Ever wondered what it’s like to work in the kitchen of a hi-end restaurant? If so, this video will offer you a brief glimpse of a sous chef's job description from a young chef working at the former two starred restaurant in LA, loosing its stars only when the guide ceased publication in 2010.
Produced by theFoodie Channel, the video follows sous chef Joseph Johnson from his early morning starts at the market to his work inside the kitchen at the Mélisse restaurant owned by chef Josiah Citrin.
The video explains the hard work involved in working at a restaurant and captures the intense drive and determination needed to work as a chef.
The video is beautifully shot and offers some insight into the life of a chef, away from the stardom and celebrity many young people associate with the profession.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.