POV Cooking in NY Restaurant | Take the Pressure or Fail

[@RezaArdiansyah-ru8zp]

Good evening, new sub here greeting from Indonesia

[@LetsCookAndTalk]

Thanks for subscribing from 🇮🇩. Have a great day...

[@AandarksHobbies]

I love watching these videos. I really hope Sammy/Sammi/Sami gets paid well, she works harder than anybody else in that kitchen. Keep these POv vids coming, they’re great.

[@LetsCookAndTalk]

Sammy is awesome. Yes, vids every week. Dont forget to subscribe.

[@501badgirl501]

This was a really great video. I enjoyed it !!!

[@LetsCookAndTalk]

Thanks for the comment. More on the way...

[@alexlogan202]

That orchard chicken plate is ginormous

[@LetsCookAndTalk]

I hear ya. We have changed it a couple times already. Remember the plate costs $38. We live in an value era. What's more at play with this dish is prep, execution and flavor.

[@AandarksHobbies]

Chef, the knife you dues in this video with the colorful handle… what brand or model is that? I need one of those in my life.

[@LetsCookAndTalk]

Sanmuzuo Japanese Santoku, Hammered Damascus. I got it on amazon. Bought it for $100. It's actually on sale now for $69. I love that knife, one of my favorites.

[@chary-cx5ss]

冷凍カニを焼いたら 解凍するまでオーブンで時間を取られ それから火が入るからパサパサか生臭みが残る 魚介は😊日本とはレベルが違いすぎる

[@LetsCookAndTalk]

There's Alot of other factors involved, but nevertheless thanks for sharing and commenting. Have a great day.

[@PixelKing548]

Finally a kitchen where everybody wear gloves! I watch so much pov cooking in restaurants and a lot of them don't wear. So big kudos for that.

[@LetsCookAndTalk]

Thanks for tuning in...

[@Melted-Kuchi-kopi]

As long as you're washing you're hands thoroughly and don't have any open cuts I don't really see the need for gloves. Seems a bit pointless tbh.

[@alexlogan202]

It is pointless. The chicken is already cooked and poultry is the most dangerous. People eat raw beef and salmon all the time and it's fine

[@sean8563]

Studies show that gloves can be more "dirty" than hands as people wash their hands more than they change their gloves. I love it when people who have never worked in a kitchen chime in on this.

[@PixelKing548]

@@sean8563 Please. I have watched chefs taking the receipt that contain BPA and BPS with their hands and start touching foods without washing.

[@sharonroot1681]

do you make your owen corn bread

[@LetsCookAndTalk]

Our Pastry Chef makes them 90% of the time. The rare occasion, like in this video, is when we have extra from a large function. So we host 40 weddings a year and other multiple events along with running the regular dining room.

[@sharonroot1681]

looks good what your cooking

[@LetsCookAndTalk]

Thank you for the compliment and comment.