How a Master Italian Chef Runs an Elite Restaurant | On The Line | Bon Appétit
779,136
Published 2023-10-04
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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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
All Comments (21)
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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.
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"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🤣
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Idk why but "Is that a caviar spoon?" "Yes, Chef." exchange had me cracking up
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100 hour weeks are brutal. I did it for 3 weeks and it was like burning a candle on both ends - with a blowtorch.
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Reently started culinary school and watching this is so intimidating in the best way possible, I love this
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i love how he says Merci bocou to the mexican farmer lol
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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.
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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!
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i would love a series about what they eat during staff lunch its so interesting!!!!
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You can tell this guy has passion in his job.
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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.
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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.
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Leaves me wanting to visit knowing how dedicated, precise and respectful Chef Funke is. Wish him the best.
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Love the way he speaks with his employees. Give respect, take respect! 👌
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$36 for sliced figs on prosciutto is absolutely insane
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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.
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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.
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I absolutely LOVE this series.
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Food cost is probably on point but what about labor cost? Also that "BUONA SERA!" is giving me "The Menu" vibes....
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Adding the market liaison to my dream job list😂
