Anyone who wants to cook for a living should watch these videos, and let them know that you need to keep up this pace for 8-10 hours. That will weed out a bunch of them. Thanks for the great videos!
Am I the only one who keep coming back to these videos, it helps me to work and focus tbh I keep these videos in background. Will wait for more if you feel like making it 👍
I can't tell you how much I'm in love with these videos. Excellent cooking. Very admirable and respectable how you improve your process for cooking the mussels during this hectic shift.
Holy shit you work at Blackworth in Lititz? That’s only 15 from me and I’ve eaten there once, I had a feeling it looked familiar. I appreciate your hard work brother keep it up!
Hey man, Keep making these videos.. try atleast twice a week. POV cooking is a hot trend right now and you have the chance of a lifetime here for this channel to blow up and become hugely successful with this kind of content. That is if you want to, but you are sitting on a gold mine just need to keep digging.
Loved every second of it since I am a chef myself in 🗽 🇺🇸 My eyes caught the floor.Meaning alot of back and forth has been made on that line.Kudos to all the chefs that makes it happen.Showing how hard it is to actually work is in the kitchen..Not bragging but one catering 100 burgers plus another 100 salads etc.12 different requests whether it being the heat and the add ons.Salads the same indivual packaging and we pulled it off lmao.From a kitchen the same size his work station.
Keep ‘em coming my guy super interesting I would like some commentary tho tbh it doesn’t even have to be about the food could be about damn near anything lol Also wtf do I know Whatever you do homie I’ll be watching
So seeing your POV videos are awesome . So the one plate you guys have , it’s Serrano peppers and either sweet potatoes or finger potatoes ? What are the two patties you guys have ? At first I thought it was a pineapple patty, lol. Keep the videos up , it’s a great visual precursor to those wanting to work on a back line other Waffle House .
Honest question, I see you stacking the pans after use and quick cleaning. But aren't the undersides still ashy, so that you transfer that onto the lowest pan? Or are they switched out off camera?
Ok so i have never cooked pro before. Can someone explain why some fish sits and rests while others go right from cooked to plated? Then some goes back in for reheating? Great videos!
I see cast iron skillets in use. Are they the preferred skillet? Thanks for all these awesome vids. (my edit 15 seconds later). Just saw a carbon skillet. What decides pan use?
Are these videos speed in real time or are they slightly sped up....I could never keep up this pace for 8-10 hours....sorry, never been in a restaurant kitchen before. I can only imagine how a Noob would be during their first week with a rush....Thanks!.
Any chance you'd like to record a podcast? I'm always looking for linecooks and people with boots on the ground. Just like to share stories and talk shop.
Anyone who wants to cook for a living should watch these videos, and let them know that you need to keep up this pace for 8-10 hours. That will weed out a bunch of them. Thanks for the great videos!
Did it for years. Lots of memories. Miss the comradory. Other than that glad I'm out the kitchen now!!
Yeah if you’re fucking shit😂 this isn’t even fast
Im ready
bro this video just makes me want to be a line chef even more.
Gave the game up a couple of years ago. It is brutal and I fu
RESPECT! This guy runs his station like a Swiss timepiece. AWESOME channel.
This is self proof I could never do what you guys do, I’d put one thing on the grill and forget all about it lol
Am I the only one who keep coming back to these videos, it helps me to work and focus tbh I keep these videos in background. Will wait for more if you feel like making it 👍
I'd be the type of person to pick up one of those screaming hot pans with my bare hands. Insanely cool to see you work.
God, the number of little clocks all running simultaneously in his head is amazing. I would be burning everything.
I find your videos very hypnotic. I'll be doing dishes or making dinner with this in the background, almost relaxing in a way.
I can't tell you how much I'm in love with these videos. Excellent cooking. Very admirable and respectable how you improve your process for cooking the mussels during this hectic shift.
Amazing vids. Even though, I, myself, am in a kitchen half of my day, I still enjoy watching your videos. Stay strong colleague.
i agree, watching vids like this is what got me into making them
What a cool fire/oven. Seems like a fun to place to work. Days must fly by when you're this busy.
These videos are soothing as an ex-line cook. Even though service is anything, but soothing. thoroughly enjoy you doing your work.
Thank You for letting us watch you work.
Your editing has improved in such a short time. Love the intro.
Love these vids! That kitchen is crazy with that log fire!
Amazing chef; delicious food; attractive presentation ! 😊
Holy shit you work at Blackworth in Lititz? That’s only 15 from me and I’ve eaten there once, I had a feeling it looked familiar. I appreciate your hard work brother keep it up!
Wonderful gastronomic dishes!
Any chance for a tour of the awesome set up? Pretty sure most would like to see it 🙏🏼🙏🏼🔥
Can we get a lot more vids
Love watching line cooks so interesting
Hey man, Keep making these videos.. try atleast twice a week. POV cooking is a hot trend right now and you have the chance of a lifetime here for this channel to blow up and become hugely successful with this kind of content. That is if you want to, but you are sitting on a gold mine just need to keep digging.
7😮🎉❤😊😊😅😮😅😮😮😢😢😢😂❤❤❤❤❤❤❤❤❤😢😢😢😂😂😂🎉🎉😮😅😊
Food looks yummy! Never been to this restaurant.
Really like the vids. Love seeing the kitchen. What is in your cold station to your right?
Loved every second of it since I am a chef myself in 🗽 🇺🇸 My eyes caught the floor.Meaning alot of back and forth has been made on that line.Kudos to all the chefs that makes it happen.Showing how hard it is to actually work is in the kitchen..Not bragging but one catering 100 burgers plus another 100 salads etc.12 different requests whether it being the heat and the add ons.Salads the same indivual packaging and we pulled it off lmao.From a kitchen the same size his work station.
will the monet factor ever change?Will chefs get paid what they deserve?
@@ko-kf2nu nope
Ooooohhhhhh!!! He hit us with the tong flip! :P
Love the vids. - a fellow line cook who was having his ass kicked tonight too
The vid is good. Making it look easy too ! Keep them coming please.
Gonna upload anytime soon , I miss ya 😂
This is very humbling
@6:06 MAYBE SOOOOO BUT WE LOVE THIS STUFF
yessir
That looks absolutely terrifying.
Still trying to figure out if I’ll eat at this place.
The only kitchen that I'm aware of that uses leaf blower to cook food
That's got to be hot af in the summer
Amazing stuff!
Thanks!
Sounded like you'd had better nights lol
lol definitely, all part of the game though
Keep ‘em coming my guy super interesting
I would like some commentary tho tbh it doesn’t even have to be about the food could be about damn near anything lol
Also wtf do I know
Whatever you do homie I’ll be watching
i love if, got a passion to be in the kitchen
So seeing your POV videos are awesome .
So the one plate you guys have , it’s Serrano peppers and either sweet potatoes or finger potatoes ?
What are the two patties you guys have ? At first I thought it was a pineapple patty, lol.
Keep the videos up , it’s a great visual precursor to those wanting to work on a back line other Waffle House .
Honest question, I see you stacking the pans after use and quick cleaning. But aren't the undersides still ashy, so that you transfer that onto the lowest pan? Or are they switched out off camera?
@8:00 i feel that bro, i also work at a restaurant
This style of food is unusual to me. What kind of restaurant in this. Name?
is this the fallow restaurant I see on youtube?
Frites atop mussels, Im confused. Can you explain ?
Ok so i have never cooked pro before. Can someone explain why some fish sits and rests while others go right from cooked to plated? Then some goes back in for reheating? Great videos!
Don’t quote but I think it has to do with timing. Dishes need to go out together.
Take it easy on the poor mussels, holy harry potter batman
What are you trying that goes with the octopus?
As a chef myself, u cant belive you didnt taste one dish... If i miss out one, i get a warning, a lady one.
do they still have the fires or are they just all microwaves now?
Can you mention each ingredient for one vid? I've seen a 2m video where you did that with octo. Thank you for your time!
I could try. it’s difficult to add text in the gopro editing app though so i’m kind of limited to the shorter vids from tiktok
I bet that food is expensive.
Are you strictly seafood? Have you ever done the other stations?
I know this food is good already
How do servers know where the order is going to?
I see cast iron skillets in use. Are they the preferred skillet? Thanks for all these awesome vids. (my edit 15 seconds later). Just saw a carbon skillet. What decides pan use?
Are these videos speed in real time or are they slightly sped up....I could never keep up this pace for 8-10 hours....sorry, never been in a restaurant kitchen before. I can only imagine how a Noob would be during their first week with a rush....Thanks!.
Everything is just re-heated
👍👍
With the 3 plates of mussels, the first plate's ( so the mussels what were on top in the kettle) those mussels were still closed (undercooked?)
What restaurant is this
Any chance you'd like to record a podcast? I'm always looking for linecooks and people with boots on the ground. Just like to share stories and talk shop.
Stops making videos and it’s nine months later where the new ones
Ur putting burger on the quac
Tough job doing this for long hours
What's the restaurant?
Blackworth live fire grill, PA
The intro is incredibly loud and awful audio clipping, then suddenly all nice sounding almost like ASMR for the other 30 minutes. Like what? Lol
You got a boo boo?
More salt on the fries. You aint even taste testing this stuff
What restaurant is this
Blackworth live fire grill, PA