How a Master Chef Runs a 2 Michelin Star Nordic Restaurant in Brooklyn - Mise En Place

On the first episode of Mise En Place, we follow chef Fredrik Berselius as he and his team prepare for dinner service at two-Michelin-Starred Aska in Brooklyn, leaving no detail unscrutinized
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[@eater]

Should dinner come with a foot on it? Also, be sure to follow Fredrik on ig for updates instagram.com/fredrikberselius

[@malin01s47]

Yes it should!

[@kazim4734]

@@malin01s47 nope!

[@strangecalibur]

Depends whos foot

[@lefthandright01]

Two schools of thought. A) Honour the ingredient by keeping it in its natural shape as much as possible. B) If you can't eat it, don't put it on the plate.

[@yugen]

@@lefthandright01 Who says you can't eat it?

[@simply_exploring]

I'm constantly reminding myself that a Michelin star is given out by a tire company.

[@pisciottajonathan2]

Yeah very strange. It started by people using Michelin maps to go around new countries they have never been asking also to places to eat. Then the restaurant guide happen

[@thorkagemob1297]

Wow I didn't even know they were the same company. That's crazy

[@swamiatma]

@Arwydd Hays novelty? 1926

[@gokumastergundam523]

This just ruined my night...

[@stanleyc2978]

@Arwydd Hays I don't think so at all but to each their own. The century of legacy speaks more to me than some god chefs considering they are the ones that hand out the stars to the god chefs. It is positioned above any individual chef which adds to the pretigeous nature of it.

[@htmlephant]

Imagine being yoinked out of the water and cracked open with a knife only for you to not be good enough to make it on the tasting menu and just used as a substitution. I'd be pretty heated tbf

[@joel.dchristopher3414]

god , you just made my day

[@recoil53]

@@dh7222 Yeah, I see that as the bigger issue.

[@Mnguyen92]

Pretty disrespectful to the food imo

[@brianmogle1121]

you wouldn't care one bit because you are dead! That and your brain cannot comprehend language or any concept of a restaurant or menu because you are an animal.

[@Lethal_Intent]

You can make pescatarians happy.

[@RyuujinZeke]

Guy is soo calm. “One of our main ingredients didn’t show up. I guess we’ll find something else.”

[@babyfaec]

That's his Swedish mindset

[@danaltamirano2546]

He already killed the guy who was supposed to deliver it.

[@CerealKiller669]

@@danaltamirano2546 u can only hope

[@andrewjenkinson8948]

Pretty standard in a commercial kitchen.

[@slupo14]

What was he supposed to do? Start throwing feces everywhere?

[@denverrandy7143]

"I think it's an honor to eat this little guy"I'm a chef myself and that statement gives me so much respect for this Chef!👍

[@doxbtw]

"We received this king crab alive" *Rips it's face off with a giant knife*

[@kiranecromancer3679]

Crab rave sad noises

[@spookydog9163]

That’s actually them most humane way to kill crab and lobster. Instantaneous. Much much better than boiling them alive.

[@robindabank565]

But is the crab going to be ok after this show?

[@jWikid]

@@robindabank565 yes

[@robindabank565]

@@jWikid ok that's releaving

[@meatballsnacker-sitregald6919]

To be honest, he's one of the most chilled out chef I've ever seen to run a Michelin Star restaurant on this channel, right up there with the chicken restaurant dude in Singapore.

[@caihui9642]

which singapore restaurant is it?

[@michaelrussak7300]

Cai Hui Jay Fai

[@smallcheddar4986]

He's just acting for the camera

[@AMAbeja]

@@caihui9642 hawker chan

[@meatballsnacker-sitregald6919]

@@smallcheddar4986 If this is acting, I would rather see this than 90% of the chef acting themselves either as if they are at the apex of wisdom where everything coming out of their mouth is the second coming of Christ or bossing their cooks needlessly (yes, that includes Gordon Ramsay sometimes).

[@lilms4062]

"These langoustines are a bit jet lagged" *knifes it through the head*

[@darylbeengin1922]

LILMS 😂😂

[@baconbliss4796]

I was disappointed when he didn't look up and say not anymore

[@GTomwomps]

ROFL

[@jaemecha]

I chuckled about 10 seconds to this comment. Well done.

[@84quattro41]

Well, can't have jet lag if you're dead

[@francowijaya9533]

Despite those dishes he makes, he looks like a very calm and stable chef comparing to other chefs I've seen on youtube, usually every chefs look emotional but this one is an exception.

[@damuit]

He's from Sweeden

[@inspectornl]

Nordic chefs just seem ridiculously calm, even in highly stressed situations.

[@krishnasanyal7]

@@inspectornl Gordon Ramsay should take lessons from him

[@OutdoorBlues]

"In general, people have NO idea where their food comes from" 100%, very well said.

[@ex_potato]

@Margaret Kpeh The king crab was intended to replace the scallops, but then he decided instead it would be used as a meat substitute for diners requiring or requesting a pescatarian alternative. This pheasant dish might indeed be replaced by the crab! As he said, an onion can be just as valuable as a piece of fish or meat! I think his philosophy is something we should aspire to. Meat and fish have their place, for too long they've ruled the plate, de facto.

[@anothertarnishedone5960]

*nods while eating doritos*

[@marlon1oo1]

@@anothertarnishedone5960 thanks for that one

[@gvrp3]

mother nature?

[@FallenxMalo]

Tbh I would like to keep it that way. If you aren't rich and can afford only the best food 24/7 you better don't know what the food industry is doing in detail. :/

[@HR-pe2nu]

*King crab exists* Chef: “Peace was never an option”

[@TheGodYouWishYouKnew]

Mc OOF 160 likes for this?

[@zombierobin119]

@@TheGodYouWishYouKnew Oof

[@merincs8744]

1K by me

[@TheGodYouWishYouKnew]

Riley W It’s not funny though

[@zombierobin119]

@@TheGodYouWishYouKnew what is, is how it's making you salty

[@yanisa9389]

5:58 “not everyone is expecting to go to a two star michelin restaurant and eat... eat an onion” LMAO THE BEST PART OF THE WHOLE VIDEO

[@Jasmine-zk7rs]

He then proceeds to serve the onion

[@akronakron4352]

well, it was an onion in a 14 course meal tho' :D

[@sr7olsniper]

@@akronakron4352 "you can still feel cheated by a 14 course meal"

[@BD-uo9po]

@@sr7olsniper to be fair, high grade pine mushrooms can be more expensive than truffles

[@carbul8163]

I didn't expected to eat carpenter ants at #1 restaurant in the world, Noma , but I did....

[@kevinchan3668]

I've never dined at a Michelin starred restaurant, but after watching all of these episodes of Mise en place it seems like a prerequisite to getting a star is serving caviar prominently.

[@hhtb]

And copious amounts of truffles 🤣🤣

[@schmitty8225]

They actually do serve a copious amount of caviar here. About half the courses feature it.

[@avalen767]

Well, I ate at a one-star Michelin restaurant a few years back and there wasn't one single dish with caviar and not even a whiff of truffles. It was still absolutely heavenly. I don't know if it's more a feature in the American Michelin-starred places they feature on this channel or what.

[@kevinchan3668]

@@avalen767 Oh interesting. What style of food was the restaurant?

[@avalen767]

@@kevinchan3668 It was a fairly long time ago, but it was Nordic-influenced French haute cuisine. Fairly typical fancy Michelin faire, just no caviar or truffles.

[@johndferfr8450]

Diner: it's been over 30 minutes where is my disg Waiter: my apologies sir the chef is still placing flower pedals on your peas.

[@hankghosh3268]

😂

[@TotalWarDesigner]

@ZackM bit classist mate.

[@louism1971]

@@TotalWarDesigner Petals dude ....

[@GTomwomps]

@ZackM peasants

[@gredangeo]

I'm just looking at all that delicate plating, like: um...what? There should be a Michelin Star system in place that sets a maximum plating time of 5 minutes. Just to see how other more realistic companies do. If it takes longer than that. Something is wrong. The Michelin system wasn't intending to get that far in artistic prep requirement, but it did anyways. It leaves no room for other fantastic places that are deemed less quality because don't see plating as a main priority. I think the best restaurant to eat at would be the equivalent of a -3 Star restaurant. Just a couple notches below an official rating. Similar style but not that prestige baggage and stress that comes with it, to maintain that star.

[@shmand]

We need straight documentary seasons on these restaurants. I would easily watch 12 episodes about one restaurant.

[@jackieenois]

Try chef's table on Netflix, pretty good.

[@dallasspencer7445]

Cooking shows are badass forms of entertainment. That’s what makes Ramsay a genius

[@siddhantganguly]

Go old school, gordon ramsays boiling point, and even before then, 'marco'

[@HKim0072]

@@jackieenois Yep, Chef's Table was the originator of these type of restaurant high end documentaries.

[@jbac5767]

@@jackieenois I was just about to say. Chefs Table is the best!

[@TuukkaAlmighty]

Both Jesus and Michelin chefs share at least one similarity: Both can feed 5000 people with 2 fishes and 5 loaves of bread

[@bonitarandom7205]

🤣 so true

[@sandro182]

And the price can feed more 10000!

[@kjp6663]

😂😂😂

[@TheDinis553]

@Chewbacca I'm pretty sure that even though the individual portions are small as hell, you pay once to get a course of like 6-10 different dishes. Edit: He said in the vide you get 14 of them, surely that's enough food!

[@noyes2058]

@@TheDinis553 14 courses may seem like a lot but from my experiences, course menus from these restaurants do not make you full. Its meant to be an experience and not just to eat but to enjoy the atmosphere and visuals. All the food is good but they rarely ever fill you up.

[@marhar5973]

I’m the type of diner if you decorate my dish with rocks... I will probably put it in my mouth

[@abl2527]

The thin line between a sociopath and a Michelin Star chef

[@pugsnhogz]

"line"

[@kn1ghty675]

That’s called a true entrepreneur as opposed to a lifestyle entrepreneur. One builds an empire and often is called a sociopath because they let nothing get in the way of their vision. Lifestyles build wealth to support their fantasies. The former is extremely rare, which is why it’s so fascinating.

[@ronaldkrump2272]

@Luis Alberto Pérez Nájera lol

[@ScheveSneeuwSchuifSchep]

@Luis Alberto Pérez Nájera So you suppose you are better at preparing meat than a Michellin star chef?

[@SơnHappoo]

​@Luis Alberto Pérez Nájera if the birds had salmonella disease, the supplier company would be accused first. I don't think he doesn't choose a qualified supplier.

[@SteveEricJordan]

this guy is 40 and somehow i would believe him that he is a unique looking 20 year old just starting out as a chef

[@FirstNameLastName-tx6td]

He's 40?? I was watching this thinking damn this guy's doing alright in his career for being in his 20s

[@FirstNameLastName-tx6td]

@Ivan Drago even his mannerisms are that of a young person

[@FANGRUNlN]

I thought he was 19 lmao

[@joatanpereira4272]

40????????????

[@iTZ_xalechikx5137]

@@FANGRUNlN chill

[@alexandresobreiramartins9461]

It honestly seems the staff enjoys working at the restaurant. It seems to a good work environment, especially considering the tremendous pressure of a starred restaurant. Very pleasant and interesting video.

[@HiSpeedOxygen]

I thought the same, it looked extremely relaxing, especially himself the head chef.

[@MarkJones-by6xv]

@@HiSpeedOxygen It's never relaxing, but it can be very rewarding, especially when you pull off a good night despite an issue like the scallops. It can be a very hellish, or very fulfilling field depending on who you're with and what you're doing.

[@EraChanZ]

While I agree that it did indeed look like a relaxed and good work environment; it's not hard to act this way on camera if they drop by once. I'm sure that there will be very stressful and more negative days; however at the end of the day, they get fulfilment out of creating amazing food.

[@pugsnhogz]

You can feel the passion everyone there has for the food. When you have a common goal and a shared mentality, work is a joy

[@mongislort6440]

Maybe he brought the work ethics from Sweden

[@charlespolanco7427]

I had dinner there, but first time seeing this video. I am shocked how he simply comes up with these ideas on the go and with a calmness.

[@ghw.]

"They're a little bit jet-lagged" *5 seconds later, splits the head in half and rips if off*

[@JiaRuAu]

To be fair, that's probably the most painless and humane way to kill them, but I still loled at that bit.

[@Raphael-vf6rq]

@@JiaRuAu The more humane way to do it is to freeze kill it. Gradually decreasing the temperature of the water until it dies. They usually tell people that putting a knife to its head is "humane" but its only the most effective without having too much trouble.

[@zkrwiikosci]

@@Raphael-vf6rq The more we eat at vegan / vegetarian restaurants the more clearly other restaurants see that human is not a creature entitled to limitless and utterly painful chopping, splitting, roasting, burning.

[@tropixx8143]

@@Raphael-vf6rq doesn't freezing them to death lower the quality of their meat?

[@ungabungasaed3903]

@@zkrwiikosci Ok vegan.

[@iwearleatherjackets1]

This is the culinary equivalent of writing an essay the morning of the day it's due and still somehow getting an A.

[@longwhitemane]

I'd give him an "F." Chefs like this are ridiculous and nothing but foodie con men. He is serving what essentially is an 14 course service of bite size snacks and getting away with charging way too much for them.

[@HiSpeedOxygen]

@@longwhitemane Fine dining is not about being full from eating, it is about the experience. No one forces you to survive at fine dining restaurants. Me personally, I dont think I will ever do it either, but you have to respect their craft and dedication to it.

[@kronosclashon2876]

@@longwhitemane this just shows that you've never been to a fine dining restaurant. they look bit sized but after the 14 you are still very much full

[@alter4442]

@@longwhitemane ffs they literally serve one piece of meat on a course, like tf.

[@Amatersuful]

@@alter4442 dats normal in fine dinning restaurant, your there to explore flavors and experience. Ur there for long ass course meal and can last for hrs its not a quickie meal.

[@2yoked70]

"I would like the steak please." "Outstanding sir, we will get the mother from the farm and get her pregnant immediately."

[@27toten]

I read this in a british accent.

[@chooi7840]

amazing

[@cptmike05]

@@27toten lol

[@leon71wtf63]

@@27toten same lol

[@alexhandsome7086]

@@27toten It comes automatically

[@Ccdddttt]

Had the pleasure of talking with and eating Chef Berselius food. Not sure if I could work along side him but he is food focused and a great chef.

[@TheGrandmaster1]

Did this dude just literally peel a whole bowl of individual peas....?

[@Chrisxulo]

and with the ring on

[@GodsChosen69]

peas are from the mediterranean, so hes a fraud.

[@admiralackbar8614]

@KillTheTank YouRE aN AmeRIcaN aREnt YoU

[@virtue4319]

@@Chrisxulo u r one of those fuckwits

[@ThisHandleIsNotAvailable.]

HELLO EVERYBODY!

[@kabalan20]

"They're a little bit jet lagged..." 3:06 Well, that woke him up.

[@kablegamesmaniac8148]

😂😂😂 🗡🦐

[@yxt8948]

But he went back to sleep...forever....

[@brianalvarez1358]

The eyes immediately open up when he got stabbed 😂

[@hindsightpov4218]

6:15 “I think the ginkgo has to go. It came too late to the party.” - Gotta love chef lingo.

[@hannahprince3512]

As a vegetarian, I kind of agree with his interpretation of eating the bird. People want to eat meat but not acknowledge where it comes from. They want to eat meat that was torn apart and pressed into a burger, but they freak out when they see bird feet. As he says, it is an honor to be able to eat an animal. It should be treated as something special, we should be aware of the privilege. I hope one day, meat can be treated as a delicacy again.

[@jaeboogie2786]

Boooo!!! We hate you!!!!

[@papacinoooo]

boooo

[@mikulashomolka1800]

Greatly said, we often stop appreciating things that become common for us.

[@niemoikein4330]

@Jericho Kilmanja vegetarian food lacks essential vitamins

[@BG-xm5ex]

@@jaeboogie2786 shush looser

[@saeta]

He looks like that one guy who would secretly purge every year

[@saveir6601]

saeta he kind of looks like the guy from the first purge movie.. the whack job

[@Joel-tv7jw]

Chris Albanese yes! The guy that comes to the house with his creepy friends

[@mt4lennox138]

Lol

[@gsafadi2]

I just woke my children ! 😂😂

[@DaManBearPig]

a lot of Scandinavians have that scary look to them lol My whole heritage is northern European and I'v been told I look like I purge too lmao

[@TheRealChigs]

“Did you put the onion on there yet?” “Hand me the microscope, I can’t remember”

[@OverG88]

Looks like a restaurant where you eat, and then go for some junk food to actually eat.

[@Jklopoppcorn]

@@OverG88 ive never eaten at that fancy of a resturant before let alone one with more than one meal, never really seemed worth it to spend a couple hundred on food for a night, might as well pay my rent first.

[@EternalEric]

Lmao

[@SWEMartin]

@@OverG88 Ive been to one 3 star (Gordon Ramsays), a couple of 2 star (Vollmers, Fäviken, Jordnær) and quite a few 1 star restaurants and I have never been disappointed "volume-wise" whenever I had a multi-course tasting menu. The only place I remember that I thought "I want more" after the dessert was after a 3 course lunch at Gordon Ramsays but that was partly because it was so good.

[@lilianadoldan4991]

😂😂😂

[@djjetclaw209]

Dude served an onion as a whole dish bro... That’s cold.

[@rikkestellini7869]

In gourmet there's both dishes and courses. This would not serve as a course. Of course you get other big meals during your 14 servings.

[@_rgrech]

Shrek would enjoy it.

[@neo9706]

Ryan Grech true. Shame they don’t sell eyeballs

[@blainenavasie3119]

Melvin you’d be surprised how many chefs do things like that.... I knew one that has a dish that’s straight up tomato’s on the vine still

[@momococo8695]

onions are really great with a sprinkle of vinegar and some chunjang sauce

[@amitlimaye4799]

Chefs are so underrated... I'm training to be a chef and I have found a level of respect for all chefs that is so high

[@samzam540]

Watch some American le cordon bleu videos on here...and you'll lose that respect...scammers out there buddy

[@dariusus9870]

Insanely overrated you mean...

[@amitlimaye4799]

You need to work in it to truly understand it, which I have done so I honestly think whatever y'all want

[@88osprey]

Me: eats all 14 courses in 2 min flat without tasting anything. Chef: complete silence and disappointment

[@ljlarrea]

You paid, he really doesn’t care. 😅

[@styrineee5887]

@@ljlarrea If i cooked it i would be disappointed. If you gave me the same expression as you would at McDonald's I'd be pissed.

[@Jeff-rm3lv]

@@styrineee5887 i'd agree with that, I know that these 14 course meals can range from 200$ to 20k$ but. using mf'ing tweezers to pinpoint every detail just to have some dude swallow it whole lol would defeat the purpose

[@d3generate804]

Me: so wheres the main course?

[@theeeg6357]

Richard Sec deadass though

[@om3g4z3r0]

I feel like i owe him money just for staring at his food.

[@userjdzirsdrxiufyfyfyftccyydyc]

Eat this 💩

[@Jc-si6pj]

I’m not impressed I feel like you owe me money for replying to your comment

[@om3g4z3r0]

@@Jc-si6pj Can i pay you in pelvis strikes?

[@Gal26]

Lmao

[@josephacosta7882]

Ignore the /whooosh Your comment is hilarious tho. 😂

[@semajxocliw]

damn that king crab really got For Honor executed

[@JigsHidalgoMusic]

INCREDIBILIS!

[@a.qsa_666]

I miss playing for honor i got the game by psplus and it expired and i cant play it anymore

[@dreal0g857]

Infernami no one asking idiot

[@Warm_Ice0]

@@dreal0g857 Everyone's free to what they can say

[@Henning1505]

His head exploded with juices

[@deded846]

Those dishes could be served in contact lens cases as takeaways.

[@severinpasqualmettler8045]

underrated comment😂😂😂

[@swat3563]

l000l

[@toxacid124]

3:05 he was surprised, his eyes show

[@eyon7630]

LMAO

[@licked9733]

3:04

[@xosa2k]

he was like: ._. o_o

[@bilbobaggins4654]

Thought he was coming for a spa day

[@chriz9959]

me agreeing to everything in this video while enjoying a cup of noodles from walmart.

[@sirswayzee1220]

Haaaaa

[@jlij8952]

Ah the new answer to knowing where your food is coming from 😁

[@endeavour5316]

LMAO

[@atxelcortes1009]

All while imagining your eating what's in the screen

[@ihpsta]

Mr. Fancy here while I eat a brick of rice and spam aka musubi from my local 7-11.

[@alexk7837]

"I think it is an honor to eat this bird". That is what is missing in our modern approach to food - humility, respect and awe.

[@Anderson-yn4or]

We need to respect and appreciate the animal that died to feed us. Too many times we take meat for granted without appreciating that a life has been lost.

[@hubertwrobel9561]

Or, weird approach, we just dont kill birds for food..

[@ichhaiezv6395]

hubert wrobel no, bird is good

[@PeeDeeBee_MD]

What do you mean he beheaded a king crab only to say it wasnt good enough

[@yngrcklss2312]

@@hubertwrobel9561 So ur telling me that the bird, one of the most common and important part of many food chains, including ours, should not be killed for food? okay bud

[@evenstar435]

This chefs creativity is magical. Every dish is like a fairy tale. Watching these preparations gave me inner peace.

[@4pl3x]

It gave me stress

[@tomweickmann6414]

Gave me gas.

[@matta-lz5yo]

Notice how he quickly dispactches everything that is alive, even if it it's small in size. More people should respect this.

[@wow9279]

@Veit Schrumpf did you see him use the organs?

[@kennypowers7759]

What a wonderful comment bud. I wish everybody thought like you (us).

[@blowmanuts9584]

Yet we let people suffer slowly at end of life care.

[@emilymack2172]

@szs voc maybe he thought you said he respected the fact that he decapitated everything that was alive. I had to think for a second and read it a few times to understand what he said.

[@PsychoEscaper]

This guy feels more like an artisan than a chef honestly

[@irishkelly2062]

what is the difference?

[@isorokudono]

Not really. But ok.

[@isorokudono]

@@irishkelly2062 Artisans work with actual tools. Not cooking implements. Think SCULPTOR.

[@irishkelly2062]

@@isorokudonothis is from the Oxford Dictionary: noun a worker in a skilled trade, especially one that involves making things by hand. Try being a nicer person to talk to...

[@lumberluc]

Heard a couple of stories of chef's going into that area. It kills them to see their work taken in not seriously by customers.

[@alansouthammavong682]

He's in love with cooking and everything he's making it's beautiful

[@JohnHausser]

His accent sounds expensive

[@day6stan]

That’s a requirement to get your first star. The food quality is what gets you your second

[@_Wos_]

He sounds super Swedish, which he is

[@MrSottobanco]

@@_Wos_ I guess he was tired of paying obscene amounts of taxes. That is why he is in America.

[@hurrdurrimaburr]

That's what a swedish accent sounds like. Most of us doesn't sound like the swedish chef.

[@Lucifermits1092]

And a bit sexy ;)

[@VHSvgh]

"i dont think the crab will work" replaces with a plate of onions

[@AutumnoftheWest]

“Yes I’d like the bowl full of rocks please.” 👌

[@dsahgkg]

that'll be 47.99 thank you.

[@1393wsc]

That langoustine is just an eatable decoration

[@mukulsethi3856]

A full bowl ? Youre asking too much... 3 pieces "BEAUTIFUL" presented. That'll be 30$ now XD

[@edrienmanzanero4081]

Ohh you mean the le de rock?

[@ianbrown7235]

You know fredrik and chris are banging

[@joshstern3940]

Lol what?

[@Nurg1982]

@@joshstern3940 he meant their heads against the wall at times when the ingredients are not available and they don't have other options

[@joshstern3940]

@@Nurg1982 lol

[@Diversetracks]

@@Nurg1982imma be honest, I don’t think that’s what he meant😂

[@lsuvien]

I don’t remember seeing any of these dishes in Skyrim.

[@Undomaranel]

You can't make yourself a target with sweetroll thieves around every corner.

[@korppi164]

Skyrim belongs to the Nords!

[@threatball]

@@korppi164 u damned stormcloaks !!!!

[@zennoix9984]

These food aren't meant for Nords. Just look at their size.

[@aricgoss]

I’ll stick to my skooma thank you

[@Wvk5zc]

Me: i am gonna open a restaurant and i am aiming for 3 michelin stars. Caviar supplier : i got you, bro

[@myktybekazhimatov8771]

Truffle supplier : keep it 100%

[@leekusdeekus3724]

Some random vegetable that you've never heard of supplier: I got u fam

[@mr.orsonwelles135]

As a person who is poor as fck. I REAAAALLLLYYYYY want to try caviar and truffles. And foie gras. And sharks fin and swallows nest. You know what, I WANT TO TASTE ALL OF THE LUXURIOUS INGREDIENTS of the world. And it will be my goal one day.

[@Wvk5zc]

@Mr123456789and not sure what you're trying to rebut here. My point still stands

[@larrydavid1354]

@damplips damplips ok mr fancy pants

[@Heartadia]

diner: where is my food? server: sorry we're still growing the cow...

[@Ulvetann]

Hence the several year long reservation period to get a table. ^_^

[@riteshkalvellu9996]

But here is your grain....

[@Pete-jv2nj]

Warden top heavy

[@genexstyle]

This guy reminds me of a certain somebody. "New card. Whaddya think?" Berselius slides his card across the table; it's off-white, with the words Fredrik Berselius: MICHELIN STAR CHEF centered and embossed in black. The assembled party gasp in admiration

[@johnmac91]

I like the way he perfectly aligns the ramp seeds. It's that kind of presentation that makes this meal well worth the $200-$300 dollars. I can't tell you how many times I've eaten at non-Michelin starred restaurants and ended up having to send my food back because the ramp seeds were misaligned.

[@КонрадЛейк]

Same

[@iChiief]

Every single time bro

[@rorytribbet6424]

Preach

[@charliealden9355]

Brilliant

[@Miixx-yi6rk]

Yes

[@DarkCavaliero]

How to get a Michelin star: Make meals for ants.

[@articxunodorseggnej8016]

Ahaha

[@beerman7410]

There about 15-30 dishes that get served to you. So yes, each serving is small but after the entire course is served, you’re full. Great experience.

[@MrJamesLongstreet]

@@beerman7410 I believe they said it was a 14 course meal.

[@dnldmor08]

14 nibbles aint bad

[@frjazz7677]

@@beerman7410 30 dishes wtf no one has ever served 30 dishes in the history of dishes

[@kcfamilam5109]

Nordic food: I literally wait for the trees in the back of the restaurant to drop fruit, collect it, toast the fruits individually and slip the skins off one by one in order to create new dishes Eater: oh ok cool Japanese food: I lost my job and had spare cash so I started a ramen shop. My dad made noodles once, too. Eater: *GET THE ORCHESTRA*

[@frasras9447]

Story of my life

[@jarsa8074]

best comment ever lmao,youtube comment section imagination is incredible

[@tara-duncanmcleod3433]

I mean, this isn't exactly a difference between "nordic food" and "Japanese food". Eater has plenty of vids about sushi chefs and others who put every bit as much preparation into their food and care with their sourcing as this guy. Like, there aren't many nordic-themed restaurants in general, and tbh I'm kinda disappointed that the only video I've seen on one is focused on a kinda pretentious tasting menu that I'll never be able to afford. I'd like for them to find a popular nordic-themed joint at the same sort of price point as the places they do burger and ramen shops, where they don't put more time into making food than eating it, and where a working-class person with a love for food could get started, I just don't think there are that many. Like, they've done videos with the exact same story as you describe for "Japanese food" but its an American making burgers, fried chicken, street food, or other things that are actually accessible to people.

[@jbs9373]

@Tara-Duncan McLeod Well it is a two star Michelin restaraunt, so I expect it to be pretentious. As for the 'Nordic' part that seems more of a buzzword. Just different species of fish and some sparse traditional cooking.

[@tara-duncanmcleod3433]

@@jbs9373 Yeah, I was just saying to not compare the 2-michelin starred place at no doubt extremely high prices to the no-michelin stars place with low prices. And yeah, looking at the style of cooking it still seems to be the very decorative, fat-and-aromatic based cooking that typifies traditional upper class french cooking (that tends to get Michelin stars). The video barely even explains that they use some ingredients from Norway, and does virtually nothing to explain the nature of "Nordic cooking". They spend far more time explaining how much effort they put into the food and showing us many slices of onions than they do really demonstrating any meaningful value resulting from that effort.

[@testthis7745]

Telling a customer that a dish is unavailable because of weather makes you seem very locally sustainable.

[@pipegris]

locally as in the planet earth? You know that sometimes because of weather or animal population/crop season some ingredients are not available all the time, everywhere.

[@lostieloo]

Chef: Here are Langoustines. They're a little bit jetlagged. We'll start processing them for tonight. Shrimp: O.O 3:05

[@gordon4952]

Poor guy 😂

[@bigman88george3]

I didn't catch that at all. Man we are some brutal creatures.

[@giuliam.6271]

Yes 😥

[@prometheus705]

He literally Said the name, they aint shrimp

[@jbowers227]

I’m glad someone else caught that things eyes popping out of its head as it’s being split open

[@jxor448]

The crabs looks nice, I will save them for myself to eat later. Let’s serve these bozos some onions and randoms that fell out of my tree.

[@DarkH4X0]

Legit

[@SushiRicetm]

Lul

[@b0red324]

If it doesn't suit the menu and the taste is off people will notice these kinds of things. In a tasting menu everything has to have cohesion you don't just serve something to serve something that dish flows with the dining course. The onion and nuts is an onion soup it doesn't overpower the other courses and it doesn't take away from the other course hence the symmetry which is why they served it.

[@b0red324]

@Willian Liandra so basically just toss a whole bunch of nothing and call it food. You clearly have never eaten at any fine dining or Michelin starred restaurants. If the dining experience is poor you don't get to keep your stars you lose them and you're judged constantly secretly by inspectors. When your budget is 500-1000 dollars per dinner you expect to eat something amazing not something someone threw onto a plate and called it food.

[@MS-cy6uh]

@Willian Liandra tru

[@JesusRiveraisthebest]

I’d eat a meal here and then would have to get McDonald’s on the way home

[@UnknownSavageAnomaly]

You don't understand this type of eating then. Eating this is about experience. This isn't meant to cure your hunger.

[@JesusRiveraisthebest]

Joseph Lange it’s essentially an art - I get it. What I said was more of a joke. Anyway, the experience isn’t meant for everyone. The $265-$295 per person price tag can also get in the way for many people.

[@thunderbug8640]

​@@JesusRiveraisthebest A big price tag doesnt bother me but i like good food not pretentious arty food.

[@Azer1125]

@@thunderbug8640 A gastronomic meal (in france at least) is like 7 to 9 dishes for the whole course. You'd be satiated

[@saul-3151]

Jesus Rivera 😂😂 same here lol.

[@xchorro]

these guys take pretentious to the best level, and i say pretentious because fine dining is pretentious (lol) but they aren’t. so much craft and skill in their work and i’m sure they’ve had humble beginnings.

[@greatcesari]

No, it’s definitely pretentious

[@as1mov666]

@@greatcesarinope! wrong :) thanks for your input though 👍

[@heeheemanwhut]

Let's be honest, this chef looks like an anime villain.

[@humanwreckage4563]

He just wants to live a quiet life

[@FelipeFalker]

The purge 1

[@joey2765]

Shadow cover his eyes while he smirks*

[@Nobodyss21]

Dont worry, soon he will monolouging all of his evil master plan to audience and flash backing for 3 episode so protagonist can stop them before it happen

[@miso8090]

Food Wars fanfic irl

[@ndivine3112]

This is something I'm too poor to understand.

[@steve88luv]

I wouldnt understand it even if I was rich, those leaves on the plate that are gone in like 2 bites just arent worth the time to eat to someone like me.

[@eubertandrei1774]

@@steve88luv well i think the "rich" can buy a lot food if they want but they want quality over quantity just because they can

[@african3974]

No sense at all. I love tasty food, which is why I want a full size dinner plate FULL.

[@aname4141]

I’ll try to explain as best as I can. See, these Michelin starred restaurants are very different from most of your favorites. For one thing, you have a higher chance of getting struck by lightning than to eat as a walk-in at one these restaurants; the reason behind that is many of the ingredients these chefs use are some of the most expensive, high-maintenance, and rare in the world, and that’s without taking into account the sheer amount of customer these restaurants get. In order to eat in one of these, you would need to make reservations months, if not years in advance. Now, why do chefs charge such ridiculous for such small amounts of food? Like I said, most of these ingredients are ridiculously expensive, and the amount of clientele they have to serve is extremely high, meaning that the costs of operations huge. Another thing to consider is that in these restaurants, you will be served multiple small dishes(in that specific restaurant, it’s 14 dishes), each requiring a specific preparation and plating. Why not one huge dish instead of so many small ones? Depending on the restaurant, this may be the case but the only one I know of is “Alinea” in Chicago. What’s this experience that a lot of people talk about? Have you ever visited a country a felt astonished by the beauty, culture, or history behind it? Have you ever read an eye-opening book that had left a tremendous impact in you? Have you ever seen a sight of nature you can’t help but stare at it in amazement? Chefs of these really high-end restaurants are trying to get you to have a similar experience through the medium of food; how they decide to go about this is entirely up to them.

[@Mandragara]

Rich people eat really tasty, expensive food all the time. So the only way they can have something 'special' is to pay an OCD chef to very carefully make scallop heart tartare.

[@hap.8302]

I love how they acknowledge although it is a 14 course tasting you could still feel cheated

[@Justin666i]

I think their respect for the animal being used brings something special to this restaurant

[@dayflaubert]

no way this is better than food.

[@adamachour5782]

PostConsolePeasant it's a joke

[@saltymcpepper5777]

@@postconsolepeasant6538 You sure though?

[@alloffchrome9115]

Wanna eat popeyes ? I’m down

[@Mythriaz]

@@alloffchrome9115 spicy Wednesday wings! It's a date

[@alloffchrome9115]

@@Mythriaz aight bet. Don’t tease me like that

[@Chonchey]

Damn the work this man puts into his craft is impressive.

[@lassemanninen430]

And still Karen is not happy.

[@snuffywuffykiss1522]

wasted time on crap is not work or craft.

[@magno172]

So, in order to become a michelin star restaurant, you literally need to have OCD. The amount of detail in each dish kind of scares me.

[@boxergirl84]

Yep, a lot of chefs have OCD. It's the only way you can mentally tolerate working in a place like that. Michelin star chefs take it to a ridiculous level. Some literally drive themselves crazy and committe suicide over these stupid stars.

[@Pauly421]

Its just attention to detail guys.

[@Fermion.]

@@Pauly421 Pretty much. To get to the highest level in any field demands you have a bit of crazy in you. I do IT, and I've seen many guys get burned out from the workload and change careers in their 30s. Updates, patches, security protocols, continuously learning about new tech, debugging code, constantly on call, etc. And then the slightest little hiccup in the system, and everyone is instantly pointing fingers at the IT guy. Every career will get more insane and stressful the higher you move up.

[@ahmadalbrahimya9016]

You have 69 likes and i dont want to change that

[@Pauly421]

@@Fermion. You're totally right. To truly succeed at something you need to be a bit obsessed with it, to the point of being a bit mad, that or just get crazy lucky, or both. Having the right stuff at the right time is lightning in a bottle, and so many industries are so damned fickle.

[@ayrtonhockaday]

Full respect to him but I stay away from places that make art with food. I'd rather have a pub meal than a ruin hours and hours of preparation.

[@auntphyllis45]

Me: Oh what elegant food. Also me: This $1 Frito burrito could use more nacho sauce.

[@Teanagemewtantninja]

true..it would be painful to like leaving the resto with an empty wallet and still be hungry..

[@Lucifermits1092]

@@Teanagemewtantninja You don't understand the idea of eating at a place like this if the concern is feeling full when you are done; and they did say they were serving 14 courses so that will all add up especially when you take into account the drinks you are pairing with each dish and any type of amuse or other items such as bread between courses. You go to a place like this to experience foods that you can't realistically create at home which have been created by chefs who have spent years studying and working to improve their skills, and a lot of the products they work with are not something you can simply buy at the local market. If you want to get full and have no care about quality or taste, go to McDonalds or old country buffet; I mean, the idea with that whole notion of "empty wallet and still hungry" says this isn't your idea of an experience or you've simply never experienced food of such quality.

[@Seronu]

@@Lucifermits1092 Ok

[@AtomicKillson]

60 cents for extra

[@AtomicKillson]

@@Lucifermits1092 calm tf down before i repirt you to redit

[@Ivo3963]

Chef: this quail‘s mother did not work a honest job so we can‘t serve it

[@ProjektKlover]

I like how he feels it is an honor to eat the bird (and presumably the other animals as well), most people don't think about that.

[@PONYBOYonline]

I think it’s important to take just a second to at least respect what you are eating. Humans are so far removed from the butchering process that they think about food as a packaged item on a dish and not something that was living and experiencing the world through its own eyes.

[@therealKrak]

It's sad that people are thinking like that nowadays. I am always pissed when the food in my college does not taste good. It's like the chefs there dishonored those animals. Just imagine you getting defaced like that after your dead...

[@Burgerbeast101]

that's most good cooks mentality though. They're highly ranked cooks because they look at food and ingredients differently than the regular person, and that's what they try and show customers through their cooking.

[@crushedcranium]

This is one reason I respect (most) hunters. They are far more in touch with the food they are eating, not only did they have some part in butchering the animal, they harvested the animal in its habitat... I cant say I've done that

[@zacharytomes5202]

Most high tier chefs and most hunters are the only people who feel that way. I truly agree with him on serving the bird with exposed feet, it was a living animal, and its important to see and process what you are eating

[@innerbeauty9441]

Last week I was binge watching kitchen nightmares. Now it's all about this channel! Incredible

[@muhammadhaziqtaqiuddin3211]

It takes one spoon to wipe out the whole dish off the universe. Impressive

[@zzpotato1238]

More like half of teaspoon whilr you can grab other delicious food that worth 15$

[@bigman88george3]

@@zzpotato1238 $10 my man.

[@zzpotato1238]

@@bigman88george3 yeah thanks for correcting me

[@gxtmfa]

I feel we caught him on a bad day, what with some of his food not coming in.

[@commentcopbadge6665]

Some? One. The scallops.

[@brandonmatthews4112]

#chefslife If its not that its something else, believe me.

[@jasonbell6670]

@@brandonmatthews4112 I have been trying to get feta for like 3 weeks but covid said no soo

[@brownie3454]

@@jasonbell6670 why do you want feta? just use some Kraft slices it's easy

[@RuilinLinRyan]

So the food cooks for like 5 minutes but the “plating” takes an hour

[@emjilarson7372]

Not only that. its only a spoonful meal and you pay a couple of hundred bucks for this

[@davidcalderwood2887]

@@emjilarson7372 It's a 14 course meal for a couple hundred bucks, not just one. By the end of 14 courses you are left feeling very full.

[@names_dave]

Michael Jay Herrera - if you can’t afford it go buy 14 packs of noodles

[@RuilinLinRyan]

@@names_dave I mean... there are things in between this and 14 pack noodles lol

[@RuilinLinRyan]

@@davidcalderwood2887 Yeah I'd definitely try this out w someone for like a cool one time thing :))

[@erinnmccrankypants5192]

"Wow that was tasty.. now lets go get something to eat...im starving"

[@lt3997]

14 course meal is extremely filling you peasant

[@officericantbreathe3302]

@@lt3997 ok Crack Rust God

[@jjhaya]

​@@lt3997 yeah some people really do think they only eat that one item when there are a lot of courses on a menu, you rarely go home hungry in a fine dining restaurant, I read some even puke because they're so full, I guess because they assume the same thing and came in half full already 😅.

[@robuxlooter]

Ppl keep saying how the courses are small, but we have to keep in mind that there are 14 courses.

[@amirulhakim6562]

Still small, not enough for me

[@22z83]

@@amirulhakim6562 ah, americans

[@amirulhakim6562]

@@22z83 im asian lmaoo

[@22z83]

@@amirulhakim6562 big asian apparently

[@amirulhakim6562]

@@22z83 yeaa have a big appetite but im not fat nor overweight ahahaha

[@jonteguy]

Ate here when we went to the US, I'm from Sweden myself just like the chef here, we thought we'd do it for the experience even if it was pricey, the food was Godly but I have to admit I will never spend that much money on food again. I think for many though it's a one-time thing, an experience rather than a dining opportunity.

[@miguelconstantino-guzman7957]

Thanks for the insight! I agree with the price range and the fact that this is an experience.

[@cecy592]

How much did it cost approximately?

[@ryan_uwu]

I'd like to know how much it cost as well, just to see if it's possible to justify the tiny portions

[@wonderwhatsnext5408]

@@ryan_uwu I mean it's a 14 course meal not including the wine or other drinks. I'd imagine you could get full off that.

[@cecy592]

@@ryan_uwu Exactly me too

[@itcamefromabox]

"Throw away the King Crab. It's not working. Let's go with the onion leaves." rofl

[@gruu]

love that swedish accent, so easy to recognize!

[@JudgeHoldenTudix]

I’m eating a bag of cheez-its while watching this

[@hujajiblamble3337]

I'm eating sweet tarts 😂

[@hullinstruments]

I’m literally eating a bag full of Taco Bell 😂 I always watch food videos when I eat because it makes eating alone easier

[@miguelgoncalves1204]

Im eating pão com chouriço, its bre ad cooked with chorijo insode3

[@vdemongod]

@@hullinstruments bro...

[@ZeldaFeb]

I'm eating cheez its too😳😳

[@DivestedEntity]

"An honor to eat." - now this is a fine way to be thankful. Love it.

[@BenderBendingRodriguezOFFICIAL]

When you take an art course and decide to be a chef instead.

[@DjAether8]

its called culinary arts

[@maja2197]

I always recognize a fellow swede the second I hear one :) Greetings from Sweden!

[@dmmontal]

I've eaten at Aska twice, both this year. It is a very unique experience as far as fine dining goes. The food is very very subtle and subdued. They really do want you to think about each dish as you consume it. It's light and highly refined, with even the richer courses being purposefully tiny (even compared to other similar fine dining establishments). I do feel that some of the painstaking approach to each component does get lost occasionally (they address this a bit in the video where Berselius questions whether one can actually taste each ingredient). There were a few occasions where I scratched my head and thought that all their work didn't actually amount to a more delicious bite of food. I was also disappointed by the amount of repetition from a winter meal to a summer meal. At least half of the menu consisted of repeats, which felt really off considering how much they champion seasonality. Nitpicks like these are what make it a 2-star restaurant rather than a 3. All that said, I do recommend Aska for its novelty and commitment to interesting food prepared in very thoughtful ways (assuming you have the cash of course, which is always a huge consideration with a restaurant like this!)

[@janis1981]

dmmontal great comment. Nice to have some on hand experience in here. Thx

[@andrewbellinger6120]

He should have sliced the onions into individual fiber and knitted little garments for the birds with them- that would be worth a third star.

[@lzillusions1]

How much is said resturant

[@Clannantorc704]

Tyler Hawley if you have to ask, you probably can’t afford it.

[@oidoug]

@@Clannantorc704 there's something called curiosity.

[@shawnlowe153]

“We have a new course... it’s onion slices and leaves”

[@TheGrandmaster1]

Looks pretty damn good!

[@seth468]

The onion thing at least looks approachable. The half-raw clams made me cringe, and the weird blob things scare me. Is that caviar? Just a big salty wad of caviar? The truffles though... I'm getting the truffle stuff whatever that is. Screw all this other mamby pamby nonsense. Maybe a quail leg too.

[@stellarislarena131]

Don't forget the beans

[@rosedawn8046]

With a type of sauce people seem to be conveniently forgetting

[@medusa121]

this is so relaxing after watching Gordon Ramsay's Kitchen Nightmares.

[@arandomguy3288]

@@oceano4303 umm Gordon himself has multiple 3 star restaurants

[@sen4744]

@@oceano4303 the guy literally has multiple higher rated restaurants

[@DanielPodlovics]

he's not insulting gordon??? He's just saying this guy has a really relaxing atmosphere at his restaurant, even while prepping. And I agree, Gordon is a hell of a chef but his kitchens are really high intensity and often high stress.

[@polishqciape]

@@DanielPodlovics The atmosphere in HK is not like in his restaurants. It's a show. It has to be like this cause poeple love it. Look at Gordon in private cooking videos or videos where he is with his staf. He is calm and respectful. He don't need to be agresive cause he works with experienced shefs who know what they are doing. In HK it is scripted that they are in the high stress situation, have few hours to know whole new menu and make along other quests.

[@Abdullah_hakim]

0:26 don't know why it looks so satisfying to look at.

[@vandarkholme7558]

I wouldnt even call this cooking, this is food engineering

[@tedlovejesus]

It’s food asset management ✨

[@BassssicBasssssssss]

@@David-gh8er Exactly. That's why I get so annoyed when people comment on these videos like: hur hur I can go to my local bbq place and get 10x as much food for 1/10 of the price!!!

[@zackkl46]

Yeahhh I'm just thinking bout that... Always with solution...

[@TivoB1]

@@zackkl46 it's not cooking this guy is a douche bag with a thumb up his but

[@conqwiztadore2213]

What engineering....engineers and Tradesmen are a tough bunch... Not at all related to this nancy boy hipster douchebaggery

[@johannesdoe5158]

One of my childhood rules: do not play with the food.

[@haralith7578]

what a dumb fuckign rule

[@fernandogutierrez8257]

Okay boomer

[@Naberiuss]

Customer: I want some peas This chef: oh you would you like them skinless too?

[@swartchalk6745]

This man is an artist and a plate is his canvass

[@eventhorizon8014]

I kinda shivered when that Crab-brain splashed out O.o

[@johnvincents.pangilinan1085]

It's actually salt water...

[@eventhorizon8014]

@@johnvincents.pangilinan1085 Good to know, looked disgusting nontheless^^

[@helliswar]

@@eventhorizon8014 i would eat it raw haahahahah

[@markanthonytorres9624]

The amount of work he put in his craft is amazing. Nevertheless, I wont pay anything more than 2 dollars for that onion dish

[@tumu_bandit]

It's just some money making scheme. He should be arrested immediately.

[@ykkynmrnki1424]

@@tumu_bandit its not that....

[@Haitch12341]

u get 14 courses when u go to their resturant. that is just 1 of 14

[@lordmute]

@@tumu_bandit your dumb

[@red-dm1tl]

@@tumu_bandit eat somewhere else cheapskate

[@FelipeBRARSPF]

Basically they picked the dude in their worst day.

[@TheSaucyBoi5683]

Fun fact: there are very, very, VERY few "normal days" in kitchens. It's exactly like he said, theres always problems and it's about problem solving.

[@vx8431]

@@TheSaucyBoi5683 Depends on the style of kitchen however when you have ambitions of being a michelin resturant you got to adapt your menu to what you got. I've worked in everything from a lowly street pub to a 1 star resturant and sure you always have to adapt but not to this extreme level. Now I am happy working at a semi ambitious small resturant. I unfortunally can't go too nuts with the creative process due to us having limited ammounts of time and guests aswell that I have to work the kitchen pretty much solo. Michelin star resturant work is not my cup of tea to be honest its fun and very creative but also very heircharcy based I prefer the more relaxed attitude of resturants who wants to serve amazing food but don't have the aspiration to become a michelin star resturant.

[@laus7080]

@@vx8431 Semi ambitious sounds good enough for me :)

[@mesterorange8181]

This is my favourite Episode of star restaurants

[@Im.Kanna.]

You can tell these people love cooking. I admire the thought and creativity they have.

[@josiah566]

My favorite is the opening line. You can tell an expert interviewed Chef Berselius because Berselius has the confidence and comfort to answer honestly. "How much work does it take to prepare your dishes?" If it was someone who was asking for the sake of asking, chef would've probably gone with "quite a lot really, we come in from X hour to X hour, and we're just going" and nobody gains any insight at all. Knowing that the interviewer comes from a platfrom interested in expertise, and is likely knowledgeable themselves, Chef Berselius answers honestly - "It is impossible to know the amount of work..." which has so many implications - the work is overwhelming and both sides know this (see documentaries on Michelin Madness) BUT what chef is implying here is not just that the work is tough to keep track of, it's also that the amount of work doesn't matter. What matters most is the quality and expression of the final product. To get expert insight, the asker must always inspire confidence in their knowledge, and that it is used towards empathy. The work that the interviewer has done before this question is to convince Chef Berselius that "I know largely the pain and effort it takes to bring excellent food to the table. I speak this language, and my viewers also know. How much work do you think it takes? Knowing that others put in an enormous amount of work, what is the work that you feel you are putting in?"

[@evanoberkirsch4145]

Zones out after the first sentence

[@darrenfernando2212]

At 3:40 Kid: mom there is rock in my food Mom: shut up this is a Michelin 2star hotel

[@or3cle923]

stupid right? when normal restaurant have rock in food , world will explode and will viral all overtheworld about that.

[@italinao5898]

5:10 It's so good to know that they take that into consideration.