Secrets to Surf and Turf | Big Kitchens | Food Documentary

Ever wondered how one of Chicago’s busiest seafood joints runs? Dive into Bob Chinn’s Crabhouse, where 130 staff cook 900 crabs and 1,500 steaks weekly using innovative tools like infrared broilers. Watch as they handle bulk baking of their famous garlic rolls and manage seafood logistics to serve up to 4,000 guests daily!

Big Kitchens S01 E01

0:00 - Chicago's Busiest Seafood Joint
2:01 - Surf and Turf Supersized
4:25 - Fresh King Crab Delivery
6:36 - Infrared Broiler Efficiency
8:45 - Preparing Crab Vermicelli
10:46 - Evening Rush Begins
12:53 - Bulk Baking Garlic Rolls
14:47 - Extracting King Crab Meat
16:52 - Dessert Rush: Paradise Pie
18:59 - End of a Busy Night

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Big Kitchens unveils the secrets of the world’s largest and most extreme kitchens. Each episode takes you inside colossal culinary operations, from the world’s biggest truck stop to the US Army’s largest dining area, and from jumbo jet catering facilities to massive ocean cruise kitchens. Discover the larger-than-life chefs, cutting-edge technology, and dazzling logistics behind these kitchens. Learn about the immense volumes of ingredients, the power needed to cook, and the secrets of their finest dishes.

Step into massive kitchens with Big Kitchens. Explore our playlists to see the impressive operations and challenges of some of the world's largest kitchens.
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