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Thank you for this valuable advice 🙏🏽

This.

I learn more from videos than chef in person demos cause I can’t remember what he did I’m almost 70 hard to remember things

And one chef is like a drill sgt and I called him an ashol The dean got involved

But it’s free I’m A vet VA pays so and I get supplemental checks for going

I past my first semester and am 70 and I hate it so far don’t like the military regime the scrubbing pots after class cleaning hate it But I wanna learn to cook for myself I’m not gonna work in any damn restaurant Not sure if I’ll make it another year and a half

Wish more restaurants were like this, I hardly see anyone use recipe cards

Good stuff, who is the guy butchering fish doing classics?

lmao...nobody wants to try for these UNDERPAID jobs anymore..the "cool factor" is not worth it.

For me, the chef life gets easier and more fun the better you get at it. So I would never tell anyone to give up.

Hi sir I liked your setup ,but I wanna tell you that in background those 2 bulb's 💡 should not be there it actually hits in the eyes feels like in my pov I'm watching the sun ☀️

The information and knowledge that Chef Robert gave is absolutely priceless. Thank you so much for having him on. 🙏🏼🙏🏼🙏🏼

Grade A content 💯 Grade A knowledge 📝 Just great

Bout time!!

Good info, but I would argue one point: the most expensive thing in a restaurant is an empty seat.

Thanks God I found this podcast talking about chef life. It's difficult to find one and it seems most of chef got super busy 😣

Great video, advice from start to finish. 24 yrs out of culinary school , still enjoying most days. Many regrets mistakes. Thankyou sir

In my kitchen we have a food war. Whoever's food tastes better, costs less, and is quicker, is the way you do it.

This was amazing 👏 🙌.

👏👏 Shout-out Lola Rose #915

Should I continue to do a student panel occasionally?

I absolutely enjoyed listening to this podcast on Spotify. Thanks to you Mr Andre and to the 3 chefs for such an amazing podcast. I did learn a lot as an aspiring chef.

Legit thanks for making this chef!

Now yes then no.

Chapters 00:00:00 - Introduction to Culinary Student Panel 00:03:19 - Why Choose Culinary School? Personal Stories 00:09:50 - Expectations vs. Reality in Culinary School 00:12:00 - The Importance of Mentorship in Culinary Careers 00:14:00 - Navigating Burnout and Stress in the Kitchen 00:15:40 - Understanding the Business Side of Culinary Arts 00:17:20 - Challenges Transitioning from School to Real Kitchens 00:21:03 - The Difference Between Good and Great Chefs 00:22:06 - The Chef as a Conductor of a Kitchen 00:24:40 - Habits Dropped After Culinary School 00:26:16 - Finding the Balance Between Speed and Quality 00:27:40 - Navigating Different Teaching Styles in Culinary School 00:30:40 - Identifying Burnout in the Culinary Industry 00:37:21 - Learning from Tough Shifts in the Kitchen 00:39:28 - The Importance of Asking for Help 00:40:30 - Learning from Mistakes: A Chef's Experience 00:43:00 - Creating a Supportive Kitchen Environment 00:44:10 - Navigating Culinary School and Real Kitchens 00:45:50 - The Gap Between Culinary Students and Experienced Cooks 00:47:40 - Recognizing the Right Attitude in the Kitchen 00:50:10 - Avoiding the Race to the Bottom in Culinary Work 00:52:30 - The Reality of Calling Out Sick as a Chef 00:54:10 - Future Aspirations in Culinary Arts 00:59:20 - Closing Thoughts and Where to Find Us By timeskip.io

A true team is only a strong as the weakest link. If you're in the weeds, everyone is. Eyes and ears open; need help, ask.... see it, offer

That happens to me every time it's a busy night. Brain's just so overloaded haha.

I always felt there are phases of our careers. When we are young, awards have significant weight maybe even are the driving force behind out choices. When we reach the middle of our journey, awards are nice but we are focused on the business, focused on successful numbers. Then it becomes about leaving a legacy through the people that come out of our buildings. Of course when I was in the first stage Michelin had not even came to the States yet so maybe my philosophy would be different had that honor been reachable. Another great video Chef and to all of you that are chasing that prestige good fortunes and best wishes from this old dog

He got it backwards! My Granny use to say. Its better to be a good cook in a run down old kitchen that a no good cook in a golden kitchen! So he got it backwards!

After watching this video the question is how do you become a executive chef

My wife whose the Chef first two Chef job experiences was with the pervious Chef still being there so she had to learn that lesson the hard way. And before she got her current (3rd) Chef job which she absolutely loves she was offered a Head Chef job and one of her would be bosses fancied themselves as a chef although they never been one and only worked in the food industry before. So needless to say she didnt accept that position.

Chef Sac literally copied your video word for word "red flags chef job"👀

Garrison under your tutelage was a paradigmatic Michelin star winner.

Another great episode

Do you have any advice about getting different tips and advice from different cooks/chefs in the same kitchen? I can tell they want me to form my own skill set, but it's hard when everyone is giving me different advice and doing things their own way. This is something I've ran into in other kitchens as well, everyone has their own way to do things and will give you advice and tips on how they do something. With the expectation that you will absorb some element of the instruction you're given and show it during service. I don't mind it, I love getting different corrections and feedback on how things should be done, its just challenging as a cook to trying to balance this multitude of input versus how I run my station when I'm actually cooking during service. I'm trying, but I feel like maybe I just need better ticket management skills as well as a better understanding of how grill side is running and what their ticket times are like compared to my side (wood fired pizzas, a wood fired special salad, wood fired mac and cheese) so my ticket times are generally fairly short compared to a burger walking in and needing 10-ish minutes or so. I'm trying to get better and improve, and I am thankful my chefs are patient and kind people that only want good service and consistency every day. I try my best and I can make awesome pizzas. I get stressed but I don't let it show when I get in the weeds, I just ask for help if I need it, and they do encourage me to ask for help and have no problem jumping it to stretch some dough or help me build pies.

First season of the best was it

Great job you’re amazing

Michellin is bull****.. Don't create gate keeper's.

Thank you

Feeling this 1000% 💯

It’s my biggest fear as a chef but he’s speaking facts

Real shit

There's a reason we have 2 eyes and only 1 mouth. Observe twice as much as you talk when new

As a business owner myself, these two are such an inspiration. Making me rethink my entire approach. Thank you, Rico and Diego. 🙏

Please do a 48 laws of power book! That was one of the best chef related content I've ever consumed. It was the thing that made me follow your podcast and buy your books.

This might be my favorite episode by far! Im not even done yet, but yoooo!! I just love the way these guys think! Exactly how i think and how i want to run my restaurant one day! Especially since i am a huge history nerd! I want to bring things back from the olden days and just refine them! Definitely going to their restaurant (and of course gabe's restaurant)

This is amazing. Thank you for getting Rico and Diego as guests. As an european I have not heard of them and these guys are truly an inspiration

❤❤❤❤❤❤

I did temp cheffing for many years and rocked up in different kitchens every other day and can attest to a lot of this advice.

Im working since 20 years in kitchens, Im currently working as chef de partie. Sometimes its kind of frustrating. Im in a very good hotel and the salary is good. Im in middle east. But in some point I think I lost the north. I'd been in charge of restaurants. But now Im in hospitality industry since 3 years ago. I see people in leadership position thinking that to be a chef is to yell and make everyone feel a shit. Im kind of tired of it. But Ill continue because this is what I love to do. I started working since I was 15 years old. I think I should give more direction to my career, but I was young.