Young cook under pressure in an elite kitchen | Chef de Partie

Young cook under pressure in an elite kitchen | Chef de Partie - by Ágúst Þór Hafsteinsson

Рет қаралды 74,523

Күн бұрын

Пікірлер: 75

@lexghostman 4 ай бұрын

Worked at a steakhouse, prepping over 200kg of beef to make hamburgers, cutting steaks and prepping the mis en place. First week I felt sick to my stomach, the pressure, heat and swears were too much. But I endured, learnt the whole menu (over 40 different burgers with different toppings and fillings) and did more and more. The hours were extreme but the pay was great at the end of the week. One day the boss/chef comes in and was laughing at the easy flow of orders coming in, I was focused on delivering the ingredients and getting the commands out. Then he calls me by my full name and says there was a f**k up with a client, the bread was cold (piece of mind that was not my station) he looks at me and grabs the hot burger and throws it at my face, hitting me hard and everyone just looks at me not in shock more with relief, small grins on their faces. I stared at the owner, my eyes piercing his face, I could see on the corner of my eyes the others put their heads down and continued while the boss was ripping me a new one. Turns out the bread used was to be thrown out, my job to get it done but not before service, I had placed a cover and label over the basket saying to not use. My colleague didn't read sh*t and just used it cos he wanted to make up for lost time. When he realised he screwed up, his head was down, so where the others. I was alone for that brief moment just gazing into the bosses eyes. When he left it was then and there I decided to leave. I had enough. That was my last week and weeks later others followed my path, found out they had to put 5 cooks in my place (at the same time) cos they couldn't manage the station. Years later I met the boss again, he told me he knew it was the others but had to make an example so he used me as one...I told him I know in this business it's not fair, but to accommodate them rather than keeping the good one you lost. I later left the country and worked solo, becoming number 1 in the whole city I was working at and did the best. But that night, I'll never forget

@Goatjo_lethimcook 4 ай бұрын

this sounds pretty fake, whats your name and restaurant? sounds way too good to be true

@lexghostman 4 ай бұрын

@@Goatjo_lethimcook it's in Italy the place is called timeout steakhouse

@Goatjo_lethimcook 4 ай бұрын

@@lexghostman thanks for letting me know, I’ll message you before I visit

@lexghostman 4 ай бұрын

@@Goatjo_lethimcook well I don't work there anymore and this was about 10 years ago...I have since moved on...different country different job

@jaamieeeex 3 ай бұрын

Yeah that just didnt happen in reality did it.

@robinboutard6633 4 ай бұрын

already no chef or cook would throw away food just because there is 10 grams more or less... (even less salmon!) and then me, a chef gets angry like that with me in the middle of service I'm breaking!

@Madison.Snowden 4 ай бұрын

I remember doing a trial shift for an apprentice chef position. The head chef arranged for it to be on the night of a big catering job for a wedding, I guess to test how well I could take as much pressure as possible. As I was working I was talking to another staff member and having a laugh, the chef screamed at us "stop fucking talking and laughing and work!", I was helping with plating the meals up things with him yelling "stop making a fucking mess!", so I thought I was doing terribly. He was insulting the wedding party the whole shift, yelling profanities at everyone, it was bad. At the end of the night he was a different man, casually chatting and laughing with his staff over a cigarette, he told me I did great and he would love to take me on as an apprentice. I never went back 😂

@АртурГирка-д4ш 4 ай бұрын

service is service. there is no need to take what happens on the service as personal

@ServusChristiPaulus 4 ай бұрын

@@АртурГирка-д4шye classic psycho talks...had a chef talk me that dogshitt talk when I was 17 starting in restaurant...now 25 I would never aloww some piece of trash treat me that way

@apratimdinda9670 4 ай бұрын

It's your loss. You lost a good mentor. I faced a similar situation earlier in my career and I am glad I decided not to take the insults personally.

@ServusChristiPaulus 4 ай бұрын

@@apratimdinda9670 Just say you have no self esteem.

@vladimir4526 4 ай бұрын

He was relieving his stress by treating you like shit. Its disgusting how accepted it is. Excusing It with things like "well he is a really good cooker/mentor, only service matters" etc Truth is, this is an awful way to deal with it, by putting it on others, and yeah people arent perfect, there's much pressure going on, the problem is no desire to change because its seen as normal and not as an improvable aspect. They teach u how to cook but not how to deal with stress.

@dawang461 4 ай бұрын

Amazing! People need to push other people and themselves to the perfection

@jellevangorp2302 4 ай бұрын

‘Salmon’ was a better version.

@lukaskrolgames7771 2 ай бұрын

i was about to write that

@rioantoinedesainth6877 Ай бұрын

I would say "Different level". Even I wouldn't bring a new guy to the service without seeing him first cooking. Responsibility!

@Hacienda_27 Ай бұрын

Eh, idk, Salmon seemed forced this seems more naturally realistic

@kakuishit3668 5 ай бұрын

My chef threw me a cabbage and I throw it back we fought and next day we celebrate 😂

@correttaskm3479 4 ай бұрын

😂😂😂😂😂😂😂

@herbiglucki3825 4 ай бұрын

Food waste is such a fkn crime. I dont`t care if there`s pressure in the industry. Food waste has got to stop.

@Darkstar_81 4 ай бұрын

Work in an office do you?

@jaamieeeex 3 ай бұрын

You must surely know this isn't real, right? Chefs don't throw away portions of fish if its 10g under/over portion size as the margins of profit as so lowwwwwwwww

@Hacienda_27 Ай бұрын

@@jaamieeeexdepends what restaurant and who you work for Food waste does exist but it's only because of either bad timing management or menu conditions, cant save veg trimmings for A stock the restaurant doesn't make, you know, so it's weird, like, A restaurant would rather just buy powdered stocks rather than convert their waste into them, etc etc The worst is just inconsistency in general, more consistent in portions and prep is more food with less waste but consistency in cooking and plating is the key to more customers and a return of diners who have experienced the food consistently good

@jaamieeeex Ай бұрын

@@Hacienda_27 I was specifically pointing out the weight of the fish. No restaurant is throwing out loads of portions of fish because it’s 10g out. Only very high end restaurants have specific weights as they all have to be exactly the same every time. They’ll have apparatus to make sure things are perfect so they don’t have to waste portions as the profit margins are so low.

@nguyentule305 4 ай бұрын

No chef should ever throw away food that way. It's a sin. Need to respect your ingredients!

@Darkstar_81 4 ай бұрын

Never fucked up before?

@jeankroeber2481 2 ай бұрын

Fabulous film. I have worked in a restaurant...I know!

@juangomez5837 4 ай бұрын

Quite realistic, I could feel all the anxiety of the the kitchen 🙃

@miguelsabio6364 4 ай бұрын

modern slavery, but it is romanticized

@Oaken_head 4 ай бұрын

Well… that’s a pretty chill atmosphere to be fair.

@Darkstar_81 4 ай бұрын

Though that myself.

@reptarbun Ай бұрын

I was a professional boxer at one point. Obviously for most it doesn't pay very well, so I had to do the odd jobs. I think the one job that I could not do and quit after 3 days was in a professional kitchen. Granted, my friends who are professional chefs/cooks say that I was trained for failure. Never cooked in my life, even at home, and they trained me for an afternoon then put me in dinner service on the first day. I was taught how to make salads and crepes, simply enough... but then I remember when the order of 10 crepes came in at once and I was like "..... well..... damn.". I remember thinking that I could probably survive there if I REALLY wanted to, but there was no way I could train for boxing and cook at the same time. Why would I work extra unpaid hours for a job that I was not considering a career in? Also, I was also not willing to hurt my hands working there for obvious reasons. But even if I wanted to stay... I wouldn't say it's as hard and risky as pursuing a professional career in athleticism... but hell, it's high up there. Much respect to cooks and chefs.

@Hacienda_27 Ай бұрын

This has to be the best iteration of just wanting to be A CDP in general

@fernandobarrientos8326 4 ай бұрын

Awesome

@Pona1234 4 ай бұрын

Yep that’s how it goes

@elenaotayde5118 3 ай бұрын

I cook salmon I like it ❤❤❤ I'm watching from Manila Philippines

@adebayobabatunde3531 3 ай бұрын

I was more frustrated than him. Then I told my head chef let respect the uniform and go outside for one on one combat fight 😅

@aykut0000 5 ай бұрын

good but ı'm hungry

@demonjoker123 4 ай бұрын

yeah, u really don't wanna put oil on burning wounds, water > rest

@justinmorancie3111 4 ай бұрын

thats pickling solution or something acidic

@InspireWires 4 ай бұрын

A loot off salamon been wasted, could do nice staff food 😮

@macau1993 4 ай бұрын

Thanks

@ΠαναγιωτηςΛαχανας-σ7δ 5 ай бұрын

🔥🔥👏👏👏💪💪💪 kitchen life

@optimisticnihilist3417 Ай бұрын

There's absolutely no way any chef is throwing away whole portions of expensive product because they're ten grams under target.

@JackalJBlack 3 күн бұрын

for Elite kitchen , everything has to be in order, and if you have "stars" every headchef would kill you befor loosing one, caus ethe quality has to be on its peak...every time

@yes96 4 ай бұрын

Anyone who passed in this situation hit me like and let's talk each it was sad moment but when you realize that it was funny ♥️

@miriambellas 4 ай бұрын

PTSD KITCHEN 😂

@tikaramaryal4560 4 ай бұрын

❤ love it , can do attitude 🎉 #positive

@DavidCoulsonJ 4 ай бұрын

Well done young man

@lliamjurdom9505 4 ай бұрын

for a moment then i thought they were both going to kiss at the end ...

@Miamicop100 4 ай бұрын

Some headchef are just very cruel and dumb, but a lot of them have the pressure on themselves, as they are responsible for what goes out the kitchen...so I can understand that aspect of it...but rather tell the young lads how it is done...and show techniques, and make them get the feeling for the ingredient rather than pushing a specific number...120 grams is very specific, and the customer wouldnt notice the difference between 118 and 122 grams...so give the guys a rest...ps...I have worked at pretty good places as a chef in my life. So I would know.

@nyxmuco 4 ай бұрын

YES CHEF REAL KİCKHEN

@jasonweir1989 4 ай бұрын

Quite realistic except from all that salmon going in the bin, the guys GP must be wild lol. Even in it isn't up to the chefs standard you would never find a chef throwing away perfectly good produce like that.

@binkbaf 4 ай бұрын

Why i can't stand those scenes in the bear with carmy only throwing food.

@jasonweir1989 4 ай бұрын

@binkbaf I tried watching it, think I got to season 3 but I was doing a 12hr shift then coming home to watch someone else do a 12hr shift. It was too much lol

@NickClay-ur6df 3 ай бұрын

Are restaurants typically like this? In terms of atmosphere. Because the one i work at is completely opposite, always very chill.

@jasonweir1989 3 ай бұрын

@NickClay-ur6df yes and no. I've been a chef for 20 years and found the high end restaurant's I've worked in are like this. They are very intense , nowadays though I just work in a local pub which is a far more relaxed environment.