Cook: What it Takes to Make It in a Michelin-Starred Restaurant

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Information Cook: What it Takes to Make It in a Michelin-Starred Restaurant

Title	:	Cook: What it Takes to Make It in a Michelin-Starred Restaurant
Lasting	:	5.17
Date of publication	:
Views	:	7,1 jt

That, was absolutely cool! I actually worked at Melisse in it's opening, as a waiter, and bartender I just happened to watch this, and was blown away, by it Thank you for showing this
Comment from : @jeffreycooley2032

It's just cooking starving people don't care what it looks like and all that fancy stuff doesn't matter that's for the rich fools who have nothing to do but spend tons of money on a plate of food
Comment from : @frankieowens2994

Yeah this man is fighting demons Being a line cook is already hard enough
Comment from : @jcaes7565

Dude burnt his toast
Comment from : @joanphillips761

As a restaurant cook, I see many plates come back half-eaten or barely touched nothing brings me joy like seeing the dish I prepared for someone completely clean because the customer ate all of it It takes a lot of time and care to prep the ingredients, cook the food, and plate the dish, so seeing that my food was enjoyed is very rewarding
Comment from : @nicmott5268

👏🇫🇷
Comment from : @troyisfilming

I agree Being chef is the most hardest job The stressed is too much You must make a dish perfectly and fast That is hard Also you need to stand for 6 hours long without single sit Its the hardest physically job
Comment from : @wisnudivayana2344

2:17 Is that person slicing cooked meat on a red board???
Comment from : @MrTaczyk

Starting my journey in February 🙏🏻 I hope I can achieve this level one day
Comment from : @northman4514

THE BEAR vibes
Comment from : @MiguelHernandez-xk1ni

I always keep coming back to motivate myself and encourage others watching this video every time it comes out has recommended thank you for the wise words even is 9 years old video I will keep forwarding this video and message for this generation who got the passion thank you
Comment from : @ironramen2856

This man’s Finger nails … my goodness Chef 😂 3:59
Comment from : @TheFotoVision

Not only in LA bro, not only in LA
Comment from : @michleohara8994

I know how difficult It is to be steadily exertive when it comes to the repetitive tasks
Comment from : @injaebaek9605

I love it to ChefThank you for this
Comment from : @denverrandy7143

who's here from the bear?
Comment from : @catedoge3206

LocationbrLuxxe hotelbrCagayan de Oro citybrbrPhilippinesbr543_£#@
Comment from : @jery214

Spot on pal 👊
Comment from : @stueyravey

Jobs like this works, as long as you dont have wife and kids
Comment from : @riccoratzo

I wonder how this chef is doing today
Comment from : @hantykje3005

so inspiring :)
Comment from : @danwakelin

VIRGINIA!!?! Small world
Comment from : @badvisories9941

why did they use this music? it's more fitting for someone talking about their family being murdered
Comment from : @neondharma

Too many people dont understand how exhausting this is Marco Pierre White said he would spend upwards of 18 hours a day in his restaurant, Harvey's, prepping and cooking 6 days a week
Comment from : @jlebowski3917

Best of luck to you!
Comment from : @stevencohen624

Im sure youre a great cook, loved your story, ive never been a cook but have an interview in a week, ans im excited and feel itll be something i love
Comment from : @lexlax3498

looks easy
Comment from : @trivial50

Bro I want to get admission in Culinary school in America what is the minimum qualification and is there any part time job opportunity please tell me my home is in Bangladesh
Comment from : @rakibkhanvideo9854

Pays shit
Comment from : @swapniljadhav3426

Te amo chocolate
Comment from : @georginasantich8191

I’m sorry but for someone who is a chef, you got some dirty nails, I see that dirt under the nails
Comment from : @bozo1200

That was beautiful! I wish it were longer
Comment from : @slodoco

Wonderful production and story of a great man and his passion for food It is like art Thanks and all the best to you and your team in the future Kind regards from Copenhagen, Denmark
Comment from : @michaelmottlau5941

hating yourself?
Comment from : @florian3298

This was an excellent short film I feel the exact same way about food, all of it Exceptionally inspirational and thank you! Moves me even more to want to create these dishes for people
Comment from : @kingbreeze972

Your food looks 🔥
Comment from : @skar5541

My favorite parts of any symphony are the keyboards and drums
Comment from : @ellmatic

Most overpriced, overrated slop in town Make a feature length film about it so nobody figures it out 🤦‍♂️🤣🤮
Comment from : @chuckdavinci9044

It's just food I like great food, but I'll eat boiled potatoes, because I know what hunger is
Comment from : @wil318466

Nicely done
Comment from : @Ronnieleec

Toast burnt
Comment from : @harrywilson3470

A humble man A great man
Comment from : @vitorlucarelli790

That's a lucky lady
Comment from : @teresahardy5895

A crass question, but what does he get paid for this devotion to food craft?
Comment from : @00bikeboy

he said it perfectly satisfaction every chef gets from knowing something you served was enjoyed
Comment from : @robertashworth2216

But what does it take to make it in a michelin restaurant? Did I miss something?
Comment from : @vaibhavg7139

This could be a Hollywood movie
Comment from : @brendonpauwia963

Since when are keyboards part of symphonies?
Comment from : @d179654582248

Much respect 💪🏾🙌🏾💜brI'm on my journey to becoming a chef myself but in an Italian kitchenbrI wake up looking forward to everyday learning something new and improvingbrI hope with hard work I can be on your level you have inspired me sir and I thank youbrGod bless you and your family 🙏🏾
Comment from : @christopherlamar9285

I left the kitchen 2 years ago and my back, feet and knees still hurt, but dam I miss the action and the banter
Comment from : @jackwitcombe765

‘Yay’ to all the grandmas!
Comment from : @pete5534

being a chef seems like an immensely stress job, both physically and mentally, i wouldn't be able to do it, so respect for these chefs
Comment from : @bludika

My good friend recons this is all bull shit
Comment from : @fordprefect4345

I have so much admiration for these people They are perfectionists, not to serve themselves, but to serve us They give their very best, whether we can recognize it, or not
Comment from : @Amadeus_2061

The south basically borrowed all their cousine from the french and made it theirs so makes a lot of sense how granny knew her french techniques
Comment from : @Axelbr99

Dose anybody knos his insta account
Comment from : @oneminituelearning9855

working myself up there started as a prep cook now i’m a line cook my passion for food is there love seeing these short films
Comment from : @octobersvryown

Great story California has most of the worlds best chefs Lived in San Diego for 27 years, 2 reasons I still visit, family and the food
Comment from : @conquerunderstanding7517

He’s cute and super calm, omg where can I find him ❤
Comment from : @berry6568

How many vacation days do you get off being a Cheff? And how many times a year??
Comment from : @rachaelducharme3169

Very well made, beautiful
Comment from : @cefdaunce2272

I waited tables throughout college It was exhausting I can’t imagine having a career in the restaurant industry It’s an industry for younger people aa you grow older, I just don’t think most people can handle it which makes me wonder what happens as you get older like what options do you have other than changing careers?
Comment from : @Chrisfeb68

Bennies
Comment from : @astro7572

What's the violin music called I love it Please help
Comment from : @josemares6886

It's too cool! I subscribed to your channel
Comment from : @Tangu_Kitchen

What a cool guy…I would love to work with him
Comment from : @TheJokerMan2

Very sad industry
Comment from : @johnforealdoe8999

Sacrificing your well being to serve overpriced food to rich snobs, what a life
Comment from : @zeroomens9438

Fellow line cook from Canada ❤️ love this profession
Comment from : @mystic_saint9354

I love your motivation Approbation Workplace pleasure I'll be happy today
Comment from : @orderdivinewarrior

most people can't handle it cause at some point they realize working 70 hours a week for barely above minimum wage and unpaid over time isn't worth sacrificing their entire life for brbrNobody is grateful for your work, chefs see you as a tool and not a human, you lose all free time so say goodbye to your family, many develop substance abuse issues just to cope or get energy to get through the daybrbrI love cooking and miss the family aspect of a kitchen but god damn is it an abusive relationship and I don't ever wanna go back unless big changes are made to the industry
Comment from : @douggieharrison6913

Ive been a chef at Macdonalds for the last two years I have tried to introduce my menus, but nobody listenswhat should I do? I just want a Michelin star
Comment from : @beachboy13600

Watch the movie Chef ⭐⭐⭐⭐⭐
Comment from : @connerkirk1043

its a tough industry im a KP at a michelin star, i see the hustle
Comment from : @denzel444

Bullshit
Comment from : @splashizingi5348

It's cool to me to think that when he said it's a French way of cooking that his grandma depending on the area in the south probably was in an area with early French settlement She could very possible hsve French ancestors and it could be a passed for technique that so minute in thought you wouldn't even consider something like that being advantageous in properly preparing certain food or dishes
Comment from : @shayharris6544

My grannie taught me how to clean vegetables from the south My Chef asked some to walk me through it n teach and I zoned out to back when she taught me I cleared them in minutes n everyone just nodded that I did it right and exceptionally well
Comment from : @IllaMatik222

Very nice! Good for you! I wish you great success
Comment from : @wabitt11

No gloves on hands with dirt under his finger nails…c’mon, that ain’t Michelin material!
Comment from : @richardthomas4471

The Michelin star thing is a shitty standard, it promotes a lot of food waste, and a overly stressed work environment Many of the standards are absurd It's a legacy thing and people should not pay it any heed
Comment from : @8triagrammer

Is this a movie?
Comment from : @ratius1979

what an attitude, amazing
Comment from : @DavidTaylorChesterWebDesign

You have to take it
Comment from : @remydaitch9815

But I love it
Comment from : @remydaitch9815

very elegant, very wow
Comment from : @lolblindslol

I can’t cook or do I have any desire to learnbrBut I like to eat and I’m grateful to those that do cook so I can eat brbrThank You !
Comment from : @Mississippi4Clemson

The people that judge your food for Michelin are arrogant twits brTaste is almost totally subjective , so when a food judge says your food is better than others he/she is describing what THEY prefer not what is universally tasty brsome of the most popular restaurants in the world are street joints that specialize in one or two dishes the people line up for every day at lunch or dinner and not a ' Star' in sight brSure their food is not arranged like a Monet painting but it sure as hell is popular
Comment from : @siriosstar4789

What an amazing sous chef
Comment from : @elliotshaw9453

I want to move away from everyone and get a new start I'm scared to make that leap after I finish school But this just inspired me to keep pushing for my culinary dream
Comment from : @rockyrel187

Pros of this industry!! Tons of creativity, tons of networking, being able to meet awesome people, cook fantastic food, feel a sense of pride in what you do!! Cons long hours, weekends and holidays working, stress, constantly moving, sacrificing your personal life with work, and burnouts at times! But for me I’ve been doing this for about 4 years I love it and wouldn’t trade anything for it with all the jobs out there I chose this one!!
Comment from : @Linkzelda21

Amazing !
Comment from : @ingenesischannel5362

I’m a cook of 14 years who just got his first real shot as a high end fine dinning country club and was wondering how do I get to that level from cook to chef? Should I do pop up dinners? If so, how do I go about something like that?
Comment from : @johnluper6873