Sorry to bother you my friend but would you happen to know what kind of pan and or brand of saucepans they are using, you know the ones with the hollow handles.
Love the intensity and excitement in that kitchen (and I'm not being daft). A place for everything, everything in it's place. Teamwork honed so deeply that there is nary need for a word spoken. Timing to the second between all the cooks, souschefs, and the chef at the pass. Even the monsieur is there at the pass, instantly cleaning any fingerprints or drips on the plate. Perfection. (and they may not LOOK excited, but you can tell that they are stoked as hell to be working there)
It's like they're performing surgery on a plate. Head chef is the surgeon, normal chef is the student/intern, waiter is the nurse passing the equipment.
@@TALKINGtac0 both are of the highest skill in their respective fields, albeit the stakes are a lot different, reputation Vs life and death, although there's some chefs who would argue those are the same thing haha
i think when you get to this level the amount of detail that goes into each plate is extraordinary and they understand that customers are willing to wait for their food to arrive in an impeccable fashion.
Keep in mind these kinds of restaurants have small portions because they deliver a large amount of dishes. Some restaurants offer 12 course meals for this reason; more dishes allow for a larger diversity of flavor.
99% of cooks can work in kitchens their entire lives and never experience this level of intensity. There's another level to cooking that most don't even realize exists. The push in these kitchens is insane, especially the Michelin star kitchens that do Ala cart and tasting menus simultaneously. This is culinary at its finest.
People who are far from knowing the difficulties and dedication to win a Michelin star don't really understand. Sven is one of the best chefs in the world and his food and his way of creativity is amazing. It's not 500 per plate and when he got even his first star it was not that expensive to dine at Aqua.
People saying it's a quiet kitchen have no clue of how this works. I've been in both types of restaurants and this is 5 times tougher than a jungle kitchen. In the last one you just get physically tired and the first one consumes you in every aspect. But at the same time it gives you in retribution 5 times joy. You can only do it if you truly love cooking and forming a family out of your brigade.
I would die a slow death as a cook in a kitchen like this. The organizational skills that these cooks possess put them on a totally different plain than other "mere mortals".
That's pretty cool they have 3 michelin stars. They keep their kitchen spotless and aren't being rushed and can plate their food. But I'm sad that it's all induction stoves and sous vide over there. The torch was the only fire I seen.
Fire of course has an archaic charme to it, but those induction stoves just get the job done safer and more efficiently. Sous vide is stupid though, just creates unnecessary plastic waste. A one-star chef I recently talked to, even said he gave up sous vide because you just can't get a perfect crust on any meat, especially duck breast after that treatment.
Zone07 you've just watched the stark difference between a professional kitchen filled with time served qualified chefs and a kitchen filled with short order cooks and line rats. Not knocking either as I have done both types of work. But this work is far more mentally draining..... BY FAR
its how every kitchen should be run. When i trained you were yelled at for beeing too loud during service. people just think theres konstant screaming in kitchens cause of hells kitchen
God it is so insanely QUIET in that kitchen. I can see why some of my chef instructors were so brutal about that rule. This is like near-telepathic levels of perfection
The skill, the technique, the creativity are all fantastic. But lets be honest here. I've eaten at 1, 2 and 3 star Michelin restaurants and unless you are there to enjoy the extremely expensive food as art, then you will leave realizing that you have been ripped off for weird food that tastes "Good" at best (usually more "weird" than "good") and tiny portions (whether taster menu or ala carte) leaving you still hungry at the end. Some of the Michelin starred dishes I have had, I have no idea what I'm eating, it's just a mess because things are pureed and there's sauces over everything, there's little bits of this or that dotted around the plate, you don't know what something (like a rare uncommon ingredient) is meant to taste like so you don't really know what it is you're tasting, etc etc. The best meals I have ever had are all home cooked meals cooked by normal people cooking classic dishes that people have enjoyed for generations. In fact, I've had tastier meals at McDonalds (e.g. when they've cooked and served a Quarter Pounder with cheese perfectly, and it's all fresh, etc) than I've had at some of these 2 and 3 star Michelin restaurants. It's all subjective and psychological too. What these fine dining Michelin restaurants are doing is just trying to be completely different - it's not necessarily better. So don't go to Michelin starred restaurants with the wrong expectations - go if you want to try something different, have a "food experience" trying ingredients you have never heard of, appreciating food as art, etc etc. That's only if you're a normal working class person of course, rich people who eat at these types of restaurants weekly tend to eat these types of dishes because they can :D.
Oh yeah? where have you been? Explain what you had because if your saying mcdonalds cooked you a quarter pounder better than a michelin rated restaurant I am going to have to assume your on some serious drugs.
Fat Duck (taster menu), Le Gavroche (ala carte rabbit), Benares (taster), L'Atilier, Pollen Street Social, Hakassan, and a bunch of other one stars. Like I said, a quarter pounder from McDonalds can TASTE better because it's salt, fat, carbs, sugar, things your body biologically likes. It's low quality junk and very unhealthy of course, but that's not the point. I've eaten fast food a couple of times after going to those restaurants and the fast food just tasted alot better, with the downside being the clogged arteries. And if you don't understand the point you probably haven't eaten at a Michelin starred restaurant (either that or you're a food snob). If you have a Cod dish that they've cooked perfectly, seared after poaching, with scallops around it and a sauce they've spent 2 days making, it doesn't mean that dish automatically tastes better than a good portion of cod and chips (with salt and vinegar) from a top quality chippie. It tastes different, but not necessarily better.
I mean I have, I also work at gordon Ramsay at london hotel nyc, which used to have 2 michelin for years. A quarter pounder will never taste better. Im a chef and have a different pallet then you so maybe thats why you enjoy a quarter pounder. Id rather make my own burger used my favorite 3 cuts of the animal that is a high quality prime beef, and use techniques to make the perfect burger, I eat mcdonalds if i'm on a road trip and have no choice. I guess you could call that a snob but I just think my pallet is very refined. We use techniques with science that take textures and flavors to a different level that they have never been before. This is why these places are so expensive because it takes a lot of skill and knowledge. Don't get me wrong some of these places are too over the top and bogus but my top favorite meals were michelin.
Testicle, the act of eating has other purposes other than feeling full, you can eat to taste & experience. Do you only drink alcohol to get drunk? Probably so but you get my point. Probably not.
pappyschmears False analogy between food and full and drink and drunk. Food and drink can be the same sort of thing, but they can also be very different. Testinator's point was entirely valid, the umbrage you took with it was almost entirely stupid, overly defensive, and ego driven.
This reminds me of looking inside the local phone shop, no customers and about 15 employees. This isnt busy, just 7 people mincing over 2 shitty plates of food.
Although I have worked in four star restaurants, I have always maintained that most people ( like me) really enjoy food that is tasty and attractively served. That tradition in America is slowly being lost. Good food, nice homemade bread and dessert, and good coffee.
Basically, a rating given restaurant that have been reviewed. This is not a Michelin rating that's a higher standard. A four star restaurant or hotel is a very high review rating.
i see a lot of people commenting about how they're not busy. a) they're incredibly good at it so they don't look rushed. if you're rushed you'll mess up and its probably because you're not to the level you need to be. b) put them in a brasserie etc. and most of them down to the commis would be incredible. c) at this level its almost all about preparation, its too precise to cook stuff in service. its a different debate as to whether the food is actually worthwhile or not, but bear in mind if you're at the forefront of anything you have to challenge the status quo.
They are not busy in the sense that a line cook at an upscale bistro defines that word, this is the sort of "country club" kitchen. This is not so much a challenge, this style of kitchen, however much the food is or isn't (looked fairly quotidian gourmet to me, even a bit dated, like cutting edge for the 90s), this kitchen seemed pretty conservative and flat.
Bro that isn't busy, half the crew ran around like chickens with their heads cut off and old mate at the front took nearly 4 minutes to get two plates of mediocre looking food out to the floor.. Yes chefs can be that smooth at it that it doesn't look busy but this wasn't the case
I love how all of these current and former Denny's line cooks are getting all self-conscious watching this video, taking jabs at the food, because it reminds them that they aren't real chefs and know they'd be totally lost in this kitchen.
soo true....You don't always have to make a reservations at the French laundry, or fly to Tokyo to eat L'Atelier De Robuchon....even if you do hold your self up to those standards you should always know where the best burger or slice of pizza in town is.
guys its a lot of preparation job . when the service start there is no preparation time nothing is prepared in rush here no mistakes allowed here. yeah this guys work 16 hours a day
this is seriously way easier service than working in a busy steakhouse and pub, those are the places where people get treated like absolute crap. this looks manageable.
lol it's actually the opposite, it looks manageable because they know what they're doing, all those cooks can easily be chefs anywhere else. Since its a Michelin star restaurant I'm guessing the chef is very strict but in this case we didn't see anyone fuck up
Rain Wheeler if I could just add my insight as a person that has been doing this professionally for 16 years. This style of service is far more intense (can’t speak about the specific restaurant). I have worked For Guy Savoy, Ducasse and Robuchon all Michelin starred, tasting oriented restaurants where busy for us was around 50 people. I have also worked at a Michael Mina steakhouse where we would do 350 on a Friday or Saturday night. Both have their difficulties for sure. But the Michelin starred restaurant’s service is far more draining both physically and mentally. It might be hard to understand that looking at cover count but it’s true. So much more is expected of you in that style of kitchen. Just my perspective form s person that has cooked in a variety of establishments and environments.
@@ericmack9593 Very interesting perspective from someone who has worked in both environments, I can imagine the 350 cover steakhouse involves moving more food about per person, but the margin for error is much larger than the Michelin starred version , where everything has to be "perfect" everytime, and if you make any mistake it's an issue. Slightly over cooking that medium rare steak you will probably get away with (not always!, but it will get over the pass) whereas in the Haute Cuisine world everything has to be on point without exception and unrelenting perfection requires a huge amount of focus.
This is a kitchen where there is control and professionalism, just like most restaurants that are at the top of their game. It's not some Brasserie with chefs who mainly haven't got a clue about the industry or how they should act. There's a time and a place for banter, swearing and big characters. That time isn't during service.
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I'm a chef, I love great food and never want to be an annoying critic as I know how hard we all work...but does anyone agree that he ruined the look of that gorgeous plate when he lay that lunchmeat looking pork on top??? At least roll it or something...he spent 3 minutes garnishing and then hid it with the "star of the dish"...I wanna cry
Oh dear, presumably that was a cold starter, if so, why wasn't it finished in the garde manger section? If it was supposed to be hot, then good luck with that.
To those of you that's never worked in a kitchen before, ou guys would never understand the amount of pressure the cooks and the chefs are under when they are defending their status/title. I highly doubt that any of you noticed when the garnisher got told off by the head chef near the end when the sprouts/greens weren't trimmed properly. The reason it doesn't look that busy is because each and every member of the team is a well trained professional.
It doesn't look busy cause these michelin rated restaurants simply have such a high staff/customer ratio. Why? Cause you can't produce perfection if you are stiring 20 pans at once.
Looks okayish, but how many people on two plates of food? Even the waiter joins in. I've stopped goin and workin in michellin star restaurants cus I find it's not what the customer wants it's all bout the chef trying to create a new break thro in cuisine, good gastro pub simple,affordable food done well u ask any chef what they enjoy to eat n it's simple food
Stocks, demiglazes, reductions, maybe even compost if they do their own gardening. Food rarely goes to waste when working with expensive, high quality ingredients. One top from a farm to table, organic, locally grown carrot will give a veg stock more flavor then 1 whole carrot you normal find at a grocery store.
And that is why the food is not good at expensive restaurants. It’s made by a bunch of college students who are more into making the dich pretty than about making the food tasty. I will always choose a hole in the wall and pay $20 for an amazing dish over these places that cost around $200 per person.
I love all the people who just randomly came across this video and saw it's such garbage, but wouldn't hesitate to gorge themselves on Burger King, or consider Olive Garden to be authentic Italian food.
not trying to say anything against the quality of skill and food here. simply saying the pace is very slow compared to where i work. where i work you might have to be plating 5-6 completely different dishes, checking on another 10, and dropping down the 5-10 new items that rang in , in the last minute. while here i see at points 3 people standing over a single plate.
I agree that it is might be amazing food and worth a wait. that being said I don't think they obtained stars for making people wait. and no turn over? 30-40 seats? doesn't le bernardin(3 stars) have like 100+ seats. I'm sure someone at Aqua would like to turn those seats over.
Why the fk you watch these type of videos if u vomit on it after on?what's the purpose?u don't like michelin food?then don't eat it and don't judge it..yunkee
So, at the bottom end of the food industry, you have a sort of factory-like food assembly line in the kitchen, like McDonalds. Now, apparently, at the top end of the food industry they, for whatever reason, revert back to the factory-like food assembly model of kitchen management. Somewhere between these two extremes exists incredible food.
I did work in 3 Michelin star restaurants, have over 20 years experience as chef and honestly would never spend a penny for a Michelin star environment. Overrated, overpriced, underportion... This is more like venue not like having a decent meal.
@etown858 oh yeah, what your not seeing is the massive preparation before hand everything has to be perfect. One dish left out for too long and by by michelin star, both are pressured situations but this even behind the scenes, is a whole different level.
Well maybe when your restaurant gets three Michelin stars you can go and teach them how to run a service but until then, whatever you think is irrelevant because obviously their method has worked pretty damn well thus far.
I absolutely adore the precision, focus and cleanliness of a high end kitchen. It's pure driven cooking. Love it.
@Timmy Tran i found you to be gay
I cook for a living and that kitchen is absolutely beautiful.
Sir Bigdik yes it is
Sorry to bother you my friend but would you happen to know what kind of pan and or brand of saucepans they are using, you know the ones with the hollow handles.
I was thinking the exact same thing
right so nice
right there with ya bro
Ten years exactly today... and still 3 Michelin stars, just wow
Love the intensity and excitement in that kitchen (and I'm not being daft). A place for everything, everything in it's place. Teamwork honed so deeply that there is nary need for a word spoken. Timing to the second between all the cooks, souschefs, and the chef at the pass. Even the monsieur is there at the pass, instantly cleaning any fingerprints or drips on the plate. Perfection. (and they may not LOOK excited, but you can tell that they are stoked as hell to be working there)
It's like they're performing surgery on a plate. Head chef is the surgeon, normal chef is the student/intern, waiter is the nurse passing the equipment.
David Oze Lol. I love that observation! :)
David Oze head chef, sous chef, commis chef, etc. All part of the bigger operation
I don't think you can compare cooking to saving a person's life but okay
They are performing surgery on a grape
@@TALKINGtac0 both are of the highest skill in their respective fields, albeit the stakes are a lot different, reputation Vs life and death, although there's some chefs who would argue those are the same thing haha
i think when you get to this level the amount of detail that goes into each plate is extraordinary and they understand that customers are willing to wait for their food to arrive in an impeccable fashion.
Jan Hartwig in this video, now 9 years older and holds 3 michelin stars
since 2017 (six years later)
Right, did not recognize first. Thanks for the hint!
Keep in mind these kinds of restaurants have small portions because they deliver a large amount of dishes. Some restaurants offer 12 course meals for this reason; more dishes allow for a larger diversity of flavor.
That cannot be true in this case, either that or that entire kitchen is devoted to only making food for one person. Which I doubt.
SAM BRICKELL A 3 Michelin star restaurant serving a small amount of people? Sounds reasonable to me.
This is the beauty of quiet focus. Everyone just focused on their job and executing. Very nice.
did he just top it off with captain crunch cereal?
+mtregi garnished*
mtregi a la crunch
i burst out laughing
For the tasting menu they use Opps! All Berries
That's some serious gourmet shit right there.
99% of cooks can work in kitchens their entire lives and never experience this level of intensity.
There's another level to cooking that most don't even realize exists. The push in these kitchens is insane, especially the Michelin star kitchens that do Ala cart and tasting menus simultaneously.
This is culinary at its finest.
People who are far from knowing the difficulties and dedication to win a Michelin star don't really understand. Sven is one of the best chefs in the world and his food and his way of creativity is amazing. It's not 500 per plate and when he got even his first star it was not that expensive to dine at Aqua.
People saying it's a quiet kitchen have no clue of how this works. I've been in both types of restaurants and this is 5 times tougher than a jungle kitchen. In the last one you just get physically tired and the first one consumes you in every aspect. But at the same time it gives you in retribution 5 times joy. You can only do it if you truly love cooking and forming a family out of your brigade.
I would die a slow death as a cook in a kitchen like this. The organizational skills that these cooks possess put them on a totally different plain than other "mere mortals".
If I was still 21 I would be knocking on this door, I love the precision here, amazing.
That's pretty cool they have 3 michelin stars. They keep their kitchen spotless and aren't being rushed and can plate their food. But I'm sad that it's all induction stoves and sous vide over there. The torch was the only fire I seen.
Fire of course has an archaic charme to it, but those induction stoves just get the job done safer and more efficiently. Sous vide is stupid though, just creates unnecessary plastic waste. A one-star chef I recently talked to, even said he gave up sous vide because you just can't get a perfect crust on any meat, especially duck breast after that treatment.
Everything seems so relaxed? Is this normal in 3 star kitchens? I'm used to hearing dockets being yelled out, cussing, and just a huge intensity.
its so quiet though.... still love it
Busy? 2 plates is busy? No one was hustling.
It looked like everyone hustling to me. So much goes into each plate.
Zone07 you've just watched the stark difference between a professional kitchen filled with time served qualified chefs and a kitchen filled with short order cooks and line rats. Not knocking either as I have done both types of work. But this work is far more mentally draining..... BY FAR
ive seen how line cooks do. Its physically exhausting. This is mentally draining but well each has its own
Do you not realize what goes into these dishes?
Just stick to McDonald's then lol
The slowest and quietest kitchen I’ve ever seen, I think is prep or teaching
its how every kitchen should be run. When i trained you were yelled at for beeing too loud during service. people just think theres konstant screaming in kitchens cause of hells kitchen
God it is so insanely QUIET in that kitchen. I can see why some of my chef instructors were so brutal about that rule. This is like near-telepathic levels of perfection
The skill, the technique, the creativity are all fantastic. But lets be honest here. I've eaten at 1, 2 and 3 star Michelin restaurants and unless you are there to enjoy the extremely expensive food as art, then you will leave realizing that you have been ripped off for weird food that tastes "Good" at best (usually more "weird" than "good") and tiny portions (whether taster menu or ala carte) leaving you still hungry at the end. Some of the Michelin starred dishes I have had, I have no idea what I'm eating, it's just a mess because things are pureed and there's sauces over everything, there's little bits of this or that dotted around the plate, you don't know what something (like a rare uncommon ingredient) is meant to taste like so you don't really know what it is you're tasting, etc etc. The best meals I have ever had are all home cooked meals cooked by normal people cooking classic dishes that people have enjoyed for generations. In fact, I've had tastier meals at McDonalds (e.g. when they've cooked and served a Quarter Pounder with cheese perfectly, and it's all fresh, etc) than I've had at some of these 2 and 3 star Michelin restaurants. It's all subjective and psychological too. What these fine dining Michelin restaurants are doing is just trying to be completely different - it's not necessarily better. So don't go to Michelin starred restaurants with the wrong expectations - go if you want to try something different, have a "food experience" trying ingredients you have never heard of, appreciating food as art, etc etc. That's only if you're a normal working class person of course, rich people who eat at these types of restaurants weekly tend to eat these types of dishes because they can :D.
Oh yeah? where have you been? Explain what you had because if your saying mcdonalds cooked you a quarter pounder better than a michelin rated restaurant I am going to have to assume your on some serious drugs.
Fat Duck (taster menu), Le Gavroche (ala carte rabbit), Benares (taster), L'Atilier, Pollen Street Social, Hakassan, and a bunch of other one stars.
Like I said, a quarter pounder from McDonalds can TASTE better because it's salt, fat, carbs, sugar, things your body biologically likes. It's low quality junk and very unhealthy of course, but that's not the point. I've eaten fast food a couple of times after going to those restaurants and the fast food just tasted alot better, with the downside being the clogged arteries.
And if you don't understand the point you probably haven't eaten at a Michelin starred restaurant (either that or you're a food snob). If you have a Cod dish that they've cooked perfectly, seared after poaching, with scallops around it and a sauce they've spent 2 days making, it doesn't mean that dish automatically tastes better than a good portion of cod and chips (with salt and vinegar) from a top quality chippie. It tastes different, but not necessarily better.
I mean I have, I also work at gordon Ramsay at london hotel nyc, which used to have 2 michelin for years. A quarter pounder will never taste better. Im a chef and have a different pallet then you so maybe thats why you enjoy a quarter pounder. Id rather make my own burger used my favorite 3 cuts of the animal that is a high quality prime beef, and use techniques to make the perfect burger, I eat mcdonalds if i'm on a road trip and have no choice. I guess you could call that a snob but I just think my pallet is very refined. We use techniques with science that take textures and flavors to a different level that they have never been before. This is why these places are so expensive because it takes a lot of skill and knowledge. Don't get me wrong some of these places are too over the top and bogus but my top favorite meals were michelin.
Testicle, the act of eating has other purposes other than feeling full, you can eat to taste & experience. Do you only drink alcohol to get drunk? Probably so but you get my point. Probably not.
pappyschmears False analogy between food and full and drink and drunk.
Food and drink can be the same sort of thing, but they can also be very different.
Testinator's point was entirely valid, the umbrage you took with it was almost entirely stupid, overly defensive, and ego driven.
And the chefs go home to collect a pizza on the way I know cos I'm a chef 20 years this is a quiet period start of service I'd say
ah yes, 3 michelin stars, where all the food sits out for an hour before it's finally served to you
it's super clean because they know a camera is going to be filming duuuurrrrrrrrr
Only after Michelin learns how to make tires that don't blow out every 400 miles will I start to pay attention to their opinions of food.
:)
grow up , infinity
I love you.
tahitiswell hahahahahahaha
Michelin is great tool. It lets you know which restaurants Not to go to. Hahahaha
They get so artistic with food that it ceases to look like food.
00:10 looks like inside my underpants
This reminds me of looking inside the local phone shop, no customers and about 15 employees. This isnt busy, just 7 people mincing over 2 shitty plates of food.
so Michelin stands for slow and unimpressed? how long does it takes to plate two frigging antrees. and by 3 people.
Although I have worked in four star restaurants, I have always maintained that most people ( like me) really enjoy food that is tasty and attractively served. That tradition in America is slowly being lost. Good food, nice homemade bread and dessert, and good coffee.
I thought there were only 3 Michelin stars
@@borealernadelwald8833 I was not talking about Michelin. That's different.
@@williamclark1633 ahh good I thought I was missing something, what do you mean then?
Basically, a rating given restaurant that have been reviewed. This is not a Michelin rating that's a higher standard. A four star restaurant or hotel is a very high review rating.
For those who criticize- don't forget it's haute cuisine!
Alex Gosling nouvelle
Ben Dover what?
What a clean Kitchen.
i see a lot of people commenting about how they're not busy. a) they're incredibly good at it so they don't look rushed. if you're rushed you'll mess up and its probably because you're not to the level you need to be. b) put them in a brasserie etc. and most of them down to the commis would be incredible. c) at this level its almost all about preparation, its too precise to cook stuff in service.
its a different debate as to whether the food is actually worthwhile or not, but bear in mind if you're at the forefront of anything you have to challenge the status quo.
They are not busy in the sense that a line cook at an upscale bistro defines that word, this is the sort of "country club" kitchen.
This is not so much a challenge, this style of kitchen, however much the food is or isn't (looked fairly quotidian gourmet to me, even a bit dated, like cutting edge for the 90s), this kitchen seemed pretty conservative and flat.
Bro that isn't busy, half the crew ran around like chickens with their heads cut off and old mate at the front took nearly 4 minutes to get two plates of mediocre looking food out to the floor.. Yes chefs can be that smooth at it that it doesn't look busy but this wasn't the case
I think Shakespeare said it best: "More matter with less art."
That place looks soulless.
Opposite. They have nothing but soul with that level of focus and execution.
Sven elverfeld has a mind of his own.
Is this the kitchen from the movie "Burnt" ? Great film
That seriously looks like they just shit on a plate and dragged it across said plate
I love how all of these current and former Denny's line cooks are getting all self-conscious watching this video, taking jabs at the food, because it reminds them that they aren't real chefs and know they'd be totally lost in this kitchen.
Agreed
hahaha... yeaaa
Loool
Daaam shots fired! 🤣
At least two of the people working under Sven Elverfeld in this video run their own Michelin starred restaurants today :D
super quiet service, compared to a french cuisine. In FR, Chef would be yelling all the time, at everyone.
Congratulations, very professional, none of them with the hat on their head !! 3 Michelin stars.
Dumbass lol
When is it getting busy?
soo true....You don't always have to make a reservations at the French laundry, or fly to Tokyo to eat L'Atelier De Robuchon....even if you do hold your self up to those standards you should always know where the best burger or slice of pizza in town is.
just had a two star Michelin meal... it was the best food ever. then I had McDonald's
AsianVideoGamer so what are you saying jack?
Remy Martin the food is allways presentation and not filling
if the river is flowing red, take the dirt road instead
AsianVideoGamer loo
AsianVideoGamer was the food hot??
If it was "busy" like that at the pharmacy I work at...I would be so happy.
You weren't watching a pharmacy at work. You were watching brain surgery. If it were a pharmacy it would be Fridays.
erich kiparski u r too smart.lmao .that was a good one
guys its a lot of preparation job .
when the service start there is no preparation time nothing is prepared in rush here no mistakes allowed here.
yeah this guys work 16 hours a day
this is seriously way easier service than working in a busy steakhouse and pub, those are the places where people get treated like absolute crap. this looks manageable.
lol it's actually the opposite, it looks manageable because they know what they're doing, all those cooks can easily be chefs anywhere else. Since its a Michelin star restaurant I'm guessing the chef is very strict but in this case we didn't see anyone fuck up
Rain Wheeler if I could just add my insight as a person that has been doing this professionally for 16 years. This style of service is far more intense (can’t speak about the specific restaurant). I have worked For Guy Savoy, Ducasse and Robuchon all Michelin starred, tasting oriented restaurants where busy for us was around 50 people. I have also worked at a Michael Mina steakhouse where we would do 350 on a Friday or Saturday night. Both have their difficulties for sure. But the Michelin starred restaurant’s service is far more draining both physically and mentally. It might be hard to understand that looking at cover count but it’s true. So much more is expected of you in that style of kitchen. Just my perspective form s person that has cooked in a variety of establishments and environments.
@@ericmack9593 Very interesting perspective from someone who has worked in both environments, I can imagine the 350 cover steakhouse involves moving more food about per person, but the margin for error is much larger than the Michelin starred version , where everything has to be "perfect" everytime, and if you make any mistake it's an issue.
Slightly over cooking that medium rare steak you will probably get away with (not always!, but it will get over the pass) whereas in the Haute Cuisine world everything has to be on point without exception and unrelenting perfection requires a huge amount of focus.
What will happen if they fill the plate ?
The universe would collapse
@@DL-rz6tw probably
@@user-cc4kq6hl4c I hope you’re still as happy as you were 4 years ago
@@DL-rz6tw thanks
This is a kitchen where there is control and professionalism, just like most restaurants that are at the top of their game. It's not some Brasserie with chefs who mainly haven't got a clue about the industry or how they should act. There's a time and a place for banter, swearing and big characters. That time isn't during service.
that's the quietest kitchen I've ever seen
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Nice technics. Lovely place
I'm sure it tastes like heaven but those brushstrokes on the center / outer side will disturb me forever.
I'm a chef, I love great food and never want to be an annoying critic as I know how hard we all work...but does anyone agree that he ruined the look of that gorgeous plate when he lay that lunchmeat looking pork on top??? At least roll it or something...he spent 3 minutes garnishing and then hid it with the "star of the dish"...I wanna cry
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Their energy is put into the food. the passion is high, the boss knows how to run a kitchen.
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Oh dear, presumably that was a cold starter, if so, why wasn't it finished in the garde manger section? If it was supposed to be hot, then good luck with that.
They are acting busy to keep their jobs, but Jesus christ I was shaking my head watching this clip.
Slow plating, the kitchen is absolutely spotless. I've just finished service and I feel beaten up,
- bet they don't.
This is a fine-dinning restaurant everything must be made to perfection. There are enough cooks in the kitchen for them to move at that pase.
To those of you that's never worked in a kitchen before, ou guys would never understand the amount of pressure the cooks and the chefs are under when they are defending their status/title. I highly doubt that any of you noticed when the garnisher got told off by the head chef near the end when the sprouts/greens weren't trimmed properly. The reason it doesn't look that busy is because each and every member of the team is a well trained professional.
We are busy guys got a table of 4 in tonight
its all about Quality not quantity
immu immu but the food tastes like garbage? So what quality? You wanna buy art buy a painting...
Remy Martin well said
Remy Martin lol you are so dumb, I am blind, paintings are useless... You want art? Listen to Mozart.
How much do the employees get paid
Haha, I work in a 1 star doing 100 covers/service and its maniac, love they have 2 times the chefs for about 40-50 covers :)
Exactly it’s like that here in England you get 2 stars that do 30 covers with 20 chefs 😂
@@kizzkizz06where ?
It doesn't look busy cause these michelin rated restaurants simply have such a high staff/customer ratio. Why? Cause you can't produce perfection if you are stiring 20 pans at once.
Looks okayish, but how many people on two plates of food? Even the waiter joins in. I've stopped goin and workin in michellin star restaurants cus I find it's not what the customer wants it's all bout the chef trying to create a new break thro in cuisine, good gastro pub simple,affordable food done well u ask any chef what they enjoy to eat n it's simple food
what do they do with the off cuts? ie the other part of the perfect meat/veg they put on the plate?
Stocks, demiglazes, reductions, maybe even compost if they do their own gardening. Food rarely goes to waste when working with expensive, high quality ingredients.
One top from a farm to table, organic, locally grown carrot will give a veg stock more flavor then 1 whole carrot you normal find at a grocery store.
i also work in a restaurant here in the phils , more likely we are like this when we are busy haha :D
one guy just stood around until the camera was on him before he start moving around like he was doing shit.
its so clean nice kitchen,food seems good but porcion for me need maybe 3 porcion like that then i say :now I'm easily eaten...
Artistry 👩🍳
how does that butane taste?
Almost 2mins and he is still plating the dish
is this food hot or cold when it goes out like wtf i don't understand this.
glenn lawless the plates are hot, so they should keep the food hot too.
Gloves?
great team work .
@petah333 Aqua is top 25 in the world, whats your restaurants name?
the cap'n crunch garnish at 3:03 caught me off guard
Pans don't need to be flying through the air for it to be a busy kitchen
no head cover?
And that is why the food is not good at expensive restaurants. It’s made by a bunch of college students who are more into making the dich pretty than about making the food tasty. I will always choose a hole in the wall and pay $20 for an amazing dish over these places that cost around $200 per person.
i always knew cheetos dust was fine dining!
I love all the people who just randomly came across this video and saw it's such garbage, but wouldn't hesitate to gorge themselves on Burger King, or consider Olive Garden to be authentic Italian food.
Why is there „busy“ in the title?!
not trying to say anything against the quality of skill and food here. simply saying the pace is very slow compared to where i work. where i work you might have to be plating 5-6 completely different dishes, checking on another 10, and dropping down the 5-10 new items that rang in , in the last minute. while here i see at points 3 people standing over a single plate.
Perhaps. But this is a whole new level.. This is how "pro's"do it.
Do not seem even a drop of water.
goooooooooood :)
took 15ppls make a 2plates and took myself make 8plates as beautiful as 5star restaurants,, Lacking skills as multitasking here
is this the lunch shift?
in germany there are no lunch or dinner shifts. one team works both shifts, mostly.
I agree that it is might be amazing food and worth a wait. that being said I don't think they obtained stars for making people wait. and no turn over? 30-40 seats? doesn't le bernardin(3 stars) have like 100+ seats. I'm sure someone at Aqua would like to turn those seats over.
well one can't really expect expensive restaurants to be as busy as a fast food joint
I guess fine dining means brushing sauces and putting little dots everywhere on a plate. Then charge $400
Why the fk you watch these type of videos if u vomit on it after on?what's the purpose?u don't like michelin food?then don't eat it and don't judge it..yunkee
So, at the bottom end of the food industry, you have a sort of factory-like food assembly line in the kitchen, like McDonalds. Now, apparently, at the top end of the food industry they, for whatever reason, revert back to the factory-like food assembly model of kitchen management. Somewhere between these two extremes exists incredible food.
a rule of thumb the better the food the less hotter it is when its served
Where are the hair nets ?
I did work in 3 Michelin star restaurants, have over 20 years experience as chef and honestly would never spend a penny for a Michelin star environment. Overrated, overpriced, underportion...
This is more like venue not like having a decent meal.
Shit if this is busy I want to work there and get to tell people I work in a busy Michelin restaurant
Looks at fancy food
Looks at paycheck
Fuck it, I'm going to McDonalds
No radio playing???
@etown858 oh yeah, what your not seeing is the massive preparation before hand everything has to be perfect. One dish left out for too long and by by michelin star, both are pressured situations but this even behind the scenes, is a whole different level.
Well maybe when your restaurant gets three Michelin stars you can go and teach them how to run a service but until then, whatever you think is irrelevant because obviously their method has worked pretty damn well thus far.