Missed you bro!!! I always watch your videos whenever I need to free my mind. The way you work so in sync and calm is awesome.. Please, keep this videos coming.
@@flipcooks2 its fucked up. i get off the line, get home and showered. only to watch a 40+ min vide of a guy on a line. would love to come cook there. makes my burger flipping look boring.
Bro wtf happened to the fire stove setup???? That was awesome! I do bet the heat from that was absolutely insane to work around though so maybe for the best
Good stuff, looks tasty. Some fish looks a bit overcooked tho and I'd change the cloth a bit more. But, very pleasant to watch the calm way you're handling the service!
How are you liking the newer style ovens? I started watching when you had the open fire underneath (and the occasional battery powered blower stoking the fire).
Fellow cook here. I enjoy your vids. Personal suggestion, you could not even read this and i'd understand lmao but I always prefer prepping sandwiches on the board or a separate cutting board and transitioning them to the plate. My thought is you can always wipe your board/surface after, but cleaning the plate is time consuming. And unless you have expo, you're the only one that's gonna take care of it. It's all preference at the end of the day. You're doing a great job regardless. I'd happily dine in at your restaurant👍
Question, so with new ovens…do you start those up as part of your shift or are they already started? It would cool to see them started up from cold…if that’s possible. Thanks again man!
How do the ticket printers work in this kitchen? I've only worked at a local bar & grill (with a much smaller kitchen space), and the whole place gets two tickets printed - one for front, one for back. Does every station have its own printer here? Sidenote - videos like these kinda make me want to be back in the kitchen even after my shift lol. keep up the good work
Solid service boys.. well done, this brings back so many memories 🤙🏽 of course I have my critiques because I'm a chef / part time asshole, but Ill keep them to myself because I'm a chef/part time gentleman.. overall good show. Cook well fellas. 👍🏽
when exactly did having tattoos go from being an act of insubordination, rebellion, iconoclasm ...to participating in an act of mediocrity and (being gay) ?
Who cares if he has tattoos? It’s a free country. Dude can cover himself or not, and if being a chef at what I assume is a top restaurant is mediocre then what’s your definition of success? Being a parasitic company executive grandfathered in by familial lines who makes 372 times what his highest paid employee does?
I thought I was a genius the other weekend when I stole the FOH coffee carafe to use for my hollandaise over brunch. Now I just have to get a real one because they all smell slightly of coffee no matter the washing.
I’m not gonna leave the restaurant where I work at but we do exactly what you do but we do it better and then on top of that you’re not even wearing gloves that’s kind of gross
I watch these kind of cooking channels all the time, but this kitchen is super interesting.
What are some other channels you watch? I love these types of videos and am always looking for more channels
@@carolinethos www.youtube.com/@MrT2022 Is another one with regular uploads
Missed you bro!!! I always watch your videos whenever I need to free my mind. The way you work so in sync and calm is awesome.. Please, keep this videos coming.
I second this comment! missed the vids!
I love how every cook has their own spot, nobody else reaching over you all the time. I'd love to cook here.
@@bdevlinmilsim yeah it’s a blessing
I love your setup chef. Beautiful work, clean fast and efficient
Popped up in my feed. Was watching you plate the salmon and heard XG - Shooting Star come on in the house. Instant sub, bro!
one of my favorite channels.
thank you!
@@flipcooks2 its fucked up. i get off the line, get home and showered. only to watch a 40+ min vide of a guy on a line. would love to come cook there. makes my burger flipping look boring.
The kitchen makeover is insane
Bro wtf happened to the fire stove setup???? That was awesome! I do bet the heat from that was absolutely insane to work around though so maybe for the best
if this resturant is in boston and walking distance of stuart street and kneeland im literally going as soon as i get the chance! All looks amazing
I think it’s in Pennsylvania somewhere
Good to see you back!!
Thank you for the new video what did put in the round. Brown bowl with a sauce
octopus maybe
Good stuff, looks tasty. Some fish looks a bit overcooked tho and I'd change the cloth a bit more. But, very pleasant to watch the calm way you're handling the service!
I’ve missed you!! Great video !! 🫶🏽
i can watch you cook for hours
im back from cooking for hours to see you cooking bro!!! my favorite channel, question whats the name of the restaurant
blackworth, glad you enjoy!
Exist to live! I like it..... Your doing it!!
Always!
How can something look so relaxing and so stressfull at the same time :D
all about balance. only becomes stressful when you start to lose control!
yooo whats that tune at the beginning? absolute gas.
How are you liking the newer style ovens? I started watching when you had the open fire underneath (and the occasional battery powered blower stoking the fire).
they’re very efficient and cleaner but not as fun!!
@@flipcooks2 I was thinking probably not as fun...oh well, efficiency = cost savings in the long run. Love the videos man!
@@andrewleatherman4931 absolutely, i appreciate it!
I knew when i heard slim playing in the background shit was real.. look at homie too he carrying that whole shift
do you ever throw tickets into the fire or is that not advisable
Is that Josper grills I’m looking at
@@thomasmarsden8344 yep
Glad you posted it has been awhile.😁
1 hr vids pleeeasee
What's the big white chunk that goes with the fried eggplant dish?
And the chunks of pork belly looking dish that's portioned in the little baggies? What dish is that?
yep just bbq pork belly
swordfish!
What happened to the wood fired grill?
we had a fire last year
When you walk behind someone, are you saying "done"?
behind, generally
What is that fish looking burger? And what is that sauce topping for it? Dill creme fraiche and arugula?
salmon burger, with yep arugula, and tzatziki(yogurt and cucumber)
What type of restaurant is this?
Fellow cook here. I enjoy your vids.
Personal suggestion, you could not even read this and i'd understand lmao but I always prefer prepping sandwiches on the board or a separate cutting board and transitioning them to the plate. My thought is you can always wipe your board/surface after, but cleaning the plate is time consuming. And unless you have expo, you're the only one that's gonna take care of it. It's all preference at the end of the day.
You're doing a great job regardless. I'd happily dine in at your restaurant👍
yeah you’re absolutely right, usually it’s a not a big deal but if there’s a “messy” plate, expo will take the time to wipe it quick!
As another cook, I just gotta say your last sentence of the paragraph needs to be said more. Love that comradery and understanding.
What is your favorite thing to cook at the restaurant ?
Question, so with new ovens…do you start those up as part of your shift or are they already started? It would cool to see them started up from cold…if that’s possible. Thanks again man!
yep usually fire them up an hour before service so they have time to get up to temp
@3:19 is that XG?
They rockn' with the dream team.
No way I’ve been in your vids in a suit as foh and in the trenches with you 😂🖤🖤🖤
full circle‼️
I don't know if you can answer this, but where is your restaurant? We'd like to eat there.
It's in his bio
Lititz, PA
Your kitchen looks different? Equipment change ?
yep charcoal josper ovens now
How do the ticket printers work in this kitchen? I've only worked at a local bar & grill (with a much smaller kitchen space), and the whole place gets two tickets printed - one for front, one for back. Does every station have its own printer here?
Sidenote - videos like these kinda make me want to be back in the kitchen even after my shift lol. keep up the good work
@@awesomepuppy42 yep each station has their own, so five individual ticket print out every time
@@flipcooks2 damn just a single printer makes me anxious enough lmao. bless you guys, hoping to try a kitchen like this some day
Wait, why did they change the kitchen!?
No more live fire?
good job
Fresh ink?
yep!
Could give a tour. Of the whole restaurant on camera some day
We back!
Solid service boys.. well done, this brings back so many memories 🤙🏽 of course I have my critiques because I'm a chef / part time asshole, but Ill keep them to myself because I'm a chef/part time gentleman.. overall good show. Cook well fellas. 👍🏽
🍿🍻
Bussin
Isn't that towel just harboring bacteria? Why not change it out every 30 mins-1 hour at least?
when exactly did having tattoos go from being an act of insubordination, rebellion, iconoclasm ...to participating in an act of mediocrity and (being gay) ?
must be the weather
Who cares if he has tattoos? It’s a free country. Dude can cover himself or not, and if being a chef at what I assume is a top restaurant is mediocre then what’s your definition of success? Being a parasitic company executive grandfathered in by familial lines who makes 372 times what his highest paid employee does?
playing #1 stunna i already know you're over 40 years old
👀
Using a thermos for sauce, huge iq.
‼️
RIGHT? His IQ for that sent my brain through the roof.
I thought I was a genius the other weekend when I stole the FOH coffee carafe to use for my hollandaise over brunch. Now I just have to get a real one because they all smell slightly of coffee no matter the washing.
I’m not gonna leave the restaurant where I work at but we do exactly what you do but we do it better and then on top of that you’re not even wearing gloves that’s kind of gross
interesting!
Gloves, lol. You've got more to worry about than gloves in most restaurants. This guy's place seems clean and well run.
Serve Burned food much?.....effing disgusting!
@@philipvclarke4902 charred and delicious
@@flipcooks2
Slightly charred is acceptable -> your version resembles charcoal!....Effing UGLY!