Lol

He cap

oh hey Nimbo! What was your experience?

@@SenpaiKai9000 I was a junior sous chef for 4-5 years in a 5 star hotel, and during the lockdown I had all the time in the world to actually cook my own dishes and experiment with whatever. I had amazing times working in the kitchen, both stressful and joyful. But I’ve also learnt so much!! The experience is just indescribable 😇

@@Nimboofficial so nimbo was a chef all this time?

100% cooking without the stress/pressure (:

Duhhh hh really,!?!?!?

Career is a modern bulshit

I have worked in restaurants as a seasonal job, and I would never cook at home to myself what I cook there lol

Agree

Oh

I know a few professional restaurant chefs and they don't even cook at home when they have the time. If they do it's rice-a-roni, boxed mac and cheese or grilled cheese sandwiches 😂

Me having crisis wondering if I should stay or continue on with my education

Especially when you have to deal with burnout after, even when I was just working as a cook at a higher capacity care home I would have to do everything on the cooking side, starting with prep, ending with dishes and garbages (plus other daily duties) for at least one meal service. Usually two, depending on the shift (early shift does breakfast and lunch). By the time I finished up and got home, the last thing on my mind was what I was going to cook, and to top it off, my s/o worked in a restaurant kitchen at the same time haha 😅 Lots of takeout and frozen meals then!

which the reason is why video games exist

I felt that one

The harsh reality that most people don’t thing about when they just casually say “I want to one day open my own restaurant/bakery”. It’s hard hard work, and most the time you won’t even be cooking you’ll be managing and doing finances. You may do a little bit here and there depending on where you’re needed, but not just cooking.

What would be considered better planning tho srs question. If he did it again would it go much better this time?

😕 are you just regurgitating stuff you saw online or are you speaking from experience? "Fast-paced" is a term that applies to a lot of jobs, work environment goes quick so they need people who can keep track of what's happening and maintain a clear head when things get busy. That's all that term means don't know why you're treating it like a taboo thing.

I love when people put down there opinion as vague as yours lol I’m just gonna assume your meaning when they say fast paced in a restaurant it’s because it’s mostly frozen pre packed shit you turn into a meal? But if that’s what u mean then you would be turning down a lot of amazing opportunities in the kitchen, I have 12 years experience in the kitchen and about 6 years of that taken seriously as a professional. All of witch has been under my father except about 2 years witch I moved to a bigger city so my ex could attend college and I worked at a very fast pace Neapolitan certified Italian-kitchen that was featured on triple d (diners, drive-in’s, & dives) and I started about 10 days after the tv show aired and it’s in the city of flagstaff az, a bustling mountainous college city. Working there really taught me what a scratch kitchen is and how things can be set up so well that as a fully scratch kitchen can have ticket times between 5-8 minutes on a Friday night pushing out 350-500 plates. Now that’s what I would call a fast pace work environment lol but without any of the sacrifices that comes with being a fast kitchen. Now the juicy stuff for anybody bored enough to read my life story about being a chef lol My name is blake and my father and I’s restaurant was just featured on restaurant impossible with Robert Irvine And the show will air in about 6-8 weeks our restaurant is the steak n stuff in Arizona camp verde. Really the most insane experience of my life, I didn’t love cooking as a career because I had been doing it so long as a kid and did it more as a chore for the family at first. CRAZIEST PART! I only just turned 23 lmao. But Robert came in and flipped our world upside down and basically over 2 days I became the chef of the kitchen with 3 young cooks and my dad was pushed out into a more owner roll as he should. And now cooking is much more of a passion then a job. If you really love cooking shoot your shot! Find a fast pace restaurant to teach you how to be a fast and efficient line cook and master that art then transition into a chef by finding a fancy restaurant with a solid head chef to learn from and become a fast paced efficient chef in any environment! Hope this helps people more then the vague comment that got me twisted😂😂😂

@@blakeflynn7444 thats awesome man

Tbf I prefer fast paced work because the time just flies work is not fun anyway at least when its fast paced by the time i blink your 12 hour shift is over, its just a lot of people nowdays are too lazy I've dobe 17 hour shifts n still woke up at 4am for my next shift its just that nowdays you got all these motivators and most people's parents telling them you can he whatever you want but thats not true in life you are going to have to do things you don't like

Some people enjoyed fast paced environments. Let them be 🤷🏻‍♂️

Now I work in finance - Better fit for me, way more comfortable lifestyle wise. If I could do it over I'd go into construction/trade school

@@meditate_ssbu yeah, you really have options and time. We can always make more money, can't reverse time tho. unless..

@@meditate_ssbu that’s crazy since I worked at chipotle and went into retail banking industry as a teller for wells fargo

Chipotle used to work me to death and force me off the clock all while paying pretty much just the gas to get there. Never again

@@edwinortiz1262 fuck that. Life is too short to be disrespected and taken advantage of

Pay people more

@@PaleGhost69 I feel like line cooks get paid scraps universally. It's a tough job and requires more than an 8 hour shift, so being paid very little will turn people off from working either way. Now, this is not the fault of the head chefs in any way, but the restaurant owners. The problem is deeper than just the roots. It's the soil.

@@PaleGhost69 that's really just assuming the country. In my country chefs get paid pretty well enough to live a comfortable life. For example in my country it's the fastest way to get a job and finish school and get a degree is cooking it requires only 4 years including 2 years work experience. You earn around 50-60k$/y in my conutry.

​@@musicalsounds1794 If a business is understaffed, they're not paying people enough to see working for them as a benefit. It's simple supply and demand. Also your point is assuming that all "chefs" are culinary chefs who have gone to school. In reality, very few people working in restaurants are culinary chefs. The great majority work as line cooks and are paid less than 30k per year. In all likelihood, the only one making 60k a year at the OP's restaurant is himself, if he even has a degree in the first place to be considered a culinary chef. What country by the way? It always seems like whenever someone says "in my country" without mentioning the country they are talking complete lies.

Pay me more, give me a real life and a fair schedule and I won't be scared. The hostelry asked during the pandemic "save the restaurants" the same one that later pays you as little as possible and exploits you like if you were nothing and you have no right to a life. Today even working in a factory is better.

I still remember my first waitress job at a pub, we only had one chef that was in charge to prepare some food in the morning and when his shift was over, me or one of my coworkers moved to the kitchen to continue the job, we didn't have someone to clean the dishes so we also stayed like one more hour after our shifts (especially on weekends) to clean them, we had a bossy and narcissist manager that always stole our tips... And the list keeps going, when i quit that job i promise myself to never go back in that kind of ass jobs. Mad respect for people who works at restaurants tho.

@@DanielGarcia-xk2sb no

Why give respect to chefs? They won't respect you.

@@looksirdroids9134 man, I can assure you, they do respect you. Chefs don’t cook for the money. They cook to cook

@@looksirdroids9134 what do you mean by that? Are you saying everyone who is a chef for a living is disrespectful? Thats a crazy generalization man.

Dude Father's Day, Mother's Day and Easter are insanity

Valntines day too is fucking ridiculous, busiest day at the place I work at this year

Holidays are the worst for us cooks 😔 while everyone is at the restaurant eating with their friends and family we are busting our butts in the kitchen

@@SenpaiKai9000you gotta work all holidays

It is, I've learned that the hard way

write down all the recipes and little tips (:

It’s normal man. But keep yourself busy with multiple hobbies at the same time. Always work on something at home. If you’re considering kitchen work: Cleaning, washing dishes, cooking, taking out trash, sweeping/mopping, etc are all basic fundamentals in the restaurant biz. I started off as a Dietary Aide at a nursing home kitchen (age 19). My job was washing dishes, cleaning, and prepping. It taught me how to manage my time, multitask, and keep a swift yet clean work hustle. I worked in many restaurants after. It can be a very high stress environment, and the pressure puts you in positions where you have to adapt on the spot. But over time, that pressure will make you more focused, patient, stress-tolerant, and thick-skinned.. but most of all: confident. I wish you all the best in your endeavors friend. 👍🏾

just work for a few months. working in restaurant will give you endless life lessons.

@@royalrod_ thanks for this comment (:

I'd say getting a job/community college is a safe bet. Take some classes you might be interested in, and saving up money so you graduate with 0 debt. But being happy in life is important too (: Just set yourself up for the future and maintain that healthy mindset ya go (:

Working in a restaurant is horrible. Learn a skill and don't just be another mass produced worker.

My suggestion is to stick with it. If you are young especially. I started at McDonalds when I was 15..I wish I had stayed. Ask to learn every station and stay on that station until you master it. Volunteer for extra duties and be consistent going to work every day scheduled and on time. You can work your way up and become an asst manager, manager, then general and regional manager and someday be a franchisee if you want..or if you do want to change jobs just give notice and leave on good terms.. Good luck to you!!!!

lmao. yeah, culinary school is ironically more valuable once you have some experience. otherwise, it's a recipe or three everyday, and it's too much for things to actually stick because there's no repetition

@@SenpaiKai9000 same goes for things like learning guitar. There's only so much you can learn in a class or session, that starting from zero would be a total waste of money. Best to pick up the basics on your on time, and then go to a formal class

i started as a dishwasher my guy, you'll kick ass!

@@SenpaiKai9000 thanks , I’m not sure what to expect from it but it’s a start

I cook a lot at home, and I cook for other people, they all suggest I go to a culinary school and leave the IT program that I so dreadfully try to finish. Thankfully I knew better. People look at line cooks and chefs like it's some "fun" thing, what they do... It's not, I don't even care if it's fast food, flipping burgers or if it's fine dining. It's hard ass fucking work. I have enormous respect for people working in professional kitchens.

​@@karu6111 I am 24 and have been working in kitchens since I was 16 and tbh my body is breaking down already. Working in kitchens is no joke, it will take everything from you. You work long hours constantly busy on your feet and lifting heavy stuff all day and maneuvering around your coworkers in the kitchen. Not to mention all the burns and scars I have from burning myself on hot oil or the oven or even hot water or stock. If you don't absolutely love it then I would say go find a chill job where you get to sit down lol. Also holidays barely exist for us and well weekends definitely don't exist for us, only every once in a while when we can take some time off but you don't get paid for that. You don't get pto or vacation time and so many kitchens don't offer any kind of benefits. The only good thing about being a line Cook is usually the schedule is pretty flexible if you have enough staff, but these days a lot of places are understaffed. It's funny because my husband always tells me to open my own restaurant but he has never worked in a restaurant in his life. Opening your own place is like becoming a slave to your own business, it's not fun and a lot of new restaurants fail. Enjoy your tech job, it sounds like a really good job and hopefully someday I will leave kitchens behind for good and find a better paying job.

haha. most people don't think about it but our "special burger sauce" is basically a remoulade too

How'd you manage to get hired for fine dining without previous restaurant experience though?

i have a previous video where i go more in depth

you must have like 30 people working there. chic fila is one of the busiest places ever!

i'm sure you have a lot of drive and skill if you are killing it every service. stick with it if you're already doing it! keep reading books and trying to "stage" at new restaurants too. never stop learning

because they are missing something, luck plays a role but there is a reason only certain people make it, if everybody was an entrepreneur there would be no entrepreneurs

@@sbcge kind of true but also not, there are tons of creators out there that don’t even get a single view let alone hundreds of thousands.

It’s not scary, but it’s stressful as fuck. If you crumble under pressure, stay the fuck away. If you thrive under pressure, you might make some of the best memories with your team that you wouldn’t get working in an office. I know I did. Still, as much as I love the friends and memories I made, I don’t miss it. Over time, It takes a toll on your body.

I know right. Most cooking channels just got lucky because of the algorithm. With DiGiovanni he has good looks which really helps, especially in Tiktok. I guarantee that at least 60% of his viewerbase don't watch his content for the cooking and he certainly doesn't have any interesting stories to tell.

Fax

I was at Burger King. I'd imagine the pressure is worse in a real restaurant. P.S I constantly did both workstations (fried foods station and burger station) without any help and had to be expected to get food done within a small time frame, if not I get my hours cut.

@@daoyang223 it was fucking terrible