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full mix of videos from this year working as a Chef in Western Australia
#food #foodie #cooking #gopro #chef #chefstalk #foodporn

39 Comments

  1. May I ask what is the fly pan you're using? I'm looking for a fly pan like that.Thank you chef

  2. ะฃ ะฝะฐั ั‚ัƒั‚ ะตัั‚ัŒ ะ›ะฐะทะตั€ัะพะฝ ะธ ะ•ะผะตะปัŒัะฝะตะฝะบะพ. ะ’ั‹ ั ะฝะธะผะธ ั€ัะดะพะผ ะฝะต ัั‚ะพัะปะธ! ะŸะพั‚ะพะผัƒ ั‡ั‚ะพ ัƒ ะฒะฐั ะฝะธั‡ะตะณะพ ะฝะต ัะณะพั€ะตะปะพ ะธ ะฝะต ัั‹ั€ะพะต๐Ÿ˜‚

  3. Honestly for the amount of food being pushed out, that kitchen is very clean.

    Worked in the industry in the past and some big kitchens, and kitchens were never that clean.

  4. Sautรฉ is my favorite station, makes the day go by so much quicker because youโ€™re only focused on whatโ€™s on the burner and whatโ€™s next on order. Good job Chef.

  5. When I was 19, I applied to a restaurant specifically to be Front of House (server, busser, host), but the manager threw me on cooking duties because they were low on cooks. Honestly, the most brutal job I've ever experienced. 3 months later, a server position finally opened up and I immediately jumped on it. So much easier being a server than a cook. To this day, the sound of tickets coming in still gives me PTSD.

  6. Been there I use to work for this sports bar and grill called Duffys one of the busy restaurants in south Florida I did everything including sautรฉ. The most gnarly work we would be so deep in the weeds it would seam like there was no way out . Some of the most solid hard working people Iโ€™ve ever been around . This shit is no joke lol

  7. Tight kitchen but perfect, great synergy in this crew . Beautiful presentation on those plates chef. At 22:40 those orders come in๐Ÿ˜ณ

  8. Hope your bonuses are nice cause the amount of plates going out. The owner has to be a millionaire easy.

  9. Yet another video of very unprofessional chefs/cooks touching food with their bare hands! Friggin GROSS!!! Spreading germs and cross-contaminating food by not wearing gloves doesnโ€™t go over too well with the Health Department!

  10. I hope the chefs get good rest and are paid well! Doing this kind of hard work takes its toll on your body and spirit, down time is crucial, as someone who worked hospo for 30 years

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