How a Master Chef Runs the Only Las Vegas Restaurant Awarded 3 Michelin Stars Mise En Place
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Date: 2020-05-20
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Comments and reviews: 10
Daniel
Michelin stars are actually more of a pain than anything. There are chefs all over who don't want them. Because it takes away some of the creativity. It puts so so! Much pressure on the restaurant. It also make them afraid to change anything in fear the Michelin critics want like the new item and they take away one of or more of your stars. Then there has been often times that the restaurant has not changed at all. Its the same identical item they severd the judge the year before. But then they get a different judge who doesn't like it so they don't give you a star or take away. So it makes so much pressure. Because even when everything is perfect you are still having you score put in a person's personal taste.
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Michelin stars are actually more of a pain than anything. There are chefs all over who don't want them. Because it takes away some of the creativity. It puts so so! Much pressure on the restaurant. It also make them afraid to change anything in fear the Michelin critics want like the new item and they take away one of or more of your stars. Then there has been often times that the restaurant has not changed at all. Its the same identical item they severd the judge the year before. But then they get a different judge who doesn't like it so they don't give you a star or take away. So it makes so much pressure. Because even when everything is perfect you are still having you score put in a person's personal taste.
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Theodore
It's great that he is successful and enjoys what he does, but in my opinion, these high end restaurants have the tiniest of portions and you pay hundreds of dollars. I'm sorry, but I'm not concerned if my potatoes are cut to the exact same size. I'm not paying hundreds of dollars for 3 bites of food that may taste great, but when I leave I have to go to Grandpa Joe's BBQ to get full.
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It's great that he is successful and enjoys what he does, but in my opinion, these high end restaurants have the tiniest of portions and you pay hundreds of dollars. I'm sorry, but I'm not concerned if my potatoes are cut to the exact same size. I'm not paying hundreds of dollars for 3 bites of food that may taste great, but when I leave I have to go to Grandpa Joe's BBQ to get full.
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James
I am not a Michelin chef. I can respect the work. I can respect the Stars. But, for real life, simpler techniques and better ingredients are the key to pleasing palates. I refuse to pay 1, 000 dollars for ten dollops of flavor. Call me a barbarian. I want people to leave my table ready for a nap full of fanciful dreams inspired by a full, round belly.
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I am not a Michelin chef. I can respect the work. I can respect the Stars. But, for real life, simpler techniques and better ingredients are the key to pleasing palates. I refuse to pay 1, 000 dollars for ten dollops of flavor. Call me a barbarian. I want people to leave my table ready for a nap full of fanciful dreams inspired by a full, round belly.
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DJC
They are like artists creating those dishes so i understand the quietness. but really? One of these days one of those chefs will go postal and murder everyone else in the kitchen. You will go psychotic after awhile. i know i would atleast. thats why i do sales
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They are like artists creating those dishes so i understand the quietness. but really? One of these days one of those chefs will go postal and murder everyone else in the kitchen. You will go psychotic after awhile. i know i would atleast. thats why i do sales
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bmh1744
This man CLEARLY isn't a perfectionist. You're tools are just as important as the food you prepare. Have those plates been measured true with a certified machinist straightedge? If that plate is out by even 0. 003in the whole dining experience is ruined
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This man CLEARLY isn't a perfectionist. You're tools are just as important as the food you prepare. Have those plates been measured true with a certified machinist straightedge? If that plate is out by even 0. 003in the whole dining experience is ruined
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Stan
you have to be a total moron to eat at a place where they measure your food by centimeters and millimeters or serve with tweezers. i go to eat because im hungry. not to pay for an overpriced food that will not fill me up. its a joke.
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you have to be a total moron to eat at a place where they measure your food by centimeters and millimeters or serve with tweezers. i go to eat because im hungry. not to pay for an overpriced food that will not fill me up. its a joke.
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XxaLexiiSsxX
This is PATHETIC SOMETIMES WE COMPLAIN ABOUT TO BEING BORN INTO LUXURY BUT THIS LUXURY IS DISGUSTING TO ME I RATHER EAT A HUGE PLATE OF BEANS AND MEAT FOR 8-9 and taste a whole country daily this then eat this CRAP
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This is PATHETIC SOMETIMES WE COMPLAIN ABOUT TO BEING BORN INTO LUXURY BUT THIS LUXURY IS DISGUSTING TO ME I RATHER EAT A HUGE PLATE OF BEANS AND MEAT FOR 8-9 and taste a whole country daily this then eat this CRAP
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Usup
all these a-holes don't wear mouth guard. he is talking while preparing that dish. amount of spit generate during speech is quite a lot. What kind of michelin star restaurant don't use mouth guard during food prep?
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all these a-holes don't wear mouth guard. he is talking while preparing that dish. amount of spit generate during speech is quite a lot. What kind of michelin star restaurant don't use mouth guard during food prep?
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kt
I'm getting 5 stars meals right from my own kitchen every day and sometimes when I'm invited to dinner with family or friends. I do really love my country's traditional dishes and caviar isn't on the list of course.
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I'm getting 5 stars meals right from my own kitchen every day and sometimes when I'm invited to dinner with family or friends. I do really love my country's traditional dishes and caviar isn't on the list of course.
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Robert
Worked for many years in Michelin -starred restaurants. I enjoyed it at the time but when you look at the cost, the extravagance, the decadence, the amount of waste, it makes no sense to me anymore
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Worked for many years in Michelin -starred restaurants. I enjoyed it at the time but when you look at the cost, the extravagance, the decadence, the amount of waste, it makes no sense to me anymore
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