POV Service: Pasta Chefs Line Cooking

[@PeterKelly74]

your POV angle is the best; gives the reality of rapid-fire, multitasking required of anyone working the front line. Organized - its high octane fun; disorganized - its total anarchy.

[@Fudge1706]

From one chef to another…the most impressive part for me is how neat and organized the kitchen is.Mad respect brother.I’m digging the tunes too.In our kitchens we play 90s hip hop during lunch service and dinner it’s rock anywhere from RHCP to Foo Fighters to Linkin Park.

[@JackHiggott]

Thanks heaps brother! 🔪🔪🔪🤙🏼

[@burpiii]

I have deep appreciation for cooks, servers, whoever that's behind the scene to give me comfort food. Your hard work helps people like me who enjoys a good meal during bad days and stressful hours. Respect.

[@iamthepootisman1]

Mad respect for having RHCP playing in the background ✊🏼

[@VIN_DECENT]

That stack of tickets at the beginning 🔥🔥🔥

[@dflores2237]

Another banger vid chef. Ever since I subbed to your channel my urge to go back to chef life grows higher & higher

[@TooBlastedd]

Wish my kitchen had the teamwork and communication like this.

[@tpruff4513]

Let's hear it for the POV camera! You rock that sauté station, Jack. It's always fun to watch. Keep posting!

[@callmefrog76]

Running like a well oiled machine! Good job boys!! Great choice in tunes as well 😁

[@RivetGardener]

Holy Crapinni, these guys are trained professionals! Excellent!

[@kkrezagang4606]

I appreciate all you do. Cooks have some of the toughest jobs.

[@OneShrubArmy]

from a chef to another, would love to work at your place!

[@nate4327]

Rocking to slipknot while hassling down a million orders has gotta be the best thing a line cook can do

[@anthonyg2889]

Boyyy That mise en place is on point!!

[@eddieramser9479]

slinging it! great video folks much respect...20+ years for me

[@Chef_VDUB]

Broooooo like I’m enjoying this externship you are putting on🥰🥰🥰🥰🥰

[@orlandodiazescamilla286]

I need that playlist

[@painterpainting7056]

Excellent work

[@daengpagunungofficial8160]

Good job chef

[@peacesearcher4598]

Great work!

[@AHGV19987]

Awesome video, thanks for posting, however I don't see you guys tasting anything that you're making. Thought that you would check the seasoning on dishes before it goes to the passe. Maybe you guys have been doing it for so long that you just know?

[@exoson1814]

Woah Pasta Man 🍝 That was great! Loved the chest mount POV. What was in the 3 plastic containers that went in the micro?

[@charlesdeoliveira249]

looks like precooked white rice to me, maybe?

[@stevefranklin9176]

Just finished my shift, you boys are pumping!

[@juandiegoortiz9547]

Bro me encanta como trabaja, aspiro algún día hacer eso y mucho más, saludos de locombia

[@PovlineCooking]

Love the point of view and the diffrent camera angles bro! I'm to scared to put My Face In My Videos yet But I'll Get there 👊🍄

[@michaelacierno4292]

Amazing !!!!!!!!!!!!!!!!!!!

[@southendsurfer]

Nice job. Whats the restaurant called?

[@BornRICHBrion]

Cool vid bro. Your setup is similar to mine lol but any way you can link that playlist my dude?

[@eliaskoteas-c5f]

hey jack. please share the kitchen experience you have, meaning the knowledge of the cuisine, is it just Italian, or do you have some other experience, like maybe french or Japanese cuisines? thanks

[@JeffWelsh-pc6kw]

Thats a young mans game ...

[@wernervonbraun8913]

Cooking + Redhot chilli peppers + Australia = 😎😎😎🌏🌏

[@lukewhite8409]

Bossing it as usual Higgott!

[@JackHiggott]

Miss ya brother

[@Renik9]

What are the containers thrown into the microwave of the white stufff, mozz? Looked like onions

[@mixerD1-]

Yer an absolute savage!! Some day I'll be that quick!¡😲 2:45

[@chiknsld3856]

i fucking hate cooking with music, but fucking love your videos since im not cooking and i can just enjoy it :) cheers!

[@obelysk4209]

He said "we have to slow down any way" thats how you know your team is clutch you outpace FoH even with the printer rolling non stop

[@postresrosi9217]

Saludos from paraguay

[@legalizexit]

music playlist its the best hhahaha

[@sjtom57]

Nice sized servings.

[@solo022667]

Are those stainless steel pans or Aluminum pan? What brand and size please. 🙏 thanks

[@jacknewnham6574]

How many times do you change the menu through out the year ?

[@Yernie369]

Beautiful

[@themagiclawnmower2212]

Chef mike is there

[@PeterKelly74]

ok; is that a marinara sauce that you poured into the pan with the mussels? or some in-house variant?

[@JackHiggott]

Just a Napoletana Sauce

[@PeterKelly74]

nice. looks amazing@@JackHiggott

[@azswim88]

What kind of pan is that

[@normanellis198]

Where is this restaurant located?

[@JackHiggott]

Western Australia

[@normanellis198]

Okay. I'm in the USA.

[@afiqkhairi9880]

Kitchen hand never ending pan nightmare

[@afraidcomet]

It's interesting that you prefer to put the blancher pot rear center as opposed to in the corner. could you please share your rationale for that decision?

[@JackHiggott]

I find that I can use that back corner for my bigger dishes that take a bit longer and I know I don’t have to worry about that corner/ and it’s also just 1 extra handle that’s not sitting over flames getting red hot

[@thehumanhopes3178]

Clear the rail boys✊🏾

[@lalosa6388]

what kind of chef coat is that?

[@michaelteasdale2919]

Madness 😮

[@rosielee6390]

You are fast 👍🏾

[@briel0008]

Where do you store and how to portion the pasta

[@jeffforbess6802]

Parboil it, portion it (usually by weight), store it in it in plastic bags in the fridge. When you need it, dump it in the water to finish it. Most restaurants do that.

[@jeffforbess6802]

It’s only good for a day or so, so you prep it daily.

[@briel0008]

@@jeffforbess6802 thank you chef!

[@chance7962]

banger

[@JoshuaDitzler]

You’re doing all of the work but yet getting paid .02% of the profits. I hope they give you profit sharing because the amount of covers you do you need a commission based pay. If not, you’re getting ripped off by your employer.

[@evanwakano6127]

What’s going in the microwave?

[@JackHiggott]

Just rice

[@Me-eb3wv]

I wanna be like u

[@mwells219]

Is there some kind of law that says at least one line cook at every restaurant has a cigarette in their ear?

[@JackHiggott]

None of the chefs would have a cigarette behind their ear , you might be seeing a pen..

[@mybedvt]

I want my tips to go here, not the servers lol

[@obelysk4209]

Saute is for real psychos im a grill (any kind) fry or ultimately a pass guy (hate the window both sides)

[@safetydave720]

Line cooks are cooks not chefs. The head of the kitchen is the Chef.

[@aiwithbri]

*Sous Chef enters the chat...

[@stevefranklin9176]

@@aiwithbrihaha

[@playnwithsizzrz1973]

Microwave ovens should never EVER be in restaurants. It's unprofessional and lazy.

[@ibrahimelmi210]

as long as they arent putting the valuable stuff in there its no big deal. some water based foods cook better in the microwave

[@mustangs263]

Cocaine is a hell of a drug LMAO.

[@Superclapback]

Just need gloves G

[@recoswell]

didn't know you kiwis could move that fast

[@JackHiggott]

😂 Australian

[@BigWater59]

Umm not a chef, just a line cook.

[@toasty176]

Probably graduated from culinary school. If he did, than he is a chef

[@daengpagunungofficial8160]

Good job chef