Week in the Gramercy Tavern Kitchen
... He spends a week in a fine cuisine restaurant in New York City working as a line cook with a hidden identity to whom only the chef and owner know. During the first day Steven is in the kitchen being critiqued by the Sous Chef Mat Seeber for not making efficient knife cuts. ... Steven gets a glimpse of how production work is done in a kitchen to make the final product. ... During the next day Steven is eager to work with the Modesto who is Gramercy Tavern’s. ... During day four Steven is up at 2:00am in the morning shopping for fresh seafood with the Gramercy Tavern’s main fish supplier Eric. ... Back in the kitchen it is now day six of Stevens research in Gramercy Tavern. It is Chef Tom’s day off from the kitchen and Sous Chef Mat is left in charge of the night’s production.