Repent to Jesus Christ “Surely your goodness and love will follow me all the days of my life, and I will dwell in the house of the Lord forever.” Psalms 23:6 NIV T
As a native New Yorker, this is what I still love about the city. Regardless of how many megamarkets, overpriced Whole Foods, and boring old supermarkets are available, you still have fruit vendors set up under a bridge, just like it was decades ago.
I have never wanted to visit New York (crowds cause anxiety), but this video is inspiration to face that fear. “I like to make good food to make good feelings”, is exactly how I feel! 🥰 Thank you for lovely content.
The charisma on this guy. I can watch him talk about food all day. Maybe a monthly series of him sharing his favorite nyc foods. Articulate, funny, engaging. Well done Tristan!
What a cool dude that can concisely and detailedly explain his craft, reference Gucci Mane, and sling fruit plate, sauces, and tacos all in a single day
That comment about cut fruit and the inability of many Asian-American families to verbally say, I love you or I'm sorry. That hit me right in the feels and made me think about all the fights and emotional moments I've had with my parents, and all the sliced apples, oranges, watermelon, cantaloupe, honeydew melon, grapefruits, pomegranates ... all the fruits, that got served up in the aftermath.
@@jendlti We lose some specificity and nuance in reacting/speaking to comments and soundbites like the one in the video. IMHO, I would say this has more to do with collectivistic cultures as they get impacted by histories of diaspora, trauma, colonialization, etc. (so many things) and its effect on familial relationships and communication than it does have to do with being specifically Chineses or Han-Asian or linguistics. For context, I'm mixed Cambodian and Chinese. Speaking for my own experience, the Cambodian side of my family has the same reticence to openly expressing feels. We'd rather just cook for one another as a way of communicating.
Watching the family meal being cooked was super interesting. No rules, just make good food for a lot people in a set amount of time. I feel like we got to see chef Tristan in his prime element here
in my experience, in Auckland, NZ, before lunch service, we just did a big plate of chow mein, before dinner service we did a traditional family dinner and again after dinner service, another traditional family dinner. 3 meals a day, for staff.
Repent to Jesus Christ “Surely your goodness and love will follow me all the days of my life, and I will dwell in the house of the Lord forever.” Psalms 23:6 NIV T
I opened this just to have it on in the background but ended up watching it full screen on its own because Tristan is so engaging. Also, most fruit plates you see places feel like an afterthought, and part of that is because most places probably don’t care too much about it and also because it’s actually a hard thing to be good at, but he managed to put one together that looks lovingly assembled and incredibly appetizing. This guy is great.
A series that spends a day with an ACTUAL line cook like Tristan and not some head chef co owner. Awesome content- a line cook of almost 12 years myself, I have so much respect for him and every man on that line. Much respect boys!!
@@dontknow5910 If you have the passion and understand that you'll be working under pressure and strict time constraints day in and day out, it's an incredible experience and job. It's not for everyone though, you have to thrive under the pressure.
The skill and care that goes into every detail is amazing. Breaks my heart that most line Cooks don't make enough money to afford a one-bedroom apartment anywhere in the United States let alone New York City
My favorite thing about it, when I was running a restaurant with my best friend was the dichotomy of prep vs the line. You're working hard and diligently during prep, but it's honestly very relaxing and not stressful, and then when service starts it gets wild. It's like you're just leisurely cruising around in your car, enjoying the sights and then all of a sudden the gas pedal gets stuck at 100% throttle for 10hrs.
In wok cooking, prepping beforehand is key! Sometimes you'll see a prep person across the counter getting the ingredients ready for one dish after another for the line cook.
@@Turnpost2552 honestly had to rewatch to even notice his height. my current crush is Asian and barely 5'6. Talent, charisma, looks and a hot voice go farther than you think, a lot of girls like him too
Thank you chef for acknowledging the importance of the family meal. A tasty meal can make our day and keep your team happy and motivated. Thank you so much!!!
@@spankbuda5760 he definitely has the skill knowledge and ability to be called a chef. If someone wants to show him that respect and refer to him that way then why shouldn’t they
@@charlestoncooper5265 He's LEARNING the skills and the knowledge on what it takes being a chef. But for me, you, or any random individual on the street to give him that title is insane! That is not how this works. The person who made the "Pink Sauce" somehow labelled herself as a "Chef". This is why the title Chef is watered down now because of people like you all.
@@spankbuda5760 at all levels we are still learning but he clearly has the ability to fill a chef’s position in a kitchen. Chef is a title with two parts it’s based on position and respect and i think if you view someone as a chef it’s perfectly fine to address them that way. Most people don’t respect the pink sauce ladies ability therefore it wouldn’t make sense to refer to her as a chef
His passion for family meal alone is something you don't see everyday. He will own his own place one day and his staff will be a delightful bunch which hopefully leads to impeccable service/ success for all.
I worked in a upscale Chinese restaurant for 6 years, Family Meal was always the bomb. Pig stomach and hot peppers was my favorite, it took about a year for bitter melon to become a treat.
What a cool episode! Tristan is on the way to be a celebrity chef! Such great screen presence and cooking skills. Can't wait to eat at Bonnie's. Thanks Tristan, Bonnie's, and BA!
I love Tristan!!! Both my parents worked as cooks in various Chinese restaurants and in food courts. It's awesome to get to hear this perspective being articulated in English and shows just how many skills it takes to get the job done 💕 thanks for representing
Love this kind of down to earth content. I shop at the same supermarket under the Manhattan Bridge in Chinatown. As usual, it have lots of fresh fruits and choices, fresh fish, meat and vegetables.
The fact that Chinese parents who can't say "I love you" brings you a plate of fresh fruit is the most wholesome thing ever. I got in a relationship with the best woman you can possibly imagine, she's been through a lot and it's hard for her to say "I love you" or to hear it back, so she will say "I care about you a lot" instead, this kind of thing and my heart just melts. I'll bring her a nice plate of fruits :)
It's dude's like Tristan, and showcases like this that make me miss working the line. It's not always this glamorous or chill, but it def has it's magic moments.
@@hits4days580 It is their culture and tradition. They don't do display of emotions. Less talk but more deeds. And in most Asian cultures, food is the language of love. Their way of showing love is to feed their loved ones.
I think part of the reason is that BA wouldn't want to show a white chef in an Asian restaurant making Asian food. You notice there were other cooks there, but they had to get the Asian one. BA is very concerned about certain optics. Especially after all the nonsense that went down not too long ago.
@@Shinkajo There's two white guys, a black guy, and two asian guys. the head chef, as mentioned above is asian american. Sure they could have got a white guy, but it isn't like they chose the only asian chef/cook.
It really becomes a brotherhood, being in the 'Trenches' trying not to let your crew down, holding on around the (controlled Chaos) that a very busy kitchen creates.😱🤕😅😂
Fun Fact: Muscedines (like Scupadines/Scuppernogs) are native to the South Eastern & South central United States. I am born and raised in SC and they grow everywhere here I’m the summer. We pick them and make juicy pies, tarts, or eat them right off the vine. A true Southern treat!
Out of all the On the Line videos, this one is the best bevcause you followed an actual line cook. The other videos follow the owner, executive chef or someone else but line cooks are the most interesting
Really loved this one. Tristan brought a lot of feeling into what he was doing and saying and I loved how he talked about his family as well as serving the staff like a family, so they eat well. Wishing him all the best.
This dude gets it. ALWAYS SHOP LOCAL. The quality is better, you can establish a relationship, you're actually HELPING people, and most of the time, you get cheaper produce too. Especially in this economy, LOCAL IS ALWAYS BETTER
I absolutely loved this episode and believe you should make this into a series about line cooks in different restaurants. I learned more about family meal here and loved his insights about it being R&D. His efficiency principles can be applied in any Fortune 500 so congrats Tristan on a wonderful video. Already started following you on IG.
I love this man. He described the lychee as 'rosewater mixed with citrus'. ive been using the rose / rosewater description for a long time to people who have never had it, yet never heard anyone use it besides me. FRUITSOMM!
Wow Tristen is amazing! After watching his love for everything he does for this place we really want to eat there! Awesome dishes, clean joint and passion. I’ll tell everyone this place is great in the back end so must be super at the table!
This wonderfully talented cook made this video worth $1 million in entertainment value. Way to go my friend. Is he related to the owner family? Love the in your face tenacity and efficiency. Wow wow wow👏
The burned fingers tip is so true. I never worked a kitchen, but I worked a bakery and by the end of a few years, I could almost grab pans out of the oven barehanded.
insane that this is only half his day- the service itself is probably too hectic for cameras. man works harder than any CEO, and loves it, he better be getting paid well if they're putting out $30 rib burgers at a greasy-spoon pace. much respect.
As someone who works in the kitchen of a small, family owned café, it's so interesting to me to see how the processes we use are almost the same as in big restaurants, just on a smaller scale
''i like to make good food to give people good feelings'' incredible, you hear most line workers complaining but you my friend? you've potential. please never stop being you, it's about the people but most importantly yourself.
Ooooof that rib sandwich reminds me of working at a Squeeze Burger next to a gas station that also sold Krispy Krunchy chicken. I would take two chicken strips with a sweet BBQ sauce and make a sandwich with Mayo, Pickle, and a pinch of Celery Salt. So simple yet AMAZING!
What kind of bread did you use. The best sandwiches are the ones made during employee break time. I made a roast beef, pickle, onion, toast, mayo with a pinch of horseradish.
Tristan is insanely impressive. Such a clear passion for food, and a sense of surety that makes you believe that he’s a rising star.
Lies again? Chinese Food
@@NazriB yous a 🤡🤡🤡🤡🤡🤡🤡
Repent to Jesus Christ “Surely your goodness and love will follow me all the days of my life, and I will dwell in the house of the Lord forever.”
Psalms 23:6 NIV
T
@@NazriB wtf are you saying
K look k NM
As a native New Yorker, this is what I still love about the city. Regardless of how many megamarkets, overpriced Whole Foods, and boring old supermarkets are available, you still have fruit vendors set up under a bridge, just like it was decades ago.
I have never wanted to visit New York (crowds cause anxiety), but this video is inspiration to face that fear. “I like to make good food to make good feelings”, is exactly how I feel! 🥰 Thank you for lovely content.
yea thank god for poor people that gotta set up under a bridge
@@peacetea1001 How do you know they're poor? This is how they do business.
@@peacetea1001 bro, the fruit plate is $11, nobody in this equation is poor lol
im so sorry you live in NY
I can definitely see Tristan opening up his own restaurant one day. Love how he explained everything and you can tell he has a passion for food!
@@danbrand2455 I don't have money. I can't go in business with the guy.
If u had money you then could though
@@alexandernaeve1066 But I don’t.
@@DoJoStan You should get the Money, so you can go in business with the Guy..
@@MothHouse But if he got the money, would the guy still be passionate and/or willing to go in business with said guy?
The charisma on this guy. I can watch him talk about food all day. Maybe a monthly series of him sharing his favorite nyc foods. Articulate, funny, engaging. Well done Tristan!
I agree!
"My tip to not burning your fingers is burning your fingers alot"
As a professional chef, I can tell you, I felt that so much lol
or didn't feel it
@@froyocrew goated response
@@froyocrew I'm my heart, just not my fingers.
it is the same as playing guitar. He is actually right about this
Don't forget the hands and arms 😅😅😅
What a cool dude that can concisely and detailedly explain his craft, reference Gucci Mane, and sling fruit plate, sauces, and tacos all in a single day
Tristan has the IT factor, You can tell he's going places.
That comment about cut fruit and the inability of many Asian-American families to verbally say, I love you or I'm sorry. That hit me right in the feels and made me think about all the fights and emotional moments I've had with my parents, and all the sliced apples, oranges, watermelon, cantaloupe, honeydew melon, grapefruits, pomegranates ... all the fruits, that got served up in the aftermath.
should replace Asian with Chinese or Han-asian as other asians can say i love you and im sorry.
@@jendlti We lose some specificity and nuance in reacting/speaking to comments and soundbites like the one in the video. IMHO, I would say this has more to do with collectivistic cultures as they get impacted by histories of diaspora, trauma, colonialization, etc. (so many things) and its effect on familial relationships and communication than it does have to do with being specifically Chineses or Han-Asian or linguistics. For context, I'm mixed Cambodian and Chinese. Speaking for my own experience, the Cambodian side of my family has the same reticence to openly expressing feels. We'd rather just cook for one another as a way of communicating.
@@heyitzlong bro who tf r u never in my life have i seen so many big words
@@Classic626 homie popping off !
@@Classic626 LOL
Watching the family meal being cooked was super interesting. No rules, just make good food for a lot people in a set amount of time. I feel like we got to see chef Tristan in his prime element here
in my experience, in Auckland, NZ, before lunch service, we just did a big plate of chow mein, before dinner service we did a traditional family dinner and again after dinner service, another traditional family dinner. 3 meals a day, for staff.
I want to see him make that stuffed pepper thing he mentioned that made it to the menu.
This is amazing. The colors, the vibe, the storytelling. I'm happy someone is telling the stories of the people inside the kitchens.
Agreed!
Hopefully he knows he's hilarious also
Repent to Jesus Christ “Surely your goodness and love will follow me all the days of my life, and I will dwell in the house of the Lord forever.”
Psalms 23:6 NIV
T
I opened this just to have it on in the background but ended up watching it full screen on its own because Tristan is so engaging. Also, most fruit plates you see places feel like an afterthought, and part of that is because most places probably don’t care too much about it and also because it’s actually a hard thing to be good at, but he managed to put one together that looks lovingly assembled and incredibly appetizing. This guy is great.
A series that spends a day with an ACTUAL line cook like Tristan and not some head chef co owner. Awesome content- a line cook of almost 12 years myself, I have so much respect for him and every man on that line. Much respect boys!!
Is it worth being a cook or chef?
@@dontknow5910 Depends if you're passionate about food and cooking. You certainly can't be there for the money.
@@dontknow5910 If you have the passion and understand that you'll be working under pressure and strict time constraints day in and day out, it's an incredible experience and job. It's not for everyone though, you have to thrive under the pressure.
Wow, Tristan is going places. Great passion and the personality to boot.
Yes, truly impressive :)
The skill and care that goes into every detail is amazing. Breaks my heart that most line Cooks don't make enough money to afford a one-bedroom apartment anywhere in the United States let alone New York City
Tristan brought the sauce to this episode. Thanks, BA for showing us inside the kitchen at Bonnie's!
For Sure I can cook too in a bikini
How about that ?
I love this guy's dedication and commitment not only to the customers, but to the "family" - the workers at the restaurant!
Disregard previous comment. I just love this guy, period. What a wonderful, passionate cook!
Tristan seems like he owns the restaurant what a guy! he knows what hes doing and what a presence
My favorite thing about it, when I was running a restaurant with my best friend was the dichotomy of prep vs the line. You're working hard and diligently during prep, but it's honestly very relaxing and not stressful, and then when service starts it gets wild. It's like you're just leisurely cruising around in your car, enjoying the sights and then all of a sudden the gas pedal gets stuck at 100% throttle for 10hrs.
amazed because that was a 7 hour prep to open the restaurant and tristan made it look so effortless!!
as a former line cook, this guy loves what he's doing. its easy if you have a good prep, and dinner service is easy.
In wok cooking, prepping beforehand is key! Sometimes you'll see a prep person across the counter getting the ingredients ready for one dish after another for the line cook.
That was one of the best episodes yet. The host was so refreshing
Someone give this man his own show!
1. Can cook.
2. Insane Charisma and humor
3. Beast of a man
4. Gorgeous
5. Insane head of hair
6. Can cook
7. MARRY ME TRISTAN KWONG.
and MSG tooo
He is wearing not one but two rings. Sorry he can’t marry you but you can dream, no crime!
Give an Asian guy height he becomes like a super hero who cant do wrong.
@@Turnpost2552 honestly had to rewatch to even notice his height. my current crush is Asian and barely 5'6. Talent, charisma, looks and a hot voice go farther than you think, a lot of girls like him too
the fact he takes the time to feed his employees is so heartwarming. thumbs up!
Thank you chef for acknowledging the importance of the family meal. A tasty meal can make our day and keep your team happy and motivated.
Thank you so much!!!
He's not a chef. He's a line cook. He have not earned the title yet to be called a chef.
@@spankbuda5760 way to get your food spat in.
@@spankbuda5760 he definitely has the skill knowledge and ability to be called a chef. If someone wants to show him that respect and refer to him that way then why shouldn’t they
@@charlestoncooper5265 He's LEARNING the skills and the knowledge on what it takes being a chef. But for me, you, or any random individual on the street to give him that title is insane! That is not how this works. The person who made the "Pink Sauce" somehow labelled herself as a "Chef". This is why the title Chef is watered down now because of people like you all.
@@spankbuda5760 at all levels we are still learning but he clearly has the ability to fill a chef’s position in a kitchen. Chef is a title with two parts it’s based on position and respect and i think if you view someone as a chef it’s perfectly fine to address them that way. Most people don’t respect the pink sauce ladies ability therefore it wouldn’t make sense to refer to her as a chef
This man is such a jem! I bought all the fruit he introduced. He has an impressive vocabulary, and I am honored to witness his talent and passion.
Gem* sorry
@@happychappy27 gem :)
And he is really cute too!!
@@angelacho5228 learn english
I wonder if there's any Holograms to go with him...
His passion for family meal alone is something you don't see everyday. He will own his own place one day and his staff will be a delightful bunch which hopefully leads to impeccable service/ success for all.
I worked in a upscale Chinese restaurant for 6 years, Family Meal was always the bomb. Pig stomach and hot peppers was my favorite, it took about a year for bitter melon to become a treat.
What a cool episode! Tristan is on the way to be a celebrity chef! Such great screen presence and cooking skills. Can't wait to eat at Bonnie's. Thanks Tristan, Bonnie's, and BA!
“I like to make good food, to give them good feelings” I love the intentional way of cooking ❤️❤️❤️
I love Tristan!!! Both my parents worked as cooks in various Chinese restaurants and in food courts. It's awesome to get to hear this perspective being articulated in English and shows just how many skills it takes to get the job done 💕 thanks for representing
Love this kind of down to earth content. I shop at the same supermarket under the Manhattan Bridge in Chinatown. As usual, it have lots of fresh fruits and choices, fresh fish, meat and vegetables.
Do you also slather it in msg, secret marinade and purchased sauces? Or just fry it in cheap oil after soaking it in even cheaper oil?
@@keepcalmcarryon3358 then we splash in yo face! 🤣
@@keepcalmcarryon3358 This is such a stereotype of Chinese cuisine but it really only applies to Chinese-American food/fast food.
@@keepcalmcarryon3358 why are you like this
@@rocketman3770
Touche !
Tristan is a true leader and takes care of his team. This is quality food and I will try when I visit!
Tristan should open up his own restaurant
Agreeeed
agreed
Agreed
💯✔
That’s a whole other level of culinary career progression, im sure that’s his long term goal
i did not expect to enjoy this video so much. its like listening to a friend casually telling his story to me. heads up to tristian yes man a true gem
Loved this episode! His vibe energy and passion is amazing!
Tristan is so captivating, I could really listen to him talk about this stuff all day
I've never worked in restaurants. This man is a chef in every sense. Chief. Respect Tristan.
The fact that Chinese parents who can't say "I love you" brings you a plate of fresh fruit is the most wholesome thing ever. I got in a relationship with the best woman you can possibly imagine, she's been through a lot and it's hard for her to say "I love you" or to hear it back, so she will say "I care about you a lot" instead, this kind of thing and my heart just melts. I'll bring her a nice plate of fruits :)
It's dude's like Tristan, and showcases like this that make me miss working the line. It's not always this glamorous or chill, but it def has it's magic moments.
dude is mad chill and passionate about the food he brings out. mad respect and very relatable dude. following!
Dude’s a line cook that has the head of an executive chef. Bravo! Definitely visiting that place one day.
I love the concept of family meal. It brings the workers together and appreciate each other
Also loved his story of Chinese parents not apologizing but instead offering fruit - sometimes love is expressed in a diff way and that's beautiful💮
I think it’s sad that Asia born parents don’t tell their children they love them, it’s very common. Kids needs that.
Right I am happy to hear that type of understanding
Chinese restaurant dont really eat that much of fruits
@@hits4days580 It is their culture and tradition. They don't do display of emotions. Less talk but more deeds. And in most Asian cultures, food is the language of love. Their way of showing love is to feed their loved ones.
That's really big of the chefs to step aside and let the line cook in the spotlight but let's be honest Tristan is really a CHEF!
I think part of the reason is that BA wouldn't want to show a white chef in an Asian restaurant making Asian food. You notice there were other cooks there, but they had to get the Asian one. BA is very concerned about certain optics. Especially after all the nonsense that went down not too long ago.
@@Shinkajo couldn't have said it better
@@Shinkajo oop thats a really good point
@@Shinkajo Calvin Eng is the head chef, he's asain American.
@@Shinkajo There's two white guys, a black guy, and two asian guys. the head chef, as mentioned above is asian american. Sure they could have got a white guy, but it isn't like they chose the only asian chef/cook.
This guy knows his stuff. And what an immaculate kitchen.
Gonna need this guy's Spotify playlist cause he was spitting out some subtle fire quotes throughout the video lol
"Good food for Good feelings" is a quote to live by for sure
That’s the most impressive prep kitchen I’ve seen, so organized and clean, not to mention his dining room is perfect
I cannot begin to tell you how impressed I am by this guy!!
It really becomes a brotherhood, being in the 'Trenches' trying not to let your crew down, holding on around the (controlled Chaos) that a very busy kitchen creates.😱🤕😅😂
Fun Fact: Muscedines (like Scupadines/Scuppernogs) are native to the South Eastern & South central United States. I am born and raised in SC and they grow everywhere here I’m the summer. We pick them and make juicy pies, tarts, or eat them right off the vine. A true Southern treat!
Out of all the On the Line videos, this one is the best bevcause you followed an actual line cook.
The other videos follow the owner, executive chef or someone else but line cooks are the most interesting
great guy. takes care of his family with high quality family meals. respect
Really loved this one. Tristan brought a lot of feeling into what he was doing and saying and I loved how he talked about his family as well as serving the staff like a family, so they eat well. Wishing him all the best.
Now THIS is the millennial restaurant worker I’m all about 😂 his energy is immaculate
he looks gen z bruh
@@aaronwang565 Nah he's probably 30 - asians look young haha
9:30 they way you cut pomelo makes real asian cry.
But for sure, it is how modern restarant do to speed up the process and adaptable for anyone.
This kids a natural in front of the camera. Excellent episode
This dude gets it. ALWAYS SHOP LOCAL. The quality is better, you can establish a relationship, you're actually HELPING people, and most of the time, you get cheaper produce too.
Especially in this economy, LOCAL IS ALWAYS BETTER
This is AWESOME! Love the narrative, the art direction, the concept of following a line cook. And dude Tristan killinnnnnnn it
Love the care Tristan put into the family meal for his fellow staff and his meticulous fruit selection at the market. That fruit plate is gorgeous!
I absolutely loved this episode and believe you should make this into a series about line cooks in different restaurants. I learned more about family meal here and loved his insights about it being R&D. His efficiency principles can be applied in any Fortune 500 so congrats Tristan on a wonderful video. Already started following you on IG.
I love this man. He described the lychee as 'rosewater mixed with citrus'. ive been using the rose / rosewater description for a long time to people who have never had it, yet never heard anyone use it besides me.
FRUITSOMM!
Wow Tristen is amazing! After watching his love for everything he does for this place we really want to eat there! Awesome dishes, clean joint and passion. I’ll tell everyone this place is great in the back end so must be super at the table!
This guy is the real deal, Funny and you can tell that when the camera is not there he is working just as hard as he is in front of it
This man is definitely not lost in the sauce.
Bro, you are a Rockstar. Highly professional and knowledgeable. The love you have for your craft is very evident.
this was a fantastic episode!
Yerr! Definitely gonna pass by to grab some good food! This series of following the cooks is really nicely made content.
This wonderfully talented cook made this video worth $1 million in entertainment value. Way to go my friend. Is he related to the owner family? Love the in your face tenacity and efficiency. Wow wow wow👏
Wow, I can't cook, at all. I cook with an Air Fryer and a microwave, but I absolutely LOVE these types of videos. This guy is amazing. 💚💚
Man I luv seein people put passion into what they do
The burned fingers tip is so true. I never worked a kitchen, but I worked a bakery and by the end of a few years, I could almost grab pans out of the oven barehanded.
first person to scoop this man up for a show is gonna make bank. he has all the right qualities including pure honesty in his expressions
insane that this is only half his day- the service itself is probably too hectic for cameras. man works harder than any CEO, and loves it, he better be getting paid well if they're putting out $30 rib burgers at a greasy-spoon pace. much respect.
restaurant takes itself seriously and doesnt halfass it like many places today. this is great
Wow Tristan seems like a great guy and chef! Loved his energy, passion, and attention to detail! Would love to try his gorgeous fruit plate someday!
That man is a true chef. Line chef didn't look easy at all but his passion did
Tristan rocks. He will make it big. He needs to open his own restaurant.
Tristin should either have his own YT show or get hired by the Food Network. He’s very interesting, knowledgeable, and personable.
Moment I saw the fruit plate I know he's passionate about food, mad respect, hope I can visit the restaurant next time I go to NYC
As someone who works in the kitchen of a small, family owned café, it's so interesting to me to see how the processes we use are almost the same as in big restaurants, just on a smaller scale
That minced trout and shrimp, reformed and fried san Choi bao looks unbelievably delicious.
"I like to make good food to give people good feelings" I love this so much, and then him quoting Gucci Mane out of nowhere.
this dude needs to have his own restaurant and social media
@fruitsomm
Love his ethos on Family meals; servant leadership personified
love this guys humor
"flick that wrist!" and that gucci mane shoutout
Jake: "How often does the train go by?"
Elwood: "So often, you won't even notice" 😜
Tristan is amazingly talented, can’t wait to try out his food!
''i like to make good food to give people good feelings''
incredible, you hear most line workers complaining but you my friend? you've potential.
please never stop being you, it's about the people but most importantly yourself.
Tristan Kwong is the man, great episode! More of these features on line cooks please!
Just discovered “On The Line” series and can’t get enough. Love it. Learning so much.
Tristan is super interesting to watch. I don't normally seek out similar kind of shows but I loved every second of this clip.
Ooooof that rib sandwich reminds me of working at a Squeeze Burger next to a gas station that also sold Krispy Krunchy chicken. I would take two chicken strips with a sweet BBQ sauce and make a sandwich with Mayo, Pickle, and a pinch of Celery Salt. So simple yet AMAZING!
What kind of bread did you use. The best sandwiches are the ones made during employee break time. I made a roast beef, pickle, onion, toast, mayo with a pinch of horseradish.
Am I the only one dying for episode 2?... I want to see how service went!
the way they prep the fish is just genius👍👍
OMG my grandma always brings me a plate of cut fruit here and there for no reason, I just didn't understand until he put it to words.
The skill there, and the kitchen is like spotless man. that ceiling is clean you can see the reflection of the floor. well done.. wow
This series is great! I just went back and watched the other On the Line videos after coming across this one. I hope you keep making more like this :)
This guy is all class and so nice to listen to .