How an LA Chef Runs a Two-Michelin-Starred Restaurant Serving Only Wild Fish Mise En Place
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Date: 2022-04-27
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Comments and reviews: 9
Alex
Man those plates of food look exceptional. The precision and care that goes into each dish. scallops stuffed with black truffle, wow. Dude's been working for Chef for 17 years - says it all. Just when you think you've seen the best episode of Mise En Place the next one is uploaded, please don't stop.
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Man those plates of food look exceptional. The precision and care that goes into each dish. scallops stuffed with black truffle, wow. Dude's been working for Chef for 17 years - says it all. Just when you think you've seen the best episode of Mise En Place the next one is uploaded, please don't stop.
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Eivind
Watching this series has only reinforced my impression of just how much dedication is needed to run a restaurant. Truly, truly impressive. It may not be for me, but having more of a behind-the-scenes look at how things are done makes me appreciate these people even more!
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Watching this series has only reinforced my impression of just how much dedication is needed to run a restaurant. Truly, truly impressive. It may not be for me, but having more of a behind-the-scenes look at how things are done makes me appreciate these people even more!
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Roseline
I think this pandemic has taught people the importance of multiple streams of income, unfortunately having a job doesn't mean security rather having different investments is the real deal
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I think this pandemic has taught people the importance of multiple streams of income, unfortunately having a job doesn't mean security rather having different investments is the real deal
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djjaewon
When its white or black people taking things from others, its not cultural appropriation. When another culture takes things from a white or black culture, its cultural appropriation.
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When its white or black people taking things from others, its not cultural appropriation. When another culture takes things from a white or black culture, its cultural appropriation.
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Ken
I knew Providence from the episode of worth it where they tried a multi tasting course menu that is actually one of the best at the time of filming.
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I knew Providence from the episode of worth it where they tried a multi tasting course menu that is actually one of the best at the time of filming.
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Chefhomeboyardee
Respect. Love to make a scallop sashimi or a ceviche with those. Your passion for techniques and quality of ingredients is admirable.
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Respect. Love to make a scallop sashimi or a ceviche with those. Your passion for techniques and quality of ingredients is admirable.
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VTA
I honestly recognise him as that chef that Gordon Ramsay would occasionally bring in on Hell's Kitchen to critique the contestant dishes
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I honestly recognise him as that chef that Gordon Ramsay would occasionally bring in on Hell's Kitchen to critique the contestant dishes
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GoatseObama
They source such amazing ingredients. Must be such a amazing experience eating at such a high quality restaurant like this.
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They source such amazing ingredients. Must be such a amazing experience eating at such a high quality restaurant like this.
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Tontapuk
It's truly amazing how Dale Doback went from catering the catalina wine mixers to now running a two-michelin-starred resturant
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It's truly amazing how Dale Doback went from catering the catalina wine mixers to now running a two-michelin-starred resturant
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