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Hello chefs, This is Chefs PSA 
Podcast. 

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I'm your host Andre Natera. 
On today's episode, we have the 

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Angry Brunch episode. 
Stay tuned. 

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This episode of Chefs PSA is 
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Go to 
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So before we get into it, let's 
talk about how you can support 

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00:01:14,080 --> 00:01:16,000
the show. 
First thing you can do is you 

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can go to chefspsa.com. 
You get all my books Culinary 

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Leadership, Fundamentals, 
Kitchen, Art of War, Bad Suit, 

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Good, Chef Line, Cook Survival 
Manual, How Not To Be The 

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Biggest Idiot in the Kitchen and
Buy New 150 Most Important 

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Chefs, PSA's. 
I have a bunch of free ebooks as

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well. 
For those of you that have been 

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asking, the audiobook for 50 
Most Important Chefs PSA's is 

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done. 
You go find that on the website.

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For those of you that prefer to 
read With Your Ears Versus Your 

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eyes Reading Old School With 
Your Eyes, the audiobook is 

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done, not on Audible because I 
did not publish this book and 

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I'm still unsure if I should 
publish it or not. 

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So people want me to publish it,
let me know. 

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For those of you that want the 
paperback version of it, maybe 

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I'll create a limited edition 
series of it, but as of right 

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now it's not going to be 
published strictly ebook and 

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audiobook. 
When I was recording this 

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audiobook, so originally I 
wanted to do the narration. 

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Obviously I do the podcast so I 
know how to edit audio, but when

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I played it back and listened to
myself. 

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So anyway, here here's the 
story. 

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First time I did it I forgot to 
turn on the mic, so I read the 

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whole audiobook and then when I 
went back to play it, it didn't 

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record anything. 
So that kind of pissed me off 

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initially. 
And so then when I re recorded 

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it and listened to it, it 
sounded terrible. 

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You know, some people, what 
people don't understand is for 

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people that are voice actors or 
read audiobooks, that's a skill.

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And I quickly realized it's a 
skill that I do not have. 

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I sound like I did when I was 8 
years old, standing up in the 

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middle of class, stumbling, 
trying to read the words that 

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the teacher wanted me to say the
page out of the book. 

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It's not me. 
So anyway, it's not my voice. 

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I do a quick little intro, but 
it's not me. 

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Also at Chefs psa.com, you get 
the merge, this Happy cook hat, 

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some T-shirts, water bottles, 
hoodies. 

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Even though Hoodie Weather is 
coming to a close. 

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You can get all that, but let's 
get on to the show. 

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We digress. 
I could have easily titled this 

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episode 1000 Reasons Why Chefs 
Hate Brunch. 

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I almost did. 
Maybe I will. 

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Who knows? 
Before we get started, I need to

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make sure everyone knows fuck 
brunch. 

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Let's get that out of the way. 
I absolutely despise brunch, and

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there's nothing anyone can say 
in the comments that's going to 

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change my mind. 
Now, I should say that 

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everywhere I've ever worked, 
I've served brunch. 

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And I understand it's a good 
model for a lot of people and a 

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lot of people do like brunch. 
A lot of people serve brunch and

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they're very successful at it. 
And a lot of people love working

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that brunch shift and love 
cooking eggs and that's that's 

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you. 
That's not me. 

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The expression I like to use is 
there's two types of people, 

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people that hate brunch and 
people that are wrong. 

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So there's nothing you're going 
to say that's going to convince 

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me that I should love brunch 
because I don't. 

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Actually, I take that back. 
The only way I like brunch is 

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when you're cooking it and not 
me. 

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So I'll go eat your brunch. 
I just don't want to cook your 

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brunch. 
How about that? 

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Now, when I said 1000 reasons 
why I don't like brunch, or I 

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should say 1000 reasons why 
chefs don't like brunch, I 

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literally could probably list 
1000 reasons. 

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But we're not going to get to 
all those reasons today. 

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For me, the ideal brunch in a 
restaurant starts at 5:00 PM and

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serves the dinner menu. 
That's that's the best brunch 

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starts at 5:00 PM serves dinner.
Ideal brunch. 

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I think like if you want to be a
chef and you're thinking about 

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going to culinary school because
you think you're going to go 

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work in these fancy restaurants 
and get your fancy dishes on the

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menu and make your special. 
Before you do that go work a 

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brunch service. 
Make sure you really like this 

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because if you're like me, 
brunch will make you fall out of

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love with of cooking pretty 
quick. 

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I'm I'm, I'm joking obviously. 
But if I had started out at 

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brunch, which actually now that 
I think about it, I did start 

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out at brunch. 
Maybe that's why I don't like 

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brunch so much. 
When I went when I was a young 

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cook, what we used to do for 
Sunday brunch is different what 

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from what you see a lot of days 
in today's Sunday brunch world. 

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So it's a smaller menu, egg 
poachers and, you know, maybe a 

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steak and there's fries and 
there's truffle oil everywhere. 

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But when I started, I was the 
old school Sunday brunch, which 

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had mirrors and carving stations
and chauffeur and salmon, Kubiak

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and beef wallingtons and a cake 
buffet. 

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And the Garde Monterey used to 
have to make these mirrors with 

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pates and on crude. 
That's the brunch that I used to

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have to do. 
And we used to have to shine the

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mirrors up with vinegar anyway. 
Maybe. 

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Maybe that is why I don't like 
brunch. 

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And a lot of restaurants do 
serve brunch. 

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And by the way, there is some 
sarcasm in this, so understand 

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that I I do see the business 
model why people need to have 

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brunch in their restaurant. 
It does make money. 

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It's an extra meal period. 
A lot of places are extremely 

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busy for lunch. 
I should say brunch. 

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You can make a lot of money 
doing it. 

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It's usually lower food cost for
the most part if you've designed

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a good menu. 
So I get the case for brunch, so

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let's get that out of the way. 
I understand if you're a 

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business owner, you're a 
restaurant owner, you're a chef 

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that has to do brunch. 
I understand, but I don't have 

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to like it. 
So what's the best part about 

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working brunch? 
I would say probably telling 

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everyone how much you hate 
brunch. 

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That's the best part. 
Spending the day complaining 

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about how much you dislike 
brunch is the best part about 

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working brunch. 
If you've ever heard of the 

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Orboros, which is a dragon or a 
snake that's consuming its own 

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tail, sometimes you see it as a 
an Infinity symbol. 

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It like it represents, like the 
cycle of life and death the 

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Uroboros. 
That's brunch because a lot of 

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times if you don't have your 
menu planned, well, dinner 

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service suffers because you're 
prepping for brunch. 

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And so you lose a little bit of 
your limited team because you 

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have to displace people to go 
prep up for the brunch service 

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the next day, and then brunch 
service suffers because you 

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didn't pull enough people off 
dinner to support brunch. 

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It's like a vicious cycle that 
people go through. 

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Now if you're in a kitchen 
that's staffed up and well 

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prepared and you have a prep 
team that's dedicated to that, 

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or all your menu items 
crossover, so you don't need to 

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prep extra for brunch, you're 
smart, well done. 

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Congratulations, you're a 
Unicorn. 

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Most people don't do it that 
way. 

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And by the way, I should add in 
that one of my favorite songs is

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Brunch on Sundays by Nas and 
that should be the anthem. 

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So I post it on Instagram all 
the time. 

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That's the anthem. 
Shout out to Nas and Escobar 

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cigars. 
A lot of chefs get caught in 

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their own mind when it comes to 
creating brunch menus because 

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they think they have to not 
repeat anything on any other 

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menus. 
So they prep a menu entirely for

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the weekend, what I call 
building a church for Easter 

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Sunday. 
You wouldn't do that. 

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It's like pulling on all nighter
for a test that gets called off 

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by, you know, 3:00 PM the next 
day and then everything gets 

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thrown, thrown away in the trash
like you. 

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You cram, you study, you prep, 
you make all this food and then 

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you don't sell it. 
You never prep just enough for 

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brunch. 
You either prepped way too much 

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and you're wasteful, or you 
didn't prep enough and you ran 

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out of eggs or bacon. 
And by the way, you only need to

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run out of eggs or bacon once 
for brunch to never do that 

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again. 
I was a chef of a restaurant and

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we ran out eggs and spinach, I 
think. 

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I think it was eggs and spinach 
for Sunday brunch and it was 

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like, noon. 
The restaurant's packed and I'm 

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working the expediter and I had 
to stop. 

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I had to pull someone in to 
cover the expediter for me. 

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They had to run to the grocery 
store down the street, literally

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sprinting to get eggs and 
spinach that we needed for 

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brunch. 
I I wiped them out of eggs. 

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I remember the cashier used to 
know me. 

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They were they were laughing 
because like, oh, brunch. 

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I said, yeah, brunch. 
You only need to do that one 

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time. 
I never did it again. 

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Everyone has to make that 
mistake. 

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If you haven't made that 
mistake, it's coming. 

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Maybe, I don't know. 
Hopefully not. 

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But realistically, it probably 
is. 

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And then you deal with the tired
staff. 

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Now, this is assuming that you 
don't have an AM and PM staff 

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because a lot of places, they're
serving dinner and then they're 

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turning right back around and 
serving brunch. 

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So it's that cloak. 
And they close and then they 

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open, they're tired. 
And some of them say, you know 

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what, I'm still going to go out 
and have a good time tonight. 

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It's Saturday. 
I'm going to go out and have 

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some drinks. 
I'm going to be hungover and I'm

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going to crawl in to work the 
next day and try and execute 

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brunch service Wolf of Wall 
Street style. 

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Or there's that person who did 
that anyway and then called off.

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By the way, everyone knows 
you're lying. 

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You went out with us the night 
before, everyone saw you have 

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too many drinks and then the 
next day you got a cold and then

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you're back Monday and it's 
like, oh it's just a 24 hour 

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bug. 
I guess I'm, I guess I'm better 

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now or you're 3 hours late 
because of traffic. 

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Like, oh, I I hit that 6:00 AM 
traffic on Sunday. 

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Now I I get it. 
Some people are going to be 

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like, well, in LA there's 
traffic all the time or, you 

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know, whatever city you happen 
to be in, there's always 

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traffic. 
In my city, True, there's some 

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cities that there's always 
traffic, but most cities, 

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because not everyone lives in 
LA. 

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Most cities there's no traffic 
at 6:00 AM You could make it to 

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work pretty quick and you could 
predict the traffic. 

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You're not going to be stuck in 
traffic for three hours. 

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You probably just forgot to set 
your alarm. 

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And no one believes your story. 
Everyone knows your line. 

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No one's going to call you on 
it. 

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So I don't know why we don't 
call people out when everyone 

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knows it. 
It's like, I know you're lying. 

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You know you're lying. 
You know I know you're lying, 

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but we're not going to address 
it. 

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And what happens inevitably 
during brunch? 

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You know brunch is busy. 
It's chaotic. 

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You don't have enough prep space
for your eggs and your pancake 

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batter, and you buy all this 
inventory that you only need for

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two days a week and your 
kitchens packed. 

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And I don't know why, but brunch
service always seems to make the

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kitchen messier. 
Like, you'll walk into a kitchen

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that's typically very clean, but
during brunch, like there's 

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broken egg shells on the floor 
and pancake batter that spilled 

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in the cooler that someone 
forgot to clean up. 

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People forget to pull tickets 
those days. 

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Everyone just looks like they 
got their ass kicked at the end 

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of brunch service. 
And now if you're the PM cook 

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coming in and you see all these 
people that went through brunch 

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service, like they they just got
out of a fight from the Octagon.

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They look like they got their 
butts kicked. 

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They're like, who was it busy 
for brunch? 

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You guys have a good brunch 
service. 

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You know damn well they didn't 
have a good brunch service. 

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But you still got to ask, right?
The PM person coming in, let's 

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say they're coming in at 3:00. 
Brunch service ends at three, 

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3:00, but they showed up a 
little bit early. 

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What happens? 
The host comes back. 

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I just sat 320 tops. 
They just walked in, right? 

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It's brunch is the only meal 
period where 320 tops are going 

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to walk in 5 minutes before 
closing, and they're going to 

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order mimosas, Benedict's crab 
cakes, half your menus, 86 

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because you thought you were 
closed. 

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It's that kitchen curse. 
As soon as you start throwing 

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everything away, that's exactly 
what they're going to order. 

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Don't throw it away. 
That's what they're going to 

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order. 
And you just walked in at 3:00 

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PM and you see this chaos and 
you're like, I'll be right back.

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I'm going to go smoke a 
cigarette because you know 

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exactly that you're going to get
sucked into this. 

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Now you're put behind for 
dinner. 

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Now dinner service for Sunday, 
It's typically, you know, in a 

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dirtier kitchen. 
It just has a different tempo. 

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Sunday dinner service after 
brunch does feel different. 

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It doesn't feel like your 
regular dinner services. 

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It's almost like the music's 
offbeat. 

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So if you don't serve brunch 
right now, you're lucky. 

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What you want to avoid is this 
conversation where the owner or 

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the executive chef sits you down
and says I got a great idea, 

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What do you think of brunch? 
You've been warned. 

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You're going to love it as much 
as I do. 

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Like I said, I could have listed
1000 reasons why I don't like 

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brunch. 
I don't know if you agree with 

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me or not. 
Like I said, you're not going to

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change my mind. 
I'm speaking for the people 

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today, those people that have to
close and open and got screwed 

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over for brunch and all the mods
came in and they want the egg 

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white omelet with no oil, which 
by the way is almost impossible 

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to make. 
If you made an egg white omelet 

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with no oil, you know exactly 
what I'm talking about. 

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Everyone wants it their way. 
No one orders what's exactly on 

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the menu. 
The brunch cooks are fast, 

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right? 
Shout out to brunch cooks 

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everywhere who hold it down, who
know 100 ways to cook an egg and

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can interpret people that say I 
want it over easy, but I want 

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the egg yolks fully cooked. 
Shout out to those cooks right 

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there that hold it down. 
Can I get my gluten free toast? 

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I noticed you don't have avocado
toast on the menu, but you have 

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avocados. 
Can we just get that? 

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00:13:08,760 --> 00:13:11,520
It's like Burger King on brunch.
They're going to make it their 

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way and you're not going to be 
able to do anything about it. 

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With all that being said, 
there's only one thing that's 

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worse than brunch and that's 
holiday brunch. 

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00:13:19,080 --> 00:13:22,000
All right, chefs, rant over. 
You know what to do. 

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00:13:22,280 --> 00:13:25,040
If you're watching on YouTube, 
hit the subscribe and the thumbs

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00:13:25,040 --> 00:13:27,080
up button. 
If you're listening on Spotify 

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00:13:27,080 --> 00:13:30,280
or Apple or anywhere else, 
Google Amazon. 

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00:13:30,520 --> 00:13:33,000
Make sure you leave five stars. 
Nothing less than five stars. 

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Go to chefspsa.com. 
Go get the books. 

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00:13:35,880 --> 00:13:39,560
You go get that new audio book. 
I will see you next week. 

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Hit the porno music.