How a Master Chef Serves a New Italian Tasting Menu Every Month - Mise En Place
ฝัง
- เผยแพร่เมื่อ 18 ก.ย. 2022
- At NYC’s Al Coro, chef and co-owner Melissa Rodriguez is looking to keep the Italian tasting menu fresh by changing it out every six weeks, each based on a different region of Italy. The purpose of this is not only to highlight the regional cuisines of Italy, but also to invite people back.
For more food and restaurant news, sign up for our newsletters: trib.al/wqZ0q3s
Producer: Daniel Geneen
Directors: Murilo Ferreira, Daniel Geneen
Camera: Murilo Ferreira, Connor Reid
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
----------------------------------------------------------------------------------------------------------
For more episodes of 'Mise En Place', click here: trib.al/vxUpXjy
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our TH-cam Channel now! goo.gl/hGwtF0 - แนวปฏิบัติและการใช้ชีวิต
![[TH] 2024 PMSL SEA GF D3 | Summer | มาร่วมเป็นพยาน กับวินาทีแชมป์!](http://i.ytimg.com/vi/JCYvEsFlwx8/mqdefault.jpg)
Chef is amazing and love her demeanour, I love how kitchens are ran now. No ego and lots of support, and not stressing all your staff out.
Wow thanks eater for liking comment love your mise en place series, coming from a fellow chef
That was exactly what I was going to say.
Yep, while the cameras are on. Lol
Kitchens are run not ran
She had ego she have no chef. Lack of chef everywhere,
I love it when a high end menu make sense. No useless extra steps, no use of unecessary extremely exotic ingredients only to show off. Just clever combinaison of good quality fresh ingredients.
I loved that also!!
you mean you dont' want $500 in shaved gold on your dinner? lol yea this is amazing and I love the creativity and trial and error instead of same ol same ol
Combinaison >>>
thats why i always prefer Street food. very simple just focus purely on the technique and ingredients
The only negative I see, and this applies to all high end restaurants - portions are so small. Can’t justify paying that much for the amount placed on any given plate. I’d still be hungry.
I'm glad she's giving feedback in a non-toxic way, especially since they're always using seasonal food which won't always taste the same. Especially the tomatoes she was giving feedback on, sometimes tomatoes are more acidic or sweet, so seasoning will always change.
There was plenty of non-defensive listening going on. That's a skill in itself -
Had this menu 2 weeks ago. Absolutely outstanding. Go there before Michelin blows it up and the reservations become like Atomix.
I'm not actually sure they'll get a star, the menu changes every month which Michelin doesn't always like.
Yup, 100% agree!
They just got 2 stars
@@rellmatic215 guess i was wrong
The two TOTALLY DIFFERENT restaurants right next to each other owned by the same two people is such a crazy dynamic duo combining two totally different crowds and introducing them to an opposite cuisine!!
I like watching the Mise en place series, and for some reason, this one doesn't look as stressful as some other ones. Maybe it's just her being somewhat calm and trusting her people. I like it
its just the cameras being there. trust me, that place's format is custom built to produce an insanely high level of stress on its kitchen staff.
@@fogman900 oh wow it make sense but at the same time its intence !
@@fogman900 it is in fact very relaxing in the back end of things at Al Coro. Everyone has their roles and the team jumps in when they can to support each other.
What an amazing woman, what an amazing team they have built. Look at how she gives answers that point to one day becoming the greatest, "We're not sure yet, we're still learning." etc. this is a hallmark of a master chef one day. Learning and growing every month alongside her coworkers.
I admire how she nicely introduces and interacts with her co-chefs!
Always nice taking a lunch break and find a new Mise En Place video to enjoy!
Couldnt agree more! My ham sandwich could not compare to what was in the video however 😭
Very classy place and the interaction between everyone is not pretensious at all. One would think that group thrives together. Very cool indeed- Well done chef & crew! Thanks for sharing it with us.
Both her and Chef Emma from Aquavit carry such a calm but effective flow into their kitchens, I love it.
she and Chef Emma
Her last statement (which was made complete with the video from her other joint next door) really made me happy.
Like making a trend of restaurants that are somewhere between Michelin quality and average joe price and portions.
I'm not sure that even articulates the point she was making, maybe extravagant, familiar, and obtainable is more on track. Either way, Melissa, her kitchens, menu, and crew all seem down to earth.
I did like her last comment, but her 7-course menu is literally $245... that's certainly in line with pricier 1 Michelin star restaurants and creeping up on the price of a 2 star restaurant. For what it's worth, she did seem down to Earth and her crew seemed happy to work for her.
@@geraldallen4615 Thanks for doing the research. $245 a person kind of cancels out most of what I said. I'd have expected it to be a good bit cheaper. Like, less than half that, but having 2 quality chefs at each station adds up I guess.
I'll continue to watch these videos and halfass steal the ideas to impress friends and family.
This lady sounds wonderful to work for and enjoy her food as well. I love seeing the fellow chefs getting along.
I love it. HER statement at the end is on point. TRADITIONAL and CLASSIC fundamentals are meant to be mastered, and then used to adapt to a NEW beat.
This is the best kind of chef. Shes personable, she addresses her staff personally. Good for her.
So glad to see a new episode! I just finished every episode in the series, the other day, and was kinda bummed cause I absolutely love it to death. Saw the new upload today at work and was so stoked and excited to watch it!
Thanks, Eater for this absolutely amazing content.
It's nice that they gave the whole world a fine dining cooking lesson, even sharing little tricks like how to open the calamari rings. It's interesting what they did with the squash flowers too.
Whooooa that little foldy pasta with the sauce and the caviar looked mindblowing. (It all looked amazing, i just have a thing for pasta😁)
“I just have a thing for pasta”
Not enough to know or want to know the name of the dish, apparently.
@@cwg73160 rekt him n1
@@cwg73160 cool story Velma Dinkley. When's the next Scooby Doo case
@@DurbanFlyboi It’s sad you think knowing the name of a food dish is sone sort of mystery. I suppose if you spent less time learning the last names of cartoon characters, it wouldn’t feel like such a big thing.
I literally love this series, I watch every one straight away! More Mis En Place!!
This chef is a good positive leader. She gives her staff their flowers every time she has a chance.
Love the idea of changing the menu to keep customers coming back, I feel this is a week point of a lot of high end restaurants
Keep making this series! It's the best out there in terms of videos for sure!
I work here...yay :D . I love Chef Mel!
I probably made her that coffee that day :P
Great video Eater, thanks for showing all the moving parts under the hood at this spectacular restaurant. Mel's pizzas also looked amazing 😍
I used to play in an orchestra and this reminds me how it feels when everyone comes together to create a symphony, in this case it's a symphony of taste.
Wow, I loved this. Once again Thank you. Speaking as a professional chef, I really enjoy this channel.
The most humble chef I’ve ever heard speak. ❤ so cool 😎
i like this their kitchen is so clean and vibes seem amazing
Wow congrats to them! Just earned 2 Michelin Stars!
Dedicated and serious Chef ! 👍
Cheers from San Diego California
Melissa the food looks lovely thank you for sharing your process
"I like cleaning the prawns it therapeutic and quiet"
Rips the heads and shells off live prawns
Love these videos with a passion
Fantastic episode. Love this series!
man, she does everything right! if you start with the waste not want not philosophy you're on the right track!
I remember the chef from a Chef's Night Out, awesome to see her success, food looks delicious!
It speaks volumes that Melissa has managed to reach incredible heights so quickly, especially when you consider the “ghosts” in the old Del Posto space. Incredible that she has risen beyond this.
Well yh she's just so exceptionally great 😊
Fascinating video. That kitchen is clean and bright as a surgical suite
Thank you chef woman at 11:56! That was a great tip!
I love her temperament. Awesome piece
Everything looked really tasty and i would love to eat there, wish i could.
Loved loved loved this.
Bravo! You are taking it to the next step in terms of creative accessibility. A you note, the days are over with staff having to deal with excessive ego and pretense. Please keep up your good work.
Now this is somewhere I would deff shell out the money to dine at. Looks phenomenal and she seems awesome
Amazing teamwork
What a professional beautiful chef
Absolutely love seeing so many women behind the scene, cheers
This looks fantastic
just great I love it thank you !!
Amazing, nice job!
Looked great, that is an amazing kitchen..
food looks divine!!!!
good god im hungry
As a leader never asks someone to do that you’re unwilling to demo and do yourself.
Food looks unbelievable
That lamb dish looks outrageously good.
Hard work period props to these chefs. Restaurant life isn't easy .... alot of females that works at al Coro
Never short on inspiration
Such strong work ethic from everyone, very inspiring. Love this video, thank you Eater :)
It’s amazing the conclusions some people will come to from watching an edited video. It’s difficult enough to judge work ethic through one night in person much less a couple of minutes on TH-cam. Naïveté and ignorance are magical things.
@@cwg73160 You don't know my background, speaking of ignorance.
@@kaiju_k5042 Unfortunately, I don’t have to with the words you chose to type. Your comment speaks and screams for itself.
@@cwg73160 Ahh great so please tell me what my profession is right now? Since I screamed it at you lol.
@@kaiju_k5042 Omg you really don’t understand what’s going on right now. I’m embarrassed for you.
I wish to make that pasta🙂 amazing techniques.
Well done.. Congratulations!
Bellissimo Chef!
Love mise en place videos
seriously amazing, creative and looks like would be amazing to work there.
That pizza looks like its worth a try 🤩
Molto bravo 👍👏🇮🇹
I love it. Exec/Exec Sous/ CDC are rocking it.
I love when the disembodies heads are still moving in the food processor.
What’s fun concept! You could go once a week and get something different each time!
Theres 4 large lines in this kitchen, and a massive amount of space, and this menu ... although it changes up a lot. There are other Mise En Place videos where teams have a postage stamp of room in comparison , but are creating more involved menus and items with 50% the people, and 90% less room.
Just Beautiful 😍 !!!
no Ramsay boosheet, here! Professional chefs at work! I love it.
Culurgiones aren't from the adratic coast. They are a typical Sardinian pasta. From the other side of Italy!
Wow Melissa is an amazing boss 🙏
Why do I feel like she was taking a shot at Gordon Ramsay with the "running around like a psychopath" bit
Really really good!! (Except the corn cacio e pepe 😭😂)
Well said Chef
AWESOME CHEFS more POWER HOPING EVERYONE OF YOU IN PROGRESS AFTER THE CHAOS OF PANDEMIC
Nothing like that Adriatic Fluke to remind me of home…
delicious
The prez needs to do a one bite pizza review at Mels
agreed.. he knows the rules
Need to see a video on the pizza place please 🙏🏼
I worked with her at al Coro . she is so inspiring
“MINCING those beautiful spot prawns.“ WHAT? WHY?
Tartar
Wow
Please God, let her get a good night's sleep.
Never heard the word “Fat” that many times in my life 😂 food looks amazing tho
All of these kitchens are amazing, but they never show their dish situation.
As someone who ran a restaurant with my friend for years and years, that dish pit was critical for the smooth running of a service.
I remember turning my dining room over 3, almost 4 times in a night and my poor dishwasher was running himself ragged.
We feed everyone that works a shift but I stuck some extra money in his pocket that night, if he hadn't crushed it we would have had a bad night.
Then start your own channel called Washer. I’m here for the chefs and the food.
@@cwg73160 Washer. Sounds like a good channel. I'd probably watch that! Oh, codars, where do we begin. This video looks like I would still be hungry and wanting more which brings me to... thank God for Crabmansteve's dishwasher. At least that man would be able to have more plates ready for more food to make me walk away feeling like I paid for a meal as opposed to an appetizer. From your other comments on this video it seems you're looking for some kind of argument when it comes to this sort of content. This not only begs, but demands questions: did you use to own a restaurant that failed? Have you always had some sort of aspiration to own a restaurant, but never actually got off TH-cam in order to do it? Are you just mad at life? Neither here nor there. Personally not looking for agreement with my own opinion. I'm here for comments like yours that reaffirm my concern for the future of our world. Hold on, let me throw in some kind of fancy saying that makes me seem smarter: C'est la vie.
@@calebboatsman7856 If you want to keep your audience, tone it down on the keystrokes. There’s zero chance I’m reading any of that. Good luck with whatever it is you’re looking for.
@@cwg73160 Sorry your brain cannot handle more than single liners. Good luck!
@CrabmanSteve I commend you for sharing your experiences and especially for complimenting your dishwasher more than what was necessarily required. You are more of the generosity and humbleness that this world needs!
It’s del posto remade. Hopefully it isnt a nightmare place to work like it used to be
This is the former Del Posto restaurant I worked at that building
TH-cam compression had a field day with this video
tony definitely looks like he had pizza every day of his life
I work at a pizzeria in a gourmet supermarket and my zen is 6:00 to 7:00 a.m. before the store opens and I'm chopping all my vegetables for the day it's like my own personal happy time just me my knife my music no annoying customers no annoying managers
( and no not all customers are annoying but a woman came in yesterday and literally complained she had to pay tax on a slice of pizza said she never paid tax on Pizza in her life and demanded to speak to the general manager we get at least four of them a day Karen's
I need Mindy's tomato cap! Help
RESPECT!
All those talented members on the kitchen staff must cost a fortune to hire.
Waw.
Why most of the kitchen that managed by female executive chef is quiet and peaceful, like emma bengstsson?like no shouting, no rush or something like that. I am looking at you Gordon😂
How do you want your exposure setup director? Like a soap opra.
1:38 she uses an opened box of blue gloves to "press" the neck meat? lol
🔥
Double dip on the calamari sauce?