'How Master Chef Craig Wong Runs his Iconic Jamaican-Chinese Restaurant — Mise En Place'

15:23 Jul 28, 2022 1 1

'At Patois in Toronto, chef Craig Wong takes the techniques he learned cooking at three-Michelin-starred French restaurants and applies them to the flavors he grew up within Jamaican-Chinese dishes. Aided by his right-hand-man chef Nicholas Beckford, the two create dishes like jerk chicken chow mein, jerk pork belly yakisoba, and more.   Credits:  Director/Producer: Daniel Geneen  Camera: Andrew Budziak, Ryan Morgan  Editor: Daniel Geneen   Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Coordinating Producer: Stefania Orrù Audience Engagement: Daniel Geneen, Terri Ciccone  ---------------------------------------------------------------------------------------------------------- For more episodes of \'Mise En Place,\' click here: https://trib.al/0CtLZ52   Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.   Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0' 

Tags: Cooking , Food , Chef , foodie , Dining , dish , RESTAURANT , chefs , chinese food , jerk chicken , lobster , chow mein , yakisoba , master chef , eater , eater.com , food show , Jamaican food , Mise en place , Toronto restaurants , best toronto restaurants , Patois , mise en place eater , Jamaican-Chinese Food , Patois Toronto , prosperity jerk lobster , jerk pork belly , jerk chicken chow mein , jerk pork belly yakisoba , craig wong , chef Craig Wong , Nicholas Beckford , Chef Nicholas Beckford

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