BMG’s Massive Kitchen! 12,000 Portions Every Single Day! Behind the Scenes With Head Chef Eli Rand!

We need to prepare over 2,000 lbs of this for tomorrow's lunch. This is what barbecue beef cornflake chicken rice fireful. >> Really looks good on fresh. >> Fresh every day. >> How many How many bum can fit in such a lunchroom? >> And then you see over here all the carts full of pizzas waiting for tonight's supper. Skittles for lunch. And look at the ovens. It's got packed. Look, go keep going. See the back. >> The eggs get preloaded into these special pans with the holes. >> Really? >> They go three at a time into each steamer. On average morning, we go through at least 15 cases of eggs. >> Really? >> For one breakfast. Over 300 cases of milk. Probably goes in one day. Okay. Look what we have over here. We have a big guest, Ellie Rand. He's the head chef in the BMG in the headquarters. Get to Ellie, first of all, tell us what's going on here every day. >> Every day we're serving breakfast, lunch, and supper. A total combination of probably over 12,000 meals a day. >> What? >> Over 12,000 meals a day. Right over here, they're preparing preparing uh vegetable kishes for supper. As you know, in BMG, we serve milk for supper. Oh, really? >> And place it for lunch. >> Oh, Europe. >> Europe. >> Then that's the way they kept it. >> If you exile it. So this besides for the fly lunch every day we send out into the coffee rooms to six other but madrashim plus the coffee room here. A par option. You got to come to the dining room. We send out egg salad, tuna salad, pasta salad every day to thousands of young and the other. Oh, this is fish sticks. >> Fish sticks. >> This machine that he's actually working on, we have two of these uh steamers. That's where we prepare the eggs. I ate the fish, which I'll show you right now. >> The eggs get preloaded into these special pans with the holes. >> Really? They go three at a time into each steamer. On an average morning, we go through at least 15 cases of eggs >> really >> for one breakfast. So, do the math. >> You're not doing it with water. You're doing it with a steamer. >> It's a special steamer. >> A good amount of time, more time for hard, less time for softboiled. >> And we're pumping out thousands of eggs a morning. >> Wow. BMG. >> Do we have to give you a portion to taste also? >> Yeah. Look at this from scratch. Nothing is like um par baked or whatever. Everything is done from scratch. Top quality. One second. Machines the exact same shine and size. >> This machine right here is our automatic falafel machine. >> What's that? >> We put this over the fryer. We feed the batter we make from scratch ourselves. And so like they're the fresh falafel straight into >> I have to come back for that. By the way, you I somebody told me there's a machine for schnitle for like >> doesn't have it. >> Oh, only this has potatoes. Diced potatoes. >> He's cutting up potatoes. He's making na salad. These machines are called tilt skillets. Ay to just from and when they make pasta in here, they could put 60 lbs of pasta in this at one shot. If we serve pasta for supper, we're using over 200 lb of pasta for one meal. You see the pizza they prepared now. >> Pizza master fresh. Everything is >> Jesus. This was made from scratch in our ovens. Really? >> We have special pizza stones that converted into a pizza oven. >> So, what is this pizza for? Today. >> Pizza is for tonight's supper, which is the most popular supper, the pizza, but it's made from scratch by hand. Alice, yesterday there was It looked like a pizza shop in here. We prepared over 350 lbs of pizza dough in one day. In one day and then you see over here all the carts full of pizzas waiting for tonight's supper. So it's baked a good portion of the way in tonight. They put it in the oven finish it off. So they got fish pizza. Why taco? Why can't you take there's so many companies that offer power baked stuff but it tastes very good. First of all, we want to give top quality food if we could. We want to give the best we could. The buckram appreciate it. The young appreciate it. Obviously, it's also more costefficient. If I buy Yanim's pizza though, it's costing me much more. So, if I could do it and I have the staff, >> give them the best product. >> Okay. Now, we're going into the Fly Chicka kitchen. And I see that um this was >> here. We're still cooking off cornflake chicken for today's lunch. Okay. And this is the paprika chicken. Still going strong. >> Yeah. They have to put on the cornflakes still on here. >> Oh, you going cornflakes on all this? How many how many chicken bottoms are you doing a day? So we serve chicken legs every lunch no matter what the main dish is. So on a day that's namizen tomorrow we're going to be serving a barbecue beef. They're still going to prepare they ate 15 cases of chicken legs. >> Wow. >> A day like today where chicken legs is the main. We could use easy 25 30 cases in one. >> How much a case? How many pieces? >> Average of 50 lbs. I don't know what it comes out to piece wise. Oh, look at that. >> You have 60 gallon pot full of barbecue beef. >> 60 gallon pot. We need to prepare over 2,000 lbs of this for tomorrow's lunch. >> This is for what? >> Barbecue beef. >> Barbecq beef. With what? On a on a flat bread or just just by itself? >> No. No. By itself. Sure. Barbecue beef. And we'll serve it with rice. >> Wow. Kitchen is this is also all part of the flesh kitchen. Over here is the dining room. And you can see that all the flesh gammers were already sent out to all the stations. In about 10 15 minutes, we're going to have thousands of bakam and yangalai pouring in here to eat a gashmaka lunch. Here he's preparing uh preparing all these vegetables for soups. Every meal, lunch and supper, there's always a fresh hot soup by every single meal. So this station's already open for lunch. As you can see, every day we have a hot vegetable. Yesterday was grata hot dogs. We don't waste anything in BMG so we repurpose it and the eats it no problem. Cold flake chicken rice farful. >> Really looks good on fresh. >> Fresh every day. How many how many bh can fit in such a lunchroom? >> I think bar 1500 at a time. Wow. And this is the only lunch room that you have. So then this is the only Yeah, this is the only dining. Now we're going into the storage room where we store all the product. And obviously this is where we take and accept all our deliveries. This is one on Sixth Avenue. This is Yeah. Sixth Street. >> Sixth Street. Here we have all the dry goods, oils, flowers, beans, sauces, a mini warehouse. Even more stuff over here. Waters, seltzers. We store paper goods even on top of the fridges and freezers. >> This is our walk-in fridge. Fully loaded vim eggs, >> whole pallet of cheese, two pallets of eggs. Today we just got our our first milk delivery of the zman. You have over here approximately 6, seven pallets of milk. That's over 300 cases of milk. It probably goes in one day plus another 100 cases of the 5 gallons that they put in the special milk machines in the coffee room. Wow. All the fresh produce. How many eggs go in there? Oh, >> average of 15 cases in just one breakfast. And here's the walk-in freezer. All the meat fully stocked chickens, beef stew, ground beef. I see you have one more. What's that? That's also It's a freezer also. No, this is also a smaller walk-in. So, this we roll in the gro of pallets like chicken and meat. And over here gets stored everything from tilapia, kishas, bagels. It still goes in the back. See, it goes all the way there. >> Oh, wow. You don't get fresh delivery every day? >> I get deliveries every day. There's not a day that we're not getting deliveries. We go through product so fast that uh in order to keep up with the demand, we have to take deliveries in almost every single day. Fine. Thank you so much. No problem. This is not a campaign. It's just a top quality food. Enjoy it. >> That's it. >> Thank you so much. I appreciate it.