# 200 Employees, 3 Michelin Stars: A Day at Eleven Madison Park | On The Line | Bon Appétit Source: https://www.youtube.com/watch?v=NK88iwkvjfM Recap page: https://rapidrecap.app/video/NK88iwkvjfM Generated: 2025-12-23T17:41:30.298+00:00 --- ## 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). ![Screenshot at 6:07: The Honey-Lavender Duck, crusted with spices and glazed, is plated alongside wilted spinach and a quenelle of puree, showcasing the precise plating aesthetic managed by the kitchen team.](https://ss.rapidrecap.app/screens/NK88iwkvjfM/00-06-07.jpg) **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. ## Detailed Analysis The video documents a typical, highly structured day at the three-Michelin-starred, plant-based restaurant Eleven Madison Park, led by Chef de Cuisine Dominique Roy. The day begins early, with prep work visible around 10:00 AM (0:47) and staff meticulously preparing components for the tasting menu, such as thinly sliced vegetables and ingredients for dishes like the Laminated Bread and Honey-Lavender Duck (3:03). A key operational rhythm involves three family meals throughout the day (10:30 AM, 1:30 PM, 4:00 PM) to sustain the large team of 200 employees (1:47, 13:46). The pre-service lineup at 2:30 PM (8:53) is critical for communication, where staff review reservations, allergies (like a guest's honey allergy), and prep lists to ensure consistency across all 10-15 courses (11:18, 11:58). The kitchen environment is characterized by intense focus and teamwork, exemplified by staff assembling skewers of Maitake Mushroom (2:57) and pastry staff preparing components (2:55). The service itself is fast-paced, starting around 5:30 PM (17:18), with the team coordinating closely to plate complex dishes with precision, like plating the radish dish with tweezers (7:38). The entire operation is driven by the restaurant's philosophy: 'Delicious, Beautiful, Creative, Intentional' (14:49). The day winds down after midnight, highlighting the demanding schedule required to maintain their high standards. ### Daily Schedule & Staffing - The day spans from 10:00 AM prep through service ending around 12:30 AM; the team comprises 200 employees, including 3 Michelin star chefs (0:47, 1:17, 1:58). ### Menu Preparation - Detailed prep work includes making specialty items like the plant-based Laminated Bread (3:18) and preparing components for the tasting menu (3:03). ### Family Meals - The staff eats together three times daily (10:30 AM, 1:30 PM, 4:00 PM) to maintain energy during service (1:47, 13:46). ### Pre-Service Lineup (2 - 30 PM): Key managers like Caitlin McBride review reservations and allergies (8:53, 14:50), ensuring the kitchen team understands the service plan, including VIPs (11:12). ### Plating & Quality Control - Final plating is meticulous, involving tasting every component (3:00 PM tasting, 15:33) and ensuring consistency across all dishes, such as the Potato course with caviar (15:52) and the Honey-Lavender Duck (6:07). ### Key Personnel - Dominique Roy (Chef de Cuisine) leads the kitchen review; Sous Chefs Youngbo Lee, Mattia Rancatti, Stefano Casale, Davide Peli, Pooja Harsora, and Marissa Mazzella are featured, alongside Anthony Mangieri (Pizzaiolo Owner) during a visit (0:40, 2:15, 14:00, 9:15). ![Screenshot at 0:00: Close-up of the glazed Honey-Lavender Duck being sauced, highlighting the rich color and texture.](https://ss.rapidrecap.app/screens/NK88iwkvjfM/00-00-00.jpg) ![Screenshot at 0:40: Dominique Roy, Chef de Cuisine, standing outside the entrance to Eleven Madison Park, introducing himself.](https://ss.rapidrecap.app/screens/NK88iwkvjfM/00-00-40.jpg) ![Screenshot at 1:45: Split screen showing the kitchen staff preparing food \(left\) and receiving their family meal \(right\) at 10:30 AM.](https://ss.rapidrecap.app/screens/NK88iwkvjfM/00-01-45.jpg) ![Screenshot at 6:07: The finished Honey-Lavender Duck dish plated simply with greens and a puree, demonstrating the final aesthetic.](https://ss.rapidrecap.app/screens/NK88iwkvjfM/00-06-07.jpg) ![Screenshot at 15:52: A highly detailed plate featuring the Scallop/Potato course served with caviar and a creamy sauce, illustrating the complexity of the tasting menu.](https://ss.rapidrecap.app/screens/NK88iwkvjfM/00-15-52.jpg)