Lmao, I've worked in the food industry from school cafes, to fine dining, diners , fast food an all, and even though the lunch dinner rush is fun when you're in the weeds, id choose working at a place like this anyway
I put this video on as background noise while doing my work, and it caught me off guard lol, just heard "can you wait a minute" i would have snapped back.
Mad respect for someone who has "moved up" in the food industry. Your job is vital and hope you enjoy the essential joy it does bring to everyday patrons, cheers.
Jesus Loves you Matthew 11:28 come to me all who are weary and burdened, and I will give you rest. As well as Romans 6:23 for the wages of sin is death but the gift of God (Jesus who died on the cross for our sins) is eternal life. As long as you put your faith and trust in Him.😊!!!!!
I heard something like "A Holy responsibility". "A man does a lovely poached egg, he could do a lovely anything. He's wasted on a poached egg. But these are the things I appreciate". The respect from one working man to another, and they know damn well how vital your job is. A Holy responsibility, indeed.
Watching this makes me appreciate what everyone does in the world for us. Respect them, thank them, and appreciate the work they have done for you! As I age I am learning more of the other side of this mentality and I am thankful for people like this fine gentleman making food for people.
@@Larseus Oh absolutely. But there is a difference I would say between sitting around a table discussing than doing sort of work. But I do think the higher ups should be held to the same standard as those working the floor. Management often times work 4 days per week in total because of "reasons".
I have a tendency to say "I appreciate you" or "appreciate you" when someone does something for me, and it's caught on apparently. My senior colleague told me the other day, "it really brings a smile to the team when you tell them you appreciate them, and I love it so much that I started saying it!"
As someone who’s a line cook for some fast food restaurant, it’s nice to see a calmer side to the kitchen. It really broadened my perspective to cooking and the service we provide, but for you it’s definitely on a whole other level! Very inspiring really.
@alta8029 well there are certain foods at my job that I make from scratch, so by definition I am one. Am I one like the man in this video? No, he’s doing many dishes from scratch. Please stop trying to bring someone down to bring yourself up, I understand what I said but if you really feel the need to respond after this. May life help you find with whatever you’re looking for to feel fulfilled.
people like this that are overlooked while we stop for a meal to fuel up during our busy days, these workers are just as important as any other no matter what you think or what they are paid. cheers for taking your time and cooking with care to feed these hungry people!
I have terrible adhd and I can’t figure out why I was mesmerized by this video to the point where I could watch the whole thing with no break. Keep it up I guess lol
Loved having guys like you on-site. Taking the time to make the best food they can. Going to the lunch room on a break can be a great experience because of these guys.
One love thought as someone who worked a little over half a decade cooking from breakfast to dietary eating to 5* line cooking. To being the person you mainly served this whole video a contractor. Thank you so much from the bottom of my heart you make many peoples days first thing with such little actions. I miss putting smiles on ladies faces and even some regular guys who come around. ❤️❤️
Been hungry for a couple hours now, yet i can't stop watching this to go make myself some food. Keep at it man, never thought this would be content, but I LOVE IT!
A huge reason why this guy can make this look so smooth and effortless is because he has the right tools, the right set up and a system that works for him. So many kitchens are not set up efficiently and most of the time line cooks don't even know that they're working in an inefficient kitchen and lacking the right tools. This is why it feels much more stressful than it needs to be working as a line cook. What so many restaurant owners believe is the solution to busy nights is to overstaff because they believe more cooks = more bodies to get things done however it has the opposite effect. Too many bodies in the kitchen often leads to over communication/people stepping over each other and a crossover/conflict in systems and working habits which can cause a lot of confusion and frustration because everyone has their own way of doing things (a system) You can rock out hundreds of covers in a single day without stress if you have: a) Enough mise en place/prep. b) Concise communication between team members (over communicating does not equal good communication) c) Have an efficient set up and system for the orders you're responsible for. d) Have the right tools for the job (this responsibility lands on your employer to provide those for you)
Great comment, i plan to set up a fast food business based on the same principles you state, i also believe two people in the kitchen can serve a lot of people (of course for a small business), if the system is well thought of.
This is one of the reason I want to learn how to cook. As a line cook I know how stressful it can be running around making food for customers, but seeing how calm everyone is here is nothing compared to what I see. This is wholesome!❤
I would think you’d have to have a remarkably organized mind to do this kind of work. And a lot of skill. It’s great to see this POV. Looks like an art.
He's so calm and organised when he's cooking under pressure especially with the poached eggs I would ruin them, it helps a lot when you are in a routine and the tools he needs for the job.
There's a saying within the military we always like to say.... "An army matches on it's stomach..." Truest words I have ever heard or spoken; you are serving an army along with being damn good at it too! Cheers to your skills man, and I hope you never stop smiling as you serve people your wonderful food!
As a chef for 15 years, this is great to watch. There are definitely a number of things I would do differently, but I think you do a great job. This seems like such a chill environment to work in, you have no idea how much I wish my breakfast/brunch services were this chill.
I worked as a "kitchenhand" at a tiny outlet cafe chain where I only had 2 microwaves, a merry Chef, a hot plate and a working space the size of that grill plate to make people's breakfasts with. We didn't even offer fried eggs, made scrambled from thawed frozen premixed eggs mixed with heavy cream and microwaved (🤢 I know). It felt like ripping people off, making them pay for that. Making poached eggs was by far my favourite part and this video reminds me of it. It comforts me a lot to see that there are real chefs at real establishments with the skills and resources to make proper food!
@@akmn4505 Job titles don't mean much a lot of the time, especially in hospitality. I worked a different job as a 'FOH staff' in which I did everything from making barista coffees and alcoholic drinks, to sorting out the storage room, receiving deliveries for a large complex and training new staff. Don't get me wrong, it's not right for companies to get away with giving more responsibilities to staff without paying them appropriately but it does happen, very often. Usually due to dodgy or ineffectual management, which was the case with both jobs of mine. Be considerate of service workers, they do a lot.
I love your channel and I've sat here til 4 in the morning watching you cook. I love cooking but with a bad back it is so hard to stand on my feet for long periods of time but I do still have the family over for Thanksgiving and Christmas dinner.
Dude, I'm going to listen to this as I fall asleep. Some serious ASMR going on here. But I love watching you work too. I'm afraid I'll roll over and be like "what's he doing this time?!"
Yep, The Brits and Americans sure eat some weird stuff for breakfast. Like beans, marmalade, peanut butter, sausage. Oh lord😅 But very interesting to see different things.
I second this! A full English breakfast is fantastic. It’s also not uncommon in other parts of Europe especially hotels where Brits might frequent. The grilled mushrooms and tomato with the baked beans, hash, sausage, and bacon are fantastic. Even the black pudding is good although not my favorite
@@tomek3210what so fun about that fact ? To me it’s just a statement of fact. That said I am Irish and have worked as a line cook in French, Greek, and Italian cuisine restaurants. My point is a good chef can work in any cuisine restaurant.
I cook about 10 dozen a shift mon-thurs and about 15 dozen on Friday and Saturday. Biscuit breakfast sandwich on the fly is my thing, but I've got a 20-seat dining room and a 16-seat porch. Hickory smoked BBQ for lunch and dinner. You're very good at what you do!! Thank you for sharing
This reminds me of when I got to cook ready order eggs with the Air Force. I was Army on a primarily Air Force active duty installation. I had the most fun doing eggs than anything there. Only difference was I had to make eggs including many omelets for like 400+ people in a very short period of time. I didn't get to take my time, but I never had any complaints!
new subscriber from saint petersburg Florida. Serious respect for you and your true enjoyment in work. I enjoy cooking and always wanted a flat top to practice on. You subliminally gave me a ton of tips without even knowing! much love
@@ceooflonelinessinc.267 Love it, haven't traveled the world but have been all over the U.S. Florida is wonderful you can find anything from the tropics, to the country, to lakes, tons of freedom.. really can find anything you're looking for east coast west coast south etc.
Man would love to have such a restaurant close by, would come by almost every Saturday for a breakfast. I don't think i even have a restaurant like yours in my region.
