- Double up everything, two of everything.
(dramatic music)
- Oh snap
- That's a good way to chop a finger off.
(laughs)
- My name is Joe Tarasco,
I'm the associate director
of operations for Marta.
- And I'm Lena Ciardullo.
I'm the executive chef.
- My name's Douglas Kim,
owner/chef of Jeju Noodle Bar.
- I'm Jane Peang the
CDC at Jeju Noodle Bar.
- People doesn't know what CDC is.
- Okay, I'm the Chef du Cuisine.
Kind of run the show.
- Also known as head chef.
- Yes.
And we're here to look at food videos
and react to them.
- Asshole on deck.
- This was one of the most unrealistic
food movies I've seen.
- Yeah.
- She has good posture.
- She's also just very done up.
- Okay.
- Oh that's like a lawsuit right there.
- Yeah, yeah, yeah, yeah.
- You crazy?
(laughs)
- Okay, I have never seen that.
- Uh-oh.
You're gonna be in the
newspaper the next day.
- That's pretty impressive.
- Is she supposed to be a chef?
- Yeah, I don't know, like that's crazy.
I don't know how you reach that point.
That breaking point.
- There's just a lot of
bravado that's been given
to the idea of being a chef
but no person would ever react like that.
- You never know, I bet there's been
some pretty good mic drops.
- That was a little extreme.
Sometime like we get a guest like that
but then I don't actually
directly go to the table.
At the end of the day we're not
the front of the house people.
- One time somebody accused
us of putting butter in a dish
that we didn't put butter in,
I actually did feel compelled
and go out to the dining room.
I don't think they really
cared but made me feel good.
- No they absolutely didn't, yeah.
- But I did it much
more politely than that.
- [Henry] Dinner was always a big thing.
- I saw this movie but I
don't remember this scene.
- Really I watched this
like five billion times.
- [Henry] And we had a meat or fish.
- I actually thought
that's how you actually,
(laughs)
the only way to cut garlic growing up.
(laughs)
I really don't know if
that's sound but I love it.
- [Henry] He used to slice it
so thin that it would liquefy
in the pan with just a little oil.
- The garlic.
- That's hardcore.
- Yeah, yeah, yeah.
- But I like that.
If I saw somebody doing
that I'd be like, damn.
- Really really thin garlic,
yeah, for the most part
it'll dissipate, I don't know
if it'll liquefy necessarily.
- It depends on the oil,
you know, how the heat.
- Is it olive oil, is it canola oil?
Oh I've seen this.
- You've seen everything, huh?
- Yeah.
- Crazy.
- I was like, damn.
- Alright, I like that, some gizzard.
- Oh snap.
- This is very food porn.
- That's a real chef is doing it.
- I want one like that.
- That's the real chef is doing it.
- Yeah.
- Oh.
- That's good.
- What time is lunch?
- That's it, I want to
watch the whole thing.
- I never seen that movie
but I'm gonna watch it now.
- That was a cool scene.
- That's real legit,
even I cannot do that.
- The technique was very sound.
Everything looked awesome.
- Asian cooking.
- That's still like old school, like.
- You need so much dedication.
You wash your rice for three years
before you can talk to
me, things like that.
I learned that way.
- You're a cook, you're a chef.
- Oh I have seen this one.
- Yeah..
- Cooking for years and it works.
And either you cook the
menu that our customers
have come to ex,
- You want me to cook the same food?
- [Dustin] The same exact,
- The same exact food
that he ripped apart?
- Somewhat of the chef
dilemma is cooking comes from
a place of passion, it
comes from the heart,
it comes from who you are
and you want to express that,
but at the same time,
you still need to ensure
that you're cooking to
the overall experience
that people expect from the restaurant.
- I kind of understand both
side of the aspect of it.
At the end of the day the
name of the game is business.
I mean you can be the
great chef in the world
but if there are no customer,
then.
- So it's like a balancing.
- Then what are you?
- Oh this is my favorite part.
- This is like genuinely good
technique being applied here.
- Yeah.
- As far as from a garnishing perspective.
- Too bad that's not what
my home kitchen looks like.
- Food looks delicious,
it definitely looks like
it's some professional chef
helped them with the menu.
- That's my favorite chef movie.
- The relationship
between him and his cooks,
I think is true of like what you like
to think of a great chef.
- How many women do you
see in this kitchen?
- Well I, (laughs)
- That's not like you is it?
- No.
- Because I am the toughest
cook in this kitchen.
What is this?
Keep your station clear.
You need to understand what will happen.
Messy stations slow things down.
- I do that everyday.
- (laughs) we do.
- We do that everyday to our cook.
What is this?
- Clean, yes.
- Keep your station
clear or I will kill you!
(laughs)
- I'm sorry.
- Yeah.
- I can empathize with that.
- You will minimize cuts and burns
and keep your sleeves clean.
- So whatever advise on those information
is a professional chef.
- Seeing someone really
like kind of focus on,
all of the behind the scenes.
- This is never, but it make sense.
- I would love to make like every new cook
in a kitchen watch that.
- If your station is dirty that means
that your brain's dirty.
- Paying attention to every
detail, makes you better
at paying attention to details period
and makes you a better chef.
- She basically became every
female line cook ever's idol.
- I remember when I was like starting,
I was the only female, these
people look down on you.
- That things lean now it's almost like,
does it have to be such
an aggressive environment?
- We still are, you've
always got to prove yourself
as a woman in the kitchen.
But now I judge you like I'm
the only, like do what I say.
- I added some spices.
- That's Helen Mirren, right?
- Mmhmm.
- Coriander for garnish and freshness.
- But why change a recipe
that is 200 years old?
- Because madame, maybe
200 years is long enough.
- So he changed it, 'cause
he said it's too old.
- I get that.
- But it's a fun dance that they do.
- Turning that super traditional dish,
taking that and turning it
into something very new.
- That's what we try to do,
we try to take Korean dishes
which has been for a long time,
and we spin with our own way.
It becomes personal.
There's so many great versions out there,
how can you be better?
- The end of the day it's about
creating delicious, beautiful food.
- As long as you keep your mind open
and you you know, are willing to try it.
- You might like it better.
- Bradley Cooper is just
a little too famous for me
to picture being a chef.
- He's a good actor, I almost say
he look like a real.
- Oh yeah,
- Oh yeah, yeah.
- Wine steam.
- You are looking at
that all the time, yeah,
you have eyes on it the whole
time so you get the pass.
- [Blonde] Yes chef.
- Yeah, look at me.
- This is the intense level
that you're working in a kitchen.
I felt the intenseness.
I was into it a little bit.
- They make it feel like so much battle
for each thing.
- Well that was a little dramatic.
- Yeah.
- That's real.
- Like that kind of stuff.
I've heard stories.
That was your history, you worked
in that kind of kitchens a lot.
- He looked nice and
beat up, that's common.
No one looks their best in a kitchen.
12 plus 14 hour days,
five six days a week,
physical labor, hot,
uncomfortable conditions.
- I mean I used to work like that,
I respect that.
People paying like 600
dollar, 500 dollar meals
that's your reputation and you
know, you only get one shot.
It's not fun, but it's
rewarding sometimes.
- Being in the food world these days is
kind of like a celebrity,
but behind all of that,
is a really tough life.
- It definitely takes a lot of dedication
and you know, sweat and tears.
- But you should still do it
because if you have a passion for it
there's nothing more rewarding
than doing what you love.
- We'll show you.
- Yeah, we'll show you.
- what's going on.
- Enjoy the ride.
(laughs)
- Enjoy the ride.
Bumpy ride.
(bubbles)
(clatters)
(playful music)
