No Stoves, No Ovens, All Live Fire: A Day With the Sous Chef at Osito | On The Line | Bon Appétit

“It's 8:00 AM and as exec sous, the first thing I do to start the day is to build a fire so we can get cooking.” Sarah Baldwin, Executive Sous Chef at Osito in San Francisco, take us behind the scenes for an entire day of working the fires and serving plates at a restaurant with no stoves and no ovens—just old fashioned open flames.

Director: Gunsel Pehlivan
Director of Photography: Paul Helzer
Editor: Kris Knight
Creative Producer: Parisa Kosari
Associate Producer: Dimitri Lazarashvili
Camera Operators: Alan Hereford, Michael Lindemuth
Assistant Camera: Kavin Chan
Audio: Ted Ver Valen
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Production Assistant: Rachel Karp
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds




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[brandonbui]

I'm very impressed by the recent content BA has put out providing glimpses into cooking from industry perspectives. Excited and hoping this content continues!

[randyschwaggins]

Using live fire to produce consistent high end food in a restaurant is SO INCREDIBLY DIFFICULT!!! I am simply in awe of how easy she makes it look. Admittedly there will be a format now...still hard to learn and master...but imagine how many failed attempts and iterations the original chefs went through to get it right? Just amazing.

[grahamsong]

She is such a natural teacher. Explains everything so calmly and detailed. Also, great job with the filming and editing!

[MaverickZ]

"I feel nothing anymore" - Every line cook after a Saturday night service.

[misisipimike]

The guy with the big beard at the end is Seth Stowaway. He's the owner of Osito and also a really great metal musician. I've known him for 20 years and he's one of the coolest guys I've ever met.

[AJBTemplar]

She's a really good presenter: articulate, friendly and clear. Excellent video.

[anthonymcnamara]

It's one thing to be good at what you do, it's another thing altogether to be able to communicate it as well as this. Bravo.

[romazzz]

I really like how whole kitchen is not pure stress like many other places. No rushing, no shifts that starts at 5 o clock in a morning, and yet everything is done.

[victorialobato]

Respect to this lady for working with fires while rocking a fringe - my excessive sweating could never

[LuizaSchu]

I really like the new content BA is putting out. I had stopped keeping up with their videos but these Sous Chef videos are great!

[mandylawson]

Please film more of this content. It’s so important to show people the effort that is put into their food. Unfortunately I feel like it can be lost.

[johnweatherly]

She is on her game! Very impressive and inspiring!

[chains]

"PLATING IN FIVE. I LOVE YOU ALL!"


"WE LOVE YOU TOO CHEF!"

[adb]

All the meals featured here were super creative and delicious looking. A lot of places I’ve seen with Michelin stars have ostentatious dishes that seem to be a caricature of fine dining. These dishes are fancy, yes, but not pretentious; you can tell by the way each ingredient is utilized that the chef/culinary director isn’t just following an archetype, but creating something new. Very classy, would love to eat here.

[Channel]

You can really tell she loves what she does. This was a great watch!

[alexanderbrennan]

Love seeing a familiar face on here! Chef Sarah is the best, learned a lot working with her! ❤

[mtheoryx]

"I feel nothing anymore" is the most Sous Chef thing ever

[rudeboystu]

I love how the reality of how virtually all humankind cooked for thousands of years up until really only the last couple of centuries is now the new hotness in restaurants.

[yafeters]

Emissions must be crazy at this place. Hopefully the ventilation is on point so that the team stays healthy.

[TheNarutoUzumaki]

Omg I am in love with her spirit! What a beautiful soul and a beautiful woman. Truly an angel upon this earth.