how to survive working in a michelin starred restaurant
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- čas přidán 1. 06. 2024
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it's Episode 8 of my vlog series, and this vlog is going full circle right now baby. back to my roots (aka Episode 1) with Bitterroot Pottery and 1 Michelin Star pasta | bar in Los Angeles.
mostly tips and tricks in this video :)
Pasta Bar's IG | / pastabarla
Bitterroot Pottery's IG | / bitterrootpottery
Chef Dan's IG | / cocinero_dk
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CHAPTERS
00:00 - 00:29 - intro
00:29 - 01:32 - day 1 - prep
01:32 - 03:15 - prep - compressed herbs
03:15 - 08:30 - prep - multi-colored pasta
08:30 - 09:56 - pre-shift
09:56 - 12:17 - post-shift
12:17 - 12:45 - day 2 - prep
12:45 - 14:11 - prep - hacher
14:11 - 16:21 - prep - misc
16:21 - 19:32 - pre-shift (@cocinero_dk)
19:32 - 20:44 - post-shift
20:44 - 22:12 - recap and gifts
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Instagram | / hwoo.lee
TikTok | / hwoo.lee
Facebook | / hwoo.lee.fb
X | / hwoo_lee - Jak na to + styl
Those little mint squares… helll nawww lmao
Literally that’s how I felt when I watched the video 😂
now imagine plating 10 tiny squares on the crudo course during service 😅
@@hwoo.lee they'd b flying everywhere with my hot breath
This reminds me of when I used to work at a really high-class restaurant, and honestly the pre-shift family meal and pep talk were my favorite parts
So the parts where you're not doing anything hahahaha
@@ilikevideos4868 exactly 😭
babe wake up, new h woo video !!
Wait how…
@@gloriyahboregah6384 vid was set to premier today but released 2 days ago :)
always gotta have notis on for my goat
I genuinely think back now on a decision I made not a long time ago.
On loving food and cooking, I had a lot of thoughts and feelings about it and I wondered how I could elevate my passion for food and cooking.
Now I realise I got some inspiration from you and soon I will start working as a cook in a restaurant so I could learn cooking better and enjoy the kitchen in it's purest form :)
Please continue the vlogs. I have been so inspired on a personal level and the content is really fun for me to watch. I really appreciate all the hard work that you are doing. I really look forward to your next video and I would really like to make it to your next pop-up even if I have to make an entire trip for it.
This makes me appreciate dining and cooking to a whole other level. Great for you to show the behind-the-scenes.
fascinating!
Service ends, Masego plays. Fire
Sweet video!
I commented on the first vlog about how it inspired me to want to look into staging. Well… I ended up staging and today marks my first week as a cook there!
Oh my god yay!!! What’s the tea? Where are you staging? Are you excited!?!? Have fun and learn lots!!!
@@hwoo.lee I actually got the position full time! It’s called Heritage in Long Beach and they earned their first star last year. It’s a pretty cool farm to table concept so the menu is constantly changing based on what we grow and what’s in season.
Amazing!!! Im so happy for you! Totally misread that.
Fun fact i was born in long beach, ill try to snag a rez and dine in.
@@natephan27 I hope youre incredibly proud of yourself that's a true dream come true
mise en place, family meal, cleaning, meetings ALL before service.
the making of that pasta was so intricate and beautiful i loved it
another banger Chef
Yes chef. 👩🏾🍳
thank you chef, i want a bluetooth stovetop
MR COCINERO DK MADE AN APPEARANCE
Seeing you fold those damn white and orange towels reminded me of my time in the restaurant industry
😅 it’s becoming a part ofmy dreams now
This feels like an elite look into the culinary world. Really appreciate it h!
some of my favourite cooking/food/restaurant content on YT right now. You're killing it bro, keep it up
Nice work on your first plate and no, of course we don't think you're a fraud 😂 If anything, you are one of the realest in the niche of food influencer in a pro kitchen.
Also always a lot of respect for you for showing everything you do as a stage, including and especially after service. I think it's one of the least glamorous parts of the job and given how there's usually a vibe influencers/online personalities try to give off, I always enjoy how you dont shy away from doing and showing the hard work.
Chef Gill is a whole vibe 😆 We do love anti-gatekeepers like him and (seems like) everyone you get to work with!
13:45 the intersection of blast beat drumming and staging
this is the most important vlog series on youtube rn. thank you for all your hard work, its inspiring
Sou Chef: Manager
Saucier: Artist 🫡
I love the plate :)
Love this guys content honestly
love the energy in everyones eyes and voice
i love the process, thank you for sharing this!
i am SO happy this is a recurring thing man
That is the prettiest ravioli I've ever seen 🥲
Thank you for bringing us along on your journey! We love you!
🫶
little tip that's always helped me for the rock chop is keeping most of the pressure on your hand thats not on the handle and then chop. it will just automatically just start rocking.
need that tiramisu recipe 😭
Anyway you could do a tiramisu video / get that recipe! It looks incredible!
the past few years as ive finished up high school ive been thinking about whether or not one day id be able to make it as a chef of this level at this sort of restaurant some day and im still not sure that i will but this video at the very least showed me that it wont be as bad as i was expecting and its a little more obtainable than i let myself believe. maybe some day ill be in a kitchen as cool as this one
Love being brought along with you on your journey ❤, thank you!!!
very beast
Love the kitchen footage you do!
Hey Woo, do those wooden countertops have a protective layer on them? Idk i feel like it would be a pain to let that wood dry every time you clean your section. Lmk!
I been feining for these uploaded 😭
Hey man, just another cook dropping by to say that any allegations of fraud are ridiculous... you don't just get to walk into these type of opportunities. Thanks for some awesome perspective on Pasta Bar!!!
thank you for your video i loved it I hope I could see more videos and I could learn more thank you once again
i love these restaurant videos, keep it up
sponsor boy! lets goo man so cool to see the channel grow! excited to see the next step and where you're going!
The process to making that pasta was absolutely absurd 🤯🤯🤯
This place looks like heaven compared to the places I've worked. People yelling and arguing over little things, making so much noise with the dishes to put them away, pushing each other to their limit mentally, it seemed like hell
Same fr
Is there a reason that it’s better to hacherize 😂 (idk if that’s a real word) the garlic and shallots? Like can’t you just put the garlic in the oven for a bit and then squeeze out garlic cream
Bro this is very nostalgic, thanks
You can have a very difficult job with a lot of things to do, but if you're in a place where you have peace where there are no fights all the time, you can do it, but when you're in a place with rude people and with a lot of noise and fights, the simple thing becomes very hard to do it.
Love your vids Chef
love these videos i was very on the fence about whether or not to pursue a career as a chef, but you and the guys at fallow in londan made me choose to do it im 1 month in to my aprenticeship hope to meet you in a professional kitchen one day
watching your videos became therapy . thank you soo much. idk how the emojis work in pc so sending hugs and love in words.
Hit the „.“ and the „windows“ key. You’re welcome.
Love this video. Very inspiring.
Dude. This is incredible. Not just as a really fascinating insight into restaurant kitchens but as a testament to the value of hard work and passion and a perfect example of their intersection. It's a life goal of mine to eat in a Michelin restaurant one day. To see how one operates through your lens, with personable characters and the realism you bring, is truly amazing.
You’re really spoiling us with the double upload in a week.
Imagine dropping one of the pasta sheets on the floor 😵💫😵💫
This is so interesting to watch!!! Keep up the good work h woo!
Yoooo chef ! It’s so cool thank u a lot!
What cutting board do you recommend? and which one do yall use in the kitchen
i love your videos so much
Great video, inspiring stuff
Could you go through what’s in your knife bag thanks
need more voice over G. please lol. i watch while working and cant have eyes glued to screen to read all the little notes on screen. i cant be the only one. love you
your tiktoks are more fun
could recognize dk from a mile away, happy to see he’s doing good.
12:41 got a good beat going on with those garlic smashings
YO MEZZALUNA IS ITALIAN FOR HALF MOON THE MOON HAS 12 PHASES AND THE PASTA HAS 6 DOUGHS
I am sure you know that, but the caption/subtitles could be confusing to some: when he talks about the „mezzaluna“ the term means „half moon“ and is referring to the shape and not the variety of doughs used to make this pasta. Mezzaluna can also be made out of a single type of dough.
And I think brunoise are way more coarse then the shallots (or anything else) that is „haché-ed“.
And when Chef Dan tells the story about the French laundry: I think it was Anthony Bourdaine who told that story… not 100% sure though.
Started working in a 1 star Michelin restaurant 8 months ago the hours are hard but the statisfaction after a perfect service is immaculate.Hopefully I’ll be in Japan when I’m in my twenties😂😂
been following chef Dan on tiktok for a hot minute now. wild seeing him here and finding out he's taking his talents to Austin with the pasta | bar restaurant group~
13:30 why not just use food processor if it's for sauces?
What cutting boards are those?
Genuine curious question. How did you start working for these Michelin starred restaurants or well known restaurants? Do you have vast culinary experience or through connections? Or both?
If it’s through connections, do some of the line cooks feel a type of way bout it?
giggled when h said "got some loot" lol
its only when you mentioned i noticed you were wearing a white shirt, my brain was like something looks different, something looks different, turns out its the white shirt. It looks great on you H, and loved the video as usual, Im hoping to try the pasta at home one day. looks phenomenal. Bless you.
I dunno how long I could keep up working from 10am to 11pm 6 days a week. Including commute + preparing in the morning and chores at home, you basically have no free time at all.
The spot I work at is only open 4 days a week so it's basically 4 days of no life then 3 days off. It's beautiful.
Cutting squares of mint would have pissed me off lmao
I can’t recall his name but the sous chef(?) who said he’s not tired is v fine, respectfully
Sir you have some beautiful hands 🧍♀️
My brain "ah fuck these small shiso leafs, that cant be smart or have any major impact that justifies the time spend" but then reality comes around the corner and reminds me that I'm litterelay gonne start in a 1 Michelin star japanese restaurant in a few months (When I staged there I spent a shit tone of time on things that are purely cosmetic lol)
So yeah, Shiso leafs seem fine now haha
How many hours a week do these guys do for work?
just wondering why do u guys not wear masks during food prep?
SHALLOT HACHE😂
Love your videos! How does someone 'stage' in the Midwest (Missouri)? I'd love to learn so much more
What are those trays you place your knives in?
can i have the name of your font please? Looks rl good
bring a comically large mezzaluna to hacher garlic next shift
Why did chef leave pasta bar?
Do you think you’ll get out of your comfort zone and work in a restaurant …
I mean, get that bag but fuck me that schwab ad is hilariously stupid. Like yeah let me just pause my cooking vidya and go invest in active lifestyle. lmao.
any skateboarders watch this and notice the pasta layering was like putting on griptape?😂
Omg guys the chef touched the peppers without gloves!!! Where’s all the cry babies about how not to run a Michelin star restaurant 😢😢😢😂
a dream (,:
How do I work in a place like this with no qualifications nor culinary school
experience
.
Khanh and Sam are such a good couple that are about to divorce😂
!
the type of restaurant/chef/squad I'm searching... but all I find are Boomers and toxic managers..
It’s always so interesting the type of restaurants without women.
What a waste of herbs
So many pointless processes 😂 American starred kitchens are hilarious.
I doubt you're a chef, without a bunch of pretentious arm tattoos of knives and stuff how could I ever tell?
i always thought you had to go into the michelin food industry with ur skills and im happy to see the vision happening 🥹