How a Two Michelin Star Restaurant Makes Frozen Fish Curls

At Chicago’s Michelin-starred Ever, chef Curtis Duffy delivers creative twists on traditional dishes like corn balls dipped in white chocolate, rabbit with capers and cardamom, black truffle risotto with maitake and Parmesan, and more.

Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Carla Francescutti, Murilo Ferreira
Editor: Charlotte Carpenter, Daniel Geneen

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
----------------------------------------------------------------------------------------------------------

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

[denissetiawan]

So in the end after all of that hassle, it turns out to be a sashimi again.

[IDiggPattyMayonnaise]

This is why people think fine dining is pretentious

[kylewindereer]

“Organic shape” as he twisted them lol

[aaronjones]

Love wearing like six rings and bracelets while I'm breaking down a fish and using a meat slicer

[yanais]

“Cutting Sashimi is very easy”
“I’m gonna cut it on this meat slicer”

[RadDadisRad]

The middle finger being painted black is such a character defining feature…

[toplel]

When you figure out a very expensive way to overcomplicate perfectly good fish

[beatricegallet]

I'm concerned that he works with rings. That's a sanitary Hazard!

[Kungpowbeats]

The arrogance to be like "sashimi is too easy". That's a real f-U to the people dedicating their lives to honing the craft of sushi.

[Keliiyamashita]

1000 year old Japanese sashimi will outlast this gimmick.

[h.k]

Bros in the restaurant business, can you wear jewery while making food

[aramanthe]

Frozen fish?! Not in Gordon Ramsey’s Michelin restaurant 😂

[Boehme]

At the beginning, it's hiramasa. At the end, it's hamachi. Which is it? They don't know what fish they are serving at this "two Michelin star restaurant?"

[rabbyt]

“Organic shape” literally curls it into a particular shape before dropping into nitrogen. Bro needs a wake up call.

[devind]

So when it the fish thaws, it becomes….Sashimi?

[wyattshelton]

"We really want it to be a natural shape"
As he's curling the fish to create a shape he wants rather than letting it curl naturally.

[CptDuck]

I love to see how all this kind of food made while eating. It more satisfying to see than mukbang.

[Bga]

Lol looks cool. As much hate as this gets, you have to admire someone who is honing their craft and is really good at what they do.

[Rockesb]

My friend asked me if I wanted frozen hamachi. I said 'No, but I want a regular hamachi later, so... yeah.’

[Diabetic_princess]

Ramsay would be like, " come here you. is this fresh or frozen? Frozen? Now eff off."