Это видео недоступно.
Сожалеем об этом.
The Bear vs. Real Life: Pro Chef’s Authentic Comparison
HTML-код
- Опубликовано: 1 июл 2024
- In this episode, I reveal the raw and unfiltered reality of my culinary journey, shaped by working under Michelin Star and James Beard award-winning chefs, and opening 15 different restaurants over the past 20 years.
I hope you enjoy what I feel are true parallels between the intense world of The Bear and my real-life experiences. In this episode I delve into the pressures and triumphs that align with Carmy's journey, revealing my own vulnerabilities and passion for the culinary arts. Join me for an intimate and honest review that uncovers the true grit behind a restaurant’s glamour.
In this episode.
Jealous Fork - www.jealousfor...
Working in the kitchen is such a humbling experience. I think everyone should experience this. Makes you appreciate and make you a better person (for the most part 😂)
I couldn't agree more!
@KeenosQuest do you own a restaurant that Michelin certified?
No, I was an employee of one.
"We hire the unhirable" or in the words of the great late Bourdain, "the professional kitchen is the last refuge of the misfit".
Pablo!!! Yes exactly!! One of my favorite things about Tony was how real he always kept it! I'm doing my best to honor his memory here!
"You go through great suffering together and you bond"
One of my AM's called it "trauma bonding" but once you've done that bond. Man, I trust him more than some of my also trauma bonded family.
Yes without question trauma bonding works!! There's something very special about the way we bond. You know we love that post-shift drink too!
I'm in the TV industry and live TV production is very much like a kitchen-it's controlled chaos. I love the adrenaline rush no matter how many times i've done it. The last episode of season 3 really resonated with me, especially that Chef Luca scene, as it reflects how challenging moments can solidify one's sense of belonging, making you feel like you've truly earned your place. Finding confidence in your ability to overcome adversity is a powerful experience.
Thank you so much for your comment! I couldn't agree more with you on episode 10, I could watch episodes 1 and 10 or repeat! I also like your comparison to the TV production industry. There's nothing like a good adrenaline rush! Hope you can check out my other episodes! Cheers!
What job do you have in live tv ?
For now only RUclips and Instagram. Nothing Live yet....
It's been an honor and a privilege to work under your tutelage. I learned a lot about work ethic, the restaurant industry, teamwork, and how important good food is to a good time. I met amazing people, and you continue to inspire all of us to strive for success, no matter how arduous the journey.
It was a pleasure having you work with me! You have an amazing work ethic and watching you grow over the years has been the true gift! You know I'm here for you whenever you need me. Looking forward to watching your continued success.
I found myself getting really emotional at certain points while watching The Bear. I'm a bartender, not a chef, but I identify so closely with the passion that goes into making this industry work. For me, it's a love that burns, and long may it do so. Great video, man.
Thank you so much! I've worked behind the bar as well and I totally understand where you are coming from. Almost all of these things can be related to the FOH as well. It's pretty much our entire industry. Where else are you going to find "In The Bizz" nights or specials? We take care of our own! Thanks again for your comment!
In my 18 years of cooking in the industry I can agree 💯% the stress is real 😅. “No time to think… JUST DO IT!” Another great video! 👏
Thank you!! I tried to be as real as possible and honor what we do and how hard it is a
@@KeenosQuest Heard!
💯💯💯
I like that term "in the weeds" in my restaurant we call it "in the pocket". When we go down on the station we say "fuck it we ball" and send it! Yes Chef!
Haha! I love that! I'll start using it in my kitchen and see what my cooks think. Thank you for watching the episode Chef!
"In the weeds", "in the pocket", "swamped", "in the shit" (my personal favorite), "in the fucking drain" (I remember a chef who would use that one) or just "fucked", the expression changes, but the sentiment is the same and we know it all too well
@@pabloc8808 Yes you could not be more spot on!!
We loved being a part of this episode! Keeno is amazing to work with!
Thank you!
So glad the RUclips algorithm put you on my main page, excited to have someone in South Florida sharing spots and opinions about the food and culture! And, I’ll definitely have to come to the Jealous Fork, even from way up in Lauderdale!
Thank you for watching this episode! I truly appreciate it! Looking forward to hearing your thoughts on other videos and yes, I'll see you in Miami at Jealous Fork.
The Dopamine of getting in that flow state on a busy night where nothing in the world matters but the food, is the high that keeps me in this business. Those busy nights while stressful, are so relieving to get through.
Now you're speaking my language! I couldn't agree more! It's an amazing feeling. And then the beer after the shift hits just right!
Filling in the void after Bourdain did it so well. Respect.
Those shoes are too big to fill but, I truly appreciate your words! I will continue to do my best to honor Tony's memory and produce authentic stories and content that focus on culture and gastronomy. Again, thank you for the kind words!
Great episode! Coming from a family who has a restaurant where my dad is in the kitchen you’re spot on. My dad would get home and make himself a egg and beans sandwich lol. Much respect for all restaurant workers
Yesss!! I'm so glad you connected with this episode! I tried to keep it as real and honest as possible! Say hello to your Dad for me and tell him to keep up the great work!
This was a cool episode! Loved getting to see all the small and big similarities that exist in the show and in the real world of the restaurant industry.
Thank you! Yes, there are so many similarities! It's truly an incredible industry!
Amazing video! So raw so real! You are so in your element! I love your passion for the business that “ nurtures America!”
Thank you! I'm so glad that you enjoyed this episode, it meant so much to me to make it!
WOW! Loved the rawness of this episode, thank you for sharing your insights into this industry that a lot of us just have no idea about. Great comparison to an amazing show!
Thank you! I tried to be as honest and real as possible! I'm glad you enjoyed the episode!
This video hits all the aspects of working in a restaurant! Love it! I'm going to go watch your other videos!
You are right! I was trying to honor the industry in the best way. Let me know what you think of my other episodes!
A good friend has worked in hospitality/food service for decades. She taught me a few things. She liked to joke saying that sounds like a front of the house problem. In the weeds reminds me of fishing. You get caught in a boat fishing in the weeds, you're in trouble & need to figure your way the hell out of there! Behind, on your left/right.
All day that's what you have in total.
True respect for people in the food service industry. It's a hard job.
Yes, I can totally see the similarities! I love fishing and have gotten weeds stuck all up in my trolling motor! I appreciate your comment! I hope you can check out some of my other episodes!
This is as real as it gets! Wow!!
Thank you so much!!
How TF does this channel only have 405 subs?
I just started this channel a few months ago so I think RUclips hasn't recognized it just yet. I hope you enjoyed my videos! I have a lot more in store to share with you! Cheers!
Wow!! I always had respect and admiration for the food industry, but this video really does make you see things and different perspective. This makes me appreciate even more than next dish I eat at a restaurant 😋
Thank you so much for the kind words! I'm so glad you enjoyed the episode! Hopefully, you can check out some of my other videos.
Awesome vid Keeno! This is like those movie “Review” videos, but with your added experiences. Also its authentic and personal. Pretty freaking awesome. I would say this is your best video yet, and having the Bear sure helps to elevate it even more. 😊
You are awesome!! I'm so glad you enjoyed this episode! I had a lot of fun making this one!
@@KeenosQuest Yeah and thanks for making the video. I did learn a lot. I worked at several fast food joints and I remember it got hectic at times! In my favorite fast food joint I was a sandwich artist(guess the company 😁). I worked on Bird Rd in Miami and there was a drive thru. Working alone with customers in the front and at the Drive thru was hectic, BUT I treated the customers as they were guest at my home so they were always happy to wait. I actually had several customers give me their phone numbers and tell me to call them when the cookies were going to be hot and ready! LOL I loved it. Also another cool story about this job at subways, I made what I believe to be the first Cuban sandwich at Subways at the time. Of course we had to substitute the pork with the roast beef, but it still tasted good. I flatten out the bread, put on pickles, mustard, ham, roast beef and can't forget the Swiss cheese. Put it in the oven and wala, I had long life customers wanting to buy! haha Since It was custom made it(non menu item) I couldn't sell it to them, but I did give it out to my loyal customers. Well keep up the good work Keeno and maybe I will see you making some vids in Miami lol.
Love it! Thank you for sharing this story with me!
Awesome video with some great insights into the industry! Keep the pirate ship afloat!
Thank you! I'm glad you enjoyed the episode!
Yoo great vid. Dont forget to link the peanut butter vid in!
Thank you!! It's in there but just a few close-up shots.
Keeno is my biggest Inpo! Love the video 😻
Love a good typo! I'm glad you liked the episode too!
Adds jealous fork to my weekend to do list 📝
Really cool insight in this episode, kitchen life is definitely not for me, I barely want to cook my own lunch 😂
Haha! Totally understand! Thanks for the love! Hopefully, you can check out some of my other episodes.
What a GREAT episode Keeno, thank you for showing us this side of the industry that is n normally not seen. One of your best episodes jet!! Keep on going and doing what you love to do!!!
Thank you so much! Yes, this episode is as real as it gets!
Love this, such a cool episode!
I appreciate you! Thanks for watching!
Nice video chef. I'm just getting back into the game after 15 years our of kitchens. I always regretted not continuing my culinary journey back then and I have to see if I can make a go of it before I'm too damned old, lol. Not starting out the best, got into a dysfunctional kitchen full of lazy kids, but at least It's getting me used to the heat again :D
Thank you!! Can't blame you for getting out, getting back in is like jumping into quicksand. Haha! There's no doubt that working the line is a young person's game. I hope you're able to step back in without missing a beat and pull a hot saute pan off the range barehanded like a boss!
Im on the service side of fine dining im the FB direcror of s couple resorts, and now i make more money but man 10 years of not making money because i love what i do is crazy, my friends ask me why, and i say i cant be in an office and i just love it, it has to be loved
I've worked on both sides of the house and I totally understand what you are saying! Without a doubt working in the kitchen is a labor of love! Thank you very much for your comment! Would appreciate hearing your thoughts on my other episodes.
Awesome video! Keep up the excellent content 👍
Thank you so much!! I appreciate you for watching!
the answer is it depends on so many factors whether youll endure extreme stress or just normal job "stress" some will make 10x more for working in a chill hotel where youll be payed 10x less and be screamed at everyday. it all depends on your choices
Yes, I couldn't agree more. It all depends on your choices and what environment you want to work in.
Love this and love The Bear!
Thank you so much!
In the uk “in the weeds” is “snowed under”
Heard! It's all the same! Hahah! Thanks for watching this episode!
Amazing.
Thank you!
i would love to work in a kitchen... its my passion
It's worth giving it a shot. You might have to start on the pantry or the dessert stations, or maybe prep but trying it out for 3 months will give you a good understanding of how restaurant kitchens are run.
Finally some understand what it takes to feed people, and you still get bad reviews and stupid ones start review
Thank you for your comment, and yes, don't even get me started on the Yelp and Google review stuff! I'd be here forever!
It's super cool that he experienced that OG brutal training but can also perform and lead his own employees without it - well done, chef
Thank you! Yes, the last thing I want to do is pass that style of unhealthy leadership down to the next generation. I appreciate your comment and watching my episode!
ive worked in kitchens and I just tried watching S1E01 of The Bear and I couldn't finish the first episode. I hated it.
It's intense! Can't blame you for not being able to finish it.
I loved it but I see your point - it’s full of anxiety and is chaotic. Don’t let people buzz you over not liking it
@@FarmerJAB Heard!
Us chefs know....😮
Heard Chef! Thank you!
💛
😃😃
Do you own a restaurant that Michelin certified?
No, I was an employee there. One of the best and most challenging restaurants I've ever worked in.
@KeenosQuest then stfu...keep flipping burgers and leave the art and inside scoop to the CDC's
I appreciate your comments and opinions.
W vid
Cheers! Glad you found my channel!
🔝🔝🔝
Yess!!
"I hope you see this and know what we do to feed you."
Fucking Heard Chef.
Truth bombs all over at the end of this video. Need a second beer or a post shift after party. ❤❤❤
I know you feel what I'm saying here! I appreciate you and your comment! Keep kicking ass Chef!
There are no Michelin-starred chefs. Only restaurants are given Michelin Stars. "15 restaurants opened". Does this mean he opened 15 restaurants that he owned personally? And where are they now? Are all 15 still operating? "Opening 15 different restaurants over 20 the past years" seems like he opens one and it fails so he opens one again and so on and so forth. Seems pretty sus.
Thanks for the comment. You're right, my bad, I should have written restaurant, not chef. Yes I've been in the hospitality industry since I was 20 and have opened 15 different restaurants in several capacities, over the years, from employee to consultant or owner. Some are still open and some are not, but as you know, restaurant years are like dog years, and the likelihood of a restaurant staying open 20+ years is very low. This is a crazy difficult industry!
@@KeenosQuest Sorry, I didn't mean to throw any shade on you. It's just that I've met a few self-declared "Michelin chefs" as a former food columnist in the Philippines. What they actually meant was that they worked at a Michelin-starred restaurant for a while, or was working at a restaurant when the star was awarded.
I call restaurants that have been open for 20+ years "legacy restaurants".
Thanks for clearing up the "15 restaurants in 20 years" issue, haha. I've actually met someone like that. He opened an Italian restaurant, it didn't work, he turned it into a Spanish restaurant the following year, it still didn't work, he changed it to a Mediterranean/Greek restaurant after a year, still didn't work, turned it into a bar a year later, it stayed open for a couple of years. After that, I had to move so I don't know what came after. But that was four restaurants in four years.
Yes, it's a crazy industry. I've been asked to cook as a guest chef a few times and I wouldn't want to have that kind of stress every day.
More power to you!
Of course! My goal with this channel is to be as real and honest as possible! I'm cool with being checked. I respect that! Man that guy 4 different concepts in 4 years is wild! Talk about resolve! Can't blame you for not wanting to cook! If you're ever in Miami, reach out! Cheers!
@@KeenosQuest Thanks for the invitation, although I don't think I'll ever be able to visit the US. I'm from the Philippines and plane fare is pretty expensive. If I ever do go, I'll do my best to visit! I can teach you some Filipino dishes, hahaha.
I can probably send you a few through email, hahaha, just let me know.
Yes totally understand! If that time ever comes, we'll connect! Please send over some recipes, I'd love that! Keenosquest@gmail.com
So, ULTIMATELY, to nurture RICH people, RIGHT? 🙄🙄🙄
I don’t know if you watched the full episode or missed the part where I talk about small and medium sized businesses feeding the community? In addition, if you were able to see the food I’m currently serving in my restaurant, you might have noticed it’s quite humble. Where in this video did you get that forming a parallel between restaurants feeding their communities, a cooks life and the show The Bear did you understand I was talking about “ultimately nurturing rich people?” And on a completely different note, I hope in your personal life you strive to become rich and when you do so, you take care of your friends and family! Much love and success to you!
One dimensional thinking my dude. Cooking plays much bigger part than what you just said.
@@KeenosQuest Thanks for the response. I respect your mission and service to your community, but you cannot SERIOUSLY argue that “fine dining” is not ULTIMATELY catered towards a very LIMITED clientele, namely the RICH/ULTRA rich? 🙄
Please DON’T insult my intelligence by attempting to argue OTHERWISE…
That's not the point of my video. There's no discussion about the price or demographic that can afford a Michelin-star dining experience
I learned nothing. Thanks for trying!
Just a gentle question, what do you think he could do differently in his next videos?
I appreciate you more than you know! When comments like this start coming in I know I'm on the right track.
I try to make each episode authentic, honest, and high-quality. If someone doesn't connect with that, it's ok. My channel is not for them.