How a Master Chef Runs a 2 Michelin Star Nordic Restaurant in Brooklyn — Mise En Place

[Music] isn't what it's impossible to know exactly how much work goes into specific details because sometimes there's so much work that goes into something that doesn't necessarily come across as an ingredient that we have spent a significant amount of time sourcing or or a dish developing [Music] addresses all about problem solving it's always about problem solving every single day there's something going on they have to figure out certain ingredients on showing up you have to find a way to solve that problem in the best possible way he's not there sorry sir so every day we see the variation of seafood normally we see scallops every day today we're not receiving scallops was the weather is so bad up in Maine weather we we get them from yeah okay good so we're city hate and razor clams the only thing that always bothered me with this is not having the head on because the head is so big that would probably need even larger box which would be even more wasteful but again looking back at what fish we would receive you know 15 years ago I think we're in ok ok please so every morning we'd like to get this bowl clear work out of the way clean the clams I think the grace comes a very good introduction to the menu I just like the sweet delicious meat the textures is phenomenal it has I got a little bit of a bite to it but it's also very tender at the same time it was like the perfect game we have to spend quite a bit of time washing this and then we separate the meat from the muscle and the body or the clam and then we're going to just sear that off super quickly in hot pan essentially keeping it on inside and then the plating for this dish takes a fair amount of time often so many of these dishes fight back into memories oak laces I think of a beautiful coastline these dark Scandinavian waters we wanted it to Helena this drawing this from the ocean but also taste the pine trees up on these cliffs it's not obvious but if you want to think that it looks like a pine cone yeah it's sort of us here are langoustines there are a little bit JetLite I'm sure so we are going to through this and start processing them for tonight we won't get to sort of experience a sense of discovery with our food so everything we saw the brain the tail and we saw the claw of meat as well but we also want to somehow make it you know recognizable so like this in this balance between discovery and familiar it's sort of like a goal or a warning for every day to achieve whatever dish [Music] we found ourselves in in the place where we did not receive our life scallops we have to make time to it change the menu come up with a new new course to replace this scallop dish we have this king tub from Norway receive them in alive we'll know in the next two hours all this will shape up if it makes sense we'll put it on the menu tonight at this time of year this game country is dropping all this fruit and every year we would like clean them out just sort of essentially throw them out even though it's a delicacy in some Asian cooking and then inside there are these nuts that we essentially burn and toast and it has it's very specific texture which I love almost like it come in there typically we use them for our scallop dish so we'll see if they make make make it onto the menu elsewhere okay so at this point I don't see us going with the king crab I think the king crabs gonna make it on the menu in a few substitutions where we have pescetarians Darney tonight we're trying a few things with with honestly some of my favorite ingredients these small sweet onions pine mushrooms which are seen season now sliced on the plate ramps from from spring gingko nuts that just fell off the tree like we're not trying to just get by a trying to make a new dish that makes sense mm-hmm we put a line the garnish on each petal before it hits the ball yeah Chris brings so much joy to the table every day this is almost like a luxury it's not all everyday that we have time like today we have to do this because we don't have an ingredient that were used to working with [Music] we'll taste them and see what happens you have to take everything into to consideration how much time can we allow ourselves to spend plating or cooking as this the guest perception of the dish taking the scallop dish and are now working with something vegetarian yeah sometimes for us is obvious an onion can be as valuable as a piece of fish or meat or caviar not everyone is expecting to go to a two-star Michelin restaurant and eat eat an onion it's a 14 course menu but you can still feel cheated by a 14 at this point there's a lot of things going on I think we should try it one more time I think something has to go I think the ginkgo has to go I think it came too late to the party let's try that in general people have no idea what food comes from the quail is preparation of the bird a very received from Vermont we received in whole you know 99% of all birds being sold arrived without the head without the food to me it just it's just the bird comes with a claw is the most natural thing ever right it has it it has a foot on it like you like cool nothing it should have further the process breaking them down is somewhat time consuming so the quail has this like very small fine feathers which can rip out we serve the breasts on the plate and we show the leg to be enjoyed with your hands and they guess simplest and you know encourage to grab the grab the leg by the foot and even with your house some guests when they see the foot on the rare occasion do not want to touch it you don't eat it like they don't want to know that they hate this part I think it's an honor to eat this we go [Music] so these are birds that are aging they have been here for a couple of days it's a lot of work for one bird but it's it's like what we do with in the first place I think it makes the bird taste better in the end they shrink and when they lose moisture they sort of I roll my intensifies and you can you smell this and I smell delicious when in the end you cook it you have to be very very careful not to overcook it and to serve that the right temperature in the skin to the crispy you know the meat to be perfectly medium-rare in the end of the day it arrives on your plate thing or others impression but their time goes into preparing that dish from start to finish it's like a ten day process so what you what you consume in you know minutes time may have taken many many many minutes - or days or weeks to essentially assemble okay so we have about two hours until the first guests arrive and we are trying this dish for the third time now made some changes we removed our ginkgo nuts it's just looking to see if you can actually taste all those things on the plate it's like Kate taste the ramps Eden at some point can't taste a pine mushroom how do they work together yeah I think it's super tasty great good so we're good so we need to process pine mushrooms need to cross those onions [Music] yeah I mean it's actually early so it needs to be a thoughtfulness behind everything you do I don't that's not a dog sauce it's not a sauce you have to be mindful with how we're using the ingredients how it plays in and in the context of everything you do even if initially the plating it took a significant amount of time to place all these mushroom leaves and onion leaves and little onion petals in this bowl by the endless service our plating at urk X amount of time poetic a fifth of that time in the end of the day we just had to pick specific size mushrooms and specific size onion shells to make the dish make perfect sense so basically by 5:00 p.m. every day Misun plus is supposed to be done 5:30 we do a brief meeting no scallop today so we have new dish on the menu it's a vegetarian course super tasty onions and then a broth made from grilled onions and it's white birch have a good service everyone yeah and then six o'clock we open up the doors then it's just essentially go time [Music] [Music] I never want to use the term make it work [Music] yes we will make it work but not at the expense of anything else not going the way we wanted to go so we're going to find a new way of addressing the current situation in the best possible way [Music] you

Channel: Eater

Views: 7,073,416

Keywords: michelin star restaurants, aska, aska new york, aska brooklyn, best restaurants in brooklyn, best restaurants in new york, michelin-star restaurants in new york, Fredrik Berselius, nordic food, nordic cuisine, mise en place, eater, eater.com, food, restaurant, dining, dish, foodie, brooklyn, michelin star chef, michelin star, michelin-starred restaurant nyc, michelin-starred restaurants nyc, best restaurants brooklyn, new york city, nyc, michelin-starred restaurants brooklyn

Id: YLWjn0TFH3U

Length: 11min 16sec (676 seconds)

Published: Mon Nov 04 2019

Reddit Comments

[u/BilboSwagginz]

Just FYI, mise en place is french for everything in its place and it refers to prepping for the meal you're going to cook. The restaurant in this video is called Aska

[u/McRathenn]

I was super confused because I was expecting the workstation of a cook at an Applebees. A two star restaurant is VERY different than a two star Michelin restaurant. lol

[u/Hashtagbarkeep]

Opened and worked in several Michelin starred restaurants. Mise is no joke, some dishes might have 20 elements, some of which can take several days to produce. They all need to come together at exactly the same time, and can even come from different kitchens to the pass. Chefs are generally completely insane and it’s not hard to see why.

[u/N232]

I thought it was interesting how he prepped an entire shipment of crab before deciding it didn’t fit the menu

[u/undefined_reference]

How much does this 14 course meal cost per person?

[u/are_you_shittin_me]

When you said 2 star, I thought you meant like 2 star yelp review and was confused. But once I figured out it's two Michelin Stars it mad a lot more sense! :)

[u/oldnyoung]

While there are some things I wouldn't care to eat myself, I love watching chefs like this craft their dishes and seeing what all goes into it. The Chef's Table series was super enjoyable to watch for me. In another life, I probably would have been a crazy person who wanted to work in a kitchen.

[u/booszhius]

How privileged to you have to be to have the opportunity to dine at a 2-star restaurant only to turn your nose up at a quail leg because there is still a foot on it? I think I'd ask them to leave.

[u/gr00ve88]

We got this live king crab shipped in....

::cut to putting huge knife through its body::

lol