Gallery: Step Behind the Kitchen Doors at Betony

Tasting, tasting, tasting
Tasting, tasting, tasting

Almost as soon as he walks in the door he starts tasting every component of every dish, starting with dessert, then appetizers, the mains. Desserts are especially time-sensitive, so they go first.

Dashi
Dashi

Shuman eyes one of his line cooks as he tastes the mushroom dashi for Betony's cavatelli, before deciding that it needs more ginger.

Moving on
Moving on

Desserts are whisked away so the chef can make his way around the kitchen to taste the other courses.

Tasting at the pass
Tasting at the pass

Shuman finishes his walk around the kitchen with a plate of garnishes at the pass.

Prep list
Prep list

Every line cook takes out his or her prep list for the chef to check as he makes his way around the kitchen.

Mise en place
Mise en place

A tray of prepared ingredients stands at the salad station.

The salad station
The salad station

A line cook readies himself for the lunch service.

Anticipation
Anticipation

The chef stands with his hand on the printer, awaiting the next ticket.

Poached egg, black trumpet, cavatelli
Poached egg, black trumpet, cavatelli

Soon enough, orders start coming in. Here a plate of cavatelli gets plated at the pasta station.

Poached egg, black trumpet, cavatelli
Poached egg, black trumpet, cavatelli
Egg on top.
Cavatelli and velouté
Cavatelli and velouté

Plates of cavatelli and acorn squash velouté are finished with their final garnishes before getting sent out to the dining room.

Chicken liver mousse with apple, celery, and caraway
Chicken liver mousse with apple, celery, and caraway

Betony's food demands precision. That means tweezers.

Final touches
Final touches

Shuman puts the final flourishes on the chicken liver mousse before it leaves the kitchen.

On the pass
On the pass

A main dish, halfway plated, sits on the pass while the protein finishes cooking.

Young lettuces, green goddess dressing
Young lettuces, green goddess dressing

A salad is dressed and plated before it is run to the dining hall by the waitstaff.

Pre-plating
Pre-plating

Plating begins before there's even food to plate. Carrots that just finished cooking now have a plate waiting for them.

Poached lobster with carrots and spices
Poached lobster with carrots and spices

Carrots are one of the first components to be plated for the poached lobster dish.

Grill station
Grill station

A chicken browns in a pan as one of the very first mains for lunch service.

Building
Building

A line cook builds two plates at once: one skate, one lobster.

Finishing touches
Finishing touches

Bass and poached lobster gets their finishing touches before being moved to the other side of the pass.

Acorn squash velouté with spiced chantilly
Acorn squash velouté with spiced chantilly

A bowl of acorn squash velouté keeps warm under the heat lamps as line cooks prepare the other dishes to go with it.

Through the window
Through the window

As the kitchen gets busier, waitstaff hurry to bring the plates from the kitchen to the diners in a timely manner.