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A Day at The Oldest Restaurant In Brooklyn | On The Line | Bon Appétit Analytics Table
Income Estimates for A Day at The Oldest Restaurant In Brooklyn | On The Line | Bon Appétit
Based on this YouTube video's total view count of 2.04M views and industry-standard rates, the estimated total earning is $1.43K - $4.08K through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.
About A Day at The Oldest Restaurant In Brooklyn | On The Line | Bon Appétit
Explore A Day at The Oldest Restaurant In Brooklyn | On The Line | Bon Appétit with 2,042,575 views, 33,013 likes, and 868 comments. Experience the impact of this video content that has captured audience attention.
Follow Executive Pastry Chef Caroline Schiff of Gage & Tollner through an entire day preparing the breads and dessert menu at an iconic 143 year-old New York restaurant. From feeding her beloved sourdough starter "Edna" to trying new cheesecake creations and flaming baked alaskas, see how these professional chefs keep a kitchen humming day in, day out. Director: Gunsel Pehlivan Director of Photography: Kevin Dynia Senior Editor: Misa Qu Creative Producer: Parisa Kosari Associate Producer: Dimitri Lazarashvili Line Producer: Jennifer McGinity Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Duell Davis Assistant Camera: Lucas Young Audio: Michael Guggino Production Assistant: Jermy Saint Louis Post Production Supervisor: Stephanie Cardone Supervising Editor: Eduardo Araújo Post Production Coordinator: Scout Alter Junior Editor: JC Scruggs Want Bon Appétit 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 haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit 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.
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