"Don't take it too seriously" - proceeds to have his chefs work in silence, and call out orders like weird robots. Nice.

This place has such an eerie vibe. Especially the kitchen

@victorcursaw1744

Ай бұрын

It’s like the menu 🤣

@greenkyokitty

Ай бұрын

American Psycho vibes? lol

@socialswine3656

Ай бұрын

@@greenkyokitty I guess yeah. The extremely clean setting couple with how serious and somber everyone is. Lacks the sort of heat and raw intensity that other kitchens seem to have.

@ForAnkhee

24 күн бұрын

@@socialswine3656yeah funny how sophistication, order and calm means eerie lol I guess that’s good thing

'We try to let it take an organic shape, we're not trying to force anything' Whilst slicing fish with a meat slicer and dunking it in liquid nitro. Yes.

@guardsmenedwin6213

Жыл бұрын

Totally organic and natural

@michaelgodwin7702

11 ай бұрын

He's initiating a type of reaction with certain tools, and letting the laws of physics a.k.a. nature do the rest.

@meganziegler3968

11 ай бұрын

Was just about to say this lol.

@Eriugena8

10 ай бұрын

completely organic...nitogen is used in fertilizer after all. and i cringed when he said...sashimi wouldn't be challenging enough. I'm guessing preparing fresh, high end sashimi for every table is more challenging from a skill perspective. but you do you

@JvariW

10 ай бұрын

⁠@@tuurio2511Michelin restaurants get evaluated on price as well. Idk what your expenses are like but you should leave ANY Michelin restaurant feeling fed. Broke.. maybe, but not still hungry. Even still, I’m sure if you tell them, respectfully, that your dining experience.. while unsurpassed in quality left you wanting a bit in quantity… I’m sure they would rectify that for you.

Eater has been killing it with all of the Mise En Place series. It has been amazing and keeps getting better.

@caciliadrachen

Жыл бұрын

eater has me hooked on restaurant and cooking videos now! my entire youtube feed is nothing but yummy food lol

@blokin5039

Жыл бұрын

You were cought stirring your piepie in the soup😕

@mchamm3r760

Жыл бұрын

@@caciliadrachen I iiiii8i8uuuujjjjuuuuhhuhuuuuujuuuuhuuuuuuuuuuuuuuuuuuuuiuuiiiuiiuuiuiu

@larrycobb5798

Жыл бұрын

I agree 10,000%. I love the content that Eater has produced via the Mise En Place series. I have a newfound respect for the purist chefs out there!

@craptobotfanboy4958

Жыл бұрын

if you pay more than $10 for a meal than you are a deuschebag

His restaurant is the one in “The Bear”… This is The Bear restaurant where Richie gets his love for the service industry!!!!

@davidex24x88

Ай бұрын

that is what i just taught that's why i went to the comments to check haha

Seeing that guy on expo was something else. Normally where I work, we have a manager (but sometimes it'll literally be a 16 year old runner) with a pen, and a rack + spike for the tickets rather than a full lectern. It's also mad seeing a kitchen working in near silence so that even in such a huge place with so many people, the expo barely needs to talk louder than a conversation volume to be heard and understood.

@GeorgiaPeche13

Жыл бұрын

If I've learned anything from watching The Bear it's that you can be no louder than a whisper in a kitchen and still destroy a person's psyche 🤣 EDIT: Binge-watching the Bear makes me wonder what kind of politicking/gossiping goes on in all of these kitchens featured on Eater. And why I'm now getting asshole joel mchale vibes from the executive chef

@magnusbruce4051

Жыл бұрын

@@GeorgiaPeche13 I had to google what you meant by "the bear" turns out it was only released here in the UK six days ago. Also it's on Disney+ which I don't have. Actually, I really only have Netflix and even then, I use my sister-in-law's account.

@GeorgiaPeche13

Жыл бұрын

​@@magnusbruce4051 kzread.info/dash/bejne/g3p_x5Woj9ypdZM.html The scene I'm referencing. Worth signing up for a free trial and then canceling as it's quite a short binge watch

@jessebishop2268

Жыл бұрын

@@GeorgiaPeche13 Yeah this one does not give me good vibes at all. A silent kitchen seems like a nightmare. The best places I've worked in have been ones where you joke around with your other chefs, especially at higher levels.

@GamerGods11

Жыл бұрын

@@jessebishop2268 you can still joke around and enjoy working in an environment like this

One of the most egocentric chefs ive seen in this channel, but one of the most artistry management of a restaurant as well

I am completely amazed at how complex the logistics can be for top restaurants, as a head Chef you really have to be on top of your game, and the staff has to be top notch as well in order to create such great experience. I love these videos Eater! keep them comming.

He serves what he likes and what he wants. He runs the kitchen how he sees fit. I don't agree with how he runs the kitchen as it's not my way, but that's the beautiful thing about culinary arts. You way is different, and I respect that. Well done chefs

@richardpearce4988

16 күн бұрын

Absolutely right - doesn't jump out as the first place I'd like to eat at the price but I'm sure it's exceptionally well done, and huge amount of skill and work to put your vision out into the world.

Without a question the best meal I've ever had and may ever have was at Ever the last week of May. The entire experience is amazing. When Curtis Duffy talks about people not liking certain foods, that's my favorite thing about these types of menus. Trust the chef and remove the previous experiences and let the dinner guide you. I can't wait to go again.

@ceptember.

Жыл бұрын

How much was the bill?

@atx0025

Жыл бұрын

@@ceptember. with wine pairing and because the person who went with me canceled, roughly 380 after tip.

@ceptember.

Жыл бұрын

@@atx0025 I'm sorry to hear that On another note, when I watch this type of dining, it's hard to not think that all the meat you're getting served is cold. Is that what it was like? Everything was room temperature because it takes them so long to plate?

@nvondoom545

Жыл бұрын

@@ceptember. Me when I don't know what art is

@AllanMurmann

Жыл бұрын

@@ceptember. it's warm, I'm a chef, and the idea of eating hot food is kind of wrong. your pallet and senses are not suitable for hot temperatures above 65 degrees Celsius, the right temp is always around 55 to 60 degrees Celsius ( you do the conversion), that food is definitely being served at the right temp.

I respect the complexity it takes to run restaurants like this. I live in the Sonoma/Napa area and we have quite a few. But this is privileged eating. Two weeks worth of groceries in one sitting

@scotthull3358

Жыл бұрын

Lol try 6 weeks worth. Went to Ever earlier this year. Once a year type affair

@NotJustALineCook

Жыл бұрын

Most people never experience this level of dining experience. Bucket list for me.

@KanimNve

Жыл бұрын

@@scotthull3358 my bad I was basing it off of California prices lol

@KanimNve

Жыл бұрын

@@NotJustALineCook nothing wrong with that

@omegaweapontmod

Жыл бұрын

"Privileged eating." 😂😂😂

This is where Ritchie went to stage.

Coming here was one of the most beautiful experiences of my life. They literally had me in tears when I left. I will absolutely be back. Thank you to the entire team for being insanely perfect.

10:55 dude on the right is nodding at every angle possible The creativity and food ideas/techniques are on a whole other level!

they way they deseeded the core blew my mind and as a chef never thought of using a mandilin to do it... amazing

The baby corn chef is one step away from telling elderly customers, "we're extending arts and crafts time by 4hrs today"

All I can say... precision, professionalism, fun, and creativity in the kitchen. I dunno what else to say really

years ago we met Richie Farina and expressed a little genuine interest... He pulled us in and gave us a tour of his micro green garden.... So gracious, that guy is the salt of the earth! Glad to see him still at the top of the game.

@briandraper7630

Жыл бұрын

He was also on top chef a while ago before working for chef Duffy

This guy has serial killer personality in the kitchen lol. Everything must be clean and quiet.

Curtis Duffy has got to be my favorite chef I have ever had the pleasure of watching and working. A true joy.

Was sad to hear that Curtis Duffys 3 Michelin started restaurant Grace has closed. But it sounds like it was not the fault of Curtis (or Michael Muser). Very glad to see “Ever” doing well. Curtis Duffy and his team deserve very success! Loved this video.

@JWard-Eire

Жыл бұрын

Who's fault was it then..??

Give me just a plain good cut of sashimi any day 😂

It is really amazing to see just how much effort they put in to make one of these videos.

Gotta respect chefs view point on everything, known about Duffy for a long time and it’s cool to see him be happy!

been following Curtis Duffy's career since watching For Grace Super inspiring

@RataStuey

Жыл бұрын

That’s a brilliant documentary. So good.

@jro6497

Жыл бұрын

I am in it, for like 3sec, my dad talks in it and my brother is in it a lot.

Curtis is a legend, thanks for the MiseEnPlace-vid!

When you freeze something with liquid nitrogen you are literally destroying the cell membranes of it, IE freezer burnt fish. that is an interesting way to prepare and I cannot imagine it’s actually better than if wouldn’t have been frozen.

I love the idea of a silent kitchen. A well organized kitchen and staff doesn’t have to be chaos 24/7. This proved it to me.

Mise en place, love this series

It is amazing to see a leader laying out the guidelines on how he wants to run his show, has a team of people who are at the top of their game and they are so good at working together that they don't need to yell out instructions to achieve common goals. Lessons in management, leadership, communication right in the Kitchen! Bravo to the Chef and his team. Each of the dishes is a work of art and craftsmanship.

11:57 What a lovely approach to action.

The culture in this kitchen is uncomfortably close to the nightmare kitchen in "The Bear" lmao All the cooks in the back with genuinely dead looking eyes yo wtf

Just realized this restaurant was used in the show The Bear!

@operatoncreation6396

11 ай бұрын

the wall gives it away.. lol.. every second counts, wish the season was better... very drama but like fake drama, like they got a Porsche and wanted to show people they got a Porsche but still good, just needs less then 4-5 storylines, can't go sopranos+

such a warm vibe

There's only several ways to DESCRIBE IT ALL ☺️ PASSION & DEDICATION & HEARD WORK !!!

the silicone mats to enforce a silent kitchen is next level psychotic.

@Rowan-mo4ko

Ай бұрын

It's actually better for their backs.

Love this series! Highlighting amazing chefs 😮

Love this series

amazing work

I love this video, and everyone has their own feelings and perspectives on how they want to challenge themselves and what it means to succeed, but at the beginning when he says cutting sashimi slices would be too easy for him... I feel like the art of cooking even simple food can be endlessly deep. Like sushi masters never stop improving their sashimi etc. so I don't think it's true it would be too easy for him, he just wants a different kind of challenge and evolution of his products rather than delving endlessly deeply into achieving the highest version of sashimi. Just my two cents. 🤷‍♂ 🐠

Always a pleasure to be in his company I assure you, he makes the best dishes too!

@nurlagrande

Жыл бұрын

From what I’m seeing here, best dishes sounds like the overstatement of the year

@jasonbeghe4627

Жыл бұрын

@@nurlagrande You gotta taste it to believe it.

Incredible stuff!

This place really is an experience that cannot be explained, it's really worth it

Wow this really was interesting I've never heard of a "silent kitchen" before, from what I've seen in these Mise En Place videos it always seems like quite the opposite . Also, the only experience I have with Michelin Starred restaurants is these videos and now I'm convinced that serving truffles and caviar is crucial to getting a star.

@chrisrose4769

Жыл бұрын

I agree but at this point truffle and caviar just seem like a massive cop out to me

@luisescalante14

Жыл бұрын

​@@chrisrose4769 they are beautiful natural ingredients, why not use them?

@chrisrose4769

Жыл бұрын

@@luisescalante14 I agree they are I'm a chef and I just think it's over used

@asherward3533

Жыл бұрын

@@chrisrose4769 I used to feel the same way but after working wit quality truffles I think they're worth it, theres really not a flavor or sensation like it in the world. But they definitely are over utilized and its a major turn off to me seeing something shrouded in truffles because of how powerful they are in flavor

@PermanentHigh

Жыл бұрын

@@luisescalante14 Because they'l don't taste good. They're just expensive. That's all it is.

I ate at ever a year ago and the restaurant was beautiful and the food was delicious. I think because I’m younger I wasn’t given as much information as other tables about restaurant and chef background but I still loved it overall

@brett6204

Жыл бұрын

You compliment the resteraunts beauty before the food. Not my kinda place

This gotta be the most clean and beautiful kitchen I’ve seen

Thankyou sir for sharing your opinion your knowledge you have very great full team who is your backbone.thankyou for sharing

0:55 “Sashimi is easy” 1:17 But- “I use a machine to slice my sashimi” 😮

@blindnumber

3 ай бұрын

Do you know. WHAT IS like , Pro kitcen to work?? No...its like that when its good..

@bass-dc9175

2 ай бұрын

Sashimi is easy. Frozen sashimi is nearly impossible without a machine. This is not the gotcha you are looking for.

Amazing. I love the discipline. A level above. It would be a privilege to experience their inspiring work.

@donttrickimtricky.8567

Жыл бұрын

Yeah he is pretty dope in person. Definitely likes silence.

@mautkasaudagar2305

Жыл бұрын

seems like a toxic workplace, the manager is supremely overbearing with weird rules and quirks, can't even talk to your fellow coworker while spending long hours at the workplace, hope he pays well atleast

@jisezer

Жыл бұрын

It's not discipline, it's an obsession without purpose. Demanding silence all the time (even when there are no guests) is just over-bearing and ridiculous.

@donttrickimtricky.8567

Жыл бұрын

@@mautkasaudagar2305 Not at all . They work like professionals . And get paid like professionals. All fine dining has the no talking during service,it's part of the experience for the guest. You don't have the cliche server flirting with the hostesses or servers chatting about their dates the night before. Everyone is there to make money 500 a night for servers,bussers make like 150 in tips . Usually you know how many covers you have for the evening. Theirs limited lobsters limited red snapper etc. Everyone is focused. Service is usually only 3 or 4 hours longs only person that needs to speak is the main chef and expo . Also he impressed me with his cleaning skills. I was probably the only one there to see. But after borrowing our kitchen they scrubbed everything down with a foam that made the whole place look like willy Wonka bubbles scene. Cleaned it better than our cleaners. Plus the food was unique and delicious. Takes a day in advance to prepare. They don't talk much during prep either but that's just to keep up with appearances because they are performing the entire visit. He's a normal dude likes food ball and parties.

@commentator245

8 ай бұрын

@@jisezer this kitchen is ran like North Korea

This guy is pure perfection...

I knew I recognized that restaurant on The Bear! It felt TOO familiar 😅 good time to rewatch the whole Mise en Place series.

I always wanted to eat at Grace. The documentary about this chef is so good.

I came here after The Menu and appreciate the movie even more.

Brilliant!!

I genuinely enjoyed every minute of this episode

job interview: what was your greatest accomplish? Chef: I had 3 people UNDER my guidance that I taught to make frozen corn balls.

@awachili

Ай бұрын

lmao for real.

I love the mentality of the chef

Like a master craftsman and crew.

I really appreciate seeing Chicago on here! Hopefully you guys got film of a bunch of different Chicago restaurants on this trip. If not, come back soon, NYC to Chicago flights are relatively cheap...

Curtis Duffy has an awesome story and has overcome some huge struggles to get where he is today.

@eyespliced

Жыл бұрын

Cool, but did he have to go Mr. Freeze and dunk half his menu in liquid nitrogen?

@TwiitchMcGee

Жыл бұрын

@@eyespliced you wouldn't understand

@hemanthkumar6951

Жыл бұрын

There's a documentary on him. Very moving..

@joey1694

Жыл бұрын

@@eyespliced try having your father murder your family and turning to cooking to release his pain and feelings.

@beasthunt

Жыл бұрын

Is that why he serves frozen food with his fingernail painted. So brave.

Great team and gourgeous presentations! They deserve more stars for sure.👌👌👌👍🙏

I'm so impressed by the chef I had to comment twice he deserves five Michelin stars in my opinion food looks delicious it's Unique and I love his attitude and the way he approaches the process of being quiet and disciplined

Amazing.

When you're so well off you need this to this to keep you satisfied

That corn dish was like make random fancy shi t and charge a high price to make it seem cool

LMAO the chef at 5:00 looks like Ben Stiller when he is the caretaker in the old folks home in Happy Gilmour. Too funny!!!

pure excellence.

“For Grace” is a documentary on him. VERY interesting and insightful to him.

the making of the food as disciplined and artistic human animated art is on fire here. symphony conductor and chefs playing it perfectly. that a person can have a vision for that kind of scene and then make it happen and improve upon it beyond the original dream scope is amazing. would love to be a fly on the wall in that kitchen great video eater, spectacular

Very impressive. I liked the quiet vibe in the kitchen. Thanks for showing the door behind. One day hopefully i can visit your restaurant and experience the menu.

We went here in July, an amazing restaurant with absolutely impeccable plating.

@edwardkay3193

Жыл бұрын

With whatever price you paid, it's more for the art rather than the taste right? Food for the soul but not the stomach.

@chicagodeterrence

Жыл бұрын

@@edwardkay3193 Curtis Duffy’s food also tastes good

@higgy82

Жыл бұрын

@@chicagodeterrence In no way, shape, form or fashion is it worth what this pretentious douchebag is charging.

@anglemirajes6863

Жыл бұрын

How were the flavors?

@edwardkay3193

Жыл бұрын

@@chicagodeterrence I doubt any of these established eateries will serve bad food. I meant, at the end of the day, a corn is still a corn no matter the extra 50x you pay for it. Perhaps I can't taste food that well.

I met Chef Duffy when Grace was still opened. Super nice guy and amazing talented. I need to try Ever restaurant one day.

Was this restaurant used in 'The Bear' ?

Excellent

Now that is a CLEAN kitchen!

Looks like a rockstar crew. Didn't realize Richard Farina is the sous chef at this place now! I had to double-take when I saw his name card pop up. Definitely going to visit next time we're in Chicago!

Amazing kitchen well done chef.

Elysian Fields farm is in Pennsylvania, waynesburg. Keith Martin and Thomas Keller.

Those plates looks beautiful

Wow that restaurant is really impressive, it is litterally one of the most "modern" I've ever seen ; and I'm not talking about liquid nitrogen... The atmosphere, the research, the attitude make me feel at home ; like a great balance between creativity, pragmatism, community, perfectionism, and contemplation. Damn...

I would literally die of social deprivation working in that silent kitchen like a programmed robot.

The Expeditor is set up like a symphony conductor, and that's a wonderful concept.

Price point is pretty fair for this restaurant, can’t wait to check it out once I’m 21

The documentary "For Grace" with chef Curtis was great. I love the fact that "Ever" doesn't have any heat lamps. Too many fine dining places use heat lamps as a crutch so they can take 10 minutes to plate up under there

@ethancote8806

Жыл бұрын

Is there anywhere you can watch it , I haven’t been able to find it

@NMKnives

Жыл бұрын

@@ethancote8806 honestly not sure these days, it came out in 2016 I think. Amazon prime video might have it.

fun fact, 05:06 Chef Richie competed on Top Chef. Texas i think it was.

@dittagecoeco2738

Жыл бұрын

Wasn't he on "the Bear" show? 🤣

@WinedandDined27

10 ай бұрын

@@dittagecoeco2738no. He wasn’t

I appreciate all the work that’s put into each dish. But till this day I can never justify paying such high prices for portions like those

Yep, outstanding

Man this is just Incredible. Eater you are awesome for highlighting these chefs and staff and restaurants. I cannot wait to visit one day!

@blokin5039

Жыл бұрын

Sure and the next video you watch is Paddy removing the pickles from his Big Mac.

Food looks great. I’d be scared af to sneeze in here tho. Might get kicked out for being too loud

@bubbad695

Жыл бұрын

Right , the food and experience would be awesome but the fact that there is no noise allowed in a kitchen is a little much !

10:33 Bravo!!!

Brilliant

Wish I could work there because silence is golden in a kitchen. I so miss it

Wow just wow, I'm Is thoroughly impressed

One of the best chefs!

The “Quiet Kitchen” is impressive and efficient.

As soon as he said “eating something hanging from the ceiling” I was out

@Uncle-Ruckus.

Жыл бұрын

U wouldnt even afford an meal eitherway 😂

VERY NICE CREATIVITY WOW

The fact that you have to go to the back to use the vitamix is absolutely ridiculous

@andreapiersanti2610

Жыл бұрын

the fact that you do this comment is absolutely unnecessary

@brettcollier4874

Жыл бұрын

You have clearly never worked in a respectable kitchen before

@tommasoc7246

Жыл бұрын

@@brettcollier4874 I’ve worked in one stars and two Michelin stars both in Europe and North America. This never happened anywhere. So I think Mr collier you don’t know what the f*ck you’re talking about.

@tommasoc7246

Жыл бұрын

@@andreapiersanti2610 Andrea fammi il piacere è scrivi in italiano che è meglio.

@jacksamson5968

Жыл бұрын

@@tommasoc7246 least pretentious Italian

This would be a great kitchen to learn and experience what it is….but I couldn’t do it for long

@henlolneh

Жыл бұрын

most line cooks put in 2-3 years maximum at a 2/3 michelin establishment. you then stack your resume for 8-10 years in hopes that either one of your chefs likes you enough to promote you to sous or you get poached by a new opening restaurant or poached by an established restaurant who just lost their sous to a new chef de cuisine opening. and tis continues the life cycle of the very small network of fine dining chefs and hell, even seasoned line cooks across 2/3 michelin restaurants, we all know each other.

people dont realise that this is just a comedy art project. curtis duffy is a master comedian.