A Day with the Sous Chef at One of America's Most Influential Restaurants | Bon Appétit

[@nicktishkowski7711]

This is the kind of romanticized version of professional cooking I had dreamed about participating in as a kid. Incredible stuff

[@bonaface]

well that's because alice waters is a psychopath

[@romeod7549]

Too bad it’s seldom like the way this video alludes to

[@garrison863]

Lol

[@HounganJuJu]

Don't, unless you really, really feel as though it is your life purpose. It becomes your life.

[@garrison863]

@@HounganJuJu well said…I say this in the middle of a decent run lol

[@gemmaclark4684]

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 :)

[@coolnewpants]

Her resume on Linked-In is pretty impressive. It's clear she's got a passion for food

[@IndigoStargazer]

Respect.

[@macmiddlebrooks1]

A lot of respect for her. She's so focused and relaxed at the same time. Pro that has xp beyond her years.

[@saber26ful]

Now Bear on the other hand…

[@PabloSteuer]

that comes with doing basically the same tasks for 12 hours a day and when you're resilient to do it

[@renosance8941]

The humility, diligence and positivity speaks volumes.

[@CufflinksAndChuckles]

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!

[@user-tp6sb6lq5f]

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

[@richardshackleton9827]

she only works half days though!

[@Sunshineandhydrangeas]

@@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.

[@chasereeves6186]

🎉 8:55 🎉 8:55 🎉 8:55 🎉 8:55 of😂

[@garrison863]

I mean sure…been a chef for around 24 years or so..rarely put in less than 12hrs a day.

[@robertsiringo8649]

The sous chef's dedication to every aspect of the restaurant and her craft is uplifting.

[@jackrobinson3106]

Such a fantastic attitude, love the positivity. Can be the difference between a dream kitchen and a horrid one. Bravo

[@BettyofOOO]

Ann Crowley GETS IT. What an amazing chef, watching her gives me goosebumps. I can hear Alice Waters when Ann is talking, she definitely pays much respect and homage to the visionary. I did not expect to enjoy this so much, but this chef is a gift to the culinary arts. Respect.

[@jamesmorris911]

You know you are in a busy kitchen when you are prepping in the prep meeting...

[@jdelorenzod2725]

yea that was a little too much.

[@bradkneale7580]

@@jdelorenzod2725 just really organised lol

[@sdiz3509]

@@jdelorenzod2725new to kitchens?

[@jdelorenzod2725]

@@sdiz3509 ive worked as a line cook, but ive never seen prepping during meetings. That's pretentious af.

[@scotdle]

Ann is such a kind soul, definitely need to add this spot to my restaurant bucket list.

[@OfficialOceaneTV]

It's amazing leadership. She gave credit to everyone and that's amazing

[@radbu1075]

The shot of the man folding napkins looked like a Vermeer painting ❤

[@IrezumiSleeves_]

I loved this episode. You can tell she's truly passionate about what she does, it's amazing.

[@daleycatch]

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 👑

[@shikawgoh]

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.

[@beetroot48]

It was a treat and an honor to go on this remarkable sous chef’s journey at one of the finest restaurants in America. ❤

[@BabyBearRudy]

Love her energy, and you can tell her staff does too

[@Subsistence69]

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

[@MarkWladika]

FYI this was the upstairs cafe, the downstairs main kitchen is a whole other level of awesome.

[@onesimiacob]

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!

[@kjdude8765]

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.

[@pindaunt3r534]

But the hair out in the kitchen is weird and kinda gross innit?

[@jaklg7905]

Restaurants don't use latex, they use Nitrile gloves.

[@rosastratton4169]

I thought we were supposed to wear gloves and cover our hair. Am I not in tune with the rest of the country?

[@jaklg7905]

@@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.

[@ManskisTreeHouse]

God Bless our industry's Sous Chefs who make the restaurant world go round!

[@blakelew-merwin6662]

Ann seems like a fantastic teacher and leader in the kitchen. love to see it

[@susancassell5573]

The quality of the space and materials adds to the overall spirit of the work. Inspiring

[@thetimdmiller]

There's something magical about watching someone do something they absolutely love. Cheers to them and their team.

[@zeebee25]

this is the first non-stressful kitchen environment i've ever seen... almost looks cozy and welcoming

[@corgeousgeorge]

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?!

[@eyalurim]

Lol

[@Luna.3.3.3]

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.

[@Homegurlz]

“Our intern Remy” I’ve heard that one before 🐀👨🏻‍🍳

[@PS-nu8si]

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.

[@denverrandy7143]

Very cool Chef.What an awesome institute to do a stage at. Here or the French Laundry.👍

[@olenamyronyk6686]

Truly, watching people working, specially when they love what they do, is the biggest inspiration for me! Great video! ❤

[@RaoulDuke-q5m]

When I lived in the Bay Area, I was a weekly diner at this place. I just love it… And miss it.

[@corgeousgeorge]

That olive tapenade for the Lamb?! Looks like savory heaven!!!

[@NYJWR07]

Zero tension at all in this kitchen Everybody, for sure, is as nice as they seem to

[@xtrplpqtl]

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.

[@hanbury22]

@NYJWR07 you’ve eaten at this place?

[@NYJWR07]

@@hanbury22 yeah, it's nice Really recommend it

[@chocolatesouljah]

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."

[@Agentxphile]

With passionate folks like her, I'm def checking this restaurant out.

[@lexfaulkner]

She’s so cool and calm and relaxed. But I would hate to disappoint her. Much respect!

[@joshlewis575]

Makes for a great leader when people don't want to disappoint

[@garyb2392]

Awesome! Only eaten here once over 20yrs ago…perhaps something’s have change, people etc but their ethos hasn’t ! Great to see that !

[@mjneil]

Love seeing people with a passion for their craft

[@fabiolagraceffa9261]

Loved this. You can clearly see their passion and dedication

[@rosatorres6430]

Such intricacy! Like a well oiled machine! Hats off to these guys working a restaurant kitchen and doing it masterfully!

[@ftbailey773]

I dined here for my 40th birthday and it was AMAZING.

[@DUNESTITCH]

She seems like the heart of the operation. Can't wait to go tomorrow

[@seanlindo3548]

On my list of places to go. Great leadership and obvious passion.

[@DDL-n2u]

Much respect to everyone in the industry.

[@amymeir2235]

Wow!!!! This sous chef is a ROCK STAR!!!

[@gingerenotica]

This video was thoroughly enjoyable ☝🏿

[@michaelneblett9843]

This is by far the best show on bon appétit channel by far it’s not even close

[@erintsutsumishita4287]

She is obviously the backbone of the kitchen

[@kaiju_k5042]

Trylly incredible to see this food symphony in motion.

[@crustydood7281]

As a line cook, I enjoyed every moment of this.

[@dangoleeeeyoooomannnn6531]

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

[@katbaldwin7078]

This is an inspiration for a fellow prep cook

[@ThompsonSmith-xo5sd]

Hello dear How are you?

[@purvapatne5063]

She was a fireball of inspiration!

[@elizabethann9152]

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.

[@marcellacruser951]

Beautiful food, lovingly prepared.

[@jamesallison4875]

Totally amazing! You are a genius chef and well spoken and charming as well.

[@activityenjoyer]

beautiful video, has me in tears at the end for some reason (yeah possibly because I'm in a poor career fit)

[@Glenn-F-Rice]

I hope things are looking up for you. Its easy to say that everybody goes through this type of thing but this is you. You can only advance when you are in the loop of what you want to do. Go side to side but don't step back.

[@iamacelebrity007]

incredible! i could watch this all day

[@TheAmelie1990]

I could watch her all day😍so entertaining and interesting!

[@JohnKnight-f3i]

I love how simple and fun this was to follow!

[@ericshufro8150]

For the future: It would be nice if the final recipe was shared at the end. Thanks for sharing the process.

[@bluzshadez]

Wow! It's an open kitchen. Amazing!

[@13FallenAngela]

One of the best episodes of this series I have seen!

[@ThompsonSmith-xo5sd]

Hello dear How are you?

[@Ixdee]

I really enjoyed this. Thanks Ann! Awesome job.

[@lillyess385]

The food looks so fresh and healthy.

[@jamesfield1674]

That restaurant is superb, great atmosphere

[@SweetLoner]

She makes cooking look fun. And now I’m hungry 🤤

[@AnselRaphael]

The tumbleweed refused to tumble but was more than willing to prance.

[@TheGlamorousLifeofNae]

I *loved* this Episode!! The dishes looked so delicious. 😋😍

[@1yamawai1]

that was amazing! i can't get past the beurre blanc. i've never been to berkeley but i might have to go.

[@dux8529]

the herb picking during the meeting is a great idea!

[@the_crewchef]

she is brilliant! loved this

[@tofupowda]

they cook savory food but everything about the atmosphere says bakery. i love it

[@catherinewerle523]

Beautifully done series!

[@areyoureally123]

This is a great episode!

[@markchristopher4165]

Absolutely love this

[@Pamela-d7s]

The bread dough reminded her of Santa Clause’s belly.

[@unclefester9113]

Ironing her own Jacket. No that deserves respect. That's awesome.

[@hpsfl]

I mean usually an intern irons it for her. let's be honest.

[@Veronica-qz7ld]

She said, yeah, we're strong! I'd say. Turning the lamb! 👍

[@MelancholicFools]

16:00 so funny I was just reminiscing of how I love capers

[@andrewroling8111]

The loop hole of KZbin shorts brought me here… and I love it

[@lyndariley9076]

Great to see such a professional kitchen. Great job.

[@ThompsonSmith-xo5sd]

Hello Lynda How are you doing today?

[@LucyMiller-mm3fn]

Where's the cred for the New Order napkin-folding man

[@richardyoung871]

In this video the owners name is Alace Waters I think and another Nobable Chef is WOLFGANG PUCK of SPAGOS where he and his staff make individual pizzas but California rivals NYC for Michelin star establishments if you are in the industry as I am

[@JLU55]

Love the style... you know what the recipe is but you just use... touch, feel and taste as your guide.❤❤❤. Great way to develop a sophisticated well trained palate. 👍👍👍

[@Aspett0]

10:12 French tip of the day : "beurre blanc". The "c" is silent, it's pronounced "beurre blan" :)

[@PeepingUkulele]

Thanks. I’ve been saying it all wrong for years when talking about wine.

[@Aspett0]

@@PeepingUkulele Happy to help :)

[@nivishaham7370]

Fantastic choice of music in this video

[@kimwieslaw8339]

I peel my broccolini stem and only cut the end off it’s like eating asparagus & broccolini lovely … great video 🇦🇺

[@cookiekirkland8689]

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 ❤😊

[@SodaKatana]

What an awesome lady...I am just in a love with her :-) I do wish all the best to her and her amazing team :-)

[@Glenn-F-Rice]

It was like a whirlwind romance. It ended so quickly

[@dannymurzea]

When I watch these, I can't help but think of Noma and how many of the staff in this kitchen are underpaid or not paid at all.

[@larkt6693]

I always wondered how much the kitchen staff made at Noma 🤔

[@kathrynbrodeur8986]

I like to roast the thin broccoli stems like green beans, making them crisp, almost like a fry. Solid appetizer, and makes less waste :)

[@MacBo-lh8dm]

They want you to taste pieces of the chefs. No hair nets needed. Yum!

[@BootsandUtes]

Chez Panisse is still one of my favorite restaurants. It's clean, rustic, and wonderful. It's too bad Michelin keeps overlooking this place.

[@chunkymurps]

She started at 7.30a.m. and spent the entire day prepping food for the dinner service. Who cooks/plates all the food served over dinner throughout the night? How many hours is she working a day?

[@gagamba9198]

Presumably it has two shifts, maybe even three if baking is done in the wee hours. She said she loads the dumb waiter at 2:20 pm for the line cooks who 'arrive in 10 minutes'. It has dinner service five nights a week and lunch service two afternoons. I reckon this requires some flexible scheduling. She said her day is done after 4 pm 'tasters'. Lunch is 30 minutes. Appears she does a 9-hour workday.

[@JohnVC]

A restaurant of this caliber will have a few sous chefs...probably 3 or more. She handles overseeing the morning prep, and then there is probably a sous-chef for dinner service that helps to expedite. The p.m. sous-chef would help with dinner service, then possibly be the one to check inventory, and perhaps order produce and meat for the next day after service is over.

[@matteoclaeskens]

As a Belgian I’m always surprised to see sooooo many people in the kitchen in the US.

[@ScottD-q9p]

Europeans have much stricter labor laws than the US. A not insignificant portion of these cooks are unpaid "interns". Which only allows the already privileged to accept these positions. It's a huge problem in the industry.

[@jdelorenzod2725]

don't the fancy Michelin restaurants have lots of cooks as well? Im not sure about regular places but in those places in Paris you can see they have lots of cooks. I could be wrong tho.

[@Kv-nb1gm]

I went to some 3 stars (with kitchen tour), not as many as you see here! But I can only see the non prep offcourse

[@jchootie]

Nothing but respect for the chef, but I just can't stop thinking about the @julienolke character drunk Julie 😂

[@fidelhernandez7089]

Gorgeous Absolutely beautiful chef super talented

[@crystallao4876]

A true chef always makes the Boujie delicious dishes haha!

[@iplumzer]

this was a fantastic video! loveddd her vibe