your POV angle is the best; gives the reality of rapid-fire, multitasking required of anyone working the front line. Organized - its high octane fun; disorganized - its total anarchy.
I have deep appreciation for cooks, servers, whoever that's behind the scene to give me comfort food. Your hard work helps people like me who enjoys a good meal during bad days and stressful hours. Respect.
From one chef to another…the most impressive part for me is how neat and organized the kitchen is.Mad respect brother.I’m digging the tunes too.In our kitchens we play 90s hip hop during lunch service and dinner it’s rock anywhere from RHCP to Foo Fighters to Linkin Park.
Awesome video, thanks for posting, however I don't see you guys tasting anything that you're making. Thought that you would check the seasoning on dishes before it goes to the passe. Maybe you guys have been doing it for so long that you just know?
hey jack. please share the kitchen experience you have, meaning the knowledge of the cuisine, is it just Italian, or do you have some other experience, like maybe french or Japanese cuisines? thanks
You’re doing all of the work but yet getting paid .02% of the profits. I hope they give you profit sharing because the amount of covers you do you need a commission based pay. If not, you’re getting ripped off by your employer.
It's interesting that you prefer to put the blancher pot rear center as opposed to in the corner. could you please share your rationale for that decision?
I find that I can use that back corner for my bigger dishes that take a bit longer and I know I don’t have to worry about that corner/ and it’s also just 1 extra handle that’s not sitting over flames getting red hot
Parboil it, portion it (usually by weight), store it in it in plastic bags in the fridge. When you need it, dump it in the water to finish it. Most restaurants do that.
your POV angle is the best; gives the reality of rapid-fire, multitasking required of anyone working the front line. Organized - its high octane fun; disorganized - its total anarchy.
I have deep appreciation for cooks, servers, whoever that's behind the scene to give me comfort food. Your hard work helps people like me who enjoys a good meal during bad days and stressful hours. Respect.
From one chef to another…the most impressive part for me is how neat and organized the kitchen is.Mad respect brother.I’m digging the tunes too.In our kitchens we play 90s hip hop during lunch service and dinner it’s rock anywhere from RHCP to Foo Fighters to Linkin Park.
Thanks heaps brother! 🔪🔪🔪🤙🏼
Mad respect for having RHCP playing in the background ✊🏼
That stack of tickets at the beginning 🔥🔥🔥
Let's hear it for the POV camera! You rock that sauté station, Jack. It's always fun to watch. Keep posting!
Another banger vid chef. Ever since I subbed to your channel my urge to go back to chef life grows higher & higher
Wish my kitchen had the teamwork and communication like this.
Running like a well oiled machine! Good job boys!! Great choice in tunes as well 😁
Rocking to slipknot while hassling down a million orders has gotta be the best thing a line cook can do
from a chef to another, would love to work at your place!
I appreciate all you do. Cooks have some of the toughest jobs.
Holy Crapinni, these guys are trained professionals! Excellent!
slinging it! great video folks much respect...20+ years for me
Boyyy That mise en place is on point!!
Good job chef
I need that playlist
Excellent work
Broooooo like I’m enjoying this externship you are putting on🥰🥰🥰🥰🥰
Cooking + Redhot chilli peppers + Australia = 😎😎😎🌏🌏
Bro me encanta como trabaja, aspiro algún día hacer eso y mucho más, saludos de locombia
Great work!
Just finished my shift, you boys are pumping!
What are the containers thrown into the microwave of the white stufff, mozz? Looked like onions
Amazing !!!!!!!!!!!!!!!!!!!
Thats a young mans game ...
Awesome video, thanks for posting, however I don't see you guys tasting anything that you're making. Thought that you would check the seasoning on dishes before it goes to the passe.
Maybe you guys have been doing it for so long that you just know?
Nice job. Whats the restaurant called?
Love the point of view and the diffrent camera angles bro! I'm to scared to put My Face In My Videos yet But I'll Get there 👊🍄
hey jack. please share the kitchen experience you have, meaning the knowledge of the cuisine, is it just Italian, or do you have some other experience, like maybe french or Japanese cuisines? thanks
Are those stainless steel pans or Aluminum pan? What brand and size please. 🙏 thanks
i fucking hate cooking with music, but fucking love your videos since im not cooking and i can just enjoy it :) cheers!
Woah Pasta Man 🍝 That was great! Loved the chest mount POV. What was in the 3 plastic containers that went in the micro?
looks like precooked white rice to me, maybe?
He said "we have to slow down any way" thats how you know your team is clutch you outpace FoH even with the printer rolling non stop
Yer an absolute savage!!
Some day I'll be that quick!¡😲
2:45
Bossing it as usual Higgott!
Miss ya brother
music playlist its the best hhahaha
Nice sized servings.
Chef mike is there
ok; is that a marinara sauce that you poured into the pan with the mussels? or some in-house variant?
Just a Napoletana Sauce
nice. looks amazing@@JackHiggott
How many times do you change the menu through out the year ?
Cool vid bro. Your setup is similar to mine lol but any way you can link that playlist my dude?
What kind of pan is that
You’re doing all of the work but yet getting paid .02% of the profits. I hope they give you profit sharing because the amount of covers you do you need a commission based pay. If not, you’re getting ripped off by your employer.
Beautiful
Where is this restaurant located?
Western Australia
Okay. I'm in the USA.
It's interesting that you prefer to put the blancher pot rear center as opposed to in the corner. could you please share your rationale for that decision?
I find that I can use that back corner for my bigger dishes that take a bit longer and I know I don’t have to worry about that corner/ and it’s also just 1 extra handle that’s not sitting over flames getting red hot
Clear the rail boys✊🏾
Saludos from paraguay
Kitchen hand never ending pan nightmare
what kind of chef coat is that?
Where do you store and how to portion the pasta
Parboil it, portion it (usually by weight), store it in it in plastic bags in the fridge. When you need it, dump it in the water to finish it. Most restaurants do that.
It’s only good for a day or so, so you prep it daily.
@@jeffforbess6802 thank you chef!
Madness 😮
What’s going in the microwave?
Just rice
Is there some kind of law that says at least one line cook at every restaurant has a cigarette in their ear?
None of the chefs would have a cigarette behind their ear , you might be seeing a pen..
You are fast 👍🏾
banger
I want my tips to go here, not the servers lol
Saute is for real psychos im a grill (any kind) fry or ultimately a pass guy (hate the window both sides)
I wanna be like u
Line cooks are cooks not chefs. The head of the kitchen is the Chef.
*Sous Chef enters the chat...
@@aiwithbrihaha
Microwave ovens should never EVER be in restaurants.
It's unprofessional and lazy.
as long as they arent putting the valuable stuff in there its no big deal. some water based foods cook better in the microwave
Cocaine is a hell of a drug LMAO.
Just need gloves G
didn't know you kiwis could move that fast
😂 Australian
Umm not a chef, just a line cook.
Probably graduated from culinary school. If he did, than he is a chef
Good job chef