Worked at a fine dining restaurant for 7 years, started as a dishwasher at 19yo (first kitchen job,) and worked through EVERY position up to general manager. I shared my lowest moments and my greatest achievements with my team over the years. This video makes me very emotional as I can relate to the feeling of comradely and FAMILY , two things I had never really experienced before stepping into that building. I miss it dearly...
@@toniodejimi3905 it was time for a change as cliche as that sounds. While it was an amazing experience I would never take back. The evident drain on my health, failed social commitments (missed weddings, birthdays, only finding the time to call my father on father's day a week before he passed)and working 350+ hours a month for a salary that equated to $3CAD/hour. And in the end we essentially closed the doors on it because we couldn't find someone sadistic enough to replace me. (It was a mutual extinguishing of the flame in the end and I remain good friends with the chef/owner)
I was a line cook for about 7-8 months and loved the work but the environment was just too hostile. I was bullied everyday by the head chef and he told me he was doing it to make me better. I understood him but couldn't take the amount of stress and hours I had to work. It was so bad that I was a part timer working 50+ hours a week. I lost the drive to attend culinary school because I know that this is basically the norm in every kitchen.
"It's a dangerous business, Frodo, going out your door. You step onto the road, and if you don't keep your feet, there's no knowing where you might be swept off to." I look forward to seeing where the road takes you, Cheers.
It's one of my favorite quotes and something of a mantra for Everytime I face a difficult choice, and has gotten me through a lot. Especially when I switched from working restaurants to working in IT, and even now as I court the idea of a return to culinary work. Kitchens taught me that the more dangerous the work, the more rewarding it is at the end of it all.
Tears running down my face after watching this man... I've been out of the industry for going 4 years... I miss it every day... I got out because I'd rather be a father than a chef. Over the passed 1 and a half years I lost that passion to keep pushing... learning new techniques or cuisines even.... I just wanna say thank you Josh... you relit the fire in my belly.... saying this at 4am while my pasta rests.... looks like an all nighter bud... thank you for giving me this drive again.
@@jamorant9841 When you're old enough, get a job as a line cook. You'll learn if it's for you or not. That's how I found out if it was for me or if I was meant to do something else.
to be fair, most of these "homecook" have worked in a professional kitchen or two. because being this good with creating food, just self-teaching probably not enough.
@@bloodhunter9x Adam Ragusea was a Journalism professor before his TH-cam Channel. Mind you, he is no where near Joshua’s skill level, but Adam’s dishes cater very well to basic weeknight dinners for more beginner cooks.
So my wife and I were watching this video when you dropped the name of the restaurant you worked at. She recognized the name and looked it up, only to find out that while she was visiting some friends in Austin Texas she went to that restaurant. In fact it was during a time while you were still working there. During her visit she brought up that she worked in a Japanese restaurant and they gave her some samples of sashimi while she was there. That was one her favorite experiences during her trip down there. A few days after that trip her and I started dating and are now married. So it’s kind of funny that we found this video because that story was the story she was telling me shortly before I asked her to go on our first date. In short, small world.
I was a professional chef myself for 10 years. A world of stress, unsociable hours, egotistical head chefs, eccentric business owners and even bullying within the kitchen brigade. The mental and physical damage I did to myself personally wouldn't have been worth it even had I been paid a somewhat decent salary. I loved being a chef, shame there is greedy people everywhere not willing to pay chefs what they are worth and over-working them to the ground, literally.
This has been my experience as and chef too. I have a high level of respect for those who put up with it because like you said, the mental and physical strain just wasn't worth it.
I gave up more times I can count, took less than six months to be back in the kitchen. The chef life is priority over your own family and personal life. But when you have great head chef, they'll put you back together when you're broken and forge you in something stronger. My most recent experience in the kitchen btw.
@@oj6996 Find work in a restaurant, a good one, as soon as possible. I've seen so many culinary school students who come into the real profession and can't handle it.
Josh, I am twice your age + (I think) 10 years. You have a great channel and I wish you the best. I recall being your age and conflicted about what to do. Eventuaĺy it led me from the trades to engineering school and to the point where I could make a real difference in a lot of lives. My finest moment to date was bringing electricity to an area in West Africa that had only regional generators and intermittent power before. I cannot express the feelings I had when thanked by the local doctors and teachers for so much help to them that my work did. I suppose my point is that the work you put into everything you do has a payout, sometimes far beyond what you might expect, but only if you can say, every day, that you did the best you could do. It sèms to me that that is your approach to life. Kèep it up and I reckon you will find rewards beyond anything you would expect. Good luck!
Josh, you represent us line cooks from everywhere. So many of us are defeated and dead after leaving late night just to right back in in a few hours and break our backs again
After 15+ years in restaurants, I quit to go into dentistry because I thought it would be easier. How stupid am I? After 32 years as a self employed dentist, I think I made the right decision. Looks like you made the right decision too! I'm one of your 3.96M subscribers. Good Luck with your future endeavors!!
Thank you for not bleeping out your cursing. For once i dont feel like im being forced to watch youtube like an 11 year old. And i connect deeply with your restaurant experience! I worked in a restaurant in the kitchen, as service and at the bar for 6 years and there is no better time in my life. We came into restaurant even on our off days, thats how much we loved it and bonded with each other. But you have to move on eventually. Your journey will be part of a new era on youtube, thats why you gain so much subs and views. Keep going, we are all excited to see whats next!
Working for 14 hours, serve 5000$ worth of fancy food. Manager: Here is 50$, also you don't have to go to work tomorrow we got a guy who work for 45$ a day
The price of growth is vulnerability. Thank you, Josh, for sharing your story with us and daring to be vulnerable. Side note: 300k subscribers?!? How does 4million feel? You're killing it, dude! And I couldn't be happier for ya!
Been here since 10k and I'll be here when you hit 1million and I'll buy a cook book when you come out with it, I know this won't mean much as a comment on the internet even if you do see it but watching your videos man made me want to be better. Can't explain it, just the way you do things. Big ups from the Caribbean.
I did 7 years in restaurants, 4 of them on a line. He’s dead on, intense and hostile is the right word but it does feel like you all survived war together.
people come on these videos and say stuff like "You're brilliant" and "You're so talented" and they aren't wrong, but I guarantee they have NO idea how hard you worked to get brilliant and talented rock on bro, you're doing it right
@@deanedward2379 delusional number 1 and @Creative Regurgitation delusional number 2. only kids think that working in the kitchen without swearing is work, plus only the kitchen that you can talk normally to your other team members WITHOUT using your customer voice you dont even know why some prefer to be a chef. people who never work in any kitchen shouldnt even talk shit. you guys living the past? you moving with the present? or do you just looking toward a future all 3 of that there will be people who work in the top norch kitchen and swearing while reading every order xD lata fake ass chef wanna be
Keep going! Your passion for cooking can be felt in every video, it reignited my curiosity and I tried your recipes. Yes, I messed up lots and lots of times, but it was much more fun than I remembered it to be. Practice makes perfect, but thanks to you, perfection seems much closer than I initially thought. Thank you for all your hard work. Peace! ✌️
You seem so humble. Even more better, you learn from your experiences including failures and that is what makes you succeed in bounds. Most people drown in their failures and never learn from them and expects the world to repay them in some ways. People who rebounds from failures with a purpose are the ones that will go far. I always say, without failures there can't be no meaningful successes. All the best to you.
Sometimes the right choices are also the hardest. I'm so happy it worked out for you. I love watching your videos because of the unique blend of confidence and humility you have. It adds a relatable depth that's instantly charming. Thank you for choosing to share your gift and passion in this way. Your channel is inspiring ❤
People who haven’t worked in a restaurant just don’t get it. Despite the non-existent work-life balance, the downright crazy shit, the stress, the shouting there is something extremely rewarding in connecting to people through food and conversation. It’s like a war movie every day, where totally different people bond through the horrors they, we lived through in the trenches. I do software development now and I enjoy it, and the people I work with are really nice but the service I provide is not nearly as important as it was giving people food experiences for 17 years.
tonajki good for u man i have been working in restaurants for about 10 years i believe u made the right decision it simply doesn’t worth it all that stress and yelling every day make me thinking why am i doing that anymore
tonajki, i have been thinking in the oposite way. I'm a developer too, but going towards to the kitchen life. I miss the creativity and the different contact with people that food brings, in contrast to looking into the screen and solving problems. Should i reconsider?
Nathan Reuter man, give it a shot if that’s what you want. There’s not a lot of glamour in kitchen life though. If you can manage your expectations you might do okay. With development you can always go back if cooking doesn’t work out for you. The main reason why I chose a different path is that I had no personal life, no structure to my weeks. No pension funds, officially making minimum wage etc. It just doesn’t cut it. I am a lot more relaxed now, I have time and motivation to take good care of myself and I lost 20 kg so I’m not going back but I do miss the vibes and the laughs.
I feel the same way about being a registered nurse. 12 hour shifts, no breaks, do less with more. I still wouldn't leave it after being one for 25 years. The people I have met, loved and severely disliked, I have learned and taken away something from each patient I encounter.
Im just a busboy but still the people i work with treat me with respect and are like family. Been at the restaurant im at for 3 years now and still love it
@@sumojack99I came from a background of corporate sales. Then I switched to being a cook. Let me tell you something: you will absolutely be a family back there. Trauma bonding is real. It's nothing like being a "family" and a "team" for your corporate slaves, trying to force endearing vocabulary on everyone for the sake of forced bonding. In the kitchen, you'll go through literal blood, sweat, and tears. Your hands will be cut, your forearms will be burned, your feet will be tired, there won't be any air conditioning and you will pour sweat from the constant heat, and on top of it all, you're 20 minutes late on your tickets and you just ran out of prep ingredients, the servers are asking where the food is, and while all this hubub is going on you forgot about the saute and now it's ruined. The only way you come back from those moments is by rallying with each other and suffering through it, helping each other out, and when you get back on track and finish the day, you feel like you just fought a war, but you came out on the winning side, and at the end of the night you all celebrate like war heroes. The only family I ever had in a workplace was in the kitchen, and I can truly say I miss those days sometimes.
Retail had the same bonding. A good team during a Christmas season goes through some shit. I met some amazing people through the years of it--and a bunch of shitbags, too. Anyway, this video is emo AF. Really good.
@@gamby16a I hated retail. The fact that we worked on commission meant that I never really made 'real' friends, since we were essentially competing for each others' paychecks. The managers always tried to promote 'healthy' competition but they were really pitting us against each other so that we would always try to outsell each other. Retail without commission is probably much more friendly when it comes to co-workers.
Dude. You're cooking videos is on a whole other level when it comes to just how fun it is to watch, the good editing etc. You thought me how to cook, and how to eat better. I hated spending hours in the kitchen making food, and bought a lot of pre made stuff. Watching your videos made me want to try out others things. The more I did the more fun it was, and especially when what you cook is really good. Been watching your videos for some time now and I now know I can make all sorts of things. Thank you man, thank you!
Hey man I want to say Im fully here for anything you do, since watching your channel I’ve gotten a job as a cook 4 days a week a few months ago, it’s been an amazing transition. Just want to thank you for helping me find something I really love. My forever thanks!
You said some of the realest shit ive heard in the beginning about the industry. I was a server for 8 years before going to massage therapy school and i miss the camaraderie so much. People are so much more fake to your face everywhere else. Even working and serving in the nicest restaurant in my city youre still so tight nit. And honestly as much as i would bitch about closing, theres something satisfying to the end of a terribly busy and long day, seeing the place so quiet and calm, reset for the next day.
I've been a chef for 12 years and have been cooking for 17 years and honestly cooks are some of the coolest people out there. I've known so many cooks and chefs there have been some of the coolest people I have ever met we truly do work hard but at the end of the day it's really worth doing what you love and being around good people just makes it all the better. I really wish everyone could experience something like that at least once in their life.
@@laurenbray8314 unfortunately. Working in a well oiled kitchen is like this amazing serenade where everything moved perfectly in time and everyone has this sort of mental link. Yeah it's stressful but it's a different sort of stress that is actually a bit of a high. A kitchen that doesn't work well is full of frustration and you're constantly playing catch up
i am in tears. i wanna be a chef in future and my family isn't that supportive ti that idea. its not like i am really good in the kitchen, i am just slightly average. i thought i will never be able to achieve this dream of mine and had given up for years, but seeing this ma living a life that i dream off bought me back on the track. i have been cooking regularly after being inspired by him. i really wanna thank him cause if someday i become a chef its gonna be because of him. just him existing is giving me all my motivation. thanks a lot joshua weissman
Keep up man! You can do it! Im a chef and you have to know that anyone of us were born knowing how to cook. Some started earlier than others. You can do it but you have to be committed. My best wishes to you! And btw i have 2 advices: before you invest the time (and money) get a job before (or at least while) you study culinary arts. You will know if its for you. cause many guys i know realize that it wasn’t for them cause it is a really big time demanding job and they don’t have time for other things or family. (That’s ok too) 2nd advice: have critical thinking, try to know the whys and the science behind cooking (chemistry, physics, etc) it will help you in your thinking processes (look for books like the ones of harold mcgee) and most importantly be humble and willing to help others. The kitchen its a team-work job, thats why i dont like chefs who doesn’t recognize this when the restaurant its awarded. Im saying you this cause i would love someone to tell me this when i went into culinary arts. Ps: I have the mcgee book in pdf i can send it to you by email or search it online. All the succes to you! Have a good service!
i had to leave the restaurant industry as well to better support my family and be around, was the hardest thing i had to do and you put it all so beautifully the feelings and family you develop. i never stopped cooking and continue to push myself and learn new things, i will open my own food truck and the sacrifice will all be worth it in the end. love you josh!!!!!!!!
I believe you’re genuine and the amount of passion that shows in your videos, is exactly why I subscribe and follow you. Your passion is inspirational whether you believe it or not.
Not pandering to emotions and feelings ... I can wholeheartedly get behind that phrase. Being an artist hearing criticism is not easy, but when you put your feelings, emotions and ego aside you grow so much. Baby steps, always. 🥰❤️👍
Josh watching this video Feb 2021 you are at 10x the number the of SUBs you mentioned in this video. Love all the hard work. Papa brings some happiness to my day in a hard time. Thank you.
This video was published 7 months ago and he was nearing 300k and today he’s at 1.4M what a leap and very very well deserved growth, Josh you’re an inspiration!
I'm training to be a chef, and this video told me a lot. I both love and hate the industry, love it for the amount of achievement and pleasure I can get from it and hate it for the long work hour and low pay. I know deep down I am a lazy person, but food has always been holy to me, everytime chef calls for service and the order starts rolling in, my back straightens. Everytime I walk in at 5:30 in the morning, I am wide awake regardless how little I slept last night, and I could really relate from this. Thanks for sharing this, made me think a lot more about my future.
LOL! I always loved to make food, but when I discovered how much cooks/chefs had to work, the details, the speed....OMG ...I gave that up before even putting my head into it!! You guys impress me every day! You have learned me some extra stuff that I love to do. Thanks and keep it coming!
My mom worked in restaurants all my life and it really is such a crazy community. I started bussing when I was sixteen. Food service will teach you a lot.
Man. I haven’t had a shred of desire to re-enlist in the military. Not once in 10 years…but this video dished out plenty of nostalgia and overall feelings of gratefulness for that time. Your experiences, emotions and descriptions translate perfectly.
You've given me so much confidence, I am starting culinary school in less than a month & now i've been able to reassure myself that anything is possible. Thank you so much it means that world to me.
Been working in kitchens since 16 (am 19 now), Im in college full-time and can't seem to stop working at a restaurant, its tough work but valuable for anyone, I have learned a lot from kitchen jobs
Watching this after work doing seven straight shifts, six doubles. This was a perfect description of life in a kitchen. Also you know he's a pro when he's swearing like its punctuation.
Well Josh Congratulations you've stepped out and in to the real World. You've put yourself in to an unique position in life. You have a huge amount of Loyal Subs. That alone is an achievement unto its own. You've inspired this Old Dog to go back cooking and working with restaurants to help them on building there customer base. I Wish you all the best in your Future. I have no doubt you'll a successful where ever you path may go. Good Luck, Sterling Davis
As an ex line cook I totally understand that controversy you’re speaking of: you feel like going to a war every day, but when you see your skills growing, you’re coming back for more. After several years I decided to quit, being too worried about my future. But I can say for sure that not many people have a chance to have an experience like that.
This is everything. I’ve been in the service industry out of not knowing what I want to do. Lots of food service that’s broken me down but showed me that I can take it all. Lots of coworkers that actually felt like families are made through these lower jobs but I won’t ever regret any of it. Cheers to you and your career! Wishing you all the best with everything you have planned!
That was completely out your element, unrelated to anything a youtube guru would teach, it's downright bluntly profane, it's so honestly raw that I can still hear the cow mooing, but thanks. That was the most real, insightful, and wise video I've seen on this entire channel. Probably the best so far where I didn't learn how to make anything but I left with an insightful perspective on how harsh and cruel the restaurant world can be, what friends you meet on that journey, and also what potentially lies ahead.
Just saw this video today. Sitting here, almost 10 months later, I'm taken by when you say "were getting close to 300k subscribers, which is mind blowing to me", because by the time I watching this you have 1.72 MILLION subscribers. Seems like you made the right decision! But you know what is better than 1.72 million subscribers? . . . . . . . B roll! Ok, maybe not but a close second. ;)
Your production quality, effort, quality of content, hell YOUR CHARACTER AND CHARISMA ALONE, makes this channel the amazing thing it is. We appreciate you and your videos. Also, thank you for letting us get a fresh breath of air out of the cabinet. We love you.
I'm so happy for you. You're one of the best channels that I've found, you're next to Babish, if not even better for me. The quality is good, the recipies are great (gramms! you always tell everything in gramms and i LOVE it). You're gonna keep growing & it's great.
Bro. The first video I saw from you was the how to make your own Ramen. At first I just thought you knew a thing or two. After watching a lot of your videos I grew to like and respect you. Thanks for sharing this part of your life to us. I have my spoonful of what it's like to work at a Restaurant and yep, it's brutal, you learn so much but yeah the environment is just Ruthless while getting unrewarding pay. The system is just not right. People who spill their soul into the Kitchen deserve so much more. The Kitchen is where Magic is crafted.
It's crazy how 18 months later you're now sitting at 3million subs. Bro I'm happy for you and am in legit tears of joy for you please dont stop making great content and doing what you love. You put a smile on millions of people faces and me and the 3 million people are internally grateful for you and what you have brought to us.
Keep going man! Congrats for your decision of dedicating full time for your project! Is might not look easy but for sure it will bring outstanding results.
this video legit helped me through a lot in the last few months idk why its getting recommended now but i feel like it was a sign i really needed thank you papa, for real
Man, if i had watched it a year ago it wouldn't make so much sense to my life. Thank you SO MUCH for this video, for the vulnerability and for this words. You're amazing, and discovered your channel just changed my 2020. Tks, Joshua! Keep doing this!
"Most people are just being fake to each other" 100% true, but how many people actually even realize this? People feel like being fake is "normal" now. Personally, I feel like the majority of people I meet are fake as hell. There aren't very many people out there who will be truthful and honest. The bond you have with people who are real and genuine and aren't afraid of telling you the truth no matter how "mean" it may be will be one of the best relationships you'll ever have.
I didn't realize you were in Austin until I moved here. Regardless, I'll have to visit that restaurant even though now you're gone. Best of luck to you in whatever you do :D We're certainly happy to have you here on youtube!
I loved this video I watched this guy idk for how long like for years now and I rlly miss his og cabinet video vibes but this guy is the man he cares about us. And I really want to meet Josh in person this guy taught me so much about food and life.
I went to culinary school. Got me a fancy degree in baking and patisserie too. I am now a Starbucks Barista( so that was 30 grand and two years thrown away). I don't regret where I am I just didn't need to go to a fancy school to achieve my goals. I am not mentally built for a restaurant some people are. But working at starbucks has actually taught me a lot and the stress and hours have mentally prepared me for anything. I don't have any regrets. Many of my friends have 3 jobs and work in the industry or they had to leave but I am here. It might take me longer to get to where I want or need to go but I will get there and am happy for it.
This is awesome Joshua! Coming from a guy who's worked in the restaurant industry myself for about 2-3 years cheffing, I think it can be a difficult decision to make to 'leave' it because the comradeship is like nothing other. I think the long work hours, lack of autonomy, and lack of pay really add up over the time to an unsustainable career. But man oh man, the family I've met through the restaurant!
I know how you feel about the kitchen. It's hectic, it's hard, it's hot, it's soul crushing and it's exhausting. But now that I'm not in the kitchen anymore, i miss it so much. Especially the rush you feel whenever you hear the orders flooding in. The discipline, and the friendships you build. My one and true dream is to be back in the kitchen until i retire. 😭
As fun and entertaining it is to see Josh’s normal style of videos, it’s great to see another side of him, that can tell a great story and show how deep his love and appreciation really is. Thank you!!
Love the video. Very real. Love knowing the motivation behind what you're doing. You're one of (if not THE) most genuine people I follow on YT. Keep it real, keep being you.
To be honest, how you described the restaurant industry is very similar to my experience in the Marine Corps. Constant pressure, constantly pushed to be perfect. But the camaraderie built around you is amazing and you push through all the hard times and criticism together because at the end of the day you realize there's a method to the madness and you want to be the best at everything and realize that is why they are always so hard on you.
i've grown up in the kitchen under a mexican household, and i always remembered since i was 5 years old that i'd be in there helping and watching how things are made and enjoyed by others. i've had other hobbies come and go like football and music but nothing stuck to me like a pb&j sandwich more than being in the kitchen cooking for customers or my own family and friends. Knowing that your young just like me make me feel at peace cause i know the cooking community has some great and humble beings in there. thanks for the inspiration JW!
You explained it so well that balance of love and grit working in kitchens. Working way harder than most for, basically, the simple reward of enjoying it. It also pushes you harder than you think you can go. I still remember being so shocked at the end of my first 16 hour shift that my body somehow just did it. And then I got up and did it again. Wild! Loved this video.
I work as a teacher but yea what you said really hit me hard. Some people say teaching is lousy job bla bla bla but I love teaching and it's my passion but still, I hate it. But at the end of the day, it's worth it. But it's the management which makes me feel like I wanna quit.
Worked at a fine dining restaurant for 7 years, started as a dishwasher at 19yo (first kitchen job,) and worked through EVERY position up to general manager. I shared my lowest moments and my greatest achievements with my team over the years. This video makes me very emotional as I can relate to the feeling of comradely and FAMILY , two things I had never really experienced before stepping into that building. I miss it dearly...
Same here. This gorgeous video really made me emotional.
What happened? Why did you leave?
Stormcitizen chapeau!
@@toniodejimi3905 it was time for a change as cliche as that sounds. While it was an amazing experience I would never take back. The evident drain on my health, failed social commitments (missed weddings, birthdays, only finding the time to call my father on father's day a week before he passed)and working 350+ hours a month for a salary that equated to $3CAD/hour. And in the end we essentially closed the doors on it because we couldn't find someone sadistic enough to replace me. (It was a mutual extinguishing of the flame in the end and I remain good friends with the chef/owner)
I was a line cook for about 7-8 months and loved the work but the environment was just too hostile. I was bullied everyday by the head chef and he told me he was doing it to make me better. I understood him but couldn't take the amount of stress and hours I had to work. It was so bad that I was a part timer working 50+ hours a week. I lost the drive to attend culinary school because I know that this is basically the norm in every kitchen.
You know the video is gonna be serious when it doesn't start in the cabinet
damn u right
finally he let us out of the cabinet
Watchu doin here Matt? Aren't you supposed to be wrecking people in Wii sports?
Aiden Hepp matt wuhu
lmao
"It's a dangerous business, Frodo, going out your door. You step onto the road, and if you don't keep your feet, there's no knowing where you might be swept off to." I look forward to seeing where the road takes you, Cheers.
I wish there was a love button for this conment.
It's one of my favorite quotes and something of a mantra for Everytime I face a difficult choice, and has gotten me through a lot. Especially when I switched from working restaurants to working in IT, and even now as I court the idea of a return to culinary work. Kitchens taught me that the more dangerous the work, the more rewarding it is at the end of it all.
@Fat Earther bitch, don't ruin the quote.
Great quote! Thanks, I needed to see that.
The road goes ever on and on......
2.1M subs in the last 12 months!! 🙌
@Wet Mustard 2.3 mil* he already had 300K subscribers at this point
If only he knew at that point 😍
2.84m now!
@@blackirish781 2.9m now!
And 8.3 million in just 2 months
Josh: I lost 100 pounds
My dumb ass brain: that's not a lot of money
British alert!
Same😂😂
🤣🤣🤣🤣🤣🤣
Well 100 pounds are a lot of money, that could be someone's salary here in Egypt.
I didn’t even think about this (since we use dollars in the States) but it’s hilarious either way
😂😂😂
"When we hit our lowest point, we are opened to the greatest changes."
~Avatar Aang
Vball uncle iroh I think
@@panda_in_a_tux4747 nah Aang said IT in the Legend of Korra season 1 Last Episode
@@XpVersusVista which Scene?
@@XpVersusVista No he didn't.
Tears running down my face after watching this man... I've been out of the industry for going 4 years... I miss it every day... I got out because I'd rather be a father than a chef. Over the passed 1 and a half years I lost that passion to keep pushing... learning new techniques or cuisines even.... I just wanna say thank you Josh... you relit the fire in my belly.... saying this at 4am while my pasta rests.... looks like an all nighter bud... thank you for giving me this drive again.
Aj Twyman im almost 14 and i love cooking. Do you think it’s Worth it being a chef? I mean, im not planning to be a father real soon 😆
Oof this has nothing to do with cooking but with my passion for my dream job is to be dead 😆😆😆😆😆😆😆
@@jamorant9841 When you're old enough, get a job as a line cook. You'll learn if it's for you or not. That's how I found out if it was for me or if I was meant to do something else.
Don't go back to the restaurant you will only regret it.
Aj Twyman is it hard to become a chef? I’m thinking about becoming one
Man's gained over 100k subs in less than a year
and hes about to get a hell of a lot more, I love it
Man's not hot
@@chocobillysranch9205 man never hot
@@chocobillysranch9205 no ketchup
Yet some girl with a snake gained 1.5 millions subs in a month.
Fuck youtube.
Wow I never knew Josh was a professional chef I thought he’s just a homecook whose really well educated about food
sem
to be fair, most of these "homecook" have worked in a professional kitchen or two. because being this good with creating food, just self-teaching probably not enough.
@@bloodhunter9x Adam Ragusea was a Journalism professor before his TH-cam Channel. Mind you, he is no where near Joshua’s skill level, but Adam’s dishes cater very well to basic weeknight dinners for more beginner cooks.
@@melatonin12 he talks like an opinionated professional chef
@@harambe1331 he is just a guy who likes talking about what he likes. His entire Schtick is being economical to the home kitchen
So my wife and I were watching this video when you dropped the name of the restaurant you worked at. She recognized the name and looked it up, only to find out that while she was visiting some friends in Austin Texas she went to that restaurant. In fact it was during a time while you were still working there. During her visit she brought up that she worked in a Japanese restaurant and they gave her some samples of sashimi while she was there. That was one her favorite experiences during her trip down there. A few days after that trip her and I started dating and are now married. So it’s kind of funny that we found this video because that story was the story she was telling me shortly before I asked her to go on our first date. In short, small world.
aww that's so precious
So sweet
Same!
"And to the answer whats next:
B-ROLL!!!!"
❤Love that B roll!❤
This has 420 likes I can't ruin that
@@jovanypedroza85 569 now, guess it wore off..💚
B-roll fixes all of our problems
I was a professional chef myself for 10 years. A world of stress, unsociable hours, egotistical head chefs, eccentric business owners and even bullying within the kitchen brigade. The mental and physical damage I did to myself personally wouldn't have been worth it even had I been paid a somewhat decent salary.
I loved being a chef, shame there is greedy people everywhere not willing to pay chefs what they are worth and over-working them to the ground, literally.
This has been my experience as and chef too. I have a high level of respect for those who put up with it because like you said, the mental and physical strain just wasn't worth it.
Very true. I refused to work in restaurants anymore unless it was my own business because of the same things.
I gave up more times I can count, took less than six months to be back in the kitchen. The chef life is priority over your own family and personal life. But when you have great head chef, they'll put you back together when you're broken and forge you in something stronger. My most recent experience in the kitchen btw.
Grainger Ferry I’m going to culinary school any advice?
@@oj6996 Find work in a restaurant, a good one, as soon as possible. I've seen so many culinary school students who come into the real profession and can't handle it.
Josh, I am twice your age + (I think) 10 years. You have a great channel and I wish you the best. I recall being your age and conflicted about what to do. Eventuaĺy it led me from the trades to engineering school and to the point where I could make a real difference in a lot of lives. My finest moment to date was bringing electricity to an area in West Africa that had only regional generators and intermittent power before. I cannot express the feelings I had when thanked by the local doctors and teachers for so much help to them that my work did. I suppose my point is that the work you put into everything you do has a payout, sometimes far beyond what you might expect, but only if you can say, every day, that you did the best you could do. It sèms to me that that is your approach to life. Kèep it up and I reckon you will find rewards beyond anything you would expect. Good luck!
Josh, you represent us line cooks from everywhere. So many of us are defeated and dead after leaving late night just to right back in in a few hours and break our backs again
True. Hope to grow out of it soon.
No time to heal
You have a good point, but you have to love what you do and the amount of people you build amazing relationships is amazing
After 15+ years in restaurants, I quit to go into dentistry because I thought it would be easier. How stupid am I? After 32 years as a self employed dentist, I think I made the right decision. Looks like you made the right decision too! I'm one of your 3.96M subscribers. Good Luck with your future endeavors!!
I respect you sir, good luck ahead.
What kind of dentistry do you do? My dad is a consultant orthodontist and treats babies with cleft lip and palate
The unemployed kind. Pandemic put me out of business. 33 years as a small town family/cosmetic dentist, now retired.
@@krazmokramer sorry to hear that mate. Best of luck
@@robj1510 Thank you!
“We’re getting close to 300,000 subscribers” look at you with 1.35 million now just 7 months later man well done 👍🏼 edit : this is a madness 😂
1.42mil* 7k in 6 days
1.43 still 6 days
1.48M at the moment 😀
1.5m now
Holy shit hes blowing up rn
Thank you for not bleeping out your cursing. For once i dont feel like im being forced to watch youtube like an 11 year old. And i connect deeply with your restaurant experience! I worked in a restaurant in the kitchen, as service and at the bar for 6 years and there is no better time in my life. We came into restaurant even on our off days, thats how much we loved it and bonded with each other. But you have to move on eventually. Your journey will be part of a new era on youtube, thats why you gain so much subs and views. Keep going, we are all excited to see whats next!
Working for 14 hours, serve 5000$ worth of fancy food.
Manager: Here is 50$, also you don't have to go to work tomorrow we got a guy who work for 45$ a day
Damn, seriously?
@@internetperson3436 yup
reeee nope...
That’s pretty much how it be
nope not how it is at all lmao
“Ingredients you’ll need:
Passion and humility”
You’re the best
The price of growth is vulnerability. Thank you, Josh, for sharing your story with us and daring to be vulnerable. Side note: 300k subscribers?!? How does 4million feel? You're killing it, dude! And I couldn't be happier for ya!
I would turn that around. The payoff of vulnerability is growth. Only by exposing yourself to your weakness can you become strong.
Now Papa has over 7.7M subs.
OMG I WENT TO UCHIKO A WHILE AGO AND SAW THIS GUY AND JUST REALIZED IT WAS HIM OMG OMG OMG
cool
@@someasiankid6323 omg ur here
@@28rizzons yes
AUSTIN GANNNG !!!!!
Faizaan Naseem yesh but it wasn’t any chef it was him so that’s why it’s cool.
Been here since 10k and I'll be here when you hit 1million and I'll buy a cook book when you come out with it, I know this won't mean much as a comment on the internet even if you do see it but watching your videos man made me want to be better. Can't explain it, just the way you do things. Big ups from the Caribbean.
You are SO inspirational Joshua never change and keep inspiring!
He close to a million now
Almost 4
No cabinet cam....
Shit just got real
I did 7 years in restaurants, 4 of them on a line. He’s dead on, intense and hostile is the right word but it does feel like you all survived war together.
How this channel has grown in just a year is insane and truly well deserved
Daming pinoy dito ahh
people come on these videos and say stuff like "You're brilliant" and "You're so talented"
and they aren't wrong, but I guarantee they have NO idea how hard you worked to get brilliant and talented
rock on bro, you're doing it right
Yeah, he said that in the video.
Fosterhome4Leatherface congrats you watched the same video we all did.
You know you're an elite cook when you have the same vocabulary as Gordon Ramsay
NOT. Ramsay is top notch minus the filthy language. its not something that adds one bit of positivity... it's just a passing fad.
Gordon Ramsay's lqnguage is toxic it just does help anyone in the kitchen at all he just does it for his shows
fax
@@deanedward2379 delusional number 1 and @Creative Regurgitation delusional number 2. only kids think that working in the kitchen without swearing is work, plus only the kitchen that you can talk normally to your other team members WITHOUT using your customer voice you dont even know why some prefer to be a chef. people who never work in any kitchen shouldnt even talk shit. you guys living the past? you moving with the present? or do you just looking toward a future all 3 of that there will be people who work in the top norch kitchen and swearing while reading every order xD lata fake ass chef wanna be
@@bannawitkongkasmut wow, english obviously isn't your strong-point. learn how to make sense, or you are not understandable to anyone.
Keep going! Your passion for cooking can be felt in every video, it reignited my curiosity and I tried your recipes. Yes, I messed up lots and lots of times, but it was much more fun than I remembered it to be. Practice makes perfect, but thanks to you, perfection seems much closer than I initially thought. Thank you for all your hard work. Peace! ✌️
You seem so humble. Even more better, you learn from your experiences including failures and that is what makes you succeed in bounds. Most people drown in their failures and never learn from them and expects the world to repay them in some ways. People who rebounds from failures with a purpose are the ones that will go far. I always say, without failures there can't be no meaningful successes. All the best to you.
Sometimes the right choices are also the hardest. I'm so happy it worked out for you. I love watching your videos because of the unique blend of confidence and humility you have. It adds a relatable depth that's instantly charming. Thank you for choosing to share your gift and passion in this way. Your channel is inspiring ❤
"That brought my ego down enough to be able to constantly push myself and never, ever, ever bullshit myself." 👌🏼
vtrizzle such maturity at such a young age. He’s going places for sure.
People who haven’t worked in a restaurant just don’t get it. Despite the non-existent work-life balance, the downright crazy shit, the stress, the shouting there is something extremely rewarding in connecting to people through food and conversation. It’s like a war movie every day, where totally different people bond through the horrors they, we lived through in the trenches. I do software development now and I enjoy it, and the people I work with are really nice but the service I provide is not nearly as important as it was giving people food experiences for 17 years.
tonajki good for u man i have been working in restaurants for about 10 years i believe u made the right decision it simply doesn’t worth it all that stress and yelling every day make me thinking why am i doing that anymore
tonajki, i have been thinking in the oposite way. I'm a developer too, but going towards to the kitchen life. I miss the creativity and the different contact with people that food brings, in contrast to looking into the screen and solving problems. Should i reconsider?
Nathan Reuter man, give it a shot if that’s what you want. There’s not a lot of glamour in kitchen life though. If you can manage your expectations you might do okay. With development you can always go back if cooking doesn’t work out for you. The main reason why I chose a different path is that I had no personal life, no structure to my weeks. No pension funds, officially making minimum wage etc. It just doesn’t cut it. I am a lot more relaxed now, I have time and motivation to take good care of myself and I lost 20 kg so I’m not going back but I do miss the vibes and the laughs.
I feel the same way about being a registered nurse. 12 hour shifts, no breaks, do less with more. I still wouldn't leave it after being one for 25 years. The people I have met, loved and severely disliked, I have learned and taken away something from each patient I encounter.
Im just a busboy but still the people i work with treat me with respect and are like family. Been at the restaurant im at for 3 years now and still love it
"You feel like family"
-that's called trauma bonding😂
Heather Meredith only enforces the axiom that if they’re calling your workplace a family, you DON’T want to fucking work there
@@sumojack99I came from a background of corporate sales. Then I switched to being a cook. Let me tell you something: you will absolutely be a family back there. Trauma bonding is real. It's nothing like being a "family" and a "team" for your corporate slaves, trying to force endearing vocabulary on everyone for the sake of forced bonding.
In the kitchen, you'll go through literal blood, sweat, and tears. Your hands will be cut, your forearms will be burned, your feet will be tired, there won't be any air conditioning and you will pour sweat from the constant heat, and on top of it all, you're 20 minutes late on your tickets and you just ran out of prep ingredients, the servers are asking where the food is, and while all this hubub is going on you forgot about the saute and now it's ruined.
The only way you come back from those moments is by rallying with each other and suffering through it, helping each other out, and when you get back on track and finish the day, you feel like you just fought a war, but you came out on the winning side, and at the end of the night you all celebrate like war heroes. The only family I ever had in a workplace was in the kitchen, and I can truly say I miss those days sometimes.
Retail had the same bonding. A good team during a Christmas season goes through some shit.
I met some amazing people through the years of it--and a bunch of shitbags, too.
Anyway, this video is emo AF. Really good.
@@gamby16a I hated retail. The fact that we worked on commission meant that I never really made 'real' friends, since we were essentially competing for each others' paychecks. The managers always tried to promote 'healthy' competition but they were really pitting us against each other so that we would always try to outsell each other. Retail without commission is probably much more friendly when it comes to co-workers.
Domino's crews in a nutshell.
As culinary student, this video just removed a ton of pressure on my back, thank you 🙏🏼
Same name lol
Dude. You're cooking videos is on a whole other level when it comes to just how fun it is to watch, the good editing etc. You thought me how to cook, and how to eat better. I hated spending hours in the kitchen making food, and bought a lot of pre made stuff. Watching your videos made me want to try out others things. The more I did the more fun it was, and especially when what you cook is really good. Been watching your videos for some time now and I now know I can make all sorts of things. Thank you man, thank you!
Hey man I want to say Im fully here for anything you do, since watching your channel I’ve gotten a job as a cook 4 days a week a few months ago, it’s been an amazing transition. Just want to thank you for helping me find something I really love. My forever thanks!
ExoticZoid super happy to read this my man 🙏🙏🙏
Yay were out of the cabinet! We free! 🙌😂😂
Update: thanks for all the likes guys. ☺️🙌🔥
enjoy it while it lasts, we're going back into the cabinet before the next video.............................
@@Bluebelle51 😐 Dang it, I got a chance to finally see my family now I gotta go back! 😥
@@jmirvinggbooks well at least you have a family you WANT to see........
@@Bluebelle51 ......
Hour 1: experiencing cabinet withdrawal, miss the abundant smell of spices. Outside is too bright...
You'll pass 1 million subs in no time. I guarantee. Your video quality is superb man.
as of 23 feb 2020 hes at 1.09mil subs! he grew ~700k in approx. 6 months
Kristine Brooks as of 25 feb 2020 he is at 1.12mil subs.
1.23
1.25
1.3 million
You said some of the realest shit ive heard in the beginning about the industry. I was a server for 8 years before going to massage therapy school and i miss the camaraderie so much. People are so much more fake to your face everywhere else. Even working and serving in the nicest restaurant in my city youre still so tight nit. And honestly as much as i would bitch about closing, theres something satisfying to the end of a terribly busy and long day, seeing the place so quiet and calm, reset for the next day.
10 months ago: "we're about to hit 300k [really being 288k]
Today: at 2.11M!
My my have things changed
oh my shit 2.88mil
@@Charlie-ig9wq oh my shit 3m
3.18M now
@@keaiism 3.22 mil (4 days after your post) wow he is growing so fast, 10k/day?
@@emotivecloud7965 woahhh! Will check out again in a few days. Josh deserves it!
Whatever it is you’ll do great !! Mad respect for your decision
I've been a chef for 12 years and have been cooking for 17 years and honestly cooks are some of the coolest people out there. I've known so many cooks and chefs there have been some of the coolest people I have ever met we truly do work hard but at the end of the day it's really worth doing what you love and being around good people just makes it all the better. I really wish everyone could experience something like that at least once in their life.
"Nothing better than working in an efficient kitchen. Nothing worse than working in a kitchen that is not" - my old boss
Yes! And more often than not its the latter.
@@laurenbray8314 unfortunately. Working in a well oiled kitchen is like this amazing serenade where everything moved perfectly in time and everyone has this sort of mental link. Yeah it's stressful but it's a different sort of stress that is actually a bit of a high. A kitchen that doesn't work well is full of frustration and you're constantly playing catch up
i am in tears. i wanna be a chef in future and my family isn't that supportive ti that idea. its not like i am really good in the kitchen, i am just slightly average. i thought i will never be able to achieve this dream of mine and had given up for years, but seeing this ma living a life that i dream off bought me back on the track. i have been cooking regularly after being inspired by him. i really wanna thank him cause if someday i become a chef its gonna be because of him. just him existing is giving me all my motivation. thanks a lot joshua weissman
Keep up man! You can do it! Im a chef and you have to know that anyone of us were born knowing how to cook. Some started earlier than others. You can do it but you have to be committed. My best wishes to you! And btw i have 2 advices: before you invest the time (and money) get a job before (or at least while) you study culinary arts. You will know if its for you. cause many guys i know realize that it wasn’t for them cause it is a really big time demanding job and they don’t have time for other things or family. (That’s ok too) 2nd advice: have critical thinking, try to know the whys and the science behind cooking (chemistry, physics, etc) it will help you in your thinking processes (look for books like the ones of harold mcgee) and most importantly be humble and willing to help others. The kitchen its a team-work job, thats why i dont like chefs who doesn’t recognize this when the restaurant its awarded.
Im saying you this cause i would love someone to tell me this when i went into culinary arts.
Ps: I have the mcgee book in pdf i can send it to you by email or search it online.
All the succes to you! Have a good service!
You can do it!!
i had to leave the restaurant industry as well to better support my family and be around, was the hardest thing i had to do and you put it all so beautifully the feelings and family you develop. i never stopped cooking and continue to push myself and learn new things, i will open my own food truck and the sacrifice will all be worth it in the end. love you josh!!!!!!!!
The reason your videos caught my attention was how genuine you come across through the camera. This just built on that, keep doing you.
Putting the "man" in "Weissman". Happy for you. Keep doing what you love, and people will keep watching.
I believe you’re genuine and the amount of passion that shows in your videos, is exactly why I subscribe and follow you. Your passion is inspirational whether you believe it or not.
Not pandering to emotions and feelings ... I can wholeheartedly get behind that phrase. Being an artist hearing criticism is not easy, but when you put your feelings, emotions and ego aside you grow so much. Baby steps, always. 🥰❤️👍
Josh watching this video Feb 2021 you are at 10x the number the of SUBs you mentioned in this video. Love all the hard work. Papa brings some happiness to my day in a hard time. Thank you.
This video was published 7 months ago and he was nearing 300k and today he’s at 1.4M what a leap and very very well deserved growth, Josh you’re an inspiration!
I'm training to be a chef, and this video told me a lot. I both love and hate the industry, love it for the amount of achievement and pleasure I can get from it and hate it for the long work hour and low pay. I know deep down I am a lazy person, but food has always been holy to me, everytime chef calls for service and the order starts rolling in, my back straightens. Everytime I walk in at 5:30 in the morning, I am wide awake regardless how little I slept last night, and I could really relate from this. Thanks for sharing this, made me think a lot more about my future.
LOL! I always loved to make food, but when I discovered how much cooks/chefs had to work, the details, the speed....OMG ...I gave that up before even putting my head into it!! You guys impress me every day! You have learned me some extra stuff that I love to do. Thanks and keep it coming!
My mom worked in restaurants all my life and it really is such a crazy community. I started bussing when I was sixteen. Food service will teach you a lot.
Man. I haven’t had a shred of desire to re-enlist in the military. Not once in 10 years…but this video dished out plenty of nostalgia and overall feelings of gratefulness for that time. Your experiences, emotions and descriptions translate perfectly.
I lost 100 pounds before my 20s too but it was admittedly all cocaine... 😂
Ramadan
Im proud to be the 69th like of this comment
I wish that worked for me HA
i hate myself for laughing 💀
Cops get this man
Wow. This was so heart wrenching. There’s nothing like the bond you make with the people you cook with. Makes me wanna go back :)
That opening though. Like putting the Mic Drop at the beginning. You slayed.
He always does that everytime
The chills when you stared at the door and took that final breath. Man it’s like it was just you and the next step of your journey about to meet
You've given me so much confidence, I am starting culinary school in less than a month & now i've been able to reassure myself that anything is possible. Thank you so much it means that world to me.
Been working in kitchens since 16 (am 19 now), Im in college full-time and can't seem to stop working at a restaurant, its tough work but valuable for anyone, I have learned a lot from kitchen jobs
I’m lost for words, of what your doing for us(Subscribers)
Big Heart, Big Respect!
Watching this after work doing seven straight shifts, six doubles. This was a perfect description of life in a kitchen.
Also you know he's a pro when he's swearing like its punctuation.
Here we are on Christmas 2020, 1.5 years later and your channel is now 10x bigger. You' e grown your audience by 3 MILLION since then, amazing
Josh. Ur my hero. I just got out of depression and you saved me. God bless your soul and i wish you the best things in life. Love you man.
Well Josh Congratulations you've stepped out and in to the real World. You've put yourself in to an unique position in life. You have a huge amount of Loyal Subs. That alone is an achievement unto its own. You've inspired this Old Dog to go back cooking and working with restaurants to help them on building there customer base.
I Wish you all the best in your Future. I have no doubt you'll a successful where ever you path may go.
Good Luck,
Sterling Davis
Lol
My first job was as a pantry cook at Yellowstone. As much as I love cooking, restaurant work isn’t for me, but I’m so glad for the expirence
As an ex line cook I totally understand that controversy you’re speaking of: you feel like going to a war every day, but when you see your skills growing, you’re coming back for more. After several years I decided to quit, being too worried about my future. But I can say for sure that not many people have a chance to have an experience like that.
This is everything. I’ve been in the service industry out of not knowing what I want to do. Lots of food service that’s broken me down but showed me that I can take it all. Lots of coworkers that actually felt like families are made through these lower jobs but I won’t ever regret any of it.
Cheers to you and your career! Wishing you all the best with everything you have planned!
That was completely out your element, unrelated to anything a youtube guru would teach, it's downright bluntly profane, it's so honestly raw that I can still hear the cow mooing, but thanks.
That was the most real, insightful, and wise video I've seen on this entire channel. Probably the best so far where I didn't learn how to make anything but I left with an insightful perspective on how harsh and cruel the restaurant world can be, what friends you meet on that journey, and also what potentially lies ahead.
Just saw this video today.
Sitting here, almost 10 months later, I'm taken by when you say "were getting close to 300k subscribers, which is mind blowing to me", because by the time I watching this you have 1.72 MILLION subscribers. Seems like you made the right decision!
But you know what is better than 1.72 million subscribers?
.
.
.
.
.
.
.
B roll!
Ok, maybe not but a close second. ;)
a month later 2 mil, dang
3 months later, 3.2 million
Let's get inspired..... Shall we? 😉
Great video Joshua.
Almost 300,000 to almost at 4.5 million subs mindblowing dude Congrats Joshua!!!! No matter what you do we will still love you
goosebumps.. working in the industry for me is stressful but fulfilling... that is how would I describe it..
Your production quality, effort, quality of content, hell YOUR CHARACTER AND CHARISMA ALONE, makes this channel the amazing thing it is.
We appreciate you and your videos.
Also, thank you for letting us get a fresh breath of air out of the cabinet. We love you.
I'm so happy for you. You're one of the best channels that I've found, you're next to Babish, if not even better for me. The quality is good, the recipies are great (gramms! you always tell everything in gramms and i LOVE it). You're gonna keep growing & it's great.
Love this video, very true about the food/restaurant industry. It's great you're able to see when it time to go in order to grow.
Bro. The first video I saw from you was the how to make your own Ramen. At first I just thought you knew a thing or two. After watching a lot of your videos I grew to like and respect you. Thanks for sharing this part of your life to us. I have my spoonful of what it's like to work at a Restaurant and yep, it's brutal, you learn so much but yeah the environment is just Ruthless while getting unrewarding pay. The system is just not right. People who spill their soul into the Kitchen deserve so much more. The Kitchen is where Magic is crafted.
It's crazy how 18 months later you're now sitting at 3million subs. Bro I'm happy for you and am in legit tears of joy for you please dont stop making great content and doing what you love. You put a smile on millions of people faces and me and the 3 million people are internally grateful for you and what you have brought to us.
Its so weird hearing you curse being that I know you as the "QUISPY" GUY
Ikr, I immediately thought why is papa cwursing?
I baked my first loaf of sourdough bread because of you! Keep up the great work! I am so excited for what’s to come for you! ☺️
Keep going man! Congrats for your decision of dedicating full time for your project! Is might not look easy but for sure it will bring outstanding results.
this video legit helped me through a lot in the last few months
idk why its getting recommended now but i feel like it was a sign i really needed
thank you papa, for real
Man, if i had watched it a year ago it wouldn't make so much sense to my life. Thank you SO MUCH for this video, for the vulnerability and for this words. You're amazing, and discovered your channel just changed my 2020. Tks, Joshua! Keep doing this!
I've eaten at Uchiko many times, Thank you for a wonderful dining experience. I look forward to your next cooking adventure.
"Most people are just being fake to each other"
100% true, but how many people actually even realize this? People feel like being fake is "normal" now. Personally, I feel like the majority of people I meet are fake as hell. There aren't very many people out there who will be truthful and honest. The bond you have with people who are real and genuine and aren't afraid of telling you the truth no matter how "mean" it may be will be one of the best relationships you'll ever have.
I didn't realize you were in Austin until I moved here. Regardless, I'll have to visit that restaurant even though now you're gone. Best of luck to you in whatever you do :D We're certainly happy to have you here on youtube!
I just want to make a point that the video was made at a time when you had almost 300k subs and you are currently at 4.62 million! Hats off my dude!!!
I loved this video I watched this guy idk for how long like for years now and I rlly miss his og cabinet video vibes but this guy is the man he cares about us. And I really want to meet Josh in person this guy taught me so much about food and life.
I went to culinary school. Got me a fancy degree in baking and patisserie too. I am now a Starbucks Barista( so that was 30 grand and two years thrown away). I don't regret where I am I just didn't need to go to a fancy school to achieve my goals. I am not mentally built for a restaurant some people are. But working at starbucks has actually taught me a lot and the stress and hours have mentally prepared me for anything. I don't have any regrets. Many of my friends have 3 jobs and work in the industry or they had to leave but I am here. It might take me longer to get to where I want or need to go but I will get there and am happy for it.
Best of luck in the future man! I look forward to seeing what all you will accomplish!
This is awesome Joshua! Coming from a guy who's worked in the restaurant industry myself for about 2-3 years cheffing, I think it can be a difficult decision to make to 'leave' it because the comradeship is like nothing other. I think the long work hours, lack of autonomy, and lack of pay really add up over the time to an unsustainable career. But man oh man, the family I've met through the restaurant!
I know how you feel about the kitchen. It's hectic, it's hard, it's hot, it's soul crushing and it's exhausting. But now that I'm not in the kitchen anymore, i miss it so much. Especially the rush you feel whenever you hear the orders flooding in. The discipline, and the friendships you build. My one and true dream is to be back in the kitchen until i retire. 😭
As fun and entertaining it is to see Josh’s normal style of videos, it’s great to see another side of him, that can tell a great story and show how deep his love and appreciation really is. Thank you!!
Love the video. Very real. Love knowing the motivation behind what you're doing. You're one of (if not THE) most genuine people I follow on YT. Keep it real, keep being you.
This guy is different but different in a way that I can relate and I like that. Thank you josh
To be honest, how you described the restaurant industry is very similar to my experience in the Marine Corps. Constant pressure, constantly pushed to be perfect. But the camaraderie built around you is amazing and you push through all the hard times and criticism together because at the end of the day you realize there's a method to the madness and you want to be the best at everything and realize that is why they are always so hard on you.
i've grown up in the kitchen under a mexican household, and i always remembered since i was
5 years old that i'd be in there helping and watching how things are made and enjoyed by others. i've had other hobbies come and go like football and music but nothing stuck to me like a pb&j sandwich more than being in the kitchen cooking for customers or my own family and friends. Knowing that your young just like me make me feel at peace cause i know the cooking community has some great and humble beings in there. thanks for the inspiration JW!
You explained it so well that balance of love and grit working in kitchens. Working way harder than most for, basically, the simple reward of enjoying it. It also pushes you harder than you think you can go. I still remember being so shocked at the end of my first 16 hour shift that my body somehow just did it. And then I got up and did it again. Wild! Loved this video.
I work as a teacher but yea what you said really hit me hard. Some people say teaching is lousy job bla bla bla but I love teaching and it's my passion but still, I hate it. But at the end of the day, it's worth it. But it's the management which makes me feel like I wanna quit.