{"id":48174,"date":"2023-03-28T13:57:48","date_gmt":"2023-03-28T17:57:48","guid":{"rendered":"https:\/\/gentologie.com\/?p=48174"},"modified":"2026-03-10T16:49:38","modified_gmt":"2026-03-10T20:49:38","slug":"meanwhile-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/meanwhile-in-the-kitchen\/","title":{"rendered":"Meanwhile in the kitchen : The everyday life of chefs"},"content":{"rendered":"\n

While we recently told you about chef Gregory Faye\u2019s new establishment, the multiple restaurants of the HONEYROSE Hotel in Montr\u00e9al<\/a>, Prime Video recently unveiled the series \u201cMeanwhile in the kitchen\u201d with, among others, Simon Mathys of Le Mastard (winner of the \u201cChef of the Year\u201d at Laurier de la gastronomie in 2022) and Antonin Mousseau-Rivard, of Le Mousseau and the brand-new Le Moli\u00e8re, which reveals the behind-the-scenes world of the chefs.<\/p>\n\n\n\n

Meanwhile in the kitchen: the reality behind the romance of the star chefs<\/h2>\n\n\n\n

While the Netflix series \u201cChef\u2019s Table\u201d showed us the slightly more romantic, sophisticated and elegant side of chefs\u2019 lives, Prime Video\u2019s documentary series \u201cMeanwhile in the Kitchen,\u201d which has been available since March 10, 2023, offers us a glimpse into the daily lives of six passionate chefs, taking us behind the exciting and chaotic scenes of the restaurant industry, which is not always as easy and elegant as one might imagine.<\/p>\n\n\n\n

Through privileged access, the series invites you into the world of six chefs and follows their evolution over eight 30-minute episodes. From sourcing ingredients to creating unique menus, each episode of \u201cPendant ce temps en cuisine\u201d exposes us to the different realities and challenges of owning a restaurant and making a living from it. The series features Antonin Mousseau-Rivard of Le Mousso and Simon Mathys of Le Mastard, as mentioned earlier, as well as Alex Cohen and Raegan Steinberg of Arthurs, Maria-Jos\u00e9e and Zoya De Frias of Le Virunga, Kim C\u00f4t\u00e9 and Perle Morency of C\u00f4t\u00e9 Est, and Mike Lafaille of Kwizinn.<\/p>\n\n\n\n

The series is produced by Pixcom, in association with Amazon Studios. Nicola Merola, Charles Lafortune and Sylvie Desrochers are executive producers. Jennifer Gatien is Producer, Stephan Peterson is Content Producer. The directors are Lysandre Leduc-Boudreau, Karen Cho and Riel Lazarus. \u201cWe are thrilled to have produced this series with Prime Video, and we are very grateful to the chefs who have not only welcomed us into their world, but also allowed us to share their experiences,\u201d said Nicola Merola, President of Pixcom.<\/p>\n\n\n\n

More about the chefs\u2019 experience in \u201cMeanwhile in the kitchen\u201d<\/h2>\n\n\n\n

Simon Mathys of Le Mastard<\/h3>\n\n\n
\n
\"Meanwhile-in-the-kitchen---Simon-Mathys---Mastard\"
Simon Mathys, chef and owner of Le Mastard<\/figcaption><\/figure>\n<\/div>\n\n\n

While speaking with the very shy Simon Mathys, chef of the Le Mastard restaurant<\/a>, number 2 of EnRoute\u2019s Top 10 Best New Canadian Restaurants in 2022, we can feel that for him, to accept being on a show like this is something exceptional. \u201cWe took the time to think about it, because it\u2019s a big commitment and we wanted to do it knowing the various ins and outs of the project,\u201d explains the Mastard chef. The latter has had immense visibility in the media over the last few months and I wanted to know how, in addition to his job as a chef, he manages this new phenomenon of popularity: \u201cYou mustn\u2019t worry about that, the important thing is that the customers who set foot in the restaurant are happy that the team is happy. As far as \u2018En Route\u2019 is concerned, it\u2019s really a team project, and it\u2019s been great to share it together. I have to say that being the chef of the second-best new restaurant in Canada is a little crazy, but we\u2019re just happy with the scope of it and we\u2019re continuing our work as we did before,\u201d says Mathys. When I ask him why he accepted this Prime Video project, he tells me that it\u2019s so that customers and future customers can see what really happens in the life of a chef and his team on a daily basis, he specifies that it\u2019s by no means a \u201cOne Man Show\u201d in his kitchen, that everyone is important, and that the chef only opens his restaurant from Monday to Friday, which, according to him, has helped a lot in keeping his team, which is almost the same since the opening.<\/p>\n\n\n\n

Mike Lafaille of Kwizinn<\/h3>\n\n\n
\n
\"Meanwhile-in-the-kitchen---Michael-Lafaille---Kwizinn\"
Michael Lafaille, co-owner and chef of Kwizinn<\/figcaption><\/figure>\n<\/div>\n\n\n

For the self-taught chef of Verdun\u2019s Creole restaurant, Mike Lafaille, it\u2019s a great experience: \u201cI really liked that they filmed the experience in its natural state without any artifice, whether it was in the middle of a busy service, before and after, with the various problems that can happen. The restaurant must be seen one step at a time, we must make progress, move forward and the restaurant is close to my home, in Verdun (it was in Rosemont on Plaza St-Hubert until 2017), where I love the community spirit, whether it is on a personal level or between merchants, we meet, we are supportive, we help each other, it\u2019s natural,\u201d adds the Haitian of origin. I really wanted to know the cuisine, and the little tastes he gave us were delicious: \u201cThe base was traditional Haitian cuisine, to which I add the other cuisines I like, my wife is Italian, so I try to add these essences to my cooking. I experiment and I love to make a new and different gastronomy. I am inspired by and have great respect for the chefs Paul Toussaint of Kam\u00fby and Jay Anthony of Tropikal, who have a cuisine that is similar to mine. At Kwizinn, we are open to everyone, we introduce a new dish every week that varies according to my influences of the moment (Mexican, Colombian, etc.) while being tasty and spicy, with of course, a Caribbean base,\u201d adds the chef co-owner of Kwizinn<\/a>.<\/p>\n\n\n\n

Antonin Mousseau-Rivard of Le Mousso and Le Moli\u00e8re<\/h3>\n\n\n
\n
\"Meanwhile-in-the-kitchen---Antonin-Mousseau-Rivard---Le-Mousso\"
Antonin Mousseau-Rivard, chef and owner of Le Mousso and Le Moli\u00e8re – Par Mousso<\/figcaption><\/figure>\n<\/div>\n\n\n

Pour le chef du , mettre la r\u00e9alit\u00e9 des restaurants en p\u00e9riode post-COVID est une excellente pr\u00e9misse: \u00abOn glorifie tellement notre m\u00e9tier ces temps-ci, que d\u2019avoir une vision r\u00e9aliste des coulisses de notre m\u00e9tier \u00e9tait n\u00e9cessaire. Ce fut une belle opportunit\u00e9 pour moi de mettre notre quotidien d\u2019une fa\u00e7on non romanc\u00e9e, qui n\u2019est pas faite pour glorifier le m\u00e9tier, mais vraiment mettre de l\u2019avant toutes les difficult\u00e9s et d\u00e9montrer comment ce n\u2019est pas un quotidien facile,\u00bb pr\u00e9cise M Mousseau-Rivard. <\/p>\n\n\n\n

For the chef of Le Mousso<\/a>, putting the reality of restaurants in a post-COVID period is an excellent premise: \u201cWe glorify our profession so much these days, that it was necessary to have a realistic vision of what goes on behind the scenes of our profession. It was a great opportunity for me to put our daily life in a non-romanticized way, which is not made to glorify the profession, but really put forward all the difficulties and show how it is not an easy daily life,\u201d says Mousseau-Rivard.<\/p>\n\n\n\n

While the restaurant has been offering a unique concept in Montr\u00e9al for a few months now with only one sitting per night, with 30 guests where the chef and the sommelier guide you through a gustatory journey with their carefully chosen pairings, all retailing at $250 and the pairing at $115, I asked him if this TV experience could help people understand the new Mousso experience: \u201cYes absolutely, my concept is unique in Quebec, and beyond being known for being the $250 per person restaurant, it seems like people don\u2019t understand all of the work behind it. There\u2019s something incredible about our place. It\u2019s intimate, we cook, we serve you, we talk to you, we interact at the tables, there\u2019s really an experience and a gastronomic side that is out of the ordinary, without being stuffy,\u201d adds the chef of Le Mousso.<\/p>\n\n\n\n

The importance of the team is essential for the chef, he mentions that he started at the age of 16 working in the dishwashing area of a restaurant, and he hated the haughtiness of some people towards his job as a dishwasher: \u201cIf there were no dishwashers in a restaurant, it wouldn\u2019t work. All employees are important in a restaurant and all must be on an equal footing and it is essential to make people understand that they are a whole,\u201d concludes the chef-owner of the brand new<\/p>\n\n\n\n

The importance of the team is essential for the chef, he mentions that he started at the age of 16 working in the dishwashing area of a restaurant, and he hated the haughtiness of some people towards his job as a dishwasher: \u201cIf there were no dishwashers in a restaurant, it wouldn\u2019t work. All employees are important in a restaurant and all must be on an equal footing and it is essential to make people understand that they are a whole,\u201d concludes the chef-owner of the brand new Le Moli\u00e8re – Par Mousso<\/a>.<\/p>\n\n\n\n

Watch “Meanwhile in the Kitchen” on Prime Video now by subscribing here. <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Discover the daily life of chefs in the brand new series \u201cMeanwhile in the Kitchen\u201d on Amazon Prime Video. 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