I personally hate others music during work. Idgaf if it's prep, dishes, or just cooking. No one wants to hear your horrible music. What an airpod or something
Bruh this was so relaxing to watch, quite the opposite from what service usually is like, hahahaha I really would love to see what those mushroom stock gnocchi look like once they are plated!
this looked like the most relaxing dinner service, love it. The restaurant I work with does 500 to 600 (weekends) a night and in holidays 700+!! its horrible because one can't focus on technique, plating, cleanliness etc. Where is this??
My first week i remember getting clowned bad by my lead cook santiago for being too slow the crates brought back the memories lol. He kept sliding his crate around he was sitting on smoking like 4 cigarettes on our 20 min break lol. He was beast tho he showed me all his tricks. He died of covid in 2022 i miss him.
Do be warned that you absolutely have to tell customers if you use grapefruit juice; it can interact with some of the most commonly prescribed medications out there in very negative ways.
I really liked this video, felt like i was there in the kitchen with you, alos it wasnt rushed or stressful like some restaurant vidoescan be, please make more :)
Very professional kitchen (a few goofballs from the front excluded). Really captures life in the back of the house. Tough job to be sure and done extremely well Sir.
12 oranges 2 Grapefruit 1 Lemon take all the juices mince 2 shallots and 4 cloves garlic 1 cup honey 1tbsp dijon mustard put everything in a blender and emulsify it with 1-2qts canola oil until you get the consistency you wanted. salt pepper seasoning.
This gnocchi is more based off of pate au choux (choux pastry) method. Gnocchi is a varied type of dumpling. Traditionally it is made with potato but can be made without. I just learned this the other day also :)
@@DemonsDeath08 yes i know the choux pastry, i am a chef too from italy , those kind of gnocchi in italy we call gnocchi alla parigina, just we use them as a side dish for a meat maincourse , because although they are deliciuous i find them a bit too heavy to be served as a pasta dish .. but maybe not everyone agrees with my point of view
@@milothegreatful I've been a chef in New York City for over 30 years You're not allowed to do that That's f****** gross they literally have special cooling racks that you're supposed to put meat on not towels that goes against multiple health code violations look up the laws
i think that there's a lot of potential in this channel. i would say to tweak the camera angles just a bit to a point where what you are doing is the main thing on the screen but also people in the background doing things, or you getting supplies and such. also if you could talk for the full 13 minutes i think that you would have a successful channel. and maybe the tweak the color gradient. other than that i think you have a lot of potential! keep it up!
That 8qt has lines on the side you grabed 4 qts when you needed 3 read the mesurments on your container Chef. Your also wearing a 200 dollar apple watch, why? It's just going to get destroyed.Good looking steak.
Wouldn't be a true line dawg if you didn't eat you dinner sitting on an upturned crate. Cool video!
First no music during prep was my first red flag and then resting meat on a towel. Fuckin gross
I personally hate others music during work. Idgaf if it's prep, dishes, or just cooking. No one wants to hear your horrible music. What an airpod or something
As an amateur chef who loves dining out, I just want to say, “Thanks for all you do!”
thanks man, this video gives me hope of enjoying a job like this. Ive been putting more and more practice into my food. Keep up the hard work.
not pictured: the closest bar getting invaded by the kitchen staff after closing.
Bruh this was so relaxing to watch, quite the opposite from what service usually is like, hahahaha
I really would love to see what those mushroom stock gnocchi look like once they are plated!
this looked like the most relaxing dinner service, love it. The restaurant I work with does 500 to 600 (weekends) a night and in holidays 700+!! its horrible because one can't focus on technique, plating, cleanliness etc. Where is this??
My first week i remember getting clowned bad by my lead cook santiago for being too slow the crates brought back the memories lol. He kept sliding his crate around he was sitting on smoking like 4 cigarettes on our 20 min break lol. He was beast tho he showed me all his tricks. He died of covid in 2022 i miss him.
Do be warned that you absolutely have to tell customers if you use grapefruit juice; it can interact with some of the most commonly prescribed medications out there in very negative ways.
Nice job dude. Sweet vid. Show us your technique next time on that filet. It looked so good. I always mess mine up when it's thick like that.
I’m a line cook as well. Don’t stop making videos I want to once I get more experience in the kitchen . You did a great job on this video
'Nother fellow line cook, just wanted to tell you the ending was superb.
I was a line cook for ten years. This just made me miss the old days. Great video.
Hopefully you get paid well for that work restaurants can be stressful
A true line dawg wouldn’t be sitting down to eat. The garbage can is there dining room table
You've got to use some kind of juicer for citrus, electric or mechanical.. you're losing 50% yield
Plus giving yourself tendinitis down the road
Spot on! I was a purist and using my hand for years until I caved and bought a handheld juicer and never looked back.
Ready to eat food requires gloves 🤮🤢
I'm crying rn, i worked on a hotel, i lost the dream job...
nice video great video to learn what they do in the kitchen, I hope you make another similar video, it is very dynamic and interesting
More kitchen vlog bro…. Mantap
The 1 part I wanted to see was in fast forward so quit watching
Awesome 👏🏽 Video thanks 😊
I really liked this video, felt like i was there in the kitchen with you, alos it wasnt rushed or stressful like some restaurant vidoescan be, please make more :)
What kinda of pans are those? Carbon steel?
Can you make more of these?
Thanks for the video
More of this please.
Not sure if you do, but make sure to warn people about grapefruit. Some medicine interacts with grapefruit really badly.
tulisan tangan lu udah mulai bisa dibaca sekarang yon hahahaha
Gara2 ada kamera do malu wkwk jadi soso bagus2in
well disciplined young man...i see good things for u in the future...good blessings to u
Very professional kitchen (a few goofballs from the front excluded). Really captures life in the back of the house. Tough job to be sure and done extremely well Sir.
Anyone else realize the tools in his jacket pocket switch from the right to the left side like some voodoo black magic?
Gj we'r wating you for others video ❤️
Thanks. Those dishes look good.
Good luck from Vancouver (British Columbia, Canada)
I subscribed just based on how he ended the video. I loved it
can u drop the recipe from the orange thing?
12 oranges
2 Grapefruit
1 Lemon
take all the juices
mince 2 shallots and 4 cloves garlic
1 cup honey
1tbsp dijon mustard
put everything in a blender
and emulsify it with 1-2qts canola oil until you get the consistency you wanted.
salt pepper seasoning.
@@leonardosongingiran7089 thank you very much !, if you would be interested to trade some recipies i would be down :D
Nice video, man. Hope to see more!
What would be some avarage range you get paid for doing line cooking in USA anyone? Per hour ofc...
minimum wage up to about $20
Keep making videos!
i do miss it, sometimes...
I love this🙂🙂🙂
Nice vid
why the flour for gnocchi you tost it and then you cook it with hot water, is not gnocchi supposed to be make with potato ?
It's a mushroom gnocchi, not potato gnocchi. I made it with roux + mushroom stock and finish it with egg gradually to the dough on a mixer.
This gnocchi is more based off of pate au choux (choux pastry) method. Gnocchi is a varied type of dumpling. Traditionally it is made with potato but can be made without. I just learned this the other day also :)
@@DemonsDeath08 yes i know the choux pastry, i am a chef too from italy , those kind of gnocchi in italy we call gnocchi alla parigina, just we use them as a side dish for a meat maincourse , because although they are deliciuous i find them a bit too heavy to be served as a pasta dish .. but maybe not everyone agrees with my point of view
You rested the steak on a dirty towel.... Gross
It was a clean towel with steak juice hes trying to keep his board clean.
@@milothegreatful I've been a chef in New York City for over 30 years You're not allowed to do that That's f****** gross they literally have special cooling racks that you're supposed to put meat on not towels that goes against multiple health code violations look up the laws
@@chrisklark4879 you are also supposed to have a green card to work in America but the kitchen ignores that too.
That towel was a definite WTF moment. Who rests on a towel.
@@milothegreatful what
Gj Man! =)
Well done Chef!
Happy working 🤩🥰
👍🏼
i think that there's a lot of potential in this channel. i would say to tweak the camera angles just a bit to a point where what you are doing is the main thing on the screen but also people in the background doing things, or you getting supplies and such. also if you could talk for the full 13 minutes i think that you would have a successful channel. and maybe the tweak the color gradient. other than that i think you have a lot of potential! keep it up!
broken cambro = sad face
Towel meat rest is even sadder face
That 8qt has lines on the side you grabed 4 qts when you needed 3 read the mesurments on your container Chef. Your also wearing a 200 dollar apple watch, why? It's just going to get destroyed.Good looking steak.
relax dawg 😭
Bro made one video and called it a career, lol.