What Everyone Gets Wrong About Chefs

Рет қаралды 56,517

Күн бұрын

Junior Sous Chef AJ Shehata tackles the myths and misconceptions surrounding the culinary world and what it takes to run a professional kitchen. Join us as we delve into what it truly takes to be a chef, debunking common stereotypes and shedding light on the realities of chef life.
Follow AJ at meal.hunter...
Being a chef is more than just cooking-it's a way of life. From the long hours and high-pressure environments to the creative freedom and passion for food, we'll explore the multifaceted nature of the chef's journey.
Contrary to popular belief, the reality of being a chef often differs from its glamorous portrayal in the media. We'll discuss the challenges, sacrifices, and rewards that come with the territory, offering an honest and insightful look behind the kitchen doors.
Whether you're an aspiring chef, a culinary enthusiast, or simply curious about the truth behind the chef lifestyle, this video is a must-watch. Get ready to dispel the myths and gain a deeper understanding of what it means to pursue a career in the culinary arts.
Join the conversation by sharing your thoughts and experiences in the comments below. Don't forget to like, comment, and subscribe for more insightful content on the realities of the culinary world.

Пікірлер: 128

@BYRON.. 2 ай бұрын

very professional chefs. i’m so glad that i work hidden from the guests, it must just heighten the pressure being watched all day.

@timewarpblackhole 19 күн бұрын

exactly open kitchens are a nightmare, all those customers just staring like you’re an animal in zoo or something

@joelgoodhall-tw9gt Ай бұрын

My partner treated me to a chef's table lunch service at Fallow and I got to watch AJ's magic. Watching the team respond to the orders building up and then slowly calm down is fascinating. They operate like clockwork and AJ had everyone smiling the entire time. Legends.

@brycen5799 Ай бұрын

Misconceptions about being overworked? Genuinely happy for anyone out there who has access to PTO, 4 day weeks, or just having a chef that recognizes you need a day off to recharge. The vast majority of chefs/cooks are extremely overworked, disrespected and burnt out, especially here in the states

@kevinwashington8106 Ай бұрын

Yeh it’s funny how the same folks belittling shows like The Bear in the comments are the ones acting like this industry isn’t absolutely grueling and unrelenting. One thing that show got right was how thankless this line of work is

@moreoliveoil1579 Ай бұрын

Well he did mention " at least at Fallows "

@brycen5799 Ай бұрын

@@moreoliveoil1579He said, “that’s not how it is it all” so I’m not sure what you’re talking about. That segment felt like pure propaganda, anyone who works or has worked in kitchens knows how serious and exhausting these cycles of abuse are. The industry needs a completely revamp, and it’s lame as hell that these dudes address such issues as “misconceptions”

@moreoliveoil1579 Ай бұрын

@@brycen5799 I'm not saying you're wrong, but I'm also saying that he later mentions that he's only speaking out of his experience from Fallows ---- in which case you are right, he can only speak from his short personal experiences. He's a mixed ball of feelings, considering that the guy introduces himself with arms crossed and leg dancing up and down the minute the video starts lol. I'm just making an observation based off how he responds and the way he sits.

@brycen5799 Ай бұрын

@@moreoliveoil1579I apologize, you are 100% right, I didn’t catch the “at least at fallow” bit in the later recap near the end that’s my mistake. Still interesting why they chose to leave that bit out to start the video

@ogobbbyde5118 2 ай бұрын

Hands down one of the best content when it comes to restaurants - credit where it's due to whoever made this decision with the content creation!

@uriahthekey8647 2 ай бұрын

At a high performing restaurant, it's not likely to see that behaviour shown on the telly but working in a pub or lower end restaurant it can very much be like that. It's all down to the head chef to set the tone and if they're stressing, you're gonna know haha.

@maxicha84 Ай бұрын

Wrong. In real kitchen, it is always hectic and chaotic, controlled environment but definitely stressing. That’s how the business is, the ugly and the same time the beauty of the craft. It is true that is all down to the head chef to set the tone.

@FountainOfYoot Ай бұрын

I don’t agree with the “real kitchen” thing. I think it sets an incorrect precedent (that casual/pub dining isn’t a real kitchen) but I agree with you that it can be hectic. I’ve worked in a few different spaces and they are all different types of stress. All of them 😂 I’ve seen a 30L pot thrown across the room by a 2* chef while hurdling insults simultaneously 😂 The man was a genius at the work but socially inept. I know someone who was retrenched on the spot from a world famous 3* for using ketchup at a staff meal. The Fallow lot look pretty cool though.

@pandadoublexl Ай бұрын

@@maxicha84 he's obviously not wrong, did you not watch the video? Is Fallow not a real kitchen?

@uriahthekey8647 Ай бұрын

@@maxicha84 hey man, i agree with you but when I'm talking about the behaviour you see on TV, I'm talking about the drama, the absolute shit show haha. Also I said it's not likely, gotta read between the lines bro.

@Azzury. Ай бұрын

@@maxicha84That’s nonsense. Maybe your hipster restaurant, the chefs I’ve seen are madmen. Nosing particles in the cool room and all sorts.

@gierasole Ай бұрын

been in the industry for years myself, just from seeing this clip, i can tell AJ has his head on right. I've worked under tons of loud, angry head chefs, I'd be privileged to get to be on Team Fallow. cheers

@giga_chad9 Ай бұрын

Same, I’m in culinary school rn while I’m working at a Korean place doing prep, it’s so much fun and I love this shit, don’t care how many cuts I get or how tired I get, it’s my dream

@yaminthein7833 Ай бұрын

What people get wrong about TV series like The Bear is that the show is meant to portray what an unprofessional/disorganized restaurant is like. It's not glorifing the chaos and the abuse. It's building up to show what an efficient and professional restaurant is supposed to function. Take the 2nd season, for instance.

@darth6129 Ай бұрын

I think the "getting yelled at" stereotype comes from shows like Hells Kitchen, not The Bear.

@byeee811 2 ай бұрын

Its frowned upon that to treat people and behave that way nowadays and so many Chefs are trying to move away from toxicity because of what they have experienced. This young man is lucky he started in the right restaurant at the right time because had he started 10-15 years ago like the rest of us he would’ve had some rough experiences

@AlphaChefSk 17 күн бұрын

I agree with you but fair play to Fallow though for breaking the cycle

@kyrbix5323 2 ай бұрын

watching after 10 hour shift :) just love how organized you lads are

@ChefAlexbennett 2 ай бұрын

I was at fallow on Friday for my 18th birthday had to say it was great to see Aj running the pass in person

@671islandwarrior 2 ай бұрын

AJ shows the embodiment of a great leader, cheers!

@scribblinks Ай бұрын

As someone who is solo cooking at a small hotel restaurant and is very new to cooking generally, I love and appreciate these insights into how kitchens can be run and how you can strike such a good balance between speed, quality, quantity and a great working environment, really excellent and inspiring content.

@FallowLondon Ай бұрын

Our pleasure!

@hafzah1996 Күн бұрын

Good luck to you on your journey!

@jasonsenebtka8951 Ай бұрын

I grew up in good kitchens in the mid to late 90’s, and it wasn’t uncommon to get plates (or the odd pan) thrown in your direction for stuffing up. I learned very quickly about standards and attention to detail, and taking pride in my work. It set me up for the rest of my chef life. There’s no better feeling than being part of a well oiled kitchen during a busy service, and coming out the other end victorious. Miss those days.

@FallowLondon Ай бұрын

Thanks for sharing!

@ask230 Ай бұрын

Great perspective! I hope you turn this into a series, I really do. Behind-the,-scenes is so often sensationalized or just 'fly on the wall". But you guys nail it..and very well produced. I hope we get to see more of this theme. 💫

@Beast9894 Ай бұрын

This is such a good episode! Just got in a kitchen, yall keep me motivated

@RichardAucockCars Ай бұрын

AJ is amazing. What an inspiration - and what an insightful and observant chef.

@Snippets635 Ай бұрын

Saw this guy on some food reviewers video, he done an amazing job, hope he gets a promotion - just love seeing people who are passionate about their job

@user-kg3lx6yx8t Ай бұрын

Love the rush! It's fun.

@janandrews5693 Ай бұрын

Well done AJ, you are natural leader! I ran a small restaurant group in Canada and you would be considered a "dream hire"! Great mindset, get style and bang on with how restaurants actually operate!

@smokeysalmon68 12 күн бұрын

500 couverts a day at the level these guys cook at is an incredible effort from them. Absolutely lovethem watching them apply their craft.

@labs2612 Ай бұрын

I fucking loved it when he said he left ha 9 to 5 job medical industry job to pursue his dream, I mean I'm about to be working in a IT company just because my parents wants me to, but deep down ik myself I'll leave it and would want to become a chef, fucking love it when people gets out of that 9 to 5 shit, just to feel more alive doing a job. Love ya whoever you are. Be proud of yourself man.

@its.moonjc Ай бұрын

Thank you, Fallow, for uploading the kind of videos that you do. I hope to one day come and dine here.

@KeenosQuest 23 күн бұрын

Great video! You can feel the passion he has for his job. Beautiful!

@ChesterLeonti 20 күн бұрын

t w8 Great! Bookmarks are the best way to keep useful materials at hand. vf

@Ofwisdomtv Ай бұрын

That is my guy,,keep pushing man and stay strong,stay focused thank you so much for you great words ❤❤❤

@markbernard8312 2 ай бұрын

I was a chef for 10 years i worked for one of the top chefs in Australia the first shift i did was 19 hours with barely a break then 16 hour shifts from there on in. The kitchen is a brutal place, and even though there has been a culture shift in the last 20 years once upon a time you would absolutely get a bollocking on at least a semi regular basis

@jmcsms Ай бұрын

Thanks AJ, as ever the vids sell the place.

@marksimpson2321 11 күн бұрын

So far a side effect of my watching Fallow's content is that it makes me want to have a meal there. The content snd style of the restaurant seems to be trying to make nice food in a nice place without too much pretentiousness

@PyranosaurusRex Ай бұрын

Love this content

@theomagonis8224 Ай бұрын

I really love the first part where everyone is a chef commis to exec. Lot of people in this industry claim against that. Chef you seem very passionate something that is missing in a lot of restaurants

@hoppinhighley1231 17 күн бұрын

From the UK, worked in kitchens where I’ve been screamed at for the chefs mistakes and also overworked.

@chrissloan7814 14 күн бұрын

It’s my dream to work here, I am young chef at 19 and have been cooking and learning since late 15 years of age, I’m no where near this standard yet but we all have dreams, I love to learn

@12dezil 19 күн бұрын

I'm glad it's changed as when I trained in london it was very volatile,abuse and un paid extra hours were expected .

@CW_78 Ай бұрын

What would your advice to someone who wants to start working/learning at a professional type restaurant with no experience? I love cooking, been just doing my own thing in the kitchen for years but would really love to start learning professional skills, im an electrical engineer between jobs with some money to float me for a bit so I want to basically do what AJ has done but I don't have a high end professional level restaurant like this near me. I wouldnt even know what to go for, just a line cook somewhere to start? I dunno - im just rambling at this point, any advice would be insightful, thanks.

@BlueZirnitra Ай бұрын

Just apply for jobs. Tell them you want to learn. There will be places around within a commute distance, or moving is an option if you want to be closer to a thriving food community. The other option is to study, probably the best long term. You can do one day a week qualifications that will give you a big leg up in getting accepted into a decent restaurant, and you will actually have some skills and confidence going in. Some are even work or placement based, so you might be learning and being observed on the job, or put into a commercial kitchen as part of a course with potential for staying on.

@5otam854 Ай бұрын

Start as kitchen porter 3 or 6 mouth.. Then ask for a commis chef position. Then good luck

@unluckeeeee Ай бұрын

Don't

@pjextra2430 Ай бұрын

This kitchen is very professional, but yes I've worked in kitchens where it was toxic and people were overworked and underpaid.

@zacmug Ай бұрын

that line cook vs chef thing made me feel better about my job

@JustChill_1031 Ай бұрын

I actually had dreams of becoming a chef when I was in high school 16 years ago. Thank God I reconsidered...

@MC-kd3yb 2 ай бұрын

Had the pleasure of eating there last week, at the chef's counter. Was excellent, will be back again.

@dingbatdeliverer6067 Ай бұрын

‘Thats not how it is’ - at fallow, ive worked in plenty of kitchen nightmares type kitchens with the worst hygiene, constant drug use, mistreatment from fellow chefs, whilst working as sous at a recent place a chef screamed in my face beating his chest waving a knife whilst standing in front of all the other knives, me telling him he has to go home and him saying hes lucky hes not single and has kids otherwise he’d kill me, another chef continually sectioned for gear induced psychosis who thought his tv’s internal speaker volume function was related to voices in his head, owners parents who appear randomly demanding food put on ahead of all other customers despite there being a line of people cooking - endless idiotic ridiculous shit like this. A place that’s flat top was so overflown with years of built up grease it warped the metal on the outer facade so eventually a drip tray wasn’t put inside it and chefs were letting all the food drip into the inside of it in hope of breaking it, and this meant food just randomly fell out of the unit during service. Incomprehensible stupidity, lack of standards - just horrific place one from the next. I’ve worked one place like fallow/2aa rosette standard and it was a far cry from anywhere else id worked, the exception not the rule Most kitchens are not fallow, the majority are shit holes running on broken/half missing kit with dated/lazy/crackpot/addict/fried chefs

@cholkymilkmirage4984 Ай бұрын

literally this guys a junior chef who has only ever known fallow. lmao

@palomachaves8735 Ай бұрын

You guys are amazing! But unfortunately not many restaurants are like this here in Spain, they explore a lot the chefs, very shitty wages. I hope in the future it changes over here too 🙏

@unluckeeeee Ай бұрын

I have been a chef for 25 years and I cannot wait to get out of it. 3 more weeks....

@acesneeks Ай бұрын

gotta love these dipshits like AJ who worked at one place for 2 years and are like oh i know how every kitchen in the world is! youre all wrong! no one gets yelled at!! guy has been a chef for 5 minutes and acting like an expert. typical of his generation.

@xaviermcknight1510 Ай бұрын

2 more now, you retiring?

@unluckeeeee Ай бұрын

@@xaviermcknight1510 Not retiring but moving away from catering after a few months rest.

@TweezyTwin 2 ай бұрын

the fact it doesn’t happen at Fallow doesn’t mean most kitchens aren’t like that. I myself have worked with many toxic and abusive chefs. With all due respect, a chef who only has 2 and a half years of experience in a single, very well ran kitchen maybe isn’t the best person to get a big picture of how professional kitchens are. also (maybe being a bit cheeky, sorry), imo that seems like a bit too much shouting for an open kitchen with the guests sitting right in front of you no?

@maybetomorrow1665 Ай бұрын

communication is the key, guests sit up front cause they love it all the kitchen calls

@KimiMD Ай бұрын

Well said pal! I've worked in an open kitchen myself and had blazing rows! 2 and half years! He's far to green to have an opinion.

@pandadoublexl Ай бұрын

@@KimiMD how about the owners who have both said the same thing multiple times on this channel in the past?

@pageee1 Ай бұрын

It’s a very loud busy restaurant, you can’t hear shit anyway

@brendogb405 Ай бұрын

Well said Chef

@jonathanmendez4795 Ай бұрын

I use to hear that ticket machine in my sleep as well 😂

@9090footballpodcast 2 ай бұрын

Yes Chef

@justinchimento5654 Ай бұрын

It depends on the type of restaurant people work at with the yelling. Those places that are ran poorly or have a chef with an ego there is plenty of yelling but most are chill. Wish I worked in a restaurant more like this though

@deadlypredator3 Ай бұрын

As an expo i can relate to all you said lol

@lolov3335 Ай бұрын

Nice 🔥

@nlr70 2 ай бұрын

Great vid 10/10

@cdht942 2 ай бұрын

2:10 exactly it It's some fucking buzz man I'll never do anything else

@snowjunkie2121 Ай бұрын

I definietly hate when you do not hear the ticket machine and its so slow!

@sympatyk8906 Ай бұрын

❤

@010les Ай бұрын

junior sous chef in 2,5 years after starting with zero experience ? can someone explain to me how thats even possible ?

@TheJonjojan Ай бұрын

Im a chef my self professionally, everytime anyone ask me to watch movie or drama about chef’s life, it always makes me laugh and annoyed at the same time. The EXXAGERATION that is being portrayed is just preposterous. Back in the days when there no tv shows or smart phone its alittle different but not as what was being told. Hahaha

@marianadm4320 Ай бұрын

Worst job ever in the worst industry ever. 10-12-14 + hours days, no breaks, not even for food because you don't have time. You can work for weeks without a day off No bank Holidays off, no xmas, new year, easter Always tired, stressed Customers treat you like shit ( waiters), but also chefs when they complain about food, even if they are wrong about it Always underpaid Etc etc

@vinekeep1 Ай бұрын

commis to jsc in 2.5 years?

@shaqtaku Ай бұрын

how much of your budget do you dedicate to youtube?

@Jack-yq6ui Ай бұрын

It still sounds horrifying 😂

@aidanchannon2832 2 ай бұрын

The sexiest chef I’ve ever seen!

@monoculars Ай бұрын

I love this content, but CJ is not the person to be talking about misconceptions about chefs when his only experience is Fallow. You guys are paving the way setting new expectations on how kitchens should be run, but unfortunately lots of places are stuck in the 80s

@ryensullivan7564 12 күн бұрын

no hair nets or funny lil hats? I wonder how hard it is to try and keep your hair out on some days

@padders1068 2 ай бұрын

🙂😋😎😎

@bitcoinbeast 2 ай бұрын

They dont drink enough water, as if they did, they would need the toilet 5-6 times a day??

@Mmmmmagic Ай бұрын

You sweat it out before you can piss.

@aberjack92 2 ай бұрын

What about the drug and alcohol abuse?

@unluckeeeee Ай бұрын

It's rife. People can't sustain working 15+ hour day all the time. Honestly the industry is so fucked. Can't be ill, can't take breaks. Some weird badge of honour to do the most hours. It's a toxic industry and people are leaving in droves, especially since lockdown.

@profilen5181 Ай бұрын

Yeah that's a whole different story. Differs from restaurant to restaurant of course, but working in a restaurant definitely puts you in a sort of risk zone in a way any other job wouldn't.

@francescoiudicelli7082 Ай бұрын

Nowadays everyone is a chef , you ask to use the knife or make some good dish from Italy or France and they don't even know from where start !!!! 😅😅😅😅😂

@MacS34 Ай бұрын

Chefs are over worked though

@smoath 2 ай бұрын

oof. no.

@assa5s1n43 2 ай бұрын

Whos that handsome guy in the Black shirt in the back? 2:10

@assa5s1n43 Ай бұрын

Side comment: Its me

@almiralove493 Ай бұрын

I like that 😂

@brandonkjamessr4109 Ай бұрын

I can't agree. You new guys coming into the industry got it upside down and backwards. Everybody cooking is not a Chef. You disrespect those of us who have been in this game, payed with our bodies, sacrificed..We earned that title, it cant just be given away because of an opinion theres fact in it. CHEF= Chief Cook, CHIEF= Leader

@klefdnb Ай бұрын

Coming from a kid with no experience is really insulting to all of us that spent a lot of hard hours training and in cooking school. People, it is like the show tells you... Not all chefs are assholes but the pressure is always up

@emilygrasley9161 Ай бұрын

What????

@unluckeeeee Ай бұрын

Literally. Catering is the only job you can walk into with no experience and call yourself a 'chef' . 25 years under my belt and the amount of times I hear people say oh I'm a chef whilst being in the kitchen for 4 months and working garnish

@dawkosvk Ай бұрын

such a joke...real kitchens are brutal....not like this marry poppins bullshit

@JohnBender1313 2 ай бұрын

I hate this chef culture. Its so authoritarian. And restrictive. As a head chef I tell my cooks to relax. Try new things. Even speak differently. I dont want to hear "hot" or "behind" or "sharp" or any common phrase in the kitchen unless you logically think theres a threat. Learn your surroundings and find new ways. Thats how i know your good.

@BlueZirnitra Ай бұрын

That one part of your comment is dumb. People aren't squawking about where they're at all day long in my kitchen but it's no effort or issue at all to politely indicate your proximity with a hot pan that there's a risk of someone swinging into. It's just good practice, and saves more harm than it causes. Like indicating on the road. Weird thing to get hung up on in the context of workplace abuse.

@JohnBender1313 Ай бұрын

@BlueZirnitra I kindly disagree and find it more akin to people using a calculator to get through math class. It gives weak people an excuse and handicaps better workers. Like any regulation. Do you wash your hands? Do you check your cooler Temps? Do you know how to keep your area clean? These things should be common knowledge. If your can't stand the heat don't make me turn off my stove. Just gtfo my kitchen.

@BlueZirnitra Ай бұрын

@@JohnBender1313 Wtf dude? Have you ever DONE a maths class beyond high school? Calculators and computers are a requirement in high level math. There is no reward for doing it on a cigarette packet when the calculations take way longer than necessary that way. No one is getting an engineering degree by being "weak" at maths, because you won't make it past year 1 if you can't demonstrate the ability to do it by hand, but you can be damn well sure students beyond the first month are using MATLAB and calculators to get solutions rather than taking 10 times longer doing it on paper. Terrible example. And you sound like a terrible and misguided boss, if you even are one and aren't just fantasizing like it sounds, because I can't imagine many chefs putting up with your bizarre attitude. Saying "behind you mate" handicaps everyone? Are you serious? Absolutely nuts take. Having doubts you ever set foot in a commercial kitchen tbh.

@JohnBender1313 Ай бұрын

@@BlueZirnitra what happens when the calculator runs out of batteries? You can come and ask me.

@BlueZirnitra Ай бұрын

@@JohnBender1313 There is always a calculator. Everyone has a phone, there's a computer, with a calculator next to it. This isn't 1522.

@drunkenboxing781 18 күн бұрын

Drugs!! Lots of hard drugs...( Don't lie)

@weatheredtome Ай бұрын

This feels like propoganda lol

@shadowremorse 2 ай бұрын

as much as I love your content, this kid is running his mouth of without experiencing the world running a pass doesnt make you a jr sous, he make the job of running the pass sound like its should be put on a pedestal a solid demi that spent 6 month with someone that is willing to teach and train will be able to run a pass, not easy but doable, i have seen it heck back in the day, my chef would get on the grill and run the service as long as someone calls out the orders for the kick of it you just need to be smart and figure out a system that works for you, its no longer a station you can muscle your way through when you are in the shits to be honest its should be very easy for a guy that used to work 9-5 being a good kitchen management means that you identify and solve problem your cooks cant, you teach them things that they have trouble figuring them out, making sure the kitchen is working as efficient as possible without diminishing your cook's creative freedom and learning process and not; quality management, making food goes out on time, etc blah blah, those should be quality beaten into you from day one and with experience, you get more acute

@jorb1903 Ай бұрын

I’m confused. Are you saying he not a jr sous or that he’s putting the role on a pedestal? Because that is his job title and it’s a renowned and famous restaurant

@zakktucker4059 Ай бұрын

Quit yapping bro

@shadowremorse Ай бұрын

@@zakktucker4059 you are the exact problem with the F&B industry and the world right now, no reasoning yet wanna command people what to do

@shadowremorse Ай бұрын

@@jorb1903 i am saying whatever he mentioned in the video does not specifically require a jr sous to do, yet hes like oh i am doing this i am doing that cause i am a jr sous having a video like this is signalling other cooks - oh i can do that i should be a jr sous then. no, there are other more important elements that separate those that are in management and those that are not which he fail to mention - training, r&d, projection, hr, maintenance, planning, etc. IMO, chefs that are not ready to tackle those elements should not be jr sous. because the mindset brought to the next workplace is that "oh i didnt have to do it previously" or "i am not gonna manage the staff". and i have gone through enough sous chefs to tell you its a thing not that i am degrading or fully know what his responsibility in fallow but again, running a pass doesnt require a jr sous.