Best of Mise En Place | Marathon

Mise En Place takes you into the most prestigious kitchens in the world to show what it takes to run a fine dining establishment. Each episode features chefs at the height of their careers as they prep for service and run their restaurants. Watch the 10 best episodes from the hit series in this 3-hour video marathon.
00:00:00 Jean-Georges - featuring chef and owner Jean-Georges Vongerichten
00:15:49 Cote - featuring chef David Shim, chef SK Kim, and owner Simon Kim
00:41:30 Clover Hill - featuring chef Charlie Mitchell
00:57:22 Aska - featuring chef and owner Fredrik Berselius
01:08:35 Rezdôra - featuring chef and owner Stefano Secchi
01:31:47 Don Angie - featuring chefs and co-owners Angie Rito and Scott Tacinelli
01:47:54 Aquavit - featuring chef Emma Bengtsson
01:58:11 Casa Enrique - featuring chef Cosme Aguilar
02:12:50 Lure Fishbar - featuring chef Preston Clark
02:26:17 Gabriel Kreuther Restaurant - featuring chef Gabriel Kreuther
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[@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

[@golfbo9762k0bn]

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

[@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]

💯

[@amsterdamshusi]

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

[@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

[@icecubez130]

truffle buying always looks like a drug deal lol

[@jakeruffin9433]

Same 😂😂😂

[@SheBytes2]

Sure does 🤣

[@atnguyenquy1331]

Legal shrooms, so...😂

[@elijahlash1637]

Mushroom friends :)

[@meredithglass8760]

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

[@anthonyvillagomez3686]

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

[@apengtv8271]

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

[@user-fv5yo5fi5c]

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

[@Discreetkill]

Jean Georges forever the GOAT

[@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.

[@garfieldbraithwaite8590]

What a privilege, thank you for posting

[@SoloAdventureDiva]

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

[@erubielalanis6658]

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

[@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.

[@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.

[@DREAMVENUE-sz5hx]

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

[@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

[@mrmeat4607]

These episodes are the best, we want more!

[@theorangegoodness]

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

[@grantconway2664]

Love watching this. Thanks for posting.

[@esotericchef86]

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

[@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.

[@DoubleAA24]

The chef at Aska is a genius man

[@limzer77]

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

[@cptnemo20kl]

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

[@RichardSchierer]

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

[@pvkjithmanyu]

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.😊..

[@pvkjithmanyu]

Thank you

[@user-ul9ju3qx8f]

Quality means doing it right when no one is looking.

[@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!

[@wendyharper8930]

This marathon was fsntastic.

[@Daplug213]

Chef Joseph Rhee I respect the consistency in your hard work

[@sarozbagdas5308]

Thank you for this amazing videos

[@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..

[@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

[@TheFoodie101]

thank u for this video fr.

[@perrypadgett]

I would eat that sunflower pasta everyday it looks so good.

[@sethsoderman5152]

Love amazing chef

[@gotskillz135]

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

[@CLAROSCURO-uu7vs]

the best the YT algorithm took me to so far today

[@darrengeorge1396]

This Is 🔥🔥🔥

[@TheGuanche88]

Gabriel Kreuther is a genius

[@ninobambino21]

Make the music louder i almost understand what they say!!!

[@angeleusebio9451]

Excellente, yeah

[@aaronburke1236]

Charlie Mitchell is such a bad ass

[@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

[@sltor2839]

Enjoy watching this video, thanks

[@adamwhite207]

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

[@edredding]

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

[@germany456]

Such a great video

[@recca7]

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

[@user-mt8kt7cx9h]

Amazing 😍🎉

[@001SapoBBQ]

thanks

[@AnnaBenson-wo2iv]

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

[@filippocalvenzi336]

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

[@Potikse]

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

[@joost4656]

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

[@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

[@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.

[@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.

[@NA-kc8ux]

Put soms clouds of beure blance on the side of top with the brioche egg yoke caviar

[@NA-kc8ux]

Champagne beure blanc to be precise

[@AlexWindover]

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

[@ahopkins1978]

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

[@alexschwager2645]

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

[@Fandangodoodles]

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

[@ZwenaSheya]

Homie eating eating every second oyster 😂😂😂

[@danielloustaunau467]

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

[@notforwantoftrying1]

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

[@1ntrcnnctr608]

there will always be cooks

[@WaleedKhan-ms3qv]

mise en place

[@scottlawrence599]

I 100% wanna work for Preston Clarke.

[@TimeAttack2003]

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

[@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.

[@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

[@ALCRAN2010]

40:36 Nevesito dos kinchis mas!

[@taya____]

Ckover hill I can feel the tense

[@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

[@captainalucard4212]

Bro is eating that Cavier egg like candy.

[@black_n_brown]

Gabe from ‘the marvelous mrs maisel’

[@bekirarslan1443]

What i love in germany is the love for the natur, a truffel is so important to the eco system of hole forest, that is isnt allow to search for them in german, Instant we have truffel farms, i quedtion how its in Amerika 😊

[@static79]

What a lovely amalgamation of presumption, condescension, nationalism, and xenophobia you weave.

[@bekirarslan1443]

@@static79 yea as an turk i guess hmm 🤔, how lifes in germany, how i can deer to love germans and there love to the nature ! Man your useless argumentum ad hominem, you look realy dumb in my eyes when you use this cheap why to front me !

[@lyv3070]

@@static79it’s presumptuous and xenophobic to care about the environment? What a joke, your type of mentality is why we are destroying our ecosystems. What an ignorant thing to say..

[@TheGozman100]

No more than tastings not a complete meal. Just a prestige thing.

[@BanaGhoo]

1:10:40 shaving a cheap summer truffle btw

[@RealJesusChrist1]

With the most respect to all of the Chefs but you forgot about Jon Yao and Michael Ciramusti.... :)

[@rustystone363]

That's no datejust Mr Kim. Awesome

[@user-io2dv7no6u]

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

[@tunneltu]

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

[@wesleyshen-liryan9675]

Anyone wanna finance my journey trying each of these places?

[@judyannkiwi]

No Gordon Ramsey getting his freak in here😮

[@CoachZed]

i'm only a couple minutes in, but who does the music?

[@user-fp3mr9de4x]

Everything we hear is an opinion, not a fact. Everything we see is a perspective, not the truth.

[@laurensanders1420]

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

[@Gtechpaving]

think you have to eat the caviar egg toast in one go !!!!!!

[@onedelish]

yummy

[@jeffreyclermont3646]

We love a ParmArm

[@kurayamihyroshi999]

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

[@omaralbayatii]

38:38 Game of Thrones reference.

[@Joe-mb7tg]

dude ate mad oysters

[@tallywhacker1]

I want to be happy.