I saw an older guy about 60 or so working 3 woks at a small hole in the wall Chinese place. It was majestic. I don't think I saw a grain of rice hit the stovetop. No wasted motion just pure skill and experience.
Hopefully a strainer, then grease trap, then secondary grease trap, then to sewer…but most likely straight to sewer, creating some issues in the future…
This is why I love cooking. LOVE that flow, CRAVE that flow. Only out of the gsme becauze i want to mske more, but my passion will always be cooking up a storm like seen in yhis video.
I’ve been a pipefitter for 30 years, I’ve had surgeries due to my job. My body is broken but I still think my job is easier then a chefs.
I saw an older guy about 60 or so working 3 woks at a small hole in the wall Chinese place. It was majestic. I don't think I saw a grain of rice hit the stovetop. No wasted motion just pure skill and experience.
I don't miss working in kitchens.
Whatever this man is being paid, the boss is taking advantage of him
Where does all that waste water go that he dumps out of the pan after "cleaning" it
Hopefully a strainer, then grease trap, then secondary grease trap, then to sewer…but most likely straight to sewer, creating some issues in the future…
Does that sizzling meat (or whatever) go directly into styrofoam at the beginning?
I was thinking about that every time something went straight from the pan into a container.
Sadly yes
Damn I could watch that all day
For $12 an hour
5 stars!
5 spices!
Now I’m hungry
What chef wears a GoPro?
This is PF Chang’s?
cross contamination? na, don't worry about it bro.
This is why I love cooking. LOVE that flow, CRAVE that flow. Only out of the gsme becauze i want to mske more, but my passion will always be cooking up a storm like seen in yhis video.
I could never be a cook.
What did the cook empty the oil right on the fire? Or did I not understand it?
Forearm and finger hair have left the chat