Best of Mise En Place | Marathon
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- Опубликовано: 13 май 2024
- Mise En Place takes you into the most prestigious kitchens in the world to show what it takes to run a fine dining establishment. Each episode features chefs at the height of their careers as they prep for service and run their restaurants. Watch the 10 best episodes from the hit series in this 3-hour video marathon.
00:00:00 Jean-Georges - featuring chef and owner Jean-Georges Vongerichten
00:15:49 Cote - featuring chef David Shim, chef SK Kim, and owner Simon Kim
00:41:30 Clover Hill - featuring chef Charlie Mitchell
00:57:22 Aska - featuring chef and owner Fredrik Berselius
01:08:35 Rezdôra - featuring chef and owner Stefano Secchi
01:31:47 Don Angie - featuring chefs and co-owners Angie Rito and Scott Tacinelli
01:47:54 Aquavit - featuring chef Emma Bengtsson
01:58:11 Casa Enrique - featuring chef Cosme Aguilar
02:12:50 Lure Fishbar - featuring chef Preston Clark
02:26:17 Gabriel Kreuther Restaurant - featuring chef Gabriel Kreuther
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I have watched these episodes countless of times. And I never get tired of watching them.
It's my first time and it seems good so far.
Are you me??
THATS WHAT I WOULD SAY IF I WAS A CHANNEL SPONSORED BOT
Same
Facts
I wish the Mise En Place videos were weekly, as hard as that would be.
In a world where more and more restaurants seem to lose pride in their work, these are just awesome to see the love for food and experience.
You’ve got to be kidding me, when I see these videos it defines “useless eaters” to me. Not a communist either. I just see this as a way for coastal elites to make them feel sophisticated. I hear these types of people that eat at these places talk about equality….fine charge less for your product or service! Eating at places like this is truly excess.
When I see COOKS like this it makes me want the apocalypse sooner rather than later 🤮 talk about the height of pretentiousness. I own a restaurant and serve 300-500 a day they leave full and happy AND I DONT USE TWEEZERS 😂. Just one simple man’s opinion
💯
"We charge a lot for our tuna, so it has to be good" vs. "We get the best ingredients and change the menu accordingly" means everything to me
Mad respect for Jean Georges chef having restaurants all over the world but still working a full day AND dinner service!
truffle buying always looks like a drug deal lol
Same 😂😂😂
Sure does 🤣
Legal shrooms, so...😂
Mushroom friends :)
Went to COTE because of this series, and my friends and I had such an amazing time!! It was every bit the experience we hoped for.
Jean Georges forever the GOAT
Literally perfect. I’ve rewatched these so many times and I hope they keep making more.
That chef at Lure Fishbar is so high energy and motivating, I'd love to eat there or work under him. Every dish looked insanely awesome too.
how about eat there and work? he says he eats 20 oysters a day so maybe as a worker you can also eat at least 10 a day for sampling :D
What a privilege, thank you for posting
I love this series!!! You see how much really goes into a dish and what makes a restaurant run.
Chef Joseph Rhee I respect the consistency in your hard work
All these episodes are jewels on eater channel
I wish they could of actually hear us..I so endorse this comment..When u value true culinary gems..this definitely up there..there are episodes that I have watched twice.😊..
Thank you
for us lowly humans who eat to stay alive, those portions are too small :D But seriously I love their craft and passion for what they're doing
The chef at Aska is a genius man
Ate at Don Angie and loved it. So thrilled to see the work behind the scenes. Bravo 👏
These episodes are the best, we want more!
I love how excited they all are when doing anything in the kitchen, it makes me so excited to work in one of these places
The attention to detail and the care taken to put the absolute best dish on the table is mind blowing. it is almost exhausting to think about what they do everyday.
I've watched this 3 times, im sure I will watch it 10 times more. I love this
I want to go to France just for the day so I can eat this wizardry.
Love all of your vids! So much backline work! We are appreciative
More "Mise En Place" videos, s'il vous plaît :)
I have never seen such beautiful, thoughtful, or delicious food! And unfortunately, have never tasted such delights...perhaps some day, truffles and caviar. Amazing..
Thank you for giving me the opportunity to see behind the scenes at this restaurant.
the best the YT algorithm took me to so far today
He said ten after 3 and it was exactly the same time on my end 😊
This marathon was fsntastic.
I engineer custom stainless steel equipment for these type places.....its so cool for the BOH to be shown and the equipment that is involved getting a place like this to function and operate....what the Chef wants, the Chef gets in equipment design and placement......right on!
Thank you for this amazing videos
I would eat that sunflower pasta everyday it looks so good.
Thanks for blowing my mind yet again 😊
I completely love everything and the approach.
Bandsaw = mandatory 😮
I must say for myself. Love all fish, sushi, shellfish, caviar and especially UNI.
But I love quality beef as much as anything. And I completely they use hanger steak, skirt/flat iron steak cuts as well.
I have been a HUGE fan of hanger _skirt steak forever.
I certainly wouldn't expect.I could duplicate some of those preparations.
But im proud to say i've made plenty and turned on many 'foodies' to these cuts.
Enough about me and back to the masters
Love amazing chef
Such a great video
thank u for this video fr.
thanks
This Is 🔥🔥🔥
Great segment! To be honest lvl1 looked the most tastiest🤤
Quality means doing it right when no one is looking.
The amount of liquid that flew out the crab once they stabbed him was insane 😩
Excellente, yeah
Enjoy watching this video, thanks
Great video. You do an amazing job making these. You could be producing these for discovery channel!
I feel like I saw this 2 years ago, massive déjà-vu
Great Vid! I haven’t watched them in a bit but I’m catching up. No syrup in the coffee itself? Please tell me you aren’t drinking black coffee now? Say it ain’t so. LOL
Is this a NY only compilation? What about the SingleThread or Harbor House? They definitely deserve a spot over some of these.
wow ..... that delicious yellow fugushima tuna from hawaii.........
I can't believe how similar the food is at all these different resteraunts. Besides some notable outliers its all caviar, truffles, king crab, langoustine, and scallops. I would get bored cooking those same things every day.
It takes a lot of experience and self esteem as a chef to leave all these luxe ingredients away. The fear of ppl complaining is too big. „ came to n.y.. spend a lot of money& all i get is a cabbage“. That’s why they put truffles over it.
chefs love to tell us how much work goes in to each dish...and how we have no idea.... no idea man.
You no what's funny Is you can see that there mouthed are watering when they describe what they are cooking
I 100% wanna work for Preston Clarke.
I am not convinced by the roasted truffled quartered cabbages 😬 I dont even want to know the price of that dish as tasty as it may be.
there's also a namesake jean georges restaurant in shanghai, is it real?
simon kim REALLY knows how to run restaurant god damn hes smart
mise en place
there will always be cooks
40:36
Nevesito dos kinchis mas!
I paused the video when the owner called the dry age cabinet, SWAG
Ckover hill I can feel the tense
We need more Mise En Place dude, I'm bored of freaking pizza vans!
I left my iPad on auto play for hours this is the end video😊😊
That's no datejust Mr Kim. Awesome
What i love in germany is the love for the natur, a truffel is so important to the eco system of hole forest, that is isnt allow to search for them in german, Instant we have truffel farms, i quedtion how its in Amerika 😊
What a lovely amalgamation of presumption, condescension, nationalism, and xenophobia you weave.
@@static79 yea as an turk i guess hmm 🤔, how lifes in germany, how i can deer to love germans and there love to the nature ! Man your useless argumentum ad hominem, you look realy dumb in my eyes when you use this cheap why to front me !
@@static79it’s presumptuous and xenophobic to care about the environment? What a joke, your type of mentality is why we are destroying our ecosystems. What an ignorant thing to say..
He is not a good boss for chefs producing perfection
1:10:40 shaving a cheap summer truffle btw
i'm only a couple minutes in, but who does the music?
The way the Asian chef holds his chop sticks vs other chefs is night and day. Such a confident and authentic way. Sorry, that caught my attention. @ 11:05 secs.
Put soms clouds of beure blance on the side of top with the brioche egg yoke caviar
Champagne beure blanc to be precise
I can`t belive that a french trained chef uses rings and watches while cooking.
Clover Hill, the only restaurant where chefs say, igh5 dawn instead of yes chef
How much did the piles of black truffle cost them? Probably more than what i made in a year.
think you have to eat the caviar egg toast in one go
!!!!!!
Anyone wanna finance my journey trying each of these places?
Are you telling me there won’t be a new mise en place this month?
yummy
No Gordon Ramsey getting his freak in here😮
What are the names of the restaurants!!
You guys mixed the music way too loud in the Jean Georges segment
We love a ParmArm
38:38 Game of Thrones reference.
Music sounds like Final Fantasy X
I want to be happy.
👍🏿
Runnin out or content I see yawning 🥱
2:27:49 Why did he say crispiness like that 😅😆😭
this is not a new vid ? u have had this for years ? why does it say its uploaded 2 days ago ?
Interesting name. Is he belgian or from Alsace-Lorraine?
Does caviar make your restaurant rich?
Who are you talking to, you moron?
LOL this is how are betters eat lol
There is probably over 1 mil$ in copper pans there…
Dr Strange as Executives Chef??
Everything we hear is an opinion, not a fact. Everything we see is a perspective, not the truth.
Imagine the lengths people have to take to me rich people pleased
.... having stable high value employment. the horror
1
I always eat here when I’m bored and want something mediocre.
Why the fk portions are that little, what a valuable plate,
Umm, I mean did he say it absorbs the blood?? @33:16 ?? Myoglobin.
Guy from Cote kind of a douche
What do you do with your leftovers??? Amazing food but how do you "pay it forward " with your leftovers???
Don't matter if it's Korean, still got la raza in the back. Bustin' out the Spanish for them call outs 😂😂
Was also impressively clear. Always fn cool to see other cultures being multilingual.