Joining a chef driven restaurant really is the most amazing thing. Ive seen bad executive chefs and bad sous chefs and ive seen great ones. Its definitely not just inventory and menu and pricing and keeping people in line. Its about team environment, giving advice, ensuring that everyone is on. The same page and growing stronger in their position wether its line cook, pantry or prep. I learned so much at each kitchen inwasnin each very different from the last.
I am a 50+ year old man that has "made food" people enjoy my whole life. That being said, I am no chef and I NEED to LEARN HOW TO COOK! Cooking is a science and an art and I've barely scratched the surface. I never plan on making a cent on my cooking skills, but I truly look forward to upping my ability to do better for my family, loved ones and friends. THANK YOU.
It’s been years that i have been watching cooking videos, this serie is the best one for sure and I have never been this excited for cooking videos, love it man, thanks. Can’t wait for next eps and advanced culinary classes. Cheers
chef brandon i took your advise and joined a chef driven restaurant its been one and half month. Its a great experience and more and more things to learn and now i have a clear idea which path should i take. Thank you for inspiring and your guidance and love your teaching cause without bullshitting you give the straight point. Thank you Chef....
Thank you so much chef Brandon. I appreciate your teaching and generosity. I love the approach of teaching the basics first and building from there. Thank you!!
What does the future of the industry look like in your opinion? Is a small operation viable? Things seem to be moving in an even more corporate direction, but I would love to do my own thing.
That’s a great question. I think fair wages and work life balance are going to become top priority in being successful. Now is the time to try your own thing more than ever!
@@BrandonDearden Thank you! I am having a hard time finding a job in this field. I have have experience in the kitchen. I have worked all over and still would not hire me.
Joining a chef driven restaurant really is the most amazing thing. Ive seen bad executive chefs and bad sous chefs and ive seen great ones. Its definitely not just inventory and menu and pricing and keeping people in line. Its about team environment, giving advice, ensuring that everyone is on. The same page and growing stronger in their position wether its line cook, pantry or prep. I learned so much at each kitchen inwasnin each very different from the last.
I am a 50+ year old man that has "made food" people enjoy my whole life. That being said, I am no chef and I NEED to LEARN HOW TO COOK! Cooking is a science and an art and I've barely scratched the surface. I never plan on making a cent on my cooking skills, but I truly look forward to upping my ability to do better for my family, loved ones and friends. THANK YOU.
AMAZING 🤩 great to hear you came to the right place!!
It’s been years that i have been watching cooking videos, this serie is the best one for sure and I have never been this excited for cooking videos, love it man, thanks. Can’t wait for next eps and advanced culinary classes. Cheers
The holy grail!!!!!
Lots of useful information cant wait for future episodes!
Thank you chef
Great content and thanks for giving back 👩🍳
chef brandon i took your advise and joined a chef driven restaurant its been one and half month. Its a great experience and more and more things to learn and now i have a clear idea which path should i take. Thank you for inspiring and your guidance and love your teaching cause without bullshitting you give the straight point. Thank you Chef....
This is wonderful to hear! Absolutely amazing 🤩 🔥💯🙌🏽
Thank you so much chef Brandon. I appreciate your teaching and generosity. I love the approach of teaching the basics first and building from there. Thank you!!
Not all heros wear capes
Chef making future healthy vegan alternatives too. Its great thank you chef.. lol
I literally watched 5mins and learned everything on my own way...hihi:) when you know, you see it, it's yours....I am skipping leg day today.... haha
I am at the library. pissed...!
I am still here? it's pretty addictive not to stop? so I did not stop.
thank you talaga chef. I'm a filipino...just starting to become a chef at a hotel restaurant.
∧,,,∧
( ̳• · • ̳)
/ づ♡ I love you
What does the future of the industry look like in your opinion? Is a small operation viable? Things seem to be moving in an even more corporate direction, but I would love to do my own thing.
That’s a great question. I think fair wages and work life balance are going to become top priority in being successful.
Now is the time to try your own thing more than ever!
I will sign up for your class!
Looking forward to the next video! Hope the RUclips algo starts gassing up your videos soon :)
I hope so too ! Next episode is Friday!
Can you please do a video on how to land a job in the culinary arts?
Absolutely! That’s a great idea 💡
@@BrandonDearden Thank you! I am having a hard time finding a job in this field. I have have experience in the kitchen. I have worked all over and still would not hire me.
Hi I Chef Brandon
I try to Dow lourd pdf book but it doesn’t work with Google Drive could you resent it again please. Appreciate
where is the PDF sir please 🙏🙏🙏
Couldn't use the link😪
Hey Chef I was having trouble opening the link to your resume. Could you check it out and get back to me. Much appreciated🙏
When is the next episode chef ?
Friday at 12pm !
@@BrandonDearden every Friday’s ?
@@bruhitsbrandon2155 YES 🙌🏽 every Friday turn on the post notifications!
lost me after 2 minutes of saying sales bullstuff... sorry
Fair enough I actually agree with you on this lol it’s the first episode though give it some time it’ll get better.