Yup, a small time frame to whip up quality meals with quality ingredients, not one or two but sometimes hundreds in one evening, every move you make is of the essence, this head chef shows how to do it with grace and style
Duuude i really dont understand why so much Hate here in comment section..it is sad that half of these people work in hospitality and they still Hate on each other for no reason..not to mention that half of these haters probably dont even know how to make proper scrambled eggs but still commenting on a guy who is obviously good chef..
i love this i am a young chef 25 in the united states and I love that I can tell what you are making as soon as you start making the dish. Cooking is such a beautiful thing. I love how clean you work
ottimo lavoro chef, tutto molto veloce e coerente e pulito non prestare attenzione ai commenti negativi, di solito sono persone che non sanno come lavorare in una cucina, continua così fratello, ti mando un abbraccio da uno chef in Argentina.
Grazie mille, chef! Le tue parole mi fanno davvero piacere, soprattutto venendo da un collega. È vero, a volte i commenti negativi arrivano da chi non conosce il nostro mondo, ma continuiamo a dare il massimo! Un abbraccio a te dall’Italia, e grazie per il supporto!
Hi, If you had watched until the end, you would have seen that only one taco was added. We work by the sea, and people here like to order something they can take with them to the beach, so we decided to include tacos. I don’t see anything wrong with that; it’s the only non-traditional dish on our menu. Either way, thank you for watching!
@@DenisInTheKitchen that’s great, the video starts with u making a taco tho so idk what ur defending here I never said anything about the rest of the video. Tacos are Mexican and not Italian which is the exact issue, but you can say whatever you want I guess idiot. Your making Mexican food at an Italian place (your restaurant is garbage food)
Haha I'm no keyboard warrior, my guess is he's in Italy different standards than the USA, here a lot of things he does is frowned upon, but he does make great food and he keeps a cool head. It's not all bad. So before you say we know nothing, we do, it's just different standards.
@@cjspates I agree, I've been on the line in the US for over a decade and would do many things different, mainly less gloves more tongs lol. My point is in most kitchens it's like Mike Rowe says, safety third, get the job done first. If you have to accommodate an allergy you have the ability to use ingredients and tools that haven't been exposed to cross contamination. You can see in the video the person serving raw ingredients has a separate station and Denis is using heat on basically everything he touches (except a few garnish's). Any other food born illness that isn't dealt with by heat, separation of food served raw and allergies happens well before the cooking process.
Awesome video brother, when things started to ramp up I got anxious very fast, so many dishes, so many things to keep in consideration, lovely craft you guys do, wishing you the best and I hope you succeed with your channel. Regards from Spain.
Thank you so much for the kind words and respect! I appreciate it. It can be challenging working in a small kitchen, but staying focused makes all the difference. Chapeau to you too for recognizing the effort!
Sei un ottimo chef e ami chiaramente quello che fai. La mia unica preoccupazione sono quei guanti e la contaminazione incrociata. Come persona allergica ai crostacei e ai frutti di mare, sarebbe difficile per me mangiare nel tuo ristorante perché quei guanti toccavano la pasta e altre cose che non erano frutti di mare. Continua il tuo grande lavoro, ma sii consapevole. Saluti
Ciao, grazie mille per la tua recensione! Hai ragione, ci sono state altre persone nella tua stessa situazione. Di solito, i nostri camerieri, quando prendono le ordinazioni, chiedono sempre se ci sono allergie. Se qualcuno soffre di allergie come te, cambio sempre i guanti, lavo accuratamente le mani e cucino la pasta in una pentola diversa. Tuttavia, nel nostro ristorante, potrai mangiare solo un primo piatto con ragù o pomodoro, poiché il ristorante è specializzato principalmente in piatti di pesce. Ti ringrazio ancora per la tua recensione! Farò del mio meglio per essere ancora più attento in futuro!
Thank you so much! I really appreciate the kind words and support. I’ll definitely keep pushing forward and creating more content. Thanks for watching, and stay awesome!
Thank you for your feedback. I do strive to maintain cleanliness and pay close attention to all aspects of the work, including preventing cross-contamination. Your comments will help me improve even further.
@@mattyeates we had a chef from Italy come visit my culinary school and he put his fingers in his mouth, and just wiped them off and continued his demonstration. It's just different standards. Not saying I agree but it is what it is..
Quanto è bello vedere lavorare una persona in questo modo: organizzazione pulizia e velocità cosi si lavora in cucina bravo, questo video lo dovrebbero vedere tutti questi pseudo chef qui su RUclips per imparare qualcosa💪 il.lavoro piu bello che c'è, bravo
Veramente felice di averti scoperto sul tubo Denis! Grande Spettacolo, professionalità e tanta compagnia 😍dov'è questo tuo ristorante? magari venirci a fare una bella cenetta.... Io desidero il Risotto 😍😍
Grazie mille per le tue parole, mi fa davvero piacere! Purtroppo la stagione è terminata, ma sarei felice di accogliervi l’anno prossimo. Spero di potervi preparare un bel risotto quando verrete!
I don’t understand gloves in the kitchen. Just wash your hands, or wipe them on a towel. I keep seeing people whine about cross-contamination. This is a quite clean working kitchen. If this worries you, just never eat out. I’ve worked in many restaurants, most of which could only dream of such a pristine working area.
Hi, I’m not too happy about working in gloves either, it’s just that there’s no sink near my workstation, so I can’t keep walking to the sink constantly during rush hour. Thank you for watching and for your comment!
What’s the point of wearing those gloves if you’re going to touch everything in the kitchen? Seafood, smartphone, fallen object and everything.. can’t believe that you are the head chef of that reastaurant with that hygienic sense
Example of a chef that got stuck in his ways. Under no circumstances you touch raw food and then ready to eat food. And my biggest concern is all the time temperature abuse in all the product not sitting in a cooler. You can’t use the excuse that it’s a busy restaurant I’m a chef in a very busy fine dining restaurant. We don’t cross contaminate and we have our stuff in proper refrigeration even during service. Gloves also provide a false sense of reality.
I understand your concerns. Working in a restaurant with such a high volume of guests indeed presents significant challenges. We also face difficulties with equipment and resources, but we strive to manage the situation as effectively as possible. We have a team of two people plus a dishwasher, which requires substantial effort to maintain safety and quality standards. We do our best to follow food safety recommendations within our constraints. For example, we try to keep only the necessary amount of product on the counter and regularly refresh it to minimize the risk of spoilage and cross-contamination. I hope that in the future, we can improve our conditions and equipment to meet high standards of safety and quality. Your feedback is valuable, and I will consider your comments for further improvements.
Hi. Thanks a lot. Yes, I think it's very loud unfortunately to make the paste creamy I have to stir it hard when it's on the fire, will try to do it quieter mate!
Iscritto! Gran bel video e ottimi piatti. Tu sei velocissimo e trasmetti serenità alla brigata, in cucina non è scontato💪🏻 La stagione invernale dove la fai?
Hello, thank you for watching! I'm glad you liked it. What's by the stove is olive oil and white wine. By the cutting board, there's teriyaki, green oil, and olive oil.
Todo se ve en orden por otro lado quizas son normas pero siempre tengo el pensamiento de que los guantes solo son mas y mas contaminación, creo que da lo mismo hacerlo sin guantes y es mejor limpiar las manos constantemente, aparte el desperdicio es un escandalo. Por lo demás muy bonita cocina y todo se ve rico.
You really need to get rid of those gloves , its way better to cook with bare hands than gloves , gloves aren't helping , you can wash hands everytime you touch any surface but cant wash gloves...
Complimenti per la tua professionalità e velocità, per i gesti essenziali e l'organizzazione nonostante il poco spazio e anche per la presentazione dei piatti! Bravi davvero in cosi' poco spazio! Come si chiama il ristorante e dove si trova? Lavori ancora li'?
Ciao grazie mille!! Il ristorante non posso dirti come si chiama se voi scrivi mi sulla mail denisinthekitchen@gmail.com e ti mando il nome del locale. Si sono qui fino a ottobre,poi chiudono fino ad aprile anno prossimo.
Muito legal o formato do video. Mas não adianta colocar luva e mexer em tudo na cozinha. O tanto de contaminação cruzada que teve nesse vídeo foi brincadeira.
autore se hai deciso di girare il lavoro della cucina OK. Ma perché usi i guanti con tanta zelo? se tu: tocca il telefono, sollevi un guanto termico caduto sul pavimento e poi sali con lo stesso guanto nella gastrocapacità in cui i prodotti non sono sottoposti a trattamento termico ?(ad esempio prezzemolo o limoni) sono uno chef Russo. allo stesso tempo, tocca anche i contenitori per salse e piatti destinati alla conservazione del cibo . la domanda a cosa servono i guanti se fai di tutto per propagare i germi.
Yes, you’re right, this is my first season here, and that was my first request. They promised to install them next year, but unfortunately, I had to work like this this year.
Part of my education (especially the HACCP procedures) went bonkers seeing this. But that being said : I got one thing from this - those small 'nuggets' that were being added. I can only assume it's some sort of thickener? A kind of roux? Mixing 100g of butter with 100g of flour and rolling small balls of it? Will be trying it out 😀
Hi, thank you so much! I don’t taste the pasta because I already know what it tastes like and have been making it for a long time, so I don’t feel the need to constantly taste what I’m cooking.
@@duvass lol - as I said, I'm a cook myself and still taste everything because thats just how you do it - cuisines are also different from each other so maybe his allows him to do that - mine doesn't :-)
It hurts my feeling while i see you using that metal tongs to a nonstick pan hope you use Wooden or other tons not metallic next time sir beautiful food btw❤
Es increible lo que desperdicia de guantes, de servilletas, toda una señorita cocinando, en la verdadera escuela de cocina, todos cocinamos con nada en las manos y la contaminación cruzada se pierde en esas cocciones a masde 80°
Where do these indestructible aluminum saucier pans come from? They're always warped and dented and older than the hills and I see them in SO many videos like this. Low-key enamored with the aesthetic of them 🥰
@@DenisInTheKitchen Nope, u touched ur knives and cleaned the cutting table with the same tissue u "cleaned ur hands with". Literally cross contaminated ur station in less than 15 seconds, then touched condiments, baskets, pans, u named it dude. And then at 8:34 u did what? cleaned ur disposable gloves with a napkin and then grabbed ur phone? and didn't change gloves after? and then grabbed condiments and cooked? then at 10:00 u grabbed what the same napkin u cleaned ur disposable gloves 2 minutes ago? and didn't change gloves? what's the point of having gloves then dude??
@@DenisInTheKitchen What I like in this video - it gives a little bit insight of how things are actually done. Most of the recipes will get you only to 70 % of where you should actually land with it . Thanks!
ciao intanto complimenti , pura arte. Una domanda da neofita ma per quel piatto li di molluschi misti e gambero cuociono tutti nello stesso tempo che ho visto che metti dentro tutto insieme?
Hi, I've already answered these questions. This is my first year here, and they don't have an ice machine or countertop refrigerators yet. These will be installed by next year. I understand this isn't ideal, but there is no other option at the moment. That's why I try to keep small amounts of food on the table that are used up within two hours."
what would you tell someone who loves to cook but is a very picky eater? they would make pretty much anything but more than likely wouldn't eat most of it themself
@@DenisInTheKitchen there are a lot of textures that I do not like. for example, I'm not too fond of the textures of like vegetables, and some I don't like the taste of them either. i don't like many fruits either or meats. if things are too chewy, I don't like them. i have been this way for over 40 years
Just imagine the chewyness or whatever as a God, and vegetables and fruits as symbols of Perfection itself. That's how I slowly changed from someone who hates fruits and vegetables, to a serial fruit and vegetable eater, lol. Seek out the root of why you subjectively dislike so many things. Change the root belief, and you often change your personality.
To many people have no idea, how much of hard work this job is.
I agree the pressure and timing each meal
Yup, a small time frame to whip up quality meals with quality ingredients, not one or two but sometimes hundreds in one evening, every move you make is of the essence, this head chef shows how to do it with grace and style
it's not hard stop being dramatic
Duuude i really dont understand why so much Hate here in comment section..it is sad that half of these people work in hospitality and they still Hate on each other for no reason..not to mention that half of these haters probably dont even know how to make proper scrambled eggs but still commenting on a guy who is obviously good chef..
Hi, thank you so much for your feedback!
I try not to pay too much attention if the criticism isn't constructive, so no worries. Thanks for watching!
i love this i am a young chef 25 in the united states and I love that I can tell what you are making as soon as you start making the dish. Cooking is such a beautiful thing. I love how clean you work
Thanks man!!❤️
The dude in the back is great. Always perfect timing to take things off your hands.
Yeah! I love him❤️
ottimo lavoro chef, tutto molto veloce e coerente e pulito non prestare attenzione ai commenti negativi, di solito sono persone che non sanno come lavorare in una cucina, continua così fratello, ti mando un abbraccio da uno chef in Argentina.
Grazie mille, chef! Le tue parole mi fanno davvero piacere, soprattutto venendo da un collega. È vero, a volte i commenti negativi arrivano da chi non conosce il nostro mondo, ma continuiamo a dare il massimo! Un abbraccio a te dall’Italia, e grazie per il supporto!
"POV: Head Chef at a Italian Restaurant" then immediately makes a taco
Hi, If you had watched until the end, you would have seen that only one taco was added. We work by the sea, and people here like to order something they can take with them to the beach, so we decided to include tacos. I don’t see anything wrong with that; it’s the only non-traditional dish on our menu.
Either way, thank you for watching!
@@DenisInTheKitchen that’s great, the video starts with u making a taco tho so idk what ur defending here I never said anything about the rest of the video. Tacos are Mexican and not Italian which is the exact issue, but you can say whatever you want I guess idiot. Your making Mexican food at an Italian place (your restaurant is garbage food)
@@DenisInTheKitchen tacos are Mexican idk what that has to do with being by the sea
@@Nyow-kee be quiet child.
@@blonor stfu weirdo no one cares what ur gross ass has to say pipe down
Lol these keyboard warriors know nothing about food safety or the food service industry. You have my sympathy and respect Chef.
Thank you❤️
Haha I'm no keyboard warrior, my guess is he's in Italy different standards than the USA, here a lot of things he does is frowned upon, but he does make great food and he keeps a cool head. It's not all bad. So before you say we know nothing, we do, it's just different standards.
Lots of time temp abuse going on can’t argue that.
@@cjspates I agree, I've been on the line in the US for over a decade and would do many things different, mainly less gloves more tongs lol. My point is in most kitchens it's like Mike Rowe says, safety third, get the job done first. If you have to accommodate an allergy you have the ability to use ingredients and tools that haven't been exposed to cross contamination. You can see in the video the person serving raw ingredients has a separate station and Denis is using heat on basically everything he touches (except a few garnish's). Any other food born illness that isn't dealt with by heat, separation of food served raw and allergies happens well before the cooking process.
@@clayw2877 The video is less than an hour long. What is the time element in time temp abuse?
Awesome video brother, when things started to ramp up I got anxious very fast, so many dishes, so many things to keep in consideration, lovely craft you guys do, wishing you the best and I hope you succeed with your channel. Regards from Spain.
Grazie mille!💪🔥
great respect, he is focused, knows what he is doing in this far too small kitchen. Chapeau!!
Thank you so much for the kind words and respect! I appreciate it. It can be challenging working in a small kitchen, but staying focused makes all the difference. Chapeau to you too for recognizing the effort!
Excellent work!! Love to watch POV real chefs working. Too bad can't understand too much Italian. Greetings from Puerto Rico.
keep going chef, you're doing great and its a kinda job that has ups and downs, fun good times and bad times, carry on bro lots of love.
great video my man ! Cant wait to see you upload more of this shit! Incredible heat and teamwork 😊
Thank you, there will be a new one soon !
Денис ты красавец!! Спасибо тебе за видео! То же повар мечтаю доехать до Италии. Это родина еды и культуры. Удачи тебе!!
Родина еды это Франция ☝️
Awesome video, love the cook work and miss the old days behind the stove !
Thank you!
strong work chef
I've (sadly) watched many Indian street cooking videos. So seeing those gleamingly clean frying pans is inspiring!
😂😂
Brilliant service here Chef this is how it is in a real quality kitchen on the line
Thanks bro and have a great day!!!
Professional, clean, efficient work chefs, well done team!
Thanks ❤️
Keep doing this!! Love to see your work. Hope youre also going to make shorts
I just watched this video and found you today and subscribes can't wait to see more.
Thank you so much friend I'm very pleased that you enjoyed the video!
Случайно появилось Ваше видео в рекомендациях, вы настоящий мастер! Очень интересно наблюдать за процессом. Успехов Вам!
Спасибо большое !
Sei un ottimo chef e ami chiaramente quello che fai. La mia unica preoccupazione sono quei guanti e la contaminazione incrociata. Come persona allergica ai crostacei e ai frutti di mare, sarebbe difficile per me mangiare nel tuo ristorante perché quei guanti toccavano la pasta e altre cose che non erano frutti di mare. Continua il tuo grande lavoro, ma sii consapevole. Saluti
Ciao, grazie mille per la tua recensione!
Hai ragione, ci sono state altre persone nella tua stessa situazione. Di solito, i nostri camerieri, quando prendono le ordinazioni, chiedono sempre se ci sono allergie.
Se qualcuno soffre di allergie come te, cambio sempre i guanti, lavo accuratamente le mani e cucino la pasta in una pentola diversa.
Tuttavia, nel nostro ristorante, potrai mangiare solo un primo piatto con ragù o pomodoro, poiché il ristorante è specializzato principalmente in piatti di pesce.
Ti ringrazio ancora per la tua recensione! Farò del mio meglio per essere ancora più attento in futuro!
Great work man! I enjoy watching you!
Thank you. Glad you liked it! 🥰
why am i watching this? am i turning into Jordan Schlansky?
Love man keep on being amazing and keep up the great work ❤❤❤❤
Thank you so much! I really appreciate the kind words and support. I’ll definitely keep pushing forward and creating more content. Thanks for watching, and stay awesome!
The next best POV after Fallow.
Thank you bro!
One wears gloves, the other don't, food is sitting on a table no ice, guy with gloves handles raw seafood then grabs a fryer handle.
Thank you for your feedback. I do strive to maintain cleanliness and pay close attention to all aspects of the work, including preventing cross-contamination. Your comments will help me improve even further.
@DenisInTheKitchen are you in Italy? Please don't get me wrong, food looks amazing.
Dude picks up his phone and touches the screen and keeps cooking.
Picks something up off the floor and doesn't change gloves. Fkn gross.
@@mattyeates we had a chef from Italy come visit my culinary school and he put his fingers in his mouth, and just wiped them off and continued his demonstration. It's just different standards. Not saying I agree but it is what it is..
綺麗なキッチン！！
衛生面を大事にしているのが伝わるので、食事も安心できる！
素晴らしい👍
コメントとご覧いただき、誠にありがとうございます！
Quanto è bello vedere lavorare una persona in questo modo: organizzazione pulizia e velocità cosi si lavora in cucina bravo, questo video lo dovrebbero vedere tutti questi pseudo chef qui su RUclips per imparare qualcosa💪 il.lavoro piu bello che c'è, bravo
Grazie mille❤️
@@DenisInTheKitchen 💪💪💪
Bravissimo. Bravissimi 👏👏👏
Cucina da sogno, come del resto anche i piatti. Complimenti Chef 😉👍👍👍
Grazie mille😍🔥
He just touched raw fish than proceeded to touch the deep fryer handle with contaminated gloves
Nice! Keep it up, I dont think one really understands the pressure ! Greetings from Germany!
Thank you Yes, this work is not easy, but I really like it
Die deutschen und die italienische Küche 😂😂😂😂
Veramente felice di averti scoperto sul tubo Denis! Grande Spettacolo, professionalità e tanta compagnia 😍dov'è questo tuo ristorante? magari venirci a fare una bella cenetta.... Io desidero il Risotto 😍😍
Grazie mille per le tue parole, mi fa davvero piacere! Purtroppo la stagione è terminata, ma sarei felice di accogliervi l’anno prossimo. Spero di potervi preparare un bel risotto quando verrete!
Health inspector RUclips is the best RUclips.
You people are crazy.
😅
Наткнулся случайно на Ваш канал, очень залипательно, сам готовлю с детства, итальянская кухня топ! Спасибо и успехов!
Спасибо! И вам всего доброго!
I don’t understand gloves in the kitchen. Just wash your hands, or wipe them on a towel.
I keep seeing people whine about cross-contamination. This is a quite clean working kitchen. If this worries you, just never eat out. I’ve worked in many restaurants, most of which could only dream of such a pristine working area.
Hi, I’m not too happy about working in gloves either, it’s just that there’s no sink near my workstation, so I can’t keep walking to the sink constantly during rush hour. Thank you for watching and for your comment!
What’s the point of wearing those gloves if you’re going to touch everything in the kitchen? Seafood, smartphone, fallen object and everything.. can’t believe that you are the head chef of that reastaurant with that hygienic sense
POV: Most sanitary Italian restaurant in Italy.
Very nice! Amazing work!
Example of a chef that got stuck in his ways. Under no circumstances you touch raw food and then ready to eat food. And my biggest concern is all the time temperature abuse in all the product not sitting in a cooler. You can’t use the excuse that it’s a busy restaurant I’m a chef in a very busy fine dining restaurant. We don’t cross contaminate and we have our stuff in proper refrigeration even during service. Gloves also provide a false sense of reality.
I understand your concerns. Working in a restaurant with such a high volume of guests indeed presents significant challenges. We also face difficulties with equipment and resources, but we strive to manage the situation as effectively as possible. We have a team of two people plus a dishwasher, which requires substantial effort to maintain safety and quality standards.
We do our best to follow food safety recommendations within our constraints. For example, we try to keep only the necessary amount of product on the counter and regularly refresh it to minimize the risk of spoilage and cross-contamination.
I hope that in the future, we can improve our conditions and equipment to meet high standards of safety and quality. Your feedback is valuable, and I will consider your comments for further improvements.
food safety standards are much more lax in countries like these
well done Brother! Greetings from Romania! 1 Thing , stop scratching the pan with the tweezers! Very nice! i really appreciate your work!
Hi. Thanks a lot.
Yes, I think it's very loud unfortunately to make the paste creamy I have to stir it hard when it's on the fire, will try to do it quieter mate!
@@DenisInTheKitchen you can use a rubber/wooden "spatula" in order not to damage the pan.
Iscritto! Gran bel video e ottimi piatti. Tu sei velocissimo e trasmetti serenità alla brigata, in cucina non è scontato💪🏻
La stagione invernale dove la fai?
Grazie caro! Ancora non ho deciso)
I can’t believe this is Raccacoonie’s POV
Really amazing practically so good to watch❤❤
Thank you❤️
Whats in those squeeze bottles next to the yellow chopping board? And whats in those next to the stove?
I enjoyed the video!
Oils, pesto, etc
Hello, thank you for watching! I'm glad you liked it.
What's by the stove is olive oil and white wine.
By the cutting board, there's teriyaki, green oil, and olive oil.
Как же приятно видеть соотечественника, нашедшего свою любимое дело заграницей)
Sei un fulmine, bravissimo!
Ps. Ma il timer che suona te lo sogni pure la notte ?! 😂
Ahaha grazie, no ormai non faccio caso al questo rumore😅😅
Touches shrimp then touches handle to open the little refrigerator then goes back to touch the cheese 😳😊
I don’t have the cheese in the kitchen 😅
J'aime bien tes vidéos continue comme ça
Thank you ❤
i dont get the hate. I think you are doing a good job! Everything looks so delicious XD
Thank you
30:08 Why didn't you put that last one inside? It's one piece.
Hi, I just didn't notice it in a hurry.
Your video helped me calm down, relax and get back to working focus. Very goog. May I ask where is your restaurant? Will be a stop on my next travel.
Thank you so much I'm glad you enjoyed it and it helps you relax!!!!
we are located near Grosseto! I can't tell you the exact location (
Hey chef.. what’s the green ingredient in the left of the black olives?? Watching it twice this week.. can’t wait for your next video!
Hi my friend I'm very happy for you to like my video!!! this is caper fruit.
Todo se ve en orden por otro lado quizas son normas pero siempre tengo el pensamiento de que los guantes solo son mas y mas contaminación, creo que da lo mismo hacerlo sin guantes y es mejor limpiar las manos constantemente, aparte el desperdicio es un escandalo. Por lo demás muy bonita cocina y todo se ve rico.
why using tongs to stir the food? it scratches the pan when stiring it
Hi, I have uncoated pans, so it's not a problem if I use tongs to stir the food. I find it more convenient for mixing.
If you thinking about "wood" to stir on a stainless pans... think about it twice before you write that comments
@@Randomyahaha did I said wood? I said tongs not wood, you could use other stiring metal equipment to stir food. I'm just worried about pan
3:01 so you wipe away your hand sweat with that paper towl and then use that paper towl to clean your knives and board? yummy
Bro!! Im a chef instructor and was CRINGING!!
@@upperleftgolfso I’m not the only one that sees all this and I’m not an inspector. Using his phone with his gloves then back to the food.
Two things American restaurants don't use. The metric system(except for drugs and guns) and those giant ass tweezers.
Also, Americans don't have the ingredients..
Ни каких лишних движений, все отточено!
Очень непростая профессия.
Оборудование понравилось.
Спасибо!
Hello chef great video what is the green stem you split in half and place in the hot pan with oil
Hi friend, these are rosemary stems for tuna pasta and parsley stems for vongole pasta.
Are these aluminium or stainless steel pans? Im guessing aluminium because they heat up quickly?
Yes, you're right, they are aluminum pans. .
You really need to get rid of those gloves , its way better to cook with bare hands than gloves , gloves aren't helping , you can wash hands everytime you touch any surface but cant wash gloves...
Ok bro!
Complimenti per la tua professionalità e velocità, per i gesti essenziali e l'organizzazione nonostante il poco spazio e anche per la presentazione dei piatti! Bravi davvero in cosi' poco spazio! Come si chiama il ristorante e dove si trova? Lavori ancora li'?
Ciao grazie mille!!
Il ristorante non posso dirti come si chiama se voi scrivi mi sulla mail denisinthekitchen@gmail.com
e ti mando il nome del locale.
Si sono qui fino a ottobre,poi chiudono fino ad aprile anno prossimo.
more povs like this pls
Muito legal o formato do video. Mas não adianta colocar luva e mexer em tudo na cozinha. O tanto de contaminação cruzada que teve nesse vídeo foi brincadeira.
autore se hai deciso di girare il lavoro della cucina OK. Ma perché usi i guanti con tanta zelo? se tu: tocca il telefono, sollevi un guanto termico caduto sul pavimento e poi sali con lo stesso guanto nella gastrocapacità in cui i prodotti non sono sottoposti a trattamento termico ?(ad esempio prezzemolo o limoni) sono uno chef Russo. allo stesso tempo, tocca anche i contenitori per salse e piatti destinati alla conservazione del cibo . la domanda a cosa servono i guanti se fai di tutto per propagare i germi.
О_О Он снял перчатки после приготовления нескольких блюд, потом этими потными руками взял муки пару щепоток и втер их себе в руки
Spettacolare... Chef gentilissimo con una squadra che lavora per lui. Esemplare
Grazie mille! ❤️
Did you just Cut a mozzarella on yellow chopping board😮😮😮
Seafood next to the pasta boiler 😂😂 you need service fridge brof..
Yes, you’re right, this is my first season here, and that was my first request. They promised to install them next year, but unfortunately, I had to work like this this year.
Japanese and Chinese chefs are pulling their hair why not put the last piece of pasta in the plate but send it to diswasher
Don’t worry, the food isn’t being thrown away. It’s just that the dishwasher likes to eat and sometimes asks me to leave him a little to try 😅.
Part of my education (especially the HACCP procedures) went bonkers seeing this. But that being said : I got one thing from this - those small 'nuggets' that were being added. I can only assume it's some sort of thickener? A kind of roux? Mixing 100g of butter with 100g of flour and rolling small balls of it? Will be trying it out 😀
Tus vídeos son adictivos! La pasta al lado del tomate es pesto rojo?
Hello, this is Bolognese ragù.
Hey! Fellow cook from Germany here! Really enjoyed your video. But I never saw you taste anything.. Why is that? :)
Hi, thank you so much! I don’t taste the pasta because I already know what it tastes like and have been making it for a long time, so I don’t feel the need to constantly taste what I’m cooking.
That's call experience and prep work. It works, try it.
@@duvass lol - as I said, I'm a cook myself and still taste everything because thats just how you do it - cuisines are also different from each other so maybe his allows him to do that - mine doesn't :-)
It hurts my feeling while i see you using that metal tongs to a nonstick pan hope you use Wooden or other tons not metallic next time sir beautiful food btw❤
But they arent non stick
its just aluminium oldschool pan lol
Why such a sharpe tool on a non stick pan?
Es increible lo que desperdicia de guantes, de servilletas, toda una señorita cocinando, en la verdadera escuela de cocina, todos cocinamos con nada en las manos y la contaminación cruzada se pierde en esas cocciones a masde 80°
You touch raw meat, then touch the handle of a pan. Then with the same hand, youre gonna touch the food after its cooked
what is the green leaf you put in the seefood with prawns and clams ? looks DeVine
Cross contamination a few times.
Nobody cares lol Juet eat at home tbh 😂
bello bello, muchas gracias maestro por mostrar su arte.
Great video.😍
Thanks ❤️
라디오처럼 틀어두니까 좋다
Where do these indestructible aluminum saucier pans come from? They're always warped and dented and older than the hills and I see them in SO many videos like this. Low-key enamored with the aesthetic of them 🥰
Hi, I really like them too. These are pans from the company Fasa.
Mi rilassa vederti cucinare 😂
3:07 How do you not wash your hands after that? no way the phone is sanitized
Does it not bother you that I put on gloves after 10 seconds?
@@DenisInTheKitchen Nope, u touched ur knives and cleaned the cutting table with the same tissue u "cleaned ur hands with". Literally cross contaminated ur station in less than 15 seconds, then touched condiments, baskets, pans, u named it dude. And then at 8:34 u did what? cleaned ur disposable gloves with a napkin and then grabbed ur phone? and didn't change gloves after? and then grabbed condiments and cooked? then at 10:00 u grabbed what the same napkin u cleaned ur disposable gloves 2 minutes ago? and didn't change gloves? what's the point of having gloves then dude??
Don't understand why you thorw the mussls at 34:55 in the trash instead of serving them... but over all a interesting video.
Hi, thank you so much!
I threw them away because they didn't open. Maybe there's sand inside.
Классно работаешь) всё аккуратненько и чистенько у тебя.
❤️
What is that ingredient that is taken ~ 32:39 from a small box and added to the pasta? Just curious - seems important.
Butter
Hi, this is roux
@@DenisInTheKitchen What I like in this video - it gives a little bit insight of how things are actually done. Most of the recipes will get you only to 70 % of where you should actually land with it .
Thanks!
Video bellissimo!!!❤
Grazie!☺️
What are the bottles next to the olive oil? The olive oil is an easy one to recognize, but i don't know what the other ones are next to the stove.
Hi, this is white wine.)
@@DenisInTheKitchen thank you!
30:08 bro why you didnt put the last pice? 😂
Hi, I just didn't notice it in a hurry.
bro left the shrimp alone, overcooked
How did you understand that?)
In some places, as soon as it changes color, it’s done.
Great work!
Love this style, could you show one of cooking chicken PLEASE?
Hi, thanks, I'll do something.
9:00 the babedi bubedi hands xD
ciao intanto complimenti , pura arte. Una domanda da neofita ma per quel piatto li di molluschi misti e gambero cuociono tutti nello stesso tempo che ho visto che metti dentro tutto insieme?
Ciao grazie!
Più meno si lo solo gli gamberi sgusciati e calamari vanno cotto un po’ di meno.
Why dose he have clams and seafood not cold in ice or something just sitting next to stove warm
Hi, I've already answered these questions. This is my first year here, and they don't have an ice machine or countertop refrigerators yet. These will be installed by next year. I understand this isn't ideal, but there is no other option at the moment. That's why I try to keep small amounts of food on the table that are used up within two hours."
@@DenisInTheKitchen The cross contamination is crazy too
what would you tell someone who loves to cook but is a very picky eater? they would make pretty much anything but more than likely wouldn't eat most of it themself
Hi, why do you think you wouldn’t eat it? I believe you’d really enjoy it if you follow the recipe!
@@DenisInTheKitchen there are a lot of textures that I do not like. for example, I'm not too fond of the textures of like vegetables, and some I don't like the taste of them either. i don't like many fruits either or meats. if things are too chewy, I don't like them. i have been this way for over 40 years
Just process the veggies more. Use a food processor. You could also strain out the offending textures, so you get the taste and health benefits.
Just imagine the chewyness or whatever as a God, and vegetables and fruits as symbols of Perfection itself. That's how I slowly changed from someone who hates fruits and vegetables, to a serial fruit and vegetable eater, lol. Seek out the root of why you subjectively dislike so many things. Change the root belief, and you often change your personality.
Is that white whine in the middle bottle? Food looks good
Thanks, yes is white wine
you are an amazing chef, You need to be more careful with the cross contamination though. But you are doing it great!
Thank you!
@@DenisInTheKitchen big fan of your content. please upload more content like this :)
What kind of frying pans are you using? Did you burn them in to make them non-stick?
Hello, these are aluminum pans from the brand Fasa.
@@DenisInTheKitchen will Facklemann work?
Come si chiama il ristorante? Ci vengo a mangiare