day in the life as a line cook at a three star Michelin restaurant

[@nono-yd8ij]

100 people to serve 200 per night is WILD

[@SjRippaa]

not really

[@gamesgerald8409]

And you gotta think it’s a 3 star Michelin like they gotta be doing fancy shit

[@MaliciousLeo]

You also gotta understand that it’s roughly $380 PPA not including the $280 wine pairing

[@petejeb3162]

75 of them working for free

[@losfogo7149]

Yes really. Where I worked 10 people served 150​@@SjRippaa

[@jonfouquier]

Pre Covid I worked L’atelier Joel robuchon in nyc as a barback. I even developed a few cocktails on the menu. During the lockdown I landed a job in tech but I still dream of working in a kitchen again like that. Funnest job I’ve ever had. Keep it going!

[@electrodynamicorb6548]

Stop using Covid as a measure of time

[@banana7046]

​@@electrodynamicorb6548 Interesting. Why?

[@Platty6987]

@@electrodynamicorb6548why you freak 😂😂😂 how entitled do you need to be to think you can just demand others do as you say 😂😂 get backto beating your wife and kids

[@MaliciousLeo]

@@electrodynamicorb6548fr why?

[@KettleBell-md8ph]

How did you get into tech?

[@DucksAr3Cut3]

This looks like so much dedication and perseverance, but wow! What a dream! I hope you continue to love applying your talent :)

[@Chadius_Thundercock]

A dream to work 12 hours a day for pennies for most of your career?

[@joshuacooper1899]

I was a culinary student back in 1998. I tried it for a year, but then switched over to the front of the house. I was more successful at FOH than BOH; it was a rough life because I attended college while working. I graduated in 2009 at the age of 33. Better late than never. I am grateful for being able to put myself through school through working in restaurants and catering.

[@sct4040]

Congratulations. My husband also work through college, was tough. Took him 8 years, and grad school took 4 years.

[@AlbertoLopez-uz2mt]

Congratulations !

[@elibrown1508]

Keep up the hard work Carmy!

[@popeallahsnack-bar9804]

Me watching after serving 200 people in the lunch rush:

[@CptPrice-vk2ew]

@@popeallahsnack-bar9804 i guess not the same recipies and preparation 😅

[@Alex-zs5uy]

​@@CptPrice-vk2ewWorked in both types of restaurants. Definitely different. EVERYTHING is prepared from fresh ingredients by hand in a restaurant like this meanwhile regular restaurants buys premade

[@Alex-zs5uy]

Premade food so it definitely takes a lot more time patience and skill to be a cook/chef for higher end restraunts like this

[@kiddchronic9014]

😂😂😂😂😂😂

[@anglo7700]

@@Alex-zs5uynot true at all mate I’ve worked in many just depends.

[@Me12464626]

What an interesting life to lead- people so often forget what all goes into what is one the plate in from of them… myself included! Thx for sharing! And thx for your hard work :)

[@mkultra2393]

I miss the kitchen. I was a chef de cuisine for many years. I stepped back from my position late spring to stay home with babies. You’re doing great!! ❤

[@isaacbear7115]

How many uppers do you do?

[@lpett06]

I went to culinary school with Chef Marissa. If you see her again tell I said hello. From Logan Pettinato

[@gmtrcl6620]

I too went to culinary school with Chef Marissa. She was actually my girlfriend. Please send her my love. Thanks

[@eddevine7138]

@@gmtrcl6620 I also dated Chef Marissa in Culinary school.

[@WildaTheDog]

Can you let Chef Marissa know I left my iPhone 3 charger at her house? Thanks in advance

[@adr77510]

Went to culinary school with her too. Bit of a wacko. Supported Mussolini and some crazy shit

[@frank2453]

I am Chef Marissa. Can you let her know I'm her? Thanks.

[@TheDaleGK]

So many of us end up just working for money but if you work doing what you love you're living the dream

[@GerryDrukh]

Not even close to true. You cannot live is this economy without a good paying job so happiness takes a backseat .

[@TheDaleGK]

@GerryDrukh you've missed the point clearly

[@ricciardoricciardi]

@@TheDaleGK like 10 percent are pay in michelin. all the other work for free

[@javierbautista9385]

Panda express kids make more than fine dining chefs lol no you need to chase the pay. No one cares. You'll be replaced in a week, lol

[@maryw4609]

Beautiful ❤❤❤❤thanks got sharing you have a hard job that brings happiness & joy 😊

[@Nippelzieher]

big respect bro!

[@SwampEnigma]

keep up the hard work!!

[@pseudopuppy160]

Love seeing this. I miss working in this kind of restaurant. Got yourself a new subscriber. (Your boss is awesome to let you film at work, too) Looking forward to more vids.

[@BearsCards]

I had just gotten a job as a line cook at an amusement park and i’m loving the job and would love to go to culinary school but the weight of messing up and or making someone sick while they are eating my food is too much for me. It’s my passion to cook for my family but scared to when i go out and start having to do with complete strangers. Would love to know any tips when you started out cooking.

[@AngkarYearZero]

The odds of making someone sick is pretty low. Even then, as long as it's cooked, you won't make anyone sick. You will mess up but that's how you learn. If you mess up that same thing over and over, that's not good, but even the best chefs make mistakes. I wouldn't let those things keep you from being a line cook.

[@derptronix6260]

STOP being scared, temp the dangers of things like chicken and pork. Its easy, the hardest thing is dropping the home habit for the professional one and remembering HACCP. Keep working as a cook, save money, use the savings to go to culinary school. After the first week you will realize that the most dangerous thing in the kitchen is salad and the basics of food hygiene... WHY? Because you are trained and so are the other chefs! You know how to handle meat and fish and even allergies. The salad/micros/cold serves need checks/checks/checks and checks again because they are ironically the most common causes of food born issues. Follow the dream, be a chef. The best drug I have ever taken is the 14 hour shift in a prof kitchen. Nothing feels more euphoric then that call of service end and the entire kitchen starts breaking down for the night after a perfect shift.

[@BearsCards]

@ I will try and pursue this dream i have but i’ve got a very long way ahead of me i had talked to one my coworkers and he was scared too his first month, im happy to be able to work in this buisness though.

[@donaldfleming2751]

I am so impressed. He is learning so much and will walk out with bank at the end...he's gonna make money...anyone that makes a chef's meal...on the right track..

[@TheNinanina555]

So adorable ❤🔥🔥🔥🔥

[@ladydia3928]

I ate there 2 years ago. It was an awesome experience! It's like they put on a show where you are the guest of honor.

[@cxndl3s-187]

Dude the outside of the restaurant does not scream 3 stars it’s gorgeous

[@gwenlloyd9554]

I am proud of you.

[@matiamaro5361]

That’s badass bro 😎 Godspeed buddy

[@bellacampos7026]

my ex worked as a line cook. it really opened my eyes into the industry. its hard work!! you're cool. Hope you are sleeping!

[@kiddchronic9014]

😂😂😂 the dust be hitting tho

[@Aragonga25]

I love our chef life’s , can be crazy but I live for it

[@Marty-im8qb]

Wow respect beeing able to work in such a big kitchen, with so many coworkers and guests each day while still turning out 3 star level food

[@tarutso]

Awesome stuff mate thanks for sharing

[@jonmolofsky8553]

This is great! Keep it coming

[@Madmaxx0829]

The restaurant business is BRUTAL.. you work your ass off for not much money… I just hope his love of cooking makes up for it..

[@sallysass8035]

This is very interesting! Thanks for sharing!

[@sophiesoph]

I’m FOH at Canlis in Seattle - this is a cool sneak peek! Emp is top of my list.

[@dangianella8872]

I dined at Canalis two years ago. It was my first introduction to fine dining, and I've been hooked ever since. That salad is still the best salad I've ever had at a fine dining restaurant

[@MalakHussain-n4x]

cookin like a chef imma five star michilen 😂😂😂😂

[@lukeswauger7051]

Explain what deconstructing a tomatoe is ?

[@arthurtumanyan2133]

Most important thing hair net where is it at

[@user-jz2bm4wz1g]

I have full respect for chefs but I could never do it! Cooking for my household is stressful enough for me on top of a 9-5

[@mattharvey7799]

Its a lot of smoke in mirrors don't let them make it seem unobtainable. They have a full team making every dish its all compartmentalized so your job is pretty simple, it does require a steady hand but it isn't impossible by any means.

[@dalehodges5362]

100 professionals to feed 200 customers YIKES $500 a plate

[@obelysk4209]

Im a line cook in a food truck at a brewery and while my job is stressful i get as much satisfaction from my job as this guy probably make more money and dont have to kill myself most of the time i served 150 people last night in 2 hours for Octoberfest alacart short order and it was balls out boys

[@user-nc6zx6nc3z]

Vibes giving me “The Menu” movie 😂

[@Bossbaby00102]

Bro is the main character from Food War where he worked in one of the french fine restaurants.

[@boricua9781]

God bless you guys

[@CreeCarnivore]

Hair net during prep?

[@HarshulJain06]

No hair nets?

[@CodyCameron-tt6dw]

If you dyed your hair orange, you’d kinda look like the day from ratatouille

[@Neosoul_prima]

Omg hey max it's Masad! Idk if you remember working with me at ABCV, but heeeeeey boo

[@karlbrown8370]

Imagine waiting all day for some food working your balls off in a hot environment to be served a bowl of roasted chickpeas.

[@Jahton.]

I worked with max at A&F he is so cool and easy going

[@vivalapistola]

This guy is proof you can totally suck at your job and still make it

[@dallinstoddard7445]

How many days a week do you work?

[@kh.754]

What is the salary?

[@BronzeBellaBria]

you found your twin, cute!

[@christopherbent2359]

Congratulations this type of work isnt easy

[@pseudopuppy160]

100% agree. Beyond impressive.

[@Mr.Wyatt223]

Makes me miss cooking at Le Bernardin. I miss fine dining but I don’t miss the pay lmao

[@piercep7374]

Well done chef

[@LittleHayabusa]

Twelve hours, I struggled to do eleven. My hat’s off to you sir!

[@balooojeffersong4234]

If you work at a place where they call you all family you need to run

[@gorummygo]

How much food is wasted?

[@SurvivalInFlames]

“Deconstructing tomatoes” You mean cutting tomatoes? Lol

[@extramild1]

No - this is three star kitchen- trust me they are deconstructed.

[@jeffyboi6969]

bros trying to church it up. like homie you just cut veggies for 12 hours. don't go and fancy it up for us.

[@geoffroyraby8896]

Is the restaurant profitable?

[@python2198]

Wow congrats!

[@Deadbyrights]

Bro put on a hat and got worse 😂😂😂

[@8B88B8]

How much do you make is the real question??? $$$

[@Max_LaManna]

Stay tuned for WHAT I EAT IN A DAY

[@j.j.1753]

So glad I stumbled accross your video. Great content! Congrats on your viral video, WHAT I EAT IN A DAY kzbin.info_OhdouKW20I?si=b0AnahVUjy_BtKAP

[@ManngeTout]

200 customers and 100 staff, math aint mathing

[@spoonmcdoggo8400]

400 dishes total including apps + multiple courses, prepared over multiple hours with multiple people required to contribute to each dish, where a full course is likely $100+? Math is mathing

[@AnitaPOE2]

@@spoonmcdoggo8400 400 dishes? Its waaaaaay more then that

[@Zahrul3]

Each customer will see at least 11 dishes, and the entire dinner takes 3 hours. Each dish has like 3-4 separate elements in one dish. Its the equivalent of a Taylor Swift concert for people who REALLY like food.

[@disinclinedacquiesce]

Why?

[@EyalB28]

Juan Morales is my friend btw!

[@camelbro]

Emp is a solid stage

[@thelookanchannel2560]

I wonder how much it costs on average to have a full course meal here, i'm expecting it to be expensive because of the talent here but i'm itching to know

[@BarbarianPat]

Definitely not at this level yet 😭 im a dishwasher that fills a cook position as necessary and we feed around 160 people in about 4 hours but its mostly non complicated dinners and theres 2 of us

[@farmer.monkey]

why you gotta do 18:45 pm? the 18 shows its the later day

[@Sherirose1]

Stay blessed

[@8themotion]

What style tattoo is your sleeve?

[@Rume_Temprature]

Can you cook “the mess” though

[@RomanRevko-gx8bg]

Hair nets

[@tims6582]

Roasted chick peas for staff meal ? I would’ve lost it

[@pseudopuppy160]

Having worked front of house in high end restaurants (& preferring to hang with kitchen staff).... you either have the temperament for this level of work, or you don't. There's no inbetween. I've jumped in to help when the shit hit the fan. By no means am i a chef, nor a cook at this level. But damn it was fun. My respect to all kitchen crew. Always.

[@MyKillerTofu]

PSA: infamous means famous for bad or wrong reasons

[@iwanjamesphillips12]

This is one way to increase your blood pressure i suppose

[@villegasguerreroantonioale6416]

Bro you hung out with your clone

[@d00mboy13]

I aspire to work in a kitchen like this

[@silverbackshooting1563]

That’s not how you use the word infamous buddy… infamous is famous for a bad reason…

[@gsav1320]

ONE HUNDRED STAFF MEMEBERS?!?!

[@ethandurrett3950]

You do the same job as a golden corral worker just on a different coin. Mostly prep and prep for and garnish for production

[@chrisjenvizzuso9316]

love how most michilins sell pre made food ;)

[@jacksimeri2890]

I despise how he uses military time but still uses pm like WHY?????

[@vbounce07]

I wouldn’t say you have the hardest kitchen job, plus 12 hours a day is rookie numbers compared to other restaurants

[@Josh-ux5wp]

As someone who is not a chef, I have this pre notion that majority of these higher end kitchens are stress and toxicity. This job seems fun and the head chef seems decent, no one looks sleep deprived or depressed. Of course this is all observation form a 1 min video so idk

[@PikaGreens]

Good for Jerma getting a job after retirement

[@javieribarra3084]

100 people family meal? For one shift?

[@kevincomellas4908]

I usually don't say anything because I'm a multi restaurant owner....but 3 Mich and not even a bandana is WILD.

[@22Too]

"Deconstructing" tomatoes? Lol!!

[@sct4040]

Hair covering?

[@Rabbleroust]

Didn’t yall go under?

[@racheldavis4356]

Have we already made the joke that he should’ve been casted in It Ends With Us?

[@leepaquette8277]

Worth every penny to eat there. Say 👋 to Dom. C’est le meilleur

[@SeanOshea-ix7xb]

Is this the guy from ratatuile?

[@blaknwhit3cookies]

Love the vegetarian menu!

[@jakehvazdamusic]

You decided to make the chick pea salad? You just get to decide the menu?

[@GTAforusa]

Wait. If you’re a cook in a 3 star Michelin restaurant, your hair doesn’t fall?

[@m.u.4074]

>100 staff members for 200 guests? wtf

[@xelohi4686]

This is one of the world’s top 10 restaurants and one meal can be like $1000+

[@vaishnavchaturvedi695]

You two look exactly the same . Are you two brothers ?

[@cappyjones]

I love to cook, but I think I would hate it if I had to cook professionally.