Knife Edge Chasing Michelin Stars Season 1 Episode 2

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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's it take to become one of the world's greatest restaurants?

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

00:35And 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 working for the mission guide is a bit like working for the CIA

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

01:01It is definitely a vip on table six a star could be the difference between going big

01:06I want three star or going fast. I'm losing about

01:11$20,000 a month we follow chefs around the world

01:14Pushing themselves to breaking point

01:16Oh course of an entire year. They'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

01:28It's one plato the pescado or is un plato the mierda in media all culminating in glitzy award galas where lives will be transformed

01:37One Michelin star to this is everything

01:51Wow welcome to new york

02:01Beef is so good

02:04So new york the michelin ceremony is drawing ever closer where the world will find out who has been awarded their famous stars

02:14Chicken for two three six kokodaka hoping to do something unprecedented

02:17And win a star with fried chicken and what the fuck is going on my family better sign up for this

02:25The musket room are trying to hold on to this make sure they're hot

02:30Come back come back

02:31But chef mary has been stretched to her limit. There's a lot of pressure to uphold everything we've built so far

02:39And the subway restaurant noxu owner bobby is losing thousands of dollars a week

02:45While chef day still in his twenties

02:48Is trying to cope with the pressure of running his own kitchen for the very first time people like him

02:55Perfection isn't even enough

02:57Fuck

03:15Sometimes i get fired up a little bit during service

03:23As a cook i should really keep working on controlling that but sometimes it comes out

03:29I guess it's passion but that passion that

03:33In a good way is passion in a bad way it's just angry you know you're just crazy guy

03:38He's very hard on himself

03:44Which which sometimes it's a good thing because he's always wanting to get better every day

03:51There are days where i would check the cameras at four in the morning and i would see him cooking and

03:59At first i thought it was yeah i thought it was crazy

04:02Hmm now that i look back he doesn't want to fail oh my god man

04:12I feel like we're all vying to get this star right i think it would change our lives

04:18Two weeks before the michelin awards comes one of the most nerve-wracking moments of the year

04:31The day restaurants find out if they've been invited to the ceremony and are still in the running for stars

04:37Do you guys see the email yet what email i have so many emails i got the michelin invite

04:50To the gala to the gala

04:53Amazing an invite doesn't guarantee you an award many a chef has been crushed on the night

05:00Yeah worst case we show up to the ceremony and we don't get a star

05:07Hey steven

05:15What

05:19Hey chefs could you stop for a second we just got our official invite to the michelin ceremony

05:27Are you serious yeah oh

05:29Gosh but it could still mean nothing no i don't know this is my first this is our first time

05:37Oh wow i'm not going

05:41You have to go why not go it's just too much pressure there

05:46Think about the past year and a half everything you put into this restaurant yeah

05:51I mean we're literally at the finish line just a lot of pressure from here you know the whole thing but

05:58I just i just

06:00There's so many great chefs gonna be in the ceremony and i'm a young kiddo i just

06:04I don't deserve yet i i think that i need a long way to go and i don't to level it to hang out with them i think

06:10Where will you be if you're not going oh i might go fishing i don't know

06:21So this is it

06:25Once a year the very best chefs from each region are invited by michelin to a spectacular ceremony

06:32Where they announce who has won their famous stars

06:39Has kokodak really made fried chicken so good that michelin will give them a star

06:44So many sleepless nights blood sweat and tears but ultimately we have a mission to achieve

06:54Has chef mary taken our eye off the ball at musket room and lost hers there's a lot at stake to keep the star

07:01We haven't been around as much we've been doing so many other things

07:04Where we keep it this year i don't know and can day prove the haters wrong and win big

07:10At just the age of 29 getting that star it would be the underdog claiming victory

07:17It would be the happy ending

07:21Oh man thomas keller narrow prepare hero

07:26Haven't seen bake him from noxu yet but hey people are still coming in

07:33Film has the oscars music has grammys restaurants have michelin tonight

07:40Careers will be made and hearts will be broken

07:45Hello hello

07:47Good evening everyone so thrilled that you're joining us here today. What an incredible night we have ahead of us

07:55Okay, just about to get started

07:57Oh, my house feels quiet. It's quite touching the boundaries of what's possible in the kitchen

08:03Still can't see chef dave here

08:05Let's take a moment to celebrate restaurants that have upheld their michelin star distinction

08:15Okay, now we're about to do restaurants that already have one star in the last year's guide. Are they retaining them this year?

08:21Hasamono

08:22No

08:23Are we gonna see the musket room?

08:25Has men done enough this year to keep that star?

08:30Crown shy of elegant new york

08:35Bravo

08:37Let's go

08:38Oh

08:43Mari in the heart of new york

08:47Next the musket room of new york

08:50Oh

08:57Oh, what a relief

08:59Well, well done, mary

09:02All right, let's go, bless you

09:08All right now it's time to meet the chefs and teams earning their very first michelin star

09:15Are we gonna see cock-a-duck out there the in place the creative fried chicken joint?

09:23Noxie will mean everything to that little tiny subway restaurant and solve a lot of their problems

09:30getting bums on seats and allow them to survive

09:33Winning a michelin star is a life-changing achievement

09:37A moment that will define their careers and inspire the future of gastronomy, so

09:42Let's not wait any longer. I am thrilled to announce one michelin star to

09:51Bar miller

09:52Chef Ken Miller from right here in new york fairies

10:00Okay, we award one michelin star to

10:02They've done the a's and the b's we're now onto the c's will cock-a-duck next

10:13Okay, join me in celebrating as one michelin star goes to

10:21You

10:23So cock-a-duck is out of the running there'll be no star for their fried chicken this year

10:36Now we award one michelin star to

10:46On stage they're up to the l's and bobby really wants to see nox's name come up soon

10:51Bravo

10:59But chef day still isn't here

11:10We have more names to announce no we're not finished just yet

11:17Hello

11:21God's day

11:25And the excitement continues as we award one michelin star to

11:32Chef Miguel Guerra

11:34Congratulations

11:38One michelin star to

11:42Oh, man

11:51I'm not sure chef day kim

12:02Come on

12:05Join us on stage gentlemen

12:10Let's go bobby

12:11Give him another round of applause

12:16Oh, man that is so good for them

12:20This makes day the third youngest winner of a new york star ever

12:25Let's give everyone a round of applause

12:36Okay, thank you all for joining us tonight to celebrate the incredible 2024 michelin guys election

12:42So that's it for new york

12:48The winners can celebrate

12:50It's relief for the musket room

12:52And kokodak have a surprise

12:55Yes

12:56No way. That's amazing. Yay. Hey

13:00Kokodaka bib gourmand

13:02Yes

13:04A bib gourmand for michelin isn't quite a star

13:08But it is a recognition of high quality food at a reasonable price

13:13Pretty impressive for fried chicken

13:14But this night belongs to noxu and chef day

13:20Thank you so much

13:23Oh my god

13:25Good day, but

13:27It's the first chapter first stepping stones i should say

13:30Busy day tomorrow, you know

13:33Yeah, it's always busy day sauce behind the prep probably you know to noxu guys cheers cheers

13:38Cheers we did it we did it now we got to retain it

13:45We retain it or we go for two

13:51As the guests hit the after parties the michelin circus is moving on

13:59Operating in nearly 50 countries the secret inspectors are always out there

14:05They'd be looking for winners in our next city

14:08Chicago

14:23Chicago

14:25America's blue-collar heartland

14:28For years this place has been more famous for its deep dish pizza

14:32Oh, yeah, and it's hot dogs than it's great restaurants

14:36But look a little closer and you'll see that the food scene in chicago is exploding

14:42There is no shortage of ambition here but michelin stars those are hard to get

14:48Just 21 restaurants in the city wear that badge

14:51I've heard there's a hot new tip for a star in the fashionable ukrainian village

15:01I can't wait to try it but there's a catch

15:04They're not quite ready

15:17There's one screw missing so I just have to get a replacement

15:24There's no shortage of food

15:25This this this that's the list right now

15:29It's so stressful this

15:32Every day is like

15:33Bleeding catch this is my first time opening a restaurant my first time running a restaurant my first time owning a restaurant

15:40So every day I fuck up and every day I learn from that fuck up

15:45Jake patashnik is one of the most exciting and bold new chefs of his generation

15:50He's chicago born but trained in innovative one two and even three star kitchens around the world

15:57I worked at these really groundbreaking

15:59restaurants that people in the industry hear about them and go oh

16:04Crap you worked there

16:06Now he's brought these new ideas home to chicago to open feld

16:10This is mine if anybody touches this they die

16:13It's a little clock

16:15His girlfriend sophie suggests he get on social media to tell a story and build some buzz

16:21My name's jake and i'm starting a restaurant part of the joy of this whole process has been sharing it with everybody on takeout

16:28So he bared his soul and somehow collected 80 000 followers

16:36After years of working in other chefs michelin kitchens his childhood dream is finally coming true

16:42This is so cool

16:45This is like something i've wanted since i was seven but on a more literal basis this is two straight years of work

16:51And getting to like load up the restaurant with stuff it just feels so real it feels

16:56michelin

16:58Feld is different from most other restaurants because feld is driven by product and not technique

17:09And that means you're getting 30 small courses minimalistic cuisine that really allows the product to shine

17:16This is three michelin star quality fish a menu changes every day based off seasonality what is coming in the door

17:22That is the hardest way to run a restaurant it's a very rare way to run a restaurant and to me it's the right way to run a restaurant

17:30If you come to feld then it's tomato season in chicago you're gonna have a lot of tomatoes

17:41The michelin ceremony is just a few months away and the inspectors are already out

17:45If jake is in for a shot of winning a star this year he must open on time

17:51Hi yeah, but the problems just keep piling up okay, so we got a grant from the city of chicago

17:58We don't have the forms yet to finish everything and they're telling me to talk to you

18:03All right, i'm gonna go to the bank right now

18:06We might be good i just got a call that my forms were not a hundred percent correct for the grant

18:24I'm trying to beat the bank closing right now so i can get this done tonight so that i can get money to open

18:30And we're 16 days away and this is not what i should be doing

18:33I don't have a working oven guest water filtration system. I don't have a liquor license

18:39I don't have shelves hung up in the bathrooms out brackets under my wine glass shelves

18:46I have not cooked with anybody on the team we haven't even gotten to that point we're learning right now if they can serve

18:52It's all these little things

18:54I should be back lighting up a grill and going what's the best way to cook lamb

18:57And i'm not doing that this is unbelievable traffic a giant crash here

19:06What can we do better how can we do better what can i do what can we do

19:10My standards are really high and the expectations are really high people entrusted me with their money to open this restaurant you can't just fail

19:17I'm so close to breaking my own rules driving in the bus lane like an asshole

19:24Jake makes it just in time to sort his paperwork

19:35Hey there how are you doing

19:37So he can pay his final bills and open

19:47In the far north of the city there's a restaurant that's six months ahead of Feld

19:51Which means it's actually open

19:54This is a very different part of chicago this is uptown

19:57It's not exactly where you'd expect michelin fine dining restaurant to be

20:07How chicago is that?

20:12Love it

20:14Word is this place is a contender for michelin this year

20:17It's a mexican inspired restaurant called carino

20:21Here it is

20:23And i'm very excited thank you very much

20:27Here we're good to go

20:38I love being at the counter you sit in the kitchen just because you're seeing the magic happen you're seeing it all come together

20:47Carino is owned and run by head chef norman fenton and just like jacob feld this is his first ever restaurant

20:53He serves up a 14 course tasting menu a unique take on the food of mexico the place where he met and fell in love with his wife

21:03Hi chef hi how are you good how are you

21:08Depends on how you behave

21:14All right so those are chips and salsa

21:16On the spoon you got a little tortilla crumble

21:18Thank you chef a salsa verde jelly that's been dusted in fennel pollen

21:22Be very careful picking it up make sure you take it all in one bite dump it back

21:25And make sure you get all that crumble from underneath okay

21:30I like your expressions

21:32Yeah

21:33That's so good

21:35Really does taste like the best mouthful of chips and salsa like you know you get it just right

21:43That's really clever and i love it because it really sets the tone for the rest of the big one

21:46I had no idea what to expect but the food the vibe the atmosphere it's just it's also fun

22:02Look look what is this

22:09That's great

22:11Wow this is our oyster michelada kept the oyster coming out of washington and some marinating in a tomato dash

22:16You mean you know a little bit of modello gear foam you got that face you don't need oysters all right cool

22:30The oysters never tasted so mexican are your lips like burning from the little bit they're hot yeah

22:37It wasn't that spicy on the tongue but then it's it's giving me a real tickle

22:41All right, so this is our aqua chili course tonight we have a working salmon that's been cured in mezcal a little bit of a fresh

22:49Diced mango a cura roll pickled cucumber balls and then camille's pouring over the aqua chili liquid which is a peruvian style aqua chili

22:56consisting of aji amarillo ginger and satsuma oranges

23:01The dry ice is fun

23:03There's just something like activates the child in you you know you're just like woohoo

23:07Oh

23:14That's great

23:16Texturally it's so interesting

23:18You have things popping in your mouth

23:20You have cold warm chewy crunchy

23:25Texture

23:26I like textures off the chain yeah, yeah, what about the flavor though flavor sucks

23:30Oh wow

23:35Thank you very much and good luck thank you

23:43Norm started working in kitchens aged just 14

23:46Eventually becoming the head chef of a michelin-starred restaurant

23:50But he has never won his own michelin star

23:53By 2019 norm was burnt out

24:03So he quit his job and drove from chicago to mexico in search of inspiration and adventure

24:10You know, I lived down there for almost a year. I met my wife

24:13You know that blossomed into what it is now

24:15Now we have you know almost two-year-old and then I got a stepson that's nine

24:22Mexico lit a fire under norm

24:24He returned to chicago ready to open his first ever restaurant

24:29Carino

24:30He has a vision to blend mexican and european techniques in a way that he's not seen done before

24:37And one he hopes will be a hit with michelin

24:39Definitely a goal that we have you know 100 is to achieve a michelin star you know

24:46We're definitely shooting for stars here

24:49Carino means sweetheart in mexico

24:51Norm's nickname for his wife

24:53No, my wife's from cancun and my kids are born in cancun. They're still down there

24:57My wife's been in an immigration process for three years. Yeah, she's waiting on her interview in ciudad war is for

25:03since july

25:06While he waits for his family to get their visas

25:08Norm's up here alone

25:10Thousands of miles away from his wife and kids

25:13Working day and night to win that star

25:16But he doesn't just want it for ego

25:19What I need is stability in my business

25:23You know this for me also helps me do what I want to do with my family right give them the childhood I didn't get

25:35What's up dude?

25:47How are you?

25:48What did you eat?

25:49Um

25:50Um

25:51Um

25:51Hello

25:53How are you?

25:53Good

25:54What are you doing?

25:56What are you doing?

25:58Nothing

25:58I'm going to cut my teeth

26:00Let's see

26:01Let's see

26:02Wow

26:04How cute

26:06You know it sucks but it is what it is

26:08The main goal right now is to make sure my family gets here

26:12And then I give you know my two boys that the the life that I deserve they deserve and the life that I promised them

26:17They would have in the united states right the american dream

26:19Norm is on an uphill battle

26:28Nearly 20 of new restaurants close in their first year and that figure's only getting worse

26:39As an inspector I am not visiting every new restaurant that opens

26:45In Chicago the restaurant industry is incredibly competitive especially with new openings

26:51I'm looking to see you know how is the chef is this restaurant doing something new

26:57Is it super popular people talking about it in social media

27:01We will wait until we feel that the restaurant is stable because sometimes restaurants open and then they close just as quickly

27:10One big mistake with new restaurants is opening too early

27:14When they're not ready

27:20Over at feld jake's hoping he'll be ready when they finally open which is soon

27:28Grant money is through and the contractors are finishing the work

27:34Hey jake yeah i think we're all set you wanted to be the guy to turn on the power so

27:39Yeah it sounds fun and dangerous ready

27:48Now the system's upgraded jake can finally start cooking with his new team

27:52And like even then the time he's been a neutral too

27:54We're like we really just want to work the liquid out of it

27:57They've moved from all across america for the chance to work with jake

28:01I moved from nashville because i loved what jake had to say about food

28:05You need to try and time them so your syrup is ready at the same time as your egg whites

28:09Yeah we're essentially making me bondashi with bacon i'm saving the heads for the broth for the radicchio

28:16Like the rolodex of knowledge that he has in terms of technique and dishes like he really is a visionary

28:21You probably are also going to need to take like almost one of these filled with sour cherries do equal parts water to vinegar equal parts

28:30He's gonna go far and i want to be there as long as i can

28:42It's hard to underestimate just how wild chef jake's idea is

28:46Basically he's trying to do three things at once none of them easy

28:51Firstly he wants to serve 30 courses

28:5530

28:57So many michelin restaurants will do 10 courses maybe 15

29:01But it's really hard to keep a guest's attention for 30 courses

29:06Secondly he wants to change that menu every single day

29:11And thirdly he wants to be super minimal

29:14Some courses will just have two things on the plate

29:17Just doing one of those things would make it really challenging to win a star

29:22But a combination of all three

29:25By a chef who's never run his own restaurant before and only just start cooking with his chefs

29:44Back in uptown

29:45Carino

29:49Norm can't relax if he's gonna win that star he needs one more knockout dish to wow the inspectors

29:55Plan for the duck is um

29:57We need to get another protein on our our menu

30:01Sam can i get a roasting rack now for the duck

30:04I have to put my twists and my flare on it to make it me right

30:06There's a lot of different techniques going on in this dish we're gonna add like butternut squash batons charred gooseberries mustard leaves chipotle

30:24Achieving michelin stars means not settling for the first thing you know a lot of people once they make a dish like oh yeah

30:30That's it send it sunday it's done but for me i'm trying to look for the most

30:34Perfect rendition of that dish that i think i can find

30:40Still don't like it it's too busy

30:43Norm has been developing this duck dish for months now

30:47I've been trying it 400 different ways already

30:50Kind of it's probably 80 percent there

31:03The duck was perfectly cooked but the squash was a fail

31:07I already don't like this one

31:09The texture of it's not completely perfect in my opinion, you know, maybe it's fine

31:14But again, we're not shooting for fine here. I'm shooting for excellence

31:20I've tried many different ways to achieve a certain texture and flavor that was you know

31:26Out of the normal realm of what you find with butternut squash

31:30It's close but norm is obsessive about what the inspectors will be judging him on they say that um michelin looks for one star

31:38They look for seven to eight notes on a dish

31:43Two stars like nine to twelve and then 12 and above for a three star

31:47Attempt number 540 ish and norm thinks he's onto something

31:54He's broken down the squash using a mexican way of soaking overnight and now he's cooking in a water bath

32:00A process known as sous vide

32:02When you push yourself to perfection then that's how we find out how far we can go ourselves as human beings

32:14You just get better and you find doors within yourself things that you open up you realize that you couldn't even do

32:19Oh, that's cool. It's really cool

32:27Outside it has a bite to it

32:30But inside is a whole other story

32:33The squash is transformed

32:35It's like custard inside. Oh, that's awesome. Yeah, that's pretty fucking fun, huh?

32:40Having that squash come out like that, you know, it's pretty fun

32:43Now I introduced two new textures that weren't on the dish before that I think are gonna be really fun with inspectors

32:49as well as um, I

32:52Also learned something myself and here we are with this really cool little disc of squash that's got filled with liquid squash inside, you know

33:03He's nailed the squash now

33:05He needs to put the carino spin on it making it fun making it his what are you gonna do with the hay?

33:11We're gonna smoke it

33:17Norm is hoping the smoke will enhance the flavor of the duck

33:21front of house manager camille is always the first to try

33:25Yeah, this duck's so good the first version to this version is like night and day

33:29You think it's ready to go? I do. I like it a lot. Sorry

33:32It's opening night at Feld and Jake and the team are about to cook their ultra minimalist

33:47marathon menu for the very first time

33:52Finally all that theory is being put to the test

33:56Uh, you all look very snazzy

34:00This is a dream come true for me

34:02And it means so much that like you guys are a part of this. I'm gonna start crying. So, uh

34:08Thank you so much. I'm really excited tonight's gonna be fun. The future's gonna be fun

34:13Let's do this

34:15How do you feel? I just want to cook I just want to cook I just want to cook

34:21This is a long time coming and it's a big dream and I hope I don't screw it up

34:27Jake's accidental success promoting Feld on social media means they're fully booked

34:32Hello, welcome in congratulations. You're the first guest at Feld. Hi

34:37The way Feld works is we pick up produce at the market we make a menu out of that so it changes every single day

34:42So right now what that means we're in midsummer you have squashes you have leafy greens peas have just left

34:47But fava's are in it's it's a great time to be here

34:55Baby corn tempura fried and then everybody always fries squash blossom. So we did the opposite

34:59We're serving to you completely raw sour cherry ponzu for a little dip here grilled fava's grilled sweet cherries

35:08Radishes from kaiser farm it's right outside indiana grilled chilled tasushiso

35:13The hakari turnips eat the turnip and then drink the broth from the bowl directly

35:18It's easy to play it safe with a new restaurant doing it differently takes guts

35:34Not every dish should be a hit

35:37And I think i'm the only chef you'll hear say that and that's because to me

35:40It's way more interesting to experience this as a roller coaster where you get to the end you're like what the hell just happened

35:47That's a good sound

35:50Not if he's laughing at us

35:52That is true

35:58We're about almost two-thirds of the way through my dinner about an hour 10. That's fast

36:01Yeah, he is starts lowering down or is the same pace? Oh, we push faster

36:08Grilled peas with a goat's butter and rosemary sauce. It's not lose pace red polenta from a farmer in wisconsin

36:21Prosciutto 18 to 22 months spritzed with homemade raspberry vinegar

36:25Well, this is meat right thumps what i thought but you're no red meat right wait the women have no red meat

36:33I missed i misunderstood that at the beginning that's okay

36:36Okay, wait, so then or now i'm all mixed up so then that's for you. Okay. I'm sorry about that. All right

36:42All right

36:48Your last bites this evening here you some fresh fruit on ice elderflower steam cake and some crispy meringues with sour cherry powder

36:59Good job, nathan. Thanks chef

37:00All right

37:08We did it. It was fun

37:12The guests seemed happy. I don't know otherwise

37:16We'll get better

37:18As the clock ticks down to the ceremony back in uptown norm is ready to test his theatrical duck dish

37:38After weeks of obsessing about texture taste the dramatic presentation

37:43Tonight he finds out if this is the dish that gets michelin to sit up and take notice

38:04Good theatrics first bad theatrics

38:06I

38:10I think theatrics when used sparingly can be really quite interesting

38:14Sometimes the presentation of dishes definitely can be enhanced by different presentation techniques

38:23Not to sound jaded but after so many thousands of meals that you could say well

38:28We've almost seen everything you don't want to see how hard there are trying

38:33You don't want nitrogen smoke coming out of your nostrils

38:39Often less is more

38:48The test will be on just one table this evening

38:51We're super late on that second turn on

38:55The duck must be perfect, but norm can't let the trial disrupt usual service

38:59Any one of these guests could be an undercover inspector

39:04Dude, we got to be on tortilla chef. We need those ready man

39:07Come on. We got to move that tortilla press buddy. That's why you should have this done before I even get here

39:16I just need you to have everything ready for me plates everything everything ready

39:20The team is falling behind and guests are being kept waiting

39:23I don't see pickled mustard seeds out here and said I want it all right there, right?

39:28I'm very specific on what I want if they are being inspected this could be a big problem

39:34This duck is coming up quick you guys need to hurry up

39:41We're gonna start moving on this, okay

39:43It's time to serve that duck

39:46But because they're on the back foot the team must now rush to plate up the new dish

39:51Chef what are you doing this like if you just do this it just sprinkles everywhere, right?

39:56Be nice have some finesse

39:59Just like that let's go

40:03You see it they exactly like that please

40:09Sam you gotta do it exactly the way I show you or I'm not gonna let you do it

40:14Yeah, chef

40:21Oh grab the plates

40:22Coming in

40:26Put that on there nice chef come on

40:38What's going on here so this is a brand new dish you are absolutely the first people to have it?

40:43Oh wow

40:44We're using us guinea pigs tonight

40:45So this is a little roasted crescent duck butternut squash on there pickled mustard seeds squash chips

40:52A little bit of uh chipotle

40:54Oh, I love chipotle

40:55And then mole coloradito

40:57I'm still going

40:58There's one bowl that's just smoking the out of it like so we need to figure that out dude

41:02I don't know if we can like

41:03Yeah, don't people go over there all you get it

41:05I mean we need to figure a situation out right now so it's not burning if you push it down it'll work

41:10That's not good

41:12Disaster

41:13Pardon me you got to try to drink

41:15I'm just

41:16You want to kill it?

41:17Yeah, try to kill it

41:18Like it shouldn't be smoking like that

41:19No, it shouldn't

41:21Nick, will you open that door up behind you for a second?

41:24It's a little smoky

41:25Let me know what they think of the flavor

41:28But execution's trash

41:30So we're the guinea pigs on this?

41:31You are

41:32All thumbs up

41:33I think we're all giving you

41:34Okay, amazing

41:36The flavor is there

41:36I think we're going to play with execution and the plating

41:39But the flavors you think are there?

41:40I think it's spot on

41:43Amazing

41:44Chef

41:45Yeah

41:46Um, they said spot on

41:48Flavor's

41:48Fucking fantastic

41:49They love it

41:50The tech

41:50The execution's trash

41:51I said

41:52I was like we're going to play with the plating and the execution

41:54They said no, we think it's amazing

41:55They said the duck was cooked perfectly

41:58Um, and that was genuine

41:59Like they really like it

42:01Yeah

42:02Still it's just

42:04Honestly, you know what it is

42:06At nights like this, I really hope there's not a Michelin inspector in that diner

42:10I need cooks that can react

42:13It's like dude, I fucking need you guys

42:14Yeah

42:15What the fuck?

42:20Thank you very much guys

42:25Out of ten it was a fail

42:26Zero

42:27Zero out of ten

42:28You know the smoking of the hay

42:29And that's on me

42:30But the chefs should be focused on all the other things that are happening

42:35You guys stop for a second

42:37Yeah chef

42:37You're not focused

42:41I expect that I get a hundred and ten percent

42:45We've been in the same situation multiple times

42:48We're waiting on this

42:49We're waiting on that

42:51We're not going to get a Michelin star operating that way, right?

42:54Like it's really starting to fucking piss me off

42:58The expectation and the standards here

43:00It's only going to keep getting higher and higher and higher and higher

43:08I know that I'm hard

43:10But at this level you really have to hone in

43:13Every single day day in day out

43:15It'll be perfect

43:17Because you know what?

43:18This is my one shot

43:20If this doesn't work

43:22I'm done

43:22It's my one shot

43:31Todo es bien, amor?

43:37There's all this pressure that you have to take seriously

43:40Because you know what?

43:41At the end of the day

43:43You know, I got two little boys to look after

43:46Can you do your job?

43:49No, no, no

43:49No, no

43:53I mean, I just want to be there for them, right?

43:55If Carino wins, my family wins

43:57I mean, honestly, it's like

44:00I'm going to give you a real heart to heart

44:01Like

44:04I feel like a father because I'm supporting them

44:07But at the same time, I don't feel like a father

44:10Because I'm not there with them

44:12And my biggest fear with my family is to be like my father, you know?

44:18My father was never around

44:20My parents got divorced when I was young

44:22He was a drunk, saw him once a year, you know what I mean?

44:24The difference here is I'm actually involved in supporting and all that

44:30But like

44:32Money is money, materials are materials, right?

44:35You've got to get them up there

44:36Yeah

44:37Yeah, that sucks

44:51It's only been 12 days since Feld opened

44:54But already, the reviews are in

44:58Usually, when a restaurant opens, critics will give a few weeks or months

45:04Before they come in to give their review just to allow the restaurant

45:08Settle in, iron out their teething issues

45:10But what Jake's done is document every pre-opening stage of his restaurant on social media

45:16He's built up a following of thousands and they were all so eager to come in and see what he's been doing

45:22They were there first through the door excited and judgmental because their comets are in

45:29And they are brutal

45:34The offerings of a chef born without a nose or mouth who decided he wanted michelin stars

45:40The first bite tasted like wispy cardboard

45:42Food-wise, this is the worst meal I've experienced

45:48Some of these comments are so vicious that they've gone viral in their own right

45:51Of course, this has led to a complete collapse in their bookings

45:54So Feld are now in a fight for survival

45:58When we opened this restaurant, michelin was like a thing I had dreamed about

46:14And now michelin might be like a saving grace with the restaurant

46:20It's not been easy

46:22And opening a restaurant shouldn't be easy

46:25But I wish it wasn't this hard

46:30Next time

46:32I love watching a train wreck

46:33I like watching one, I don't like being a part of one

46:35Feld fights back

46:37You get humbled and you can either sit back and die or you just stand up and work

46:43At Carino, Norm is feeling the pressure of suspicious diners

46:48Table one is taking pictures and notes

46:50Are you fucking kidding me?

46:51No

46:52Oh, just taking a lot of notes

46:55And one of chicago's best restaurants is pushed to its limits

46:59Oh my goodness

47:01As they battle for a second star

47:06Can they win on the biggest stage of all

47:09One michelin star is awarded to

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