how to survive working in a michelin starred restaurant
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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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TikTok | / hwoo.lee
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X | / hwoo_lee
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 😭
This makes me appreciate dining and cooking to a whole other level. Great for you to show the behind-the-scenes.
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
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!
this is the most important vlog series on youtube rn. thank you for all your hard work, its inspiring
some of my favourite cooking/food/restaurant content on YT right now. You're killing it bro, keep it up
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
the making of that pasta was so intricate and beautiful i loved it
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
This feels like an elite look into the culinary world. Really appreciate it h!
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.
love the energy in everyones eyes and voice
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.
Thank you for bringing us along on your journey! We love you!
🫶
Love being brought along with you on your journey ❤, thank you!!!
i am SO happy this is a recurring thing man
Love this guys content honestly
another banger Chef
Yes chef. 👩🏾🍳
thank you chef, i want a bluetooth stovetop
Love the kitchen footage you do!
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
I been feining for these uploaded 😭
i love the process, thank you for sharing this!
sponsor boy! lets goo man so cool to see the channel grow! excited to see the next step and where you're going!
That is the prettiest ravioli I've ever seen 🥲
This is so interesting to watch!!! Keep up the good work h woo!
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.
i love these restaurant videos, keep it up
You’re really spoiling us with the double upload in a week.
could recognize dk from a mile away, happy to see he’s doing good.
Bro this is very nostalgic, thanks
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.
The process to making that pasta was absolutely absurd 🤯🤯🤯
Love this video. Very inspiring.
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~
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
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!!!
Yoooo chef ! It’s so cool thank u a lot!
12:41 got a good beat going on with those garlic smashings
Love your vids Chef
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.
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
Great video, inspiring stuff
Service ends, Masego plays. Fire
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😂😂
Sweet video!
i love your videos so much
mise en place, family meal, cleaning, meetings ALL before service.
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
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.
What cutting board do you recommend? and which one do yall use in the kitchen
fascinating!
thank you for your video i loved it I hope I could see more videos and I could learn more thank you once again
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!
Imagine dropping one of the pasta sheets on the floor 😵💫😵💫
Anyway you could do a tiramisu video / get that recipe! It looks incredible!
Love your videos! How does someone 'stage' in the Midwest (Missouri)? I'd love to learn so much more
I love the plate :)
13:45 the intersection of blast beat drumming and staging
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?
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
need that tiramisu recipe 😭
YO MEZZALUNA IS ITALIAN FOR HALF MOON THE MOON HAS 12 PHASES AND THE PASTA HAS 6 DOUGHS
What are those trays you place your knives in?
MR COCINERO DK MADE AN APPEARANCE
can i have the name of your font please? Looks rl good
I can’t recall his name but the sous chef(?) who said he’s not tired is v fine, respectfully
Could you go through what’s in your knife bag thanks
What cutting boards are those?
Cutting squares of mint would have pissed me off lmao
13:30 why not just use food processor if it's for sauces?
very beast
Why did chef leave pasta bar?
i always thought you had to go into the michelin food industry with ur skills and im happy to see the vision happening 🥹
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.
bring a comically large mezzaluna to hacher garlic next shift
How many hours a week do these guys do for work?
Sou Chef: Manager Saucier: Artist 🫡
Sir you have some beautiful hands 🧍♀️
a dream (,:
How do I work in a place like this with no qualifications nor culinary school
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 😢😢😢😂
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
SHALLOT HACHE😂
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Do you think you’ll get out of your comfort zone and work in a restaurant …
Khanh and Sam are such a good couple that are about to divorce😂
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.
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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.
Great work bro! Keep it up
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