Leaving A Job That I Love

People have been asking me why I left my last restaurant I was at and what's next so here is a nice little video I put together for that. Working in the restaurant industry as a cook or a chef is hard but worth it, and I hope everyone who watches this maybe learns a little bit of life lessons from this. Happy to be full time on my own stuff now, and I'm even more happy that this KZbin fam is here for the ride.
I'm not leaving the restaurant industry forever, only planning for more but on my own time now. See you guys in the next vid!
HUGE THANK YOU TO EVERYONE WHO PARTICIPATED IN BEING FILMED IN THIS AS WELL AS TO THE RESTAURANT THAT I WORKED AT: UCHIKO (based in Austin Texas!)
Big shout out to the Chefs and cooks of Uchiko (Ed, Lance, Zach, Cristian, Willy, Cameron, Danny boi, Ian, Jake) for allowing me to come in to a job that I had left to acquire much of the footage that you see here. Much love and I'm gonna miss you guys.
FOLLOW ME:
Instagram: / joshuaweissman
Twitter: / therealweissman
Facebook: / thejoshuaweissman
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Ingredients you'll need:
Passion and humility

[@vashxux]

Worked at a fine dining restaurant for 7 years, started as a dishwasher at 19yo (first kitchen job,) and worked through EVERY position up to general manager. I shared my lowest moments and my greatest achievements with my team over the years. This video makes me very emotional as I can relate to the feeling of comradely and FAMILY , two things I had never really experienced before stepping into that building. I miss it dearly...

[@Gbutler777]

Same here. This gorgeous video really made me emotional.

[@toniodejimi3905]

What happened? Why did you leave?

[@elgheurn]

Stormcitizen chapeau!

[@vashxux]

@@toniodejimi3905 it was time for a change as cliche as that sounds. While it was an amazing experience I would never take back. The evident drain on my health, failed social commitments (missed weddings, birthdays, only finding the time to call my father on father's day a week before he passed)and working 350+ hours a month for a salary that equated to $3CAD/hour. And in the end we essentially closed the doors on it because we couldn't find someone sadistic enough to replace me. (It was a mutual extinguishing of the flame in the end and I remain good friends with the chef/owner)

[@matthewmelendez131]

I was a line cook for about 7-8 months and loved the work but the environment was just too hostile. I was bullied everyday by the head chef and he told me he was doing it to make me better. I understood him but couldn't take the amount of stress and hours I had to work. It was so bad that I was a part timer working 50+ hours a week. I lost the drive to attend culinary school because I know that this is basically the norm in every kitchen.

[@Aiden-on2fk]

You know the video is gonna be serious when it doesn't start in the cabinet

[@bigtimefans100]

damn u right

[@nerajoynequinto1348]

finally he let us out of the cabinet

[@adrians3267]

Watchu doin here Matt? Aren't you supposed to be wrecking people in Wii sports?

[@linaariawati4424]

Aiden Hepp matt wuhu

[@JulianRyanDean]

lmao

[@StevetheBartender_]

2.1M subs in the last 12 months!! 🙌

[@Itstime1231]

@Wet Mustard 2.3 mil* he already had 300K subscribers at this point

[@hashtagmate]

If only he knew at that point 😍

[@blackirish781]

2.84m now!

[@IS-my8bt]

@@blackirish781 2.9m now!

[@lockhum4923]

And 8.3 million in just 2 months

[@giulianogisotti4107]

Josh: I lost 100 pounds My dumb ass brain: that's not a lot of money

[@oliveserena204]

British alert!

[@charlottesimplycooking90]

Same😂😂

[@songbirdspirit07]

🤣🤣🤣🤣🤣🤣

[@mirayo7876]

Well 100 pounds are a lot of money, that could be someone's salary here in Egypt.

[@40grams1990]

I didn’t even think about this (since we use dollars in the States) but it’s hilarious either way 😂😂😂

[@Wolf-Odonnell]

"It's a dangerous business, Frodo, going out your door. You step onto the road, and if you don't keep your feet, there's no knowing where you might be swept off to." I look forward to seeing where the road takes you, Cheers.

[@MrLove11590]

I wish there was a love button for this conment.

[@Wolf-Odonnell]

It's one of my favorite quotes and something of a mantra for Everytime I face a difficult choice, and has gotten me through a lot. Especially when I switched from working restaurants to working in IT, and even now as I court the idea of a return to culinary work. Kitchens taught me that the more dangerous the work, the more rewarding it is at the end of it all.

[@WoodFaerie]

@Fat Earther bitch, don't ruin the quote.

[@JJ-jh4cm]

Great quote! Thanks, I needed to see that.

[@captainl-ron4068]

The road goes ever on and on......

[@tonchen.4244]

"And to the answer whats next: B-ROLL!!!!"

[@rebeccapresti9650]

❤Love that B roll!❤

[@jovanypedroza85]

This has 420 likes I can't ruin that

[@rebeccapresti9650]

@@jovanypedroza85 569 now, guess it wore off..💚

[@numbaonegleek]

B-roll fixes all of our problems

[@marshallleevalentine]

So my wife and I were watching this video when you dropped the name of the restaurant you worked at. She recognized the name and looked it up, only to find out that while she was visiting some friends in Austin Texas she went to that restaurant. In fact it was during a time while you were still working there. During her visit she brought up that she worked in a Japanese restaurant and they gave her some samples of sashimi while she was there. That was one her favorite experiences during her trip down there. A few days after that trip her and I started dating and are now married. So it’s kind of funny that we found this video because that story was the story she was telling me shortly before I asked her to go on our first date. In short, small world.

[@blueside10]

aww that's so precious

[@tach-uq5tw]

So sweet

[@yes7709]

Same!

[@angrycarljohnson69]

Wow I never knew Josh was a professional chef I thought he’s just a homecook whose really well educated about food

[@boundlessgaming6545]

sem

[@bloodhunter9x]

to be fair, most of these "homecook" have worked in a professional kitchen or two. because being this good with creating food, just self-teaching probably not enough.

[@melatonin12]

@@bloodhunter9x Adam Ragusea was a Journalism professor before his KZbin Channel. Mind you, he is no where near Joshua’s skill level, but Adam’s dishes cater very well to basic weeknight dinners for more beginner cooks.

[@harambe1331]

@@melatonin12 he talks like an opinionated professional chef

[@melatonin12]

@@harambe1331 he is just a guy who likes talking about what he likes. His entire Schtick is being economical to the home kitchen

[@ajtwyman2737]

Tears running down my face after watching this man... I've been out of the industry for going 4 years... I miss it every day... I got out because I'd rather be a father than a chef. Over the passed 1 and a half years I lost that passion to keep pushing... learning new techniques or cuisines even.... I just wanna say thank you Josh... you relit the fire in my belly.... saying this at 4am while my pasta rests.... looks like an all nighter bud... thank you for giving me this drive again.

[@jamorant9841]

Aj Twyman im almost 14 and i love cooking. Do you think it’s Worth it being a chef? I mean, im not planning to be a father real soon 😆

[@bacongod5759]

Oof this has nothing to do with cooking but with my passion for my dream job is to be dead 😆😆😆😆😆😆😆

[@Andrew_Wise]

@@jamorant9841 When you're old enough, get a job as a line cook. You'll learn if it's for you or not. That's how I found out if it was for me or if I was meant to do something else.

[@louistart1173]

Don't go back to the restaurant you will only regret it.

[@Carlos-iu8ue]

Aj Twyman is it hard to become a chef? I’m thinking about becoming one

[@cryptolaura8758]

"When we hit our lowest point, we are opened to the greatest changes."

[@valentinbrevet6548]

~Avatar Aang

[@panda_in_a_tux4747]

Vball uncle iroh I think

[@valentinbrevet6548]

@@panda_in_a_tux4747 nah Aang said IT in the Legend of Korra season 1 Last Episode

[@valentinbrevet6548]

@@XpVersusVista which Scene?

[@sheldoncooper1569]

@@XpVersusVista No he didn't.

[@krazmokramer]

After 15+ years in restaurants, I quit to go into dentistry because I thought it would be easier. How stupid am I? After 32 years as a self employed dentist, I think I made the right decision. Looks like you made the right decision too! I'm one of your 3.96M subscribers. Good Luck with your future endeavors!!

[@vaishnavireddy6689]

I respect you sir, good luck ahead.

[@robj1510]

What kind of dentistry do you do? My dad is a consultant orthodontist and treats babies with cleft lip and palate

[@krazmokramer]

The unemployed kind. Pandemic put me out of business. 33 years as a small town family/cosmetic dentist, now retired.

[@robj1510]

@@krazmokramer sorry to hear that mate. Best of luck

[@krazmokramer]

@@robj1510 Thank you!

[@timcarroll1033]

Josh, you represent us line cooks from everywhere. So many of us are defeated and dead after leaving late night just to right back in in a few hours and break our backs again

[@tainemwanza9433]

True. Hope to grow out of it soon.

[@francisabellana445]

No time to heal

[@tylerreilly7224]

You have a good point, but you have to love what you do and the amount of people you build amazing relationships is amazing

[@aejavatthews363]

Man's gained over 100k subs in less than a year

[@CyberAngel32]

and hes about to get a hell of a lot more, I love it

[@chocobillysranch9205]

Man's not hot

[@nabidisla.5086]

@@chocobillysranch9205 man never hot

[@rharoundworldcp]

@@chocobillysranch9205 no ketchup

[@deitii3263]

Yet some girl with a snake gained 1.5 millions subs in a month. Fuck youtube.

[@graingerferry7904]

I was a professional chef myself for 10 years. A world of stress, unsociable hours, egotistical head chefs, eccentric business owners and even bullying within the kitchen brigade. The mental and physical damage I did to myself personally wouldn't have been worth it even had I been paid a somewhat decent salary. I loved being a chef, shame there is greedy people everywhere not willing to pay chefs what they are worth and over-working them to the ground, literally.

[@tiahnagrace6325]

This has been my experience as and chef too. I have a high level of respect for those who put up with it because like you said, the mental and physical strain just wasn't worth it.

[@laurenbray8314]

Very true. I refused to work in restaurants anymore unless it was my own business because of the same things.

[@DanielKim526]

I gave up more times I can count, took less than six months to be back in the kitchen. The chef life is priority over your own family and personal life. But when you have great head chef, they'll put you back together when you're broken and forge you in something stronger. My most recent experience in the kitchen btw.

[@oj6996]

Grainger Ferry I’m going to culinary school any advice?

[@graingerferry7904]

@@oj6996 Find work in a restaurant, a good one, as soon as possible. I've seen so many culinary school students who come into the real profession and can't handle it.

[@maxkurant1470]

“Ingredients you’ll need: Passion and humility” You’re the best

[@ElLenadorLA]

I did 7 years in restaurants, 4 of them on a line. He’s dead on, intense and hostile is the right word but it does feel like you all survived war together.

[@bachvandals3259]

Working for 14 hours, serve 5000$ worth of fancy food. Manager: Here is 50$, also you don't have to go to work tomorrow we got a guy who work for 45$ a day

[@internetperson3436]

Damn, seriously?

[@macmac_]

@@internetperson3436 yup

[@loveflying4488]

reeee nope...

[@jordanjohnston3678]

That’s pretty much how it be

[@dylanlunsford9800]

nope not how it is at all lmao

[@gavinmclaren9416]

Josh, I am twice your age + (I think) 10 years. You have a great channel and I wish you the best. I recall being your age and conflicted about what to do. Eventuaĺy it led me from the trades to engineering school and to the point where I could make a real difference in a lot of lives. My finest moment to date was bringing electricity to an area in West Africa that had only regional generators and intermittent power before. I cannot express the feelings I had when thanked by the local doctors and teachers for so much help to them that my work did. I suppose my point is that the work you put into everything you do has a payout, sometimes far beyond what you might expect, but only if you can say, every day, that you did the best you could do. It sèms to me that that is your approach to life. Kèep it up and I reckon you will find rewards beyond anything you would expect. Good luck!

[@joshual335]

The price of growth is vulnerability. Thank you, Josh, for sharing your story with us and daring to be vulnerable. Side note: 300k subscribers?!? How does 4million feel? You're killing it, dude! And I couldn't be happier for ya!

[@Kavriel]

I would turn that around. The payoff of vulnerability is growth. Only by exposing yourself to your weakness can you become strong.

[@ryanslauderdale]

Now Papa has over 7.7M subs.

[@Seriksy]

Dude. You're cooking videos is on a whole other level when it comes to just how fun it is to watch, the good editing etc. You thought me how to cook, and how to eat better. I hated spending hours in the kitchen making food, and bought a lot of pre made stuff. Watching your videos made me want to try out others things. The more I did the more fun it was, and especially when what you cook is really good. Been watching your videos for some time now and I now know I can make all sorts of things. Thank you man, thank you!

[@emiliana1767]

Thank you for not bleeping out your cursing. For once i dont feel like im being forced to watch youtube like an 11 year old. And i connect deeply with your restaurant experience! I worked in a restaurant in the kitchen, as service and at the bar for 6 years and there is no better time in my life. We came into restaurant even on our off days, thats how much we loved it and bonded with each other. But you have to move on eventually. Your journey will be part of a new era on youtube, thats why you gain so much subs and views. Keep going, we are all excited to see whats next!

[@sami8327]

“We’re getting close to 300,000 subscribers” look at you with 1.35 million now just 7 months later man well done 👍🏼 edit : this is a madness 😂

[@nc5460]

1.42mil* 7k in 6 days

[@magnus4731]

1.43 still 6 days

[@patak007]

1.48M at the moment 😀

[@Ophelos]

1.5m now

[@fatkidinc.3058]

Holy shit hes blowing up rn

[@sandtown6116]

I've been a chef for 12 years and have been cooking for 17 years and honestly cooks are some of the coolest people out there. I've known so many cooks and chefs there have been some of the coolest people I have ever met we truly do work hard but at the end of the day it's really worth doing what you love and being around good people just makes it all the better. I really wish everyone could experience something like that at least once in their life.

[@JustaMomentinTime]

Sometimes the right choices are also the hardest. I'm so happy it worked out for you. I love watching your videos because of the unique blend of confidence and humility you have. It adds a relatable depth that's instantly charming. Thank you for choosing to share your gift and passion in this way. Your channel is inspiring ❤

[@thenadecooker7620]

You know you're an elite cook when you have the same vocabulary as Gordon Ramsay

[@deanedward2379]

NOT. Ramsay is top notch minus the filthy language. its not something that adds one bit of positivity... it's just a passing fad.

[@jeffersonbudiman5423]

Gordon Ramsay's lqnguage is toxic it just does help anyone in the kitchen at all he just does it for his shows

[@myheropotatoyt1333]

fax

[@bannawitkongkasmut]

​@@deanedward2379 delusional number 1 and @Creative Regurgitation delusional number 2. only kids think that working in the kitchen without swearing is work, plus only the kitchen that you can talk normally to your other team members WITHOUT using your customer voice you dont even know why some prefer to be a chef. people who never work in any kitchen shouldnt even talk shit. you guys living the past? you moving with the present? or do you just looking toward a future all 3 of that there will be people who work in the top norch kitchen and swearing while reading every order xD lata fake ass chef wanna be

[@deanedward2379]

@@bannawitkongkasmut wow, english obviously isn't your strong-point. learn how to make sense, or you are not understandable to anyone.

[@h.r.9563]

"You feel like family" -that's called trauma bonding😂

[@sumojack99]

Heather Meredith only enforces the axiom that if they’re calling your workplace a family, you DON’T want to fucking work there

[@RuFi0000000]

@@sumojack99I came from a background of corporate sales. Then I switched to being a cook. Let me tell you something: you will absolutely be a family back there. Trauma bonding is real. It's nothing like being a "family" and a "team" for your corporate slaves, trying to force endearing vocabulary on everyone for the sake of forced bonding. In the kitchen, you'll go through literal blood, sweat, and tears. Your hands will be cut, your forearms will be burned, your feet will be tired, there won't be any air conditioning and you will pour sweat from the constant heat, and on top of it all, you're 20 minutes late on your tickets and you just ran out of prep ingredients, the servers are asking where the food is, and while all this hubub is going on you forgot about the saute and now it's ruined. The only way you come back from those moments is by rallying with each other and suffering through it, helping each other out, and when you get back on track and finish the day, you feel like you just fought a war, but you came out on the winning side, and at the end of the night you all celebrate like war heroes. The only family I ever had in a workplace was in the kitchen, and I can truly say I miss those days sometimes.

[@gamby16a]

Retail had the same bonding. A good team during a Christmas season goes through some shit. I met some amazing people through the years of it--and a bunch of shitbags, too. Anyway, this video is emo AF. Really good.

[@RuFi0000000]

@@gamby16a I hated retail. The fact that we worked on commission meant that I never really made 'real' friends, since we were essentially competing for each others' paychecks. The managers always tried to promote 'healthy' competition but they were really pitting us against each other so that we would always try to outsell each other. Retail without commission is probably much more friendly when it comes to co-workers.

[@HB-no4mu]

Domino's crews in a nutshell.

[@Foodie_888]

You seem so humble. Even more better, you learn from your experiences including failures and that is what makes you succeed in bounds. Most people drown in their failures and never learn from them and expects the world to repay them in some ways. People who rebounds from failures with a purpose are the ones that will go far. I always say, without failures there can't be no meaningful successes. All the best to you.

[@JacquelineSuazo]

This is everything. I’ve been in the service industry out of not knowing what I want to do. Lots of food service that’s broken me down but showed me that I can take it all. Lots of coworkers that actually felt like families are made through these lower jobs but I won’t ever regret any of it. Cheers to you and your career! Wishing you all the best with everything you have planned!

[@LTT.Official]

Been here since 10k and I'll be here when you hit 1million and I'll buy a cook book when you come out with it, I know this won't mean much as a comment on the internet even if you do see it but watching your videos man made me want to be better. Can't explain it, just the way you do things. Big ups from the Caribbean.

[@allyouneedislove1210]

You are SO inspirational Joshua never change and keep inspiring!

[@morningbrainfog3763]

He close to a million now

[@Schloempel]

Almost 4

[@KxngKUDA]

No cabinet cam.... Shit just got real

[@marcsinnott8514]

You've given me so much confidence, I am starting culinary school in less than a month & now i've been able to reassure myself that anything is possible. Thank you so much it means that world to me.

[@tylerkenney6700]

i had to leave the restaurant industry as well to better support my family and be around, was the hardest thing i had to do and you put it all so beautifully the feelings and family you develop. i never stopped cooking and continue to push myself and learn new things, i will open my own food truck and the sacrifice will all be worth it in the end. love you josh!!!!!!!!

[@jmirvinggbooks]

Yay were out of the cabinet! We free! 🙌😂😂 Update: thanks for all the likes guys. ☺️🙌🔥

[@Bluebelle51]

enjoy it while it lasts, we're going back into the cabinet before the next video.............................

[@jmirvinggbooks]

@@Bluebelle51 😐 Dang it, I got a chance to finally see my family now I gotta go back! 😥

[@Bluebelle51]

@@jmirvinggbooks well at least you have a family you WANT to see........

[@jmirvinggbooks]

@@Bluebelle51 ......

[@KxngKUDA]

Hour 1: experiencing cabinet withdrawal, miss the abundant smell of spices. Outside is too bright...

[@tonajki]

People who haven’t worked in a restaurant just don’t get it. Despite the non-existent work-life balance, the downright crazy shit, the stress, the shouting there is something extremely rewarding in connecting to people through food and conversation. It’s like a war movie every day, where totally different people bond through the horrors they, we lived through in the trenches. I do software development now and I enjoy it, and the people I work with are really nice but the service I provide is not nearly as important as it was giving people food experiences for 17 years.

[@majdymohamad6478]

tonajki good for u man i have been working in restaurants for about 10 years i believe u made the right decision it simply doesn’t worth it all that stress and yelling every day make me thinking why am i doing that anymore

[@NathanReuterG]

tonajki, i have been thinking in the oposite way. I'm a developer too, but going towards to the kitchen life. I miss the creativity and the different contact with people that food brings, in contrast to looking into the screen and solving problems. Should i reconsider?

[@tonajki]

Nathan Reuter man, give it a shot if that’s what you want. There’s not a lot of glamour in kitchen life though. If you can manage your expectations you might do okay. With development you can always go back if cooking doesn’t work out for you. The main reason why I chose a different path is that I had no personal life, no structure to my weeks. No pension funds, officially making minimum wage etc. It just doesn’t cut it. I am a lot more relaxed now, I have time and motivation to take good care of myself and I lost 20 kg so I’m not going back but I do miss the vibes and the laughs.

[@terriatca1]

I feel the same way about being a registered nurse. 12 hour shifts, no breaks, do less with more. I still wouldn't leave it after being one for 25 years. The people I have met, loved and severely disliked, I have learned and taken away something from each patient I encounter.

[@Hydra_X9K_Music]

Im just a busboy but still the people i work with treat me with respect and are like family. Been at the restaurant im at for 3 years now and still love it

[@robespierrey]

Thank you from the bottom of my heart for talking like that about our job and showing those clips from the kitchen.

[@sergiosandoval4319]

I always watch this whenever I feel down or discouraged and it works like a charm every single time, thanks Josh you're an inspiration

[@vtrizzle]

"That brought my ego down enough to be able to constantly push myself and never, ever, ever bullshit myself." 👌🏼

[@taylortwinsandpreslie8662]

vtrizzle such maturity at such a young age. He’s going places for sure.

[@shmoopytheoneandonly3677]

OMG I WENT TO UCHIKO A WHILE AGO AND SAW THIS GUY AND JUST REALIZED IT WAS HIM OMG OMG OMG

[@someasiankid6323]

cool

[@28rizzons]

@@someasiankid6323 omg ur here

[@someasiankid6323]

@@28rizzons yes

[@natewatkins7198]

AUSTIN GANNNG !!!!!

[@shmoopytheoneandonly3677]

Faizaan Naseem yesh but it wasn’t any chef it was him so that’s why it’s cool.

[@lidiaj3242]

I just want to say that I appreciate you! I’ve been watching you’re videos at night, and is very relaxing. Not necessarily that I love food, but just because you are funny and your effort on doing all this for us. I appreciate that! Keep going, there so many people supporting you! 👍

[@LuisLopez-dh7ph]

As culinary student, this video just removed a ton of pressure on my back, thank you 🙏🏼

[@LuisLopez-wq2rk]

Same name lol

[@Bluebelle51]

people come on these videos and say stuff like "You're brilliant" and "You're so talented" and they aren't wrong, but I guarantee they have NO idea how hard you worked to get brilliant and talented rock on bro, you're doing it right

[@brainchigger666]

Yeah, he said that in the video.

[@ninja_tony]

Fosterhome4Leatherface congrats you watched the same video we all did.

[@niele8326]

You'll pass 1 million subs in no time. I guarantee. Your video quality is superb man.

[@kristinebrooks8692]

as of 23 feb 2020 hes at 1.09mil subs! he grew ~700k in approx. 6 months

[@tiborbirtalan4516]

Kristine Brooks as of 25 feb 2020 he is at 1.12mil subs.

[@sonicruled]

1.19

[@alzahraaalabdullah3761]

1.23

[@jonborowski9818]

1.25

[@RazorEdge1411]

The chills when you stared at the door and took that final breath. Man it’s like it was just you and the next step of your journey about to meet

[@joeconlon9661]

I'm about to go to culinary school as a big turning point in my life. I needed this video. Thank you. Much respect for following what it was you wanted to do.

[@ZlaBarbika]

Keep going! Your passion for cooking can be felt in every video, it reignited my curiosity and I tried your recipes. Yes, I messed up lots and lots of times, but it was much more fun than I remembered it to be. Practice makes perfect, but thanks to you, perfection seems much closer than I initially thought. Thank you for all your hard work. Peace! ✌️

[@ExoticZoid]

Hey man I want to say Im fully here for anything you do, since watching your channel I’ve gotten a job as a cook 4 days a week a few months ago, it’s been an amazing transition. Just want to thank you for helping me find something I really love. My forever thanks!

[@JoshuaWeissman]

ExoticZoid super happy to read this my man 🙏🙏🙏

[@keiraleann755]

The fact that I'm watching this now with you having over 2 million something subscribers and yet this video from around a year ago you were blown away to have some 300,000 subs. I love to see the growth and recognition go to someone who deserves it. Keep up the amazing work your an inspiration to a lot of people.

[@louisdicarlo8569]

Although this is an older video. This is my favorite video of yours to date. I've worked in the restaurant business for over 5 years and I can completely agree with the way you summed it up. The job is chaotic but the people and the feeling of overcoming the chaos of a Saturday night dinner rush is definitely an award in itself. I started watching you last year and I'm looking forward to seeing more videos. Congratulations on making the rite choice. You're at over 3.5M subscribers! Keep it up man!

[@dannywhite132]

"Nothing better than working in an efficient kitchen. Nothing worse than working in a kitchen that is not" - my old boss

[@laurenbray8314]

Yes! And more often than not its the latter.

[@dannywhite132]

@@laurenbray8314 unfortunately. Working in a well oiled kitchen is like this amazing serenade where everything moved perfectly in time and everyone has this sort of mental link. Yeah it's stressful but it's a different sort of stress that is actually a bit of a high. A kitchen that doesn't work well is full of frustration and you're constantly playing catch up

[@coleruston920]

The reason your videos caught my attention was how genuine you come across through the camera. This just built on that, keep doing you.

[@bellaw.8630]

You are so inspiring, the level of discipline and sureness you have is amazing. Not everyone knows what purpose they have on this earth, what they feel passionate about and what they enjoy doing, you’re one of the few. Keep up the good work, you will be going many places!

[@pinaydiva13]

Much LOVE to you in your journey! And big props to the folks at Uchiko! Love them!

[@MGHallmann]

Whatever it is you’ll do great !! Mad respect for your decision

[@harryviking6347]

LOL! I always loved to make food, but when I discovered how much cooks/chefs had to work, the details, the speed....OMG ...I gave that up before even putting my head into it!! You guys impress me every day! You have learned me some extra stuff that I love to do. Thanks and keep it coming!

[@chris_d_t508]

Man. I haven’t had a shred of desire to re-enlist in the military. Not once in 10 years…but this video dished out plenty of nostalgia and overall feelings of gratefulness for that time. Your experiences, emotions and descriptions translate perfectly.

[@samanthabriden6310]

This is so inspiring. I've really enjoyed your video/style for a while now but this really hit home with me. I left my job last September to go full-time with my food blog. I worked at a french bakery before and as difficult and fast paced as it was, I felt like it taught me a lot. There's SO many little things I'm still learning to this day. You are right about that. I can only hope my channel grows to a fraction of your's one day. You've accomplished amazing things! The best part is that you're following your passion. That's why I left my job as well. It's amazing to wake up each day and love what you do.

[@headmltr6247]

Wow. This was so heart wrenching. There’s nothing like the bond you make with the people you cook with. Makes me wanna go back :)

[@HeyV63]

Putting the "man" in "Weissman". Happy for you. Keep doing what you love, and people will keep watching.

[@jaeray691]

I know this is a older video but ur honesty about it all and humbling urself i got nothing but mad respect and support for whatever u bring next mad props

[@brief402]

10 months ago: "we're about to hit 300k [really being 288k] Today: at 2.11M! My my have things changed

[@Charlie-ig9wq]

oh my shit 2.88mil

[@lukesampson8181]

@@Charlie-ig9wq oh my shit 3m

[@keaiism]

3.18M now

[@emotivecloud7965]

@@keaiism 3.22 mil (4 days after your post) wow he is growing so fast, 10k/day?

[@keaiism]

@@emotivecloud7965 woahhh! Will check out again in a few days. Josh deserves it!

[@AndrewChildsza]

Good luck Joshua. Your journey, authenticity and sharing attitude is what has driven me to become a pretty decent home cook. I look forward to trying your recipes every week and without fail they are the highest quality, easiest to follow out there that not only result in good tastes, but solid culinary understanding. Thank you, sir.

[@Bigbluebobaboy]

I also worked in a restaurant and the amount of love and appreciation for each other is intense because you all work hard under preasure to fullfill your duty - a happy and stuffed customer - and grow togheter in these situations. It's hard to leave this big family but I we can see how much fullfilment you get from these videos so good luck on your future journey - you are the best

[@arabellacarmona9809]

How this channel has grown in just a year is insane and truly well deserved

[@abdulabadkumbati664]

Daming pinoy dito ahh

[@Omegadefender]

Thank you for sharing!! I love your videos and this shows us all your human as well so I appreciate your videos more!

[@vreeholt12985]

I believe you’re genuine and the amount of passion that shows in your videos, is exactly why I subscribe and follow you. Your passion is inspirational whether you believe it or not.

[@swarmsovereign5158]

Your production quality, effort, quality of content, hell YOUR CHARACTER AND CHARISMA ALONE, makes this channel the amazing thing it is. We appreciate you and your videos. Also, thank you for letting us get a fresh breath of air out of the cabinet. We love you.

[@kushminister5137]

this video legit helped me through a lot in the last few months idk why its getting recommended now but i feel like it was a sign i really needed thank you papa, for real

[@AshStGreen]

Man, I live for these stories. This is a level of inspiration, not even a year later, the horizons that I've been binge-watching with you. Truly, a level of passion & determination always worth note. Love always bud!

[@Villadsda]

I’m lost for words, of what your doing for us(Subscribers) Big Heart, Big Respect!

[@youarebymyside]

I'm so happy for you. You're one of the best channels that I've found, you're next to Babish, if not even better for me. The quality is good, the recipies are great (gramms! you always tell everything in gramms and i LOVE it). You're gonna keep growing & it's great.

[@katyoutnabout5943]

Almost 300,000 subs a tear ago. Now more than 3 million. Congrats on such success. You are so fun to watch

[@tomsavige]

I love watching this video knowing where things are for you now. Good work Josh

[@kbowen2251]

Best of luck in the future man! I look forward to seeing what all you will accomplish!

[@TheGarminda]

So beautifully put together, really felt that passion and emotion. Love your work, can’t wait to see what’s next. It’ll be good, that’s for sure.

[@LeonardoAlves-vj8kl]

And now you're at almost 5M subscribers, because all your videos are just everything we could ask for: fun, entertaining and educative. I learn a LOT and still laugh all the way through it. You're awesome dude, thanks for your effort

[@mdgiest1]

Josh watching this video Feb 2021 you are at 10x the number the of SUBs you mentioned in this video. Love all the hard work. Papa brings some happiness to my day in a hard time. Thank you.

[@richmondpark7372]

I'm training to be a chef, and this video told me a lot. I both love and hate the industry, love it for the amount of achievement and pleasure I can get from it and hate it for the long work hour and low pay. I know deep down I am a lazy person, but food has always been holy to me, everytime chef calls for service and the order starts rolling in, my back straightens. Everytime I walk in at 5:30 in the morning, I am wide awake regardless how little I slept last night, and I could really relate from this. Thanks for sharing this, made me think a lot more about my future.

[@rebeccaforde7274]

Love this video, very true about the food/restaurant industry. It's great you're able to see when it time to go in order to grow.

[@Skully_Jackal]

Josh. Ur my hero. I just got out of depression and you saved me. God bless your soul and i wish you the best things in life. Love you man.

[@danielleadams4806]

My mom worked in restaurants all my life and it really is such a crazy community. I started bussing when I was sixteen. Food service will teach you a lot.

[@KushWhacker]

This video was published 7 months ago and he was nearing 300k and today he’s at 1.4M what a leap and very very well deserved growth, Josh you’re an inspiration!

[@mugensamurai]

That was completely out your element, unrelated to anything a youtube guru would teach, it's downright bluntly profane, it's so honestly raw that I can still hear the cow mooing, but thanks. That was the most real, insightful, and wise video I've seen on this entire channel. Probably the best so far where I didn't learn how to make anything but I left with an insightful perspective on how harsh and cruel the restaurant world can be, what friends you meet on that journey, and also what potentially lies ahead.

[@mdnleeron4435]

It's crazy how 18 months later you're now sitting at 3million subs. Bro I'm happy for you and am in legit tears of joy for you please dont stop making great content and doing what you love. You put a smile on millions of people faces and me and the 3 million people are internally grateful for you and what you have brought to us.

[@monkey-bananas2890]

Thank you for posting this. I really needed it Keep doing what you think it's right for you! Keep on following your heart

[@ChristineT314]

My first job was as a pantry cook at Yellowstone. As much as I love cooking, restaurant work isn’t for me, but I’m so glad for the expirence

[@sterlingdavis7346]

Well Josh Congratulations you've stepped out and in to the real World. You've put yourself in to an unique position in life. You have a huge amount of Loyal Subs. That alone is an achievement unto its own. You've inspired this Old Dog to go back cooking and working with restaurants to help them on building there customer base. I Wish you all the best in your Future. I have no doubt you'll a successful where ever you path may go. Good Luck, Sterling Davis

[@aidang7182]

Lol

[@liviafreitasrodrigues8982]

Man, if i had watched it a year ago it wouldn't make so much sense to my life. Thank you SO MUCH for this video, for the vulnerability and for this words. You're amazing, and discovered your channel just changed my 2020. Tks, Joshua! Keep doing this!

[@jordanm3970]

I love this video man it’s my favorite one of yours by far. I like seeing a side of your personality and a way of communicating that we usually don’t get to see with you. I think you should make more videos like these !

[@cindersofcreation]

I lost 100 pounds before my 20s too but it was admittedly all cocaine... 😂

[@andreivalentin4007]

Ramadan

[@mateoandrade3742]

Im proud to be the 69th like of this comment

[@faithhayes7742]

I wish that worked for me HA

[@6100poiuy]

i hate myself for laughing 💀

[@enderscythe]

Cops get this man

[@natefrigoletto2982]

Been working in kitchens since 16 (am 19 now), Im in college full-time and can't seem to stop working at a restaurant, its tough work but valuable for anyone, I have learned a lot from kitchen jobs

[@sgw7148]

Much respect to you Joshua! It's tough to step out in a new direction in life, not knowing if it will work or not. Follow your dreams and your heart and seems to me like you are well on your way to success in life.

[@ImJuict]

It has been a pleasure watching your channel grow over the past year, Josh. You are an inspiration.

[@Helsinkisillest]

This is awesome Joshua! Coming from a guy who's worked in the restaurant industry myself for about 2-3 years cheffing, I think it can be a difficult decision to make to 'leave' it because the comradeship is like nothing other. I think the long work hours, lack of autonomy, and lack of pay really add up over the time to an unsustainable career. But man oh man, the family I've met through the restaurant!

[@MrDeltasgremlin]

I've eaten at Uchiko many times, Thank you for a wonderful dining experience. I look forward to your next cooking adventure.

[@arturocastro16]

3:50 dude you hit that freaking thing on the nail I use to work at my family’s place for 8 years and it was a war zone everyday I worked that place in the kitchen but you all still built a connection even after it all to everyone else it may sound so crazy to work so hard and make yet so little but you still put on your boots and keep going back because you love it and I respect that

[@leeobreisleain6492]

Thanks so much for making this video, really appreciated how openly you talked about your personal feelings about the industry. Tough work but majorly rewarding. This would inspire anyone to follow their passion and ignore common perceptions. Well done Josh!

[@TheCuttingEdge142]

I baked my first loaf of sourdough bread because of you! Keep up the great work! I am so excited for what’s to come for you! ☺️

[@zhadyrash3815]

Wow! The message is so beautiful and strong, absolutely worth admiring!

[@emilyedgmon9927]

Watching this now and seeing how much you’ve grown is absolutely insane . You are so talented and by far the most entertaining channel I’ve seen in a long time . Super proud of you dude!!

[@SweetLifeofAmy]

You explained it so well that balance of love and grit working in kitchens. Working way harder than most for, basically, the simple reward of enjoying it. It also pushes you harder than you think you can go. I still remember being so shocked at the end of my first 16 hour shift that my body somehow just did it. And then I got up and did it again. Wild! Loved this video.