Certainly never a chef but I worked in several restaurants in my younger years both up front as a waiter and in the kitchen as prep cook, line cook, grill cook, etc. Great memories working with some people I will never forget. Something magical about a dinner service on a busy weekend. I have kitchen envy too.
Man, all your videos are breathtaking! Everything looks so simple and clean. AMAZING, You’re living my dream life at the moment, I’m about to move in to Italy in 2 months and I’m looking forward to getting a better knowledge on kitchen and be a better chef. Keep uploading more videos love your content
Thank you so much for your kind words! It's amazing to hear that you're pursuing your dream and moving to Italy soon. The culinary world here is full of inspiration and learning opportunities-you'll love it! Keep chasing your passion, and I wish you all the best in becoming the chef you aspire to be. I'll definitely keep the videos coming-thanks for your support!
Thank you so much! I'm really glad the videos are helpful for you. It means a lot to know they're making a difference. Keep up the great work in your kitchen, too!
First time on this channel & first video I'm watching. It looks good, I have subscribed, so I'm looking forward to other videos on here, I used to be a kitchen porter in a busy hotel, so these kind of videos bring back good memories, in the uk of course lol.
Thank you so much! I'm glad you're enjoying the videos all the way from Colorado. I really appreciate your support, and I'll keep sharing great content for you to enjoy!
Thank you so much! I'm thrilled you enjoy the videos and find them insightful. Multi-tasking is definitely part of the challenge, but it's all worth it. I appreciate your support!
Ciao Denis! Ho iniziato a guardare i tuoi video da poco e li trovo veramente magnetici, è rilassante vederti lavorare ai fornelli! Porterai anche dei POV sulla preparazione della linea per il servizio?
Truly inspiring videos! And the food looks incredible! Not one wasted movement in the kitchen, either. Seems to run like clockwork(!) On question, though. The thing about not salting the meat before putting on the grill - isn't is just a stubborn tradition in some parts of the world? Apart from "the meat taste more natural without it"-argument, which sounds strage, why no salt?
Al minuto 40:30 fai quella bellissima guarnizione floreale dipinta sul piatto utilizzando 4 salse differenti. Il rametto iniziale lo fai con dell'aceto balsamico o è una riduzione fatta da te? Che salse sono? E i micro green che utilizzi per guarnire i piatti in uscita cosa sono? Comunque sei veramente in gamba. Quella cucina, come quella dello stabilimento balneare della scorsa estate, è molto ben organizzata e pulita. Bravo. 👍🙂
Grazie mille per i complimenti, fa davvero piacere sapere che apprezzi il lavoro! La guarnizione iniziale è fatta con una riduzione di vino rosso, mentre le salse utilizzate sono: salsa di cipolla rossa caramellata, maionese fatta in casa, e aioli piccante. Per quanto riguarda i micro green, sono principalmente germogli di ravanello e senape, che aggiungono freschezza e un tocco estetico ai piatti. Grazie ancora per l'attenzione ai dettagli e il supporto!
An experienced veterinarian might just be able to bring it back to life! 😂 But that’s the tradition this kind of steak is meant to be enjoyed nearly raw!
The Fiorentina steak is all about highlighting the natural flavor of high-quality meat. Traditionally, it's cooked without seasoning and only sprinkled with salt after cooking to enhance its taste without overpowering
Touched a dirty can of redbull. The meat in the beginning is also not particularly clean. Musat in the dust under the tiles. But that's for sure, it's incomparably delicious!
We serve salt and olive oil separately to allow the guest to first experience the pure, natural flavor of the steak. This way, they can season it to their preference afterwards.
Ti assicuro che questo chef è molto attento alla pulizia. Se ti scandalizzi per così poco significa che in una cucina non ci hai mai lavorato. In alcuni stellati succedono le peggio cose...
It's good quality meat... doesn't make any difference. When it comes to sanitation and professionalism this is 5 times better than most restaurants. If this worries you you should never eat outside of your home
But you realize that the same kitchen serves beef tartare, right? Basically raw ground beef. What food born illness do you have in mind that would cross contaminate from a steak? Btw., that’s Itally, not California where even buildings come with a cancer warning
I'm sorry to hear that. The ads on my channel are placed by RUclips automatically; I don't control their frequency. I understand it can be frustrating, and I appreciate your feedback. Thank you for sharing your thoughts!
Certainly never a chef but I worked in several restaurants in my younger years both up front as a waiter and in the kitchen as prep cook, line cook, grill cook, etc. Great memories working with some people I will never forget. Something magical about a dinner service on a busy weekend. I have kitchen envy too.
Buongiorno Dennis, mi sono imbattuto nei tuoi video di recente. Non riesco a smettere di guardarli. Buon anno!
Man, all your videos are breathtaking! Everything looks so simple and clean. AMAZING, You’re living my dream life at the moment, I’m about to move in to Italy in 2 months and I’m looking forward to getting a better knowledge on kitchen and be a better chef. Keep uploading more videos love your content
Thank you so much for your kind words! It's amazing to hear that you're pursuing your dream and moving to Italy soon. The culinary world here is full of inspiration and learning opportunities-you'll love it! Keep chasing your passion, and I wish you all the best in becoming the chef you aspire to be. I'll definitely keep the videos coming-thanks for your support!
Keep it up. Watching this helps me be a better chef myself. Thank you Denis💪🏻
Thank you so much! I'm really glad the videos are helpful for you. It means a lot to know they're making a difference. Keep up the great work in your kitchen, too!
Bravo! Very organized kitchen with beautiful dishes
Thank you😍
First time on this channel & first video I'm watching. It looks good, I have subscribed, so I'm looking forward to other videos on here, I used to be a kitchen porter in a busy hotel, so these kind of videos bring back good memories, in the uk of course lol.
that‘s not the usual kitchen.. so.. you work in two different places? love your work!!
Yes, that's right! I recently changed my workplace. Thank you so much for your support-I'm glad you enjoy my work!
What was wrong with the steak that it needed to be wiped at around 8:30?
maybe blood ?
Hello Denis amazing work !!! In which restaurant in Florence you work?
Thank you❤️ braceria all’ 11
Questa è un altra cucina? Come si chiama il ristorante dove hai fatto gli altri video? Continua così ❤
Amazing!!
Thanks!!❤️
Hard to tell from Colorado, USA, but it sure looks like you cook well. Thanks for the excellent videos.
Thank you so much! I'm glad you're enjoying the videos all the way from Colorado. I really appreciate your support, and I'll keep sharing great content for you to enjoy!
I look forward to your videos! Interesting, insightful and delicious!
Multi-tasking next level on this one! 😆
Thank you so much! I'm thrilled you enjoy the videos and find them insightful. Multi-tasking is definitely part of the challenge, but it's all worth it. I appreciate your support!
Bravo 👏 looks very good, and im sure it's tasty.
Thank you so much!❤️
you make it look so easy bro haha
Я правильно розумію, що сирий стейк спочатку показали клієнту, і якщо йому сподобалось, то тільки тоді починається приготування?
Yes, we always present the raw steak to the guest first. Once they approve, we proceed with cooking it.
Dude, i am coming to visit... awesome stuff.
Ciao Denis! Ho iniziato a guardare i tuoi video da poco e li trovo veramente magnetici, è rilassante vederti lavorare ai fornelli!
Porterai anche dei POV sulla preparazione della linea per il servizio?
Mmmmmm 😊😊😊😊🎉🎉🎉
😍❤️
Much love from Turkey
Bravo stai salendo di livello vedo dall’ultimo video che ho commentato
Grazie mille!
Nice video. But I was like "he's gonna save those for ground meat... nooo why into the trash" lol
Wow 😮😮
Is this a different restaurant from the beachfront one?
Are the small dishes beef tartar? Looks delicious with the truffle shavings
Yes, that's beef tartare, and I served it as an entrée. The truffle shavings add a nice touch of flavor to it. Thanks for noticing!
What type of pans are they ? 34:39
The pan at 34:39 is a steel skillet. It's great for high-heat cooking and ensures even heat distribution.
Шеф, как всегда сначала лайк, потом просмотр)))
Спасибо ❤️
Truly inspiring videos! And the food looks incredible! Not one wasted movement in the kitchen, either. Seems to run like clockwork(!)
On question, though. The thing about not salting the meat before putting on the grill - isn't is just a stubborn tradition in some parts of the world? Apart from "the meat taste more natural without it"-argument, which sounds strage, why no salt?
What restaurant in Florence? I'll be there in 2 months.
А почему выкинули ошметки от стейка при зачистке? Для будущих блюд почему не использовать? Нравится Ваш формат, Большое Спасибо!
А что за вареные зеленые круглешки?
Это gnudi, традиционное итальянское блюдо нежные шарики из рикотты и шпината. Очень вкусно и довольно просто в приготовлении!
Al minuto 40:30 fai quella bellissima guarnizione floreale dipinta sul piatto utilizzando 4 salse differenti. Il rametto iniziale lo fai con dell'aceto balsamico o è una riduzione fatta da te? Che salse sono? E i micro green che utilizzi per guarnire i piatti in uscita cosa sono? Comunque sei veramente in gamba. Quella cucina, come quella dello stabilimento balneare della scorsa estate, è molto ben organizzata e pulita. Bravo. 👍🙂
Grazie mille per i complimenti, fa davvero piacere sapere che apprezzi il lavoro! La guarnizione iniziale è fatta con una riduzione di vino rosso, mentre le salse utilizzate sono: salsa di cipolla rossa caramellata, maionese fatta in casa, e aioli piccante.
Per quanto riguarda i micro green, sono principalmente germogli di ravanello e senape, che aggiungono freschezza e un tocco estetico ai piatti. Grazie ancora per l'attenzione ai dettagli e il supporto!
This steak is still alive 😂
An experienced veterinarian might just be able to bring it back to life! 😂 But that’s the tradition this kind of steak is meant to be enjoyed nearly raw!
why didn't he season the steak?
The Fiorentina steak is all about highlighting the natural flavor of high-quality meat.
Traditionally, it's cooked without seasoning and only sprinkled with salt after cooking to enhance its taste without overpowering
Touched a dirty can of redbull.
The meat in the beginning is also not particularly clean.
Musat in the dust under the tiles.
But that's for sure, it's incomparably delicious!
Очень интересно, залип
Спасибо! Рад что вам понравилось!❤️
wow sei un grande, mi piacerebbe assaggiare i tuoi piatti, si può dire il nome del ristorante? :P
Ciao grazie! Il ristorante si chiama Braceria all 11
Its new place brow ?
Yes
That’s charred beef tar-tar.
hai cambiato ristorante?
Ciao, sì.
New kitchen?
Yeah!
Che cialda è sotto la tartare?
Ciao e una cialda di riso alla zafferano.
Come si chiama il ristorante?
Ciao, Braceria all11
That thick piece of steak is RAW 😂
It's awesome!
Knew someone would say that in the comments
In Italy well done is like an American medium.. so medium is very rare..
не скучаешь по старому месту работы?
Bro why not cook in the middle of Florence.
Food is not covered nor labeled and we follow US public health on the cruise ship lol😅😅
How could he could a steak without seasoning it??
We serve salt and olive oil separately to allow the guest to first experience the pure, natural flavor of the steak. This way, they can season it to their preference afterwards.
I wish
Ciao Denis. Come si chiama il ristorante dove lavori? Verrei a farmi volentieri una di queste bisteccone con una bella bottoglia di chianti!
Ciao! Il ristorante si chiama Braceria all'11.
Sarebbe un piacere accoglierti per una bella bistecca accompagnata da un ottimo Chianti!
Ti aspetto!
Bakit iba na ang kusina mo chef nag apply ka ba sa iba.
aburgue
RAw meat, then touch chips and other food with bare hands. Not wash meat platter just wipe with cloth. Very sanitary.
Just enjoy, don’t hate.
Ti assicuro che questo chef è molto attento alla pulizia. Se ti scandalizzi per così poco significa che in una cucina non ci hai mai lavorato. In alcuni stellati succedono le peggio cose...
It's good quality meat... doesn't make any difference. When it comes to sanitation and professionalism this is 5 times better than most restaurants.
If this worries you you should never eat outside of your home
But you realize that the same kitchen serves beef tartare, right? Basically raw ground beef. What food born illness do you have in mind that would cross contaminate from a steak? Btw., that’s Itally, not California where even buildings come with a cancer warning
1st
This dude doesnt really know when to wash or dry his hands or to change his gloves
I bet you eat from McDonald’s
Exactly and he is sous chef
Ok karen
I am unsuscribing your channel it has more ads than your video
I'm sorry to hear that. The ads on my channel are placed by RUclips automatically; I don't control their frequency. I understand it can be frustrating, and I appreciate your feedback. Thank you for sharing your thoughts!
Literally he has no control over the adds
@bikeshshahi3666 Go ahead and unsubscribe, please. This channel doesn't need you. It will grow in no time.