Nice tips, I have been a chef for like 15 years now and G shock Casio is the Go to work Watch. But that Cake Tester Tip, Gonna have to give that a try at work.

I love their knives. They are ridiculously sharp and hold an edge well. I will never buy any other brand. I have a bunch of Henckels knives and my 9" chef's knife the handle broke on it so I contacted Henckels to see if they would fix or replace it and they said no, that is not covered under their "lifetime" warranty.

I always thought it was weird they were just standing there. It’s almost like they didn’t tell them what to do lol

Can you wear these as a daily outdoor footwear?

This was fun until the host went on his never-ending screed about Chicago deep-dish. Should have put a sock in it five minutes earlier.

i use rite in the rain for army stuff it comes in clutch

might cop

Cutie

I love milk bread. It's my favorite bread for french toast.

Blow torch crème brûlée. Come on, man.

VERY amateur home cook here - the bear is one of my favorite shows of all time and THIS is the detail I needed!!!

there are ones that are metal. i actually got one, best thing ever.

i very much like my set of fibrox knives . the house knives where i work are quite dull. i like using my almost ridiculously sharp knives to finely chiffonade spinach or slice up briskets

I still say "heard" and "corner," "behind," "hot," knife."

The show is not realistic

Justin Khana how did you transport your plates at this time?

😘👌

I'll never understand why they didn't just cancel the orders they couldn't fulfill. The restaurants I order from do that all the time when they can't keep up. It's no big deal. Had Carmen kept his head cool and just done that, things would have been absolutely fine.

When I personally label any prep, i take an extra second to fold the tape ever so slightly to create a pull tab.

3:22 amazing bowl

Wich restaurant in norway did you work at? I’ve worked at Maaemo, im a 🇳🇴chef

waste review

Gracias❤

Sydney should have been fired. She is the cause of the entire situation --- she thought she was squared away -- but she wasn't. That falls on her. Carmy could have handled it better obviously. But at the end of the day ... the laws of cause and effect are applicable. If Sydney would have done her job correctly -- then Carmey wouldn't have had a reason to blow. Carmy didn't feel good about going live -- and Sydney, someone who supposeofly has worked at a high level in the past -- basically gets away scot-free when she jacked things up to begin with. I think the real world would swallow up Sydney ... whole. There is no business maturity -- or even someone who should have easily been able to understand that Carmy wasn't crazy about this to begin with. All through the show there is an undercurrent of how great Sydney is -- but she makes constant mistakes through the series. (Seriously -- Ritchie had to bail her out in the 2nd season? -- and blew her out of the water). I wish they would demote her -- she is a great character -- I can only hope she is being set up for a huge fall. Markus should have known better as well.

Not a big fan of Sidney. While I understand that there is such thing as a Hostile Work Environment ... but it almost comes off as special treatment. IE: When she says that they are ready to start taking carry-out orders -- and she configured the settings incorrectly ... Carmy obviously goes nuclear ... but she deserved to get some tough feedback. She never acknowledged her mistake -- and Carmy had to fall on his sword because of how he handled things (which I agree is the right thing). The problem is -- Sidney is responsible for problem. If you take that issue away -- would Carmy have still exploded? (I get it -- probably yes) -- but maybe not. There are quite a few times where she makes BIG mistakes -- yet turns into a whining baby when she is called out on it. The more I think about it -- the more it is pretty obvious that Sidney isn't ready for prime time -- and her business maturity is not close to where it should be. At the end of the day -- Carmy is a proven commodity ...Sidney is not. (And owning a business and failing says a ton about where she is compared to where she thinks she is). I don't want to excuse Carmy's behavior -- but it wasn't a mystery as to how Carmy feels about pretty much everything. Maybe she should listen and learn that she isn't there yet -- and arguing with someone who is there speaks to her inability to have business maturity.

Looking at some point at getting one of these knives. I like to cook, a sharp knife is a must. I'm single so do as much big cooking as in the past, retired now so my income is small and fixed, maybe next month I'll have enough extra money to get one.

Houston Texas, Sol 7 Thank you for this detailed explanation on the shoes!!!

The reason Sydney keeps dropping stuff like the stock and the trays is the same reason she is in such an immense hurry to accomplish, so focused on making this "the thing" and getting that Michelin star. She has the same disease that took her mother.

Is it really worth the price? The food doesn't look that good and small portions. But I didn't taste it, so maybe is worth it

hi chef! regarding the butane flavor, i've found that this can be avoided when torching by buying more refined butane. i found mine at a... specialty store for smokers. Special Blue is a good brand

5:47 oh cmon really? dude...

Wow!!! THAT looked like an Incredible experience.

Green. Or cream But most of mine are black..lol

Those mixed bags of candy like you get for Halloween is ALWAYS a win!

Nice! Now THAT looked like an all around good dinner. Interesting food, executed well, good portion sizes And reasonably priced.

Yeah, For that much money I'd expect the menu to be better thought out, and the execution to be spot on! Too bad..

4 day work week for staff is AMAZING!!!!

There is someone if you are connected to a hotel

Thank you so much for this review! I've been looking for a shoes that's both easy to clean and comfortable, and it's been ridiculous how hard they are to find 💀

I’m a green cook in a pub where, at maximum, there are 2 people in the kitchen. I prep cook and wash dishes, and it’s been a great full spectrum experience. Hopefully I can build a bankroll and gamble it on a small elevated burger concept that’s been marinating in my brain. The internet is great, chefs like you really do teach a lot.

It's the default method for aviation communication

why dont they make clip on cake testers

i wonder if these would be decent for a hospital shift?

I still don't get the answer.

BRO IM A CHILIS DISHWASHER AND THOSE TABS ARE SO ANNOYING COOKS PLEASE RIP UR TAGS

Once things get going a dinner service is like combat. Tempers flare. Then everybody cools off and calms down, to do again tomorrow.

Now everyone’s a food critic. 😂

what about trimming the tape straight?

When shit hits the fan I always laugh like Richie did when Carm read off the 255 sandwiches

Whenever I eat at friends restuarants they make me report back to them! They also make me eat things and give my brutal opinion. Also the drug thing, yup. Never did a drug but drank plenty.... I started in the business at 17.