“It’s 8:00 AM and as exec sous, the first thing I do to start the day is to build a fire so we can get cooking.” Sarah Baldwin, Executive Sous Chef at Osito in San Francisco, take us behind the scenes for an entire day of working the fires and serving plates at a restaurant with no stoves and no ovens—just old fashioned open flames.
Director: Gunsel Pehlivan
Director of Photography: Paul Helzer
Editor: Kris Knight
Creative Producer: Parisa Kosari
Associate Producer: Dimitri Lazarashvili
Camera Operators: Alan Hereford, Michael Lindemuth
Assistant Camera: Kavin Chan
Audio: Ted Ver Valen
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Production Assistant: Rachel Karp
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
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19 Replies to “No Stoves, No Ovens, All Live Fire: A Day With the Sous Chef at Osito | On The Line | Bon Appétit”
A Muscovy/Peking duck hybrid. That's going to be one big delicious bird. Muscovy ducks are huge.
I hope this bring more appreciation to BBQ restaurants across the country that also cook with live fire
this is fascinating
I love how the reality of how virtually all humankind cooked for thousands of years up until really only the last couple of centuries is now the new hotness in restaurants.
This is amazing
lots of meat left on those duck-carcasses. (she says, never having butchered a duck in her life)
I feel nothing anymore… Probably shouldn't explore that statement any deeper
@1:58 Shoot, me too!
I'm really hungry.
I think there is a place in Spain or Italy that does this?
This place is amazing. Must smell so good in the whole area around it.
Eh pero no se vio el servicio!!
I really like the new content BA is putting out. I had stopped keeping up with their videos but these Sous Chef videos are great!
What I found my restaurant !!!
I have to go to this restaurant!
Absolutely love the single long table style seating ????✨ Even as a vegan I can appreciate what they are doing and the way everything is utilized, the smoked mushroom trimmings, all aspects of the animals and even the mandarin peels. Love seeing traditional wood fire cooking. Traditional methods are too often being lost to history, props on them for the preservation of a beautiful art. ????
You lost me at duck brains.
I'd like to be her needy boyfriend! ????
This is a live fire exercise.
Parece el restaurant mas acogedor que vi en mi vida, y encima se llama Osito!
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