Bon Appétit spends a day on the line with Chef Lois Picken, head chef at NYC’s Huso. Step inside the fine dining kitchen of this Michelin-starred restaurant hidden in the back of a caviar shop, where rare beluga and osetra caviar, bluefin tuna tartare, Wagyu beef en croûte, and live scallops power a seasonal tasting menu.
00:00 Intro
01:04 Checking Luxury Ingredient Deliveries
03:08 Tuna Prep
08:29 Admin
10:07 Beef en croûte prep
12:38 Scallops
14:49 Tasters
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27 Comments
Much as I was looking forward to Huso getting covered, something about this feels a little off. Instead of a video that covers the overall operations, various stations and staff, upbeat music, and so on… this one is a straight up one on one experience with the chef. It's not bad, but it has a different vibe for sure.
She seems genuinely unlikable
amazing!
she def like girls
What a lovely Lady!! And she's very pretty too, intelligent, smart…
No hairnet or chef hat, very hygienic.
$200 and then mcd afterward.
I know a coke chef when i see one, 😂
3:04 is that Buddha Lo?
Caviar is not my thing but I know some people love it
Hope you remember that you keep your freezer tip top so you can serve the best quality food to your guests and not to keep qualityinspection happy😊
Der Name von dem Restaurant für deutsche Ohren..
Until they sober up…
They are very skilled chefs but this seems like every high end Michelin starred restaurant. I think it would be unique to serve food that is both filling and awesome. Instead we have to go and get takeaway after
How many times has this title changed?
Not wanting your cutting board to get cuts is the stupidest thing ive ever heard
How much for a chef table?
Isn’t Buddha the chef at this restaurant?
you should stop cooking at 16
What's the point of having a chopping board if you cut things over a towel?
I really like that she's competitive without being overbearing about it
thise braids look incredibibly time consuming
I have zero doubts that chef knows what she's doing, but the cutting up of the towel did have me question if any microfiber particles would get stuck in the food at all? I know we ingest microfiber like every day at this point, but I'm still curious about it 😅
Also what if people are allergic to laundry detergent? Would that short exposure affect them..? Ahh the questions are endless lol.
Nonetheless it's always super cool to get insights into restaurants like these!
Temperatures in Fahrenheit, please, particularly when you're describing the weather in New York.
really surprised Buddha Lo didn't make an appearance
5:58 aluminum particles
7:00 microplastics
lovely
Love the way she explains the why as she works. Cooking with her and learning must be an amazing experience.