Retired head chef here. That setup reminds me of mine I had down here in Georgia. Jesus it was hot as hell in the summertime!!! Quick way to lose 50lbs over the summer. I noticed y'all had a very low salamander for a fire based station. I saw you were having some trouble with it in your Part 1 video. I'm assuming you're cooking some sort of veggie burger with that guac and green ranch(?) on the buns. I always hated cooking those damn things. Very good with the salmon. Loved seeing you use that little jet airflow blower to quickly raise the temp. Very nice sear. Wish I had someone like you on my line back in the day. We coulda smashed it. Good job mano! Keep the videos coming! New subber now! Keep a goin buddy!
You're in a very growing trend of POV my fried! My kitchen is converting to doing POV as well and you're a great Inspiration! Keep up the excellent work!
Thank you sir. And yeah i know, i lost my last account just as it started to gain traction. I love watching all the other pov cooking vids so i thought i would try it myself, especially working in such a unique kitchen!
love youre work! just back home after a long day at work (as a headchef in Oslo, Norway) just seen youre first video, fucking love it man, dont know way but seeing a good chef working a good mise en place, ah!! just love it!! i`m having a cold one and hope you can do the same after shift! keep on cooking, love from Oslo, Norway!
Dude I'm just so mesmerized by ur work it's beautiful to watch the art of cooking at its finest .... I'm moving to England soon to try work in a hotel and thier kitchen so this is lovely
My knees are shot, so I can't do this anymore. I really miss the buzz of a busy night behind the line cooking at a fever speed. There's a satisfaction and artistry that this job gave me that no other job did.
I'm 23 and hope to be a cook like this as side work after the ice hockey season (I'm a USA Hockey traveling referee. Meaning I work games all throughout the United States and Canada). I am an amateur cook myself and have been so since 2013. But I have some questions for you: 1. What restaurant is this? 2. What is your favorite dish to cook? 3. Are those soups in the plastic bags made in house?
either i have nothing on it. or it’s a fire ticket or something like that. sucks we waste so much paper but it does help with communication between stations ig
Terrible habit of crumpling up tickets when you think youre done. One day that will come back to bite you. Always have a ticket spike for your stuff. You never know when you will need the ticket when they lose their copy.
As a former line cook, my heart goes out to you guys with that set up.. I can only imagine how incredibly hot that wood fire set up gets
You get to smell like food and fire wood so that's a plus
Man.. the intensity in this kitchen and they’re all just doing their job like its nothing. MAD respect. Makes me realize how easy i got it at my job 😂
Here before this channel blows up!
Same here….within the first 100
Enit
the pressurized can beside the heater will also blow up soon!
damn right
Same
Retired head chef here. That setup reminds me of mine I had down here in Georgia.
Jesus it was hot as hell in the summertime!!!
Quick way to lose 50lbs over the summer.
I noticed y'all had a very low salamander for a fire based station. I saw you were having some trouble with it in your Part 1 video.
I'm assuming you're cooking some sort of veggie burger with that guac and green ranch(?) on the buns. I always hated cooking those damn things.
Very good with the salmon. Loved seeing you use that little jet airflow blower to quickly raise the temp. Very nice sear.
Wish I had someone like you on my line back in the day. We coulda smashed it.
Good job mano! Keep the videos coming!
New subber now!
Keep a goin buddy!
Love your passion, attention to detail and attitude! Thank you for this great content OP!
Something about watching these videos is relaxing but I can't help thinking about how stressful it is if I have to do that irl.
its stressful but also giving that kick when you get the orders out and people are happy
You're in a very growing trend of POV my fried! My kitchen is converting to doing POV as well and you're a great Inspiration! Keep up the excellent work!
Thank you sir. And yeah i know, i lost my last account just as it started to gain traction. I love watching all the other pov cooking vids so i thought i would try it myself, especially working in such a unique kitchen!
nice
@@flipcooks2 it's awesome, i love the workflow.
I do landscape in Florida for a living but man, this is some hard work. The food looks delicious
I absolutely love these videos. I would love to see more stations too
other stations coming soon!
@@flipcooks2 Where about's is this restaurant? The burger and octopus look like a must try :D
@@newayinpeples Lititz Pa
Mind boggling. I couldnt do that intensity. Kudos
love youre work! just back home after a long day at work (as a headchef in Oslo, Norway) just seen youre first video, fucking love it man, dont know way but seeing a good chef working a good mise en place, ah!! just love it!! i`m having a cold one and hope you can do the same after shift! keep on cooking, love from Oslo, Norway!
Boom like they said here before the channel blows up…this is the best one!
For me, this is the best thing to watch while high asf lol.
Dude I'm just so mesmerized by ur work it's beautiful to watch the art of cooking at its finest .... I'm moving to England soon to try work in a hotel and thier kitchen so this is lovely
Where are you moving from just out of curiosity?
@@Shabla7 from South Africa
Never seen this type of kitchen before, it’s pretty cool
PS. Props on those sweet potato fries. I love to give em some extra caramelization. The darker the better!
My knees are shot, so I can't do this anymore. I really miss the buzz of a busy night behind the line cooking at a fever speed. There's a satisfaction and artistry that this job gave me that no other job did.
TKR?
Love to watch this. People need to realize how brutal it can be to work a kitchen.
Thanks for showing the tickets!
Different set up mate, plus refridgerated drawers. Looks better on ur back, for sure!
Somebody get him a clean Bar towel. It is the least they could do for him.
I'm just so intrigued by this channel and other types of pov who knows maybe if I make it to a good hotel I'll be ble to make my own pov
seeing other videos like mine is what got me into it. it’s a lot of fun editing and watching back
New sub right here, loving your work.
Awesome, thank you!
Chad chef never has any tickets. *they're all in his head*
I'm 23 and hope to be a cook like this as side work after the ice hockey season (I'm a USA Hockey traveling referee. Meaning I work games all throughout the United States and Canada). I am an amateur cook myself and have been so since 2013. But I have some questions for you:
1. What restaurant is this?
2. What is your favorite dish to cook?
3. Are those soups in the plastic bags made in house?
Blackworth in lititz.
Definitely the octopus
yup. made and vac sealed in house
Hats off to you this looks hectic
Just amazing bro love from kenya
i appreciate
what a spacious kitchen, I can fly in it.
Love the tattoo. Very powerfully 💪💪💪💪💪💪
This guy has one job…salmon.
I found a new way to cook salmon. Put it on top of a furnace. 🙂
He was on it! Bravo!
Brings me back to prep cooking on hot side
At 1.8 k subs and i know it's gonna blow up soon
Keep up the good work
Easy 1 million subs channel 👍
What are the fried things you serve with the octopus?
You guys sell a lot of salmon 🍣 ❤🎉
I wish I could do what you're doing.
Me 2 man
07:30 what was the point of that move? From one dish to another
Teriyaki sauce on the sizzle plate will quickly burn in the oven. Just trying to keep the salmon as clean and high quality as possible!
MUST BE COOL working with the wood and charcoal
Real life cooking fever game
I like your videos 💚❤
That hamburger at the start was way to overcooked. 😄
Probably ordered that way.
Awesome video...Takes me back a bit. I love when you get in the zone 👍
Why do you throw away tickets that just came in? Are they voids, or something?
either i have nothing on it. or it’s a fire ticket or something like that. sucks we waste so much paper but it does help with communication between stations ig
@@flipcooks2 Ok, that makes sense. Thanks for the answer! Fellow cook/chef here btw!
Like your cook cool
You are the best top chef in the world ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ I live in Ireland - name Bernard Harkin ballyliffin town I was chef
Where is this restaurant
noticed you use the same brush on the burger and the fish, dont you think this is a allergy hazard for severe fish allergies?
@@villehakkarainen349 salmon burger!
@@flipcooks2Oh i see! Thanks for the reply!
Well, at least cooking salmon is easier than steaks..... 😊
Section set up looks a lot smoother on the first POV a couple months back
yeah, oven station got a new style lowboy. and i have a new dish i’m still getting used to incorporating.
Is it 3 lads running the line including you dude?
on a slower night yes. but weekends it’s usually 5-6
Really good work dude. calmer than me! Lose my sh!t way to easily, I get it done but maybe at the expense of my health!
11:20 is what I say most shifts as well.
Whats that glaze u brush over both the salmon and the buger?
something honey or maple based if i had to guess
Just a little up on the camera angle and these will bang so much more
What is going in the deep fryer that goes with the octopus? Seems to be 4 of whatever that is..
Looks like smash potatoes.
@@clarktucker7171 It does
This looks delicious what restaurant
blackworth lititz
I wish I worked here.
why not use the pans rather than the tiny plates with no handle bars
just what i was trained to use. but i definitely prefer them now. saves a lot of space in the oven
You can blow through hundreds of them with less fuss than more handled pans. think paper plates over real plates.
@@Shabla7 ah ok, seems reasonable with the tight space in the kitchen
Restaurant?
in bio
@@flipcooks2dam I'm in Baltimore. Would of swore this was California or Northwest
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bad ass kitchen! where is this at?
blackworth in lititz
Fish station?
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Are you hiring chefs?
Please more videos
I wanna stage here
More fireline vids bud
Your paint brush skills needs work.. lol jp
Where are the gloves
It is fire cooking.... The gloves will melt to your hands.
He's a chef, not a doctor
I bet his hands are cleaner than yours.
I also don't see him touching the food without tongs unless absolutely necessary
Terrible habit of crumpling up tickets when you think youre done. One day that will come back to bite you. Always have a ticket spike for your stuff. You never know when you will need the ticket when they lose their copy.
@@DavidJames-g5f eh never been an issue. if all the foods in the window, the ticket goes
@@flipcooks2 One day it will though. They will lose their ticket and ask for a copy or table number. Murphy's Law.
My only question. Why serve salmon skin on?
it crisps up nice and taste good
Nice
How's the restaurant called?