Imagine his gas bill. I know of 3 pizza shops in the Philly suburbs that shut down because they couldn't afford the PECO bill. Gas and electric in the Northeast is out of control. Skyrocketing prices and there is a Atlantic oceans worth of NGL's in western Pennsylvania. Wierd right?
But in hindsight thats probably 4 dollars worth of chicken and 25 cents worth of pasta and maybe a dollar for basil and cream. All in probably 5 or 6 bucks worth of ingredients and they'll charge 18 to 20 bucks for pasta dishes. Blows my mind how much restaurants charge for cheap cheap pasta. Hense why I never order chicken or pasta when I eat out. Most chefs won't either
I’ve been in food for 47 years. Health issues pushed me out. Jack kept me sane when I was closed to checking out. I had planned on visiting New London but ran out of time. I’m grateful for these videos. RIP
The connection between musicians and chefs is easy. Good food and good music is pleasure! They both make you feel good. They are art. They are part of living large. When I come to your town I hope to see you and have you cook for me! Thankz
I love the way you cook. A bunch of hot water splashes you in the face.. don't miss a beat. I've been cooking in a commercial kitchen for about 12 years and oil, water can splash me in the face and I react the same way. In fact, it is an in going joke that it doesn't matter how hot food or a pan is i can grab it and do what i need to do.
That's pretty much any veteran cook/chef haha. Can grab nearly anything out of the oven with a barehand, not react when getting hit with oil or hot water. Cooking Bacon is my favorite cause the smell is amazing, but also the "Bacon Kisses... Aka the bacon grease shooting up and destroying your arm haha
You can't help falling in love with this man; so very honest, down-to-earth, and genuinely caring! ❤ ( What a beautiful human being! ) Thank you Daddy Jack and beautiful Bea, and Corey, daughters Rachel Gabriela and lovely Lisa, nephew Josh, Lakiesha and so very many more wonderful workers/ friends ❤️ 😂😊!
Big fan PAISAN I like your style , good and nice Italian food, I been cooking my self in Miami since I was 18 and I'm 50 ,no more kitchen for me, but I always end up cooking, for the wife but I miss that kitchen little bit,one day I will go up there whit the wife and taste some of that pastas dishes , half Siciliano and Cuban I love food ,and the best thing about it is the cooking it..funny guy this great chef..👌
While our boi is maybe not the best chef in the world, that man has perfect timing and time management when he cooks. Its pretty impressive. I sometimes think that I might be better when it comes to some mechanical skills, but that man has flawless timing when he cooks.
Growing up in a restaurant is a blessing! When i was younger i hatted it but once i got my own joint I find myself running into work not to make money (cause there is none) but to feed the people.
I am connected with you, as a cook myself, on the early days didn't enjoy it at all but there more you cook it becomes second nature in you. It's all gonna work by the time you focus on the customer and not yourself.
Twenty years working with chicken. Never got sick from the blood or juice or getting stabbed from a broken bone. Always wondered why the TV chefs were afraid of chicken germs like the plague. But . That's just my 20 year experience.
@@nellietolb420 It isn't about the chicken itself. It's the raw chicken touching other things that don't get up to temperature to kill germs. People get sick all the time from non-poultry ingredients getting touched by raw poultry.
The food is amazing Jack one thing I marvel is your control in the kitchen i just get a sense like everything is under control... You move so fast and alot of moving parts but u dont make a mess and u barely ever spill anything u never get burned even tho those burners are rockin lol
I got to travel to visit jacks restaurant when things get back to normal, coming from Washington DC but it’ll be well worth it, just for the family style ambiance and great food👍
While he was certainly was a Chef, in the the most respectful way possible, he was a COOK first. Only another line cook would get the difference and see all the little things he is doing. We used to get Chefs straight out of school show up to work the line with us and they got chewed up. It's a hard, stressful job that I still have nightmares about. My first clue is this: If its a Chef making the dish, they start by prepping the ingredients . A Cook starts by heating up pans.
@Mike Lyons You are an idiot. You fail to recognize Irony which is a fundamental aspect of reading comprehension. You jumped off with a comment and made an ass of yourself because this was a joke. Maybe next time you will not be so quick to make an ass of yourself...one can only hope.
Jack is it true what Tony Bourdain said about chefs when they eat out? He said they never order Chicken,Pasta and never anything with Hollendaise sauce. Hollandaise only if they are in a very reputable joint.
To each his own, hard to screw up a chicken or pasta dish, Hollandaise yes for sure. I use to just order a steak. Teat out a chef first and order a cup of soup. If no good ask for the check! soups and sauces is the true test. Jack
I wonder how that huge flame on high doesn’t burn the garlic I have trouble at home with a regular at home oven with its high setting and my garlic burns and I don’t understand
He got the olive oil and butter in with it and his gas burner seems to be all flames but lots of the heat is being pushed away from the fan he has on the trash can. Also, much heat is moved away with the overhead exhaust fan which reduces the "ambient" heat around the skillet.
He doesn't even know the meaning. A traditional model to be inspired by is a classic, but his pesto, his carbonara, his bolognese are just a big mess, nothing to do with "classic" recipes
Man o man, go thru all that to create flavor just to wash it all down with stupid pasta water.. someone told him the starch water is the perfect thing to add, we'll not true all the time.. don't just put water in things just to do it..
Well he's not in Italy, he's cooking food for American palettes. FYI, it was Italians who brought their food over to America and adapted it to the different palette by adding heavy cream. Just the same way Chinese adapted their food to cater to a different palette. If it tastes good, its good food.
@@iMMor74L OK! chill out a bit...I was kinda angry last night, I get your point...I once had a late night munch at a local spot, fried chicken & breaded mushrooms, probably got salmonella from that was sick 2 days. Peace
