The Delicate Ecosystem of the Restaurant

Brad explains the dysfunctional equilibrium of Bistro Huddy to Aaron

Co-write w/ Andrea Kelley

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[colbywankenobii]

I love how these skits went from only relating to the restaurant environment to being an entire short show of amazing characters that we all love and enjoy

[SadMarinersFan]

Love the detail of Terry leaving another table mid sentence to go see Tim and Pam.

Also I need that one relationship between Aaron and Ruby where everyone looks at it with "you two shouldn't work why do you work" energy.

[Charles-vgkf]

Watching this makes me think of my cousin. The guy is a chef, went to a really good culinary school. Helped set up new restaurants and and even ran one for 10 years before the owners pulled the plug. He is one of the chillest nicest people you can meet, outside of the kitchen. Inside the kitchen completely different person.

[therdid]

Honestly this is better written, acted, and the characters have more depth than a vast majority of mainstream TV shows that spend much more time and money on their content. This man should have millions of followers.

[palazard]

Ah, Brad hasn't mastered the final step in the ecosystem. Evolving to anticipate the kitchen's answers and only pretending to ask.

[CoffeeBeanWitch]

Firstly I want to say I appreciate the longer versions and know there's so much time, effort and planning that goes into even a 30 second clip let alone longer. And yes yes yes there is always an ecosystem in the restaurants. Once the head chef has finished venting there always seems to be a certain calm or things go smoothly afterwards. It's a necessity really. Love this🤗

[joyceb.]

Drew, you might be the most talented person I've ever seen! Thank you so much for the gift you give us dullards out here!

[ThingsILove]

That bag of candy better be peanut M&Ms bc it wouldn’t be a real kitchen without some serious unlisted allergens in it.

[jessicalynn]

I would love to see each of the characters outside of the restaurant. You know, a behind-the-scenes look into their lives. Especially Pickles.

[charliekuski]

Ruby seems like she's gonna be the "numbers worker". The one who should be handling finances, inventory, and things to that nature. She sadly never gets her input sent through management but doesn't stop talking about it all.

[tacrewgirl]

Don't stress Pickles out. We need him to stay positive for the kitchen ecosystem.

[tiredluke]

The ecosystem mandates that every Pickles slowly evolves into a Joey

[bumblebee]

I love this. Got my own kitchen recently and was determined not to be an asshole like my previous chefs. I'm not perfect but so far so good! Someone is always unhappy, can't please everyone, but the feedback I get is overwhelmingly positive. The owner is happy, the staff likes working with me, nobody is afraid to approach me, and shit gets done. For my longer lasting staff I request raises (which are always approved) and basically they're free-range. They know what needs done, they have freedom to decide what to do next, and I half keep an eye and might redirect them and will tell them what to do if they ask me, but usually they don't even need me. For my newer staff I say I will teach them anything if they ask me, I'm huge about training and sharing information. I'm training someone currently and I said what I always say, "I spent 45 thousand dollars on my degree and I see no reason why you should have to as well. I'll share." That's why we stopped requiring experience when I became the head baker. I convinced the owner that I could take the right someone with no degree or experience and proved it repeatedly. This current new person is SUPER excited to learn how to make croissants so I'm prioritizing that for them. Like I still need them to make cookie dough and less exciting stuff, but fuck yeah I'll teach them all about laminating dough! One of my bakers is fresh from highschool, one is a former marine, one was a teacher, one is also classically trained like me, etc. He even tried to tell me we should only take inexperienced people because I do so well with them and I laughed and was like, "lets not go that far." I've also refused experienced people in interviews, like I interviewed a guy with years of experience and this is a stage, a working interview, and he failed the second he walked across the kitchen with a knife blade up and out and not saying "sharp!" or "knife!" I was like, "If he didn't learn it yet I can't help him."

[charlesberg]

Here's what's lovely about this channel. People like me, who aren't in this particular industry can laugh and enjoy. But people like my brother who (humble brag) is a chef at a 2 michelin star restaurant. Can also laugh, but relate to it because of how authentic. You've found the sweet spot.

[holliequinton]

So, my husband and I went out to a popular BBQ chain restaurant and had a server who was new - had only been a server for less than a month and he was killing it! He was fantastic. We told him that he absolutely had to watch your videos because he would totally relate to them. Love all your stuff! Keep it up!

[anthonyzullo]

I've never had respect for chefs that arnt capable of straight up cursing you out on the spot.

Majority of people outside culinary just don't understand that a hard ass chef is the KEY to an establishment. Every chef I've had, and myself as a chef, has made an impact. We are super nice and easy going and truly understanding, but I need you to not fuck up I also need you to get out of my fucking kitchen unless your order is up and please, take a couple fries on your way out

[elizabethtorres]

You "DREW" yes YOU, are the BEST and one of the most talented people on YOU TUBE!
I LOVE LOVE your channel! Thank you for the entertainment . 😊✌🐩

[meleasy]

You have nailed the back and front of the house relationship perfectly! When a great server messed up an order...I would go to the table and fall on the sword and say it was the kitchens fault

[tiffaninichole]

I’m so early, nicole already got someone to fill the shift she begged for.😂❤

[Whitestarmediagroup]

Love this channel because it brings me back to when I worked in restaurants.
And I hate this channel because it brings me back to when I worked in restaurants.
Absolutely brilliant material. 🎊 🎉