Working A Shift Making Famous Chicago Deep Dish Pizza | Help Wanted | Bon Appétit
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- Опубликовано: 23 июл 2024
- Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.
Director: Ian Stroud
Director of Photography: Brian Wingert
Editor: Misa Qu
Host: Cody Reiss
Guest: Sean Asbra
Director of Culinary Production: Kelly Janke
Coordinating Producer: Tommy Werner
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown; Thomas Giglio
Talent Booker: Cynthia Simpson
Camera Operator: Sean Pierce
Assistant Camera: Shawna Gish
Audio: Dan Seiler
Production Assistant: Reggie Swoverland
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Filmed on Location at Pequod’s Pizza
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. 
Хобби
used to be a busboy here about ten years ago. Sean is absolutely the guy. he can outcook anyone on the line, fix anything in the building, and outserve any server or busboy. guy is literally a machine. he can also eat a bigger pile of fries than anyone i have seen in my life.
What brand seasoning powder they using for the ranch lol
*BusMan
@@alh2664whut??
What ranch powder he use ?
@@SigiCoria-cd9vgprobably hidden valley.
The owner is awesome, charismatic and knowledgeable! Yoj can definitely see the passion he has for his craft
100%!!!!!!!!!!!!!
He needs to unpinch his nose before he talks.
But can't pronounce mozzarella
He's the manager not the owner...
"How much ranch are people guzzling?" Welcome to the Midwest. Very happy to see more Chicago-based restaurants getting some love. Even though I prefer Burt's Place to Pequod's, this was a great watch.
remember, Burt ran Pequods before Burts Place
@@lizgrosset1012 And he worked at Gullivers on Howard perfecting his craft before that.
The guy teaching is super funny! All of he's very specific methods totally give this pizza a unique vibe
he's? 😂
It's so funny how bon appetit basically thought: Where can we find a guy like Brad to do these videos?
this Cody guy is a parody of every Brooklyn hipster lmao
he's like a less intense Peter Meehan
Yeah down to the zesty accent😂😂😂
@@steveballmersbaldspot2.095It’s mostly the hipster hair bun.
been a customer since the 90's....don't get back very often, but just did this past June and it's still my favorite!
They blurred out the ranch seasoning packet but I guarantee it was just Hidden Valley.
100 percent. I can recognize it even through the blur. He might just add cayenne or red pepper flakes to get the “spicy” he was talking about.
They also took off the labels on the Pizza sauce and you can see the brands in the background, they are Stanislaus #10 Can Pizzaiolo Sauce and Stanislaus #10 Can Saporito Super Heavy Pizza Sauce. Then they add to them the dry and fresh basil.
Hidden Valley ranch packets make the best ranch. Period.
It is actually not hard to make your own ranch mix. The dominant flavor is dill and garlic so it is not hard to just build your own with powdered dill and garlic. So if they are mixing their own ranch, I doubt they would be lazy and not make their own mix of. Especially considering that a gallon of ranch is cheaper then a gallon or mayo.
@@deangraves7462 you're calling a pizza place that does 1000 pizzas a day lazy because they use ranch packs?
Pequod's and Lou Malnatti's are the only 2 deep dish that I take my tourist friends when they visit me in Chicago.
Unos
We took ourselves to Giordano’s, I have no regrets. But than again what do I know about deep dish pizza.
@@chrismartin8832 Oh, forgot about Pizzeria Due!
Pequod's sucks. Lou's is great, as is Giordano's for deep dish.
@@Bas-TB Great choice!
If for whatever reason Dan Mintz cant voice tina belcher on bobs burgers they should use this guy. Literally the same voice.
For anyone learning to use pan clamps if you bend the top piece of the clamp that is in your palm down it fits in your hand way easier.
“Then we’re going to edge the pizza” 😂
Thanks for not ruining my day with your singing Sean, I appreciate it.
this was such a joy to watch. 🖤🖤
I need to go on a pizza run. Love that caramelization around the edge. Best part.
It's burnt 😂
Welcome to Chicago! Finally a Bon Appetite episode on pizza 🍕
7:50 righty tighty, you are making it tighter.
Great episode
These videos are awesome!
Thanks for sharing
Fantastic episode. Cody really coming into his own! Love it!
I've never seen, or actually thought about, how to cut a deep dish pie... That was cool 🤙
Gotta beat that Mayo into submission sometimes 😂😂😂
WE LOVE YOU RICHIE
I would have poured the buttermilk into the empty mayo containers, covered, shaked, and then poured into the mixer.
Why do I torture myself watching videos like this when I am so allergic to dairy? That pizza looks amazing
Pequods is the best spot for deep dish. Way to find this gem!
Love these videos🎉🎉🎉❤❤❤❤❤
The owner knows what customer wants
I feel like slicing open the bottom of the mayo jugs would make the ranch process easier. Like, can opener style
That crispy cheese around the edge looks incredible. There's a place in Akron, Ohio that does something similar and its my favorite part!
I have to venture a guess that the caramelized cheese crust is inspired by Detroit-style pizza ;) I grew up in the Detroit area and lived for about 5 years in Chicago - always loved Pequod's because it was like the perfect hybrid of Detroit + Chicago style in one!
I was at Pequod’s yesterday and Sean sat me and took my bill. I fan girled a little bit
I run a kitchen a fraction as busy as this place and I still go through an insane amount of ranch. People use it for almost anything.
The background music sounds like the Rupart tv show theme song !!
Love Pequod’s!
I kind of want to make my own deep dish pizza now... cue my next failed cooking attempt. This channel is just dangerous for my culinary ego haha
Gotta add lard or butter. Proper pan too!
What powder brand of ranch is he using ?
I bet the season for the ranch is just hidden valley ranch packets
4:08 size king
Molto Bene!
Pequod's (and by extension Burts) is the only deep dish I'll eat. RIP Burt
Hey BA, can you do a shift working on a restaurant that makes Garbage Plate? just wondering.
Why are those buckets so dirty?
The secret ingredient is just hidden valley packets. All restaurant ranch is like that, that’s why it tastes better at a restaurant and not in the bottle
When I think of this channel, this host is exactly what I picture...
lots of love for Cody- he's great
First video I've ever seen of yours and I gotta say, you're a funny dude. What a great video, congrats!
Is Cody a real person or a Trevor Wallace character.
He actually meant it "NO"
What's the name of the orchestral piece at 2:50?
My phone said March Millitaire by Thommy Andersson and the first youtube video I saw with it was "Schubert March Militaire by Traditional" which featured Thommy as the composer?
Serial killer vibes lmao
When a country that has the imperial system uses the metric system in the kitchen you know there's a reason.
So cute
I am guessing somebody on the staff likes woodwinds.
I used to live in Chicago, Pequods is the deep dish pizza that Chicagoans will actually eat on their own. All the big places like Lou Malnatis and Giordanos are just for when your out of town friends are in for a visit
@@cvanaver you know what they say about assumptions.
Everybody who lives in Chicago knows Tavern Style is where it's at
You're not very bright.
@@HUNTERS_CRACKPIPE great contribution to the discussion
True, but you should also just take your out of town friends to Pequod's
Pequods has a cool space, the pizza was breaddy and I preferred Lou minotis. But of course to each their own. I live in Spain and we have a lot of Napolitano pizza here maybe that influence me. Absolutely loved Chicago when I visited! Great town, beautiful and the el going through the city is fantastic. It's like some Brasil type sci Fi distopian city but awesome. Love Chicago!
the real secret ingredient is the taste of the ticket baked on top of the pie, one bite everybody knows the rules.
Mangia, baby.
"eating a tomato sauce pie" He did NOT sell that well.
It better be a pepperoni pie.
I love your contents.
This host is to comedy what Noel Chomsky is to comedy.
rip burt katz
The pequods staff member is Sean. He got busted blowing someone in the walk in cooler when I worked there
Lololololol bon has no one to film now💀
hold up the color of the containers they are mixing the dough in is wild who is washing dishes over there those containers are suppose to be white
was that DiNapoli tomato sauce?
7.4
owner 10/10
The wanna be Brad guy was so cringe 3/10
1:44 "someone order pizza..... *cringe laugh* "
13:32 because 13:04
Bet if leave the dogh like 1-2 day will make the pizza even better
Why did he take the brand off the sauce cans?
What's the pay and benefits???
If a pizza place ever existed, that could actually pay its employees a livable wage... I would fking live in a pizza place come on now lol XD. Worked at Marcos Pizza, loved it - but having to pay rent - even just staying at my moms house - at Walmart stocking for 17.50 an HOUR - which is $7 MORE than what I made at my first job, Marcos Pizza, the entire time I was there (started at $9.45, worked 2 years, and got $10.45 for not leaving, me and 1 other guy. Definitely not livable wages anywhere I think lol, and its like $10 or 11 an hour minimum as of now, will be $15 in the KCMO area in like a few years, feel like I missed my chance lol. I feel like increasing the bottom line wont really do much to jobs that already offer slightly higher pay, but make it harder, like it already ha - for smaller businesses, like Marcos locations, and others - to actually give out better pay, and any sign on benefits like the drivers have.
Cody's hair style is so cute 😁
As a long time Chicagoan, I can say without a doubt that Pequod’s is my favorite deep dish pizza in town. That being said, in general, when it comes to pizza, most Chicago folks tend to eat thin crust tavern style pizza. Sure, this town is known for deep dish (among other food items like hot dogs, Italian beef sandwiches, giardiniera etc.) but that tends to be what tourists and out of town folk gravitate towards. It’s kind become a destination food item for visitors. Locals don’t really have it all that often. At least, not as much as people seem to think.
Nice hair do princess
edGiNg
Doesn't the owner look like he can be Chris Morocco's older brother? I can so see it....
Doesn’t bother me but that’s cool and interesting they don’t wash the pans
It’s PAN PIZZA
I feel like the manager was offended at times
I am often offended when I am training people to cook in my kitchen.
not judging at all, because i would absolutely wear them if the occasion came up, but is Sean wearing jorts ?
they are not jorts.
It’s not sugar this it’s milk solids
is this a new guy for working a shift series? what happened to guy with the kids
A lot of curious word/phrase choices here
sucking his knowledge
This guy is a comedian like a mcdonalds worker is a "chef"
it's under the sauce
Where's Brad????
its under the sauce
That can trick is cool … weather one guy does it or if you split it between to people and brought the herbs and tomatoes together it would still be the same amount of time
Fresh images are more appealing to the process of selling foodstuffs.
Who tf is this guy, imagining having this guy compared to Brad?
Weirdly brad put out this exact concept of video on his channel very recently 😂
Brad who?
Love the Italian music. Literally nothing Italian about any of this.
food safe nightmares. My tummy b bubblin
That voice tho. Every last word in a sentence ends at a higher piTTCHHH like it’s a question 😫
Needs more microbasil imo.
4:06 pizza gate confirmed. He probably know - Jerry
why not just use hinged pans instead of trying to cut the pie out?
Cause that adds complexity, price and would probably cause them to need cleaning, which adds labor costs.
Thought comedians we're supposed to be funny
Why does the dough look so dirty on the top?