24 at a Michelin-Rated , From Elements To | Bon Appétit

Observe chef/proprietor Greg Baxtrom by way of a whole day at his restaurant Olmsted, from sourcing elements and organizing prep work by way of serving dinner within the coronary heart of Brooklyn. Operating a profitable restaurant like Olmsted with a dynamic, seasonal menu is not any quick order – and chef Baxtrom leverages a yard backyard to maintain issues fascinating within the kitchen. Take a primary hand look behind the scenes to see what actually goes into serving high-quality delicacies day in, time out.

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24 Hours at a Michelin-Rated Restaurant, From Elements To Dinner Service | Bon Appétit

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35 thoughts on “24 Hours at a Michelin-Rated Restaurant, From Ingredients To Dinner Service | Bon Appétit

  1. Joshua Patrick says:

    An exchange of food for money is the basis of any restaurant’s business sir. There’s no need for pretense my man. Especially when the first thing you talk About is getting all the cheap bulk stuff you can at the local organic market.

  2. Emily Knode says:

    I adore how relatable this chef comes across!!!
    None of the usual pomp and showing off you usually see. Just seems like an ordinary guy who's developed a pair of great restaurants!
    Really can't express how happy this makes me.

  3. Helio Alves says:

    The best video on food/restaurant I ever watched so far. After watching great videos, like Jiro Dreams of Sushi and few episodes of Antony Bourdain's Layover/No Reservation, no other food channel or video gave that original feeling of simplicity, aesthetic, cleanness, beauty and organization like this one. May God bless chef Greg, grant success to his restaurants, and keep Brooklyn a peaceful and lovely place.

  4. Sally Palmer says:

    I don’t want 14 day old duck! I want fresh meat if I’m going to eat it! I bet the duck stinks as it’s not fresh! I eat a raw vegetarian diet mainly but in a few weeks I’ll have a few cooked meals and they won’t be anywhere as nice as the food showcased here. I love Asian food so I’d love to try his Asian restaurant but no 14 day old duck please!

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