How Master Chef Jenner Tomaska Runs Chicago's Michelin-Starred Esmé — Mise En Place

At Esmé in Chicago, chefs elevate food to art. Its signature dish, the clay pot poussin, features a bird-shaped clay vessel used to bake partridge, making for a stunning presentation. Known for its artistic plates, this fine dining restaurant offers a menu rich in creativity, including rabbit consommé, almond fava bean tart, Dover sole rack, crab salad, and watermelon gelée.

Credits:
Producer: Connor Reid
Directors: Connor Reid, Murrilo Ferreira
Camera: Murrilo Ferreira, Daniel Kwon
Production Coordinator: Nicholas Mazzocchi
Editor: Josh Dion
Assistant Editor: Christine Ring

Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao

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[pearpenguin]

Poor Noah, making all those sculptures then they tell him his soup is the wrong consistency. Tough day.

[plizmaticpierce]

That's awesome to see this restaurant pair with local artists. Really great way to not only promote the artist but also show the chef cares about other people who love the work that they do.

[jisezer]

Please just keep doing this format, no more Lexus commercials

[ChristinaVVM]

Thank you so much for including some of service at the end of the video and not just stopping when the doors open.

[DubultaisT]

"When You love art too much, You don't call Yourself artist" ... yo that is tear deep

[BluuBird]

I'm deeply impressed by the amount of dedication and labour going into every little detail of these dishes. It just hurts me a little inside to witness the rather rough tone in the kitchen. I'm also in a field (medicine) where a lot of people are convinced it's necessary for improvement to be harsh with your staff. I just wonder whether it's really the best way to maintain a high standard or rather just a passing-on of one's own "trauma", after being instructed this way.

[dwaynekoblitz]

Another place I'll never see or be in anyway interested in eating at. But the dedication and energy is awesome! I hope that food sells for a very high price. They definitely deserve it.

[rexxaiskandar]

I've always adored him since he worked at The French laundry & Alinea Group. His technique and hard labour are a rare masterpiece. Keep up the wonderful work, Chef, from your fan in Malaysia.

[jtorola]

Love when they make something delicate and load it down with a spoonful of caviar.

Mise en place is my favorite food series but I prefer the places that stay local or ethnic and don’t just resort to caviar wagyu and truffles to justify the price like the other thousand places doing the same

[jeanM]

Greetings from belgium. Keep up the good work eater

[sethsoderman]

Awesome chef These are so awesome chefs.Cause they sport the people who give them food.The farmers and the artist in town.These are so awesome chefs

[Tennisisreallyfun]

Yayyy, it’s another Mise en Place episode!!! And as for whether or not food is art, here’s what I have to say. He says he respects the craft aspect so much that considering the art aspect sometimes makes him uncomfortable. Well, to each his own I guess. I would say that beauty is in the eye of the beholder, but also in the skill of the craftsman. Everything can be boiled down to a craft at some point. Whether it becomes art depends on the level of time and effort we devote to perfecting it. He’s an artist in my book😉

[TheJamesawesome]

Mise en place really doesn't miss!

[robertpiccus]

The Chinese have a similar dish which we call Beggars Chicken. A whole chicken is marinated in spices and baked inside a Clay mold, which after cooking, is presented table-side to the Guest of Honor who takes a tiny mallet and breaks the clay mold.

The legend has it that a poor beggar "acquired" a chicken which he mixed with spices, cooked and then wrapped in clay and buried in the countryside -> he then dug it up later to eat.

[zageri]

the whole clay bird thing is very strange to me

[tommasoc]

The delivery could’ve been different aka “Sasha could you season your melon please” but no let’s put him on blast in-front of the Eater cameras instead.

[josephmichael]

She's an artist you have the most beautiful thing where those clay chickens seriously how are you considering an artist and paint like my five-year-old

[jdizz]

Only comment that's not a number 🤙 stunning food!

[RobertSiringo]

Absolutely amazing! The innovation, attention to detail, the attention to quality is refreshing. Bravo, chefs!

[simonsay]

I reall like the guy saying, "Thats it" after the 176 steps of the dish ahah, Great work trullly impressive!