what it's like to be a line cook in a busy LA restaurant

it's episode 4 of the vlog, we've sold out my pop-up, but it's a bit early to start preparing for it
in this episode, there's truffles, naem, lots of prep tips, and a thursday night's service of working garde manger (garmo). this episode feels a bit calm, right before the upcoming chaos of my pop-up 😵‍💫
also, cookbook process is starting!
- h
my amazon storefront (bench scraper and other kitchen tools) | www.amazon.com/shop/hwoo.lee?...
Budonoki's IG | / budonokila
Chef Dan's IG | / chaep_dan
Chef Justin's IG | / justinpvu
Chef Keita's IG | / keitayakubo
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CHAPTERS
00:00 - 01:23 - a fun announcement
01:23 - 01:43 - intermish
01:43 - 03:35 - the truffle truck of LA
03:35 - 06:09 - prepping naem
06:09 - 06:57 - small + big green onions
06:57 - 07:46 - how to cater wrap
07:46 - 10:10 - how to supreme citrus
10:10 - 10:50 - family meal
10:50 - 16:08 - scallop & naem during service
16:08 - 18:08 - salad during service
18:08 - 20:47 - oshizushi during service
20:47 - 21:36 - end of service
21:36 - 23:08 - breaking down
23:08 - 25:04 - pop-up strategy
25:04 - 28:29 - KT Cafe with Budonoki
28:30 - 28:47 - calm before the storm
________________________________________________
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TikTok | / hwoo.lee
Facebook | / hwoo.lee.fb
X | / hwoo_lee

[@GretMad]

your work ethic is so impressive, staging, doing pop ups, developing a cookbook and running a successful KZbin channel, king shit 👑

[@justaguywhocommentsforfun]

God shit 🪽 Guess you can call that a Holy shit 😀 I see myself out.

[@hwoo.lee]

thank you 🫶 but far from king sh*t, got lots of work left

[@hwoo.lee]

Wait come back 😆

[@GretMad]

@@hwoo.lee always a work in progress🙏🏻😆

[@aurinbagchi234]

Wow the orange peeling was amazing. Chef dans technique is so graceful. Really shows the difference of home vs restaurant level cooking

[@hwoo.lee]

It’s so natural and graceful the way his hands/knife moves

[@Xenorous_]

This was phenomenal! Your mums gift was so cute holy shit. Budonoki's crew are honestly that amazing, the willingness to constantly help you improve every facet of repertoire with something as simple as the knife technique on the orange segments. Feels like a family bring each other up to get better its wonderful to see!

[@hwoo.lee]

The Budonoki team is very supportive of each other, i think it’s incredibly important for the success of a restaurant as well

[@spirtmentality]

You seem like such a sincere person. I’m happy for you. Keep grinding dude.

[@hwoo.lee]

thank you sir 🖤 sending love to ya and I appreciate the kind words !

[@saikou135]

Really enjoying these vlogs, hope you keep it going. There's something very calming and therapeutic about them. I saw someone say that they only really like the cooking part of your videos but I disagree, it's nice to see your thought processes as you aim for your goals and the social bits are comfy

[@hwoo.lee]

I appreciate this comment a lot!!! It feels a lot like a journal entry for me and I do like lacing in more personal/thoughts/social bits

[@pablolopezsanchez5826]

Even if the editing is so time consuming, it pays off vaaaaaastly. The service explaining with the speed footage, so detailed so weel thought for the audience and so caring. Yeah, fucking loved it. Keep up with the good work, great vibes and enjoy it!!!

[@noneness]

I am constantly so impressed with your perseverance. I've been struggling a little bit and you've inspired me to push through. Hope the pop up goes well!

[@tashatoddman7492]

lots of support and love for you! congrats on all your progress so far and the cookbook!!

[@owenlee8869]

I love seeing your progressions in filiming/editing these vlogs! They are really enjoyable to watch and thank you for your hard work!

[@hwoo.lee]

And thank you for watching and supporting!!! 🖤🖤🖤 means the world to me

[@charlesm835]

Love these videos! Thanks for all the energy you put into capturing these unique moments.

[@miloyoga]

I love these videos! you are so deserving of all the good things coming your way!!! Congratulations on the cookbook

[@hwoo.lee]

thank you!!!!’ And cookbook process is just beginning 😵‍💫 not gonna be for a long time

[@mlo8081]

Awesome video, held my attention the entire time! The guys from Budonoki are so fun and your interactions and hanging out are so cute. Great vibes. Amazing work, but as always, take care of you and don't stress.

[@brandontan9794]

I literally flinched at 7:40 when he almost dropped the 1/9 insert

[@hwoo.lee]

😆😆 sorry

[@brittanytravis8062]

thank you for continuing to let us tag along on your journey! it’s amazing to be able to watch your growth in every vlog you put out.

[@andrewcruz3837]

Hello beautiful

[@caffeinetheory4026]

Waiting for your new vlog is my new weekly habit. Thanks for being great! Your videos are so entertaining to watch. Keep doing what u're doing❤

[@juliusrar]

just thank you! thank you for the incredible work you put in so many different projects and taking us along with a quality of video making that improves from video to video. wish you the best

[@hwoo.lee]

Thank you for taking the time to write out this comment! It means so much 🫶

[@LEYOPOLD]

Another great video! Truly enjoyed the vlog and watching you learning and growing!

[@J_ondioline]

I really look forward to these vlogs, thank you for em

[@clairesatuito6350]

as a subtitle/captions/cc/reading while watching videos lover, pls keep them in ur videos (they are amazing and the quality and editing is soooo good)🙏

[@connerdrake8514]

Absolutely look forward to your vlogs. It’s been great to see how you learn from each one and implement new strategies for our viewing experience. You’re doing a great job!

[@hwoo.lee]

Thank you!!!

[@nicolasarnedovillanueva9010]

these videos keep getting better and better man, its amazing to be able to follow your journey from so far away (spain)

[@zechkurien3031]

I’d personally love to see like 30 mins uncut of service. Fallow London does videos like that and they do really well

[@Insomniuhh]

Loving these point of view videos. Learning a lot.

[@samvogel6196]

These vlogs are amazing

[@oosman5]

loving this vlog man, great content

[@MonKeyGuy131]

my new favorite yt series 👍

[@hwoo.lee]

🙇🏻‍♂️🙇🏻‍♂️🙇🏻‍♂️ thank you!!!!! And it’s just getting started 😤

[@patriceyang3166]

I know these videos take a lot of work to make but they are super enjoyable! Can't wait for the next installment. 😊

[@Moody2ham]

This was such a cool video, you guys seem like such a cool group to work with, im sure that while the tempo gets rough with rush- that its nice to have a good team to rely on. Appreciated the chill vibes and behind the scenes of the kitchen. Would definetly watch a video of you doing your thing to get though a work night as you make the dishes

[@TierraD2021]

I don't know you, but by way of being an audience member, I hope it isn't out of line for me to say I think you should be proud of yourself for taking the steps to overcome your regrets and heal yourself. It's not easy to let go of the past, but from the snippets of your life you share with us here, I think you're doing a great job focusing on your "now" and looking towards the future. And if these vlogs are your outputs, it's also doubling as a source of great joy and inspiration for a lot of people. At least I'd like to think none of your 800k+ subscribers regret "smashing that like+subscribe button" 😂 You've got this!

[@TierraD2021]

I have more to say lol: The Budōnoki team seems like such a great group of people. Chef Justin's got the "like-comment-subscribe" voice & hand motions down pat 😂 Chef Dan's blessings 🤣🤣 I dug into some research on Thai (and Lao) naem because we have almost the exact same dish/preparation of fermented pork sausage in Vietnamese cuisine called "nem" (pronounced the same, which makes me think they're cognates), or nem chua (sour nem) for Northern Vietnamese. Apparently the difference is that Vietnamese nem leans heavily on fish sauce and pepper, while Thai naem is more garlicky (?); texturally, the Viet version is firmer, more al dente, while Thai and Lao versions are softer. There's a similar dish in Cambodian cuisine called "nam" as well. I apologize in advance for another unsolicited linguistic (and long ass) comment but, at 6:06-I understand the question is meant to be rhetorical but, I can't help wanting to answer 😅-you are on the right track learning Japanese if you find yourself speaking in a higher pitch! Different language structures produce different levels of pitches, with English typically being on the lower end in comparison to Asian languages. Japanese in particular is high-pitched because the sounds are produced nasally (up and out through your nose). There's a social factor to it as well. When we learn a foreign language, we typically model ourselves after a native speaker. I'm guessing in your case this model is Chef Keita? (or anime, who knows) If it is Chef Keita, his voice is more tenor and boyish than your baritone, so it makes sense that it might be some level of subconscious imitation there as well. Anyway, sorry for blabbering 🙏 Looking forward to seeing more of your adventure! I hope you will show us how the pop-up went XD

[@hwoo.lee]

I LOVE these comments!!!! 🥹🖤 I’m going to show them to the Budonoki team!

[@TierraD2021]

@@hwoo.lee I would be so honored 😭😭😭

[@escapejudgement]

this is seriously some of the best content on all of youtube. you deserve all the praise!

[@patrickkibilov6188]

im literally stopping at every speech of subtitle, because I need to WRITE THIS DOWN! Very inspiring - exactly the type of work I want to get into. Seeing this opportunity, and YOU ABSOLUTELY CRUSHING IT, makes me so fired up to work in a high pace, fine dining, prepped to perfection with such intricate detail-type place. It would seem so fun to learn all the tips n tricks found in a high quality izakaya traditional restaurant. KEEP KILLING IT and keep posting videos like these! and any tricks you learned along the way lmao

[@entreprenosh]

Thank you for the exposure to a whole new cusine for me. Love the Gaffs. Keep it up, your killing it!

[@carolynbeldin4275]

I want to get in there and learn to prep 😅Can’t wait to buy your cookbook and read/cook your food ❤

[@bitbybituin]

green screen hwoo >>>>

[@robertarcilla1118]

more vlogs more vlogs more vlogs. very informative but also chill and entertaining, right up my alley

[@jamescavallero7223]

I’ve been looking for a series like this… my wish has come true

[@shirshendude1140]

Man thanks for these types of videos. I aspire to be a chef and these videos are helping me alot. Like knowing about the industry,how does a kitchen work, how many do we get actually, how much effort is needed and most importantly the environment

[@johnkennes]

These vlogs are wonderful.

[@thecheffycheffs]

Your work ethic and discipline amazes me chef. Best of luck in your journey, you’ve been a great inspiration❤

[@Grampeh]

Inspiring stuff king 👑

[@hannahmeyerson3066]

I have been struggling through supremes at my restaurant for months now. I can't wait to try Chef Dan's method! I love your videos btw:)

[@tashatoddman7492]

it was so sweet of your mom to bake for the team ❤😊

[@Shiimal.e]

I really enjoy you content......i really admire and respect you... I've watched your atleast one of your videos everyday and when i feel bored.... You made my day.. thankyou😊😊😊

[@fletchermilestone3]

lets goo 💪💪🔥🔥 you progressing so well

[@babyjki444]

the keita chronicles in every episode > hes stinking cute

[@ThatApronGuy1]

Started this one on my birthday! Congrats on working with Chris Ying on a cook book! Can’t wait to dig into all that untapped culinary knowledge!! Also agree with sister, the commentary is much better 🫡

[@xblackchristmas]

wow i learned a lot from this one video - techniques, why some things are done, terminology... enjoyed this video!

[@BOUHAMAMA]

just started my first restaurant/catering job and it's cool to see someone else's perspective of doing really basically the same thing

[@fletchermilestone3]

keen to watch when its out keep moving up

[@ginahubbell6603]

Watching you cut the skin off citrus had me thinking how I'm dreading the day I eventually will be asked to supreme citrus at work/school, what a pleasant followup tutorial to help ease my intimidation 🤩

[@MageLikeTrunks]

I like the green screen with you explaining what you're doing. Hope you keep this format!

[@zoedecantelo3013]

I love love these. Don't stop. I would definitely be interested in having more explanations around the food. The 'science' behind the techniques & explanations of the ingredients, the purpose they serve in the sauce or the pickle and then why they all work together. This would be a lot of extra work so i understand if its not what you'd be keen on doing. Just something i would personally love to geek out on. Thanks so much for your vids. You already put mad amounts of effort into these, so thanks.

[@aggelw23]

So proud of you, healing yourself, taking charge of your life and improving your life experience with love. You are doing great! Be patient and kind with yourself along your journeys :) Thank you for your content! It really fills my heart to connect with what you create. P.s. cracked my ass off when you commented your voice when speaking Japanese, I originally thought you were making a cute anime voice for fun xD❤

[@imae1175]

fire content! big fan!

[@Idontknowjuju]

Love the POV footage

[@rhythmrecall]

I like your subtitles/captions :)

[@dabrabates]

I caved. Dude it’s literally what we’ve been waiting for since we found you 😅

[@chefmaggot9818]

I like this kinda pov like real situation of all the kitchen

[@mr_darkknightjones164]

Ngl i found u about a week ago and I’ve been binging all your videos s thanks for inspiring me again 🙏🏾🙏🏾🙏🏾

[@emilioclaude9277]

Sick video. Love ur vlogs🔥

[@thabilelabase5333]

I'm a 2nd year culinary student in SA whose about to go for inservice practicals and I'm amazed watching these 💯💌. Keep it up H.

[@willclarkedj]

Love it man

[@dmmorrow20]

Yo I tgought I was losing my mind when I kept hearing Lashun Pace- There's a Leak in This Old Building!! Love the vlogs!!

[@JalapenoDNA]

Loving the pecorino mountain. Looking like my salad at Olive Garden when they’re begging me to say “when”!

[@JeLLoH1000]

I feel like the unedited sped up footage would make a good short like Mario kart 321 go type style. It’s like weird asmr for people who enjoy repetitive tasks

[@alejandrobarajas3382]

I agree like you get to feel like you are a part of it 😅

[@scotttenerman9191]

Yo I’m pre-ordering that cookbook the moment it’s announced

[@jonathanhannor3812]

Love the green screen VO

[@3454enc]

I really like the subtitles instead of the voiceover it almost feels like its more detailed in the subtitles

[@hwoo.lee]

I feel that, the VO is a bit more work to do as well, I’ll still keep a mix of it I think

[@phichau90]

Just a cool experience. What it like working in a high end restaurant. Get to learn new things everyday

[@popsiclesrgood1]

i love the repetition of watching service at 1x

[@lavonmason]

The amount of work that goes into these videos is crazy he’s recording working as a full time chef and editing the videos

[@augusthands9932]

The supremes reminded me of an argument I had with a friend years ago - she was insistent that the best cooks are always home cooks but I was losing my mind trying to explain that as a home cook, she would be unlikely to ever be able to quenelle as well as a random pastry chef who's establishment once had 'brownie with ice cream' on the menu for 3 months. You just don't pick up the tiny details or get the reps in at home?

[@devinudasco2694]

Two worlds colliding with the Gastropod shoutout

[@theloniuspoon]

this dude is super hard working man cooking cleaning doing it all

[@retrospct]

Dude… that knife you have on your station while playing naem and scallop crudo is so nice… I want one. Where did you get it and what is it?

[@tisch9928]

Love this video format! Are these asahi boards at budonoki?

[@angetan1223]

Would love to see the unedited version of service!

[@MatthewSchmitz-vf6kn]

Loving the content, just curious what it is that's happening here. Do you just work based on need at many restaurants, mainly as a stagiare?

[@garrettrogers4042]

hey H woo, I just started my first real restaurant job at a very nice steakhouse. I would absolutely love if you posted a 1x full version of service, i’m like you, home cook thrown into high level line work so any exposure to it before things really start picking up would help me a lot :)

[@hoshikouta8248]

the green screen one up on your sister got me cackling 🤣

[@lin12393]

اكيد ابهرتن وبتجنن ورائع❤❤❤ Of course you were wonderful and I am impatiently waiting for you and sending my support and love❤❤❤

[@kaitown9528]

Don't worry about the angles brother. It could be a shot of your shoes and the restaurant floor with subtitles. We will still watch and still be here for it. Really inspired by the content, please keep it coming! Cheers!

[@MonKeyGuy131]

i dont see a problem with you showing the same order more than one time,showing more than one shows how you improved/got more efficient over the service :)

[@LuandreEzra]

A tips for makrut lime leaf, instead using a knife it is easier and faster to use scissors to separate the leaf from the leaf stem

[@georgelaurne6178]

801k sucribers already man, ur def hitting 1 mil by March

[@demononpot1]

got a recipe for the pickled serranos at budonoki? they looked delish and thinking of pickling some radish slices in the same juice

[@Dumpsterfirez]

definitely post a 1x

[@BeautyToTheMax99]

Would love to watch the 1x unedited version as well. It would make great background noise while working on other things

[@Pandabrah_D]

6:06, in my experience most people use a higher pitch when speaking Japanese, myself included, so you're all good there in case you were feeling self-conscious about that haha.

[@thesmigleys7955]

what knife is on your board for service? also, how do you think about your station set up? I ve started taking photos of my set up and drawing on it on my phone post service to try and get it right.

[@bistekbb]

yo, you should make a guide on how to get your foot in the door with stages and networking practices!

[@gonyaknudles9009]

God damn you are a awesome person. Very inspirational.

[@zeroThreeSixHD]

This is sick to see. We know you're talented AF in your kitchen, but a high-level restaurant is a different deal. Fascinating to see the chefs teach you technique and watch you learn on the fly.

[@Charlie_8rown]

Please drop the un-edited version of service!!!!! PLEEEEAAASSSE!

[@gloriyahboregah6384]

It’s that almost pretentious level of confidence that tells you this guy knows what the fuck he’s doing in a kitchen

[@MarcusRayGonzalez]

Keita isn’t camera shy anymore :0

[@gastonmaffei]

do you have the link for the bench scraper? thanks!

[@dannytranlx]

Super interesting, thanks for adding what songs are playing? Do you mind creating and sharing your Spotify playlist 👀 New POV shots are great too!

[@bobbynotwomack]

Love the overhead line shots... show off the precision!!! 🙇

[@Heckabig]

A classic at 9:35, Janet Jackson - Someone to call my lover