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hi, I'm currently getting ready for my interview at waffle House today, I took serve safe I believe about two years ago and I have my certification. However, I am nervous about my interview and wanted to read up a little bit. Your energy is ADDICTING, and you're easy to listen to which helps me bring myself back to all of what I've learned. Thank you 💜❤

Just scored a 96 on my test last week. Thank you for making this series, it was a real lifesaver to listen to while working.

and remember: diagonally cut sandwiches taste better. it‘s science.

keep an eye on your (mental) health. this career is highly demanding on all aspects of your mind and body and especially if you have chronic issues like auto-immune diseases or other things that are impacted by stress, be a bit careful. and be careful with who you work for, here in Germany abuse and exploitation in the catering and restaurant business is very common. so if you have the feeling that (some) people aren‘t treated with proper respect and that there‘s something off with the whole meta, step away. all from my own experience in the industry.

You are literally the only chef who tells it like it is. 86 chef for the win.

Poptart is crazy

How to get them to stay that way?

In the weeds or sucking wind.

i don‘t complain a lot, because my brain doesn‘t really work that way. so what bothers me are usually things, that are actually important for a good work-flow or dangerous things. otherwise i‘m just the guy closing the walk-in 25 times a day, because somebody left it open.

if you make food for the late guest and get it out 5 minutes after the kitchen is closed, make sure the food is good. if that comes back it can mean real trouble. obviously that depends on the restaurant.

Would love to hear more about commissary in another video. Really enjoyed these and will be watching them a few times before I take my test. Thanks so much for making them.

fantastic way to condense a topic when the book overwhelms you with information

You should do an industry podcast

What’s wrong with the ceramic knife from Walmart?

I became insanely better after failing every night in front of everyone in the kitchen. But they also saw me show up every day and get better until i mastered that station continuously

Hey man. I wanted to say thank you. I failed the first time, but with ur help I passed the second time. Thank you. all my stress has went away.

Thank you for the advice and knowledge. :)

Heard!

Great content. Thanks for sharing your experience and perspectives. Just started a line cook position for the first time after doing pretty close every other position in a restaurant. I am expected to take on Inventory/ orders, as well. any tips? possible "inventory and orders" vid?

as you mentioned, its all about setting the example, respecting your employees, delegating, making an environment that nurtures growth, and leading from the front. great video Jason!

How many years you been in the industry?

Do you have any advice for a upcoming chef in the industry

🎉Bravo my brother, you yourself are lightyears away, refreshing 🎉

Yes. Please do ordering.

Good job bro! Thank you for the hard work chef

another good one, is dont be afraid to pit vendors against each other to get better prices. Especially if your reps make simi regular visits. The restaurant i work at uses proformance food group, us foods, and sysco. My chef has been teaching me how to manipulate the prices a little bit from vendors, just as a simple when talking to us foods, "hey, we are really married to using this particular product from sysco. I would love to order it from you guys, but its significantly more pricy from you guys. If you were able to get it below syscos price i would prefer to order it from you instead" if its a product that theres a little bit of play with, you can sometimes talk them in to dropping the price some.

#1 - If you don’t need it? Don’t order it! Vendors will try to put stuff on sale, half-price if you order more, etc!…. If you don’t need it? DO NOT ORDER IT!…. This isn’t your home’s pantry! This is business! And don’t be afraid to deny food! Open boxes, and look! Even small towns have grocery stores. The truck driver might dislike it? Better to sell out, than to run out! Agreed! But best advice? Deny food, and go to a local grocery store on your day off! 💯

easier said than done

If you like this video you may like this video on menu design! Also I’m sorry for the audio my mic is messed up and should be fixed by next week 😅 ruclips.net/video/meolJeE9fpc/видео.htmlsi=arcXfBKR7wQ1KYKb

Well said! And that goes for just about every job anywhere. Know how to keep the stuff, home and work, separate. Or at least know the reasonable amount (i.e., trouble at work resulting no more work, better communicate with the missus and whatnot) Co-worker and I have gotten into this twisted habit where we end up working doubles sometimes just to avoid going back home.

I would love to see a video focused towards portioning different dishes. I’ve been cooking most of my life and it’s been a passion and a hobby for me throughout my life as a blue collar construction guy. I’ve just recently deviated from that line of work and am now perusing a career in the Culinary Arts for the past 2 years. I thought I knew so much about cooking until I stepped into a real kitchen with real cooks. Anyways, love your videos and looking forward to the next one.

4:10 Hahahahahah, I had a sous chef wash a chicken wing, dry it, and put it in the fryer... albeit, it was for himself to eat. lol

i have the book but I'm gonna incorporate your videos as part of my study, thank u!

Thank you dude ♡ this is what i wanted and needed. No fat, just facts.

No study questions were hurt lol

Passed my test today! Thanks for the help. I must have watched this series six or seven times in the last couple weeks. Thanks, man, much appreciated.

😋🤤🍊

Nice bait click