underrated comment

What's first? The Taco Bell Ones?

@@horseplop9 oh yeah, taco is involved for sure

😂

@@horseplop9 woosh

I know the pak Choi I was wondering if that leaf was chard or spinach. First time I’ve seen the blow torch used to crisp leaf but it’s good to learn. I only ever used it for pastry or charing cured makeral skin

Ya I suspect that would be quite a bit difficult to do though. Super long video like this would take a while to go through that many dishes.

@@dehjosh They could identify each one once, since there is a lot of repetition for each section I don't think it would take too long..

Yeah let's go

It's all kale I think.

No you wouldn’t, it’s hot, greasy, extraordinarily low paid, long, late hours ( split shifts are the worst ), your workmates become your social life because you no longer have one. Cooking at home is very different to being screamed at for £7 an hour ( few chefs are on salaries ). I advise anyone considering catering work to think again, because unless you reach an extremely high standard you’ll never earn f*** all.

@@louisebidgood2591why can’t people just have dreams 😭

@@hkljf sure they can, but you also have to see the reality.

@@BennyTheChiller Reality is that there are great restaurants with the most clean, efficient and amazing kitchens like this one, where cooks are well paid. The reality is that after all the hours you still get to live some of the best moments of your life, yes I hated mine when I was a dishwasher but at the end of the day there are still the most amazing moments with the best crews and when your guests are making memories that feeling can't be beaten, it's just amazing! Just because your passion was killed doesn't meant that it's the same for everyone. I know a lot of line cooks who absolutely adore their jobs. I myself never been on the line as a cook but had similar levels of pressure behind the counter and on and off stages and all over the entertainment, hospitality and catering industry. This stuff is my passion, I've helped professional cooks on the line before and they all profusely thanked me. I have the level for cooking pro, I want to experience it and I know I got the right mindset. I also know which place is hiring right and paying right. Not everything is nightmarish. I'm really sorry you feel this way... and I'll admit my situation is different than needing any job I can find and knowing how to cook... you should watch some Anthony Bourdain... it'll get your passion right up! :)

With the internet you can become a pro chef if you really want to! Impossible does NOT exist. You can adapt a kitchen to a wheelchair, I don't see at all how that would be impossible... we don't use our feet!!! Don't listen to the heartbroken naysayers. Most people have a vague idea that they really like food and really need a job. Few has enough passion in their hearts to go on and thrive in the industry... so be careful whose advice you take!

Yeah let's go

the printer chatter still stresses me out

@@gengarth5470 Its like a poke in the ribs lol

I want to start in the kitchen because I love to cook but my anxiety is too high. Any tips in how to get over it?

​@@paulr.1961 start as a dish washer, or talk to someone who is already working in the industry. Talk to them in person.

You have no proof

@@user-pq7to3te1t Oh 🥫it.

@@user-pq7to3te1t and you have no proof, that he doesn't have any proof. Proof me wrong!

*Sous chef. Sous is French for "below" or "under", thus the under-chef is the second in command after the chef.

​​@@user-pq7to3te1tchill lawyer, trust him or not, no one cares.

pog

ty

Did you need to take culinary school to be a chef?

@@erlangga7642no not at all and a lot of chefs have left the industry now so there is a easier way in people are looking to train from scratch,which wasn’t heard of a few years ago you had to start as a pot wash at least

Bootlicker

And it's litteral hell working in the kitchen because of that, the only way i would ever return is if the pay gets wayyyy better.

they didn't? is this timestamp wrong?

@@Dr_Pickle 3:43 i think lol

8:43

😂 You think that cooking in a restaurant is a one man operation?

@@firstlast9500 are you a moron? he clearly said the opposite

​@@firstlast9500can you not read?

Obviously a cooking competition would be different from a restaurant, how dumb do you think ppl are💀

That "crap" on Masterchef is individual dishes, not multiple courses and orders at once. You can compliment this video without downplaying something else for no reason.

As someone who has worked on the line for like 4 years in college and now I work in an office that sound just give me nightmares 😭

That's the sound of revenue. You never want it to stop.

@@jasonfs9913 haha I bet !

what /\ he said lololol

@@MarijuanaMikeits ^

😂😂 you clearly never work in a restaurant to say that to me he look not 100% sure in his movement, lose a lot of time by using tool instead of flipping with the pan and is not multi task enough but , hes cleaning whenever he can , the only good point here

@@yannlaforest9993 He's a learning chef

Let me expand on something I’ve learned but have not had to capability of preforming or reconstructing the properties of the origins dish

Never mind, you appropriate European culture every minute of the day.

@@louisebidgood2591That's not how that works, colonizer.

I think, and thats what im doing so dont get mad if im wrong, that the bucket is indeed constantly getting rinsed with fresh water. Answering your allergies question here, i have celiac disease and i work in a kitchen as a cook, i personally always grab a fresh spoon and clean it one more time if im dealing with allergies

Also a training would be awesome.

@@dehjosh kitchens like these don't tend to have training like you have in mind, its usually jump on a section and learn as you go (except for apprentices). I imagine they don't hire chefs with 0 experience unless they're apprentices.