I recently took a job as a dishwasher in a small, busy kitchen. I have no aspirations to be a chef, but I took the job purely because I knew how busy and stressful a commercial kitchen is, and I wanted to teach myself how to not crack under pressure. To the people who have been doing this all their lives, I have nothing but respect for you
I'm always humbled when I hear the rise from dishwasher to chef. Like the beginning of the path that I've taken without even realizing it. I too was fascinated by the fast pace chaos of the kitchen while dishwashing for a fine dining restaurant. At the time not knowing 9 years from then I would have skills to handle a dinner rush in a 4 diamond fine dining resrurant. It's definitely changed my life for the better. Great video! really makes me hungry to get back on the line.
Now the unfairness of work are very prominent, to be an entry level chef, or line cook an applicant has to finish a food or hospitality degree or an equivalent is finish a culinary school, but then that chances are still slim for absurd reason as some restaurant and hotels asks aspirants for long experiences, I mean, wtf, this is entry level job, the bottom of the barrel in the career path applicants needs to start somewhere so dont ask them for unrealistic previous or intern experience.
Working on the line on a busy night is one of the biggest rushes you can experience in any job. I've tried to get out of the kitchen multiple times, but I get drawn back in every time because I miss the rush.
I’m 16 and I got my first job around 3.5-4 months ago (I was 15 at the time) all I did was dishwashing for a long time working long days and became really efficient at it but now I’m in the process of learning how to be a line cook
I really needed to see this. I am 44 years old and I have finally come to terms with the fact that I need to pursue my passion, and that is cooking. I plan on enrolling in culinary school, and though I realize that's not necessarily the practical approach, I simply don't have 10 years to join a kitchen and learn my way up. But I digress. My point is that I've been doing research on becoming a chef, and every video out there seems to crap on it. And though it might be a tough road, ultimately I want to own a restaurant and have the same attitude and approach that this guy has. I'm so glad I stumbled upon this video to at least give me some semblance of positivity.
I'm 37 and I've been in a few kitchens in the past. Just got a job at a nicer place. I want to work my way up through kitchen jobs. I'll probably go to culinary eventually. Dude Julia Childs did it as old as we are. You can do it! I want the skills to be able to handle a dinner rush at a diamond restaurant one day. Or have my own place....or both! You better not give up!
Unless you can pay for it as you learn I would just get a job in any restaurant. I work in a corporate kitchen and have seen a number of people straight out of culinary school. You.might be able to ask for a higher pay with the degree but I doubt it. At the emd of the day its a business. And business wants to pay as least as possible to make profit. But if it pays your bills then thats all thats really needed
Hi Sean, I just stumbled upon this video and your comment today. I share your passion of cooking, I want to leave my IT career to pursue this passion. How's it going for you? Did you succeed?
Get a dishwasher position at a nearby restaurant ( good one, do your research ), bust your ass and start bugging the chef, theyll eventually move you to kitchen assistant. Stick to it and learn your way thru the ropes. Also learn how to run the sala, once you know how to work eith people and make food, getchu a restaurant then. Had a few wealthy buddies who started up a restaurant with zero experience and all their stores went tits up after several months.
Opening a restaurant is a very big commitment. Majority of restaurants don’t make it one year. Work your way up, maybe look into culinary school (work in a restaurant at least two years), and see if you’d rather just be a chef for a restaurant or own your own place. If you do plan on starting a restaurant, you should have at least $300,000 in your account so that you can survive the first couple of months.
Good luck man, my little sister used to talk about owning a restaurant until I broke down Labor, Leasing, Food costs down to her. It's really not easy especially with Gluten free, vegans and allergies. Nothing against those ppl as I'm a cook with a Raspberry allergy.
Yes working in a Kitchen can be nuts, I've been a Healthcare Cook and Line Cook since I turned 18. If i'm screaming and laughing like a mad scientist im actually in a good mood. If i'm quiet you should be worried about me.
I really enjoyed watching this video. The owner reflects exactly what I believe small business should do. Great work environment, support of local growers etc. Foods looks amazing and his vibe just seems so positive 😍
As a line cook of 5 years, this video is so under rated. Probably single handedly made me decide to stay in the industry. Everything said in this video is strictly facts and I love it. Edit. Food industry sucks compared to being a lube tech. Never going back. Had some good times but no thanks
I have started cheffing in a busy commercial kitchen after being a dishwasher. You need to build excellent, friendly relationships with the other kitchen staff. Once these are established, hard work pays off, and you will have the promotion to food preparation or cooking like me!
Good shit man. I've been fucked on my station and have had fellow cooks watch me fall in the weeds. But as they fall I try to help as much I can to keep them out of the jungle. It's funny, the kitchen that is. It wasn't until I got into fine dining I noticed more people are therefor you. That and also this one place I was at for a while, a family place, everyone looked out for one another. In corporate kitchens you don't see a lot of that. Keep it up ! Love to see more from you
You seem like a good owner to work for, wish that the city I cook in had more like you. Unfortunately, line cooks are treated like the most expendable thing ever here and have a high turn-over rate. It almost crushes one's passion for cooking if your just a mere grunt, and makes your passion feel like a burden and a bad choice...dragging your feet from the next one, to the next one.
Exactly I got into a fine dining restaurant only to add more pressure and more of the grunt-feeling. Also my Chef's were druggies and alcoholics during service. #cheflife
I have been cooking for twenty years now.,it is definitely important to make mistakes,but even more important.taste,taste,taste,your food,worked with so many cooks that don't taste there food,I will say again,taaaaaaste
Hello,I’m Edward ken Garcia III, I’m a upcoming culinary student. When you said “ my first job was dishwashing at a restaurant” and you said you instantly taken by the energy and flow. You gave me the best idea and it is to work at a restaurant and do the same thing you did. Tomorrow I’m getting a job Application and I’m going to do the same thing you did and get a job at a restaurant and see the flow of thing because I always want to be step ahead for culinary school. My passion is to be a cook. Thank you for the advice I will definitely take notes off you.
Big ups to the chefs and particularly the camera-person(s) the food in this video, from the prepped onions and peppers to the finished plated dishes, looks spectacular.
This dude seems cool . Deff my kind of place to support and would consider diving into the chef/line cook world. Just stumbled here as i'm looking more into the 'What's' behind a Line Cook. What they do, what comes of that position, etc.
I have to thank you for this comment. It makes me feel better to know someone with experience supports the views of this video because the video makes me feel a lot better. As I'm writing this is about 12:30 am and I go in for my second kitchen job in a long long time. I've been cooking since the age of 13 and am 41 now I just don't have a huge amount of experience in commercial kitchens. I'm very worried that I'm in over my head but this sets my mind at ease. I know you don't think you deserve thanks but you really helped me out so thank you very much.
Im Shady Dave best of luck to you man. just 3 weeks ago i started my first kitchen job and they’re already training me on the line and it’s so much fun. wishing all the success that comes your way man!✌🏻
Weird to ask, but how old are you? I’m halfway though my junior year and i’m debating careers, i’m looking into psychology and cooking rn. I want to know how plausible it would be for me to start as a dishwasher and how i could work my way up. I’m not sure if i can handle the education psychology requires
@@Perrsevera go to a local restaurant and see if you can become and cook or a dishwasher doesn’t matter there great jobs, I’ve been a cook for a year now and still in highschool and I don’t regret it one bit
Hello,I’m Edward ken Garcia III, I’m a upcoming culinary student. When you said “ my first job was dishwashing at a restaurant” and you said you instantly taken by the energy and flow. You gave me the best idea and it is to work at a restaurant and do the same thing you did. Tomorrow I’m getting a job Application and I’m going to do the same thing you did and get a job at a restaurant and see the flow of thing because I always want to be step ahead for culinary school. My passion is to be a cook. Thank you for the advice I will definitely take notes off you.
Started as a dishwasher at a Chinese restraunt 3 years ago .. now I am a prep cook at a japanese restraunt.. sometimes it is stressful but everyday is a new day and you learn from your mistakes ... one thing I learned is to not give up . and I actually put effort in cooking in a restraunt because your cooking for the customers not for yourself. It gets busy in the kitchen theres no telling when it be busy . just get prepared and be ready for another busy day !
I currently work in a chain restaurant owned by a corporate giant as a prep cook( started on dish and my third day there was mothers day) Its soul crushing And I hate it but I can cut fruits and veggies without any trouble lost all fear of heat in the kitchen and O feel like whatevers next is goinf to be easier .
I work and cook for 10 hours a day. From 11am to 9pm i am cooking for people on a little island called Newfoundland in Canada. Sautee cook just freshly trained. Learned alot of things in the past year. Being a cook takes hard work and alot of mental strength and durability. It slowly breaks you but you have to live with it and mold yourself into a hardshelled human with super speed also need to be able to take criticism with a grain of salt hahah. Ive came a long way and truely respect anyone doing this job or as i call it, a grind. Cheers and have a great day my fellow cooks.
I enjoyed my time in the kitchen, went from dishwasher to prep cook to working on the line and loved every minute of it. My only complain is never work with a toxic leader. If you believe its your career choice and feel you must climb the steps of madness to become great then all power to you. I'm a ease person, that never has a problem with anyone despite there work ethics, but i am also a human being and no one has the right to treat you low just because that person was given a shortcut. Shitty attitude, inorganization, over salted food, and unprofessional ethics leads to your kitchen leaving you every two weeks. I only wish i was there long enough to see the embarrassment on that persons face when they have to prep, cook, clean and organize because no one has responded to the help wanted. Besides that the kitchen is great to work in.
Thanks for the help, I’m an 11 year old child looking for tips on how to do a good job in my (hopefully) future career. I’ll try and stick to watching your videos for help.
I’m halfway through my junior year and i’m looking at possible career choices. I’m looking into psychology but i’m worried the schooling will be too much for me to handle, so i’m also looking into becoming a chef. How would i get to that route? Is it best to start as a dishwasher or culinary school?
For everyone viewing this trust me, working at a place with a boss like this is extremely rare you have a better chance at winning the lottery. I’ve been in the industry for over 5 years and only have had 1 Chef who was an actual decent person and I’ve had many jobs. There are just some assholes who throw stuff at you, scream in your face and get physical with you
I feel bad for people who go to culinary school iust to end up in a corporate owned restaurant. Hows engineering school going? Ive been thinking about it. Going on 10 yeara working in a kitchen. Ready to try new things that'll pay more
@@Ammut6 please try plumbing you wont regret it here i get paid 25 dollars an hour its pretty light to the being a line cook. When i was a line cook i would cook, take out trash, touch up on dishes before the dishwasher comes in, help unload truck and stock heavy boxes of produce and meat. It was bad
@@ishthefish9006 I dont know if my stomach could handle being a plumber lol. Just like I dont want to be a nurse because I cant stand the sight of someone elses blood. How is plumbing for ya? How long have you done it and have you had some bad job sites?
I'm a server at a nursing home but I love the equipment and the atmosphere. Unfortunately only one of the chefs is knowledgeable. Sometimes I get to fry eggs or cook grilled cheese sandwiches for residents. I'm 61 but I love it even though my leg hurts because I have to walk alot.
I work at a small local restaurant and we have 2 people on each shifts usually. And having to put out hamburgers, philly steaks, and hot dogs at a decent time is a little stressful. I have a lot more respect for people at busy restaurants.
Just dropped out of university (I'm 21) and I really want to get into the cooking industry and I've been thinking about going to culinary school but I've also read a lot about how the best way to gain experience is through actually working in the kitchen in restaurants to get the hands-on experience but pretty much all restaurants in my city are hiring people with minimum 1 year experience (I have none aside from doing occasional side prep for a chef when I was a dishwasher), any tips on how I can get my foot in the door?
Hey im the exact same, stopped uni at 21 to work in a kitchen. I have no experience either its just convincing a place to give you a chance, ive just started at a cafe in the city centre and theyre great and very understanding that I'm a beginner. Find somewhere you genuinely love eating at and ask in person, show your enthusiasm someone will give you the chance
Math Skills, Communication, Team Building are all requires and of course time management effieciency. The simple stuff that may seem like nit picky bs is important. You just develop an unparalleled and different view working in a restaurant especially the back of house the cooks dishwashers even managers you end up taking a lot of shit from people but you develop so many skills plus you're being active and not sitting at some desk. You may not be making as much but your developing skills that you can use for life
Wish my boss was like this guy seems very reasonable and down to earth. The chefs I work with are only harassing the female waiters and screaming at each others. God
Currently I am a school teacher and with all due respect I have grown to hate my job. I would love to cook. I would start as a dishwasher if I had to. I’m watching a ton of videos ti see if I could handle it, the pros and cons, etc. I’m older but a hard worker, I enjoy learning, and would love an opportunity to change my life.
@@memcore1312 you spoke the reality, people think they can learn cooking after wash utensils or dishes. you have to wash kitchen all tables, counters, floors too always whenever it gets Lil bit dirty even. forget cooking it just comes rare. maybe once in a month or twice. and only for single and half recipe for the day. cook will push you back when he noticed that you will take time to prepare it compare to as he can do.
I just finished high school and for the last few years I've been wanting to work in a kitchen as a line cook I absolutely love cooking and I like watching these videos to see if it could be a suitable career
I'm about to start a higher steak kitchen line cook position. I had a friend in the past who always Always! Sent back the first plate no matter how perfect. That's another challenge, he always sent his first plate back because it made his testicles feel big... to say a good cook makes the carbon copy smiling ear to ear adding a side of garnish without anger. Needles to say I don't hangout with that old friend anymore especially at restaurants
I know. He's no different today. From Waffle House to Olive Garden . He's never gonna change. I've seen cooks catch onto him and make his second plate sloppier.
I think I need to stop lying to myself.... this dirty ass hectic job... was actually something I enjoyed at the end of the day. I'm considering returning to continue developing the skills and really learning the game properly so I can properly start my own food business.
L i think it depends on how much you want it, is it now i Want to make my dream happening, do i have the time, How about my girlfriend are the hours of work fine with her. Or do you have the right education or do i have to learn more. Things like that. (:
being a chef is all about self sacrifice. its probably one of the hardest most thankless job there is. You need more than passion. The most successful chef realize that cooking is a lifestyle not a profession. Also being a chef is about managing people as well. A good chef is business minded too. Unless your staying with your margins you not making profits. Restaurants are business at the end of the day.
Damn your a cool boss . I know your the owner also. But you have great patients to teach. And you have a crew that works for you. The best part is you make em coffee haha.. Thanks for the video
considering getting a culinary one year certification at my local community college. has anyone done this? can you support a family in this line of work?
Yo your food looks good than regular restraunts! I mean look at the tacos,veggies look like that they're colorful! And not only that you're soups or the sauces look like they're the bomb!
Not to be rude because I respect these guys, but why does every chef look almost the exact SAME? every local chef or chef that works at a smaller restaurant. My brother is a chef at a brewery/restaurant, and he looks similar. Curly hair, facial hair, skinny dude. Where’s a hat, t shirt and apron. Plays music while working. He wants to own his own restaurant too because he absolutely loves the kitchen. Like I said, nothing against it because I respect them and I work in a kitchen myself, I’m only 15 and I’m a dishwasher because it’s about all I can do at work. I understand just how hard it is!! Some of the ppl I work with look like this guy as well haha
Went from Office Job wanting to kill myself to first day in Kitchen working/sweating my balls off. Having a beer and watching this to keep sane. Opinions?
I want to become a chef but Im debating whether or not to go to culinary school. I don't plan on being in those crazy Michelin Star restaurants but I'm still debating on everything.
Cruz Cervantes do what you love. I just graduated from culinary school and will be starting my first job at one of the best restaurants in Las Vegas🙏🏻 everyone says the industry is hard but so is everything worth fighting for so I will follow my dreams and you should do too 👩🏻🍳
Cruz Cervantes dude if you are passionate about it I'd say just get a job at a restaurant. Work your way up, from deliveries, line cook, learn alot keep your eyes open. Feel the real heat and adrenaline from a dinner/lunch rush. That's how you cut your teeth. Experience will teach you a shit ton my friend. But if you feel like you need to go the more traditional route. Then culinary school is good too. Just start today bro! That's the best advice I can give anyone
Bro I was at Walmart yesterday and saw the death wish I was all stoked to get some until I realized it was 20 American damn dollars you got me messed up man there ain't no way I'm paying that much for some hyped-up coffee y'all crazy
I recently took a job as a dishwasher in a small, busy kitchen. I have no aspirations to be a chef, but I took the job purely because I knew how busy and stressful a commercial kitchen is, and I wanted to teach myself how to not crack under pressure. To the people who have been doing this all their lives, I have nothing but respect for you
It really is a good place to learn how to control your stress.
Thank you
They *all* crack under pressure. When people start yelling, fall behind, cant get going, all of that is cracking under pressure.
thank you
I'm a fellow KP myself
This is the kind of business owner that I love to support.
I'm always humbled when I hear the rise from dishwasher to chef. Like the beginning of the path that I've taken without even realizing it. I too was fascinated by the fast pace chaos of the kitchen while dishwashing for a fine dining restaurant. At the time not knowing 9 years from then I would have skills to handle a dinner rush in a 4 diamond fine dining resrurant. It's definitely changed my life for the better. Great video! really makes me hungry to get back on the line.
cris valdes that's amazing.
@@mikehuntsmels9680 yh worked as a kitchen porter myself for ages very hard job
After I became a kitchen manager I missed being a dishwasher tho
9 years in a corportate restaurant. Started in high school. From dish washing to "certified grill master". Definitely busy work!
Now the unfairness of work are very prominent, to be an entry level chef, or line cook an applicant has to finish a food or hospitality degree or an equivalent is finish a culinary school, but then that chances are still slim for absurd reason as some restaurant and hotels asks aspirants for long experiences, I mean, wtf, this is entry level job, the bottom of the barrel in the career path applicants needs to start somewhere so dont ask them for unrealistic previous or intern experience.
22 working as a dishwasher and prep cook, so much to learn its never ending. never realized how much goes into running a restaurant its insane!!
Working on the line on a busy night is one of the biggest rushes you can experience in any job. I've tried to get out of the kitchen multiple times, but I get drawn back in every time because I miss the rush.
Dude, i’m a former infantryman and I keep coming back to the kitchen because the rush reminds me of the thrills of combat (without the dangers of it)
@@chasemcpot7789 701
Any place that has a picture of Biggie up as inspiration and motivation is a great place to work.
That's how everyone get hooked.... Becoming a dish washer.... I mean shit it's how me and my brother started
F K its how i started and im still doing it going on 4 years now plus plating/cooking food, barback, back door security
I’m 16 and I got my first job around 3.5-4 months ago (I was 15 at the time) all I did was dishwashing for a long time working long days and became really efficient at it but now I’m in the process of learning how to be a line cook
I really needed to see this. I am 44 years old and I have finally come to terms with the fact that I need to pursue my passion, and that is cooking. I plan on enrolling in culinary school, and though I realize that's not necessarily the practical approach, I simply don't have 10 years to join a kitchen and learn my way up. But I digress. My point is that I've been doing research on becoming a chef, and every video out there seems to crap on it. And though it might be a tough road, ultimately I want to own a restaurant and have the same attitude and approach that this guy has. I'm so glad I stumbled upon this video to at least give me some semblance of positivity.
I'm 37 and I've been in a few kitchens in the past. Just got a job at a nicer place. I want to work my way up through kitchen jobs. I'll probably go to culinary eventually. Dude Julia Childs did it as old as we are. You can do it! I want the skills to be able to handle a dinner rush at a diamond restaurant one day. Or have my own place....or both! You better not give up!
Unless you can pay for it as you learn I would just get a job in any restaurant. I work in a corporate kitchen and have seen a number of people straight out of culinary school. You.might be able to ask for a higher pay with the degree but I doubt it. At the emd of the day its a business. And business wants to pay as least as possible to make profit. But if it pays your bills then thats all thats really needed
Hi Sean, I just stumbled upon this video and your comment today. I share your passion of cooking, I want to leave my IT career to pursue this passion. How's it going for you? Did you succeed?
This was a fantastic video. It gives me hope, as I don't have any experience but also want to open my own restaurant.
Get a dishwasher position at a nearby restaurant ( good one, do your research ), bust your ass and start bugging the chef, theyll eventually move you to kitchen assistant. Stick to it and learn your way thru the ropes.
Also learn how to run the sala, once you know how to work eith people and make food, getchu a restaurant then. Had a few wealthy buddies who started up a restaurant with zero experience and all their stores went tits up after several months.
Opening a restaurant is a very big commitment. Majority of restaurants don’t make it one year. Work your way up, maybe look into culinary school (work in a restaurant at least two years), and see if you’d rather just be a chef for a restaurant or own your own place. If you do plan on starting a restaurant, you should have at least $300,000 in your account so that you can survive the first couple of months.
Good luck man, my little sister used to talk about owning a restaurant until I broke down Labor, Leasing, Food costs down to her. It's really not easy especially with Gluten free, vegans and allergies. Nothing against those ppl as I'm a cook with a Raspberry allergy.
@@JericoVildoza what is a sala?
Yes working in a Kitchen can be nuts, I've been a Healthcare Cook and Line Cook since I turned 18. If i'm screaming and laughing like a mad scientist im actually in a good mood. If i'm quiet you should be worried about me.
So much yes. Everytime I'm quiet everyone knows to not ask of anything from me lol
Yes. When one of the cooks at my healthcare job is quiet I do worry.
@Christopher Flores
You sounded like as if Ur personality is like hououin kyuoma from steins gate
Hit the nail on the head on that one.
Fantastic video. I worked in a kitchen in for a part of my adult life, I definitely think it prepared me to deal with life.
Been cooking for 16 years. Restaurants for 18.
It's a vibe. And a lifestyle
I really enjoyed watching this video. The owner reflects exactly what I believe small business should do. Great work environment, support of local growers etc. Foods looks amazing and his vibe just seems so positive 😍
As a line cook of 5 years, this video is so under rated. Probably single handedly made me decide to stay in the industry. Everything said in this video is strictly facts and I love it.
Edit. Food industry sucks compared to being a lube tech. Never going back. Had some good times but no thanks
LMAO the update, what happened 😂
@@chloerene7858 fuck the service industry I'm a lube technician now come n get ye oril change done boi
@@chloerene7858 man got a taste of the lube.
@@chloerene7858 Frfr😂😂😂
Switched up immedeitly
You made me remember why i am a cook and i absolutely love it, in a particular time when i was in doubt to continue at all. Thank you.
I have started cheffing in a busy commercial kitchen after being a dishwasher. You need to build excellent, friendly relationships with the other kitchen staff. Once these are established, hard work pays off, and you will have the promotion to food preparation or cooking like me!
Type of guy/boss I would love to work for. Seems like great energy!
Love the food and the kitchen! Will be coming out to see you guys! Im only a town over
Same here. I work in a kitchen in Saratoga County but live in Washington County, Want to visit his place.
Good real advise man trial and error is what makes us better
Good shit man. I've been fucked on my station and have had fellow cooks watch me fall in the weeds. But as they fall I try to help as much I can to keep them out of the jungle. It's funny, the kitchen that is. It wasn't until I got into fine dining I noticed more people are therefor you. That and also this one place I was at for a while, a family place, everyone looked out for one another. In corporate kitchens you don't see a lot of that. Keep it up ! Love to see more from you
You seem like a good owner to work for, wish that the city I cook in had more like you. Unfortunately, line cooks are treated like the most expendable thing ever here and have a high turn-over rate. It almost crushes one's passion for cooking if your just a mere grunt, and makes your passion feel like a burden and a bad choice...dragging your feet from the next one, to the next one.
Exactly I got into a fine dining restaurant only to add more pressure and more of the grunt-feeling. Also my Chef's were druggies and alcoholics during service. #cheflife
@@yosephog5509 kitchen porter is treatest the worst and they do the most work
@@yosephog5509 all cooks associate with drugs and alcohol in some way LOL
Never give up one day you will be rewarded for your efforts
I have been cooking for twenty years now.,it is definitely important to make mistakes,but even more important.taste,taste,taste,your food,worked with so many cooks that don't taste there food,I will say again,taaaaaaste
Heard chef.
Yes chef.
Understood my gradfather sometimes teaches me things about cooking
I shall respect his work to me
Heard! ;)
Ok boomer
Hello,I’m Edward ken Garcia III, I’m a upcoming culinary student. When you said “ my first job was dishwashing at a restaurant” and you said you instantly taken by the energy and flow. You gave me the best idea and it is to work at a restaurant and do the same thing you did. Tomorrow I’m getting a job Application and I’m going to do the same thing you did and get a job at a restaurant and see the flow of thing because I always want to be step ahead for culinary school. My passion is to be a cook. Thank you for the advice I will definitely take notes off you.
Hows it going?
Big ups to the chefs and particularly the camera-person(s) the food in this video, from the prepped onions and peppers to the finished plated dishes, looks spectacular.
This dude seems cool . Deff my kind of place to support and would consider diving into the chef/line cook world.
Just stumbled here as i'm looking more into the 'What's' behind a Line Cook. What they do, what comes of that position, etc.
Working on the line for about 12 years now. Everything about what he said made sense. Wonderful vid.
Is it hard being a chef? I was thinking about becoming a chef, but I don't cook too often.
I have to thank you for this comment. It makes me feel better to know someone with experience supports the views of this video because the video makes me feel a lot better. As I'm writing this is about 12:30 am and I go in for my second kitchen job in a long long time. I've been cooking since the age of 13 and am 41 now I just don't have a huge amount of experience in commercial kitchens. I'm very worried that I'm in over my head but this sets my mind at ease. I know you don't think you deserve thanks but you really helped me out so thank you very much.
N M yes.... extremely hard. It's high paced & high stress and you have to be able to stay calm in the mist of the caous
Going on a decade for me at a corporate owned restaurant. I dont regretbmy decision!
I’ve been dishwashing for 3 months and I’m being trained to cook already it’s a good time
Im Shady Dave best of luck to you man. just 3 weeks ago i started my first kitchen job and they’re already training me on the line and it’s so much fun. wishing all the success that comes your way man!✌🏻
Weird to ask, but how old are you? I’m halfway though my junior year and i’m debating careers, i’m looking into psychology and cooking rn. I want to know how plausible it would be for me to start as a dishwasher and how i could work my way up. I’m not sure if i can handle the education psychology requires
@@Perrsevera go to a local restaurant and see if you can become and cook or a dishwasher doesn’t matter there great jobs, I’ve been a cook for a year now and still in highschool and I don’t regret it one bit
Hello,I’m Edward ken Garcia III, I’m a upcoming culinary student. When you said “ my first job was dishwashing at a restaurant” and you said you instantly taken by the energy and flow. You gave me the best idea and it is to work at a restaurant and do the same thing you did. Tomorrow I’m getting a job Application and I’m going to do the same thing you did and get a job at a restaurant and see the flow of thing because I always want to be step ahead for culinary school. My passion is to be a cook. Thank you for the advice I will definitely take notes off you.
OMG!! I want to dine there right now...the food looks amazing. Well done on the vid!
Started as a dishwasher at a Chinese restraunt 3 years ago .. now I am a prep cook at a japanese restraunt.. sometimes it is stressful but everyday is a new day and you learn from your mistakes ... one thing I learned is to not give up . and I actually put effort in cooking in a restraunt because your cooking for the customers not for yourself. It gets busy in the kitchen theres no telling when it be busy . just get prepared and be ready for another busy day !
I’ve been cooking for a long time and I’ve have discourages but… I’m going to grind it out, this is what I do
Thanks man, this was really inspiring! Good luck to any aspiring chefs out there!
I wanna work for this dude. Damn
I currently work in a chain restaurant owned by a corporate giant as a prep cook( started on dish and my third day there was mothers day) Its soul crushing And I hate it but I can cut fruits and veggies without any trouble lost all fear of heat in the kitchen and O feel like whatevers next is goinf to be easier .
I work and cook for 10 hours a day. From 11am to 9pm i am cooking for people on a little island called Newfoundland in Canada. Sautee cook just freshly trained. Learned alot of things in the past year. Being a cook takes hard work and alot of mental strength and durability. It slowly breaks you but you have to live with it and mold yourself into a hardshelled human with super speed also need to be able to take criticism with a grain of salt hahah. Ive came a long way and truely respect anyone doing this job or as i call it, a grind. Cheers and have a great day my fellow cooks.
Enjoyed listening and watching, thanks
I like the way this guy thinks!
I enjoyed my time in the kitchen, went from dishwasher to prep cook to working on the line and loved every minute of it. My only complain is never work with a toxic leader. If you believe its your career choice and feel you must climb the steps of madness to become great then all power to you. I'm a ease person, that never has a problem with anyone despite there work ethics, but i am also a human being and no one has the right to treat you low just because that person was given a shortcut. Shitty attitude, inorganization, over salted food, and unprofessional ethics leads to your kitchen leaving you every two weeks. I only wish i was there long enough to see the embarrassment on that persons face when they have to prep, cook, clean and organize because no one has responded to the help wanted. Besides that the kitchen is great to work in.
What you said is facts …
Amen would definitely love to support this business boss in nice and understanding
Thanks for the help, I’m an 11 year old child looking for tips on how to do a good job in my (hopefully) future career. I’ll try and stick to watching your videos for help.
Interesting, i really want to work in your restaurant especially in your amazing kitchen 🙏
that beat at 2:40 is bomb :) great vid!
My dad told me people are always going to need to eat. That's why a restaurant is a good business. Have fun and success always.
I’m halfway through my junior year and i’m looking at possible career choices. I’m looking into psychology but i’m worried the schooling will be too much for me to handle, so i’m also looking into becoming a chef. How would i get to that route? Is it best to start as a dishwasher or culinary school?
Paid minimum wage and expected to do 20 hours OT a week (unpaid, of course)? Not to mention the constant pressure? No, thank you.
For everyone viewing this trust me, working at a place with a boss like this is extremely rare you have a better chance at winning the lottery. I’ve been in the industry for over 5 years and only have had 1 Chef who was an actual decent person and I’ve had many jobs. There are just some assholes who throw stuff at you, scream in your face and get physical with you
This was a huge help for me, I start as a chef on Monday
Sooo.. hows it going, how many times have you burned yourself, left the sink water running, forgot to put water in the Steam table?
I was a dishwasher in high school. It was freaking hard but it was kinda fun. I wanted to be a chef for a moment back then
I quit culinary school cos it was that trash and exhausting i went to engineering school 2. year now lovin it
I feel bad for people who go to culinary school iust to end up in a corporate owned restaurant. Hows engineering school going? Ive been thinking about it. Going on 10 yeara working in a kitchen. Ready to try new things that'll pay more
@@Ammut6 please try plumbing you wont regret it here i get paid 25 dollars an hour its pretty light to the being a line cook. When i was a line cook i would cook, take out trash, touch up on dishes before the dishwasher comes in, help unload truck and stock heavy boxes of produce and meat. It was bad
@@ishthefish9006 I dont know if my stomach could handle being a plumber lol. Just like I dont want to be a nurse because I cant stand the sight of someone elses blood.
How is plumbing for ya? How long have you done it and have you had some bad job sites?
I'm a server at a nursing home but I love the equipment and the atmosphere. Unfortunately only one of the chefs is knowledgeable. Sometimes I get to fry eggs or cook grilled cheese sandwiches for residents. I'm 61 but I love it even though my leg hurts because I have to walk alot.
Hospitality is a job like no other ❤
Love that phrase controlled chaos and fire
I work at a small local restaurant and we have 2 people on each shifts usually. And having to put out hamburgers, philly steaks, and hot dogs at a decent time is a little stressful. I have a lot more respect for people at busy restaurants.
Love kitchen family vibes
lol anyone else just happen to end up working in kitchens and acquired a lot of experience in it?
Just dropped out of university (I'm 21) and I really want to get into the cooking industry and I've been thinking about going to culinary school but I've also read a lot about how the best way to gain experience is through actually working in the kitchen in restaurants to get the hands-on experience but pretty much all restaurants in my city are hiring people with minimum 1 year experience (I have none aside from doing occasional side prep for a chef when I was a dishwasher), any tips on how I can get my foot in the door?
Hey im the exact same, stopped uni at 21 to work in a kitchen. I have no experience either its just convincing a place to give you a chance, ive just started at a cafe in the city centre and theyre great and very understanding that I'm a beginner. Find somewhere you genuinely love eating at and ask in person, show your enthusiasm someone will give you the chance
what are you doing now?
Math Skills, Communication, Team Building are all requires and of course time management effieciency. The simple stuff that may seem like nit picky bs is important. You just develop an unparalleled and different view working in a restaurant especially the back of house the cooks dishwashers even managers you end up taking a lot of shit from people but you develop so many skills plus you're being active and not sitting at some desk. You may not be making as much but your developing skills that you can use for life
Wish my boss was like this guy seems very reasonable and down to earth. The chefs I work with are only harassing the female waiters and screaming at each others. God
Do they teach you how to do dishwashing? Been thinking about applying at a restaurant
I'd work for you in a heartbeat. Great owners are really hard to find and when you do its like striking gold.
Currently I am a school teacher and with all due respect I have grown to hate my job. I would love to cook. I would start as a dishwasher if I had to. I’m watching a ton of videos ti see if I could handle it, the pros and cons, etc. I’m older but a hard worker, I enjoy learning, and would love an opportunity to change my life.
it sucks. One of the least unionized sectors of the economy and you’ll be treated like garbage.
@@memcore1312 you spoke the reality, people think they can learn cooking after wash utensils or dishes. you have to wash kitchen all tables, counters, floors too always whenever it gets Lil bit dirty even.
forget cooking it just comes rare. maybe once in a month or twice.
and only for single and half recipe for the day. cook will push you back when he noticed that you will take time to prepare it compare to as he can do.
I just finished high school and for the last few years I've been wanting to work in a kitchen as a line cook I absolutely love cooking and I like watching these videos to see if it could be a suitable career
So? How’s it going?
@@alexchavez2067 decided that it wasn't for me. I'm 20 now and cooking is more of a hobby. I'm getting my cdl next year instead
I'm about to start a higher steak kitchen line cook position.
I had a friend in the past who always Always! Sent back the first plate no matter how perfect. That's another challenge, he always sent his first plate back because it made his testicles feel big... to say a good cook makes the carbon copy smiling ear to ear adding a side of garnish without anger. Needles to say I don't hangout with that old friend anymore especially at restaurants
Well that's good you don't.
I know. He's no different today. From Waffle House to Olive Garden . He's never gonna change. I've seen cooks catch onto him and make his second plate sloppier.
I think I need to stop lying to myself.... this dirty ass hectic job... was actually something I enjoyed at the end of the day. I'm considering returning to continue developing the skills and really learning the game properly so I can properly start my own food business.
How many years does it take to go from dishwasher to restaurant owner??
L i think it depends on how much you want it, is it now i Want to make my dream happening, do i have the time, How about my girlfriend are the hours of work fine with her.
Or do you have the right education or do i have to learn more.
Things like that. (:
2
Does anyone know the name of the hip hop beat that starts at 2:25?
darude - sandstorm
being a chef is all about self sacrifice. its probably one of the hardest most thankless job there is. You need more than passion. The most successful chef realize that cooking is a lifestyle not a profession. Also being a chef is about managing people as well. A good chef is business minded too. Unless your staying with your margins you not making profits. Restaurants are business at the end of the day.
A lot of personal sacrifices & not really a good pay.
my dream is to have a small chill coffee shop with delicious homemade style desserts :c
nice video work
can someone give me address of his restaurant?
What a good guy
Thats a nice kitchen, fella. Good for you :)
Damn your a cool boss .
I know your the owner also.
But you have great patients to teach.
And you have a crew that works for you.
The best part is you make em coffee haha..
Thanks for the video
Nice homage to A Clockwork Orange!! Haha
HELLO CHEF 🖐🇵🇭
considering getting a culinary one year certification at my local community college. has anyone done this? can you support a family in this line of work?
I miss cooking so much.
Damn I want to work at your restaurant lol
The smells coming out of that kitchen! My goodness
Respect.
JamminLV702 I’m from Las Vegas too 😃
Cooking is always fun!!!!!!!!!
Crazy awesome!
Some incredible seasonal, locally sourced Sriracha
I want to work for this guy!
My comfort food was beef stroganoff
Yo your food looks good than regular restraunts! I mean look at the tacos,veggies look like that they're colorful! And not only that you're soups or the sauces look like they're the bomb!
Not to be rude because I respect these guys, but why does every chef look almost the exact SAME? every local chef or chef that works at a smaller restaurant. My brother is a chef at a brewery/restaurant, and he looks similar. Curly hair, facial hair, skinny dude. Where’s a hat, t shirt and apron. Plays music while working. He wants to own his own restaurant too because he absolutely loves the kitchen. Like I said, nothing against it because I respect them and I work in a kitchen myself, I’m only 15 and I’m a dishwasher because it’s about all I can do at work. I understand just how hard it is!! Some of the ppl I work with look like this guy as well haha
hii i want to ask you question. i also want to become chef, but i dont know how to start. can you give me advice? how can i start?
Start washing dishes like everybody else
Cutting butter with the raw meat knife though, tut tut haha
Uhhhhhh I guess I’ll just work at Sunoco pumping gas for the rest of my life
Went from Office Job wanting to kill myself to first day in Kitchen working/sweating my balls off. Having a beer and watching this to keep sane. Opinions?
This dude knows
I want to become a chef but Im debating whether or not to go to culinary school. I don't plan on being in those crazy Michelin Star restaurants but I'm still debating on everything.
Cruz Cervantes do what you love. I just graduated from culinary school and will be starting my first job at one of the best restaurants in Las Vegas🙏🏻 everyone says the industry is hard but so is everything worth fighting for so I will follow my dreams and you should do too 👩🏻🍳
Cruz Cervantes dude if you are passionate about it I'd say just get a job at a restaurant. Work your way up, from deliveries, line cook, learn alot keep your eyes open. Feel the real heat and adrenaline from a dinner/lunch rush. That's how you cut your teeth. Experience will teach you a shit ton my friend. But if you feel like you need to go the more traditional route. Then culinary school is good too. Just start today bro! That's the best advice I can give anyone
Just get a job at kitchen place, learn knife skills to being with
Go for it I'm in my first year and haven't looked back 👌
This guy seem a wicked head chef I would work for him
Bro I was at Walmart yesterday and saw the death wish I was all stoked to get some until I realized it was 20 American damn dollars you got me messed up man there ain't no way I'm paying that much for some hyped-up coffee y'all crazy
I'm going to be a chef when I grow up
Gordon Ramsay Love This
Is it too late for me to become a chef when I started to learn how to cook at 17?
Being A Chef Was Always My Dream
And I Learnd Today That Microwave Are Sh*#
chef life!
can i work in that restaurant ? it's looks really nice dude