Відео

After working in many kitchens for a while, I found out that there are some bullshit and toxic in this culinary industry. Gossip, backstabbing, bad treatment from the boss, etc...

Years as a head cook, chef and restaurant manager. Back biting, sexual harassment, just plain hatefulness. Employees not showing up for work, and the chef or head cook { even management has to cover for those employees who don't show up.} having to work all jobs. Worked in that industry for over 35 years. Best thing I ever did, leave and work in a factory. More money, better hours, and Insurance. Think before you leap into a romanticized Food Industry. Loved it, but the burn out is real. Hours are even more unreal!!

New subscriber here, I just started a job as a cook at Denny's it's a start my goal is to become a cook/chef 🍽️ at a 5 star restaurant

HI I like you

Are there ACs in the kitchen?? Does everyone need to chop the meat??

talking aubotu real stuff

Look So GOOD 👍

Will you make another video about espresso? Curious about the Ascaso in the background

If you have to ask if you should pursue being a chef, the answer is no. There is nothing objectively good about being a chef or working in a kitchen. Pay is bad, hours are bad, it will never really help you pursue any other career. You pursue being a chef because you love food, absolutely crave stress, and flourish working under pressure. You like being in command of a structure and you thrive in chaos. You pursue being a chef because it's the only thing you want to do, regardless of the cost to your personal life.

I finally had to comment, but my autistic son and I have watched this video daily for the past few weeks as the final step in his bedtime routine. Thank you for participating ❤

Just a note I’ve been a line cook for an upper scale restaurant for 7 months now (f22). I got on the pizza station first because I had previous experience being a pizza shift lead line cook at a grungy pizza shop for two years. I’m now learning the last station on plancha. (Meat station short rib, salmon, chicken, risotto and two vegg apps.) It’s been a great learning experience. I’m soon to be sous chef I just need to work on speed. Chef told me I make good food though. I don’t have a degree just a highschool diploma. I like the pressure and fortunately the kitchen space I’m in has been the healthiest I’ve been at so far. I’m trying to take care of myself and be the best I can be so I can be the best for my team. At some point I might be interested in culinary school but only really to understand the business side of things.

It’s weird how I only like to hear these types of videos when I’m eating specific food, like makes my whole eating experience 20 times better

The timestamp labels got a bit weird. Okomo Tar for Au Comptoir made me laugh. Also sitting at the bar and having cocktails & steak frites at Au Comp is just a fantastic way to spend an evening.

Experience and where you work is everything. (Cross training too) If you disagree lmk.

See this fine dining shmere of sauce on a plate doesnt interest me,im interested in cooking just good food of a cerrain type

in which restaurant do you work?

This seemed realistic thank you

Thehsustance abuse thing is so true haha. When one of my relatives used to be a plug i told them my job was gonna be there new customer base cause everyone there was jnto one drug or another. So as long as my relative had that particular substance on her to sell she made money as mt work through me as the middle man

Ive worked in kitchens for 10 years and the one thing that has always followed me to every job that i never seem to get better about is that i work too slow. I am ckean, i cook good and i do everything up to standard but i like to work at my own pace and i hate being rushed when cooking and whej i do i make more mistakes. I wish working in a restaurant was less focused on rushing everything but i guess theres not a whole lot of choice there. Time is money after all.

I'm going to try this

Hey, I am a 17 year old prep cook at a golf course banquet center. I started as a dish washer at 15 and became a prep cook at the same place when I was 16. I don’t know what to do after Highschool, so right now I’m leaning into cooking. I’ve really enjoyed my experience working there and I seem to just kinda fit in with cooking and I’m not sure how to purse it after without making a huge mistake. I doubt you will end up seeing this but maybe you do😂

That's a lot of work.

I love your watch😍

I start at Red Robin on Monday! I’m a little nervous but I love cooking. The sense of accomplishment after each plate is just amazing. I’ve never worked in a restaurant but I’ve been cooking my whole life

Eyes and ears everywhere. Long hours. Passion.

I feel exhausted after 2 hours of prepping. I don't know how he does it. Lots of stamina and endurance.

Disgusting man wth is that

It sound like he was uninterested

8 hr day and 12 hr day is gonna be paid the same.... Hmm... Today's gonna be an 8 hr day fosho!

25 years as a chef and here's my advice for any young people thinking of this career. If you value your mental & physical health, milestones, family, friends & overall workplace harmony stay away from this career. There's a reason chefs have left the industry

I couldn’t agree more. Everything you said is so spot on 👌. I had to make some hard decisions that may slow me down career wise but give me more longevity and a good mental balance. Thanks for lending your voice chef.

I worked 45 years and never worked a day where I didnt get paid by the hour

Omg this is their there in Vancouver, I used to be a barista here but unfortunately the boss at the time was abusive so I quit... Hopefully things have improved, looks like a good team 👍🏻

☠️oh, i just wanted to be fancy with ingredients and also learn a bit about nutrition and taste... hope that's a good reason to go in a culinary college..

Coffee water has a nice colour

Hello i am a big fan i have watched ur vids abt culinary school here in my country we can join at 15 and i want ur advice next year i am turning 15 ,i love cooking i love the kitchen i love everything abt it , it makes me happy , and i just love it, should i go to the school? Or not? Pls i am waiting for ur reply❤

A lot of Michelin chef still struggle to cut good chives. It looks simple but it isn’t. There’s a whole instagram dedicated to rating chives so be kind to yourself

I work at a cafe, not in the front, I'm a chef in the back. Our store isn't particularly busy, we are located at a building that was meant to renovate meaning everything closed down a few years back, but they never renovated so nothing has ever opened and thus there is no reason to come to the building unless for our cafe or the cinemas. It's a nice place, non the less.

damn randomly scolling through videos and suddenly realize it's their there, brooooo i wanna go back to van

Amazing video! ❤❤

Uncovering a coffee shop in North Van over 10 years ago was quite the challenge, especially for someone like me who knew zilch about coffee. Though memories may fade, the tranquil neighborhood vibes of Deep Cove, where I resided, remain unforgettable. Any favorite coffee spots you've stumbled upon there?

Oddly satisfying to watch

I was a cook for 4 years, been out for a year and a half cause I needed to make more money, and I’m considering going back because I miss being on my feet/moving all day and it’s an industry that I know. But I needed a reminder on how stressful it is; It really toughened me up, but now that I’ve been out, idk if I’d have the patience to be treated like that again lol

do u both have a matching tattoo?

i love being alone in the kitchen at the start of the day. it seems like i get more done in that time without outside distractions.

I'm a barista myself in China. Love seeing those cool vids.

I worked in the kitchen before, and I hated it

I’m on a dry streak right now. I’ve applied to over 10 kitchens in my town and not a single one has taken me in. When I lived out of town I was a line prep at a nice restaurant but when I moved home I wanted to continue growing in that field so I started applying to every restaurant that had listings up. Nobody has hired me and it’s so frustrating. I’ve even tried to apply as a dishwasher and still nothing. I tell every place that I have an empty schedule so I can work anytime, I’ve even been so desperate as to offer up working for cheaper than the listed pay, yet I still get shot down. It’s so annoying when people talk about how easy it is to get hired because kitchens always need help, yet when I apply they all seem to be over staffed. So frustrating I’m on the verge of giving up and finding an entirely new profession.

I've been to jail❤

Where is the recipe...?