Viewing NYC Articles Categorized Under Chefs

[VIDEO] 200 Employees, 3 Michelin Stars: A Day at Eleven Madison Park

2026-05-22T12:00:00-04:00

The video offers an exclusive glimpse into a day at Eleven Madison Park, the renowned 3-Michelin-star restaurant in New York City. We follow Dominique Roy, Chef de Cuisine and partner, as he oversees a massive team of 200 employees, from early morning prep to the intense evening service. The footage highlights the intricate operations, including detailed ingredient preparation, daily family meals, rigorous tastings for new and signature dishes (like the maitake mushroom skewer and sunflower butter), and the orchestrated chaos of the kitchen. The commitment to a fully plant-based menu is evident in the innovative techniques and thoughtful culinary creations. Pre-service meetings emphasize consistency and precision, ensuring every guest experiences the highest level of hospitality and culinary excellence.

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[VIDEO] Brooklyn’s Most Eccentric Pizza Maker Has a New Restaurant

2026-05-14T12:00:00-04:00

Chef Nino Coniglio, a world-champion pizza maker, showcases his new Brooklyn restaurant, Lucky Charlie, in this video. Witness Chef Nino Coniglio as he demonstrates his daily routine, which includes maintaining a historic 1890s coal oven, preparing 72-hour fermented pizza dough, and crafting fresh pasta dishes like anelletti and cannelloni. He shares his philosophy on achieving "beautifully burnt" New York-style pizzas and reflects on his journey from pizza acrobatics to opening this unique establishment.

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[WATCH] How George Motz Makes NYC’s Best Burgers at Hamburger America

2026-04-21T12:00:00-04:00

Burger scholar Chef George Motz, owner of Hamburger America in Manhattan, demonstrates how he creates three distinct smash burgers. He details the technique of pressing patties on a hot griddle to seal in flavor and achieve a crispy crust. Motz prepares his classic smash burger, the Oklahoma Fried Onion Burger (which brought him renown), and The Chester, a unique grilled cheese burger, meticulously outlining the ingredients and cooking process for each, emphasizing simplicity and proper method.

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[VIDEO] A Day at NYC’s Most Exciting Mexican Restaurant

2026-04-20T12:00:00-04:00

In "A Day at NYC's Most Exciting Mexican Restaurant," Bon Appétit spends a day behind the scenes with Chef Yara Herrera, owner and Executive Chef of Hellbender in Ridgewood, Queens. As a first-time owner and executive chef, Yara navigates the daily challenges of running her own restaurant, from meticulously checking closing checklists and unpacking fresh deliveries to preparing signature Mexican dishes. The video highlights the intricate process of making salsa macha, crafting churro batter, expertly breaking down fish for aguachile amarillo, and prepping labor-intensive empanadas, all while fostering a collaborative team environment and ensuring consistency before service begins.

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[VIDEO] A Day at Brooklyn's Busiest New Restaurant

2026-04-18T12:00:00-04:00

I Cavallini executive chef and co-partner Nick Curtola, also behind Michelin-starred The Four Horsemen, walks through a busy day at his Brooklyn restaurant. He emphasizes a cooking philosophy reliant on exceptional fresh produce, sourced from the Union Square Farmers Market in Manhattan. The video showcases intricate preparations for dishes like fried eel toast, inspired by Venetian chicchetti; hand-rolled trofie pasta with pesto and Belper Knolle cheese; and nervetti, a multi-day braised beef tendon terrine served with onion salad and savory jelly. Another highlight is a bluefin tuna toro dish with Risina beans, roasted tomatoes, and chervil gremolata. Curtola explains the dedication to traditional Italian techniques, the experimental process behind creating unique offerings, and his commitment to developing his culinary team.

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[WATCH] NYC Legendary Chopped Cheese | Cookin' Somethin' w/ Matty Matheson

2026-01-10T12:00:00-05:00

YOU AIN’T LIVING TIL YOURE EATING A CHOPPED CHEESE NYC STYLE THANK YOUR BODEGA PEOPLE FOR BRINGING THE PERFECT SANDWICH TO OUR LIVES TAKE A BIG WHIFF AND LET THE CHOPPED CHEESE TRANSPORT YOU RIGHT TO NEW YORK CITY

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[WATCH] How One Of NYC's Best Chefs Makes Pancakes

2025-10-02T12:00:00-04:00

Today, Bon Appétit joins Chef Sam Yoo, owner of NYC’s Golden Diner, to make pancakes. Golden Diner is an Asian/American diner, and with up to 3-hour queues, it’s one of NYC’s most popular brunch spots. Join Yoo as he demonstrates how to make the perfect plate of pancakes—worth queuing 3 hours for!

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[WATCH] How One of New York City’s Best Indian Chefs Makes Biryani

2024-12-19T12:00:00-05:00

Today, one of NYC’s best Indian chefs, Chintan Kiran Pandya, demonstrates how he cooks the perfect Biryani. Pandya owns Dhamaka, one of New York’s most popular Indian restaurants, but even top chefs still love the classic dishes you can make at home.

00:00 Intro
00:50 Prepping the Ingredients
02:21 Prepping the Rice
03:17 Cooking the Chicken Curry
05:33 Cooking the Rice
07:13 Cooking the Jhol
08:27 Assembling the Biryani

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[VIDEO] How One of NYC's Best Chinese Chefs Makes Fried Rice

2024-10-21T12:00:00-04:00

Today, Michelin-trained chef, Eric Huang, demonstrates how he cooks quick and easy chicken fried rice. Huang mastered the art of fine dining by training in Michelin-starred restaurants for 10 years before opening Pecking House in NYC, but even top chefs still love the simple dishes easily made at home.

00:00 Intro
01:07 Prepping the Chicken
03:06 Prepping the Rice
05:00 Prepping the Mix-Ins
07:42 Cooking the Rice

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[VIDEO] Founder Christina Tosi Discusses the Origins and Inspiration Behind Momofuku Milk Bar

2024-10-03T12:00:00-04:00

Flatt Magazine recently uploaded this great little profile of Pastry Chef Christina Tosi and co-owner of Momofuku Milk Bar in New York City. In the video, Tosi talks a little about her passion for baking, as well as the origins and inspiration behind her Milk Bar.

New York City can be a really funny place, but I think it's equally as important to sort of balance myself and dream about food but also remembering real life; that I came here to carve out my place and I have.

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