Food and recipe channels are a dime a dozen. On my channel you learn leadership skills, creativity, and tools to bring out the culinary potential that I know you have. Anyone can cook, and Food channels are a dime a dozen on RU-vid, but there’s a lot more to the culinary industry than recipes. This channel is about giving people building blocks to not just get a job as a line cook, but get on the path to becoming a real chef.
I’m an 20 year foodservice professional and my goal is to help as many people in the BOH as possible. My channel is all about no none sense, and transparent advice.
For business Inquiries or to contact me directly send an Email to 86thStreetProject@Gmail.com
Nice recipe. Got a 93% on my ServSafe manager exam yesterday . Mostly thanks to your ServSafe manager, playlist. Straightforward and very well stated. Thank you Chef
@@JessicaMarieDinser-uq7qb so the short answer is “yes but” for personal references usually managers are pretty busy so if you have say 5 or 6 references thinking of the best three can help more than having all of them down.
@@OscarRodriguez-gb6ib I actually have an omelette video that I’m getting ready to film, but I will say that if you can get a bigger cooking area like one of those electric griddles and get the egg spread out enough, you can make a nice crispy omelette but you have to weigh how thin you’re spreading it how hard it will be to roll if you let it sit on the griddle too long when you go to cracking and breaking
I posted this TikTok port over because the video I was going to upload today ended up as a corrupted file and I have to completely redo it. Sorry for the inconvenience but hope you enjoy the recipe if you do end up wanting to see more recipe content let me know!
@@annettewilliams7165 I actually was talking to someone else about. I never thought they would be very popular and they wanted to use them to show kids. I made a commitment I would start going through all my content and scrubbing it to make clean versions
@@x86ed Thanks!!! Your videos are great and to the point. My students liked Chapter 1, I just went through and skipped the bitching. Can't guarantee I will always catch it.
@@annettewilliams7165 it’s understandable back when I started this I only ever figure line cooks would be interested and we swear like sailors, but now that I’ve started getting a following I’m noticing more and more educators are checking the content out and I want to get the info in front of as many people as possible. I’m also trying to make a concerted effort to swear much less in my future content. Thanks for the feedback!
This looks like possibly the best thing Jack has ever cooked. Amazing. He's usually much worse than this, and he even has a worse omelette video. This just looks like a normal home cook making an omelette. I'm actually impressed, I didn't know Jack could do it I tend to do what I call "buffet-style" omelettes, from my time on the omelette line in a college cafeteria. Get the pan ripping hot, plenty of butter, put the fillings in first to get them cooked (maybe even get a little maillard reaction going), pour in the eggs, stir real fast to get some curds going, let it sit for about ten seconds to set, flip the whole thing, sit for ten seconds again to cook the other side, flip again, cheese on the already hot, cooked egg, fold onto a plate, done in about a minute and a half, tops. I like a little brown on my egg and my ham, and for any veggies in the omelette to be thoroughly cooked, so this actually works really well for me, kinda comes out like a cross between a diner omelette and a frittata, but YMMV. I know lots of people don't like their omelettes browned, and if so this is definitely not for you. I also like the convenience, I can cook four separate omelettes in the same pan and serve them all hot at the same time, because it's so fast. (And, of course, with a six-burner professional stove and all the ingredients prepped in a cold table next to me, I can serve a hundred in an hour. I honestly kind of miss that job, it's fun to get that much food from raw to service that fast without sacrificing quality too much.) Also, I hear Jack isn't exactly much of a nice guy IRL. If it even matters, you're here for the cooking anyway, but since you mentioned he seemed nice, eh, probably not?
@@tildessmoo yeah, I didn’t know anything about him when I did this video and I’ve never seen any of his content after that I’ve binged a bunch of the videos of reactions because I’m gonna remake some of his recipes (chili video releasing soon) but I also saw the video where he was talking about wanting to kill his kid and how he got violent with him. I changed my mind on him since this video LOL.
bro this series comin in clutch, way more engaging and entertaining bro fr kept my attention all the way, thanks for making this series been a big help. nice to comeback to these to refresh my mind.
I love that you answered my question, and made a whole video. I’m happy to know that you’re so responsive and I’ll promise to take it to heart. I’ll give it 3 months to decide if I’ll stay, as it’s a brand new restaurant.
Common mistake that i see is or are... Jamming the probes through the plastic. Now time to get this fix and or corrected. P.S Thank you for these videos it's helping.
This one hurts, Abdominal pain all night. Got me weak the next day all the way into the late afternoon. This really sucks.😢 And guess what? I was on vacation too. 😅
Restaurants are temporary jobs! If you don’t like the business of temporary employees! We came into this business because we love it! The hardest job of a chef is dealing with reality! A chef can not afford to pay a person what they are worth! It’s just a sad reality! You are either in the business because you love it? Or you are not! I would not suggest a Chef position to anyone! Unless you actually love what you do! It’s not a job! It’s a lifestyle! I grew up admiring awesome chefs in the early 1980’s! Legends! But this a passion professional job! If you don’t love it? Then there are many more professional avenues to pursue! It’s not going to get better! It’s going to get worse! If you don’t love it? Quit! You must love cooking food, no matter what! In this business! Strange world? I often wish I watch real estate shows, or international banking videos as a child! But I watched cooking shows! They call the lunch rush a rush! But the actual adrenaline rush comes from successful completing impossible tickets! With an impossible budget, and short staffed! And still knocking that service into awesome! Have you ever gotten that adrenaline rush, Chef 86?’ Where everything was a disaster! And you stood up! Took control! And everything turned out perfect? Such a rush! And you just handled it like a boss! Such a rush! 😘
@@chefmac395 unfortunately no. I originally never thought kids would be interested in watching these. However since you brought this up I will start working on re releasing all of these and edit out the adult stuff. I’m also working on doing a marathon video that lumps every video together into one. I’ll let you know when I start releasing clean versions. Also future serve safe content will be clean.
@@x86ed please, i showed the first video after reviewing the chapter with my students. I had to quickly pass the bitching word but your video kept their attention!!!! they are quick and to the point!!
Kudos for still cooking at home! When I get off of work? I don’t even want to see food! Even the sight of a plate will give me nightmares that night! Have you ever been woken up in a dry by that distinct sound of a ticket being printed? Forget Freddy Krueger! Meeting him in a dream is like meeting a harmless little kitten, compared to the sound of Devil Machine! 💯
Space X Executive Chef? If you aren’t happy? Quit! But seriously, Chef? If you are just basically happy? Or even kind of happy? You have nice gig in that company!
@@melvinatkins998 i wouldn’t be exec here if they offered it. Let’s just say that the foodservice side is ran much differently than the rest of the company lol, but Kay is pretty up there. But I was responding to someone who asked a question on a different video.
@@x86ed No idea! I took the test online with a live proctor (from ProctorU) and finished comfortably in about 45 minutes. They literally took control of my mouse and screen!! 😅 lol As soon as I submitted the test, the “Guardian” browser and entire screen disappeared and a message popped up that said “congratulations you passed!!” I had to go into my Servsafe account to see my grade and get access to my certificate, but they don’t make the questions or answers available afterwards. I’m not in foodservice at all, I need the certification for a class I’m taking this fall in Food Production Management. I already have a dual Masters in Nutrition and Public Health🤓 and I’m currently on the way to becoming an RDN (Registered Dietitian Nutritionist). 💚🌿🌱 I also wanted to add that I think it’s super cool that you used your own time to create these videos. It is clear to see your level of knowledge and dedication which is certain to bring safety, quality and expertise to whatever establishment is lucky enough to hire you =D 🫶🏽 Be well and rock on!!😎
Tell me honest bro, should I quit? The place I started poorly hand written tickets, has no ticket times, doesn’t tell us if its here or take out, am dogged by the boss constantly mid rush to go go go only for the food to not be picked up for 15 minutes and they won’t let me redo it to be fresher. I am the line cook, dishwasher, prep cook, extra hand, and maintenance. Oh also both my bosses are a husband and wife who both tell me to do things two different ways, and tells me not to listen to the either, when I’d do them neither way. I’m only getting paid 16.50$ per hr CAD 💀
@@Kaliburrrr short answer 100 percent yes. But I do want to say you shouldn’t give up All together. I’ve literally been there and it sucks really bad, but if you can find the right place and people willing to show you, you can go far. Try to glean anything you can from your experience there from the aspect of learning, put it on your future application/resume, and move on.
@@x86ed thanks man, I took a multiple year long break from cooking because it’s such a tough job on the body and soul, but I miss it and am ready to ladder climb with enthusiasm again. I just miss when my slo methodical ways were actually appreciated and I wasn’t covering entire dinner services just me and the boss, whose new to line cooking as well. Your channel gives me some huge inspiration to not give up, find my kitchen, and get to that next level. I don’t always wanna be cook, my aspiration is Chef
@@Kaliburrrr that’s awesome man, glad you’re putting mental health as a priority. Losing that flame of passion never feels good. For me I can feel when it starts to flicker out. Sometimes all it takes is a bit of inspiration from those around you. ✌️
May sound snobby but I have really nice knives that I invested in years ago - Wustoff. I've had them over 30 years and frankly tired of hauling out my Chef Choice sharpener and spending an afternoon sharpening knives. Afterward I really love the blade sharpness and the hold on the edge but I don't want the exercise any longer. I've learned next level is stamped steel blades that taper nicely and full tang - not all budget priced knives have these qualities. They don't hold the edge for long and can't take too much sharpening before they begin to gouge and I stopped hand sharpening with hone a long time ago. I always use wood cutting board that's been oiled to help keep knives sharp and ALWAYS hand wash and dry. Habit. So I look for budget knives that I can buy reasonably priced, that have the qualities I listed above. I don't view them as an investment other than the enjoyment of colors to enhance my kitchen decor, experience a new grip and accept they are essentially disposable after a couple sharpenings. But by then I'm ready for a new "look" at that point. If I find a set I really like within this budget range, I'll often buy duplicates of chef, santuko/nakiri and prep knives because I use them quite a bit. I'll keep that strategy until economy hits the wall then haul out my Wustoff...and entertain myself in the evenings sharpening knives because internet is down...
@@Kathleen-h3k I’ve uploaded some but it’s just too hard rn with the hours I work. I definitely want to have a bigger presence on podcasts and even other forms.
I’ve decided to do a series of bad recipe reviews and use it as a teaching tool. We’re going to do Jacks “famous” chili next that he entered a competition with.
