Pinned and titled changed 👏

@@HJF omg thank you. This amazing. I have gotten this from a comment. This question of mine might be stupid but can please go check out my KZfaq channel please. ( Blaze Caraway )

Duuuude they changed the title for you lol I'm dead

@@kelsey2333 yeah crazy huh

@@drlt9241 It was: Taking Culinary Schools HARDEST Cooking Class

D Stewart I think JP is allergic to spicy foods and Chef Reilly. Lmaooo

He sweats instantly with just physical contact....🤣

HellthyJunkFood notice me

notice me?

NOTICE ME???????

NOTICE MEEEE

ok shut up no me

I went to school where they went that teacher is actually super chill but there are also chefs that were worse then he was acting in this. Its like a military school

@@SuperFunny1111 as someone who is a cook and was in the military. It’s definitely nothing like the military experience. It’s a soft pressure, nothing like the army. You aren’t getting screamed at 2 inches from your face and being broken down but the pressure is real but it’s just not the same

@@RadTradX you are tho here

Yeah I'm proud of jp because if I was there I would run out and cry or have a panic attack because I can't do all the stress but if my instructor is nice and soft-spoken I would be happy like culinary supposed to be stress free

He's not that bad. I had his class before. He likes to mess with you. If you can roll with the punches, you're golden

I had a few teachers like this that were old school by the books chefs. They played no games and called you out on every mistake without fail. However for them it was seen as a failure on their part if you kept doing the same thing or did not improve. As certified master chefs they paid their dues and only wanted to see others make the most of their knowledge and skills. It make me work that much harder even if the made me feel like I was one step away from getting my hand chopped by a cleaver lol.

lmao you had viverito or what?

Avid Viewer 😂😂😂

I agree as he may have been playing it up due to the fact he was being filmed. However I think that you have to look at it from a real world (outside the classroom) view. You are going to work in an industry where most are under paid, over worked, and exposed to all kinds of crazy heat and dangerous stuff. You are are also going to have to deal with different personalities and expected to crank out large amounts of food (made properly) in a short amount of time. Putting people under pressure so they learn to cope with stress, develop time management skills, and think through things while cooking is what he was going for. Most people will agree with the boss if he says something because they want to stay on his/her good side. In the kitchen as with other hands on jobs you have to be able to think things through and know what you are doing because you are always multitasking and without these skills you can hurt yourself and others around you. One guy in my intro cooking class sliced into his hand and had to be taken to the ER for stitches. His reason for hurting himself? He kept checking his phone because he was trying to find out what time his friends where meeting at a bar later. Point is the school is there to teach those who want to learn and grow. Yes it is rough and hard work but, it does make you a better cook and professional if you see it through. Could he speak in a different way? Sure but, often the intro classes is where you get the cocky and brash for no reason people who like to waste time or think they know everything. Humbling comes with breaking down 12 chickens, chopping mounds of onions, making pots of stock, watching dishes, and still showing up on time the next day ready for more.

Ricky Cunningham yup you’re so right!!🤘🏼

Don’t be doing Chef Reilly like that, he is honestly one of the best (and coolest) chefs in that entire school. I had that man, and he trained me to be the person I am today. JP just wack as hell.

🤣🤣🤣 I'm dead

Coronavirus: LOL

KZfaq: **gives you an ad**

@@ipissed LOL

Some people do. The Culinary Institute of America is no joke.

This is really how he is in this class but he’s actually a really chill chef overall he acts this way to help us

@@damien8012 I don’t agree it helps tho. Maybe for some people but not everyone learns the same. It’s toxic to shout at people for mistakes. Mistakes are going to happen. Talking to people with respect will allow you to get the best out of your chefs imo

@@heatherydt thank you some people don’t know the difference of that cus I went to the CIA at greystone and my chef instructor in fundamentals literally yelled at more over any little thing even if it wasn’t my fault and I was going to class at 5:30am to I’m not going to remember sh!t at that time so at the same time I was like “ lady can you atleast wait till it’s 10am to yell at me so I can remember what you said “ ☠️

@@heatherydt and this video alone is giving me bad flashbacks of how I was getting yelled at

@@jeovanniperez3949 it’s so toxic and no need for it. People won’t learn that way

He's the goat of modern banquet

@@iguy6571 I had him for Skills 3 in 2006

Evelyn Greene yooo, I loved chef Riley. That man made me the chef who I am today, when I was in that class I had to run my station as a one man station because my 2 class mates who were with me had missed the class (one dropped out for good and the other had to leave due to family reasons). He helped me learn on how to manage my time and work on my speed and skills.

Dante DiGeronimo riley was one of my faves lol him martini la roux and lapuma

Soldier _76 banquets is one of the easier lmao

X Manatee exactly what I said lmao