The Former NOMA Chefs’ Wild New Restaurant | On The Line | Bon Appétit

“Every second that I am breathing inside of this restaurant, I need to come up with new dishes.” Bon Appétit spends a day on the line with chef Kane William Sorrells, Chef of Research and Development at Ilis in NYC–the new brainchild of Noma co-founder, Mads Refslund.

Director: Gunsel Pehlivan
Director of Photography: Lucas Riffle
Editor: Kristopher Knight; JC Scruggs
Featuring: Kane Sorrells
Director of Culinary Production: Kelly Janke
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Amanda Broll, Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown
Camera Operator: Carlos Araujo
Assistant Camera: Lucas Young
Audio Engineer: Lily van Leeuwen
Production Assistant: Rowmel Findley
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Oliver Eid
Filmed on Location at: Ilis, 150 Green St, Brooklyn, NY 11222




ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[md]

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

[LilliFychtner]

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!

[jton]

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

[TheOriginalArchie]

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

[afeinhandler]

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.

[MonsterSlayer]

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

[rightbro]

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

[simonmackness]

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

[LegendMadaraUchiha]

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

[sauceokay]

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 😅

[polinapelogeja]

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

[usernamenotavailablee]

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.

[PapaSphinx]

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❗️

[danielorta]

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

[Alkoholwioslaidziwki]

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

[onemightymill]

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.

[vadymmisevich]

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

[sample.text.]

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

[sedummasochist]

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.

[suriMusiq]

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