Відео

Somehow I’ve skipped line cook and gone straight to broiler cook. I have a lot to learn so if anyone sees this pls wish me luck lol

I know this had 2L of bourbon but what was the size of the barrel? 2L or 3L?

Where is the your steakhouse at?

Your ounce pour is shy by about 1/8th and your 2 ounce pour was short by probably 1/4. Try weighing the water on an accurate scale to make sure you know where 1 ounce is because it's way higher than you think. 1oz = 28.3495 grams

Are you joking ????

Except in the novel is stird not shaken

What about the vodka?

I go to work 15-25 minutes early everyday , I cover shifts when and if needed we are extremely short staffed at the moment and I feel like I’ve worked my ass off for a sous chef position the only thing I need to get down pack is my social anxiety some times I can talk to people easily and keep the vibe going sometimes I can’t stand seeing let alone talking to people . How do I control that ? I wanna be better I wanna do better I want to learn more .

My favorite dish their 🤘

I want to be a line cook but I need to do more research on being a pro line cook

Crocs are only the way to go if you enjoy wet feet when you're doing floors.

you leave the duck and shrooms in there the whole time?

first 3-4 are requirements lol any REAL tips?

the 15 min early is something people really have to learn to do, i was one of those that was either exactly on time or 1 or 2 min late but those 15 min are really great to just do a lil round to see how things are going

You must change your pourers every other day. Every bartender knows it doesn’t come out perfectly when you using older (used) pourers or if the juice isn’t perfecting strained.

The most hardcore kitchens I’ve worked in didn’t even have a uniform requirement lol. Working in kitchens definitely isn’t for everybody. A good krewe is the difference between getting bogged down and crashing and suffering through a kick ass shift.

The name is Bond...JAMES Bond. Martini, please. Shaken...not stirred.

Dude you got to mix it!

I’ve been doing this long enough, I have worked in the top restaurants in Canada, done pubs, resorts, golf courses. The best I can tell you to being successful is, confidence is key, listen before talking, always be willing to learn, don’t let people walk over you, ask for help if you need it, there’s no such thing as a stupid question, use common sense, move fast, FIGURE OUT A DAILY ROUTINE TO SET YOU UP EVERYDAY, work with different flavours, experiment, success starts with changing your mindset. It has taken me 10 years to finally become a head sous chef, and there’s still things I’m struggling with on a daily basis with my job. Last thing I’ll tell you: everyone’s replaceable. If a restaurant is selling anything on their menu for less than $30 you ain’t gonna learn too much about there, you just gonna be a donkey. Start small but make sure you eventually move to a restaurant that has a good name, upscale, serving $$$ clientele that’s where you will learn more Vividly about food, and that’s what will make you a better chef

Just measure at that point

Looks yummy. 🌻🌻🌻

You gotta be stoic , just working been through stress inoculation , stoicism is the key , don’t panic be organized and orderly , clean as you go , then keep your head down , mouth Shut other than yes chef , Won’t happen agains chef , and grind the ticket orders out, it’s like even tho shit it the fan , you have to stay calm and relaxed , ( your still pedal to the metal , but your still efficient and not clumsy

Great cook recipe 🎉

can i switch honey sirup with simple sirup?

House made bitters, nice!

😂😂😂😂😂😂

I wish you had a steakhouse here in Howell

Can I bring my whole knife case to a interview

So bring a marker and a pen and a thermometer and your knife roll

You don't put a cherry 🍒 on it

I been in a kitchen now for 5 years and your on point with all it

y’all i applied to be a line cook (im 17 and have zero qualifications or experience, but nobody else has been hiring for the past 6 months) and im horrified is it hard?? is it scary?????

Always bring a note pad, pen, black makers, and a food thermometer.

Im there

Yeah

If you want more froth, don't open pour, double strain. Strainers break down the air bubbles into smaller air bubbles making more froth. Great drinks otherwise!

Meatball spaghetti sauce is Italian boba. Spherical solids suspended in thick liquid. Italian boba.

very nice guys thank you.

Sick ass video SHOUT OUT TO ALL THE LINE COOKS

Hi Chef, I've got home cooking experience for the most part. I worked for 3 years at a college cafeteria, and that was fully staffed by people with 15 yrs+ in the industry so I was basically the help for most of that time. Occasionally doing some food prep or grilling on busy days. I'd like to know the best strategy for learning what I need to know for getting into a full time professional environment as a line cook. Like I said, I am a home cook. I'll make some great dishes so long as the tools and ingredients are available. Technique is probably lacking because I'm not rushed to get my families breakfast or dinner done in a timely manner.

Yummy and delicious looking so beutufull nice sharing

Yo this channel is criminally underrated! Great quality and straight to the point.

VERY COOL I BET THAT WOULD GO GOOD WITH THE BUFFALO TRACE CIGAR., ILL BRING ONE DOWN TONIGHT.

Nice you're finishing

If you’re new my suggestion is calm down don’t expect their expectations for them, be ready to learn and teach yourself how to say heard instead of clarifying or any sort of defense just allow what your chef wants be the reign supreme in your kitchen and how you cook in the kitchen I promise most the time they probably know more or have a reason

I don’t know what that is but definitely not bruschetta, which btw you are not even pronouncing it right. 🙄

What a freaking joke! 🤦‍♂️😂

I tried watching your video but the music was to loud and really made it hard to hear you. Personally I would also go with softer music.

I live by a very simple and effective philosophy in my kitchen. Accuracy, Cleanliness and Speed. Master these three and you will always be in demand . However, this is absolutely great advice. Look the part, invest in your craft, and cook every chance you get for anyone you can. If your a good cook your family and friends should benefit from this, not just the customers you serve at work. A good cook wants to serve great fresh food.

After 45 years as a professional, the way they treat cooks these days , be wise go out where you make the tips.