Congrats on all your accomplishments and don't stress or sweat the small stuff. Progress not perfection! Another great video, really enjoy your content! Cool to see your comfort on the line, and the budonoki guys seem so adorable💜
I learn so much from your video. Not to feel guilty, sharing, the feel goes through when we start something, the doubt everything is peaceful and makes me feel better. I am from Bangladesh, I really wish I could try your dishes.
Thank you for another awesome vlog! I love your reflections and details of the insane amount of work, precision, timing involved in a restaurant kitchen. There are so many cogs! It would amazing to see your recipes wherever they get posted!!
Thank you for showing the realness of the restaurant industry & how much work goes into everything it takes to make them run. It’s definitely not for the faint of heart. Im not a chef, but a bartender & server for the past 10 years
Can’t wait to see the next chapter of this pop up development! Thanks for also sharing the mental health progress too. Not enough people talk about it so openly.
Man I knew you worked hard H but never knew how hard you worked to bring all these dishes and recipes to us, on top of vlogging and taking us behind the scenes nonetheless. I feel like a broken record by saying it but we really appreciate you and all you do to bring your world to us! Cant even begin to describe how much of a relatable inspiration you are man lol
Congrats brother 🎉🎉. I wish that I could have the same opportunity as you do. I love cooking but could not find the time and this much effort to do this kind of stuff just yet. Will keep following your journey
the video may be titled "the calm before the storm," but coming home from work to watch this makes me feel so relaxed everytime you post. Thank you for being so genuine and I love the pacing and length and content of these vlogs!
Fantastic videos man! Can't wait to do something cool like this one day. Could you please tell what camera you use on your person, when your in the kitchen. Is it a GoPro that clips to your apron?
It is so cool to see a self-taught content creator cook branch out into the restaurant industry and bring his viewers along for the ride! I have always enjoyed restaurant/food culture media (chef biographies, Lucky Peach, Chef's Table, etc.), but have never seen someone approach the industry through vlogging and having been a content creator first and foremost. I personally went to culinary school and worked as a line cook for 3+ years (before quitting due to an injury) so your videos of recipe creation and testing, ordering, prep work, learning from other cooks, line cooking, and general back of house camaraderie feels very nostalgic and true to life for me. :') Also the fact that you're talking about producing a cookbook with Chris Ying is just legendary. Keep it up!
Good on ya brotha!❤ love the vlogs! People don’t understand how hard a chefs job is. - Sincerely, a home cook who’s worked in the business for 5 years but got out of it because it wasn’t my passion. I love your videos! Well edited, you’re doing the damn thing. Good on you bro!
@ Miso dressing: Soy has lecithin just like mustard and egg yolk thus why it’s a great emulsifier. Soy lecithin a super common emulsifier in processed foods and snacks!
In all honesty and trying to give the best advice as someone who wants to see you succeed in this industry. You mention you want your own fine dining restaurant so it’d probably be best to work in a kitchen like Budonoki for a year at least to adjust to the lifestyle and honestly learn real world situations like you did with the blanching over steaming situation, you got god given talent and you just need experience to flourish
If you can’t make it to the gym. Just bang out some push ups and body weight squats when you get out of bed to at least etch resistance training into your daily regimen. May not seem like much but it’s more of a mental and discipline thing.
I realized something. The restaurant i worked at had a small ass kitchen and barely any breathable space. I wasn't the chef or anything but i was always in the kitchen. Seeing how wide and spacious this is made me realize how messed it was at work.
1:21 Which recipes? all please. I'm interested in all of them. What'd also be cool is if there are notes with it, what your thought process was with the recipe, what taste you wanted to achieve, what memories/tastes you associate with the dish, why you changed x,y and z, all the whys and hows etc etc.. That'd be interesting to know tbh. You know..like in a Cookbook :)) Love this Vlog, Keep up the good work but dont pressure yourself too much!
thank you for the suggestions! def add to the cookbook notes! as for the recipes, i think i may try substack, they are all on google sheets at the moment so i wanna find the easiest way to share thank you for supporting by watching and commenting!!!!
@@hwoo.lee Of course I support you in any way I can, from the other side of the Pond in Europe, sadly can't attend one of your pop-ups. But I find your path, this career of yours insanely interesting. How you approach and do things in the Cooking Industry. Also how authentic you deliver it to us. Greatly appreciated.
Wow...can't believe i came back to watch the last 30 seconds of this long @$$ video only for you to come for my dishwasher=drying rack habit. 😤 And just when I thought this was a safe space.😅
dude i love ur videos, but the subtitles are too fast. i find myself rewinding to read them . i don't mind reading, but you could leave em on screen longer
Cant get enough of this kitchen, vibes are immaculate! Love how Keita is becoming less camera shy!!
The bottle of Krug was a nice touch!!
twist the bottle, don’t twist the cork!
and i know :) i love this team
This journey of yours makes me want to start mine in the world of pastry chefs and bakers, it is really inspiring. Thank you for that!
i’m so happy to hear that, and someone once told me this quote:
“follow your heart, but check with your head”
Really love all this long form stuff, really really hoop you keep this up. 🙏
more to come, the long form will continue as long as i live 🤪
Congrats on all your accomplishments and don't stress or sweat the small stuff. Progress not perfection! Another great video, really enjoy your content! Cool to see your comfort on the line, and the budonoki guys seem so adorable💜
I learn so much from your video. Not to feel guilty, sharing, the feel goes through when we start something, the doubt everything is peaceful and makes me feel better. I am from Bangladesh, I really wish I could try your dishes.
Thank you for another awesome vlog! I love your reflections and details of the insane amount of work, precision, timing involved in a restaurant kitchen. There are so many cogs! It would amazing to see your recipes wherever they get posted!!
I will post all the recipes in the next vlog!!! And thank you!! Im so happy to hear that these vlogs have some value to you guys ☺️
The recipes are posted in my substack! open.substack.com/pub/hwoo/p/recipes-from-the-h-woo-and-budonoki?r=k5w3p&
Thank you for showing the realness of the restaurant industry & how much work goes into everything it takes to make them run. It’s definitely not for the faint of heart. Im not a chef, but a bartender & server for the past 10 years
Chef Justin is an amazing being man, absolutely love his energy
Can’t wait to see the next chapter of this pop up development! Thanks for also sharing the mental health progress too. Not enough people talk about it so openly.
Man I knew you worked hard H but never knew how hard you worked to bring all these dishes and recipes to us, on top of vlogging and taking us behind the scenes nonetheless. I feel like a broken record by saying it but we really appreciate you and all you do to bring your world to us! Cant even begin to describe how much of a relatable inspiration you are man lol
🥹 thank you @raygequit
i’m thankful that this is also my job, because i wouldnt do this unless i loved it 🥰
Congrats brother 🎉🎉. I wish that I could have the same opportunity as you do. I love cooking but could not find the time and this much effort to do this kind of stuff just yet. Will keep following your journey
Hey man, mad respect for showing us everything you’re going through. Personally, I’d love to see all your recipes, but specifically the basil oil!
This is great seeing the behind the scenes. Would love to see your recipes in the future! So much to learn!
hey h woo, i always do yoga or stretching on the days that I dont want to make it to the gym before work. It helps a lot with the toll on the body.
looks so nice to work here. such a good atmosphere and so many great people!! so happy for you h ❤
the video may be titled "the calm before the storm," but coming home from work to watch this makes me feel so relaxed everytime you post. Thank you for being so genuine and I love the pacing and length and content of these vlogs!
Appreciate you opening up and being really honest about the introspective side of yourself
Always appreciate your vlogs .
Fantastic videos man! Can't wait to do something cool like this one day.
Could you please tell what camera you use on your person, when your in the kitchen. Is it a GoPro that clips to your apron?
It is so cool to see a self-taught content creator cook branch out into the restaurant industry and bring his viewers along for the ride! I have always enjoyed restaurant/food culture media (chef biographies, Lucky Peach, Chef's Table, etc.), but have never seen someone approach the industry through vlogging and having been a content creator first and foremost. I personally went to culinary school and worked as a line cook for 3+ years (before quitting due to an injury) so your videos of recipe creation and testing, ordering, prep work, learning from other cooks, line cooking, and general back of house camaraderie feels very nostalgic and true to life for me. :') Also the fact that you're talking about producing a cookbook with Chris Ying is just legendary. Keep it up!
Awesome to see how this all turned out!
Thank you for your efforts
Dude amazing content man I feel like I’m part of the team just by watching the video I learn a lot just by watching your content 💯💯
thank you for the music thing, i asked recently about your music and now you play music from one of my most listened to artists!
Good on ya brotha!❤ love the vlogs! People don’t understand how hard a chefs job is. - Sincerely, a home cook who’s worked in the business for 5 years but got out of it because it wasn’t my passion.
I love your videos! Well edited, you’re doing the damn thing. Good on you bro!
that brown butter samjang(?) recipe pls! ❤
yaaayyy, another video!! thanks always for sharing your life with us 😊
Hi....Glad to see you spread your food love.,💞💞
Admin work the bane of everything but the only way to build something for tomorrow, so good luck!
another great video. thankyou sir
Can confirm - I'm a cook, not even a chef, and working those 6 day weeks happens all too much so I feel for you!😭😭
can't wait to see it drop a link for the recipe!
Thank you for inspiring me chef thank you thank you 🙏🙏🙏
The colour on the basil oil 😍
Very inspiring 🙏
gotta see this dude dj some parties too hes always bumping house music the whole video
Will Clarke is goated
Great vid
Love your Vlogs
God i just love you chef 🤭
@ Miso dressing: Soy has lecithin just like mustard and egg yolk thus why it’s a great emulsifier. Soy lecithin a super common emulsifier in processed foods and snacks!
You should release all the recipes and share it. I would totally give some of these a shot.
It's never swearing if you are a Chef this utterances are the best for certain occasions ❤❤
sales cures allllll
Hell yeah : D
In all honesty and trying to give the best advice as someone who wants to see you succeed in this industry. You mention you want your own fine dining restaurant so it’d probably be best to work in a kitchen like Budonoki for a year at least to adjust to the lifestyle and honestly learn real world situations like you did with the blanching over steaming situation, you got god given talent and you just need experience to flourish
❤
If you can’t make it to the gym. Just bang out some push ups and body weight squats when you get out of bed to at least etch resistance training into your daily regimen. May not seem like much but it’s more of a mental and discipline thing.
Awesome vlog
What cars he driving
수고 하셨읍니다. woo!!!
not a want but a need for that brown butter ssamjang recipe/short PLEASEEEE
Solid vid bro
I realized something. The restaurant i worked at had a small ass kitchen and barely any breathable space. I wasn't the chef or anything but i was always in the kitchen. Seeing how wide and spacious this is made me realize how messed it was at work.
Just started culinary school, wish me luck👍🏼
Link the spreadsheet on Google sheets?
1:21 Which recipes? all please. I'm interested in all of them. What'd also be cool is if there are notes with it, what your thought process was with the recipe, what taste you wanted to achieve, what memories/tastes you associate with the dish, why you changed x,y and z, all the whys and hows etc etc..
That'd be interesting to know tbh. You know..like in a Cookbook :))
Love this Vlog, Keep up the good work but dont pressure yourself too much!
thank you for the suggestions! def add to the cookbook notes!
as for the recipes, i think i may try substack, they are all on google sheets at the moment so i wanna find the easiest way to share
thank you for supporting by watching and commenting!!!!
@@hwoo.lee Of course I support you in any way I can, from the other side of the Pond in Europe, sadly can't attend one of your pop-ups. But I find your path, this career of yours insanely interesting. How you approach and do things in the Cooking Industry. Also how authentic you deliver it to us. Greatly appreciated.
Keep it up bro!!
GOAT!
whats the veg in between the chicken on the skewer ? i wanna say scallion it just looks big
tokyo negi or dae pah (korean), basically large green onion
awesome video and i see the gym progress in your forearms DAMN
Drop the secret recipe plss. Many thanks ❤
To this day, I still use the dishwasher as a drying rack.. 🤣
Definitely make a substack!
Is this the first industry cook vlog?
0:41 to 0:48 😂😂😂 need to pause this moment and zoom in...
Wow 3 hours and little amount of views I'm surprised
The best part of working in restaurants is that you can skip the gym, just put up a few trucks a week and you'll be fine.
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You should do home workouts instead of the gym. Saves time and you still get a good lift. Congrats on the pop up!
who has the aux cord and why are they only playing mariah carey
Probably just playing the 80s radio channel😂
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dont skip gym if youre doing
Ты красавчик ! Продолжай в том же духе бро ! 🎉
genuinely excited when ur vids come up! thank you for making content h 🫶
its nearly impossible to bulk up while working in a kitchen
Love your work and agree the cussing is not your best. You might be inspiring kids to cook and don’t know it.
Wow...can't believe i came back to watch the last 30 seconds of this long @$$ video only for you to come for my dishwasher=drying rack habit. 😤 And just when I thought this was a safe space.😅
dropping a .
!*
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……
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First
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dude i love ur videos, but the subtitles are too fast. i find myself rewinding to read them . i don't mind reading, but you could leave em on screen longer
no idea what to comment so .
dot comment
noice
Omg! that sweet boxer baby 🥰
Betterhelp sucks
:) .
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Deez
🥜
@@hwoo.lee I am honored.
Algorithm comment. Hope it works
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