The fact that she has this level of skill & has only worked at one other kitchen before shows her love & dedication to this restaurant & the cuisine. No wonder everyone seemed so chill & under control ! Her voice was also really uplifting :)
Ann Crowley GETS IT. What an amazing chef, watching her gives me goosebumps. I can hear Alice Waters when Ann is talking, she definitely pays much respect and homage to the visionary. I did not expect to enjoy this so much, but this chef is a gift to the culinary arts. Respect.
@@richardshackleton9827How do you figure that? She started at 7:30 (she likely actually got there earlier than that) and finished up at around 4:30-5:00 (or longer depending on how long tasters take since she can’t leave until final approval). That’s 9-91/2 hours, not factoring the 1/2 hour lunch break. That’s a full day, considering a normal workday in the USA is 8 hours.
Wow, this girl is a ball of light and energy! You can tell she really takes pride in her work, she does so much so gracefully. What a kind and respectful leader too. I think she dropped this 👑
YES. Exactly my style of cooking. Put the focus on the purity and quality of the ingredient and you dont have to use a plethora of techniques and spices and equipment to make an amazing dish
These are the folks that need to be commended for a good meal. These are the folks that need to be appreciated for a good meal. These are the folks that should really be getting tips for a good meal. I could care less who’s jotting down my order and waiting on my table. I go to a restaurant to eat good food prepared by a caring, well trained kitchen staff. Hats off to these folks.
That braise liquid tho?!!! YES!!! I want a bowl of that! Also shout out to wanting nice big chunks instead of shredded. I don't know what's up with the trend of having all shredded meats, stuff is always soaking wet yet somehow is dry AF?! How is that even possible?!
Over the past 20 years or so, I have eaten at the more formal Chez Panisse Restaurant, downstairs 3 times, and at the more relaxed Cafe upstairs, profiled here, several times. Most recently, I ate a week ago today. Kinda cool when it's your "neighborhood restaurant."
Too many influencer "chefs" wear latex gloves. I love to see that restaurants still use their bare hands when dealing with food and put an enormous emphasis on hand washing and cleanliness!
@@rosastratton4169 Surprisingly, there is no rule like that. Gloves are more theater than anything and only serve to keep the cook's hands clean. Sadly, wearing gloves is usually less sanitary because the person doesn't feel that it is dirty, like their hands would, and so they change gloves much less often than you would wash your hands. I have worked 30 years in food and have noticed this often, that people would go hours without changing their gloves. Hair just needs to be pulled back.
Having worked as both a line and a prep cook, prep is a lot less stressful than service; I bet the line cooks upstairs get their game faces on during dinner rush. Not saying you can't be nice during service, but there will often be tension if things don't run smoothly, and a lot of that rides on having a great prep.
I absolutely love to cook and I have done it for awhile in the food industry but I left that because i started to hate cooking and I genuinely love it so much I didn’t want to ruin something I am so passionate about
I hope things are looking up for you. Its easy to say that everybody goes through this type of thing but this is you. You can only advance when you are in the loop of what you want to do. Go side to side but don't step back.
Oh my goodness. Of course you are at the helm at Chez. You're perfect. Glorious short documentary. Loved every minute. Thank you for content like this, BA.
Love the style... you know what the recipe is but you just use... touch, feel and taste as your guide.❤❤❤. Great way to develop a sophisticated well trained palate. 👍👍👍
Thank u so much for showing the eater what goes into the making of the food. Everything looked fresh and delicious. Its great to see the level and thought that goes into the food. Bravo to you the chef and all involved. If I visited ur city this certainly would be on my bucket list, because the quality of the prep and care given to ingredients. Love it. Warmly Cookie K ❤😊
In this video the owners name is Alace Waters I think and another Nobable Chef is WOLFGANG PUCK of SPAGOS where he and his staff make individual pizzas but California rivals NYC for Michelin star establishments if you are in the industry as I am
A lot of respect for her. She's so focused and relaxed at the same time. Pro that has xp beyond her years.
Now Bear on the other hand…
that comes with doing basically the same tasks for 12 hours a day and when you're resilient to do it
The fact that she has this level of skill & has only worked at one other kitchen before shows her love & dedication to this restaurant & the cuisine. No wonder everyone seemed so chill & under control ! Her voice was also really uplifting :)
Her resume on Linked-In is pretty impressive. It's clear she's got a passion for food
Respect.
The humility, diligence and positivity speaks volumes.
This is the kind of romanticized version of professional cooking I had dreamed about participating in as a kid. Incredible stuff
well that's because alice waters is a psychopath
Too bad it’s seldom like the way this video alludes to
Lol
Don't, unless you really, really feel as though it is your life purpose.
It becomes your life.
@@HounganJuJu well said…I say this in the middle of a decent run lol
The sous chef's dedication to every aspect of the restaurant and her craft is uplifting.
Ann Crowley GETS IT. What an amazing chef, watching her gives me goosebumps. I can hear Alice Waters when Ann is talking, she definitely pays much respect and homage to the visionary. I did not expect to enjoy this so much, but this chef is a gift to the culinary arts. Respect.
Everyone in the "A Day With" series has been a beast so far. But none of them burn the amount of calories this lady has!
She might be but in this video for 2.5 hours all she needed to do was start lamb braise and beurre blanc. That’s not beastly
she only works half days though!
@@richardshackleton9827How do you figure that? She started at 7:30 (she likely actually got there earlier than that) and finished up at around 4:30-5:00 (or longer depending on how long tasters take since she can’t leave until final approval). That’s 9-91/2 hours, not factoring the 1/2 hour lunch break. That’s a full day, considering a normal workday in the USA is 8 hours.
🎉 8:55 🎉 8:55 🎉 8:55 🎉 8:55 of😂
I mean sure…been a chef for around 24 years or so..rarely put in less than 12hrs a day.
Such a fantastic attitude, love the positivity. Can be the difference between a dream kitchen and a horrid one. Bravo
It's amazing leadership. She gave credit to everyone and that's amazing
I loved this episode. You can tell she's truly passionate about what she does, it's amazing.
Wow, this girl is a ball of light and energy! You can tell she really takes pride in her work, she does so much so gracefully. What a kind and respectful leader too. I think she dropped this 👑
Ann is such a kind soul, definitely need to add this spot to my restaurant bucket list.
You know you are in a busy kitchen when you are prepping in the prep meeting...
yea that was a little too much.
@@jdelorenzod2725 just really organised lol
@@jdelorenzod2725new to kitchens?
@@sdiz3509 ive worked as a line cook, but ive never seen prepping during meetings. That's pretentious af.
It was a treat and an honor to go on this remarkable sous chef’s journey at one of the finest restaurants in America. ❤
There's something magical about watching someone do something they absolutely love. Cheers to them and their team.
this is the first non-stressful kitchen environment i've ever seen... almost looks cozy and welcoming
YES. Exactly my style of cooking. Put the focus on the purity and quality of the ingredient and you dont have to use a plethora of techniques and spices and equipment to make an amazing dish
God Bless our industry's Sous Chefs who make the restaurant world go round!
Love her energy, and you can tell her staff does too
The shot of the man folding napkins looked like a Vermeer painting ❤
These are the folks that need to be commended for a good meal. These are the folks that need to be appreciated for a good meal. These are the folks that should really be getting tips for a good meal. I could care less who’s jotting down my order and waiting on my table. I go to a restaurant to eat good food prepared by a caring, well trained kitchen staff. Hats off to these folks.
Ann seems like a fantastic teacher and leader in the kitchen. love to see it
Truly, watching people working, specially when they love what they do, is the biggest inspiration for me! Great video! ❤
The quality of the space and materials adds to the overall spirit of the work. Inspiring
FYI this was the upstairs cafe, the downstairs main kitchen is a whole other level of awesome.
Wow, I'm surprised they're still in business. They were THE place that started farm to table in North America. It's great to see.
I did a stage at Chez Panisse some years ago. A really cool experience to say the least. Loved the produce, and everyone had a great attitude.
Very cool Chef.What an awesome institute to do a stage at.
Here or the French Laundry.👍
When I lived in the Bay Area, I was a weekly diner at this place. I just love it… And miss it.
Much respect to everyone in the industry.
That olive tapenade for the Lamb?! Looks like savory heaven!!!
That braise liquid tho?!!! YES!!! I want a bowl of that! Also shout out to wanting nice big chunks instead of shredded. I don't know what's up with the trend of having all shredded meats, stuff is always soaking wet yet somehow is dry AF?! How is that even possible?!
Lol
Over the past 20 years or so, I have eaten at the more formal Chez Panisse Restaurant, downstairs 3 times, and at the more relaxed Cafe upstairs, profiled here, several times. Most recently, I ate a week ago today. Kinda cool when it's your "neighborhood restaurant."
Love seeing people with a passion for their craft
Loved this. You can clearly see their passion and dedication
“Our intern Remy” I’ve heard that one before 🐀👨🏻🍳
With passionate folks like her, I'm def checking this restaurant out.
Too many influencer "chefs" wear latex gloves. I love to see that restaurants still use their bare hands when dealing with food and put an enormous emphasis on hand washing and cleanliness!
Influencer chefs wear gloves since it makes it easy to pull them off if you need to check something on the camera or use the computer during the shot.
But the hair out in the kitchen is weird and kinda gross innit?
Restaurants don't use latex, they use Nitrile gloves.
I thought we were supposed to wear gloves and cover our hair. Am I not in tune with the rest of the country?
@@rosastratton4169 Surprisingly, there is no rule like that. Gloves are more theater than anything and only serve to keep the cook's hands clean. Sadly, wearing gloves is usually less sanitary because the person doesn't feel that it is dirty, like their hands would, and so they change gloves much less often than you would wash your hands. I have worked 30 years in food and have noticed this often, that people would go hours without changing their gloves. Hair just needs to be pulled back.
Awesome! Only eaten here once over 20yrs ago…perhaps something’s have change, people etc but their ethos hasn’t ! Great to see that !
She seems like the heart of the operation. Can't wait to go tomorrow
On my list of places to go. Great leadership and obvious passion.
She’s so cool and calm and relaxed. But I would hate to disappoint her. Much respect!
Makes for a great leader when people don't want to disappoint
Such intricacy! Like a well oiled machine! Hats off to these guys working a restaurant kitchen and doing it masterfully!
Wow!!!!
This sous chef is a ROCK STAR!!!
This is by far the best show on bon appétit channel by far it’s not even close
She is obviously the backbone of the kitchen
This video was thoroughly enjoyable ☝🏿
Zero tension at all in this kitchen
Everybody, for sure, is as nice as they seem to
Having worked as both a line and a prep cook, prep is a lot less stressful than service; I bet the line cooks upstairs get their game faces on during dinner rush. Not saying you can't be nice during service, but there will often be tension if things don't run smoothly, and a lot of that rides on having a great prep.
@NYJWR07 you’ve eaten at this place?
@@hanbury22 yeah, it's nice
Really recommend it
incredible! i could watch this all day
As a line cook, I enjoyed every moment of this.
Trylly incredible to see this food symphony in motion.
This is an inspiration for a fellow prep cook
Hello dear
How are you?
Beautiful food, lovingly prepared.
She was a fireball of inspiration!
I love how simple and fun this was to follow!
I dined here for my 40th birthday and it was AMAZING.
Totally amazing! You are a genius chef and well spoken and charming as well.
I absolutely love to cook and I have done it for awhile in the food industry but I left that because i started to hate cooking and I genuinely love it so much I didn’t want to ruin something I am so passionate about
The food looks so fresh and healthy.
I really enjoyed this. Thanks Ann! Awesome job.
One of the best episodes of this series I have seen!
Hello dear
How are you?
Wow! It's an open kitchen. Amazing!
I could watch her all day😍so entertaining and interesting!
beautiful video, has me in tears at the end for some reason (yeah possibly because I'm in a poor career fit)
I hope things are looking up for you. Its easy to say that everybody goes through this type of thing but this is you. You can only advance when you are in the loop of what you want to do. Go side to side but don't step back.
Oh my goodness. Of course you are at the helm at Chez. You're perfect. Glorious short documentary. Loved every minute. Thank you for content like this, BA.
That restaurant is superb, great atmosphere
For the future: It would be nice if the final recipe was shared at the end. Thanks for sharing the process.
16:00 so funny I was just reminiscing of how I love capers
Absolutely love this
She makes cooking look fun. And now I’m hungry 🤤
I *loved* this Episode!! The dishes looked so delicious. 😋😍
Beautifully done series!
The tumbleweed refused to tumble but was more than willing to prance.
the herb picking during the meeting is a great idea!
she is brilliant!
loved this
This is a great episode!
Love the style... you know what the recipe is but you just use... touch, feel and taste as your guide.❤❤❤. Great way to develop a sophisticated well trained palate. 👍👍👍
The bread dough reminded her of Santa Clause’s belly.
Gorgeous Absolutely beautiful chef super talented
that was amazing! i can't get past the beurre blanc. i've never been to berkeley but i might have to go.
Great to see such a professional kitchen. Great job.
Hello Lynda
How are you doing today?
What an awesome lady...I am just in a love with her :-) I do wish all the best to her and her amazing team :-)
It was like a whirlwind romance. It ended so quickly
Fantastic choice of music in this video
I love this place.
sending love and respect
Best video this year yet!
She said, yeah, we're strong! I'd say. Turning the lamb! 👍
this was a fantastic video! loveddd her vibe
They want you to taste pieces of the chefs. No hair nets needed. Yum!
Where's the cred for the New Order napkin-folding man
Thank u so much for showing the eater what goes into the making of the food. Everything looked fresh and delicious. Its great to see the level and thought that goes into the food. Bravo to you the chef and all involved. If I visited ur city this certainly would be on my bucket list, because the quality of the prep and care given to ingredients. Love it. Warmly Cookie K ❤😊
they cook savory food but everything about the atmosphere says bakery. i love it
I peel my broccolini stem and only cut the end off it’s like eating asparagus & broccolini lovely … great video 🇦🇺
Ironing her own Jacket. No that deserves respect. That's awesome.
I mean usually an intern irons it for her. let's be honest.
Absolutely stunning !!
In this video the owners name is Alace Waters I think and another Nobable Chef is WOLFGANG PUCK of SPAGOS where he and his staff make individual pizzas but California rivals NYC for Michelin star establishments if you are in the industry as I am
Yay @spencercooks! You're in a Bon Appetit video!
This was excellent!!!
Well done Chef, would of loved to see some finished orders up
I like to roast the thin broccoli stems like green beans, making them crisp, almost like a fry. Solid appetizer, and makes less waste :)
That was great. Thank you.