Cook: What it Takes to Make It in a Michelin-Starred Restaurant

Follow Joseph Johnson’s glorious and relentless pursuit of his cooking dream as he works his way up the cooking echelon in the kitchen of Mélisse — Chef Josiah Citrin’s shining star in the Los Angeles food scene.

Music by Kye Kye and Jules Massenet.

Foodie Originals take you on a journey to connect with the personalities foraging, harvesting, growing, creating and making food.

[cynnierella]

Nothing more chef-like than serving hundreds of plates and then coming home to make yourself eggs and toast.

[JoseLopez-miwn]

"if you wanna be a chef, you can't wait around for someone to hand it to you. You almost have to take it. words said.

[Alenggggg]

Damn watching this as a line cook made me cried inside. This is our passion no matter if its overwork and getting low wages. We still love it for the art of the food. Wish me luck getting a michelin star one day.

[pernicious]

As a sous chef at a Forbes 4 star steakhouse, I just want to say that I adored the fact that the dish-pit was featured in this clip. Those guys and gals are the unsung heros of any establishment.

[Coldcreature_]

If this was an original Netflix documentary about a sous chef trying to open his own restaurant in LA I'd watch the hell out of it.

[JWilshere]

There is no feeling like cooking a meal and seeing someone enjoy and appreciate the effort you put in, the feeling is like a drug that every chef should thrive on

[SpartanHighKing]

You forgot to mention the depression, anxiety, suicidaliy and chronic fatigue that goes along with this job. Oh and they're also ridiculously underpaid and overworked! As a medical doctor, I thought I had it tough! I've got the utmost admiration and respect for these chefs.

[HeadbangersKitchen]

Watching this video 6 years later and it's still so awesome!! Really have to hand it to anyone who works in a kitchen and to all the chefs and restaurant staff.

[gioakasean]

As a fellow chef in Chicago, I wish more kids would watch videos like these and understand cooking is a way of life, not a career. If you can't wait to go Home at the end of your shift most days.... you will fail. If you are looking for riches... you don't find them. If you put your time heart, blood, flesh and tears into it you will be rewarded. Thanks for the inspiring video.

[lilmango]

I can relate, I started working at a Japanese food restaurant as a kitchen prep cook when I was 16 and I love the challenge, stress and reward at the end of the day. I spent 2 years in the kitchen and I'm currently at 2 and a half years at the sushi bar (I'm 20) I go to school part time and I'm studying computer science because eventhough I love making food especially sushi, it's not worth it. I worked 7 days a week for a year when I was 18 to 19, I worked 6 days open to close (10am-midnight or 1am) and one 8 hour day which was my half day. I've learned a lot and I'm gifted in the culinary arts, my dad is also a chef with over 20 years of experience. He's taught me things but not that many I've had to learn them on my own mainly from watching. I knew from the day I set foot on the kitchen for my first day that this was something I wanted to do, but now after a few years and life coming at me I realize that it's just not worth it. The money is bad for the amount of time I'm putting in and the amount of work I do. It's also getting in the way of me living my life because I'm always at work especially weekends. At the moment I don't go to school and work 5 full days open to close, I had to drop out because I wasn't making enough money. Kitchens aren't for everyone, I will be leaving this field of work soon but I will forever appreciate and applaud the people who are willing to do this forever simply because they love it. Thanks for anyone who read my entire rant comment I just wanted to get some of this off of my chest.

[Ryan-Streams]

4:40. This. I discovered my love for cooking when I took control of a kitchen at 18. Barely had any idea what I was doing, but just getting the orders out and seeing people’s faces light up when they bite into food that YOU made. Seeing families gather around and eat and make memories over a plate you prepared, there’s nothing better.

[jutopri]

This video made me realise how important it is for a chef/cook to know that customers are satisfied. We're very quick to complain when food is not what we wanted or expected but quite rarely thank the people that cooked it when it's good. Just by saying "thank you, that was delicious!" we could make someone's long and tough day worth it!

[JackBlack]

The cinematography on this video is amazing!

[kyle]

always a pleasure to watch people who are passionate about what they do.

[ThexXDoublexXDees]

Chef Citrin blessed me with the opportunity to stage (work for free) at Melisse when i was 15. His restaurant and the entire dining experience it serves, inspired me to become a cook. Fast forward 6 years, i almost finished a whole year at another one of Citrin's restaurants, and i just got laid off in March because of the virus. Today I got a text asking me to come back to Melisse to prepare takeout. Honestly cooking is the only reason i believe i can still make something out of my life. Another chapter towards becoming a chef is about to unfold. :')

[LaDyPhReSH]

Being a chef is no joke. It blows me that people in other “dignified careers” put their noses up like doctors and lawyers on a pedestal thinking they’re better. In my opinion, chefs deserve a high salary too, what do you doctors/lawyers do when you have meetings? You go out and eat? Having a party/get together? You go eat the finest food in the city. It’s bullshxt to be underpaid for something you like to do and be under appreciated. The stress is crazy too.

[Webberjo]

As someone who can't even bake a potato correctly, I greatly respect all chefs.

[JamesEdwardsMarche]

I've read many of the comments here talking about the immense stress involved in producing high quality food in quantity for the public. I left the professional kitchens in 2009 and there hasn't been a week where I haven't at least reminisced deeply about my years in the kitchen.

The passion for the kitchen is something that can never die. It's all consuming and when you're in your element, everything is acceptable. I've yet to get the same job satisfaction anywhere else. The pulling together as a team, creating amazing flavour combinations, meeting people from all over the world with different stories to tell (and, somehow, everyone is a little more open and honest about who they are...maybe it's the stress that forces honesty which allows you to work as a real team?) the long clean-down at the end of the night....leaving the kitchen feeling like you've had a physical workout ('cause you have!) and smiling at the thought of the journey you took the diners on with their palate.

Yes, during those years, I got paid without doing a day of work. Many times, I found myself rushing to get back the next day to make that bread or Ice-cream I needed to make. I hope everyone gets to experience that feeling at least once in their life :)

[lovelyperson]

Why in the world is this vid only 5 minutes long?? This deserves at least a half hour!

[cardion]

Still watching this, even in 2020. The chef featured here went on to open Josiah's new restaurant in Venice, CA.