20 Things To Know Before Becoming A Chef ECO SHIFT DRINK Ep2
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- Опубліковано 18 вер 2024
- So, for the 2nd Installment of "ECO-Shift Drink", we thought we'd have some fun. What would you add to the list? Please shoot them our way. We'd love to make another.
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I work at a Michelin star restaurant just outside of London. I get 3 days off per week and earn a good wage... probably better than those of more senior chefs at other restaurants. We also get lunch and dinner provided for us on each shift. Not all of these are true, it just depends on which restaurant you work for... one which cares for it's employees, or one that doesn't.
Currently a sous chef, I want to move to Europe and cook in Michelin, but I have a 2+ year girlfriend and I dont know how to dump her to leave :(
@@Eatadick420 ask her to go with u man especially if its a good thing yous have got going
Wow
Never heard that before
Give it time, Josh. Your restaurant will sell, your restaurant will close, you will get fired, you won't be there long enough to retire with any kind of income when your old. I sure hope your saving, investing, and developing other salable skills.
@@Eatadick420 -_-
I have just finished culinary school and worked in a couple kitchens and its so stressful but at the same time you find yourself thinking "I love it" , it's great ,you need to really like the kitchen to work there
This feeling is temporary. We all go through this. One way or another we end up loathing it. Enjoy the kitchen while you can, until you start dating...things will change.
Why does it seem that almost every chef on UA-cam hates being a chef and seems to hate themselves
Because we do
Apparently it sucks. Chefs get a lot of shit from servers / management.
I’m a piece of shit but I fucking love it
I’ve been cooking professionally for 14 years, and this video and dead spot on. And I love being a chef everyday, it rocks 🔪🔪 thanks for the video
Thanks, Alex, I have to say I love it too. This business is not for everyone and it definitely has it's challenges. I still am very greatfull for finding a career that I like so much.
I must say that Hospitality is on demand. So there is jo shortage of work.
Being a chef when you go to a restaurant with your friends or family you will definitely critic the food on your table.. and taste the flavour in a different way than the rest of the group
TRUE
Ive been cooking for the last 10 year I get paid a sous chef wage without being a chef. I get 2 days off and also work 45hrs a week. Never worked more than 50 hours in 1 week. But the rest you're deffinatley right about.
Been cooking for 10 years now. And all of these reasons and more are why I can’t wait to make a career change and live like a normal person. Socialize like normal people do. Have weekends off to spend time with family. Work mornings and be home when everyone else is.
Thank you for this vedeo! Not one of those 20 things bothered me enough to stop believing that I want to be a chef. My uncle is a big time chef and his advice to me is to “ never be a chef, your are working when everyone is out having fun” but I remember him saying it was what his passion was and I believe I am the same. Thanks for the vedeo man
Well I totally get not wanting the business for my loved ones especially my kids. However, I understand that when you find out what your supposed to be doing it's hard not to do it. So in the end you must follow your path and the hell with everyone else. It is a great career and lots of fun and lots of hard work. It all kind of comes together, and for me there is nothing else like it.
Im ok with all of this Chef, i Just love being a Cook!
Salomón Gonzalez yea after all these years I still enjoy making food for people. Just wish I still cooked as much as I wish wanted too.
Starting my culinary journey, taking a professional cookery course soon hopefully I'll enjoy it 😊
Ramsay Melvin how is it? Haha
rip to u
Lloyd Bonafide stfu
Ramsay Melvin it’ been a year dude how did it go
@@NarutoUzumaki-hj2hb probably in the kitchen
i just wanted to wash dishes and work again outside of the construction industry at age 46, kids are teens they need more money one in college, now after 8 months in the industry 5 at my new job, i am salad pizza line cook and banquet,utility dishwasher, and i love my job,started at dishwasher, have not missed a day yet, guess you know us well you had me at #3 .love the comradery here and i swore starting out i would néver move to cook because the stress levels......i wouldn't have it any other way . addicted to the hustle
Old Kinderhook The Trophy Room. Lake of the Ozarks Work for Chef Andy Raynor.
Most accurate list ever! I laughed till I cried, every single one was exactly right...forgot one though, you can never enjoy a meal out ever again, especially if the location has an open kitchen.
Hey there, awesome list that every chefs can relate to across different kind of kitchen I suppose
I am a line cook working for a chinese restaurant, though we do things completely different but the stuff you say are so true
I have became socially awkward cos I literally have no time for socializing.
And the ticket machine auditory illusion man, its crazy.
No holidays, long hours, often times make me question my passion for this job, but at the end of the day, the rush of a really busy shift is irreplaceable and the mutual understanding with your kitchen mates can be touching occasionallly.
Cant agree more with bad habits abd compulsory behaviors its so hard to quit once you started. I personally binge on caffeine and beer, recently started to smoke again after a year break, you just got to vent off the stress somehow
You feel great though when you realise how well you have honed your culinary skills.
Nice video really relatable
Nothing has ever been so relatable
Been a cook in japan for 5 years since 18 and i have no regrets!
The mind Of a krowboy thank you glad you liked it. One of the chefs I worked with lived at worked there I wish I could say the same.
Yup I've only work fast food joints and all your points are correct
Been cooking for 15 years and everything said was true
Edit over 20 years now and still true haha
Chef Life
Spot on, bro! First day off in 3 weeks, bank, bills, now wine and camels (it's not even n9on.. Had that burst of energy last night, did laundry then.
This was seriously on point! I've experienced it all and still have a ways to go!
TheCloudyChef T thank you glad you liked it
Wow! 👀👀you're even more real than the last chef I listened to! Sounds just like the career for me!😄
this man as well as chef george and matt that used to also be at honda center. Are truely unique gentleman.. it is a very stressful environment but watching them and learning from them is a once in a life time experience. it was a pleasure working for you guys.. #lovedthehours #lovedtheenvironment
Was a line cook made it to a nice restaurant as a dish washer 7 years later became the sous chef at the best place in town this video made my soul cry
In a good way? I know that my journey has taken me further away from cooking that I thought when I first started out learning. Thanks for watching Marco.
This video confirms every reason I've explained as why I won't cook for a living. I love cooking after work and enjoy doing it everyday for family and friends. I want to continue to be able to do that.
This is my kind of humor man, I love this guy XD
Great stuff Chef!!!
Sanitarium Ent. thank you so much !!
Number 13 had me week .. lol 😂😂 😂 I catch myself saying all day...and if my girlfriend is at my apartment in the morning and asked me if I want breakfast I have literally told her I'll take it on the Fly
This is spot on!!!!
ROCKSTAR LIFE!!!!!
Love food working in the bussines More than 15 yesrs love it and I still Cook for my big family and holidays, what ever they ask me for love it
I love the list and nothing scares me.
What scares me is being unemployed and all you say is a loooooooooot of work. Ilike it.
The list is a fun poke at what we do. It is alot of work but if this line of work is for you, you will know it.
@@ExtremeCulinaryOutfitters I am very new to cooking but so far I like it and what's more important, I have started understanding the processes. My mother was a terrible cook and wife is not much better. I tried cooking a few dishes and I realized I could be decent at this craft.
I use scale, I pay attention to temperature, texture, look of it and of course, taste (and many other factors too). I mean I am tasting it while cooking so I know what I put on the plate.
I know bad cooking pretty well, I try to do the opposite.
A big question to you Chef, I want to call local restaurant owner - it is sort of fine dining and ask if there is a chance to get some unpaid apprenticeship in his kitchen. *What way should I approach him?* Any advice - much appreciated!
Once again, thank you for this excellent video.
My opinion it would mean more to me if you tried to talk in person about working the restaurant as an apprenticeship and not calling on the phone. Not sure where you live, but a lot of places in the US can't let you work for free anymore for insurance and workmans comp reasons. I would go in person, ask to talk or set up a time to talk about what you would like to do. Remember you are going to have to earn your way, sort of speak, so you might just watch or offer to work the dish pit so you can be a value to them. Hope this helps.
I'm 13 and I really want to be a chef. I have never cooked American food but I have cooked Vietnamese food. I'm gonna try to cook American food.
Omg this is so spot on
I have never felt so seen. I think I’ve been gaslighting myself that it’s not that hard. I love kitchen work I’m passionate about it. I’m 23 and the head chef of the evenings at the place I work. Been working in industrial kitchens since I was 12. Grew up cooking in brasil and with my mom. Been in the industry for 5 years now. Never went to culinary school or got official training. I just had my mentors that I worked with that taught me everything I know now. Plus hours and hours of research and reading books. Got my own knife roll. And In a male dominated industry it’s been hard it seemed like whatever guy that was hired immediately got promoted. But I waited and endured and proved myself with Gods help. And now Ive been asked to run a separate restaurant that my boss is opening up soon. So God willing I will be the head chef there and have a Sioux chef, line cooks and prep team.
Thank you chef, this was spot on. 19 is my favorite lol
Worked in kitchens all throughout college. I love manipulating certain ingredients and creating things. Currently debating on pursing a culinary career or going back to teaching. I love cooking for people but the part that gets me is the amount of hours. It might be best to work a career with normal hours and customise your kitchen and host dinner parties with your time off.
This is exactly what it is to be a merchant mariner like myself also
+Jesse Martinez cool, I had some family members that were merchant marine.
Looking at grandma after she says something. Me: "All day" Her: "Heard"
I just started cooking at a smoothie shop around the corner. This is so true already.
Ah yes "Chefs funk" is very true. Got me smelling like tomatoes, old grease, potato starch and sweat 24/7 ;n;
After retiring from 26 years in the military, I thought, "Why don't I learn to cook? Hell, I'll go to culinary school." Oh my Sweet Jeeeezzzzuuuusah! The frickin' classes are 5 hours without a potty break. It's a sh-t storm getting assignments done on time. The Marines were easier and they gave me clothes, travel, and respect. Now I have great retirement income and medical care -- that'll never happen as a chef... What in heaven's name do people still want to become modern day slaves for?!?! It ain't the money! It ain't the sanity either. Could you please do the follow on video of THE 20 REASONS TO BECOME A CHEF?
My dad used to be a chef at a restaurant and I recently told him I want to go down the same road. I thought he was joking when he told me how hard it actually is. but you are saying the same exact things he told me
This guy just picked apart my life better than a psychiatrist or a psychic and I’m not a chef, I’m just a line cook.
4/7 nights a week I have a nightmare about the ticket machine noise thats facts
😂 and many of us do.
UGH the ticket machine. All day everyday lol 😂
Thought I was the only one im glad im not alone
Yes, this is true.
Been out for 24 years and still resonates. Especially when I'm getting served in a restaurant.. brings back sick sick memories
ECHO !!!
CHEF.
I WAS BUSY DOING WHAT I LOVE IN LIFE!!!!
My fiance asked me where her phone was the other day. In my half asleep drunken stupor I said "check the fuckin walk in, bet were 86'd again". Been a line cook for 3 years, before that, a prep cook, and dish before that. I earned my way to the line and every step taught me the dicipline id need to rock tickets out the window like nobodies business. I cant remember what its like to have arm hair that isnt burnt off, or feeling in my finger tips for that matter. My whisk, my knife, my spatula are an extension of myself, and the heat of the kitchen is my home. My profession is paved with blood sweat and tears. (Literally.) But I wouldnt have it any other way! Bring it on Chef, this is what we do.
+Jacob you nailed it. So glad you liked the video.
Extreme Culinary Outfitters absolutely. My first day in the kitchen was unlike anything id ever experienced, but one thing was for absolute sure. The cooks were rockstars, and I wanted to be one of them.
Very true love this video!!!
Thank You Chef we appreciate it
Thank you for the video:) I really want to learn more about the culinary world but I'm still hesitant since I have no culinary degree and am currently in the military. Still trying to figure out whats the best route I should take. Im too comfortable where I am in life now and am still hesitant on making that step. Any advice is welcome! Thanks again!
Hey, the best thing I think you could do is go get a job in a kitchen of place that you like. How much more time do you have in the service? When you get out, start working in a kitchen and work in the best place you can that will give you a shot. See if you like the business and what it has to offer. It is NOT for everyone, but for the ones that it is for, they will not do anything else. If you still love it after year and have a better idea of what you want to do in the culinary field then see if a school is a good option. I know school helped me, but at the same time, it is expensive as hell. If you want to open your own food truck or restaurant, maybe going to school is not a good idea because of the debt. However, if the service is paying for it, it could pay off years down the road. You can always send us an email if you have more questions.
Heyy it's been 3 years if you don't mind can i get an update on how is your culinary plan going?
I passed it yess I didn't even get scared all the things you said
I still really like what I do and it's has been 20+ years. I have hated it somedays and loved it others but it definitely has been worth it for me.
@@ExtremeCulinaryOutfitters does a chef take your whole life
It did for me for awhile, but I had this drive to be the best and that comes at a price no matter what the profession. However our business is nights and weekends so you become left out of the "normal" world because of the hours.
@@ExtremeCulinaryOutfitters can you choose a day not to go to work and do you even get married
In the beginning when I was coming up in the kitchens you didn't have a REAL option to choose the day but those were different times. I'm married with 4 kids , but that has alot to do with my wife and her dealing with it. I missed so much of some of the older kids things trying to climb the ladder. In the end it paid of for me and my family. The job isn't for everyone, but it has been for me so far.
These things are so true :D
oh dude i just had 3 days off and cant wait to get back on the line
Am 15 and I want to become a chef am actually learning little things about chef and The time I learned new things I begin to love it !!
And drink!
Number 5 is Great🤔
That’s are reasons I want to change career. I’ve been working in the kitchen since I was 16 but even after many years I’m not good enough to become a chef.
I still like cooking at home.
Cooking at home is one my favorite things to do
Lloyd Bonafide haha, just because cooking at home is very enjoyable, his point remains. Even if you enjoy it, you never really feel like doing it more than half the time!
Yyoooo the 19th one is me and I'm not even a chef yet
you have gotten it this as close to perfect as you can without going into to much detail I would have gone into more detail about drinking culture but the may just be a UK thing not sure
#3 hit me hard, I’m over a year into my journey, none of my friends understand (I’m 18)
When I’m out at a party or even a restaurant I’m like “huh I wonder what the kitchen is like” and find myself looking around to peer into the kitchens lol
Fuck...12 is so true i hallucinate ticket machines
Accurate !
Omg everything you said is true
Things sure sound different in America or other countries compared to the UK. I work as a chef and do 45 hours a week with good pay. I don't know why it's common to work 100 hours a week or so. That kinda sounds like a scam, lol.
I just started cooking at 20 years old I did prep for my first two days and then he moved me up to line cook he’s paying me $18/hr and I’m already talking to him about helping with inventory and pricing so I can help him with his roles and push myself to that chef position. In all honesty you just have to take the initiative I’m not a pussy. When he hired me he said I’m barely worth $14/hr but he said since I got paid $20/hr last job he’s gonna throw me a bone and he said he sees something in me but he said his tip cooks get paid $20/hr so he really threw me a bone. First five days he said I sucked , after that he said it was the best pay grade investment he made. He said once I learn everything about the kitchen he’ll let me do inventory with him and help him do some of the pricing and shit with him. Only been here for like 3 weeks and I’m already almost a chef just need to learn the kitchen
love you!!
Good job..geme some beer..😂
Paused @ 04:45; Every word, as always Chef ! But days off, yes ! No idea what to due with mah ugly arse on a weekend night off !
+Chef Dean the weekend night off is a lonely place for a cook!
Looking for a chef mentor. Serious inquiry.
I know this is an old vid but i am going to cooking school to become a pastry chef but i wanted to know if i could have a stable income as a pastry chef and also let women take small breaks to breastpump at work?
Jannel love well I will speak to the part about making a living becoming a pastry chef. There are a great deal of people who make a decent living being a pastry chef but there are great deal that do not. There is an enormous amount of time that you have to dedicate to "climbing/earning" your next job. It takes a lot of sacrifice to get where you want. That is true with almost everything. As far as having a place to pump , it really depends on where you work or where you live. Where do you live currently? Is your plan to run your own place or work for someone?
Extreme Culinary Outfitters I live in Los Angeles, and i would like to work for someone then eventually run my own buisness. Thank you so much for replying i was kinda worried about providing for my 6 month old.
Jannel love very cool. I work in Orange County , I know several people that make a living doing pastry. The bug problem is that it can be one of the first areas to get cut in most places. I would try to be as veratile as you can in that field. You should work for the exact type of place you would like to have of your own. As far as the breast pumping, I think some people will have no issue and then some might have issue. But most of the time I find that if your a strong worker people in our business will be sure you get what you need.
Monday’s and Wednesday
Well said
I hear the chit machine all the time
Dead ass so fucking accurate
Tony J thanks, would you add anything else?
Extreme Culinary Outfitters relationships are fucked bc/gf, be prepared that at least someone you work with is doing drugs 100%, if you can’t do dish get the fuck out, own your shit,
Extreme Culinary Outfitters and that you will be sexually harassed, name called, bullied, but at the end of the day that’s your family they do care and once service and break down are over, it’s dropped.
Starting my journey to becoming a shef and mostly all these apply 😂😂😂
Behind, hot, corner, sharp, side, 86
Those are the words we use yes. . 86 the chicken alfredo. ....carry pans straight out of ovens ....HOT PAN. CORNER.....Sharp. Means. Carrying cutting knife ...behind. In front. Terms I call out to the line members when traveling back n forth during rush or busy orders...side. Is. Side of truffle fries...parm fries. Side of dressing. On my line .. We have more....not appropriate here...Lol...
HEARD!!
ON THE FLY!!!
I work in fast food... most of these already apply 😂😂
Dude you are dead on
Thanks I appreciate that.
How about the person they just started dating.. probably not gonna stay?
Wait - hol' up ...people still have friends?
My dishwashing days got my foot in the door my chef my food services director of sales and my coworkers love me. I bust tail 7-9 hrs a day and help them with their work. I find myself going into work earlier everyday......last night the dish room got the best of me ...started. Slamming. Dishes. Around.....not good when appetizer plates cost 40$each... Entree plates. 65$
Do most of these still stand when you get to a point like where you're at? I'm a young cook, only 21 and have been cooking for about 5 years. One of the things I'm looking to do is get into a corporate area, or contract catering company, and do something like run the food operations at a stadium. I want to do this in the hope that by the time I'm 35-40 I can live a somewhat normal life. But are you still putting In 70+ hours, no holidays, etc..?
Well they still will stand but at different levels, this is mostly about working in a restaurant which was severely true when I was coming up. I currently run the food operations at an Arena and have been doing it in this sector since 2004. There are weeks that I put in over 70 and there are weeks I do not. However I work for a self-operator, I am basically the second person in charge of the FnB program here. Meaning there are no other properties in our portfolio for us to go and support. Which can be something you do at other companies. I think that Sports and Entertainment offers a good option to close to normal but we still work a ton.
Extreme Culinary Outfitters my dream right now is to actually run the FnB operations over at Heinz field haha, gotta dream big right? Thanks for the reply though, I don't really know anybody that runs operations of the same scale you do..
Ok, well so you are based out of Pittsburgh? If you have not applied there you should. I recommend you work for George Drackulich he is currently the Executive Chef of PNC Park for Aramark. He is one of the most creative and talented chefs I have worked with. Start there and get experience in SnE and then you can go over and take over the Heinz Field.
Extreme Culinary Outfitters no actually I'm from New York (Long Island) but I love the steelers and I do really like the city of Pittsburgh, more than NYC. I know, sounds crazy but the city's too expensive and busy for me lol. Any suggestions for that?
True
These are all facts if you work in a chain resteraunt... Most of these do not translate to catering or gigs...
So fucking true lol
Thats a fucking raw content low it!
I really want to be a chef but I'm not sure if I should actually become one.
6 and 7 truly hit home. "bowl of cereal" how does he know?
Kinda sounds perfect. 🤣
9 is so ture😂😂
80 hr. shifts and not like it
Wondering why they're in the field?
all of this, it's all true. its depressing to hear my life voiced out loud.
Does the Chefs also get tips like waiters
Soumyajit Biswas nope most are salary based.
Hahahaha.PANS! Please
What about the bad restaurants and employers which takes the service charge and short shift their employees when there are not making pass there profit margin, and abuse their workers.
The only that hit me is losing my friends... I cant imagine that
Too bad cook industry in indonesia still got low wage for the employes, including me 😥
Where the hell does this guy work 80-100 hours a week lol that's more than double a full time job
Oh my god...the fucking ticket machine. FUCK.......fuuuuuuuuuuuuuuck.
+Aaron Westley oh for sure I wonder if that should be in the pet peeve video too, lol it can haunt you.
Can? Does. I stopped working the line for about 4 years, still had nightmares and some sort of weird PTSD when we'd go out to eat somewhere, where I could hear the machine. I never knew such a small thing could destroy your mind so badly. LOL. TO THE COOKS!
ohh lord i though i'm the only one bruh
Ive been in a kitchen with screens for a year now and i still hear the ticket printer in my sleep
Woah, I have never worked in a kitchen that has the screens for a long period of time. Do they beep or anything annoying or just blink and change color?
I wanna become a chef I’m 24 with a 2 year old any advice
Hey Eric, are you currently cooking are just want to get started on the way to being as a chef? The list I did is a fun poke at all the things that we deal with. The nights and weekends are almost always an issue though. Unless you go work in a business cafe or something like that. I missed tons of things because I was working when my oldest two were young. I have been able to be home for more now that I am not traveling as much. You just need to know that it takes some time and you will get out what you put in, or at least I did. I was able to make it work. What kind of place where you wanting to work in or run?
It’s very awkward only been boh for 2 years