I know the pak Choi I was wondering if that leaf was chard or spinach. First time I’ve seen the blow torch used to crisp leaf but it’s good to learn. I only ever used it for pastry or charing cured makeral skin
Sometimes when I'm hating my desk job I watch these videos and am immediately filled will dread and PTSD from my 15 years as a line cook. Suddenly doing spreadsheets all day and working 9-5 doesn't seem so bad.
i appreciate videos like this im in a wheelchair and absolutely love cooking in a home setting but unfortunately couldnt work in a restaurant setting so i live vicariously through these vids i could binge for hours would love to be a chef
No you wouldn’t, it’s hot, greasy, extraordinarily low paid, long, late hours ( split shifts are the worst ), your workmates become your social life because you no longer have one. Cooking at home is very different to being screamed at for £7 an hour ( few chefs are on salaries ). I advise anyone considering catering work to think again, because unless you reach an extremely high standard you’ll never earn f*** all.
@@BennyTheChiller Reality is that there are great restaurants with the most clean, efficient and amazing kitchens like this one, where cooks are well paid. The reality is that after all the hours you still get to live some of the best moments of your life, yes I hated mine when I was a dishwasher but at the end of the day there are still the most amazing moments with the best crews and when your guests are making memories that feeling can't be beaten, it's just amazing! Just because your passion was killed doesn't meant that it's the same for everyone. I know a lot of line cooks who absolutely adore their jobs. I myself never been on the line as a cook but had similar levels of pressure behind the counter and on and off stages and all over the entertainment, hospitality and catering industry. This stuff is my passion, I've helped professional cooks on the line before and they all profusely thanked me. I have the level for cooking pro, I want to experience it and I know I got the right mindset. I also know which place is hiring right and paying right. Not everything is nightmarish. I'm really sorry you feel this way... and I'll admit my situation is different than needing any job I can find and knowing how to cook... you should watch some Anthony Bourdain... it'll get your passion right up! :)
With the internet you can become a pro chef if you really want to! Impossible does NOT exist. You can adapt a kitchen to a wheelchair, I don't see at all how that would be impossible... we don't use our feet!!! Don't listen to the heartbroken naysayers. Most people have a vague idea that they really like food and really need a job. Few has enough passion in their hearts to go on and thrive in the industry... so be careful whose advice you take!
this dude is an animal man hes working so hard, hes inspiring me to work harder, people dont even know how stressful this job is this dude is cranking it nonstop
3 months ago I was watching these videos terrified of starting my first fine dining job. I may be in the cold station, but it's still intense. One thing has changed though. I don't get anxiety when I watch these anymore. Just pure admiration.
Chef Moyo does an excellent job. He is on top of things and repeats what the head chef is asking for and gives good direction to his co-workers. He is very fast.
My dad was a chef and just retired after 35 some odd years, from a pastry chef, sue chef to head chef etc. He has worked every position, even a sever in the bringing of his career. Most nights he doesn't want to cook anything after getting off work, but on the rare occasion he wants to show his mastery it is delicious. It's mind boggling what he just knows, the intricate recipes for most dishes, preparation, skills so on. Since I've seen him cook in our kitchen, the pace, stress and urgency appearing as if he was at work, has shown me to respect any and every chef. Great perspective of how fast paced and stressful the kitchen is. "we are short staffed" I immediately understand they are not at optimal operation capacity.
Guys, can I just say I have the upmost respect for you guys and for the amount of work that goes into your food! I was a chef for 18 years and I can appreciate the amount of effort that goes into everything!! So well done to you and everyone on your team!
@@erlangga7642no not at all and a lot of chefs have left the industry now so there is a easier way in people are looking to train from scratch,which wasn’t heard of a few years ago you had to start as a pot wash at least
Having worked as a cook when I was younger, I appreciate the effort that goes on behind the scenes. A meal out is still a big thing to many people and a good experience means a lot. This is really interesting to watch and actually quite theraputic. Good idea and great work by the chefs!! 👍👍
😀hellll ya after working a 8 hour shift on the line SOLO most nights i still come here and always watch these...........IYKYK just love the pace of it all and esp when I get in the zone the way it all becomes a chaotic yet beautiful ballerina dance of time and speed
I love that aspect of it, but after doing it for a decade plus it made me hate cooking. Quitting that industry has given me that love for fine dining at home and I’ve realized that the reason I hated restaurant work after awhile was that there was satisfaction in the work but no satisfaction by way of release after completion, just more work. Like when I cook complex dishes at home, I get to sit down and enjoy it after cooking. When I’m cooking for a living, I’ll cook hundreds of dishes in a night and obviously I don’t eat hundreds of dishes so it’s like culinary blue balls. I’ve advanced so much more as a chef since quitting, and I eat so much better too, since I’m not burnt out on cooking after work. I do miss it sometimes, but then I watch a video like this and hear the ticket machine and remember why I quit.
It irks me so much when I have a stocked, clean area and then I go on break, and come back to a dirty area. Crumbs everywhere, not stocked. Sorry floors. Etc. AHHHH!
This is the true reality of being a chef and not that crap on masterchef that kids watch and then think that's it And actually it is a team sport with a lot of work and commitment Well done
That "crap" on Masterchef is individual dishes, not multiple courses and orders at once. You can compliment this video without downplaying something else for no reason.
😂😂 you clearly never work in a restaurant to say that to me he look not 100% sure in his movement, lose a lot of time by using tool instead of flipping with the pan and is not multi task enough but , hes cleaning whenever he can , the only good point here
Always love when these kind of videos pop up! And I'm travelling from the US to London and Paris in April 2024, so I think this might be one of the spots I'll have to hit when I'm here!
The hardest worker in the kitchen might be the order printing Machine that’s constantly going “brr..brr..brrt…bee…brr” doesn’t take any breaks god bless 😂
I work at a 1 star in London on meat garnish and have to say this looks awesome, rep to Garnish bois but also this looks like very active cooking, more than us. Cant be not fun. As always awesome POV, thank you guys 🙏
Everything you do is something I’ve learned. And I’m so sxcited to see all of these techniques used in an everyday service, honestly it’d be an honour to have you prepare a meal for meal let alone have some of your culinary expertise 😅😮
I'm 10 minutes in and kind of want to go back to doing this. Then I remembered the working hours and why I stopped. You HAVE to be dedicated to do this but if you are it's one of the most rewarding things to do. Kudos.
They use sanitizer water when they put it back. So no cross contamination is occurring. Although it’s not my favorite practice. You can still have food residues and sanitizer going into dishes. Albeit heat kills sanitizer. But still. I keep spoons for specific tasks to prevent this.
cook is never a problem in the restaurant, the real problem is to prepare everything into those tiny boxes and make sure they are not run out. And also need a lot of skills to master the cooking order and efficient communication.
Love it when the kitchen is clearly visible. Once I was just making these burgers for 3 guys that were sitting on the bar which faces directly towards our kitchen window. And the 2 were straight up looking on and like acting all amused by it. Was a good little ego/confidence boost😂
@@zares300 Not just pure continual arm washing motion for like a 15 hour shift but also lifting and holding and twisting each of the thousands of bits of kitchen equipment, it's an extremely physical job if you work in a place that's busy enough.
I'm confused by the bucket full of spoon in the back. What type of liquid they're use to clean those spoons? Does it safe to use it without wiping the spoon first?
They are supposed to either drip the sauce onto the spoon, so the spoon never contaminates the meal, or dispose of the spoon after every use. Some chefs rinse them off in warm water, although that's less for sanitation and more to prevent sauces from one dish from getting mixed into other another. From what I've seen there are a lot of cooks who just don't care all that much about sanitation.
I don't really know much about this sort of stuff but imma just say a couple of things (please tell me these things): 1. Is it ok that he's using his hands to touch all the food?? 2. I don't really like how he puts the spoons in a container full of water and then takes it out and uses it again. He also tastes it
If he used gloves he'd have to change it after every single bit of food touched and thats not very practical. Also if he doesn't change it then it's no different to him just using his hands, which are cleaner because he can wash them. Barely any restaurants use gloves
2 the spoon thing is normal, the bucket if full of steaming water which kills bacteria. if you don't like it think that in othere restaurants they just reuse it without the bucket part
The water is extremely hot and will kill pathogens. He'd get sick himself if he was communally sharing spoons and such without killing bacteria! And it is okay that his hands are bare - clean hands are safer than potentially cross contamination with different surfaces, sweaty gloves, etc. He can always wash!
Pretty normal practice all around. In my restaurant everyone wears gloves to be extra safe but this guy’s line is all hot food, he only uses his hands before the food is cooked and while it’s cooking and switches to spoon/tongs after it’s cooked to temp - technically this is safe. Spoon thing is safe too, the bucket is filled with water and on a hot plate to keep the water super hot to kill bacteria and I don’t think I saw him taste from a spoon and then reuse it. I can’t read his board but typically new spoons are pulled for allergy tickets.
The half screwed on lid on the oil bottle stressed me out more than the actual service itself! Hahah But well done Chef! Busy service and you all smashed it :)
My position there should be veggies. I would get myself lost in 5 minutes after joining that parade. Beside that, gotta say I'm in awe to see this marvelous work. Such a great kitchen you people are running there. All that focus, coordination and skills. Wonderful.
Great insight into the amazing work you guys do!! Quick question how do you manage allergies if the spoons always go in the same water? or is the water running? something I'm missing? just curious hehe.
I think, and thats what im doing so dont get mad if im wrong, that the bucket is indeed constantly getting rinsed with fresh water. Answering your allergies question here, i have celiac disease and i work in a kitchen as a cook, i personally always grab a fresh spoon and clean it one more time if im dealing with allergies
I could never work in this type of environment. I have the upmost respect for any chef or cook bc I don't know how you can work under such pressure with chaos all around you
@@dehjosh kitchens like these don't tend to have training like you have in mind, its usually jump on a section and learn as you go (except for apprentices). I imagine they don't hire chefs with 0 experience unless they're apprentices.
I respect the hustle. Bare hand isn’t terrible as long as the food is cooked to temp (unless a virus is introduced). I just see a lot of inconsistency which bothers me otherwise.
Chef videos are the only thing I’ve ever seen other than like obviously things like combat vids that compare to the stress levels we experience working in the icu. It really reminds me a lot of hospitals tbh. One thing is for sure in careers like this.. boredom doesn’t exist. Stress is at a 100 but boredom is at a 0. This makes the day go by really quickly too if you’re in the right mindset. A sort of flow state
I have zero experience working in kitchens, this seems so hard. The amount of things you have to be paying attention to and remembering. So much respect! I have a question, when he licks the spoon, he puts it in a metal bucket near the top left of his station, and then picks it up and uses it to stir the food in the small pot again. Is this typical? Is there some sort of cleaning solution in the bucket? Just curious! Amazing videos guys :)
You always do this in this kind of kitchens, and this is WITH a camera ;), I've seen multiple people do it in the same bucket. More high class places, specially after covid, give you free mini wooden spoons for tasting.
I was a sauté line cook at Portobello’s Restaurant at Walt Disney World when I was in college in the late 1980’s. We were deep in the weeds every night. This brings back memories.
I love the povs but I’m curious what your dinner service looks like, if you could post some of those from different line positions I feel like that would be the best as it’s nice to see how busy other restaurants can get and how their line cooks handle the pressure
It's crazy to see the difference between a line cook and a head chef. This guy is killing it but head chef is so much smoother and decisive with his movements.
It depends. I’ve worked in places where the cooks ran circles around the chef. And then I’ve met some top-level chefs who were amazingly talented cooks. The head chefs job isn’t even cooking nowadays. They do other shit like schedules, inventory, meetings etc.
@@jdelorenzod2725well head chef in here i think like CDP(chef de partie) or sous chef maybe. The ones that do meetings and everything is executive chef and ast. Executive chef i think. The exe chef only cooks for important events only.
I cooked in kitchens for 10 years. Never made it a goal of mine to create a true career out of it... Ive since been an engineer and ran my own business for a while now. Kitchen work was non stop and difficult.. I honestly miss it every day now that im older. But starting at a low level again in my 40s just doesnt feel like an option. My wife is a chef so I cook for us at home and get what I can out of that. Still miss the kitchen though.
I left cheffing to become a nurse and don't regret a thing... However I do see your videos and kind of get the itch to be back on the line. Busting your ass off with a great team around you to make great food is a feeling you just dont get anywhere else
Nursing is not underpaid. At least not in the US. You can make 80-100k. But cooking? Only exec chefs at high end places make th at kinda money. Cooks make garbage.
@@CaffeineAndMylanta The only difference is that the first one sees people slowly dying and the other one sees people immediately dying I fucking hate that job and I'm stuck with it
that is bok choy, a type of chinese cabbage. they can be boiled or steamed cooked within 1 minute, which makes them slightly softer and more palatable, which is what the hot plate is doing. he's just blasting them with the blowtorch here for colour. for those of us who don't have a blowtorch, just throw them on a hot pan until brown.
I miss feeling the rush,especially after a great service when everything went well and the customers were happy, but i don't think i have it in me anymore and after watching these pros i can't believe how i did it.
This was a year ago at this point, but being a chef at a top restaurant is easily at the bottom of my list of things I’d want to do. I commend you greatly, because there’s no way lmao
Love the hussle my dood. Watching this brings back memories of working at a few kitchen resort restaurants. It was fun and stressful all at once. Thx for the vid.
God damn I need to get back in a kitchen had a year away to reset now I’m ready… need to find a kitchen like this again. This is my favourite section aswell ❤
Really? These guys do an excellent job and pay great attention to detail, and are absolutely professional... all of things I would place above many of my 20 years of chef experience, but as far as being a busy service I wouldn't agree. my reasoning is the dining room in this restaurant must be smaller, where I am used to working in very large places.
Miss working with cooks and chefs like this 😢 keep bring these videos like these they need to make a show out of this, had enough of this fake superstar cooking shows alway competing with one another, that never the case in real kitchens like this here
Maybe I missed it but is the mixing spoon going into a bucket with his tasting spoon 😮 also the torch on the veggies, wouldn't it end up taking on a propane flavour???
That ticket machine is giving me some major PTSD. Props to every chef working in kitchens. I got out 6 years ago, after training for 2 years and working as a chef for 6. Never again. I go out for food often and appreciate everything they do and sacrifice, but sod that!
These are my second favourite type of POV videos.
underrated comment
What's first? The Taco Bell Ones?
@@horseplop9 oh yeah, taco is involved for sure
😂
@@horseplop9 woosh
When I heard “well done burger chef” I thought the burger chef was being congratulated for a second
😂😂😂😂😂
I dont understand People who order a Burger "Well done" in such a Restaurant
@@marcelfischer1081 well one was for a child.
it’s a common inside kitchen joke 😂
Don’t worry I thought the same thing too
A great addition to these might be time stamps and identification of specific dishes or ingredients. Love this stuff!!!
I know the pak Choi I was wondering if that leaf was chard or spinach. First time I’ve seen the blow torch used to crisp leaf but it’s good to learn. I only ever used it for pastry or charing cured makeral skin
Ya I suspect that would be quite a bit difficult to do though. Super long video like this would take a while to go through that many dishes.
@@dehjosh They could identify each one once, since there is a lot of repetition for each section I don't think it would take too long..
Yeah let's go
It's all kale I think.
Sometimes when I'm hating my desk job I watch these videos and am immediately filled will dread and PTSD from my 15 years as a line cook. Suddenly doing spreadsheets all day and working 9-5 doesn't seem so bad.
Amen brother. I do not miss kitchens at all
that's why i don't like eating at restaurants where you can see into the kitchen from the dining room
😂😂 can relate
**** Printer sound printing tickets ****
Why you just didnt get better job? Its not like you supposed to work on kitchen or office only.
i appreciate videos like this im in a wheelchair and absolutely love cooking in a home setting but unfortunately couldnt work in a restaurant setting so i live vicariously through these vids i could binge for hours would love to be a chef
No you wouldn’t, it’s hot, greasy, extraordinarily low paid, long, late hours ( split shifts are the worst ), your workmates become your social life because you no longer have one.
Cooking at home is very different to being screamed at for £7 an hour ( few chefs are on salaries ). I advise anyone considering catering work to think again, because unless you reach an extremely high standard you’ll never earn f*** all.
@@louisebidgood2591why can’t people just have dreams 😭
@@hkljf sure they can, but you also have to see the reality.
@@BennyTheChiller Reality is that there are great restaurants with the most clean, efficient and amazing kitchens like this one, where cooks are well paid. The reality is that after all the hours you still get to live some of the best moments of your life, yes I hated mine when I was a dishwasher but at the end of the day there are still the most amazing moments with the best crews and when your guests are making memories that feeling can't be beaten, it's just amazing! Just because your passion was killed doesn't meant that it's the same for everyone. I know a lot of line cooks who absolutely adore their jobs. I myself never been on the line as a cook but had similar levels of pressure behind the counter and on and off stages and all over the entertainment, hospitality and catering industry. This stuff is my passion, I've helped professional cooks on the line before and they all profusely thanked me. I have the level for cooking pro, I want to experience it and I know I got the right mindset. I also know which place is hiring right and paying right. Not everything is nightmarish. I'm really sorry you feel this way... and I'll admit my situation is different than needing any job I can find and knowing how to cook... you should watch some Anthony Bourdain... it'll get your passion right up! :)
With the internet you can become a pro chef if you really want to! Impossible does NOT exist. You can adapt a kitchen to a wheelchair, I don't see at all how that would be impossible... we don't use our feet!!! Don't listen to the heartbroken naysayers. Most people have a vague idea that they really like food and really need a job. Few has enough passion in their hearts to go on and thrive in the industry... so be careful whose advice you take!
this dude is an animal man hes working so hard, hes inspiring me to work harder, people dont even know how stressful this job is this dude is cranking it nonstop
3 months ago I was watching these videos terrified of starting my first fine dining job. I may be in the cold station, but it's still intense. One thing has changed though. I don't get anxiety when I watch these anymore. Just pure admiration.
Yeah let's go
the printer chatter still stresses me out
@@gengarth5470 Its like a poke in the ribs lol
I want to start in the kitchen because I love to cook but my anxiety is too high. Any tips in how to get over it?
@@paulr.1961 start as a dish washer, or talk to someone who is already working in the industry. Talk to them in person.
Chef Moyo does an excellent job. He is on top of things and repeats what the head chef is asking for and gives good direction to his co-workers. He is very fast.
My dad was a chef and just retired after 35 some odd years, from a pastry chef, sue chef to head chef etc. He has worked every position, even a sever in the bringing of his career. Most nights he doesn't want to cook anything after getting off work, but on the rare occasion he wants to show his mastery it is delicious. It's mind boggling what he just knows, the intricate recipes for most dishes, preparation, skills so on. Since I've seen him cook in our kitchen, the pace, stress and urgency appearing as if he was at work, has shown me to respect any and every chef.
Great perspective of how fast paced and stressful the kitchen is. "we are short staffed" I immediately understand they are not at optimal operation capacity.
You have no proof
@@DOLssssss Oh 🥫it.
@@DOLssssss and you have no proof, that he doesn't have any proof. Proof me wrong!
*Sous chef. Sous is French for "below" or "under", thus the under-chef is the second in command after the chef.
@@DOLsssssschill lawyer, trust him or not, no one cares.
Line Chef is under pressure but still puts so much love in each garnish!
I really enjoy watching true professionals work. I think what amazes me is the teamwork.
Guys, can I just say I have the upmost respect for you guys and for the amount of work that goes into your food! I was a chef for 18 years and I can appreciate the amount of effort that goes into everything!! So well done to you and everyone on your team!
pog
ty
Did you need to take culinary school to be a chef?
@@erlangga7642no not at all and a lot of chefs have left the industry now so there is a easier way in people are looking to train from scratch,which wasn’t heard of a few years ago you had to start as a pot wash at least
Bootlicker
Having worked as a cook when I was younger, I appreciate the effort that goes on behind the scenes. A meal out is still a big thing to many people and a good experience means a lot. This is really interesting to watch and actually quite theraputic. Good idea and great work by the chefs!! 👍👍
😀hellll ya after working a 8 hour shift on the line SOLO most nights i still come here and always watch these...........IYKYK just love the pace of it all and esp when I get in the zone the way it all becomes a chaotic yet beautiful ballerina dance of time and speed
I love that aspect of it, but after doing it for a decade plus it made me hate cooking. Quitting that industry has given me that love for fine dining at home and I’ve realized that the reason I hated restaurant work after awhile was that there was satisfaction in the work but no satisfaction by way of release after completion, just more work. Like when I cook complex dishes at home, I get to sit down and enjoy it after cooking. When I’m cooking for a living, I’ll cook hundreds of dishes in a night and obviously I don’t eat hundreds of dishes so it’s like culinary blue balls. I’ve advanced so much more as a chef since quitting, and I eat so much better too, since I’m not burnt out on cooking after work. I do miss it sometimes, but then I watch a video like this and hear the ticket machine and remember why I quit.
This type of content is so precious and this specific content is so good
Hats off to the dishwasher, keeping up with the ongoing flow of cleaning those stainless steel pots/pans/trays...
A small detail but a sign of a really good chef is someone who knows when to wipe down their station in between when you have down time.
It irks me so much when I have a stocked, clean area and then I go on break, and come back to a dirty area. Crumbs everywhere, not stocked. Sorry floors. Etc.
AHHHH!
that should be the most basic thing for every chef but sadly not everyone does it
This is the true reality of being a chef
and not that crap on masterchef that kids watch and then think that's it
And actually it is a team sport with a lot of work and commitment
Well done
😂 You think that cooking in a restaurant is a one man operation?
@@firstlast9500 are you a moron? he clearly said the opposite
@@firstlast9500can you not read?
Obviously a cooking competition would be different from a restaurant, how dumb do you think ppl are💀
That "crap" on Masterchef is individual dishes, not multiple courses and orders at once. You can compliment this video without downplaying something else for no reason.
Just WOW! Thank you. Can't find videos on the Brigade System - but will look again! Love the specialisation & communication. Thanks again.
This guy is probably the fastest most intense guy I've seen on this channel. His multi tasking skills at such a fast pace is absolutely insane!!
😂😂 you clearly never work in a restaurant to say that to me he look not 100% sure in his movement, lose a lot of time by using tool instead of flipping with the pan and is not multi task enough but , hes cleaning whenever he can , the only good point here
@@yannlaforest9993 He's a learning chef
@@yannlaforest9993And where do you own 😅😅😅😅😅
@@yannlaforest9993in your opinion
This is quite slow for a chef.
I love getting to see chef being pulled up and corrected. The respect and manners are rare
its insane what chefs have to do compared to other jobs that pays the same wage
And it's litteral hell working in the kitchen because of that, the only way i would ever return is if the pay gets wayyyy better.
Yeah I have a lot of respect for chefs and head chefs
they should go to school and get a better job then. Is it too hard to go to school?
@@algroulx1774... how do you think they learned how to cook? Magic?
@@algroulx1774 Most fine dining chefs go to cooking schools lol
Always love when these kind of videos pop up! And I'm travelling from the US to London and Paris in April 2024, so I think this might be one of the spots I'll have to hit when I'm here!
Unbelievable teamwork, patience and reflexes; hats off to you!
The hardest worker in the kitchen might be the order printing Machine that’s constantly going “brr..brr..brrt…bee…brr” doesn’t take any breaks god bless 😂
As someone who has worked on the line for like 4 years in college and now I work in an office that sound just give me nightmares 😭
That's the sound of revenue. You never want it to stop.
@@jasonfs9913 haha I bet !
what /\ he said lololol
@@VillanEraMikeits ^
I work at a 1 star in London on meat garnish and have to say this looks awesome, rep to Garnish bois but also this looks like very active cooking, more than us. Cant be not fun. As always awesome POV, thank you guys 🙏
I sure hope you mean one *Michelin* star
Everything you do is something I’ve learned. And I’m so sxcited to see all of these techniques used in an everyday service, honestly it’d be an honour to have you prepare a meal for meal let alone have some of your culinary expertise 😅😮
Let me expand on something I’ve learned but have not had to capability of preforming or reconstructing the properties of the origins dish
I'm 10 minutes in and kind of want to go back to doing this. Then I remembered the working hours and why I stopped. You HAVE to be dedicated to do this but if you are it's one of the most rewarding things to do. Kudos.
I just keep seeing him re-using spoons and it makes me shiver lol. Outside of that, super cool video.
They use sanitizer water when they put it back. So no cross contamination is occurring. Although it’s not my favorite practice. You can still have food residues and sanitizer going into dishes. Albeit heat kills sanitizer. But still. I keep spoons for specific tasks to prevent this.
This is quite therapeutic. Keep them coming. What would be nice would be a description or on-screen text explaining the dishes and ingredients.
4:43 “wtf am i doing” i say that to myself about 20 times a day 😂
they didn't? is this timestamp wrong?
@@Dr_Pickle 3:43 i think lol
8:43
Come home from working in a kitchen to watch someone work in a kitchen... 😂😂
So I’m not a psychopath?
@@grizz158isn’t everyone in the kitchen a psycho 😭
cook is never a problem in the restaurant, the real problem is to prepare everything into those tiny boxes and make sure they are not run out. And also need a lot of skills to master the cooking order and efficient communication.
Love it when the kitchen is clearly visible.
Once I was just making these burgers for 3 guys that were sitting on the bar which faces directly towards our kitchen window.
And the 2 were straight up looking on and like acting all amused by it.
Was a good little ego/confidence boost😂
In my younger days I’d go into a shift like this on 2-3 hrs of sleep. I honestly can’t imagine that now.
The real unsung heroes here as in every restaurant are dishwashers...
Always show Respect to your dishys
I fucking hated that job, but I was in the best shape of my life at that time.
@@wrakowicwhy’s that
@@zares300 Not just pure continual arm washing motion for like a 15 hour shift but also lifting and holding and twisting each of the thousands of bits of kitchen equipment, it's an extremely physical job if you work in a place that's busy enough.
Chef Moyo is a machine 💪🏽 This was great to watch
Beautiful!! I serve at a small Thai place, and I do garnishes too. Just easy stuff like carrot flowers. This is incredible stuff!!
you guys always make we wanna cook after watching these videos!
This first 10 minutes this guy makes two small bowls of charred greens.
Productivity levels are off the charts!
This looks like a dream! I wish where I worked was that efficient and organized
I have a tremendous amount of respect for people who master their craft. The first person perspective almost made ME feel a sense of accomplishment ;)
I'm confused by the bucket full of spoon in the back. What type of liquid they're use to clean those spoons? Does it safe to use it without wiping the spoon first?
same
It’s just hot/steaming water
They are supposed to either drip the sauce onto the spoon, so the spoon never contaminates the meal, or dispose of the spoon after every use. Some chefs rinse them off in warm water, although that's less for sanitation and more to prevent sauces from one dish from getting mixed into other another.
From what I've seen there are a lot of cooks who just don't care all that much about sanitation.
was looking for this comment...
I was off put by this as well.
This is a perfectly cut cog in one very well-oiled machine. Just beautiful to watch.
Looks like a well oiled team. You guys are awesome
What a treat it is to see cooking from this point of view. Thank you.
I don't really know much about this sort of stuff but imma just say a couple of things (please tell me these things):
1. Is it ok that he's using his hands to touch all the food??
2. I don't really like how he puts the spoons in a container full of water and then takes it out and uses it again. He also tastes it
If he used gloves he'd have to change it after every single bit of food touched and thats not very practical. Also if he doesn't change it then it's no different to him just using his hands, which are cleaner because he can wash them. Barely any restaurants use gloves
2 the spoon thing is normal, the bucket if full of steaming water which kills bacteria. if you don't like it think that in othere restaurants they just reuse it without the bucket part
The water is extremely hot and will kill pathogens. He'd get sick himself if he was communally sharing spoons and such without killing bacteria! And it is okay that his hands are bare - clean hands are safer than potentially cross contamination with different surfaces, sweaty gloves, etc. He can always wash!
Pretty normal practice all around. In my restaurant everyone wears gloves to be extra safe but this guy’s line is all hot food, he only uses his hands before the food is cooked and while it’s cooking and switches to spoon/tongs after it’s cooked to temp - technically this is safe. Spoon thing is safe too, the bucket is filled with water and on a hot plate to keep the water super hot to kill bacteria and I don’t think I saw him taste from a spoon and then reuse it. I can’t read his board but typically new spoons are pulled for allergy tickets.
The half screwed on lid on the oil bottle stressed me out more than the actual service itself! Hahah
But well done Chef! Busy service and you all smashed it :)
Would love to see the mise en place labelled so I can follow along and learn the garnishes as he does them
My position there should be veggies. I would get myself lost in 5 minutes after joining that parade.
Beside that, gotta say I'm in awe to see this marvelous work.
Such a great kitchen you people are running there. All that focus, coordination and skills. Wonderful.
Great insight into the amazing work you guys do!! Quick question how do you manage allergies if the spoons always go in the same water? or is the water running? something I'm missing? just curious hehe.
I think, and thats what im doing so dont get mad if im wrong, that the bucket is indeed constantly getting rinsed with fresh water. Answering your allergies question here, i have celiac disease and i work in a kitchen as a cook, i personally always grab a fresh spoon and clean it one more time if im dealing with allergies
I could never work in this type of environment. I have the upmost respect for any chef or cook bc I don't know how you can work under such pressure with chaos all around you
I would love a prep time POV and a Tear down POV.
Also a training would be awesome.
@@dehjosh kitchens like these don't tend to have training like you have in mind, its usually jump on a section and learn as you go (except for apprentices). I imagine they don't hire chefs with 0 experience unless they're apprentices.
It's crazy how hard these guys work. Just non stop movement all day. Go go go.
Love these videos! They encourage me to work and get stuff done!
man the efforts the chefs put in to make it better that too in time...hats off
I respect the hustle. Bare hand isn’t terrible as long as the food is cooked to temp (unless a virus is introduced). I just see a lot of inconsistency which bothers me otherwise.
Chef videos are the only thing I’ve ever seen other than like obviously things like combat vids that compare to the stress levels we experience working in the icu. It really reminds me a lot of hospitals tbh. One thing is for sure in careers like this.. boredom doesn’t exist. Stress is at a 100 but boredom is at a 0. This makes the day go by really quickly too if you’re in the right mindset. A sort of flow state
I have zero experience working in kitchens, this seems so hard. The amount of things you have to be paying attention to and remembering. So much respect! I have a question, when he licks the spoon, he puts it in a metal bucket near the top left of his station, and then picks it up and uses it to stir the food in the small pot again. Is this typical? Is there some sort of cleaning solution in the bucket? Just curious!
Amazing videos guys :)
Evyrone is asking this question. I googled this and apparently putting utensils in hot water above 77 C kill germs ...?
@@DerekHundikheat does kill germs. But.....still, the psychology behind a spoon being reused like this doesn't sit well with me mentally. Lols
You always do this in this kind of kitchens, and this is WITH a camera ;), I've seen multiple people do it in the same bucket. More high class places, specially after covid, give you free mini wooden spoons for tasting.
The boiling water pretty much cleans it
No gloves, reusing tasting spoons, sketchy sanitation situation. That's a no from me dawg.
Cooking is so much fun! I get the zoomies just watching this. Outdoor cooking for 40 people is my happy place.
Bro just got the infinite mini skillets upgrade to his build.
I was a sauté line cook at Portobello’s Restaurant at Walt Disney World when I was in college in the late 1980’s.
We were deep in the weeds every night. This brings back memories.
I love the povs but I’m curious what your dinner service looks like, if you could post some of those from different line positions I feel like that would be the best as it’s nice to see how busy other restaurants can get and how their line cooks handle the pressure
It's crazy to see the difference between a line cook and a head chef. This guy is killing it but head chef is so much smoother and decisive with his movements.
It depends. I’ve worked in places where the cooks ran circles around the chef. And then I’ve met some top-level chefs who were amazingly talented cooks. The head chefs job isn’t even cooking nowadays. They do other shit like schedules, inventory, meetings etc.
@@jdelorenzod2725well head chef in here i think like CDP(chef de partie) or sous chef maybe. The ones that do meetings and everything is executive chef and ast. Executive chef i think. The exe chef only cooks for important events only.
Depends on the country as well. Japan kills it
I cooked in kitchens for 10 years. Never made it a goal of mine to create a true career out of it... Ive since been an engineer and ran my own business for a while now. Kitchen work was non stop and difficult..
I honestly miss it every day now that im older. But starting at a low level again in my 40s just doesnt feel like an option.
My wife is a chef so I cook for us at home and get what I can out of that. Still miss the kitchen though.
be the cook at your own business maybe?
Wish i could be in the kitchen and ask chef about everything that is happening. Yall got the set up and the skills to make it happen
I left cheffing to become a nurse and don't regret a thing... However I do see your videos and kind of get the itch to be back on the line. Busting your ass off with a great team around you to make great food is a feeling you just dont get anywhere else
So you left a career that’s stressful, physically demanding and underpaid for a new career that’s….. stressful, physically demanding and underpaid
Nursing is not underpaid. At least not in the US. You can make 80-100k. But cooking? Only exec chefs at high end places make th at kinda money. Cooks make garbage.
@@CaffeineAndMylanta XDDDD
@@CaffeineAndMylanta The only difference is that the first one sees people slowly dying and the other one sees people immediately dying
I fucking hate that job and I'm stuck with it
Whenever I need to hype myself up, my internal monologue is just this guy saying ‘let’s go’ 😅
Finally a new Fallow POV video!
I love that he kept the station clean and wiped down in between cooking sets
Are the green leaves could be cooked by a fire blower? I saw the leaves were burned. Sorry, I never seen it before.
that is bok choy, a type of chinese cabbage. they can be boiled or steamed cooked within 1 minute, which makes them slightly softer and more palatable, which is what the hot plate is doing. he's just blasting them with the blowtorch here for colour. for those of us who don't have a blowtorch, just throw them on a hot pan until brown.
I miss feeling the rush,especially after a great service when everything went well and the customers were happy, but i don't think i have it in me anymore and after watching these pros i can't believe how i did it.
Compare to kitchen work in normal French caffe, this kitchen - TOTALLY MADNESS! ;)
This was a year ago at this point, but being a chef at a top restaurant is easily at the bottom of my list of things I’d want to do. I commend you greatly, because there’s no way lmao
Looks like me cooking coming home drunk
🤣🤣🤣 love this - same here mate
you can see this man loves his job! awesome video!!!!
4:42
"What the fuck am I doing" 😂😂😂
I think all kitchen staff has been there before!
Love the hussle my dood. Watching this brings back memories of working at a few kitchen resort restaurants. It was fun and stressful all at once. Thx for the vid.
God damn I need to get back in a kitchen had a year away to reset now I’m ready… need to find a kitchen like this again. This is my favourite section aswell ❤
I don't know how you guys do this at this pace like this. Great stuff!
We just started season 2 of The Bear. This tells me the show doesn't exaggerate and gives me a new appreciation for chefs everywhere. Awesome stuff!
Amazing video and what a respect for these artist. Chefs are the conductors guiding ingredients to a food as ochestra.
As someone who has years of experience working in a kitchen, this I have to say Is the most busiest service I’ve ever seen.
Really? These guys do an excellent job and pay great attention to detail, and are absolutely professional... all of things I would place above many of my 20 years of chef experience, but as far as being a busy service I wouldn't agree. my reasoning is the dining room in this restaurant must be smaller, where I am used to working in very large places.
@@teapotdomeagree with all, this looks super light. At my job I have to start dropping things before they’re even ordered or else I’ll fall behind
Plenty of empty ticket space on that expo board… I’m certain they’ve done bigger
Love this! What's in the small squeeze bottle? At first I thought it was likely water but now I'm thinking something with some acidity (vinegar???).
Chef said make it look sexy in a side bowl. Heard that chef !!!
Good video guys! Will there be a live shift video in real time sometime? Would be interesting to see
this is so relaxing and entertaining to watch, it also makes you hungry
Miss working with cooks and chefs like this 😢 keep bring these videos like these they need to make a show out of this, had enough of this fake superstar cooking shows alway competing with one another, that never the case in real kitchens like this here
like the bear on disney+
They work so hard, non-stop! Respect!
Maybe I missed it but is the mixing spoon going into a bucket with his tasting spoon 😮 also the torch on the veggies, wouldn't it end up taking on a propane flavour???
Yeah bro, it's better not to know how they cook 😂
I think one of the greatest ways to increase the laymans appreciation of what goes into jobs like this is streaming the process.
Why do so many restaurants use blowtorches nowadays? It ruins everything it touches and you can definitely taste the gas when you eat it.
Same here ! I had japanese roasted pork ramen the other day and they use blowtorch on those pork is well that make the ramen taste too busy
I ate a steak that was slightly ˝burned˝ and I could feel the gas in the meat
It’s used for the char, it’s not supposed to be used for cooking the meal, sorry u had go through that :/
They can't afford a grill
I don't want to eat food thats been torched. Not healthy. I don't eat bbq food either most have chemical starts
Really interesting to watch, as a bar chef I never had the chance to look into the kitchen while service😊
This is great. Does the propane torch impart any propane smell to the food? What’s the benefit? Thanks.{{
no propane taste, chars the food for nice texture and flavor
As someone that has never worked in a professional kitchen and has no idea what I'm watching. This was nice. 🙂
As an asian, it's the first time in my life seeing someone cooking green buk choi with a flame torch
Never mind, you appropriate European culture every minute of the day.
@@louisebidgood2591That's not how that works, colonizer.
@@louisebidgood2591what the actual fuck?? 😂
@@louisebidgood2591 that was rude. Apologize right now
@@louisebidgood2591and Europeans appropriate the culture of everyone they colonized and around and around we go😂
That ticket machine is giving me some major PTSD. Props to every chef working in kitchens. I got out 6 years ago, after training for 2 years and working as a chef for 6. Never again. I go out for food often and appreciate everything they do and sacrifice, but sod that!
He's the God of Garnish
This makes me really wanna go back into the restaurant kitchen! Feeling so pumped up from watching you perform!
We want a dish pit POV