Those who complain about the frozen (hand-made) foods clearly know nothing about running a restaurant at a profit. They wouldn't last one week in this business. The skilled chef (and his team) have already spent most of the day stocking, re-stocking, planning and prepping long before they open the doors! If I had my life again, this is the career I would have chosen - the responsibility of cooking for so many people every day scares me, but I love watching you and your team doing it - respect to you sir!!
Thank you so much for the kind words and respect! You're absolutely right-there's so much work that goes on behind the scenes in a restaurant, from prepping to managing stock. It's a challenging but rewarding profession. Cooking for so many people daily can be intense, but when you love what you do, it all becomes worth it. I truly appreciate your support!
@@jimestooper1480 that's what you think they make it fresh. Bunch of things are made during the week and frozen in small batches so that they can put meal out in half an hour when Saturday evening is at full swing.
Man, i'm brazilian and i work as a sushiman for 11 years, and i love to watch other professionals working Congratulations! Nice work, nice team! un abbraccio dal Brasile!
Thank you so much, my friend! I really appreciate your support and kind words, especially coming from someone with so much experience. It’s great to connect with other professionals from around the world. Un abbraccio dall’Italia e continua così anche tu!
@DenisInTheKitchen Thanks man, i just love italian food, and here in Brazil we try to replicate some recipies... My granmda was italian but she came to brazil as a baby, and she used to coock some recipies but clearly adaptadet for ours ingredients... I'm graduated in gastronomy since 2014, i love to coock every kind of food... In restaurant that i work, our most requested dessert is tiramissu, it's funny a Italian dessert in a japanese restaurant, but this is it!
@filipe865 That’s amazing! Italian food has a way of bringing people together, no matter where they are. It’s great to hear about your grandmother’s influence and how she adapted recipes with local ingredients-that’s the beauty of cooking, it evolves and adapts. And it’s funny how a classic Italian dessert like tiramisu can become a favorite even in a Japanese restaurant. Sounds like you’re doing great work keep it up, and thanks for sharing your story!
That pasta boiler really is a game changer! It keeps the water ready at the perfect temperature, making it super efficient every kitchen should have one!
Excellent team work! So much commitment goes into these meals, you have to be strong to be a chef, what we don't see is the long hours away from home, friends and family, standing for 8-16 hour shifts without a break, late nights the list goes on
Yes of course, you do 200 benches but you have - 200 IQ, muscles are useless if your woman prefers to go with others, oh right, you don't have a girlfriend@@13BloodyAprons
This brings back memories for me, wow!! I was a Chef for about 10 years, then I turned 30 and happily switched careers for better pay, a social life, and reasonable hours lol! I can't tell you how many close-opens I've pulled in my cooking career. I still have a passion for cooking, but now I cook for my wife and kids! lol
completely understand! The intense hours and hard work in the kitchen can take a toll, but it's great that you found a balance and now get to enjoy cooking with your family. It's amazing that the passion for cooking is still there, and now you get to share that with your loved ones. Best of both worlds, right? Thanks for sharing your story!
Spero porti più video cosi, li ho visti tutti e so rimasto incantato, anche io faccio il tuo stesso lavoro, ma purtroppo in posti di m…, amo il mio lavoro ma purtroppo per colpa di altre persone me lo stanno facendo odiare e facendomi passare soprattutto la passione…guardando i tuoi video vedo che cè ancora speranza e passione, sei un grande chef e hai un grande teamwork…ti ringrazio per quello che fai e spero nel tuo bene
Ciao! Sono davvero felice di sapere, che ti piace questa professione. È una professione molto difficile, che richiede grande resistenza allo stress. Lo so bene per esperienza, lavorare in una squadra dove tutti sono contro tutti è semplicemente un inferno! Spero che tu possa trovare un lavoro che ti renda felice e che sia piacevole, un lavoro a cui desideri tornare ogni giorno con entusiasmo!
The content that I never knew I needed, but I love it. There's something very satisfying and calming about watching him cook with everything neatly prepped and the bustling of the restaurant in the background.
Adoro guardarti mentre sono in studio la sera, mentre lavoro sulle canzoni o produco qualcosa di mio. È un mondo completamente diverso, con un'atmosfera tutta sua. Però vederti cucinare, sempre con precisione e attenzione, è qualcosa di speciale. Si nota subito l'ordine mentale che hai, e soprattutto si percepisce quanto ami ciò che fai. Non mollare mai, perché è un piacere seguirti! Adoro guardarti. Un salutone da Studio 5Hz
Grazie mille per questo bellissimo messaggio, significa davvero tanto per me! Sapere che i miei video ti fanno compagnia mentre crei la tua musica è un grande onore. Anche il tuo mondo, fatto di creatività e dedizione, ha qualcosa di magico. L'ordine e la passione sono fondamentali per me, e sono felice che tu lo percepisca. Non mollo, promesso! Un grande saluto a te e a Studio 5Hz!!
Not an issue at all. But buying a brand of it is. For example.. I would not go to the store and buy 20lbs of Gia Russa frozen ravioli and serve it in a resteraunt.
Odd people have problems with that but no one mentions fact this chef was touching another person on their clothes with gloves on and never changed the gloves.
Do these people really believe restaurants only use fresh food and never use anything frozen? Because if so that's a level of delusion I can't even fathom.
@@gwhitty12 How dare he touch someone's clean clothes that are only to be worn while working. God forbid his sleeve rolls down and makes contact with the tray of sauce. You'd have to throw the whole tray away...
Thank you so much for the kind words! I'm thrilled you enjoy the dishes and appreciate the effort put into each one. If you ever visit Italy, I'd be happy to welcome you to experience it firsthand!
Glad to hear it! Cooking behind the scenes has its own unique energy and excitement. I’m happy to give you a glimpse into that world thanks for coming along for the ride!
Loved the video. Takes me back to my restaurant days - they were fun. It's relaxing watching you cook, not having to be there doing it myself! The clams are my only gripe. Touches raw clams multiple times and then touches every pan and utensil, then he plates the cooked clams by hand, all without washing his hands / gloves. Lots of raw clamshell spread all over the kitchen. Raw clams can spread vibrio and hepatitis. Its rare, and I eat raw oysters all the time, so I'm fine with the risk, but if I were cooking for other people I'd just portion my clams with a slotted spoon or something and skip getting it on my hands. But hey, it's his restaurant not mine so he can do it however he wants. Looks tasty.
я пока смотрел аж сам заработался. ох уж этот вайб кухни, когда ты встал за плиту и только в конце дня вспоминаешь кто ты, что ты тут делаешь, просыпается мозг и с ним чувство голода (ведь ты скорее всего не поешь, а тупо 12-14 часов пробегаешь в этой духоте, делая каждый божий день одно и то же)
This chef is good. Consistancy is key in this industry and he is on point every time. He has a good team behind him, which is rare these days as nobody wants to work.
Ahahahahahhaah, il bestemmione ogni 2 per 3, ti amo! Ho 21 anni e faccio il cameriere da 2 annetti, ho lavorato anche in ristoranti con il pass cucina, e posso dire che i cuochi erano quelli più divertenti e buoni di tutto lo staff!
wow, what in hell I'm coming here soooooooo late. As a guy with the ultimate goal to be a pasta cooker... your video really means something to me. keep up the great work.
I like this chef he's a quiet chef. This looks like a relaxing restaurant, He's not in the back screaming or slamming pans and plates. If I want to hear a noisy kitchen I'll just go eat Chinese food somewhere. lol
Thank you for your kind words! I believe a calm kitchen creates better food and a more enjoyable experience for everyone. I'm glad you appreciate the vibe!
Sei uno spettacolo da guardare, parlando da chef a chef..solo noi sappiamo quanto sia difficile mantenere ordine e pulizia in cucine così piccole..scommetto fosse uno stabilimento balneare??😂 Complimenti, sei in gamba, e buona fortuna per tutto!❤
E ricordatevi che la gente a casa propria non è mica sto gran pulire e sterilizzare. Voi nella ristorazione DOVETE impegnarvi a dare il passimmo nel piatto ma anche nella pulizia… però certi che commentano dovrebbero fare un video simile a casa loro 🤢😵🤢😵🤢😵😵💫
Haha, grazie mille! È vero, a volte qualche piccola "imprecisione" può succedere, ma l'importante è mantenere la qualità e l'ordine. Sono felice che ti piaccia il mio lavoro!
Serious, honest question. What is with the black gloves in the past couple of years? Why? I can't believe they help in any way with hygiene. They probably make it much worse.
Thank you so much for the kind words and support! I’m glad you find the videos helpful and that they provide some valuable insights. Sending a big hug back to you from Italy!
Hello chef! From Chile, I'm watching your video to relax while I prepare for my law exam tomorrow. I hope one day to be able to try those delicious dishes that you prepare with your team. Greetings!
I travel a lot for work and until recently, used to eat on the go with restaurant food. Looks delicious, but now I know why my weight loss has stalled. I never used to account for the cooking oil. Didn't realize there was that much going in the pan. Once I changed the amounts to reflect what's in these restaurant kitchen videos, it all makes sense.
It’s true restaurant dishes often use more oil than we’d expect, both for flavor and technique! When you’re cooking for yourself, adjusting the amount can make a big difference in health goals. It’s all about finding that balance between taste and what works best for you. Great insight, and best of luck on your journey!
Grande chef è un piacere guardare questi video. Soprattutto fondamentale la preparazione degli spazi e degli ingredienti in anticipo altrimenti sarebbe un continuum di bestemmie almeno nel mio caso come quando cucino a casa😂
Ahaha, grazie mille! È una vera sfida gestire tutto quando c'è il caos in cucina, ma bisogna adattarsi e trovare il modo di fare tutto in sicurezza. Grazie per il supporto!
I prepared the clams ahead of time because the guests had appetizers first. This way, if a large number of orders came in later, it would be easier and quicker for me to finish the dish.
Vorrei saperi che metti nella pasta alle vongole a fine cottura, un addensante per ridurre il l’acqua rimasta? Dado? Sono curioso, per il resto bomba, anche l’ambiente che se respira in cucina sembra molto healthy!
Potrei dire con quasi certezza che si tratti di “crema di aglio”, cioè aglio pelato e privato dell’anima e frullato con l’olio (alle volte prima di frullarlo, si cuoce a bassa temperatura sottovuoto). Ad addensare, ci pensano gli amidi della pasta. Però inizialmente, per fare aprire le vongole, mette solo olio, se mettesse già anche l’aglio, tenderebbe a bruciare. P.S. Con quella crema di aglio, fare una aglio e olio, viene qualcosa che è patrimonio unesco.
Alla fine cottura della pasta alle vongole, uso un roux, una miscela di farina e burro, per addensare leggermente e legare la salsa. Non utilizzo dado, preferisco mantenere i sapori naturali. Grazie per i complimenti, mi fa piacere che l’atmosfera della cucina sembri sana!
Ho fatto spaghetti alle vongole legati usando acqua e olio, I roux,xantana e maizena sono per chi và di fretta. Per carità, molto bravo, un servizio svolto alla regola! Non sto giudicando sia ben chiaro 😅
@@DenisInTheKitchen Ciao! Per il roux ti consiglio di provare a sostituire il burro con l'olio. Il gusto è completamente diverso, si conserva molto facilmente ed ha un modo diverso di legare i sughi. Non dico sia migliore ma potrebbe essere un'alternativa da considerare, soprattutto perchè è molto più veloce da preparare, puoi fare tutto a freddo. Le dosi sono simili ma l'olio deve essere un po' di più del burro. Dimmi poi come ti trovi!
Gloves can be worn when working with and or prepping cold food items. Having them on while working stove/grill near high temp runs the risk of an accident where gloves can melt. Not safe
Another issue is those gloves were used to: handle raw clams, tickets, that lamp, touched multiple other employees, @9:29 the cooked clams during plating.
@@ThisPineappleLife Bro tell me about it. I work in a kitchen. I swear when I do fish I'm wasting like 10/12 pairs constant changing them. But if I don't!???!! my coworker loses his entire load and will complain constantly. Like dude. I wash my hands like 30 times a day lol it's fine.
@@ZaddyZushiiyeah idk when we got away from just having extremely high cleanliness standards and having a clean environment as well as washing our hands constantly. So our solution is to use rubber gloves over and over forever? Most of human history they didn’t have those. Nor the standards we do now. I agree, I think we’ll be fine
È possibile sapere che cosa hai utilizzato per filmarti in POV? Is it possible to know what did you use to film yourself in POV? Great video, thank you!
27:44 Lovely, washing your hands and dripping the water from your hands over the raw veggies. Fine if the veggies will be cooked. Not fine if those raw carrots are going into a salad.
There's no way to tell that's a freezer, it could just be a fridge, which is totally reasonable since fresh pasta needs to be stored at cool temperatures. Secondly, it is very unusual for an Italian restaurant to make pasta in-house, but that doesn't mean the pasta they serve is not fresh. They usually buy it from local homemade pasta producers.
Theres other stations obviously. He's working this specific station and handling only a few dishes. that's how pretty much every resteraunt works lol They don't have 1 chef running around cooking appetizers, meats, pastas and seafood at once haha.
TO ME a large menu is not a good thing. I want one dude who is REALLY good at making like one or two things you know? Like I want to go to a dude who is REALLY damn good at making cookies, and a dude who is REALLY good at making pasta... That's me personally.
That's the 2am "I can't sleep" content
Hahahahaha so true!
Read a book
And I will eat something at half night
lmao its literally 2am rn and I just start watching this
😂bruh same @@istheserenity
This is the chillest "busy" kitchen I've ever seen lol
Even the remaining 3 stoves laughed at the title of this video
I worked harder at Panda Express
Yes hahahahahaha
Bro was just thinking that
Exactly 😂 the first minute is just him touching things for no reason at all
What kind of magical kitchen is this? All of the knobs on the stove work like they're supposed to.
Expensive one 😂
the ktichen might be new
A kitchen that is not busy. The dude was struggling with 2 pans.
Our kitchen don’t even have knobs
Those who complain about the frozen (hand-made) foods clearly know nothing about running a restaurant at a profit. They wouldn't last one week in this business.
The skilled chef (and his team) have already spent most of the day stocking, re-stocking, planning and prepping long before they open the doors!
If I had my life again, this is the career I would have chosen - the responsibility of cooking for so many people every day scares me, but I love watching you and your team doing it - respect to you sir!!
Thank you so much for the kind words and respect! You're absolutely right-there's so much work that goes on behind the scenes in a restaurant, from prepping to managing stock. It's a challenging but rewarding profession. Cooking for so many people daily can be intense, but when you love what you do, it all becomes worth it. I truly appreciate your support!
Then how come other restaurants are able to make it fresh everyday and still profit
@@jimestooper1480 that's what you think they make it fresh. Bunch of things are made during the week and frozen in small batches so that they can put meal out in half an hour when Saturday evening is at full swing.
@@mcs8778 there are restaurants that send employees to farmers markets in the morning to get fresh ingredients everyday
@DenisInTheKitchen pleasure to watch great job teamwork makes the dream work ❤😊
Man, i'm brazilian and i work as a sushiman for 11 years, and i love to watch other professionals working
Congratulations! Nice work, nice team!
un abbraccio dal Brasile!
Thank you so much, my friend! I really appreciate your support and kind words, especially coming from someone with so much experience. It’s great to connect with other professionals from around the world. Un abbraccio dall’Italia e continua così anche tu!
@DenisInTheKitchen Thanks man, i just love italian food, and here in Brazil we try to replicate some recipies...
My granmda was italian but she came to brazil as a baby, and she used to coock some recipies but clearly adaptadet for ours ingredients...
I'm graduated in gastronomy since 2014, i love to coock every kind of food... In restaurant that i work, our most requested dessert is tiramissu, it's funny a Italian dessert in a japanese restaurant, but this is it!
@filipe865 That’s amazing! Italian food has a way of bringing people together, no matter where they are. It’s great to hear about your grandmother’s influence and how she adapted recipes with local ingredients-that’s the beauty of cooking, it evolves and adapts. And it’s funny how a classic Italian dessert like tiramisu can become a favorite even in a Japanese restaurant. Sounds like you’re doing great work keep it up, and thanks for sharing your story!
that pan handle is longer than my last relationship
That machine for boiling the water for pasta is the coolest thing I have ever seen. I wish I had that.
That pasta boiler really is a game changer!
It keeps the water ready at the perfect temperature, making it super efficient every kitchen should have one!
Isn't it in all kitchens?
@@davide-ur6qynot usually, a steak restaurant isn’t going to serve pasta so they wouldn’t have use for one.
It has been using in majority of restaurants for at least 12 years in Hong Kong, it's not a new toy
You should see how they do pasta in maps catering. Whole brat pan full of fettucine looks scary af.
Un bellissimo lavoro rovinato sempre da gente non all’altezza della situazione e piena di frustrazione, tu lo rendi il più bello del mondo
Vero mammtapecor, il lavoro è bello se svolto con passione, a differenza di chi lo fa solo con l'intento del guadagno
I love that swoosh sound the fridge makes when someone opens it. Sounds so ominous and mysterious.
It's a blast chiller. Not a fridge thats why you hear those swoosh noise.
Excellent team work! So much commitment goes into these meals, you have to be strong to be a chef, what we don't see is the long hours away from home, friends and family, standing for 8-16 hour shifts without a break, late nights the list goes on
Yes it's true, I haven't had a day off yet in 5 months )
so enjoyed your videos, please do more and it will be nice if you share pov from other statons
How strong? I can bench about 210 right now..
@@13BloodyAprons 💀
Yes of course, you do 200 benches but you have - 200 IQ, muscles are useless if your woman prefers to go with others, oh right, you don't have a girlfriend@@13BloodyAprons
This brings back memories for me, wow!! I was a Chef for about 10 years, then I turned 30 and happily switched careers for better pay, a social life, and reasonable hours lol!
I can't tell you how many close-opens I've pulled in my cooking career.
I still have a passion for cooking, but now I cook for my wife and kids! lol
Same here brother! Stopped at 30y old for the same reason!
What are you doing now?
any words of advice for me? im 22 and want to persue a career as a chef. besides the long hours and time away from family.
completely understand! The intense hours and hard work in the kitchen can take a toll, but it's great that you found a balance and now get to enjoy cooking with your family.
It's amazing that the passion for cooking is still there, and now you get to share that with your loved ones. Best of both worlds, right?
Thanks for sharing your story!
I’m a recently graduated student from culinary arts, I found your channel by accident and I’m very happy I found you. Keep up the good work chef!
This is the first kitchen that i haven't seen people panicking during a rush. Yall are smooth.
Rapido, deciso, ordinato e lucido in ogni movimento, incredibile lavoro ragazzo, continua cosi!
Grazie mille per le tue parole! Mi fa davvero piacere che tu abbia notato la precisione e l’organizzazione. Continuerò a dare il massimo!
Everyone does it , but the way you toss pans while cooking is so soothing
thank you!
@@DenisInTheKitchen My friend, where is beautiful small town in Italy with beautiful women you tell me, yes
@@socallawrenceMolise
@@flotechno3920 are you being serious or having fun of me ?
@@socallawrenceCatanzaro
Spero porti più video cosi, li ho visti tutti e so rimasto incantato, anche io faccio il tuo stesso lavoro, ma purtroppo in posti di m…, amo il mio lavoro ma purtroppo per colpa di altre persone me lo stanno facendo odiare e facendomi passare soprattutto la passione…guardando i tuoi video vedo che cè ancora speranza e passione, sei un grande chef e hai un grande teamwork…ti ringrazio per quello che fai e spero nel tuo bene
Ciao! Sono davvero felice di sapere, che ti piace questa professione. È una professione molto difficile, che richiede grande resistenza allo stress. Lo so bene per esperienza, lavorare in una squadra dove tutti sono contro tutti è semplicemente un inferno!
Spero che tu possa trovare un lavoro che ti renda felice e che sia piacevole, un lavoro a cui desideri tornare ogni giorno con entusiasmo!
@@DenisInTheKitchen lo spero anche io, grazie per queste parole..buona fortuna
The content that I never knew I needed, but I love it. There's something very satisfying and calming about watching him cook with everything neatly prepped and the bustling of the restaurant in the background.
20:53 I was sooo relieved to see this pan finally finished 😅 You're so profi! 🤩
Awesome video!!! Thank you for it and for the good work of yours ❤
I was wondering why it was put to the side.
Adoro guardarti mentre sono in studio la sera, mentre lavoro sulle canzoni o produco qualcosa di mio. È un mondo completamente diverso, con un'atmosfera tutta sua. Però vederti cucinare, sempre con precisione e attenzione, è qualcosa di speciale. Si nota subito l'ordine mentale che hai, e soprattutto si percepisce quanto ami ciò che fai. Non mollare mai, perché è un piacere seguirti! Adoro guardarti.
Un salutone da Studio 5Hz
Grazie mille per questo bellissimo
messaggio, significa davvero tanto per me!
Sapere che i miei video ti fanno compagnia mentre crei la tua musica è un grande onore.
Anche il tuo mondo, fatto di creatività e dedizione, ha qualcosa di magico. L'ordine e la passione sono fondamentali per me, e sono felice che tu lo percepisca. Non mollo, promesso! Un grande saluto a te e a Studio 5Hz!!
Frozen ravioli are not an issue. My gramma and mom use to freeze them, when you put in the boiling water they came back to life, like gnocchi
Not an issue at all. But buying a brand of it is.
For example.. I would not go to the store and buy 20lbs of Gia Russa frozen ravioli and serve it in a resteraunt.
that pan handle is longer than my last relationship
Agree 100%. But you know, they're always those that need to be so, Posh.
As long as they are hand made. Sometimes they are better after some time in the freezer!
If they are homemade I don’t mind them being frozen
I wish I was that confident and skillful to move around a kitchen so effortlessly like this guy...
For those complaining frozen food this or that…
What you want next? That they must have a basket of fresh olives to be squeezed for olive oil?
Odd people have problems with that but no one mentions fact this chef was touching another person on their clothes with gloves on and never changed the gloves.
Do these people really believe restaurants only use fresh food and never use anything frozen? Because if so that's a level of delusion I can't even fathom.
@@gwhitty12 How dare he touch someone's clean clothes that are only to be worn while working. God forbid his sleeve rolls down and makes contact with the tray of sauce. You'd have to throw the whole tray away...
@@gwhitty12 it's a kitchen - not an operating theatre.
@@cgo225😂Stavo per scriverlo anch'io 👌
5:57 that slap was so personal😂
This is my 5 AM still not sleeping content
Every dish freash and well made...a fantastic menu of great Italian food bravo I wish we in ft worth texas had such a great restaurant..well done
Thank you so much for the kind words! I'm thrilled you enjoy the dishes and appreciate the effort put into each one. If you ever visit Italy, I'd be happy to welcome you to experience it firsthand!
I'm 5 feet tall so these POV videos always give me a new perspective on life. Literally.
Lol I'm 4'11 you fuckin giant 😂
Ha finally another cook who has a large pincet as one of their favorite cooking implements!
こんにちは😊いつもたのしく動画をみています！ぼくは料理人ではありませんがスーパーマーケットで働いてる日本人です。
カメラをつけたじょうたいでオーダーを確認してずっと料理を作り続けながらいそがしく戦場のようなシーンを見ると大変ですね💦
応援しています！！
こんにちは！いつも動画を楽しんでいただいてありがとうございます！スーパーマーケットで働いている日本人の方からのメッセージ、とても嬉しいです。確かに、カメラをつけた状態でオーダーを確認しながら料理を作り続けるのは戦場のように忙しいこともありますが、こうして応援してもらえると力が湧いてきます！これからも頑張りますので、応援よろしくお願いします！
finally. i’ve been thinking for years now gosh i wonder just what it’s like back there doing all that cooking
Glad to hear it! Cooking behind the scenes has its own unique energy and excitement. I’m happy to give you a glimpse into that world thanks for coming along for the ride!
this is only the final stage of a long and hard day of line preparation
The chef and that prep girl are banging for sure
Lol why?
@@Kelsey-te8fk you dont see their interaction
You are the type of dude to think a woman into them just because they said hi 😂😂
Oh yes
im sure she tells her boyfriend they are just working together
Шеф, спасибо вам огромное за такое видео. Мне как для повара, очень интересно было посмотреть на вашу работу))) все на высшем уровне
Рад что вам понравилось!
Ipnotizzato, ho visto tutti e tre i video :D
Complimenti.
Grazie mille, mi fa molto piacere! ❤️
Loved the video. Takes me back to my restaurant days - they were fun. It's relaxing watching you cook, not having to be there doing it myself! The clams are my only gripe. Touches raw clams multiple times and then touches every pan and utensil, then he plates the cooked clams by hand, all without washing his hands / gloves. Lots of raw clamshell spread all over the kitchen. Raw clams can spread vibrio and hepatitis. Its rare, and I eat raw oysters all the time, so I'm fine with the risk, but if I were cooking for other people I'd just portion my clams with a slotted spoon or something and skip getting it on my hands. But hey, it's his restaurant not mine so he can do it however he wants. Looks tasty.
Outstanding video. Please keep these coming.
Thank you🔥
я пока смотрел аж сам заработался. ох уж этот вайб кухни, когда ты встал за плиту и только в конце дня вспоминаешь кто ты, что ты тут делаешь, просыпается мозг и с ним чувство голода (ведь ты скорее всего не поешь, а тупо 12-14 часов пробегаешь в этой духоте, делая каждый божий день одно и то же)
Por favor, grave mais videos assim! Eu adoro assistir enquanto estou comendo e já maratonei todos os seus videos 😂❤
Thank you so much, I’m glad you liked it! I’ll try to create more content like this!❤️
Ich bin kein Experte, aber du lässt mich abends stressfrei werden und so kann ich super einschlafen. Danke ❤❤❤❤
Thank you so much! I'm glad to hear that my videos help you relax in the evening.
That's one of the nicest compliments I could receive!
Watching people work while I’m working 👍
What do you do for work that allows you to just watch other people work ?
This chef is good. Consistancy is key in this industry and he is on point every time. He has a good team behind him, which is rare these days as nobody wants to work.
this chef is shit.he touched every ingredient with his hand.if someone is allergic ...problem
@@alex21-t2l LMFAO shutup how else do you touch things
Because nobody wants to pay
Literally got so many insights on cooking while watching this
Ahahahahahhaah, il bestemmione ogni 2 per 3, ti amo! Ho 21 anni e faccio il cameriere da 2 annetti, ho lavorato anche in ristoranti con il pass cucina, e posso dire che i cuochi erano quelli più divertenti e buoni di tutto lo staff!
High Class. Greetings from Belgium. I recognize a Chef when I see one. Great Job!
wow, what in hell I'm coming here soooooooo late. As a guy with the ultimate goal to be a pasta cooker... your video really means something to me. keep up the great work.
Thank you bro❤️
I like this chef he's a quiet chef. This looks like a relaxing restaurant, He's not in the back screaming or slamming pans and plates. If I want to hear a noisy kitchen I'll just go eat Chinese food somewhere. lol
Thank you for your kind words! I believe a calm kitchen creates better food and a more enjoyable experience for everyone. I'm glad you appreciate the vibe!
THANK YOU CHEF👌
❤️❤️
1st dish: pasta
2nd dish: rocks
😅
Being organized and paying attention to every detail
Sei uno spettacolo da guardare, parlando da chef a chef..solo noi sappiamo quanto sia difficile mantenere ordine e pulizia in cucine così piccole..scommetto fosse uno stabilimento balneare??😂 Complimenti, sei in gamba, e buona fortuna per tutto!❤
Ciao grazie mille!!!
Si hai ragione è un stabilimento balneare 😅😅
Anche a te ti auguro buona fortuna per tutto!❤️🍀
E ricordatevi che la gente a casa propria non è mica sto gran pulire e sterilizzare. Voi nella ristorazione DOVETE impegnarvi a dare il passimmo nel piatto ma anche nella pulizia… però certi che commentano dovrebbero fare un video simile a casa loro 🤢😵🤢😵🤢😵😵💫
Finally some real cooking 😊
Love it, everything looks delicious! Would love to try that whole menu
Dopo aver visto come lavori preciso e pulito per 29 minuti, quello scontrino tolto al volo è passabilissimo ahahh! Grande
Haha, grazie mille! È vero, a volte qualche piccola "imprecisione" può succedere, ma l'importante è mantenere la qualità e l'ordine.
Sono felice che ti piaccia il mio lavoro!
Fa ridere vedere gli americani che criticano la cucina italiana convinti di saperne di più 😂
I would love little captions or subtitles showing what dishes you're cooking. I'd love to try and make some
Serious, honest question. What is with the black gloves in the past couple of years? Why? I can't believe they help in any way with hygiene. They probably make it much worse.
I love seeing this work in the kitchen. I learn a lot by observing too. Congratulations Chef!!! A hug from Brazil!
Thank you so much for the kind words and support! I’m glad you find the videos helpful and that they provide some valuable insights. Sending a big hug back to you from Italy!
He is so lucky, I want to be on his place, so organised kitchen and easy recipes ❤
Hello chef! From Chile, I'm watching your video to relax while I prepare for my law exam tomorrow. I hope one day to be able to try those delicious dishes that you prepare with your team. Greetings!
Hi, I'm glad you like my videos! And thank you so much for your wonderful comment!
Adoro! Sopratutto le reazioni e i vostri commenti 😂😂
I travel a lot for work and until recently, used to eat on the go with restaurant food. Looks delicious, but now I know why my weight loss has stalled. I never used to account for the cooking oil. Didn't realize there was that much going in the pan. Once I changed the amounts to reflect what's in these restaurant kitchen videos, it all makes sense.
It’s true restaurant dishes often use more oil than we’d expect, both for flavor and technique! When you’re cooking for yourself, adjusting the amount can make a big difference in health goals. It’s all about finding that balance between taste and what works best for you. Great insight, and best of luck on your journey!
Grande chef è un piacere guardare questi video. Soprattutto fondamentale la preparazione degli spazi e degli ingredienti in anticipo altrimenti sarebbe un continuum di bestemmie almeno nel mio caso come quando cucino a casa😂
I could watch this stuff ‘til the cows came home. So intriguing, and yummy looking.
Thanks!
That was awesome man! What a relaxing video. Grazie molto.
Grazie a te!❤️
Grandissimo bro, io non avrei il coraggio a tenere i biberon sul bordo del bollitore quando c'è casino😅
Ahaha, grazie mille! È una vera sfida gestire tutto quando c'è il caos in cucina, ma bisogna adattarsi e trovare il modo di fare tutto in sicurezza. Grazie per il supporto!
@@DenisInTheKitchen eh sì ti capisco benissimo 🤣
Da notare il clima disteso che c’è tra tutti i colleghi, a dimostrazione che si può lavorare in modo serio senza dover essere rigidi come soldati
what's the point of the gloves if you never change them neither wash the hands but touch everything with it?
"Ciao Bello"😁
Whats the deal with the pan of clams he leaves @2:38, and doesnt touch for 20 minutes?
I prepared the clams ahead of time because the guests had appetizers first. This way, if a large number of orders came in later, it would be easier and quicker for me to finish the dish.
Now that i call team work 🍻
Vorrei saperi che metti nella pasta alle vongole a fine cottura, un addensante per ridurre il l’acqua rimasta? Dado? Sono curioso, per il resto bomba, anche l’ambiente che se respira in cucina sembra molto healthy!
Potrei dire con quasi certezza che si tratti di “crema di aglio”, cioè aglio pelato e privato dell’anima e frullato con l’olio (alle volte prima di frullarlo, si cuoce a bassa temperatura sottovuoto). Ad addensare, ci pensano gli amidi della pasta. Però inizialmente, per fare aprire le vongole, mette solo olio, se mettesse già anche l’aglio, tenderebbe a bruciare.
P.S. Con quella crema di aglio, fare una aglio e olio, viene qualcosa che è patrimonio unesco.
Alla fine cottura della pasta alle vongole, uso un roux, una miscela di farina e burro, per addensare leggermente e legare la salsa. Non utilizzo dado, preferisco mantenere i sapori naturali. Grazie per i complimenti, mi fa piacere che l’atmosfera della cucina sembri sana!
Ho fatto spaghetti alle vongole legati usando acqua e olio, I roux,xantana e maizena sono per chi và di fretta. Per carità, molto bravo, un servizio svolto alla regola! Non sto giudicando sia ben chiaro 😅
@@DenisInTheKitchen Ciao! Per il roux ti consiglio di provare a sostituire il burro con l'olio. Il gusto è completamente diverso, si conserva molto facilmente ed ha un modo diverso di legare i sughi. Non dico sia migliore ma potrebbe essere un'alternativa da considerare, soprattutto perchè è molto più veloce da preparare, puoi fare tutto a freddo. Le dosi sono simili ma l'olio deve essere un po' di più del burro. Dimmi poi come ti trovi!
Dai primi 30 secondi si capisce che è una cucina italiana , tooop!!
Отличное видео. В обеденное время заходит на ура ) Снимайте почаще!
❤️❤️❤️
Team work makes the Dream work 👌
The cooks and chefs look so much happier and healthier than the kitchen workers in Canada, hmm I wonder why?
Hi, we enjoy cooking!
@@DenisInTheKitchen Because you’re not being poisoned by your government your whole lives
You're mentally ill aren't you?
Lmao and the Canadian ones look so much happier and healthier than the American ones 😭😂
Sei molto bravo, sia nella manualità ma anche nel mantenere la leggerezza nel servizio con i tuoi colleghi 👍🏼
Ma sbaglio o è partito un 'str...za' a un certo punto? 😅
Gloves can be worn when working with and or prepping cold food items. Having them on while working stove/grill near high temp runs the risk of an accident where gloves can melt. Not safe
Another issue is those gloves were used to: handle raw clams, tickets, that lamp, touched multiple other employees, @9:29 the cooked clams during plating.
Che bravo che sei bro un vero cuoco
Sapevo che facevo bella figura con te
Those gloves have touched absolutely everything from raw shell fish, to doir handles and noodles.
What the heck are you wearing them for???
This is why gloves are bad,if you touched all those things with your hands you would have washed them multiple times
Satisfying video❤. BTW is that roux 7:05
Yes, that’s roux! Thanks for watching!❤️
The gloves... Just take them off...
I know man. How many of those are wasted over and over all across the world. Single use items just need to be stopped
@@ThisPineappleLife
Bro tell me about it. I work in a kitchen. I swear when I do fish I'm wasting like 10/12 pairs constant changing them. But if I don't!???!! my coworker loses his entire load and will complain constantly.
Like dude. I wash my hands like 30 times a day lol it's fine.
@@ZaddyZushiiyeah idk when we got away from just having extremely high cleanliness standards and having a clean environment as well as washing our hands constantly. So our solution is to use rubber gloves over and over forever?
Most of human history they didn’t have those. Nor the standards we do now. I agree, I think we’ll be fine
He has psoriasis. He needs the gloves.
@@ThisPineappleLife yeah take them off, unless you're in India.
5:53 that's workplace assault, I'd like to file a complaint to HR sir 😂😂😂 Amazing video, this is my dream job.
47 min bro thank you aha 🇧🇪❤🇮🇹
Thank you for watching!
È possibile sapere che cosa hai utilizzato per filmarti in POV? Is it possible to know what did you use to film yourself in POV? Great video, thank you!
Mi sa una di quelle fasce GoPro che usano quelli che fanno le arrampicate
Ciao sto usando DJI osmo 4
@ Grazie Denis!
@ mi domando in particolare: quale supporto hai usato per riprenderti in POV? La banda elastica sulla testa o il supporto toracico?
@ immaginavo, mi piacerebbe sapere se utilizza quella toracica o la fascia elastica per la testa
10y in the kitchen never wore gloves..makes work harder..i just wash my hands 50 times a day and it.s all good..not that hard
кроме того руки в перчатках влажнеют , облезают , а после кожа высыхает и трескается, может возникнуть раздражение
@@Lion_510 working as a dishwasher when I wasn’t cooking made that horrific for me. My hands looked like they sat in a constant tub of water 😂
how to destroy your skin 101
In addition addition, the cross contamination is even higher.
I would question your managers, wearing gloves is a must in certain circumstances
Goooo Denis! 🙌🏼
Thanks😍
12:40 Thank you! That wayward ravioli was severely messing with my OCD. Ahhh...
È solo classe questo ragazzo 💯
This kitchen wouldn't even look busy if you put the video on 2x speed.
Ich liebe irgendwie alles an dem Video und ich weiß nicht warum 😂🤌🏻
И понравилось, что позитивная атмосфера в коллективе!
The best overcooked POV
27:44 Lovely, washing your hands and dripping the water from your hands over the raw veggies. Fine if the veggies will be cooked. Not fine if those raw carrots are going into a salad.
Why is this so fascinating to watch? I mean hat's off to the chef for an outstanding job, but I should get back to work, lol.
The ravioli are frozen that is not the problem, the problem is that they don't make it in house. They are from divine creazioni as the package says.
There's no way to tell that's a freezer, it could just be a fridge, which is totally reasonable since fresh pasta needs to be stored at cool temperatures. Secondly, it is very unusual for an Italian restaurant to make pasta in-house, but that doesn't mean the pasta they serve is not fresh. They usually buy it from local homemade pasta producers.
Quando l'organizzazione e l'ordine è la base per lavorare bene !! Bravo
this is so intense and enchanting to watch, omg
Thank you so much! I'm really glad you found it intense and captivating. That means a lot- thanks for watching!
I just cant get over touching receipts/pens then going right back to cooking snd touching food
the receipts are fresh clean printed from the printer… what’s the problem
@Persiandre the ink from the receipts are the problem
@@branjohnson Probably there's no ink on the receipt, it's thermal paper
FROZEN NOT AN ISSUE 😊
CHEFS DO IT ALL THE TIME ❤
ITS THE LOVE THAT MATTERS ❤
It's only an issue when store bought
Un sacco di gente magna pasta la sera 😮😊
In Italia è una cultura alla fine
I need to study
What are 🫵🏽 all eating while watching this 🤔 finishing up some chipotle rn. Life is good
I was eating peanut butter on crackers 😅late night snack
Not a very extensive menu it seems?edit. Also u are very adept and skillful.what city are you in?
Hi, thank you! Yes, our menu is indeed small, with only 15 dishes.
I am located in Castiglione della Pescara.
So what. You dont need 100 dishes. 15 great ones are 1000x more worth than 100 different each tasting like the other one or even trash
@@Alan.Redwood I saw just three dishes.
Theres other stations obviously. He's working this specific station and handling only a few dishes. that's how pretty much every resteraunt works lol They don't have 1 chef running around cooking appetizers, meats, pastas and seafood at once haha.
TO ME a large menu is not a good thing. I want one dude who is REALLY good at making like one or two things you know?
Like I want to go to a dude who is REALLY damn good at making cookies, and a dude who is REALLY good at making pasta...
That's me personally.