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Every Job in a Michelin-Starred Kitchen | Bon Appétit | Bon Appétit | YouTubeToText
YouTube Transcript: Every Job in a Michelin-Starred Kitchen | Bon Appétit
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Summary
Core Theme
This content offers a behind-the-scenes look at the diverse roles and daily operations within a restaurant, highlighting the dedication, skill, and teamwork required from every staff member, from line cooks to management, to deliver a high-quality dining experience.
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my name is Steven bordino and I'm a line
cook here the short story of that is
basically whatever Chef requires of me
is my job you know everything's about my
knif workk and presentation we're doing
a small dice on the shallots it's for
the Arctic char Cudo it's supposed to be
basically invisible almost has to be as
fine as possible so that it Blends in
the rest of the dish uh my name is Jong
and I'm from South Korea you can call me
just Ryan the chef anet is in charge of
each garnish and the sauce based for the
every dishes so I'm going to prep for
garnish and sauce for each dish working
with a chef GRS and pcha to make a whole
dishes in front of the front probably
make about 30 to 40 pastas on a on a
busy night past wasn't really something
I was passionate about before starting
the station and then once I started on I
kind of started enjoying it more and
learning more and getting really into it
name is parkia and I work on the pr
station during
service my name is Richie Lou and I'm a
prep cook at crowna so we're taking Nori
chips that have been uh painted with
Mochi rice flour paste and then we fry
them press them out and uh we cut them
into threes for vental box my name is
Jean de and I'm one of the torant in the
kitchen essentially I float around and
uh fill in gaps and help today they're a
little short on Theo station so I'm
helping with them on garmo J dayto day
it changes I'll work brunch one day grow
one day Pancho one day entreat one day
and uh prep one day so just depending on
every day it's different you know so
today I'm on pcha so that's fun but
favorite is grill for
sure I'm the grill cook basically in
charge of uh preparation for all
proteins during service it definitely
gets hot uh like if you guys are here
around you know 7 8:00 it gets pretty
toasty back here
so my name is Alfred nebar I am the chef
the cuisine sunshine in charge of
running the day-to-day operations of the
restaurant from all the admin stuff like
hiring and woring about food cost to the
creative side menu development to
service and just making sure that the
quality is up to our standard I think
something that was an active decision
was trying to give the cooks time for
themselves and we can try to encourage
them to like go have lunch and go see
things and find inspiration in the city
before coming to work and trying to move
away from the the the 70 hour work weeks
and these insane hours that everyone's
been doing because it's just been a habit
habit [Music]
[Music]
there's only four of us on the
management team and we have to come up
with 12 new dishes you know that crunch
to really like come up with things and
be creative is I think my favorite
aspect of this
job it's my job to make sure the kitchen
runs smoothly as far as you know
managing the cooks and making sure the
food looks good I'm a Facey cook at
Crown chai I usually get here around
2:30 and I'm done around 12 I work
service that means that I'm taking bread
out at the beginning of every table's
my name is Justine Cortez and I am a
barback and prep person so my goal is to
be a bartender pretty soon right now I
am filtering some tea that's going to go
in a old-fashioned type of version and
whiskey I am Anisha Sharma and I'm the
crown chai pastry sua I have a pretty
big team I help out with the production
I jump on on the line so kind of
everywhere every night the first but a
slower night about 2 200 Breads and
something around 200 desserts so I like
what I do I really do and I like working
here is why I've been here for so long
it's my second week so I'm still
training and learning all the different
dishes so I work production so that
means I'm prepping all of the like cakes
and Breads and ice cream bases and
different components of the desserts and
everything put out by the pastry I'm the
Sue Chef that takes care of am
production for Saga and Crown Shar we
are the saers for the rest of the
restaurants so we essentially keep that
prep so when the line cook comes in in
the afternoon shift they can just pick
this up we produce the base content and
they use finesse to kind of uh get the final
final
product so my name is way uh I'm an
exter here I guess that's my goal to
like just to learn and train and maybe
be a great chef one day and I feel like
this is a great place to learn and do
that I'm Isabelle Vega and I'm the
choler for Saga I make the candies for
Saga so that's two um types of bon bons
Rey La
be uh my name is Jamal James Kent and I
am the chef and owner of all these
restaurants I am here always all the
time all hours what I do in these
restaurants is I lead the team I Inspire
the team I nurture I teach so my role is
to grow our businesses and also teach
our chefs and our teams how to run these
restaurants going forward our kitchen
are going to be smaller because running
restaurants are a really tough business
and it's all about the efficiencies
restaurants are super labor intensive
and it takes a lot of people to run any
restaurant what it takes to manage a
team this large is a trust people need
to trust that you're making good
decisions for the right reasons I think
empathy is really important when you
make manage any group of people
following through on your words is
really important so if I say something
through hi I'm just Simon Singh and I'm
the coloring director for a crunchi over
story Saga developing is uh I think it's
it's a huge role because um we don't
want to repeat a lot of same things we
come up with the ideas and team kind of
like uh present their way of like
serving dishes we go back and forth for
like several weeks and then every new
[Music]
dishes hi I'm Tyler Sylvester and I am
the head S A lot of people think my job
is a lot of drinking wine which I mean
it it definitely is uh more so tasting
when when I'm on the clock but really A
lot of my job is running around and
helping out clear tables taste wines
with Distributors and also make sure
that the Partnerships that we have with
them are positive and forun is for
everybody the somal is like a bass
player in a band our job is to fatten
out the sound I open wine talk about uh
wine with guests help facilitate
pairings and uh I clear an enormous
amount of tables throughout the course
of the night my name is ivanoski and a
bender I'm a drinking consultant my
favorite thing to make is actually my
least favorite thing to make an NE groni
when you don't like something and you
really Thrive to understand it it
actually becomes more fun and more
interesting favorite drink to make here
I'm going to be a little biased it's our
smoked butter oldfashioned it's got some
nice Plum Apple notes too a little
Masala chai kind of brightens it up a
little bit as well yeah we have like
about like 21 different cocktails and
also all the classic cocktails that we
kind of put all together there's a lot
to memorize and then there's also like
stuff that kind of Base off like muscle
[Music] lot
lot
my name is Noel I am a server here today
we all get in here at 4: so and I'm a
closer tonight so probably it's what is
it Tuesday probably going to get off at
around midnight every server has their
own side work based on what section
they're in I'm in the back corner of the
dining room today so I am in charge of
waters I'm a big proponent of getting
people to have cocktails wine full meal
and make it all the way to dessert and
after dinner drink that's something that
I really enjoy doing I don't think many
people do that so that's my job uh to
make sure people have dining experiences
they normally don't have I have a bit of
a theater background so I like to
approach every table like it's its own
play you know I have my lines my marks
that I need to set there's a little bit
of improv um but for the most part like
it's this is my audience this the first
time that they're experiencing it or
they're back for the show for the second
marks my name is Andres Ramos carasco
and my title job is a floor manager
basically just take care of any issues
that come up on the floor make sure
everything's running smoothly before
service we just sort of answer emails or
make the floor plan so everyone knows
what they're doing for the night uh my
name Isa and here hi my name is toia
Rees uh my hours today is uh 4 to 10 uh
yeah my name is Johnny Twan I'm a
kitchen server here at Crasher I would
say kind of like what Chef James Kent
says uh we're in the industry of uh
splitting hairs so we're just like very
attemp to detail make sure everything's
done right um and precise and consistent
I'm Daisy wither and I am the assistant
general manager of crown sh basically
the mom of the restaurant I started in
this industry about 11 years ago as a
bathroom attendant if someone wants to
work for me all I ask is for dedication
for somebody who has the hustle somebody
that works as a team member for
everybody not just in their soul
position but for everybody it's one team
one dream H my name is just wama I am
Mator D of crowny the Mator D is the one
that runs the book so they'll be the
ones coordinating where the guests go
the hosts are kind of the ones that
greet them bring them to the table um if
they have any questions they can kind of
ask both but the maturity is the one
that wants SP crunch I feel like has a
very like welcoming environment even for
guests and as um an employee myself I
feel like I've always felt welcome we're
one big family even between the three
teams Upstairs Downstairs it's very [Music]
[Music] welcoming
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