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

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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[cicciogrecia]

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.

[scambroselauntrellus]

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

[marcj]

I find myself coming back to this video every once in a while, is it just me? I feel like the camera work, the editing, composure & pacing, and also the chefs of course makes this video so easy to watch & enjoy

[mafiodaonly]

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

[grapplerunit]

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

[victorbf]

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.

[claragriffin]

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.

[vlindstrom]

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.

[Shawshankdude]

You have to love how clear, precise, and professional everyone is. Not pretentious, not screaming, just working hard. Wish I could afford that lol

[nanoupload]

I love watching these while eating a frozen burrito.

[josephferlazzo]

Both of these guys are so polite, respectful, and supportive of the staff. They get their hands dirty and aren’t afraid to take input from others. Wonderful to watch.

[daniellebron]

I had the pleasure to work for Chef Jean George and l have nothing but good things to say about him, amazing respect for his employees, a real gentleman.

[xzf]

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.

[chaumui]

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!

[capebretonmacleod]

Absolutely one of the best and most underrated chefs of all time. His name should be and will be there will the greats in culinary history.

[Surrealunreality]

I always find myself coming back to watch this video every now and then and every time the violins start playing during dinner service it ends up giving me chills. There's such a magical feeling to it seeing everything coming together perfectly like a well thought out symphony that it always puts a smile on my face. I hope to experience this kind of luxary someday.

[Brotherhd]

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.

[greaking]

I ate at this restaurant last year in New York. Ate most of the things on this video. The service was incredible and the food was spectacular. I don't consider myself a person who can afford this type of cuisine, but I live below my means most of the year, so I can spoil myself with great experiences like this.

[MichaelDouglas-]

It's fun to see the fact that he allows them to actually be creative and engineer the food. It makes the dinning experience much better! That's why it's successful

[Highland_Moo]

I’m in awe of the chefs, the waiting staff, the guys who do everything else to keep such a place running. Such hard work and a dedication to making sure the customer gets the best possible experience. Hard work.