Busy at 3 Michelin star Alinea in Chicago

[@checkfoldcallraise]

wow that is an army of chefs. all working in surgical precision i love it. no servers screaming for a cup of soup, no manager popping veins because a dinner went out in 20 minutes after 25 consecutive tables' dinner orders rolled out of a printer for two cooks with a flat grill and wood grill doing their best trying not to collapse under the pressure of corporate steakhouse expectations. I like food, food is art and deserves respect and care.

[@user-yk4gg1gi5n]

checkfoldcallraise look like you know your staff..to the point..

[@onlyadot]

Holy shit this is the exact description of working at a BJ's or Applebee's XD I'm glad I'm not doing it anymore, but it was definitely a stepping stone for me.

[@theanonymouschef1557]

Word ✌️

[@archermusa284]

you prolly dont give a shit but does anybody know of a method to log back into an instagram account? I was stupid forgot the password. I love any tricks you can offer me

[@lewisjudah990]

@Archer Musa instablaster =)

[@nicolim6704]

URG HATERS LET ME PUT IT IN PERSPECTIVE FOR YOU for example if 1 dish has 5/8 ingredients, every ingredient has been carefully selected, cooked/marinated/prepared. Every individual texture, colour, specimen of food has been thought about through and through I assure you. It might just look like a bunch of people slowing working around tiny plates at a slow pace but these ingredients have been cooked/prepared before. Think about the prep work that has gone into it, think about the number of hours these chefs will have to arrive at the restaurant before their shift starts just to prepare the ingredients. If you cant appreciate this or if you're only looking to fill your stomach, macdonalds is brilliant too. Why put in hate at something you dont understand?

[@LivinhItUp]

Grant says the best thing about his kitchen is less noise. All sound is intentional to your job.

[@UmarRosyad]

This kind of restaurant is place for appreciate the flavor and respect the chef. If you starving, just go to McD, KFC or streetfood

[@arenuzzle6282]

Mas Umar gota appreciate flavour of a good kfc too !

[@lorrainegatanianhits8331]

OMG Chef Achatz is always in the kitchen, this guy... such a legend

[@moisessoto1492]

That’s a boss man

[@LivinhItUp]

Hear he still puts in 14 hour days 4 times a week at Alinea. The others, he is at Next or Roister. He could definitely take time off and let his staff take care of service, but it's just not in his DNA. Hopefully he gets to relax soon as he approaches his late 40s. Would love to see him expand to media and lectures.

[@Jeronimoooo]

For the haters: there are a million alternative restaurants where you can enjoy a big steak, plate of pasta or whatever you fancy. You don't have to eat at Alinea. Just try to appreciate that perhaps some people are not like you and that they would like to eat at Alinea because it's that much different from what they're used to - and that's OK.

[@emptylanternmedia2248]

Jeronimoooo and no gloves #notinnewyork

[@GibsonArtola]

I actually recommend Gibson's for steak or nearby Carmine's, both in Chicago loop (closer to Rush St.) for something elegant, high profile and for 5-600 dollars less.

[@kieronknapp9191]

Jeronimoooo i like food cooked for me....not for the chef so he can masterbate over how pretty his cold food is

[@dp1569]

Kieron Knapp ate here on New Year's. Hot food was hot, cold food was cold. Don't be a hater.

[@kieronknapp9191]

Smh

[@iceee187]

Amazing attention to detail.

[@doggieGZ]

@GingerGarlicOnion From what I know, they follow the kitchen design originally created by Troisgros (3 star restaurant, old school France), with various stations for various platings. I think you are correct that it IS the garmo station. Since that's Grant Achatz, he's probably going to be the on in charge of final garnishing and saucing.

[@koreanwutard]

Personally myself. I would slit my wrist plating with tweezers. I love old school, stand behind a flattop and cooking away. Rough and tough!!

[@bailinnumberguy]

There are only about a dozen 3 Michelin star restaurants in the United States. No doubt most aspiring chefs would kill to be working in this kitchen.

[@AcrobaticPanda]

I would kill and butcher someone to work in that kitchen

[@shinchan5031]

Not really. Most cooks don't wanna work in Michelin star kitchens. Why? Too much pressure, crazy hours, and you'll be subjected to way more scrutiny. And the money is slightly better (maybe). It looks great on a resume and you'll probably be able to find a kitchen job anywhere after that, but overall it's not really worth it.

[@christianmendoza8107]

They just go there to work a couple of months or even couple of weeks just to boost their resume and their skill. I wouldn't stay there for a year

[@23v0lv32]

OMFG that move with the towel at 58 sec. seerious fucking line cred with that. awesome.

[@ericmack9593]

And I thought we had a lot of cooks at Ducasse and Robuchon. That’s the largest brigade I’ve ever seen. Really cool to watch. I’ve never worked in a “modernist” style restaurant but it’s so much different than a Michelin starred French kitchen. So much calmer and more quiet. Seems much more respectful. I would never judge anyone that has a three star kitchen and has been voted one of if not the best American restaurant but It seems a little long to still be playing with those same four plates Grant and his team in the middle were playing through out the entire video. We do tweezer level plating but I just feel like the chefs I’ve worked/work for would be screaming “allez!” (Which is literally the verb to go but in a French kitchen means move your ass lol)The entire time to get the food out. But once again we may have three stars but are not regularly voted top five best restaurants in the country so what do I know lol. I also was looking really hard on the people actually cooking on the sides and I didn’t see one person taste anything in the entire video. Maybe I missed it, maybe the type of cuisine they do dosent require that much last minute seasoning adjustments. Just little differences I wanted to point out and share.

[@wbpstars]

Thanks!

[@Shassens]

Damn it's like a library in there.. I'd love to expo in that place

[@SethHesio]

If I get to eat just ONE dish prepared by Grant Achatz I will be so frickin happy.

[@ruthsanchex1795]

The food likes like specles of paint, shapes. Art.

[@JoannaRuckenstein]

I looooooooove Grant!! Dying to work there!

[@lorrainegatanianhits8331]

same, hope you get it done...

[@giovannidiana5995]

3TAVVVBBBBBBBJJJNBBNNNNNNNJTATATATATAVVVVBBBBBBBBBBBBBNNNNNNJJJJTATAVVBBBBBBBBBNBNNNJJJJJJJKKTABBBBBB BBBBBBBBBJJTABBBBBBBBBBBBBBBBBBNNNNNNJJTAGVVBBBBBBBBBBNNNNNNBNNNNJJJJNNJJJJKKKTAGVBBBBTAVBBBBBBBBBBBBBNNNNNNJJJJJKKKTA

[@zekemascuilli2509]

Haters probably can’t afford the food... or don’t understand the concept of art

[@MrOptik1]

Omg this is amazing... truly unbelievable... as a bar cook this is like watching the A team dismantle ISIS.

[@mikeFolco]

Anyone knows why these guys dont wear hair nets? Just curious, I would think at this level you would want to minimize the chances of dropping hairs in the food.

[@failuretocommunicate8690]

Seems they all use hair gel.

[@1450JackCade]

Failure To Communicate They first don't move all that fast, and second are pretty focused on inspecting the food they are making, something like a hair would actually stand out on a plate they are preparing, no joke.

[@crameppesiug594]

the server also has the last check before it goes out

[@potdragon8091]

Honestly...forget hair nets...they are all plating ready to eat food with their bare hands. ServSafe regulations require gloves for any item that has finished cooking. What an embarrassment.

[@MAdesignsVan]

@@potdragon8091 no michelin star restaurant will have chefs with gloves because they are challenging to work with - especially with the detailed dishes they are putting out. Second, every professional kitchen has multiple sinks in the kitchen and at michelin restaurants, everyone in the kitchen washes their hands multiple times per hour. I would know, I have worked in a few. Lastly, many smaller restaurants that require their staff to use gloves will rarely change them during service. Some even wear the same gloves all service which is more unsanitary than the kitchens with bare hands.

[@fentruck12134]

For the haters and the fan boys. First of all, people have more food knowledge than ever so you have to be very avant garde to charge the high prices. Its no longer foofd it is art. And yes art is for pretentious people. But hey, they pay the bills. For the fan boys, back off Achatz's nuts. Yes, he is amazing at his craft but some of the stuff they do is over the top

[@1450JackCade]

The suppression of the visceral need to eat because the food has been elevated above sustenance to the status of art and thus the appreciation of it is something other than eating, that base bodily need that must be satisfied by everyone is supposedly forgotten as if it does not afflict those who eat THIS food. They are above that basic universal concern. Hunger elided -- after all we do not eat this food to be "full," being sated is enough, and indeed its portions are so small if we happen to be one of the rare very active people eating this food we'd have to eat it constantly -- but since the wealthy do not labor, they rarely have sharp appetites as the vulgar sort do. This measured mean, this restrained sensibility pushes off stage the enormity, as Ben Jonson might call it, of paying $200-$300 dollars for an entree that is 3oz of pork belly, some pureed vegetables, herbs, wine, etc. along with an amuse, appetizer, soup, salad, desert, an appropriately paired wine, a port after dinner, and 3 olive martini to start. All delivered by an attractive articulate, impeccably mannered, posed, and dressed servant. How is that not grotesque? In a world where so many face starvation, this is not art, it is an obscenity.

[@1450JackCade]

It literally isn't Geoff, and yes I do have quite a good idea wtf I'm talking about. I've done that sort of work before. It is all silly ego stuff and quite, quite gross. If, btw, that is the best defense that you can offer for that style of restaurant you should probably shut up. Complex and sophisticated mise en place is not a justification for anything. It is incredibly hard to juggle ten running chainsaws, but that does not mean that it is worth doing. The strongest defense is that it is a type of art, which it is NOT. Sure, it is pretty, sure it is carefully made, sure it is creative, but that does not make it art. Art does something, has an impact in the world. This food's whole goal is to not have an impact, to not be sustenance and deny hunger (no one says, thank God the amuse bouche is here, I'm starving). This food strives to be something else, something more, but in doing so it becomes something less. Because hunger, as in starving to death hunger, is real. This food is unpalatable in the presence of THAT hunger. Think American Pyscho -- the world of the story is one that denies the psycho and loves Bateman, and the film makes art about that world. Imagine eating at this place watching a video of a person dying from starvation, no imagine a split screen with people dying in each of them every few seconds. Imagine eating a meal at this place over two hours watching nearly 2000 people die in that video. Imagine that instead of Rodrigo y Gabriella, or whatever the theme music of the night is, the only sounds are of those suffering people, and the server delivering food and asking how you like each course, etc. It is hard to do. Now imagine eating the meal surrounded by the actual people as they die. This place, places like it (say the waspy country clubs of the East Coast, the private jets, etc.) are only possible if we pretend that that reality isn't true. But it is. And this place's goal is to deny that truth. This food is not art, it is a commercial for the decadence of its patrons. It is an obscenity. It is a self-congratulating circle jerk between the chef/owners and the patrons. Like, Geoff, what made you assume that I was ignorant? Like, how did you jump to that conclusion? I have an admittedly dated but still a very good understanding what is going on in this video and at these sorts of restaurants. I fully grasp what is involved in putting a menu like this together, hiring and training a staff to prepare it, etc. So, right back at you pal. Also, before you attack me, you don't know what I do. Maybe I am siting in a village in Africa right now after having spent the day building an irrigation channel. Maybe I am a starving director in Chicago trying to do meaningful art, etc. So before you attack, what are you doing to solve any one of the world's many, many problems? Cause, I know what I am doing about at least a couple of them.

[@1450JackCade]

Yes. Think about my comment, I know, it is a long KZbin comment, but read it. The argument is valid, the M-star restaurant is an obscenity. This type of food needs to develop a larger social conscience. My comment is aimed at goading its practitioners into considering that.

[@1450JackCade]

It all is. What you mean by over the top, is ridiculous within the context of that world, the world in which you work. But, I mean in relation to the rest of the world. Let me put it to you like this: What if I told you that in the hut across from mine there was a family who had lost three children and a two grand parents to starvation in the past five years. What would you say if they were to ask you what you do for a living? How can you possibly justify this sort of food to people who face starvation? Because, while I am not in a hut in a third world country, somewhere there are families who have experienced such starvation or worse.

[@1450JackCade]

Again, just because it is hard, challenging, creative, interesting to some, delicious to some, etc. doesn't make it justifiable. It just makes it chic.

[@samfisher2]

Can someone explain to me why there are white table cloths on the tables? Chef Achatz's vision was to not have table cloths. I clearly remember reading this.

[@AndyThaRapperATR]

That was only a part of his vision. Obviously everything cant be/wont be presented on the table, so to answer your question the "cloth" is a specially designed material that acts much similarly to an anti-griddle. This helps the preserve the presentation of their dishes without sacrificing any other elements within the dishes as well.

[@Testinator1234]

How does the food not get cold? Tiny portions that take ages to assemble and is just sitting there. Even if using warm plates it must get cold within 5 minutes.

[@nSmatic]

Those lamps on top keep it warm. They produce light at a very high voltage, Thus, it producing more heat too.

[@jinny8801]

RossLinden97 and plates are hot enough to hold the temp

[@nSmatic]

yea.

[@hunterreehoorn7831]

+Testinator1234 The table the plates are sitting on is also heated.

[@heimbrand84]

+Testinator1234 I can assure you, being a waiter and serving those plates, you need a cloth sometimes because the plates are a fucking furnace core haha

[@stevenresendez1170]

What's that sound in the background?

[@296684064]

5 stars (normal ones) are below 1 michelin star at least here (Europe)

[@shahedsawar2132]

just wowwwww ! 2 words for haters , eff off if yo don't like creations , innovations , artofplating

[@connerkirk1043]

Was that liquid at the end in the plastic container come out of the pot sink?

[@peterbond4222]

Das liebe ich an der Sterneküche. Jede Komponente wurde mindestens von 2-3 Köchen mit den Fingern angefasst. 😅

[@MrMyz123]

yeah some line chops right there dude

[@nacholopezpardo2871]

Is this Dorsea?

[@janhemony8630]

Who is actually cooking ?

[@t_hiro3268]

本当にすごいと思う

[@jeffreypeng1148]

The problem is, the conversation is about Michelin stars, which a maximum of 3 are awarded. The title of the video hints at what kind of rating system is relevant - not some local guides that award 4 or 5 stars (or the Diamond award).

[@MrMkchef]

no one wearing hats!!!

[@kieronknapp9191]

Wheres the radio??

[@zah138]

ive never seen a kitchen so quiet it would have to be a plating station although it could totally be garm station looked like mostly blanched veg and shit but why would the exec be working garm?

[@marzbound]

Excited about seeing "Spinning Plates" Can anybody give me a non-spoiler review??

[@SKRUBL0RD]

every course exquisitely touched by over 50 hands handling every ingredient one after the other with no wash in between, every course sitting out for 10s of minutes with over 89 quintillion live bacteria present in every dish

[@Sleepless-777]

*Nichts auf dem kalten Teller alles auf der Rechnung*

[@livelifegalaxy]

Shell actually dishes out 7 stars.

[@bigitalian33]

after a meal in this restaurant, I think you gotta need some spaghetti alla carbonara, huge serving... lol

[@animaladam5]

They serve you 20 plus dishes.. Total experience. Think eating Hors d'oeuvres with amazing plating and combinations and textures you have never had before. They use science to perfect technique and gain stop at one of best restaurants in world with 3 michelin stars.

[@theanonymouschef1557]

Believe me after a tasting menu you are full and piss drunk

[@relauraba]

i want to do both

[@SidinJuly]

5 star restaurant, yeah of course^^

[@Sleepless-777]

Ich würde niemals etwas essen was so oft angetatscht wurde

[@theponickingdom2836]

Ça me fait penser aux mieux restaurants parisiens

[@nupraptor23]

this restaurant is one of the best restaurant in the world.You must mean 4/5 diamonds aaa.This one is 5 diamonds and 3 michelin stars.Everything you gonna eat there will be unique.You wont eat this anywhere else.

[@StarsDie18]

Actually you are wrong It all depends on while scale or guide the restaurants are being rated. But if we are only talking about Michelin stars then yes the max you could get is 3. Also Michelin grades the food not the restaurant. /watch?v=0f-j1ctaQqw you could confirm that there

[@benng1903]

So, clients won't complain for the little dish but so much chefs

[@crameppesiug594]

its all about the quality

[@yojimboflm]

So is this a silent kitchen?

[@AndyThaRapperATR]

No. This is how a professional 3-star Michelin restaurant should operate. No one shouldn't be screaming, banging shit, throwing shit across the room; They should have peace, clarity, and unification within their work stations.

[@murtburt95]

Newspapers do 4.

[@skeletontigers6960]

I thought that was Grant Achatz

[@Phili89pp]

what wears a waiter to cover his hair? exact. nothing

[@ElBulPagani]

Cool

[@romilchhetri3330]

Why no one in such a big restaurants wear chef cap ? Are they so sure about their hairfall ?

[@Nosgod01]

Is easy to understand his mistake if you want to do it. The restaurants normally have betwen 1 to 5 stars/forks as a quality in the architecture (materials, numer of toilets, square meters per guest,....) another thing are the michelin stars the maximun is 3 but is not the only standar measure for restaurants.

[@SlowJoman]

they employ an arbiter

[@rcarrollmassage]

Was that fucking Mine Craft desserts?

[@assaduddinowaisi7452]

I want to work

[@GingerGarlicOnion]

is there people that only plate food, and people that only cook food, or is that a garmo station whats going on here

[@interiorheaven9850]

The Matrix of gastronomy

[@nicolim6704]

ALSO the head chef at Alinea is unable to taste, THINK ABOUT THAT. he can't taste whatever he's making and it still a 3 michenlin star

[@lorrainegatanianhits8331]

not anymore, his taste got cured over the last couple of years. He might still not be able to taste everything, but mostly.

[@janet7315]

why they are not wearing gloves ?

[@Nightlive5]

because gloves are more likely to contaminate food than hands. seriously, no gloves are good for the work they are doing here.

[@crameppesiug594]

cuz u cant wash gloves

[@jamalthomas1194]

I hope they wash hands good touching all dat food wit no gloves

[@gailwillis5198]

Busy.

[@isaacvs1]

Michelin does 3 The New York Times 4

[@pac-man9926]

When food inspection would show up, all these dudes would run for their hats😊 good job, though.

[@rcarrollmassage]

Personally, Haute Cuisine is an awesome art, like Haute Couture, pushing the limits, but it is not sustainable.

[@Howie-tw4fl]

I’m 8 years too late, but damn. Thirty plus years in kitchens because I love it. I would kill my self after one night in this place. Give me 200 pieces of good fish and a radio, I’ll make you dinner you’d rather have anyway 😉

[@vincentho4639]

Also, when your kitchen is busy you are either shit at your job, or you are literally being slammed. MOST of the time you are not doing your best at the job.

[@user-sv4dv5dg8e]

its not a chef. this is doctor

[@padstar999]

Ihate seeing chefs using tweezers to plate up. It looks like they're trying to perform surgery on the food. And like someone else said it took 2 and a half mintes for 4 chefs to plate those up, so slow! Their overheads must be sky high

[@danielgoddard3286]

Hence why the prices are sky high.

[@christianmendoza8107]

if you want your food to look perfect you use tweezers not tongs

[@checkfoldcallraise]

so instead of raisins you want cloves? ah you're one of those special order people huh? lol

[@redcezar5153]

No gloves, no hair nets.

[@KenChiwo]

3 Michelin?? I thought they don't do Michelin stars in North America?

[@KrazyAzteks]

To many hands on my food fuck that

[@blairallen7723]

1/20 (probably) courses. Go to KFC if you want, or get the best.

[@konne16]

4-5 Stars hehe Lächerlich

[@zah138]

haha oh and you do huh? enlighten me please.... i cook at an award winning restraunt aswell not even close to conceptual cusine much like alinea but none the less your condescending tone screams ignorance you should probs work on that.

[@Chrisjb1983]

Why would I pay $15 for one of these deserts from some fance shit restaurant in Chicago when I can get the same thing from Giant Eagle for $2.99. Pay me what I am making at the sweaty rib shack I work at now and I will be right there.

[@GibsonArtola]

Were those two juicy grapes served over a bowl of Muesli cereal in a fishbowl for $50? 0:45

[@john06800]

Yooo WTF Nothing to cover your hair?

[@andrewhilyer4179]

you know a restaurant is busy all the time and demanding when there are no fat cooks

[@Chrisjb1983]

A rating is nothing but random enthusiasts' give restaurants and hotels around the world. There are different rating levels from different enthusiasts'. The Michelin Guide only works in select cities in the U.S and only review restaurants. Please do your homework before you regurgitate on the KZbin comment section and call it intellect.

[@jankan4979]

kfc is just better.

[@DayOneNoob]

piggy

[@Skinnerc1129]

hope everyone likes extra hair in their food

[@hernanlopez8399]

How did they get 3 michelin star? Nobody is using hat, gloves that is disgusting...................

[@9nty2wo11]

Now you know why the food is sometimes too salty

[@linusmlgtips2123]

Hernan Lopez They don't need to, a hair sticks out like a sore thumb on those plates.

[@blancotonto380]

why doesnt anybody use gloves when preparing these meals?

[@pyjamakid3982]

clearly you have never ever worked in a restaurant let alone set food in a kitchen . People make a habit of regularly washing their hands in kitchens when handeling food or when switching between raw meat and cooked so theres nothing disgusting about it and further more try use latex gloves while they are wet to handle a sharp ass knife .

[@ericmack9593]

brandon karlsfeni because gloves are dirtier than well washed hands

[@braayan03]

Not wearing gloves is more hygienic! Plus you don't want that latex taste on your food, if you want that better chew on a condom.

[@jillysflix9357]

Fgs wear hats guys!

[@landis85]

lol that is hardly busy...

[@1450JackCade]

God that looks boring and profane.

[@Chrisjb1983]

Sorry guy, but I been to 4/5 star restaurants in Europe, Canada and all throughout America. That dessert didn't appear desireable for the price I am sure they were charging for it.

[@mothjitsu]

No hats, no hair nets - unacceptable

[@frownless]

Nathan Panggabean they are Sue chefs they don't need hats cause they are pros

[@mothjitsu]

Its sous-chef. There can only be one of them in the kitchen. Pros have to wear hats because no one wants to pay $80 for an entree with dandruff on it.

[@frownless]

Sorry my bad sous

[@s1lvermoon1000]

most people dont wear hats or nets i work at a 2 michelin star restaurant and everywhere ive worked at no one wore hats. when youre working this precise you'll see a hair on the plate. it wont happen

[@mothjitsu]

x Frey what about dandruff? might be a bit hard spotting those on the plate.

[@MrBigangry]

None of those dudes in chef coats can cook.......I've worked with some of them and can tell you flat out. It's more like working at a McDonald's...

[@ItsMonoTon]

Lol why

[@christianmendoza8107]

Half of the them are probably stagiere, kids from culinary school or people with 0 kitchen experience who want help out for few weeks to boost their resume

[@michaelwiedrich4494]

for me, working with to much plastic!!

[@morisblackheart6606]

Michelin stars are overrated. This is a lab not a kitchen. For those that say "I just don't get it," I really do. Getting "it" doesn't make it less overrated tho.

[@wbpstars]

Interesting approach :)

[@GibsonArtola]

Do you remember those annoying bubbles of facts that used to appear in MTV....? How about using these for the price range of each dish if you really want to make a quality and informative video?

[@rachidcatana1266]

guys with all my respect for the chefs and the food i will not give that guy one star for one raison. use cloves plz i dont know if you just comback from the restroom or touch your nose or moldy fruit or or or. food is very sensitiv first thing to worry about it is to make sur the bracks working and the lights working and a setbellt and you can drive , it is the same. thanks \

[@MegaAxelus]

Rach Catana we wash hands you genius...