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

(light music) – When I think about Scandinavian food I think about the purity of it. To keeping everything true to its nature. It’s more about highlighting
what the land is giving us. And then using simple
techniques to preserve it. Everything from curing, brining, smoking. All of those flavor profiles
are coming more than spices. (light music) Today is a very crazy day. We are fully booked everywhere. It’s all hands on deck. This is prime time. Okay, really hot. You guys are good? – Oh yeah. – Are you good, Leslie? Yeah? I’m gonna make the tuile
for the Arctic bird’s nest. Pastry has always been
very close to my heart. It’s what I’ve been doing for
the last 20 years of my life. I always believe that the
finishing touch of a meal could either help it, or
completely destroy it, so… We have people that travel
here for this dessert and it’s helped my career in
so many ways, creating this. I would think it got me my green card. Doing some cocoa powder. Just to get a little bit
more of a natural feel. All right, now we’re gonna bake it. Hot, sorry. I moved to New York in 2010. I came on board as a pastry chef. It was supposed to be for a year. 2014, I got the opportunity
to take over as head chef. Not a position that I was
really comfortable in or taking. It was only supposed to be temporary. So this is the egg. This is the base of it. We mold the goat cheese parfait, scoop out the center. So in the middle of it
we’re filling it with a sea buckthorn curd. Every portion is three eggs. Every week we can sell up
to 100 portions of this. My pastry department
love me for this dish. They were all asking, when
are we gonna do just one egg? One big egg instead of three small. I said, maybe, and that
maybe never happened. That year, later on in October we received our two Michelin stars. I’m still pastry chef and I’m still the head chef of the kitchen but it was an amazing opportunity
to be able to do both. So this is dark chocolate. We just need very, very little and then we cover them just to make them look a little bit more real. So we have our little eggs. That’s about it. (light music) Everyone always wonders
why I put snow on it. I always say in the Arctic
countries or in Sweden, it’s still snowing when the
baby birds are being born. All right, time is running away. It’s 11:00 and service is about to start and I need to check in on everyone to make sure that they’re ready. So let’s go up. How many are they? – [Cook] 62. – 62, all you do is run. We have a big lunch today. 80 people, so the salad has to go out and then it has to flip and then it’s time for main courses. It has to go fast. Banquet has to go fast. People wanna get in and out. (light music) – Nine. (kitchen chattering) Nine, 10. (light music) Five. – Finish off the last two, three. The main course is out. Now we gotta get dessert out. It’s a bit of a beast. Talking 60, 80, 100 people. They wanna eat in an hour, less sometimes and you gotta make it happen. This is our chocolate cake that we do for lunch. My grandmother’s recipe. It’s one of those things
that like even however good it is, I can’t really put a dish like this on in the main dining room. It has to be a little more intricate. It’s nice to have the opportunity over in the big rooms. What we don’t use we dehydrate. And we use it as the bottom of
the bird’s nest, as the soil. So we’re sending this out now and then by three
o’clock we have to switch rooms because we have another
60 people coming in at 3:00. It’s a crazy day today. Stay calm is the biggest tip. As long as I don’t hear
anything break, I stay calm. Lunch and dining room, over. Starting fresh, starting prepping. And we’re back up for dinner again in a couple of hours. All right so, our live
diver scallops from Maine arrived this morning and
I will bring them out. Our trout came in this morning. They all come very beautifully wrapped. So we’ll get a batch of these every day that gets shucked for service. (light music) That is really sandy. It is bringing the whole sea in. Including a lot of little fishes. We always get those. (light music) I remember the first time I hold one. It pulsates and still beats. Quite a cool feeling. We just lightly cure this
with some sugar and salt. And take the skin off and
that’s all you have to do. I think the best part with having a restaurant that has so
many different elements in it is that you really do get experience the whole range of cooking. Everything from 100 people
sit-down dinners, receptions. To the dining room where it’s
more tweezer-friendly food. I want everyone to look at a plate and go, “It’s almost too pretty to eat. But I’m gonna eat it anyway. Because it’s gonna be amazing.” And you’ll see on a lot of dishes that you have a lot of
nice colors, gelées. A lot of components that
are coming out of pastry are bleeding into the
kitchen more and more. (light music) All right, it’s 4:20 and
everything needs to get ready. At 5:00 it’s the call time for everyone to be up here, on point, on their stations. We still have another 80
people in the banquet. Full bar again. There’s no rest. It’s just go, go, go. So we’re doing our little potato chips that we use for our caviar dish. I think we use roughly like 50. No, not 50 but maybe 20,
30 flowers per portion. You’ll see in the bottom of the dish it’s an egg and crème fraîche emulsion on top of a small toasted brioche, some Osetra Imperial Caviar. I think it’s one of the best dishes, ever. I mean it’s not a secret
ingredient, you know. Potato, fat, egg, caviar. The idea is just to think
outside of the box a little bit and make it fancy. It’s 5:47 and everyone is on track. So I can take a breath until
the first ticket comes in. Order in, two caviar followed by two beef. (light music) When you’re in an environment like this you never know what’s gonna happen. You can be doing your little thing in the dining room kitchen and then banquet gets
slammed and you just have to run out there and give them
10 minute of your time. Let’s go to banquet because
I wanna check in on them. They’re the focus. I’ve always prided myself to be able to do everything, but I’ve
scaled back a little bit. (light music) – The cod is searing. Just keep an eye on that,
there’s a hotel pan next to it. (light music) – [Manager] I just need a
wipe if you guys are standing. – When I took over as
the head chef I tried to be the best at everything and it almost killed me on the way. A wise person told me that, you know, you’re supposed to be the
conductor of the orchestra. You don’t have to be able to play every single instrument perfectly. You just have to know
how to make the music. – [Host] Five. – I’ll switch up. All right, so we got
through the worst push in the banquet area, so now it’s back into the small kitchen again. (light music) Staying calm, even if you are in pain. Like, try to look happy. And I mean, you lead by example. So nothing really good
comes out of craziness and screaming and things like that. So I always try and
focus on my inner self. Of course, I have my moments as well. But not as often. (light music)

100 Replies to “How Chef Emma Bengtsson Runs a Two-Michelin-Starred Swedish Restaurant in NYC — Mise En Place”

  1. Vic Anthony Vizcarra says:

    I will watch a full docu on their kitchen

  2. Dr Bombay says:

    shes not the chef that uses a ruler?

  3. Steeven Paul says:

    So calm and wise.

  4. Vikslicktalk says:

    Pride of Sweden! Gonna travel there to eat someday!

  5. yetii says:

    The bird nest desert looks straight out of a fairy tail

  6. smonyboy says:

    she doesnt even look 53 wtf.

  7. Keep says:

    gordon ramsay would atleast have sweared a 100 times in this vid.

  8. Franki boi says:

    Scandinavia is not very well known for their cuisine, though these chefs have elevated the Scandinavian flavors which make me really proud of being scandinavian. Please keep on making videos about these restaurants ran by Scandinavian chefs.

    You are the best

  9. Sans The Human says:

    “It’s 420”

  10. Michel Linschoten says:

    Barf 🤮

  11. Ira Blanco says:

    She’s so cool and calm, love this episode! 💙

  12. Myevo8u007 says:

    Surprised to see ready made food being touched with bare hands. One of the things we were constantly told not to do in culinary school. The 5 certified master chefs were hardcore about it.

  13. zhu cenglin says:

    She makes Gordon Ramsay look like a clown.

  14. maniacal1 says:

    Seeing this just makes me sad.
    We are so over-indulgent that we try to view food as art. How pretentious.

  15. first last says:

    that egg nest ting was beautiful, i had no idea what she was doing until the end.

  16. Millyonz 258 says:

    It's 4:20….Yep she knows what time it is….

  17. de0509 says:

    I thought when Pewds named his fox Bengt, the name was just random gibberish

  18. Boban Bobanbonovic says:

    Why is the Michelin tire character and high quality restaurants connected?

  19. Americaninparis2012 says:

    Oh man, everything looked delicious. All throughout the video, I drooled like a flowing faucet.

  20. Kelly Raspymuffin says:

    Lea from the ham episode needs a show

  21. Benson Teo says:

    backpack kid looks like her

  22. shabbadUdEn says:

    The real question is if she likes to drink akvavit 🙂

  23. lumpy368 wrath says:

    looks delicious

  24. i Believe your lies says:

    I found a greasy blonde hair in my food. I need to speak to the manager.

  25. equinox project says:

    If Ramsey doesn't know her, she would make a great undercover contestant on Hell's Kitchen.

  26. skm Jesus says:

    To the people saying she does not look insane or like a psycho; give her some time

  27. Cubung Hanito says:

    This comment section is thinking what im thinking.

    Shes so normal it's become extraordinary 🤣

  28. Chenxi Li says:

    I love how she lays foods out.

  29. Sapo says:

    Only two stars.. Wow. This was lovely!

  30. Rory Gibson says:

    Nutcases. Absolute nutcases.

  31. Wynerro says:

    the moment she said: "allright, its 4:20" i almost expected her to follow it up with: "blaze it!" 😀

  32. Delightful Hat Studios says:

    7:05 nice

  33. April Hart says:

    Damn what a disgusting restaurant, ugly food, bad tasting flavor combinations and they think they can save it just by slapping on a bunch of truffle.

  34. LuQman Hakim says:

    Sweet smile

  35. gustavo gutierrez says:

    This lady is very impressive

  36. john says:

    Here. 12 dollars worth of food for fifty. But look at how I put it on that right?

  37. JennyMao Song says:

    So cool!!

  38. Hail Hydra says:

    what's the pastry/base called for the artic dessert? Please reply

  39. Chef Carl Casper says:

    Lol wait…. Michelin is the same Michelin as the tire company??

  40. MWYANT19 says:

    300/day even if they're only open 3 days a week that's over $10 mil in revenue.

  41. Frogbjb says:

    I LOVE aquavit, one of my favorite restaurants

  42. dabmotha says:

    I see so many videos of people taking the skin off fish, I like the skin. But then again I have a boring ass palate. I mean it's seems to me that chefs can think about different ingredients and know what it's going to taste like. I have no clue, I sit here asking myself is that going to taste that good? They take it to the customer and they almost always love it.

  43. Juicy Wonton says:

    Let’s be honest

    no one searched this up

  44. freakingnoobs says:

    Chef Rogan busting his ass on that chopping block.

  45. TheBigH says:

    A chef in pursuit of perfection, but doesn't subscribe to the ideal of a raging psychopath.

  46. clee89 says:

    great editing

  47. Ben Rajan says:

    2:40 Are you telling me that Michelin stars come from the tire company?

  48. Steven Do says:

    I know that there are 15 courses, but… those portions man…

  49. Desmond Wong says:

    So I see Ikea is finally investing more into its dining department

  50. LostinSpace TK says:

    The dishwashers never get the credit they deserve either.

  51. Ray Warren says:

    What's the point to pay all that money just to be hungry afterwards

  52. 謝昱廷 says:

    0:28 Simon: Emma we've talked about this, why are you using my mandolin again?

  53. Edía Paff says:

    the kitchen is so tranquille. how lovely :3 is it because she's a pastry chef?

  54. quest 77051 says:


  55. Faizal Hira says:

    This woman is giving me Metal Gear Solid vibe

  56. Bart says:

    They think that they put trufles on piece of steak and they are the best there's no any skills involved in this

  57. Delroy Wilson says:

    She looks like fragile from death stranding

  58. kerenbanget says:

    @2:39 – I just noticed that the "MICHELIN" logo actually is that TIRE COMPANY LOGO? Is that true?

  59. 심플요리 Simple Cooking says:

    스테이크에 캐비어까지^^
    정말 먹고 싶은 요리네요
    보는 것만으로도 감사해요
    From steak to caviar.
    That's a dish I really want to eat.
    I just want to thank you for looking at me.

  60. hellojello says:

    I'm eating Kraft Mac and Cheese while watching this.

  61. Andrew Eccles says:

    She’s a plain Indian

  62. MrLunary says:

    Chilled out Sweden vibes. Wooo

  63. MrGoatflakes says:


    Also the small fishes inside of the scallops surprised me. Guess all those multitude of blue scallop eyes are good for something D:

  64. MrGoatflakes says:

    9:42 oh, nasturtiums!

  65. Dharc says:

    the background music sounds like a remix of windows error remix

  66. Stone Cold says:

    Remain calm is the key to life or death.

  67. Zuko Kurama says:

    How does one get reservations here and how much is it per person

  68. Mrsknusprig says:

    7:06 I know that smile when I hear that Number 👀

  69. JokerzCrdz2186 says:


  70. Bill 123 says:

    Unappetizing tbh how did she get two stars

    Bet it is because she is European and maintaining a decent/good enough restaurant.

  71. dot suk says:

    She is overrated. Ive seen people with better skill and more neat.

  72. Angle Mirajes says:

    Good energy. Its always great to work with Chefs with this kind of vibe. Makes work more fun.

  73. Martin Britton says:

    What's with the boom boom bing bing music drowning out everything she is saying?

  74. Kill Wire says:

    she's very impressive

  75. Nach gonzo says:


  76. ujjwal singh says:

    All other chef are so calm..and then there is Gordon Ramsay!!!

  77. Christopher James says:

    She's very attractive omg

  78. Mathew McNamara says:

    such pretentious food, how is that meant to be filling

  79. Mey Haqim says:

    But ramen still beat when you with nothing.🤣

  80. googlewolly says:

    Impressive that a woman could accomplish this.

  81. john doe says:

    Its a very stressful job. I know

  82. Leonardo BrawijayaMRQ says:

    bengtsson pewdiepie red fox.

  83. August Smith says:

    the eggs looks like washed potatoes

  84. Esko Pohjanpalo says:

    Why with hands without clowns? Could be unhealthy for guests

  85. Esko Pohjanpalo says:

    Michelin starts away!

  86. Rovic Carias says:

    Calm and very professional…I have the same perspective

  87. action298 says:

    I love hearing about women cheffs. You really know they earned their place with hard work.

  88. Jared says:

    I had dinner here last Christmas, absolute FANTASTIC meal.

  89. karthikgangishetty1 says:

    She is very calm and compass. She is very passionate too.

  90. Kaka KarrotCake says:

    Any fancy multi-course meal I've had I always have to grab a cheap burger afterward because i'm still hungry

  91. Pepe says:

    Where’s them Swedish meatballs

  92. 2wo3hree says:

    She looks like she could be backpack kid's mom

  93. danthor45 says:

    Eatable art

  94. AK Hetz says:

    why all head chef has that dead fish eye? they talking smiling yet empty stare to places. and try to be a robot

  95. Galaxy Guy says:

    She's beautiful.

  96. David G says:

    So does this mean I get 15 small portions for $225?If so that actually not bad.

    On a side note. She is serving 80 people at $225. That equals $18,000 in lunch revenue.

  97. delilah says:

    She seems like a really good leader

  98. FlowerofDissolution says:

    She's clearly a leader that lifts people up! That is amazing and so admirable. ^_^

  99. Go Out On A LIM says:

    Eater NY had called Xu’s Public House the most compelling newcomer yet in the luxury Chinese dining scene. My review of its dim sum offering last month supported Eater NY’s claim, but what about its dinner offerings ? Watch my latest upload and find out 😊

  100. Fred says:

    She looks like a pleasure to work for

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