Binging With Babish Tries to Survive in a Professional Kitchen | The Burger Show

You're late buddy, today my friend and YouTube cooking star, mugging with Babish, is here at my restaurant to see if he can

survive

a shift working the line, probably the hardest thing would be, you know, keeping up. focus on each ticket we are going to make. put him through two challenges first prep station preparing the harvest stop you have meat on your board it will be interesting to see him in restaurant mode two more

burger

s everything is much faster halfway through the service it will be interesting to see him have to multitask and answer calls on the line second

burger

station where the stakes are higher order up the first one has been stupid I don't know who he is but he better understand well before he jumps behind the line oh can he start cooking on the internet? handling the heat, let's find out brother, I'm excited about today's experiment.

Well, thanks for inviting me, it will be fun. I know you usually cook in a controlled environment, mostly at home, alone, where no one sees my mistakes, yes, today. you're in my world you're in my

kitchen

yes, the usual, yes, we have certain expectations, rules, the line cooks are like the backbone of the restaurant. I've been at war with these guys. We are a band of brothers and I am here every day in the trenches. I'm here for it. What are you waiting for? I hope to go up a lot. Have you done this before work?

I played desserts in 2009 as a part-time job in Brooklyn. Well, for about three months and I waited tables in high school, a lot of people email me or when they meet me on the street or whatever they say, thank you chef or good job chef, and I say I didn't do it. earn that title, you know, I've never wasted, I've never worked in a restaurant, today I think this is something that anyone who is interested in cooking is very curious about, like I could do it in a

kitchen

,

professional

kitchen, you know, this en It's going to be a lot of fun, man, I don't know, but again, very serious, yeah, I want you to focus, I want you to kick ass, and first of all, I want you to know that you're my friend, but today you're the gen f . fng the fun nasty grape leaf no no guys what's up? you're the new kid and it's never fun being the new kid are you ready yes are you ready yes yes chef yes chef so I'm not going to put you on the hotline yet this is the most underrated part this is mison plus your family place to everything and without mission passing all the line cooks will fail so the scenario is our suppliers are late we just received the shipment 15 minutes left for service you have 10 minutes to finish four ounce burgers great tomatoes , this is how I do it and I slice onions, are you ready for this?

Yes, chef one, two, three, come on, oh, it's ten minutes, I've got my stopwatch here, come on, yeah, it should be four ounces, you're okay. I'll get the first one just right so I can visually crush it like this, okay, go on, go on, let's say this cost me ten dollars a pound, you're out, you're out by five grams and each gram is about I don't know 10 cents, if you're wrong with a hundred hamburgers, you're costing me ten dollars a day, that's three thousand six hundred and fifty dollars wasted every year, if you don't measure these things well, it's not going to cost you.

You're a dime, that's what I'm talking about, okay, onions, stop, you've got meat on your board, let's clean it up. Oops, I like to work like it's a factory machine, so instead of pulling each onion one by one and then peeling them. oh, that's an idea, get four onions, peel all four of them and then just cut them. That's an idea, mison plus mison plus, I'm going to get a tattoo of that, actually, it's a pretty good tattoo, let's do it together, there's a shop around the corner. okay, do all the work, focus, focus, focus, don't cut yourself off in front of the camera, one minute, 52 seconds left and I need all these tomatoes ready to go, flat hand, that bad boy, I don't want your knuckles to bleed , hurry up, leave it.

I'll clean it up later, we'll clean it up after 15 seconds. I'm going to have two drinks of tomato ten nine eight seven six five four three two one. I'm saying I should pick up one of your balls and it should weigh exactly four ounces. I can trust my balls, yeah, first the walk-in and now this, what's next? Oh, sorry sons, wow, I had a lot of caffeine today. One piece of advice I would give is to concentrate as much as possible and yes, chef, not chef. I'm definitely a Babish fan. His basic series basically taught me how to cook.

The first time I heard what Benji's vibe is in Spanish, here we are the direct line to the Thunderdome. This is the burger station. I'm going to

show

you how to do it. making grilled cheese grilled burger is super simple and then we'll ramp it up from there, okay, done, yeah, let's do it, so obviously roll up sharp, grated cheddar cheese first, I like to season it just a little, this guy smashes them with salt, okay, so you grab the burger and you're dragging it on top of the melted cheese like this, remember, that side is already cooked, yeah, so we're golden, oh my gosh, what's so beautiful, beautiful , special, special sauce, a little onion pickles that should be done like this?

It's a thing of beauty buddy, wow, walk out the door, you've got the lesson, you've got it, level up, memorize the order on a special burger, do it. I've been cutting the top very, very short because it seems like you know you like to have a big base there, yeah, good proportions, you know, that's what it's all about, well, I gotta get my butter game on point, to Come down, you're already in the best shape, looks like let's see if I can do this right. here we go there's a challenge press and swipe oh can you feel it there you go so pepper and then that's directly over here directly over here I need cheese are you that encouraging to new employees?

It's time, okay, let it go, oh, let's stay together, come on, oh, perfect, you've got it there, come on, okay, that's it, move on, no, yeah, no, oh, you did it wrong, oh, that was it the stupidest thing, okay, let me do it again. Wow, that was good practice, man, you started off with gusto, what happened, that was dumb, this guy, I had some good success before, please, salt, pepper, queso fondito, okay, I'm going to step it up one more time. , okay, okay, get two. more buns, let's cut it, two more burgers are ordered, okay, two burgers yes, chef, uh, yes, sir, yes, father, you know, for all those times your fans call you chef

babish

, yes, I have to earn it You know, this is where you earn your stripes, my friend.

Gordon did it I did it Emeril Esmeralda Bobby Fly did it there we go bam that's it okay here we go let's go oh my boys have two more yes chef boom I'm turning you into the coolest of the qingo shigon means you're a tough bastard means you're a loser means you're a loser and your wife is cheating on you oh bam bam okay okay salsa salsa let's let this guy rest how about that? There you go, now you're thinking like beautiful and now we're grabbing our cheese, these guys are killing it right now bro, I decided to stop at something that everyone has to do at some point in their lives, okay, okay, pickles, onions , peaks, yes, the last one, okay, put it on a plate. push it up shouldn't you lick my fingers on the clean line that bad boy is ready to ring the bell yeah or are you up first one down okay let's finish the second one let's finish these guys okay this guy's a little loose - goose here, oh, okay, it fell apart a little beautiful, beautiful, yes, friend, this is your killer instinct right now, your focus, you're hitting all cylinders, good, thanks, beautiful, now, now just continue all the way, perfect, okay, now let's go. you're resting there you go oh did we understand that the gopro has that sure that's your focus there we go that's a little that looks beautiful a little better get up for me there you go there you go let it cool thanks dad wow it was crazy how it stirs your brain, oh yeah, you have these things, you have to cook a steak at the same time, I don't even want it, I want to think about it, hamburger, a hamburger, stuff them, take them out. and a decent burger, another one that hopefully they won't notice, boom, good job, man, okay, you made it through the mock simulation, you did great and it's a tradition in my kitchen that at the end of each service you know that got the fng oh.

Can I keep this in a glass of water? Oh yeah, I think you did a great job. Look, how cool. It was fun. You probably haven't done this before. Don't be nice. I killed as many hamburgers as I made probably the most beautiful hamburger you threw it between the stones it's okay it's okay it happens to all of us this is what happens in real life everyone thinks it's easy the right food just comes out of a window only one thinks that this It's easy, you

show

ed your skills, thank you, you did a great job and I'm glad I was the first person to do that, it was a lot of fun, awesome man, I'm glad to have you. clean this up, yeah chef, I give them a lot of props for even going behind the line and dealing with that kind of fire.

I think Babbage did pretty well for a new kid and rookie in the burger family. I'm Alvin Kailan from the burger show. Thank you for your continued support, make sure to hit the like button, smash the subscribe button, turn on your notifications, if it weren't for me, for the burgers, please and thank you.