A Day In The Life With CHEF Andy Fawcett - Med Grill Restaurant
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- Опубліковано 11 тра 2017
- A look behind the scenes with executive Chef Andy Fawcett at Med Grill Royal Oak. We see what it takes to be a chef. The up and downs of his daily routine. What his daily tasks in and out of the kitchen involve. Andy has been with Med Grill for 17 years and as I spent the day with him and his team I slowly realized that he has well organized and respected kitchen. He has loyal employees/friends and even more so loyal customers who always come back to dine at Med Grill. You have to check it out for yourself. @
Gear I Use:
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Music by:
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Produced, filmed and edited by Shawn Aylesworth
Underrated profession.
long hours, non-stop work, demanding customers, employee personalities, health and safety responsibilities, pay is shit for the amount of output. RESPECT!!!!!
All about the passion man , if your there for the money your there for the wrong reason , it's tough trust me but its so rewarding
@@mishycrawford how exactly it is rewarding?
Chef Andy says thank you! It's hard work, for sure.
@@samyakkanjilal1128 you can to take care of others and make others happy. Good work environment as long as you have good coworkers too. I've worked in a lot of restaurants. And loved most of my time working at them
@@Seanykins1212 thank you
i started off in the dish pit doing dishes , snuck in the kitchen an helped , did the prep, learnt how to cook everything, years down the road now im like this chef
Mr well done. Great story of your progression. I love hearing how people do what it takes to get where they want to be!
As many great cooks and chefs do. I did the same and now its my career.
Jim Jefferies on
Yo I started at Applebee's 🍎 microwaving (technically what it was lol) pre cooked food. But something about the kitchen drew me in. Here I am 10 years later sous chef at a fine dining restaurant. Either you love it or you don't. And ppl say we're overworked n underpaid, in some cases maybe but if you take it serious you can earn a decent salary and career.
oh are you indeed. what a clever boy.
I loved the part where he said that he let one of his underlings take a lead role. This guy is a class act. 10/10 would work for him.
He's a beauty!
I want to be a chef but I'm a dishwasher lol I'm amazed at them when I'm at my own dishpit I look over and see them scramble to put food on the plates and see them work fast and effective. the atmosphere is great
You'll get there!💯 Just keep your head up...and ask questions, try to prep and learn how to use that knife...and take a small notepad with you and write what you need to remember..
Man your chef will tell you this. You must work your way up. Kitchen work is one field that you can not just go to school and get a paper to automatically become a chef. You need the dishwasher knowledge. Prep and line coom knowledge. You need it all to run it properly. You will be a chef within 4 years man stay with it and never stop learning. Take pride
Cook at home practice, take a class, or put in for food prep washing dishes sucks ass
@@Djose-fz3sl would sucks if you always complaining "why I become dishwasher?"
@@cardiocain2122 your the Best dishwasher 💯💯💯 keep it up
Thanks for the inspiration. I'm going back in to the culinary business. This was a very optimistic day in the life of a great chef.
All of your plates are beautiful. Thanks for the masterclass in daily task, and the importance of cross training of the whole team.
As well as environment.
Your welcome. Thanks for watching
Wow you run a tight ship , very professional and clean. Congratulations on your success. Thanks for sharing.
Thank you! Thank you for watching
Health, Prosperity and Peace for the Restaurant team. Happy 2022
Amazing looking dishes. Great stuff!
Great feed back Chef!
I enjoy watching this video with great interest
Hey, thank you for the positive comment and for watching.
Thank you for watching
Definitely really sweet video, my man! I have been working in a kitchen for nearly 3 years, and have been a Prep Cook for the past 10 months. Once I've found that it's mentally stimulating and enjoyable, I've become very addicted to learning more. It's always great to see masters in action!
Hey thanks for watching Billy. Excellent to see follow chefs enjoying their craft. Keep it up.
if it werent for the internet i dont know how i would figure everything out as fast as i needed to know it
The Internet is an absolute Godsend when it comes to learning anything and everything. There are so many resources out there for those willing to look for them!
First time I had to work saute and call tickets was a disaster but somehow I didn't get fired because chefs like this saw some kind of potential in me .
You should do another video like this! So fascinating
We’re working on round two at his new restaurant
Chef Andy is great. Nice job!
GOLF CAT thanks Golf Cat
I’m studying for a role to play a chef 👨🏾🍳 in a commercial. This video was extremely helpful in my preparation. Thanks for giving us a glimpse into a day in the life of a chef.
Your welcome. Good luck on your study and role as a chef. Thanks for watching.
Wonderful clean kitchen. Nice.
Excellent
I love what he said... every day you run i to new challenges its never the same as the day before... and i think thats the only reason a person can keep going foward in this industrie , that is overwhelming overworked and underpaid.... the fact that its not for everybody. its for the people that like to feel winners and like to challenge themselves day after day
Very true. Well said
good post..i really love my job..good motivation
I live in new jersey and my dream is to become a chef and I still in high school so how did you do to become a chef
Her Thanks Ser Chef. Appreciate the feedback
@@papito9898 My brother hop into a restaurant. There are many different types of positions. You may not be ready to handle the pressure of a job actually applying heat to food, but you can start building sandwiches somewhere. The goal is to get behind a line like in this video where you need to coordinate timing with other cooks. Don't worry about formal education, just taste and cook as many different foods as you can, watch videos, and GET IN A KITCHEN.
that answer from a mentality question "where did you start " ..its just so relatable
Amazing looking dishes Great stuff
Doing great job chef!
thank you for this behind the scenes of a commercial kitchen. I build and install kitchens like this but never get to see them functioning. I build to what the plans ask for but I want to see it in use and the needs of the chief.
BC Hodge what a cool gig you have. Can we see some of your work? Do have pictures?
ive done facebook, both of them, apple, twitter, and now finished stripe. however I don't know what that one is, im not good with uploading pictures onto youtube. do I need to upload my pictures to a different site and send you the link? help a guy like me connect to people like you please
BC Hodge if you’ve uploaded to Facebook you can copy the URL of your Facebook page (which is the address bar) and paste it in here. Then I can go to your page and view there or your twitter link
Add me on Facebook and look at my "work" album. My name is casey odgers
@@bchodge7375 😊
I'm planning on doing Hotel management and work as a head chef at a fine dining and open a bunch of restaurants before 40. I can do literally anything for this passion but I'm not getting enough motivation for a proper assurance that my dreams will come true.
You got it man just have faith and stay determined
I'll be hearing you in a call center 🤣
Good work chef andy
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I live in Victoria too, and the kitchen layout and ingredients you work with are quite similar to mine. Keep up the good work!
Thanks Nik. What restaurant do you work in?
The Ross Bay Pub in Fairfield by the cemetery.
If you ever want dinner then drop by. It's on the house.
Food looks pretty good. I like the wood planks and in-season ingredients, seems very coastal BC
"Ooh Eeh Ooh Ah Aah Ting Tang Walla Walla Bing"
-Chef Andy Fawcett
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Hahahhah
This is so cool😁
None of this is easy it's not for everyone
Cooking is a fantastic craft.
You need to have 99.999% passion for this field.
Agreed! Thanks for watching.
Great musical under score! Im very interested... How much do you make on average a year mate?
Excellent editing!
Thank you!!
food service is rough. I worked 4-6 hours PT with no breaks at one restaurant. The chefs worked longer 8-10 hours no breaks
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Loved it bro great job line cooks rule
Thanks Alex. We love what we do!
Could'nt do it without them
Love the food just sitting on the pass
Really it is very good job dear😍😍
Hi uncle Andy and uncle Shawn love you guys ❤️
You know you are my faveret cook uncle Andy and you are an amazing vloger uncle shawn
Timber Wolf20.06 hi Emmy!!! Thanks for watching. Can’t wait to cook for you soon! Love andy
Nice
How do only have 160 subs this is gold
Hey Thanks Mike. Slowly but surely hopefully.
Where’s the patty melt? 😭😭 No worries, chefs are incredible! I have restaurant food all the time!
Very nice
In this video, the person talking about life in a COOERICAL KITCHEN and he mentioned that he is a CHEF, many people don't know the difference between a cook and a CHEF. The difference is a cook follows and a CHEF leads,a CHEF has to be a floor GENERAL and when the WAVE comes you have to be careful and ready. I have worked in some extremely busy places and don't loose your COOL. I have worked with people who lost it, so I tell them to leave the line and tell them to just breathe and think you have to control the BOARD and work with the EXPEDITOR,WAIT STAFF and the BUSBORS.Flavor is there but concentrate on the plating,and everything will go SMOOTH, the rush doesn't last that long it doesn't matter if it's BREAKFAST, LUNCH, DINNER, OR BRUNCH OR BUFFET or a CATERING FUNCTION I have worked there all,and numbers don't bother me nothing does,you have to be a VETERAN in the kitchen and teach your staff at the same time, and they do appreciate it as I have taken cook's to. CHEF STATUS.
Clean - Well organized...
Wow very easily searve the food very nice...
I can see how tired he was from his face at the end of this video.
Nice video
Wow Delicious food
It's so good!
do they write prepp list at the end of the day so you just come in the day after, check the list and blaze on or do they write the list in the mornings?
We do ours at the end of the day so when we come in the morning we can get cracking right away
@@skyrah6488 we do that aswell :p feels so much better
❤
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My favroute
Couldn't imagine only working in 1 place
True...... Gotta move around a lil
Food looks amazing! It’s not tiny pretentious finger food. There is actually something too eat. I hate dinky little French food or a Tapas where you have to order 10 $8 plates to fill up. I miss Mario Batali my hero.
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Yes I agree. As Rodney Dangerfield would say "I hate small food"
Nice vid
you know, i think i want to be a cook but now i'm doing a study marketing and communications. my parents spend a lot of money on my books and stuff, and i kinda don't want to waste that money. Should i wait till next year to do the cook study or should i switch now? i also have an internship this year so...?
Go get a low level dishwasher or prep cook job in a busy resturant. You will know after 3 days if its your career. Then just learn everything you can and move up steadily. Take pride and always learn.
Seriously most all real chefs begin in the dishpit. Its the right way to go far in this particular field, no school necesarry at all. Go to college for your degree and do resturant work on the side to really know what you want.
dakota crowson yeah, i al working in a bussy restaurant for 2 years now and would like to be a chef. And i think its smart to follow a study where ill be trained to be a chef
Get part-time or full time server job, and see if you like the pressure of the kitchen. Cause you can learn a lot as server, what to do and what not to do as a cook. By serving food, observing how cooks work, and seeing people reaction to good food and bad food.
You don’t need culinary education to be a cook! You absolutely can learn everything on the job.
Hotels are great place to start. Cause you can learn everything there!
If you want to be chef, accounting degree and management skills would be very useful!
Come to malipasha restaurant in Erbil
I love those grilled marks on them steaks !! Pls tell me what’s the secret.. or what kinda of steak is that?
Those are pork chops 🤦🏽♂️
11 and 2 baby
Right amount of oil and well burned grill
Flip them at 90° once you put it on the grill.
11 o clock then 2 o clock use the bone as the clock hand to guide you.
My dream is to be a chef , my parents totally support me but I am having doubts whether I’ll get a job or not . Could you tell me is it hard getting a job thank you 😊
You'll get a job if you want it bad enough. Keep trying until someone says yes. Don't give up. Once you get the job, work harder than everyone else. Opportunities will then follow.
Start working as a server first! It’s going to help you a lot! Cause you’ll know how people react to good and bad food. Why food is good or bad. You’ll learn as a server what to do to and what not to do to be a better chef. Try working putting your foot in high restaurants. Maybe at first you’ll need to work not so great restaurants but it’s going to take you to high restaurants. Work few years before settling in kitchen as a chef and pay great attention how cooks plate food. Don’t hurry, learn first how to be great server. Cause it will open the doors to the kitchen.
I wanted to work there....
I will also become an chef.....
Been a chef for 4 years
At the moment I'm a 20 year old senior chef De partie
Being a chef is great but it's hard haha
Your a young chef... Either great or bad thing. I assume great and congrats man never stop
bradley moseley so you’ve been a chef since 16 years old? What country allowed you to work the hours necessary as a minor?
@@TheSublimeLifestyle in france you can work in kitchen but he its lying .Its not impossible to be chef 16 years old +20 maybe yes !!
Wow 20a and chef de partie good job man
Ya..work in the.kitchen is good idea for all people.couse it happynes..
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So delicious foods
The best. Have you eaten at Med Grill?
and now he's on the grill...and thats where the Big Bucks come in
alphatan2 underrated.
Behind
Did he just spray cooking spray on the lamb before it went on the grill?
Yes he did
I have to raise the volume
to be able to hear the explanation
and then
I have to lower the volume
because of the bothering music!!!!
niec
I miss working in the back of the house.
People are still stacking food and using balsamic reduction?
Constant stream of menu ideas
I can tell you right now, it takes a whole lot to even become a apprentice.
Behind! Words you better yell in the kitchen
Its kinda hard to be a good chef when you are also a line cook. I mean ,its just wierd that no kitchen has the same standars or similar systems atleast
Exactly that's why you never stay in the same kitchen for too long
Im hungry
Crimson Vulpes it makes me hungry every time I watch it as well. If you ever get a chance to eat at Med grill please do. You will love it.
I’ve recently found out food service is not for me. Tried doing some short orders sandwiches.( cheesesteaks and subs) Breakfast was slow but lunch was the killer. But I noticed I had a hard time stomaching the smell of cleaning the fryer filter in the morning. I lost all my appetite. Also have come to the realization my memory is shit and there’s some picky and sensitive eaters in the world. I can honestly say I feel like I busted my ass though and my respect went up immensely after all was said and done. I lasted like 5 days and had to step away and resign.
Why did u stop uploading content from 2 years ?
Got to busy with work and raising twins. They’re getting older now. We’re in discussion to do round two with Chef Andy Fawcett at his new restaurant. Stay tuned.
@@ShawnAylesworth waiting for a new video a day in a life of ......
Why is the music so loud and the talking so low??
Imagine being the k8tchen cleaner😅😬😭
The girl at 4:38 😍
Not sure why anyone want to be a Chef. It seems like an insane amount of work. I hope they get paid a lot. I think a big part of it is that so many young people think it is so glamorous because they watch the celebrity chefs on T.V. The reality is working 14 hour days in a high pressured work environment.
Being around food has to be a passion for a chef. I think what makes being a chef worth it is the look of the customer’s faces and what teamwork can do for someone’s night
@@kayladjeje4373 Yeah, but I think those long hours and dealing with insane working conditions and bosses is definitely not worth that small amount of satisfaction.
stephen geraci Worked at a high end country club, line cooks only made about $12-14 an hour and worked long ass hours. Most were very passionate even outside of work. In culinary school doing competitions stuff like that. It’s a major grind but most of them care a lot about it to put up with the hours and labor that comes with it.
@@Imnotfatimhibernatin they must to put up with that. I guess the only way to earn a living to support a family is to open your own place. I don't care where you live, no one can raise a family on that slary.
I m sad because now the restaurant is probably closed
Hopefully not. Do you eat at Med Grill Often?
No apron?
Chefs Coat. No need!
Chefs Coat. No need!
where is your hats Chefs ?
Balance your audio...but great video.
I would but to late for that. Thanks for watching.
Don’t miss some of the negative attitudes but definitely miss the kitchen...
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Please control your Audio better. I had to ride my volume button to make it tolerable to watch. Otherwise, well done.
Martin Kostian hey Martin, thanks for the feedback. Will do. My apologies. I wish UA-cam had some editor in place that allowed for adjustments after the video has been uploaded and views are high. Maybe one day. But I’m aware and future uploads will have better audio. Thanks again.
I really hate how chefs in America don't wear hats
We're in Canada, and hats are not required.
Lol he sprayed cooking spray on his meat lol what that's a no no
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I hate my job and i'm cook since 10 years now fucking hate it
I don't envy the kitchen porter
prawns and bacon wtf did i just watched?
We love the combo? Have you tried it?
@@ShawnAylesworth no i didint i really dont get it !
Bacon wrapped shrimp, passion fruit dijon mustard, with a cumin huney????! You are missing out!
Drew T so many different combos out there. We love hearing new creations!
Im restaurant where i was working,the guy ordered T bone steak and king praw on the top.It was akward 😁
All nice on video but the reality is deferent.
After the 3rd round of blasting music between the subdued talking, I moved on. Leveling the volume might be a good idea.
Agreed, but we posted the video and we had to many views. So we decided to leave it and deal with the comments. We apologize and any videos moving forward we've spent the time to make sure the audio is mixed correctly.
like normal 3 years late but wtf he just threw his spoon on the coffee station. the foh opener hates him solely for one spoon a day.
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Why the loud ass music?????
Tonys ToolBox Agreed. We apologize for the levels. We had some mixing issues. We’re learning and improving as we go.
Bet he doesn't like the wages.
Anyone else being forced to watch this for a grade or just me?
What class are you taking which forces you to watch this?
@@maddierosemusic career investigations, fun fact: the teacher of that class just quit today😳
Am I the only one, that notice the guy who call out low on muscles don't like the chef???!!🤔🤔 he keeped interpreting the chef and to call him out while the video rolling um he is definitely hating on his chef
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use gloves for salads and ready to eat foods!!!
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Why are you surprised? Didn’t you see cooking shows? Do they wear gloves? Nobody ever wear gloves making food at home, that’s how it is in restaurants too.
Feel like age 26 is too late of a start if it takes 5+ years to get even a little bit advanced in the career...Damn.
Nah, as long as you have the passion and drive it doesn't matter how old you are, I know this one lady that switched careers, she is now in her fifties working as a chef on a cruise ship teaching cooking classes.
Nah man definitely not. I started at 14 in the dish pit worked my way up through prep then to the line by 16 and since then I’m now 20 and have been a sous chef and worked on multiple lines. All it takes is work ethic and passion. You move up quickly after that
I am 39 getting back into it, I worked in kitchen's when I was younger a lot, so that helps for knowing what I am getting back into
Age doesn’t matter in kitchen how old to start. If you can move fast, think fast, do things fast, and manage your time well, then you are set to move up the ladder within few years.