A Lower Chef To Be A Great Chef (Full Movie AI)
#ai #technology #dramaai #shortdrama #saddrama #happydrama #fruitai #sadstory #revengestory #aidrama #aigenerate #aivideo #fantasydrama #fantasystory #lovestory #alpha #princess
#ai #technology #dramaai #shortdrama #saddrama #happydrama #fruitai #sadstory #revengestory #aidrama #aigenerate #aivideo #fantasydrama #fantasystory #lovestory #alpha #princess
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KesenanganTranskrip
00:00:00I can barely fry an egg, this is insane.
00:00:04One bowl, if it turns to garbage, nobody has to know.
00:00:09Rice first separated, eggs still soft.
00:00:12Keep it moving.
00:00:14Let the wok do the work.
00:00:20Holy crap, I made this?
00:00:23Aaron, delivery's here, I need another set of hands.
00:00:26Coming.
00:00:27Table three is eight minutes behind.
00:00:30If you're standing still, you're in the damn way.
00:00:33Easy, don't spill it.
00:00:39Aaron Cole.
00:00:41I'm sorry, chef, Brooke hit my arm.
00:00:44Did she?
00:00:45I never touched her, she lost her grip.
00:00:47Anybody see something?
00:00:52I'll remake the sauce.
00:00:54No, you won't, you're done touching food for today.
00:00:56Clean this up, scrub the back prep area, then finish the dry storage count.
00:01:00Chef, prep is already behind.
00:01:02Then you'd better move fast.
00:01:03And if I find one shard on this floor, you're staying late.
00:01:07Watch your hands next time.
00:01:08Same craft, different day.
00:01:10Nobody cares what happened.
00:01:12They just need someone to blame.
00:01:16Just finish the count.
00:01:18Then you can eat.
00:01:21Heat control.
00:01:21Oh, shit!
00:01:24Heat control.
00:01:26Knife angle.
00:01:27Season in layers.
00:01:28Sichuan Cantonese.
00:01:29Shandone.
00:01:30Huayang.
00:01:30Separate every grain.
00:01:32Hot walk fast hands.
00:01:34I got shocked.
00:01:38No way.
00:01:39I know how to cook all of this.
00:01:42I can barely fry an egg.
00:01:43This is insane.
00:01:46One bowl.
00:01:47If it turns to garbage, nobody has to know.
00:01:51I can barely fry an egg.
00:01:53This is insane.
00:01:55One bowl.
00:01:56If it turns to garbage, nobody has to know.
00:02:00Rice first separated, eggs still soft.
00:02:03Keep it moving.
00:02:05Let the walk do the work.
00:02:11Holy crap.
00:02:13I made this?
00:02:14Erin!
00:02:15Delivery's here.
00:02:15I need another set of hands.
00:02:17Coming!
00:02:20Marcus, private dining needs something simple and hot.
00:02:23Mr. Harris hasn't touched a damn thing.
00:02:26Run that.
00:02:27There's no ticket on it.
00:02:28I said run it!
00:02:30Do you want them waiting another ten minutes?
00:02:32Fine.
00:02:34Arthur, we can have the kitchen make something else.
00:02:36Anything you think you can handle.
00:02:38Don't turn dinner into a medical emergency, Tom.
00:02:40I'm fine.
00:02:41One more dish from the kitchen.
00:02:42What is that?
00:02:44That's not on the menu.
00:02:45Chef Marcus told me to bring it in.
00:02:48Leave it.
00:02:48Arthur, we don't even know what's in it.
00:02:52It smells better than everything else on this table.
00:02:54That's enough for me.
00:02:57Wait, this is insanely good.
00:03:05Arthur, you're actually eating.
00:03:07Whatever that is, you'd better keep it on the menu.
00:03:11That's the first meal I've wanted in months.
00:03:14Who made it?
00:03:17Wait, this is insanely good.
00:03:22Who made it?
00:03:23Chef Marcus sent it out.
00:03:26I'll get him.
00:03:28Marcus, private dining wants you.
00:03:30Arthur Harris just finished your entire bowl of fried rice.
00:03:33My fried rice?
00:03:34The bowl you sent in with Lena.
00:03:36Come on, this could be huge for us.
00:03:40All right, let's not keep him waiting.
00:03:43You made the fried rice?
00:03:44Yes, sir.
00:03:45It's simple, but every bite works.
00:03:48What did you put in it?
00:03:48Nothing fancy.
00:03:50Eggs, rice, scallions, bacon, and proper heat.
00:03:54I'll be back tomorrow, same time, same dish.
00:03:57Absolutely.
00:03:58I'll make it myself.
00:03:59You may have just saved this place.
00:04:01Arthur Harris cleaned the bowl?
00:04:03That's insane.
00:04:04He knows good food when he tastes it.
00:04:05Chef, this is unreal.
00:04:11Where's my bowl?
00:04:12That was yours?
00:04:13Yeah.
00:04:14Why?
00:04:15Marcus sent it to private dining.
00:04:17Mr. Harris ate the whole thing.
00:04:19I've never seen him eat like that.
00:04:21Did Marcus tell them he made it?
00:04:25You made that rice?
00:04:26You already knew it wasn't yours.
00:04:28Mr. Harris is coming back tomorrow.
00:04:30You'll make the same dish again.
00:04:32Then you'll stay out of the dining room and keep your mouth shut.
00:04:35I'll be back tomorrow, same time, same dish.
00:04:38You'll make the same dish again.
00:04:39Then you'll stay out of the dining room and keep your mouth shut.
00:04:42So you can take credit again?
00:04:43So you can keep your job.
00:04:45Don't confuse the two.
00:04:46He stole one bowl.
00:04:48Tomorrow, he'll have to steal the skill behind it.
00:04:50You brought us all the way downtown for fried rice?
00:04:53Yesterday, I finished the whole bowl.
00:04:55That hasn't happened in months.
00:04:57Now I'm curious.
00:04:59Good afternoon, gentlemen.
00:05:01The kitchen is finishing your special order now.
00:05:03The same chef as yesterday?
00:05:04Marcus is handling it personally.
00:05:06Good.
00:05:07I know exactly what was in that bowl.
00:05:10I don't need Aaron to make rice and eggs.
00:05:15Chef, the rice is clumping.
00:05:16I can see that.
00:05:21That doesn't look like yesterday's.
00:05:23It's a different presentation.
00:05:25Put it in a bowl.
00:05:27Pick up for private dining.
00:05:29You want me to serve this?
00:05:31Unless you're planning to cook another one.
00:05:33This is the famous dish.
00:05:41This isn't it.
00:05:42Is something wrong?
00:05:43It's greasy, uneven, and half of it tastes burnt.
00:05:45Yesterday's rice was nothing like this.
00:05:48This tastes like somebody panicked halfway through.
00:05:50You told me the same chef, mate.
00:05:52Marcus said he did.
00:05:53Then bring him in.
00:05:55Mr. Harris, I heard there was a problem.
00:05:57Did you make yesterday's fried rice?
00:05:59Yes.
00:05:59Today's batch just got a little too much heat.
00:06:01I can fix it.
00:06:02Yesterday's rice was cooked with confidence.
00:06:04This was cooked by somebody guessing.
00:06:06One bad plate doesn't make me a liar.
00:06:10Wait.
00:06:13What are you carrying?
00:06:14My lunch.
00:06:15Fried rice.
00:06:17May I?
00:06:21This is it.
00:06:22You made that?
00:06:23Yes.
00:06:24What about yesterday's bowl?
00:06:26I made one for myself and left it on the pass.
00:06:28When I came back, it was gone.
00:06:30That proves nothing.
00:06:31She could have copied what I made.
00:06:33You mean the dish you couldn't make five minutes ago?
00:06:37Make another one.
00:06:39Right now, where everyone can see you.
00:06:41Sure.
00:06:52There you go.
00:06:57Same texture.
00:06:59Same aroma.
00:07:00There's no question who made it.
00:07:01You lied to Arthur.
00:07:03You lied to me.
00:07:04And you stole credit from one of my employees.
00:07:08Over fried rice?
00:07:10Are you seriously turning on me over something this basic?
00:07:13Basic didn't stop you from screwing it up.
00:07:15One bowl of rice doesn't make her a chef.
00:07:18Put an actual entree in front of her and she'll fold.
00:07:20Enough, Marcus!
00:07:22Let us cook the same protein.
00:07:23Beef entree, no excuses.
00:07:25Then we'll see who belongs behind that line.
00:07:28You don't owe him a contest.
00:07:29I know.
00:07:31I'll do it anyway.
00:07:32Good.
00:07:32But when you lose, you don't get to call it luck again.
00:07:37Australian M9 Wagyu.
00:07:39Red wine deduction.
00:07:40Truffle mashed potatoes.
00:07:41That's a real entree.
00:07:44You're using scraps?
00:07:45You were going to throw them into stock.
00:07:47They're still good beef.
00:07:49This should be quick.
00:07:51Expensive beef can carry a weak cook.
00:07:54Cheap sets don't forgive mistakes.
00:08:05All that smoke doesn't make it fine dining.
00:08:07Good.
00:08:08I'm making food, not table decor.
00:08:18Wokie first.
00:08:22Perfect temperature.
00:08:23The sauce is excellent.
00:08:28How is this so tender?
00:08:30Cut against the grain.
00:08:31Short marinade.
00:08:32High heat.
00:08:32Treat the cut right, and it gives you everything it has.
00:08:35It's hot, but I keep wanting another bite.
00:08:38Your steak is excellent, Marcus.
00:08:40I've eaten hundreds just like it.
00:08:41You're choosing scraps over M9 Wagyu?
00:08:44That's bullshit.
00:08:45Price isn't flavor.
00:08:46A real chef should know that.
00:08:48You're done here.
00:08:49You're firing me because I lost a cook-off?
00:08:52I'm firing you because you stole her work and lied to a guest.
00:08:55The contest only proven you're not half as good as you think you are.
00:08:58You think this place is going to survive on cheap rice and scraps?
00:09:00Good luck with that.
00:09:04Aaron, I owe you an apology.
00:09:06I should have paid closer attention to what was happening in my own kitchen.
00:09:09You know now.
00:09:10I want you to build a Chinese menu for this restaurant.
00:09:12Your own station, a chef title, and chef pay.
00:09:15You're making me the Chinese chef?
00:09:17If you want the job.
00:09:18I do.
00:09:19Save me a table when that menu launches.
00:09:21I'll save you two.
00:09:22You'll want to bring friends.
00:09:26Settling in?
00:09:27Getting there.
00:09:29I reorganized the station and cut the first order down to what we'll actually use.
00:09:33Marcus is gone, and some of his regulars may go with him.
00:09:36We were already down 20% this quarter.
00:09:38I want to reopen the pickup window for weekday lunch.
00:09:41For Chinese takeout?
00:09:43For Chinese takeout?
00:09:44Three rice bowls.
00:09:46Fast pickup.
00:09:47Fair prices.
00:09:48No reservations.
00:09:50Oak Street has been a French restaurant for 40 years.
00:09:53Our regulars might think we've lost our minds.
00:09:55The people working around here don't have 90 minutes for lunch.
00:09:58They need something hot, filling, and ready in five minutes.
00:10:02And if nobody buys it?
00:10:03We start with small batches.
00:10:04Anything that doesn't move never gets a second batch.
00:10:07Low risk?
00:10:08Useful answer.
00:10:10All right.
00:10:11Three days.
00:10:12That's enough.
00:10:1830 minutes and not one order.
00:10:20Give it time.
00:10:21Lunch Rush doesn't wait.
00:10:22If nobody stopped by now, they probably won't.
00:10:25Then we'll know by 1.30.
00:10:29What can I get in 30 seconds?
00:10:31I've got a one o'clock meeting.
00:10:32All three bowls are ready.
00:10:33Braised beef.
00:10:34To go.
00:10:35$16.
00:10:42One down.
00:10:44Only about 60 more to break even.
00:11:00Was something wrong?
00:11:01Yeah.
00:11:02I only bought one.
00:11:03Give me a tomato and egg bowl for my co-work.
00:11:06You liked it?
00:11:07Best lunch I've had around here in months.
00:11:09Just make the second one fast.
00:11:10You got it.
00:11:13Okay.
00:11:13That was a hell of a review.
00:11:15Two down.
00:11:16The beef bowl is the one I told you about.
00:11:18The tomato and egg was yours too, right?
00:11:20Yeah.
00:11:21I'll take that.
00:11:23Mepong tofu's almost out.
00:11:25Second batch is ready.
00:11:27Move it to hot holding and start the next beef order.
00:11:30You planned all of this before we sold the first bowl?
00:11:33I planned for it to work.
00:11:37Tom, when did you start serving that?
00:11:39Yesterday.
00:11:40Our new Chinese chef designed the menu.
00:11:42Is everything spicy?
00:11:44Not the tomato and egg.
00:11:45Then bring me one.
00:11:47Let's see what all the attention is about.
00:11:53Let's see what all the time is about.
00:11:54Well?
00:11:56This is real comfort food.
00:11:57Simple, warm, and exactly what I wanted without knowing it.
00:12:01I'll tell Aaron.
00:12:02Tell her I'm ordering this again tomorrow.
00:12:05My trainer brought me the Mako tofu yesterday.
00:12:07Good protein, and it actually filled me up.
00:12:09You walked three blocks for tofu?
00:12:11Taste it before you talk shit.
00:12:12One braised beef for here.
00:12:14Two Mapo tofu to go.
00:12:15Three tomato and eggs.
00:12:17Third batch of beef is ready.
00:12:18Let's see what's going on.
00:12:18Move it to the line.
00:12:19Start cutting beef for the next one.
00:12:22Aaron, come look at this.
00:12:23How bad is it?
00:12:24Those three lunch shifts brought in what the entire restaurant made last week.
00:12:27Food costs stayed on target, waste was almost zero, and half the lunch customers came back.
00:12:31For the first time in six months, we may finish a month in the blad.
00:12:35Then we give them a reason to come on weekends.
00:12:37What are you thinking?
00:12:39Dim sum brunch.
00:12:41Dim sum brunch.
00:12:42Dim sum brunch.
00:12:42Shrimp dumplings, lava buns, sampan congee, small plates people can share, and dishes families can order together.
00:12:48How soon can you launch it?
00:12:50How soon can you launch it?
00:12:51If I get the ingredients and two people for prep.
00:12:54Done.
00:12:58Third batch ready?
00:12:59Two more minutes.
00:13:00If the dough dries out, the wrappers will crack.
00:13:03You beat me here by an hour.
00:13:05Dim sum doesn't come out of a microwave.
00:13:07We've served eggs, Ben and Eck, croissettes, and pancakes every weekend for 40 years.
00:13:11Our regulars don't love surprises.
00:13:12We're not taking anything away.
00:13:14Dim sum runs as a limited menu alongside brunch.
00:13:16And if it doesn't sell?
00:13:18Then we eat very well after closing.
00:13:25You can see right through them.
00:13:26That's what a proper Hango wrapper should look like.
00:13:29Thin, translucent, and just chewy enough.
00:13:32I've only had those thick frozen dumplings from China down.
00:13:34They look nothing like this.
00:13:35Then today you get the real thing.
00:13:37After the customers.
00:13:38That last part feels unnecessary.
00:13:41Steamed dumplings at brunch?
00:13:43The frozen ones I tried were all dough and barely any filling.
00:13:46These don't look frozen.
00:13:49Two eggs, Benadist, roasted potatoes, and coffee.
00:13:52Of course.
00:13:56Hold on.
00:13:57Is that the shrimp dumpling?
00:13:59Hargau.
00:14:00They just came out of the steamer.
00:14:02Fine.
00:14:02Add one basket.
00:14:04Good choice.
00:14:07Okay, those are gorgeous.
00:14:10Pretty doesn't mean good.
00:14:22Steamed dumplings at brunch?
00:14:39Well, I'll take that as a yes.
00:14:42This is nothing like the frozen stuff.
00:14:44The shrimp actually tastes fresh.
00:14:46You ordered four, right?
00:14:48We're ordering another basket.
00:14:52Dad, what's in those yellow buns?
00:14:56Salted egg custard.
00:14:57Can we get them?
00:14:59You don't even know if you'll like them.
00:15:01That's why I need to try one.
00:15:03One basket of the custard buns and two sampan conchis, please.
00:15:06I'll put that in.
00:15:08It's hot.
00:15:09Let your dad open it.
00:15:15It has lava inside.
00:15:20Sweet, salty.
00:15:21You'll like it.
00:15:25Can I have the whole one?
00:15:26That was always the plan.
00:15:30I'll try the congee.
00:15:32Sampan congee?
00:15:33Just one bowl.
00:15:44Is this the place doing dem-sum inside an old French restaurant?
00:15:47That's us.
00:15:48Bring me the full limited menu.
00:15:50I'm filming a review.
00:15:55I found legit dem-sum in a 40-year-old French restaurant in Lower Manhattan.
00:16:00The Hongau wrapper is thin.
00:16:02The shrimp actually snaps.
00:16:04And this salted egg custard bun is ridiculous.
00:16:07Don't sleep on the congee either.
00:16:09It's warm, savory, and packed with seafood.
00:16:16Oak Street just became a brunch spot.
00:16:22This is the place from the video, right?
00:16:25Yeah.
00:16:26And apparently half of New York saw it before we did.
00:16:29We came all the way from Brooklyn,
00:16:30so please tell me the Hargau isn't sold out.
00:16:32You made it just in time.
00:16:34The next batch is in the steamer.
00:16:36We'll take two baskets.
00:16:38And the llama buns from the video.
00:16:42Hargau sold out again.
00:16:44That's the fourth batch.
00:16:45People are coming in from Brooklyn because of Anna's video.
00:16:48She only posted a few hours ago.
00:16:51Then stop talking and clear some space.
00:16:53We need another batch.
00:16:54Yes, chef.
00:16:55You don't sound surprised.
00:16:58I'm busy.
00:17:03Guess what we made?
00:17:05Enough to pay for all those bamboo steamens?
00:17:07More than double our usual Saturday brunch revenue.
00:17:10Every basket of hangog and custard bowls sold out.
00:17:12We barely have any conchi left.
00:17:14People are already asking if we're doing it again tomorrow.
00:17:17Then dim sum becomes a regular weekend service.
00:17:19We can add two items next week.
00:17:21Anything else?
00:17:22Several customers asked whether we serve Chinese food at night.
00:17:26We should give them an answer.
00:17:27What kind of menu?
00:17:28Late night Sishian food.
00:17:30Boiled fish in chili oil.
00:17:32Sliced beef and tripe in chili sauce.
00:17:34Hot, bold food for people who aren't ready to go home.
00:17:37How soon?
00:17:38Next week.
00:17:38Do it.
00:17:39Whatever equipment and staff you need, send me the list.
00:17:45All of that goes into one dish?
00:17:47Not all heat tastes the same.
00:17:49You want aroma first, then the numbing heat.
00:17:53Fu-chi-fi-pian?
00:17:55What am I supposed to call this at the table?
00:17:57Sishuan chili beef and tripe?
00:17:59Use the traditional name if they ask.
00:18:057.15 and nothing.
00:18:08Give it another minute.
00:18:13You smell that?
00:18:16You smell that?
00:18:17Yeah.
00:18:19Why does a French restaurant smell like chilis?
00:18:21They've got a late night Sishan menu, boiled fish in chili oil, and beef with tripe.
00:18:25That bowl is completely red.
00:18:27I'm not trying to die before we get to the bar.
00:18:29We'll get mild.
00:18:30If it sucks, we leave.
00:18:34Fine, but you're trying it first.
00:18:38You're officially our first late night table.
00:18:41Do we win anything?
00:18:43The freshest batch in the building.
00:18:45I'll take it.
00:18:46One mild boiled fish and one beef and tripe appetizer.
00:18:49And two cokes.
00:18:50Cold ones.
00:18:52Smart call.
00:19:01That's mild?
00:19:03Apparently.
00:19:14Too hot?
00:19:16No, it's freaking good.
00:19:17The fish is crazy tender.
00:19:24Okay, I get it.
00:19:25It's spicy, but there's actual flavor under it.
00:19:28This one's even better with a drink.
00:19:30I'm posting this.
00:19:32Nobody's going to believe we found Sichuan food in here.
00:19:35I'm putting it on my Instagram story.
00:19:40My friends need to try this.
00:19:42Tell them to order extra hot.
00:19:44Why?
00:19:47Because I want to watch them suffer.
00:19:52Table two, medium boiled fish.
00:19:53Table five, two beef and tripe, one rice.
00:19:55Got it.
00:19:58This is the place.
00:19:59I'm getting extra hot.
00:20:01You said that last time and cried into your noodles.
00:20:03That was different.
00:20:05Your tear gaze won't know the difference.
00:20:13You okay?
00:20:14No.
00:20:15And nobody touched my side of the bowl.
00:20:21Half the dining room is full.
00:20:23Jessie's friends brought more friends.
00:20:25Two tables already asked what we're adding next.
00:20:27Nothing yet.
00:20:28We get these two right before we expand.
00:20:31You're really not going to celebrate?
00:20:33Ask me when we sell out.
00:20:43Who was that?
00:20:49Who was that?
00:20:50Who was that?
00:20:51Aaron!
00:20:51Get in here and look at tonight's numbers.
00:20:54We made more than the lunch rush.
00:20:56Whoever he is, he wasn't here for dinner.
00:20:58Table seven wants another braised beef bowl.
00:21:00Table ten needs two hargau.
00:21:02And table three is asking about the fish.
00:21:04I'll call the kitchen.
00:21:09How is everything?
00:21:10Excellent.
00:21:11I found you on TikTok last week.
00:21:13And this is already my third visit.
00:21:15Honestly, some of this is better than what I've had in Chinatown.
00:21:18I still can't believe the chef is a white woman.
00:21:20Believe it.
00:21:21She's the real deal.
00:21:29Good afternoon.
00:21:30Table for one?
00:21:31I'm looking for someone.
00:21:33Your chef.
00:21:34Chef Aaron?
00:21:35May I ask who you are?
00:21:37Chen Dayan.
00:21:38I've cooked Huayang cuisine in Chinatown for 40 years.
00:21:41People keep talking about the white chef at Oak Street, so I came to see for myself.
00:21:46I'll see if she has a minute.
00:21:49There's a master Chen outside.
00:21:51He's cooked Huayang food in Chinatown for 40 years.
00:21:55What does he want?
00:21:57There's a master Chen outside.
00:21:59What does he want?
00:22:00To inspect you, apparently.
00:22:02He doesn't believe a white chef can cook authentic Chinese food.
00:22:05Then let him come in.
00:22:06We're in the middle of service.
00:22:08He came to see the kitchen.
00:22:10Let him see it working.
00:22:12All right, but if he starts insulting my chef, he's leaving.
00:22:17Fair enough.
00:22:21You're Aaron Cole?
00:22:23I am.
00:22:24Master Chen.
00:22:26I've heard people say your Chinese food is more authentic than restaurants in Chinatown.
00:22:31I don't believe it.
00:22:34Chinese cooking takes foundation, heat control, and years of muscle memory.
00:22:40You don't get that from copying a few recipes.
00:22:43I agree.
00:22:46You're young, and you're a foreigner.
00:22:48I think you learned enough surface tricks to build a good marketing story.
00:22:52Her customers clearly disagree.
00:22:55Customers can be fooled.
00:22:57Knife work cannot.
00:22:58Make wensi tofu.
00:22:59If you can do that properly, I'll admit you have real skill.
00:23:04That's the dish where the tofu is cut like hair.
00:23:07Make wensi tofu.
00:23:08That's the dish where the tofu is cut like hair.
00:23:12That's the one.
00:23:13You can say no.
00:23:14Failing in front of your own kitchen would be worse.
00:23:17I'll do it.
00:23:32I can't even see each cut.
00:23:34Then stop talking before you make her miss one.
00:23:44That's tofu?
00:23:55Fine without breaking.
00:23:57Soft without falling apart.
00:23:59The broth is clean, but it still carries flavor.
00:24:03I've made Huayang food for 40 years.
00:24:06There aren't three chefs in New York who can cut wensi tofu better than this.
00:24:13I came in believing foreign chefs were all flash and no foundation, good enough to fool western diners.
00:24:19I was wrong.
00:24:22Your skill is real.
00:24:23Better than plenty of chefs who have worked in Chinatown for years.
00:24:27My judgment was narrow.
00:24:29And I owe you an apology.
00:24:31Apology accepted.
00:24:32No speech about how Chinese food belongs to everyone?
00:24:37The food already answered you.
00:24:40Good answer.
00:24:42Come to my restaurant in Chinatown sometime.
00:24:45We'll talk cooking instead of skin cage.
00:24:48I'd like that.
00:24:49Whatever happens to this restaurant, protect the foundation.
00:24:54A trend disappears.
00:24:55Real technique stays.
00:24:58I'll remember.
00:25:0017 Oak Street.
00:25:01New York's Chinese food scene is going to remember that name.
00:25:06You're welcome back anytime.
00:25:13Aaron, we just got an offer.
00:25:15A big one.
00:25:18From who?
00:25:19Arthur Harris.
00:25:20He's hosting a business gala at his private club next Saturday.
00:25:23More than 20 tables, all major people from New York business areas.
00:25:28He wants Oak Street to cater the entire dinner.
00:25:31And he specifically asked for you to lead the Chinese menu.
00:25:35Did he give us a menu?
00:25:37No.
00:25:38He said he trusts you.
00:25:39You can choose the dishes.
00:25:44Then the centerpiece should be braised sea cuber with scallions.
00:25:47A Shanduan classic with enough weight for that room.
00:25:51Can we source what you need?
00:25:52Premium dried sea puceum, good scallions, and enough time to rehydrate it properly.
00:25:58Don't rush the process.
00:26:00Send me the full list.
00:26:02If you want the best ingredients, you'll get them.
00:26:05Then tell Arthur we're in.
00:26:06I already did.
00:26:08I knew what you'd say.
00:26:13Lunch made them notice us.
00:26:16This dinner decides whether they take us seriously.
00:26:34Arthur passed on a three-star French chef for this?
00:26:37Apparently the chef is a young white woman making Chinese food downtown.
00:26:41So it's a social media dinner.
00:26:42That's what it sounds like.
00:26:44Char sow and sweet and sour fish at a business gala?
00:26:47I was expecting something more serious.
00:26:53You're going to tear that paper in half.
00:26:55These people have eaten food from the best chefs in the world.
00:27:00If one course goes wrong, they'll remember it for years.
00:27:03I've eaten Erin's food.
00:27:04She's the only reason I started enjoying meals again.
00:27:07A fried rice bowl is different from serving more than 200 guests.
00:27:10She handled your dying restaurant.
00:27:12She can handle this room.
00:27:14I trust her.
00:27:15I'm just not sure they're ready to.
00:27:16Then let the food do the convincing.
00:27:24Char-shao first.
00:27:25Longjing shrimp second.
00:27:27Mandarin fish third.
00:27:28Sea cucumber is the main.
00:27:30Cabbage closes the savory courses.
00:27:33Eight minutes between the first two.
00:27:35The fish goes out only after every table is cleared.
00:27:38No hot plate waits at the pass.
00:27:4023 tables.
00:27:42I've never worked a room this big.
00:27:44Don't cook for 23 tables.
00:27:46Cook the plate in front of you.
00:27:48Then do it again.
00:27:49One plate at a time.
00:27:51Got it.
00:27:52First course.
00:27:52Go.
00:28:00At least it doesn't look like takeout.
00:28:03That's a low bar.
00:28:07At least it doesn't look like takeout.
00:28:09That's a low bar.
00:28:16You were saying?
00:28:18The edges are crisp, but the center's still tender.
00:28:22It's sweet, but not sticky sweet.
00:28:24So, not takeout?
00:28:26Not even close.
00:28:33Still worried?
00:28:35Ask me after the main course.
00:28:37That's progress.
00:28:40Dining room is clear.
00:28:42Fire the shrimp.
00:28:47Second course.
00:28:48Go.
00:28:50That's completely different from the first course.
00:28:53Lighter.
00:28:54And the tea is actually there.
00:28:56It doesn't taste like someone threw leaves on top for decoration.
00:29:02All right.
00:29:03Now I want to see what she does next.
00:29:20Sauce is ready.
00:29:22It needs to coat the fish, not drown it.
00:29:25Another 30 seconds.
00:29:26I thought the fried rice service was stressful.
00:29:28Fried rice changed my job.
00:29:30This changes the restaurant.
00:29:36Damn, that looks expensive.
00:29:38Tonight, it needs to.
00:29:41Third course, go.
00:29:42Yeah, okay.
00:29:47That's the fish from the menu?
00:29:49I thought squirrel shaped was just a name.
00:29:58Crisp outside, soft inside.
00:30:01And the sauce is sharp enough to cut through the fried fish.
00:30:04You sound like you're writing the review now.
00:30:08I'm admitting I was wrong.
00:30:11Try not to enjoy it too much.
00:30:12Too late.
00:30:23Three tables have asked to meet the chef.
00:30:25Two more want catering information.
00:30:27Tell them she'll come out after the main course.
00:30:30Take their contact details.
00:30:32Yes, sir.
00:30:32Main course hasn't even landed.
00:30:35Now you can ask me again.
00:30:37Still worried?
00:30:37Not about the food.
00:30:39Now I'm worried we don't have enough dates on the calendar.
00:30:48All 23 tables are ready.
00:30:51Check the sauce one last time.
00:30:53If it breaks, don't send it.
00:30:56Sauce is holding.
00:30:57Main course, go.
00:31:01This is braised sea cucumber with scallions, a classic dish from Shanduan Cuisine.
00:31:07It takes patience, restraint, and a chef who knows when not to rush.
00:31:14No odor, no rubbery texture.
00:31:16It's rich, but the scallions keep it from feeling heavy.
00:31:19I thought Chinese food was mostly fast wok cooking.
00:31:23This tastes like it took days.
00:31:24The sea cucumber did.
00:31:27Then I've been judging an entire cuisine by takeout menus.
00:31:30That was stupid.
00:31:32Stupid.
00:31:40She knew exactly when to pull back.
00:31:43You're definitely booking her, aren't you?
00:31:45I'm checking my calendar before everyone else does.
00:31:49You were right.
00:31:50That wasn't a social media dinner.
00:31:52That was one of the best meals I've had this year.
00:31:55The chef is Erin Cole at 17 Oak Street.
00:31:58Call Tom before her calendar fills up.
00:32:03I'm hosting a private dinner next month.
00:32:06I want this team.
00:32:09We'll check the date tonight.
00:32:16Sophia Lane, New York Food Weekly.
00:32:18Of course.
00:32:19Did you enjoy the dinner?
00:32:20Enough to change next week's cover.
00:32:22I'd like to interview Chef Cole.
00:32:25She's in the kitchen.
00:32:26I'll take you to her.
00:32:34Erin, this is Sophia Lane from New York Food Weekly.
00:32:37She wants to interview you.
00:32:42Nice to meet you.
00:32:43That was an exceptional menu.
00:32:45The char sough was controlled,
00:32:47the shrimp was delicate,
00:32:49and the sea cucumber had real depth.
00:32:52Thank you.
00:32:53I've interviewed chefs who've spent their entire careers
00:32:56on one regional Chinese cuisine.
00:32:58You moved through several traditions in one dinner
00:33:00and never made it feel random.
00:33:02How did you learn all of this?
00:33:04I don't treat Chinese food like one flavor or one category.
00:33:08Every dish has a history, a technique,
00:33:10and a reason it's made that way.
00:33:12I study those before I change anything.
00:33:15That sounds like more than casual study.
00:33:17I care enough to do it right.
00:33:21A lot of chefs would have given me a 10-minute speech.
00:33:24They probably like interviews more than I do.
00:33:26I'm writing a full feature.
00:33:27If my editor agrees, you'll be on next week's cover.
00:33:31I appreciate it.
00:33:32Don't thank me yet.
00:33:33I still write honestly.
00:33:35That's the only kind worth reading.
00:33:40There's the chef who just took over my dinner.
00:33:42I thought you were hosting.
00:33:44I welcomed the guests.
00:33:46You gave them something to talk about.
00:33:48Four private dinners were requested before dessert.
00:33:51There are more waiting to speak with Tom.
00:33:54If every inquiry confirms,
00:33:56our private event calendar is full for three months.
00:34:00Between that and regular service,
00:34:02Oak Street will be busy through the end of the year.
00:34:05Remember when we couldn't sell one rice bowl?
00:34:08That was three weeks ago.
00:34:10Feels like another life.
00:34:13I owe you an apology.
00:34:15Before dinner, I assumed this menu was a gimmick.
00:34:19You tried the food.
00:34:21That's all I needed.
00:34:23I said Chinese food didn't belong at a formal business dinner.
00:34:27I won't make that mistake again.
00:34:28Good.
00:34:29Because your next dinner will cost more.
00:34:33Fair enough.
00:34:41Tonight, you saved me from having a heart attack.
00:34:45You're welcome.
00:34:46Six months ago, I was deciding which bills I could afford to pay.
00:34:49Now, people are fighting for dates on our calendar.
00:34:51Don't spend the money yet.
00:34:53Can you let me enjoy this for 30 seconds?
00:34:56You've got 28 left.
00:34:59What comes after this?
00:35:00You've got lunch crowds, weekend families, late night lines, and now the private event crowd.
00:35:06What's left?
00:35:10Chinese food isn't one menu.
00:35:12It can be a five-minute lunch, a bowl of kong joe, a late night meal, or the center of
00:35:18a room like this.
00:35:20So you're not done.
00:35:22Not even close.
00:35:23To whatever comes next.
00:35:28As long as it doesn't start at six in the morning.
00:35:30No promises.
00:35:38They finally see what Chinese food can be.
00:35:41Now I have to prove this wasn't a lucky run.
00:35:5017 Oak Street.
00:35:51How can I help you?
00:35:54No, ma'am.
00:35:55Chef Cole doesn't offer private cooking lessons.
00:35:59Yes, I'm sure.
00:36:01This is getting ridiculous.
00:36:08We've had 43 private event inquiries since this came out.
00:36:11And at least 12 people asked whether Erin could cook in their apartment.
00:36:16She can't.
00:36:17I know.
00:36:18I just enjoy hearing you say no to rich people.
00:36:25Why is my face on the front desk?
00:36:27Because it's selling reservations.
00:36:29She made me sound more interesting than I am.
00:36:32That's journalism.
00:36:35Arthur, good morning.
00:36:38120, when?
00:36:40Yes, she's here.
00:36:42Erin, I'm hosting an annual donor dinner next Saturday.
00:36:46120 guests, 12 tables, press included.
00:36:50That's smaller than the business gala.
00:36:52And much less private.
00:36:54Board, our largest donors, and half the city's charity press will be there.
00:36:59If dinner goes well, everybody hears about it.
00:37:01If it goes badly, everybody hears that too.
00:37:04What menu does the board want?
00:37:06The one they've been hearing about all week.
00:37:08They specifically asked for the sea cucumber.
00:37:11You can adjust the service for 12 tables.
00:37:14But I don't want you hiding the Chinese food behind familiar American dishes.
00:37:18I wouldn't take the job if I had to.
00:37:21Is that a yes?
00:37:22Send us the venue schedule, kitchen plan, allergy list, and final headcount.
00:37:26Then it's a yes.
00:37:28You'll have everything by noon.
00:37:31You didn't even pretend to think about it.
00:37:33You already knew I'd say yes.
00:37:34I was hoping you'd be the cautious one this time.
00:37:37I am being cautious.
00:37:38That's why I asked for the allergy list.
00:37:50One bowl of rice.
00:37:51That's all it took for her to steal my kitchen, my title, and every contact I spent years building.
00:38:12You drink in that or threatening it?
00:38:13Keep it.
00:38:14You already paid for it.
00:38:16Then drink it yourself.
00:38:26Let's see how well she cooks when 120 people are waiting for her to fail.
00:38:39The menu's almost identical to the last gala.
00:38:42That's what the board requested.
00:38:44The food is familiar to us.
00:38:47The service isn't.
00:38:4912 tables instead of 23 should be easier.
00:38:53Only if you let the smaller number make you careless.
00:38:56Last time was a private business dinner.
00:38:58This one has a public schedule, press access, speeches, and a fixed fundraising program.
00:39:06Two shellfish allergies, one soy allergy, three gluten-free meals, and four guests who don't eat seafood.
00:39:13Every substitute gets made first, sealed, labeled, and stored separately.
00:39:18Nobody relies on memory.
00:39:20Red for shellfish, blue for soy, green for gluten-free, yellow for no seafood.
00:39:26Lena confirms the seat number with the venue captain before every course.
00:39:31Twice.
00:39:32Twice.
00:39:33Why are we writing down the exact volume of every sauce batch?
00:39:37We didn't do that at Oak Street.
00:39:38At the restaurant, one bad pan affects four orders.
00:39:43At this dinner, one bad batch affects 120 people.
00:39:47Initial volume, every seasoning by weight, tasting time, holding temperature, and the person who signed off.
00:39:53If something changes, we need to know what changed and by how much.
00:39:58You think something's going to go wrong?
00:40:00Something always goes wrong.
00:40:02The question is whether we catch it before the guest does.
00:40:09I'll handle final tasting on the sea cucumber.
00:40:12And if it tastes wrong, stop the course and call you.
00:40:15Even if we're 30 seconds from service.
00:40:18Especially then.
00:40:25Marcus Reed.
00:40:27That's me.
00:40:28You've worked this building before?
00:40:30A corporate gala two years ago.
00:40:31300 guests.
00:40:36You're assigned to Basement Ply and Recycling.
00:40:38You move sealed supplies to the service elevator and bring empty containers back down.
00:40:43Understood.
00:40:43You are not part of the culinary team.
00:40:46No prep rooms, no cooking line, no finished food.
00:40:50If you're unsure where you belong, ask me.
00:40:53Won't be a problem.
00:41:16Master Chen, Sophia, I'm glad you both came.
00:41:20Arthur said tonight is bigger than the last dinner.
00:41:24Fewer guests, more people waiting to write about it.
00:41:27That's usually how pressure works.
00:41:29You journalists really know how to calm a person down.
00:41:32I'm here as a guest tonight.
00:41:36Of course.
00:41:38Final check.
00:41:40Char Shao is holding.
00:41:42Six trays finished.
00:41:44Six waiting for the last glaze.
00:41:47Shrimp is portioned and cold.
00:41:49Tea stock is split into two batches.
00:41:5112 fish cleaned and scored.
00:41:54Oil stations are tested.
00:41:55Sea cucumber, 120 portions, plus plus 12 backups.
00:41:59Master sauce started at 10 liters.
00:42:01First tasting, signed off at 4.30.
00:42:06Guest count is final at 120.
00:42:09No seat changes on the allergy tables.
00:42:11We've made every dish on this menu before.
00:42:14That does not mean tonight runs itself.
00:42:16Taste, record, speak up.
00:42:19Nobody hides a mistake to protect their pride.
00:42:21Yes, chef.
00:42:28All guests seated.
00:42:29Foundation program begins in five minutes.
00:42:33Over the past year, the Harris Foundation delivered medical support to more than 3,000 families.
00:42:39Tonight, we're here to make that number bigger.
00:42:44Dinner comes from a restaurant that nearly disappeared, then rebuilt itself one service at a time.
00:42:51Please welcome 17 Oak Street and chef Erin Cole.
00:43:01First course in 30 seconds.
00:43:04Enjoy the applause.
00:43:07Enjoy the applause.
00:43:09It won't last through dinner.
00:43:13I thought donor dinners came with steak and potatoes.
00:43:16You read the menu.
00:43:18I didn't say I wouldn't eat it.
00:43:24All right.
00:43:26I'm listening.
00:43:41One plate can be talent.
00:43:43120 plates require control.
00:44:04Three courses down.
00:44:06Two to go.
00:44:07You're not checking your phone every 10 seconds anymore.
00:44:11I'm growing.
00:44:13Slowly.
00:44:17Clear the fish station.
00:44:20Fourth course final tasting in six minutes.
00:44:23I'm on it.
00:44:28Basement team, clear the service elevator for five minutes.
00:44:33Kitchen needs hot hold equipment moved upstairs.
00:44:35I'll take it.
00:44:37I'll take it.
00:44:44I'll take it.
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