When I worked in a kitchen, I was proud of how clean I'd get the grill. The breakfast cook always knew when I closed cause the grill was clean as a whistle and didn't stick. But D A M N that grill is CLEAN!!
Where were you working as a chef, places this clean are usually clean because you have to make reservations it's not like outback steakhouse where they may cook 1000 steaks a night and serve dish after dish. I've seen places like this even in Florida like Eddie V's when I walked in it literally had me 😮 and I was applying not a customer
Remember that there's a difference between chrome griddles and stainless. Chrome is easier to scratch but easier to clean, radiate less heat, and shit sticks less. But they're also pricey
@@kabine1oh this is a chrome flattop then. Right? Gotta be. Even a brand new stainless wouldn't look like that. I have a pot that looks like that and it has a tendency to burn things, soups get stuck to the bottom real easy. This is not a problem for chrome grills?
That's probably because he works in a test kitchen and not in a restaurant, I have a feeling it wouldn't be quite so spotless if it were the latter lol
That's the cleanest damn kitchen that I have ever seen. Anyone that polishes stainless to a mirror finish by hand deserves respect and a massive raise!
@@ghostshipone Dude, I service commercial dishwashers for a living. Part of that is cleaning those nasty fuckers and when I leave I can see my reflection in the machine and it still isn't that shiny. Also, you can't use chemicals on a griddle. Well, you can, but it just makes your job harder. Anyway, cleaning it is one thing, but I know for a fact that you've never actually stoned a griddle to a mirror finish, because if you have then you wouldn't be blowing off hours of work over a 400 degree surface as "part of the job". Also, also, why is it you Boomers are so fucking bad with math? Yeah, you had a $15/hr job in the 80s, everyone did, the only qualification was breathing. And yeah, you payed for your first house and car with that job. You know why you could do that? Because if you account for inflation, that $15/hr job in 1982 would be like graduating high school and landing a $100k/yr job now. So miss me with that "kids are paid too much" bullshit.
@@salty28yeah well if you think the majority look as clean as his you'd be wrong. The majority of commercial kitchens are nasty with cooked on grease and dirt everywhere
@@salty28I did pest control and where I live restaurants are required monthly accounts. This kitchen is a showroom!! It’s gorgeous! The most consistently clean restaurant I’ve seen was, Papa Johns, every one I went into Wes super clean. Also Never saw any doughnut shop that was super clean. But I still love em!
The best part is how this awesome chef gave recipe credit to Josh Weissman, where it belongs, rather than simply blowing him off and taking credit himself. THAT'S class.
Yeah this guy's shorts pop up from time to time. Funny that the video that makes me subscribe is someone else's recipe. But really I subscribed cause of how impressive that CLEAN ASS GRILL IS.
With all due respect it kind of is. His food goes beyond reasonable utility in order to provide an experience for people. I'd call anything that fits that description art.
@@Patrick-zr8tv I would agree. He puts in heaps of thought and time into cooking each one of his meals and always strives for perfection. Anyone could make a meal, like drawing a stick person, but not everyone is able to perfect upon their craft to create a masterpiece
Asking for a vid on how you clean & maintain your at home grill. Always so spotless. Restaurant griddle is different level and not even trying to get to that level. Thanks!
I truly wanna come eat at one of your restaurants. You are the best chef around, no mucking about, no fancy snazy razzle dazzle, just good eats. Love it. Keep it up bro.
Patty melts are one of my favorite burgers. Just something classic about it. So simple yet delightful. Never had it with lightly breaded onions before, definitely would give that a try. Always had them with the grill onions in there completely awesome
Thats so awesome that you did a Josh Weisman recipe, love both channels and such a tip of the cap to him for you to do it, you made some subscribers even happier than normal and thats saying something
That shiny, immaculate kitchen looks as if you are cooking in chef heaven. Great video, chef. You never fail to produce a masterpiece. Now I'm hungry for a perfect patty melt.
Patty melts are one of the finest American foods. In my opinion it kicks a cheeseburgers’ ass. A hand formed, smashed patty, caremelized onions, melted Swiss and maybe some thousand island or Russian dressing, all griddle fried on some thick buttered slices of NY style rye bread… it’s the stuff of dreams. Infinitely customizable too.
Nope. Dylan is 100% correct. A traditional patty melt is on grilled rye bread with caramelized onions not deep fried shoestring onions. His Russian creamy dressing looks awesome though gotta day! Some even put kraut on it. (I don’t, it’s disgusting) 😂
I'm so glad Weissman is getting the attention he deserves. He gotta be the only content creator right now that doesn't NEARLY have enough content out there even with the demand
Patty Melts are my favorite way to eat a burger, and are so underrated. The crispy onions look good, but they can’t possibly be as flavorful as the grilled. Maybe I’ll try it!
A chef's dream isn't to rent a commercial kitchen to make videos. There is simply no way that he actually uses that griddle and keeps it that mirrored. Even the cleaning process creates scratches, and those scratches would prevent that reflection. Either that griddle had never been used or there was a bit of editing trickery going on.
Order for you, chef: Cincinnati chili. It’s called chili but it’s really more of a rich meat sauce served over spaghetti or on hotdogs with cheese. Most people are revolted by the concept of chili on spaghetti but most love it once they try it
Damn chef your facility is so immaculately tidy and clean that most of the comments neglected to mention that amazing rendition you created of an American classic the "Patty Melt". The tuna melt is pretty tasty to Chef Andy so keep that in mind for the future. Also like to see your version of the Monte Cristo sandwhich.
I've never tried a patty melt here in the states because they look gross, and I'm American. The one you make looks absolutely delicious. Def going to give this one a try.
