Your mise en place has taken a beating through the course of service, but you are still pumping out beautiful food like a boss. Congratulations Chef. I would go to war at your side any day.
Criminally underrated position long hours and getting paid low wages. These people deserve more respect because they are cooking and preparing cuisine.
@@tonkadriver1833 I used to work in a kitchen. they are the first ones there and the last ones to leave every shift. They usually get paid minimum wage and have to clean the entire kitchen every night which usually takes at least an hour which they dont get paid for
I just had to quit my first kitchen job.(no prior food service work). Making hot and cold sandwiches/subs, breakfast/lunch/dinner.I only lasted 4 days but was split by a 2 day break. I found myself not ever being hungry and got pretty sick after not eating. I quickly found the kitchen is not my niche. Mad respect for what these guys do.I loved how busy it was and also found myself slogging through the busy lunch hour. I wish I could have stuck it out and got better with time but health had to come first at this point.
@@evanj6846 I definitely would have but I’ve got prior stomach issues that were made worse from smelling all the grease. It literally made me nauseous to the point where eating was extremely difficult. I’m back to warehouse work again and making better money than i was there . Food service just isn’t possible for me.
Chef for 20 yrs and you couldn't pay me enough to work on a small kitchen like that. Much respect for people that can work in small closet kitchens like that.
6 souffle 5 steaks 3 salmon 1 half chicken 2 lamb thats 17 by chef in red n plus the other plates the cook made that's 20+ in 5 minutes I bet thats a big party order. I only eat at restaurant that have this much percision and love well done.
Awesome work. Great looking job. So what is your way of keeping temps? How do you remember which ones are rare, medium rare, medium, etc? But awesome job. That wasn't all one table was it?
wow.....I am exhausted from just watching.... thumbs up to that cook...* I think those were huge Lamb Chops at the end.....looked pretty darn good too...!! ;-)
I hate working with pots and pans with no rubber on the handle cause over time they either melt or disappear, so you gotta get used to keeping that rag in your hand
Ive beem cooking at home and went to culinary school a few years back. Just got my 1st kitchen job on prep for a few weeks and then they moved me on saute and it is kicking my ass.. Today will be my 5th day but i dont know if i can hang, i think i am in over my head and im feeling like a kitchen job isnt for me.. its mentally and physically exhausting. Never felt soo worn out and tired, mad respect to those who have been doing it for a while.
Keep at it.. don't quit! Learning a new station takes about two months of hard work. It gets easier as you go in; come in earlier thank your scheduled time even if you don't get paid, that way you have time to set yourself up. As you get better you will be able to come at your time. In the struggle is where we grow! If it was easy everyone would do it!
I've been at it for about 4 years now and every new line is tough. OP is right - about 2 months to get the hang of it. Expect to have tickets back up and people holler for stuff that is NOT ready - this is super normal. You'll get better. Keep improving, listen to your coworkers and your chef. Take their criticism in stride, once you get it down grinding through tickets in a rush is one of the best feelings out there :) Good luck!!
No fancy camera work, interviews, or dumb music in the background. Just raw cooking from seasoned professionals doing their jobs and working as a TEAM. Nice work
there were 5 things that i saw in this video! 1. the food looked absolutely delicious! i could live off that kind of food!!!!!!!!!!! 2 presentation! the presentations looked pretty good as well!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 3 fighting! i saw absolutely no fighting! 4 yelling! i saw no one yelling or screaming things like hurry up hurry up you are going way too slow! that is very important!!!! not to yell at a cook or a server :D and the 5 most important thing i saw was teamwork!!!!!!!!!!!! everyone was working together as a team!!!!!!!! working together as a team is very very very very very very important weather it is a restaurant a car was or any type of business!!!!!!!!!!!!!!!!!!!!!!!!!!!! all i saw is that they all were getting the job done! making sure the food was nice and hot that everything looked delicious and tasty and good to eat :D even though i am not a chef i know good food when i see it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! nicely done guys nicely done!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Everything is nice except kitchen What is inside that white bowl you take out from the Owen are you give this with steak or serving as it is You doing welll good luck mate
I work in a super high volume kitchen, so it doesn't really seem "busy" to me either. Even if they didn't have someone from the line record, if it was truly busy everyone would be involved.
Dade Conley He just pumped out almost twenty dishes on camera and you’re still hating? Let us see your vids. High volume kitchen with people who actually know what they’re doing equals the ability to record.
3:49 "Hope youre wiping those plates...." 4:27 "Apparently not" Looks like a good cook, but the plating is slacking.... Sauce dripping off the plate, you have a towel in your hand! clean the plates before sending them.
It looks to me like raab...and you definitely grill that. Plus, on a line that tight....you do what you have to to get the food out...if that means picking up raab on the grill instead of a pan...that's what you do. We used to call it practicing system D.
Small kitchen hot Af! Food presentation can be better. I wouldn't be surprised if a food client complained about the food to the server/food runner or waiter. The Line Cooks at the restaurant I worked kept their food appeal to a 10. Any who, nice to see how things are at other restaurants.
Cooking 101 what the fuck that's cooking 10000000000001 these dudes were getting down!!!!!!!!!!! now you picky ass fuck faces can see what really goes on in the back of the house!!!!
As a cook, seeing service like this gets my blood pumping as if i was in that hotline cookin alongside. Respect.
Same here how long you been in the business?
No vales madre morro.
Same
@@chefmesser420 since 2013
never been a cook but i can see it. such a tight space and coordination involved.
Your mise en place has taken a beating through the course of service, but you are still pumping out beautiful food like a boss. Congratulations Chef. I would go to war at your side any day.
I applaude you for this comment sir. 👏👏
Theres gonna be alot of prep work after this
Criminally underrated position long hours and getting paid low wages. These people deserve more respect because they are cooking and preparing cuisine.
How do you what these guys get paid? Are you one of their wives?
@@tonkadriver1833 Clown comment.
@@tonkadriver1833 I used to work in a kitchen. they are the first ones there and the last ones to leave every shift. They usually get paid minimum wage and have to clean the entire kitchen every night which usually takes at least an hour which they dont get paid for
@@LabSkaterPussies Guarantee you they’re not making minimum-wage
As a chef myself, time do pass quicker than most other jobs so it's not really a sacrifice we are constantly aware of while on the job.
Doesn't matter what the job, I love watching masters at work.
Did line work 8 years. It's a grind! Need to credit these guys.
Puttin us line cooks on the map brother salute from a line cook brother
Respect. These two are humpin some food out.
Respect to the chefs! About that choice of word tho…🤔
I just had to quit my first kitchen job.(no prior food service work). Making hot and cold sandwiches/subs, breakfast/lunch/dinner.I only lasted 4 days but was split by a 2 day break. I found myself not ever being hungry and got pretty sick after not eating. I quickly found the kitchen is not my niche. Mad respect for what these guys do.I loved how busy it was and also found myself slogging through the busy lunch hour. I wish I could have stuck it out and got better with time but health had to come first at this point.
Bro.....you gotta push yourself. You gave up. 4 days? The way you're talking sound like years. Good luck to you, my man.....
@@evanj6846 I definitely would have but I’ve got prior stomach issues that were made worse from smelling all the grease. It literally made me nauseous to the point where eating was extremely difficult. I’m back to warehouse work again and making better money than i was there . Food service just isn’t possible for me.
Quite relaxing this was! Good Brasserie style,good CHEF, nice one fellas!!
Artistry at its finest. I watched this to learn. Thank you for the video!
It's shit like this that doesn't let me forget that I still love it. This is what a real kitchen looks like. Great work.
Now, this is the line work I love. Awesome, guys!!
Chef for 20 yrs and you couldn't pay me enough to work on a small kitchen like that. Much respect for people that can work in small closet kitchens like that.
There isnt enough of this kind of stuff on youtube
nice flow guys.. great looking plates....id have a lot of fun working with you dudes!
6 souffle 5 steaks 3 salmon 1 half chicken 2 lamb thats 17 by chef in red n plus the other plates the cook made that's 20+ in 5 minutes I bet thats a big party order. I only eat at restaurant that have this much percision and love well done.
Except for they're mac and cheese not souffle.
not every restaurant is like this lol
6 French onion soups, Not salmon and 2 pork chops. corrected for ya.
Awesome work. Great looking job. So what is your way of keeping temps? How do you remember which ones are rare, medium rare, medium, etc? But awesome job. That wasn't all one table was it?
a desk bell would be much better than the jingle bell
Must be nice having a buddy to cook with. I do all the cooking at my job.
That's not sustainable, no matter how you spin it. Hope you found a co-worker within the last year this comment was posted
wow.....I am exhausted from just watching.... thumbs up to that cook...* I think those were huge Lamb Chops at the end.....looked pretty darn good too...!! ;-)
Love this guy he knows his stuff.
What a grafter this chef is...you sir..I salute you
I hate working with pots and pans with no rubber on the handle cause over time they either melt or disappear, so you gotta get used to keeping that rag in your hand
Great Job Chef... Really
Much respect to you guys
Salute! Kitchen rock stars!
Keep calm and chef on, brothers
Such an undervalued profession
I hate when a whole table orders the same dish
Dudes killing it on the line but as a cook if i had some guy that close to me he best believe he’s guna get burnt
you guys are good, food looks great
Nice work! Like a boss!
Chef What did you Put on those steaks at 5:15? Seems tasty
This looks to me like the worst job in the world. The heat, the cramped space, the pressure, the repetition. Hats off to the chefs.
Definitely wouldn't want my 30 plus dollar steak sitting next to the sink. - Private Chef
We can tell whose never actually worked in a commercial kitchen before.
the support local music shirt is dope
Could watch this for hours
i am confused, where are all the microwaves?
no they where just the ovens to conserve the heat i guess
Ive beem cooking at home and went to culinary school a few years back. Just got my 1st kitchen job on prep for a few weeks and then they moved me on saute and it is kicking my ass..
Today will be my 5th day but i dont know if i can hang, i think i am in over my head and im feeling like a kitchen job isnt for me.. its mentally and physically exhausting. Never felt soo worn out and tired, mad respect to those who have been doing it for a while.
Keep at it.. don't quit! Learning a new station takes about two months of hard work. It gets easier as you go in; come in earlier thank your scheduled time even if you don't get paid, that way you have time to set yourself up. As you get better you will be able to come at your time. In the struggle is where we grow! If it was easy everyone would do it!
I've been at it for about 4 years now and every new line is tough. OP is right - about 2 months to get the hang of it. Expect to have tickets back up and people holler for stuff that is NOT ready - this is super normal. You'll get better. Keep improving, listen to your coworkers and your chef. Take their criticism in stride, once you get it down grinding through tickets in a rush is one of the best feelings out there :) Good luck!!
High caliber human activity without death....except the seered flesh.
One word: EXPERIENCE
That is the clown car of ovens.....you just kept pulling stuff out!
😂😂😂
No fancy camera work, interviews, or dumb music in the background.
Just raw cooking from seasoned professionals doing their jobs and working as a TEAM.
Nice work
This cook is awesome!
Sir, I said Medium Well.
This is Medium!
What's the veg for that veal? And was that carrot puree?
Sloppy but gets the job done. Tiniest dishwasher
id rather eat on a restau like this than those ones that wears fancy chefs gears and are expensive as fck
Mad respect.
Looks great. I disliked the messy soup/Mac and cheese serving dishes but that’s a minor stylistic gripe
Think it's French onion
Ya burned that one, yer fired!
there were 5 things that i saw in this video! 1. the food looked absolutely delicious! i could live off that kind of food!!!!!!!!!!! 2 presentation! the presentations looked pretty good as well!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 3 fighting! i saw absolutely no fighting! 4 yelling! i saw no one yelling or screaming things like hurry up hurry up you are going way too slow! that is very important!!!! not to yell at a cook or a server :D and the 5 most important thing i saw was teamwork!!!!!!!!!!!! everyone was working together as a team!!!!!!!! working together as a team is very very very very very very important weather it is a restaurant a car was or any type of business!!!!!!!!!!!!!!!!!!!!!!!!!!!! all i saw is that they all were getting the job done! making sure the food was nice and hot that everything looked delicious and tasty and good to eat :D even though i am not a chef i know good food when i see it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! nicely done guys nicely done!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
The food is better when no one on the line speaks the same language
Steak and I’m guessing Mac n cheese looks awesome
Everything is nice except kitchen
What is inside that white bowl you take out from the Owen are you give this with steak or serving as it is
You doing welll good luck mate
Omer Omer baked mac & cheese...
Ù guys are crazy how do u keep it all together
nice flow!
Worlds smallest line.
Looks not a fancy. But this is real local restaurant kitchen.
You rock
Yeah, no I don't want to open a restaurant any more. Too much work!!
All I can say is Wow..
Chef you cooked those steaks in the oven o you put in the grill and then finish in the oven? 😁
Started then on the grill but i flash them in the oven..
They should be the ones earning the gratuity.
So satisfying
No hats no gloves
You are FUCKING BEAST!!!!! much respect HATS OFF MY FRIEND !!!!
Small ass Kitchen lots of farts in the air
what is that ringing noise?
How much for a steak minus the dishwater splashed all over it?
"fools that cant cook" > referring to your staff? i dont get it? i salute you line cooks though.
Steaks not under heat lamp getting cold
Eazy
What’s the name of the resteraunt,location?
That was New Paltz, NY
The garbage that they serve in restaurants is CRAZY 🤪
You talking in general or this restaurant in the video?
@@GhostGrind all restaurants including his
whats the other 2 doing in the front??
Burcey B the young lady is expediting and i assume the guy is working a soup station
"Soup station." That gave me a chuckle. I'm believe pantry or garde manger is the station you're trying to think of.
Food runners
this reminds me of a restaurant in White Plains, NY. The restaurant it's ugly as fuck but the Food is delicious
I miss the other guy with tattos from the other video
why? lol
🙂
Don't know what that was but it looks hella good
The pan in the line are Improper the pan probably not to temp
No gloves ??
How are they that “busy” but someone can be in the way recording?
Someone whos not on the line cooking thats how
I work in a super high volume kitchen, so it doesn't really seem "busy" to me either. Even if they didn't have someone from the line record, if it was truly busy everyone would be involved.
Involved in the service that is
Dade Conley He just pumped out almost twenty dishes on camera and you’re still hating? Let us see your vids.
High volume kitchen with people who actually know what they’re doing equals the ability to record.
3:49 "Hope youre wiping those plates...."
4:27 "Apparently not"
Looks like a good cook, but the plating is slacking.... Sauce dripping off the plate, you have a towel in your hand! clean the plates before sending them.
on 3:39
He told his servers to wipe up those plates
Bro come back and make more videos please
Ill start making vids soon, i dont work the line like i used too anymore
@@Lui1981hn why no chef? You got enough?
@@T0P0H0T will start again soon! Just my role is different i don’t cock much anymore!
@@Lui1981hn oh i get it!
0:53 You don't grill lettuce
It looks to me like raab...and you definitely grill that. Plus, on a line that tight....you do what you have to to get the food out...if that means picking up raab on the grill instead of a pan...that's what you do.
We used to call it practicing system D.
Flaring in saute pans like the one's used causes food to taste metallic...terrible line cook habit.
Nathan Arbuckle what would you do otherwise, if you were in the middle of a rush, and was just yourself and one other cook?
@nathan arbuckle, stfu noob
Not all lines have French tops.
Dirty burnt cup wipe it down
Small kitchen hot Af! Food presentation can be better. I wouldn't be surprised if a food client complained about the food to the server/food runner or waiter. The Line Cooks at the restaurant I worked kept their food appeal to a 10. Any who, nice to see how things are at other restaurants.
Mate you have no idea, if you u and your brigade are so good , then post some videos. Otherwise, be quite
You can keep you’re yelp elite status and leave the professionals alone
The presentation was fine, did you see how large those portions were? It's not a 5 star place & doesn't pretend to be.
Cooking 101 what the fuck that's cooking 10000000000001 these dudes were getting down!!!!!!!!!!! now you picky ass fuck faces can see what really goes on in the back of the house!!!!