stressfull yes but also it looks like a fun job if you have everything under control you look like ur constant in flow state. I think not everybody understands this, but flow = fun and makes things easy. hours go by like minutes. But for sure your not only baked in the head after a shift but also your body is exhausted + baked by the open oven :)
yep! i'm not a chef and i have the utmost respect for them, but i'm a bartender and i know exactly what you mean. you kind of just zone out and go into auto pilot. hard to describe, really.
Very seldom would I describe busy nights as “fun”, but there’s definitely a sense of satisfaction and accomplishment when you smash everything out with minimal fuckups. He is cooking 3-4 dishes which simplifies things however this kind of work is physically demanding, and an open fire line like that would be.. well, very hot.
It’s pretty easy once you do it for certain amount of time for me it took me 2 months then I was here and there fries,beef,chicken at the same time changing gloves it’s a process of memorization you’ll get used to it
It’s really easy when all you have to do is never put any salt or pepper on the proteins and burn everything to hell and back lmao. Those poor salmon…WASTED. The burgers-hockey pucks 😂
It's weird because you just do it. I'm pretty sure you multi task in your job and you many things at once. Obviously not as fast paced as this but you'll catch yourself just keeping track of things. It's fascinating when you think about it.
My husband said the same, but having cooked for 4 very fussy eaters for years, I told him that you definitely find your groove. At times I’ve found myself preparing 5 different meals at once and having them all ready at the same time. It does all come down to experience. That being said, I’d probably faint if I had to work under the same pressure that professional chefs do 😂
i don’t think people realize the stress that comes with this job. The man is so composed only because of years of practice. Wouldn’t doubt he also has a culinary degree
@@mookiestewart3776 when i was in school for it some 13 years ago i was told the minute i had an internship to leave all i learnt from school behind as it doesn't help you at all. Here i am, 13 years later and i dont remember a single thing from school.
Compared to some peoples job. My past one for many years ina steel mill making 80ton batches of liquid steel at 3,000°. With 2 pairs of long sleeves an long pants with hats an neck coverings an an aluminum trench coat ect. While a lot of time getting few feet from it where the clothes your wearing starts smoking on your body. An the hard hat on your head starts to warp an bubble. An the shield over your face starts to shrink an curl up from the heat. Or melting the soles off the bottom of high heat rated steel toe boots. These dudes don’t have a clue what heat is to some of us. In comparison that would be like sitting in an air conditioned room having a picnic.
@@AquaTech225I would never under estimate working a line unless you've done it. Not saying the heat is the same but theres a lot of people that can't do this job of being a line cook.
easily one the coolest kitchens I've seen. I'm glad that it's open and yall still talk normally as you would. Almost no filter with genuine love :) I would defiantly spend 50 bucks a plate if I had to!
I enjoy seeing the way things are done at different places. I have been line cooking for a few years and always enjoy seeing the differences and similarities. This is definitely one of the most unique places I've seen over the 🔥
@@flipcooks2 ya, you r a goat, my motto is the 46 second rule, most cooks take it off the fire 36 seconds too early, or 46 seconds to late, i can tell just by lookin at it, you bud r on fire great job with the dance of magic..
My brother works in a kitchen about the size of this one and I tell him all the time he deserves a raise! These guys bust their ass every shift. Mad respect to all chefs, aspiring and current!
@@mattrasp1615actually that is a nice size kitchen, I love how roomy it is behind the line. Only problem I see is that the chef has to keep spinning around to get his cooked food. My son works in a kitchen where you just work left to right. I guess it’s just what you are used to. Great video, wonder where this place is located.
God it makes me feel so happy and validated to see small cleaning techniques I’ve figured out for myself over the years, also being employed by those who’ve worked the industry before and during my own time.
@@chrisfrost3076 4:12, flashes the hot pan with water and has a rag on standby in cold to get the gunk off and maintain the season on the skillet, just one major example I noticed
To all the people that complain on a regular about their order being "wrong", hopefully they can watch this video and have a change of heart. This is some serious ball busting work these cooks are doing here. Much respect to them.
Exactly. Unless you're eating somewhere that's dead as fuck. That's not to say it's ok they fucked up your order, just have some patience and understanding. I worked a consession stand once or twice in *highschool* which was almost 15 years ago now. That shit humbled the fuck out of me. Ever since then I have had nothing but respect for people that work fast food, short order cooks, really cooks/chefs in general. Especially in high volume restaurants. These people, like so sooo many others, are the real fuckin unsung heros of our society. Calling them "heros" might be a bit to strong, but they deserve respect and admiration and to be recognized and appreciated for their labor and skill. Much more so than these disgustingly overpaid fuck wits on tv.
Anybody that has ever worked on the fast lane understands how hard this job is. And to cook with an uncontrolled flame makes it twice as hard. Obviously, they try to keep it at a certain temperature but in any case it still may vary and you do not have any spare seconds to get distracted. Bravo!
ive worked in many restaurants over the last 14-15 years. I started a business during Covid and havent been back but when I watch videos like this I realize how much I miss it. If it is difficult to understand how someone can keep track of everything.. its our job, its what we do. Props to you for handling business.
The other difficulties are the hours. The conditions. The pay. & the constant hiring, firing & quitting of employees. Pretty much the most thankless job there is, but then again they all are..
I can't explain it neither... it's just what we do... getting 15 chits deep, plating an oder every 3 minutes... I can't see myself doing anything other than cooking... it's home! 20 years and counting
@@seraffimospang9239 the other side of this exact comment, real cooks really don't give a fuck about you! it's the food we care about... I really don't care about the money either... I became a cook, because I love cooking food... not because I like people or because I like cooking for people.... cause people are fucking idiots, they try to change recipies according to their likes, than eat food the Chef prepares!! We cook food because of the food!!
My mentor explained it to me one time. We were both recovering addicts that found our way into the kitchen. He said that we were children of chaos, and we felt at home on the line during a weekend service because its controlled chaos.
I’m amazed how he can cook everything properly without timers or thermometers. Hard enough fulfilling all those orders but seems to time everything perfectly and effortlessly.
I cook 90/95 % in cast iron and this is so awesome to see, major kudos to the chefs, wait, bus and washers, they never get any recognition. I need to cook over wood more.
@@AshMich there are many videos on care and maintenance but #1 do not use soap to clean, high heat and hot water, rinse and dry with heat, a little oil and wipe dry
I used to wash dishes in a restaurant kinda like this one. I remember Friday nights being down at the end of the line getting soaked by the sprayer and for about 3 hours the cooks would get in a groove and nobody would talk, radio blasting, and it was legit warfare. Fun fact: After the rush when they were out smoking I would hack off a chunk of the prime rib and they would ALWAYS know. "Dammit Roger, at least cut it straight!" I didn't care. 16 and high as a kite :)
Eventually it will die. The cooking game is a singles game. If you wanna get serious in a relationship it will suffer. Or you'll be on something or an alcoholic. Been there done that. But I will say this I miss it so much
I miss cooking. I did this kind of work for about 7 years when I was much much younger. Couldn't imagine doing this now. It's tough work, but satisfying. Still enjoy cooking, but at a much slower pace now. :)
I worked the line for seven years at Marriott and this guy is really good. No wasted movements or task and he’s very organized Id work next to this guy anywhere.
I miss this so much! The Cheesecake Factory Line is incredible. It was probably the busiest restaurant I've cooked in. Watching this makes me want to go back.
Everything looks so good. I am super impressed by their hard work and professionalism. I’d end up crying in a corner rocking back and forth that I can’t handle the stress of working in a busy kitchen like this
This chef is amazingly organized and puts out a dish he is proud of serving!! I enjoyed every minute of the video. I’ve never seen this before. I’m guessing this man sleeps well at night from a truly busy shift! In my next life I want to marry a chef!! You get the Oscar!!🏆🇺🇸🐕🦺👍
Can always tell an experienced cook by the little half crease at the bottom of each ticket. Always stays straight when pinned on the holder. Makes me miss restaurant cooking
This is incredible. I want to come see this in person. In love with this kitchen. I worked on a busy line for years, wood fire pizza. This is on a different level though.
Man that bring back a lot of memories I wasn't a live fire cook but I was a line cook in a restaurant just the fast pace atmosphere was definitely something I will never forget nice video you definitely got this service down cudos to you ..
I've doing line for a living for only 8 years, I'm just amazed on how professional chefs like you work, I'm nowhere near to have that level, I only now how to keep the head down haha. Total respect chef. Heard!
Whipping cast iron around like it's a paper plate. What a neat kitchen. Never seen anything like it before. Very impressive. I bet it all smells and tastes delicious!
used to cook at a pizza place/bar. cooking is no joke, and this guy deserves more than one raise nothing he does is without purpose everything he does is with purpose. very impressive keep up the good work
I deliver wine and spirits to many different restaurants. I've seen many backs-of-house, and I can see how crazy it can get. But there's something intoxicating about the hecticness. Very cool.
@fok The tickets really help and having a good organized line also is a major key everything else is salt pepper garlic or what ever is there for that dish. So once you’ve got stations locked down it’s just a matter of keeping a good pace. You can always use a thermometer for temps if you’re unsure but after so much time you’ll know by heart! The brain is GREAT at patterns
Great video chef I appreciate you sharing. I spent over 10 years in a kitchen with the last 5 being a exec chef. Worked in all types of kitchens of course. Just recently left the kitchen scene and started up in real estate. I do miss it and will always have that passion but with the kid and all I had to do something more rewarding, financially of course. Still enjoyed the go pro action vid! Cool restaurant!
@@averageconsumer3212 if you think anyone can do this you are gravely mistaken, i've watched people literally crumble in the kitchen, like full on mental breakdowns
A ballet full of changes, and excitement. What can possibly go wrong. Great view. Respect for those men and women while others are sipping on their fufu drinks
this guy is the shit. no bull shitting, no excuses, no ego just goin with the flow and gettin shit done. sometimes i miss doin this on a busy friday night and gettin beers after. right on my bro
Its gotta suck to be a dishwasher there! Props to this line cook though. He kept cool and was consistant with every dish. Miss working at places where you only had one station to worry about and found a good rhythm.
Absolutely incredible! And that is just one station! Standing on the other side of that passthrough is the expeditor who is trying to pull all the orders for one table from multiple stations. It truly is incredible how few errors are made in the grand scheme of things! A well oiled machine. And hot too! LOL
That's why it's hard to stay in the business. I did it for 12 years and miss cooking immensely but I make 5x+ what I did cooking and have phenomenal benefits and a pension now.
@@muhammadzakiy4990 cooks get paid hourly they’ll make $18 an hour servers get hourly and make 500 a night from tips so they hourly ends up being 40 an hour
Spent my younger years doing this same thing in a restaurant. You are Craftsman. Wish the video was longer only because of how fast and efficient each one of your movements was. None wasted. Hyper focused. I bet you get real pissed off when people are in your way at home while your cooking lol.
over 20 years as a Professional Cook, Currently working in a 50's nostalgia dinner.... I don't mean to laugh at getting slammed... but it's funny watching someone else... I thought about doing pov's while i'm on line.... except I do it all by myself... I'm hooked... i'm subbing!!
Nothing quite like watching an expert work. Food especially, its like watching the technical aspects of mechanic work with the flair of artistry put together into something completely unique.
Such a unique kitchen and incredible technique. You had me five minutes in and I can tell you have care and passion for your style. Is it possible to ask for a menu?
Everytime you put something together my jaw dropped. Especially the salmon and mussels 😮 Edit: I wasn’t expecting the blower! And this is great background content as well. I can watch diligently or have it on while gaming or doing chores.
The fact that you hold that cast iron pans with one hand, flinging and bring it wherever you are and next to the fire at a smooth pace and tossing food in it is actually super imporesive holy shit 😮
just started cooking on a wood grill at a new job/restaurant, def a learning curve...just looking for pointers on how to run a wood grill and came across this video, great vid by the way :)
Understandable to those who has never worked a really busy kitchen. He is decent, not bad but not good. Plating is super simple and rustic (nothing against him, maybe that’s just the restaurants style). This would be considered a slow night at any busy restaurant. He only has to control his station, he does not have to send out dishes and he even say he is in the weeds with only 5 active chits and 3 waiting. But I do love that he is organized, pleasant, takes pride in his work and he keeps a clean station. I would definitely hire him. He could be trained to do better. I was going to say I was impressed until seeing the triple mussels dishes at the end of the video. Portion size not the same for each plate. Sauce definitely not the same and the plating was just thrown on. Worst is he changed up the plating for these three plates compared to his single plating. The most important thing in the kitchen is every dish comes out the same.
As a passionate home cook who has worked in service and now works in an office setting I sometimes fantasize about and miss this rush. The fear of having consistency and the high of banging them out one after the other and completing a night.
The fact that I'm 8 minutes into this and he hasn't pulled those salmon out of the top heater is really getting me anxious but he is very fluid in motion and has basically no wasted movements it's pretty great to see as a fellow cook! Muscles and fries though?....idk about that one.
Same but I also pay attention to the flames and he also points it out too. He mentioned salamander and yeap he kept using the blower. If the flame was all the way up there yeap the salmon would be done with in Time but I like the chill flow he got.
Chef to chef here, I don’t understand the plating concept. You make dots on plate then just drop potatoes right on top, a plate of mussels with chips right on top, then you serve salmon with one of them having list the skin. This is probably not your fault and I understand that you may have been a bit busy but a little more love and care on how you plate things, go a long way.
