I love how he endorses the skills of his chefs, and he is not afraid to say that at some techniques they are better than him. That's healthy leadership.
When at begin he said that "I like to get my hands dirty sometimes to keep in touch with the guys, since they're the backbone of the kitchen" I was about to bust a nut.
I love how there are people from all horizon in their kitchen, french cuisine and NY are a great match for they both value cosmopolitanism. France values human beings as universal beings, which is too often misinterpreted, this concept cannot be accounted for without each idiosyncratic gifts. France won a long time ago already and the more time will go the more we'll win, that's also the reason why French people admire American deep foudations :D
I've worked for him once for a big event. And all everyone can say is that he's a very nice person. He talks to all the chefs and the junior kitchen staff with respect and professionalism. I screwed up an expensive plate of food once and instead of scolding, he guided me and taught me how to improve. He led the team by working hands-on, which i respect a lot because you'll expect a chef of his current status to mostly work by just supervising. During 1 of the lunch break, our lunch got messed up and all the staff has no food. Chef JG then told us to just grab whatever we are plating for the guests and take those as lunch. Respect +100.
I find myself coming back to this video every once in a while, is it just me? I feel like the camera work, the editing, composure & pacing, and also the chefs of course makes this video so easy to watch & enjoy
Most of these Mise En Place videos from Eater I watch on repeat. They are very cozy and incredibly interesting. My favorites are this one, the Nordic 2 star one, and the 3 star MGM one.
A lot of these actually. The one with the restaurant in the mall run by that young Asian chef is probably my favourite cause they're so chill. May I suggest Alvin Zhou Films to you by the way, maybe you've even seen them already but if not, go watch. Only has 2 mini documentaries right now but he has an awesome style of doing it and I can't wait for his next video on that channel
When I was 19, I worked as a hostess at The Mark by Jean Georges one summer. I ended up training in the kitchen for a few days (which the manager + team were very supportive of for a young kid wanting to get into the craft) and it was exactly as featured here. Pristine cleanliness and attention to detail. The absolute best of the best on the staff. I was fortunate to spend a little time in each station and even though I'm not in the biz now, I still remember that experience fondly and how a truly GREAT restaurant operates 10 years later. Also, I remember Jean Georges coming into the restaurant as well - and he was super nice to everyone!
The thing in this kitchen is each and every staff is highly qualified and experienced. Each and every staff is highly paid and respected. It's not a loud kitchen with 1 chef and 20 struggling employees.
I've come to find that it all comes down to the environment the chef/management chooses to set. I've worked in the industry for going on 5 years now, and I haven't worked in a chaotic environment either due to the staff WANTING to have an amazing, productive, and professional environment.
@@JasminW007 Thanks for clearing this up, I didn't know that was the normal...I love to watch cooking shows and the chefs are usually screaming at the staff, so I thought that's how they show their passion
When Jean George says “master the egg toast” and the guy says “trying to chef” that’s a true chef right there knowing you can’t ever be perfect and that’s the beauty of it
I ate at this restaurant last year in New York. Ate most of the things on this video. The service was incredible and the food was spectacular. I don't consider myself a person who can afford this type of cuisine, but I live below my means most of the year, so I can spoil myself with great experiences like this.
For someone who watched things with Gordon Ramsey a lot, seeing such a calm and collected kitchen with chef who respect each other and love what they do is kinda sick.
gordon ramsay is very calm and supportive towards those who deserve it. if you have ever seen him work with children or at his own restaurants, he is very chill. he just has no tolerance for those who don’t show him respect
@@arjunwijayaratnam1986 while that is one video, i have seen countless other videos saying otherwise. i am going to respectfully disagree, as i don’t think he would have made it as far as he has by having a bad attitude.
@@arjunwijayaratnam1986 Its that level of scrutiny he puts his staff under that has caused him to be, on paper at least, arguably the most successful chef in world history. Depending on how you look at success but his Michelin stars speak volumes.
Both of these guys are so polite, respectful, and supportive of the staff. They get their hands dirty and aren’t afraid to take input from others. Wonderful to watch.
I like how the main chef is going on and on about the executive sous chef and how great he is with the eggs and then the owner comes over and says that “you’ve mastered that huh” and he was so humbled with I’m trying to chef. Literally gold.
There's something very commendable about the way Jean lets everyone have their own space and seems to be a gentle overseer-patiently waiting to see what others's brilliance brings to the table. He is a true star.
This guy seems to have mastered managing people. He finds the best people, material, equipment, facilitates the people with the opportunity to succeed- then gets out of the way. None of his people seem tentative when interacting with him, they seem to genuinely enjoy working there. I never understood the “terrorizing” style of leadership, especially in restaurants. But, to each his own I guess. I want that TOAST!
Beebo the mighty little bear The future is bleak with you in it my friend! Let me guess?! You watch and believe fake ass, propaganda news in CNN!!!! I’ve been in that industry for well over 20 years. I’m 98% sure this guy does NOT do that much work in his restaurants anymore! I’d also bet money when he’s around, things don’t go as smoothly. I’ve seen the bigwigs come into restaurants and fuq the flow up!! Ultimately, all decisions are final with him but the most important fact you are leaving out is that it was FILMED!!!! Cameras rolling people aren’t going to act as a jackass! If I can give you some advice....never believe and hear everything you see!! Hence, CNN!
TheHset I sound like I’m not fooled easily or gullible to believe everything I see, read or hear my friend. It’s called mature and wise in old age. The fact that mainstream news is mostly propaganda today is very troublesome to this great Republic! CNN has been proven to be the worst. The guy I commented on is very easily fooled and more than likely very gullible. It took me awhile to wake up but now I see
@@TheDude-yw4kn You sound like you're easily fooled by anything contradictory to the system. You might wanna reread what the OP said, they said "this guy SEEMS to have mastered managing people." He never said he knew him personally, or mentioned CNN. You even admit you don't know this guy, so who's asking? lmao
The Dude It’s just an observation, bub. Doesn’t really require any psychoanalysis or political ideology about the state of news media. Get to your safe space and just... breathe.
they're called Kitchen Workers, in some places Stewards (wash, clean, prepare utensils/pans etc, trash..) I work at J.G. Steakhouse in Las Vegas at Aria.
I used to work in kitchens. I can't imagine why anyone would want to work in a high paced high pressure kitchen washing dishes in Vegas for 10.50 an hour. On top of that the parking and the long walk to work..seems not worth it
The executive chef here is absolutely incredible. "Felix do me a favor and get that fingerprint right there. Thank you!" In the middle of service, the attention to detail combined with professional courtesy is so special.
@@u235u235u235 Even if this is true it shows you that no one is perfect and every one of us has their own problems, we take what's good on what we learned we don't search for personal things because we have no idea about his life.
Jean-George is very smart! Surround yourself with other chefs who aren't afraid to make suggestions and know their craft better than even you do at some points!
I had the pleasure to work for Chef Jean George and l have nothing but good things to say about him, amazing respect for his employees, a real gentleman.
It's refreshing to see a legend as Jean-Georges to mingle with his employees, not as a boss, but as a PEER. Not only does he gets his hands dirty and works as a thought partner, he laughs and smiles at what has been accomplished. This is not something you see everyday in any industry. One day, I'll eat here... one day.
I really love how @ 14:40 hes supervising her plating, and when she tries to walk off with a spoonful still in the pan, hes like "no no....everything!"... yes its all about balance and presentation, but he still aint wasting that little bit ;o
I mean, that's how he keeps his skills sharp. You have to mingle with the employees, and get your hands dirty in the kitchen every day to keep on top of everything, most importantly your cookery skills.
That guy making the grilled cheese is a class act. "I've made a million of these." Jg:"You've mastered that eh?" "Trying to chef." *Edit: His name is Jospeh Rhee, executive sous chef. And if you don"t get the comparison, fry an egg and put it on a grilled cheese and you will see the light. Both have that gooey umami thing going on that will make a meal.
This is why restaurant’s like this charge exuberant amounts of money. The precision, dedication, time, excellence, and hard work that goes into EVERY single thing is extraordinary.
@Malice Catastrophe That little thing is about 15 bucks. Little portion of rice is about 6 bucks. Main dishes are about 20-50 bucks Its not horrible but not great either. I imagine two people will pay at least 100 bucks here. Drinks will be another 12-20 per glass. I been to places like this and I just don't get it. The foods great/good but I wouldn't go out of my way for it..Its just food. I get the same satisfaction from cooking a steak from a butcher then going to a place like this and you pay less then 1/3 the price. I think some people just dont know what to do with their money.
This is why I became a Chef so many years have gone by I'm over 65 retired but still LOVE the Passion of the Line~~~ from grade 9 to College to Paris then to England then back home to Canada to use my skills in the resorts was a pure Joy for over 43 years so Thanks Chefs of all makes and sizes for your skills and teachings. Bon Apetit~Hands down better than anything that clown Ramsay could ever do too =))
There's another video where someone tastes it and compares it to grilled cheese. Apparently the way the yoke is tempered, it ends up having the consistency of a soft cheese. I think that's the context of it
I want to eat at this restaurant because they all look like they really enjoy working together. Doesn’t look like a crazy hostile, toxic work environment. They were all so encouraging, supportive and constructive when deciding which cooking method to use on the bird. I love that!
@@ooyaasuumii I've staged for them, got an offer; well below industry standards (and this was before NYC $15 minimum wage). People who worked their told me during that you're not allowed overtime, so if you don't finish your work load you're expected to either stay late off the clock or come without clocking in. Also Mark Lapico dyes his hair, he was a grey mess when I sat down with them, and this was in 2015.
@@werewolfbishop5465 is that a new thing? To seem super boujee? I think rich people always end up showing their wealth at some point, the standards Society sets for you change depending on how much money you have. Can't really blame the rich for caviar being a staple in their food, it's a limited resource at some points in the year
I’m not rich, but I’ve been many times to Russia! Caviar tastes insanely delicious ( surely you need to eat real caviar not that fake caviar sold in super markets made out of artificial stuff or supplements! Try salmon caviar, not as expensive as beluga but still utterly delicious )
@@margaretamiddeldorf1208 What this guy said. My grandfather in-law is Bulgarian. He regularly sources caviar himself and prepares it at home, and it's utterly delicious. Not salty, but rich in an almost slightly sweet flavour, and kinda creamy in texture.
It's fun to see the fact that he allows them to actually be creative and engineer the food. It makes the dinning experience much better! That's why it's successful
Chef Jean-Georges Vongerichten is one of the most talented and under rated chefs in the business. Too busy being a real chef to build a media empire. Those of us with skin in this game revere him. Great segment. Thanks!
I always find myself coming back to watch this video every now and then and every time the violins start playing during dinner service it ends up giving me chills. There's such a magical feeling to it seeing everything coming together perfectly like a well thought out symphony that it always puts a smile on my face. I hope to experience this kind of luxary someday.
The fact that they are not pretentious & arrogant and so very respectful to one another makes me want to eat here. Love how classy and professional they are to each other. The restaurant industry can learn a lot from this team. Class Act all around!
Chef seems inspirational, he pretty much allows his staff to work and throw ideas around. Chef look like a great leader in the kitchen. This is why he has restaurants all over the world.
It’s amazing how absolutely perfect everything is in this restaurant. Perfect food, perfect portions, perfect teamwork, perfect sanitation, and perfect pace. Professional is as professional does, I’m glad Chef George is striving to make a great atmosphere for eating and working.
Kudos to the director and editor of this video. It highlights these spectacular individuals and the team as a whole, while also allowing us to enjoy pieces of the process and feel like we were enlightened and inspired.
@Peter Evans ha, you're funny. Cooking at home or for friends doesn't even come close to the level you need to be at in a professional kitchen like this one.
@Peter Evans No, he's right. I've done both and the former requires consistency and determination in order to be on par with other professionals in the kitchen. Dinner parties only require a one-pump-chump amount of effort in order to impress people while also taking up an entire day's worth of effort for a single night's worth of enjoyment. People are inclined to give your food praise when they eat at your place for free. You won't find such empathy from people who are shelling out their own cash for promised enjoyment.
I had lunch at Jean-Georges New York many years ago. I still remember the sheer pleasure I felt in my mouth when I tried the food. One of the best experiences in my life.
he actually have to. caviar is a delicate ingredients. fresh Caviar are extremely perishable and should, ideally, be kept between 1-3C at all times. if not, it can possibly go bad.
I feel like I should pay my tab after watching this. Such elegance and attention to detail for each dish. Oh my. I felt the 5 star service through my screen. Amazing.
I agree. This video is a small miracle of an entertainment. Skill, management, creativity, integrity, humor and a visual feast wrapped up in a workplace film. Without an ounce of contrived drama.
I’m in awe of the chefs, the waiting staff, the guys who do everything else to keep such a place running. Such hard work and a dedication to making sure the customer gets the best possible experience. Hard work.
Having an owner that recognizes their member's talent and supports each individual's ownership for their craft is what generates great value and teamwork
BrianGuan1 because what he was doing was a quality control taste test, he has to individually taste every ingredient that goes into a plate to make sure that ingredient is up to the chef’s standards.
@@BrianGuan1 If you're asking about "often times this doubles as dinner", it isn't a saying at all. The guy just meant that the tasting of all the dishes and things frequently turns out to be his dinner for the day. This might be because he eats enough to be full from tasting all the different dishes, but maybe he's also so busy at that point he can't stop to have a "proper" dinner.
To be fair, I'm sure everyone on his staff has been with him years. Years and years. Now put that up against someone who has never seen a commercial kitchen before or haven't cooked for more than their own family I can see someone start yelling lol.
"Yeah it is absolutely necessary to try each individual caviar can. I do this every day. Sometimes twice a day. I mean, its not like i do it just because i like caviar. I really have to make sure they are all good! It took me a while to convince my boss to do that every day but here we are... mmmhhmm that one is great.. lets check the next one!"
The work environment looks fantastic. The people seem to enjoy their work and feel appreciated by their chef. By the looks of it they create amazing dishes and bring out the best in eachother.
Least Gordon Ramsay is honest. This was all for the camera with underpaid staff doing all the hard work whilst the management were stroking each other off.
@@mrfox5315 do you really think that staff of a 3 michelin star restaurant,experianced chef and owner is underpaid.That is like the holy grail of workin in a restaurant.Trust me they are not underpaid.
@@lukakrek8567 you're clearly not in the industry are you? 100% they are doing more then an 80 hour week on a 38 hour pay. It's well known the more fine dining you go the more hours u work for the same pay. Problem is that even lower tier restaurants think they can pull the same scam and now the industry has gone to fuckery.
"The best of the vegetarian and the vegan restaurants, they're not making a fake version of a fish dish. They're allowing the vegetable to sort of speak for itself" This quote is so underrated
Agreed. I went to a vegan restaurant for the first time with some friends and was disappointed to see that most of the menu items were just imitation versions of typical non-vegan food.
@@mrunalighelani9417 that cabbage dish looked exquisite and I'm salivating at just the thought of it. Its not just cabbage and truffles it had been cooked to perfection the cream reduction added between the layers then semi glazed. Add anything much more and the dish is ruined. The whole point of the statement is that beauty is in simplicity. All mitchlin started restaurants grasp this.
The man opens up with immediate praise of his team along with sleeves rolled up working the trenches. So many people take a leadership roll as pointing people at work and forgetting the bottom tasks. No one has passion or loyalty for the leaders who forget.
Beautiful watching people who truly love what they wake up and do every day. These guys are smiling because they know they are part of something special.
I love the respect that Jean has for everyone. He is true to his own conscience and that reflects as his humility. Amazing work on putting together this video!!!
it's all up to the highest level...everything is cooked to perfection, perfect dishes, same amount of food on each dish, no fingerprints on the dish, they even use a ruler for god sake!!!!!!!!! I tell you, that's not cooking, that's PURE ART
@@Smedley-d2l That’s ok, lots of people are scared of trying something new or different. Especially little children... there’s no shame in it. Not everyone can be brave.
@@M006-o4f Low pay, long hours, and lousy work. You're trained to the same degree as any other trade like an electrician or welder or plumber but you make a fraction of what they make.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I love how he endorses the skills of his chefs, and he is not afraid to say that at some techniques they are better than him. That's healthy leadership.
When at begin he said that "I like to get my hands dirty sometimes to keep in touch with the guys, since they're the backbone of the kitchen" I was about to bust a nut.
Isn't it great. Even at the end, he's almost embarrassed by the fact he can't help but interfere
I love how there are people from all horizon in their kitchen, french cuisine and NY are a great match for they both value cosmopolitanism. France values human beings as universal beings, which is too often misinterpreted, this concept cannot be accounted for without each idiosyncratic gifts. France won a long time ago already and the more time will go the more we'll win, that's also the reason why French people admire American deep foudations :D
@@kroooassant9899 I didn’t know this was a competition?
@@ProjectHD17 Some will tell you life is a competition, some would not. As he said, all I know is that I know peanuts .
I love how the owner George isn’t micro managing everyone and trust everyone. He even takes order from others. That is a true leader
its for the camera, in reality its more like a dictatorship, but that's just how nyc kitchen culture is
@@agsskillmen I see we have a skeptic. Looked pretty genuine
@@thieney Means the director and everyone involved did their jobs right :P
Actually a lot of them don't step in unless there is something to be corrected/improved! its respect in the kitchen. :)
@@agsskillmen hahaha YES THIS! You think this man is ACTUALLY shucking clams?! Even in your wildest dreams the answer would still be no.
I've worked for him once for a big event. And all everyone can say is that he's a very nice person. He talks to all the chefs and the junior kitchen staff with respect and professionalism.
I screwed up an expensive plate of food once and instead of scolding, he guided me and taught me how to improve. He led the team by working hands-on, which i respect a lot because you'll expect a chef of his current status to mostly work by just supervising.
During 1 of the lunch break, our lunch got messed up and all the staff has no food. Chef JG then told us to just grab whatever we are plating for the guests and take those as lunch. Respect +100.
Samuel A Ok non-worker
Wilson Yo JG!!! That you!!
Mhmm..
Huge respect
Samuel A okay non-worker
I find myself coming back to this video every once in a while, is it just me? I feel like the camera work, the editing, composure & pacing, and also the chefs of course makes this video so easy to watch & enjoy
You're not alone. It's a very good video.
Most of these Mise En Place videos from Eater I watch on repeat. They are very cozy and incredibly interesting. My favorites are this one, the Nordic 2 star one, and the 3 star MGM one.
@@Joseph-ic8xd Mine was the wolfgang puck, cote, and this!
A lot of these actually. The one with the restaurant in the mall run by that young Asian chef is probably my favourite cause they're so chill.
May I suggest Alvin Zhou Films to you by the way, maybe you've even seen them already but if not, go watch. Only has 2 mini documentaries right now but he has an awesome style of doing it and I can't wait for his next video on that channel
Yes its simply amazing
When I was 19, I worked as a hostess at The Mark by Jean Georges one summer. I ended up training in the kitchen for a few days (which the manager + team were very supportive of for a young kid wanting to get into the craft) and it was exactly as featured here. Pristine cleanliness and attention to detail. The absolute best of the best on the staff. I was fortunate to spend a little time in each station and even though I'm not in the biz now, I still remember that experience fondly and how a truly GREAT restaurant operates 10 years later. Also, I remember Jean Georges coming into the restaurant as well - and he was super nice to everyone!
What a lovely story ^^ thanks for sharing
that's insane
I could see straight away the sincere passion he has for sharing his craft, so the pleasure was probably mutual. :)
chau mui neato story
Thanks for sharing, Jean Georges.
The thing in this kitchen is each and every staff is highly qualified and experienced. Each and every staff is highly paid and respected. It's not a loud kitchen with 1 chef and 20 struggling employees.
Is early in the morning and they are only doing prep. That’s why is not noise. 😽
Cause there are cameras arounf in the reality, if one of them makes just a little mistakes he gets insulted right away
Highly paid? You’re funny man.
@@eujinebrianlim i think he never worked in a kitchen. Expecially in starred resto then kitchen is hell
WHERE'S THE LAMB SAUCE
You have to love how clear, precise, and professional everyone is. Not pretentious, not screaming, just working hard. Wish I could afford that lol
That's how it should work in the kitchen! I've never worked with a screaming chef and I'm in this industry since 13 years!
i think its all for the video
I've come to find that it all comes down to the environment the chef/management chooses to set. I've worked in the industry for going on 5 years now, and I haven't worked in a chaotic environment either due to the staff WANTING to have an amazing, productive, and professional environment.
@@JasminW007 Thanks for clearing this up, I didn't know that was the normal...I love to watch cooking shows and the chefs are usually screaming at the staff, so I thought that's how they show their passion
WHERE'S THE LAMB SAUCE?!
When Jean George says “master the egg toast” and the guy says “trying to chef” that’s a true chef right there knowing you can’t ever be perfect and that’s the beauty of it
But you catch excellence in the process :)
And while you keep them saying 'trying to chef' you don't have to give them a payrise.
That's Joseph Rhee, he is the chef de cuisine now
that can be said on any work field because it sound like bait statement
@@一本のうんち man’s prolly makes enough to live comfortably in NYC. At least I’d hope
I ate at this restaurant last year in New York. Ate most of the things on this video. The service was incredible and the food was spectacular. I don't consider myself a person who can afford this type of cuisine, but I live below my means most of the year, so I can spoil myself with great experiences like this.
Good for you dear sir :)
can i ask how much it was?
I think its more about that, fine dining is 50% the experience 40% food 10% the prestige
seriously, what did it cost?
@@busteraycan everything
For someone who watched things with Gordon Ramsey a lot, seeing such a calm and collected kitchen with chef who respect each other and love what they do is kinda sick.
gordon ramsay is very calm and supportive towards those who deserve it. if you have ever seen him work with children or at his own restaurants, he is very chill. he just has no tolerance for those who don’t show him respect
@@arjunwijayaratnam1986 while that is one video, i have seen countless other videos saying otherwise. i am going to respectfully disagree, as i don’t think he would have made it as far as he has by having a bad attitude.
c3ru1ean a lot of famous professional chefs think Ramsay is a clown
@@arjunwijayaratnam1986 that was from when he was FIRST starting his own restaurant and dealing with a lot of BS in his life
@@arjunwijayaratnam1986 Its that level of scrutiny he puts his staff under that has caused him to be, on paper at least, arguably the most successful chef in world history. Depending on how you look at success but his Michelin stars speak volumes.
I love how truffle dealers just look like the grown up version of the guy who sold you weed in high school.
Legal shroom dealing
Hahaha
@@eunicearcilla2321 and more expensive
and now i can't unsee this
- Hey man it's Tuber Melanosporum...
- Oh yeah, that's the stuff !
Both of these guys are so polite, respectful, and supportive of the staff. They get their hands dirty and aren’t afraid to take input from others. Wonderful to watch.
I love watching these while eating a frozen burrito.
At least put it in the microwave
You're not alone
@@lanskysdad4151 lol that is high-end luxury bruh
haha, cup of noodles for me.
Leftover Costco pizza over here
Can we talk about his leadership skills. He fills gaps but also steps back to let other people do their work. I genuinely love that!
@Peter Evans k
@Peter Evans k
@Peter Evans k
Unique way of making club sandwich by a street chef. Worth watching.ruclips.net/video/Dddg7VmIQWU/видео.html
👍👍👍👍
I like how the main chef is going on and on about the executive sous chef and how great he is with the eggs and then the owner comes over and says that “you’ve mastered that huh” and he was so humbled with I’m trying to chef. Literally gold.
That meant a lot.
@@corey469 was that you?
I love how truffle dealers just look like the grown up version of the guy who sold you weed in high school.
@@jessiemac9226 ._.
stupid comment
There's something very commendable about the way Jean lets everyone have their own space and seems to be a gentle overseer-patiently waiting to see what others's brilliance brings to the table. He is a true star.
I love how he compliments and mentions his kitchen staff several times over and over again.
True man.
@@poopoogamer1232 what
im confuse
That's how you keep up morale and improve your relationship with your staff. Makes working together easier and fun.
all for the cameras i bet lol
This guy seems to have mastered managing people. He finds the best people, material, equipment, facilitates the people with the opportunity to succeed- then gets out of the way. None of his people seem tentative when interacting with him, they seem to genuinely enjoy working there. I never understood the “terrorizing” style of leadership, especially in restaurants. But, to each his own I guess. I want that TOAST!
Beebo the mighty little bear The future is bleak with you in it my friend! Let me guess?! You watch and believe fake ass, propaganda news in CNN!!!! I’ve been in that industry for well over 20 years. I’m 98% sure this guy does NOT do that much work in his restaurants anymore! I’d also bet money when he’s around, things don’t go as smoothly. I’ve seen the bigwigs come into restaurants and fuq the flow up!! Ultimately, all decisions are final with him but the most important fact you are leaving out is that it was FILMED!!!! Cameras rolling people aren’t going to act as a jackass! If I can give you some advice....never believe and hear everything you see!! Hence, CNN!
@@TheDude-yw4kn You sound like more of a FOX guy
TheHset I sound like I’m not fooled easily or gullible to believe everything I see, read or hear my friend. It’s called mature and wise in old age. The fact that mainstream news is mostly propaganda today is very troublesome to this great Republic! CNN has been proven to be the worst. The guy I commented on is very easily fooled and more than likely very gullible. It took me awhile to wake up but now I see
@@TheDude-yw4kn You sound like you're easily fooled by anything contradictory to the system. You might wanna reread what the OP said, they said "this guy SEEMS to have mastered managing people." He never said he knew him personally, or mentioned CNN. You even admit you don't know this guy, so who's asking? lmao
The Dude It’s just an observation, bub. Doesn’t really require any psychoanalysis or political ideology about the state of news media. Get to your safe space and just... breathe.
Everyone in the kitchen is a director am pretty sure dish washer is called director of culinary utensils
Lmao true. But it's call respect
😅😅😅
Lol, it's supposedly director of stewarding or chief steward.
they're called Kitchen Workers, in some places Stewards (wash, clean, prepare utensils/pans etc, trash..) I work at J.G. Steakhouse in Las Vegas at Aria.
I used to work in kitchens. I can't imagine why anyone would want to work in a high paced high pressure kitchen washing dishes in Vegas for 10.50 an hour. On top of that the parking and the long walk to work..seems not worth it
The executive chef here is absolutely incredible. "Felix do me a favor and get that fingerprint right there. Thank you!" In the middle of service, the attention to detail combined with professional courtesy is so special.
My thoughts exactly!! 👌👌
That is what makes a well functioning kitchen!
This guy was in the kitchen for dozens of years, has millions on the bank. And still is 10h a day in the kitchen, cuz he simply loves it. Amazing.
ruclips.net/video/RrnPU4-YDtw/видео.html
malaysia food
@@u235u235u235 none of that, even if true, makes any of what he said wrong.
Try to find better things to do than write useless hater comments my dude
@@u235u235u235 Even if this is true it shows you that no one is perfect and every one of us has their own problems, we take what's good on what we learned we don't search for personal things because we have no idea about his life.
@@decimus2122 fair enough
If you love your job you will never work a day in your life
Jean-George is very smart! Surround yourself with other chefs who aren't afraid to make suggestions and know their craft better than even you do at some points!
Really, the only clever thing i noticed about him is how he manages to convince people this food tastes good.
Steve Mason poop
Agreed, don't micromanage. Encourage your culinary professionals to spread their wings.
I love that Jean-Georges don't hide the fact that other people create new dishes and decide as a team.
I had the pleasure to work for Chef Jean George and l have nothing but good things to say about him, amazing respect for his employees, a real gentleman.
W
not a single person yelling or cussing someone out. imagine that
Gordon Ramsay enters the chat.
just for the camera xD
Someone was watching too much Gordon ramsay
Nuclear Pixel lmfao
leouua 😂😂 if that was real life i pretty sure u will lose those hard worker chef within hours
It's refreshing to see a legend as Jean-Georges to mingle with his employees, not as a boss, but as a PEER. Not only does he gets his hands dirty and works as a thought partner, he laughs and smiles at what has been accomplished. This is not something you see everyday in any industry. One day, I'll eat here... one day.
He seems like a very humble guy!
I really love how @ 14:40 hes supervising her plating, and when she tries to walk off with a spoonful still in the pan, hes like "no no....everything!"...
yes its all about balance and presentation, but he still aint wasting that little bit ;o
Doubt
I mean, that's how he keeps his skills sharp. You have to mingle with the employees, and get your hands dirty in the kitchen every day to keep on top of everything, most importantly your cookery skills.
@Olli M Imomimhz you’d be surprised how many people with millions lack common decency.
That guy making the grilled cheese is a class act.
"I've made a million of these."
Jg:"You've mastered that eh?"
"Trying to chef."
*Edit: His name is Jospeh Rhee, executive sous chef. And if you don"t get the comparison, fry an egg and put it on a grilled cheese and you will see the light. Both have that gooey umami thing going on that will make a meal.
6:00
Pretentious means taking value where there is none, this is the opposite.
Pretentious means taking value where there is none, this is the opposite.
Also it was a review so it was just a comparing the two
@@tettettettettet No, it means giving things more value or merit than it has.
That "grilled cheese" looks simple to make minus the caviar. We gotta try it out! 😋
Absolutely one of the best and most underrated chefs of all time. His name should be and will be there will the greats in culinary history.
This is why restaurant’s like this charge exuberant amounts of money. The precision, dedication, time, excellence, and hard work that goes into EVERY single thing is extraordinary.
@Malice Catastrophe
That little thing is about 15 bucks. Little portion of rice is about 6 bucks.
Main dishes are about 20-50 bucks
Its not horrible but not great either. I imagine two people will pay at least 100 bucks here. Drinks will be another 12-20 per glass.
I been to places like this and I just don't get it. The foods great/good but I wouldn't go out of my way for it..Its just food. I get the same satisfaction from cooking a steak from a butcher then going to a place like this and you pay less then 1/3 the price. I think some people just dont know what to do with their money.
Don't care
bobs hanery I’m totally with you I’ve never ate at a place like this I just respect anyone who pushes for excellence like chefs like this
@@gramnailer5397 why have you never eaten at a fine dining restaurant?
Mykee Wattz I’m mean I’ve eaten at some really fancy places or “fine dining” but never where they serve you portions like this for 150 bucks
Customer - Where's my fillet?
Waiter - the chef is still interviewing the cow.
Of course the famous cow fillet
Also known as steak
@@quintinhaus7689 Filet Mignon
STOLEN :P
STOLEN
Hahajajajajaja
" Canada is ok. They good with fish. "
I felt that.
They good fish
They fish
Fish
F
f
This is why I became a Chef so many years have gone by I'm over 65 retired but still LOVE the Passion of the Line~~~ from grade 9 to College to Paris then to England then back home to Canada to use my skills in the resorts was a pure Joy for over 43 years so Thanks Chefs of all makes and sizes for your skills and teachings. Bon Apetit~Hands down better than anything that clown Ramsay could ever do too =))
customer: where's my food
waiter: the chef is still measuring the surface area of the inner cabbage folds
Sorry sir the chef is still squirting his cream into the cabbage folds
@@steamedpunks that is not even funny dude
Boi Se Well, technically speaking, he isn’t wrong
Scott Pointon I thought it was funny
This is hilarious😂😂😂
They're so confident about their cheese sandwich that they didn't have to put cheese in it
🤣🤣🤣🤣🤣
LMFAOOO
There's another video where someone tastes it and compares it to grilled cheese. Apparently the way the yoke is tempered, it ends up having the consistency of a soft cheese. I think that's the context of it
🤣🤣🤣
@@itz_rlcl165 You clearly never had it.
I want to eat at this restaurant because they all look like they really enjoy working together. Doesn’t look like a crazy hostile, toxic work environment. They were all so encouraging, supportive and constructive when deciding which cooking method to use on the bird. I love that!
fat cabbage plus you probably can’t afford it, shits expensive
Its very toxic, they are basically robots. Underpaid staff
I work in fine dining in NYC and have heard the exact opposite about working at/for Jean Georges.
Until you learn it is in the trump Tower!
I wouldn't step in there if it had 100 Michelin stars!
@@ooyaasuumii I've staged for them, got an offer; well below industry standards (and this was before NYC $15 minimum wage). People who worked their told me during that you're not allowed overtime, so if you don't finish your work load you're expected to either stay late off the clock or come without clocking in.
Also Mark Lapico dyes his hair, he was a grey mess when I sat down with them, and this was in 2015.
His butcher at the beginning....so smooth, no wasted movement, no waste - a master at work 🤩
Imagine a customer pointing out that the dill is not hydrated enough
Gordon
@@Walleggwp so true.
Not as pretentious as he made it sound, could just be: "this dill is stuck to the roof of my mouth, I think its a bit dry"
definitely would be a Karen
@@Ayubyboss but thats what they do
I’ve never eaten caviar in my life and this guy tastes like 20 tins a day
Some people like it some people don’t. They taste like little beads full of seawater. Very salty! :)
@@werewolfbishop5465 is that a new thing? To seem super boujee?
I think rich people always end up showing their wealth at some point, the standards Society sets for you change depending on how much money you have.
Can't really blame the rich for caviar being a staple in their food, it's a limited resource at some points in the year
I had caviar, it tastes like nuts that have been put in salt water for a day. It’s delicious because it’s expensive for the rich folk.
I’m not rich, but I’ve been many times to Russia! Caviar tastes insanely delicious ( surely you need to eat real caviar not that fake caviar sold in super markets made out of artificial stuff or supplements! Try salmon caviar, not as expensive as beluga but still utterly delicious )
@@margaretamiddeldorf1208 What this guy said.
My grandfather in-law is Bulgarian. He regularly sources caviar himself and prepares it at home, and it's utterly delicious. Not salty, but rich in an almost slightly sweet flavour, and kinda creamy in texture.
It's actually insane. I know a guy that used to sell cocaine for about 10 years, but he quit and is selling Truffle now (he is about 35 now) lol
Bruh
What's his name and address, I need truffles
What’s his price for a gram, I gotta get my fix
@@idkjordash 100 dollars, truffles are expensive
how do you know him???
It's fun to see the fact that he allows them to actually be creative and engineer the food. It makes the dinning experience much better! That's why it's successful
Chef Jean-Georges Vongerichten is one of the most talented and under rated chefs in the business.
Too busy being a real chef to build a media empire. Those of us with skin in this game revere him.
Great segment.
Thanks!
‘I’m an insider’
If you work in the industry it’s hard to not have heard of Jean George. Mans a legend.
@@wholesomegaming734 Absolutely
He has been asked to do shows but declined. My ex girlfriend used to intern for him.
He's a lot, but he is definetely NOT underrated...
Truffle dealer : u bring the money
Chef : yeah, show me the stuff
when he said as soon as they clear customs he brings it he looked kinda on edge
@@9bitminecraft The dude must feel like "it gets here so fast and fresh it FEELS illegal."
Bruh when Chef Jean-Georges said “debweguhpiccetupeb” I felt that
Christopher Wi wow so original
hahahahahaha
6:29
This really cracked me up 😂😂😂
bruh stopppp lmao
I always find myself coming back to watch this video every now and then and every time the violins start playing during dinner service it ends up giving me chills. There's such a magical feeling to it seeing everything coming together perfectly like a well thought out symphony that it always puts a smile on my face. I hope to experience this kind of luxary someday.
The fact that they are not pretentious & arrogant and so very respectful to one another makes me want to eat here. Love how classy and professional they are to each other. The restaurant industry can learn a lot from this team. Class Act all around!
Lol should go check out a professional restaurant on weekends and when the cameras off you'll witness everything
His accent alone costs more than my house
Whahahaha
Underrated comment
Baguette
🤣
🤣🤣🤣🤣🤣🤣🤣🤣🤣🏡
Is it me or the chef with curly hair who talks alot really looks like the main character in Ratatouille?
Or maybe he is the main character in ratatouille
Linguini?
Now I finally know the environment in ratatouille movie
Lol that's what I want to say
He’s cute tho
I love to see a owner WORKING with their team and accepting of feedback. I see why George has the success he's had!! Kudos sir!
Chef seems inspirational, he pretty much allows his staff to work and throw ideas around. Chef look like a great leader in the kitchen. This is why he has restaurants all over the world.
www.eater.com/2020/3/4/21164771/jean-georges-vongerichten-memoir-kitchen-abuse
"It has been described as the world's greatest grilled cheese sandwich."
*no cheese*
Michael S better than the one with just insanely expensive ingredient 😂
@@billgatsby5177 nope grilled cheese sandwich without cheese... that's not a cheese sandwich
That's too vraud but its true hHa
человек спрятанный the cheese is probably infused in the egg since the birth of the universe
Maybe it is so Good that give you The feeling of cheese Sandwich =)))))
It’s amazing how absolutely perfect everything is in this restaurant. Perfect food, perfect portions, perfect teamwork, perfect sanitation, and perfect pace. Professional is as professional does, I’m glad Chef George is striving to make a great atmosphere for eating and working.
Kudos to the director and editor of this video. It highlights these spectacular individuals and the team as a whole, while also allowing us to enjoy pieces of the process and feel like we were enlightened and inspired.
ruclips.net/video/aIxDitFkss8/видео.html
I love watching these while eating a frozen burrito
LMAO 🤣
What is a burrito?
@@WAITINGFORMYJESUS yes.
Burit to
frozen buritos are nice
what amazes me the most is how serious this guys take their work. The kitchen is like a science lab, and the chefs are the mad scientists
I like taco bell
@Peter Evans you don't become an exec or a sous just because you've graduated culinary school. That stuff takes years of work
@Peter Evans ha, you're funny. Cooking at home or for friends doesn't even come close to the level you need to be at in a professional kitchen like this one.
@Peter Evans No, he's right. I've done both and the former requires consistency and determination in order to be on par with other professionals in the kitchen. Dinner parties only require a one-pump-chump amount of effort in order to impress people while also taking up an entire day's worth of effort for a single night's worth of enjoyment.
People are inclined to give your food praise when they eat at your place for free. You won't find such empathy from people who are shelling out their own cash for promised enjoyment.
Hhhhhh👍
I had lunch at Jean-Georges New York many years ago. I still remember the sheer pleasure I felt in my mouth when I tried the food. One of the best experiences in my life.
how expensive
Uhmmm Jean-Georges in NYC doesn’t open for lunch bud
You’re lying smh
@@SonnyDula718 I know nothing about the restaurant but he did say many years ago so...
@@OP-pe4yc if you don’t know anything about it why comment??
I love how confident the owner is and how he trust his team enough to let them each shine; Mark of a true leader. Bringing the best out of everyone.
Dry aged steak I had from his restaurant is literally the best dish I EVER had in my whole life.
@@doesntmatter866 pak u
@@Durtretre pak u
Pak u
@@doesntmatter866 wow poor shaming, do you happen to use tik tok?
how much it was? u must be ripped off
"I have to taste all the Caviar that comes in"
Sure you do 😉.
I too would like to give my stamp of approval for all the caviar being produced.
Worry about a Chef when he or she doesn't want to taste the food.
he actually have to.
caviar is a delicate ingredients. fresh Caviar are extremely perishable and should, ideally, be kept between 1-3C at all times. if not, it can possibly go bad.
Marco Giovani it was a joke...
Marco Giovani also its -2c and +4c but close doe
This guy lives in a time of peace, Gordon lives during a time of war
@@poopoogamer1232 His history even before cooking is actually rough
@@rhnstv1244 I watched a series of him when he opened his first restaurant in England. He was heated.
It's part of the reason chef's don't respect him. His attitude is bad for the industry.
@@poopoogamer1232 Before cooking, by that I mean his Family Members
And other factors that made his life hard before culinary
I feel like I should pay my tab after watching this. Such elegance and attention to detail for each dish. Oh my. I felt the 5 star service through my screen. Amazing.
soon as I saw him cutting it up with a ruler I knew this place is going to be expensive AF
@Grant cardone how do I know your not a scammer
@Grant cardone hmmm yes your indeed a scammer, your name shows it and your profile picture, plus you only joined 1 week ago? Pathetic
@Grant cardone you won’t fool anyone
🤣
💲💲💲💲💲💯
I agree. This video is a small miracle of an entertainment. Skill, management, creativity, integrity, humor and a visual feast wrapped up in a workplace film. Without an ounce of contrived drama.
The level of the precision of this kitchen is insane.
I’m in awe of the chefs, the waiting staff, the guys who do everything else to keep such a place running. Such hard work and a dedication to making sure the customer gets the best possible experience. Hard work.
Gordon Ramsey would have flashbacks to that grilled lettuce after seeing that cabbage 😂😂
well gordon just mad because no truffle in there haha
I see you and the likers are a men of culture as well !
Lmfao
Exactly what I thought too. He wouldn't clown on a cooked lettuce now!
Well lettuce and cabbage are two different things, its not unheard of to fry or girl cabbage, not exactly the case with lettuce
Love how much pride the head chef has in his crew
Even his freaking accent sounds expensive
😂😂😂😂😂 And thats a fact
It's so expensive he uses the tips for waiters to pay his own salary...
Robert S explain
@@Jose-wd6kn He is french
French people do sound expensive
Having an owner that recognizes their member's talent and supports each individual's ownership for their craft is what generates great value and teamwork
13:38 “Often times this doubles as dinner.”
More true words have never been spoken in a kitchen.
what does that saying mean?
@@BrianGuan1 eating dishes is more easier than making those
BrianGuan1 because what he was doing was a quality control taste test, he has to individually taste every ingredient that goes into a plate to make sure that ingredient is up to the chef’s standards.
BrianGuan1 the standards are usually written down in a log book as an itemized list to measure for consistency
@@BrianGuan1 If you're asking about "often times this doubles as dinner", it isn't a saying at all. The guy just meant that the tasting of all the dishes and things frequently turns out to be his dinner for the day. This might be because he eats enough to be full from tasting all the different dishes, but maybe he's also so busy at that point he can't stop to have a "proper" dinner.
I cant be the only one that finds these types of videos extremely satisfying to watch
The attitude and pride displayed at all levels of the production is the culture that keeps a place alive.
And there's no screaming brit or crying cooks
The atmosphere is so good. No shouting, happy faces, but urgency at the same time. Really nice
It hurts to watch this while eating a bag of hot cheetos
Sandes Sharma oh my god same😂
I'm not even lying when I say I would prefer the hot cheetos lol I don't eat sea food ..or duck
@@ryansymons8915 that's not all they serve there..
dont look down on hot cheetos
How about a bag of caviar flavoured hot cheetos
The coolest gang of chef. Not a single shout heard and no drama. That... is respect at the highest level!
I love how much they're all on the same page, they actually feel like a team instead of a group of scared people being yelled into action
To be fair, I'm sure everyone on his staff has been with him years. Years and years. Now put that up against someone who has never seen a commercial kitchen before or haven't cooked for more than their own family I can see someone start yelling lol.
good morning
As much as I love cooking, I will never understand this style of menu and eating.
However I can't deny the passion and love that goes into this.
I love how he credits and adores his chefs and staffs. Kudos!
I probably can’t even afford to look at that restaurant :(
I know I could barely afford enough gas to go to work.
100% agreed
I cant even buy a biscuit
@@whitebelt877 damn
larry kaushnyan is this some peasant joke I’m to rich to understand
"Yeah it is absolutely necessary to try each individual caviar can. I do this every day. Sometimes twice a day. I mean, its not like i do it just because i like caviar. I really have to make sure they are all good! It took me a while to convince my boss to do that every day but here we are... mmmhhmm that one is great.. lets check the next one!"
Lol
"it took me a while to convince my boss".
Dude the boss got fed up of him always asking and so he lets him! 🤣🤣
I have heard most kaviar you can buy in supermarkets just tastes like salty nuts but that real kaviar is tasty
This is the best episode I've ever seen. The entire team works together to create magic and there's no ego involved
The work environment looks fantastic. The people seem to enjoy their work and feel appreciated by their chef. By the looks of it they create amazing dishes and bring out the best in eachother.
If there was Hell’s Kitchen,
Is this Heaven’s Kitchen?
it's money laundering kitchen
Least Gordon Ramsay is honest. This was all for the camera with underpaid staff doing all the hard work whilst the management were stroking each other off.
@@mrfox5315 do you really think that staff of a 3 michelin star restaurant,experianced chef and owner is underpaid.That is like the holy grail of workin in a restaurant.Trust me they are not underpaid.
@@lukakrek8567 you're clearly not in the industry are you? 100% they are doing more then an 80 hour week on a 38 hour pay. It's well known the more fine dining you go the more hours u work for the same pay. Problem is that even lower tier restaurants think they can pull the same scam and now the industry has gone to fuckery.
"The best of the vegetarian and the vegan restaurants, they're not making a fake version of a fish dish. They're allowing the vegetable to sort of speak for itself"
This quote is so underrated
Agreed. I went to a vegan restaurant for the first time with some friends and was disappointed to see that most of the menu items were just imitation versions of typical non-vegan food.
True. But just cabbage and truffles? 🤦🏻♀️🤦🏻♀️
Then you havent tried indian food to appreciate this even more
@@mrunalighelani9417 that cabbage dish looked exquisite and I'm salivating at just the thought of it. Its not just cabbage and truffles it had been cooked to perfection the cream reduction added between the layers then semi glazed. Add anything much more and the dish is ruined. The whole point of the statement is that beauty is in simplicity. All mitchlin started restaurants grasp this.
@@mrunalighelani9417 I mean there’s also celeriac purée in there too
I work with these 3 gentlemen every day. Pretty pleasurable days of work 😊
This video is amazing.
yes, indeed. I´m just like woow.
Pure Harmony
I’ve watched it so many times 😂
@@aaravsharma7128 me too 😂
No u
The man opens up with immediate praise of his team along with sleeves rolled up working the trenches. So many people take a leadership roll as pointing people at work and forgetting the bottom tasks. No one has passion or loyalty for the leaders who forget.
ruclips.net/video/aIxDitFkss8/видео.html
I watch this over and over again. Never get bored.
You take a piss and call it sweet.
I teared up when he complimented his butcher's skills
Curly Talks can i ask why
@@captivesojourner cause a world-class chef recognized that his butcher is great and he had no issue saying how great he is
too bad he barely pays him
@@trisimix too bad you lack a brain
This is heaven's kitchen not hell's kitchen.
Yahh , because him work on camera
It's in Trump Tower. Kek.
WHERE IZ VE LHAMB SAUCE!?!?!?!?
Beautiful watching people who truly love what they wake up and do every day. These guys are smiling because they know they are part of something special.
I love the respect that Jean has for everyone. He is true to his own conscience and that reflects as his humility. Amazing work on putting together this video!!!
Is this where the Ratatouille movie got the character? the tall guy looked like Linguini.
lol yeah
wtf i knew i recognise this guy from somewhere
And Jean-Georges would be Auguste Gusteau
they studied French laundry for that movie fyi
No
it's all up to the highest level...everything is cooked to perfection, perfect dishes, same amount of food on each dish, no fingerprints on the dish, they even use a ruler for god sake!!!!!!!!! I tell you, that's not cooking, that's PURE ART
I sooner have a nice rib eye steak and cheesy mash than any of that crap!
@@Smedley-d2l ok buddy
@@Smedley-d2l That’s ok, lots of people are scared of trying something new or different. Especially little children... there’s no shame in it. Not everyone can be brave.
@@joefelice5062 just not my thing fella,
@@Smedley-d2l that’s what little children say - that they don’t like it even though they never tried it. It’s ok, to each his own.
Out of the whole series, i love this restaurant/chefs/menu/vibe the most.
Simply amazing
Thanks Jesus.
“They are the backbone of the restaurant” amen brother amen.
"Heh, I'm trying to." is the most humble response to "So you've mastered this dish?"
I was a chef for 13 years and I would never go back but I still watch these videos because their passion is intoxicating.
If I may ask what made you quit
@@M006-o4f Low pay, long hours, and lousy work. You're trained to the same degree as any other trade like an electrician or welder or plumber but you make a fraction of what they make.
This is not cooking, this is not just preparing the food. This is an ART.
100% agree. Elevated dining is one of the great pleasures of life.
i love how everyone is so friendly to eachother
For the camera
This is like attending a workshop on leadership. The way everything is organized and managed yet allowing room for growth and creativity.