Find out what a day in the life of a chef looks like in this Wall Street Journal article, which follows Chef Andrew Carmellini, a long-time friend and client of D’Artagnan, through a busy day. Carmellini is at the center of a growing restaurant empire, as the Wall Street Journal explains. Look for his next restaurant in Baltimore.

We excerpt the numbers below, which are impressive. Carmellini uses 45,000 pounds of our air-chilled chicken annually, and that’s because The Dutch takes 30,000 hot fried chicken orders every year!

If you want to make his famous fried chicken at home, Serious Eats has the recipe from Carmellini’s book American Flavor. Start with right chicken: our organic, air-chilled chicken parts, or the whole bird, and you will be frying chicken like the best.

Andrew Carmellini at his restaurant Leuca. Photo: Ike Edeani for Wall Street Journal Magazine

Carmellini by the Numbers

15 restaurants The total overseen by Carmellini and the NoHo Hospitality Group, once the Baltimore properties open.

4 places Carmellini calls home: Manhattan; Cutchogue, New York; Seven Hills, Ohio; and Miami.

45,000 pounds The amount of D’Artagnan chicken Locanda Verde buys in one year.

350 cooks The approximate number of chefs staffing NHG kitchens overall once the Baltimore restaurants are up and running.

2 James Beard Awards The honors Carmellini has received from the food foundation—he’s been nominated a total of 11 times.

10,000 pounds The weight of the Mister Dips Airstream trailer, located at the William Vale hotel.

1966 Ford GT40 The car Carmellini most covets at the Classic Car Club Manhattan.

90,000 macarons The number sold yearly at Lafayette.

30,000 hot fried chicken orders The annual tally of The Dutch’s best-selling item.

Featured image: andrewcarmellini.com