I really needed to hear this, coming back after a 2 year break of working in a kitchen with high standards, I feel like I’m going to crumble and I’m worthless, but hearing that I’m not the only one who feels this way helps.
I feel you dude, I'm in the same situation, I don't have a job yet. I worked as an extra for a couple of weekends and it was pretty tough. Physique isn't great either, we just have to be very smart, and geez, I just feel like people should have a bit of patience, people have been one, two years not only jobless, but actually locked at home... But eventually we will be working somewhere we like. This period has also been of theoretical study of the craft and business, and that will show too if we know how to use it to our advantage. We'll get in shape man! Best of luck to all chefs.
damn. I was scouring the net for shit to help me to get back into a proper kitchen after a long break.... Makes me feel better that Im not the only one. Hope you're killing it on the line again brother! Cheers!
You interview them as well: so you look for three things as well: 1): the cleanliness of the public restrooms, 2) the state of their walk-in, and 3) even if you have to pay for them, how good their French fries are.
Good video I been cooking 3 or 4 course dinners for people. I donate my services to local charity's. Then my dinner gets auction off. Been great experience only done 3 dinners so far.
My take-away from this is that I should eventually up-skill to the point where I become recognized enough to do an event where other chefs are invited to, use my connections to invite the executive chef from my first job, and fight him on livestream.
Justin, Im 22 a Sous chef and have worked and trained at 2 of the Highest volume restaurants there are, an NFL Stadium and a Sports entertainment venue that sees 1300-2000 people a day and have done corporate training with both, I am moving to an area where there is not something this large available and everyone keeps saying I am Overqualified for a smaller restaurants, do you have any advice? I have applied at Maggianos, Cheesecake factory, and J Alexanders
Hi Zach! Do you want to continue to do those large scale projects? If yes, you might be able to downscale the capacity (300-800 guests) but do more with the food. However, there's no stress in taking on a managerial role at a smaller restaurant and using the skills that you already have as a "foundation" and then gaining new ones. Then you can approach the project after that as being multi-faceted in a bunch of different environments.
Jesus, come on man. Can you drag this out any longer?? Next time be a little more organized. This meandering conversation of "like, uh, yeah man, you know, uhh um, yeah there was this cook ya know and he was fucking good and so i hired him and uhh well he did good.
Thanks for watching David! I had a ton of takeaways from this: ✅Enthusiasm is under rated ✅You'll probably have 15 "bad nights" a year, and your love of the craft is what keeps you showing up ✅You won't always make friends with everyone you work with ✅Everything can't be the end of the world ✅Acknowledge mental state of the team to ensure that when obstacles arise, people have the tools to navigate those situations ✅Failure is part of the process, not something to be ashamed of ✅No one really regrets "going for it" Did we deviate from the core question? Sure, I'm open to hearing that argument, but I think it's pretty clear to see the qualities that Stephen looks for in new hires in the interview (enthusiasm, no fear of failure, mental toughness, work ethic). It's a conversation, we aren't robots.
David the patronizing tone wasn’t necessary. One thing that helps me when videos take long is going to the settings and playing it at 1.5 or 2 times the speed. I hope you’re taking time to be kind to yourself ♥️
I really needed to hear this, coming back after a 2 year break of working in a kitchen with high standards, I feel like I’m going to crumble and I’m worthless, but hearing that I’m not the only one who feels this way helps.
I feel you dude, I'm in the same situation, I don't have a job yet. I worked as an extra for a couple of weekends and it was pretty tough. Physique isn't great either, we just have to be very smart, and geez, I just feel like people should have a bit of patience, people have been one, two years not only jobless, but actually locked at home... But eventually we will be working somewhere we like. This period has also been of theoretical study of the craft and business, and that will show too if we know how to use it to our advantage. We'll get in shape man! Best of luck to all chefs.
damn. I was scouring the net for shit to help me to get back into a proper kitchen after a long break.... Makes me feel better that Im not the only one. Hope you're killing it on the line again brother! Cheers!
Love this video! I’m starting culinary school in the fall and will definitely take this advice to heart.
So glad you enjoyed, thanks for watching!
You interview them as well: so you look for three things as well: 1): the cleanliness of the public restrooms, 2) the state of their walk-in, and 3) even if you have to pay for them, how good their French fries are.
Good video I been cooking 3 or 4 course dinners for people. I donate my services to local charity's. Then my dinner gets auction off. Been great experience only done 3 dinners so far.
My take-away from this is that I should eventually up-skill to the point where I become recognized enough to do an event where other chefs are invited to, use my connections to invite the executive chef from my first job, and fight him on livestream.
Justin, Im 22 a Sous chef and have worked and trained at 2 of the Highest volume restaurants there are, an NFL Stadium and a Sports entertainment venue that sees 1300-2000 people a day and have done corporate training with both, I am moving to an area where there is not something this large available and everyone keeps saying I am Overqualified for a smaller restaurants, do you have any advice? I have applied at Maggianos, Cheesecake factory, and J Alexanders
Hi Zach! Do you want to continue to do those large scale projects? If yes, you might be able to downscale the capacity (300-800 guests) but do more with the food. However, there's no stress in taking on a managerial role at a smaller restaurant and using the skills that you already have as a "foundation" and then gaining new ones. Then you can approach the project after that as being multi-faceted in a bunch of different environments.
Jesus, come on man. Can you drag this out any longer?? Next time be a little more organized. This meandering conversation of "like, uh, yeah man, you know, uhh um, yeah there was this cook ya know and he was fucking good and so i hired him and uhh well he did good.
Thanks for watching David! I had a ton of takeaways from this:
✅Enthusiasm is under rated
✅You'll probably have 15 "bad nights" a year, and your love of the craft is what keeps you showing up
✅You won't always make friends with everyone you work with
✅Everything can't be the end of the world
✅Acknowledge mental state of the team to ensure that when obstacles arise, people have the tools to navigate those situations
✅Failure is part of the process, not something to be ashamed of
✅No one really regrets "going for it"
Did we deviate from the core question? Sure, I'm open to hearing that argument, but I think it's pretty clear to see the qualities that Stephen looks for in new hires in the interview (enthusiasm, no fear of failure, mental toughness, work ethic). It's a conversation, we aren't robots.
David the patronizing tone wasn’t necessary. One thing that helps me when videos take long is going to the settings and playing it at 1.5 or 2 times the speed. I hope you’re taking time to be kind to yourself ♥️
@@Rs-rq9fd Get over yourself. If you cannot stand the heat then get out of the kitchen.