So You Wanna Be a Chef - Restaurant Cooking and Prep
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- เผยแพร่เมื่อ 24 ส.ค. 2024
- So You Wanna Be a Chef is a series that looks behind the scenes of the Culinary Arts program at Schoolcraft College. This episode, Restaurant Cooking & Prep, prepares students for everyday situations in a real restaurant.
I've recently been cooking with a proper chef for the first time after 5 years and 3 kitchens. Watching chef Dan reminds me a lot of the current chef I work under. I learn so much every day he shows me something different.
What your about to see, WHAT YOUR ABOUT TO SEE *intense staredown*
LOL it was a horrible cut. They need to do another segment titled "So You Wanna Be An Editor?"
What you're* about ...
So his voice may be different than what you expected, but he is a great teacher and probably is more successful than 90 percent of the people who comment here. And if I wanted anyone from ATHF as a mentor, it would be Meatwad.
He just sounds like he hit the suace that's all
He just comes off as super calm and collected. His manner is perfect for teaching.
lmfao
Not many people even get the Meatwad reference LOL
“More successful than 90%l lmao. Stupid pathetic bit#
I absolutely loved my three years in the culinary arts program at Schoolcraft College, Chef Dan is the best Chef I have ever met, when he watched me cooking I would get extremely nervous, unfortunately it seems like restaurants are taking the skill out of cooking by having the food pre made and pre weighed!
Actually I loved the voice of head chef and his way of teaching, it's the perfect way a chef should be, silent and bold and really skilled.. Chef Appreciated.. Salute to you,chef.wish I had someone to teach like him.. His students are really lucky.
poking around the internet looking for ways to get faster, i am glad to hear these guys channel stress well.
GOTTA love the overlooked editing 🤣
I think Chef took a champagne cork to the windpipe at some point
Omg
Chef Dan is awesome!
This chef is
a great teacher,
these students are
so lucky, this is a very
good video, thanks!!🎉🎉
I would love to cook and learn under this chef .
One thing that I noticed was the CHEFS JACKET which is FRENCH STYLE which is very expensive then if can pay for the name name and status costs more money, me I have standard CHEF jackets which I bought myself and it I was working that would be a tax write off, as long as I keep the receipt checkers,apron and side towels and knives anything used in a commercial kitchen and IRS allows for it,it's a tax write off.
I learned from a chef like this in 2008 .... Times have changed
Dude everyone in this video is cool what a great group of people!
The chef.. the man behind Stitch's voice... xD
I damn near thought I was imagining it 🤣
Watching this video it reminds me of when other cook's left the kitchen because they didn't like the heat and the pressure of working on the line so they went to another skill where it was less stressful and they could work at their own pace or speed and they don't regret that decision, not to many people can work in a commercial kitchen when it gets very busy, I can because I am used to it. And sometimes you work long hours.
In my cooking school @ le cordon bleu, half the class were female. When i took my first job as a commis, I didn see a single female chef in the hot kitchen. That was 10 years ago. I think i have seen less that 10 female chefs in my career that were not from pastry. I wonder how many people in this video are still in the f and b sector today
admit, you are just here because of 10:24 . I love it :) chef Dan is a fantastic teacher.
Inspiring and great Chef, I salute his calm approach, I have been trained by violent and shooting method. Respect.
Informative.
The head chef sounds like he's high as a kite.
Imaging editing this for money.
I bet maybe 3-5 actually became chefs. The rest probably lasted a week in the real world. If you really want to be a chef, go to a real kitchen and start as a linecook & apprentice That way you will gain a respect & appreciation of the kitchen and know how to work in a fast paced, high volume experience
How did you handle the high volume and fast paced environment did you think of something distractingly or?
Lol, a chef are you?
Go spend 5 years in GR's kitchen and you'll become a chef.
Chef here street chef
And what are your credentials for this comment and advice that you have made ?
I actually like the chef in this; the guys at my school terrorized me every day lol
Dishwasher to garmache to hotline grill,fry, saute, sous chef
10 points for the soup station
Head chef sounds like meatwad
Lmao
Head chef sounds like Steve Martin in The Jerk.
Squirrelly.... squirrelly.... Frylock: Meatwad he's smoking. Meatwad: Noooooooooooooo!
Certified master chef of 30 plus years, chef dan huglier. all you people should have some respect. can you cook better than him? I thought not, dumbasses!
Oh god I laughed. Thank you.
I’d like to see a behind the scenes look at their editing studio 😅
Give that Teacher a few Adderrals!!
The problem is that not everybody who "does" can teach. Exemplary chefs can - but how many Thomas Kellers are out there? - but most chefs are good or great, not exceptional. Besides, chefs like Thomas Keller want people to know their stuff when they walk into their kitchen to work. While I don't care for this chef's voice, the success of the students is the key. And I agree with @little_giant - if you don't work in a kitchen before culinary school, you may be in for a rude awakening.
I learned the hard way. I did culinary school. Did for two years and left it behind me. Worst 42k I ever spent in my life
He sounds like Elmo after puberty
If I buy this will is return to me the year of life that was stolen from not hitting the skip ad button?
I want Chef Dan as my teacher!!
Nice! Dunno about the 70's porno music though.. :-D
do you have more of these series thank you posting
Joke chefs. I'll run circles around your chefs.
now do all this at 10x speed
I can't. I just can't. Too many years in this business. Lol.
11:14 windows 98 in the background
This guy is bizarro world chef Ramsey.
Great video very helpful and informative.
this was six years ago? this is like the 80's
That Chef's voice puts me to sleep.
he had part of his lung removed, thats why he speaks that way, dicks!
Matt, I’m glad you explained the quality of his voice. I initially was looking for a hearing aide, thinking perhaps he was someone who is/was deaf. Amazing how much our lungs impact our vocal tones!
Off harmonic robot
Haha! I've worked for Chef Chris! He's cool.
been thinking bout going to this school that guy mj he was talkin to i used to work with him when i was 16 at the farm restraunt in port austin michigan
go to the CIA ( Culinary Institute of America)
2:12 a Cleveland steamer . Inappropriate for youtube
i remember my school teachers that sort of boring stuff i ha
d heard
I wanted to be a chef until I realized just how stressful it can be and the pay is garbage. I'll just cook in my own home, where cooking is fun and relaxing just like it should be.
It's only stressful if you don't know what you're doing. If you're trained right, things flow and you get into the zone that can be a lot of fun.
Im only 17 right now working in a bistro. One thing that I can say is everybody in the kitchen is crazy. Only the crazy ones survived this kitchen. Almost everyone brings a red bull, smokes, or has a drinking problem😂. Its all simply passion. Nobody spends a ton of money. Just a simple stupid lifestyle that’s fun
Awesome channel amazing video big fan! I really hope you make more like this.
Is he director of a culinary college or a WWE wrestler? He was cutting a promo looking like Stone Cold Steve Austin?
"hIs vOiCe iS fUnNy hEr hEr" - Every comment on this video
Head chef said “facts” on 9:18 he a ny nigga
coo-lin-airy. Thanks.
In the time it takes for chef dan to finish a sentence my brother and i can pump out 3 dishes..
The cook at 16:50 is peeling one potato at a time and cutting it.
how should he do it if there is no automatic peeling equipment?
@@hamburger-fries peel all the potatoes first, then cut. Every second counts, and the time between switching between peeler to knife every potato really adds up. It Always ends up to the actual skill of the person in question. The ability to problem solve and adapt to the situation is the real key to working in a kitchen. Real experienced cooks understand Murphy's law. The greatest chefs are the ones that fucked up the most. Failure and the ability to deal with failure is the how most chefs became great.
@@stah7447 Thanks! That was a sincere and thoughtful reply. I guess my staff is a little slow. We peel and listen to music :-) We get 80KG bags of potatoes and someone peels them all and puts them into a giant bucket of water. Then we put them into our french fry cutter (manual pull the handle type). Then we dry them and place on baking trays and freeze them. After frozen we put them into 1 KG vacuum seal bags and put back into the freezer until ready to deep fry.
@@stah7447 EXCELLENT tip about peeling potatoes all at once and THEN cutting them!!! Had he done that, he may not have run out of time!
Matt Lawson most restaurant don’t have a automatic potato peeler Maybe large institution do like hospitals/prisons etc may have. Wash peel , throw in water. . Rinse ( removes some starch ) then cut into desire use hold in clear water. , drain , dry if for frying French fries Or steam or boil other use. Bake potatoes is wash / scrub /oil if desired/ fork/ bake. Yes I work as a hotel chef saucier with large volume , with a culinary degree although. A culinary school can only teach techniques ,and some experience . Real kitchen work is tough , but with experience it becomes manageable
Solo son pantalla a la hora de cocinar se les quema el agua 😅
Dials right next to the burners? Lol what
cool lesson
Haha! You have 4 whole hours without fear, doubt, or worry.
If that is the pace the Chef has set for working, they would be in a world of shit if they got busy, 60 or 70 orders is a Very Slow night .
To make things clear, this isnt a Ponderosa or Olive Garden. Lol
Is this a Tim and Eric?
hi pls I would love to learn in your school pls we're is the place
Get me a pillow
this guy sounds like Stitch ffs
ACF 1987
@ 0:20 kermit the frog pretending to be a chef
Zoidberg
He aint no Elzar, thats fa dam sho.
51 people don't wanna be a chef
No, I just wanna wear the hat
probably from his previous language justa guess
Sad to see this industry/career is dying out now.
Why isn't the instructor not wearing anything to cover his head?
Hes not the one cooking he's help around the kitchen hes main chef their
@@DatCookJohn okay I get it. Thanks
I- idk sirs/madams maybe ._, But I clapback i mean--
Dont waiste your time in becoming a chef you will accumalate large student loans to get an entry level 9 to 10 dollar an hour job. Not to mention it takes years to become a chef you will work 60 to 80 hours a week low pay salary . average salarys for executive chefs range 42k to 52k a year. If your working 80hr a week do the math. Not worth it.
Its not actually that long OR that expensive. $22,000aud and 18 months to be a chef. And obviously an extra year per specialty (patisserie/butchery).
street food vending forum you don’t get 9 to 10 dollars an hour (unless you work in fast food) because if you google it on average a chef gets $22 and hour so yeah stop discouraging people form their dreams
Master Chef super... working ..
Don't use hat ...?,😇👍🏾✌️👀
18:10 those fingers man....ugh.
What's with the porn music?
food & porn go hand-in-hand I guess 😂
Is this guy drunk on the beginning
Calling the seive china cap is ethnically insensitive, it is Chinois (shin-wha)
Barry Wilkes oh god...
Wrong a chinois is a fine mess sieve. A China cap,is a industrial term with holes that are larger. Although shapes are similar. Even though chinois is French for Chinese
Lol
He sounds so weird
CHEF DAN WOULD NOT LAST 1 DAY IN A REAL KITCHEN
Really? a dissertation? Those who can't do teach[aka take advantage] in this industry. A real chef teaches on the job.
+MrBigangry it's cos he's so slow at talking..!
(joking aside he is a great chef & teacher)
You're too slow chef
That Dover sole looked so bad. No vibrant colors, terrible plating, not sure of the taste. Don’t tell him things that aren’t true. He needs a lot of work.
smh
all needs to repent.
Is this chef wasted or secretty french?? Either way, get the man help.
Pretty amateur video production.
His name is huge"liar"
this is a disgrace.
What is a disgrace?
Who disgraced her?
This is terrible.
how does this dude function in a kitchen with that mush mouth? no wonder he's an instructor instead of actually cooking lmao
+rcfjheeze he's obviously a teacher for a reason
Omg this seems cringe
probably from his previous language justa guess