She cut it with long stroke which is sawing. If you do that you can break each fiber strand of the meat especially if it’s thin. And then when you cook it the meat could come apart which isn’t what you want if you want a perfect dish. What the chef did is he did short stroke which isn’t sawing. That is just cutting like a normals chef
As a chef, i know our job is not for soft and weak heart, you will hear different kinds of insult, bad words that will pierce through your heart, but once you learn, you will be a good and better chef. I see how my previous chef treat me like this when i was a commis so i kinda relate to her. What a great movie
Bruh, this reminds me when I'm still worked at the kitchen in one of the hotel in my city. Not gonna lie, this is basically what we dealt with everytime we made mistakes in the kitchen.
@@Nicnacsqt Of course bro, how are you going to learn. Do you want the chef to be soft spoken every time you made a mistake ?. Most people won't get the word inside their head if they're not getting scolded. The chef actually care about YOU, if they don't care they won't bother if you made a mistake or not.
@@leechongwei9696 Think there needs to be a balance. If you have a toxic kitchen environment, people will leave - Simple as that. Be firm / assertive when needed, enforce that shortcuts don't go anywhere. But any experienced kitchen leader should understand a commi chef is not going to have the same skill/experience as your sous chef. Chefs I've worked with who were trained by tough a**es have ALL ended up quitting the industry, whilst the ones with real passion and a favourable working personality have stayed 20+ years.
@@leechongwei9696 getting yelled over and over can make you less productive because of stress no matter which line of work you do. think about if you're in the office and your boss is breathing beside your neck for 8 hours and hounding you to do better
@ineedmorecarrots6063 then sorry but it's not meant for you. Chefs deal with much more pressure when it comes to cooking for a Restaurant/Hotel. Being scolded for your own mistakes is nothing compared to it. Learn how to do it to continue the job, or learn that you can't handle it This Is a job where even small mistakes can completely waste food, ingredients or the work done by others. You need to be scolded and mark to fire your mistakes not to do them ever again.
Well that’s the thing with this high end restaurants, they have that money to waste on making sure everyone can manage their station and put the food out exactly right every time. You either make it until you get it right with a chef screaming at your expecting you to fail and walk away or you just walk away proving that chef right. It’s a very stressful environment that shaped a lot of chefs today. This French brigade tactic is still used today in some of/if not all of the starred restaurants. The ability to produce perfection every single time is a skill worth wasting wagyu on.
her first test was to cook fried rice. The other contender came from a prestigious culinary school but don't know how to cook basic dishes LOL, I thought it was common knowledge to use leftover rice from the fridge to do fried rice.
It feels like the world of Western culinary, or whatever that's popular has put so much emphasis on dishes being over the top and complicated that most people don't even understand how the best dishes are usually just traditional or homemade recipes
isn't that the wrong knife to be slicing meat? A chef's knife is multipurpose, but for slicing thin strips of meat a professional kitchen should have a long, thin knife to allow for long slicing motions to cut meat in smooth strokes
Most kitchens would utilise a meat slicer for that, even the most talented chef would have difficulty trying to slice extremely thin consistent slices when the piece of meat is that large and unevenly shaped
What he did was short strokes during the cut, and keeps the blade firmly in that particular position which made the slice looks fine. She on the other hand, long stroke back and forth, inconsistent knife position. That's why :D
My opinion (Asian home cook): - use a cleaver to slice that meat instead, find the right precision making sure it’s thin enough and just push it down from there instead of sawing it. - for a thinly sliced beef make sure the wok is not too hot. And since that wagyu consist of many fatty layers there’s no need to add more than one tbsp of oil. Correct me if I’m wrong.
I saw a lot of comments on the Internet why the chef used that knife and let her use it, why use A5 Wagyu beef which would be cheap if you look at it from another point of view, she said she wanted special so he Added to the challenge of using that knife to cut the meat of the body. The chef showed her potential for her to see, and she followed him. He was trying to make her see how she would be more special than others, when she still used a knife that he couldn't use.
Your comment didn't even helped. I am not a native english speaker, but still I could explain it in a better way and with correct english. My comment may sound rude, but it was so confusing that it made me even more confused about the movie and the meaning of this scene. I thought someone trying to help would never be bad, but it was now. The words are just... not there? The phrases don't match and are incomplete.
@@Saapofensa2005I think in simpler terms, what the person is trying to say is that the chef showed the woman who wanted to be special that she is not special. The chef used a dull knife on purpose, and she followed him using the same knife he couldn't use, proving his point that she is not special
@@quanghuynguyen7957 Bro I just feel very ashamed of myself lol. Now I checked the comment and I can understand it perfectly. I really don't know why was I so mad.
Brilliant and visually stunning! top class acting and reminds me a little of The Cook The Thief His Wife and Her lover - from an artistic POV. Edge of my seat watching it
A very nice movie reflective of a demanding society. In Superhero movies, "Great Power, comes with great responsibilities". In real world, "Great Power, comes with great sacrifice and great stress trying to retain the same Great Power"
I feel like the stress of working in the culinary industry and fear of making mistakes would quickly overshadow any passion you have for cooking. Seems miserable
Doesn't matter if the restaurant is top notch and the monthly wage is high, if my boss is this narcissistic and ego-sensitive then I'm getting the hell out of there lol. No amount of money and fame in this world is gonna replace your mental health once it is destroyed by you letting yourself being controlled by toxic people who would exploit you for their personal gain. Know your worth and don't settle for less!
@@ceqell Thank you for stating the obvious. The truth is: there are many toxic boss/co-workers in real life who would manipulate and exploit you for their own gains, or just for fun. And it's not just in the culinary field but many other fields also. Most movies and films, no matter how fictional they may seem, hold some truths to this world, if you are keen enough to see them.
Restaurants' kitchen is not for soft heart person. Your head chef is the master and a dictator in the kitchen. A perfectionist, you fucked up means you fucked up. Survival of the fittest is their game
What made me furious was her destroying around 2kg worth of A5 overnight! And why would a top chef use a rookie to main event in her first gig?! It's idiotic. And then this chef fired some guy who stole 500g of A5. Edit: beef should've been frozen and sliced with a slicer not room temp, another idiotic move.
@@jiyefuuu also why spend so much money to import such a big piece to just do thin slices? also who tf uses a gyuto to do this slicing? why not a slicer?
You can. And I don't get the "You added too much oil" part. The meat itself is fatty enough, and for a piece that thin, the meat shouldn't even be in that high of a heat for such a long period. You know it ain't right when the wok (and the meat) is on fire.
@@Davos-st8ok 'Wok hei enhances flavor' is all just placebo anyway. Not sure why people are people such a huge fuss over that. Woks are certainly great in stir-frying, especially in large quantities. But enhancing flavor? Heh.
@@nexrole884 Placebo? @Davos-st8ok literally gave you the scientific term for it: Maillard reaction. If you don't think wok hei enhances flavour, you've either been going to the wrong places or need to get your tastebuds checked.
@@Davos-st8ok Okay I get your knowledge behind that but why would you need wok hay for Wagyu. Especially at the speed he wants it cooked, basically 5 seconds on each side, and all that oil and intermuscular fat in the wagyu will of course make the flames go higher. mailard reaction cannot be reached with that amount of time however its not needed. and why would you wanna cut up the wagyu that thin anyway? not like he's making ramen. Just do mini cubes and sear it for a few seconds on each side then its perfect to eat with a pinch of salt at the end
To be fair, if she overcooked the beef like three times in a row, that's bad. Making a mistake is human and forgivable, but making the same mistake three times in a row without correcting anything really does need to get called out. She's not listening/incorporating the feedback she's getting. In this scenario, if she overcooks the first one, she should err on the side of undercooking the second one. Either she nails it or she undercooks it and then has two much more useful data points to nail it the third time. If she's aiming to undercook it, that means she's way way off base, so it's still more useful data to have.
That restaurant must be so so so fancy. I mean, lol, they liked train a chef to cook Wagyu beef inside the kitchen???? Who does that??? And many times like that as if Wagyu beef is just a regular piece of meat that you can practice on??? I have worked with lots of big chefs too and that's not how they teach line cooks or chefs. But well, it's a movie. 👀🤷♀️
@@bironjames9948 True. And as a newly hired line cook or chef, you don't get to cook ingredients as expensive as Wagyu Beef right away. I mean, you tend to do more of the side dishes first and then observe and learn from the sous chef and executive chef by observing for quite sometime. Can take months for them to trust you with handling or cooking expensive ingredients and their main courses or special menus. And if you do wrong, you get to receive more cursings than usual. But yeah..kitchens are battlegrounds, if you got experience, it's easier to cope up. 🙃
@@yumyum_99 Yes, I get that. But still, it's business and more restaurants in 'real life' are very keen with the costings. Like nobody will really let you waste such expensive beef by trying and failing so many times. But yeah, it's really a struggle in the kitchen especially if you're a newbie.
All of the best of the best chefs in the world went through hell to be the best.. this ain't that harsh to be honest.. i quit my dream to be one after just getting yelled at for frying chicken wings till too dry..
I dont get how chefs can be so critical about the most minute mistakes, but then again i could care less about gourmet food, i want to eat food, not "art"
The point is you need to know how to cook well in every situation to be at the top. If she cannot then she does not belong there. It's harsh, but that is reality. He is seeing if she can follow instructions, adapt and handle pressure.
Exactly how my dad teached me math
Very relatable...I preferred having my uncle teach me math since he was really kind and made jokes while teaching.
I used to like math before my dad tried to teach me math. I've been hating math ever since, but I still use it for programming.
He should have spent more time teaching you grammar
@@holkni knew a smartalec would say that eventually
My dad didn't teach,simply kept watch. If i ever raised my head from the book,woooooshhhhh,got the cane treatment.
Having worked 7 years as cook, i can confirm all of these abuses/bullying are part of the daily basis in a commercial kitchen.
Sounds like you need to work with better chefs.
สวมถุงมือ และไม่ทาเล็บเด้อสู!!/ เชื่อกู กูเรียนมา👊👊
How much are you earning
I don't understand how critical he's being because he also sawed it in his demonstration and also didn't even cut a perfect slice either
He should've used a sashimi knife
She cut it with long stroke which is sawing. If you do that you can break each fiber strand of the meat especially if it’s thin. And then when you cook it the meat could come apart which isn’t what you want if you want a perfect dish. What the chef did is he did short stroke which isn’t sawing. That is just cutting like a normals chef
I hope you saw my comment or realized how stupid you felt
Meat slicer … problem solved
@flaw ...well said.
As a chef, i know our job is not for soft and weak heart, you will hear different kinds of insult, bad words that will pierce through your heart, but once you learn, you will be a good and better chef. I see how my previous chef treat me like this when i was a commis so i kinda relate to her. What a great movie
Ooh this movie is so 100% related about someone that stays in kitchen. Bad words is our breakfast 🤣🤣
Brother you’re a victim
@@chrisrenthlei821karen spotted
😅 bro this is movie 😮😮
Boundaries.. there's a different ways to cook.. but some, ppl in charge are really azz holes... pretending to be tough.. things has changed by a lot
As a chef, I never have a chill time training like this in my life
nice work bro
Bruh, this reminds me when I'm still worked at the kitchen in one of the hotel in my city.
Not gonna lie, this is basically what we dealt with everytime we made mistakes in the kitchen.
would you approve this kind of teaching if you're new?
@@Nicnacsqt Of course bro, how are you going to learn. Do you want the chef to be soft spoken every time you made a mistake ?. Most people won't get the word inside their head if they're not getting scolded. The chef actually care about YOU, if they don't care they won't bother if you made a mistake or not.
@@leechongwei9696 Think there needs to be a balance. If you have a toxic kitchen environment, people will leave - Simple as that. Be firm / assertive when needed, enforce that shortcuts don't go anywhere. But any experienced kitchen leader should understand a commi chef is not going to have the same skill/experience as your sous chef. Chefs I've worked with who were trained by tough a**es have ALL ended up quitting the industry, whilst the ones with real passion and a favourable working personality have stayed 20+ years.
@@leechongwei9696 getting yelled over and over can make you less productive because of stress no matter which line of work you do. think about if you're in the office and your boss is breathing beside your neck for 8 hours and hounding you to do better
@ineedmorecarrots6063 then sorry but it's not meant for you. Chefs deal with much more pressure when it comes to cooking for a Restaurant/Hotel. Being scolded for your own mistakes is nothing compared to it.
Learn how to do it to continue the job, or learn that you can't handle it
This Is a job where even small mistakes can completely waste food, ingredients or the work done by others. You need to be scolded and mark to fire your mistakes not to do them ever again.
The menu + Whiplash = this movie
+ parasite
Reminds me of Whiplash too
Whiplash never made to n 1
Save money & get smarter
Not quite my tempo
I liked how they kept wasting the wagyu slices as if it was a chicken
hence you know this is a movie, those fantasy and play with real life line, just they're not animated, unlike anime.
Well that’s the thing with this high end restaurants, they have that money to waste on making sure everyone can manage their station and put the food out exactly right every time. You either make it until you get it right with a chef screaming at your expecting you to fail and walk away or you just walk away proving that chef right. It’s a very stressful environment that shaped a lot of chefs today. This French brigade tactic is still used today in some of/if not all of the starred restaurants. The ability to produce perfection every single time is a skill worth wasting wagyu on.
and that's why they charge you like you are prince of dubai
@@WANNABECASTINGI laughed so hard on this one 🤣🤣🤣🤣🤣🤣 hahaha
it's not about the money spider-man it's about the METZ BABY
Give me those overcooked pieces, I'll gulp it down so quickly 😂
Right! It looked like a great staff meal.
Make a helluva cheesesteak.😛
Agreed, overcooked wagyu means more of the melty fat 🔥
her first test was to cook fried rice. The other contender came from a prestigious culinary school but don't know how to cook basic dishes LOL, I thought it was common knowledge to use leftover rice from the fridge to do fried rice.
Those culinary schools mostly teach french or european cuisines, they don’t know shit about asian cooking. 😂
You'd be surprised in the real world some culinary graduates can be arrogant and act like big shots that they neglect the basics.
microwaved rice
Probably done to easily contrast their basic skills.
It feels like the world of Western culinary, or whatever that's popular has put so much emphasis on dishes being over the top and complicated that most people don't even understand how the best dishes are usually just traditional or homemade recipes
The chef sliced an inch thick himself 😅
🤣🤣
Give me the overcook a5 wagyu. Thats still the best meat ill ever eat
I agree 😂
Same for me
That meat is absolutely expensive lol
isn't that the wrong knife to be slicing meat? A chef's knife is multipurpose, but for slicing thin strips of meat a professional kitchen should have a long, thin knife to allow for long slicing motions to cut meat in smooth strokes
I think that is the point. He was making it challenging her on purpose.
Most kitchens would utilise a meat slicer for that, even the most talented chef would have difficulty trying to slice extremely thin consistent slices when the piece of meat is that large and unevenly shaped
The meat looked frozen lol
@@J1mmTh3Reaper frozen meat wouldn't fall on to the knife like that after he lifts it
@@vidda2000 what a bunch of stupid bullshit for a professional chef to do.
He didn't even slice that A5 till the end and his knife came out 😅
This movie was soooo good.
คุณสวยมาก ❤
this is a bad movie ive ever seen in my life
@@GON_P19 💀💀💀
น่ารักจัง❤
Yes the ending omg you see what is important in life
This movie is amazing, seriously.
Name?
@@alongkonyak8385 hunger
@@alongkonyak8385 it literally says it in the description
amazing but overrated
@@ehem3274 overrated how?
He told her don’t saw it when he was sawing it 😂
fr
he had small slices and kept the blade straight, she had long slices and didn't keep it straight
What he did was short strokes during the cut, and keeps the blade firmly in that particular position which made the slice looks fine. She on the other hand, long stroke back and forth, inconsistent knife position. That's why :D
Thank god you clean toilets and not manage a kitchen
I want Jamie oliver to see this so he can grow up.
Did you mean Jamie Oliver?
Jimmy olive oil
Jam-ie Olive Oil
@@queenofscore Chile jam and Oliv oil
@@carkawalakhatulistiwa HAIYA!
"มันแพงเพราะมันพิเศษ หรือมันพิเศษมันเลยแพงวะ"? 😅😅😅
เหตุไปหาผล ผลไปหาเหตุ ความหมายไม่ต่างกันในเชิงการให้เหตุผล
@@RickardKarstarkสรุปให้เหตุผลหรือเหตุผลให้😅
My opinion (Asian home cook):
- use a cleaver to slice that meat instead, find the right precision making sure it’s thin enough and just push it down from there instead of sawing it.
- for a thinly sliced beef make sure the wok is not too hot. And since that wagyu consist of many fatty layers there’s no need to add more than one tbsp of oil.
Correct me if I’m wrong.
Imagine how much food you'd have everyday for free if you could get the 2-second overcooked meat leftovers from cooking shows instead of throwing them
What do you suppose the crew eats?
He is the apostle of "emotional damage" 😂
Done watching it last night and it was such an amazing movie 🎉🧡
I can be yr hubby ?
@@harryp3804 lmao bruh
@@ThisIsntTwitter hey I asked nicely
@@harryp3804take your weird ass out of here
@@harryp3804 Damn dawg you're hungry ,lol
Me before watching this: I don’t understand how ‘The Menu’ is realistic? Why would anyone lose it like that over cooking?
After seeing this: …I get it
Many 2 or 3 michelin star chefs suicide
Gordon ramsay's master killed himself for losing his 3rd star
And that's after he kept trying too fool himself into thinking michelin didn't matter
@@samuelshin593what’s the chefs name
But most chefs would constructively show how to cut vs getting mad; it's just a dysfunctional waste of time for an upscale place. Not realistic.
0:57 she touches her nose before touching the beef with the same hand. If i did that in the kitchen I would be fired on the spot.
True
I saw a lot of comments on the Internet why the chef used that knife and let her use it, why use A5 Wagyu beef which would be cheap if you look at it from another point of view, she said she wanted special so he Added to the challenge of using that knife to cut the meat of the body. The chef showed her potential for her to see, and she followed him. He was trying to make her see how she would be more special than others, when she still used a knife that he couldn't use.
Your comment didn't even helped. I am not a native english speaker, but still I could explain it in a better way and with correct english. My comment may sound rude, but it was so confusing that it made me even more confused about the movie and the meaning of this scene. I thought someone trying to help would never be bad, but it was now. The words are just... not there? The phrases don't match and are incomplete.
@@Saapofensa2005I think in simpler terms, what the person is trying to say is that the chef showed the woman who wanted to be special that she is not special. The chef used a dull knife on purpose, and she followed him using the same knife he couldn't use, proving his point that she is not special
@@quanghuynguyen7957 Bro I just feel very ashamed of myself lol. Now I checked the comment and I can understand it perfectly. I really don't know why was I so mad.
เจตนารมณ์ของคนที่สอนและคนที่ถูกสอนก็เจอมาแบบนี้ แต่มาลงกับผู้เข้ามาเป็นเชฟก็เจอแบบนี้เป็นทอดๆ ของแต่ละรุ่น
I just want to point out,
*HE LITERALLY SAWED THE MEAT Himself!!!*
he did short strokes, she did long ones that tore the meat.
Brilliant and visually stunning! top class acting and reminds me a little of The Cook The Thief His Wife and Her lover - from an artistic POV. Edge of my seat watching it
This is like a horror movie! 🫣
Nah it just because thai accent make almost every thai person sound scary
the teacher who cares the most about the student will be the hardest and most demanding ... which is why parents are the toughest of them all.
เชฟโหดจัด ตอนตะโกนนี้มีสะดุ้งอะ
เชฟต้องเจอพี่ ปกป้อง Ohana 5555
แต่แกเล่นดีนะมากนะครับ ได้อารมณ์มาก Gordon ramsay ในรายการ hell's kitchen แค่ keep character keep ลุคเท่านั้น ตัวจริงแกอาจจะไม่ได้ดุขนาดนั้น
อยากบอกเชฟว่า มึงยังเลื่อยเลยเชฟ🤣🤣🤣
Feels like just a regular kitchen
This chef is more brutal than Gordon Ramsay 😱
This is kitchen bully. A good chef won't ask you to thin slice a fully thaw meat. It's literally impossible...
This is Thai Marco White
Asian Gareth Blackstock.
Mix of Ramsey and Benedict Cumberbatch
No. This Asian Keanu Reeves. She should be called John Wok.
The important thing is to never teach your employees how you want it to be done. Just expect them to know.
2:20 Please tell me this Nopachai dude is very nice in real life
Reminds me of school days 😢
School days?
A very nice movie reflective of a demanding society. In Superhero movies, "Great Power, comes with great responsibilities". In real world, "Great Power, comes with great sacrifice and great stress trying to retain the same Great Power"
I feel like the stress of working in the culinary industry and fear of making mistakes would quickly overshadow any passion you have for cooking. Seems miserable
เป็นหนังที่ดีมากๆ ชอบสุดๆ
Doesn't matter if the restaurant is top notch and the monthly wage is high, if my boss is this narcissistic and ego-sensitive then I'm getting the hell out of there lol.
No amount of money and fame in this world is gonna replace your mental health once it is destroyed by you letting yourself being controlled by toxic people who would exploit you for their personal gain.
Know your worth and don't settle for less!
sir this is a movie not actually real life
@@ceqell Thank you for stating the obvious. The truth is: there are many toxic boss/co-workers in real life who would manipulate and exploit you for their own gains, or just for fun. And it's not just in the culinary field but many other fields also.
Most movies and films, no matter how fictional they may seem, hold some truths to this world, if you are keen enough to see them.
Please, not all people are white
@@brianoliver6959 this is such a stupid reply considering the movie depicts Asians.
Restaurants' kitchen is not for soft heart person. Your head chef is the master and a dictator in the kitchen. A perfectionist, you fucked up means you fucked up. Survival of the fittest is their game
What made me furious was her destroying around 2kg worth of A5 overnight! And why would a top chef use a rookie to main event in her first gig?! It's idiotic. And then this chef fired some guy who stole 500g of A5.
Edit: beef should've been frozen and sliced with a slicer not room temp, another idiotic move.
This was to make her to show her potential, ofc she needs a lot of practice to make it perfect lol
@@itzzzravennn6062 still could've used cheap meat to get the technique right for the first 10 trys
@@jiyefuuu also why spend so much money to import such a big piece to just do thin slices? also who tf uses a gyuto to do this slicing? why not a slicer?
I don’t think he fired the chef because he stole expensive stuff, but because he stole. He cannot trust and have an employee who steals from him
This is a dumb movie. Just watch The Bear (series).
This gives me anxiety that's relate to that time when I was an intern ,but some how it really does give me a good memory in education value
unnecessarily dramatic 😂
as if she is preparing nuclear weapons, one mistake, and kabooom !😂
2:08 He said : I fcking told you don't saw it ! sound aggressive
This is exactly how fletcher taught andrew music
When you turn “whiplash” subtitles to Thai
This is not cooking yet, this is a test.
This is my dad teaching me math
Wagyu is so fatty that it stays super tender and juicy even if you cook it well done. I don’t think it can be overcooked.
You can. And I don't get the "You added too much oil" part. The meat itself is fatty enough, and for a piece that thin, the meat shouldn't even be in that high of a heat for such a long period. You know it ain't right when the wok (and the meat) is on fire.
@@nexrole884 You're clueless. High heat wok fryingis how you get the 'wok hei'. The caramelisation and the maillard reaction.
@@Davos-st8ok 'Wok hei enhances flavor' is all just placebo anyway. Not sure why people are people such a huge fuss over that. Woks are certainly great in stir-frying, especially in large quantities. But enhancing flavor? Heh.
@@nexrole884 Placebo? @Davos-st8ok literally gave you the scientific term for it: Maillard reaction. If you don't think wok hei enhances flavour, you've either been going to the wrong places or need to get your tastebuds checked.
@@Davos-st8ok Okay I get your knowledge behind that but why would you need wok hay for Wagyu. Especially at the speed he wants it cooked, basically 5 seconds on each side, and all that oil and intermuscular fat in the wagyu will of course make the flames go higher. mailard reaction cannot be reached with that amount of time however its not needed. and why would you wanna cut up the wagyu that thin anyway? not like he's making ramen. Just do mini cubes and sear it for a few seconds on each side then its perfect to eat with a pinch of salt at the end
This was a great movie to watch 👍
If a newbie can slice as well as the head chef, then head chef can go back!
the actress was really good
"Don't saw it"
also him:
0:16
Also him: 0:16
คนอื่นไม่มีฝีมือเลย สักคน ให้ทพอยู่คนเดียวแล้ว ถ้าเมนูใหม่ มันทำไม่ดีอีกละต้องไปสั่งไลแมนแล้ว ขำอะ แต่ชอบนะ ที่หนังไทยออกมานอกกรอบแบบนี้
I'm gonna watch this whole show via clips I think.
Cooking isnt about the taste but the art told by my brother un law who studied hotel management
To be fair, if she overcooked the beef like three times in a row, that's bad. Making a mistake is human and forgivable, but making the same mistake three times in a row without correcting anything really does need to get called out. She's not listening/incorporating the feedback she's getting. In this scenario, if she overcooks the first one, she should err on the side of undercooking the second one. Either she nails it or she undercooks it and then has two much more useful data points to nail it the third time. If she's aiming to undercook it, that means she's way way off base, so it's still more useful data to have.
It's a movie that I recommend you to watch.
is it good?
Looks fine. 5 sec n toss into the holding pan. Those makes excellent staff meal for dinner 😂
For every count of success , there are failures to be dealt with
I would’ve used a long locking tongs to dip the thin wagyu and flip the other side very simple to do.
I dont train my team members this way but i am hard on them to establish routines and over time stride for perfection. If this works it works.
Hi 👋🏻 Netflix Philippines 🇵🇭
บอกตรงๆเครียดสุดๆ😰😰😰
That's how my dad teach me how to drive
Me too, I do not miss those days personally, yet I am grateful for the lessons.
This has got to be the most toxic work environment.
my former boss is a chef, so accurate how bad tempered they usually are lol, and I was actually a delivery guy for his restaurant.
She's holding a knife... I think the chef forget it
he didn't. He just didn't think anyone would dare.
That's the Asian version of Marco Pier White
That restaurant must be so so so fancy. I mean, lol, they liked train a chef to cook Wagyu beef inside the kitchen???? Who does that??? And many times like that as if Wagyu beef is just a regular piece of meat that you can practice on??? I have worked with lots of big chefs too and that's not how they teach line cooks or chefs. But well, it's a movie. 👀🤷♀️
its more harcore than this movie
Yeah look at their customers, elite tycoons level people
@@bironjames9948 True. And as a newly hired line cook or chef, you don't get to cook ingredients as expensive as Wagyu Beef right away. I mean, you tend to do more of the side dishes first and then observe and learn from the sous chef and executive chef by observing for quite sometime. Can take months for them to trust you with handling or cooking expensive ingredients and their main courses or special menus. And if you do wrong, you get to receive more cursings than usual. But yeah..kitchens are battlegrounds, if you got experience, it's easier to cope up. 🙃
@@yumyum_99 Yes, I get that. But still, it's business and more restaurants in 'real life' are very keen with the costings. Like nobody will really let you waste such expensive beef by trying and failing so many times. But yeah, it's really a struggle in the kitchen especially if you're a newbie.
@@betheboss6979 yes facts
Do you so the first slice of is thick also 😂😂😂
😂😂😂 ใช่ ทั้งหนาและเลื่อยเนื้อ เธอถึงมองหน้าเชฟตอนโดนตะโกนใส่หน้า
This will Gordon Ramsay Thai version chef
He said don’t saw but he saw his piece lol
this movie is amazing bc in culinary trauma is the best way
Chef alway said goo and mung
Goo = i (with extreamly rude)
mung = you (with extreamly rude)
Not that much rude bro
I would say it's impolite than rude
it's not rude but it not polite.
I will take those overcooked slices... dun throw it away... i will come and collect tonight.
All of the best of the best chefs in the world went through hell to be the best.. this ain't that harsh to be honest.. i quit my dream to be one after just getting yelled at for frying chicken wings till too dry..
As a chef i love insulting my employees. I have a pretty bad life at home with my family and i always take it out on my employees.
movie name he (Aoy’s First Day | Hunger | Netflix Philippines)
Cooking is an art w/o eraser😂
As a wok, I can totally relate to her
The girl reminds me when my parents were teaching me math(😢😢).😂😂
No manicure is allowed in the kitchen strict chef
Her nails have cuticles in it.
Overcooked, do it again! ::Cooks the meat for the same amount of time or longer:: womp womp
I dont get how chefs can be so critical about the most minute mistakes, but then again i could care less about gourmet food, i want to eat food, not "art"
The chef was doing the sawing motion too lol why cant she do it
different
มันคือการเมืองในห้องครัว เชฟถูกเสมอ 😂
Ho only does 1-2 inch
But she made knife rolling all over a meat
This remind my teacher driver 😭
Can I have that overcooked Wagyu? With some of her fried rice please.
dude even you yourself slice it while seeing and told someone to not seeing it
are there any series or movies like this? ❤ thanks already for your great answers😊
When he said dont saw the meat..but he did it tho XD
EMOTIONAL DAMAGE!!! 👈👀
She should sue for harassment and abuse.
She would loose
The thing that bothers me is that he told her what not to do instead of what to do.
mean while me at the back be like shii you gonna thow that lemme take it hahahaha
Her mind: Watashiwa CAN do this desu!!!!!
If that chef need some of fit slided beaf, he should use a slide machine.
Thats what i thought as well
@@KingofFray To become a Grandmaster, one must learn not to rely on tools. You have to cook well in every situation.
The point is you need to know how to cook well in every situation to be at the top. If she cannot then she does not belong there. It's harsh, but that is reality. He is seeing if she can follow instructions, adapt and handle pressure.
Asian Keanu Revees makes me here. Uncle roger trashtalk hahahaha