While it's pretty easy to see what you're doing for most dishes I'd love to see/hear you explain your mis for the things that aren't obvious. Love your flow and timing b.t.w. never seen you in the weeds yet.
Literally just finished a 10hr service on expo, just to sit here at 1am and watch your service... Good work, love the videos. What camera/mount do you use??
talk to your tickets, and they will talk to you. every expo is different but in my case when expo is ready for a ticket, or multiple tickets, they will come to your window, callout the ticket numbers that are “fired” and place the corresponding plates in the window. i have 4 sections on my ticket rail. Fired, Ready, Working, and In(weeds). when a ticket comes in it goes in the weeds. once the proteins are in the oven, it moves to working. once the proteins are resting, it moves to ready. and once expo fires, it moves to fired. this way there’s always checks and balances for tickets and proteins!
charcoal burns too quick and too hot with the door open. the ovens have an intake and exhaust vent that can both opened and closed a specific amount to control temp
@flipcooks2 oh ok. Yeah, I just looked up where you are cooking, and the restaurant looks pretty dope. Did the health department make you guys switch to these new types of ovens, or was it a management call? Love the cast iron cooking a lot, but I wouldn't want to do the cleanup.
@@flipcooks2 I meant lit as in light lol. I should have clarified that. Yeah I liked the idea of the open flames. Cooking over fire is just much more rewarding.
@@flipcooks2 and I know it's still over fire, but I loved when space was tight and you would just throw the pan on the coals. Open for the guests to see, I could see where it loses some of that aura about it.
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Love randomly getting on youtube and seeing a new flip cooks video that just posted. The fire will be missed but the kitchen action remains!
appreciate the support. the fire is definitely missed
Perfect timing, just sat down for dinner and this pops up. Thanks for the videos man!
I miss the open fire videos, still cool vids keep them coming 😊
old setup is definitely missed!
Been away from a busy service for 8 years and it almost... makes me want to go back
Another great video love watching you and your superb skills.Keep ‘em coming🙌🏻
While it's pretty easy to see what you're doing for most dishes I'd love to see/hear you explain your mis for the things that aren't obvious. Love your flow and timing b.t.w. never seen you in the weeds yet.
i think one of his earlier videos i remember hearing "oh man im getting slammed" but that was about it lol
Beautiful work as always!
Literally just finished a 10hr service on expo, just to sit here at 1am and watch your service... Good work, love the videos. What camera/mount do you use??
gopro hero 10 with a chesty
I love how after a while I can guess how many portions he is making before he plates it lol
You are using non stick spray in a dinery...? Holy mother of god..
Everbody is gangsta in the kitchen until gordon ramsay steps in 😂 just a joke. Very good footage.
I'd forget the towel when reaching in the oven.
I know that song you were humming 😂and I was singing along.
Great work...
Is the food more quicker to cook with the ovens or same time or longer in your opinion?
What happen to the open fire?
Love it, thanks
hi bro, really nice work, do you have a tips for a noob on how to manage orders and run the pass?
talk to your tickets, and they will talk to you. every expo is different but in my case when expo is ready for a ticket, or multiple tickets, they will come to your window, callout the ticket numbers that are “fired” and place the corresponding plates in the window. i have 4 sections on my ticket rail. Fired, Ready, Working, and In(weeds). when a ticket comes in it goes in the weeds. once the proteins are in the oven, it moves to working. once the proteins are resting, it moves to ready. and once expo fires, it moves to fired. this way there’s always checks and balances for tickets and proteins!
Thanks bro, your system is great.
8:04 respect 🤝
I liked the other wood-fired setup better..
i notice you guys have doors on them instead of open air why and does it gets hooter with the doors?
charcoal burns too quick and too hot with the door open. the ovens have an intake and exhaust vent that can both opened and closed a specific amount to control temp
THANKS
@@flipcooks2
Fun to enjoy after update of Hamas & Israel update. 10/7-8/23. You have great skills. Looks good. Nice to hear you laugh. 😊
The oven with the red door is that a wood cooker
they’re both charcoal
What did you put in the basket with those shositos?
chorizo
@flipcooks2 oh ok. Yeah, I just looked up where you are cooking, and the restaurant looks pretty dope. Did the health department make you guys switch to these new types of ovens, or was it a management call? Love the cast iron cooking a lot, but I wouldn't want to do the cleanup.
@@Irishkilla79 we had a chimney fire that caused the setup switch
What are your thoughts on the new setup?
it’s cleaner and more efficient but not as much fun. much cooler in the kitchen too
@@flipcooks2 I was gonna say it looks a lot more lit as well haha.
@@seanhettenbach2101 definitely a prettier setup. just doesn’t have that wow factor of the open fires
@@flipcooks2 I meant lit as in light lol. I should have clarified that. Yeah I liked the idea of the open flames. Cooking over fire is just much more rewarding.
@@flipcooks2 and I know it's still over fire, but I loved when space was tight and you would just throw the pan on the coals. Open for the guests to see, I could see where it loses some of that aura about it.
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Location?
in bio!
😂
Lot of plastic waste man, shouldn't that be better in the restaurant world
👏🏽👏🏽👏🏽👏🏽👏🏽🤌🏽