Man I knew you worked hard H but never knew how hard you worked to bring all these dishes and recipes to us, on top of vlogging and taking us behind the scenes nonetheless. I feel like a broken record by saying it but we really appreciate you and all you do to bring your world to us! Cant even begin to describe how much of a relatable inspiration you are man lol
Congrats on all your accomplishments and don't stress or sweat the small stuff. Progress not perfection! Another great video, really enjoy your content! Cool to see your comfort on the line, and the budonoki guys seem so adorable💜
Thank you for showing the realness of the restaurant industry & how much work goes into everything it takes to make them run. It’s definitely not for the faint of heart. Im not a chef, but a bartender & server for the past 10 years
Thank you for another awesome vlog! I love your reflections and details of the insane amount of work, precision, timing involved in a restaurant kitchen. There are so many cogs! It would amazing to see your recipes wherever they get posted!!
the video may be titled "the calm before the storm," but coming home from work to watch this makes me feel so relaxed everytime you post. Thank you for being so genuine and I love the pacing and length and content of these vlogs!
It is so cool to see a self-taught content creator cook branch out into the restaurant industry and bring his viewers along for the ride! I have always enjoyed restaurant/food culture media (chef biographies, Lucky Peach, Chef's Table, etc.), but have never seen someone approach the industry through vlogging and having been a content creator first and foremost. I personally went to culinary school and worked as a line cook for 3+ years (before quitting due to an injury) so your videos of recipe creation and testing, ordering, prep work, learning from other cooks, line cooking, and general back of house camaraderie feels very nostalgic and true to life for me. :') Also the fact that you're talking about producing a cookbook with Chris Ying is just legendary. Keep it up!
Congrats brother 🎉🎉. I wish that I could have the same opportunity as you do. I love cooking but could not find the time and this much effort to do this kind of stuff just yet. Will keep following your journey
Good on ya brotha!❤ love the vlogs! People don’t understand how hard a chefs job is. - Sincerely, a home cook who’s worked in the business for 5 years but got out of it because it wasn’t my passion. I love your videos! Well edited, you’re doing the damn thing. Good on you bro!
In all honesty and trying to give the best advice as someone who wants to see you succeed in this industry. You mention you want your own fine dining restaurant so it’d probably be best to work in a kitchen like Budonoki for a year at least to adjust to the lifestyle and honestly learn real world situations like you did with the blanching over steaming situation, you got god given talent and you just need experience to flourish
@ Miso dressing: Soy has lecithin just like mustard and egg yolk thus why it’s a great emulsifier. Soy lecithin a super common emulsifier in processed foods and snacks!
If you can’t make it to the gym. Just bang out some push ups and body weight squats when you get out of bed to at least etch resistance training into your daily regimen. May not seem like much but it’s more of a mental and discipline thing.
Fantastic videos man! Can't wait to do something cool like this one day. Could you please tell what camera you use on your person, when your in the kitchen. Is it a GoPro that clips to your apron?
I learn so much from your video. Not to feel guilty, sharing, the feel goes through when we start something, the doubt everything is peaceful and makes me feel better. I am from Bangladesh, I really wish I could try your dishes.
Wow...can't believe i came back to watch the last 30 seconds of this long @$$ video only for you to come for my dishwasher=drying rack habit. 😤 And just when I thought this was a safe space.😅
dude i love ur videos, but the subtitles are too fast. i find myself rewinding to read them . i don't mind reading, but you could leave em on screen longer
1:21 Which recipes? all please. I'm interested in all of them. What'd also be cool is if there are notes with it, what your thought process was with the recipe, what taste you wanted to achieve, what memories/tastes you associate with the dish, why you changed x,y and z, all the whys and hows etc etc.. That'd be interesting to know tbh. You know..like in a Cookbook :)) Love this Vlog, Keep up the good work but dont pressure yourself too much!
thank you for the suggestions! def add to the cookbook notes! as for the recipes, i think i may try substack, they are all on google sheets at the moment so i wanna find the easiest way to share thank you for supporting by watching and commenting!!!!
@@hwoo.lee Of course I support you in any way I can, from the other side of the Pond in Europe, sadly can't attend one of your pop-ups. But I find your path, this career of yours insanely interesting. How you approach and do things in the Cooking Industry. Also how authentic you deliver it to us. Greatly appreciated.
Can’t wait to see the next chapter of this pop up development! Thanks for also sharing the mental health progress too. Not enough people talk about it so openly.
![[UA] Eternal Fire проти NAVI | EPL Season 20 Malta](http://i.ytimg.com/vi/chvlsDygrZM/mqdefault.jpg)
Cant get enough of this kitchen, vibes are immaculate! Love how Keita is becoming less camera shy!!
The bottle of Krug was a nice touch!!
twist the bottle, don’t twist the cork!
and i know :) i love this team
Really love all this long form stuff, really really hoop you keep this up. 🙏
more to come, the long form will continue as long as i live 🤪
This journey of yours makes me want to start mine in the world of pastry chefs and bakers, it is really inspiring. Thank you for that!
i’m so happy to hear that, and someone once told me this quote:
“follow your heart, but check with your head”
Man I knew you worked hard H but never knew how hard you worked to bring all these dishes and recipes to us, on top of vlogging and taking us behind the scenes nonetheless. I feel like a broken record by saying it but we really appreciate you and all you do to bring your world to us! Cant even begin to describe how much of a relatable inspiration you are man lol
🥹 thank you @raygequit
i’m thankful that this is also my job, because i wouldnt do this unless i loved it 🥰
Congrats on all your accomplishments and don't stress or sweat the small stuff. Progress not perfection! Another great video, really enjoy your content! Cool to see your comfort on the line, and the budonoki guys seem so adorable💜
Thank you for showing the realness of the restaurant industry & how much work goes into everything it takes to make them run. It’s definitely not for the faint of heart. Im not a chef, but a bartender & server for the past 10 years
Thank you for another awesome vlog! I love your reflections and details of the insane amount of work, precision, timing involved in a restaurant kitchen. There are so many cogs! It would amazing to see your recipes wherever they get posted!!
I will post all the recipes in the next vlog!!! And thank you!! Im so happy to hear that these vlogs have some value to you guys ☺️
The recipes are posted in my substack! open.substack.com/pub/hwoo/p/recipes-from-the-h-woo-and-budonoki?r=k5w3p&
Chef Justin is an amazing being man, absolutely love his energy
the video may be titled "the calm before the storm," but coming home from work to watch this makes me feel so relaxed everytime you post. Thank you for being so genuine and I love the pacing and length and content of these vlogs!
Hey man, mad respect for showing us everything you’re going through. Personally, I’d love to see all your recipes, but specifically the basil oil!
It is so cool to see a self-taught content creator cook branch out into the restaurant industry and bring his viewers along for the ride! I have always enjoyed restaurant/food culture media (chef biographies, Lucky Peach, Chef's Table, etc.), but have never seen someone approach the industry through vlogging and having been a content creator first and foremost. I personally went to culinary school and worked as a line cook for 3+ years (before quitting due to an injury) so your videos of recipe creation and testing, ordering, prep work, learning from other cooks, line cooking, and general back of house camaraderie feels very nostalgic and true to life for me. :') Also the fact that you're talking about producing a cookbook with Chris Ying is just legendary. Keep it up!
that brown butter samjang(?) recipe pls! ❤
Appreciate you opening up and being really honest about the introspective side of yourself
Can confirm - I'm a cook, not even a chef, and working those 6 day weeks happens all too much so I feel for you!😭😭
Thank you for your efforts
This is great seeing the behind the scenes. Would love to see your recipes in the future! So much to learn!
looks so nice to work here. such a good atmosphere and so many great people!! so happy for you h ❤
Will Clarke is goated
Great vid
Congrats brother 🎉🎉. I wish that I could have the same opportunity as you do. I love cooking but could not find the time and this much effort to do this kind of stuff just yet. Will keep following your journey
Admin work the bane of everything but the only way to build something for tomorrow, so good luck!
God i just love you chef 🤭
Good on ya brotha!❤ love the vlogs! People don’t understand how hard a chefs job is. - Sincerely, a home cook who’s worked in the business for 5 years but got out of it because it wasn’t my passion.
I love your videos! Well edited, you’re doing the damn thing. Good on you bro!
It's never swearing if you are a Chef this utterances are the best for certain occasions ❤❤
sales cures allllll
Awesome to see how this all turned out!
In all honesty and trying to give the best advice as someone who wants to see you succeed in this industry. You mention you want your own fine dining restaurant so it’d probably be best to work in a kitchen like Budonoki for a year at least to adjust to the lifestyle and honestly learn real world situations like you did with the blanching over steaming situation, you got god given talent and you just need experience to flourish
Dude amazing content man I feel like I’m part of the team just by watching the video I learn a lot just by watching your content 💯💯
gotta see this dude dj some parties too hes always bumping house music the whole video
Hell yeah : D
@ Miso dressing: Soy has lecithin just like mustard and egg yolk thus why it’s a great emulsifier. Soy lecithin a super common emulsifier in processed foods and snacks!
yaaayyy, another video!! thanks always for sharing your life with us 😊
Very inspiring 🙏
If you can’t make it to the gym. Just bang out some push ups and body weight squats when you get out of bed to at least etch resistance training into your daily regimen. May not seem like much but it’s more of a mental and discipline thing.
The best part of working in restaurants is that you can skip the gym, just put up a few trucks a week and you'll be fine.
The colour on the basil oil 😍
Thank you for inspiring me chef thank you thank you 🙏🙏🙏
Hi....Glad to see you spread your food love.,💞💞
You should release all the recipes and share it. I would totally give some of these a shot.
Fantastic videos man! Can't wait to do something cool like this one day.
Could you please tell what camera you use on your person, when your in the kitchen. Is it a GoPro that clips to your apron?
❤
another great video. thankyou sir
can't wait to see it drop a link for the recipe!
Love your Vlogs
To this day, I still use the dishwasher as a drying rack.. 🤣
Just started culinary school, wish me luck👍🏼
You should do home workouts instead of the gym. Saves time and you still get a good lift. Congrats on the pop up!
Awesome vlog
Keep it up bro!!
Solid vid bro
Link the spreadsheet on Google sheets?
Definitely make a substack!
Drop the secret recipe plss. Many thanks ❤
0:41 to 0:48 😂😂😂 need to pause this moment and zoom in...
I learn so much from your video. Not to feel guilty, sharing, the feel goes through when we start something, the doubt everything is peaceful and makes me feel better. I am from Bangladesh, I really wish I could try your dishes.
What cars he driving
dont skip gym if youre doing
Wow 3 hours and little amount of views I'm surprised
Ты красавчик ! Продолжай в том же духе бро ! 🎉
Is this the first industry cook vlog?
Love your work and agree the cussing is not your best. You might be inspiring kids to cook and don’t know it.
. 😊
who has the aux cord and why are they only playing mariah carey
Probably just playing the 80s radio channel😂
genuinely excited when ur vids come up! thank you for making content h 🫶
Wow...can't believe i came back to watch the last 30 seconds of this long @$$ video only for you to come for my dishwasher=drying rack habit. 😤 And just when I thought this was a safe space.😅
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dude i love ur videos, but the subtitles are too fast. i find myself rewinding to read them . i don't mind reading, but you could leave em on screen longer
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Omg! that sweet boxer baby 🥰
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Algorithm comment. Hope it works
Betterhelp sucks
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hey h woo, i always do yoga or stretching on the days that I dont want to make it to the gym before work. It helps a lot with the toll on the body.
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1:21 Which recipes? all please. I'm interested in all of them. What'd also be cool is if there are notes with it, what your thought process was with the recipe, what taste you wanted to achieve, what memories/tastes you associate with the dish, why you changed x,y and z, all the whys and hows etc etc..
That'd be interesting to know tbh. You know..like in a Cookbook :))
Love this Vlog, Keep up the good work but dont pressure yourself too much!
thank you for the suggestions! def add to the cookbook notes!
as for the recipes, i think i may try substack, they are all on google sheets at the moment so i wanna find the easiest way to share
thank you for supporting by watching and commenting!!!!
@@hwoo.lee Of course I support you in any way I can, from the other side of the Pond in Europe, sadly can't attend one of your pop-ups. But I find your path, this career of yours insanely interesting. How you approach and do things in the Cooking Industry. Also how authentic you deliver it to us. Greatly appreciated.
Always appreciate your vlogs .
Can’t wait to see the next chapter of this pop up development! Thanks for also sharing the mental health progress too. Not enough people talk about it so openly.
whats the veg in between the chicken on the skewer ? i wanna say scallion it just looks big
tokyo negi or dae pah (korean), basically large green onion
not a want but a need for that brown butter ssamjang recipe/short PLEASEEEE
dropping a .
thank you for the music thing, i asked recently about your music and now you play music from one of my most listened to artists!
GOAT!
its nearly impossible to bulk up while working in a kitchen
awesome video and i see the gym progress in your forearms DAMN
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