"F**k Brunch" | Pro Chef Reacts to Episode 3 of The Bear from Hulu
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- เผยแพร่เมื่อ 12 ก.ย. 2024
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![[Live] : ONE 168 วันนี้!! "โจนาธาน vs ซุปเปอร์เล็ก"](http://i.ytimg.com/vi/0jIN65KgJsI/mqdefault.jpg)
Another thing I noticed was around minute16:46 was when Sydney chewed out Tina for being dirty and not keeping her station cleaned you can see in the back Tina cleaning up her station that shows that little by little Sydney is gaining her respect
I too loved that when she toppled the container of veal stock he just immediately started helping her.
Mind, I've only watched three episodes so far, so I don't know if it'll come back to haunt her later, but yeah, that was a heartwarming moment.
I've done almost the exact thing Sidney did with the veal stock. When I worked in a kitchen, there were a couple of guys who wouldn't let me lift anything that looked even remotely heavy, which drove me bananas and kind of reinforced the idea that I was kind of a novelty in the kitchen. I finally lost it when the kitchen manager told me to get one of "the boys" to carry out the box of cardboard boxes I'd just finished breaking down out to the dumpster (probably weighed fifteen or twenty pounds). I very pissily grabbed the cardboard, marched out to the dumpster, hoisted the cardboard onto one shoulder, and launched it into the dumpster like a basketball. Then I got the spend the rest of the next few days pretending like I hadn't jacked the hell out of my shoulder. But it made at least a few of the guys back off, so at least there was that.
I've worked Brunch for like 5 years...and when they said "Fuck Brunch" I felt that in my bones
Feeling is real...
but it really is fuck brunch. I set up a whole brunch menu for the cafe I ran, and I hated every minute of it 😂 prep ok, but running it. fuck me.
I was only a food runner at a very popular restaurant during college and I know i didn’t have it as bad as the cooks and chefs, but god damn did working brunch suck so much lol. Never have I hated customers more than I did during that time.
yeah I work saturday dinner shift and sunday brunch and even though the hours aren't quite as extreme as what he mentioned in the video it's still like that
Bruh, I felt it in my stomach and balls lmao.
We ram brunch at a French Bistro called the Blackthorn Cafe (closed now, RIP), two blocks from a 250 seat cathedral.
Before Sunday brunch, crew has a smoke, maybe a shot of vodka out of the warm bottle in my bag, and tighten your asshole for when the churchbells ring.
The worst customers ever, and for a bit a local church did this flyer that looked like a Canadian 20. So they would tip with that. Of course they did.
Old people with their grandkids who have just been to church and mob restaurants;
You haunt my dreams with your bullshit, clean it up.
Thanks.
I'm pretty sure the knife under the lowboy incident was from carelessness, likely knocked over and kicked underneath without anyone being conscious of it. It's happened to me a few times, and I have the same reaction he does, that thousand yard stare, and the thoughts of, "I left my station for 5 minutes, everything was clean and tight, and now my knife that costs over half of my paycheck is chipped and under the fryer on this dirty floor...".
It hurts when you realize that your coworkers just don't care, just clocking in and out like you said, despite your earnest efforts to elevate standards and morale.
Also, your story of your Chef making you food, then making sure you were set up was DEEPLY relatable..I've cried from being in that same situation.
Someone who agrees with me 👊😉 definitely knife carelessness IMO - also I'm glad you relate to the set-up story, it sucked in the moment but that scene really hit me.
I thought the knife incident was from Tina being a bitch because Carmen used "her" pot.
Oh man some little turd in culinary school stole another chef's 500$ Damascus steel blade, and this was a big guy and industry vet.
We both were ready to bar the door to the kitchen, and check people's kits. Demo chef said no, so he had to file a claim with the office.
Nothing was done, obviously.
Real kick in the teeth, same lil shit stole my offset microplane. Sucks for him, but I would have brought an every day beater like my global G2.
Hurts to lose, but less. And still very reliable.
@@udaythambimuthu3176 Yeah, if I had a time machine, I would've skipped culinary school and just jumped into kitchens. Hindsight, and all of that.
exactly why I sue my knives during prep while my hands and my hands only are going to be touching it. Beyond prep if someone else besides myself touches my knives are going to loose a finger and I have made that known, even stages who are only there for a couple hours before someone throws them off the line for fucking something up.
On your exhausted brunch crew point around the 23 minute mark
I did that specific shift set of closing Saturday nights and opening Sundays at one gig in a college town for a good while. As satisfying as the Saturday night freezer pulls/stock rotations and deck scrubs were, those Sunday opens were always rough.
Then one weekend we had the local city high school graduation on Friday, the college graduation on Saturday, and then Mother's Day on Sunday. I've been working in one field or another for 20 years, and I still remember that mother's day brunch as one of the worst shifts I ever worked.
That "fuck brunch" joke worked for me in a big way.
Your sandwich story brought tears to my eyes. I’ve always worked my self to a manic state. I’m organized and work hard. But sometimes you lose yourself to the work. By the time you realize, you’re under water. I felt that. I loved this show and love your reactions.
The scene about the stock and your comments on the checklist are exactly why I left the last restaurant I worked. I found myself spending more and more time trying not to get yelled at rather than trying to make the food, which ended with me making more mistakes. Every time I made a mistake I would be brought down to basics, but my boss often would tell me a different way to do it each time, making it infuriating. Leaving was the best thing I could have done for both of us. I miss food service, but I don't miss working during covid.
Not for everyone
I’m a line cook on bainbridge island at BaSa if you’ve ever heard of it and have been watching your vids recently. I really like hearing your kitchen story’s and have even learned some things that I’ve written in my notes. I’m looking forward to watching you breakdown the rest of this season and hearing more stories.
Makes me super happy you've been getting some value - really excited to hear what you think of the rest of the episodes! I gotta make it out to Bainbridge more...hope to meet you someday!
If the chef asks if you're ready, and you're not, you don't say "yes, chef", you say "no, chef, I'm not ready"
That sounds like a paddlin....
Yes Jeff
This is not true lol. I’ve been in that situation before, I will ask a coworker before I ask the chef, but if worst comes to worst I’ll ask the chef lol
we say *heard" where I live. Yes chef feels like a heirarchy system likes JK says.
@@thesleepingboy1543it is a hierarchy system?
Im the egg cook at my restaurant and we run 200-275 covers over a 4 hour brunch service. Saturday and Sunday brunch services are what I live for! That being said, we spread our MEP throughout the week, that way all we focus on the day of are garnishes and a suange hollandaise
Coming from the Army, the "yes, chef" thing really hit for me. In the Army, we said "hooah" in the same way as kitchens say "yes, chef". Just constantly. It could mean literally anything, but most of the time it meant "f you." So, I totally feel the negative connotation with a seemingly good thing.
I worked in a kitchen a few years back when I was in high school, evenings and weekends of course. On my weekend shifts I got the joy of morning prep and brunch. Seeing as it was an “upscale casual dinning” restaurant brunch was quite busy there. One day we got absolutely slammed by mimosa sipping moms and we ran out of chopped potatoes for home fries. I got the exciting task of prepping 3 more sheets of pipping hot potatoes (I had done 4 earlier in the morning and for some reason it was my least favourite prep). As I neared the end of the third and final sheet my fingers were completely coated in a sticky goopy potatoes starch paste that I was so excited to was off in a few seconds (in hindsight I should’ve just washed it off when it started to bother me… but I was young and rushed). This goop has also made my work station quite slippery, something I hadn’t quite noticed until I was quartering a potato and my knife slipped. It came down and seemed to have just narrowly miss my finger, but after a few seconds I realized it I was wrong about that. My finger started to bleed and I was pissed, I sauntered over the the nearest sink and rinse my finger, I have a high pain tolerance and also don’t mind cuts too much. After a few seconds of rinsing my finger under the tap I asked my nearest coworker to please grab the first aid kit, he obliged and brought it over. By this time the Sous has made her way over, she asked what happened and I explained, she was calm and quite sweet actually so I’m thankful for that. She asked to see my finger and I took it out from under the water, for reference it hadn’t slowed it’s bleeding since it started bleeding a quite a few minutes ago. She looked at it a was minority concerned, she turned to the first aid kit to find a good bandaid. At this point I put my finger under the water again to wash a bit of the blood off, to my surprise a flap of skin washed off exposing that I had cut a chunk off the right side of my left pointer finger. When my Sous turned back around she looked at it again and immediately said I needed to go a medical professional. Lucky, across the parking lot was a medi centre, there I got it cauterized. I still have a bit of a lopsided finger from this fiasco. But moral of the story …
F*ck Brunch!
It's so true what you said about lunch/brunch. I worked in fine dining and sometimes - at least once a week - I'd be rostered on a clopen. Finishing at midnight, and getting home at 01:30 only to be going back to work 5 hours later. Same menu though. Occasionally we'd do consecutive doubles, so 8am-midnight twice 🥺
Justin your commentary on the bear is so good and so insightful. Was really hoping you would do more so thank you!
You got it!
I’m glad people are reacting to this good show
On a separate note tho I gotta say thank you for inspiring every day to cook man you don’t know how much this channel means to me !! 🙏🙏
No, means a ton to have you watching! Keep on sharing what you see in the comments too, makes me look even closer 👀
That anecdote about chef making you a sandwich because you hadn't had time to eat, and your reaction to it, is so poignant and relatable. It's ironic that those of us working in kitchens can't always satisfy our own hunger. And there are so many things that we can do in a kitchen to express that we care about our co-workers, while we acknowledge that sometimes there's just too much on our plates.
It's just all about communication, consideration, and awareness. As cooks, we're obligated to take care of our menu, but I've worked in some toxic kitchens where some people had the mentality of "well, MY work is done," and then they wash their hands of the menu. I will still help those people if I have spare time. It's the only way I know to improve the work environment at the foundation. There've been a few times where I've been able to turn some cooks around, so that they actually ask if there's anything they can do after their menu is finished. It's exhausting, but it's so important. Kitchens involve constant improvisation, especially nowadays where our suppliers are getting overwhelmed and don't have all the resources available. But improv takes time and, if you have no backup, it can just destroy the day.
Anyway, thanks for these videos, man. It's a wild world.
Appreciate you watching! Glad it resonated for you too
Worked a kitchen and between my nerves, doing doubles and even triples and catching a stomach bug that just didn’t go away. at some points I lost 75-80 pounds over just shy of a year. Was 200-190 after recovering from a bad wreck and not being able to work out and dropped to about 125-115 almost down to 100 at one point. I looked like death and felt like it. Your health matters and you matter.
The “fuck brunch” scene is probably my favorite in the whole series. The entire industry had the exact same reaction as you and I did. I instinctively said out loud “fuck brunch.”
Thanks for the clarification on the brunch dig. Brunch is a little loud and extravagant for my liking, but I never knew how chefs felt about it 😯
Glad to help!
He's trying to bring the traditions of a high-end professional restaurant to this little punch in mom and pop. So I believe the "walk through " scene. Also, Fuck brunch!!
Not even in the industry anymore and I still prefer drinking out of a deli container sometimes. Seeing that felt real.
Brunch was an invention of rich retired people who don’t want to pay lunch or dinner prices but want fine dining service
Ok so why is the veal stock on the top shelf to begin with? Sauces/ stocks should always be near the bottom for reasons like this
Totally - they have a ton of other braises and stuff on the bottom shelf usually in other scenes. If we're really going food-safety-nerd-hat on, it should be on a middle shelf, but this scene def had to work for TV
I'm FOH and what always killed me about brunch is how picky everyone is about their eggs. everyone is drunk and rude. The mimosas may be bottomless but my patience is not, fuck brunch.
Brunch! My friend was Brunch Bitch, her words, for a while. Mother's Day was the absolute worst according to her. She felt like she was tasked to be kind of a miracle worker, because of costs versus what the team doing dinner service got for budget. It reminds me of the phrase making a silk purse out of a sow's ear. Bless all those who do brunch!
I was never a white coat but I was a waiter and let me tell you I specifically requested off on Sunday Brunch. ABSOLUTELY NOT! When she brought up Brunch in this episode I specifically had a flashback and blackout. I cannot I cannot I cannot.
I don’t like brunch because of the brilliant words from Bill Burr… “why sleep in when you can pay $18 for eggs?”
Oh man, I've worked in a professional gourmet cafeteria kitchen before that basically basically offered corporate office and large office facilities a variety of cuisine, one of which is a MAJOR company (TI)
There was a chef that started there that gave me food industry PTSD.
I was originally hired as the barista that operated their coffee station, making hand crafted bevs (long time barista.
I had never worked with a chef before, and I enjoy cooking. It's why I was a barista for so long, I love making things that taste good, and make people happy.
I started taking in more responsibilities and got cross trained in kitchen work.
THIS particular chef, was insane... I got my clean as you go habits from him; but what he didn't understand is that sometimes, as a barista, it's really hard to juggle clean as you go, every order, every step ect. Those customers expect their drink in under 2 min, and I'd often have a line wrapped down a mile long hallway of different people from different areas of the company, coming to me on my break.
He was also a yes chef guy.
He eventually got fired for not being... I forget the term, but it's been a bit since I've worked in the industry... health inspection complaint for 3 YEARS. He got a cease and desist letter sent to him by he was personally calling every employee under him and head hunting them, begging them to come work for him....
He also changed the pass code on the safe and broke the handle when he got fired.
Had similar experiences was a waitress In various restaurants I won't name (didn't name my company of previous anecdote bc I was a contractor... Texas instruments was our client.)
I got spoiled because, my first food industry job was a major coffee company and I had the best boss.
That was my 3rd job, I was 18. I stayed for 6 years before I transferred to a new location, and had a horrible manager...
Getting into a kitchen was a whole other freaking world.
I enjoyed the knowledge I got, but man, but 5'1, and at the time 105 lbs, I could not carry a lot of a the items needed for prep work....
God I remember having to brine a cafeteria sized portion of brisket and .... man, I was drenched from exertion just carrying them from the fridge(or freezer) to the table.
This show hits so many good aspects of the food industry and what we deal with.
Many folks don't actually know what it like, so maybe they watch this show, and become kinder to their servers and the restaurant alone. I know working multiple aspects of the industry gave me many many insights on even different kinds of establishments.
I know what it's like, so I'm always polite, however, I'm always afraid of a legit complaint lol.
I worked somewhere, where someone spit into their custom blended beverage because of a complaint. (Although they're still a friend, I reported them and they got fired) but still...
Thank you! Been patiently waiting for this!
You've been too patient! Rest of the season is uploaded, just gonna roll it out over the next few weeks for that algorithm boost 🙏
My mornings start at noon. Fuck brunch.
Stoked to see you finish off the reacting to the rest of the show!
I will get my non-kitchen friends to watch it someday..
The last time I sliced a finger real good, I was spacing out while washing a knife and ended up hacking into the nail on my index finger. Lots of pressure and multiple paper towels later, I drove myself to urgent care to get it looked at. After very carefully removing the towel around my finger, she said "it looks like a really clean cut. I'm not going to wash it, or else it will bleed like you wouldn't believe"
Like... I mean... I feel like I would believe it. I feel like it's probably eerily similar to the first fifteen minutes of me trying to clean it and you know... stop it bleeding like crazy...
Then she just threw some super glue on it and wrapped it in a band-aid.
(keep medical super glue kits around)
Space out moments 🤕 mine was the same. Except I didn't even have the extra piece of finger to glue back on!
Great detailed breakdown. Screwing up is bad. Not taking care of yourself is bad.
I like your real memories you share that the show reminds you.
The first time I used a mandoline I sliced off the tip of my finger. Long story short every time I would shower for the next 2 weeks I would feel a burning sensation in my finger.
I worked in an industrial kitchen in a family restaurant as a dishwasher, but I experienced all of the same things you have described. it was a S M A L L kitchen and I only worked there for a year but I still say "behind!" when I'm near someone. It really does run that deep. The worst part about my job was that I DO enjoy cooking, but I was too young to be qualified to do so. I had the same stress the chefs did in the kitchen because I was RIGHT THERE and did the exact same chores they did, but I just smelled worse and my hands were always covered in bleach and grime.
when I watched this show and heard them say "fuck brunch," I was immediately like _they get it_
Sharp, behind and knocking on the fridge door are so vital and so neglected. You don’t do it and you look like a joke and if you’re the only one to do it you look like a weirdo.
Worked as a runner in a brewery, I feel you man when you talk about being right there. my place used runners like Swiss Army Knives so we did prep, dish, serving, desserts, dish collection, and sometimes keg running, shit was a whole ride. Surprisingly tho I liked prep the most because usually the chefs would just park my ass in the back and tell me to not stop until they had a certain amount lol. God then there’s the cigarette breaks, some people usually just don’t understand how many people smoke in a kitchen until you work in one.
@@snakeguy8646 I’d get 1-2 if I was lucky, was always too busy 95% of the time for a simple cig break let alone food and water, got a gut issue at one spot I worked, dropped half my body weight in a couple months and supposedly looked like I was half dead. No clue why but when you cook something you hardly want to touch it after too.
@@RomanvonUngernSternbergnrmfvus Yeah I had something similar too, never ate during service, eventually I built the habit to ask for like something small I can eat in my car on my way home. But before that I’d just not eat and sometimes just shoot down some coke to pair the caffeine with the cigs, I personally was kinda lucky where I’d be able to snag 4 5 minute smoke breaks.
@@snakeguy8646 if nothing else worked I kept some “calorie mate” in my car/truck, check them out they are a diet tool/aid/food that is really handy. If that wasn’t there I’d typically make a quick grilled cheese with some el pastor at one job or some of these Italian cold cuts we kept at a different job.
I’d also keep these instant curries around you can get online cheap that I’d just make real fast with a fried chicken cutlet or tenders and serve that on either white rice or indulge my inner American and serve on Mac and cheese if I was super hungry and haven’t eaten in a day or so.
If you’re gonna spring for “instant food” go Japanese, trust me they have perfected it. That and by a pre/post work snack option that is something so different you don’t get burned out on it.
I have a sensitive gut bordering on acid reflux/ibs on my best days, so if I go too ham before a shift kicks off you might as well start playing Eminem and give me a sweater made by mom.
It’s funny I’ve got shrapnel in me that I was cool as a cucumber about having done to me and getting into some nasty fighting like nothing to me to the point I’ve scared some buddies I’ve gone into the meat grinder with.
Yet somehow a kitchen still spooks me if I let it, got imposter syndrome and everything. even while I watched “co-workers” struggle with stuff I can do blindfolded/one handed and screw up basics my mother showed/screamed into me how to do right before I was even fully self aware.
I under value and under sell myself to my jobs, always have and it’s let stupid and incompetent people shine where I should have. although even I refuse to not at least make 15 a hour in this economy, I’d rather quit a job than have to play that 7.5 hour a day just under 40 hours a week bs. They’ll try to get 10-12 hours worth of work done in that just barely legally under full time position that treats “over time” like a bad word. Iam too old and been here too long to play that game again.
Fuck brunch indeed. Trying to 86 a menu in the middle of the day is a nightmare, on top of drunk people early in the day. I don't even remember the last time I sat down to actually eat a meal at work lol.
Ya I died a little bit when the Veal stock fell.
Fuck brunch. Im a CDP doing the breakfast shift. 6:30 start and breakfast starts at 7am and finishs at 11:45 but then we have brunch running till 4. There is only 2 of us running the breakfast items on the brunch menu while having to do our prep for the next morning. So i felt her when she said fuck brunch
I am a chef/line cook/butcher/ service industry worker, for the last 20 years. I have done everything from fine dining to fast food to catering and beyond and in multiple countries. I find the best, and honestly most used and useful term in the kitchen is simply "heard". It removes the "chef". When you say "heard" is simply means I heard you. It can also be passive aggressive, but as someone who has, again, worked in kitchen work for 20 years, simply saying "heard" tends to actually work and relax tension more than ever using the word "chef". I never went to school. But I have been a chef for 15 years and a cook for 20. I am more proud of being a cook than a chef. I have more real world and practical experience that almost anyone who has gone to school to be a chef. I can cut better, I can work faster, and I can keep my head cooler when shit hits the fan, because I started at the bottom, and worked my up and have seen and done it all. Fuck, I would kill for a dish shift these days.
I'm not even in the industry, and even I hate Sunday brunch
Loved the insight and explanation on brunch.
There are reasons we swear at it - like the video if you’ve ever shown up for prep like 🥱
17:49, you can remove paper or fabric that is stuck with congealed blood with warm water and itll peel off easier.
It is a real game changer to take boils down to simmers.
Not a chef but a bartender and I can confidently say with every fiber of my being. Fuck brunch
I'm a bartender and often work our bottomless brunch and honestly, fuck brunch. I have developed such a hatred for espresso martinis due to brunch!
I have a similar habit at work also when someone asks if I’m ready I say yes chef when really I’m not ready.
Old habits die hard
Brunch = Bloody Mary time!!! Oh and happy Mother’s Day. Did you get your ass handed to you.
I've also cut the tip of one of my fingers off though it was with a tuba not a knife
Woof - that's brutal
Ok never watched this show. I have heard of it but never actually looked into it. I’m a huge Burnt fan I love watching gets me pumped and wanting to cook. But I’m wanting to know what do y’all rate this show. This is the first watching of anything on this show
Man I have some gnarly scars from cutting my fingers in the middle of service and putting electrical tape over the wound. 🤣
The knife was definitely stolen and hidden, revenge for Carmen taking Tina’s pot. Watch the pilot again
Yes Chef is just like saying Yes Sergeant in the Army....
Isn't it "yes sir"?
@justinkhanna To put it simply in the Army you address enlisted by their rank (Private, Specialist, Corporal, Sergeant, Master Sergeant, First Sergeant, Sergeant Major). You only say sir or ma'am to officers. Best way to put it very basically a commissioned officer is like a manager while Sergeants (Non-commissioned officers or NCO for short) are like supervisors or management assistants/advisors. If you call someone the wrong thing they get annoyed. It's a little complicated but it makes sense. That's just the US Army though. The other branches do things differently. In the Air Force for example (at least in my personal experience since switching branches) you typically call anyone with a higher rank than you Sir or Ma'am regardless if they're officers or non-commissioned officers and rarely call enlisted by their rank.
@justinkhanna But saying "Yes Sergeant" is just the same as "Yes Chef". Whether you're given instructions or getting totally cussed out and obliterated "Yes Sergeant". But the context and your tone really says it all. Just like saying "Yes Chef"
Brother I had the lid of a can of crab slice my palm open, you wanna talk about non-stop bleeding? Lmao I sat in the staff bathroom for a solid hour trying to get the bleeding to calm down enough to where the gauze given to me wouldn't just bleed through, then I gloved up and taped the wrist closed on my glove so I didn't get any blood in food.
Oof that's brutal
hands bleed like crazy. i was doing dishes one time at work and touched the blade of a big knife because i forgot it was in the sink. bled EVERYWHERE. i was literally leaving a trail of blood droplets all around before i noticed and i didn't even feel it because the dish sanitizer numbed it out.
wrapped it and had to change gauze pads twice because they got soaked. ended up putting cayenne on it to force the blood vessels to constrict to make it stop so i could get back to work.
Great video! Love watching your videos after a long day on the line or after school!
Means a ton to have you watching Elijah! Are you working and studying at the same time rn?
@@justinkhanna yes I am! It’s very hard to find the balance between work and school and focusing on myself. Something I’ve been struggling with for awhile.
👊 we all go through seasons - when do you graduate?
@@justinkhanna will graduate this upcoming spring!
This show is giving me flashbacks in the best and worst ways.
And OMG. you killed me with the windy williams fainting.
I was in cosmetology school as a barista, my very first real human to practice on, a really long color service, which is very taxing and takes practice to get quick at, when it came time for her cut, it was late in the day, i hadn't eaten, and i blacked out when I made my first snip (hairdresser rule of thumb, DONT CUT PAST YOUR 2ND KNUCKLE FOR 2 REASONS, MORE PRECISE AND EVEN CUTS... AND 2 REDUCES THIS RISK)
Ive also cut the tip of my pinky off so bad I had nerve damage for a few years, and maybe a little still... but, i learned from that point on to not rush myself, turn my hand into a claw and guide the food when chopping.
I had to go laydown after that one and let my boyfriend find the tip of my pinky, because I was dicing potatoes and well..... it blended in well with the taters 😂😬
Heard is mine when I am getting over someone’s shit but people have gotten an angry yes chef out of me for being redundant and wanting to act like my boss when they weren’t
I only need about 45 seasons of this show. Also, I ship Sidney and Marcus as a great duo who open their own thing eventually, or at least I hope the best for them both eventually.
Oooo that's a spicy prediction! After what happens in Season 2, it might not be that far off...
@@justinkhannaYou can see them getting closer in Season 2 as well. Marcus came into his own and you get to see his more generous and caring sides. I think Sidney could use a more relaxed guy than Carmen or anyone else she's been "shipped" with.
I was slicing on an industrial slicer and completely got my finger. I grabbed our entire med kit and ran to the bathroom but when I about passed out I went crawling for help. I ended up with 9 stitches over my first knuckle and a wicked scar for it.
Saw the same thing happen when I was a Sous and one of my line cooks had a slicer incident during prep one day 🥴
@@justinkhanna it was a lot of blood. And a lot of dizziness. Not my finest moment, but a learning one for sure.
Im i cook at a place that does almost exactly what you said for brunch and im a miserable ass in the morning i just closed on Saturday and gotta be there tomorrow for brunch its like how you said with the dinners being happy and drunk wile the people who closed not even 11 hours ago are making there food bloody rich people lol
keep em coming!!! love these
yes to the lots of blood on finger point. i cut halfway through my thumb with a bread cutting knife and the amount of blood was actually insane. Two weeks later it was completely fine and i don't even have a scar. finger cuts look way worse then they usually are.
All those veins
For a time I worked in your classic small and severely lacking in space for the business being done restaurant and our owner was always adamant about brunch, yet he also wanted us to have our full brunch menu while still doing full regular lunch menu and just couldn't wrap his head around the fact that we were always under-prepped and 86'ing menu items. But obviously we were. It was a line with three cooks working it, sometimes four but that was overcrowded for the small space we had. No space to even store most of the extra prep for what was essentially a full second menu aside from the usual fair.
Yeah. Fuck brunch.
If I had to 86 one candy/texture off the planet, for me it's Haribo gummy 😂 I love learning desserts, but I grew up with bad teeth. Love plum. Hate gummy. This is why I do weird caramel takes.
I like the low boy shots lol
As a retired bruncher, I feel moderately guilty for the pain I've caused. Fuck brunch.
i've worked in the kitchen i work at for nearly a decade and in the last couple years our new owners added in a fuckin brunch menu...all i can say is everyone hates it, thank gods its only on a couple days but, it still fuckin hated cause its one more extra thing to do on top of all the other shit we got going on not to mention opening earlier than we normally open cause we're a lunch/dinner restaurant. so yeah, FUCK BRUNCH!
I have to get back to the line, haha, I promise I finish this later, just made to the 3:00 great review!!
The great irony - when you go down on the line watching someone react to someone going down on the line 😭 appreciate you watching Jorge, see you back after service!
also why would you put the stock that high?
At Chefs School we put that stuff on the floor under the shelf
Maybe sometime later on I can cook for you 🙏
I'd love to cook together!
brunch at the place i worked was a reward for junior staff lol. like we'd do it about once a quarter as a family meal with our owner/chef and myself getting up early to prep and then cooking for everyone else. lotta fun but to do once in a while but fs wouldn't want to do it for guests lol
Its so funny to me that 2 am end of shift turns into 8 am brunch prep, that would never happen in Finland just by workers rights laws. It does still happen tho lets be real. Sundays are double pay so lots of people do it, me included. Normally tho there is a whole different crew + maybe few saturday workers.
Remove plastic wrap as a whole. Don’t tear.
Sloppy plastic removal in the low boy can and will lead to plastic fragments in the food. Nothing pisses me off more than opening cooks ripping the plastic wrap off 1/6 pans. Instead of careful removal.
I thought about including sheets of wrap inside family meal in order to drive my point home 🤷♂️
If you cut yourself in the kitchen, either you just made a mistake or you really messed yourself up. If you’re not going to bleed out, wrap it up and get back to it, but if you’re actually really hurt no one is going to give you shit.
I’ve cut chunks out of my fingers, and had chefs both call be a bitch and give me the rest of the day off, it all really depends on if you think you’re ok.
I hate brunch and I’ve always hated it! It’s just a waste of time and I don’t eat that much at brunch/lunchtime.
I'll be honest, checklists can sometimes be very helpful depending on the menu, but fuck me if i'm not being paid the head chef wage and still occasionally have to do that too. I don't have the time or the patience to put in five hours of my life to make a checklist that may or may not be ignored or lost. Been there, done that.
This place might be the most infuriating yet, we not only have four sources of orders (walk in takeaway, phone orders, online and the restaurant itself, and we get destroyed in tourism season;
I've run out 40 orders myself between the moment we opened and half an hour later, had two minutes to restock and did it again. Apparently it was gonna be a slow day? Fuck that...
Worst day was Christmas Eve. Impatient tourists, hungry kids, we did 22500 just in food with two guys. In eight hours.
Fuck my life.
It's a fish and chip shop on the beach, with two chefs, a dishwasher, and some amazing floor staff who help us so much, it's crazy.
But we aren't fucking invincible. I run three fryers and expo, my buddy does grill, the dishy kid helps expo and occasionally works grill or fryers.
He's a good kid, if a bit dramatic at times.
'i'm too old for this shit'.
What are you, like 15, my guy? It is bullshit, but it makes me laugh every time.
All the really incredible fictional stories about cooks and chefs and restaurants in general are the ones that explore why and how people wind up in kitchens, usually because we lack something else in our lives or selves. Tomt Bourdain, Roy Choi, Jon Favreau, they all get it, and this show delivers too.
Misfits finding a place where they feel accepted and find purpose when their personal lives may be a mess.
But when the love starts to go out of it because you get fucked day in and day out, it's a hard thing to deal with.
After ten hours or more a day of going full tilt, several days in a row, it's physically and emotionally exhausting, and a little painful too.
Like a toothy blowjob from a bored wife, just sucks the passion right out of it.
The cloudiness in stock is primarily from the fat emulsifying, not the meat coming off the bone. You can add blended meat to a stock and (if it does't have fat) it wouldn't make it cloudy if cooked for at least an hour.
It’s all combined, for sure. That’s the cloudy combo - Collagen, protein, fat plus agitation for emulsification.
Man I’ve worked family places that just randomly decide to start a brunch menu. Brand new menu with things we would t use otherwise and a hour of lunch with it at the end and this place did not have a big line. Maybe 10 ft. Fuck brunch.
Like honestly, why are you not consulting for this fucking show. Just send them one of your videos. I'd be a good hire.
👋
As a former server at a bfast/lunch spot, I loved brunch. Always walked away with a cool 5-6 bills after the weekend.
I thought Tina hid his knife as revenge for him taking her pot in the first episode....
FoH here. Brunch is always the worst shift. Short staffed and having to deal with extra needy and entitled guests every time.
Truuuue
yo do season 2!!!
No job should give their people less than 10 hour turnaround
Here’s my critique. The sous chef is way too calm during the first minute of the episode when she says that the reason they are behind is because nothing is getting “fired”. I’d be more pissed off.
85$ for 500ml of pork stock? Come on man... 😂 I work in a kitchen, and you get seriously bad cost on your pork if that's true!
Shall I explain the difference between pork stock and pork sauce...?
I came here for what was made for entertainment for the kitchen "jocks"
Duck brunch
The tip cutting resignated so much with me . Not 6months ago a cut my pinky tip so clean that I thought for a moment I could pressure stitch it.The rest of the crew didn't understand shit . I didn't tell them cause I was behind for about an hour or so when they saw me use a glove even if I cut vegetabes which they knew I hated .After the shift ended I had the worst band aid riping I could have ever expirienced . A soureal experience for sure
Such a brutal experience...
I lived this life and it really is damaging!! Not u people working in fast food!! I am disabled any a Acholic from the stress!! 20 years of that!!
always be knolling
Truuuue
You talk way to much about your own stories and not enough about the content. When you do actually talk about the content, you pick apart every little detail. The story is not just about the techniques of a chef, it's about the people and their journey's. Sorry to be harsh on this review. Bit of advise change your perspectives.
So spend time on the characters who already get journey explanations through the writing of the show? And attempt to psychoanalyze their behavior even though they're fictional? Instead of providing context and background from my own personal experience? To an audience of folks who are working professionals and nerd out on the little details? No thanks...and I'm truly not trying to dismiss your feedback - I just don't believe that listening to this would make for better content. Maybe for another channel that's more focused on psychology, film making or literally any other angle...but I'm pretty clear on how I approached these breakdown videos, and the fact that you were able to pick that out is something I take as a compliment 🙏 thanks for watching regardless!
@justinkhanna All good. Not everyone can see from different perspectives and that there's a whole audience out there that are not professional chefs. Or that the acting and producing of this show was top notch and spectacular.
Remember the writers, producers & actors are not chefs. Also neither is most of their audience. Perhaps u could coin your show to, label it to that small percentage of chefs out there. Best wishes!
Какой же душнила
Sorry but I think I'll trust the pro chefs they had for consult and on set for this show and not some dude on TH-cam with less than 35k subs lol
Hey thanks for watching! I agree, Chris, Courtney and Matty did a great job - what ended up being your favorite part of this episode?
@@justinkhanna great and professional response to this comment Justin. This guys being a goober lol.
No one cares. It’s an exciting show. Your thoughts on the dishes is irrelevant. It’s a fictional program. Wtf
Thanks for watching Patti!
The chick who plays the sous is a horrible actress and entirely unbelievable.
I was watching an extremely famous, academy award winning film from the 90s with some bad acting. There are moments of acting that feel a bit unreal but in an entire episode of the Bear, I only see those moments once or twice for any given actor. It’s not just her.
Going in to work a brunch in a couple hours...fuck brunch