Paul Gerard's WORK THE LINE featuring Anthony Bourdain & Tom Colicchio

[@honglee6100]

i can hear the dae dae dae dae dae from the printer in my head..all the cooks will never forget that printer noise

[@N3fari0us]

It's like I'm having Vietnam Flash backs

[@rainydaywreckords]

PTSD

[@SmokeumPeacepipe]

it haunts me in my nightmares -_-

[@honglee6100]

i love the pain of f it all so im working in the kitchen again

[@ItsBenbetter]

Scariest letters in the alphabet M I C R O S.

[@vinnieg6161]

''I have no recollection of what he just told me'' This is very relatable lol

[@KimchiSpringRoll]

I not only live in them weeds, I smoke weed daily too.

[@smokeymcpot69]

​@@KimchiSpringRoll Good man 👍

[@donnie8917]

Most likely along the lines of: "Thanks for the great blow job, Chef Gerrard".

[@Sqwrly10]

We all know all too well the ticket machine that doesn't shut up and continues into your sleep

[@melissaklappe7799]

I start working in my dreams too sometimes

[@anloujacobs1124]

Amen to that brother #chefforlife

[@jameslenza3813]

Or when you hear the machine but nothings popping out

[@cristianramos6127]

I'm hearing it right now... is my day off

[@prashantdhakal7092]

Damn the machine

[@Shassens]

camera crew would be an enormous pain in the ass during a busy service

[@Sarge92]

if they even had one a few shows like this use ptz dome cameras mounted on the ceiling and out the way with remote operators working them a few well placed cameras and they can capture every single detail in the kitchen

[@ZackEdwards1234]

My thoughts exactly!

[@chasemcpot7789]

@@Sarge92 Nope. Ive worked at places where film crews come in. Your working around them. Lol

[@lindseyfrancesco4]

I worked with a camera guy in the kitchen before, just one dude filming the whole night and editing it together to look something like this. He did a great job of staying out of the way, even when I was fucking with him and making sure to bring hot pans and sharp knives through where he was filming.

[@davidgreen4084]

@@lindseyfrancesco4 yeah I was gonna say people blow shit out of proportion. Way too easy to film in a kitchen

[@Marauder1981]

Imagine handling this: Fifteen burgers and buns, eight ribeye steaks (three rare, one medium, two medium-rare, two well-done), four Mediterranean linguine dishes, one order of steamed mussels. And that's only three tickets. More are printing out that you haven't even seen yet, and two servers are asking for an ETA for the appetizers on them. The dishwasher broke the damn machine again, and you're the only one who knows how to fix it, and your sous chef has somehow managed to deep fry her hand and is bandaging herself while the fries for your 15 burgers are starting to burn. "Fuck it; call them Cajun-style. Next!" "Now, a ticket comes back -- your last order went out wrong because the server heard/wrote it wrong. That order has to be fixed ahead of all the others that are still cooking. And, speaking of still cooking, are your rare steaks ruined yet? Those bastards are 14 bucks a pound, and you just fucked up two of them. Hopefully, another ticket comes in the next 10 minutes or else you'll have to figure out what else you can make them into -- (soup?). "Congratulations, you just made it through the first 15 minutes of your shift.

[@LuhrRunzRS]

+Marauder1981 These are the videos im trying to find. I wanna see some shit go down.

[@socratesherreraruvalcaba]

yeah, it is a living hell, you can get a heart atack for real.

[@LuhrRunzRS]

That's how it goes where I work. And meat station? Wtf? you mean the grill station?

[@FlashyBastard23]

+P r o e t i c K z You've never heard of a protein or meat station?

[@LuhrRunzRS]

No, are they just different words like "bubbler" and "water fountain"?

[@mookiestewart3776]

just got done with an 11 hour day in a kitchen working saute and broil. I'm exhausted but content, I don't know why you get this feeling after working a long busy shift, but it's rewarding in some kind of sick way haha

[@udaythambimuthu3176]

So that's technically a double. Get ready for a triple shift and an open. Lots of places will work you like a fucking donkey. Close at midnight, be in for six. Doesn't matter how far away you live.

[@udaythambimuthu3176]

And if you want to be a Chef, when you get there, NEVER WORK SALARY. ALWAYS HOURLY. OTHERWISE YOU GET FUCKED. (Unless its corporate and they give you six figures and a company car).

[@junon]

Good luck demanding hourly.

[@mouldytaco2853]

junon d id never work salary fuck that

[@udaythambimuthu3176]

Right!?

[@rz213]

Keep your mind open, listen, stay focus to what is going on and what your chef or sous chefs want from you. Don't let the nerves kick in because you will lack concentration. The busy part is the fun part that you won't even notice how much time has passed so fast. Whatever comes through those doors and whatever comes through that ticket machine... WE FIGHT !!! Good luck you'll do great.

[@zekelucente9702]

I worked as a cook in high school and college, but instead went into food sales for the next 35 years. I often regret not sticking with cooking. I did see first hand how much work it took and I so admire these guys that did it.

[@jackmacis9604]

Don't let this show die before it's born! Tony maybe gone but us degenerate line cooks are still here! And we need this! Please call and right to Zeor Point Zero Productions INC. And demand this show be put on air in memory of Anthony Bourdain

[@chuckb11]

this is triggering my line cook PTSD

[@SmokeumPeacepipe]

you mean you can stop line cooking? its possible? maybe someday i will be strong enough.

[@chuckb11]

SmokeumPeacepipe STAY STRONG, BROTHER! XD

[@littleripper312]

haha, do you get dreams of the chits printing? I used to get borderline nightmares of that sound the printer makes. I have to say though my accounting job seems so easy and low stress in comparison. I would definitely recommend line cooking for college kids because it will make any job after seem like luxury... I mean I get actual breaks now!

[@chuckb11]

littleripper312 Oh yeah, the sound of the printer, the image of a huge chain of chits flowing out of the printer and coiling on the floor is forever branded in my mind lol

[@chefmonstro7411]

Where is the fucking lamb sauce!!!

[@Benmarley99]

That one line cook looks like pewdiepie

[@Howie-tw4fl]

Nothing more rewarding than cold Budweiser and cigarettes after doing 1000 covers in 10 hours , not to mention the prep before and the clean up after. Rock on

[@mookiestewart3776]

Bruh the first sip of cold alcohol after a shift is something magical that’s difficult to explain to someone who hasn’t lived this life before ......it’s just the best

[@massmuertos7472]

Steel reserve

[@4realjacob637]

Best part of any kitchen is a nice dish machine and really awesome dish room people. When good people doing the work there's very little cleanup. (

[@MarcoGonzalez-ix2tp]

Oh how well this comment and mentality aged, eh?

[@holic_shot]

I don't know if this show would have made the ratings after the poisoning of Food Network and Cooking Channel, but it would have been a brilliant, unassailable truth; a rare thing in showbiz. Real reality. I am in awe of those working the line everywhere, no matter what's on the menu, what the prices are, or their backgrounds. Immigrants legal and illegal (rooting for you all), addicts, graduates naive and not, seasonal kids, pros. Can't have civilization without your rock and roll.

[@meowpacino21692]

I think Paul Gerard is a big fan of being Paul Gerard

[@ItsCheflit]

I love workin the line i was no chef by any means but i worked my way up. And you have to be half crazy and strong minded its a shit ton of fun haba

[@shymigrain9338]

RIP BOURDAIN!! Line dogs for life READY?!!!

[@Motodefect13]

Shy MIGRAIN HEARD!

[@ct7033]

Yes, Chef!

[@pilgrim5355]

"i have no recollection of what he just told me" i know that all too well and it suuuuuucks

[@yuma420]

Aaaahh, service! Love it, fear it, live it. Repeat! Just make sure you've got your mise in order/station set up properly and try not to get f&^ked (but that's inevitable.)

[@alann5728]

Yes it is!!

[@aez378]

my dream job

[@Tmr1221]

My motivational video for todays work shift! 👌

[@BrianSchmitz]

Was I supposed to laugh when he said his two favorite things growing up were rock and roll and street fighting?

[@thizlam4810]

No?

[@thetrainwreck1469]

I thought he was gonna fight somebody in the kitchen the way he was looking

[@TheSudini]

As I cook, I grew up to Wu-Tang, and I love to fight. Streets,bars, rings, and definitely the kitchen...

[@rightcoast7049]

Shit, that chef is a teddy bear compared to some I've worked for.

[@cristianramos6127]

Absolutely!

[@hardcase10]

Yeah I worked for him Def had his moments (whipped a mixing bowl at someone, right by my head) but he was pretty fair I think he still runs a place in Montclair NJ

[@Sox214]

But my question is did he prep the station? That's the hard part. Getting your mise for service. If you don't have that, you can't execute no matter how good of a cook you are.

[@thisnamewasntpicked]

HEARD!!!

[@manufran02]

Hear hear ,even salad station / desserts

[@michellefucoff4631]

Tomas O. Heard! WORKING, FIRED,ALL DAY

[@lizw8220]

HEARD

[@mpj7987]

Heard.

[@asimsteward9522]

2019 I'm amped for service

[@ashleyturner2272]

I need a drink and a smoke

[@redddddd2]

This generation today , would shiver today

[@ZackEdwards1234]

This would've been such a badass show.

[@gilbertrodriguez2595]

Just went from Garde Manger to sauté this week and did Saturday night alone. Fuck I was in for a treat.

[@jordanburk1184]

Oh gawd the melodrama...

[@b1ggbyrd]

greatest job I've ever had.

[@Sigfried83]

just say yes, and keep calms...comunicate with the chef...."what am I working chef?"

[@MACMO559]

Damm right!!

[@goverga4072]

Ya tu sabe ! Love the line

[@paulbullock867]

This video is my biggest influence when i have to wake up and serve 900 people and everything has to be perfect

[@CDeeez94]

I don't know why but the part at 2:31 where he's lifting the plates and the other chef says: "Eggs..." and he's like: "shit..." always gets me. Lol.

[@miklostamas4457]

Awesome shit. This is what we do.

[@DivineZeal]

SLEEP WHAT IS SLEEP? DING DING DING DING ORDERRR UPPPP

[@manochyouthtitum7588]

OUR HEART WILL TELL US WHAT TO DO NEXT

[@michaellohmeier4370]

Nothing happens in this video except there’s a busy shift and Paul has tattoos

[@shmooveyea]

Being dropped into a station after a quick brief would be hell for anyone. Dude obviously has line cooks helping him regardless.

[@jcnz84]

So nice the ticket printer finally stopped printing tickets....... wait why has the ticket printer stopped printing? .....

[@1205paco]

I work at the news room at downtown Minneapolis and today I burn my hand but it was so fucking busy like really fucking busy that I couldn't cry about it, but some how I like it when is the rush dinner hour and you just hear 👂 NEW FIER!!!

[@kirkerandrews]

I thoroughly agree with plax. How many people are there out there who work in kitchens? How many people are there who don't know the actual reality of the environment? I wish there was more to watch, that's all I'm sayin'...

[@QueensCurryKitchen]

kirker food network equated it with entertainment but the reality is so diff

[@tonydetuna1923]

Why don't they have six chefs plating each dish with tweezers like every other restaurant?

[@qqqqqfg]

There is no doubt Paul is scarier than chef in the kitchen.

[@donnie8917]

What kind of simpleton are you? If you are scared of a cook you are the ultimate beta.

[@9islandshipping]

getting back on the line after 3 years in sales dept ,, i was making killer money but i could not stay away . tomorrow is my 1st dinner service back . i swear this should be a foodnetwork show . this kitchen dose over 1,000 covers a night ,OMG. and the menu stretches from raw fish to PASTAS ALL OVER THE MENU . man . im on sauté of course . a controlled war confusion . like the bomb that hit tom hanks in the movie saving private ryan . don't panic THE FUCKIN BULLETS WILL START TO PASS BY YOU FAS

[@lindseyfrancesco4]

I love the music in this! It's exactly the kind of thing I like to play while working through a weekend rush

[@MarcoGonzalez-ix2tp]

Hey this is cute and cool looking and all but I just wanna say in a real kitchen pumping out high caliber food the cadence is calm and expo is actually keeping everyone on task without freaking out in an organized way. If you wanna work at a spot that’s been on Netflix or whatever you might get talked down to a bit, but if you keep your mind open kitchens out there actually don’t suck. We better get with the fucking program too, cooks are quitting the industry in droves and have not seen a salary increase relative to inflation in 30 years (server average income has tripled in 30 years)

[@electrictroy2010]

Yes when I eat at Gordon Ramsay and other highend restaurants, I don’t see fighting in the kitchen. People are just calmly executing the order

[@FarmerStatesman]

​@@electrictroy2010 at those locations your expectation is fine dining, the pacing is consistent and not borderline drive-through. Truly it's destination dining. A noted chef-owner once said: "I never seat more than 60% capacity for the early seating. You shouldn't feel like this is a diner, where your check arrives with your plate. The 8 pm seating will filter in around the few tables lingering over aged brandies, with no one feeling slighted." By comparison, in many places "the turn" is both sought by clients and by investors. Why have a 60-seat restaurant if I can't turn tables 3+ times in 4 hours? We should be doing 200+ covers a night with 1 bartender, 3 waitstaff, 1 host/ess/busser, 1 dishwasher, and 3 cooks on the line, plus a salad/fry cook/dessert tosser. "I want my return on investment! I'll start reducing staff until service speed increases. The ONLY cost you can control is the cost of labor!" The clients, are there to eat, be seen, and leave to do important things like Instagram and Tweet. "IF I HAD an hour, I wouldn't be spending it HERE!" Thus everything is "ORDER FIRE!!!" and wanted 10 minutes ago. 15 minutes from order to plating is 14 minutes longer than a Filet Mignon WELL, Gratin Dauphinois NO CREAM, and grilled Brussels Sprouts NO SALT NO CHAR, should take. "Eating here sucks. I lost 35 minutes of my valuable evening time. They didn't even know the hottest trending martini on Instagram! I can't believe this place. You people are INCOMPETENT!!! 0 stars if this stupid app would let me!" That's the atmosphere in a hostile kitchen, driven by customer expectations and management decisions.

[@Bear-pw7nu]

A real kitchen. As if Bourdain and Tom don’t operate high end highly respected restaurants. I’ve worked in dive bars to Foie Gras distributors restaurants and the intensity is fairly consistent. Sure in fine dining it’s a little more reeled in but at the end of the day if you flip the restaurant 5-6 times you’re going to be moving quickly and working hard.

[@ZackEdwards1234]

​​@@FarmerStatesmanYou think Craft is borderline drive-through?

[@julram817]

Ive probably been watching this over and over the last 8 years. Nothing like service. And that ticket machine....musica

[@Ozeki_Negima]

I know Paul decided to not do it... but man, ZPZ really needs to make this an actual series.

[@mztweety1374]

I like this guy! Who is he?

[@LoIumadbro]

“You should have three Bronzino and a skate working!”

[@littleripper312]

The funny thing is that a kitchen IS that dramatic that's why it would make perfect reality tv or at least high volume kitchens. Shit gets serious when those tickets keep printing lol. You need intense focus, its like a sport.

[@TheFracturedfuture]

Working as a cook is a tough job, hard work and mostly never pays well.

[@ishthefish9006]

It pays good but for the work you do its not enough

[@JamwithBands]

Love this

[@MaddenManification]

Colichio and Bourdain both know this guy. Entertaining, but not some surprise arrival. Surprise, I brought a camera crew.

[@gissilva76]

My first year, I legit would feel anxiety and then it would go away 😂

[@MDIS]

I respect men like you , its because of your tenacity to keep on going when the going gets extremely brutal and tough through the 5.00 - 11-00 etc shift that is brutal

[@kaleblejarett3723]

You're a stupid bitch.

[@MDIS]

@@kaleblejarett3723 I guess your parents taught you to treat others with such words. What a low life.

[@hardcase10]

I worked at this resto for two years+ (after this weird thing was filmed) I remember that kitchen well Lauren, the chef on the call, was in charge for about one year while I was there Very tough, but very fair and pretty patient I liked that job a lot, but working in a NYC restaurant isn't sustainable for a lot of people Good times...

[@blakespier2777]

Where can we find the full series

[@ChristopherShannon-em5bt]

Smart chef this guy

[@shanelaroche1]

Love it!respect!

[@OttoNommik]

great video. hysterical. so happy for you!

[@yashespatel]

Make a show similar to hell's kitchen, but instead of casting the regular, destined-to-fail gang of cooks, cast all these Hispanic guys who basically run kitchens all over America. You know they outcook a lot of "chefs" on TV.

[@Baisers]

Where are the episode?

[@smcmillian76]

when is this coming out or where can i find this online

[@sceneyssupertoyreview5945]

where can I find the whole show? All I can find is this trailer

[@jimm.384]

awesome video, good luck from a fellow line cook

[@ZackEdwards1234]

What restaurant is this? Anybody know?

[@zsimon21]

HEY IM DAVE METZ! nice yellow hat chef!

[@groundbreaktv6935]

Where can I see the full version of this thing???

[@hardchargersdopeboys]

Make this show happen... Why cancel it someone do it!

[@whatwoah9154]

I’m proud to say I’m a degenerate fucking line dog …..

[@namanini2989]

What's the name of the show ?

[@CDeeez94]

"No brakes" ...No "Breaks."

[@Cfreedom45]

Where can you find the full video?

[@dijixi]

I have no recolection of what he just told me - me 193883 times per rush hr

[@1450JackCade]

"No Brakes" or No Breaks?

[@Linkzelda21]

That ticket machine we all know and love and hate at the same time and we all want to destroy the thing. But when you work hard as a team and communicate you’ll get through those tickets.

[@jerematthewjohnson9310]

the dreaded "Ticket Time"

[@A.JayWeber]

Im on craigslist looking for a job right now. Excited but scared. You sell yourself to get the Job then have to meet those expectations. I watch videos like this to remind me that cooking is fun. But you will be talked to like a little bitch. You will wish it was as simple as just making the meal. You WILL wish other people would smile and make it less stressful. And you will have to cook things that you wouldn't even dream of feeding yourself. You will look at your paycheck and think. "It feels like I earned more" Then you will think to yourself. Man I wish I was getting paid to play guitar right now. (thats just me.) I hope this show gets picked up.

[@jorgegaytan3745]

Where do I find more of this ?

[@alextrigo822]

I wish all my burners would work like that....

[@aarondodd2967]

Awsome! This gets my ready to run a Friday/ Saturday night! Would love to see more videos

[@pkitty2219]

Ha! I start another cooking gig tomorrow-love the over drama of this. good god men.

[@colombiano823]

When does this become a show? And when will it air? It looks awesome.

[@edwardlee3419]

What restaurant is Paul Gerard cooking in, in this clip? The menu has some Italian, American, and do I hear Bak Choi (so some kind of Asian Fusion) food?

[@helmsley07]

It says it in the video....

[@ibassnote]

“Degenerate line dog.” Miss you Bourdain…

[@ratrodramblin]

Stephan Bonner in the kitchen

[@Benmarley99]

Guys im 16 and im a prep cook, willing to cook my ass off and motivated to work in kitchens because I already know its what I want to do with my life. Please any advice on what to do in the future and keeping up on the line??

[@russellbryant2273]

Still cooking??

[@smokeymcpot69]

​@@russellbryant2273 Sadly he's now dead :(

[@drogoscg1]

Well, at least these guys seem to be actually cooking something. Compare the kitchen in the video to say a chain restaurant like Applebee's where they fuck up microwaved rice.

[@jaronensley]

Is this going to be a series on TV or a film or what?

[@Cfreedom45]

Get ahead stay ahead.

[@indgamerkriss4777]

any useful advice on a new upcoming cook fellas? I started at dishwasher and new my heart belonged in a kitchen. I hit a brick wall today and I can't seem to sleep on it.

[@jaybee4651]

head down work hard come in early learn by others mistakes know you're station live n breath that staion till you own it. yes chef!

[@edmundgreen9708]

Keep your head down, ears open and don't stop. When a rush hits for us we are slammed for 2 hours straight 3x daily. Breakfast, lunch and dinner all has zero to 150 in the blink of an eye. You hate it when it's never ending but after the second beer after shift that feeling goes away. It's either in you, or it's not.

[@edmundgreen9708]

There's only one other chef besides me and during dinner we wash our own dishes. Trust me, I've questioned my sanity more than once but it's a rewarding career. Absorb as much as you can and work your way up the kitchen ladder.

[@smdho]

yeah youre going to hit a lot of those if you decide to career as a chef.

[@pork012345]

There’s always that moment in time during service. You legitimately feel like you’re drowning. It is utterly terrifying. Chef is screaming. Nothing feels real. It’s so odd and unexplainable.

[@OscarRodriguez-hc5pp]

What's up with the ending?? XD killed a slice of fucking garlic bread, the fuck was that xD

[@carlosleonardogomezhidalgo1573]

He looks like the punisher from the serie

[@OM3N1R]

As a cook that isin the weeds daily. Ilike smoking weed and watching this :)

[@navykid97]

This is the edgiest video I've ever seen

[@mussman717word]

I hate jokes like this, but you know that the only 72 people who disliked this video were culinary school grads who couldn't last one minute in a professional kitchen without shitting their pants.

[@Breen09]

Is he cooking food or analogies?