This guy has not been short on money for a LONG time now, his family is wealthy and one of his other restaurants has been an absolute smash hit in LA. It's probably been an absolute gold mine since his partner was so eager to help Funke with another restaurant. If he is still working like this, well... more power to him.

@22cchhrriiss

3 ай бұрын

100hr weeks with the Mont Blanc and the Rolex

Idk why but "Is that a caviar spoon?" "Yes, Chef." exchange had me cracking up

@howdyho4807

7 ай бұрын

Lol it was so prompt

@lisabishop6266

7 ай бұрын

You can't use a stainless steel spoon w caviar, only porcelain or sterling silver, maybe a certain type wood too, but I don't know for sure.

@daltonsband

4 ай бұрын

he was maybe thinking his staff was using his coke spoon?@@lisabishop6266

@anitarodriguez-rudell2211

2 ай бұрын

Well, the chef/owner did mention how expensive the 🍅 paste costs. So hence, the petite caviar spoon - lol

"Italian food is 90% ingredients and 10% technique" ...then proceeds to make a bunch of technically difficult pasta shapes with a focus on minute changes in his staff's technique🤣

@benkilgore

7 ай бұрын

Just shows he's willing to chase that last half a percent

@Mrbillybobhobo

6 ай бұрын

thats just what this industries about... just think of how much energy chef funke puts into his restaurants and Michelin still has it out for him

@danielh6083

Ай бұрын

Many chefs have the technique to make the pasta, having amazing ingredients changes the game.

@epitrix

Ай бұрын

@@danielh6083 yes of course. but Italian chefs tend to make a religious virtue out of simplicity and ingredients, and consequently misrepresent the importance of their technique.

@DiegoMeraviglia80

26 күн бұрын

@@epitrix He's not Italian...

Reently started culinary school and watching this is so intimidating in the best way possible, I love this

You can tell this guy has passion in his job.

@2MeatyOwlLegs

4 ай бұрын

with those hours you better have passion for your job otherwise you'll be lying in a ditch with burnout after half a year tops

i love how he says Merci bocou to the mexican farmer lol

i would love a series about what they eat during staff lunch its so interesting!!!!

@JamesGoldblood

7 ай бұрын

It'd would be a pretty boring series tbh. Most restaurants even michelin star restaurants don't ever really splurge on staff meal. Staff meal normally consist of whatever is leftover/will go bad soon and it's usually very basic even in high end restaurants. It's also very rare for the head chef to cook staff meal, normally it's the sous chef or a line cook. Where the staff lucks out is menu tastings, whenever an item is added to the menu or the menu is changed normally staff always gets to try it even chain restaurants do this. I worked in several restaurants and catering companies in NYC (chain, high end, michelin star, and privately owned), staff meal was always lowkey basic.

@johnnyhuffman1797

7 ай бұрын

@@JamesGoldbloodI start culinary school Monday and I want to be a chef anything you would recommend and is it all worth it?

@russyJ20

7 ай бұрын

Ironically it's usually pasta

@lonnyg5535

7 ай бұрын

or rice & chicken@@russyJ20

@call_me_ping

7 ай бұрын

I'd love this series too cause I hope it'd push the lacking kitchens to feed their staff better lol

100 hour weeks are brutal. I did it for 3 weeks and it was like burning a candle on both ends - with a blowtorch.

@jdelorenzod2725

6 ай бұрын

he looks tired. I knew a lot of guys who bragged about working a ton of hours and then burned out like crazy.

Funke is one of the greats. Made a thousand pasta doughs before I got it down and bought his pasta book. Not many chefs still roll out pasta by hand anymore and especially considering my dude is doing 500+ covers a night. Earns every bit of respect he receives. Would love to stage in one of these places just to get a peek at how he thinks and operates. Beautifully done!

@SigiCoria-cd9vg

3 ай бұрын

He probably on Ritalin

I had never looked at it as a "mental Mise En Place," that when you set up your station, your station is also setting up your mind for the task ahead. I'm going to consider that moving forward with my personal crafts and hobbies. Thanks Chef.

Working 7 days a week, for more than 12 hours a day, is not healthy. However passionate you are, it's impossible to care for yourself in that scenario.

@georgzwiebel9585

7 ай бұрын

the whole restaurant industry relies on exploitation, low wages and long hours. The widespread drug abuse is the coping mechanism.

@rhysking2430

7 ай бұрын

100% agreed

@Dr.Sciatica

7 ай бұрын

I did it and end up in hospital for four months. Exhausted till the point my spine was not holding together anymore. End up with permanent spine nerve injury.

@Noah-tn5bc

7 ай бұрын

Yeah, this guy really needs to hire some more people to offset some of that workload.

@Humanprototype-wh8qr

7 ай бұрын

looooooooooooooooooooooooooooooooooooool@@food3342read again top comments

Leaves me wanting to visit knowing how dedicated, precise and respectful Chef Funke is. Wish him the best.

@griffincontracting

4 ай бұрын

Respectful? Making your employees do a Wal~Mart cheer is cringe, at best.

Love the way he speaks with his employees. Give respect, take respect! 👌

@georgzwiebel9585

7 ай бұрын

i mean if you don't pay adequate wages at least be nice to your human capital.

@lonnyg5535

7 ай бұрын

remember, you're only seeing what's on video. 1% of the whole picture

@whatsadog2445

7 ай бұрын

@@georgzwiebel9585 staff makes bank at these places, what are you blabbering about. Do you know how much is a 20% tip here? You probably don't earn that in a day.

@jdelorenzod2725

6 ай бұрын

@@whatsadog2445 the waitstaff prolly make decent money, but the cooks make garbage. Its kinda crazy cuz they're the ones doing the heavy lifting.

@kitsunepalmer5129

6 ай бұрын

You should watch the documentaries of him a few years ago. He was the classic temper tantrum chef. Now that he is on TV more he is cleaning his act us to be the new Eric Ripert

$36 for sliced figs on prosciutto is absolutely insane

@lonnyg5535

7 ай бұрын

LA

@sawboneiomc8809

7 ай бұрын

My pop always said..”Pride will always cost you”

@sarroumarbeu6810

7 ай бұрын

And based on other vids of boogie places in LA or New York the exorbitant prices are just common place 😂

@matthoskin3572

5 ай бұрын

The price makes it more "special".

@juggerfox

5 ай бұрын

You're not paying to just fill up.

Chef Evab Funke went to my highschool, and he did a career day in which he talked about his restaurants and how he got to where he is today. Overall great guy and I cant wait to try his food one day.

@Burn143

7 ай бұрын

Same, I would love to go to his restaurant one day. Especially to try that stuffed pasta!

Sounds like a patient mentor of a chef. Props!

Hello Funke! Hey, just wanted to say how much I appreciate your teaching to not only your crew, but also those of us attempting to learn.

Food cost is probably on point but what about labor cost? Also that "BUONA SERA!" is giving me "The Menu" vibes....

@jdelorenzod2725

7 ай бұрын

😂 😂 That was cringe af

I did learn food costing at my culinary school. They pretty much taught us to manage an entire kitchen in that program. Worth every penny. Edit: Capsicum Culinary Studio in SA, I attended the Cape Town Campus.

@corneliushuxtable

6 ай бұрын

I’m not sure what culinary schools he is used to, mine was heavy on the business side of things in addition to cooking.

@mvajuru7620

6 ай бұрын

Can I ask which culinary school you attended?

@hamcheeselettucemayosandwich

5 ай бұрын

Knew that was nonsense. A school that isn’t teaching food costs wouldnt get you far

one of the best i have ever seen. love what he does and how he goes about it

Please keep this series going!

I absolutely LOVE this series.

Adding the market liaison to my dream job list😂

I happen to watch it another time and am still impressed by his enthusiasm, knowledge, experience and irresistible passion for food as well as his craft and details

@user-tp2ki2ee1c

6 ай бұрын

besides that, i am always into his way and professionalism to say: ,,and now plz fuc k off and get out of sight, we are going into service now!"

…I stand corrected this chef is absolutely incredible and beyond amazing professional. Outstanding!

So beautiful to watch!

All the respect to his passion and craft, but alone working 7 days a week yet alone saying 100 hours a week over 7 days are easy, is wrong on so many levels. That is still a bit more than 14 hours a day.

@carlos2003177

7 ай бұрын

I was working 8 hours 7 days per week for six months at this restaurant as an exec chef. It was tough. I had no life. You do get accustomed to it but I do not recommend it at all.

Gulp, it's about those prices. Figs and melon, $36! Agnolotti dal Plan, $50. And those are just the appetizers and primo, no idea how much the secondi (or main) course costs. Welcome to LA.

@deepspace9043

7 ай бұрын

This is a likely soon-to-be Michelin star restaurant located in Beverly Hills. It's not just some random restaurant in LA charging those prices

@stefaniewolf4268

7 ай бұрын

​@deepspace9043 Yeah, at this point, you are also paying for the location and ambiance. That place is insanely beautiful.

I hope those 100 hours are for him, and not for his employees

@loner1520

7 ай бұрын

Chef here, his employees are prob working 6days a week 10hr days or more. And prob paying what the minimum wage over there is. If you notice he has lot of young employees. Inexperienced cooks get worked as a "teaching" experience.That's what these types of restaurants do. He's an amazing chef no question, but that's usually the style in those restaurants. Hopefully I'm wrong because I was one of those young cooks once who worked 6 days a week no holidays or wkends off.

Quality and detail is just insane. Amazing

Love it when ppl care so much for their craft.

I really felt him when he said he was tired of trying to make food look like something else. I reached the same burnout and also went to simple, extremely fresh ingredients that tasted like they were supposed to. Even now being a retired Chef I still create my dishes with that same thought. While I miss the creativity being a Chef allowed me to have, I certainly don't miss the hours! Cheers...

Fascinating. Thanks for the sneak peak :)

maybe the difference is in the pronunciation between languages but in italian we tend to order the longer word first, so if you want to write the menu with the dish names in native it should be Prosciuto e Melone/Fichi.

I love his style of leadership

Yo, this dude is not messing around, at all. Respect.

this video was so enthhralling i want to visit the restaurant so much

"100 hour weeks are easy if you spread it over over 7 days" What, did you think I was gonna accomplish 100 hours in a weekend...?

Wow! Simply wow! So much respect!

This bloke is running a tight ship. Well done...

Where do you find these people!?!? This episode was magical! That chef seems amazing! Not only as a chef, as a dude!!!

this was mesmerizing!! ❤

Seeing a dedicated chef with a clear vision is very much like the high school teacher that is just born for the job. You just gotta respect them. Even if their Italian pronunciations are way too much ;P

36$ fichi e prosciutto? Porco dueeee😅😅 50$ agnolotti?? 😂😂

@thetemptedvida8650

7 ай бұрын

Sto rivalutando le 3 piante di fichi sotto casa mia che in questa estate allungata hanno reso 4/5 raccolte. Quasi quasi ci faccio un export se questi sono i prezzi 😂

“Sicilian Sun” this guy lmaooo

I loved this! Absolutely ❤😂

LEGEND

Honestly I was getting a little emotional at the end of the video. Thanks for letting us in on this chef's process.

That was the fastest 15 mins ever.

These folks are artists ❤

does 20 artichoke - we just about finished

What a Pro. Impressive.

I love their food

Beautifully ran kitchen chef! Would love to stáche sometime just to try making those pastas

@ImFadedAsfRn

7 ай бұрын

Is it Stache or stag ? 🤔🤔

@jordancox8280

7 ай бұрын

​@@ImFadedAsfRn Stage 😉

@mdterps0325

7 ай бұрын

Not the same, but he has a pasta book!

@joyously69

7 ай бұрын

@@ImFadedAsfRnit's stage lol

11:00 Best shape!!!

much RESPECT...!

Laughs in 32 hour workweek😂

❤everything is so amazing, I love it, my respects, greetings to my dad who appears in the video ❤

This guy is awesome

This is the kind of role model chef I aspire to be...Thank you Chef Funke!

Great meal

He’s very impressed with himself.

9:10 under the sicilian sun 😁 great pitch

perfecto

Cool restaurant, but it's a hard no on glorifying 100 hour weeks.

100 hours a week Lol!! it’s not possible… he’s lying. I’ve worked in several high end restaurants and working lunch prep, lunch, dinner prep & dinner, AND close is like a once in a lifetime shift 😂😂😂

Great optics

Dudes a great leader

Very nice!

“Hundred hour weeks are easy if you spread them out over seven days” is one of the most ridiculous things I’ve ever heard. No one should live like that.

Passion is key

The exotic "Sicilian sun"

I feel like figs are the new popular fruit, I see them in every recipe now 👩🏻‍🍳✨

@vr0k3n

7 ай бұрын

People have een eating them in Canary Islands for more than 100 years lmao

@ws4860

7 ай бұрын

​@@vr0k3n In southern Europe (e.g. Italy, Greece, Turkey), in all Arab countries, in Israel, etc., figs have always been part of the diet. Also think of Adam and Eve and the fig leaves.

Amazing, passionate chef turning out what appears to be incredible food. However, I cannot believe that people pay $50 for a single plate of Agnolotti...

@garydrungleston

6 ай бұрын

And I thought the 35 for fried artichokes was insane. What’s the multiplier on cost here??

@Rosa-kd2cl

4 ай бұрын

Probably to go and pay for the super high quality and niche ingredients, make up for the fancy furnishings,and finance himself and his employees well.

the "are you ready to go to church" call was goosebumps

Under the Sicilian 🌞 😂

Question… would I be financially better to do a course meal over a pick and choose menu. Since you get to take more control of the money and what people will eat and least possibility unsatisfactory? Honestly don’t know…

Wouldn't it be more appropriate and truthful to say "Master Canadian chef who cooks Italian food" ?

7:04 pasta making for Mother Wolf

Interesting but slightly pretentious.

Sicilian sun is crazy.

Just a little continuity error: At 6:05 he says that there were 20 pieces of "Cipolline Catanesi" and that they were sold by "8:30pm", later in the video 13:40 at staff briefing he informs them it took them all night but they got there.

The beard should go when working in a restaurant kitchen with food. ~ Darlene

great chef and mentor

The Menu vibes.

6:33 that is the basis of all businesses

This guy knows how to run a business

Mental misenplace! Love that line- totally get it

in italy we use mentuccia not mint for artichoke

You put the Dic in Dictator lol

i love this guy and he is very very humble!!

@bossman674

7 ай бұрын

He really isn’t.

Nice food.

I ate at felix trattoria In just bethe pandemic, amazing pasta and foccaccia

This guy. He is everything a boss, manager and mentor should be.

What you are probably thinking? Yeah, I agree.

very smooth chef bravo

50 bucks for one pasta dish 😂

Now thats a head chef

He's a genius.

SWEAR TO ME THAT THIS ISN’T CHEF FRANK’S LONG LOST BROTHER 👨‍🍳 👁️👄👁️