I’ve been a chef for 14 years and he is showing exactly how to run a kitchen. Urgency, but calm, criticism but not insulting. Exactly how a kitchen should be run. Too many people think chefs are like Gordon Ramsay, we’re not. Food looked delicious too.
To be fair, Gordan isn't even Gordan. It's a persona for American TV. Watch any of his shit. If you ain't fucking up basic shit pretending to be a professional, he is calm and reasonable with you.
@@dominicfrabotta565 yhea thats treu, there is a couple series of his own kitchen and the only time i tought he was being a dick was when one of his employees drank directly out of a bottle instead of pouring a glass himself, i can kindoff understand why hed get mad but it was a lil over the top
@@hasyy151 so what? You want me to justify that behavior? There's time when he act like a jerk because of the stupidity of the line cook. But that doesn't mean he never did it without any context and just throwing tantrum. So you the one who better think before talking.
Yeah I don't know how people manage mentally stressful jobs. I can dig holes for 10 hours in 90-100 degree weather but put me on a line of cooks and I'd wanna kill myself lol.
I love how calm he is in telling one cook that the clam soup isn't thick enough and how one branding needs to be clearer whilst keeping the kitchen nice and tighty. Very respectable.
I was a pastry chef for almost 5 years. I started out at 23 washing dishes then worked my way up to being a kitchen porter then to a commis pastry chef after he quit I was thrown into the deep end. I sadly lost my job due to COVID closing the place I worked at down for good and now in a new career. This video brings back a lot of memories and shows how everyone works as a team to get things done. My old head chef used to say "nothing and nobody is above the food, every plate that goes out that puts a smile on a customers face its all ours, the plate is here because of the dishwashers, the ingredients here because of the kitchen porters, the food because of the chefs, the menu because of me and people get to enjoy it and have a good experience because of the waiters".
@@RealPyro88very true. I was briefly in a kitchen at one point and found that dishwashing isnt just dishwashing. Its a huge workload and you can be good or bad at it. When the main dishwasher was there everything was always clean and the items were left exactly where they needed to be so we didnt have to waste time running around looking for it, which was sometimes the case when the more inexperienced guys had been there.
I love how he always tries to make little compliments to the other chefs when he sees something thats nicely done. I imagine this works wonders for team motivation!
@@georgzwiebel9585if you knew what goes into opening and running /managing a restaurant you would know the reality.. it’s expensive , if you are getting paid well then that’s a whole nother beast ..
I love that despite being the head chef, you still say yes chef when appropriate. That's leading by example. Creating an environment of respect and courtesy.
I am an absolute sucker for people working together like clockwork. I can't describe how amazing this footage is to me. It seems like an honour to be part of your kitchen! Nothing but respect within this beautiful hierarchy
I was instructed to be head chef today (because I am in training) and it looks easy but it’s really not. It was the first time that I felt useless in a kitchen. Definitely inspired by this and I hope I can reach this level someday.
Good luck. My colleague said something the other day that resonated with me. "Cooks critique and berate you. Head Chefs build you up and make you better." We were talking about a cook in our place that has been there for a long time without being promoted to Sous or Head. Great chef, catches people making mistakes all day, but is sulky about it and doesn't care to explain how to do it better next time. Both of these types give you negative feedback when you do something wrong but only one of them explains in detail what went wrong, how to fix it, and the next time you make the dish, they make it with you. Our Head Chef is strict, gives clear feedback, but is fair and just wants you to become a better cook. For you, for our guests, for your career in the future. I hope and believe you have the stuff it takes to run a kitchen brigade.
For the record no one who has had a service oriented job should look at any part of this and assume it's easy - every job in a busy restaurant is a sliding scale of getting kicked in the teeth.
I have a lot of respect for this. I work in the food industry (by no means such a nice restaurant as this), but watching the calm way the entire staff works even through mistakes is really something. It’s very easy to get overwhelmed and shut down.
In my time working in kitchens, I've been at the receiving end of abuse...the way you handled this incredibly busy lunch service is a testament to your integrity and the fact that you treat your fellow chefs as human beings and not as simply cogs in a machine is a model for how kitchens should be run. Thank you for showing this.
"Don't ever touch my checks" that was the most calm way I have every heard that said, yet had so much power behind it that I felt like I did something wrong lol
The skills you need to develop or already have for this is just unimaginable. Having a huge crowd watching you and pretty much relying on you and your ability to manage the kitchen.
Was a cook for 5 years. The way you lead the kitchen is very calm, respectable, and organized. Keeping everything tidy even during all the commotion, making sure your brigade knows clearly and concisely what is next on order, they talk to you in tandem, everyone is very relaxed and focused. Textbook. Always the reason I've loved cooking, it's one of the best feelings when everyone can team up and make delicious food. Wonderful video!
The feeling of being a leader is amazing and having the people be confident and trust you and to have your back working hard just shows you’re a great person!
i love everything about this channel, I enjoy cooking at home, and I always admire the skill, precision, the fluent constant and quick pace. I like to imagine myself as a home chef, yet these videos always bring me back to the humble reality that I don't compete lol.
I absolutely loved how no matter how busy he was, he still made time to make everything absolutely spotless. It's amazing how neat and organized he was able to keep everything.
I have never worked in a kitchen before or seen something like this and let me just say it is mesmerizing, intricate, and beautiful! I have so many questions about what's going on and just had a great time watching! Thank you
I'm currently running a kitchen with a line chef and a kitchen hand in a small cafe. This is the first time I'm working as a head chef. Things I learnt by watching these videos are countless. Specially, keep your coolness and being calm but still doing a fast service is very important. And also this is my dream kitchen!!!
It's a nightmare sometimes because all eyes are on you and you can't make a mistake. Behind closed doors I've seen chefs pick food off the floor to use, serve with spoons they've just tasted with, wipe sweat off their face with a rag etc. Most people will never realise how hard this job is for such little money.
@@billy12333 Yeah, I've never seen that in 15 years of cooking, probably because I would not allow it. But still, that's crazy. I've seen shit, but never dropped on floor served type shit. Granted, I've worked for profitable, not failing places.
I would love to see a few GoPros stuck up in the corners of the kitchen with an omnidirectional mic picking up all of the action for an entire day from prep to clean up.
To anyone saying gloves. Gloves make 0 sense in a restaurant. Your hands are going to get dirty regardless. It’s easier and quicker to wash your hands without gloves on.
Yeah, the same people yapping, talking about "how is it high end if they serve burgers and fries" there's a difference between, say, McD's, and TGI Fridays, and this place. It might not be some pretentious fancy place, but it's no fast food joint LMAO.
i have only done prep work in a small kitchen, and well, the nights we got slammed were nothing like this, this is so much more, i gave y'all mad props for being able to work under pressure!!
I love the small attention to details in everything the chef does and the thought put into the dishes. Particularly the extra sauce that goes on the side with some dishes so that the customer can choose how much they want.
I worked food for a few years when I was younger and I loved it, but I had a talent with computers and knew I could make much more money with them. I still absolutely love cooking, I watch and read about it very often and cook all the time... I still daydream of having a job as a chef sometimes, I love footage like this, really allows us to live vicariously through you. Absolutely amazing service, thanks for creating this, I'd love to eat here some day.
I can feel the pressure of the frier. he is literally one glance away. not only that, but a bad sear is one shout away always receives crits and praise. good lad.
What a great balance of timing, respect, cleanliness and attention to detail. The action of working in the kitchen and bartending is so satisfying, it is the calm inside of chaos that is addicting.
Getting slammed on the pass and still finding time to grab a hot soapy, swap mep in to clean containers, give advise, tips ans critiques AND send out incredible food… that’s fucking proper chef right there…🙌🏼👌🏼💪🏼👊🏻
wouldn't exactly call this slammed lol, his cooks are probably slammed but hes practically on the couch, which is a sign of an extremely well run kitchen. also like 20 health code violations but that's every kitchen
The amount of stress that I got just looking at these tickets, thinking about the olden days of working at the always busy fast food joint, finding peace just doing dishes in the back because even though the waters too hot and the dishes are soaked with butter and ketchup and nasty smells in the back, at least you aren’t the head chef. This dude is a champ, my upmost respect, thank you for doing what I can not do
This is the sign of a great leader. Refilling a sauce or washing a dish quick to help someone else when you have a free moment. Asking for things instead of demanding things yields the same results but improves morale. "Would you mind grabbing that for me?" "Could you do me a favor and do this?" It makes you feel like you're actually part of the team and your management cares about you.
my thanks to the chef. as a fellow cook who have a realy hard time concentrating on reading. these video are the only background sound that help me focus. thank you ! love the content also !
They don't matter for them they're nobody, standing in one place all the time and washing. I think cooks think they're better than them. It's like in the hospital doctor don't care about cleaning staff, it's sad but that what people do all the time "I'm better than you" game all the time everywhere..
een a chef for 14 years, without a disher ur fucked. No plates, no gear ready no nothing. A well oiled machine requires all gears turning during service. Tho Ill admit to 90% of cooks ive worked with thinks they're jesus in the business, but thats bs. I was the same when i first started.
I worked as a kitchen porter in a small restaurant. It probably would be boring to watch to be honest. But yes of course its important. Every clean plate, utensil u see, is because of them
This is my opinion, but if you are a head cheff and currently in a rush hour, having many things to think of, would you want to reply to a useless small talk? Even though it could mess up your consentration? Yeah, no.
Not that i eat at high end restaraunts at all, but whenever i dine out i do my best to remember that many hands have taken part in preparing my meal and to be thankful for their service. Respect to everyone from the wait staff to the chef!
commented many times on how much i love this restaurant friends from cornwall are heading to london this week so iv'e said to them to eat here .I noticed you said please to the kitchen porter when asking to clean the floor ! i started as a kp before chefing little things like that warm my heart
Love these slice of life videos. I live and work in Texas, but just for an instance i can see what a chef in a high end restaurant in the heart of London does.
I worked as a waiter in a restaurant/hotel in my neighbourhood and even though I worked at the bar most of the time in a different part of the building, I worked in the restaurant for a few weeks and the suffering was undescribable. The stress for me was sometimes too much and I almost broke down a couple of times. Most of the other waiters were old idiots who don't care for a teenager who will be there and gone in a few months. Same for the head of the establishment. But this video reminded me of the cooks and 1 waiter who actually treated me as a human and a real person. That waiter Martin, he would joke around me when he could and call me funny names, not in a rude way. We would talk about football and how his son is a goalkeeper. He actually helped me and with his help I learned a lot. Also the cooks, of those in the morning shift I only really got to know the dish guy. But in the afternoon shift I got to know the head of the kitchen, a Albanian, buff and a sweet guy. He always asked me if Im hungry and what would I want to eat. Same for the female chef. Those few moment where there was no work, when we would chill in the "smoking room" I felt like we were a family. Sometimes I miss those moment, but I wont do something similar Im sure of it.
As long as you are committed and show that, most likely someone will help, they also want you to be able be efficient so there is less pressure cause when it gets understaffed for whatever reason then everyone has to fill in the rest of the work and pull through.
I finally have a video to show people who don't comprehend how much equipment and staff it takes to make this concept of high end they have actually run. It's wild how many managers have this as their vision, while they have no service staff, 50% broken equipment and a single line cook.
I miss working in a restaurant being that cog in the machine. It feels great when everyone works great together and everything comes out excellent within a timely manner.
Just watching a few minutes of this video proves to me that I just could never. I've worked in restaurants, but never on the line. I've definitely learned A LOT when it comes to food because it's just natural to pick up on things. I move like a chef in my kitchen cooking for myself, but if I was ever on the damn line I would crumble under pressure in two minutes. There's no way I could do any of this with the type of accuracy and speed. Hats off to anyone working a line at all. I don't care if you're working fine dining, or a short order cook, you just have a talent that I couldn't even imagine having.
It’s so strange to see the behind the scenes of something like this because it’s chaotic like I assumed it would be but this is controlled chaos not uncontrolled chaos
im currently in chef training at my current restaurant by no means high end at all but the utter chaos and insane pressure they put on you is crazy from FOH and BOH for a low end establishment, everyone in this video is so calm and collected i'd love to learn under a team like this so coordinated and attentive to detail, seems like a great work environment.
From my limited kitchen experience, this looks 10x better than any place I’ve worked at. Everything is clean, nobody’s rushing in a problematic way, everyone is communicating, it’s fantastic. I know some people see this and think it’s exhausting, and that’s because it is, but nights like this go by pretty quick. I once worked a 14 hour shift where the first 3 hours dragged, and then it felt like I blinked and it was time to close.
Question: what was the point in switching the sauces from the old container to the new containers at around the 1:50-2:00 mark? Isn't it just going to get dirty anyway and time can be better spent elsewhere? Not criticizing. I have no kitchen experience and am genuinely trying to learn.
The sauce on the sides of the container are oxidized which make it crusty and overall not very nice to eat. It was most likely not changed since last service which is pretty important because bacteria thrive on those spots
After graduating from high school in 1969, I worked as a dishwasher at a high end restaurant in Montreal in the Summer before entering university in the Fall. The chefs at the Lapanina Restaurant treated us dishwashers like dirt.
I kinda saw it as a jump into the deep end. You start at the bottom and have to earn your respect. In many ways a dishwasher is the worst job. But once you prove you can handle it and move up the ladder you get more respect. Like many have said on this issue its a hierarchy, if you cant handle the bottom you cant handle the rest. That being said all roles are equally important
I’ve worked in Japanese cuisine for about 8 years. Watching chefs outside of Japanese cuisine is very interesting and something I can learn and bring to the table. Head chef is extremely intentional. Intentional with plating, food being at a certain temp and ready to be sent out in a timely manner. The thought process of time management and communication is insane. A lot I can add on but overall, beautiful work!
dude I'm impressed with 3 things I find myself struggling with a lot. 1st the amount of efficient cleaning you do is above and beyond 2st the focus of how you manage each tickets knowing exactly which one is which. and 3rd the attention of seeing a individual troubled from the guests.
@1:35 is a minor thing but speaks volumes. He doesnt scrape the side, only the bottom where theres no chance of any dried or crusty bits getting scraped into the new container
Yes, mistreating: Treating (a person or animal) badly, cruelly, or unfairly. This is a word that exists in the English language and I implore you to expand your vocabulary.
I run a kitchen at a smoked meat kitchen in Washington state. Brisket ribs pork prime rib chicken. On my way to watching the way your kitchen work I have used your smooth techniques to tidy up my kitchen. Cheers mate
Rare seeing another Washingtonian, so far every person I've seen who cooks bbq in this state knows what they're doing. I hope your career proves fruitful
Damn huge respect for the kitchen staff during peak hours, that's why I'm not mad when they take more time to do my food. Look at all they have to do at the same time
this is what my brain needs. people have no idea how stressful this is. But to have a Head Chef with such a calm demeanor makes the environment operate more efficiently because they are comfortable. for example "see how much better that looks, it looks sexy".
those burgers are straight-up simple burgers with no frills. the secret is actually in the 7 year old ex-dairy cow meat, impossible to source meat like that where I live.
i know nothing about any of this and feel like its obvious to anyone this guy is a professional and is respected by those who work with him. awesome content!
@SaiGonz-zt9zj holy macaroni I didn't hear that "fine" the first like 7 times I listened to it lmao, it's also really delayed bro had to think about that answer
I’ve been a chef for 14 years and he is showing exactly how to run a kitchen. Urgency, but calm, criticism but not insulting. Exactly how a kitchen should be run. Too many people think chefs are like Gordon Ramsay, we’re not. Food looked delicious too.
To be fair, Gordan isn't even Gordan. It's a persona for American TV. Watch any of his shit. If you ain't fucking up basic shit pretending to be a professional, he is calm and reasonable with you.
@@dominicfrabotta565you definitely never watch the old footage of him running a kitchen back then
@@ouzydork7071 you should know the context of his behaviour in that video before talking lol
@@dominicfrabotta565 yhea thats treu, there is a couple series of his own kitchen and the only time i tought he was being a dick was when one of his employees drank directly out of a bottle instead of pouring a glass himself, i can kindoff understand why hed get mad but it was a lil over the top
@@hasyy151 so what? You want me to justify that behavior? There's time when he act like a jerk because of the stupidity of the line cook. But that doesn't mean he never did it without any context and just throwing tantrum. So you the one who better think before talking.
10 minutes of this felt exhausting already, can't imagine a whole night at this pace. Kitchen workers just deserve respect, super hard role.
I felt the same
Yeah I don't know how people manage mentally stressful jobs. I can dig holes for 10 hours in 90-100 degree weather but put me on a line of cooks and I'd wanna kill myself lol.
@@strangekitchenappliances2314 different strokes for different folks
I didn't felt that I love cooking, but I'm not a chef. They're doing what they love.
Bro he was just mindlessly playing around organizing things cause he had no orders.. touching the food with his dirty fingers
I love how calm he is in telling one cook that the clam soup isn't thick enough and how one branding needs to be clearer whilst keeping the kitchen nice and tighty. Very respectable.
tidy*
@@David-Matte yes, thank you.
@@David-MatteJust couldnt help yourself could you
@@siimkask14 couldn't*
Sorry, I couldnt help myself :-)
One look and he could tell there were too many clams ("Too much, not thick enoujgh") 😂😂
I was a pastry chef for almost 5 years. I started out at 23 washing dishes then worked my way up to being a kitchen porter then to a commis pastry chef after he quit I was thrown into the deep end. I sadly lost my job due to COVID closing the place I worked at down for good and now in a new career. This video brings back a lot of memories and shows how everyone works as a team to get things done. My old head chef used to say "nothing and nobody is above the food, every plate that goes out that puts a smile on a customers face its all ours, the plate is here because of the dishwashers, the ingredients here because of the kitchen porters, the food because of the chefs, the menu because of me and people get to enjoy it and have a good experience because of the waiters".
never forget us dishwasher indeed! i stop working you stop working!!
@@RealPyro88very true. I was briefly in a kitchen at one point and found that dishwashing isnt just dishwashing. Its a huge workload and you can be good or bad at it. When the main dishwasher was there everything was always clean and the items were left exactly where they needed to be so we didnt have to waste time running around looking for it, which was sometimes the case when the more inexperienced guys had been there.
@@RealPyro88 the most important job no cap
I love how he always tries to make little compliments to the other chefs when he sees something thats nicely done. I imagine this works wonders for team motivation!
the best compliment for a team is not working for a decent wage and not minimal wage.
@@georgzwiebel9585what were you even trying to say here
@@georgzwiebel9585if you knew what goes into opening and running /managing a restaurant you would know the reality.. it’s expensive , if you are getting paid well then that’s a whole nother beast ..
@drown_n I'm sorry but I'd love to know the answer to that also because 🤔 TBH, that comment has 100٪ got me totally confused as well!!
I love that despite being the head chef, you still say yes chef when appropriate. That's leading by example. Creating an environment of respect and courtesy.
respect and understanding and teamwork are the top 3 required skills for being in head cheff position
@@corruptedproject7047i think that’s the basic rule for any leadership position
*almost
@@Thecannibalfrombeyond the kitchen breaks people. You’re never feel more worthless anywhere else
You should be ashamed, not asnwering that kid, such a bad personality you have, God wont let you far away trust.
I am an absolute sucker for people working together like clockwork. I can't describe how amazing this footage is to me. It seems like an honour to be part of your kitchen!
Nothing but respect within this beautiful hierarchy
same here. its amazing on many levels.
This footage was mesmerizing. I didn’t realize i was watching chef run service until it was over. Amazing environment to be in!
I was instructed to be head chef today (because I am in training) and it looks easy but it’s really not. It was the first time that I felt useless in a kitchen. Definitely inspired by this and I hope I can reach this level someday.
Good luck. My colleague said something the other day that resonated with me. "Cooks critique and berate you. Head Chefs build you up and make you better."
We were talking about a cook in our place that has been there for a long time without being promoted to Sous or Head. Great chef, catches people making mistakes all day, but is sulky about it and doesn't care to explain how to do it better next time.
Both of these types give you negative feedback when you do something wrong but only one of them explains in detail what went wrong, how to fix it, and the next time you make the dish, they make it with you. Our Head Chef is strict, gives clear feedback, but is fair and just wants you to become a better cook. For you, for our guests, for your career in the future.
I hope and believe you have the stuff it takes to run a kitchen brigade.
Im sure you can buddy ;) Go for it!
For the record no one who has had a service oriented job should look at any part of this and assume it's easy - every job in a busy restaurant is a sliding scale of getting kicked in the teeth.
They test you if you can pick un the reins ..show your strength and you will be fine..
Keep up the hard work man, you can totally do it! Nothing is easy the first time around, even if you've been a chef for years.
I have a lot of respect for this. I work in the food industry (by no means such a nice restaurant as this), but watching the calm way the entire staff works even through mistakes is really something. It’s very easy to get overwhelmed and shut down.
In my time working in kitchens, I've been at the receiving end of abuse...the way you handled this incredibly busy lunch service is a testament to your integrity and the fact that you treat your fellow chefs as human beings and not as simply cogs in a machine is a model for how kitchens should be run. Thank you for showing this.
Calmer and more coordinated than when I'm cooking for two, in my own home, trying desperately to find where I put the tongs.
Now if that isn't a real feeling. Only to realize that you put the damn things in the sink so you'll need to find a suitable replacement.
@@TheCapitalLetterMjust wash them
my wife recently misplaced the pizza cutter... you should have seen the fiasco
lol my wife would have lost her shit. Lolol
How can an entire crew of 12 keep a kitchen neater than me when I’m cooking for one. Wtf.
"Don't ever touch my checks" that was the most calm way I have every heard that said, yet had so much power behind it that I felt like I did something wrong lol
Sounded like he was also having a chuckle after. Think he was ribbing the guy a little but defo had some levity behind it
yes and the answer, won't do it again sorry chef. strong but calm, love it
timestamp?
@@schwenkbiddrotzer464228:10
@@schwenkbiddrotzer4642around 28:00
The skills you need to develop or already have for this is just unimaginable.
Having a huge crowd watching you and pretty much relying on you and your ability to manage the kitchen.
Was a cook for 5 years. The way you lead the kitchen is very calm, respectable, and organized. Keeping everything tidy even during all the commotion, making sure your brigade knows clearly and concisely what is next on order, they talk to you in tandem, everyone is very relaxed and focused. Textbook. Always the reason I've loved cooking, it's one of the best feelings when everyone can team up and make delicious food. Wonderful video!
No one care bud
@@mryellow9655I care
The feeling of being a leader is amazing and having the people be confident and trust you and to have your back working hard just shows you’re a great person!
i love everything about this channel, I enjoy cooking at home, and I always admire the skill, precision, the fluent constant and quick pace. I like to imagine myself as a home chef, yet these videos always bring me back to the humble reality that I don't compete lol.
I absolutely loved how no matter how busy he was, he still made time to make everything absolutely spotless. It's amazing how neat and organized he was able to keep everything.
It’s so satisfying to watch that doesn’t look like a 40 minute video lol, the calm that the chef irradiate is amazing..
I have never worked in a kitchen before or seen something like this and let me just say it is mesmerizing, intricate, and beautiful! I have so many questions about what's going on and just had a great time watching! Thank you
I'm currently running a kitchen with a line chef and a kitchen hand in a small cafe. This is the first time I'm working as a head chef. Things I learnt by watching these videos are countless. Specially, keep your coolness and being calm but still doing a fast service is very important. And also this is my dream kitchen!!!
Having an open kitchen would be ten times more stressful but this guy takes it in his stride, respect.
It's a nightmare sometimes because all eyes are on you and you can't make a mistake. Behind closed doors I've seen chefs pick food off the floor to use, serve with spoons they've just tasted with, wipe sweat off their face with a rag etc. Most people will never realise how hard this job is for such little money.
@@billy12333nice
@@billy12333 Yeah, I've never seen that in 15 years of cooking, probably because I would not allow it. But still, that's crazy. I've seen shit, but never dropped on floor served type shit. Granted, I've worked for profitable, not failing places.
@@dominicfrabotta565lol damn u sneak roasted him😂
@@billy12333this guy will earn a LOT
Awesome video! These POV service videos are my favourite on the channel followed by the food preparation and making the dishes
I would love to see a few GoPros stuck up in the corners of the kitchen with an omnidirectional mic picking up all of the action for an entire day from prep to clean up.
Go work at the kitchen at that point
I'm sure someone has done this
ruclips.net/video/klfxQuXT66s/видео.htmlsi=hd7Da6dk6PDIqH3o
Okay so it's obviously not real time lol
This would be a cool upgrade for the channel!
u would love the series Bon Appétit does then, they do exactly that but without the prep n clean up tho
This is just artistry in its purest form.
Absolutely stunning
To anyone saying gloves. Gloves make 0 sense in a restaurant. Your hands are going to get dirty regardless. It’s easier and quicker to wash your hands without gloves on.
Yes, gloves give ppl false sense of cleanliness
Yeah, the same people yapping, talking about "how is it high end if they serve burgers and fries" there's a difference between, say, McD's, and TGI Fridays, and this place. It might not be some pretentious fancy place, but it's no fast food joint LMAO.
People also don't realize that gloves leave a residue in your food. It's also much healthier to handle food bare handed.
Just clean your fingernails too
If you would say the same thing even when an Indian chef does it, then I’m with you
i have only done prep work in a small kitchen, and well, the nights we got slammed were nothing like this, this is so much more, i gave y'all mad props for being able to work under pressure!!
I love the small attention to details in everything the chef does and the thought put into the dishes. Particularly the extra sauce that goes on the side with some dishes so that the customer can choose how much they want.
I worked food for a few years when I was younger and I loved it, but I had a talent with computers and knew I could make much more money with them. I still absolutely love cooking, I watch and read about it very often and cook all the time... I still daydream of having a job as a chef sometimes, I love footage like this, really allows us to live vicariously through you. Absolutely amazing service, thanks for creating this, I'd love to eat here some day.
I can feel the pressure of the frier.
he is literally one glance away.
not only that, but a bad sear is one shout away
always receives crits and praise.
good lad.
What a great balance of timing, respect, cleanliness and attention to detail. The action of working in the kitchen and bartending is so satisfying, it is the calm inside of chaos that is addicting.
i just sat down to watch this man work for 40 minutes with all my attention
Getting slammed on the pass and still finding time to grab a hot soapy, swap mep in to clean containers, give advise, tips ans critiques AND send out incredible food… that’s fucking proper chef right there…🙌🏼👌🏼💪🏼👊🏻
This is what a LEADER looks like. 👏
Still doesn't turn the faucet off with a napkin, or towel. Then touches all the food...
@@Acefitsthehandguaranteed the faucet handle is cleaner than your grubby fingers
wouldn't exactly call this slammed lol, his cooks are probably slammed but hes practically on the couch, which is a sign of an extremely well run kitchen. also like 20 health code violations but that's every kitchen
@jessed.3638 we don't have health code violations in the uk mate, that's you yanks. 😉
I work as a food runner at one of these high end restaurants and I can confirm that these chefs are talented. Requires a lot of focus and skill.
The amount of stress that I got just looking at these tickets, thinking about the olden days of working at the always busy fast food joint, finding peace just doing dishes in the back because even though the waters too hot and the dishes are soaked with butter and ketchup and nasty smells in the back, at least you aren’t the head chef. This dude is a champ, my upmost respect, thank you for doing what I can not do
This is the sign of a great leader. Refilling a sauce or washing a dish quick to help someone else when you have a free moment. Asking for things instead of demanding things yields the same results but improves morale. "Would you mind grabbing that for me?" "Could you do me a favor and do this?" It makes you feel like you're actually part of the team and your management cares about you.
my thanks to the chef. as a fellow cook who have a realy hard time concentrating on reading. these video are the only background sound that help me focus. thank you ! love the content also !
Can we get a POV of a Dishwasher worker
Everyone plays a vital role in a busy kitchen
They don't matter for them they're nobody, standing in one place all the time and washing. I think cooks think they're better than them. It's like in the hospital doctor don't care about cleaning staff, it's sad but that what people do all the time "I'm better than you" game all the time everywhere..
@@Voltomess Perfect example at 1:22. The dishwasher is asking the chef why he has a camera, gets completely ignored.
een a chef for 14 years, without a disher ur fucked. No plates, no gear ready no nothing. A well oiled machine requires all gears turning during service. Tho Ill admit to 90% of cooks ive worked with thinks they're jesus in the business, but thats bs. I was the same when i first started.
I worked as a kitchen porter in a small restaurant. It probably would be boring to watch to be honest. But yes of course its important. Every clean plate, utensil u see, is because of them
@@Voltomess the cooks are better than them
thats the entry position
you do that job for a few years, and then you work up into higher level jobs
I love that everything looks so orderly and clean amongst the chaos!
What caps, this was a well organized service. No chaos at all.
@@frankmueller7660 i think he means "chaos" as in just the bussiness
this was so relaxing to watch how calm he is I need to take notes
feel for the guy who said "how are you chef" and didnt get a reponse @11:23. Seem like a good young man, hope you keep that guy.
Truly, I imagine the chef has do much in his mind he can't talk to others unless necessary. But I think everything's alright
can’t really blame the chef, he’s already on a 10 track mind and he’s probably in his own world
he did the same to the guy washing the dishes at 1:18 ! just getting ignored like that is like being left hanging on a high five or fist
This is my opinion, but if you are a head cheff and currently in a rush hour, having many things to think of, would you want to reply to a useless small talk? Even though it could mess up your consentration? Yeah, no.
@@ChristianYuangIf that causes you to lose concentration, then that just means you're weak in the mind.
been a line cook for a long time, stepped off for a while.. watching this makes me miss my old team. props for keeping the stations clean
I can watch 5 hours of this and never be bored
have you seen the film Boiling Point?
have you ever had a girlfriend?
This make me want to upload a 12hr shift
@@uuuultrayour a loser
Not that i eat at high end restaraunts at all, but whenever i dine out i do my best to remember that many hands have taken part in preparing my meal and to be thankful for their service. Respect to everyone from the wait staff to the chef!
28:05 Don't ever touch my check! Yes chef, I will never do it again!
Simp
@@kangarojack3814 ?
Who the fuck does he think he is? I’ll touch them if I feel like touching them.
@@kangarojack3814 Loser behaviour:
It is just insane how much work they do...kudos to you guys
commented many times on how much i love this restaurant friends from cornwall are heading to london this week so iv'e said to them to eat here .I noticed you said please to the kitchen porter when asking to clean the floor ! i started as a kp before chefing little things like that warm my heart
I’m a full time plumber now but I DO NOT miss working the kitchen days. So stressful. I have respect for you all who do this everyday.
Love these slice of life videos. I live and work in Texas, but just for an instance i can see what a chef in a high end restaurant in the heart of London does.
I worked as a waiter in a restaurant/hotel in my neighbourhood and even though I worked at the bar most of the time in a different part of the building, I worked in the restaurant for a few weeks and the suffering was undescribable. The stress for me was sometimes too much and I almost broke down a couple of times. Most of the other waiters were old idiots who don't care for a teenager who will be there and gone in a few months. Same for the head of the establishment. But this video reminded me of the cooks and 1 waiter who actually treated me as a human and a real person. That waiter Martin, he would joke around me when he could and call me funny names, not in a rude way. We would talk about football and how his son is a goalkeeper. He actually helped me and with his help I learned a lot. Also the cooks, of those in the morning shift I only really got to know the dish guy. But in the afternoon shift I got to know the head of the kitchen, a Albanian, buff and a sweet guy. He always asked me if Im hungry and what would I want to eat. Same for the female chef. Those few moment where there was no work, when we would chill in the "smoking room" I felt like we were a family. Sometimes I miss those moment, but I wont do something similar Im sure of it.
Only the strong survive
As long as you are committed and show that, most likely someone will help, they also want you to be able be efficient so there is less pressure cause when it gets understaffed for whatever reason then everyone has to fill in the rest of the work and pull through.
That just flew by, I was so engrossed! Absolutely mesmerising.
11:22 "how are you chef?" feels bad man, didnt get a reply
Doesn’t want to jinx his mood
no fuckin about, chef could be sad ,heartbroken, in pain; still gotta do what you gotta do
Doesn't he say "fine" at 11:29?
@@danboldt pretty sure he said 'there we go - nice' in response to the food he was working on
There was a couple of time people asked him questions and he’s like nah no time for that 😂
It's like a symphony in that kitchen. I don't know anything about the kitchen, but this was so impressive and satisfying to watch.
I finally have a video to show people who don't comprehend how much equipment and staff it takes to make this concept of high end they have actually run. It's wild how many managers have this as their vision, while they have no service staff, 50% broken equipment and a single line cook.
I miss working in a restaurant being that cog in the machine. It feels great when everyone works great together and everything comes out excellent within a timely manner.
But feels like hell when it doesn’t
I feel most things that require cohesiveness tends to feel amazing to be a part of when all works but sucks when things fail or mess up
@@wasabigamer9235 you just always need to remind yourself that these things happen in life, embrace the chaos and do your best
I really love this channel. What I do miss are the pov's of the chefs in the restaurant. We need more of those.
i hope respect is given to the dishwasher without him yall wouldn't be able to run but good job running the kitchen how it is suppose to be
Just watching a few minutes of this video proves to me that I just could never. I've worked in restaurants, but never on the line. I've definitely learned A LOT when it comes to food because it's just natural to pick up on things. I move like a chef in my kitchen cooking for myself, but if I was ever on the damn line I would crumble under pressure in two minutes. There's no way I could do any of this with the type of accuracy and speed. Hats off to anyone working a line at all. I don't care if you're working fine dining, or a short order cook, you just have a talent that I couldn't even imagine having.
It’s so strange to see the behind the scenes of something like this because it’s chaotic like I assumed it would be but this is controlled chaos not uncontrolled chaos
11:23 bro ask "how are you chef?" and get fully blanked lool
I love how the plates are lined up with the tickets, very organized, love it
this was inspiring. my first viewing of a truly accurate service video. beautiful orchestration of movement and crew. thank you for posting.
This restaurant has fast ended up on my bucket list. Number 1. Their style exemplifies what I've always aimed for as a Chef. Kudos boys and girls.
Feels like I'm waiting for my salary after watching full clip
im currently in chef training at my current restaurant by no means high end at all but the utter chaos and insane pressure they put on you is crazy from FOH and BOH for a low end establishment, everyone in this video is so calm and collected i'd love to learn under a team like this so coordinated and attentive to detail, seems like a great work environment.
Awesome! Would love to see a video explaining al the different roles in the kitchen during service!
ruclips.net/video/pkQ50oXPQ4A/видео.html "Every Single Job in a Michelin-Starred Kitchen | Bon Appétit"
From my limited kitchen experience, this looks 10x better than any place I’ve worked at. Everything is clean, nobody’s rushing in a problematic way, everyone is communicating, it’s fantastic.
I know some people see this and think it’s exhausting, and that’s because it is, but nights like this go by pretty quick. I once worked a 14 hour shift where the first 3 hours dragged, and then it felt like I blinked and it was time to close.
Question: what was the point in switching the sauces from the old container to the new containers at around the 1:50-2:00 mark? Isn't it just going to get dirty anyway and time can be better spent elsewhere?
Not criticizing. I have no kitchen experience and am genuinely trying to learn.
The sauce on the sides of the container are oxidized which make it crusty and overall not very nice to eat. It was most likely not changed since last service which is pretty important because bacteria thrive on those spots
After graduating from high school in 1969, I worked as a dishwasher at a high end restaurant in Montreal in the Summer before entering university in the Fall.
The chefs at the Lapanina Restaurant treated us dishwashers like dirt.
That is their tradition. As they very pompously like to say: "The cream rises to the top".
I kinda saw it as a jump into the deep end. You start at the bottom and have to earn your respect. In many ways a dishwasher is the worst job. But once you prove you can handle it and move up the ladder you get more respect. Like many have said on this issue its a hierarchy, if you cant handle the bottom you cant handle the rest. That being said all roles are equally important
1:37 I'm clueless about cooking, but could someone explain to me why he's transferring these sauces to a different container over here?
not a chef, my guess it to avoid any dried/old parts getting used.
@@SekaarMC seems like it cause he doesn't finish the sauce stuck in the side of it
2:59 I saw him hesitate a bit, did he had to give the bottle back a certain way?
Yes give it to him the wrong way an your fired
Was in the industry from 2010-2017. Still miss the fun and rush whenever i see a video like this
I’ve worked in Japanese cuisine for about 8 years. Watching chefs outside of Japanese cuisine is very interesting and something I can learn and bring to the table. Head chef is extremely intentional. Intentional with plating, food being at a certain temp and ready to be sent out in a timely manner. The thought process of time management and communication is insane. A lot I can add on but overall, beautiful work!
These videos give me chills
dude I'm impressed with 3 things I find myself struggling with a lot.
1st the amount of efficient cleaning you do is above and beyond
2st the focus of how you manage each tickets knowing exactly which one is which.
and 3rd the attention of seeing a individual troubled from the guests.
i'm currently working my way up to sous chef. i got three people under me and an on call extra. do you have any tips for someone trying to move up????
No
This is such healthy communication it makes it so smooth to watch
This is the best advert you could ever do for your restaurant. I'm a Yank but if I'm ever in London I'll be stopping by.
Would love to see another pastry chef POV!
Same!
@1:35 is a minor thing but speaks volumes. He doesnt scrape the side, only the bottom where theres no chance of any dried or crusty bits getting scraped into the new container
After watching so many of these videos, I think I could plate most of the dishes.
poor dishwasher straight ignored :(
@@dagzeugenio8951mistreating? 😂
Yes, mistreating: Treating (a person or animal) badly, cruelly, or unfairly.
This is a word that exists in the English language and I implore you to expand your vocabulary.
lmfao completely ignored that dishwasher when he was getting the soap
They're foreigners
And?@@uuuultra
@@uuuultra So?.. What are you implying?
I love this kitchen. I work at a local Italian restaurant in Ontario and our kitchen is small but we always put out good food.
name
Every day must feel so good and rewarding. I see nothing but respect and the epitome of teamwork.
Thank you chef and your team for letting us into your kitchen. This was soo cool. I would never be able to work at this speed.
I'd be curious to know more about that deep fried cauliflower and what it tastes like
5:02, server moves ticket, chef moves it back. 😂
Tell me everything I need to know about this chef 🤣
I run a kitchen at a smoked meat kitchen in Washington state. Brisket ribs pork prime rib chicken. On my way to watching the way your kitchen work I have used your smooth techniques to tidy up my kitchen. Cheers mate
Rare seeing another Washingtonian, so far every person I've seen who cooks bbq in this state knows what they're doing. I hope your career proves fruitful
Damn huge respect for the kitchen staff during peak hours, that's why I'm not mad when they take more time to do my food. Look at all they have to do at the same time
this is what my brain needs. people have no idea how stressful this is. But to have a Head Chef with such a calm demeanor makes the environment operate more efficiently because they are comfortable. for example "see how much better that looks, it looks sexy".
What is he doing when he puts the food above on like a shelf, is there a heater there to keep food warm
Yeah, it's called a Salamander. It's a broiler that keeps the food warm and has a higher rack to broil it as well.
@@johnmiranda1512 thank you for the kind response
did u totally just ignore the dude doing the dishes?
Yeah I thought so too….
Maybe he winked at him maybe he didnt hear him, maybe he was lost in his own thoughts. Don’t judge to fast
@@piratesrevolution7614 By replying he could actually lose focus on what he was doing.
As always, those Fallow burger buns look divine. I NEED a recipe!
those burgers are straight-up simple burgers with no frills. the secret is actually in the 7 year old ex-dairy cow meat, impossible to source meat like that where I live.
denied
i know nothing about any of this and feel like its obvious to anyone this guy is a professional and is respected by those who work with him. awesome content!
I like how he also kept things clean. None of his movements were wasted.
1:20 could have at least answered him man that's not cool
Whaddya expect? It's a rush hour, no time for useless talk.
@@ChristianYuang 🙄🙄🙄
11:20 poor guy got totally ignored
There's always that one person, sadly
Bruh he respond : fine. Did you hear it ????
@SaiGonz-zt9zj holy macaroni I didn't hear that "fine" the first like 7 times I listened to it lmao, it's also really delayed bro had to think about that answer
can hear the stress in your voice today chef. you sound like me every day 😆
The second one of these I’ve casually clicked on and been glued to for the entire duration. Fabulous work. Music.
This is extremely impressive but we must acknowledge how a good team makes the entire operation run flawlessly.