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The day at Le Bernardin begins early, with fresh fish deliveries arriving at the loading dock well before lunch. The head of fish receiving, Fernando, plays a critical role in ensuring that all deliveries meet the restaurant's stringent quality standards. It is emphasized that freshness is paramount, with any fish received not lingering in-house for more than 24 hours. This high standard is made possible through Le Bernardin's established connections and volume of deliveries in New York.