The busy kitchen at Michelin star restaurant Steirereck
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- Опубликовано: 13 май 2017
- The busy kitchen at Michelin star restaurant Steirereck Im Stadtpark in Vienna, Austria.
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The sounds of a busy kitchen is kinda soothing to me.
Dude I'm a runner in my towns "fine dining" restaurant. I'm here checking this out to see how other places do it
Then somethings wrong with you haha
If you are pationated by food and work in a kitchen this is like a beautiful song
@@marioflores8500 absolutely
It’s the elite few kitchens that are this peaceful and tranquil almost because of how well structured it is no doubt. The vast majority are noisy, loud, with a lot of banging, metal clanging, cursing, sexual inuendos and possibly shouting etc when the tickets are endless that is
Seeing that many tickets gives me a panic attack
It's become Ptsd when you get used to it lol.
Same I just wanted to yank them all down one by one
There are like 30 chefs I worked in places with that same amount of orders with just 5 or 6 working chefs
@@antoniochianese5910 I work at a place that often has that many tickets. Only 3 chefs on the line on any given day.
Spongebob : hold my beer
You know it's tight when there's barely any noise in the kitchen.No yelling,no running around like a panicked idiot...Like clock work.
There is hardly any cooking here men, just reheating and plate up. The rest is pre done based on thier days booking .That's why there is hardly any pressure, there is a lot of types of kitchen I'd rather be in one that actually cooks the food from start to finish on the naked flames of the stove top and the chargrill
Damn right, heard, yes sir, and thank you is all I want to be hearing from your mouth...
Yes?
@@christian-uh8vh Hardly any pressure? Havent u seen those orders? Even if its pre-cookey there is alot to do. U have to taste everything, and Plate everything. I currently work at such a Restaurant (Where they Pre-cook) and let me tell u, it can get pretty devastating. And im not mentioning the mis en place before Service 😅
@naser hes afraid of heating the pan
To be able to work in this restaurant and learn from others chef is a big honor and proud..
Im here from kitchen nightmares, just seeing how chefs should operate
Me tooo!
Lol same!
Lol, same here. I’d like to eat at a restaurant again, but after the kitchen nightmares, I think I might ask to see their walk-in first.
after a week of quarinteen from restaurants shuting down I needed this
Kitchen: *is bussy*
Random person: lol let me just shoot a video hear for ytb lmao ok, ya guyuuuuys don't mind me
I need two salmon, three salade composée, and three filet!
Firing two orders, seared salmon!
Three filet working, I need plates!
Chefs are very great.Salute.
To see this would make Gordon Ramsay to tears. Knowing how this kitchen functions as a unit
None of them are using face masks. 😡
@@francescabianchi2016 this was in 2017…
@@francescabianchi2016 chillllll. Covid can't get u. Check under ur bed.
Normal Gordan Ramsay kitchen is run like this. Not the one you see in Hells Kitchen, those are acting and chefs that are not consistent or cannot deal with pressure.
It took some,adjustment but I love my glass cooktop now -it’s like a hibachi cook top just wipe clean when still warm.
Amazing restourant my friend
That’s amazing, I need to film one service in my restaurant too 😂😂
So very busy kitchen well lots of love you guys from Nepal.
I need one Fried EGG
xd so real
That sound 😍
Cooking very nice
I'm a chef i know how it feels
Teamwork guys
Focus
Did u know SPEEDY GONZALEZ ?? and clap your hand ?😁
Wow nice one chef I love cooking I'm continental chef Commi
Seeing those tickets made my heartrate skyrocket
so this probably isn't the type of establishment to bring me a cake with sparklers singing "HAPPY HAPPY BIRTHDAY"
Big hats at work
Hotel business is the greatest on the planet
wow
wow
wow
wow
wow
wow
wow
wow
wow
great!!!!!!!
Respect for chef🙌
i already feel nervous when i saw those dockets in every section of kitchen area.. what a team!
We had a ticket board full like that with 4 in the kitchen. That was 1 rosette
But that's another level of cooking. I understand why they have 40 chefs. Ppl that work in chain pubs slinging out microwaved crap always say 'we're busier, they've got loads of chefs'. They have no idea. After staging in Ģidleigh Park, I saw the complexity, the workload a a 2 Michelin kitchen.
Wooow,,look at those orders
Madness memories for order.
Can u show more of the "a la carte" cooking? Very interesting... wow
Amazing....
"I need an eggless omelette."
All the chefs: *sweats and nervously intensifies*
Why, anyone with any skill would instantaneously know it s a joke...
Herd?
@@ami2evil yeah, have you?
@@harisrex7532 don't answer me like that, bhoy...
@@ami2evil yes chef sorry chef
@@harisrex7532 go make yourself useful...
Wah Wah Kya Baat Hai
Salute to all workers
very nice chef
Michellin star or not if you're this many and you've got a good team and chemistry all those orders are easy...everyone does his job well those orders are nothing... You can see in thus video no one is panicking cause they are all professionals and they know what they're doing...
Изумена съм от спокойствието,което цари в тази кухня-няма бягане и лутане насам-натам,няма крясъци и шум,няма дрънчене на посуди,цари изрядност и чистота,максимален ред и дисциплина - това е мечтаната СПОКОЙНА РАБОТА!
Thats a lot of order slip hanging !!!! So busy
Nice management of control the KOT
All Top of their game.
Awsome
Miss working in the kitchen. Now because of pandemic restaurants are closing.
Where is the "it's raw!" guys?
Its not raw bro its rar
Kitchen beautiful
I just know if you have confidence about your cooking you can work in any environment no matter what
Your confidence will be crushed in a single 400 cover night at a place like this :P
That mem hobbies
Not really because I’m a chef too
not really, your confidence will be fine at a place like this... as long as you have that confidence. Consolidate and organize, it's the same as cleaning out a walk-in fridge or prep for service.
mis en place,clean and organize!
Right? That is a 3 hour wait time for sure. As kitchen manager,, I reduced plating to 7 minutes. For everything . I can literally fry, bake, grill, microwave, anything in 7 minutes or less.
You sound like a good KM in my book lol
@@TurnOntheBrightLights. Thank you, sir. I have prepared pork shouldet, roast beef a day ahead of time. Smoking or confection oven. Those taking lots of staying up all night to tend the fire. Till ready. Teaching cooks to prepare dishes quickly a skill I have. You CAN may make six tacos on your arm. At once. I do international food logistics now, but I loved being a KM for several restaurants in my 20s. District Managers would actually shrink wrap plates of my food, to show other locations plating perfection. Clean plate edges always. Every dish perfectly cooked. For me, started with my great grandmother. She taught me more as a kid about cooking than my mother. I still have her recipe box. Over a 100 years of information. Her note cards the best.
Nice I am interested for this restaurant job
wish i worked in a kitchen where i had to control one pan at a time
Just started a job as an apprentice chef. Now I’m studying busy conditions. For now, this looks scary.
Menu makan
Ati ayam goreng
Nasi goreng ayam
Pindang
Sate kambing
Bakwan jagung muda goreng
wow look at the order papers...panic!!!
I work for a michelin starred restaurant and we have about 500-600 customers per day. I promise it's worst than that, lol.
@@mrahua Which resto do you work in again?
@@alexscott730 Yauatcha Soho, London.
@@mrahua cool, im from Indonesia. Does your Restaurant accept fresh graduate from foreign country?
@@mohamadyusuf3951 Of course not, LOL. They require minimum 1 year in a 5* hotel or 1 michelin star restaurant for the commis position. There is a one day trial where you'll be working with the team and you will be tested, but it's not easy to get in, many people do trials for commis position but they take only 1 every time is needed. And usually everyone has more than one year of experience. It's really hard, most of the people who try to work for yauatcha leave in the first 2-3 weeks.
Holy fuck. They got more cooks than some places have staff
Anyone have an idea the seating capacity of this restaurant? The kitchen has a very large staff.
Great
I am also a chef and i fell proud of myself
"chef's" don't call their self chefs
Does anybody know what towels they are using or the size?
Super
I’ve been a chef for almost 15 years and I would honestly hate to work somewhere like this. It’s so robotic.
In Australia if there were that many chefs that almost over 20k a week on wages minimum. They must be making money
Did you see how many actives tickets there were?
I like how they are cleaning up their bench n sink even in such rush hour
My ADHD could never but I still want to be a chef!
Wish I could have a crew of such just a dream
I hope inside in this team👍👍👍
those hats just make it look too funny
Saw the first row of tickets and my eyes widened then the second row comes in to frame and I about died lol stressful af
too slow chef at the pick up pass! but Cool kitchen Awesome teamwork
Look at those order papers, i'm pretty sure i would cry first and ask to go home even before i make the first order hahaha
Don’t worry there s 25 of great chefs to handle it
@@gamexpk4r01 yes they're professional
I wish I work in resturant like this
They have them all over the world 😃. Good luck Mohammed!
Me only watching it to see what their dishpit looks like😂
Kami bekerja pula
At what time is the busy?
That’s a very quiet kitchen considering the amount of manpower in there, and have you seen all them tickets too! Also noticed the guy used his hands to plate up the food (meat), I use tongs tweezers etc. I just like to be extra considerate
Health code allows you to use bare hands if they're washed properly and you only touch sanitized surfaces (and ready-to-eat food). Tongs can be contaminated same as hands (for example, picking up raw meat then picking up prepared food).
Are they using induction ranges only??
Those hats are so high, they can make a dessert in it.🍨🍦🍨
Translated: Cheeseburger, Cheeseburger, Cheeseburger
Hi,im interested worked for this kichten,im commis chef,im stay now abu dhabi hotel appart ment,,,
HOLY SHIT ARE THOSE ALL TICKETS?!?!?!?!?!
Being chef is not easy
Да это жостка
wao
Super hit chickens and fantastic all staaf
I remember that many tickets with only 4 of us, that is a f***in army! But we were not Michelin tire company certified soo
Kp get ready 😱😵😱😵😂😂😂
I want to be a chef someday 🥺
Me too
There're rows of tickets on every station WTF!
It’s busy but have enough man power...
They need some music in the kitchen like when we in the gym
That is not a bad idea, indeed...
OMG tickets 😱
I don't get how any restaurant kitchen function. I mean, does the meat griller make the meat and then pass the plate to the veggie maker, who then puts the veggis on it and then passes the plate to the pastry bread baker?
I’m not a chef myself, but my father is. From what my experiences were, each chef takes an order and works on it individually. They can take multiple as well. There isn’t really an assigned dishwasher. If a chef isn’t doing anything, they’ll take on dishwashing. Waiters will come in, announce the order, and hand it to the chef to place it, or place it somewhere by themselves. Waiters usually work on drinks in the front, as well as desserts, like ice cream. From what I’ve seen, the waiters don’t walk in and ask how long the order will be after awhile, or at least, I don’t remember. Restaurants are pretty varied and different, though, these are just my experiences. I can tell you one thing for sure: There isn’t a specific meat grilled or veggie placer. That only exists in fast food, or subway, I dunno.
What are those mop heads?
Its kinda like a mass-cal
This is oddly satisfyingggg
More busy EXCAPADE JAPPANESE CUISINE RESTAURANT in brunei darussalam super busy,,,,,
It's depend the place mate,u can't say Brunei is the busiest place ,many places are very bussy
Tutto bene moma
Very cool!!
I am surprised they're using electric hob
What do you call a group of cooks?
“ HEARD!”
Be love chef
sushi boy chef love be
Chef life is no life 😋
RIP Dishwasher
The real finger touching good