Insane cook at the local diner.

[@rustybearden1800]

I worked as a professional chef for fifteen years starting in NYC with zero experience and learned on the job, doing everything in the kitchen and produced 2 star NY Times rated cuisine, fusion, italian, American Contemporary and everything in between. This type of cooking shown here, known as "short order" cooking, is hands down the hardest and the skill and mastery that this guy shows is amazing. I could do it but not effortlessly like this guy. Eggs can be the most challenging - there is no wiggle room - they have to be perfect every single time and fast - kudos and respect to all of the hard working kitchen guys out there who toil tirelessly to put perfection in the window!

[@Sr19769p]

Damn right, I'll second that. What a great comment! I'm a chef as well. That guy has a great technique and method. Reminds me of doing the breakfast shift at a hotel I used to work at; I could get through but, as you say, not as effortlessly as this man

[@Itsant33]

Short order cooking is a love hate relationship. I hate the density but love being on the line with another solid cook

[@kevingilbert8924]

All the while keeping his griddle and station clean. Takes a lot of pride in his work. Good stuff.

[@MrAlcmj]

@@Itsant33 moving silently in flow with an equally proficient comrad is the best feeling

[@billb5690]

Awesome stuff!

[@Xxxxxx2x]

This is what KZbin used to be. No annoying intro, music or ads. Just a random video. Awesome video.

[@DrillMusicListDaily]

@Brayden Dempsey WAT? Way before tik tok ppl were making money off youtube brudda man

[@karlimo4034]

I agree. But you know what is the problem? People like you complain about intros and edits and all of that, but then someone uploads simple videos and nobody watch them or subscribe to their channels, that is why they gotta do the annoying intros, stupid cut edits every 5 seconds, and outros so you suscribe and watch them. Americans complain, but don´t act, man. All movies are woke, they cry! But they are the first in line to watch them. And so on.

[@RonsarLo]

No bullshit music to try and invoke feelings, no robot voice, no special effects. Clean, honest and authentic. It's real.

[@themchamburglar210]

Not a cell phone in sight.

[@DrillMusicListDaily]

@Brayden Dempsey idk what youtube u watching but almost everyone who is on this app is not here for the youtube shorts

[@lazyoso250]

Diners wouldn’t survive without cooks like this !! Hecha le ganas primo!!!

[@SD-hc4nj]

Simon

[@hvega8199]

Queríamos norte 👍🏾

[@mmaannllaa]

I agree. Just a small correction if you don't mind, it's "Echale".

[@franciscoramirez4179]

Eso!👍

[@JohnSmith-ml6yh]

Notice how clean he keeps his station while cooking. This chef is awesome!!! I buy an 8 dollar breakfast and tip him 12.... This man has ethics and more importantly heart!

[@animaladam5]

Clean? Hes dropping egg shells everywhere, this kitchen is filthy. Go look at a real kitchen like per se. and they are not chefs, they are cooks at a diner..

[@bryanelwell6268]

@@animaladam5 their short order cooks man, its not a 3 Michelin star restaurant

[@animaladam5]

Bryan Elwell I know, I was just commenting on the cleanliness, saying that it isn’t clean.

[@cammedls3532]

You pay 8 dollars for breakfast? That's your first problem lol

[@crimsonfancy]

@@animaladam5 his cook surface and station is clean. The floor gets hosed and sanitized at the end of the shift. Don't be ridiculous for the sake of argument and disagreement.

[@boulder89984]

A good cook is an artist. They have 10 stop watches in their head running and are able to load and reload memory. It looks like a game to them. I could watch this for an hour.

[@animaladam5]

CosmicStorm these guys are just pushing food out. Technique? Not a grain of salt, the scrambled eggs were done in seconds and sat on the plancha for 5 minutes too long. This is disgraceful cooking at best, taught by no one. Hacks, try putting these guys at per se and see if they would last an hour. These guys would leave crying.

[@HorseShit35]

CosmicStorm you think cooking salmon with pre steamed veg is hard? Ok then😂😂

[@RK831]

@CosmicStorm I am one of those guys. The fufu food just doesn't satisfy me as much as short-order food. You can never go wrong with the simplest dishes.

[@jameslenza3813]

I’m a line cook shit is just like a game. Timing is key

[@josegamon8011]

Very accurate comment 👍🏼🤙🏼

[@bushputz]

In the late 70's, I was a student breakfast cook at CU. My job was to keep up with the serving line feeding up to five hundred students per meal. In the 4 hours while we served breakfast I would crank out hundreds of fried eggs, pancakes, or gallons of scrambled eggs. I thought I was a monster on a flat top. One of the staff cooks had another job managing a nearby diner. She asked me if I could help her out doing short order because her regular short order cook was hurt. Man, that gig just Kicked My Ass. Made me realize how far I had to be to become any kind of real cook.

[@AtheismF7W]

Thank you for your service.

[@peluchinpower]

@@AtheismF7W you're welcome

[@King_Trollington_III]

shutup bitch no1 is clicking show more on ur lame ass story

[@joe1071]

And then you realized that they don't pay you enough even if you're the best short order cook in the world, and moved into a different line of work.

[@emzee4742]

@@joe1071 I'm no cook but that's me with my job right now,gotta be fast but under paid for over 2 years ain't cuttin' it no more,I'm not gonna work harder than I'm being paid to at this point.

[@bindig1]

That's a tough job. Have to be quick and the food has to be good. Much respect to all who do it

[@franklatin2411]

Peter Bindig 10 an hour job in majority of kitchens 🤔

[@animaladam5]

Frank Latin this ain’t a kitchen, this is a factory for sandbagged food. Didn’t see one grain of salt, eggs cooked to shit. What a disgrace.

[@tylerdurden5150]

Good and hot

[@animaladam5]

Justin Ruehl Probably not since i’m one of the sous chefs at per se, off the line for years. Plus I wouldn’t be sending hack food like this out. These guys most likely have done the same exact menu for 10 years, to where we change the 20 course menu every few days. Anyone doing the same thing every day will achieve this speed. This is chevys food, hack food, and nothing to admire .

[@salisburysteak5781]

adam torres wow way to be humble man you’re a real role model 👌🏼

[@ValiantPixel]

There’s something very relaxing and mesmerizing about watching these guys doing their cooking routines. I wish I could have a 6-hour version of this or something.

[@cameronstuart1397]

I own a local burger place and do this kind of stuff for 14 hours a day and it's so therapeutic

[@ValiantPixel]

@@cameronstuart1397 I don’t know if I’d have the endurance and patience to do that for so long every day, but in a way I’m jealous that you get to make people happy and improve your cooking skills in the process.

[@narcissismisadisease]

I could do the pancakes all day. Take a load off.

[@ATBSFiM]

humans of late capitalism 101: having the urge to watch other people doing whole work shifts after being finished with their own

[@JustHereToWreck]

@@ATBSFiM ohhhh damn, oh snaaaap bro, so damn woke bro, you are so enlightening bro holy smokes wow capitalism and the KZbin comment and humanity totally yup wow good one

[@SweetJohnnyCage]

I worked in a Long Island deli for several years, often taking over the grill during the breakfast rush. It feels so good to be in a flow on a grill. I actually miss it, despite not being paid much. I'm forever appreciative of the experience, though, as it made me a really confident cook, even for complicated recipes and techniques. That said, this guy taking the yolks out of the whites WITH THE SHELL is something I've never seen. Most places don't even use eggs for whites, they buy the cartons of whites and measure it out in a 1/4 pound side salad container. That's some serious skill.

[@King_Trollington_III]

shutup bitch no1 is clicking show more on ur lame ass story

[@joenuts5167]

I’ve done that since I was five

[@yungchainsm0ker298]

I thought it was known that's the easiest and most sanitary way tbr

[@SweetJohnnyCage]

@@yungchainsm0ker298 I've seen a bunch of ways, like dumping it from one shell half to another, just never seen someone use a shell to pull it out of the bowl.

[@_dre_718_]

We do not care

[@jasonlyle3818]

It's hard to find hard-working cooks like this, much respect for this guy.

[@BenFoilHat]

I’m like this. After 10 years it is natural. It would be difficult to slow down.

[@odellus]

you get what you pay for.

[@AdamAdam-bb2jg]

Unfortunatelly they're often still being paid about 20-30% more than minimal wage

[@ProdYaMom]

The money isn’t worth the work nowadays.

[@crimsonfancy]

Now a year later, even tougher to find committed cooks or kids that want to learn. They've figured out the grift. Cooking doesn't pay but satisfies a love of the action and pleasing guests in return. Im 30 years in and can't get away from doing what I've always loved. I still enjoy working on the line more than carrying a clipboard and making schedules.

[@cajetabunny1990]

Been a line cook for two years...and I’m not even this fast. I personally don’t like working a breakfast line but million respects to these hombres

[@Itsant33]

I had no line cook experience and the owner threw me into it after a couple months prepping and now I'm the fastest one on the back line

[@lyricalstyles]

I just started as a linecook going on 5 months with no experience. If your 2 years in it will take me a lifetime to get this fast 😂

[@marshallwysocki7126]

Passion I fueling this dudes speed he is in the Zone

[@Tyler-Bravo]

"and I'm not even this fast" After 2 years? Yeah..No one expects you to be. You will get infinitely faster. Even after 20 years, you will learn to get faster, learn different techniques, and become a better chef.

[@nikosfilipino]

As long as you're consistent with your cooking then that's what really matters. Speed only comes when you've done the same task over and over and over again that you don't even need to think about your next move and that's when your pace picks up. I was the dough boy for an Italian restaurant and I made so much bread that in a month I was able to put out 8 racks myself in 5 hours including mise en place and time for autolyse. Not tryna brag but this goes to show that as long as you are consistent, properly prepare your station, and stay organized through the shift you can build speed quick.

[@ChrisAldridgeNC]

I've always thought short order cooks had phenomenal skill. To be flipping burgers and frying eggs or whatever, all while taking in orders being rapid-fired at you is amazing! This guy is so quick, I really can't tell if he's cracking the eggs to scramble or tossing them in to crack them, and then immediately pulling the shells out. Regardless, that's awesome! And he's also constantly tracking what's on the flat top and keeping his station clean simultaneously!

[@AG-bx3ns]

Hes cracking them that fast, but theres twice where hes sifting the yolk out for eggwhites. I think there was one part where he might have fished out a shell.

[@ChrisAldridgeNC]

@@AG-bx3ns Ah, I see that with the egg whites now. Thanks for pointing that out! It's all SO fast!

[@manuelester7420]

@Get on the cross and don’t look back Very good. But tell the people what repent means. This is not the gospel. A longer thorough explanation is needed. Like how Philip taught the Ethiopian and Paul personally went to the home of the centurian and saved his entire household. It's not a 123 thing where I just say repent. The world doesn't understand. Repent really means to amend your life. Stop doing what you know is wrong and begin to do good and fear God with trembling. God is good but he doesn't play.

[@AG-bx3ns]

@Get on the cross and don’t look back shut up god nerd

[@lawrenceehrbar8667]

They must have been big pieces of shells. With the tiny ones that sink toward the bottom, it takes patience. One has to SLOWLY go after it with the fingertip, or it runs away. Lol. I've been there, done that about ten thousand times.

[@donaldkoszowski3789]

Started out short order cooking like this, 24 yrs later, I'm a chef. Have so much respect for these guys turning out big numbers, fast paced. You guys kick ass!! Keep cooking!!✌

[@wesleysnellgrove]

This is what you become when you strive to get better at what you do and take pride in your work. You have to get in a rhythm and develop a process. Over time you tweak and tweak until you reach perfection and it all just flows. Much respect bro!

[@lulumoon6942]

So much respect, and also a bit of sadness at the youth missing the opportunity to learn such pride and flow from a job well done, anywhere!!!

[@mikeydoesit905]

This is Johns Coffee Donut Shop in Brooklyn, been going for years always a good price and good service this man here is a machine this video doesn’t do him justice. Get the lemonade

[@zacharyswan4927]

As a chef, this is a humbling video. Makes me think back to when I was in high school working. Now it's all techniques and "pretty plates". Good old days just line cooking.

[@joekizonu9503]

FACTS. 33 years cooking, but I started at my grandma's place at 13 cooking hash browns, place in Lancaster called crazy Otto's. Hash browns came on one plate and eggs meat and toast came on another. All I did was cook browns during the rush, then I would wash dishes.

[@zacharyswan4927]

@@joekizonu9503 22 years cooking for me, but have held sous and executive chef positions the past 15 years.. Now, im a baker, lol. When my wife got pregnant and had to make some discussions and working 70+ hours a week was not going to work. I love the baking though, it's almost therapeutic...

[@Fudge1706]

I’m the head Chef at my workplace and when I plan the schedule for the week I make it a point to put myself on the line for 4 lunch shifts a week and i cover dinner shifts when my guys are on their day off.Being on the line gives me the most joy.Not sitting and staring at a Excel sheet looking at data and numbers the whole day.

[@Itsant33]

You don't really need to pay attention to the orders so much as the "all day" counts. You look at all the tickets, see how much you need to drop. Once everything is dropped, you need to have your setups ready before they finish cooking. Over communicating is key. That and fast af reflexes

[@marstondavis]

I tip very well for food and drink servers. I was taught this by a guy named Bob. We lost Bob last December. He was one of a kind. He's the one that had me watch the cooks, wait staff and other staff. Admire them for their hard work. He told me, 'If you can't afford to eat AND tip well, stay home and eat there.' Thanks Bob! I miss you. You made me a better person.

[@mars6433]

These guys don't make nearly enough money. Well done, boys !!

[@phillipdoucet7171]

I love watching this man cook. It seems like he takes pride in his job and enjoys being good at it. He is so in the moment and killing it!

[@lulumoon6942]

Work of art, wish there were more of it!

[@kingdavid7800]

Ive worked with many mexicans in restaurants and they are always the most hardest working people.

[@freesoul3371]

I've worked with Mexicans in machine shops when I was 18/19 and they were the laziest worst employees that would mess up and ruin parts regularly and waste material in the process. They had 10X more defective parts the quality control had to reject. Most ended up getting fired and the turnover was highest for them.

[@MichaelAussie05]

Hard work great skills always a pleasure to watch.

[@edwinbaez3656]

When I was in the Army, I was amazed to see how the Army cooks would feed breakfast to a whole Batallion. 😮

[@Gdwin12]

I can't even make breakfast for 4 family members on a electric flat grill & stove without over cooking eggs and allowing the bacon to get cold.(I look like I'm walking in circles in the kitchen)lol. Much respect to the men and women short order cooks that do this everyday!

[@quigonjinn5349]

Stay out of the kitchen then, you do not belong around a pot or pan.

[@sjtom57]

Doesn't matter what the job, I love watching a master at work.

[@Gdwin12]

There was a Short Order cook👨🏽‍🍳 at a deli that I used to go to in the morning before work. That guy was a one man show and let me tell you, he would get multiple orders and the amazing part was he would get it right everytime. The longest part was, customers that were new taking a long time ordering or changing the order a few times. Just amazing watching him crank out orders from the grill that was right in front like this video. He only had the owner and 2 cashiers that got the drinks. This guy made these guys look slow and of course they are not by any means. Just amazing to watch.

[@esinohio]

This man is just amazing. To keep up the rest of the staff has to be firing on all cylinders as well so kudos to them as well. When you see those eggs coming off looking as perfect as they did, you know he's oozing skill. So hard to do. I tried and made a valiant effort at this waaay back in college. Read that as I got asked to find other work because I stunk! On the upside the job I got after that turned out to be my door into an entirely different career. Much to the joy of diners everywhere :-)

[@satanicaleve]

this post give a hearty chuckle. Thanks for sharing!

[@xciceroguy]

Imagine what they could do with a bigger grill

[@jackfenn7524]

A bigger grill costs more money. The cheap bastards who own these grease joints want to get as much bang for their buck as possible. So they find people who will work fast and cheap. THAT is how you get rich!

[@FluufyPvPTM]

@@jackfenn7524 if you give them a better and bigger grill the worker will work better and happier

[@jackfenn7524]

@Roy Berg I think you know what I mean! (Okay, a bigger FLAT top! NOW are you satisfied?)

[@jackfenn7524]

@Roy Berg Unless you are an expert, and REALLY know wtf you are talking about, then stfu!

[@luiem3278]

make a bigger mess? generate more waste?

[@danmcclellan2451]

These men are working that flat top !! So talented 🙏🏻 👏👏👏👏👏✌️

[@lawrenceehrbar8667]

Yeah, that's what most call it today, differentiating it from the burger grill, which normally has bars. Anyway, it's actually a "griddle."

[@67tr876]

I will never understand how cooks can remember 20 orders and more flying at them and still get everything out. I could never do that shit in my life I'd be like what ???? After the first order

[@alexmoyers5049]

Coming from a line cook at a French restaurant in a big city, it's just something that takes practice, determination, and a lot of fucking up before you can get good at 😂 also the tickets are usually up in the kitchen so you can glance over every once in a while to remind yourself what to cook next.

[@MrEmmanuel678]

It really does take a lot of memory. But after a while it just becomes programmed in your mind. It feels so good being a line cook and knowing what to do and you just fuck shit up and get orders out with others who know what their doing. Always feels good.

[@garciabeto760]

after so many years personally speaking it just comes naturally and it’s a rush adrenaline rush fun and most of all fucking stressful 😂😂😂 but i love it , could not di anything rlsr

[@MrWeitblick]

@@garciabeto760 Respect to you Guys!!!

[@garciabeto760]

@@MrWeitblick thank you!!

[@Allenzo04]

that one dudes cracked.... totally dialed in

[@falcongamer1473]

If that guy got kids those kids better get to college because he works hard for a living

[@6sharks]

Prob won’t because you know he makes 2 dollars above minimum wage

[@yokedmonster]

college is a joke now a days. Skilled trades all the way.

[@falcongamer1473]

@@yokedmonster that’s right

[@chrismaggio7879]

And yet some how on a daily basis this man is called lazy or unskilled or some other disparaging word.... he's a master and a hard working individual, and I hope he is proud. This is where our food comes from and this is how money is made, and this is a man to be respected.

[@saltyandthebeefcracker4863]

What? How do you know this man is being insulted? Just because he is speaking Spanish? Stop the racism.

[@chrismaggio7879]

@@saltyandthebeefcracker4863 I'm saying exactly that! Stop the racism! I have known many many hispanic friends who face what I stated above. They work harder than I do, are educated or incredibly skilled, and yet because they aren't 6 feet tall with blue eyes and blonde hair they are assumed to be lesser. How did you take what I said as racism? I clearly stated the sh*tty way some good people are denigrated. Oh, and I have SEEN this happen many times, so I'm not assuming anything.

[@saltyandthebeefcracker4863]

@@chrismaggio7879 Sure. I have worked in kitchens for thirty years. This kind of abuse goes both ways. Your friends don't need your help. Blue eyes, blond hair? You are just making things up to sound like a hero. Pathetic.

[@realistmw]

they get paid pennies to work so hard

[@STEVEKREFT]

+Mike Woods isn't it sad tho. we train our bodies to be almost machine like pin point accurate with the hand eye coordination of the gods and we don't make s!@T. people gota eat tho. that's why we are here.

[@realistmw]

Poetry in motion beutiful to watch

[@phillazillared6673]

he does not get paid pennies you jack ass lol and before you go MEEEH DURP I DIDNT MEAN LITERALLY DREEPRERP he also broke so many health code violations it's ridiculous. he actually puts his bare hand in the food at one point.....

[@eddiebernays514]

+Philip Redoutey do you work in a restaurant?

[@nyck1d36]

how would you know dickwad?

[@thomasbaker3262]

Love seeing places where the cooks still have the 50s hats and jackets

[@lawrenceehrbar8667]

They only wear them cuz it's likely a law in their particular county. Otherwise, they would wear nothing, a baseball cap, or a bandana.

[@tgray2735]

While in college I worked as short order cook in a place that catered to the after bar crowd. It was the most intense, high pressure job I ever had. Later in life I worked for a type A a-hole who thought that being mean was the best way to get work out of people. I worked for him for 5 years. He hated that he couldn’t get to me and he tried hard. That kitchen prepared me for life like no college could.

[@lulumoon6942]

That's fantastic, and a great example of why no job is beneath you if you use the experience to learn and grow! I've had that kind of ball buster, knew it from the interview, but she could never get me to crack due to previous work experiences. It was hilarious. Here's to better times! 👍🌈

[@padarousou]

A chef that tries to get to you is just trying to make you better. like a drill sergeant grilling his men, all for the sake of improvement

[@Ladybug-uf7uh]

Talk about multitasking! Awesome! Thank you for the upload.

[@live2lift392]

My first job was very similar to this. Now im 15 year experienced with the past 2 years as an executive chef. I can attest this man's mind was racing, thinking atleast 15 steps ahead. Mad respect 💪

[@katlynklassen809]

Dudes like this make me proud to be human. This is good honest work and shows the quality of life achieved when people take pride in their actions above themselves.

[@painterpainting7056]

I used to wake up 4:30 in the morning and come home at 7:00 at night. I used to work like this in a diner for 12 years (family business) . I dont recommend this to nobody , go do another trade , if you want to be a cook , go work in restaurants. Avoid coffee shops and diners. I would rather kill myself than to do that job again , I had no choice, it was a recession and the store was busy because it was in an industrial area. Used to have 20-30 orders at the same time and they would not stop for hours and hours and hours, used to go home tired like a piece of *****.

[@bradleyhohner8775]

That's a stirring firsthand account of a grueling gig. Ouch. Thanks for sharing.

[@eriknervik9003]

I love watching this video again and again. I’m a truck driver in food service and I deliver to restaurants and while my job is demanding and I don’t envy the short order cook job. I see how hard these chefs and kitchen staff have to work and I admire it.

[@yoliirizarry5643]

Blessings for hard working men!!✊

[@FactStorm]

I love watchin cooks in action during rush time, it's very admirable - the hardwork, dedication and precision. I can never do it, but I do appreciate it.

[@johnhavlis9721]

Short order breakfast cooking is super intense. In my day we did 300 to 400 covers with 2 guys. My mind hasn't worked the same since. Much respect to those dudes

[@jamisonbernhardt3310]

It definitely tunes your brain a certain way. You learn to process quickly

[@lulumoon6942]

That's crazy, bet you miss the adrenaline rush!

[@johnhavlis9721]

@@lulumoon6942 The best buzz I ever had

[@lulumoon6942]

@@johnhavlis9721 You were in the Flow, nothing else like it.

[@sadeekali5294]

When Mexican chefs go god mode

[@thegreekguyviva-greece5881]

I wish we had people with that much respect for the job working with us. people like this are very hard to find

[@exsquidd1]

They're called Mexicans

[@hvega8199]

@@exsquidd1 mexiCANs

[@dualactionsurgilator]

I have run a grill for breakfast like this hundreds of times. It is not easy and you have to stay well organized. It is paramount to keep the grill clean as well to maintain food quality.

[@brionpollack1556]

You dont see too many short order cooks like this any more. Used to enjoy watching how quickly they cooked with orders being yelled to them by the waitresses

[@chryst1548]

Much respect. I was trained by a seasoned cook who has been doing this for 30 years, and got his start at Waffle House/Huddle House environment where this was the norm. My mind was blown instantly. To not have a ticket to look back at to ensure accuracy was insane for me. It's just as much talent as drive.

[@PatricioCharlie]

Sharing the flattop with another guy during a rush and not exchanging words...either they're an incredible team or they're secretly screaming for the other guy to get the fuck out of their way. It's one or the other with no in-between

[@baymabruno]

hes so clean! he's always moving..... this guy is a beat. i want to acquire that sawg

[@animaladam5]

That’s clean to you? Don’t bring any girls over you place dawg....

[@thuphung367]

@@animaladam5 HAHAh I agree doe that isn’t the cleanest place but it’s not like my place is the cleanest

[@oldcatholics]

Who is this gentleman? I hope he is well and can see this video. I have massive respect for this professional!

[@CuteCatFaith]

Wildly overcooked eggs! I worked a total of five months at two griddle jobs in the USA. No complaints on my part. These guys are both a mad ballet, and I'll never forget my 65 cent breakfast at a Spanish griddle counter on Union Square in NYC in '78. An egg, one slice of overbuttered toast, fresh, real orange juice, Spanish strained coffee with milk, and French fries. I was on a five dollar per day budget for a couple of years. The griddle guy was really nice -- he knew I NEEDED that breakfast and saw me counting the pennies! :)

[@zeusdawgable]

+CuteCatFaith 5 months is quite alot of experience in any field.

[@chappyoatagaurd9771]

if you look the left side of the flattop is off, he is holding them off to that side. probably over medium. would be fine.

[@kennethbrookshire6901]

To me a bunch of moving around and no plates going out..

[@bobsacamano6402]

I love watching short order cooks work. True skill right there

[@Kp-pk9nl]

Muchas gracias por tu servicio, senores!!

[@Romans219]

I encourage everyone to do that job. Most underpaying thankless job ever. He is not insane or even close

[@JayDogTitan]

I love watching cooks at work, It's a skill to be that fast and still make delicious food.

[@JTJUlian]

People come here to work and work hard. Apart form being away from their families they get blamed for americas woes

[@starlite556]

Mexicans do but muslims come for the welfare for multiple wives. They made having multiple wives in Washington DC. legal . Big checks ,Section 8 EBT. cards for groceries. Also Loaded Walmart cards. It is all true.

[@worldcitizen4113]

You know the chefs are good when you see them cooking and cleaning their station at the same time

[@gooby1926]

My boss told me, “the people will wait for good food” and we’ve been packed every day since I started (precovid) and since we’ve reopened it’s like nothing changed.

[@zcomz]

This guy is just amazing! The speed and skill of his short orders are mindblowing. Respect!

[@ericsanchez1989]

really not that insane, but you can clearly see he's been doing this a long time. welcome to our world.

[@ericsanchez1989]

@Roy Berg Nothing about being latino, you are looking at it the wrong way I believe. Any cook will be able to do the same. repetition and failure are two key components in any type of mastery, although there will always be different levels and ambition. Besides that, latino immigrants or any immigrant that has the ambition to provide for himself and his family will do the best he or she can do with the tools they are given and hold onto it by exemplifying job security.

[@chasemcpot7789]

As a line cook I was thinking the same thing. But I wouldnt mind taking my shot at this kitchen

[@davidgreen4084]

The only thing that blew my mind was his egg white technique that I’m going to steal. So fast he uses the shell to scoop out after cracking into a bowl. Never done that. I use my hands or transfer between two broken egg shell halves above a bowl until yolk is separated

[@ericsanchez1989]

@@davidgreen4084 crack your eggs into a bowl and then lift your yolks out. quickest way when you have cases to do. eggshell technique is good too.

[@DiegoMartinez-kv1sy]

Not going to assume you’ve never worked a line, specially a breakfast rush. The whole point is that they both have a music between themselves ; comradery.

[@cavalcadegavin]

That guy on the left looks like he have a sick tuned Japanese Compact or Sedan..

[@pedrov9185]

And this is after drinking Coronas are doing shots of Patron all night

[@t3nampahutado843]

Jajajajajaja simon

[@hugo-lr5wi]

Fin honestly lmao

[@ekobie652]

That’s the life I guess

[@watchmeyodel]

Admist this fast work, he makes cleaning his sector effortless as well. These are skills that are taken for granted by alot of franchise restaurants. Mad respect

[@ShakespeareCafe]

Art of flapjack flipping is brilliantly demonstrated here: you have to know the exact time to flip em...you only get one shot

[@SD-hc4nj]

When the bubbles begin to pop . Flip.

[@masteredwinepps3955]

2:04 YOU CAN SEE A RAT SCAMPER ACROSS

[@rfowler721]

Back in the days of real Roadside Diners , a cook we called 'Spider' taught me to fold toast..Have never seen it done outside central New Hampshire (Lakeport to Plymouth) . He Really DID have 8 limbs. 2 to stand on and 6 to cook plus serve (Slide)stuff down the counter to amaze folks with..And he didn't even LIKE the folks.. And Edie Morrison ..I miss You

[@esmeraldaportillo2646]

R Fowler whats folding toast?

[@blockhead8134]

dude ive seen a video on that guy i believe. dude was a bonified bad ass

[@donaldkoszowski3789]

It's satisfying to see people appreciate the workmanship and skill of a cook!!! Cooking for 32 yrs, short order, deli, restaurants, golf clubs. All can be demanding and difficult. My kitchen is between 120- 130 degrees in the summer and I'm 52. Cooks kick ass!!! Keep cooking!!✌

[@tbev3363]

I was a line cook, this took me back. Good job fellas 👍

[@monsterchoon]

Terry Beveridge Same cooking in a professional kitchen will teach you valuable lessons in life and then as a bonus you can learn to cook good food

[@tbev3363]

@@monsterchoon indeed!

[@jakobparker529]

I have alot of experience in different Resorts across the Country and from time to time have the pleasure of seeing the Line Cooks absolutely busy through a night of CRAAAAZINESS! Its dope to see how a great kitchen syncs up.

[@lawrenceehrbar8667]

And most perform better when super-busy. Less time "thinking," just doing.

[@JCosio-bs9xr]

Not insane, this is just your first view of what cooks in a busy restaurant are doing. I've been on a line with 15 guys working just as fast within a narrower space. First time I ever saw it, I thought it was orchestrated chaos.

[@Lil_coop10]

Nice! I also work as a short order cook. On a much smaller grill! I just uploaded a video actually lol

[@manifestationnation]

not paid enough even back then

[@Me-eb3wv]

At the time of this video they was probably getting paid $7.25 tops

[@youknownow1948]

These are the people that make America great. Wonderful people.

[@jak31337]

Lmao he's working fast to finish his tickets to get to that cigarette break

[@SD-hc4nj]

Yup. That's all

[@SD-hc4nj]

Still good and efficient work though

[@werewolfsaves2179]

That job will make you smoke more than tobacco.

[@SD-hc4nj]

@@werewolfsaves2179 well I've been doing it for 6 years + and I do smoke more...I smoke weed

[@padarousou]

That’s the only way to do work like this

[@RealPeterGunn]

Most of the very best Chefs of today began their careers in a kitchen very similar to this. This type of magic is what puts the interest in their mind to explore cooking as a job for life. The "maverick" chefs are the ones who started here and went on to become professionals. So when you look at these men and women working in front of a hot griddle, give them a *wink*, a tip, and a Thank You!!

[@VegasStreetLights]

DAMN THIS CONVINCED ME TO TIP RESTAURANTS MORE OFTEN

[@xxasy6027]

Too bad cooks and chefs don't get tips bro =/

[@celestialskies3012]

They do get tips. Usually, the waiters will pool in the tips and the will be dispersed evenly through the employees.

[@FlammyMcFlammington]

Usually not

[@alextogo8367]

+Celestial Skies those are usually only small restaurants. big successful kitchens increase your salary so no tips needed.

[@xxasy6027]

Celestial Skies Nope, maybe in some restaurants where the owner is actually someone who cares about their chef's and the quality of their food (or they divy up tips communist style), but it's a well known common practice that Chef's do not get tips. I've been a chef for 8 years at 3 different places. The only time I get tips is at catering events when people give them to me, face to face, while feeling generous.

[@Booredyeah]

This dudes station is also immaculate. Every movement he makes has purpose. A true professional

[@mickeymouze5]

i miss working at the restaurants and getting overwhelmed with orders.. but the worst part of all plus me breaking my back was getting paid only 7$.. lasted a year and half then quitted

[@JuanReyes-if6ky]

Exactly !! Don't be fooled by this video. And if you ask for a better pay , your gonna end up working 12 hours a day 6 days a week. I know at least it's a job but it's actually a living brutal nightmare of extreme hard work and stress.

[@tonyb7748]

When i worked for Syracuse university , we as breakfast short order cooks each had a 60" flat top to our selves. I initially thought it was over kill but the amount of variations to order made it a necessity. A slow day would be 350 orders and during the holiday or game night you could expect 1200-1400 orders per station per cook. The flat top is BOSS at knocking out mass production! I would go through a case of 48 eggs every 7 minutes to keep food fresh and temperatures safe.

[@ZeciriB]

Short order cooking like this is is easily one of the hardest jobs in the industry, everyone looks over you. I grew up with an immigrant father and uncles who owned restaurants, I was eventually trained to do exactly what these guys do. I’m 36 now, still in the business, and have only seen a handful of Americans that are capable and willing to do this job.

[@bay6671]

@yook mee Seems true to me

[@kiritimatiswan1986]

@yook mee you are just too stupid to know better, arent you cute

[@Hammertime97]

@yook mee oh here we go again Karen

[@ZeciriB]

@yook mee I’m saying the job is fucking hard and for the pay most Americans aren’t willing to do it, but illegals are happy to do it.

[@NF12222]

Setting aside your ignorant comment, considering there are diners in virtually every city in America that make food that looks exactly like this, that seems pretty unlikely lol

[@ronaldgiroux3307]

Multitasking is the name of the game! These guy’s brains are moving as fast as their hands! 👏🏼👏🏼👏🏼👏🏼

[@hotgusta]

To you customers out there, now I hope you see how you can totally screw up an entire kitchen when you try to change your order a couple minutes after the server puts it in.

[@D.VA_00]

Latinos always cooking amazing meals throughout all U.S restaurants, regardless if it’s American, Chinese, Italian food etc. If it taste good we back there making it happen ✊

[@bryanharrell6894]

This cook is certainly not insane. He is hard working, and very much in control.

[@paulwood5027]

Meant it in a good way

[@ruststar]

He is insanely good

[@automatedimagination]

He is overexerting and struggling

[@Fl0r1daMan]

I used to do this. And I was just as quick and efficient as this man. It’s tough. I’ll only go back if I have to. It takes a toll on your body after a few years. Respect.

[@lulumoon6942]

I could see that. Best I've ever witnessed was a totally tattooed, pretty obvious ex-con who wore headphones and never talked. He was AN ABSOLUTE MACHINE. You could tell, this was his way in life. He ALWAYS got a monster tip, no matter what he did with it, shared or smoked, he was a master. 🙏

[@CesarGarcia-dt3ex]

Who else is going to do such a awsome job.So donald think about that wall buddy.

[@elua991971]

Cocaine and 3 pack of Modelos yessssss Speed and intensity with precision 😤😂

[@chefdevil22]

HES DRYING OUT THOSE EGGS LEAVING THEM ON THE FLAT TOP>

[@donnawoodford6641]

chefdevil22 Do you think the heat is lower on the back burner?

[@rustybearden1800]

He knows exactly what he's doing

[@bradleyhohner8775]

You' re drying out my eggs with ALL OF YOUR CAPS>

[@bizfix11]

As talented as anybody in the world is at their own chosen profession. Lawyer, carpenter, banker, plumber. This guy (and his partner) KILL it!!!

[@Quiaviniii]

Guys, if you don't have anything better to say, don't say it. I am sure you guys are very fast or at least that is what you say. It is better done than saying it. I think this is a good video, but of course it does not show everything. I believe it is a great video and it is not about some dude who shows off he is a chef and works for so and so, but does nothing.

[@barbryll8596]

Two guys at the same grill. No bumping. I'm impressed

[@jamisonbernhardt3310]

Safety is not a option

[@raymondsoto2035]

Short order cooks are the bomb. Good food fastt

[@BradYaeger]

Line cook for around 7 years in my early 20's . 4-500 plates a night between just 2 main cooks , a prep and an expeditor . I'm 56 now and still have nightmares that I am back on the line and the ticket machine keeps running and I don't know any of the dishes . If you never done it you can't imagine the stress . Some of that tapping is to do certain things, but a lot of it is for rhythm . You have to keep all your limbs in constant motion . Either with the spatula or tongs , every cook will do it. Like watching a boxer . You have no hair on your arms, burns , and can pick up hot stuff that other people would drop. When you get off work you are pumping so much adrenalin you can't sleep without some "help". By the next day all that food is literally in the sewer and you do it again. But to this day there is almost no dinner I can't make in 12 minutes or less.

[@VOID_DEATH]

*As a Chef myself, I can tell you that the only thing insane in this video is the wierdo recording behind me watching as you take on the breakfast rush.* *All the while they stand there not helping in any way shape or form, Taking up what little space there is in the kitchen, Wasting both time and space as I'm breaking my back working over a hot ass stove!...*

[@Raptor00op]

I don't think this man is inside the kitchen and is instead recording through a window that peers into the kitchen. I hear a lot of voices too loud to be on the other side of a closed door.

[@wutanger9374]

as a former cook/chef doing short order and full blown dishes, it is great to see how even with cooking stuff considered unextraordinary by the average person, him using all the perfect technique and effort, constantly cleaning and wiping his flat top and making every motion worth it, this guy gets it

[@boyo1991]

See this is what the culinary professional field really is... It just happens to be very accessible. And if you don't go short order, I'd call you a pansy :p

[@revelationakagoldeneagle8045]

These two work well together, they certainly know how to get it done!

[@rammmin1]

One of the most stressful job I have ever seen in my life.

[@missgoldie6257]

Skills!!!!! I grew up working in a little diner. It's hard work and you're worn flat out when you're done for the day.

[@MrCura1989]

BEAST!!! MEXICAN THUNDER!!! MUY CALIENTE!!!