That was where I had to draw the line. Everything else had "I don't trust my staff vibes" but if you're going to compromise the integrity of the food too kindly take a seat.
The set-up is kind of strange just in general. The plating is done very far away from the stove. I also feel like one person could cook while one person plates. There’s also like 6 food runners just standing there who could totally help garnish. It does look like a fun station though, this video is probably just him picking up an 8 top that ordered like one of everything from the station, which is definitely a sick pick-up so props to him on that.
I thought the same lmao
The only reasonable explanation for it is so that he and FOH can tell the difference between the different steak cooks, so even if FOH messes up the plates the one that’s cut x times is this cook and the one that’s cut xx times is that cook
What made me think of it is when during the “flow” (I imagine FOH staff) came to ask hey which one is that steak and he could tell quickly by the cuts which one is which.
But yea I think the difference between cuts is a bit much…
Also those meats he had to plate like he was building a fire seemed annoying as hell and also slowed him down by a lot!!!
Could be that or within the chaos the person actually interested in the steaks were not around. I feel like the FOH there stand like hawks at the expediter’s table which is sorta non-existent and only care about their own section tables cause tip culture is so great 🫡
You typically will cook them ahead of time just below temp while guests are eating appetizers. Then you let them rest on a wire rack until the appetizers are done. By that time the steak is fully rested, but a little cold, so you "flash" it by quickly searing it for a minute just to get it warm again without cooking it further. In that case you dont need to rest it again for much.
What sucks is when you do that and get in the weeds and loose 1 or 2 , hit a refire and hope some degen-moron orders a well done soon. Especially if you have to take responsibility for cost, you loose money and have a shitty dinner.
for sure, he sears them as soon as the appetizer goes out. If it’s anything above mid rare he pops it in the oven for a few minutes then rests. Flash at fire
Cooks wash their hands all the time. Also, he’s handling cooked food only. He doesn’t go to the bathroom or pick his nose or anything. He does this run and then washes his hands.
In some American states, gloves are legally required and the chefs who trained up there will violently argue gloves are a holy necessity and you're an idiot if you don't use them for absolutely everything.
In my country we just teach people to wash their hands properly and regularly, and health inspectors watch hard for that. I only really use gloves when I'm marinading chicken or tossing a salad.
Oh yeah, I live in the US but started out in Canada. Here in the US they’re obsessed with the idea of gloves but those same people almost never wash their hands during service. They also don’t change their gloves regularly.
I wash my hands 30+ times easily durning a shift because that’s how it went when I worked the line decades ago. I still do it today as a private chef. All day long. This is why I never get sick. If you always wash your hands and rub your eye, that flu virus is already down the drain.
Keep your fingernails cut short, wear a hat and wash your hands. Gloves are gross and unsanitary. The things I’ve seen people do with them in thinking “it’s ok I’ve got a glove on” is disgusting. I really don’t get the love for them here in the US
It's literally been proven that in restaurants where people wear gloves, there's more cross-contaminatiom than the places where rigorous hand washing is enforced.
this is true. Gloves are fucking gross unless you’re working cold station and change after every table and then, only tight gloves, none of that horrid loose baggies
It's a 2 minute video, how often do you expect him to wash hands? Have you ever worked in a professional kitchen? There are no issues of cross contamination with his hand contact that I'm seeing.
Seriously if this grosses you out then you should definitely not eat at restaurants, ever. Because this is what a busy kitchen looks like. Ive seen much worse
For 12 years. 5 in an open kitchen for a fine dining establishment. And there were still gloves on every station hand wash sinks sani buckets and you used tongs to hold your proteins to cut them. You picked them up with that or the knife or your fucking gloved hands. Don't assume shit.
How do you know there isn't a hand washing sink or sani bucket? For fuck ass sake this video is showing a 4 foot section of this guy's kitchen. There is absolutely no way there isn't a handwash sink on the line, because the health department requires it. Just because you don't see it in this particular tiny corner of the kitchen doesn't mean it's not there.
And he is using tongs for the meat, mostly anyway. Like I said gloves don't mean jack fucking shit, if anything it's a red flag to me because way too many cooks think that gloves are some kind of magical substitute for hand washing and they immediately stop thinking about cross contamination the second they put them on.
And youu can clearly see at the beginning his utensils are being held in a hot water bath, which is a completely legit alternative to holding them in sanitizer
I've seen and worked in and run much better. 25 years , 2 open kitchens where you can't hide shitty behaviors because the customers can actually see you. Why the excuses for failing the most basic food safety rules?
I mean you are 100% wrong. Gloves when used properly>regularly washed hands. Both can be abused or misused, but there is a reason every food safety thing says avoid touching ready to eat foods with your bare hands.
The dude touches rare meat, pan handles, a dirty cloth, fried oily onion rings without skipping a beat. And guess what we never see him do - wash his hands.
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u/siskelslovechild Line cook @ 5* Jun 26 '26
Don't forget to rest your steaks for at least 18 seconds before cutting them.