Thank you so much! I really appreciate the kind words. Staying calm, organized, and keeping a good mise en place is key for me-it helps everything flow smoothly. Thanks for noticing!
Veramente un bell'ambiente di lavoro . Molto raro . Se manca , si sente nei piatti ! Complimenti per l'educazione..e Chef : hai degli ottimi collaboratori.
Grazie mille! Sono davvero fortunato ad avere un team così professionale e affiatato. Un buon ambiente di lavoro fa davvero la differenza, e sono felice che questa armonia si rifletta anche nei piatti. Grazie per i complimenti!
Your videos are great! I'm just some guy in the USA watching your videos and they're so easy to understand and follow because your skills are great and you run an efficient kitchen! Keep up the great work and your food looks wonderful!
Thank you so much for the kind words and respect! It means a lot to hear that you appreciate the teamwork and professionalism. We always strive to do our best as a team.
Amazing mr Chef! 2 questions do: Why do you cut the fat off from the steak?? Thats the besr part actually, and where in Italy are you located and whats the name of the Restaurant? i would love to eat there. Cheers !
Good morning Denis... 60 year old hobby cook from Holland here. Occasionally I cook for 10-12 friends, strictly Italian, but for me it's difficult to cook risotto for more than 4 people... Please help me with your answers; how long do you pre-cook the rice (my estimate, 5, -6 minutes)? how big is your batch of prepared rice? after boiling the rice, do you stop the cooking? with water, in the freezer, or do you let it rest? I prefer Carnaroli, do you agree? Do you add anything to the pre-cooked rice ( because the rice looks more yellow than normal) like oil or butter? Other than risotto: do you buy your pasta at a pastificio? does it come pre-cooked? Or is it fresh and doesn't need long cooking. your pasta boiler...do you have to add salt yourself? I know it adds water automatically. I don't see you adding salt. By the way, could you equip the lady chef with a camera as well? I'd love to see her work! Ogni volta che vi vedo lavorare, sto imparando tantissimo, Grazie!
Hello! I don’t cook rice based on time, but rather, I follow this method: I sauté the rice for about a minute over high heat, then splash it with white wine and wait until the alcohol evaporates. Once it has evaporated, I add enough broth to cover the rice to a depth of about two fingers. After the liquid evaporates, I quickly transfer it to a prepared tray, spread it evenly, and place it in a shock freezer for 15-20 minutes (a rapid cooling fridge). If you don’t have one, I would recommend cooking the rice from start to finish on the stovetop. This will result in much better texture. Carnaroli is a great rice, but I personally prefer Vialone Nano. Once the rice is ready, I remove it from the heat and add butter. In any case, a full risotto recipe will be available soon! As for the pasta, we order it homemade. It’s not pre-cooked and cooks quite quickly. In the kettle, I add salt in advance, and since it doesn’t evaporate, it only needs to be done once, so the pasta will always be salted. Thank you for watching and for your comments. All the best!
приятно посмотреть на четкую работу, спасибо. Тесновато у вас) Пара вопросов. Рис для ризотто уже подваренный, верно? Сырое и приготовленное мясо обрабатывается на одной доске - нет с этим .. мм.. "конфликтов" ?
@@DenisInTheKitchen any raw meat is risky. beef is the safest but there still can be parasite and bacteries, most often on the outside of the meat piece (only for beef ! that's why it's recommended to at least sear it on each side). There should be almost no risk doing the cut and and cooked cut on the same board but to avoid any extra risk you should not mix it up. it's all depending of your country rules anyway.
Hi, thank you so much! To become a great chef, I believe you need some experience and a commitment to continuous growth. It's important to cook not only at work but also at home to improve your skills and, most importantly, to love what you do!
Gosto muito do seu serviço! Vejo outros, mas o seu é melhor! 😊 Deixa o cardápio do seu serviço na descrição, gostaria de saber só certo o que vc preparou com a equipe ❤ 🇧🇷🇨🇩
Thank you for enjoying my videos! My passion for cooking started when I was a child. I always loved spending time in the kitchen, experimenting with ingredients, and helping my family prepare meals. It fascinated me how simple ingredients could be transformed into something delicious. This early love for cooking grew over the years, and I decided to turn it into my profession. Now, I enjoy sharing my culinary journey and recipes with others through my videos.
Sono molto interessato a sapere due cose, una é che cosa aggiunge nella casseruola del risotto insieme al sugo di pomodoro , é il burro? non si capisce bene. secondo le salse nei dosatori che sono vicino al banco di servizio sono di prezzemolo o basilico e...? adoro i suoi video é troppo bello vedere quanto lavoro c´é effettivamente dietro la gestione di una cucina. e che belle il pentolame di alluminio .
anch'io vorrei sapere le stesse cose (forse burro e fiori e l'altro è bisque) e inoltre vorrei sapere che tipo di "precottura" fai al riso (forse sto dicendo delle assurdità, ma non mi sembrava crudo, scusate, non sono molto bravo in cucina, ma ho voglia di imparare). Grazie
Потрясающий контент! Очень интересно смотреть, к тому же все это можно применить у себя на кухне. Денис, подскажите, пжл, какие ингридиенты в pasta pomodoro?
@@DenisInTheKitchen I thought about this too. Beef meat doesn't contain bacteria inside, but they can be on the outside. In any case, it depends on the laws of the country you are working in.
Bella Denis, sei un cyborg 🙂....c'hai il flow.... ma toglimi una curiosità, le tre borracce con il beccuccio che hai sulla destra, cosa contengono? cmq complimenti 🤙
That’s a Vialone Nano risotto! This type of rice is perfect for making creamy and decadent risottos because it absorbs flavors beautifully while maintaining a rich, velvety texture.
Eh niente... io continuo a rimanere ipnotizzato e guardare questi video fino alla fine. Ci vuole una testa molto organizzata per essere così sincronizzati e veloci anche se ci sono le preparazioni, ovviamente, pronte. Io mi perderei dopo cinque minuti... Certo che lo spazio operativo è veramente limitato, pure il pass è piccolino. E' un ristorante in un luogo di vacanza? Comunque sei forte!
Ciao, grazie mille! Mi fa molto piacere che ti piacciano i miei video! Sì, ci troviamo su lungomare vicino a Grosseto, e i nostri ospiti sono principalmente persone che vengono al mare da Firenze.
@@DenisInTheKitchen mi hai fatto morire quand9 la ragazza stesse dicendo che il piatto era brutto (il tonno, ad inizio video) e l'hai zittita/distrutta in maniera gentile ed educata. Continua così!!!
не особо. 4-5 поваров. сковородки не моет, поток заказов не очень большой. я работал там 2-3 человека и чеков за раз штук 10 и на каждом на 2-3 блюда и не таких простых, а где нужно париться чтоб приготовить и собрать блюдо , сам моешь всю посуду при этом,кроме зальной , пол подметаешь приходит допутим 3 разных салата, 2 бургера, 5 разных вторых блюд мясных или рыбных, пару десертов и супов и ты это чуть ли не один, ну с помощником который еще не научился толком , отдаёшь. а в это время еще один человек на пасте ,воке и суши впахивает. и такой наплыв может идти с обеда до самого закрытия, в туалет не сходить бывало, не то что покурить/воздухом подышать. а в это время ещё приходит часто товар и принять его некому, один ктото идёт принимать, а чеки копятся и там уже не 10, а 20 т.е целый трамвай, как мы называли. А товар бывает еще надо разложить т.к просто так не оставишь, допустим там мясные замороженные продукты, молочные. вот это ад, когда разрываешься..а тут спокойная работа, много поваров, особо не спешат
You're very calm.
Very organised.
Very experienced
A very tidy worker and have good Mise en place👍🏻
Thank you so much! I really appreciate the kind words. Staying calm, organized, and keeping a good mise en place is key for me-it helps everything flow smoothly. Thanks for noticing!
Havin a laugh the guys a clown.
Not even sure how I got here but I’m enjoying the ride
I’m glad you ended up here and that you’re enjoying it! Sometimes the best discoveries happen by accident. Thanks for watching!
@ keep the content coming 🙌
Am with u
Me gustan mucho tus vídeos. Me relajan, muchas. Un abrazo muy fuerte desde España.
Same here
È figo vedere questi video lunghi sul dietro le quinte di un ristornate, poi sono molto belle le interazioni che hai con i tuoi colleghi
Veramente un bell'ambiente di lavoro . Molto raro . Se manca , si sente nei piatti ! Complimenti per l'educazione..e Chef : hai degli ottimi collaboratori.
Grazie mille! Sono davvero fortunato ad
avere un team così professionale e affiatato.
Un buon ambiente di lavoro fa davvero la differenza, e sono felice che questa armonia si rifletta anche nei piatti. Grazie per i complimenti!
these videos are keeping me alive at night
I'm glad the videos are helping you get through the night! Thanks for tuning in and supporting the content I appreciate it!
Your videos are great! I'm just some guy in the USA watching your videos and they're so easy to understand and follow because your skills are great and you run an efficient kitchen! Keep up the great work and your food looks wonderful!
Thank you so much ❤️❤️
I'm curious about the square pasta thingys, only four?? does one fight his hunger with only 4 pieces? I would eat 12 lol
Davvero notevole, preciso e veloce! Grande professionista!
Very good, bring more videos like this! Brazilian here
Очень здорово, выглядит так будто ты готовишь сам. Мне нравится такой формат, главное что бы ты продолжал.
Спасибо, приятно читать!
This chef inspires me
Love from South Africa ❤
You run a smooth kitchen like a machine
Thanks!!
Love your cooking. Great work 👏
Thanks!! ❤️
efficient and professional also beautiful teamwork really a pro chef ..respect for all of you
Thank you so much for the kind words and respect! It means a lot to hear that you appreciate the teamwork and professionalism. We always strive to do our best as a team.
You do a great job cooking all those meals simultaneously, that risotto looks delicious
Do you know what the butter looking blocks he puts in at the end? Im trying to think if its ricotta or butter?
Thank you!❤️
This is butter
Your videos are mesmerizing. Excellent!
Thank you so much ❤️
I love the videos I'm a chef myself i work at my school cafe I love being a chef it's a lot of work but it's fun.
Thank you❤️
Hello from Texas! Great stuff, just a prep cook here but enjoy your stuff a ton!
Hello! Thank you!!!
Hey, a prep cook is essential for the final plate!
@@mmkuyt thank u for that mate!
such a good job , your are doing miracles in a very tiny kitchen
Thank you ❤️
Amazing mr Chef! 2 questions do:
Why do you cut the fat off from the steak?? Thats the besr part actually, and where in Italy are you located and whats the name of the Restaurant? i would love to eat there. Cheers !
i love your videos. makes me hungry
Thanks!)
il tuo format è favoloso!
Subscribers from Philippines 🇵🇭
Hello, and thank you from Italy 🇮🇹
Great stuff what a joy to watch
Thanks!
Enjoying the videos Dennis, how many covers do you average on service? Also where in Italy is the restaurant you work?
Thank you! On average, we handle between 70 to 150 covers per service. This was filmed while I was working in Castiglione della Pescaia, Italy.
The view is crazy!
I know, right? The view is absolutely stunning glad you enjoyed it!
ほんと心が落ち着く動画
Thanks!
Great work ! Greatt Session !
Thank you so much! I’m glad you enjoyed the session!
Good morning Denis... 60 year old hobby cook from Holland here. Occasionally I cook for 10-12 friends, strictly Italian, but for me it's difficult to cook risotto for more than 4 people... Please help me with your answers;
how long do you pre-cook the rice (my estimate, 5, -6 minutes)?
how big is your batch of prepared rice?
after boiling the rice, do you stop the cooking? with water, in the freezer, or do you let it rest?
I prefer Carnaroli, do you agree?
Do you add anything to the pre-cooked rice ( because the rice looks more yellow than normal) like oil or butter?
Other than risotto:
do you buy your pasta at a pastificio?
does it come pre-cooked? Or is it fresh and doesn't need long cooking.
your pasta boiler...do you have to add salt yourself? I know it adds water automatically. I don't see you adding salt.
By the way, could you equip the lady chef with a camera as well? I'd love to see her work!
Ogni volta che vi vedo lavorare, sto imparando tantissimo, Grazie!
Hello!
I don’t cook rice based on time, but rather, I follow this method:
I sauté the rice for about a minute over high heat, then splash it with white wine and wait until the alcohol evaporates. Once it has evaporated, I add enough broth to cover the rice to a depth of about two fingers.
After the liquid evaporates, I quickly transfer it to a prepared tray, spread it evenly, and place it in a shock freezer for 15-20 minutes (a rapid cooling fridge).
If you don’t have one, I would recommend cooking the rice from start to finish on the stovetop. This will result in much better texture.
Carnaroli is a great rice, but I personally prefer Vialone Nano.
Once the rice is ready, I remove it from the heat and add butter.
In any case, a full risotto recipe will be available soon!
As for the pasta, we order it homemade. It’s not pre-cooked and cooks quite quickly.
In the kettle, I add salt in advance, and since it doesn’t evaporate, it only needs to be done once, so the pasta will always be salted.
Thank you for watching and for your comments. All the best!
Love from British Colombia my friend
Thank you!❤️
Keep these up bro. Great cooking!
Thanks !!
which one would you use; stainless steel or aluminium pans for pasta ?
Aluminium
Always watching bro 👊
Thank you bro 👊
приятно посмотреть на четкую работу, спасибо. Тесновато у вас) Пара вопросов. Рис для ризотто уже подваренный, верно? Сырое и приготовленное мясо обрабатывается на одной доске - нет с этим .. мм.. "конфликтов" ?
встряхнуть на весу ризотто в сотейнике - это топ навык. Я бы точно всю кухню загадил.
Привет, это говядина ее едят сырой так что проблем быть не должно.
@@DenisInTheKitchen any raw meat is risky. beef is the safest but there still can be parasite and bacteries, most often on the outside of the meat piece (only for beef ! that's why it's recommended to at least sear it on each side).
There should be almost no risk doing the cut and and cooked cut on the same board but to avoid any extra risk you should not mix it up. it's all depending of your country rules anyway.
Дэн, круто делаешь, спасибо за контент!
И вам спасибо!
Hi, i love your videos are so joyfull, i have a question, i wanna study gastronomy, what i need for being a chef?
Hi, thank you so much!
To become a great chef, I believe you need some experience and a commitment to continuous growth. It's important to cook not only at work but also at home to improve your skills and, most importantly, to love what you do!
Hello. What size and brand of tweezers do you use?
Hi, I don't know the brand, the size is 30 cm.
Gosto muito do seu serviço! Vejo outros, mas o seu é melhor! 😊
Deixa o cardápio do seu serviço na descrição, gostaria de saber só certo o que vc preparou com a equipe ❤ 🇧🇷🇨🇩
Thank you ! I do it later 👋
Fantastic every dish built from scrstch..I wish you guys were hete in my town
Hi, Thank you!
cosa c’è in quei tre contenitori a fianco al piano cottura? in uno olio ma negli altri due? vino bianco?
good job CHEF.
Thanks!
Enjoy your videos. What's your story? How'd yoi get into cooking?
Thank you for enjoying my videos! My passion for cooking started when I was a child. I always loved spending time in the kitchen, experimenting with ingredients, and helping my family prepare meals. It fascinated me how simple ingredients could be transformed into something delicious. This early love for cooking grew over the years, and I decided to turn it into my profession. Now, I enjoy sharing my culinary journey and recipes with others through my videos.
Sono molto interessato a sapere due cose, una é che cosa aggiunge nella casseruola del risotto insieme al sugo di pomodoro , é il burro? non si capisce bene. secondo le salse nei dosatori che sono vicino al banco di servizio sono di prezzemolo o basilico e...? adoro i suoi video é troppo bello vedere quanto lavoro c´é effettivamente dietro la gestione di una cucina. e che belle il pentolame di alluminio .
anch'io vorrei sapere le stesse cose (forse burro e fiori e l'altro è bisque) e inoltre vorrei sapere che tipo di "precottura" fai al riso (forse sto dicendo delle assurdità, ma non mi sembrava crudo, scusate, non sono molto bravo in cucina, ma ho voglia di imparare). Grazie
comunque sembra tutto delizioso, complimenti!
Потрясающий контент! Очень интересно смотреть, к тому же все это можно применить у себя на кухне. Денис, подскажите, пжл, какие ингридиенты в pasta pomodoro?
Привет спасибо большое, в соусе помидоры сс, лук, базилик, оригано, соль и сахар если помидоры слишком кислые.
where is the restaurant located? And what's its name?
Денис, спасибо за очередное отличное видео! Подскажите, а на 15 минуте, что за блюдо было (3 порции)?
Привет, спасибо! это ризотто с креветками,биск и цветы цукини.
@@DenisInTheKitchen Спасибо, если будет возможность/желание, сделайте плз видео, как это готовится.
Pratos excelentes e bem montados. Mas aqui no Brasil, essas porções minúsculas... 😂😂😂😂
Очень крутой формат, интересно смотреть. Конечно тесновато у вас на кухне
Спасибо!
Aqui é o BRASIL PORRA. brasileiros pelo mundo, parabens irmão.
Thank you, brother! It's great to see Brazilians around the world showing strength and support. Big hug, and thanks for the love!
Ciao Denis 👋🏼
Ciao! 👋
Wait, so you first cut raw meat on the red board at 42:31, and then at 47:51, you're cutting the cooked product on the same board?
Hi! It's beef, I don't see a problem with that!
@@DenisInTheKitchen I thought about this too. Beef meat doesn't contain bacteria inside, but they can be on the outside. In any case, it depends on the laws of the country you are working in.
@@denis.pershin i am french and that would be illegal to do that. yes beef can contain parasite and bacteria, on the outside.
Bella Denis, sei un cyborg 🙂....c'hai il flow.... ma toglimi una curiosità, le tre borracce con il beccuccio che hai sulla destra, cosa contengono? cmq complimenti 🤙
What brand of pans are those?
Hello, Fasa
@@DenisInTheKitchen Mi sa che ormai la Fasa ti deve qualche favore!
Shit™️
Is this aluminum?
@hunthighlights281 yeah
Ciao mi sai dire che videocamera usare da mettere in testa e come fare? Vorrei anchio fare dei video grazie
Ciao sto usando DJI osmo 4
Ciao, dove si trova sto ristorante?
What kind of risotto is that? It looks creamy and decadent. 😋
That’s a Vialone Nano risotto! This type of rice is perfect for making creamy and decadent risottos because it absorbs flavors beautifully while maintaining a rich, velvety texture.
Подписался, очень залипательно 😊
Спасибо!
Добрый. Как называются пластинки и с чем они. На 15:30.
Равиоли, начинка может быть разной.
Привет, это равиоли с рикоттой и шпинатом
Denis, how come you left this italian kitchen to work at the new kitchen, what happened?
Eh niente... io continuo a rimanere ipnotizzato e guardare questi video fino alla fine. Ci vuole una testa molto organizzata per essere così sincronizzati e veloci anche se ci sono le preparazioni, ovviamente, pronte. Io mi perderei dopo cinque minuti...
Certo che lo spazio operativo è veramente limitato, pure il pass è piccolino. E' un ristorante in un luogo di vacanza?
Comunque sei forte!
Ciao, grazie mille! Mi fa molto piacere che ti piacciano i miei video! Sì, ci troviamo su lungomare vicino a Grosseto, e i nostri ospiti sono principalmente persone che vengono al mare da Firenze.
@@DenisInTheKitchen Si, te l'avevo detto l'altra volta. Questi video sono interessantissimi, istruttivi e anche ipnotici
Qual è la prima erba che utilizza quando prepara il bongolebianco?
Ciao, sono le gambe di prezzemolo.
@@DenisInTheKitchen Si usa il vino bianco per questo bongolevianco?
@SORAmOnte-m2q ciao, si le vongole bagno con il vino bianco
@@DenisInTheKitchen Grazie🇮🇹
@@DenisInTheKitchen Quale vino bianco si abbina al bongolebianco?
2:17 OMG why are you throwing the fish away?
I also love tongs in the kitchen
good 👍
🔥
nice chef
Thanks chef!
как я здесь оказался?
но спасибо, мне понравилось!
❤️
cuidado con las alergias, piza después de tocar marisco ha ido al agua de la pasta
Fantastici i tuoi video, solo xhe trovo un piccolo difetto..non assaggi mai, però complimenti
Ciao grazie!
@@DenisInTheKitchen mi hai fatto morire quand9 la ragazza stesse dicendo che il piatto era brutto (il tonno, ad inizio video) e l'hai zittita/distrutta in maniera gentile ed educata.
Continua così!!!
Chef lei è in sicilia ?
In che ristorante
Ciao, no sono in Toscana
Anche io vorrei un risotto ❤😊
Non c’è problema facciamo presto)❤️
17.12 " Mi condrolli quande porzioni di Branzino ci sono in frigo per favore?" XD
why not measure the pasta 180g and wrap it after boiled..
адская работа!
не особо. 4-5 поваров. сковородки не моет, поток заказов не очень большой. я работал там 2-3 человека и чеков за раз штук 10 и на каждом на 2-3 блюда и не таких простых, а где нужно париться чтоб приготовить и собрать блюдо , сам моешь всю посуду при этом,кроме зальной , пол подметаешь
приходит допутим 3 разных салата, 2 бургера, 5 разных вторых блюд мясных или рыбных, пару десертов и супов и ты это чуть ли не один, ну с помощником который еще не научился толком , отдаёшь. а в это время еще один человек на пасте ,воке и суши впахивает. и такой наплыв может идти с обеда до самого закрытия, в туалет не сходить бывало, не то что покурить/воздухом подышать. а в это время ещё приходит часто товар и принять его некому, один ктото идёт принимать, а чеки копятся и там уже не 10, а 20 т.е целый трамвай, как мы называли. А товар бывает еще надо разложить т.к просто так не оставишь, допустим там мясные замороженные продукты, молочные. вот это ад, когда разрываешься..а тут спокойная работа, много поваров, особо не спешат
@@Lion_510 Отец, ты где так впахивал, если не секрет?
Денис,, вэр из нью видеос?)
Привет, я Денис )
Chef has lots of skills, he wishes he had 5 burners accross instead of 3
nome del ristorante?
nome ristorante e dove e ?
Non posso rivelare il nome del ristorante, ma si trova a Castiglione della Pescaia.
Perché hai buttato quel tonno all'inizio?!? Dai, no...! Per il resto sei bravo e mi piace l'idea
Why do u not wash your hands after changing your gloves you should wash your hands every time you change them. Love your videos from Scotland uk. 🇬🇧
Aos 11mi50seg juro que ouvi o som problematica do NK, ou to maluco
This video is so late!!
Explanation please?
A volte lenti, che coraggio buttare della carne 25:22
Perché il risotto cucinato così e non risottato?
Può parlarmi di Instagram?
instagram.com/denis_prokopyev94/profilecard/?igsh=eHV4bXN0MmJrMmIy
That's a tight kitchen or the camera view is deceiving.
Hi, yes, you're right, it's a small kitchen.
одни и те же блюда. штампует как робот
生肉触った手で フライパンや鍋 調理器具触りまくりで
あさりを飾り付け しんじられない
何のためのゴム手袋？
This guy is so slow at cutting 😅
This is not risotto!
o yes, it is!
Yes it is, wake up!
In a restaurant this is how you make risotto
Stop commenting dumb shit in this channel
mavacagher valá. do you think that in a restaurant you make risotto from scratch? the customers will skin you alive if they need to wait 30 minutes.
14:38 ma noo, ce n'era ancora😅
Ma dai fammi perdonare questa, che lavapiatti aveva fame😅😅
Adoro questo canale .
@albertomurtas4428 grazie!