How This Legendary Chef Has Run a Successful Restaurant for Over 25 Years – Mise En Place

For 25 years, Craft has been a fixture of New York City dining under the leadership of chef and longtime "Top Chef" judge Tom Colicchio. Grounded in ingredient-driven cooking and thoughtful refinement, the restaurant has helped shape modern American cuisine through its focus on seasonality and "old-school" technique. In this episode of "Mise En Place," chef Tom walks us through signature dishes that reflect this philosophy, including his iconic braised short rib, a 30-day dry-aged rib-eye, and a king crab cassoulet.

#nyc #restaurant #steak

Chapters:
0:00 Intro/Trimming the Dry-Aged Rib-Eye
1:22 Preparing Craft's Iconic Braised Short Rib
3:00 Handmaking Pumpkin Agnolotti
4:42 Conceptualizing a New Tasting Menu
6:04 Wrapping Monkfish in Bacon
6:57 How Chef Tom Became a Judge on Bravo's "Top Chef"
7:50 Finishing the Braised Short Rib
10:01 King Crab Delivery and Breakdown
11:46 Pre-Shift/Chef Tom's Dining Pet Peeve
12:36 Plating Up the Celery Root Ravioli
13:26 Firing a 30-Day Dry-Aged Rib-Eye
14:15 What Tom Wants Guests to Experience at Craft

Credits:
Senior Producer/Director: Tom Daly
Camera: Murilo Ferreira, Gregg De Domenico
Production Sound Mixer: Bill Vella
Editor: Beatriz Calleja

Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer: Connor Reid
Post-Production Supervisor: Lucy Morales Carlisle
Director of Production: Michelle Fox
Senior Director of Photography: Murilo Ferreira
Supervising Producer, Social Video: Jordan Shalhoub


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