When you're sitting in the air conditioned dining room, sipping on your glass of wine waiting for your food... remember THIS video! Preparation. Organization. Communication. Quick and efficient movements. Attention to detail. Teamwork. Maintaining a clean & sanitized work area. Working in a hot environment. Dedication. Plating your food with love and pride. These are the traits shown in this video. Kudos to these chefs! Kudos to all chefs for working the crazy hours and holidays as well. It's not an easy life. Thanks chef for giving the public a POV of your world.
your POV angle is the best; gives the reality of rapid-fire, multitasking required of anyone working the front line. Organized - its high octane fun; disorganized - its total anarchy.
From one chef to another…the most impressive part for me is how neat and organized the kitchen is.Mad respect brother.I’m digging the tunes too.In our kitchens we play 90s hip hop during lunch service and dinner it’s rock anywhere from RHCP to Foo Fighters to Linkin Park.
Awesome video, thanks for posting, however I don't see you guys tasting anything that you're making. Thought that you would check the seasoning on dishes before it goes to the passe. Maybe you guys have been doing it for so long that you just know?
It's interesting that you prefer to put the blancher pot rear center as opposed to in the corner. could you please share your rationale for that decision?
I find that I can use that back corner for my bigger dishes that take a bit longer and I know I don’t have to worry about that corner/ and it’s also just 1 extra handle that’s not sitting over flames getting red hot
You’re doing all of the work but yet getting paid .02% of the profits. I hope they give you profit sharing because the amount of covers you do you need a commission based pay. If not, you’re getting ripped off by your employer.
When you're sitting in the air conditioned dining room, sipping on your glass of wine waiting for your food... remember THIS video! Preparation. Organization. Communication. Quick and efficient movements. Attention to detail. Teamwork. Maintaining a clean & sanitized work area. Working in a hot environment. Dedication. Plating your food with love and pride. These are the traits shown in this video. Kudos to these chefs! Kudos to all chefs for working the crazy hours and holidays as well. It's not an easy life. Thanks chef for giving the public a POV of your world.
Thanks so much for taking the time and leaving the comment! Means the world!!
Also that ur not the only one waiting for ur food too
your POV angle is the best; gives the reality of rapid-fire, multitasking required of anyone working the front line. Organized - its high octane fun; disorganized - its total anarchy.
Holy Crapinni, these guys are trained professionals! Excellent!
From one chef to another…the most impressive part for me is how neat and organized the kitchen is.Mad respect brother.I’m digging the tunes too.In our kitchens we play 90s hip hop during lunch service and dinner it’s rock anywhere from RHCP to Foo Fighters to Linkin Park.
Thanks heaps brother! 🔪🔪🔪🤙🏼
Mad respect for having RHCP playing in the background ✊🏼
Another banger vid chef. Ever since I subbed to your channel my urge to go back to chef life grows higher & higher
Running like a well oiled machine! Good job boys!! Great choice in tunes as well 😁
Let's hear it for the POV camera! You rock that sauté station, Jack. It's always fun to watch. Keep posting!
Bro me encanta como trabaja, aspiro algún día hacer eso y mucho más, saludos de locombia
Rocking to slipknot while hassling down a million orders has gotta be the best thing a line cook can do
Wish my kitchen had the teamwork and communication like this.
music playlist its the best hhahaha
Boyyy That mise en place is on point!!
slinging it! great video folks much respect...20+ years for me
That stack of tickets at the beginning 🔥🔥🔥
Awesome video, thanks for posting, however I don't see you guys tasting anything that you're making. Thought that you would check the seasoning on dishes before it goes to the passe.
Maybe you guys have been doing it for so long that you just know?
I need that playlist
Excellent work
Broooooo like I’m enjoying this externship you are putting on🥰🥰🥰🥰🥰
Just finished my shift, you boys are pumping!
Good job chef
Amazing !!!!!!!!!!!!!!!!!!!
Clear the rail boys✊🏾
Yer an absolute savage!!
Some day I'll be that quick!¡😲
2:45
Woah Pasta Man 🍝 That was great! Loved the chest mount POV. What was in the 3 plastic containers that went in the micro?
looks like precooked white rice to me, maybe?
Nice job. Whats the restaurant called?
i fucking hate cooking with music, but fucking love your videos since im not cooking and i can just enjoy it :) cheers!
Great work!
Bossing it as usual Higgott!
Miss ya brother
Saludos from paraguay
Cool vid bro. Your setup is similar to mine lol but any way you can link that playlist my dude?
Thats a young mans game ...
Kitchen hand never ending pan nightmare
What kind of pan is that
It's interesting that you prefer to put the blancher pot rear center as opposed to in the corner. could you please share your rationale for that decision?
I find that I can use that back corner for my bigger dishes that take a bit longer and I know I don’t have to worry about that corner/ and it’s also just 1 extra handle that’s not sitting over flames getting red hot
Madness 😮
How many times do you change the menu through out the year ?
You are fast 👍🏾
You’re doing all of the work but yet getting paid .02% of the profits. I hope they give you profit sharing because the amount of covers you do you need a commission based pay. If not, you’re getting ripped off by your employer.
Where is this restaurant located?
Western Australia
Okay. I'm in the USA.
ok; is that a marinara sauce that you poured into the pan with the mussels? or some in-house variant?
Just a Napoletana Sauce
nice. looks amazing@@JackHiggott
banger
what kind of chef coat is that?
I wanna be like u
Is there some kind of law that says at least one line cook at every restaurant has a cigarette in their ear?
None of the chefs would have a cigarette behind their ear , you might be seeing a pen..
What’s going in the microwave?
Just rice
Line cooks are cooks not chefs. The head of the kitchen is the Chef.
*Sous Chef enters the chat...
@@aiwithbrihaha
Microwave ovens should never EVER be in restaurants.
It's unprofessional and lazy.
Cocaine is a hell of a drug LMAO.
Umm not a chef, just a line cook.
Probably graduated from culinary school. If he did, than he is a chef
Good job chef