Відео

I needed this

Gonna be training for this position next week, this video has me hyped and nervous at the same time 😂😂

I did this for for a short while as a food runner, cause the executive chef was fired and the sous chef was handling two restaurants at the same time. As a sous chef, it's a pain in the neck to run, but as a food runner???? It's a aneurysm, because a sous can demand and scream, but a runner has to try to push and not piss off the cook behind the line.

Ají panca chili is a peruvian chili. Base of a lot of dishes like escabeche, anticuchos, parihuela, sudado, rocoto arequipeño uff...

This recipe is absolutely amazing. Not only do you get the most delicious quesadillas ever you also learn how to make a steak the absolute best way ever. Hands down best quadruple wammy recipe. PLEASE make more UA-cam’s!! ive learned so much and love them all!!!

2:33 pissed me off so much!!! No hands after pushing the cooks aregghhhhhhhhh hahahaha so much emotional damage 😂😂😂😂😂

Within seconds I was anxious 😂😂😂😂

... and this is why the traditional hierarchy in today's restaurants doesn't work. either the food is too complicated to create in a short amount of time or the menu is too big. Look at the number of cooks and jack sh_t is making it to the pass. Maybe the chef of the restaurant could get on the line. Nah. That would be too much work. It's better to just open restaurant. Nail your name to the place and just repeat.

that was fuckin good

Damn that speed

Thank you for using the wing tips, that's my favorite part

Their enchiladas are the best on earth. Melt in your mouth

No gloves?

Damn tell the hostess to stutter the seating why is he getting 20 tickets at once

Respect!!!

Love the videos. Keep it up! Just curious why do you not save the collar or scraps?

How about a table to set the "fry catching bucket" on so shit doesn't splatter all over the floor for someone to slip and fall? It's not rocket science.

Yep

What do you do with all of the oil after?

I've never had churros but I know I would love those. You make it look easy too. Thanks Matt. I'm loving your channel.

That sauce looks great Matt. You add lemon at the end of each step. Would it just cook off otherwise? Thanks for this great chicken dish!

We had Chef Matt do a virtual cooking class for us mid-pandemic. He's awesome. The Garbage Plate, heavenly! I like "we're just going to truck stop it"

Really enjoying the channel! Great content

If I lived around you or was a member of your family I would attach myself to you somehow to get close to your kitchen output. I do dishes and windows and laundry...

Simply can't watch your videos when I'm hungry. It's torture.

I love these chef POV videos! I can't wait to go back in the kitchen!

Are you kidding me? I want that right now.

This is the best way to sink a ship 😂 destroy all of your cooks confidence

🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤

🤤🤤 que delicia

Hello, Matt! Looks good, bud!

wtf this looks so good

BRUH. That dilla puts all the ones I have ever made to Shame. I’m drooling 🤤🤤🤤

5:36 any tips on how we make that tortilla boy extra crispy?

omg i need to make this

🤤🤤

5:05 FRESHH MOUTZ

LETSSSS GOOOOO.

nice hussle nice plating

That's a lot of tickets mannnnn..keep grinding.

Jesus Christttt so many order-fires. This is absolutely terrifying. Beautifully orchestrated, and phenomenal leadership of his team thru that insanity.

Hey chef! Hoping for more videos soon, as some who aspires to be like you, these videos motivate me more and more everyday at work. Hope everything is well!

He’s a dick talk to them better early and quit acting like you didnt start by dish pit loon

I love this stuff. It’s awesome , I love cooking .

Sissy food!

If this guy was my head chef, I would be the hardest worker in the whole restaurant

This is why we place people on the waiting list when they come in. To a order cluster in the kitchen

My friend would probably take that fish remainder and make a stock for whatever, the head itself is good for a dish too

Crushing a busy service is one of the best highs you'll ever get. I love it

Did the stations get their own tickets or do they have that kind of immense memory? I hear like nobody asking for anything