Yeah it's also because most Michelin's have three chefs for every seat. Throw them in to a normal place with a 250 cover brunch service and they drown because there's no one else to rely on.
Most fine dining I've done (as a customer - I've never worked fine dining) has been a degustation only style of offering, with no al a carte.
I've always assumed the kitchen has a station/chef for each specific dish (or multiple copies of such depending on seating capacity) and a sous overseeing it all while an exec runs the pass?
So if there's 14 courses there's 14/28/42/etc chefs each with their own little station just making the exact same scallop dish or whatever all night perfectly, no tickets just a timing of how many you need up next and how long away?
... ok? None of that sounds like a $500+ strictly no al a carte/tasting menu only fine dining restaurant?
I know how restaurants work, dude. I was specifically asking about how a certain tiny subset of restaurants work. It's kinda on my mind because I'm going to Vue De Monde soon for my birthday so I've been thinking about it a bunch.
Lol bro ignore the Americans here. They don’t understand it, most show specials of pork chops and apple sauce.
Basically in fine dining environments, you like all restaurants have sections. Depending on the size. A section may have 2-3 chefs and they yea basically have a certain duty, so with staggered seating you may have one chef working course 1-2 second and third chef doing 3-4 etc.
Their are also smaller fine dining teams like Amaru that would be one chef, one section, responsible 2-3 courses
My face when he started talking about burger sets would have been something, lol. Pity I don't have a photo. I'm just imagining eating at Tetsuya and suddenly they just dump a burger in front of you as one of the courses.
Then why do you even reply to a comment about Michelin stared restaurants. You don't even work in one yourself even though you try to make it sound like it.
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u/FunAd6875 May 21 '25
Yeah it's also because most Michelin's have three chefs for every seat. Throw them in to a normal place with a 250 cover brunch service and they drown because there's no one else to rely on.