This place looks like heaven compared to the places I've worked. People yelling and arguing over little things, making so much noise with the dishes to put them away, pushing each other to their limit mentally, it seemed like hell
I commented on the first vlog about how it inspired me to want to look into staging. Well… I ended up staging and today marks my first week as a cook there!
@@hwoo.lee I actually got the position full time! It’s called Heritage in Long Beach and they earned their first star last year. It’s a pretty cool farm to table concept so the menu is constantly changing based on what we grow and what’s in season.
Dude. This is incredible. Not just as a really fascinating insight into restaurant kitchens but as a testament to the value of hard work and passion and a perfect example of their intersection. It's a life goal of mine to eat in a Michelin restaurant one day. To see how one operates through your lens, with personable characters and the realism you bring, is truly amazing.
Nice work on your first plate and no, of course we don't think you're a fraud 😂 If anything, you are one of the realest in the niche of food influencer in a pro kitchen. Also always a lot of respect for you for showing everything you do as a stage, including and especially after service. I think it's one of the least glamorous parts of the job and given how there's usually a vibe influencers/online personalities try to give off, I always enjoy how you dont shy away from doing and showing the hard work. Chef Gill is a whole vibe 😆 We do love anti-gatekeepers like him and (seems like) everyone you get to work with!
If you have someone that actually has reached the highest level of cooking they often love to teach what they know because they arecso confy with their skills
little tip that's always helped me for the rock chop is keeping most of the pressure on your hand thats not on the handle and then chop. it will just automatically just start rocking.
You can have a very difficult job with a lot of things to do, but if you're in a place where you have peace where there are no fights all the time, you can do it, but when you're in a place with rude people and with a lot of noise and fights, the simple thing becomes very hard to do it.
My stage was about a month ago and now those tedious task i was struggling with, ( mine was "scales" of 6 different melons for halibut course) now are the things I look forward to and have gotten at least 4x faster at. Learning new techniques is my favorite part of the job and then also that sense of self fulfillment when you notice what used to be hard you now do effortlessly. Love the video!
I am sure you know that, but the caption/subtitles could be confusing to some: when he talks about the „mezzaluna“ the term means „half moon“ and is referring to the shape and not the variety of doughs used to make this pasta. Mezzaluna can also be made out of a single type of dough. And I think brunoise are way more coarse then the shallots (or anything else) that is „haché-ed“. And when Chef Dan tells the story about the French laundry: I think it was Anthony Bourdaine who told that story… not 100% sure though.
I genuinely think back now on a decision I made not a long time ago. On loving food and cooking, I had a lot of thoughts and feelings about it and I wondered how I could elevate my passion for food and cooking. Now I realise I got some inspiration from you and soon I will start working as a cook in a restaurant so I could learn cooking better and enjoy the kitchen in it's purest form :)
loved this!!! picked up how to and stuff cause been really wanting to pursue this career. aint an easy job but soooo proud of us working in this industry. ❤
the past few years as ive finished up high school ive been thinking about whether or not one day id be able to make it as a chef of this level at this sort of restaurant some day and im still not sure that i will but this video at the very least showed me that it wont be as bad as i was expecting and its a little more obtainable than i let myself believe. maybe some day ill be in a kitchen as cool as this one
Please continue the vlogs. I have been so inspired on a personal level and the content is really fun for me to watch. I really appreciate all the hard work that you are doing. I really look forward to your next video and I would really like to make it to your next pop-up even if I have to make an entire trip for it.
need more voice over G. please lol. i watch while working and cant have eyes glued to screen to read all the little notes on screen. i cant be the only one. love you
been following chef Dan on tiktok for a hot minute now. wild seeing him here and finding out he's taking his talents to Austin with the pasta | bar restaurant group~
Hey man, just another cook dropping by to say that any allegations of fraud are ridiculous... you don't just get to walk into these type of opportunities. Thanks for some awesome perspective on Pasta Bar!!!
its only when you mentioned i noticed you were wearing a white shirt, my brain was like something looks different, something looks different, turns out its the white shirt. It looks great on you H, and loved the video as usual, Im hoping to try the pasta at home one day. looks phenomenal. Bless you.
Started working in a 1 star Michelin restaurant 8 months ago the hours are hard but the statisfaction after a perfect service is immaculate.Hopefully I’ll be in Japan when I’m in my twenties😂😂
8:33 lol the way that camera cut is, for a second I thought for some reason you somehow deep-fried the pasta and I was like “they’re not even gonna see all the colors!!”
This would be such an awesome place to work. There’s no doubt that it’s a very professional environment that demands perfection but they seem so laid back and not taking theirselves seriously. Just a bunch of overgrown children having fun while also working and churning out Michelin star quality food 😂
Is there a reason that it’s better to hacherize 😂 (idk if that’s a real word) the garlic and shallots? Like can’t you just put the garlic in the oven for a bit and then squeeze out garlic cream
Hey Woo, do those wooden countertops have a protective layer on them? Idk i feel like it would be a pain to let that wood dry every time you clean your section. Lmk!
Genuine curious question. How did you start working for these Michelin starred restaurants or well known restaurants? Do you have vast culinary experience or through connections? Or both? If it’s through connections, do some of the line cooks feel a type of way bout it?
I dunno how long I could keep up working from 10am to 11pm 6 days a week. Including commute + preparing in the morning and chores at home, you basically have no free time at all.
love these videos i was very on the fence about whether or not to pursue a career as a chef, but you and the guys at fallow in londan made me choose to do it im 1 month in to my aprenticeship hope to meet you in a professional kitchen one day
Makes me miss the fine dining jobs. Then i remember how depressed i was devoting my entire day to a job that paid me nothing. I miss the people i guess, not the job.
I respect all the prep, all the dedication and the time but all that for the servers and bartenders to make more then you in the week in 4 days of work
I’ve been a cook for a year before I learned that servers and bartender make heck more. Now I’ve been bartending for 3 years now and I don’t miss the kitchen one bit
