We serve 120 guests a nightroughly 110 of them will order ramen. We have to serve 110 bowls of the perfect noodles, every time. Douglas Kim, owner and chef of Michelin-starred Jeju Noodle Bar in New York, leads us behind the scenes for an all-access look at how the staff keeps the noodles flowing and the standards impeccably high. Director: Ian Stroud Director of Photography: Kevin Dynia Editor: Rob Malone Talent: Douglas Kim Director of Culinary Production: Kelly Janke Creative Producer: Mel Ibarra Culinary Researcher and Recipe Editor: Vivian Jao Line Producer: Jen McGinity Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Audio: Rachel Suffian Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Arajo Assistant Editor: Andy Morell & Justin SymondsWant 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.
