A Day with the Sous Chef at One of America's Most Influential Restaurants | Bon Appétit
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- Опубликовано: 6 мар 2023
- “As a sous chef, I'll teach interns and new cooks all of our techniques that I've been taught. Because it's not just us, it's 50 years of Chez Panisse.” Ann Cromley, sous chef at Chez Panisse in Berkeley, California, brings you along for an entire day of behind the scenes prep and service at one of America’s preeminent farm-to-table restaurants.
Director: Gunsel Pehlivan
Director of Photography: Paul Helzer
Editor: Robert Malone
Creative Producer: Parisa Kosari
Associate Producer: Dimitri Lazarashvili
Camera Operators: Alan Hereford, Michael Lindemuth
Assistant Camera: Kavin Chan
Audio: Ted Ver Valen
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Production Assistant: Rachel Karp
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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This is the kind of romanticized version of professional cooking I had dreamed about participating in as a kid. Incredible stuff
well that's because alice waters is a psychopath
Too bad it’s seldom like the way this video alludes to
Lol
Don't, unless you really, really feel as though it is your life purpose.
It becomes your life.
@@danielv.6239 well said…I say this in the middle of a decent run lol
Everyone in the "A Day With" series has been a beast so far. But none of them burn the amount of calories this lady has!
She might be but in this video for 2.5 hours all she needed to do was start lamb braise and beurre blanc. That’s not beastly
she only works half days though!
@@richardshackleton9827How do you figure that? She started at 7:30 (she likely actually got there earlier than that) and finished up at around 4:30-5:00 (or longer depending on how long tasters take since she can’t leave until final approval). That’s 9-91/2 hours, not factoring the 1/2 hour lunch break. That’s a full day, considering a normal workday in the USA is 8 hours.
🎉 8:55 🎉 8:55 🎉 8:55 🎉 8:55 of😂
I mean sure…been a chef for around 24 years or so..rarely put in less than 12hrs a day.
The fact that she has this level of skill & has only worked at one other kitchen before shows her love & dedication to this restaurant & the cuisine. No wonder everyone seemed so chill & under control ! Her voice was also really uplifting :)
Her resume on Linked-In is pretty impressive. It's clear she's got a passion for food
Respect.
A lot of respect for her. She's so focused and relaxed at the same time. Pro that has xp beyond her years.
Now Bear on the other hand…
that comes with doing basically the same tasks for 12 hours a day and when you're resilient to do it
The humility, diligence and positivity speaks volumes.
You know you are in a busy kitchen when you are prepping in the prep meeting...
yea that was a little too much.
The sous chef's dedication to every aspect of the restaurant and her craft is uplifting.
Such a fantastic attitude, love the positivity. Can be the difference between a dream kitchen and a horrid one. Bravo
Too many influencer "chefs" wear latex gloves. I love to see that restaurants still use their bare hands when dealing with food and put an enormous emphasis on hand washing and cleanliness!
Influencer chefs wear gloves since it makes it easy to pull them off if you need to check something on the camera or use the computer during the shot.
But the hair out in the kitchen is weird and kinda gross innit?
Restaurants don't use latex, they use Nitrile gloves.
I thought we were supposed to wear gloves and cover our hair. Am I not in tune with the rest of the country?
@@rosastratton4169 Surprisingly, there is no rule like that. Gloves are more theater than anything and only serve to keep the cook's hands clean. Sadly, wearing gloves is usually less sanitary because the person doesn't feel that it is dirty, like their hands would, and so they change gloves much less often than you would wash your hands. I have worked 30 years in food and have noticed this often, that people would go hours without changing their gloves. Hair just needs to be pulled back.
Ann is such a kind soul, definitely need to add this spot to my restaurant bucket list.
FYI this was the upstairs cafe, the downstairs main kitchen is a whole other level of awesome.
I loved this episode. You can tell she's truly passionate about what she does, it's amazing.
It's amazing leadership. She gave credit to everyone and that's amazing
The shot of the man folding napkins looked like a Vermeer painting ❤
“Our intern Remy” I’ve heard that one before 🐀👨🏻🍳
I love these "a day with"'s. The pasta one still I think is my favorite just because it resonates most with me for some reason. This one is top tier as well, honestly they all are great. These professionals are so inspiring.
For those who've never been here, this place changed my life and how I see food. They have the best soup I have ever had in my whole life.
Love her energy, and you can tell her staff does too
Wow, this girl is a ball of light and energy! You can tell she really takes pride in her work, she does so much so gracefully. What a kind and respectful leader too. I think she dropped this 👑
Ann seems like a fantastic teacher and leader in the kitchen. love to see it
YES. Exactly my style of cooking. Put the focus on the purity and quality of the ingredient and you dont have to use a plethora of techniques and spices and equipment to make an amazing dish
Zero tension at all in this kitchen
Everybody, for sure, is as nice as they seem to
Having worked as both a line and a prep cook, prep is a lot less stressful than service; I bet the line cooks upstairs get their game faces on during dinner rush. Not saying you can't be nice during service, but there will often be tension if things don't run smoothly, and a lot of that rides on having a great prep.
@NYJWR07 you’ve eaten at this place?
@@hanbury22 yeah, it's nice
Really recommend it
The quality of the space and materials adds to the overall spirit of the work. Inspiring
It was a treat and an honor to go on this remarkable sous chef’s journey at one of the finest restaurants in America. ❤
There's something magical about watching someone do something they absolutely love. Cheers to them and their team.
That braise liquid tho?!!! YES!!! I want a bowl of that! Also shout out to wanting nice big chunks instead of shredded. I don't know what's up with the trend of having all shredded meats, stuff is always soaking wet yet somehow is dry AF?! How is that even possible?!
Lol
Love seeing people with a passion for their craft
God Bless our industry's Sous Chefs who make the restaurant world go round!
These are the folks that need to be commended for a good meal. These are the folks that need to be appreciated for a good meal. These are the folks that should really be getting tips for a good meal. I could care less who’s jotting down my order and waiting on my table. I go to a restaurant to eat good food prepared by a caring, well trained kitchen staff. Hats off to these folks.
Truly, watching people working, specially when they love what they do, is the biggest inspiration for me! Great video! ❤
Wow, I'm surprised they're still in business. They were THE place that started farm to table in North America. It's great to see.
Such intricacy! Like a well oiled machine! Hats off to these guys working a restaurant kitchen and doing it masterfully!
Loved this. You can clearly see their passion and dedication
Over the past 20 years or so, I have eaten at the more formal Chez Panisse Restaurant, downstairs 3 times, and at the more relaxed Cafe upstairs, profiled here, several times. Most recently, I ate a week ago today. Kinda cool when it's your "neighborhood restaurant."
With passionate folks like her, I'm def checking this restaurant out.
Trylly incredible to see this food symphony in motion.
Wow!!!!
This sous chef is a ROCK STAR!!!
Beautiful food, lovingly prepared.
Much respect to everyone in the industry.
Oh my goodness. Of course you are at the helm at Chez. You're perfect. Glorious short documentary. Loved every minute. Thank you for content like this, BA.
Totally amazing! You are a genius chef and well spoken and charming as well.
On my list of places to go. Great leadership and obvious passion.
Awesome! Only eaten here once over 20yrs ago…perhaps something’s have change, people etc but their ethos hasn’t ! Great to see that !
That olive tapenade for the Lamb?! Looks like savory heaven!!!
I could watch her all day😍so entertaining and interesting!
Thank u so much for showing the eater what goes into the making of the food. Everything looked fresh and delicious. Its great to see the level and thought that goes into the food. Bravo to you the chef and all involved. If I visited ur city this certainly would be on my bucket list, because the quality of the prep and care given to ingredients. Love it. Warmly Cookie K ❤😊
incredible! i could watch this all day
I dined here for my 40th birthday and it was AMAZING.
she is brilliant!
loved this
One of the best episodes of this series I have seen!
Hello dear
How are you?
Absolutely love this
I really enjoyed this. Thanks Ann! Awesome job.
I did a stage at Chez Panisse some years ago. A really cool experience to say the least. Loved the produce, and everyone had a great attitude.
Very cool Chef.What an awesome institute to do a stage at.
Here or the French Laundry.👍
This is by far the best show on bon appétit channel by far it’s not even close
Beautifully done series!
Simply Fantastic watching this! More more more!!! 💖🍷
This is a great episode!
I absolutely love to cook and I have done it for awhile in the food industry but I left that because i started to hate cooking and I genuinely love it so much I didn’t want to ruin something I am so passionate about
She was a fireball of inspiration!
As a line cook, I enjoyed every moment of this.
Great to see such a professional kitchen. Great job.
Hello Lynda
How are you doing today?
this was a fantastic video! loveddd her vibe
Best video this year yet!
Wow! It's an open kitchen. Amazing!
awesome episode!. More like this please
She’s so cool and calm and relaxed. But I would hate to disappoint her. Much respect!
Makes for a great leader when people don't want to disappoint
That was great. Thank you.
She seems like the heart of the operation. Can't wait to go tomorrow
This is an inspiration for a fellow prep cook
Hello dear
How are you?
the herb picking during the meeting is a great idea!
Absolutely stunning !!
I *loved* this Episode!! The dishes looked so delicious. 😋😍
Awesome content. Love this sous chef❤
16:00 so funny I was just reminiscing of how I love capers
That restaurant is superb, great atmosphere
that was amazing! i can't get past the beurre blanc. i've never been to berkeley but i might have to go.
Outstanding! ✨💯
She makes cooking look fun. And now I’m hungry 🤤
sending love and respect
AMAZING CHEFS THANK YOU
Nice video and nice atmosphere. I really want to visit there !
The food looks so fresh and healthy.
Fascinating!
For the future: It would be nice if the final recipe was shared at the end. Thanks for sharing the process.
Nice. Love the kitchen.
I really enjoyed this!
I love this place.
Wow incredible!
Best one so far
So nice to have a well staffed kitchen 😵💫
they cook savory food but everything about the atmosphere says bakery. i love it
Fantastic choice of music in this video
Awesome showcase🥳🍾
Well done Chef, would of loved to see some finished orders up
"Americas most influential restaurant"
*An orange cut in half with carrots*
All great what an amazing spirit in that kitchen and good leadership.
Someone please explain the type of cutting board used for preparing fish. Is it really wood?
Facinating. 👍
Bravo Madame ! 🔥🌸👏
A true chef always makes the Boujie delicious dishes haha!
Fantastic!