How is a chef life
A Day In The Life With CHEF Andy Fawcett - Med Grill Restaurant
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today's an exciting day I get the
privilege to go to one of the finest
restaurants in Victoria we're going to
go behind the scenes chef and the faucet
of med grill and Royal Oak Victoria
British Columbia today and see what it
takes to be a chef kind of a day in the
life of chef Andy let's make her way to
med girl here and go check it out let's
go meet chef Andy
your phone and get the trouble the ugly
dr. Bhatti thanks dr. day on what night
is full of muscle today 90% of my day
will be online book 10% will be doing
ordering some of my days I'm only half
of the day online the other half of the
office menu development schedule link
we're going to go through all these
items yes we're going to do them no
we're not going to do this today I'll be
employed a gallon on hand but write down
what you need to do write down what Josh
sees don't ask all chuckle the pump all
right now and then we'll get prepping is
it's all trapped like the night before
like yeah so there at the end of the
night there's a changeover all the
inserts yeah cause everybody huh and
have it set ready for the guy
I think units run into challenges every
day different challenges everything
we waited for the next day for online
but we're going to nature short it on
muscle robin blower on the team
government failed the bearing so that
that shuts down our top level which is
our main he doesn't metronome be over
today so the parts need to be shipped
through harbor air today yeah then the
guys going to go pick them up from
harbor on that big deal
why does it got to be done today because
we need to break though so hukou we need
to braise port what we need to do to get
coffee
we need thousand pieces of metrics flown
all day it it's on the plane it comes
over its
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little entourage fire lunch to be very
hectic because we don't have as many
employees on as we do a dinner yeah so
it's just a lot more work a lot more
plating involved a lot more like
teamwork involved at lunch dinner time a
lot of people have their individual
things they're doing and they don't get
a lot of help and you just do what you
got to do it to get it done
guilty as it goes on lunch is a quick a
lot of items are going out that night
like Superbad star as a delivery driver
in the year 2000 January 2nd 2017 years
ago yeah where'd you go $7 an hour yeah
we're to our size after that I went to
keep the station yeah I'm stopped
driving altogether and I wanted to work
inside the kitchen so I started with the
teen sensation and for the picnic
station that moves the salad station
yeah out of the salivation
to the past the pagination
royal commission that the station here
you're basically in command of everybody
you're checking the bill you're timing
everything perfectly and you're
controlling your requirement this person
here at the local have to be on their
game at all times how are you
I used to spend all my goodness and then
now I trained up other guys that let
them take those people yeah right now my
sous-chef take me role and one of my
book does royal I kind of babble a
lesson to honor where stage when you
realize I just want to finish out here
it kind of just all fell into place like
I know I knew I enjoy being in the
kitchen and I I knew that I liked those
boys that are brought in is a fun
environment like it can be a lot of hard
work and a lot of stress but I said to
the day when you're working together as
a team you get to know everybody you
know it's fun a lot of people would play
as fun but at the end of the day you got
to like what you do and I've been
intercepted to here yeah obviously I
like it
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we're back for the night shift
looking pretty busy in there customer
feedback and great customer feedback
Wow I had the best dish I've ever had
wow I had a dinner date last night in
Duluth I mean yes everything from the
service of the food the great atmosphere
was great what about changing up the
menu all the time that I enjoy that yeah
I change it once a month to the custom
talked every month where do you get all
your good ideas I look up the ingredient
indications as a noun and get an idea of
a dish through a surrogate or artichoke
or Cato's or flutter squash or fresh
salmon or halibut season I think over
time my dishes of involved
and get my breasts are is even really
simple yeah
they're not they're nothing crazy like
how to control but we do want volume
into trapti that it can have each of his
little things in every single dish we're
pumping so much food out for a short
amount of time it can be difficult but
each dish looks like it has been a guard
a little bit each dish does have some
pressure on oh yeah oh I have to do an
inventory of everything in here yeah and
then that order tomorrow so at the end
of it every single ship every day so
ordering is so important to keep
everything flowing right and you're just
freshing out dishes all of it you can't
have too much you have to look further
the fine bound seems like everyone in
there knew what they were doing at their
stations but you've got this experience
that experience and training
I like to train people in one station
like we have on a new guy or training
right now but he's on the pad station
you might be interested in doing royal
or plating or pieces or app weapon
pieces doing pants I won't let him leave
it was completely mastered right then
you can go from well did the best the
ideal kitchen is having one person being
able to do any station and then rotate
and then you can rotate right you get
bored of the stage time you kind of get
like complacent and you want to try some
different that's a 12 hour day all done
thanks Jeff Andy yeah a good time good
time
Oh
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