Line Cook Tristan Kwong brings you into the precise and fast-paced world of a professional kitchen at Bonnie’s, Brooklyn’s hottest Chinese restaurant. From shopping for fresh ingredients to prepping Bonnie’s gourmet take on the “McRib,” see what it takes to keep the quality high and the plates moving at an in-demand restaurant day-in, day-out.

Director: Gunsel Pehlivan
Editor: Mack Johnson
Creative Producer: Parisa Kosari
Associate Producer: Dimitri Lazarshvili
Director of Photography: Kevin Dynia
Camera Operator: Jake Robbins
Camera Operator: Kirsten Potts
Assistant Camera: Lucas Young
Audio: Michael Guggino
PA: Connor Kavvas
Covid Compliance Officer: Alicia Lanzieri
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward

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37 thoughts on “A Day With A Line Cook At Brooklyn's Hottest Chinese Restaurant | On The Line | Bon Appétit”

  1. You know your stuff keep it up I worked with a catering company for a while and what I see that you do is something that I did I was in the middle and I did the same thing I help everybody kind of like a kitchen manager/manager in the kitchen only but anyway yeah you're doing a great job and everything you've done is so precise on your food choices in your menu have a great day enjoyed your video🍆🥑🌶️🍊🍍🥒🍇

  2. Wow that is a high end restaurant. I worked in a mom in pop Chinese restaurant that served Chinese American food, nothing this fancy. I did however learn how to make everything on the menu and have good wok skills. I don't miss the stress in the kitchen however.

  3. Good video, but ya gotta wonder how many of these kinds of videos are "paid advertising"? Bonnie's has only existed for a year or less, and yet it is somehow "Brooklyn's HOTTEST Chinese Restaurant?"

  4. Ah, memories of my crazy days as a line cook in NYC – family meal was my job and I took pride in making a quality meal as well as doing superior prep to set the stations – crazy but fun!

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