Dude's winning the creative spelling award. Burrata, mozzarella, content. In US and maybe elsewhere "paprika" is called "bell pepper". Americans only know paprika as the dried spice made from the pepper.
Not a judgement or a negative comment... Actually curious for home as I wash my hands after touching any protein or fish. After you touch what looks to be fish, you don't wash your hands afterwards and then touch a bunch of other ingredients. Is this ok because all of the stuff you end up touching is going to be cooked at some point, this killing anything that would cause an issue?
Nothing causes any problems. I’m sometimes surprised by the comments. First of all, cleanliness in the kitchen. Second, all products are processed, for example, the fish was salted, the chicken was sous-vide, then everything goes through heat treatment. And third, the ingredients are always fresh. I've been in the kitchen for 15 years, and no one has ever gotten food poisoning 😊
Yes, and I fully understand that it's not ideal, but try explaining that to my boss))) As for improvising with heating plates, I'm not going to bother with that. In any case, we haven't received a single complaint yet. Thanks for your comment.
i get using no gloves before things are cooked but do all cooks garnish and whatnot even after foods cooked?? like not even a minute to wash hands in between either, just curious
Gloves in the kitchen are needed for 'dirty' tasks, such as cleaning fish, cutting meat, handling greasy products, or mixing salads. In any decent establishment, chefs don't always work in gloves. As absurd as it may sound, it's actually harder to control the cleanliness of gloves than of hands🙌. You can immediately see and feel when your hands are dirty. And washing your hands every minute is just paranoia 😊
The risotto is pre-cooked to a firm al dente for 4 minutes. I finished it on the stove just right. Trust me, it’s fully cooked and has the perfect texture. 😉
What can we do? We’re also working, and the maximum seating capacity in the restaurant is 30 people 😊. Sometimes, situations like this happen, and guests might have to wait 20-30 minutes. There's nothing wrong with that. Additionally, we are a pizzeria, and 70% of our orders are for pizza.
@@Tonyfood. beautiful, was hard to tell in the video. I prefer cod over halibut me self especially ling cod. What was the dish the cod was incorporated into?
Stealing the asparagus and roasted pepper dishes. Is the sauce a roasted pepper coulis? Damn everything in this video is quality, and masterfully efficient workflow.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Doesn't matter what the job, I love watching a master at work.
Did u enjoy watching pro cannibal eat ?
Yes sir, that’s probably the tiniest kitchen I’ve ever seen. Great job!! Awesome work. 👍
Thank u so much ☺️
Rock it out my man!!! I hope you make MILLIONS!!
Love your style! Making me hungry.
🙌
Awesome stuff man. I love watching videos like this.
i agree
loved it
What is the thing u put in the plate at 2:30 beside the buratha or modzarilla ?? great contenet
burrata, baked paprika and a romesco-like sauce. Thanks 🙏
Dude's winning the creative spelling award. Burrata, mozzarella, content. In US and maybe elsewhere "paprika" is called "bell pepper". Americans only know paprika as the dried spice made from the pepper.
Campervan conversion par excellence!
thank you for sharing your hard work
thanks for watching
i love it!
Not a judgement or a negative comment... Actually curious for home as I wash my hands after touching any protein or fish.
After you touch what looks to be fish, you don't wash your hands afterwards and then touch a bunch of other ingredients. Is this ok because all of the stuff you end up touching is going to be cooked at some point, this killing anything that would cause an issue?
Nothing causes any problems. I’m sometimes surprised by the comments. First of all, cleanliness in the kitchen. Second, all products are processed, for example, the fish was salted, the chicken was sous-vide, then everything goes through heat treatment. And third, the ingredients are always fresh. I've been in the kitchen for 15 years, and no one has ever gotten food poisoning 😊
@@Tonyfood. Awesome thanks for the reply. That makes sense :)
with this speed, i think you should try put the go pro on your chest, it’s become too dizzy to watch. good content btw
Thanks 🙌
Spent a long time trying to figure out how to do carbonara fast...thanks subscribed.
I have a separate video on my channel about carbonara.
Thank you for the comments and subscription! 🙌🧑🍳
what is that yellow goop in the small top left pan? :O
also what's that white goop at 2:53 on the tomato(?) sauce? Is it cheese?
yellow - mashed potatoes (without water, lots of butter). 2:53 baked paprika with burrata
@@Tonyfood. aaaah, tyty. Great video btw :)
Cold plates?
Yes, and I fully understand that it's not ideal, but try explaining that to my boss))) As for improvising with heating plates, I'm not going to bother with that. In any case, we haven't received a single complaint yet. Thanks for your comment.
Do you prefer gas or induction Heat?
I don't care 😉
chef can you link all the applicanes you use?
?
Absolutely loved it ❤
i get using no gloves before things are cooked but do all cooks garnish and whatnot even after foods cooked?? like not even a minute to wash hands in between either, just curious
Gloves in the kitchen are needed for 'dirty' tasks, such as cleaning fish, cutting meat, handling greasy products, or mixing salads. In any decent establishment, chefs don't always work in gloves. As absurd as it may sound, it's actually harder to control the cleanliness of gloves than of hands🙌. You can immediately see and feel when your hands are dirty. And washing your hands every minute is just paranoia 😊
Weird world we live in today. We wouldn't even exist as a species if we didn't exchange germs.
If your hands are clean and the ingredients are clean what’s the issue.
Is the risotto par cooked?
The risotto is pre-cooked to a firm al dente for 4 minutes. I finished it on the stove just right. Trust me, it’s fully cooked and has the perfect texture. 😉
Great work Chef ! 👏
Thanks 😊
Tony...you can cook for me anytime....great vid!
Never saw work that hard for asparagus dish ) so much runing around ) he must be tired )
Classic. Nothing complicate. 😊
How are they supposed to eat if they can't even fit inside the building?
The word tiny made me watch this video, 1:23 arranging ingredients is not a easy task in small kitchen.
looks cool, but what do you do when you have to serve 15 people?
What can we do? We’re also working, and the maximum seating capacity in the restaurant is 30 people 😊. Sometimes, situations like this happen, and guests might have to wait 20-30 minutes. There's nothing wrong with that. Additionally, we are a pizzeria, and 70% of our orders are for pizza.
Was that a piece of halibut?
it was cod
@@Tonyfood. beautiful, was hard to tell in the video. I prefer cod over halibut me self especially ling cod. What was the dish the cod was incorporated into?
Just cod with vegetables and mashed potatoes with beurre monté sauce )
The only dish i got was the carbonara. That amount of work is pretty intense
This process is very simple. It’s just one table 😊
You cooked on an induction top, chef?
No
is it okay to cook tomato on aluminium pan??
aluminum?? it's stainless steel 😊
@@Tonyfood. ah you snapped so easily so I thought it's aluminium😅 thank you for your reply
he gave me the turnstile😵💫
Stealing the asparagus and roasted pepper dishes. Is the sauce a roasted pepper coulis?
Damn everything in this video is quality, and masterfully efficient workflow.
The sauce is a romesco made from roasted bell peppers.
Thanks for the comment 😊
killer video
Nice reflexes on that fridge container
like a spiderman)
Not sure why ive just come in from a 11 hour kitchen shift, cracked a beer and settled in but im enjoying all the same 👍
cuisine is a lifestyle 😎
this setup is frustrating, I feel for you. In and out of those fridges constantly
and so every day)
cool
I'm not gonna lie, why is everything so far out of reach? Put your most need stuff in quick access
I won't lie either, this is a small restaurant, and the traffic is low, and there is no point in storing the supplies except in this way 😊
what is with the gloves when you already touched everything with it?
you are inattentive. to get the bell pepper out of the oil
Chef, position where you are quieter than in the library. Where stressful pressure can be bigger than in surgery. 😂
閉店後の余り物で撮影してます感
It hurts the eyes to take the video (YAWA)
true cooking is like this 😆
Почему всё руками и без перчаток? 🤔
В перчатках чище будет? 😆
0:16
🔝
This man only does this when he's recording himself. You can tell. The extra actions are frantic and uncoordinated.
Ок😆. especially for you, I would say
What
This is my friend who never recieved a parent's hug as a child:
Chef Ruffi minchia
dobra robota
перчатки нужно надевать перед тем как хватать еду а не после
Перчатки надевают когда работают с жиром, замесом, мясом итд. Не надо умничать тут
ＧｏｏｄＭｏｒｎｉｎｇSmall Chef Small Kitchen
Good evening)
Scala e cacciavite per favore
?? 😊
Who can afford going out to eat in this hyperinflationary Obiden economy?
Weirdo
@@simond9831 Moonbat
I need tongs
😊