Yup, a small time frame to whip up quality meals with quality ingredients, not one or two but sometimes hundreds in one evening, every move you make is of the essence, this head chef shows how to do it with grace and style
i love this i am a young chef 25 in the united states and I love that I can tell what you are making as soon as you start making the dish. Cooking is such a beautiful thing. I love how clean you work
Awesome video brother, when things started to ramp up I got anxious very fast, so many dishes, so many things to keep in consideration, lovely craft you guys do, wishing you the best and I hope you succeed with your channel. Regards from Spain.
Thank you so much for the kind words and respect! I appreciate it. It can be challenging working in a small kitchen, but staying focused makes all the difference. Chapeau to you too for recognizing the effort!
Hi chef, love that your work is so smooth and it is so organized. I am also an indian chef who is experienced in italian cuisine. A request to Please put English subtitles for international viewers, thank you🙏😊
Good on you mate. Don’t let the passion die. It’s hard work, 16 hrs day are normal and can take a toll on your body as it did me. 15 years, I’m glad I’m out of the industry but I do miss it. My advice save the money you earned and work to either own your own restaurant or to get out of the kitchen. Once you reach 40 your work load will still pile up, still get shit pay, no life and you burnout. You will question why didn’t you leave the kitchen sooner. My advice to young chefs, gain experience from multiple venues when you’re young, turn 30, stick to one place long term that have really good pay and benefits/career progression. I.E hotels/resorts/casinos/yatchs/cruises. Skill up in other industries if you plan to leave the kitchen for good. Most industries won’t even look to hire you if all your exp in hospo when in actually the skills are transferable. Trust me, most non hospo workers don’t have the sense of urgency to get things done like chefs do. You’ll dominate if you switch careers.
I’ve always been passionate about working in the kitchen and made it my dream to make it in the industry. Unfortunately all I’ve been hearing are warnings to stay away from it and how toxic the industry is. I’ve been looking solace in keeping my dream alive so what I’m trying to get at is, is it worth it?
@ It’s definitely worth it if you work towards owning a business. The rewarding feeling of finally seeing your business gets people lining up to eat YOUR food is hard to explain. But it’s going to take A LOT of work and most of the time it’s one of the lowest margins in terms of business. If you’re selling let’s say gelato, your variable overheads can be low and ROI can be high compared to let’s say a semi fine dining restaurant. So theres room for higher margin. And that’s a hard Maybe. With all that being said, if you’re looking to have a long term career as a chef. It’s worth if you don’t mind having no life, not planning to get married or start a family. Take pride that you’ve created amazing dishes and get to discover different flavours everyday. Make sure you really like the food that you’re making. Once in a blue moon you’ll get a thank you and compliments, don’t shrug it off, that’s your fuel to keep going. But majority of the time, you’ll be working for horrible owners that comes from money/inheritance, under appreciated, overworked, underpaid, and you’ll start getting back and knee issues. You’ll start wondering why am I cooking for spoiled rich people on a busy Saturday night while you’re literally breaking your back. If you’re still a Commis or CDP at 30, dude just get out. Your back will thank you. Study something else and change careers. As I mentioned before in original comment, find a place with great pay and career progression like big hotel companies. Or better yet maybe take up Food Science. You get to research in a kitchen environment, get paid well without the pressure of dinner service tryna pump food out. All these wannabe independent cafes most of the time will not be able to pay what you’re worth. Guaranteed. Hell even Starbucks managers make more than some of the chefs in those mom and pops cafes/restaurants. Sorry for the long reply, but I wanna make sure that you know what you’re in for.
Thank you so much! I really appreciate the kind words and support. I’ll definitely keep pushing forward and creating more content. Thanks for watching, and stay awesome!
Probably the best Day in Life video on youtube. it would be very interesting for us ( complete beginners) to have subtitles with the igredients you use and the level(power) of the fire going up and down. Without of course revealing the secrets of your recipes. Man you are amazing and of course hiden gem on youtube. I can't tell if it is video game chef simulator in 8k 60fps or reality ! 😂🤣
Haha I'm no keyboard warrior, my guess is he's in Italy different standards than the USA, here a lot of things he does is frowned upon, but he does make great food and he keeps a cool head. It's not all bad. So before you say we know nothing, we do, it's just different standards.
@@cjspates I agree, I've been on the line in the US for over a decade and would do many things different, mainly less gloves more tongs lol. My point is in most kitchens it's like Mike Rowe says, safety third, get the job done first. If you have to accommodate an allergy you have the ability to use ingredients and tools that haven't been exposed to cross contamination. You can see in the video the person serving raw ingredients has a separate station and Denis is using heat on basically everything he touches (except a few garnish's). Any other food born illness that isn't dealt with by heat, separation of food served raw and allergies happens well before the cooking process.
Quanto è bello vedere lavorare una persona in questo modo: organizzazione pulizia e velocità cosi si lavora in cucina bravo, questo video lo dovrebbero vedere tutti questi pseudo chef qui su UA-cam per imparare qualcosa💪 il.lavoro piu bello che c'è, bravo
I used to work in 7 Italian restaurants in London. Went from starters, vegg, pasta section, dolci, etc. I remember 10 years ago i wanted to do what you are doing with the camera but in a busy restaurant i knew the risk that you may get people telling a lot of negative stuff also. I ga e you the balls for that, cos for someone just watching that has no idea how a kitchen works everything looks lovely, from the other side, cooks see it with another eye. I notice a lot of things that you can do that can improve , i also must say that your kitchen station is immaculate clean. Im gonna follow you and say my thing based on what i done myself and sometimes gave you a different idea of a recipe to try so you can taste the difference. Well done tho again for the balls and this type of video will make people understand massively how it works from the inside and at the same time get ready for ao many reviews that you also won’t like 👍.
Duuude i really dont understand why so much Hate here in comment section..it is sad that half of these people work in hospitality and they still Hate on each other for no reason..not to mention that half of these haters probably dont even know how to make proper scrambled eggs but still commenting on a guy who is obviously good chef..
Sei un ottimo chef e ami chiaramente quello che fai. La mia unica preoccupazione sono quei guanti e la contaminazione incrociata. Come persona allergica ai crostacei e ai frutti di mare, sarebbe difficile per me mangiare nel tuo ristorante perché quei guanti toccavano la pasta e altre cose che non erano frutti di mare. Continua il tuo grande lavoro, ma sii consapevole. Saluti
Ciao, grazie mille per la tua recensione! Hai ragione, ci sono state altre persone nella tua stessa situazione. Di solito, i nostri camerieri, quando prendono le ordinazioni, chiedono sempre se ci sono allergie. Se qualcuno soffre di allergie come te, cambio sempre i guanti, lavo accuratamente le mani e cucino la pasta in una pentola diversa. Tuttavia, nel nostro ristorante, potrai mangiare solo un primo piatto con ragù o pomodoro, poiché il ristorante è specializzato principalmente in piatti di pesce. Ti ringrazio ancora per la tua recensione! Farò del mio meglio per essere ancora più attento in futuro!
Yeah maybe it's regulations or something but it's definitely cleaner if you just use your hands and wash them often compared to gloves. It's backed up by studies that bacteria have an easier time to stick on gloves than on your hands. With the amount of stuff you need to handle in the kitchen which ranges from food to tools and other things, it's a rational concern to have.
i've also been training under a great head chef, he says its alot cleaner if you use your bare hands instead, cause you could wash them, but the down side is after that much heat, cleaning your hands every action will definitely become a problem in the long run, but you could fix the cross contamination issue. Id rather be safe aslong as nobody complaints about food poisoning
ottimo lavoro chef, tutto molto veloce e coerente e pulito non prestare attenzione ai commenti negativi, di solito sono persone che non sanno come lavorare in una cucina, continua così fratello, ti mando un abbraccio da uno chef in Argentina.
Grazie mille, chef! Le tue parole mi fanno davvero piacere, soprattutto venendo da un collega. È vero, a volte i commenti negativi arrivano da chi non conosce il nostro mondo, ma continuiamo a dare il massimo! Un abbraccio a te dall’Italia, e grazie per il supporto!
Thank you for your feedback. I do strive to maintain cleanliness and pay close attention to all aspects of the work, including preventing cross-contamination. Your comments will help me improve even further.
@@mattyeates we had a chef from Italy come visit my culinary school and he put his fingers in his mouth, and just wiped them off and continued his demonstration. It's just different standards. Not saying I agree but it is what it is..
Veramente felice di averti scoperto sul tubo Denis! Grande Spettacolo, professionalità e tanta compagnia 😍dov'è questo tuo ristorante? magari venirci a fare una bella cenetta.... Io desidero il Risotto 😍😍
Grazie mille per le tue parole, mi fa davvero piacere! Purtroppo la stagione è terminata, ma sarei felice di accogliervi l’anno prossimo. Spero di potervi preparare un bel risotto quando verrete!
Hi, If you had watched until the end, you would have seen that only one taco was added. We work by the sea, and people here like to order something they can take with them to the beach, so we decided to include tacos. I don’t see anything wrong with that; it’s the only non-traditional dish on our menu. Either way, thank you for watching!
@@DenisInTheKitchen that’s great, the video starts with u making a taco tho so idk what ur defending here I never said anything about the rest of the video. Tacos are Mexican and not Italian which is the exact issue, but you can say whatever you want I guess idiot. Your making Mexican food at an Italian place (your restaurant is garbage food)
Hi. Thanks a lot. Yes, I think it's very loud unfortunately to make the paste creamy I have to stir it hard when it's on the fire, will try to do it quieter mate!
Iscritto! Gran bel video e ottimi piatti. Tu sei velocissimo e trasmetti serenità alla brigata, in cucina non è scontato💪🏻 La stagione invernale dove la fai?
@@DenisInTheKitchen What I like in this video - it gives a little bit insight of how things are actually done. Most of the recipes will get you only to 70 % of where you should actually land with it . Thanks!
Watching the supposed head chef cross contaminate entire pans of ingredients on camera is so hilarious. These are the kinds of people who don't even wash their hands in the bathroom. Do people pay real money to eat here?
Todo se ve en orden por otro lado quizas son normas pero siempre tengo el pensamiento de que los guantes solo son mas y mas contaminación, creo que da lo mismo hacerlo sin guantes y es mejor limpiar las manos constantemente, aparte el desperdicio es un escandalo. Por lo demás muy bonita cocina y todo se ve rico.
Muito legal o formato do video. Mas não adianta colocar luva e mexer em tudo na cozinha. O tanto de contaminação cruzada que teve nesse vídeo foi brincadeira.
Part of my education (especially the HACCP procedures) went bonkers seeing this. But that being said : I got one thing from this - those small 'nuggets' that were being added. I can only assume it's some sort of thickener? A kind of roux? Mixing 100g of butter with 100g of flour and rolling small balls of it? Will be trying it out 😀
Complimenti per la tua professionalità e velocità, per i gesti essenziali e l'organizzazione nonostante il poco spazio e anche per la presentazione dei piatti! Bravi davvero in cosi' poco spazio! Come si chiama il ristorante e dove si trova? Lavori ancora li'?
Ciao grazie mille!! Il ristorante non posso dirti come si chiama se voi scrivi mi sulla mail denisinthekitchen@gmail.com e ti mando il nome del locale. Si sono qui fino a ottobre,poi chiudono fino ad aprile anno prossimo.
Hello, thank you for watching! I'm glad you liked it. What's by the stove is olive oil and white wine. By the cutting board, there's teriyaki, green oil, and olive oil.
@@DenisInTheKitchen Nope, u touched ur knives and cleaned the cutting table with the same tissue u "cleaned ur hands with". Literally cross contaminated ur station in less than 15 seconds, then touched condiments, baskets, pans, u named it dude. And then at 8:34 u did what? cleaned ur disposable gloves with a napkin and then grabbed ur phone? and didn't change gloves after? and then grabbed condiments and cooked? then at 10:00 u grabbed what the same napkin u cleaned ur disposable gloves 2 minutes ago? and didn't change gloves? what's the point of having gloves then dude??
I don’t understand gloves in the kitchen. Just wash your hands, or wipe them on a towel. I keep seeing people whine about cross-contamination. This is a quite clean working kitchen. If this worries you, just never eat out. I’ve worked in many restaurants, most of which could only dream of such a pristine working area.
Hi, I’m not too happy about working in gloves either, it’s just that there’s no sink near my workstation, so I can’t keep walking to the sink constantly during rush hour. Thank you for watching and for your comment!
Thank you for the observation! Small details like that can really make a difference over time. I’ll definitely keep it in mind for future efficiency tweaks in the kitchen. Glad you enjoyed the POV!
Example of a chef that got stuck in his ways. Under no circumstances you touch raw food and then ready to eat food. And my biggest concern is all the time temperature abuse in all the product not sitting in a cooler. You can’t use the excuse that it’s a busy restaurant I’m a chef in a very busy fine dining restaurant. We don’t cross contaminate and we have our stuff in proper refrigeration even during service. Gloves also provide a false sense of reality.
I understand your concerns. Working in a restaurant with such a high volume of guests indeed presents significant challenges. We also face difficulties with equipment and resources, but we strive to manage the situation as effectively as possible. We have a team of two people plus a dishwasher, which requires substantial effort to maintain safety and quality standards. We do our best to follow food safety recommendations within our constraints. For example, we try to keep only the necessary amount of product on the counter and regularly refresh it to minimize the risk of spoilage and cross-contamination. I hope that in the future, we can improve our conditions and equipment to meet high standards of safety and quality. Your feedback is valuable, and I will consider your comments for further improvements.
To many people have no idea, how much of hard work this job is.
I agree the pressure and timing each meal
Yup, a small time frame to whip up quality meals with quality ingredients, not one or two but sometimes hundreds in one evening, every move you make is of the essence, this head chef shows how to do it with grace and style
it's not hard stop being dramatic
i love this i am a young chef 25 in the united states and I love that I can tell what you are making as soon as you start making the dish. Cooking is such a beautiful thing. I love how clean you work
Thanks man!!❤️
@@josephorlandino4716 are you delusional, the amount of cross contaminations in this video is too damn high.
Kitchen POV’s are the best cooking pedagogical videos. Thank you 🙏
The dude in the back is great. Always perfect timing to take things off your hands.
Yeah! I love him❤️
Awesome video, love the cook work and miss the old days behind the stove !
Thank you!
Awesome video brother, when things started to ramp up I got anxious very fast, so many dishes, so many things to keep in consideration, lovely craft you guys do, wishing you the best and I hope you succeed with your channel. Regards from Spain.
Grazie mille!💪🔥
strong work chef
great respect, he is focused, knows what he is doing in this far too small kitchen. Chapeau!!
Thank you so much for the kind words and respect! I appreciate it. It can be challenging working in a small kitchen, but staying focused makes all the difference. Chapeau to you too for recognizing the effort!
great video my man ! Cant wait to see you upload more of this shit! Incredible heat and teamwork 😊
Thank you, there will be a new one soon !
Professional, clean, efficient work chefs, well done team!
Thanks ❤️
I like these POV's you do, they are very relaxing 🙏🙏🙏 you're doing a great job👍👍👌👌
Thank you so much!❤️❤️
Brilliant service here Chef this is how it is in a real quality kitchen on the line
Thanks bro and have a great day!!!
Денис ты красавец!! Спасибо тебе за видео! То же повар мечтаю доехать до Италии. Это родина еды и культуры. Удачи тебе!!
Родина еды это Франция ☝️
Excellent work!! Love to watch POV real chefs working. Too bad can't understand too much Italian. Greetings from Puerto Rico.
Hi chef, love that your work is so smooth and it is so organized. I am also an indian chef who is experienced in italian cuisine. A request to Please put English subtitles for international viewers, thank you🙏😊
I too am impressed with the Chef. Never splatters on the range. Excellent skills. Those Pan Handles scare me though.
keep going chef, you're doing great and its a kinda job that has ups and downs, fun good times and bad times, carry on bro lots of love.
Good on you mate. Don’t let the passion die. It’s hard work, 16 hrs day are normal and can take a toll on your body as it did me. 15 years, I’m glad I’m out of the industry but I do miss it. My advice save the money you earned and work to either own your own restaurant or to get out of the kitchen. Once you reach 40 your work load will still pile up, still get shit pay, no life and you burnout. You will question why didn’t you leave the kitchen sooner. My advice to young chefs, gain experience from multiple venues when you’re young, turn 30, stick to one place long term that have really good pay and benefits/career progression. I.E hotels/resorts/casinos/yatchs/cruises. Skill up in other industries if you plan to leave the kitchen for good. Most industries won’t even look to hire you if all your exp in hospo when in actually the skills are transferable. Trust me, most non hospo workers don’t have the sense of urgency to get things done like chefs do. You’ll dominate if you switch careers.
I’ve always been passionate about working in the kitchen and made it my dream to make it in the industry. Unfortunately all I’ve been hearing are warnings to stay away from it and how toxic the industry is. I’ve been looking solace in keeping my dream alive so what I’m trying to get at is, is it worth it?
@ It’s definitely worth it if you work towards owning a business. The rewarding feeling of finally seeing your business gets people lining up to eat YOUR food is hard to explain. But it’s going to take A LOT of work and most of the time it’s one of the lowest margins in terms of business. If you’re selling let’s say gelato, your variable overheads can be low and ROI can be high compared to let’s say a semi fine dining restaurant. So theres room for higher margin. And that’s a hard Maybe.
With all that being said, if you’re looking to have a long term career as a chef. It’s worth if you don’t mind having no life, not planning to get married or start a family. Take pride that you’ve created amazing dishes and get to discover different flavours everyday. Make sure you really like the food that you’re making. Once in a blue moon you’ll get a thank you and compliments, don’t shrug it off, that’s your fuel to keep going. But majority of the time, you’ll be working for horrible owners that comes from money/inheritance, under appreciated, overworked, underpaid, and you’ll start getting back and knee issues. You’ll start wondering why am I cooking for spoiled rich people on a busy Saturday night while you’re literally breaking your back. If you’re still a Commis or CDP at 30, dude just get out. Your back will thank you. Study something else and change careers. As I mentioned before in original comment, find a place with great pay and career progression like big hotel companies. Or better yet maybe take up Food Science. You get to research in a kitchen environment, get paid well without the pressure of dinner service tryna pump food out. All these wannabe independent cafes most of the time will not be able to pay what you’re worth. Guaranteed. Hell even Starbucks managers make more than some of the chefs in those mom and pops cafes/restaurants.
Sorry for the long reply, but I wanna make sure that you know what you’re in for.
I just watched this video and found you today and subscribes can't wait to see more.
Thank you so much friend I'm very pleased that you enjoyed the video!
The next best POV after Fallow.
Thank you bro!
Great work man! I enjoy watching you!
Thank you. Glad you liked it! 🥰
Случайно появилось Ваше видео в рекомендациях, вы настоящий мастер! Очень интересно наблюдать за процессом. Успехов Вам!
Спасибо большое !
Keep doing this!! Love to see your work. Hope youre also going to make shorts
綺麗なキッチン！！
衛生面を大事にしているのが伝わるので、食事も安心できる！
素晴らしい👍
コメントとご覧いただき、誠にありがとうございます！
Bravissimo. Bravissimi 👏👏👏
Cucina da sogno, come del resto anche i piatti. Complimenti Chef 😉👍👍👍
Grazie mille😍🔥
Love man keep on being amazing and keep up the great work ❤❤❤❤
Thank you so much! I really appreciate the kind words and support. I’ll definitely keep pushing forward and creating more content. Thanks for watching, and stay awesome!
Probably the best Day in Life video on youtube. it would be very interesting for us ( complete beginners) to have subtitles with the igredients you use and the level(power) of the fire going up and down. Without of course revealing the secrets of your recipes.
Man you are amazing and of course hiden gem on youtube.
I can't tell if it is video game chef simulator in 8k 60fps or reality ! 😂🤣
He just touched raw fish than proceeded to touch the deep fryer handle with contaminated gloves
Lol these keyboard warriors know nothing about food safety or the food service industry. You have my sympathy and respect Chef.
Thank you❤️
Haha I'm no keyboard warrior, my guess is he's in Italy different standards than the USA, here a lot of things he does is frowned upon, but he does make great food and he keeps a cool head. It's not all bad. So before you say we know nothing, we do, it's just different standards.
Lots of time temp abuse going on can’t argue that.
@@cjspates I agree, I've been on the line in the US for over a decade and would do many things different, mainly less gloves more tongs lol. My point is in most kitchens it's like Mike Rowe says, safety third, get the job done first. If you have to accommodate an allergy you have the ability to use ingredients and tools that haven't been exposed to cross contamination. You can see in the video the person serving raw ingredients has a separate station and Denis is using heat on basically everything he touches (except a few garnish's). Any other food born illness that isn't dealt with by heat, separation of food served raw and allergies happens well before the cooking process.
@@clayw2877 The video is less than an hour long. What is the time element in time temp abuse?
Touch shellfish, then touch cheese, then cheese goes in fridge. Wtf
Very nice! Amazing work!
Que canal da hora. Eu amo cozinhar, apesar de não ser profissional da cozinha. O meu momento de relaxar é quando estou cozinhando.
Super sick kitchen setup
Quanto è bello vedere lavorare una persona in questo modo: organizzazione pulizia e velocità cosi si lavora in cucina bravo, questo video lo dovrebbero vedere tutti questi pseudo chef qui su UA-cam per imparare qualcosa💪 il.lavoro piu bello che c'è, bravo
Grazie mille❤️
@@DenisInTheKitchen 💪💪💪
Un vero esempio di come stare in cucina in modo professionale!
I've (sadly) watched many Indian street cooking videos. So seeing those gleamingly clean frying pans is inspiring!
😂😂
putting sweet and sour sauce on an italian dish is crazy
I used to work in 7 Italian restaurants in London.
Went from starters, vegg, pasta section, dolci, etc. I remember 10 years ago i wanted to do what you are doing with the camera but in a busy restaurant i knew the risk that you may get people telling a lot of negative stuff also.
I ga e you the balls for that, cos for someone just watching that has no idea how a kitchen works everything looks lovely, from the other side, cooks see it with another eye. I notice a lot of things that you can do that can improve , i also must say that your kitchen station is immaculate clean.
Im gonna follow you and say my thing based on what i done myself and sometimes gave you a different idea of a recipe to try so you can taste the difference.
Well done tho again for the balls and this type of video will make people understand massively how it works from the inside and at the same time get ready for ao many reviews that you also won’t like 👍.
Duuude i really dont understand why so much Hate here in comment section..it is sad that half of these people work in hospitality and they still Hate on each other for no reason..not to mention that half of these haters probably dont even know how to make proper scrambled eggs but still commenting on a guy who is obviously good chef..
Hi, thank you so much for your feedback!
I try not to pay too much attention if the criticism isn't constructive, so no worries. Thanks for watching!
Nice! Keep it up, I dont think one really understands the pressure ! Greetings from Germany!
Thank you Yes, this work is not easy, but I really like it
Die deutschen und die italienische Küche 😂😂😂😂
Sei un ottimo chef e ami chiaramente quello che fai. La mia unica preoccupazione sono quei guanti e la contaminazione incrociata. Come persona allergica ai crostacei e ai frutti di mare, sarebbe difficile per me mangiare nel tuo ristorante perché quei guanti toccavano la pasta e altre cose che non erano frutti di mare. Continua il tuo grande lavoro, ma sii consapevole. Saluti
Ciao, grazie mille per la tua recensione!
Hai ragione, ci sono state altre persone nella tua stessa situazione. Di solito, i nostri camerieri, quando prendono le ordinazioni, chiedono sempre se ci sono allergie.
Se qualcuno soffre di allergie come te, cambio sempre i guanti, lavo accuratamente le mani e cucino la pasta in una pentola diversa.
Tuttavia, nel nostro ristorante, potrai mangiare solo un primo piatto con ragù o pomodoro, poiché il ristorante è specializzato principalmente in piatti di pesce.
Ti ringrazio ancora per la tua recensione! Farò del mio meglio per essere ancora più attento in futuro!
Quit whining
Yeah maybe it's regulations or something but it's definitely cleaner if you just use your hands and wash them often compared to gloves. It's backed up by studies that bacteria have an easier time to stick on gloves than on your hands. With the amount of stuff you need to handle in the kitchen which ranges from food to tools and other things, it's a rational concern to have.
@Yungtisa it's a valid concern, it's not whining. don't be such a baby.
J'aime bien tes vidéos continue comme ça
Thank you ❤
POV: Most sanitary Italian restaurant in Italy.
i've also been training under a great head chef, he says its alot cleaner if you use your bare hands instead, cause you could wash them, but the down side is after that much heat, cleaning your hands every action will definitely become a problem in the long run, but you could fix the cross contamination issue. Id rather be safe aslong as nobody complaints about food poisoning
Hello chef great video what is the green stem you split in half and place in the hot pan with oil
Hi friend, these are rosemary stems for tuna pasta and parsley stems for vongole pasta.
Love This kind of POV cooking
You pissed me off bro
I can’t believe this is Raccacoonie’s POV
Really amazing practically so good to watch❤❤
Thank you❤️
Great video.😍
Thanks ❤️
Comment section’s full of Michelin star head chefs telling u what’s hygienic and what’s not 😂
And you're nothing more than that one clown that's trying to be a contrarian because that makes you feel edgy.
@@erikhartog5340Again you calling someone a clown is the biggest irony of all time
No joke. Pick any subject on UA-cam and you will get these losers.
Great work!
ottimo lavoro chef, tutto molto veloce e coerente e pulito non prestare attenzione ai commenti negativi, di solito sono persone che non sanno come lavorare in una cucina, continua così fratello, ti mando un abbraccio da uno chef in Argentina.
Grazie mille, chef! Le tue parole mi fanno davvero piacere, soprattutto venendo da un collega. È vero, a volte i commenti negativi arrivano da chi non conosce il nostro mondo, ma continuiamo a dare il massimo! Un abbraccio a te dall’Italia, e grazie per il supporto!
Наткнулся случайно на Ваш канал, очень залипательно, сам готовлю с детства, итальянская кухня топ! Спасибо и успехов!
Спасибо! И вам всего доброго!
Video bellissimo!!!❤
Grazie!☺️
more povs like this pls
One wears gloves, the other don't, food is sitting on a table no ice, guy with gloves handles raw seafood then grabs a fryer handle.
Thank you for your feedback. I do strive to maintain cleanliness and pay close attention to all aspects of the work, including preventing cross-contamination. Your comments will help me improve even further.
@DenisInTheKitchen are you in Italy? Please don't get me wrong, food looks amazing.
Dude picks up his phone and touches the screen and keeps cooking.
Picks something up off the floor and doesn't change gloves. Fkn gross.
@@mattyeates we had a chef from Italy come visit my culinary school and he put his fingers in his mouth, and just wiped them off and continued his demonstration. It's just different standards. Not saying I agree but it is what it is..
Hey chef.. what’s the green ingredient in the left of the black olives?? Watching it twice this week.. can’t wait for your next video!
Hi my friend I'm very happy for you to like my video!!! this is caper fruit.
30:08 Why didn't you put that last one inside? It's one piece.
Hi, I just didn't notice it in a hurry.
Veramente felice di averti scoperto sul tubo Denis! Grande Spettacolo, professionalità e tanta compagnia 😍dov'è questo tuo ristorante? magari venirci a fare una bella cenetta.... Io desidero il Risotto 😍😍
Grazie mille per le tue parole, mi fa davvero piacere! Purtroppo la stagione è terminata, ma sarei felice di accogliervi l’anno prossimo. Spero di potervi preparare un bel risotto quando verrete!
"POV: Head Chef at a Italian Restaurant" then immediately makes a taco
Hi, If you had watched until the end, you would have seen that only one taco was added. We work by the sea, and people here like to order something they can take with them to the beach, so we decided to include tacos. I don’t see anything wrong with that; it’s the only non-traditional dish on our menu.
Either way, thank you for watching!
@@DenisInTheKitchen that’s great, the video starts with u making a taco tho so idk what ur defending here I never said anything about the rest of the video. Tacos are Mexican and not Italian which is the exact issue, but you can say whatever you want I guess idiot. Your making Mexican food at an Italian place (your restaurant is garbage food)
@@DenisInTheKitchen tacos are Mexican idk what that has to do with being by the sea
@@OhGeeGravy be quiet child.
@@blonor stfu weirdo no one cares what ur gross ass has to say pipe down
LOVE THIS VIDEO
what's in the plastic bottle near the stove? two of them are with olive oil but what is the third one ?
im 99% sure its white wine in a squeezy bottle.
ah damn , i think you are right . First i thought it might be lemon juice but wine makes more sense , thanks
well done Brother! Greetings from Romania! 1 Thing , stop scratching the pan with the tweezers! Very nice! i really appreciate your work!
Hi. Thanks a lot.
Yes, I think it's very loud unfortunately to make the paste creamy I have to stir it hard when it's on the fire, will try to do it quieter mate!
@@DenisInTheKitchen you can use a rubber/wooden "spatula" in order not to damage the pan.
3:01 so you wipe away your hand sweat with that paper towl and then use that paper towl to clean your knives and board? yummy
Bro!! Im a chef instructor and was CRINGING!!
@@upperleftgolfso I’m not the only one that sees all this and I’m not an inspector. Using his phone with his gloves then back to the food.
Health inspector UA-cam is the best UA-cam.
You people are crazy.
😅
Iscritto! Gran bel video e ottimi piatti. Tu sei velocissimo e trasmetti serenità alla brigata, in cucina non è scontato💪🏻
La stagione invernale dove la fai?
Grazie caro! Ancora non ho deciso)
Touches shrimp then touches handle to open the little refrigerator then goes back to touch the cheese 😳😊
I don’t have the cheese in the kitchen 😅
why am i watching this? am i turning into Jordan Schlansky?
What is that ingredient that is taken ~ 32:39 from a small box and added to the pasta? Just curious - seems important.
Butter
Hi, this is roux
@@DenisInTheKitchen What I like in this video - it gives a little bit insight of how things are actually done. Most of the recipes will get you only to 70 % of where you should actually land with it .
Thanks!
Watching the supposed head chef cross contaminate entire pans of ingredients on camera is so hilarious. These are the kinds of people who don't even wash their hands in the bathroom. Do people pay real money to eat here?
Spettacolare... Chef gentilissimo con una squadra che lavora per lui. Esemplare
Grazie mille! ❤️
touching raw meat and touching cooked meat again and all place.... i cannot accept... 33:50
nobody cares about you opinion
crying in the commnet section literally changes nothing lmao
@@iHDTwist Using the word crying when someone simply voices his concern is the behavior typically seen by twelve year olds in cod lobbies. "lmao"
Agree. He should have put tongs and laddles there to avoid touching the foods by hands
Magic Tweezer
パスタ場の動画が大好きです。
料理もしませんが料理人の映画を見るのも好きです。
Todo se ve en orden por otro lado quizas son normas pero siempre tengo el pensamiento de que los guantes solo son mas y mas contaminación, creo que da lo mismo hacerlo sin guantes y es mejor limpiar las manos constantemente, aparte el desperdicio es un escandalo. Por lo demás muy bonita cocina y todo se ve rico.
Muito legal o formato do video. Mas não adianta colocar luva e mexer em tudo na cozinha. O tanto de contaminação cruzada que teve nesse vídeo foi brincadeira.
Part of my education (especially the HACCP procedures) went bonkers seeing this. But that being said : I got one thing from this - those small 'nuggets' that were being added. I can only assume it's some sort of thickener? A kind of roux? Mixing 100g of butter with 100g of flour and rolling small balls of it? Will be trying it out 😀
I love how Chef starts singing along to lil peep at 46:18
Ahaha
Complimenti per la tua professionalità e velocità, per i gesti essenziali e l'organizzazione nonostante il poco spazio e anche per la presentazione dei piatti! Bravi davvero in cosi' poco spazio! Come si chiama il ristorante e dove si trova? Lavori ancora li'?
Ciao grazie mille!!
Il ristorante non posso dirti come si chiama se voi scrivi mi sulla mail denisinthekitchen@gmail.com
e ti mando il nome del locale.
Si sono qui fino a ottobre,poi chiudono fino ad aprile anno prossimo.
Whats in those squeeze bottles next to the yellow chopping board? And whats in those next to the stove?
I enjoyed the video!
Oils, pesto, etc
Hello, thank you for watching! I'm glad you liked it.
What's by the stove is olive oil and white wine.
By the cutting board, there's teriyaki, green oil, and olive oil.
Mi rilassa vederti cucinare 😂
30:08 bro why you didnt put the last pice? 😂
Hi, I just didn't notice it in a hurry.
Seu ritmo de produção é insano! Muito bom e satisfatório te ver trabalhando 👽
Tus vídeos son adictivos! La pasta al lado del tomate es pesto rojo?
Hello, this is Bolognese ragù.
i dont get the hate. I think you are doing a good job! Everything looks so delicious XD
Thank you
Sei un fulmine, bravissimo!
Ps. Ma il timer che suona te lo sogni pure la notte ?! 😂
Ahaha grazie, no ormai non faccio caso al questo rumore😅😅
3:07 How do you not wash your hands after that? no way the phone is sanitized
Does it not bother you that I put on gloves after 10 seconds?
@@DenisInTheKitchen Nope, u touched ur knives and cleaned the cutting table with the same tissue u "cleaned ur hands with". Literally cross contaminated ur station in less than 15 seconds, then touched condiments, baskets, pans, u named it dude. And then at 8:34 u did what? cleaned ur disposable gloves with a napkin and then grabbed ur phone? and didn't change gloves after? and then grabbed condiments and cooked? then at 10:00 u grabbed what the same napkin u cleaned ur disposable gloves 2 minutes ago? and didn't change gloves? what's the point of having gloves then dude??
صوص الطماطم وبعض المنتجات لا تتركهم خارج الثلاجه ع الاقل ثلاجه بيتزا صندوق فوق الطاوله
Provavelmente é molho de tomate fresco, e manusear os acompanhamentos ficaria muito mais difícil e estressante se ficasse guardando toda hora
why using tongs to stir the food? it scratches the pan when stiring it
Hi, I have uncoated pans, so it's not a problem if I use tongs to stir the food. I find it more convenient for mixing.
If you thinking about "wood" to stir on a stainless pans... think about it twice before you write that comments
@@Randomyahaha did I said wood? I said tongs not wood, you could use other stiring metal equipment to stir food. I'm just worried about pan
Bravo Chef..! la vera cucina italiana.👍🏼Et je vois sur ta page que toi aussi tu es bilingue, salutations à toi.✌🏼
Grazie mille ❤️🔥
Where is this place? I would love to come by and show some support and ofc buy loads of food cause they look good goddamn
Given the accent, Tuscany. By the sea as you can see in the background
Your video helped me calm down, relax and get back to working focus. Very goog. May I ask where is your restaurant? Will be a stop on my next travel.
Thank you so much I'm glad you enjoyed it and it helps you relax!!!!
we are located near Grosseto! I can't tell you the exact location (
I don’t understand gloves in the kitchen. Just wash your hands, or wipe them on a towel.
I keep seeing people whine about cross-contamination. This is a quite clean working kitchen. If this worries you, just never eat out. I’ve worked in many restaurants, most of which could only dream of such a pristine working area.
Hi, I’m not too happy about working in gloves either, it’s just that there’s no sink near my workstation, so I can’t keep walking to the sink constantly during rush hour. Thank you for watching and for your comment!
Amo ver a rotina de chefes de cozinha! Admiro muito a profissão. Parabens pelo vídeo.
Abraço do Brasil
Ни каких лишних движений, все отточено!
Очень непростая профессия.
Оборудование понравилось.
Спасибо!
Beautiful to watch
If you rehang the fridge/deepfreeze door to the left side hinge, you save 1 second each time you need to be there. Awesome POV tho.
Thank you for the observation! Small details like that can really make a difference over time. I’ll definitely keep it in mind for future efficiency tweaks in the kitchen. Glad you enjoyed the POV!
Asquerosidad amigo con esos guantes tocando todo 🗿🗿🗿bravo
9:00 the babedi bubedi hands xD
Example of a chef that got stuck in his ways. Under no circumstances you touch raw food and then ready to eat food. And my biggest concern is all the time temperature abuse in all the product not sitting in a cooler. You can’t use the excuse that it’s a busy restaurant I’m a chef in a very busy fine dining restaurant. We don’t cross contaminate and we have our stuff in proper refrigeration even during service. Gloves also provide a false sense of reality.
I understand your concerns. Working in a restaurant with such a high volume of guests indeed presents significant challenges. We also face difficulties with equipment and resources, but we strive to manage the situation as effectively as possible. We have a team of two people plus a dishwasher, which requires substantial effort to maintain safety and quality standards.
We do our best to follow food safety recommendations within our constraints. For example, we try to keep only the necessary amount of product on the counter and regularly refresh it to minimize the risk of spoilage and cross-contamination.
I hope that in the future, we can improve our conditions and equipment to meet high standards of safety and quality. Your feedback is valuable, and I will consider your comments for further improvements.
food safety standards are much more lax in countries like these