Thanks for watching! Head over to Instagram to follow along with the team! Michael: instagram.com/cimarustila, and the restaurant Instagram.com/providencela.

@edwardfletcher7790

2 жыл бұрын

Thank you for this, the quality of your short features is exceptional 👍

@NonnofYobiznes

2 жыл бұрын

It'd look a lot more inviting and appealing if they wore hairnets... You can be damn sure beard hairs have made it to the food.

@makingmoney8405

2 жыл бұрын

It’s really nice listening to you and learning . You speak very clearly and concisely. I love the fact that your a true master of your craft and understand fish and your business inside out . I can clearly see your love and respect for fish and your craft , and obviously the k Michelin I sow tots do as well . I’ll add your establishment by my bucket list and hopefully I will try your scrumptious delights one day .

@papanoyoha7577

2 жыл бұрын

heyyo is this guy hiring? :p

@andrasdudas5084

2 жыл бұрын

15 an hour?

Inspiring story of Seth Rogan making it as a Michelin starred chef, 10/10.

@Lukavichiano

2 жыл бұрын

Ahhhh there it is, the comment that perfectly articulates my thoughts. Thank you haha

@aaronv251

2 жыл бұрын

I’m getting a John C Riley vibe.

@nine-inch-nail

2 жыл бұрын

Damn, you beat me to it

@sonicventures

2 жыл бұрын

Not only the looks but the timbre of his voice matches too!

@adammcgivney979

2 жыл бұрын

Thought I was the only one lmao

I have always found it hysterical how truffle purchases, even at this level of culinary excellence, still end up looking like a high-schooler buying pot from their local dealer.

@alessandroQ

Жыл бұрын

I live in Umbria, Central Italy, every once in a while are times in year where you can purchase black sommer truffle ( not so fancy as his one of course) for 50 to 90 € for a whole kilogram, no kidding, only because they found it all together at the same time and have just couple of day to sell it, you can also freeze it but after a month loose almost every aroma

@oooodles3

Жыл бұрын

It's no different - just the bougie chic mindset that justifies you pay for it - which comes from within you.

@tioswift3676

Жыл бұрын

I used to be a director of food and beverage at a resort. The truffle guy always came in with a hoodie and sunglasses on. I still think it was a drug smuggling front with the chef and him.

@patricknez7258

Жыл бұрын

Joonytoons lol so true

@hoilst265

Жыл бұрын

@@tioswift3676 I mean, yeah, chef, buying drugs. That scales.

This guys is awesome. No stupid buzzwords, just an immaculate kitchen full of ingredients that he knows the life story of and artist chefs. We don't have places like this in Michigan, you guys are lucky.

@chrismoser9676

Жыл бұрын

Yeah he definitely seems down to Earth

@patrickbyrne5070

Жыл бұрын

Can anyone in Michigan afford this crap?

@blakepetrowich2548

Жыл бұрын

Yeah ofc not. These types of money pits are reserved for the idiots of society like those in Los Angeles. This food is retardedly overpriced. Go to the store and buy some scallops for $11, saute in butter and there you go. Michelin food for $11. Instead of $89 for 2 scallops at this dump

@jakeleo4518

Жыл бұрын

*Gordan would like to know your location* Finally some good fkin food.

@patches_

Жыл бұрын

@Repent and believe in Jesus Christ no thanks

His passion for his profession is astonishing. 17 years of running that restaurant and he still has the drive. Amazing

When people roll with you for years says a lot about the quality of the leader. Awesome work Chef

@appleseednation000

2 жыл бұрын

Rhode Island on the map

@dganet

2 жыл бұрын

100%

@llindstad

2 жыл бұрын

He is probably good in delegating responsebilities

@totenfurwotan4478

2 жыл бұрын

Absolutely in a chaotic industry like that having people there for 5 and even 17 years says a lot.

@trashboity8773

2 жыл бұрын

That dude's he's been there for 17 years damn. That's primary work labour right there... Damn

The chef doesn't look or sound like a psychopath like I'am used to seeing in these high-end places. He sounds kind-hearted and like he is easy to work with.

@yak6896

Жыл бұрын

look closer

@tombsandtemples

Жыл бұрын

@@yak6896 lol....believe me, things in his kitchen happen exactly how he wants/expects things to happen.

@Treatsandthreadscom

Жыл бұрын

Gordon Ramsey stuff is just TV. He admitted that he isnt THAT bad. In reality he would have been sued mad times if not

@tomatoface12

Жыл бұрын

I get the exact opposite vibes from him

@saeeddali3145

Жыл бұрын

@@Treatsandthreadscom lol no its not, if you had ever worked in a high end resturant you would never say that.

I appreciate how Chef includes his team with demonstration/explanations.. Crazy how chefs can make cooking look so easy, respect the hustle!.

I have been in this industry for 15 years. Worked in New York city and Philadelphia. I love being humbled by teams and Chefs like this. He is talking about the food and the processes and ingredients with so much passion and knowledge. We could study culinary arts our whole lives and not scratch the surface.

I do like that he actually does something with truffles other then shave them ontop of a dish. Same goes for a spoonfull of caviar. Sure its decadent, but it feels boring to me. He actually uses the ingredients.

@SunnyDallasRealtor

2 жыл бұрын

A pleasure to watch

@geesegoose6174

2 жыл бұрын

I feel like that's what gets him the second star. If it was plain like you said it would probably be more like 1 star

@frozencloudzzful

2 жыл бұрын

@@geesegoose6174 who knows what michelin is thinking 😅😂

@thebluescaptain

2 жыл бұрын

@@geesegoose6174 The 2 star is basically how the food is presented. Do you see how they put efforts into smallest details when serving food? 1* is basic taste, cleanliness, pricing, and orderly service. 2* is exceptional presentation. 3* is exceptional cooking technique, something not even many professional veteran chefs could master. Michelin inspectors were/are all professional chefs, so this 3* is something about "inner circle joke". No, there's no "Joe Bastianich" working as Inspector, although food critic's guides are sometimes considered. I've been working at many non Michelin fine dinings, and the most often thing that stopped them from getting any * is delayed serving that happened way too many times (yes, 1-3 times/day is too many). Restaurant has an unexceptional chaotic setting, so this thing is basically "daily life". That's why Michelin Star is that valuable. Even 1* means you're perfect, literally. 2* means you're Picasso, but 3* means you're the Newton of culinary. The reason some chefs refused Michelin Star is because they don't wanna get "pressured" into such labeling/trophy that "forced" them to be perfect all the time. They just wanna be lowkey and relaxed, without burdening their employees. These people are the anti thesis of Gordon's forehead wrinkles. With that being said, if I ever happened to own a restaurant, I value Yelp's (or similar website) reviews more than Michelin one. As long as the customers aren't disgusted by anything and happy with the taste, it's enough.

@Tennisisreallyfun

2 жыл бұрын

@@thebluescaptain It’s like Marco Pierre White would always say. The 2nd Star is the peak of achievement when it comes to cooking alone. There’s sublime ingredients and presentation of course, but for me it’s always been that fine balancing act between creativity and flavor that matters the most. The 3rd Star I can’t always pin down. The cooking has to be sublime, of course, but there’s always something more at a 3 Star, something I can’t always explain. “Ambiance” is too plain and too general, but it’s something about the atmosphere. It’s exclusive, yes, but it’s less about mere luxury. It’s that exclusivity that makes it a true experience, something that only comes around once in a lifetime, if you understand where I’m going with this. There are critics (really amateur bloggers) around who say that flavor is the most important, or ingredients, and then there are some who just care about pretty presentation and expensive items like truffles and wagyu. But what none of these people seem to understand is that it’s really not just one thing over the others, it’s that perfect combination of all aspects about fine dining, a combination that is almost always entirely different from chef to chef. Anyway, great comment, you’re obviously very knowledgeable!!!

This man during the pandemic made some of the most incredible take home meals I've ever had; he's literally brilliant, creative, and has such a mastery over these flavors. Love this dude.

@tc3724

Жыл бұрын

Did they just put one scallop on a big plate with some sauce? Appetizers are getting smaller and smaller. I've come to understand what acquired tastes mean but I don't think I'm ready for this kind of diet at $200-300 a meal.

@kazzysenpai5906

Жыл бұрын

@@tc3724 I hate people like you lol. If you want value go to Applebees or McDonald’s

@shaneta4557

Жыл бұрын

@@enriquerodriguez126 You realize most of these dishes are included in a 9-15 course tasting menu. You do not feel hungry after these meals. If anything, you feel like you need to go on a diet.

@_ydhdh9340

Жыл бұрын

@@enriquerodriguez126 trust me, you won't be able to eat more than that for how strong the taste is

@stavroslask1292

Жыл бұрын

This would cost $1000 minimum in Manhattan. Nothing is more expensive on average than NYC/Long Island. I can buy a home in Beverly Hills for 1.8 million with 22K taxes. Same house in Long Island is 2.7 and 30K in taxes with shitty weather 7 months out of the year. And if you have a pool in NY 3 months tops of usage. Verdict California puts NY to shame 10 fold

As a chef of 23 years, this guy's work literally brought a tear of joy to my eye. Truly amazing dedication. The word incredible is insufficient. Bravo.

@reminiscence8641

Жыл бұрын

It looks expensive to me....can you please waste couple of minute of your time to tell how much is those menu's,...

@Romanski21

Жыл бұрын

@@reminiscence8641 5 starters and a main course and desert is $295 per person, without drinks according to their website.

@julian6588

Жыл бұрын

It's not even that good noob

@Nuttyirishman85

Жыл бұрын

As a chef of 20 years, he’s doing too much and I’m sure his menu prices reflect that.

@Fernando_Woolybooger

Жыл бұрын

@@reminiscence8641 Truth to that except for one major part. Look where the restaurant is located. If the same restaurant was in No-name, Arkansas, the prices would be somewhat cheaper. As one of my instructors at CIA (Culinary Institute, not the spy agency, lol) told us. The top three most important ingredients to a successful restaurant are "Location, Location, Location".

As a Chef this is hands down the best show on youtube, keep them coming!

@eater

2 жыл бұрын

This means a lot, thanks!

@lucindajenkins8693

2 жыл бұрын

@@eater What is a sunchoke?

@hardcorehunter9438

2 жыл бұрын

@@lucindajenkins8693 you're literally on the internet just look it up.

@lucindajenkins8693

2 жыл бұрын

@@hardcorehunter9438 gee thanks....🤔🤔🙄🙄....NOT!! 🤡

@TheGunnCat

2 жыл бұрын

I don't know if you've had the chance to see the "Italiasquisita" here in YT, but if you like this you'll probably like that also.

John C. Riley, truly a man of talent. I had no idea he took breaks from his acting career to be a two star chef.😂

@seriousbiscuits6828

2 жыл бұрын

I was just about to say the same thing

@OkNoBigDeal

2 жыл бұрын

Beat me to it.

@maximasgomez

2 жыл бұрын

Sounds just like him too 😭

@ineswexler6171

2 жыл бұрын

John C. Riley would totally open a box with a $500 Japanese knife. LOL

@MrSparkula

2 жыл бұрын

Damn you. 🤣

I appreciate how Chef includes his team with demonstration/explanations.

@LA12312

Жыл бұрын

Exactly!! For others, I Hate it when their inflated ego blinds them.

I first met Michael when I was a regular at the Water Grill in DTLA. He would come by and sit at our booth and chat like an old friend. Super talented and still as humble as when I first met him. Deserves all the accolades he gets. BTW, a twelve course dinner for two with wine selections at Providence will set you back around $1,200 but, it will be the best meal you have ever had.

I really like that this chef didn’t just care about the title he just truly loves the art of cooking. Best chef I’ve seen to date!!!

@windolite

Жыл бұрын

That’s why he has 2 Michelin star

@coreyvega6145

Жыл бұрын

He gives "Serious Chef John C Reiley" vibe, from the look to the voice

Man those plates of food look exceptional. The precision and care that goes into each dish... scallops stuffed with black truffle, wow. Dude's been working for Chef for 17 years - says it all. Just when you think you've seen the best episode of Mise En Place the next one is uploaded, please don't stop.

@co8539

2 жыл бұрын

Absolutely best episode I’ve seen so far

@cambrie7946

2 жыл бұрын

@@co8539 Yes, very inspiring

@Maplecook

2 жыл бұрын

Scallops with black truffle are a really good pairing indeed. Gotta respect this man.

@youngrichie

2 жыл бұрын

Next level shit right there.

@CookinginRussia

2 жыл бұрын

@@Maplecook - True, but this is certainly not original. I was making the same dish in a restaurant in California 40 years ago.

I'm used to seeing this guy as a guest judge on Hell's Kitchen. He always seemed like a nice guy; one of the more respectful judges who gives good advice and feedback. I'm glad to see he's the same sort of person here as well.

The amount of commitment and focus this chef shows to his craft is Astounding!

wow. as a line cook, it’s so inspiring to get an insight into just how far you can reach with the proper passion, and dedication to the craft of preparing food. I love the attitudes of these chefs…they would be incredible to work with. food looks amazing as well. the “truff stuffed” scallop had me salivating.

@tw8444

Жыл бұрын

At her or the dish

I would go out of my way to go to this amazing restaurant. Food looks spectacular and the chefs actually seem humane

@zekerosas1474

Жыл бұрын

hes being video recorded of course its gonna seem that way

@bengeelen3639

Жыл бұрын

Until u see the price

@NoNORADon911

Жыл бұрын

@@bengeelen3639 Yeah I bet its $150- $250 to eat a meal there.

@VividFlash

Жыл бұрын

@@NoNORADon911 no way its that cheap. I expect like 350-500 per person no drinks

@NoNORADon911

Жыл бұрын

@@VividFlash The dinner menu is a sampling of different stuff for $300. Want wine? Add $125 for a wine pairing and $265 for premium. And they are only open 16 hrs a week.

In Australia the bay i live near we call those fish snapper and when we get out fishing we can fill our eskys with them and they are 80cm plus in size !

Oh so THAT's the random guest chef who I see every Hells Kitchen season judging food

I love this series, it's absolutely fascinating to see the Mise at the highest end places

@derdon5267

2 жыл бұрын

the last part of ur sentence contains the words "mise en place". Was that on purpose? really cool.

@christopherpeck9957

2 жыл бұрын

DerDumb, it's 'your'.

It’s so nice to see this restaurant survive the pandemic and go on to be pillar of fine dining. 17 years and counting. That’s a lifetime for a restaurant.

@cedricchua5682

Жыл бұрын

@Takeshi Matimoto crybaby

@Labgorilla

Жыл бұрын

Not sure it did survive

I really love it when people understand their product. There’s so much that goes into it. My family and I commercial fish for salmon during the summers in southeast Alaska. It’s such a beautiful industry. Don’t get me wrong. There are bad fishing practices all over the world, but I wish it was more widely known how sustainable salmon fishing is in Alaska. The expense and the regulations are astounding.

Wish this was a longer video! This was so amazing! Thanks for sharing!

I looove how he explains everything in detail, like why he does something. I love the Mise En Place series. I wonder if chefs ever watch these videos lol

@elliotheywood494

2 жыл бұрын

As a chef I can indeed confirm we watch these all the time! Watching these always inspires me to be better chef and continue the journey through the world of Michelin!

@cheftornado1114

2 жыл бұрын

@@elliotheywood494 same!! I’m a pastry chef and garde manger chef at a Big 12 University football stadium. So I obviously love all the detail work!! I love the Mise series and get inspired to keep raising my bar every time

@d3vlon814

Жыл бұрын

We watch these kind of videos all the time. Not just to see what others are doing but to see how we can improve and grow

@Thomas-ORaghaill

Жыл бұрын

We do lol

Watching this series has only reinforced my impression of just how much dedication is needed to run a restaurant. Truly, truly impressive. It may not be for me, but having more of a behind-the-scenes look at how things are done makes me appreciate these people even more!

Beyond impressive! I want to try so many of these...the logistics involved for timing, quality, and taste are untouchable...totally worth whatever the price is for the experience.

this is the first time i really focus my attention in watching such food preparations. its really fascinating. So this is how michelin starred restaurant do their work. a work of art

The production team on this film really were able to depict just how intense and engaging this environment truly is! 👏👏

@will16320

2 жыл бұрын

The chorus of the kitchen after the chef speaks.. That kitchen is a balanced and efficient machine!

I like how the chef is no nonsense guy, he just loves cooking which is great and what I have seen in the video he is a great leader to have in any job. Loved the video

That has to be one the absolute best run and cleanest restaurants I have seen. Immaculate and the presentation exceeds all expectations!

I like to think about kitchens like of a clockwork. The more you move up in price segments the more fine details and complications get added up until you hit the very peak - a piece of art. Like you just have to appreciate every single bit of food you get served in restaurants like these, making eating a living and breathing experience. Very beautiful to see how much Passion goes into every single dish.

This dude is a f-ing legend in LA. Never follows trends, does it his own way with humbleness and never tries to be a celebrity.

@goblingimp195

2 жыл бұрын

Well tai, uni, and Wagyu are pretty trendy ingredients as are caviar, scallops, oysters and king crab which are used everywhere. But he does make original dishes such as the oyster with caviar and the crab with peas dishes.

@geronimo9193

2 жыл бұрын

@@goblingimp195 oh plz the food looks horrible ... Throw scallops and caviar on everything same bs

I have never seen such beauty and color in fine dining dishes. The presentation and story of this chef is fantastic

Everyone looks focused, paced, and happy. This man can joke and bring a great humble personality, while running an amazing kitchen. What a leader.

I became surprisingly emotional when the music kicked in as I saw the mastery unfold before me. Amazing.

It's truly amazing how Dale Doback went from catering the catalina wine mixers to now running a two-michelin-starred resturant

@brookeb1753

2 жыл бұрын

💀😭

@alc4117

2 жыл бұрын

POW!

@tomfitzgerald4760

2 жыл бұрын

Was wondering how far down before the John C Riley comments started

@michaeltan8743

2 жыл бұрын

You wrong for this 😂

@ToRo909r

2 жыл бұрын

Rock the fuck outta those drums Dale!!!

I love how like down to earth this chef is, you get to see a lot of Michelin chefs that fell of their french horses and give you the feel like they know it all and they are on an entirely different level, and this guy just keeps it real somehow. Also love the fact that he runs with wild caught fish only, that should keep the job much more interesting as you always have to be ready to adjust!

@SuWoopSparrow

2 жыл бұрын

@@maniswolftoman Where is the pretentiousness?

@dnatortnator

2 жыл бұрын

@@maniswolftoman "pretentious - attempting to impress by affecting greater importance, talent, culture, etc., than is actually possessed." I really don't feel like that applies to selecting a well known and loved dish for your menu and making an outstanding rendition of it.

@SuWoopSparrow

2 жыл бұрын

@@maniswolftoman Pretentious: attempting to impress by affecting greater importance, talent, culture, etc., than is actually possessed At what point does any of what he says about that particular dish give off the impression that he is giving the dish greater importance than what it actually has? Emulation is not being pretentious. Besides, there are plenty of other oyster similar dishes much closer in technique to what he does than the Arpege egg. Ironically when you misuse the word pretentious, you become the pretentious one.

@SuWoopSparrow

2 жыл бұрын

@@maniswolftoman Hey, youre right. I misremembered the dish in reference. Congratulations. The point still stands. Nothing he said makes it seem more or less than what it is. Nothing in your "detailed" description addresses how the chef is affecting greater importance to his dish than actually exists. Emulating something doesnt make you pretentious. You saying what a "great chef" /always/ is is a good example of being pretentious. Yes you can consult a dictionary and please take the time to do so because you are using the word incorrectly. Additionally you are projecting your own pseudo-intellectualism onto me. The situation is certainly ironic.

@mocynbanagan4457

2 жыл бұрын

@@maniswolftoman pi

Here you go sir. Your scallop. That'll be 500 dollars

Absolute masters of their craft, truly inspiring to watch

i want to work for this dude. he seems like a really chill boss to work for. working in restuarants as a chef ive worked for some terrible owners. this guy seems like a down to earth guy and i feel like i could learn a lot from him.

@Yarizm

Жыл бұрын

Just remember everyone have sides, we just watched his tv show side

@akademikz23

Жыл бұрын

@@Yarizm that's true... However when you have employees that have been with you for 10 plus years you are obviously doing something right for them. The longevity even for executive chefs usually isn't that long. To me it looks and sounds like hi staff trusts him. That says a lot.

@jonanderson5137

Жыл бұрын

Almost any boss can be 'chill' when the employees are highly trained, skilled, motivated and dedicated.

@sethwinters3556

Жыл бұрын

@@jonanderson5137 I've also had bosses that find things to complain about. You work your ass off, make sure your shits done but they still aren't happy. Or they're not fun people to be around. Not always a completely terrible thing if you don't have to interact with them alot. But in a kitchen you're trapped in a room with these people for 40 hours a week. You want them to be people you'd enjoy to be around. You're not wrong tho if you're a bad worker you've kinda got it coming haha

@sethwinters3556

Жыл бұрын

@@jonanderson5137 I'd also argue highly trained and skilled isn't as important as motivated and dedicated. I'll take the dude who barely knows anything but is excited to learn and shows up, over the guy who's been in the industry for 30 years but doesn't show up to his shift because he doesn't care anymore.

I love how they break down every single ingredient to taste specifically where everything is as far as flavor and seasoning to ween out any imperfections.

The fish this dude freaks out about are just lunch where I live and grew up. People in LA will tell you how special their farts are

It reminds me of the Worth It video on seafood where they go to the Carolinas. The fact their menu has to be flexible and the same stuff isn't always available is really a good indicator that they really do source by what fishermen can bring and seasonality.

As a seafood loving Aussie, living in North Queensland. If this magnificent bastard setup a restaurant anywhere on the East coast of Australia, he'd already have his 3rd star. Cairns or Port Douglas would be the pick of the lot as Melbourne and Sydney are dead since the Rona and everyone wants a slice of the laid back Queensland life. Incredible versatility and respect for the ingredients.

@maitlandbezzina2842

Жыл бұрын

I grew up in Palm Cove in Cairns and I wouldn’t mind that at all! Many years ago I worked at two of the best restaurants along the Palm Cove strip in Cairns, even though I’m an accountant now, but they were some of the best times in my late teens. This style of cuisine would fare well along the Palm Cove strip.

It takes so much effort from everyone to get a restaurant to this level. All i can do is give you guy a standing ovation and 👏

From this i think it's best to appreciate everything and everyone in this bussiness...

The food looks extraordinary.The care,prep, and detail to great products to excellent service.👏👏

My wife and I used to go to the Water Grill in downtown LA when Cimarusti was the head chef. I always got the Icelandic Char with blinis. Those were memorable meals.

Crazy how chefs can make cooking look so easy, respect the hustle!

Cimarusti's former restaurant Water Grill in DTLA was one of the places where I was first exposed to high-quality seafood, beautifully prepared and presented. That informs my viewing of this video.

In any line of business you can tell the successful ones put out this tremendous effort. Restaurant is no joke. At this level everyone needs to be committed and in one way shape or form passionate about the business.

Don’t stop making the mise en place!! Could watch this all day

They source such amazing ingredients. Must be such a amazing experience eating at such a high quality restaurant like this.

The grind of working in a kitchen, especially at this level, is really on another level. It truly takes another of level of mental strength.

That was one classy, wild ride through a dream of what I call, 'The Top of the Food Chain '...seafood d'elegance!! Thank you!! BRAVO 👏

I love how there is (as far as we can see) mutual respect to one another. The head chef knows he needs his personnel, they are needed and welcome. This is the kind of kitchen I want to work in. Amazinf

Having eaten here multiple times and worked with their amazing Somm, I can honestly say that Providence is Top 3 if not #1 in all of LA. Every item is unreal, and the wines are so forward thinking that they set the trends going forward for the rest of the country.

@deardaughter

2 жыл бұрын

What would you consider the other two in your top three?

@sanon2480

2 жыл бұрын

@@deardaughter Burger King and Olive garden

@35i_Hearse_Driver

2 жыл бұрын

Posh or reasonable prices?

@sergiofacchinetti2954

Жыл бұрын

@@35i_Hearse_Driver you can tell it’s posh

"may sound goofy" is something i never thought i would hear a chef say hahah, its so funny to me but i love these videos

He's the best Chef in Los Angeles and has been for decades. Providence deserves to be the only 3 Star in L.A. and I've told him that. Michael is brilliant.

Man, Tristen is a solid dude. I use to cut his hair and he was always super nice. Glad to see he is finally getting his flowers! Dude deserves every good thing coming his way!

I love being a chef it the passion for the food looking at people enjoy every bite not everyone can handle it and it's the one of the jobs you always keep learning

The amount of time and work is amazing awesome job to everyone

Amazing prep and food and approach. Would love to book a table here

@jordmcgorry8070

Жыл бұрын

My guy!

@HaradaCh

Жыл бұрын

@@jordmcgorry8070 wait what, you guys know each other?

@jordmcgorry8070

Жыл бұрын

@@HaradaCh He's a friend from work!

You can tell that his kitchen/establishment is very well organized. It’s not chaotic or hectic and he is very verbal with staff.

Here in Queensland Australia, fresh wild caught snapper is around $45 AUD per kg. That's around $29 USD per kg. A huge difference.

what a treat to visit these chefs in their restaurant. love to eat there, the fish looks incredible

Providence is hands down the best restaurant in Los Angeles. Michael C is an incredible chef.

My first experience with a chef's tasting menu about 12 years ago. The food was incredible! I don't think the uni dish I was served was the uni egg, but as an uni hater, I found the dish edible. Uni remains the only food that I have ever had to spit because it just tasted bad. I didn't have to spit out Providence's uni. I have such faith in chefs of this caliber that I'd try the uni here again.

so much care goes into their food. i’ll definitely be dining in next time i go to los angeles but i’ll definitely be eating beforehand lol

Loved how he also takes delicate care to his ingredients. He definitely deserves that Michelin star rating.

a word that defines your channel: amazing. when the notifications of your work arrive, I'm sure it will be worth watching. your content always shows much more than the images! you can see his dedication and love for what he does, always wanting to make his followers satisfied. thank you very much for the beautiful work. God bless you and your family 🙏 a big kiss from Brazil 🇧🇷👍😘

@lemikehendrix357

Жыл бұрын

Right

This is Seth Rogen, no one cannot tell otherwise

Providence is one of the truly great restaurants in the world, not just L.A., or the United States. Always consistent, and fresh in their creativity

Honestly the best series eater has come out with. Would love to see more mis en place vids

@adolka

2 жыл бұрын

10000% agree. It's amazingly done and great for viewers like us to see what's behind the scenes of these fine dining places. The work and time put in makes people understand the prices

Mise en place is such an interesting series! Almost 18 minutes went by in a blink.

oh, next level for me. i love scallops and mostly serve 3 of them, when i prepare the dinner. its inspire me to watch.

Wife & I went there and just an amazing experience... will one day go again BUT it's a bit of a drive...

keep the (mise en place) content coming, appreciate that youre releasing so much of it

Ok WOW! That was utterly amazing, the oysters look divine & I loved that you are saving all that liqueur; never waste a drop of that! 😋😍Scallops & Black Truffle - ok, you've got me drooling.🤪 I love your work ethic, love your commitment to your staff and the food just speaks for itself! Thank you for showing a little of all the hard work that goes in preparing these dishes!

That has to be the most down to earth but insanely skilled chef I have ever seen.

" a lil bit of truffle in every bite" that scallop IS one bite

Love to see how the fish is prepared in other coutries. Great skills. Greeting from Japan.

He looks like Seth Rogen and John C Riley had a kid together. Loved his attention to detail in everything he talked about.

Just found this channel and I am hooked.

Who knew that Seth Rogen was a two star Michelin star chef aside from being a Hollywood actor

@apriliarider6072

2 жыл бұрын

Lol this is why I’m in the comments like…it’s not me right? 🤣🤣

@elonmust7470

2 жыл бұрын

That is 1000% NOT that j e w & 1000% John C Reily.

As someone who grew up subsistence fishing in Alaska (def: depending on the ocean fish for our food), it makes me sad to see these fish now completely out of reach for us due to their cost over fishing.

@snapperl

Жыл бұрын

That's what I was thinking, sure you CAN open a restaurant that only serves wild caught fish, but is it worth it in the long haul?

@949brock

Жыл бұрын

@@snapperl less mercury

@AxelCross

Жыл бұрын

Species are being fished to extinction so pompous Angelinos can have "ExPeRiEnCeS" at restaurants and post about it on socials.

@snapperl

Жыл бұрын

@@AxelCross That is what I was kinda thinking.. Farm raised is sustainable, but you can't fish the ocean till its empty, thats just not good.

Luuuuv how that Vivaldi works at the last minute and a half. Baste to the beat! "I don't know why you get out of bed. I really don't."

I really like this series, hoping for more

Had a chance to dine at Providence. Absolutely outstanding restaurant. The food, service, beverages were all fantastic.

@LordGreystoke

2 жыл бұрын

Did you leave still feeling hungry?? Looked a little nouvelle cuisinish to my eyes.

@natewhite6755

2 жыл бұрын

@@LordGreystoke not at all. The pacing and portions of each course were immaculate.

I bet it's an unbelievable dinner service! I would love to eat here! They seem very talented at what they do!

This is the most relaxed Michelin chef I've ever seen.

I've eaten here once back in 2017 and it was one of the best meals I've had in my life!

@grantasilom5844

2 жыл бұрын

And if you don't mind sharing, how much did it cost? Thanks

@michaelrhee6889

2 жыл бұрын

@@grantasilom5844 not going to lie it was pricey. For the two of us with the middle tier prix fixe and a bottle of wine came out to $850ish with tip.

Just putting it out their New Zealand Snapper & Oysters are by far the best healthiest & Cleanest in the world you can eat almost every type of fish and shellfish raw the second you catch it.... Also your Restaurant is Absolutely Amazing and the Video editor & Camera guys area Next Level we all Appreciate all of you guys & girls so Thankyou 💯🖤🇳🇿🤙

The restaurant looks great. The video presentation was exceptional.

I was born and raised on the hood canal in washington and it makes me happy to see our world famous oysters everywhere at each culinary level.