back of house
Why I Want to Honor All of the Mexican Back-of-the-House Workers
My goal is to wake up these kind people and show them how incredibly talented they are. There is a lot of talent that is not being utilized.
This Is What It's Like to Serve Drinks to Drunk English Tourists
One guy once asked me for a blow job. He asked for a mojito, a gin and tonic, and so on. At the end, like he was ordering another drink, he said: “And a blow job.”
Budweiser Presents Back of House - Richard Blais
Host Richard Blais has been working in kitchens for over 15 years. Before setting out to visit some of America’s best restaurants, we head into the kitchen with him to learn why this veteran chef is giving props to the unsung heroes of the kitchen: the...
Budweiser Presents Back of House - Series Trailer
The key to any great restaurant is the back of house. Host Richard Blais travels across the U.S to meet the rockstar crews cooking next-level food in kitchens from Tennessee to Alaska. Over Bud and Burgers, we hear their stories about life in the...
How My Abuela Taught My 56 Cousins and Me How to Cook
I grew up in Mexico City helping my grandma cook for each and every one of my 56 cousins. This experience—and the work ethic I learned from that—has made me a better chef.
Why I Left My Job as a Teacher to Be a Line Cook
I’m in this food business for life and I would have never figured that out if I hadn’t taken this risk. Opportunities come and go but the ones that really count will never come back.
Why Line Cooks Should Work as Servers
There is no such thing as a back-of-the-house and a front-of-the-house at my restaurant. Everybody that works with me does everything from wash dishes, to bake bread, to make charcuterie, to clear out tables, to close out checks, to serve, to bartend...
New Year's Eve Is Hell for Restaurant Workers
We spoke to a commis-chef at a London restaurant to find out what it’s really like behind a stove on the biggest social night of the year, missing out while their friends trip balls and body-shot their way into the New Year.
A Great Restaurant Is Only as Good as Its Staff
People used to text me and ask, “Are you going to be there tonight?” And I would respond, “It doesn’t matter. My staff will be there.”
Working in a San Francisco Restaurant Made Me Racist and Sexist
As a restaurant host, I spend considerably less time with our customers than servers do, but even a minute is enough time to get a sense of what kind of diner the person is. And that has made me come to some ugly conclusions
Angry Chefs Aren't the Only Ones Cooking Great Food
Most cooks have worked for a screaming d-bag chef. But after I was asked rather loudly “why I make everything look like dog shit” by a chef in Paris, I found that I had had enough and decided I wouldn't run my kitchen like that.
JDH from FIXED Talks About What to Expect at WMC This Year
What's the best-worst decision you can possibly make while down in Miami?