After watching this show I developed a new respect for the culinary world. Often as the customer we just see the end result. We eat, we judge. Being more aware of the hard work that goes into running a kitchen and creating great food is a blessing. Truly a form of art.
As a Chef really appreciate that!!! You gotta be a special kind of crazy to work in a kitchen...I've worked in multiple style of kitchens....backwall sports bars, one person kitchens, popular brunch spot with a line at the door waiting for us to open, famous Steakhouse selling 180 dollar steaks...it's all the same but all different...you have two choices when the tickets pile up...either push through it or just leave right there...but the satisfaction of getting through that stack of tickets and the adrenaline rush...something you can only experience not read about. 🙌🏾
I honestly didn’t expect this show to be that amazing, it became one of my favorites that I could watch with the family, we all have worked in the food business haha great work to the writers and everyone involved.
Thrilled to see how much this show has taken off. Worked in hospitality and back of house production and the they really highlight the drive, drama, and camaraderie in it. It’s not the same everywhere, but when it is, it’s lightning in a bottle. Not an easy job and I hope folks who see it remember that.
Keep your head on straight and don't fall in to bad habits that tend to get a lot of restaurant people. I've been BOH and FOH for 25 years. I've been FOH for about 10 years now. I could never go back to the kitchen.
I’ve worked as a dish washer at a high end resort for Tech CEO’s in training… and man… this show took me back to those crazy times… two words that u must have in the kitchen field… Time Management & hopefully a dope team if not man… it’s gonna be a long night for everybody
I like to cook as a hobby, when I have time, no one fucks around in my kitchen etc. I could never do this. Respect to all the chefs, I was in a very nice taco place yesterday with an open kitchen and thats something else, you can see the people working like a well oiled machine, fast and efficient.
Sydney spilling the stock after Marcus offered to help, and then him jumping into help her after she spilled with a purely supportive attitude was just a chef's kiss of comeuppance for her.
@@error_1234 Considering how not only the average day is hectic with every action by the second having to be deliberate but chefs are often treated extremely poorly and expendable by both their management and the customers (the most abrasive are often the dregs of society and is especially grating if you work in a higher class restaurant), it's a pretty hard job to have, and takes a certain amount of competence and on-the-fly thinking to actually excel in. Acting like it's such an easy job is kind of indicative of what kind of customer you are, and probably shows how often people spit in your food.
These cats can't swing a dead cat without hitting 9 metaphorically relatable subjects. Everyone is Carmy to some degree, especially these days. If you can't see yourself in Camry, then you are probably a bit of Ritchy.
After being in the service industry for 12 years I have seen all types of chefs, but only one that I got so tight with I would call him Cheffry and he wouldn't throw a knife at me. Heard
"And now I'm covered in carbon". Yeah ok. I keep hearing how supposedly "realistic" this show is, but the dialogue sounds like something AI would write pretending to be human. I don' t know who writes this overrated show, but they truly suck.
We're all family at The Beef.
Hey can I borrow your fork?
After watching this show I developed a new respect for the culinary world. Often as the customer we just see the end result. We eat, we judge. Being more aware of the hard work that goes into running a kitchen and creating great food is a blessing. Truly a form of art.
As a Chef really appreciate that!!! You gotta be a special kind of crazy to work in a kitchen...I've worked in multiple style of kitchens....backwall sports bars, one person kitchens, popular brunch spot with a line at the door waiting for us to open, famous Steakhouse selling 180 dollar steaks...it's all the same but all different...you have two choices when the tickets pile up...either push through it or just leave right there...but the satisfaction of getting through that stack of tickets and the adrenaline rush...something you can only experience not read about. 🙌🏾
And let us not be the "bogies on (table) 19".
I honestly didn’t expect this show to be that amazing, it became one of my favorites that I could watch with the family, we all have worked in the food business haha great work to the writers and everyone involved.
Thrilled to see how much this show has taken off. Worked in hospitality and back of house production and the they really highlight the drive, drama, and camaraderie in it. It’s not the same everywhere, but when it is, it’s lightning in a bottle. Not an easy job and I hope folks who see it remember that.
I'm a 26 year BOH support line cook/prep. This is very accurate
Keep pushing!
Keep your head on straight and don't fall in to bad habits that tend to get a lot of restaurant people. I've been BOH and FOH for 25 years. I've been FOH for about 10 years now. I could never go back to the kitchen.
I’ve worked as a dish washer at a high end resort for Tech CEO’s in training… and man… this show took me back to those crazy times… two words that u must have in the kitchen field… Time Management & hopefully a dope team if not man… it’s gonna be a long night for everybody
This show is the *perfect* blend of old school nineties independent film with a modern sensibility.
The show is my life honestly…..can not wait for the next season !!!
this show made me realized I never wanted to be a chef.
Good, it’s always like this in a kitchen
I like to cook as a hobby, when I have time, no one fucks around in my kitchen etc. I could never do this. Respect to all the chefs, I was in a very nice taco place yesterday with an open kitchen and thats something else, you can see the people working like a well oiled machine, fast and efficient.
Made me remember how much I love being a chef
@@benhardin1420 in dysfunctional toxic kitchens yes.
Was a chef for 15 years, sometimes I miss the people and the fast pace but I don’t think I could ever go back 😂
I do not miss working in a kitchen...
Now I just cook for people I love.
Jeremy Allen White helping bring another hit.
Most definitely and he’s doing just that he’s such a Awesome Actor
He has the tough wounded guy down
Sydney spilling the stock after Marcus offered to help, and then him jumping into help her after she spilled with a purely supportive attitude was just a chef's kiss of comeuppance for her.
I thought it was romantic 😅😅
This show was awesome can't wait til next season!
Everyone needs to work in a restaurant for a year of their life, I think people would be understanding and kinder
That person spits on your food or something.
A year?! I would not survive it between the stress, the anxiety and the pressure, it's either a burn out or some kind of stress induced disease
Yall are liking like a restaurant is the hardest job to have lmao
@@error_1234 Considering how not only the average day is hectic with every action by the second having to be deliberate but chefs are often treated extremely poorly and expendable by both their management and the customers (the most abrasive are often the dregs of society and is especially grating if you work in a higher class restaurant), it's a pretty hard job to have, and takes a certain amount of competence and on-the-fly thinking to actually excel in.
Acting like it's such an easy job is kind of indicative of what kind of customer you are, and probably shows how often people spit in your food.
@@averymicrowave1713 I’ve worked as a cook and buster and can honestly say it was the easiest job I’ve ever had
favorite series. can't wait for season 3
2nd , he's one showtimes greatest actors .
Great show super underrated
I need to really watch this show.
this show is amazing, only complaint is I refuse to believe no one saw the envelope and checked what it was in that amount of time
These cats can't swing a dead cat without hitting 9 metaphorically relatable subjects. Everyone is Carmy to some degree, especially these days. If you can't see yourself in Camry, then you are probably a bit of Ritchy.
She really started walking around with that hot pot without yelling (hot) or (corner) that's just an accident waiting to happen
Should totally remake that scene in the next season
I'm a chef I relate to this more than bar rescue
This Episode was lit asf 😂
Nice show👍👏
I was a waiter at a sushi restaurant and it was chill but the in the kitchen the Chinese chef was nuts pointing his knife at everyone.
Chinese sushi chef 👨🍳 ?
All this show taught me (plus experience) is that unless you're head chef, it's a garbage fire from beginning to end and I don't want it
Kitchens are fkn scary man.
This show made me quite my
Boring job turf to get back in the kitchen and start cheffing and i love the choice i made I really do
Elite writing
Been there…… the camaraderie of a good team is almost as good as your family
No way we're gonna use that many rags on a mess on the floor.
just scoop it up then throw it away
the added background music just absolutely ruins every scene in this complication lol
only people who work in a kitchen truly get this show
Not true at all.
Love the profile pic
@@slamrobot6584 fr. this show is for a lot of people.
After being in the service industry for 12 years I have seen all types of chefs, but only one that I got so tight with I would call him Cheffry and he wouldn't throw a knife at me. Heard
Just realized what that saying really meant--
If you can't take the heat, stay out of the kitchen.
That poor siling hotdog guy😢
Smiling
Marcus and The Faks are the only non-assholes on the whole show.
It’s actually hilarious how bad a pan chef tina is
Heard a lot about this show but these clips make it seem kind of (lite jazzy guitar background).....NPR
Loo watch the show....anything but that.
who puts dry pasta, canned tomato sauce in the walk in adding a stock uncovered an d on the top shelf÷÷???????!!!!!!!! stupidly staged!
"And now I'm covered in carbon". Yeah ok. I keep hearing how supposedly "realistic" this show is, but the dialogue sounds like something AI would write pretending to be human. I don' t know who writes this overrated show, but they truly suck.
Not sure why you had the desire to publicly label yourself as a tasteless idiot, buy hey you do you.
Literally written by a chef….