Paul Gerard's WORK THE LINE featuring Anthony Bourdain & Tom Colicchio
Created by: PAUL GERARD. Chef/Owner: Exchange Alley. exchangealleynyc.com/
Produced by: Zero Point Zero Productions zeropointzero.com/
LOGLINE: In a world where chefs have become rockstars, one man gives us a backstage pass to the guts & glory of the roadies...prepare to tour the world of fire & knives!
CONCEPT:
Chef Paul Gerard will work for food! He has been in professional kitchens for more than 25 years and he is tired of cooking shows that focus on being a "chef", and don't show the moxie it takes to be a cook. Cooks are the embodiment of the suffering behind every chefs "passion", and the core of every culture as we revolve around food. Without them, the show does not go on.
As Head Chef of Soho House New York he's well aware of what it takes on a daily basis to keep demanding New Yorkers and epicurean enthusiasts fed with consistently good food: a diligent spirit, vigilant heart, true love for food, the ability to take a punch... and a gang of great cooks to execute his dreams and designs. Armed with nothing more than a knife kit and attitude, Paul drops in on cities around the world and immerses himself in the busiest and meanest kitchens and food hubs that city has to offer, putting his finger on the pulse of the people through the heart of the public house. Paul knows what it takes to be a chef, but does he still have what it takes to Work The Line? If his mind, gut and body don't tell him the unforgiving kitchen crews from Hoboken to Hanoi certainly will.
FORMAT:
Work The Line is one part kitchen docu-soap and one part stand and stir on steroids --cook or get cooked. Paul arrives in each city and seeks out the local culinary Don, this respected chef, cook or food writer/blogger will set him on his course to the cities best, busiest or beastly kitchens. From low-end high-volume eateries to high-end fine dining restaurants, Paul has to immediately assess his situation, insert himself, learn the food and get cooking. He'll take us through the ins and outs of the swinging doors we never get to peak behind, be taught signature dishes by renowned chefs, learn local staples, and cook hundreds of meals from sublime to taboo.
The kitchen crews in these restaurants have no time or patience for newbie's. Paul is there as a conduit to local culture & cuisine, but when the bell is rung he has to earn his keep, do a job well and earn the respect of those in the trenches with him. At the end of the day it is the kitchen crews that measure Paul's success or failure -- did he hang and represent or is he an aging burn-out who can't cut it anymore...will he get the invite to the local chef watering hole or should just take his knives and get the hell out of town?
Пікірлер: 343
I love that point where everyone is just so completely buried in the weeds, everything is going wrong, and all you can do is keep working one ticket at a time. Everyone is pissed off and ready to fight each other, but slowly but surely you end up with an empty board, and someone who was your worst enemy five minutes ago is smiling and high fiving and everyone is friends again. Nothing really compares to the masochistic pleasure of cooking and extremely busy service.
@benjaminkruth
2 жыл бұрын
this is a fucking homerun! 100% true! can someone shorten this to a quote?
@emg.721
Жыл бұрын
Exactly this. Although last night I think I went a little crazy. My coworker said something to me after a service where we got our asses handed to us and all I could do was laugh hysterically. Like I think I'm acctually going crazy. I couldn't form words, I just laughed, and then she started laughing, but like a concerned chuckle. And then we where all fine and scrubbed the kitchen down to do it all again tomorrow. This industry is wild.
@donnie8917
9 ай бұрын
shut up pansy
i can hear the dae dae dae dae dae from the printer in my head..all the cooks will never forget that printer noise
@N3fari0us
10 жыл бұрын
It's like I'm having Vietnam Flash backs
@rainydaywreckords
10 жыл бұрын
PTSD
@SmokeumPeacepipe
9 жыл бұрын
it haunts me in my nightmares -_-
@honglee6100
9 жыл бұрын
i love the pain of f it all so im working in the kitchen again
@ItsBenbetter
9 жыл бұрын
Scariest letters in the alphabet M I C R O S.
''I have no recollection of what he just told me'' This is very relatable lol
@KimchiSpringRoll
Жыл бұрын
I not only live in them weeds, I smoke weed daily too.
@smokeymcpot69
Жыл бұрын
@@KimchiSpringRoll Good man 👍
@donnie8917
8 ай бұрын
Most likely along the lines of: "Thanks for the great blow job, Chef Gerrard".
That one line cook looks like pewdiepie
Imagine handling this: Fifteen burgers and buns, eight ribeye steaks (three rare, one medium, two medium-rare, two well-done), four Mediterranean linguine dishes, one order of steamed mussels. And that's only three tickets. More are printing out that you haven't even seen yet, and two servers are asking for an ETA for the appetizers on them. The dishwasher broke the damn machine again, and you're the only one who knows how to fix it, and your sous chef has somehow managed to deep fry her hand and is bandaging herself while the fries for your 15 burgers are starting to burn. "Fuck it; call them Cajun-style. Next!" "Now, a ticket comes back -- your last order went out wrong because the server heard/wrote it wrong. That order has to be fixed ahead of all the others that are still cooking. And, speaking of still cooking, are your rare steaks ruined yet? Those bastards are 14 bucks a pound, and you just fucked up two of them. Hopefully, another ticket comes in the next 10 minutes or else you'll have to figure out what else you can make them into -- (soup?). "Congratulations, you just made it through the first 15 minutes of your shift.
@LuhrRunzRS
9 жыл бұрын
+Marauder1981 These are the videos im trying to find. I wanna see some shit go down.
@socratesherreraruvalcaba
8 жыл бұрын
yeah, it is a living hell, you can get a heart atack for real.
@LuhrRunzRS
8 жыл бұрын
That's how it goes where I work. And meat station? Wtf? you mean the grill station?
@FlashyBastard23
8 жыл бұрын
+P r o e t i c K z You've never heard of a protein or meat station?
@LuhrRunzRS
8 жыл бұрын
No, are they just different words like "bubbler" and "water fountain"?
camera crew would be an enormous pain in the ass during a busy service
@Sarge92
5 жыл бұрын
if they even had one a few shows like this use ptz dome cameras mounted on the ceiling and out the way with remote operators working them a few well placed cameras and they can capture every single detail in the kitchen
@ZackEdwards1234
5 жыл бұрын
My thoughts exactly!
@chasemcpot7789
3 жыл бұрын
@@Sarge92 Nope. Ive worked at places where film crews come in. Your working around them. Lol
@lindseyfrancesco4
3 жыл бұрын
I worked with a camera guy in the kitchen before, just one dude filming the whole night and editing it together to look something like this. He did a great job of staying out of the way, even when I was fucking with him and making sure to bring hot pans and sharp knives through where he was filming.
@davidgreen4084
3 жыл бұрын
@@lindseyfrancesco4 yeah I was gonna say people blow shit out of proportion. Way too easy to film in a kitchen
We all know all too well the ticket machine that doesn't shut up and continues into your sleep
@melissaklappe7799
4 жыл бұрын
I start working in my dreams too sometimes
@anloujacobs1124
4 жыл бұрын
Amen to that brother #chefforlife
@jameslenza3813
3 жыл бұрын
Or when you hear the machine but nothings popping out
@cristianramos6127
3 жыл бұрын
I'm hearing it right now... is my day off
@prashantdhakal7092
3 жыл бұрын
Damn the machine
Don't let this show die before it's born! Tony maybe gone but us degenerate line cooks are still here! And we need this! Please call and right to Zeor Point Zero Productions INC. And demand this show be put on air in memory of Anthony Bourdain
this is triggering my line cook PTSD
@SmokeumPeacepipe
9 жыл бұрын
you mean you can stop line cooking? its possible? maybe someday i will be strong enough.
@chuckb11
9 жыл бұрын
SmokeumPeacepipe STAY STRONG, BROTHER! XD
@littleripper312
9 жыл бұрын
haha, do you get dreams of the chits printing? I used to get borderline nightmares of that sound the printer makes. I have to say though my accounting job seems so easy and low stress in comparison. I would definitely recommend line cooking for college kids because it will make any job after seem like luxury... I mean I get actual breaks now!
@chuckb11
9 жыл бұрын
littleripper312 Oh yeah, the sound of the printer, the image of a huge chain of chits flowing out of the printer and coiling on the floor is forever branded in my mind lol
@chefmonstro7411
6 жыл бұрын
Where is the fucking lamb sauce!!!
just got done with an 11 hour day in a kitchen working saute and broil. I'm exhausted but content, I don't know why you get this feeling after working a long busy shift, but it's rewarding in some kind of sick way haha
@udaythambimuthu3176
8 жыл бұрын
So that's technically a double. Get ready for a triple shift and an open. Lots of places will work you like a fucking donkey. Close at midnight, be in for six. Doesn't matter how far away you live.
@udaythambimuthu3176
8 жыл бұрын
And if you want to be a Chef, when you get there, NEVER WORK SALARY. ALWAYS HOURLY. OTHERWISE YOU GET FUCKED. (Unless its corporate and they give you six figures and a company car).
@junon
8 жыл бұрын
Good luck demanding hourly.
@mouldytaco2853
7 жыл бұрын
junon d id never work salary fuck that
@udaythambimuthu3176
7 жыл бұрын
Right!?
IVE WATCHED THIS 100 X.
I worked as a cook in high school and college, but instead went into food sales for the next 35 years. I often regret not sticking with cooking. I did see first hand how much work it took and I so admire these guys that did it.
Nothing more rewarding than cold Budweiser and cigarettes after doing 1000 covers in 10 hours , not to mention the prep before and the clean up after. Rock on
@mookiestewart3776
3 жыл бұрын
Bruh the first sip of cold alcohol after a shift is something magical that’s difficult to explain to someone who hasn’t lived this life before ......it’s just the best
@massmuertos7472
3 жыл бұрын
Steel reserve
@4realjacob637
2 жыл бұрын
Best part of any kitchen is a nice dish machine and really awesome dish room people. When good people doing the work there's very little cleanup. (
@MarcoGonzalez-ix2tp
2 жыл бұрын
Oh how well this comment and mentality aged, eh?
I think Paul Gerard is a big fan of being Paul Gerard
Keep your mind open, listen, stay focus to what is going on and what your chef or sous chefs want from you. Don't let the nerves kick in because you will lack concentration. The busy part is the fun part that you won't even notice how much time has passed so fast. Whatever comes through those doors and whatever comes through that ticket machine... WE FIGHT !!! Good luck you'll do great.
I love workin the line i was no chef by any means but i worked my way up. And you have to be half crazy and strong minded its a shit ton of fun haba
Shit, that chef is a teddy bear compared to some I've worked for.
@cristianramos6127
3 жыл бұрын
Absolutely!
@hardcase10
2 ай бұрын
Yeah I worked for him Def had his moments (whipped a mixing bowl at someone, right by my head) but he was pretty fair I think he still runs a place in Montclair NJ
2019 I'm amped for service
My motivational video for todays work shift! 👌
RIP BOURDAIN!! Line dogs for life READY?!!!
@Motodefect13
6 жыл бұрын
Shy MIGRAIN HEARD!
@ct7033
8 ай бұрын
Yes, Chef!
Ya tu sabe ! Love the line
Love it!respect!
I need a drink and a smoke
Love this
great video. hysterical. so happy for you!
greatest job I've ever had.
Aaaahh, service! Love it, fear it, live it. Repeat! Just make sure you've got your mise in order/station set up properly and try not to get f&^ked (but that's inevitable.)
@alann5728
4 жыл бұрын
Yes it is!!
OUR HEART WILL TELL US WHAT TO DO NEXT
Awesome shit. This is what we do.
But my question is did he prep the station? That's the hard part. Getting your mise for service. If you don't have that, you can't execute no matter how good of a cook you are.
@thisnamewasntpicked
8 жыл бұрын
HEARD!!!
@manufran02
6 жыл бұрын
Hear hear ,even salad station / desserts
@michellefucoff4631
5 жыл бұрын
Tomas O. Heard! WORKING, FIRED,ALL DAY
@lizw8220
5 жыл бұрын
HEARD
@mpj7987
4 жыл бұрын
Heard.
This video is my biggest influence when i have to wake up and serve 900 people and everything has to be perfect
just say yes, and keep calms...comunicate with the chef...."what am I working chef?"
@MACMO559
6 жыл бұрын
Damm right!!
I love the music in this! It's exactly the kind of thing I like to play while working through a weekend rush
I don't know if this show would have made the ratings after the poisoning of Food Network and Cooking Channel, but it would have been a brilliant, unassailable truth; a rare thing in showbiz. Real reality. I am in awe of those working the line everywhere, no matter what's on the menu, what the prices are, or their backgrounds. Immigrants legal and illegal (rooting for you all), addicts, graduates naive and not, seasonal kids, pros. Can't have civilization without your rock and roll.
awesome video, good luck from a fellow line cook
Just went from Garde Manger to sauté this week and did Saturday night alone. Fuck I was in for a treat.
Was I supposed to laugh when he said his two favorite things growing up were rock and roll and street fighting?
@thizlam4810
8 жыл бұрын
No?
@thetrainwreck1469
3 жыл бұрын
I thought he was gonna fight somebody in the kitchen the way he was looking
@TheSudini
3 жыл бұрын
As I cook, I grew up to Wu-Tang, and I love to fight. Streets,bars, rings, and definitely the kitchen...
Being dropped into a station after a quick brief would be hell for anyone. Dude obviously has line cooks helping him regardless.
This generation today , would shiver today
Ive probably been watching this over and over the last 8 years. Nothing like service. And that ticket machine....musica
Why don't they have six chefs plating each dish with tweezers like every other restaurant?
I work at the news room at downtown Minneapolis and today I burn my hand but it was so fucking busy like really fucking busy that I couldn't cry about it, but some how I like it when is the rush dinner hour and you just hear 👂 NEW FIER!!!
Oh gawd the melodrama...
Awsome! This gets my ready to run a Friday/ Saturday night! Would love to see more videos
There is no doubt Paul is scarier than chef in the kitchen.
@donnie8917
Жыл бұрын
What kind of simpleton are you? If you are scared of a cook you are the ultimate beta.
SLEEP WHAT IS SLEEP? DING DING DING DING ORDERRR UPPPP
Smart chef this guy
Where can I see the full version of this thing???
I don't know why but the part at 2:31 where he's lifting the plates and the other chef says: "Eggs..." and he's like: "shit..." always gets me. Lol.
where can I find the whole show? All I can find is this trailer
“You should have three Bronzino and a skate working!”
Where can you find the full video?
when is this coming out or where can i find this online
I worked at this resto for two years+ (after this weird thing was filmed) I remember that kitchen well Lauren, the chef on the call, was in charge for about one year while I was there Very tough, but very fair and pretty patient I liked that job a lot, but working in a NYC restaurant isn't sustainable for a lot of people Good times...
My first year, I legit would feel anxiety and then it would go away 😂
Where can we find the full series
getting back on the line after 3 years in sales dept ,, i was making killer money but i could not stay away . tomorrow is my 1st dinner service back . i swear this should be a foodnetwork show . this kitchen dose over 1,000 covers a night ,OMG. and the menu stretches from raw fish to PASTAS ALL OVER THE MENU . man . im on sauté of course . a controlled war confusion . like the bomb that hit tom hanks in the movie saving private ryan . don't panic THE FUCKIN BULLETS WILL START TO PASS BY YOU FAS
Nothing happens in this video except there’s a busy shift and Paul has tattoos
Where are the episode?
Where do I find more of this ?
I know Paul decided to not do it... but man, ZPZ really needs to make this an actual series.
The funny thing is that a kitchen IS that dramatic that's why it would make perfect reality tv or at least high volume kitchens. Shit gets serious when those tickets keep printing lol. You need intense focus, its like a sport.
"i have no recollection of what he just told me" i know that all too well and it suuuuuucks
Ha! I start another cooking gig tomorrow-love the over drama of this. good god men.
Verry true
I like this guy! Who is he?
Nice
HEY IM DAVE METZ! nice yellow hat chef!
the dreaded "Ticket Time"
Is this going to be a series on TV or a film or what?
my dream job
"No Brakes" or No Breaks?
When does this become a show? And when will it air? It looks awesome.
Get ahead stay ahead.
Colichio and Bourdain both know this guy. Entertaining, but not some surprise arrival. Surprise, I brought a camera crew.
I thoroughly agree with plax. How many people are there out there who work in kitchens? How many people are there who don't know the actual reality of the environment? I wish there was more to watch, that's all I'm sayin'...
@QueensCurryKitchen
5 жыл бұрын
kirker food network equated it with entertainment but the reality is so diff
What restaurant is this? Anybody know?
cool vid
What restaurant is Paul Gerard cooking in, in this clip? The menu has some Italian, American, and do I hear Bak Choi (so some kind of Asian Fusion) food?
@helmsley07
3 жыл бұрын
It says it in the video....
As a cook that isin the weeds daily. Ilike smoking weed and watching this :)
He looks like the punisher from the serie
That ticket machine we all know and love and hate at the same time and we all want to destroy the thing. But when you work hard as a team and communicate you’ll get through those tickets.
"No brakes" ...No "Breaks."
What's the name of the show ?
Make this show happen... Why cancel it someone do it!
So nice the ticket printer finally stopped printing tickets....... wait why has the ticket printer stopped printing? .....
I respect men like you , its because of your tenacity to keep on going when the going gets extremely brutal and tough through the 5.00 - 11-00 etc shift that is brutal
@kaleblejarett3723
2 жыл бұрын
You're a stupid bitch.
@MDIS
2 жыл бұрын
@@kaleblejarett3723 I guess your parents taught you to treat others with such words. What a low life.
Make a show similar to hell's kitchen, but instead of casting the regular, destined-to-fail gang of cooks, cast all these Hispanic guys who basically run kitchens all over America. You know they outcook a lot of "chefs" on TV.
I wish all my burners would work like that....
Working as a cook is a tough job, hard work and mostly never pays well.
@ishthefish9006
4 жыл бұрын
It pays good but for the work you do its not enough
Guys im 16 and im a prep cook, willing to cook my ass off and motivated to work in kitchens because I already know its what I want to do with my life. Please any advice on what to do in the future and keeping up on the line??
@russellbryant2273
Жыл бұрын
Still cooking??
@smokeymcpot69
Жыл бұрын
@@russellbryant2273 Sadly he's now dead :(
I have no recolection of what he just told me - me 193883 times per rush hr
Heard that chef
Stephan Bonner in the kitchen
Is he cooking food or analogies?
any useful advice on a new upcoming cook fellas? I started at dishwasher and new my heart belonged in a kitchen. I hit a brick wall today and I can't seem to sleep on it.
@jaybee4651
8 жыл бұрын
head down work hard come in early learn by others mistakes know you're station live n breath that staion till you own it. yes chef!
@edmundgreen9708
8 жыл бұрын
Keep your head down, ears open and don't stop. When a rush hits for us we are slammed for 2 hours straight 3x daily. Breakfast, lunch and dinner all has zero to 150 in the blink of an eye. You hate it when it's never ending but after the second beer after shift that feeling goes away. It's either in you, or it's not.
@edmundgreen9708
8 жыл бұрын
There's only one other chef besides me and during dinner we wash our own dishes. Trust me, I've questioned my sanity more than once but it's a rewarding career. Absorb as much as you can and work your way up the kitchen ladder.
@smdho
8 жыл бұрын
yeah youre going to hit a lot of those if you decide to career as a chef.
RIP Paul Gerard...
Hey this is cute and cool looking and all but I just wanna say in a real kitchen pumping out high caliber food the cadence is calm and expo is actually keeping everyone on task without freaking out in an organized way. If you wanna work at a spot that’s been on Netflix or whatever you might get talked down to a bit, but if you keep your mind open kitchens out there actually don’t suck. We better get with the fucking program too, cooks are quitting the industry in droves and have not seen a salary increase relative to inflation in 30 years (server average income has tripled in 30 years)
@electrictroy2010
Жыл бұрын
Yes when I eat at Gordon Ramsay and other highend restaurants, I don’t see fighting in the kitchen. People are just calmly executing the order
@FarmerStatesman
Жыл бұрын
@@electrictroy2010 at those locations your expectation is fine dining, the pacing is consistent and not borderline drive-through. Truly it's destination dining. A noted chef-owner once said: "I never seat more than 60% capacity for the early seating. You shouldn't feel like this is a diner, where your check arrives with your plate. The 8 pm seating will filter in around the few tables lingering over aged brandies, with no one feeling slighted." By comparison, in many places "the turn" is both sought by clients and by investors. Why have a 60-seat restaurant if I can't turn tables 3+ times in 4 hours? We should be doing 200+ covers a night with 1 bartender, 3 waitstaff, 1 host/ess/busser, 1 dishwasher, and 3 cooks on the line, plus a salad/fry cook/dessert tosser. "I want my return on investment! I'll start reducing staff until service speed increases. The ONLY cost you can control is the cost of labor!" The clients, are there to eat, be seen, and leave to do important things like Instagram and Tweet. "IF I HAD an hour, I wouldn't be spending it HERE!" Thus everything is "ORDER FIRE!!!" and wanted 10 minutes ago. 15 minutes from order to plating is 14 minutes longer than a Filet Mignon WELL, Gratin Dauphinois NO CREAM, and grilled Brussels Sprouts NO SALT NO CHAR, should take. "Eating here sucks. I lost 35 minutes of my valuable evening time. They didn't even know the hottest trending martini on Instagram! I can't believe this place. You people are INCOMPETENT!!! 0 stars if this stupid app would let me!" That's the atmosphere in a hostile kitchen, driven by customer expectations and management decisions.
@Bear-pw7nu
Жыл бұрын
A real kitchen. As if Bourdain and Tom don’t operate high end highly respected restaurants. I’ve worked in dive bars to Foie Gras distributors restaurants and the intensity is fairly consistent. Sure in fine dining it’s a little more reeled in but at the end of the day if you flip the restaurant 5-6 times you’re going to be moving quickly and working hard.
Anthony Bourdain god rest his soul,.
There’s always that moment in time during service. You legitimately feel like you’re drowning. It is utterly terrifying. Chef is screaming. Nothing feels real. It’s so odd and unexplainable.