What I expected: the cooks to get flustered, over the poor conditions and begin getting angry at each other What I got: A hive mind of chefs all sharing one braincell that is barely on task

As a french speaker, I can tell you that the way you pronounce "Beaucoup de cuisiniers" fits very well with the spirit of the restaurant.

Them chanting "Union, Union, Union" Was hilarious. Now we know how many people it takes to make a mob.

Seth definitely deserves that dinner.

This more of group-dynamic-experiment than a cook-number-test🤣

Me: "It can't be that bad, as long as they have some direction" Louis: "They formed a borderline cult" Me: "Oh."

You are a fast learner, It took me one year and one failed restaurant to become a decent waiter

The chicken slap was legendary

The REAL ideal number of cooks in the kitchen is: absolutely random and indeterminate. With prep, we once served 1200 people with three cooks and the rest running food to various locations. On a regular summer night, probably like 6-7 of us. But to be able to serve 1200 without prep and an infinitely large kitchen? Yeah, I'd say over 100 could probably still work.

They really asked him in just to slap the chicken lol

Welcome back to: "how often can Louis forget the forks"

"Sorry but the food is gonna be coming a bit slow..." "Oh did something happen?" **sigh** "The chefs are trying to unionize and I think they have a cult in the walk in freezer but I'm not exactly sure..."

I feel like there are so many variables in this experiment, like different people giving different ratings, how big the cooking space is, how many people are being served, (how sober the cooks are), etc. Nonetheless, very entertaining! And you did figure out how many cooks are too many for *that* scenario

It was awesome getting to be there and take part in this wild kitchen party. Thanks for having us!

Thank you for letting my dad and I participate in this event! It was fun! (I'm Nicholas and we were the guys from Michigan!) Shout out to Chloe btw. She had the genius idea to sing happy birthday to Louis haha.

As a former line cook this is about what I expected and I love every second of it

I mean, Seth was still keeping a good pace. I used to work on the line for a country club and we had like 6 cooks not including the head chef who mostly did time management on orders, and we'd still take probably ten minutes to get an entree out. Although, this was during summer when we were guaranteed to hit 150-200 orders in the three-four hour window of dinner service. Think the most on a regular day was 270ish, and we did the food for one event that had over 1200 people in attendance.

You know, like a lot of things on this channel, I went into this thinking that it was a really silly concept and was a ridiculous video concept, and yet I watched the whole thing completely captivated! Looking forward to the restaurant video!

It takes a lot to make a stew A dash of salt and pepper too A scoop of kids to add the spice A dash of love to make it nice Now you’ve got Too many cooks

With the exception of the tomatoes involved this was amazing!

the fact that none of them have to worry about being fired is why they got so crazy.

Cooks to customer ratio is probably an art form taught in culinary schools.

I feel like the real result is that too many cooks in one place causes some kind of accumulation of eldritch power that causes extra food to start appearing out of thin air.

"How did we kill that entire bottle of bourbon?" *indiscriminate cheering*

I love how the cooks immediately unionized when Louis wasn't keeping tabs on them

Hilarious how quickly they went from chanting "UNION!" to "WILL WORK FOR FOOD"

That slap the chicken was so on point I cheered right with all the chefs. Bravo!

I think if the kitchen had some structure, assigned roles or something, the fall off rate might have been less drastic. But it was interesting that it seemed like a speed vs control trade off, by the end they were basically cooking with brownian motion.

This must have been really fun to make! Good job Louis

I'd like to know the ratio of wine per chef. Because near the end.... they were all singing loud as hell with the customers RIGHT in the next room

He's like if Mr. Beast and Mark Rober had a baby.

to answer the title: any more than 5 if they all collectively have the mindset of a 9 year old

Louis Weisz:How many cooks is too many cooks? The cooks: CULTS GO BRRRRRR

I remember one time a teacher (for entrepenurship class or smt) taught us about how more people aid the process until certain number, and then just make everything harder. Effectiveness would improve until the jobs made by each member interfeered with the other members or brought its own problems. The excercise in class was that two people had buckets and a bunch of apples to trasnfer from one to the other, in the fastest time, without hitting them too hard (because they would brown and who wants to buy brown mushy apples?). So person A would throw them to person B who had a hight chance of dropping them. Then person C was introduced, and the distance to throw the apples was smaller so the throw wasnt as potent as before. Person D was added, and now they could pass the apples to eachothers hands. Person E joined, and now they were passing the apples so fast they would turn around and bump into the other, and the last person would have to start dropping the apples into the bucket to keeo up with the next apple that was handed to them. Outside of prodiction I feel like it's important to know that, so when I make group plans or group proyects I know more is not merrier, and dividing and dividing the work to have everyone working on something might not be better than having two people working on the same or telling someone to rest for now.

them unionizing at the end was just too good

How much of the increase in speed just had to do with them getting better and more efficient at making the dishes over time as they cooked rather than just an increase in the number of chefs

WE NEED MORE DATA!!! Is 5 better than 9? Is 7 actually the peak? Narrow down the bounds and test against variable kitchen size!!!

Wait this isn't a superlong themesong for a typical sitcom that slowly derails into someone killing the cooks

Working in fast food I can really understand how the efficiency went up and down. Always interesting to see the limit

1:34 I’m impressed with your high production quality boom mic.

I feel like the amount of cooks in the kitchen is a function based on the amount of customers. If Hells Kitchen has taught me anything, you definitely need more than 9-10 cooks when serving a casinos worth of customers

I was so hyped about the idea ever since you announced it!! Your channel is answering all the real questions

So... what popular phrase are you gonna test next? Cause I could definitely see a series in the making!

Seth better get that fancy food now.

As a professional cook this is painful to watch 😂

GO FOLLOW SETH ON INSTA! glys.tn/bprtppfh WE GOTTA GET THIS MAN TO ALINEA! (and hey follow me while you're at it @louisweiszyt glys.tn/-thx5h-v)

I started off watching the “cooking a chicken by slapping it” video and now I’m here! Keep it up

I feel that for this to have been an accurate test, commercial kitchen equipment in a commercial-sized kitchen should have been used instead of what I'm assuming was residential kitchen equipment in some airBNB. It never took me an hour and a half to put together a half dozen plates in any of the kitchens I worked in. Seth: We're still getting product out, they're just... crazy? Me: Yeah, that sounds like the back of the house at a busy restaurant. XD

"how did we kill that bourbon?!" You had 24 cooks in a kitchen, that bottle been dusted xD

This is awesome!! That's such a cool idea. Great job! Can't wait for more vids...

I wish I could've participated, looking forward to what other experiments you have planned! Also Merry Christmas!

Super dope to see this finally come out, it was really fun participating in this experiment

Oh wow, I never knew you were in Columbus! I only just realize because my friend was one of the first chefs! Wasn’t expecting that lol. If you ever need a ton of people for a future project and I’m still in the area, I’d be down!

i swear that one day i read this title like "how many cooks is there in the too many cooks kitchen (it's literally too many)"

As a line cook this is exactly as I expected. If it was more stressing you'd need a walk in so we can line up and cry in there. We'd fit it in the schedule.

1 chef - Panic! At the Disco 7 chefs - The Beatles 25 chefs - Blood, Sweat & Tears

Louis answering questions I didn't know I had, love it!

Can We have a moment of silence to Chef Seth for even getting all of that food out all by himself

“How did we kill the rest of that bourbon?” “Woooooo” Hahah

I stumbled into your stuff, and this feels like a weird 2020s version of Mythbusters and I'm loving it. It's not good for my ability to work on my final papers, but it's fun.

Missing those modifiers on the tickets to make it even more real.

How did we kill that bottle of bourbon *claps*

LOL Chef Seth's face at 12:24 cracked me tf up hahahah he looks so done

Even if you don’t reach the like goal, take him to alinea. It’s one of my few culinary dreams and u should help him reach that

10:25 has the same energy as "say the line, Bart!"

What an entertaining idea, Merry Christmas dude.

Back in the two resturants I use to work at, we would keep 2 people in the kitchen on Mondays and Wednesdays as those were our least busy days, 5 people on Friday-Sunday, and 3 people Tuesday and Thursday. Every day we would have 1 person on dish duty, but also as a backup for the kitchen if needed. The wait staff was always 7-9 people plus one bar worker. Monday-Thursday we could honestly probably handle just one person on kitchen and one going back and fourth between dish and kitchen. Excess wait staff would help with dishes when not busy. We were all extreamly close and comfortable with eachother. We would regularly goof around when we were waiting for things to cook or when we were waiting for more orders. Even outaide of work we were always messing around, but that meant that we could also get extreamly focused when need be and we were extreamly efficient because of our excellent communication and how well we knew eachothers weaknesses, strengths and limits. The only problem we sometimes faced was full at the dish washer because of how many dishes went out. It could get behind, but that was okay since we usually had enough to keep pumping dishes out. At the end of the night, we would have 2 working on dishes and one cleaning the kitchen when we had 3 people. 2 on dishes, one or two cleaning the kitchen and 1 putting things away or helping the wait staff clean the front if it was it was packed at the end of Tuesday or Thursday. And on weekends we would have 2 on dishes, two putting things away, 1 cleaning the kitchen and 1 sweeping and mopping so we didn't have to do that later. We would regularly get three or four parties of 12+ on weekends along with normal busyness, and we would have lots of smaller parties with the regular buisness on weekdays. We could pump out food to the point that we almost never had more than 4 tickets on the rack at a time. Sometimes it could get about 8 deep, but that is when we would get the dish person to come and help. We never had an order go out later than 20-35 minutes. We would always be drenched by the time we closed and the wait staff would join us for drinks at a bar across town. A staff like family is the best staff you can have. Nobody is ever more efficient. Edit: is also like to mention that the kitchen manager and wait staff manager were always working equally with the rest of us. They were part of the group just as we were. Sometimes we would even "boss" them around. The one single thing that we all hated were the three nasty women owners of the two places. They were verbally abusive to many of the waitresses. They never dared to mess with them if they were in the kitchen or mess with us. We were far too important, but somehow the wait staff was seen as less than everyone. We would occasionally have to step outside to comfort a crying waitress who finally broke if one of the owners was staying the night watching and yelling at them constantly. They were extreamly nasty women. They did ABSOLUTELY nothing except bitch. They didn't buy new things, they didn't schedule product orders, they didn't deal with inspectors or repairs. That was all left on the two managers. They had a LOT of stress on them. We always made sure to keep asking what we could do to help, and eventually we all knew exactly what we could do to take a load off for them. We were always on call, we would leave to drive someone home if they got hurt or in an emergency knowing things would be covered. We would even send our managers home early a lot of the shipment days. We would handle all of that as much as we could. We even tried to do a lot of the math on spending and keep track of that, but managers made sure that was always something they could do. They had to be able to do SOMETHING by themselves or else they wouldn't have a use as "managers". To this day, they were the best family I ever had. They ended up calling the cops on one of us for a stupid reason, and they almost got arrested. Cops questioned everyone and everyone stuck up for the guy. Thats a whole story in itself. We all quit after that. Literally everyone. The entire wait staff, kitchen staff and both managers. That place went under, but those rich POS of course had other businesses and their rich husband's bank account so it didn't hurt them at all. We all tried to keep contact, but over the 3 years since a lot of us have lost contact. We've moved on and done our own things. It's sad, but its the way life works.

Excellent video, 10/10. I always enjoy your content But this experiment is horribly flawed for this reason: All your chefs seem to be friends, or friends of friends, or at the very least: very amicable people. I can't imagine the average work place being anything like that. And I DEFINITELY can't imagine real restaurants staff teams being so friendly Though your experiment didn't come with accurate results, it does go to show what a wonderful community you've got

Honestly my favourite part was how much fun every single person in this video was having

“You want water? I’ll bring you some wine” broke me a little

I wonder how much the sounds of general chaos coming from the kitchen effected peoples ratings

I used to work at Alinea and would love to facilitate your reservation! Love your channel Louis!

*chef cult starts*

I’m a former chef and I now study economics. I plan to eventually specialize in the economics of the hospitality industry. I find this interesting, this demonstrates the principle of diseconomies of scale, where having too much variable cost (I.e cooks in the kitchen.) eventually leads to losing profit (total revenue minus expenses) or in this case, customer satisfaction.

Most underrated creator on the platform.

Thank you man you saved my christmas eve

You better take Seth to the restaurant he wanted smh.

Epic video man. Happy belated birthday

It's like if Senku ran a restaurant, getting the data is more important than providing a good dining experience

So as the number of chef increases, the probability of them forming a cult also increase drastically. Quite a nice study.

Come on let's get 50k likes for our boy Seth

Work as a cook and this was very entertaining, I love their spirit

As they say, too many cooks ruin the broth

Lol love the video, at first thought Too Many Cooks was coming out again from adultswim

why does the head chef look so badass for no reason

The title will never stop changing

Aight, next challenge, what's the limit of customers for 9 chefs? And we have to compare strangers to practiced teams.

Making the mother of all omelettes here Jack!Can't fret over every egg

This was a joy to watch.

I have always found the saying a bit dump kitchen staff tends to work well as a team so adding more or less chefs makes little difference

My brother teaches high school where the students actually help cook the school lunches and they have like 15 students and 4 teachers… so imagine the chaos if they were teenagers too. Well… ok it might not be worse actually.

6 chefs: beautifully efficient and organized 13: a bit chaotic but not too bad 25: *A FUCKING UNIONIZING CULT*

I feel like Seth has an opportunity to become the next Gordon Ramsay.. Without all the cussing that is

This Must've Been so fun!

this reminds me of that one episode of infomercials where there are too many cooks idk why but it's funny lol

In the next video testing the literal application of idioms we will be skinning a cat in every possible way

I cant be the only one that started singing "too many cooks! Too many cooks! Too many cooooks!"

15:13 Shout out to whoever wrote, “Service was terrible! Waiter seems like he should be making KZfaq videos instead of serving food.”

as a man who can’t cook, I found this video enjoyable

I love this so much!