I couldn't agree more!

​@KeenosQuest do you own a restaurant that Michelin certified?

No, I was an employee of one.

Pablo!!! Yes exactly!! One of my favorite things about Tony was how real he always kept it! I'm doing my best to honor his memory here!

Yes without question trauma bonding works!! There's something very special about the way we bond. You know we love that post-shift drink too!

Thank you so much for your comment! I couldn't agree more with you on episode 10, I could watch episodes 1 and 10 or repeat! I also like your comparison to the TV production industry. There's nothing like a good adrenaline rush! Hope you can check out my other episodes! Cheers!

What job do you have in live tv ?

For now only KZfaq and Instagram. Nothing Live yet....

Now you're speaking my language! I couldn't agree more! It's an amazing feeling. And then the beer after the shift hits just right!

Thank you!

Thank you!! I tried to be as real as possible and honor what we do and how hard it is a

@@KeenosQuest Heard!

💯💯💯

Thank you so much! I've worked behind the bar as well and I totally understand where you are coming from. Almost all of these things can be related to the FOH as well. It's pretty much our entire industry. Where else are you going to find "In The Bizz" nights or specials? We take care of our own! Thanks again for your comment!

Haha! I love that! I'll start using it in my kitchen and see what my cooks think. Thank you for watching the episode Chef!

"In the weeds", "in the pocket", "swamped", "in the shit" (my personal favorite), "in the fucking drain" (I remember a chef who would use that one) or just "fucked", the expression changes, but the sentiment is the same and we know it all too well

@@pabloc8808 Yes you could not be more spot on!!

Those shoes are too big to fill but, I truly appreciate your words! I will continue to do my best to honor Tony's memory and produce authentic stories and content that focus on culture and gastronomy. Again, thank you for the kind words!

It was a pleasure having you work with me! You have an amazing work ethic and watching you grow over the years has been the true gift! You know I'm here for you whenever you need me. Looking forward to watching your continued success.

Thank you for watching this episode! I truly appreciate it! Looking forward to hearing your thoughts on other videos and yes, I'll see you in Miami at Jealous Fork.

Yes, I can totally see the similarities! I love fishing and have gotten weeds stuck all up in my trolling motor! I appreciate your comment! I hope you can check out some of my other episodes!

Thank you! I'm so glad that you enjoyed this episode, it meant so much to me to make it!

Yesss!! I'm so glad you connected with this episode! I tried to keep it as real and honest as possible! Say hello to your Dad for me and tell him to keep up the great work!

Thank you! Yes, there are so many similarities! It's truly an incredible industry!

Thank you! I tried to be as honest and real as possible! I'm glad you enjoyed the episode!

Thank you so much for the kind words! I'm so glad you enjoyed the episode! Hopefully, you can check out some of my other videos.

You are right! I was trying to honor the industry in the best way. Let me know what you think of my other episodes!

I just started this channel a few months ago so I think KZfaq hasn't recognized it just yet. I hope you enjoyed my videos! I have a lot more in store to share with you! Cheers!

Thank you so much!!

Thank you! I'm glad you enjoyed the episode!

Thank you!! It's in there but just a few close-up shots.

Haha! Totally understand! Thanks for the love! Hopefully, you can check out some of my other episodes.

Thank you so much! Yes, this episode is as real as it gets!

Love a good typo! I'm glad you liked the episode too!

You are awesome!! I'm so glad you enjoyed this episode! I had a lot of fun making this one!

@@KeenosQuest Yeah and thanks for making the video. I did learn a lot. I worked at several fast food joints and I remember it got hectic at times! In my favorite fast food joint I was a sandwich artist(guess the company 😁). I worked on Bird Rd in Miami and there was a drive thru. Working alone with customers in the front and at the Drive thru was hectic, BUT I treated the customers as they were guest at my home so they were always happy to wait. I actually had several customers give me their phone numbers and tell me to call them when the cookies were going to be hot and ready! LOL I loved it. Also another cool story about this job at subways, I made what I believe to be the first Cuban sandwich at Subways at the time. Of course we had to substitute the pork with the roast beef, but it still tasted good. I flatten out the bread, put on pickles, mustard, ham, roast beef and can't forget the Swiss cheese. Put it in the oven and wala, I had long life customers wanting to buy! haha Since It was custom made it(non menu item) I couldn't sell it to them, but I did give it out to my loyal customers. Well keep up the good work Keeno and maybe I will see you making some vids in Miami lol.

Love it! Thank you for sharing this story with me!

My pleasure!! Keeping it real and trying to do justice to the industry!

I appreciate you! Thanks for watching!

Thank you!! Can't blame you for getting out, getting back in is like jumping into quicksand. Haha! There's no doubt that working the line is a young person's game. I hope you're able to step back in without missing a beat and pull a hot saute pan off the range barehanded like a boss!

I've worked on both sides of the house and I totally understand what you are saying! Without a doubt working in the kitchen is a labor of love! Thank you very much for your comment! Would appreciate hearing your thoughts on my other episodes.

Thank you so much!! I appreciate you for watching!

Yes, I couldn't agree more. It all depends on your choices and what environment you want to work in.

Thank you so much!

Thank you!

Thank you! Yes, the last thing I want to do is pass that style of unhealthy leadership down to the next generation. I appreciate your comment and watching my episode!

Thank you for your comment, and yes, don't even get me started on the Yelp and Google review stuff! I'd be here forever!

Heard! It's all the same! Hahah! Thanks for watching this episode!

It's worth giving it a shot. You might have to start on the pantry or the dessert stations, or maybe prep but trying it out for 3 months will give you a good understanding of how restaurant kitchens are run.

😃😃

It's intense! Can't blame you for not being able to finish it.

I loved it but I see your point - it’s full of anxiety and is chaotic. Don’t let people buzz you over not liking it

@@FarmerJAB Heard!

Heard Chef! Thank you!

Yess!!

Cheers! Glad you found my channel!

No, I was an employee there. One of the best and most challenging restaurants I've ever worked in.

@KeenosQuest then stfu...keep flipping burgers and leave the art and inside scoop to the CDC's

I appreciate your comments and opinions.

I know you feel what I'm saying here! I appreciate you and your comment! Keep kicking ass Chef!

Thanks for the comment. You're right, my bad, I should have written restaurant, not chef. Yes I've been in the hospitality industry since I was 20 and have opened 15 different restaurants in several capacities, over the years, from employee to consultant or owner. Some are still open and some are not, but as you know, restaurant years are like dog years, and the likelihood of a restaurant staying open 20+ years is very low. This is a crazy difficult industry!

@@KeenosQuest Sorry, I didn't mean to throw any shade on you. It's just that I've met a few self-declared "Michelin chefs" as a former food columnist in the Philippines. What they actually meant was that they worked at a Michelin-starred restaurant for a while, or was working at a restaurant when the star was awarded. I call restaurants that have been open for 20+ years "legacy restaurants". Thanks for clearing up the "15 restaurants in 20 years" issue, haha. I've actually met someone like that. He opened an Italian restaurant, it didn't work, he turned it into a Spanish restaurant the following year, it still didn't work, he changed it to a Mediterranean/Greek restaurant after a year, still didn't work, turned it into a bar a year later, it stayed open for a couple of years. After that, I had to move so I don't know what came after. But that was four restaurants in four years. Yes, it's a crazy industry. I've been asked to cook as a guest chef a few times and I wouldn't want to have that kind of stress every day. More power to you!

Of course! My goal with this channel is to be as real and honest as possible! I'm cool with being checked. I respect that! Man that guy 4 different concepts in 4 years is wild! Talk about resolve! Can't blame you for not wanting to cook! If you're ever in Miami, reach out! Cheers!

@@KeenosQuest Thanks for the invitation, although I don't think I'll ever be able to visit the US. I'm from the Philippines and plane fare is pretty expensive. If I ever do go, I'll do my best to visit! I can teach you some Filipino dishes, hahaha. I can probably send you a few through email, hahaha, just let me know.

Yes totally understand! If that time ever comes, we'll connect! Please send over some recipes, I'd love that! Keenosquest@gmail.com

I don’t know if you watched the full episode or missed the part where I talk about small and medium sized businesses feeding the community? In addition, if you were able to see the food I’m currently serving in my restaurant, you might have noticed it’s quite humble. Where in this video did you get that forming a parallel between restaurants feeding their communities, a cooks life and the show The Bear did you understand I was talking about “ultimately nurturing rich people?” And on a completely different note, I hope in your personal life you strive to become rich and when you do so, you take care of your friends and family! Much love and success to you!

One dimensional thinking my dude. Cooking plays much bigger part than what you just said.

@@KeenosQuest Thanks for the response. I respect your mission and service to your community, but you cannot SERIOUSLY argue that “fine dining” is not ULTIMATELY catered towards a very LIMITED clientele, namely the RICH/ULTRA rich? 🙄 Please DON’T insult my intelligence by attempting to argue OTHERWISE…

That's not the point of my video. There's no discussion about the price or demographic that can afford a Michelin-star dining experience

Just a gentle question, what do you think he could do differently in his next videos?

I appreciate you more than you know! When comments like this start coming in I know I'm on the right track.

I try to make each episode authentic, honest, and high-quality. If someone doesn't connect with that, it's ok. My channel is not for them.