How One of the Country’s Best Chefs Runs Two-Michelin-Starred Ever in Chicago – Mise En Place
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Publicado 2022-10-10
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Editor: Charlotte Carpenter, Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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Todos los comentarios (21)
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His restaurant is the one in “The Bear”… This is The Bear restaurant where Richie gets his love for the service industry!!!!
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'We try to let it take an organic shape, we're not trying to force anything' Whilst slicing fish with a meat slicer and dunking it in liquid nitro. Yes.
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"Don't take it too seriously" - proceeds to have his chefs work in silence, and call out orders like weird robots. Nice.
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This place has such an eerie vibe. Especially the kitchen
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Eater has been killing it with all of the Mise En Place series. It has been amazing and keeps getting better.
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I am completely amazed at how complex the logistics can be for top restaurants, as a head Chef you really have to be on top of your game, and the staff has to be top notch as well in order to create such great experience. I love these videos Eater! keep them comming.
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Seeing that guy on expo was something else. Normally where I work, we have a manager (but sometimes it'll literally be a 16 year old runner) with a pen, and a rack + spike for the tickets rather than a full lectern. It's also mad seeing a kitchen working in near silence so that even in such a huge place with so many people, the expo barely needs to talk louder than a conversation volume to be heard and understood.
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He serves what he likes and what he wants. He runs the kitchen how he sees fit. I don't agree with how he runs the kitchen as it's not my way, but that's the beautiful thing about culinary arts. You way is different, and I respect that. Well done chefs
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This is where Ritchie went to stage.
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One of the most egocentric chefs ive seen in this channel, but one of the most artistry management of a restaurant as well
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Without a question the best meal I've ever had and may ever have was at Ever the last week of May. The entire experience is amazing. When Curtis Duffy talks about people not liking certain foods, that's my favorite thing about these types of menus. Trust the chef and remove the previous experiences and let the dinner guide you. I can't wait to go again.
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I respect the complexity it takes to run restaurants like this. I live in the Sonoma/Napa area and we have quite a few. But this is privileged eating. Two weeks worth of groceries in one sitting
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The baby corn chef is one step away from telling elderly customers, "we're extending arts and crafts time by 4hrs today"
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they way they deseeded the core blew my mind and as a chef never thought of using a mandilin to do it... amazing
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Give me just a plain good cut of sashimi any day 😂
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I would literally die of social deprivation working in that silent kitchen like a programmed robot.
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Curtis Duffy has got to be my favorite chef I have ever had the pleasure of watching and working. A true joy.
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All I can say... precision, professionalism, fun, and creativity in the kitchen. I dunno what else to say really
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Coming here was one of the most beautiful experiences of my life. They literally had me in tears when I left. I will absolutely be back. Thank you to the entire team for being insanely perfect.
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I love the idea of a silent kitchen. A well organized kitchen and staff doesn’t have to be chaos 24/7. This proved it to me.
