Hand-Making 480 Desserts Each Night at a 2 Michelin Star Restaurant | On The Line | Bon Appetit

[Music] Providence is a two star Michelin restaurant in the heart of Hollywood there's only a couple of other restaurants in the city that has two Michelin stars I started as the head Pacer chef at Providence when I was 23 years old in a tasting menu restaurant everybody gets a dessert so if you have 80 a day you got to have 80 desserts a day we have to be very fast there's only two of us in the morning to do prep so we have to be efficient and ready to get to work hi welcome to Providence my name is Mac I'm the past Chef come on in the menu that we serve here is a 10 course tasting menu so as a past Chef here two of them my responsibility there's a lot to do I got to get started morning Providence is a seafood restaurant that primarily focuses on wild Cod sustainable Seafood that's the fish side that's where all the Fish seafood dishes get worked on and this is the meat side I don't have to fight for space in the morning but at night it's a free-for-all it's 8:00 a.m. and the first thing I do is check the low boys and are uh reaching in the back I'm looking for anything that's gone bad or I'm checking what we need to make today or get ready to make for tomorrow this is a peach syrup that we use for the peach dessert I'm going to taste that to make sure it's okay and there's dates on them but you want to confirm it by tasting it um I have Peru here that I know I made last week and this side we have a bunch of our bulky prep I'm just checking for ice cream that I need to bring upstairs so this is the Coco husk gelato now I've checked all our low Boys on reaching I'm going to write the prep list so for us at Providence at least for the pcry Department we kind of break it down between like like the desserts we have a pre-ert and the chocolate dessert and all the component that goes in that dessert and if I need to make it I'll write it down here where it says we need to make it or if I don't we'll put a dash on it we don't need to make it so what I'll do now is put our initials and in individual task so we both know where the day will lead us to do you want to make the Mose today I take on the projects that take the longest amount of time to kind of know the ins and out of the recipes okay that's it I'll go change can I see you in a bit naami behind morning Matt morning oh the peaches came in are they good they good pretty much I start my day up here and I end my day up here I'm going to Paco the ice cream that needs to be used for service the ice cream base that we make we freeze them in these specialized beakers this is California Armond survey for the peach dessert once they're pretty much Rock Solid you put them in this container with a blade and the blade spins so fast that it creates a very smooth ice cream just delicious we do it in the morning so that it has time to set for service when I go up here I Paco and then throughout the day I'll be going up here I'll check the ice cream and I'll bring it down when it's ready this is where we dry h the fishes we have two separate dry Agia for seafood or fish and then one for proteins like Duck or meat any time that I go up here which is pretty much every morning any tasks that are up here while I'm tacoing the ice cream I will do today is Paul's birthday one of our sush so we're making him a cake even though I am the H Chef I still make people's birthday cake we make our own chocolate at Providence this has been going for about 3 days the milaner really is designed to refine small batches of chocolate this is actually one of our newest origin Indonesia this is a test batch to see if it's origin that we want to use so this is a Romer we're going to put a little bit of chocolate up here and we're going to swipe it down and we're usually aiming for 10 to 15 microns and it's actually pretty there that's where the chocolate starts mostly breaking up this is ready we'll empty it later on when we finish downstairs this is the half spear Hawaiian chocolate mousse that's the base of the chocolate dessert usually the morning after we make them whoever is up here usually me will unmold them we make sure that we work really efficient there's only four people in the pastry team and it's a lot of work really so kind of want to make sure that you're working very efficient this is lemon verbina ptii in English ptii means fruit dough but really it's just jelly usually it's made with fruit but here we have lemon verbina from the garden I'll lay them out in a rack like this so the outside can desiccate a little bit these we just got today you never want to squeeze your peaches it's going to bruise them you're looking for around this area for it to not be green when you smell it smells like a ripe Peach next thing I need to do is get these peaches ready for the peach dessert but before that we got to grab some herbs in the garden we're literally on the famous Melrose Avenue smack dab in the middle of Hollywood we also have our very own bee neighbors I don't want to mess with them right now the bees are very active this is their time to collect pollen so this is red shiso we're using for the peach dessert this is what we poach the peaches with this is white alysium we use it to to garnish the peach dessert we're going to pick it for service tonight speaking of urban we're in the middle of our vents but we do have like the lemon verbina out here this we use for the PA of F that I cut when I'm feeling like riter's block I'm out here trying to figure out what dessert I should do next it's very inspirational when you're out here it's very peaceful you get a lot of ideas so now I have all the herbs I need it's time to head back to the kitchen so right now the peaches are the best as they can be it's very nostalgic to have a poo Peach dessert the peaches are cut in half we'll finish it with alysium flowers top with almond sbet that we pooed earlier and then we make a syrup out of the poaching liquid that's poured taable side in the poaching liquid we have water sugar I'm going to add the sake and then I'll add red shiso that we picked earlier and then I'll finish it with a little bit of Yuzu juice and I'll bring it up to a boil I'm going to blanch the peaches before that I'm going to score the peach with a razor we've been doing this dessert at least a version of it for about 3 years now we used to do it with prco and lemon Verina but upstairs we have a bunch of shiso which really works well with sake so that's why we're doing it so it only takes a couple of seconds now I'm shocking the peaches so that they don't cook you kind of just want to loosen the skin see how it just kind of peels really nicely we usually make about 80 Peach desserts a day I mean at a tasting menu restaurant you kind of have the advantage of knowing how many desserts you're going to do but also in a tasting menu restaurant everybody gets a dessert so we brought the poaching liquid to a boil and now I'm going to add the peaches then we'll put a cartouch on such a big pot so I'm going to put three so the cartouch keeps the peaches submerge so they cook evenly also sometime the top part of the peach will pop out of the liquid and it'll turn brown it'll oxidize this is a French top and if I move the pot towards the center that is the hottest part now we just want to cook him very very very gently so I'll pull probably half of it out of the French top itself so that's it's just touching pretty much the outer part which is the least hot and we'll leave it there for 30 minutes now it's time to make the mousse let's [Music] go the chocolate dessert it starts with a half spear of chocolate mousse we dip it in chocolate and toasted coconut and then we'll top that with long pepper and chocolate Prue garnish it with the tempered chocolate and a Coco hus gelato and then we'll finish it with a long pepper and chocolate Cru salon on the table the servers will finish it with a coconut and fig Leaf chocolate dessert is the main dessert we've been serving this dessert for about a month now but even now we're thinking of the new dessert that we'll replace it with I'm just going to bloom the gelatin in the cold milk and let that soften so I'm just lightly whipping the cream getting it ready for the mousse and this is about how far I'm going to take it almost like ribbon stage we're going to make the ganache a ganache really is just chocolate emulsified with usually cream or milk so I'm warming the milk just to melt the gelatin and then I'll incorporate it into the chocolate whenever you're using the French top it's just you're playing with the temperature and I don't want it to boil so I'm pulling it and then we'll incorporate it in chocolate okay that's the ganach so right now it's a little separated but that's okay cuz we're going to to use an emolion blender to bring it back together this mousse is definitely very light just perfect to in your meal because it's not a heavy chocolate dessert this mousse is going to set up fast so I got to run upstairs and put them in the mold from my experience here Providence in terms of our prep we have to be very fast there's a lot of multitasking happening I just like getting things done I don't want to let the station down I was 23 when I got the pastry shf position here it was a big surprise to me to me it's very unusual the level of trust that they have to give me it's a lot of pressure but I realize I like working here I like doing what I do here I like the people here moer in the freezer and now we're going to shap the bread this bread is our main bread for service I'm going to start with the large bread for the bigger parties which is 700 g each for the smaller parties like from 1 or two they'll get a 300 gr uh sourdough so we'll do 12 big Loaves and the rest of the dough will be small loaves I like shaping the bread I mean everybody likes shaping the bread so the sour dough that we make it's made with a tchap grain project red five and a bruisy rye their farming style is they don't water they just let nature do the work we've worked with the farmers the suppliers as long as I can remember the relationship is definitely there that just means we get really good product these are going to rest for about 10 to 15 minutes before we do the final shaping there's like a feel-good feeling when you come and eat and you have your own loaf of bread for some reason so these are all done it's time to get them in the fridge for tomorrow [Music] service behind [Music] you when the clock turns around 2:30 that's chocolate time for me so this is where I play around with chocolate this is where I'm most creative we started with the idea of playing around with making Bean to Bar chocolate or around the time when Co started just made sense cuz we weren't really doing anything I was at home everybody was trying to figure out what to do I was buying different Origins planning that when we reopen that this might be something that we will be doing I mean I wasn't sure if I was going to move on with this kind of project so buying an expensive equipment wasn't really sustainable at that time this is a champion juicer it's a juicer for like vegetables or fruits or anything but now nobody uses it cuz anything that goes through this tastes like chocolate this contraption essentially separates the husk and the nib when I drop mixture of the nib and hus the heavier nib will fall down here and the husk will go into the bin this is a very manual process cuz you'll have to be there and drop the cacao slowly so obviously the nibs get turned into chocolate but then we have a bunch of this husk left over what we do here is we steep it with freshman and we serve it as a cocoa mint tea with the petty Force so here in the chocolate melters we have our two main Origins this first one is from Ecuador the estate is from Henda Victoria we use for the Sesame snack bars these snack bars are part of our mner service petty4 they're Sesame Prine filling with an Ecuador single origin chocolate encasing that so I'm going to go ahead and finish these add the last layer of chocolate and then we'll unmold them I've never made chocolate until we started playing around here at Providence never but it's always been in the back of my mind that's one of the main reasons why I work here because I am able to do stuff like this I can explore different branches of of what I do it's an environment where you just learn there's no fear in in coming here and kind of make mistakes really making chocolate like what we're doing Bean to bar or Bean to dessert I mean Bean to bar is already like a very long process but be to dessert is I think extremely long process it involves planning ahead every single day this is sort of like a magical process cuz all you got to do is and they all come out like that this is very satisfying so I'm going to leave these in the chocolate box and one of the team members downstairs will grab them for service it's 4:45 doors are going to open less than an hour I'm going to explain the rest of the menu to the staff but Max going to tell you about table 10 10 ton hi everyone uh tonight the peaches we're serving are yellow peaches from Matsumoto Family Farms up in Fresno the garnish we're using shiso blossom and then for table 10 we're serving a melon basharan the melons are from wiser Family Farms with cantaloupe survey and just fresh cream on top of that thank [Music] you happy birthday to you thank you guys this is what I was working on earlier everybody has a birthday Ma has to make like 70 cakes a year cuz we have about 70 employees and everybody has a birthday so Paul's nickname is the [Music] panda so we're getting ready to Plate the pre deserts for everyone tonight JY right now she's filling the PS crate tarts with the Salted Caramel custard she's going to bake them in the oven and then when they're ready and cooled we'll finish them with a bourbon vanilla cream so when the desserts are fired we usually get a ticket and that's when we know to send out the desserts the reservations are staggered so that not all the desserts are sent out at the same time guests are starting to come it's getting really busy out here you guys have got to go bye [Music] out

Channel: Bon Appétit

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Keywords: 2 michelin star los angeles, 2 michelin star restaurant, 2 michelin stars, bon app, bon appetit, bon appetit on the line, food, food service behind the scenes, michelin pastry chef, michelin star los angeles, michelin starred restaurant, on the line, on the line bon appetit, opening a new restaurant, opening a restaurant, otl bon app, pastry chef, professional kitchen, professional pastry chef, providence la, providence los angeles, what a real kitchen is like

Id: E2g-QZG4Vbg

Length: 17min 0sec (1020 seconds)

Published: Thu Sep 14 2023