How One of LA's Best Chefs Runs a Two-Michelin-Star Wild Fish Restaurant - Mise En Place
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- Опубликовано: 11 май 2024
- At Los Angeles’s two-Michelin-starred seafood restaurant Providence, chef Michael Cimarusti uses only wild-caught fish to make dishes like oyster with golden kaluga caviar, scallops with black truffle, uni egg, Alaskan king salmon with truffle sauce and more.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Associate Producer: Julia Hess
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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Хобби
Thanks for watching! Head over to Instagram to follow along with the team! Michael: instagram.com/cimarustila, and the restaurant instagram.com/providencela.
Thank you for this, the quality of your short features is exceptional 👍
It'd look a lot more inviting and appealing if they wore hairnets... You can be damn sure beard hairs have made it to the food.
It’s really nice listening to you and learning . You speak very clearly and concisely. I love the fact that your a true master of your craft and understand fish and your business inside out . I can clearly see your love and respect for fish and your craft , and obviously the k Michelin I sow tots do as well . I’ll add your establishment by my bucket list and hopefully I will try your scrumptious delights one day .
heyyo is this guy hiring? :p
15 an hour?
I have always found it hysterical how truffle purchases, even at this level of culinary excellence, still end up looking like a high-schooler buying pot from their local dealer.
I live in Umbria, Central Italy, every once in a while are times in year where you can purchase black sommer truffle ( not so fancy as his one of course) for 50 to 90 € for a whole kilogram, no kidding, only because they found it all together at the same time and have just couple of day to sell it, you can also freeze it but after a month loose almost every aroma
It's no different - just the bougie chic mindset that justifies you pay for it - which comes from within you.
I used to be a director of food and beverage at a resort. The truffle guy always came in with a hoodie and sunglasses on. I still think it was a drug smuggling front with the chef and him.
Joonytoons lol so true
@@tioswift3676 I mean, yeah, chef, buying drugs. That scales.
Inspiring story of Seth Rogan making it as a Michelin starred chef, 10/10.
Ahhhh there it is, the comment that perfectly articulates my thoughts. Thank you haha
I’m getting a John C Riley vibe.
Damn, you beat me to it
Not only the looks but the timbre of his voice matches too!
Thought I was the only one lmao
This guys is awesome. No stupid buzzwords, just an immaculate kitchen full of ingredients that he knows the life story of and artist chefs. We don't have places like this in Michigan, you guys are lucky.
Yeah he definitely seems down to Earth
Can anyone in Michigan afford this crap?
Yeah ofc not. These types of money pits are reserved for the idiots of society like those in Los Angeles. This food is retardedly overpriced. Go to the store and buy some scallops for $11, saute in butter and there you go. Michelin food for $11. Instead of $89 for 2 scallops at this dump
*Gordan would like to know your location*
Finally some good fkin food.
@Repent and believe in Jesus Christ no thanks
His passion for his profession is astonishing. 17 years of running that restaurant and he still has the drive. Amazing
When people roll with you for years says a lot about the quality of the leader. Awesome work Chef
Rhode Island on the map
100%
He is probably good in delegating responsebilities
Absolutely in a chaotic industry like that having people there for 5 and even 17 years says a lot.
That dude's he's been there for 17 years damn. That's primary work labour right there... Damn
The chef doesn't look or sound like a psychopath like I'am used to seeing in these high-end places. He sounds kind-hearted and like he is easy to work with.
look closer
@@yak6896 lol....believe me, things in his kitchen happen exactly how he wants/expects things to happen.
Gordon Ramsey stuff is just TV. He admitted that he isnt THAT bad. In reality he would have been sued mad times if not
I get the exact opposite vibes from him
@@Treatsandthreadscom lol no its not, if you had ever worked in a high end resturant you would never say that.
I appreciate how Chef includes his team with demonstration/explanations.. Crazy how chefs can make cooking look so easy, respect the hustle!.
I have been in this industry for 15 years. Worked in New York city and Philadelphia. I love being humbled by teams and Chefs like this. He is talking about the food and the processes and ingredients with so much passion and knowledge. We could study culinary arts our whole lives and not scratch the surface.
John C. Riley, truly a man of talent. I had no idea he took breaks from his acting career to be a two star chef.😂
I was just about to say the same thing
Beat me to it.
Sounds just like him too 😭
John C. Riley would totally open a box with a $500 Japanese knife. LOL
Damn you. 🤣
This man during the pandemic made some of the most incredible take home meals I've ever had; he's literally brilliant, creative, and has such a mastery over these flavors. Love this dude.
Did they just put one scallop on a big plate with some sauce? Appetizers are getting smaller and smaller. I've come to understand what acquired tastes mean but I don't think I'm ready for this kind of diet at $200-300 a meal.
@@tc3724 I hate people like you lol. If you want value go to Applebees or McDonald’s
@@enriquerodriguez126 You realize most of these dishes are included in a 9-15 course tasting menu. You do not feel hungry after these meals. If anything, you feel like you need to go on a diet.
@@enriquerodriguez126 trust me, you won't be able to eat more than that for how strong the taste is
This would cost $1000 minimum in Manhattan. Nothing is more expensive on average than NYC/Long Island. I can buy a home in Beverly Hills for 1.8 million with 22K taxes. Same house in Long Island is 2.7 and 30K in taxes with shitty weather 7 months out of the year. And if you have a pool in NY 3 months tops of usage. Verdict California puts NY to shame 10 fold
As a chef of 23 years, this guy's work literally brought a tear of joy to my eye. Truly amazing dedication. The word incredible is insufficient. Bravo.
It looks expensive to me....can you please waste couple of minute of your time to tell how much is those menu's,...
@@reminiscence8641 5 starters and a main course and desert is $295 per person, without drinks according to their website.
It's not even that good noob
As a chef of 20 years, he’s doing too much and I’m sure his menu prices reflect that.
@@reminiscence8641 Truth to that except for one major part. Look where the restaurant is located. If the same restaurant was in No-name, Arkansas, the prices would be somewhat cheaper. As one of my instructors at CIA (Culinary Institute, not the spy agency, lol) told us. The top three most important ingredients to a successful restaurant are "Location, Location, Location".
As a Chef this is hands down the best show on youtube, keep them coming!
This means a lot, thanks!
@@eater What is a sunchoke?
@@lucindajenkins8693 you're literally on the internet just look it up.
@@hardcorehunter9438 gee thanks....🤔🤔🙄🙄....NOT!! 🤡
I don't know if you've had the chance to see the "Italiasquisita" here in YT, but if you like this you'll probably like that also.
I do like that he actually does something with truffles other then shave them ontop of a dish. Same goes for a spoonfull of caviar. Sure its decadent, but it feels boring to me. He actually uses the ingredients.
A pleasure to watch
I feel like that's what gets him the second star. If it was plain like you said it would probably be more like 1 star
@@geesegoose6174 who knows what michelin is thinking 😅😂
@@geesegoose6174 The 2 star is basically how the food is presented. Do you see how they put efforts into smallest details when serving food? 1* is basic taste, cleanliness, pricing, and orderly service. 2* is exceptional presentation. 3* is exceptional cooking technique, something not even many professional veteran chefs could master. Michelin inspectors were/are all professional chefs, so this 3* is something about "inner circle joke". No, there's no "Joe Bastianich" working as Inspector, although food critic's guides are sometimes considered.
I've been working at many non Michelin fine dinings, and the most often thing that stopped them from getting any * is delayed serving that happened way too many times (yes, 1-3 times/day is too many). Restaurant has an unexceptional chaotic setting, so this thing is basically "daily life". That's why Michelin Star is that valuable. Even 1* means you're perfect, literally. 2* means you're Picasso, but 3* means you're the Newton of culinary.
The reason some chefs refused Michelin Star is because they don't wanna get "pressured" into such labeling/trophy that "forced" them to be perfect all the time. They just wanna be lowkey and relaxed, without burdening their employees. These people are the anti thesis of Gordon's forehead wrinkles.
With that being said, if I ever happened to own a restaurant, I value Yelp's (or similar website) reviews more than Michelin one. As long as the customers aren't disgusted by anything and happy with the taste, it's enough.
@@thebluescaptain It’s like Marco Pierre White would always say. The 2nd Star is the peak of achievement when it comes to cooking alone. There’s sublime ingredients and presentation of course, but for me it’s always been that fine balancing act between creativity and flavor that matters the most. The 3rd Star I can’t always pin down. The cooking has to be sublime, of course, but there’s always something more at a 3 Star, something I can’t always explain. “Ambiance” is too plain and too general, but it’s something about the atmosphere. It’s exclusive, yes, but it’s less about mere luxury. It’s that exclusivity that makes it a true experience, something that only comes around once in a lifetime, if you understand where I’m going with this. There are critics (really amateur bloggers) around who say that flavor is the most important, or ingredients, and then there are some who just care about pretty presentation and expensive items like truffles and wagyu. But what none of these people seem to understand is that it’s really not just one thing over the others, it’s that perfect combination of all aspects about fine dining, a combination that is almost always entirely different from chef to chef. Anyway, great comment, you’re obviously very knowledgeable!!!
In Australia the bay i live near we call those fish snapper and when we get out fishing we can fill our eskys with them and they are 80cm plus in size !
The amount of commitment and focus this chef shows to his craft is Astounding!
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.
Absolutely best episode I’ve seen so far
@@co8539 Yes, very inspiring
Scallops with black truffle are a really good pairing indeed. Gotta respect this man.
Next level shit right there.
@@Maplecook - True, but this is certainly not original. I was making the same dish in a restaurant in California 40 years ago.
I really like that this chef didn’t just care about the title he just truly loves the art of cooking. Best chef I’ve seen to date!!!
That’s why he has 2 Michelin star
He gives "Serious Chef John C Reiley" vibe, from the look to the voice
I first met Michael when I was a regular at the Water Grill in DTLA. He would come by and sit at our booth and chat like an old friend. Super talented and still as humble as when I first met him. Deserves all the accolades he gets. BTW, a twelve course dinner for two with wine selections at Providence will set you back around $1,200 but, it will be the best meal you have ever had.
I appreciate how Chef includes his team with demonstration/explanations.
Exactly!! For others, I Hate it when their inflated ego blinds them.
It’s so nice to see this restaurant survive the pandemic and go on to be pillar of fine dining. 17 years and counting. That’s a lifetime for a restaurant.
@Takeshi Matimoto crybaby
Not sure it did survive
I love this series, it's absolutely fascinating to see the Mise at the highest end places
the last part of ur sentence contains the words "mise en place". Was that on purpose? really cool.
DerDumb, it's 'your'.
I would go out of my way to go to this amazing restaurant. Food looks spectacular and the chefs actually seem humane
hes being video recorded of course its gonna seem that way
Until u see the price
@@bengeelen3639 Yeah I bet its $150- $250 to eat a meal there.
@@NoNORADon911 no way its that cheap. I expect like 350-500 per person no drinks
@@VividFlash The dinner menu is a sampling of different stuff for $300. Want wine? Add $125 for a wine pairing and $265 for premium. And they are only open 16 hrs a week.
I'm used to seeing this guy as a guest judge on Hell's Kitchen. He always seemed like a nice guy; one of the more respectful judges who gives good advice and feedback. I'm glad to see he's the same sort of person here as well.
Beyond impressive! I want to try so many of these...the logistics involved for timing, quality, and taste are untouchable...totally worth whatever the price is for the experience.
wow. as a line cook, it’s so inspiring to get an insight into just how far you can reach with the proper passion, and dedication to the craft of preparing food. I love the attitudes of these chefs…they would be incredible to work with. food looks amazing as well. the “truff stuffed” scallop had me salivating.
At her or the dish
this is the first time i really focus my attention in watching such food preparations. its really fascinating. So this is how michelin starred restaurant do their work. a work of art
I like to think about kitchens like of a clockwork. The more you move up in price segments the more fine details and complications get added up until you hit the very peak - a piece of art. Like you just have to appreciate every single bit of food you get served in restaurants like these, making eating a living and breathing experience. Very beautiful to see how much Passion goes into every single dish.
The production team on this film really were able to depict just how intense and engaging this environment truly is! 👏👏
The chorus of the kitchen after the chef speaks.. That kitchen is a balanced and efficient machine!
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!
Oh so THAT's the random guest chef who I see every Hells Kitchen season judging food
I really love it when people understand their product. There’s so much that goes into it. My family and I commercial fish for salmon during the summers in southeast Alaska. It’s such a beautiful industry. Don’t get me wrong. There are bad fishing practices all over the world, but I wish it was more widely known how sustainable salmon fishing is in Alaska. The expense and the regulations are astounding.
It's truly amazing how Dale Doback went from catering the catalina wine mixers to now running a two-michelin-starred resturant
💀😭
POW!
Was wondering how far down before the John C Riley comments started
You wrong for this 😂
Rock the fuck outta those drums Dale!!!
I looove how he explains everything in detail, like why he does something. I love the Mise En Place series. I wonder if chefs ever watch these videos lol
As a chef I can indeed confirm we watch these all the time! Watching these always inspires me to be better chef and continue the journey through the world of Michelin!
@@elliotheywood494 same!! I’m a pastry chef and garde manger chef at a Big 12 University football stadium. So I obviously love all the detail work!! I love the Mise series and get inspired to keep raising my bar every time
We watch these kind of videos all the time. Not just to see what others are doing but to see how we can improve and grow
We do lol
That has to be one the absolute best run and cleanest restaurants I have seen. Immaculate and the presentation exceeds all expectations!
Wish this was a longer video! This was so amazing! Thanks for sharing!
I like how the chef is no nonsense guy, he just loves cooking which is great and what I have seen in the video he is a great leader to have in any job.
Loved the video
I love how like down to earth this chef is, you get to see a lot of Michelin chefs that fell of their french horses and give you the feel like they know it all and they are on an entirely different level, and this guy just keeps it real somehow. Also love the fact that he runs with wild caught fish only, that should keep the job much more interesting as you always have to be ready to adjust!
@@maniswolftoman Where is the pretentiousness?
@@maniswolftoman "pretentious - attempting to impress by affecting greater importance, talent, culture, etc., than is actually possessed." I really don't feel like that applies to selecting a well known and loved dish for your menu and making an outstanding rendition of it.
@@maniswolftoman Pretentious: attempting to impress by affecting greater importance, talent, culture, etc., than is actually possessed
At what point does any of what he says about that particular dish give off the impression that he is giving the dish greater importance than what it actually has? Emulation is not being pretentious. Besides, there are plenty of other oyster similar dishes much closer in technique to what he does than the Arpege egg.
Ironically when you misuse the word pretentious, you become the pretentious one.
@@maniswolftoman Hey, youre right. I misremembered the dish in reference. Congratulations. The point still stands. Nothing he said makes it seem more or less than what it is. Nothing in your "detailed" description addresses how the chef is affecting greater importance to his dish than actually exists. Emulating something doesnt make you pretentious.
You saying what a "great chef" /always/ is is a good example of being pretentious. Yes you can consult a dictionary and please take the time to do so because you are using the word incorrectly. Additionally you are projecting your own pseudo-intellectualism onto me. The situation is certainly ironic.
@@maniswolftoman pi
From this i think it's best to appreciate everything and everyone in this bussiness...
Everyone looks focused, paced, and happy. This man can joke and bring a great humble personality, while running an amazing kitchen. What a leader.
I have never seen such beauty and color in fine dining dishes. The presentation and story of this chef is fantastic
It takes so much effort from everyone to get a restaurant to this level. All i can do is give you guy a standing ovation and 👏
Absolute masters of their craft, truly inspiring to watch
I became surprisingly emotional when the music kicked in as I saw the mastery unfold before me. Amazing.
This dude is a f-ing legend in LA. Never follows trends, does it his own way with humbleness and never tries to be a celebrity.
Well tai, uni, and Wagyu are pretty trendy ingredients as are caviar, scallops, oysters and king crab which are used everywhere. But he does make original dishes such as the oyster with caviar and the crab with peas dishes.
@@goblingimp195 oh plz the food looks horrible ... Throw scallops and caviar on everything same bs
Crazy how chefs can make cooking look so easy, respect the hustle!
It reminds me of the Worth It video on seafood where they go to the Carolinas.
The fact their menu has to be flexible and the same stuff isn't always available is really a good indicator that they really do source by what fishermen can bring and seasonality.
The fish this dude freaks out about are just lunch where I live and grew up. People in LA will tell you how special their farts are
I love how there is (as far as we can see) mutual respect to one another. The head chef knows he needs his personnel, they are needed and welcome. This is the kind of kitchen I want to work in. Amazinf
I love how they break down every single ingredient to taste specifically where everything is as far as flavor and seasoning to ween out any imperfections.
The food looks extraordinary.The care,prep, and detail to great products to excellent service.👏👏
Cimarusti's former restaurant Water Grill in DTLA was one of the places where I was first exposed to high-quality seafood, beautifully prepared and presented. That informs my viewing of this video.
i want to work for this dude. he seems like a really chill boss to work for. working in restuarants as a chef ive worked for some terrible owners. this guy seems like a down to earth guy and i feel like i could learn a lot from him.
Just remember everyone have sides, we just watched his tv show side
@@Yarizm that's true... However when you have employees that have been with you for 10 plus years you are obviously doing something right for them. The longevity even for executive chefs usually isn't that long. To me it looks and sounds like hi staff trusts him. That says a lot.
Almost any boss can be 'chill' when the employees are highly trained, skilled, motivated and dedicated.
@@jonanderson5137 I've also had bosses that find things to complain about. You work your ass off, make sure your shits done but they still aren't happy. Or they're not fun people to be around. Not always a completely terrible thing if you don't have to interact with them alot. But in a kitchen you're trapped in a room with these people for 40 hours a week. You want them to be people you'd enjoy to be around. You're not wrong tho if you're a bad worker you've kinda got it coming haha
@@jonanderson5137 I'd also argue highly trained and skilled isn't as important as motivated and dedicated. I'll take the dude who barely knows anything but is excited to learn and shows up, over the guy who's been in the industry for 30 years but doesn't show up to his shift because he doesn't care anymore.
As a seafood loving Aussie, living in North Queensland. If this magnificent bastard setup a restaurant anywhere on the East coast of Australia, he'd already have his 3rd star. Cairns or Port Douglas would be the pick of the lot as Melbourne and Sydney are dead since the Rona and everyone wants a slice of the laid back Queensland life. Incredible versatility and respect for the ingredients.
I grew up in Palm Cove in Cairns and I wouldn’t mind that at all! Many years ago I worked at two of the best restaurants along the Palm Cove strip in Cairns, even though I’m an accountant now, but they were some of the best times in my late teens. This style of cuisine would fare well along the Palm Cove strip.
The grind of working in a kitchen, especially at this level, is really on another level. It truly takes another of level of mental strength.
In any line of business you can tell the successful ones put out this tremendous effort. Restaurant is no joke. At this level everyone needs to be committed and in one way shape or form passionate about the business.
They source such amazing ingredients. Must be such a amazing experience eating at such a high quality restaurant like this.
Don’t stop making the mise en place!! Could watch this all day
That was one classy, wild ride through a dream of what I call, 'The Top of the Food Chain '...seafood d'elegance!! Thank you!! BRAVO 👏
The amount of time and work is amazing awesome job to everyone
I love being a chef it the passion for the food looking at people enjoy every bite not everyone can handle it and it's the one of the jobs you always keep learning
My wife and I used to go to the Water Grill in downtown LA when Cimarusti was the head chef. I always got the Icelandic Char with blinis. Those were memorable meals.
"may sound goofy" is something i never thought i would hear a chef say hahah, its so funny to me but i love these videos
Amazing prep and food and approach. Would love to book a table here
My guy!
@@jordmcgorry8070 wait what, you guys know each other?
@@HaradaCh He's a friend from work!
what a treat to visit these chefs in their restaurant. love to eat there, the fish looks incredible
Man, Tristen is a solid dude. I use to cut his hair and he was always super nice. Glad to see he is finally getting his flowers! Dude deserves every good thing coming his way!
so much care goes into their food. i’ll definitely be dining in next time i go to los angeles but i’ll definitely be eating beforehand lol
My first experience with a chef's tasting menu about 12 years ago. The food was incredible! I don't think the uni dish I was served was the uni egg, but as an uni hater, I found the dish edible. Uni remains the only food that I have ever had to spit because it just tasted bad. I didn't have to spit out Providence's uni.
I have such faith in chefs of this caliber that I'd try the uni here again.
You can tell that his kitchen/establishment is very well organized. It’s not chaotic or hectic and he is very verbal with staff.
Having eaten here multiple times and worked with their amazing Somm, I can honestly say that Providence is Top 3 if not #1 in all of LA. Every item is unreal, and the wines are so forward thinking that they set the trends going forward for the rest of the country.
What would you consider the other two in your top three?
@@deardaughter Burger King and Olive garden
Posh or reasonable prices?
@@35i_Hearse_Driver you can tell it’s posh
Mise en place is such an interesting series! Almost 18 minutes went by in a blink.
a word that defines your channel: amazing. when the notifications of your work arrive, I'm sure it will be worth watching. your content always shows much more than the images! you can see his dedication and love for what he does, always wanting to make his followers satisfied. thank you very much for the beautiful work. God bless you and your family 🙏 a big kiss from Brazil 🇧🇷👍😘
Right
He's the best Chef in Los Angeles and has been for decades. Providence deserves to be the only 3 Star in L.A. and I've told him that. Michael is brilliant.
oh, next level for me. i love scallops and mostly serve 3 of them, when i prepare the dinner. its inspire me to watch.
Loved how he also takes delicate care to his ingredients. He definitely deserves that Michelin star rating.
Ok WOW! That was utterly amazing, the oysters look divine & I loved that you are saving all that liqueur; never waste a drop of that! 😋😍Scallops & Black Truffle - ok, you've got me drooling.🤪 I love your work ethic, love your commitment to your staff and the food just speaks for itself! Thank you for showing a little of all the hard work that goes in preparing these dishes!
That has to be the most down to earth but insanely skilled chef I have ever seen.
I can totally appreciate this content. I would personally never eat at a Michelins star restaurant. It’s not my scene but this was an interesting and enjoyable look into one.
I really like this series, hoping for more
Love to see how the fish is prepared in other coutries. Great skills.
Greeting from Japan.
I bet it's an unbelievable dinner service! I would love to eat here! They seem very talented at what they do!
Wow! I don’t even much like fish, but everything looks so amazing! Especially crab and scallops! 😍
Honestly the best series eater has come out with. Would love to see more mis en place vids
10000% agree. It's amazingly done and great for viewers like us to see what's behind the scenes of these fine dining places. The work and time put in makes people understand the prices
keep the (mise en place) content coming, appreciate that youre releasing so much of it
I was born and raised on the hood canal in washington and it makes me happy to see our world famous oysters everywhere at each culinary level.
Wife & I went there and just an amazing experience... will one day go again BUT it's a bit of a drive...
Providence is hands down the best restaurant in Los Angeles. Michael C is an incredible chef.
Who knew that Seth Rogen was a two star Michelin star chef aside from being a Hollywood actor
Lol this is why I’m in the comments like…it’s not me right? 🤣🤣
That is 1000% NOT that j e w & 1000% John C Reily.
Here in Queensland Australia, fresh wild caught snapper is around $45 AUD per kg. That's around $29 USD per kg. A huge difference.
I've eaten here once back in 2017 and it was one of the best meals I've had in my life!
And if you don't mind sharing, how much did it cost? Thanks
@@grantasilom5844 not going to lie it was pricey. For the two of us with the middle tier prix fixe and a bottle of wine came out to $850ish with tip.
Just putting it out their New Zealand Snapper & Oysters are by far the best healthiest & Cleanest in the world you can eat almost every type of fish and shellfish raw the second you catch it.... Also your Restaurant is Absolutely Amazing and the Video editor & Camera guys area Next Level we all Appreciate all of you guys & girls so Thankyou 💯🖤🇳🇿🤙
" a lil bit of truffle in every bite" that scallop IS one bite
Just found this channel and I am hooked.
Had a chance to dine at Providence. Absolutely outstanding restaurant. The food, service, beverages were all fantastic.
Did you leave still feeling hungry?? Looked a little nouvelle cuisinish to my eyes.
@@LordGreystoke not at all. The pacing and portions of each course were immaculate.
Man, I wish I could get a shot at working in one of these quality restaurants. I'm not overconfident but I know this would be a job for me. I believe I have that particular OCD, the passion and the eye for this kind of thing but so do many others. My family always found me funny in restaurants as I'd inspect my food closely and absolutely scour my plates and silverware.
I've always loved the pressure cooker that is a well run kitchen with a good team and this is an entirely different level and I love it! 👌 Cooking is like a calling for me, personally. Can't wait to get into my kitchen every day.
Providence is one of the truly great restaurants in the world, not just L.A., or the United States. Always consistent, and fresh in their creativity
He looks like Seth Rogen and John C Riley had a kid together. Loved his attention to detail in everything he talked about.
As a professional eater- I must say this looks phenomenal!
What's a professional eater?
@@grantasilom5844 probably fat
Someone that’s been eating for a long time. In my case I been eating for 34 years 😂
@@byronchoiseul-praslin4018 that's funny dude 🤣👍 but I'm more pro than you by 4 years 😉
This is the most relaxed Michelin chef I've ever seen.
I love the nods when he taste tests the caviar.
*nods yes* ah yes perfect, good batch
*nods no* my lord how can something be so good none of us are worthy of such flavor