Busy at 3 Michelin star Aqua during service

See and read much more about this German masterpiece and hundreds of other super restaurants at wbpstars.com - only about the best restaurants in the world!

[@SethHesio]

I absolutely adore the precision, focus and cleanliness of a high end kitchen. It's pure driven cooking. Love it.

[@psychoticdagedar9137]

@Timmy Tran i found you to be gay

[@estebanhumildicitobonilla5649]

Ten years exactly today... and still 3 Michelin stars, just wow

[@vagabond142]

Love the intensity and excitement in that kitchen (and I'm not being daft). A place for everything, everything in it's place. Teamwork honed so deeply that there is nary need for a word spoken. Timing to the second between all the cooks, souschefs, and the chef at the pass. Even the monsieur is there at the pass, instantly cleaning any fingerprints or drips on the plate. Perfection. (and they may not LOOK excited, but you can tell that they are stoked as hell to be working there)

[@JesseMartinez-cm7tl]

I cook for a living and that kitchen is absolutely beautiful.

[@kennethmeyers2296]

Sir Bigdik yes it is

[@fatbuu4921]

Sorry to bother you my friend but would you happen to know what kind of pan and or brand of saucepans they are using, you know the ones with the hollow handles.

[@chefobijando9797]

I was thinking the exact same thing

[@jasonbell6670]

right so nice

[@thehomiebee]

right there with ya bro

[@lister740]

i think when you get to this level the amount of detail that goes into each plate is extraordinary and they understand that customers are willing to wait for their food to arrive in an impeccable fashion.

[@MrGW2fanboy]

It's like they're performing surgery on a plate. Head chef is the surgeon, normal chef is the student/intern, waiter is the nurse passing the equipment.

[@oldelectronicdancemusic]

David Oze Lol. I love that observation! :)

[@pretzels713]

David Oze head chef, sous chef, commis chef, etc. All part of the bigger operation

[@TALKINGtac0]

I don't think you can compare cooking to saving a person's life but okay

[@yorricks6991]

They are performing surgery on a grape

[@eireyouok101]

@@TALKINGtac0 both are of the highest skill in their respective fields, albeit the stakes are a lot different, reputation Vs life and death, although there's some chefs who would argue those are the same thing haha

[@uberathlete]

This is the beauty of quiet focus. Everyone just focused on their job and executing. Very nice.

[@c0rnfl4k3z]

Jan Hartwig in this video, now 9 years older and holds 3 michelin stars

[@JazmiRecords]

since 2017 (six years later)

[@gameover313]

Right, did not recognize first. Thanks for the hint!

[@mtregi]

did he just top it off with captain crunch cereal?

[@magical7703]

+mtregi garnished*

[@twocentzzz]

mtregi a la crunch

[@OMGz1122]

i burst out laughing

[@JGCSRT]

For the tasting menu they use Opps! All Berries

[@Ardent761]

That's some serious gourmet shit right there.

[@albtribe8864]

Nice technics. Lovely place

[@jarret340]

Keep in mind these kinds of restaurants have small portions because they deliver a large amount of dishes. Some restaurants offer 12 course meals for this reason; more dishes allow for a larger diversity of flavor.

[@SamBrickell]

That cannot be true in this case, either that or that entire kitchen is devoted to only making food for one person. Which I doubt.

[@jarret340]

SAM BRICKELL A 3 Michelin star restaurant serving a small amount of people? Sounds reasonable to me.

[@SuperAdobeFlash]

great team work .

[@simonhill591]

If I was still 21 I would be knocking on this door, I love the precision here, amazing.

[@evilchef30]

I would die a slow death as a cook in a kitchen like this. The organizational skills that these cooks possess put them on a totally different plain than other "mere mortals".

[@alextogo8367]

so Michelin stands for slow and unimpressed? how long does it takes to plate two frigging antrees. and by 3 people.

[@maxfreyberg]

Amazing!

[@jfhsmoke85]

When is it getting busy?

[@Aeosen]

i also work in a restaurant here in the phils , more likely we are like this when we are busy haha :D

[@TheM1cK3y]

Gloves?

[@shunjai2007]

what do they do with the off cuts? ie the other part of the perfect meat/veg they put on the plate?

[@dylannotsor6955]

Stocks, demiglazes, reductions, maybe even compost if they do their own gardening. Food rarely goes to waste when working with expensive, high quality ingredients. One top from a farm to table, organic, locally grown carrot will give a veg stock more flavor then 1 whole carrot you normal find at a grocery store.

[@Skinnerc1129]

how does that butane taste?

[@davidwitt791]

99% of cooks can work in kitchens their entire lives and never experience this level of intensity. There's another level to cooking that most don't even realize exists. The push in these kitchens is insane, especially the Michelin star kitchens that do Ala cart and tasting menus simultaneously. This is culinary at its finest.

[@amarillot.t4376]

its so quiet though.... still love it

[@anjelomunoz7544]

soo true....You don't always have to make a reservations at the French laundry, or fly to Tokyo to eat L'Atelier De Robuchon....even if you do hold your self up to those standards you should always know where the best burger or slice of pizza in town is.

[@edgarmota180]

How much do the employees get paid

[@rickky7721]

Is this the kitchen from the movie "Burnt" ? Great film

[@peeweesherman]

@etown858 oh yeah, what your not seeing is the massive preparation before hand everything has to be perfect. One dish left out for too long and by by michelin star, both are pressured situations but this even behind the scenes, is a whole different level.

[@arieswar4770]

What a clean Kitchen.

[@DanielBlacktin]

That's pretty cool they have 3 michelin stars. They keep their kitchen spotless and aren't being rushed and can plate their food. But I'm sad that it's all induction stoves and sous vide over there. The torch was the only fire I seen.

[@einundsiebenziger5488]

Fire of course has an archaic charme to it, but those induction stoves just get the job done safer and more efficiently. Sous vide is stupid though, just creates unnecessary plastic waste. A one-star chef I recently talked to, even said he gave up sous vide because you just can't get a perfect crust on any meat, especially duck breast after that treatment.

[@tlawlor8945]

And the chefs go home to collect a pizza on the way I know cos I'm a chef 20 years this is a quiet period start of service I'd say

[@nicolastapia9521]

People saying it's a quiet kitchen have no clue of how this works. I've been in both types of restaurants and this is 5 times tougher than a jungle kitchen. In the last one you just get physically tired and the first one consumes you in every aspect. But at the same time it gives you in retribution 5 times joy. You can only do it if you truly love cooking and forming a family out of your brigade.

[@speedbullet5350]

Very nice !

[@kotaeyeon6196]

Do not seem even a drop of water. goooooooooood :)

[@pasang5386]

no head cover?

[@CatcherOfBass]

No radio playing???

[@zone07]

Busy? 2 plates is busy? No one was hustling.

[@micahl5520]

It looked like everyone hustling to me. So much goes into each plate.

[@MYERZ08]

Zone07 you've just watched the stark difference between a professional kitchen filled with time served qualified chefs and a kitchen filled with short order cooks and line rats. Not knocking either as I have done both types of work. But this work is far more mentally draining..... BY FAR

[@xzseng4524]

ive seen how line cooks do. Its physically exhausting. This is mentally draining but well each has its own

[@jrivera018]

Do you not realize what goes into these dishes?

[@Kphyl]

Just stick to McDonald's then lol

[@jacobmorgenstein6788]

00:10 looks like inside my underpants

[@paulakouravelou6183]

People who are far from knowing the difficulties and dedication to win a Michelin star don't really understand. Sven is one of the best chefs in the world and his food and his way of creativity is amazing. It's not 500 per plate and when he got even his first star it was not that expensive to dine at Aqua.

[@andreaortu6553]

Congratulations, very professional, none of them with the hat on their head !! 3 Michelin stars.

[@xKoRi__]

Dumbass lol

[@minichanz]

well said.

[@cochinero547]

They get so artistic with food that it ceases to look like food.

[@micheleandolina1507]

I agree that it is might be amazing food and worth a wait. that being said I don't think they obtained stars for making people wait. and no turn over? 30-40 seats? doesn't le bernardin(3 stars) have like 100+ seats. I'm sure someone at Aqua would like to turn those seats over.

[@drewhendley]

Artistry 👩‍🍳

[@nathandaniel5451]

Everything seems so relaxed? Is this normal in 3 star kitchens? I'm used to hearing dockets being yelled out, cussing, and just a huge intensity.

[@TheFrankietankie]

@petah333 Aqua is top 25 in the world, whats your restaurants name?

[@JesusMU47]

Where are the hair nets ?

[@kris242]

God it is so insanely QUIET in that kitchen. I can see why some of my chef instructors were so brutal about that rule. This is like near-telepathic levels of perfection

[@rocktrns17]

This is a fine-dinning restaurant everything must be made to perfection. There are enough cooks in the kitchen for them to move at that pase.

[@happyandeuphoric]

good one.

[@Skinnerc1129]

the cap'n crunch garnish at 3:03 caught me off guard

[@arielkang100]

guys its a lot of preparation job . when the service start there is no preparation time nothing is prepared in rush here no mistakes allowed here. yeah this guys work 16 hours a day

[@pongomat]

@petah333 so to the amount of chefs to the amount of customers tells the quality of food..

[@gamerisborn5346]

so where is the food?

[@JRoell231]

finesse.

[@planeoftime]

it's super clean because they know a camera is going to be filming duuuurrrrrrrrr

[@SebastianMeikle]

Ok, I'de like to order 40 of those please :P

[@chefamirudinkediri6345]

Wao good action and good food.. 😁 👌

[@had372]

The slowest and quietest kitchen I’ve ever seen, I think is prep or teaching

[@buzza7840]

its how every kitchen should be run. When i trained you were yelled at for beeing too loud during service. people just think theres konstant screaming in kitchens cause of hells kitchen

[@williamclark1633]

Although I have worked in four star restaurants, I have always maintained that most people ( like me) really enjoy food that is tasty and attractively served. That tradition in America is slowly being lost. Good food, nice homemade bread and dessert, and good coffee.

[@borealernadelwald8833]

I thought there were only 3 Michelin stars

[@williamclark1633]

@@borealernadelwald8833 I was not talking about Michelin. That's different.

[@borealernadelwald8833]

@@williamclark1633 ahh good I thought I was missing something, what do you mean then?

[@williamclark1633]

Basically, a rating given restaurant that have been reviewed. This is not a Michelin rating that's a higher standard. A four star restaurant or hotel is a very high review rating.

[@user-cc4kq6hl4c]

What will happen if they fill the plate ?

[@DL-rz6tw]

The universe would collapse

[@user-cc4kq6hl4c]

@@DL-rz6tw probably

[@DL-rz6tw]

@@user-cc4kq6hl4c I hope you’re still as happy as you were 4 years ago

[@user-cc4kq6hl4c]

@@DL-rz6tw thanks

[@glennlawless2562]

is this food hot or cold when it goes out like wtf i don't understand this.

[@gabybop]

glenn lawless the plates are hot, so they should keep the food hot too.

[@Petsublak]

Slow plating, the kitchen is absolutely spotless. I've just finished service and I feel beaten up, - bet they don't.

[@rickrambone7461]

At least two of the people working under Sven Elverfeld in this video run their own Michelin starred restaurants today :D

[@christhurston728]

Haha, I work in a 1 star doing 100 covers/service and its maniac, love they have 2 times the chefs for about 40-50 covers :)

[@kizzkizz06]

Exactly it’s like that here in England you get 2 stars that do 30 covers with 20 chefs 😂

[@simonlhill-si4sx]

@@kizzkizz06where ?

[@gpantera]

is this the lunch shift?

[@danielhintner5807]

in germany there are no lunch or dinner shifts. one team works both shifts, mostly.

[@tinsanis5875]

its so clean nice kitchen,food seems good but porcion for me need maybe 3 porcion like that then i say :now I'm easily eaten...

[@Bobbygeetha]

silent kitchen efficient kitchen

[@Grieverexx]

If it was "busy" like that at the pharmacy I work at...I would be so happy.

[@erichkiparski9801]

You weren't watching a pharmacy at work. You were watching brain surgery. If it were a pharmacy it would be Fridays.

[@nyungankanika364]

erich kiparski u r too smart.lmao .that was a good one

[@ejiboo]

i always knew cheetos dust was fine dining!

[@republicancyclist]

@3:04 not an easy maneuver to pull off

[@FaridNizardi]

everybody can explain about the food?

[@DanDan123yoo]

This reminds me of looking inside the local phone shop, no customers and about 15 employees. This isnt busy, just 7 people mincing over 2 shitty plates of food.

[@BnaBreaker]

I love how all of these current and former Denny's line cooks are getting all self-conscious watching this video, taking jabs at the food, because it reminds them that they aren't real chefs and know they'd be totally lost in this kitchen.

[@chefmax922]

Agreed

[@macmurry4459]

hahaha... yeaaa

[@bsdpowa]

Loool

[@hunterk922]

Daaam shots fired! 🤣

[@nancyjackson3909]

We are busy guys got a table of 4 in tonight

[@Valannin]

I think Shakespeare said it best: "More matter with less art." That place looks soulless.

[@kevinworley7096]

Opposite. They have nothing but soul with that level of focus and execution.

[@jeromebuthello9318]

Sven elverfeld has a mind of his own.

[@faisalrehman4950]

All the chef r with out chef cap it's hygienic or not

[@philipcroft2236]

Oh dear, presumably that was a cold starter, if so, why wasn't it finished in the garde manger section? If it was supposed to be hot, then good luck with that.

[@TheTallicarulez]

Why is there „busy“ in the title?!

[@deanhankio6304]

super quiet service, compared to a french cuisine. In FR, Chef would be yelling all the time, at everyone.

[@briantalbottraining]

Almost 2mins and he is still plating the dish

[@TheImmukhan]

its all about Quality not quantity

[@TSAVVVV]

immu immu but the food tastes like garbage? So what quality? You wanna buy art buy a painting...

[@ryangiordano1585]

Remy Martin well said

[@benvanriemsdijk2706]

Remy Martin lol you are so dumb, I am blind, paintings are useless... You want art? Listen to Mozart.

[@bygnahzdivad]

To those of you that's never worked in a kitchen before, ou guys would never understand the amount of pressure the cooks and the chefs are under when they are defending their status/title. I highly doubt that any of you noticed when the garnisher got told off by the head chef near the end when the sprouts/greens weren't trimmed properly. The reason it doesn't look that busy is because each and every member of the team is a well trained professional.

[@lachefderouge]

This is fine dining...fine dining service is longer, and it depends on the chef....if you are well organized...yes you can be busy and run like this....

[@davidvanelslande]

I'm sure it tastes like heaven but those brushstrokes on the center / outer side will disturb me forever.

[@myself2011]

For those who criticize- don't forget it's haute cuisine!

[@vaultboi76]

Alex Gosling nouvelle

[@myself2011]

Ben Dover what?

[@Digzyism]

Reminds me of a scene from Schindler's List ,A Small Pile of Hinges

[@sebastian20000001]

full concentration

[@giovannidiana5995]

ATAHBDBBDBFBDBBFBBFBFBBDBDBFBBNFNFNNFJJJFNFNFJJFFJFJFJFJJFJFJFJA

[@tahitiswell]

Only after Michelin learns how to make tires that don't blow out every 400 miles will I start to pay attention to their opinions of food.

[@SamBrickell]

:)

[@shahedsawar2132]

grow up , infinity

[@kris242]

I love you.

[@cy5282]

tahitiswell hahahahahahaha

[@javierr.castillo1101]

Michelin is great tool. It lets you know which restaurants Not to go to. Hahahaha

[@benjaminanderson6856]

I think they needed more staff on

[@AnNoYiNsPo0n]

Their energy is put into the food. the passion is high, the boss knows how to run a kitchen.

[@giovannidiana5995]

3YTTATSVVJVNVJVJJJJJYADGCHVHVJVJBJJTADFGHGHVHVBVNNNNRATACBCJCBCBVNNNNNNMTADGHHHBBBBBBBNTAV VCBCBVBVNBNNNNMMTACBVBCBVBVNBNNMMMTAVXHCGVJHJVJVHJJ AGGHVJGJJJHNNKKKKRATACBCNCBVNVNBNNNNMMMTAGCBCBCBVBCBBBBNNNNJTADCVVCBCVCVVVBBBNNNNRATAFCBCNCNVNCBVVBNNNMMTSGCCCVCBCNVNCCVBN TAVGGGCVCBCBCVBBBBNNA

[@wahyuwidhi3641]

Why there's no shout and trash talk at all?

[@yojimboflm]

that's the quietest kitchen I've ever seen

[@giovannidiana5995]

3TACCHCHGJVJVJHNJTAFGVGCGVBVBVHHJJNJRADFGFHCVGHFBCBVNNNNRATACCHCHVHVBCBBNNNNNJTATACFHFHFHFJVKFHJHJVNNNJTARYQDGYGXXZvxhdjhAFGFGF TRH AZSGV ZCHGJFATTAXFCVCBH

[@nathanwhalley2610]

I'll just stick to my care home cooking 🙂

[@solaub123]

Is this a modern burger king¡?

[@maenoartpeace]

Der chef sehr streng🙈

[@juanlopez-zh1wf]

q bueno

[@honda1241]

Looks okayish, but how many people on two plates of food? Even the waiter joins in. I've stopped goin and workin in michellin star restaurants cus I find it's not what the customer wants it's all bout the chef trying to create a new break thro in cuisine, good gastro pub simple,affordable food done well u ask any chef what they enjoy to eat n it's simple food

[@AsianVideoGamer]

just had a two star Michelin meal... it was the best food ever. then I had McDonald's

[@TSAVVVV]

AsianVideoGamer so what are you saying jack?

[@TaylorMade-ft6zd]

Remy Martin the food is allways presentation and not filling

[@littlebiits4216]

if the river is flowing red, take the dirt road instead

[@sonysitompul210988]

AsianVideoGamer loo

[@kieronknapp9191]

AsianVideoGamer was the food hot??

[@DowneyEIRE]

That seriously looks like they just shit on a plate and dragged it across said plate

[@NotTheRedBaron8]

one day you ll get to cook