Working in a 3 Michelin Star Restaurant: Jean-Georges

Before returning back to Los Angeles to open Little Fatty, David Kuo worked in a 3 Michelin-star restaurant: Jean-Georges. Located in the heart of New York City, David was met with a real wake-up call. He wasn't as good of a chef as he thought he was.

Over the course of a couple of months, David studied and practiced to get better. He even kept a notebook with all of his detailed notes on how to get better.

By the end, he was able to work all of the roles in the kitchen while helping everyone else, which is the goal of a successful line cook in a 3-star Michelin restaurant.

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🐖 David Kuo Social Media:

🐷 Little Fatty:

🐽 Fatty Mart:

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🎙️ Startup to Storefront Social Media:

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😎 Our Team:

[MasonM-vniv]

Anyone that’s on him about leaving has never worked in a fine dining establishment. Where I currently work, every dish MUST be perfect. Perfect presentation, perfect temperature, perfect timing. And that stems from the perfect prep. Time management, efficiency, accuracy, and culinary integrity. If you don’t love it, don’t do it. Mise in place baby. Mise en place.

[CannaWine]

Facts, head down eyes up was his mindset

[Apple_Beshy]

Being a fcking chef is so stressful specially on a fine resto.

[theslaminator]

Imagine paying dumb amounts of money for small platers of food you can buy for 10 bucks 💀. Omg I blew 50$ on tomatoe and olive oil at a prestige restaurant I’m so special 🙄💁🏻‍♂️