At Atelier in Chicago, led by James Beard Award-winning chef Christian Hunter, the chefs elevate Midwestern ingredients into fine dining plates. One such transformation of local produce and proteins involves turning Lake Superior walleye into crudo garnished with smoked rhubarb, allium, and chile crisp, plus a flavorful stock made from the bones. With a strong focus on seasonal ingredients, every dish at Atelier tells a story, celebrating the farmers and produce in the region.
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Credits:
Producer: Connor Reid
Directors: Connor Reid, Murilo Ferreira
Camera: Murilo Ferreira, Daniel Kwon
Production Coordinator: Nick Mazzocchi
Editor: Howie Burbidge
Assistant Editor: Christine Ring
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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Looks very fancy, but I would undoubtedly go for a kebab on the way home.
Its very minimalistic, the plates of some plates are way too big in contrast to the dish, it looks wonderful but 1 inhale of breath and its gone.
Is it truly a dish or more of a light snack? Looks fantastic btw.
head chef?? no knife skills whatsoever, litereallly hacked the skin off of the fish, uneven and left so much much fish behind.
That knife on the first clip needs sharpening.
Is the other guy on his way out? Is this just a nice way to transition to a new chef without saying the other guy is quitting/fired?
No, I believe the old chef is taking on more of the ownership role and letting the new guy handle the kitchen