Welcome to Cooks of the Strip, Eater’s mini collection following Las Vegas Strip cooks.
Bacchanal Buffet, the large 25,000-square-foot eating expertise, opened six years in the past in Las Vegas with a roster of 9 kitchens serving 500 dishes from breakfast to dinner. Caesars Palace spent an estimated $17 million in building prices alone to construct this all-you-can-eat buffet with three separate eating rooms that serve as much as 4,000 folks per day, averaging out to about 275 visitors per hour.
The buffet’s government chef Leticia Nunez works 14- to 16-hour shifts, beginning her day at Four a.m. when meals arrives on the loading docks. ”Cooks suppose, ‘It’s a buffet. Anyone can do a buffet;’ I feel true cooks know the way tough it’s,” says Nunez. “It’s simpler to cook dinner for 10 folks and be excellent. However strive cooking for 4,000 folks and be excellent.”
The native of Oaxaca, Mexico received her begin as a chef at 17 in Napa Valley when she labored below Thomas Keller on the French Laundry. She took over the Bacchanal kitchen in 2017.
It’s 7 a.m. now, and Nunez has gone by way of to style each single merchandise on the road earlier than the primary diner seems. Nearly 80 % of the dishes are cooked proper in entrance of shoppers, and a menu of 30 specials adjustments virtually each day. “I don’t know if there’s one other chef in the US that cooks as a lot meals as we do,” she says.
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