Best of Mise En Place

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Best of Mise En Place | Marathon

Рет қаралды 2,305,935

Күн бұрын

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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Пікірлер: 234

@golfbo9762k0bn 2 ай бұрын

behind the face of a romantic artistic french michelin star chef is always some mexican dude who is just the goat at cooking

@natpaul4965 Ай бұрын

Or Bangladeshi, or Algerian, or Somalian etc but yeah - some dude who just bangs it out, even if he won't make a piece of toast at home

@fkcoolers2669 Ай бұрын

Yep - first read something like that in Kitchen Confidential so many years ago, and now seeing it through videos.

@TheHighway420n 24 күн бұрын

nope....your incorrect essay😊

@thatcandont 19 күн бұрын

It’s the secret to the kitchen. And don’t eat out if you don’t like people tasting your food

@Chungus581 Күн бұрын

@@natpaul4965nah normally Hispanic if it’s Americas or Eastern European if it’s Europe

@bpadev5904 5 ай бұрын

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.

@mitchcumstein9808 5 ай бұрын

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

@darrengeorge1396 4 ай бұрын

💯

@ArielK1987 5 ай бұрын

I have watched these episodes countless of times. And I never get tired of watching them.

@ApexJnr 5 ай бұрын

It's my first time and it seems good so far.

@cheesebutt1000 5 ай бұрын

Are you me??

@SaschaEderer 5 ай бұрын

THATS WHAT I WOULD SAY IF I WAS A CHANNEL SPONSORED BOT

@noyp236 5 ай бұрын

Same

@noeybalbonzers9755 5 ай бұрын

Facts

@amsterdamshusi 3 ай бұрын

Mad respect for Jean Georges chef having restaurants all over the world but still working a full day AND dinner service!

@idlefritz Ай бұрын

you don't want the "oui/yes chef" to start sounding sarcastic

@jaypruett9503 5 ай бұрын

"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

@meredithglass8760 2 ай бұрын

Seeing the respect and admiration in Chef Joe’s face after Chef Gabriel talks about finishing and presentation really shows that this is an awesome man to learn from

@CamboMeng 3 ай бұрын

The amount of work these chefs put it into their craft is insane. No short cuts in the experience. I wish to dine in a place like this once in my life.

@loganjoseph8375 24 күн бұрын

"we don't wanna give them a tiny amount of crab" proceeds to plate up a laughably small amount of crab 😂

@JessicaJones-me6sp Ай бұрын

I love Chef Charlie Mitchell's philosophy of letting everyone learn everyone's job. He isn't intimidated because he brought that restaurant a Michelin star in the first year.

@icecubez130 5 ай бұрын

truffle buying always looks like a drug deal lol

@jakeruffin9433 4 ай бұрын

Same 😂😂😂

@SheBytes2 4 ай бұрын

Sure does 🤣

@atnguyenquy1331 4 ай бұрын

Legal shrooms, so...😂

@elijahlash1637 3 ай бұрын

Mushroom friends :)

@LokniMiwok-j9m Ай бұрын

I was depressed for a long time and I looked useless and bad. This music helps me relieve fatigue and stress. Thanks for sharing. Whoever is reading this comment, I wish you success, health, love and happiness!

@DesyliciousFrozen 23 күн бұрын

If you come across this, please send your prayers and positive energy. I’ve been battling health issues for years.

@possessedgaming853 19 күн бұрын

I’m not a religious person but I’m wishing you all the best and strength to conquer your health issues and be at peace. Much love Stranger

@possessedgaming853 19 күн бұрын

May god be with you

@TheRange7 5 ай бұрын

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.

@Maverick-jn9ur 3 ай бұрын

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

@anthonyvillagomez3686 5 ай бұрын

Literally perfect. I’ve rewatched these so many times and I hope they keep making more.

@caciliadrachen 3 ай бұрын

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.

@tofuisnotfood3348 3 ай бұрын

What was the price point? Not that it matters but wanted to take the wife for our anniversary and she is super strict about money even though it's not an issue but you know how Jewish women are.

@caciliadrachen 3 ай бұрын

@@tofuisnotfood3348 I went with 3 other people and we all did the chef's omakase, which I believe the whole table has to participate in. We also had a few glasses of wine and got some appetizers. With tax and tip for the 4 of us the bill was $1200, so a solid $300 per person. It was one of the best grilling experiences I had and the Kobe beef they get literally melts in your mouth. Worth every last penny. Maybe try and pay ahead of time so your wife can't see the bill? 😂

@tofuisnotfood3348 2 ай бұрын

Sounds like an absolutely incredible experience. That's also one thing I am working on getting her to understand is that you're not only paying for the food but also for the experience. It's a show and dinner all in one imo. I've gone to a lot of high end restaurants before we met and loved every single one of them. I enjoy the experience of it. I know some people go for the clout, however I truly do just love and appreciate the work that goes into every detail and making sure every person that sits down get the exact same consistency as the next person. It blows my mind. Thanks for responding btw.

@Tennisisreallyfun 6 күн бұрын

Mise en Place and Omakase remain as some of my favorite content on KZfaq🤩

@SoloAdventureDiva 5 ай бұрын

I love this series!!! You see how much really goes into a dish and what makes a restaurant run.

@user-ul9ju3qx8f 4 ай бұрын

Quality means doing it right when no one is looking.

@Im_a_49er 2 ай бұрын

This is a repost and I don’t care. I love this episode lol. Don’t keep up with all eater episodes but I always liked this one.

@kaeDerrell 4 ай бұрын

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.

@garfieldbraithwaite8590 5 ай бұрын

What a privilege, thank you for posting

@giga_chad9 4 ай бұрын

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

@esotericchef86 4 ай бұрын

I've watched this 3 times, im sure I will watch it 10 times more. I love this

@Discreetkill 5 ай бұрын

Jean Georges forever the GOAT

@Daplug213 3 ай бұрын

Chef Joseph Rhee I respect the consistency in your hard work

@mrmeat4607 5 ай бұрын

These episodes are the best, we want more!

@harlanmartin9964 4 ай бұрын

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!

@aaronburke1236 Ай бұрын

Charlie Mitchell is such a bad ass

@DREAMVENUE-sz5hx 4 ай бұрын

I want to go to France just for the day so I can eat this wizardry.

@grantconway2664 Ай бұрын

Love watching this. Thanks for posting.

@chrisduna6483 27 күн бұрын

Great tips ! Thank you for sharing them !

@limzer77 3 ай бұрын

Ate at Don Angie and loved it. So thrilled to see the work behind the scenes. Bravo 👏

@RichardSchierer 4 ай бұрын

Thank you for giving me the opportunity to see behind the scenes at this restaurant.

@cptnemo20kl 5 ай бұрын

More "Mise En Place" videos, s'il vous plaît :)

@wendyharper8930 4 ай бұрын

This marathon was fsntastic.

@catfromcomiccon 26 күн бұрын

this was so fun to watch! more of this please! also i want to try lure so bad!

@pvkjithmanyu 5 ай бұрын

All these episodes are jewels on eater channel

@trinigodblessyouth4964 5 ай бұрын

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.😊..

@pvkjithmanyu 5 ай бұрын

Thank you

@teresaarvidson44 4 ай бұрын

I have never seen such beautiful, thoughtful, or delicious food! And unfortunately, have never tasted such delights...perhaps some day, truffles and caviar. Amazing..

@theorangegoodness 5 ай бұрын

Love all of your vids! So much backline work! We are appreciative

@suziesflavazkitchen9971 Ай бұрын

So beautiful to watch

@DoubleAA24 5 ай бұрын

The chef at Aska is a genius man

@StevieVman1 5 ай бұрын

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

@sltor2839 4 ай бұрын

Enjoy watching this video, thanks

@apengtv8271 4 ай бұрын

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

@koyokoyo9768 Ай бұрын

Those portions are measured to we served within a 8-10 course menu. You will be full by the end of it.

@erubielalanis6658 Ай бұрын

Does anyone else make a good plate of food and then sit down to eat while watching Mike En Place?

@Nels_77 Ай бұрын

ramen. always ramen lol

@gotskillz135 5 ай бұрын

He said ten after 3 and it was exactly the same time on my end 😊

@perrypadgett 4 ай бұрын

I would eat that sunflower pasta everyday it looks so good.

@sethsoderman5152 5 ай бұрын

Love amazing chef

@CLAROSCURO-uu7vs 4 ай бұрын

the best the YT algorithm took me to so far today

@AnnaBenson-wo2iv 3 ай бұрын

I didn't understand whether it was chicken or duck, but it looks very tasty, thanks for the video

@adamwhite207 4 ай бұрын

Great video. You do an amazing job making these. You could be producing these for discovery channel!

@elizabethphellemon1581 2 ай бұрын

I'm clearly not the target market for these dishes but if I had the money I'll pay to try everything on their menu just for the experience.. it will surprise you how those tiny portions can actually be filling

@sarozbagdas5308 5 ай бұрын

Thank you for this amazing videos

@recca7 4 ай бұрын

Great segment! To be honest lvl1 looked the most tastiest🤤

@kurayamihyroshi999 3 ай бұрын

Clover Hill, the only restaurant where chefs say, igh5 dawn instead of yes chef

@KimiAlgonquin-v1k Ай бұрын

VERY GOOD

@Playwithdeutschland 3 ай бұрын

Such a great video

@harold7239 3 ай бұрын

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

@TimeAttack2003 4 ай бұрын

I paused the video when the owner called the dry age cabinet, SWAG

@001SapoBBQ 3 ай бұрын

thanks

@liahfox5840 Ай бұрын

I'm thinking of a big morning breakfast, and I normally skip it. 😛

@edredding 5 ай бұрын

The amount of liquid that flew out the crab once they stabbed him was insane 😩

@googo151 5 ай бұрын

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.

@joost4656 5 ай бұрын

Is this a NY only compilation? What about the SingleThread or Harbor House? They definitely deserve a spot over some of these.

@upgradedeggaroll 23 күн бұрын

Never wanted to try something as much as that egg sandwich

@user-mt8kt7cx9h 3 ай бұрын

Amazing 😍🎉

@TheGuanche88 2 ай бұрын

Gabriel Kreuther is a genius

@Potikse 3 ай бұрын

I feel like I saw this 2 years ago, massive déjà-vu

@ahopkins1978 3 ай бұрын

Read somewhere that kingsford uses a lot of additives and not natural hardwood. I’ve been using cowboy charcoal briquettes with great results

@alexschwager2645 4 ай бұрын

simon kim REALLY knows how to run restaurant god damn hes smart

@notforwantoftrying1 5 ай бұрын

We need more Mise En Place dude, I'm bored of freaking pizza vans!

@AlexWindover 5 ай бұрын

chefs love to tell us how much work goes in to each dish...and how we have no idea.... no idea man.

@TheFoodie101 5 ай бұрын

thank u for this video fr.

@Fandangodoodles 2 ай бұрын

I hope I get to eat there before I am gone :)

@NA-kc8ux 3 ай бұрын

Put soms clouds of beure blance on the side of top with the brioche egg yoke caviar

@NA-kc8ux 3 ай бұрын

Champagne beure blanc to be precise

@yvesrn Ай бұрын

2:40 min - DONE!

@patrickr9716 4 ай бұрын

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.

@holyfox94 3 ай бұрын

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.

@danielloustaunau467 3 ай бұрын

You no what's funny Is you can see that there mouthed are watering when they describe what they are cooking

@darrengeorge1396 4 ай бұрын

This Is 🔥🔥🔥

@ZwenaSheya 2 ай бұрын

Homie eating eating every second oyster 😂😂😂

@filippocalvenzi336 4 ай бұрын

wow ..... that delicious yellow fugushima tuna from hawaii.........

@scottlawrence599 4 ай бұрын

I 100% wanna work for Preston Clarke.

@angeleusebio9451 4 ай бұрын

Excellente, yeah

@CoachZed 4 ай бұрын

i'm only a couple minutes in, but who does the music?

@zakrnbgg4334 4 ай бұрын

I left my iPad on auto play for hours this is the end video😊😊

@1ntrcnnctr608 5 ай бұрын

there will always be cooks

@akirytkonen2380 Ай бұрын

one thing that always comes to my mind, where do you get the money to start these kind of places? not to mention the salaries

@platoquemado 3 ай бұрын

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.

@user-io2dv7no6u 5 ай бұрын

there's also a namesake jean georges restaurant in shanghai, is it real?

@luphoxcastl 4 ай бұрын

Don't matter if it's Korean, still got la raza in the back. Bustin' out the Spanish for them call outs 😂😂

@luphoxcastl 4 ай бұрын

Was also impressively clear. Always fn cool to see other cultures being multilingual.

@TimeAttack2003 4 ай бұрын

He is not a good boss for chefs producing perfection

@WaleedKhan-ms3qv 4 ай бұрын

mise en place

@tunneltu 4 ай бұрын

I can`t belive that a french trained chef uses rings and watches while cooking.

@captainalucard4212 3 ай бұрын

Bro is eating that Cavier egg like candy.

@gooner1ization Ай бұрын

One of my biggest issues is when pompous chiefs make English speakers answer in French. If you're in a French restaurant that's fine. Makes my knuckles itch.

@EsperanzaSartinez Ай бұрын

Señuelo Fishbar es tan alto

@black_n_brown 2 ай бұрын

Gabe from ‘the marvelous mrs maisel’

@bekirarslan1443 5 ай бұрын

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 😊

@static79 3 ай бұрын

What a lovely amalgamation of presumption, condescension, nationalism, and xenophobia you weave.

@bekirarslan1443 3 ай бұрын

@@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 !

@lyv3070 3 ай бұрын

@@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..