Busy at 3 Michelin star Alinea in Chicago
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What really struck me most was in the 2 mins 41 seconds of this video not one completed plate. they are working on the same plates going into the video as going out. I get it. I get complex, purposeful plating but as Julia Child used to say "I can taste their fingers". Still its a pleasure to see someone at the top of his craft working.
cabriac 2 days ago
They use a traditional brigade system but do not have the classic "garde manger" etc. structure of most kitchens. Achatz doesn't serve traditional composed dishes and has always felt he needed a new structure to achieve this. This does appear to be a plating station which many restaurants do use. ie "line cooks" cook and sous chefs plate. Given the complexity of his plating it would make sense.
cabriac 2 days ago
@GingerGarlicOnion From what I know, they follow the kitchen design originally created by Troisgros (3 star restaurant, old school France), with various stations for various platings.
I think you are correct that it IS the garmo station. Since that's Grant Achatz, he's probably going to be the on in charge of final garnishing and saucing.
doggieGZ 2 weeks ago
is there people that only plate food, and people that only cook food, or is that a garmo station whats going on here
GingerGarlicOnion 2 weeks ago