Inuking, one thing I have read that makes sense, if you go to work for a well-established name the chances are that you will spend a great deal more time doing chores like peeling and chopping vegetables than actually cooking. You want to learn from someone who has the knowledge, but not a name to protect yet.
Leredsock, Marco White was an relatively unknown chef when Gordon went to work for him, after about a year and a half Marco arranged for Gordon to go work at the very best restaurants in London where Marco had trained. You have to start somewhere when you are a young nobody.
Working for free--staging, is a great way to get into a fine dining restaurant in any city. Be willing to work your heart out in turn for education...don't think of it as working for free. Rather, think of it as an opportunity to show your dedication and intrinsic ability to stand up to the challenges of the industry. Also, be humble and ask questions. You should be able to reflect upon everything you learned by the end of the night. Keep a journal of everything you come in contact with.
I suppose you could do a Gordon Ramsay, that is, try to work for a starting out person who use to work there. If you learn all you can from a person who learned all they could from Thomas Keller, is not that pretty much the same as learning from Thomas Keller?
@xebob Actually a funny thing you mentioned this, at my culinary school back home in DE, our chef was trained by Thomas, and she worked at the French Laundry for the first 14 months it was open : )
she is an amazing chef, and the coolest teacher ever. and she would tell stories about how Thomas would get really detailed oriented and demand perfection and that is how she ran the kitchen.
I'll clean his house, restaurant, toilet, hell, I'll clean everything he asks if I get the chance to be taught by him. 1 month with him, I think will be equal to 4 years of culinary school.
The table where they compose the plates ready for service has green borders on it surrounding a menu.. why is that? I've seen that in other French Laundry videos.
@SethHesio I think it's just to keep track of the courses and the menu for that day, the elements that make up each dish, and it probably has notes on what sorts of substitutions could occur for each dish. The sheets are taped down with the green tape. I hear they use a lot of that sort of tape to label mise and stuff too.
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anatolpxaahs19a 3 days ago
pastry is where it's at my friends
MrMacaroonMan 1 week ago
LOOK HOW BRIGHT THOSE GREENS ARE!
brianthelion420 1 week ago
Beautiful.
TheRydaddyops910 2 weeks ago
That is one efficient kitchen. There is no wasted motion. Every effort has purpose. So not like kitchens I've worked in. lol.
MrJingjong 2 weeks ago
Wootwoo
marcmantione 1 month ago
he looks like Matthew Stafford
dostoyevesky12 1 month ago
Do you guys think the breakfast station of a restaurant is hard?
KingAcosta28 1 month ago
No blacks allowed.
RayAhchTober 2 months ago
@RayAhchTober Ofcourse they work there. They are just not allowed to be infront of a camera.
Stfuen 1 week ago
why did you used Yellow cutting bord when you are cutting red meat??
Akkhaphong 2 months ago
Inuking, one thing I have read that makes sense, if you go to work for a well-established name the chances are that you will spend a great deal more time doing chores like peeling and chopping vegetables than actually cooking. You want to learn from someone who has the knowledge, but not a name to protect yet.
xebob 3 months ago
Jealous!!!!!!!!!!
Jagoda2103 3 months ago
Leredsock, Marco White was an relatively unknown chef when Gordon went to work for him, after about a year and a half Marco arranged for Gordon to go work at the very best restaurants in London where Marco had trained. You have to start somewhere when you are a young nobody.
xebob 4 months ago
Working for free--staging, is a great way to get into a fine dining restaurant in any city. Be willing to work your heart out in turn for education...don't think of it as working for free. Rather, think of it as an opportunity to show your dedication and intrinsic ability to stand up to the challenges of the industry. Also, be humble and ask questions. You should be able to reflect upon everything you learned by the end of the night. Keep a journal of everything you come in contact with.
CulinaryStratosphere 5 months ago
I suppose you could do a Gordon Ramsay, that is, try to work for a starting out person who use to work there. If you learn all you can from a person who learned all they could from Thomas Keller, is not that pretty much the same as learning from Thomas Keller?
xebob 6 months ago
@xebob i wouldn't think so. that's like going to Odaiba, and claiming you visited the statue of liberty. it's not the same thing.
leredsock 6 months ago
@xebob Actually a funny thing you mentioned this, at my culinary school back home in DE, our chef was trained by Thomas, and she worked at the French Laundry for the first 14 months it was open : )
she is an amazing chef, and the coolest teacher ever. and she would tell stories about how Thomas would get really detailed oriented and demand perfection and that is how she ran the kitchen.
inuking 3 months ago
i would think a lot of those guys DO pay to work there.
1. unpaid apprentice positions.? the experience is all that matters, not the money...? perhaps? or do they pay a little?
2. giving oneself entirely mind body and soul to the restaurant is paying to work there.
avzeolla 7 months ago
I would pay to work there...
SuperChefryan 8 months ago
no hats?
DaFunkyFunk 9 months ago
@DaFunkyFunk lots of restaurants don't wear hats
quityojibbajabbaa 5 months ago
one of the best culinary vids ive ever seen.
finally we get an inside look and discripition on working for the french laundry!
ty, more plz!
CescoPisicoli 10 months ago
I'll clean his house, restaurant, toilet, hell, I'll clean everything he asks if I get the chance to be taught by him. 1 month with him, I think will be equal to 4 years of culinary school.
W5T0n 11 months ago
Hopefully I get to stage there
teenchefteddy.blogspot
tldmatrix 1 year ago
so talented!
FlipSnipeZ 1 year ago
The table where they compose the plates ready for service has green borders on it surrounding a menu.. why is that? I've seen that in other French Laundry videos.
SethHesio 1 year ago
@SethHesio It's painter's tape to hold things in place.
davfoong 1 year ago
@SethHesio it's painter's tape
davfoong 1 year ago
@SethHesio I think it's just to keep track of the courses and the menu for that day, the elements that make up each dish, and it probably has notes on what sorts of substitutions could occur for each dish. The sheets are taped down with the green tape. I hear they use a lot of that sort of tape to label mise and stuff too.
guitarbumx 9 months ago
the french laundry is the best! go tim!!
mnezeran 1 year ago 4
I'd work there for free
mrpicky510 1 year ago 20
@mrpicky510 same here.
SethHesio 1 year ago
Comment removed
SNoringbair 1 year ago