소스 코드
- 게시일 2024. 04. 27.
- On this episode of Mise En Place, we follow chef Jean-Georges Vongerichten through the kitchen at Jean-Georges, New York to see how he and his team painstakingly create and perfect dishes like yellowfin tuna noodles, sea urchin crostini, egg toast with caviar, perfectly cooked squab, and more.
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![[여고추리반3] 꽁꽁 얼어붙은 추리 예능 위로 여추반이 뛰어다닙니다 | 0화 | TVING](http://i.ytimg.com/vi/uBsOh4SraJA/mqdefault.jpg)
I love how truffle dealers just look like the grown up version of the guy who sold you weed in high school.
Legal shroom dealing
Hahaha
@@eunicearcilla2321 and more expensive
and now i can't unsee this
- Hey man it's Tuber Melanosporum...
- Oh yeah, that's the stuff !
I love how the owner George isn’t micro managing everyone and trust everyone. He even takes order from others. That is a true leader
its for the camera, in reality its more like a dictatorship, but that's just how nyc kitchen culture is
@@agsskillmen I see we have a skeptic. Looked pretty genuine
@@thieney Means the director and everyone involved did their jobs right :P
Actually a lot of them don't step in unless there is something to be corrected/improved! its respect in the kitchen. :)
@@agsskillmen hahaha YES THIS! You think this man is ACTUALLY shucking clams?! Even in your wildest dreams the answer would still be no.
When Jean George says “master the egg toast” and the guy says “trying to chef” that’s a true chef right there knowing you can’t ever be perfect and that’s the beauty of it
But you catch excellence in the process :)
And while you keep them saying 'trying to chef' you don't have to give them a payrise.
That's Joseph Rhee, he is the chef de cuisine now
that can be said on any work field because it sound like bait statement
@@user-ky9qn4pg3w man’s prolly makes enough to live comfortably in NYC. At least I’d hope
I find myself coming back to this video every once in a while, is it just me? I feel like the camera work, the editing, composure & pacing, and also the chefs of course makes this video so easy to watch & enjoy
You're not alone. It's a very good video.
Most of these Mise En Place videos from Eater I watch on repeat. They are very cozy and incredibly interesting. My favorites are this one, the Nordic 2 star one, and the 3 star MGM one.
@@Joseph-ic8xd Mine was the wolfgang puck, cote, and this!
A lot of these actually. The one with the restaurant in the mall run by that young Asian chef is probably my favourite cause they're so chill.
May I suggest Alvin Zhou Films to you by the way, maybe you've even seen them already but if not, go watch. Only has 2 mini documentaries right now but he has an awesome style of doing it and I can't wait for his next video on that channel
Yes its simply amazing
I love how he endorses the skills of his chefs, and he is not afraid to say that at some techniques they are better than him. That's healthy leadership.
When at begin he said that "I like to get my hands dirty sometimes to keep in touch with the guys, since they're the backbone of the kitchen" I was about to bust a nut.
Isn't it great. Even at the end, he's almost embarrassed by the fact he can't help but interfere
I love how there are people from all horizon in their kitchen, french cuisine and NY are a great match for they both value cosmopolitanism. France values human beings as universal beings, which is too often misinterpreted, this concept cannot be accounted for without each idiosyncratic gifts. France won a long time ago already and the more time will go the more we'll win, that's also the reason why French people admire American deep foudations :D
@@kroooassant9899 I didn’t know this was a competition?
@@ProjectHD17 Some will tell you life is a competition, some would not. As he said, all I know is that I know peanuts .
The thing in this kitchen is each and every staff is highly qualified and experienced. Each and every staff is highly paid and respected. It's not a loud kitchen with 1 chef and 20 struggling employees.
Is early in the morning and they are only doing prep. That’s why is not noise. 😽
Cause there are cameras arounf in the reality, if one of them makes just a little mistakes he gets insulted right away
Highly paid? You’re funny man.
@@eujinebrianlim i think he never worked in a kitchen. Expecially in starred resto then kitchen is hell
WHERE'S THE LAMB SAUCE
The executive chef here is absolutely incredible. "Felix do me a favor and get that fingerprint right there. Thank you!" In the middle of service, the attention to detail combined with professional courtesy is so special.
My thoughts exactly!! 👌👌
That is what makes a well functioning kitchen!
There's something very commendable about the way Jean lets everyone have their own space and seems to be a gentle overseer-patiently waiting to see what others's brilliance brings to the table. He is a true star.
You have to love how clear, precise, and professional everyone is. Not pretentious, not screaming, just working hard. Wish I could afford that lol
That's how it should work in the kitchen! I've never worked with a screaming chef and I'm in this industry since 13 years!
i think its all for the video
I've come to find that it all comes down to the environment the chef/management chooses to set. I've worked in the industry for going on 5 years now, and I haven't worked in a chaotic environment either due to the staff WANTING to have an amazing, productive, and professional environment.
@@JasminW007 Thanks for clearing this up, I didn't know that was the normal...I love to watch cooking shows and the chefs are usually screaming at the staff, so I thought that's how they show their passion
WHERE'S THE LAMB SAUCE?!
When I was 19, I worked as a hostess at The Mark by Jean Georges one summer. I ended up training in the kitchen for a few days (which the manager + team were very supportive of for a young kid wanting to get into the craft) and it was exactly as featured here. Pristine cleanliness and attention to detail. The absolute best of the best on the staff. I was fortunate to spend a little time in each station and even though I'm not in the biz now, I still remember that experience fondly and how a truly GREAT restaurant operates 10 years later. Also, I remember Jean Georges coming into the restaurant as well - and he was super nice to everyone!
What a lovely story ^^ thanks for sharing
that's insane
I could see straight away the sincere passion he has for sharing his craft, so the pleasure was probably mutual. :)
chau mui neato story
Thanks for sharing, Jean Georges.
Both of these guys are so polite, respectful, and supportive of the staff. They get their hands dirty and aren’t afraid to take input from others. Wonderful to watch.
I had the pleasure to work for Chef Jean George and l have nothing but good things to say about him, amazing respect for his employees, a real gentleman.
I love watching these while eating a frozen burrito.
At least put it in the microwave
You're not alone
@@lanskysdad4151 lol that is high-end luxury bruh
haha, cup of noodles for me.
Leftover Costco pizza over here
For someone who watched things with Gordon Ramsey a lot, seeing such a calm and collected kitchen with chef who respect each other and love what they do is kinda sick.
gordon ramsay is very calm and supportive towards those who deserve it. if you have ever seen him work with children or at his own restaurants, he is very chill. he just has no tolerance for those who don’t show him respect
@@arjunwijayaratnam1986 while that is one video, i have seen countless other videos saying otherwise. i am going to respectfully disagree, as i don’t think he would have made it as far as he has by having a bad attitude.
c3ru1ean a lot of famous professional chefs think Ramsay is a clown
@@arjunwijayaratnam1986 that was from when he was FIRST starting his own restaurant and dealing with a lot of BS in his life
@@arjunwijayaratnam1986 Its that level of scrutiny he puts his staff under that has caused him to be, on paper at least, arguably the most successful chef in world history. Depending on how you look at success but his Michelin stars speak volumes.
His butcher at the beginning....so smooth, no wasted movement, no waste - a master at work 🤩
I watch this over and over again. Never get bored.
You take a piss and call it sweet.
Everyone in the kitchen is a director am pretty sure dish washer is called director of culinary utensils
Lmao true. But it's call respect
😅😅😅
Lol, it's supposedly director of stewarding or chief steward.
they're called Kitchen Workers, in some places Stewards (wash, clean, prepare utensils/pans etc, trash..) I work at J.G. Steakhouse in Las Vegas at Aria.
I used to work in kitchens. I can't imagine why anyone would want to work in a high paced high pressure kitchen washing dishes in Vegas for 10.50 an hour. On top of that the parking and the long walk to work..seems not worth it
I ate at this restaurant last year in New York. Ate most of the things on this video. The service was incredible and the food was spectacular. I don't consider myself a person who can afford this type of cuisine, but I live below my means most of the year, so I can spoil myself with great experiences like this.
Good for you dear sir :)
can i ask how much it was?
I think its more about that, fine dining is 50% the experience 40% food 10% the prestige
seriously, what did it cost?
@@busteraycan everything
This is why I became a Chef so many years have gone by I'm over 65 retired but still LOVE the Passion of the Line~~~ from grade 9 to College to Paris then to England then back home to Canada to use my skills in the resorts was a pure Joy for over 43 years so Thanks Chefs of all makes and sizes for your skills and teachings. Bon Apetit~Hands down better than anything that clown Ramsay could ever do too =))
Absolutely one of the best and most underrated chefs of all time. His name should be and will be there will the greats in culinary history.
I've worked for him once for a big event. And all everyone can say is that he's a very nice person. He talks to all the chefs and the junior kitchen staff with respect and professionalism.
I screwed up an expensive plate of food once and instead of scolding, he guided me and taught me how to improve. He led the team by working hands-on, which i respect a lot because you'll expect a chef of his current status to mostly work by just supervising.
During 1 of the lunch break, our lunch got messed up and all the staff has no food. Chef JG then told us to just grab whatever we are plating for the guests and take those as lunch. Respect +100.
Samuel A Ok non-worker
Wilson Yo JG!!! That you!!
Mhmm..
Huge respect
Samuel A okay non-worker
Customer - Where's my fillet?
Waiter - the chef is still interviewing the cow.
Of course the famous cow fillet
Also known as steak
@@quintinhaus7689 Filet Mignon
STOLEN :P
STOLEN
Hahajajajajaja
I work with these 3 gentlemen every day. Pretty pleasurable days of work 😊
Kudos to the director and editor of this video. It highlights these spectacular individuals and the team as a whole, while also allowing us to enjoy pieces of the process and feel like we were enlightened and inspired.
krplus.net/bidio/ka2wdpmmeKLXpGk
Can we talk about his leadership skills. He fills gaps but also steps back to let other people do their work. I genuinely love that!
@Peter Evans k
@Peter Evans k
@Peter Evans k
Unique way of making club sandwich by a street chef. Worth watching.krplus.net/bidio/dMicmWeIn4C1iIY
👍👍👍👍
They're so confident about their cheese sandwich that they didn't have to put cheese in it
🤣🤣🤣🤣🤣
LMFAOOO
There's another video where someone tastes it and compares it to grilled cheese. Apparently the way the yoke is tempered, it ends up having the consistency of a soft cheese. I think that's the context of it
🤣🤣🤣
@@itz_rlcl165 You clearly never had it.
I always find myself coming back to watch this video every now and then and every time the violins start playing during dinner service it ends up giving me chills. There's such a magical feeling to it seeing everything coming together perfectly like a well thought out symphony that it always puts a smile on my face. I hope to experience this kind of luxary someday.
It's fun to see the fact that he allows them to actually be creative and engineer the food. It makes the dinning experience much better! That's why it's successful
customer: where's my food
waiter: the chef is still measuring the surface area of the inner cabbage folds
Sorry sir the chef is still squirting his cream into the cabbage folds
@@steamedpunks that is not even funny dude
Boi Se Well, technically speaking, he isn’t wrong
Scott Pointon I thought it was funny
This is hilarious😂😂😂
Imagine a customer pointing out that the dill is not hydrated enough
Gordon
@@Walleggwp so true.
Not as pretentious as he made it sound, could just be: "this dill is stuck to the roof of my mouth, I think its a bit dry"
definitely would be a Karen
@@Ayubyboss but thats what they do
I feel like I should pay my tab after watching this. Such elegance and attention to detail for each dish. Oh my. I felt the 5 star service through my screen. Amazing.
The atmosphere is so good. No shouting, happy faces, but urgency at the same time. Really nice
I’ve never eaten caviar in my life and this guy tastes like 20 tins a day
Some people like it some people don’t. They taste like little beads full of seawater. Very salty! :)
@@werewolfbishop5465 is that a new thing? To seem super boujee?
I think rich people always end up showing their wealth at some point, the standards Society sets for you change depending on how much money you have.
Can't really blame the rich for caviar being a staple in their food, it's a limited resource at some points in the year
I had caviar, it tastes like nuts that have been put in salt water for a day. It’s delicious because it’s expensive for the rich folk.
I’m not rich, but I’ve been many times to Russia! Caviar tastes insanely delicious ( surely you need to eat real caviar not that fake caviar sold in super markets made out of artificial stuff or supplements! Try salmon caviar, not as expensive as beluga but still utterly delicious )
@@margaretamiddeldorf1208 What this guy said.
My grandfather in-law is Bulgarian. He regularly sources caviar himself and prepares it at home, and it's utterly delicious. Not salty, but rich in an almost slightly sweet flavour, and kinda creamy in texture.
His accent alone costs more than my house
Whahahaha
Underrated comment
Baguette
🤣
🤣🤣🤣🤣🤣🤣🤣🤣🤣🏡
I love to see a owner WORKING with their team and accepting of feedback. I see why George has the success he's had!! Kudos sir!
Out of the whole series, i love this restaurant/chefs/menu/vibe the most.
Simply amazing
I love how he compliments and mentions his kitchen staff several times over and over again.
True man.
@@poopoogamer1232 what
im confuse
That's how you keep up morale and improve your relationship with your staff. Makes working together easier and fun.
all for the cameras i bet lol
" Canada is ok. They good with fish. "
I felt that.
They good fish
They fish
Fish
F
f
I grew up in the Midwest and simply can’t imagine eating food like this.
I love the respect that Jean has for everyone. He is true to his own conscience and that reflects as his humility. Amazing work on putting together this video!!!
not a single person yelling or cussing someone out. imagine that
Gordon Ramsay enters the chat.
just for the camera xD
Someone was watching too much Gordon ramsay
Nuclear Pixel lmfao
leouua 😂😂 if that was real life i pretty sure u will lose those hard worker chef within hours
I like how the main chef is going on and on about the executive sous chef and how great he is with the eggs and then the owner comes over and says that “you’ve mastered that huh” and he was so humbled with I’m trying to chef. Literally gold.
That meant a lot.
@@corey469 was that you?
I love how truffle dealers just look like the grown up version of the guy who sold you weed in high school.
@@jessiemac9226 ._.
stupid comment
I love how confident the owner is and how he trust his team enough to let them each shine; Mark of a true leader. Bringing the best out of everyone.
I’m in awe of the chefs, the waiting staff, the guys who do everything else to keep such a place running. Such hard work and a dedication to making sure the customer gets the best possible experience. Hard work.
Truffle dealer : u bring the money
Chef : yeah, show me the stuff
when he said as soon as they clear customs he brings it he looked kinda on edge
This guy was in the kitchen for dozens of years, has millions on the bank. And still is 10h a day in the kitchen, cuz he simply loves it. Amazing.
krplus.net/bidio/gtamgoVmX5Copag
malaysia food
@@u235u235u235 none of that, even if true, makes any of what he said wrong.
Try to find better things to do than write useless hater comments my dude
@@u235u235u235 Even if this is true it shows you that no one is perfect and every one of us has their own problems, we take what's good on what we learned we don't search for personal things because we have no idea about his life.
@@decimus2122 fair enough
If you love your job you will never work a day in your life
This is the best episode I've ever seen. The entire team works together to create magic and there's no ego involved
As much as I love cooking, I will never understand this style of menu and eating.
However I can't deny the passion and love that goes into this.
Bruh when Chef Jean-Georges said “debweguhpiccetupeb” I felt that
Christopher Wi wow so original
hahahahahaha
6:29
This really cracked me up 😂😂😂
bruh stopppp lmao
That guy making the grilled cheese is a class act.
"I've made a million of these."
Jg:"You've mastered that eh?"
"Trying to chef."
*Edit: His name is Jospeh Rhee, executive sous chef. And if you don"t get the comparison, fry an egg and put it on a grilled cheese and you will see the light. Both have that gooey umami thing going on that will make a meal.
6:00
Pretentious means taking value where there is none, this is the opposite.
Pretentious means taking value where there is none, this is the opposite.
Also it was a review so it was just a comparing the two
@@tettettettettet No, it means giving things more value or merit than it has.
That "grilled cheese" looks simple to make minus the caviar. We gotta try it out! 😋
Having an owner that recognizes their member's talent and supports each individual's ownership for their craft is what generates great value and teamwork
The total love of what you do. Thank you for this look inside what has to be an incredible dining experience.
"I have to taste all the Caviar that comes in"
Sure you do 😉.
I too would like to give my stamp of approval for all the caviar being produced.
Worry about a Chef when he or she doesn't want to taste the food.
he actually have to.
caviar is a delicate ingredients. fresh Caviar are extremely perishable and should, ideally, be kept between 1-3C at all times. if not, it can possibly go bad.
Marco Giovani it was a joke...
Marco Giovani also its -2c and +4c but close doe
This guy seems to have mastered managing people. He finds the best people, material, equipment, facilitates the people with the opportunity to succeed- then gets out of the way. None of his people seem tentative when interacting with him, they seem to genuinely enjoy working there. I never understood the “terrorizing” style of leadership, especially in restaurants. But, to each his own I guess. I want that TOAST!
Beebo the mighty little bear The future is bleak with you in it my friend! Let me guess?! You watch and believe fake ass, propaganda news in CNN!!!! I’ve been in that industry for well over 20 years. I’m 98% sure this guy does NOT do that much work in his restaurants anymore! I’d also bet money when he’s around, things don’t go as smoothly. I’ve seen the bigwigs come into restaurants and fuq the flow up!! Ultimately, all decisions are final with him but the most important fact you are leaving out is that it was FILMED!!!! Cameras rolling people aren’t going to act as a jackass! If I can give you some advice....never believe and hear everything you see!! Hence, CNN!
@@TheDude-yw4kn You sound like more of a FOX guy
TheHset I sound like I’m not fooled easily or gullible to believe everything I see, read or hear my friend. It’s called mature and wise in old age. The fact that mainstream news is mostly propaganda today is very troublesome to this great Republic! CNN has been proven to be the worst. The guy I commented on is very easily fooled and more than likely very gullible. It took me awhile to wake up but now I see
@@TheDude-yw4kn You sound like you're easily fooled by anything contradictory to the system. You might wanna reread what the OP said, they said "this guy SEEMS to have mastered managing people." He never said he knew him personally, or mentioned CNN. You even admit you don't know this guy, so who's asking? lmao
The Dude It’s just an observation, bub. Doesn’t really require any psychoanalysis or political ideology about the state of news media. Get to your safe space and just... breathe.
They're very genuine and I love that about them.
The dedication, precision, teamwork, committment to quality. It's all amazing.
This guy lives in a time of peace, Gordon lives during a time of war
@@poopoogamer1232 His history even before cooking is actually rough
@@rhnstv1244 I watched a series of him when he opened his first restaurant in England. He was heated.
It's part of the reason chef's don't respect him. His attitude is bad for the industry.
@@poopoogamer1232 Before cooking, by that I mean his Family Members
And other factors that made his life hard before culinary
Jean-George is very smart! Surround yourself with other chefs who aren't afraid to make suggestions and know their craft better than even you do at some points!
Really, the only clever thing i noticed about him is how he manages to convince people this food tastes good.
Steve Mason poop
Agreed, don't micromanage. Encourage your culinary professionals to spread their wings.
This is not cooking, this is not just preparing the food. This is an ART.
100% agree. Elevated dining is one of the great pleasures of life.
I love these Mise En Place episodes. And also love the music. Whoever is directing the music for these episodes is amazing.
It's refreshing to see a legend as Jean-Georges to mingle with his employees, not as a boss, but as a PEER. Not only does he gets his hands dirty and works as a thought partner, he laughs and smiles at what has been accomplished. This is not something you see everyday in any industry. One day, I'll eat here... one day.
He seems like a very humble guy!
I really love how @ 14:40 hes supervising her plating, and when she tries to walk off with a spoonful still in the pan, hes like "no no....everything!"...
yes its all about balance and presentation, but he still aint wasting that little bit ;o
Doubt
I mean, that's how he keeps his skills sharp. You have to mingle with the employees, and get your hands dirty in the kitchen every day to keep on top of everything, most importantly your cookery skills.
@Olli M Imomimhz you’d be surprised how many people with millions lack common decency.
I love that Jean-Georges don't hide the fact that other people create new dishes and decide as a team.
I love this guys cooking! This is the best day I had ever had I saw Jean george today!
Success for me is when there is passion in anything you do. I admire how much love is given to these creations.
Gordon Ramsey would have flashbacks to that grilled lettuce after seeing that cabbage 😂😂
well gordon just mad because no truffle in there haha
I see you and the likers are a men of culture as well !
Lmfao
Exactly what I thought too. He wouldn't clown on a cooked lettuce now!
Well lettuce and cabbage are two different things, its not unheard of to fry or girl cabbage, not exactly the case with lettuce
This is why restaurant’s like this charge exuberant amounts of money. The precision, dedication, time, excellence, and hard work that goes into EVERY single thing is extraordinary.
@Malice Catastrophe
That little thing is about 15 bucks. Little portion of rice is about 6 bucks.
Main dishes are about 20-50 bucks
Its not horrible but not great either. I imagine two people will pay at least 100 bucks here. Drinks will be another 12-20 per glass.
I been to places like this and I just don't get it. The foods great/good but I wouldn't go out of my way for it..Its just food. I get the same satisfaction from cooking a steak from a butcher then going to a place like this and you pay less then 1/3 the price. I think some people just dont know what to do with their money.
Don't care
bobs hanery I’m totally with you I’ve never ate at a place like this I just respect anyone who pushes for excellence like chefs like this
@@gramnailer5397 why have you never eaten at a fine dining restaurant?
Mykee Wattz I’m mean I’ve eaten at some really fancy places or “fine dining” but never where they serve you portions like this for 150 bucks
There was a restaurant in Providence, RI called Birch that had a tranche of cabbage dish similar to to the one in this video. Among the best things I've eaten in 30 years of fine dining. Not a vegetarian myself but you absolutely can make vegetables the star of the show and make people see value in them.
Beautiful food. The collective talent in that kitchen is amazing
Is it me or the chef with curly hair who talks alot really looks like the main character in Ratatouille?
Or maybe he is the main character in ratatouille
Linguini?
Now I finally know the environment in ratatouille movie
Lol that's what I want to say
He’s cute tho
"It has been described as the world's greatest grilled cheese sandwich."
*no cheese*
Michael S better than the one with just insanely expensive ingredient 😂
@@billgatsby5177 nope grilled cheese sandwich without cheese... that's not a cheese sandwich
That's too vraud but its true hHa
человек спрятанный the cheese is probably infused in the egg since the birth of the universe
Maybe it is so Good that give you The feeling of cheese Sandwich =)))))
I love how at 10:25 a chef comes behind Georges, notices that they are filming and then turns back quickly hahahaha
The amount of care and love each chef puts into the dish is amazing. I hope I get to try this restaurant one day.
Even his freaking accent sounds expensive
😂😂😂😂😂 And thats a fact
It's so expensive he uses the tips for waiters to pay his own salary...
Robert S explain
@@Jose-wd6kn He is french
French people do sound expensive
I love watching these while eating a frozen burrito
LMAO 🤣
What is a burrito?
@@WAITINGFORMYJESUS yes.
Burit to
frozen buritos are nice
I love watching this all over and over and over and over again....
this man looks so genuine, humble and honest
soon as I saw him cutting it up with a ruler I knew this place is going to be expensive AF
@Grant cardone how do I know your not a scammer
@Grant cardone hmmm yes your indeed a scammer, your name shows it and your profile picture, plus you only joined 1 week ago? Pathetic
@Grant cardone you won’t fool anyone
🤣
💲💲💲💲💲💯
It's actually insane. I know a guy that used to sell cocaine for about 10 years, but he quit and is selling Truffle now (he is about 35 now) lol
Bruh
What's his name and address, I need truffles
What’s his price for a gram, I gotta get my fix
@@idkjordash 100 dollars, truffles are expensive
how do you know him???
Professionals like these make my heart smile!
Pure art with food created by true professsionals who are masters at their art. Beautiful!
I probably can’t even afford to look at that restaurant :(
I know I could barely afford enough gas to go to work.
100% agreed
I cant even buy a biscuit
@@whitebelt877 damn
larry kaushnyan is this some peasant joke I’m to rich to understand
It hurts to watch this while eating a bag of hot cheetos
Sandes Sharma oh my god same😂
I'm not even lying when I say I would prefer the hot cheetos lol I don't eat sea food ..or duck
@@ryansymons8915 that's not all they serve there..
dont look down on hot cheetos
How about a bag of caviar flavoured hot cheetos
They look like a family. So happy to work together there.
This vid never gets old. I revisit it often.
I want to eat at this restaurant because they all look like they really enjoy working together. Doesn’t look like a crazy hostile, toxic work environment. They were all so encouraging, supportive and constructive when deciding which cooking method to use on the bird. I love that!
fat cabbage plus you probably can’t afford it, shits expensive
Its very toxic, they are basically robots. Underpaid staff
I work in fine dining in NYC and have heard the exact opposite about working at/for Jean Georges.
Until you learn it is in the trump Tower!
I wouldn't step in there if it had 100 Michelin stars!
@@ooyaasuumii I've staged for them, got an offer; well below industry standards (and this was before NYC $15 minimum wage). People who worked their told me during that you're not allowed overtime, so if you don't finish your work load you're expected to either stay late off the clock or come without clocking in.
Also Mark Lapico dyes his hair, he was a grey mess when I sat down with them, and this was in 2015.
If there was Hell’s Kitchen,
Is this Heaven’s Kitchen?
There is a Hell’s Kitchen, well sorta
No this is even worse
@@frensilkie8769 That wasnt very necessary..
well, that's what they show us... because there is no point showing the shouting and insulting (when things go wrong or for disciplining employees)..
but I am sure unless they are manipulative bastards (which they are not), every one of their employees are doing their dream job (even if it is tough for them)
Heavens kitchen is the Bible.
Man shall not live by bread alone but by every word that comes from the mouth of God.
Im so enjoyed this! Thank you for this experience!
Executive Chef is laid back and this is a good way of letting people learn to not imitate creativity but employ individual efforts that are unique to his.
The fact that they are not pretentious & arrogant and so very respectful to one another makes me want to eat here. Love how classy and professional they are to each other. The restaurant industry can learn a lot from this team. Class Act all around!
Lol should go check out a professional restaurant on weekends and when the cameras off you'll witness everything
what amazes me the most is how serious this guys take their work. The kitchen is like a science lab, and the chefs are the mad scientists
I like taco bell
@Peter Evans you don't become an exec or a sous just because you've graduated culinary school. That stuff takes years of work
@Peter Evans ha, you're funny. Cooking at home or for friends doesn't even come close to the level you need to be at in a professional kitchen like this one.
@Peter Evans No, he's right. I've done both and the former requires consistency and determination in order to be on par with other professionals in the kitchen. Dinner parties only require a one-pump-chump amount of effort in order to impress people while also taking up an entire day's worth of effort for a single night's worth of enjoyment.
People are inclined to give your food praise when they eat at your place for free. You won't find such empathy from people who are shelling out their own cash for promised enjoyment.
Hhhhhh👍
a truly spectacular experience! Everything was perfect!
The Teamwork the best and contribution of each Chefs. 👍
"Yeah it is absolutely necessary to try each individual caviar can. I do this every day. Sometimes twice a day. I mean, its not like i do it just because i like caviar. I really have to make sure they are all good! It took me a while to convince my boss to do that every day but here we are... mmmhhmm that one is great.. lets check the next one!"
Lol
"it took me a while to convince my boss".
Dude the boss got fed up of him always asking and so he lets him! 🤣🤣
I have heard most kaviar you can buy in supermarkets just tastes like salty nuts but that real kaviar is tasty
I'm going to go to that restaurant and try a bit of everything... looks absolutely amazing and the creativity is such a big selling point for me.
I’ve watched this about 6 times and is doesn’t get boring. Amazing video about hard work, labour and passion! Ps. Would love to eat here :)
This is heaven's kitchen not hell's kitchen.
Yahh , because him work on camera
It's in Trump Tower. Kek.
WHERE IZ VE LHAMB SAUCE!?!?!?!?
The curly haired chef probably tasted 200 dollar worth of caviar.
And it doesn't matter due to the fact that the restaurant, or more like the 39 restaurant chain is making millions from serving thumb-sized caviar portions for triple the prize
that curved chef spent probably close a hundred dollar tasting caviar every months
understandable
one has to check its the proper quality
you dont want to poison or disappoint the customers ..
60 buck and ounce; he probably tried 10 oz, that 600...
Random Cat On The Internet
Did an actual cat type your post?
I miss working for a restaurant. The pace is extreme, the chef is angry, the atmosphere is stressful. But it is one of my most beautiful memories.
not just a meal this is an art, love this vids
Chef Jean-Georges Vongerichten is one of the most talented and under rated chefs in the business.
Too busy being a real chef to build a media empire. Those of us with skin in this game revere him.
Great segment.
Thanks!
‘I’m an insider’
If you work in the industry it’s hard to not have heard of Jean George. Mans a legend.
@@wholesomegaming734 Absolutely
He has been asked to do shows but declined. My ex girlfriend used to intern for him.
He's a lot, but he is definetely NOT underrated...