This place looks like heaven compared to the places I've worked. People yelling and arguing over little things, making so much noise with the dishes to put them away, pushing each other to their limit mentally, it seemed like hell
I commented on the first vlog about how it inspired me to want to look into staging. Well… I ended up staging and today marks my first week as a cook there!
@@hwoo.lee I actually got the position full time! It’s called Heritage in Long Beach and they earned their first star last year. It’s a pretty cool farm to table concept so the menu is constantly changing based on what we grow and what’s in season.
Dude. This is incredible. Not just as a really fascinating insight into restaurant kitchens but as a testament to the value of hard work and passion and a perfect example of their intersection. It's a life goal of mine to eat in a Michelin restaurant one day. To see how one operates through your lens, with personable characters and the realism you bring, is truly amazing.
You can have a very difficult job with a lot of things to do, but if you're in a place where you have peace where there are no fights all the time, you can do it, but when you're in a place with rude people and with a lot of noise and fights, the simple thing becomes very hard to do it.
Nice work on your first plate and no, of course we don't think you're a fraud 😂 If anything, you are one of the realest in the niche of food influencer in a pro kitchen. Also always a lot of respect for you for showing everything you do as a stage, including and especially after service. I think it's one of the least glamorous parts of the job and given how there's usually a vibe influencers/online personalities try to give off, I always enjoy how you dont shy away from doing and showing the hard work. Chef Gill is a whole vibe 😆 We do love anti-gatekeepers like him and (seems like) everyone you get to work with!
If you have someone that actually has reached the highest level of cooking they often love to teach what they know because they arecso confy with their skills
My stage was about a month ago and now those tedious task i was struggling with, ( mine was "scales" of 6 different melons for halibut course) now are the things I look forward to and have gotten at least 4x faster at. Learning new techniques is my favorite part of the job and then also that sense of self fulfillment when you notice what used to be hard you now do effortlessly. Love the video!
little tip that's always helped me for the rock chop is keeping most of the pressure on your hand thats not on the handle and then chop. it will just automatically just start rocking.
I genuinely think back now on a decision I made not a long time ago. On loving food and cooking, I had a lot of thoughts and feelings about it and I wondered how I could elevate my passion for food and cooking. Now I realise I got some inspiration from you and soon I will start working as a cook in a restaurant so I could learn cooking better and enjoy the kitchen in it's purest form :)
the past few years as ive finished up high school ive been thinking about whether or not one day id be able to make it as a chef of this level at this sort of restaurant some day and im still not sure that i will but this video at the very least showed me that it wont be as bad as i was expecting and its a little more obtainable than i let myself believe. maybe some day ill be in a kitchen as cool as this one
I am sure you know that, but the caption/subtitles could be confusing to some: when he talks about the „mezzaluna“ the term means „half moon“ and is referring to the shape and not the variety of doughs used to make this pasta. Mezzaluna can also be made out of a single type of dough. And I think brunoise are way more coarse then the shallots (or anything else) that is „haché-ed“. And when Chef Dan tells the story about the French laundry: I think it was Anthony Bourdaine who told that story… not 100% sure though.
need more voice over G. please lol. i watch while working and cant have eyes glued to screen to read all the little notes on screen. i cant be the only one. love you
Please continue the vlogs. I have been so inspired on a personal level and the content is really fun for me to watch. I really appreciate all the hard work that you are doing. I really look forward to your next video and I would really like to make it to your next pop-up even if I have to make an entire trip for it.
Hey man, just another cook dropping by to say that any allegations of fraud are ridiculous... you don't just get to walk into these type of opportunities. Thanks for some awesome perspective on Pasta Bar!!!
been following chef Dan on tiktok for a hot minute now. wild seeing him here and finding out he's taking his talents to Austin with the pasta | bar restaurant group~
8:33 lol the way that camera cut is, for a second I thought for some reason you somehow deep-fried the pasta and I was like “they’re not even gonna see all the colors!!”
its only when you mentioned i noticed you were wearing a white shirt, my brain was like something looks different, something looks different, turns out its the white shirt. It looks great on you H, and loved the video as usual, Im hoping to try the pasta at home one day. looks phenomenal. Bless you.
Is there a reason that it’s better to hacherize 😂 (idk if that’s a real word) the garlic and shallots? Like can’t you just put the garlic in the oven for a bit and then squeeze out garlic cream
Started working in a 1 star Michelin restaurant 8 months ago the hours are hard but the statisfaction after a perfect service is immaculate.Hopefully I’ll be in Japan when I’m in my twenties😂😂
This would be such an awesome place to work. There’s no doubt that it’s a very professional environment that demands perfection but they seem so laid back and not taking theirselves seriously. Just a bunch of overgrown children having fun while also working and churning out Michelin star quality food 😂
love these videos i was very on the fence about whether or not to pursue a career as a chef, but you and the guys at fallow in londan made me choose to do it im 1 month in to my aprenticeship hope to meet you in a professional kitchen one day
Makes me miss the fine dining jobs. Then i remember how depressed i was devoting my entire day to a job that paid me nothing. I miss the people i guess, not the job.
Hey Woo, do those wooden countertops have a protective layer on them? Idk i feel like it would be a pain to let that wood dry every time you clean your section. Lmk!
I respect all the prep, all the dedication and the time but all that for the servers and bartenders to make more then you in the week in 4 days of work
I’ve been a cook for a year before I learned that servers and bartender make heck more. Now I’ve been bartending for 3 years now and I don’t miss the kitchen one bit
Genuine curious question. How did you start working for these Michelin starred restaurants or well known restaurants? Do you have vast culinary experience or through connections? Or both? If it’s through connections, do some of the line cooks feel a type of way bout it?
I dunno how long I could keep up working from 10am to 11pm 6 days a week. Including commute + preparing in the morning and chores at home, you basically have no free time at all.
Those little mint squares… helll nawww lmao
Literally that’s how I felt when I watched the video 😂
now imagine plating 10 tiny squares on the crudo course during service 😅
@@hwoo.lee they'd b flying everywhere with my hot breath
honestly looks like a fun prep job but anymore then like 50g of mint and you’re gonna wanna die
@jake0899 lmao what??? What is fun about that?
This place looks like heaven compared to the places I've worked. People yelling and arguing over little things, making so much noise with the dishes to put them away, pushing each other to their limit mentally, it seemed like hell
Same fr
It can be like thst in the middle of a shift but it shouldn't be the norm
I love how you guys aren’t just coworkers you feel more like a family and a unit. It’s really cool to see.
This reminds me of when I used to work at a really high-class restaurant, and honestly the pre-shift family meal and pep talk were my favorite parts
So the parts where you're not doing anything hahahaha
@@ilikevideos4868 exactly 😭
When is you gonna open this own restaurant
This makes me appreciate dining and cooking to a whole other level. Great for you to show the behind-the-scenes.
I commented on the first vlog about how it inspired me to want to look into staging. Well… I ended up staging and today marks my first week as a cook there!
Oh my god yay!!! What’s the tea? Where are you staging? Are you excited!?!? Have fun and learn lots!!!
@@hwoo.lee I actually got the position full time! It’s called Heritage in Long Beach and they earned their first star last year. It’s a pretty cool farm to table concept so the menu is constantly changing based on what we grow and what’s in season.
Amazing!!! Im so happy for you! Totally misread that.
Fun fact i was born in long beach, ill try to snag a rez and dine in.
@@natephan27 I hope youre incredibly proud of yourself that's a true dream come true
Dude. This is incredible. Not just as a really fascinating insight into restaurant kitchens but as a testament to the value of hard work and passion and a perfect example of their intersection. It's a life goal of mine to eat in a Michelin restaurant one day. To see how one operates through your lens, with personable characters and the realism you bring, is truly amazing.
another banger Chef
Yes chef. 👩🏾🍳
thank you chef, i want a bluetooth stovetop
You can have a very difficult job with a lot of things to do, but if you're in a place where you have peace where there are no fights all the time, you can do it, but when you're in a place with rude people and with a lot of noise and fights, the simple thing becomes very hard to do it.
babe wake up, new h woo video !!
Wait how…
@@gloriyahboregah6384 vid was set to premier today but released 2 days ago :)
always gotta have notis on for my goat
the making of that pasta was so intricate and beautiful i loved it
this is the most important vlog series on youtube rn. thank you for all your hard work, its inspiring
This feels like an elite look into the culinary world. Really appreciate it h!
Nice work on your first plate and no, of course we don't think you're a fraud 😂 If anything, you are one of the realest in the niche of food influencer in a pro kitchen.
Also always a lot of respect for you for showing everything you do as a stage, including and especially after service. I think it's one of the least glamorous parts of the job and given how there's usually a vibe influencers/online personalities try to give off, I always enjoy how you dont shy away from doing and showing the hard work.
Chef Gill is a whole vibe 😆 We do love anti-gatekeepers like him and (seems like) everyone you get to work with!
If you have someone that actually has reached the highest level of cooking they often love to teach what they know because they arecso confy with their skills
some of my favourite cooking/food/restaurant content on YT right now. You're killing it bro, keep it up
My stage was about a month ago and now those tedious task i was struggling with, ( mine was "scales" of 6 different melons for halibut course) now are the things I look forward to and have gotten at least 4x faster at. Learning new techniques is my favorite part of the job and then also that sense of self fulfillment when you notice what used to be hard you now do effortlessly. Love the video!
little tip that's always helped me for the rock chop is keeping most of the pressure on your hand thats not on the handle and then chop. it will just automatically just start rocking.
Thank you for bringing us along on your journey! We love you!
🫶
love the energy in everyones eyes and voice
sponsor boy! lets goo man so cool to see the channel grow! excited to see the next step and where you're going!
I love the vibe these guys give off, makes me feel like they truly love their jobs
Seeing you fold those damn white and orange towels reminded me of my time in the restaurant industry
😅 it’s becoming a part ofmy dreams now
@@hwoo.lee you meant “nightmares,” right?
I love the lighting when its dead silent and after that. Its perfect lighting! 🫶💙🫶
That is the prettiest ravioli I've ever seen 🥲
It tasts like heaven too
Love being brought along with you on your journey ❤, thank you!!!
I genuinely think back now on a decision I made not a long time ago.
On loving food and cooking, I had a lot of thoughts and feelings about it and I wondered how I could elevate my passion for food and cooking.
Now I realise I got some inspiration from you and soon I will start working as a cook in a restaurant so I could learn cooking better and enjoy the kitchen in it's purest form :)
watching your videos became therapy . thank you soo much. idk how the emojis work in pc so sending hugs and love in words.
Hit the „.“ and the „windows“ key. You’re welcome.
I been feining for these uploaded 😭
12:41 got a good beat going on with those garlic smashings
the past few years as ive finished up high school ive been thinking about whether or not one day id be able to make it as a chef of this level at this sort of restaurant some day and im still not sure that i will but this video at the very least showed me that it wont be as bad as i was expecting and its a little more obtainable than i let myself believe. maybe some day ill be in a kitchen as cool as this one
I am sure you know that, but the caption/subtitles could be confusing to some: when he talks about the „mezzaluna“ the term means „half moon“ and is referring to the shape and not the variety of doughs used to make this pasta. Mezzaluna can also be made out of a single type of dough.
And I think brunoise are way more coarse then the shallots (or anything else) that is „haché-ed“.
And when Chef Dan tells the story about the French laundry: I think it was Anthony Bourdaine who told that story… not 100% sure though.
need more voice over G. please lol. i watch while working and cant have eyes glued to screen to read all the little notes on screen. i cant be the only one. love you
Please continue the vlogs. I have been so inspired on a personal level and the content is really fun for me to watch. I really appreciate all the hard work that you are doing. I really look forward to your next video and I would really like to make it to your next pop-up even if I have to make an entire trip for it.
You’re really spoiling us with the double upload in a week.
i am SO happy this is a recurring thing man
Love this guys content honestly
giggled when h said "got some loot" lol
Nostalgia gives me a lot of memories for the homies in prep with
15:15 THAT’S MY COUSIN BABYYYYYYYY WADDUP DK 🔥🔥🔥 Much love to you and the fam ❤️
Hey man, just another cook dropping by to say that any allegations of fraud are ridiculous... you don't just get to walk into these type of opportunities. Thanks for some awesome perspective on Pasta Bar!!!
The process to making that pasta was absolutely absurd 🤯🤯🤯
I worked with Khanh when we were both started out as stages/commis. Glad to see he’s still crushing it
been following chef Dan on tiktok for a hot minute now. wild seeing him here and finding out he's taking his talents to Austin with the pasta | bar restaurant group~
“Lord… I hope everyone comes early tonight”😂😂😂
YO MEZZALUNA IS ITALIAN FOR HALF MOON THE MOON HAS 12 PHASES AND THE PASTA HAS 6 DOUGHS
Excellent work man! That level of cooking is addictive and so satisfying.
Watching how the pasta was made was so satisfying, amazing work!
8:33 lol the way that camera cut is, for a second I thought for some reason you somehow deep-fried the pasta and I was like “they’re not even gonna see all the colors!!”
could recognize dk from a mile away, happy to see he’s doing good.
Thank you for this look behind the scenes, it's very interesting to see.
seems like youre all passionate. i used to be a cook at a middle school (so, a lunch lady) and even a place like that was so unbelievably hostile
its only when you mentioned i noticed you were wearing a white shirt, my brain was like something looks different, something looks different, turns out its the white shirt. It looks great on you H, and loved the video as usual, Im hoping to try the pasta at home one day. looks phenomenal. Bless you.
Man that pasta @8:23 looks so freaking cool.
Having flashbacks to slicing oyster leaf for amuse bouche... I miss working in a fun kitchen.
Imagine dropping one of the pasta sheets on the floor 😵💫😵💫
mise en place, family meal, cleaning, meetings ALL before service.
Your pasta looks Amazing, you did a phenomenal job 😮😊
Is there a reason that it’s better to hacherize 😂 (idk if that’s a real word) the garlic and shallots? Like can’t you just put the garlic in the oven for a bit and then squeeze out garlic cream
Started working in a 1 star Michelin restaurant 8 months ago the hours are hard but the statisfaction after a perfect service is immaculate.Hopefully I’ll be in Japan when I’m in my twenties😂😂
This would be such an awesome place to work. There’s no doubt that it’s a very professional environment that demands perfection but they seem so laid back and not taking theirselves seriously. Just a bunch of overgrown children having fun while also working and churning out Michelin star quality food 😂
Service ends, Masego plays. Fire
13:45 the intersection of blast beat drumming and staging
At work we do basil pasta for the ravioli
I have to say I love that plate and I really want to get in to pottery
Love the kitchen footage you do!
Yoooo chef ! It’s so cool thank u a lot!
I’m wondering, after a long shift like that, did you guys eat dinner?
i love the process, thank you for sharing this!
I can’t recall his name but the sous chef(?) who said he’s not tired is v fine, respectfully
Bro this is very nostalgic, thanks
having a camera helps to not get yelled at, but nice people anyway
i love these restaurant videos, keep it up
This is so interesting to watch!!! Keep up the good work h woo!
love these videos i was very on the fence about whether or not to pursue a career as a chef, but you and the guys at fallow in londan made me choose to do it im 1 month in to my aprenticeship hope to meet you in a professional kitchen one day
Makes me miss the fine dining jobs. Then i remember how depressed i was devoting my entire day to a job that paid me nothing. I miss the people i guess, not the job.
Anyway you could do a tiramisu video / get that recipe! It looks incredible!
can i have the name of your font please? Looks rl good
Cutting squares of mint would have pissed me off lmao
I'm sorry, SMOKED BOURBON PAPRIKA PASTA DOUGH? that sounds INSANE but really tasty
Dood wit slick back reminds me of Quang Tran
Hey Woo, do those wooden countertops have a protective layer on them? Idk i feel like it would be a pain to let that wood dry every time you clean your section. Lmk!
I respect all the prep, all the dedication and the time but all that for the servers and bartenders to make more then you in the week in 4 days of work
I’ve been a cook for a year before I learned that servers and bartender make heck more. Now I’ve been bartending for 3 years now and I don’t miss the kitchen one bit
Hmmm that pasta gives me ideas...
Love your vids Chef
man this makes me miss working in restaurants
MR COCINERO DK MADE AN APPEARANCE
Love this video. Very inspiring.
Genuine curious question. How did you start working for these Michelin starred restaurants or well known restaurants? Do you have vast culinary experience or through connections? Or both?
If it’s through connections, do some of the line cooks feel a type of way bout it?
I gotta be careful watching this kind of content otherwise it’ll make me quit my job and become a chef
I think the drawcard of such a gruelling job is the camaraderie.
Love your videos! How does someone 'stage' in the Midwest (Missouri)? I'd love to learn so much more
Wow Doobydobap influenced this whole UA-cam niche. Glad to see others are making good videos too.
thank you for your video i loved it I hope I could see more videos and I could learn more thank you once again
I dunno how long I could keep up working from 10am to 11pm 6 days a week. Including commute + preparing in the morning and chores at home, you basically have no free time at all.
The spot I work at is only open 4 days a week so it's basically 4 days of no life then 3 days off. It's beautiful.
any skateboarders watch this and notice the pasta layering was like putting on griptape?😂
Great video, inspiring stuff
we want shift pov!!
Sou Chef: Manager
Saucier: Artist 🫡
i love your videos so much
What material are the cutting tables of? Is it plastic? Im not really sure