It doesn't have to be. I too live on a fixed income but still get to experience some of the finer things in life. I take side jobs for cash or will work a temp job for 3 to 4 months and save $$ like mad. Then I pick destination ( this year 12 days in Honolulu),and paid 100% cash for everything (airfare, hotel, transportation, spending money). I always pick 1 splurge place and this time it will be the 100 Sails buffet ( right on the ocean) or Four Seasons buffet. So life doesn't have to be all filled with sacrifice live a little. Now I am saving for Paris Spring 2025.
@@algernon5776that is a very inspiring story. Way to go! But my comment was more so aimed at the fact, that I loath the taste of any type of seafood or fish. There are rarely any Michelin star restaurants that don’t have any courses I involving that. I cannot even stand the smell of fish. But I enjoy watching top chefs preparing these meals anyway because they are so skilled.
@stinson_out3641 sorry then I certainly understand 100%. Take care happy July 4th respect the Flag for all those who have given their lives for our freedom. [ big military family]
Ha! I get it. I know this is not a tasting menu but it reminds me of that. I’ve always wanted to go and have a tasting menu experience at a restaurant. I doubt I could talk to has been into it though. He’s more of a peanut butter and jelly kind of guy :-)
This chef is just phenomenal! No frills to hide behind and at the same time, everything on the plate is clearly so important and intentional! By the way, that technique on the duck breast rendering was beyond impressive! Transferring it to a NEW cold pan each time the fat had built up is just pure commitment to perfection! Love it!
You can really witness how high his level is, his taste, and his hard work from this video. Really this man and the team perform at the highest level. What is more important is that they are not stuck but focused on moving forward while being simple.
I love kitchens like this. Everything is very refined, and measured, and intentional, but at the same time, they're still really cooking back there rather than combining some weeds they found in the back lot with a cardamom foam, or something. That felt like an excessive amount of commas.
What a neat concept, not overly showy food with tons of gold or caviar. Just honest ingredients, incredible techniques, and a drive to make the best out of the minimum.
I have eaten at this restaurant and, yes, it's great and the real deal. Finally, a serious Haute Cuisine establishment on the Upper West Side of Manhattan.
no gloves and cutting that steak and manhandling it onto the plate. I call it out here and get it's the way it's done. yet everyone who don't see subway use gloves or any other fast food place or street food , lose their mind!
Going to be the unpopular voice and say that this is really unsexy food. I know it probably tastes deserving of the star. This is the nadir of this otherwise awesome series.
They are generally full of themselves. Just because they think they can speak English, when in fact that Peenoy accent botches their pronunciation and enunciation. They are only good for menial work, like domestic helpers, caregivers and maids. Never let them climb higher than their natural station in life, else you will regret it. #saynotopinoypride #utangnoloobisstupid
My hobby is to watch skilled people prepare food I know I will never eat.
Same lol
It doesn't have to be. I too live on a fixed income but still get to experience some of the finer things in life. I take side jobs for cash or will work a temp job for 3 to 4 months and save $$ like mad. Then I pick destination ( this year 12 days in Honolulu),and paid 100% cash for everything (airfare, hotel, transportation, spending money). I always pick 1 splurge place and this time it will be the 100 Sails buffet ( right on the ocean) or Four Seasons buffet. So life doesn't have to be all filled with sacrifice live a little. Now I am saving for Paris Spring 2025.
@@algernon5776that is a very inspiring story. Way to go!
But my comment was more so aimed at the fact, that I loath the taste of any type of seafood or fish. There are rarely any Michelin star restaurants that don’t have any courses I involving that.
I cannot even stand the smell of fish. But I enjoy watching top chefs preparing these meals anyway because they are so skilled.
@stinson_out3641 sorry then I certainly understand 100%. Take care happy July 4th respect the Flag for all those who have given their lives for our freedom. [ big military family]
Ha! I get it. I know this is not a tasting menu but it reminds me of that. I’ve always wanted to go and have a tasting menu experience at a restaurant. I doubt I could talk to has been into it though. He’s more of a peanut butter and jelly kind of guy :-)
I love that he drank all the juice from the cutting board - that was dope 😂
100%
a great chef never wastes an ingredient
He and Chef John would get along great!
This chef is just phenomenal! No frills to hide behind and at the same time, everything on the plate is clearly so important and intentional! By the way, that technique on the duck breast rendering was beyond impressive! Transferring it to a NEW cold pan each time the fat had built up is just pure commitment to perfection! Love it!
Is nice to see an executive chef of a fine restaurant who actually cooks with his team
Glad to see more episodes of the best culinary show out there!
What a legend, down in the trenches, leading from the front!
That scallop dish is a legit world class execution
I hope it's good because those scallops looked amazing before going into a blender : (
I was thinking about the same thing
You can really witness how high his level is, his taste, and his hard work from this video. Really this man and the team perform at the highest level. What is more important is that they are not stuck but focused on moving forward while being simple.
I love kitchens like this. Everything is very refined, and measured, and intentional, but at the same time, they're still really cooking back there rather than combining some weeds they found in the back lot with a cardamom foam, or something. That felt like an excessive amount of commas.
You need to refine your comma use lol! Important to only include the ESSENTIAL commas, and punctuation more generally!!
Sev! I’m so proud of you. How far you have come. Blown away to see you here :)
I really love your shows. Thx for all the free videos and all the work you've put in to making all videos !!!
Thanks for watching!
What a neat concept, not overly showy food with tons of gold or caviar. Just honest ingredients, incredible techniques, and a drive to make the best out of the minimum.
You can tell how refined his food is, yet it's not pretentious at all. He is a true master of his craft.
I have eaten at this restaurant and, yes, it's great and the real deal. Finally, a serious Haute Cuisine establishment on the Upper West Side of Manhattan.
Always glad to see this back. The best. The imitations cannot compare.
I love this series, ty and never stop!
The best series while eating your cereal
The moment i heard her voice i knew she was a Filipina 😂
2:25 love that he doesn't waste the juice!
This was fascinating. Nice to see how much thought goes into this work.
Chef christoff is one of the most talented chef in NY food scene for years
best food series on youtube. hands down!
I think this is the best food I’ve seen on mise en place yet
This is the best. Simple dishes proper technique. Love to see it
Love this series!
Outstanding episode!
Another good one filled with great ideas. Def riffing off some of these. Great series!
I love his concept of simplicity.
Severina is the most Filipino name I've ever heard, second only to my one uncle's name, Severino.
In Romania there is a familly name Severin
Sounds like a boss in Elden Ring.
Da trappel wit da skallop.
Hahahaha kabayan!
Mise en Place is my favorite series of yours. Can we get more from other parts of the US/world?
Fantastic video!!!
This food was amazing just went there for my moms birthday met the chef as a fellow chef i am so inspired but his food!!
I’ve never had ziz deesh of scaloop. It sounds marvelous! I can do this since I am French. ☺️
That food looks so good! I especially like the simplicity, eventough it wont get u 3 stars. I would love to eat there!
food looked amazing
I love that everyone is on the same level there. Lets people take some ownership in what they do
I miss the mise en place series so much
This guy is the real deal.
These videos are so good, but so short. @eater make them longer, please!
I can eat all of them! Hope to dine their someday.
Severina Joyce Opinion is one hell of a chef name
that's video game final boss vibes! great chef de partie too!
His accent is the stuff of legends. A world Heritage.
Me watching this while putting some corn dogs in the oven.
I feel like every sungke Mise en Place is just seafood
@0:50
Chef de Partie definitely a Filipino.
I absolutely despise that eater refuses to put the name of the restaurant in the title of the video.
not only is the name on-screen in the first 30 seconds, but also googling the chefs name is sooo hard :( lol.
I'm 100% certain that Charlie is Australian.
I’ve never heard of Aigrelette sauce. It looks like a complicated mayonnaise variant.
do review at new location of Kato los angeles
it's seems like French cuisine and Japanese dishes are like the polar opposite 😅
Odd seeing a professional kitchen like this not cooking with gas. Usually in these vids everyone is using gas cooktops
Severina is defo Pinay. Probs Araneo (lol)
👍🏿
This food looks delicious. But how can this portion feed someone? I saw the duck breast and thought this could work, but that too was sliced small.
most likely this is a tasting menu, so you only want a few bites of each dish
You really need to do your own subtitles because the autogenerated is horrible and it would be nice to have good subtitles sometimes during this clip.
You did not understuyan what was essenciaiouuo?
I could eat about 30 of those scallops….
I'm not meant to eat in places like this as the portion size is too small for me. I would still be hungry after having dinner there😂😂😂
u usually get 5-7-9 courses with + sides in a slow motion, so you won’t be hungry, go and try 😅
Is a tasting menu; you will get a lot of portions
Did any silicone from the silicone scraper get grated into the scallop mousse?
no.
Servina i hear the thick filipino accent hahahahahaha
no sauce only the jus XD?
jacques pepin jr is much more quiet than his father
That girls hands were shaking lol.
Sounds like a kiwi accent!
Charlie sounds Australian
what's goin on, 2 hours and 8 comments?
even a died duck that later served to customer need a time to rest
The other guy have hairnet on his beard but not on his hair
FIRSTTT
Congrats bro🎉
LMAO "essential"
no gloves and cutting that steak and manhandling it onto the plate. I call it out here and get it's the way it's done. yet everyone who don't see subway use gloves or any other fast food place or street food , lose their mind!
Now stop complaong about one bite being so expensive. Look at the work that goes into it.
it really bothers me when a restaurant gives you just one scallop..even for a tasting menu
In this case is two half scalops 😁
vidéo très intéressante mais l’accent français a fait saigner mes oreilles
One of the worst cooks in NY
1st comment
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Not wearing gloves when you touch food that goes into a customer plate is something that I cannot accept
Going to be the unpopular voice and say that this is really unsexy food. I know it probably tastes deserving of the star. This is the nadir of this otherwise awesome series.
That Filipino chef is hella annoying 😂
Who hurt you dawg did your parents abandon you
They are generally full of themselves. Just because they think they can speak English, when in fact that Peenoy accent botches their pronunciation and enunciation. They are only good for menial work, like domestic helpers, caregivers and maids. Never let them climb higher than their natural station in life, else you will regret it. #saynotopinoypride #utangnoloobisstupid
She’s got an eighthead, not a forehead.
the way he massacred that filet hurt my soul
this is a baby food why would you ruin beautiful scallops,