$18,000 of Fish, Delivered Every Week: A Day At Austin's Freshest Seafood Restaurant | Bon Appétit
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- Опубликовано: 26 сен 2024
- “We're spending about $15,000 to $18,000 every single week. It's about 1,000 pounds of fish. One of the biggest challenges running a seafood restaurant in Texas is making sure that you're getting the freshest possible product.” Come behind the scenes for a Friday with executive chef Fermin Núñez at Este-one of Austin's best new Mexican seafood restaurants-the morning they receive their big fish order for the weekend.
Director: Gunsel Pehlivan
Director of Photography: Andrew Barrera
Editor: Kris Knight
Creative Producer: Parisa Kosari
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Brew Houston
Assistant Camera: Jacob Voss
Production Assistant: Emily Berk; Tai Hallstein
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
Special Thanks: Este Staff
Filmed on Location at Este
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
I really like how he shows how he does things and then explains WHY he does them. The why is just as important as the how i feel.
We are huge fans of Este and his other restaurant Suerte! Chef Fermin is putting upscale Mexican cuisine on the map here in Austin.
I love the fact that he talked about the money, transparency is real with this one.
Love the atmosphere in the kitchen and the way they handle things. Fermin seems like a great EC!
Salt water trout lmfaoooooooooooo
Every single time I have visited Este the food and the service has been amazing! Nothing I have had has been bad, and they have found a way to make a Kale Salad that is beautiful and not bitter. The fish is buttery and soft, drinks are top notch and the desserts are legit (spicy margarita). If you want to make life a little easier, make reservations a couple weeks in advance. 10/10
what a personable and knowledgeable chef. His team seems well lead
One of the best yet. Like the head chef’s approach and attitude.
This restaurant must be cleaning up if they’re spend $15-$18k weekly on fish alone… huge numbers!
kinda cute that he checks the trout and talks about the smell of the sea :-)
love these restaurant stories so much ... please don't stop, Bon Appétit (the Pass as well) ...
Buy fresh?
Suggestion. Can you guys link the restaurant's website in the description? Not that it's hard to find with the name but mind as well since you're featuring them.
Be grateful and be gentle when you meet.
He/Chef seems like he Truly loves what he does and working with the crew. They also seem happy and respectful to the chef too. I'm a seafood lover and Can't wait to try this place.
Is chef a pronoun now? I thought everything stopped at zhey/zhem.
@@troll2637 haha 😄 👍
Loved his homage to Bill O'Reilly's meltdown with his "f*ck you, we'll do it live" lmfao.
Love Este! Their food is spectacular 🫶🏽
❤😂 Joyce Chen ✂️ are the same we used in the big Marijuana Factories to trim up the buds😂😂😂😂
0:51 Mac Demarco album. I like this guy already
at $98 for a 1.5lb cod fish you should have no trouble making your payroll.
That commercial real estate in Austin 🙃
I love the restaurants name! It looks really nice as well. Would love to try it whenever I visit Texas.
He has such great skill and energy.
Felicidades!!!; todo se ve increíblemente delicioso, everybody looks so happy in that kitchen,,👌
EVERYTHING looks delicious!!!
I lowkey thought that dish with cream sauce was made with Velveeta cheese 🤣🤣🤣
Wow great job chef 👍😊
Can't wait to go the next time I'm in Austin
Surgeons Chefs
🤝🏻
Clogs
Arch support & washable baby
i love this series so so much
Road Dawg Status....
The fins ur cutting off and throwing away can b fried as an appetizer. Very crunchie and tasty. Fry in Coconut oil or macadamian oil.
Fermin is the king 👑👑👑
Just made a reservation!
thats one hard working dude
Most Texas Thing is the " No Guns" Sign at the Door
Love this content 🎉🎉🎉🎉❤❤❤❤
Food looks amazing
I'm a small restaurant and jut in octopus it's roughly 5k a week.
Thanks for sharing this video
These videos are so cool 👍
mi compa chava t-shirt 🤘🏻🤘🏻
Best ceviche in town!
Pro tip: get a shot of mezcal and chase it with the ceviche broth!
Gabe Erales sighting at 19:05?
100%. Little awkward to have the controversial former top chef winner hidden away in a pan shot, but the rest of the video was great.
“Funnest” must be taught in culinary schools lol
Food looks incredible!
A thousand pounds of fish a week is so crazy bro
I really hope your Trout doesn't smell like the sea
I didn’t know I was making thousands every weekend when I go fishing lol
It's so cute how they all say "si chef"
Really nice food
$15-$18,000 a week for fish?! An entire village can be fed with that!
It's called elitism. I could never ever afford that. Not even afford the scraps on my salary.
It's a seafood restaurant serving many people so it's a given that seafood will have higher spending
And your point is?
I still wouldn’t eat fish in Texas. If he’s smelling that fish so hardcore that’s like weird sign. I’ve always lived on the coasts and the sniffing isn’t that hardcore. He makes me nervous.
in these videos i always wonder what they do when the fish delivered doesn’t get deleivered probably. do they go find a replacement !
0:51 iykyk
very cool
Food looks incredible!. Isn't he the guy Brad made corn tortillas with?.
Yep that was at the other restaurant suerte
I looovvee fish!!!
It looks mouthwatering delicious ❤
this chef looke like the Dj/Porducer "Rooler" ;)
You said it perfectly, Butchering the Fish.
WHAT KIND MUSIC IN THE BACKSOUND
Don't want to get your seafood order in and have the walk-in to smell like low tide.
Next time im 8n Austin
Very nice video.
WOW, Philippine Vinegar (3:25) DATU PUTI
He has a locker
Like a preschooler
nice that it has no guns on the front door.
¡Arre!
I live and go out in NYC restaurants almost every single week, and this place seems like a mock up price, foods look fantastic but $100 for a whole fish that’s not even special LOL
Honestly I looked up how much the Murray cod cost and it was at least $50 per fish then plus the specialized prep, ingredients, and cook time that’s not a bad markup for a nice restaurant
10 fingers in, 10 fingers out, do they have to be your own fingers? Chef was unclear on that.
Nice
Kevin James if he became a chef lol
THIS DUDE IS A BADD A$$! GREAT SKILLS. URAH CHEF!
All the gangsters in my city eat here for lunch and they enjoy it.
Those prices tho!! Do any brown or black gente eat at that place?? Serious question
Who's your Daddy? He's my Daddy 🎉🎉🎉🎉🎉🎉🎉
puro torreon
This guys buys pacific seafood are you kidding me😊
What kind of apron is he wearing?
Real crime are them prices !
Where’d he get his shoes tho
Sponsored by John Boos? 😂😝
White pants in a kitchen is a bold move
U can also fry the skin as well
Koreans 🤝 Mexicans
🌶️ ❤️
ROAD DOG!!! 🤙😃🤙
Spray butter just ruined it.
I walked out with 11 fingers. Someone else walked out with 9…
Way to much cream sauce on that fish .
Cardboard box = not fresh lmao
Call pacific seafood see if they rep it
2/10 texas has the same ingredients where’s the freshness
All chefs are weird cool. Not cool cool.
TOO...MANY...ADS...
:)
So fake.
So, so fake.
First
Give your parents money back and stop acting lol
They are full of drama. They act weird it's like they don't do this normaly
a string ray? why??
I love your videos, can I get a comment heart?
no
Do you use Heritage seafood?
most overrated restaurant ive ever been to
Isn't he the guy Brad made corn tortillas with?
Road Dog!
YES! Road dog!
Road dog🤙
Who gives a fck
Chudd?