What is it like to be a chef at an expensive restaurant?

This question originally appeared on Quora. Answer by Christian Lemp, former chef de partie at Jean Georges: Incredibly demanding and rewarding. read more

Most commis at the restaurants I worked at could have easily qualified for chef de parties or sous chefs at other restaurants. The level of technique and execution required by the job means that there is absolutely no room for error. read more

The adrenaline keeps you high. Expensive restaurants are beautiful—copper pots, only the cleanest, best equipment, artistic plates, famous people. It's a rush. I felt like the king of the world. There are thousands of cooks, but only a handful get to experience this, and in that small, elite group is me. read more

Cedric Bourassin is the current chef and director of the restaurant, and has crafted a menu utilizing local ingredients from Hokkaido with a French twist. The most expensive menu at the restaurant costs roughly $287 per person. read more