How Master Chef Kyle Connaughton Runs a 3 Michelin Star Restaurant in Wine Country - Mise en Place
소스 코드
- 게시일 2022. 07. 12.
- Three-Michelin-starred California Wine Country destination SingleThread is known for making intricate dishes using produce from their farm that gets picked the morning that the kitchen prepares it. With his team, chef Kyle Connaughton curates a tasting menu that includes mushi nabe black cod, anago shime, Duclair duck, and more.
For more food and restaurant news, sign up for our newsletters: trib.al/wqZ0q3s
Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Connor Reid
Camera: Connor Reid, Jay Simms
Editor: Michael Buell
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
----------------------------------------------------------------------------------------------------------
For more episodes of 'Mise En Place', click here: trib.al/Tzsk3JA
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
![[가로] 송지은♡박위 - 감사 [불후의 명곡2 전설을 노래하다/Immortal Songs 2] | KBS 240420 방송](http://i.ytimg.com/vi/QPIjRFbUSxY/mqdefault.jpg)
I always thought farm to table was obnoxious but when he said it’s our duty to showcase the hard work of the farmers, they work on it for months we have to ace it one day. Shows massive respect.
👍 True, but also present local recepies on higher level... It has nothing with Japanese food and tradition... Leave them raw food...
🤦🏻♀️🤗💕
🙄🤦♂️🤡🤡🤡
@@sans2domicilefixroberts428 You’ve clearly never had a real Kaiseki before. It’s always been about producing with the best local ingredients and it’s season dependent. Not all Japanese courses are raw
Completely agree mate. Was gonna say something similar but you nailed it
what element of farm to table could be deemed as obnoxious, odd comment....
My man was super prepped for that "we like to get our ducks in a row" line.
🤣🤣🤣 a swing and a miss
I know I was waiting on a drum roll afterwards
Not even a smile was cracked.
Yeah I
What does that mean?
I love watching these videos while eating a bowl of $1 instant ramen.
I'm eating a classic Benny at Dennys while watching this lol
I just like my $5 junk food😅
The produce and farm to table aspect of this restaurant is so fascinating. Not to mention that the team dynamic of this kitchen very efficient. The food looks pretty good too!
I've always thought of this concept but didn't know how it would possible or sustainable. Amazing to see it honestly
I disagree, this is not a new concept at all. This is how humans have eaten for thousands of years until recently. Its not a new discovery, its going. ack to how it was.
@@oNeEarThCitIzeN bruh, try using critical thinking skills. Im talking about a higher class restaurant. Obviously we have eaten from the earth and nature since the beginning. Im talking about a fully sustainable high class restaurant not many of those exist
@@austinmiller1625 There are actually quite a few high-end restaurants like this. If you have netflix, I recommend checking a series called Chef's Table. You'll see lots of upscale restaurants on there using this concept of sustainable cooking
@@Chessmapling thank you for the reco, ill definitely have to check it out
This guy is the real deal. He looks at every facet of the restaurant and gives it meaning and purpose. A true visionary.
Yeah, dude and wife get the freshest vegetable
thats 3 stars for yah :)
Mise en Place and Omakase are the best food series on KRplus. And it's not even close
100% agree
I just discovered this channel. I'll have to check out omakase but mise en place IMMEDIATELY became my favorite food series on youtube, and it's not even close. such a great deep dive on these restaurants.
It is cool that even the head chefs participate in the cleaning process. It’s clear that for this kitchen and restaurant, it’s about providing a holistic experience for the guests and not reinforcing unnecessary kitchen hierarchies
Except when you stuff up. Then you get punished, have to stay back and clean by yourself. :)
@@vilijanac Yup
Yah, important dynamic
Maybe I missed it. Biut exactly when is he cleaning?
@@miguelbass5241 he's not the head chef, the girl there is the head chef, he's the owner & executive chef.
Their systems and organisation is fascinating. the staff looks lovely too
This was one of my favorite episode of this series. The amount of respect and appreciation for the products, gastronomic culture and also for the client is mind-blowing! We often see these degustation menus with smaller portions which makes absolute sense due to the amount of dishes served, but SingleThread has actually really generous serving portions for a restaurant of this calibre.
Uhhh lol!!! You mean Gastronomy!!!!!lol!
@@smackdaddy1fulthat’s what they said, or at least the grammatically correct term there, which was gastronomic.
I had an incredible dining experience here, arguably the best Michelin experience I've had, in January 2020 - it was fascinating to see these chefs work so hard to bring it all to life in this video! Bravo!
That is sooooooooo interesting. You must be such a great person. Have you considered writing a book about this fascinating experience or, perhaps, making a short film to be shown at Cannes? People could all clap at the end and realise how great you were?
What did you get to do so you got taken there?
@@bobbyfischer6786 tf is ur problem?
@@engelsmoller your moms teeth when shes noshing me at the moment is the problem. Tell her to get it sorted
@@bobbyfischer6786 you have brain damage 😭😂😂😂
Was fortunate enough to dine here with my family and it was the best meal of my life! The wine pairing/knowledge and service was impeccable. Our tasting menu was very Japanese focused, everything was delicious
In a very unique fashion, this head chef/owner, really encapsulated what it means to be a great chef. I can't help but be incredibly moved about how he talks about his courses and experience. It really does feel like what a premier chef represents. He is directing that kitchen and those other incredibly talented chefs to create delicious food that perfectly represents the environment that they exist in. Like he said, the season, the DAY itself. The creativity and artistry is absolutely incredible. I'll have to go and visit them.
That “on the fly” decision to add the tomato component speaks volumes about the Chef’s confidence in his team’s passion.
Takes real courage to add tomatoes to a salad....
@@matta2738 Yeah, in a 3 Michelin starred restaurant it does.
@@snailseyes yeah cause I want a tire company telling me what’s good and what isn’t
@@idkanymore6634 In the cooking world it's significant 🤷♀
@@snailseyes That's why i only drink bottled Water with a Microsoft star
The work ethic from the dishwasher to the owners and chef de cuisine is absolutely inspiring.
Kitchens like this seem, at least ostensibly, to be a dream to work in.
If this is an accurate representation of their daily proceedings, then that's astounding, in the true sense of the word.
This kitchen is on my stage/work bucketlist for this reason.
@@dpclerks09 I work in a restaurant with a similar environment. There are a couple of odd eggs in it, and no the food is where NEAR as advanced. The potential for a good work environment in restraints seems to track with how intricate the food being made is.
The beauty of the presentation, the balance of the ingredients, the perfection of the ambience it's a restaurant committed to creating a truly amazing Culinary Experience.
Thank you for Dining with us tonight.
Your Bill is A Heart, Kidney and a Liver. We hope to have you dine here again soon
Love these videos, finally a kitchen shows their cleaning process. I have expected half of these high end kitchens to have cleaning staff, nice to see how this restaurant approaches it!
It is pure slavery... You don't know how is hard to be Chef or part of staff but cleaning always do everyone under chefs position... and with enormous stress 🤦🏻♀️👎
@@sans2domicilefixroberts428 I do! I worked in kitchens 8 years.
Chef here for 14 years. Currently headchef at a local fine dining. We clean the kitchen ourselves but we do have cleaners and we appreciate all the work she does. That being said, I find it pompous of chefs having their staff do that amount of cleaning when there are people that can't do our job and still need a job as a cleaner for example. The chefs didn't work their ass off to be cleaning mid shift. He might make it sound grandiose but it's really taking advantage of your hard working low salary payed individuals. And this is coming from someone that did the pots and pans when my dishy was on sick.
I always loved the idea of farm to table and great to see that even high end resturants are doing with such passion! Love mise en place as always!
Aren't high end restaurants the first to do farm to table? Because at that level, you have to choose the best product which you can't get unless it's from the farm or specifically sourced area. Lower end restaurants would be the ones that would probably struggle from farm to table because of the cost
Chef Darius just being an absolute unit right there .
I don't know if it is possible, since it's located in Denmark. But I would looove to see a Mice en place about Noma.
I think David Chang has made videos about that in his show
@@kenchandrasena2070 he’s really good friends Rene, chef/co-owner of Noma, and has had him on ugly delicious
Quite similar as this restaurant, with the exception of the preparation of certain raw ingredients like cleaning moss, picking ants etc
If Eater decides to cover some European restaurants, I would love to see one on 180 Degrees in Tallinn, Estonia. I ate there last year and it was incredible from start to finish. This May they received their first Michelin star when the guide expanded to Baltic countries.
@@jalico3161 Dont think thats true for their new location. Also their philosophies about food are very far apart.
There is no ego here and I love it! And the humbleness is reflected in the food!
“Hey Julian, no pressure.” 🤣🤣🤣
I'm so happy that Kendall Roy found peace in farming and hospitality
Looks like a highly motivated and educated crew- I'd want them to make my meal for sure
I love the philosophy here. Simply amazing!
I had the honor of dining at SingleThread last week. I'm still mind blown over the AMAZING experience!!!!
Favorite dish?
"Beautiful food isn't the point of what we do, it's the result of what we do." Man, that's a deep ass quote. You can tell this guy is a great leader / inspiration for his employees.
Man I love this series and the insight into these kitchens it gives. Thank you!
The quality of this content, its subject and its message are soo good. Well done Eater!
Very stressful running 3 Michelin Star restaurant. The owner is 29 years old.
Lol this is a lie. A quick google search shows he is 46.
@@Chessmapling joke flew over your head :)
@@NS-gj9xc oops, you would be correct :)
@@Chessmapling you must be fun at parties
@1:04 admirable dedication. It’s Inspiring to see the looks on their faces.
LOVE the supporting of artisans and artists
Dude. They got a good tire score. That’s awesome. Sick tire score. 👍
Man I love people who love what they do, this episode is just another one of the examples of people putting their passion for their craft to good use.
that table setting is next level! Every dish is so beautifully presented.
Absolutely amazing! Love the Japanese inspiration and the farm-to-table approach. Thank you for sharing!!!
"Japanese inspiration". It's just Japanese food.
Stunning, the passion and talent is breathtaking! Thank y’all for sharing with us…..
Love the videos! Super interesting and gives you a better understanding and insight how these places work, how much effort they put in and the creativity that is needed to realize these "products".
The best mise en place episofe. Massive respect to all the staff there.
Fine example of why you have to appreciate what they do. The work, the passion, you can see why this restaurant has the stars. Fascinating to watch a team like that working synchronized.
The attention to detail from these chefs is incredible 🤩
Huge respect and appreciation of this Chef! the highest form of leadership is mentoring.
This is beautiful. The amount of work involved is insane.
I remember watching Kyle on Hestons Feasts 15 years ago here in the UK, its great to see how far he's developed in the culinary world 👍🏼
That's a beautiful philosophy of what tge chefs bring to the world
Mind = Blown .. that table spread of beautiful different little dishes is right up my alley.
That really impressive sustainable source to kitchen cooking that showcases that you will food you want to eat fresh as much as literally from the farm outside.
I love this. Responsible restaurants. Total support.
I think this is the best Mise en Place I have seen on this channel. I was absolutely blown away by the presentation and creativity of every dish shown.
Great video! I always love to see the back of the house ideas...and wine country products are always on point!
My admiration knows no bounds. Unbelievable amounts of work, organisation, passion, professionalism. Phenomenal
Amazing episode I love seeing all of this
Seeing restaurants like this brings me so much joy. A true art. Appreciation of our land. And such a bold imagination. I hope to visit one day.
Another great video 👍
Thanks EATER !
Cheers from San Diego California
That is an awesome kitchen culture and mindset! Peak performance, results and sustainability without maximum stress.
I live for these videos and I can't wait to try their cuisine.
I love how he says "this is something we are really pasionate about" with the most boring, least interested, voice ever.
Exactly lol. To be fair, that’s just how Americans talk. They exaggerate their emotions about the most mundane things. “Oh my god that pasta was so awesome!”
Really cool. Thank y'all for sharing !
Wow the chef is superb. I really enjoy this video. Food looks so beautiful too
As a gluten free (not by choice) pescatarian (by choice)that loves Japanese culture and food - this place looks like my DREAM restaurant. Maybe one day I can afford to travel to Sonoma and eat here!
Wow this is my dream restaurant to both dine and work at. Love the ethic and story behind their food and farm to table business plan
Literally farm to table. Amazing bravo.
I just don’t think any of the menu would even remotely satisfy me more than a perfectly cooked Ribeye.
This restaurant seems more in line with what I would actually eat vs another high end place like French Laundry. I love the Kaiseki approach!
Wow. Just wow! This is beyond excellent
I love this series
Im back here because of The Menu, their kitchen looks eerily similar 😬
New subscriber. Excellent video. I have a renowned respect for what goes into being a top chef and a better appreciation for the term farm to table. Blessings
Incredible. This is such an inspiration.
This is such a genuine men, i want to go and eat at his restaurant so i can support him.
When he said they have the kitchen clean and ready to go home in 15 minutes I about cried…. I need to be here love the concept and everything
@Text Me On Telegram-Official-Eater what did I win? 🧢🧢🧢
So beautiful n the amount of dedication is impressive
chef Connaughton really has come a long long way. From Heston's Fat Duck kitchen inventing the most cutting edge inventive food to this, where the goal is to put nature on the plate
7:04
"We like to keep our ducks in a row" got a hefty giggle from me lol
I can imagine it’s like foraging in the forest experience, the way it’s presented on the table
That restaurant looks great
iconic! my dining experience there was the best i've ever had. it was magical.
This man is next level amazing chef 👨🍳 what a visionary
This is the sort of restaurant I’ll happily pay a premium for if I could.
That's my thought. It seems like too many of these restaurants try to ride only on making some kind of super fancy presentation and they surround all that showmanship with mediocre ingredients or just don't put everything they have into it. These people really are taking it to a level that has to be appreciated I think
@@JimDean002 Sure but literally no high end restaurant tries to get away with mediocre ingredients
It's VERY premium. About $500 per person. Still worth it though :)
@@rush2sk8 you are completely incorrect
@@maxa2826 ..that’s a hard pass on this joint
i love this blend of new American farm-to-table with the traditional japanese kaiseki. Two styles with different origins, but the same goal. Very interesting and unique!
How is it two different origins lol. Japanese kaiseki very specifically uses local fresh produce from farms. Stop trying to appropriate other cultures and claim it as your own
@@user-tz9jh6pv2jIt's two different origins because it comes from two different places, even though it's a similar principle.
Great video as always! You guys should try and get a video with Inn at Little Washington in Virginia. A fabulous 3 Michelin star restaurant I went to last winter. Not sure if you already have something in the works or are in contact with them, but would be an excellent edition to the Mise En Place series!
I used to live 15 mins from there. It's a beautiful area, and the chef, Patrick, is apparently a really nice guy (I've met him several times at a holistic health store in the area, completely unrelated to cooking). He often wore an athletic jacket, pj bottoms, and converse shoes haha.
Can’t beat! Farm to table ✊🏾💯 Respecting Japanese cultures to the highest
Kyle is such an under sung rock star of a chef.
Truly inspirational! Wow
I giggled when he said “uh we like to keep our ducks in a row” 😁
This was an amazing video, and restaurant too.
I’m so impressed !!!
1 farm 2 1 kitchen awesome
Wonderful. You should be very proud.
Just don't burn out.
Best
beautiful message and execution from the team. hope to eat here
that farm is absolutely beautiful
AMAZING video!
Thanks for the garden veg. A joy to see.
The restaurant and how efficient it is is very inspiring, but despite all of that I wonder how happy the owner really is, you can see how much stress has been worn into the guy but he’s obviously proud of what he’s created so honestly maybe he is happy, hard to tell
@Text Me On Telegram-Official-Eater lol what kind of prize ? 😂
Happy about his clients and product however at the end of the day the sacrifice is enormous, no weekends off, no holidays off, you miss your children growing up, you miss out on life unfortunately……very easy to become jaded. As soon as my kids were born I switched to a completely simple style of food in order to have a life balance…..but videos like this make me long for that kind of challenge in a kitchen
@@hemmygrant after working 18 hour days constantly for 3 years i decided to do exactly the same. Never worked in 3 michelin stared restaurant tho, i Caped at 2 xD . You get to a point in your career where you get to decide if you actually want to have a life or not . i chose life :)
Every Michelin star chef is under a lot of stress because they want to keep their star/stars and waiting for the star announcements for each year is incredibly stressful since those stars really make or break a fine dining restaurant. Also the fact that the Michelin inspector could be any one of your clients is incredibly stressful too. I don't envy him that much
WoW!! Just Amazing
Healdsburg in the house !!
I would love to try this spot out. It looks amazing
incredible
does this remind anyone of The Menu... thats craaaazy
At first I was like "Damn that's a nice clean kitchen" and then they all actually started scrubbing the hell out of it lmao that explains it