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

– It’s impossible to know
exactly how much work goes into specific details. Because sometimes there’s so much work that goes into something
that doesn’t necessarily come across as an ingredient that we have to spend a
significant amount of time sourcing or dish-developing. (grooving electronic music) Restaurants are all about problem solving. It’s always about problem solving, every single day there’s
something going on that you have to figure out. It’s an ingredient not showing up, you have to find a way
to solve that problem in the best possible way. He’s not there, truck’s here. So every day we receive
a variation of seafood. Normally we receive scallops every day, today we’re not receiving scallops because the weather’s so bad up in Maine, where we get them from. I hope you’re all right.
– Good? – Yeah, good. So we’re receiving hake… (upbeat music) Like that. And razor clams.
– Yes, sir. – The only thing that always
bothered me with this, is not having the head on. Because the head is so big, that we would probably
need an even larger box. Which would be even more wasteful, but again, looking back at
what fish we would receive, you know, 15 years ago, I
think we’re in an okay place. So every morning we like
to get this bulkier work out of the way, clean the clams. I think the razor clams
are very good introduction to the menu. It’s just like a sweet, delicious meat. The texture is phenomenal. It has like a little bit of a bite to it, but it’s also very
tender at the same time. It’s the perfect give. We have to spend quite a
bit of time washing these. And then we separate
the meat from the muscle and the body of the clam. And then we’re going
to just sear them off, super quickly in a hot pan. Essentially keeping it raw in the inside. And then the plating for this dish takes a fair amount of time. Often, so many of these dishes, tie back into memories
of places I think of. A beautiful coastline, these
dark Scandinavian waters. We wanted it to have this
brininess from the ocean but also taste the pine
trees up on these cliffs. It’s not obvious, but if you want to think that it looks like a pine
cone, yeah, it sorta does. (upbeat music) Here are langoustines, they’re a little bit jet-lagged, I’m sure. We are going to look through these and start processing them for tonight. We want guests to experience a sense of discovery with our food. We serve everything, we
serve the brain, the tail, and we serve the claw meat, as well. But we also want to somehow
make it recognizable. (bouncy orchestral music) This balance between
discovery and the familiar, it’s sort of like a goal
that we want with every dish, to achieve with every dish. We found ourselves in the place where we did not receive
our live scallops. We had to make time to change the menu, come up with a new course to
replace this scallop dish. We have this king crab from
Norway, received them in alive. We’ll know in the next two
hours how this will shape up. If it makes sense, we put
it on the menu tonight. At this time of year, this ginkgo tree is
dropping all it’s fruit. And every year we would clean them out, essentially throw them out, even though it’s a delicacy
in some Asian cooking. And then inside they have these nuts that we essentially burn and toast. And it has this very specific
texture, which I love, almost like a gummy bear. Typically we used them
for our scallop dish, so we’ll see if they make
it onto the menu elsewhere. Okay, so at this point, I don’t see us going with the king crab. I think the king crab’s
going to make it on the menu in a few substitutions where we have pescatarians dining tonight. We’re trying a few things with, honestly, some of my favorite ingredients. These small sweet onions, pine mushrooms, which I’ve seen in season
now, sliced on the plate. Ramps from spring, ginkgo nuts
that just fell off the tree. We’re not trying to just get by, we’re trying to make a
new dish that makes sense. – We could align the garnish on each petal before it hits the bowl. – Yeah. Chris brings so much joy to the table. – Wow.
– Every day. – Thank you, chef. – This is almost like a luxury, it’s not every day that we have time. And like today, we have to do this because we don’t have an ingredient that we’re used to working with. (gentle music) We’ll taste them and see what happens. You have to take everything
into consideration, how much time can we allow ourselves to spend plating or cooking this dish? The guests’ perception of the dish. – We’re taking the scallop dish, and right now working
with something vegetarian. – Yeah. Sometimes for us it’s obvious, an onion can be as valuable
as a piece of fish, or meat, or caviar. Not everyone is expecting to go to a two-star Michelin
restaurant and eat an onion. – It’s a 14 course menu, but you can still feel
cheated by a 14 course menu. – At this point, there’s
a lot of things going on. I think we should try it one more time. I think something has to go. – I think the ginkgo has to go. I think it came too late to the party. – Let’s try that. In general, people have no
idea where food comes from. The quail, it’s preparation of the bird, that we receive from Vermont. We receive them whole. 99% of all birds basically all arrive without the head, without the foot. To me, the bird comes with their claw, it’s the most natural thing ever. It has a foot on it, like most animals, it should have a foot on it. The process, breaking them down,
is somewhat time consuming. So the quail has these
very small, fine feathers, which can rip out. We serve the breasts on the plate and we serve the leg to be
enjoyed with your hands. And the guests simply are encouraged to grab the leg by the foot
and eat it with your hands. Some guests, when they see the foot, on a rare occasion, do
not want to touch it, do not want to eat it. Like they don’t want to know
that they ate this bird. I think it’s an honor
to eat this little guy. (gentle music) These are birds that are aging. They have been here for a couple of days. It’s a lot of work for one bird, but it’s like why we do
it in the first place. I think it makes the bird
taste better, in the end. They shrink, and when they lose moisture, the aroma intensifies. And you can just smell these,
and they smell delicious. When, in the end you cook it, you have to be very, very
careful not to overcook it. And to serve at the right temperature. (chicken fat sizzling) You need the skin to be crispy, the meat to be perfectly medium-rare. In the end of the day,
it arrives on your plate being a rather simple preparation, but the time that goes into
the dish from start to finish is like a 10 day process. What you consume in a minute’s time, may have taken many,
many, many minutes to, or days, or weeks to essentially assemble. We have about two hours
until the first guests arrive and we are trying this dish
for the third time now. Made some changes, we
removed our ginkgo nuts. Just looking to see if you can actually taste all those things on the plate. Can you taste the ramp seed at some point, can you taste the pine mushroom,
how do they work together? Yeah, I think it’s super tasty. Great, good, so we’re good. We need to process pine
mushrooms, need to process onions. – [Producer] Does it always
come down to the wire, when it’s like this? – Yeah, this is actually early. (laughing) There needs to be a thoughtfulness
behind everything you do. A dot is not a dot, a
sauce is not a sauce. You have to be mindful with
how you’re using ingredients, how it plates in the context
of everything you do. Even if initially the
plating, it took a significant amount of time to place
all these mushroom leaves and onion leaves and little
onion petals in this bowl. By the end of the service, a plating that took X amount of time, probably took a fifth of that time. In the end of the day, we just had to pick
specific sized mushrooms and specific sized onion shells to make the dish make perfect sense. So basically by 5:00 p.m every day, mise en place is supposed to be done. 5:30 p.m. we do a brief meeting. No scallop today, so we
have a new dish on the menu, it’s a vegetarian course, super tasty. Onions, and then a broth
made from grilled onions and it’s white birch. Have a good service, everyone! – [All] Yes! – And then six o’clock
we open up the doors. Then it’s just, essentially, go time. (gentle music) (kitchen staff chattering) (meat sizzling) I never want to use the
term, “Make it work.” (gentle music) (meat sizzling) Yes, we will make it work, but not at the expense of anything else not going the way we want it to go. So we’re going to find a new way of addressing the current situation in the best possible way. (gentle piano music)

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100 thoughts on “How a Master Chef Runs a 2 Michelin Star Nordic Restaurant in Brooklyn — Mise En Place

  1. They spend more time decorating then there is to cooking. You’re not even getting your money worth of food. I can understand why sushi is expensive , cause fresh fish delicacy is a thing but BOILED ONION with some dots , two spoon of broth. The thin langoustine on top of fish pebbles .

    Gordon Ramsay is cringing on this pretentiousness .

  2. It's not safe to eat medium rare birds.
    It has to be fully cooked, otherwise you're susceptible of receiving very harmful microbes that can destruct your system lol

  3. Food is a luxury now, where you pay just 'to taste' and not to live on. It is no longer something we consume to survive, nor is it a staple of life. Today, you truly need to live to work.

  4. Perhaps it's just me, but as delectable as the food looks, the chef himself is admittedly quite attractive. His accent is absolutely musical.

  5. You are not suppose to go to places like this just to eat. This is art on a plate. It's about the presentation, quality, service, and ambience of the restaurant. Tbh I'm more than satisfied with some authentic family owned restaurant take out if I am feeling 'fancy'. I can't even afford to eat a place like this.

  6. One thing that bugs the absolute piss out of me is when people say “tHaT wOulD NeVUr FilL mE Up”, you go to these restaurants to taste food you couldn’t dream of making, like seriously the amount of detail these chefs put into these dishes is just flat out mind boggling, if you want a full meal to gorge yourself on just go to a damn steakhouse or something

  7. Damn. Those really look good, like really really good. As they say, we always eat with our eyes first, now my eyes are full… 😍

  8. If you 86’d scallops and subbed it with a plate of onions on a prix fixe menu in Brooklyn, leave your car running by the loading dock.

  9. I dont like going to these restaurants because I pay hundreds or thousands of dollars to get a plate with 2 bites plus leave while still hangry.

  10. Instead of substituting the scallop dish with king crab, a vegetarian onion dish is used! How many of you would be unset?

  11. So basically, they make it work. LOL Chef just does not want to say the exact words, but that's what they do on a day-to-day basis. Impressive feat.

  12. A world where animal can talk, it would be so weird with the human lifestyle, im not a vegan or anything like that, but i can stop thinking about that when i watch him manipulate died bird or killing crabs and saying things like "if it make sense, we ill put it on the menu"

  13. 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.

  14. It's this kind of cooking that ruins the whole point of cooking. Looks are important, but this is just getting ridiculous.

  15. 14 course or not, if it’s 5% food and 95% air, when I see it I’m going to feel how I do opening up a dorito bag.

  16. srsly when did this become a thing? just eat your damn food. and people are still arguing against taxing rich people….

  17. A $9 bowl of Pho will leave me more satisfied at the end of the day compared to thise $400 tasting menu, without wine.

  18. Wasteful. Feed the rich only. If everyone on earth dine like this, we need 10 earths of food to feed 1 earth of human. This chef works for riches. Not for mankind. Nothing to be proud off or admire.

  19. I am from Sweden and I can tell you that this has very little to do with classic nordic food. This is rather a very modern fusion of western European food. Russian caviar, quail, black truffles, king crab is not part of nordic cuisine. However its still absolutely amazing what they do!!

  20. This is not food. Period. This is some over complicated load of bs. You think I would come to a restaurant to eat 1/150th of an onion 2 peas and a single berry? This kind of stuff needs to disappear from earth, it influences other people to create even more useless bs.

  21. Definitely appreciate his art and love for the food. But you can’t tell me I’m paying 20+ dollars for a 2 pieces of shrimp tails that look fancy next to rocks and flower petals lol

  22. I looked up the prices of this experience to know how much I'll be paying for the obvious time and effort ..but after doing so I couldn't see how e.g. the effort in a one bite onion dish (even the world's best) is worth raising my bill up to 265$/person.
    Guess it's a matter of "do I have enough money to throw away"

  23. I do not understand this type/style of food at all but these folks are super passionate about it and that's great to see.

  24. disgusting. stop it with the "medium rare" everything. cooking things whole is just as delicious if you do it right. i hate this elitist expensive plates of a tiny crap that have no time in cooking but lots in the stupid presentation

  25. Pretentious way over-priced nonsense ! Maybe donate that $500 you'd spend on these morsels to someone who is without any food and hungry

  26. Pretentious way over-priced nonsense ! Maybe donate that $500 you'd spend on these morsels to someone who is without any food and hungry

  27. I’m waiting for the worn out overused comment “Those small plates, I won’t get full, I’d rather go to a buffet, I’d rather eat a large steak and potatoes, I’m a classic guy/girl” lol these losers are on every fancy food video. I grew up poor and would love to try stuff like this

  28. It’s refreshing to see a true chef without yelling & cursing at everyone. Very detail, very original, very innovative, very passionate and very beautiful dishes. I will most definitely go here when I am back home in Brooklyn.

  29. more interested in presentation than good food, charge a fortune for presentation and maybe taste but then be hungry for more food to satisfy your hunger

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

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