Get a behind-the-scenes look at the chaos of a New Year’s Eve dinner rush in a restaurant kitchen. Watch as the head chef navigates the madness in this thrilling POV video!
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CHAPTERS:
0:00 – 2:38 Intro
2:39 – 12:14 Pre-Shift Kitchen Walkthrough
12:15 – 23:37 First Ticket
23:38 – 41:05 First Plating
41:06 – 54:04 Lobster Ravioli, Surf & Turf Plating
54:05 – 56:54 Pan Seared Salmon Plating
56:55 – 1:07:40 Dessert Plating
1:07:41 – 1:12:07 Beef Wellington
1:12:08 – 1:13:52 Tomahawk Pork Chop Plating
1:13:53 – 1:38:34 Finale
10 Comments
Love your YouTube channel. I’m sure everyone loves working for you. You have such a nice personality and your food looks fantastic. Although I am worried about your wife having stage four cancer. I don’t understand how she could even work.
Great looking food and garnishes.
Your pastry Chef is very talented.
A very calm New Years Eve 🎉.
I'm used to balls out crazy on New Years.
Very nice place to work and I love watching you'll cook entrees with all the delicious looking sides and eye popping vegetables! The Lives are cool to because you let us in your home. 😊 Great channel!
Are you the owner of the restaurant? Either way, you interact great with your crew 👍
Love watching and hearing you cook!! What are the liquids in the squirt bottles on the left. Specifically the Brute? Thanks for taking the time to video, explain how you do what you do!!
The foods look so good omg❤
I Was wondering what are those in the container in between the sink and counter top ? happy new year
Great service~!!!
You love those red pepper thingies lol
What is the restaurant called that you work at?
It was a distinct pleasure to view New Year's Eve food preparation at such a lovely dining establishment. Of particular note was the immaculate, personalized attention accorded, as well it should be, to each course, each plate — in terms of both culinary precision and aesthetic refinement. (Interestingly, I opted for Beef Wellington every New Year's Eve for ca.12 years at 21 Club (the famous hangout of the glitterati on the upper east side of Manhattan). I had never seen the Wellington served in two parts — but it looked stunning as you served it on the finished plates!)
So, too, the palpable synergy that obtained among staff (within and without the kitchen) was strikingly positive and the result of outstanding collaborative leadership of the head chef. Kudos!
A stunning celebration of fine cuisine to welcome in 2025!
I'm from Indonesian and i like watching your video🇮🇩