NY Times magazine photographer Brett Beyer goes behind the scenes at Jean-Georges to document what the kitchen looks like at the height of the dinner rush. He captures the movements of the cooks as they work around the kitchen's five stations to create over 480 dishes on a random Thursday night. Jean-Georges Vongerichten explains how the staff says on task throughout service: "It's almost like doing surgery...You cook against the wall, turn around, plate it and it goes out...It's really well choreographed." [NYT]
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