Learn to be a CHEF - Pro Chef Reacts

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New day, new video. We're here with Joshua Weissman as he teaches Uncle Roger the INs and OUTs of being a chef in the big city of Houston Texas.
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[@ChefBrianTsao]

Buy a DNA kit here : www.myheritage.com . Use the coupon code Tsao for free shipping” As an additional added bonus, you can start a 30-day free trial of MyHeritage’s best subscription for family history research - and enjoy a 50% discount if you decide to continue it.

[@mrtokyofrank]

The Yuan dynasty was a Mongol-led dynasty of China established by Kublai, grandson of Genghis Khan. Probably lots of inter-mixing of Mongolian and Chinese people. Hey you could be descended from Genghis. lol

[@ToxicDancebitch]

Even in europe lots of people have traces of mongolian dna. Given that they conquered almost all of asia, its not a big surprise that you have some mongolian dna inside you

[@annburlingham4563]

@@mrtokyofrank my childhood dentist was a descendant of Genghis Khan. my impression is that it's harder to have Mongol heritage with no relation to Khan than being descended from him!

[@fumoffu_l]

Came here to say the same thing a bunch of others did. Most people in the world have Mongolian in them because of Genghis Khan

[@FinalKillCamMan]

Hey Chef were cousin's you're part japanese..lol Great Channel! Keep it going

[@ZulqarnainAidil]

I like that he showed the very basics like safety and navigating around the kitchen. Like if you make a bad dish, you’ll just burn some time and money. You get into an accident at work you might Not be able to work anymore. Working in video production, safety on set is the first thing I teach them.

[@ChefBrianTsao]

1000%

[@bobd2659]

First thing I was shown on any set (though live production), and what I always ask for if not easily noticeable (in huge venues because it changes) is LOCATION of safety equipment/persons, then 'individual' safety of the event itself (flying, pyro, moving pieces...). 5 mins at the beginning is all you need to save 10 mins looking for something, and can save a life! Extinguishers, 1st Aid Kits (and AED), fire blankets, how to contact on-site medics, and the oft unknown "Doctors Seat". And, yes, I HAVE called out "Is there Doctor in the house"...and got a neurologist for a head injury.

[@doctorteethomega]

2:28 I cooked in several restaurants when I was young. I still say "Right behind you" when passing behind someone in a store. :)

[@Kim-en9gp]

The tip for the Korean way (as a Korean) once you get the peeling going, just hold the knife in place and keep it still dont move it. spin the fruit to peel and make sure the thumb never goes past the knife. When your done, cut the knife upwards (because its usually angled during the peeling). It gets really easy and convenient. I seen too many accidents when people peel it by pushing the knife or using the skin to peel more lol

[@ChefBrianTsao]

Thanks for the tip!

[@cannibalvegetableyt]

As an Italian, this is also how I was trained to skin produce as well🤘🏻

[@zackstoner4523]

We use to have contests as kids. Who could peel the entire apple without the skin breaking. Just one long piece of skin.

[@tildessmoo]

Oh, god, that kitchen etiquette bit takes me back. Behind! Behind! Corner! Door! I still yell behind when I'm passing behind someone as a mechanic.

[@ChefBrianTsao]

I do it at the supermarket lol

[@leafiiloran]

I feel like Josh and Uncle Roger should have a whole channel together, I love their collabs! My grandma always peeled potatoes similar to how you described, except she'd go straight down with the knife instead of all the way around. Just like you would with a peeler. But she always would have the knife facing towards her, and she'd stop the knife with her thumb, lol. I've actually seen that technique in a lot of older ladies in general.

[@fredojunior6635]

Peeling your veggies and fruits with the blade facing inward is safer in my opinion. I've learnt to do turned veggies during my french cuisine training by holding just like you did. The only time we ever peel outward is if the produce is too big to hold such as watermelon or a pumpkin. I've been working in several hotels and brigades I've seen someone got told off for peeling veggies and fruits like the guy did. And most Asian peel and cut their fruits and veggies that way especially in central Asia

[@erinlikesacornishpasty4703]

My grandmother always peeled towards herself, but she often just used a paring knife. My mother tried to teach me to do it the opposite way because some teacher I had told her it wasn't "safe" to do it how my grandmother did. Now I just do what grandma did. I have more control over my tools and never peel or slice my fingernails off 😖👌.

[@KaiserAfini]

Thank you to the editor for converting the temperatures, having the equivalent in Celsius is really nice.

[@mikahs7944]

Reminds me how much I learned in professional kitchens… miss it man I was so young it’s like nostalgic for me.

[@ChefBrianTsao]

🤘

[@el_dogetaco812]

Man, I'm so glad I'm not a chef, looks like a struggle. My respect is immense.

[@ChefBrianTsao]

the struggle is real...

[@el_dogetaco812]

Don't worry you'll make it, we all will.

[@FUnazis]

Yeh, oftentimes, when I'm cooking something for myself, and I'm getting a bit overwhelmed because I wanted to multi-task a bit, or find out that I can't cut/peel/whatever something quite as quickly as I thought while something is already on the stove etc.; I am always SO glad that I can slow down a bit and take a step back, knowing that it won't matter if I take rather too long, or even mess something up, because I'm only doing it for myself anyway (I have prepared food for friends... exactly TWICE in my life, haha, and other than that, just for my parents, but really rarely, so similar situation). I already get stressed at my work when I'm under pressure, and it's a very safe work, really your standard office sort of job, so yes, imagining that with handling knives and boiling water and hot oil and whatnot... It would be a nightmare for me. And I say that even though I actually quite enjoy the act of cooking by itself (again, only in a relaxed environment where nothing is at stake). So yes, also from me, very, very much respect to the chefs!

[@ap_mess]

the thing i tell people when it comes to cooking is that you want to touch your product as LITTLE as possible. that doesn't count when you're cooking the product, but when preparing and plating, every additional touch is ultimately a negative towards the end product. which is why you see SO many professional chefs with tweezers when it comes to plating--they understand that the fine balance they've created with their dish can be ruined in an instant by touching the product with their hands, introducing oil, salt, and anything else they've been in contact with (even if cleaned). i really enjoyed this reaction, you're such a consummate professional!

[@Shinino_Kage]

FYI, Uchi was originally in Austin (2003) whereas the Houston location opened in 2012. I went to Uchiko around 2010-11 (sister restaurant) and it was very good (if pricy). I'm sure Houston has a great restaurant scene (it's a huge city, I'd expect this!) but so does Austin!

[@lefdee]

“Behind, corner, hot pan, coming around, careful sharp” Are things so burned into my mind I catch myself saying them not even in kitchens. Oh and “stagger the frickin tickets!”

[@ChefBrianTsao]

“Stagger the tickets” YES!

[@SgtBuck01]

Something I did when a kitchen was too noisy was a simple hand on the shoulder. No squeezing, nothing weird, just a touch with enough contact to say "Hey, don't back up." It was something that I used when I started working in warehouses where the noise was even worse. For other workers, it was a little weird, but it was preferable to someone spinning around with an exposed box knife.

[@GhoSTiNYC]

You need to get Viet-Cajun in Houston. Love Saigon House and Crawfish Cafe.

[@andrewgamez7973]

Been to Saigon house loved it. Need to go to crawfish Cafe. I live in southeast Texas so maybe one day I'll drive that direction just to try it.

[@mirandaandrews2872]

Viet-Cajun😮that sounds amazing.

[@williamlazenby314]

I work in construction, we kinda do the same thing with "behind" but it's more like "coming from behind, watch tf out bro!!!" 🤣

[@ChefBrianTsao]

😂

[@adamstewart9450]

The church I went to as a kid was an old movie theater so it had the double swinging doors. The pastors wife came out with a tray of hot coffee at the same time I was going in. Needless to say I learned the "hollar before you go" lesson early.

[@ChefBrianTsao]

OH NO! 🤣

[@Larissas_random_videos]

Brian: "oh, lights went off" Me, a South African: "Ah, loadshedding."

[@Foxandxss]

Interesting the peeling bit. I never seen someone doing it that way, with the sharp side going away from you. As Tsao mentioned, I also learnt from my mother. We move the knife toward us and we use our thumb as a stopper. If the knife is sharp, you don't need to apply too much force so it won't cut you when it hits the thumb. Also for oranges, I do prefer to do "pole to pole" cuts like 4 of them, and then with my fingers I pry the peel. That of course, for personal consumption.

[@SquidandCatAdventures]

For a while, my cat was quietly coming over to sit softly against the back of my legs while I was cooking. She did not meow "behind" at all. I freaked out when I tried to step back. She stopped doing it.

[@chyhart]

the rule of 3 is in many things Design. Photography, item placement on shelves, the bows in my christmas tree :D Pro decorating tip - Rule of 3.

[@chrissolace]

When I worked “in” the kitchen (more like a server than a cook) when we were taking food out, we had to pass some large, one way doors (push to go in, pull to get out). I didn’t know knocking as a thing (nor was it established) so there was an incident in which someone pulled the door as someone was pushing with their back and some food was spilled… And we couldn’t leave it open since we didn’t want kitchen noise to get out I think.

[@scruffymcgruff]

Another banger Brian.

[@ChefBrianTsao]

Thank you!

[@mirandaandrews2872]

I like that the DNA search shows actual places in Asia and it doesn't say that it's 100%Asian

[@oag8528]

Oh man I miss Houston food. You have to go to: Ninfas, Brown sugars, los amigos, the palms, Korea town . . . Man just go for about a month and eat in and around town. But at some point you have to go to the Village (rice village I believe it is) and see the end of the world. A Starbucks across from a Starbucks. It was there not sure if it still is.

[@EricDoesFitness]

Just from watching Hell’s Kitchen & other cooking shows I naturally say behind when walking behind anyone even not in a kitchen 😅 and “heard” when people tell me things

[@icybones152]

Reminded me of when I worked in the kitchen training up my staff etc. Everything labelled, everything in its place, good memories but hard work. Yes, stinking hot in summer, needed to go to the coolroom extra times (LOL) but winter was lovely. Don't miss it - too many idiot restaurant owners.

[@Colourless4]

I was in Houston recently. The food scene there is great! I want to go back and explore more.

[@segreen1046]

I do part time as a host, I HATE to go through the kitchen part! I know my shoes are non slip but they don't feel that way! But, come to Houston, come to Chinatown, I have relatives in Hong Kong and they've visited and agree it's excellent!

[@janong9873]

OMG! Chef Brian is a descendant of Genghis Khan!

[@ChefBrianTsao]

lol

[@janong9873]

Chef Brian I appreciate your reaction videos as you are very entertaining and also are qualified to critique the videos. You're an actual chef and not some random youtuber just talking shit.

[@ChefBrianTsao]

🙏 thank you

[@janong9873]

@@ChefBrianTsao Some chefs who do these reaction videos are a bit on the bland side and some youtubers who do it are entertaining but dont have cooking expertise on what was right or wrong or why this technique was used.You combine the best of both worlds.

[@OrlandoBreloom]

In the UK we say Backs instead of behind when going past someone else

[@cannibalvegetableyt]

I'm from SW Houston, the food is probably the best part of the city. The original Ninfas, the Westheimer Becks Prime, VietCajun, The Papas Group Restaurants, the cafes at Rice Village, Khoi BBQ, and take your pick of mom and pop kolache huts. Trust me, you want a kolache. PS: should you find yourself in El Campo, visit Mikeska's BBQ: not only is the Q great, you can see the wall of stuffed game animals that Barabara Bush shot 🤘🏻

[@TheRealYDA]

Another Reaction! Haven't Watched yet but I Know it will be good!

[@wiltchamberlain9920]

I love the little editor cartoon. And it’s been cool seeing him in a couple videos. One of my favorite channels is Markiplier and he often banters with Lixian, his editor. It’s good stuff. Not saying that you should specifically do that, but just saying that it’s something in videos that I enjoy.

[@ChefBrianTsao]

🤘

[@abdur-raheemlee8671]

Is that the packet egg fried rice I see in the background?? 👀👀👀👀👀 Still loving the content! Keep it up!

[@ChefBrianTsao]

Yes it is! Lol

[@bobd2659]

LOVE that you have an office knife! Now we just need you to get some 'traditional' desk whiskey so you can drink along with us! lol

[@ChefBrianTsao]

It’s gonna be fun!

[@Hank.Will.I.Ams.]

That's how I learned to peel apples and whatnot too!

[@KaiserAfini]

Wouldn't it be easier to have the recipe references on the walls near the station that assembles it?

[@eriktabbers3599]

In the Netherlands we peel apples and mostly potatoes that way your family (mother) did as well. It's just a "common people's" way of peeling I'd say. But it's not unsafe if you hold it correctly en don't move it up and down into you hand. 😂

[@Lazy-Monkey]

Non slip shoes don't seem like they work too well on a kitchen floor, UNTIL you're wearing something else. Then you realize how much of a difference it makes.

[@ChefBrianTsao]

1000%

[@faizamirudin8053]

You need to do react on Josh against Michellin Star Chef. You will be amaze 😮

[@justinchimento5654]

I have PTSD from working in kitchens working with mandolins

[@ChefBrianTsao]

Every kitchen worker has lost a little bit of finger tip on one of those

[@Synthia17]

Now I kinda want to see you react to like kitchen nightmares with their horrendous restaurants on full dramatized display

[@briang741]

Go to Truth BBQ in Houston. Brisket, ribs, turkey with white bbq sauce

[@ChefBrianTsao]

🤤

[@viktorville8838]

Lol, even in a chain restaurant, you say behind, here, coming thru

[@mirandaandrews2872]

I loved this video. You have great reactions and I like the knife it looks like it belongs in a horror movie. I hope you get to show it off in more videos. The lights going off and you trying to turn them back on was the icing on the cake.🤣🤣🤣🤣🤣🤣beautiful

[@ChefBrianTsao]

🤪

[@amberyoung4425]

This was pretty cool! Even at my house we say something when we're behind someone (I have a tiny kitchen and lots of people live here)lol

[@ChefBrianTsao]

Words to live by

[@mikelee8937]

My being the dad of a toddler, that handy knife frightens the hell out of me.

[@ChefBrianTsao]

Don’t blame you

[@NelsonBoy2734]

amazing vid love it.

[@Believer3_]

3:57 why do you have thay deadly looking knife 😂😂

[@ChefBrianTsao]

😂

[@davidticson8500]

MAN i love this vid haha

[@ChefBrianTsao]

🙏

[@Seandavidgale-]

Is that a eddie van halen guitar in your background? 🤟🤟

[@verentyee5413]

Thank you for your input on this video as well as mentioning MyHeritage. I gotta look into that once things are more settled, given I have been wanting to better understand my mixed cultural roots for several years. Similar to you, I am 75% Chinese and 25% Korean.

[@ChefBrianTsao]

🤘

[@ThexCatmanx]

That little bit of Mongollian could be from Ghengis Kahn O.O

[@ChefBrianTsao]

Probably, his seed is everywhere lol

[@joa8593]

Wouldn't it make sense to put a corner mirror? That's common in backstage areas to avoid serious accidents. As a Japanese kid, I learned to peel apples by using a paring knife and pushing the fruit into my fingers/the blade with my thumb. Is that an Asian thing?

[@j2p268]

It's good that uncle guga teaches Uncle roger how to cook steak

[@RPGEmperor]

When I worked on a kitchen we always have the recipes with us so we do it properly

[@ChefBrianTsao]

So important!

[@blankfrankie3747]

I think I know why they slice the steak to plate it - that portion was tiny.

[@PaperHeartWF]

Hey I just found your channel, I really like your stuff! Easy listening and fun content, I subscribed pretty much immediately :)

[@ChefBrianTsao]

Thank you 🙏

[@ForTheEmperorOfMankindo7]

imagine chef brian being the great great great grandson of Genghis khan lmao.....

[@phloxiana2000]

If you’re ever in the Houston area, I’ve got a few suggestions: Tay Do: Family-owned place. Been around for over 20 years. Many choices to choose from. My parents like their Canh Chua Cá and Cá Kho Tộ. Tan Tan/Jia Kitchen: Family owned-place. They have one restaurant in the Bellaire area and one in Asia Town Katy. Great stuff. Highly recommend the Special House Rice Cake.

[@ChefBrianTsao]

Oh! Thanks for the recommendations!

[@catherinejones5807]

Hi, Chef Brian! I was hoping you would do a reaction to this video when I first saw it. Always enjoy Joshua Weissman’s and Nigel Ng’s videos. It’s really interesting to see a little behind the scenes in a professional kitchen. I’m really looking forward to you visiting the Houston restaurant scene. Maybe connecting with Joshua Weissman? Lot’s of potential content for future videos. Another great video! 👍🏻 Keep up the good work and take care!

[@ChefBrianTsao]

I hope so! One day, I’m def overdue to visit!

[@massomouse1556]

If you ever make it north of the boarder to Toronto, I recommend these three places just off the top. A small creole steak and seafood house called New Orleans, I know it's corporate, but, Kinton Ramon, and if you're into AYCE, also corporate,, Spoon & Fork, a great sushi house banner from and Asian/Japanese fusion steakhouse brand.

[@ChefBrianTsao]

🤤

[@michaelmoorehouse8440]

This is why im going back to college

[@ChefBrianTsao]

Smart! Lol

[@msqunhua]

The old guy made the 🍊 look like 🧈 with his smooth 🔪 skills!

[@Dakforever1]

kitchens have ovens and ventilation systems witch make it easier to sneak up on people unexpectedly

[@ChefBrianTsao]

Haha

[@eltonput420]

Hi chef, im ur fans from indonesia, i really enjoy watching ur video, i wish u can visit my country one day

[@ChefBrianTsao]

Thanks for watching! I’d love to visit Indonesia one day!

[@svenkenway2962]

I really like the new studio but I prefer dark background like previous studio

[@ChefBrianTsao]

👍dark background coming soon! Haha

[@u140550]

I’ve worked in food business, and some of the things he did was wrong. Although in the food places I’ve worked in, we don’t use the knocking when going into the walk in freezer/chiller; but maybe it’s changed? We all just went in n out when we needed to get something out, or in. This was especially true when we had to rush, because service was picking up. Hmm I guess if I work at somewhere new, I’ll implement that.

[@CidVeldoril]

Fun fact, if you call someone in Germany "Chef" you have called him "Boss". Chef is our word for the boss of a business.

[@sailorjupiter814]

SO much information from the video and you. I have to ask about the knife you used to show chopping. My grandpa had the same and was a great cook. What is it used for? He has passed and now we have it.

[@ChefBrianTsao]

I actually got it at a yard sale, thought it looked cool haha

[@darksendkilla]

EDITOR JORDAN CHIBI MERCH WHEN!

[@jimburlington8488]

Man, Mongolian BBQ is so good I'm getting hungry and I just ate.

[@stephenkywong]

My chef was teaching a cooking class and was stabbed by the student knife because he was behind the student who was not familiar with the term

[@ChefBrianTsao]

🤦‍♂️

[@arsyfoox]

Have you heard of meal cards?

[@kortova1232]

I used to see my family peel apples the "Korean" way when I was little. It never struck me as somn that wasn't the norm and now I'm wondering where they picked it up from

[@Fettman89]

4:06 Dang chef, is that your fish gutting knife? That looks hand forged.

[@ChefBrianTsao]

Lol

[@shirokanzaki15]

5:05 speaking of brunoise, reminds me when Uncle Roger shitting Uncle Adam about the cutting technique lol and speaking of heritage, Mongols eh... I mean Genghis Khan and his army playing around too much across Eurasia (Mongol Empire) throughout history especially Central Asians (Turkic groups) hehe speaking of which, I wanna see Chef react some Uncle Roger day job weejios (Mei Mei, Bubble Tea shop, etc.)

[@mirandaandrews2872]

I watched it again

[@grizzlycountry1030]

Novince? Is that something like a Novice?

[@catherinejones5807]

Hey, Chef Brian! Check out Joshua Weissman’s latest video where he makes/compares his fried rice to Gordon Ramsay’s fried rice. This would be a good one to react to.👍🏻

[@lolineskurukuru]

nice

[@laurabustos6560]

Was it on purpose that your ad about ancestors cut in at exactly the same moment Uncle Roger was making a procreation joke?

[@michel4rthur]

Imagine him in Gordon Ramsay's flagship restaurant or Hell's Kitchen.

[@ChefBrianTsao]

Omg lol

[@faustinosolis3967]

Hey man you better check that Mongolian result. I forgot the name of the organization, but if you happen to be a descendant of Ghengis Khan, I think they give you a free meal 😅😅😅

[@ChefBrianTsao]

No way!!!

[@zackstoner4523]

First days are the worst! I hate that in reality its going to take probably a week or two. Until ill be comfortable and then my work and my personality are far more consistent.

[@grizzlycountry1030]

I absolutely hate seeing odd number things on plate.

[@felderup]

heh, we see you were raised in the states, using centimetres in your conversions.

[@laradioken]

Doc Martin's were the best to survive on those floors.

[@GGysar]

8:11 Germans, at least my family, do it this way too, not just koreans.

[@Mnguyen92]

When is your collab with nigel

[@ChefBrianTsao]

One day hehe

[@rev.paull.vasquez4001]

Yeah! I appreciate Chef getting to hang out with Nigel & everything, but I want some vicarious enjoyment too! :-)

[@eranshachar9954]

I enjoyed this video so much. More than a shared video of you and Uncle Roger I want to see you do something together with Uncle Joshua. I don't know if you ever met Joshua in person but I think that if you two created a dish together it would have been amazing to see. As for Mandolin if you ask me no thanks because it's extremely dangerous more so than a decent sharp knife what I would have used. You know how many cooks I've seen injure themselves? Injury rate with Mandolin is much higher or a burn for God bids. And I have seen how important it is to warn. I once saw a cook walking behind a chef without saying a word, the chef didn't notice him and the guy got slightly stabbed with no major injury thank God. But it's just an example as to why you need to warn someone that you are walking behind him- He could be with a knife in his hand like in this case or with a blazing hot pan you don't want a burn either. So be alert people and avoid disposal injuries.

[@vanderncalmus1160]

....Before anyone says anything.... This is a joke...this comment is meant for comedic effect. Does it hit close to home? Historically...yes... But that's why we call it "Dark Humor" damn it! Chef Brian: Mongolian? That's unexpected... Ghost Of Genghis Kahn: ...Is it?... Is it really?... Much like the Vikings when it comes to the UK I think that when it comes to Asia a little bit of me is in just about everyone...

[@Kris_not_Chris]

the mongolian probably comes from Korean and northern chinese heritage due to history

[@millistiah874]

What is your favorite sandwich at your restaurant?

[@ChefBrianTsao]

The Steve Byrne!

[@patrickcastel3721]

you should react to the bear

[@ChefBrianTsao]

Man that was a good show

[@janong9873]

Chef Brian, Joshua Weismann is using Uncle Roger as slave labor. Haiya.

[@ChefBrianTsao]

lol

[@xkiyori]

Seems Koreans and Japanese peel the same way!

[@michelbrand1470]

So arre you a leftie or is your cam mirrorred?

[@ChefBrianTsao]

I’m a lefty!