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

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

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)

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

did he just top it off with captain crunch cereal?

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.

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

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.

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

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.

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".

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

Nice technics. Lovely place

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.

great team work .

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

ah yes, 3 michelin stars, where all the food sits out for an hour before it's finally served to you

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

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.

00:10 looks like inside my underpants

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.

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.

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

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.

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

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

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

its so quiet though.... still love it

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

Amazing!

@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.

What a clean Kitchen.

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

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

Gloves?

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

When is it getting busy?

Very nice !

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

How much do the employees get paid

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

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.

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

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

how does that butane taste?

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.

The skill, the technique, the creativity are all fantastic. But lets be honest here. I've eaten at 1, 2 and 3 star Michelin restaurants and unless you are there to enjoy the extremely expensive food as art, then you will leave realizing that you have been ripped off for weird food that tastes "Good" at best (usually more "weird" than "good") and tiny portions (whether taster menu or ala carte) leaving you still hungry at the end. Some of the Michelin starred dishes I have had, I have no idea what I'm eating, it's just a mess because things are pureed and there's sauces over everything, there's little bits of this or that dotted around the plate, you don't know what something (like a rare uncommon ingredient) is meant to taste like so you don't really know what it is you're tasting, etc etc. The best meals I have ever had are all home cooked meals cooked by normal people cooking classic dishes that people have enjoyed for generations. In fact, I've had tastier meals at McDonalds (e.g. when they've cooked and served a Quarter Pounder with cheese perfectly, and it's all fresh, etc) than I've had at some of these 2 and 3 star Michelin restaurants. It's all subjective and psychological too. What these fine dining Michelin restaurants are doing is just trying to be completely different - it's not necessarily better. So don't go to Michelin starred restaurants with the wrong expectations - go if you want to try something different, have a "food experience" trying ingredients you have never heard of, appreciating food as art, etc etc. That's only if you're a normal working class person of course, rich people who eat at these types of restaurants weekly tend to eat these types of dishes because they can :D.

No radio playing???

Wao good action and good food.. 😁 👌

Artistry 👩‍🍳

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

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.

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

good one.

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

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...

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

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

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.

no head cover?

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.

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

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

well said.

Why is there „busy“ in the title?!

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.

its all about Quality not quantity

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

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

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.

everybody can explain about the food?

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

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.

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

Where are the hair nets ?

finesse.

this is seriously way easier service than working in a busy steakhouse and pub, those are the places where people get treated like absolute crap. this looks manageable.

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.

i always knew cheetos dust was fine dining!

We are busy guys got a table of 4 in tonight

so where is the food?

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

that's the quietest kitchen I've ever seen

I'm a chef, I love great food and never want to be an annoying critic as I know how hard we all work...but does anyone agree that he ruined the look of that gorgeous plate when he lay that lunchmeat looking pork on top??? At least roll it or something...he spent 3 minutes garnishing and then hid it with the "star of the dish"...I wanna cry

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

They are acting busy to keep their jobs, but Jesus christ I was shaking my head watching this clip.

silent kitchen efficient kitchen

What will happen if they fill the plate ?

i see a lot of people commenting about how they're not busy. a) they're incredibly good at it so they don't look rushed. if you're rushed you'll mess up and its probably because you're not to the level you need to be. b) put them in a brasserie etc. and most of them down to the commis would be incredible. c) at this level its almost all about preparation, its too precise to cook stuff in service. its a different debate as to whether the food is actually worthwhile or not, but bear in mind if you're at the forefront of anything you have to challenge the status quo.

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

Almost 2mins and he is still plating the dish

@3:04 not an easy maneuver to pull off

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 :)

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

not trying to say anything against the quality of skill and food here. simply saying the pace is very slow compared to where i work. where i work you might have to be plating 5-6 completely different dishes, checking on another 10, and dropping down the 5-10 new items that rang in , in the last minute. while here i see at points 3 people standing over a single plate.

So, at the bottom end of the food industry, you have a sort of factory-like food assembly line in the kitchen, like McDonalds. Now, apparently, at the top end of the food industry they, for whatever reason, revert back to the factory-like food assembly model of kitchen management. Somewhere between these two extremes exists incredible food.

a rule of thumb the better the food the less hotter it is when its served

is this the lunch shift?

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

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