21:32 minutes into this video, the look on that woman's face is classic when the Chef tells her there's no meat on the tortellini. Goes to show that you can't please everyone. I appreciate this video and the preparation that goes into catering.
This is what it's all about, Catering and Hospitality in a relaxed ambiance. Keep the total cost down with a variety of food and you get to train personnel at the same time. its only as difficult as you make it! Preparation is the key to success with the grilled pasta themes or any other theme. Been there, done that with excellence and pride.
this is how school goes and this is a just pic of how real chef life goes. there's no slow poking in food and the instructor is only applying the pressure they need to succeed. I've seen so much worse but home cooks and those not really in the field wouldn't understand. Also, as an African-American female in the industry I am more than confident it's nothing to do with racism and everything to do with wanting these students to be great. He may get frustrated because he shouldn't have to talk about mis en place at this point because it's been reiterated in every course prior. Food & beverage makes me people work together from EVERY walk of life!
Not an easy task for the chefs (instructors) who must have the knowledge, love, dedication, patience towards the students (from all walks of life) to get their knowledge. Aside, must work as teamwork w/ challenge in time along w/ concentrated mind and personality to coordinate with students in relations to cooking for the meals. As students, should concentrate on obtaining the lessons as much as possible instead of having temperament under the pressures. Otherwise, you are there striving for knowledge not fighting. The instructors have more pressures and responsibilities than the students anyway. PROVERB : THE TOUGHER THE TEACHERS, THE BETTER THE STUDENTS. BEST WISHES.
Remember these are most likely beginning students who are trying to start a new career. Failure on the part of the instructor for overlooking ready to eat food sanitation guidelines. It is a tough job trying to orchestrate an event like this but if you have everything laid out and your students are properly trained in serve safe then there is less micromanagement. The students should know by this stage what utensils to use for each dish and in service. All in all great job students! Remember, everyone starts somewhere and even Gordon Ramsey did not go to culinary school!
And if you want to have a team, you never say " I need this, I need that"... You say "We need" and explain why.. Oh and it helps if you know how to use your offsite equipment.. I could see why the burner wouldnt light... the temp was not to the off position.. wont light like that
I'm glad I'm not the only one who saw what a complete arse he is. I taught five year olds and I had complete respect for them as human beings that have their own ways of learning and the classroom was a team environment. Every year I made a poster that had the words 'if we work as a team, we can do anything'. Every child and myself would put our handprint around the words. We had it up in the classroom and would say it at least once a day in a sing song voice. I know it's a totally different situation but the link is to show respect to each other, work together and help each other. This man didn't run his classroom with any respect.
2: 24 "People get indigestion from the seeds inside the cucumber." Did she really say that? Yes, she did. lol. Shortly after the video says 9: 15, the clock shows it is 9: 03. lol again. But all respect to the teacher. Keeping an eye on all of them and still getting everything done, without overcooking. Seems a hard job to me.
Great job Chef ! And kudos to the students - brings back memories of culinary school. Who did the music for this video? Not in the credits at the end. Thanks !
Not only that but there’s a fly you can clearly see it flying in this video, that’s just so wrong because you don’t even know if the fly is sitting on the food and it’s getting served tf that’s really crazy
I love this video,I can watch it over and over ........but I think Chris is very high,and not focused like he needs to be when you're high😂😂😂😂😂😂😝 he too high.
I couldn’t even make it to 3 minutes in this video, I plan to use it as an example of how things should NOT be , there’s no gloves or sanitation going on , the student puts the herbs on her face while smelling them and the instructor praises it, and the kitchen is a cluttered mess. I hope no one actually takes advice from this video, and I only made it 3 minutes ... I thought this was a joke and couldn’t continue after I realized they actually thought this was okay.
The only thing that is protected by gloves is the wearer’s hands. Gloves (like hands sans gloves) touch everything alike; they lose their hygiene status doing so.
What? "Please don't form a long line, this is not a Cafeteria"? So whoever comes up, everyone else sit down and don't come and be out of order of serving yes? You just scratched your ear, no washing your hands. The particles of your skin has hit my food... Wow
The instructor sucks, he supposed to have trained them before they take over a big job like that one and he kept getting on Chris like he's dumb. Glad I'm retired from taking order from supervisors like that Chef.
This cook/instructor needs to learn to lead by example and trust their cooks/servers rather than tell them what they need. It's crunch time and he is just now letting them know the process WHEN they are at the location? They appear to be students, they should have been prepped and game planned done before you left. Also by yelling and down talking him when Chris is the heart of the show and thinking that's training how to talk to customers, you are backwards. Yea this is not a good video and I just looked and noticed NO GLOVES? I don't even see a bottle of sanitizer on the main Chef or line cook whatever. Remove the personal hats and represent your company with hats from your company or no hat and a net. and stop standing over your students, TRUST YOUR WORK. Dictate the plates not them. Adapt and overcome.
Totally agree, the instructor should not have been doing so much talking. The students should have had a plan beforehand and know exactly what they had to do. He should have just been supervising.
I wouldn't call this cooking, it's more cutting up vegetables and throwing together a dressing and a sauce or two to toss the processed pasta that was brought in. I get the learning going on is timing, prepping ingredients etc and not about how to cook from scratch but it doesn't make you a chef. The majority of the students didn't respond to the teacher and I don't blame them qas he spoke to them in a derogatory and demanding way. I would say he is the typical arrogant chef that couldn't make it in an actual kitchen.
Not everyone needs to present himself. Some people will eventually make fine helpers in bigger kitchens in hospitals or schools. Give people a chance. And a second one. They are people with a history. These people at least try to make something of themselves.
