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Hello chefs. 
You're listening to chefs, PSA 

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podcast. 
I'm your host Andhra natera. 

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On today's episode, we're going 
to talk about my chef kitchen 

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pet peeves. 
Stay tuned. 

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So before we get started, let me
give you a little bit of an 

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update. 
Well, I'm going on, I'm actually

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rushing to get this done because
I'm on my way to hot muck. 

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So hot luck is a big food Grazer
events that happens here in 

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Austin Texas. 
There's a lot of chefs under and

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anyway I'm going to go check it 
out. 

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See what it's all about. 
Walk around. 

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Eat some food talks and shit 
meats and chefs have a good 

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time. 
Actually, I'm not even sure who 

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the lineup is singing it, which 
probably I should probably know 

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who's there. 
So I took a quick second pause, 

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and looked at the list of who's 
there. 

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I actually, I feel guilty, a lot
of good chefs. 

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They're just looking through the
list, you got here in Austin. 

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A lot of my friends, you know, 
for me, Noona is Kevin Bacon to 

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bail Edgar Rico, James Beard, 
award winner, John teas are from

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Dallas, Misty. 
Morris Mason from Turkey in the 

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whoop, Masha, my bailey. 
Hayward looks like it's an 

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All-Star lineup. 
I'm looking forward to going to 

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that. 
And anyway, Prince food Pockets 

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bichette speaking of cooking, 
something that I have coming up 

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that I should probably inform 
everyone. 

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I'm doing a guest Chef dinner 
part of Texas, Food & Wine and 

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lives in Dallas. 
Texas on June 26th, tickets will

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probably be live next week. 
I'll post it on Chefs PSA and 

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also Texas. 
We don't want to lives will also

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be promoting it. 
It's going to be four chefs 

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doing a five-course dinner so 
myself. 

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Anastasia Quinones who's the 
host Chef, she's from Jose and 

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Dallas Green Restaurant. 
If you haven't been Philip Speer

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from comedor here in Austin, 
Rick Lopez from La condesa James

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Beard nominated shock. 
So, anyway, Illuminati chefs, we

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will be there. 
I think it'll be a good time for

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a good cause helping support, 
Texas will win Alliance. 

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So if you're happy to be a 
Dallas and you want to try some 

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good food, You're Gonna want to 
go to that dinner again. 

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I'll share more details later. 
I also just published the bad 

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sooo good. 
Off book, I've ordered my copy, 

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it's on paper back, I haven't 
gotten it yet. 

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So before I go tell everyone, 
you still get it. 

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I want to see a person and 
having physical copy in my hand,

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but the e-book is done. 
You can find that on gumroad, 

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it's on Amazon as well. 
The audiobook is being produced 

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as we speak. 
If you're going to get the 

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e-book, I should probably 
mention I would advise you to 

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get it on gun Road versus Amazon
Kindle personal preference. 

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I think it's formatted a little 
cleaner on gumroad versus how 

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Kindle slightly. 
Us towards it. 

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But if you're a Kindle reader, I
think you could download ebook 

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on gumroad and also read on your
Kindle. 

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So that's my advice. 
If you're an e-book reader, 

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that's the way to go at a, an 
audiobook listener, give me some

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time, it's probably about two 
weeks out, it's being produced 

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right now, if your traditional, 
and you'd like reading with your

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eyes, as they say old school, if
you're old school and you've had

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with your eyes instead of your 
ears, the paperback version is 

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out. 
I'm excited about this book. 

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It's a continuation of the 
leadership series of the 

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leadership series. 
For me, would be culinary 

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leadership. 
Fundamentals, kitchen are Of 

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war. 
And then this one good shoe bad 

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Chef, or should I said that 
wrong? 

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Bad suit. 
Good shot. 

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And the format of the book is 
the conversation and I've 

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touched on this before but it's 
really good. 

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It answers the majority of the 
questions that get asked to me 

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as a chef. 
It's all so many questions that 

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I used to ask my chef when I was
on the come-up. 

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Inspired by a lot of the cigar 
Sunday q&as that I do. 

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I think you'll enjoy the book. 
A lot of people that I sent the 

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book out to, to proofread and 
give me feedback on have all 

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said, it's their favorite book 
of all the ones that I've 

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written that. 
It's the most applicable to 

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Everyday scenarios that they 
use. 

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I will say it's probably my 
second favorite. 

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I really like the kitchen Heart 
Of War. 

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I really like the kitchen art of
work but I understand. 

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Like kitchen heart of Wars, 
high-level strategic thinking 

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and it might not make sense to 
everyone, especially, depending 

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on where you are in your career.
It's a really heavy book and 

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it's very philosophical. 
This one is much more practical 

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and realistic to most situations
that you're going to encounter 

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in the kitchen. 
Like we go over like how do you 

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how do you deal with managing 
friends? 

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How do you deal with it when 
someone on your team is better 

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than you and your their false. 
So I cover a lot of those 

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questions that people have 
anxiety over that Honestly, 

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there's no books out there 
talking about, so I want to make

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sure that I cover it. 
Because everything that I'm 

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doing here is really to arm you 
to be a better show. speaking of

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arming, you to be a better chef,
One last update, I should also 

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say that the to audio books for 
line, cook survival, manual, and

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kitchen Art of War had to be 
redone. 

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They were taken down by a CX due
to an issue. 

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I have to redo them, they're 
done there, have already been 

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recorded and edited another just
going through the approval 

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process again. 
So hopefully, those will be up. 

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So that's why that book was 
taken down for a couple of days 

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due to the issue. 
It's being redone. 

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Anyway, it should be out. 
Hopefully, by the time you're 

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listening to this podcast or 
early next week, right now we 

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are Are in the week of May 27th,
so that's actually what I'm 

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recording this 2023. 
If you're listening to this in 

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the future, Anyway. 
Speaking of making you a better 

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cook. 
What I want to talk about today,

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is Kitchen, pet peeves, at least
my kitchen pet peeves. 

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I used to have a nickname in the
kitchen. 

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They would call me Chef picky 
because I was so picky about 

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everything. 
And that's just how my mind is 

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wired. 
I'm hyper attention to detail. 

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I noticed everything if you know
me in real life, some people say

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I'm fidgety because I'm always 
looking around, looking up, 

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looking down, who's coming in 
the door? 

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Sit with my back here. 
Anyway, I'm very fidgety in real

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life. 
I have a ton of attention to 

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detail. 
When I'm looking at things, and 

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that's how I run the kitchen. 
So, needless to say, I'm very 

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picky, and I was very picky as a
chef, and so, I have a lot of 

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pet peeves, but a lot of my pet 
peeves, stem from just good 

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habits in the kitchen. 
And I just my pet peeves, right,

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you could go, you go ask a lot 
of chefs what their pet peeves, 

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are a lot of the ones that I'm 
going to cover. 

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Today are going to show up on 
their list also. 

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So today I want to talk about 
what are my top 10 Kitchen, bad 

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habit, pet, peeves. 
That just kind of annoy me when 

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I see them as a chef, when I'm 
working at the kitchen, let's 

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start with my number one, pet 
peeve, and I hadn't talked about

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this one before. 
So I have two videos that I've 

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done on social media about like 
bad line cook habits and, you 

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know, they're short and choppy 
and I don't really expanded like

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bad line Cooks do this. 
But the one thing that I've 

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never said, I never even done a 
PSA on this, because I haven't 

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figured out how to word it. 
So, at least it's kind of like 

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in Arresting because I think 
this just might be a me thing. 

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But sometimes, when you're in 
the kitchen and your plating and

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as the chef, you might be 
working and you have your 

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spoons, or your tweezers, or 
your whatever utensils, or maybe

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you're using these things, your 
fingers, God's tweezers, AKA 

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your finger, and you ask someone
to pass you something and they 

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pass your like let's just say 
it's in a deli container so you 

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don't use the slang Deli 
container that would be like a 

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plastic quart container with a 
little Or whatever the container

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may be. 
So there you say pass through 

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this and you go and they pass it
to you, but it still has the lid

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on it that to me, is like that. 
Like, this is my number one pet 

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peeve, there's nothing more 
infuriating. 

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And when you're like, focused in
the zone, head down plating and 

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someone passes, you a jelly 
container or whatever and it has

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the lid on. 
It's like it takes you one 

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second like I clearly I need it 
for plating. 

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You see me played in as the shop
And you're going to pass it to 

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me with the lid on, like, fuck 
that annoys me, I just I used to

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get, I used to get so frustrated
with that anyway. 

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I laugh about it now because 
it's like I'm Chillin, I'm not 

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frustrated about that, but when 
I was in the kitchen, I was 

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frustrated about it. 
So nothing would nothing would 

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frustrate me more than someone 
passing me, a deli that still 

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had the lid on it when I needed 
it for played him like a bad 

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habit. 
So it's like, if you watch those

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shows like dr. 
Scalp, and you're passing things

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to the shop Like a Surgeon, for 
all the things. 

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Need. 
But what I'm saying is if you're

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ever working with your Chef 
there's a Cadence that someone 

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that's worked with a chef for a 
long time. 

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Like you a sous-chef in a chef 
or a line cook in a sous chef. 

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Like they have a certain Rhythm 
like they're just moving and 

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they're handing each other stuff
and it's really beautiful to 

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watch. 
So I have a lot of chefs that 

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I've worked with for a long time
and they just know like I'm just

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reaching for stuff in there 
handing it to me without even 

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without me, even having to ask 
and they know is like the lids 

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are off the Plastics removed. 
It's just set and ready. 

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Maybe it's on a small sheet tray
that's already sitting. 

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Ting. 
Put a little paper towel or 

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server yet. 
So it's training and then you 

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pass it. 
It's like smooth and there's 

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this like kitchen karate thing 
going on. 

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Anyway point being chefs PSA, if
you're listening to this, take 

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the lid off the deli when 
someone asks you for playing. 

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So that's a huge pet peeve of 
mine. 

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Pet peeve number to go for 
holes. 

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Now if you don't know what a 
gopher hole is and some people 

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call rat holes or it's basically
when you get the plastic and 

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you're like too lazy to remove 
the plastic from the container. 

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So you pop it with your finger. 
So you could like, stick your 

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dirty hands in there to grab 
whatever. 

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Like that's so lazy to me. 
It blows my mind that the amount

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of time it takes to remove the 
plastic is like you're going to 

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say, literally, like one second 
to remove the plastic versus 

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popular, it's like you have to 
take it off anyway, when you re 

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wrap it, like the worst thing 
you've seen this before, right? 

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They The plastic and then they 
wrap it again. 

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So they've wrapped the popped 
plastic like fucking big pack 

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Loop. 
Nothing is like, like, what the 

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fuck are you thinking, like, why
why gopher holes? 

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Stop just stop, don't do gopher 
holes. 

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If you're cooking, you're doing,
gopher holes. 

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Like let me tell you, nothing 
screams hack. 

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More than that, stop doing that 
shit my pet peeve. 

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Number three is tala Calvino. 
We've covered this on Chefs PSA,

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many times, fold your towels and
It's neat. 

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It's orderly for me when I 
worked in the kitchen. 

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I have like a towel folded on my
side. 

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I have a towel folded on my 
station, right? 

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I mean that's that's pretty much
what you, hey, two to three 

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towels on the line. 
My towels are always nicely 

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folded. 
When they arrive in the kitchen,

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everything looks have a towel 
folding party and Let's Fold 

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them. 
Put them in a nice little bin, 

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put the lid on it, put them away
and everyone in the kitchen 

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folks are towel, right? 
I used to walk around, it was 

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like one of my things I'd like 
him. 

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Like Dad walking around 
constantly folding towels for 

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all my cooks and they would look
at it. 

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So that's how I trained them 
like, I would say, fold your 

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towel and then I would fold it 
with them. 

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And I would constantly be coming
up at folding towels while 

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00:10:50,600 --> 00:10:54,200
having conversations with them 
and they just knew like, oh 

223
00:10:54,200 --> 00:10:56,000
shit, here comes Chef, he's 
gonna fold the towel, so they 

224
00:10:56,000 --> 00:10:59,500
would always keep him. 
Funny story, I wrote about this 

225
00:10:59,500 --> 00:11:01,900
in the book. 
I had all of my Cooks. 

226
00:11:01,900 --> 00:11:03,800
Oh, by the way, for kitchens 
that say, we can't fold, our 

227
00:11:03,800 --> 00:11:05,700
towels were too busy. 
It's bullshit. 

228
00:11:05,700 --> 00:11:08,800
Because I literally, I don't 
flex this a lot, but I literally

229
00:11:08,800 --> 00:11:14,800
ran the largest 4-star hotel in 
the world with the most amount 

230
00:11:14,800 --> 00:11:18,100
of employees and the most amount
of Revenue coming through it in 

231
00:11:18,100 --> 00:11:20,000
a secondary Market, which is 
Austin, Texas. 

232
00:11:21,100 --> 00:11:24,600
And we all folded our Pals, we 
all ran it like a high-end 

233
00:11:24,600 --> 00:11:28,000
kitchen and people would say 
well we can do it like how the 

234
00:11:28,000 --> 00:11:30,400
hell did I do it that right. 
Was I just that lucky. 

235
00:11:30,400 --> 00:11:32,400
No, it's just. 
You gotta try. 

236
00:11:33,400 --> 00:11:36,900
So one day I go into the kitchen
and I want to test my Cooks. 

237
00:11:36,900 --> 00:11:39,100
I want to see if this is 
ingrained in them already. 

238
00:11:39,100 --> 00:11:42,100
So I go and I get some towels 
and I just kind of leave them 

239
00:11:42,100 --> 00:11:46,400
unfolded haphazardly thrown 
around and the cook is watching 

240
00:11:46,400 --> 00:11:48,900
me and they're watching me. 
Do this under like Shaq really 

241
00:11:48,900 --> 00:11:50,800
just throwing towels like 
holding us accountable. 

242
00:11:50,900 --> 00:11:52,600
Honorable to fold towels, but 
yeah, he's just throwing them 

243
00:11:52,900 --> 00:11:54,400
and I just was having a 
conversation with someone. 

244
00:11:54,400 --> 00:11:56,100
I left the towels there and then
I walked away. 

245
00:11:56,300 --> 00:11:59,200
And then one of the cooks soon, 
as I walked away came right over

246
00:11:59,400 --> 00:12:02,400
folded him, how we do so thirds 
and then in thirds, and then 

247
00:12:02,400 --> 00:12:05,200
stack them up neatly, and I'm 
watching them do this and I'm 

248
00:12:05,200 --> 00:12:06,500
like, they didn't want to say 
anything to me. 

249
00:12:06,508 --> 00:12:08,600
It's like, well, and I 
understand why they're like, we 

250
00:12:08,608 --> 00:12:12,000
can't correct Shah which they 
could have, but they didn't. 

251
00:12:13,600 --> 00:12:16,500
But it bothered them so much 
that they went and folded them 

252
00:12:16,500 --> 00:12:18,700
for me because they couldn't 
stand the sight of it, right? 

253
00:12:18,700 --> 00:12:21,900
I had, I had ingrained in the 
culture, so much of 

254
00:12:21,900 --> 00:12:24,700
professionalism and Perfection 
like that they were now starting

255
00:12:24,700 --> 00:12:27,300
to become OCD like me. 
I don't know if that's a good or

256
00:12:27,300 --> 00:12:31,500
bad thing, maybe he'll CDs about
doing but anyway, OCD has worked

257
00:12:31,500 --> 00:12:34,400
out for me in my career and I 
think I don't think I'm the only

258
00:12:34,400 --> 00:12:37,800
Chef out there that Supper's 
from OCD. 

259
00:12:37,800 --> 00:12:40,400
And that's actually the secret 
ingredient that has made them 

260
00:12:40,400 --> 00:12:45,200
better pet peeve. 
Number 4, Wiping dirty hands on 

261
00:12:45,200 --> 00:12:48,800
an apron like just apron 
etiquette in general, like you 

262
00:12:48,800 --> 00:12:51,400
get this beautiful apron. 
You spend all this money on it 

263
00:12:51,400 --> 00:12:55,100
or maybe like, in my kitchen. 
We'd where we were blue aprons 

264
00:12:55,500 --> 00:12:58,000
and they're expensive, right? 
You want to treat your apron? 

265
00:12:58,000 --> 00:12:59,500
Well, you want to look like a 
professional. 

266
00:12:59,800 --> 00:13:03,400
So seeing them, like, they're 
covered in flour or they just 

267
00:13:03,400 --> 00:13:05,400
have Filthy Hands. 
And then they grab their apron, 

268
00:13:05,400 --> 00:13:06,900
they wash their hands. 
And they wipe their hands on 

269
00:13:06,900 --> 00:13:09,400
their apron, where their hands 
are greasy. 

270
00:13:09,400 --> 00:13:12,300
So they start rubbing their like
what's wrong with you people. 

271
00:13:12,900 --> 00:13:15,600
We respect the apron. 
I used to hate that, like, I 

272
00:13:15,600 --> 00:13:17,300
told don't wipe your hands on a 
pair like they would know. 

273
00:13:17,300 --> 00:13:19,100
Like don't wipe your hands on 
your apron. 

274
00:13:20,800 --> 00:13:25,300
Pet Pete, do not do that. 
Apron etiquette, don't go into 

275
00:13:25,300 --> 00:13:28,500
the walk-in and fill up your 
apron full of onions. 

276
00:13:28,500 --> 00:13:30,400
And the walk out because you 
were too late to bring a 

277
00:13:30,400 --> 00:13:33,400
container with you to the 
walk-in like respect to apron, 

278
00:13:33,400 --> 00:13:36,900
don't wear it to the bathroom. 
I cannot even believe sometimes 

279
00:13:36,900 --> 00:13:40,000
that I gotta say that like don't
wear your apron to the bathroom.

280
00:13:40,000 --> 00:13:44,500
There's nothing more disgusting 
than someone who wears their 

281
00:13:44,500 --> 00:13:46,500
apron to the bathroom. 
Like the juice, just slip it off

282
00:13:46,500 --> 00:13:50,700
to the side or do you use to 
anyway? 

283
00:13:51,600 --> 00:13:55,100
Use your imagination apron 
etiquette pet peeve. 

284
00:13:55,100 --> 00:13:58,200
Number 5, not taking the tape 
off a container before. 

285
00:13:58,200 --> 00:14:00,700
It goes to the dish station. 
By the way, this station not 

286
00:14:00,700 --> 00:14:05,100
dish pit. 
I like to say, only vipers and 

287
00:14:05,100 --> 00:14:10,300
snakes working armpits. 
Like a pejorative right? 

288
00:14:10,300 --> 00:14:11,800
You no one wants to work in a 
pit. 

289
00:14:12,300 --> 00:14:14,300
Yep. 
Give the pantry station. 

290
00:14:14,300 --> 00:14:17,800
You have the grill station, you 
have the dish station to term of

291
00:14:17,800 --> 00:14:19,700
respect to the people that work 
in the dish station. 

292
00:14:19,700 --> 00:14:23,400
So I don't like to say dish pit 
I would like to make it a 

293
00:14:23,400 --> 00:14:26,300
movements that we should stop 
saying dish. 

294
00:14:26,300 --> 00:14:29,700
Put start saying dish station, 
that's what confessional. 

295
00:14:29,900 --> 00:14:34,000
Anyway, I digress not taking the
tape off something, a container 

296
00:14:34,000 --> 00:14:37,900
a deli, a sheep and whatever the
case may be take the tape off 

297
00:14:37,900 --> 00:14:40,800
before you send it to the 
Station, respect the steward and

298
00:14:40,800 --> 00:14:42,600
team, the porters, the 
dishwashers. 

299
00:14:42,900 --> 00:14:44,800
There are some of the hardest 
working people in the kitchen 

300
00:14:45,000 --> 00:14:48,400
and when you do that like it's 
more work for them, sometimes 

301
00:14:48,400 --> 00:14:50,400
it's sometimes difficult to take
off. 

302
00:14:50,400 --> 00:14:54,000
After the fact, it gets clogged 
in the dish machine and it only 

303
00:14:54,000 --> 00:14:58,900
takes you a second. 
Bad habit 101 if your kitchen 

304
00:14:58,900 --> 00:15:02,600
right now. 
Allows you to send things to the

305
00:15:02,600 --> 00:15:04,600
dish station without taking the 
tape off. 

306
00:15:05,500 --> 00:15:07,500
Change that standard. 
Make sure everyone in your 

307
00:15:07,500 --> 00:15:09,900
kitchen, takes the tape off 
before it goes to the dish 

308
00:15:09,900 --> 00:15:11,300
station. 
Let's do better Chef right. 

309
00:15:11,400 --> 00:15:15,300
But we can just simple it's easy
to do by Numbers number 6 

310
00:15:15,800 --> 00:15:20,300
callbacks. 
So with this means like when you

311
00:15:20,300 --> 00:15:22,200
call something out and you're 
like, how long on that? 

312
00:15:22,200 --> 00:15:23,600
Like let's say you're the chef 
expedited. 

313
00:15:23,600 --> 00:15:27,400
A, how long on table 20? 
They say working hard Chef like 

314
00:15:27,400 --> 00:15:32,400
nothing is more frustrating than
giving some Ambiguous answer 

315
00:15:32,400 --> 00:15:35,800
that makes no sense like when 
you're the expeditor, or you're 

316
00:15:35,800 --> 00:15:38,300
running the pass on the line, 
you're coordinating a lot of 

317
00:15:38,300 --> 00:15:39,100
things, you might be 
coordinating. 

318
00:15:39,100 --> 00:15:41,000
The next table, there might be 
multiple cooks that you're 

319
00:15:41,000 --> 00:15:43,600
trying to coordinate with for 
plating and then you ask 

320
00:15:43,600 --> 00:15:46,900
someone, how long on something, 
and then they say some bullshit 

321
00:15:46,900 --> 00:15:48,600
answer, right? 
The only thing that I really 

322
00:15:48,600 --> 00:15:51,100
want to hear is a quantifiable 
unit of time. 

323
00:15:51,200 --> 00:15:55,700
The time it takes for light to 
cross, the width of an electron 

324
00:15:55,900 --> 00:16:00,200
is all I need to know, right? 
Quantifiable Unit of time, 

325
00:16:00,600 --> 00:16:04,100
period, 2 minutes, 3 minutes, 30
seconds, 10 seconds. 

326
00:16:04,900 --> 00:16:07,700
Whatever the case, maybe 10 
minutes, I'd rather know the 

327
00:16:07,700 --> 00:16:09,400
truth. 
Then you lie to me and say 

328
00:16:09,400 --> 00:16:12,700
working hard, almost like the 
only thing that matters is time 

329
00:16:12,700 --> 00:16:15,600
because there's a lot of 
coordination going on when 

330
00:16:15,600 --> 00:16:18,200
you're running the pass and 
you're working the expediter 

331
00:16:18,200 --> 00:16:20,800
station. 
So we remove that from your 

332
00:16:20,800 --> 00:16:24,700
vernacular and only have time 
and everyone is better for it, 

333
00:16:24,700 --> 00:16:27,400
right? 
The operation will run much 

334
00:16:27,400 --> 00:16:32,400
smoother when You use time my 
next pet peeve is shit chives. 

335
00:16:32,900 --> 00:16:35,800
Like I know there's this, this 
Instagram page. 

336
00:16:35,800 --> 00:16:37,800
What's it called rate? 
My chives. 

337
00:16:38,500 --> 00:16:41,200
You know, there's a like other 
the 10 and this is a whatever, 

338
00:16:41,200 --> 00:16:44,400
right? 
I'm glad this Instagram page 

339
00:16:44,400 --> 00:16:50,300
exists because shitty chives, 
it's like, it's a pet peeve of 

340
00:16:50,300 --> 00:16:53,500
mine, like it should should it 
be on the line, right? 

341
00:16:53,600 --> 00:16:55,800
You should know how to cut 
chives and there's a lot of 

342
00:16:55,800 --> 00:16:58,600
different tricks to it, like 
maybe roll it with a damp paper 

343
00:16:58,600 --> 00:17:02,300
towel, or maybe you put a rubber
band around them, but the trick 

344
00:17:02,300 --> 00:17:05,099
is, is just to care. 
Check them and use a sharp 

345
00:17:05,099 --> 00:17:06,000
knife. 
Like that. 

346
00:17:06,700 --> 00:17:09,000
That's the real secret when it 
comes to cutting chives. 

347
00:17:09,000 --> 00:17:11,900
As use a sharp knife, pay 
attention and care, but a lot of

348
00:17:11,900 --> 00:17:14,800
people will bundle Them up and 
like I said, he's a damp paper 

349
00:17:14,800 --> 00:17:18,700
towel, whatever the case may be,
but do something treat your 

350
00:17:18,700 --> 00:17:23,099
chives with respect like chefs 
are funny because they judge 

351
00:17:23,099 --> 00:17:25,200
other chefs hard. 
Like they're like fucking 

352
00:17:25,200 --> 00:17:27,400
looking at your mise en place 
and they're like other tribes 

353
00:17:27,400 --> 00:17:30,400
are shit shit show. 
I don't know why we do that. 

354
00:17:30,400 --> 00:17:34,400
We're just very judgy people in 
general, right? 

355
00:17:34,400 --> 00:17:37,900
Swanny a chives go a long way. 
So shit chives on the line like 

356
00:17:37,900 --> 00:17:39,600
I'd get frustrated. 
Like how did this end up on the 

357
00:17:39,608 --> 00:17:40,600
wind? 
It should have been the trash 

358
00:17:40,600 --> 00:17:42,300
should have been turned into 
Reno. 

359
00:17:42,400 --> 00:17:45,500
Boil or something else, right. 
But not, not for garnishing. 

360
00:17:45,500 --> 00:17:48,500
And the reason that is, is 
because normally shit or shit. 

361
00:17:48,500 --> 00:17:50,300
I've slowly good. 
Chives, beautifully cut. 

362
00:17:50,300 --> 00:17:53,400
Chives are some form of garnish,
that's getting tossed into a 

363
00:17:53,408 --> 00:17:55,500
salad, or maybe into a sauce or 
something like that. 

364
00:17:55,500 --> 00:18:00,000
So, Precision is important, 
measure twice, cut once. 

365
00:18:01,300 --> 00:18:04,800
That's the expression, we 
digress, next pet, peeve of mine

366
00:18:05,600 --> 00:18:09,400
eighty-sixing, things after the 
fact, and what I mean by that is

367
00:18:09,400 --> 00:18:13,300
when you 86 something because 
you didn't count it. 

368
00:18:13,300 --> 00:18:16,500
And so, an order comes in, let's
just say, we're talking about a 

369
00:18:16,508 --> 00:18:19,000
steak and then ticket per state 
comes in, you say, I don't have 

370
00:18:19,000 --> 00:18:22,200
that and as the chef Eli, why 
are you letting me know that 

371
00:18:22,200 --> 00:18:23,700
now? 
Why didn't you let me know when 

372
00:18:23,700 --> 00:18:26,000
you sold will ask one but I 
don't know. 

373
00:18:27,200 --> 00:18:29,800
Okay, so I've done a chef's PSA 
on this couch, everything, 

374
00:18:29,800 --> 00:18:32,100
count, everything, count, 
everything, everything, yeah, 

375
00:18:32,400 --> 00:18:36,400
everything literally count, 
everything County, every single 

376
00:18:36,400 --> 00:18:38,800
piece of chili that you have 
under station. 

377
00:18:39,000 --> 00:18:42,800
You shouldn't be 86 in anything.
After the fact, it's like It's 

378
00:18:42,800 --> 00:18:45,700
like the mark of an 
unprofessional like it's Amateur

379
00:18:45,700 --> 00:18:47,700
hour earlier 8016, things after 
the fact. 

380
00:18:47,700 --> 00:18:51,000
So huge pet peeve count before 
know how many have like a lot of

381
00:18:51,000 --> 00:18:52,600
restaurants. 
They're able to put that into 

382
00:18:52,600 --> 00:18:54,400
the point-of-sale system, so 
they know like there's a 

383
00:18:54,408 --> 00:18:58,700
countdown before before you sell
your last one. 

384
00:18:59,000 --> 00:19:01,700
The other thing I'd like to do 
when I was a chef. 

385
00:19:02,100 --> 00:19:07,000
Is I would sometimes Reserve 
like, two portions before you 

386
00:19:07,000 --> 00:19:09,400
86, because inevitably, someone 
would order it. 

387
00:19:09,400 --> 00:19:11,300
After the fact or a food critic 
walked. 

388
00:19:11,300 --> 00:19:14,100
And we also had like the Food 
critic portion, which was like, 

389
00:19:14,100 --> 00:19:17,100
the most beautiful portion of 
the day, that one always gets 

390
00:19:17,100 --> 00:19:18,500
reserved for the food critic 
table. 

391
00:19:18,500 --> 00:19:21,100
If they ever showed up, it's the
Blogger table long. 

392
00:19:21,100 --> 00:19:25,900
I don't think food critics are, 
as I don't know, the people 

393
00:19:25,900 --> 00:19:29,700
still re food reviews. 
I don't I used to care a lot 

394
00:19:29,700 --> 00:19:31,500
about food reviews, I don't know
if I'm doing one. 

395
00:19:32,200 --> 00:19:36,300
Well, anyway, I'm gonna side 
tangent, I had a friend, I won't

396
00:19:36,300 --> 00:19:40,300
say who and I'm a friend that's 
what celebrity chef and texted 

397
00:19:40,300 --> 00:19:42,600
me the other day and says 
celebrity chefs are dead. 

398
00:19:42,900 --> 00:19:45,500
They're done and I'm like he's a
celebrity chef. 

399
00:19:45,700 --> 00:19:46,800
Why is he texting me that he 
said? 

400
00:19:46,800 --> 00:19:48,700
What do you mean? 
He's like, no one cares about 

401
00:19:48,700 --> 00:19:52,200
the celebrity chef anymore. 
What people care about now is 

402
00:19:53,800 --> 00:19:57,500
Bringing money to ownership. 
What value do you bring like 

403
00:19:57,500 --> 00:19:58,900
that? 
That is that is bigger than the 

404
00:19:58,908 --> 00:20:01,500
celebrity show. 
I don't know. 

405
00:20:02,000 --> 00:20:04,300
Maybe he's right. 
Maybe I should do a whole 

406
00:20:04,300 --> 00:20:09,700
episode on celebrity chefs 
anyway where we at? 

407
00:20:10,200 --> 00:20:13,500
Oh yeah, 86 next. 
That P stating on counters as 

408
00:20:13,500 --> 00:20:14,300
the expression. 
Go. 

409
00:20:14,800 --> 00:20:19,500
Counters are four glasses, not 
for asses when I was a young 

410
00:20:19,500 --> 00:20:22,400
cook. 
I didn't know like my shop was 

411
00:20:22,500 --> 00:20:24,300
was pretty hard on me. 
Like, I couldn't put, you know, 

412
00:20:24,300 --> 00:20:27,400
sometimes metal stainless tables
have like a shelf underneath or 

413
00:20:27,400 --> 00:20:29,500
sometimes they just have a metal
bar underneath. 

414
00:20:29,700 --> 00:20:32,300
I would put my foot on. 
And come by like take your foot 

415
00:20:32,300 --> 00:20:36,200
off, that extend up straight. 
So a fucking how he's had to 

416
00:20:36,200 --> 00:20:39,300
work again prim and proper. 
So I put your feet on the table.

417
00:20:39,400 --> 00:20:43,000
No, no resting your leg. 
No, no sitting on a counter 

418
00:20:43,000 --> 00:20:45,500
though. 
So, one day, it's after service,

419
00:20:45,800 --> 00:20:48,600
I'm just chilling with the 
cooks, talking shit, whatever, 

420
00:20:48,600 --> 00:20:52,000
Post Service were just hanging 
out and I happened to then get 

421
00:20:52,000 --> 00:20:55,400
up on the counter, sit down ass 
on the counter. 

422
00:20:56,700 --> 00:20:59,400
And so, the chef is walking, and
he's coming around the corner 

423
00:20:59,600 --> 00:21:01,700
and he sees me and I didn't 
think anything of this, right? 

424
00:21:01,700 --> 00:21:03,700
I was just out of there. 
May be a sous chef made a 

425
00:21:03,700 --> 00:21:07,600
cookout and I was young. 
Those early 20s and the chef 

426
00:21:07,600 --> 00:21:12,700
sees me and he says get your ass
off the counter right now and 

427
00:21:12,700 --> 00:21:14,500
like fucking yelled at me in 
front of everyone. 

428
00:21:14,500 --> 00:21:17,600
I was so embarrassed I jumped 
off those like oh shit, he's 

429
00:21:17,600 --> 00:21:22,600
like your ass is not sanitary, 
Do not sit on a, Do not sit on a

430
00:21:22,600 --> 00:21:25,200
work surface like that stuck 
with me. 

431
00:21:25,300 --> 00:21:28,800
Number one, Because I was 
embarrassed everyone else but to

432
00:21:28,800 --> 00:21:31,600
I had never thought about was 
like oh yeah your ass shouldn't 

433
00:21:31,600 --> 00:21:35,400
go, you're prepping food and so 
people that have been in the 

434
00:21:35,400 --> 00:21:37,300
industry for wild like remember 
this if you're new to the 

435
00:21:37,300 --> 00:21:40,700
industry you might not but years
ago on Iron Chef America. 

436
00:21:40,700 --> 00:21:43,200
Bobby Flay was battling 
Morimoto. 

437
00:21:43,500 --> 00:21:45,300
Iron Chef Morimoto, Iron, Chef 
Bobby Flay. 

438
00:21:45,300 --> 00:21:48,300
They were having a battle and at
the end of it, Bobby Flay stood 

439
00:21:48,300 --> 00:21:49,700
up. 
Got on the counter, stood on 

440
00:21:49,700 --> 00:21:52,500
this cutting board, raised his 
hands like you won and they were

441
00:21:52,500 --> 00:21:54,100
interviewing Morimoto 
afterwards. 

442
00:21:54,100 --> 00:21:55,400
You should. 
Look this up on YouTube. 

443
00:21:55,400 --> 00:21:56,800
I'm sure. 
You can find it here, 

444
00:21:56,800 --> 00:21:59,500
interviewing Morimoto 
afterwards, it was pissed about 

445
00:21:59,500 --> 00:22:01,700
it like he's not a chef. 
He was telling Shannon this 

446
00:22:01,700 --> 00:22:03,200
about Bobby Flay, I'm 
paraphrasing, but it was 

447
00:22:03,200 --> 00:22:04,900
something like he's not a chef, 
he's got a real shot. 

448
00:22:05,500 --> 00:22:08,500
And I remember talking about 
that with my chef at the time 

449
00:22:08,900 --> 00:22:11,300
and he's like you never 
disrespect The Cutting Board, 

450
00:22:11,300 --> 00:22:14,600
never disrespect the kind of 
bored like I understood but I 

451
00:22:14,608 --> 00:22:17,400
did it really understood like 
the tradition and especially 

452
00:22:17,400 --> 00:22:20,800
like Morimoto being the man that
he is liked very disrespect, I'm

453
00:22:20,800 --> 00:22:22,300
sure. 
They squashed the beef, right? 

454
00:22:22,500 --> 00:22:26,500
But the point is like, He's 
right, that's cut in the 

455
00:22:26,508 --> 00:22:29,300
kitchen, cutting boards, or 
sacred, counters are sacred, 

456
00:22:29,300 --> 00:22:33,500
that's where you prepare food. 
Don't sit on the stainless steel

457
00:22:33,500 --> 00:22:35,900
table. 
Also, don't put dirty ass boxes 

458
00:22:35,900 --> 00:22:39,600
on the stainless steel table. 
Like, those boxes are stored in 

459
00:22:39,800 --> 00:22:42,800
warehouses on the floor with 
rats little DC's, right. 

460
00:22:42,800 --> 00:22:45,000
Then you go put that on the 
counter, like don't do that, but

461
00:22:45,000 --> 00:22:46,400
that he would put boxes in the 
kitchen. 

462
00:22:46,400 --> 00:22:49,300
If we can, if that's an option, 
go ahead don't even bring them 

463
00:22:49,300 --> 00:22:52,900
in the kitchen. 
Last pet peeve for today is 

464
00:22:53,100 --> 00:22:56,900
knowing something is bad, but 
deliberately deciding to serve 

465
00:22:56,900 --> 00:22:59,500
it. 
Like maybe you're the chef and 

466
00:22:59,500 --> 00:23:01,600
you didn't get a chance to take 
their everything or aspect 

467
00:23:01,600 --> 00:23:07,700
everything in an order goes out.
And it comes back and they say 

468
00:23:07,700 --> 00:23:10,200
hey the guest said, it's bad, 
you want to taste it and then 

469
00:23:10,200 --> 00:23:13,200
you taste it was like rancid or 
something like that and then you

470
00:23:13,200 --> 00:23:14,500
ask the cook, did you know it 
was bad? 

471
00:23:14,500 --> 00:23:15,800
Did you taste it? 
Yeah, I tasted. 

472
00:23:15,800 --> 00:23:16,800
Did you know that bad? 
Yeah. 

473
00:23:16,800 --> 00:23:21,200
Why the fuck did you serve it 
that blows my mind and believe 

474
00:23:21,200 --> 00:23:22,200
it or not like you? 
Everyone see it? 

475
00:23:22,208 --> 00:23:23,800
Well, that did. 
It does happen. 

476
00:23:23,800 --> 00:23:26,600
Trust me. 
Maybe you're a good cook and you

477
00:23:26,600 --> 00:23:28,500
don't do that. 
But the thing is, is like, the 

478
00:23:28,500 --> 00:23:31,600
reality is, there's bad cooks in
the kitchen, there's new cooks 

479
00:23:31,600 --> 00:23:32,900
in the kitchen and sometimes 
they don't know. 

480
00:23:32,900 --> 00:23:35,800
And they will say Serve 
something that they know is off 

481
00:23:35,800 --> 00:23:38,000
because they're hoping, it 
doesn't get caught. 

482
00:23:38,000 --> 00:23:39,800
It's like the path of least 
resistance. 

483
00:23:40,000 --> 00:23:43,200
Maybe no one will notice it on a
Sleek, it in like, that is a 

484
00:23:43,208 --> 00:23:46,200
huge pet peeve of mine. 
If you know, it's right, fix it 

485
00:23:46,400 --> 00:23:49,100
right? 
Unacceptable to serve something 

486
00:23:49,100 --> 00:23:52,700
to have guessed deliberately 
knowing it's wrong, huge pet, 

487
00:23:52,700 --> 00:23:56,200
peeve of mine. 
Anyway, those are by top ten pet

488
00:23:56,200 --> 00:23:58,600
peeves, when it comes to a work 
in a kit, trust me. 

489
00:23:58,600 --> 00:24:01,200
I got a lot more. 
But anyway, those are my top 10 

490
00:24:01,200 --> 00:24:03,000
pet peeves when it comes to 
working out of Chechen. 

491
00:24:03,900 --> 00:24:06,100
Being a chef from things that I 
would look for in any way. 

492
00:24:06,100 --> 00:24:09,100
Show over, if you want to 
support the show, go to Chef 

493
00:24:09,100 --> 00:24:11,900
Kieth a.com and working on 
revamping of website. 

494
00:24:12,300 --> 00:24:13,700
I'll let y'all know what it's 
done today. 

495
00:24:13,700 --> 00:24:16,200
I'm Bree working the website, 
but go to Chef usa.com, you can 

496
00:24:16,200 --> 00:24:17,600
find everything that we're doing
there. 

497
00:24:18,000 --> 00:24:23,000
The all the books, the new one. 
Bad to good, chef kitchen. 

498
00:24:23,000 --> 00:24:24,600
Art of War. 
Culinary leadership 

499
00:24:24,600 --> 00:24:26,600
fundamentals. 
Like look survival manual. 

500
00:24:26,600 --> 00:24:28,400
How not to be the biggest idiot 
in the kitchen. 

501
00:24:28,600 --> 00:24:32,200
If you're a video learner, there
is a video course on there for 

502
00:24:32,200 --> 00:24:33,700
culinary leadership 
fundamentals. 

503
00:24:33,900 --> 00:24:37,100
I go and in-depth war on food 
cost of pink like that. 

504
00:24:37,100 --> 00:24:40,400
I get a lot of questions on that
and of course, the merge go to 

505
00:24:40,500 --> 00:24:42,800
go to chest. 
PSA store, get submerged support

506
00:24:42,800 --> 00:24:44,600
the show. 
There's a support button. 

507
00:24:44,600 --> 00:24:47,300
If you're listening on Spotify I
appreciate the support. 

508
00:24:47,600 --> 00:24:50,500
Thank you very much. 
Make sure you leave five stars, 

509
00:24:50,500 --> 00:24:52,700
nothing less and hopefully 
you're watching. 

510
00:24:52,700 --> 00:24:55,600
This does not work on YouTube 
video on Spotify. 

511
00:24:55,800 --> 00:24:56,900
Hit the porno music.