How a Master Chef Runs the Only Two Michelin-Starred Mexican Restaurant in America — Mise En Place
2,912,027
Published 2021-12-08
Credits:
Producer/Director: Daniel Geneen
Camera: Connor Reid, McGraw Wolfman
Editor: Lucy Morales
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development Manager: Terri Ciccone
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All Comments (21)
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Thanks for watching! Head over to Instagram to follow along with the team! Val: instagram.com/valmcantu and the restaurant: instagram.com/californiossf
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I love how positive this kitchen while still being so serious about everything. Also, Chef Val encouraging the creative process, is truly inspiring
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This was legitimately eye opening as I have not seen anywhere on YouTube someone comparing corn to sushi rice, or tacos to nigiri. The chef here is right that we need to appreciate the food that we consider cheap or lower in status or quality based off established norms or pedigree.
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I like how the chef acknowledges that fine dining can be an anxiety filled experience for many. I think many people love eating new and creative foods from these type of places but are put off by the prices, the over attentive service, and the stuck up atmosphere.
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What a nice and inspiring environment he creates for his team and guests.
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Great Chef. He seems very passionate & level headed and doesnt come across as cocky like a lot of other master chef’s
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The richness of mexican/latin american food culture meshed with fine dining and artistry. Must be an experience!
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As the Mastercraftsman that he is this Chef exudes humility. What innovative, carefully constructed food. Great time to be alive.
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Honestly I wouldn’t be mad to spend $200-500 per person at his restaurant. The way that supports and acknowledge everyone of his staff it’s truly amazing. Wish nothing but the absolutely best for him.
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Respect to the chef. He reminds me a lot of the young doctors I work with. Very intelligent and level headed.
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Banana and caviar. What a time to be alive.
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Absolutely love seeing high quality dishes designed and served with love and humility … no air of arrogance, just respect … for the ingredients, the process and the diners. Awesome!
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ive never seen a head chef/owner give so much freedom and constructive feedback to sous chefs. You can really sense the respect they sous chef's have for them owner knowing that it takes hardwork, dedication, and humble collaboration to create the scientific art. I know my next pit stop next time i am in san fran.
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What I really appreciate about his approach is how he's trying to stay true to Mexican cuisine's flavours and traditions, while being more than willing to adapt new ingredients and flavours - the persimmon, for example, is something that traditional Mexican food would never have experienced.
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I appreciate his intention of honoring mexican food, would love to see more mexicans in the kitchen though.
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It's safe to say that we all want to see more of these chefs
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val cantu and kedar shenoy are absolutely jedi names and I won't hear anything against it
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Finally another Mise en Place episode. I love it
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Dude is so confident on what he’s doing! Great job, great video as well. Eater (the channel) is addicted. 🥘
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Sourdough tortilla? 🤯 I’m a big fan of tortillas de harina anyway, but sourdough is flipping me out. I mean, the red snapper al pastor kind of boggled my mind. La infladita is just nuts. 🤩
