Name: I Tried Cooking Michelin Star Meals for My Family for a Week • Mom in Progress
Uploaded: 2026-01-22T17:22:22.000Z
Duration: 29 min 7 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

I'm back with BuzzFeed for three all new episodes.

If you've seen this show before, thank you so much for your patience and welcome back.

If you've never seen my face before, I'm just documenting my journey to becoming the okay possibly be.

I do a lot of fun, unique challenges with the goal of spending quality time with my family, giving my kids a good childhood, encouraging other people to do the same, and

just putting a little more fun and positivity out into the world.

Now, this first episode is going to be a doozy.

For an entire week, I'm going to try to make Michelin star foods for my kids.

At the end of this week, I have to attempt to run my own home Michelin restaurant where I'm going to invite over my neighbors for a tasting menu as a Michelin chef.

I need to do this because I saw this quote the other day that said when we were young, we would get excited about chicken nuggets and fries as a treat.

Kids these days love sushi and crab legs as a treat, and

I never fathomed that getting them to have adventurous palates would put me in the hole so deeply financially.

So the one thing we really can't do is fine dining with my kids.

hopefully that satiates their appetites for fancy food for a little while.

once the dish stops resembling the original too much, I have to switch and find something else.

The other rule is I need to stay within my regular grocery budget.

The point is to try to make it more affordably.

I decided day one to ease myself into this, so I chose the restaurant Gwen.

I decided to make the filet mignon and then for sides, I saw they had some roasted carrots and duck fat potatoes.

That's what we're operating, a budget restaurant.

These Michelin restaurants and the menus say what's in the food.

But I'm totally in the dark when it comes to preparation.

I'm going to have to make a lot of assumptions about how it's prepared based on what the dish looks like.

Like now, the really cool thing about Gwen is all of the meat is cooked over this open wood fire grill, which is absolutely beautiful and probably very expensive for them to have built in their restaurant.

Gwen is sourcing their steaks from really high end suppliers, and they have their own own butchery.

So I had to go to Costco, but they have great steaks too.

So I did find some USDA choice filet mignon, which is a real treat for us with really nice cuts of meat.

I'm gonna hit these carrots with a little olive oil on the menu.

The seasoning for these is masala carrots ready to go in steaks.

There's this whole other component to it of researching different cooking methods for different foods to try to guess how they made it.

Then for the duck fat potatoes, I have no idea how they made these.

And I thought I was going to be sol on the duck fat.

I thought, oh, my gosh, I'm gonna have to render this myself.

I usually have Jackson peel my potatoes because I don't like doing this.

I decided to peel the potatoes and do this method that I've seen a lot of really, really talented chefs do where they boil the chunks and then they shake them to get them a little roughed up on the outside.

And then you roast them in the duck fat to get them nice and crispy.

I'm making this a little more well done than Matt, and

I would order it just because I'm serving it to kids.

For this being a dish that I thought was going to be so easy, like I thought, I'm gonna do this with my eyes closed.

It was a lot more challenging when I tell you, there's so much going on at once right now.

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I Tried Cooking Michelin Star Meals for My Family for a Week • Mom in Progress

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