Cook: What it Takes to Make It in a Michelin-Starred Restaurant
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- Опубліковано 6 жов 2014
- Follow Joseph Johnson’s glorious and relentless pursuit of his cooking dream as he works his way up the cooking echelon in the kitchen of Mélisse - Chef Josiah Citrin’s shining star in the Los Angeles food scene.
Produced by Life & Thyme in Los Angeles: lifeandthyme.com/
Directed by Nathan Sage: nathansage.com/.
Music by Kye Kye and Jules Massenet.
Featuring: Joseph Johnson of Mélisse in Santa Monica, California: melisse.com/.
Foodie Originals take you on a journey to connect with the personalities foraging, harvesting, growing, creating and making food.
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This original piece appears in Sn 4, Ep 1 of FoodieTV, a free iOS app showcasing the best stories about food from all around the world. Get the app here: foodie.tv/install - Розваги
Nothing more chef-like than serving hundreds of plates and then coming home to make yourself eggs and toast.
that hit home hard
Me too . I cooked 80 meals tonight and came to room and had ramen noodles.
@@daniel2305060daniel I am not a chef but I eat it bread and sandwich meats and milk i make sure i have it
I went home and eat instant noodle.
adulthood, put ur 100% into something but you get 25% back.
"if you wanna be a chef, you can't wait around for someone to hand it to you. You almost have to take it. ".....truest words said.
The same 4 everything if u don't have rich parents
Jose Lopez just scrolled to this comment at the exact time he said it.
Now I know how it feels
I agree brother and also they are inspirational.
That’s life bro, sad that a majority of people think it’s just handed to them
Whuch means you have to turn into a cut throat POS willing to do anything to get ahead. No thanks...
Damn watching this as a line cook made me cried inside. This is our passion no matter if its overwork and getting low wages. We still love it for the art of the food. Wish me luck getting a michelin star one day.
i work in a kitchen currently and one of the chefs told me how he worked every day for 6 months, said it wasnt worth it and ended up affecting his health,luckily not for the long term but still.
I wish you look for many customers,then the star! There are many Great restaurants not in the Michelin mate!!
Wish you colleague
I had passion at one time but passion don't pay the bills. I picked up another trade that pays more and isn't as mentally stressful edit wayyyyyy more plus more side jobs
Fellow Line Cook Checkin In From Chicago ✌🏿✌🏿✌🏿
As a sous chef at a Forbes 4 star steakhouse, I just want to say that I adored the fact that the dish-pit was featured in this clip. Those guys and gals are the unsung heros of any establishment.
As an 18 y/o who works the dish pit at a local restaurant and hopes to be a chef one day. Thank you, it’s nice to be appreciated.
And they maybe get 10-13 an hr...smh...
I agree we should respect our dishwasher I want to say the most. I'm a soué chef
Thank you bro tryna keep track on that and tryna see all of yall cook and perfect your craft at the same time be almost as stressful as your guys ability to hand out some perfect food when it's rush hour
@@elitemindzacademy7172 most places in cali pay alot for dish
I can relate, I started working at a Japanese food restaurant as a kitchen prep cook when I was 16 and I love the challenge, stress and reward at the end of the day. I spent 2 years in the kitchen and I'm currently at 2 and a half years at the sushi bar (I'm 20) I go to school part time and I'm studying computer science because eventhough I love making food especially sushi, it's not worth it. I worked 7 days a week for a year when I was 18 to 19, I worked 6 days open to close (10am-midnight or 1am) and one 8 hour day which was my half day. I've learned a lot and I'm gifted in the culinary arts, my dad is also a chef with over 20 years of experience. He's taught me things but not that many I've had to learn them on my own mainly from watching. I knew from the day I set foot on the kitchen for my first day that this was something I wanted to do, but now after a few years and life coming at me I realize that it's just not worth it. The money is bad for the amount of time I'm putting in and the amount of work I do. It's also getting in the way of me living my life because I'm always at work especially weekends. At the moment I don't go to school and work 5 full days open to close, I had to drop out because I wasn't making enough money. Kitchens aren't for everyone, I will be leaving this field of work soon but I will forever appreciate and applaud the people who are willing to do this forever simply because they love it. Thanks for anyone who read my entire rant comment I just wanted to get some of this off of my chest.
Good luck whatever path you choose buddy
Kudos to you for being a hardworker. It's about enjoying the journey, the ups and downs, and u deserve good luck aswell!
Here's some free advice from a 22 year old..
Buddy.. Get a degree that'll give you a skillset which is necessary for the next 10 years. That'll most likely turn out better.
Executive chefs earns 400k to 500k a year, meanwhile, a boy with a colored hair playing stupid shit game for 8 hours a day called "fortnite" earns 500k a MONTH, you read that right, a "MONTH".
Azure Rathalos I'm glad that steamers are having the opportunity to make that much money. Just think about it. Everyone has a dream and someone people strive to become streamers like Ninja. It's motivating to know that it's possible to achieve such a high level of position in streaming/gaming just like it is in the culinary industry, or whatever industry you plan on going into.
Watching this video 6 years later and it's still so awesome!! Really have to hand it to anyone who works in a kitchen and to all the chefs and restaurant staff.
Yo Sahil!
@Pauly Walnuts get outa here you nut
His business probably closed due to Marxist democratic lockdown
@Michael Rivera closed down, he is homeless now because of lockdown
Yes he’s the head chef/chef de cuisine of a place he opened with the head chef in this video.
His buddy Gary runs an apron company and all of the cooks at the new restaurant wear his aprons.
They’re both doing well it seems
If this was an original Netflix documentary about a sous chef trying to open his own restaurant in LA I'd watch the hell out of it.
You should watch the bear
You forgot to mention the depression, anxiety, suicidaliy and chronic fatigue that goes along with this job. Oh and they're also ridiculously underpaid and overworked! As a medical doctor, I thought I had it tough! I've got the utmost admiration and respect for these chefs.
Thanks for bringing this up, not many people realize how difficult that job is!
Right. People to tend to glamorize and glorify inhumane long hours (12-16 hrs a day), doing it in the name of passion (even though you’re underpaid), and putting up with screaming, abusive chefs that won’t be tolerated in any other industry (the Gordon Ramsay type that use fear and cussing to lead people….heck there’s a whole TV show dedicated to it!). 🙄
Don’t forget substance addiction, a lot of cooks and chefs struggle with drinking, smoking, or doing drugs in excess.
@@whatevername6553 well im sorry to say dude, but thats just because they were boozing, drug taking degenerates to begin with even before they set foot in the industry. it just so happens that this industry accepts those who fucked up in school and college because not many more places will, and thats fine and all to be given a chance to Excel at this trade is a God Sent because it can be the most rewarding career ever., It has nothing to do with the industry at all, It has everything to do with the individual . Thats just Fact. And yeah it can be a demanding job( as can any other job, so what ??) , but if you are any good at your job you will organise yourself in a efficient manner in order to make things run more smooth for the life and job . But these days the Chef is portrayed as some sort of f"'#@$in culinary hero feeding those bulging wallet fat cats whose egos are as big as there bank accounts. Its all about egos these days , michelin stars , tv shows, etc, id be more impressed by the Chef who is trying to feed the starving Children of the world rather than feeding his own Ego by getting michelin Stars feeding rich wallstreet Fat cats. 🙏👨🍳
More stressful than fucking up Chernobyl?
The cinematography on this video is amazing!
exactly...
@@yamcha8309 no it's not
63JackBlack The Sou chef ain’t bad himself
The slow motion is horrible. But the cinematography is solid.
It almost makes la not look trash !
There is no feeling like cooking a meal and seeing someone enjoy and appreciate the effort you put in, the feeling is like a drug that every chef should thrive on
It is not them just enjoying it but you can see the happiness it brings to them. Food is a universal thing that can bring people together like nothing else. Unless you have a palate for really good food, it is just nothing like it close to any other dopamine inducing drug,
Mrs_pinky85 truth, Gordon Ramsay said the same
J10Wilshere that is the truth
i love my job
J10Wilshere It's kind of like me when I work with my dad and we renovate a bathroom or a kitchen and we get go see the customers reaction😄 best part of the job!
Being a chef is no joke. It blows me that people in other “dignified careers” put their noses up like doctors and lawyers on a pedestal thinking they’re better. In my opinion, chefs deserve a high salary too, what do you doctors/lawyers do when you have meetings? You go out and eat? Having a party/get together? You go eat the finest food in the city. It’s bullshxt to be underpaid for something you like to do and be under appreciated. The stress is crazy too.
Here in Los Angeles in a decent restaurant start around $50k, high end $100,00+
But take many many years
You will get what you ask for.
Just dont under value your self, with stuff shortage here in europe i can find another Job tonight if i want to, if your Boss knows that, life gets easier 😂
@@michael_the_chef I’ve lived overseas, the States is nothing like there. People know their worth and still get underpaid. Ask for high wages and get crumbs but have to take jobs because bills still need to be paid. Living overseas really showed me that you can literally quit a job and get another same day. Not here 😵💫😵💫😵💫 So people just take a leap of faith and start their own business
Try being a trucker. Long hours and literally every time you clock in you can kill somebody. The wages ain’t worth it eithee
4:40. This. I discovered my love for cooking when I took control of a kitchen at 18. Barely had any idea what I was doing, but just getting the orders out and seeing people’s faces light up when they bite into food that YOU made. Seeing families gather around and eat and make memories over a plate you prepared, there’s nothing better.
This is what I love about being a chef. That moment when you see ppl taste ur food and a little light appears in their eye its magical
so you took over a kitchen at 18 despite having any idea what the hell you were doing? what lol
It always surprises me when I read comments about the portions being too small, as if they should be eating at the Waffle House or Denny's. If that's what you want. If a giant plate filled with an omelet comprised of 12 eggs, cheese, bacon, sausage, hash browns, toast, with pancakes on the side, then fine dining will never be your thing, and I understand. I grew up in the South where the more food you got the more you came back...where a restaurant was judged on quantity rather than quality.
But fine dining is not aimed at busting your gut. It's purpose is to create dishes that amaze, surprise, and show the extraordinary skills of the chef. Yes, you get just one bite in most cases, even though you get 12-15 servings. The point is that you are given the opportunity to try things that you'd never considered. It's almost like an art exhibition as well as a restaurant. If that's not your thing, then don't go, and don't pay $350 per person. I don't have that kind of money to spend on 'fine dining', but that doesn't mean I don't appreciate the artistry and talent it takes to create it.
its called decadence. fucking disgusting
Such a simple concept that I feel anyone should easily be able to grasp. Thanks for writing that out and I hope every idiot who would feel the urge to make comments about portion sizes in those restaurants in the future can remember and understand what you wrote. This is coming from a person who has never paid more than 40 Canadian dollars for any restaurant meal before.
@jason lul 'no one'
@jason lul dont read it then?
@jason lul i actually think that he expressed the pretty well what expensive restaurants are about, i work in one myself and the chef always asks the staff how big the guests are and if they are a man or a women so he can give them the right amount of food so they can taste awesome food and still dont go out hungry
As a fellow chef in Chicago, I wish more kids would watch videos like these and understand cooking is a way of life, not a career. If you can't wait to go Home at the end of your shift most days.... you will fail. If you are looking for riches... you don't find them. If you put your time heart, blood, flesh and tears into it you will be rewarded. Thanks for the inspiring video.
I'd like to add a comment to your contribution. If you like your job, it means you probably find a place well managed where the employees are directed without ambiguity and where they are respected and listened. I'm mentioning it because whitout those prerequisites, I don't think a passion can flourish at your job no matter the heart and blood you invest in it. In other words, yes it takes passion but it also takes a great entourage. People around you are as important as the passion and the effort you put in what you do.
Have you ever worked at a restaurant where the pay grade is decided on what station you worked? When you work at a place where you make more money working saute or grill or broiler it becomes cut throat, this profession is just like any other, people become jaded and they will try to take your job and take your pay so this ideal world that you're looking at is really just a fair tail.
Im 17 years old and love this video motivate me every day , need more videos like this
YOU ARE RIGHT CHEF, COOKING IS NOT JUST COOKIN, IS MORE THAN THAT, YOU HAVE TO FEEL THE PASSION,LOVE, IS A WAY OF LIFE, GREETINGS FROM MEXICO
I'm 12 and I've been cooking for my family the last year. Me and my dad have been at some Michelin restaurants and I've even made better tasting dishes. All the Michelin chefs that me and my dad have met all say that if you start 1 year while your young it will be the time of 10 years as grown that's a tip my friends
Chef Citrin blessed me with the opportunity to stage (work for free) at Melisse when i was 15. His restaurant and the entire dining experience it serves, inspired me to become a cook. Fast forward 6 years, i almost finished a whole year at another one of Citrin's restaurants, and i just got laid off in March because of the virus. Today I got a text asking me to come back to Melisse to prepare takeout. Honestly cooking is the only reason i believe i can still make something out of my life. Another chapter towards becoming a chef is about to unfold. :')
How's it going now?
@Good Grow why are you sad for him hes doing something he loves and seems hes good at what hes doing. I say keep up the good work mate. I'm out here tryna make a name for myself being a chef. If our paths ever cross I would love to share what we've learned
You are more than your skill set of cooking and you matter, you are so much more valuable than you can see in so many ways and can do so much. What really matters is if you can and do find peace and happiness with yourself above anything else and that takes some long and dark conversations with yourself that most are not willing to do. Good luck and Iam genuinely envious I never had a way in or a door open to me that I even realized I could capitalize on. Opportunity and chances are so rare and such a amazing anomaly.
I hope things are going well!! 🔥🔥🔥
This video made me realise how important it is for a chef/cook to know that customers are satisfied. We're very quick to complain when food is not what we wanted or expected but quite rarely thank the people that cooked it when it's good. Just by saying "thank you, that was delicious!" we could make someone's long and tough day worth it!
always a pleasure to watch people who are passionate about what they do.
like the one taking photo before eating it ?
absolutely love this guys work ethic. self sacrifice, discipline and passion. properties of a successful and destined to be successful person. this guy has it and i hope he becomes very sucessful in his career, it would be well deserved.
Very well said!
Maybe, being successful and wealthy as a chef takes a lot of luck too. You need the media and exposure, once you have that the success tends to build on itself, oh and you need to be a saavy marketing person. Look at how many "shows' Gordon Ramsay has targeted to different demographics.
boring
I just wish his fingernails were a little cleaner
LOREN P W
This lad is so good looking and personable, he could really make it with his own cooking show, like Gordon Ramsey or Jamie Oliver have.
Jamie Oliver and Ramsay don’t belong in a sentence together
Why in the world is this vid only 5 minutes long?? This deserves at least a half hour!
beautifully produced. Thanks for this awesome video. b-roll, voice-over, story, everything was amazing with this video.
Except the too-soft music at the end
As someone who can't even bake a potato correctly, I greatly respect all chefs.
***** Wow... you've managed to say something so stupid that I don't think replying with anything other than shouts and grunts will get through to you.
***** My original comment only meant that I have respect for people who can take raw ingredients and turn them into a delicious meal, regardless of how expensive it is, their personality, title, what drugs they're on, how many stars they have, etc.
You then turned it into a "I hate all chefs" spiel solely on the basis that the ones you know are assholes. That's some video game antagonist mentality you got there, buddy.
+Zain844 theres always that one person..
***** Gordon Ramsay is rude to people who need a kick in the pants to smarten them up. In other words, he does it in their best interest. There are plenty of videos where he treats people of all nations and cultures with respect because they know what they're doing and they're good at it.
There's more than one way to skin a cat, and Gordon uses the most direct way, no beating around the bush.
***** "While it's very clear that grubstreet doesn't like Gordon Ramsay (and that's fine, not everyone has to, and he can be pretty unlikable) many of these are allegations with no proof, and some of them are blatantly false."
Still watching this, even in 2020. The chef featured here went on to open Josiah's new restaurant in Venice, CA.
I always love to see passion in someone's eyes...it's like that immediate glimmer of pride that what i put out to people is a product of hard work...
Kitchen is hell.... You really got to like it. Long hours, stress, tight timelines, accidents...getting shit on by the chef up the ladder...
Pussy
Wong Jefx my first chef always told me shit rolls down hill
Gotta pay your dues
the effects of smoking, thats the real trouble lol
underrated comment.
over worked and underpayed no matter where you go in this industry
True that, I loved cooking my whole life and I even took some classes. But that's not my career :/
Thats why I quit and went to Medical school.
Now as a doctor, I still feel I am over worked and underpaid.
Should have gone to law school.
Clueless, jealous, and ignorant. *****
I've faced enough hardship in life to not need the approval or sympathy of one UA-camr. If this conversation made you feel big, then I am happy for you.*****
*****
I was adding something light hearted to the conversation started by the OP. You attacked me which then initiated the discussion about the details of physician wages.
You're either jealous, miserable with your own life, or trolling. That's fine, its UA-cam. You'll be forgotten as soon as I log off. I hope when you log off you have something that makes you happy.
What make this video so pleasing to watch are this man’s hard work, humility, and his soft-spoken eloquence.
"Satisfaction..and comfort knowing that what I serve pleases someone else." Hearing thank you, Chef and the joy that comes to you even if its small, means a lot and it pushes people's inspirations. I truly want to reach that.
I've read many of the comments here talking about the immense stress involved in producing high quality food in quantity for the public. I left the professional kitchens in 2009 and there hasn't been a week where I haven't at least reminisced deeply about my years in the kitchen.
The passion for the kitchen is something that can never die. It's all consuming and when you're in your element, everything is acceptable. I've yet to get the same job satisfaction anywhere else. The pulling together as a team, creating amazing flavour combinations, meeting people from all over the world with different stories to tell (and, somehow, everyone is a little more open and honest about who they are...maybe it's the stress that forces honesty which allows you to work as a real team?) the long clean-down at the end of the night....leaving the kitchen feeling like you've had a physical workout ('cause you have!) and smiling at the thought of the journey you took the diners on with their palate.
Yes, during those years, I got paid without doing a day of work. Many times, I found myself rushing to get back the next day to make that bread or Ice-cream I needed to make. I hope everyone gets to experience that feeling at least once in their life :)
My first job, I started working as a dish washer at 17 years old with in 2 weeks of hard work I was promoted to server. After being a server for almost a month. I got promoted again and was now working in the kitchen. I work in a catering banquet hall and I love everything about it. Its an amazing feeling when we are swerving dinner and people walk up to us to praise our food, its the best feeling ever. I love being in the kitchen getting everything started. I don't mind the long hours or being on your feet all the time. That's what its all about. I am now 18 years old, and my plan is to become a great chef. This is a great video that motivates anyone out there.
I love hearing the success stories of chefs who came up from dishwashers.
They are dedicated foodies whom have devoted their careers/lives to the excellence of their craft, the enjoyment of their guests, & are the most elemental ingredient of a restaurant's brigade.
Cheers to those who worked hard, learned the craft, & enriched the lives of their diners. Seriously, to all those who came up from the bottom:
You're some of the best.
This was beautiful. I've never appreciated cooking, especially as an art. This was eye-opening. Wonderful!
There will always be a need for cooks. Appreciate them, give them respect, and pay them more!
*laughs in robotics"
Malleus Maleficarum robotic chefs will only replace McDonalds workers, In n Out, Burger King, etc. every person who’s passionate about cooking will tell you, there’s no better feeling than cooking for people and seeing them enjoy your food. It’s a sense of gratification that hard work paid off. Also, cooking is an art. It requires patience, a vision, precision and etiquette. All you have to do at a burger franchise is remember the order in which the burger is assembled. Salt the fries when they come out of the oil and that’s it.
Ronnie Hudson “Most cooks and chefs are druggies who couldn’t make it in the real world.” So I’m guessing that all the chefs on food Network are substance abusers, Gordon Ramsay is one too, so was Emeril Lagasse, just to name a few. All druggies. Yup that makes sense.
You write how cooking is as easy as walking and breathing, but I’m here to tell you that it’s not that easy! Fine dining is a tough crowd, maintaining a high level of quality is not easy!
And what do you mean about them leading non ambitious lives? I’m genuinely interested in hearing what you have to say further about that.
Ronnie Hudson you’ve never been or seen a Michelin star restaurant then. They make art
Ronnie Hudson I work in a restaurant now! The chefs aren’t on drugs man.
I've watched this video numerous times throughout the time it's been uploaded, can't get enough of it.
I feel the same way!!!
I have unlimited respect for any chef, they transform cooking in pure art . Peace !
This was an excellent short film. I feel the exact same way about food, all of it. Exceptionally inspirational and thank you! Moves me even more to want to create these dishes for people.
This is absolutely my favorite UA-cam video of all time! I show this video to my students, it captures the moment! Great job!!!
HEALTHY Kitchen Hey, if you teach in a culinary school you better show your students a video of people getting their asses handed to them, people running out crying, and people being so stressed they freeze up till the chef slaps them. Stop sending out these peachy culinary students who think working in a kitchen is going to be this surreal poetic dream of unicorns sauteing jellied figs, and peaceful quiet contemplation times with the chef over a rustic looking chop block! You are flooding the kitchens with wimps and deceived hacks. Please weed them out before they get to us. *Find a video that captures the moment of HELL!!!
If you think you like it don't do it! If you know you love it follow your passion. I tell my students about having a strong mind and drive. I tell them about not getting into an industry then coming back to me in ten years saying, what happened to my life?
UA-cam is not my classroom or family home kitchen, it's simply my hobby. I still work in the industry as I teach, cater, work busy nights and weekends not because I have to or because of money, but because I want to. Strong minds strong will. some people are built for pressure some are not. LOL the last part of your comment, I do not flood any kitchen with anything strong or weak. I tell students straight up if I think they are built for the industry. I have worked with some of the meanest Chefs in Toronto so I why would do that to anyone else. Verbal abuse is not OK because we are chefs. Guidance by doing and educating does. Just because chef yells and throws a tantrum does not make him a good chef. My comment states this video just captures the moment for me. Maybe its time you think about leaving the industry, It sounds like you hate it. Have a good one!! Andrew Milam
HEALTHY Kitchen Does Toronto have any Michelin starred restaurants?
Unfortunately no! ejmac11
HEALTHY Kitchen Do we have any in Canada at least? lol I was looking and couldn't find any. I find it hard to believe that we don't have any really good restaurants. Not to say that the fact that we might have no starred restaurants automatically means that there is no good restaurants.
I have been in a kitchen for 8 years now and qualified as a chef for 3 of them, without a doubt it has been one of the most inspiring and best choices I have ever made. The people you meet, the new ideas and garnishes you learn is amazing. Ever since i was as young as 4 I have wanted to cook and make big meals for people and family. I had always cooked with my mother and my grandma baking scones, biscuits and making Friday night roasts using the drippings to make a more flavorful gravy sauce just by adding flour and cooking it out. I simply love my job. I want to cook for people but not just give them great food but a great experience as well. This is My Life, My Love, My Passion.
BS
The way he describes cooking ... comparing it to symphony is beautiful 💕
this is one of the best videos on youtube. always find myself coming back to it
Working in a kitchen especially for minimum wage is one of the hardest, painful and annoying jobs. Do not recommend at all unless you are a cook and actually have a passion for it. Any youngsters out there, if you have a choice work retail as a temporary job instead, much easier, same pay.
Retail is also incredibly boring and offers no real life skills. I'd rather be able to cook a steak than fold a sweater or stock a shelf. JS.
Jordan Cascadia you will learn to keep places tidy which will be useful
DawgFL Being a janitor is the worse job of all time.
Quadraxon aka what i did at 15 for mcdonalds
Im illegal in this country. Only job i qualify is dishwasher and cook. I get paid 13hr as a cook
I trully tip my hat to you guys. Use to work in a kitchen but my body and mind couldn't take it, I love it but couldn't hack it. I miss the smell of a working kitchen.
The smell of grease and sweat?
+Jon Doh have you ever worked in a restaurant. An actual restaurant not BK or McDonald's
+Jon Doh not trying to sound condescending. tThat's a genuine question.
yes I worked more than 12 hrs a day, worked at a asian french fusion resto. wake up at 5am go to work recieve the produce and start prepping for lunch then prep again for dinner after dinner we clean up everything. go home at 10 wash my chef jacket. repeat the process. picked up a bad smoking and drinking habit also due to stress. their's a certain aroma to a working kitchen, maybe it's the stock that's simmering, produce that were prepared, and the spices.
fast food is not a restaurant.
love to see a young brotha motivated
@William Moore wtf
@William Moore That's not what every young black man does..that is just the media portrayal. You sounds so ignorant saying that.
@William Moore wow
I just saw this.... it was truly amazing. Beautifully filmed, so much heart and soul. It made me cry
Being a black cook, aspiring to be a professional chef, this piece is what I've been looking for! For many years, too! Not just the color issue; the passion, the drive, knowing what it really takes to do THIS job--love this piece!
Will Stiffin Why do you need a black person to inspire you, racist?
He won on an episode of "Chopped" (grilling). 💗💗💗 him!
There’s nothing in this world I love more than seeing someone immersed in their craft.
Hats off to the chef; your mamma must be super proud of you. You have demonstrated that nothing in life is easy but hard work pays off
“We’re just cooks”, and in the background “ thank you Chef”. You are my Chef.. Respect Chef.Where is your channel mate?
Been working in restaurants since I was 15, 3 years later and now I’m in culinary school. Being on the line is literally the best thing ever, the adrenaline the stress I love it so much, just to put amazing food in front of people literally it’s a blessing. It’s definitely not for everyone but honestly it’s something I will be apart of for the rest of my life
I always being inspired by this video. There is a lot of ups and down being a chef but at the end of the day you'll feel satisfied and fulfilled if you create good food and make your guest happy. And for us that is priceless. I'm a proud filipino chef
Much respect 💪🏾🙌🏾💜
I'm on my journey to becoming a chef myself but in an Italian kitchen.
I wake up looking forward to everyday learning something new and improving.
I hope with hard work I can be on your level you have inspired me sir and I thank you
God bless you and your family 🙏🏾
Cooking saved my life. This was very inspirational.
The 54th Deadline - Nhan Pham Would you elabourate on how cooking saved your life? I think it would make a good read
eating saved me from starvation.
underrated
Cooking has taken my legs and feet. Worthless, thankless job.
Nathan Boyd Far from worthless. Cooking simply provides a visual platform to differentiate the grain from the stalk.
I relate to that satisfaction. I love when I get told that a guest said "compliments to the chef" on a dish I prepared. The satisfaction of presenting a beautiful dish. It's hard work, and very stressful but its fun.
this was SO inspirational!!! would love to see more... you made my goals that much more worth it.
I have no clue who he is but loved his quotes and cooking. Going to try his grandma's recipe. Thank you Grandma.
His grandma's technique that he said about scrambled eggs are the classic french way for making a scrambled eggs, which in my opinion is the best kind of scrambled eggs.
I have been cooking for a number of years and no question the stress and long hours can really burn a cook out, however at the same time it's extremely rewarding when someone loves your food that goes with the passion and energy that you put into it.
It really does make your day when someone tells your your food is good
Wow......amazing video! As a cook myself I've been in the kitchen since I was 15 also started off on salads. This video is very inspiring, I actually took dental in college and tried working in a dental lab for 3 months but left to get back into the kitchen, my passion has always been in the kitchen to become a chef. Despite the long hours I just love learning from my head chef, who also specializes in french cuisine, he was also the private chef for the royal family in Egypt. Great Video, Love It!!!
Pros of this industry!! Tons of creativity, tons of networking, being able to meet awesome people, cook fantastic food, feel a sense of pride in what you do!! Cons long hours, weekends and holidays working, stress, constantly moving, sacrificing your personal life with work, and burnouts at times! But for me I’ve been doing this for about 4 years I love it and wouldn’t trade anything for it with all the jobs out there I chose this one!!
Loved this... thanks! I cried inside. Glad there are ppl like this in the world.
this was so inspiring. intimidating as well, and yet, inspiring. for a would-be chef, my dream is to prepare meals that others can enjoy, my angle is comfort food- Italian/Danish (two peninsulas) what drives a good chef is that people do enjoy what you prepared, and if you are very lucky, have it a transcendent moment
Viking12 Good luck with your pursuit my friend, hope everything works out for you!
One thing to remember. We're chefs, we nurture people and our guests. We create and enhance the experiences that will stay with them for a lifetime.
Passion and work ethic is all you need to start.
don't forget the profit motive. get them in, serve it quick, and keep turning those tables
Amazing!!! I am a chef and his shirt 5 min video has me balling my eyes out!!! So touching!
Gave me back my fire for what I love !
Thank you!!
Respect to you for your discipline, sacrafice, humility and kindness. I wish you all the best!
Started out as a dishwasher when I was 15. Spent the next 5 years working as a cook and ended up absolutely hating it. Went into office work for a year, did some retail, bouncing from job to job, realized I actually missed cooking and hated sitting on my ass all day talking on phones. Got back into cooking and am now a junior sous at 24 and love it. This line of work is not for everyone and is very psychically and mentally demanding. Never went to school for cooking, but I get a kick out of the people who do and get a job in a kitchen only to quit very shortly when they realize how much physical demand is required. If you want to work in a kitchen, get a job in a kitchen and train under a chef. Read about cooking, and practice at home. School is a waste of time and money.
im currently a dishwasher at a restaurant im only 16 I actually enjoy doing the dishes my boss also gives me dessert shifts, he has also offered me a apprenticeship. Ive dropped out of school as I hated it so much and to me I enjoy the physical and mental strength it takes to work in a kitchen even though it gets really difficult its almost like the pain is pleasurable to some degree.
Much love and dedication to all my fellow chefs out there !
It's NOT about the money , anyone that makes a money comment ....obviously doesn't understand , nor have they worked in a quality kitchen were everyone is absolutely committed to the craft......
Cheers to you and all the hardworking culinary workers out there.
Respect and awe; that level of creativity and commitment is very demanding. I was really touched by him remembering his grandma teaching him to scramble eggs, as my little boy scrambles too.
And he still gets paid shit. This industry is the worst.
+monco123 I work in the IT industry and its shit as well. All industries are like that. It takes tons of hardwork to get there. And if youre passionate about it, hey its not THAT important .. but of cos it does play a little part
+X Z Seng IT industry is shit? Not in my country tho.
+X Z Seng dude, the IT industry is great.
zizoumonk10 Well maybe i got dragged here unintentionally. It wasnt by choice tbh. It was do this or engineering and i took health sciences before that, i was supposed to continue it until ...
+Umishiru take this W
Bless him, such a beautiful story ❤️ continue to be an inspiration
I don't even want to be a chef, but there is something about watching people display their passion for what they do that is so inspiring and makes me want to work just as hard on my passion in life.
I always keep coming back to motivate myself and encourage others watching this video every time it comes out has recommended thank you for the wise words even is 9 years old video I will keep forwarding this video and message for this generation who got the passion thank you
I am so GLAD I saw this video. This video has inspired and motivated me even more! Thank you so much for posting this video. I am 18 and I am too just started working at a restaurant and I do dishwasher also. I have a dream and that is to open 5 restaurants and help my family from there. I've always have passion for food and I wanted to become a chef! Again thanks for posting this! Hopefully I can achieve that dream!
Have you became a Chef yet?
@@z.a.y.n-5053 Omg It has been a while since I saw this video! Wow this is kinda making me tear up seeing my comment from 2 years ago! And to answer your question I have 3 weeks before graduation (Culinary Management) I have been studying for 2 years!
Hey guys wow it has been an adventure just wanted to let y’all know I just graduated, this video has helped me so much, thank you for this video and thank you for the likes guys! Il updated y’all where I will work 🙏👍
@@franciscaasi8117 congrats !!!!
@@tonygamingssa7180 Thank you brother 🙏
"I always have this sense of satisfaction. And I'm most comforted knowing that something that I served pleased someone else. And I think that's what most cooks strive on." So true. I totally get what he means by that. There is a small subset of cooks who understand and feel that when they prepare a dish. To prepare a dish - a meal - is to offer life. It is an action imparting the essence of one's being to another person. You either understand that or you don't.
I like how each of the stages of 'the work' is broken down into mini-segments, beginning middle end. Répétions builds a good pace - and then - their own work. Really good.
I worked as a chef just in my local gastro pub. Even there the work was hard and the hours were long. I have nothing but respect for any chef especially at Michelin level. It's a hard and not a very rewarding life in terms of pay but if you have the passion it can be very rewarding. Hats off to every chef
I work as a line cook I get payed a little more than minimum wage, its my first cook job, it's hard and tiring. I don't have much of a background on cooking but I'm learning new thing and Ngl it's hard but I love everyday I go to work even when I'm tired completing a plate and knowing someone loves it is the best feeling, I never thought I'd love cooking but it's my new passion and it's awesome. Bless all cooks and chefs! It's a hard job but it's a passion tbh. ✊🏽
I'm just going to comment on the dirty nails thing...it could possibly be from using a grill brick. After I'm done scrubbing the flat top the black grill brick residue is left on my hands/finger nails. It takes a lot of scrubbing to get it out. So that's a possibility. Also, he wasn't working during that scene. If you look at his hands the rest of the video, his finger nails are clean.
+Sierra Jerzyk Yes it is true
+Sierra Jerzyk fuckin hate grill and flat top bricks.....
Sierra Jerzyk the fact that throughout this entire video your main concern is another mans fucking fingernails really scares me
Perfecz He isn't "concerned". He is defending the guy and explaining to people that are like "ew look at his fingernails". Did you even read the comment fully?
Perfecz how is that really scary? is that what you have nightmares about? people that care about fingernails?
I love the pop up dinner concept. What a way to market yourselves for future endeavors! Brilliant!
This video has inspired me so much when i was around 16 yo , i was commi and I wanted so much one day to be chef ! Every night after work I watched this video to recharge me after the long and exhausting hours of my shift , this video has kept me focused and sharp about my dream it was like a daily reminder of my dreams . Now i have advanced a lot in my career and I’m thankful !!!
this vid is for those that look down on chef and say how its not hard to cook food. Sure anyone can whip a meal or two, but these guys are seeking to be on another level of cooking
No one that has had a job in a kitchen would say being a chef is an easy job.
It's not, chefs make it hard, it's just food. the french called it an art an now it's art fml.....
@@z1zuc Lol go work in a kitchen
vn01208503 no one looks down on chefs and claim that it isn’t tough work
@@z1zuc
Mcdonalds is just food. Pizza hut is just food.
When you cook something, take your time and do it right, its not just food. Thats why people come to eat MY food, and drive by everybody else.
I watch the video everyday as a way to motivate myself, I want to be a chef sooo bad... this is my reminder to take IT
But to be a chef is so hard for me
Dizzy nice man thanks 🙏
Wonderful production and story of a great man and his passion for food. It is like art. Thanks and all the best to you and your team in the future. Kind regards from Copenhagen, Denmark.
That was beautiful! I wish it were longer.
This made me tear up , very inspirational . Im currently in culinary school and I’m very passionate about it . I feel happy being in the kitchen but I hope this really is for me. It’s been a very long ride of finding myself and I hope the ride is over
I considering being a chef when i was in high school and consider going to culinary school since i was always thinking about recipe and etc. After,helping my cousin out in his resturant its,just long hrs and the paid isnt the best. Ur weekend,holiday, vacation will be gone, these jobs for the people who r rlly passionate about the job. I wish u the best for ur future
If I wasn't a barber I would be a chef. All my respect to anyone who works in job where you're always honing your skills to try to reach "perfection"
You know what Cooks and Barbers have in common ? The Cooks wish they were Barbers.
And my respect to you, my barber, and any other barber who is always there to give a great cut and to keep it looking fresh
No offence but a barber couldn't last in this industry...
Fellow line cook from Canada ❤️ love this profession
As a restaurant cook, I see many plates come back half-eaten or barely touched. nothing brings me joy like seeing the dish I prepared for someone completely clean because the customer ate all of it. It takes a lot of time and care to prep the ingredients, cook the food, and plate the dish, so seeing that my food was enjoyed is very rewarding.
Throughout the years Ive come back to this video for inspiration. Specially now amid this pandemic, love to all my fellow cooks.
May we hold down the line again soon.
You may wanna sign up for school to learn something else bro these jobs are gone 😆
Camilo wish you all the best!
@@geert574 we'll come back.
@@norwegiangangsta thank you, and likewise
I love hearing the servers coming back into the kitchen and saying their tables loved the food. I’m only 19, and love cooking. I currently work in a restaurant and I love it.
This is inspiring. I cook everyday at home and at work and this is just motivating. ❤️
3:28 The Way he eats his Toast is Amazing. Something about the way the toast was just ready perfectly to fit in his mouth,
love it...
been in the industry for 20yrs.
made me tear up. seriously.
amazing... Keep pushing your limits....
Chef Colin
The chef said it takes self sacrifice. Maybe he means that it takes dedication, single-mindedness and commitment to excellence. Nice looking work!
working myself up there. started as a prep cook now i’m a line cook. my passion for food is there. love seeing these short films.
I watch these videos because they are entertaining and at times make me hungry!! 🙂 but mostly they help me fall asleep.
His story reminded me of a movie: Dish boy realizes his dream and starts work as a sous-chef in a Michelin-starred restaurant.
Like, if you think that they should make a movie following this man or another man/woman's life journey in this field. I believe that it would provide valuable insight into how strenuous the fine cuisine industry really is; people would appreciate the experience they receive at a restaurant more.
I hope that every one who work in the kitchen is like him cooking with passion, philosophy and respect.
I have so much admiration for these people. They are perfectionists, not to serve themselves, but to serve us. They give their very best, whether we can recognize it, or not.
Relating to you makes me so happy. It's like a reminder that I'm meant to do this. Great video, thanks.