A Michelin Star Chef Explains The Business Of Fine Dining

Charlie Mitchell, executive chef and coowner of the Michelin-starred Clover Hill in Brooklyn, New York sat down with Forbes Reporter Rosemarie Miller to talk about what it takes to own and operate a fine dining restaurant in the heart of New York.
0:00 Introduction
0:35 Being The First Black Michelin Star Chef In New York
3:45 Standing Out In The Culinary Business
5:17 Inflation's Impact On Running A Restaurant
9:04 How To Learn The Basics Of The Restaurant Business
10:50 A Day In The Life Of Charlie Mitchell
12:11 Tips For Other Restaurant Operators
13:05 Lessons Learned Along The Way
17:37 More Tips For Chefs
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[@TheprodikalProject]

The interviewer’s voice is amazing! Hats off to chef as well.

[@patrickjaime3260]

Mr. Mitchell is so calm and so down to earth doesn’t seem pretentious at all. It’s very hard to be a good cook let alone a Michelin star chef I keep my hat to this guy still so young.✊🙆🏻‍♂️

[@civilgod]

Wow, congrats and thank you Forbes for the interview

[@lehlohonolomogadime6161]

So inspirational. Weldone chef.🖤👊

[@TheeStrawberryLee]

I love thissssssss!!! Great interview! 💚💚💚

[@TheAlphaofHoops]

Yessir my brother, Inspiring

[@minibuns6220]

Congrats and thanks for the video

[@BredBlessed83]

I’m elated & extremely grateful for the pertinent lucrative information given in this content….. Thank You!! @Rosemarie

[@jebrehbaker8613]

Role model. Very happy for him

[@pjacobsen1000]

I'm in two minds about whether it's better to have journalist who doesn't understand high-end cooking, or better to have one who looks at it only from a business perspective. Whatever the case, I would love to one day get a chance to eat at this restaurant.

[@lowliquidity]

Well said. This interview missed the mark.

[@dannygriffith3521]

Excellent interview

[@cryptopiamania1706]

great interview

[@kiddchronic9014]

This how you know most of your cooks don’t cook at home or care about the job only 12 comments is crazy

[@josephvelez7680]

Congrats to this Gentleman.. Articulate along with the interviewer. Folks that're questioning, really don't understand. Every industry is complex - so be fair. He's going to answer differently than you expect, Just be cool with the interviewer/interviewee answering.the basis of the questions - he's accomplished that none have us done. Let me know who has a Michelin Star under their belt props to them.

[@Humanprototype-wh8qr]

cool ty

[@macdre2412]

I love her..great interview!

[@phong911gt3]

Charlie kind of oversimplified the process of getting a Michelin Star. He should've said you have to be on top of your "A" game and that just getting a star or being even considered to be mentioned in their Michelin guide is extremely hard.

[@ArtTheSinger]

Say that when your being interviewed after receiving a star

[@leomald2596]

Not a bad interview, questions could of been a bit more thoughtful…

[@qualishacarter]

Love her voice❤

[@EcomCarl]

Fantastic interview with Charlie Mitchell! 🌟 His dedication to seasonal menus and learning from mistakes are valuable lessons for aspiring chefs aiming for Michelin-star excellence.

[@Maubs_]

💪🏾🔥

[@brooklynpastalab]

🎉🎉🎉🎉

[@neutronproductionsco]

Bro is not happy.

[@tejas8453]

Her voice is sugar❤

[@doggieGZ]

If you eat at Eleven Madison Park and get their tasting menu which runs around $400 pp. One of the courses they bring out is a single poached tomato. They'll sit there while carving it into slices telling you how expertly it was grown in a farm in Pennsylvania, and how it's peak organic product. Then they'll serve you one slice of the tomato with some seaweed salt sprinkled on top. To each guest at the table gets a wedge sliced from this one poached tomato. That's LITERALLY one of the courses on their $400 tasting menu...

[@andyt3343]

What a rip off

[@singhmaster4]

What a brainless way to feel superior. You can sell people anything.

[@jjokinen8420]

They mustve done their research on that tomato for just the tomato to end up on the menu. 🤔

[@Bsalty1975]

The 1st wow, I'm elated for him, but. It's sad! 2024 smdh..good luck brother.

[@jrhernandez1332]

Cap I worck with chef olivie and he has 2 stars

[@jasonbean2764]

We have the James Beard award in the USA. Why do we need the Michelin award as well?

[@jdelorenzod2725]

Michelin is more prestigious.

[@hzlkelly]

Michelin is worldly renowned

[@LO202]

Tourism that’s why

[@Ibeenflew]

the interviewer :/ her questions suck

[@joeybetancourt4040]

Wow she probably one of the worst interviewers I’ve heard haha what are even her questions? “Are you living in your purpose” ???

[@whatmane]

I liked her interview style. It somewhat seemed like they were on a date & she was interested in what he does for a living, his career background & if he feels satisfied with his life & what he's accomplished so far.

[@amadoumakhtarbadiane3565]

She is great. You are a big hater.

[@Chowdown95]

Sounds like childish gambino

[@vpetmk]

Axe questions

[@Battlekitten-sl2vn]

That’s what you choose to focus on? #sad

[@vpetmk]

@@Battlekitten-sl2vn 🪓

[@philippesauvie639]

All we need to hear is how he got interested in making food and making it at the highest level. Yet, the first thing that comes up here is race. Perhaps he can tell us what is character had to do with making great food and how that helped him in every situation he found himself in. maybe this comes up later in the interview but when you start with race, I’m out.

[@olivetonic]

thin skinned? So what it was brought up

[@Soopahperry111]

whine about it

[@TWolfe777]

Culinary Math.

[@BigBrotherBoohooTube]

Axe dem folks. The race bullshit is old aready.