As a professional cook I can tell you this is a fantasy kitchen for 99% of us. Props to them, the place is absolutely awesome and the level of discipline and focus to stay on top of kitchen with that much going on is enormous.

iam a chef as well and the head chef runs a great kitchen, well done chef

Yeh, me too. I work in a place witn three of us and it’s so small haha. Prep, service. All the same area😢

As a kitchen manager it takes a while to find a good team

@@juliojr6281 it’s not hard to screen competent cooks. are you just bad at interviewing people?

It took me a few re-reads to realize you meant as someone who washes dishes .... My sleep deprived self kept reading it as ... "You are a mechanical dishwasher machine" 🤣

​@@brownie3454having a good team isn't only relying on the competency of the chef's. Everyone also has to get along at the bare minimum. That is something no-one can screen for unless you're asking Chef's for comprehensive lists for their top 10 favourite "things" (movies, books, games, dishes, bands etc). You're an idiot if you think any team is as one-dimensional as "competency" is.

Glad you enjoyed it!

This is exactly how a good and important idea becomes hated by the people using it. It's the same everywhere sadly.

@@R3tr0humppa bureaucratic incompetence..we meet again

I felt that when he showed and talked about it, ive dug out too many greasetraps in my time.

Nothing worse than having to empty the greastrap. I had a nightmare at the end of a shift, the double bin bag full of fat bergs split all over the kitchen just as I had finished cleaning. I don't think I've ever been more annoyed.

I'm assuming they already do this........pour the left over grease into a container, then dispose of container appropriately. Then wipe the pans out with paper towels. This means the bear minimum of grease is actually going down the sink. Surely they don't just pour the pans straight down the sink? Then at the end of service each night flush the pipes with a good amount of boiling water to keep the pipes clear as possible.

a watt

@@brownie3454especially in current times

at least@@brownie3454

At least one 🫨

I have both of those and have been a chef for a decade😂😂 you make it work (sometimes just barely)

​@@itaxevasixn8808do you have any advice on how to deal with the back pain? because that's honestly what's stopping me from working in a kitchen

If diarrhea were grease - the smell from that thing!

I dunno much about grease traps, maybe i'm confusing two different things, but i cooked at a Canadian restaurant for 15 years where the grease trap was a massive contraption under the floor. An outside company would occasionally empty it out with a huge hose leading to their truck. The stench was unbearable, guests in the floor and bar areas and probably the club upstairs must have smelled it. I felt like that service should have been provided overnight. At least our staff didn't have to deal with it directly, but these guys did all day, every day. Yikes. Side note- We emptied our used fryer oil into big barrels outside. I heard stories about industrious hillbilly types from the outskirts who would remove the oil for free to fuel their home-made fryer oil car engines.

those should be the cleanest first, what do you mean “even” 🫢

Blew my mind

During the day we clean as we go . But we do have a daily cleaning checklist which tells the areas to focus on eg. Drains , sinks , walls , fridges and scrub and mop the floor . Then every Sunday it’s proper deep clean for both kitchens . Downstairs will stop their prep early on that day and upstairs clean their fridge drawers in between the transition from lunch to dinner . There you have it .

@@mbusowezulumoyo3797 In my experience, there was always a lull between brunch and dinner service on Sundays. Good time to squeeze in weekly tasks. As a brunch cook, our reward for not going insane was getting let off early without cleaning, usually with the first couple beers paid for by waitresses. As long as i knew what i was doing, i was always glad to have a brunch cook as my wingman during lunch and dinner service. They know how to move and won't fade half way through a rush. When things turn into a shitshow, i'd rather be standing next to a brunch cook than some of the chefs i've worked with, other chefs were time-manipulating wizards. Sorry for the irrelevant brunch rant, they're an underappreciated bunch.

Endeavour to work in a kitchen like fallow…

I understand your point but I think title is actually accurate. They are a professional kitchen and they are showcasing it. On the other end, lots of restaurants may not have the same type of equipment or standards. I also believe that if you don’t keep your equipment and kitchen clean & maintained, you aren’t really being professional.

That’s why good chefs walk away due to a poor equipment shortage

Sounds like you just worked in shit kitchens mate

Also lot of places don't get whole animal carcasess in, sometimes not even fish are whole when they come, they just order files. Hell, I've even seen head chefs ordering ready made chicken stock so they don't have to make it themselves at the restaurant

Stuff dreams are made of