How a Master Italian Chef Runs an Elite Restaurant | On The Line | Bon Appétit
Bon Appétit・2 minutes read
Chef Evan Funky meticulously selects unique produce from the Santa Monica Farmers Market for his restaurants, adjusting menus based on availability to manage food costs efficiently and ensuring a successful dining experience for customers. The process involves detailed pre-ordering by Market Liaison Karina to secure specific items like Big 940 stone fruit and Vietti de Bordeaux figs, with a focus on quality and freshness.
Insights
- Chef Evan Funky's restaurants prioritize sourcing unique and high-quality produce from the Santa Monica Farmers Market, with a dedicated team led by Market Liaison Karina ensuring pre-orders for exclusive items like Big 940 stone fruit and Vietti de Bordeaux figs.
- The menu at Chef Funky's restaurants is intricately tied to the availability of produce, with a focus on managing food costs and meticulous attention to detail in the pasta-making process, reflecting the chef's commitment to freshness, texture, and a successful dining experience for patrons.
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Recent questions
What are the three restaurants Chef Evan Funky runs?
Funky, Felix, and Mother Wolf
How much does Funky spend at the Santa Monica Farmers Market?
$8,000 to $10,000
Who leads the team in pre-ordering produce from the Santa Monica Farmers Market?
Market Liaison Karina
What is the focus when selecting artichokes at the Santa Monica Farmers Market?
Avoiding bolting and ensuring tight, choke-free produce
How does Chef Funky prepare mentally before service at his restaurants?
Ensuring a successful dining experience
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Summary
00:00
"Chef Evan Funky's Market-Fresh Restaurant Success"
- Chef Evan Funky runs three restaurants: Funky, Felix, and Mother Wolf.
- Funky, the newest restaurant, spends $8,000 to $10,000 at the Santa Monica Farmers Market every Wednesday.
- The goal at the market is to secure unique produce, like the first pick of figs or exclusive items from farmers.
- The team, led by Market Liaison Karina, pre-orders on Sundays and Mondays to ensure they get the best produce.
- Specific items like Big 940 stone fruit and Vietti de Bordeaux figs are carefully selected and sold quickly.
- Artichokes are a focus, with attention to avoiding bolting due to heat and ensuring tight, choke-free produce.
- The restaurant's menu is adjusted based on produce availability, with a focus on managing food costs.
- The process of making Anoté pasta involves meticulous steps like preparing acidulated water and grinding meat with Swiss chard.
- The pasta-making process is detailed, emphasizing the importance of maintaining freshness and texture.
- Chef Funky's meticulous setup and mental preparation before service reflect his dedication to ensuring a successful dining experience.
15:41
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