1 00:00:00,040 --> 00:00:02,160 Hello Chefs, This is Chefs PSA Podcast. 2 00:00:02,160 --> 00:00:04,880 I'm your host, Andre Natara. On today's episode, we're going 3 00:00:04,880 --> 00:00:07,120 to get into kitchen etiquette. Stay tuned. 4 00:00:19,280 --> 00:00:21,280 Before we get into it, let me tell you what I've been up to. 5 00:00:21,280 --> 00:00:23,600 So here are a couple of things that you need to know. 6 00:00:23,920 --> 00:00:27,040 First and foremost, I've been translating these books that 7 00:00:27,040 --> 00:00:30,510 I've written into Italian and the one that I'm currently 8 00:00:30,510 --> 00:00:34,350 working on, Bad Sue Good Chef, will be out within one week. 9 00:00:34,670 --> 00:00:37,230 So if you're looking for the Italian by Saturday, September 10 00:00:37,230 --> 00:00:38,910 9th, it should be available in Italy. 11 00:00:39,070 --> 00:00:41,390 Actually, I think it's also available in the rest of the 12 00:00:41,390 --> 00:00:43,910 world, but specifically this is for the Italian market. 13 00:00:44,190 --> 00:00:48,070 I have a sale going on right now through September 8th at the 14 00:00:48,070 --> 00:00:51,230 Chef's PS:, a merchandise store. So the hoodies, the beanies, the 15 00:00:51,230 --> 00:00:53,510 caps. Can't get this hat, but I have 16 00:00:53,510 --> 00:00:56,150 another one that's happy Cook close. 17 00:00:56,270 --> 00:00:59,730 You can get that one. Everything on sale right now. 18 00:00:59,730 --> 00:01:02,930 You can take 10% off using the promo code Happy. 19 00:01:02,970 --> 00:01:04,370 I'll put a link in the show notes. 20 00:01:04,610 --> 00:01:10,370 Lastly, exclusive to YouTube, I just put out episode one of how 21 00:01:10,370 --> 00:01:12,210 to manage like an executive chef. 22 00:01:12,210 --> 00:01:15,570 So this is a series that I had recorded during the pandemic. 23 00:01:16,130 --> 00:01:19,090 It's in the style of master class and it's you've seen clips 24 00:01:19,090 --> 00:01:21,210 of it, most likely on social media, where it's me in a 25 00:01:21,490 --> 00:01:25,410 looking, looking debonair in a business suit, talking to the 26 00:01:25,410 --> 00:01:27,770 camera about food cost and leadership fundamentals and 27 00:01:27,770 --> 00:01:30,470 things like that. That class people always ask me, 28 00:01:30,470 --> 00:01:31,750 where is this from, where is this from? 29 00:01:31,750 --> 00:01:34,070 Well, I'll tell you what I've done is I'm going to put all 30 00:01:34,070 --> 00:01:37,350 those episodes from that class only on YouTube. 31 00:01:38,750 --> 00:01:41,870 The first one is out, so go to subscribe on the YouTube channel 32 00:01:41,870 --> 00:01:45,310 and you can see all the classes. I will release them as I Polish 33 00:01:45,310 --> 00:01:47,830 them up a little bit and get them ready for the platform. 34 00:01:47,830 --> 00:01:51,870 So episode one is available, go to YouTube, hit the subscribe 35 00:01:51,870 --> 00:01:54,190 button there and make sure you follow Chef's PS:. 36 00:01:54,190 --> 00:01:59,870 A last update, I started working on the Food Cost Companion to 37 00:01:59,870 --> 00:02:02,350 the three-part Food Cost series. So the guy that I said I would 38 00:02:02,350 --> 00:02:06,430 give away a free ebook, I just finished the content for it. 39 00:02:06,430 --> 00:02:08,190 Now I got to Polish it up and make it look pretty. 40 00:02:08,190 --> 00:02:11,390 So I mean realistically I could get it done in a couple of days, 41 00:02:11,390 --> 00:02:12,830 but I got a lot of other things going on. 42 00:02:12,830 --> 00:02:15,950 So let's say within two weeks or to one week it'll be out. 43 00:02:16,190 --> 00:02:19,790 Hopefully I'm announcing it that it's available by this time next 44 00:02:19,790 --> 00:02:21,630 week when you're listening to the next podcast. 45 00:02:21,630 --> 00:02:23,910 But anyway, regardless, yes, it's done. 46 00:02:23,910 --> 00:02:25,590 It's written, I just need to Polish it up. 47 00:02:25,990 --> 00:02:29,470 That'll be available on Gum Road, and I'll make sure I link 48 00:02:29,470 --> 00:02:32,350 it when it is available. I was in San Antonio this past 49 00:02:32,350 --> 00:02:35,830 week doing a leadership seminar and talking to a lot of chefs 50 00:02:35,830 --> 00:02:37,110 this week. So I've been talking to chefs 51 00:02:37,110 --> 00:02:39,750 all over Texas, the Illuminati chefs, right. 52 00:02:39,750 --> 00:02:42,630 So the movers and shakers, the people that make the decisions. 53 00:02:43,030 --> 00:02:46,550 And the question on my mind is Michelin coming to Texas. 54 00:02:46,550 --> 00:02:48,750 So I saw that Michelin's going to Atlanta. 55 00:02:48,750 --> 00:02:50,470 I think I saw that. I saw that they're going to 56 00:02:50,470 --> 00:02:53,790 Denver. But I live in Texas and yet no 57 00:02:53,790 --> 00:02:55,510 Michelin. There's a lot of rumors that 58 00:02:55,510 --> 00:02:58,390 Michelin is coming to Texas. And as I talk to some chefs, 59 00:02:58,390 --> 00:03:00,790 they're like, yeah, done deal. Other chefs are like, no, 60 00:03:00,790 --> 00:03:02,710 someone screwed it up and the deal's done. 61 00:03:02,710 --> 00:03:05,430 It's not going to happen. Other chefs are like, yeah, for 62 00:03:05,430 --> 00:03:06,390 sure. They're just waiting until the 63 00:03:06,390 --> 00:03:09,070 end of the year to announce it, but no one really knows. 64 00:03:09,070 --> 00:03:10,590 Everyone's kind of speculating right now. 65 00:03:10,590 --> 00:03:14,390 We're all, you know, you should see these Chef Group texts that 66 00:03:14,390 --> 00:03:15,950 I'm in. What's up with Michelin? 67 00:03:16,150 --> 00:03:17,190 I don't know. What do you know? 68 00:03:17,470 --> 00:03:19,870 It's all this back and forth. It's a lot of speculation, a lot 69 00:03:19,870 --> 00:03:21,990 of rumors, but I don't think any of us really know what's going 70 00:03:21,990 --> 00:03:24,310 on. I hope Michelin comes to Texas 71 00:03:24,590 --> 00:03:27,390 long overdue, right? I don't know who will get a 72 00:03:27,390 --> 00:03:28,710 Michelin star. I'm sure. 73 00:03:29,550 --> 00:03:32,310 I'm sure there's a lot of candidates in Austin and Dallas 74 00:03:32,310 --> 00:03:35,710 and Houston and San Antonio. But nonetheless, it's incentive 75 00:03:35,710 --> 00:03:39,630 for the chefs to work towards something and push themselves a 76 00:03:39,630 --> 00:03:40,750 little bit. For those chefs that want to 77 00:03:40,750 --> 00:03:43,430 play that game right. I'm hoping Michelin comes to 78 00:03:43,430 --> 00:03:46,670 Texas because they're in Atlanta, they're in Colorado, 79 00:03:46,670 --> 00:03:47,990 they're in Chicago, they're in California. 80 00:03:47,990 --> 00:03:49,310 They're in New York. They're in Miami. 81 00:03:50,190 --> 00:03:51,910 Texas seems like the obvious choice. 82 00:03:51,910 --> 00:03:55,830 The fact that they're not here, it's almost disrespectful to 83 00:03:55,830 --> 00:03:58,530 Texas. Like, who did you guys piss off? 84 00:03:58,530 --> 00:04:00,890 Right. Anyway, so why do I bring that 85 00:04:00,890 --> 00:04:03,770 up? Yeah, people don't know, but I 86 00:04:03,770 --> 00:04:06,050 do a lot of consulting work. And I was talking to someone the 87 00:04:06,050 --> 00:04:08,610 other day and we were talking about the potential of Michelin 88 00:04:08,970 --> 00:04:11,530 coming to Texas. And they said if Michelin comes 89 00:04:11,530 --> 00:04:14,850 to Texas and you're consulting for us, could you get us a 90 00:04:14,850 --> 00:04:17,050 Michelin star? And I said, I have no idea. 91 00:04:17,570 --> 00:04:21,410 And the reason I say that is because a lot of people 92 00:04:21,410 --> 00:04:24,490 speculate on, Oh yeah, of course I'd get a Michelin star. 93 00:04:24,490 --> 00:04:26,690 They think they'll get a Michelin star, but the truth of 94 00:04:26,690 --> 00:04:28,970 the matter is, until you've demonstrated that you could do 95 00:04:28,970 --> 00:04:31,650 that, it's just theory. This is something I talk about 96 00:04:32,050 --> 00:04:37,490 often. There's levels to this game and 97 00:04:37,490 --> 00:04:41,770 I've never gotten a Michelin star, so how can I sit here and 98 00:04:41,770 --> 00:04:44,250 say that I could get one right? It's in theory. 99 00:04:44,250 --> 00:04:46,370 I think I could, but I don't know if I could. 100 00:04:46,530 --> 00:04:50,250 I can't prove it. And anyone out there thinking 101 00:04:50,250 --> 00:04:53,490 that they could get one and it's just talk until they can prove 102 00:04:53,490 --> 00:04:55,050 it right? In theory, I think I could. 103 00:04:55,050 --> 00:04:58,370 I look at food on the one star level and no disrespect to these 104 00:04:58,370 --> 00:04:59,930 places, I mean this in a good way. 105 00:05:00,650 --> 00:05:03,250 I look at these places that have one star and I think I could do 106 00:05:03,250 --> 00:05:06,170 that food. Nothing that I see is out of my 107 00:05:06,170 --> 00:05:09,770 comfort zone of technique. It's in my vocabulary when I 108 00:05:09,770 --> 00:05:12,490 look at most one star places, like I look at that, I say OK, 109 00:05:12,490 --> 00:05:15,290 restaurants that I've run as a chef are performing at about 110 00:05:15,290 --> 00:05:17,730 that level. When you get to the two star 111 00:05:17,730 --> 00:05:22,090 level, I would say there's a lot that I don't understand. 112 00:05:22,090 --> 00:05:24,730 When I look at it, it's like I don't know how they did that. 113 00:05:25,170 --> 00:05:27,450 I have no idea what they did here and I have no idea what 114 00:05:27,450 --> 00:05:29,570 they did there. And I would have a hard time 115 00:05:29,810 --> 00:05:36,170 replicating certain things. I mean, for God's sake, look at 116 00:05:36,170 --> 00:05:38,570 Noma was like 2 Michelin stars for a long time. 117 00:05:38,970 --> 00:05:43,290 I'm not peeling pumpkin seeds and searching for reindeer 118 00:05:43,290 --> 00:05:44,850 penises. I'm not doing that. 119 00:05:44,850 --> 00:05:48,580 So clearly when you get to the two star level there's it's very 120 00:05:48,580 --> 00:05:50,780 advanced cooking. And when you get to the three 121 00:05:50,780 --> 00:05:53,860 star level, there's things that I don't even know. 122 00:05:54,100 --> 00:05:57,140 Like I was talking with one of my friends, the other day's 123 00:05:57,140 --> 00:05:59,100 three star chef and I was looking at some of the food that 124 00:05:59,100 --> 00:06:02,140 he did and I was like I have no idea how to reverse engineer 125 00:06:02,140 --> 00:06:03,580 that. Like I I have no idea how he 126 00:06:03,580 --> 00:06:04,620 did. I couldn't look at it. 127 00:06:04,620 --> 00:06:07,460 Like chefs a lot of times can look at dishes and say I see it, 128 00:06:07,460 --> 00:06:09,900 I can reverse engineer it, I can make it, I know how to cook, I 129 00:06:09,900 --> 00:06:10,900 know how to do this, that and the other. 130 00:06:11,340 --> 00:06:12,700 But every now and again you see things. 131 00:06:12,700 --> 00:06:14,140 It's like, I just don't understand. 132 00:06:14,380 --> 00:06:19,570 It's above my reading level, and I think that's what people don't 133 00:06:19,570 --> 00:06:21,490 understand. It's like there's so much detail 134 00:06:21,490 --> 00:06:27,490 the higher up you go that some of it is so advanced you don't 135 00:06:27,490 --> 00:06:31,410 even know that you're missing it, and that that's a weird 136 00:06:31,410 --> 00:06:34,170 thing to to think about. Like some of the techniques that 137 00:06:34,170 --> 00:06:38,130 they do are so subtle and so advanced that they're over your 138 00:06:38,130 --> 00:06:43,050 head that you don't even know what happened, right. 139 00:06:43,500 --> 00:06:45,740 We were talking about all the P's have to be the right size. 140 00:06:45,820 --> 00:06:48,900 What's the difference that P was smaller than this P? 141 00:06:48,900 --> 00:06:51,100 You know, maybe they put them through a grade or whatever to 142 00:06:51,100 --> 00:06:52,820 sort them out or whatever the case may be. 143 00:06:53,260 --> 00:06:56,620 The attention to detail, the further up you go, the ladder is 144 00:06:56,620 --> 00:06:58,620 tremendous. And I think sometimes people 145 00:06:59,260 --> 00:07:02,020 overestimate their abilities. So back to the person that I was 146 00:07:02,020 --> 00:07:04,620 talking to with consultancy. I said I don't know if I can get 147 00:07:04,620 --> 00:07:05,980 your Michelin start. I'd try. 148 00:07:06,620 --> 00:07:08,260 But it's just theory. In Texas, we don't have 149 00:07:08,260 --> 00:07:09,420 Michelin. So I've never had the 150 00:07:09,420 --> 00:07:12,810 opportunity to get one gotten four stars from Forbes Travel 151 00:07:12,810 --> 00:07:19,690 Guide or as it got rating of 29 or you know local newspapers, 152 00:07:19,690 --> 00:07:22,130 the Dallas Morning News or whatever the case may be. 153 00:07:22,330 --> 00:07:25,370 But that's not Michelin and it's a different, it's a different 154 00:07:25,370 --> 00:07:28,570 level of expectation. Anyway, we're a long way off 155 00:07:28,570 --> 00:07:30,970 from kitchen etiquette. We'll we'll get to that in a 156 00:07:30,970 --> 00:07:32,770 second. The other thing that you all 157 00:07:32,770 --> 00:07:35,450 should be looking at. So assuming that you're 158 00:07:35,450 --> 00:07:39,850 listening to this when it's released, so Sunday, September 159 00:07:39,850 --> 00:07:44,650 3rd, today is the day that the Bokus Dior USA qualifier is 160 00:07:44,650 --> 00:07:46,770 going on. I'm clearly not there. 161 00:07:46,770 --> 00:07:51,370 I'm recording a podcast working, but I'm excited about that. 162 00:07:51,370 --> 00:07:53,530 So for those of you that don't know, the Bokus Dior is a 163 00:07:54,250 --> 00:07:56,450 competition which takes place in Lyon, France. 164 00:07:56,450 --> 00:07:59,930 A bunch of countries start to compete right now. 165 00:07:59,930 --> 00:08:03,730 The USA qualifier is going on in Napa at Copia and there's three 166 00:08:03,730 --> 00:08:07,240 competitors right now that are competing to represent the USA. 167 00:08:07,480 --> 00:08:11,560 Angus McIntosh, He's competitor #1, Vincenzo Lozano, who's 168 00:08:11,560 --> 00:08:16,000 competitor #2 he's the CDC at Press Restaurant in Napa Valley, 169 00:08:16,000 --> 00:08:18,640 works with Philip Tessier. I believe Philip Tessier is his 170 00:08:18,640 --> 00:08:20,480 coach. Philip Tessier, For those of you 171 00:08:20,480 --> 00:08:25,890 that don't know, it's a silver silver medal winner at the 172 00:08:25,890 --> 00:08:28,130 Bogusti or the first American to ever get on the podium. 173 00:08:28,210 --> 00:08:30,330 Fantastic Chef. And then you have Stephanie De 174 00:08:30,330 --> 00:08:34,890 Palma, who was formerly the CDC at Addison in Southern 175 00:08:34,890 --> 00:08:37,570 California. 3 Michelin star restaurant, extremely talented 176 00:08:37,570 --> 00:08:40,090 chef. All three chefs are extremely 177 00:08:40,090 --> 00:08:41,929 talented. I have no idea who's going to 178 00:08:41,929 --> 00:08:42,970 win. I'm very curious. 179 00:08:42,970 --> 00:08:46,610 I'm excited to see the platters and hear about the competition. 180 00:08:46,610 --> 00:08:49,010 I have a couple of friends that are there this week. 181 00:08:50,090 --> 00:08:53,610 I'm sure it'll be all over social media anyway. 182 00:08:53,960 --> 00:08:56,400 It'll be pretty cool to see who wins that, so you should be 183 00:08:56,400 --> 00:08:59,520 checking that out. The highest level technique that 184 00:08:59,520 --> 00:09:01,960 you're going to see a lot of times happens at these Bo Custi 185 00:09:01,960 --> 00:09:04,560 or competitions. So if you're a technique geek or 186 00:09:04,560 --> 00:09:07,320 a technique junkie like I am, you want to check it out so you 187 00:09:07,320 --> 00:09:10,040 can see what's going on. They're always going to pull out 188 00:09:10,480 --> 00:09:12,400 some new stuff that you haven't seen before, so it's pretty 189 00:09:12,400 --> 00:09:14,040 cool. Most of these chefs that are 190 00:09:14,040 --> 00:09:17,680 competing are Michelin 3 star level, but they're the elite of 191 00:09:17,680 --> 00:09:20,120 the Michelin 3 star level. You're the they're the 192 00:09:20,120 --> 00:09:24,130 handpicked ones from those kitchens, so it's pretty high 193 00:09:24,130 --> 00:09:25,810 level. Go check it out. 194 00:09:26,130 --> 00:09:30,130 So I put together a list of 10 basic etiquette things that 195 00:09:30,690 --> 00:09:32,810 people need to know about kitchens and I want to. 196 00:09:33,290 --> 00:09:35,890 I might share a couple of stories along the way, but a lot 197 00:09:35,890 --> 00:09:38,330 of times new cooks come into the kitchen, they just don't know or 198 00:09:38,330 --> 00:09:40,170 servers or other people that are working in the kitchen. 199 00:09:40,330 --> 00:09:43,210 They just don't understand these basic things that us as chefs 200 00:09:43,210 --> 00:09:44,450 know. But if you're new to the 201 00:09:44,450 --> 00:09:48,970 industry, you you might make a big mistake. 202 00:09:48,970 --> 00:09:52,210 So listen to this episode. But maybe you need to share it 203 00:09:52,210 --> 00:09:55,250 with someone that's a little bit green that needs to hear some of 204 00:09:55,250 --> 00:09:56,490 the things that we're talking about. 205 00:09:56,890 --> 00:10:01,050 The first one is only cooks and chefs behind the line, right? 206 00:10:01,450 --> 00:10:02,490 It's busy. It's hot. 207 00:10:02,490 --> 00:10:06,730 Pots and pans tight space, knives, stress, chaos sometimes, 208 00:10:06,730 --> 00:10:08,530 depending on where you're working, sometimes the floor is 209 00:10:08,530 --> 00:10:10,690 slippery. There could be a grease spill. 210 00:10:11,050 --> 00:10:16,130 People could be moving with pots and pans and knives, Whatever. 211 00:10:16,730 --> 00:10:20,010 It's a dangerous place. Nothing is more dangerous or 212 00:10:20,010 --> 00:10:23,090 infuriating than when someone who doesn't work behind the line 213 00:10:23,250 --> 00:10:26,370 unknowingly goes behind the line in the middle of the rush. 214 00:10:29,690 --> 00:10:32,650 The the first time I ever saw that I was like right out of 215 00:10:32,650 --> 00:10:35,770 culinary school and I was working in a kitchen and the 216 00:10:35,770 --> 00:10:38,850 server walked behind the line and like the sous chef was like, 217 00:10:39,290 --> 00:10:41,890 don't ever come behind my line and just laid into them. 218 00:10:41,890 --> 00:10:43,810 And I just remember I was like, oh shit. 219 00:10:44,250 --> 00:10:47,250 I didn't know that was a rule because I was still green, but I 220 00:10:47,250 --> 00:10:51,280 learned pretty quick no one behind the line but cooks and 221 00:10:51,280 --> 00:10:52,520 chefs. Now everyone said what about 222 00:10:52,520 --> 00:10:55,520 dishwashers and porters? And yeah, obviously the 223 00:10:55,520 --> 00:10:59,040 occasional person coming behind to refill plates or pick up 224 00:10:59,040 --> 00:11:01,320 dirty pots and pans, which by the way, stack your pots, stack 225 00:11:01,320 --> 00:11:03,560 your pans, make it easy for the dish station. 226 00:11:05,440 --> 00:11:07,760 But yes, they are going to come back on occasion. 227 00:11:07,760 --> 00:11:10,320 But for the most part, during service, it should be cooks and 228 00:11:10,320 --> 00:11:12,360 chefs behind the line, and they should have a certain flow 229 00:11:12,360 --> 00:11:14,440 there. You're always wanting to work at 230 00:11:14,440 --> 00:11:17,440 a certain cadence with the other people on the team to make sure 231 00:11:17,440 --> 00:11:20,400 that things are running smoothly and someone coming behind the 232 00:11:20,400 --> 00:11:22,520 line. It's dangerous for the person 233 00:11:22,520 --> 00:11:24,960 coming behind the line, but it's also dangerous for the rest of 234 00:11:24,960 --> 00:11:27,000 the team. It just breaks the rhythm when 235 00:11:27,000 --> 00:11:28,680 people are working, so don't do it anyway. 236 00:11:28,840 --> 00:11:32,320 Only cooks and chefs behind the line number two never touch 237 00:11:32,320 --> 00:11:35,240 another chef's knives without asking. 238 00:11:35,720 --> 00:11:39,000 Now, a lot of places have community knives, and I get that 239 00:11:39,000 --> 00:11:40,040 right. A lot of times they have the 240 00:11:40,040 --> 00:11:42,640 community knives that they maybe they rent out or they purchase, 241 00:11:43,150 --> 00:11:44,710 and that's for people that don't have knives, that's a good 242 00:11:44,710 --> 00:11:47,870 thing. But a lot of times chefs go and 243 00:11:47,870 --> 00:11:50,910 collect knives and they collect very expensive knives and they 244 00:11:50,910 --> 00:11:53,990 take great care of their knives and it's like their samurai 245 00:11:53,990 --> 00:11:55,870 sword. Don't touch it, period. 246 00:11:56,190 --> 00:11:57,950 Don't even look at it, pretend it doesn't exist. 247 00:11:57,950 --> 00:11:59,830 You're going to see some shiny new knives over there. 248 00:12:00,190 --> 00:12:03,310 Don't look at it, don't touch it, don't even think about it. 249 00:12:03,870 --> 00:12:07,110 Never touch another chef's knives without asking and ask. 250 00:12:08,070 --> 00:12:09,790 Look, if someone came up to me and said, can I borrow your 251 00:12:09,790 --> 00:12:12,790 knife, I'd say I'd be like, don't you have a knife? 252 00:12:13,130 --> 00:12:15,450 Are you not ready for the job? This is a professional kitchen. 253 00:12:15,450 --> 00:12:16,330 You're going to show up without knives. 254 00:12:16,330 --> 00:12:18,810 Of course things happen. Maybe they don't have a knife, 255 00:12:18,810 --> 00:12:20,690 maybe they have maybe their new cook and they couldn't afford 256 00:12:20,690 --> 00:12:22,650 what, That's different. But if you're a professional 257 00:12:22,650 --> 00:12:24,530 cook and you've been in this industry for a while and you're 258 00:12:24,530 --> 00:12:26,650 showing up to a job where everyone has knives and you 259 00:12:26,650 --> 00:12:30,210 don't have knife, it's just a lack of preparation and common 260 00:12:30,210 --> 00:12:31,930 sense. Like, of course things happen, 261 00:12:31,930 --> 00:12:34,330 but don't be that cook because that cook does exist. 262 00:12:34,570 --> 00:12:36,170 They show up and they want to borrow everyone's knife. 263 00:12:36,930 --> 00:12:40,250 But the worst thing is they take it without asking and you don't 264 00:12:40,250 --> 00:12:43,190 even know. And then maybe you have this 265 00:12:43,230 --> 00:12:46,830 $1000 Japanese knife and they drop it and they give it back to 266 00:12:46,830 --> 00:12:50,870 you with a big old chip in it and you're like, you're ready to 267 00:12:50,870 --> 00:12:55,030 ring someone. Just talking about that, Just 268 00:12:55,030 --> 00:12:57,030 talking about that makes my blood blow. 269 00:12:58,790 --> 00:13:01,750 Don't be that person #3, Use your kitchen voice. 270 00:13:01,750 --> 00:13:03,950 So we're talking about no one else behind the line other than 271 00:13:03,950 --> 00:13:06,060 cooks and chefs. But the cooks and chefs, you 272 00:13:06,060 --> 00:13:08,700 need to know how to operate on the line or in the kitchen so 273 00:13:08,700 --> 00:13:11,460 it's hot. Corner, behind knife, things 274 00:13:11,460 --> 00:13:12,500 like that. Use your voice. 275 00:13:12,780 --> 00:13:15,020 Do not whisper. I used to go up to cooks because 276 00:13:15,020 --> 00:13:17,460 I would get so frustrated because they'd be like, behind, 277 00:13:17,460 --> 00:13:20,220 you know, just kind of whispering, like say it loud. 278 00:13:20,580 --> 00:13:23,980 I'd rather you say it loud and me move than me not move and you 279 00:13:23,980 --> 00:13:28,020 stab me or you spill something on me when you're coming around 280 00:13:28,020 --> 00:13:29,940 the corner, say corner, so we don't collide. 281 00:13:30,140 --> 00:13:31,900 Teach this to the service team as well, right? 282 00:13:31,900 --> 00:13:35,100 You're going to prevent a ton of accidents simply by using your 283 00:13:35,100 --> 00:13:38,770 voice. It's completely acceptable to 284 00:13:38,770 --> 00:13:41,810 raise your voice if you're coming around the corner or if 285 00:13:41,810 --> 00:13:45,690 you're walking with a hot pot behind someone rather than 286 00:13:45,690 --> 00:13:48,530 spilling it on them. This has happened to me before, 287 00:13:48,530 --> 00:13:51,010 like someone spilled hot boiling water on me once. 288 00:13:52,210 --> 00:13:54,290 Thank God I had an apron on, everything still works. 289 00:13:54,450 --> 00:13:59,490 But another time, me being careless, talking about knife 290 00:13:59,490 --> 00:14:01,850 etiquette and also talking about using your voice. 291 00:14:02,170 --> 00:14:08,180 I was butchering a piece of meat and I had a very thin, flexible, 292 00:14:08,180 --> 00:14:12,260 Bony knife. So razor sharp, super thin Bony 293 00:14:12,260 --> 00:14:14,340 knife. And I was sauteing at the same 294 00:14:14,340 --> 00:14:16,380 time that I was. I was multitasking, right? 295 00:14:16,500 --> 00:14:19,140 So I was butchering something and I was sauteed and I didn't 296 00:14:19,140 --> 00:14:21,380 leave the knife on my station. So I took the knife with me over 297 00:14:21,380 --> 00:14:25,540 to the Saute station and I was holding it carelessly. 298 00:14:25,980 --> 00:14:29,260 And another cook came up behind me to see what I was doing. 299 00:14:29,500 --> 00:14:32,660 And as he walked up behind me to kind of peek over my shoulder, 300 00:14:33,220 --> 00:14:36,220 my knife slid right into his leg. 301 00:14:36,860 --> 00:14:38,860 I could feel the whole thing. And it was, it's all kind of 302 00:14:38,860 --> 00:14:43,140 gross. And he just made a face. 303 00:14:43,340 --> 00:14:45,820 I think he just stabbed my leg. So it was a thin, Bony knife, 304 00:14:45,820 --> 00:14:48,780 Like, I'm talking super thin. And he just pulled it out. 305 00:14:48,780 --> 00:14:52,100 It probably went in like literally like 2 inches in his 306 00:14:52,100 --> 00:14:53,580 leg. But the dude was a gangster. 307 00:14:53,580 --> 00:14:56,100 All he did was just, you know, that sucks. 308 00:14:56,100 --> 00:14:58,500 My fault. You wrapped it up with a, you 309 00:14:58,500 --> 00:15:00,780 know, bandano, tried to make a tourniquet or whatever, then 310 00:15:00,780 --> 00:15:02,500 just went back to work. That's it. 311 00:15:02,500 --> 00:15:05,620 Like, nothing. Like, no big deal, tough guys. 312 00:15:06,780 --> 00:15:09,460 It reminds me of another time, you know, Speaking of knife 313 00:15:09,460 --> 00:15:12,940 safety, digress for a second, I worked with this guy from El 314 00:15:12,940 --> 00:15:15,260 Salvador. He was a dishwasher. 315 00:15:16,580 --> 00:15:18,900 He was like a gorilla in El Salvador. 316 00:15:19,020 --> 00:15:22,900 And I don't mean like the, I mean the people with guns in the 317 00:15:22,900 --> 00:15:27,300 jungle, those types of gorillas, probably a literal killer. 318 00:15:27,300 --> 00:15:28,860 Like, I don't know, he was a scary dude. 319 00:15:29,260 --> 00:15:34,640 Anyway, one of the servers put a broken wine glass on the dish 320 00:15:34,640 --> 00:15:37,600 station and didn't say anything. So he was a gangster and he was 321 00:15:37,600 --> 00:15:39,560 hustling on the dish station working by himself. 322 00:15:39,560 --> 00:15:44,000 And he grabbed it and he sliced a big chunk of meat right 323 00:15:44,000 --> 00:15:47,240 through his palm and it was dangling and it was gross. 324 00:15:47,240 --> 00:15:49,000 And so they called me over to the dish station. 325 00:15:49,000 --> 00:15:51,480 This, the sous chef says, hey, you need to go check this guy 326 00:15:51,480 --> 00:15:52,440 out. He's bleeding really bad. 327 00:15:52,440 --> 00:15:54,400 And I see him back there wrapping it up. 328 00:15:54,400 --> 00:15:57,360 And I said, let me take a look. And it's, I mean, it's a big 329 00:15:57,360 --> 00:16:00,480 chunk of flesh, like a V cut out of his palm. 330 00:16:01,480 --> 00:16:03,800 And it looks bad. I said, you probably need to go 331 00:16:03,800 --> 00:16:06,000 to the ER. This guy had a lot of pride. 332 00:16:06,000 --> 00:16:08,560 Like I said he was. He was a soldier. 333 00:16:09,080 --> 00:16:10,480 He's like, no, no, I'm good. I'm good. 334 00:16:10,480 --> 00:16:12,320 Let me just wrap it up. Maybe I'll put some gorilla glue 335 00:16:12,320 --> 00:16:13,040 on. I was like, no, you should 336 00:16:13,040 --> 00:16:15,040 probably go to the ER. He's like, no, no, no, no, chef. 337 00:16:15,040 --> 00:16:15,560 I'm good. I'm good. 338 00:16:15,560 --> 00:16:17,760 I'll prove to you like he wanted to prove to me how tough he was. 339 00:16:17,760 --> 00:16:19,640 I was like, look, you need to take care of that. 340 00:16:19,640 --> 00:16:21,800 He's like, no, no, no, just get me some scissors. 341 00:16:21,800 --> 00:16:23,200 I'm gonna just cut this flesh out. 342 00:16:24,680 --> 00:16:26,000 And, yeah, that's what he wanted to do. 343 00:16:26,000 --> 00:16:28,930 He wanted to cut the You want to cut a big chunk of meat out of 344 00:16:28,930 --> 00:16:31,010 his hand with some joist chant? I wouldn't do that. 345 00:16:31,010 --> 00:16:32,530 I would have gone to the ER anyway. 346 00:16:34,050 --> 00:16:38,250 No unsolicited help. And what I mean by that is 347 00:16:38,250 --> 00:16:42,410 sometimes you're caught up on your work and maybe you're 348 00:16:42,410 --> 00:16:43,930 working the line or you're working a station. 349 00:16:43,930 --> 00:16:47,010 Then you just jump in and you try to take over someone's 350 00:16:47,010 --> 00:16:49,650 project or you try and start helping them cook. 351 00:16:50,010 --> 00:16:52,650 Don't do that because you could throw off their rhythm. 352 00:16:52,650 --> 00:16:55,090 They might have a certain way that they like to do things. 353 00:16:55,290 --> 00:16:58,650 They might have the tickets organized in their mind and you 354 00:16:58,650 --> 00:17:00,570 start messing with things on their station. 355 00:17:01,130 --> 00:17:05,050 Don't do that in the kitchen. You don't give help unsolicited. 356 00:17:05,050 --> 00:17:08,130 You ask 1st, and I'm not saying don't help people be unsolicited 357 00:17:08,130 --> 00:17:11,650 is one thing you have to ask. Do you want help? 358 00:17:11,930 --> 00:17:13,849 Because a lot of times they'll say no, I just need this, this, 359 00:17:13,849 --> 00:17:15,450 this. Or a lot of times they'll tell 360 00:17:15,450 --> 00:17:16,770 you exactly what they need help with. 361 00:17:17,010 --> 00:17:19,089 Because a lot of times people want to help with things that 362 00:17:19,089 --> 00:17:21,970 they don't need help with. They might tell you, yeah, I 363 00:17:21,970 --> 00:17:24,050 need help. All I need you to do is set my 364 00:17:24,050 --> 00:17:25,530 plates out. I got the rest. 365 00:17:25,900 --> 00:17:30,180 But you're like over there based in their fish messing up the 366 00:17:30,180 --> 00:17:32,740 rhythm. So when you need to give someone 367 00:17:32,740 --> 00:17:34,660 help because you see that they need help, it's important that 368 00:17:34,660 --> 00:17:36,020 you ask them first. Do you need help? 369 00:17:36,260 --> 00:17:38,260 And if they say yes, say what do you want me to do? 370 00:17:39,060 --> 00:17:41,580 But do not just jump in unsolicited because you can 371 00:17:41,580 --> 00:17:44,860 actually create a little bit more chaos than you were 372 00:17:44,860 --> 00:17:47,940 intending, so no good deed goes unpunished. 373 00:17:48,100 --> 00:17:50,980 This is one that I don't say often, but it's underlooked. 374 00:17:50,980 --> 00:17:54,380 I put a chef's PS:. A up on it once, and that is no 375 00:17:54,380 --> 00:17:56,460 hands on pockets. What do hands in pockets say? 376 00:17:56,740 --> 00:17:58,340 Right. So if you're new to a kitchen, 377 00:17:58,340 --> 00:17:59,740 you shouldn't. Or if you're working in 378 00:17:59,740 --> 00:18:02,060 hospitality, don't walk around with your hands in your pockets 379 00:18:02,380 --> 00:18:04,220 #1. That's gross. 380 00:18:04,860 --> 00:18:09,100 Like pockets are dirty. Lenty money, phone. 381 00:18:09,100 --> 00:18:11,380 Whatever is in your pocket. Whatever's in your pocket 382 00:18:11,380 --> 00:18:14,420 nonetheless is gross. Most likely it's not sanitary, 383 00:18:14,420 --> 00:18:16,700 but two, your hands should be working. 384 00:18:16,900 --> 00:18:18,860 And if you're walking around with your hands in your pockets, 385 00:18:19,100 --> 00:18:21,020 that means you're not working. Get to work. 386 00:18:22,520 --> 00:18:24,280 When other people see people with their hands in their 387 00:18:24,280 --> 00:18:28,440 pockets, all that screams is I'm not working right. 388 00:18:28,760 --> 00:18:31,640 Both hands out of your pockets doing something or keep them by 389 00:18:31,640 --> 00:18:33,720 your side if maybe you're standing or whatever, right? 390 00:18:34,000 --> 00:18:36,320 Just keeping your hands in your pockets is a bad habit, 391 00:18:36,320 --> 00:18:37,800 especially if you work in a hospitality. 392 00:18:38,440 --> 00:18:40,480 If you're working in the kitchen, no hands in pockets. 393 00:18:40,720 --> 00:18:42,920 Which leads to #6. Cell phones. 394 00:18:42,920 --> 00:18:45,400 Cell phones are now like a part of doing business in the 395 00:18:45,400 --> 00:18:47,160 kitchens. When I was coming up, like only 396 00:18:47,160 --> 00:18:49,160 the chef had a cell phone, Really had a BlackBerry? 397 00:18:49,160 --> 00:18:51,320 Maybe. But now everyone has cell 398 00:18:51,320 --> 00:18:54,680 phones, so it's a part of the culture. 399 00:18:54,680 --> 00:18:57,360 So I know a lot of people take notes with their cell phones. 400 00:18:57,680 --> 00:18:59,440 A lot of people are taking photos with their cell phones 401 00:18:59,440 --> 00:19:01,480 for station diagrams or whatever. 402 00:19:01,480 --> 00:19:03,720 So I understand that the cell phone is going to be a part of 403 00:19:03,720 --> 00:19:06,520 it. But number one, don't put your 404 00:19:06,520 --> 00:19:08,000 cell phone on your cutting board. 405 00:19:08,200 --> 00:19:09,320 Where do you use your cell phone? 406 00:19:10,040 --> 00:19:11,360 Where you scrolling on Instagram? 407 00:19:11,360 --> 00:19:13,400 Like in those chef's PS:. A posts, right? 408 00:19:13,680 --> 00:19:16,360 Are you sitting on the toilet looking at your phone? 409 00:19:18,400 --> 00:19:20,510 Don't be gross. Don't put your cell phone on 410 00:19:20,510 --> 00:19:21,710 your cutting board. Right. 411 00:19:22,230 --> 00:19:24,710 You'd be on the toilet and then put the cell phone in next to 412 00:19:24,710 --> 00:19:26,990 the onions and chop and say, oh, it's because I'm looking at the 413 00:19:26,990 --> 00:19:28,350 red. It's kind of gross. 414 00:19:29,470 --> 00:19:30,870 Don't put the cell phone on the cutting board. 415 00:19:31,310 --> 00:19:32,950 Wash your hands while we're at it. 416 00:19:32,950 --> 00:19:34,510 Don't put boxes on the cutting board. 417 00:19:35,070 --> 00:19:38,230 As a matter of fact, boxes shouldn't even be in the 418 00:19:38,230 --> 00:19:40,070 kitchen. So I get it. 419 00:19:40,070 --> 00:19:41,790 Not everyone's going to have the opportunity to transfer 420 00:19:41,790 --> 00:19:43,910 everything from a box to a camber on this, on the other, 421 00:19:43,910 --> 00:19:47,870 But in my opinion, boxes do not go in the kitchen or they 422 00:19:47,870 --> 00:19:49,830 definitely don't go on workplace surfaces. 423 00:19:50,110 --> 00:19:52,110 And the reason that is because people like why? 424 00:19:54,270 --> 00:19:57,430 Because boxes are stored in warehouses where there's rats 425 00:19:57,430 --> 00:20:01,190 and roaches and feces and rat shit and all sorts of other 426 00:20:01,190 --> 00:20:04,390 things like and then you're going to pick that box up where 427 00:20:04,390 --> 00:20:06,590 it's stored on the floor and then put that on top of your 428 00:20:06,590 --> 00:20:08,910 cutting board. Or you're going to put that on a 429 00:20:08,910 --> 00:20:11,510 workplace counter. Cutting boards are sacred. 430 00:20:11,750 --> 00:20:14,390 Workspace counters are sacred boxes. 431 00:20:14,390 --> 00:20:16,230 Don't go on work surfaces. Period. 432 00:20:17,770 --> 00:20:19,890 Don't be gross. So I had mentioned earlier that 433 00:20:19,890 --> 00:20:22,930 I did a leadership seminar in San Antonio, and one of the 434 00:20:22,930 --> 00:20:25,610 things that I always put in my seminars is Shaken and Shakeout. 435 00:20:25,610 --> 00:20:27,010 I haven't done a Chef's PS:. A on it. 436 00:20:27,490 --> 00:20:29,650 I've put it in the books. I've talked about it at length, 437 00:20:29,850 --> 00:20:32,130 but I haven't done a PS:. A on it, on social because I'm 438 00:20:32,130 --> 00:20:33,810 not sure necessarily how to word it. 439 00:20:33,810 --> 00:20:38,570 So it's somewhat so it's somewhat interesting. 440 00:20:39,010 --> 00:20:40,570 But let me tell you what I think. 441 00:20:41,260 --> 00:20:44,180 I think that every kitchen should shake in and shake out. 442 00:20:44,300 --> 00:20:46,580 You shake in when you arrive with the team and you shake out 443 00:20:46,580 --> 00:20:48,420 when you leave. A lot of the best kitchens. 444 00:20:48,420 --> 00:20:50,980 This is a normal practice. When you go to the high end 445 00:20:50,980 --> 00:20:53,820 kitchens, the more professional kitchens are always going to 446 00:20:53,820 --> 00:20:56,340 shake in and shake out. It's something I learned early 447 00:20:56,340 --> 00:20:59,660 on from one of my first chefs. He'd always come in whether it 448 00:20:59,660 --> 00:21:02,100 was handy, You know what those payday was shake your hand, 449 00:21:02,100 --> 00:21:04,820 thank you for the job and give you your paycheck. 450 00:21:05,540 --> 00:21:08,180 Or whenever he'd arrived, he'd walk around and shake everyone's 451 00:21:08,180 --> 00:21:10,180 hand. It was just professional 452 00:21:10,180 --> 00:21:12,620 courtesy and commonplace. But here's why I think it's 453 00:21:12,620 --> 00:21:14,660 important, because a lot of times people have been in those 454 00:21:14,660 --> 00:21:20,380 awkward situations where someone lower on the totem pole is in a 455 00:21:20,380 --> 00:21:23,260 room with someone a little bit higher and they don't talk and 456 00:21:23,260 --> 00:21:25,380 there's this awkward silence. Maybe it's on the elevator, 457 00:21:25,580 --> 00:21:27,860 they're walking down the hall together, and they don't even 458 00:21:27,860 --> 00:21:29,940 acknowledge each other. And a lot of places, believe it 459 00:21:29,940 --> 00:21:33,060 or not, you spend all day with people, but you don't even greet 460 00:21:33,060 --> 00:21:35,380 and acknowledge people. That culture then bleeds out 461 00:21:35,380 --> 00:21:38,300 into the service team, which then bleeds into the guest. 462 00:21:38,630 --> 00:21:43,390 And if you have a culture based on dignity and respect, the 463 00:21:43,390 --> 00:21:47,230 foundation is built with the common courtesy of 464 00:21:47,230 --> 00:21:50,590 acknowledgement and shaking hands and greeting one another. 465 00:21:51,230 --> 00:21:55,310 Now that doesn't mean you need to get caught up with COVID and 466 00:21:55,310 --> 00:21:57,870 I don't want to shake hands, okay, then fist bump or wave or 467 00:21:57,870 --> 00:21:59,510 something, but acknowledge each other. 468 00:22:00,230 --> 00:22:02,670 Acknowledge everyone. When you arrive to work, 469 00:22:02,670 --> 00:22:04,430 Acknowledge everyone. When you leave to work, 470 00:22:04,430 --> 00:22:06,710 acknowledge everyone. You're leaving the line, pet 471 00:22:06,710 --> 00:22:08,690 peeve. If you're leaving the line, say 472 00:22:08,690 --> 00:22:11,010 offline, right? Don't just disappear. 473 00:22:11,970 --> 00:22:13,210 You might be new to line cooking. 474 00:22:13,210 --> 00:22:16,090 You never just vanish in the middle of service to go to the 475 00:22:16,090 --> 00:22:18,570 bathroom. You say offline and you ask 476 00:22:18,570 --> 00:22:20,850 permission or say chef, may I may I go offline? 477 00:22:21,650 --> 00:22:23,450 Whatever the case may be, you don't just vanish, but anyway, 478 00:22:23,690 --> 00:22:25,690 acknowledge and acknowledge out. And the reason I say that is 479 00:22:25,690 --> 00:22:27,410 because you begin the day as a professional. 480 00:22:27,570 --> 00:22:30,170 You close the day as a professional regardless of what 481 00:22:30,170 --> 00:22:32,890 happens in between, and a lot of shit happens in between. 482 00:22:32,890 --> 00:22:34,410 During service. You might fight over whatever, 483 00:22:34,410 --> 00:22:36,010 right? But at least you know that you 484 00:22:36,010 --> 00:22:40,910 have a daily reset. And for that moment where you're 485 00:22:40,910 --> 00:22:44,510 acknowledging people, so you're shaking and shaking out, it 486 00:22:44,510 --> 00:22:48,750 establishes equality amongst whoever is doing the shaking and 487 00:22:48,750 --> 00:22:52,070 shaking out, whether it's the chef and the steward or the 488 00:22:52,070 --> 00:22:55,630 general manager and the server, it doesn't matter. 489 00:22:55,950 --> 00:22:58,510 In that moment. You're establishing equality, 490 00:22:58,510 --> 00:23:00,430 and establishing equality is very important. 491 00:23:00,430 --> 00:23:01,750 To have a good workplace culture. 492 00:23:02,310 --> 00:23:06,390 In kitchens that I've run and people have left and they go to 493 00:23:06,670 --> 00:23:09,350 a place where there is no shaken and shakeout culture. 494 00:23:09,590 --> 00:23:12,030 The one thing that they always tell me that they miss the most 495 00:23:12,030 --> 00:23:14,950 is that they're like no one shakes in here and it bothers 496 00:23:14,950 --> 00:23:16,230 them. When you've worked in that 497 00:23:16,230 --> 00:23:19,790 environment, you start to become more courteous and more 498 00:23:19,790 --> 00:23:22,710 professional. What's the downside of being a 499 00:23:22,710 --> 00:23:25,390 nicer person and being more professional and courteous and 500 00:23:25,390 --> 00:23:26,990 hospitable and having a better culture? 501 00:23:26,990 --> 00:23:30,270 There's no downside. There's only upside anyway. 502 00:23:30,470 --> 00:23:32,420 Shaken and shake out another one. 503 00:23:32,580 --> 00:23:34,140 No sitting on workplace counters. 504 00:23:34,140 --> 00:23:39,220 So counters are for glasses, not for asses, right? 505 00:23:40,060 --> 00:23:42,180 Nothing's more annoying than after service and then you see 506 00:23:43,380 --> 00:23:44,860 the culinary team or the service team. 507 00:23:44,860 --> 00:23:48,340 Just jump on workspace counters and just sit there and chit, 508 00:23:48,340 --> 00:23:53,700 chat and talk. Get your ass off the table. 509 00:23:54,340 --> 00:23:58,260 I remember the first time I did that, it was the end of service 510 00:23:58,750 --> 00:24:02,150 and I I was sitting up there and my chef came around the corner. 511 00:24:02,150 --> 00:24:06,710 He's get your ass off the table. I was very embarrassed, but I 512 00:24:06,710 --> 00:24:11,550 never did it again and obviously explained to me why asses are 513 00:24:11,550 --> 00:24:13,910 not sanitary, Don't sit on the counter. 514 00:24:14,790 --> 00:24:19,230 It reminds me of an old Iron Chef episode where Bobby Flay 515 00:24:19,230 --> 00:24:21,150 jumped on the counter and stood on the cutting board. 516 00:24:21,150 --> 00:24:23,390 And then Morimoto was really pissed off. 517 00:24:24,230 --> 00:24:25,270 He's saying, no, he's not a chef. 518 00:24:25,270 --> 00:24:27,730 I don't remember how it went down, but I remember I was like, 519 00:24:27,730 --> 00:24:30,570 oh, more Emoto's pissed. You don't disrespect the cutting 520 00:24:30,570 --> 00:24:34,810 board, you don't disrespect worse workplace surfaces, right? 521 00:24:35,170 --> 00:24:39,210 Keep it professional. So wrapped up your shift, don't 522 00:24:39,210 --> 00:24:41,770 sit on the counter #9. No whistling in the kitchen. 523 00:24:41,770 --> 00:24:44,850 Now you do what you want. But I'm telling you, like 524 00:24:44,850 --> 00:24:48,050 there's a lot of chefs that are very superstitious, No whistling 525 00:24:48,050 --> 00:24:49,890 in the kitchen. It's considered bad luck. 526 00:24:50,210 --> 00:24:54,190 So if they if you see the chef whistling, other people 527 00:24:54,190 --> 00:24:56,190 whistling, do it. But don't be the first one to 528 00:24:56,190 --> 00:24:58,230 try it out. If you're new in the kitchen, 529 00:24:58,230 --> 00:25:02,190 say I'm just going to whistle me a Cardi B song over here. 530 00:25:02,230 --> 00:25:04,070 Whatever. I don't know if Cardi B songs 531 00:25:04,070 --> 00:25:07,350 are whistle ready. Anyway, you get the point. 532 00:25:07,350 --> 00:25:10,350 Don't whistle in the kitchen or do find out. 533 00:25:10,710 --> 00:25:12,990 Last one is clean as you go, right? 534 00:25:12,990 --> 00:25:15,070 Don't wipe things directly on the floor. 535 00:25:15,070 --> 00:25:17,550 Wipe it into a little container and then put it in the trash. 536 00:25:18,270 --> 00:25:20,670 If you see a piece of trash on the floor, don't walk past it 537 00:25:20,670 --> 00:25:25,160 without picking it up. Maybe keep a little sanitizer 538 00:25:25,160 --> 00:25:27,880 towel on the piano of your stove and you wipe it down on 539 00:25:27,880 --> 00:25:31,960 occasion. In between uses, wipe your 540 00:25:31,960 --> 00:25:38,200 board, Wipe your knife. As I say, happy knife, happy 541 00:25:38,200 --> 00:25:39,680 life. Keep it clean. 542 00:25:39,720 --> 00:25:41,800 Clean as you go is a very important skill, right? 543 00:25:43,160 --> 00:25:47,920 One of the things that I've noticed, like for me, when I see 544 00:25:47,920 --> 00:25:50,840 someone that's fast in the kitchen and clean, you know 545 00:25:50,840 --> 00:25:53,400 they're a good cook. Like they're high level. 546 00:25:53,820 --> 00:25:55,620 That to me is the sign of a high level cook. 547 00:25:55,620 --> 00:25:58,060 Someone that's fast, someone that's clean, and someone that's 548 00:25:58,060 --> 00:26:00,660 precise. But that clean part is very 549 00:26:00,660 --> 00:26:03,340 important. So you could be precise but not 550 00:26:03,340 --> 00:26:07,380 fast and not clean, but if you have all three, unstoppable. 551 00:26:09,020 --> 00:26:11,180 Those are the top of the food chain cooks, the ones that could 552 00:26:11,180 --> 00:26:15,020 work fast, work clean, and be very efficient. 553 00:26:15,260 --> 00:26:17,340 Working clean is just being smart about how you organize 554 00:26:17,340 --> 00:26:19,460 your station, right? Minimizing the amount of steps 555 00:26:19,460 --> 00:26:22,160 that you have to pick up a dish. Organizing things so that all 556 00:26:22,160 --> 00:26:27,240 the like things are together. Not putting the wet ingredients 557 00:26:27,400 --> 00:26:30,440 in the ninth pan behind the dry ingredients. 558 00:26:30,440 --> 00:26:32,080 Every time you take it out, you're getting all the dry 559 00:26:32,080 --> 00:26:34,160 ingredients wet like you do, right? 560 00:26:34,160 --> 00:26:37,720 Makes no sense. You got to be smart about how 561 00:26:37,720 --> 00:26:41,240 you organize yourself. Work clean, wipe down. 562 00:26:41,480 --> 00:26:46,480 Anyway, y'all get the point. I had some other ones that I was 563 00:26:46,480 --> 00:26:47,560 going to talk about, but I didn't. 564 00:26:47,840 --> 00:26:51,880 One was this is like bonus bonus #11. 565 00:26:52,240 --> 00:26:54,200 A lot of places I didn't talk about this because I don't 566 00:26:54,200 --> 00:26:56,320 necessarily believe it, and I haven't worked in a place in a 567 00:26:56,320 --> 00:26:57,800 long time that has talked about this. 568 00:26:57,800 --> 00:26:59,960 I don't even know if it's relevant, but a lot of places 569 00:26:59,960 --> 00:27:03,760 would say don't kill lobsters prior to service starting 570 00:27:03,760 --> 00:27:06,960 because it's bad luck, you know? Anyway, I don't know if that's 571 00:27:06,960 --> 00:27:10,760 still a thing, but that used to be a thing back in the old days, 572 00:27:10,760 --> 00:27:12,120 but I haven't heard in a while since. 573 00:27:12,280 --> 00:27:13,480 I'm not even going to talk about that. 574 00:27:13,480 --> 00:27:17,200 But anyway, I would have said no radios in the kitchen, but I 575 00:27:17,200 --> 00:27:20,270 didn't want everyone coming at me saying how dare you not have 576 00:27:20,270 --> 00:27:23,950 radios in the kitchen. And I've changed my stance on 577 00:27:23,950 --> 00:27:26,910 that because before I would be like no radios in the kitchen, 578 00:27:26,910 --> 00:27:29,710 but now if you're listening to Chef's PSA podcast in the 579 00:27:29,710 --> 00:27:31,310 kitchen, that's acceptable in my opinion. 580 00:27:31,310 --> 00:27:33,750 Like you get a pass radios in the kitchen if you listen to 581 00:27:33,750 --> 00:27:36,550 this podcast. If you want to support the show, 582 00:27:36,550 --> 00:27:38,790 you know what to do. Make sure you leave five stars. 583 00:27:38,790 --> 00:27:41,270 If you listen on Spotify, hit the subscribe button. 584 00:27:41,550 --> 00:27:44,150 If you're on YouTube, hit the like button, hit the subscribe 585 00:27:44,150 --> 00:27:46,310 button. There's a donation button if you 586 00:27:46,310 --> 00:27:48,640 want to support the show. There's different tiers. 587 00:27:48,640 --> 00:27:52,360 I appreciate the support. It goes a long way to bring you 588 00:27:52,360 --> 00:27:54,680 this wonderful information, of course. 589 00:27:54,680 --> 00:27:58,360 Go to chefspsa.com, you get all the books, there you go to the 590 00:27:58,360 --> 00:28:00,960 merch, as I mentioned 10% off right now at the Chef's PSA 591 00:28:00,960 --> 00:28:04,520 Merch store and be on the lookout for the managed Like an 592 00:28:04,520 --> 00:28:06,800 Executive Chef episodes as they come out. 593 00:28:06,800 --> 00:28:09,880 I'll be releasing them kind of sporadically as I get them done, 594 00:28:10,080 --> 00:28:13,680 as I'm working on the translation and the food cost 595 00:28:13,680 --> 00:28:16,000 guide, so I got a lot of things that I'm working on. 596 00:28:16,080 --> 00:28:18,360 Stay tuned. Anyway, thank you all very much. 597 00:28:18,440 --> 00:28:20,040 See you next week. Hit the porno music.