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>> My name is Brian McBride [assumed spelling].
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I'm executive chef for most
of my career and I'm a partner
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in a restaurant group called the
RW Restaurant Group which comprises
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of 10 restaurants, soon to be 11.
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A chef is a lifestyle.
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You know, a chef is someone that runs a
business, has a passion for cooking, you know,
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who can establish a restaurant
in a community and grow it.
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It's a high pressure situation
back there a lot of times.
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You know, we have a deadline every 30 seconds.
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You know? Some people have
a deadline in 3 months.
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Some people have a deadline
at the end of the week.
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You know, we have deadlines all
day long every 10 or 30 seconds.
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So really the way it works is
customers come in, orders get taken.
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You know, the expeditors, usually
the chef, they call out the orders.
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The cooks call the orders back so
that you know that they heard them.
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The cooks start to cook the food.
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You know, the chef orchestrates what goes
out, when it goes out, watches what they do,
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makes sure that things are cooked to
proper temperatures, they're rested.
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Things like that.
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It starts late at night.
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You know, you place your orders for
the next day so you have your product.
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You know a lot of things are
seasonal driven so you have to talk
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to your purveyors during the day and at the end
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of the night you decide what
you're going to have.
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You have a set menu, but then you're also going
to run specials and you might have parties.
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Part of the day is, you know, purchasing.
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You know, it's writing out prep lists.
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It's overseeing every single dish that goes out
of the restaurant to make sure it's perfect.
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It's teaching technique to younger cooks.
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You want to do a whole fish that night,
you know, so you come in early to make sure
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that it's set up right and you teach everyone
how it goes because once service starts,
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you know, you can't make mistakes.
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It's show time.
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It's show time twice a day,
every day, 365 days a year.