How a Japanese Chef Cooks Michelin-Starred French Food in NYC Mise En Place
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Date: 2023-12-27
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Comments and reviews: 9
ChildishDanbino
If your intention is to be great, people liking your food in general shouldn t give you an ego at all. If anyone ever doesn t like something you made, it should be genuinely surprising to everyone involved (including you) and should stress you out to a productive extent.
He seems to be on that level mentally in this video. Very hard to think like that 24/7 and still be so respectful to everyone around you (they almost surely aren t thinking like that 24/7) Huge respect to him and the whole staff there!
Hold yourself to the highest standard possible as a fact of life. Respect the people around you no matter what happens. If they are out of line, call them out in a way that gives them the option to make things right and shows them the respect they have earned. Make their best moments feel noticed. Genuinely notice and take note of those moments. It s really that simple most of the time. I wanna go to work so bad rn
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If your intention is to be great, people liking your food in general shouldn t give you an ego at all. If anyone ever doesn t like something you made, it should be genuinely surprising to everyone involved (including you) and should stress you out to a productive extent.
He seems to be on that level mentally in this video. Very hard to think like that 24/7 and still be so respectful to everyone around you (they almost surely aren t thinking like that 24/7) Huge respect to him and the whole staff there!
Hold yourself to the highest standard possible as a fact of life. Respect the people around you no matter what happens. If they are out of line, call them out in a way that gives them the option to make things right and shows them the respect they have earned. Make their best moments feel noticed. Genuinely notice and take note of those moments. It s really that simple most of the time. I wanna go to work so bad rn
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andreisantos1196
L inferno weaves emotions into scenes like this, showcasing the chef s skill and effort adding a perfect touch to capture the moment when the culinary masterpiece comes together. No wonder it s his favorite.
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L inferno weaves emotions into scenes like this, showcasing the chef s skill and effort adding a perfect touch to capture the moment when the culinary masterpiece comes together. No wonder it s his favorite.
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alexis1156
It's interesting because French cuisine is almost the opposite of Japanese.
While Japan tends to keep their food untouched, French cuisine has a lot of complex and long preparations.
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It's interesting because French cuisine is almost the opposite of Japanese.
While Japan tends to keep their food untouched, French cuisine has a lot of complex and long preparations.
reply
KinkyLettuce
20 years later, the classic is very new
Thats so true actually. Chef Yuu should be friends with chef Ron Mckinlay from Canoe in Toronto
guy is obsessed with classic old school
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20 years later, the classic is very new
Thats so true actually. Chef Yuu should be friends with chef Ron Mckinlay from Canoe in Toronto
guy is obsessed with classic old school
reply
chunnisama6835
Ew Foie Gras. Its just Bloody tasting butter. I wrapped it in a table cloth and put in my pocket to throw away for later. Didn't want to hurt the chef's feelings.
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Ew Foie Gras. Its just Bloody tasting butter. I wrapped it in a table cloth and put in my pocket to throw away for later. Didn't want to hurt the chef's feelings.
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loseergosum5341
Japanese version of Bts kitchen right there. Rly strange to see how anime dudes make rly great french/european food Good luck n the best wishes to them.
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Japanese version of Bts kitchen right there. Rly strange to see how anime dudes make rly great french/european food Good luck n the best wishes to them.
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The29June
I love the passion they put in their food and how they identify themselves through their usage of food. Hopefully they get that 3 mic stars someday!
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I love the passion they put in their food and how they identify themselves through their usage of food. Hopefully they get that 3 mic stars someday!
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wm6549
I wasn't sure about this place when they started pounding the duck breast with a heavy pot instead of a tenderizer, but all their dishes look amazing.
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I wasn't sure about this place when they started pounding the duck breast with a heavy pot instead of a tenderizer, but all their dishes look amazing.
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synthetiCore
The tedious work is our strength. If that isn't the motto of the Japanese people (especially their craftsmen/artisans) I don't know what is.
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The tedious work is our strength. If that isn't the motto of the Japanese people (especially their craftsmen/artisans) I don't know what is.
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