Found 564 results
21.3s
- Ohh... - What the hell are you doing? - You told me to clean it out. - Not throw it in the garbage. That's a perfectly good hotel pan. Scrub it out. No, that's gross! I'm not cleaning that out. - Pick it out of the garbage. - Are you kidding? - It's disgusting. - You don't throw it in the garbage. Like we saved the rest of the stuff. Let's just clean it out. No. - Pick it out of the trash. - No.
Chef
22s
Are you OK? I got two stars. Getting two stars is good, right? I mean, I don't read that shit normally, but, you know, then he starts writing all this personal shit about me and... How many people you got working? You got, like, 50 people. And Percy's 10 years old. Does he still need a nanny? He's in school all day. What does she even do here? Hi, Flora. - Hi, Mr Carl. - I mean, what does he need... - What's she doing here? - You know that he's hurt, right?
Chef
27.9s
Yeah. What are you doing there? Spreading it around or finding... - Spreading it around. - What are you looking for there? Heat. Heat. So it doesn't burn? - Where's the hottest spot? - Right here is the hot spot. So you're controlling it all the time. You're always controlling. And you're looking, you're looking. As soon as you get your good colour... This is now where you start it. You start to really build the sandwich itself.
Chef
1m35s
- Let's get something straight. - Yeah. You don't fucking talk to my staff like that. I talk to my staff. That side of the pass is you, this side is me. That was the arrangement when you hired me. OK, now will you listen to me for a minute? Carl, I get ideas. Sometimes my ideas work. I really don't care what magazine said that you're the next big thing. The fact is, you work for me, in my restaurant, right? I've had chefs before you in this kitchen. - I'll have chefs after you. OK? - Alright, good talk. - Let me get back to work. - You know who's coming tonight. We're being reviewed by the most important critic in the city. - Yes. I'm aware. - His online blog was sold to AOL... - For $10 million. - That's right. - You knew that? - Yes, I know. - OK. - He's a big deal. - That's why I wanna cook a good menu. - You wanna cook a good menu? - I wanna cook him some good food. - Yeah. Well, then... And our place is in a fucking creative rut. - In a rut? - In a creative rut. You do know we're doing better than any place in the neighbourhood? I'm not talking about how much money we're making, I'm talking about creatively... the food that we're serving. We've served the same food for five years. Remember what happened when you put guts on the menu? Are you talking about my sweetbreads? Is that what you mean? Yeah. When you put that artsy shit on the menu, people don't like it. Not one person ordered your sweetbreads. Please listen to me. I sank a fortune into the remodel to get you the French cooking top, whatever it is, that tabletop. - French cooking suite. - Right. Not every chef gets that. You know why you get it? - I appreciate it. - Do you know why? Because you deserve it. See, you don't know that. But I know it. You deserve it. So be smart just for tonight. Look, if you bought Stones tickets and Jagger didn't play 'Satisfaction', how would you feel? Would you be happy? - No. - No! You'd burn the place to the fucking ground.
Chef
35.9s
Excuse me? I wanna bankroll you, and I can't write about anything I have a vested interest in. I'm not sure I get what's going on here. I sold my website for a whole lot of money and I've just put in a bid on a place on Rose. It's zoned, it's permitted. You could build it out however you like. And you can cook whatever you like. Take your time, think about it. I wouldn't blame you for having a few trust issues, but I just thought that, you know, you and me burying the hatchet might be a good story. Reservations out the door. More importantly, you know, you just cook your ass off in there. In the meantime, you just tweet me wherever you are and I'll come running. 'Cause this shit's good. Alright?
Chef