How a Master Chef Runs a Two-Michelin-Star Alsatian Restaurant in New York - Mise En Place
At the two-Michelin-starred French institution Gabriel Kreuther Restaurant in NYC, chefs strive to make unique experiences for every guest by changing the $245 tasting menu every day and for every individual diner.
Credits:
Director/Producer: Daniel Geneen
Camera: Murilo Ferreira, Carla Francescutti
Editors: Daniel Geneen, Murilo Ferreira
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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I loved how they invited their vendors on camera and praised the quality of their product...that's a great relationship. Everyone's love for what they do really came through.
As a person who sells imported Italian food to restaurant owners, high end markets, individual buyers -- the type of relationship you make with them can be immeasurable. As a seller, it makes my job 100% easier (and much more fun!) when the buyer is as passionate about the ingredients as I am. You cannot fake quality.
I'm not a fan of farmed fish;I've seen too many mutated fish.
@@jamiecotterill2475 You mean you worry about the effect of inbreeding?
A good relationship with your speciality suppliers is super important as a chef. It can be the difference between the best, freshest product and the left overs
I don’t see the point of criticism, especially when it comes to the quality of a vendors product..
Wow that guy has mastered the art of giving constructive criticism.
Really has, so utterly important and you can see that wisdom has flowed down too (or they've all enhanced each other). But it creates an environment where you learn and improve without feeling like you're being shat on or scared to try.
One day...maybe one day. Gordon Ramsay will show them were to find the lamb sauce, only then will it get better.
Compliment criticism compliment
@@omarinurse7311 Sandwich feedback method.
Start with the good stuff, follow up with the "points to improve" (never say "bad points" or any term like that), wrap it up with a positive side and last but not least, thank the other.
Dude: I raised these fish better than my own kids Cheff: so as you can see the fish is stiff, that is because they were killed in the morning.
Well I mean if you are going to kill your kids then you might as well serve them while they're still fresh.
I wonder if it’s easier to fillet a fish if it’s still in rigor mortis?
@@vivelaresistance3239 That would be a no.
@@vivelaresistance3239 depends. If you want to pull the pin bones the filket needs to go through rigor 1st.
@@vivelaresistance3239 I prefer my fish to be flexible. Makes fileting a lot easier and faster for me at least
This place clearly deserves all their accolades. There’s a lot of love, passion, and Fostering of creativity in that kitchen. They treated their vendors with a lot of respect and brought them on camera to praise them. Head chef provided constructive criticism. He realized “I don’t get to decide what my best dishes are. The customers do”. This place was really fun to watch a documentary about.
The meal I had here was nothing short of magical. Couldn’t agree with you more! The staff and the attention to detail is special.
"Nobody's going to knock on your door & say, "Hey I'm going to teach you something." You actually have to knock on the door & say, "Show me something today."
Beautiful quote.
Brendan Swords a chef that really cares about his staff and a chef that actually is teaching his underlings.
i ironically am one exception to that rule, and have worked in education previously, and will literally go out of my way to teach pepole but i think your point and sentiment of seeking knowledge is good, more people need to volunteer knowledge too inmo - a lot of older people have shown younger pepole things for free to help generational improvement too
granted knowledge is often shared between the adventurous young who are trying in the first place and get shown and then taught as well
This is how you inspire people.
His accent sounds amazingly both German and French lol
He basically is both. Hes from Strasbourg
His accents are at war with each other.
I was about to ask the same. Was he French was he German?
He sounds just like Wolfgang Puck
@@180MPH_In_The_Wrong_Lane basically both. He's from Strasbourg
I think what's gorgeous is that the head chef is okay with people asking questions. I feel like a lot of bad managers take a stance of, if you ask, then you've failed.
When I was a Volunteer Senior Receptionist (which is a pretentious way of saying of having a title, but with no pay ...), I always told my trainees is that there is only one stupid question: the one you never ask ... ... meaning if you don't honestly know, it's better to ask, then know --- even if you feel foolish for asking --- then pretend to know, then screw up because you didn't _really_ know. You know you have a decent boss when you are not afraid to ask a stupid - seeming question; hell, it may set off a chain reaction of "wait a minute ... why _do_ we do it _that_ way ... ?" ... Hence, why I always kept an open mind, and try and lean from them, especially their individual method they used to learn, as they got taught by me, especially as very often, one on one training was involved. Of course, being I was unpaid, meant there was a tier of salaried staff above me, and a Board of Trustees above them, but the one thing I really hoped for (don't ask, long story ...) was a bidirectional flow, that the questions of 'Why ...?' and 'Why not ...?' shouldn't go unanswered ... especially if someone comes up with a innovative idea ...
If you ask, then you're likely to reveal that I don't know what I'm talking about as a manager or professor, so I'm going to make an example out of you to everyone else that's here.
@@nigelft I believe the expression is, "the only dumb question is the one that is not asked," since dumb literally refers to a person who cannot speak. However, I'd recommend discarding that expression since these days someone is likely to pretend to be offended by your use of it, to gain power for themselves at your expense. Nobody cares about the value of your good intentions towards the organization and no shot is too cheap to take against a commrade in the neo-Marxist United States right now.
@@christopherhoyt7195 bro what the hell are you even talking about
@@redroqqs9764 Relax -- Chris is simply saying that some insecure/inept managers are afraid of getting asked questions by subordinates, because the questions will reveal the manager's own lack of knowledge and expertise. That's it.
I love how Chef Kreuther is very lighthearted most of the time, but depending on what and who he deals with. At 9:45 when it comes to testing the skills of his master student, you can see how his mimics and concentration change and you can see another side of him, which still is supportive and professional, yet much more demanding and concentrated than before. This guy could teach children as well as professionals, a sign of a true leader.
Chef is his job, not his title, you clown
Imagine eating at your favourite place and they start giving you new dishes they’re working on. I’d be honoured.
♡
It would be the most amazing honour. I would be speechless. I would feel so special. I can only hope it happens one day for me.
I will never have this my favourite place was working on a new dish. Chicken nuggets and pepper sauce with chips. I never got to try it
@Ruth Dorathy that's brilliant. What type of sushi
Right!? And I just booked a reservation here next month November 17th for my B day. Wonder how expensive it’s gonna be 🥴. Honestly I don’t even think I wanna know
I’ve been to his restaurant last May, he greeted me at the door and showed me the kitchen. He made the experience unbelievable and unforgettable. Oui Chef!
Are you a food critic?
@@pinkpugginz some of the good restaurant will make a small tour of their kitchen if you ask, or sometimes they even ask you if you want to have a tour.
A1486 how?
Lucky he didn't shove a tube down your throat and force feed you, wrong animal but.
cap
I know somewhere in the near future, some 3-star Michelin chef will be interviewed and asked what inspire him to study cooking, then answered "KZhead recommendations"
5:07 the claw: help~ Chef: puts the lid* NOPE
This needs more attention xD
Saw that too lol
Not only is he a highly skilled chef but he also carries alot of wisdom with him.
not only are you highly observant but also a master at stating the obvious.
@@anthonylowney1395 yo man watch out, he might point out that your profile picture is a purple background with the letter 'A'.
@@anthonylowney1395 Just as you.
@@theneurochemist5267 gud one...
yes, like your comment
8:35 he actually uses a serrated knife to cut through the pastry and switches to a chef's knife for the interior. That is dedication and respect for the product
You have an explanation on this ?
@@JimKisoo notice how the edge of the knife changes, you'll see it
ErotikBanana serrated knives cut through bread & pastry better than a normal edged knife. But serrated knives do not cut through meat as cleanly as a normal edged knife would. Therefore he cuts the crunchy pastry with the serrated knife and the squab with the chefs knife, to ensure there was a nice clean cut
I mean, it's a nice thought but I think it was honestly out of necessity. The chef knife would crush it trying to cut the pastry and the serrated knife would destroy the cut line to the point of like "wtf?"
It's about Rezült
I had doubts when starting the video, but that took a quick turn. His humility and passion leaks through every corner of that kitchen. This Head Chef is a true genius and visionary. I hope that one day he can forgive my doubt with his permission to try his food. Outside of his implementation of razor sharp technique, he critiques with a professional nature that hones his employee’s skills. He serves 5 Michelin star food under the cloak of 2. This chef should go down in history.
A 3 Michelin star restaurant is the highest, not 5
Having a chef trusting you as a customer enough to receive new dishes to test is an incredibile honour honestly, when it happened to me (not a luxury restaurant like this one but still a pretty good one, at least for me) I felt so special😂😂😂
We need some Crönch on zis
Kevin Gleissner this comment is getting too little appreciation
amazing how he can taste anything sounds like he is literaly never breathing through his nose.
Lmao Love the umlaut
@@vincenthubschmann4491 they have a heart from the channel
I appreciate how the master chef doesn’t take himself too seriously. He’s the perfect balance of respectfulness and passion, he appreciates the loyalty of his staff and he allows them to express themselves as well. It’s not just about the cooking, it’s about fostering an environment where everyone feels at home...Absolutely marvelous.
That's what you see here though.
Gordon Ramsay: DoNkeYyYyY
You mean chef
@@dharkann If u gone get good staff u cant scream at them and like that. I dont think some chefs in that restaurant wouldn't stay over 15 years if he was an idiot.
Fun fact: the guy is actually from alabama. He trained 15 years to get the french accent.
LOL, the first thing I thought was "He's American", I kid you not...
@@Luka1180 he isnt though
why are you lying lmao
@@leSomeone just a joke
Why you lying😂😂
Im blown away by the quality of ingredients, the careful preparation, and the creativity of the finished dishes. But it's the passion and love for the craft that ties it all together. I love watching people who love what they do work their magic
He sounds like a crazy german scientist that became a french chef.
Olrik Eijffius I mean if you think about it... being a chef is like being a food scientist.
Alsace is on the French-German border and has quite a bit of German influence
as a german i can clearly hear german acent in his talking but it has some weird french strains. his name is a german one but written more french like. confusing.
@@Aquardis hmm you have a big brian
@@ironmace2 He is alsatian, we speak a german dialect called Elsässisch here, that's why you hear that accent. Im not alsatian but i'm a neighbor to them, from Lorraine and the dialect here in Lorraine and especially Moselle is almost the same
I know he was a michellin-starred chef just by hearing his accent ^
Muhammad Agung Wibowo you can tell he's a Michelin starred chef by hearing him say Michelin
Punten slur.
I mean the frenchs are the best when it comes to gastronomy
pun10
So true 😂😂
I love the relationship between the chefs, the style of work, the passion, the craft and oh they have the best plating techniques
What a Gentleman and Genius Gabriel is. Calm, confident and drives amazing team
This chef seems like a damn good guy. Instead of saying his dish sucked he said put that instead and add this and that and it's incredible better.
Cause the camera is rolling. U dont have any idea how nasty a chefs personality is.
@@corbinblackstyles6880 or he wanted to actually improve his dish in order to get it on the menu? They have been friends for 8 years he's not gonna start yelling at the guy
If it sucked he would have said it. It happened to be lovely with only a few adjustments needed. We have no time to sugarcoat, and standards are high
@Htx457 Ramsay is only like that to "bad" cooks that waste time / food and that wont learn how to do their stuff right
Or maybe the fact that the dish doesn’t actually suck since he’s an experienced chef too, he was just giving him some pointers on how to make it better
He is a great example of what a chef should be; respectful, connective, humble, relaxed, creative, fun and builds up his team.
Yeah like Gordon Ramsey
@@victortarimo1943 Gordon is usually like that when he isn't in front of the camera.
MovingNoWhereInLove asking myself if it's the same if the camera ain't there
He yells at the hells kitchen contestants because they sign up for that they go balls deep as beginner chefs cooking as professionals for Ramsey so Ramsey yells at them because it's get stuck in their mind and it breaks down the weak from the good chefs that he wants to be his head chef for the restraint they are competing in
I love that he introduces the staff and compliments them. Sure time of team work.
“Get the knowledge and have fun with it” - thought for the day. So good one of best videos I have seen to date .
the amount of passion these people have for their craft. they deserve the stars.
Rage of the Otters no doubt
Rage of the Otters so little food tho, not worth any penny.
2612 how is it so little food? You know they bring like 10 dishes per person for a tasting menu at places like this right? You get a little bit of a lot. It’ll equate to a good size meal.
For at least 120$ a dish ofc they'd have passion for it lol.
Killed a duck for an ounce of breast meat. Wow. What a waste. So the more you waste of this world, the more michelin stars you get huh?
Nobody is going to knock on your door and say "hey, i'm going to teach you something." When you crave for learning, you learn.
@@poopoogamer1232 how is that relevant
@@poopoogamer1232 easy bro ... its just a youtube comment . not an Essay
bro i was home schooled, so yeah someone did knock on my door and said hey im going to teach you something.
@@alinoz I'm an Ese and I agree with @poopoogamer123
Hi, if you like cooking, feel free to check out my recipes ;-)
LOVE how they hero their suppliers. Also love how there may not be gimmics and messed up personalities for TV but there is classy, solid, quality cooking all the way. Real chefs. That foie dish oh my.
Connections is the best asset a chef should have. Anyone could be a great chef if you always have the best ingredients laid out in front of you.
As someone from Alsace, it feels kind of trippy to see this. People from here are very... "old-fashioned" so to speak. Very few people can even speak English, let alone people who want to straight up move to the US lol
t'es alsacien?
@@danemon8423 je suis pas né là mais j'y ai vécu la majorité de ma vie oui
It’s truly a refresh’s sight to see humble wise chefs having so much fun doing the things they love!
... a refreshing* sight ...
They make it look so simple
Man the looks on all of his chefs when looking at him talking and presenting a dish. You can tell not only is he a good boss, but he's an amazing teacher as well. You can tell that none of these guys don't like working for him. Honestly seeing this even with the hefty 250 price tag, it might be one of the only times i've thought to myself that it would be an experience worth every penny.
Dan one thing that should definitely be taken into account is the amount of attention that goes into the service as well. The ingredients and attention that is spent on the cooking is 2/3rd of the story.
$250 isn't even that much, you can easily spend that kind of money in one day on other kinds of things. This kind of dining experience could be once in a lifetime
I think about it this way, Joe wouldn't have worked under an abusive boss for 8 years nor Augustin for 15 years. Great teamwork, great food, and a great meal for any guest :)
Amazing to see someone who has devoted their life to mastering their craft and creating a team of people to help implement it! Great application to any business.
A restaurant of this quality that treats their customers so well seems like a godsend. I have some local places that are like this, but these guys certainly take it to the next level. Dedication.
I have 4 Michelin tyres on my Audi.
Silent Autumn 😂
Right ?!
Same dude 😂😂
I'm pretty sure they are very tasteful. I would suggest sepia noodles with a licorice reduced sauce and black truffel to it. Be sure to add some Stubb's Hickory Liquid Smoke to it, because who doesn't like a burnout? Just use a broom to stir it all together ... u know .... brooom brooooom!
What they are suppose to be continentals
I love that this chef develops his cooks into some impressive chefs as well. Usually people hold onto knowledge because of their own insecurities.
Yeah like Sr. Garcia who works the line for 15 years and is the master of banned food in NYC.
@@larrybirdstrashtalk8272 I understand the problems with foie gras. But it doesn't change his ability to teach and develop.
I've heard there's a more humane alternative to Foie gras coming up on the market, I don't doubt that they'll incorporate that at some point.
what world you live in? if you are surrounded by people like this it's your fault sorry, not sorry..
"Get the knowledge and then have fun" Well said
I would love to learn under this guy. He’s amazing in his passion, humbleness, and how down to earth he is. The way that he treats his chefs and the feedback he gives to them is excellently phrased in a way that complements and further suggestions. Also it seems like his way of teaching spread to his crew (example of Anthony giving feedback to other chefs). There’s so many more good things I could say that I’d be here all night typing on this tiny phone screen.
This video...just fkn beauty, art, soul and flavor. I've just finished a 12hr shift throwin plates and selling food in a decent hotel restaurant in England, but this video makes me wanna fire up my grill and plate some art right now at 1am. fking beautiful, the ingredients, the craft, the plating, all spectacular. I love it x
bravo bro
lol ok
Weird flex but okay
Wish you luck in cooking sir! work hard enough and I might just see you in a video like this one day!
@@wendydiask drunk and hungry+inspired= rambling yt comment 🤦♂️ 🤷♂️
This looks like actual good tasty food, unlike some other restaurants that i've seen where the whole menu is just caviar and truffles
Well if you doesn't have enough money... You can smell the food too :) Edit:at the restaurant
Not at your usual Michelin star restaurant
My German shepherd:Aaaaaaaaah Me:*They don't use real dogs* My German shepherd: _Yea right_
I mean, caviar and truffle is amazing taste wise, and if u want exquisite more than just usual food u to those restaurants
@@tjena4390 i think its more fun and skill to not rely on expensive ingredients to uplift the dish not just spamming dish with caviar and truffles for each course
Love, how Master Gabriel encourages the team around the proces and stresses the pinnacle of reaching for new dishes, the fun part, as he calls it
I never had much interest in this type of food before, Gabriel is the man, fantastic leadership skills I want to go here
Eveybody gangsta untill the waiter comes to the customer with the bill
😂😂
And you pay lots of $ with your stomach not really full... unless you drink 1,5l tapwater XD
Well this quisine is art. Maybe its just not for us 😂
Hubas there always course of dishes , usually from 10-15
Lmao
The way he complemented and gave him advice on the dish at the same time was really well executed
Wow, this chef really spoke to me. He really knows what is he doing and just really cares about it
I like this guy, he does a lot of positive things i believe more chefs should do. A value's creativity and constructive leaderschip instead of the toxic leaderschip you see in many restaurants. These are value's i would want to live by if i ever make it as a chef. That would be a great thing.
I like how he uplift the other chef by appreciate they skills and make them important. That's what every head chef should learn.
Carlos Rafael haha those are useless skill nowadays, what you need now is a skill on how to survive now that the mankind is facing the threat ao extinction
@@moymoypalaboy5592 yeah extinction rebellion are bad
I'm from Alsace and i love how this video through food and the chef well depicted our region which is a mix of France and Germany. One day we can drink Riesling and Gewurtz, the other we will have Pinot gris and Crémant, the morning we have croissant for breakfast and in the afternoon we will eat a bretzel. When you walk in the streets of Strasbourg, you pass in front of the Palais des Rohans, classical French era, then see cute medieval German housings, then place Broglie you will feel like you are in Paris, then you will arrive in front of German empire buildings whilst being next to the building where the French national anthem was sang for the first time. Vive l'Alsace !! :)
Damn you're selling me on visiting Alsace, you should get a job as head of tourism.
@@armchairgeneralissimo He had me at Riesling.
That's it! Am visiting
to me Alsace is always a beautiful place but it especially breathtaking beautiful in spring and autumn
I remember in French class I had that region for a project so then I noticed that his accent was very French and German, when I heard Alsace I immediately knew why. It looks really nice
This video is so well produced! And the people shown are also top top.
This is plating I can appreciate, definitely inspired and not overly dramatic or with damned rocks.
Wow, when he said “regulars” were coming in. Imagine getting to be a regular at a place like this. 😍
They said the menu was $250; a regular could mean someone that comes in once or twice a week or once a month a returning customer is a customer worth keeping since they liked it so much they came back for seconds. For what your getting it seems fair the items they're using aren't cheap and it's not just "Throw more truffle/gold" on it for clout. Also, there are seemingly ONLY open for dinner so it's not like you could just not eat the whole day then just do it again the next. I mean you COULD but that'd be excessive. To me at least.
10:34 I love the way he explain what the dish need with "in my opinion"
it's called manners. You don't have them where you live?
@@vals5008 well in some workplace that i know, the more experienced one usually force their opinion on something So when i hear he adds "in my opinion" in the middle of explaining is kinda nice
@@vals5008 It show that you don't, with that insinuation.
you got it!
@@candip8984 That man is a a great leader and a great chef for what can be seen and yes a man with manners wich is not that obvious in ktchen environments
It was an honor to dune at his restaurant and i will take his advice to heart!!! Update: I staged at his restaurant for 2 days and learning and helping the team was life changing. I am honored and happy that I was given en the opportunity to learn from the chefs and the cooks.
i love the chef's energy and passion, what a fun working environment.
The way Joe looks at him is full of love and respect
i am really amazed. When i openend the video i was expecting to hear yelling and incredible pressure but the chefs were nothing like that, this is exactly how a kitchen team should be. Great Video @Eater
because they know they're being recorded.
I’m sure you’d see some screaming during service
Lmao the yelling isnt because the kitchen staff are mad at each other. How are you gonna communicate over all the chopping, sizzling and clanking happening in the kitchen to your partner focusing on his work that's across the room from you while you are cooking something that is liable to being overcooked or undercooked if you mistime it by a few seconds? Try entering a kitchen running during rush hour on full steam and speaking in a normal volume and see how far your gets carried. Pretty sure it wont make it over one station.
@@Uzumaki.9 the yelling that goes on in kitchens like this (especially with European chefs) is how service is done. If you don't believe me then go work in one. It's not meant to be personal but it's how kitchen brigades are trained and managed in fine dining restaurants/hotels. Sucks to be on the receiving end of it but it definitely motivates you to give it your best every service.
KJ Adams ... you’ve seen too many staged cooking shows. The top places and best chefs don’t allow bad energy or a bunch of theatrics during service . All the yelling and taking down to servers or kitchen staff is not necessary for any restaurant unless that’s the way you allow your place to be run. I’ve never worked at a Michelin Star restaurant, but I’ve worked at some respectable places and I’d be willing to bet they are absolutely not putting on an act for the cameras. I’m sure it can be intense and pressure packed plenty of times for these chefs, even with how excellently skilled they are, but I doubt there is people screaming or slamming things or putting people down.... they can leave that to the TV shows or the countless restaurants that have Gordon Ramsey wannabes at the Helm
Love to see chefs real comments on a new dish in progress. Their is a alot of love coming from that chef to teach and build his staff up like that.
My respect to the chef he's teaching and his attention to detail shows how much he cares about the food.
I had one of my biggest life lessons while working in kitchens, and I saw that lesson in this video. You can't wait for people to knock on your door to teach you something, you have to go out of your way to learn it. This has been carried by me ever since then, and it has helped me achieve success after I left the kitchens behind.
Master of his craft. You’re never finished learning
agreed, m'gentle sir *tips hat*
agreed
Master of cooking meat to death!
The guy who delivered the fish got the best job. He also delivers to other top restaurants in NY
Watching these highly-talented chefs work is like watching an opera with the best opera singers in the world. They are very impressive.
5:06 The crabs leg just poppin out like "please have mercy"
William Salonga **shuts lid**
Its pretty sad but i’m laughing so hard while reading these comments😂😂
i was horrified
These chefs are so humble and so expressive. They deserve their 2 Michelin stars. All the best chef!!
I like to watch this every once in a while. It's so interesting
No matter what it is, it's awesome to watch people whom you can tell really love what they do.
That chef is such a leader
yeah, a great leader and not a bossy type of chef.
11:30 moments like these define and set the tone for a group of people to work together. The head chef speaks with compassion and passion to his team, encouraging them and motivating them. Then he drops a nugget of wisdom, "When you crave for learning, you learn."
Creativity in the culinary arts is amazing... outstanding. Fresh food made with love and dedication as well as having fun. Now that's called talent from years of cooking. Cheers🍷
Best meal of my life at this restaurant. Knocked it out of the park. Incredible place.
Look how happy and content everyone in that kitchen is. That's the result of being proud of your work. The fact he has employees that have been there over a decade is telling too. Great video!
8:50 you can clearly see the respect and affection the chef de cuisine has for the boss.
This was my first Michelin Restaurant and I don’t regret it! It’s so amazing. I loved the duck but the squab looks so good. I hope one day I shall come back there again.
i admire their love and care for each dish they send out, i hope somebody will love and care for me this much one day lol
5:08 The last cry for help
The way I screamed... Im going to hell for this
@@williamyqb Same ! This comment is GOLD !
I actually cried from laughing. 😂 Me when my teacher returns my grade from my test.
30 minutes into reading your comment and im still laughing.....i feel so bad man....hahaha
Lol I noticed that too 😂
Out of all of these, this is my favorite one they're passionate and they build off eachother love it
I simply love it ! big respect for the passion and craftsmanship
I'd love to have this sense of confidence when cooking for a crowd! Awesome!!
"So I've been a chef for 30 years now, and I'm finally second assistant. If all goes well, I'll make first assistant in the next 20." Basically every cheft who didn't open his own restaurant.
haha, why
Quite obvious. Almost everybody that isn't self-employed probably won't suddenly be a boss.
Hey, atl he is no doubt getting damn solid paycheck
@@jaypruett9503 And here is my faith in humanity cracked by quite a bit as usual...
Elmithian Why? Cooking at this level is something you go into as a passion--not for the money.
I’ve watched a few of these types of videos and it just goes to show, it’s the attitude and appreciation. The effort and love the chefs and owners put into their food that gives them the success. If you don’t love and appreciate what you do. Chances of success are slim.
I like the idea of a flexible menu. It keeps the chefs creative and also probably very exciting for the guests too.
I love the Alsace quisine! 🇫🇷 I grew up in Switzerland, right next to the Alsace. My dad took us out to restaurants in Alsace often. 😋
I’ve watched a lot of vids on Michelin Star restaurants, and I have to say, this head chef and his crew are my fave. Bravo
8:52 lots of respect for his boss
Absolutely amazing and inspirational these are the kinds of things that keep me cooking 10 years in 💪🍻
I like Gabriel and this episode.. he's right.. always ask questions about everything! lots of ppl love to help and teach but you must ask
Compared to other Michelin restaurants shown, he has reasonable portions that aren’t finished in a nibble.
#truth
5:58
Probably because most michelin restaurants they showcase do so with a degustation menu
Jarsky Didn’t know there was a term for that but yea that’s basically it.
It's still less for me.
11:23 That sums up what I saw here: "the quintessential thing is working as a team". So cool to see the relationship and chemistry in that kitchen. Chef Kreuther has built a really awesome environment where it seems like everyone genuinely likes working with each-other (even the vendors) and they continually raise the bar for each other, but in a very positive way. - totally exemplified when you see him giving his critique on the new dish and talking about asking questions. If you focus on building an amazing, high-performing team full of love, passion, and respect, then they will produce amazing things.
Chef is his job, not his title, you weirdo
Artists and engineers of cuisine, pushing the limits of their craft! Amazing!
Will go to his restaurant next month, super excited!
Gabriel Kreuther is the last restaurant I went to before the pandemic. Last dinner when the world was normal and the best memories. He’s truly the master of his passion! The interior, service, and obviously the food were marvelous!
Lucky you, Gabriel is part of my family and i would love to go to NY to visit him and have a meal in his restaurant. But covid isn't helping at the time. Really hope that i can do this once in my lifetime.
I can't describe properly how much I enjoy this episode. The passion is so refreshing!
Great video. Hats off to the master chef and all of the other chefs that make this a great experience.
This reminds me of my mom's cooking! As soon as Covid lifts and we return to semi-normal circumstances, I am aim to get here and try their food
I think its really special how the chef the cuisine is still standing beside him when he looks at the dish like a schoolboy Shows how much respect he has for his chef
IMO I feel it’s the biggest flex when you can say your cdc has been with you for 8 years and your sous 15 . Hats off to you and your team chef Amazing
Wow, he's such an interesting and intriguing man; his words are so inspiring. Full of wisdom and virtue. You can tell that his employees are inspired by him.
Such a great channel and series, thank you!