Huge thank you to āŖ@ChefSacā¬ for sending me their Traveler Chef Backpack š After almost a year of using one of their vintage style chef bags which I have loved, they sent me an upgrade.
I love being prepared, I bring everything I might need with me everywhere I go. Some people make fun of me, which is to be expected in this industry š but at the end of the day, Iām the one who has the right tools for every task.
There are a lot of misconceptions about myself and what I do that tend to be fairly consistent. One of the most popular is the idea that I can not be a ācontent creatorā and also pursue a career as a chef. Just because Iām the first person to ever do this, doesnāt mean it isnāt possible.
My camera being on my chest, watching me work does not impact my focus or my skills. I have been able to prove that to everyone Iāve worked with, whoās thought the same. If you ever have the pleasure of working with me someday, I can demonstrate that for you as well.
If you drive truck for a living, and you install a dash camera to record your driving, that shouldnāt cause you to get into an accident. The camera shouldnāt impede your ability to get from point A to point B. If it does, you need to get better.
I donāt ever need to stop what Iām doing in the kitchen to set up lights and tripods. I donāt need to even press record and stop recording. There are voice commands. Thereās a reason why professional athletes wear cameras and have no issues performing death defying stunts. Just look at the Red Bull account. They are focused, and trained.
I donāt record a video and just post the raw file. I used to, and it doesnāt get views. Itās not what makes people famous on social media. I spend hours of my own time outside of work editing and producing content. Itās not something that takes any attention away from what Iām doing at work.
Until last week Iāve never actually peeled a full 50lb bag of potatoes start to finish by myself. At the start working a bit slower I tried to find a rhythm and about a quarter of the way in, I got into a pretty good āmuscle memory grooveā for lack of a better term.
I did run a timer while I worked and tried to subtract some time for other tasks in between peeling but my final time was roughly 40 minutes. By no means am I setting any records! I read that an experienced prep cook should be able to peel a full bag in 15-20 minutes.
I do think if I were to do it again I could get down to 30 minutes without issue, but I will have to wait until the opportunity presents itself again. Iām sure if I worked somewhere where I needed to peel 100-300lbs a day Iād get pretty quick at it.
How long does it normally take you to peel a 50lb bag? š„ and how many bags worth have you peeled in your career?
I stumbled into the hospitality industry with no intentions of sticking around. Summer 2022 I needed a job while I was in college studying business and being a kitchen helper at a golf course was what I was able to land. Like anything I do, I gave it my all. I showed up early, helped where I could, and with time, I fell in love with it.
I fell in love with the smiles on peopleās faces when they eat food you prepared for them and theyāre no longer hungry. Guests who visited frequently asking for their āusualā. Making snacks for the servers when I knew they were hungry. Keeping the kitchen clean and spotless as if it were my own.
I had very little to my name. Just dreams, like anyone.
Now, while I still have dreams, much of what I dreamt of three years ago has been accomplished. Iām doing something I love and making a living doing it. YOU on here, (yes YouTube) watching my videos and coming along for the journey has enabled me to be doing what I love.
When I was a kitchen helper I was responsible for washing dishes, sweeping floors, folding wraps, and making sandwiches. Now I still do all those things but itās because I want to. Not because I need to. That passion and that drive has put me in a place where now instead of cooking a few dollars worth of French fries now I cook thousands of dollars of meat.
3 years in any career is just the tip of the iceberg. Trust me, Iām only getting started.
Iāve been busier the past few weeks and havenāt been posting as much. Iām the pitmaster for the 4 locations here in Shediac. Even though Iām only doing 40-50 hours a week I still have to make time for the social media side of my job which takes time as well.
Because Iāve been sharing less videos, I have been sharing more to my Facebook and Instagram stories! If you want to search for realchefthomson on those platforms, youāll be able to stay up to date with whatās going on day to day.
I appreciate your support. Iām all about constant learning, I love doing new things and adding skills to my repertoire. I think thatās super important in this industry.
Chef Thomson
Chef Thomson
Huge thank you to āŖ@ChefSacā¬ for sending me their Traveler Chef Backpack š After almost a year of using one of their vintage style chef bags which I have loved, they sent me an upgrade.
I love being prepared, I bring everything I might need with me everywhere I go. Some people make fun of me, which is to be expected in this industry š but at the end of the day, Iām the one who has the right tools for every task.
6 days ago | [YT] | 3,768
View 53 replies
Chef Thomson
There are a lot of misconceptions about myself and what I do that tend to be fairly consistent. One of the most popular is the idea that I can not be a ācontent creatorā and also pursue a career as a chef. Just because Iām the first person to ever do this, doesnāt mean it isnāt possible.
My camera being on my chest, watching me work does not impact my focus or my skills. I have been able to prove that to everyone Iāve worked with, whoās thought the same. If you ever have the pleasure of working with me someday, I can demonstrate that for you as well.
If you drive truck for a living, and you install a dash camera to record your driving, that shouldnāt cause you to get into an accident. The camera shouldnāt impede your ability to get from point A to point B. If it does, you need to get better.
I donāt ever need to stop what Iām doing in the kitchen to set up lights and tripods. I donāt need to even press record and stop recording. There are voice commands. Thereās a reason why professional athletes wear cameras and have no issues performing death defying stunts. Just look at the Red Bull account. They are focused, and trained.
I donāt record a video and just post the raw file. I used to, and it doesnāt get views. Itās not what makes people famous on social media. I spend hours of my own time outside of work editing and producing content. Itās not something that takes any attention away from what Iām doing at work.
1 week ago | [YT] | 6,900
View 263 replies
Chef Thomson
Iām now in week 11 of culinary school. There isnāt a single day where Iām not learning something new.
4 weeks ago | [YT] | 3,912
View 45 replies
Chef Thomson
This is everything in my chef bag laid out on the table š¼
The goal is to be able to do anything, at any time, in any kitchen, and not have to worry about having the right tools.
Would you want to see a detailed breakdown of everything I have and what itās for?
4 weeks ago | [YT] | 2,128
View 123 replies
Chef Thomson
Until last week Iāve never actually peeled a full 50lb bag of potatoes start to finish by myself. At the start working a bit slower I tried to find a rhythm and about a quarter of the way in, I got into a pretty good āmuscle memory grooveā for lack of a better term.
I did run a timer while I worked and tried to subtract some time for other tasks in between peeling but my final time was roughly 40 minutes. By no means am I setting any records! I read that an experienced prep cook should be able to peel a full bag in 15-20 minutes.
I do think if I were to do it again I could get down to 30 minutes without issue, but I will have to wait until the opportunity presents itself again. Iām sure if I worked somewhere where I needed to peel 100-300lbs a day Iād get pretty quick at it.
How long does it normally take you to peel a 50lb bag? š„ and how many bags worth have you peeled in your career?
4 weeks ago | [YT] | 1,528
View 64 replies
Chef Thomson
Genuine question: Working in a kitchen would you cover this or wear a glove?
2 months ago | [YT] | 982
View 329 replies
Chef Thomson
Am I a chef? No. Am I in culinary school? Yes.
3 months ago | [YT] | 5,642
View 127 replies
Chef Thomson
Turned 25 today. Still young but half way to 50.
3 months ago | [YT] | 3,922
View 136 replies
Chef Thomson
This is the same person but three years apart.
I stumbled into the hospitality industry with no intentions of sticking around. Summer 2022 I needed a job while I was in college studying business and being a kitchen helper at a golf course was what I was able to land. Like anything I do, I gave it my all. I showed up early, helped where I could, and with time, I fell in love with it.
I fell in love with the smiles on peopleās faces when they eat food you prepared for them and theyāre no longer hungry. Guests who visited frequently asking for their āusualā. Making snacks for the servers when I knew they were hungry. Keeping the kitchen clean and spotless as if it were my own.
I had very little to my name. Just dreams, like anyone.
Now, while I still have dreams, much of what I dreamt of three years ago has been accomplished. Iām doing something I love and making a living doing it. YOU on here, (yes YouTube) watching my videos and coming along for the journey has enabled me to be doing what I love.
When I was a kitchen helper I was responsible for washing dishes, sweeping floors, folding wraps, and making sandwiches. Now I still do all those things but itās because I want to. Not because I need to. That passion and that drive has put me in a place where now instead of cooking a few dollars worth of French fries now I cook thousands of dollars of meat.
3 years in any career is just the tip of the iceberg. Trust me, Iām only getting started.
4 months ago | [YT] | 2,630
View 82 replies
Chef Thomson
Iāve been busier the past few weeks and havenāt been posting as much. Iām the pitmaster for the 4 locations here in Shediac. Even though Iām only doing 40-50 hours a week I still have to make time for the social media side of my job which takes time as well.
Because Iāve been sharing less videos, I have been sharing more to my Facebook and Instagram stories! If you want to search for realchefthomson on those platforms, youāll be able to stay up to date with whatās going on day to day.
I appreciate your support. Iām all about constant learning, I love doing new things and adding skills to my repertoire. I think thatās super important in this industry.
4 months ago | [YT] | 1,173
View 28 replies
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