A Day with the Sous Chef at One of America's Most Influential Restaurants | Bon Appétit

Summary

Ann Cromley, sous chef at Chez Panisse, takes us through a typical day in the kitchen, emphasizing the farm-to-table philosophy and the importance of seasonal ingredients. She details her tasks, from ironing her chef whites and attending the morning prep meeting, to cooking dishes like braised lamb and citrus beurre blanc. The video highlights the teamwork and meticulous attention to detail required in the kitchen, as well as the strong tradition of female leadership at Chez Panisse. Ann's passion for local, fresh produce and her dedication to culinary excellence are evident throughout her day.

Takeaways

• 🍽️ Chez Panisse is renowned for its farm-to-table approach, emphasizing that food should reflect the local season and time.
• 👩‍🍳 The role of a sous chef is crucial in bridging the gap between the head chef and the prep team, and is responsible for teaching techniques to new staff.
• 🕗 The sous chef's day starts early with routine tasks like ironing chef whites, which is a symbol of professional respect for the kitchen environment.
• 📋 Menu planning at Chez Panisse is dynamic, changing daily based on seasonal availability and farmer's produce, reflecting a commitment to freshness.
• 📝 As the sous chef, Ann Cromley takes notes during the prep meeting and shares them with the team, ensuring everyone is on the same page throughout the day.
• 🍳 The kitchen operates with a strong emphasis on using the best ingredients, often requiring minimal preparation to let their natural flavors shine.
• 🔪 Knife skills are highly valued, with each cook bringing their personal knives to work, and the sous chef ensuring they are sharp for precise food preparation.
• 🌾 The script highlights the importance of the connection between the farmer and the chef, with a focus on sourcing high-quality, local produce.
• 🍲 The sous chef may take on multiple dishes during service preparation, demonstrating versatility and a deep understanding of the menu.
• 🧀 The preparation of sauces, such as a citrus beurre blanc, involves careful ingredient selection and technique to complement the main dishes.
• 🍴 Attention to detail is paramount, from food preparation to kitchen cleanliness, to ensure a high-quality dining experience for guests.

Q & A

What is the philosophy behind the food at Chez Panisse?

The philosophy at Chez Panisse is that food should reflect the place and time it is being served, embodying the essence of the farm-to-table movement.

What does the term 'sous chef' mean in French and what is the role of a sous chef at Chez Panisse?

In French, 'sous' means subordinate, but a sous chef at Chez Panisse plays a crucial role, bridging the gap between the head chef and the prep team, and teaching interns and new cooks the techniques that have been passed down through the years.

How does Chez Panisse's menu change and why?

Chez Panisse's menu changes daily based on the season and the availability of ingredients, reflecting the restaurant's commitment to using fresh, seasonal produce and being at the mercy of the farmers' daily offerings.

What is the importance of the daily prep meeting at 8:00 AM for the prep team?

The daily prep meeting at 8:00 AM is important for the prep team to go over the menu, assign dishes to be completed by the prep cooks for the line cooks to serve during dinner service, and adjust the menu based on ingredient availability.

Why does Ann Cromley, the sous chef, iron her chef whites every day?

Ann Cromley irons her chef whites every day to maintain a professional appearance, showing respect for the beautiful kitchen and the produce they work with, which is part of the overall atmosphere of Chez Panisse.

What is the significance of using fresh herbs and mirepoix in the braising process at Chez Panisse?

Using fresh herbs like thyme and parsley stems, as well as mirepoix (a mix of onion, celery, and carrot), in the braising process adds depth of flavor to the dish and is part of Chez Panisse's commitment to using fresh, high-quality ingredients.

How does the sous chef ensure that the kitchen runs smoothly during the cooking process?

The sous chef ensures smooth kitchen operations by overseeing the preparation of dishes, checking on the progress of the cooks, and stepping in when necessary to provide reminders, assistance, or adjustments to keep everything running according to plan.

What is the role of interns at Chez Panisse and why are they important?

Interns at Chez Panisse assist with important tasks such as pitting olives and peeling garlic, which are crucial for the preparation of dishes. Their contribution helps in maintaining the efficiency and quality of the kitchen's output.

How does Chez Panisse handle waste in the kitchen?

Chez Panisse practices sustainability by composting waste instead of throwing it away, turning it into nutrient-rich material that can regenerate the earth and potentially grow more produce.

What is the significance of the 'beurre blanc' sauce in Chez Panisse's menu and how is it prepared?

The 'beurre blanc' is a French butter sauce that serves as an accompaniment to dishes like the Petrale sole. It is prepared with shallots, white wine, and citrus zest and juice for a seasonal twist, highlighting Chez Panisse's focus on using the freshest ingredients.

How does the sous chef prepare for the dinner service at Chez Panisse?

The sous chef prepares for the dinner service by ensuring all dishes are prepped and tasted, coordinating with the line cooks, and making final checks to confirm that everything is in place and approved by the chef before service begins.