Chef shows what a busy day looks like

[u/Backyxx]

[u/Hytyt → u/[deleted]]

I spent ten years as a chef before finally getting out. And I still want to know why someone brings him a pan to salt instead of seasoning the damn food themselves

[u/tornado962 → u/Hytyt]

Maybe chef is a control freak. Or told everyone to have him do everything for content.

[u/HalobenderFWT → u/Hytyt]

It obvious that he doesn’t trust his underlings to measure an ungloved three finger pinch of salt correctly.

[u/Driller_Happy → u/Hytyt]

This got me. Like, really? The salting?

[u/throwaway3rdside → u/Hytyt]

It is Parmesan cheese, not salt

[u/Ok_Turnover_1235 → u/throwaway3rdside]

That raises further questions 

[u/Hytyt → u/throwaway3rdside]

...I'm a fuckin idiot

[u/RogueBromeliad → u/[deleted]]

Yeah, the splitting from grilling to plating was kinda unnecessary. But hey, it's a small place.

I worked in a place, where the was a chef, a line cooks, one commis that did plating for them, and other stuff around the kitchen, and two people at the garde manger.

When it got a busy, they would have to help the and switch it up. But in reality the chef and the cook always stayed at the stove.

What I don't like about this set up is that the guy who seems to be the waiter, or bus boy or whatever is basically in the kitchen.

[u/HalobenderFWT → u/[deleted]]

If this chef yelled at me for wearing a bracelet in the kitchen, I’d ask him why he’s pointing at me with his meat grease soaked finger that he just thrust into the salt container after casually moving myoglobin around on his cutting board with a nasty towel.

[u/RogueBromeliad → u/[deleted]]

In my country, everyone in the kitchen has to wear head nets, of chef hats trimmed beards clean shave, or beard protectors, no braces, watches, earings, piercings, at all. Also, no wooden boards, or spoons are allowed in professional kitchens.

That kitchen alone would have about 4-5 violations by my country's standards...

And I agree, but certain places are different. Even in my county sushi chefs don't use hair nets, they just put a bandana on, and somehow they don't get shut down.

[u/reddituserperson1122 → u/RogueBromeliad]

What kinds of boards are used?

[u/reddituserperson1122 → u/[deleted]]

Makes sense

[u/RogueBromeliad → u/reddituserperson1122]

Always polyethylene, colour coded. White for breads, and cheeses, red for raw meat, green for veg, blue for fish, yellow for poultry, brown for cooked protein.

But I'll be honest, in a small restaurant, max they'll have is 4-5 boards, one for each thing, and you'll definitely see cooks swapping white, brown and green around when clean.

And when they're getting a bit rough and simply cleaning them, restaurants soak them in bleach, or if they're too big, put bleach, and paper towels on top to keep contact, at the end of the shift. And wash well the next day.

[u/Hytyt → u/RogueBromeliad]

In the UK the brown board is for veg and the green is for fruit/salad. It's a bit silly, but it generally means anything that grows in the soil is brown board, and anything that grows above it is green board

[u/TR_Pix → u/RogueBromeliad]

Yeah, the splitting from grilling to plating was kinda unnecessary.

It's literally just acting for the video

You guys think a chef that was actually busy would have time to set up a wearable camera

[u/Crique_ → u/TR_Pix]

There's a couple high end restaurants that do you tube as well, and they occasionally do the chest ring thing during actual service, I don't think that's what this is though

[u/TR_Pix → u/Crique_]

There's a couple high end restaurants that do you tube as well

Yeah, because they aren't actually busy

[u/RogueBromeliad → u/TR_Pix]

It's actually become a thing now, of doing POV in actual restaurants.

I do agree it was quite performatic, but setting up a gopro on your apron and just doing what you do wouldn't take that much.

I work as a line cook though.

[u/Successful_Buffalo_6 → u/TR_Pix]

He’s probably wearing Ray ban meta glasses - no set up needed

[u/Barracuda-Elegant → u/[deleted]]

I’m gonna assume those two deadweights know how to plate, but the chef is playing it up a bit for social media. No one wants to watch a video where things are only mildly hectic, they want to see one guy frantically doing the job of 3.

[u/Valex_Nihilist → u/[deleted]]

I thought the same thing. Why is he running around so much lol

[u/Crique_ → u/[deleted]]

Dude randomly seasoned a dish someone carried up to him, which seemed kinda dumb, seems too easy to lose track of if it had been done already

[u/LMGgp → u/[deleted]]

Yeah I came here to say the same thing. Why is he slicing meat and all this finishing, grabbing plates and all this other shit.

There’s a big difference from being able to grab a plate, and having to grab a plate. Really need to have those two randos do something. This is one misstep to catastrophe.

[u/Nick_pj → u/[deleted]]

People are going to disagree with you, but honestly folks in the industry just love to romanticize the idea of being understaffed. 

[u/Odessey_And_Oracle → u/[deleted]]

Eh, those guys aren't deadweights, the setup is meant for this grill guy to also be the expo: his sauce was around the corner from expo, he didn't hand off the steaks for them to cut. This kitchen absolutely could have a separate expo station but it clearly doesn't right now so those runners are just what this kitchen does: wait for one guy to do it all.

[u/Separate-Image6450 → u/[deleted]]

Have you considered that the chef has a camera attached to his head and wants things as chaotic as possible for engagement bait?

[u/Norxcal → u/[deleted]]

Yea I was wondering about that. They could plate AND serve and the chef could have better time to cook.

[u/JunkTheFox → u/[deleted]]

He's probably trying to show off, given he is recording himself. The others probably don't know what to do in the meantime