I was a chef at a Chinese restaurant for years and each chef handles two woks at the same time. We used 16" woks without a long handle just two helper ears. We grabbed the wok by one of the ears with a folded towel. Left hand grabbed the wok and ladle in the right hand. Flipping and tossing food in super high heat in such a fluid rocking motion this is an art form of "woking". Mr. Fernando Martinez brought that art of "woking" to perfection.
Ur not a real cook then , Cantonese wok is more difficult to handle but it doesn’t hurt ur wrist, it has more heat because it’s more flat , Pekín wok it’s for even women can do it , this guy cooks like a robot too greasy and the company makes the sauce for him
Heru- deshet I work at a Pf Changs on the Las Vegas Strip with mostly Mexican wok cooks and they do smoke the white pepper. But when we are very busy or about to close they sometimes don't.
He cooking fast but he’s not following the recipe .. yes it a art but it supposed to be done write … that’s all I’m going to say .. but he look like he was shining at 2pm cause nobody else was on the line …
Ive cooked on those pans and stove before to make fried rice. After you wash the pot with water you dry it with a towel. And once you do that and theres no water in the pot you have to turn off the fire or else the pot will get too burnt and itll ash up. Idk if he was putting oil on it after he wiped it with a towel
@@edgymix9109 He used a towel because he was about to use that wok as a deep fryer. You could wait for the water to dry out, or use a towel and get rid of the remaining water faster.
thankyou for letting me know to never eat at pf chang. this is not cooking, speed doesn't equal quality, especially him not taking the time to wash the wok and rinsing it out good.
I get a couple nose-taps and scrapes after you plate to get the last dribble of sauce or food stuck off the Wok but bangin on it like your holding a bass drum in a school marching band is beggin for attention. I like to line up my serve on the edge of my Wok for a clean all in one slide out to the plate, throw it up in the window and reset quietly. I'll be halfway through the feed before Drahama even knows I moved the line. My favorite is when I clear the line faster than Drahma can feed because I don't have a tic or giveaway. When I Drahma the cooks who bang Woks will never smoke me because I hear when they finish a dish and I'll have 4-5 plates ready by the time they reset and turn around for more. The rhythm is all in the Wok chugs not taps. If you scrub right you won't have "excess food particles"???
Only thing i never like about this is when it’s busy and using two woks, you can Notice when he pushes the raw chicken from the drhama plate into the hot oil and he dabs the ladle in water for a sec like as if it will get the raw chicken-juice/marinade off the ladle, then using the same ladle, he flick-toss mixes end stage contents of the other food in the other wok and serves it into a container using that same ladle. Yeah that may be the business when it’s super busy. but i would get pissed when i see coworkers do that when they didn’t need to. I wouldn’t touch a meal made by anyone anymore. Processed packaged, or made by me only.
A esa temperatura no se puede detallar mucho un plato si conoces del estilo de pf changs son platos deliciosos pero muy simples para la alta demanda no se puede hacer mas de lo necesario y menos en plena camotiza!!! Un plato tiene que salir en menos de un minuto!
He have a bad habit of putting his ladle down onto the dirty part of the stove where he dumps unwanted stuff from the Wok.... Fast and a multi-tasker, but unhygienic habits have developed here....
That's by design. Chinese wok stations operate at such high temperatures that they require constant cooling. That flame there is at least 4-8 times hotter than your home stove. Rather than have a separate cooling system, the overflowing water basin serves to provide a constant stream of fresh cold water that cools the wok station surface, washes away food scraps and provides fresh water for cooking use all at the same time.
It's only water, stop being a little bitch, you've probably never worked in a kitchen there's certain times to clean it thoroughly and certain times to not
Jajaja en primer lugar no pasa nada. Sabes que a esa temperatura ningún micro organismo esta vivo verdad? Con el agua se limpia, y no toca directamente el chucharon el wok. Intentalo con la mano se puede, pero te puedes quemar facilmente.
Si te puedes fijar bien cuantas veses en el video el cocinero sumerge el cucharon en el agua,y no lava el wok el limpia el wok cuando cocines en un wok asi hablas !
I was a chef at a Chinese restaurant for years and each chef handles two woks at the same time. We used 16" woks without a long handle just two helper ears. We grabbed the wok by one of the ears with a folded towel. Left hand grabbed the wok and ladle in the right hand. Flipping and tossing food in super high heat in such a fluid rocking motion this is an art form of "woking". Mr. Fernando Martinez brought that art of "woking" to perfection.
your point
@@manuelcorea2618 read his last sentence, ya fuckin meathead. That's the point you're so desperately looking for.
Ur not a real cook then , Cantonese wok is more difficult to handle but it doesn’t hurt ur wrist, it has more heat because it’s more flat , Pekín wok it’s for even women can do it , this guy cooks like a robot too greasy and the company makes the sauce for him
Same here
Hi Alex! Can you show us how to make Chinese food and I’ll support you! Thank you 😊
For everyone who goes eat there thank you for making them their lunch , their dinner. Much appreciated for your hard work
They said cooking is an art and this guy is an artist
Homeboy made like 5 meals in less than 5 minutes. Now thats a pro.
Wow! He can hold his own against any Chinese chef in any Chinese restaurant
I SAY "WOW" Give this guy a Raise
Que mucho hablador aquí.. los quiero ver cocinando así.. good job boy 👍🏻
Hasta lavar el wok es dificil lo se por experiencia.
Mi respeto para este amigo
Fernando martinez..your skill very nice...i like the way you cooking..nice2😍
No mames, que chingon Eres!!😂
Which store was this?
In 2013 I was the Store Manager I was Mall of the Emirates location.
Greetings from p.f Chang's leon gto in Mexico ,
B
Woo . I got a job interview Thursday for a Position as a wok coo. This dude looks like hes a pro. Any tips?
That some smooth cooking 🍳 real there tho.
Wow this guy is a pro
De qué país es ese PFChang
Looks hard buts it's really easy. I've done that before for panda express.
True dat. I used to be a cook at Panda and the double wok was easy during rush. All #4 orders
@@thebest-dq4tl 4 is a lot lol
All I saw was fast cross contamination.
This was his quarterly employee review, upon which he was fired for said cross-contamination.
Nah. Working the same meat and high temps. If you worked at an Asian restaurant, you know how this rolls.
I didn't see it because he moved so fast. .
He has a hot water pit he is rinsing in and rinsing pans???
He cleaned one wok with a towel
I'm also pf chang's staff wok cook at mall of emirates, dubai branch...nice bro but you need to follow the standard of cooking...
Teach the recipe then
Good job Fernando keep it up
Looks good to me!
Need to stop hating
What standard lmao this is how they want it
dang do they teach you how to work the wok like this or what?
Yeah
IS HE COOKING IT OR JUST HEATING IT UP?
Don’t like stuff swishing over both woks while washing the wok.
Go Fernando, GO!!!! #salute bro!!
El que esta grabando se subio al refrigerador o que?
What happened to smoking the white pepper on the back of the wok before adding the dark sauce!?
That's not how Mexican's cook Chinese food.
Heru- deshet I work at a Pf Changs on the Las Vegas Strip with mostly Mexican wok cooks and they do smoke the white pepper. But when we are very busy or about to close they sometimes don't.
F*ck that ..closing or not ..smoke it with white pepper .true quality is doing everything the right way even when noones looking .
You get down dude.
En todos los restaurantes De comida aqui en california estos trabajadores sudan la gota gorda! 😂 pero la gota cae adentro dela comida😕😢😭
Yep
Reminds me of my coworker at lazy dog 😎
Es el del casino planet hollywood las vegas verdad?
Ya the guy is fast but saw like 6 health violations that could get people hella sick or killed -_- SMH Not a pro in my book
What were they
You're a bad ass!
Using steel to clean instead of broom.
very talented
respect
Yo trabajava en las vegas bl pf changs
La toalla no limpia lo que el agua
Look at Josh in the back ground.. line pick up
Working at pei Wei trying be this fast one day
Mind-blowing
He cooking fast but he’s not following the recipe .. yes it a art but it supposed to be done write … that’s all I’m going to say .. but he look like he was shining at 2pm cause nobody else was on the line …
Go brother man
Earbuds in and not changing pans. You'd be lit up in my kitchen. Unsafe and unsanitary
It's a wok, he's using them correctly.
Cooking very fast but we need to check the temperature also
Good job buddy
Hope this guy gets payed well
no bao shang not washing of wok and no smoking of white pepper you have speed but no standard
Impressive
better pay him well
Wow....Master who cooks better than Chinese people!!!
You're awesome
(와....중국 사람 보다 요리를 더 잘하는 마스터!!!
멋지십니다!~~)
Wawo
No bao syang?
Todo mal
You guys wear gloves?
Can't wear gloves with a hot wok
Daaaaamn
yeah..... good wok ...but no panda emplyee,, hes not weighing producuce-meet....just producing good food...panda requieres chefs to follow guidelines
Everything he was cooking was pre weighed before it got to his station. That's the first job you learn and work in a P.F. Changs BOH.
I work in panda rn hes a beast i know if i was as fast as him i would get a raise btw im going 2 months working there now
Better world!
He the legend
un caballo pa la cocinaa!!!
se la papea
He didn't clean every time, if you closely watch - not sanitary at all. He was impressive on speed though.
Vita Leonis believe it or not, this how most restaurants run there kitchen
Food from the previous plate is not "dirty," you only clean when the oil is too burnt or when you're going from a spicy dish to a mild one.
Ive cooked on those pans and stove before to make fried rice. After you wash the pot with water you dry it with a towel. And once you do that and theres no water in the pot you have to turn off the fire or else the pot will get too burnt and itll ash up. Idk if he was putting oil on it after he wiped it with a towel
That wok is 900 degrees
@@edgymix9109 He used a towel because he was about to use that wok as a deep fryer. You could wait for the water to dry out, or use a towel and get rid of the remaining water faster.
Todo bien pero con sus audífonos un pinche problema
Manuel Rodriguez por ahí le dan la orden del pedido
brand violation, soundtrip while cooking
thankyou for letting me know to never eat at pf chang.
this is not cooking, speed doesn't equal quality, especially him not taking the time to wash the wok and rinsing it out good.
small woks lol ill do this all day
All that ladel tapping on the Wok is annoying af. So many cooks think it's cool to do or something.
It's helps with the rhythm
I get a couple nose-taps and scrapes after you plate to get the last dribble of sauce or food stuck off the Wok but bangin on it like your holding a bass drum in a school marching band is beggin for attention. I like to line up my serve on the edge of my Wok for a clean all in one slide out to the plate, throw it up in the window and reset quietly. I'll be halfway through the feed before Drahama even knows I moved the line. My favorite is when I clear the line faster than Drahma can feed because I don't have a tic or giveaway. When I Drahma the cooks who bang Woks will never smoke me because I hear when they finish a dish and I'll have 4-5 plates ready by the time they reset and turn around for more. The rhythm is all in the Wok chugs not taps. If you scrub right you won't have "excess food particles"???
Muy lento ruckie, hasta la carne del mongolian ya esta cocinada. Cocina Desde zero
Yea my foods cold by now
le. farto. calentar. mas. el arroz. i le falto. caremilisar. mas el changschiquen
Memez Lopez te faltó aprender a escribir
Only thing i never like about this is when it’s busy and using two woks, you can Notice when he pushes the raw chicken from the drhama plate into the hot oil and he dabs the ladle in water for a sec like as if it will get the raw chicken-juice/marinade off the ladle, then using the same ladle, he flick-toss mixes end stage contents of the other food in the other wok and serves it into a container using that same ladle. Yeah that may be the business when it’s super busy. but i would get pissed when i see coworkers do that when they didn’t need to. I wouldn’t touch a meal made by anyone anymore. Processed packaged, or made by me only.
cocina muy al champú, no hay calidad!
A esa temperatura no se puede detallar mucho un plato si conoces del estilo de pf changs son platos deliciosos pero muy simples para la alta demanda no se puede hacer mas de lo necesario y menos en plena camotiza!!! Un plato tiene que salir en menos de un minuto!
Not hygienic
He have a bad habit of putting his ladle down onto the dirty part of the stove where he dumps unwanted stuff from the Wok....
Fast and a multi-tasker, but unhygienic habits have developed here....
Its cleans it by dipping it in the water bath. Its always at 185.
Muy lento el morro
Very nasty!!!! Must be the one in Mexico
So, the bloke is apparently very good at wasting running water.
That's by design. Chinese wok stations operate at such high temperatures that they require constant cooling. That flame there is at least 4-8 times hotter than your home stove.
Rather than have a separate cooling system, the overflowing water basin serves to provide a constant stream of fresh cold water that cools the wok station surface, washes away food scraps and provides fresh water for cooking use all at the same time.
3:43 con el mismo cucharón que lava el wok sirve la comida, qué asco!!!
It's only water, stop being a little bitch, you've probably never worked in a kitchen there's certain times to clean it thoroughly and certain times to not
Jajaja en primer lugar no pasa nada. Sabes que a esa temperatura ningún micro organismo esta vivo verdad?
Con el agua se limpia, y no toca directamente el chucharon el wok.
Intentalo con la mano se puede, pero te puedes quemar facilmente.
Si te puedes fijar bien cuantas veses en el video el cocinero sumerge el cucharon en el agua,y no lava el wok el limpia el wok cuando cocines en un wok asi hablas !
Using oil to clean the wok. First time i seen this crap.