The "purple potato" in the pie is actually "ube," a tuber originally from Southeast Asia, likely New Guinea. It is grown in Hawaii because ube is popular there among the ethnic Filipinos and Okinawans. Bob Chinn was born in Duluth but being ethnically Cantonese Chinese, he probably had relatives in Hawaii and learned about ube from them. Chinn died two years ago, at the age of 99. R.I.P.
The king carb and steak to cook delicious and tasty meals,you team work as one ,everyone enjoy their job,everyone knows there job.I was barbecuer for 22 years you have to love understanding heart-to do a job that’s what makes it worth it to work as a team.
2015....but...I just Google them on my phone..and their still business..and saw their menu prices...very affordable for the products they are preparing...I'm in Florida...we may to take alittle trip to have dinner there.....
Okay. That has to be an old video, because I was just there a little under a year ago, and it's nothing like that now. Don't get me wrong. It's still had customers but nowhere on the scale of what you see there and their food. The menu is more limited than it had been, and i've been going to Bob Chinn's since I moved to Chicago in 2001. I used to love this place! But it is definitely gone downhill. The quality of the food as definitely gone down.
In this part of the video look at the amount of trucks waiting, and I remember years ago when I worked at Hunts point that when I went to work the amount of trucks waiting to go inside was just plain crazy as Hunts point feeds the city literally as they have expanded it to meet the demands of the city as there is roughly 8.5 New Yorkers in the 5 bourgous 17 million state wide 2nd to California a lot of mouths to feed,but it was good for me to see and it's in the BRONX.
In this part of the video he talks about the sweet potato pie,and it's purple in color from Hawaii and that filling is called TARO root which is usually made for POI.But my Ma made Taro cakes made with coconut milk and unsweetened butter and cooked with unsweetened butter, excellent as that's the HAWAIIAN WAY.
Also in this video I remember years ago when I worked at a Irish restaurant in midtown Manhattan where the restaurant served lunch and dinner, but lunch was just plain crazy like several busses came in so I asked Margo,to open up the downstairs to catch the overflow of customers and I was thinking about the wait staff,and by Thursday they made enough money to pay there rent which made them very happy to say the least and when I was hired I made the specials very different but the customers had no problem with that because they could identify with that because I went main stream and sometimes it made it very difficult for them to choose and I worked the broiler and saute station,and I precooked the burgers because it takes time because I knew that they only had 30 minutes for lunch break and back to work for them but dinner service was easy as they all went home with a couple coming in for a quick beer or wine and I asked Margo,what about Shaun and she said that Shaun is very slow and the wait staff didn't like him because he was so slow,but they preferred me over him,because of my speed as some customers don't have patience and it's bad for the business as I know that the wait staff is hired at minimum wage as they are working for TIPS. TO INSURE PROPER SERVICE.
Orders a sweet potato pie Gets told there's mashed potato in it Acts all surprised pikachu face Like....its a sweet potato pie of course there's mashed potato in it How did you think they got those consistency?
In this video I agree with the person who said over priced,not worth going to and after the virus many restaurants closed for good as I just went to CHINATOWN the prices of food has jumped up so many people just don't go as I buy what I need and go home on the subway it's a lot faster and cheaper as it's just me and my cat as all my children are grown and they are all happy. And I watch the prices of all food and basically know what I want
Also in this video he says that this is a big kitchen, but I am a Chef by trade,and the biggest kitchen I have been is the WALDORF ASTORIA, and after that is TAVERN ON THE GREEN in Central Park which is 30 blocks long,and there is another restaurant in central park called The boat house which is fine dining and the SOUS CHEF working there is JIMMY who is from Mexico and he worked under me for 8 years and he didn't go to CULINARY SCHOOL as I taught him everything I know from my notes to hands-on training and I also taught GEORGE also from MEXICO is also a SOUS CHEF, and I taught ALBERT LUCAS who went to the CIA ,and he works in WASHINGTON DC,feeding the SENATORS as I am very happy for all of them as well as for Charlie who hired all of them but the deli was very busy with 6 delivery guys and no other deli could compete with us as CHARLIE hired me as a CHEF/MANAGER to oversea the total operation from A TO Z. And where I live no deli makes any hot food which is a total joke in my opinion .
Also in this video I understand ALASKAN KING CRABS,but in this video I saw MAHI-MAHI,which is part of the dolphin family and here in NYC you can't buy MAHI,because there is no demand for it as I think that the general public doesn't know about it but being from Honolulu Hawaii, I know and the post office won't allow it even if it's frozen because the post office scans everything even letters for fear it may be a bomb. Better safe,than Sad.As they say.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
"The chaos in this kitchen is actually rhythm," the man says. I like it, indeed
This Restaurant is amazing!! Bucket List item ✔️
Beyond the edible offerings, the crew obviously 'Rides For the Brand'.
All foods makes me crave ❤😊
The "purple potato" in the pie is actually "ube," a tuber originally from Southeast Asia, likely New Guinea. It is grown in Hawaii because ube is popular there among the ethnic Filipinos and Okinawans. Bob Chinn was born in Duluth but being ethnically Cantonese Chinese, he probably had relatives in Hawaii and learned about ube from them. Chinn died two years ago, at the age of 99. R.I.P.
The king carb and steak to cook delicious and tasty meals,you team work as one ,everyone enjoy their job,everyone knows there job.I was barbecuer for 22 years you have to love understanding heart-to do a job that’s what makes it worth it to work as a team.
OKAY I COMING FOR LUNCH ❗️❗️❗️❤❤❤
Great video!!
Damn I'm hungry!!!
Your grace 😌🙏💜💫🪶
I love purple yam ❤️
awsome job guys and gals👍💯💯💯💖 from sacramento,ca.
This was filmed in 2015.
2015....but...I just Google them on my phone..and their still business..and saw their menu prices...very affordable for the products they are preparing...I'm in Florida...we may to take alittle trip to have dinner there.....
Okay. That has to be an old video, because I was just there a little under a year ago, and it's nothing like that now. Don't get me wrong. It's still had customers but nowhere on the scale of what you see there and their food. The menu is more limited than it had been, and i've been going to Bob Chinn's since I moved to Chicago in 2001. I used to love this place! But it is definitely gone downhill. The quality of the food as definitely gone down.
This is from 2 months ago Summer time, What are you talking about old video?
@@MikeRusso10this show is from 2012 😊
@@typhfanuwu7526 No
I totally agree. I think it had to do with the pandemic which changed all restaurants. 66yr old in Chicago
5:15 Ajinomoto MSG is the secret ingredient I supposed.
That is correct
Is, this restaurant still open?
What, is the price range?
Gone downhill since this is old video.
At their prices, how can anyone afford Bob Chinn's? Good for them🤪
Does everyone cooking touch the food with their bare hand
In this part of the video look at the amount of trucks waiting, and I remember years ago when I worked at Hunts point that when I went to work the amount of trucks waiting to go inside was just plain crazy as Hunts point feeds the city literally as they have expanded it to meet the demands of the city as there is roughly 8.5 New Yorkers in the 5 bourgous 17 million state wide 2nd to California a lot of mouths to feed,but it was good for me to see and it's in the BRONX.
3:32 What do you mean by this ? 🤣🤣🤣🤣🍆
In this part of the video he talks about the sweet potato pie,and it's purple in color from Hawaii and that filling is called TARO root which is usually made for POI.But my Ma made Taro cakes made with coconut milk and unsweetened butter and cooked with unsweetened butter, excellent as that's the HAWAIIAN WAY.
No, it's ube, which is a purple yam. Taro root is naturally white and speckled.
Also in this video I remember years ago when I worked at a Irish restaurant in midtown Manhattan where the restaurant served lunch and dinner, but lunch was just plain crazy like several busses came in so I asked Margo,to open up the downstairs to catch the overflow of customers and I was thinking about the wait staff,and by Thursday they made enough money to pay there rent which made them very happy to say the least and when I was hired I made the specials very different but the customers had no problem with that because they could identify with that because I went main stream and sometimes it made it very difficult for them to choose and I worked the broiler and saute station,and I precooked the burgers because it takes time because I knew that they only had 30 minutes for lunch break and back to work for them but dinner service was easy as they all went home with a couple coming in for a quick beer or wine and I asked Margo,what about Shaun and she said that Shaun is very slow and the wait staff didn't like him because he was so slow,but they preferred me over him,because of my speed as some customers don't have patience and it's bad for the business as I know that the wait staff is hired at minimum wage as they are working for TIPS. TO INSURE PROPER SERVICE.
Orders a sweet potato pie
Gets told there's mashed potato in it
Acts all surprised pikachu face
Like....its a sweet potato pie of course there's mashed potato in it
How did you think they got those consistency?
Sounds like the same narrarator as Guy Fiero...but well done
900 crabs and 1500 steaks weekly ....to feed 15k?
OK ? NOW HOW MUCH DO THEY MAKE A DAY , AFTER THAY PAY FOR EVERYTHING INCLUDING THE HELP .
I wonder...if this place is "still going"....bulk production of those kinds of ingredients have....slipping standards in their future
He seasoned it after and not before? 😅😅😅😅
Paul knows how to handle his meat lmao rofl lol
oh NO!! Manufactured Drama 10 min in?? what ever will they do??
In this video I agree with the person who said over priced,not worth going to and after the virus many restaurants closed for good as I just went to CHINATOWN the prices of food has jumped up so many people just don't go as I buy what I need and go home on the subway it's a lot faster and cheaper as it's just me and my cat as all my children are grown and they are all happy. And I watch the prices of all food and basically know what I want
Just remembered when it comes out the other end, it smells putrid
So dramatic!
Also in this video he says that this is a big kitchen, but I am a Chef by trade,and the biggest kitchen I have been is the WALDORF ASTORIA, and after that is TAVERN ON THE GREEN in Central Park which is 30 blocks long,and there is another restaurant in central park called The boat house which is fine dining and the SOUS CHEF working there is JIMMY who is from Mexico and he worked under me for 8 years and he didn't go to CULINARY SCHOOL as I taught him everything I know from my notes to hands-on training and I also taught GEORGE also from MEXICO is also a SOUS CHEF, and I taught ALBERT LUCAS who went to the CIA ,and he works in WASHINGTON DC,feeding the SENATORS as I am very happy for all of them as well as for Charlie who hired all of them but the deli was very busy with 6 delivery guys and no other deli could compete with us as CHARLIE hired me as a CHEF/MANAGER to oversea the total operation from A TO Z. And where I live no deli makes any hot food which is a total joke in my opinion .
OH REALLY?
1,500 steaks, a day, what a joke.
Guy cooking and poking the steaks with bare hands 😮,don't they wear gloves in the usa as I've seen maby times they don't.
Agree they should wear gloves used to work for food service
Also in this video I understand ALASKAN KING CRABS,but in this video I saw MAHI-MAHI,which is part of the dolphin family and here in NYC you can't buy MAHI,because there is no demand for it as I think that the general public doesn't know about it but being from Honolulu Hawaii, I know and the post office won't allow it even if it's frozen because the post office scans everything even letters for fear it may be a bomb. Better safe,than Sad.As they say.
You can Mahi in Jersey. You should go to the marina and make some friends with offshore fisherman. Some nice guys may give you some fillets.
I thought Mahi was a fish - not a mammal, like other types of dolphins.
Overrated overprice and tiny portion. My mother $35 3
Ounce Red snapper ?
@TheRange7 were u there?
@TheRange7 You' brain dead.How many ounces do you think one third filet snaper?
@TheRange7 what is 1/3 filet red snapper? 3oz?
10:20 Arrest this man, That amount of cilantro on anything is criminal. Made a good dish of then he ruined it.