The Former NOMA Chefs’ Wild New Restaurant | On The Line | Bon Appétit

[@Lilli.Fichtner]

It‘s always a delight to see people burning for what they do. These guys are masters of their craft and still get inspirend and excited talking about it. Beautiful!

[@christinecamley]

Agreed! Great comment!

[@boblogiii8869]

Except for the unreal expectations put on the chefs makes for a not so pleasant working environment.....

[@cat09tails22]

Joan of an arc was burned for what she did too, do you delight in that ? Rofl

[@md12864]

prepping food to be served in 8-9 months this place is on a different level

[@Slanderbot]

This is not an uncommon practice. Aging ingredients takes time and you can't force it.

[@Pitsatäytemies]

Nordic countries have to. Sunlight for 4 month, serving customers for 12.

[@christinecamley]

Exactly! Well said.

[@eigojiyouzu]

It is, though quite common for high end restaurants .

[@guineboud1347]

Lots of stuff aged a lot longer, more cool how unique what they age is

[@jton6852]

I feel like any three things he did in this video would be my entire day.

[@AllanMurmann]

well, that was his entire year lmao. the guy literally is keeping bacteria alive for 10 years, thats insanity!

[@afeinhandler]

Really cool how he takes the feedback that a dish needs to be improved. No ego, just a drive to learn and get better. Great attitude.

[@TheOriginalArchie]

That farmers market was next level, jeez. I rarely see items so fresh and natural looking, let alone the staggering variety.

[@aarondavidson6409]

Nek level indeed!

[@jakeriff95]

Union Square -- my office as there for a couple years and I used to just walk around all lunch break

[@methodlab07]

The Union Square Farmers’ Market in NYC is its own must-see when visiting the city

[@corgeousgeorge]

Union square farmer's market is NO JOKE! I'm a born and raised NYC guy and lemme tell you, it's come so far in the last 30 years.

[@paulwither377]

Would have been nice If they didn't use one use plastic bags though. Is this common place in the US?

[@MonsterSlayer14]

What monsters of creativity . . .this is the foundation built for michelin stars. These guys are on a higher level. .

[@brentericson7447]

Bro REALLY loves that Mads guy

[@hamburger--fries]

Well, if you were doing your dream job you would be thankful to the guy who gave you your dream job. Self preservation.

[@apathybronson]

​@@hamburger--frieshe's also one of the most decorated, successful chefs in the world. Obviously somebody who made this their career will think it's a highlight working in a kitchen like that

[@superdupertroy]

That spoon feeding got me rock hard

[@dirtyearthypotato]

he probably sucks him under the counter

[@paulwither377]

Gave me saltburn vibes

[@rightbro]

More episodes of “On the Line” please, a brilliant series

[@eadruna]

Yeeesss

[@vandanabhagat706]

Yesssssssssss

[@LegendMadaraUchiha]

The amount of dedication, knowledge and creativity in this video is truly astounding.

[@simonmackness403]

This guy is going to have his own amazing restaurant one day. So much passion and creativity.

[@polinapelogeja387]

So cool to see someone be so excited about their own craft. Really inspiring!

[@JAClare]

The amount of creativity required each day is staggering

[@ABlueDahlia]

Would love half the energy as he has.

[@danbsj]

You'd also have OCD or ADHD though, so what are you gonna choose..?

[@rasmusvedel]

The joys of the coco

[@ABlueDahlia]

I wondered that, as well.@@rasmusvedel

[@ABlueDahlia]

Already got the ADHD, so I guess it'd be adding the OCD. lol @@danbsj

[@rasmusvedel]

@@ABlueDahlia I obviously don't know about this one guy in particular - but I do know it is very common among chefs in general.

[@danielorta182]

I remember when this kid first started cooking, great to see him go so far . Great job kane!!!

[@PapaSphinx]

This guy Kane Sorrells is literally the epitome of an apprentice. He is soaking up all of that energy and knowledge to one day take over and become a Master Chef❗️

[@usernamenotavailablee]

I'm so happy but also jelaous of this guy that he can truly do what he loves in his life full time. Not all of us could be that lucky.

[@DoumdaDoum]

Don’t worry , they all quit at 35

[@monobloc]

what makes u think that ​@@DoumdaDoum

[@erichkiparski314]

@@DoumdaDoumI didn’t

[@DoumdaDoum]

@@erichkiparski314 chefs of high level usually don’t stay chefs, they own the place . when the reputation is made, they let someone else do this job so they can enjoy life

[@DoumdaDoum]

@monobloc it’s been of my world and I personally know some as well, always the same story

[@lordkelvin1]

Amazing clarity in his explanations of every step. Really inspiring!

[@suri4Musiq]

The fast that is an R&D chef, is just awesome and totally out of this world at the same time!

[@onemightymill]

It's great to see the genuine passion these individuals have for their craft and how local markets in Union Sq are considered the life blood of the restaurant industry. For us at One Mighty Mill we see local food systems as the life blood of eating in the US - so we're on a mission to bring them back by stone-milling.

[@vadymmisevich5195]

Remember this guy in Tulum on MurMur kitchen. Was happy to find his much crazy love to his creativity and his “space” flying into culinary. Bravo chef

[@reedosaurus]

What is murmur kitchen? A show?

[@floraluxla]

LOLOL the spoon feeding head chef. Loved this vid! Please give us more!

[@cvbzizou]

How inspiring! You can see he loves what he does! His energy is infectious!

[@GeorgeBenettM1]

omg i wish i was that passionate about something in my life as this guy is, truly awesomeness in another level! 😮

[@coolst0rybruh]

The amount of planning dedication and discipline in order to keep bacteria that you can feed people with for 10-15 years is mind-boggling.

[@sauceokay]

I feel like R&D is what a lot of chefs aspire to do, to have the freedom to combine your creativity, knowledge, and skills to produce the next dish on the menu. Probably hella stressful tho 😅

[@LeagueOfKiwi]

If stress was the only factor we would see a lot more of Nomas'. Unfortunately it is also is an issue of money, a restaurant that is priced correctly, as in everyone has an above average pay and the prices aren't higher than required to stay afloat, cannot do this. The only way to be able to buy produce 10 months before selling it is to already be an established high end spot; it isn't chance that we always see dudes with a michelin star go on to open another michel star restaurant somewhere else, they already have either the liquidity or a bank behind them to be able to sustain the expenses that a high end restaurant requires.

[@herebedragees]

Absolutely brilliant to see someone giving it such thoughtful, passionate welly in this setting. Super energetic but also calm and contained. I'd love to try Ilis (but probably just once!)

[@MikeWilsonn]

it's wonderful to see people enjoy and elevate their passion with creativity and new ideas. The dynamic of the team is inspiring.

[@Jorge_Rafa]

I LOVE HIS PASSION!!!!!

[@summer_poems]

I’m here for the bromance between William and Mads!!

[@ibawsel]

i love how they pay tribute to the asian flavours :) love to see passionate chefs talking about their jobs!

[@marleenhamann6608]

I love the energy in the spoon-feeding scene … Next the other scenes, magical … 🪄

[@Iamme88-b4j]

Hes the golden retriever of Illis.. always excited n happy to do n see everyone😊

[@Alkoholwioslaidziwki]

Take a shot every time he says Chef of R&D

[@Robless23]

If I’d be that genius I would mind saying it a couple more times. Haha

[@Zaes223]

or umami

[@Pochy13]

Lol

[@ASM31237]

He should be proud, the level of sheer passion he puts into his craft is insane. If all of had the same drive and passion for things we do this guy has we’d all be in a better place.

[@LucasOliveira-hu4ht]

@@Robless23 genius is made, not birthed

[@bfree200028]

This is one of the most inspiring things to be filmed. This is very well made.

[@sample.text.]

I would need a constant IV drip of that drug in the movie "Limitless" to be able to keep up at this level.

[@Keliiyamashita]

Just aderal

[@RestaurantLaunch]

Whenever you see magic. Someone, somewhere, really loves what they do.

[@x9ov0x93]

One of the series on the channel. This ep I learned so much about vegetables and the science behind food. Brilliant.

[@jakeambro6545]

Love the creativity and thoughtfulness they put into everything; one of my favourite places I’ve seen

[@smallcheddar4986]

He’s MEGA glazing that Noma guy

[@SamOperchuck]

heres the comment i was looking for haha

[@mellowheart]

That is amazing. Glad to be a part of the process

[@0990ftn]

I love Mads too, he looks so chill

[@rudolfsamonte7826]

Beautiful Chefs, Ideas, Methods, Techniques and Environment to serve on the table.

[@lynnna5136]

Wow I really enjoyed this. Love the ingenuity. Would watch three more hours at this restaurant

[@JetLagRecords]

Bon Appétit, This is amazing! I can't stop smiling!

[@panasuave]

Kane's enthusiasm is healing 🙏

[@AleciaRepp]

This is epic. To see their creativity and passion for food... I love that!!!

[@LoganE33]

Mads is lucky to have such a passionate person to help! Excellent video. I would love to eat there.

[@SheriLynNut]

What a truly Dynamic Duo

[@SlaveCraven-vw8tk]

So many technical occupations have a mentor/mentee relationship. When you have an eager, talented mentee and a caring, knowledgeable mentor, you see exactly why this system works.

[@LLLLLLLLLucas]

That's pronunciation of Norwich is hilarious lol 🇬🇧

[@goudagirl6095]

This kid may surpass Mads some day soon, I predict. What a brilliant and inventive go-getter!

[@kafkamakma]

Truly amazing the art that can be found in gastronomy. Well done on showcasing these talented individuals ba

[@hzlkelly]

Funny how I was thinking of fermentation yesterday. And how it can be applied in a restaurant other than just buying already fermented products. Glad to see this concept being attainable.

[@lichh64]

This episode gives me The Menu vibes

[@jprice_]

Eton mess

[@calebhall383]

Except this is actually legit

[@keananocarroll5112]

Mans super articulate. A great ambassador for what theyre doing in there

[@stephaniec9355]

Yah if talking means “super articulate” then yes

[@angeliquericketts7509]

This was amazing🔥🔥🔥🔥 so many new things learned!!

[@ObsidianRose10]

I absolutely love the fiery energy of the chef. Love it!

[@hilohahoma4107]

What an inspiration, the NOMA legacy still alive ❤

[@Wiseamphibian87]

Ahhh; As someone living in Wisconsin; that Farmer’s Market is A Vegetable lover’s Dream, all so Fresh produce that we only get here in the months of June -October!!! Great Kitchen, Eclectic food Variety😋😋; great series💯!!!

[@3CJG]

Want to watch more of this guy and his journey

[@hachibaz55_gen]

I could watch content like this all day 😅

[@maelle5518]

We need a entire show in 20 episodes please

[@shadowclient-iy7tn]

throughout this entire video he keeps throwing his title around like a baseball. we get it dude you're the R&D chef.

[@janis1981]

He will be talking about this when he is 80. Well done!

[@LucaJH]

All Praise 🙌 Always the greatest show.

[@friendlyghostproductions]

this is so amazing to watch!!!

[@waywardmind]

This dude's got energy for days. And he has to in order to be top of his game at that place!

[@JUST_OBEY]

9:15 get a room guys 😉

[@christinecamley]

Looks spectacular!

[@TheIncredibleHieb]

This guy might have the coolest job ever

[@Aspett0]

This feels like a prequel for "the Menu".

[@VeganMindset]

I prefer how Japanese Chef prepare their cuisine with elegance and respect for food!!

[@sophiaisabelle027]

We will always support this channel. They're one of the best.

[@badusername1128]

The restaurant setup and vibe is reminiscent of The Menu, without all the sinister stuff

[@msj8285]

LOL Google "Noma Closes As Workers Speak Out"

[@Mutiny960]

You have no idea how close you are. NOMA had slaves and cultists working there. Look it up.

[@flyshop4337]

Maybe the best idea is to take a care 1:24 no plastic bag 😢

[@dryagehk]

Watching this was so mesmerising like a science class

[@adventureisaverb4361]

Any Venezuelan watching got excited about seeing Ají Dulce. One of the base flavors here in Venezuela.

[@ronaldbibi209]

the level of technique is crazy bruh

[@AliasHSW]

I’m sitting watching thinking and about to make stuffed Cariba peppers for dinner is a genius stroke of an idea.

[@lfcbpro]

DINNER Tuesday - Friday, 5:30pm - 9:30pm We offer two menus in our dining room. The Market Menu allows you to make choices on your 5 main dishes, plus a dessert at $195 per guest. Snacks and other additional courses will be priced per piece or dish at the table. About 2.5+ hours. The Field Guide Menu is our signature experience and most closely resembles the “omakase” tasting menus and is priced at $295 per guest. Plan to spend 3+ hours with our team and see around 12 courses plus snacks and other small surprises along the way.

[@lfcbpro]

Just in case anyone is curious :)

[@gabelstapler19]

Thanks! I think that's the going rate for multiple Michelin star restaurants (although it looks like Ilis is too new to have been rated). Unfortunately, I don't think I can ever justify spending that much on a single meal (that's almost half my food budget/month for a big family), but I enjoy seeing their passion and appreciate the inspiration for my own food experiments.

[@JustsBob]

@@gabelstapler19 It's a lot but considering what some people spend on tickets for a game or a singer like Taylor Swift (or on clothes/make up/etc)I could see myself doing a meal like this every now and then because I would enjoy it as much or more than the other options.

[@Chefmeia]

R&d chef is my dream job. To be able to create with a willing team sounds amazing. Understanding agriculture and flavor profiles. One day 🤞🏾

[@flaneurpainter]

Do they pay the staff this time ?

[@Pvpsox]

🤣🤣🤣🤣🤣

[@JustsBob]

@@Pvpsox never enough if any, but that's their choice though its often a bit like a cult

[@apathybronson]

I assume that's why most of the people that show up at this point aren't employed with the magazine

[@connorwallis4930]

As a restaurant that's so in tune with its environment, it's a shame to see all of the single use plastic bags be used to collect there produce.

[@richardheidelberg5193]

I was SHOCKED that it didn’t look like they were going to be reused.

[@maxcarter5148]

I don't necessarily disagree but to me they looked a lot like plant based compostable bags that the local market near me use. It breaks down surprisingly quickly and to my knowledge doesn't end up as micro plastics

[@richardheidelberg5193]

This is great to know. My local market doesn’t offer them so I was unaware. @@maxcarter5148

[@joyaustin6581]

Do you hold yourself to the same standards?

[@richardheidelberg5193]

ABSOLUTELY @@joyaustin6581

[@miguelveloso3774]

FANTASTIC! If I could have any knowledge in the world it would be this

[@baharmohelena]

this is my new favorite channel

[@davidkoshy798]

This was genuinely amazing

[@Roma-pv2pk]

‘dried corn is at its peak rn’ bro what are you even talking about

[@mcmickey3344]

Hilarious

[@djmissmissay]

That's a great idea with the wood. Thanks for sharing looks incredible

[@tommasoc7246]

coked out by 7.45am

[@nautica1504]

1 Star NYT Review - it must be incredible

[@KingaNowicka-q1t]

Unusual flavor combination, but so tasty!

[@JuanGarcia-pv5ox]

Can't wait to see the growth in this guy when he becomes someone's Mads

[@danielboudreau8383]

the bit of the fingertip missing is a wonderful touch

[@Aaroncroy252016]

What a beautiful video, definitely miss working in restaurants like this

[@480brad]

Amazing talent and dedication!

[@MrsB-bakesandmakes]

Discipline dedication patience fab video

[@kyguy37536]

Based on the energy of this place I wouldn't be surprised if they are also carrying over the NOMA tradition of not compensating their workers. It's always more enjoyable to watch on the line for places that are more down to earth. We should probably stop encouraging the culture that restaurants like this create.

[@patrickbaird8962]

I think Brad Leone and this guy should collaborate.

[@SweetMortimer]

A perfectly balanced ingredient.

[@gmoney3683]

Real life Carmy