How One of the Country’s Best Chefs Runs Two-Michelin-Starred Ever in Chicago - Mise En Place

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At Chicago’s Michelin-starred Ever, chef Curtis Duffy delivers creative twists on traditional dishes like corn balls dipped in white chocolate, rabbit with capers and cardamom, black truffle risotto with maitake and Parmesan, and more.
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Editor: Charlotte Carpenter, Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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9 окт 2022

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Комментарии : 1,1 тыс.

@johncoles2415 Год назад

"Don't take it too seriously" - proceeds to have his chefs work in silence, and call out orders like weird robots. Nice.

@socialswine3656 Год назад

This place has such an eerie vibe. Especially the kitchen

@victorcursaw1744 2 месяца назад

It’s like the menu 🤣

@greenkyokitty Месяц назад

American Psycho vibes? lol

@socialswine3656 Месяц назад

@@greenkyokitty I guess yeah. The extremely clean setting couple with how serious and somber everyone is. Lacks the sort of heat and raw intensity that other kitchens seem to have.

@ForAnkhee 29 дней назад

@@socialswine3656yeah funny how sophistication, order and calm means eerie lol I guess that’s good thing

@phoenixkool Год назад

'We try to let it take an organic shape, we're not trying to force anything' Whilst slicing fish with a meat slicer and dunking it in liquid nitro. Yes.

@guardsmenedwin6213 Год назад

Totally organic and natural

@michaelgodwin7702 Год назад

He's initiating a type of reaction with certain tools, and letting the laws of physics a.k.a. nature do the rest.

@meganziegler3968 11 месяцев назад

Was just about to say this lol.

@Eriugena8 10 месяцев назад

completely organic...nitogen is used in fertilizer after all. and i cringed when he said...sashimi wouldn't be challenging enough. I'm guessing preparing fresh, high end sashimi for every table is more challenging from a skill perspective. but you do you

@JvariW 10 месяцев назад

⁠@@tuurio2511Michelin restaurants get evaluated on price as well. Idk what your expenses are like but you should leave ANY Michelin restaurant feeling fed. Broke.. maybe, but not still hungry. Even still, I’m sure if you tell them, respectfully, that your dining experience.. while unsurpassed in quality left you wanting a bit in quantity… I’m sure they would rectify that for you.

@realgoodmind Год назад

Eater has been killing it with all of the Mise En Place series. It has been amazing and keeps getting better.

@caciliadrachen Год назад

eater has me hooked on restaurant and cooking videos now! my entire youtube feed is nothing but yummy food lol

@blokin5039 Год назад

You were cought stirring your piepie in the soup😕

@mchamm3r760 Год назад

@@caciliadrachen I iiiii8i8uuuujjjjuuuuhhuhuuuuujuuuuhuuuuuuuuuuuuuuuuuuuuiuuiiiuiiuuiuiu

@larrycobb5798 Год назад

I agree 10,000%. I love the content that Eater has produced via the Mise En Place series. I have a newfound respect for the purist chefs out there!

@craptobotfanboy4958 Год назад

if you pay more than $10 for a meal than you are a deuschebag

@rickgelb2213 10 месяцев назад

His restaurant is the one in “The Bear”… This is The Bear restaurant where Richie gets his love for the service industry!!!!

@davidex24x88 Месяц назад

that is what i just taught that's why i went to the comments to check haha

@henrycl6737 Год назад

One of the most egocentric chefs ive seen in this channel, but one of the most artistry management of a restaurant as well

@magnusbruce4051 Год назад

Seeing that guy on expo was something else. Normally where I work, we have a manager (but sometimes it'll literally be a 16 year old runner) with a pen, and a rack + spike for the tickets rather than a full lectern. It's also mad seeing a kitchen working in near silence so that even in such a huge place with so many people, the expo barely needs to talk louder than a conversation volume to be heard and understood.

@GeorgiaPeche13 Год назад

If I've learned anything from watching The Bear it's that you can be no louder than a whisper in a kitchen and still destroy a person's psyche 🤣 EDIT: Binge-watching the Bear makes me wonder what kind of politicking/gossiping goes on in all of these kitchens featured on Eater. And why I'm now getting asshole joel mchale vibes from the executive chef

@magnusbruce4051 Год назад

@@GeorgiaPeche13 I had to google what you meant by "the bear" turns out it was only released here in the UK six days ago. Also it's on Disney+ which I don't have. Actually, I really only have Netflix and even then, I use my sister-in-law's account.

@GeorgiaPeche13 Год назад

@@magnusbruce4051 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-QFKe3o_yCE0.html The scene I'm referencing. Worth signing up for a free trial and then canceling as it's quite a short binge watch

@jessebishop2268 Год назад

@@GeorgiaPeche13 Yeah this one does not give me good vibes at all. A silent kitchen seems like a nightmare. The best places I've worked in have been ones where you joke around with your other chefs, especially at higher levels.

@GamerGods11 Год назад

@@jessebishop2268 you can still joke around and enjoy working in an environment like this

@DanyCesc83 Год назад

I am completely amazed at how complex the logistics can be for top restaurants, as a head Chef you really have to be on top of your game, and the staff has to be top notch as well in order to create such great experience. I love these videos Eater! keep them comming.

@ropositive52 10 месяцев назад

This is where Ritchie went to stage.

@jamescassar5348 Год назад

He serves what he likes and what he wants. He runs the kitchen how he sees fit. I don't agree with how he runs the kitchen as it's not my way, but that's the beautiful thing about culinary arts. You way is different, and I respect that. Well done chefs

@richardpearce4988 21 день назад

Absolutely right - doesn't jump out as the first place I'd like to eat at the price but I'm sure it's exceptionally well done, and huge amount of skill and work to put your vision out into the world.

@KanimNve Год назад

I respect the complexity it takes to run restaurants like this. I live in the Sonoma/Napa area and we have quite a few. But this is privileged eating. Two weeks worth of groceries in one sitting

@scotthull3358 Год назад

Lol try 6 weeks worth. Went to Ever earlier this year. Once a year type affair

@NotJustALineCook Год назад

Most people never experience this level of dining experience. Bucket list for me.

@KanimNve Год назад

@@scotthull3358 my bad I was basing it off of California prices lol

@KanimNve Год назад

@@NotJustALineCook nothing wrong with that

@omegaweapontmod Год назад

"Privileged eating." 😂😂😂

@brianshort7944 Год назад

The baby corn chef is one step away from telling elderly customers, "we're extending arts and crafts time by 4hrs today"

@atx0025 Год назад

Without a question the best meal I've ever had and may ever have was at Ever the last week of May. The entire experience is amazing. When Curtis Duffy talks about people not liking certain foods, that's my favorite thing about these types of menus. Trust the chef and remove the previous experiences and let the dinner guide you. I can't wait to go again.

@ceptember. Год назад

How much was the bill?

@atx0025 Год назад

@@ceptember. with wine pairing and because the person who went with me canceled, roughly 380 after tip.

@ceptember. Год назад

@@atx0025 I'm sorry to hear that On another note, when I watch this type of dining, it's hard to not think that all the meat you're getting served is cold. Is that what it was like? Everything was room temperature because it takes them so long to plate?

@nvondoom545 Год назад

@@ceptember. Me when I don't know what art is

@AllanMurmann Год назад

@@ceptember. it's warm, I'm a chef, and the idea of eating hot food is kind of wrong. your pallet and senses are not suitable for hot temperatures above 65 degrees Celsius, the right temp is always around 55 to 60 degrees Celsius ( you do the conversion), that food is definitely being served at the right temp.

@hunterjones4585 8 дней назад

Coming here was one of the most beautiful experiences of my life. They literally had me in tears when I left. I will absolutely be back. Thank you to the entire team for being insanely perfect.

@lex350us Год назад

Give me just a plain good cut of sashimi any day 😂

@MattButzen Год назад

The culture in this kitchen is uncomfortably close to the nightmare kitchen in "The Bear" lmao All the cooks in the back with genuinely dead looking eyes yo wtf

@bonaface Год назад

the silicone mats to enforce a silent kitchen is next level psychotic.

@Rowan-mo4ko Месяц назад

It's actually better for their backs.

@joshuapatrick682 Год назад

When you freeze something with liquid nitrogen you are literally destroying the cell membranes of it, IE freezer burnt fish. that is an interesting way to prepare and I cannot imagine it’s actually better than if wouldn’t have been frozen.

@alansmith888 Год назад

This guy has serial killer personality in the kitchen lol. Everything must be clean and quiet.

@erickemilianotapia5882 11 месяцев назад

Just realized this restaurant was used in the show The Bear!

@operatoncreation6396 11 месяцев назад

the wall gives it away.. lol.. every second counts, wish the season was better... very drama but like fake drama, like they got a Porsche and wanted to show people they got a Porsche but still good, just needs less then 4-5 storylines, can't go sopranos+

@rulerb2 Год назад

they way they deseeded the core blew my mind and as a chef never thought of using a mandilin to do it... amazing

@cdub5033 Год назад

Plot twist: The Rabbit's are actually local stray cat's.

@wutru3142 Год назад

I would literally die of social deprivation working in that silent kitchen like a programmed robot.

@tong1811 7 месяцев назад

0:55 “Sashimi is easy” 1:17 But- “I use a machine to slice my sashimi” 😮

@blindnumber 3 месяца назад

Do you know. WHAT IS like , Pro kitcen to work?? No...its like that when its good..

@bass-dc9175 3 месяца назад

Sashimi is easy. Frozen sashimi is nearly impossible without a machine. This is not the gotcha you are looking for.

@shintyty Год назад

That corn dish was like make random fancy shi t and charge a high price to make it seem cool

@michaelgodwin7702 Год назад

I love this video, and everyone has their own feelings and perspectives on how they want to challenge themselves and what it means to succeed, but at the beginning when he says cutting sashimi slices would be too easy for him... I feel like the art of cooking even simple food can be endlessly deep. Like sushi masters never stop improving their sashimi etc. so I don't think it's true it would be too easy for him, he just wants a different kind of challenge and evolution of his products rather than delving endlessly deeply into achieving the highest version of sashimi. Just my two cents. 🤷‍♂ 🐠

@mickvk Год назад

years ago we met Richie Farina and expressed a little genuine interest... He pulled us in and gave us a tour of his micro green garden.... So gracious, that guy is the salt of the earth! Glad to see him still at the top of the game.

@briandraper7630 Год назад

He was also on top chef a while ago before working for chef Duffy

@danremy7904 9 месяцев назад

Was this restaurant used in 'The Bear' ?

@MrSparkula Год назад

Curtis Duffy has an awesome story and has overcome some huge struggles to get where he is today.

@eyespliced Год назад

Cool, but did he have to go Mr. Freeze and dunk half his menu in liquid nitrogen?

@TwiitchMcGee Год назад

@@eyespliced you wouldn't understand

@hemanthkumar6951 Год назад

There's a documentary on him. Very moving..

@joey1694 Год назад

@@eyespliced try having your father murder your family and turning to cooking to release his pain and feelings.

@beasthunt Год назад

Is that why he serves frozen food with his fingernail painted. So brave.

@LibraMiku271 Год назад

All I can say... precision, professionalism, fun, and creativity in the kitchen. I dunno what else to say really

@sarwatihsan5165 Год назад

10:55 dude on the right is nodding at every angle possible The creativity and food ideas/techniques are on a whole other level!

@TwizziDuhEmcee Год назад

Mise en place, love this series

@KinkyLettuce Год назад

been following Curtis Duffy's career since watching For Grace Super inspiring

@RataStuey Год назад

That’s a brilliant documentary. So good.

@jro6497 Год назад

I am in it, for like 3sec, my dad talks in it and my brother is in it a lot.

@RataStuey Год назад

Was sad to hear that Curtis Duffys 3 Michelin started restaurant Grace has closed. But it sounds like it was not the fault of Curtis (or Michael Muser). Very glad to see “Ever” doing well. Curtis Duffy and his team deserve very success! Loved this video.

@JWard-Eire Год назад

Who's fault was it then..??

@ruminmusic Год назад

It is amazing to see a leader laying out the guidelines on how he wants to run his show, has a team of people who are at the top of their game and they are so good at working together that they don't need to yell out instructions to achieve common goals. Lessons in management, leadership, communication right in the Kitchen! Bravo to the Chef and his team. Each of the dishes is a work of art and craftsmanship.

@Google.Is.Skynet Год назад

I love the idea of a silent kitchen. A well organized kitchen and staff doesn’t have to be chaos 24/7. This proved it to me.

@johnyoung2702 Год назад

When you're so well off you need this to this to keep you satisfied

@purplewolfranger22 Год назад

Curtis Duffy has got to be my favorite chef I have ever had the pleasure of watching and working. A true joy.

@okeddy Год назад

job interview: what was your greatest accomplish? Chef: I had 3 people UNDER my guidance that I taught to make frozen corn balls.

@awachili 2 месяца назад

lmao for real.

@bradkuei5704 Год назад

It is really amazing to see just how much effort they put in to make one of these videos.

@Steven_Edwards Год назад

I came here after The Menu and appreciate the movie even more.

@kevinchan3668 Год назад

Wow this really was interesting I've never heard of a "silent kitchen" before, from what I've seen in these Mise En Place videos it always seems like quite the opposite . Also, the only experience I have with Michelin Starred restaurants is these videos and now I'm convinced that serving truffles and caviar is crucial to getting a star.

@chrisrose4769 Год назад

I agree but at this point truffle and caviar just seem like a massive cop out to me

@luisescalante14 Год назад

@@chrisrose4769 they are beautiful natural ingredients, why not use them?

@chrisrose4769 Год назад

@@luisescalante14 I agree they are I'm a chef and I just think it's over used

@asherward3533 Год назад

@@chrisrose4769 I used to feel the same way but after working wit quality truffles I think they're worth it, theres really not a flavor or sensation like it in the world. But they definitely are over utilized and its a major turn off to me seeing something shrouded in truffles because of how powerful they are in flavor

@PermanentHigh Год назад

@@luisescalante14 Because they'l don't taste good. They're just expensive. That's all it is.

@irevisibel9237 Год назад

Curtis is a legend, thanks for the MiseEnPlace-vid!

@molicda69 Год назад

Amazing. I love the discipline. A level above. It would be a privilege to experience their inspiring work.

@donttrickimtricky.8567 Год назад

Yeah he is pretty dope in person. Definitely likes silence.

@mautkasaudagar2305 Год назад

seems like a toxic workplace, the manager is supremely overbearing with weird rules and quirks, can't even talk to your fellow coworker while spending long hours at the workplace, hope he pays well atleast

@jisezer Год назад

It's not discipline, it's an obsession without purpose. Demanding silence all the time (even when there are no guests) is just over-bearing and ridiculous.

@donttrickimtricky.8567 Год назад

@@mautkasaudagar2305 Not at all . They work like professionals . And get paid like professionals. All fine dining has the no talking during service,it's part of the experience for the guest. You don't have the cliche server flirting with the hostesses or servers chatting about their dates the night before. Everyone is there to make money 500 a night for servers,bussers make like 150 in tips . Usually you know how many covers you have for the evening. Theirs limited lobsters limited red snapper etc. Everyone is focused. Service is usually only 3 or 4 hours longs only person that needs to speak is the main chef and expo . Also he impressed me with his cleaning skills. I was probably the only one there to see. But after borrowing our kitchen they scrubbed everything down with a foam that made the whole place look like willy Wonka bubbles scene. Cleaned it better than our cleaners. Plus the food was unique and delicious. Takes a day in advance to prepare. They don't talk much during prep either but that's just to keep up with appearances because they are performing the entire visit. He's a normal dude likes food ball and parties.

@commentator245 8 месяцев назад

@@jisezer this kitchen is ran like North Korea

@allwheeler Год назад

“For Grace” is a documentary on him. VERY interesting and insightful to him.

@Donj171 Год назад

Gotta respect chefs view point on everything, known about Duffy for a long time and it’s cool to see him be happy!

@jasonbeghe4627 Год назад

Always a pleasure to be in his company I assure you, he makes the best dishes too!

@nurlagrande Год назад

From what I’m seeing here, best dishes sounds like the overstatement of the year

@jasonbeghe4627 Год назад

@@nurlagrande You gotta taste it to believe it.

@weilinma4449 Год назад

This gotta be the most clean and beautiful kitchen I’ve seen

@steph4559 Год назад

As soon as he said “eating something hanging from the ceiling” I was out

@Uncle-Ruckus. Год назад

U wouldnt even afford an meal eitherway 😂

@Phoenixz33 Год назад

I really appreciate seeing Chicago on here! Hopefully you guys got film of a bunch of different Chicago restaurants on this trip. If not, come back soon, NYC to Chicago flights are relatively cheap...

@twodeepupyours508 Год назад

Love this series

@havardwarnes5607 Год назад

such a warm vibe

@0037rmb Год назад

Food looks great. I’d be scared af to sneeze in here tho. Might get kicked out for being too loud

@bubbad695 Год назад

Right , the food and experience would be awesome but the fact that there is no noise allowed in a kitchen is a little much !

@ignight4461 3 месяца назад

This place really is an experience that cannot be explained, it's really worth it

@foreignfern Год назад

11:57 What a lovely approach to action.

@johnkim3278 Год назад

I ate at ever a year ago and the restaurant was beautiful and the food was delicious. I think because I’m younger I wasn’t given as much information as other tables about restaurant and chef background but I still loved it overall

@brett6204 Год назад

You compliment the resteraunts beauty before the food. Not my kinda place

@kameronsun Год назад

Love this series! Highlighting amazing chefs 😮

@StitchJones Год назад

Incredible stuff!

@nhatgistavrou Год назад

amazing work

@jesselopez904 Год назад

So I freeze my hotdogs the day before then we slice them tip to tip. Our mustard is imported from Isreal. Then the pickles and bread are incorporated with a light mayo creme. Jesus Christ!

@phichau90 Год назад

the nitrogen fish is kinda weird. doesnt it lose the freshness.?? someone please explain. slicing sashimi style easy but it doesn't lose the freshness.

@JogBird Год назад

all fish that is eaten raw should be frozen to kill parasites, etc.. this isnt anything different

@ktktktktktktkt Год назад

I believe "freshness" in fish is lost through poor freezing technique (creating large ice crystals) over a long period of time. Actually, flash freezing in a similar way is a commonly used method to preserve fish while minimizing the damage. Also, any fish to be served raw has to be frozen first according to the FDA to kill parasites. TL;DR: it probably doesn't reduce freshness but it's a dumb gimmick. I don't want to eat frozen sashimi...

@kevinsuwandi7283 Год назад

Because he wants to slice it with a meat slicer to make it thin, like paper thin, if the fish isnt frozen before hand, the flesh would just become mush, so it wouldnt be like those ribbons that he wants

@glennwheeler4846 Год назад

I’ve had the dish,it’s delicious,hits your mouth cold and then just melts like a piece of great sashimi.

@unbounder Год назад

flash-freezing with liquid nitrogen is different to putting something in the freezer. even so, the freshness lost from freezing comes from 2 factors - the duration that the meat spends frozen, and how quickly it reaches the frozen stage. you can very easily flash-freeze a piece of fish, thaw it 12 hours later, and it will 1000% taste like you just plucked it out of the ocean this morning. flash-freezing with liquid nitrogen is much more shock-y, and almost revitalizes the fish when it's left to thaw at room temp afterwards. that's the whole intention of this dish. it tricks you because you're sitting there questioning everything you know about freezing; and so you should. celebrity chefs like gordon ramsay know a lot, but they certainly don't know everything.

@onionfarmercarmen Год назад

people dont realise that this is just a comedy art project. curtis duffy is a master comedian.

@birajgauli Год назад

Just name the restaurant Liquid Nitrogen, they are overdoing it.

@tigerak02 Год назад

We went here in July, an amazing restaurant with absolutely impeccable plating.

@edwardkay3193 Год назад

With whatever price you paid, it's more for the art rather than the taste right? Food for the soul but not the stomach.

@chicagodeterrence Год назад

@@edwardkay3193 Curtis Duffy’s food also tastes good

@higgy82 Год назад

@@chicagodeterrence In no way, shape, form or fashion is it worth what this pretentious douchebag is charging.

@anglemirajes6863 Год назад

How were the flavors?

@edwardkay3193 Год назад

@@chicagodeterrence I doubt any of these established eateries will serve bad food. I meant, at the end of the day, a corn is still a corn no matter the extra 50x you pay for it. Perhaps I can't taste food that well.

@dacrib5350 11 месяцев назад

I knew I recognized that restaurant on The Bear! It felt TOO familiar 😅 good time to rewatch the whole Mise en Place series.

@edwardvillate2112 Год назад

There's only several ways to DESCRIBE IT ALL ☺️ PASSION & DEDICATION & HEARD WORK !!!

@richardnedbalek1968 Год назад

The “Quiet Kitchen” is impressive and efficient.

@shawnhampton8503 Год назад

I always wanted to eat at Grace. The documentary about this chef is so good.

@BlackRose-qb9rs 6 месяцев назад

I was waiting for cousin to come out

@manojbisht3953 Год назад

Thankyou sir for sharing your opinion your knowledge you have very great full team who is your backbone.thankyou for sharing

@emrysellis7901 Год назад

No hate but this just makes me miss Val Cantù from Californios. I feel like his approach is just so much more human.

@iChiief Год назад

Miss? Where'd he go?

@tommasoc7246 Год назад

The fact that you have to go to the back to use the vitamix is absolutely ridiculous

@andreapiersanti2610 Год назад

the fact that you do this comment is absolutely unnecessary

@brettcollier4874 Год назад

You have clearly never worked in a respectable kitchen before

@tommasoc7246 Год назад

@@brettcollier4874 I’ve worked in one stars and two Michelin stars both in Europe and North America. This never happened anywhere. So I think Mr collier you don’t know what the f*ck you’re talking about.

@tommasoc7246 Год назад

@@andreapiersanti2610 Andrea fammi il piacere è scrivi in italiano che è meglio.

@jacksamson5968 Год назад

@@tommasoc7246 least pretentious Italian

@markramirez1642 Год назад

This guy is pure perfection...

@hoilst265 Год назад

Every truffle sale I see in these vids looks like a high school weed deal.

@NMKnives Год назад

The documentary "For Grace" with chef Curtis was great. I love the fact that "Ever" doesn't have any heat lamps. Too many fine dining places use heat lamps as a crutch so they can take 10 minutes to plate up under there

@ethancote8806 Год назад

Is there anywhere you can watch it , I haven’t been able to find it

@NMKnives Год назад

@@ethancote8806 honestly not sure these days, it came out in 2016 I think. Amazon prime video might have it.

@clemguitarechal Год назад

Wow that restaurant is really impressive, it is litterally one of the most "modern" I've ever seen ; and I'm not talking about liquid nitrogen... The atmosphere, the research, the attitude make me feel at home ; like a great balance between creativity, pragmatism, community, perfectionism, and contemplation. Damn...

@coyula25 Год назад

I love the mentality of the chef

@miller8084 Год назад

Like a master craftsman and crew.

@ToddAndelin Год назад

the making of the food as disciplined and artistic human animated art is on fire here. symphony conductor and chefs playing it perfectly. that a person can have a vision for that kind of scene and then make it happen and improve upon it beyond the original dream scope is amazing. would love to be a fly on the wall in that kitchen great video eater, spectacular

@AL__EX Год назад

fun fact, 05:06 Chef Richie competed on Top Chef. Texas i think it was.

@dittagecoeco2738 Год назад

Wasn't he on "the Bear" show? 🤣

@WinedandDined27 11 месяцев назад

@@dittagecoeco2738no. He wasn’t

@bagpipe1979 4 месяца назад

I'm getting a lot of the menu vibes from this.

@scubawithatuba Год назад

Now that is a CLEAN kitchen!

@wizzer88 Год назад

I met Chef Duffy when Grace was still opened. Super nice guy and amazing talented. I need to try Ever restaurant one day.

@TJ-bg4fw Год назад

I will absolutely never in my life understand restaurants like this. I don’t want this crazy extravagant over the top crazy presentation. I want my food to look good and taste good as much as the next guy. But I prefer my dishes to speak for themselves, and not the display created for them. Simple plating, tasty food, and a good side or two. Simplicity can far outweigh extravagance in my experience. Neat to watch though.

@4everfierce_ Год назад

I genuinely enjoyed every minute of this episode

@alrighty6898 Год назад

Can’t be a Michelin chef without the tiny portions

@Al-vw8qt Год назад

Can't be a Michelin chef with black nail polish

@kissesyouirl Год назад

ive eaten at a few michelin starred restaurants and omg i never leave hungry. most of those types of places offer tasting menus that are at least 8-15 courses and because everything is paced you find yourself savoring and eating slower. i'm a big girl and there have been times i wasn't sure i would be able to make it all the way through ahahah.

@unbounder Год назад

It's always the same people who've never experienced it who always cry about how small it looks. Every single time.

@carolynerex Год назад

@@kissesyouirl Literally have had Michelin restaurants where I was equal parts sad and relieved to see the last course: sad because the food was some of the best I've ever eaten, but also relieved because I'm so full that even more courses wouldn't have been enjoyable anymore!

@kissesyouirl Год назад

@@carolynerex exactly!! Especially sad that the bill comes at the end 😂😂

@will-9928 Год назад

You can dress it up as nice as you want, use all the fancy words in the world, at the end of the day you're still eating a corn ice lolly drizzled with charcoal.

@brittle1 Год назад

Gordon wouldn’t need to even ask if the hamachi is frozen or not 😅

@7uice34 Год назад

I appreciate all the work that’s put into each dish. But till this day I can never justify paying such high prices for portions like those

@evj808 Год назад

This would be a great kitchen to learn and experience what it is….but I couldn’t do it for long

@henlolneh Год назад

most line cooks put in 2-3 years maximum at a 2/3 michelin establishment. you then stack your resume for 8-10 years in hopes that either one of your chefs likes you enough to promote you to sous or you get poached by a new opening restaurant or poached by an established restaurant who just lost their sous to a new chef de cuisine opening. and tis continues the life cycle of the very small network of fine dining chefs and hell, even seasoned line cooks across 2/3 michelin restaurants, we all know each other.

@kentdahl6941 Год назад

Wish I could work there because silence is golden in a kitchen. I so miss it

@dominicfosmore9616 10 месяцев назад

Is this not the kitchen that “Forks” The Bear episode is based upon. It looks almost identical

@primrosed2338 Год назад

The Expeditor is set up like a symphony conductor, and that's a wonderful concept.

@nickfurnia8972 Год назад

Looks like a rockstar crew. Didn't realize Richard Farina is the sous chef at this place now! I had to double-take when I saw his name card pop up. Definitely going to visit next time we're in Chicago!

@0mike.caulfield0 Год назад

Amazing kitchen well done chef.

@4ilxn Год назад

Price point is pretty fair for this restaurant, can’t wait to check it out once I’m 21

@ForAnkhee 8 месяцев назад

No talking and no noise makes less room for confrontation and chaos also

@marnitztaylor9509 Год назад

I wonder what family life is like for Chefs on this level

@alfredoj9791 Год назад

most likely divorced they barely have free time is all about work and perfection

@Freezer6999 Год назад

What Family?

@mattcordes9276 Год назад

This level of skill is a combination of almost complete devotion and sacrifice to the craft and science of cooking. He may have some level of personal life, but you can't take your foot off the gas often. For example Thomas Keller has had multiple surgeries for knee's and back etc...most chefs that operate in this world don't live to a ripe old age, unfortunately. But IMHO the passion outweighs the cost for this type of gentleman.

@bmuhney07 Год назад

you can try your hardest. but it's almost impossible. watch his documentary Grace. he is just one example of this

@Donj171 Год назад

Hope you have an understanding family and if you have a significant other you hope and pray they are fully supportive of your career, you, and everything that comes home with being a professional chef of this caliber. I am one. I choose balance in my life as just turning 30. I’ve worked under Michelin star chefs in my early 20s and missed out on countless birthdays for my brother and family. What’s even sadder is my brother has been gone for 4 years now. You work so hard for something and get good at it to honestly not have a good sense of home life or financial freedom. You hope to gain that one day by leveling up.

@jl8410 Год назад

Such an amazing fan of Curtis Duffy. The guy is a class act, has been through a lot, and has become one of the most respected chefs in the world. I feel like when people say it’s pretentious, they’re really just saying “fine dining really isn’t my thing.” That’s fine, but the amount of work these people put into their craft is deserving of the utmost respect.