Finances and the algorithm 

Uncle Andy, you're one of the few content creator's who is actually honest. For that I take my hat off and thank-you.

I’m not a genius but just a thought. A RU-vid series focused on the French Classics which you learned during your time as a professional chef would be gas. Love you, chef. You’re a legend. You’ll always have a view and a like from me

Diversifying the content of your videos allows we viewers to see the different perspectives that you have. I enjoy all the videos you put out. Thank you.

Thanks for saying that about the UK. I'm a Brit in the U.S. and the amount of ignorant comments I get about British food is baffling. They've just not been anywhere good!

How good are all these uploads!!!🇳🇿🇳🇿

Andy, Chef, Legend! Thanks for sharing, wise words wisely spoken! Thanks as ever to the team! Peace ❤ to everyone!

Coming from NZ your whole attitude with your videos is awesome. The easy going simplistic way of inspiring people to cook things that could be out of their comfort zone is really cool. Your tips and tricks are helpful and presented in a non ego driven way. Love it!

As a 70 year old retiree who loves to cook and in another life would have had a restaurant and been a raconteur I love your videos. I learn and you inspire my cooking, I've created many of your dishes. Biryani, Tatin, Curries and many, many more. Keep up the good work and entertain and educate.

Don’t worry about others. You are a good man.

Hello from Vancouver Canada and it is rainy here today as well! I quite enjoyed your chat! I enjoy this channel and the andy cooks channel because, for those of us who cannot afford to travel or eat out, having the opportunity to make something at home to enjoy the foods of places from around the world is very exciting to me. Usually a few little tweaks here and there, not a great huge fan of really "hot spicy" foods i can imagine what it would be like to be in the area that the recipe comes from. For me, it means a lot to be able to experience travels in my kitchen. And you are very entertaining to watch and make things look scrumptious! The last one i watched was your bbq brisket which has been on my list of things to try as well so off to another adventure!! Love it!! Good luck with your work outs!!

Enjoyed this a lot. The unscripted dialogue is great. I appreciated the part when you acknowledged the money isn't as great as people think, while still recognizing the privileged position you're in as compared to most people across the world. Respect✊

Andy - I’ve been a growing fan over the last couple of years and it’s been great to see you and the team grow. I think this post was one of the best I’ve seen - the way you highlight the tension between doing what you love and what you must is something everyone deals with (I work in commercial insurance). Thanks for the videos, the BTS and the honesty. Couple of suggestions for the very niche crowd that won’t get you views - go back to core basics - how to taste, smell and react during the cooking process. I’ve watched a lot and cooked a lot but still feel like I don’t know “how” to cook. And, if you’re ever in Chicago, reach out. Not a great cook or tour guide but would love to host you and the team.

Thank you Andy for an honest take on making RU-vid videos and finances!👍👍

Spent a long time at the start of this video waiting for Andy to stop stirring his food and to take a bite 🤣🤣

Andy, been watching you for quite a while now and as a fellow chef, find your You Tubes and Shorts amazing. The editing is great as it cuts to the important stuff without the drag. I coach NDIS students cookery and as I inspire them you certainly do the same for me. Well done mate and keep up the great work.

Fascinating, great insights. Cheers mate.

We needed the rain; it was so dry. Love your honesty and humility. Man, that view :)

You’re one of the best and most genuine creators out there. Keep going and enjoying it. We are always greatful for what you put out!

Very insightful chat. Love it. Seeing as this seems to be the place for requests (and as a pastry chef myself) I'd love to see more fancy desserts please chef.

Andy, I wish you and your team all the success in the world. I think one of the things I like most about you is how down to earth you all are. Just some ordinary folks trying to make a go of it. Keep doin what you do brothers and sisters!

Thank you for sharing some very personal reflections on your business and family/team. I very much enjoy the various content that you have put out over the years and I would consider it very approachable when it comes to encouraging others to either cook the food you teach us about and/or try to eat different types of food that you feature. Specifically speaking, I really dig "Back of House" and seeing the BTS of the operations. As a small business owner, I can appreciate all the facets of the struggles and successes. I also do, BTW, still get a kick out of "Hey Babe!" much to your chagrin. Continue to do you and I know you will continue to grow your audience. It's your sincerity and vulnerability with how you present that appeals to a wide spectrum. We can tell you have a great team and the product is all the better for it. Hope this helps cheer you up and keeps your spirits high. Side notes - Visited Brisbane back in August and thoroughly enjoyed it. Looking to go back in Feb and get some food recommendations if you ever happen to have a list. I've made over 10 of your recipes and added them to my repetoire. You're every bit as talented as Gordon (don't sell yourself short). Hi to Katelyn, Des, "basic" Mitch, and Caleb. Hello from Seattle.

Damn Andy. Just when I thought I couldn’t like you more, out comes one of most intelligent, articulate,well thought out vlogs I’ve ever seen. You are probably the most relatable bloke on you tube. Congrats on everything you have and building an incredible team. You are an absolute inspiration. Cheers champion 👍

So I caught up... Ok I still would like a bit more of editing, but I agree it is nice to listen to you, know more about you. And your passion for cooking, for sharing make you even more... likeable. I really like the feeling that you guys are a bunch of normal people, great friends living a great adventure. Hope you'll be able to continue for a long time. All the best !

Cool video Andy. Pretty cool to see the behind the scenes of the vids and your process

Great video, super honest and open 👍

I like your style, Dude. The shorts are great to quickly see what’s possible, but when I want to learn something… really enjoy what you’re doing. Keep it up and keep being real.

Love your work Andy keep it up

From the heart - awesome!

I have only found your content recently. I really enjoy what you are doing and have tried a few of the recipes. I love cooking and your content is really inspiring and giving me heaps of ideas.

I love your videos and always trust your recipes. BUT, I love your honesty and sense of social and cultural awareness. Buddy, you rock. May you always be as sincere, and genuine as you are now❤

Greetings from Adelaide! I love these vlogs - it feels like I’m chatting with a mate. I watch them while I cook in the morning, hope you keep doing them.

so interesting, thanks mang

Who cannot like this top notch fella..For all those that came here for finance's and the algorithm,got lessons in how to be a true human in this life👏👏

Love these videos Mate

Hi to Andy and your crew! Thanks for visiting Singapore and eating chicken rice! Haha i normally pass by Maxwell Food Center every week before going the Bible study class at the Methodist church nearby. I should try the chicken rice someday! I hope to visit Australia to have nice fish and chips someday again soon 🐟🍟. I really enjoy watching your videos! Cheers mate 🇸🇬🇦🇺🇳🇿

Really interesting!

you need to mention this channel more, ive been following you for ages and only today realised this was a separate thing i could subscribe to and see

Great content. Getting success later in life makes you appreciate the hard work it takes people to be successful and what it takes to be successful long term.

Andy can you do a series on an easy but impressive meals(3-4 courses) you can cook for a date. I am a avg cook not chef but always looking for easy meals to make! Love your content from the states.

Don’t put down the “Hey Babe”s. That’s what got me watching your content! ❤

+1 to everyone who started watching you because of "Hey Babe..." shorts. :)

Love these chats!! Hey Chef,what do you want for dinner?

Would love to see Basic Mitch take on this, I love when you take the piss on him, Ah Basic Mitch! some of the flubs and laughs you guys make during your vids, and your editor Cameron is that his name? the shorts are amazing. And when i have the time i love Back of house. Gives a great perspective of what's going on. Genuine. Love it.

I love these one on one videos. You and Katelyn seem to have a good, solid relationship. Your banter back and forth is real and genuine. I love, love, love watching you cook. ❤️ I'm saving up for your cookbook. I live on quite a fixed income. I adore cookbooks, though, and I will get yours. It will be worth saving up for. I'm recently dabbling in curries. I've never cooked Indian or Thai foods, so it is fun for me. When my beloved husband was alive, I was trapped into cooking what he liked. Like Mitch, he was very, very basic. Meat and taters kind of guy. Keep up the great content. I've told all my friends to find your platforms. Be well, be happy. ❤

Really enjoyed listening to that Andy … refreshingly open. When can I get your book in Singapore??

I only watch the long version youtube casted up to my big screen. You're doing fine. I def having coffee eggs thanks for your content

Almost everyone I've observed to go "the distance" in any business model, regardless of youtube. Have picked their crew or inner circle right. If people want to call that being a 'people pleaser' let them. To me, that's just a gas lighting phrase. There is nothing wrong with needing harmony in your environment. People who like you are more likely to work with you rather than work against you. That's just facts.And who wants to be around people who don't like them. They make life difficult for you. Who has the energy to invest in that constantly. Yes you need challenges and people who are able to be constructive even critical sometimes. So you can improve your vision and goals in general. But for the most part you want a team who will work and play well together. And I think you've top notched that part which is why you have made it this far now. As for algorithms with a bit of insight, you can make that work for you... rather than you work for it. That way, you can produce "The Value" you want in your channel without compromising . If being popular with a million views is what you're after. Then do what the gurus say and more power to you. But you feel like you want to free yourself of that without being pretentious. Follow your heart. Think with your head, and trust the process, the rest will follow.

Enjoyed the video again, including the philosophy! Do you have any favourite non food RU-vidrs you watch for fun?

I'm actually more surprised you guys are doing so well featuring both long form content and shorts on the same channel. I've seen many other creators complain at how youtube algorithm really dislikes or doesn't help promote or even tanks channels that do both on the same channel. Either the shorts overwhelm the long-form, or vice versa, resulting in one or the other hurting the channel's performance.

I agree Andy, counting calories isn't glamorous but for some of us it's about the only option that works reliably.

Oh, no, did Andy just say he's "basic" for breaky? Thank you, Andy, for the insight. Keep on cooking

Would love to see more of tech side, one day

Acknowledging your privelege....give me strength....

I can see some RODE microphones there, which I use as well, but I was wanting to know the cameras you use. Are all three cameras the same model? It is a real eye opener because there is more than $20,000 worth of equipment sitting in that room.

I think we are making excellent progress Andrew, I'll see you at the same time next week, just leave the tissues on the table.. 😉

Howzit from Cape Town 🇿🇦

Talking about the finance stuff its like this if you are starting now, vs the bigger older channels. Ever green content is also hard to keep up with. Keep being authentic though and itll come through Andy. BUUUUT you could always Spiffing Britt the youtube algorithm, they made it exploitable :p

I prefer the "Hey Babe" days. But I understand you want to grow and with financial gain. All the best to you.

love the new style mate, if you could trim 5 mins off the length it would greatly help me keep up!

I'd be interested to hear about your wardrobe. Why black all the time? Which pants do you like in the kitchen? All around clothes-advice/tips for cooks?

I think uncle Rodger helped the big G dog reinvent himself

Great look behind the Wizard's curtain. More dishwashing content? 🙂

Thinking about the algorithm, and making content that you want to make versus what the algorithm wants, is that why you make so many Asian dishes? I watch pretty much anything that you put out regardless if I ever cook it or not, but I could see how some of these "exotic" Asian dishes don't fit the algo. Topic for a future vlog, I know you've done some collaborations with other food RU-vidrs recently. It was amazing to see your face pop up in another RU-vidr that I respect. Is there anyone else out there that you still want to collaborate with? I know it's not cheap to come to the US all the time, but Ethan Chlebowski and Brian Lagerstom match your vibe.

Just do Andy's kitchen nightmares and take over

здорова,мужик) 🤝🏻🤗

churrrr

You are more than just a chef. Gordon is a chef indeed. But what he gives back? .. nothing.

Hot and sweaty... sounds like an awesome excuse for Borscht Chef

A couple of themes you could explore once you run out of ideas, 1) shirtless cooking, 2) blind cooking, 3) cooking from the 70’s using to a modern audience, 4) Mich do the cooking, 6) robot cooking, 7) football park cooking, 8) 5 year old cooking. I have more ideas it you like.

Interesting how much data you create 😯 Question: what percentage of your viewers are "native" vs. worldwide. I found you via a "hey babe" short and I'm an American ex-pat in Costa Rica

i’m sure there’s a “ducks nuts” joke in there somewhere

I couldn't imagine someone not liking you.

Do you ever miss living in New Zealand?

chippie from😛

Not probably the correct place to comment this. But I think andy should turn up at Mitch's house and cook a meal from what ever is in the cupboard, fridge, freezer.

Try eating a bit early in the evening; around 6/7 PM

Andy.. You're new...... Shhhhh

Who is jimmy the beast? I’m a Brit so excuse my ignorance

i think if you know ten people perhaps you won’t get along with one person. andy you have many many subs. it’s only natural that some people won’t like your stuff

What’s for breaky?

My opinion...Back of the House started as a perspective from Katelyne's (Babe's) POV. I appreciated the backstage feel still coupled with production effort. Now it seems to me that Andy has taken over with no production effort (an iPhone) and is just talking about his day. Doesn't do much for me within the previous context. Obviously, you are free to create your own channel and direction but I likely won't be continuing along. I still love the 'regular channel' and cooking, stories and locations.

Is Caitlin your partner or is she your wife? I get the feeling that you guys are not married. How long have you been together or married?

Enjoy the unscripted, fly on the wall approach but maybe change that badly stained tee-shirt? Cheers from AKL.

Gordon never treated his staff well, that is well known.

Gotta say I don't like these new Andy only videos😢

Sorry Andy, I love your work, but you lost me when you started on about the privilege BS and I'm out at four minutes and thirty eight seconds.

No sympathy for the 'humidity' ha ha...Come to Far North Qld

Never underappreciate the value of a pealed potato. Hmmm I wonder if dish drying cabinets are available there: en.wikipedia.org/wiki/Dish_drying_cabinet