Busy at 3 Michelin star Aqua during service

[SethHesio]

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

[vagabond]

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)

[JesseMartinez-cmtl]

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

[mtregi]

did he just top it off with captain crunch cereal?

[MrGWfanboy]

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.

[crnflkz]

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

[lister]

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.

[jarret]

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.

[uberathlete]

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

[paulakouravelou]

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.

[DanielBlacktin]

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.

[davidwitt]

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.

[nicolastapia]

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.

[estebanhumildicitobonilla]

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

[Gourmet_Goon]

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".

[simonhill]

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

[rickky]

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

[tlawlor]

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

[Testinator]

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.

[myself]

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