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

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)

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

  1. Beautiful presentation, BUT the portions looked tiny on those plates. One forkful, at the most. That onion (Im assuming it's an appetizer), with 5-7 thin pieces of onion, and dotted with artistic flourishes (again, looks like art), but I wonder how many customers leave this place feeling hungry after dinner. Either slightly increase the portion OR decrease the plate size. I wonder how many customers get those apps set in front of them and react to the less than child size portions that have been plated.

  2. He remind of Sumail From Evil geniuses.. They got the same determination and Communication mind Phase. Lmao is he the 3rd brother of Sumail?

  3. Just a lot of phaff really.

    Food…. come on guys, no doubt these guys have skill. But let's just get on with good old cooking

  4. I honestly find it fascinating watching these types of people do their work. Like, for some it's just pretentious, but for him there's a clear line between what is acceptable for his vision and what's not and he's not shy about letting you know that. Humans really are fascinating creatures.

  5. Watching this video made me realize how fine dining is more of an artistic experience than a culinary one.
    I never thought of restaurants in this way before.

  6. People complaining about portion size have a point, but they may be forgetting that this is a 14 course tasting menu, and it's more about the experience of eating new things prepped and presented by a chef with an artistic vision, than of leaving feeling stuffed.

    Portion sizes in the US are normally gigantic compared to other countries too, so I'm thinking it might be extra jarring for Americans. If you're used to an actual bucket of chicken and a quart of soda for just a few bucks, this would seem insane.

    Even with 14 courses, you may not leave feeling full, but at least you might not feel hungry either.

    I think restaurants like these are decadent and perhaps pretentious, but I can see the appeal if you have the money, and you want to go for the experience of it.

    This is one of several aspects to Nordic food, but we also have cheaper stuff that's designed to keep a pickaxe miner down a freezing mineshaft working 16 hours a day. You might want to check out that. You won't find it at this restaurant though.

  7. Now this is how you do avant-garde right.
    Also, lowkey, this guy looks like he is about to put you on his next dish.

  8. I bet that place is expensive. Even if I was wealthy I wouldn't waste my money on portions smaller than a appetizer. I like to feel full after I eat.

  9. I had a shadowing at this restaraunt ~1 Yr ago. They want you to know an extraordinary amount of information in a very short amount of time. Extremely long shifts, rude front of house management and dicey back of house management.. and the worst part: minimum wage regardless if you have years of skill under your belt. This would be a great place to dine for dinner, but terrible to make a living at.

  10. Small quantity food…no one want to eat that…its not about present the dish..its about the taste and quantity.
    Go for large cheese burger

  11. While I appreciate dudes dedication to his craft I've always found these plates to be incredibly pretentious. I know someone who paid $600 for a meal for 2 at a place like this and left hungry

  12. Can anyone tell me what are those little balls they put on the green peas? I ate this stuff with fish in a michellin star restaurant in Netherlands, and I forgot to ask what it is.

  13. I admire how much passion and work he puts in a dish but, this is not food. He cooks for people who lost their appetite because of the money they got, that's why they're microdosing.. I never understood this kind of ppl. 10gr of peas and a spoon of caviar=150$. Ge the fk out lmao

  14. Seems pretentious and like a waste of money for the amount of food you get, but to each their own. A lot of reviews seem to think so as well.

  15. I live in Norway and this looks way more elaborate than the Scandinavian food I know 😂 I think Nordic cuisine is purely crisis-food, like literally fish and potatoes with little to no seasoning, maybe if you're lucky there is a sauce alongside the meal but it is really bare-bones 😅

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