1 00:00:00,300 --> 00:00:02,000 Hello chefs. You're listening to chefs, PSA 2 00:00:02,000 --> 00:00:03,800 podcast. I'm your host Andhra natera. 3 00:00:04,100 --> 00:00:07,000 On today's episode, we're going to talk about the 50 most 4 00:00:07,000 --> 00:00:09,200 important chefs PSAs. Stay tuned. 5 00:00:21,300 --> 00:00:24,000 So let me start you all off with an update. 6 00:00:25,000 --> 00:00:26,300 Things that I'm working on right now. 7 00:00:26,600 --> 00:00:29,000 I think I said this last week, I can't tell you about them, but I 8 00:00:29,008 --> 00:00:31,800 could tell you what I have coming up this week. 9 00:00:32,100 --> 00:00:34,900 We have South by Southwest in Austin, Texas. 10 00:00:35,600 --> 00:00:39,300 And I will be speaking on a panel talking about food Trends. 11 00:00:40,000 --> 00:00:43,000 So if you're at South by Southwest, you have to be in 12 00:00:43,000 --> 00:00:47,100 Austin. Look for me, I'll be with San 13 00:00:47,100 --> 00:00:51,800 Pellegrino on a panel on stage doing what I do best which is 14 00:00:51,900 --> 00:00:53,200 talked a lot of shit. Anyway. 15 00:00:54,400 --> 00:00:58,500 Also, April 6th. I will be at live fire in 16 00:00:58,500 --> 00:01:02,000 Austin, Texas. So for those of you that like to 17 00:01:02,000 --> 00:01:06,600 attend the circuit of food festivals, I will be at that 18 00:01:06,600 --> 00:01:08,700 one. I might be doing a podcast 19 00:01:08,700 --> 00:01:11,300 there. I'm not sure if I am doing a 20 00:01:11,300 --> 00:01:13,900 podcast, come by and say hi. Maybe you could sit down with 21 00:01:13,900 --> 00:01:15,200 me. Maybe we can talk some shit. 22 00:01:15,600 --> 00:01:20,100 But anyway, I'll be doing that. April 6th live-fire, Austin, 23 00:01:20,100 --> 00:01:23,400 Texas. Kate Mabry put on by Texas Food 24 00:01:23,400 --> 00:01:26,400 & Wine Alliance. So if you're in the area you 25 00:01:26,400 --> 00:01:28,700 should be at that event because all the cool kids are going to 26 00:01:28,700 --> 00:01:32,800 be there. And if you're cool ideally 27 00:01:32,800 --> 00:01:37,100 that's where you would be on today's episode though I wanted 28 00:01:37,100 --> 00:01:40,800 to talk about the 50 most important chefs PSA is now I get 29 00:01:40,800 --> 00:01:43,100 a lot of questions like what is the most important PSA? 30 00:01:43,400 --> 00:01:45,800 What do I think about this? What I think about that and you 31 00:01:45,800 --> 00:01:49,800 know, I post a PSA daily And they're all important. 32 00:01:49,800 --> 00:01:53,300 But like if I had to, if I had to say, what are the 50 most 33 00:01:53,300 --> 00:01:56,200 important chefs PSAs? I thought about it for a moment 34 00:01:56,200 --> 00:01:58,000 and I put them in a Twitter thread. 35 00:01:58,200 --> 00:02:03,300 So if you want to read this, go to Twitter, find the thread, the 36 00:02:03,300 --> 00:02:05,600 50 most important chefs PSAs and you can see them. 37 00:02:05,800 --> 00:02:08,800 Now, there's a lot of chefs pieces that I put up, but I was 38 00:02:08,800 --> 00:02:11,300 like, what is the essence of chefs PSA and I wanted to write 39 00:02:11,300 --> 00:02:14,400 them in somewhat of an order that kind of takes you from new 40 00:02:14,400 --> 00:02:17,500 into the kitchen to kind of, you know, when you become the head, 41 00:02:17,500 --> 00:02:20,400 chef for You know, the latter part of your career and talk 42 00:02:20,400 --> 00:02:22,900 through those PSAs. So I'm going to go through them. 43 00:02:23,100 --> 00:02:26,200 This is an important episode. This is, this is the most 44 00:02:26,200 --> 00:02:29,900 important episode maybe so far. If you're a new cook because 45 00:02:30,200 --> 00:02:32,600 let's assume you know, how to use a knife and this that and 46 00:02:32,600 --> 00:02:36,200 the other, if you go and you do these 50 things that I'm telling 47 00:02:36,200 --> 00:02:40,900 you about, you will probably be more efficient than like 80% of 48 00:02:40,908 --> 00:02:42,600 the cooks out there. And the reason I say this is 49 00:02:42,600 --> 00:02:46,100 because these are probably in my career as a chef, these are 50 00:02:46,100 --> 00:02:48,100 probably the most important things that I would correct. 51 00:02:48,500 --> 00:02:52,700 On or have to coach them out of. So you will be light years ahead 52 00:02:52,700 --> 00:02:54,700 of everyone if you just follow these PSA. 53 00:02:54,700 --> 00:02:59,500 So anyway let's start chefs. PSA number one no matter how 54 00:02:59,500 --> 00:03:02,800 well you do something another Chef thinks you're wrong. 55 00:03:04,100 --> 00:03:06,900 And I'm not going to expand on all of the PSAs because some of 56 00:03:06,900 --> 00:03:08,900 them are self explanatory but this one I think does need 57 00:03:08,900 --> 00:03:12,300 explanation. If you do something, let's say 58 00:03:12,300 --> 00:03:16,300 you're making stock and you use mirepoix and let's say you don't 59 00:03:16,300 --> 00:03:18,700 put celery and your stock and you say and someone's going to 60 00:03:18,708 --> 00:03:20,600 come up to you and say that's wrong because marijuana is 61 00:03:20,600 --> 00:03:22,800 carrot, celery and onion. And you say I don't like celery 62 00:03:22,800 --> 00:03:24,500 in there. Can say, well, you're wrong or 63 00:03:24,500 --> 00:03:27,600 let's say you make bull and yez with beef. 64 00:03:27,600 --> 00:03:29,700 They're going to say, no, it's supposed to be pork or let's say 65 00:03:29,700 --> 00:03:31,900 you make it with pork, and then you say, no, it's supposed to be 66 00:03:31,900 --> 00:03:33,700 with beef where you're supposed to put. 67 00:03:33,800 --> 00:03:36,500 Milk in it or whatever the case may be, no matter how well you 68 00:03:36,500 --> 00:03:39,200 make something, it could be absolutely perfect by many 69 00:03:39,200 --> 00:03:41,200 people standards. There's going to be another Chef 70 00:03:41,200 --> 00:03:44,000 that walks up and say you're wrong, you're making it wrong. 71 00:03:44,400 --> 00:03:47,300 So the reason I say this is a very important PSA. 72 00:03:47,300 --> 00:03:50,400 I mean I'll post a PSA and I'll say something and then I'll get 73 00:03:50,400 --> 00:03:52,700 in the comments so you're wrong. It should be this way and it's 74 00:03:52,700 --> 00:03:55,800 like I sometimes I just want to say refer to chefs PSA number 75 00:03:55,800 --> 00:03:57,900 one, no matter how well I do something another chefs going to 76 00:03:57,908 --> 00:04:01,000 tell me I'm wrong. You have to get over that. 77 00:04:01,100 --> 00:04:02,400 You have to understand. If you're going to forge your 78 00:04:02,400 --> 00:04:04,000 own path, you're going to go forward. 79 00:04:04,400 --> 00:04:07,000 You have to understand that if you make something absolutely 80 00:04:07,000 --> 00:04:08,800 delicious and perfect, someone's going to tell you a better way 81 00:04:08,808 --> 00:04:11,900 to do it. So that is number one, number 82 00:04:11,900 --> 00:04:15,100 two, fold your towels. And we've talked about this on 83 00:04:15,100 --> 00:04:17,899 other episodes, I won't get too much into it, but it shows that 84 00:04:17,899 --> 00:04:19,399 you're neat, you're clean. You're organized, you have 85 00:04:19,399 --> 00:04:22,400 attention to detail, you get an exponential amount of uses out 86 00:04:22,400 --> 00:04:24,100 of your towel. If you fold them, fold your 87 00:04:24,108 --> 00:04:27,400 towels cut. The tape straight, And green 88 00:04:27,400 --> 00:04:31,900 tape is extra credit, cut the tape using it you know, scissors 89 00:04:32,000 --> 00:04:37,500 and tape cutter knife something. But you want to have short clean 90 00:04:37,500 --> 00:04:41,800 cuts of tape, it shows that everything's in order here's an 91 00:04:41,800 --> 00:04:45,100 extra tip, you should always place the tape in the same 92 00:04:45,100 --> 00:04:47,400 location on a deli container. For me, it's like right 93 00:04:47,400 --> 00:04:50,600 underneath the line or on a Cambro container that's above 94 00:04:50,600 --> 00:04:52,600 the handle, whatever the case may be, that way everything 95 00:04:52,600 --> 00:04:55,400 looks covered in aligned everything is the same spot. 96 00:04:55,600 --> 00:04:57,400 Green tape is extra. Credit, you know. 97 00:04:57,400 --> 00:04:59,700 I know there's a big argument. I did a poll like green tape 98 00:04:59,700 --> 00:05:03,300 versus blue tape. Blue tape one, I was a blue tape 99 00:05:03,300 --> 00:05:06,300 person for a very long time. I've switched to the green tape 100 00:05:06,300 --> 00:05:09,900 team, and the reason that is this true story, this is this is 101 00:05:09,900 --> 00:05:13,600 why I changed my mind as I was working in a kitchen helping out 102 00:05:13,600 --> 00:05:16,800 a friend and they didn't have light bulbs in their coolers and 103 00:05:16,800 --> 00:05:20,300 I couldn't see. But I could read the writing on 104 00:05:20,300 --> 00:05:23,200 the green tape with the black Sharpie much easier than I could 105 00:05:23,200 --> 00:05:25,000 on the blue tape with a black Sharpie. 106 00:05:25,000 --> 00:05:28,400 So Lighting is an issue in your kitchen. 107 00:05:28,400 --> 00:05:31,100 Green tape goes a long way. Someone message me, I won't say 108 00:05:31,100 --> 00:05:34,000 who said but you know Band-Aids that people use in the kitchen 109 00:05:34,000 --> 00:05:36,800 are blue so it doesn't mix it with the food for obvious 110 00:05:36,800 --> 00:05:38,700 reasons. So good point, either way, 111 00:05:39,000 --> 00:05:42,200 again, do what you will for me? Green tape is extra credit. 112 00:05:43,400 --> 00:05:47,000 Moving on number for a filthy side. 113 00:05:47,000 --> 00:05:49,800 Towel is not a plate wipe, right? 114 00:05:49,800 --> 00:05:53,800 The dirty towel that you've been wiping, your dirty hands on. 115 00:05:53,800 --> 00:05:56,500 Don't go and wipe the rim of the plate with that use a plate 116 00:05:56,500 --> 00:05:58,400 wipe. So you know, I use torque towels 117 00:05:58,400 --> 00:06:00,300 or chick towels or some people cut up sponges. 118 00:06:00,300 --> 00:06:04,600 Whatever the case may be soak it in vodka or vinegar or even 119 00:06:04,600 --> 00:06:07,300 water's fine and use that make sure it's clean. 120 00:06:07,600 --> 00:06:09,300 You should be cleaning something with something. 121 00:06:09,300 --> 00:06:12,600 That's clean. Not to wiping dirty plates with 122 00:06:12,600 --> 00:06:15,700 a dirty. Towel number five, a good Chef 123 00:06:15,700 --> 00:06:18,600 never wipes their dirty hands on their clean apron. 124 00:06:18,700 --> 00:06:21,700 Respect to the uniform. Keep your apron clean, I'll keep 125 00:06:21,700 --> 00:06:25,200 it short. Number six, the most expensive 126 00:06:25,200 --> 00:06:27,700 knives in aprons can't cook for you. 127 00:06:27,900 --> 00:06:30,200 I get a lot of pushback on this one when I say the most 128 00:06:30,200 --> 00:06:31,900 expensive aprons and knives can't cook for, you know, it's 129 00:06:31,900 --> 00:06:33,600 like you all the knife. Snobs come out. 130 00:06:33,600 --> 00:06:35,800 Now I'm a knife snob. I like nice knives. 131 00:06:36,200 --> 00:06:40,000 I also like nice aprons. I need an apron sponsor. 132 00:06:40,000 --> 00:06:42,100 So if you're listening you should hit me up because the 133 00:06:42,100 --> 00:06:44,000 aprons that I like are Being made anymore. 134 00:06:44,000 --> 00:06:48,300 Anyway, we digress, I say this because I've never gone into a 135 00:06:48,300 --> 00:06:52,100 restaurant and said, wow, this food is so good. 136 00:06:52,100 --> 00:06:55,500 I bet you they have, I bet you they have cool aprons or I bet 137 00:06:55,500 --> 00:06:57,400 you, they have really expensive knives. 138 00:06:57,400 --> 00:06:59,500 This food is so good. Like no one ever says that. 139 00:07:00,200 --> 00:07:04,000 Also, no one ever says boy, this food really sucks, if they only 140 00:07:04,000 --> 00:07:05,600 had better. Aprons, I bet you the food would 141 00:07:05,600 --> 00:07:06,900 be better. Like, it doesn't matter. 142 00:07:06,900 --> 00:07:09,000 It's a fashion statement, it's not that important. 143 00:07:09,100 --> 00:07:11,100 The most important thing is to make sure that your skills are 144 00:07:11,100 --> 00:07:14,000 good the most expensive knives in Aprons can't cook for you. 145 00:07:14,000 --> 00:07:16,200 And this is really a shout-out to the Halloween ninjas out 146 00:07:16,200 --> 00:07:18,900 there that put on, you know, they dress up in the costume for 147 00:07:18,900 --> 00:07:20,800 Halloween but they aren't real ninjas. 148 00:07:20,800 --> 00:07:23,200 So learn how to use the sword first. 149 00:07:24,000 --> 00:07:26,600 Make sure that you've earned your ninja uniform and then look 150 00:07:26,600 --> 00:07:30,500 the part looking like the cool chef with expensive knives into 151 00:07:31,000 --> 00:07:33,300 and the expensive apron. If you still don't know how to 152 00:07:33,300 --> 00:07:35,000 dice an onion, that's not as important. 153 00:07:35,000 --> 00:07:39,200 It's a bad look number 7 don't sit on workplace counters your 154 00:07:39,200 --> 00:07:41,800 ass is not sanitary. Nothing grosses me out more than 155 00:07:41,800 --> 00:07:44,300 a cook that just jumps on a Kitchen counter and sits there 156 00:07:44,300 --> 00:07:48,000 and starts, drinking the water, whatever, like don't your, as my 157 00:07:48,000 --> 00:07:50,900 chef told me, get your ass off the counter, your ass isn't 158 00:07:50,900 --> 00:07:53,200 sanitary. Counters are four glasses, not 159 00:07:53,200 --> 00:07:55,800 for asses. Number 8, only food and knives. 160 00:07:55,800 --> 00:07:59,600 Go on a cutting board, not dirty ass boxes and not your gross 161 00:07:59,600 --> 00:08:02,300 cell phone that you use while you're on the toilet. 162 00:08:02,500 --> 00:08:06,400 Number nine, do not work over a garbage bin and I've talked 163 00:08:06,400 --> 00:08:08,500 about this before. If you're working over a garbage 164 00:08:08,500 --> 00:08:10,300 bin, let's just say you're peeling a carrot in The Carrot 165 00:08:10,300 --> 00:08:12,200 falls in. You're faced with a moral 166 00:08:12,200 --> 00:08:13,000 dilemma. Do you leave? 167 00:08:13,100 --> 00:08:17,400 Get in there and be wasteful or do you take it out and be gross? 168 00:08:17,600 --> 00:08:21,200 That's it's a lose-lose. So work over a sheet. 169 00:08:21,200 --> 00:08:24,100 Pan people over parchment paper or something. 170 00:08:24,100 --> 00:08:27,500 Similar cafeteria tray. Have a trim kit Etc. 171 00:08:27,600 --> 00:08:30,800 But do not work over a garbage bin, it's a bad habit. 172 00:08:30,800 --> 00:08:33,799 It's the sign of someone that doesn't really care too much 173 00:08:33,799 --> 00:08:36,400 about food cost or sanitation. So no. 174 00:08:36,400 --> 00:08:39,900 Working over garbage bins. Number 10, a gopher hole in the 175 00:08:39,900 --> 00:08:42,900 plastic wrap is lazy. Take the plastic wrap. 176 00:08:43,200 --> 00:08:44,400 Whitley off. And if you don't know what a go 177 00:08:44,400 --> 00:08:46,700 for all some people call them rat holes or whatever, right? 178 00:08:46,800 --> 00:08:49,300 It's when you have plastic wrap over a container, you just pop 179 00:08:49,300 --> 00:08:51,500 it so you can get in there and get the mise en place. 180 00:08:51,600 --> 00:08:54,500 It's like the laziest most hack thing there is like takes a 181 00:08:54,500 --> 00:09:00,200 second to remove the plastic. Don't do that hack move and you 182 00:09:00,200 --> 00:09:04,800 all are not hacks. Number 11, don't hold a hot pan 183 00:09:04,800 --> 00:09:07,800 with a wet towel. Now, if you're if you're like a 184 00:09:07,808 --> 00:09:10,400 new cooking culinary school, or you're thinking about going to 185 00:09:10,400 --> 00:09:13,300 culinary school or you're listening the reason, You just 186 00:09:13,300 --> 00:09:15,100 cause you're going to burn the shit out of your hand really 187 00:09:15,100 --> 00:09:17,400 bad, right? So don't do that. 188 00:09:18,200 --> 00:09:22,300 Number 12, the water and your utensil beIN must be clean. 189 00:09:22,300 --> 00:09:25,500 If you're afraid to drink it change it and then the old days 190 00:09:26,100 --> 00:09:28,500 you know as utensil been like maybe it's a ceramic crock or 191 00:09:28,508 --> 00:09:30,800 something you have your tweezers in your plating spoons and your 192 00:09:30,800 --> 00:09:33,600 palette knife or whatever is in there and their specs of like 193 00:09:33,600 --> 00:09:37,500 herb and sauce and Alfredo and cream or I don't know, it's just 194 00:09:37,500 --> 00:09:40,100 gross and the old days the chef would walk up to you and say, 195 00:09:40,400 --> 00:09:42,900 you know you better fucking drink it and they're like nah. 196 00:09:43,100 --> 00:09:44,800 Want to drink it within change the water, right? 197 00:09:44,800 --> 00:09:47,500 So, and it could be sanitation, solution, whatever, it is that 198 00:09:47,500 --> 00:09:49,400 you're putting in that, maybe it's running water. 199 00:09:49,700 --> 00:09:52,700 Whatever the case may be, it has to be clean. 200 00:09:52,700 --> 00:09:55,500 Those are the utensils that you're using to plate, food that 201 00:09:55,500 --> 00:09:58,800 is ready to be eaten. The utensils need to be clean. 202 00:09:58,800 --> 00:10:01,000 So the water has to be clean. If you're afraid to drink it 203 00:10:01,000 --> 00:10:03,900 then you need to change it. I used to do an exercise where I 204 00:10:03,908 --> 00:10:05,900 would make people. Just imagine that they were 205 00:10:05,900 --> 00:10:07,300 drinking and they would get grossed out. 206 00:10:07,300 --> 00:10:09,200 Say, close your eyes. Now imagine you're drinking this 207 00:10:10,000 --> 00:10:12,200 and I really take them through the process and it's like just 208 00:10:12,200 --> 00:10:14,100 imagining it. Makes you not want to ever do 209 00:10:14,100 --> 00:10:17,300 it. Number 13, it's better to turn a 210 00:10:17,308 --> 00:10:20,300 fish with a fish spatula versus tongs. 211 00:10:20,600 --> 00:10:21,800 Right? Tongs crushed. 212 00:10:21,800 --> 00:10:24,700 Fish fish is delicate. Fish spatula, peltex spatulas 213 00:10:24,700 --> 00:10:28,200 another name for it. That is designed specifically to 214 00:10:28,200 --> 00:10:30,200 turn fish. That is what you should be using 215 00:10:30,200 --> 00:10:33,900 take care of your fish, right? It's a sign of a good cook that 216 00:10:33,900 --> 00:10:37,700 uses the right tool for the job. Number 14, taste is more 217 00:10:37,700 --> 00:10:41,200 important than plating and I could go on and on about this. 218 00:10:41,200 --> 00:10:42,700 And I did a whole podcast about it. 219 00:10:42,700 --> 00:10:45,200 So if you need expand on that, go back and listen. 220 00:10:45,300 --> 00:10:47,300 Listen to the podcast. Taste is more important than 221 00:10:47,300 --> 00:10:51,100 plating. Number 15, taste everything. 222 00:10:51,100 --> 00:10:55,900 In the kitchen, a Chef's Palette is their superpower and over the 223 00:10:55,900 --> 00:10:58,900 course of a career, you know, skills are going to come and go. 224 00:10:58,900 --> 00:11:00,000 You're going to get fast on the line. 225 00:11:00,000 --> 00:11:02,300 You're going to get slow on the line, you're going to learn how 226 00:11:02,300 --> 00:11:05,600 to do things, but your your palate is what's going to be 227 00:11:05,600 --> 00:11:08,300 able to troubleshoot for you to fix food, right? 228 00:11:08,300 --> 00:11:10,100 When something's wrong, you know, you need to adjust the 229 00:11:10,100 --> 00:11:12,500 asset, the salt, the heat, whatever. 230 00:11:12,900 --> 00:11:15,800 Also you're going to be able to create dishes because you're 231 00:11:15,808 --> 00:11:18,100 going to know that this with a little bit of this is going to 232 00:11:18,108 --> 00:11:18,700 taste. Good. 233 00:11:18,700 --> 00:11:21,000 So a Chef's Palette is their super-powered, the old 234 00:11:21,000 --> 00:11:26,000 expression think Al on, ducasse said, this is the chef doesn't 235 00:11:26,000 --> 00:11:28,700 need to be the best cook in the kitchen, but they need to be the 236 00:11:28,700 --> 00:11:30,900 best taster in the kitchen. So keep that in mind. 237 00:11:30,900 --> 00:11:34,000 Develop your palate, taste everything all the time to taste 238 00:11:34,000 --> 00:11:35,400 the same thing over and over again. 239 00:11:35,400 --> 00:11:38,100 So you notice any Nuance in it taste things when they're ripe, 240 00:11:38,100 --> 00:11:40,900 tastings, you know, when they're not ripe, tastings when their 241 00:11:40,900 --> 00:11:44,000 perfect season tastings when they're bad taste things, when 242 00:11:44,000 --> 00:11:45,600 they're good. So you understand how to fix 243 00:11:45,600 --> 00:11:50,200 them knowledge of techniques is superior Or to that of recipes 244 00:11:50,600 --> 00:11:53,900 and I'll explain that just really briefly if let's say, you 245 00:11:53,900 --> 00:11:56,600 know how to make a pumpkin risotto, let's say someone 246 00:11:56,600 --> 00:11:59,700 teaches you how to make pumpkin risotto with pancetta and you're 247 00:11:59,708 --> 00:12:01,500 like great. I have this recipe for pumpkin 248 00:12:01,500 --> 00:12:03,400 risotto with pancetta but you don't know how to make proper 249 00:12:03,400 --> 00:12:05,100 risotto. Like you have a recipe to make 250 00:12:05,100 --> 00:12:07,900 an interesting risotto but you don't know how to make risotto. 251 00:12:08,200 --> 00:12:09,900 If you know how to master risotto. 252 00:12:10,300 --> 00:12:13,600 You can Master ten thousand variations of risotto. 253 00:12:13,900 --> 00:12:18,300 This is a principle by Miyamoto Musashi's book of five rings. 254 00:12:18,500 --> 00:12:21,400 Master 12 Master. That's ten thousand variations. 255 00:12:21,400 --> 00:12:26,000 So knowing the technique could lead to Endless Possibilities 256 00:12:26,000 --> 00:12:28,300 but just knowing the recipe gives you one. 257 00:12:28,400 --> 00:12:31,300 So Master, the technique techniques are superior to that 258 00:12:31,300 --> 00:12:34,100 of recipes. Number 17, the quickest way to 259 00:12:34,100 --> 00:12:36,800 make your food better is to use better ingredients. 260 00:12:37,000 --> 00:12:40,400 This is pretty self-explanatory. If we have the same ingredients 261 00:12:40,400 --> 00:12:45,500 but but I'm sorry if we have the same recipe but I have better 262 00:12:45,500 --> 00:12:48,400 ingredients than you my food. Most likely will taste better. 263 00:12:48,700 --> 00:12:51,100 There is some technique involved, but if we're both 264 00:12:51,100 --> 00:12:54,400 pretty high-level competent, cooks and chefs, the one with 265 00:12:54,400 --> 00:12:56,900 the better ingredients is the better Chef, it's going to have 266 00:12:56,900 --> 00:12:59,100 the better end product by things in season. 267 00:12:59,100 --> 00:13:02,500 By the better olive oil used better salt, get better vinegar, 268 00:13:02,600 --> 00:13:05,400 number 18. If you want to understand food, 269 00:13:05,400 --> 00:13:08,100 better plant a garden and the reason I say that is you'll 270 00:13:08,100 --> 00:13:10,800 understand micro Seasons. You'll understand that maybe 271 00:13:11,200 --> 00:13:12,800 this was something for me like in Texas. 272 00:13:12,800 --> 00:13:15,600 I was growing watermelon and I understood that watermelon is 273 00:13:15,600 --> 00:13:17,800 only available in September, that's it. 274 00:13:18,400 --> 00:13:19,900 Like everyone says, it's a summer fruit. 275 00:13:19,900 --> 00:13:22,000 It's like, nope. It's one month. 276 00:13:22,800 --> 00:13:25,800 I understood that figs had two seasons at least on my tree, it 277 00:13:25,800 --> 00:13:29,100 would come into and in the spring and then I'd have more 278 00:13:29,100 --> 00:13:30,800 figs in the fall. And in the summer, I'd have 279 00:13:30,800 --> 00:13:32,500 nothing. You'll start to understand how 280 00:13:32,500 --> 00:13:35,300 things taste at different periods of ripeness. 281 00:13:35,300 --> 00:13:36,800 So, like I said, planting a garden. 282 00:13:36,800 --> 00:13:38,700 You'll have a better appreciation for how things 283 00:13:38,700 --> 00:13:41,600 grow, and you'll understand like when it's at this stage, it's 284 00:13:41,600 --> 00:13:44,900 perfect and you'll see all the different things that the plant 285 00:13:44,900 --> 00:13:47,100 produces like the flowers and the buds, Etc. 286 00:13:47,600 --> 00:13:50,700 The leaves It'll make you a better Chef number 19, the 287 00:13:50,700 --> 00:13:54,400 shortest path to get the most delicious result is the best 288 00:13:54,400 --> 00:13:56,300 path. And what I mean by that is 289 00:13:56,300 --> 00:13:58,100 sometimes we get caught up in doing things. 290 00:13:58,100 --> 00:14:01,400 A very difficult way but it doesn't necessarily yield a 291 00:14:01,400 --> 00:14:04,500 better product. And in today's kitchen, when you 292 00:14:04,500 --> 00:14:08,400 have to be more efficient, you have fewer staff, there's a lot 293 00:14:08,400 --> 00:14:10,400 of moving Parts. You may need to get to the end 294 00:14:10,400 --> 00:14:13,000 result much quicker. If there's a faster way to get 295 00:14:13,000 --> 00:14:16,700 there without compromising the quality, if there's two roads 296 00:14:16,700 --> 00:14:19,300 that take you to the same path to the Same, end result. 297 00:14:19,300 --> 00:14:22,200 And the end result mind, you should always be delicious. 298 00:14:22,400 --> 00:14:25,800 Then take the shorter path, see where there's steps that you 299 00:14:25,800 --> 00:14:27,700 could eliminate to get to the same result. 300 00:14:27,700 --> 00:14:32,400 So that's more of a mindset thing to find the most direct 301 00:14:32,400 --> 00:14:34,200 path. Is the quickest way to get there 302 00:14:34,400 --> 00:14:36,600 number 20. The most difficult technique to 303 00:14:36,600 --> 00:14:39,900 master is the one you are afraid to try. 304 00:14:40,300 --> 00:14:42,300 I think that is self-explanatory. 305 00:14:42,500 --> 00:14:44,300 When you're afraid to try something, you're never going to 306 00:14:44,308 --> 00:14:47,000 learn it. Number 21 knowing how to use 307 00:14:47,000 --> 00:14:50,800 NaCl is More important than knowing how to use alginates, 308 00:14:51,100 --> 00:14:52,500 which, by the way, I should give credit. 309 00:14:52,500 --> 00:14:54,300 I think I got this from Grant Achatz. 310 00:14:54,700 --> 00:14:57,000 I might have read it in his book, but I honestly, I don't 311 00:14:57,000 --> 00:14:58,400 remember, but I think I got it from him. 312 00:14:58,600 --> 00:15:01,500 And for those of you that don't know, NaCl is salt. 313 00:15:01,800 --> 00:15:04,000 And that means that everyone comes in. 314 00:15:04,000 --> 00:15:06,100 They want to make spheres, and they want to make gels, and they 315 00:15:06,100 --> 00:15:09,400 want to make gums or whatever the case may be. 316 00:15:10,700 --> 00:15:14,900 And yet they haven't mastered the basics of seasoning using 317 00:15:14,900 --> 00:15:18,300 salt or whatever the case may be pepper, Etc. 318 00:15:18,400 --> 00:15:21,100 And if you understand the fundamentals of seasoning, this 319 00:15:21,100 --> 00:15:23,800 is going to be greatly more important than you, making 320 00:15:23,800 --> 00:15:27,700 something with an alginate, you shouldn't even be thinking about 321 00:15:27,700 --> 00:15:29,900 alginates until you've mastered how to use salt. 322 00:15:30,000 --> 00:15:32,500 This is very important, and it seems to be a step that everyone 323 00:15:32,500 --> 00:15:34,600 wants to gloss over, so they could get to the next step. 324 00:15:34,600 --> 00:15:37,500 But it's like, fundamentally the thing that's wrong with most 325 00:15:37,500 --> 00:15:40,200 food, like when you go out to eat at a restaurant, like, yeah, 326 00:15:40,200 --> 00:15:41,900 it's A missing something, usually what it's missing a 327 00:15:41,900 --> 00:15:45,400 salt, I would say and I'm making this up, I would say about 50 328 00:15:45,400 --> 00:15:48,500 percent of the problems with food, when you get it and you 329 00:15:48,500 --> 00:15:51,000 don't like it, usually is a seasoning problem. 330 00:15:51,000 --> 00:15:53,600 It's not enough salt or too much or too much spice, or whatever. 331 00:15:53,600 --> 00:15:55,800 The case may be. You want to focus on 332 00:15:55,800 --> 00:15:59,100 understanding how to season and that ties in to taste everything 333 00:15:59,200 --> 00:16:03,200 number 22, if your salt and pepper is mixed on your station, 334 00:16:03,200 --> 00:16:05,800 it shouldn't be. And that it's funny when I get 335 00:16:05,800 --> 00:16:08,500 pushed back on this because people like well, you know, in 336 00:16:08,500 --> 00:16:10,300 my kitchen, you know, we do this, then do that. 337 00:16:10,500 --> 00:16:15,400 If in your kitchen you have a pre-measured recipe that makes 338 00:16:15,400 --> 00:16:19,300 everything perfect then. Okay, you should Mark it that 339 00:16:19,300 --> 00:16:21,700 because no one else seems to have figured it out. 340 00:16:21,700 --> 00:16:23,400 Now I get it. Maybe you're just making one 341 00:16:23,400 --> 00:16:25,200 thing and you have it measured. Okay, that's different. 342 00:16:25,200 --> 00:16:26,600 Maybe you've created a spice mix. 343 00:16:26,900 --> 00:16:29,800 But for the most part, if you're working on a line and you have 344 00:16:29,800 --> 00:16:32,600 many different things that you're cooking, salt and pepper, 345 00:16:33,000 --> 00:16:36,000 don't go on everything in the same ratio, not only that but 346 00:16:36,000 --> 00:16:38,000 they also don't go on. In the same time sometimes salt 347 00:16:38,000 --> 00:16:40,300 goes on first Sometimes pepper goes on at the end. 348 00:16:40,400 --> 00:16:44,000 And a lot of people use pepper at the end of the dish, because 349 00:16:44,400 --> 00:16:47,300 it changes the flavor when you cook it, a lot of people put 350 00:16:47,300 --> 00:16:50,900 salt on at the beginning because sometimes it extracts moisture 351 00:16:50,900 --> 00:16:55,700 or they are they layer the seasoning as they're cooking. 352 00:16:55,800 --> 00:16:58,500 So it's important to understand when to season something was alt 353 00:16:58,500 --> 00:17:00,300 it's important to understand when to seize it something with 354 00:17:00,300 --> 00:17:03,600 pepper but having a mixed as I mean for me it's a hack move. 355 00:17:03,600 --> 00:17:07,099 I don't like it. I don't allow it and it's not 356 00:17:07,099 --> 00:17:10,000 something that I condone and kitchens unless it's a very 357 00:17:10,000 --> 00:17:12,700 specific Type of kitchen. Like, like I said, barbecue is 358 00:17:12,700 --> 00:17:16,700 one that comes to mind and I'm sure there's other outliers out 359 00:17:16,700 --> 00:17:20,099 there but I would say 99% of you are not working in those 360 00:17:20,099 --> 00:17:22,400 kitchens so it probably doesn't apply to you. 361 00:17:22,599 --> 00:17:24,900 You're probably working on the line and you just think it's 362 00:17:24,900 --> 00:17:26,500 faster. If I mix my salt and pepper 363 00:17:27,099 --> 00:17:29,500 you're saving like a microsecond, don't mix them. 364 00:17:29,900 --> 00:17:31,400 The food will taste better if you don't do that. 365 00:17:31,400 --> 00:17:33,800 So don't make sure salt and pepper number 23, you shouldn't 366 00:17:33,800 --> 00:17:37,300 have iodized salt and table, grind pepper on your station. 367 00:17:37,600 --> 00:17:41,400 That usually goes like insults. Acres and pepper shakers on the 368 00:17:41,408 --> 00:17:43,400 diner, like that. That's not what you need on your 369 00:17:43,400 --> 00:17:45,900 station. Use kosher salt diamond, crystal 370 00:17:46,000 --> 00:17:47,300 Morton's. Have not sure what team you're 371 00:17:47,300 --> 00:17:49,500 on. It's like blue tape versus green 372 00:17:49,500 --> 00:17:52,900 tape, but not iodized salt. You shouldn't be really using 373 00:17:52,900 --> 00:17:55,900 iodized salt in a professional kitchen, and then grind your 374 00:17:55,900 --> 00:17:58,500 pepper, right? A lot of people grind their 375 00:17:58,500 --> 00:18:00,500 pepper in a pepper mill. I use a Peugeot Pepper Mill. 376 00:18:00,500 --> 00:18:03,800 I've said that before. I'm a bit of a pepper snob, but 377 00:18:03,800 --> 00:18:05,800 it tastes different and you could control the coarseness of 378 00:18:05,800 --> 00:18:08,200 the grind, if you're using a pepper mill or some people just, 379 00:18:08,200 --> 00:18:10,600 you know, use a spice grinder, whatever and grind pepper, For 380 00:18:10,600 --> 00:18:13,400 the whole kitchen. I prefer a pepper mill, whatever 381 00:18:13,400 --> 00:18:17,100 you use, don't use table. Grind, black pepper. 382 00:18:17,200 --> 00:18:20,700 Number 24, half-sheet pans on a speed rack is a dangerous game 383 00:18:20,700 --> 00:18:23,600 to play. We've all played that game that 384 00:18:23,600 --> 00:18:26,500 you don't see the half sheet pan and you pull something too fast 385 00:18:26,500 --> 00:18:30,000 or you put a sheep pen and in your knock one over and it's a 386 00:18:30,008 --> 00:18:33,100 mess like there's never a good outcome with putting a half 387 00:18:33,100 --> 00:18:34,500 sheet pan. It was like well just be more 388 00:18:34,500 --> 00:18:38,300 careful, don't be so fast, it's like come on, we've all done 389 00:18:38,300 --> 00:18:43,300 this we're not all perfect, so no, half-sheet, pans bad habit. 390 00:18:44,600 --> 00:18:47,100 You spill food all over the floor, you get ants. 391 00:18:47,700 --> 00:18:49,200 No one likes ants in their kitchen. 392 00:18:50,200 --> 00:18:53,300 Number 25, learn to saute with your non-dominant hand. 393 00:18:54,100 --> 00:18:55,800 This is something a lot of people like, yeah, everyone 394 00:18:55,800 --> 00:18:57,500 knows that. Yeah, not everyone knows that. 395 00:18:57,600 --> 00:19:00,200 Sometimes you might work in a kitchen for several years and 396 00:19:00,200 --> 00:19:01,600 never have worked to sauté station. 397 00:19:01,600 --> 00:19:03,400 You might have been on the grill or you might have been in 398 00:19:03,400 --> 00:19:06,600 garbage a or I don't know station that doesn't saute 399 00:19:06,600 --> 00:19:08,500 things, then all of a sudden you're thrown on the line. 400 00:19:08,500 --> 00:19:11,700 You don't know to saute with your non-dominant hand, right? 401 00:19:11,700 --> 00:19:14,400 Tools going, one hand pan goes in the other hand, learn To 402 00:19:14,400 --> 00:19:15,800 learn to use your non-dominant hand. 403 00:19:15,900 --> 00:19:19,700 If you're really good and you become ambidextrous, hey, more 404 00:19:19,700 --> 00:19:22,600 power to you, but a good habit. If you're new, in the kitchen, 405 00:19:22,600 --> 00:19:24,300 learn to saute with your non-dominant hand. 406 00:19:24,300 --> 00:19:26,900 It's it's a game changer especially early on in your 407 00:19:26,900 --> 00:19:30,200 career. Number 26, spend your time, 408 00:19:30,200 --> 00:19:31,800 working in kitchens you aspire to run. 409 00:19:32,000 --> 00:19:35,400 A lot of people will work their entire career in a restaurant 410 00:19:35,800 --> 00:19:39,000 that they have no desire to be in because they have aspirations 411 00:19:39,000 --> 00:19:42,900 of running, a different type of kitchen, any amount of time that 412 00:19:42,900 --> 00:19:46,600 you spend in kitchens that you Desire to run is taking you away 413 00:19:46,600 --> 00:19:49,400 from learning and working in kitchens that you do desire to 414 00:19:49,400 --> 00:19:51,600 run. So if your goal, for example is 415 00:19:51,600 --> 00:19:55,300 to have a barbecue restaurant and you love barbecue, but yet 416 00:19:55,300 --> 00:19:59,000 you work in something. Other than a barbecue 417 00:19:59,000 --> 00:20:02,000 restaurant, you're not learning about barbecue and you're not 418 00:20:02,000 --> 00:20:03,400 learning about the barbecue business. 419 00:20:03,400 --> 00:20:06,800 So if your desire is to run a specific type of Restaurant, 420 00:20:06,800 --> 00:20:09,500 start getting experience in those specific types of 421 00:20:09,500 --> 00:20:12,000 restaurants number 27. No one cares. 422 00:20:12,000 --> 00:20:15,000 How you did it at your last job and and that's kind of true. 423 00:20:15,000 --> 00:20:17,000 It's kind of not like, sometimes your people are gonna ask. 424 00:20:17,000 --> 00:20:18,000 Oh, cool. How'd you do it there? 425 00:20:18,000 --> 00:20:20,900 Which show me what you did. But what I mean by that is, 426 00:20:21,300 --> 00:20:24,300 there's a difference between people asking you and seeking 427 00:20:24,300 --> 00:20:26,800 like, how'd you do it versus, you know, when you're that new 428 00:20:26,800 --> 00:20:28,700 person in the kitchen, you're like, oh, at my last job. 429 00:20:28,700 --> 00:20:29,900 Let me tell you this, that and the other. 430 00:20:30,200 --> 00:20:33,400 It's like when you're dating someone, and all they do is talk 431 00:20:33,400 --> 00:20:36,000 about their exes like fuck. No one wants to hear that. 432 00:20:36,100 --> 00:20:38,800 No one cares. Just do it the way I want you to 433 00:20:38,800 --> 00:20:41,900 do it. So it's just like a kitchen 434 00:20:41,900 --> 00:20:44,100 courtesy thing. Don't talk about the last job. 435 00:20:44,300 --> 00:20:48,100 Unless people are asking you about the last job, you know, be 436 00:20:48,100 --> 00:20:51,100 a little bit humble with that. It rubs people, the wrong way in 437 00:20:51,100 --> 00:20:52,800 general. However, not everyone, 438 00:20:52,800 --> 00:20:55,200 everyone's different, but I would say, like, like nine out 439 00:20:55,200 --> 00:20:56,900 of ten, chefs are going to get rubbed the wrong way. 440 00:20:56,900 --> 00:21:02,100 So why risk it number 28? No one cares where you went to 441 00:21:02,100 --> 00:21:05,100 school, if you still can't cook. And that's kind of in line with 442 00:21:05,100 --> 00:21:06,900 the last one. Don't brag about going to this 443 00:21:06,900 --> 00:21:09,900 school or that school and you know, all your degrees 444 00:21:09,900 --> 00:21:12,600 especially early on, you know, what, you graduate culinary 445 00:21:12,600 --> 00:21:15,600 school, a lot of people think that It carries a lot of clout 446 00:21:15,600 --> 00:21:18,900 in the kitchen, but it really doesn't what carries clout and 447 00:21:18,900 --> 00:21:22,700 wait in the kitchen is, how well can you cook that matters more 448 00:21:22,700 --> 00:21:25,200 than your degree? So, don't forget that number 29, 449 00:21:25,200 --> 00:21:27,800 the three rules of catering are count, everything, count, 450 00:21:27,800 --> 00:21:30,900 everything and count everything, basically, that and that's not 451 00:21:30,900 --> 00:21:32,500 just for catering, that's for everything. 452 00:21:32,500 --> 00:21:34,200 But how many asparagus are on the sheet pan? 453 00:21:34,200 --> 00:21:36,100 How many carats do you have? How many steaks do you have? 454 00:21:36,100 --> 00:21:37,200 How many chicken breast you have? 455 00:21:37,700 --> 00:21:39,100 How many plates are in the hot box? 456 00:21:39,300 --> 00:21:40,000 Count? Everything? 457 00:21:40,000 --> 00:21:43,300 How many tongs did you bring? All of that matters in catering 458 00:21:43,300 --> 00:21:45,400 because you only Did not count it once. 459 00:21:45,400 --> 00:21:47,600 And it's, it's a fucking disaster. 460 00:21:48,100 --> 00:21:51,600 So, count, everything number 30. Some of the most important 461 00:21:51,600 --> 00:21:55,600 tools, the kitchen are a pen and a notepad write everything down, 462 00:21:56,100 --> 00:21:58,300 take notes, and save those notebooks. 463 00:21:59,000 --> 00:22:02,400 You'll be thankful later on in your career because you'll, you 464 00:22:02,400 --> 00:22:04,800 know, ten years and you're going to go back and be like, oh man, 465 00:22:04,800 --> 00:22:06,900 I used to love that recipe. I forgot about it or I can't 466 00:22:06,900 --> 00:22:10,800 believe I was making that it's good for memories and it tells 467 00:22:10,800 --> 00:22:12,900 the story of your progression throughout your career. 468 00:22:12,900 --> 00:22:15,500 So, write everything down but not We that also when the chef 469 00:22:15,500 --> 00:22:17,700 has given you instructions, write it down because nothing's 470 00:22:17,700 --> 00:22:20,400 worse than a chef giving you instructions, then you go back 471 00:22:20,400 --> 00:22:22,300 to them after a couple of minutes, I'm sorry, Chef, I 472 00:22:22,308 --> 00:22:25,800 forgot what was next on the list like it's an annoying question. 473 00:22:25,900 --> 00:22:28,500 Don't do that, write it down. Know what step, one and step 474 00:22:28,500 --> 00:22:32,400 two, step three and so on number 31, when your chefs are 475 00:22:32,408 --> 00:22:36,200 correcting, you resist the urge to make excuses and listen 476 00:22:37,600 --> 00:22:41,100 again. They probably just want you to 477 00:22:41,100 --> 00:22:44,100 fix it and do it the right way. They don't care why it's wrong. 478 00:22:44,100 --> 00:22:47,200 Usually and when you start making excuses, usually what it 479 00:22:47,200 --> 00:22:49,500 does is its you're digging a hole and you're just making them 480 00:22:49,500 --> 00:22:52,100 more and more upset, so don't make excuses. 481 00:22:52,100 --> 00:22:53,200 They just, they're not mad at you. 482 00:22:53,200 --> 00:22:55,500 They just want you to fix it, just listen and fix it. 483 00:22:55,600 --> 00:22:59,100 Don't make excuses number. 32 successfully avoiding difficult 484 00:22:59,100 --> 00:23:00,500 work in. The kitchen is not something to 485 00:23:00,500 --> 00:23:02,900 be proud of you're holding yourself back and you're not 486 00:23:02,900 --> 00:23:06,300 doing yourself any service, but not taking on the difficult 487 00:23:06,300 --> 00:23:07,700 work. The difficult work is really 488 00:23:07,700 --> 00:23:10,500 where the learning happens. Don't be afraid of the difficult 489 00:23:10,500 --> 00:23:14,300 work number 33, 8016. Something after the fact is 490 00:23:14,300 --> 00:23:17,600 Amateur hour and it is no other way to say it. 491 00:23:18,800 --> 00:23:21,700 Count what you have. Let people know when you're 492 00:23:21,700 --> 00:23:24,600 running low. And you know, A good rule of 493 00:23:24,600 --> 00:23:27,400 thumb is I a lot of places will 86 would like with two portions 494 00:23:27,400 --> 00:23:30,000 left because inevitably someone's going to order one or 495 00:23:30,000 --> 00:23:34,000 two, more, portions number 34. Kitchen etiquette, only chefs 496 00:23:34,000 --> 00:23:36,000 and Cooks should go behind the line, occasionally. 497 00:23:36,000 --> 00:23:38,000 The porters shouldn't be the service staff. 498 00:23:38,000 --> 00:23:40,000 It shouldn't be, you know, people just wandering around the 499 00:23:40,000 --> 00:23:42,400 line of sacred. A lot of action is happening. 500 00:23:42,400 --> 00:23:44,900 There's knives, there's pots, there's pans, there's movement. 501 00:23:45,300 --> 00:23:48,000 And a lot of times, people don't know kitchen language like, hot 502 00:23:48,000 --> 00:23:49,100 behind night. Etc. 503 00:23:49,100 --> 00:23:52,000 So rule is, if you're not cooking, you shouldn't go behind 504 00:23:52,000 --> 00:23:55,300 the line period number 35, if you don't have time to make it 505 00:23:55,300 --> 00:23:59,000 correctly, now you certainly won't later, right? 506 00:23:59,600 --> 00:24:01,700 Don't take a shortcut, don't cheat. 507 00:24:01,700 --> 00:24:04,000 Because inevitably you're going to get caught or the recipe is 508 00:24:04,000 --> 00:24:06,200 going to be screwed up and you're gonna have to go back and 509 00:24:06,200 --> 00:24:08,500 make it later. So if you're in a rush and 510 00:24:08,500 --> 00:24:10,700 you're trying to make a shortcut because you think you're not 511 00:24:10,700 --> 00:24:13,300 going to get caught, trust me, it never works out in your 512 00:24:13,300 --> 00:24:16,000 benefit, you always get caught and you're gonna have to make it 513 00:24:16,000 --> 00:24:16,600 again. Anyway. 514 00:24:16,600 --> 00:24:18,900 And now you really don't have time because now you're Double 515 00:24:18,900 --> 00:24:22,700 behind make it right the first time number 36, when presenting 516 00:24:23,100 --> 00:24:25,500 your Chef, the amazing dish, you just created. 517 00:24:25,500 --> 00:24:27,300 Make sure they don't have the same cookbook. 518 00:24:28,800 --> 00:24:30,900 This is what I used to do. This shit to write. 519 00:24:30,900 --> 00:24:34,500 I would read Charlie Trotter's cookbook and then take my chef, 520 00:24:34,800 --> 00:24:36,100 the new dish. And he'd like, you got that out 521 00:24:36,100 --> 00:24:37,800 of Charlie Trotter's book. I'm like, oh yeah. 522 00:24:37,800 --> 00:24:39,500 You have that book too. Don't you throughout the course 523 00:24:39,500 --> 00:24:42,200 of my career? I can't tell you how many times 524 00:24:42,500 --> 00:24:44,700 my Sous chefs. I don't always call them out, 525 00:24:44,700 --> 00:24:46,900 because sometimes I like I have the book and I would just play 526 00:24:46,900 --> 00:24:49,600 along with them, but I can't tell you how many Many times, my 527 00:24:49,800 --> 00:24:52,400 my Sous chefs have brought me dishes that they created, you 528 00:24:52,400 --> 00:24:54,900 know, I'm using, you know, quotes that they created a 529 00:24:54,908 --> 00:24:56,800 number. Like I have that book like I 530 00:24:56,800 --> 00:24:59,500 know exactly where you got that recipe from and who you got it 531 00:24:59,500 --> 00:25:01,200 from? I didn't always call them out. 532 00:25:01,200 --> 00:25:04,000 I started to later just because I thought it was funny. 533 00:25:04,500 --> 00:25:07,300 If you're if you're taking a dish out of a book or from 534 00:25:07,300 --> 00:25:10,500 another Chef, you should say I'm inspired by this, you shouldn't 535 00:25:10,500 --> 00:25:14,700 just take it, people know, especially, you know, when your 536 00:25:14,700 --> 00:25:17,400 Chef has that same cookbook on their wall and they're like, are 537 00:25:17,400 --> 00:25:19,200 you sure that's not? So, So, it's dish. 538 00:25:19,200 --> 00:25:22,100 I got the same book and they make it anyway. 539 00:25:22,800 --> 00:25:25,600 Number 37, treat your dish team and stewards like the kings and 540 00:25:25,600 --> 00:25:27,300 queens. They are, it was dishwasher day 541 00:25:27,600 --> 00:25:29,800 the other day and I think this is important though. 542 00:25:29,800 --> 00:25:34,000 The hardest-working people in the kitchen treat them well, and 543 00:25:34,500 --> 00:25:39,300 they will be good to you. So, says, a lot about you. 544 00:25:39,300 --> 00:25:41,700 How you treat your dish team and we should call it a dish 545 00:25:41,700 --> 00:25:46,100 station, not a dish pit. I'm a big fan of using the word 546 00:25:46,100 --> 00:25:50,700 station over pit and And you know pits are like, you know, 547 00:25:50,900 --> 00:25:54,100 gross no one wants to work in a pit but a station is you know 548 00:25:54,100 --> 00:25:58,300 there's the pastry station, there is the pasta station, 549 00:25:58,300 --> 00:26:01,000 there's the sauté station the grill station, it's not the 550 00:26:01,000 --> 00:26:04,200 grill pit, where the pastry pit. So why is it a dish pit? 551 00:26:04,600 --> 00:26:08,700 It's just a pejorative and I a lot of people don't like it so I 552 00:26:08,700 --> 00:26:09,900 don't I personally don't like it. 553 00:26:09,900 --> 00:26:12,800 I think you got to respect the dish team so to station number. 554 00:26:12,800 --> 00:26:17,100 38 the floor is not a trash bin, don't wipe food directly on the 555 00:26:17,100 --> 00:26:19,600 floor you know. Wipe it in your hand, put in the 556 00:26:19,600 --> 00:26:20,900 trash, or in a tray or something like that. 557 00:26:20,900 --> 00:26:23,100 But it's, it's lazy. When people just get a towel and 558 00:26:23,100 --> 00:26:25,100 just wipe all the shit directly on the floor. 559 00:26:25,500 --> 00:26:26,700 It's just, it's just a bad habit. 560 00:26:26,700 --> 00:26:29,300 Don't do that. It's gross number 39, take the 561 00:26:29,300 --> 00:26:31,700 tape off the container before sending it to the dish station, 562 00:26:31,700 --> 00:26:34,600 again, dish station. And that's just like it takes a 563 00:26:34,600 --> 00:26:37,500 second, remove, the tapes of the dishwashers, don't have to treat 564 00:26:37,500 --> 00:26:39,800 them like the kings and queens. They are going back to that 565 00:26:40,300 --> 00:26:43,200 number 40 during an interview. Don't tell the chef you don't 566 00:26:43,200 --> 00:26:46,500 like to follow recipes because you like to Freestyle because 567 00:26:46,500 --> 00:26:48,400 they're going to tell you freestyle your ass out the door. 568 00:26:48,500 --> 00:26:49,700 Then they don't want you here right there. 569 00:26:50,000 --> 00:26:52,400 No Chef is out there. Trying to hire an entry-level 570 00:26:52,400 --> 00:26:55,600 cook because you have good recipes and you're going to 571 00:26:56,000 --> 00:26:58,600 change their recipes. Like that is like nails on a 572 00:26:58,608 --> 00:27:01,500 chalkboard to most Chef so I want to hire you so you could 573 00:27:01,500 --> 00:27:04,500 execute these dishes during say yeah I got my own way. 574 00:27:04,900 --> 00:27:07,800 I got my own recipes. I want to make like it's the 575 00:27:07,800 --> 00:27:10,100 dumbest thing ever don't ever say that an interview to 576 00:27:10,100 --> 00:27:11,800 guaranteed way to not get the job. 577 00:27:12,700 --> 00:27:14,500 I actually don't know why I made that a PSA. 578 00:27:14,500 --> 00:27:17,400 Probably probably someone told me that during an interview and 579 00:27:17,400 --> 00:27:20,400 I got annoyed and I wrote it, but honestly, I don't remember. 580 00:27:20,900 --> 00:27:24,400 Anyway, don't ever say that number 41, it's better to take 581 00:27:24,400 --> 00:27:26,900 your time and become a good sous-chef later versus 582 00:27:26,900 --> 00:27:29,200 impatiently becoming a bad one today. 583 00:27:29,400 --> 00:27:31,800 And I've seen this throughout my career over and over again, 584 00:27:32,000 --> 00:27:35,300 someone thinks that they're ready for sous chef and I or 585 00:27:35,300 --> 00:27:37,500 another Mentor, they may have is telling them, they still have 586 00:27:37,500 --> 00:27:40,000 some room to grow. They end up leaving and taking 587 00:27:40,000 --> 00:27:42,700 on a sous, chef job and then they come back and they Say I 588 00:27:42,700 --> 00:27:45,100 wasn't ready. It's a difficult thing because 589 00:27:45,100 --> 00:27:47,400 you never really know when you're ready and someone asked 590 00:27:47,400 --> 00:27:49,400 me the other day and they said well how do you know when you're 591 00:27:49,408 --> 00:27:50,800 ready? I said well you should ask 592 00:27:50,800 --> 00:27:54,200 someone that you trust a chef that you trust and say what am I 593 00:27:54,200 --> 00:27:58,500 lacking and have them. Be honest with you because you 594 00:27:58,500 --> 00:28:00,200 might have blind spots, sometimes they'll tell you 595 00:28:00,208 --> 00:28:01,300 you're ready, you need to go now. 596 00:28:01,300 --> 00:28:02,800 And other times, there can be like you need to work on this 597 00:28:02,800 --> 00:28:05,600 this and this and if you trust the person, you should listen to 598 00:28:05,608 --> 00:28:08,200 them and work on the things that they tell you, because nothing 599 00:28:08,200 --> 00:28:11,500 is worse than thinking that you are ready, jumping into it. 600 00:28:12,400 --> 00:28:16,200 And then failing in the position and then sometimes that hurts 601 00:28:16,200 --> 00:28:18,400 people's ego to the point where then they get stuck and now 602 00:28:18,400 --> 00:28:21,800 they're afraid to go into the position after they all are 603 00:28:21,800 --> 00:28:24,900 ready. So ask people that you trust get 604 00:28:24,900 --> 00:28:28,800 good advice on that number 42. Be the type of Chef that you 605 00:28:28,800 --> 00:28:31,100 would like to work for. That's self-explanatory. 606 00:28:31,100 --> 00:28:36,200 I don't need to get into that one number 43, find a good, Chef 607 00:28:36,200 --> 00:28:38,800 mentor, and listen to them this ties into what were just saying 608 00:28:38,800 --> 00:28:42,000 about, you know, asking a mentor when you're ready. 609 00:28:42,100 --> 00:28:45,100 For the next thing, but a good Chef mentors, like having a 610 00:28:45,100 --> 00:28:48,500 cheat code and they will help you get to where they are. 611 00:28:48,500 --> 00:28:51,900 And ultimately, when you're selecting a mentor, you want to 612 00:28:51,900 --> 00:28:55,200 find a mentor that it's in a position that you want. 613 00:28:55,200 --> 00:28:57,300 Because a lot of times people just look at the person that's 614 00:28:57,300 --> 00:28:59,600 like one year more experienced than them or two years and 615 00:28:59,608 --> 00:29:01,500 they're like, oh there are two years ahead of me. 616 00:29:01,500 --> 00:29:04,100 I should have them be my mentor and it's like maybe you can have 617 00:29:04,100 --> 00:29:06,200 them teach you things, but that might not be a good Mentor 618 00:29:06,300 --> 00:29:10,500 because the position that you're aspiring to be in, you should 619 00:29:10,500 --> 00:29:12,000 ask someone that's in that position. 620 00:29:12,200 --> 00:29:15,000 His only, they could tell you how to get there because they've 621 00:29:15,000 --> 00:29:18,000 done it to everyone else. It's just Theory until they've 622 00:29:18,000 --> 00:29:19,500 done it. It's like I think I know how to 623 00:29:19,500 --> 00:29:22,600 do it but until you proved that you could do it, you don't know. 624 00:29:22,800 --> 00:29:24,200 It's like armchair quarterbacking. 625 00:29:24,200 --> 00:29:26,900 So when you're selecting a mentor, I think it's important 626 00:29:26,900 --> 00:29:30,000 to find someone in the position or have you accomplished, what 627 00:29:30,000 --> 00:29:33,300 you want to accomplish number 44, the secret to getting 628 00:29:33,300 --> 00:29:35,000 promoted in the kitchen is being so good. 629 00:29:35,000 --> 00:29:40,000 They can't ignore you and a lot of people push back on me when I 630 00:29:40,008 --> 00:29:42,300 posted this one. Like, you know, I am gonna Good. 631 00:29:42,300 --> 00:29:44,700 But I keep getting passed up for this that and the other, and I 632 00:29:44,700 --> 00:29:46,300 don't want to argue with people online and I don't know, 633 00:29:46,300 --> 00:29:48,800 everyone's situation and, of course, it does happen that 634 00:29:48,800 --> 00:29:51,700 sometimes people get passed over for favoritism or because they 635 00:29:51,700 --> 00:29:53,200 like someone else better etc, etc. 636 00:29:53,600 --> 00:29:56,900 But the fact of the matter is, if you're so good that they 637 00:29:56,900 --> 00:29:59,700 cannot ignore, you, you're probably going to get the job. 638 00:30:00,000 --> 00:30:03,200 I don't know any chef in my circle of friends or chefs that 639 00:30:03,200 --> 00:30:07,100 I've promoted that usually don't promote the best candidate for 640 00:30:07,100 --> 00:30:08,800 the job. The best candidate for the job, 641 00:30:08,800 --> 00:30:12,000 normally gets the job and it not always is not 100%. 642 00:30:12,500 --> 00:30:16,100 Normally the best person for the job gets the job especially if 643 00:30:16,100 --> 00:30:19,200 they're outperforming everyone else because you want to 644 00:30:19,208 --> 00:30:21,200 successful team. So if you're not getting 645 00:30:21,200 --> 00:30:23,900 promoted again go back to your mentor and find out. 646 00:30:23,900 --> 00:30:25,700 Why? Because maybe you have a blind 647 00:30:25,700 --> 00:30:28,500 spot, a mentor is invaluable and it's going to, it's going to 648 00:30:28,500 --> 00:30:31,000 keep coming up. Number 45, don't compare 649 00:30:31,000 --> 00:30:33,200 yourself to bad cooks, in the kitchen, be better than 650 00:30:33,200 --> 00:30:36,300 yesterday. Again, all that matters is that 651 00:30:36,300 --> 00:30:39,500 gradual Improvement. A lot of times, there's bad 652 00:30:39,500 --> 00:30:42,000 cooks that work side-by-side with you and you say, Well, I'm 653 00:30:42,100 --> 00:30:46,000 Clearly better than them. So, why did why can they do it? 654 00:30:46,000 --> 00:30:48,600 And I can't, it's like, well, don't compare yourself to them, 655 00:30:48,600 --> 00:30:51,900 be better than them, right? Be the exception to the rule, 656 00:30:51,900 --> 00:30:54,600 cook it at such a high level that you inspire everyone else 657 00:30:54,900 --> 00:30:59,500 versus cooking to the level of the, the lowest the lowest 658 00:30:59,500 --> 00:31:01,700 performer that doesn't make any sense, right? 659 00:31:01,700 --> 00:31:05,300 If you want to be great, you got to cook above and improve 660 00:31:05,300 --> 00:31:07,100 yourself. Don't compare yourself to bad 661 00:31:07,100 --> 00:31:09,400 cooks. Be the best, and compare 662 00:31:09,400 --> 00:31:13,300 yourself to the best number 46, it's Be the worst cook in the 663 00:31:13,300 --> 00:31:18,200 best kitchen than the best cook in the worst kitchen and there's 664 00:31:18,200 --> 00:31:20,300 some argument back and forth here like, well don't you want 665 00:31:20,300 --> 00:31:22,600 to lift up your team? We're talking about being a cook 666 00:31:22,600 --> 00:31:24,700 early on in your career. When you're early on in your 667 00:31:24,700 --> 00:31:26,600 career, you want to be around people that are going to push 668 00:31:26,600 --> 00:31:28,600 you to become better later in your career. 669 00:31:28,600 --> 00:31:32,500 That might be a different story, but early in your career, you're 670 00:31:32,500 --> 00:31:35,500 shaping your future. And the more time that you spend 671 00:31:35,500 --> 00:31:36,800 around people that are better than you. 672 00:31:36,800 --> 00:31:38,700 And I'm not just talking about cooking, these could be better 673 00:31:38,700 --> 00:31:40,700 chefs. Better managers, people that are 674 00:31:40,700 --> 00:31:43,400 better at making barbecue. Three Michelin star chefs, like 675 00:31:44,200 --> 00:31:46,100 find the best people that you could work around. 676 00:31:46,400 --> 00:31:50,000 Because when you work around great people, you have no other 677 00:31:50,000 --> 00:31:53,300 choice other than to become great around them because 678 00:31:53,300 --> 00:31:57,500 usually greatness doesn't tolerate mediocrity. 679 00:31:57,500 --> 00:32:00,300 So, surround yourself with people that are great and 680 00:32:00,300 --> 00:32:03,000 they'll pull that out of you because everyone has greatness 681 00:32:03,000 --> 00:32:05,300 within them either. It's already being demonstrated 682 00:32:05,300 --> 00:32:08,100 or it's laying dormant waiting to be awakened. 683 00:32:08,100 --> 00:32:10,100 So, surround yourself with people that are better than use, 684 00:32:10,100 --> 00:32:13,600 they could pull that out and When you are the great one, 685 00:32:13,900 --> 00:32:14,900 right? You're the great chef, you're 686 00:32:14,900 --> 00:32:17,100 the great cook. Then, that's your time that you 687 00:32:17,100 --> 00:32:19,100 pull. Everyone else up because you are 688 00:32:19,100 --> 00:32:21,500 able to pay back what was given to you. 689 00:32:21,800 --> 00:32:24,900 Number 47, happy Cooks make better food, and this was 690 00:32:24,908 --> 00:32:26,900 something that I learned early on, in my career used to be the 691 00:32:26,900 --> 00:32:28,400 slogan. In one of the kitchens that I 692 00:32:28,408 --> 00:32:30,500 worked in, when I was like 20, the chef used to say, happy 693 00:32:30,500 --> 00:32:33,200 Cooks make better food. The reason he would say that you 694 00:32:33,200 --> 00:32:35,200 would get everyone drunk, so, we'd be happy. 695 00:32:35,300 --> 00:32:38,800 But anyway, don't do that. Just, you know, it's true though 696 00:32:38,800 --> 00:32:40,700 when you have a good team and everyone's happy and everyone's 697 00:32:40,700 --> 00:32:43,500 yelling the culture is good. The food tastes better, right? 698 00:32:44,500 --> 00:32:47,800 When everyone's - and you work at these, these kitchens where 699 00:32:48,100 --> 00:32:50,800 it's their dysfunctional, like the and everyone's fighting, 700 00:32:50,800 --> 00:32:52,600 like the food doesn't taste good in those kitchens. 701 00:32:52,900 --> 00:32:56,300 So happy Cooks make better food number 48, to the best chefs. 702 00:32:56,300 --> 00:33:00,300 Don't know everything. The worst ones do and it's true. 703 00:33:00,300 --> 00:33:03,600 Like that know what? All that, you can't teach them 704 00:33:03,600 --> 00:33:05,900 anything and it's like they're never learned, you're doing 705 00:33:05,900 --> 00:33:08,500 yourself. You're doing yourself a 706 00:33:08,500 --> 00:33:11,500 disservice by thinking, you know, everything it's better to 707 00:33:11,500 --> 00:33:16,200 be humble and go in and Learn from everybody. 708 00:33:16,200 --> 00:33:17,600 That mean you can learn from a home cook. 709 00:33:17,600 --> 00:33:19,300 You learn from a dishwasher. You learn from freaking 710 00:33:19,300 --> 00:33:23,000 Tick-Tock, it doesn't matter. But when you know everything, 711 00:33:23,000 --> 00:33:26,000 it's like that old analogy, like your cups fold to can't put new 712 00:33:26,000 --> 00:33:28,900 water in there because it just keeps overflowing, right? 713 00:33:29,100 --> 00:33:31,700 You have to empty your cup number 49. 714 00:33:31,700 --> 00:33:34,700 A good relationship between the chef and the sous chef is 715 00:33:34,700 --> 00:33:36,700 critical to run a successful kitchen. 716 00:33:37,100 --> 00:33:39,600 Nothing is worse when the chef and the sous chef don't get 717 00:33:39,600 --> 00:33:42,600 along and they're not aligned, and if the sous chef is more 718 00:33:42,600 --> 00:33:44,500 talented. And I've seen this happen before 719 00:33:44,500 --> 00:33:46,800 when the sous chef is more talented than the chef Than 720 00:33:46,800 --> 00:33:48,100 People aligned with the sous chef. 721 00:33:48,100 --> 00:33:50,500 And if the sous chef doesn't like the chef, then you have 722 00:33:50,500 --> 00:33:52,900 like a mutiny on your your hands before you know it that 723 00:33:52,900 --> 00:33:54,800 relationship is critical. So if you're a chef listening to 724 00:33:54,800 --> 00:33:57,600 this, that relationship with your sous chef is one of the 725 00:33:57,600 --> 00:34:00,400 most important relationships you should cultivate. 726 00:34:01,200 --> 00:34:03,700 And if you're the sous-chef, the same thing, your relationship 727 00:34:03,700 --> 00:34:06,100 with your Chef is one of the most important relationships, 728 00:34:06,100 --> 00:34:07,900 you should have. If you want your kitchen to be 729 00:34:07,900 --> 00:34:09,900 successful, both of you need to be aligned. 730 00:34:10,199 --> 00:34:12,699 It's also very difficult for the people that work under you, when 731 00:34:12,699 --> 00:34:14,699 Chef comes, we do it this way. And when the sous chef comes, we 732 00:34:14,707 --> 00:34:17,699 do it that way. So line them up chef. 733 00:34:18,699 --> 00:34:21,800 Number 50. Last one Chef's if you know your 734 00:34:21,800 --> 00:34:23,699 worth, don't be afraid to ask for it. 735 00:34:24,900 --> 00:34:27,199 If you do what you deserve to be paid, don't accept less. 736 00:34:27,199 --> 00:34:29,800 Because the second that you accept less is the second that 737 00:34:29,800 --> 00:34:31,800 you're saying, that's what I'm worth. 738 00:34:32,000 --> 00:34:35,400 So if you're worth more get more easier said than done. 739 00:34:35,699 --> 00:34:39,100 But I promise you, if you're a big-name chef, you should be 740 00:34:39,100 --> 00:34:42,100 getting big bucks, but also, with that being said, if you're 741 00:34:42,699 --> 00:34:44,800 don't go out and also overestimate your abilities, 742 00:34:44,800 --> 00:34:46,199 again, that's where your Mentor comes in. 743 00:34:46,199 --> 00:34:49,400 Have someone guide you, so, you know, exactly what you should be 744 00:34:49,400 --> 00:34:51,199 making. I want everyone to make more 745 00:34:51,199 --> 00:34:52,600 money. I think I did a podcast a couple 746 00:34:52,600 --> 00:34:56,800 of days Or a couple of episodes back, that was about that, how 747 00:34:56,800 --> 00:34:58,800 to get more money. So I think it's important that 748 00:34:58,800 --> 00:34:59,900 everyone starts make it more money. 749 00:34:59,900 --> 00:35:02,100 I want to help you all make more money, but you got to arm 750 00:35:02,100 --> 00:35:04,500 yourself with knowledge. And so that's the 50 most 751 00:35:04,500 --> 00:35:06,700 important chefs PSAs. You can listen to this episode 752 00:35:06,700 --> 00:35:08,500 over and over and over again and get smarter. 753 00:35:08,800 --> 00:35:10,700 Or you could go on Twitter and follow the thread. 754 00:35:10,700 --> 00:35:13,400 I wrote them all out there, we need more shops on Twitter 755 00:35:14,100 --> 00:35:16,700 Twitter's kind of boring without all the chef's on there, but it 756 00:35:16,700 --> 00:35:19,000 is a lot of fun because there's a lot of other things going on 757 00:35:19,000 --> 00:35:20,800 there, but Chef Twitter's not that great. 758 00:35:21,100 --> 00:35:23,000 I'm going to say this just to close the show. 759 00:35:23,000 --> 00:35:25,700 There is In chefs PSA. That is the most important 760 00:35:25,700 --> 00:35:28,900 chefs, PSA, and that is do what the way your Chef wants it? 761 00:35:28,900 --> 00:35:31,500 Even if it's not the way I tell you to do it, your Chef is 762 00:35:31,500 --> 00:35:32,500 right. Not me. 763 00:35:33,200 --> 00:35:34,300 I know. I talk a lot of shit. 764 00:35:34,300 --> 00:35:36,600 Do it this way, do it that way? This is the right way to do 765 00:35:36,600 --> 00:35:38,600 things, but it doesn't matter because I'm not the one that 766 00:35:38,600 --> 00:35:41,400 you're working for. You have a chef at the end of 767 00:35:41,400 --> 00:35:43,600 the day, do it the way they tell you to do it period. 768 00:35:43,900 --> 00:35:46,500 If you want to support the show, make sure you leave five stars 769 00:35:46,500 --> 00:35:49,600 on Spotify or Apple or Google or whatever it is that you're 770 00:35:49,600 --> 00:35:51,800 listening to this nothing less than five stars. 771 00:35:51,800 --> 00:35:53,600 I appreciate that. Also. 772 00:35:53,700 --> 00:35:56,000 You want to get some of the books that I have culinary 773 00:35:56,000 --> 00:35:58,300 leadership fundamentals? How not to be the biggest idiot 774 00:35:58,300 --> 00:36:01,100 in the kitchen line. Cook survival manual and the 775 00:36:01,100 --> 00:36:03,500 kitchen Art of War. You can get all of those on 776 00:36:03,500 --> 00:36:05,900 Amazon. And also just go to Chef space. 777 00:36:05,900 --> 00:36:09,800 A.com, you have everything we have merch on their free recipe 778 00:36:09,800 --> 00:36:15,000 ebooks video courses, and so on. Thank you all very much. 779 00:36:15,000 --> 00:36:17,300 We'll see you next week and hit the porno music.