How a Master Chef Runs a Critically-Acclaimed Restaurant on Top of a NYC Skyscraper — Mise En Place

So far, my favorite chef personality on this series.

I can't imagine guests really appreciate the amount of work that goes in to these dishes. Maybe, only allow reservations to those who watch these videos first!

Yeah he talked about his generation and only somebody from his generation can say oh yeah everybody else is entree is so disappointing the sky probably only uses GPS and he doesn't know how to go anywhere

Yeah They want everybody to prepare food at the level of Einstein and then they want to pay them $16 an hour And that's only there with just recently forced to And yet there are some who even break those rules what

I work in Burger King and this is a load of nonsense. Throw the lot in the fryer and get on with your day!!!!! Imo X

Although I appreciate the techniques this guy uses I do think any food that needs tweezers to prep is a bit too fancy for me.

"I dig grafitti"

I'm happy that you were able to say that you are a Muslim! I am African American I am a Muslim also. I took my shahada in 1994. I would love to be able to afford to taste a beautiful and wonderful food that you create! Inshallah I will be able to one day.

The comment about cooking for his demographic- Id say he really cooks for 2% the other 98% eat too. Also when your identity revolves around a pair of tweezers

Eater should add a part to this video that shows what the chefs eat before they start working

I would love to work for him. I would learn so much

Totally unprofessional non slip shoes only in kitchens it’s like day one culinary stuff

It amazes me how there are so many people that can afford such luxurious dining on a regular basis.

Everyday Americans couldn’t imagine the ability to each such a pricey meal that is so incredibly fancy.

When he told the black guy he has to redo it because it's to salty felt weird because he's talking to everyone throughout this video calling them by their name but when he addresses the black guy he says sorry "brother". I'm sure no one noticed but I have memories of working at places watching people greet each other and it's like, "hi Trevor, good morning Chad, Christina how's it going". Then they get to the one black guy and it's, "what's up brother" and it's like they don't realize what they're doing.

That's a little bit of food man

I love love love that chefs today are making the kitchen a more encouraging environment!

There's virtually nothing on that (top floor) menu that I would want to eat, but watching these videos is amazing to see such brilliant professionals at the top of their game.

Watching this one really made me want to go and enjoy this resturant (if i wasnt a brokie)

man sold me multiple times. But him saying he messes with the WUUUUUUUUUU and his overall message was just so nice. ugh. Got me thinking now that i want to be a chef SHEEESh xD

That duck looks burnt af but ok .

🎉🎉🎉🎉

I mean, plastic tho?

I will keep watching this this my 6th time watching this episode this man is such a delight to watch.

What a bunch of bs w these rich people food lol

A big thanks from Algeria, Chef well donne, you made all north African people fil great

Making great food so keep it up, Wealthy.

This is now $345 - $395 gratuity not included lol. Ridiculous that gratuity isnt included - especially when you can get food of the same quality in dozens of other places just in NYC for less money. Now I can understand why La Bernadin monthly reservations are booked within the first day of the month and SAGA has a reservation open an hour from now

Amazing CHEFS

Wow this man and his team do a tremendous job the food looks fantastic. Must say well done

Waste of truffle

What a waste of time. As a chef for over 30 years, trimming scallops so it looks pretty is a joke.

What do they do with all the waste?

The chefs and Owner has a passion for kicks that’s so cool

Good system

So easy when you can over charge, to a bunch of clowns that have more money than brains. Try making a restaurant work on real margins then I’ll be impressed

Tweezers, tiny portions extremely thought out pounded and 12 ingredients for each item. Equals a very expensive experience. Simply great food 😋 is the best. This is just eye candy.

Not wearing non-slip shoes is a no no in the kitchen.

I just can't get past imagining the huge amount of food waste coming from a restaurant like this.

Nasty a$$ food!!!!!

Taste testing part he should at least tell them how much more to add besides telling them to just "add more".

Pretentious fine dining. I appreciate the skill and commitment but I hope they have recommendations to get something to eat after your done with dinner

looks like a scam to me.

This chef is amazing and you can see how everyone is so invested in the smallest detail and he does it without breathing fire its amazing

This is why Michelin star is a joke. This restaurant I’ve been to once and the food was amazing.

The menu

The chefs look like they’re well fed lol 😆

Truly respect and admire the craftsmanship but dammit if a go to a restaurant im trying to fill my stomach up not trying to eat infant sized servings

That was great! Lot of waste

Love the diversity in the kitchen very nice 👍🏽