The Former NOMA Chefs’ Wild New Restaurant | On The Line | Bon Appétit
“Every second that I am breathing inside of this restaurant, I need to come up with new dishes.” Bon Appétit spends a day on the line with chef Kane William Sorrells, Chef of Research and Development at Ilis in NYC-the new brainchild of Noma co-founder, Mads Refslund.
Director: Gunsel Pehlivan
Director of Photography: Lucas Riffle
Editor: Kristopher Knight; JC Scruggs
Featuring: Kane Sorrells
Director of Culinary Production: Kelly Janke
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Amanda Broll, Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown
Camera Operator: Carlos Araujo
Assistant Camera: Lucas Young
Audio Engineer: Lily van Leeuwen
Production Assistant: Rowmel Findley
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Oliver Eid
Filmed on Location at: Ilis, 150 Green St, Brooklyn, NY 11222
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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.
It‘s always a delight to see people burning for what they do. These guys are masters of their craft and still get inspirend and excited talking about it. Beautiful!
Agreed! Great comment!
prepping food to be served in 8-9 months this place is on a different level
This is not an uncommon practice. Aging ingredients takes time and you can't force it.
Nordic countries have to. Sunlight for 4 month, serving customers for 12.
Exactly! Well said.
I feel like any three things he did in this video would be my entire day.
well, that was his entire year lmao. the guy literally is keeping bacteria alive for 10 years, thats insanity!
Bro REALLY loves that Mads guy
Well, if you were doing your dream job you would be thankful to the guy who gave you your dream job. Self preservation.
@@hamburger--frieshe's also one of the most decorated, successful chefs in the world. Obviously somebody who made this their career will think it's a highlight working in a kitchen like that
That farmers market was next level, jeez. I rarely see items so fresh and natural looking, let alone the staggering variety.
Nek level indeed!
Union Square -- my office as there for a couple years and I used to just walk around all lunch break
The Union Square Farmers’ Market in NYC is its own must-see when visiting the city
Union square farmer's market is NO JOKE! I'm a born and raised NYC guy and lemme tell you, it's come so far in the last 30 years.
What monsters of creativity . . .this is the foundation built for michelin stars. These guys are on a higher level. .
More episodes of “On the Line” please, a brilliant series
Yeeesss
Yesssssssssss
Really cool how he takes the feedback that a dish needs to be improved. No ego, just a drive to learn and get better. Great attitude.
Would love half the energy as he has.
You'd also have OCD or ADHD though, so what are you gonna choose..?
The joys of the coco
I wondered that, as well.@@rasmusvedel
Already got the ADHD, so I guess it'd be adding the OCD. lol @@danbsj
@@ABlueDahlia I obviously don't know about this one guy in particular - but I do know it is very common among chefs in general.
This guy is going to have his own amazing restaurant one day. So much passion and creativity.
The amount of dedication, knowledge and creativity in this video is truly astounding.
I'm so happy but also jelaous of this guy that he can truly do what he loves in his life full time. Not all of us could be that lucky.
Don’t worry , they all quit at 35
what makes u think that @@DoumdaDoum
So cool to see someone be so excited about their own craft. Really inspiring!
I feel like R&D is what a lot of chefs aspire to do, to have the freedom to combine your creativity, knowledge, and skills to produce the next dish on the menu. Probably hella stressful tho 😅
If stress was the only factor we would see a lot more of Nomas'. Unfortunately it is also is an issue of money, a restaurant that is priced correctly, as in everyone has an above average pay and the prices aren't higher than required to stay afloat, cannot do this. The only way to be able to buy produce 10 months before selling it is to already be an established high end spot; it isn't chance that we always see dudes with a michelin star go on to open another michel star restaurant somewhere else, they already have either the liquidity or a bank behind them to be able to sustain the expenses that a high end restaurant requires.
Take a shot every time he says Chef of R&D
If I’d be that genius I would mind saying it a couple more times. Haha
or umami
Lol
He should be proud, the level of sheer passion he puts into his craft is insane. If all of had the same drive and passion for things we do this guy has we’d all be in a better place.
@@gustavorobleshernandez226 genius is made, not birthed
It's great to see the genuine passion these individuals have for their craft and how local markets in Union Sq are considered the life blood of the restaurant industry. For us at One Mighty Mill we see local food systems as the life blood of eating in the US - so we're on a mission to bring them back by stone-milling.
I remember when this kid first started cooking, great to see him go so far . Great job kane!!!
Absolutely brilliant to see someone giving it such thoughtful, passionate welly in this setting. Super energetic but also calm and contained. I'd love to try Ilis (but probably just once!)
I've made elderflower berry capers in the past, but never thought to give blueberries and currants a try. Fascinating vid, about the thought process behind dishes. Love to see more On the Line content.
This guy Kane Sorrells is literally the epitome of an apprentice. He is soaking up all of that energy and knowledge to one day take over and become a Master Chef❗️
One of the series on the channel. This ep I learned so much about vegetables and the science behind food. Brilliant.
The fast that is an R&D chef, is just awesome and totally out of this world at the same time!
omg i wish i was that passionate about something in my life as this guy is, truly awesomeness in another level! 😮
Remember this guy in Tulum on MurMur kitchen. Was happy to find his much crazy love to his creativity and his “space” flying into culinary. Bravo chef
What is murmur kitchen? A show?
I would need a constant IV drip of that drug in the movie "Limitless" to be able to keep up at this level.
Just aderal
it's wonderful to see people enjoy and elevate their passion with creativity and new ideas. The dynamic of the team is inspiring.
Amazing clarity in his explanations of every step. Really inspiring!
How inspiring! You can see he loves what he does! His energy is infectious!
Love the creativity and thoughtfulness they put into everything; one of my favourite places I’ve seen
This was amazing🔥🔥🔥🔥 so many new things learned!!
I LOVE HIS PASSION!!!!!
Truly amazing the art that can be found in gastronomy. Well done on showcasing these talented individuals ba
The amount of planning dedication and discipline in order to keep bacteria that you can feed people with for 10-15 years is mind-boggling.
LOLOL the spoon feeding head chef. Loved this vid! Please give us more!
The amount of creativity required each day is staggering
Wow I really enjoyed this. Love the ingenuity. Would watch three more hours at this restaurant
I love the energy in the spoon-feeding scene … Next the other scenes, magical … 🪄
This was genuinely amazing
What a beautiful video, definitely miss working in restaurants like this
I love Mads too, he looks so chill
This is one of the most inspiring things to be filmed. This is very well made.
Want to watch more of this guy and his journey
Beautiful Chefs, Ideas, Methods, Techniques and Environment to serve on the table.
This episode gives me The Menu vibes
Eton mess
Except this is actually legit
FANTASTIC! If I could have any knowledge in the world it would be this
We will always support this channel. They're one of the best.
All Praise 🙌 Always the greatest show.
That is amazing. Glad to be a part of the process
I’m sitting watching thinking and about to make stuffed Cariba peppers for dinner is a genius stroke of an idea.
That's pronunciation of Norwich is hilarious lol 🇬🇧
Amazing talent and dedication!
Ahhh; As someone living in Wisconsin; that Farmer’s Market is A Vegetable lover’s Dream, all so Fresh produce that we only get here in the months of June -October!!! Great Kitchen, Eclectic food Variety😋😋; great series💯!!!
insane energy!
Excellent piece!
He’s MEGA glazing that Noma guy
Kane's enthusiasm is healing 🙏
Mans super articulate. A great ambassador for what theyre doing in there
I could watch content like this all day 😅
"YEAH I LOVE IT"
Looks spectacular!
Bon Appétit, This is amazing! I can't stop smiling!
Whenever you see magic. Someone, somewhere, really loves what they do.
so amazing
Watching this was so mesmerising like a science class
this guy is amazing!
9:15 get a room guys 😉
So many technical occupations have a mentor/mentee relationship. When you have an eager, talented mentee and a caring, knowledgeable mentor, you see exactly why this system works.
Im hungry now!
the level of technique is crazy bruh
Amazing
Nothing like snorting a line of Colombian before starting the day
love the energy this embues
very cool use of everything and anything. only question is, any idea what they do with the plastic bags/waste??
Real life Carmy
The restaurant setup and vibe is reminiscent of The Menu, without all the sinister stuff
LOL Google "Noma Closes As Workers Speak Out"
You have no idea how close you are. NOMA had slaves and cultists working there. Look it up.
A perfectly balanced ingredient.
just nice to watch...
this is wilddddd wow
Should do an episode with Brigaid or something about operations in school districts in CA, or even just go to Feeding Chittenden in VT and follow Jon Barzensky as he leads students through culinary education while feeding unhoused neighbors.
‘dried corn is at its peak rn’ bro what are you even talking about
We need a entire show in 20 episodes please
As a restaurant that's so in tune with its environment, it's a shame to see all of the single use plastic bags be used to collect there produce.
I was SHOCKED that it didn’t look like they were going to be reused.
I don't necessarily disagree but to me they looked a lot like plant based compostable bags that the local market near me use. It breaks down surprisingly quickly and to my knowledge doesn't end up as micro plastics
This is great to know. My local market doesn’t offer them so I was unaware. @@maxcarter5148
Do you hold yourself to the same standards?
ABSOLUTELY @@joyaustin6581
DINNER Tuesday - Friday, 5:30pm - 9:30pm We offer two menus in our dining room. The Market Menu allows you to make choices on your 5 main dishes, plus a dessert at $195 per guest. Snacks and other additional courses will be priced per piece or dish at the table. About 2.5+ hours. The Field Guide Menu is our signature experience and most closely resembles the “omakase” tasting menus and is priced at $295 per guest. Plan to spend 3+ hours with our team and see around 12 courses plus snacks and other small surprises along the way.
Just in case anyone is curious :)
Thanks! I think that's the going rate for multiple Michelin star restaurants (although it looks like Ilis is too new to have been rated). Unfortunately, I don't think I can ever justify spending that much on a single meal (that's almost half my food budget/month for a big family), but I enjoy seeing their passion and appreciate the inspiration for my own food experiments.
@@gabelstapler19 It's a lot but considering what some people spend on tickets for a game or a singer like Taylor Swift (or on clothes/make up/etc)I could see myself doing a meal like this every now and then because I would enjoy it as much or more than the other options.
You had me at garum
Discipline dedication patience fab video
He will be talking about this when he is 80. Well done!
Wow that is insane
chef is real deal
Everthing looks inedible
or the opposite?
This guy might have the coolest job ever
bro is so aweosme
What is the brand of those square plastic tubs, and the squeeze bottles with the long thin nozzles? see them used across the US but havent seen anything similar here in AUS.
I’m here for the bromance between William and Mads!!
coked out by 7.45am
Can someone please help git rid of these 2 subscribers?!?!
Does anyone know where I could obtain those plastic herb tubs? For spices? Thanks!! Great video
You mean deli containers ?
Not deli’s they’re square plastic containers
chef never sleeps XD
Nice!
Wait. Is he a research & development chef? I can’t be totally sure because he only said it about 17 times. 😂
Do they pay the staff this time ?
🤣🤣🤣🤣🤣
@@Pvpsox never enough if any, but that's their choice though its often a bit like a cult
I assume that's why most of the people that show up at this point aren't employed with the magazine
they're doing cool stuff