This gives Josh a lot of credibility, it's honestly amazing to see him in a restaurant environment and just absolutely crushing it. Proves he's the real deal!
@@mattlorenzzz1934 no, he doesn't. Uchiko is an offshoot of the main restaurant in Houston called Uchi, started by Chef Tyson Cole in 2003. Both Uchi and Uchiko are part of the restaurant group Hai hospitality owned by John Baydale.
mehh its a little stupid to be honnest . in fine dining you need every bit of cooking time possible to get the best possible quality food . washinbg dishes takes up time for no reason . i work in fine dining and id be pissed off i didnt work my way up to the top to waste time . its not something you see in fine dining usually and ive worked in many 2 and 3 michelin starred restaurants
@@myname-mz3lo I think the reason they do it that way is because it's a Japanese-inspired restaurant. Having worked in several Japanese restaurants, I can say that humility and teamwork are the top priorities there; making the cooks clean up after themselves is probably more about individual responsibility and having every worker contribute an equal effort. The first restaurant I worked, all new-hire servers had to spend *3 weeks* training in the kitchen -- not standing next to the line and watching, but actually working with the cooks. The owner wanted all the FOH staff to have empathy and respect for the kitchen; I'm sure you've worked in places where servers and cooks hate each other, and this place was the opposite. Even though it's less efficient and more work for everybody, Japanese restaurants feel like being part of a family because of this.
@@myname-mz3lo idk if it’s just me but by the way you’re talking in the comment makes me think you’re lying out of your ass. I mean “in many Michelin star restaurants”. I know that life style leads to a lot of jumping around but you really don’t sound like someone who has worked in any Michelin star restaurants.
As a nurse I know how you felt Josh between the 2am-5am hours. Those 3 hours are torture. But then at 5am for some reason everyone gets this jolt of energy and then you plow through. I bet you couldn't fall asleep right away once you got back to the hotel. I call that the zombie hours...you're awake but cant sleep even if you want to sleep. Its weird how the body does that at times
As a doctor I can relate 100% to all you said. I call your “zombie hours“ my “zombie mode“ actually. I still can’t explain that energy surge from 5am onwards either.
Well I get tired just to clean my own little kitchen after cooking.. Kudos to all the chefs and kitchen staffs who work so so meticulously not only to give their customers quality service but keeping their kitchen area so clean and hygienic! Watching this raises the bar of respect I had for them!
Occasionally you will see a restaurant that abuses their cleaning staff, dishwashers and such. I would do ab 3-4 other jobs but when it came to splitting tips and such I was always left out, so I spoke up and it just got worse, I told the 2 chefs and a couple waitresses I liked to call out one day because I was going to walk out on a certain night. Felt good to watch my boss beg for me to stay after treating me the way he did, I was treated better a McDonald’s when I was 16
Well if you do that as a daily job your body will build the endurance along the way. First time standing almost 6 hours doing dishes and prepping I almost black out like all my blood is draining from my body.
Mad respect for this one, man. My longest shift was 18 hours and by the end of it I couldn’t understand words longer than 6 letters. Props for making it 24 hours PLUS keeping engaged with the camera throughout. Shoutout to the camera person too, that’s awesome that they stayed there for that long alongside you :)
I did 24 hrs once and by the end of my shift I was so fatigued and literally dragging my feet...found out I had mono 🤦🏽 and working 24hrs almost killed me.. But boy do I miss the kitchen
So I don't know about fine dining but every restraunt I've worked in 2 14-20 hour shifts a week we're expected and then ive had to stay up to 29 hours on one shift destroyed my body without so much as a thank you. The way this was handled I have huge respect for him I remember those shifts and I don't with them on anyone
I once worked 17 hours in a day, and my boss wanted me to stay even longer... i was like look boss if you want me to come into work tomorrow(really 7-8 hours later that day), I need to go home NOW
This is something that's not said much about not only kitchens but also other places like Hotels. It's no wonder that all of the great restaurants and establishments are staffed to the gills and they all train their employees ridiculously well.
you watch masterchef and such and put crazy restrains and or dwindling staff. I would watch those and couldn't help but think, "These are unreal conditions."
As someone who works in a pretty toxic kitchen, im ridiculously envious of a kitchen like this one. Positive, friendly, and everyone is working hard and working together. Seems like a dream come true.
@@ExilixE Not only that, But it also comes back to the employee's attitude as well. No one wants to work with an employee that's just gonna complain about working the whole time.
As someone who works in the restaurant industry I appreciate you showing how much work really goes into getting people that one plate of food to their table. I'd love to see a video on the front of house and bartenders as well! not 24 hours to
Yeah, it was a bit confusing. Prepping, prepping, prepping, family meal. No service!? Clean, clean, clean. Would have liked to have seen the orders coming in, going out, and as you say, front of house to get a feel for how many people they were actually catering for.
@@stevennicholas5472 They showed some bits during service. Not as much as prep, but that makes sense for a handful of reasons, not the least of which is that having someone ambling around the kitchen to film a bunch of interesting looking content in the middle of heavy service is just asking for a frustrating time, and an inefficient line... It would be easier to film on a slower night, and it sounded like their night wasn't _too_ insane (by the way Josh talked about working his first station during service, and by some of the slower moments and conversing that was happening after service had started), but still - that would be more difficult to film. Service started around 10:42 in the video and went to about 13:05 when their chef called it (13:04 showing how many tickets they filled). Generally speaking, any time you see them plating dishes (or shots of completed plates), that's no longer prep.
@@stevennicholas5472 you really want to film during a rush or service? also privacy issues with customers or any staff not wanting to be recorded. we all get a sense of service. what we dont get is the rest which i think he did well showing. i worked at a couple of places and that giant wok fryer with those baskets brought back memories. i also was lucky to work as a prep cook at a fine dining restaurant and it was hours of standing and work. the fact that a lot of comments are surprised of family meal is just surprising to me. it's a good break, you feel like a person, and you use what foods would be wasted. i did a trial at a restaurant and they did not do family meal before service or offer any breaks but smoking ones. i need to sit and dont smoke. apparently the state i moved to does not require breaks.
Ending that 24 hours with cleaning is like doing it on hard mode. I can't imagine having the misery from fatigue set in, then only just get started on an entire clean shift.
The “afterglow” you described is because even though your brain has built up the hormone that makes you feel tired, your circadian rhythm decreases your sensitivity to that hormone during normal waking hours.
It's from the Lex Fridman Podcast #164 with neuroscientist Andrew Huberman. Really fascinating stuff. All about how to use science to understand and control the brain/body. The neuroscientist also has his own podcast ‘The Huberman Lab’.
Honestly the coolest thing about this was laying out the tape and naming all the prep and then cutting quickly with the knife tip. What a great little detail to save time!
I’m a Vet, who’s now just waiting tables as I finish up college. I will say I never understood the amount of work behind the scenes. Super awesome stuff and major respects to you and everyone out there grinding it out in the food industry!
I can honestly say that working in a kitchen is some of the hardest work I have ever done. When those lunch/dinner rushes hit, there's no time to think, it's just rote execution at top speed.
@@VicramFilms Do you do the editing of the videos as well? I've noticed the grading of the videos took a huge leap as of late, so my compliments to whoever has been in charge of that. 👌
imagine telling your old manager “your dining room cleaning crew never showed up so i spent the last two hours of my 24 hour shift cleaning the whole restaurant” what a boss
Really great representation of how a chef's life is. Been working as a chef for 7 years, and this really brought me back! Love the community and the hard work and dedication. Fucking intense and hard job, this challenge was great! Reminded me off the 16hour shifts we constantly be takin as chefs :)
Just as a tip. Not every chef or manager will be nice, sure other jobs have their fair share, but the restaurant industry is notorious. Long hours and working past when your clock out times are just expected. You go home when they don’t need you anymore. If you have to go earlier, you’ll just get less hours, it’s just how it works. It gets hot as fuck in a kitchen. If it’s 75 in the dining room it’s 95 on any hot station. You better hope the hoods never cut off either because you’ll feel it in 5 minutes or less. Temp goes up to about 110 and it get smoky quick. From the time you get there to the time you leave it’s non stop motion. Do this, prep that, we need xyz up to the line, I need this prepped or letting other people know what you need. It never lets up. But it can be fun. The feeling of accomplishment after a long shift where you just crushed it, sending out hundreds of orders perfectly night after night is fun if you enjoy it. First time in a kitchen is gonna be slow even if you know how to cook. Like Josh said it’s all about muscle memory. Knowing where something is, and how to do certain things is mostly what cooking is. Even seasoned chefs need 2-3 weeks on a station to be amazing at it. TL;DR: It’s fun if you like it, but it’s tough so stick in there.
15-18 hour days were normal, constantly on your feet with rarely any time to stop and sit and rest or eat, only nibble. 7am to 4pm? More like 7am to 10pm and you're always short staffed. Doing prep work isn't as bad as being on the line simply because it gets hot on the line and there isn't really any air conditioning (few minutes in the walk in freezer to cool down) If people are jerks and mean and are constantly on you about mistakes, it means they like you. If they ignore you and don't talk to you, they don't like you.
Don’t forget very understaffed. It’s extremely rare to see a kitchen so well staffed like this place. It’s stressful and not worth the stress either. I’m in my 20s getting £7 an hour doing jobs that I should be paid double that. Some places made me lose my passion for cooking since I was there 60+ hours a week and I had to leave and find my love for cooking again
@@leemartine3399 I worked at an upper end steakhouse, not Michelin star or anything but fancier than the franchise chains, back around 2005-2007, I was making $13 an hour when minimum wage was just $5/hr, all the overtime really ate my paychecks from taxes, so despite working 80-100 hours a week, I got paid like I worked 50 hours a week...
"So we're missing more than half the team." This is an essential to opening. Ah yes, I never twice remembered an opening shift where the entire team is there.
We have… two people and a manager. And those two people go from prep to line and work from 6 to 3. I do not envy the poor bastards. But like being in a restaurant that goes from 7 am to 10 pm is goddamn exhausting EDIT: I am now working the opening shift and it's way better than I thought. I've also determined that the closing shift is comprised of mostly bastards.
After watching so many Kitchen Nightmares and how gross some restaurants are...... I am AMAZED at how well this restaurant is staffed, run, and cleaned. Big props to the whole team of staff there.
At chipotle the closers used to have family dinners after we closed. We'd come up with the weirdest shit or stuff you wouldn't find on the menu and just take 15 minutes to relax and eat before we started cleaning. But as things have been with the pandemic and everybody leaving the food industry, we wouldn't have a full closing staff and it'd be like one person closing 2-3 positions when there's 6 positions. We had to stop doing family dinners just to get out on time.
After a three year hiatus, I ended up working the line for a few days over Christmas. It was a nice reminder that I've still got it, but I'm good. I dont need to do that again.
HELP MY!!! My muscles are too big! I am a big tall man and my muscles are even BIGGER! I use them to get views but they HURT so much!!! Because they are heavy. Do you have any advice, dear ben
I worked with Josh at Uchiko 3 years back and I can 100% testify that he was always the meme god. Lots of "chef daddi" and "spank me". Love this guy to death ❤️
Dude, the vibes from that applause you got at family meal were through the roof 🥰 it's awesome seeing how proud all of your old co-workers are of you! We're proud of you too, Papa!!!
I worked in a grocery store but same situation. Day after Halloween, half the baggers & cashiers called off cause they partied & drank all night. I was running back & forth from station to station like a madman. Safe to say, I was literally a “mad man”
My son was a sous chef, so I really appreciate the hard work and skill involved. He said that working in a kitchen was like working with obsessed people armed with really sharp knives, so you had to watch your step and mind your place! Mad skills, brother. Well done!
Wait, so Joshua just left this restaurant just 10 months ago?? 10 months ago he had at least 1 million subscribers on TH-cam and was still able to work as a line cook? That’s honestly the most impressive thing I’ve ever heard, if I heard that right.
@@Sauce.714 I figured it was older footage but still that puts him working as a line cook in December 2019 or January 2020. I’m not sure if he had 1 million subs at the time but he was definitely close, and it’s still impressive and speaks to his work ethic and dedication.
@@TheGreatLake1998 the covid things are dumb they're all together all day then they spend the shortest portion of their day seperated yet breathing all over where customers are about to be. It's actually probably a great idea to fill everyone up so they don't steal bites they're not supposed to take during work. And I just remembered the one time I was at the fanciest Italian restaurant in town and one of the employees sits across the room in an empty table and unpacks his McDonald's he got for his break. Made me question why I was eating there lol
@@Voller84 Honestly it's a virtue that will help you wherever you go in life. I left the restaurant industry years ago, but that sense of urgency that was instilled in me has served me well in life in almost every way.
Josh is literally that person that goes back to their old work and is like "oh things changed? Huh, that's weird". That's me, too. I am also that person.
I’m 17 and I’ve recently just joined the hospitality industry at a higher end Japanese restaurant called Robata in Melbourne australia. I’m starting out as a busboy and kitchen hand, helping prep food and stuff like that. It’s pretty full on but I love every second of it as the environment is lovely everyone is super nice and friendly. Juggling 40 hour weeks and high school is pretty hard but it is what it is. Props to you for making this video! Longest I’ve work was 9 hours and that itself already drained me so hats off to you man
8:54 this. My heart sank. I can't tell you how many times I've been reprimanded for eating on an approved break. In recent memory I labeled over a thousand wine bottles in the middle of summer on a time crunch and no food in me. I was chewed out by the owner for not being attentive when they threw me register to then sell the same bottles without a clear goal or warning. Anyways, you seem to have stepped away from a caring (chaotic of course) restaurant family. Even if it is the basics like carbs. That's brave as hell and you've helped me grow as a home cook. Thanks for your sacrifices man!
Truly thankful that you showed to the general audience what restaurants look like from inside out. As a guy who's entering cooking studies here in Spain, it is really inspiring to see the work, effort and partnership that makes the restaurant work out and give smiles to every single customer. Thank you for the hard work on the channel, keep up and commit! Edit: Typo, bad grammar😅
So much respect to be able to pull this off. I work at a restaurant and were always short people and when my shifts over I punch out and continue to help. Its not just for a paycheck its to help out the restaurant and the people you call family there and to make sure every customer is satisfied. So much respect for you.
Restaurant work is definitly not for everyone, I always had trouble staying on-task and staying sane at the end of a normal all-day shift, but the fact you could do this for 24 HOURS and keep going is insane!! The complaints were so minimal despite the exhaustion. Real manager material and a true chef. Amazing. I'm in complete awe.
I start my first day as a prep cook Sunday and I was so nervous but Josh just help me over come that by watching this video, I'm more excited than ever now! Thanks brother
Shoutout too all my fellow Boys and Girls who work Nightshifts. Im now five years in working nearly 10-12 hours every weekend from nine in the evening, to 8 in the morning. Even if its pretty exhausting, working hard Nightshifts with good company is something special. I always loved the feeling coming home when others crawl out of bed. Often people say that i am wasting my time by working so much on the weekends, but these five years in my early 20s, were the most fun years of my life. The vibe you get when you are with your team, knowing the next ten hours are gonna be brutal, are the most satisfying shifts. Lets to this boys and girls, we are going the extra mile that other people are having a great time. Wether ist gonna be at a restaurant, a bar, a nightclub or what ever. I hope after all this covid crap is over, we can do we love again.
This takes me back to being a line cook, and as much as I'm happy not to have to deal with the stress (which you didn't show any of here lol) I miss the adrenaline and pressure of a busy service sometimes. Definitely don't miss cleaning the grills or fryers though.
Hey Josh! Fan from Japan🇯🇵 I love and respect your commitments towards cooking! Taking the dashi (出汁) your own and frying things in a copper pan. 本当にすごいと思う！ これからも大変だと思うけどみんなで力を合わせてがんばってね！！
Having worked in restaurants, the vibe i get from this is an old boss calling you for help because theyre understaffed for a shift and are having an inspection the next day, source: i've pulled all nighters for this very reason lol
I watch this with awe. The restaurant business is tough and made tougher when you can’t find competent cooks to support your operation. While the food speaks for itself, the leadership is key to keeping any business alive. That constant praise and affirmation helps keep your good folks from bailing. Cleaning is the must do thing. It has to happen daily. The level of cleaning is way over any household cleaning and until you experience it, you don’t understand. Josh did an awesome job. He’s certainly at the Chef level in all the tasks he knocked out. Awesome video!
This reminded me of my childhood when my parents still owned a restaurant. They would bring me in on wonton and eggroll days, set the station up with all the filling and wrappers in the back out of sight and I would be there on a make shift table, sitting on a milk crate filling 5 metal baskets of wontons and I don't even remember how many trays of eggrolls. As an adult its strange because there are days where I say to myself, "How is it that they never taught me to make the filling?" My mom finally released the wonton recipe to me last year, and now I need to wheedle out the egg roll recipe.
I'm a new EMT(6 months dec. 19th and still loving it!) in a county that runs 24/48s, and I remember my first 24hr hell shift with back to back calls. We were down 2 trucks out of 5 and i only saw the inside of the station for maybe a collective of 30 minutes. That little time of night around 1-5am made me wanna jump out the back of a ambulance going 80mph down the interstate. 5am hit and for some reason I was endowed with he-man energy and strength the likes of which i'd never known. 20hrs out of a 24hr shift is always kinda easy, its that 4hr period that everyone experiences that makes you want to die lol
This is when people don't know what's going on at the back of the house for every restaurant, catering and kitchens. This is part of the magic happens. FOH is essential too!
They’re not quite as intimidating as it seems. High standards and more repercussions for fucking up but just like every restaurant the people make the vibe. Vibes in a fine dining restaurant don’t have to be all tight and strict and scary. They can be chill and fun like shown in the video. If you’re working at a restaurant that feels like Hell’s Kitchen remember that that’s not the norm and you can find work elsewhere. Good luck with your future in the culinary world!
Trueee. I have worled in bakeries my whole life but the pressure of being in a different setting, at a different kitchen and a whole new level of "don't screw this up" hits hard everytime. Good luck, may we get over these challenges and fears!
Higher end restaurants with clear standards, quality leadership and a dedicated staff are far more enjoyable to work in than any other type of environment. It’s good to be nervous but you shouldn’t be scared.
Just find the right team there is nothing cool or brave about being treated like shit all the time, like if you make something stupid expect getting yelled at but you shouldn't be insulted and talked down all the time
I have so much respect for the hardworking and beautiful people who work on the service industry in general, but I’m happy that the restaurant work has been highlighted. Excellent video as always, thanks Josh!
This really brought back memories of when I worked prep. While this challenge looked insanely difficult it was so amazing. It brought back some great memories and those chef whites do give you power. This was awesome to watch.
Ahh, the classic "BE PRECISE OUR MARGIN OF ERROR IS SMALL" sign. It brings back memories for me and I wasn't even the one who worked there for years 😂u've come so far since quitting working in restaurants and we are all so grateful for it! sorry for simping papa, it was just this once
As a first time cook meaning I’ve had no actual real restaurant or kitchen experience but I want to say thank you. I’ve caught the bug watching your channel and it’s honestly helped with my depression. Thank you. This video was hella insightful. Thank you again.
The ultimate swag/drip/flex/snap/tap/drap/guap/slap/mop/sleeves: “two years ago, I was here, and the only thing that changed is everyone looks a LOT prettier.”
This brings up so many memories for me from my years as a chef on the prep shift, the line, and all the way up to executive chef. I had a chance a few years ago to go back to where I first fell in love with cooking professionally. I got to spend a day there doing almost all of what you did. (No 24 hour shift for me, I'm way too old for thar lol). Putting on the chef jacket from Roy's again after so many years was insanely emotional for me. Was a nice way to bring my career around full circle as I was getting ready to retire. Cheers Joshua and thanks for being a source of entertainment for this old retired chef and inspiration for people whether they take it to the career level or just making something special for friends, family, and loved ones.
The amount of effort, passion, dedication and hustle mentality in this video makes me feel like I'm gonna die a garbage can. I'm supposed to get awe and inspiration from this video but I'm only getting the awe and feeling this burden of shame instead.
Joshua, as a fellow chef I’m happy and proud of you! I’ll be handling a cafe soon on my own and it’s very daunting for me as a 29 year old, I’m from Malaysia and you’ve been an inspiration to me! All I can say is keep going and do what you love! Shout out from malaysia!!
Thanks to the camera man and all of your directing and editing because this gave a perfect visual of true culinary work. I love cooking but damn this is a lot of stuff happening at once. Very impressive to the whole team!
Appreciate this video. I ate here 2-3 years ago and definitely left thinking it was the best meal I’d had in Austin. This gives so much background into what went into that meal. Thank you.
I love to cook. Josh, you have helped and continue to help me to cook with joy, grace, and gratitude covered in a delectable sauce of quirky, ribald humor. Your great sense of teamwork is reflected in the quality of the filming and playful editing of your videos. This particular video captures a richness that goes beyond the usual delights in your “normal” offerings. (It goes without saying that nothing Papa does is “Normal”) The fact that you accepted this challenge and saw it through to the end was impressive in itself. The bigger gift was the opportunity to look into the complex workings of a stellar kitchen, to realize the extent of the commitment to excellence that is required to produce the kinds of dishes that come out of a restaurant like this. And then the reminder to us that when we go into a place to be fed and entertained it behooves us to recognize the dedication of the people who serve us. In a culture that, at every turn, seems to be more self-absorbed and oblivious to the gifts and needs of others, we need to be reminded that behind the things we want stand our brothers and sisters willing to do the best they know how to bring those things to us. And be humble and grateful about it … and NOT act like the south end of a north-bound mule. So thank you for YOUR efforts. Well played, sir! I eagerly await your next sample of culinary excellence and kitchen silliness.
Makes me feel all sorts of nostalgic really ! It's amazing how much work goes into something as simple looking as "food". I hope more people learn to respect us and everyone involved in gastronomy and service all together really! Support your locals folks!
As a man who way to frequently stays up 24 hours (or close to it) 11 pm - kinda sleepy time 12 am - not sleepy for some reason 1 am - dead tired 2 am - dead tired, but also kinda sad or easy to get into a deep conversation 3 am - kinda hungry and tired 4 am - just tired. What even is awake 5 am - reawakening 6 am - STARVING!! Huge shot of adrenaline (usually the easiest time to accidentally fall asleep because the after effects of adrenaline are sleep) 7 am - less extreme 6 am 8 am to rest of day - hell
Bro! I be following your Channel for quite a while now. I knew you were tight on your skills. But you really know all the shit. Especially coming back and fitting back in like it‘s nothing. Big respect. Honestly chef John, Matty, and you are absolute TH-cam cooking legends! Love the Channel! Keep up the good stuff. Cheers!
Josh: Papa you like it? /kisses/ His Friend: ...? Probably his friend is thinking that what's going on to Joshua since he left the restaurant kitchen 😂
This is so fun to watch. The food looks amazing and the cinematography is incredible. In the first car ride alone there are like 10 individual shots. This is an incredible work of art!!
Watching you cook for the past since I discovered your channel has opened up this new passion for me about cooking that I never really appreciated. Might take a course or class to help my understanding more, appreciate the hard work you do Papa! Keep up the great work and inspiring more people 💖
Nothing like getting off work, coming home & going to TH-cam to watch another Chef do everything you just did that day, just hours ago lol. That kitchen is immaculate and the food looks god tier. Exceptional job, Chefs.
I used to go to Denmark for work and the company I would visit would all eat lunch together, catered by the company for a nominal fee. All 100 employees. The employees could take any leftovers home for dinner as well.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
This gives Josh a lot of credibility, it's honestly amazing to see him in a restaurant environment and just absolutely crushing it. Proves he's the real deal!
This is the restaurant he used to work at but quit to work full time on TH-cam
@@samanthafranco2506 yes, I know. It was mentioned in the video a couple times and also in the title.
@@Pwnarbullen Does he own the resto?
@@mattlorenzzz1934 no he doesn't
@@mattlorenzzz1934 no, he doesn't. Uchiko is an offshoot of the main restaurant in Houston called Uchi, started by Chef Tyson Cole in 2003. Both Uchi and Uchiko are part of the restaurant group Hai hospitality owned by John Baydale.
A kitchen with that output, maintaining quality, and without needing a dedicated dishwasher is honestly impressive.
That's freaking nuts .
mehh its a little stupid to be honnest . in fine dining you need every bit of cooking time possible to get the best possible quality food . washinbg dishes takes up time for no reason . i work in fine dining and id be pissed off i didnt work my way up to the top to waste time . its not something you see in fine dining usually and ive worked in many 2 and 3 michelin starred restaurants
Impressive how? They are not saving time, money or resource in that restaurant by doing this, especially with that kind of output.
@@myname-mz3lo I think the reason they do it that way is because it's a Japanese-inspired restaurant. Having worked in several Japanese restaurants, I can say that humility and teamwork are the top priorities there; making the cooks clean up after themselves is probably more about individual responsibility and having every worker contribute an equal effort. The first restaurant I worked, all new-hire servers had to spend *3 weeks* training in the kitchen -- not standing next to the line and watching, but actually working with the cooks. The owner wanted all the FOH staff to have empathy and respect for the kitchen; I'm sure you've worked in places where servers and cooks hate each other, and this place was the opposite. Even though it's less efficient and more work for everybody, Japanese restaurants feel like being part of a family because of this.
@@myname-mz3lo idk if it’s just me but by the way you’re talking in the comment makes me think you’re lying out of your ass. I mean “in many Michelin star restaurants”. I know that life style leads to a lot of jumping around but you really don’t sound like someone who has worked in any Michelin star restaurants.
As a nurse I know how you felt Josh between the 2am-5am hours. Those 3 hours are torture. But then at 5am for some reason everyone gets this jolt of energy and then you plow through. I bet you couldn't fall asleep right away once you got back to the hotel. I call that the zombie hours...you're awake but cant sleep even if you want to sleep. Its weird how the body does that at times
Doesn't that... normally happen?? Or do I have to go to a hospital for a checkup???
It's because your body releases cortisol since you would normally start to wake up during those hours
As a doctor I can relate 100% to all you said. I call your “zombie hours“ my “zombie mode“ actually. I still can’t explain that energy surge from 5am onwards either.
@@pukyvito according to Andrew huberman, the sunlight activates the circadian clock, releases cortisol / blocks melatonin
Your body clock basically resets and it tricks you into thinking you have energy/have slept.
Josh really downplayed how renowned this restaurant is in Austin, a city that takes food pretty seriously. This is awesome!
Not sure how this has no comments but hi
facts
I need to go eat there
Uchiko is a fantastic restaurant
I need to go there...like yesterday! Nice work Josh and crew! 👍🏼 Too bad I’m in Massachusetts...
Well I get tired just to clean my own little kitchen after cooking.. Kudos to all the chefs and kitchen staffs who work so so meticulously not only to give their customers quality service but keeping their kitchen area so clean and hygienic! Watching this raises the bar of respect I had for them!
Clean as you go
@@bryantparks6634I Try to
Occasionally you will see a restaurant that abuses their cleaning staff, dishwashers and such. I would do ab 3-4 other jobs but when it came to splitting tips and such I was always left out, so I spoke up and it just got worse, I told the 2 chefs and a couple waitresses I liked to call out one day because I was going to walk out on a certain night. Felt good to watch my boss beg for me to stay after treating me the way he did, I was treated better a McDonald’s when I was 16
@@huntergreek6963 i work as a chef ( still like a low level one) but the amount of cleaning shouldn’t be that bad if you have decent co workers
Well if you do that as a daily job your body will build the endurance along the way. First time standing almost 6 hours doing dishes and prepping I almost black out like all my blood is draining from my body.
Mad respect for this one, man. My longest shift was 18 hours and by the end of it I couldn’t understand words longer than 6 letters. Props for making it 24 hours PLUS keeping engaged with the camera throughout. Shoutout to the camera person too, that’s awesome that they stayed there for that long alongside you :)
And some people do 24 hours regularly. Guess it's all about adjustment
I did 24 hrs once and by the end of my shift I was so fatigued and literally dragging my feet...found out I had mono 🤦🏽 and working 24hrs almost killed me..
But boy do I miss the kitchen
So I don't know about fine dining but every restraunt I've worked in 2 14-20 hour shifts a week we're expected and then ive had to stay up to 29 hours on one shift destroyed my body without so much as a thank you. The way this was handled I have huge respect for him I remember those shifts and I don't with them on anyone
@@akfin4763 other than firefighters on 24/48 schedules, who is regularly working 24 hour shifts lmao?
I once worked 17 hours in a day, and my boss wanted me to stay even longer... i was like look boss if you want me to come into work tomorrow(really 7-8 hours later that day), I need to go home NOW
It is so weird seeing a kitchen that is actually properly staffed, maybe that's why you can serve such excellent food that is always consistent...
This is something that's not said much about not only kitchens but also other places like Hotels. It's no wonder that all of the great restaurants and establishments are staffed to the gills and they all train their employees ridiculously well.
you watch masterchef and such and put crazy restrains and or dwindling staff. I would watch those and couldn't help but think, "These are unreal conditions."
Thats what happens when you only watch showw about helping struggling restaurants - you forget what a proper one looks like
@@RhodianColossus in my experience it's more normal for a restaurant to be understaffed than fully staffed
@@meganb3448 that's why most of those restaurants close in the first five years of operation.
The fact that he left the scene where he was literally crushing it, to do his own thing, which he is literally CRUSHING as well
Tons of self-discipline and dedication. Mad respect to Josh
The man exudes success
As someone who works in a pretty toxic kitchen, im ridiculously envious of a kitchen like this one. Positive, friendly, and everyone is working hard and working together. Seems like a dream come true.
its usually about leadership who sets the precedent of the workplace
@@ExilixE Not only that, But it also comes back to the employee's attitude as well. No one wants to work with an employee that's just gonna complain about working the whole time.
always remember. people dont quit jobs. people quit managers. let that sink in and stay positive my bro
@the404error7. What if I'm the only coworker who DOESN'T spend the whole shift complaining?
As someone who works in the restaurant industry I appreciate you showing how much work really goes into getting people that one plate of food to their table. I'd love to see a video on the front of house and bartenders as well! not 24 hours to
Yeah, it was a bit confusing. Prepping, prepping, prepping, family meal. No service!? Clean, clean, clean.
Would have liked to have seen the orders coming in, going out, and as you say, front of house to get a feel for how many people they were actually catering for.
@@stevennicholas5472 They showed some bits during service. Not as much as prep, but that makes sense for a handful of reasons, not the least of which is that having someone ambling around the kitchen to film a bunch of interesting looking content in the middle of heavy service is just asking for a frustrating time, and an inefficient line...
It would be easier to film on a slower night, and it sounded like their night wasn't _too_ insane (by the way Josh talked about working his first station during service, and by some of the slower moments and conversing that was happening after service had started), but still - that would be more difficult to film.
Service started around 10:42 in the video and went to about 13:05 when their chef called it (13:04 showing how many tickets they filled). Generally speaking, any time you see them plating dishes (or shots of completed plates), that's no longer prep.
@@stevennicholas5472 you really want to film during a rush or service? also privacy issues with customers or any staff not wanting to be recorded. we all get a sense of service. what we dont get is the rest which i think he did well showing. i worked at a couple of places and that giant wok fryer with those baskets brought back memories. i also was lucky to work as a prep cook at a fine dining restaurant and it was hours of standing and work. the fact that a lot of comments are surprised of family meal is just surprising to me. it's a good break, you feel like a person, and you use what foods would be wasted. i did a trial at a restaurant and they did not do family meal before service or offer any breaks but smoking ones. i need to sit and dont smoke. apparently the state i moved to does not require breaks.
Ending that 24 hours with cleaning is like doing it on hard mode. I can't imagine having the misery from fatigue set in, then only just get started on an entire clean shift.
Better that than to finish your 24hrs on the line...
The “afterglow” you described is because even though your brain has built up the hormone that makes you feel tired, your circadian rhythm decreases your sensitivity to that hormone during normal waking hours.
Yeah doesn’t it have to do something with negative feedback?
It's from the Lex Fridman Podcast #164
with neuroscientist Andrew Huberman.
Really fascinating stuff. All about how to use science to understand and control the brain/body.
The neuroscientist also has his own podcast ‘The Huberman Lab’.
ahhh
Yeah I love how I’m reading this nodding my head pretending I just understood what u said
Oooh so that's what i feel when I study til morning
Honestly the coolest thing about this was laying out the tape and naming all the prep and then cutting quickly with the knife tip. What a great little detail to save time!
That floor grate was pretty good too 👌 I want one in my kitchen now
"It's like he never left" that is one huge compliment that anybody would love to get from their previous workplace
indeed
I’m a Vet, who’s now just waiting tables as I finish up college. I will say I never understood the amount of work behind the scenes. Super awesome stuff and major respects to you and everyone out there grinding it out in the food industry!
I can honestly say that working in a kitchen is some of the hardest work I have ever done. When those lunch/dinner rushes hit, there's no time to think, it's just rote execution at top speed.
Shoutout to the camera man for staying for 24 hours as well
🙏🙏🙏
Seriously
@@VicramFilms Do you do the editing of the videos as well? I've noticed the grading of the videos took a huge leap as of late, so my compliments to whoever has been in charge of that. 👌
32 Hours* he edited the video after ahahahah
@@nicholasfalcone4259 jesus dude just holding a camera that long would kill me.
imagine telling your old manager “your dining room cleaning crew never showed up so i spent the last two hours of my 24 hour shift cleaning the whole restaurant” what a boss
Yeah, I've had that happen to me when I worked.
It was annoying, but the overtime was nice...
Didn't they eventually show up, or was that the camera person who helped?
Really great representation of how a chef's life is. Been working as a chef for 7 years, and this really brought me back! Love the community and the hard work and dedication. Fucking intense and hard job, this challenge was great! Reminded me off the 16hour shifts we constantly be takin as chefs :)
As someone who wants to go into the culinary field, this is very insightful and a joy to watch.
Just as a tip. Not every chef or manager will be nice, sure other jobs have their fair share, but the restaurant industry is notorious. Long hours and working past when your clock out times are just expected. You go home when they don’t need you anymore. If you have to go earlier, you’ll just get less hours, it’s just how it works.
It gets hot as fuck in a kitchen. If it’s 75 in the dining room it’s 95 on any hot station. You better hope the hoods never cut off either because you’ll feel it in 5 minutes or less. Temp goes up to about 110 and it get smoky quick.
From the time you get there to the time you leave it’s non stop motion. Do this, prep that, we need xyz up to the line, I need this prepped or letting other people know what you need. It never lets up.
But it can be fun. The feeling of accomplishment after a long shift where you just crushed it, sending out hundreds of orders perfectly night after night is fun if you enjoy it.
First time in a kitchen is gonna be slow even if you know how to cook. Like Josh said it’s all about muscle memory. Knowing where something is, and how to do certain things is mostly what cooking is. Even seasoned chefs need 2-3 weeks on a station to be amazing at it.
TL;DR: It’s fun if you like it, but it’s tough so stick in there.
15-18 hour days were normal, constantly on your feet with rarely any time to stop and sit and rest or eat, only nibble.
7am to 4pm? More like 7am to 10pm and you're always short staffed.
Doing prep work isn't as bad as being on the line simply because it gets hot on the line and there isn't really any air conditioning (few minutes in the walk in freezer to cool down)
If people are jerks and mean and are constantly on you about mistakes, it means they like you. If they ignore you and don't talk to you, they don't like you.
Ahhh don’t forget there’s barely any money in it as well
Don’t forget very understaffed. It’s extremely rare to see a kitchen so well staffed like this place. It’s stressful and not worth the stress either. I’m in my 20s getting £7 an hour doing jobs that I should be paid double that. Some places made me lose my passion for cooking since I was there 60+ hours a week and I had to leave and find my love for cooking again
@@leemartine3399 I worked at an upper end steakhouse, not Michelin star or anything but fancier than the franchise chains, back around 2005-2007, I was making $13 an hour when minimum wage was just $5/hr, all the overtime really ate my paychecks from taxes, so despite working 80-100 hours a week, I got paid like I worked 50 hours a week...
Josh has such an encouraging mindset. This was surprisingly inspiring
"So we're missing more than half the team."
This is an essential to opening. Ah yes, I never twice remembered an opening shift where the entire team is there.
damn almost every day everyone shows up for where i work
We have… two people and a manager. And those two people go from prep to line and work from 6 to 3. I do not envy the poor bastards. But like being in a restaurant that goes from 7 am to 10 pm is goddamn exhausting
EDIT: I am now working the opening shift and it's way better than I thought. I've also determined that the closing shift is comprised of mostly bastards.
i love how the clock is labelled “Sense of Urgency”
good ole Thomas Keller
@McAllister Rybak what does it mean?
@McAllister Rybak my dad always said “be quick, don’t rush”, so same sorta thing
@McAllister Rybak and he worked in restaurants his entire life lmao
Hahaha when I worked at a burger joint, when the boss rang on her days off, it said 'The devil' she was a devil tho XD
Labeling Cashew Butter as “Cash Butt” is the most typical Josh thing ever.
As a cook myself..I'd write the same thing
I label tomato sauce as TOE Sauce
TIMESTAMP PLEASE
@@aliin8763 8:39
Lmao was waiting for someone to point that out
Every TH-camr: “24 hour challenge” that lasts 12 hours at the best
Josh: Actually does a 24 hour challenge
So the restaurant gets some extra help, and Josh gets to hang out with his old colleagues. That’s a Nguyen Nguyen situation imo...
Lmaooooooo. Underrated comment.
God tier comment
Wow
That is not how you pronounce that though. Not even close.
@@stawberries lol
The content we didn't know about, but needed...
Poggers?
My dad said he'll hit me everytime i get a subscriber
@@wcro yes
The likes on this comment gonna be 1k once I wake up in the morning 😳👌
Yeees
After watching so many Kitchen Nightmares and how gross some restaurants are...... I am AMAZED at how well this restaurant is staffed, run, and cleaned. Big props to the whole team of staff there.
I love the idea of the family dinner thing before shift.
I was just hired in a place that does this, it's such an obvious thing to bond the team yet I was still surprised when I saw this
At chipotle the closers used to have family dinners after we closed. We'd come up with the weirdest shit or stuff you wouldn't find on the menu and just take 15 minutes to relax and eat before we started cleaning. But as things have been with the pandemic and everybody leaving the food industry, we wouldn't have a full closing staff and it'd be like one person closing 2-3 positions when there's 6 positions. We had to stop doing family dinners just to get out on time.
@@UmDuhReally i wish they did this at my chipotle
I experienced this as a family meal for the last 3 years before the pandemic on several catering kitchens at corporations.
fun fact: josh wasn’t even invited back to his old restaurant, he just broke in and started bossing everybody around
@@Ash590 lol
Interesting 🤨
@@Ash590 bonk
@@Ash590 tf weirdo
@@Ash590 down bad
11:21
Josh: "Papa, you like it?" *kisses*
Chef Zach: "I'm about to end this man's career"
Josh: "Broke back into my restaurant, Cooking for 48 hour challenge! (COPS CALLED)"
Shoutout the camearmen for staying up the entire time too and editors for being goated. This was a short film!!
Thanks man! I did both roles - glad you enjoyed!
After a three year hiatus, I ended up working the line for a few days over Christmas. It was a nice reminder that I've still got it, but I'm good. I dont need to do that again.
This video definitely showcases a good day back lol
@@balkamp8888 I think part of why it was rough is that it was slow compared to what I was used to. I was bored. Boredom on the line never goes well.
U poop dog
i was about to say josh made absolute hell look doable, then realized its a huge kitchen thats actually staffed for its size and output capability.
As someone who never saw this side of restaurant, this was really nice to watch. And learned a lot. Thank you PAPA!
the curse words and dirty jokes were edited out trust me hahaha
Im wondering if he ever said PAPA GOING TO BE ANGRY when he worked at the restaurant
HELP MY!!! My muscles are too big! I am a big tall man and my muscles are even BIGGER! I use them to get views but they HURT so much!!! Because they are heavy. Do you have any advice, dear ben
I worked with Josh at Uchiko 3 years back and I can 100% testify that he was always the meme god. Lots of "chef daddi" and "spank me". Love this guy to death ❤️
@@WoolvertonAnimation that’s cute
Ngl your pfp makin me hungry
is that baby phil
Dude, the vibes from that applause you got at family meal were through the roof 🥰 it's awesome seeing how proud all of your old co-workers are of you! We're proud of you too, Papa!!!
this weirdly made me miss that post-shift exhausted crash into bed.
Then you wake up Still in your uniform😂so you don’t have to get dressed the next day
With the exception of the post-shift almost falling asleep at the wheel crash
Me watching this after my shift:
I remember after my first 12 hour shift I crashed into bed and started shaking. I miss having a job
@@misterx1342 you should see a doctor dude
"Were missing more than half the team." Yes first thing in the morning, the anger that would flow through me. Ugh
Also a day in the restaurant after thanos snap
Double the job but not double the pay. F
@@brokeindio5072 yes. It happens way too much.
Yup all too common and acceptable for people to call off shift in a restaurant
I worked in a grocery store but same situation. Day after Halloween, half the baggers & cashiers called off cause they partied & drank all night. I was running back & forth from station to station like a madman. Safe to say, I was literally a “mad man”
I worked in the barbershop next door to Uchiko and I was in love with a dude who works there and was stoked to get to see him in this video haha
Small world
My son was a sous chef, so I really appreciate the hard work and skill involved. He said that working in a kitchen was like working with obsessed people armed with really sharp knives, so you had to watch your step and mind your place!
Mad skills, brother. Well done!
Wait, so Joshua just left this restaurant just 10 months ago?? 10 months ago he had at least 1 million subscribers on TH-cam and was still able to work as a line cook? That’s honestly the most impressive thing I’ve ever heard, if I heard that right.
Also this footage was filmed on October of 2020, if you look at the clock on the top right corner it says 10/26.
@@Sauce.714 I figured it was older footage but still that puts him working as a line cook in December 2019 or January 2020. I’m not sure if he had 1 million subs at the time but he was definitely close, and it’s still impressive and speaks to his work ethic and dedication.
He quit back in 2019. This footage is like, 5 months old
The family meal is such a great idea, I wish more restaurants did that
Yeah, I hadn’t heard of it until I saw a fancy restaurant do it on a Bon Appetite video. Seems like nicer restaurants usually do it for their staff.
Seems pointless when they sit 2 tables apart from each other
@@marknalberta It’s more about feeding your staff than forcing them to bond. Plus Covid precautions were still in place during the time of filming.
@@TheGreatLake1998 the covid things are dumb they're all together all day then they spend the shortest portion of their day seperated yet breathing all over where customers are about to be. It's actually probably a great idea to fill everyone up so they don't steal bites they're not supposed to take during work. And I just remembered the one time I was at the fanciest Italian restaurant in town and one of the employees sits across the room in an empty table and unpacks his McDonald's he got for his break. Made me question why I was eating there lol
Literally never worked a restaurant that didn't do this?
It only makes sense that a professional kitchen has a sign that says “sense of urgency” above the clock 😂
@blv are you advertizing in a youtube comment section
Isn't this the same restaurant that has a sign saying "our margin for error is small"?
Because a sense of urgency is what every single worker in a restaurant absolutely needs to have at all times.
@@MultiCommissar at a restaurant like that, yes. My hat off to those who can not only cope with that, but who also excell at the same time.
@@Voller84
Honestly it's a virtue that will help you wherever you go in life. I left the restaurant industry years ago, but that sense of urgency that was instilled in me has served me well in life in almost every way.
Josh is literally that person that goes back to their old work and is like "oh things changed? Huh, that's weird".
That's me, too. I am also that person.
I’m 17 and I’ve recently just joined the hospitality industry at a higher end Japanese restaurant called Robata in Melbourne australia. I’m starting out as a busboy and kitchen hand, helping prep food and stuff like that. It’s pretty full on but I love every second of it as the environment is lovely everyone is super nice and friendly. Juggling 40 hour weeks and high school is pretty hard but it is what it is. Props to you for making this video! Longest I’ve work was 9 hours and that itself already drained me so hats off to you man
Good luck to you young man. Soak up everything. And no matter what anyone says, you can make a great living out of the restaurant life!
I noticed a bandaid on his finger at the end that wasn’t there at the start
Same
i was looking for this comment. healing a thumb tip removal of my own atm
I need that “Sense Of Urgency” sign for my kitchen. Bad lol
8:54 this. My heart sank. I can't tell you how many times I've been reprimanded for eating on an approved break. In recent memory I labeled over a thousand wine bottles in the middle of summer on a time crunch and no food in me. I was chewed out by the owner for not being attentive when they threw me register to then sell the same bottles without a clear goal or warning. Anyways, you seem to have stepped away from a caring (chaotic of course) restaurant family. Even if it is the basics like carbs. That's brave as hell and you've helped me grow as a home cook. Thanks for your sacrifices man!
Truly thankful that you showed to the general audience what restaurants look like from inside out. As a guy who's entering cooking studies here in Spain, it is really inspiring to see the work, effort and partnership that makes the restaurant work out and give smiles to every single customer. Thank you for the hard work on the channel, keep up and commit!
Edit: Typo, bad grammar😅
When you don't show up to your shift and it was the one day they filmed the whole thing and put it on the internet.
YOU WORK THERE?
Yea its not a good look for that missing crew.
Bruh sad
"It is not about winning or losing, it is a about committing" - Joshua Weissman, 2021
So much respect to be able to pull this off. I work at a restaurant and were always short people and when my shifts over I punch out and continue to help. Its not just for a paycheck its to help out the restaurant and the people you call family there and to make sure every customer is satisfied. So much respect for you.
When joshua lets his hair down it gives me a reason to live
Haha m2
So glad he doesnt eat soy...
Restaurant work is definitly not for everyone, I always had trouble staying on-task and staying sane at the end of a normal all-day shift, but the fact you could do this for 24 HOURS and keep going is insane!! The complaints were so minimal despite the exhaustion. Real manager material and a true chef. Amazing. I'm in complete awe.
I start my first day as a prep cook Sunday and I was so nervous but Josh just help me over come that by watching this video, I'm more excited than ever now! Thanks brother
Good luck. I hope it all goes well for you.
@@chriswest7639 thank you!!!
Shoutout too all my fellow Boys and Girls who work Nightshifts.
Im now five years in working nearly 10-12 hours every weekend from nine in the evening, to 8 in the morning.
Even if its pretty exhausting, working hard Nightshifts with good company is something special.
I always loved the feeling coming home when others crawl out of bed.
Often people say that i am wasting my time by working so much on the weekends, but these five years in my early 20s, were the most fun years of my life.
The vibe you get when you are with your team, knowing the next ten hours are gonna be brutal, are the most satisfying shifts.
Lets to this boys and girls, we are going the extra mile that other people are having a great time.
Wether ist gonna be at a restaurant, a bar, a nightclub or what ever.
I hope after all this covid crap is over, we can do we love again.
Been working 12 he night shifts for 14 years. It’s definitely not for everyone.
Name does not check out.
What's your job?
This takes me back to being a line cook, and as much as I'm happy not to have to deal with the stress (which you didn't show any of here lol) I miss the adrenaline and pressure of a busy service sometimes. Definitely don't miss cleaning the grills or fryers though.
CONGRATS ON THE COOKBOOK JOSH!!!!
The first couple minutes gave me line cook ptsd but after seeing how everyone is working for each other and being positive it turned right around
Hey Josh!
Fan from Japan🇯🇵
I love and respect your commitments towards cooking!
Taking the dashi (出汁) your own and frying things in a copper pan.
本当にすごいと思う！
これからも大変だと思うけどみんなで力を合わせてがんばってね！！
Having worked in restaurants, the vibe i get from this is an old boss calling you for help because theyre understaffed for a shift and are having an inspection the next day, source: i've pulled all nighters for this very reason lol
Cleaning is like 3 times harder than the actual service + prep time. Speaking from years of experience.
Fucking closing is such a pain in the ass but nothing hits better than seeing your battle station looking brand new
@@friskykicks I 100% agree with this
Definitely cleaning is the most exhausting it may seem different but it’s kinda repetitive
dont think 'harder' is the right word, but it likely is more exhausting and repetitive.
Cleaning is more taxing and unfulfilling, service + prep is harder and more demanding.
I watch this with awe. The restaurant business is tough and made tougher when you can’t find competent cooks to support your operation. While the food speaks for itself, the leadership is key to keeping any business alive. That constant praise and affirmation helps keep your good folks from bailing. Cleaning is the must do thing. It has to happen daily. The level of cleaning is way over any household cleaning and until you experience it, you don’t understand. Josh did an awesome job. He’s certainly at the Chef level in all the tasks he knocked out. Awesome video!
This reminded me of my childhood when my parents still owned a restaurant. They would bring me in on wonton and eggroll days, set the station up with all the filling and wrappers in the back out of sight and I would be there on a make shift table, sitting on a milk crate filling 5 metal baskets of wontons and I don't even remember how many trays of eggrolls. As an adult its strange because there are days where I say to myself, "How is it that they never taught me to make the filling?" My mom finally released the wonton recipe to me last year, and now I need to wheedle out the egg roll recipe.
Did ya get it
did ya get it
Did ya get it
@@Yan.Valley gonna try this coming weekend
did ya get it
He's so much more professional when he's working at his restaurant lmao
I'm a new EMT(6 months dec. 19th and still loving it!) in a county that runs 24/48s, and I remember my first 24hr hell shift with back to back calls. We were down 2 trucks out of 5 and i only saw the inside of the station for maybe a collective of 30 minutes. That little time of night around 1-5am made me wanna jump out the back of a ambulance going 80mph down the interstate. 5am hit and for some reason I was endowed with he-man energy and strength the likes of which i'd never known. 20hrs out of a 24hr shift is always kinda easy, its that 4hr period that everyone experiences that makes you want to die lol
Things I don't miss about working in a kitchen: Sweating my body weight out.
No kidding. Most people don’t realize just how freaking hot it is, especially in a place like Austin.
💯
This is when people don't know what's going on at the back of the house for every restaurant, catering and kitchens. This is part of the magic happens. FOH is essential too!
there is a lot of love in the restaurant business, with the right coworkers
I, as a pastry chef in the making, am deeply terrified of fine dining kitchens.
They’re not quite as intimidating as it seems. High standards and more repercussions for fucking up but just like every restaurant the people make the vibe. Vibes in a fine dining restaurant don’t have to be all tight and strict and scary. They can be chill and fun like shown in the video. If you’re working at a restaurant that feels like Hell’s Kitchen remember that that’s not the norm and you can find work elsewhere. Good luck with your future in the culinary world!
Trueee. I have worled in bakeries my whole life but the pressure of being in a different setting, at a different kitchen and a whole new level of "don't screw this up" hits hard everytime. Good luck, may we get over these challenges and fears!
Higher end restaurants with clear standards, quality leadership and a dedicated staff are far more enjoyable to work in than any other type of environment. It’s good to be nervous but you shouldn’t be scared.
Just find the right team there is nothing cool or brave about being treated like shit all the time, like if you make something stupid expect getting yelled at but you shouldn't be insulted and talked down all the time
Don’t Be Follow Your Dreams Try Everything
So much respect for Josh and all the chefs that put out so much hard work out there. Truly a talent, and a skill.
I have so much respect for the hardworking and beautiful people who work on the service industry in general, but I’m happy that the restaurant work has been highlighted. Excellent video as always, thanks Josh!
Josh to his coworkers: "thats good but i can make it better"
underrated
Lol yeah. "making food at my old restaurant...but better"
I've never seen someone work in a fine dining restaurant on camera before! Really cool Josh!
This really brought back memories of when I worked prep. While this challenge looked insanely difficult it was so amazing. It brought back some great memories and those chef whites do give you power. This was awesome to watch.
Ahh, the classic "BE PRECISE OUR MARGIN OF ERROR IS SMALL" sign. It brings back memories for me and I wasn't even the one who worked there for years 😂u've come so far since quitting working in restaurants and we are all so grateful for it! sorry for simping papa, it was just this once
nice last name
"Ingredients you'll need:
-A big heart for cooking"
Man you gotta love Joshua
As a first time cook meaning I’ve had no actual real restaurant or kitchen experience but I want to say thank you. I’ve caught the bug watching your channel and it’s honestly helped with my depression. Thank you. This video was hella insightful. Thank you again.
The ultimate swag/drip/flex/snap/tap/drap/guap/slap/mop/sleeves: “two years ago, I was here, and the only thing that changed is everyone looks a LOT prettier.”
It was crazy to see you that tired, I'm so used to the energetic Josh. Once like 9pm hit, his eyes were at half mast lol
This brings up so many memories for me from my years as a chef on the prep shift, the line, and all the way up to executive chef. I had a chance a few years ago to go back to where I first fell in love with cooking professionally. I got to spend a day there doing almost all of what you did. (No 24 hour shift for me, I'm way too old for thar lol). Putting on the chef jacket from Roy's again after so many years was insanely emotional for me. Was a nice way to bring my career around full circle as I was getting ready to retire. Cheers Joshua and thanks for being a source of entertainment for this old retired chef and inspiration for people whether they take it to the career level or just making something special for friends, family, and loved ones.
The amount of effort, passion, dedication and hustle mentality in this video makes me feel like I'm gonna die a garbage can.
I'm supposed to get awe and inspiration from this video but I'm only getting the awe and feeling this burden of shame instead.
Joshua, as a fellow chef I’m happy and proud of you! I’ll be handling a cafe soon on my own and it’s very daunting for me as a 29 year old, I’m from Malaysia and you’ve been an inspiration to me! All I can say is keep going and do what you love! Shout out from malaysia!!
Much luck and good vibes for your new upcoming journey with the cafe!
All the best to you.
Thanks to the camera man and all of your directing and editing because this gave a perfect visual of true culinary work. I love cooking but damn this is a lot of stuff happening at once. Very impressive to the whole team!
So happy that Joshua is branching out to such type of content!!!! Definitely looking forward to more stuff
Appreciate this video. I ate here 2-3 years ago and definitely left thinking it was the best meal I’d had in Austin. This gives so much background into what went into that meal. Thank you.
I love to cook. Josh, you have helped and continue to help me to cook with joy, grace, and gratitude covered in a delectable sauce of quirky, ribald humor. Your great sense of teamwork is reflected in the quality of the filming and playful editing of your videos. This particular video captures a richness that goes beyond the usual delights in your “normal” offerings. (It goes without saying that nothing Papa does is “Normal”) The fact that you accepted this challenge and saw it through to the end was impressive in itself. The bigger gift was the opportunity to look into the complex workings of a stellar kitchen, to realize the extent of the commitment to excellence that is required to produce the kinds of dishes that come out of a restaurant like this. And then the reminder to us that when we go into a place to be fed and entertained it behooves us to recognize the dedication of the people who serve us. In a culture that, at every turn, seems to be more self-absorbed and oblivious to the gifts and needs of others, we need to be reminded that behind the things we want stand our brothers and sisters willing to do the best they know how to bring those things to us. And be humble and grateful about it … and NOT act like the south end of a north-bound mule. So thank you for YOUR efforts.
Well played, sir!
I eagerly await your next sample of culinary excellence and kitchen silliness.
Makes me feel all sorts of nostalgic really ! It's amazing how much work goes into something as simple looking as "food". I hope more people learn to respect us and everyone involved in gastronomy and service all together really! Support your locals folks!
As a man who way to frequently stays up 24 hours (or close to it)
11 pm - kinda sleepy time
12 am - not sleepy for some reason
1 am - dead tired
2 am - dead tired, but also kinda sad or easy to get into a deep conversation
3 am - kinda hungry and tired
4 am - just tired. What even is awake
5 am - reawakening
6 am - STARVING!! Huge shot of adrenaline (usually the easiest time to accidentally fall asleep because the after effects of adrenaline are sleep)
7 am - less extreme 6 am
8 am to rest of day - hell
But why?
exactly, could not have put it better myself.
Bro! I be following your Channel for quite a while now. I knew you were tight on your skills. But you really know all the shit. Especially coming back and fitting back in like it‘s nothing. Big respect. Honestly chef John, Matty, and you are absolute TH-cam cooking legends! Love the Channel! Keep up the good stuff. Cheers!
Josh: Papa you like it? /kisses/
His Friend: ...?
Probably his friend is thinking that what's going on to Joshua since he left the restaurant kitchen 😂
I can assure you... Thats a normal situation in a restaurants kitchen =)
We are all crazy
@@AlexW- if you aren’t kissing your homies on the line are you actually in the food service industry?
@@AlexW- OMG really? That's must be fun!
This is so fun to watch. The food looks amazing and the cinematography is incredible. In the first car ride alone there are like 10 individual shots. This is an incredible work of art!!
Watching you cook for the past since I discovered your channel has opened up this new passion for me about cooking that I never really appreciated. Might take a course or class to help my understanding more, appreciate the hard work you do Papa! Keep up the great work and inspiring more people 💖
creds to vicram for staying and toughing it out too! yall are beasts!!
I've worked in a restaurant as a waiter for 4 years, and I feel tired after working a 4-11 shift. You're an absolute mad man dude
Nothing like getting off work, coming home & going to TH-cam to watch another Chef do everything you just did that day, just hours ago lol. That kitchen is immaculate and the food looks god tier. Exceptional job, Chefs.
Papa’s work ethic is 11/10.
And i have a 20/10 work ethic
@@fearless7519 for me it's 10/20
Yeah!! Give him credit I would be tired after a few hours cooking.
Alternative title on Vikram's channel: 24 Hour Filming Challenge in My Client's Old Restaurant
Uchiko has budgettttt. We didn't have cleaners at the restaurant. We did all the cookin n cleanin gorl.
I wish my workplace or hell, my department would do a family meal type deal. That’s such an amazing way to bring a team together.
I used to go to Denmark for work and the company I would visit would all eat lunch together, catered by the company for a nominal fee. All 100 employees. The employees could take any leftovers home for dinner as well.