Binging With Babish Tries to Survive in a Professional Kitchen | The Burger Show
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- 게시일 2019. 06. 24.
- Binging With Babish, KRplus's favorite cooking instructor, tries to survive a shift working in a professional kitchen.
Burger Show host Alvin Cailan will put Babish through two different challenges. First, the Prep Station, where he'll prepare the mise en place. Second, the Burger Station, where the stakes get even higher.
Can the Internet cooking star handle the heat?
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Season 4
Episode 3
First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect. - 노하우/스타일
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Shout out to all the line cooks worldwide! We appreciate you.
Seriously, thank you for making this episode. Home cooks these days don't always appreciate what real restaurant cooking takes and is all about. I'm happy food culture continues to grow but people need to know where the line is drawn
That was so f-n lame. One dish, two orders. No station coordination. That is some training wheels shit.
First we feast thank you 👍👍
@@mayordoctor3961 absolutely. Baking is the same way too. Baking a loaf or two of bread at home is one thing, having to bake 150 loaves every morning and do everything else is a completely different animal.
how about giving him a surprise by sirning him up for masterchef
"I won't waste you a dime"
*fuckin yeets a burger into the stove*
"YEET!!" Lmao!
Twice!! 🤣
I think this is the first time a dead meme has made me laugh. Well done.
@@RagingKabuto YEET is coming back
Yeetis that foetus
Babish: I won't cost you a dime.
Proceeds to throw tomatoes on the floor.
Chris L did u forget the entire burger he dropped lol
@@musicianmash 2 lol xD
Proceeds to drop a pickle.
Then proceeds to lose 3 burgers.
Musician Mash two of em lmao
*yeets the burger to the floor
Worked as a line cook at 16 with a head chef that had damn near 30 years in the business, it was brutal but when I left for school, he gave me a hug and wished me the best of luck in my future. I went back to that restaurant after I got my first degree and secured my job, asked for Carl and when he came out I thought that the man was about to burst into tears when he saw me. A hard earned experience that I am very much grateful for that taught me many values that I now have in my current management position, thanks Carl.
Ryder21 no problem!
Beautiful story.
@@marlin-cy1od ur hating cuz you making minimum wage with your sad life and job?
@@marlin-cy1od how I'm only 15
wholesome :)
Babish on binging with babish : *all pg language*
Babish on other shows : imma end this video's whole monetization
There are a few cuss words here and there but nothin major
@@darthgaunt2418 just sarcasm
Lol
Swear to God😭😂😭😂🤣🤣🤣🤣
I’m going to be as nice as possible: that wasn’t that funny, don’t confuse humor with bitch talk
"Why is this burger so deformed?"
"Babish made it..."
"Compliments to the chef!"
Babish proceeds to tell customer, "I'm not actually a chef"
Customer responds to Babish,"Okay, Dadish ( ͡° ͜ʖ ͡°)"
Alina H “well this is my first time working in a restaurant so “
i don't get it, it even happened? i mean, is funny, but i am confused if it happened...
Andrei Gabriel Urtilă it didn’t it is a joke bruh
Spongebob, who can do it under a minute: *P A T H E T I C*
Spongebob can make a perfect patty even when he trips over
Well life isn’t a cartoon
Nah he just didn't have spatula
@@ghost_1176 r/whoosh
Huehue Ya Ya Ya I understand it’s a joke
In my kitchen, we got a saying when we drop something perfectly acceptable. “Sacrificed to the grill gods” Praise be
In my kitchen its "This will cost you your paycheck"
@@katipunan4212 Yay, threats.
In my kitchen its called "When there's no manager, What? What dropped? Nothing dropped."
@@katipunan4212 in my kitchen the response to that would be "union"
I worked in a scratch bakery, and we would yell to everyone when we dropped something “Who wants overtime?!”
I’m not gonna cost you a dime
*yeets a patty into the stove*
YEEEET!!!
y e e t
y e e t
ʏᴇᴇᴛ
And two tomatoes onto the floor
"Your fans call you Chef Babish"
Well, I would prefer to call him my Dadish
Dining With Dadish
r a d i s h
Krabb
Why did I find that funny
@@avril4480 -Riding with Radish-
Newto oh hell yes
Babish on Hot Ones, please.
Edit: PRAISE BE
i've really lost touch with the Hot Ones guestlist as of late, and idk why he hasn't already had an episode. I'd tune in for it!
@@ritualcities Yeah, too many big time boring celebs. Hot Ones needs to get back to its roots.
Honestly don’t think there’d be enough for Babish to be a good interview guest.
Don’t get me wrong I love him, but is there really enough an interviewer can ask him?
@@c4gob00m - You obviously dont know the research Sean and his team do on guests.
Hell those guys could get an good episode out of you if they tried.
Its really about how engaging the people being interviewed are, the best ones are not someone ans questions, but when they 2 have a conversation.
DismemberTheAlamo trust me, I’ve watched every episode of Hot Ones and I’m fully aware of what they do behind the scenes.
I’m still convinced Babish wouldn’t be the best guest interview wise despite what the fans think, and that’s coming from someone who loves Babish and Hot Ones.
Gotta say the chef is genuine and encouraging. Usually chefs will pressure the shit out of you and expect you too work fine but he seems so chill but firm haha
I guess he can be both, he shows maybe a different face when there are no cameras, but idk
In my limited experience working in professional kitchens (2 different jobs, about 2 years each); I feel the whole "super-mean chef" thing is abit overblown and propagated by some famous chefs like gordon ramsay. I've never had chefs that were like that. Mostly you work as a team rather than some asshole shouting shit at you. Might be different at a Michelin-star restaurant, but i wouldn't expect most "normal" restaurants to have chefs like Gordon "fuck off" Ramsay.
Of course, I'm from Norway, and there might be cultural differences in workplaces in different countries in general.
I think it’s because babish isn’t actually working at the restaurant it’s just a scenario and conditions that will simulate the feel of working their
@@baconsneeze im from belgium and it's basically the same, I can't imagine working alone.
Gotta remember this is a show
"It's the FNG sir."
"Right... what kind of a name is Babish?"
"How'd a muppet like you pass Selection?"
“You’re fruit killing skills are remarkable”
lol captain prices restaurant
"Babish trusted you, and I thought I could too, so why in bloody hell, *_DOES GORDON RAMSEY KNOW YOU?"_*
@@slicedlemons5925 I feel like Gordon would be the one yelling that
The obligatory "i am stressed and focussed and scared and under pressure" whistle everytime he put something on the bun
I do this when I’m on the line all the time when building sandwiches and plating food
Haven't worked as a line cook for 10 years. This made me want to go back
big chungus
Your late dude
made it 69 likes
Lol I’m sorry. That sucks. I’ll never go back.
Just passed 6 years as a line cook. I love the job. But I'm over ruining my body for shit pay.
After working in fine dining for so long I can honestly say that my favorite part of the kitchen is when sh*t hits the fan. You always find a way to get it done. The will of line cooks could be rivaled with the damn navy seals.
"Pepper Pepper Pepper"
"Loosey Goosey"
Babish has been watching YSAC
I caught that reference too hahah
Kabir Kumar yep lmao
What is YSAC?
The African King You Suck At Cooking, he’s a really funny cooking channel, I’d go watch him if I were you
They've collabed
I started dying when he threw two burgers away in 0.5 seconds😂
And that was with no real pressure.
and did the same with the last two tomatoes earlier in the video XD
3 grean guys lol now 1 black
"you can, trust my balls."
Oh yeah, it's all coming together.
8:13 Babish: "Pepper Pepper Pepper"
*YSAC wants to know your location*
“bimbash? idk who he is” lmaoo
😐
k
he never said that .-.
ANOTHER STUPID COMMENT HERE
@@NicoBirknicnoc he did 1:03
As a 6 year line cook who works 5-7 days a week I love this so much! We work hard!
spent 5 years myself, recently got out for FOH because we dont get tips/overpay :>
Glad someone does it. Not for me either. Line cooks need better pay.
I couldn't help but notice that they didn't have gloves on when they where handling the finished product, which is an absolute no-no. Of course you probably knew that.
Ioannis Giannas yeah I kill at least 1-2 full boxes of gloves a day lol.
@@ioannisgiannas9875 gloves are only legally required handling food that's ready to serve, whether its premade or served raw. Really nice kitchens rarely use gloves, but do require things like employees sharing health records and reporting illness is serious
Me: wondering why my burger is taking so long
The chefs: hiding in the rooms to scare someone
if you come into a nearly empty restaurant, and your food isnt like damn near instant, there's a 50/50 shot that you caught them in the middle of prep, or shenanigans.
Can confirm.
So true
Seeing Babish nervous makes me remember my prep/line cook days and chuckle. I love this. Thank you.
pepperpepperpepper
my man has been watching YSAC
I came to the comment section to see if someone else got that reference too
YSAC has to be my favorite cooking based show on this site. I love Babish, but YSAC hits a form of comedy I can't find anywhere else, and I love it. Dude is so unique and creative.
Oscar James deadass thought I’d be the only one to catch this
What time does he say pepper pepper pepper
8:13
I totally feel like that "pepper pepper pepper" comment was totally a shout out to "You Suck At Cooking"
You couldve replied at the comment itself
@@Chinomp4 lol, yeah
babish also set the undo to four hundo once too so yeah i think he's a fan
They collabed to make clay roasted thigh from Hannibal you guys
Me: *clicks on video*
*ad plays*
Me: *skips ad*
*video plays*
Guys from ad: “You’re late dude”
Me: *double take*
Make it triple
“Gordon did it”
Damn I thought he was born and was already a professional cook
I love how Alvin was nothing but encouragement all the way through.
Moros Silverwing he’s like the Mexican, happier version of Gordon Ramsay.
i like how babish talked about how he hasnt earned his chef stripes yet. whenever i watch tasty they call everybody a chef on there and it makes no sense
Rie studied culinary
Kei Camba you can study culinary yet not be a chef. That’s what I’m talking about
@@jrivera018 You must earn the title in a kitchen. TECHNICALLY THOUGH, it doesn't matter where, once you have officially earned it in a real cooking environment you can carry the title anywhere it just doesn't mean you're necessarily a "Chef of that specific kitchen" in which you may be working in at the time.
@@jrivera018 Fucking prep cook is a prep cook even if it's Gordon, lol. (Obviously an over-exaggeration)
Kei Camba you can study medical practices and not be a doctor
So wait, he just had a few mock line cooking orders though? I wanted to see him in the kitchen with the other line cooks when they started getting *real* orders in and seeing if he could really keep up!!! lol
I figured they would never do that that. Those cameras and lights and camera crew would be in the way in that small kitchen and if they were open they would just want to get orders out. Plus, it looks like he wouldn’t have fared very well.
Its a legit restaurant, & I dont think too many customers would be happy with food coming out a late cause the owner is making a youtube video. Its understandable that they'd use a mock line.
This guy choked making 3 burgers, he'd die on the line.
"I'm not gonna cost you a dime."
-proceeds to demonetize the video by swearing-
I'm totally ok with Babbish crossing over onto all my favorite channels.
I think babs was over at test kitchen or vice versa
@@ivanortega4534 He was on Its Alive with Brad and Brad was on Binging with Babbish
I, for one, welcome our new chef overlord
i just want to thank line chefs/cooks for going through the hell they do and making us food. thank y'all so much. i couldn't do it.
you're welcome
@JackingTheBox That's not 2 extra hours. That's you regularly getting to leave 2 hours early.
@JackingTheBox that sucks
KVNG JAY burgers are easy. Making them under pressure and in due time is hard
We love what we do and glad you enjoy. Just dont come 5-10 before closing and we'll love you :)
As soon as he said "imagine cooking a steak at the same time" i thought, i can never be a professional chef
Easier with reps.
-Clicks Episode- "Oh this looks enjoyable."
5:49 hits
Instant Crush Developed.
Bruh. That old dude was pretty hot
Shes a beauty 😍
"Im gonna pick up your balls."
I'm sorry, but I laughed.
Nick Felix “you can trust my balls”
69 likes im not gonna ruin it
You laughed because it's a joke meant to be laughed at, you fucking idiot.
"Sir it's the FNG. Go easy on him, it's his first day."
"Right, what the hell kind of name is Babish?"
"How'd a muppet like you pass selection?"
Gonk Droid Moist meter
TetonicKnight, COD 4 was one the best campaigns in a video game ever. I hope the new modern Warfare lives up to it. (I also hope my parents let me play it. 😂)
I'm not gonna lie, that hit a little hard...
This was tame for a dinner service. But love to see the behind the scenes of a kitchen.
I always appreciate line cooks, they're fast and having this kind of pressure is hard but still they can maintaining the quality. Respect 🙌
“Gordon did it”
I actually have a hard time imagining what that was like.
Zane McCune Look up Gordon Ramsay with Marco Pierre White. You'll see a young Gordon taking orders from his mentor lol
Zane McCune i thiught gordon came out of here mom yelling where the damn lamb sauce is.
@Donald Trump cocoa and pressure are gold for that.
Gordon stares in the mirror after work and berates himself for any slip ups
@@HawkeyeNation19 i think what he ment, is how calm and patient our friendly chef is in this video.
if you would loose 3 burgers , joke around with the chef, and fail to clean the cutting board within 10 minutes of joining the kitchen, you can kiss your inturnship good fucking bye. especially in france where they are absurdly sirious in the kitchen.
@ 8:14 "Pepper, pepper, pepper..."
That comes straight from YSAC! XD
8:13
He's in boys! He did it! He said it
Yeets burger into stove
* in the aaaaaaarms oooooof an angeeeeeeeel *
Much respect for those that cook under this kind of pressure while maintaining quality.
its called being in a business, nothing special, they couldve chosen another line of work
Vojtěch Horák this fuckin guy
@@lukeandliz what a load of bollocks. Taking shit is art too. Stop being a victim, you do decisions in life. You chose being a cook, fine, just don't cry about it and do your damn job.
@@VojtechHorak "... and nominee for person who got the most contaminated meals in a single year...... Holy Moly.. it isn't a cop this go around! First time we've seen this since before the Rodney King Riots of the late 90's!"
@@nostressyjessie lol, you actually think you're funny...
He's had several appearances in First We Feast, but for some reason not Hot Ones. Get him on Hot Ones!
I like babish but he's not big time enough for hot ones. They get legit Hollywood stars on the main show.
pyrotechnic they’ve had KRplusrs before! Phil DeFranco has an episode.
They've been scaling up with the popularity increase though, I honestly would not be surprised if he's too small for today's Hot Ones.
It’s a KRplus show, no one’s too small as long as they’re cool enough.
@@ainumahtar they're able to book more famous guests now, sure, but that doesn't stop them from getting relatively niche guests. Heck, last season, the only "big names" they got was Gordon Ramsey and Shaq, while the rest were either niche-famous like Ken Jeong or new-famous like Billie Eilish.
as a line cook myself (grill station) i appreciate you stepping back there and showing that it aint all that easy!
Worked as a line cook, now run kitchens been in the game 20+ years. Love what you're putting him through 👍👊
I like how Babish said he doesn't deserve to be called chef because he hasn't earned it, dude is very humble and that is a great trait to have.
The fat guy hasn't earned it either if this is what he thinks makes someone a chef. I guess going by these standards every burger flipper and sandwich artist is a chef too.
@@momothewitch The fat guy literally has two very successful restaurants and was named as one of the great young prospects in cuisine. Do your research
Lmao he says that so it doesn’t bite him in the ass later. From the way he speaks, he’s such a douche bag.
@@fatherkarl9291 Saying that so it doesn't bite him in the ass later is proof that he understands his skill level. He isn't claiming that he is better than he actually is is. That is humility and honesty. When you say "From the way he speaks, he’s such a douche bag." it sounds like you think less of him just because you don't like the way he sounds. That would make you an actual douche bag.
Edgy Carl
“Edgy Carl”
Edgy Carl
I'm glad they highlighted that being a line cook is not nearly as easy as people think. It takes a certain kind of person to really excel in that environment.
It's the epitome of being in the present or being in the zone. Anything but is gonna cost you your service.
BWB would have been fired on his first shift if he acted like that at a real job.
Dan Witzke 90% of the military isn’t gonna have to do that either. They’re gonna sit at a base somewhere while bureaucrats make deals to help some pedo warlord that opposes the taliban
@@cleverusername9369 it can feel like torture lol
@Swango where do you work then bro
2:20 "this is gonna be so fun man!" .. "Idk I'm scared" lmao
5:26 when Babish says this I started laughing hard
Mad respect for all the line cooks. The stuff they do is hard as hell.
yes and we get paid shit
Massively underrated and underpaid
Binging with babish with gordon ramsey. Make it happen.
Babbish would f-ing destroy him
@@peter-william wrong
@@peter-william are you an idiot ? he just screwed up cutting onions on a contaminated board that had raw meat on... and half of burgers... a child could cook burgers better... Ramsey is an a hole but he can cook
shut up yall just be stoked at the idea
It would make for a great show, obviously ramsey is the superior chef and cook, that doesnt mean babish is a mediocre cook.
“Alone.”
“I where no body can see my mistakes”
Why I choose to be a home cook
True
ever since i was a child, i have known cooking aint easy, so since then i have always asked waiter/waitress to say thank you to the chef for me.
THIS is the kind of stuff I like to see. Working on a line is so different, and seeing someone get thrown to the wolves is interesting to see. Especially when it's Babby.
Well im still pretty sure just grilling burgers is far from what chefs in "actual" restaurants do. Say if you had to actually create a dish and not just grill a burger and assemble it :D Also this wasnt even a real situation, they just timed him lol..
He wasn't "thrown to the wolves" these were mock orders
He wasn't the ONLY grill cook during PEAK
@@ghostdtx also he was only making one dish imagine having to juggle 5 different orders coming out at different times cause they are all on different tickets going with other shit. timing is the hardest part of line cooking along with making sure you keep shit clean and everything looking the same
thrown to the wolves, aka picks up two tickets
@@Ex0rz what are you on about? A grill is a way to cook food. You basically just said there are no actual restaurants because you can't grill a burger and by extension can't cook using heat lol. as long as it can properly prepare food it can fit in a kitchen of an ACTUAL restaurant. Also chef's kitchens have a chain-of-command of sorts so yeah if you're manning a station you are probably one of few, if not then only one, working that station. You're 100% right on the Mock orders though.
8:12 pepper PEPPER P E P P E R ! ! !
SUMMON YSAC IMMEDIATELY!
BwB is YSAC confirmed
@@MASB29 I seriously thought that for a second!
yee
@@MASB29 you gotta get that PPP going you know what I'm saying
DavidFrostbite you know ysac isn’t a very good cook
"Pepper, pepper, pepper"
Was that a You Suck at Cooking reference?!
You need to understand that line cooks do this 10-15 hours a day, six days a week, for low wages and at the cost of health, friends and family.
"there's a tattoo shop right around the corner that I get all my work done" - he is talking about BANG BANG Tattoos. Best in NYC
rose tattoo parlor is the best in brooklyn
PLEASE have daddy babby on Hot Ones!!!
InfernoPilot27 YES YES YES
Babish. Just Babish.
Two bald guys eaten hot wings. YES
@@ADIDASects Daddy Babby,
Dababy
The reaction to losing it in the stove was as if literally everybody does it and he was waiting for it
This looks soooo exciting! Like I can feel the rush!
I've honestly never thought about grilling shredded cheese, I like how you guys did that.
How do you think grilled cheese is made bud?
dur dur DURRRR wat?? gril ches?? o ya...
@Keanu idk man, you're the only one that's crying about it.
You sure you're right?
When I throw a patty on the griddle, it's still being grilled lol.
My goodness you are too serious bud lol, relax man.
@Keanu For the record, I do put cheese on the outside (as well as the inside) whenever I make grilled cheese sandwiches. Although, I also like alton brown's grilled grilled cheese sandwich also!
Two of my favorite food KRplusr, didn't expect this collaboration, but it was a damn good one.
He was already on the show on S3 E2
The chef is soo supportive they get along so well :))
Great episode, i've been working at a local fast food restaurant for 9 years now, and people never understand how hectic things can be and how you have to keep focused or you'll just lose it, especially when you have 10 minutes to finish 10 french fries, 12 burgers and 6 salads. This episode really shows how difficult it can be when it's just a couple of burgers, let alone when you have to do so much more all at the same time.
Alvin: So what are you expecting?
Babish: $10 an hour, 100 degree kitchen, and no breaks.
And 12 hour shifts
@@junemoeggenborg1873 make that 14 to 16 hour shifts and you'll be closer to the truth.
@@nathanielbell3912 I'm a line cook and my shifts are 12 hours just because we don't do breakfast shifts. I'd love to see Binging with Babbish survive for the 16 hour shift tho
Yea right. No one wants the responsibility of hiring full time workers anymore. So more like 6 to 8 hour shifts at 3 different restaurants equally 12-16 hours a day.
All lives matter
"imagine having to cook a steak at the same time"....all started at different times but all cooked to different temps..oh dont forget the stuff in fryer. ..and shit this order wasnt supposed to have cheese on it. But you gotta saute those mushrooms.....
I just appreciated every meal I had when eating out like 10 times more.
@@lukeandliz 🙄smh
As a line cook myself,I can relate to this 115%. And by the way,I need a well-done steak right now. *internally screams* I fucking HATE making well-done steaks.
Most kitchens are structured so that line cooks are designated to different tasks, so they only have a few things to focus on at a time (but they have to execute them really well). Especially a kitchen like the one featured in this videos. For example, you would have one cook smashing and cheesing burgers, one cook constructing the buns and toppings, and one cook organizing the orders and working the deep fryer.
It's actually easier than you think, (refer to comment above me). People on different stations. The hard bit is the long hours on your feet with fuck all breaks. And not to forget the tickets that don't stop for hours on end.
God so many memories. I couldn’t cut it as a line cook. Not long term. I lasted 6 months. It’s not the one day that kills you. It’s getting your ass kicked and then coming back the next day for more. Respect to all those guys who did it long term. I am in awe.
hilarious man , great vids as always keep up the good work
My mans lost 2 burgers in like 10 seconds
I loved the moment at the end with the whole "Now imagine cooking a steak at the same time" thing, because in my mind that is about 90% of the skill involved in running a service.
A friend asked me to describe my job (I'm a lead cook, 6 years in the kitchen now) and I described it as:
"Picture you have 12 dockets in, a fairly tame service, and you have 4 of them actively cooking and should be ready to plate in 3 minutes but that one wanker who orders their steak well done has their order on docket #9, so you take a moment to start the steak cooking but then you realise you forgot about the parmagiana on docket #6, so you lay that but you know it'll take about 7 minutes to cook so you mentally shift #6 to #8 because the next two dockets can be served while the parma is cooking. And you're doing all of this while coordinating your line cook who is plating the majority of the food, as well as the kitchenhand preparing salads, and making sure you have enough of all your ingredients to last the next half hour of service, and calling for anything running low so it doesn't slow you down later, as well as taking the time to remind your flustered floor staff who are feeling overwhelmed by the number of tables that just walked in that running food has to be a higher priority than taking orders because if the food gets cold, you have to remake it and all the extra orders they just took while it was cooling are going to be delayed because of their actions."
My friend doesn't want to become a cook anymore, so I think I got the gist across :D
You forgot to add:
"Now imagine you don't get healthcare, lunch breaks, weekends, vacations, a social life, or sanity."
I F U C K I N G H A T E W O R K I N G I N F O O D S E R V I C E
But it's kinda fun as well, and I make enough to (mostly) justify it. Plus, my job was coronavirus-proof, as the bar I work at was deemed an essential service by the state of Michigan while half the state temporarily lost their jobs.
@@jamesmcmackin8773 Hey glad to hear you're doing okay, I was made essential as well, on reduced hours, since we shifted to takeout only (restaurants still can't seat customers in Melbourne).
Your list of additions was spot on, though I personally get a food break each shift between rushes (though I'm usually "on call" in case things get out of hand) nut I typically don't eat as it makes me nauseous when I start working again if I do. I wouldn't trade it for anything though, I love working in a kitchen.
It's quite an adventure, and it keeps my noggin joggin' more than a lot of other jobs around where I live. No major regrets here, I just don't want to deal with the long-term stresses of reaching career levels of foodservice, that shit can send a man to the grave a bit early.
How could you forget having to answer questions like “is this cocktail sauce or French dressing “? Seriously one of my favorite jobs though.
Every interview I've ever had: "How are you at multi-tasking in a high pressure work environment?"
Always makes me laugh.
Burgers have always been my favorite food and just like the food itself I can't get enough of your burger vids.
Was a line cook at a bagel store in long island NY not easy but I loved it.
For those who want to get into the restaurant business who have little experience cooking, just know that you can get in, there's a process called stageing, which is basically an unpaid internship that allows you to learn on the job, it's going to suck, and it's not easy because you're expected to learn as you do, and I don't mean they're going to teach you everything, you need to keep your eyes open to what you're doing, and the other jobs everyone else is doing to see what they do, because there's very little time to fuck around in the kitchen.
it's hard work working in the kitchen, you'll go home tied and barely able to get up the next day, but you do it because you love it, if you love it. It's ok to realize it's not for you, I did, but damn if I didn't learn to respect everyone in the kitchen and understand their roles for what it takes to bring you your plate of food.
Never be afraid to ask the chef on how to do things, even if you know how to do the task, as them what method they prefer that you do it in, because at this point being this new, it's showing them you can listen and work with them with what needs to be done, don't go trying to show off or claim you know a better method, you don't have the cred to make that type of decision, but to add on to that, if a chef isn't willing to show you how to do something then they're not worth your time and effort, only work with those who are willing to work with you.
If you respect them, they'll respect you.
Also, ALWAYS respect the dish pit crew, there will never be shame in working the pit.
Unless you live in Norway, where you can just do that and get payed...
aLmAnZio oh that got that in Norway I guarantee it. But that’s to work at the top of the top restaurants, euro Michelin Star deal.
@@roddy116 I highly doubt it, we have two Michelin restaurants in Trondheim where I live, Credo and Fagn. I highly doubt they use unpaid interns. Unpaid internships is very rare in Norway, and frowned upon by most.
Norway is higly unionized.
well said🙌
Dishwasher here. Thank you! It means a lot to hear that.
Can we get a Gordon Ramsey & Babish crossover episode?😂
I don't know Ramsey will probably kill him XD
@@groudongamer3178 To be fair, Ramsey tends to be less harsh on amateur cooks then professionals (hell's kitchen vs master chef is a good example). That said, it comes down to if he sees Andrew as a professional (because he's getting paid) or an amateur (because he has zero professional experience or education).
@@fish7598 yes. That is true. I was just joking. I am very much aware of the much kinder side of Ramsey.
@@groudongamer3178 Haha, sorry, running low on sleep, thought it'd be fun to talk about what Ramsey's really like, hope I didn't spoil your fun or anything.
I disagree i think babs would give him some good comp
That was awesome, I was a line cook for 3 years and when the rush comes in
you have to be there to understand the pressure of getting ticket after ticket
and working as fast as you can to deliver quality food.
Only a moron would underestimate the restaurant industry.
Great video, made me remember some good times with other people in the kitchen.
"Only a moron would underestimate the restaurant industry". No we do so because it's bloody nothing. It's a simple follow the lines of what you are thought. Want to see pressure? Run into STEM. We need to innovate on a day to day. Our code is never the same, our buildings are always changing. We can never stay static, we must always adapt. You lot are simply following a pattern.
Thank you for this episode.
2:06
Babish: i didnt earn that title
Alvin: *takes pencil out from his hat* well today is *puts pencil back in hat* today is the day
Still didn't earn it during playtime.
8:10 reminded me of when Spongebob couldn't remember the order of the ingredients in a Krabby Patty 😂
as an ex-line cook, i loved this so much haha! the pressure can be nuts
Watching this made me feel so good about myself. All the years of people telling me to get a real job, when i bust my ass every single weekend to provide for my family and love what im doing. Worked my way from dishwasher to lead cook. Love to all the kitchen homies
10:17 having "the dough senses fear" flashbacks 😂
Well since he is already here, just get him on hot ones already!!
YES PLEASE!
Props for all the kitchen staff, not everyone can do it. Been there done that, working grill can be stressful yet rewarding.
This is the most relaxed and supportive kitchen I have ever seen
So what Bangalore always says on Apex "No time for an FNG" I get it now
Just Ice ohhh shit 😂 idk either
FNGs always die first
“I’d love to see binging with babish survive in today’s professional cooking climate, like you can’t even main focus on each ticket bro” ~ Sean Evans
6:08 Making a burger this way is absolute genius. I tried making it at home. Burned the cheese on the first one, accidentally undercooked the 2nd one. But the 3rd one? Absolute perfection (and delicious)
First mistake - the shoes... you need shoes that will grip through the oil and food on the floor 🤣🤣😋 learned this at McDonald's
He is wearing non slips, those are the chefs "pro" shoes, Keep brand if I'm not mistaken
@@Wiggibow my bad- I'm an old, and I only worked in fast food, so we used to wear Doc Martin's back in the day
@@mon6745 yeah they make a lot of non slips that look more like regular sneakers nowadays. Ive tried a few different pairs and they always seem to fall apart really fast. I wear birkenstock clogs now and love them
I bet you learned a lot of bad habits at McDonalds also. Like clocking out and going home at your scheduled time, while your co-workers got their asses kicked after 2 buses came in and you bailed on them.
@@wildwoodandonyx Nope - my parents knew my schedule and I didn't get away with dodging a shift... I'm also 5'9" so it's pretty hard for me to sneak away from anything. I was the one who would be working when church let out or there was a baseball tourney near by, and we got slammed 🤣
At 6:30 he totally messed up the Maillard crust left all that goodness on the flat top ....broke my heart
Im currently the FNG at my work. Its honestly nice to hear all the talk about how the screw ups happend to them all just as hard and now i dont feel like i have to beat myself up as much. Great show guys👏👏👏
Never worked in a proper restaurant, but i worked the grill at a Wendy's for a while so i know the pain and stress that this kind of job is on a daily basis.
I was STRESSED just watching this! Thank you all line chefs/cooks you're all amazing!!
Finally we are getting some appreciation thanx!
This needs to be an hour long on Netflix 😬😬😬
I love Babish so much
He is like a cool uncle that visits only during Christmas but you are having a blast with him
I washed dishes in a restaurant my aunt used to own in our small town. Seeing all the line cooks at work was an interesting experience because during lunch time and dinner there is so much going on in the kitchen and so many things being cooked. Cooking is such an interesting world and I love it.
Andrew: "You can trust my balls"
Me: "Well, okay. I wish I had such confidence"