200 Employees, 3 Michelin Stars: A Day at Eleven Madison Park | On The Line | Bon Appétit

Quick Overview

Eleven Madison Park operates with a highly organized, plant-based menu focusing on creativity and consistency, requiring a large team of 200 employees, including 3 Michelin star chefs and dedicated staff for prep, family meals (three times daily), service, and cleanup, all orchestrated around the intense rhythm of service and continuous quality checks.

Key Points: The restaurant serves a plant-based tasting menu that has maintained three Michelin stars, as indicated by the Michelin 2024 plaque seen in the kitchen (0:47). Chef de Cuisine Dominique Roy oversees the entire restaurant operation, managing a team of about 15-20 chefs and 200 total employees (0:16, 1:17). The kitchen staff prepares family meals three times a day (10:30 AM, 1:30 PM, 4:00 PM) to fuel the team through the long service hours (1:47, 13:46). The team meticulously prepares components like the 'Laminated Bread' with Sunflower Butter and Roasted Onion Broth, and the 'Honey-Lavender Duck' (3:03, 6:10). The pre-service lineup (2:30 PM) involves detailed communication about reservations, allergies (like honey for one guest), and checking the prep lists to ensure every detail is perfect (8:53, 11:18). The guest experience is paramount, with the goal being 'Delicious, Beautiful, Creative, Intentional' (11:45, 14:49). The day concludes around 12:30 AM or 1:00 AM after service, followed by cleanup before the next day begins (1:58, 2:07).

Context: This video provides a 'day in the life' documentary segment following the operations at the three-Michelin-starred restaurant Eleven Madison Park in New York City, featuring Chef de Cuisine Dominique Roy and other key team members like Sous Chefs Youngbo Lee, Mattia Rancatti, Stefano Casale, Davide Peli, Pooja Harsora, Marissa Mazzella, and visiting pizzaiolo Anthony Mangieri. The narrative follows the team through their demanding schedule, from early morning prep and family meals to the final service and nightly wrap-up, emphasizing precision, consistency, and the plant-based nature of their current menu.