The Super Busy Owner Running the UDON Restaurant Alone | Japanese Good Old Diner 

看他下的木魚份量就知道他的湯成本非常高

Such a precious core value and culture should be passed on and thank you for sharing over the world 🙏

I agree, doing so much with no help! Amazing

I watch a lot of these video's and I can't help it it looks a little bit like elderly abuse.

Amazing!

@@ttss2672 言わんでええ

This keeps him going at his age, so alert, sound mind and soul.

對啊！一個人包辦，太驚人了！

Hard work， 每一个日元都不容易。心痛老人家。

@@mistertakeda1279 年紀很大還能快樂工作是一種幸福！

What does the word Chef mean to you?

@@eyeofsauron7662 One who not only cooks, but develops the menu and recipes, manages food and labor costs of the kitchen, and most importantly develops and trains the line and prep cooks as part of managing the kitchen. Depending on the restaurant, the responsibilities can extend to the front of the house as well. What is your definition? As an FYI, I attended both Culinary Institute of America in Hyde Park, NY and Johnson and Wales in Providence, RI. I have been a Chef at various restaurants around New England from an English Tea Room to American Bistros to classic French restaurants.

@@wty1313 You just destroyed the eye of sauron with the ring of Chef. 😂

@@wty1313 hello, im going to auguste escoffier school this year. so i have some questions - 1. after graduating from your culinary institude, what did you do as your job and how did you get to be a chef at various restaurant. 2. how does being a chef pays and what specific requirements are employers looking when you apply for a job?

@@4twenny I already knew fine cooking before entering culinary school, but when I decided to switch from banking, I knew that without the formal education, I would start from the bottom regardless of how much I knew. Professional cooking entails FAR more than just knowing the difference between Kosher and table salt. Graduating with a 4.0 GPA helped immensely. I don't think there is enough space allowed in comments to go over everything. What I would recommend is to ask various chefs in the market you're looking to work what qualities/qualifications they look for. I can also say that the pay is good - especially at the top tier - but the hours are LONG. It's a HIGH burnout industry, and you essentially will have no social life outside of the restaurant world.