I’m in culinary school at my community college and I’m watching the show “The Bear” on Hulu and I gotta say, it was a breath of fresh air seeing a busy kitchen communicating with a level of respect and calmness. My biggest fear of deciding to go down the road of chef was the toxic chaotic atmosphere everyone talks about but there ARE kitchens like yours out there! I just gotta find em! So, thank you! ☺️
Don't worry about a nasty, belligerent chef, it's character building. You there to be professional and learn from all the chefs you encounter. Look Gordon Ramsey had to get his ass chewed out, but he learned from the best.
@Anoon Spoken like Woke butterfly. Being picked on and developing your inner voice, not taking thing as personally as before, and then becoming tougher in life, is character-building.
I'm a sous chef from Ukraine, and because of the war, I'm nostalgic for my work. And here, as it turns out, there are not so many differences in the work of the kitchen. Great video, very life.
As a Greek chef, I stand against Europe, America, Nato and every nation with their corrupted governments that send guns to a comedian puppet. We stand with Russia and free Ukraine
@@roaringivory As a resident and citizen of Ukraine, I can say that 80-85% of the population of Ukraine want to go to Europe, and Russia simply organizes genocide against the civilian population. And if the Greeks want to go with Russia, then I'm all for living in ruined houses and with a pension of 130 € per month, like in Russia.
I like how calm and in a good mood you guys are working, it's just beautiful and shows that gastronomy doesn't have to be shouting and running around all day. You've got my subscribe bro
this shit requires level-headedness, patience, passion & dedication. i bet this job is sooo stressful & pressuring when working in chaotic conditions. everything has to be perfect, taste good & visuals has to be top notch- aesthetically pleasing to the eye. not to mention doing a lot... A LOT, of homework, studying & mental work! i salute you, for your hard work. thank you for making customers such wonderful dishes.
People think our job is glamorous and easy lol truthfully this video doesn’t show how hard it is kind of slow day for sure but, as a chef of 25 years respect to all of my fellow friends in this tougher than you think industry ❤️✊
Sous chef is basically one step below the Head Chef. they have it pretty peachy .. line cooks and prep cooks suffer the hardest, and dishwashers have it ultimately the worse as u hve little dignity and people tell u to clean shit or do their dirty work and u have to listen
Watching this makes me feel nostalgic. Then I remember the aches and pains of being on my feet all day, and I'm okay with having sold my restaurant years ago. Really enjoyed this window on your daily life. Thanks, Ryan.
oh no was the physical pain that much? i was planning to change from an office job to culinary school since I really love to cook but the work environment and as you said the physical effort scares me a bit
@ivet6032 it's different for everyone, but standing all day, year in - year out, is not for everyone. And it can wreck havoc on your social life because the hours are hectic. That being said, I still loved every minute of it. Good luck with your adventures!
this looks like such an awesome work environment! Chill hard working people, amazing looking food and appreciation shown to the staff with the meals and clean up beers lol. Thanks for capturing your perspective! I didnt think anything would make me miss my old job but this did it haha. Keep up the good work dude!
Love the honesty, the way you treat and look after your staff when things get busy! You even crack jokes yet remain professional and concise in the small odd jobs of what you do. Very admirable, you’re doing an amazing job
This brought back memories of when I used to work the grill at a burger place in my uni days. The prep work, the rush, the time flying by, everything. So many memories and friends made :)
It was such a relief to see that the day ended with the crew getting together to have a beer. You guys are effing artists. Ok, the kitchen staff are artists and the video editing is masterfully artistic. Since I worked as an in-home raw food chef, I always wondered what it was like out in the "real world." It looks like I'll be binge watching Ryan Dean Dexton.
Being a souschef myself for a period of 7 years in different restaurants, great footage. I'm from the Netherlands and plating wise, everything is so much different here. Love the style of the food and it shows you know what you are doing and are in control. One small tip, always keep 1 finger on the nozzle from the squeezing bottles when you are plating. Happened to me more than once that the lid flew off and the whole plate was ruined haha. Cheers and keep up the good work!
I worked in a relatively small kitchen cooking for max 140 people as Executive Chef and I loved my sous chef :) you make our job so much easier, thank you :)
Thank you Ryan for taking the time to record this during your busy work hours, I enjoyed every bit of it. And also this type of "me working in a restaurant/coffee shop/bake shop" videos are very popular in S.Korea.
@@Amr_D You can be half-assed and lazy, just not in a serious, Michelin-level kitchen. Besides right now most restaurants are so desperate for cooks they'll pretty much hire anybody.
My goodness!! You're so skilful, watching you prep everything was extremely satisfying!! And it seems that you have a good relationship with the rest of the team!! A big follower here, Greetings from Miami
I’ve just discovered your RUclips randomly at work on my lunch break, and I’m an immediate subscriber. Great content, funny, not too long and something different from “master chef” or other cooking programmes. Love this.
Cheers from Germany ! The Souschef's the man to help the head sleep at night. You run the show, settle mistakes by the cooks, advice, teach, train and set an example how to do things. But remember, when you think there ist nothing left to learn from that headchef, leave and Start learning from the next. Until you think you're ready for the big game. Did a German way, three years apprenticeship, one commis, one demichef, four years Chef de partie. Than four years Souschef or Junior Souschef or Senior Souschef working in places in austria, switzerland, england and on cruiseships. I became a headchef by mistake on a christmas night, when my boss lost his mind, being 23 years old in a ski resort in a tiny austrian village. It was a shock to be in charge so early but it also made clear to me what I still need to learn. I finished the winter season and went on to next place still as a Souschef. By the way : Nice idea 🍻, the video.
I find it fascinating to see how pro kitchens work. And the kitchen was so quiet and calm. You do some truly beautiful plates. It's obvious you love what you do. Take care & stay safe. Thanks for sharing your day. =)
One of the best videos I've seen all month. Standing on your feet for most of the day is very exhausting but at least time must go by fast. Your kitchen is very clean and organized. I always tip very well when I do eat out which is not too often as I know everyone in the restaurant works really hard. My parents on the other hand who were well off always tipped lightly as in their minds those who worked at the restaurant were lucky that they had a job in the first place. I did not agree with them. Thank you Ryan.
Hey, Im a sous chef in Denmark, nice to see the kitchen beeing so calm during service. I hope that we can have that level of calmes during service one day. but serving between 100 and 300 in three hours its just gets crazy some times. love the video and the plating and skill level looks amazing good job!!!!
I really miss vancouver. Was a student there many years ago. Didn't get to eat at these fancy places because wasn't knowledgeable or had money haha Went back a few years ago pre pandemic. Had a blast seeing all the places again. Brought back alot of memories. Good and bad. Finally got to try some of the better restaurants etc. Vancouver is a wonderful city.
As a FOH member, i have a huge respect for BOH team. Its a complicated relationship that doesn't need to be, but we're dealing with all kinds of personalities. Pop a Champagne bottle for you guys!!!
I'm currently in culinary school and about to start an internship at a 5 star hotel soon and this video helped me prepare for some of the expectations of my next experience so thanks
Hey another current sous chef enjoying your vid, great to see what looks like a good team putting out good food, big respect. I'm probably a few years older and done a few different roles (also done the head chef/ mr fix-it chef/ cafe/hotel/fine dining). You will always look back and remember that kitchen that ran ( somewhat) just right and try to emulate it, hope it was this way for you. Learn from mistakes and also learn from the good times.
Also, if you could do a video on some your favorite plating designs that would be so rad! I personally do a lot of smears and sauce dots but I want to venture out so I’m interested to see your take on it!
Watching these kinds of videos makes me want to go back to working in a kitchen, but that's the last thing I'll do in my life. War is certainly not the only thing that causes PTSD.
please tell me there will be more vlogs like this... or is this the restaurant that you recently left?? anyways, this is really cool and you should keep up the good work/content! (i recently picked up david changs memoir/book and this is really putting it into perspective)
Am a Chef here in Kenya. Watching your videos and must say I am so impressed. Currently looking for a job but no success yet, I've worked in international schools my entire career with five star standards... I have experience of over 10yrs, unfortunately every hotel I've applied in wants pple with hotel setup experience and I personally don't mind beginning as a COMMI...
Absolutely love this can't wait to see more videos from this perspective. Really goes to show how a very busy yet calm and collected upscale kitchen is run, more order less chaos and amazing attention to detail. The creativity and passion is clearly there, gorgeous plating and killer ingredients. Also this vid definitely validates my frequency of immersion blender and blowtorch use lol.
I loved loved loved this. Sure maybe it doesn't get out potentially toxic kitchen cultures, but I found this educational and relaxing to watch. And your colleagues are super fun.
Ryan.....what a totally engaging post: such dexterity and artistry. I can see no 2 days let alone hours can be the same.....everything looked delicious. I enjoy behind the scenes content....so maybe a peek at the pastry chief's station in the future? And....hurray for Lefties!
We want more vlogs like this! Pleaseeee. Though, completely understand how hard to do this at the same time of work lol. Anyway, this has been really really good!
Very impressive, I grew up in kitchens with all my grandfather's restaurants and still currently run a high end Steakhouse and your skills are impeccable! Keep up the fantastic work 👏
I so much can relate with this one. I’m not a professional chef or whatsoever but I am working at a Healthy Fast Food like restaurant here in Madrid. Started washing dishes from being the second in charge. It’s kinda crazy.
Great, another RUclips channel where I say, “hmm I wonder what being a sous chef is like?” Now I waste the next two hours of my night not sleeping, watching most of your videos, googling sous chef jobs and salaries (even though I already have a career). So thanks a lot buddy. I blame this on you.
I quit cooking because it caused me too much stress. Seeing you work reminds me why I started cooking in the first place. I still love to cook tho, just not at a high level anymore
Really interesting, and we had the best seat in the house -- except for those who actually got to eat the delicious-looking meals you prepared. Especially impressive to me was your skill in slicing all kinds of foods quickly and precisely. Thanks for this rare inside look at the kitchen.
Hey Ryan. This was awesome! Really enjoyed this. Coming from only knowing healthcare, this really sheds a new light on those in the culinary career. Great job! What restaurant do you work at? I want to visit! Currently living in Washington. Have a good one!
If you want work in a culinar career just ask any resturaunt you like to stage (pronounced st-aa-zh). Work your way up from dishwasher to linecook to sous chef to exec chef. Easy career but takes a lot of sweat, blood, and tears (now and then).
I like the structure/style of the video. Its not a documentary but rather an overview of the results and some steps you thought worth sharing. This way, it didnt feel like you changed anything about the procedure to accustom the viewer but you were honest about what you did show.
bro i love how your beef look beautiful i love how u cut the fish i love how u added the lofi in this path i love how the restaurant close n everybody chilling with beer in the kitchen ...
Ryan, how long have you been cooking? I'm 17, and I cooked all my meals myself on a pescatarian (but no bird) diet for a year, but my depression is kicking my ass, so I'm eating like a small meal a day now (because I get free food from my job). How do you manage cooking and mental health?
Congratulate yourself for still taking the time to cook yourself a meal a day, whilst battling with your mental health. Usually that's one of the first 'chores' that one neglects. Small victories, one meal at a time.
I really did enjoy this type of content! hopefully next time (maybe) day in the life vlog for whenever you have to get ready for work before and after work
As a chef myself who's a bit frustrated about the restaurant i work at this really got me fired up about making amazing food in a pro kitchen again, really cool dude Thanks!
I always loved that I could have a beer at work, after work. The restaurant I'm in now doesn't do that unfortunately. Cool place. Love the decoration you do for some of the dishes.
Wow, you're all over the place. Very impressive knife skills on the fish. You are very confident with your abilities which are numerous. The restaurant is very lucky to have a person like you working there.
I really, really appreciate a kitchen staff wearing mask or face visor regardless the situation in a restaurant. Thank you so much for maintaining hygeine.
I love how your kitchen is so quiet and so mellow.
We actually JUUUUUST got fully staffed after moooooonths of longer days and harder hours. so this was a bit abnormally a slow day
@@RyanDeanDexton it seemed very low-tempo, I guess weekends are a bit more hectic ? hehehe
@@IL0909 in my experience this is typical for most restaurants, busiest on weekends
My kitchen we blasting music but we not fine dining restaurant like this
@@shortclips99-w8q hell yeah my man, we blast that shit loud too.. ! ocean-frontline restaurant so summers are hella crazy ! almos over though :D
I’m in culinary school at my community college and I’m watching the show “The Bear” on Hulu and I gotta say, it was a breath of fresh air seeing a busy kitchen communicating with a level of respect and calmness. My biggest fear of deciding to go down the road of chef was the toxic chaotic atmosphere everyone talks about but there ARE kitchens like yours out there! I just gotta find em! So, thank you! ☺️
Great show! Good luck on your journey through hell lol just joking- as a chef of 26 years you need sarcasm 👊
He is not joking its literally hell 🤣
Have thick skin, it helps all around and find things to laugh at.
Don't worry about a nasty, belligerent chef, it's character building. You there to be professional and learn from all the chefs you encounter. Look Gordon Ramsey had to get his ass chewed out, but he learned from the best.
@Anoon Spoken like Woke butterfly. Being picked on and developing your inner voice, not taking thing as personally as before, and then becoming tougher in life, is character-building.
I'm a sous chef from Ukraine, and because of the war, I'm nostalgic for my work. And here, as it turns out, there are not so many differences in the work of the kitchen. Great video, very life.
As a Greek chef, I stand against Europe, America, Nato and every nation with their corrupted governments that send guns to a comedian puppet. We stand with Russia and free Ukraine
@@roaringivory As a resident and citizen of Ukraine, I can say that 80-85% of the population of Ukraine want to go to Europe, and Russia simply organizes genocide against the civilian population. And if the Greeks want to go with Russia, then I'm all for living in ruined houses and with a pension of 130 € per month, like in Russia.
wow, x\
Hats off to you ! Isn't it amazing how the dynamics of a kitchen remain throughout the world! Peace be with your country thank you 🙏
Чекни кст канала его парня - Joe Lee.
nice
❤
❤️❤️❤️ Best of luck❤️❤️❤️
Not as nice as you #UwU
bruh stop commenting on our boyfriend yt channel. /j
@@alvinnnac some ones a bitter person
I was mesmerized the entire time. Fascinating. I love the plating 👌🏼
thanks Mike!
I can smell your thirst for this man. He’s already taken PERIOD
"Mesmerized by the plating" my foot. Mesmerized by him that is and I'm sorry but i think he's a bit out of ur league! Just kidding
we’re you putting frozen products in a basin while running water uber them ? always slow thaw
@@danielkim7841 “I’m kidding”, why would you say that in the first place?
I like how calm and in a good mood you guys are working, it's just beautiful and shows that gastronomy doesn't have to be shouting and running around all day. You've got my subscribe bro
Surely they know what to do and time management
this shit requires level-headedness, patience, passion & dedication. i bet this job is sooo stressful & pressuring when working in chaotic conditions. everything has to be perfect, taste good & visuals has to be top notch- aesthetically pleasing to the eye. not to mention doing a lot... A LOT, of homework, studying & mental work!
i salute you, for your hard work.
thank you for making customers such wonderful dishes.
Also they typically work crazy hours.
Yes definitely EVERY single plate/dish must look like a work of art, no exceptions.
People think our job is glamorous and easy lol truthfully this video doesn’t show how hard it is kind of slow day for sure but, as a chef of 25 years respect to all of my fellow friends in this tougher than you think industry ❤️✊
Sous chef is basically one step below the Head Chef. they have it pretty peachy .. line cooks and prep cooks suffer the hardest, and dishwashers have it ultimately the worse as u hve little dignity and people tell u to clean shit or do their dirty work and u have to listen
@@theblackswordsman9951 Yup. For low pay as well even as a sous or head chef in a fine dining restaurant.
Watching this makes me feel nostalgic.
Then I remember the aches and pains of being on my feet all day, and I'm okay with having sold my restaurant years ago.
Really enjoyed this window on your daily life. Thanks, Ryan.
oh no was the physical pain that much? i was planning to change from an office job to culinary school since I really love to cook but the work environment and as you said the physical effort scares me a bit
@ivet6032 it's different for everyone, but standing all day, year in - year out, is not for everyone. And it can wreck havoc on your social life because the hours are hectic. That being said, I still loved every minute of it. Good luck with your adventures!
@@kathleenaberley8752 thank you so much for taking a minute to reply :) really appreciate it
this looks like such an awesome work environment! Chill hard working people, amazing looking food and appreciation shown to the staff with the meals and clean up beers lol. Thanks for capturing your perspective! I didnt think anything would make me miss my old job but this did it haha. Keep up the good work dude!
appreciate the support!
Its super rewarding until you see the average pay, at least in the US.
Love the honesty, the way you treat and look after your staff when things get busy! You even crack jokes yet remain professional and concise in the small odd jobs of what you do. Very admirable, you’re doing an amazing job
This brought back memories of when I used to work the grill at a burger place in my uni days.
The prep work, the rush, the time flying by, everything. So many memories and friends made :)
It was such a relief to see that the day ended with the crew getting together to have a beer. You guys are effing artists. Ok, the kitchen staff are artists and the video editing is masterfully artistic. Since I worked as an in-home raw food chef, I always wondered what it was like out in the "real world." It looks like I'll be binge watching Ryan Dean Dexton.
Being a souschef myself for a period of 7 years in different restaurants, great footage. I'm from the Netherlands and plating wise, everything is so much different here. Love the style of the food and it shows you know what you are doing and are in control. One small tip, always keep 1 finger on the nozzle from the squeezing bottles when you are plating. Happened to me more than once that the lid flew off and the whole plate was ruined haha. Cheers and keep up the good work!
I love how your co-workers are just as friendly as you. No one was shy of the camera, lol.
Definitely the kind of content I wanna see… just slinging tickets and prepping. Gives me the thrill of work without being in the thick of it lol
I need a full 8-10 hour long vid of this to watch/listen to while Im studying. Keep up the great work!!
I worked in a relatively small kitchen cooking for max 140 people as Executive Chef and I loved my sous chef :) you make our job so much easier, thank you :)
Worked in a restaurant for three years when I was at uni. This brings back lots of memories. Thanks.
Ryan is so talented. Look at the million things he can do and does everyday!!! Wow. So many skills and time management. Ryan....Top Chef!!!
The way you do the plating is so satisfying, especially when you are doingtwo of them at the same time and they end up identical, SATISFYING!!
Thank you Ryan for taking the time to record this during your busy work hours, I enjoyed every bit of it. And also this type of "me working in a restaurant/coffee shop/bake shop" videos are very popular in S.Korea.
Watching this was so much fun
I can smell your thirst for this man. He’s already taken PERIOD
Love that you take care of your staff and cook for them …need more of that these days
I know he's glamorising the sous chef life but honestly find this so fascinating and appealing to watch!
true. You must have passion working in the kitchen. Lazy half assed mentality can't survive the tough working environment.
@@Amr_D You can be half-assed and lazy, just not in a serious, Michelin-level kitchen. Besides right now most restaurants are so desperate for cooks they'll pretty much hire anybody.
My goodness!! You're so skilful, watching you prep everything was extremely satisfying!! And it seems that you have a good relationship with the rest of the team!! A big follower here, Greetings from Miami
I’ve just discovered your RUclips randomly at work on my lunch break, and I’m an immediate subscriber. Great content, funny, not too long and something different from “master chef” or other cooking programmes. Love this.
Cheers from Germany ! The Souschef's the man to help the head sleep at night. You run the show, settle mistakes by the cooks, advice, teach, train and set an example how to do things.
But remember, when you think there ist nothing left to learn from that headchef, leave and Start learning from the next. Until you think you're ready for the big game.
Did a German way, three years apprenticeship, one commis, one demichef, four years Chef de partie. Than four years Souschef or Junior Souschef or Senior Souschef working in places in austria, switzerland, england and on cruiseships. I became a headchef by mistake on a christmas night, when my boss lost his mind, being 23 years old in a ski resort in a tiny austrian village. It was a shock to be in charge so early but it also made clear to me what I still need to learn. I finished the winter season and went on to next place still as a Souschef. By the way : Nice idea 🍻, the video.
As a line cook from the UK 🇬🇧 I have to say your kitchen is very relaxed.
Don’t know who you are or much about you, but THIS is the type of human interest story that keeps me coming back for more.
I subscribed !!!!!
I find it fascinating to see how pro kitchens work. And the kitchen was so quiet and calm. You do some truly beautiful plates. It's obvious you love what you do. Take care & stay safe. Thanks for sharing your day. =)
One of the best videos I've seen all month. Standing on your feet for most of the day is very exhausting but at least time must go by fast. Your kitchen is very clean and organized. I always tip very well when I do eat out which is not too often as I know everyone in the restaurant works really hard. My parents on the other hand who were well off always tipped lightly as in their minds those who worked at the restaurant were lucky that they had a job in the first place. I did not agree with them. Thank you Ryan.
Hey, Im a sous chef in Denmark, nice to see the kitchen beeing so calm during service. I hope that we can have that level of calmes during service one day. but serving between 100 and 300 in three hours its just gets crazy some times. love the video and the plating and skill level looks amazing good job!!!!
Totally legit-always very hard work but the wonderful quality of your ingredients must make it that much more rewarding. Great job
made a follow up video answering your questions from this video! ruclips.net/video/I1kD8u9_TYo/видео.html
I really miss vancouver.
Was a student there many years ago. Didn't get to eat at these fancy places because wasn't knowledgeable or had money haha
Went back a few years ago pre pandemic. Had a blast seeing all the places again. Brought back alot of memories. Good and bad.
Finally got to try some of the better restaurants etc.
Vancouver is a wonderful city.
I absolutely love the bright and natural lighting feel to your kitchen
As a FOH member, i have a huge respect for BOH team. Its a complicated relationship that doesn't need to be, but we're dealing with all kinds of personalities. Pop a Champagne bottle for you guys!!!
I'm currently in culinary school and about to start an internship at a 5 star hotel soon and this video helped me prepare for some of the expectations of my next experience so thanks
Thank you for taking time to shot clips between your busy hours 🥺
It's really nice the proccess behind a great food.
Great content, Ryan!
Hey another current sous chef enjoying your vid, great to see what looks like a good team putting out good food, big respect. I'm probably a few years older and done a few different roles (also done the head chef/ mr fix-it chef/ cafe/hotel/fine dining). You will always look back and remember that kitchen that ran ( somewhat) just right and try to emulate it, hope it was this way for you.
Learn from mistakes and also learn from the good times.
This guy is amazingly skilled and multi-talented. Thanks for the behind-the-scenes look at your work.
Also, if you could do a video on some your favorite plating designs that would be so rad! I personally do a lot of smears and sauce dots but I want to venture out so I’m interested to see your take on it!
I loved your plating designs too @Ryan!! Must do more of these ;) Its feels great to get a window perspective of your day !! ❤️❤️
yes love some plating videos and ideas
Please post more of these! I love watching “a day in the life” for different careers!
Watching these kinds of videos makes me want to go back to working in a kitchen, but that's the last thing I'll do in my life. War is certainly not the only thing that causes PTSD.
please include more plating portions, love to see you put a meal together!
smiles and the middle finger. i miss working as a line cook. the bond in good kitchens makes the 12 hr days worth it
Beautiful plates!! I've gotten some really great restaurant tips for my next visit to Vancouver from your and Joe's vlogs. Thanks!
I really really would to steal be able to go to the spot back there. I love your personality and smile
please tell me there will be more vlogs like this... or is this the restaurant that you recently left?? anyways, this is really cool and you should keep up the good work/content! (i recently picked up david changs memoir/book and this is really putting it into perspective)
Aw he quit??
Am a Chef here in Kenya.
Watching your videos and must say I am so impressed. Currently looking for a job but no success yet, I've worked in international schools my entire career with five star standards... I have experience of over 10yrs, unfortunately every hotel I've applied in wants pple with hotel setup experience and I personally don't mind beginning as a COMMI...
That was great - really enjoyed the behind the scenes look in the kitchen!
Absolutely love this can't wait to see more videos from this perspective. Really goes to show how a very busy yet calm and collected upscale kitchen is run, more order less chaos and amazing attention to detail. The creativity and passion is clearly there, gorgeous plating and killer ingredients. Also this vid definitely validates my frequency of immersion blender and blowtorch use lol.
This was dope! Thanks for bringing us along. Everything looked so good!
I loved loved loved this. Sure maybe it doesn't get out potentially toxic kitchen cultures, but I found this educational and relaxing to watch. And your colleagues are super fun.
Ryan.....what a totally engaging post: such dexterity and artistry. I can see no 2 days let alone hours can be the same.....everything looked delicious. I enjoy behind the scenes content....so maybe a peek at the pastry chief's station in the future? And....hurray for Lefties!
I always hear the wildest stories from my colleagues in the kitchen. I really missed these kinds of moments.
I really like the vibes in your Kitchen Chef :D
We want more vlogs like this! Pleaseeee. Though, completely understand how hard to do this at the same time of work lol. Anyway, this has been really really good!
Very impressive, I grew up in kitchens with all my grandfather's restaurants and still currently run a high end Steakhouse and your skills are impeccable! Keep up the fantastic work 👏
I so much can relate with this one. I’m not a professional chef or whatsoever but I am working at a Healthy Fast Food like restaurant here in Madrid. Started washing dishes from being the second in charge. It’s kinda crazy.
I like how everyone you work with in the kitchen is cool with the camera. Honestly seems like a dope place to work
Great, another RUclips channel where I say, “hmm I wonder what being a sous chef is like?” Now I waste the next two hours of my night not sleeping, watching most of your videos, googling sous chef jobs and salaries (even though I already have a career). So thanks a lot buddy. I blame this on you.
I work with computers all the time and these types of videos amuse me incredibly. Thanks for sharing.
Its nice seeing you in your element
I quit cooking because it caused me too much stress. Seeing you work reminds me why I started cooking in the first place. I still love to cook tho, just not at a high level anymore
What do you do now?
@@Keyuhhhim on customer care of a sneakerstore now!
Really interesting, and we had the best seat in the house -- except for those who actually got to eat the delicious-looking meals you prepared. Especially impressive to me was your skill in slicing all kinds of foods quickly and precisely. Thanks for this rare inside look at the kitchen.
Loved watching this. Really like just the sounds of the kitchen for most of it.
Hey Ryan. This was awesome! Really enjoyed this. Coming from only knowing healthcare, this really sheds a new light on those in the culinary career. Great job! What restaurant do you work at? I want to visit! Currently living in Washington. Have a good one!
If you want work in a culinar career just ask any resturaunt you like to stage (pronounced st-aa-zh). Work your way up from dishwasher to linecook to sous chef to exec chef. Easy career but takes a lot of sweat, blood, and tears (now and then).
I like the structure/style of the video. Its not a documentary but rather an overview of the results and some steps you thought worth sharing. This way, it didnt feel like you changed anything about the procedure to accustom the viewer but you were honest about what you did show.
This was a really nice and comforting vlog even though you were working hard.
I somehow found this really comforting. Thanks so much for making my day better. Keep up the good work Ryan!
Loved it! Please make more work vlogs. Also it would be cook if you could teach us some food plateing techniques.
I’ve always admired people who have a passion for cooking! Great video!!!
Joe: people will never understand why chefs are so attractive
*Everyone who watched this video*
Everyone: ah I see your point
Thanks for sharing one your days with us! I love good food and quality service and its great to see all the effort behind a great meal.
Seems like a chill environment, although I’m sure it can get crazy busy. This was dope though, enjoyed the behind-the-scenes
Love seeing you plate the dishes! Everything looks so scrumptious!
Very nice….. you look so zen… in your elements
bro i love how your beef look beautiful
i love how u cut the fish
i love how u added the lofi in this path
i love how the restaurant close n everybody chilling with beer in the kitchen ...
Ryan, how long have you been cooking? I'm 17, and I cooked all my meals myself on a pescatarian (but no bird) diet for a year, but my depression is kicking my ass, so I'm eating like a small meal a day now (because I get free food from my job). How do you manage cooking and mental health?
Congratulate yourself for still taking the time to cook yourself a meal a day, whilst battling with your mental health. Usually that's one of the first 'chores' that one neglects.
Small victories, one meal at a time.
I really did enjoy this type of content! hopefully next time (maybe) day in the life vlog for whenever you have to get ready for work before and after work
why is no one screaming? did i miss anything
As a chef myself who's a bit frustrated about the restaurant i work at this really got me fired up about making amazing food in a pro kitchen again, really cool dude Thanks!
The marbling of that meat
This was so satisfying to watch. And without meaning too, gave me some ideas for prepping. Thanks Ryan!
Everyone seems very friendly and respectful.
I'm so glad this came in my recommendation. Despite the hectic life of a chef this made me surprisingly relaxed.
Thank you for sharing with us your world. It’s refreshing
The best one from you so far!!! Wanna see more of these man. And you end up with "thats my day". Great outro
Idk why but people like him inspire me to become a chef 💕
I always loved that I could have a beer at work, after work. The restaurant I'm in now doesn't do that unfortunately.
Cool place. Love the decoration you do for some of the dishes.
Glad i ran into this video before sleeping. Felt so relaxed watching this after a stressful day at work. 😊🙌🏻
Really enjoyed. What a pace you guys go at. Thanks Ryan.
great work my friend you have a skill set with plating...and you made me crave oysters in the half shell
Loved this video. Very interesting watching you work. Especially liked watching how you plate different foods.
I do this shit every day and I can't stop loving it.
Wow, you're all over the place. Very impressive knife skills on the fish. You are very confident with your abilities which are numerous. The restaurant is very lucky to have a person like you working there.
Love that your crew is cool that your filming...
This is such a stress-reliever, I love the vlogs
I really, really appreciate a kitchen staff wearing mask or face visor regardless the situation in a restaurant. Thank you so much for maintaining hygeine.