How a Master Chef Runs a Two-Michelin-Star Alsatian Restaurant in New York — Mise En Place
Video Overview & Insights
At the two-Michelin-starred French institution Gabriel Kreuther Restaurant in NYC, chefs strive to make unique experiences for every guest by changing the $245 tasting menu every day and for every individual diner.
Worked my ass off as a chef and used to look up to michelin restaurants. After many years in the industry, i learnt that michelin stars are pure bias and the chefs who made it to the top are often just overly self-confident, arrogant and connected. As a matter of fact, many of those i meet working in the food industry are borderline psychos with zero to no social life outside of work, willing to take up 16-20 hours of work without weekends, without family time and without even sitting down. Many top restaurants charging insane prices have highly egoistic chefs rather than good food. These restaurants prepare food with unnecessarily long and pointless processes just to amp up the hype when in reality the dishes are nothing amazing. Fine dining and michelin star chefs are definitely the most fraudulent things in the food industry and anyone who aspires to be a chef will definitely notice this. Sadly, some will stick to the hype and deter from their goal of actually making good food.
Credits:
Director/Producer: Daniel Geneen
What a shame to dry those ducks but not roast them on the crown
Camera: Murilo Ferreira, Carla Francescutti
Editors: Daniel Geneen, Murilo Ferreira
He s like ,spesking english în french😂 I cant understand one word
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Does Eater tell everyone they have to get a King Crab for filming...? GK, Aska, Craft etc...
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
The portions are a tease.
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For more episodes of 'Mise En Place,' click here: https://trib.al/dbPxW2J
ughhh here we go again with the God damned CAVIAR ..Every Effing michelin starred restaurant does the lame and predictable caviar ..sick of seeing it..
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So delicious
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With a watch like that, doubt he is in the kitchen often…just saying
More User Perspectives
Jesus, what next, golden retrievers?
@Jim-z5jSo how much was the price for the duck?
@zookeeperboy5311All those fake french accents😂😂😂😂 thats so stupid with wannabe chefs
@quaaludes7740Chef looks like John Gotti
@Tommy2GunzzzAch man.
@Skye-GW2As a professional, they rubber gloves,, I don't get it??????
@DarylCiupkaWhat kind of chef kob ia this?
@Grouchos_Barra_De_Jugoمش ممكن بجد كمية العك و الزفارة و الاكل اللى يموع النفس ده و كمان عاملين نفسهم بيفهموا و شيك و حاجة فى منتهى العك و الله بجد - الحمد لله على نعمة المطبخ المصرى
@hshshs2007I have watched this exact video at least 20 times periodically throughtout the year. Can't and won't stop.
@IsThisARealNameWhat kind of watch is chef wearing?
@alabalaportocala8367I had the fortune of having dinner at Gabriel Kreuther in Manhattan. We mentioned this video to our waiter and Chef Kreuther personally came out to invite us on a tour of his kitchen. He is every bit as kind and approachable as in this video. I remember a sign hanging in the kitchen saying, "Good enough is not good enough." Very true.
@Agent_Foxtrot9:40 As a chef. When that lid went on i thought more texture(Crunch). My chef would of said the same.. We build dishes with multiple elements that need to be hit. Looks amazing Chef
@vrbattlerapDifferent breed of people that eat like this.
@tombambauer5220very small amount of food
@CURIOSITYcapitalVery true '"when you crave to learn, you learn"
@chipashamoyo6435German engineering in za kitchen yeah
@chipashamoyo6435Et vive l'Alsace !
@yOuyOuu68raw meat😢
@mirror4820I have a question for the rich and affluent (if any) that's seeing this.
Usually when we (plebs) have a meal, we eat to fill out bellies. But seeing the portion sizes (which can fit on a spoon), does it leave you hungry after you've eaten? Because there's no way that those portion sizes are enough to kill hunger.
All that food and not a drip of Ranch Dressing, shame 😅
@gentryhansen9020Expensive snacks
@robx7184This s a masterclass in leadership!!
@RandomUsername34There's some serious attraction seeing beautiful ducks as the Thumbnail.
@rohanshivkumar3575Why is fancy food always so weird. Like why not just sometimes make normal dishes but that are extremely well made. It’s always some nonsense thing that often looks unappealing
@b1zzarecont4ctwant see😢
@amirulaiman9212this dude sounds like the “for breakfast we’ll do something cool like 2 cigarettes” guy
@reesec4350caviar and foie gras, so innovative
@grzesiufloryda4843Respect 🎉
@johnnizarassadcollin27362 Michelin star restaurant using farmed fish?
@JamesCarter-s6xAs a French guy who lives in the Alsace region it feels so weird to see this. People in Alsace are poor (by American standards), uneducated and barely speak English at best. And frankly it's a boring af place. I NEVER hear about Alsace anywhere besides the French media. And then there's this guy who moves to New York to open a restaurant and manages to win two stars???
@GeneralKenobi69420yes chef!!
@kadelofultha coleuuuurrrr en tha fwaaaaa
@drewbyers9805Down
@mahmoodalknane4730The trout... Super proud about how fresh they are... Got it, Im with you... We let them "rest for 24 hours"..... So They are not fresh anymore... Ok, you lost me... I love fishing for trout and I like to eat them within 10 minutes of killing them. Waiting 2 days... Not so much. Letting duck or steak age, sure, 100% agree, but trout though? Why be proud of how fresh they are and then let them let them lose their freshness?
@mattinthemountainsThat roundup meeting they had was inspiring. True leadership skills displayed
@ShinichiroSatoshigavage 🤮
@runchetrunOne of the best chefs.
@jflsdknfwhy he cut them with plastic wrap @4:45
@NonameersI don't know why but it made me really angry that i would just geht one-half and not the other half of the duck menu XD Who gets the other half and why? i paid for it XD
@Bärthulhuzi absolutely love the duck!!! hands down the best duck I've ever had period!
@kagehina4930Who would have thought that serving Alasian would be so popular?
@WiIIPouIterExcelente
@CliniSaldivarQuillca-qc6zj