How One of the Country s Best Chefs Runs Two-Michelin-Starred Ever in Chicago Mise En Place
video description
Date: 2022-10-10
Related videos
Comments and reviews: 14
MagnusBruce
Seeing that guy on expo was something else.
Normally where I work, we have a manager (but sometimes it'll literally be a 16 year old runner) with a pen, and a rack + spike for the tickets rather than a full lectern.
It's also mad seeing a kitchen working in near silence so that even in such a huge place with so many people, the expo barely needs to talk louder than a conversation volume to be heard and understood.
reply
Seeing that guy on expo was something else.
Normally where I work, we have a manager (but sometimes it'll literally be a 16 year old runner) with a pen, and a rack + spike for the tickets rather than a full lectern.
It's also mad seeing a kitchen working in near silence so that even in such a huge place with so many people, the expo barely needs to talk louder than a conversation volume to be heard and understood.
reply
Dylan
Didn't endear the menu much or the atmosphere seems like a one off visit. Tricks for the sake of it. Freeze perfectly good fish to make a shape and make customers try it as. it defrosts over drippings of garnish. Sounds like a one stop shop for the pretentious not a long lasting restaurant if this is how it would be for every weeo
reply
Didn't endear the menu much or the atmosphere seems like a one off visit. Tricks for the sake of it. Freeze perfectly good fish to make a shape and make customers try it as. it defrosts over drippings of garnish. Sounds like a one stop shop for the pretentious not a long lasting restaurant if this is how it would be for every weeo
reply
Chef
The amount of vitriol in the comment sections for the hard work these Chefs do is baffling to me. If you don t like pretentious food don t eat there, having said that, just watch your typical Kitchen rescue and feel at peace. Or just go to your local fast food joint and feel one with the frozen food and microwaves.
reply
The amount of vitriol in the comment sections for the hard work these Chefs do is baffling to me. If you don t like pretentious food don t eat there, having said that, just watch your typical Kitchen rescue and feel at peace. Or just go to your local fast food joint and feel one with the frozen food and microwaves.
reply
Phil
The food looks amazing, but that kitchen would drive me insane. No noise? No walk-in? No heat lamps? It's like the designed it to be difficult on purpose.
Gotta imagine chef is your stereotypical psycho, he certainly comes across as one. I bet he's a big fan of Huey Lewis and the News.
reply
The food looks amazing, but that kitchen would drive me insane. No noise? No walk-in? No heat lamps? It's like the designed it to be difficult on purpose.
Gotta imagine chef is your stereotypical psycho, he certainly comes across as one. I bet he's a big fan of Huey Lewis and the News.
reply
lenz
awesome concept, i worked as a chef for about 5 years, was the exact opposite. cramped, hot as f. , noisy, never enough time, incompetent lazy boss, cheap products. killed all my passion in that direction. hurts to see what it could have been
reply
awesome concept, i worked as a chef for about 5 years, was the exact opposite. cramped, hot as f. , noisy, never enough time, incompetent lazy boss, cheap products. killed all my passion in that direction. hurts to see what it could have been
reply
Chef
You can be three michelin star chef with all the knives and forks but seing that ring on the finger doing it bare hands handling fish it sickens me, my head chef would whoop our asses if we wore rings during work
reply
You can be three michelin star chef with all the knives and forks but seing that ring on the finger doing it bare hands handling fish it sickens me, my head chef would whoop our asses if we wore rings during work
reply
Chung-Chieh
I feel like this is almost dystopian and doesn't have much theme. The food looks no doubt delicious but it seems kind of rigid and dead in the kitchen, the service, and the presentation of the dishes.
reply
I feel like this is almost dystopian and doesn't have much theme. The food looks no doubt delicious but it seems kind of rigid and dead in the kitchen, the service, and the presentation of the dishes.
reply
Elias
the best food is simple, fresh and affordable, like any seafood spot in Barcelona or pizza in Napoli, or a diner shop in Istanbul. this is too much and waste of resources and time with lots of
reply
the best food is simple, fresh and affordable, like any seafood spot in Barcelona or pizza in Napoli, or a diner shop in Istanbul. this is too much and waste of resources and time with lots of
reply
iSS
U touch my food with your hand like that, I mean without using glove or whatever that can protect my food from your disgusting hand, i won't eat. no matter how many star u have! Tq
reply
U touch my food with your hand like that, I mean without using glove or whatever that can protect my food from your disgusting hand, i won't eat. no matter how many star u have! Tq
reply
morgan
I don t really see how cutting fresh sashimi is easy that seems disrespectful to sashimi chefs but freezing it so it s solid and then cutting it with a machine is a challenge?
reply
I don t really see how cutting fresh sashimi is easy that seems disrespectful to sashimi chefs but freezing it so it s solid and then cutting it with a machine is a challenge?
reply
Spooky
Raw, frozen fish is worth 2 Michellin stars now? This guy is pretentious and arrogant, and focuses on appearances. What matters is taste. Hard pass on Ever.
reply
Raw, frozen fish is worth 2 Michellin stars now? This guy is pretentious and arrogant, and focuses on appearances. What matters is taste. Hard pass on Ever.
reply
Khin
the nitrogen fish is kinda weird. doesnt it lose the freshness? someone please explain. slicing sashimi style easy but it doesn't lose the freshness.
reply
the nitrogen fish is kinda weird. doesnt it lose the freshness? someone please explain. slicing sashimi style easy but it doesn't lose the freshness.
reply
Ken
I could never ever trust a guy with those horrible tatoos and middle fingers painted black.
Is he 14 years old?
So disgustingly unprofessional
reply
I could never ever trust a guy with those horrible tatoos and middle fingers painted black.
Is he 14 years old?
So disgustingly unprofessional
reply
ro
. just serve sashimi style slices all day long. that's easy. Wow, was not expecting a statement this ignorant from a Michelin starred chef.
reply
. just serve sashimi style slices all day long. that's easy. Wow, was not expecting a statement this ignorant from a Michelin starred chef.
reply
Add a review, comment
Other channel videos
