POV: Cooking Restaurant Dinner Rush┃Head Chef Real Life Drama

[@sunshineonarainyday5443]

I love how everyone uses their manners towards each other that’s so refreshing to see, the place I worked was way too toxic no one listened there was no order no help, this looks like a nice place to work. Great job food looked delicious 🎉

[@LetsCookAndTalk]

Thanks for the comment. Hope you have a great holiday's...

[@IAMpHAM18]

I love that you put text for the dishes you are preparing! Subscribed!

[@LetsCookAndTalk]

No problem, I figured it's the least I could do. Thanks for subscribing.

[@robertbissonnette4411]

Great video great dishes nice presentation well done and yes I am a chef have been for 6 years

[@LetsCookAndTalk]

Heard and thanks. Keep up your journey. We (chefs) are all in this together as one family. Stay connected...

[@MikeMorris-f5w]

I want more of this I love this

[@LetsCookAndTalk]

Thanks for the comment. We tons of more videos to be uploaded. Every Tuesday, a new POV video and recipe videos other days of the week.

[@nathanklymchuk1]

Those tiny peppers and flower pedals is a tough look

[@LetsCookAndTalk]

Thanks for the comment. Contrast, color, texture. 🌼 🌶

[@skyeblue5669]

😍 Yum

[@LetsCookAndTalk]

Thanks. Happy Holidays

[@LaSoniaMcClain-i3u]

I love how you play your dishes but you don't change your gloves enough

[@LetsCookAndTalk]

Its called editing. Trust me i do.

[@IwantRoses]

Those mac n cheese bites were stressing me out! 😂😂😂

[@LetsCookAndTalk]

😆 🤣 😂 Sorry

[@IwantRoses]

😂😂 not YOUR faul! ​@@LetsCookAndTalk

[@ItsMeKyle1882]

41:50 I see this on so many kitchen POV videos.Example: those square items that finish off the plate. Four get put on and one is discarded. Why not give that extra one to the customer, even if it's off to the side? You'd think the guest wouldn't mind if the plating was a little off. I see this a lot on the Fallon channel. Sometimes the chef snacks on the bits left over before discarding them, though. Still, it seems wasteful discarding those bits for the sake of the plate appearance.

[@LetsCookAndTalk]

First of all, I love the Fallon channel... Tbh, you're right it could be used on their plate. Thanks for the suggestion and the comment.

[@genxjason]

love watching you work. Much respect to you!

[@LetsCookAndTalk]

Thanks alot my friend. Until the next video, enjoy...

[@supremester2]

You are so calm. I am not patient when I’m cooking. I’m going to try to learn from you. That Carolina chicken looks kind of creepy. Is it just sitting there in the refrigerator it gets and put in the oven.

[@LetsCookAndTalk]

Thanks for the comment​@@supremester2

[@sharonroot1681]

thats a lot of work nice job

[@LetsCookAndTalk]

Lol. Thanks.

[@DianeMiner]

You are left handed to service 😊

[@LetsCookAndTalk]

Yes I am left-handed but I'm right-handed strong.

[@hellomandarkk]

Well done chef. Except the giant half head of lettuce barely charred. If I was served a half head of romaine I'd be pissed. Chop that shit up😂

[@LetsCookAndTalk]

Thanks for the comment. It's a wedge salad. It is what it is. Can't make everyone happy. I'll do better next video, lol. Have a great day.

[@hellomandarkk]

@@LetsCookAndTalk Thanks Chef!

[@LetsCookAndTalk]

Its triple washed. You have to read the label maam. Especially romaine hearts. If it was romaine, then yes, I would wash, chop, and spin dry.

[@LetsCookAndTalk]

Its triple washed

[@chrismantz6959]

Plates look solid chef, 607 represent!

[@LetsCookAndTalk]

Thanks alot...

[@edabit1]

One thing people don't know is that most chefs and line Cooks don't have hair on their arms.

[@LetsCookAndTalk]

Facts 😆 🤣 😂

[@TBEfect]

Why is the rose petal on a lot of dishes. It looked very odd on the chicken dish

[@LetsCookAndTalk]

Quick story. Local grocery store sells the leftovers for pennies, so i buy them for ganish and contrast in the dish... in this case ill have to agree with you. So ill be switching that up with another viable option. Maybe a rosemary sprig, or bulls blood. Blood oranges are about in season, I also love the color of watermelon radish for added texture but usually only use it in asian dishes...

[@pequeuxdarleux1480]

Si je vais au restaurant, ce n'est pas pour manger des choses vendues en conserves. Par exemple à 0:20...On ouvre une boite en plastique : on met l'intérieur dans un truc en inox et le tour est joué.

[@LetsCookAndTalk]

Huh... lol. What video are you watching? Not mine's. Let me guess. Rough day? Why are you on this video commenting something false about a video that clearly you dont like? Or something down those lines. So bulls blood that comes in a plastic container and put in a PLASTIC container. Somehow, it has provoked you to comment here. Man, listen. Life lesson. Whatever is failing you today, you can change tomorrow. Im sure you can fix it. Just not here, not now, not this video. Keep it pushing. Now, have a great day.

[@goofygolfer56]

Not criticizing, but for appearance and presentation why didn’t you trim off the brown end of the stem of the Romaine lettuce?

[@LetsCookAndTalk]

Idk, maybe the same reason you're not a professional golfer but a goofy golfer. Listen, im not here to critique your game. Just saying.

[@LetsCookAndTalk]

No, seriously, if you trimmed the stem off, the whole purpose of a wedge salad would fall apart. So for presentation reasons thats kept on. Hopefully, that answers your question.

[@LetsCookAndTalk]

Hmmm. Well, the stem of romaine is very edible. For your education, google it. I think you just dislike it. Which is ok. It's my interpretation, which there is not a wrong or right. I respect your opinion. But you're wrong with it not being edible.

[@goofygolfer56]

@ Maybe you should read my comment again. I never said I didn’t like it nor did I at all indicate it wasn’t edible! I was talking about appearance and presentation. In my many years as a chef, I’ve always trimmed any foods that have a brown spot where the customer might think the food is old or spoiled. I was not criticizing you or your work sir, it was a simple question. Curb your ego and think of it from the customer’s perspective and you’ll go far and do well.

[@jeremybrown8982]

As a chef why question another chefs plating. Grilled romaine is traditionally root left on. So your comment started a rabbit hole you can't climb out of.

[@billyburleson6238]

Nice video here .. anyone know where this restaurant at or name ?? 😊

[@jamesida7268]

Being a chef / cook just isnt worth it anymore. Do not follow this path young ppl. Its a waste. Read books and do good and get into the trades. I love being a chef but the money sucks and the stress is terrible.

[@LetsCookAndTalk]

In my opinion the pay is better than ever. Plus benefits. Especially since covid. Remember, every states minimum wage and average chef salary is different. For instance, Pennsylvania's minimum wage is $7.25 vs New Yorks $16 an hour with an average chef salary of $60,000. That's a huge difference.. I feel your pain chef, keep grinding....

[@uniquely__awkwardsimply__b2701]

I can totally understand where you’re coming from but you know there’s levels to it just like any other profession!! Just study the craft if you’re gonna make cooking your career and aim to work at a top tier restaurant!! Example, surely an Applebees chef can make let’s say 16 an hour but at a restaurant where you have to pay 50 dollars just to park lol his wage maybe 35 an hour !! My friend became a chef for a hospitals canteen and he makes 26.00 an hr… Keep grinding, perfect your craft and aim high!

[@ptur79]

I've been a cook/chef for 22 years. It never gets better or easier or any more fun.

[@LetsCookAndTalk]

When there's a will, there's a way...

[@philiprhodes3976]

My brother went thru school for being a chef.went and had a job down in Belize working at a hotel.its not worth it unless you a small restaurant that does good business.

[@Sam-yd1vs]

really seafood combined with beef? sounds odd to me

[@LetsCookAndTalk]

I'm not sure where you're from. LOL. It's called surf and turf amd its very popular here in NY.

[@Sam-yd1vs]

@@LetsCookAndTalk ok I didnt know that.

[@Sam-yd1vs]

@@LetsCookAndTalk thanks for answers

[@LetsCookAndTalk]

No problem. What kind of dishes you like?

[@NonExclusive6669]

Yummy :) wish the tips would go or be shared with the chefs :).

[@LetsCookAndTalk]

Maybe one day. Appreciate the comment. Have a great day...

[@darrellle4967]

Love the video but watch your gloves when u touch raw meat!!!!

[@LetsCookAndTalk]

No offense taken. It's called editing. Rewatch again, There are a million jump edits all over. People dont come here to watch me change gloves. They want to watch me cook, so I edit out all pauses and glove changing. Although maybe an unedited video might intrigue even more users? Maybe no. Idk.Another thing when plating unsoiled gloves from raw meat and/or use of meat tongs will be suffice. I work at a top resort in NY with multiple cameras and tons of eyes on the operation every minute.

[@transilvanischervampir666]

Die Kameraführung geht mir aufn Sack 😶

[@LetsCookAndTalk]

Sorry, ill do better.