Відео

25 minutes of mostly stating the obvious.

I love this info I'm in indianapolis and it's so many chefs with good intentions and great vision who need this video

My manager can’t cook… I’m doing his job in the shadows and he’s taking the credit… I give him the order, the menu, delegate the team, and put in more hours while he sits talking to the servers… that’s were he outshines me since I’m not a people’s person

What’s your opinion on military cooks? If they were to leave the military with the hopes of one day becoming a chef, what kind of restaurant would you recommend them to apply?

Gold mine of knowledge for a commis like me. Thank you.

Don't,think you know everything

Just to add on top of showing up. Take your shit with you. I had a sit down interview, as we were talking, chef told me he had a know show that day. He “Want me to jump in chef”. Now I have a dream job 🤙🏾

Just starting listening to the pod but the audio on her mic sounds doubled

Ey Chef.. Blessings your way and continued success - Chef Howard

great work!! I learn alot from you

It’s tough to choose to learn beyond when you have a bad day. Thank you Chef for sharing a great lesson.

Hi, I'm a cook in a brand new and clean kitchen. My kitchen manager who is my boss doesn't seem to know what he's doing or care to engage himself with his team to make sure they know what they are doing. I have 20 years on and off experience. I am having issues with my coworkers not using kitchen etiquette nor them doing their jobs. My boss isn't doing anything about it and I can't go any higher than him. I am excited to be in a brand new kitchen with everything new and clean and I want to keep it that way. It's a 50 bed Rehabilitation Hospital and we just opened and currently only have 10 patients. There are only 4 of us, 2 cooks and 2 diet aides. Out of the four of us I am the only one doing my job and can't go behind every one else to do theirs for them. It's not busy yet and there is a lot of down time. It's extremely frustrating and I really don't know what to do. It's obvious that the others don't know what they are doing and or don't care to do things correctly. Can you please give me some advice?

Qué significa PSA?

What do you think of Mexico’s Michelin stars?

I guess it's just hard because I know I'm doing basically everything that you're saying but not getting any recognition... I know it's just a title so should i just let it flow or let it go?

2024… and I am loving this

Too legit! Super excited to hear this one!

Houston food scene is very clicky, reminded me of a high school cheer leading squad. It also Helped Chef married into one of the wealthiest restaurant groups/families in Houston, the Pappas. He basically had the carpet rolled out for him. Talented guy, not taking away from that but there is a reason Every talented chef from another state checks out Houston then leaves just as quick, and if you don't suck Chris Shepherds Dick, your not gonna get hired by anyone lol. Houston Restaurant politics Suck lol

Thanks😊

I stopped everything I was doing and sat still to listen from 46min - end. Nailed it.

This is great.

Hour long let’s see!

Love this info!

Good Morning Chef

YES, WORD FOR WORD. EVERYTHING YOU SAID IS FACTS, TRUTH!!!

If you wait until you are not afraid to take a risk you will miss out on an opportunity to supercharge your growth. Good vid Chef.

I was asked the same question during an interview "are you the best" My answer was I don't know if I'm the best but I will give you my best. I got the job .

Splendid. Not sure how you got my daily journal but I'm glad you did. 😉

Thank you sharing the wisdom. A few months ago, I had an opportunity to do private meal prep for 10-20 people for Bryan Johnson's Blueprint. Someone made a group chat on Twitter with interested folks, but I was not in the city at the time. I was making my way back in a few months, but didn't have my plans finalized. Anyway, I missed out on that opportunity because I didn't think I had everything together at the time. Luck is usually preparation meets opportunity. I didn't think I was prepared, but I'm not sure that mattered all that much, given the super niche clientele.

Hey do you have a website where you do 1v1 consultation

This was a good one chef

Great podcast. I want to stage for a pastry chef. I'm glad you had this interview because it gives me some guidance on how to approach social media and my online presence. Do you mind putting the guest's socials or info in the description or a pinned comment? That will be helpful to quickly find them if I come back later.

This channel should have waaaaay more views.

Thank you Andre! Very useful information.

Food trucks upscaling.

I married a chef. We've been together for almost 18 years and have 2 kids. There was a point in our lives when he was working so much we would go days without seeing him. Every holiday, I either got creative, changed the date, or celebrated without him. He has worked his way up and has the most flexible and forgiving schedule he has ever had, but there are still very long days occasionally. He has told many young chefs about the sacrifices his family has had to make and how hard its been on all of us. It is a truly brutal business that demands passion.

Thank you Chef.

Nvm

I’m trynna be a chef I’m a cook right now but I honestly don’t like onions and any kind of vegetables besides the basics

How do you deal with a difficult Chef ?

Emjoyed hearing about produce in seasons, and the strategy behind having these items preserved for later use. The variety of preparation options and the uses for dishes, these are the kind of reasons why I'm in the Kitchen game. A seasonal menu checkmates the guest (:

Honing my mentality for Mother's Day at the Arizona Biltmore. I may have no idea what I'm in for tomorrow, or maybe I've improved enough over the last 3 years to take it in stride.

Interesting to see the human and vulnerable side of from people who've moved up the totem and seen the undertoe.. It's a simple but complex balance of moving parts in the kitchen / homelife!

Thank you for shRingy

Too legit too quit!

Its weird i joined a kitchen a couple years ago at an airport, as soon as i put on the white coat and a hat everyone refers to me as chef and im like bro i make scrambled eggs and toast and wash plates wtf do you mean 😂

I dont know why you dont have massive following on youtube. Like chef has been laying out facts and actually you have truly helped me out while ive been opening my brunch place. Thanks again chef, definitely looking forward for the chef videos. Cant wait to hear everyone else experience ls

So true. And well spoken.

Treat everyone with respect. Clean the vacuum machine after you use it. Clean the slicer. No music in the kitchen, I love music but not yours and you likely don’t like mine. No perfume and fancy nails in the kitchen. Put a hat on. Cell phones in your pocket. Wash your hands again when you come into the kitchen after using the restroom. Spend 30 minutes at the end of your shift making sure the walkin, under tables and storage areas are clean. Leave it as good as you found it.

I cannot overstate the importance of getting your dining room manager involved.. . Don't try to hide that ticket times are rising and service is backing up... let them know asap... have them start touching every table... letting people know that it's going to be a longer wait than normal... a few drinks or wine tasting (most bars can handle the additional cost if they're well managed)... can go a long way... I used to always have extra fresh baked bread or biscuits or savory muffins on hand... hey, try this complimentary bread and let us know how you like it... if people have food and drinks in front of them and a manager speaking to them they start to lose concept of time... get ahead of the problem... always be proactive instead of reactive... and yes ... as the leader... be like Fonzie... (c'mon Yolanda, what's Fonzie like? 😆) Yelling and screaming accomplishes nothing... there's a time and place for it, but not during a crazy busy service... it helps no one.... Love your podcasts and thoughts Chef😃💙