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!
I'm an engineer, but i love to watch ppl from other professions and machines working as they should. You know every millimeters of the kitchen and it reveals from your moves and interactions with your colleges. I guess its not your full speed, but you work efficient. Satisfying to watching. Btw that water boiler for the pastas are incredible tool.
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!
There's just something so mesmerising about watching truly professional people work , movements honed through nothing other than skill and repetition , an excellent watch
@@Babbason71il lavoro è bello se svolto correttamente, non si può pretendere un lavoro impeccabile se per 100 coperti ci sono solo due chef, puoi avere tutta la passione del mondo ma deve essere tutto proporzionale ,nella ristorazione vedo che ci vanno sempre a risparmiare, ogni volta che mangio fuori vedo sempre le stesse situazioni, personale ristrettissimo e stressato specialmente d’estate, confusione totale e lo dico su 8 ristoranti su 10. Per non parlare di quelli assunti senza qualifica( si vede solo guardandoli) certi ristoratori andrebbero istruiti con le basi prima di avviare certe attività 😂😂😂😂
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!
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
Chef Denis, I work at a fine dining restaurant in the US and OMG... Watching this video really melts my heart as even if it's busy, everybody still got their stuff together and is very focused on things they are responsible. It really reminds me of the kitchen I am working at at the moment. I am a gardne manger chef soon to be moved to either plancha or roast, but I am patiently moving towards the PASTA station as it is my dream to dance around the station with hot pans and building delicious flavorful sauces. I can only imagine how much work you guys put into prep thus making the service time - fun time with no "Ugh I am running out of pasta" or "I need rigatoni on the fly" etc. Loved watching this video!!! P.S. You are a really good source for me to learn Italian Kitchen dialect :D Can't wait to move to Italy and have this experience! Cheers!
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.
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!
I love watching these POV working at: it's just so relaxing and so enjoyable seeing how people managed how they work and how life looks like it to them
Maybe their limit the size table.. instead of 4 dor 1 table, their limit to 2 person per table.. and limit the menu.. Easy to cook, and easy to maintain the standard..
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.
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!
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!!
When I look at the dynamic kitchen situation, I am in awe of the chef. A job that delivers consistent performance regardless of the environment and situation. I respect that.
It's honestly nice to watch how you cook. I'm sure it must be stressful working there but after awhile, and you learned everything, it must feel relaxing at times to just...make food at your pace and enjoy the process instead of making it worth a michelin star.
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.
I was a line cook at a restaurant in a hospital...busy busy. There are probably 200 orders in a breakfast there 250 for lunch...just 3 on the line, and i was on flat top..orders orders orders....running crazy... I loved it.
Sounds like an intense but rewarding experience! The rush of service and the energy of a busy kitchen can be addictive- it's where the real magic happens. Respect for handling the flat top under that pressure! Keep those stories coming!
@DenisInTheKitchen It takes a different breed to do it...I kmow that to be true....I've watched many try...and it's not for them with high speed like that....and you make make sure it is all correct...cases of eggs in a shift.
Essendo abituato all'ambiente medio in una cucina italiana vedere la calma con cui fai le cose e parli risulta quasi incredibile😂. Magari fosse così in tutte le cucine, rovinate purtroppo da un sacco di gente frustrata e con complessi di superiorità
Of course, I can make meals like this at home, and I love treating my loved ones when I have the time. It’s amazing that your friend has such a passion for Italian cuisine and such a great journey having a friend like that is truly special. Thank you so much for watching and sharing this story!”
I’ve said for YEARS that if I could make one law for the world, everyone must work at least one year in the restaurant industry. Doesn’t matter in what capacity. Dish washer, cook, server, food runner, doesn’t matter. One year once you turn 18. This world would be SOOO much different.
Thank you so much! A smooth service is always the goal, and I'm glad you noticed the pans-they're definitely a workhorse in the kitchen and a pleasure to use!
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 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!
After you scratch your behind you be certain that the gloves are changed. I was trained to swap gloves when changing tasks. Yet truth be told I have cooked plenty without them.
The gloves are there to provide friction from the sliminess of the food, specifically so that the food doesn't get under your fingernails and that the odor doesn't get absorbed into the cook's skin. THE GLOVES ARE WORN TO PROTECT THE COOK FROM TGE FOOD. THE GLOVES DO NOT PROTECT THE FOOD FROM THE COOK.
The gloves are worn to add friction to the cook's hands when dealing with slimy food and also from preventing food from getting under the cook's fingernails and also from the skin absorbing various food odors. THE GLOVES ARE THERE TO PROTECT THE COOK FROM THE FOOD, NOT THE FOOD FROM THE COOK.
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...
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!
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 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!
If this is what cooking during a rush was like I would have stayed a cook. Im sure this guy is better than I ever hoped to be after 1 year of cooking. However, this video is nothing compared to cooking 4 burgers to different temps, while cooking 3 flank steaks and 2 ribeye at all different temperatures. With 20 orders on 5 or 6 tickets behind those.
Thank you for sharing your perspective! Cooking during a rush is definitely intense, and managing multiple orders like that takes incredible skill and focus. I respect anyone who's worked through those kinds of shifts it's no easy task! My goal with these videos is to show a bit of the process, but I know it's never the same as the chaos of a real rush.
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!
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!
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.
Seriously, ten minutes in and not a hand wash or glove change in sight, and can’t tell how filthy they are because of the color. Touching everything and everyone in the kitchen.
Good question! Black gloves are often used in kitchens for practicality-they're durable, less likely to tear, and don't show stains as easily as lighter gloves. In my case, there wasn't a sink nearby, so gloves were the best option to maintain hygiene while handling food. Of course, proper glove-changing is always key!
@@DenisInTheKitchen you didn't change gloves after you touched your coworker multiple times, and then immediately touched the head of the spoon. Disgusting food safety practices, and justifying your lack of hygiene by saying there wasn't a hand wash station close is even worse. Do better, you give cooks like me a bad name
it was hilarious when she put the white stuff away and you had no idea, remind me of my aunt, always trying to tidy the kitchen and make stuff away haha
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.
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😂
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.
Watched it all. I like the tempo of production. Many of the stock ingredients such as pasta are partly pre-prepared and frozen or refrigerated. This is fine. I wish all my ingredients were already chopped up and ready to cook. Looks like a lot of people are eating seafood. It might be less expensive than red meat. Looks kinda hot back in there. Lots of love going around. No need to join the gym because this is the workout.
Watched it all. I like the tempo of production. Many of the stock ingredients such as pasta are partly pre-prepared and frozen or refrigerated. This is fine. I wish all my ingredients were already chopped up and ready to cook. Looks like a lot of people are eating seafood. It might be less expensive than red meat. Looks kinda hot back in there. Lots of love going around.
are those shells that you put around the pasta edible? I love your content, Im going to binge watch all of them, it would be great if you describe each dish in small words in each video when you start cooking them, amazing stuff
@@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.
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!
@@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
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
@@Deathmothgames LOL
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
@@filipe865бабушка итальянка в Бразилии это тоже самое что дедушка из Германии переехал в Аргентину ?😂
I'm an engineer, but i love to watch ppl from other professions and machines working as they should. You know every millimeters of the kitchen and it reveals from your moves and interactions with your colleges.
I guess its not your full speed, but you work efficient.
Satisfying to watching.
Btw that water boiler for the pastas are incredible tool.
Slow is smooth and smooth is fast
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
There's just something so mesmerising about watching truly professional people work , movements honed through nothing other than skill and repetition , an excellent watch
@@Babbason71il lavoro è bello se svolto correttamente, non si può pretendere un lavoro impeccabile se per 100 coperti ci sono solo due chef, puoi avere tutta la passione del mondo ma deve essere tutto proporzionale ,nella ristorazione vedo che ci vanno sempre a risparmiare, ogni volta che mangio fuori vedo sempre le stesse situazioni, personale ristrettissimo e stressato specialmente d’estate, confusione totale e lo dico su 8 ristoranti su 10. Per non parlare di quelli assunti senza qualifica( si vede solo guardandoli) certi ristoratori andrebbero istruiti con le basi prima di avviare certe attività 😂😂😂😂
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.
He says tomato, I say mind ya fuckin business nerd.
YOU GET MEE
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!
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
Chef Denis, I work at a fine dining restaurant in the US and OMG... Watching this video really melts my heart as even if it's busy, everybody still got their stuff together and is very focused on things they are responsible. It really reminds me of the kitchen I am working at at the moment. I am a gardne manger chef soon to be moved to either plancha or roast, but I am patiently moving towards the PASTA station as it is my dream to dance around the station with hot pans and building delicious flavorful sauces. I can only imagine how much work you guys put into prep thus making the service time - fun time with no "Ugh I am running out of pasta" or "I need rigatoni on the fly" etc.
Loved watching this video!!!
P.S. You are a really good source for me to learn Italian Kitchen dialect :D Can't wait to move to Italy and have this experience!
Cheers!
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.
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!
They didn't teach you what the word "chef" means?
@ what’s your point?
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.
@@Apøłłø-Corvinus most important, what was he cooking?
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!
I love watching these POV working at: it's just so relaxing and so enjoyable seeing how people managed how they work and how life looks like it to them
This is the first kitchen that i haven't seen people panicking during a rush. Yall are smooth.
What rush?
is this "rush" in the room with us right now?
This is a rush? There’s 2 orders?! Try 20 pages deep my dude!
Maybe their limit the size table.. instead of 4 dor 1 table, their limit to 2 person per table..
and limit the menu..
Easy to cook, and easy to maintain the standard..
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.
8:50 I want the right plate. It got a little more love than the left 😂😂
I thought I was the only one spotting that 🤣
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!
I would love little captions or subtitles showing what dishes you're cooking. I'd love to try and make some
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
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!!
Outstanding video. Please keep these coming.
Thank you🔥
When I look at the dynamic kitchen situation, I am in awe of the chef. A job that delivers consistent performance regardless of the environment and situation. I respect that.
This was very satisfying to watch. Brings me back to the good ole days of working as an entry level line cook excited to learn and grow!
I wish I was that confident and skillful to move around a kitchen so effortlessly like this guy...
Ipnotizzato, ho visto tutti e tre i video :D
Complimenti.
Grazie mille, mi fa molto piacere! ❤️
Picking out my ipods while working? "No problemas, I got gloves 😂😂😂
Let’s gooooooo! Keep ‘em coming, love these
Thank you! ❤️
It's honestly nice to watch how you cook. I'm sure it must be stressful working there but after awhile, and you learned everything, it must feel relaxing at times to just...make food at your pace
and enjoy the process instead of making it worth a michelin star.
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
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！
I was a line cook at a restaurant in a hospital...busy busy.
There are probably 200 orders in a breakfast there 250 for lunch...just 3 on the line, and i was on flat top..orders orders orders....running crazy... I loved it.
Sounds like an intense but rewarding experience! The rush of service and the energy of a busy kitchen can be addictive- it's where the real magic happens. Respect for handling the flat top under that pressure!
Keep those stories coming!
@DenisInTheKitchen It takes a different breed to do it...I kmow that to be true....I've watched many try...and it's not for them with high speed like that....and you make make sure it is all correct...cases of eggs in a shift.
Essendo abituato all'ambiente medio in una cucina italiana vedere la calma con cui fai le cose e parli risulta quasi incredibile😂. Magari fosse così in tutte le cucine, rovinate purtroppo da un sacco di gente frustrata e con complessi di superiorità
Wow! Super video and thank you so much for your sharing!
Greetings from The Netherlands❤❤
Thank you so much for your kind words and support! Greetings from Italy!
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!❤️
5:57 that slap was so personal😂
Ha finally another cook who has a large pincet as one of their favorite cooking implements!
こういうシェフは自宅でもこれくらい美味しいご飯を作れるんだろうなぁ
凄く美味しそう！
友達がイタリア料理が好きで、イタリアにシェフとして修業し始めて既に３年ですが、未だに帰ってきておりませんｗ
彼は忙しいけど仲が良い友達が沢山出来て毎日楽しいと言っていて、料理をしていても楽しいと思えると言っています。
Of course, I can make meals like this at home, and I love treating my loved ones when I have the time. It’s amazing that your friend has such a passion for Italian cuisine and such a great journey having a friend like that is truly special. Thank you so much for watching and sharing this story!”
Im amazed how often i see chefs cooking food without actually tasting it
I’ve said for YEARS that if I could make one law for the world, everyone must work at least one year in the restaurant industry. Doesn’t matter in what capacity. Dish washer, cook, server, food runner, doesn’t matter. One year once you turn 18. This world would be SOOO much different.
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 😂
Literally got so many insights on cooking while watching 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!
As someone who absolutely loves to cook and has really bad kitchen OCD, this kitchen area in specific is very clean and tidy.
Thank you so much! Keeping the kitchen clean and organized is a top priority it makes cooking smoother and more enjoyable. Glad you noticed!
What a beautiful execution of service! Those saute pans are beautiful too!
Thank you so much! A smooth service is always the goal, and I'm glad you noticed the pans-they're definitely a workhorse in the kitchen and a pleasure to use!
@@DenisInTheKitchen What material are the pans made of? Is it alluminium?
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❤️
Eggs, flour, salt and water. You got this!
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
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!
It is so comforting to see that he uses the exact same kitchen timer as I do 🙂
It’s a small but reliable tool, isn’t it? Great to see we share the same choice for timing precision!
what's the point of the gloves if you never change them neither wash the hands but touch everything with it?
After you scratch your behind you be certain that the gloves are changed. I was trained to swap gloves when changing tasks. Yet truth be told I have cooked plenty without them.
The gloves are there to provide friction from the sliminess of the food, specifically so that the food doesn't get under your fingernails and that the odor doesn't get absorbed into the cook's skin.
THE GLOVES ARE WORN TO PROTECT THE COOK FROM TGE FOOD.
THE GLOVES DO NOT PROTECT THE FOOD FROM THE COOK.
The gloves are worn to add friction to the cook's hands when dealing with slimy food and also from preventing food from getting under the cook's fingernails and also from the skin absorbing various food odors.
THE GLOVES ARE THERE TO PROTECT THE COOK FROM THE FOOD, NOT THE FOOD FROM THE COOK.
This is my 5 AM still not sleeping content
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 👌
Not bad in cleanliness. Seems like a clean kitchen. I like it.
Quando ha messo tre padelle sul fuoco ho cambiato posizione da sdraiato a seduto per aiutarlo. Questo video e' molto suggestivo, complimenti!!
Watching people work while I’m working 👍
What do you do for work that allows you to just watch other people work ?
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!
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 👍🏼
Ma sbaglio o è partito un 'str...za' a un certo punto? 😅
I just finished watching barista …from 2 am to 3 am …now time to watch this 😂
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 🤣
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!
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.
If this is what cooking during a rush was like I would have stayed a cook. Im sure this guy is better than I ever hoped to be after 1 year of cooking. However, this video is nothing compared to cooking 4 burgers to different temps, while cooking 3 flank steaks and 2 ribeye at all different temperatures. With 20 orders on 5 or 6 tickets behind those.
Thank you for sharing your perspective!
Cooking during a rush is definitely intense, and managing multiple orders like that takes incredible skill and focus. I respect anyone who's worked through those kinds of shifts it's no easy task! My goal with these videos is to show a bit of the process, but I know it's never the same as the chaos of a real rush.
Raw shellfish to garnish without changing gloves... I don't know dawg.
FK the gloves.
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!
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!
lots of frozen not fresh
@@voir-dire awe somebody is upset. Maybe stop chewing on crayons?
@@ZaddyZushiino, he was just correcting the person who thought it was fresh.
This is the calmest pasta station I've ever seen...
I could watch this stuff ‘til the cows came home. So intriguing, and yummy looking.
Thanks!
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.
Seriously, ten minutes in and not a hand wash or glove change in sight, and can’t tell how filthy they are because of the color. Touching everything and everyone in the kitchen.
Possibly driven by black gloves in online video content and now everybody feels like they need to wear them
Good question! Black gloves are often used in kitchens for practicality-they're durable, less likely to tear, and don't show stains as easily as lighter gloves. In my case, there wasn't a sink nearby, so gloves were the best option to maintain hygiene while handling food. Of course, proper glove-changing is always key!
@@DenisInTheKitchen you didn't change gloves after you touched your coworker multiple times, and then immediately touched the head of the spoon. Disgusting food safety practices, and justifying your lack of hygiene by saying there wasn't a hand wash station close is even worse. Do better, you give cooks like me a bad name
@@cameronbates9185 This chef, showing every detail of his process and doing a fantastic job and he’s giving you a bad name? SMH.
Отличное видео. В обеденное время заходит на ура ) Снимайте почаще!
❤️❤️❤️
this is oddly satisfying to watch
it was hilarious when she put the white stuff away and you had no idea, remind me of my aunt, always trying to tidy the kitchen and make stuff away haha
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.
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
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 think it's the poutine
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😂
You never know what true "busy" is until Expo starts running out of space 46:45 was my pet peeve
12:40 Thank you! That wayward ravioli was severely messing with my OCD. Ahhh...
И понравилось, что позитивная атмосфера в коллективе!
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.
@@johnjoeson3115also in and out of the freezer grabbing handfuls of pasta. No one with food allergies should go to this restaurant
Watched it all. I like the tempo of production. Many of the stock ingredients such as pasta are partly pre-prepared and frozen or refrigerated. This is fine. I wish all my ingredients were already chopped up and ready to cook. Looks like a lot of people are eating seafood. It might be less expensive than red meat. Looks kinda hot back in there. Lots of love going around. No need to join the gym because this is the workout.
Watched it all. I like the tempo of production. Many of the stock ingredients such as pasta are partly pre-prepared and frozen or refrigerated. This is fine.
I wish all my ingredients were already chopped up and ready to cook. Looks like a lot of people are eating seafood. It might be less expensive than red meat. Looks kinda hot back in there. Lots of love going around.
are those shells that you put around the pasta edible? I love your content, Im going to binge watch all of them, it would be great if you describe each dish in small words in each video when you start cooking them, amazing stuff
47 min bro thank you aha 🇧🇪❤🇮🇹
Thank you for watching!
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
THANK YOU CHEF👌
❤️❤️
I really wish such a place existed in my city, everything looks amazing and delicious!
Thank you!❤️😍
Wow Olive Garden kitchen is nice
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.
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.
This kitchen wouldn't even look busy if you put the video on 2x speed.
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!
Dopo aver visto questo video 10 volte conosco così bene questa cucina che potrei iniziare domani
I use 6 burners all at once and that is not even busy for me. What is this guy saying
I used to run a saute station that had 12 burners going all at the same time. It's this dudes first day
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 😂