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How a Master Chef Runs One of the Most Successful Seafood Restaurants in the Country — Mise En Place
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Hand-Making 480 Desserts Each Night at a 2 Michelin Star Restaurant | On The Line | Bon Appetit
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How Legendary Chef Eric Ripert Runs One of the World's Best Restaurants — Mise En Place
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How Curtis Stone Runs One of the Best Steakhouses in the World — Mise En Place
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