Best of Mise En Place | Marathon

[@ArielK1987]

I have watched these episodes countless of times. And I never get tired of watching them.

[@ApexJnr]

It's my first time and it seems good so far.

[@cheesebutt1000]

Are you me??

[@SaschaEderer]

THATS WHAT I WOULD SAY IF I WAS A CHANNEL SPONSORED BOT

[@noyp236]

Same

[@noeybalbonzers9755]

Facts

[@CamboMeng]

The amount of work these chefs put it into their craft is insane. No short cuts in the experience. I wish to dine in a place like this once in my life.

[@amsterdamshusi]

Mad respect for Jean Georges chef having restaurants all over the world but still working a full day AND dinner service!

[@idlefritz]

you don't want the "oui/yes chef" to start sounding sarcastic

[@golfbo9762k0bn]

behind the face of a romantic artistic french michelin star chef is always some mexican dude who is just the goat at cooking

[@natpaul4965]

Or Bangladeshi, or Algerian, or Somalian etc but yeah - some dude who just bangs it out, even if he won't make a piece of toast at home

[@fkcoolers2669]

Yep - first read something like that in Kitchen Confidential so many years ago, and now seeing it through videos.

[@TheHighway420n]

nope....your incorrect essay😊

[@thatcandont]

It’s the secret to the kitchen. And don’t eat out if you don’t like people tasting your food

[@Chungus581]

@@natpaul4965nah normally Hispanic if it’s Americas or Eastern European if it’s Europe

[@bpadev5904]

I wish the Mise En Place videos were weekly, as hard as that would be. In a world where more and more restaurants seem to lose pride in their work, these are just awesome to see the love for food and experience.

[@mitchcumstein9808]

You’ve got to be kidding me, when I see these videos it defines “useless eaters” to me. Not a communist either. I just see this as a way for coastal elites to make them feel sophisticated. I hear these types of people that eat at these places talk about equality….fine charge less for your product or service! Eating at places like this is truly excess. When I see COOKS like this it makes me want the apocalypse sooner rather than later 🤮 talk about the height of pretentiousness. I own a restaurant and serve 300-500 a day they leave full and happy AND I DONT USE TWEEZERS 😂. Just one simple man’s opinion

[@darrengeorge1396]

💯

[@meredithunit]

Seeing the respect and admiration in Chef Joe’s face after Chef Gabriel talks about finishing and presentation really shows that this is an awesome man to learn from

[@JessicaJones-me6sp]

I love Chef Charlie Mitchell's philosophy of letting everyone learn everyone's job. He isn't intimidated because he brought that restaurant a Michelin star in the first year.

[@jaypruett9503]

"We charge a lot for our tuna, so it has to be good" vs. "We get the best ingredients and change the menu accordingly" means everything to me

[@caciliadrachen]

Went to COTE because of this series, and my friends and I had such an amazing time!! It was every bit the experience we hoped for.

[@tofuisnotfood3348]

What was the price point? Not that it matters but wanted to take the wife for our anniversary and she is super strict about money even though it's not an issue but you know how Jewish women are.

[@caciliadrachen]

@@tofuisnotfood3348 I went with 3 other people and we all did the chef's omakase, which I believe the whole table has to participate in. We also had a few glasses of wine and got some appetizers. With tax and tip for the 4 of us the bill was $1200, so a solid $300 per person. It was one of the best grilling experiences I had and the Kobe beef they get literally melts in your mouth. Worth every last penny. Maybe try and pay ahead of time so your wife can't see the bill? 😂

[@tofuisnotfood3348]

Sounds like an absolutely incredible experience. That's also one thing I am working on getting her to understand is that you're not only paying for the food but also for the experience. It's a show and dinner all in one imo. I've gone to a lot of high end restaurants before we met and loved every single one of them. I enjoy the experience of it. I know some people go for the clout, however I truly do just love and appreciate the work that goes into every detail and making sure every person that sits down get the exact same consistency as the next person. It blows my mind. Thanks for responding btw.

[@TheRange7]

That chef at Lure Fishbar is so high energy and motivating, I'd love to eat there or work under him. Every dish looked insanely awesome too.

[@Maverick-jn9ur]

how about eat there and work? he says he eats 20 oysters a day so maybe as a worker you can also eat at least 10 a day for sampling :D

[@icecubez130]

truffle buying always looks like a drug deal lol

[@jakeruffin9433]

Same 😂😂😂

[@SheBytes2]

Sure does 🤣

[@atnguyenquy1331]

Legal shrooms, so...😂

[@elijahlash1637]

Mushroom friends :)

[@anthonyvillagomez3686]

Literally perfect. I’ve rewatched these so many times and I hope they keep making more.

[@loganjoseph8375]

"we don't wanna give them a tiny amount of crab" proceeds to plate up a laughably small amount of crab 😂

[@kaeDerrell]

The attention to detail and the care taken to put the absolute best dish on the table is mind blowing. it is almost exhausting to think about what they do everyday.

[@SoloAdventureDiva]

I love this series!!! You see how much really goes into a dish and what makes a restaurant run.

[@adambarrack]

Whoever edited this is a beast.

[@esotericchef86]

I've watched this 3 times, im sure I will watch it 10 times more. I love this

[@giga_chad9]

I love how excited they all are when doing anything in the kitchen, it makes me so excited to work in one of these places

[@garfieldbraithwaite8590]

What a privilege, thank you for posting

[@DREAMVENUE-sz5hx]

I want to go to France just for the day so I can eat this wizardry.

[@mrmeat4607]

These episodes are the best, we want more!

[@Discreetkill]

Jean Georges forever the GOAT

[@teresaarvidson44]

I have never seen such beautiful, thoughtful, or delicious food! And unfortunately, have never tasted such delights...perhaps some day, truffles and caviar. Amazing..

[@RichardSchierer]

Thank you for giving me the opportunity to see behind the scenes at this restaurant.

[@Toland-o5t]

Quality means doing it right when no one is looking.

[@TheAngloScottish]

Chef Joseph Rhee I respect the consistency in your hard work

[@pjithmanyu]

All these episodes are jewels on eater channel

[@trinigodblessyouth4964]

I wish they could of actually hear us..I so endorse this comment..When u value true culinary gems..this definitely up there..there are episodes that I have watched twice.😊..

[@pjithmanyu]

Thank you

[@DoubleAA24]

The chef at Aska is a genius man

[@KebenCosme]

Kato deserves to be in the next Marathon episode of Mise En Place!

[@Im_a_49er]

This is a repost and I don’t care. I love this episode lol. Don’t keep up with all eater episodes but I always liked this one.

[@cptnemo20kl]

More "Mise En Place" videos, s'il vous plaît :)

[@buugho5t]

Brilliant Chefs. They are like sorcerers. Bravo!

[@limzer77]

Ate at Don Angie and loved it. So thrilled to see the work behind the scenes. Bravo 👏

[@theorangegoodness]

Love all of your vids! So much backline work! We are appreciative

[@LokniMiwok-j9m]

I was depressed for a long time and I looked useless and bad. This music helps me relieve fatigue and stress. Thanks for sharing. Whoever is reading this comment, I wish you success, health, love and happiness!

[@aaronburke1236]

Charlie Mitchell is such a bad ass

[@harlanmartin9964]

I engineer custom stainless steel equipment for these type places.....its so cool for the BOH to be shown and the equipment that is involved getting a place like this to function and operate....what the Chef wants, the Chef gets in equipment design and placement......right on!

[@Tennisisreallyfun]

Mise en Place and Omakase remain as some of my favorite content on KZbin🤩

[@wendyharper8930]

This marathon was fsntastic.

[@gotskillz135]

He said ten after 3 and it was exactly the same time on my end 😊

[@StevieVman1]

Thanks for blowing my mind yet again 😊 I completely love everything and the approach. Bandsaw = mandatory 😮 I must say for myself. Love all fish, sushi, shellfish, caviar and especially UNI. But I love quality beef as much as anything. And I completely they use hanger steak, skirt/flat iron steak cuts as well. I have been a HUGE fan of hanger _skirt steak forever. I certainly wouldn't expect.I could duplicate some of those preparations. But im proud to say i've made plenty and turned on many 'foodies' to these cuts. Enough about me and back to the masters

[@joost4656]

Is this a NY only compilation? What about the SingleThread or Harbor House? They definitely deserve a spot over some of these.

[@elizabethphellemon1581]

I'm clearly not the target market for these dishes but if I had the money I'll pay to try everything on their menu just for the experience.. it will surprise you how those tiny portions can actually be filling

[@edredding]

The amount of liquid that flew out the crab once they stabbed him was insane 😩

[@IanCrouse]

Did he say, "exploded and then disappeared?" That summed up my date last night. My humor is better than I thought.

[@001SapoBBQ]

thanks

[@CLAROSCURO-uu7vs]

the best the YT algorithm took me to so far today

[@grantconway2664]

Love watching this. Thanks for posting.

[@DesyliciousFrozen]

If you come across this, please send your prayers and positive energy. I’ve been battling health issues for years.

[@possessedgaming853]

I’m not a religious person but I’m wishing you all the best and strength to conquer your health issues and be at peace. Much love Stranger

[@possessedgaming853]

May god be with you

[@chrisduna6483]

Great tips ! Thank you for sharing them !

[@catfromcomiccon]

this was so fun to watch! more of this please! also i want to try lure so bad!

[@gamersneberdie]

for us lowly humans who eat to stay alive, those portions are too small :D But seriously I love their craft and passion for what they're doing

[@koyokoyo9768]

Those portions are measured to we served within a 8-10 course menu. You will be full by the end of it.

[@zakharper7168]

So much better than the second season of The Bear (RIP the first season)

[@adamwhite207]

Great video. You do an amazing job making these. You could be producing these for discovery channel!

[@sarozbagdas5308]

Thank you for this amazing videos

[@phantast6941]

If I were running a Michelin star restaurant, I would definitely have my new pasta creations approved by Mr. Monk first :D

[@AnnaBenson-wo2iv]

I didn't understand whether it was chicken or duck, but it looks very tasty, thanks for the video

[@recca7]

Great segment! To be honest lvl1 looked the most tastiest🤤

[@alexschwager2645]

simon kim REALLY knows how to run restaurant god damn hes smart

[@suziesflavazkitchen9971]

So beautiful to watch

[@erubielalanis6658]

Does anyone else make a good plate of food and then sit down to eat while watching Mike En Place?

[@Nels_77]

ramen. always ramen lol

[@TimeAttack2003]

I paused the video when the owner called the dry age cabinet, SWAG

[@sethsoderman5152]

Love amazing chef

[@AlexWindover]

chefs love to tell us how much work goes in to each dish...and how we have no idea.... no idea man.

[@TheFoodie101]

thank u for this video fr.

[@sltor2839]

Enjoy watching this video, thanks

[@Duneuniverse]

Such a great video

[@TheGuanche88]

Gabriel Kreuther is a genius

[@scottlawrence599]

I 100% wanna work for Preston Clarke.

[@Potikse]

I feel like I saw this 2 years ago, massive déjà-vu

[@kurayamihyroshi999]

Clover Hill, the only restaurant where chefs say, igh5 dawn instead of yes chef

[@notforwantoftrying1]

We need more Mise En Place dude, I'm bored of freaking pizza vans!

[@KrisHubbard-w5x]

Amazing 😍🎉

[@angeleusebio9451]

Excellente, yeah

[@liahfox5840]

I'm thinking of a big morning breakfast, and I normally skip it. 😛

[@刁韮勹]

there's also a namesake jean georges restaurant in shanghai, is it real?

[@harold7239]

Great Vid! I haven’t watched them in a bit but I’m catching up. No syrup in the coffee itself? Please tell me you aren’t drinking black coffee now? Say it ain’t so. LOL

[@patrickr9716]

I can't believe how similar the food is at all these different resteraunts. Besides some notable outliers its all caviar, truffles, king crab, langoustine, and scallops. I would get bored cooking those same things every day.

[@holyfox94]

It takes a lot of experience and self esteem as a chef to leave all these luxe ingredients away. The fear of ppl complaining is too big. „ came to n.y.. spend a lot of money& all i get is a cabbage“. That’s why they put truffles over it.

[@darrengeorge1396]

This Is 🔥🔥🔥

[@ahopkins1978]

Read somewhere that kingsford uses a lot of additives and not natural hardwood. I’ve been using cowboy charcoal briquettes with great results

[@discman15]

You guys mixed the music way too loud in the Jean Georges segment

[@googo151]

The way the Asian chef holds his chop sticks vs other chefs is night and day. Such a confident and authentic way. Sorry, that caught my attention. @ 11:05 secs.

[@ZwenaSheya]

Homie eating eating every second oyster 😂😂😂

[@KimiAlgonquin-v1k]

VERY GOOD

[@tunneltu]

I can`t belive that a french trained chef uses rings and watches while cooking.

[@laurensanders1420]

Are you telling me there won’t be a new mise en place this month?

[@Fandangodoodles]

I hope I get to eat there before I am gone :)

[@akirytkonen2380]

one thing that always comes to my mind, where do you get the money to start these kind of places? not to mention the salaries

[@yvesrn]

2:40 min - DONE!

[@upgradedeggaroll]

Never wanted to try something as much as that egg sandwich

[@WaleedKhan-ms3qv]

mise en place

[@danielloustaunau467]

You no what's funny Is you can see that there mouthed are watering when they describe what they are cooking

[@captainalucard4212]

Bro is eating that Cavier egg like candy.

[@adamchurvis1]

1:55:40 So now they call just any caviar "Imperial" as long as it's somewhat lightly colored? It used to be that Imperial caviar was only from Sturgeon that were over 100 years old, as they produced golden light yellow eggs of exquisite quality. What changed?

[@platoquemado]

I am not convinced by the roasted truffled quartered cabbages 😬 I dont even want to know the price of that dish as tasty as it may be.

[@filippocalvenzi336]

wow ..... that delicious yellow fugushima tuna from hawaii.........

[@zakrnbgg4334]

I left my iPad on auto play for hours this is the end video😊😊

[@TimeAttack2003]

He is not a good boss for chefs producing perfection

[@kintukteekreetukpum]

nice

[@gooner1ization]

One of my biggest issues is when pompous chiefs make English speakers answer in French. If you're in a French restaurant that's fine. Makes my knuckles itch.