- Next burger's up.
- I got it in the pan.
Did you just die?
(laughing)
(sizzle)
Hey guys, I'm Joe Sasto.
- I'm Adam Beiermann
- And we're chefs.
- We work together, we're in San Francisco,
at Lazy Bear, a restaurant up there.
You started after I did, I think, right?
- Yeah, Joe was actually my boss.
- Oh, that's right!
Yes.
- We were both sous chefs, but then Joe got promoted
to Executive Sous Chef.
In general with kitchens, you have to
be able to work together.
You're around people for 15 hours a day
in a small, enclosed, hot room with sharp objects.
So, although it's not easy to trust and depend on
other people to do things, you kind of have to,
and we kind of grow accustomed to it.
So, I think that we're going to work great together.
- Yeah, we're gonna get a new high score.
I think we're gonna break it.
You ready, you want to do this?
- I'm ready.
- Let's do it.
- What are we making?
- We don't know yet.
Wait, why were there no instructions?
Tomato soup.
- Tomatoes.
Chop, chop, chop, chop, chop.
- Okay.
Two tomato soups.
Can I come over here and help?
- Yeah.
- There we go.
All right, I got a tomato soup up.
Onion soup coming up.
I got another tomato soup on deck, I need tomatoes.
- Bringing tomatoes right now.
Oh, yeah, we're great.
- All right, onion soup's up.
- Coming.
- We got back-to-back tomato soups,
I need three more tomatoes.
- I got dirty dishes.
Dirty dishes coming in.
- Dirty dishes.
- Yeah, another tomato?
- Tomato soup up.
- Coming.
More tomatoes.
Making soup.
I got more dirty dishes coming.
- I need onions next.
- Onions.
- One more tomato first.
- Got onions coming next.
Soup.
- Back-to-back onion soups.
- Got it.
- Tomato soup's up.
- Got tomatoes coming.
But now I got dishes coming.
- Oh man, my heart rate is going.
This is like real life.
My palms are sweating.
My tomato soup's up.
- I got onions.
- Chef, don't yell at me.
(laughing)
- Soup going out.
I got dishes coming back.
- Those are piling up.
Can't even look at tickets right now, I'm just cooking.
- I'm bringing you more onions.
- I need one more onion, then nine tomatoes.
- Nine tomatoes.
If you could just give me all day, that would be great.
- Great.
(laughing)
Yeah, that would make life way easier.
- Taking the onion soup out.
Guy behind me.
- Got in your way.
- Here are the soups.
Get it to the window!
Oh, we don't have a plate for the soup.
(ding, ding)
- We got 28 tips.
It's all about efficiency and speed in the kitchen.
- There it is.
- You honestly, you don't have that much time to do things.
The fewer words that you have to say,
the better you're gonna be.
(sizzle)
All right, so plate's always up there.
- Mushroom's first.
Go, go, go, go.
Tomato's next, mushroom after tomato.
- Switch.
- Plate's in the pass.
- Tomato's up.
- Plate's in the pass.
Switching.
- Moving, moving so fast I got a smoke trail behind me.
- What's next?
- Onion by onion.
You need two onion soups going.
All your onions are over there.
- Switch.
In the trash.
- It's not how I'd set up my kitchen.
- Tomato by mushroom now.
Go mushroom.
- Grab the tomato soup so it doesn't burn.
All right, you got mushroom soup.
- What's happening?
- Fourth quarter, big push.
Get some plates out of the way.
All right, walk that mushroom, perfect.
It's surprisingly not too far off from a real kitchen.
You can tell when we're in the--
- Yep.
- In the groove.
- Take the tomato.
- Last tomato.
(ding, ding)
Ah, we nailed it.
- Did we, did we nail it?
Did we do it?
(victory music)
- Champions.
The service speaks for itself.
They say you're only as good as your last service,
and I think we crushed that one.
- So the truck's got to line up, huh?
So I gotta give you things?
All right, burgers up.
- We're both on the same truck.
- Lettuce.
- What do I do with this, though?
- And then, I think, tomato.
I don't know if you need tomato yet.
You need a bun, where's the bun?
- Oh, it's on the other truck.
- Wait, so the steak needs to go to the pan,
that's what happens.
- No, the steak has to be chopped to a burger patty.
- I got ya.
- Then it goes to the pan.
- So what do you need over there,
you got lettuce over there?
- I got lettuce, I got a bun, do I put the bun on the plate?
Lettuce on the plate.
- I'm cutting lettuce.
I'm chopping beef right now.
- Tomato.
- Next burger's up.
- Got that in the pan.
- What?
- Did you just die?
(laughing)
- You have a lot of meat going on over there.
You're probably dying on sides right now, right?
- Yeah, I got three plates, but one of my burgers
are plain so that's okay.
- How are you doing on beef, you need beef?
- Uh, I will.
That's going.
Walking.
(Beep) Oh, I grabbed it.
Yes.
- This is Three Michelin Star, if I've ever seen it.
- Yeah, the most efficient food trucks.
- We're crushing right now.
I feel really great about this.
- My station's a mess.
- Augh!
You just got--
- Too much
- If you're just gonna throw my food on the floor,
I'm not gonna set you up at all.
- I can't keep track of where everything is,
there's too much stuff over here now.
- Augh!
I'm done.
(beeping)
(ding, ding)
Nice, 78.
I gotta say, man, having a great service,
there's no better feeling.
- No better feeling.
- Just walking home at the end of a 20-hour shift,
knowing that you just nailed it.
- Nailed it.
Just had zero failed burger orders,
two food trucks side-by-side.
I feel like we could actually probably do that
if we're on like the 405.
(laughter)
It's like so slow we could just jump back and forth.
- I'm really great at throwing food.
- I could say with about 100% confidence that
a real kitchen is more stressful than this game.
(guitar music)