Chicago's Michelin-Starred Atelier Unveils a New Executive Chef Mise En Place
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Date: 2024-11-06
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Comments and reviews: 19
xxKYTHExx
Compared to most other mise en place videos of eater, this one seems a bit, for lack of better word i can think of, bland and lacking personality. I can't put a finger on it if it is just the production/ editing of the shots or the actual place (and people featured) lacking character so to speak. Perhaps a bit both. Usually after watching most of the other vids, my interests on the restaurant and their people were piqued, sadly not so on this one. This is one of the lower ranked mise en place vids for me personally. Not hating on the restaurant or the people involved, just statijg my personal opinion based solely on what i have watched on the video
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Compared to most other mise en place videos of eater, this one seems a bit, for lack of better word i can think of, bland and lacking personality. I can't put a finger on it if it is just the production/ editing of the shots or the actual place (and people featured) lacking character so to speak. Perhaps a bit both. Usually after watching most of the other vids, my interests on the restaurant and their people were piqued, sadly not so on this one. This is one of the lower ranked mise en place vids for me personally. Not hating on the restaurant or the people involved, just statijg my personal opinion based solely on what i have watched on the video
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rxmclaren7
Chef. seriously. it's 2024. you can place an order for anything your imagination can dream up. talk to your distributors and delivery people. order the green papaya, go to the Asian market and get the dried shrimp. you are in CHICAGO, not Pierre South Dakota. you can get anything from anywhere in the world.
On the plus side, the plating is beautiful and the food looks delicious.
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Chef. seriously. it's 2024. you can place an order for anything your imagination can dream up. talk to your distributors and delivery people. order the green papaya, go to the Asian market and get the dried shrimp. you are in CHICAGO, not Pierre South Dakota. you can get anything from anywhere in the world.
On the plus side, the plating is beautiful and the food looks delicious.
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megadisc1982
Oops singapore
Unity PRIMARY yew tee
09/11 Sat 6-8pm - FULL
09/11 Sat 7-9pm - 2 solts
Unity SECOND yew tee
10/11 Sun 11-1pm
Unity PRIMARY yew tee
10/11 Sun 6-8pm
Level: MB or HB
May u join us
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Oops singapore
Unity PRIMARY yew tee
09/11 Sat 6-8pm - FULL
09/11 Sat 7-9pm - 2 solts
Unity SECOND yew tee
10/11 Sun 11-1pm
Unity PRIMARY yew tee
10/11 Sun 6-8pm
Level: MB or HB
May u join us
reply
henryt9281
Christian Hunter has achieved one of the most prestigious honors in the industry, and has a chance to advance his own underrepresented community, and decides to hire a white head chef for his restaurant. Really shaking my head on this one.
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Christian Hunter has achieved one of the most prestigious honors in the industry, and has a chance to advance his own underrepresented community, and decides to hire a white head chef for his restaurant. Really shaking my head on this one.
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Chef_Meemaw
Its very minimalistic, the plates of some plates are way too big in contrast to the dish, it looks wonderful but 1 inhale of breath and its gone.
Is it truly a dish or more of a light snack Looks fantastic btw.
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Its very minimalistic, the plates of some plates are way too big in contrast to the dish, it looks wonderful but 1 inhale of breath and its gone.
Is it truly a dish or more of a light snack Looks fantastic btw.
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Boxer1250RT
If swing your P. s, it will hit a Michelin Star Restaurant nowadays. Soon, McDonalds will have one too! So, who cares if the Restaurant has the Star or not If the Food is good and you can afford it, go eat it!
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If swing your P. s, it will hit a Michelin Star Restaurant nowadays. Soon, McDonalds will have one too! So, who cares if the Restaurant has the Star or not If the Food is good and you can afford it, go eat it!
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gerardmagill5632
Why’s the owner being a prep chef for this guy Seems so weird to me that a guy would win a star then hands the reigns over to someone else then be a worker bee for them. Only in America
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Why’s the owner being a prep chef for this guy Seems so weird to me that a guy would win a star then hands the reigns over to someone else then be a worker bee for them. Only in America
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eater
I’ve watched every eater mise video. This is the only one where I find the chefs are lacking in skill. They don’t deserve this with all due respect this made me angry watching
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I’ve watched every eater mise video. This is the only one where I find the chefs are lacking in skill. They don’t deserve this with all due respect this made me angry watching
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mentat1341
I would be furious with those 3 tiny pieces as a high priced appetizer. Are you sure they have a MICHELIN star and not just a gold star sticker they gave themselves
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I would be furious with those 3 tiny pieces as a high priced appetizer. Are you sure they have a MICHELIN star and not just a gold star sticker they gave themselves
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icookfood5680
It's funny how fine dining restaurants dont have to follow the healthcode. Dreads with no hair net, no gloves. They finger bang everything and no one complains
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It's funny how fine dining restaurants dont have to follow the healthcode. Dreads with no hair net, no gloves. They finger bang everything and no one complains
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sits6151
Dude really goes walleye doesn't taste like the sea, honestly tastes like a Minnesota lake, yes dude walleye is a freshwater fish that you got from a Minnesota lake.
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Dude really goes walleye doesn't taste like the sea, honestly tastes like a Minnesota lake, yes dude walleye is a freshwater fish that you got from a Minnesota lake.
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michaeldewar8293
Daaaaamn, you don't admit you use activa in a fine dining kitchen, you use it secretly in the back and bribe your provider to never admit he sold it to you
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Daaaaamn, you don't admit you use activa in a fine dining kitchen, you use it secretly in the back and bribe your provider to never admit he sold it to you
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icecoldcomedian
If you insist on not wearing gloves while cooking (which is fine) you have to make sure your finger nails are cut. That’s all I’m gonna say.
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If you insist on not wearing gloves while cooking (which is fine) you have to make sure your finger nails are cut. That’s all I’m gonna say.
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johnhutchinson7724
Fine dining with multiple heath code violations and 0 knife skills from your chef my nursing home kitchen staff would bury this kitchen
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Fine dining with multiple heath code violations and 0 knife skills from your chef my nursing home kitchen staff would bury this kitchen
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egreens138
The sweaty face open air dreads too spicy por moi- Chef Braden lid too bland and unappetizing look for chef, my opinion observation cest le vie
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The sweaty face open air dreads too spicy por moi- Chef Braden lid too bland and unappetizing look for chef, my opinion observation cest le vie
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peterjennings6072
You guys have to do some more British restaurants- places like Ynishir, Moor Hall and Osip would be perfect for the Mise En Place series
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You guys have to do some more British restaurants- places like Ynishir, Moor Hall and Osip would be perfect for the Mise En Place series
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JW-sp6jb
I normally love these mise en place videos, but this one feels like it's missing something. It doesn't feel like this place has a Michelin star.
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I normally love these mise en place videos, but this one feels like it's missing something. It doesn't feel like this place has a Michelin star.
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CarlosTorres-mp9df
Is the other guy on his way out Is this just a nice way to transition to a new chef without saying the other guy is quitting/fired
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Is the other guy on his way out Is this just a nice way to transition to a new chef without saying the other guy is quitting/fired
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d-zone
head chef no knife skills whatsoever, litereallly hacked the skin off of the fish, uneven and left so much much fish behind.
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head chef no knife skills whatsoever, litereallly hacked the skin off of the fish, uneven and left so much much fish behind.
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