20 Pet Peeves in the Kitchen-Extreme Culinary Outfitters- SHIFT DRINK episode 5
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- Опубліковано 18 вер 2024
- Quick Video of just some things that bother me in the kitchen. Just for fun. I know I left some out let me know if you like them.
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5:10 my biggest pet peeve is when they stare at you like it makes the food get done quicker (I get it, you're waiting to bring the food out), but when I start getting mad is when they let the dish melt in the window after hassling me for it in the first place.
13 speaks to my soul. I’ve thrown a plate because my runners just migrated to the server area
I'm 26 years old and have finally decided that the one thing I feel like doing in life is cooking. I quit my dead in job at Walmart of which 5 years of my life has been taken to purse this. And I have to say your videos of what I should expect are very honest and enjoyable. Thanks for sharing your experiences.
PowWow thank you very much. I appreciate that we will be posting more of them. Let me know if you have any topic you want to hear about.
perhaps, "what to expect as a line cook?" i've got 2 years of institute cooking for a foreign exchange school. breakfast cook and i prep for lunch. we also did banquets for weddings. but i haven't found a well detail description/video of what i should absolutely know as a line cook. i would assume its different depending on the restaurant but the fundamentals would be the same, right? also am i too old to be trying to purse this now. just curious.
+PowWow great topic idea I will put it on the list. Yea each place is going to be a little different but not by much. The main themes are the same. I got started late in the game too so I would not worry to much if it is really what you love it will work out. Just keep pushing it takes awhile to see rewards on all the work. However that is really the truth with everything you do anyway.
Preach on Chef!
I'm a chef too since 20 years and its really true what he said.🙏
Just discovered this series really sad to see it’s gone :( love the causal line cooks hanging out vibe I haven’t seen it in any kitchen related videos before.
i wish i could like this more then once!! so much truth in this video haha
Wholly Sith ! Chef, this is EVERYTHING a heavily Asperger's Career Chef has ever ranted about ! Scrolled yer episode on FB, instantly a lifetime subscription! From the title of yer show, recently off work 'vibe', to the premises of both show and episode, thank you. This was achingly cathartic. Grazzie.
Chef Dean I'm so so glad you enjoyed it. if you have any topic ideas let me know. the support is super appreciated.
Useful! Subscribed, Chef!!!
Rida ,Thank You !
The house knives! Drives me nuts!
+Rob Kopple I still don't know what they do with them. I know #10 cans are somewhere on the list but dam seriously. What else could they chopping.
10:50 accurate asf😂
This video is the voice inside my head. Hey
The forgetting what I’m doing happens to me all the time 😂
We would get along great ...lol. because I guess I have some proper training on top of hands on experience in 75 percent of the things you mentioned. What I hate the most is this whole there's no I in team , we are a TEAM but on team night when there's No dishwasher, I am the only one to ever do the dishes. Although at the employee meeting everyone assured Chef they would individually help in the dishroom. . My pet peeve and I am the dishwasher half the week. Love your videos A + isn't good enough because you are spot on . Your extensive experience shows . Thank you to all who put effort to this video.
So true, all of it! Fucking plastic is the bane of my existence. I’m always the one that ends up fixing the roll.
I started working for firebirds woodfired grill 3 year ago I gotta say we run our kitchen like a well oiled machine. Of course some of this happens but not nearly as much as I've experienced in the past. You hit it right on the nose though.
Omilord. I laughed out loud so hard about the servers bit. Just woke my baby up, but I'm still laughing. Haha!
The vortex hits you as soon as you go in
Fuck yeah I lost it with plastic wrap so fucking true chef!!
Which ones did I miss I need to go back and add some more 🤣🤣
Keep up the good content.. I deal with this 6-7 days a week as a sous chef hopefully you line/ prep cooks and commis are watching..hehe
Bryant Velazquez thanks chef I will try to keep up with it. You know how it is the job makes it tough. So does that family life. Anyway thanks again.
Hit all my triggers thanks
I love you. The end!
i feel your pain bro
YES!! Preach!!
Tidy station equals quick effective work
The one thing that pisses me off at my work is when some one uses my cutting board meant for vegetables only for cutting up meat in my sation. I just really hate that becuase come on.
YUP!!!!!
Preach
I work as a clinical laboratory scientist, and believe it or not, my job is very comparable to working in a kitchen. There are so many similarities its uncanny. #3 happens to me all the time.
That's Cool! I would of never guessed it.
You can actually fix this.😂😜😂😂
im honestly the biggest hypocrite sometimes because im a chef working a 4 man kitchen by myself atm and i catch myself creating my own pet peeves!
+Steven Jacobucci dude your so right sometimes as the guy in charge you can becom everyone's pet peeve. Lol.
Omg we have one
We use tongs
Kitchen communication is key 👌
no need to express my opinions! ive been dealing with the same shit for 25 years! it's only getting worse because we as chef's (real chef's) tech. arent allowed to be chef's anymore! cant yell or make servers cry, cant harass or threaten their job because they might cry, so basically the proper means of training servers has been taking away!
I have met too many kids from culinary school that dont know a single thing about cooking!! I have no idea what they are teaching them.... Or not teaching them....
Chef Neff it can be a complete mess on who is coming out of school. It has always been hard to find good help, its definitely getting harder to find.
I am a firm believer in earning your stars and strips. I think all people should start from the bottom at a dish postion or prep postion and work their way up while also earning my trust and learning how things are done. I feel the best way to judge a new employees character is to throw to dish on a busy night and see how they react.
Every fucking time yob
Number 3 = the office
100% agree. The people with gluten free allergy get me the most asking what has gluten and what doesn't.
Tyler Moore cilliac disease! look it up! omitting gluten from your diet does make u feel better! i hate it because everyone lies about it but u gotta keep up with the job!
Oh I know I have a few friends that have celiac's disease. People that I've meet that have it already know what has gluten and what doesn't.
+Steven Jacobucci if any one mentions allergy, it brings my kitchens to a halt. It bothers me when people throw word allergy around. For me it's a serious serious word. I take pride in making food for people when they have allergies especially in my environment. I just need to be sure it's truly an allergy vs preference.
Extreme Culinary Outfitters I totally agree with you. Allergy is not something to play around with usually if someone has a server allergy they say it. Now days you have them say it cause they don't like it.
Anybody know where this guy works at?
I work at Honda Center, an arena in Southern California.
At 3:24 hey "Chef" ....YOU are supposed to be in charge so act like it! Take charge of all 86 items yourself. Easy way to fix it, if you are low on something use your Chef skills to put a count in the POS so the servers cannot have the ability to order more food than you have prepped. Don't be a fool relying on FOH junior managers to spread the word that you're out of something! Just put it on lock down in the computer!
And by the way, line cooks NEVER NEVER NEVER HAVE THE AUTHORITY TO 86 ANYTHING AND ALL OF MY FOH KNOWS THAT THIS IS MY POLICY...ANY LOW COUNTS GO IN THE POS ON A COUNTDOWN AND ANY 86 MUST COME DIRECTLY FROM CHEF OR SOUS NO EXCEPTION.
And my peeve, empty box in the freezer.
And another, prep cook cannot follow simple standardized recipe with measures and words and the occasional picture
I’m one of the only cooks on
My line that know table numbers
Zuccini lol
Owners
I need knives
1
Then he owe shit yea