what it's like to be a line cook in a busy LA restaurant

it's episode 4 of the vlog, we've sold out my pop-up, but it's a bit early to start preparing for it in this episode, there's truffles, naem, lots of prep tips, and a thursday night's service of working garde manger (garmo). this episode feels a bit calm, right before the upcoming chaos of my pop-up 😵‍💫 also, cookbook process is starting! h my amazon storefront (bench scraper and other kitchen tools) | https://www.amazon.com/shop/hwoo.lee?... Budonoki's IG |   / budonokila   Chef Dan's IG |   / chaep_dan   Chef Justin's IG |   / justinpvu   Chef Keita's IG |   / keitayakubo   ________________________________________________ CHAPTERS 00:00 - 01:23 - a fun announcement 01:23 - 01:43 - intermish 01:43 - 03:35 - the truffle truck of LA 03:35 - 06:09 - prepping naem 06:09 - 06:57 - small + big green onions 06:57 - 07:46 - how to cater wrap 07:46 - 10:10 - how to supreme citrus 10:10 - 10:50 - family meal 10:50 - 16:08 - scallop & naem during service 16:08 - 18:08 - salad during service 18:08 - 20:47 - oshizushi during service 20:47 - 21:36 - end of service 21:36 - 23:08 - breaking down 23:08 - 25:04 - pop-up strategy 25:04 - 28:29 - KT Cafe with Budonoki 28:30 - 28:47 - calm before the storm ________________________________________________ FOLLOW MY OTHER CHANNELS Instagram |   / hwoo.lee   TikTok |   / hwoo.lee   Facebook |   / hwoo.lee.fb   X |   / hwoo_lee