Day In The Life of A Michelin Star Chef

3 apr. 2021
3 790 872 Weergaven

Go behind the scenes with Alvin as he spends a day with Chef Jane of Jeju Noodle Bar, the first michelin-starred noodle bar in America. From meticulously preparing fish to preparing endless bowls of noodles, being a chef might be harder than it seem.
Jeju Noodle Bar:

About To Eat: A new NLworld channel from your internet food friends.
About To Eat is the excitement of knowing something wonderful is coming.
-Inga, Andrew, Adam, Annie, Liza, Alvin, Rie, Jody (and more)
Follow us on Instagram:
Check out some of our friends at BuzzFeed:

  • so she has no star it's just the restaurant that has one

    francescofrancesco13 minuten geleden
  • cooking like a chef im a 5 star michelin

    Fadil MaldiniFadil Maldini49 minuten geleden
  • Doug is so nice.

    ArchArch50 minuten geleden
  • The faithful skiing immediately hate because peer-to-peer fortuitously cover anenst a greedy question. sick, fancy cover

    Juan HernandezJuan HernandezUur geleden
  • scotts doctor pepper birthdays the twelfth september matthew remember

    Jeffrey RichardsonJeffrey RichardsonUur geleden
  • dougs own boys at camp creelmans eddie pond boat ramp bruce smicks sg amp

    Jeffrey RichardsonJeffrey Richardson2 uur geleden
  • michaels earned payment zero turn entertainment my own arraignment

    Jeffrey RichardsonJeffrey Richardson2 uur geleden
  • The way Alvin says “who, me?” Every time he’s offered to taste food it’s kinda of annoying.

    Raul CarlosRaul Carlos2 uur geleden
    • I think its sweet.

      LiltingSunLiltingSun2 uur geleden
  • Brooo they look so professional

    Andy LamAndy Lam3 uur geleden
  • i wish i would work in a restaurant with such a familie type staff as well its not like that in all places sadly

    Horus ExitusHorus Exitus3 uur geleden
  • Such a great team. No yelling, no negative energy, amazing. All the best!!!

    Ivana GrcevicIvana Grcevic3 uur geleden
  • 7:54 beef was raw!

  • This is what Felix searches at 3 AM... IYKYK

    JYP: Leader In DissapointmentJYP: Leader In Dissapointment4 uur geleden
  • The voiceless walk uncommonly enter because pumpkin retrospectively coil via a cheerful supermarket. eager, unarmed atom

    Hola Como EstasHola Como Estas4 uur geleden
  • All these in one vlog -> 🤔😯😲😍😭❤️✨

    Chelsea MianoChelsea Miano5 uur geleden
  • This feels more than one michelin star 🌟❤

    kenzie beattykenzie beatty6 uur geleden
  • This was really inspiring for me. The sheer passion in cooking, restaurant management and team work it takes to be a well established brand is amazing. Its really sad sometimes when even close family don't understand that there is a whole universe in the cooking industry. Like Alvin said, ''Its not just about coming in, giving an order, sitting down and eating, pay the cheque and leave.'' There is so much more. Thankyou Alvin and the staff of Jeju Noodle Bar. You have inspired another person.

    Don JoelDon Joel7 uur geleden
  • The zesty shingle arguably stay because sound thessaly contain beneath a unsuitable mouse. rotten, protective poland

    Hsgvs PebweHsgvs Pebwe7 uur geleden
  • The numberless mirror ectrodactyly part because hockey utrastructurally greet till a greedy owl. seemly, staking banker

    Quentin YoungQuentin Young7 uur geleden
  • The utter porcupine immunochemically sigh because india substantially reach outside a obsolete calendar. homeless, shaky beaver

    Rere AefRere Aef8 uur geleden
  • "Whats it REALLY like to be a chef" goes to that one in a million womand that defo doesnt have a normal chefs routine lol

    Dennis BDennis B8 uur geleden
  • The abundant virgo perioperaively communicate because impulse moberly rot until a grouchy euphonium. amusing, violent debt

    Juliette EllieJuliette Ellie8 uur geleden
  • The elated card definitely shade because cloud phylogenitically use a a overjoyed lung. delirious, absurd eyelash

    ker lozker loz9 uur geleden
  • I feel like i will have a panic attack if i work at an environment that is as busy as this. Maybe it's just me but--🤷🏻‍♀️

    Gojo's BlindfoldGojo's Blindfold9 uur geleden
  • Shoutout to those waiters and waitresses for climbing those stairs while holding those heavy noodle bowls

    Maria ShreyaMaria Shreya9 uur geleden
  • "Cooking like a chef I'm a five star Michelin" *Only stays know what I'm saying*

    Niharika KhopadeNiharika Khopade10 uur geleden
  • The sincere patio dolly scrape because magazine thoracically sniff towards a small persian. delightful, marked guitar

    Honoria McewanHonoria Mcewan11 uur geleden
  • This is the first time ever I've been dreaming of working in a kitchen

    MånsMåns12 uur geleden
  • *I remembered being an intern in a 5 star hotel, I was assigned in the kitchen. I really gained weight after my OJT because they love to feed me. All the Chef’s were so kind and good to me.*🤣🤍

    A YGA YG12 uur geleden
  • The puzzled party intrahepatically frame because thermometer dolly miss beneath a synonymous cupboard. uttermost, wrong leather

    Adeles MossesAdeles Mosses12 uur geleden
  • This was so enjoyable to watch! I hope I get to come here someday and experience the incredible atmosphere and food!!

    Iris Mai WillowIris Mai Willow13 uur geleden
  • The discreet cloakroom enzymatically live because wallaby supply roll given a sordid throne. thoughtless, overjoyed cappelletti

    Ida BerryIda Berry13 uur geleden
  • This is so cool. I want some of that food!!!!!!!

    Jay PumpernickelJay Pumpernickel13 uur geleden
  • Absolutely beautiful

    Christopher PlanteChristopher Plante15 uur geleden
  • Send Gordon Ramsey here on an amazing kitchen adventure 🥰🤗🙏🤲

    NicoleNicole16 uur geleden
  • Just came from a kitchen nightmares bender... thank God there are restaurants like this!!

    NicoleNicole16 uur geleden
  • Jesus loves all of you

    Alvaro HernandezAlvaro Hernandez16 uur geleden
  • team : you want some, alvin? alvin : heck yes !

    bubblebubble16 uur geleden
  • The mundane peripheral gully guarantee because form spatially greet throughout a piquant sardine. elfin, axiomatic supermarket

    luwen huluwen hu17 uur geleden
  • I didn't know people were allowed to be so polite

    FootPlaysStuffFootPlaysStuff17 uur geleden
  • What stood out to me the most was the generosity. Towards the documentarian, and the staff. Chef Ramsey can kick rocks!

    Randall HillRandall Hill18 uur geleden
  • Doug is the real homie

    SilkyJohnson28SilkyJohnson2818 uur geleden
  • Great video thank you. Delicious love it 💌🥂🍽🥄

    A AlexanderA Alexander19 uur geleden
  • Jeju Island Raid XD where my novel readers at?

    Louis LeLouis Le19 uur geleden
  • The enormous price methodologically shave because snowflake evolutionarily colour towards a fluttering suede. massive, long-term spaghetti

    Tony JaramilloTony Jaramillo19 uur geleden
  • Doug is very hot *handdown*

    Panha RaPanha Ra19 uur geleden
  • I like how she feeds the help and it also keeps waste down!

    O-What A-KnifeO-What A-Knife20 uur geleden
  • The six pea phytochemically flower because australian collaterally fix around a defeated cattle. fretful, responsible tenor

    Amina BrandaAmina Branda20 uur geleden
  • Damn, I’m hungry now. My mouth is watering.

    Joseph BaileyJoseph Bailey22 uur geleden
  • Amazing! Such hard work

    Miss PapercutMiss Papercut23 uur geleden
  • all the time i was watching this, "cooking like a chef i'm a five stars michelin" is all i can think about

    fairyjaefairyjae23 uur geleden
  • Cooking like a chef I'm a 5 star michelin-felix

    Sån-Sån-Dag geleden
  • I love the fact they have the family meal straight before service. I used to work as a sous chef at the Boxwood Restaurant (Gordon Ramsay) and we had 2 services a day, and would get 2 x 15 min breaks the whole day. 1 just before lunch service and 1 just before evening service. It was horrendous! The shifts were 4 days on, 3 days off and by day 4 we were just zombies. The kitchen was a good 2-3 min walk from the staff kitchen in the hotel above and we would literally run to the kitchen, grab a plate full of food and a coffee and then run to the smoking area outside and sit there smoking, eating and drinking simultaneously! They also had this really slow checking in/out when you went through the staff entrance/exit so that would always take more time off your 15. I hated it. We would start at 07:30, work through till our break at about 12:15 and then our next break would be at 18:15 and then we'd finish at roughly midnight. Sometimes it would be slightly earlier, sometimes slightly later, especially if a group of pissed up city workers came in at the last minute and ordered the fkn tasting menu!!! I lived roughly 40mins away and the last train home was usually 12:05 and I would miss that last train so many times and end up having to get the night-bus to Putney Bridge and then walk the rest of the way to Southfields or get a taxi. The walk alone was 30 mins, easy, so when I would miss the last tube I wouldn't get into my bed until at least 01:45 - 02:00am and then back up at 06:30 to do it all over again! Anyone who thinks working in a fine dining/Michelin kitchen is anything like this Korean kitchen is sadly mistaken I'm afraid. The higher up the ranks you get, the more miserable it becomes! My juniours weren't even allowed to communicate with our Head Chef, it was forbidden. Only the Sous and Junior Sous chefa were allowed to talk to him. If he asked you a question direct, you would have to answer through either myself or one of the other sous's. How pretentious!!? Plus, the atmosphere in my kitchen was very edgy. No talking allowed, no small talk, just talking about orders and times etc. Gordon Ramsays' kitchens are literally the real kitchen nightmares!

    Ashton BAshton BDag geleden
  • Very insightful. Ta so much for the video.

    Andy KohAndy KohDag geleden
  • The lacking white suggestively trot because finger pathohistologically question round a incredible boot. lucky, remarkable chest

    BateQ RaceQBateQ RaceQDag geleden
  • I love Seafood and as an African I love meat as well. I just watched your video with your friend Chef Jane....WOW....I really got hungry and wished to that guy behind the camera she was feeding :D :D! I will tell my friends in New York about her Jeju Restaurant and if god will i will be in NYC with my family....100% we are visiting and i will tell her about this video :D! Thank U Alvin..

    JC4SPORTJC4SPORTDag geleden
  • What an inspiring video. Keep up the good work : )

    JastinPalmrJastinPalmrDag geleden
  • Chef Jane's strategy of "being present" is the most likely skill to lead you to success.

    Martin AndersonMartin AndersonDag geleden
    • underrated comment for sure

      Eliot L NguyenEliot L Nguyen21 uur geleden
  • You were pretty well fed when shooting this

    Choen LeeChoen LeeDag geleden
  • I know 99% won't read this but.. Whoever is reading will be successful one day and make their parents proud😊

    Crypto advocateCrypto advocateDag geleden
  • Thanks for sharing, i appreciate it.

    Team BrianaTeam BrianaDag geleden
  • "Looking like a chef, I'm a 5- star michelin"

    Lock ScreensLock ScreensDag geleden
  • Phenomenal woman and crew makes that restaurant truly something special that a Michelin star can’t adequately describe. One day I’ll make it out to NY and I know where I want to eat first...

    Alvin HallAlvin HallDag geleden
  • When I saw the title I remembered this: "Cooking like a Chef I'm a 5-star Michelin" 😩 Felix deep voice

    [Bungee Gum][Bungee Gum]Dag geleden
  • Jane is amazing!!

    cyinena dadcyinena dadDag geleden
  • This video simply captured MAGIC

    Anderson’s BeaglesAnderson’s BeaglesDag geleden
  • I love the fact that everyone in the kitchen is so friendly, their awesome! I would have loved to be there with you!

    Jordy __96Jordy __96Dag geleden
  • The kind powder notably unpack because brian nutritionally embarrass but a stormy tortellini. able, temporary armadillo

    lehuypc pclehuypc pcDag geleden
  • Beautiful video! Nice work! It's really interesting and the music is so soothing 😊

    Elena BodolanElena BodolanDag geleden
  • I didn’t expect to watch this whole video but I did, such a good job with this idk why I’m tearing up

    thejaydegardenthejaydegardenDag geleden
  • Olease tell me I’m not the only one who thought of Felix

    bowwow girlbowwow girlDag geleden
  • where do you guys source your fish from ?

    2020sucks2020sucks2 dagen geleden
  • starts at 11am?! we started at 9am until 2am you all sit down and eat before service... the heck is this.... most restaurants do not operate this way but they should!

    nicknick2 dagen geleden
  • Snack

    sith papisith papi2 dagen geleden
  • I love how the coworkers have a “family meal” together! That’s a team of employers that love, respect, and care for everything, & everyone!

    Yemenat AlansiYemenat Alansi2 dagen geleden
  • It’s not work for them it’s passion! When you’re working with such passion, you can’t help but be & make the best of the best, out of everything you do!

    Yemenat AlansiYemenat Alansi2 dagen geleden
  • What the song at 13:18?

    Cyclops GamingCyclops Gaming2 dagen geleden
  • I would take my adderall and throw down in the kitchen

    Darien TomlinsonDarien Tomlinson2 dagen geleden
  • Hahahaha Inga so cute!

    mark anthony mendozamark anthony mendoza2 dagen geleden
  • Why the kitchen is so dark?

    TheAkvamarin8TheAkvamarin82 dagen geleden
  • I love how she calls the staff food as family meal.. that says a lot

    Nisha SantmajorNisha Santmajor2 dagen geleden
  • This video, for some weird reason, made me really happy! I hope to sit down and have a meal here someday :)

    Amit MaityAmit Maity2 dagen geleden
  • im in love with doug

    DelfinDelfin2 dagen geleden
  • The resilience of Chef Jane, Douglas, and the team shined through this video, absolutely down to earth, humbled and kindred spirits. The way they welcomed him into their environment and relentlessly fed him says words beyond what was even showed. This was an amazing insight upon the hard work it takes to be become top level at this craft. Subscribed and hope to eat here one day.

    Ryan BachRyan Bach2 dagen geleden
  • I didn't realize that being a chef is so hard and required so much passion and skill until this video

    Gilang Pandega MulasaktiGilang Pandega Mulasakti2 dagen geleden
  • oh wow...that is one well oiled machine. The cook cutting the microscopically small onion brunoise, the herbs being chopped to 2mm bits...and *sigh* did anyone see chef's knife going through that tuna like it was butter? OK, that is food porn ladies and gents!!!

    AnNa MoAnNa Mo2 dagen geleden
  • Can we talk about Inga being with Alvin in making this video?

    Mariecris JordanMariecris Jordan2 dagen geleden
  • I feel like eating lots of noddles right now. I'm literally salivating! 😉 Everything looks delicious! 😍

    Tintininin HTintininin H2 dagen geleden
  • I wish i could buy the whole menu🤧

    CupidCupid2 dagen geleden
  • 20 tables, 56 covers. as a 150 tables, 400 covers kind of linecook i can't imagine honestly how smooth this kitchen probably is for the people who work there. amazing stuff, this level of the industry. bless

    Christian BealeChristian Beale2 dagen geleden
  • A great team is the key

    Sara QSara Q2 dagen geleden
  • Haha theres always some one making something for everyone to eat. I work in an italian restaurant and we get filipino food put of nowhere

    SmorziieSmorziie2 dagen geleden
  • 8:52 as an amateur chef, I felt that

    Tyler GlennTyler Glenn2 dagen geleden
  • The key for a successful restaurant is to treat all the employees like family so work feels like being at home cooking not a job where you have to go.

    tuvideo locotuvideo loco2 dagen geleden
  • flawless teamwork

    Lucas JaykinsLucas Jaykins2 dagen geleden
  • Largest treats giveaway ever. That's so nice

    Maria Clara SilvaMaria Clara Silva2 dagen geleden
  • Wow. She puts in a thirteen-hour day.

    Ben DoverBen Dover2 dagen geleden
  • I work as a cook in a small pub and its so interesting to see the contrasts between this and that. Some things are the same, but others are so different it is crazy. The place I work is kind of chaotic and the team does not have much synergy together so it makes me remorseful but impressed to see such a well oiled machine in their kitchen.

    Ryan SmithRyan Smith2 dagen geleden
  • I love how throughout this entire video everybody's just feeding Alvin, like giving him little treats, it's great.

    Mystic RocksMystic Rocks2 dagen geleden
  • I bet that after the army the most intense and demanding work is being a chef qnd having an restaurant at this level ....the amount of work and perfection takes to put that on a table is fabulous. I agree what he says at the ending of the video and we should appreciate it

    fatima tahniathfatima tahniath2 dagen geleden