I spent the day working in a 2-star Michelin restaurant where dinner costs $300. I sliced sashimi, made dessert, and was shocked by the kitchen's calm vibe.

Anneta KonstantinidesMar 30, 2023, 23:06 IST

I spent the day shadowing chef Michael Cimarusti and his staff at Providence in Los Angeles.Anneta Konstantinides/Insider

I spent the day shadowing chef Michael Cimarusti and his staff at Providence, a two-star Michelin restaurant.
I helped make chocolate, sliced sashimi, and spoke to everyone from the prep cooks to head chefs.

As someone who grew up loving food and cooking shows, I always wondered what it'd be like to work in a kitchen. And, lucky for me, the two-star Michelin restaurant Providence opened its doors.

Me before my shift began at Providence.Anneta Konstantinides/Insider

As someone who grew up loving food and cooking shows, I always wondered what it'd be like to work in a kitchen. And, lucky for me, the two-star Michelin restaurant Providence opened its doors.

There are only four restaurants in California with two Michelin stars. Providence is one of them.

Providence is a two-star Michelin restaurant in Los Angeles.Noe Montes

Seafood was a natural fit for Cimarusti, who told me: "Before I was ever a cook, I was a fisherman."

Providence chef and owner Michael Cimarusti.John Troxxell

After putting on my chef whites, I was ready to start my shift at Providence.

The Providence kitchen at noon.Anneta Konstantinides/Insider

While the kitchen slowly comes to life, Cimarusti and Aitchison sit down to discuss any changes to the menu and what they can improve from the night before.

The Providence tasting menu on the day I was shadowing.Anneta Konstantinides/Insider

I first worked with Mac Daniel Dimla, a 27-year-old pastry prodigy who leads Providence's zero-waste chocolate program.

Providence makes all of its chocolate in-house.Anneta Konstantinides/Insider

After filling a piping bag with fresh chocolate, Dimla showed me how to fill the molds.

Squeezing chocolate was way harder than it looks.Anneta Konstantinides/Insider

Then I returned to the kitchen to watch the prep cooks.

A cook preps the dough for the following night's dinner service.Anneta Konstantinides/Insider

Meanwhile, on Providence's rooftop garden, the bees were also working hard.

I spent some time with Providence's very own beehives.Anneta Konstantinides/Insider

I was ready for a drink, so I swung by Providence's bar.

The $100 margarita at Providence.Kristie-Valerie Hoang/Insider

Then it was time to check out Providence's wine cellar.

Providence's wine cellar.Anneta Konstantinides/Insider

It was 3 p.m. when I headed back into the kitchen. The staff was in full swing, and watching everyone prepare dinner was a feast for the senses.

Tristan Aitchison is the chef de cuisine at Providence.Anneta Konstantinides/Insider

I made my way to the garde manger station, where the night's first bites are made.

Providence's kitchen at 3 p.m.Anneta Konstantinides/Insider

I watched as Cimarusti tested every sauce that goes on the small bites.

A tray of spoons, each with a different dot of sauce for Cimarusti to taste.Anneta Konstantinides/Insider

It's this kind of impeccable precision, and the way Cimarusti and Aitchison teach it, that draws cooks to Providence.

The finished amuse-bouche that Cimarusti had been testing.John Troxxell

Cimarusti even took the time to teach me how to properly slice sashimi.

Me (trying) to slice sashimi.Anneta Konstantinides/Insider

As the start of dinner service neared, Cimarusti announced it was time for the crew meal.

My plate for the crew meal.Anneta Konstantinides/Insider

Then the front-of-house staff gathered for their nightly meeting.

The nightly meeting at Providence.Anneta Konstantinides/Insider

It was time to go back into the kitchen, where everything felt calm but swift.

Cooks plating the dessert at Providence.Anneta Konstantinides/Insider

I spotted the chocolate bars I had helped mold just hours before, and watched as Aitchison transformed the sashimi I sliced into a stunning rose.

Aitchison at work with the sashimi.Anneta Konstantinides/Insider

Looking at the beautiful dish before me, I thought about how many people helped bring it to life.

The Japanese Tai sashimi dish at Providence.Anneta Konstantinides/Insider

As my shift at Providence came to an end, I was surprised by how energized I'd felt by the whole day — and how much I've missed the kitchen since.

Me very excited at the crew meal, as I was throughout the day.Anneta Konstantinides/Insider

I tried a recipe for blue-cheese mashed potatoes from Food Network stars, and I don't want to make them any other way again

Cookies on the Business Insider India website

I spent the day working in a 2-star Michelin restaurant where dinner costs $300. I sliced sashimi, made dessert, and was shocked by the kitchen's calm vibe.

As someone who grew up loving food and cooking shows, I always wondered what it'd be like to work in a kitchen. And, lucky for me, the two-star Michelin restaurant Providence opened its doors.

There are only four restaurants in California with two Michelin stars. Providence is one of them.

Seafood was a natural fit for Cimarusti, who told me: "Before I was ever a cook, I was a fisherman."

After putting on my chef whites, I was ready to start my shift at Providence.

While the kitchen slowly comes to life, Cimarusti and Aitchison sit down to discuss any changes to the menu and what they can improve from the night before.

I first worked with Mac Daniel Dimla, a 27-year-old pastry prodigy who leads Providence's zero-waste chocolate program.

After filling a piping bag with fresh chocolate, Dimla showed me how to fill the molds.

Then I returned to the kitchen to watch the prep cooks.

Meanwhile, on Providence's rooftop garden, the bees were also working hard.

I was ready for a drink, so I swung by Providence's bar.

Then it was time to check out Providence's wine cellar.

It was 3 p.m. when I headed back into the kitchen. The staff was in full swing, and watching everyone prepare dinner was a feast for the senses.

I made my way to the garde manger station, where the night's first bites are made.

I watched as Cimarusti tested every sauce that goes on the small bites.

It's this kind of impeccable precision, and the way Cimarusti and Aitchison teach it, that draws cooks to Providence.

Cimarusti even took the time to teach me how to properly slice sashimi.

As the start of dinner service neared, Cimarusti announced it was time for the crew meal.

Then the front-of-house staff gathered for their nightly meeting.

It was time to go back into the kitchen, where everything felt calm but swift.

I spotted the chocolate bars I had helped mold just hours before, and watched as Aitchison transformed the sashimi I sliced into a stunning rose.

Looking at the beautiful dish before me, I thought about how many people helped bring it to life.

As my shift at Providence came to an end, I was surprised by how energized I'd felt by the whole day — and how much I've missed the kitchen since.