We're spending about $15,000 to $18,000 every single week. It's about 1,000 pounds of fish. One of the biggest challenges running a seafood restaurant in Texas is making sure that you're getting the freshest possible product. Come behind the scenes for a Friday with executive chef Fermin Nez at Esteone of Austin's best new Mexican seafood restaurantsthe morning they receive their big fish order for the weekend.
Director: Gunsel Pehlivan
Director of Photography: Andrew Barrera
Editor: Kris Knight
Creative Producer: Parisa Kosari
Culinary Researcher and Recipe Editor: Vivian Jao
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Brew Houston
Assistant Camera: Jacob Voss
Production Assistant: Emily Berk; Tai Hallstein
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Arajo
Assistant Editor: Justin Symonds
Special Thanks: Este Staff
Filmed on Location at EsteWant Bon Apptit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo
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ABOUT BON APPTIT
Bon Apptit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
