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


– It’s impossible to know
exactly how much work goes into specific details. Because sometimes there’s so much work that goes into something
that doesn’t necessarily come across as an ingredient that we have to spend a
significant amount of time sourcing or dish-developing. (grooving electronic music) Restaurants are all about problem solving. It’s always about problem solving, every single day there’s
something going on that you have to figure out. It’s an ingredient not showing up, you have to find a way
to solve that problem in the best possible way. He’s not there, truck’s here. So every day we receive
a variation of seafood. Normally we receive scallops every day, today we’re not receiving scallops because the weather’s so bad up in Maine, where we get them from. I hope you’re all right.
– Good? – Yeah, good. So we’re receiving hake… (upbeat music) Like that. And razor clams.
– Yes, sir. – The only thing that always
bothered me with this, is not having the head on. Because the head is so big, that we would probably
need an even larger box. Which would be even more wasteful, but again, looking back at
what fish we would receive, you know, 15 years ago, I
think we’re in an okay place. So every morning we like
to get this bulkier work out of the way, clean the clams. I think the razor clams
are very good introduction to the menu. It’s just like a sweet, delicious meat. The texture is phenomenal. It has like a little bit of a bite to it, but it’s also very
tender at the same time. It’s the perfect give. We have to spend quite a
bit of time washing these. And then we separate
the meat from the muscle and the body of the clam. And then we’re going
to just sear them off, super quickly in a hot pan. Essentially keeping it raw in the inside. And then the plating for this dish takes a fair amount of time. Often, so many of these dishes, tie back into memories
of places I think of. A beautiful coastline, these
dark Scandinavian waters. We wanted it to have this
brininess from the ocean but also taste the pine
trees up on these cliffs. It’s not obvious, but if you want to think that it looks like a pine
cone, yeah, it sorta does. (upbeat music) Here are langoustines, they’re a little bit jet-lagged, I’m sure. We are going to look through these and start processing them for tonight. We want guests to experience a sense of discovery with our food. We serve everything, we
serve the brain, the tail, and we serve the claw meat, as well. But we also want to somehow
make it recognizable. (bouncy orchestral music) This balance between
discovery and the familiar, it’s sort of like a goal
that we want with every dish, to achieve with every dish. We found ourselves in the place where we did not receive
our live scallops. We had to make time to change the menu, come up with a new course to
replace this scallop dish. We have this king crab from
Norway, received them in alive. We’ll know in the next two
hours how this will shape up. If it makes sense, we put
it on the menu tonight. At this time of year, this ginkgo tree is
dropping all it’s fruit. And every year we would clean them out, essentially throw them out, even though it’s a delicacy
in some Asian cooking. And then inside they have these nuts that we essentially burn and toast. And it has this very specific
texture, which I love, almost like a gummy bear. Typically we used them
for our scallop dish, so we’ll see if they make
it onto the menu elsewhere. Okay, so at this point, I don’t see us going with the king crab. I think the king crab’s
going to make it on the menu in a few substitutions where we have pescatarians dining tonight. We’re trying a few things with, honestly, some of my favorite ingredients. These small sweet onions, pine mushrooms, which I’ve seen in season
now, sliced on the plate. Ramps from spring, ginkgo nuts
that just fell off the tree. We’re not trying to just get by, we’re trying to make a
new dish that makes sense. – We could align the garnish on each petal before it hits the bowl. – Yeah. Chris brings so much joy to the table. – Wow.
– Every day. – Thank you, chef. – This is almost like a luxury, it’s not every day that we have time. And like today, we have to do this because we don’t have an ingredient that we’re used to working with. (gentle music) We’ll taste them and see what happens. You have to take everything
into consideration, how much time can we allow ourselves to spend plating or cooking this dish? The guests’ perception of the dish. – We’re taking the scallop dish, and right now working
with something vegetarian. – Yeah. Sometimes for us it’s obvious, an onion can be as valuable
as a piece of fish, or meat, or caviar. Not everyone is expecting to go to a two-star Michelin
restaurant and eat an onion. – It’s a 14 course menu, but you can still feel
cheated by a 14 course menu. – At this point, there’s
a lot of things going on. I think we should try it one more time. I think something has to go. – I think the ginkgo has to go. I think it came too late to the party. – Let’s try that. In general, people have no
idea where food comes from. The quail, it’s preparation of the bird, that we receive from Vermont. We receive them whole. 99% of all birds basically all arrive without the head, without the foot. To me, the bird comes with their claw, it’s the most natural thing ever. It has a foot on it, like most animals, it should have a foot on it. The process, breaking them down,
is somewhat time consuming. So the quail has these
very small, fine feathers, which can rip out. We serve the breasts on the plate and we serve the leg to be
enjoyed with your hands. And the guests simply are encouraged to grab the leg by the foot
and eat it with your hands. Some guests, when they see the foot, on a rare occasion, do
not want to touch it, do not want to eat it. Like they don’t want to know
that they ate this bird. I think it’s an honor
to eat this little guy. (gentle music) These are birds that are aging. They have been here for a couple of days. It’s a lot of work for one bird, but it’s like why we do
it in the first place. I think it makes the bird
taste better, in the end. They shrink, and when they lose moisture, the aroma intensifies. And you can just smell these,
and they smell delicious. When, in the end you cook it, you have to be very, very
careful not to overcook it. And to serve at the right temperature. (chicken fat sizzling) You need the skin to be crispy, the meat to be perfectly medium-rare. In the end of the day,
it arrives on your plate being a rather simple preparation, but the time that goes into
the dish from start to finish is like a 10 day process. What you consume in a minute’s time, may have taken many,
many, many minutes to, or days, or weeks to essentially assemble. We have about two hours
until the first guests arrive and we are trying this dish
for the third time now. Made some changes, we
removed our ginkgo nuts. Just looking to see if you can actually taste all those things on the plate. Can you taste the ramp seed at some point, can you taste the pine mushroom,
how do they work together? Yeah, I think it’s super tasty. Great, good, so we’re good. We need to process pine
mushrooms, need to process onions. – [Producer] Does it always
come down to the wire, when it’s like this? – Yeah, this is actually early. (laughing) There needs to be a thoughtfulness
behind everything you do. A dot is not a dot, a
sauce is not a sauce. You have to be mindful with
how you’re using ingredients, how it plates in the context
of everything you do. Even if initially the
plating, it took a significant amount of time to place
all these mushroom leaves and onion leaves and little
onion petals in this bowl. By the end of the service, a plating that took X amount of time, probably took a fifth of that time. In the end of the day, we just had to pick
specific sized mushrooms and specific sized onion shells to make the dish make perfect sense. So basically by 5:00 p.m every day, mise en place is supposed to be done. 5:30 p.m. we do a brief meeting. No scallop today, so we
have a new dish on the menu, it’s a vegetarian course, super tasty. Onions, and then a broth
made from grilled onions and it’s white birch. Have a good service, everyone! – [All] Yes! – And then six o’clock
we open up the doors. Then it’s just, essentially, go time. (gentle music) (kitchen staff chattering) (meat sizzling) I never want to use the
term, “Make it work.” (gentle music) (meat sizzling) Yes, we will make it work, but not at the expense of anything else not going the way we want it to go. So we’re going to find a new way of addressing the current situation in the best possible way. (gentle piano music)

100 Replies to “How a Master Chef Runs a 2 Michelin Star Nordic Restaurant in Brooklyn — Mise En Place”

  1. Eater says:

    Should dinner come with a foot on it?

  2. rwest1833_MGTOW says:

    "How a Master Chef runs a pretentious 2 Michelin star restaurant"

  3. TivoB1 says:

    They're friends but he still calls him chef

  4. Arthur Feitosa says:

    I would rather have a nice steak with coleslaw and mashed potatoes.

  5. Bennett Eun says:

    7:46 bruh this music choice is pathetic i mean cmon man

  6. T Chamseddine says:

    This guy is too legit

  7. Robert Heinrich von Seyfenstern says:

    Dishes, prepared with tweezers and chop sticks: how sofisticated can one be, but not for me

  8. Paul Davidson says:

    I just want fish n chips with mushy peas

  9. Yun Ha Jung says:

    Anyone know the song at 10:24?

  10. Cris says:

    one cheeseburger pls

  11. j p says:

    what is the soundtrack?
    Eater has an amazing sound editor.

  12. sandra christo says:

    ONION SOUP BUT LESS LOL

  13. Joshua Twomey says:

    7:22 open raw meat with veg …. ummm I'll pass….

  14. Eddy Que says:

    nordic like swedish ?

  15. Matteo Montgomery says:

    It’s the dude from the Purge!

  16. fuade grapez says:

    Those fruits he was collecting on the black tarp actually smell god awful. There's a tree near my house the has that stink bomb growing on it and it just makes the block un-walkable

  17. I Ahmad says:

    sure go ahead and touch every ounce of my food with your clammy fingers. spit on it, too. as long as it looks pretty, i'm good.

  18. CHAU says:

    and id still rather go eat Chinese takeaway

  19. John Smith says:

    I'd be pissed off if my plate contained so little

  20. stailleos says:

    Master chef 🤣🤣🤣🤣, he is a trainee commis, you get fired if u work like that in a cruise ship, that's Asian run American cruise liners

  21. kabalan20 says:

    "They're a little bit jet lagged…"

    3:06

    Well, that woke him up.

  22. Dutram Tamang says:

    Good selection of background music finally. 👍👍👍.
    So much of hardwork. Keep it on. ❤

  23. Chi Un Ng says:

    The thumbnail looks like pencil shavings

  24. Jimmy Puckett says:

    Omg I appreciate the artistry but the time-consuming presentations are stressing me out!

    I work in a busy pharmacy where every second counts.

  25. Ha P. says:

    I love how they acknowledge although it is a 14 course tasting you could still feel cheated

  26. Jimmy Puckett says:

    7:30 Bach remix. Brilliant.

  27. Conqwiztadore22 says:

    Fooks sakes with these Michelin hipster doshbags

  28. Konati Konoe says:

    Can someone help me find the song at 10:11? It hit me with such a burst of nostalgia….. I actually had tears stream down my face without me noticing…..

  29. Arjuna says:

    he looks unhealthy

  30. Wallace says:

    Anyone can be a Michelin star chef… just buy expensive ass ingredients… shaved black truffle with fruit. bam $45 right there, rob u suckas

  31. Jack Xiao says:

    Lil Bits got 2 Michelin stars?

  32. bingo_fuel says:

    THANK YOU MICHELIN I LOVE YOUR TIRES. KEEPS ME AND MY CAR SAFE IN THE WINTER SNOW ROADS. WOULD LOVE TO TRY YOUR TASTY FOODS NEXT

  33. Snehil says:

    7:21
    Gordon Ramsay: raw meat is stored separately

  34. C says:

    Music in this sucked, was distracting, sounds like a shitty ringtone

  35. Wesley Martins says:

    Did Ragnar eat any of fhose?

  36. Xyrene Riozuki says:

    Gordon Ramsay: it's raw!

  37. LittleDuck says:

    What's the music near the end?

  38. Marvin Lin says:

    Daammmn these guys have awsome technical skills.

  39. Emiliyan Yankov says:

    overglorified snobs

  40. Petroleum Engineering Explained AZ says:

    Did he really just make a plate of extra thin onion leafs, some pines form his garden and is charging 300$ for it?!😂

  41. J Cai says:

    One bit a dish, I believe I pay for the art of food than save my hungry. hum…

  42. cejay morcilla says:

    gordom ramshit want to know your location

  43. linh tran says:

    When you realized that: you only have one shrimp in the place 😂😂

  44. Flann Pac says:

    Medium rare bird

    what

  45. Addict-2-this says:

    Michelin Star chief walks outside with apron and then walks back in bringing outside bacteria into his kitchen….. Rookie mistake if u ask me ? 1:00

  46. Vegetables says:

    What a freak

  47. Andrea says:

    The preview image make me laugh xD

  48. Sunny Allen Phoenix says:

    So little on the plate?!! Ever since I saw that little food on such a big plate, Not gonna be in the restaurant in mah life at all!

  49. Justin Vogeltine says:

    I'm sure these dishes are ridiculously priced. It would take me bout 100 plates to get full.

  50. Rinpuii Ralte says:

    "separate the meat from the muscle"…i dont get it

  51. TTVer9 says:

    His style is leaning to the food stylist side. The razor clam though. Why did he thin slice it like fugu sashimi.

  52. Nicky Løvstrøm says:

    The chef should take his ring and watch off when he makes food. It is bad personal hygiene at a kitchen workplace.

  53. NaLLas says:

    Onion slices with one scoop of sauce or wtv.. Wtf is this.. Just come to Portugal, pay way less for way more!!

  54. A V says:

    This guy is a graceful psychopath.

  55. N E W says:

    The food is good yet there’s so little to eat

  56. Assasin J says:

    I think those amount of food wont even get in any stomach its so little or should i call not enough

  57. Jack Kranz says:

    Or invest some time into supply chain management

  58. Commander Gurizzly says:

    has Odin ate in this place? 👀

  59. Nishant Saurabh says:

    Another overpriced restaurant. 😏

  60. Daniel M says:

    this kind of pretentiousness can only exist in NYC

  61. Mr Fish ! says:

    erm.. medium rare bird… e-coli ?

  62. Keane ong says:

    He has beautiful hair that I wish I had

  63. Not all Gaming says:

    0:37 is gratis!
    because things under 80gr arent plates XD

  64. Never Give Up Dear Friend says:

    To be honest they are skilfully but not for cooking i think. İ don't like playing with a food much. Even if they cost 3$ you pay 30$ . When so many people dont even had food or just east bread i don't think it is a good idea to spend hours for just making it good

  65. Kirushanth Sharva says:

    5 layers of baby onions organized delicately that would be 74.99$ don't forget to tip.

  66. JRM 4 PM says:

    Where's the actual food?

  67. Apricot Blossom says:

    When he cut down the middle of the crab and all the water splashed out a little bit of me died

  68. shino88 says:

    Those razor clams were dead though.

  69. Bill C says:

    Give me KFC anyday

  70. pendekar laut says:

    Burung puyuh ke pe tu?

  71. Alexander Sannikov says:

    Man, I must be mainstream, but medium-rare bird seems wrong. Then again, I guess I felt the same way about medium-rare beef at some point.

  72. Lazuli Lazurite says:

    I’m not sophisticated (or rich) enough to go to these kinds of restaurants and dine on these dishes. That’s why I enjoy watching these videos once in awhile. No shame in living vicariously occasionally

  73. ChokedByHalo1 says:

    Looks more like art than cooking to me

  74. Gaikokujohn says:

    Oh but Wendy’s 4 for $4 comes with a burger, two sides, and drink that will fill me up

  75. LordChrisHimself says:

    Im going to eat here because of this video

  76. Rogelio Monteagudo says:

    Less than an ounce of food, $5. But, it looks pretty, $50 then.

  77. FelipeBRARSPF says:

    Basically they picked the dude in their worst day.

  78. asdasda says:

    is that an appetizer? looks too small for a main dish, you will end up even more hungry after eating so small

  79. Willem Schellings says:

    I will get to this level of cooking one day. I want to tell stories through food.

  80. Roelias 2015 says:

    They sell you a bite for a fortune.give me a 300g off hamburger maaaaan

  81. Hakim Azhar says:

    His face at the start, looks like john cena😂

  82. Arjun Sharma says:

    dead bodies makes your body a cemetery

  83. tim dean says:

    you couldn't even feed a baby on those portion sizes

  84. Alix90955 Alix90955 says:

    looks like art 😐

  85. Mike Wilhelmson says:

    Knocks on the locked box truck door lol.

  86. Charles Palapar says:

    Tiny portions

  87. ChillyBlitz says:

    i read the title as: "How a Master Chef Runs 2 Michelin Star Nordic Restaurants" lol

  88. Charlie Summer says:

    dont hurt animals

  89. Kerwin R says:

    Matt Stonie would be pissed if he order from this place. He could probably eat their entire inventory lmao.

  90. Vikash Naidu says:

    The quail is medium rare wtf!

  91. Elad Greenberg says:

    So practical, you use the chickens claw as a toothpick after you eat the meat

  92. muffemod says:

    shitty 2 star restaurant

  93. G Lazarus says:

    Give me a place that gives me good grub food than this gimmick.

  94. MattMan 63 says:

    Y’all got a Big Mac??

  95. Illuminaughty - says:

    All of you complaining about still being hungry after this. You pay for experience, for the craftsmanship, and the work that goes to creating this food. This is not your typical fast-food restaurant, this is much more than that.

  96. Brian J Malmsteen says:

    I’m sure the food is good. But damn, sucks to be any kind of animal around a creative chef.

  97. Byron says:

    If the dishes were around 2-4$ each yeah sure I'd might consider a full course meal. Other then that. I'd rather a filet mignon and some lobster

  98. Hanzo Hasashi says:

    this guy will prob have a heart attack if working in Mcdonald

  99. Pa55w0rd says:

    damn fine dining. After dinner, I still need to stop by at MickeyD! lol

  100. Sabrina Malhi says:

    That poor crab 🥺

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