Week 12: Meet the Masters #3

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[Girl] So I have no idea where we're going.

The chef we're going to meet now really kind of

revolutionized hotel dining.

Does anyone have any guesses as to who it is?

[Girl] Hotel dining ...

Are we going to Waldorf?

[Tanya] The chef has a restaurant

in the Time-Warner Center.

[Girl] Okay, it's Gray Kunz, right?

Yes it is.

Oh cool.

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Good morning.

Hi!

Hello.

You're looking rough, chef, nice to meet you,

I'm Tanya Steele.

Hello Tanya, how are you?

Thank you so much for having us.

Marcus.

Hello Marcus.

Are you ready to come and have a look at Cafe Gray?

We are.

Good.

So you're going to help me do some prep today.

Sounds cool.

So this is basically where all the production happens.

Fish, meat, dairy, produce, dessert.

It's all broken down separately.

It's actually quite rare to see a private restaurant

have them all.

Here's where we have all the fish and meat prep.

We have the restaurant, then we have the kitchen,

and then you have the bar.

This is where the cold kitchen is so we don't

have a hood hanging down, so we pushed the hoods

over to the left hand side, so like that's still a good view

but it's lesser of a view.

We kept this little part here with our Colombus

looking over us every day.

So, that's kind of where it is.

Pastry and (mumbles) happen here, and all the hot things

happen on this side.

I think this is probably the best view of any kitchen

in the world, probably.

I mean don't you think it's so amazing, that you ...

Incredible.

The chefs they really appreciate it but they really

don't have that much time to look outside.

I never really had anything else but the way the kitchen

looks right now, you just show the people how we clean,

how we break down, you know, the noise level is down,

no foul language here.

There's a way of communication definitely,

so all those things have made this kitchen

actually a role model for them to ...

That behavior you can take along with you anywhere.

Got some stuff here prepared for you so we're going to do

this short rib, we're going to sear it off

so you can see the raw ingredients and then after that,

the spice mix.

It is very fine, you know?

Because you sprinkle it on everything so you don't

want to have--

You're going to create ...

Just go like that.

Place it right in the middle.

You got the rib?

This is the way you have to take it because otherwise

it falls apart.

Rice, and some horseradish, that he's going to eat.

I plated that, I plated it.

[Tanya] Wow you did a nice job.

Thank you.

Gray pretty much told me exactly what to do.

Wow, thank you.

I think you should toast, to start us off.

Wow look at that beauty.

You've got something sweet coming in as well.

Chef, can you tell us about your short rib recipe,

when you started doing it and ...

I started working with this at Claude Humphrey's,

way back and we worked on this for a long, long time.

Because you would think of all those spices

it would be too much but it's not at all.

Well chef thank you so much.

You've got some sorbets coming.

Oh my god!

Wow!

Have a great afternoon.

Thank you so much.

Bye bye.

We still have dinner to go to and we don't know

where we're going, but the grand tastes real good.

We made one just like this in class.

Ice cream.

Keep that ice cream.

What did you think of walking in and being put

to work immediately?

I couldn't pay attention, I'm looking out the window,

I'm looking over the restaurant, and that line, you know,

there she was with that extra height.

But it was set up perfectly and it was ...

I was in awe just seeing what was around me.

I thought it was real cool doing work.

Yeah?

Yeah, he's like just season them up and I was like Okay!

Totally unexpected.

Totally amazing.

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