Yes mateeewe I do the same fucking thing 😂 il cook all day then watch someone els do it for 47 minutes

You’re locked in man

Sounds horrible

Haha same here!

Because they work good and it's always fascinating looking people who now there job

I've been out of the industry for nearly 10 years now and that sound instantly gets my heart going, ready for chaos.

Same here 🤣

I love the sound. Time to fkn rock!

I miss that chaos

This is nothing like a normal kitchen, this is a perfect kitchen. Most of the kitchens Iv worked in are people yelling all the time and people exhausted from working to hard.

Should invest in some tongs

@@LadyBoyToby the under staffed business epidemic doesn't help.

This is dirtiest food place ever.

@@Ghorda9 Agreed!

all those sound so good :o

Never heard of corn ribs before. Thanks for the info, I wasn’t sure what I was looking at there but apparently they’re quite tasty despite looking like fried centipedes 😆

Why when he fires the muscles do they actually set on fire? Do they soak them in alcohol because I don’t see him add it

@@Voiceoftheseed I could be wrong but I think it might be just when the small amount of cold water that is on the mussels hits the very hot oil in the pan, it spits and the oil catches fire from the gas flame. This is why you don't try and put out oil fires in your home kitchen by pouring water on them, rather smother them with a damp cloth.

@@DallasGraveshahaha 😂

It's because your a little wee boy.

Brilliant 😂😂

Bruh☠️

You and me both brotha

It is what it is

Worst thing always is understaffing...then thats when the fun really starts

@@supersaiyanjin2199 yeah ya not wrong there mate

I feel the same. I cook in a greasy spoon by myself often. Breakfast, lunch, and dinner all day. This honestly is nothing to me.

​Mister Howdy nothing looks hard for us line cook goblins

Clean? 10 seconds in there is bare hand contact. Where yo tongs

The meat thermometer tho….

If you got time to lean, you got time to clean

all for the camera

@@Grif921 the kitchen is super open, some of the tables are practically on the pass, they keep it this clean cameras or not.

He could improve how he wipes and then how he spends more time "cleaning" the cloth than using it

Yes and timing everything correctly which is a part of that rhythm

All jobs that are not dealing with people I find are like this. Finding the right pattern sticks to it, while mistakes appear to learn the best ways to deal with them, so next time it's just a shrug off

The rythmis always controled by a chef, just like how a conductor controlls an orchestra

The dance. When everyone knows and does their part it’s almost seamless and very little needs to be spoken.

I've heard that the money is not the best in these jobs. I had a mate running a golf resort up in Scotland long hours when your brotke the pay day it was like £11 an hour

@@thechunkyone7118 Well there is almost no one that got into this industry and stuck around that did it for just the money... You don't get rich from this type of work unless you open upp your own place and have success there but you can def make some good money if you're talented and passionate with both salaries and tips/service charge. But what you do get is a job where you get to be creative, social and you make friends from colleges that can get closer then your family cause you spend so much time with each other.

7:03-7:06 made me cringe

I miss the sweaty organized chaos of a well run kitchen. Incredibly satisfying when you're damp and drained, sucking down a cigarette by the dumpster after it all.

this guy is a total hack and not a professional at all lol

just say McDonalds bro

@@brownie3454could be a line cook at literally any restaurant and prolly isn’t known worldwide so he didn’t mention the name

@@Bullshittt sir, this is a Wendy’s.

@@brownie3454 Burger King 💯

Give it a shot bro. It's a whole new animal to tame

you'd be surprised how fast you can adapt. I worked in a kfc kitchen that took pride in the work at a busy mall and it looked a lot like this, but with much simpler cooking and also doing a few other people's jobs here and there

also we ran like 100-200 meters every 4-5 hours or more often if it was super busy, to get plastic trays. I walked the fastest so I was always tasked with it, which meant that in the middle of doing anything else I had to drop everything and RUN.

i always compared it to like biking downhill in the woods, constantly making quick decisions and actions for hours at a time, it is fun and gets the adrenaline going, but doing it 5-6 days a week is brutal unless that is your lifes passion

@@karmaceutical3963 Well said

I remember when I worked in a busy restaurant, the night would like it would be over INSTANTLY. One of the only positive aspects of the job. Hope I never have to do it again.

It’s fun with the right people

The wages are low because you work so much overtime ha! It's fun and rewarding. It's one of the few careers you can get into and always have something to learn. Not only is it rewarding to serve good food that most people could not recreate but It'd very slef rewarding because in thr right environment your always improving your skills and you can actually feel smell and taste how much better your have gotten each time! Money isn't everything in life.

people who dont clean as they go are lazy slobs idc

ayyyy top chef

Oh my god you are spot on there’s always that fuckin prep guy who should be on the line but does anything to get out of it

so fire them???

This guy has 4 dishes to prepare… he should be bored out of his mind. Nobody seeing all the corn going in the trashbin ? Good job keeping everything clean though, but then again, not that you don’t have the time

Time to find a new job mate. Don’t stay if you’re miserable or not appreciated. Especially if you’re under 30 go to the best restaurant in town and ask for a job and work your way up

No it’s not 😂

I'm assuming this is irony. Just the first five minutes see how he is always blocked by others when delivering food to the counter etc. Terrible layout.

@@herman751 disagree- the volume these two executive chefs crank out, easily, and without stress is likely due to its workflow and process.

@@herman751a quick pat on the back is all that’s needed. don’t be such a sissy

granted, we cannot hear inside the walk-in...lol

temperature all you need. time is an illusion

The saying goes. Slow is smooth, smooth is fast. I work in an open kitchen, busting it over a wood fire oven doing pizza’s, entree’s, and appetizers from the hearth. The idea of “cooking faster” is a bit of an oxymoron. The real thought to have is “how can I be more efficient?”

@@apothecurio This, this dude knows also knows to use soap when washing your hands.

@@apothecuriopizza isnt real food lol you arent a chef

it’s like a crossover episode

Happens more often than you think

Didn't use soap to wash his hands, not clean.

No orders yelled out. Ticket machine goes to each station.

maybe don’t yell so much bro

he didnt make any beef ribs therefore you are a liar

No soap when washing hands is terrible.

@@johndillinger519 Wastes too much time

best culinary content is Kitchen Nightmares

Yeah…. Nothing like open wounds on people handling your food. 👍😂 Awesome!

self harm is never ok

I like how they don't use soap to wash their hands.

@@johndillinger519weird flex but ok

Word, they have either the best seat or the worst seat in the house, depending on your perspective

they havta smell all the chefs smelly farts 😷

That towel they used is a sponge of bacteria considering no one used soap to wash hands and the towel was kept in a 9th pan by the fryer. He also touched uncooked food then ready to eat food with no handwashing multiple times, this is gross tbh

@@johndillinger519ontrary to popular belief gloves are NOT needed before touching absolutely everything. It’s a waste of time and could mean the difference in getting food out in a timely manner. Especially for food that is going to be cooked and exposed to high heat anyways. And the towels they use are likely soaked in sanitizer, by the fryer is probably one of the better spots too especially in a kitchen of this volume. Never eat out if you’re scared of people touching your food, it happens even in the highest of class restaurants.

@@XxnextrekXx2000 I worked in the industry for a decade, he didn't wash his hands with soap and I didn't say gloves at all. If the 30 seconds it takes to properly was your hands after touching uncooked food before touching cooked food is getting you in the weeds your prep wasn't perfect hence the poor results. Keeping your hands clean is paramount, always has, always will. There was also not a single labeled sani bucket by that fry station so most likely it wasn't, unless in the UK you're allowed to put sani water in unlabeled easily confused 9th pans. They are usually red, and not directly next to food. He also ran that same towel under tap water multiple times. I regularly eat at places with James Beard awards with open kitchens and they use soap to wash their hands.

@@johndillinger519 you sound like a Karen and a stick in the mud. Hygiene standards are different in every country, people have cooked and prepared foods in a variety of ways and standards across history, no one is that sickly.

​@@johndillinger519then again he is only cooking four things and in a well staffed kitchen, Guy most def has time to wash his hands better rather then a 2 second rince 😂

@@dystopia2386 They are trying to fulfill an order, but the croquettes keep breaking up in the fryer. You can see him throwing them out because they have fallen apart. He had to make at least 3 batches before he got some good enough to serve. Meanwhile, more orders for croquettes are coming in.

They wash their hands with soap and don't use a towel that can hit a garbage can to pull your food out of the oven. This is gross tbh.

@@johndillinger519you’re everywhere commenting the same comment, stop being a hater bruh

I was thinking the same thing. At 4:59, he handles the trash can and "washes" his hands by rinsing them under water for 2 seconds. Proceeds to handle loads of other things like cooked food and potential allergens like raw shellfish and simply rinses his fingers for 2 seconds under water. I don't care how good of a chef you are, if you don't practice basic hygiene, your food is disgusting.

@@calvinc7196 I got to give these people props though because they put it on the Internet where we can analyze every detail and they are all working very clean. Put a camera in most restaurants and you will see a lot of cross contamination and mess ups. Also depends where you are there are different standards

@@dux8529 I suppose they get some credit for recording every single action but it really isn't that hard to justify a proper hand wash. A 2 second hand wash could easily be a 5 second wash with some soap. I don't really see any reason why soap couldn't have been used once in an entire 47 minute span of time.

​@@calvinc7196you should really never eat out if you're this crazy about how many seconds the chef washed his hands. We're busy and don't have time to lather from elbow to fingers every 30 seconds nor is that even remotely necessary from a hygiene standpoint.

I agree, been there for 7 years. I get anxiety when seeing those tickets come out now. I still love to cook but as an hobby, so I can put love care and patience in my cooking without sweating my balls off.

Same here...after 5 years in this environment, I decided to learn programming instead. Now watching this brings lots of memories...and anxiety :D But this job taught me a lot which I'm so thankfull for...And I think this stays for you for the rest of your life.

Its stressful, often times degrading work, getting rushed and insulted from waiters, managers and other cooks, If you want to make it you have to know how to cook for many orders How to work fast and clean how to not take anything personal and also not depend on the approval of others

Spend 1 day as a dish pig and you'll see everything, experience the rush and probably leave before service finishes 😂 If you want to enjoy cooking don't become a Chef

Backs please. You've honestly nailed it man this just looks like a natural Thursday lunch rush or maybe pre-rush before dinner service. It's not really hard to be a chef/line cook man the real thing is all the knowledge you gather on the way that makes you superior honestly.

I probably should’ve watched this on a larger screen. I had no idea that was corn he was frying until I read the description and saw this comment. So simple and yet such a good idea.

I'm almost positive it's octopus

​@@bingusbungiswystryungus125it's corn ribs not octopus

such an original name i wonder how they came up with it

Problem maybe privacy of customers

@@iainstirling1475 I understand.

They don’t need their guests’ permission to film on their private property

@@cookieking1996 I guess it’s just up close it would feel like a breach of privacy although they would be allowed it’s just allowing there guests a fair amount of privacy although obviously there will be cctv

Sous chefs make 50-60k a year cooks make around 19-23ph but this all varies by location a chef in New York will make more than a chef in Nebraska

then u would have to start at big bang and that event is very hard to get footage of, let alone POV

I'd send em back. Pretty hard to mask the taste of burnt oil.

Thank you, I was wondering what the items being cooked were... Corn ribs I wouldn't have guessed.

My favorite part is how he always adds 1 more corn to the fryer after the first handful

Don't forget about that cod's head

​@@ryanmichlovsky567and throw them in trash right after.😢