How Chef Emma Bengtsson Runs a Two-Michelin-Starred Swedish Restaurant in NYC - Mise En Place 

oh it's not on the actual restaurant but on banquette

hahaha, kaka

that and kottbullar! but your furnitures kills toddlers ..... netflix told me!

I hope she also serves Surströmming someday

Just wait till she whips out the Koldskål, they will throw their third star at her.

Manage, don't micro manage. Trust your people, check in on them but don't hang over them. Give praise publicly and critique in private

Jacob Collier : 😎

@@ColorCodeWhite Jacob Collier: laughs in microtones

I worked at a bar for 11 years, during covid we had to shut down for like a year, owner decided to open a foodtruck during this time, me and 2 others from the bar decided to go work for him in the truck during shutdown, he ended up selling the bar after a few months, man has worked 90-100 hour weeks every week from when he opened the truck 16 months ago except for 1 week where he took 3 days off for a mini vacation, sundays are his only day off and I'd be willing to bet he doesn't take the entire day off. Up at 5AM at work 6AM home from work 8-9PM every day. Meanwhile I start at 10:30AM get off at 4:30 PM

Trust me, the video editing and the fact that she's on camera are playing with perspective. When she said "it's all good as long as I don't hear something break" and how she stressed over the banquet sent chills down my spine. That is a high stress environment, where the final product must be as close to perfection as possible and any sign of failure or lack of concentration gets heavily flagellated. You have a team of 10+ people on the line, with incredibly intricate jobs, plus a time constraint that needs to be within 15seconds of accuracy at most AND expensive as hell product. You can't deliver on your portion of the dish and suddenly 4 other people have to redo a whole table bc of a fuckup. Not to mention how it might affect the timing of others preparing for the next courses. I just made myself nauseous from the flashbacks. There aren't many chefs (in my experience) that deal with this by the actual definition of calmly. Edit: 9:49 gave me hope tho, big ups to her. I'd love to pick flowers and was dishes at her restaurant lmao

it's calm until someone make a mistake trust me if you're a chef serving more than 100 people the kitchen will become a warzone

@@Axelrun1994 Swedes are very calm people.

It's the Swedish style

Yeah, on camera🎥📽How is she off film????🤔🤔

den525 same here

the rouge family.. they all trained as pastry chefs first. apparently it builds up attention to detail.

Forgot the guy's name - a Frenchman who moved to Washington DC. He was a pastry chef that turned to a head chef to owner/chef. FWIT pastry chef's often double on the line in smaller restaurants. They do fine, it's said, because of their precision. Line cooks can fill in for pastry chefs, but generally don't do as well. Edit - Michel Richard is the guy's name.

@@recoil53 I love playing around with flavors in desserts, but I couldn't do precison plating to save my life!

i like it

All of the top restaurants in the world have very calm staff. Still unbelievably intense, still can be incredibly humiliating. But calm,quiet notheless.

@@apothecurio i think the problem is being a head chef is always protrayed in media as a egotistical maniac that does nothing but cuss people out

arnold jayeola so when did you meet her?

arnold jayeola u worked under her?

@@RayasNegroOvejas Its a meme google it

Seems down to earth since she didn't want to be head chef in the first place.

Yeah a lot of Head Chefs exude arrogance. Not her.

Saul Tlaczani Limon ahaha this one 😂

The guy with the expensive accent?

_ ElDorado lmao yea that guy

who?

😂

Camil .Massion dognut

As in a dog's balls?

Gordon was usually working with bad chefs, shes working with people who are good and know what they are doing.

Hahaha

“Sorry chef”

micheal16sore its a swedish thing. We Call it ”jantelagen” :)

i agree. it's hard to work for people you don't respect

hi

Go ahead I'mma wait for your review

I'd bin those overpriced pieces of crap and take a cab to the closest restaurant the serves real, unpretentious food that normal humans eat.

@@konradbrochocki4923 come on, that nest is a work of art... some people thinks that food shouldn't be just delicious... it can have other qualities too

@@konradbrochocki4923 At least this restaurant's food looks more humane and normal than other michelin starred restaurant's insane dishes

@@konradbrochocki4923 that price are for 15 course meals and that "crap" is one of them. The meals also crafted to compliment the tastes of other meals. Correct me if im wrong with the info.

the funny thing is I bet he actually does to a lot of people

Yes...he is a joke more often than not.

Gordon is full of bs. disgusting man.

Demi Nada no

Demi Nada nope, he’s actually pretty nice irl, just don’t piss him off

It's the Swedish style

@@babyfaec the Scandinavian style ;)

@@jodawgsup true :)

Craziness doesn't really shows on the screen, behind the scenes however, is another story, my friend works with her.

as a finn , worked with finnish and swedish michelin star chefs, i can say this is not true atleast what i have seen. all tho off work personas are more down to earth that french , italian or central european chefs(especially french)

A lot of chefs speculate that the third star has less to do with the food and more to do with the setting. She doesn't own the place, so she can't make those changes.

@@recoil53 perhaps someday she will own a place

@@ahmedgamal-lf8hl If she wants it, I hope so. If she's in a good situation, she might not want the extra stress. Finding business partners you can trust isn't easy.

@@recoil53 Aquavit just re-opened after a massive renovation, there is only one reason to spend that kind of money...

Red Jhon not many 2-3 star chefs are as calm as she is.

Michael Hanna that’s why she doesn’t have 3 stats ;)

Kandy5 being calm is a struggle to do in a kitchen like that.. i salute her for that... most head chefs can't do the same 🤣

Kandy5 u deserve no stars how bow dah

@@miajones2731 its in front of a camera, of course she would appear calm

i bet she was thinking it

@@Infiniterhythmstudio she was telling the camera crew nicely to gtfo coz the whole kitchen about to be smoked like a southern brisket.

HAHAAH

it's always 420

*maaan*

the larger courses are for the banquet, the dining room has 15 course tasting menu, the banuqette has 4 course "banquette" menu

The only reason others are small portions is because they'll send you 30 plates. would you really want to eat 30 full size plates of food?

@@felixgonzales9786 yes

Way too small for eating, but i guess a tiny taste will be worth the high-prices

@Abitamim Bharmal $150 for 15 plates is $10/plate. If you want full size plates for $10, go eat at Olive Garden.

Ivan Enriquez but are her cucumbers evenly cut?

@@andrewduan5123 you know you're wrong for that.😂😂

U must be dumb

Kinda defines the standard. You can’t be the best if you’re normal

It's on the camera dude

In Norway it’s less calm, but more reserved. We were social distancing before the pandemic.

Ther was also this other dude with the 1 Michelin star in the strip mall , he seemed also super normal

Never say never x

Finns det något godare än köttbulle?

@@1111mariokart nej det finns det inte.

@@1111mariokart Julskinka.

"It's 4:20, and I'm going outside for a short break.. BRB"

@@erik.... after that... Chocolate cake

Jonathan Tuovinen thank you 🙏🏻

what i want is, i want see this woman vs gordan . haha

ToxicPande *Gordon

Phao Jie *Gordon

"Gordan" lmao

@@KaninTuzi Its a real name tho xD

HI, VSAUCE, MICHAEL HERE

I SAW THAT HAHHA

Wtf are you talking about... one little cube of meat and you consider it a reasonable portion? Michelin or whatever this is ridiculous for a portion! To eat and then feel hungry after a while...

@@Thereasonable129 it's FIFTEEN courses. If you're poor, say you're poor.

@@dylangodwin8325 It's not about poor! It's about spending money to those who deserve to and who value generosity! Come to Greece to learn what real food, generosity and generous portions mean which are way much better than the little cubes you see here! But i bet you don't know because as a butter boy that you are you hung out with your other butter buddies and choose to judge people by their pockets and where they spend them at fancy restaurants. And you use the word ''poor'' like it's a sickness. I know types like you they are millions out there who value money above quality and ethos. That is how hollow you are as a person and you prove it well by your comment! I prefer to spend my money to chefs and even luxury restaurants who serve real portions and not tiny girly portions, to people who respect the customer first not the pocket. But victims like you who leave in their own bubble choose to pay chefs 200% more than what the real food's value actually is and you think that you pay more for their skills, while they rubb their hands for the satsfaction of for more money while they give extremely less than what they receive and customers feeling hungry short afterwards. And by the way it happens that i am not poor! So before trying insulting someone that you don't even know do your homework first and then get out from your ''golden'' shell to learn what real life is and what a real man is!

@@Thereasonable129 that is a very well thought out, and worded reply... Nobody gives a F*ck. lol

@@dylangodwin8325 That is because my thoughts and words are easily expressed when they are true... Anyway, I wouldn't expect a better answer from a person like you...

What are you implying??

Earning their way rather getting things cause they are sexy. They put in just as much work as men and deserve their spots.

Woman chef here. It's a man's world and we do have to work a little harder to earn our keep. Peace!

true

step 2: make the dish look like something you bought at a craft store

@@jordanjmdjmd74 when you get to that level, like the best of the best, it essentially comes down to the smallest details.

It's only because that's what most of their costumers wants

Caviar is overrated...

swedes probs know their caviar