Our Caramelized Bananas is our version of bananas foster, which is like brown sugar, a little bit of butter, caramelized bananas, a touch of cinnamon, and it's like a nod to New Orleans. Next, it's taken over to the cold station where it gets organic Texas pecans on top then down the line to the expo where it gets maple butter and a little bit of cinnamon sugar on top. It's a really crowd favorite.

Next I'm going to take you through the omelets. The omelets require a little more attention because you can't just leave them alone or scramble them up or whatever or just throw the eggs on a griddle. They're made in a pan, so I'm working on one of the ranges here and behind me I have all the toppings. When I'm making an omelette and that's the whole thing about Mison Plus is that you have to have things at your fingertips. So I'm dropping in spinach in the middle as you can see the eggs aren't fully cooked yet, so that gives the filling a chance to heat up while the eggs finish cooking. Then I'm taking the omelette and I'm putting it underneath the salamander above me, so that it warms the ingredients in the middle and melts the cheese a little if there's cheese in the omelet. And then just gently get them to the right temperature, then I'm folding the omelet right onto the plate and plating it is super important to me. I'm a little neurotic about it, wiping down the plate and rearranging everything to look its best. Even the toast has to be perfect. So if I get a side of toast or I get toast with my eggs, I want the toast to be look like toast. I don't want it to be blonde, tell Alex just to toast the seven green a little more if it doesn't look toasted put it in again sometimes it takes a little while.

You know how hard it is to make a mistake or to miss an order, which is what's happening right here right now. I don't have it, you didn't print, you want it on the fly yeah like Simon Benedict so on the fly means like right away prioritizing the customer's order because we mess something up like as fast as humanly possible if that means taking an order of pancakes from the next order that's coming out and then getting another order on the grill that's on the fly, Caleb buy my biscuit loaded from me that's coming right out. Buy them a biscuit means I'm going to send this customer this loaded biscuit right away to smooth things over for the long wait and I want everyone to be happy here, I want to overcompensate for the customers so they don't feel like they got shafted.

The dish we're doing here is our lock of benedict didi my business partner and wife inspired me to do a potato pancake dish since we're famous for our pancakes. So why not a potato pancake? Instead of the English muffin, it's the base for the benedict. We have two potato latkes or potato pancakes. The lockers are made earlier on the griddle but get crisped here and the fryer to order. The expedited of the chef on the line doing the cold stuff will receive those and then top them with house-cured smoked salmon. We are actually curing and smoking salmon downstairs a few times a week, we smoke it, we season it, we slice it paper thin and it's really really good stuff after that poached eggs are put on top and we finish with our hollandaise. Hollandaise is like one of the mother sauces, it's an egg sauce made with butter, egg yolks, lemon juice a little bit of cayenne pepper. So to finish this dish, we use a little trout row caviar which is really great, it has a little nuttiness to it and they kind of pop in your mouth, and then the chives and that simple garnish that really pulls the whole dish together. Potatoes, eggs, smoked salmon and caviar, it's very luxurious yet it's kind of light so you have room for dessert.

The hardest part about keeping the kitchen moving is having the right people in the right place and having all of the ingredients that go behind every dish prepared thoughtfully meticulously and consistently. It's kind of like a symphony when you see an orchestra, you'll hear an orchestra and you hear like something being done all of a sudden after the whole thing is composed, you'll hear this beautiful piece of music. I look at the kitchen like that as a customer, you'll feel you had an amazing experience, you'll only see the finished product, and you won't know anything that's going on in the back.

"WEBVTTKind: captionsLanguage: endid they get their food yet hi i'm neil kleinberg chef and co-owner of clinton street baking company and restaurant in new york city you're looking at a real breakfast rush inside the restaurant on a tuesday morning in june which is as insane as any other busy morning we'll get like pops of 50 people at a time with a line out the door and you can easily serve 500 guests just for breakfast not including takeout and delivery i'm going to show you how my kitchen keeps up with the rush every single day so let me tell you a little bit about each spot and then show you how some dishes move through that let me tell you about the line kitchen basically it's like a classic old french line kitchen where each person is responsible for composing part of a dish and then it moves down a line this is our pancake griddle the pancake riddle is like the foundation of our restaurant because of how many orders of pancakes we sell we probably make between two to three hundred orders a day probably fifteen hundred to two thousand orders a week blueberry pancakes are the top seller by far we've taken a lot of time to buy the best possible equipment with a very thick steel grill plate and that helps with the heat recovery so even when it's loaded with the pancakes it maintains a constant temperature that allows us to do very high volume and they can all be consistent across the board the griddle is also used for french toast made from our house-made brioche and biscuits for some of our biscuit sandwiches right next to that is the deep fryer in the grill station one of our best sellers over the years has been our fried chicken and waffles and we can't do fried chicken without the deep fryer so we marinate the chicken for a day or two in buttermilk base with lots of great seasonings and spices like onion powder garlic powder cracked black pepper a little bit of cayenne and then we dredge it in a mix of cornmeal and all-purpose flour before dropping it in the fryer that's the key to giving the chicken that really great crispiness we'd never be able to do big batches like this or get the level of crispiness without fully immersing the chicken in oil with a deep fryer so next to the fryers we have a charcoal grill with our briquettes on the bottom this gives a nice char grilled flavor to things like burgers grilled chicken sandwich we're grilling off some ham right now for the eggs benedict and for some of our omelets and then we also use part of the grill for keeping a bain-marie for keeping some of our sauces and condiments hot the bain-marie is basically a hot water bath another french term so the sauces don't burn and it's in a central location for all sorts of different dishes that grill is really hot i mean i would say 450 to 500 degrees and it melted the camera it wasn't my idea to put a camera above a 500 degree grill this area is our waffle station if you look at the kitchen and the way it's set up across the waffle station is the fry station so it makes sense that the waffles are made on one side the fried chicken on the other and when it comes to putting out a final dish of fried chicken and waffles they work hand in hand so when you're doing the fried chicken and waffles you have a bain-marie of waffle batter you have your waffle iron grills across you have your fried chicken and batches cooked and then you're making waffles all day long i think what makes our waffles great is they have the addition of some of our sourdough starter in it as well as a little bit of cornmeal in the waffle batter for crunch the sourdough starter is what gives it a little bit of stretchiness it crisps up the waffle really nice and you get that little something where someone says wow these waffles are really good moving down the line we have our mizon plus station or a cold station this has fixings for omelets cheeses veggies we only use whole fresh eggs all of our finishing touches and other ingredients for assembly go here as well at this point i just want to mention how we have a massive delivery and takeout operation basically another satellite kitchen right next to our main kitchen we have a separate griddle we have a six burner range with all of our to-go containers at our fingertips with all of our mise-en-place separate from the kitchen line so we basically have two separate kitchen crews working in tandem working together there's a crossover here so when it's less busy i might have one person doing all the eggs for to-go orders and delivery and i have another person doing you know benedict's or omelets for the restaurant since the pandemic our delivery volume has just enormously increased i see people on houston street on a bench eating our pancakes in a taco container so back in our main kitchen we have a full range with a lot more burners carlos sarala one of our chefs who's been with us 20 years i started in the kitchen carlos was my right hand man he was washing dishes and peeling shrimp and cracking eggs he's at the egg poaching station i like poaching eggs to order rather than part cooking them because it's just night and day the difference of a poached egg perfectly poached coming out and then being put on a potato pancake or put on a slice of grilled ham there's no substitute for that at the end of the kitchen is an area we call the pass or the expo station or the finishing station it's the end of the line it's where the food is garnished and put out as well as where we coordinate all the tickets so the expo's job is to coordinate certain dishes to go to certain tables and this is one of my favorite parts of the line is when actually the food is just about to go out this is the area where tickets come in tickets go out tickets are going in multiple areas of the restaurant one is going to the bar for drinks and things like that whose table is b13 kid who did they get their food yet but at the pass we used tickets to assemble an entire order for a table and add the finishing touches at the very end carlos what's this what's this chocolate here i'm asking carlos about that chocolate chunk pancake because it's sitting here and i don't see it on one of these tickets so it's either an extra one it's a mistake or i'm wondering where it is it may be missing for a delivery order that was already packed up it's my job or the expediter's job to track every single dish ordered just to keep the floor moving and not panic there's also a shelf and under that shelf is a heat lamp that's just to keep the hot food hot coming through the pass ideally no more than a minute or two so how does this actually play out when an order comes in let's track some of the dishes that we make and watch them move through the kitchen let's start with the blueberry pancakes again our most popular item every order is three pancakes so i'll ask the expediter how many total blues do you have on order here they said three so i'm adding a total of nine pancakes which is three per order we're going left to right because i'm a lefty one of the great things about cooks chefs expediters people is that the cook is always asking the expediter how many do i have on the board and it gives them in the back of their mind knowing okay i have three orders of pancakes i got nine on the griddle i'm going to put three more extra because i know another order is coming in you'll see batter being poured on the griddle again and again and again throughout the whole day just never stops with the blueberry pancakes if you add the blueberries to the batter too early it makes them spread a little bit if you add the blueberries too late the batter is cooked too much the pancake becomes a little tough and then the blueberries won't get a chance to commingle with the batter if you add them exactly at the right time they'll sink into the batter a little and then when you're ready to flip them they'll be immersed in the batter almost like a cake and the other side won't burn and they won't scald and they'll really be perfect you want whatever's in the pancake to be dispersed evenly and you want it to gain as much flavor in the batter as possible carlos i got two blue ready you need yes for here okay the pancake is cooked i take them off the griddle i ladle two ounces of our blueberry sauce on the top that blueberry sauce it's made in-house it's our blueberries with a touch of sugar lemon zest then a little bit of vanilla and that is the pasta resistance the pancake gets passed off to the expedited and the expedited then pours the warm maple butter and a ramekin and then right before they're going out a little dust of powdered sugar the maple butter is our signature maple syrup for our pancakes our french toast our biscuits and it's pure maple syrup from new york state whisked in with whole unsalted butter kind of like the french technique of a ber blanc for one gallon of maple syrup we use 36 pounds of butter the cult-like following is unbelievable from the maple butter when we first started clinton street we had a little sign in book at the front desk and some person said i want to rub this maple butter all over my partner's body and then we took the book away okay so the ticket is checked we make sure the order is right we ring the bell and it out it goes our servers runners waiters managers take orders to the dining room or our bartender can reach around the corner to serve customers sitting at the counter taylor pick up for the bar southern and betty next i'll show you how the french toast gets made as i mentioned we also use our griddle for the french toast so here it starts with two slices of our house-made brioche a quick side note on the bread we're called clinton street baking company and restaurant for a reason because in addition to everything you see here we're also a full-on bakery we bake our own bread we do our own brioche we make our own sourdough in-house our seven grain our biscuits our scones our muffins our cookies our cakes our pies everything's made from scratch we have some amazing talented bakers downstairs doing cakes and cookies and key lime pie we actually started 20 years ago as a bakery and now we still have that full component of the bakery in our back pocket we even have a takeout window just for the bakery okay back to the french toast so our housemate brioche gets thickly sliced it gets dipped into our amazing batter right behind that it's browned on the griddle with a little bit of whole butter next to the griddle we keep our caramelized bananas it's our version of bananas foster which is like brown sugar a little bit of butter caramelized bananas a touch of cinnamon and it's like a nod to new orleans next it's taken over to the cold station where it gets organic texas pecans on the top then down the line to the expo where it gets maple butter and a little bit of cinnamon sugar over the top it's a really a crowd favorite next i'm going to take you through the omelets the omelets require a little more attention because you can't just leave them alone or scramble them up or whatever or just throw the eggs on a griddle they're made in a pan so i'm working on one of the ranges here and behind me i have all the toppings when i'm making an omelette and that's the whole thing about mison plus is that you have to have things at your fingertips so i'm dropping in spinach in the middle as you can see the eggs aren't fully cooked yet so that gives the filling a chance to heat up while the eggs finish cooking and then i'm taking the omelette and i'm putting it underneath the salamander above me so that it warms the ingredients in the middle and melts the cheese a little if there's cheese in the omelet and you kind of pull it all together and then just gently get them to the right temperature then i'm folding the omelet right onto the plate and plating it is super important to me i'm a little neurotic about it wiping down the plate and rearranging everything to look its best even the toast has to be perfect so if i get a side of toast or i get toast with my eggs i want the toast to be look like toast i don't want it to be blonde tell alex just to toast the seven green a little more if it doesn't look toasted put it in again sometimes it takes a little while you got a salmon benedict and a blue for bar one just came in with all of this going on it's really easy to make a mistake or to miss an order which is what's happening right here right now i don't have it you didn't print you want it on the fly yeah like simon benedict so on the fly means like right away prioritizing the customer's order because we mess something up like as fast as humanly possible if that means taking an order of pancakes from the next order that's coming out and then getting another order on the grill that's on the fly caleb buy my biscuit loaded from me that's coming right out so buy them a biscuit means i'm going to send this customer this loaded biscuit right away to smooth things over for the long wait and i want everyone to be happy here i want to overcompensate for the customers so they don't feel like they got shafted the dish we're doing here is our lock of benedict didi my business partner and wife inspired me to do a potato pancake dish since we're famous for our pancakes so why not a potato pancake so instead of the english muffin is the base for the benedict we have two potato latkes or potato pancakes the lockers are made earlier on the griddle but get crisped here and the fryer to order the expedited of the chef on the line doing the cold stuff will receive those and then top them with house cured smoked salmon we are actually curing and smoking salmon downstairs a few times a week we smoke it we season it we slice it paper thin and it's really really good stuff after that poached eggs are put on top and we finish with our hollandaise hollandaise is like one of the mother sauces it's an egg sauce made with butter egg yolks lemon juice a little bit of cayenne pepper so to finish this dish we use a little trout row caviar which is really great it has a little nuttiness to it and they kind of pop in your mouth and then the chives and that simple garnish that really pulls the whole dish together potatoes eggs smoked salmon and caviar it's very luxurious yet it's kind of light so you have room for dessert i'd say the hardest part about keeping the kitchen moving is having the right people in the right place and having all of the ingredients that go behind every dish prepared thoughtfully meticulously and consistently it's kind of like a symphony when you see an orchestra you'll hear an orchestra and you hear like something being done all of a sudden after the whole thing is composed you'll hear this beautiful piece of music and i look at the kitchen like that as a customer you'll feel you had an amazing experience you'll only see the finished product and you won't know anything that's going on in the back youdid they get their food yet hi i'm neil kleinberg chef and co-owner of clinton street baking company and restaurant in new york city you're looking at a real breakfast rush inside the restaurant on a tuesday morning in june which is as insane as any other busy morning we'll get like pops of 50 people at a time with a line out the door and you can easily serve 500 guests just for breakfast not including takeout and delivery i'm going to show you how my kitchen keeps up with the rush every single day so let me tell you a little bit about each spot and then show you how some dishes move through that let me tell you about the line kitchen basically it's like a classic old french line kitchen where each person is responsible for composing part of a dish and then it moves down a line this is our pancake griddle the pancake riddle is like the foundation of our restaurant because of how many orders of pancakes we sell we probably make between two to three hundred orders a day probably fifteen hundred to two thousand orders a week blueberry pancakes are the top seller by far we've taken a lot of time to buy the best possible equipment with a very thick steel grill plate and that helps with the heat recovery so even when it's loaded with the pancakes it maintains a constant temperature that allows us to do very high volume and they can all be consistent across the board the griddle is also used for french toast made from our house-made brioche and biscuits for some of our biscuit sandwiches right next to that is the deep fryer in the grill station one of our best sellers over the years has been our fried chicken and waffles and we can't do fried chicken without the deep fryer so we marinate the chicken for a day or two in buttermilk base with lots of great seasonings and spices like onion powder garlic powder cracked black pepper a little bit of cayenne and then we dredge it in a mix of cornmeal and all-purpose flour before dropping it in the fryer that's the key to giving the chicken that really great crispiness we'd never be able to do big batches like this or get the level of crispiness without fully immersing the chicken in oil with a deep fryer so next to the fryers we have a charcoal grill with our briquettes on the bottom this gives a nice char grilled flavor to things like burgers grilled chicken sandwich we're grilling off some ham right now for the eggs benedict and for some of our omelets and then we also use part of the grill for keeping a bain-marie for keeping some of our sauces and condiments hot the bain-marie is basically a hot water bath another french term so the sauces don't burn and it's in a central location for all sorts of different dishes that grill is really hot i mean i would say 450 to 500 degrees and it melted the camera it wasn't my idea to put a camera above a 500 degree grill this area is our waffle station if you look at the kitchen and the way it's set up across the waffle station is the fry station so it makes sense that the waffles are made on one side the fried chicken on the other and when it comes to putting out a final dish of fried chicken and waffles they work hand in hand so when you're doing the fried chicken and waffles you have a bain-marie of waffle batter you have your waffle iron grills across you have your fried chicken and batches cooked and then you're making waffles all day long i think what makes our waffles great is they have the addition of some of our sourdough starter in it as well as a little bit of cornmeal in the waffle batter for crunch the sourdough starter is what gives it a little bit of stretchiness it crisps up the waffle really nice and you get that little something where someone says wow these waffles are really good moving down the line we have our mizon plus station or a cold station this has fixings for omelets cheeses veggies we only use whole fresh eggs all of our finishing touches and other ingredients for assembly go here as well at this point i just want to mention how we have a massive delivery and takeout operation basically another satellite kitchen right next to our main kitchen we have a separate griddle we have a six burner range with all of our to-go containers at our fingertips with all of our mise-en-place separate from the kitchen line so we basically have two separate kitchen crews working in tandem working together there's a crossover here so when it's less busy i might have one person doing all the eggs for to-go orders and delivery and i have another person doing you know benedict's or omelets for the restaurant since the pandemic our delivery volume has just enormously increased i see people on houston street on a bench eating our pancakes in a taco container so back in our main kitchen we have a full range with a lot more burners carlos sarala one of our chefs who's been with us 20 years i started in the kitchen carlos was my right hand man he was washing dishes and peeling shrimp and cracking eggs he's at the egg poaching station i like poaching eggs to order rather than part cooking them because it's just night and day the difference of a poached egg perfectly poached coming out and then being put on a potato pancake or put on a slice of grilled ham there's no substitute for that at the end of the kitchen is an area we call the pass or the expo station or the finishing station it's the end of the line it's where the food is garnished and put out as well as where we coordinate all the tickets so the expo's job is to coordinate certain dishes to go to certain tables and this is one of my favorite parts of the line is when actually the food is just about to go out this is the area where tickets come in tickets go out tickets are going in multiple areas of the restaurant one is going to the bar for drinks and things like that whose table is b13 kid who did they get their food yet but at the pass we used tickets to assemble an entire order for a table and add the finishing touches at the very end carlos what's this what's this chocolate here i'm asking carlos about that chocolate chunk pancake because it's sitting here and i don't see it on one of these tickets so it's either an extra one it's a mistake or i'm wondering where it is it may be missing for a delivery order that was already packed up it's my job or the expediter's job to track every single dish ordered just to keep the floor moving and not panic there's also a shelf and under that shelf is a heat lamp that's just to keep the hot food hot coming through the pass ideally no more than a minute or two so how does this actually play out when an order comes in let's track some of the dishes that we make and watch them move through the kitchen let's start with the blueberry pancakes again our most popular item every order is three pancakes so i'll ask the expediter how many total blues do you have on order here they said three so i'm adding a total of nine pancakes which is three per order we're going left to right because i'm a lefty one of the great things about cooks chefs expediters people is that the cook is always asking the expediter how many do i have on the board and it gives them in the back of their mind knowing okay i have three orders of pancakes i got nine on the griddle i'm going to put three more extra because i know another order is coming in you'll see batter being poured on the griddle again and again and again throughout the whole day just never stops with the blueberry pancakes if you add the blueberries to the batter too early it makes them spread a little bit if you add the blueberries too late the batter is cooked too much the pancake becomes a little tough and then the blueberries won't get a chance to commingle with the batter if you add them exactly at the right time they'll sink into the batter a little and then when you're ready to flip them they'll be immersed in the batter almost like a cake and the other side won't burn and they won't scald and they'll really be perfect you want whatever's in the pancake to be dispersed evenly and you want it to gain as much flavor in the batter as possible carlos i got two blue ready you need yes for here okay the pancake is cooked i take them off the griddle i ladle two ounces of our blueberry sauce on the top that blueberry sauce it's made in-house it's our blueberries with a touch of sugar lemon zest then a little bit of vanilla and that is the pasta resistance the pancake gets passed off to the expedited and the expedited then pours the warm maple butter and a ramekin and then right before they're going out a little dust of powdered sugar the maple butter is our signature maple syrup for our pancakes our french toast our biscuits and it's pure maple syrup from new york state whisked in with whole unsalted butter kind of like the french technique of a ber blanc for one gallon of maple syrup we use 36 pounds of butter the cult-like following is unbelievable from the maple butter when we first started clinton street we had a little sign in book at the front desk and some person said i want to rub this maple butter all over my partner's body and then we took the book away okay so the ticket is checked we make sure the order is right we ring the bell and it out it goes our servers runners waiters managers take orders to the dining room or our bartender can reach around the corner to serve customers sitting at the counter taylor pick up for the bar southern and betty next i'll show you how the french toast gets made as i mentioned we also use our griddle for the french toast so here it starts with two slices of our house-made brioche a quick side note on the bread we're called clinton street baking company and restaurant for a reason because in addition to everything you see here we're also a full-on bakery we bake our own bread we do our own brioche we make our own sourdough in-house our seven grain our biscuits our scones our muffins our cookies our cakes our pies everything's made from scratch we have some amazing talented bakers downstairs doing cakes and cookies and key lime pie we actually started 20 years ago as a bakery and now we still have that full component of the bakery in our back pocket we even have a takeout window just for the bakery okay back to the french toast so our housemate brioche gets thickly sliced it gets dipped into our amazing batter right behind that it's browned on the griddle with a little bit of whole butter next to the griddle we keep our caramelized bananas it's our version of bananas foster which is like brown sugar a little bit of butter caramelized bananas a touch of cinnamon and it's like a nod to new orleans next it's taken over to the cold station where it gets organic texas pecans on the top then down the line to the expo where it gets maple butter and a little bit of cinnamon sugar over the top it's a really a crowd favorite next i'm going to take you through the omelets the omelets require a little more attention because you can't just leave them alone or scramble them up or whatever or just throw the eggs on a griddle they're made in a pan so i'm working on one of the ranges here and behind me i have all the toppings when i'm making an omelette and that's the whole thing about mison plus is that you have to have things at your fingertips so i'm dropping in spinach in the middle as you can see the eggs aren't fully cooked yet so that gives the filling a chance to heat up while the eggs finish cooking and then i'm taking the omelette and i'm putting it underneath the salamander above me so that it warms the ingredients in the middle and melts the cheese a little if there's cheese in the omelet and you kind of pull it all together and then just gently get them to the right temperature then i'm folding the omelet right onto the plate and plating it is super important to me i'm a little neurotic about it wiping down the plate and rearranging everything to look its best even the toast has to be perfect so if i get a side of toast or i get toast with my eggs i want the toast to be look like toast i don't want it to be blonde tell alex just to toast the seven green a little more if it doesn't look toasted put it in again sometimes it takes a little while you got a salmon benedict and a blue for bar one just came in with all of this going on it's really easy to make a mistake or to miss an order which is what's happening right here right now i don't have it you didn't print you want it on the fly yeah like simon benedict so on the fly means like right away prioritizing the customer's order because we mess something up like as fast as humanly possible if that means taking an order of pancakes from the next order that's coming out and then getting another order on the grill that's on the fly caleb buy my biscuit loaded from me that's coming right out so buy them a biscuit means i'm going to send this customer this loaded biscuit right away to smooth things over for the long wait and i want everyone to be happy here i want to overcompensate for the customers so they don't feel like they got shafted the dish we're doing here is our lock of benedict didi my business partner and wife inspired me to do a potato pancake dish since we're famous for our pancakes so why not a potato pancake so instead of the english muffin is the base for the benedict we have two potato latkes or potato pancakes the lockers are made earlier on the griddle but get crisped here and the fryer to order the expedited of the chef on the line doing the cold stuff will receive those and then top them with house cured smoked salmon we are actually curing and smoking salmon downstairs a few times a week we smoke it we season it we slice it paper thin and it's really really good stuff after that poached eggs are put on top and we finish with our hollandaise hollandaise is like one of the mother sauces it's an egg sauce made with butter egg yolks lemon juice a little bit of cayenne pepper so to finish this dish we use a little trout row caviar which is really great it has a little nuttiness to it and they kind of pop in your mouth and then the chives and that simple garnish that really pulls the whole dish together potatoes eggs smoked salmon and caviar it's very luxurious yet it's kind of light so you have room for dessert i'd say the hardest part about keeping the kitchen moving is having the right people in the right place and having all of the ingredients that go behind every dish prepared thoughtfully meticulously and consistently it's kind of like a symphony when you see an orchestra you'll hear an orchestra and you hear like something being done all of a sudden after the whole thing is composed you'll hear this beautiful piece of music and i look at the kitchen like that as a customer you'll feel you had an amazing experience you'll only see the finished product and you won't know anything that's going on in the back you\n"