Those who complain about the frozen (hand-made) foods clearly know nothing about running a restaurant at a profit. They wouldn't last one week in this business. The skilled chef (and his team) have already spent most of the day stocking, re-stocking, planning and prepping long before they open the doors! If I had my life again, this is the career I would have chosen - the responsibility of cooking for so many people every day scares me, but I love watching you and your team doing it - respect to you sir!!
Thank you so much for the kind words and respect! You're absolutely right-there's so much work that goes on behind the scenes in a restaurant, from prepping to managing stock. It's a challenging but rewarding profession. Cooking for so many people daily can be intense, but when you love what you do, it all becomes worth it. I truly appreciate your support!
@@jimestooper1480 that's what you think they make it fresh. Bunch of things are made during the week and frozen in small batches so that they can put meal out in half an hour when Saturday evening is at full swing.
Man, i'm brazilian and i work as a sushiman for 11 years, and i love to watch other professionals working Congratulations! Nice work, nice team! un abbraccio dal Brasile!
Thank you so much, my friend! I really appreciate your support and kind words, especially coming from someone with so much experience. It’s great to connect with other professionals from around the world. Un abbraccio dall’Italia e continua così anche tu!
@DenisInTheKitchen Thanks man, i just love italian food, and here in Brazil we try to replicate some recipies... My granmda was italian but she came to brazil as a baby, and she used to coock some recipies but clearly adaptadet for ours ingredients... I'm graduated in gastronomy since 2014, i love to coock every kind of food... In restaurant that i work, our most requested dessert is tiramissu, it's funny a Italian dessert in a japanese restaurant, but this is it!
@filipe865 That’s amazing! Italian food has a way of bringing people together, no matter where they are. It’s great to hear about your grandmother’s influence and how she adapted recipes with local ingredients-that’s the beauty of cooking, it evolves and adapts. And it’s funny how a classic Italian dessert like tiramisu can become a favorite even in a Japanese restaurant. Sounds like you’re doing great work keep it up, and thanks for sharing your story!
Excellent team work! So much commitment goes into these meals, you have to be strong to be a chef, what we don't see is the long hours away from home, friends and family, standing for 8-16 hour shifts without a break, late nights the list goes on
Yes of course, you do 200 benches but you have - 200 IQ, muscles are useless if your woman prefers to go with others, oh right, you don't have a girlfriend@@13BloodyAprons
Spero porti più video cosi, li ho visti tutti e so rimasto incantato, anche io faccio il tuo stesso lavoro, ma purtroppo in posti di m…, amo il mio lavoro ma purtroppo per colpa di altre persone me lo stanno facendo odiare e facendomi passare soprattutto la passione…guardando i tuoi video vedo che cè ancora speranza e passione, sei un grande chef e hai un grande teamwork…ti ringrazio per quello che fai e spero nel tuo bene
Ciao! Sono davvero felice di sapere, che ti piace questa professione. È una professione molto difficile, che richiede grande resistenza allo stress. Lo so bene per esperienza, lavorare in una squadra dove tutti sono contro tutti è semplicemente un inferno! Spero che tu possa trovare un lavoro che ti renda felice e che sia piacevole, un lavoro a cui desideri tornare ogni giorno con entusiasmo!
Odd people have problems with that but no one mentions fact this chef was touching another person on their clothes with gloves on and never changed the gloves.
Do these people really believe restaurants only use fresh food and never use anything frozen? Because if so that's a level of delusion I can't even fathom.
@@gwhitty12 How dare he touch someone's clean clothes that are only to be worn while working. God forbid his sleeve rolls down and makes contact with the tray of sauce. You'd have to throw the whole tray away...
Not an issue at all. But buying a brand of it is. For example.. I would not go to the store and buy 20lbs of Gia Russa frozen ravioli and serve it in a resteraunt.
Glad to hear it! Cooking behind the scenes has its own unique energy and excitement. I’m happy to give you a glimpse into that world thanks for coming along for the ride!
This brings back memories for me, wow!! I was a Chef for about 10 years, then I turned 30 and happily switched careers for better pay, a social life, and reasonable hours lol! I can't tell you how many close-opens I've pulled in my cooking career. I still have a passion for cooking, but now I cook for my wife and kids! lol
I travel a lot for work and until recently, used to eat on the go with restaurant food. Looks delicious, but now I know why my weight loss has stalled. I never used to account for the cooking oil. Didn't realize there was that much going in the pan. Once I changed the amounts to reflect what's in these restaurant kitchen videos, it all makes sense.
It’s true restaurant dishes often use more oil than we’d expect, both for flavor and technique! When you’re cooking for yourself, adjusting the amount can make a big difference in health goals. It’s all about finding that balance between taste and what works best for you. Great insight, and best of luck on your journey!
wow, what in hell I'm coming here soooooooo late. As a guy with the ultimate goal to be a pasta cooker... your video really means something to me. keep up the great work.
Thank you so much for the kind words and support! I’m glad you find the videos helpful and that they provide some valuable insights. Sending a big hug back to you from Italy!
Thank you so much! I’m glad you enjoyed it. Cooking, especially mastering the classics, does take practice and skill, but it’s incredibly rewarding. It’s great to hear that the video helped showcase the technique behind it!
Sei uno spettacolo da guardare, parlando da chef a chef..solo noi sappiamo quanto sia difficile mantenere ordine e pulizia in cucine così piccole..scommetto fosse uno stabilimento balneare??😂 Complimenti, sei in gamba, e buona fortuna per tutto!❤
E ricordatevi che la gente a casa propria non è mica sto gran pulire e sterilizzare. Voi nella ristorazione DOVETE impegnarvi a dare il passimmo nel piatto ma anche nella pulizia… però certi che commentano dovrebbero fare un video simile a casa loro 🤢😵🤢😵🤢😵😵💫
You know what would put this video over the top, indicating each ingredient put in as they go so we can recreate some bomb Italian dishes at home. Side astonishment Its amazing how clean he keeps his stove top for all that cooking. We cook each night at home and food inevitably always falls on the stove top and we are not at half this guys pace either
I now see why i would opt for kitchen pots with stubby or round handles on pans and woks. Staff may bump them while passing by. You do a good job and turn them inward.
In my kitchen setup, I’m the only one working directly at the stove, so there’s no risk of anyone bumping into the handles. This setup helps prevent any accidents, and I can focus on cooking without worrying about that. Thanks for noticing!
Not really sure why I'm interested in these POV videos these days but I sure do like it. There are so many questions that come to mind, how did you get somewhat fluent in Italian (assume lived there for some time), why do we see so little parmesan/cheese as a finishing touch (Seafood restaurant I guess frowned upon in Italy to put cheese on seafood), is it ok running a team being a non-Italian head chef etc.?
Hello, I'm really glad you like this kind of videos! I've been living in Italy since I was a kid and I graduated from high school and college here. There are no problems at work with the team, on the contrary we have a very positive attitude, we are all young and we like to work together ! yes parmesan is not commonly used in seafood to maintain the proper balance of flavors. thank you for watching good luck!
Ciao! Grazie mille! Non so esattamente di che marca sono, ma lo so che sono di alluminio professionali, domani mattina provo a cercare se c’è scritto qualcosa e te lo dico!
Hello chef! From Chile, I'm watching your video to relax while I prepare for my law exam tomorrow. I hope one day to be able to try those delicious dishes that you prepare with your team. Greetings!
Je me dis que vous devez etre hype concentré et bien fatigué fin de journée quel travail stressant.Bravo a vous mais pensez aussi a vivrevet vous relaxer.
lavoro anch'io nella ristorazione, anche se un po' diverse visto che faccio da banchista, però mi occupo anch'io un minimo di preparazione e composizione di piatti più o meno, e per quanto siano mansioni diverse mi piace da morire vedere le piccole similitudini tra i lavori
It was a pleasure watching you.Thank you for the video :D I think you are leaving too much sauce on the pans after the serving. Maybe get some silicone spatula, it scrapes like magic 😉😊
Thank you so much for watching, I really appreciate it! 😊 And you’re absolutely right-those little bits of sauce left behind are precious! A silicone spatula would definitely help get every last drop. Great tip, I’ll make sure to use one next time. Thanks again!
Gloves can be worn when working with and or prepping cold food items. Having them on while working stove/grill near high temp runs the risk of an accident where gloves can melt. Not safe
Vorrei saperi che metti nella pasta alle vongole a fine cottura, un addensante per ridurre il l’acqua rimasta? Dado? Sono curioso, per il resto bomba, anche l’ambiente che se respira in cucina sembra molto healthy!
Potrei dire con quasi certezza che si tratti di “crema di aglio”, cioè aglio pelato e privato dell’anima e frullato con l’olio (alle volte prima di frullarlo, si cuoce a bassa temperatura sottovuoto). Ad addensare, ci pensano gli amidi della pasta. Però inizialmente, per fare aprire le vongole, mette solo olio, se mettesse già anche l’aglio, tenderebbe a bruciare. P.S. Con quella crema di aglio, fare una aglio e olio, viene qualcosa che è patrimonio unesco.
Alla fine cottura della pasta alle vongole, uso un roux, una miscela di farina e burro, per addensare leggermente e legare la salsa. Non utilizzo dado, preferisco mantenere i sapori naturali. Grazie per i complimenti, mi fa piacere che l’atmosfera della cucina sembri sana!
Ho fatto spaghetti alle vongole legati usando acqua e olio, I roux,xantana e maizena sono per chi và di fretta. Per carità, molto bravo, un servizio svolto alla regola! Non sto giudicando sia ben chiaro 😅
@@DenisInTheKitchen Ciao! Per il roux ti consiglio di provare a sostituire il burro con l'olio. Il gusto è completamente diverso, si conserva molto facilmente ed ha un modo diverso di legare i sughi. Non dico sia migliore ma potrebbe essere un'alternativa da considerare, soprattutto perchè è molto più veloce da preparare, puoi fare tutto a freddo. Le dosi sono simili ma l'olio deve essere un po' di più del burro. Dimmi poi come ti trovi!
Buen dia Chefo, Enhorabuena por tu exito. Que camara utilizas para grabar , quiero arrancar a grabar mientras cocino , y tus videos me son muy inspiradores . Buen Video
Thank you so much for your kind words and congratulations! I use a DJI Osmo 4 for filming. It's a compact and easy-to-use camera, perfect for capturing all the details while cooking. I’m glad my videos inspire you, and I encourage you to start filming I'm sure your videos will turn out great!
I dont mind the frozen things. Its like everyone likes McDonald's and its all frozen. I just want to see what MasterChef judge's Gordon Ramsey and Joe bastianich will say. I can already imagine the drama this will create. Like when they had a Sunnyside up challenge who ever can cook the most perfect one in 15 minutes. They threw alot of them away cause they had some bronwing on them. I like my eggs crispy on the edges and they say it has to be all white. There is no right or wrong way its all the person whos eating it and how they like it.
You’re absolutely right-preparation is key in cooking. When everything is properly prepped, it makes the cooking process much smoother and more efficient, especially in a professional kitchen setting.
@@ThisPineappleLife Bro tell me about it. I work in a kitchen. I swear when I do fish I'm wasting like 10/12 pairs constant changing them. But if I don't!???!! my coworker loses his entire load and will complain constantly. Like dude. I wash my hands like 30 times a day lol it's fine.
@@ZaddyZushiiyeah idk when we got away from just having extremely high cleanliness standards and having a clean environment as well as washing our hands constantly. So our solution is to use rubber gloves over and over forever? Most of human history they didn’t have those. Nor the standards we do now. I agree, I think we’ll be fine
Nice work. I only wana say the cross contamination is kinda hard to watch. That shellfish hand touched every last bottle,spoon, plate, and garnish. Food does look good tho.
I'm a cook at a Mexican American restaurant in downtown LA. We cook everything u can imagine. Over 60 different entrees and side orders and Im sorry but I would of fallen asleep in there
Good grief why do people get so up in someone’s grill!?! Why can’t you just come to enjoy the experience, lift others up? Such a prime example why this world is failing, we fail each other! Great service and everything looks devine, now time to raid the pantry 🤗
Thank you so much for the kind words and positivity! It really makes a difference to have supportive viewers like you. I’m glad you enjoyed the experience-hope you find something delicious in the pantry!
That's the 2am "I can't sleep" content
Hahahahaha so true!
Read a book
And I will eat something at half night
lmao its literally 2am rn and I just start watching this
😂bruh same @@istheserenity
Those who complain about the frozen (hand-made) foods clearly know nothing about running a restaurant at a profit. They wouldn't last one week in this business.
The skilled chef (and his team) have already spent most of the day stocking, re-stocking, planning and prepping long before they open the doors!
If I had my life again, this is the career I would have chosen - the responsibility of cooking for so many people every day scares me, but I love watching you and your team doing it - respect to you sir!!
Thank you so much for the kind words and respect! You're absolutely right-there's so much work that goes on behind the scenes in a restaurant, from prepping to managing stock. It's a challenging but rewarding profession. Cooking for so many people daily can be intense, but when you love what you do, it all becomes worth it. I truly appreciate your support!
Then how come other restaurants are able to make it fresh everyday and still profit
@@jimestooper1480 that's what you think they make it fresh. Bunch of things are made during the week and frozen in small batches so that they can put meal out in half an hour when Saturday evening is at full swing.
@@mcs8778 there are restaurants that send employees to farmers markets in the morning to get fresh ingredients everyday
@DenisInTheKitchen pleasure to watch great job teamwork makes the dream work ❤😊
Man, i'm brazilian and i work as a sushiman for 11 years, and i love to watch other professionals working
Congratulations! Nice work, nice team!
un abbraccio dal Brasile!
Thank you so much, my friend! I really appreciate your support and kind words, especially coming from someone with so much experience. It’s great to connect with other professionals from around the world. Un abbraccio dall’Italia e continua così anche tu!
@DenisInTheKitchen Thanks man, i just love italian food, and here in Brazil we try to replicate some recipies...
My granmda was italian but she came to brazil as a baby, and she used to coock some recipies but clearly adaptadet for ours ingredients...
I'm graduated in gastronomy since 2014, i love to coock every kind of food... In restaurant that i work, our most requested dessert is tiramissu, it's funny a Italian dessert in a japanese restaurant, but this is it!
@filipe865 That’s amazing! Italian food has a way of bringing people together, no matter where they are. It’s great to hear about your grandmother’s influence and how she adapted recipes with local ingredients-that’s the beauty of cooking, it evolves and adapts. And it’s funny how a classic Italian dessert like tiramisu can become a favorite even in a Japanese restaurant. Sounds like you’re doing great work keep it up, and thanks for sharing your story!
that pan handle is longer than my last relationship
Excellent team work! So much commitment goes into these meals, you have to be strong to be a chef, what we don't see is the long hours away from home, friends and family, standing for 8-16 hour shifts without a break, late nights the list goes on
Yes it's true, I haven't had a day off yet in 5 months )
so enjoyed your videos, please do more and it will be nice if you share pov from other statons
How strong? I can bench about 210 right now..
@@13BloodyAprons 💀
Yes of course, you do 200 benches but you have - 200 IQ, muscles are useless if your woman prefers to go with others, oh right, you don't have a girlfriend@@13BloodyAprons
Rapido, deciso, ordinato e lucido in ogni movimento, incredibile lavoro ragazzo, continua cosi!
Grazie mille per le tue parole! Mi fa davvero piacere che tu abbia notato la precisione e l’organizzazione. Continuerò a dare il massimo!
Spero porti più video cosi, li ho visti tutti e so rimasto incantato, anche io faccio il tuo stesso lavoro, ma purtroppo in posti di m…, amo il mio lavoro ma purtroppo per colpa di altre persone me lo stanno facendo odiare e facendomi passare soprattutto la passione…guardando i tuoi video vedo che cè ancora speranza e passione, sei un grande chef e hai un grande teamwork…ti ringrazio per quello che fai e spero nel tuo bene
Ciao! Sono davvero felice di sapere, che ti piace questa professione. È una professione molto difficile, che richiede grande resistenza allo stress. Lo so bene per esperienza, lavorare in una squadra dove tutti sono contro tutti è semplicemente un inferno!
Spero che tu possa trovare un lavoro che ti renda felice e che sia piacevole, un lavoro a cui desideri tornare ogni giorno con entusiasmo!
@@DenisInTheKitchen lo spero anche io, grazie per queste parole..buona fortuna
Ipnotizzato, ho visto tutti e tre i video :D
Complimenti.
Grazie mille, mi fa molto piacere! ❤️
Everyone does it , but the way you toss pans while cooking is so soothing
thank you!
@@DenisInTheKitchen My friend, where is beautiful small town in Italy with beautiful women you tell me, yes
@@socallawrenceMolise
@@flotechno3920 are you being serious or having fun of me ?
@@socallawrenceCatanzaro
For those complaining frozen food this or that…
What you want next? That they must have a basket of fresh olives to be squeezed for olive oil?
Odd people have problems with that but no one mentions fact this chef was touching another person on their clothes with gloves on and never changed the gloves.
Do these people really believe restaurants only use fresh food and never use anything frozen? Because if so that's a level of delusion I can't even fathom.
Everything has to be made from scratch to order, lol
@@gwhitty12 How dare he touch someone's clean clothes that are only to be worn while working. God forbid his sleeve rolls down and makes contact with the tray of sauce. You'd have to throw the whole tray away...
@@gwhitty12 it's a kitchen - not an operating theatre.
Frozen ravioli are not an issue. My gramma and mom use to freeze them, when you put in the boiling water they came back to life, like gnocchi
Not an issue at all. But buying a brand of it is.
For example.. I would not go to the store and buy 20lbs of Gia Russa frozen ravioli and serve it in a resteraunt.
that pan handle is longer than my last relationship
Agree 100%. But you know, they're always those that need to be so, Posh.
As long as they are hand made. Sometimes they are better after some time in the freezer!
こんにちは😊いつもたのしく動画をみています！ぼくは料理人ではありませんがスーパーマーケットで働いてる日本人です。
カメラをつけたじょうたいでオーダーを確認してずっと料理を作り続けながらいそがしく戦場のようなシーンを見ると大変ですね💦
応援しています！！
こんにちは！いつも動画を楽しんでいただいてありがとうございます！スーパーマーケットで働いている日本人の方からのメッセージ、とても嬉しいです。確かに、カメラをつけた状態でオーダーを確認しながら料理を作り続けるのは戦場のように忙しいこともありますが、こうして応援してもらえると力が湧いてきます！これからも頑張りますので、応援よろしくお願いします！
High Class. Greetings from Belgium. I recognize a Chef when I see one. Great Job!
Outstanding video. Please keep these coming.
Thank you🔥
finally. i’ve been thinking for years now gosh i wonder just what it’s like back there doing all that cooking
Glad to hear it! Cooking behind the scenes has its own unique energy and excitement. I’m happy to give you a glimpse into that world thanks for coming along for the ride!
this is only the final stage of a long and hard day of line preparation
This brings back memories for me, wow!! I was a Chef for about 10 years, then I turned 30 and happily switched careers for better pay, a social life, and reasonable hours lol!
I can't tell you how many close-opens I've pulled in my cooking career.
I still have a passion for cooking, but now I cook for my wife and kids! lol
Literally got so many insights on cooking while watching this
Love it, everything looks delicious! Would love to try that whole menu
Шеф, спасибо вам огромное за такое видео. Мне как для повара, очень интересно было посмотреть на вашу работу))) все на высшем уровне
Рад что вам понравилось!
Team work makes the Dream work 👌
Por favor, grave mais videos assim! Eu adoro assistir enquanto estou comendo e já maratonei todos os seus videos 😂❤
Thank you so much, I’m glad you liked it! I’ll try to create more content like this!❤️
What kind of magical kitchen is this? All of the knobs on the stove work like they're supposed to.
I travel a lot for work and until recently, used to eat on the go with restaurant food. Looks delicious, but now I know why my weight loss has stalled. I never used to account for the cooking oil. Didn't realize there was that much going in the pan. Once I changed the amounts to reflect what's in these restaurant kitchen videos, it all makes sense.
It’s true restaurant dishes often use more oil than we’d expect, both for flavor and technique! When you’re cooking for yourself, adjusting the amount can make a big difference in health goals. It’s all about finding that balance between taste and what works best for you. Great insight, and best of luck on your journey!
wow, what in hell I'm coming here soooooooo late. As a guy with the ultimate goal to be a pasta cooker... your video really means something to me. keep up the great work.
Thank you bro❤️
I love seeing this work in the kitchen. I learn a lot by observing too. Congratulations Chef!!! A hug from Brazil!
Thank you so much for the kind words and support! I’m glad you find the videos helpful and that they provide some valuable insights. Sending a big hug back to you from Italy!
Davvero affascinante vederti denis, bellissimi i video
Grazie di cuore! Sono davvero felice che i video ti piacciano.
Sei molto bravo, sia nella manualità ma anche nel mantenere la leggerezza nel servizio con i tuoi colleghi 👍🏼
I loved this, gives me so much more respect for the skill needed
Thank you so much! I’m glad you enjoyed it. Cooking, especially mastering the classics, does take practice and skill, but it’s incredibly rewarding. It’s great to hear that the video helped showcase the technique behind it!
Who are these guys who love eating sea foods :) it’s ordering more, should be delicious 😊 great job 🎉
Ha finally another cook who has a large pincet as one of their favorite cooking implements!
12:40 Thank you! That wayward ravioli was severely messing with my OCD. Ahhh...
I love cooking.
Отличное видео. В обеденное время заходит на ура ) Снимайте почаще!
❤️❤️❤️
I could watch this stuff ‘til the cows came home. So intriguing, and yummy looking.
Thanks!
Sei uno spettacolo da guardare, parlando da chef a chef..solo noi sappiamo quanto sia difficile mantenere ordine e pulizia in cucine così piccole..scommetto fosse uno stabilimento balneare??😂 Complimenti, sei in gamba, e buona fortuna per tutto!❤
Ciao grazie mille!!!
Si hai ragione è un stabilimento balneare 😅😅
Anche a te ti auguro buona fortuna per tutto!❤️🍀
E ricordatevi che la gente a casa propria non è mica sto gran pulire e sterilizzare. Voi nella ristorazione DOVETE impegnarvi a dare il passimmo nel piatto ma anche nella pulizia… però certi che commentano dovrebbero fare un video simile a casa loro 🤢😵🤢😵🤢😵😵💫
Very nice job dude! Congrats.
I'm ready to work this station, let's go!
Clean. Quick. Efficient. Yum
The ravioli are frozen that is not the problem, the problem is that they don't make it in house. They are from divine creazioni as the package says.
Parabéns pelo trabalho, comidas parecem ser deliciosas.
Satisfying video❤. BTW is that roux 7:05
Yes, that’s roux! Thanks for watching!❤️
You know what would put this video over the top, indicating each ingredient put in as they go so we can recreate some bomb Italian dishes at home.
Side astonishment Its amazing how clean he keeps his stove top for all that cooking. We cook each night at home and food inevitably always falls on the stove top and we are not at half this guys pace either
Ho guardato tutto il video ipnotizzato.
Grazie mille! Mi fa davvero piacere sapere che il video ti ha catturato così tanto.
I now see why i would opt for kitchen pots with stubby or round handles on pans and woks. Staff may bump them while passing by. You do a good job and turn them inward.
You bring up a good point. In the kitchens I’ve worked in, it’s been mandatory to angle handles towards the stove to minimize staff bumping into them.
In my kitchen setup, I’m the only one working directly at the stove, so there’s no risk of anyone bumping into the handles. This setup helps prevent any accidents, and I can focus on cooking without worrying about that. Thanks for noticing!
the rosemary garnish erks me. love the video!
Very useful and interesting video, thank you chef!
Thank you bro!
I love this type of vidéos !
I'm glad you like it !
mamma mia che bello!!!!
Grazie mille! Sono davvero felice che ti piaccia!
Dishes look beautiful
Cheers from Napoli 🇮🇹
И понравилось, что позитивная атмосфера в коллективе!
窓から見える景色も素敵ですね
Its Amazing, i love it. But isnt it a trigger that the Pasta Door opens to the other Side?
impressionnant, jadore ce genre de vidéo, il y a aucun montage mais il y'a toujours de l'action
It's so irratating that the oils are Infront of the boiling pasta station lol , love how delicious the food looks
SEI GRANDIOSO!
Molto bravo 💪🏼💪🏼😏
Nice work Chef ❤
Thanks❤️
this looks so fun lol
47 min bro thank you aha 🇧🇪❤🇮🇹
Thank you for watching!
What kind of pans are those? Are they also suitable for electric stoves?
Awesome video, really cool watching you guys work!!
I'm 5 feet tall so these POV videos always give me a new perspective on life. Literally.
Not really sure why I'm interested in these POV videos these days but I sure do like it. There are so many questions that come to mind, how did you get somewhat fluent in Italian (assume lived there for some time), why do we see so little parmesan/cheese as a finishing touch (Seafood restaurant I guess frowned upon in Italy to put cheese on seafood), is it ok running a team being a non-Italian head chef etc.?
Hello, I'm really glad you like this kind of videos!
I've been living in Italy since I was a kid and I graduated from high school and college here.
There are no problems at work with the team, on the contrary we have a very positive attitude, we are all young and we like to work together !
yes parmesan is not commonly used in seafood to maintain the proper balance of flavors.
thank you for watching good luck!
Those gloves have touched absolutely everything from raw shell fish, to doir handles and noodles.
What the heck are you wearing them for???
This is why gloves are bad,if you touched all those things with your hands you would have washed them multiple times
Sir, one thing I appreciate about you is how hygienic you are in changing gloves, a small thing that maintains the taste of every dish, cool 👍👏
thank you very much ❤️
To be fair, he touched escargot, and with the dame gloves, garnished a pasta dish. Soitt could be better. But it could also be much worse.
@@jordanb8578yeah I don’t understand OP comment, did they even watch it all?
Ich sitze hier und schaue mir 45 Minuten an, wie jemand kocht... Sehr interessant!
Ciao, complimenti. Posso chiederti che marca ti pentole usi?! Grazie
Ciao! Grazie mille! Non so esattamente di che marca sono, ma lo so che sono di alluminio professionali, domani mattina provo a cercare se c’è scritto qualcosa e te lo dico!
Ciao, sono le padelle di marca FASA
Hello chef! From Chile, I'm watching your video to relax while I prepare for my law exam tomorrow. I hope one day to be able to try those delicious dishes that you prepare with your team. Greetings!
Hi, I'm glad you like my videos! And thank you so much for your wonderful comment!
hard job, respect
More of these please!
👍 no problem bro!
Je me dis que vous devez etre hype concentré et bien fatigué fin de journée quel travail stressant.Bravo a vous mais pensez aussi a vivrevet vous relaxer.
lavoro anch'io nella ristorazione, anche se un po' diverse visto che faccio da banchista, però mi occupo anch'io un minimo di preparazione e composizione di piatti più o meno, e per quanto siano mansioni diverse mi piace da morire vedere le piccole similitudini tra i lavori
It was a pleasure watching you.Thank you for the video :D
I think you are leaving too much sauce on the pans after the serving. Maybe get some silicone spatula, it scrapes like magic 😉😊
Thank you so much for watching, I really appreciate it! 😊 And you’re absolutely right-those little bits of sauce left behind are precious! A silicone spatula would definitely help get every last drop. Great tip, I’ll make sure to use one next time. Thanks again!
Not sure if you'll see this but if you do, what's the meat that goes in with the tomatoes and Olives?
Nice team, good looking food, clean plates, good job dude! Next year i'll upload something similar and want your opinion about it 😉
Gloves can be worn when working with and or prepping cold food items. Having them on while working stove/grill near high temp runs the risk of an accident where gloves can melt. Not safe
Posto di lavoro molto ben organizzato
Grazie mille!
Great video. Only question. You dont ever taste your food to check seasoning?
I love your content
Vorrei saperi che metti nella pasta alle vongole a fine cottura, un addensante per ridurre il l’acqua rimasta? Dado? Sono curioso, per il resto bomba, anche l’ambiente che se respira in cucina sembra molto healthy!
Potrei dire con quasi certezza che si tratti di “crema di aglio”, cioè aglio pelato e privato dell’anima e frullato con l’olio (alle volte prima di frullarlo, si cuoce a bassa temperatura sottovuoto). Ad addensare, ci pensano gli amidi della pasta. Però inizialmente, per fare aprire le vongole, mette solo olio, se mettesse già anche l’aglio, tenderebbe a bruciare.
P.S. Con quella crema di aglio, fare una aglio e olio, viene qualcosa che è patrimonio unesco.
Alla fine cottura della pasta alle vongole, uso un roux, una miscela di farina e burro, per addensare leggermente e legare la salsa. Non utilizzo dado, preferisco mantenere i sapori naturali. Grazie per i complimenti, mi fa piacere che l’atmosfera della cucina sembri sana!
Ho fatto spaghetti alle vongole legati usando acqua e olio, I roux,xantana e maizena sono per chi và di fretta. Per carità, molto bravo, un servizio svolto alla regola! Non sto giudicando sia ben chiaro 😅
@@DenisInTheKitchen Ciao! Per il roux ti consiglio di provare a sostituire il burro con l'olio. Il gusto è completamente diverso, si conserva molto facilmente ed ha un modo diverso di legare i sughi. Non dico sia migliore ma potrebbe essere un'alternativa da considerare, soprattutto perchè è molto più veloce da preparare, puoi fare tutto a freddo. Le dosi sono simili ma l'olio deve essere un po' di più del burro. Dimmi poi come ti trovi!
Buen dia Chefo, Enhorabuena por tu exito. Que camara utilizas para grabar , quiero arrancar a grabar mientras cocino , y tus videos me son muy inspiradores .
Buen Video
Thank you so much for your kind words and congratulations! I use a DJI Osmo 4 for filming. It's a compact and easy-to-use camera, perfect for capturing all the details while cooking. I’m glad my videos inspire you, and I encourage you to start filming I'm sure your videos will turn out great!
Pls make more vid like this idk why but its so satisfying you earn new sub and like😅
Hi, thank you very much! I'm really glad you like it. I'll try to make more.
Bravissimo, video fantastici. Una curiosità, perchè metti direttamente il sugo in padella senza olio?
Ciao! grazie!
Perché non vedo il motivo di metterlo)
FROZEN NOT AN ISSUE 😊
CHEFS DO IT ALL THE TIME ❤
ITS THE LOVE THAT MATTERS ❤
It's only an issue when store bought
What restaurant is this - the kitchen floor is spotless
Running a restaurant looks very hard!
Das Schnitzl Pommes von der Seite hat mich echt rausgerissen 😂
I dont mind the frozen things. Its like everyone likes McDonald's and its all frozen. I just want to see what MasterChef judge's Gordon Ramsey and Joe bastianich will say. I can already imagine the drama this will create. Like when they had a Sunnyside up challenge who ever can cook the most perfect one in 15 minutes. They threw alot of them away cause they had some bronwing on them. I like my eggs crispy on the edges and they say it has to be all white. There is no right or wrong way its all the person whos eating it and how they like it.
As a cook, if everything is prepared, its very easy to cook food
You’re absolutely right-preparation is key in cooking. When everything is properly prepped, it makes the cooking process much smoother and more efficient, especially in a professional kitchen setting.
Hai spostato i molluschi dal bollitore!😉 Complimenti per il lavoro.
Grazie!
Nice work chef
Keep it up
Thanks 🔥
Damn..Amazing
The ravioli looked good.
👍
bro has everything under control
The cooks and chefs look so much happier and healthier than the kitchen workers in Canada, hmm I wonder why?
Hi, we enjoy cooking!
@@DenisInTheKitchen Because you’re not being poisoned by your government your whole lives
You're mentally ill aren't you?
Lmao and the Canadian ones look so much happier and healthier than the American ones 😭😂
Complimenti per l'idea di filmare il servizio, io pensavo di fare su twich live in cucina...😅
Where is located the restaurant? Abruzzo? However great job and beautiful videos!
Thank you so much!
We are located in Tuscany near the town of Grosseto.
The gloves... Just take them off...
I know man. How many of those are wasted over and over all across the world. Single use items just need to be stopped
@@ThisPineappleLife
Bro tell me about it. I work in a kitchen. I swear when I do fish I'm wasting like 10/12 pairs constant changing them. But if I don't!???!! my coworker loses his entire load and will complain constantly.
Like dude. I wash my hands like 30 times a day lol it's fine.
@@ZaddyZushiiyeah idk when we got away from just having extremely high cleanliness standards and having a clean environment as well as washing our hands constantly. So our solution is to use rubber gloves over and over forever?
Most of human history they didn’t have those. Nor the standards we do now. I agree, I think we’ll be fine
He has psoriasis. He needs the gloves.
@@ThisPineappleLife yeah take them off, unless you're in India.
Nice work. I only wana say the cross contamination is kinda hard to watch. That shellfish hand touched every last bottle,spoon, plate, and garnish. Food does look good tho.
I'm a cook at a Mexican American restaurant in downtown LA. We cook everything u can imagine. Over 60 different entrees and side orders and Im sorry but I would of fallen asleep in there
A Mexican being competitive say it ain't sooooo. Ok Edgar, go back to your abuela chihuahua. Ay ay ayyyyyy
Bet ur food is shit there, no good restaurant has that many options
How much does being a chef make? This looks like hard work...
Good grief why do people get so up in someone’s grill!?! Why can’t you just come to enjoy the experience, lift others up? Such a prime example why this world is failing, we fail each other!
Great service and everything looks devine, now time to raid the pantry 🤗
Thank you so much for the kind words and positivity! It really makes a difference to have supportive viewers like you. I’m glad you enjoyed the experience-hope you find something delicious in the pantry!