I don't know if it's just me but that encouragement at the end "three minutes first salad nicee" felt so good. The fact that he paid attention to the speed at which someone completed a task and then praised him about it just proves that he's a brilliant leader in the kitchen
I am a chef and when I first started I was very slow compared to where I am now in terms of putting a dish together and sending it (desserts in my case) and get praised about my timing made my entire month. its the little things that are noticed that have the biggest impacts.
By experience can say restaurants are really tough jobs. A smile from a customer, a bit of patience or just a "thank you" are priceless. A boss like this could have been great too!
Its all fun and games until you realise 95% of customers dont apreciate the quality of the food and the effort you put in. Such a hard way to make a living
@David Nguyen EAT your food and love it! that's appreciation... I could make the worst meal look amazing with my hands, but with editing and youtube,facebook,instagram...im beat :( just go and enjoy what you love and eat what make you happy, that's all that matters
2:21 he says he doesn't using any butter, oil, or flavoring for the meat. He says that all the flavor comes from the meat. "All the flavour of the meat is the actual mean, and nothing else." Then at 5:45 you can see him basting an entire tomahawk steak in some type of fat(oil, butter, some sort of fat). Then at 6:17 he talks about using Applewood and charcoal in the grill to cook the meat because it adds flavor to the meat.
More than likely the fat he is using the baste the tomahawk is the rendered fat from the steak itself. I think he meant more so that all their baseline flavour comes from the meat and not from layers and layers of seasoning.
They’re just something about seeing a restaurant work like a well oiled machine that makes me happy. I guess my appreciation could stem from the fact I worked at a restaurant for 5 years that wasn’t a well oiled machine 😂😂
By the end of the day, passion for your job gets you through long hours. Without it, it's dreadful. That's why I do what i do on my channel even if i dont get paid to do it. 😀
You're getting used to it very fast. Kitchen is small, so no unnecessary running around which helps alot. But sure, you can do it in your 20's, but after that and you're thinking of family, not so much anymore.
i'm starting to wonder what's the best octopus you ever ate. A well cooked octopus is out of this world. and i'm confident this restaurant can do just that.
that place looks amazing!... but I bet it’s not as good as one I went to in Limassol Cyprus. (I’ve never eaten anything like it) it was literally heaven on a plate.
One of the difference working on closed kitchen and open kitchen. You cant just expecting a-yelling-chef-like-gordonramsey working on open kitchen like this. Bcs its just simply ruined the restaurant ambience, especially in a dinner time
As you can tell, english is not his first language. Pretty sure he meant connective tissues and silver skins, those can be a bit unpleasant for quick cooks.
RL - prep work usually doesn’t count as you clocking in hours working I used to work at a poke spot and our hours were 10am-10pm but we came in at 8-9am to start prep and left at around 12 cleaning up and preparing for tomorrow as well
RL - yessir, to me it made sense. Working in a restaurant requires you needing all the ingredients prepared before you open - trying to prep and serve at the same time would turn customer satisfaction down. There are a lot of people that work on the line that agree that working as a chef or working the line requires a certain type of crazy.
I'm pretty sure this is from a hotel called W Hotel in Singapore. So not just Asians, there's probably hotel guests from other countries eating there too! For where, again W Hotel, but it's in Sentosa. It's a touristy area, but W Hotel is located pretty deep inside of Sentosa so it's not the most accessible hotel in Sentosa but the place and ambience are really nice. Go have a stay there if you want to enjoy a night at a trendy hotel.
his team looks so coordinated and balanced each knowing their role and what needs to happen to operate the business. wow.
17 years of work exp
They should be, because there's a film crew.
I don't know if it's just me but that encouragement at the end "three minutes first salad nicee" felt so good. The fact that he paid attention to the speed at which someone completed a task and then praised him about it just proves that he's a brilliant leader in the kitchen
I am a chef and when I first started I was very slow compared to where I am now in terms of putting a dish together and sending it (desserts in my case) and get praised about my timing made my entire month. its the little things that are noticed that have the biggest impacts.
What a fantastic man, kind and firm. Who also treats everyone with respect. Great boss. You deserve it. Congratulations buddy.
LOL. And you think you know him so well
@@jx9003 IM JUST BEING SUPPORTIVE
@@jx9003 lol why u bein such a dick 🤡
The way a chef should act - in charge and patient with everyone
The South-Italian culture
Yeah while the film crew is filming
@@johnpaullaxa5486 you're right...who knows how he really acts when the camera is not rolling...but that is still the way any chef should act
@@johnpaullaxa5486 You can only judge him on what we see, would you like us to make up stuff?
By experience can say restaurants are really tough jobs. A smile from a customer, a bit of patience or just a "thank you" are priceless. A boss like this could have been great too!
Cinematography is amazing in this one.
Beautiful
Been in the restaurant industry off and on since 1994....tough sledding to keep everyone happy. Best wishes Chef Sanapo and SKIRT!
I actually enjoyed watching this. 🤩 wow
I’m watching these videos to help manifest my dream and I got a response for a line cook position I applied to a while ago. 🙏🏽
Hope i can be a great chef with a great team like you one day
Its all fun and games until you realise 95% of customers dont apreciate the quality of the food and the effort you put in. Such a hard way to make a living
@David Nguyen EAT your food and love it! that's appreciation... I could make the worst meal look amazing with my hands, but with editing and youtube,facebook,instagram...im beat :( just go and enjoy what you love and eat what make you happy, that's all that matters
2:21 he says he doesn't using any butter, oil, or flavoring for the meat. He says that all the flavor comes from the meat. "All the flavour of the meat is the actual mean, and nothing else." Then at 5:45 you can see him basting an entire tomahawk steak in some type of fat(oil, butter, some sort of fat). Then at 6:17 he talks about using Applewood and charcoal in the grill to cook the meat because it adds flavor to the meat.
More than likely the fat he is using the baste the tomahawk is the rendered fat from the steak itself. I think he meant more so that all their baseline flavour comes from the meat and not from layers and layers of seasoning.
They’re just something about seeing a restaurant work like a well oiled machine that makes me happy. I guess my appreciation could stem from the fact I worked at a restaurant for 5 years that wasn’t a well oiled machine 😂😂
Awesome place and skilled chefs! 👍👍
Very inspiring video! Thank you
Excellent Video!!
Make more of theses kind of videos.
Yessir
this team and that chef ♥️
By the end of the day, passion for your job gets you through long hours. Without it, it's dreadful.
That's why I do what i do on my channel even if i dont get paid to do it. 😀
Food & Passion at it,s best !!!!!!!!
Amazing content. Keep it up!
Paolo is very passionate.
My mouth is watering 🤤🤤🤤
More of him please
I really like this kind of leader👌
Wonderful
Verdaderamente inspirador.
What a great place to. Eat ❤
Can't believe i can see one of my friend here..Mrs. Sharmae
Liked the last sentences ^^
Did the customers booked their table using an app?
👍 Great 💞 🌟 🌟 🌟 🌟 🌟 🌟 🌟 🤗
After watching kitchen hell, I'm just confused because there is no yelling
Hell's kitchen is a competition. That's why Ramsay put pressure on the contestant.
Crazy! 12 hrs on your feet must take a toll on your body.
You're getting used to it very fast. Kitchen is small, so no unnecessary running around which helps alot. But sure, you can do it in your 20's, but after that and you're thinking of family, not so much anymore.
@@captainsubtext7446 Try that again when you're 50 or older.
Good man.
End music? 7:30
5:04 wanovas
The introduction of the ingredients made it seem like it was his first day there.
Bii he’s quality checking them
Ah nice oh nice ah nice oh nice 😂😂
do people speak english in singapore?
"Ahh nice"
"Nice!"
"Cool. Nice."
Ohh I missing my time in Kitchen. My cooking part. Only a cook can understand how you feel when you can't cook because all the restaurants are closed.
Would try their food one of these days. Probably the Tomahawk, ribeye, bine marrow and lobster.
I will order well done steak,chef
Ever since going to Odette, I do not dine in places that think they are doing you a favour by serving you, like this place
5:04 pilipina yun ahh😂
Pagpag Thrash
Philippine English accent xD.
Delight
So he works from 9 AM to 11 PM everyday?
I wonder what a meal there cost ??? What do you think a meal for two cost ? I'm going to say$225-235 without wine or drinks.
Everyone is talking about how well arranged the team is but is it not with every top restaurants and if not, I don't think a restaurant will function
I'm pretty sure that some vegans are watching this.
Daniel Nguyen I’m vegetarian and My parents are strongly considering Going here and It’s gonna be hell to not eat this amazing meat
I’m vegan and I was wondering what they have the menu for non-meat eaters. These days there should be a few nice dishes.
and then we have gordon ramsay on the other hand!
Did anyone notice he was last into work and first to leave work nice life there
Coz he AMDK mah
6:13 I am publically shaming the person who ordered octopus at this wonderful steakhouse. 😂😂 jk Order whatever you want....but still.
Christopher Martinez tf is wrong with octopus?
Octopus is much tastier than a steak
i'm starting to wonder what's the best octopus you ever ate. A well cooked octopus is out of this world. and i'm confident this restaurant can do just that.
'Nice'
Food wise he talks about finest ingredients. Than most of it is chemicaly grown produce. Well done chef.
5:10 is she a filipina?
that place looks amazing!... but I bet it’s not as good as one I went to in Limassol Cyprus. (I’ve never eaten anything like it) it was literally heaven on a plate.
😊
11 1/2 hours in a steak house
I like this chikan
His smile looks like rio's from money heist
No oil/butter or marinade....and then suddenly I saw him brushing butter on the tomahawk.....lol
is it just me or theyre serving raw steaks?
It's just you and your primitive culture, and or mindset.
@@justamatterv4455 ok cool
Where is shouting? Seriously, the kitchen is so well coordinated just like an Oprah.
One of the difference working on closed kitchen and open kitchen. You cant just expecting a-yelling-chef-like-gordonramsey working on open kitchen like this. Bcs its just simply ruined the restaurant ambience, especially in a dinner time
Who assumed he was Indian instead of Italian?
He could be an Indian Italian. Indian can be a race instead of nationality.
I wake up everyday making the best quality steaks...then I skirtttt skirttttt skirtttt
Remove all the fat and the muscles?
I thought that the tenderloin was a muscle itself!
As you can tell, english is not his first language. Pretty sure he meant connective tissues and silver skins, those can be a bit unpleasant for quick cooks.
did you watch what he was doing or only listen to his words?
I want to eat T_T
Skrt
Is that legal? More than 12 hrs working?
RL - prep work usually doesn’t count as you clocking in hours working
I used to work at a poke spot and our hours were 10am-10pm but we came in at 8-9am to start prep and left at around 12 cleaning up and preparing for tomorrow as well
So coming early counted as free hours? You're not being paid ?
RL - yessir, to me it made sense. Working in a restaurant requires you needing all the ingredients prepared before you open - trying to prep and serve at the same time would turn customer satisfaction down. There are a lot of people that work on the line that agree that working as a chef or working the line requires a certain type of crazy.
Wow tough being a chef
@@user-sx5go4ry5t only the crazies become great chefs!
Soooo.. 12 hours..
So the only patrons are Asian? Don’t mean anything negative by it, just wondering. Where is this restaurant?
I'm pretty sure this is from a hotel called W Hotel in Singapore. So not just Asians, there's probably hotel guests from other countries eating there too!
For where, again W Hotel, but it's in Sentosa. It's a touristy area, but W Hotel is located pretty deep inside of Sentosa so it's not the most accessible hotel in Sentosa but the place and ambience are really nice. Go have a stay there if you want to enjoy a night at a trendy hotel.
Complete opposite from Gordon Ramsey
That does not look like a parilla grill
the rubbed oil on the tomahawk steak 🤷♂️jus sayin i dont mind he said it not me
Well that wasn't exactly 24 hours but ok
Remove the fart
The harsh income possibly want because galley disturbingly invite following a encouraging cylinder. abusive, knotty temple
The white whale simplistically alert because wheel quantitatively harass for a actually softball. spurious, discreet rain
NO LIFE
From what my dad told me (who sold food and knew all about it) I wouldn't pay a penny for any meat in South America. No real regulations
You do know that all animals have hormones right? You can’t say it is “hormone free” cause there will still be hormones
so fake