A Day In The Life Of A Michelin Starred Chef In NYC

[@yp8285]

You should make more of these videos, i watched the whole entire thing and didnt even blink 😄

[@nickcurtola]

I’ll try!

[@SenpaiKai9000]

So cool/impressive how efficient yall are in your restaurant. Food looks epic Chef! I want to eat here so bad lol

[@CheeseCakeJakeTV]

Hey nice to see you here! I’m a big fan!

[@nickcurtola]

Thanks Senpai!

[@yungcobalt]

R.I.P. Doom indeed, guess it makes sense a michelin chef would have a michelin level taste in music as well...

[@nathendube9379]

Having been in restaurants my entire life, the realness in this video transported me instantly to every kitchen I've worked in. The commaraderie, the dinner staff arriving, pre-service meetings, everyone moving with purpose and the underlying rush to get things done all gave me goosebumps. It looks like everyone wants and loves to be there! Amazing stuff Chef!

[@hughkirk3946]

You nailed it here. My sentiments exactly. It took me back to the 20 years that I spent in the restaurant business. I think this is the model restaurant that we would have always wanted, but wasn't necessarily the case in every environment. That being said and regardless, the flame and the love still exists for the business for the reasons we saw so expertly played out here!

[@jackguitierrez5125]

the love of being there, but also hearing the cook somewhat jokingly say '"I just wanna get outta here man" haha thats what its all about

[@nickcurtola]

Love that!

[@jeffreygeorge219]

The man has to have 8 cuts on his lip from mug

[@nickcurtola]

Smooth chip, sometimes its the flaws that make us feel at home.

[@GH-fm9iq]

Worked 7 years in fine dining Michelin kitchens in NYC. Worst years of my professional life. Yes, I learned things and discipline, but was it worth it? Would never go back to that lifestyle. I think of all the things I missed, family reunions, holidays, relationships, etc. Just an endless grind to barely make it. While everyone is out enjoying themselves is when you are in the deep of your work shift. Now working corporate dining, Mon-Fri 7am-3pm. Completely different life-work balance.

[@nickcurtola]

yeah. not for everyone. tough lifestyle.

[@jdelorenzod2725]

I did fine dining too. I agree it’s terrible for family life. But I do miss working with good ingredients and making quality food. I’m in college dining now and the food is absolute ass lmao. It’s all frozen shit from Sysco. But hey the pay is great so I can’t complain.

[@faubusmingus5982]

Should have stayed for only a year, unless you are the sous chef or chef, staying there for more than that is not worth it. You don’t need to prove yourself at that point.

[@jackwagon4313]

That sounds like a life of a truck driver. Like me, but I've been driving for 23 years. I love cooking and always wanted to be a chef.

[@everettcoleman2335]

Woah you did a great job chef showing the back of house operations in your kitchen. Would you guys accept a day staigiere?

[@nickcurtola]

maybe. dm me on instagram.

[@DoctorCobweb]

this is great. no crappy music, nor unnecessary choppy edits. good content is like good produce: the less you do the better. keep it up.

[@nickcurtola]

I appreciate that!

[@banging2]

You're going to need a raise soon to get over the GWB, so many "congestion" taxes being bandied about, along with all the other hurdles of parking in NYC.

[@nickcurtola]

ok

[@chadheydt8221]

I guess I am country Folk seeing you drive through that City give me some of the worst anxiety I've had in a while😜

[@nickcurtola]

I am sorry! A cramped work place and long busy commute must be the worst for you. :P

[@thejonesexperience]

Respect MF Doom🤙🏿

[@nickcurtola]

Thank you!

[@gnost3k144]

Subscribed! Great video, reminds me of a few kitchens I've worked in, no stars for me though.

[@nickcurtola]

Thanks for the sub!

[@guapodel]

Ha, the Gordon Ramsey locker room scene. Hope their cameraman gets paid.

[@nickcurtola]

Glad someone got that!

[@robertfrederick8590]

This took me back to 1973 when I was on broiler station during dinner service at a place in a hotel in Stone Harbor, N.J. We served French Provencal cuisine. We were an island of relief in a sea of seafood joints. Being on broiler finishing the onion soup gratin was mine along with steak on a sizzling platter or a classic steak au poive.. I LOVE FRENCH FOOD! Gimme some escargot or frog legs sautéed in butter, garlic and white wine. Follow that up with a main course of roast duck Lagrange, wild rice and Brussels sprouts with hollandaise sauce. Finish with an espresso and Grand Marnier and a chocolate mousse.

[@nickcurtola]

Thank you for sharing! Food gives life. Good food elevates it.

[@lestudio76]

That was beautiful to watch

[@nickcurtola]

Thank you!

[@stephensarutto8377]

This is hilarious because I was thinking the head chef gives me james murphy vibes with the tats and grey beard then I looked up the restaraunt

[@nickcurtola]

Whoa!

[@fr201]

Why the cake testers in the sausage instead of a Thermapen?

[@nickcurtola]

they’re already poached, we’re just warming through at that point. so don’t need an exact temp. although we can get pretty close with cake testers for that, too! 😉

[@sierra80811]

I'm impressed Nick. Connie must be so proud, your Aunt Jackie too! Very interesting to watch your day.

[@nickcurtola]

Glad you enjoyed it

[@tobitop1439]

Only me thinking that The Sopranos opening music should be here in the beginning.

[@tdouphnertdouphner707]

you have some great stills to export and use for a cookbook if ever one is produced.

[@nickcurtola]

one is on the way…

[@XMetalChefX]

I do miss workong in high end kitchens. It never felt like work. Just going to meet a bunch of family members at my second home to make some good food and learn with eachother.

[@nickcurtola]

Exactly!

[@lisa_under_the_glow]

Awesome I really enjoyed watching this. You travel far to get to work!

[@nickcurtola]

Yeah. It's a trek. I've found tons of new music and podacsts since moving at least! Haha

[@reallyyouthful]

I enjoyed the video. Thank you. The too long 3-minute sequence at the beginning showing your drive in to work was unnecessary.

[@nickcurtola]

When you commute it takes a chunk of the day, felt it needed representation. Thank you for the feedback though, recognise not for all.

[@MrDW72]

indusrty question for you or anyone else. Where do the lunch chefs go afterwards?

[@nickcurtola]

They generally hang for a drink at our night club next door or sometimes we go out for a bite after work if we finish on the early side.

[@bobbyhill1013]

6:11 I’m so bummed you cut out before the junior sous explained his egg yolk preparation. 😭 I must know what he did to that yolk now. 😂

[@nickcurtola]

The mystery! We may never know. ;)

[@Donj171]

As a professional chef myself still in the game, love seeing this raw take in the day to day. Good stuff chef

[@nickcurtola]

Glad you enjoyed it

[@ko-kf2nu]

Is the money still as bad as before?Minimum wage?

[@Jjuanmafernandez]

Greaaaat video man 👍🏼👍🏼👍🏼. I wanna go to work thereeee ❤️

[@nickcurtola]

Thank you so much!

[@REBELLIOUS513]

can someone explain how the Michelin thing works?..when the restaurant gets a star does the chef automatically get a star?

[@ianbroyles4500]

The restaurant gets the star, but since the head chef is responsible for the restaurant doing the things to earn that star, one could say they also have a star

[@nickcurtola]

Yes, very true. There are no michelin-starred chefs, really. The restaurant gets the award. The whole team gets that honour of receiving it and working under it. It is a measure of great pride, and recognises a ton of work from all to achieve.

[@REBELLIOUS513]

@@nickcurtola wow the entire staff gets a star?..you mean entire back of house team or the entire staff?..I am curious on how that works

[@nickcurtola]

No, sorry. The restaurant gets the star. Everyone else gets the prestige and honour of working under it and achieving it.

[@jacobfiksel3600]

Cool video, hope you end up posting more like this and get a lot more followers!

[@nickcurtola]

Thanks, will do!

[@fivemjs]

That commute! How long does it take you??

[@nickcurtola]

8 hours

[@adamebergman]

YES CHEF! Rip DOOM. If you ever need hands I’m here. Cheers from PDX.

[@nickcurtola]

Thanks Adam!

[@kimono38]

How many hours you need to drive to reach work?

[@nickcurtola]

less than 1.

[@PuffOfSmoke]

Wow, 12 hour shift.

[@nickcurtola]

Time flies when having fun.

[@codenamevolta]

Love this look into a professional chefs world. Would love to see a more detailed look at the design/layout in more detail and how you work with your limitations

[@nickcurtola]

Noted!

[@owenroy8729]

Love this, I would love to come work with you one day!

[@nickcurtola]

Thank you so much!

[@Ben-pi1ct]

Are you taking cooks? :)

[@nickcurtola]

Not at the moment!

[@bobbykeene12]

Good job on this. What dish did you guys use the boneless chicken legs for?

[@nickcurtola]

Thank you! We get the chickens in whole, split them, then de-bone them. Then we serve a half-chicken with a jus from the bones and leeks vinaigrette.

[@saitamaman6714]

Trust me man this channel gonna be big someday, the vibes amazing and calm somehow.

[@nickcurtola]

just need to figure out the next one 🤔

[@pratamaridho6754]

thank you for making this content. please make more... i really like seeing chef cooking.

[@nickcurtola]

You got it!

[@ShamrockShakee]

Why induction over gas? Just no gas line?

[@nickcurtola]

exactly

[@ianlacour9701]

Hey Nick, Ian from Wild Child Wines in Lafayette LA. Absolutely loved having this popup on my feed. I’ve heard a lot about your place, can’t wait to be there one day. Cheers!

[@nickcurtola]

Awesome, thank you!

[@rayjimenez7763]

That kitchen reminds me of my line cook days wow! . Good vid Chef looks like a bunch of great guys and gals doing their thing . 👏

[@nickcurtola]

Thank you so much.

[@captainsubtext7446]

"Joel Rebuchon would be proud"... and one of his sous chefs furious about the amount of puree, that was left on the whisk :D

[@nickcurtola]

:D Joel Rebuchon would have been proud.

[@karenandrews4224]

Is it hard not living super close to your restaurant- I’ve always preferred 10-15 min commutes to where I’m cooking? Ps your food is amazing

[@nickcurtola]

I lived within 10 minutes to everywhere I worked for the last 20 years. Just moved a little while ago. The commute is rough at times, but I have space for the family, which is nice. I don't travel in high commute times. It's a rare occasion that it takes me 45 minutes. I know ppl that live in the city and have a longer commute on trains!

[@nickcurtola]

And thanks! re. the food.

[@karenandrews4224]

Hope you have a super successful holiday season…Best wishes

[@tminusnyc2915]

This was super dope. Never have I subscribed faster. I will be coming to your restaurant. Also.. The fact that you mentioned Zev Love X... Much respect.

[@nickcurtola]

the best!

[@redbexx4479]

Your Green tape looks like baby Yoda 😆

[@nickcurtola]

Heh! Never noticed little Grogu before...

[@monto39]

For a min I thought the tattoo on his left forearm was Vladimir Lenin. Looks like it's something else

[@edgarpizanoramos2969]

Great video.

[@nickcurtola]

Thanks!

[@Chrisfeb68]

Excellent video.

[@nickcurtola]

Thank you very much!

[@k.gxrsbck]

This was great, as European its always amazing to see the incredible size a city can have, both in altitude but also area wise! Thank you for sharing this day with us.

[@nickcurtola]

Glad you enjoyed it!

[@trollin00]

Did you watch Croatia vs Brazil in the background?😆 I heard you said " i think Croatia..." 🤣 Im from croatia and work in restaurant and we also watched game in kitchen 🤣. We were lucky coz we did not had guests coz here whole country was watching game haha Its so nice to see similar customs acros kitchens. And video is great. Love the team. Its actually my dream to live and work in NY. And this video puts it in a nice perspective for me. Love the travel to work part. I have to drive to work also here in Cro, and this 20 min drive is like a short pre work meditation for new ideas and so on.. Very good job chef! Greetings from Croatia🇭🇷 ! Btw..do you hire? We have great beach stones here 😁😆😇

[@nickcurtola]

Exactly! Such a great time to focus and map out the day or think about new ideas. Glad you're thinking that way, too. Thanks for watching :)

[@BeliaLastes]

I used to work at a five star Michelin restaurant called Weekapaug Inn in Westerly, RI dishwashing and prep cooking and my Chef was almost like Gordon Ramsay although he never flipped out on me personally but he was very good at his job and every plate of food that was to be expedited was always thoroughly inspected by him to make sure there was no imperfections. I like your style and attitude Nick very much calm and the kitchen looks clean and nice 👍🏻🙂👍🏻 I subbed your channel and liked your video 😊

[@sebastiancurd4620]

Just one problem there: 5 Michelin star restaurants don't exist... It goes 1, 2 & 3.

[@nickcurtola]

Thank you!

[@nickcurtola]

tis true. Still, appreciate it!

[@kellyfoster4188]

I’m going to culinary school at ICE and I’ve been looking for videos like this! Thank you!!! 🎉

[@nickcurtola]

You're so welcome!

[@Dreinthekitchen]

This brings back memories from my restaurant days. The bonds are what I miss the most. Great video.

[@nickcurtola]

yeah. so fun! you meet so many amazing ppl.

[@mickydee896]

hey che fhow do you make your manchego fritters they look great

[@nickcurtola]

Thanks! Recipe in the cookbook coming out this spring.

[@chef_rg.2]

TFL green tape, dispenser and all👍🏾👍🏾

[@nickcurtola]

Of course!

[@TheChosenRed]

Now this is one SMOOTH working kitchen! Awesome upload 👏🏽

[@nickcurtola]

I appreciate it

[@wattsjc1]

I loved this so much. I’ve never worked in a restaurant but sometimes dream of doing it. Really enjoyed the insight.

[@nickcurtola]

Glad you enjoyed it!

[@rogiestevan]

This type of videos make me wanna work in the kitchen again, great video chef

[@nickcurtola]

Thank you. Appreciate that.

[@mczahnersatz8381]

Rip doom:(

[@nickcurtola]

🤙🏿

[@hughkirk3946]

I thoroughly enjoyed watching a well oiled machine work it's magic. Great chef, staff and incredible looking and tasting (no doubt) food. A real winner here!

[@nickcurtola]

Glad you enjoyed it!

[@pilotvisionfilms]

Super fresh content !! Awesome looking atmoshpere. Love the attention to detail/professionalism, chef well executed, need more !!

[@nickcurtola]

Much appreciated!

[@CheeseCakeJakeTV]

Man I loved this. I want to work there so bad! Great job chefs.

[@nickcurtola]

Cheers!

[@GH-fm9iq]

Everyone copies the sharp green tape on the pass from Thomas Keller.

[@nickcurtola]

They sure do

[@fatimahvalli1124]

Not sure why I was recommended this but I loved it!

[@nickcurtola]

Haha. Well, thanks for watching!

[@willmardorf8348]

Thank you so much, this is amazing!

[@nickcurtola]

Glad you like it!

[@asfsms]

What an epic video, thanks for sharing Nick! I’ve been at Four Horsemen many many times (at least 30...) - it is by far my favorite restaurant on this planet. With that it’s so insightful and heartwarming to see the hustle and comradeship behind the craft. Please keep posting more! can’t wait for the book to come out ❤

[@nickcurtola]

Thank you!

[@Ghostshiva45]

Awesome video. Soon as I saw the lime green tape and the cut corners for taping the menus, I thought “The French Laundry”. The level of attention to detail and the mindset required to maintain that standard across the board whether it be cutting tape, cleaning fish or finishing pastry, is almost superhuman. Because it’s so easy to just cut one corner, just relax, just today.. and then you’re just like everyone else. 2 thumbs up brother 👍🤙

[@MrEricturney]

Thoroughly enjoyed this day in the life! Thank you

[@nickcurtola]

Glad you enjoyed it!

[@Ffrozen12]

Beautiful video, thanks for sharing! love the push!

[@nickcurtola]

Thanks for watching!

[@kyleshore779]

Been following the four horseman for years now chef and this was a wonderful video of the day-to-day operations! Cheers Chef, keep it up!!

[@nickcurtola]

Glad you enjoyed it

[@LasNomadas]

What time do you get in on the weekdays?

[@nickcurtola]

10-11 usually.

[@lindathornton9208]

1st off! Coffee cup in opening scene has a chip on rim????Isn't that un healthy???ust saying...I shall now watch the video.😊

[@nickcurtola]

Sorry for that

[@nickcurtola]

it was a gift from a friend who passed away. couldn’t bear to throw it out.

[@mikeess2780]

Beautiful. Just, beautiful.

[@nickcurtola]

Glad you like it!

[@shannanbegley8189]

That food looks amazingly delicious

[@nickcurtola]

Thank you so much!

[@watchungbideo]

Amazing video head to toe! Love the still shots of all aspects of the restaurant. Keep it up.

[@nickcurtola]

Thanks! Yeah, I love just the sounds of a restaurant and stills of its inner-workings. Glad you liked it.

[@andrewwoodcock1194]

What a nice video!

[@nickcurtola]

Thanks!

[@bh10890]

I got exhausted just watching u work damn hard. Rock on brother!

[@nickcurtola]

Thank you, much appreciated.

[@sinfully_]

The end of the video is the biggest flex - just wanted to note lol 😆

[@nickcurtola]

Glad someone noticed. =D

[@twangology]

brilliant Chef! love your work and your team looks totally dedicated to the good cause.

[@nickcurtola]

Thank you very much!

[@robertlevenson5045]

absolutely incredible chef. Thanks for taking the time and effort to do this, i know its not easy especially with the daily grind. Bravo..well done👏

[@nickcurtola]

I appreciate that!

[@nikhil6166]

Thanks, Nick. This was surprisingly exciting to watch. You can feel the build-up and anticipation. Does four horsemen offer a vegetarian prix fixe?

[@nickcurtola]

we try to accommodate all dietary needs. but we’re not a tasting menu restaurant. it’s a la carte. unless you come in with a party of 6 or more, then it’s a set menu family style.

[@woodssuelto9466]

Looooved the video so much! Please make more! I spam sent this video to all my friends and we’re rewatching together over the weekend. Thank youuuu so much, you’ve made me/us so happy!

[@nickcurtola]

Thank you! Will do!

[@Jadedone888]

Really loved seeing how happy everyone is at the restaurant and the comradery. Truly inspiring to watch this and I'm ready to get back in the kitchen tomorrow!

[@nickcurtola]

Glad you enjoyed it!

[@whatwouldtarado213]

You could hear a pin drop in that kitchen. Hats off to the staff for their calm, cool, collected professionalism during service.

[@KitaKatt1988]

Managing that level of peace and teamwork is amazing !

[@nickcurtola]

Silence. The sound of focus. When you hear no joking, that is when you know work is getting done. =D

[@gerrybritton7729]

Why take the GW and the Triboro....2 tolls, take the FDR to the Williamsburg...didn't see any cooking...that double toll disturbed me too much🫣😜

[@nickcurtola]

adds 15 minutes to the commute. no thanks. cheers.

[@MotorjockMike]

Appreciate the insights into the kitchen.

[@nickcurtola]

Our pleasure!

[@ndy079]

always time for a Guinness :D

[@nickcurtola]

Or at least a hot brew in a Guinness cup.

[@tomhibner6836]

Well oiled machine. Really shows how hard your team works. Would like to see more.

[@nickcurtola]

Thanks for watching Tom!

[@Chefandrescardenas]

We need more like this!!!

[@nickcurtola]

Going to try Andres! Need to figure out what to shoot next...

[@brian1192]

Feel like you took the long way to get to Williamsburg lol

[@nickcurtola]

🤷‍♂️. I’ve tried every way over the years. plz tell me a quicker one haha.

[@brian1192]

@@nickcurtola I’m sure this is the best way it just felt like forever haha, I live on Long Island and it takes me like 45 mins to get to Williamsburg but I believe you’re in jersey right ? Anyways love the content man hope to see more of these

[@summertyme9046]

I hope you do more of this!

[@nickcurtola]

I’ll try!

[@alexhaynes1003]

Fantastic! Loved watching this. So organised, calm, efficient & professional. I want to eat everything!

[@nickcurtola]

Glad you enjoyed it!

[@yimyammer]

who makes the induction burners you use? How many degrees does the temp jump per setting? thx

[@nickcurtola]

Cooktek. Not sure about temperature jump though. There are 20 levels, so you can tune it in pretty accurately. They're very strong. Stronger than most if not all gas i've ever worked on.

[@yimyammer]

@@nickcurtola TY, going to NYC for xmas, will try to swing by and try your vittles. Got anything special going on for xmas?

[@yimyammer]

@@nickcurtola PS..I have a Control Freak Induction burner that has 1 degree increments but it doesnt look like it would fit nicely together like your cookteks

[@nickcurtola]

@@yimyammer Just the usual stuff around christmas. And we have a control freak, too. We use it in the basement. Not super powerful though. For restaurant needs. But great for home!

[@yimyammer]

@@nickcurtola Thx for taking the time to respond. Forgive me if I'm asking too many questions but why did you go electric over gas? I'm designing a restaurant in Dallas, Tx and plan to go gas but I've grown to love induction so perhaps we'll pivot

[@jtliao]

love your restaurant chef! I can only make it out to NY a couple times a year but I make sure to drop in by myself once every trip - great to see what's going on behind the scenes

[@nickcurtola]

Thank you so much!

[@christophersargeant6291]

Was a chef for 37 years very quiet my kitchens we’re mental

[@JC-fe2kd]

Big fan of the four horsemen I wish i want to work there someday!

[@nickcurtola]

Thank you. Very kind.

[@manningmoore6034]

THIS WAS FIRE

[@static1132]

this is so cool. love this video

[@nickcurtola]

Thank you so much!

[@lukerawley1448]

this is fantastic, being a chef this really touched the soul this video!

[@nickcurtola]

Wow, thank you!