I’d rather make a living delivering Packages then to ever work in this miserable environment.

Its a tough job but someone has got to do, I run a small kitchen in a private nursery and have to do all the jobs a kp does and the chef its stressful daily, I've just applied for a job as a kp in a restaurant so ive some experience in this role. Could not be any worse than what I'm doing at the moment is what im hoping

hope you are not frying in vegetable seed oil

Did you really only need to steam it for 4 minutes? I do not have much experience steaming turbot but when I do seabass of the same size directions usually say upwards 12 minutes.

Vive la 🇨🇵 !

Say hi to Dinu chef

I love cooking with wine

Id rather be a full time Kitchen Porter than be hungry, unemployed and homeless. Kitchen Porter is more of a lifestyle than a profession.

I was one once nightmare, chefs shouting in your ear hole these people in kitchens are barking mad.

Was there a reason why there was no rain over Fort William at storm bidet? Do I need to investigate any further? Or shall we ask parliament?

This is nothing about cooking, haven't seen him taste anything.

and that filthy bastard plates, licks his fingers and then goes back to plating again

Didn't learn so much, maybe a more in depth video would clear things up. I do appreciate the video though.

Thackeray's sounds like someone with a lisp trying to say "Zachery's"

Looks amazing, is it by any chance gluten free?

I loved working there. Best years of my life! Miss those beautiful days! Amazing food, amazing chefs, amazing colleauges!! God bless Gary!!

🤪 "PromoSM"

Sediment is not dirt, it is proof of it as organic not reconstituted wine and probably the healthiest part of the wine as oppose to digesting glass shreddings.

Get fucked! lol, YOU KNOW that people would only watch this video IF THEY DIDN’T ALREADY HAVE PORT TONGS. This is like those “how to draw a hand” videos; Step 1. Draw 5 ovals, Step 2. Draw the hand……..🖕🏻

Im a pot washer hard emotionally work..omg.started my job this feb im 56 ...but i keep on going......

Have fun carrying that to the table😂

When can we expect this to air? ❤🤩

Wow. Shame one of the chefs hadn’t watched this in GBM 😉.

What are master

worst thing about being a kp is the front of house staff

❤❤❤

Presentation is amazing 🔥👍

Looks nice 😄

If you’re not married do you wanna be 🥰

Great Camera work and slow motion footage also loving the white lapel mics very smart

You didnt have to label him a Frog in the thumbnail lol

I I know it is cleanly cracked, although that last step I’d do that not only for sediment; but just for my piece of mind to make sure there is no glass. I know my parents wouldn’t drink it if I don’t do that, but what a great trick.

I work in a kitchen it’s great when everyone starts arguing 😂

Done it for five years ,could barely walk when I first started ,now I swim a mile or cycle up to 20 miles before shift ,tbf still tired at end of shift

Fun video with two of my favourite Bordeau wines - thank you. :)

so inspirational it made me cry :D

If no one gives you respect don t give it to them fuck them most can't cook to save there lives.never let anyone walk over you no matter who they are

yea kitchen porters work very hard their under paid & have to work late nites .while the chef gets to go home early to hes lovely bed

Yes, excellent videos. Best on KZbin. Have learned so much. Thank you!

Super cool video guys :-)

Please don’t use a plastic funnel Try something handmade from a craftsman It says you really care and value the experience

The candel ? For what?

that will be £2000 please

Fucking hell, reading all these comments has made me realise how well run my kitchen is. I’m on £9.60 an hour, get free food, an hour break and respect of everyone. Everyone also cleans their own mess up. It’s a great job if it’s in the right place.

Thanks for the upload!

2:03 There's a certain satisfaction when I hear the glass make that clear and loud TING when it cracks. Makes you wonder who came up with this idea to open a bottle of wine this way.

This jobs depends on what company you work for, personally I wouldn’t work as a kp for a shit company with shit staff, go work for a posh kitchen and you’ll have the best time of ur life. And most of the time kitchen places will always offer you other positions to train on if you prove them ur a committed person. Most of the people that slate this job and say they wouldn’t do this that blah blah blah are the sort of people that will be working for another man for the rest of their life’s :)

It’s not worts job ever IF you have a head chef who cares and A company which can pay you more than minimal wage

I respect anyone that works for there money liter picking anything dirty work but clean money 👌

Thank you!