GoProChef: LLAMA INN, NYC - EXPEDITING DINNER SERVICE
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- Опубліковано 26 лип 2017
- This project captured real time service of top kitchens in New York City from the perspective of a chef.
About: Expediting Saturday Night Dinner Service
Restaurant: Llama Inn, NY
Executive Chef: Erik Ramirez
Location: Williamsburg, Brooklyn
Website: www.mattchefmigs.com/
Instagram: / matt_chefmigs - Розваги
Chef kept pushing his staff in a positive way, kept the ball rolling and maintained his cool the whole time. Great job.
Expeditors like him hypes me tf up in the kitchen during busy dinner rushes 💯🔥
Lfgggg!
Crushing a busy service is one of the best highs you'll ever get. I love it
I couldnt do this job, so much multitasking. Mad props
Once you can do it it’s super fun haha
Once I started doing it, it became fun. He is overacting a bit for the camera
Being buried in tickets is so much fun
Lol. I'd rather be doing this job than be cooking all of it
This was probably one of the most satisfying videos I’ve ever seen. I strive to be like you someday. I’m only a few years into the industry, but I won’t ever stop until I’m there
Still cooking chef?
Loved hearing “you assholes” as soon as chef got all his food 😂
Just watching this makes me so stressed. I would be in the corner crying if I worked in this kitchen. Respect to everyone!
Jackie Reini It’s a ride. The goal is to not feel stress and just keep pushing. Expediting is probably the only stressful station because servers constantly fuck up, but as a cook it’s just an adrenaline high the whole night.
You have to remember that it's not personal. Put your head down, work, get the orders out. He's not paid to pat you on the back and tell you it's gonna be okay.
As one of my former coworker told me :"Relax, it's just food." As much as it can be phsically and mentally intense at times it is still true it's just damn food.
The stress or mood of the expeditor can also sometimes set the tone/ atmosphere of the kitchen. High levels of Cortisol and cooking go hand in hand. All the calm less stressful restaurants I worked at comes down to the leaders at the top of the brigade hierarchy. They set the tone
Omg it's so satisfying seeing all those plates go out to the customer. From a bench full of plates to a quick pace. Really cool.
Thanks!
absolutely killing it
man when the window starts emptying its the best feeling
Creativity, speed, multitasking, communication and teamwork is key 🔥🔥🔥
I love these chef POV videos! I can't wait to go back in the kitchen!
Killing it! Excellent service flow.
Making me missing my last job.
The way you expedite gets me hyped to go to work lol
Within seconds I was anxious 😂😂😂😂
Thank you for this! This was greatly beneficial!
"Yes baby, yes baby, yes baby" I think that would be a great ring tone or something 😅
Very needed video, at the same time cool performance, thanks for sharing this video
Reminds me of my head chef. This is how it’s done. Keep pushing your staff. Love it.
Thank you!
Gonna be training for this position next week, this video has me hyped and nervous at the same time 😂😂
I remember those days , the excitement, the pressure running food.
Damn that’s impressive.
I LOVE my job. I legit have chills.
I've never worked a kitchen in my life until a year and half ago, I got promoted to expo when we had NO staff and I sucked so hard the first two weeks. Shit, a short year later and now I'm Lead Expo Talent.... This shit is HARD but SOOOOO fucking rewarding
This dude is a baller and represents everything I wish I was... Mad respect to this guy..
Thank you so much for watching Lacey! Good luck in all your feature endeavors.
@@MattMigliore thank you! Keep doing what you're doing! You're a great leader. I need to work on my assertiveness in the kitchen. This was a good push.
Respect!!!
this video is very interesting. thank you for sharing.
Thank you for watching!
Omg...i'd crying! Haha
Jesus Christttt so many order-fires. This is absolutely terrifying. Beautifully orchestrated, and phenomenal leadership of his team thru that insanity.
I love peruvian food. Todo se ve riquisimo
LEGIT!!!
2:33 pissed me off so much!!! No hands after pushing the cooks aregghhhhhhhhh hahahaha so much emotional damage 😂😂😂😂😂
Classic FOH bullshit - fire everything at once but nowhere to be found when it’s time to run food
@@MattMigliore😂😂😂😂😂
I'd could only produce peanut butter and jelly sandwiches at a fast pace. These people are really earning their wages.
They're really busting their ass! It’s a career strictly for passionate individuals!
"Dude you guys are fucking assholes bro" Lmao I love it! awesome video, man! Cheers!
OMG that made me a nervous wreck!
nice hussle nice plating
If this guy was my head chef, I would be the hardest worker in the whole restaurant
Very cool video. Do guests mind sitting so close to the action?
think so, entertainment at dinner
I did this for for a short while as a food runner, cause the executive chef was fired and the sous chef was handling two restaurants at the same time. As a sous chef, it's a pain in the neck to run, but as a food runner???? It's a aneurysm, because a sous can demand and scream, but a runner has to try to push and not piss off the cook behind the line.
I learned from this
Nice, i worked the line in culinary school and have an expo interview monday. Ice done expo on a smaller scale in school.
You gotta keep that communication working, i didnt hear any "heard" from peeps.. does that piss you off?
This left me hyperventilating. . . & hungry!!
Yep
give those folks a raise. Now.
Rael 64 haha! Thanks for watching!
I do this for a living but at a country club , just as hectic
This is why we place people on the waiting list when they come in. To a order cluster in the kitchen
Four tiraditos all day.
How do the staffs remember what he call out?
@Ziio Shweleone usually each station gets their own p.o.s ticket machine
about to start working in fine dining, seeing this stuff makes me so fucking nervous but I can't wait
Did the stations get their own tickets or do they have that kind of immense memory?
I hear like nobody asking for anything
No, but each cook has like few dishes assigned, probably 4-5. That's also the reason a good mise en place is essential, every dish has its own ingredients next to each other, so you are not going to mess up
@@christianmendoza8107 yeah I know that but from my experience even 4-5 are enough to get stuff mixed up, mishear something when you just threw stuff into a hot pan and so on
always puts his sharpie back in the same place, got a good one.
lmaoooooo
Not bad expediting, but you could be a little more calm under the pressure. Believe me, your staff knows they need to push hard. You just seem a little shook. Its a busy night, retain composure.
Life of a cook. If you can’t handle the heat stay out of the kitchen.
Looks like a friday or saterday. For me atm unless booked for events.
That's a lot of tickets mannnnn..keep grinding.
Thank you!
And that's just five minutes
Damn tell the hostess to stutter the seating why is he getting 20 tickets at once
This is the best way to sink a ship 😂 destroy all of your cooks confidence
Feel sorry for the cooks its too busy because its N.Y.
It’s only 10 tickets my guy.. take a chill pill 😂😂
Where do you keep the cocaine ?!?
JK this is what a well greased kitchen sounds/looks like. Respect is hard to retain when you're commanding. Almost like a politician ... Keeping the people happy while dealing with the cooks keeping them happy too. Good shit
How the fuck does anyone remember the orders?
If everybody only has like 2 they would only have to count those up and down, own tickets or good memory
Don’t your guys know the word hustle?
At the 1:38 mark you can see food parked on the stick that stays there for quite a bit. Also with all the food runners you can tell servers are just getting sat way too much. Kudos to the kitchen though they pushed the food out while the chef/expo was playing to the camera.
Ha ha ha ha. 14 tickets. Makes me laugh.
14 tickets... Probably 25 open menus.
Let me guess you drop fryers? 😂
In fine dining 14 tickets stacked up, is a good amount. They are not slinging burgers here. Also, 14 tickets with probably another 14 about to come in real soon.
@@cmm3338 Exactly!!!
... and this is why the traditional hierarchy in today's restaurants doesn't work. either the food is too complicated to create in a short amount of time or the menu is too big. Look at the number of cooks and jack sh_t is making it to the pass. Maybe the chef of the restaurant could get on the line. Nah. That would be too much work. It's better to just open restaurant. Nail your name to the place and just repeat.
that was fuckin good