How Chef Ed Szymanski Perfected Fish & Chips at NYC’s Dame — Eater New Guard

he may not be a classically trained chef. but he is still a chef. His passion, knowledge and dedication to the craft. Would love to try his food.

I don’t know this guy but feel really proud of him

He speaks so positively about the people who work with him. That's a hallmark of a good leader to empower your partners like this.

came for the fish and chips, stayed for the experimentation. he seems like such a normal guy ready to learn and share new things in the joy of food, really makes you want to wish him well

Loved this guy from the first line, saying it’s not the best but his best is a great mindset. Really humble as well

When he said people in England don't eat fish and chips that much I realised that he isn't from a seaside town. Because literally every Friday night is "Chippy Tea"

His whole message at the end was brilliant. Narrowing the gap between the owners and the rest of the crew (front&back of the house) simply because he can do that as the owner and that he truly wants anyone working there to thrive in life and not just inside his establishment.

I hope the three of them succeed. They are so nice and humble people. We need to support businesses like these. The food looks so good! God bless!

Not only is he carving out his own business, but he is pioneering a new type of restaurateur - thinking about sustainable pay practices and showing love to the back-end, often forgotten and lower paid staff. Kudos my man, I wish you all the success in the world.

Can confirm, the fish and chips are absolutely phenomenal, especially their tar tar sauce. I had dreams about it and went twice in a week because I had to take my mom with me haha. Been trying to get a reservation at their new restaurant for weeks but the perseverance will pay off soon hopefully!

This guy radiates wholesomeness, I really hope their restaurant does well. I would love to come here next time I'm in New York.

love the way he gives props to the chefs who inspired him and his recipe. nothing but hope for this guy

Such a refreshingly candid young man and so generous with his knowledge ... seriously makes me want to cross the ocean and come to his restaurant ... after the pandemic of course.

I love how your right hand man was so humble when you were bragging about him lol

This needs to be said, thank you to Eater for highlighting and creating or emphasizing the voice of up and coming restaurants. I enjoy that about this channel.

I live in a wee village on the NW coast of Scotland. One of the local fish boat owners started a fish selling business after he sold his boat. He and his wife have a wee shop that sells fresh fish and seafood but they also sell fresh fish and chips. It’s the most amazing fish and chips I’ve ever had because the fish is extremely fresh and the batter is super light. They use gluten free batter and what a difference it makes - light and airy and no sogginess. Sometimes batter that’s too crispy isn’t pleasant to eat - it seems to ooze grease when you put it in your mouth.

This guy just set the bar for me in terms of outlook in life, as well as doing what you love and loving what you do. Simple, no pretenses, just pure passion and love not only for the food but for the business as a whole. I would love to work for this guy and just soak up even a dollop of his wholesome passion.

i always find it strange and funny to read comments on videos like these.. people go, "nothing special about fish and chips, they're too expensive.. portions are small, etc. etc.. " but the reality is, this guy is selling fish and chips like mad to the point that he is about to open his own restaurant during a pandemic.. he must be doing something right. Good for him.

I am from the UK and when i was a kid fish and chips were wrapped in newspaper, so i got a paper round delivering a free local paper, for about 8 weeks until i got found out i didn't deliver the papers but instead sold them to the local chippy and tripled my pay, totally worth it.

A lot of his ingredients and methods are really spot on. He might not be classically trained under some big name. But his dedication and passion are what makes you want to eat there. And try his food. Bravo, young sir!