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
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!
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...
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!
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!
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.
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 🤢😵🤢😵🤢😵😵💫
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!
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
Thank you so much! I’m glad you enjoyed it. Cooking, especially mastering the classics, does take practice and skill, but it’s incredibly rewarding. It’s great to hear that the video helped showcase the technique behind it!
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!
It was a pleasure watching you.Thank you for the video :D I think you are leaving too much sauce on the pans after the serving. Maybe get some silicone spatula, it scrapes like magic 😉😊
Thank you so much for watching, I really appreciate it! 😊 And you’re absolutely right-those little bits of sauce left behind are precious! A silicone spatula would definitely help get every last drop. Great tip, I’ll make sure to use one next time. Thanks again!
I now see why i would opt for kitchen pots with stubby or round handles on pans and woks. Staff may bump them while passing by. You do a good job and turn them inward.
In my kitchen setup, I’m the only one working directly at the stove, so there’s no risk of anyone bumping into the handles. This setup helps prevent any accidents, and I can focus on cooking without worrying about that. Thanks for noticing!
@@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
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.
In the case that u have to do a carbonara do you use a different pot to boil the pasta? or you use the same boiler? because you need that boilling water to do the dish, the food looks amazing, good job, grettings from Argentina.
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.
I really like watching you multi-task cook. It's fantastic! You are well organized, very conscious of keeping your area well sanitized, and keep the food/ everything from being cross contaminated. Excellent!! 2 quick questions if you don't mind. 1st, I see this is a seafood forward restaurant. Are you located on the east or west side of Italy, and is it northern or southern? And 2nd, I recognize everything in your mis en plas except for the bin next to the clams. Is that clarified butter or garlic paste? I watched you pinch off a small amount....right around the time you made these green meatball looking items that im dying to know also, mixed with anchovy paste? The food looks delicious and appeals to my Italian heritage, all the way across the world here in America. Keep up the videos, they're fantastic!
Hello, it’s very nice to receive such feedback, and I’m glad you enjoyed it. I am located on the eastern coast of Abruzzo along the Adriatic Sea, which is in central Italy. What you saw was clarified butter with flour, called roux, and it’s used to give pasta a creamier consistency. The green items you saw are gnudi, which are similar to gnocchi but larger, made from spinach and ricotta. I serve them with truffle sauce and shrimp. I’ll try to film a recipe for you! Thank you so much for watching, and a big hello from Italy!"
@DenisInTheKitchen Ciao'! Thank you so much for answering my questions! I would love that video, they look so delicious. Thanks for thinking of the idea. I'll definitely watch for it, I'm a subscriber 😉 And I should have known where you're from, we're neighbors in theory! 3rd generation Italian here, grandparents on Father's side to immigrate from a tiny town of Bomba a little further south of you! What a small world 😊 Glad we could meet like this, and keep up the great work and vids...you've got a number one fan here. Oh, and my name is Michelle, or Michalina so my Italian teacher told me back in high school lol. Have a great night, thanks again!
@@Doozy32 Not really, I’m saying fine dining is more organised and not running around with excessive movements like you see Mexicans do…. it depends what you call busy, if the definition of busy for you is running around the kitchen without a moment to breathe then yes this is not that busy
What a sanitation/cross contamination nightmare. Dude touches coworkers clothing and raw shellfish (serious allergen) before grabbing other ingredients and using the same gloves to grab clean plates and garnish. He also “sanitizes” with a paper towel. Worst of all none of the ingredients are being chilled.. they’re just spread out on the counter for this “busy” service. Those are all basics but if it actually gets busy your bottles lined up on the leading edge of your pasta water is about the worst place you could put them.
I am severely allergic to seafood and the way in which you touched the clams and kept on cooking all the rest of the food without washing your hands absolutely terrifies me
This is a seafood restaurant, so it’s expected that seafood is handled frequently. It would be unusual if a guest with a severe allergy didn’t inform us beforehand. We always take allergies seriously when we are informed, and we take all necessary precautions in such cases.
In resteraunts like this, it's stupid. Changing and wearing gloves actually help contribute to more contamination. People who know nothing about being a chef or food safety say things like this. The gloves are only for garlic, onions, and herbs. If you have ever cooked a real meal in your life, you will understand how long the smell of garlic, onions, and herbs stay on your fingers and hands. These guys work hours and hours.. they don't want to smell like that forever. Another reason for gloves is peppers. If you cook with alot of hot or super hot peppers, wearing gloves is a great idea.
You mouth breathers... every italian restaurant freezes their ravioli after making it fresh the same day so they don't break apart and have a more al dente texture when cooking
@ThePirrg People probably have never made ravioli in large quantities, and for them, if a product is frozen, it means it's bad, so don't pay attention to them.
Je me dis que vous devez etre hype concentré et bien fatigué fin de journée quel travail stressant.Bravo a vous mais pensez aussi a vivrevet vous relaxer.
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
What kind of magical kitchen is this? All of the knobs on the stove work like they're supposed to.
Expensive one 😂
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?
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
Un bellissimo lavoro rovinato sempre da gente non all’altezza della situazione e piena di frustrazione, tu lo rendi il più bello del mondo
I love that swoosh sound the fridge makes when someone opens it. Sounds so ominous and mysterious.
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?
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
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
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!
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!
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！
Outstanding video. Please keep these coming.
Thank you🔥
Ha finally another cook who has a large pincet as one of their favorite cooking implements!
Ipnotizzato, ho visto tutti e tre i video :D
Complimenti.
Grazie mille, mi fa molto piacere! ❤️
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 👌
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
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!
Literally got so many insights on cooking while watching this
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.
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!
The chef and that prep girl are banging for sure
Lol why?
Nobody talks about the fact that he didn’t change gloves for a while + touched tickets then food and different allergens too without changing gloves
This is the chillest "busy" kitchen I've ever seen lol
High Class. Greetings from Belgium. I recognize a Chef when I see one. Great Job!
Sei molto bravo, sia nella manualità ma anche nel mantenere la leggerezza nel servizio con i tuoi colleghi 👍🏼
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❤️
THANK YOU CHEF👌
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 😂
Dai primi 30 secondi si capisce che è una cucina italiana , tooop!!
I could watch this stuff ‘til the cows came home. So intriguing, and yummy looking.
Thanks!
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!❤️
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 🤢😵🤢😵🤢😵😵💫
Dopo aver visto come lavori preciso e pulito per 29 minuti, quello scontrino tolto al volo è passabilissimo ahahh! Grande
I'm 5 feet tall so these POV videos always give me a new perspective on life. Literally.
this is so intense and enchanting to watch, omg
Love it, everything looks delicious! Would love to try that whole menu
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!
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!
Grandissimo bro, io non avrei il coraggio a tenere i biberon sul bordo del bollitore quando c'è casino😅
I just cant get over touching receipts/pens then going right back to cooking snd touching food
Davvero affascinante vederti denis, bellissimi i video
Grazie di cuore! Sono davvero felice che i video ti piacciano.
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
What are 🫵🏽 all eating while watching this 🤔 finishing up some chipotle rn. Life is good
Отличное видео. В обеденное время заходит на ура ) Снимайте почаще!
❤️❤️❤️
Watching people work while I’m working 👍
What do you do for work that allows you to just watch other people 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 😭😂
I loved this, gives me so much more respect for the skill needed
Thank you so much! I’m glad you enjoyed it. Cooking, especially mastering the classics, does take practice and skill, but it’s incredibly rewarding. It’s great to hear that the video helped showcase the technique behind it!
47 min bro thank you aha 🇧🇪❤🇮🇹
Thank you for watching!
Team work makes the Dream work 👌
12:40 Thank you! That wayward ravioli was severely messing with my OCD. Ahhh...
impressionnant, jadore ce genre de vidéo, il y a aucun montage mais il y'a toujours de l'action
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
Fai paura fra passione amore ordine e pulizia, grande🔥
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!
It was a pleasure watching you.Thank you for the video :D
I think you are leaving too much sauce on the pans after the serving. Maybe get some silicone spatula, it scrapes like magic 😉😊
Thank you so much for watching, I really appreciate it! 😊 And you’re absolutely right-those little bits of sauce left behind are precious! A silicone spatula would definitely help get every last drop. Great tip, I’ll make sure to use one next time. Thanks again!
И понравилось, что позитивная атмосфера в коллективе!
I now see why i would opt for kitchen pots with stubby or round handles on pans and woks. Staff may bump them while passing by. You do a good job and turn them inward.
You bring up a good point. In the kitchens I’ve worked in, it’s been mandatory to angle handles towards the stove to minimize staff bumping into them.
In my kitchen setup, I’m the only one working directly at the stove, so there’s no risk of anyone bumping into the handles. This setup helps prevent any accidents, and I can focus on cooking without worrying about that. Thanks for noticing!
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.
Thank you for sharing 👍
❤️
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
@@Felskariot 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.
In the case that u have to do a carbonara do you use a different pot to boil the pasta? or you use the same boiler? because you need that boilling water to do the dish, the food looks amazing, good job, grettings from Argentina.
People complaining about frozen pasta when this dude is cross contaminated hella plates…. 😂 quantity over quality nowadays.
Tell me u never worked in kitchen and a bussy one lol
Ciao! Servizio incredibile,complimenti.
Ho una curiosità, quale telecamerina hai usato e dove l'hai fissata?
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.
Amazingly amazing 😯
I really like watching you multi-task cook. It's fantastic! You are well organized, very conscious of keeping your area well sanitized, and keep the food/ everything from being cross contaminated. Excellent!!
2 quick questions if you don't mind. 1st, I see this is a seafood forward restaurant. Are you located on the east or west side of Italy, and is it northern or southern? And 2nd, I recognize everything in your mis en plas except for the bin next to the clams. Is that clarified butter or garlic paste? I watched you pinch off a small amount....right around the time you made these green meatball looking items that im dying to know also, mixed with anchovy paste? The food looks delicious and appeals to my Italian heritage, all the way across the world here in America. Keep up the videos, they're fantastic!
Hello, it’s very nice to receive such feedback, and I’m glad you enjoyed it. I am located on the eastern coast of Abruzzo along the Adriatic Sea, which is in central Italy. What you saw was clarified butter with flour, called roux, and it’s used to give pasta a creamier consistency. The green items you saw are gnudi, which are similar to gnocchi but larger, made from spinach and ricotta. I serve them with truffle sauce and shrimp. I’ll try to film a recipe for you! Thank you so much for watching, and a big hello from Italy!"
@DenisInTheKitchen Ciao'! Thank you so much for answering my questions! I would love that video, they look so delicious. Thanks for thinking of the idea. I'll definitely watch for it, I'm a subscriber 😉 And I should have known where you're from, we're neighbors in theory! 3rd generation Italian here, grandparents on Father's side to immigrate from a tiny town of Bomba a little further south of you! What a small world 😊 Glad we could meet like this, and keep up the great work and vids...you've got a number one fan here. Oh, and my name is Michelle, or Michalina so my Italian teacher told me back in high school lol. Have a great night, thanks again!
@MM-dk7gt Nice to meet you Michalina! Thank you so much for your support, and have a great day!
@@MM-dk7gtyou really need to see each other and make a short video about it! What a great story it would be ☺️
Dude literally used the same hand to pick up raw shellfish and put garnish on the first plate. Open your eyes.
Satisfying video❤. BTW is that roux 7:05
Yes, that’s roux! Thanks for watching!❤️
That's not really that busy?
Because this is a fine dining kitchen, not your fast food bistro type steakhouse kitchen
I'm sure its a nice place but this isn't fine dining.
@KaranShah731 so fine dining cooks consider this busy then? Kinda embarrassing tbh
@@Doozy32 Not really, I’m saying fine dining is more organised and not running around with excessive movements like you see Mexicans do…. it depends what you call busy, if the definition of busy for you is running around the kitchen without a moment to breathe then yes this is not that busy
Maybe he’s just not moving fast enough 😂
Naw the way he changes gloves I knew he was elite
What a sanitation/cross contamination nightmare. Dude touches coworkers clothing and raw shellfish (serious allergen) before grabbing other ingredients and using the same gloves to grab clean plates and garnish. He also “sanitizes” with a paper towel. Worst of all none of the ingredients are being chilled.. they’re just spread out on the counter for this “busy” service. Those are all basics but if it actually gets busy your bottles lined up on the leading edge of your pasta water is about the worst place you could put them.
Yeah. I would fire him day 1 for pulling that lazy crap
@@waylonwood86me too. Day 1. Out the door!
How do others grab the ingredients? I noticed that about the shellfish and the vegetables and meat?
Very useful and interesting video, thank you chef!
Thank you bro!
Sir, one thing I appreciate about you is how hygienic you are in changing gloves, a small thing that maintains the taste of every dish, cool 👍👏
thank you very much ❤️
To be fair, he touched escargot, and with the dame gloves, garnished a pasta dish. Soitt could be better. But it could also be much worse.
@@jordanb8578yeah I don’t understand OP comment, did they even watch it all?
I'm ready to work this station, let's go!
this is not hurry
Hai spostato i molluschi dal bollitore!😉 Complimenti per il lavoro.
Grazie!
Nice work Chef ❤
Thanks❤️
Итальянская готовка:
Одна сковорода с томатным соусом
Вторая сковорода с болоньезе соусом
Просто миксуешь ингредиенты то туда, то суда. Идеально.
Very nice job dude! Congrats.
I am severely allergic to seafood and the way in which you touched the clams and kept on cooking all the rest of the food without washing your hands absolutely terrifies me
This is a seafood restaurant, so it’s expected that seafood is handled frequently. It would be unusual if a guest with a severe allergy didn’t inform us beforehand. We always take allergies seriously when we are informed, and we take all necessary precautions in such cases.
But you still shouldnt take the same stuff to make the sauce with meat and the seafood.. also for the taste no?@@DenisInTheKitchen
Very efficient and organized. It's his station he can set it up however he wants. If it works for him that's all that matters.
Ppl like you should just eat at home ffs such a liability and discomfort for everyone
@@f.m.4031you’re a wanker.
the rosemary garnish erks me. love the video!
FROZEN NOT AN ISSUE 😊
CHEFS DO IT ALL THE TIME ❤
ITS THE LOVE THAT MATTERS ❤
It's only an issue when store bought
Was that pre-made frozen ravioli?
I saw that too
Frigo not freezer
are you expecting them to pepare pasta on the spot instead of having it all prepared for the day?
@@weaseltown would you be willing to wait 2 or 3 hours?
@@Manu-se5tx they didn't prepare it. It was bought from a pasta wholesaler. You can order the same raviolis online.
I love cooking.
Wore gloves just to never change them. Hmmmmmm….
In resteraunts like this, it's stupid. Changing and wearing gloves actually help contribute to more contamination. People who know nothing about being a chef or food safety say things like this.
The gloves are only for garlic, onions, and herbs. If you have ever cooked a real meal in your life, you will understand how long the smell of garlic, onions, and herbs stay on your fingers and hands.
These guys work hours and hours.. they don't want to smell like that forever.
Another reason for gloves is peppers. If you cook with alot of hot or super hot peppers, wearing gloves is a great idea.
16:20 jst watched him change his gloves while reading this comment lol
Was that Linguini Vongole as the second dish being prepared? Because a pool of drool is now forming at my feet. Looks absolutely delicious!!!!! 🤤😋
Yes, it was Chitarra alle Vongole! I’m glad it looks delicious thank you so much for the compliment!
No plate on kitchen board, please.
Ho guardato tutto il video ipnotizzato.
Grazie mille! Mi fa davvero piacere sapere che il video ti ha catturato così tanto.
Useless gloves
Dishes look beautiful
Cheers from Napoli 🇮🇹
Frozen ravioli!, that’s not a real Italian restaurant 🤷🏻♂️
Yea i was about to say wtf
😉👏👏👏
You mouth breathers... every italian restaurant freezes their ravioli after making it fresh the same day so they don't break apart and have a more al dente texture when cooking
@ThePirrg People probably have never made ravioli in large quantities, and for them, if a product is frozen, it means it's bad, so don't pay attention to them.
@@DenisInTheKitchen you know Ramsay wouldn’t tolerate that shit. Come in there and say, “ the fuck is this, frozen ravioli?”. Lmao
Ich sitze hier und schaue mir 45 Minuten an, wie jemand kocht... Sehr interessant!
窓から見える景色も素敵ですね
とても美味しそうです！17:11で入れてるのはオリーブオイルですか？！
Je me dis que vous devez etre hype concentré et bien fatigué fin de journée quel travail stressant.Bravo a vous mais pensez aussi a vivrevet vous relaxer.
Clean. Quick. Efficient. Yum
Complimenti per l'idea di filmare il servizio, io pensavo di fare su twich live in cucina...😅
The ravioli looked good.
👍