I Hired 30 Chefs to Test This Myth
Вставка
- Опубліковано 23 гру 2021
- Get $20 off your first order of Cometeer: cometeer.com/louisweisz
FOLLOW SETH ON INSTA: glys.tn/2g3i8ep_
Buy the limited edition Mini Meat Beater 9001 at my merch store: glys.tn/ppsa6d8_
Thanks to everyone who volunteered to be in this video! Discord members heard about it first!! Come join the Discord to hang & be part of cool projects! glys.tn/9vp-9x3m
Editing by Audrey Ember - audreyember.com
Extra Special thanks to my biggest patreon supporters!
Liba
Raleigh Slack
Zacary
Adam Ruth
If you want to help support these videos, please consider pledging a couple bucks on patreon: glys.tn/5-9f-ihy
Music from Epidemic Sound
#realitycheck #toomanycooks - Наука та технологія
What I expected: the cooks to get flustered, over the poor conditions and begin getting angry at each other
What I got: A hive mind of chefs all sharing one braincell that is barely on task
Cult cult cult
Yet somehow still highly efficient
There were way more chants than shown off in this video. Haha. If you have questions about the event I can answer them! I went to it!
@@mikemiller5637 That's where the hivemind part comes in
@@Magicpaper1337 where you cooks summoned or did you all just sense that their was a place where you all were needed and all congregated purely on instinct without any awareness of each other
As a french speaker, I can tell you that the way you pronounce "Beaucoup de cuisiniers" fits very well with the spirit of the restaurant.
That’s what my editor said too 😂
You speak French? I'm so sorry for your loss
1. he says it very badly
2. what is that supposed to mean
@@Zaileyx balls
It should be called Trop de cuisiniers!
Them chanting "Union, Union, Union" Was hilarious. Now we know how many people it takes to make a mob.
Busted that union pretty fast by just starting a different, more bootlicky chant...I guess you need a few more and/or a bit more time for the organism to grow a permanent backbone.
Seth definitely deserves that dinner.
Hell yeah
well hes not gonna get it so
@@lilyliao9521 if this comment gets one like he should still get it
@@JackQNielsen 3v1, suckit other person who said they wont get it
You are a fast learner, It took me one year and one failed restaurant to become a decent waiter
Wait, what are you doing here lol
@@imachickengirl we’re friends lol
Haha numbnuts m.ua-cam.com/video/24baVPwWsXI/v-deo.html
Not anymore. Not after the accident.
@@TheOfficialOriginalChad ?????
This more of group-dynamic-experiment than a cook-number-test🤣
a “wholesome frat party where data will be collected”
Me: "It can't be that bad, as long as they have some direction"
Louis: "They formed a borderline cult"
Me: "Oh."
They sure have some direction.
Your mum jokes are overused… JUST LIKE YOUR MUM!!! m.ua-cam.com/video/24baVPwWsXI/v-deo.html
it's a direction. probably not the favorable direction, but a direction nonetheless.
@@zyftis6927 I favour the direction they went, it was very fun
The REAL ideal number of cooks in the kitchen is: absolutely random and indeterminate. With prep, we once served 1200 people with three cooks and the rest running food to various locations. On a regular summer night, probably like 6-7 of us. But to be able to serve 1200 without prep and an infinitely large kitchen? Yeah, I'd say over 100 could probably still work.
So basically as long as you have a large enough space to perform your work and not experience crowd crush and a stable system, you could have as many as you wanted/needed. Of course financially having 100 chefs would be a bad idea but point still stands.
@@NhanNguyen-du3cr If you were serving a small enough amount of people I would think you could also get to a point where most people have nothing to do most of the time, like if you had 30 cooks to serve one person a 3 course meal
@@sparky918 I did say wanted/needed, but your point still stands.
@@NhanNguyen-du3cr but yeah if you had the space, it wouldn't affect speed at all, you'd just be paying people to stand around
@@sparky918 I did say in my original comment “Of course financially having 100 chefs would be a bad idea but point still stands”
They really asked him in just to slap the chicken lol
We did!
The chicken slap was legendary
Thanks lmao
Wow
Where
Timestamp
It was awesome getting to be there and take part in this wild kitchen party. Thanks for having us!
Thanks for being part of it!
I feel like there are so many variables in this experiment, like different people giving different ratings, how big the cooking space is, how many people are being served, (how sober the cooks are), etc. Nonetheless, very entertaining! And you did figure out how many cooks are too many for *that* scenario
I took part in this (no joke). I'm the big guy he squeezed past and my dad is the guy who knocked over the garbage can.
I can answer your questions about the environment and stuff.
Edit: 6 people were served each time. The whole point was to get different ratings. At 12 people we had an additional dish and at 25 as you can tell there was a few extra dishes nobody ordered.
@@Magicpaper1337 how drunk were you guys by the end of this?
@@ntfoperative9432 I (personally) didn't drink that much. I had 2 glasses of wine when we were eating before going in. Some people went real insane with it though haha. I don't quite remember who but they legitimately grabbed a full bottle and began chugging it in the kitchen.
@@Magicpaper1337 sounds like every kitchen I've worked in lol.
@@trimmm_ Who were you? I'm Nicholas. It was a fun time, but I'm glad you also enjoyed yourself haha
With the exception of the tomatoes involved this was amazing!
Thanks integza lmao
Just wanna say, I love y'all channels. You guys are a big inspiration for me.
HELLO LOUISSS
Do you know Da wae m.ua-cam.com/video/24baVPwWsXI/v-deo.html
Man fuck tomatoes
As a former line cook this is about what I expected and I love every second of it
Welcome back to: "how often can Louis forget the forks"
too many times smh
"Sorry but the food is gonna be coming a bit slow..."
"Oh did something happen?"
**sigh** "The chefs are trying to unionize and I think they have a cult in the walk in freezer but I'm not exactly sure..."
You know, like a lot of things on this channel, I went into this thinking that it was a really silly concept and was a ridiculous video concept, and yet I watched the whole thing completely captivated! Looking forward to the restaurant video!
Thanks!!
I mean, Seth was still keeping a good pace. I used to work on the line for a country club and we had like 6 cooks not including the head chef who mostly did time management on orders, and we'd still take probably ten minutes to get an entree out.
Although, this was during summer when we were guaranteed to hit 150-200 orders in the three-four hour window of dinner service. Think the most on a regular day was 270ish, and we did the food for one event that had over 1200 people in attendance.
Oh, i agree! But compared to our benchmark time it was slower than what we were hoping for
Thank you for letting my dad and I participate in this event! It was fun! (I'm Nicholas and we were the guys from Michigan!)
Shout out to Chloe btw. She had the genius idea to sing happy birthday to Louis haha.
Thanks so much for coming down!!
It takes a lot to make a stew
A dash of salt and pepper too
A scoop of kids to add the spice
A dash of love to make it nice
Now you’ve got
Too many cooks
Make sure when eating that you chew
Or you will anger the whole chef crew
(That’s not something you want to do)
Try and order some onion soup
Before the band of chefs start a coup
Now which order shall I choose
I don’t know it’s up to you
Now you got,
A good UA-cam comment
Cooks to customer ratio is probably an art form taught in culinary schools.
the fact that none of them have to worry about being fired is why they got so crazy.
GO FOLLOW SETH ON INSTA! glys.tn/bprtppfh
WE GOTTA GET THIS MAN TO ALINEA! (and hey follow me while you're at it @louisweiszyt glys.tn/-thx5h-v)
NERD
Hey lol
Hey there! How's everyone doing?
I feel like the real result is that too many cooks in one place causes some kind of accumulation of eldritch power that causes extra food to start appearing out of thin air.
Yes its like a black hole
I love how the cooks immediately unionized when Louis wasn't keeping tabs on them
This must have been really fun to make! Good job Louis
I told people after “i think i accidentally threw the best party of my life”
@@Weisz I'm inclined to agree tbh
@@Weisz unexpected parties are the best kind!
That slap the chicken was so on point I cheered right with all the chefs. Bravo!
"How did we kill that entire bottle of bourbon?"
*indiscriminate cheering*
He's like if Mr. Beast and Mark Rober had a baby.
I’ve been saying this for years hahaha
@@Weisz yeaaah!
I think if the kitchen had some structure, assigned roles or something, the fall off rate might have been less drastic. But it was interesting that it seemed like a speed vs control trade off, by the end they were basically cooking with brownian motion.
Hilarious how quickly they went from chanting "UNION!" to "WILL WORK FOR FOOD"
to answer the title: any more than 5 if they all collectively have the mindset of a 9 year old
them unionizing at the end was just too good
Literally my favorite moment hahahaha
We tried to do it more than once but got shutdown every time ahaha
As a professional cook this is painful to watch 😂
How much of the increase in speed just had to do with them getting better and more efficient at making the dishes over time as they cooked rather than just an increase in the number of chefs
Well you had different people doing the cooking, no? Seth, the most experienced cook, stopped cooking to direct, while it definitely looked like new people were making other dishes
Yeah we had other people cooking and while efficiency did go up, at the end of the day we gave out extra orders lol
The peak happened when *the* Chef had enough cooks to step away and be the Chef instead of a cook
I was so hyped about the idea ever since you announced it!! Your channel is answering all the real questions
Louis Weisz:How many cooks is too many cooks? The cooks: CULTS GO BRRRRRR
I'd like to know the ratio of wine per chef. Because near the end.... they were all singing loud as hell with the customers RIGHT in the next room
Seth better get that fancy food now.
This is awesome!! That's such a cool idea. Great job! Can't wait for more vids...
Super dope to see this finally come out, it was really fun participating in this experiment
Thanks for being part of it!
I remember one time a teacher (for entrepenurship class or smt) taught us about how more people aid the process until certain number, and then just make everything harder. Effectiveness would improve until the jobs made by each member interfeered with the other members or brought its own problems.
The excercise in class was that two people had buckets and a bunch of apples to trasnfer from one to the other, in the fastest time, without hitting them too hard (because they would brown and who wants to buy brown mushy apples?). So person A would throw them to person B who had a hight chance of dropping them. Then person C was introduced, and the distance to throw the apples was smaller so the throw wasnt as potent as before. Person D was added, and now they could pass the apples to eachothers hands. Person E joined, and now they were passing the apples so fast they would turn around and bump into the other, and the last person would have to start dropping the apples into the bucket to keeo up with the next apple that was handed to them.
Outside of prodiction I feel like it's important to know that, so when I make group plans or group proyects I know more is not merrier, and dividing and dividing the work to have everyone working on something might not be better than having two people working on the same or telling someone to rest for now.
WE NEED MORE DATA!!!
Is 5 better than 9? Is 7 actually the peak?
Narrow down the bounds and test against variable kitchen size!!!
Working in fast food I can really understand how the efficiency went up and down. Always interesting to see the limit
So... what popular phrase are you gonna test next? Cause I could definitely see a series in the making!
I started off watching the “cooking a chicken by slapping it” video and now I’m here!
Keep it up
1:34 I’m impressed with your high production quality boom mic.
I feel like the amount of cooks in the kitchen is a function based on the amount of customers. If Hells Kitchen has taught me anything, you definitely need more than 9-10 cooks when serving a casinos worth of customers
Strongly disagree. I think it’s more based on amount of kitchen space. But i’ve definitely been wrong before
@@Weisz i feel like its kitchen space,exspirance,team work,numbers and proper organization
I wish I could've participated, looking forward to what other experiments you have planned! Also Merry Christmas!
I hope you can too! Merry christmas!
@@Weisz Thanks homie!
Wait this isn't a superlong themesong for a typical sitcom that slowly derails into someone killing the cooks
i swear that one day i read this title like "how many cooks is there in the too many cooks kitchen (it's literally too many)"
As a line cook this is exactly as I expected. If it was more stressing you'd need a walk in so we can line up and cry in there. We'd fit it in the schedule.
Oh wow, I never knew you were in Columbus! I only just realize because my friend was one of the first chefs! Wasn’t expecting that lol. If you ever need a ton of people for a future project and I’m still in the area, I’d be down!
I feel that for this to have been an accurate test, commercial kitchen equipment in a commercial-sized kitchen should have been used instead of what I'm assuming was residential kitchen equipment in some airBNB. It never took me an hour and a half to put together a half dozen plates in any of the kitchens I worked in.
Seth: We're still getting product out, they're just... crazy?
Me: Yeah, that sounds like the back of the house at a busy restaurant. XD
Louis answering questions I didn't know I had, love it!
"how did we kill that bourbon?!"
You had 24 cooks in a kitchen, that bottle been dusted xD
I stumbled into your stuff, and this feels like a weird 2020s version of Mythbusters and I'm loving it. It's not good for my ability to work on my final papers, but it's fun.
*chef cult starts*
Excellent video, 10/10. I always enjoy your content
But this experiment is horribly flawed for this reason:
All your chefs seem to be friends, or friends of friends, or at the very least: very amicable people.
I can't imagine the average work place being anything like that. And I DEFINITELY can't imagine real restaurants staff teams being so friendly
Though your experiment didn't come with accurate results, it does go to show what a wonderful community you've got
I can assure you most professional kitchen we all get along and its the same atmosphere as this video
Most of us didnt know each other. I met everyone when I showed up. We all socialized and learned names though. It took hours to get everybody in. Some people were in pairs when they showed up but almost everyone there didnt know each other.
@seth pettey TELL EM SETH!
The community is the most fun!!! Best House Party ever!
Missing those modifiers on the tickets to make it even more real.
Even if you don’t reach the like goal, take him to alinea. It’s one of my few culinary dreams and u should help him reach that
Can We have a moment of silence to Chef Seth for even getting all of that food out all by himself
Honestly my favourite part was how much fun every single person in this video was having
What an entertaining idea, Merry Christmas dude.
1 chef - Panic! At the Disco
7 chefs - The Beatles
25 chefs - Blood, Sweat & Tears
10:25 has the same energy as "say the line, Bart!"
Most underrated creator on the platform.
Thank you man you saved my christmas eve
How did we kill that bottle of bourbon *claps*
I used to work at Alinea and would love to facilitate your reservation! Love your channel Louis!
YOOO are you for real? Shoot me an email dude, I’d really appreciate it!
My business email is in my about section (as long as you’re not on mobile)
“How did we kill the rest of that bourbon?”
“Woooooo”
Hahah
Lol love the video, at first thought Too Many Cooks was coming out again from adultswim
LOL Chef Seth's face at 12:24 cracked me tf up hahahah he looks so done
You better take Seth to the restaurant he wanted smh.
I want to!!!
@@Weisz Good video btw, watched the whole thing.
This was a joy to watch.
Work as a cook and this was very entertaining, I love their spirit
Back in the two resturants I use to work at, we would keep 2 people in the kitchen on Mondays and Wednesdays as those were our least busy days, 5 people on Friday-Sunday, and 3 people Tuesday and Thursday. Every day we would have 1 person on dish duty, but also as a backup for the kitchen if needed. The wait staff was always 7-9 people plus one bar worker.
Monday-Thursday we could honestly probably handle just one person on kitchen and one going back and fourth between dish and kitchen. Excess wait staff would help with dishes when not busy. We were all extreamly close and comfortable with eachother. We would regularly goof around when we were waiting for things to cook or when we were waiting for more orders. Even outaide of work we were always messing around, but that meant that we could also get extreamly focused when need be and we were extreamly efficient because of our excellent communication and how well we knew eachothers weaknesses, strengths and limits.
The only problem we sometimes faced was full at the dish washer because of how many dishes went out. It could get behind, but that was okay since we usually had enough to keep pumping dishes out. At the end of the night, we would have 2 working on dishes and one cleaning the kitchen when we had 3 people. 2 on dishes, one or two cleaning the kitchen and 1 putting things away or helping the wait staff clean the front if it was it was packed at the end of Tuesday or Thursday. And on weekends we would have 2 on dishes, two putting things away, 1 cleaning the kitchen and 1 sweeping and mopping so we didn't have to do that later.
We would regularly get three or four parties of 12+ on weekends along with normal busyness, and we would have lots of smaller parties with the regular buisness on weekdays. We could pump out food to the point that we almost never had more than 4 tickets on the rack at a time. Sometimes it could get about 8 deep, but that is when we would get the dish person to come and help. We never had an order go out later than 20-35 minutes. We would always be drenched by the time we closed and the wait staff would join us for drinks at a bar across town. A staff like family is the best staff you can have. Nobody is ever more efficient.
Edit: is also like to mention that the kitchen manager and wait staff manager were always working equally with the rest of us. They were part of the group just as we were. Sometimes we would even "boss" them around. The one single thing that we all hated were the three nasty women owners of the two places. They were verbally abusive to many of the waitresses. They never dared to mess with them if they were in the kitchen or mess with us. We were far too important, but somehow the wait staff was seen as less than everyone. We would occasionally have to step outside to comfort a crying waitress who finally broke if one of the owners was staying the night watching and yelling at them constantly. They were extreamly nasty women. They did ABSOLUTELY nothing except bitch. They didn't buy new things, they didn't schedule product orders, they didn't deal with inspectors or repairs. That was all left on the two managers. They had a LOT of stress on them. We always made sure to keep asking what we could do to help, and eventually we all knew exactly what we could do to take a load off for them. We were always on call, we would leave to drive someone home if they got hurt or in an emergency knowing things would be covered. We would even send our managers home early a lot of the shipment days. We would handle all of that as much as we could. We even tried to do a lot of the math on spending and keep track of that, but managers made sure that was always something they could do. They had to be able to do SOMETHING by themselves or else they wouldn't have a use as "managers". To this day, they were the best family I ever had. They ended up calling the cops on one of us for a stupid reason, and they almost got arrested. Cops questioned everyone and everyone stuck up for the guy. Thats a whole story in itself. We all quit after that. Literally everyone. The entire wait staff, kitchen staff and both managers. That place went under, but those rich POS of course had other businesses and their rich husband's bank account so it didn't hurt them at all. We all tried to keep contact, but over the 3 years since a lot of us have lost contact. We've moved on and done our own things. It's sad, but its the way life works.
I just want you to know I've read everything
Come on let's get 50k likes for our boy Seth
perfect XD
Thank you lmao
Epic video man. Happy belated birthday
Making the mother of all omelettes here Jack!Can't fret over every egg
this is the best cooking show period.
loved this video lol! everyone seemed so happy to be there
This Must've Been so fun!
The title will never stop changing
“You want water? I’ll bring you some wine” broke me a little
This deserves waaaay more than 48k views
I love this so much!
why does the head chef look so badass for no reason
I wonder how much the sounds of general chaos coming from the kitchen effected peoples ratings
this reminds me of that one episode of infomercials where there are too many cooks
idk why but it's funny lol
I really don't get how you have been doing this amount of high quality content for such a long time and still does not have at least 1M subs
Amazing video
I’m a former chef and I now study economics.
I plan to eventually specialize in the economics of the hospitality industry.
I find this interesting, this demonstrates the principle of diseconomies of scale, where having too much variable cost (I.e cooks in the kitchen.) eventually leads to losing profit (total revenue minus expenses) or in this case, customer satisfaction.
This looked like such a Fun event
Awesome 👏
Thank you!!
As a chef it’s never to many lol 😂
It's like if Senku ran a restaurant, getting the data is more important than providing a good dining experience
Senku is my spirit animal
Since when do you earn the title of chef before finishing culinary school? Maybe it's different in the US but in Australia it took me 4 years of an apprenticeship to earn that title
I think he's just using chef to explain that Seth is in charge of the kitchen.
a michelin star dive bar would be cool as hell
Agreed!