CATERING a taco bar for 100 PEOPLE? ...not easy...

[@NOTANOTHERCOOKINGSHOW]

8+ hours of random footage turned into a 22 minute video...its a new kind of video for me. You guys like this kind of format? Let me know what you think!

[@notavegan917]

I loved it! More please😊

[@debbiemarquis3231]

Nice...

[@CatboyCooks]

Great video! Cool to see behind the scenes of what it takes to pull off the food for an event like this.

[@NOTANOTHERCOOKINGSHOW]

Catboy Cooks needed the little guy as my Sous chef! Lol

[@jesusmorillo1149]

Please bring more like this it’s interesting and more content

[@craigbain1645]

Bro your definitely a chef. You wrote, procured, and executed the menu. Much props on that. I know from experience the stresses of that. Quick thinking on the broiler. Ive known many a line cooks that would have crashed under such circumstances. Congrats dude

[@NOTANOTHERCOOKINGSHOW]

That's nice to hear dude. Thank you for that! Much love

[@TokyoBlue587]

NOT ANOTHER COOKING SHOW I agree! This experience should give you confidence to call yourself a professional chef, not just a cook. Not many people could have pulled that event off so well, and with a dodgy oven no less!

[@luandyelam6097]

Definitely agree with you. I just can't imagine doing such thing. This guy is awesome in many ways!

[@GKizer]

I've worked for a caterer (Kellogg Catering). All the planning changes the moment you hit the event location, always ;). Grats on thinkin on your feet with the broiler!

[@Berdymadafakas]

Not if he thinks it's hard to cater tacos to 100 people

[@robertk2007]

This is a real KZbinr. He actually does something. Kudos

[@armchair.9664]

Agreed

[@adonnarowe1811]

😂

[@pollypockets508]

What do you mean?

[@user-sx5go4ry5t]

Being able to adapt to an environment you aren’t familiar with is a statement for itself. Glad to see you moving up! From a long time fan.

[@NOTANOTHERCOOKINGSHOW]

Thank you E!! I appreciate you hanging with me for all this!

[@rachel.doremi6974]

This deserves way more than your getting!! It takes way more effort than people know, to plan out an entire dinner and cook everything?!?

[@TrenbolognaSARMich]

Bro I don't even wanna know how much that Whole Foods trip came out to.

[@mattH-ko9um]

RolinSweetsSmkinSour he said it was $784.99

[@claf7889]

Those hospital bills you'll get later in life are going to sting you a hell of alot more then whole foods will :) Stay eating poorly, you'll see.

[@mikec2845]

@@claf7889 that somewhat implies whole foods is the only way to eat healthy..???

[@claf7889]

@@mikec2845 Did someone say whole foods is the only way to eat healthy? Attention to detail bud!

[@aebscur]

@@claf7889 #freehealthcare

[@timmartinez135]

Love when you drop new content. You have the BEST cooking channel anywhere. You are an extreme talent!!

[@NOTANOTHERCOOKINGSHOW]

Thanks dude! just catching up on some comments while my cochinita cooks!

[@alex-lw7zr]

Tim Martinez check out bon appetit

[@epicV70R]

Dude, need some episodes breaking down those salsas and the meats!

[@NOTANOTHERCOOKINGSHOW]

I'm in the midst of that! Tune in!

[@TokyoBlue587]

I want to learn that spicy salsa

[@user-nw8tg1pg9y]

Yes! I've had bomb salsa Verde, and I really want to make my own. Tomatillos=life

[@roloman1987]

Yes pls!

[@JohnKanoslives]

Jesus Christ you deserve some more exposure

[@NOTANOTHERCOOKINGSHOW]

Thank you so much!! In due time...I hope lol

[@wayneogle5576]

Steve, just found your content yesterday. I have watched half already. Your way of cooking is exactly how I want to to cook. You make it so simple yet full of flavor, love and soul. The way you explain your food make so much sense. Thanks man. Going to watch the other half of your content. W

[@beyziti]

the way you pulled it off in the end even though you were procrastinating and put the work in motivated me to write my school papers lmao

[@NOTANOTHERCOOKINGSHOW]

Hahaha so glad I edited the way I did. I thought that would be relatable to someone. Glad that someone was you! Thanks my friend. Hope you ace it

[@littlesammyh]

Mate, I reckon you added a bit too much egg to your Choux pastry. if you make again mix just enough egg to get the batter to a dropping consistency... with it being a bit thicker you'd get the star shape pattern from the piping tip when you're piping it! 3 years as a pastry chef at a Spanish restaurant means I crack out hundreds of churros a week!

[@NOTANOTHERCOOKINGSHOW]

Yea that’s what I realized. I basically just took a recipe and tripled it. But it didn’t really translate. I’ve researched since then...wish I had that back a bit but they still tasted good. They were more like zeppolis in cinnamon sugar

[@elizabethgao9403]

Jesus man. I cooked for 50 people with 2 other people and I was dead. I dont know how you did it man. Youre awesome

[@nickzalan4762]

Precooking the Meat lol.

[@elenagenovese]

YOU ARE UNREAL! Seriously you are damn impressive and I am honored to be working with you.

[@NOTANOTHERCOOKINGSHOW]

Thank you so much Elena!! Im happy to be working with you too!

[@theresag1969]

I'm in awe!

[@martinaxelsson9465]

Dude! Looks amazing, great job! I need a video on every single thing on that menu. We, the people need it!

[@ChefAndreClark]

Dude your an amazing cat and I love you transparency. I’ve been watching for some years and I’m not quoting so keep posting! If anything you inspire me to do my Own show.

[@SalehAlderazi]

Steve! God bless you and Jen for getting through that! And to be able to trim hours of footage into 20 minutes and still not let us feel like we're left out of what looked like a kick-ass party! All power to you. The food looked great, and as far as churros go, you can roll rocks into cinnamon sugar and people will still devour them. I think your churro dough looked too runny, which might have been why they didn't take to the ridges of the piping tip. I usually pipe them out into a parchment lined baking sheet and freeze them for about 20 minutes to firm up and then fry them at 350° F and they come out great. But honestly bro, that looked amazing, and great to see you laugh at the end, that shows how much you loved it. Oh, and please try to get that lady from the supermarket to come cook with you, would love to see Caribbean food on the show!

[@NOTANOTHERCOOKINGSHOW]

I actually wanted to pipe them oout first and then freeze them but logistically that became and issue and I had to just do it. I'm gonna try and nail them on my show though.

[@nyquilrq3254]

Your hair says crazy scientist but then your face says Italian cook

[@theresag1969]

...and his personality says HOT!

[@Will_JJHP]

I've been in these battles too, man. You perfectly captured the prep, challenges, and anxiety that comes with these events. Props to you for the authenticity and excellent work. Definitely hit the like, subscribe, and bell icon.

[@wallacesmith8634]

It’s not how much you know, it’s how much you love what you do know . Congrats Chef

[@StrobeFireStudios]

You're an inspiration bro. CLEANEST cooking show on youtube, hands down. No fuss, no nonsense. Straight to the point.

[@GrillTopExperience]

Dude, get the cashier on the show. We could all use some scotch bonnet goodness in our lives. Oh and good job on the event. It's always tough cooking on someone else's stuff.

[@Ena48145]

Why aren't there more views? This video is incredible. My mouth is watering as I type this Edit: I'm back after the video. I had no idea this was your first big gig and wouldn't have had a clue otherwise. The presentation killed and you handled everything like such a pro and it was led by your passion for food. I have that same passion but I would have crumbled. Congrats and I hope you have many more to come

[@oakmanzl1699]

Very well done. I must admit your posts/videos whatever, are becoming my preferred watch. Thank you for your time and effort to do this.

[@stluanne]

I relate to your worry and your sense of responsibility as a "home cook"who loves to cook for others and I understand the feeling of "I really want to get this right." And then when you nail it, the feeling is so wonderful!! I really love your videos AND your incredible recipes. You inspire me so... thanks!

[@jerrycooke6511]

I just found you about a week ago. Its a pleasure to see a person who cares and really tries to make things good. Simple idea. lot of work. I did the same in my restaurants. And everything I do. Its almost sexy watching a person put together something well. It doesn't matter if its a great mechanic, a cook, or even a programmer. It's wonderful to watch a skilled person who cares.

[@uhCesar]

Amazing! Congratulations on shattering your own mental barrier! Love the videos and genuine energy you bring. Best of luck in all your future endeavors!

[@CollectorsCollection94]

The main thing I learned in this video is that there’s cooking in your kitchen for yourself at your own pace then there’s cooking for a group of people. It’s a completely different game. You killed it 💪🏼

[@EARDRUMASSASSIN]

Killed it bro ! That’s a scary task . Props to Jen for being a damn good co pilot 👩‍✈️.

[@tomsfoodfactory5086]

Looks like you did a great job considering the obstacles you had to deal with. You adapted well and still got the job done. That's the sign of a motivated person. Great job!

[@Jesta106]

That was a really entertaining watch, Thanks man! Much respect!

[@bbysenii]

You and the churro dilemma😂 "We'll get the guacamole going. Wanna start making the dough for the churros?" "Yea" *works on guacamole*

[@bhanani5480]

Thank you Jen! What a big heart you have to offer yr services to this dude, not only that but you have the experience and brains to back you up😚😘😍

[@victorzayas6914]

Just came upon your channel, I just wanna say that your channel is amazing, you are entertaining, extremely talented, and passionate when it comes to cooking and presenting your food. Love this format also btw, keep up the good work!

[@skip0110]

Bravo man, the world needs more like you. Bringing food and love to the world.

[@mizzstizzie]

I feel so proud of you watching this. Your anxiety with the churros, the overthinking, the procrastinating... it reminded me so much of my first catering gig I did for a wedding of 150 guests. I was so nervous about my desserts but in the end I executed that shit. You did amazing 👏🏾💜

[@rosatorres6430]

No small feat cooking for 100, you did well! Felt like I was there, watching the entire time great video quality. Improvisation in cooking is key I think, so great workaround for the mushrooms. You ARE a chef in that your passion for food is clearly evident. Kudos all around!

[@MrJulzz09]

Everything looked so delicious, you can be prouf of yourself. Cooking for so many people...I can only imagine how stressful this was! Also big compliment to Jenn she was killing it!

[@NOTANOTHERCOOKINGSHOW]

Thanks Julz! And yes Jen is a badass. I’m easily flustered so having a female touch there always helps.

[@themorbidstoner1911]

I really appreciate this video as someone who is working to become a chef. I love making food for people and I have worked in catering events. I love seeing how other people do things and if I can take any notes from that so I can more work effecintly

[@jacksilva9047]

My dude every one doubts their own abilities all the time. The important part is how you proved you could do it even though you thought you couldn’t! You are an amazing chef and a massive inspiration to me and my life long goal of opening my own restaurant. Hope to maybe get to work with you one day!

[@HurryHurryStepRightOnIn]

Great job, Steve and Jen. Great job! You are really going places, bud.

[@NOTANOTHERCOOKINGSHOW]

Thank you syd

[@tower1990]

Thanks for the video brother. Can totally relate to your struggle/self-doubt. Supper happy to see how it turned out! Very proud of you. Keep it up! Fan from Hong Kong

[@Robertoell777]

Wow man! this ended up on my recommendations and what a great video. I got stressed just thinking about the whole logistics behind it and man you owned it properly, also foreseeing that any inconveniences could come up and you could prepare for it really proves your work ethic. Props man.

[@gravesvintage]

Glad you kept it real with calling out your struggles during the process. Mad props.

[@powerlevel8000]

This video inspired me in so many different ways. Thanks a lot man!

[@jeannecooke4862]

Good for you and your friends...SO WELL ACCOMPLISHED...people should say, Wow Chef, thank you for your teachings...keep on,keeping on!

[@kam7056]

Chef (YES CHEF) you are too humble. A great chef is a great trouble shooter, and you are one!! Recipes are not as important as techniques. You have the brains and the technique. Thank you for sharing your experience with us.

[@nysavvy9241]

You totally killed it. Worked so hard. You should have a show on the Food Network. You and Jenn handled the whole day beautifully. Overcoming unexpected obstacles in the kitchen.is the mark of a great chef...

[@hotsauce7709]

I was hooked when I watched your Summer Sauce video but this was so interesting. I love to cook anything and everyone tells me to "get a food truck" but I've always just thought "too much trouble, too hard, too little confidence." This video got me thinking again. I can't imagine the joy in making food everyone loves every day. Must be so fullfilling.

[@alvinhsu7740]

I always watch your cooking tutorials but I've just now stumbled upon this one and I had to say I really enjoyed the behind the scenes vlog aspect and everything! I hope your channel blows up brother

[@truthfinder6246]

Oh you rock!! One thanksgiving my oven went out and the turkey was half cooked. Everything cooked over open flame in the back yard. Hands down best thanksgiving dinner ever.

[@jimmartinmusic]

Cool video. I've only been a spectator at catered events (working musician) but always appreciated how hard the catering staff had to work at a remote location to make the food magic happen. Nice use of Yma Sumac in the music. :)

[@ianchase8758]

Recently discovered your channel and have already cooked some amazing dishes under your tuliage. Cooking is my hobby and it's one thing I can do to "Disconnect" from life's problems. You NAILED it under intense pressure and issues. I have to mirror what many in the comments have already said.....You are a Chef not just a cook. And a Chef that I lean on to learn how to make amazing dishes. I still have to work on the confidence and the most I have cooked for was 15 for a Christmas dinner. Standing Rib Roast and many sides. The anxiety was through the roof but when I watched everyone enjoying what I created.....That was GOLD!!!!! Thank you for sharing your art!

[@crisgs5961]

loved the video, just a tip on the churros, if you want, the Spanish recipe is simpler than the Mexican one, they keep their shape, but they are a little dryer, very tasty in any case. Recipe (yields for 8 pax): -250 gr of flour -250 grams of water -8 grams of salt -sugar to sprinkle at the end -soft olive oil/sunflower oil for deep-frying Procedure: heat water and salt in pan, once starts to boil add flour in one go, mix w. wooden spoon, will be v. sticky an compact. then put in pastry sleeve (with star-shaped nozzle). Start to heat oil (desired cooking temperature is 195-200ºC). You can squeeze the pastry sleeve straight into the oil until churro has desired length or squeeze out the batter before on a kitchen cloth, then introduce it in the oil. Cook under medium heat, to avoid uncooked interior. When brown, withdraw from oil, let them drain the excess on kitchen paper towel, then before they cool roll them in normal granulated sugar, or sprinkle, powdered sugar accetable but less recommended. Note: Spanish churros are normally had with a hot beverage, hot dense drinking chocolate or sweet coffee, because they have a dryer texture than Mexican ones. For serving in large gatherings you may want to sprinkle chocolate syrup over them for example; you can also fill them with crème pâtissière, chocolate ganache or dulce de leche (these variations are a more modern spin on the classic churro). anyway hope this helps enjoy

[@ndianne88]

3:02 am. I don't regret hitting that subscribe button months ago. This is the channel I needed in my life!!! You're sooo talented I'm just.. I can't with u.

[@klavigne1974]

Hey Stephen, You NEED to make a show on that pork!! That looked soo good my mouth was watering! Hopefully you recorded making it and you can edit it into a show, if not remake that stuff, ‘cause DAMN!! DO IT.

[@NOTANOTHERCOOKINGSHOW]

Hey kevin!! I'm actually catching up on comments while the pork cooks. Video should be ooout tomorrow.

[@primedirective00]

What a cool opportunity.. I can't even believe you filmed while you were doing all of this. Sopapillas would have been the easy route but you went 100% full speed ahead into the unknown with the churros and I have all the respect for the effort and willingness to take the risk. You killed it.. can't wait to see what you come up with next.

[@GorlicBreadz]

I'm so proud to call myself a subscriber. I have slowed down on all my other channels I watch except OrsaraRecipes and its all I need. Thank you. I don't understand why cooking videos have to be silent and formulaic and boring lol. Your videos exlains each step thats needed and what that step does unlike a lot of cooking shows.

[@luciennedespota909]

These are GREEEATTT quarantine vids to be watching! Grazie!!! Just love your channel !

[@User-zr7kk]

Such an amazing effort my dude. I couldn't imagine doing something like that myself! Thanks for the awesome video. The format was cool and fun to watch. I'll bet it was a real pain to edit though! 👏🙂

[@NOTANOTHERCOOKINGSHOW]

Haha!! It took FOREVER!! It was not fun for 80% of it. Most of the weekend was spent just being like wtf? I was using another persons footage. Completely different style and approach so I had to work it a bit. Thanks for watching!

[@Watowdow]

Great job man! Sorry about the couple of negative comments on here, I personally love seeing the behind the scenes development and stress of it all and watching you learn as well. There are plenty of shows where people have tested recipes and everything pre prepped and in place, you show us the good and the bad and how you adjust to mistakes. If I can offer one suggestion that might help reduce stress it’s make the salsa ahead of time. Salsa needs time to marinate anyways, my grandma always lets her salsas rest overnight in the fridge and they always taste better! With that extra free time you can make fresh tortillas, store bought doesn’t come close to fresh homemade tortillas!

[@NOTANOTHERCOOKINGSHOW]

Thank you dude!! Honestly, I was goin to. I had the time. But they told me they wanted to have a camera person, so the producer in me decided to make it there to make the video a little more action packed. I never have a camera person so I thought I’d take advantage of it and it would make for good content.

[@Watowdow]

NOT ANOTHER COOKING SHOW Yeah man it looked great for sure, well worth the extra effort for production! I’m attempting to grow a wide variety of pepper plants this year for the first time so I hope you get those salsa recipes up haha. Also a lot of people don’t realize the placenta is the hottest part of the pepper, the seeds are only spicy through contact with it so you don’t have to stress about de-seeding just remove more or less of the white tissue to control the heat.

[@johnl610]

Job well done bro. I’ve got 23 years in the food business and 19 of them in catering. Your taco bar was beautifully set up. Props on the menu and execution of it. 👏🏽👏🏽👏🏽 love your channel and message.

[@rosstaylor6051]

Awesome work mate....the reward for your hard work is watching everyone enjoy your food...good work 😉👍

[@theBigOG420]

After watching tons of your other videos and making the recipes myself, this was awesome to watch unfold. Well done.

[@shellyrees5946]

You totally nailed it. What an inspiration! I hope you will share the recipes of those salsas.

[@NOTANOTHERCOOKINGSHOW]

Thank yoou so much Shelly!! I'm in the process now!

[@Songs-ls2pr]

I’m so proud of you. You are awesome !!

[@ProDoc18]

I need more of these type of videos, fucking loving your content man. keep it up!

[@Scoob505]

One of my favourite youtubers. Great work man, you rock x

[@heathermama1410]

I think you did a awesome job and handled yourself like a leader . Second guessing yourself sets you back so it’s probably best you see the cooking beast that you are and see that you can overcome anything that comes your way! Thank you for sharing these moments in your life and cool recipes with me. The bolgnese sauce rocked and everyone loved it at Sunday supper 😊

[@kickartist1]

Why haven't I seen this video before now? Cooking for a crowd comes down to love. Thanks for sharing.

[@CookinWithJames]

Dang brother! Clearing out Whole Foods. Crazy! Success! Just gotta say you’re killing it out there bro! Congrats! Keep it up bro!

[@NOTANOTHERCOOKINGSHOW]

Haha! Whole Foods was buggin! Thank you my dude!!

[@NiueanSuperMan]

Coming in a bit late but this was amazing to see! The amount of work and care that went into that is amazing. Please keep these up if you can!

[@NancyRemling]

Your ingenuity and ability to go with the flow is amazing. I would have been screaming at everyone and everything.

[@itslikethat5456]

How does this dude stay so slim. I quit smoking, found a love of cooking and food and gained ten extra pounds. In a way, I wish food wasn't so damn good, but then, when you cook and eat a new creation, you're really glad it does. I could do without the extra pounds.

[@antoniomontana6061]

Bravo Yo !! Loved ur honesty about everything !! Be proud of urself man - I screw up cooking for like 8 people at every one of my Super Bowl parties Every Year !!!

[@markwilkins9048]

Bro, I know this video is old and you probably won’t see this comment. I recently discovered your channel and love your videos,,but I have to say this one has inspired me to expand my cooking abilities. Why not cook for a large group of people, why not cook for an event. Cook for your friend’s party, birthday, wedding, etc…. Food is the binder that connects people and cultures together. Thank you for what you do and keep up the great work.

[@allenlukas5315]

This was cool. Food looked banging. Congrats! I hope you do more videos like this.

[@AnaRodriguez-ml8vv]

Love to you and happy to see many people eat tacos and you working so hard. Much respect to you.

[@proxgreen]

this video is epic great display of what it means to be a cook

[@djai695]

I used to run a taco program in Brooklyn at a brewery. I can identify with you because it’s hard work, thinking on your feet, and making it work any way you can. Great video, well done..

[@louisepetrilli6130]

Totally amazing, your food looks wonderful, you are a chef,hopefully people will realize all the work that goes into making such a meal, I have done a little catering has a home cook the most I cooked for was 50 pole, the adrenaline and the crazy love and passion you have for food has a lot to do with the of your amazing food, what a joy to see at work Thanks🇨🇦❤️👍

[@NOTANOTHERCOOKINGSHOW]

Thank you my friend! I appreciate that

[@superchillh3o]

I'd say you did an excellent job, thank you for sharing, I really enjoy your content, hope you and family are well during this time.

[@tuesdayskittens]

Your raw honesty is beautiful ❤️

[@ASURA_97]

Dude, I'm loving the content. You have definitely inspired me to do more cooking. Keep doing what you're doing!

[@stevenortega64]

Wow I love this so much man. It's pretty rad to see someone doing what I wish I could. I can't wait to scour the rest of your channel and see all of what youre about. So humble, so talented !

[@jamesdean5095]

Thank you for sharing this epic journey. I had such a similar experience when I took on the responsibility for running the only food stall at a 3 day 400 person music festival. I was way less experienced than you but was graciously saved by a support person who was way more experienced - I can't even describe how much she taught me and with such grace. I related to the stress in your eyes, and the sense of achievement in the end. I just have to say that I connect with your philosophy so deeply. You've become my primary reference for Italian cooking (the ultimate cuisine) and the depth of your knowledge is truly impressive. Thank you for contributing so much knowledge, and with so much style. Bonus point for Flamingosis - how good! /end fanboy rant

[@jamesdean5095]

p.s. Induction stoves and their idiosyncrasies actually wtf - GAS - always and forever

[@LUTfam4]

That's the roughest kind of catering. Moving between kitchens, especially when they're not commercial, unknown equipment, the whole nine yards. You did great! You guys adapted and didn't panic, and it all looks delicious. I would totally hire you.

[@komalpreetbrar7740]

I really like these types of videos! Most of the times, it's hard to coordinate cooking several dishes at the same time, to make sure that they are all relatively hot by the time they are served! Keep on coming up with original ideas! EDIT: Do you film in a studio or at your house? Also, could you include your recipes of how you marinaded the meats? I would love to do a huge Mexican food night next time my whole family comes over!

[@NOTANOTHERCOOKINGSHOW]

Thank you! Definitely gonna do these whenever I have the opportunity. I film in my home kitchen. And Mexican recipes are coming....😉

[@komalpreetbrar7740]

@@NOTANOTHERCOOKINGSHOW Awesome, I can't wait to try them out! Basically this video had teasers of upcoming video ideas😎😁 Nice move!

[@MrKhoshkhial]

wondering y this video got 85 dislikes till now. everything about it was great, great soundtrack, cool editing, sharing your experience in a real way, seriously everything about it was great, thanks a lot.

[@S1m2a3s4h]

Props to you Stephen, that was really impressive! Keep up the good work!

[@KimberleyPaige1]

This guy needs a show on Food Network! His videos are produced in a really cool way, and his recipes are down to earth and appealing!

[@awildkiera]

So good, so pure, so inspiring, so awesome seeing you overcome the obstacles and make it happen. I love these videos so much! Were those crimini, oyster, and portobellos? I'm doing a similar (albeit much smaller scale) sort of thing for a birthday party and those mushrooms look like the perfect veg option.

[@NOTANOTHERCOOKINGSHOW]

Thank you so much!! Oyster mushrooms, Cremini and shiitake, Cut, Coates in olive oil, salt and fresh thyme, I wanted to roast at 450 till they got color, but ended up char broiling them and stirring often. It’s very yummy!!

[@awildkiera]

@@NOTANOTHERCOOKINGSHOW Thank you!! Sounds incredible!

[@taylormarks5697]

Dude YOU’RE AN INSPIRATION!!! This video is awesome, thank you for sharing 🙏

[@saranjeetsodhi6820]

This is a dream. Making so many people happy with your food in one setting.

[@BrianSellers]

Such a great video, Steve! It's awesome to see you pushing yourself and having success - and especially cool to see it happening at 368! Here's to more fun in the future! 👊😎

[@NOTANOTHERCOOKINGSHOW]

I just can’t wait till you come get fed!

[@pault7135]

brings back memories. the journey is always better than the destination....in hindsight, lol!!! You crushed it

[@ctwest3601]

This was really cool to see. Thanks for sharing!

[@vihx17]

Literally can’t wait for the cashier Caribbean vid ☺️🙌🏾🔥

[@NOTANOTHERCOOKINGSHOW]

Haha! I can't find her!

[@SauceStache]

Congrats on such a great video man. Killed it! Killed it! I'm curious about those little churro nuggets! I wonder why that happened

[@NOTANOTHERCOOKINGSHOW]

thanks dude!! I think i just was giving the worst piping bags in the history of piping bags. Threw it out immediatly!

[@upelham123]

Dude your work on this channel is inspiring