How One of LA's Best Chefs Runs a Two-Michelin-Star Wild Fish Restaurant — Mise En Place

bastards stealing all the urchin from us in Santa Barbara.. find your own damnit lol jk chef

the John C Reily of the Kitchen

That one chef guy thats worked their 17 yrs probably doesnt like the owner. He never looks at him when hes talking...his body language tells me hes over it.

i hope to see some Michelin star chef/s use very simple and basic ingredients to take the taste of the ingredients to the next level.. not just keep using the usual high end products to create their dishes..which could really get boring after a while

Idk if I’d eat that uni egg lol 😂

Where are the hair coverings? Gross.

Without butter, truffles, caviar, and uni, about 90% of these haute restaurants would have to close their doors.

Chef! You are a beast! Love it!

This 😎 chef ever Dead Head!

bro the truffle truck isnt stupid. watch ur words a hole

I get the same excitement when making a fried bologna sammich.

trash

I liked watching Chef Michael as a guest judge with Gordon Ramsay on Hells Kitchen.

Why does every truffle dealer looks very shady like involve in a mafia 🤣.

Al that for that small ass portion gtfoh

sigh, i tried a three michellin start rest and i hate the fact I can't understand the food to fully appreciate it

He looks like the librarian from the movie “Blood in Blood out”

After the magic act didn't pan out, Reid Rothschild became a chef

I appreciate how Chef includes his team with demonstration/explanations.. Crazy how chefs can make cooking look so easy, respect the hustle!.

U know I truly enjoy 3 minute noodles. Do you ever think you are wasting your life?

In Australia the bay i live near we call those fish snapper and when we get out fishing we can fill our eskys with them and they are 80cm plus in size !

This is pretty amazing.

what the restaurant name?

Ciramusti lol!!!! Did the intern lose his job? CiMArusti

this might be the most pretentious thing ive ever seen

Imagine we have to be so creative to call them “wild” fish, add that to “farm to table”, “craft made” and all the other gibberish.

why it has to be "japanese" ? lol im sick of it , use local fish !

that truck has a liftgate... he should ask the truffle brothers to lower him up and down ceremoniously on it, instead of struggling jumping down.

The food looks lush, the chef sounds friendly snd knowledgeable....but the hygiene is shocking....I work with food and i wouldnt last long if I went to work with my hair and beard uncovered esp with a large beard like that (hairs in the food 🤮) and i certainly wouldn't be allowed to wear jewelry like loose bands on the wrist...as they can be havens for bacteria which can then get on the food...the scene where hes washing the scallops letting his dirty wrist band brush over them.... again 🤮. I guess hygiene standards in the us for kitchens arent great 🤣

No masks, no beard nets, no hair net, bare arms.

Seth Rogan?

Why does the guy remind me of Walter White

Step 1) take fresh fish and make them not fresh.
Step 2) find groups of narcissistic people to pay substantial amounts of money for it to take selfies so their friends will know how great they are

"Uni" is just Japanese for sea urchin. You don't even get them from Japan, why not just call them Sea Urchin? lol

All I want to know is who is eating the fish belly you cut off the salmon? That should be served. High on the hog, but belly of the fish!

Seth Rogan, a Chef?

Need you ok I’ll come

Awesome job you know nice

So Seth Rogen is a chef now?

Bro Seth Rogan with the come up...proud of ya man keep it up

Honestly can’t believe they didn’t blur out the truffle truck!

when jim not selling papers

I didn’t know Ben Roethlisberger was such a chef!

I swear this guy looks like Gordon Ramsay

All the jewelry and bracelets in the kitchen? Really?

Same people will preach to me about my pickup truck and cattle at the farm yet will fly fish overnight from a overfishing fishery

patting the scollups with that goldchain was supprising.

They make it looks so luxurious but in reality working in kitchens suck.