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

[@nono-yd8ij]

100 people to serve 200 per night is WILD

[@SjRippaa]

not really

[@gamesgerald8409]

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

[@MaliciousLeo]

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

[@petejeb3162]

75 of them working for free

[@losfogo7149]

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

[@jonfouquier]

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

[@electrodynamicorb6548]

Stop using Covid as a measure of time

[@banana7046]

​@@electrodynamicorb6548 Interesting. Why?

[@Platty6987]

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

[@MaliciousLeo]

@@electrodynamicorb6548fr why?

[@KettleBell-md8ph]

How did you get into tech?

[@DucksAr3Cut3]

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

[@Chadius_Thundercock]

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

[@joshuacooper1899]

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

[@sct4040]

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

[@elibrown1508]

Keep up the hard work Carmy!

[@Me12464626]

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

[@popeallahsnack-bar9804]

Me watching after serving 200 people in the lunch rush:

[@CptPrice-vk2ew]

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

[@Alex-zs5uy]

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

[@Alex-zs5uy]

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

[@kiddchronic9014]

😂😂😂😂😂😂

[@mkultra2393]

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

[@lpett06]

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

[@gmtrcl6620]

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

[@eddevine7138]

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

[@WildaTheDog]

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

[@adr77510]

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

[@frank2453]

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

[@Nippelzieher]

big respect bro!

[@isaacbear7115]

How many uppers do you do?

[@SwampEnigma]

keep up the hard work!!

[@BearsCards]

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

[@AngkarYearZero]

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

[@derptronix6260]

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

[@BearsCards]

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

[@ladydia3928]

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

[@TheDaleGK]

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

[@GerryDrukh]

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

[@TheDaleGK]

@GerryDrukh you've missed the point clearly

[@ricciardoricciardi]

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

[@javierbautista9385]

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

[@pseudopuppy160]

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

[@donaldfleming2751]

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

[@gwenlloyd9554]

I am proud of you.

[@matiamaro5361]

That’s badass bro 😎 Godspeed buddy

[@Aragonga25]

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

[@cxndl3s-187]

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

[@Marty-im8qb]

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

[@arthurtumanyan2133]

Most important thing is a hair net where is it at

[@mcphp3931]

what you think the toque is for v

[@Fox1949]

And he is wearing a Ring during his shift... Red flag for a Chef...

[@Madmaxx0829]

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

[@BronzeBellaBria]

you found your twin, cute!

[@bellacampos7026]

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

[@kiddchronic9014]

😂😂😂 the dust be hitting tho

[@user-nc6zx6nc3z]

Vibes giving me “The Menu” movie 😂

[@MalakHussain-n4x]

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

[@TheNinanina555]

So adorable ❤🔥🔥🔥🔥

[@jonmolofsky8553]

This is great! Keep it coming

[@sophiesoph]

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

[@dangianella8872]

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

[@lukeswauger7051]

Explain what deconstructing a tomatoe is ?

[@tarutso]

Awesome stuff mate thanks for sharing

[@obelysk4209]

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

[@user-jz2bm4wz1g]

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

[@mattharvey7799]

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

[@arthurtumanyan2133]

Most important thing hair net where is it at

[@sallysass8035]

This is very interesting! Thanks for sharing!

[@Jahton.]

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

[@ManngeTout]

200 customers and 100 staff, math aint mathing

[@spoonmcdoggo8400]

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

[@AnitaPOE2]

@@spoonmcdoggo8400 400 dishes? Its waaaaaay more then that

[@Zahrul3]

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

[@Bossbaby00102]

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

[@boricua9781]

God bless you guys

[@karlbrown8370]

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

[@CodyCameron-tt6dw]

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

[@SurvivalInFlames]

“Deconstructing tomatoes” You mean cutting tomatoes? Lol

[@extramild1]

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

[@jeffyboi6969]

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

[@BarbarianPat]

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

[@Max_LaManna]

Stay tuned for WHAT I EAT IN A DAY

[@j.j.1753]

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

[@christopherbent2359]

Congratulations this type of work isnt easy

[@pseudopuppy160]

100% agree. Beyond impressive.

[@Mr.Wyatt223]

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

[@EyalB28]

Juan Morales is my friend btw!

[@Neosoul_prima]

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

[@HarshulJain06]

No hair nets?

[@dallinstoddard7445]

How many days a week do you work?

[@LittleHayabusa]

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

[@python2198]

Wow congrats!

[@dalehodges5362]

100 professionals to feed 200 customers YIKES $500 a plate

[@camelbro]

Emp is a solid stage

[@vivalapistola]

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

[@balooojeffersong4234]

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

[@javieribarra3084]

100 people family meal? For one shift?

[@gorummygo]

How much food is wasted?

[@tims6582]

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

[@8themotion]

What style tattoo is your sleeve?

[@farmer.monkey]

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

[@d00mboy13]

I aspire to work in a kitchen like this

[@PikaGreens]

Good for Jerma getting a job after retirement

[@ethandurrett3950]

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

[@8B88B8]

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

[@kh.754]

What is the salary?

[@thelookanchannel2560]

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

[@geoffroyraby8896]

Is the restaurant profitable?

[@Deadbyrights]

Bro put on a hat and got worse 😂😂😂

[@kevincomellas4908]

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

[@RomanRevko-gx8bg]

Hair nets

[@Rume_Temprature]

Can you cook “the mess” though

[@villegasguerreroantonioale6416]

Bro you hung out with your clone

[@22Too]

"Deconstructing" tomatoes? Lol!!

[@jacksimeri2890]

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

[@chrisjenvizzuso9316]

love how most michilins sell pre made food ;)

[@leepaquette8277]

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

[@iwanjamesphillips12]

This is one way to increase your blood pressure i suppose

[@vaishnavchaturvedi695]

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

[@disinclinedacquiesce]

Why?

[@gsav1320]

ONE HUNDRED STAFF MEMEBERS?!?!

[@Beast9894]

ONE HUNDRED STAFF. I mean... wow

[@silverbackshooting1563]

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

[@jaminhankin]

As a head chef I appreciate that you work those hours and what you do, but id rather cook in contract catering and cook for 1000 people a day breakfast lunch and dinner, but repsect brother keep going you have the eye for it 👌❤️

[@blaknwhit3cookies]

Love the vegetarian menu!

[@Josh-ux5wp]

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

[@MyKillerTofu]

PSA: infamous means famous for bad or wrong reasons

[@SamuelHurst07]

Genuine question why do you not wear something on your head? And has it ever happened that a hair fell into the food and a customer found it?

[@ok_shirt]

This guy is Shawn Mendes different font 😎

[@BP-or2iu]

They still paying insultingly low hourly wages?

[@YOELRAMIREZ-vr5jr]

❤❤❤❤

[@racheldavis4356]

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

[@talhaker5276]

200 people a night is not much

[@xelohi4686]

Probably like 10 courses per person though

[@mcphp3931]

@@xelohi4686yeah there prep will be extensive af too

[@pseudopuppy160]

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

[@jakehvazdamusic]

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

[@violetspider9327]

When all the food is made pretty, the tomatoes are cut to be perfect circles, etc,etc. What happens to all the leftovers from making things pretty? Is all that thrown away? I think I would rather have my food not so perfect.

[@Rabbleroust]

Didn’t yall go under?

[@Clearbluesky771]

You look so handsome as you get dressed in your uniform