24 Hour Overnight Cooking Challenge in My Old Restaurant
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- Опубліковано 29 вер 2024
- By far one of the craziest things I've ever done. Watch till the end to see if I made it through or not!
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Ingredients you'll need:
-A big heart for cooking
This gives Josh a lot of credibility, it's honestly amazing to see him in a restaurant environment and just absolutely crushing it. Proves he's the real deal!
This is the restaurant he used to work at but quit to work full time on UA-cam
@@samanthafranco2506 yes, I know. It was mentioned in the video a couple times and also in the title.
@@Pwnarbullen Does he own the resto?
@@mattlorenzzz1934 no he doesn't
@@mattlorenzzz1934 no, he doesn't. Uchiko is an offshoot of the main restaurant in Houston called Uchi, started by Chef Tyson Cole in 2003. Both Uchi and Uchiko are part of the restaurant group Hai hospitality owned by John Baydale.
I love to cook. Josh, you have helped and continue to help me to cook with joy, grace, and gratitude covered in a delectable sauce of quirky, ribald humor. Your great sense of teamwork is reflected in the quality of the filming and playful editing of your videos. This particular video captures a richness that goes beyond the usual delights in your “normal” offerings. (It goes without saying that nothing Papa does is “Normal”) The fact that you accepted this challenge and saw it through to the end was impressive in itself. The bigger gift was the opportunity to look into the complex workings of a stellar kitchen, to realize the extent of the commitment to excellence that is required to produce the kinds of dishes that come out of a restaurant like this. And then the reminder to us that when we go into a place to be fed and entertained it behooves us to recognize the dedication of the people who serve us. In a culture that, at every turn, seems to be more self-absorbed and oblivious to the gifts and needs of others, we need to be reminded that behind the things we want stand our brothers and sisters willing to do the best they know how to bring those things to us. And be humble and grateful about it … and NOT act like the south end of a north-bound mule. So thank you for YOUR efforts.
Well played, sir!
I eagerly await your next sample of culinary excellence and kitchen silliness.
Missing half the team?
Someone else is already making a prep list without your knowledge?
Yup, sounds like a restaurant kitchen to me!
I worked 24 hours before at a venue that served over 2000 people for New Year’s Eve and Day. It was amazing and fun!!!!
After binge watching Kitchen Nightmares:
What do you mean they make everything fresh without a British man yelling insults at them?
Labeling Cashew Butter as “Cash Butt” is the most typical Josh thing ever.
As a cook myself..I'd write the same thing
I label tomato sauce as TOE Sauce
TIMESTAMP PLEASE
@@aliin8763 8:39
Lmao was waiting for someone to point that out
As a nurse I know how you felt Josh between the 2am-5am hours. Those 3 hours are torture. But then at 5am for some reason everyone gets this jolt of energy and then you plow through. I bet you couldn't fall asleep right away once you got back to the hotel. I call that the zombie hours...you're awake but cant sleep even if you want to sleep. Its weird how the body does that at times
Doesn't that... normally happen?? Or do I have to go to a hospital for a checkup???
It's because your body releases cortisol since you would normally start to wake up during those hours
As a doctor I can relate 100% to all you said. I call your “zombie hours“ my “zombie mode“ actually. I still can’t explain that energy surge from 5am onwards either.
@@pukyvito according to Andrew huberman, the sunlight activates the circadian clock, releases cortisol / blocks melatonin
Your body clock basically resets and it tricks you into thinking you have energy/have slept.
A kitchen with that output, maintaining quality, and without needing a dedicated dishwasher is honestly impressive.
That's freaking nuts .
mehh its a little stupid to be honnest . in fine dining you need every bit of cooking time possible to get the best possible quality food . washinbg dishes takes up time for no reason . i work in fine dining and id be pissed off i didnt work my way up to the top to waste time . its not something you see in fine dining usually and ive worked in many 2 and 3 michelin starred restaurants
Impressive how? They are not saving time, money or resource in that restaurant by doing this, especially with that kind of output.
@@myname-mz3lo I think the reason they do it that way is because it's a Japanese-inspired restaurant. Having worked in several Japanese restaurants, I can say that humility and teamwork are the top priorities there; making the cooks clean up after themselves is probably more about individual responsibility and having every worker contribute an equal effort. The first restaurant I worked, all new-hire servers had to spend *3 weeks* training in the kitchen -- not standing next to the line and watching, but actually working with the cooks. The owner wanted all the FOH staff to have empathy and respect for the kitchen; I'm sure you've worked in places where servers and cooks hate each other, and this place was the opposite. Even though it's less efficient and more work for everybody, Japanese restaurants feel like being part of a family because of this.
@@myname-mz3lo idk if it’s just me but by the way you’re talking in the comment makes me think you’re lying out of your ass. I mean “in many Michelin star restaurants”. I know that life style leads to a lot of jumping around but you really don’t sound like someone who has worked in any Michelin star restaurants.
Shoutout to the camera man for staying for 24 hours as well
🙏🙏🙏
Seriously
@@VicramFilms Do you do the editing of the videos as well? I've noticed the grading of the videos took a huge leap as of late, so my compliments to whoever has been in charge of that. 👌
32 Hours* he edited the video after ahahahah
@@nicholasfalcone4259 jesus dude just holding a camera that long would kill me.
Mad respect for this one, man. My longest shift was 18 hours and by the end of it I couldn’t understand words longer than 6 letters. Props for making it 24 hours PLUS keeping engaged with the camera throughout. Shoutout to the camera person too, that’s awesome that they stayed there for that long alongside you :)
And some people do 24 hours regularly. Guess it's all about adjustment
I did 24 hrs once and by the end of my shift I was so fatigued and literally dragging my feet...found out I had mono 🤦🏽 and working 24hrs almost killed me..
But boy do I miss the kitchen
So I don't know about fine dining but every restraunt I've worked in 2 14-20 hour shifts a week we're expected and then ive had to stay up to 29 hours on one shift destroyed my body without so much as a thank you. The way this was handled I have huge respect for him I remember those shifts and I don't with them on anyone
@@akfin4763 other than firefighters on 24/48 schedules, who is regularly working 24 hour shifts lmao?
I once worked 17 hours in a day, and my boss wanted me to stay even longer... i was like look boss if you want me to come into work tomorrow(really 7-8 hours later that day), I need to go home NOW
Josh really downplayed how renowned this restaurant is in Austin, a city that takes food pretty seriously. This is awesome!
Not sure how this has no comments but hi
facts
I need to go eat there
Uchiko is a fantastic restaurant
I need to go there...like yesterday! Nice work Josh and crew! 👍🏼 Too bad I’m in Massachusetts...
Well I get tired just to clean my own little kitchen after cooking.. Kudos to all the chefs and kitchen staffs who work so so meticulously not only to give their customers quality service but keeping their kitchen area so clean and hygienic! Watching this raises the bar of respect I had for them!
Clean as you go
@@bryantparks6634I Try to
Occasionally you will see a restaurant that abuses their cleaning staff, dishwashers and such. I would do ab 3-4 other jobs but when it came to splitting tips and such I was always left out, so I spoke up and it just got worse, I told the 2 chefs and a couple waitresses I liked to call out one day because I was going to walk out on a certain night. Felt good to watch my boss beg for me to stay after treating me the way he did, I was treated better a McDonald’s when I was 16
@@huntergreek6963 i work as a chef ( still like a low level one) but the amount of cleaning shouldn’t be that bad if you have decent co workers
Well if you do that as a daily job your body will build the endurance along the way. First time standing almost 6 hours doing dishes and prepping I almost black out like all my blood is draining from my body.
The “afterglow” you described is because even though your brain has built up the hormone that makes you feel tired, your circadian rhythm decreases your sensitivity to that hormone during normal waking hours.
Yeah doesn’t it have to do something with negative feedback?
It's from the Lex Fridman Podcast #164
with neuroscientist Andrew Huberman.
Really fascinating stuff. All about how to use science to understand and control the brain/body.
The neuroscientist also has his own podcast ‘The Huberman Lab’.
ahhh
Yeah I love how I’m reading this nodding my head pretending I just understood what u said
Oooh so that's what i feel when I study til morning
As someone who works in the restaurant industry I appreciate you showing how much work really goes into getting people that one plate of food to their table. I'd love to see a video on the front of house and bartenders as well! not 24 hours to
Yeah, it was a bit confusing. Prepping, prepping, prepping, family meal. No service!? Clean, clean, clean.
Would have liked to have seen the orders coming in, going out, and as you say, front of house to get a feel for how many people they were actually catering for.
@@stevennicholas5472 They showed some bits during service. Not as much as prep, but that makes sense for a handful of reasons, not the least of which is that having someone ambling around the kitchen to film a bunch of interesting looking content in the middle of heavy service is just asking for a frustrating time, and an inefficient line...
It would be easier to film on a slower night, and it sounded like their night wasn't _too_ insane (by the way Josh talked about working his first station during service, and by some of the slower moments and conversing that was happening after service had started), but still - that would be more difficult to film.
Service started around 10:42 in the video and went to about 13:05 when their chef called it (13:04 showing how many tickets they filled). Generally speaking, any time you see them plating dishes (or shots of completed plates), that's no longer prep.
@@stevennicholas5472 you really want to film during a rush or service? also privacy issues with customers or any staff not wanting to be recorded. we all get a sense of service. what we dont get is the rest which i think he did well showing. i worked at a couple of places and that giant wok fryer with those baskets brought back memories. i also was lucky to work as a prep cook at a fine dining restaurant and it was hours of standing and work. the fact that a lot of comments are surprised of family meal is just surprising to me. it's a good break, you feel like a person, and you use what foods would be wasted. i did a trial at a restaurant and they did not do family meal before service or offer any breaks but smoking ones. i need to sit and dont smoke. apparently the state i moved to does not require breaks.
So the restaurant gets some extra help, and Josh gets to hang out with his old colleagues. That’s a Nguyen Nguyen situation imo...
Lmaooooooo. Underrated comment.
God tier comment
Wow
That is not how you pronounce that though. Not even close.
@@stawberries lol
"So we're missing more than half the team."
This is an essential to opening. Ah yes, I never twice remembered an opening shift where the entire team is there.
damn almost every day everyone shows up for where i work
We have… two people and a manager. And those two people go from prep to line and work from 6 to 3. I do not envy the poor bastards. But like being in a restaurant that goes from 7 am to 10 pm is goddamn exhausting
EDIT: I am now working the opening shift and it's way better than I thought. I've also determined that the closing shift is comprised of mostly bastards.
fun fact: josh wasn’t even invited back to his old restaurant, he just broke in and started bossing everybody around
@@Ash590 lol
Interesting 🤨
@@Ash590 bonk
@@Ash590 tf weirdo
@@Ash590 down bad
Me: **gets tired after cooking for 30 mins**
Joshua: *thats cute*
FACTS. I felt very exposed.
I just noticed when i cook i dont.notice for how long i been there
@@khalilgamingdh4691 Relatable. I could be cooking for about an hour and a half and only start to notice that my legs, shoulders, or lower back's starting to get sore - like, "Woah - when? Why? How long?"
@@khalilgamingdh4691 woah- you are so right-
@@robospin3202 haha, same! But it starts happening after 30 mins for me lmao 😂
As someone who works in a pretty toxic kitchen, im ridiculously envious of a kitchen like this one. Positive, friendly, and everyone is working hard and working together. Seems like a dream come true.
its usually about leadership who sets the precedent of the workplace
@@ExilixE Not only that, But it also comes back to the employee's attitude as well. No one wants to work with an employee that's just gonna complain about working the whole time.
always remember. people dont quit jobs. people quit managers. let that sink in and stay positive my bro
@the404error7. What if I'm the only coworker who DOESN'T spend the whole shift complaining?
i love how the clock is labelled “Sense of Urgency”
good ole Thomas Keller
@McAllister Rybak what does it mean?
@McAllister Rybak my dad always said “be quick, don’t rush”, so same sorta thing
@McAllister Rybak and he worked in restaurants his entire life lmao
Hahaha when I worked at a burger joint, when the boss rang on her days off, it said 'The devil' she was a devil tho XD
It is so weird seeing a kitchen that is actually properly staffed, maybe that's why you can serve such excellent food that is always consistent...
This is something that's not said much about not only kitchens but also other places like Hotels. It's no wonder that all of the great restaurants and establishments are staffed to the gills and they all train their employees ridiculously well.
you watch masterchef and such and put crazy restrains and or dwindling staff. I would watch those and couldn't help but think, "These are unreal conditions."
Thats what happens when you only watch showw about helping struggling restaurants - you forget what a proper one looks like
@@RhodianColossus in my experience it's more normal for a restaurant to be understaffed than fully staffed
@@meganb3448 that's why most of those restaurants close in the first five years of operation.
11:21
Josh: "Papa, you like it?" *kisses*
Chef Zach: "I'm about to end this man's career"
Josh: "Broke back into my restaurant, Cooking for 48 hour challenge! (COPS CALLED)"
this weirdly made me miss that post-shift exhausted crash into bed.
Then you wake up Still in your uniform😂so you don’t have to get dressed the next day
With the exception of the post-shift almost falling asleep at the wheel crash
Me watching this after my shift:
I remember after my first 12 hour shift I crashed into bed and started shaking. I miss having a job
@@misterx1342 you should see a doctor dude
When you don't show up to your shift and it was the one day they filmed the whole thing and put it on the internet.
YOU WORK THERE?
Yea its not a good look for that missing crew.
Bruh sad
Every UA-camr: “24 hour challenge” that lasts 12 hours at the best
Josh: Actually does a 24 hour challenge
The fact that he left the scene where he was literally crushing it, to do his own thing, which he is literally CRUSHING as well
Tons of self-discipline and dedication. Mad respect to Josh
The man exudes success
The content we didn't know about, but needed...
Poggers?
My dad said he'll hit me everytime i get a subscriber
@@wcro yes
The likes on this comment gonna be 1k once I wake up in the morning 😳👌
Yeees
Really great representation of how a chef's life is. Been working as a chef for 7 years, and this really brought me back! Love the community and the hard work and dedication. Fucking intense and hard job, this challenge was great! Reminded me off the 16hour shifts we constantly be takin as chefs :)
Im wondering if he ever said PAPA GOING TO BE ANGRY when he worked at the restaurant
HELP MY!!! My muscles are too big! I am a big tall man and my muscles are even BIGGER! I use them to get views but they HURT so much!!! Because they are heavy. Do you have any advice, dear ben
I worked with Josh at Uchiko 3 years back and I can 100% testify that he was always the meme god. Lots of "chef daddi" and "spank me". Love this guy to death ❤️
@@WoolvertonAnimation that’s cute
Ngl your pfp makin me hungry
is that baby phil
It only makes sense that a professional kitchen has a sign that says “sense of urgency” above the clock 😂
@blv are you advertizing in a youtube comment section
Isn't this the same restaurant that has a sign saying "our margin for error is small"?
Because a sense of urgency is what every single worker in a restaurant absolutely needs to have at all times.
@@MultiCommissar at a restaurant like that, yes. My hat off to those who can not only cope with that, but who also excell at the same time.
@@Voller84
Honestly it's a virtue that will help you wherever you go in life. I left the restaurant industry years ago, but that sense of urgency that was instilled in me has served me well in life in almost every way.
"It is not about winning or losing, it is a about committing" - Joshua Weissman, 2021
He's so much more professional when he's working at his restaurant lmao
imagine telling your old manager “your dining room cleaning crew never showed up so i spent the last two hours of my 24 hour shift cleaning the whole restaurant” what a boss
Yeah, I've had that happen to me when I worked.
It was annoying, but the overtime was nice...
Didn't they eventually show up, or was that the camera person who helped?
After watching so many Kitchen Nightmares and how gross some restaurants are...... I am AMAZED at how well this restaurant is staffed, run, and cleaned. Big props to the whole team of staff there.
As someone who wants to go into the culinary field, this is very insightful and a joy to watch.
Just as a tip. Not every chef or manager will be nice, sure other jobs have their fair share, but the restaurant industry is notorious. Long hours and working past when your clock out times are just expected. You go home when they don’t need you anymore. If you have to go earlier, you’ll just get less hours, it’s just how it works.
It gets hot as fuck in a kitchen. If it’s 75 in the dining room it’s 95 on any hot station. You better hope the hoods never cut off either because you’ll feel it in 5 minutes or less. Temp goes up to about 110 and it get smoky quick.
From the time you get there to the time you leave it’s non stop motion. Do this, prep that, we need xyz up to the line, I need this prepped or letting other people know what you need. It never lets up.
But it can be fun. The feeling of accomplishment after a long shift where you just crushed it, sending out hundreds of orders perfectly night after night is fun if you enjoy it.
First time in a kitchen is gonna be slow even if you know how to cook. Like Josh said it’s all about muscle memory. Knowing where something is, and how to do certain things is mostly what cooking is. Even seasoned chefs need 2-3 weeks on a station to be amazing at it.
TL;DR: It’s fun if you like it, but it’s tough so stick in there.
15-18 hour days were normal, constantly on your feet with rarely any time to stop and sit and rest or eat, only nibble.
7am to 4pm? More like 7am to 10pm and you're always short staffed.
Doing prep work isn't as bad as being on the line simply because it gets hot on the line and there isn't really any air conditioning (few minutes in the walk in freezer to cool down)
If people are jerks and mean and are constantly on you about mistakes, it means they like you. If they ignore you and don't talk to you, they don't like you.
Ahhh don’t forget there’s barely any money in it as well
Don’t forget very understaffed. It’s extremely rare to see a kitchen so well staffed like this place. It’s stressful and not worth the stress either. I’m in my 20s getting £7 an hour doing jobs that I should be paid double that. Some places made me lose my passion for cooking since I was there 60+ hours a week and I had to leave and find my love for cooking again
@@leemartine3399 I worked at an upper end steakhouse, not Michelin star or anything but fancier than the franchise chains, back around 2005-2007, I was making $13 an hour when minimum wage was just $5/hr, all the overtime really ate my paychecks from taxes, so despite working 80-100 hours a week, I got paid like I worked 50 hours a week...
I need that “Sense Of Urgency” sign for my kitchen. Bad lol
"It's like he never left" that is one huge compliment that anybody would love to get from their previous workplace
indeed
"Were missing more than half the team." Yes first thing in the morning, the anger that would flow through me. Ugh
Also a day in the restaurant after thanos snap
Double the job but not double the pay. F
@@brokeindio5072 yes. It happens way too much.
Yup all too common and acceptable for people to call off shift in a restaurant
I worked in a grocery store but same situation. Day after Halloween, half the baggers & cashiers called off cause they partied & drank all night. I was running back & forth from station to station like a madman. Safe to say, I was literally a “mad man”
Plot twist: He was only there for a few hours but got tired and everything is actually his hallucinations.
Ending that 24 hours with cleaning is like doing it on hard mode. I can't imagine having the misery from fatigue set in, then only just get started on an entire clean shift.
Better that than to finish your 24hrs on the line...
Things I don't miss about working in a kitchen: Sweating my body weight out.
No kidding. Most people don’t realize just how freaking hot it is, especially in a place like Austin.
💯
I’m a Vet, who’s now just waiting tables as I finish up college. I will say I never understood the amount of work behind the scenes. Super awesome stuff and major respects to you and everyone out there grinding it out in the food industry!
I can honestly say that working in a kitchen is some of the hardest work I have ever done. When those lunch/dinner rushes hit, there's no time to think, it's just rote execution at top speed.
I love the idea of the family dinner thing before shift.
I was just hired in a place that does this, it's such an obvious thing to bond the team yet I was still surprised when I saw this
At chipotle the closers used to have family dinners after we closed. We'd come up with the weirdest shit or stuff you wouldn't find on the menu and just take 15 minutes to relax and eat before we started cleaning. But as things have been with the pandemic and everybody leaving the food industry, we wouldn't have a full closing staff and it'd be like one person closing 2-3 positions when there's 6 positions. We had to stop doing family dinners just to get out on time.
@@UmDuhReally i wish they did this at my chipotle
I experienced this as a family meal for the last 3 years before the pandemic on several catering kitchens at corporations.
Josh to his coworkers: "thats good but i can make it better"
underrated
Lol yeah. "making food at my old restaurant...but better"
This takes me back to being a line cook, and as much as I'm happy not to have to deal with the stress (which you didn't show any of here lol) I miss the adrenaline and pressure of a busy service sometimes. Definitely don't miss cleaning the grills or fryers though.
Kindof trying to figure out how his glasses are not fogging because of the mask
tight fit on the top
glasses wearer also, keep your glasses at the end of your nose and a tight fit mask at the top and you're golden
It does fog up slightly when he presses his glasses up tho...
Tape along the top edge helps with fogginess if your mask isn't tight. Adhesive might irritate your skin so mileage may vary
Buy anti-fog glasses cloths man, they're useful as hell. I'm using Clearsee ones and 0 fogging due to anything!
Josh has such an encouraging mindset. This was surprisingly inspiring
The family meal is such a great idea, I wish more restaurants did that
Yeah, I hadn’t heard of it until I saw a fancy restaurant do it on a Bon Appetite video. Seems like nicer restaurants usually do it for their staff.
Seems pointless when they sit 2 tables apart from each other
@@marknalberta It’s more about feeding your staff than forcing them to bond. Plus Covid precautions were still in place during the time of filming.
@@TheGreatLake1998 the covid things are dumb they're all together all day then they spend the shortest portion of their day seperated yet breathing all over where customers are about to be. It's actually probably a great idea to fill everyone up so they don't steal bites they're not supposed to take during work. And I just remembered the one time I was at the fanciest Italian restaurant in town and one of the employees sits across the room in an empty table and unpacks his McDonald's he got for his break. Made me question why I was eating there lol
Literally never worked a restaurant that didn't do this?
Josh: Papa you like it? /kisses/
His Friend: ...?
Probably his friend is thinking that what's going on to Joshua since he left the restaurant kitchen 😂
I can assure you... Thats a normal situation in a restaurants kitchen =)
We are all crazy
@@AlexW- if you aren’t kissing your homies on the line are you actually in the food service industry?
@@AlexW- OMG really? That's must be fun!
After a three year hiatus, I ended up working the line for a few days over Christmas. It was a nice reminder that I've still got it, but I'm good. I dont need to do that again.
This video definitely showcases a good day back lol
@@balkamp8888 I think part of why it was rough is that it was slow compared to what I was used to. I was bored. Boredom on the line never goes well.
U poop dog
I worked in the barbershop next door to Uchiko and I was in love with a dude who works there and was stoked to get to see him in this video haha
Small world
I noticed a bandaid on his finger at the end that wasn’t there at the start
Same
i was looking for this comment. healing a thumb tip removal of my own atm
Shoutout the camearmen for staying up the entire time too and editors for being goated. This was a short film!!
Thanks man! I did both roles - glad you enjoyed!
i was about to say josh made absolute hell look doable, then realized its a huge kitchen thats actually staffed for its size and output capability.
Honestly the coolest thing about this was laying out the tape and naming all the prep and then cutting quickly with the knife tip. What a great little detail to save time!
That floor grate was pretty good too 👌 I want one in my kitchen now
That's the buc-cees in Bastrop!
He did hate on the buc😒
Hahah verified person with less likes
@@senseicheems3270
At least he didn’t make an annoying comment
i have childhood memories at that bucees im pretty sure
@@tony2a4 All he said was "there's like a culture here... there just shouldn't be" and he's right, it's a nice gas station. There is a local place where I live that people say the same stupid things about. People in Wichita can't get over QuickTrip. Gas stations man, people gettin hyped on over priced snacks and 20 flavors of slushies, or nuts, or homemade saltwater taffy, or whatever BS in your area.
Uchiko has budgettttt. We didn't have cleaners at the restaurant. We did all the cookin n cleanin gorl.
Wait, so Joshua just left this restaurant just 10 months ago?? 10 months ago he had at least 1 million subscribers on UA-cam and was still able to work as a line cook? That’s honestly the most impressive thing I’ve ever heard, if I heard that right.
Also this footage was filmed on October of 2020, if you look at the clock on the top right corner it says 10/26.
@@Sauce.714 I figured it was older footage but still that puts him working as a line cook in December 2019 or January 2020. I’m not sure if he had 1 million subs at the time but he was definitely close, and it’s still impressive and speaks to his work ethic and dedication.
He quit back in 2019. This footage is like, 5 months old
When joshua lets his hair down it gives me a reason to live
Haha m2
So glad he doesnt eat soy...
Dude, the vibes from that applause you got at family meal were through the roof 🥰 it's awesome seeing how proud all of your old co-workers are of you! We're proud of you too, Papa!!!
I, as a pastry chef in the making, am deeply terrified of fine dining kitchens.
They’re not quite as intimidating as it seems. High standards and more repercussions for fucking up but just like every restaurant the people make the vibe. Vibes in a fine dining restaurant don’t have to be all tight and strict and scary. They can be chill and fun like shown in the video. If you’re working at a restaurant that feels like Hell’s Kitchen remember that that’s not the norm and you can find work elsewhere. Good luck with your future in the culinary world!
Trueee. I have worled in bakeries my whole life but the pressure of being in a different setting, at a different kitchen and a whole new level of "don't screw this up" hits hard everytime. Good luck, may we get over these challenges and fears!
Higher end restaurants with clear standards, quality leadership and a dedicated staff are far more enjoyable to work in than any other type of environment. It’s good to be nervous but you shouldn’t be scared.
Just find the right team there is nothing cool or brave about being treated like shit all the time, like if you make something stupid expect getting yelled at but you shouldn't be insulted and talked down all the time
Don’t Be Follow Your Dreams Try Everything
Made it through the whole video expecting to hear “But you know what else is hot, sweaty, and tired? B-rolllll.”
“OVERNIGHT IN MY OLD RESTAURANT *HAUNTED* (GONE WRONG) THERE WAS FOOD?!?!😱😱”
Wouldn’t be surprised if he came out with a video “how to cook a 5 star dish with no power”
That would be helpful. Don't forget about NO WATER or BOIL WATER cause you know, Texas is crap for certain things -read infrastructure-
Josh is literally that person that goes back to their old work and is like "oh things changed? Huh, that's weird".
That's me, too. I am also that person.
8:54 this. My heart sank. I can't tell you how many times I've been reprimanded for eating on an approved break. In recent memory I labeled over a thousand wine bottles in the middle of summer on a time crunch and no food in me. I was chewed out by the owner for not being attentive when they threw me register to then sell the same bottles without a clear goal or warning. Anyways, you seem to have stepped away from a caring (chaotic of course) restaurant family. Even if it is the basics like carbs. That's brave as hell and you've helped me grow as a home cook. Thanks for your sacrifices man!
Alternative title on Vikram's channel: 24 Hour Filming Challenge in My Client's Old Restaurant
Papa’s work ethic is 11/10.
And i have a 20/10 work ethic
@@fearless7519 for me it's 10/20
Yeah!! Give him credit I would be tired after a few hours cooking.
Joshua said
"Cooking at my own restaurant but better."
i was waiting for this comment
This is when people don't know what's going on at the back of the house for every restaurant, catering and kitchens. This is part of the magic happens. FOH is essential too!
So relatable. The tired is never gradual. It's always a slap in the face lol
The ultimate swag/drip/flex/snap/tap/drap/guap/slap/mop/sleeves: “two years ago, I was here, and the only thing that changed is everyone looks a LOT prettier.”
When the manager comes in, he hears Josh say “SPANK ME”
That's pretty standard
Restaurant work is definitly not for everyone, I always had trouble staying on-task and staying sane at the end of a normal all-day shift, but the fact you could do this for 24 HOURS and keep going is insane!! The complaints were so minimal despite the exhaustion. Real manager material and a true chef. Amazing. I'm in complete awe.
Cleaning is like 3 times harder than the actual service + prep time. Speaking from years of experience.
Fucking closing is such a pain in the ass but nothing hits better than seeing your battle station looking brand new
@@friskykicks I 100% agree with this
Definitely cleaning is the most exhausting it may seem different but it’s kinda repetitive
dont think 'harder' is the right word, but it likely is more exhausting and repetitive.
Cleaning is more taxing and unfulfilling, service + prep is harder and more demanding.
Having worked in restaurants, the vibe i get from this is an old boss calling you for help because theyre understaffed for a shift and are having an inspection the next day, source: i've pulled all nighters for this very reason lol
Hey Josh!
Fan from Japan🇯🇵
I love and respect your commitments towards cooking!
Taking the dashi (出汁) your own and frying things in a copper pan.
本当にすごいと思う！
これからも大変だと思うけどみんなで力を合わせてがんばってね！！
Restaurant short staffed one day: hey josh were doing this challenge, think you’re up for it?
CONGRATS ON THE COOKBOOK JOSH!!!!
As someone who never saw this side of restaurant, this was really nice to watch. And learned a lot. Thank you PAPA!
the curse words and dirty jokes were edited out trust me hahaha
Ah yes. The afterglow. An essential part of every all-nighter.
WRONG
the most clout built gas station in the world is hands down Wawa
What is Wawa
NO ONE:
JOSHUA: Hyping up a gas station and feeling himself while pumping gas
😂
"Ingredients you'll need:
-A big heart for cooking"
Man you gotta love Joshua
I have so much respect for the hardworking and beautiful people who work on the service industry in general, but I’m happy that the restaurant work has been highlighted. Excellent video as always, thanks Josh!
Josh please do the ultimate but better challenge against Gordon Ramsay’s famous burger
No! World war 3 will start 😂
Yo
True
I would lovee see that
The kitchen was surprisingly more quiet than i thought
you need to stop watching hells kitchens
@@kaihoshino9648 lmaoo😂
Yea I work in a kitchen when its crunch time , orders are piling in, Karens refuse to wait , and Now everyone and their mothers have a gluten allergy the kitchen can sound like a ghost town
@@squilly7476 same here.
You can only hear the head chef calling out the dishes he need.
The other chefs saying YES
And quiet music in the background.
Preferably Techno, Goa, Drum and bass or industrial.
@@AlexW- dude can I work with you? My coworkers exclusively play bro country.
This reminded me of my childhood when my parents still owned a restaurant. They would bring me in on wonton and eggroll days, set the station up with all the filling and wrappers in the back out of sight and I would be there on a make shift table, sitting on a milk crate filling 5 metal baskets of wontons and I don't even remember how many trays of eggrolls. As an adult its strange because there are days where I say to myself, "How is it that they never taught me to make the filling?" My mom finally released the wonton recipe to me last year, and now I need to wheedle out the egg roll recipe.
Did ya get it
did ya get it
Did ya get it
@@Yan.Valley gonna try this coming weekend
did ya get it
Ahh, the classic "BE PRECISE OUR MARGIN OF ERROR IS SMALL" sign. It brings back memories for me and I wasn't even the one who worked there for years 😂u've come so far since quitting working in restaurants and we are all so grateful for it! sorry for simping papa, it was just this once
nice last name
Everyone's hair. Haha. Everyone's got the long bun-tied hair.
It was crazy to see you that tired, I'm so used to the energetic Josh. Once like 9pm hit, his eyes were at half mast lol
I feel like the hardest part was to spend 24 hours with the mask and the foggy & slipping glasses 😅🥲
Nothing like getting off work, coming home & going to UA-cam to watch another Chef do everything you just did that day, just hours ago lol. That kitchen is immaculate and the food looks god tier. Exceptional job, Chefs.
I've never seen someone work in a fine dining restaurant on camera before! Really cool Josh!
“Maybe the wall is a myth”
*Trump did not like that*
Trump: I'm going to build a great wall
The mythological wall: Ima end this man's whole career
I’m 17 and I’ve recently just joined the hospitality industry at a higher end Japanese restaurant called Robata in Melbourne australia. I’m starting out as a busboy and kitchen hand, helping prep food and stuff like that. It’s pretty full on but I love every second of it as the environment is lovely everyone is super nice and friendly. Juggling 40 hour weeks and high school is pretty hard but it is what it is. Props to you for making this video! Longest I’ve work was 9 hours and that itself already drained me so hats off to you man
Good luck to you young man. Soak up everything. And no matter what anyone says, you can make a great living out of the restaurant life!
creds to vicram for staying and toughing it out too! yall are beasts!!
The amount of effort, passion, dedication and hustle mentality in this video makes me feel like I'm gonna die a garbage can.
I'm supposed to get awe and inspiration from this video but I'm only getting the awe and feeling this burden of shame instead.
9:43 Wow, I've never been in a commercial kitchen where they wash the floors before service.
And dang the longest shift I've ever had was 16 hours so more power to ya on that 24 hours 😳
Wow, thoroughly impressed with the filleting skills of Nguyen
And also his watch choice
pretty normal for a pro cook
You guys...