A Day With the Chef de Cuisine at a Top NYC Restaurant | On the Line | Bon Appétit

Summary

Juliana Latif, Chef de Cuisine at Zou Zou's, takes us behind the scenes of a bustling New York City kitchen. From prepping daily dips and butchering fish to managing a team of cooks, Juliana demonstrates the skill, leadership, and passion required in the fast-paced culinary world. She emphasizes the importance of texture and flavor, shares insights on creating signature dishes like the duck borek and sea bass, and highlights the collaborative process of working with her team. The video offers an in-depth look at the responsibilities of a CDC, from inventory management to ensuring smooth service during both lunch and dinner rushes.

Takeaways

• 😀 The chef de cuisine, Juliana Latif, is responsible for overseeing all food production and leading the kitchen staff at Zou Zou's restaurant.
• 😀 Juliana works under significant pressure to ensure quality while representing the cuisine she grew up with, which is Lebanese and Jordanian.
• 😀 The restaurant serves over 600 people daily, with lunch and dinner services, and the kitchen is busy setting up for service in the morning.
• 😀 Key preparation tasks include setting up the grill, roasting eggplants for dips, and overseeing the prep team to ensure everything is ready for service.
• 😀 The dip towers are a major highlight of the restaurant, with a popular green tahini dip served with whipped aquafaba, which is aerated chickpea water.
• 😀 Juliana emphasizes teamwork and leadership by guiding her kitchen staff through the tasting process to fine-tune dishes like dips and entrees.
• 😀 One signature dish is the duck borek, a Levantine pastry inspired by duck à l'orange, requiring careful preparation and pastry handling.
• 😀 A typical day includes butchering fresh fish like local fluke, which is cured and sliced to be served as crudo, and teaching staff how to properly break down the fish.
• 😀 Inventory management is a daily task, with Juliana personally ensuring that ingredients like saffron, grape leaves, and ricotta are stocked for the restaurant's needs.
• 😀 Juliana also manages the final preparations for dinner service, including making lamb stock, testing sauces, and ensuring everything is in place before the kitchen fills up with orders.

Q & A

What are the main responsibilities of a Chef de Cuisine?

As a Chef de Cuisine (CDC), the main responsibilities include overseeing all food production, managing kitchen staff, and ensuring the quality and consistency of the food served. The CDC also plays a significant role in creating menus, tasting dishes, and ensuring that the restaurant runs efficiently during service.

What is the role of the Chef de Cuisine in relation to the kitchen staff?

The Chef de Cuisine acts as a leader and mentor to the kitchen staff. They provide guidance, supervise daily operations, and ensure the team is working cohesively to meet the restaurant's high standards. The CDC also teaches techniques and helps with training, sharing their expertise with the staff.

How does the CDC prepare for a busy service day?

The CDC prepares by ensuring that all necessary ingredients are ready and that the team is organized for the service. They review prep lists, taste dishes, check inventory, and coordinate with staff to ensure everything is in place. This includes tasks like butchering fish, setting up grills, and reviewing orders.

What is the significance of dips at Zou Zou's restaurant?

Dips are a key component of the dining experience at Zou Zou's. They are served as a dip tower at nearly every table, setting the tone for the meal. Popular dips include green tahini and whipped aquafaba, which are carefully crafted to balance flavors and textures.

What is whipped aquafaba, and how is it used in the restaurant?

Whipped aquafaba is chickpea water that is seasoned with garlic, lemon juice, and thyme, then whipped into stiff peaks using a mixer. It is used as a topping for dips, such as green tahini, to add texture and visual appeal while also balancing the flavors of the dip.

What is a duck borek, and how does the CDC ensure its quality?

A duck borek is a traditional Levantine pastry filled with duck, inspired by the French dish 'duck à l'orange'. The CDC checks the quality of the borek by tasting the dish before service, ensuring the pastry is crisp, not oily, and the flavors are balanced.

How does the CDC manage lunch and dinner services differently?

During lunch service, the pace is faster but more spread out, with a lot of preparation done during the break between services. Dinner service, however, is longer and involves serving a higher volume of food. The CDC adjusts by managing the timing of orders, ensuring the team stays efficient and organized.

What is the role of the 'expo' during service?

The expo, or expeditor, is responsible for organizing and overseeing the flow of orders in the kitchen. They communicate with the line cooks and food runners to ensure dishes are prepared correctly and served promptly. The expeditor plays a key role in maintaining service efficiency and quality control.

Why is inventory management important in the kitchen?

Inventory management is crucial to ensure that the kitchen has enough ingredients for daily operations and to avoid running out of key items during service. The CDC keeps track of supplies such as spices, produce, and specialty items, and places orders to maintain stock levels.

What does the CDC do to prepare for a busy weekend service?

The CDC ensures that the kitchen is fully stocked with all necessary ingredients and supplies, particularly for high-demand items like Labne and ricotta. They review inventory, place orders, and make sure everything is organized to handle the increased volume of guests during the weekend.