No Stoves, No Ovens, All Live Fire: A Day With the Sous Chef at Osito | On The Line | Bon Appétit
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- Опубликовано: 14 мар 2023
- “It's 8:00 AM and as exec sous, the first thing I do to start the day is to build a fire so we can get cooking.” Sarah Baldwin, Executive Sous Chef at Osito in San Francisco, take us behind the scenes for an entire day of working the fires and serving plates at a restaurant with no stoves and no ovens-just old fashioned open flames.
Director: Gunsel Pehlivan
Director of Photography: Paul Helzer
Editor: Kris Knight
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: Justin Symonds
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"I feel nothing anymore" - Every line cook after a Saturday night service.
Amen
I felt that one
Seriously😅😂😅
No room for feelings on the line..
I always use the phrase “just keep swimming” during big rushes, but I do believe she was referring to her heat tolerance
Using live fire to produce consistent high end food in a restaurant is SO INCREDIBLY DIFFICULT!!! I am simply in awe of how easy she makes it look. Admittedly there will be a format now...still hard to learn and master...but imagine how many failed attempts and iterations the original chefs went through to get it right? Just amazing.
She makes it look easy becuase someone else does it for her
Saw a short doc on Firedoor, an Australian restaurant that ALSO cooks everything over live fire; even the salads get charred. So yeah, definitely becoming a format, definitely takes supreme skill
Japanese do it as well. Although it's more with coals
@@EdwinLopez-iz8mm No, she does the cooking and has the knowledge where the heat is best. That dude "just" maintains the fire.
@@GameFuMaster
日本人が料理に使用するのは石炭ではなく木炭です😅
I'm very impressed by the recent content BA has put out providing glimpses into cooking from industry perspectives. Excited and hoping this content continues!
I agree with this. There have been a couple of brilliant videos recently.
its called paid PR by restaurants.
@@eduardomolina5597 and to be honest, this is good PR rather than reels or Instagram influencers going and taking cramp or mediocre photos.
Agree. After the staff shakeup a few years ago, this is definitely the approach to take vs forcing those (boring, I'm sorry) new staff members on us with zero chemistry.
For real, it may help the general public appreciate the workers at these types of establishments more.
She is such a natural teacher. Explains everything so calmly and detailed. Also, great job with the filming and editing!
agreed she would really have an awesome channel!
I really like how whole kitchen is not pure stress like many other places. No rushing, no shifts that starts at 5 o clock in a morning, and yet everything is done.
I guess it also helps that they only do dinner, and not doing something like an 8-hour session with the pot trying to make the perfect ramen broth
They also didn’t show the service which is where most of the real stress is
It's also entirely sustained by rich clients. Don't get me wrong, it's cool and everything, but this simply isn't sustainable in most parts of the country. Also let's see if this place is open in 5 years. Concept restaurants open and close ALL THE TIME.
@@RickR69 well they got a star, so they'll probably be fine
@@SigmaChirality Go ahead and look up how many michelin rated restaurants have closed.
She's a really good presenter: articulate, friendly and clear. Excellent video.
It's one thing to be good at what you do, it's another thing altogether to be able to communicate it as well as this. Bravo.
I was thinking exactly the same, this woman deserves her own show. It's very difficult to be entertaining and informative at the same time and it seems something very natural for her
Shame she has horrid upward inflection
The guy with the big beard at the end is Seth Stowaway. He's the owner of Osito and also a really great metal musician. I've known him for 20 years and he's one of the coolest guys I've ever met.
Respect to this lady for working with fires while rocking a fringe - my excessive sweating could never
😊😮😢😅
She is on her game! Very impressive and inspiring!
I really like the new content BA is putting out. I had stopped keeping up with their videos but these Sous Chef videos are great!
It's great that they've shifted to profiling other restaurants, they know that the kitchen cast they have leftover is uninspiring.
@@ihatekpeng w
Please film more of this content. It’s so important to show people the effort that is put into their food. Unfortunately I feel like it can be lost.
All the meals featured here were super creative and delicious looking. A lot of places I’ve seen with Michelin stars have ostentatious dishes that seem to be a caricature of fine dining. These dishes are fancy, yes, but not pretentious; you can tell by the way each ingredient is utilized that the chef/culinary director isn’t just following an archetype, but creating something new. Very classy, would love to eat here.
To each their own of course but to me it looks a bit crowded and lost. There isn't a cohesion in the dishes or a style to the restaurant, I also have to wonder why do they want to use fire to cook everything when their execution and dish style doesn't really seem to warrant it. Seems a bit more like "fire is cool"... But all in all, liked the way they handled staff meal, and hope they do well, cos even if I don't personally get it doesnt mean I wish them anything but success.
@@krono965 That’s because this is the restaurant industry and one just follows the other. If you watch restaurant vids you’ll notice cooking with fire is the new sous vide it’s just the trend right now. They just force whatever they are making into a live fire method of cooking. These dishes aren’t designed with this cooking method as the sole approach.
@@romeod7549 Yeah totally, I remember back in 2012-2015 when it was just a handful of places in fine dining pushing live fire. Since Burnt Ends it seems people kind of missed the whole notion that live fire cooking maybe doesn't need to exist in places where it doesn't make sense i.e: Cities. Fäviken and Asador Etxebarri were after all located in remote places. The logic of transporting all that wood just to be burnt in a city, that already feeds itself on electricty is a mindboggling idea. Guess the idea of time and place went over the heads of many cooks.
That’s because you have poor taste and are probably really simple minded
Her vibe is IMMACULATE, love her.
It transfers to the food too
I love how the family meal was highlighted.
"PLATING IN FIVE. I LOVE YOU ALL!"
"WE LOVE YOU TOO CHEF!"
You can really tell she loves what she does. This was a great watch!
Love seeing a familiar face on here! Chef Sarah is the best, learned a lot working with her! ❤
looks like she made pancit for the staff meal! love how this resto uses every part of the bird
I love how the reality of how virtually all humankind cooked for thousands of years up until really only the last couple of centuries is now the new hotness in restaurants.
Omg I am in love with her spirit! What a beautiful soul and a beautiful woman. Truly an angel upon this earth.
Fire restaurants are so innovative due to the complexity of controlling that dang fire all day. I couldn’t imagine running a business with something that has a mind of its own as your main source of heat. Props to these folks big THYME.
They’re not innovative. They are all just doing what everyone else is. I’ve seen maybe 50 vidz of restaurants that only cook with live fire.
@@romeod7549 salty 😂😂😂
@@staylucky4727 Facts 💯
I guess you never heard of BBQ, They are not doing anything new .
I'm thankful for all the chefs/cooks out there. It's a good thing that cooking is their passion because there are people like me who have no idea how to cook.
Please do more of this series. It's very enjoyable and nice to watch
Emissions must be crazy at this place. Hopefully the ventilation is on point so that the team stays healthy.
Great job explaining and going through your everyday Sarah! Very interesting.
It's so cool how chefs have come to know the nuances of burning different types of wood
I hate how easy she makes everything look! Amazing chef!
Absolutely love what you guys' are doing in the kitchen. No wonder you have a star.
Thanks for sharing your world
She is incredibly talented, hard working, humorous. love her
I love it. There's a chef in Australia doing the same thing. I would love to have that kitchen as my outdoor kitchen.
Creativity abounds. Great job Chef Sarah.
Open fire is one of the best ways to cook your food. And have that wow factor for your audience.
I am so impressed by Sarah. She has so much knowledge!
this place and the crew here are all so cool and amazing, really a must-try if you're in SF! been dining with them since they were doing pop-ups and love their new restaurant space :)
I really want to go here!
Remember she said it she needs to make sure everyone is doing what they need for her to do things and even then she is just watching
@@EdwinLopez-iz8mm lmfao are you under the impression that the head chefs in the kitchen do every single thing? Because thats just ignorant. Go ahead and become a su chef at a high-end restaurant if you think its so easy.
@@EdwinLopez-iz8mm What do you expect her to do?
I love this. I do this during the summer in the garden. I have a hearth under a shelter. So I build fires under stands and cook in all kinds of ways. It is such a wonderful way of cooking. Every kind of cooking benefits. Try using a wok over a fire. The flavours that build in the food is stunning.
Awesome! Live-fire cooking is how it started and never fails...
Mad respect for this lady. Very talented
you guys should do a video about mochiko in cincinatti, super cool combined bakery during the day, ramen shop at night. the head chef erik bentz is an absolute master of the craft
I second this!!
Agreed. Also best burger ever
Dang, it's the sempai!
Don't, the line doesn't need to be any longer
Great Episode and wow what a wonderful menu and very cool style of kitchen.
I love this kitchen setup
My God this is who I’ll have working for my restaurant, someone who loves what they do!
Huge respect For her and the team
Sarah has great energy and she's very enthusiastic, such a wonderful, skilled and passionate person. I'm a big duck fan and have just found a few ideas to play with now.
Using live fire is very unique. Thanks BA for making that video.
love her personality! Mabuhay!
This girl is amazing. All the best wishes to her
love it, you probably all have a fun day cooking together.
the chef is great at explaining steps and techniques
Great energy ... great attitude .. most importantly she loves cooking ..
that smoking isssss fiiiiiirrrrrre. amaaaazing. thank you SETH!!!
Que privilegio poder ir a este restaurante Osito, felicidades
this is fascinating
Ive been looking at olen fire cooking concepts for my own house since last summer. Very cool to see...
This is impressive.
And Sarah is going places.
Super cool, i really like that concept for a kitchen/restaurant, would definitely be a challenge!
Interesting place. I like the concept. Alot of hardwork and talent.
Absolutely incredible. How much does the Chef weigh in; seems like she’s making all the decisions (as good as they are!)
U got it....l have gotten full and inspired...thanks
very fun and interesting!
Such a great video
I really love these series. I wish this one was longer. So interesting!
LOVE these kinds of vids.
mis respeto al sou chef, como quisiera tener una cocina así y una brigada asi de armónico... muy buen video chicos...
She's such an adorable badass
I watched this twice because I am fascinated with a restaurant kitchen that uses only firewood. Amazing!
Love is the master key that opens the gates of happiness.
This place seems so awesome. I have to go next time I visit California.
Oworr ! I loved & intrested woods fire cooking style. That's great!
Love this video and love the host!! Fantastic!
Everything about this is absolutely spectacular, would love to try this place. Just not crazy about eating brain, i’m sure the noodles will taste just as good without potential prions.
Very, very cool! Thanks!
And WOW! just WOW.
With the greatest empathy and sincerity- her job is perfect for a creative ADHD personality! The need to able to combine artistry, energy and skills is off the chart!
Brilliant chef! Love her
Excellent crew
that restaurant is beautiful.
Wow fireplace skills familiarize vibes impressive
Wow!!!! I really enjoyed watching this!
that fire, makes everything taste richer.
Sarah your a rockstar killer leadership skills. Your passion and skills show and sky's the limit. Proud of you boo!
Such a HARD WORKER.
TRUE LEADER
Using fire to cook… it’s sooooo hard. The skill and focus needed… Much Respect!
She is so charismatic! Love the asian influence in her cookings and the restaurant menu
This is amazing
She’s amazing, very talented executive chef
Wonderful!
Fascinating!!
Amazing!
Awesome showcase once again!!! Osito looks like an awesome place to dine!! I'll definitely have to check it out when I'm out west!! Thank You!
man I bet that food is amazing the smokiness of cooking over a fire cant be beat
Whoever you fired, or employed, or whatever changes were made, they have worked out great.
Respect for this way of cooking
Osito looks like a definite bucket list must😋 🔥. Sarah is amazing! 👏🧑🍳
She is amazing.
When the craft becomes art. Amazing restaurant, the food is a little too complex for my peasant taste, but I can bet it's delicious. Love the real fire, being an accomplished pyromaniac myself. It just makes everything better.
Great stuff!!
In our restaurant we just use a Live fire for burgers, steaks, fish and chickens and is such an incredibly good challenge to keep the pace, specially in rush hours. Can't imagine doing everything on live fire !
哇~! 這絕對是一家好餐廳..
It’s a good job I’m meeting a friend for lunch shortly because this has made me immensely hungry.
Bon appetit cinematography is one of the best