A behind-the-scenes look at how the city’s best restaurants and chefs feed their workers
Comida at the family-run business is often dictated by chef Jonathan Zaragoza’s dad, Juan.
Inside Bill Kim’s Korean-barbecue-oriented Asian fusion restaurant, sugary cereal is as popular as prepared food during staff meal.
Making food for each other helps cooks hone skills for the restaurant’s ever-evolving tasting menus.
Chef Lee Wolen and his staff indulge in a Korean feast in between prep and service.
Workers too busy to order a la carte from the menu turn to the chef’s snack hack.
Chef-owners Beverly Kim and Johnny Clark play host to a truly familial family meal.
While the busy chef/restaurateur usually eats on the run, her workers sit for meals that range from Korean to hot dogs.
The chefs of the Ukrainian Village barstaurant trade Indian for Italian for staff meal.