place?
ramen. always ramen lol
Enjoy watching this video, thanks
thanks
Great video. You do an amazing job making these. You could be producing these for discovery channel!
Thank you for this amazing videos
Such a great video
Love amazing chef
chefs love to tell us how much work goes in to each dish...and how we have no idea.... no idea man.
simon kim REALLY knows how to run restaurant god damn hes smart
I paused the video when the owner called the dry age cabinet, SWAG
I'm thinking of a big morning breakfast, and I normally skip it. 😛
We need more Mise En Place dude, I'm bored of freaking pizza vans!
I feel like I saw this 2 years ago, massive déjà-vu
The amount of liquid that flew out the crab once they stabbed him was insane 😩
Amazing 😍🎉
Great Vid! I haven’t watched them in a bit but I’m catching up. No syrup in the coffee itself? Please tell me you aren’t drinking black coffee now? Say it ain’t so. LOL
Read somewhere that kingsford uses a lot of additives and not natural hardwood. I’ve been using cowboy charcoal briquettes with great results
thank u for this video fr.
This Is 🔥🔥🔥
Gabriel Kreuther is a genius
VERY GOOD
Never wanted to try something as much as that egg sandwich
I left my iPad on auto play for hours this is the end video😊😊
I hope I get to eat there before I am gone :)
If you come across this, please send your prayers and positive energy. I’ve been battling health issues for years.
I’m not a religious person but I’m wishing you all the best and strength to conquer your health issues and be at peace. Much love Stranger
May god be with you
I 100% wanna work for Preston Clarke.
The way the Asian chef holds his chop sticks vs other chefs is night and day. Such a confident and authentic way. Sorry, that caught my attention. @ 11:05 secs.
there's also a namesake jean georges restaurant in shanghai, is it real?
Excellente, yeah
one thing that always comes to my mind, where do you get the money to start these kind of places? not to mention the salaries
You no what's funny Is you can see that there mouthed are watering when they describe what they are cooking
I am not convinced by the roasted truffled quartered cabbages 😬 I dont even want to know the price of that dish as tasty as it may be.
Clover Hill, the only restaurant where chefs say, igh5 dawn instead of yes chef
wow ..... that delicious yellow fugushima tuna from hawaii.........
2:40 min - DONE!
Are you telling me there won’t be a new mise en place this month?
He is not a good boss for chefs producing perfection
I can't believe how similar the food is at all these different resteraunts. Besides some notable outliers its all caviar, truffles, king crab, langoustine, and scallops. I would get bored cooking those same things every day.
It takes a lot of experience and self esteem as a chef to leave all these luxe ingredients away. The fear of ppl complaining is too big. „ came to n.y.. spend a lot of money& all i get is a cabbage“. That’s why they put truffles over it.
1:55:40 So now they call just any caviar "Imperial" as long as it's somewhat lightly colored? It used to be that Imperial caviar was only from Sturgeon that were over 100 years old, as they produced golden light yellow eggs of exquisite quality. What changed?
Homie eating eating every second oyster 😂😂😂
I can`t belive that a french trained chef uses rings and watches while cooking.
mise en place
tell me chef ...im ready
there will always be cooks
You guys mixed the music way too loud in the Jean Georges segment
i'm only a couple minutes in, but who does the music?
What i love in germany is the love for the natur, a truffel is so important to the eco system of hole forest, that is isnt allow to search for them in german, Instant we have truffel farms, i quedtion how its in Amerika 😊
What a lovely amalgamation of presumption, condescension, nationalism, and xenophobia you weave.
@@static79 yea as an turk i guess hmm 🤔, how lifes in germany, how i can deer to love germans and there love to the nature ! Man your useless argumentum ad hominem, you look realy dumb in my eyes when you use this cheap why to front me !
@@static79it’s presumptuous and xenophobic to care about the environment? What a joke, your type of mentality is why we are destroying our ecosystems. What an ignorant thing to say..