TheOtherChef is a Food and Travel focused channel that talks about the foodservice industry, provides recipes, teaches cooking skills, does culinary tool reviews, and Vlogs on the eats and drinks all over America. If you want to learn about how to become a better cook, chef, or learn about where to grab a great meal, follow this channel!
Jimmy Le has been a chef for over 16+ years working in kitchens spanning from New Orleans, Baton Rouge, Dallas, and Portland. He also has a small food business in Portland that focuses on serving some of the best Cajun/Creole food in the Pacific Northwest. He is also a former culinary instructor and continues to mentor students who want to go into the foodservice industry. He also has consulted for multiple food businesses all over America. He is the Owner and Head Chef of "TheOtherChef." TheOtherChef provides cooking classes, catering, consulting, and supports local Farmers' Markets.
I have a 10 hrs layover in HND and connecting to Manila. From my understanding, you had to go through customs/immigration and they’ll stamp your passport with a day visit if we plan to go out and explore? Did you have to declare that to customs? That you’re going out and coming back for your connecting flight? What did you write in your questionnaire form? And then when going back, you just had to go through departure area/terminal 3 then go through security and customs again? and in customs they will have to stamp your passport again right? Sorry so many questions, this will be our first time. Thanks in advance!
Also, if I happen to put my carry on in the Arrival terminal and then go back there to get it, is there an access or way to go to the Departure terminal from the Arrival terminal?
Yes, once you get stamped you can visit the city. You have to clear customs and immigration. There is a customs form but it can be all done on the "Visit Japan web." You have to pass security and get your passport stamped to ensure you have left Japan. Your last question about a carry on seem to tell me you were actually asking about a checked bag. If you have a checked bag, and you are on a layover, it should go to the final destination. If you carry on a bag on the plane, then you have to rescan (x ray detector) the carry on. If you are visiting the city during your layover and you want to store your carry on, use a coin locker. I hope that helps. - JL
For the initial purchase and initial charging of the card yes, but to recharge the card meaning adding more funds to the card you will need to use cash. This is for a physical card not the app on your phone.
I was blessed to be trained by two chefs who taught me these principles/etiquette. Working at a high end restaurant with a HC(3years) who's there to collect a pay check. I started to doubt that i was being self rightouse, glad to hear this is the standard of how a chef is supposed to perform
@@TheOtherChef I will do so by learning through researching, trial & error, and making it into mucle memory. Also would you be interested in a video about handling sabatoge, micromanaging, being a minority, and inconsistant/incompetent/ inefficient commands given by someone higher in rank? Being a asian in the midwest I know my odds are against me facing the adversity the culinary industry will bring me
Culinary online is the best option for people who ready in the industry or you are extremely passionate of food. I did my culinary online, every step used to be interested and easy for me, from theory to practical. In my country every year there is national AVO competition, guess what most of winners come from culinary online students.
that is great to hear and yes if you already have some professional experience, the online option is great! My concern is for those who have no experience and try this online option. -JL
Hi, the word "corner"means you are coming around the corner because the kitchen could have a lot of blind spots and sometimes you are in a very tight area. Most high-end establishments would have blind spot mirrors. However, this is also an old school way of letting people know that you're coming around the corner. I hope that answers your question. And thank you for watching the video. -JL
I was a chef where servers would purposely mess up orders to get the stuff we were going to throw away. We started giving the meals to the dishwasher and bussers
@@nickwalker2438 that is also a great suggestion, however, if they are on purposely sabotaging then I would reduce their shifts. But the reduction of tables would be great as well
@@nickwalker2438 but you "purposely mess up the orders so you think you can get free food? I beg to differ, I would reduce their table assignments until they can get better. Or... just leave, the industry isn't for everyone.
Chefs are glorified cook.Worked with a chef in a high end restaurant .I left and was K.M at another restaurant high volume where he was brought in as manager as well .I remember he was needed on the flat top because managers would cook when needed and he was in the weeds almost immediately.I have to say I liked the guy but it was awesome to see him off his high horse and get humbled because the last job we were at he was cracking that whip but never had to deal with this high volume environment where ground needed to be out in under 20 mins.Line cooks who are reading this comment especially experienced we can be 20x better than these culinary school chefs with training .We have been tried and true!Good video
I had that problem as a dishwasher everyone wanted to talk to me while they were smoking cigarettes while my workload was heavy. I don't smoke cigarettes, but sometimes wish I did because smokers get a break every hour.
I'm not a fan of smokers as well. I would only allow a "smoke break before and after the rush. If they don't like it, they can find eleswhere to work. Don't be discouraged. Also, your chef/kitchen manager is responsiable for helping with your in the pit if need be. And "it's not my job" shouldn't be the answer. Its the wrong answer.
I have to disagree. I have been in kitchens for 10 years now and I enrolled in online culinary school and I have learned so many techniques. As a matter of fact thanks to my school I have landed my first senior cooks job
hey, I had the verizon travel pass. Also you can download an offline version of Google maps. You could use a eSIM or SIM from the airport or from electronic stores like Yoshibata or BIC Camera. They can get you set up. The staff at the airport can do the same. You could also use a pocket wifi but it will drain fast. Most places to have free hot spots to use but it can be slow. I hope that helps. - JL
Biggest take away from this video was the mentioning of the Chef doing what it takes to get the job done, including getting in the dish pit. I'm always encountering these sous and executive chefs that bark and demand for things to get done or get done faster but rarely do they understand what it's like to work the line, or prep for that matter. The place I'm at now, I started as a dishwasher because I just didn't want to work the line anymore, and now I'm on prep, about to work the line, and I can confidently say that I have the discipline to be the next sous. Thank you for this video, as old as it may be. It was very inspiring.
As a chef it is important to be a great leader and to hone your skills to become a great chef. Need to know how to cook, taste, season, and do it correctly consistently. Is necessary to know what you want to do and to know your numbers on food costs and selling price in your head within 30 seconds. Mise en place is to have good organization so you know where everything is before you start cooking. Developing emotional intelligence by listening to your customers, providing a nurturing environment by good attitudes, building relationships with your staff as you see then regularly. As a chef you need to have standards so that your restaurant doesn't fail and to work hard by being the first person there and the last person out. Important to teach the next generation about the industry by giving them hard lessons as well as reality. If you can not teach the next generation you will struggle at moving forward to the next level of becoming a chef. Having a point of view of having a passion of becoming a chef. Lastly, its important to have tough skin as not every customer will be happy with their meal and are restaurant critics saying the food could have been better. Don't fight back in an aggressive manner that will reverse everything because sometimes resiliency can hinder in the thing you want to do.
Hello, it really depends on your situation. Most big box restaurants will probably give you one or two weeks out of the year, but on a daily work schedule you're probably working 5 days a week 10 or plus more hours per day and two days off. But some places offer 4-day work schedules and one two weeks paid vacation depending on your situation. But also, you could work for yourself, set your own schedule and set your own time to take off, which is the most ideal situation . I hope that helps.
Ive been working as a line cook for about 6 months now and the biggest rule/ etiquette that i think was missed is that its better to check if ur station is in a rush the second your uniform is on then waiting till your shift starts. It tells your screenleader that there's backup and its just better to be working 10minutes early instead of showing up to 5 things on high pri and crashing hard
Hey everyone! Thanks for watching! Question of the day! Have you ever made fresh pasta before? Leave your comments and I love to hear from you! Once again thank you~! -JL
I was waiting for your video. Thanks for coming back! I have been working in kitchen for several years now but I'm still not confident enough and needing real advice from chef who has been in the industry for long time. Your video is very helpful, Thank you. :)
Thanks for watching! I know it's been a while but, I'm back! What are your tips on becoming a better home cook? Leave your comments below! Thank you! - JL
I've been a truck driver for the past 10 yrs but I really have been thinking about trying to become a chef because I enjoy cooking, especially for other people, and I'm just sick of trucking. Been thinking about starting as a dishwasher and maybe working my way up, is that something that is usually done by people with no commercial cooking experience? Culinary school seems pretty expensive and many people in the industry seem to say it's not necessary. Great video regardless.
Thank you for the kind comments. I will say that cooking at home and cooking for professionally for other people are to completely different skill sets and mindsets. I would suggest you start working as a dishwasher and work your way up. I will be brutally honest, the pay isn't great so hopefully you save up a little bit from your previous occupation. Aside from that, i would try to take some leisure classes or learn under a really good chef so that you can work on your skill set as a culinary professional. I hope that helps. And I have said over and over, culinary school isn't for everybody.
Hey just saying, for me I have no experience working but I’ve been cooking at home for years and yet I got a job as a line cook. And really from there I could of become a manager then a chef. Point being, I don’t think starting at dish is necessary
I understand where you are coming from with this. Obviously, all-organic prime ingredients will cost more, but keep in mind that not all organic products are "certified organic". There is no 1 single standard for organic. However, what I was trying to explain is costing a menu based on the product you currently use. Meaning having a cost analyze formula or whatever way you use to cost out menu items. I hope that clears it up. Thank you for the comment. - JL
I would say French but both French and Italian are similar in certain things like sauces, technique, and style. You also have to remember that since France and Italy share a border, there are a lot of crossovers. - JL
Random Question... Is it possible to craft a personal curriculum to learn basic to advanced Culinary skills from RU-vid, online & some books? If so, what type of videos/skills should one view and study based on your experience?
Hello, great question. I can't really pinpoint a particular youtube channel for learning basics to advanced culinary skills. I do know that there are plenty of books that offer a start to your culinary journey. Such as, the CIA cookbooks like "The Professional Chef" amzn.to/3tFH3Hi I hope this helps. Email me if you need more assistance! - JL
Thank you for your videos! My corporate contract ended and I decided to give up my office career and try to get into cooking. I wonder if you could advise - I'm trying to get an apprenticeship (I'm based in UK). Do you know or have any advice if it's a good idea, or should I start with a college course instead? What's you general advice for people starting a new career as a cook at all? Thank you again
Hi Irene, You got this! My best advice is to take a few jobs as a cook and learn that way. Unless you want to learn while in cooking school. My general advice about a career change is to make sure you are financially ready for low pay, long hours, and no life. But you could also be an entrepreneur and start that way as well. - JL
