How a Team of Master Chefs Run the World's Only Michelin-Starred Korean Steakhouse Mise En Place
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Date: 2021-08-16
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Comments and reviews: 4
The
This was one of the best docos you've done yet. Perfect combination of front and back of house information, the process of preparing the food and sourcing the ingredients as well as how it will be presented to the diners. Nice job, I gotta go to this joint
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This was one of the best docos you've done yet. Perfect combination of front and back of house information, the process of preparing the food and sourcing the ingredients as well as how it will be presented to the diners. Nice job, I gotta go to this joint
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Tim
I love how the owner is very accommodating to his staff whilst maintaining the aura of an authority without exerting a lot of effort. Great vid as always, Eater!
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I love how the owner is very accommodating to his staff whilst maintaining the aura of an authority without exerting a lot of effort. Great vid as always, Eater!
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This
if they want to offer something no other restaurant can, then they should try to be the first and only restaurant to import Korean Hanwoo 1++ beef to US.
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if they want to offer something no other restaurant can, then they should try to be the first and only restaurant to import Korean Hanwoo 1++ beef to US.
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jaden
Bro when they were tasting the caviar the guy literally ate a quarter of the tin in one spoon - I guess he s the boss
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Bro when they were tasting the caviar the guy literally ate a quarter of the tin in one spoon - I guess he s the boss
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