How a Master Chef Runs a 2 Michelin Star Nordic Restaurant in Brooklyn - Mise En Place 

Yes it should!

@@malin01s47 nope!

Depends whos foot

Two schools of thought. A) Honour the ingredient by keeping it in its natural shape as much as possible. B) If you can't eat it, don't put it on the plate.

@@lefthandright01 Who says you can't eat it?

Yeah very strange. It started by people using Michelin maps to go around new countries they have never been asking also to places to eat. Then the restaurant guide happen

Wow I didn't even know they were the same company. That's crazy

@Arwydd Hays novelty? 1926

This just ruined my night...

@Arwydd Hays I don't think so at all but to each their own. The century of legacy speaks more to me than some god chefs considering they are the ones that hand out the stars to the god chefs. It is positioned above any individual chef which adds to the pretigeous nature of it.

That's his Swedish mindset

He already killed the guy who was supposed to deliver it.

@@danaltamirano2546 u can only hope

Pretty standard in a commercial kitchen.

What was he supposed to do? Start throwing feces everywhere?

He's from Sweeden

Nordic chefs just seem ridiculously calm, even in highly stressed situations.

@@inspectornl Gordon Ramsay should take lessons from him

Crab rave sad noises

That’s actually them most humane way to kill crab and lobster. Instantaneous. Much much better than boiling them alive.

But is the crab going to be ok after this show?

@@robindabank565 yes

@@jWikid ok that's releaving

god , you just made my day

@@dh7222 Yeah, I see that as the bigger issue.

Pretty disrespectful to the food imo

you wouldn't care one bit because you are dead! That and your brain cannot comprehend language or any concept of a restaurant or menu because you are an animal.

You can make pescatarians happy.

And copious amounts of truffles 🤣🤣

They actually do serve a copious amount of caviar here. About half the courses feature it.

Well, I ate at a one-star Michelin restaurant a few years back and there wasn't one single dish with caviar and not even a whiff of truffles. It was still absolutely heavenly. I don't know if it's more a feature in the American Michelin-starred places they feature on this channel or what.

@@avalen767 Oh interesting. What style of food was the restaurant?

@@kevinchan3668 It was a fairly long time ago, but it was Nordic-influenced French haute cuisine. Fairly typical fancy Michelin faire, just no caviar or truffles.

"line"

That’s called a true entrepreneur as opposed to a lifestyle entrepreneur. One builds an empire and often is called a sociopath because they let nothing get in the way of their vision. Lifestyles build wealth to support their fantasies. The former is extremely rare, which is why it’s so fascinating.

@Luis Alberto Pérez Nájera lol

@Luis Alberto Pérez Nájera So you suppose you are better at preparing meat than a Michellin star chef?

​@Luis Alberto Pérez Nájera if the birds had salmonella disease, the supplier company would be accused first. I don't think he doesn't choose a qualified supplier.

LILMS 😂😂

I was disappointed when he didn't look up and say not anymore

ROFL

I chuckled about 10 seconds to this comment. Well done.

Well, can't have jet lag if you're dead

underrated comment😂😂😂

l000l

Mc OOF 160 likes for this?

@@TheGodYouWishYouKnew Oof

1K by me

Riley W It’s not funny though

@@TheGodYouWishYouKnew what is, is how it's making you salty

To be fair, that's probably the most painless and humane way to kill them, but I still loled at that bit.

@@JiaRuAu The more humane way to do it is to freeze kill it. Gradually decreasing the temperature of the water until it dies. They usually tell people that putting a knife to its head is "humane" but its only the most effective without having too much trouble.

@@Raphael-vf6rq The more we eat at vegan / vegetarian restaurants the more clearly other restaurants see that human is not a creature entitled to limitless and utterly painful chopping, splitting, roasting, burning.

@@Raphael-vf6rq doesn't freezing them to death lower the quality of their meat?

@@zkrwiikosci Ok vegan.

Lol what?

@@joshstern3940 he meant their heads against the wall at times when the ingredients are not available and they don't have other options

@@Nurg1982 lol

@@Nurg1982imma be honest, I don’t think that’s what he meant😂

He's 40?? I was watching this thinking damn this guy's doing alright in his career for being in his 20s

@Ivan Drago even his mannerisms are that of a young person

I thought he was 19 lmao

40????????????

@@redvenice7253 chill

@Margaret Kpeh The king crab was intended to replace the scallops, but then he decided instead it would be used as a meat substitute for diners requiring or requesting a pescatarian alternative. This pheasant dish might indeed be replaced by the crab! As he said, an onion can be just as valuable as a piece of fish or meat! I think his philosophy is something we should aspire to. Meat and fish have their place, for too long they've ruled the plate, de facto.

*nods while eating doritos*

@@anothertarnishedone5960 thanks for that one

mother nature?

Tbh I would like to keep it that way. If you aren't rich and can afford only the best food 24/7 you better don't know what the food industry is doing in detail. :/

Watch some American le cordon bleu videos on here...and you'll lose that respect...scammers out there buddy

Insanely overrated you mean...

You need to work in it to truly understand it, which I have done so I honestly think whatever y'all want

which singapore restaurant is it?

Cai Hui Jay Fai

He's just acting for the camera

@@caihui9642 hawker chan

@@smallcheddar4986 If this is acting, I would rather see this than 90% of the chef acting themselves either as if they are at the apex of wisdom where everything coming out of their mouth is the second coming of Christ or bossing their cooks needlessly (yes, that includes Gordon Ramsay sometimes).

and with the ring on

peas are from the mediterranean, so hes a fraud.

@KillTheTank YouRE aN AmeRIcaN aREnt YoU

@@Chrisxulo u r one of those fuckwits

HELLO EVERYBODY!

Boooo!!! We hate you!!!!

boooo

Greatly said, we often stop appreciating things that become common for us.

@Jericho Kilmanja vegetarian food lacks essential vitamins

@@jaeboogie2786 shush looser

He then proceeds to serve the onion

well, it was an onion in a 14 course meal tho' :D

@@akronakron4352 "you can still feel cheated by a 14 course meal"

@@sr7olsniper to be fair, high grade pine mushrooms can be more expensive than truffles

I didn't expected to eat carpenter ants at #1 restaurant in the world, Noma , but I did....

saeta he kind of looks like the guy from the first purge movie.. the whack job

Chris Albanese yes! The guy that comes to the house with his creepy friends

Lol

I just woke my children ! 😂😂

a lot of Scandinavians have that scary look to them lol My whole heritage is northern European and I'v been told I look like I purge too lmao

It gave me stress

Gave me gas.

No, it’s definitely pretentious

INCREDIBILIS!

I miss playing for honor i got the game by psplus and it expired and i cant play it anymore

Infernami no one asking idiot

@@dreal0g857 Everyone's free to what they can say

His head exploded with juices

Eat this 💩

I’m not impressed I feel like you owe me money for replying to your comment

@@Jc-si6pj Can i pay you in pelvis strikes?

Lmao

Ignore the /whooosh Your comment is hilarious tho. 😂

Honestly... All the food looked unsatisfying or gross. Medium rare poultry plated with moss? 1 shrimp tail plated with rocks? Some onion slivers? Extremely pretentious stuff

Try chef's table on Netflix, pretty good.

Cooking shows are badass forms of entertainment. That’s what makes Ramsay a genius

Go old school, gordon ramsays boiling point, and even before then, 'marco'

@@jackieenois Yep, Chef's Table was the originator of these type of restaurant high end documentaries.

@@jackieenois I was just about to say. Chefs Table is the best!

I read this in a british accent.

amazing

@@27toten lol

@@27toten same lol

@@27toten It comes automatically

😂

@ZackM bit classist mate.

@@TotalWarDesigner Petals dude ....

@ZackM peasants

I'm just looking at all that delicate plating, like: um...what? There should be a Michelin Star system in place that sets a maximum plating time of 5 minutes. Just to see how other more realistic companies do. If it takes longer than that. Something is wrong. The Michelin system wasn't intending to get that far in artistic prep requirement, but it did anyways. It leaves no room for other fantastic places that are deemed less quality because don't see plating as a main priority. I think the best restaurant to eat at would be the equivalent of a -3 Star restaurant. Just a couple notches below an official rating. Similar style but not that prestige baggage and stress that comes with it, to maintain that star.

🤣 so true

And the price can feed more 10000!

😂😂😂

@Chewbacca I'm pretty sure that even though the individual portions are small as hell, you pay once to get a course of like 6-10 different dishes. Edit: He said in the vide you get 14 of them, surely that's enough food!

@@TheDinis553 14 courses may seem like a lot but from my experiences, course menus from these restaurants do not make you full. Its meant to be an experience and not just to eat but to enjoy the atmosphere and visuals. All the food is good but they rarely ever fill you up.

I'd give him an "F." Chefs like this are ridiculous and nothing but foodie con men. He is serving what essentially is an 14 course service of bite size snacks and getting away with charging way too much for them.

@@longwhitemane Fine dining is not about being full from eating, it is about the experience. No one forces you to survive at fine dining restaurants. Me personally, I dont think I will ever do it either, but you have to respect their craft and dedication to it.

@@longwhitemane this just shows that you've never been to a fine dining restaurant. they look bit sized but after the 14 you are still very much full

@@longwhitemane ffs they literally serve one piece of meat on a course, like tf.

@@alter4442 dats normal in fine dinning restaurant, your there to explore flavors and experience. Ur there for long ass course meal and can last for hrs its not a quickie meal.

😂😂😂 🗡🦐

But he went back to sleep...forever....

The eyes immediately open up when he got stabbed 😂

locally as in the planet earth? You know that sometimes because of weather or animal population/crop season some ingredients are not available all the time, everywhere.

You paid, he really doesn’t care. 😅

@@ljlarrea If i cooked it i would be disappointed. If you gave me the same expression as you would at McDonald's I'd be pissed.

@@styrineee5887 i'd agree with that, I know that these 14 course meals can range from 200$ to 20k$ but. using mf'ing tweezers to pinpoint every detail just to have some dude swallow it whole lol would defeat the purpose

Me: so wheres the main course?

Richard Sec deadass though

You can't make yourself a target with sweetroll thieves around every corner.

Skyrim belongs to the Nords!

@@korppi164 u damned stormcloaks !!!!

These food aren't meant for Nords. Just look at their size.

I’ll stick to my skooma thank you

In gourmet there's both dishes and courses. This would not serve as a course. Of course you get other big meals during your 14 servings.

Shrek would enjoy it.

Ryan Grech true. Shame they don’t sell eyeballs

Melvin you’d be surprised how many chefs do things like that.... I knew one that has a dish that’s straight up tomato’s on the vine still

onions are really great with a sprinkle of vinegar and some chunjang sauce

Haaaaa

Ah the new answer to knowing where your food is coming from 😁

LMAO

All while imagining your eating what's in the screen

Mr. Fancy here while I eat a brick of rice and spam aka musubi from my local 7-11.

Looks like a restaurant where you eat, and then go for some junk food to actually eat.

@@OverG88 ive never eaten at that fancy of a resturant before let alone one with more than one meal, never really seemed worth it to spend a couple hundred on food for a night, might as well pay my rent first.

Lmao

@@OverG88 Ive been to one 3 star (Gordon Ramsays), a couple of 2 star (Vollmers, Fäviken, Jordnær) and quite a few 1 star restaurants and I have never been disappointed "volume-wise" whenever I had a multi-course tasting menu. The only place I remember that I thought "I want more" after the dessert was after a 3 course lunch at Gordon Ramsays but that was partly because it was so good.

😂😂😂

I thought the same, it looked extremely relaxing, especially himself the head chef.

@@HiSpeedOxygen It's never relaxing, but it can be very rewarding, especially when you pull off a good night despite an issue like the scallops. It can be a very hellish, or very fulfilling field depending on who you're with and what you're doing.

While I agree that it did indeed look like a relaxed and good work environment; it's not hard to act this way on camera if they drop by once. I'm sure that there will be very stressful and more negative days; however at the end of the day, they get fulfilment out of creating amazing food.

You can feel the passion everyone there has for the food. When you have a common goal and a shared mentality, work is a joy

Maybe he brought the work ethics from Sweden

That’s a requirement to get your first star. The food quality is what gets you your second

He sounds super Swedish, which he is

@@_Wos_ I guess he was tired of paying obscene amounts of taxes. That is why he is in America.

That's what a swedish accent sounds like. Most of us doesn't sound like the swedish chef.

And a bit sexy ;)

that'll be 47.99 thank you.

That langoustine is just an eatable decoration

A full bowl ? Youre asking too much... 3 pieces "BEAUTIFUL" presented. That'll be 30$ now XD

Ohh you mean the le de rock?

LMAO

3:04

he was like: ._. o_o

Thought he was coming for a spa day

what is the difference?

Not really. But ok.

@@irishkelly2062 Artisans work with actual tools. Not cooking implements. Think SCULPTOR.

@@isorokudonothis is from the Oxford Dictionary: noun a worker in a skilled trade, especially one that involves making things by hand. Try being a nicer person to talk to...

Heard a couple of stories of chef's going into that area. It kills them to see their work taken in not seriously by customers.

@Veit Schrumpf did you see him use the organs?

What a wonderful comment bud. I wish everybody thought like you (us).

Yet we let people suffer slowly at end of life care.

@szs voc maybe he thought you said he respected the fact that he decapitated everything that was alive. I had to think for a second and read it a few times to understand what he said.

We need to respect and appreciate the animal that died to feed us. Too many times we take meat for granted without appreciating that a life has been lost.

Or, weird approach, we just dont kill birds for food..

hubert wrobel no, bird is good

What do you mean he beheaded a king crab only to say it wasnt good enough

@@hubertwrobel9561 So ur telling me that the bird, one of the most common and important part of many food chains, including ours, should not be killed for food? okay bud

Hence the several year long reservation period to get a table. ^_^

But here is your grain....

Warden top heavy

Truffle supplier : keep it 100%

Some random vegetable that you've never heard of supplier: I got u fam

As a person who is poor as fck. I REAAAALLLLYYYYY want to try caviar and truffles. And foie gras. And sharks fin and swallows nest. You know what, I WANT TO TASTE ALL OF THE LUXURIOUS INGREDIENTS of the world. And it will be my goal one day.

@Mr123456789and not sure what you're trying to rebut here. My point still stands

@damplips damplips ok mr fancy pants

bloody well said mate.

I wouldnt understand it even if I was rich, those leaves on the plate that are gone in like 2 bites just arent worth the time to eat to someone like me.

@@steve88luv well i think the "rich" can buy a lot food if they want but they want quality over quantity just because they can

No sense at all. I love tasty food, which is why I want a full size dinner plate FULL.

I’ll try to explain as best as I can. See, these Michelin starred restaurants are very different from most of your favorites. For one thing, you have a higher chance of getting struck by lightning than to eat as a walk-in at one these restaurants; the reason behind that is many of the ingredients these chefs use are some of the most expensive, high-maintenance, and rare in the world, and that’s without taking into account the sheer amount of customer these restaurants get. In order to eat in one of these, you would need to make reservations months, if not years in advance. Now, why do chefs charge such ridiculous for such small amounts of food? Like I said, most of these ingredients are ridiculously expensive, and the amount of clientele they have to serve is extremely high, meaning that the costs of operations huge. Another thing to consider is that in these restaurants, you will be served multiple small dishes(in that specific restaurant, it’s 14 dishes), each requiring a specific preparation and plating. Why not one huge dish instead of so many small ones? Depending on the restaurant, this may be the case but the only one I know of is “Alinea” in Chicago. What’s this experience that a lot of people talk about? Have you ever visited a country a felt astonished by the beauty, culture, or history behind it? Have you ever read an eye-opening book that had left a tremendous impact in you? Have you ever seen a sight of nature you can’t help but stare at it in amazement? Chefs of these really high-end restaurants are trying to get you to have a similar experience through the medium of food; how they decide to go about this is entirely up to them.

Rich people eat really tasty, expensive food all the time. So the only way they can have something 'special' is to pay an OCD chef to very carefully make scallop heart tartare.

He just wants to live a quiet life

The purge 1

Shadow cover his eyes while he smirks*

Dont worry, soon he will monolouging all of his evil master plan to audience and flash backing for 3 episode so protagonist can stop them before it happen

Food Wars fanfic irl

well its a 17 course meal. if they serve full plates, maximum your stomach could take would be 2 or 3 courses.

Some? One. The scallops.

#chefslife If its not that its something else, believe me.

@@brandonmatthews4112 I have been trying to get feta for like 3 weeks but covid said no soo

@@jasonbell6670 why do you want feta? just use some Kraft slices it's easy

More like half of teaspoon whilr you can grab other delicious food that worth 15$

@@zzpotato1238 $10 my man.

@@bigman88george3 yeah thanks for correcting me

Poor guy 😂

I didn't catch that at all. Man we are some brutal creatures.

Yes 😥

He literally Said the name, they aint shrimp

I’m glad someone else caught that things eyes popping out of its head as it’s being split open

I think it’s important to take just a second to at least respect what you are eating. Humans are so far removed from the butchering process that they think about food as a packaged item on a dish and not something that was living and experiencing the world through its own eyes.

It's sad that people are thinking like that nowadays. I am always pissed when the food in my college does not taste good. It's like the chefs there dishonored those animals. Just imagine you getting defaced like that after your dead...

that's most good cooks mentality though. They're highly ranked cooks because they look at food and ingredients differently than the regular person, and that's what they try and show customers through their cooking.

This is one reason I respect (most) hunters. They are far more in touch with the food they are eating, not only did they have some part in butchering the animal, they harvested the animal in its habitat... I cant say I've done that

Most high tier chefs and most hunters are the only people who feel that way. I truly agree with him on serving the bird with exposed feet, it was a living animal, and its important to see and process what you are eating

Not only that. its only a spoonful meal and you pay a couple of hundred bucks for this

@@emjilarson7372 It's a 14 course meal for a couple hundred bucks, not just one. By the end of 14 courses you are left feeling very full.

Michael Jay Herrera - if you can’t afford it go buy 14 packs of noodles

@@names_dave I mean... there are things in between this and 14 pack noodles lol

@@davidcalderwood2887 Yeah I'd definitely try this out w someone for like a cool one time thing :))

Legit

Lul

If it doesn't suit the menu and the taste is off people will notice these kinds of things. In a tasting menu everything has to have cohesion you don't just serve something to serve something that dish flows with the dining course. The onion and nuts is an onion soup it doesn't overpower the other courses and it doesn't take away from the other course hence the symmetry which is why they served it.

@Willian Liandra so basically just toss a whole bunch of nothing and call it food. You clearly have never eaten at any fine dining or Michelin starred restaurants. If the dining experience is poor you don't get to keep your stars you lose them and you're judged constantly secretly by inspectors. When your budget is 500-1000 dollars per dinner you expect to eat something amazing not something someone threw onto a plate and called it food.

@Willian Liandra tru

its called culinary arts

And still Karen is not happy.

wasted time on crap is not work or craft.