How a Master Chef Runs the Only Las Vegas Restaurant Awarded 3 Michelin Stars - Mise En Place
ฝัง
- เผยแพร่เมื่อ 23 พ.ย. 2024
- Welcome to part two of Chefs of the Strip. Today's episode focuses on Christophe De Lellis, the chef behind the majestic Joël Robuchon restaurant in the MGM Grand hotel.
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Im just happy he became a chef and not a serial killer. They would never catch this guy.. way too meticulous.
Good point. But maybe he does both of those "occupations" ?
U never know... Maybe he uses those delivery guys who didn't gave him what he wanted as secret ingredients 😄😄😄
@@UnizoneDeisman lmaoo
CocaColaCo lol right
I can imagine him leaving perfect cuts on the victims’ body
i like how he still talks about his old boss like the boss is alive and he's still working for him. That's respect and humility right there.
He worked for one of the greatest chefs who have ever lived, what a dream!
Or insanity
Robuchon was a living legend. Greatness recognize greatness
What?
imnotdavid 100% memories never die
Just pass away with us one day
What I appreciate about him is that he is ever so meticulous with his craft, but he doesn't come off as snobby. He says there's always room for improvement, even when it's the best thing you've made, but he doesn't down talk it, or humiliate it. He's most definitely strict, but he's not uptight.
He's passionate. And I respect that.
Anthony Sanchez That's the first thing I noticed about him. It's great compared to other Master Chefs...
Unlike gordon. Its like. Naaaaah
Yeah thats what I see in this guy. A very dedicate chef who wants his food worth his customers money. No customers need perfection, they just want to see their chef trying his best.
Well there is a camera in front of him. I can see him spitting on his employees when the cameras are off.
They all say the same tho! And I bet he's a different person when the camera's aren't rolling..I bet that place is a miasma of fear. Or maybe not. Maybe the chefs-de-partie can stand up to him. But given the french tradition in the kitchen, I bet it's a miasma of fear.
Customer: Where is my steak?
Waiter: The chef is still interviewing the cow.
I logged into my youtube account just so that I could like this comment.
@@jomapeme1 me too man
🤣🤣
It's not your comment...start writing your own jokes...
@@lars6637 you don't have to tell a new joke every time. You can tell an old joke with a new suitable context.
I'm not surprised if they have a ruler to check their ruler
And a ruler to check the ruler checker.
@@H8nji Rulerception
lmao 🤣🤣🤣
@@H8nji and a ruler for the ruler that rules the ruler checker
@@filippilarski2952 and so on
This dude legit checks the weather forecast for the places that he gets his truffle from to be able to plan his dishes for the next weekend...that’s some serious dedication
You call it dedication, I'll call it madness.
@@BlueDragon1504 Madness is it's own form of dedication.
It makes sense. Alot of weather affects how things taste. Wine grapes, truffle etc
It's truffle.
BlueDragon if I pay few hundreds for a fish it better be perfect.
1 more star and he will count the caviar eggs too
* 2 years laterrr *
He got inspired by my comment and really start counting them
John Deere 3 Stars are the maximum
Lmao
ROFL!!
lmao
@@FacitOmniaVoluntas. r/wooosh
If I'm paying $1,100 for a meal, this is honestly what I'd expect in the kitchen.
1000 usd would bring you best burgers for 3 months
@@grizius4123 only if they they're made with Irish beef 😜
I'd also expect someone to both take my dump related to having eaten said food and wipe my ass... absolutely for that amount of money
@@egregiousqueef7781 XD
Typical 3 Michelin star restaurants run 300-600 USD.
Man that was so relatable when he was discussing how the truffles weren't good because it was too cold that week in Italy. I know exactly how he feels I really hate when that happens.
It’s the absolute worst
Deadset hey, especially when the wrong sized peas arrive, it really boils my blood and ruins my week.
First world problems huh
@@bensalazar9747 bro that ain't even first world problems this is 0.001% the population problem
@@spartanthorn4784 It was a joke…
"You can reach for perfection, but if you achieve it, something is wrong."
But the mash potatoes though. That's perfection.
say that,but slower.
"It is human flaws that makes them perfect."
- Jimmy Neutron
A lot of things are wrong by that standard then. If everything has to be done to perfection in order to leave the kitchen, no food would ever leave the kitchen.
Hel Lo Exactly, the food is getting cold while they sit there PeRfEcTiNg it 😂
I went to that restaurant and one of my parsley dots was too big. Not going back there again.
😆Damn
0/5 review they should close that place down and all the chef's should be sentenced to death
🤣🤣😂 I cant
LMAO 😂
😂🤣🤣🤣🤣
Had the pleasure of dining here. Was incredible. I was joking with the Maiter D after dinner about when the kitchen tour began. She said, "Whenever you are ready." She pulled a young man off the floor and took us on a tour of everything. Chef came off the line to greet us and my first question was, "How can it be so quiet in here." so this video was very similar to my experience. I spent an hour in the kitchen and was able to speak with many about their part. They truly love what they are doing. Another thing very interesting is that all of the awards the restaurant has won are in a back hallway for only the staff to see. I'm sure to server as a reminder to bring that every day. I'd work there for free just to peel potatoes.
It's great to hear they are still doing business
His Wife: "Babe, how do i look?"
Him: "there's always room for improvement"
F
F
😂😂
Bruh, that's genius
@@sangpham9871 i always told my ex this
*Customer:* This dish is perfect!
*Chef:* I appreciate your constructive criticism.
Haha, I like this 😅
💀
lol, that is funny.
lmao
Bruuuhhh 😂😂
This guy is definitely failing on the “Im not a robot” captcha..
HAAHAHAHAHAHAHAHAHHAAAA
LMAO
Naw fam, he would beat the captcha at its own algorithm
At the beginning his pupils are huge. He's pretty skinny. I think he's on speed.
@@alexstillwell1619 Lots of people in the bussines are
There is a certain point where a meal turns from cooking into art. You're no longer paying for food, you're paying for a piece of these chefs' lives. The dedication and amount of practice that goes into these plates are tremendous. How many hundreds of dollars did they waste on ingredients, making that roasted duck for two weeks before finally meeting the Chefs requirement to be served?
Absolutely phenomenal.
You’d love The Menu 👨🍳
and thats exactly why high class restaurants are bad imo
@@ailospjellok7475 You missed the point.
@@ailospjellok7475I agree with you
Chef: I smile three times a week
When I get white truffles, when I get the right peas and one time when i get to sleep for these sweet 2 hours.
Smile Only when i see perfect perfect and perfect
Thats how three times
@@thedarkknight9634 perfection doesn't exist?
9:26 that cut of meat looked like it came straight out of a cartoon.
hahahaha
He is definitely ironing his underwear
Radu CPM 💀
Mannn😂😂😂😂
lol
There's nothing wrong with that.... I do that
😂😂😂😂😂😂
Customer: Wheres my food
Waiter: The chef lost his ruler
😂😂😂
🤣🤣🤣 DUDE!!!!!!
You win the internet for today
Ho man
none of you plebs understand good cuisine or attention to detail. stay mad
to be honest if I was in his position I would want to be like this too. he's literally keeping the name and reputation of one of the great chefs and probably a close friend of his
Basically if your food is super detailed, it means someone has been intensely staring at it/breathing on it for a while.
Underrated detail, and comment 😂
I thought the same thing 😂😂 give a Juan to throw that burrito together
Exactly
July 4th 2019 at 7am in New York thinking the same thing, high class food for low class minded, those trying to get free food or discount because chair wasn't soft enough and my husband's ass hurting so compensate us,god damn soda can collectors
Don't worry it is the secret ingredients
Even his haircut is perfection. Can’t imagine the pressure he put on his barber.
soulmate you think he has a barber? He probably does it himself tbh
@@spiritbear9081 probably uses a ruler set or something
@@Sinvm5fz 😭😭😭crying
Does it himself with a knife and some tweeszers
All those uncapped heads, hair is absolutely getting in some of the food. Luckily, the hair would stand out from the little specs of food, and is quickly removed.
Guest: wheres my food?
Waiter: we're waiting for the weather to go down in Italy
Jesse James nice award speech you got there, champ
The Doctor 😂
@@jessejames6157 there is always room for improvement.
Jesse James wow so many likes. Go celebrate
@@frostbitepokin9520 red panty night -connor McGregor
I work in the restaurant next door so I see this dude all the time. He’s super chill
That's great to hear. I've worked with few guys like him in my career. In my experience these hardcore French chefs come across as total hardasses but are actually really cool and funny when you get to know them.
Chef: "For me it's really important to have a special relationship with the supplier."
Supplier: "Let's give him the wrong peas."
lmao
lmaooo ded
Haha hahaha I laughed out loud when watched that
This is epic~I couldn’t stop laughing for a min.
*A special relationship, if you know what I mean.* 😏
Prep time: 30min
Eating time: 10sec
Experience&memories: Forever
It was a three hour meal
Indeed! You are so right!
Right
that is why these restaurants are much expensive.
Customer: where's my steak?
Waiter: the chef is still interviewing the cow...
Lol !!
😂😂😂
💀
Lol
I laughed so hard that my tooths came out :D
I honestly respect how dedicated and serious the chef is, It takes great passion and excellence to do what he does.
I think it's a tie honestly.
* remembers that he has kids to feed*
but chef won, chef always wins.
Damn xD
Hahaha that’s exactly what I thought
The ultimate brown nose xD
I mean he’s really meticulous, but you can kind of understand why: people are paying around $350 or more per person to eat here, so their expectations are gonna be through the roof
Agreed. Customers get crazy at the resteraunt work and they spending between 80-120 per person in the evening. He is on a whole other level.
@@MarkBoulders You're wrong. It has nothing to do with it. There is a swedish restaurant that serves only local food, even rotten food in one instance (which isn't really unusual in Nordic or isle nations but this is a unique plant), has a really old churning machine for icecream that makes a lot of noise for everyone and thrives on the dissimilarity and uniqueness of every experience.
This guy chose this type of thing and it probably works for Las Vegas where you have a lot of people going to experience a little bit (or a lot) of luxury and pampering rather than innovation or genuinity.
sv.wikipedia.org/wiki/F%C3%A4viken_Magasinet
They may have changed, so check out their website if you want. Stil I can see that they are fully booked for a month now.
Anyway for me, food is alot more about ambiance and taste (and possibly company) rather than plating and I would rather pay for that than perfect little circles. But to each their own.
The total experience is much more expensive too. Too expensive IMO but hey. Again, everything is relative.
Any Michelin star restaurant is at least 400-500 per person plus gratuities and plus drinks
@@dragenboy95 you're an idiot and most likely have never been to a starred restaurant. Mirazur, 2019 world's best restaurant, charges 160 euro per person for 6 course menu. Most 1 star restaurants charge below 100, unless they happen to be in a very expensive location such as Central London.
Businesses create value even when there is none.
"Where's our food??"
*The chef is still measuring it ma'am/sir*
Hahaha
LMAO best comment
Please someone should hide The ruler📐 😂
Ahhaha
😂😂😂😂
Massive respect for this man doing his absolute best to run a 3 Michelin star restaurant under the Joel Robuchon name
Duck looked overcooked.
Man's in Vegas, but knows the weather forecast for Italy off the top of his head in 2 seconds. Crazy dedication really, respect.
There's an app for that. Any smart person can tell you the weather in a part of Italy this week. If you're an old dipshit then yea you cant.
Spider Man still waiting
@@cameronholt7632 SPOILER: it took more than 2 seconds
Aivaras As legend says we are still waiting for Spider-Man to answer in 2025
Come on spider man
“so you see I won everynight so I stopped competing”
what an absolute legend
Coz he created the competition and he is the judge XD
ByTe Deluxe I read this comment right as he said that in the video.. freakin eerieee
@@sachleather I'm sure they all have a say in who has the best one, and even a peasant like myself, through video, could see he had the better one
This man is LEGEND-wait for it to reach the right conditions-DARY!
@@nestorgonzalez8021are u 12? Why u still talking this way lmfaoo
After dinner, a financial advisor comes over and sits on your table to discuss on the payment terms.
🤣😂🤣😂
This the place u spend 1000 dollars on and leave hungry
@@phil15450 Yep end up at the steak house across the street
kantwinnada lmao facts and it tastes just as good for not even half the price
After 7 passes at the mash potatoes, I am still hungry 😂
I recently worked under a chef like him and my honest opinion is “ it is an honor to be trained by someone of this much passion, discipline and skill”
Same here and it’s a whole different experience
This mans accent sounds expensive lol
Hes french
Well duhh
Jonathan it’s the secret to his excellent cuisine duhhh
He paid 500$ for it.
I literally laughed out loud. Sent my cat running out the room.
*pulls out a Ti-84 graphing calculator to cut potato*
All joking aside, you have to respect his attention to detail.
You are very naïve.
pulls CAS npsire
It actually matters a lot. You don't want the guests to compare their food. Serving unequal portions is disrespectful as HELL.
You're right
@@aveaillium8754 You're right, you don't want to feel that the food portion is not fair when you are paying hundreds or thousands of dollars for it.
@@kodidi0117 😊
There are two types of success in the restaurant business. The perfectionist Michelin stars restaurants and the local burger joint that's packed every night 7 days a week. Two opposites for sure.
@MrGladBEASTftw whwhshshhseb im wheezing
Yeah the packed burger joint or the Michelin star restaurant which you have to wait on a list for a month to get in to lol makes sense
@@calebdula3076 wait for months and get a teacup size portion of food.
jojorobino5312 something poor people wouldn’t understand
@@jojorobino5312 You obviously don't understand how this restaurant works. You get many courses of food at this one. Not just one tiny meal. Educate yourself
I love how they keep the kitchen quite. And avoid noises to keep focus on their dishes.
"Perfection doesn't exist, no dish is perfect"
"Mashed potatoes are perfect"
What he meant to say is...
Nobody's dish is perfect besides mines
@@lahkooky504westside3 Ain't his either. It's Mr. Robuchon's. XD
Im guessing the mashed potatoes for him is a great reminder of the chef he looks up to. Thats why he wouldnt change it, thats why for him, its perfect. Just like your moms cooking. And i think he only changes his own or his teams recipe, but not the old chef..
Mashed Potatoes are always perfect, no matter what.
I agree mashed potatoes are perfect
Sous Chef: How many green dots and gold flake you want?
Chef: Oui
Angela McElroy this is the only actually funny comment and it’s getting no attention
Ryan Chien thank you ☺️
More likes perhaps
@@angelamcelroy8838 ☺️
Angela McElroy Non
Customer: Can i meet your manager???
Waiter: Sure, but why ma'm?
Customer: My cucumber slice is 0.004mm thick...
Thin
@@explorefoodsdoodle7031 Not thin, it had to be 0.003.
Anish Tamang 😂😂😂
😂
OH MY MADAM PLEASE DONT GIVE US A BAD REVIEW!
Customer = *too late*
*the restaurant collapses *
"Everyone knows what they're suppose to do. Why talking?"
That's something else.
next level!
He's like a professional watchmaker who got into food instead of microscopic machinery, but still works with the same standards. Amazing.
Nice, very classy way of putting it
This guy would have a heart attack if he ever walked into a mcdonalds
RelaxedPotato and he’d die a thousand times if he had to work there
Lmao
Or any fast food joint lol
The thing is... I like McDonald's
These guys r just overdoing it
@@awesomewxyz7083 it's called luxury culinary. High in demand
Mans literally said "No, we cannot serve this, the pea is the wrong size"
I agree, do it right or don't do it at all.
Trev stfu. Ain't no right or wrong when it comes to that. It's your own compulsive disorder chillout.
He said 🤡
@@qthemessenger5412 You are incorrect.
@@qthemessenger5412 stfu shitty ass wannabe rapper.
I would never work for this dude but my god I could watch him run this place all day every day forever.
I saw someone make a joke that if they offered one more star, he'll start counting the eggs for his caviar... but there's LITERALLY A VIDEO ON HIS INSTAGRAM OF HIM REPLACING EGGS ONE BY ONE
whats his insta?
FOR REAL??
DAMN
@@anushaghsh2785 ive just checked this vid and this guy is truly living the robuchon name
Truly robuchon is smiling in the heavens
For real???
I admire anyone who works this hard. Doesn't even matter what they're doing.
You admire the work I put into my minecraft houses?
@@NomTheDom lololol
@@tj4667 Bro if you don't have a natural iron golden farm in your house don't talk to me
@@NomTheDom Everyone has to find their niche lol
absolutly right, i dont know where all the hate or the comments making fun about him come from, i see so much passion when he is working and for him its an own kind of art that some people acknowledge and some not...
I like that guy. He has quality standards. Fulfill them and he's fair and chill.
To work in a 3 star michellin restaurant with as little noise as possible just goes to show how skilled the individual cooks are.
Me:**looks at the restaurant from a mile away**
Chef:That Will be £274.
Waira GC I wonder if you can get free samples in this restaurant before you buy lol.
😂😂👌👌👌👌👌👌
Andre Laurent 1:36 😂
Facts dude
You should order more than appetizer sir.
Sir, this is unacceptable! The carviar on my plate is 1/1000 of a millimeter smaller than I wanted!
As crazy as these people are, they might also complain if a piece is that 1/1000 of a millimeter *bigger* than they wanted...
@@0tobsam0 cuz they PAY 1000$ dollars for exact size, and wanted to have that size.
@@solareclipse9379 ikr? ridiculous...
@@0tobsam0 They are all measuring their food with rulers, bunch of benders!
So ridiculous
His accent sounds more expensive than my dignity
Hes frensh
Frensh
Just frensh
What dignity?
its frnech with a ch guys
This is not the first time I see this video and everytime I'm just mindblown of their dedication and effort, its unreal.
The dedication is insane. I don’t understand how people think that they’re some kind of fools. They’re as dedicated to their job as you can be, isn’t that awesome? they do everything with absolute focus. That’s something to take after!
No. He definitely has OCD
@@jacooo06 as someone with ocd no he's clearly not showing any symptoms lmao he's just a really dedicated chef, theres a reason he runs a 3 michelin star restaurant
It’s called jokes lol
@@syunafrost351 maybe he should tell a funny one next time lol
@Al Marcel 90% more like 99% I had a chef once almost fire the prep guy for cutting the end of the onion
I like to think of these chefs on a day off at home, just slapping a hot pocket in the microwave and absolutely loving it
this man is not one of those
Apparently when they're done for the night he doesn't even leave - he just steps into a recharging pod.
I was wondering whether he cooks at home
Wtf is a hot pocket and why in the microwave? Hahaha
Ive worked in Michelin restaurants, and yes, Ive done this with Totinos pizza rolls.
“Keep the kitchen as quiet as possible”
Gordon walks in
“WHERE’S THE F***ING CAVIAR”
WHERE IS THE LAAMB SAUUCE
ROTFFLMAO
@HolyBuster ROTFLMAO
Human Being ROTLMAO
The white truffles are so undercooked it told me that the princess was in another castle
That density in the chef tells me that his dishes are gonna be loved by all
If his poop doesn't come out the right color, shape, size and texture, then he sends it back up to do it again.
Robin Maibals YES HE DOES.!! 💩💩💩💩💩💩
and wait a few days til back to normal
Then he will stick up his ass, reshape it till it’s right.
🤣🤣
HAHAHAHAH!!! You are the epitomy of losers
"perfection doesn't exist" - a man who measured an apple slice
and says everything needs to be perfect before sending out the food through the whole video
That's not perfection that is consistency. Which is extremely different. Perfection is unachievable consistency is key
Precision is something else as perfection.
Hahahahha
Its the mindset
Imagine spending 30 minutes perfecting the details on a small dish *just for Matt Stonie to devour it in 2 seconds*
I think even a baby could finish off these dishes in 30 seconds
Minoru Mineta Mineta is the best My Hero character. And I’m being fr, he’s my favorite
JaseT nah i don’t rly like him, todoroki is the best
@@fullmetalalchemist552 nah Naruto is best
fullmetal alchemist nah mineta best boy
From the videos I've watched from this channel, two factors are essential for restaurants to get a Michelin star: Chefs with OCD level perfectionism and using caviar on many things
Imagine when he gets home he just throws in a microwave lasagne
he eats enough at restaurant tasting everything
Grumpy Cat I agree
Grabs a McDonald’s on the way home
@@dazzaMusic that'd be waaay too heavy for a single man to lift
A kid cuisine
I feel like I’m gonna be billed just for watching this
LOL
😫
🤣🤣🤣
🤣🤣🤣
NO
pretty sure i just got charged $325 just by scrolling to this video
You can get away with spending less than that at the actual restaurant. The smallest menu offer they have is like $120
For a full meal, or you can spend even less by ordering a la carte
😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣😄🤣😂😂😂😂😂😂😂😂😂😂😂😂😂
"Everynight we compete who has the best mashed potato and obviously i win everytime, so i stopped competing." The confidence level is 10000/100
This man sleeps standing up in a coffin sized box made of rare Californian redwood wrapped in Tibetan Silk, while listening to the sound of Peruvian Mountain Crickets mating.
and still not perfect cos the temp. is not right
Gawdamn, that's hilarious!
Lmao
if only he knew that humans face is not perfectly symmetrical :o
Bro wtf lol 👍
“Perfection is everything”
Me pouring a bowl of mac n cheese onto a pizza: oh I totally agree
Iosif Dzhugashvili A man of good taste. Bone apple teeth
Iosif Dzhugashvili hello
ahah so true!! haha
You made me laugh
That's it, you made my day
"It was a tie... but Chef won."
"Chef always wins."
he not trying to lose his job the chef is a french douchbag
respect for that guy! He understood everything
@@kobepower its just banter lol and they know it
Kobe B they’re just joking around
Did you see the head chef's potatoes? He definitely won
I'm a fan of this chef. He's really meticulous and pragmatic. The food look fantastic.
*walks in and takes deep breath*
Chef: "that'll be $37"
Lol.
*replies on TH-cam saying: Lol*
Waiter: that'd be an additional $74
@@TJ-uv6wg just think for a measly 675$ you get 5 dishes with the chefs spit and lung moisture and a sip of wine. (Actual price for 2 people tasting menu depending on wine will take over 1200 from you)
😭😭😭
V
Foie gras? Disgusting. I hope they go out of business.
Once I saw that ruler I knew the comment section was gonna blow up
Comment sections always blow up.
Im not gonna like since its on 420 right now🤣🤣
DuhMistuhCrek lol
true hahaha thing is though, the customers don’t care if somethings the perfect length etc! it’s ridiculous at that point
@@Aiidannnn If you payed $400 for a dinner, you would be looking for mistakes. Would you spend $400 for dinner? No, you made that quite clear in your comment. You don't understand what this is all about, even though he said so in the video a couple of times; perfection. The Michelin-Star system is to see who can come closest to perfection. Being mentioned in the Michelin Guide is a big honor in itself and is no small feat. Achieving 1 star is really impressive and usually takes very, very big investments. This is a model of business when it all boils down to it. You try to achieve culinary perfection for those people who desire something extraordinarily perfect or those who can afford to and have a very "spoiled" tongue. Those who want an "culinary experience", for whatever reasons. Some would pay for the perfect car, it's just a niche, Michelin-Restaurants.
Him: You're not good enough.
White Truffle: *Yes chef, sorry chef*
Hahahahha
Yoo didnt think would see you here
hater lol
lol didn't expect you here
Lol
i have eaten at 20 Michelin star restaurants this one stands out far above the rest he has done an amazing job. cant wait to eat there again.
This guy probably uses the quadratic formula every time he cuts a cucumber
Why? Does he make parabolic pieces?
He actually uses polar coordinates
Bazinga
How early do you think he gets up to make himself breakfast in the morning?
mouhahaha
Imagine doing all this detail to have the customer just stur it all together.
People going to those places isn't just about eating, it's about having an experience, that's why most times you take picture coz what's infront of you is a piece of art
😭😭😭😭
@@mediadon6545 couldn't have said it better
@@mediadon6545 i always thought that going to a restaurant is always making your customer satisfied on your meal bot taking instagram photos but yea its an experience i guess
@@mediadon6545 "iTs AbOuT hAvInG aN eXpErIeNcE" fancy way of saying "braindead human wastes money"
I probably couldn't even afford the free water...
lmao same
lmao same
😂
😂😂
😂😂😂
This is why the word"Arts" is contained in Culinary Arts. As a traditional artist who makes a good living, I applaud the discipline and recognize hard work this takes. Props.
That’s not a restaurant, that’s a lab where people create edible art
the same reason why I only buy copies and not original art. pointlessly expensive at my income range
NOMA that is art
You cant even eat the food, cause of the guilt of tearing apart its art
lol
Yes, you are wrong if you think all restaurants are to be full. These restaurants are to taste.
"We take turns which one is going to do the best mashed potato. Obviously I won every night so I stopped competing"
What a baller
He followed up that comment at 9:10, making fun of himself. "I definitely won. Because I create the competition but I'm the judge at the same time." In other words, the contest is rigged, and he can't lose even if his potatoes suck. Funny guy.
@@samdamon2224 "the truth is, the game was rigged from the start"
People are commenting about the food price and disregard the hard work and dedication this chef is showing. Hats off to him he isn’t like the average man he has excelled in his craft and is top of the game
I mean you saw the type of food you eat? Truffles, top quality caviar salmon up to the simplest ingretient (peas) All has to be perfect, presented in a unique way, tested out ahead of being put in menu, All that Is expensive, done to Grant the best final result for the consumer, not to mention All people working countless hours in there. The price Is more than justified
Nah in n out is at the top of their game bud
K nihgga
People commenting about the price aren't people who go to restaurants like this...
@@aaron4820 cause normal people go out to eat to get full:^)
The amount of work this man puts into his craft is really amazing
Take notes, this is how you capitalize on your OCD
not OCD but okay
@Leaving Blank just because something is meticulous and perfected doesnt mean it is OCD. OCD isnt just being a perfectionist lol
Tori Lea OCD also isn’t technically a perfectionist! I hate how people mix both of them up though it’s so annoying.
Tori Lea What I meant when I said “technically isn’t” is that some people with ocd aren’t perfectionists. :D
@@WallRiderr-qo2jm that's what I said yes lol
At first I thought, ah yeah another pompous fancy ass chef. But then I realized damn this guy really has a passion and teaches his staff and works with them to ignite their passions as well. Not bad man!
monkeylordofdoom14 he’s like chef Ramsey but without the yelling.
@@deathpresent101 That's just the Americanized tv version of him. His other shows are so different.
DrMashedpotato It fills you up because there are a lot of courses.
@@chinafangirl4879 that's what poor people say
He just has ocd
0:05 me and my sibling trying to split the chocolate bar equally
I've learned the skill to make a side seem small, but it's actually the larger one, and the piece I cut smaller seems like the larger one. Perfected through years of food sharing.
@@nightshade7092 accept me as your student and teach that to me master! 🙏
@@nightshade7092 please teach me sensei
Teach me! Their Chakra levels are to low senpai
My *shinsu* levels are higher than anyones, so you should teach me sensei
Dude. I wish everyone had someone so dedicated to protecting the legacy of something that took so long to build as a Michelin Star reputation. Really, mad respect for those traditional values in keeping quality and respect in the kitchen high
i guess even the dishwasher is a college graduate for him to be hired there.
Phd in dish washing.
Certified Plate Attendant.
@@andreitaker3527 ohhh so thats what CPA stand for! I been getting all wrong this whole time
@@dannyn5930 not cool man
Hydro Ceramic Engineer
This guy: We work in a quiet kitchen.
*Enters Gordon Ramsy*
The odd thing about that is both of them were trained by the same icon- Joël Robuchon, awarded the most Michelin stars in history (32).
WHERE IS THE LAMB SAUCE!!!!!!!
@@pingapang8155 YOU DONKEY!
The thing is that these type of Michelin Star restaurants have a set menu allowing them to work quietly as everyone knows their job. In the restaurants ramsey visits there is the need for noise.
There is a need for noise as menus vary and not every customer gets the same thing.
Barber: what can I do for u fam
Chef: I want exactly 76,339 hairs on my head
😂😂
HAHAHAHAHHAA
say no more
Let your food meticulously and deliciously prepared be your medicine. Bravo Chef. Joel is in heaven smiling down at your discipline.
“Chef won, Chef always wins” That’s the most true statement I’ve ever heard.
@@poopoogamer1232 not really. he first said that he thinks Steven was going to win and after they finished the competition he said that he thought Steven and the Chef tied and at last he said "Chef won, he always wins" because the Chef is the judge so he always picks himself
@@poopoogamer1232 he most likely stayed in the same spot throughout the whole competition which is why it seemed he gave 3 different answers at the same time
I bet he makes sure to urinate in a perfect Fibonacci spiral.
P-E-R-F-E-C-T-I-O-N
It's called Cullinary Urination xD
This made me LOL so hard!
HAHAAAAAAAHA!!!
lol
This is the type of guy to seperate M&M’s into the same colours
and then charge $900
funny you assume he eats m&m
Pandas Cant Fly, he may not, but if he did, he would
Hes the type of guy to make his own M&Ms
@@waigelmartis7891 Hes the type of guy to plant his own cocoa trees to make his m&ms
I love the fact that there’s no yelling, the quieter the kitchen the more focus there is, this is why he’s a 32 Michelin star chef……..
Dude is no slouch in the kitchen. So insightful he knows when the temperature makes mushrooms better or worse
bruh truffles are not mushrooms lol
AquaGalaxyArt technically no but they are fungus just like mushrooms.
@@AquaGalaxyArt what are they?
@@max2beuz I didnt know they were different types lol
Tu be precise, truffles are the fruits of a mushroom. You can consider them as mushrooms for sure. Trust me I work in a michelin-starred restaurant in France (in Alsace to be precise). We are used to work with Alba's white truffle (from Italy) and Périgord's black truffle (from France, Tuber Melanosporum variety).
Three Michelin star guide.
1. Serve truffles
2. Serve caviar
3. Serve small portions
Serve white mushrooms from the right temperature in Italy.
Get the most exclusive caviar.
Make sure everything is the perfect size within 3% or so.
You will be on your way to 3 stars.
No 3 star restaurant will beat good home cooked food
4. Add Gold flakes
@@hdhil3137 That means you just don't understand Haute Cuisine or don't know how to appreciate it.
@@eEridani that means your home must have some bad food
On keeping a quiet kitchen:
"Everybody knows what they're supposed to do.. Why are you talking?"
That's hard.
for us mortals, yes it is
We aren't worthy to even hear such words
@@louzynerd129 no I mean hardcore like gangsta
While Gordon Ramsay on Hell's Kitchen
That's discipline..
The amount of respect Chef has for Joël Robuchon is inspiring.