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

@Slanderbot

2 ай бұрын

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

@MrBounce98

Ай бұрын

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

@christinecamley

26 күн бұрын

Exactly! Well said.

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

26 күн бұрын

Agreed! Great comment!

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

@AllanMurmann

2 ай бұрын

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

Bro REALLY loves that Mads guy

@hamburger--fries

Ай бұрын

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

@apathybronson

21 күн бұрын

​@@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

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

@aarondavidson6409

2 ай бұрын

Nek level indeed!

@jakeriff95

2 ай бұрын

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

@methodlab07

Ай бұрын

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

@corgeousgeorge

26 күн бұрын

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.

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

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

@eadruna

2 ай бұрын

Yeeesss

@vandanabhagat706

Ай бұрын

Yesssssssssss

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.

Would love half the energy as he has.

@danbsj

3 ай бұрын

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

@rasmusvedel

3 ай бұрын

The joys of the coco

@ABlueDahlia

3 ай бұрын

I wondered that, as well.@@rasmusvedel

@ABlueDahlia

3 ай бұрын

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

@rasmusvedel

3 ай бұрын

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

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

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

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

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

@gustavorobleshernandez226

3 ай бұрын

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

@Zaes223

3 ай бұрын

or umami

@Pochy13

2 ай бұрын

Lol

@ASM31237

2 ай бұрын

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

2 ай бұрын

@@gustavorobleshernandez226 genius is made, not birthed

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

2 ай бұрын

Don’t worry , they all quit at 35

@monobloc

Ай бұрын

what makes u think that ​@@DoumdaDoum

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

2 ай бұрын

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.

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.

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

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

2 ай бұрын

What is murmur kitchen? A show?

I've made elderflower berry capers in the past, but never thought to give blueberries and currants a try. Fascinating vid, about the thought process behind dishes. Love to see more On the Line content.

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

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

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

@Keliiyamashita

Ай бұрын

Just aderal

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!)

The amount of creativity required each day is staggering

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

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❗️

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

I LOVE HIS PASSION!!!!!

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

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

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

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

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

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

This was genuinely amazing

I love Mads too, he looks so chill

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

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.

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

Want to watch more of this guy and his journey

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

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

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

That's pronunciation of Norwich is hilarious lol 🇬🇧

Kane's enthusiasm is healing 🙏

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

This episode gives me The Menu vibes

@jprice_

3 ай бұрын

Eton mess

@calebhall383

3 ай бұрын

Except this is actually legit

"YEAH I LOVE IT"

All Praise 🙌 Always the greatest show.

I could watch content like this all day 😅

insane energy!

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

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

Amazing talent and dedication!

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💯!!!

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

Looks spectacular!

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

the level of technique is crazy bruh

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

3 ай бұрын

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

@maxcarter5148

3 ай бұрын

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

3 ай бұрын

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

@joyaustin6581

3 ай бұрын

Do you hold yourself to the same standards?

@richardheidelberg5193

3 ай бұрын

ABSOLUTELY @@joyaustin6581

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

@msj8285

3 ай бұрын

LOL Google "Noma Closes As Workers Speak Out"

@Mutiny960

3 ай бұрын

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

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

What a truly Dynamic Duo

Excellent piece!

Im hungry now!

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

Watching this was so mesmerising like a science class

We need a entire show in 20 episodes please

Should do an episode with Brigaid or something about operations in school districts in CA, or even just go to Feeding Chittenden in VT and follow Jon Barzensky as he leads students through culinary education while feeding unhoused neighbors.

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

3 ай бұрын

Just in case anyone is curious :)

@gabelstapler19

3 ай бұрын

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

3 ай бұрын

@@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.

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.

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

A perfectly balanced ingredient.

Amazing

He’s MEGA glazing that Noma guy

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

Do they pay the staff this time ?

@Pvpsox

3 ай бұрын

🤣🤣🤣🤣🤣

@JustsBob

3 ай бұрын

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

@apathybronson

21 күн бұрын

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

so amazing

this guy is amazing!

Real life Carmy

Does anyone know where I could obtain those plastic herb tubs? For spices? Thanks!! Great video

@Ama-nu7xy

3 ай бұрын

You mean deli containers ?

@ahimsRAW

3 ай бұрын

Not deli’s they’re square plastic containers

Everthing looks inedible

@dittagecoeco2738

2 ай бұрын

or the opposite?

9:15 get a room guys 😉

very cool use of everything and anything. only question is, any idea what they do with the plastic bags/waste??

this is wilddddd wow

This guy might have the coolest job ever

You had me at garum

chef is real deal

What is the brand of those square plastic tubs, and the squeeze bottles with the long thin nozzles? see them used across the US but havent seen anything similar here in AUS.

Nothing like snorting a line of Colombian before starting the day

Discipline dedication patience fab video

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

chef never sleeps XD

love the energy this embues

Wow that is insane

just nice to watch...

bro is so aweosme

coked out by 7.45am

@LucasInCPT

3 ай бұрын

Can someone please help git rid of these 2 subscribers?!?!

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

they're doing cool stuff