I agree. But you know what is the problem? People like you complain about intros and edits and all of that, but then someone uploads simple videos and nobody watch them or subscribe to their channels, that is why they gotta do the annoying intros, stupid cut edits every 5 seconds, and outros so you suscribe and watch them. Americans complain, but don´t act, man. All movies are woke, they cry! But they are the first in line to watch them. And so on.
I worked as a professional chef for fifteen years starting in NYC with zero experience and learned on the job, doing everything in the kitchen and produced 2 star NY Times rated cuisine, fusion, italian, American Contemporary and everything in between. This type of cooking shown here, known as "short order" cooking, is hands down the hardest and the skill and mastery that this guy shows is amazing. I could do it but not effortlessly like this guy. Eggs can be the most challenging - there is no wiggle room - they have to be perfect every single time and fast - kudos and respect to all of the hard working kitchen guys out there who toil tirelessly to put perfection in the window!
Damn right, I'll second that. What a great comment! I'm a chef as well. That guy has a great technique and method. Reminds me of doing the breakfast shift at a hotel I used to work at; I could get through but, as you say, not as effortlessly as this man
Notice how clean he keeps his station while cooking. This chef is awesome!!! I buy an 8 dollar breakfast and tip him 12.... This man has ethics and more importantly heart!
Clean? Hes dropping egg shells everywhere, this kitchen is filthy. Go look at a real kitchen like per se. and they are not chefs, they are cooks at a diner..
@@animaladam5 his cook surface and station is clean. The floor gets hosed and sanitized at the end of the shift. Don't be ridiculous for the sake of argument and disagreement.
A good cook is an artist. They have 10 stop watches in their head running and are able to load and reload memory. It looks like a game to them. I could watch this for an hour.
CosmicStorm these guys are just pushing food out. Technique? Not a grain of salt, the scrambled eggs were done in seconds and sat on the plancha for 5 minutes too long. This is disgraceful cooking at best, taught by no one. Hacks, try putting these guys at per se and see if they would last an hour. These guys would leave crying.
@CosmicStorm I am one of those guys. The fufu food just doesn't satisfy me as much as short-order food. You can never go wrong with the simplest dishes.
In the late 70's, I was a student breakfast cook at CU. My job was to keep up with the serving line feeding up to five hundred students per meal. In the 4 hours while we served breakfast I would crank out hundreds of fried eggs, pancakes, or gallons of scrambled eggs. I thought I was a monster on a flat top. One of the staff cooks had another job managing a nearby diner. She asked me if I could help her out doing short order because her regular short order cook was hurt. Man, that gig just Kicked My Ass. Made me realize how far I had to be to become any kind of real cook.
@@joe1071 I'm no cook but that's me with my job right now,gotta be fast but under paid for over 2 years ain't cuttin' it no more,I'm not gonna work harder than I'm being paid to at this point.
Justin Ruehl Probably not since i’m one of the sous chefs at per se, off the line for years. Plus I wouldn’t be sending hack food like this out. These guys most likely have done the same exact menu for 10 years, to where we change the 20 course menu every few days. Anyone doing the same thing every day will achieve this speed. This is chevys food, hack food, and nothing to admire .
Now a year later, even tougher to find committed cooks or kids that want to learn. They've figured out the grift. Cooking doesn't pay but satisfies a love of the action and pleasing guests in return. Im 30 years in and can't get away from doing what I've always loved. I still enjoy working on the line more than carrying a clipboard and making schedules.
"and I'm not even this fast" After 2 years? Yeah..No one expects you to be. You will get infinitely faster. Even after 20 years, you will learn to get faster, learn different techniques, and become a better chef.
As long as you're consistent with your cooking then that's what really matters. Speed only comes when you've done the same task over and over and over again that you don't even need to think about your next move and that's when your pace picks up. I was the dough boy for an Italian restaurant and I made so much bread that in a month I was able to put out 8 racks myself in 5 hours including mise en place and time for autolyse. Not tryna brag but this goes to show that as long as you are consistent, properly prepare your station, and stay organized through the shift you can build speed quick.
There’s something very relaxing and mesmerizing about watching these guys doing their cooking routines. I wish I could have a 6-hour version of this or something.
@@cameronstuart1397 I don’t know if I’d have the endurance and patience to do that for so long every day, but in a way I’m jealous that you get to make people happy and improve your cooking skills in the process.
@@ATBSFiM ohhhh damn, oh snaaaap bro, so damn woke bro, you are so enlightening bro holy smokes wow capitalism and the UA-cam comment and humanity totally yup wow good one
This is Johns Coffee Donut Shop in Brooklyn, been going for years always a good price and good service this man here is a machine this video doesn’t do him justice. Get the lemonade
I worked in a Long Island deli for several years, often taking over the grill during the breakfast rush. It feels so good to be in a flow on a grill. I actually miss it, despite not being paid much. I'm forever appreciative of the experience, though, as it made me a really confident cook, even for complicated recipes and techniques. That said, this guy taking the yolks out of the whites WITH THE SHELL is something I've never seen. Most places don't even use eggs for whites, they buy the cartons of whites and measure it out in a 1/4 pound side salad container. That's some serious skill.
@@yungchainsm0ker298 I've seen a bunch of ways, like dumping it from one shell half to another, just never seen someone use a shell to pull it out of the bowl.
I've always thought short order cooks had phenomenal skill. To be flipping burgers and frying eggs or whatever, all while taking in orders being rapid-fired at you is amazing! This guy is so quick, I really can't tell if he's cracking the eggs to scramble or tossing them in to crack them, and then immediately pulling the shells out. Regardless, that's awesome! And he's also constantly tracking what's on the flat top and keeping his station clean simultaneously!
Hes cracking them that fast, but theres twice where hes sifting the yolk out for eggwhites. I think there was one part where he might have fished out a shell.
@@getonthecrossanddontlookba5004 Very good. But tell the people what repent means. This is not the gospel. A longer thorough explanation is needed. Like how Philip taught the Ethiopian and Paul personally went to the home of the centurian and saved his entire household. It's not a 123 thing where I just say repent. The world doesn't understand. Repent really means to amend your life. Stop doing what you know is wrong and begin to do good and fear God with trembling. God is good but he doesn't play.
Started out short order cooking like this, 24 yrs later, I'm a chef. Have so much respect for these guys turning out big numbers, fast paced. You guys kick ass!! Keep cooking!!✌
A bigger grill costs more money. The cheap bastards who own these grease joints want to get as much bang for their buck as possible. So they find people who will work fast and cheap. THAT is how you get rich!
As a chef, this is a humbling video. Makes me think back to when I was in high school working. Now it's all techniques and "pretty plates". Good old days just line cooking.
FACTS. 33 years cooking, but I started at my grandma's place at 13 cooking hash browns, place in Lancaster called crazy Otto's. Hash browns came on one plate and eggs meat and toast came on another. All I did was cook browns during the rush, then I would wash dishes.
@@joekizonu9503 22 years cooking for me, but have held sous and executive chef positions the past 15 years.. Now, im a baker, lol. When my wife got pregnant and had to make some discussions and working 70+ hours a week was not going to work. I love the baking though, it's almost therapeutic...
I’m the head Chef at my workplace and when I plan the schedule for the week I make it a point to put myself on the line for 4 lunch shifts a week and i cover dinner shifts when my guys are on their day off.Being on the line gives me the most joy.Not sitting and staring at a Excel sheet looking at data and numbers the whole day.
You don't really need to pay attention to the orders so much as the "all day" counts. You look at all the tickets, see how much you need to drop. Once everything is dropped, you need to have your setups ready before they finish cooking. Over communicating is key. That and fast af reflexes
I tip very well for food and drink servers. I was taught this by a guy named Bob. We lost Bob last December. He was one of a kind. He's the one that had me watch the cooks, wait staff and other staff. Admire them for their hard work. He told me, 'If you can't afford to eat AND tip well, stay home and eat there.' Thanks Bob! I miss you. You made me a better person.
I can't even make breakfast for 4 family members on a electric flat grill & stove without over cooking eggs and allowing the bacon to get cold.(I look like I'm walking in circles in the kitchen)lol. Much respect to the men and women short order cooks that do this everyday!
This is what you become when you strive to get better at what you do and take pride in your work. You have to get in a rhythm and develop a process. Over time you tweak and tweak until you reach perfection and it all just flows. Much respect bro!
I will never understand how cooks can remember 20 orders and more flying at them and still get everything out. I could never do that shit in my life I'd be like what ???? After the first order
Coming from a line cook at a French restaurant in a big city, it's just something that takes practice, determination, and a lot of fucking up before you can get good at 😂 also the tickets are usually up in the kitchen so you can glance over every once in a while to remind yourself what to cook next.
It really does take a lot of memory. But after a while it just becomes programmed in your mind. It feels so good being a line cook and knowing what to do and you just fuck shit up and get orders out with others who know what their doing. Always feels good.
after so many years personally speaking it just comes naturally and it’s a rush adrenaline rush fun and most of all fucking stressful 😂😂😂 but i love it , could not di anything rlsr
While in college I worked as short order cook in a place that catered to the after bar crowd. It was the most intense, high pressure job I ever had. Later in life I worked for a type A a-hole who thought that being mean was the best way to get work out of people. I worked for him for 5 years. He hated that he couldn’t get to me and he tried hard. That kitchen prepared me for life like no college could.
That's fantastic, and a great example of why no job is beneath you if you use the experience to learn and grow! I've had that kind of ball buster, knew it from the interview, but she could never get me to crack due to previous work experiences. It was hilarious. Here's to better times! 👍🌈
I have run a grill for breakfast like this hundreds of times. It is not easy and you have to stay well organized. It is paramount to keep the grill clean as well to maintain food quality.
There was a Short Order cook👨🏽🍳 at a deli that I used to go to in the morning before work. That guy was a one man show and let me tell you, he would get multiple orders and the amazing part was he would get it right everytime. The longest part was, customers that were new taking a long time ordering or changing the order a few times. Just amazing watching him crank out orders from the grill that was right in front like this video. He only had the owner and 2 cashiers that got the drinks. This guy made these guys look slow and of course they are not by any means. Just amazing to watch.
Short order breakfast cooking is super intense. In my day we did 300 to 400 covers with 2 guys. My mind hasn't worked the same since. Much respect to those dudes
+Mike Woods isn't it sad tho. we train our bodies to be almost machine like pin point accurate with the hand eye coordination of the gods and we don't make s!@T. people gota eat tho. that's why we are here.
he does not get paid pennies you jack ass lol and before you go MEEEH DURP I DIDNT MEAN LITERALLY DREEPRERP he also broke so many health code violations it's ridiculous. he actually puts his bare hand in the food at one point.....
My first job was very similar to this. Now im 15 year experienced with the past 2 years as an executive chef. I can attest this man's mind was racing, thinking atleast 15 steps ahead. Mad respect 💪
My boss told me, “the people will wait for good food” and we’ve been packed every day since I started (precovid) and since we’ve reopened it’s like nothing changed.
Dudes like this make me proud to be human. This is good honest work and shows the quality of life achieved when people take pride in their actions above themselves.
You dont see too many short order cooks like this any more. Used to enjoy watching how quickly they cooked with orders being yelled to them by the waitresses
Much respect. I was trained by a seasoned cook who has been doing this for 30 years, and got his start at Waffle House/Huddle House environment where this was the norm. My mind was blown instantly. To not have a ticket to look back at to ensure accuracy was insane for me. It's just as much talent as drive.
This man is just amazing. To keep up the rest of the staff has to be firing on all cylinders as well so kudos to them as well. When you see those eggs coming off looking as perfect as they did, you know he's oozing skill. So hard to do. I tried and made a valiant effort at this waaay back in college. Read that as I got asked to find other work because I stunk! On the upside the job I got after that turned out to be my door into an entirely different career. Much to the joy of diners everywhere :-)
I worked at a Bickfords Pancake House in New Hampshire while in high school. I started as a bus boy - dishwasher and worked my way up to line cook. It was Hell on Earth on the weekends. Bickfords was famous for their “Big Apple Pancake” it was delicious , monstrous, and took time and skill to bake and flip onto a plate. People lined up 30-40 deep on weekends waiting for a table. Madness.
@@lulumoon6942 it was! Worked hard played hard. Some seriously ridiculous times. Of course we huffed some whipped cream bottles in the walk-in cooler. 🤣✌️
I love watchin cooks in action during rush time, it's very admirable - the hardwork, dedication and precision. I can never do it, but I do appreciate it.
Wildly overcooked eggs! I worked a total of five months at two griddle jobs in the USA. No complaints on my part. These guys are both a mad ballet, and I'll never forget my 65 cent breakfast at a Spanish griddle counter on Union Square in NYC in '78. An egg, one slice of overbuttered toast, fresh, real orange juice, Spanish strained coffee with milk, and French fries. I was on a five dollar per day budget for a couple of years. The griddle guy was really nice -- he knew I NEEDED that breakfast and saw me counting the pennies! :)
Not insane, this is just your first view of what cooks in a busy restaurant are doing. I've been on a line with 15 guys working just as fast within a narrower space. First time I ever saw it, I thought it was orchestrated chaos.
I've worked with Mexicans in machine shops when I was 18/19 and they were the laziest worst employees that would mess up and ruin parts regularly and waste material in the process. They had 10X more defective parts the quality control had to reject. Most ended up getting fired and the turnover was highest for them.
When i worked for Syracuse university , we as breakfast short order cooks each had a 60" flat top to our selves. I initially thought it was over kill but the amount of variations to order made it a necessity. A slow day would be 350 orders and during the holiday or game night you could expect 1200-1400 orders per station per cook. The flat top is BOSS at knocking out mass production! I would go through a case of 48 eggs every 7 minutes to keep food fresh and temperatures safe.
I love watching this video again and again. I’m a truck driver in food service and I deliver to restaurants and while my job is demanding and I don’t envy the short order cook job. I see how hard these chefs and kitchen staff have to work and I admire it.
To you customers out there, now I hope you see how you can totally screw up an entire kitchen when you try to change your order a couple minutes after the server puts it in.
Admist this fast work, he makes cleaning his sector effortless as well. These are skills that are taken for granted by alot of franchise restaurants. Mad respect
Back in the days of real Roadside Diners , a cook we called 'Spider' taught me to fold toast..Have never seen it done outside central New Hampshire (Lakeport to Plymouth) . He Really DID have 8 limbs. 2 to stand on and 6 to cook plus serve (Slide)stuff down the counter to amaze folks with..And he didn't even LIKE the folks.. And Edie Morrison ..I miss You
I used to do this. And I was just as quick and efficient as this man. It’s tough. I’ll only go back if I have to. It takes a toll on your body after a few years. Respect.
I could see that. Best I've ever witnessed was a totally tattooed, pretty obvious ex-con who wore headphones and never talked. He was AN ABSOLUTE MACHINE. You could tell, this was his way in life. He ALWAYS got a monster tip, no matter what he did with it, shared or smoked, he was a master. 🙏
I have alot of experience in different Resorts across the Country and from time to time have the pleasure of seeing the Line Cooks absolutely busy through a night of CRAAAAZINESS! Its dope to see how a great kitchen syncs up.
Celestial Skies Nope, maybe in some restaurants where the owner is actually someone who cares about their chef's and the quality of their food (or they divy up tips communist style), but it's a well known common practice that Chef's do not get tips. I've been a chef for 8 years at 3 different places. The only time I get tips is at catering events when people give them to me, face to face, while feeling generous.
@Roy Berg Nothing about being latino, you are looking at it the wrong way I believe. Any cook will be able to do the same. repetition and failure are two key components in any type of mastery, although there will always be different levels and ambition. Besides that, latino immigrants or any immigrant that has the ambition to provide for himself and his family will do the best he or she can do with the tools they are given and hold onto it by exemplifying job security.
The only thing that blew my mind was his egg white technique that I’m going to steal. So fast he uses the shell to scoop out after cracking into a bowl. Never done that. I use my hands or transfer between two broken egg shell halves above a bowl until yolk is separated
Not going to assume you’ve never worked a line, specially a breakfast rush. The whole point is that they both have a music between themselves ; comradery.
as a former cook/chef doing short order and full blown dishes, it is great to see how even with cooking stuff considered unextraordinary by the average person, him using all the perfect technique and effort, constantly cleaning and wiping his flat top and making every motion worth it, this guy gets it
To the general public, this is impressive work. To me as a chef, its solid work. My point being its a good upload even if the titles embellished it a bit.
You have no commercial cooking experience and have watched a bit too much master chef. cooking is a matter of doing lots of simple things right. Doesn't matter if its eggs/pancakes or scallops/fillet steaks. Clean kitchen, economy of movement, organisation and good workflow. You think this is easy because you're watching someone who knows what they are doing.
Fair enough, I've been in the industry 6 years. I still think it's a good upload, It shows someone doing something simple well. Maybe I'm easily amused.
PorkFluff yeah I was gunna say this is about every cook... I've cooked on the line a few times and it's pretty much like this... maybe he's a bit fast but that's a line cook for yuh
PorkFluff I didn't find anything special in the video too, it's just primitive dishes which a kid could cook. It's a hard work, no doubt, but the video's title is confusing, not insane cooking but just simple cooking.
i miss working at the restaurants and getting overwhelmed with orders.. but the worst part of all plus me breaking my back was getting paid only 7$.. lasted a year and half then quitted
Exactly !! Don't be fooled by this video. And if you ask for a better pay , your gonna end up working 12 hours a day 6 days a week. I know at least it's a job but it's actually a living brutal nightmare of extreme hard work and stress.
Mexicans do but muslims come for the welfare for multiple wives. They made having multiple wives in Washington DC. legal . Big checks ,Section 8 EBT. cards for groceries. Also Loaded Walmart cards. It is all true.
Short order chefs fascinate me….we don’t have any to watch where I live but in L.A. there was a place I’d go every Saturday, sit at the counter & have a bird’s eye view like this! It’s really wonderful, watching these people who are masters. True masters! Thank for this video! Much appreciated. ❤️
Short order cooking like this is is easily one of the hardest jobs in the industry, everyone looks over you. I grew up with an immigrant father and uncles who owned restaurants, I was eventually trained to do exactly what these guys do. I’m 36 now, still in the business, and have only seen a handful of Americans that are capable and willing to do this job.
Setting aside your ignorant comment, considering there are diners in virtually every city in America that make food that looks exactly like this, that seems pretty unlikely lol
Bullshit...I did it for 2 years in 2 different places. High volume places. It's hard to fuck up cooking eggs. Bacon is cooked in the fryers as is sausage. Toast is harder to get right than the flat top shit. How long were those scrambled orders sitting on the back of the grill? You don't know what you're talking about.
It's satisfying to see people appreciate the workmanship and skill of a cook!!! Cooking for 32 yrs, short order, deli, restaurants, golf clubs. All can be demanding and difficult. My kitchen is between 120- 130 degrees in the summer and I'm 52. Cooks kick ass!!! Keep cooking!!✌
I used to wake up 4:30 in the morning and come home at 7:00 at night. I used to work like this in a diner for 12 years (family business) . I dont recommend this to nobody , go do another trade , if you want to be a cook , go work in restaurants. Avoid coffee shops and diners. I would rather kill myself than to do that job again , I had no choice, it was a recession and the store was busy because it was in an industrial area. Used to have 20-30 orders at the same time and they would not stop for hours and hours and hours, used to go home tired like a piece of *****.
See this is what the culinary professional field really is... It just happens to be very accessible. And if you don't go short order, I'd call you a pansy :p
This man is an absolute legend. To work so fast and clean whilst doing such a thankless task as cooking eggs. If only all cooks were so professional and all diners and owners gave them the respect due for their work.
Guys, if you don't have anything better to say, don't say it. I am sure you guys are very fast or at least that is what you say. It is better done than saying it. I think this is a good video, but of course it does not show everything. I believe it is a great video and it is not about some dude who shows off he is a chef and works for so and so, but does nothing.
Egg station is by far the hardest position on the line, pretty much every plate has eggs(depending on the kind of restaurant) and you have very little room for error. This guy is a master
This is what UA-cam used to be. No annoying intro, music or ads. Just a random video. Awesome video.
@Brayden Dempsey WAT? Way before tik tok ppl were making money off youtube brudda man
I agree. But you know what is the problem? People like you complain about intros and edits and all of that, but then someone uploads simple videos and nobody watch them or subscribe to their channels, that is why they gotta do the annoying intros, stupid cut edits every 5 seconds, and outros so you suscribe and watch them. Americans complain, but don´t act, man. All movies are woke, they cry! But they are the first in line to watch them. And so on.
No bullshit music to try and invoke feelings, no robot voice, no special effects. Clean, honest and authentic. It's real.
Not a cell phone in sight.
@Brayden Dempsey idk what youtube u watching but almost everyone who is on this app is not here for the youtube shorts
I worked as a professional chef for fifteen years starting in NYC with zero experience and learned on the job, doing everything in the kitchen and produced 2 star NY Times rated cuisine, fusion, italian, American Contemporary and everything in between. This type of cooking shown here, known as "short order" cooking, is hands down the hardest and the skill and mastery that this guy shows is amazing. I could do it but not effortlessly like this guy. Eggs can be the most challenging - there is no wiggle room - they have to be perfect every single time and fast - kudos and respect to all of the hard working kitchen guys out there who toil tirelessly to put perfection in the window!
Damn right, I'll second that. What a great comment! I'm a chef as well. That guy has a great technique and method. Reminds me of doing the breakfast shift at a hotel I used to work at; I could get through but, as you say, not as effortlessly as this man
Short order cooking is a love hate relationship. I hate the density but love being on the line with another solid cook
All the while keeping his griddle and station clean. Takes a lot of pride in his work. Good stuff.
@@Itsant33 moving silently in flow with an equally proficient comrad is the best feeling
Awesome stuff!
Diners wouldn’t survive without cooks like this !! Hecha le ganas primo!!!
Simon
Queríamos norte 👍🏾
I agree. Just a small correction if you don't mind, it's "Echale".
Eso!👍
Notice how clean he keeps his station while cooking. This chef is awesome!!! I buy an 8 dollar breakfast and tip him 12....
This man has ethics and more importantly heart!
Clean? Hes dropping egg shells everywhere, this kitchen is filthy. Go look at a real kitchen like per se. and they are not chefs, they are cooks at a diner..
@@animaladam5 their short order cooks man, its not a 3 Michelin star restaurant
Bryan Elwell I know, I was just commenting on the cleanliness, saying that it isn’t clean.
You pay 8 dollars for breakfast? That's your first problem lol
@@animaladam5 his cook surface and station is clean. The floor gets hosed and sanitized at the end of the shift. Don't be ridiculous for the sake of argument and disagreement.
A good cook is an artist. They have 10 stop watches in their head running and are able to load and reload memory. It looks like a game to them.
I could watch this for an hour.
CosmicStorm these guys are just pushing food out. Technique? Not a grain of salt, the scrambled eggs were done in seconds and sat on the plancha for 5 minutes too long. This is disgraceful cooking at best, taught by no one. Hacks, try putting these guys at per se and see if they would last an hour. These guys would leave crying.
CosmicStorm you think cooking salmon with pre steamed veg is hard? Ok then😂😂
@CosmicStorm I am one of those guys. The fufu food just doesn't satisfy me as much as short-order food. You can never go wrong with the simplest dishes.
I’m a line cook shit is just like a game. Timing is key
Very accurate comment 👍🏼🤙🏼
In the late 70's, I was a student breakfast cook at CU. My job was to keep up with the serving line feeding up to five hundred students per meal. In the 4 hours while we served breakfast I would crank out hundreds of fried eggs, pancakes, or gallons of scrambled eggs. I thought I was a monster on a flat top.
One of the staff cooks had another job managing a nearby diner. She asked me if I could help her out doing short order because her regular short order cook was hurt. Man, that gig just Kicked My Ass. Made me realize how far I had to be to become any kind of real cook.
Thank you for your service.
@@AtheismF7W you're welcome
shutup bitch no1 is clicking show more on ur lame ass story
And then you realized that they don't pay you enough even if you're the best short order cook in the world, and moved into a different line of work.
@@joe1071 I'm no cook but that's me with my job right now,gotta be fast but under paid for over 2 years ain't cuttin' it no more,I'm not gonna work harder than I'm being paid to at this point.
That's a tough job. Have to be quick and the food has to be good. Much respect to all who do it
Peter Bindig 10 an hour job in majority of kitchens 🤔
Frank Latin this ain’t a kitchen, this is a factory for sandbagged food. Didn’t see one grain of salt, eggs cooked to shit. What a disgrace.
Good and hot
Justin Ruehl Probably not since i’m one of the sous chefs at per se, off the line for years. Plus I wouldn’t be sending hack food like this out. These guys most likely have done the same exact menu for 10 years, to where we change the 20 course menu every few days. Anyone doing the same thing every day will achieve this speed. This is chevys food, hack food, and nothing to admire .
adam torres wow way to be humble man you’re a real role model 👌🏼
It's hard to find hard-working cooks like this, much respect for this guy.
I’m like this. After 10 years it is natural. It would be difficult to slow down.
you get what you pay for.
Unfortunatelly they're often still being paid about 20-30% more than minimal wage
The money isn’t worth the work nowadays.
Now a year later, even tougher to find committed cooks or kids that want to learn. They've figured out the grift. Cooking doesn't pay but satisfies a love of the action and pleasing guests in return.
Im 30 years in and can't get away from doing what I've always loved. I still enjoy working on the line more than carrying a clipboard and making schedules.
Been a line cook for two years...and I’m not even this fast. I personally don’t like working a breakfast line but million respects to these hombres
I had no line cook experience and the owner threw me into it after a couple months prepping and now I'm the fastest one on the back line
I just started as a linecook going on 5 months with no experience. If your 2 years in it will take me a lifetime to get this fast 😂
Passion I fueling this dudes speed he is in the Zone
"and I'm not even this fast" After 2 years? Yeah..No one expects you to be. You will get infinitely faster. Even after 20 years, you will learn to get faster, learn different techniques, and become a better chef.
As long as you're consistent with your cooking then that's what really matters. Speed only comes when you've done the same task over and over and over again that you don't even need to think about your next move and that's when your pace picks up. I was the dough boy for an Italian restaurant and I made so much bread that in a month I was able to put out 8 racks myself in 5 hours including mise en place and time for autolyse. Not tryna brag but this goes to show that as long as you are consistent, properly prepare your station, and stay organized through the shift you can build speed quick.
There’s something very relaxing and mesmerizing about watching these guys doing their cooking routines. I wish I could have a 6-hour version of this or something.
I own a local burger place and do this kind of stuff for 14 hours a day and it's so therapeutic
@@cameronstuart1397 I don’t know if I’d have the endurance and patience to do that for so long every day, but in a way I’m jealous that you get to make people happy and improve your cooking skills in the process.
I could do the pancakes all day. Take a load off.
humans of late capitalism 101: having the urge to watch other people doing whole work shifts after being finished with their own
@@ATBSFiM ohhhh damn, oh snaaaap bro, so damn woke bro, you are so enlightening bro holy smokes wow capitalism and the UA-cam comment and humanity totally yup wow good one
This is Johns Coffee Donut Shop in Brooklyn, been going for years always a good price and good service this man here is a machine this video doesn’t do him justice. Get the lemonade
I worked in a Long Island deli for several years, often taking over the grill during the breakfast rush. It feels so good to be in a flow on a grill. I actually miss it, despite not being paid much. I'm forever appreciative of the experience, though, as it made me a really confident cook, even for complicated recipes and techniques.
That said, this guy taking the yolks out of the whites WITH THE SHELL is something I've never seen. Most places don't even use eggs for whites, they buy the cartons of whites and measure it out in a 1/4 pound side salad container. That's some serious skill.
shutup bitch no1 is clicking show more on ur lame ass story
I’ve done that since I was five
I thought it was known that's the easiest and most sanitary way tbr
@@yungchainsm0ker298 I've seen a bunch of ways, like dumping it from one shell half to another, just never seen someone use a shell to pull it out of the bowl.
We do not care
I've always thought short order cooks had phenomenal skill. To be flipping burgers and frying eggs or whatever, all while taking in orders being rapid-fired at you is amazing!
This guy is so quick, I really can't tell if he's cracking the eggs to scramble or tossing them in to crack them, and then immediately pulling the shells out. Regardless, that's awesome! And he's also constantly tracking what's on the flat top and keeping his station clean simultaneously!
Hes cracking them that fast, but theres twice where hes sifting the yolk out for eggwhites. I think there was one part where he might have fished out a shell.
@@AG-bx3ns Ah, I see that with the egg whites now. Thanks for pointing that out! It's all SO fast!
Repent to Jesus Christ
“For God did not send his Son into the world to condemn the world, but to save the world through him.”
John 3:17 NIV
hk
@@getonthecrossanddontlookba5004 Very good.
But tell the people what repent means.
This is not the gospel.
A longer thorough explanation is needed.
Like how Philip taught the Ethiopian and Paul personally went to the home of the centurian and saved his entire household.
It's not a 123 thing where I just say repent.
The world doesn't understand.
Repent really means to amend your life.
Stop doing what you know is wrong and begin to do good and fear God with trembling. God is good but he doesn't play.
@@getonthecrossanddontlookba5004 shut up god nerd
Started out short order cooking like this, 24 yrs later, I'm a chef. Have so much respect for these guys turning out big numbers, fast paced. You guys kick ass!! Keep cooking!!✌
Imagine what they could do with a bigger grill
A bigger grill costs more money. The cheap bastards who own these grease joints want to get as much bang for their buck as possible. So they find people who will work fast and cheap. THAT is how you get rich!
@@jackfenn7524 if you give them a better and bigger grill the worker will work better and happier
@Roy Berg I think you know what I mean! (Okay, a bigger FLAT top! NOW are you satisfied?)
@Roy Berg Unless you are an expert, and REALLY know wtf you are talking about, then stfu!
make a bigger mess? generate more waste?
As a chef, this is a humbling video. Makes me think back to when I was in high school working. Now it's all techniques and "pretty plates". Good old days just line cooking.
FACTS. 33 years cooking, but I started at my grandma's place at 13 cooking hash browns, place in Lancaster called crazy Otto's. Hash browns came on one plate and eggs meat and toast came on another. All I did was cook browns during the rush, then I would wash dishes.
@@joekizonu9503 22 years cooking for me, but have held sous and executive chef positions the past 15 years.. Now, im a baker, lol. When my wife got pregnant and had to make some discussions and working 70+ hours a week was not going to work. I love the baking though, it's almost therapeutic...
I’m the head Chef at my workplace and when I plan the schedule for the week I make it a point to put myself on the line for 4 lunch shifts a week and i cover dinner shifts when my guys are on their day off.Being on the line gives me the most joy.Not sitting and staring at a Excel sheet looking at data and numbers the whole day.
You don't really need to pay attention to the orders so much as the "all day" counts. You look at all the tickets, see how much you need to drop. Once everything is dropped, you need to have your setups ready before they finish cooking. Over communicating is key. That and fast af reflexes
If that guy got kids those kids better get to college because he works hard for a living
Prob won’t because you know he makes 2 dollars above minimum wage
college is a joke now a days. Skilled trades all the way.
@@yokedmonster that’s right
I tip very well for food and drink servers. I was taught this by a guy named Bob. We lost Bob last December. He was one of a kind. He's the one that had me watch the cooks, wait staff and other staff. Admire them for their hard work. He told me, 'If you can't afford to eat AND tip well, stay home and eat there.' Thanks Bob! I miss you. You made me a better person.
I can't even make breakfast for 4 family members on a electric flat grill & stove without over cooking eggs and allowing the bacon to get cold.(I look like I'm walking in circles in the kitchen)lol. Much respect to the men and women short order cooks that do this everyday!
Stay out of the kitchen then, you do not belong around a pot or pan.
This is what you become when you strive to get better at what you do and take pride in your work. You have to get in a rhythm and develop a process. Over time you tweak and tweak until you reach perfection and it all just flows. Much respect bro!
So much respect, and also a bit of sadness at the youth missing the opportunity to learn such pride and flow from a job well done, anywhere!!!
I will never understand how cooks can remember 20 orders and more flying at them and still get everything out. I could never do that shit in my life I'd be like what ???? After the first order
Coming from a line cook at a French restaurant in a big city, it's just something that takes practice, determination, and a lot of fucking up before you can get good at 😂 also the tickets are usually up in the kitchen so you can glance over every once in a while to remind yourself what to cook next.
It really does take a lot of memory. But after a while it just becomes programmed in your mind. It feels so good being a line cook and knowing what to do and you just fuck shit up and get orders out with others who know what their doing. Always feels good.
after so many years personally speaking it just comes naturally and it’s a rush adrenaline rush fun and most of all fucking stressful 😂😂😂 but i love it , could not di anything rlsr
@@garciabeto760 Respect to you Guys!!!
@@MrWeitblick thank you!!
While in college I worked as short order cook in a place that catered to the after bar crowd. It was the most intense, high pressure job I ever had. Later in life I worked for a type A a-hole who thought that being mean was the best way to get work out of people. I worked for him for 5 years. He hated that he couldn’t get to me and he tried hard. That kitchen prepared me for life like no college could.
That's fantastic, and a great example of why no job is beneath you if you use the experience to learn and grow! I've had that kind of ball buster, knew it from the interview, but she could never get me to crack due to previous work experiences. It was hilarious. Here's to better times! 👍🌈
A chef that tries to get to you is just trying to make you better. like a drill sergeant grilling his men, all for the sake of improvement
I have run a grill for breakfast like this hundreds of times. It is not easy and you have to stay well organized. It is paramount to keep the grill clean as well to maintain food quality.
There was a Short Order cook👨🏽🍳 at a deli that I used to go to in the morning before work. That guy was a one man show and let me tell you, he would get multiple orders and the amazing part was he would get it right everytime. The longest part was, customers that were new taking a long time ordering or changing the order a few times. Just amazing watching him crank out orders from the grill that was right in front like this video. He only had the owner and 2 cashiers that got the drinks.
This guy made these guys look slow and of course they are not by any means. Just amazing to watch.
Short order breakfast cooking is super intense. In my day we did 300 to 400 covers with 2 guys. My mind hasn't worked the same since. Much respect to those dudes
It definitely tunes your brain a certain way. You learn to process quickly
That's crazy, bet you miss the adrenaline rush!
@@lulumoon6942 The best buzz I ever had
@@johnhavlis9721 You were in the Flow, nothing else like it.
they get paid pennies to work so hard
+Mike Woods isn't it sad tho. we train our bodies to be almost machine like pin point accurate with the hand eye coordination of the gods and we don't make s!@T. people gota eat tho. that's why we are here.
Poetry in motion beutiful to watch
he does not get paid pennies you jack ass lol
and before you go MEEEH DURP I DIDNT MEAN LITERALLY DREEPRERP
he also broke so many health code violations it's ridiculous.
he actually puts his bare hand in the food at one point.....
+Philip Redoutey do you work in a restaurant?
how would you know dickwad?
Doesn't matter what the job, I love watching a master at work.
My first job was very similar to this. Now im 15 year experienced with the past 2 years as an executive chef. I can attest this man's mind was racing, thinking atleast 15 steps ahead. Mad respect 💪
My boss told me, “the people will wait for good food” and we’ve been packed every day since I started (precovid) and since we’ve reopened it’s like nothing changed.
I love watching this man cook. It seems like he takes pride in his job and enjoys being good at it. He is so in the moment and killing it!
Work of art, wish there were more of it!
When Mexican chefs go god mode
Dudes like this make me proud to be human. This is good honest work and shows the quality of life achieved when people take pride in their actions above themselves.
You dont see too many short order cooks like this any more. Used to enjoy watching how quickly they cooked with orders being yelled to them by the waitresses
Much respect. I was trained by a seasoned cook who has been doing this for 30 years, and got his start at Waffle House/Huddle House environment where this was the norm. My mind was blown instantly. To not have a ticket to look back at to ensure accuracy was insane for me. It's just as much talent as drive.
This man is just amazing. To keep up the rest of the staff has to be firing on all cylinders as well so kudos to them as well. When you see those eggs coming off looking as perfect as they did, you know he's oozing skill. So hard to do. I tried and made a valiant effort at this waaay back in college. Read that as I got asked to find other work because I stunk! On the upside the job I got after that turned out to be my door into an entirely different career. Much to the joy of diners everywhere :-)
this post give a hearty chuckle. Thanks for sharing!
I wish we had people with that much respect for the job working with us. people like this are very hard to find
They're called Mexicans
@@exsquidd1 mexiCANs
I love watching short order cooks work. True skill right there
Blessings for hard working men!!✊
I worked at a Bickfords Pancake House in New Hampshire while in high school. I started as a bus boy - dishwasher and worked my way up to line cook. It was Hell on Earth on the weekends. Bickfords was famous for their “Big Apple Pancake” it was
delicious , monstrous, and took time and skill to bake and flip onto a plate. People lined up 30-40 deep on weekends waiting for a table. Madness.
Good times I bet!
@@lulumoon6942 it was! Worked hard played hard. Some seriously ridiculous times. Of course we huffed some whipped cream bottles in the walk-in cooler. 🤣✌️
@@69Muscle It's important to partake of everything available in the kitchen 🤣
Art of flapjack flipping is brilliantly demonstrated here: you have to know the exact time to flip em...you only get one shot
When the bubbles begin to pop . Flip.
I love watchin cooks in action during rush time, it's very admirable - the hardwork, dedication and precision. I can never do it, but I do appreciate it.
Hard work great skills always a pleasure to watch.
Wildly overcooked eggs! I worked a total of five months at two griddle jobs in the USA. No complaints on my part. These guys are both a mad ballet, and I'll never forget my 65 cent breakfast at a Spanish griddle counter on Union Square in NYC in '78. An egg, one slice of overbuttered toast, fresh, real orange juice, Spanish strained coffee with milk, and French fries. I was on a five dollar per day budget for a couple of years. The griddle guy was really nice -- he knew I NEEDED that breakfast and saw me counting the pennies! :)
+CuteCatFaith 5 months is quite alot of experience in any field.
if you look the left side of the flattop is off, he is holding them off to that side. probably over medium. would be fine.
To me a bunch of moving around and no plates going out..
You know the chefs are good when you see them cooking and cleaning their station at the same time
Multitasking is the name of the game! These guy’s brains are moving as fast as their hands! 👏🏼👏🏼👏🏼👏🏼
Not insane, this is just your first view of what cooks in a busy restaurant are doing. I've been on a line with 15 guys working just as fast within a narrower space. First time I ever saw it, I thought it was orchestrated chaos.
hes so clean! he's always moving..... this guy is a beat. i want to acquire that sawg
That’s clean to you? Don’t bring any girls over you place dawg....
@@animaladam5 HAHAh I agree doe that isn’t the cleanest place but it’s not like my place is the cleanest
Talk about multitasking! Awesome! Thank you for the upload.
Ive worked with many mexicans in restaurants and they are always the most hardest working people.
I've worked with Mexicans in machine shops when I was 18/19 and they were the laziest worst employees that would mess up and ruin parts regularly and waste material in the process. They had 10X more defective parts the quality control had to reject. Most ended up getting fired and the turnover was highest for them.
I was a line cook, this took me back. Good job fellas 👍
Terry Beveridge
Same cooking in a professional kitchen will teach you valuable lessons in life and then as a bonus you can learn to cook good food
@@monsterchoon indeed!
Lmao he's working fast to finish his tickets to get to that cigarette break
Yup. That's all
Still good and efficient work though
That job will make you smoke more than tobacco.
@@werewolfsaves2179 well I've been doing it for 6 years + and I do smoke more...I smoke weed
That’s the only way to do work like this
When i worked for Syracuse university , we as breakfast short order cooks each had a 60" flat top to our selves. I initially thought it was over kill but the amount of variations to order made it a necessity. A slow day would be 350 orders and during the holiday or game night you could expect 1200-1400 orders per station per cook. The flat top is BOSS at knocking out mass production! I would go through a case of 48 eggs every 7 minutes to keep food fresh and temperatures safe.
I love watching this video again and again. I’m a truck driver in food service and I deliver to restaurants and while my job is demanding and I don’t envy the short order cook job. I see how hard these chefs and kitchen staff have to work and I admire it.
To you customers out there, now I hope you see how you can totally screw up an entire kitchen when you try to change your order a couple minutes after the server puts it in.
I encourage everyone to do that job. Most underpaying thankless job ever. He is not insane or even close
Admist this fast work, he makes cleaning his sector effortless as well. These are skills that are taken for granted by alot of franchise restaurants. Mad respect
I love watching cooks at work, It's a skill to be that fast and still make delicious food.
Back in the days of real Roadside Diners , a cook we called 'Spider' taught me to fold toast..Have never seen it done outside central New Hampshire (Lakeport to Plymouth) . He Really DID have 8 limbs. 2 to stand on and 6 to cook plus serve (Slide)stuff down the counter to amaze folks with..And he didn't even LIKE the folks.. And Edie Morrison ..I miss You
R Fowler whats folding toast?
dude ive seen a video on that guy i believe. dude was a bonified bad ass
This cook is certainly not insane. He is hard working, and very much in control.
Meant it in a good way
He is insanely good
He is overexerting and struggling
I used to do this. And I was just as quick and efficient as this man. It’s tough. I’ll only go back if I have to. It takes a toll on your body after a few years. Respect.
I could see that. Best I've ever witnessed was a totally tattooed, pretty obvious ex-con who wore headphones and never talked. He was AN ABSOLUTE MACHINE. You could tell, this was his way in life. He ALWAYS got a monster tip, no matter what he did with it, shared or smoked, he was a master. 🙏
I have alot of experience in different Resorts across the Country and from time to time have the pleasure of seeing the Line Cooks absolutely busy through a night of CRAAAAZINESS! Its dope to see how a great kitchen syncs up.
Who else is going to do such a awsome job.So donald think about that wall buddy.
I bet these guys would be pretty good at playing Overcooked
This guy is just amazing! The speed and skill of his short orders are mindblowing. Respect!
Two guys at the same grill. No bumping. I'm impressed
Safety is not a option
DAMN THIS CONVINCED ME TO TIP RESTAURANTS MORE OFTEN
Too bad cooks and chefs don't get tips bro =/
They do get tips. Usually, the waiters will pool in the tips and the will be dispersed evenly through the employees.
Usually not
+Celestial Skies those are usually only small restaurants. big successful kitchens increase your salary so no tips needed.
Celestial Skies
Nope, maybe in some restaurants where the owner is actually someone who cares about their chef's and the quality of their food (or they divy up tips communist style), but it's a well known common practice that Chef's do not get tips. I've been a chef for 8 years at 3 different places. The only time I get tips is at catering events when people give them to me, face to face, while feeling generous.
really not that insane, but you can clearly see he's been doing this a long time. welcome to our world.
@Roy Berg Nothing about being latino, you are looking at it the wrong way I believe. Any cook will be able to do the same. repetition and failure are two key components in any type of mastery, although there will always be different levels and ambition. Besides that, latino immigrants or any immigrant that has the ambition to provide for himself and his family will do the best he or she can do with the tools they are given and hold onto it by exemplifying job security.
As a line cook I was thinking the same thing. But I wouldnt mind taking my shot at this kitchen
The only thing that blew my mind was his egg white technique that I’m going to steal. So fast he uses the shell to scoop out after cracking into a bowl. Never done that. I use my hands or transfer between two broken egg shell halves above a bowl until yolk is separated
@@davidgreen4084 crack your eggs into a bowl and then lift your yolks out. quickest way when you have cases to do. eggshell technique is good too.
Not going to assume you’ve never worked a line, specially a breakfast rush. The whole point is that they both have a music between themselves ; comradery.
This dudes station is also immaculate. Every movement he makes has purpose. A true professional
as a former cook/chef doing short order and full blown dishes, it is great to see how even with cooking stuff considered unextraordinary by the average person, him using all the perfect technique and effort, constantly cleaning and wiping his flat top and making every motion worth it, this guy gets it
What is so insane about this? This is basically every diner cook ever.
To the general public, this is impressive work. To me as a chef, its solid work. My point being its a good upload even if the titles embellished it a bit.
You have no commercial cooking experience and have watched a bit too much master chef. cooking is a matter of doing lots of simple things right. Doesn't matter if its eggs/pancakes or scallops/fillet steaks. Clean kitchen, economy of movement, organisation and good workflow. You think this is easy because you're watching someone who knows what they are doing.
Fair enough, I've been in the industry 6 years. I still think it's a good upload, It shows someone doing something simple well. Maybe I'm easily amused.
PorkFluff yeah I was gunna say this is about every cook... I've cooked on the line a few times and it's pretty much like this... maybe he's a bit fast but that's a line cook for yuh
PorkFluff I didn't find anything special in the video too, it's just primitive dishes which a kid could cook. It's a hard work, no doubt, but the video's title is confusing, not insane cooking but just simple cooking.
And this is after drinking Coronas are doing shots of Patron all night
Jajajajajaja simon
Fin honestly lmao
That’s the life I guess
Respect to these cooks that work at this speed and efficiency.
i truly hope this man is living his best days
i miss working at the restaurants and getting overwhelmed with orders.. but the worst part of all plus me breaking my back was getting paid only 7$.. lasted a year and half then quitted
Exactly !! Don't be fooled by this video. And if you ask for a better pay , your gonna end up working 12 hours a day 6 days a week. I know at least it's a job but it's actually a living brutal nightmare of extreme hard work and stress.
People come here to work and work hard. Apart form being away from their families they get blamed for americas woes
Mexicans do but muslims come for the welfare for multiple wives. They made having multiple wives in Washington DC. legal . Big checks ,Section 8 EBT. cards for groceries. Also Loaded Walmart cards. It is all true.
Much respect to these two cooks, takes a lot of patience and skill.
Short order chefs fascinate me….we don’t have any to watch where I live but in L.A. there was a place I’d go every Saturday, sit at the counter & have a bird’s eye view like this! It’s really wonderful, watching these people who are masters. True masters! Thank for this video! Much appreciated. ❤️
Short order cooking like this is is easily one of the hardest jobs in the industry, everyone looks over you. I grew up with an immigrant father and uncles who owned restaurants, I was eventually trained to do exactly what these guys do. I’m 36 now, still in the business, and have only seen a handful of Americans that are capable and willing to do this job.
@yook mee Seems true to me
@yook mee you are just too stupid to know better, arent you cute
@yook mee oh here we go again Karen
@yook mee I’m saying the job is fucking hard and for the pay most Americans aren’t willing to do it, but illegals are happy to do it.
Setting aside your ignorant comment, considering there are diners in virtually every city in America that make food that looks exactly like this, that seems pretty unlikely lol
Short order cooks are the bomb. Good food fastt
Being a breakfast cook is by far the hardest position in a kitchen. Speed, timing, and accuracy have to be spot on for every order. I loved it!!!
Bullshit...I did it for 2 years in 2 different places. High volume places. It's hard to fuck up cooking eggs. Bacon is cooked in the fryers as is sausage. Toast is harder to get right than the flat top shit.
How long were those scrambled orders sitting on the back of the grill? You don't know what you're talking about.
It's satisfying to see people appreciate the workmanship and skill of a cook!!! Cooking for 32 yrs, short order, deli, restaurants, golf clubs. All can be demanding and difficult. My kitchen is between 120- 130 degrees in the summer and I'm 52. Cooks kick ass!!! Keep cooking!!✌
One of the most stressful job I have ever seen in my life.
If you can do this, you’ll always be employed!
You'll always be employed yet not making enough to live on
These are the people that make America great. Wonderful people.
Getting it done! Mad props!
HES DRYING OUT THOSE EGGS LEAVING THEM ON THE FLAT TOP>
chefdevil22 Do you think the heat is lower on the back burner?
He knows exactly what he's doing
You' re drying out my eggs with ALL OF YOUR CAPS>
I was a cook for 13 years. These are just two regular cooks working! Still a high pressure job thou !
These are arnt your regular cooks man lol these guys are on beast mobe. Don't hate appreciate
I guess me and all the other cooks I worked with for 13 years weren't regular cooks!!
@@dbcooper9943 congratulations, chef. You could teach us a thing or two
Anytime sunshine 😘
They can be just 2 regular cooks but posibly better than you
It’s like watching ballet 😍! Those are some talented staff 💗💗!!
WOW, no idle conversation, no b.s and getting work done. Much respect for you gentlemen. 😎
I used to wake up 4:30 in the morning and come home at 7:00 at night. I used to work like this in a diner for 12 years (family business) . I dont recommend this to nobody , go do another trade , if you want to be a cook , go work in restaurants. Avoid coffee shops and diners. I would rather kill myself than to do that job again , I had no choice, it was a recession and the store was busy because it was in an industrial area. Used to have 20-30 orders at the same time and they would not stop for hours and hours and hours, used to go home tired like a piece of *****.
That's a stirring firsthand account of a grueling gig. Ouch. Thanks for sharing.
See this is what the culinary professional field really is... It just happens to be very accessible. And if you don't go short order, I'd call you a pansy :p
This video reminds me that I used to work this crazy for so little. This man deserves his own restaurant!
He moves so fast and precise and works clean, god damn what a skill.
BEAST!!! MEXICAN THUNDER!!! MUY CALIENTE!!!
He's good and he's efficient. But he overcooks the hell out of eggs.
Only takes one person with a weak ass stomach get sick and wanna sue the world.
Perhaps his patron ordered well done eggs? Remember it’s an eatery and people have different likes and tastes
@@nathankennedy4263 Perhaps everybody in the diner ordered well done eggs? He overcooked every egg order he had. Go back to bed Nathan.
Duke Of Hesse drunk or hung over people will eat anything lol
Pone Vongsouvan no, it’s better cooked right. Maybe even add a little salt? I can make better eggs on the hood of my car in the summer...
This man is an absolute legend. To work so fast and clean whilst doing such a thankless task as cooking eggs. If only all cooks were so professional and all diners and owners gave them the respect due for their work.
These two work well together, they certainly know how to get it done!
Yeah so tip the cooks nevermind the waitress😁
all the places i worked at had wait staff split tips with cooks & dishwashers
Guys, if you don't have anything better to say, don't say it. I am sure you guys are very fast or at least that is what you say. It is better done than saying it. I think this is a good video, but of course it does not show everything. I believe it is a great video and it is not about some dude who shows off he is a chef and works for so and so, but does nothing.
Egg station is by far the hardest position on the line, pretty much every plate has eggs(depending on the kind of restaurant) and you have very little room for error. This guy is a master
The way he works those eggs so effortlessly is amazing 👏 😆