How One of LA's Best Chefs Runs a Two-Michelin-Star Wild Fish Restaurant - Mise En Place

공유
소스 코드
  • 게시일 2024. 03. 27.
  • At Los Angeles’s two-Michelin-starred seafood restaurant Providence, chef Michael Cimarusti uses only wild-caught fish to make dishes like oyster with golden kaluga caviar, scallops with black truffle, uni egg, Alaskan king salmon with truffle sauce and more.
    For more food and restaurant news, sign up for our newsletters: trib.al/CvLkBmB
    Credits:
    Producer: Daniel Geneen
    Directors: Daniel Geneen, Murilo Ferreira
    Camera: Carla Francescutti, Murilo Ferreira
    Associate Producer: Julia Hess
    Editor: Howie Burbidge
    Executive Producer: Stephen Pelletteri
    Development Producer: McGraw Wolfman
    Supervising Producer: Stefania Orrù
    Associate Director of Audience: Terri Ciccone
    ----------------------------------------------------------------------------------------------------------
    For more episodes of 'Mise En Place,' click here: trib.al/ztcllXO
    Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
    Subscribe to our KRplus Channel now! goo.gl/hGwtF0
  • 노하우/스타일

댓글 • 3.4K

  • @eater
    @eater  년 전 +366

    Thanks for watching! Head over to Instagram to follow along with the team! Michael: instagram.com/cimarustila, and the restaurant instagram.com/providencela.

    • @edwardfletcher7790
      @edwardfletcher7790 년 전 +6

      Thank you for this, the quality of your short features is exceptional 👍

    • @NonnofYobiznes
      @NonnofYobiznes 년 전 +3

      It'd look a lot more inviting and appealing if they wore hairnets... You can be damn sure beard hairs have made it to the food.

    • @makingmoney8405
      @makingmoney8405 년 전 +2

      It’s really nice listening to you and learning . You speak very clearly and concisely. I love the fact that your a true master of your craft and understand fish and your business inside out . I can clearly see your love and respect for fish and your craft , and obviously the k Michelin I sow tots do as well . I’ll add your establishment by my bucket list and hopefully I will try your scrumptious delights one day .

    • @papanoyoha7577
      @papanoyoha7577 년 전 +2

      heyyo is this guy hiring? :p

    • @andrasdudas5084
      @andrasdudas5084 년 전

      15 an hour?

  • @Joonyyyyyy
    @Joonyyyyyy 년 전 +6781

    I have always found it hysterical how truffle purchases, even at this level of culinary excellence, still end up looking like a high-schooler buying pot from their local dealer.

    • @alessandroQ
      @alessandroQ 년 전 +233

      I live in Umbria, Central Italy, every once in a while are times in year where you can purchase black sommer truffle ( not so fancy as his one of course) for 50 to 90 € for a whole kilogram, no kidding, only because they found it all together at the same time and have just couple of day to sell it, you can also freeze it but after a month loose almost every aroma

    • @oooodles3
      @oooodles3 년 전 +63

      It's no different - just the bougie chic mindset that justifies you pay for it - which comes from within you.

    • @tioswift3676
      @tioswift3676 년 전 +266

      I used to be a director of food and beverage at a resort. The truffle guy always came in with a hoodie and sunglasses on. I still think it was a drug smuggling front with the chef and him.

    • @patricknez7258
      @patricknez7258 년 전 +4

      Joonytoons lol so true

    • @hoilst265
      @hoilst265 년 전 +27

      @@tioswift3676 I mean, yeah, chef, buying drugs. That scales.

  • @cbockiii2514
    @cbockiii2514 년 전 +1283

    This guys is awesome. No stupid buzzwords, just an immaculate kitchen full of ingredients that he knows the life story of and artist chefs. We don't have places like this in Michigan, you guys are lucky.

    • @chrismoser9676
      @chrismoser9676 년 전 +4

      Yeah he definitely seems down to Earth

    • @patrickbyrne5070
      @patrickbyrne5070 년 전 +9

      Can anyone in Michigan afford this crap?

    • @blakepetrowich2548
      @blakepetrowich2548 년 전

      Yeah ofc not. These types of money pits are reserved for the idiots of society like those in Los Angeles. This food is retardedly overpriced. Go to the store and buy some scallops for $11, saute in butter and there you go. Michelin food for $11. Instead of $89 for 2 scallops at this dump

    • @jakeleo4518
      @jakeleo4518 년 전 +2

      *Gordan would like to know your location*
      Finally some good fkin food.

    • @patches_
      @patches_ 년 전 +9

      @Repent and believe in Jesus Christ no thanks

  • @user-pk9jn8ld3r
    @user-pk9jn8ld3r 2 개월 전 +24

    His passion for his profession is astonishing. 17 years of running that restaurant and he still has the drive. Amazing

  • @rayjin2010
    @rayjin2010 년 전 +12941

    Inspiring story of Seth Rogan making it as a Michelin starred chef, 10/10.

    • @Lukavichiano
      @Lukavichiano 년 전 +342

      Ahhhh there it is, the comment that perfectly articulates my thoughts. Thank you haha

    • @aaronv251
      @aaronv251 년 전 +373

      I’m getting a John C Riley vibe.

    • @nine-inch-nail
      @nine-inch-nail 년 전 +29

      Damn, you beat me to it

    • @sonicventures
      @sonicventures 년 전 +76

      Not only the looks but the timbre of his voice matches too!

    • @adammcgivney979
      @adammcgivney979 년 전 +10

      Thought I was the only one lmao

  • @HskHeroReborn
    @HskHeroReborn 년 전 +4302

    When people roll with you for years says a lot about the quality of the leader. Awesome work Chef

    • @appleseednation000
      @appleseednation000 년 전 +23

      Rhode Island on the map

    • @dganet
      @dganet 년 전 +8

      100%

    • @llindstad
      @llindstad 년 전 +70

      He is probably good in delegating responsebilities

    • @totenfurwotan4478
      @totenfurwotan4478 년 전 +141

      Absolutely in a chaotic industry like that having people there for 5 and even 17 years says a lot.

    • @trashboity8773
      @trashboity8773 년 전 +84

      That dude's he's been there for 17 years damn. That's primary work labour right there... Damn

  • @user-ev2hx8zg2p
    @user-ev2hx8zg2p 7 개월 전 +54

    I appreciate how Chef includes his team with demonstration/explanations.. Crazy how chefs can make cooking look so easy, respect the hustle!.

  • @theoppenheimerprojects2867
    @theoppenheimerprojects2867 4 개월 전 +10

    I have been in this industry for 15 years. Worked in New York city and Philadelphia. I love being humbled by teams and Chefs like this. He is talking about the food and the processes and ingredients with so much passion and knowledge. We could study culinary arts our whole lives and not scratch the surface.

  • @Deezhan
    @Deezhan 년 전 +1756

    The chef doesn't look or sound like a psychopath like I'am used to seeing in these high-end places. He sounds kind-hearted and like he is easy to work with.

    • @yak6896
      @yak6896 년 전 +87

      look closer

    • @tombsandtemples
      @tombsandtemples 년 전 +92

      @@yak6896 lol....believe me, things in his kitchen happen exactly how he wants/expects things to happen.

    • @Treatsandthreadscom
      @Treatsandthreadscom 년 전 +46

      Gordon Ramsey stuff is just TV. He admitted that he isnt THAT bad. In reality he would have been sued mad times if not

    • @tomatoface12
      @tomatoface12 년 전 +26

      I get the exact opposite vibes from him

    • @saeeddali3145
      @saeeddali3145 년 전 +39

      @@Treatsandthreadscom lol no its not, if you had ever worked in a high end resturant you would never say that.

  • @scottdunn3339
    @scottdunn3339 년 전 +2513

    John C. Riley, truly a man of talent. I had no idea he took breaks from his acting career to be a two star chef.😂

  • @Fernando_Woolybooger

    As a chef of 23 years, this guy's work literally brought a tear of joy to my eye. Truly amazing dedication. The word incredible is insufficient. Bravo.

    • @reminiscence8641
      @reminiscence8641 년 전

      It looks expensive to me....can you please waste couple of minute of your time to tell how much is those menu's,...

    • @Romanski21
      @Romanski21 년 전

      @@reminiscence8641 5 starters and a main course and desert is $295 per person, without drinks according to their website.

    • @julian6588
      @julian6588 년 전

      It's not even that good noob

    • @Nuttyirishman85
      @Nuttyirishman85 11 개월 전 +1

      As a chef of 20 years, he’s doing too much and I’m sure his menu prices reflect that.

    • @Fernando_Woolybooger
      @Fernando_Woolybooger 11 개월 전

      @@reminiscence8641 Truth to that except for one major part. Look where the restaurant is located. If the same restaurant was in No-name, Arkansas, the prices would be somewhat cheaper. As one of my instructors at CIA (Culinary Institute, not the spy agency, lol) told us. The top three most important ingredients to a successful restaurant are "Location, Location, Location".

  • @frozencloudzzful
    @frozencloudzzful 년 전 +1624

    I do like that he actually does something with truffles other then shave them ontop of a dish. Same goes for a spoonfull of caviar. Sure its decadent, but it feels boring to me. He actually uses the ingredients.

    • @SunnyDallasRealtor
      @SunnyDallasRealtor 년 전 +11

      A pleasure to watch

    • @geesegoose6174
      @geesegoose6174 년 전 +38

      I feel like that's what gets him the second star. If it was plain like you said it would probably be more like 1 star

    • @frozencloudzzful
      @frozencloudzzful 년 전 +8

      @@geesegoose6174 who knows what michelin is thinking 😅😂

    • @thebluescaptain
      @thebluescaptain 년 전 +101

      @@geesegoose6174 The 2 star is basically how the food is presented. Do you see how they put efforts into smallest details when serving food? 1* is basic taste, cleanliness, pricing, and orderly service. 2* is exceptional presentation. 3* is exceptional cooking technique, something not even many professional veteran chefs could master. Michelin inspectors were/are all professional chefs, so this 3* is something about "inner circle joke". No, there's no "Joe Bastianich" working as Inspector, although food critic's guides are sometimes considered.
      I've been working at many non Michelin fine dinings, and the most often thing that stopped them from getting any * is delayed serving that happened way too many times (yes, 1-3 times/day is too many). Restaurant has an unexceptional chaotic setting, so this thing is basically "daily life". That's why Michelin Star is that valuable. Even 1* means you're perfect, literally. 2* means you're Picasso, but 3* means you're the Newton of culinary.
      The reason some chefs refused Michelin Star is because they don't wanna get "pressured" into such labeling/trophy that "forced" them to be perfect all the time. They just wanna be lowkey and relaxed, without burdening their employees. These people are the anti thesis of Gordon's forehead wrinkles.
      With that being said, if I ever happened to own a restaurant, I value Yelp's (or similar website) reviews more than Michelin one. As long as the customers aren't disgusted by anything and happy with the taste, it's enough.

    • @Tennisisreallyfun
      @Tennisisreallyfun 년 전 +19

      @@thebluescaptain It’s like Marco Pierre White would always say. The 2nd Star is the peak of achievement when it comes to cooking alone. There’s sublime ingredients and presentation of course, but for me it’s always been that fine balancing act between creativity and flavor that matters the most. The 3rd Star I can’t always pin down. The cooking has to be sublime, of course, but there’s always something more at a 3 Star, something I can’t always explain. “Ambiance” is too plain and too general, but it’s something about the atmosphere. It’s exclusive, yes, but it’s less about mere luxury. It’s that exclusivity that makes it a true experience, something that only comes around once in a lifetime, if you understand where I’m going with this. There are critics (really amateur bloggers) around who say that flavor is the most important, or ingredients, and then there are some who just care about pretty presentation and expensive items like truffles and wagyu. But what none of these people seem to understand is that it’s really not just one thing over the others, it’s that perfect combination of all aspects about fine dining, a combination that is almost always entirely different from chef to chef. Anyway, great comment, you’re obviously very knowledgeable!!!

  • @breaklunner
    @breaklunner 년 전 +1133

    This man during the pandemic made some of the most incredible take home meals I've ever had; he's literally brilliant, creative, and has such a mastery over these flavors. Love this dude.

    • @tc3724
      @tc3724 년 전 +20

      Did they just put one scallop on a big plate with some sauce? Appetizers are getting smaller and smaller. I've come to understand what acquired tastes mean but I don't think I'm ready for this kind of diet at $200-300 a meal.

    • @kazzysenpai5906
      @kazzysenpai5906 년 전

      @@tc3724 I hate people like you lol. If you want value go to Applebees or McDonald’s

    • @shaneta4557
      @shaneta4557 년 전 +111

      @@enriquerodriguez126 You realize most of these dishes are included in a 9-15 course tasting menu. You do not feel hungry after these meals. If anything, you feel like you need to go on a diet.

    • @_ydhdh9340
      @_ydhdh9340 년 전 +26

      @@enriquerodriguez126 trust me, you won't be able to eat more than that for how strong the taste is

    • @stavroslask1292
      @stavroslask1292 년 전 +7

      This would cost $1000 minimum in Manhattan. Nothing is more expensive on average than NYC/Long Island. I can buy a home in Beverly Hills for 1.8 million with 22K taxes. Same house in Long Island is 2.7 and 30K in taxes with shitty weather 7 months out of the year. And if you have a pool in NY 3 months tops of usage. Verdict California puts NY to shame 10 fold

  • @almVancouver
    @almVancouver 년 전 +12

    I appreciate how Chef includes his team with demonstration/explanations.

    • @LA12312
      @LA12312 년 전

      Exactly!! For others, I Hate it when their inflated ego blinds them.

  • @russellb4510
    @russellb4510 년 전 +25

    I first met Michael when I was a regular at the Water Grill in DTLA. He would come by and sit at our booth and chat like an old friend. Super talented and still as humble as when I first met him. Deserves all the accolades he gets. BTW, a twelve course dinner for two with wine selections at Providence will set you back around $1,200 but, it will be the best meal you have ever had.

  • @alexmartin8003
    @alexmartin8003 년 전 +877

    Man those plates of food look exceptional. The precision and care that goes into each dish... scallops stuffed with black truffle, wow. Dude's been working for Chef for 17 years - says it all. Just when you think you've seen the best episode of Mise En Place the next one is uploaded, please don't stop.

    • @co8539
      @co8539 년 전 +6

      Absolutely best episode I’ve seen so far

    • @cambrie7946
      @cambrie7946 년 전 +3

      @@co8539 Yes, very inspiring

    • @Maplecook
      @Maplecook 년 전 +4

      Scallops with black truffle are a really good pairing indeed. Gotta respect this man.

    • @youngrichie
      @youngrichie 년 전

      Next level shit right there.

    • @CookinginRussia
      @CookinginRussia 년 전 +3

      @@Maplecook - True, but this is certainly not original. I was making the same dish in a restaurant in California 40 years ago.

  • @leopoldroze5703
    @leopoldroze5703 년 전 +773

    As a Chef this is hands down the best show on youtube, keep them coming!

    • @eater
      @eater  년 전 +63

      This means a lot, thanks!

    • @lucindajenkins8693
      @lucindajenkins8693 년 전 +1

      @@eater What is a sunchoke?

    • @hardcorehunter9438
      @hardcorehunter9438 년 전 +16

      @@lucindajenkins8693 you're literally on the internet just look it up.

    • @lucindajenkins8693
      @lucindajenkins8693 년 전

      @@hardcorehunter9438 gee thanks....🤔🤔🙄🙄....NOT!! 🤡

    • @TheGunnCat
      @TheGunnCat 년 전 +1

      I don't know if you've had the chance to see the "Italiasquisita" here in YT, but if you like this you'll probably like that also.

  • @RenegadeShepTheSpacer

    I'm used to seeing this guy as a guest judge on Hell's Kitchen. He always seemed like a nice guy; one of the more respectful judges who gives good advice and feedback. I'm glad to see he's the same sort of person here as well.

  • @ulrichvonstomp6031

    The amount of commitment and focus this chef shows to his craft is Astounding!

  • @Sammantha-bf7bl
    @Sammantha-bf7bl 년 전 +277

    I really like that this chef didn’t just care about the title he just truly loves the art of cooking. Best chef I’ve seen to date!!!

    • @windolite
      @windolite 년 전

      That’s why he has 2 Michelin star

    • @coreyvega6145
      @coreyvega6145 년 전

      He gives "Serious Chef John C Reiley" vibe, from the look to the voice

  • @caydespliff181
    @caydespliff181 년 전 +156

    wow. as a line cook, it’s so inspiring to get an insight into just how far you can reach with the proper passion, and dedication to the craft of preparing food. I love the attitudes of these chefs…they would be incredible to work with. food looks amazing as well. the “truff stuffed” scallop had me salivating.

    • @tw8444
      @tw8444 년 전 +1

      At her or the dish

  • @TheSweetloudo1
    @TheSweetloudo1 년 전 +295

    I would go out of my way to go to this amazing restaurant. Food looks spectacular and the chefs actually seem humane

    • @zekerosas1474
      @zekerosas1474 년 전 +18

      hes being video recorded of course its gonna seem that way

    • @bengeelen3639
      @bengeelen3639 년 전 +15

      Until u see the price

    • @NoNORADon911
      @NoNORADon911 년 전 +2

      @@bengeelen3639 Yeah I bet its $150- $250 to eat a meal there.

    • @VividFlash
      @VividFlash 년 전 +10

      @@NoNORADon911 no way its that cheap. I expect like 350-500 per person no drinks

    • @NoNORADon911
      @NoNORADon911 년 전 +10

      @@VividFlash The dinner menu is a sampling of different stuff for $300. Want wine? Add $125 for a wine pairing and $265 for premium. And they are only open 16 hrs a week.

  • @jackslagle2019
    @jackslagle2019 년 전 +8

    I really love it when people understand their product. There’s so much that goes into it. My family and I commercial fish for salmon during the summers in southeast Alaska. It’s such a beautiful industry. Don’t get me wrong. There are bad fishing practices all over the world, but I wish it was more widely known how sustainable salmon fishing is in Alaska. The expense and the regulations are astounding.

  • @mikekay3313
    @mikekay3313 년 전 +7

    Beyond impressive! I want to try so many of these...the logistics involved for timing, quality, and taste are untouchable...totally worth whatever the price is for the experience.

  • @savvysearch
    @savvysearch 년 전 +310

    It’s so nice to see this restaurant survive the pandemic and go on to be pillar of fine dining. 17 years and counting. That’s a lifetime for a restaurant.

  • @hunyo7686
    @hunyo7686 년 전 +1

    this is the first time i really focus my attention in watching such food preparations. its really fascinating. So this is how michelin starred restaurant do their work. a work of art

  • @Nonamed70
    @Nonamed70 년 전 +3

    I like to think about kitchens like of a clockwork. The more you move up in price segments the more fine details and complications get added up until you hit the very peak - a piece of art. Like you just have to appreciate every single bit of food you get served in restaurants like these, making eating a living and breathing experience. Very beautiful to see how much Passion goes into every single dish.

  • @eivind261093
    @eivind261093 년 전 +73

    Watching this series has only reinforced my impression of just how much dedication is needed to run a restaurant. Truly, truly impressive. It may not be for me, but having more of a behind-the-scenes look at how things are done makes me appreciate these people even more!

  • @joshmore7175
    @joshmore7175 년 전 +328

    I love this series, it's absolutely fascinating to see the Mise at the highest end places

    • @derdon5267
      @derdon5267 년 전 +9

      the last part of ur sentence contains the words "mise en place". Was that on purpose? really cool.

    • @christopherpeck9957
      @christopherpeck9957 년 전

      DerDumb, it's 'your'.

  • @kidslife101
    @kidslife101 년 전 +3

    Everyone looks focused, paced, and happy. This man can joke and bring a great humble personality, while running an amazing kitchen. What a leader.

  • @isac8728
    @isac8728 년 전 +2

    From this i think it's best to appreciate everything and everyone in this bussiness...

  • @NewKingBrandon
    @NewKingBrandon 년 전 +128

    The production team on this film really were able to depict just how intense and engaging this environment truly is! 👏👏

    • @will16320
      @will16320 년 전 +5

      The chorus of the kitchen after the chef speaks.. That kitchen is a balanced and efficient machine!

  • @fromnaras
    @fromnaras 년 전 +78

    I looove how he explains everything in detail, like why he does something. I love the Mise En Place series. I wonder if chefs ever watch these videos lol

    • @elliotheywood494
      @elliotheywood494 년 전 +7

      As a chef I can indeed confirm we watch these all the time! Watching these always inspires me to be better chef and continue the journey through the world of Michelin!

    • @cheftornado1114
      @cheftornado1114 년 전 +6

      @@elliotheywood494 same!! I’m a pastry chef and garde manger chef at a Big 12 University football stadium. So I obviously love all the detail work!! I love the Mise series and get inspired to keep raising my bar every time

    • @d3vlon814
      @d3vlon814 년 전 +2

      We watch these kind of videos all the time. Not just to see what others are doing but to see how we can improve and grow

    • @Thomas-ORaghaill
      @Thomas-ORaghaill 년 전 +2

      We do lol

  • @obezyanka0976
    @obezyanka0976 년 전 +1

    That has to be one the absolute best run and cleanest restaurants I have seen. Immaculate and the presentation exceeds all expectations!

  • @Bala.the.Baldie
    @Bala.the.Baldie 년 전 +55

    I like how the chef is no nonsense guy, he just loves cooking which is great and what I have seen in the video he is a great leader to have in any job.
    Loved the video

  • @tontapukgray7069
    @tontapukgray7069 년 전 +318

    It's truly amazing how Dale Doback went from catering the catalina wine mixers to now running a two-michelin-starred resturant

  • @matthewtaylor3623
    @matthewtaylor3623 년 전 +2

    Absolute masters of their craft, truly inspiring to watch

  • @thetimeisnow1210
    @thetimeisnow1210 년 전 +1

    Wish this was a longer video! This was so amazing! Thanks for sharing!

  • @hunter22gray
    @hunter22gray 년 전 +162

    I have never seen such beauty and color in fine dining dishes. The presentation and story of this chef is fantastic

  • @boester69
    @boester69 년 전 +188

    I love how like down to earth this chef is, you get to see a lot of Michelin chefs that fell of their french horses and give you the feel like they know it all and they are on an entirely different level, and this guy just keeps it real somehow. Also love the fact that he runs with wild caught fish only, that should keep the job much more interesting as you always have to be ready to adjust!

    • @SuWoopSparrow
      @SuWoopSparrow 년 전 +1

      @@maniswolftoman Where is the pretentiousness?

    • @dnatortnator
      @dnatortnator 년 전 +3

      @@maniswolftoman "pretentious - attempting to impress by affecting greater importance, talent, culture, etc., than is actually possessed." I really don't feel like that applies to selecting a well known and loved dish for your menu and making an outstanding rendition of it.

    • @SuWoopSparrow
      @SuWoopSparrow 년 전 +2

      @@maniswolftoman Pretentious: attempting to impress by affecting greater importance, talent, culture, etc., than is actually possessed
      At what point does any of what he says about that particular dish give off the impression that he is giving the dish greater importance than what it actually has? Emulation is not being pretentious. Besides, there are plenty of other oyster similar dishes much closer in technique to what he does than the Arpege egg.
      Ironically when you misuse the word pretentious, you become the pretentious one.

    • @SuWoopSparrow
      @SuWoopSparrow 년 전 +1

      @@maniswolftoman Hey, youre right. I misremembered the dish in reference. Congratulations. The point still stands. Nothing he said makes it seem more or less than what it is. Nothing in your "detailed" description addresses how the chef is affecting greater importance to his dish than actually exists. Emulating something doesnt make you pretentious.
      You saying what a "great chef" /always/ is is a good example of being pretentious. Yes you can consult a dictionary and please take the time to do so because you are using the word incorrectly. Additionally you are projecting your own pseudo-intellectualism onto me. The situation is certainly ironic.

    • @mocynbanagan4457
      @mocynbanagan4457 년 전

      @@maniswolftoman pi

  • @islandrepublic9166

    In any line of business you can tell the successful ones put out this tremendous effort. Restaurant is no joke. At this level everyone needs to be committed and in one way shape or form passionate about the business.

  • @drpepperr
    @drpepperr 년 전 +2

    Cimarusti's former restaurant Water Grill in DTLA was one of the places where I was first exposed to high-quality seafood, beautifully prepared and presented. That informs my viewing of this video.

  • @TheGlennslattery
    @TheGlennslattery 년 전 +59

    As a seafood loving Aussie, living in North Queensland. If this magnificent bastard setup a restaurant anywhere on the East coast of Australia, he'd already have his 3rd star. Cairns or Port Douglas would be the pick of the lot as Melbourne and Sydney are dead since the Rona and everyone wants a slice of the laid back Queensland life. Incredible versatility and respect for the ingredients.

    • @maitlandbezzina2842
      @maitlandbezzina2842 년 전

      I grew up in Palm Cove in Cairns and I wouldn’t mind that at all! Many years ago I worked at two of the best restaurants along the Palm Cove strip in Cairns, even though I’m an accountant now, but they were some of the best times in my late teens. This style of cuisine would fare well along the Palm Cove strip.

  • @akademikz23
    @akademikz23 년 전 +167

    i want to work for this dude. he seems like a really chill boss to work for. working in restuarants as a chef ive worked for some terrible owners. this guy seems like a down to earth guy and i feel like i could learn a lot from him.

    • @Yarizm
      @Yarizm 년 전 +51

      Just remember everyone have sides, we just watched his tv show side

    • @akademikz23
      @akademikz23 년 전 +46

      @@Yarizm that's true... However when you have employees that have been with you for 10 plus years you are obviously doing something right for them. The longevity even for executive chefs usually isn't that long. To me it looks and sounds like hi staff trusts him. That says a lot.

    • @jonanderson5137
      @jonanderson5137 년 전 +12

      Almost any boss can be 'chill' when the employees are highly trained, skilled, motivated and dedicated.

    • @sethwinters3556
      @sethwinters3556 년 전 +3

      @@jonanderson5137 I've also had bosses that find things to complain about. You work your ass off, make sure your shits done but they still aren't happy. Or they're not fun people to be around. Not always a completely terrible thing if you don't have to interact with them alot. But in a kitchen you're trapped in a room with these people for 40 hours a week. You want them to be people you'd enjoy to be around. You're not wrong tho if you're a bad worker you've kinda got it coming haha

    • @sethwinters3556
      @sethwinters3556 년 전 +6

      @@jonanderson5137 I'd also argue highly trained and skilled isn't as important as motivated and dedicated. I'll take the dude who barely knows anything but is excited to learn and shows up, over the guy who's been in the industry for 30 years but doesn't show up to his shift because he doesn't care anymore.

  • @B_2_11
    @B_2_11 년 전 +1

    Beautiful looking dishes, the head chef/ owner seems like a really down to earth chilled out man. You can tell he respects all of his employees. 👌

  • @setzstone
    @setzstone 년 전

    I became surprisingly emotional when the music kicked in as I saw the mastery unfold before me. Amazing.

  • @mihoyminoy8730
    @mihoyminoy8730 년 전 +181

    I love how they break down every single ingredient to taste specifically where everything is as far as flavor and seasoning to ween out any imperfections.

  • @brozors
    @brozors 년 전 +21

    This dude is a f-ing legend in LA. Never follows trends, does it his own way with humbleness and never tries to be a celebrity.

    • @goblingimp195
      @goblingimp195 년 전 +1

      Well tai, uni, and Wagyu are pretty trendy ingredients as are caviar, scallops, oysters and king crab which are used everywhere. But he does make original dishes such as the oyster with caviar and the crab with peas dishes.

    • @geronimo9193
      @geronimo9193 년 전

      @@goblingimp195 oh plz the food looks horrible ... Throw scallops and caviar on everything same bs

  • @LoveAndService
    @LoveAndService 개월 전

    Chef Michael hasn't aged! Years ago I worked there for about 2 weeks before realizing I couldn't. Previously I served at another Michelin starred restaurant for 5 years and loved it, but Providence was so much more demanding and stressful. The expectation to quickly memorize insane amounts of detail for every dish, ingredient, cheese, wine, and purveyor is a great way to overwhelm and burn through staff. The food was great, but I'm much happier now ;)

  • @jordmcgorry8070
    @jordmcgorry8070 년 전 +48

    Amazing prep and food and approach. Would love to book a table here

  • @vincenguyen705
    @vincenguyen705 년 전 +15

    It takes so much effort from everyone to get a restaurant to this level. All i can do is give you guy a standing ovation and 👏

  • @tylerkroen3788
    @tylerkroen3788 년 전 +15

    Crazy how chefs can make cooking look so easy, respect the hustle!

  • @jacabhayashibeebe553

    The grind of working in a kitchen, especially at this level, is really on another level. It truly takes another of level of mental strength.

  • @yanied9646
    @yanied9646 년 전 +1

    It reminds me of the Worth It video on seafood where they go to the Carolinas.
    The fact their menu has to be flexible and the same stuff isn't always available is really a good indicator that they really do source by what fishermen can bring and seasonality.

  • @amihigh9654
    @amihigh9654 년 전 +5

    I love how there is (as far as we can see) mutual respect to one another. The head chef knows he needs his personnel, they are needed and welcome. This is the kind of kitchen I want to work in. Amazinf

  • @Jjjjjjj750
    @Jjjjjjj750 년 전 +22

    Man, Tristen is a solid dude. I use to cut his hair and he was always super nice. Glad to see he is finally getting his flowers! Dude deserves every good thing coming his way!

  • @jameskeller8480
    @jameskeller8480 년 전 +1

    The food looks extraordinary.The care,prep, and detail to great products to excellent service.👏👏

  • @madingthree
    @madingthree 11 개월 전 +2

    Oh so THAT's the random guest chef who I see every Hells Kitchen season judging food

  • @AnimeMemesz
    @AnimeMemesz 년 전 +26

    They source such amazing ingredients. Must be such a amazing experience eating at such a high quality restaurant like this.

  • @davidengle8587
    @davidengle8587 년 전 +7

    Don’t stop making the mise en place!! Could watch this all day

  • @highrolla-j4326
    @highrolla-j4326 3 개월 전 +1

    The amount of time and work is amazing awesome job to everyone

  • @lucycarlos4923
    @lucycarlos4923 년 전

    Love that you really explain what is in the dishes

  • @ralphiewigs2208
    @ralphiewigs2208 년 전 +7

    My wife and I used to go to the Water Grill in downtown LA when Cimarusti was the head chef. I always got the Icelandic Char with blinis. Those were memorable meals.

  • @thomasmixon6009
    @thomasmixon6009 년 전 +3

    I love being a chef it the passion for the food looking at people enjoy every bite not everyone can handle it and it's the one of the jobs you always keep learning

  • @lauryniti1807
    @lauryniti1807 4 개월 전

    "may sound goofy" is something i never thought i would hear a chef say hahah, its so funny to me but i love these videos

  • @kencharm2909
    @kencharm2909 년 전 +1

    My first experience with a chef's tasting menu about 12 years ago. The food was incredible! I don't think the uni dish I was served was the uni egg, but as an uni hater, I found the dish edible. Uni remains the only food that I have ever had to spit because it just tasted bad. I didn't have to spit out Providence's uni.
    I have such faith in chefs of this caliber that I'd try the uni here again.

  • @grantasilom5844
    @grantasilom5844 년 전 +18

    Loved how he also takes delicate care to his ingredients. He definitely deserves that Michelin star rating.

  • @munklunk
    @munklunk 년 전 +51

    Having eaten here multiple times and worked with their amazing Somm, I can honestly say that Providence is Top 3 if not #1 in all of LA. Every item is unreal, and the wines are so forward thinking that they set the trends going forward for the rest of the country.

  • @tc3724
    @tc3724 년 전 +1

    Wow this food is amazing, and I'm going to leave starving. This restaurant wouldn't make it another any other market outside of a few big cities in the world. Props to the chefs, amazing and diligent. Masters

  • @jessecopeland9728
    @jessecopeland9728 년 전 +1

    I can totally appreciate this content. I would personally never eat at a Michelins star restaurant. It’s not my scene but this was an interesting and enjoyable look into one.

  • @davidg179
    @davidg179 년 전 +5

    You can tell that his kitchen/establishment is very well organized. It’s not chaotic or hectic and he is very verbal with staff.

  • @marcuscicero9587
    @marcuscicero9587 년 전 +4

    what a treat to visit these chefs in their restaurant. love to eat there, the fish looks incredible

  • @David_Watts
    @David_Watts 년 전

    That was one classy, wild ride through a dream of what I call, 'The Top of the Food Chain '...seafood d'elegance!! Thank you!! BRAVO 👏

  • @gringoboy701
    @gringoboy701 년 전 +1

    This is the most relaxed Michelin chef I've ever seen.

  • @reyskie
    @reyskie 년 전 +15

    I really like this series, hoping for more

  • @cozinhandocomakeide2695

    a word that defines your channel: amazing. when the notifications of your work arrive, I'm sure it will be worth watching. your content always shows much more than the images! you can see his dedication and love for what he does, always wanting to make his followers satisfied. thank you very much for the beautiful work. God bless you and your family 🙏 a big kiss from Brazil 🇧🇷👍😘

  • @jeffreycooley2032
    @jeffreycooley2032 2 개월 전

    Providence is one of the truly great restaurants in the world, not just L.A., or the United States. Always consistent, and fresh in their creativity

  • @nicod686
    @nicod686 년 전

    That has to be the most down to earth but insanely skilled chef I have ever seen.

  • @johnbonds2003
    @johnbonds2003 년 전 +3

    Providence is hands down the best restaurant in Los Angeles. Michael C is an incredible chef.

  • @chrisfisher6750
    @chrisfisher6750 년 전 +5

    Honestly the best series eater has come out with. Would love to see more mis en place vids

    • @adolka
      @adolka 년 전 +1

      10000% agree. It's amazingly done and great for viewers like us to see what's behind the scenes of these fine dining places. The work and time put in makes people understand the prices

  • @eliharrison7847

    I was born and raised on the hood canal in washington and it makes me happy to see our world famous oysters everywhere at each culinary level.

  • @bsting601
    @bsting601 7 개월 전 +2

    In Australia the bay i live near we call those fish snapper and when we get out fishing we can fill our eskys with them and they are 80cm plus in size !

  • @stianaslaksen5799
    @stianaslaksen5799 년 전 +3

    Mise en place is such an interesting series! Almost 18 minutes went by in a blink.

  • @michaelrhee6889
    @michaelrhee6889 년 전 +16

    I've eaten here once back in 2017 and it was one of the best meals I've had in my life!

    • @grantasilom5844
      @grantasilom5844 년 전

      And if you don't mind sharing, how much did it cost? Thanks

    • @michaelrhee6889
      @michaelrhee6889 년 전 +3

      @@grantasilom5844 not going to lie it was pricey. For the two of us with the middle tier prix fixe and a bottle of wine came out to $850ish with tip.

  • @trailerparkart2429

    Wow! I don’t even much like fish, but everything looks so amazing! Especially crab and scallops! 😍

  • @natewhite6755
    @natewhite6755 년 전 +40

    Had a chance to dine at Providence. Absolutely outstanding restaurant. The food, service, beverages were all fantastic.

    • @LordGreystoke
      @LordGreystoke 년 전 +1

      Did you leave still feeling hungry?? Looked a little nouvelle cuisinish to my eyes.

    • @natewhite6755
      @natewhite6755 년 전

      @@LordGreystoke not at all. The pacing and portions of each course were immaculate.

  • @r0fLc0pt3rf0rtHewiN

    keep the (mise en place) content coming, appreciate that youre releasing so much of it

  • @mswendypan
    @mswendypan 11 개월 전

    Luuuuv how that Vivaldi works at the last minute and a half. Baste to the beat!
    "I don't know why you get out of bed. I really don't."

  • @blm2295
    @blm2295 년 전

    I love the nods when he taste tests the caviar.
    *nods yes* ah yes perfect, good batch
    *nods no* my lord how can something be so good none of us are worthy of such flavor

  • @maximan4363
    @maximan4363 년 전 +6

    Ok WOW! That was utterly amazing, the oysters look divine & I loved that you are saving all that liqueur; never waste a drop of that! 😋😍Scallops & Black Truffle - ok, you've got me drooling.🤪 I love your work ethic, love your commitment to your staff and the food just speaks for itself! Thank you for showing a little of all the hard work that goes in preparing these dishes!

  • @user-fs5ob9cq5s
    @user-fs5ob9cq5s 년 전 +7

    Love to see how the fish is prepared in other coutries. Great skills.
    Greeting from Japan.

  • @hansmoser4398
    @hansmoser4398 년 전

    oh, next level for me. i love scallops and mostly serve 3 of them, when i prepare the dinner. its inspire me to watch.

  • @whitebuffulo
    @whitebuffulo 년 전

    Just found this channel and I am hooked.

  • @jayflow7949
    @jayflow7949 년 전 +4

    Just putting it out their New Zealand Snapper & Oysters are by far the best healthiest & Cleanest in the world you can eat almost every type of fish and shellfish raw the second you catch it.... Also your Restaurant is Absolutely Amazing and the Video editor & Camera guys area Next Level we all Appreciate all of you guys & girls so Thankyou 💯🖤🇳🇿🤙

  • @ubercorey
    @ubercorey 년 전 +58

    As someone who grew up subsistence fishing in Alaska (def: depending on the ocean fish for our food), it makes me sad to see these fish now completely out of reach for us due to their cost over fishing.

    • @snapperl
      @snapperl 년 전 +5

      That's what I was thinking, sure you CAN open a restaurant that only serves wild caught fish, but is it worth it in the long haul?

    • @949brock
      @949brock 년 전

      @@snapperl less mercury

    • @AxelCross
      @AxelCross 년 전

      Species are being fished to extinction so pompous Angelinos can have "ExPeRiEnCeS" at restaurants and post about it on socials.

    • @snapperl
      @snapperl 년 전 +1

      @@AxelCross That is what I was kinda thinking.. Farm raised is sustainable, but you can't fish the ocean till its empty, thats just not good.

  • @Gigi-hq5rk
    @Gigi-hq5rk 11 개월 전

    so much care goes into their food. i’ll definitely be dining in next time i go to los angeles but i’ll definitely be eating beforehand lol

  • @excaleber370
    @excaleber370 일 전

    Ate here once on a date when my fiance and I flew into LA for a wedding. Best food I've ever had, felt like an experience for your mouth. We almost had to start saving room in our stomach for the final course. (Though we were little of hungover from the day b4) Bill came to about $600 with tip and no wine pairings. I sometimes crave the red snapper, lobster, rhubard sorbet, and a5 wagyu dishes I had, though all were great.

  • @YonyBear
    @YonyBear 년 전 +6

    He looks like Seth Rogen and John C Riley had a kid together. Loved his attention to detail in everything he talked about.

  • @davidb8373
    @davidb8373 년 전 +25

    I’ve spent hundreds of hours watching cooking shows. Read books. Been to hundreds of restaurants. This is the first I’ve ever heard of fish being dry aged. It makes total sense, and maybe other places do it but keep it a trade secret.

    • @RogueCylon
      @RogueCylon 년 전 +4

      All true sushi places age their fish. Sushi is not meant to be fresh.

    • @gely_
      @gely_ 년 전 +2

      @@RogueCylon lmfao but this guy claims to have seen + read hundreds of hours..... liar alert

  • @zhsjjzsjkz9788
    @zhsjjzsjkz9788 년 전 +2

    " a lil bit of truffle in every bite" that scallop IS one bite