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How a Legendary Chef Runs One of the World's Most Iconic Restaurants — Mise En Place

Eater

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On this episode of Mise En Place, we follow chef Jean-Georges Vongerichten through the kitchen at Jean-Georges, New York to see how he and his team painstakingly create and perfect dishes like yellowfin tuna noodles, sea urchin crostini, egg toast with caviar, perfectly cooked squab, and more.
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20 Comments

@Brotherh00d 6 years ago

I've worked for him once for a big event. And all everyone can say is that he's a very nice person. He talks to all the chefs and the junior kitchen staff with respect and professionalism.

I screwed up an expensive plate of food once and instead of scolding, he guided me and taught me how to improve. He led the team by working hands-on, which i respect a lot because you'll expect a chef of his current status to mostly work by just supervising.

During 1 of the lunch break, our lunch got messed up and all the staff has no food. Chef JG then told us to just grab whatever we are plating for the guests and take those as lunch. Respect +100.

@scambroselauntrellus3681 6 years ago

I love how truffle dealers just look like the grown up version of the guy who sold you weed in high school.

@notweb3 6 years ago

Customer - Where's my fillet?
Waiter - the chef is still interviewing the cow.

@mafiodaonly5423 4 years ago

When Jean George says “master the egg toast” and the guy says “trying to chef” that’s a true chef right there knowing you can’t ever be perfect and that’s the beauty of it

@cicciogrecia 5 years ago

I love how he endorses the skills of his chefs, and he is not afraid to say that at some techniques they are better than him. That's healthy leadership.

@abdullaaldurra7431 5 years ago

Imagine a customer pointing out that the dill is not hydrated enough

@grapplerunit 6 years ago

I love how the owner George isn’t micro managing everyone and trust everyone. He even takes order from others. That is a true leader

@SuperHogss 3 years ago

The executive chef here is absolutely incredible. "Felix do me a favor and get that fingerprint right there. Thank you!" In the middle of service, the attention to detail combined with professional courtesy is so special.

@faisalroslan9874 6 years ago

Truffle dealer : u bring the money
Chef : yeah, show me the stuff

@zhekhai3147 6 years ago

customer: where's my food
waiter: the chef is still measuring the surface area of the inner cabbage folds

@teamallyracing1780 6 years ago

Everyone in the kitchen is a director am pretty sure dish washer is called director of culinary utensils

@TheWingus 2 years ago

10:37 “when you add a little bit of butter”

LITTLE BIT!? That’s like 3 sticks in there!!!

@alphonsecatan2 6 years ago

They're so confident about their cheese sandwich that they didn't have to put cheese in it

@5xzf776 5 years ago

For someone who watched things with Gordon Ramsey a lot, seeing such a calm and collected kitchen with chef who respect each other and love what they do is kinda sick.

@michaels2136 6 years ago

"It has been described as the world's greatest grilled cheese sandwich."

no cheese

@claragriffin4970 4 years ago

There's something very commendable about the way Jean lets everyone have their own space and seems to be a gentle overseer-patiently waiting to see what others's brilliance brings to the table. He is a true star.

@chaumui33 6 years ago

When I was 19, I worked as a hostess at The Mark by Jean Georges one summer. I ended up training in the kitchen for a few days (which the manager + team were very supportive of for a young kid wanting to get into the craft) and it was exactly as featured here. Pristine cleanliness and attention to detail. The absolute best of the best on the staff. I was fortunate to spend a little time in each station and even though I'm not in the biz now, I still remember that experience fondly and how a truly GREAT restaurant operates 10 years later. Also, I remember Jean Georges coming into the restaurant as well - and he was super nice to everyone!

@tinydashtv 6 years ago

Is it me or the chef with curly hair who talks alot really looks like the main character in Ratatouille?

@victorbf124 5 years ago

The thing in this kitchen is each and every staff is highly qualified and experienced. Each and every staff is highly paid and respected. It's not a loud kitchen with 1 chef and 20 struggling employees.