How a Master Chef Runs Dual Michelin-Starred D. C. Restaurants in One Building Mise En Place
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Date: 2023-04-12
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Comments and reviews: 8
Shayne
Honestly, this is a fascinating series. I mean, let s face it, there are many diners out there in the world, but there aren t many chefs. Now, diners are super important, as people who have an enthusiasm for food whether it s fine dining or more casual fare are what keep chefs employed and able to create beautiful things. It s series like these that allow diners a little peek into the world they love so much and, even though they may not have gone to culinary school and dedicated their lives to cooking, series like these will give them a taste of the appreciation and dedication that such a life would have ultimately given them had they chose it. Basically, you are doing your part to make fine dining and culinary artistry more accessible, and I really appreciate that. That said, one little suggestion for this video. Usually you will see a great portion of these videos dedicated not just to ingredient prep but also the inspiration and recipes behind particular dishes that the chefs are enthusiastic about at the moment, something I didn t quite get from this one, lovely though it still was to watch. Just a thought
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Honestly, this is a fascinating series. I mean, let s face it, there are many diners out there in the world, but there aren t many chefs. Now, diners are super important, as people who have an enthusiasm for food whether it s fine dining or more casual fare are what keep chefs employed and able to create beautiful things. It s series like these that allow diners a little peek into the world they love so much and, even though they may not have gone to culinary school and dedicated their lives to cooking, series like these will give them a taste of the appreciation and dedication that such a life would have ultimately given them had they chose it. Basically, you are doing your part to make fine dining and culinary artistry more accessible, and I really appreciate that. That said, one little suggestion for this video. Usually you will see a great portion of these videos dedicated not just to ingredient prep but also the inspiration and recipes behind particular dishes that the chefs are enthusiastic about at the moment, something I didn t quite get from this one, lovely though it still was to watch. Just a thought
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Natural
If you think that the best fish has come from Japan has never had a fish fry or seafood boil down in the southern parts of the USA. Im talking, New Orleans, Memphis, Mississippi, Atlanta, or Alabama. Even Florida got some good spots.
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If you think that the best fish has come from Japan has never had a fish fry or seafood boil down in the southern parts of the USA. Im talking, New Orleans, Memphis, Mississippi, Atlanta, or Alabama. Even Florida got some good spots.
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Jemand
How to get a Michelin Star: Open a restaurant in New York City. Buy fish and meat. Let the fish and meat dry for 3 weeks. Buy truffels and caviar. Charge 500 USD for 50 gram of food. Now wait for you Michelin Stars!
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How to get a Michelin Star: Open a restaurant in New York City. Buy fish and meat. Let the fish and meat dry for 3 weeks. Buy truffels and caviar. Charge 500 USD for 50 gram of food. Now wait for you Michelin Stars!
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RedRufus
Japan's already overfishing due to their lax rules and seafood based cuisine and you are importing from japan? Why not showcase local product by local fishermen? Food's probably really good but screw you guys!
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Japan's already overfishing due to their lax rules and seafood based cuisine and you are importing from japan? Why not showcase local product by local fishermen? Food's probably really good but screw you guys!
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lenz
10% of the worlds population dont have enough to eat, most people in developed countries struggle to even pay rent, but hey gotta keep the rich happy by serving them this ridiculous nonsense.
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10% of the worlds population dont have enough to eat, most people in developed countries struggle to even pay rent, but hey gotta keep the rich happy by serving them this ridiculous nonsense.
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Christina
Question for people in the food restaurant industry; since the movie The Menu came out, do you find the compliments more effusive and/or the tips increased?
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Question for people in the food restaurant industry; since the movie The Menu came out, do you find the compliments more effusive and/or the tips increased?
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Jabip85
Glad you guys made it to D. C! Next you guys should check out Inn at Little Washington or Minibar. Both are superb restaurants!
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Glad you guys made it to D. C! Next you guys should check out Inn at Little Washington or Minibar. Both are superb restaurants!
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Shajenna
It looks good but I am always fascinated with the point they ship everything to them because no local ingredients are used
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It looks good but I am always fascinated with the point they ship everything to them because no local ingredients are used
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