Chef in restaurants for 8+ years, hosted pop-ups and private events for 5+ more years. Sharing lessons from Michelin kitchens with the goal of helping restaurant operators and hospitality professionals 🔪 I also review gear and publish recap videos of meals at some of the best restaurants in the world 🍽️ If you're into that, consider subscribing, and if you love what I do here on this channel, I'd love you to join my Community page of professionals from around the world!
You can also find me hosting The Repertoire Podcast 🎙️ and running my course, Total Station Domination ⚡️
I agree for a call back kitchen, but when you are more aware of the orders and your chef is lost you just say heard. While they are trying to attempt their job
LMAO I love these Hollywood actors who make movies about cooking because it’s always the same thing I’m supposed to believe a chef working 12+ hours is coming home and making another restaurant style meal from scratch??😂😂 My father has been a chef for 40+ years, I can probably count on my hand the amount of times in my entire life how many times he has actually cooked for me at home 😂😂😂😂😂😂😂 (Shit is exhausting) With that said, I worked with him for 8 years & learned a ton They always use young Hollywood actors who don’t know anything about food & eat chipotle everyday that’s why they don’t know how to talk about it & just say “wow this is good” “ omg this is so fire” “They literally gave me no sour creammmmm ughhh 🙄”
Loved this episode breakdown chef. My view in stages: being a chef is all about transactions. Trade time for money, trade time for knowledge, trade knowledge for money. When staging, (time for knowledge) it’s one of the best Exchange in my opinion. So many times I meet exec chefs who have no skills, or dormant cooking skills and they loose the respect. I say as we get older never trade out your knowledge. Keep learning and racking up your skills.
FCcus on finding a career that school will make wirth it like (Im squint squinting And Sneering saying it) coding! Seems bit $$$ going all tech! Or a niche industry like refrigeratir tech, auto tech, or electrician.
Hey brother chef- fyi- Absence without leave occurs under Article 86 of the UCMJ when a service member fails to appear before his/her unit, organization, or place of duty at a prescribed time as ordered by the proper authority.
I have always found it funny that white/European/French/American chefs etc "made" vegetable fermentation a "trend" when Koreans were fermenting vegetables for different types of kimchi (김치) for literally thousands of years (since around 100 BCE and before according to some historical records).
I know that I'm like a year late to this but I wanted to talk about Markus from a neurodivergency standpoint. I kind of see his situation as hyperfocusing (being so focused on something that you can't pay attention to things, even basic needs) where he's been so interested on the donuts that all he's paying attention to is improving them, not realizing that he needs to switch gears. (or even wanting to!) when Carmie shut down Markus, I wouldn't be surprised if he took that as a personal insult and threw in the towel
I do at least think he should've tried to shift towards cakes. But also take everything I say with a grain of salt, I have no clue how these kinds of kitchens work or how to manage situations like this
Could you make a tutorial video about getting the consistencies just right for beautiful pipings like the one the dessert at 1:32:31? Would be super appreciated.
Yea but as a customer… that fru fru bs seldom ever makes it tastes better than a mom and pops that simply makes good food. These type of fine dinning restaurants LITERALLY ARE FOR THE ELEVATED EXPERIENCE That’s it… been to fine dining restaurants that charged out the azz Only to have their appetizers tastes amazing while their entrees taste of less/ similar quality of a chain Outback Steakhouse Not all, some are indeed amazing. But it’s 95% about how well you can cook the dish, not how fancy it’s plated.
I remember coming up in these kinds of kitchens. Yelling, throwing things, boiling anger over things that could be remedied quickly with little to no effect on service. I’ll admit my first few years as the chef I was the same. But thankfully I had the opportunity to work with another chef at an event who absolutely blew my mind at how cohesive his team was and found out he never once raised his voice. He lead through expectation and support instead of fear and anger.
Oh man. The story of drug use and how it is in some kitchens. I landed a job at a fine dining kitchen very early in my career. 6 days 80+ hour weeks. Come in at 7am, no lunch service (start every day re prepping everything), and leave after 1AM and scrubbing the line top to bottom. I had a hard time getting into this rhythm and finding my routine. I eventually discovered the secret when after eating staff meal at 4pm, before going back on the line for dinner, the other staff members would take hits of heroine. That was the first time I ever saw someone take drugs in front of me. They would offer but I would politely decline. After 3 weeks and a hard Sunday night, the core cooks looked at me and said “pretty soon you will be just like us.” I cleaned out my locker that night and never went back. Was it wrong to quit with no warning or notice? Yes. It should never be done like that. But hearing them say that scared the shit out of me.
I'm opening a restaurant as Executive Chef in a little less than a month, I've had an absolute nightmare trying to staff the last few places I worked because the quality and drive is just not there in upstate NY for less than $80k a year. I spent my entire budget on 2 sous chefs instead of 4 cooks and 2 dishwashers, we're gonna do everything top to bottom as a team. Today they texted me that they got together to practice making macarons, which will be our mignardise with the check for dining room tables, it is so nice to finally be working with serious people again. I don't think I've worked with a cook that really got after it like that since 2019.
Watching it as a binge, it’s literally every characters worst trait all coming out at once. Richie just being a crack head, bear being aggressive and bullish, Sydney being impatient and signing them up for the system without properly thinking everything through, and Marcus FUCKING OFF on donut.
Were you ever in orbit of Anita Lo? She removed tipping at Annisa in 2016 about a year before the restaurant closed for I believe financial reasons. I think she was ahead of her time. It's always been a point of contention (e.g. Reservoir Dogs' opening scene), but I think the anti-social Square tip screen, tip creep (12%, no 15%, no 20%, now 20% but also we have a 4% surcharge for healthcare on top of sales tax), and the disproportionate amount of food and service inflation relative to overall inflation have made a growing number of people sour at the idea / wake up to the fact that it's weird that one subsection of the service industry gets a bonus for performing the minimum required responsibilities of their job. Anyway, I gravitate toward places that don't allow tipping. For me, higher cost or lower quality is preferable to constantly computing 1.3x (now approaching 1.35x) listed prices in my head and feeling ripped off, or the guilt associated with not providing a tip. Also I'm realistically just eating out less.
1. doing the horizontal cuts is called the traditional way for a reason. 2. doing a proper claw grip while doing the horizontal cuts prevents you from cutting towards your own body parts. This video is utter nonsense.
I'm amused by how anytime I heard discussed Syd and Carmy under the table, people refer to them 'fixing' the table. They are not. They are adding Handbag hooks. I recognised them on first view and love this tiny attention to detail from production design. Also... If you have an eatery, do handbag hooks, that attention to customer care is a tiny investment with great returns
