Yep, I fucking hated that sound. I much rathered hearing front of house saying "Check on." I cook for weddings now though so I never have to hear any of it ever again 😂✌️
pkitty2219 I've worked line for a year. And I'm 18 and the pay is good for someone like me. But others in the industry don't make very much even after years of hard work and experience
I really appreciate all the good, the bad comments, this is just the simple truth of what happens in a restaurant, keep in mind this not a three star restaurant, just two guys working as a team, I didn't post this to show you how great i am, or what you should do in your kitchen, i see a lot of you have a lot of opinion on how i do things, but believe when i tell you i am not the only cook in the world that cooks like this, i am not going to be the last one either, you work with what you got.. sometimes in the heat of service you things that you not proud, but the end of the day you go home happy, because not a lot of You can do what i can..
Im a chef and have my own restaurant. So many people think because they can cook at home, that they can cook for the public. and for so many people. you have to love this to do this.
+Lui1981hn Thanks for posting Chef. Anyone that criticizes is either "a" incapable of pulling this off and/or "b" has never had this experience...being in the trenches (figuratively speaking). lol Good job.
i couldnt agree more with you being a cook is a hard job i'm curentlly started as a pro cook one of the most confusing and mind depending jobs in my opinion
America would starve if it wasn't for hard working people like line cooks thank you for keeping me well fed thank all of the line cooks in the USA for your hard work
I get it, man. Doing 400 covers in a night. The saute pans are scorching hot, the flames in your face, chef is screaming and you feel the weight of the world on your shoulders as he keeps calling and calling orders. After service you find welts and blisters on your hands and arms that you didn't see before. Your legs are on fire, your feet hurt, mouth is dry. Wouldn't trade this life for anything
I completely agree!!! That feeling when the rush hour hits, and tickets start falling on the floor, and you don't even have time to pick them up and read them, plates are flying and you and your fellow cooks turn into an octopus with 8 hands, flipping the fish, and throwing the chicken in the oven, making the shrimp sauce, dropping the fries in the fryer, mixing salads, then at the end of the day you're exhausted but happy. And if you actually get a complement on the food from a customer, that would definitely be one of the best days of your life, I'll never forget that first time it happened to me. As brutal as this work can be, I just love it, I enjoy it, and wouldn't do anything else in my life.
@@the-dark-matter What's funny is I made this comment a year ago. Now I'm at a place doing 600 on a Wednesday. I'm a completely different person now whom is much more capable on the line. However, the love is still there. Thanks for the comment
@@fluffhead89 600? Man, that’s a very fast paced night. I think my hardest nights were about 400-500 covers. They weren’t that common. Typically holidays, especially the big ones. Maybe a Friday night once every few months. I was mentally drained after those nights.
The feeling when you're nearing the end of a dinner rush and you need to go out onto the dining area to get something and actually see the room packed diners enjoying the 300 meals you somehow just made always blew me away. And it's been like that for a few hours. You just keep working, not really imagining how many people you're feeding.
Wonderful. I'm going to share this video with my family to show the what I go through. Do you ever relish quiet time? I think my family takes my boundaries for granted. All I want is time to warm up for the next hectic rush by being alone. My culinary instructor once said 'you are not in this business to be a glamorous chef". What a true friend he was.
What normal people don't understand is that its a team back there!!! Not customers, not a chef yelling at u telling u what to do. its two guys that have each others back helping each other. f everybody else! 2 guys that take pride in what they do, in the weeds that will have a beer afterwards and respect each other for the pride and respect they take in there profession! # everybody wants to be a chef but no-one really wants to be a chef
@@SwissMarksman better yourself and you won't have to clean the stockpots. I can teach anyone how to cook but I can't teach love and passion. U need to find a passion. Maybe stockpots aren't for u
@@SwissMarksman I understand what you are saying. I think that comment is out of place as a reply to Marcos Guzman. But you are right, most people just want to boss people around without having put in the grunt work. :)
People who haven't worked a restaurant line shouldn't even comment. People are just so ignorant these guys and gals work long hours for little pay the only thing they have is passion for cooking delicious meals in hopes for one day opening their own restaurant not easy work
@@virginiaredbone771 You might be true. But when the line is busy, they will not have the time to clean up the area(spills, stained grills etc). So don't judge a book by its cover.
Its not just hard work, its hard to do. You have to remember every thing on every ticket and put it out at the same time. Ive got mad respect for the line cooks
Not to mention when you’ve got tickets pouring in, and need to work on as many as possible at the same time. Board is full and the printer is just pumping out more tickets.
You can tell skill by how you handle a pot, pan, spoon, knife, and even a plate when cooking on a line. How they work together is a skill too. Nice video!
I consider myself a damn good cook at home, but I know that I could never do something like this. I can feed maybe 4 people max without having a total nervous breakdown. To do it for an entire restaurant for that many hours at a time is something truly admirable.
I’m a cop. And I do landscape on the side. For some reason this FASCINATES me. I feel like the rush is often associated with a “hot call”. It’s nonstop madness until the end of your shift and then when it’s over, it brings all my coworkers and I that much closer. Respect!
That’s actually a very accurate description of a rush. You’re just going and going. You’re tired and worn out, and you know the guys next to you are the same, if not worse. The second you notice everything has slowed down, you just stop and you feel your shoulders drop. You’ve pushed through the hardest part of the night, and now you just have 2 hours left until you’re done. At that point everyone just buckles down gets their shit done. Cleaning, restocking, washing, reorganizing, and anything else that needs doing. Probably the best part is when you can make yourself something the boss/s don’t mind you using. Typically the cheaper products (fries, chicken, rolls, chips, potatoes). It’s a hard night, but damn does it feel good to go home after.
Over 5 hours of literally, Don't think just do. My last 12 hour I remember the person beside me and my expo saying stupid words. 300ish people with 2 cooks and a expo... wouldn't trade my job for anything. Dead fry bowl calories don't count 😊😊
I think cooking on a line that functions like a well oiled machine is every real cooks dream, its a great feeling to cook for others and have them love it! Liked this video
i was a chef for about 15 years i had to give it up to look after my daughter i miss the buzz in service ur a very good at what you do theres no shouting pan throwing your timeing is good and Mise en place is all infront of you and a tiny kitchen to from one chef to another well done and thanks for upload!
I worked in a kitchen that was this small and it turned out NYT 2 star food - you could only fit three people at a time and then that was pushing it - the dishwasher was also garden manger and desserts - it was like working in a swiss clock, after a while you could sense what each cook would do before they would do it as if in a cooking ballet. It was stressful at times and exhausting but exhilarating - taught me so much about prep, teamwork, skill and technique - and it was my part time evening job. So grateful and lucky to gain the experience
For all the haters on this video I would recommend reading the book Kitchen Confidential. The food and beverage industry is not how it appears on the surface.
@@virginiaredbone771 Ahh, another blissfully ignorant person who thinks that their food in the kitchen is handled like a newborn child. If you expect that kind of service, expect to also pay the prices that come with it, and believe me, if you think a $24 steak is expensive, then I'd love to see what you think of a $76 Surf n Turf plate with a 20% minimum tip.
I am starting a new cook position this Monday & I am nervous. Just always nervous starting a new job period but I'll be working with two chefs & 6 other cooks. I graduated from culinary school (2 years) last summer but have only worked 1 line cook job while I was going to school (2 yr cook). I will be the least experienced cook in the kitchen so I believe that is truly why I am nervous. I also don't hold myself high just because of culinary school & during the interview chef told me it was great since I hadn't developed any bad habits..Just thought Id share my nerves lol. The one job I had the chef was pretty cool. Being that I am only 5 ft I was able to use crates to grab stuff on high shelves. I do love the adrenaline though.
Stay cool under pressure and dont freakout and you be ok.. Remember is better to take a little extra time with something to make it as nice as possible than rush it and looks like shit :)
Lui1981hn great video just happened to run across it. Today was Thanksgiving 2017 and of course we were open with 450 on the books. Yes we got our asses kicked but you gotta love the fast pace to do this job you know that,and yeah small kitchen but sometimes it seems no matter how big the kitchen is when you're busy it's cramped. Appreciate that video after a 12 hour day.
I loved working on the line when I first started but soon it went downhill for me with the bad experiences I had. A very tough job , both physically and mentally.
Chris cause you have to focus on cooking 1,2,3,4,5,6 different dishes while preparing the sauces marinades plates, special sides on top of piling orders while the kitchens becoming hotter and dirtier, then the dish comes back “too salty” you now have to worry about that on top of the fact that the ovens full so one order has to wait now you’re backed up stressed and wanna die. It’s how it goes.
I worked as a fry cook for Capsicum's for about nine months in my twenties. I learned then I could not hack it. I have nothing but respect for the people who can.
I've worked in a restaurant, short order cook. These guys do great ! Only thing I might do different is cooking the steaks on a higher heat to sear. I'm a bigger fan of a pan fried steak anyways, basted in butter and its own juice, but that just me, IMHO.
By the way no real cooks in the world use fucking gloves, you wash your hands often because you know where your hands been. You want gloves go to subway. If cooks put gloves on when cooking they would have to change them every 30 seconds to avoid cross contamination and the restaurant would spend a fortune on gloves which they wouldn't be able to afford because nobody would go there because the cooks take 40 minutes to out put food because they are changing gloves every 30 seconds instead of cooking. News flash the better a restaurant is especially ones with Michelin Stars the less money they make because they spend a ton on labor and the highest of quality everything from food from farmers and farmers markets to spoons, glasses, tables, chairs, you name it. Watch Chris Duffys documentary about Grace they spend almost 100,000 on chairs only. Thats what it takes to make a restaurant 3 Michelin Star worthy. I know I've worked for and with Michelin Star Chefs.
Actually you don't have to change gloves every 30 seconds.the only time you need to change them is when you are touching raw meat and have to switch to another task like cutting Mirepoix or when you rip your glove.
+run away pacman! Actually if your cutting vegetables and have any knife technique you would know that gloves interfere with the using a knife. If you have skills you can cut and let the flat of the knife touch your knuckles to guide you and gloves interfere with the movement because of the friction the rubber and/or plastic causes. Nobody cook is in a Michelin Star restaurant on the line ready to cook with gloves on for the whole service. If you disagree you're making it apparent that you never worked in a real kitchen. This stuff is apparent to real cooks.
In addition to what the other people have said regarding gloves, the fuckers disintegrate almost instantly and they make your food less sanitary because when you take them off, your hands are dripping sweat fucking everywhere and you still gotta wash them. Wearing gloves while cooking is a great way to get a staph infection. On top of that, they disintegrate when they so much as touch any grease or cooking oil. They last maybe 30 seconds before you've got to put on a new pair. Better to just wash your fucking hands and not get greasy nasty shit all over them to begin with.
As someone who works in Bordeaux (France,i"m british!) i could of watched a lot more of that amazing team work,cool,calm and on the ball with good food !! Good one !!!
Kudos to the unsung heroes. I am a line cook and have been for sometime. The shit is no joke and often you get so busy that you stop thinking of how busy you are and you just know that you have to keep cooking and eventually the rush will end. You kind of zone out. Being in the weeds is an adrenaline rush, dealing with the foh not so much. lol. Naw it's one team one dream. Keep your mise en place tight and cook on.
I've got a year experience as a cook at Pollo tropical, but honestly it's a super simple job, the hard part is staying fast. I am starting at a dennys now and am really nervous, especially now since I'll actually be cooking constantly, not just assembling food on a plate
Great vid. Everyone has room for improvement. Since we all agree that no one is perfect. There should be no surprises. It was exciting to watching..and much respect
Looks like a real kitchen, everyone is focused working hard. Trying to race against time. There is no time at all to chat talk about pop culture music or other bullshit. I really hate the pub I am working at, they hire staff that are arrogant cocky cannot cook a damn thing and yet these cocky shits get promoted and are given more hours. I am just learning my way up. I make a few mistakes but I correct myself. I hardly talk to anyone just do my job whatever the chef tells me to do. But I get less hours. While the cocky and childish cooks get more hours.
Kerro Guano Consistency is the key Kerro, i been doing it for many years now, some places are better than others, but in all you learn a thing or two, don't feel discourage, cooking is one of the few things you cant just do the talk, i have a kid that been working with us just like you working his way up three years ago was just a dish hand now, he is becoming a solid line cook, just make you the place you work has good technique and the cooks or chef is not willing to cut corners!! and cook on!!!
Lui1981hn How do you work your way up in a kitchen? Does being promoted to sous chef require culinary school certificates or degrees? Many claim promotions do not exist in a kitchen and say its dead end.
Kerro Guano Good Question, as of 8 hours ago I have just been promoted from Sous Chef to Executive Chef. I have no learning degrees in the art of Culinary. Yes, the Bachelor or Masters Degree does look good on paper, but (IS NOT) required or at least in the state of Florida. Your first walk in as a rookie willing to learn and push to do better. Dedicate your time to your kitchen or line properly and good things will come your way. Become better and better then your hard work will pay off with raises or being promoted to a sous chef. Now your a Sous Chef who's title will require leaning between the lines. Being critique and picky on implementing better line setups, learning inventory, truck orders, respect, and management talk. A Sous Chef is the Executive Chef go to guy to do the Head Bosses dirty work. Your learn one on one with the head Chef; he teaches and turns you into a more passionate and better cook. From there you get promoted to Head Chef who is in charge of 100% of the kitchen. Without that degree it will take longer, but long term dedication always pays off to those who follow rules and realize they are no customers...THEY ARE YOUR GUEST! Leadership, move fast, show up early, and learn as much as you can and it will all show at the end. Become better and keep working hard and you will find what your looking for. It as taken me 11 years in mastering Italian Cuisine with no degree and I am now/finally the boss. DO NOT GET HEAD STRONG OR EREGENT. Keep learning...learn learn learn. A passionate Chef should also make sure the kitchen in his or hers house is also respected and treated with care.
Rodney Zebley Become a cook first before you go to school. It will cost you a big student loan. Do not get stuck in depts. without knowing the basic. When you are sure that is what you want, then go to school. BE SURE, before you rack depts. Please come see us at Piesanos Gainesville Florida. Or check us on FB. I love being a Chef and stay passionate.
Rodney Zebley Your right, I should have worked as a cook before going to culinary school. That way I would have mastered the basics and therefore be familiar with the variety of cooking techniques because in culinary school the basics is only brushed up on but not fully and thoroughly taught. What is taught more in culinary school is fine dining recipes and plating tips.
I like that video. a good chance to show my gf what iam actually doing all day long. thx for the upload! the only thing what iam missing is the prep work besides for the next table and for the next day
this is my cuzin profile I am a guy cook it been doing it for 8 years this is a great video it shows great team work in the kitchen this is how ur food is made like it or not but respect it good video great cooks
Unsung heroes of the world. The vast majority of humans couldn't handle this type of job. It's weird that it's looked down on at all. At the highest level these guys are performing tasks that are more physically and mentally draining than operating a commercial aircraft.
Not even remotely. Stop patting yourself on the back, ive been a chef for 10 years… its a pretty straightforward gig filled with people like you who like to act like theyre miracle workers.
Damn, I work in a kitchen so I understand sanitation can't always be followed to a T. With that said, licking your fingers and handling raw meat without washing is unacceptable.
Two guys, cooking five feet apart cuz their not gay. But in all seriousness this a fantastic video to demonstrate the teamwork that goes on the kitchen. Thanks for sharing!
2 pros that know exactly what's going on. Not a single word needs to be said between them. When its go time, its go time. You have all day to mess around and make jokes. I miss working the line, but at the same time I don't.
Did restaurant work for 2 years. 2nd year as a line cook. It was good work, but it’s hard work. Met a lot of good people doing that. Also saw a lot of people come n’ go real fast. You wanna see if you’re somewhat tough? Work on the line. It’s quite amusing, but I watched one dude just break down crying one night. It wasn’t a hard night (maybe 200 seats) and he had to go close dish. He was falling behind on the dishes, so I got pulled from the front (seating customers) and was told to help get him out. Spent 30-45 minutes working fast to clear it out. I step away to go back upfront and notice him looking upset. He disappeared for about 15 minutes and the pit was getting a little full. He came back and did a half ass job, so I got pulled again to help. I go back he starts crying a little bit, and he stepped away to “go to the bathroom”. Didn’t think anything of it. 10 minutes roll by and I’m wondering where the fuck the dude is. Boss came asking about where he was. Told him I didn’t know, so we go to the other guys and they don’t know. Turns out, this fucker just up and left.
Been there, done it yet still respect it. The line as well as dish washing is tough but if you got a thick skin. That money doe. I still tip well cause I've been there. 💶
Where I work I'm the only line cook since they cleared house and working all four stations as well as taking on a lot more from a lazy executive sous chef and so on. Somedays I want to say fuck it but this video motivates me to focus on the food.
Damn that line is small for the amount of volume and quality of product you put out. I'd love to work with you! Also interesting the way you plate, with some negative space. Refreshing to see
I can only imagine the shit you guys talk when the camera is not rolling, I know it's amazing and I would laugh non stop. I don't know why you stopped making videos but you should definitely make more.
How do these two split up the orders? Are they both completing separate orders or is it one cook, who does most the work, and one chef, who inspects and finishes? Do y’all practice this before service? So many questions and I know all kitchens work differently. Edit: this question is directed at the video creator, FYI. Thanks!
I worked so many jobs in my life including consulting for International Organizations, Consulting on business development matters for IT. I've even written research reports for the UN and World Bank. That said I have also worked as line cook and in my opinion it is the hardest job. There is so much multi-tasking and concentration involved. not to mention the physical strain.
I remember hearing the printer printing tickets none stop in my sleep! The trauma of being a line cook.
On my 28th yr
I woke up one night telling my girl to hurry up cause their crowding my windows
@@johnflaherty4232 dam boy I'm at 15
Yep, I fucking hated that sound. I much rathered hearing front of house saying "Check on."
I cook for weddings now though so I never have to hear any of it ever again 😂✌️
preach
Such an art and a skill that is under appreciated. Unless you've worked The Line, you have no idea. Great video-
Thank you so much for your kinds words! Nothing compares to it!
i noticed your grill has hot spots same as ours lol.
pkitty2219 I've worked line for a year. And I'm 18 and the pay is good for someone like me. But others in the industry don't make very much even after years of hard work and experience
Agreed!
I worked the line for several years back in the 90s. Nothing compares to the rush.
I really appreciate all the good, the bad comments, this is just the simple truth of what happens in a restaurant, keep in mind this not a three star restaurant, just two guys working as a team, I didn't post this to show you how great i am, or what you should do in your kitchen, i see a lot of you have a lot of opinion on how i do things, but believe when i tell you i am not the only cook in the world that cooks like this, i am not going to be the last one either, you work with what you got.. sometimes in the heat of service you things that you not proud, but the end of the day you go home happy, because not a lot of You can do what i can..
Im a chef and have my own restaurant. So many people think because they can cook at home, that they can cook for the public. and for so many people. you have to love this to do this.
i love this.. no speech and no bullshit, its not always needed
also, nice skin on that fish
+Lui1981hn Thanks for posting Chef. Anyone that criticizes is either "a" incapable of pulling this off and/or "b" has never had this experience...being in the trenches (figuratively speaking). lol Good job.
i couldnt agree more with you being a cook is a hard job i'm curentlly started as a pro cook one of the most confusing and mind depending jobs in my opinion
America would starve if it wasn't for hard working people like line cooks thank you for keeping me well fed thank all of the line cooks in the USA for your hard work
trainman071 no love for the other employees?
They don't have an interesting skill
David McDonald
If you haven't worked a line you shouldn't comment
What the fuck is this obsession among Americans with thanking everyone who services the public? It's bizarre.
america starves because pigs cannot cook for themselves
I get it, man.
Doing 400 covers in a night. The saute pans are scorching hot, the flames in your face, chef is screaming and you feel the weight of the world on your shoulders as he keeps calling and calling orders.
After service you find welts and blisters on your hands and arms that you didn't see before. Your legs are on fire, your feet hurt, mouth is dry.
Wouldn't trade this life for anything
I completely agree!!!
That feeling when the rush hour hits, and tickets start falling on the floor, and you don't even have time to pick them up and read them, plates are flying and you and your fellow cooks turn into an octopus with 8 hands, flipping the fish, and throwing the chicken in the oven, making the shrimp sauce, dropping the fries in the fryer, mixing salads, then at the end of the day you're exhausted but happy.
And if you actually get a complement on the food from a customer, that would definitely be one of the best days of your life, I'll never forget that first time it happened to me.
As brutal as this work can be, I just love it, I enjoy it, and wouldn't do anything else in my life.
@@the-dark-matter What's funny is I made this comment a year ago. Now I'm at a place doing 600 on a Wednesday. I'm a completely different person now whom is much more capable on the line. However, the love is still there. Thanks for the comment
😂😂😂
@@fluffhead89 600? Man, that’s a very fast paced night. I think my hardest nights were about 400-500 covers. They weren’t that common. Typically holidays, especially the big ones. Maybe a Friday night once every few months. I was mentally drained after those nights.
The feeling when you're nearing the end of a dinner rush and you need to go out onto the dining area to get something and actually see the room packed diners enjoying the 300 meals you somehow just made always blew me away. And it's been like that for a few hours.
You just keep working, not really imagining how many people you're feeding.
Wonderful. I'm going to share this video with my family to show the what I go through. Do you ever relish quiet time? I think my family takes my boundaries for granted. All I want is time to warm up for the next hectic rush by being alone. My culinary instructor once said 'you are not in this business to be a glamorous chef". What a true friend he was.
What normal people don't understand is that its a team back there!!! Not customers, not a chef yelling at u telling u what to do. its two guys that have each others back helping each other. f everybody else! 2 guys that take pride in what they do, in the weeds that will have a beer afterwards and respect each other for the pride and respect they take in there profession! # everybody wants to be a chef but no-one really wants to be a chef
Everyone wants to be a chef but no one wants to clean the stockpot - MPW
@@SwissMarksman better yourself and you won't have to clean the stockpots. I can teach anyone how to cook but I can't teach love and passion. U need to find a passion. Maybe stockpots aren't for u
@@marcosguzman3340 I am allready working in the industry since 4 years. What I was pointing out was that no one wants to do the dirty work.
@@SwissMarksman I understand what you are saying. I think that comment is out of place as a reply to Marcos Guzman. But you are right, most people just want to boss people around without having put in the grunt work. :)
Gotta have the good chemistry with your team. It makes it easier to choreograph a smooth dinner service
People who haven't worked a restaurant line shouldn't even comment.
People are just so ignorant
these guys and gals work long hours for little pay the only thing they have is passion for cooking delicious meals in hopes for one day opening their own restaurant
not easy work
THAT MAY BE TRUE BUT THE KITCHEN COOKING AREA IS NASTY AS HELL...😷😷😷😷
@@virginiaredbone771 You might be true. But when the line is busy, they will not have the time to clean up the area(spills, stained grills etc). So don't judge a book by its cover.
virginia redbone This was how many years ago? Look who’s a dumbass
Its not just hard work, its hard to do. You have to remember every thing on every ticket and put it out at the same time. Ive got mad respect for the line cooks
Not to mention when you’ve got tickets pouring in, and need to work on as many as possible at the same time. Board is full and the printer is just pumping out more tickets.
For the size of your kitchen, you are turning out some truly beautiful plates. Keep grinding. ~ From a fellow line cook.
Size doesn't matter at all. I used to do 800 covers off a food truck in Vegas with just 3 cooks.
@@cnacks4835 lol what type of food on a food truck 🤣🤦♂️
You can tell skill by how you handle a pot, pan, spoon, knife, and even a plate when cooking on a line. How they work together is a skill too. Nice video!
the line is like a little dysfunctional family. Seeing this makes me wanna go through a rush with the guys
I consider myself a damn good cook at home, but I know that I could never do something like this. I can feed maybe 4 people max without having a total nervous breakdown. To do it for an entire restaurant for that many hours at a time is something truly admirable.
Ion understand why these people are hating on u for this comment
I’m a cop. And I do landscape on the side. For some reason this FASCINATES me. I feel like the rush is often associated with a “hot call”. It’s nonstop madness until the end of your shift and then when it’s over, it brings all my coworkers and I that much closer. Respect!
That’s actually a very accurate description of a rush. You’re just going and going. You’re tired and worn out, and you know the guys next to you are the same, if not worse. The second you notice everything has slowed down, you just stop and you feel your shoulders drop. You’ve pushed through the hardest part of the night, and now you just have 2 hours left until you’re done. At that point everyone just buckles down gets their shit done. Cleaning, restocking, washing, reorganizing, and anything else that needs doing. Probably the best part is when you can make yourself something the boss/s don’t mind you using. Typically the cheaper products (fries, chicken, rolls, chips, potatoes). It’s a hard night, but damn does it feel good to go home after.
Over 5 hours of literally, Don't think just do. My last 12 hour I remember the person beside me and my expo saying stupid words. 300ish people with 2 cooks and a expo... wouldn't trade my job for anything. Dead fry bowl calories don't count 😊😊
I've been the closing line cook, my boss said "its not five guys it's one guy!" Best motivation ever
I think cooking on a line that functions like a well oiled machine is every real cooks dream, its a great feeling to cook for others and have them love it! Liked this video
As a line cook my self I see many things here that make me happy, and I thank you for this.
It looks like very finely orchestrated chaos. Amazing.
i was a chef for about 15 years i had to give it up to look after my daughter i miss the buzz in service ur a very good at what you do theres no shouting pan throwing your timeing is good and Mise en place is all infront of you and a tiny kitchen to from one chef to another well done and thanks for upload!
as a proffesional cook myself. i just love how you guys work so organized and flawless!
I worked in a kitchen that was this small and it turned out NYT 2 star food - you could only fit three people at a time and then that was pushing it - the dishwasher was also garden manger and desserts - it was like working in a swiss clock, after a while you could sense what each cook would do before they would do it as if in a cooking ballet. It was stressful at times and exhausting but exhilarating - taught me so much about prep, teamwork, skill and technique - and it was my part time evening job. So grateful and lucky to gain the experience
What a ballet of determination at the grill and sous, and such tenderness in plating. I would love to see their dishwasher's art.
The most underpaid job there is. And very stressful. You’ll break both your mind and body. Those who survive this job have my respect.
For all the haters on this video I would recommend reading the book Kitchen Confidential. The food and beverage industry is not how it appears on the surface.
I DONT NEED TO READ NOTHING ...THE COOKING STATION NEEDS CLEANED...U EAT DA SHIT DEN
Tony Bourdain's book God rest his soul.
@@virginiaredbone771 Ahh, another blissfully ignorant person who thinks that their food in the kitchen is handled like a newborn child. If you expect that kind of service, expect to also pay the prices that come with it, and believe me, if you think a $24 steak is expensive, then I'd love to see what you think of a $76 Surf n Turf plate with a 20% minimum tip.
I know this is an old vid but I still love watching other chef's get in. Nice vid
I am starting a new cook position this Monday & I am nervous. Just always nervous starting a new job period but I'll be working with two chefs & 6 other cooks. I graduated from culinary school (2 years) last summer but have only worked 1 line cook job while I was going to school (2 yr cook). I will be the least experienced cook in the kitchen so I believe that is truly why I am nervous. I also don't hold myself high just because of culinary school & during the interview chef told me it was great since I hadn't developed any bad habits..Just thought Id share my nerves lol. The one job I had the chef was pretty cool. Being that I am only 5 ft I was able to use crates to grab stuff on high shelves. I do love the adrenaline though.
Stay cool under pressure and dont freakout and you be ok.. Remember is better to take a little extra time with something to make it as nice as possible than rush it and looks like shit :)
Well said, thank you. I appreciate it & agreed :)
Binx4things how are you doing so far in your job?
👌
Underpaid, stress thats all you get in the kitchen. For them its easy to say once your in the kitchen all hell breaks loose.
I'm a line chef. I work with other chefs. Yes, we can work w/o talking. We just know each other that well.
When he brought out the pan frying Cornish game hen from under the rack I lost it 🤣
nice job fellas! immaculate plating and damn good technique
It is pretty impressive, space is so cramp in there but its so much fun!
Lui1981hn great video just happened to run across it. Today was Thanksgiving 2017 and of course we were open with 450 on the books. Yes we got our asses kicked but you gotta love the fast pace to do this job you know that,and yeah small kitchen but sometimes it seems no matter how big the kitchen is when you're busy it's cramped. Appreciate that video after a 12 hour day.
Ryan Giordano 450 ?! Jeez. That sounds like a nightmare. Lol.
Where do you work at ? Family event center ..
Next to fluid movement, always making the right decisions. Very keen. Beautiful plates 🤙🏼 keep it up
I just got off of a 9 hour line shift. Why can't I stop watching this?
I loved working on the line when I first started but soon it went downhill for me with the bad experiences I had. A very tough job , both physically and mentally.
why?
Chris cause you have to focus on cooking 1,2,3,4,5,6 different dishes while preparing the sauces marinades plates, special sides on top of piling orders while the kitchens becoming hotter and dirtier, then the dish comes back “too salty” you now have to worry about that on top of the fact that the ovens full so one order has to wait now you’re backed up stressed and wanna die. It’s how it goes.
i used to love just hearing the fire and pots and pans banging. but now have realized how music (low volume) could help in a crazy kitchen!
I worked as a fry cook for Capsicum's for about nine months in my twenties. I learned then I could not hack it. I have nothing but respect for the people who can.
I have watch this vid several times and each time seems to get better. Love it, a fellow chef. Chef life rocks
I've worked in a restaurant, short order cook. These guys do great ! Only thing I might do different is cooking the steaks on a higher heat to sear.
I'm a bigger fan of a pan fried steak anyways, basted in butter and its own juice, but that just me, IMHO.
By the way no real cooks in the world use fucking gloves, you wash your hands often because you know where your hands been. You want gloves go to subway. If cooks put gloves on when cooking they would have to change them every 30 seconds to avoid cross contamination and the restaurant would spend a fortune on gloves which they wouldn't be able to afford because nobody would go there because the cooks take 40 minutes to out put food because they are changing gloves every 30 seconds instead of cooking. News flash the better a restaurant is especially ones with Michelin Stars the less money they make because they spend a ton on labor and the highest of quality everything from food from farmers and farmers markets to spoons, glasses, tables, chairs, you name it. Watch Chris Duffys documentary about Grace they spend almost 100,000 on chairs only. Thats what it takes to make a restaurant 3 Michelin Star worthy. I know I've worked for and with Michelin Star Chefs.
Actually you don't have to change gloves every 30 seconds.the only time you need to change them is when you are touching raw meat and have to switch to another task like cutting Mirepoix or when you rip your glove.
+run away pacman! Actually if your cutting vegetables and have any knife technique you would know that gloves interfere with the using a knife. If you have skills you can cut and let the flat of the knife touch your knuckles to guide you and gloves interfere with the movement because of the friction the rubber and/or plastic causes. Nobody cook is in a Michelin Star restaurant on the line ready to cook with gloves on for the whole service. If you disagree you're making it apparent that you never worked in a real kitchen. This stuff is apparent to real cooks.
In addition to what the other people have said regarding gloves, the fuckers disintegrate almost instantly and they make your food less sanitary because when you take them off, your hands are dripping sweat fucking everywhere and you still gotta wash them. Wearing gloves while cooking is a great way to get a staph infection. On top of that, they disintegrate when they so much as touch any grease or cooking oil. They last maybe 30 seconds before you've got to put on a new pair. Better to just wash your fucking hands and not get greasy nasty shit all over them to begin with.
i worked part-time as a kitchen helper and i conqure
Agree
Impressive. Organized despite the storage crisis,
Such a cool video, an art and skill. Tku to all the cooks and chefs around
I'm ready to move up the ladder, this video inspires me like crazy. Been working in local restaurants since 15, now almost 19...love the kitchen!
Hope you're still in the kitchen friend, if not, moved onto better things.
the line is tough, nice seeing pros at work.
As someone who works in Bordeaux (France,i"m british!) i could of watched a lot more of that amazing team work,cool,calm and on the ball with good food !! Good one !!!
hard doing it for hours on end and doing 15 hour days in a hot kitchen getn paid not alot after years same thing
Difficult work but these two guys are highly skilled professionals.
Kudos to the unsung heroes. I am a line cook and have been for sometime. The shit is no joke and often you get so busy that you stop thinking of how busy you are and you just know that you have to keep cooking and eventually the rush will end. You kind of zone out. Being in the weeds is an adrenaline rush, dealing with the foh not so much. lol. Naw it's one team one dream. Keep your mise en place tight and cook on.
@Mr305Maxxx foh= front of house and mise= your prep. Goddam do I miss being on the line.
I've got a year experience as a cook at Pollo tropical, but honestly it's a super simple job, the hard part is staying fast. I am starting at a dennys now and am really nervous, especially now since I'll actually be cooking constantly, not just assembling food on a plate
Awesome! Great work guys, fine fellows! All the best from the cooks of Russia!)
Wow that was great to watch you guys are special 🇺🇸🦅🇺🇸
Impressive, line with that small of a work space doesn't leave room for mistakes.
Real life shit here. High pressure job at it’s finest. Poetic!
Also sorry for the confined workspace, must get hot!
Great vid. Everyone has room for improvement. Since we all agree that no one is perfect. There should be no surprises. It was exciting to watching..and much respect
Imagine what this guy could do in a kitchen that isn't the size of a bathroom lol. Great work man
All I can say is teamwork great job guy's working together as one.
great timing and flow....I crave working in such conditions....job well done chefs
Looks like a real kitchen, everyone is focused working hard. Trying to race against time. There is no time at all to chat talk about pop culture music or other bullshit. I really hate the pub I am working at, they hire staff that are arrogant cocky cannot cook a damn thing and yet these cocky shits get promoted and are given more hours.
I am just learning my way up. I make a few mistakes but I correct myself. I hardly talk to anyone just do my job whatever the chef tells me to do. But I get less hours. While the cocky and childish cooks get more hours.
Kerro Guano Consistency is the key Kerro, i been doing it for many years now, some places are better than others, but in all you learn a thing or two, don't feel discourage, cooking is one of the few things you cant just do the talk, i have a kid that been working with us just like you working his way up three years ago was just a dish hand now, he is becoming a solid line cook, just make you the place you work has good technique and the cooks or chef is not willing to cut corners!! and cook on!!!
Lui1981hn How do you work your way up in a kitchen? Does being promoted to sous chef require culinary school certificates or degrees? Many claim promotions do not exist in a kitchen and say its dead end.
Kerro Guano Good Question, as of 8 hours ago I have just been promoted from Sous Chef to Executive Chef. I have no learning degrees in the art of Culinary. Yes, the Bachelor or Masters Degree does look good on paper, but (IS NOT) required or at least in the state of Florida. Your first walk in as a rookie willing to learn and push to do better. Dedicate your time to your kitchen or line properly and good things will come your way. Become better and better then your hard work will pay off with raises or being promoted to a sous chef. Now your a Sous Chef who's title will require leaning between the lines. Being critique and picky on implementing better line setups, learning inventory, truck orders, respect, and management talk. A Sous Chef is the Executive Chef go to guy to do the Head Bosses dirty work. Your learn one on one with the head Chef; he teaches and turns you into a more passionate and better cook. From there you get promoted to Head Chef who is in charge of 100% of the kitchen. Without that degree it will take longer, but long term dedication always pays off to those who follow rules and realize they are no customers...THEY ARE YOUR GUEST! Leadership, move fast, show up early, and learn as much as you can and it will all show at the end. Become better and keep working hard and you will find what your looking for. It as taken me 11 years in mastering Italian Cuisine with no degree and I am now/finally the boss. DO NOT GET HEAD STRONG OR EREGENT. Keep learning...learn learn learn. A passionate Chef should also make sure the kitchen in his or hers house is also respected and treated with care.
Rodney Zebley Become a cook first before you go to school. It will cost you a big student loan. Do not get stuck in depts. without knowing the basic. When you are sure that is what you want, then go to school. BE SURE, before you rack depts. Please come see us at Piesanos Gainesville Florida. Or check us on FB. I love being a Chef and stay passionate.
Rodney Zebley Your right, I should have worked as a cook before going to culinary school. That way I would have mastered the basics and therefore be familiar with the variety of cooking techniques because in culinary school the basics is only brushed up on but not fully and thoroughly taught. What is taught more in culinary school is fine dining recipes and plating tips.
I like that video. a good chance to show my gf what iam actually doing all day long.
thx for the upload!
the only thing what iam missing is the prep work besides for the next table and for the next day
this is my cuzin profile I am a guy cook it been doing it for 8 years this is a great video it shows great team work in the kitchen this is how ur food is made like it or not but respect it good video great cooks
Worked the line for years in Del Ray Beach,FL. Real cooking here.
Unsung heroes of the world. The vast majority of humans couldn't handle this type of job.
It's weird that it's looked down on at all. At the highest level these guys are performing tasks that are more physically and mentally draining than operating a commercial aircraft.
Not even remotely. Stop patting yourself on the back, ive been a chef for 10 years… its a pretty straightforward gig filled with people like you who like to act like theyre miracle workers.
It's funny, 2023 and half a world away that could be my kitchen last night, same equipment, same bell.
that octopus better have been chucked...shit was over as fuck
Damn, I work in a kitchen so I understand sanitation can't always be followed to a T. With that said, licking your fingers and handling raw meat without washing is unacceptable.
T Rex lmao you must work at a corporate place
I love watching people work
Yep. That's pretty much how it's done in the kitchen. Kinda hard to avoid drying our hands with apron instead of the towel.
And I thought restaurant work was fun and easy... must be the procurement, prep work, and book-keeping where all the enjoyment is.
Two guys, cooking five feet apart cuz their not gay.
But in all seriousness this a fantastic video to demonstrate the teamwork that goes on the kitchen. Thanks for sharing!
2 pros that know exactly what's going on. Not a single word needs to be said between them. When its go time, its go time. You have all day to mess around and make jokes. I miss working the line, but at the same time I don't.
Awesome channel amazing video big fan! hope you make more like this one
To quote Paul Child (husband of Julia child), watching someone cooking in the kitchen is better than watching the symphony.
Wow! These gents are kicking ass!
Its soo true what you say! Hope u guys enjoy it! And appreciate next u go to a nice restaurant all the hard work is put in it!
Respect for the cooks great behind the scenes footage
i like this video. this is what goes on at the back of the house
Did restaurant work for 2 years. 2nd year as a line cook. It was good work, but it’s hard work. Met a lot of good people doing that. Also saw a lot of people come n’ go real fast. You wanna see if you’re somewhat tough? Work on the line. It’s quite amusing, but I watched one dude just break down crying one night. It wasn’t a hard night (maybe 200 seats) and he had to go close dish. He was falling behind on the dishes, so I got pulled from the front (seating customers) and was told to help get him out. Spent 30-45 minutes working fast to clear it out. I step away to go back upfront and notice him looking upset. He disappeared for about 15 minutes and the pit was getting a little full. He came back and did a half ass job, so I got pulled again to help. I go back he starts crying a little bit, and he stepped away to “go to the bathroom”. Didn’t think anything of it. 10 minutes roll by and I’m wondering where the fuck the dude is. Boss came asking about where he was. Told him I didn’t know, so we go to the other guys and they don’t know. Turns out, this fucker just up and left.
Been there, done it yet still respect it. The line as well as dish washing is tough but if you got a thick skin. That money doe. I still tip well cause I've been there. 💶
Where I work I'm the only line cook since they cleared house and working all four stations as well as taking on a lot more from a lazy executive sous chef and so on. Somedays I want to say fuck it but this video motivates me to focus on the food.
That's fucking cooking!! Great job guys.
Damn that line is small for the amount of volume and quality of product you put out. I'd love to work with you!
Also interesting the way you plate, with some negative space. Refreshing to see
I like the way they HUSTLE 👌👍🏾
Amazing work, you guys. Keep it on!
I wish I could see their tickets to get a better under stand, I’m a line cook myself also
I can only imagine the shit you guys talk when the camera is not rolling, I know it's amazing and I would laugh non stop. I don't know why you stopped making videos but you should definitely make more.
from on chef to another, nice work chef
Looks pretty busy but they got it down to a science.🍴👆😋
So crammed! Must feel the need for a little extra space.
nice video man very inspirational
How do these two split up the orders? Are they both completing separate orders or is it one cook, who does most the work, and one chef, who inspects and finishes? Do y’all practice this before service? So many questions and I know all kitchens work differently.
Edit: this question is directed at the video creator, FYI. Thanks!
Been there, done that. While it can be exciting to put your skills to work like this, it's also hot, exhausting, and greasy.
Slow motion cooking, cool;)
Fantastic work.
You guys were killing it!
this has to be the best line cooking video shows you exactly what it take to work in a line? just a question is that a hot well in front?
Line cooks work hard .. 💯 to them .. ive seen it ..
I worked so many jobs in my life including consulting for International Organizations, Consulting on business development matters for IT. I've even written research reports for the UN and World Bank. That said I have also worked as line cook and in my opinion it is the hardest job. There is so much multi-tasking and concentration involved. not to mention the physical strain.
You guys need more burners, I don't know how you do it but you do, felt like work just to watch this. Hat's off to you
So efficient like a dance. They don't even have to talk. Must get hot in there though.
beautiful techniques and concentration!
Getting down...I love it!!!