Knife Edge Chasing Michelin Stars Season 1 Episode 3

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Transcript

00:00You

00:12Think about the best restaurant the best meal you've ever had

00:17Food is so good that you can still remember it today

00:22But what does it take to become one of the world's greatest restaurants?

00:30I've interviewed top chefs all over the world

00:35Yeah, and they all say the pinnacle for every chef the greatest award a restaurant can get is a star a

00:42Michelin star

00:44To win one you have to impress Michelin inspectors who have never let anyone in on their mysterious methods

00:52until now

00:54Working for the mission guide is a bit like working for the CIA

00:57She's taking a lot of photos and it looks like she might be taking notes

01:00It is definitely a VIP on TM6 a star could be the difference between going big

01:06I want three star

01:07Or going bust I'm losing about twenty thousand dollars a month. We follow chefs around the world

01:14Pushing themselves to breaking point

01:16Over the course of an entire year. We're gonna beat it out of you to get that second star

01:21From London to Los Angeles let's go faster faster. Let's go let's go the mountains of Italy to Mexico City

01:28Es un plato de pescado o es un plato de mierda y media

01:31All culminating in glitzy award ganas where lives will be transformed

01:37One Michelin star two

01:39This is everything

01:41What's good Italian beef my friend I'm sweet peppers. That's the way we get it

02:04Michelin are in Chicago here's where we're at

02:13Congratulations you're the first guest at Feld

02:15Jake's radical restaurant Feld has opened comments so brutal. They've gone viral

02:22Opening a restaurant shouldn't be easy. I wish it wasn't this hard

02:27Stop moving that you guys need to hurry up and chef Norman is feeling the pressure

02:31We're not gonna get a Michelin star operating that way. I guess it's really starting to fucking piss me off

02:36It's so much riding on winning that star. I'm supporting my family because I'm out there with them

02:42There's only 12 weeks until the ceremony. It's getting intense

02:54In one of the fanciest parts of the city Lincoln Park

02:58There's a restaurant at the one-star level the level that Jake and Norm are both trying to reach

03:06Esme

03:08Who are fighting to become only the fourth restaurant in Chicago to hold two Michelin stars

03:14Romy who's got you

03:21Esme is owned and run by husband and wife duo Jenna and Katrina

03:25Wow

03:28They opened the same year their son Roman was born. I think you should let no go back to work

03:36Let's go crash in the champagne tower

03:42Jenna learned cook under Chicago's greatest chefs

03:46But three years ago

03:48Oh

03:50He decided to go alone with his wife Katrina

03:53And open Esme

03:56What's my role here? Well, I thought you said events bitch you said events bitch. I am the creative director of

04:02Esme

04:03Within eight months of opening they want their first Michelin star

04:08Two years later. They're pushing for their second

04:11I'm very confident in the food. We're serving but our goal is most certainly to earn another star

04:17Gustavo we getting to this year

04:22I think so too

04:27We need to have two stars

04:30It really does drive so much business to the restaurant. It's unbelievable

04:35With two stars. They say you can expect a 40 percent boost in business, but that leap is tough

04:43Two stars is the sweet spot because you you're really attainable, but you stand out

04:53Hi, how are you good? Thank you so much

04:56It's a good atmosphere in here. It's bustling. It's lively. It's energetic tables doing caviar and pierogi caviar pierogi

05:04There's chef Jenna Jenna is known for his stunning dishes that bring art and food together an approach

05:12Perfectly summed up in Esme's signature dish the clay bird

05:16So every menu we try to do one of these because I think it's speaks to the

05:20Concepts or the idea of the restaurant like is art food first food art the partridge is stuffed with morel mushrooms and for our bra

05:27Then baked inside clay a technique Jenna has been perfecting for three years

05:32It's so hard to get the timings right because we're basically blind baking it

05:36The only way you really find out if you've done it, right is at the table in front of the guests

05:43Same amount of work that a potter would do, but they just bring it to a table each night and smash its pieces

05:50Well, that smells incredible how often does it go wrong?

05:54Between us, it's quite the pain in the ass

05:56I'm baking in clay is one of Esme's signature courses and I think that creativity art and progressive cooking it's really gonna push us to that second star

06:09Oh, yeah, that's phenomenal

06:14Amazing. Thank you

06:16Blimey

06:18Stunning

06:19Esme is a one mission star restaurant. That means the food is absolutely excellent

06:25But if they'd really want to push to a two-star, it's the inspectors they need to convince

06:34There is a profound difference between a one and a two-star

06:38We're looking for a greater level of complexity than one star

06:42We'll see more of the chef's personality coming through in the dishes

06:46People who are very interested in art are able to identify painters from their brushstrokes

06:52Food is exactly the same

06:54There's a difference between David Hockney Picasso and Rembrandt and once you start moving up to two stars

07:01We're looking for the style of the chef the personality coming through so much more

07:10Hi guys, happy Sunday

07:12Happy Sunday

07:14We have 23 covers coming in tonight

07:16Beth Lane is coming in at 630. She is a very big person in our industry

07:22She dines at restaurants all across the world. She's a voter for opinionated about dining. Everyone knows what that is

07:28Beth is an influential foodie on the Chicago restaurant scene if they can impress her

07:34They'll know they're on track for the inspectors

07:36Make sure we're on top of it and we're doing the right things and the right steps of service. It's really important

07:40Yes, chef

07:42Chefs, are we ready?

07:44Ready!

07:45Chefs!

07:46Chefs!

07:47Doors!

07:48Doors!

07:49Guests in the house

07:50Yes!

07:53Four canapes on deck

07:55Four

07:56Order in two

07:57Two

07:58Caviar

07:59Caviar

08:00Nine, ten, eleven, twelve

08:03Hands, please

08:04On the P1

08:05Everything is running smoothly so far

08:10And right on time is the VIP

08:12You look lovely

08:13Thank you

08:14Yeah, we're very excited to have you in

08:15And Beth Lang

08:20Beth has arrived, is off the front door

08:23I'm just heading right to this table here

08:27She's shown to the best table in the house

08:29Where her canapes waiting for her

08:31Their caviar

08:32When it got to the table it slid down

08:34She's taking photos of everything

08:36I'm talking to my team to make sure that they're dropping it appropriately

08:39But that we don't have the issue moving forward

08:41Jenna's USP is that dishes look as good as they taste

08:45So the dodgy service really isn't helpful

08:48So tonight we have partridge

08:50It's very similar to quail or pusan

08:52Which is young chicken

09:03How's everything tasting so far?

09:08Oh my goodness

09:09What the fuck was that?

09:11It's embarrassing

09:12I was going to say I'm a little embarrassed but I hope that you're alright

09:16Well, clearing our best table

09:18The place slipped off Christine's hand and they fell on the floor

09:28At least you didn't get all over your beautiful shirt

09:30So I can say

09:32No, no, we're all safe

09:34I think you're okay

09:37That was embarrassing

09:39I need to talk to you about me breaking the plate

09:42I heard

09:44Literally

09:46Did you talk to her at least?

09:47I talked to her

09:50She's okay

09:51Did it get on her or not?

09:52Nothing got on her

09:56Hi, how are you?

09:57Hi, good

09:58How was everything?

09:59It was great

10:00Again, I'm sorry

10:01Sorry for the plate drop

10:02Don't worry about it

10:03Accidents happen

10:04I appreciate that

10:07Dropped plates are a nightmare

10:09It doesn't matter

10:10It doesn't matter if the food is spilt on a normal guest

10:12An influential foodie

10:14Or an inspector

10:16It's all just bad

10:18And it's the kind of mistake Jenna worries would jeopardize the star they already have

10:22Let alone their chances of getting a second

10:24Got hands

10:25Order in two

10:26Two

10:27Soigne

10:28Soigne

10:29Soigne

10:30Go home

10:36Go home

10:42Take care, thank you

10:44Lusha got four

10:48Why is he always doing something fucking stupid like on his phone in the service station

10:52We are calling for hands and having Manny run things and he's on his fucking phone

10:56Jesus fucking Christ

11:02Jesus fucking Christ

11:07What's that?

11:08Send him, send him home

11:09I don't want to deal with this

11:10I don't want to, I don't want to get upset

11:13The front of house team is overstretched

11:16So mistakes keep happening

11:20You can make the most beautiful food and it can be perfect

11:22But if you don't have the team to present it

11:24It's not acceptable

11:26How are you going to get to the second star, dude?

11:29It's a good question

11:30You can't get this fucking second star if we're dropping a fucking bassoon train in the middle of the diving room

11:35Yeah

11:48Across town in the hipster Ukrainian village

11:51New restaurant fell for having an even harder time

11:54There has been so much conversation about them online

11:58It's caused such a stir

12:00Not all of it's good

12:02Today

12:04I get to make up my own mind

12:08Welcome in

12:09Welcome in

12:11Oh, that smells good

12:16Thank you very much

12:17Thank you very much

12:18A little bit of how this restaurant works

12:19We work directly with farmers

12:21We go to the market every single day

12:23And we make a menu based on what we get

12:24So it's constantly changing

12:26So how many courses?

12:27We try not to count

12:29We do like to warn you the food comes fast

12:31Yeah

12:32Encourage you to keep up at our pace so you're not here all night

12:34Have fun

12:35Thank you very much

12:36I've heard there's about 30 courses

12:42Isn't it dirty?

12:44The controversy seems to be around the number of courses

12:46The changing menu and how minimalist it is

12:49Let's see

12:51Pan-dove scallop

12:52Lovely

12:53Grill it just on one side over cherry wood embers

12:55Three sauces

12:56A sherry butter

12:57Black garlic vinaigrette

12:58And then another sauce we call it Magna Carti

13:00Nice

13:02Thank you

13:04Oh

13:06Really lovely

13:07And they've only cooked the scallop on one side

13:09Trying to be as uninvasive as possible

13:12Which some people may like

13:14And some people may think it's a shame

13:1630 courses might sound ridiculous but it's quick

13:21And they're just bites

13:22They're small dishes

13:23It's not like I'm eating a whole lasagna each time

13:26That would be fun

13:30That's a really enjoyable dish

13:34Really simple one

13:35Two ingredients here

13:36You have a gill feather rutabaga

13:38You simmer that in a dashi

13:39In that dashi as well

13:40Infuse a little bit of ham

13:42I mean presentation wise

13:50There's simple

13:51And then there's making a steak

13:58Yeah that broth's real good

13:59That's the real style of this

14:03Presenting food over this many courses

14:05And this paired bath

14:08It's not going to be for everybody

14:09But sometimes to stand out

14:12And to win a star

14:14You have to push the boundaries

14:16The question is

14:18Is this maverick approach pushing those boundaries

14:21A bit too far?

14:30The Friday is meh

14:31Yeah

14:32These days we're at fault

14:34Thanks to those first brutal comments online

14:37Bookings have tanked

14:39It's pretty much consistent

14:40In that every day is like 25% booked

14:42Yeah

14:43It's 25%

14:4425%

14:4525%

14:46Just over 30%

14:47And then those three days are just garbage

14:49Yeah

14:50I mean

14:51I knew we would be divisive

14:52I didn't know how divisive we would be

14:55You know I think we opened like

14:56The most felled version of felled

14:58That he wanted to make

14:59You know I

15:02Think we should pull back a little bit

15:04Make some changes

15:06And not be so

15:08Off the wall

15:09But I mean that's the

15:11You know

15:12That's the struggle here right?

15:14Us getting a star now

15:15Is different than us getting a star six weeks ago

15:18Because that's the kind of publicity

15:20That would really help

15:22It'll happen

15:24It's just a waiting game

15:26You know?

15:27Over in Uptown

15:35Chef Norman at Carino

15:37Has been working day in and day out

15:39Since opening 10 months ago

15:44Norm needs a star to guarantee Carino's future

15:47What do you do, amor?

15:48So he can support his family

15:50Hello, how are you?

15:51Bye

15:52Bye

15:53When you're a new restaurant and you've got no money

15:58You've got to do everything yourself

16:02Norm collects many of his own supplies to avoid delivery charges

16:07I mean, I guess I could get someone else to do it

16:11And thank you for your patience

16:13But that would probably require paying them to do it, right?

16:17I've never worked this hard

16:19I wish I had an extra eight hours a day

16:22You know, when you're running restaurants

16:24The work's never done

16:25When I was a kid, my mother worked 50, 60 hours a week

16:36Just a single mother working hard, taking care of two children

16:40Kiwi, no palis

16:42You know, technically I come from a broken home

16:45The home that didn't have a father figure

16:48Okay, okay, gracias

16:51See you next time

16:54But at the end of the day

16:55It's about me

16:56And my wife and kids

16:58Not about his life

17:01It's about the story I want to write

17:03Not the story that he wrote

17:04It's been six weeks since Norm last had the chance to visit his wife and kids in Mexico

17:19To go

17:27Yhhhh, yhhhhhhhhhh

17:30Yhhhhhhhhh

17:32Yhhhhhhh

17:34Yhhhhhh, ven, ven papà

17:36Mira ya no estés triste

17:38Vas de con orbes, vamos

17:40It just feels good that they remember me, right?

17:59You know, I guess that's my biggest fear.

18:02Is that they don't remember me.

18:04Because I'm not here every day, you know?

18:10And arroz, frijol, saboia.

18:15The truth is, the restaurant is good.

18:19It's good, but it's very difficult, for me.

18:23And also for us, it's very difficult to not be 24-7 with us.

18:29Everything is good in the restaurant.

18:31Everything is good for the children.

18:33And because I know, if you win a Michelin,

18:35the restaurant is good for years.

18:38Good, seguro.

18:39Yo creo, para mí, cuando yo ver mi nombre

18:43y el restaurante es nombre

18:44y ellos poner la camista blanco encima de yo.

18:48Y todo tu trabajo ha valido la pena.

18:52Estamos seguros de que puedas ganar.

18:55Y tú sabes que para nosotros ya eres nuestro ganador.

18:58Gracias, amor.

19:01Rapper.

19:03Robert.

19:05Mira.

19:05I feel like, obviously, we need some assistance and support.

19:19Katrina and Jenna know they cannot have a repeat of the night of the dropped plates.

19:23The Michelin inspectors are out.

19:27They urgently need to hire more staff to deliver a genuine two-star service.

19:32Let's go, team.

19:33Let's do it.

19:34But to do that, they need to find money.

19:37And that means artist-chef Jenna is going to have to make some compromises.

19:44So, we know we need to hire anyone who's of a decent caliber is going to cost money.

19:48So, that means one thing and one thing only for us.

19:51I know you're going to get super mad, but, like, what are we cutting?

19:54We have to cut something off the menu.

19:56I don't want to take anything off the menu.

20:04I can take a look at it, but the first thing that jumps out would be the sunflower on dessert.

20:09It's a sunflower person, which is quite expensive.

20:12How much money does it save, though?

20:13I mean, it's $3 a stand.

20:15They're 30 covers a night, five days a week, 48 weeks a year.

20:18We're at $25,000.

20:21Okay.

20:22But that's something I want to do.

20:25It's like, you know, cutting out a chapter in a book.

20:28I feel like it would be incomplete if it just...

20:30What would be incomplete?

20:31The menu would be incomplete?

20:32The dish.

20:33It's not the way it was intended.

20:35Not to be mean, but, like, how many people are going to know what the original intention of that course was?

20:40None of them.

20:41But if you have a misstep during service, that's very clear and evident.

20:47Breakdown in five.

20:49Five.

20:50Okay, I'm going to go clean.

20:51Okay.

20:52All right.

20:53$25,000 to front of house.

21:04Jenna has decided to listen to his wife, Katrina, and is experimenting with removing the sunflower.

21:11Maybe we take off the sunflower shoots and put some sunflower petals on it.

21:14Okay.

21:19How is it?

21:19It just doesn't taste balanced.

21:24If Jenna can redesign the dessert...

21:27Looks good.

21:28...he's willing to take a gamble and put business over art.

21:31It's a turkey.

21:33It's a turkey.

21:45Did you make one?

21:46Yeah.

21:46Wow.

21:47You have a vision for something, but life has a weird way of telling you what you have to do or what you need.

21:57Oh, man.

21:58How was work this morning?

22:01Where are we with the sunflower dish?

22:03I took a photo.

22:04Oh, okay.

22:05Let me see.

22:07So, what actually changed?

22:09They're still the same components.

22:10Yeah, we got rid of the single sunflower per person, and we took the components from that bite that was on that and consolidated it inside to the bowl.

22:19See, it's okay, daddy.

22:20Yeah, okay, honey.

22:22It looks good, right?

22:23Oh, God.

22:24You want to eat it?

22:28Here, daddy.

22:29It looks good.

22:30Thanks.

22:31I don't think people are going to notice.

22:34Come give me a hug.

22:35Give a kiss.

22:36Bye.

22:36It's always this constant battle back and forth.

22:41Bye, dude.

22:42Bye, daddy.

22:43The push and the pull.

22:45Daddy.

22:48It's a constant inner conflict, creating the dishes as it was intended, but knowing there's a budget and a business.

22:56If we take the creative and the art aspect of any dish off the menu, it could jeopardize us trying to get a second star.

23:04We're balancing all of that is a pot of boiling water.

23:22Good morning, everybody.

23:23Good morning, chef.

23:25At Feld, Jake is having to rethink his creative vision, too.

23:29He's called a team meeting to set out his new strategy for the restaurant,

23:32one that he hopes will entice diners back in.

23:36So, we're going to switch stuff up, but we're going to switch stuff for the better and not just switch stuff for the sake of switching stuff.

23:42We're learning that we need to be a little more comforting and a little less minimalist.

23:48So...

23:49Obvious has a place.

23:50Obvious has a place.

23:51A place it felt now because of the Midwestern palette.

23:54We weren't good enough when we opened.

24:01That's on me.

24:02I screwed up.

24:05You get humbled and you can either sit back and die or you stand up.

24:11I don't work.

24:13All right.

24:13Let's get to it.

24:15Let's get to it.

24:17With sage oil so I can see what that's like.

24:20Jake is sticking to his guns, showcasing seasonal produce.

24:25But looking for ways to make his food, well, a bit easier to enjoy.

24:30He's creating Feld 2.0.

24:34Interesting.

24:35There's so many things we need to do.

24:37We need to get faster.

24:38We need to get better at dropping cutlery.

24:39We need to get better at explaining dishes.

24:42There's nowhere we can't get better.

24:43He's still changing the menu daily, but he's reduced the number of courses and is drawing

24:50on his years of experience in Michelin restaurants.

24:53Starting with a classic trout and sorrel is one of the most old school combinations on

25:00earth.

25:00And he's broadening the dishes so they aren't all ultra minimalist.

25:04We're introducing chelita's pickled peach and the sauce.

25:08Compared to when we open Feld, this is already a more complex dish.

25:12It's still provocative, but now it's intentionally enjoyable, too.

25:16By lightly grilling peach, you just add a little smokiness.

25:20You know, warm peach is such a nice flavor.

25:23Quite comforting.

25:24He's hoping these upgrades will excite diners and, crucially, the Michelin inspectors.

25:30We take the kiku melons and we just, like, dress them in this syrup.

25:34I like that.

25:35That would be very nice.

25:35Yeah, that would be dope.

25:37And sauce.

25:38We're working on dishes that give us more wow moments with guests.

25:42I wasn't thinking in that way when we opened.

25:45We can do this.

25:47This is a new dish that we're very excited about because we love this trout.

25:51Trout dish tonight is the kind of dish that is the future of Feld.

25:54It's thoughtful.

25:54It follows our philosophy.

25:56And it's something I would be proud for any inspector to eat.

25:59How long is it going to be on the menu?

26:01That trout dish will be off the menu next week.

26:03All right, guys, we got a very fun surprise article written about us today.

26:17Here's a really good quote.

26:18Feld and chef Jake Patashnik are really trying to do something new enough that it changes the conversation.

26:22That's because of you guys as a team.

26:25And now we're going to just continue crushing it for the future.

26:28Jake is clearly quite confident about his new direction at Feld.

26:36And the bookings and reviews back that up.

26:39And it's not uncommon for a new restaurant to take a little while to find its feet.

26:44But for the Michelin inspectors, all that matters is how good the food is on the day they visit.

26:50So the question for Feld is, have the inspectors already been?

26:54It's Saturday.

27:04All the restaurants in Chicago are getting ready for their busiest night of the week.

27:09The perfect moment for a Michelin inspector to blend in.

27:13All right, guys, let's line up.

27:14With the money saved from their sunflower dish, Esme have been able to boost their front-of-house team.

27:19It's more support to you guys in the front-of-house, one team coming together to get this done.

27:24Yes, chef.

27:24At Feld, they are fully booked.

27:28Hi.

27:29Hi.

27:29Welcome.

27:30We have 15 guests tonight, eight sharing plates.

27:33Beth Lang is coming in.

27:34Beth is a big foodie around Chicago.

27:36If Beth is in, then Feld 2.0 is probably on the Michelin radar.

27:45Meanwhile, Norma Carino has even more on his plate.

27:49We have two different solo diners coming in tonight.

27:52You guys need to be really consistent.

27:54You need to focus.

27:55You need to really pay attention to every single detail.

27:58Everything needs to be perfect.

28:00High energy tonight.

28:01Be really vocal.

28:02Let's have a good service.

28:03Yes, chef.

28:04Hello, welcome.

28:15How are you?

28:16I'm good.

28:16At Carino, the two suspicious-sounding diners have arrived within minutes of each other.

28:21But there's a problem already.

28:24Hi, Jesus.

28:25This is Chef Norman over at Carino.

28:27Your dinner reservation you booked for was at 6 o'clock at the chef's counter, correct?

28:31Two guests are late.

28:33Everyone at the chef's counter has served a 12-course menu at the same time.

28:37So until they arrive, the solo diners are being kept waiting.

28:41This fucking guy says his fucking reservation is at 8 o'clock.

28:45What?

28:46But how long until you get here?

28:47You know, I'm really sorry.

28:49I really can't make these people wait a half hour.

28:51All right.

28:52All right.

28:53Hey, we lost two on the turn.

28:55Lost two.

28:56Sam, lost two.

28:58Of all the nights for that to happen, that would happen tonight.

29:00At Esme, they're dealing with their own surprise guests.

29:10Welcome.

29:11Table rave, please follow me over.

29:13A walk-in solo diner.

29:19Fuck.

29:20It's possible that a walk-in, especially as a solo, is a potential Michelin critic.

29:26It makes life a bit stressful, but I think the team's up for it.

29:31We're happy with this new team that we've recently structured, and it makes me very confident.

29:35Now you'll notice a few small bites already set on the table.

29:40The newly beefed-up front-of-house team are stepping up to the plate.

29:49At Feld, service is running like clockwork, too.

29:53King oyster mushrooms here set up two ways.

29:57His ducks are moulards, cross-grid of Muscovy in Peking.

29:59We drive that 29 days, grill it over the coals from the moment you walk in the door.

30:05I'm pretty happy with that one.

30:08What, do you think Beth is enjoying your meal?

30:09She seemed pretty enthused every time I saw her at the table tonight.

30:12I mean, she eats everywhere, so...

30:14Yeah.

30:15If she likes it, then we're doing something like...

30:18How'd you guys learn about the restaurant?

30:21Run it.

30:23Yeah, no, that's fair.

30:25It's polarizing the place.

30:27Really?

30:28Yeah, it is.

30:29And is it the worst meal you've ever had?

30:31No, it's been amazing.

30:32All right, great.

30:32I was going to say, like, I love watching a train wreck.

30:36I like that when you...

30:37Yeah, I like watching one.

30:41I don't like being a part of one.

30:42Are you right about this stuff?

30:44No, I just love restaurants.

30:46Do you work for some great?

30:48People think I am, but...

30:50Do you work in Dallas?

30:51No.

30:52I see.

30:53You could be.

30:54Maybe.

30:55Maybe.

30:55Yeah.

30:56Yeah.

30:57Yeah.

30:58Yeah.

30:59Yeah.

31:00Yeah.

31:01Yeah.

31:08At Carino, with not one but two solo diners at the chef's counter, Norm is on red alert.

31:14So, what's the story with, um, Carino?

31:17Well, you came here.

31:18You tell me why you're here.

31:19I've been to several Michelin star Mexican restaurants before.

31:22So, you're a little star chaser, or what?

31:24You like to eat at those kind of restaurants?

31:26Well, I also do what we enjoy the food, too.

31:28Okay, okay, okay, cool.

31:29Yeah.

31:30Well, I think we can say that he's definitely not a personal inspector.

31:32Yeah.

31:33He's telling everybody that you eat at every Michelin star restaurant.

31:36You know, I don't think a Michelin inspector would tell you that.

31:40The team are no longer worried about the male solo diner.

31:44All eyes are now on the woman.

31:47So, this is our Agua Chilli course.

31:49We got Aura King salmon.

31:50But her eyes are fixed firmly on the food.

31:54Pickled pearl onions, chili vaping out from underneath.

31:56Chili is holding a lot of photos, and it looks like she might be king details.

32:01Constantly writing notes, taking loads of photos of the food.

32:05That's certainly the behavior you'd expect from a Michelin inspector.

32:08Some cherry picking raviolis over here.

32:10Try to find the best one for that lady.

32:12Three, four, five, six.

32:15Hands.

32:16Sam, let's go.

32:17Yeah, come here.

32:18This is our pasta course.

32:21Ravioli that's been stuffed with wheat licoche, otherwise known as corn spoon of the truffle of Mexico.

32:26Mmm.

32:27Well, based on what I've experienced so far, I'm gonna be extremely angry if you guys do not win a star.

32:32You're really putting the pressure on me, bud.

32:35It's not ideal for Norm to have such a chatty diner, sat next to a possible Michelin inspector.

32:42How'd you hear about us?

32:45Podcast.

32:47Okay.

32:48Are you from Chicago?

32:50Boston.

32:51You like it over there?

32:53The food scene is just not as vibrant as it is over here.

32:56Chicago?

32:57Okay.

32:58Lots of chefs believe Michelin inspectors don't judge in their home city.

33:02It's one of the reasons they like to know where you're from.

33:05Where are you eating next?

33:07Supercano.

33:08Supercano.

33:09Another one of Chicago's Michelin contenders.

33:11You get around, huh?

33:12It sounds like a job.

33:14Right?

33:15Okay.

33:16If this lady isn't an inspector, she's certainly doing a good impression of one.

33:26At Esme, the solo diner is making everyone nervous.

33:30What's the woman doing at 11 in her notebook?

33:33Is she taking notes?

33:35And the kitchen is feeding the pressure.

33:39Did you play that other single?

33:41Uh, yes, Chef.

33:42You did?

33:43Both of them?

33:44No.

33:45I need to do the plump for that one.

33:47Hey, you two.

33:48Lock it in.

33:49I do not want to send that.

33:51You got hands, Goose.

33:52Go.

33:53Go.

33:54Go.

33:55Go.

33:56Go.

33:57Go.

33:58How's Table 11?

33:59I'll touch faces there too, just check and make sure she's okay.

34:02Actually, I'm gonna do that now and I'll circle back.

34:04The floor team is smashing it, not literally this time, but they have bad news for the kitchen.

34:13One of the signature clay birds has come back to the kitchen hardly touched.

34:18Taste it.

34:19A little dry.

34:20Yeah.

34:21It's been overcooked.

34:22Are they small?

34:23Some.

34:24I can start taping smaller ones.

34:25Yeah.

34:26Is it a one-off?

34:27Or is there a problem with the whole batch?

34:28Chef Jenner, would you like me to do a bird?

34:29Who's it for?

34:30Single dino.

34:31There's nothing they can do about it.

34:33I'm putting bird on fire right now, sir.

34:34The solo dino is ready for her bird.

34:59Meanwhile, at Carino, Norm thinks he's dealing with a genuine Michelin inspector.

35:03All right, so let's start a tackle flight, if you will.

35:06But another customer has caught the team's attention,

35:09proving you don't have to be solo to be suspicious.

35:13Table 1 is taking pictures and notes.

35:15Are you fucking kidding me?

35:17Like, really educated with food, too, from L.A.

35:20Just taking a lot of notes, though.

35:21But the thing is, everybody takes photos,

35:24and everyone's texting on their phones.

35:27You can see why the secretive Michelin process

35:30can drive chefs mad with paranoia.

35:32You're trying to stay focused, but your brain keeps asking,

35:36could they be Michelin?

35:38Could they be Michelin?

35:40Could they be Michelin?

35:41We don't know when.

35:42Just you have to keep an eye out.

35:44We don't know who.

35:45Have you been here before?

35:46How'd you learn about the restaurant?

35:48Uh, but we know Michelin's gonna be here.

35:52I've done this for a thousand times.

35:55Last one.

35:57But I still have that voice in my head.

36:00Could that be a Michelin, Inspector?

36:02But there's no going back.

36:22How'd it go?

36:33Good.

36:34It's close to right.

36:35OK, nice.

36:36Yeah.

36:36Was it dry enough?

36:37Was it clay?

36:38When you hit it, did it break?

36:39The...

36:40Where we want it to be is werewolves.

36:42That's good.

36:43Saturday night service is over.

36:49Everybody has survived it.

36:51Or at least, they think they have.

36:53At times, I feel like we've done enough to garner a second star.

36:59At times, I feel like I have no clue.

37:01I think we've worked hard enough, and I think we work really hard every day, and we're very consistent.

37:10And I hope it's enough.

37:14You're gonna toast your marshmallow.

37:15I'm gonna set you up graham crackers and chocolate.

37:17And when you're done, you throw your stick straight in the fire.

37:19I think we are now a restaurant deserving of a star.

37:24I don't know if we were when we opened, but I feel really hopeful.

37:32Thank you very much.

37:33I hope you enjoyed your experience.

37:36She laughed when I said, is it like a job?

37:39I know, that was funny.

37:40Yeah, she laughed, didn't she?

37:41Yeah, I think she was one, huh?

37:44Hopefully.

37:44It's not physically hard, it's mentally hard.

37:50But this is how I want to cook, and this is what we want to achieve.

37:54I've got to prove it to myself and to Michelin that this is real.

38:07Two weeks until the Michelin ceremony, and the invites have been sent.

38:12It's time to find out who's still in and who's out.

38:23I got news.

38:24Good news.

38:25You got Michelin invite.

38:27Congrats.

38:29That's awesome, man.

38:31Two?

38:32Two, baby.

38:32The email just says from Michelin guide, please join us in celebrating the 2024 Chicago Michelin

38:42guide ceremony.

38:44Hey, Sam.

38:45Hey.

38:45Guess what?

38:46What?

38:46About the email.

38:48What email?

38:49From Michelin.

38:50No!

38:51What?

38:51Oh, I was outside?

38:52Holy shit.

38:54Woo!

38:55Woo!

38:56Woo!

38:57Woo!

38:58Woo!

38:59Woo!

39:00Woo!

39:01Woo!

39:02We didn't get the call this year, okay, but I'm looking toward it for next year, for sure.

39:09Next year, there's no excuses.

39:12There is, however, an unexpected silver lining.

39:16Oh, this is cool.

39:18I just got an email.

39:19Dear team, we are pleased to share the following information for Feld in Chicago.

39:24Congratulations to the team on your inclusion in the 2024 Michelin Guide to Chicago.

39:28All right.

39:29Feld is good.

39:30They're out of the running for a star, but they have made it onto the Michelin website

39:35of recommended restaurants.

39:37That is good.

39:37We're good.

39:38Thank you, David.

39:38Putting them in the top 1% in the whole of Chicago.

39:42Dishes like heirloom purple crowder beans in a pool, flavorful Benton's Country Ham Stock,

39:47and Japanese white sweet potato pave nestled in a creamy pecan puree.

39:51We can definitely figure out when they ate here.

39:53Yeah.

39:54Because Feld changed their menu so often, Jake knows the exact night they serve these dishes,

40:00and that means he can work out when the inspector came.

40:03We served those dishes on a menu one day, and we only had a single solo guest, and he was that

40:10really sketchy dude from New York who did not want to talk about who he was.

40:16Got him.

40:17It looks like the Michelin inspector came just a few weeks after opening.

40:20They dined at Feld 1.0, before Jake made his changes.

40:25Norman Rodriguez, we're on to you.

40:27We're on to you.

40:30If that is your real name.

40:45It's awards night.

40:46The city's best chefs have made their way for the most nerve-wracking night of the year.

40:57Can Chef Norm win a star with Carino in his first year and secure his family's future?

41:04And can Jenna and Katrina make the jump to two stars for their food meets art restaurant Esme?

41:10We've accomplished a lot, and what I'm the proudest of is, it's been an adventure.

41:19For these Chicago chefs, it's crunch time.

41:27For me, just validation.

41:29Included in the same group as other chefs I respect.

41:34There's still a little bit of shock.

41:35Good evening, everyone, and thank you for joining us tonight.

41:44Chicago in the house.

41:45Woo!

41:46Woo!

41:47Woo!

41:48Woo!

41:49Woo!

41:50Woo!

41:51Woo!

41:52Woo!

41:53Woo!

41:54Woo!

41:55Woo!

41:56Woo!

41:57Woo!

41:58Woo!

41:59Woo!

42:00Woo!

42:01Woo!

42:02Woo!

42:03Woo!

42:04Woo!

42:05We want their name to appear later in the two star category, not now.

42:12Atelier located in Chicago.

42:15I have a hard time sitting still.

42:17I'm always kind of in a rush from A to B.

42:19A so to sit in these moments that anxiety builds.

42:24It's very difficult.

42:29Kалsa.

42:29The Dabney

42:33El Cielo

42:38Oh my god, this is tense

42:44Esme

42:49Oh, Esme

42:51Okay, Esme's name is there

42:55That means one star retention for another year

42:59No two stars

43:00I think chef Jenna is going to be pretty disappointed

43:06However, to keep that one star still an achievement

43:10Your star is never guaranteed

43:12It's truly an honor to be here

43:18Celebrating the passion

43:19My new one stars

43:20This is my favorite bit

43:22I can see chef Norman

43:24I really, really want him to get that star

43:28Remember, being here doesn't guarantee you a win

43:32And if you have a jacket on, gentlemen or lady

43:35Remove it because you'll have a new jacket to put on

43:38Chef Tatiana Mora

43:40Congratulations

43:43There are a lot of nervous faces in this room right now

43:48This can be complete heartbreak

43:52Or absolute euphoria

43:54Omikase at barracks

43:57Rose chef Ricky Wong

43:59Congratulations

44:01We have to make room

44:07For who's coming up next, okay

44:09Get ready for more excitement

44:12As one Michelin star is awarded to

44:14Carino

44:23Carino

44:23Chef Norman

44:25Oh, it's so good

44:30We've done it

44:32This is your moment

44:33We've got to remove that jacket though, my friend

44:35We've got a new jacket for you

44:36Oh, man, I'm so happy for you

44:39Spectre's noted that chef Norman's approach to Mexican cuisine is deeply rooted in his personal history and travels

44:48Delivering an experience as personal as it is extraordinary

44:52Let's get your photo right here, chef

44:53Right next to the Michelin man

44:55Give everyone a round of applause

44:58All of the people on the stage who's joined the one-star family

45:02Carino is the only restaurant in Chicago to win a new star this year

45:15I was so happy for Norm

45:16And it's so deserved

45:18Good job, buddy

45:19Good job

45:20You know, so proud of him

45:24We are going to get a second star

45:27It's just, I knew it wasn't this year

45:29Okay

45:30I'm just happy we kept our star

45:32We're like the Cubs

45:34Wait till next year

45:35Thank you

45:37Thank you

45:39Oh, she's calling me

45:46Hey, how are you?

45:50Yes

45:51To put it in a restaurant

45:53Thank you

45:54Thank you

45:55Thank you

45:56Thank you

45:57Thank you

45:58Thank you

45:59Thank you

46:00Thank you

46:00I still need to process it

46:20Words can't really describe it right now

46:23But obviously there's a huge sense of validation

46:25Norm is meeting up with a team who helped him win his star

46:32My gas tank was getting close to empty

46:51Now he's got to find another one on there next year

46:55And now I just feel like someone just filled it up

46:58You know

46:59They're ready to burn some more fuel

47:01Let's party, right?

47:04Cheers

47:05Cheers

47:06Cheers

47:07Cheers

47:08Cheers

47:09Cheers

47:10Cheers

47:11Next time, the Nordics

47:13Home to some of the world's most famous restaurants

47:16That is wonderful

47:17Can a young couple who are down to their last dollar win a star selling the car will not save

47:25the business deep in a Swedish forest the chef is under pressure as he attempts to win

47:31his second you've got to be fucking kidding me and in Copenhagen a chef in the trouble

47:37past stop stop stop stop are you guys insane we need to be on top of them wants to achieve

47:41the ultimate three Michelin stars

47:44Oh, yeah

48:14Thank you

48:16Thank you

48:18To be continued

48:26Thank you

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