Hand-Making 480 Desserts Each Night at a 2 Michelin Star Restaurant | On The Line | Bon Appetit
2,596,884
Published 2023-09-14
Director: Maria Paz Mendez Hodes
Director of Photography: April Maxey
Editor: Jamie Gordon
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
Production Assistant: Fernando Barajas; Jordan Crucchiola
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Special Thanks: Meghan Patke; Michael Cimarusti & The Providence Family
Filmed on Location at Providence | 5955 Melrose Ave, Los Angeles, CA 90038
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All Comments (21)
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I worked pastry stations in a couple Michelin restaurants. This chef is more of a boss than people probably realize. He’s making it look chill. It is not.
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happy to see filipino’s thriving in america doing what they love
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I am so impressed by this young chef. Please bring him back again!
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I've worked in a few high-octane Michelin star restaurants, the team can be very talented but if you don't have a familial relationship then you slowly start regretting your time there. When people are like the ones in this video, the feeling you have every day is amazing, knowing that everyone is an extension of each other.
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It’s amazing that with all he has to do, he still makes birthday cakes for staff!
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he is so calm and so humble, loves to explore and still wants to learn 😮😮 the restaurant has found a gem like this guy
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He is so talented...showcase more pastry chefs please!
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What a sympathetic and talented chef! Those shots of the small details he does, while preparing the food, are really showing his skill. Also things like, when he asked his colleague what she would rather do, is so refreshing. I bet working in this team must be so enjoyable!
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my favourite part is where he says, you can tell when a peach is ripe when you smell it and it smells like a ripe peach
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It shows he actually cares about his team to make their birthday cakes!
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I like his positive vibe and willingness to learn and step out of his comfort zone. More of this guy please.
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“When the clock turns around 2:30, that’s chocolate time for me” Same
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“Today’s Paul’s birthday so we’re making him a cake” 😭
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Kitchen staff are one of the least renowned hard workers in any industry. I have so much respect for what it takes to deliver that Michelin star service!
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this video awakened my burning desire to do exactly what he does!!!!! i have been in the culinary industry for about 10 years now and im just TIRED. I feel like im loosing my touch, but this video was very inspiring. thank you. i will be watching it a million more times!!
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I wanted to be a pastry chef when I was a kid. It looks like Mac has so much fun at his job.
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So impressive to be elected pastry chef at 23! Loved this video!! Would love to try Providence once day.
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I love how happy he is with what he is doing. ❤
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What a genuinely nice guy. Down to earth and cares about others in the kitchen. Xx
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Eater made a doc about the owner of the restaurant aswell, if you were curious about the seafood side of the restaurant. It's called: "How One of LA's Best Chefs Runs a Two-Michelin-Star Wild Fish Restaurant — Mise En Place".
