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 Still havent subscribed to Bon Apptit on YouTube? http://bit.ly/1TLeyPn Want more Bon Apptit in your life? Subscribe to the magazine! https://bit.ly/313UWRu 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.
