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MUNCHIES Presents: A Day in the Life of Restaurant 108
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- Опубліковано 18 січ 2017
- For one whole day - from the beef garum pastries being glazed at 6am to the last dish leaving the kitchen in the evening - Munchies got to be a fly on the wall at restaurant 108 in Copenhagen. Chef Kristian Baumann opened 108 this summer in partnership with Noma, the world-beating restaurant that forever changed dining in the Nordic region, so the spotlight has been intense.
Even though 108 shares ideas and a fermentation lab with Noma, the restaurant is very much its own place: It doesn’t require a black Amex to eat here, it has an a la carte menu with generous sharing dishes, and a bustling café.
We got to follow Kristian and his staff around the kitchen and dining room, we went to the organic farm where they source produce, and the sommelier took us on a wild boat ride to pick up wine supplies delivered from France by sea.
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Would like to see a Chef's Night Out with these guys. They seem super chill.
"What i don't know yet, i'll learn" good philosophy
I love the genuine care this restaurant has for their service, products, and everything else.
I've been looking for something spicy enough to go on top of my caramelized milkskin for AGES!!!
I want to take a bike ride and then have a glass of wine on a boat with a guy who talks about "beverage programs" and "gifted soil".
Our dream job
Please don't. The bikes are for people who are used to riding them in a bigger city. One of Copenhagen's biggest problems in traffic are tourists on bikes. They don't know the rules and a majority can hardly ride a bike at all - at great risk to everyone.
@@JizzMasterTheZeroth very true
Transported on a ship with no motor because it “makes the wines feel good” lmao
Possible side effects: Micropenis.
Would love to see more of these!
me too! was really fun to watch
@Kent read a book
This. I enjoy watching the very passionate live life. My life isn't bad by any stretch, but these guy's passion are especially invigorating. Bravo
Damn, just let these people be passionate about what they do! There's no harm in that. Pretentious or not, they clearly work their asses off to make what they love available to others.
it's fascinating seeing how hard some of these chefs work. I couldn't do it, not professionally at least. I procrastinate too much in the kitchen. I like to Potter about in my own time haha
I worked an hour in a michelin star restaurant when I was 17. Chef put me on the plating line and I nearly passed out from the pressure when dinner service started. I told him I had to go home to eat dinner and ran home lol. (He let me try the kitchen out to get a taste of it but i had no idea he'd actually let me work for an hour as a teenager.. so I wasn't exacty prepared)
Love the excuse! haha 'Sorry chef, never mind this lot, I need to get home and have MY DINNER'
Love love love, can't wait to visit!
"makes the wine feel good" i lolled so much when he said that haha :D
love it... how about you guys make this kind of series.. a day in life with some another restaurant... i really love it
reminds me so much of chef table. awesome! keep those coming pls
Awesome restaurant. Feels like they treat each other like family.
It always makes me jealous watching rich young cooks being happy and living in luxury.
Anto theja me too
Anto theja its not like that at all, set aside the money. youll be suprise about all the work, all the stress not having time for yourself and loved ones plus the long and never ending working hours.
believe me i used to work in one the best restaurants in the world.
✌
you're easily fooled. it's not a happy luxurious life. i've lived it.
I don't know if you're trolling or not
Extremely long hours spent cleaning, researching and experimenting, constant tasting and gettin plate thrown back at you.. Having the crew walk out and leave u to do closing lol. It's by no means fun, they get compensated for their efforts handsomely yes, but only after truley proving they're worthy. Random cooks with no true skill but burger flippin isn't gunna make the same pay as a farm to table raunt owner that spends his every waking second improving his skill, product.
No! i refuse to believe that boat with motors will affect wine. no hipster no! you can just slow it down if it's too shakey
so what?
Many people believe a lot of dumb shit, but they're only putting themselves through it so who cares.
I mean I wouldn't say its impossible that micro vibrations could cause issues with sparkling varieties of wine. Its probably overkill but these schmucks can afford it.
stationary is worse than moving fast(shakiness wise) and it does affect the wine, but for mouths that dont drink wine too often its not noticeable. but as a sommelier you want to send out the best wines for each table.
Ha! I love it
That kitchen looks amazing! I want to work there
what a dream! lunchroom and restaurant!!!!
Best episode ever.
this chef is great i feel that same rush he had walking down the stairs heading into a busy service..game time baby lets go
As a Norwegian I can read danish pretty much without a issue.
But understanding someone that speaks it is ridicolously hard lol.
im from the west coast, for me it isnt too hard but alot of small words inbetween just get ignored coz idk what they mean lol. Reading is def easier tho
As a swede I'd agree for sure. Quite recently started working with Norwegians and I'd say I get most of what they say by now. Thought that would translate to understanding Danish better aswell but....it's still a mess=)
As a Chinese-American, I didn't understand shit
it is because you are in association phase with the language, not comprehending. You'd make a lot of mistakes at high pace. When you read, you decide your own pace. That's the difference -.-
In other words, your interpretation is still slow, because you don't fully comprehend. As it is with everything you learn as a human. Automated use is only possible when you have associated well enough with the subject.
As a Dane, I understand everything
Lovely.
Once again proud of my country!
I'm proud of your country as well
Aye this spot came out on that "Hija De Sanchez" episode!
on my list for my next visit to copenhagen
Track used at intro : PVD - M.J.Q. It really set the tone for the vid great choice..
Minor stroke alert at 5:36
killin it bros
Woah..everybody is hardworking and discipline ..thats good hehee 😅👍🏻
Need to go there.
zdrasdrovenia! zibranovenche!!!
I've worked in a deli before, which is pretty much the epitome of a bad food service environment. Seeing this makes me jealous for the awesome work environment these guys work in.
It truly is a sad time - this restaurant just closed due to struggling because of COVID-19
Play at .5 speed it's easier to understand and it's a cool intro.
keep doing this
Also feature on the Hija de Sanchez video, yes?
Handshakes and hugs! Reminds me of Gordon Ramsay
what is the song at 7:03?? was also on the ritas episode
Listening to Danish, Im like theres no way thats a real language lol
Triggered.
@@Soedmaelk hahahahhahah
Al Castill nej det lyder mere som norsk og svensk men ja måske lidt tysk
They literally invented Danish for the Lord of the Rings books.
Haha, does it sound weird?
2:40 when you have no friends, but still fantastic.
WOW....
Riccardo be hittin' the sauce early, ah?
Ate here a few days ago. Lovely atmosphere, lovely, talkative servers. The food was great, but not mind-blowing. I expected a 200-euro meal (I went alone) to wow me, but it didn't.
more pls
This makes me think of Roister Restaurant in Chicago.
If been to the restaurant and it is let s say interesting
i wanna work there !
i need a job like this pleaseeeee !!
Wow
Weird not having to read the subtitles
That restaurant is so nice... Why does Europe have such beautiful interiors??
So sad to see it go... always wanted to dine here, rest in power 108✊ fuck covid
Is this real life or i'm dreaming? it's like a realx experience and now i'm ao hungry
9:45 Looks like these guys found Ramsay's lamb sauce
I am so confused how this place turns a profit. The overhead has to be ridiculous. So many employees, services, etc... wonder how expensive it is.
@@PurpleElephant808 low or high? heard denmark is exp
hes not way of, but im pretty sure, that most of the mainstaff is in the lower end of that 4-8 scale he mentions.And they have to pay tax of that. + they work a lot. im pretty sure the time and effort being put into this, would make you a hell of a lot more money doing something else.
@theory816 more like $150+ for dinner. then add the wine. overhead is through the roof. investor expectations are probably grueling. plus you don't work in the kitchen for the $$$. you work for the experience and what it does for your future.
You can see how well he is doing by looking at what car he is driving.
It's backed by Noma which is stupid successful, with multiple locations and pop ups and being named the best restaurant in the world they have a lot of money and respect
Do they greet with a hug in denmark
Heads up. Your editors didn't edit out the car plate number of the chef. Timestamp: 10:36 Do take more care of the confidentiality of the people in your videos.
who cares? are YOU going to run up on this man?
It was rented out, he had "avis" on the front windshield.
I'm clueless, what could someone do with the car plate number of the man?
Thanks for the heads up. Gonna go rob a bank now in my new car
I, too, don't know why they censor the license plate of the car but since it was censored in the earlier part of the video, I guess it must been of some significance.
you soud do maaemo in Oslo
I wanna be a chef too!
7:03 😲
0:00 I couldn’t understand the chef’s orders. He was speaking in cursive.
"Check out a fiver on table 53! Four MacGrill; one bleak. Followed by three, bleak. One mezcal goes to shit. Finish half a shoulder, half a monkey." YES CHEF
Wuhuu
Why is every one so happy in this country. Here in england people are depressive
SOCIAL CLUB try Sweden and you’ll feel England is paradise 😂😂😂
SOCIAL CLUB Did you fail to see them sailing through the beautiful historic harbour drinking wine from the bottle?
Maybe its your shit weather.
Socialism
@@christopherh7322 Denmark isn't socialist
Bros got a women's watch.. also at a quick glance I thought the 2 dudes on the bike were on there way to kill a drifter that lived in that boat
DANMARK 🇩🇰😍
wheres the cocaine at?
The head chef is soooo handsome
"push all day to get ready for staff meal" fuck outa here with that shit. #realchefs #realrestaurantlife
Shipping wine via a boat with no motor immediately makes me think about customs.
No border controls in Europe
@@christopherh7322 Not quite true. There are many countries in Europe which have full border controls, and all countries monitor their borders with some form of partial control, even those in the EU. Various countries in EU, including Denmark, occasionally implement full border controls when they feel it is necessary.
There is always border police active as well, when full border controls are not implemented they only do spot checks on suspicious traffic though.
What is true is that there are no customs checks in the EU, which means that customs are not the reason to ship the wines to Denmark like this. The wines would never cross a customs border going from France to Denmark.
Is it only me who thinks that kristian baumann is one handsome uber good looking fine man?
I can’t tell what he’s speaking.. can someone tell me what language is this ?
Danish
...but he speaks english perfectly
I had no idea what language he was speaking. At first I thought it was Chinese then French and I thought wait is he speaking CHINESE & FRENCH? Lol.
Asian with german name speaking a weird language called danish... what a time to be alive
Knight137123 FR....Im asian American and i get tripped out when I see and asian dude with a british accent....think about what kind of mend binding experience I just went through watching this...
who do you call retarded? me?
@@TheOlivef04 im asian and im also amazed
Back when Munchies was good
All the comments crying "this is so hipster" below have clearly never lived in europe. Its def more *hip* than the usual european restaurant but most of the stuff aren't surprising at all
I don't think these cooks can stop using timers.
Danish reminds me of when I’m drunk and speak German
those alcoholics on the boat, definitely breaking rules.
Not a fat person in sight.
What happened to 'never trust a skinny chef'
well when you have good accessible healthcare and a culture of good, foraged food stretching back a thousand years it's pretty hard to find that many obese people even if they exist.
Chris_Wooden_Eye don’t be sad
Wouldn’t it be simpler to import the wine by truck?
Something tells me you're not very good at geology.
@@Weensx yer, you’re right. I have always had issues trying to tell the difference between igneous, metamorphic and sedimentary rocks.
8:36 "followed by two lamb, triple shit"..
who the fuck dislikes this?
Were you looking for attention?
I thought he couldnt speak english hahaha 😂😅
And now it's a burger place.
I can't get my eyes of his crooked glasses.
0:49 is that nose hair ?
So many butt hurt / racist people in the comments. If you're too poor to afford this dining experience or too ignorant to realise yes there can be a successful Asian chef of non traditional decent, then stop watching videos that trigger yourself!
bring back chefs night out
not first
108 is literally how asians say "want to eat " LOL
WAIT I DONT GET IT IN CHINESE OR WHAT
zoe chan definitely not in mandarin....i got really confused after saying it about 20 times....
u druggo
He meant what they sound like trying to say those words in English. 'Wanna ate'
@@user-fn1nt1su5m wan o eat? Wanna eat? Hahahaha get it now?
Hvorfor 108?
Fordi adressen til restauranten er Strandgade 108 :)
Third
second
108 is slightly underwhelming you're better off going to relae if you're in copenhagen.
Is this guy speaking the chiknee?
How is a place like this profitable and how do people supplying them make any money if the restaurant is profitable? Is the restaurant incredibly overpriced? Are the chefs all poor and just look like professionals? I don't understand!
"Is the restaurant incredibly overpriced?" Basically yes. Look at their website and do the conversions yourself because I did mine into GBP. The meals for one range from £15 to £22. Meals for two start at £35, ranging up to £52. You double that if you go for the "for four" option. A bottle of wine is about £30, a glass about £8.
Line chefs are notoriously underpaid in many restaurants and do it for the love of the craft more than money. Sous/Head chefs/head of house/head sommelier position usually gets paid more.
So they're making money like any other restaurant: Gradually, and with putting quality ingredients on the menu and maintaining their pillars of quality.
Broshmosh if you convert it, yes it's expensive, but overall, with the relation to cost of living in Copenhagen, pretty reasonable. around the same price as other restaurants of its quality, maybe just slightly more because of the cost of sourcing / making ingredients. And in terms of cost, I can tell you Bauman and Rene both don't make that much money, despite the cost of dining.
Jal Ico - yeah, I didn't factor in Copenhagen general costs to be fair. Even so, the meals are expensive because it's up against "others of its quality" (: It's not a prohibitive cost, of course - a group of four people could easily enjoy a night there for the same price as a night out clubbing, for example - it's just fine dining expensive. But yeah I didn't expect them to be making a whole lot of money, it's more about the love of the craft as I said ^^
As a dane, I can confirm that these are reasonable priced, its the same if you wanted to eat at a cafe. An average, it is what you pay to eat out, unless you want to eat junk at mcdonalds.
An Asian guy named Kristian Baumann? He must be adopted.
I was there. Food was overly pretentious and only a single dish hit home for me. Christ, bringing in the bitter 'natural wine' by sail boat? Emperor's new clothes - 'authenticity' is now a thin veneer that you can hide unproven dishes behind. It might work great as a food laboratory, but as a restaurant it's super inconsistent.
Too many flowers 1/10
i call it douche food. trying to hard to be farm to table organic just makes you look like an arrogant ass.
I’ve been there too and the only thing that made it good for me was the wine( I’m a vegetarian and ate the chefs menu)
The Chef is HOTTER then HOT. I want him served to me on a bed of rice!