My first week i remember getting clowned bad by my lead cook santiago for being too slow the crates brought back the memories lol. He kept sliding his crate around he was sitting on smoking like 4 cigarettes on our 20 min break lol. He was beast tho he showed me all his tricks. He died of covid in 2022 i miss him.
Very professional kitchen (a few goofballs from the front excluded). Really captures life in the back of the house. Tough job to be sure and done extremely well Sir.
this looked like the most relaxing dinner service, love it. The restaurant I work with does 500 to 600 (weekends) a night and in holidays 700+!! its horrible because one can't focus on technique, plating, cleanliness etc. Where is this??
Do be warned that you absolutely have to tell customers if you use grapefruit juice; it can interact with some of the most commonly prescribed medications out there in very negative ways.
I personally hate others music during work. Idgaf if it's prep, dishes, or just cooking. No one wants to hear your horrible music. What an airpod or something
I really liked this video, felt like i was there in the kitchen with you, alos it wasnt rushed or stressful like some restaurant vidoescan be, please make more :)
This gnocchi is more based off of pate au choux (choux pastry) method. Gnocchi is a varied type of dumpling. Traditionally it is made with potato but can be made without. I just learned this the other day also :)
@@DemonsDeath08 yes i know the choux pastry, i am a chef too from italy , those kind of gnocchi in italy we call gnocchi alla parigina, just we use them as a side dish for a meat maincourse , because although they are deliciuous i find them a bit too heavy to be served as a pasta dish .. but maybe not everyone agrees with my point of view
Bruh this was so relaxing to watch, quite the opposite from what service usually is like, hahahaha I really would love to see what those mushroom stock gnocchi look like once they are plated!
Can you make more of these?
Thanks for the video
What kinda of pans are those? Carbon steel?
nice video great video to learn what they do in the kitchen, I hope you make another similar video, it is very dynamic and interesting
Awesome 👏🏽 Video thanks 😊
More kitchen vlog bro…. Mantap
More of this please.
The 1 part I wanted to see was in fast forward so quit watching
'Nother fellow line cook, just wanted to tell you the ending was superb.
well disciplined young man...i see good things for u in the future...good blessings to u
I'm going through it bad right now. I can't stop blaming myself let alone feel good about myself. But this brought warmth. Thank you.
Nice video, man. Hope to see more!
Keep making videos!
I was a line cook for ten years. This just made me miss the old days. Great video.
This is very nice man. Made me reflect. Please do more content. Liked your line cook video as well. Pray God keeps you safe.
I subscribed just based on how he ended the video. I loved it
My first week i remember getting clowned bad by my lead cook santiago for being too slow the crates brought back the memories lol. He kept sliding his crate around he was sitting on smoking like 4 cigarettes on our 20 min break lol. He was beast tho he showed me all his tricks. He died of covid in 2022 i miss him.
Anyone else realize the tools in his jacket pocket switch from the right to the left side like some voodoo black magic?
I’m a line cook as well. Don’t stop making videos I want to once I get more experience in the kitchen . You did a great job on this video
As an amateur chef who loves dining out, I just want to say, “Thanks for all you do!”
Very professional kitchen (a few goofballs from the front excluded). Really captures life in the back of the house. Tough job to be sure and done extremely well Sir.
Nice vid
I love this🙂🙂🙂
Hopefully you get paid well for that work restaurants can be stressful
Very nice short movie. You got talent. Hope you feel better by now.
What would be some avarage range you get paid for doing line cooking in USA anyone? Per hour ofc...
Gj Man! =)
Bro made one video and called it a career, lol.
Well done Chef!
A true line dawg wouldn’t be sitting down to eat. The garbage can is there dining room table
this looked like the most relaxing dinner service, love it. The restaurant I work with does 500 to 600 (weekends) a night and in holidays 700+!! its horrible because one can't focus on technique, plating, cleanliness etc. Where is this??
Do be warned that you absolutely have to tell customers if you use grapefruit juice; it can interact with some of the most commonly prescribed medications out there in very negative ways.
👍🏼
First no music during prep was my first red flag and then resting meat on a towel. Fuckin gross
I personally hate others music during work. Idgaf if it's prep, dishes, or just cooking. No one wants to hear your horrible music. What an airpod or something
Gj we'r wating you for others video ❤️
not pictured: the closest bar getting invaded by the kitchen staff after closing.
I really liked this video, felt like i was there in the kitchen with you, alos it wasnt rushed or stressful like some restaurant vidoescan be, please make more :)
Ready to eat food requires gloves 🤮🤢
You've got to use some kind of juicer for citrus, electric or mechanical.. you're losing 50% yield
Plus giving yourself tendinitis down the road
Spot on! I was a purist and using my hand for years until I caved and bought a handheld juicer and never looked back.
I'm crying rn, i worked on a hotel, i lost the dream job...
why the flour for gnocchi you tost it and then you cook it with hot water, is not gnocchi supposed to be make with potato ?
It's a mushroom gnocchi, not potato gnocchi. I made it with roux + mushroom stock and finish it with egg gradually to the dough on a mixer.
This gnocchi is more based off of pate au choux (choux pastry) method. Gnocchi is a varied type of dumpling. Traditionally it is made with potato but can be made without. I just learned this the other day also :)
@@DemonsDeath08 yes i know the choux pastry, i am a chef too from italy , those kind of gnocchi in italy we call gnocchi alla parigina, just we use them as a side dish for a meat maincourse , because although they are deliciuous i find them a bit too heavy to be served as a pasta dish .. but maybe not everyone agrees with my point of view
thanks man, this video gives me hope of enjoying a job like this. Ive been putting more and more practice into my food. Keep up the hard work.
Bruh this was so relaxing to watch, quite the opposite from what service usually is like, hahahaha I really would love to see what those mushroom stock gnocchi look like once they are plated!
Line cooks are slavery for the restaurant. Feels bad for them
Get piece of blue tape, write, put tape on lid.... stop writing on the fuckin quart container lids chef..
Not sure if you do, but make sure to warn people about grapefruit. Some medicine interacts with grapefruit really badly.
tulisan tangan lu udah mulai bisa dibaca sekarang yon hahahaha
Gara2 ada kamera do malu wkwk jadi soso bagus2in
Thanks. Those dishes look good. Good luck from Vancouver (British Columbia, Canada)
🖤
Nice job dude. Sweet vid. Show us your technique next time on that filet. It looked so good. I always mess mine up when it's thick like that.