02:00 is literaly me, but in a lab, asking myself if I did used the good concentration of acid or if I am actually holding a biochemical bomb in my hand ._.
My parents are chefs, all we eat on our day off is rice bro. We make fancy shit for ourselves maybe twice a month. I’m using the word fancy very loosely here.
Protip: If you wanna cook good food, buy a cheap pan and a knife. You don't need that fancy expensive shit for a good meal. You'll pick up stuff as you practice more. Also just pick stuff at the market that's good enough. All the comments going "oooh but you need to pick the right ingredients and make sure to check if it's ripe". Nah if the tomato is red, go ahead and buy it. Don't worry about unnecessary bs.
This basically sums up why I refuse to work for anything within the food industry. Personally I'd rather use what cooking talents I have to feed my loved ones.
i know the "coping mechanism" part was a joke but literally every chef and waiter i know goes smoking after and, hell, even in the middle of their shift.
Cooking is easy: find a recipe, buy all your ingredients, probably twice because it IS in fact likely that you'll forget something, follow the recipe. Pay attention to what flavors you like and tweak the recipe to focus on those for the the next time you make it. Make your food for to goal of eating it, not showing off. Also, now I'm hungry.
That expensive knife on a glass chopping board got me so hard.
Been a chef this hurt me so much as i see idiots actually think glass chopping boards are legit. I remember someone wanting to borrow my global knife in a kitchen and i just death stared at them. My knife also gets sharpened at 15 degree angle for Japanese knives.
This was a fun video. Lesson to all you wannabe chefs… DON’T!!!!!! ——🤬🥃 Whiskey is my coping mechanism from you idiot customers 🥃🤬——
Just like everything else in life it's mind games cuz ppl are stupid, they'll only pay 10 dollars for the one but rearrange the plate and they'll pay 100+, if ppl used their brains they'd realize you can paint a tird gold but it's still a tird….
The more serious example of "professional" plating is crap too. I don't want any frigging green crap contiminating my meat. If I order sauce with my meat, I want it on my meat. And what goes with the meat is a baked potato. I'm sure Ron Swanson would agree.
I can explain this quicker. people spent decades formulating arbitrary guidelines and rules that mean nothing to anything other than it makes it harder to prepare the dish, gatekeeping other chefs from high tier positions unless they go through their incredibly expensive course to learn the "right way" to do it.
2:18
And sometimes it's "5 stars very good" and they don't elaborate at all
1:20 not true
(real)
You know too much! A lot of your jokes and stereotypes are amazingly accurate.
I just don't have tattoos.
Meals I cook usually make one serving. Sometimes 2 or 3 in rare situations when my motivation to buy and cook exceeds my hunger
I
02:00 is literaly me, but in a lab, asking myself if I did used the good concentration of acid or if I am actually holding a biochemical bomb in my hand ._.
My parents are chefs, all we eat on our day off is rice bro. We make fancy shit for ourselves maybe twice a month. I’m using the word fancy very loosely here.
Protip: If you wanna cook good food, buy a cheap pan and a knife. You don't need that fancy expensive shit for a good meal. You'll pick up stuff as you practice more. Also just pick stuff at the market that's good enough. All the comments going "oooh but you need to pick the right ingredients and make sure to check if it's ripe". Nah if the tomato is red, go ahead and buy it. Don't worry about unnecessary bs.
This basically sums up why I refuse to work for anything within the food industry. Personally I'd rather use what cooking talents I have to feed my loved ones.
i know the "coping mechanism" part was a joke but literally every chef and waiter i know goes smoking after and, hell, even in the middle of their shift.
Cooking is easy: find a recipe, buy all your ingredients, probably twice because it IS in fact likely that you'll forget something, follow the recipe. Pay attention to what flavors you like and tweak the recipe to focus on those for the the next time you make it. Make your food for to goal of eating it, not showing off. Also, now I'm hungry.
Frozen pizza and Jack daniels 😂😂😂
I still can't get why you use french for alot of cooking words instead of english
I mean red baron with jack daniels ain’t too bad, in fact this is what I am cooking for my wife and kids
All chefs know that no matter what happens their art will turn to shit in the end
That expensive knife on a glass chopping board got me so hard.
Been a chef this hurt me so much as i see idiots actually think glass chopping boards are legit. I remember someone wanting to borrow my global knife in a kitchen and i just death stared at them. My knife also gets sharpened at 15 degree angle for Japanese knives.
This was a fun video. Lesson to all you wannabe chefs… DON’T!!!!!!
——🤬🥃 Whiskey is my coping mechanism from you idiot customers 🥃🤬——
2:49 INTERNAL SCREAMING
Just like everything else in life it's mind games cuz ppl are stupid, they'll only pay 10 dollars for the one but rearrange the plate and they'll pay 100+, if ppl used their brains they'd realize you can paint a tird gold but it's still a tird….
Yall ever watched "the bear"? True chefs cannot. If i wanted to be this immersed, i wouldnt have clocked out
this is why the movie the menu exist.
I've been a chef for 10 years and can confirm this is 100% accurate 🤣
The fact about the tire compagny is 100% Real fact. Michelin is a tire compagny and also a great restaurant and tourism guide
As a chef for 1 year, this comment section is starting to make me rethink my future.
The more serious example of "professional" plating is crap too. I don't want any frigging green crap contiminating my meat. If I order sauce with my meat, I want it on my meat. And what goes with the meat is a baked potato. I'm sure Ron Swanson would agree.
what you need for a good meal. 1 potatos 2. protein. Apply heat. Eat seperatly.
Not me watching this with a glass of jack daniels, after a shift.
I can explain this quicker. people spent decades formulating arbitrary guidelines and rules that mean nothing to anything other than it makes it harder to prepare the dish, gatekeeping other chefs from high tier positions unless they go through their incredibly expensive course to learn the "right way" to do it.
Microvaved potatoes, onions and salt are my ingredients.