Anthony Bourdain - No Reservations - Into the Fire NY 3:3

[FunkObservatory]

This episode makes me cry...I miss the restaurant industry with all my heart. Anyone who has worked in the industry knows this episode hits a soft spot for those of us who left it behind.

[YOUNGRAFA18ST]

Fak white people the cant work in a restaurant like this they 2 fakin slow 2work the linee WE MEXICANS DO IT BETTER AND LIKE IT OR NOT THERES MEXICANS IN ALL RESTAURANTS

[StoneFredFlint]

I find waiters like Tim extremely rude and annoying.

[15johnkim]

8:41



[chefantor87]

What's the song name that they play when they introduce Eric

[sve4real]

awesome video



[jdkjkjdkjdks]

i work at a very fast paced restaurant and i'm new and i'm having trouble reading the chits. so i just make all of my shit and wait until the board calls me out. can somebody tell me the proper way of following the chits? because i cannot tell the timing of when to make something. please and thank you.

[TinFood]

You gonna work as hard as a mexican for less pay? And what do you know about what kinda life they were living? Perhaps the only way for them to get to America was illegally, you ever fled a war before?

I understand that the English thing is annoying, but if you owned a business and there was someone that worked damn hard for the same or less pay, who would you choose?

[AwalkingModification]

Not sorry for saying this at all but i fucking hate Mexicans working in non Mexican restaurants. Im a fast line cook and i cant stand it when mexicans get hired and they cant speak a word of english. Its ridiculous that culinary students are trying to get jobs but all these damn Mexicans that are illegal are taking line cook jobs.

If Mexicans want to live in american then become legal and learn ENGLISH! DO NOT FUCKING SPEAK SPANISH IN A KITCHEN WITH AMERICANS! its disrespectful

[xebob]

I'm a white guy and i totally see why Tony prefers non-whites in the kitchen. That is hard blue-collar work and not quite what whites have in mind when they go to culinary school. If you are white and work in a kitchen, it will probably help if you think like an illegal. It's also good to see that Carlos the Grill Man moved up in rank to become the Head Chef.

[armandomex1980]

Made in MEXICO, damn right, i am a proud mexican chef, trained in the states, is sad the way they look at mexicans in the US, cheap labor a nd illegal workers, but we are de backbone of the american work force, saludos amigos desde kotka finlandia, by the way , i love this show, and feel proud of my people, just the hard working people, is sad when people take advantage of their situation, but keep the good mood up

[azchefchuck]

There ticket fires r crazy, what a mess. Glad my kitchen doesn't print out like that.... Kudos to tony, great books too.

[averagejoecanuck]

Whats with all the subliminal ads at the end? Unlimited powertrain warranty? WTF?

[deliriouscouture]

eric ripert is the shit. he's such a humble guy, even though he has one of the highest accolades in gastronomy, bar winning the "world's best" title.

for anyone who is bitching about why a bunch of mexican guys are in a french joint in NYC - every kitchen in any major city anywhere in the world is kept going by immigrants. that's the reality. most kitchens in US cities are run by latino cooks, who, by the way, are very good at what they do

[1DayAsADog]

I felt that Carlos needed a glass of hatorade. I don't know he became famous an doesn't have to cook. Everyone in that kitchen is Hispanic. Peppera steak funny. French food a la Mexicana.

[CalloftheWarrior1]

The amount of tickets on that board is making me stressed just looking at it, lol.

They're lucky to have a kitchen brigade that large.



[hodgrix]

fuck tim

[812Many]

whats up with the subliminal messages?

[noobdles]

@812Many tivo?

[lisa41040]

i don't want to take up too much room here, but since this is YouTube and not a snobby chef's convention, i'll tell you that i missed anyone's episode anywhere @ anytime that explained what "specials" are: variety? experiment? use up leftovers?? specials are not inexpensive, People.

please, could someone take a moment to answer, and perhaps i'll stop saying "no"

to ordering them. i like 'change', but not 'scary'. thanku! :)

[deliriouscouture]

@lisa41040 most places will have a pretty consistent menu that doesn't change that much, or that often. specials are "special" additions to the menu that can be whatever was good or cheap at the market that day, and often they're put in the spotlight because they're easy to cook and get out to the diners, which makes it easier on the cooks.

[lisa41040]

i got it! (hey, this is all new to me.)

[blackrockgila]

what is really cool to see, is how Eric responds to Carlos. Yeah Eric is a Top Top Chef. But in anothers kitchen he knows the drill. Carlos is the boss and Eric not only respects that but follows willingly

[lisa41040]

help! what's "special" meat?? :)

[yugioht42]

I worked in a restaurant kitchen for 15 years since I was like 9 or 10. I loved it. This one episode is like a big nostalgia trip for me. It's damn hard to do this day and night but hell it's doable. I got paid quite a bit working for my parents. I even made head chef at age 16. I damn well know how to cook anywhere on a line.

[ECBanker]

Les Halles, 1st time I ate there was in 97, or 98? when he still cooked there. Had the steak frites, one of the best in the city during that time. Fun memories... time flies!

[syas13]

In these kind of fields,Mexicans are hardworking while others are HARDLY working,coming from a non-Mexican.

[NarukamiTenjin]

wtf the image keeps flashing in this vid @_@

[NarukamiTenjin]

Nah, make it 8:38

[NarukamiTenjin]

An image flashed after 8:40 @_@

[nortoncd]

@justincase10261: dude, seriously??? I work in a kitchen and those "fucking mexicans" work three times as hard as any other person! Ever think that maybe the exec chef is there because he knows what he is doing and NOT because he is mexican?? Besides, if you didnt realize it, this land WAS thier MOTHERLAND before the europeans came and took it from them and the other indians who were here first. Stop being pigheaded and relax!

[yihanglee]

he need to get used to this new,bigger, faster system

[stormchaser420]

this vid makes me want to go to an even bigger and better kitchen and learn some more food !!!

[KonvoyChief]

Poor Tony. I guess he don't have it in him anymore.

[JustinCase10261]

I swear to god i am not racist and PLEASE, those mexicans that read this, understand it's just frustration. But the fact that every fuckin employee outside of tony is mexican pisses me RIGHT the fuck off. CHEF is mexican, fucks off every other race and brings in his other mexicans to send their money back to mexico instead of putting it back into the economy that has given them their dream. THAT is fucked up and they can kiss the fuck off back to the motherland for all i care.go fuck yourself

[Konkaver]

@JustinCase10261 That amount is minimal compared to the amount mega corporations are saving on tax deferrals and exemptions by having offshore locations. Not to mention the fantastic fatcat tax cuts the administration has just passed for the top 2% of america.

[isaacandeliza]

@JustinCase10261 check out the where it all began episode tony had nothing but mexicans working the kittchen to i dont think any white guys would want to bust there ass that hard.

[misscvaughn]

@JustinCase10261: and again, remember where you ( white people ) came from. They all immigrated here too. And at the time, Native Americans called THEM illegal immigrants. So follow your own advice and go back where YOU came from whilst you're so easily telling everyone to "kiss the fuck back off to the motherland".

[Gilgamesh417]

@JustinCase10261 Did you not notice all the chefs working in Le Bernadin? Guess where all the students who graduate from the CI of America and French CI (CI=Culinary Institute)? They want to work in Le Bernadin and all the other top restaurants and not necessarily in Les Halles. And Les Halles might not be able to stay affordable if it hired those CI students - they do ask for more.

[Gilgamesh417]

@JustinCase10261 And you ARE being racist. What does it matter if the employee is Mexican or not? If you are an actual American, believe in the American dream, and believe in the American concept of capitalism, then ONLY THE QUALITY OF THE EMPLOYEE VERSUS COST MATTERS and not their ethnicity. If white Americans WANTED to work as hard as these Mexican chefs for the same money, then they'd be hired. That there are none should tell you that many white American chefs really don't.

[Gilgamesh417]

@JustinCase10261 And we are all immigrants or the sons and daughters of immigrants at some point you moron. Stop being a dickwad.

[amyownzzz]

I really like anthony bourdain but shouldnt a guy like him know that too much talking and/or standing around get's you noticed in a busy kitchen? and that getting noticed is not generally a good thing? Anyway I still love him = )

[misscvaughn]

THANK YOU so much for posting all of these. You are a godsend!

[kumquatsta]

@misscvaughn you're very welcome, let me know if you have any episode requests

[jackisrantingagain]

@kumquatsta

do you have the episode where tony went to england and scotland?

[kumquatsta]

@jackisrantingagain possibly, check my nr playlists, i have two. do you know the episode name?

[jackisrantingagain]

@kumquatsta

i don't know the name of the episode i just remember that marco pierre white and fergus henderson were on that episode

[kumquatsta]

@jackisrantingagain could be the london edinburgh episode, if so, it's on my channel already. enjoy.

[40950999]

Eric Ripert is awesome! I can't believe a three Michelin star chef was working the line like that!

[Chaucer129]

@40950999 Every chef has to start somewhere. Believe it!

[pwnsauce8]

@40950999

its not like great architect cant build a simple house

[dantaeos]

this is the best episode