This guy has not been short on money for a LONG time now, his family is wealthy and one of his other restaurants has been an absolute smash hit in LA. It's probably been an absolute gold mine since his partner was so eager to help Funke with another restaurant. If he is still working like this, well... more power to him.
I had never looked at it as a "mental Mise En Place," that when you set up your station, your station is also setting up your mind for the task ahead. I'm going to consider that moving forward with my personal crafts and hobbies. Thanks Chef.
Funke is one of the greats. Made a thousand pasta doughs before I got it down and bought his pasta book. Not many chefs still roll out pasta by hand anymore and especially considering my dude is doing 500+ covers a night. Earns every bit of respect he receives. Would love to stage in one of these places just to get a peek at how he thinks and operates. Beautifully done!
I really felt him when he said he was tired of trying to make food look like something else. I reached the same burnout and also went to simple, extremely fresh ingredients that tasted like they were supposed to. Even now being a retired Chef I still create my dishes with that same thought. While I miss the creativity being a Chef allowed me to have, I certainly don't miss the hours! Cheers...
Chef Evab Funke went to my highschool, and he did a career day in which he talked about his restaurants and how he got to where he is today. Overall great guy and I cant wait to try his food one day.
It'd would be a pretty boring series tbh. Most restaurants even michelin star restaurants don't ever really splurge on staff meal. Staff meal normally consist of whatever is leftover/will go bad soon and it's usually very basic even in high end restaurants. It's also very rare for the head chef to cook staff meal, normally it's the sous chef or a line cook. Where the staff lucks out is menu tastings, whenever an item is added to the menu or the menu is changed normally staff always gets to try it even chain restaurants do this. I worked in several restaurants and catering companies in NYC (chain, high end, michelin star, and privately owned), staff meal was always lowkey basic.
@@georgzwiebel9585 staff makes bank at these places, what are you blabbering about. Do you know how much is a 20% tip here? You probably don't earn that in a day.
You should watch the documentaries of him a few years ago. He was the classic temper tantrum chef. Now that he is on TV more he is cleaning his act us to be the new Eric Ripert
"Italian food is 90% ingredients and 10% technique" ...then proceeds to make a bunch of technically difficult pasta shapes with a focus on minute changes in his staff's technique🤣
@@danielh6083 yes of course. but Italian chefs tend to make a religious virtue out of simplicity and ingredients, and consequently misrepresent the importance of their technique.
Working 7 days a week, for more than 12 hours a day, is not healthy. However passionate you are, it's impossible to care for yourself in that scenario.
I did it and end up in hospital for four months. Exhausted till the point my spine was not holding together anymore. End up with permanent spine nerve injury.
I did learn food costing at my culinary school. They pretty much taught us to manage an entire kitchen in that program. Worth every penny. Edit: Capsicum Culinary Studio in SA, I attended the Cape Town Campus.
I happen to watch it another time and am still impressed by his enthusiasm, knowledge, experience and irresistible passion for food as well as his craft and details
maybe the difference is in the pronunciation between languages but in italian we tend to order the longer word first, so if you want to write the menu with the dish names in native it should be Prosciuto e Melone/Fichi.
All the respect to his passion and craft, but alone working 7 days a week yet alone saying 100 hours a week over 7 days are easy, is wrong on so many levels. That is still a bit more than 14 hours a day.
I was working 8 hours 7 days per week for six months at this restaurant as an exec chef. It was tough. I had no life. You do get accustomed to it but I do not recommend it at all.
Wow refreshing to hear a chef say he was done with one style of cooking , manipulation of proteins/ veg of his past cooking to change direction and philosophy, and to be very food / seasonal cooking driven , his food looks delicious, kind of finds that middle ground of my favorite chefs Alice Waters and Thomas Keller
If you’ve never been to Funke their roof top is so amazing and fun!!!! They serve non-alcoholic drinks too, they taste amazing! The whole restaurant I thought was pretty nice
It's been decades since I lived in Italy. That fig & prosciutto looked delicious. Too bad it isn't something you can send to the East Coast in an instant 😊.
Seeing a dedicated chef with a clear vision is very much like the high school teacher that is just born for the job. You just gotta respect them. Even if their Italian pronunciations are way too much ;P
Chef here, his employees are prob working 6days a week 10hr days or more. And prob paying what the minimum wage over there is. If you notice he has lot of young employees. Inexperienced cooks get worked as a "teaching" experience.That's what these types of restaurants do. He's an amazing chef no question, but that's usually the style in those restaurants. Hopefully I'm wrong because I was one of those young cooks once who worked 6 days a week no holidays or wkends off.
Sto rivalutando le 3 piante di fichi sotto casa mia che in questa estate allungata hanno reso 4/5 raccolte. Quasi quasi ci faccio un export se questi sono i prezzi 😂
“Hundred hour weeks are easy if you spread them out over seven days” is one of the most ridiculous things I’ve ever heard. No one should live like that.
Did he just say that he cooked and served about 500 people on a random Tuesday night? And at an upscale Italian place that would probably run you like what??? Easily $50 a person? $25000 on a random Tuesday night....... Wow
Bonjour et Merci beaucoup !! la cuisine est vraiment Française …et Italienne Le Chef FUNKE est tres calme et respectueux …Fantastique travail j ai envie de travailler a ce restaurant !! Bon Appétit!!!
Just a little continuity error: At 6:05 he says that there were 20 pieces of "Cipolline Catanesi" and that they were sold by "8:30pm", later in the video 13:40 at staff briefing he informs them it took them all night but they got there.
He say he’ll be one of the prep guys, to prepare the artichokes, did not finish it. He say he’ll make the filling with Alan, did a little, walked away. I’ve seen chefs who actually do the whole prep. If they are just overseeing the restaurant, they say that. Just be honest.
Question… would I be financially better to do a course meal over a pick and choose menu. Since you get to take more control of the money and what people will eat and least possibility unsatisfactory? Honestly don’t know…
Amazing, passionate chef turning out what appears to be incredible food. However, I cannot believe that people pay $50 for a single plate of Agnolotti...
@@vr0k3n In southern Europe (e.g. Italy, Greece, Turkey), in all Arab countries, in Israel, etc., figs have always been part of the diet. Also think of Adam and Eve and the fig leaves.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
This guy has not been short on money for a LONG time now, his family is wealthy and one of his other restaurants has been an absolute smash hit in LA. It's probably been an absolute gold mine since his partner was so eager to help Funke with another restaurant. If he is still working like this, well... more power to him.
100hr weeks with the Mont Blanc and the Rolex
who is his daddy?
Reently started culinary school and watching this is so intimidating in the best way possible, I love this
100 hour weeks are brutal. I did it for 3 weeks and it was like burning a candle on both ends - with a blowtorch.
he looks tired. I knew a lot of guys who bragged about working a ton of hours and then burned out like crazy.
Did it for half a year and that was the end of my life as a chef.
I had never looked at it as a "mental Mise En Place," that when you set up your station, your station is also setting up your mind for the task ahead. I'm going to consider that moving forward with my personal crafts and hobbies. Thanks Chef.
Funke is one of the greats. Made a thousand pasta doughs before I got it down and bought his pasta book. Not many chefs still roll out pasta by hand anymore and especially considering my dude is doing 500+ covers a night.
Earns every bit of respect he receives. Would love to stage in one of these places just to get a peek at how he thinks and operates.
Beautifully done!
He probably on Ritalin
I really felt him when he said he was tired of trying to make food look like something else. I reached the same burnout and also went to simple, extremely fresh ingredients that tasted like they were supposed to. Even now being a retired Chef I still create my dishes with that same thought. While I miss the creativity being a Chef allowed me to have, I certainly don't miss the hours! Cheers...
Leaves me wanting to visit knowing how dedicated, precise and respectful Chef Funke is. Wish him the best.
Respectful? Making your employees do a Wal~Mart cheer is cringe, at best.
Chef Evab Funke went to my highschool, and he did a career day in which he talked about his restaurants and how he got to where he is today. Overall great guy and I cant wait to try his food one day.
Same, I would love to go to his restaurant one day. Especially to try that stuffed pasta!
i would love a series about what they eat during staff lunch its so interesting!!!!
It'd would be a pretty boring series tbh. Most restaurants even michelin star restaurants don't ever really splurge on staff meal. Staff meal normally consist of whatever is leftover/will go bad soon and it's usually very basic even in high end restaurants. It's also very rare for the head chef to cook staff meal, normally it's the sous chef or a line cook. Where the staff lucks out is menu tastings, whenever an item is added to the menu or the menu is changed normally staff always gets to try it even chain restaurants do this. I worked in several restaurants and catering companies in NYC (chain, high end, michelin star, and privately owned), staff meal was always lowkey basic.
@@JamesGoldbloodI start culinary school Monday and I want to be a chef anything you would recommend and is it all worth it?
Ironically it's usually pasta
or rice & chicken@@russyJ20
I'd love this series too cause I hope it'd push the lacking kitchens to feed their staff better lol
Love the way he speaks with his employees. Give respect, take respect! 👌
i mean if you don't pay adequate wages at least be nice to your human capital.
remember, you're only seeing what's on video. 1% of the whole picture
@@georgzwiebel9585 staff makes bank at these places, what are you blabbering about. Do you know how much is a 20% tip here? You probably don't earn that in a day.
@@whatsadog2445 the waitstaff prolly make decent money, but the cooks make garbage. Its kinda crazy cuz they're the ones doing the heavy lifting.
You should watch the documentaries of him a few years ago. He was the classic temper tantrum chef. Now that he is on TV more he is cleaning his act us to be the new Eric Ripert
You can tell this guy has passion in his job.
with those hours you better have passion for your job otherwise you'll be lying in a ditch with burnout after half a year tops
@@2MeatyOwlLegslying in a ditch hahaha that’s hilarious 😂
"Italian food is 90% ingredients and 10% technique" ...then proceeds to make a bunch of technically difficult pasta shapes with a focus on minute changes in his staff's technique🤣
Just shows he's willing to chase that last half a percent
thats just what this industries about... just think of how much energy chef funke puts into his restaurants and Michelin still has it out for him
Many chefs have the technique to make the pasta, having amazing ingredients changes the game.
@@danielh6083 yes of course. but Italian chefs tend to make a religious virtue out of simplicity and ingredients, and consequently misrepresent the importance of their technique.
@@epitrix He's not Italian...
Hello Funke! Hey, just wanted to say how much I appreciate your teaching to not only your crew, but also those of us attempting to learn.
Working 7 days a week, for more than 12 hours a day, is not healthy. However passionate you are, it's impossible to care for yourself in that scenario.
the whole restaurant industry relies on exploitation, low wages and long hours. The widespread drug abuse is the coping mechanism.
100% agreed
I did it and end up in hospital for four months. Exhausted till the point my spine was not holding together anymore.
End up with permanent spine nerve injury.
Yeah, this guy really needs to hire some more people to offset some of that workload.
looooooooooooooooooooooooooooooooooooool@@food3342read again top comments
i love how he says Merci bocou to the mexican farmer lol
*beaucoup
@@zHipposaurus We'll tres bien, mamasita!
I did learn food costing at my culinary school. They pretty much taught us to manage an entire kitchen in that program. Worth every penny.
Edit: Capsicum Culinary Studio in SA, I attended the Cape Town Campus.
I’m not sure what culinary schools he is used to, mine was heavy on the business side of things in addition to cooking.
Can I ask which culinary school you attended?
Knew that was nonsense. A school that isn’t teaching food costs wouldnt get you far
I happen to watch it another time and am still impressed by his enthusiasm, knowledge, experience and irresistible passion for food as well as his craft and details
besides that, i am always into his way and professionalism to say: ,,and now plz fuc k off and get out of sight, we are going into service now!"
It is so easy to overlook his obsession as overwork. Kudos to Chef Funke
$36 for sliced figs on prosciutto is absolutely insane
LA
My pop always said..”Pride will always cost you”
And based on other vids of boogie places in LA or New York the exorbitant prices are just common place 😂
The price makes it more "special".
You're not paying to just fill up.
Idk why but "Is that a caviar spoon?" "Yes, Chef." exchange had me cracking up
Lol it was so prompt
You can't use a stainless steel spoon w caviar, only porcelain or sterling silver, maybe a certain type wood too, but I don't know for sure.
he was maybe thinking his staff was using his coke spoon?@@lisabishop6266
Well, the chef/owner did mention how expensive the 🍅 paste costs. So hence, the petite caviar spoon - lol
Food cost is probably on point but what about labor cost? Also that "BUONA SERA!" is giving me "The Menu" vibes....
😂 😂
That was cringe af
I really like Chef Evan. He knows what he wants and knows how to convey that to his staff without being arrogant.
maybe the difference is in the pronunciation between languages but in italian we tend to order the longer word first, so if you want to write the menu with the dish names in native it should be Prosciuto e Melone/Fichi.
This guy is a master at marketing himself
All the respect to his passion and craft, but alone working 7 days a week yet alone saying 100 hours a week over 7 days are easy, is wrong on so many levels.
That is still a bit more than 14 hours a day.
I was working 8 hours 7 days per week for six months at this restaurant as an exec chef. It was tough. I had no life. You do get accustomed to it but I do not recommend it at all.
Adding the market liaison to my dream job list😂
one of the best i have ever seen. love what he does and how he goes about it
…I stand corrected this chef is absolutely incredible and beyond amazing professional. Outstanding!
Wow refreshing to hear a chef say he was done with one style of cooking , manipulation of proteins/ veg of his past cooking to change direction and philosophy, and to be very food / seasonal cooking driven , his food looks delicious, kind of finds that middle ground of my favorite chefs Alice Waters and Thomas Keller
i always think its so funny how every chef in each video is instructed to basically kick bon appetite film crew out lmfao "get tf out" style
Love it when ppl care so much for their craft.
This guy's attention to detail is impressive
Sounds like a patient mentor of a chef. Props!
I absolutely LOVE this series.
"100 hour weeks are easy if you spread it over over 7 days" What, did you think I was gonna accomplish 100 hours in a weekend...?
This bloke is running a tight ship. Well done...
If you’ve never been to Funke their roof top is so amazing and fun!!!! They serve non-alcoholic drinks too, they taste amazing! The whole restaurant I thought was pretty nice
It's been decades since I lived in Italy. That fig & prosciutto looked delicious. Too bad it isn't something you can send to the East Coast in an instant 😊.
13:33 He let his inner Mussolini out a little bit there.
He’s very impressed with himself.
as he should be
Seeing a dedicated chef with a clear vision is very much like the high school teacher that is just born for the job. You just gotta respect them. Even if their Italian pronunciations are way too much ;P
Please keep this series going!
I hope those 100 hours are for him, and not for his employees
Chef here, his employees are prob working 6days a week 10hr days or more. And prob paying what the minimum wage over there is. If you notice he has lot of young employees. Inexperienced cooks get worked as a "teaching" experience.That's what these types of restaurants do. He's an amazing chef no question, but that's usually the style in those restaurants. Hopefully I'm wrong because I was one of those young cooks once who worked 6 days a week no holidays or wkends off.
Where do you find these people!?!? This episode was magical! That chef seems amazing! Not only as a chef, as a dude!!!
casually pulls a gigantic rolling pin out a handcrafted leather carrier...yeah i need to try his restaurant
36$ fichi e prosciutto? Porco dueeee😅😅
50$ agnolotti?? 😂😂
Sto rivalutando le 3 piante di fichi sotto casa mia che in questa estate allungata hanno reso 4/5 raccolte. Quasi quasi ci faccio un export se questi sono i prezzi 😂
Yo, this dude is not messing around, at all. Respect.
“Hundred hour weeks are easy if you spread them out over seven days” is one of the most ridiculous things I’ve ever heard. No one should live like that.
Yeah, that's 14 hours EVERYDAY. INSANE.
Wow! Simply wow! So much respect!
Did he just say that he cooked and served about 500 people on a random Tuesday night?
And at an upscale Italian place that would probably run you like what??? Easily $50 a person?
$25000 on a random Tuesday night....... Wow
More then 50pp
does 20 artichoke - we just about finished
Bonjour et Merci beaucoup !! la cuisine est vraiment Française …et Italienne
Le Chef FUNKE est tres calme et respectueux …Fantastique travail j ai envie de travailler a ce restaurant !!
Bon Appétit!!!
I LOVE THESE VIDEOS!! As a foodie when I see how much people put into their food, It makes me want to dine there.
I love his style of leadership
The best managers are teachers
Just a little continuity error:
At 6:05 he says that there were 20 pieces of "Cipolline Catanesi" and that they were sold by "8:30pm", later in the video 13:40 at staff briefing he informs them it took them all night but they got there.
The exotic "Sicilian sun"
Beautifully ran kitchen chef! Would love to stáche sometime just to try making those pastas
Is it Stache or stag ? 🤔🤔
@@ImFadedAsfRn Stage 😉
Not the same, but he has a pasta book!
@@ImFadedAsfRnit's stage lol
These folks are artists ❤
Quality and detail is just insane. Amazing
Cool restaurant, but it's a hard no on glorifying 100 hour weeks.
Wouldn't it be more appropriate and truthful to say "Master Canadian chef who cooks Italian food" ?
So beautiful to watch!
He say he’ll be one of the prep guys, to prepare the artichokes, did not finish it.
He say he’ll make the filling with Alan, did a little, walked away.
I’ve seen chefs who actually do the whole prep. If they are just overseeing the restaurant, they say that.
Just be honest.
this video was so enthhralling i want to visit the restaurant so much
Fascinating. Thanks for the sneak peak :)
Question… would I be financially better to do a course meal over a pick and choose menu. Since you get to take more control of the money and what people will eat and least possibility unsatisfactory? Honestly don’t know…
Amazing, passionate chef turning out what appears to be incredible food. However, I cannot believe that people pay $50 for a single plate of Agnolotti...
And I thought the 35 for fried artichokes was insane. What’s the multiplier on cost here??
Probably to go and pay for the super high quality and niche ingredients, make up for the fancy furnishings,and finance himself and his employees well.
the "are you ready to go to church" call was goosebumps
❤everything is so amazing, I love it, my respects, greetings to my dad who appears in the video ❤
I love their food
Honestly I was getting a little emotional at the end of the video. Thanks for letting us in on this chef's process.
I feel like figs are the new popular fruit, I see them in every recipe now 👩🏻🍳✨
People have een eating them in Canary Islands for more than 100 years lmao
@@vr0k3n In southern Europe (e.g. Italy, Greece, Turkey), in all Arab countries, in Israel, etc., figs have always been part of the diet. Also think of Adam and Eve and the fig leaves.
“Sicilian Sun” this guy lmaooo
I love your philosophy chef!
9:10 under the sicilian sun 😁 great pitch
In Italy we don´t eat just pasta. Pasta is only the first dish...
this was mesmerizing!! ❤
Laughs in 32 hour workweek😂
in italy we use mentuccia not mint for artichoke
That was the fastest 15 mins ever.
11:00 Best shape!!!
Interesting but slightly pretentious.
What you are probably thinking? Yeah, I agree.
Great meal
I loved this! Absolutely ❤😂
The Menu vibes.
This is incredible
Looking at the prices, I think this guy should've paid more attention in math class..
Sicilian sun is crazy.
They actually do teach food cost in culinary school……
Looks awesome but the reviews are not even close to whatever the experience blessing is this channel trying to reach out to us.
This guy is awesome
This is the kind of role model chef I aspire to be...Thank you Chef Funke!
Sicilian sun😂
90% ingredient 10%technique 😮
I ate at felix trattoria In just bethe pandemic, amazing pasta and foccaccia
7:04 pasta making for Mother Wolf
You put the Dic in Dictator lol
Passion is key