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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[kathyerickson]

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.

[AHgarbage]

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!

[JavierRamos-uytt]

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.

[jaronfeld]

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.

[mubarismdeen]

Wow that guy has mastered the art of giving constructive criticism.

[gregho]

"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."

[metaleggman]

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.

[gggggg-hstk]

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😂😂😂

[dyu]

His accent sounds amazingly both German and French lol

[albertoreyes]

Not only is he a highly skilled chef but he also carries alot of wisdom with him.

[alex-mntg]

5:07
the claw: help~
Chef: puts the lid* NOPE

[samtingwong]

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 "Youtube recommendations"

[larrycobb]

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.

[MrJuggy]

He is a great example of what a chef should be; respectful, connective, humble, relaxed, creative, fun and builds up his team.

[niklasklein]

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.

[cedricosborne]

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

[destroythehuman]

Imagine eating at your favourite place and they start giving you new dishes they’re working on. I’d be honoured.

[kgodis]

I love the relationship between the chefs, the style of work, the passion, the craft and oh they have the best plating techniques

[timelessmagus]

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.

[MeeGeea]

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