Surviving a 10-Hour Shift as a Line Cook in NYC | Life of a Line Cook | Bon Appétit
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What's it really like working as a professional line cook? Bon Appétit follows Lindsey Hubbard through a demanding 10-hour shift at One White Street, a Michelin Green Star restaurant in New York City. Just four months into her career, Lindsey tackles her first shift on the meat station, cooking $90 ribeyes, navigating a chaotic dinner service, and learning under pressure.
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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.
Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo
Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu
ABOUT BON APPÉTIT
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.