I’m a Queens-based professional chef. At four years old, I took my first bite of red bell pepper and tried over a dozen oysters with Tabasco and lemon not too long after that, so some might say I’ve been passionate about food my whole life. With more than a decade of experience as a chef, I've realized that we’re all just trying to eat good food, whether it be burgers and fries or an extensive tasting menu. So, I'm here to help you do just that, experience good food.
I did this for for a short while as a food runner, cause the executive chef was fired and the sous chef was handling two restaurants at the same time. As a sous chef, it's a pain in the neck to run, but as a food runner???? It's a aneurysm, because a sous can demand and scream, but a runner has to try to push and not piss off the cook behind the line.
This recipe is absolutely amazing. Not only do you get the most delicious quesadillas ever you also learn how to make a steak the absolute best way ever. Hands down best quadruple wammy recipe. PLEASE make more RU-vid’s!! ive learned so much and love them all!!!
... and this is why the traditional hierarchy in today's restaurants doesn't work. either the food is too complicated to create in a short amount of time or the menu is too big. Look at the number of cooks and jack sh_t is making it to the pass. Maybe the chef of the restaurant could get on the line. Nah. That would be too much work. It's better to just open restaurant. Nail your name to the place and just repeat.
Bluefish is a pretty fatty/ oily fish, so the bones aren’t great for stock. As for the collars… I should’ve saved them - they would’ve made a great special 😣
How about a table to set the "fry catching bucket" on so shit doesn't splatter all over the floor for someone to slip and fall? It's not rocket science.
If I lived around you or was a member of your family I would attach myself to you somehow to get close to your kitchen output. I do dishes and windows and laundry...
Jesus Christttt so many order-fires. This is absolutely terrifying. Beautifully orchestrated, and phenomenal leadership of his team thru that insanity.
Hey chef! Hoping for more videos soon, as some who aspires to be like you, these videos motivate me more and more everyday at work. Hope everything is well!
No, but each cook has like few dishes assigned, probably 4-5. That's also the reason a good mise en place is essential, every dish has its own ingredients next to each other, so you are not going to mess up
@@christianmendoza8107 yeah I know that but from my experience even 4-5 are enough to get stuff mixed up, mishear something when you just threw stuff into a hot pan and so on
