How a Master Italian Chef Runs an Elite Restaurant | On The Line | Bon Appétit
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- čas přidán 3. 10. 2023
- “People are going to decide whether or not we’re good. It's how they feel when they leave-that’s going to determine whether or not they’re going to go come back.” Chef Evan Funke brings Bon Appétit along for a day of sourcing California farm-fresh ingredients, designing a menu, and operating the kitchen of his new, namesake restaurant in Beverly Hills.
Director: Maria Paz Mendez Hodes
Director of Photography: April Maxey
Editor: Misa Qu
Director of Culinary Production: Kelly Janke
Creative Producer: Lisa Paradise
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa; Peter Brunette
Camera Operator: Justin Abbate
Assistant Camera: Lucas Vilicich
Audio Engineer: Will Miller
Production Assistant: Fernando Barajas; Jordan Crucchiola
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Special Thanks: Joy Limanon; Evan Funke & The Funke Family
Filmed on Location at Funke | 9388 S Santa Monica Blvd, Beverly Hills, CA 90210
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This guy has not been short on money for a LONG time now, his family is wealthy and one of his other restaurants has been an absolute smash hit in LA. It's probably been an absolute gold mine since his partner was so eager to help Funke with another restaurant. If he is still working like this, well... more power to him.
100hr weeks with the Mont Blanc and the Rolex
"Italian food is 90% ingredients and 10% technique" ...then proceeds to make a bunch of technically difficult pasta shapes with a focus on minute changes in his staff's technique🤣
Just shows he's willing to chase that last half a percent
thats just what this industries about... just think of how much energy chef funke puts into his restaurants and Michelin still has it out for him
Many chefs have the technique to make the pasta, having amazing ingredients changes the game.
@@danielh6083 yes of course. but Italian chefs tend to make a religious virtue out of simplicity and ingredients, and consequently misrepresent the importance of their technique.
@@epitrix He's not Italian...
Idk why but "Is that a caviar spoon?" "Yes, Chef." exchange had me cracking up
Lol it was so prompt
You can't use a stainless steel spoon w caviar, only porcelain or sterling silver, maybe a certain type wood too, but I don't know for sure.
he was maybe thinking his staff was using his coke spoon?@@lisabishop6266
Well, the chef/owner did mention how expensive the 🍅 paste costs. So hence, the petite caviar spoon - lol
100 hour weeks are brutal. I did it for 3 weeks and it was like burning a candle on both ends - with a blowtorch.
he looks tired. I knew a lot of guys who bragged about working a ton of hours and then burned out like crazy.
Working 7 days a week, for more than 12 hours a day, is not healthy. However passionate you are, it's impossible to care for yourself in that scenario.
the whole restaurant industry relies on exploitation, low wages and long hours. The widespread drug abuse is the coping mechanism.
100% agreed
I did it and end up in hospital for four months. Exhausted till the point my spine was not holding together anymore.
End up with permanent spine nerve injury.
Yeah, this guy really needs to hire some more people to offset some of that workload.
looooooooooooooooooooooooooooooooooooool@@food3342read again top comments
i love how he says Merci bocou to the mexican farmer lol
Reently started culinary school and watching this is so intimidating in the best way possible, I love this
I had never looked at it as a "mental Mise En Place," that when you set up your station, your station is also setting up your mind for the task ahead. I'm going to consider that moving forward with my personal crafts and hobbies. Thanks Chef.
i would love a series about what they eat during staff lunch its so interesting!!!!
It'd would be a pretty boring series tbh. Most restaurants even michelin star restaurants don't ever really splurge on staff meal. Staff meal normally consist of whatever is leftover/will go bad soon and it's usually very basic even in high end restaurants. It's also very rare for the head chef to cook staff meal, normally it's the sous chef or a line cook. Where the staff lucks out is menu tastings, whenever an item is added to the menu or the menu is changed normally staff always gets to try it even chain restaurants do this. I worked in several restaurants and catering companies in NYC (chain, high end, michelin star, and privately owned), staff meal was always lowkey basic.
@@JamesGoldbloodI start culinary school Monday and I want to be a chef anything you would recommend and is it all worth it?
Ironically it's usually pasta
or rice & chicken@@russyJ20
I'd love this series too cause I hope it'd push the lacking kitchens to feed their staff better lol
You can tell this guy has passion in his job.
with those hours you better have passion for your job otherwise you'll be lying in a ditch with burnout after half a year tops
Funke is one of the greats. Made a thousand pasta doughs before I got it down and bought his pasta book. Not many chefs still roll out pasta by hand anymore and especially considering my dude is doing 500+ covers a night.
Earns every bit of respect he receives. Would love to stage in one of these places just to get a peek at how he thinks and operates.
Beautifully done!
He probably on Ritalin
Chef Evab Funke went to my highschool, and he did a career day in which he talked about his restaurants and how he got to where he is today. Overall great guy and I cant wait to try his food one day.
Same, I would love to go to his restaurant one day. Especially to try that stuffed pasta!
Leaves me wanting to visit knowing how dedicated, precise and respectful Chef Funke is. Wish him the best.
Respectful? Making your employees do a Wal~Mart cheer is cringe, at best.
$36 for sliced figs on prosciutto is absolutely insane
LA
My pop always said..”Pride will always cost you”
And based on other vids of boogie places in LA or New York the exorbitant prices are just common place 😂
The price makes it more "special".
You're not paying to just fill up.
Love the way he speaks with his employees. Give respect, take respect! 👌
i mean if you don't pay adequate wages at least be nice to your human capital.
remember, you're only seeing what's on video. 1% of the whole picture
@@georgzwiebel9585 staff makes bank at these places, what are you blabbering about. Do you know how much is a 20% tip here? You probably don't earn that in a day.
@@whatsadog2445 the waitstaff prolly make decent money, but the cooks make garbage. Its kinda crazy cuz they're the ones doing the heavy lifting.
You should watch the documentaries of him a few years ago. He was the classic temper tantrum chef. Now that he is on TV more he is cleaning his act us to be the new Eric Ripert
Hello Funke! Hey, just wanted to say how much I appreciate your teaching to not only your crew, but also those of us attempting to learn.
Food cost is probably on point but what about labor cost? Also that "BUONA SERA!" is giving me "The Menu" vibes....
😂 😂
That was cringe af
I did learn food costing at my culinary school. They pretty much taught us to manage an entire kitchen in that program. Worth every penny.
Edit: Capsicum Culinary Studio in SA, I attended the Cape Town Campus.
I’m not sure what culinary schools he is used to, mine was heavy on the business side of things in addition to cooking.
Can I ask which culinary school you attended?
Knew that was nonsense. A school that isn’t teaching food costs wouldnt get you far
Sounds like a patient mentor of a chef. Props!
I happen to watch it another time and am still impressed by his enthusiasm, knowledge, experience and irresistible passion for food as well as his craft and details
besides that, i am always into his way and professionalism to say: ,,and now plz fuc k off and get out of sight, we are going into service now!"
Please keep this series going!
All the respect to his passion and craft, but alone working 7 days a week yet alone saying 100 hours a week over 7 days are easy, is wrong on so many levels.
That is still a bit more than 14 hours a day.
I was working 8 hours 7 days per week for six months at this restaurant as an exec chef. It was tough. I had no life. You do get accustomed to it but I do not recommend it at all.
I absolutely LOVE this series.
Adding the market liaison to my dream job list😂
Love it when ppl care so much for their craft.
Quality and detail is just insane. Amazing
…I stand corrected this chef is absolutely incredible and beyond amazing professional. Outstanding!
one of the best i have ever seen. love what he does and how he goes about it
I really felt him when he said he was tired of trying to make food look like something else. I reached the same burnout and also went to simple, extremely fresh ingredients that tasted like they were supposed to. Even now being a retired Chef I still create my dishes with that same thought. While I miss the creativity being a Chef allowed me to have, I certainly don't miss the hours! Cheers...
Seeing a dedicated chef with a clear vision is very much like the high school teacher that is just born for the job. You just gotta respect them. Even if their Italian pronunciations are way too much ;P
"100 hour weeks are easy if you spread it over over 7 days" What, did you think I was gonna accomplish 100 hours in a weekend...?
I love his style of leadership
maybe the difference is in the pronunciation between languages but in italian we tend to order the longer word first, so if you want to write the menu with the dish names in native it should be Prosciuto e Melone/Fichi.
I hope those 100 hours are for him, and not for his employees
Chef here, his employees are prob working 6days a week 10hr days or more. And prob paying what the minimum wage over there is. If you notice he has lot of young employees. Inexperienced cooks get worked as a "teaching" experience.That's what these types of restaurants do. He's an amazing chef no question, but that's usually the style in those restaurants. Hopefully I'm wrong because I was one of those young cooks once who worked 6 days a week no holidays or wkends off.
Wow! Simply wow! So much respect!
this was mesmerizing!! ❤
11:00 Best shape!!!
So beautiful to watch!
9:10 under the sicilian sun 😁 great pitch
I loved this! Absolutely ❤😂
LEGEND
36$ fichi e prosciutto? Porco dueeee😅😅
50$ agnolotti?? 😂😂
Sto rivalutando le 3 piante di fichi sotto casa mia che in questa estate allungata hanno reso 4/5 raccolte. Quasi quasi ci faccio un export se questi sono i prezzi 😂
This bloke is running a tight ship. Well done...
Gulp, it's about those prices. Figs and melon, $36! Agnolotti dal Plan, $50. And those are just the appetizers and primo, no idea how much the secondi (or main) course costs. Welcome to LA.
This is a likely soon-to-be Michelin star restaurant located in Beverly Hills. It's not just some random restaurant in LA charging those prices
@deepspace9043 Yeah, at this point, you are also paying for the location and ambiance. That place is insanely beautiful.
Honestly I was getting a little emotional at the end of the video. Thanks for letting us in on this chef's process.
Fascinating. Thanks for the sneak peak :)
These folks are artists ❤
much RESPECT...!
Beautifully ran kitchen chef! Would love to stáche sometime just to try making those pastas
Is it Stache or stag ? 🤔🤔
@@ImFadedAsfRn Stage 😉
Not the same, but he has a pasta book!
@@ImFadedAsfRnit's stage lol
this video was so enthhralling i want to visit the restaurant so much
Yo, this dude is not messing around, at all. Respect.
“Sicilian Sun” this guy lmaooo
100 hours a week Lol!! it’s not possible… he’s lying. I’ve worked in several high end restaurants and working lunch prep, lunch, dinner prep & dinner, AND close is like a once in a lifetime shift 😂😂😂
does 20 artichoke - we just about finished
I love their food
This guy is awesome
Where do you find these people!?!? This episode was magical! That chef seems amazing! Not only as a chef, as a dude!!!
Cool restaurant, but it's a hard no on glorifying 100 hour weeks.
❤everything is so amazing, I love it, my respects, greetings to my dad who appears in the video ❤
Laughs in 32 hour workweek😂
“Hundred hour weeks are easy if you spread them out over seven days” is one of the most ridiculous things I’ve ever heard. No one should live like that.
Very nice!
Dudes a great leader
Great meal
perfecto
He’s very impressed with himself.
Amazing, passionate chef turning out what appears to be incredible food. However, I cannot believe that people pay $50 for a single plate of Agnolotti...
And I thought the 35 for fried artichokes was insane. What’s the multiplier on cost here??
Probably to go and pay for the super high quality and niche ingredients, make up for the fancy furnishings,and finance himself and his employees well.
Passion is key
Great optics
7:04 pasta making for Mother Wolf
Question… would I be financially better to do a course meal over a pick and choose menu. Since you get to take more control of the money and what people will eat and least possibility unsatisfactory? Honestly don’t know…
6:33 that is the basis of all businesses
Love that this chef recognizes the importance of Toast POS system for restaurants.
What a Pro. Impressive.
The exotic "Sicilian sun"
That was the fastest 15 mins ever.
Under the Sicilian 🌞 😂
The Menu vibes.
Interesting but slightly pretentious.
I feel like figs are the new popular fruit, I see them in every recipe now 👩🏻🍳✨
People have een eating them in Canary Islands for more than 100 years lmao
@@vr0k3n In southern Europe (e.g. Italy, Greece, Turkey), in all Arab countries, in Israel, etc., figs have always been part of the diet. Also think of Adam and Eve and the fig leaves.
This is the kind of role model chef I aspire to be...Thank you Chef Funke!
The beard should go when working in a restaurant kitchen with food. ~ Darlene
This guy knows how to run a business
I ate at felix trattoria In just bethe pandemic, amazing pasta and foccaccia
in italy we use mentuccia not mint for artichoke
i would like to know the bg music in the beginning, thanks :)
What you are probably thinking? Yeah, I agree.
Wouldn't it be more appropriate and truthful to say "Master Canadian chef who cooks Italian food" ?
You put the Dic in Dictator lol
Just a little continuity error:
At 6:05 he says that there were 20 pieces of "Cipolline Catanesi" and that they were sold by "8:30pm", later in the video 13:40 at staff briefing he informs them it took them all night but they got there.
'm sure his food is great, but I'm seeing another chef who is obsessed with himself...
Nice food.
Wanted to stay for service 😢
In Italy we don´t eat just pasta. Pasta is only the first dish...
SWEAR TO ME THAT THIS ISN’T CHEF FRANK’S LONG LOST BROTHER 👨🍳 👁️👄👁️
50 bucks for one pasta dish 😂
Save the trimmings for stock?
chef doesn't look healthiest, he should take care of himself at first place
❤
All of these style places have this like cult following with chef and employees i wonder if this is the secret for success 😅