Busy service at 3 star restaurant Schwarzwaldstube, Germany

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[@marctoom5014]

The chef Michel works so controlled and clean organised place he has.Absolute pro, not a stresfull looking guy.

[@zacharyswan4927]

Watching these kind of videos always gets me pumped up for service.

[@user-hm9mj1hc3j]

I could watch them at work all day long

[@faded743]

Trust me you don’t wanna. I’ve been there too . 😅🤙

[@Larriva101]

FYI: the Schwarzwaldstube is holding its 3 Stars since 1993, longer than any other restaurant in Germany. Former head chef is Harald Wohlfahrt, who left the restaurant in 2017. He's a german chef legend, widely known as the Michelin star blacksmith of Germany, as former students of Harald Wohlfahrt managed to cook around 80 Michelin stars combined. With his successor Torsten Michel, the restaurant managed to keep the 3 Stars since 2017. So in 2019, the restaurant holds it's 3 stars 27 years in a row. (sorry for my mediocre english)

[@romanmoretti3692]

thank you for this knowledge. these legends don't go un-noticed

[@andrewwoodcock1194]

Thank YOU for your english!

[@chefjohnathankitchen8896]

Rich Piranha - Natural freshwater Fish someone thinks they’re smart

[@joedimaggio4175]

@Rich Piranha - Natural freshwater Fish Where is his english sub standart you nimbwit? What is your second language you twat?

[@gentianm5450]

@Rich Piranha - Natural freshwater Fish correct me if I am wrong but Piranha has nothing to do with England's greenest fields.

[@jules11788]

If you've ever worked in a restaurant then you know how stressful service can be, and it goes on for 5-8 hours. I can't imagine what it must be like at a Michelin-starred establishment.

[@deluxe_7684]

@dylan foley i would say its opposite, chefs at Michelin starred establishments is more often well trained and very skilled in their craft.

[@ImDex420]

most michelin starred cooks and chefs work 12-15 6 days a week

[@jules11788]

@@ImDex420 I'm strictly talking about service, not including prep when I say 5-8 hours.

[@maximiliaanmaartense5954]

Service is mostly quite and IN Control. it's the prep work that's mostly hectic

[@deluxe_7684]

Maximiliaan Maartense allergies are always abit annoying, finding substitutes can be a pain in the ass when the guest goes thru 13 courses

[@msbrownbeast]

Smallish kitchen, clockwork efficiency of the staff. Very impressive.

[@AnnieBrackett88]

Extremely efficient, I could watch this all day

[@lindencamelback2305]

In watching these "3 star" restaurants I always have the same reaction: These kitchens would drive an efficiency expert screening into the night.

[@assemblyish]

A lot of sweet music being made in this kitchen 👨🏻‍🍳

[@ddyrock]

Absolut göttliche Küche/Speisen, traumhaft

[@rubypranata6378]

U guys awsome.. work very fast & clean.

[@tashidel5469]

Cool. It's like a ballet!!

[@christinawatkinsyoutube]

this was so fun to watch-just googled it and it burnt down! crazy

[@BDT31]

I would love a service here

[@siblacklockhughes612]

Perfection, what economy of movement and kitchen knowledge these men have. Perhaps Gordon Ramsey should have some lessons

[@cathaloconnor6577]

I don't think Ramsay, a chef who owns more than 15 restaurants across the globe, who has earned 16 michelin stars and has retained 7 of them needs to take advice from anyone in a restaurant that burned down and no longer exists.

[@theanonymouschef1557]

@@cathaloconnor6577 it still exist and is alive and well just got awarded 19.5 pts in Gault millau and 17 pts for their a la carte

[@donarthiazi2443]

@@cathaloconnor6577 Ramsay is vastly overrated

[@hydenshribby]

In keiner Dimension ist es das wert, sich für ein Hungergehalt einen derartigen Stress zu machen, wie diese Knaben in der Küche. Bei aller liebe zum Essen und zum Kochen als tolles Hobby - Koch als Beruf? Never!

[@maxwagner4141]

Jeder Job ist stressig wenn man alles gibt und sein gesamtes Herzblut rein steckt. Nichts ist befriedigender als nach einem geilen Service heim zu gehen und zu wissen das heute ein geiler Abend war. Der Lohn? Glaub mir, vom Trinkgeld alleine können die meisten Köche die Miete bezahlen.

[@Azawindam]

This is like some Avengers stuff happenin in the kitchen.

[@hansdekker5521]

Zo hoort het!

[@smokingoldfox2]

Wie ein Uhrwerk 👍🏻

[@thethinker5856]

Team work makes a dream work....heard that 🍳🍝🔪🍽

[@mickeyduvel]

So sad that it burned down.

[@mr.dusseldorfer6914]

Ich war leider noch nie in solch einem Restaurant essen. Wird das Essen dort wirklich heiß serviert? Wenn ich sehe wie filigran alles einzeln angerichtet wird, kann ich mir das irgendwie nicht so richtig vorstellen. Sieht aber alles sehr lecker aus ☺️

[@marcelzimmermann3835]

ja, die Teller sind ja gewärmt und wenn angerichtet ist und es nicht gleich zum service geht, wird es nochmal auf die Herdplatte gestellt, siehe 1:17

[@mr.dusseldorfer6914]

@@marcelzimmermann3835 Dankeschön für die Aufklärung 👍🥗😋

[@hamudi6820]

anyone know whats in that bottle @3:22 ?

[@c0rnfl4k3z]

I think its some kind of vinaigre, or maybe a citrus juice

[@thasbaby]

it could be yuzu juice...I'm pretty sure

[@lechandler4041]

I've never eaten in a three star restaurant, but I have always wondered: Can you get a decent steak or hamburger in a three star restaurant?

[@dannyrivers920]

I know you commented 6 months ago, but I still answer it. I've been cooking in this kind of establishments and to come across something like a regular steak or hamburger is quite rare. These chefs are into using non traditional ingredients and cook them in a new unique way when it comes to three stars and most of them do 7-12 course menus which always consist of small dishes. Some restaurants even go up to 15-18 courses! But its mostly one bite items for people who want to experience new flavours. However some restaurants still do classic hamburgers etc. as a seasonal/transitional menu. If you interested you should probably check out chef Rene Redzepi. He is a chef at Noma in Copenhagen and he just did burgers and fermented vegetable burgers during pandemic closure with a very reasonable price actually. Hope this insight gave you some clarification.

[@lechandler4041]

@@dannyrivers920 Perhaps we need new nomenclature. Perhaps instead of calling a restaurant 3 0r 4 star Michelin, these restaurants should be called 3 or 4 star tasting or experimental restaurants to seperate them from somewhere you just get superior service and food.

[@Feuerbasis]

@@lechandler4041 superior food - 1 star, Superior food, service and venue - 2 star, All the above+constantly reinventing the wheel+absolute perfection a-z+unique experience worth a detour - 3 star The stars have a meaning. I eat at a one star place from time to time. You would be amazed how down to earth the place is apart from the food

[@AnnieBrackett88]

What grueling work this must be

[@hugyghhhgomez7705]

Thats what happens when u work with coworkers that know the menu inside out n the plating, all goes smooth

[@arenuzzle6282]

its all goes smooth until something goes wrong. and every has to refire that table

[@ThePlasticJones]

This is why I want stainless steel counters instead of granite.

[@Voidwatcher]

Granite has its benefits. Especially for baking. But stainless is easier to keep clean.

[@ajkohkoh3921]

Can anyone explain to me why the chef spoke in German but everyone responded in french?

[@UnrealTournament420]

A sign of respect for the classical french cuisine

[@jonathancrompton9388]

1% food, 2% cooking, 97% plating. lmfao

[@SounDJuggleR]

The highest level you are working at the most professional team you’ll be working with. I wish I could be at a place like this what really screws you up if you are stucked on low level and must be sucking of bad quality, lack of team and constantly moaning management about cutting hours of the team members and putting you into shit situations as they’re not able to maintain the normal costumer behaviour. On this level you earn good money and learn a lot! Forget Ramsey, that’s media!

[@stanjavorsky7151]

No communication

[@paulbaker1505]

Love cooking but didn't love being a cook for a living.one of the most unhealthiest jobs in the world and put me off food tbh. Now I do it as a hobby and to feed my kids and Mrs. But hats off to these grafters

[@javiertejedaalcantara4444]

coña tesa desahucio

[@fabienlamour3644]

A ballet

[@jorgwelskop2676]

Eine ganz entscheidende Persönlichkeit fehlt da: Harald Wohlfahrt!

[@petermueller7407]

Nein, nicht mehr. Herr Michel macht das brilliant und steht Wohlfahrt in nichts nach.

[@yaffity]

Gloves 🧤 please 🙏🏼

[@itr0863]

theatrics

[@dasbaumpallen5019]

this is why charlie killed himself

[@Beanmaster73]

Must. Have. No. Fun.

[@googo151]

SOUNDS LIKE A MARCO PIERRE WHITE KITCHEN, BACK IN THE DAY.

[@daniel-ino]

Without the shouting and physical abuse

[@TheCooksTV]

I bet these guys don’t even make 20 an hour meanwhile the servers probably clear 300 a night

[@pavelbrodskiy7216]

Yes and no. At a 3 Michelin Star place, you should be making AT LEAST 20 an hour, if not more. But yea, at these kinds of places, front of the house is where the real money is at.

[@ayodeleajayi7481]

Bet he'll be using that tong he put in his mouth again. Disgusting!!! #keep your paws off my cooked food!

[@avramalexandru4033]

U can’t afford to eat here anyway third world dog

[@markbozz153]

Can't these fellas pick up the pace a little?

[@Humanprototype-wh8qr]

fukin amateur stfu go to mcdonald where u belong. moron.

[@pavelbrodskiy7216]

You can’t. This is just as much about presentation as it is about the food. It’s not like Subway where they slap your sandwich together in 2 minutes. I get what you’re saying but it’s just not that kind of place.

[@bernardjackson8880]

Disgusting! Not one hair net, beard net, gloves or face mask. Nasty as f#Ck. Awful display of cooking. Blessings. BRITTNEY GRINER

[@avramalexandru4033]

The video was taken 4 years ago retarded third world dog

[@christian-uh8vh]

I hardly see any cooking here. I would fall asleep working here.

[@captainsubtext7446]

yes, because you had to start at 5 in the morning to get your prep done.

[@artrose1717]

3 stars, ok, but I wanna see some hats and that beard covered.

[@captainsubtext7446]

lol. where is this obsession with hats and gloves coming from? no one wears hats in the kitchen except in france maybe.

[@12beat21]

You would get a burnout working there, you fat fck