All work places can appear toxic but you really have to be in the job experience these incredible chefs and learn from these experts. 😁 I’ve worked in hospitality and can tell you it can be or appear to be toxic but really it can be one of the most amazing experiences working with people who are passionate and knowledgeable about their craft
Thanks Mr Tibbs. It’s a very raw doco that we’ve had the privilege of capturing. And I hope others will recognise the value of seeing the mould being broken like you have :)
@StoryBites. I would hope we can develop our selves as chefs and people across sections wether it be fine dine or being called upon to cook 200 different cuts of beef on the char grill. The headline drew me in because every artist has to have a certain level of tension within their body. Chefs are artists of food and building quick productive meaningful working relationships those with whom they are working with and serving. Being selfless in your communication and owning that slipp because of lack openess before or during service will save a heap sweat mental energy. I see this what the kiwi is Chef trying to create. P,S We are excessively well trained here in NZ all sections. Anyway🙌🙌💯
Good question! Food doesn’t have to be restricted by geographic regions, in fact the way food culture is headed, the diversity is inevitable. Tradition is important but progression should move us forward with recognition for the past
Countries like south east Asia or other Asia countries really…is that people might not have basic English skills or understanding of English speakers.. therefore miscommunication is a major problem in the restaurant business
We agree there’s an element of communication breakdown there. But we’d also say culture and leadership makes up a bigger proportion of what success looks like in the kitchen. We’ve seen it done right and we’ve seen it done wrong. It’s not the language.
sounds like a toxic workplace, lol
yeah... i thought the same...
You clearly don't understand the context
All work places can appear toxic but you really have to be in the job experience these incredible chefs and learn from these experts. 😁 I’ve worked in hospitality and can tell you it can be or appear to be toxic but really it can be one of the most amazing experiences working with people who are passionate and knowledgeable about their craft
Maybe the suitable work for you is to be a b1cth 😅
We completely agree with you. We cannot judge on the basis of a short video. There is so much more that lies beneath the surface of content
Pretty dope ! Looks like a great experience
Thank you!! This was a truly memorable experience. Appreciate the support!
Awesome, aiming for presence no matter the staff or region. Breaking the mould
Thanks Mr Tibbs. It’s a very raw doco that we’ve had the privilege of capturing. And I hope others will recognise the value of seeing the mould being broken like you have :)
@StoryBites. I would hope we can develop our selves as chefs and people across sections wether it be fine dine or being called upon to cook 200 different cuts of beef on the char grill. The headline drew me in because every artist has to have a certain level of tension within their body.
Chefs are artists of food and building quick productive meaningful working relationships those with whom they are working with and serving.
Being selfless in your communication and owning that slipp because of lack openess before or during service will save a heap sweat mental energy. I see this what the kiwi is Chef trying to create. P,S We are excessively well trained here in NZ all sections. Anyway🙌🙌💯
Who's going to Bali to eat this :S
We would! You totally should too!
Why is it in Bali ?
Good question! Food doesn’t have to be restricted by geographic regions, in fact the way food culture is headed, the diversity is inevitable. Tradition is important but progression should move us forward with recognition for the past
@@ipaddleYOass cheap workers, cheap land
chef likes indonesian woman
Perfection doesn't exist any where not even for a Michelin star Restaurant.
Perfection is a recipe of disappointment. I think there is a fine difference between excellence and perfectionism.
Thanks for your comment!
Progress over perfection .
no need all of this to eat some food and have a job to get payed,busy places with lower standards makes more money then this starving place
That’s fair enough - in the end, we’re all creators of our own craft so we tend to focus on different aspects that we feel personally responsible for.
Countries like south east Asia or other Asia countries really…is that people might not have basic English skills or understanding of English speakers.. therefore miscommunication is a major problem in the restaurant business
We agree there’s an element of communication breakdown there. But we’d also say culture and leadership makes up a bigger proportion of what success looks like in the kitchen. We’ve seen it done right and we’ve seen it done wrong. It’s not the language.