It is spectacular to see behind the scenes of a restaurant but at the end of these episodes, you should add a little bit of footage of the restaurant itself too! It is fun to see the dining room, plates of food being served, and the customers as well with the kitchen footage
The chef is not cutting the fillet all the way down to the skin because you would have the bloodline and discoloration on the meat. He is using the fish for crudo. You want clean meat for that.
He may be doing it to get a perfect filet, he obviously knows his way around the bone structure, by leaving a little bit of the meat on the skin your also leaving off the stronger tasting meat that's attached to the skin.
Compared to most other mise en place videos of eater, this one seems a bit, for lack of better word i can think of, bland and lacking personality. I can't put a finger on it if it is just the production/ editing of the shots or the actual place (and people featured) lacking "character" so to speak. Perhaps a bit both. Usually after watching most of the other vids, my interests on the restaurant and their people were piqued, sadly not so on this one. This is one of the lower ranked mise en place vids for me personally. Not hating on the restaurant or the people involved, just statijg my personal opinion based solely on what i have watched on the video
One possible explanation is that it's truly tiny space. I worked at the previous restaurant in that location and there's nowhere to put a camera when it's fully staffed. So they couldn't film when the restaurant was fully staffed or open.
Dude really goes "walleye doesn't taste like the sea, honestly tastes like a Minnesota lake.", yes dude walleye is a freshwater fish that you got from a Minnesota lake.
Thank god it's not based on feelings then, huh? Lol. All jokes aside, perhaps the definition of what makes a Michelin star restaurant has slightly evolved, as things do. Often, especially because of age, I find myself having to reevaluate the definitions for life I'm carrying, because definitions are by nature static, whereas life is not at all.
Chef... seriously... it's 2024...you can place an order for anything your imagination can dream up...talk to your distributors and delivery people...order the green papaya, go to the Asian market and get the dried shrimp...you are in CHICAGO, not Pierre South Dakota...you can get anything from anywhere in the world... On the plus side, the plating is beautiful and the food looks delicious...
This is almost *verbatim* what I said to my husband when I heard that. Literally I’m like… you’re in CHICAGO and claim you ‘don’t have’ or ‘can’t get’ green papaya?? I mean it’s just categorically false. I’m sure kohlrabi was just cheaper and less work to acquire. Credibility went out the window for me with that one statement.
He probably meant that he don't have it in house TODAY. He will probably order what he needs as he starts completing the dish, OR as he also says, he likes to use local ingredients.
Ridiculous claim that in the year of our lord 2024 you just ‘can’t get’ green papaya in CHICAGO lol. Kohlrabi has its place but it ain’t no substitute for a flipping papaya.
Daaaaamn, you don't admit you use activa in a fine dining kitchen, you use it secretly in the back and bribe your provider to never admit he sold it to you
nice video, only thing I'm confused about is the chef wanting to have a place that highlights midwest, and location of the restaurant......and then using special chickens from NC
I would say just some more in Europe in general. UK, France, I’d love to see some attention paid to Italy. Or at least, if you’re gonna stay in the US, maybe go to the West Coast sometimes?
@@peterjennings6072 Oh yes, Hisa Franko especially would, I think, be right up the alley of this channel! Or Michel Guerard, La Pergola, Mugaritz, Kong Hans Kaelder, etc… Then we’d be getting somewhere🤩
@@averymorgan7784 yes, but skin with 1cm of fish attached isn't skin. The way to skin a fish is to hold the knife against the skin and pull gently, the knife is at 45 degrees to the skin. That way you get a clean skin and the fish edge won't be jagged. The guy needs some basic knife skill training.
Its very minimalistic, the plates of some plates are way too big in contrast to the dish, it looks wonderful but 1 inhale of breath and its gone. Is it truly a dish or more of a light snack? Looks fantastic btw.
How about not buying Red Lake walleye its not sustainable in fact the lake was netted out once before and the Minnesota DNR had to rebuild that fishery. Canadian walleye is much more of a sustainable resource from remote lakes.
Christian Hunter has achieved one of the most prestigious honors in the industry, and has a chance to advance his own underrepresented community, and decides to hire a white head chef for his restaurant. Really shaking my head on this one.
Who ever did the subtitles for this needs to be fired, wrote flour when they said flower. If it´s A.I then why bother when YT autotranslate is just as incorrect.
It's funny how fine dining restaurants dont have to follow the healthcode. Dreads with no hair net, no gloves. 😂 They finger bang everything and no one complains
I would be furious with those 3 tiny pieces as a high priced appetizer. Are you sure they have a MICHELIN star and not just a gold star sticker they gave themselves?
Why’s the owner being a prep chef for this guy? Seems so weird to me that a guy would win a star then hands the reigns over to someone else then be a worker bee for them. Only in America
If swing your P.....s, it will hit a Michelin Star Restaurant nowadays. Soon, McDonalds will have one too! So, who cares if the Restaurant has the Star or not? If the Food is good and you can afford it, go eat it!
It is spectacular to see behind the scenes of a restaurant but at the end of these episodes, you should add a little bit of footage of the restaurant itself too! It is fun to see the dining room, plates of food being served, and the customers as well with the kitchen footage
The chef is not cutting the fillet all the way down to the skin because you would have the bloodline and discoloration on the meat. He is using the fish for crudo. You want clean meat for that.
why he leave so much fish behind when skinning
Was thinking the same
Will eat alone later😂
Fr that’s like a solid 1/6 of the meat
He left it for the staff meal maybe.😅
He may be doing it to get a perfect filet, he obviously knows his way around the bone structure, by leaving a little bit of the meat on the skin your also leaving off the stronger tasting meat that's attached to the skin.
Compared to most other mise en place videos of eater, this one seems a bit, for lack of better word i can think of, bland and lacking personality. I can't put a finger on it if it is just the production/ editing of the shots or the actual place (and people featured) lacking "character" so to speak. Perhaps a bit both. Usually after watching most of the other vids, my interests on the restaurant and their people were piqued, sadly not so on this one. This is one of the lower ranked mise en place vids for me personally. Not hating on the restaurant or the people involved, just statijg my personal opinion based solely on what i have watched on the video
One possible explanation is that it's truly tiny space. I worked at the previous restaurant in that location and there's nowhere to put a camera when it's fully staffed. So they couldn't film when the restaurant was fully staffed or open.
Been here , it was an amazing experience
Dude really goes "walleye doesn't taste like the sea, honestly tastes like a Minnesota lake.", yes dude walleye is a freshwater fish that you got from a Minnesota lake.
Dudes a clown.
Congratulations Chef Brayden! Go Team Atelier!
15:00 green papaya is indeed available year around in Chicago area.
I normally love these mise en place videos, but this one feels like it's missing something. It doesn't feel like this place has a Michelin star.
Thank god it's not based on feelings then, huh? Lol. All jokes aside, perhaps the definition of what makes a Michelin star restaurant has slightly evolved, as things do. Often, especially because of age, I find myself having to reevaluate the definitions for life I'm carrying, because definitions are by nature static, whereas life is not at all.
Chef... seriously... it's 2024...you can place an order for anything your imagination can dream up...talk to your distributors and delivery people...order the green papaya, go to the Asian market and get the dried shrimp...you are in CHICAGO, not Pierre South Dakota...you can get anything from anywhere in the world...
On the plus side, the plating is beautiful and the food looks delicious...
This is almost *verbatim* what I said to my husband when I heard that. Literally I’m like… you’re in CHICAGO and claim you ‘don’t have’ or ‘can’t get’ green papaya?? I mean it’s just categorically false. I’m sure kohlrabi was just cheaper and less work to acquire. Credibility went out the window for me with that one statement.
He probably meant that he don't have it in house TODAY. He will probably order what he needs as he starts completing the dish, OR as he also says, he likes to use local ingredients.
The way he says "poussin" unsettles me.
😂😂😂
Walleye as fine dining is wild to me. Our lakes are filled to the brim with them where I’m from.
fine dining isnt defined by ingredients but the use f them
Is walleye safe to serve as crudo?
I have the same question as I was told not to eat fresh water fish raw...
Chicago is so awesome
Papaya substituted with Kohlrabi and sugar snap peas?! Gochujang?!! 🤦🏻♂️
It was closer to a quick kimchi rathervthan a som tum. 😅
@@GigiStar01😂😂
Ridiculous claim that in the year of our lord 2024 you just ‘can’t get’ green papaya in CHICAGO lol. Kohlrabi has its place but it ain’t no substitute for a flipping papaya.
THIS IS THE BEST OF USA BULL
They should incorporate the best part of the walleye into a dish - the cheeks, aka fresh water scallops!
1:49 shouldn't wear gloves anyway been proven to be less hygienic than regular hand washing.
@@BobaPhettamine it’s less hygienic if you don’t change your gloves
@@Dkoda7766 people don't and or wash them that's the point lol
@@Dkoda7766 same as not washing your hands then
Daaaaamn, you don't admit you use activa in a fine dining kitchen, you use it secretly in the back and bribe your provider to never admit he sold it to you
That knife on the first clip needs sharpening.
Are they trying to save utilities bill? It's so dark
nice video, only thing I'm confused about is the chef wanting to have a place that highlights midwest, and location of the restaurant......and then using special chickens from NC
I want to work here🎉
You guys have to do some more British restaurants- places like Ynishir, Moor Hall and Osip would be perfect for the Mise En Place series
I would say just some more in Europe in general. UK, France, I’d love to see some attention paid to Italy. Or at least, if you’re gonna stay in the US, maybe go to the West Coast sometimes?
@@Tennisisreallyfun facts, imagine septime in Paris or hisa franko is slovenia they would be unreal
@@peterjennings6072 Oh yes, Hisa Franko especially would, I think, be right up the alley of this channel! Or Michel Guerard, La Pergola, Mugaritz, Kong Hans Kaelder, etc… Then we’d be getting somewhere🤩
Why? British food is 💩
You probably like Jamie Oliver 😂😂😂😂😂
Dude sucks at filleting walleye
Be nice
He spends all his time in the kitchen and none out on the lake w the boys.
the smaller the dish size the harder the tool gets of a mishelin star inspector.
0:08 - leaving 20% meat is wild ...
Texture. Pay attention 🤡
head chef?? no knife skills whatsoever, litereallly hacked the skin off of the fish, uneven and left so much much fish behind.
There using the skin
Yeah they used the whole fish it doesn't matter that much. Needs a better knife or correct knife.
@@averymorgan7784 yes, but skin with 1cm of fish attached isn't skin. The way to skin a fish is to hold the knife against the skin and pull gently, the knife is at 45 degrees to the skin. That way you get a clean skin and the fish edge won't be jagged. The guy needs some basic knife skill training.
Look at all the James Beard Award-winning chef in the comments 🤣 . The end product is fantastic let’s not be to critical guys
Looks very fancy, but I would undoubtedly go for a kebab on the way home.
Did you ever have a restaurant from this caliber a try? You won’t be hungry, it’s always the same bs people say.
wait ,they have any vacancy in there kitchen ,it always amazing to work with professional Chef's
👍
4:38 this is half instructing, half venting 😅
Bradyn is my favorite chef in the world tbh
Is the other guy on his way out? Is this just a nice way to transition to a new chef without saying the other guy is quitting/fired?
No, I believe the old chef is taking on more of the ownership role and letting the new guy handle the kitchen
He’s the owner of
He is the owner of Atelier . Chef Christian Hunter
AND THEN TO MCDONALD'S OTW HOME.
the walleye crudo portion is ridiculous. I can probably snort it, it's that small.
lost me at "it doesn't taste like the sea" ...it's walleye...freshwater white fish...and ditto the comments about "butchering" the fish 😅😂
Street food quality
Slices thin AF. Make them thicker.
Start your own restaurant then
@ suck these nuts
@ suck these nuts
Its very minimalistic, the plates of some plates are way too big in contrast to the dish, it looks wonderful but 1 inhale of breath and its gone.
Is it truly a dish or more of a light snack? Looks fantastic btw.
No need for the music… it really doesn’t add any value.
👏
If you insist on not wearing gloves while cooking (which is fine) you have to make sure your finger nails are cut. That’s all I’m gonna say.
Weird. Never seen people so critical of one of these videos.
How about not buying Red Lake walleye its not sustainable in fact the lake was netted out once before and the Minnesota DNR had to rebuild that fishery. Canadian walleye is much more of a sustainable resource from remote lakes.
Walleye is fresh water fish. Why would it taste like the sea? Durp
Christian Hunter has achieved one of the most prestigious honors in the industry, and has a chance to advance his own underrepresented community, and decides to hire a white head chef for his restaurant. Really shaking my head on this one.
👍🏿
Bradyn is the goat
Who ever did the subtitles for this needs to be fired, wrote flour when they said flower. If it´s A.I then why bother when YT autotranslate is just as incorrect.
Everyone’s talking about how he’s leaving so much fish behind but his dirty nails are what’s getting me
Imma need a timestamp on that chief
Fine dining with multiple heath code violations and 0 knife skills from your chef 😂 my nursing home kitchen staff would bury this kitchen
You all might follow health code but you send out bland cold food
Portion sizes are laughable, nothing fancy about being denied a filling meal at a restaurant.
You can totally get green mangoes in Chicago 😂
Home mixer and no gloves when plating food screams overpriced Chicago dining
One star restaurant - how? Lack of professionalism or passion? Some kind of copy-cat expression.
Your portions are too big, go smaller.
Looks like food you’d make at a hippie/cult compound
This can't be a Joel Robuchon restaurant
Thumbnail BAIT
Something is off with this restaurant/video - doesn’t give Michelin vibes nor is are the dishes transformative like with the other misé in place vids
This is a great channel. Unfortunately and I'm Sorry guys, I know u work hard and people enjoy it. It's just not for me..
It's funny how fine dining restaurants dont have to follow the healthcode. Dreads with no hair net, no gloves. 😂 They finger bang everything and no one complains
I would be furious with those 3 tiny pieces as a high priced appetizer. Are you sure they have a MICHELIN star and not just a gold star sticker they gave themselves?
Christian’s nail is way too long for a chef……..
All that work and energy and lucky to earn a pittance , sad industry to be in
This one is not it. 😂
Why’s the owner being a prep chef for this guy? Seems so weird to me that a guy would win a star then hands the reigns over to someone else then be a worker bee for them. Only in America
The owner is probably only a part-time prep chef. He's likely handling the business side of the restaurant the rest of the time.
fourth
This video did not make me want to go there…. Weird 🤷🏽♂️
Dudes an “exec chef” and can’t even skin a fish
The sweaty face open air dreads too spicy por moi- Chef Braden lid too bland and unappetizing look for chef , my opinion observation cest le vie
Imagine being a fish dying for some pretentious, wasteful dude who calls himself a chef.
If swing your P.....s, it will hit a Michelin Star Restaurant nowadays. Soon, McDonalds will have one too! So, who cares if the Restaurant has the Star or not? If the Food is good and you can afford it, go eat it!
Oops 🥑 singapore
Unity PRIMARY @ yew tee
09/11 Sat 6-8pm - FULL
09/11 Sat 7-9pm - 2 solts
Unity SECOND @ yew tee
10/11 Sun 11-1pm
Unity PRIMARY @ yew tee
10/11 Sun 6-8pm
Level: MB or HB
May u join us ? 🥑
The skill level just no good..