POV: Busy Dinner Service at Italian Restaurant
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- Опубликовано: 15 сен 2024
- Experience the hustle and bustle of an Italian kitchen during the dinner rush in this immersive POV ASMR video.
Step into the shoes of a head chef as you navigate the vibrant atmosphere of a busy Italian restaurant. Feel the heat of the kitchen and the excitement of culinary artistry as delicious dishes come to life. From the sizzling sounds of ingredients cooking to the rhythmic chopping of fresh vegetables, every moment is filled with kitchen creativity and chef insights.
Join Denis Prokopyev as he shares his expertise and takes you behind the scenes of culinary excellence. This video captures the essence of cooking from a chef's perspective, allowing you to appreciate the intricacies of Italian recipes and the fast-paced environment of a top chef. Whether you're a cooking enthusiast or simply curious about dining experiences, this POV cooking video will leave you inspired and craving authentic Italian cuisine.
Sit back, relax, and enjoy the ASMR experience of The Italian Dinner Rush, where every sound tells a story of passion and dedication in the culinary world. Dive into the world of cooking insights and let your senses awaken!
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
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❤️
Everyone does it , but the way you toss pans while cooking is so soothing
thank you!
Great video! Just a comment: I hope you recycle! That bin has a lot of recyclable products! Keep up the good work ;)
Thank you !❤️
Итальянская готовка:
Одна сковорода с томатным соусом
Вторая сковорода с болоньезе соусом
Просто миксуешь ингредиенты то туда, то суда. Идеально.
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 ❤️
Bravissimo, video fantastici. Una curiosità, perchè metti direttamente il sugo in padella senza olio?
Ciao! grazie!
Perché non vedo il motivo di metterlo)
Outstanding video. Please keep these coming.
Thank you🔥
Ipnotizzato, ho visto tutti e tre i video :D
Complimenti.
Grazie mille, mi fa molto piacere! ❤️
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.
Love your vid's. Keep them coming. Fascinating! Going to pick up some evo and try that after seeing you complete your dishes. Butter is getting too rich for this old guy!
Thanks, buddy.❤️
I love this type of vidéos !
I'm glad you like it !
Отличное видео. В обеденное время заходит на ура ) Снимайте почаще!
❤️❤️❤️
47 min bro thank you aha 🇧🇪❤🇮🇹
Thank you for watching!
More of these please!
👍 no problem bro!
Ovviamente uno straniero a fare piatti italiani, i primi addirittura. Dio se siamo stupidi!
Ovviamente Essere razzisti è facile. Sono cittadino italiano e Vivo in Italia da quando avevo sette anni, ho completato tutte le scuole qui e lavoro per il bene del mio paese. Se per te è importante non dove sei cresciuto, ma quale sangue scorre nelle tue vene, mi dispiace per te e forse sarebbe meglio se te ne andassi da qui.
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
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!
Complimenti per i video....una domanda. ....ho visto che non assaggi mai la pasta per sapere se è al dente.. usi sempre il timer per capirlo ? nei video ho visto che hai utilizzato il timer solo per i ravioli
Ciao grazie!
Metto sempre il tempo anche per la pasta, magari non si sente, la tiro sempre fuori un po prima per risottare nella padella.
I really like watching you multi-task cook. It's fantastic! You are well organized, very conscious of keeping your area well sanitized, and keep the food/ everything from being cross contaminated. Excellent!!
2 quick questions if you don't mind. 1st, I see this is a seafood forward restaurant. Are you located on the east or west side of Italy, and is it northern or southern? And 2nd, I recognize everything in your mis en plas except for the bin next to the clams. Is that clarified butter or garlic paste? I watched you pinch off a small amount....right around the time you made these green meatball looking items that im dying to know also, mixed with anchovy paste? The food looks delicious and appeals to my Italian heritage, all the way across the world here in America. Keep up the videos, they're fantastic!
Hello, it’s very nice to receive such feedback, and I’m glad you enjoyed it. I am located on the eastern coast of Abruzzo along the Adriatic Sea, which is in central Italy. What you saw was clarified butter with flour, called roux, and it’s used to give pasta a creamier consistency. The green items you saw are gnudi, which are similar to gnocchi but larger, made from spinach and ricotta. I serve them with truffle sauce and shrimp. I’ll try to film a recipe for you! Thank you so much for watching, and a big hello from Italy!"
@DenisInTheKitchen Ciao'! Thank you so much for answering my questions! I would love that video, they look so delicious. Thanks for thinking of the idea. I'll definitely watch for it, I'm a subscriber 😉 And I should have known where you're from, we're neighbors in theory! 3rd generation Italian here, grandparents on Father's side to immigrate from a tiny town of Bomba a little further south of you! What a small world 😊 Glad we could meet like this, and keep up the great work and vids...you've got a number one fan here. Oh, and my name is Michelle, or Michalina so my Italian teacher told me back in high school lol. Have a great night, thanks again!
@MM-dk7gt Nice to meet you Michalina! Thank you so much for your support, and have a great day!
The bottles close to pans 2x olive oil and vegeta right?
Hi! Olive oil and white wine.
Mi piace molto come lavori è come sei organizzato.. Ma tutta la sostanza rimane nelle padelle..
И понравилось, что позитивная атмосфера в коллективе!
Olive oil gets rancid near heat
Oh
when you cook the clams in the skillet, what is the green herb that you use? parsley? spring onion?
and what is the bright green dressing you put on plates at the end?
last question...you dont use much garlic, right?
Hi, these are parsley stems. At the end, it’s parsley oil. In the pasta with vongole, I only use a little bit of peeled garlic at the beginning for a light aroma, which I remove before adding the pasta to the pan
@@DenisInTheKitchen grazie mille!
Prego caro!
I must try this vongole, seems popular
Yes, this dish is very popular!
❤❤
😍
Perfecto. Gratzi
Grazie!
Ur super bro, cool video. Can u also include subtitles
I’ll try to do that in the next videos.
Thank you so much!
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.
Great video, thanks. Please post a link to the menu.
Hi when I have time I will do it, thanks for watching !
might be a weird question but can someone please help me in figuring out what those pans are called exactly,
Hello, these are professional aluminum pans.
il chef se la fa :P
🫡
siete in toscana , dove è il ristorante ?
Ciao, siamo in Toscana vicino al Grosseto non posso raccontare dove esattamente)
No carbonara ?
Unfortunately we don't cook carbonara in this restaurant, but I can make a video recipe if anyone would be interested!
@@DenisInTheKitchen i would definteley. great video btw.
@L0rdSauercr0wd-mk8mq I'll do in the next videos
@@DenisInTheKitchen Nice !
How often do you change gloves?
I try to do it every 15 minutes.
or if I'm touching something not related to the fish.
Come si chiama il ristorante dove lavori?
Ciao! mi dispiace ma non posso dire(
@@DenisInTheKitchen va bene, ci ho messo un po' ma l'ho trovato
@danielgloria2557 come hai fatto a trovarlo?!😅😅
@@DenisInTheKitchen usando l'intelligenza artificiale sulla foto dei piatti e non sono riuscito a trovarlo, ma l'uniforme aveva il nome
@@DenisInTheKitchen Mio fratello ed io siamo brasiliani, la mia ragazza e la sua famiglia sono italiani, ci siamo innamorati del vostro lavoro, quando sarò in Italia mi impegnerò ad andare al vostro ristorante, complimenti
фух, аж вспотел пару раз. А Что такое добавляется при доводке спагетти? такая масса под правой рукой.
Привет, это ру смесь муки и масло пастеризованного на медленном огне.
Использую когда нужно быстро сделать соус более кремовым.
restaurant name?
Can’t say sry
Frozen pasta at an Italian restaurant????
Why not ?
@@DenisInTheKitchen if I’m going to an Italian restaurant, I expect freshly made pasta, unless it’s a chain restaurant.
@TBEfect
This is homemade pasta, just frozen. What’s the problem? For various reasons, it’s not possible to make pasta in this kitchen, but that doesn’t mean the product we use is bad