I dont know why I do this to myself. I work 16 hour shifts in my kitchen only to come home and watch 47 minutes of someone else in a kitchen . Love your videos dude. As I say to any chef, look after you mental health, and drink plenty of water
I used to hear it in my sleep and jolt up. Hearing it in a restaurant that I was eating at always grabbed my attention and would know hard they were getting hammered.😅
This is beautiful... As someone that has been in the industry for 13 years and done everything from the dishes to management I still get impressed and happy when I see talented and well trained kitchens working a busy service this cleanly! Well done and great representation on how a busy kitchen looks and should work!
I've heard that the money is not the best in these jobs. I had a mate running a golf resort up in Scotland long hours when your brotke the pay day it was like £11 an hour
@@thechunkyone7118 Well there is almost no one that got into this industry and stuck around that did it for just the money... You don't get rich from this type of work unless you open upp your own place and have success there but you can def make some good money if you're talented and passionate with both salaries and tips/service charge. But what you do get is a job where you get to be creative, social and you make friends from colleges that can get closer then your family cause you spend so much time with each other.
I miss the sweaty organized chaos of a well run kitchen. Incredibly satisfying when you're damp and drained, sucking down a cigarette by the dumpster after it all.
This is super cool, showing people what real kitchens look like. Many outside the industry, only see it from the perspective of very staged cooking shows or romanticized movies.
This is nothing like a normal kitchen, this is a perfect kitchen. Most of the kitchens Iv worked in are people yelling all the time and people exhausted from working to hard.
If anyone is wondering the dishes I believe he is cooking are corn ribs with lime and kombu seasoning, caramelized cauliflower croquetas with black garlic mayo and bermondsey cheese, flamed mussels with bacon butter sauce, pickled lemon, and parsley, and a smoked cod’s head with sriracha sauce and leek oil.
Never heard of corn ribs before. Thanks for the info, I wasn’t sure what I was looking at there but apparently they’re quite tasty despite looking like fried centipedes 😆
@@Voiceoftheseed I could be wrong but I think it might be just when the small amount of cold water that is on the mussels hits the very hot oil in the pan, it spits and the oil catches fire from the gas flame. This is why you don't try and put out oil fires in your home kitchen by pouring water on them, rather smother them with a damp cloth.
This guy is a machine. Favorite part is him cleaning his work area as he goes... Fry station can get really nasty and unsafe very quickly. That's professional level shiz right there.
I work in a really busy but low stakes kitchen job. I always thought that was what I was meant for but your channel makes me wanna work more high end. Keep up the good content, chef
This is amazing and gives me anxiety. Cooking professionally is absolutely a lifestyle choice. Maximum respect to chefs, cooks and everyone in the food service industry who choose this line of work. You’re amazing.
Just got off a 10 hrs shift at a small restaurant and this is so much smoother than what I’m use to. So relaxing to watch . Could I last, eh prob after screwing up a couple times lol
No. The answer to "Could You Hack it as a Chef at a Top London Restaurant" is no I could not. BUT I love cooking and I love your videos so much! I would like many more courses of this dish! Thank you so much for making them!
you'd be surprised how fast you can adapt. I worked in a kfc kitchen that took pride in the work at a busy mall and it looked a lot like this, but with much simpler cooking and also doing a few other people's jobs here and there
also we ran like 100-200 meters every 4-5 hours or more often if it was super busy, to get plastic trays. I walked the fastest so I was always tasked with it, which meant that in the middle of doing anything else I had to drop everything and RUN.
I worked as a cook when I was 17, worst job I’ve ever had, the stress is next level 😂 so fast paced, I could barely keep up, Respect to anyone who does this day in and day out for a living.
It seems chaotic at first, but all chefs have their own select parts of the menu that they are responsible for. After a while it becomes more about getting into a good rhythm.
All jobs that are not dealing with people I find are like this. Finding the right pattern sticks to it, while mistakes appear to learn the best ways to deal with them, so next time it's just a shrug off
Very nice POV video, there is something that I love about being a chef. Weirdly enough I can compare it to a video game experience, because you are in constant engagement, you never run out of stuff to do, it just keeps you in a flow state all day. It can be pretty demanding, but if you get used to it, you'll never feel bored on the job for sure.
i always compared it to like biking downhill in the woods, constantly making quick decisions and actions for hours at a time, it is fun and gets the adrenaline going, but doing it 5-6 days a week is brutal unless that is your lifes passion
I remember when I worked in a busy restaurant, the night would like it would be over INSTANTLY. One of the only positive aspects of the job. Hope I never have to do it again.
These videos are so interesting to see through the eyes of a chef and the amount of hustle and bustle. No TV chef glory, just real life passionate grind.
as a server at an upscale restaurant this video is very satisfying and eye-opening to me. love the way you get into a groove and keep up with volume in a calm manor.
I like to cook (as a hobby). And I've had friends and girlfriends ask me why I never became a chef. I'm always surprised at how many people believe it would be any fun in a commercial kitchen with the fast pace and relatively low wages.
The wages are low because you work so much overtime ha! It's fun and rewarding. It's one of the few careers you can get into and always have something to learn. Not only is it rewarding to serve good food that most people could not recreate but It'd very slef rewarding because in thr right environment your always improving your skills and you can actually feel smell and taste how much better your have gotten each time! Money isn't everything in life.
This was really, really cool. That was only a fraction of a service, so I can only imagine how intense it must be day-to-day, full service to full service. There are stress similarities to other jobs I've worked, but nothing that was also so physically demanding. I can't wait to watch more!
the constant cleaning as you work is sooooooo satisfying to watch, just so much respect for your kitchen and all of the amazing chefs you lead ❤ i would be honored to get to eat your food
thank you so much for doing these! After working in fine dining for a few years, i abxolutely find this so soothing to have on while im doing my desk job :) ...and beautiful job running the kitchen smoothly, quietly, AND politely!
The only reason i got into working in restaurants is cause i got my insperation from Chef Gordon Ramsay. Can't explain it but when you have a passion to work with food it is definitley an awesome experience! Awesome video keep up the hard work!
As a person who currently works in the chain restaurant industry. I would much rather be in this environment, where the chefs can actually take their time and making sure the food is good rather than pushing out hundreds of tickets in a shift.
The saying goes. Slow is smooth, smooth is fast. I work in an open kitchen, busting it over a wood fire oven doing pizza’s, entree’s, and appetizers from the hearth. The idea of “cooking faster” is a bit of an oxymoron. The real thought to have is “how can I be more efficient?”
im a souse chef but i work in a small restaurant it is nice to see a point of view of a big restaurant with busy service. i quite learned something how he was handeling stuff in his area of cooking. and might use that knowledge myself in the future
My friend asked me once why cook/chef movies are getting dark now. Its because its hard AF and i think more people are starting to realize and respect the craftsmanship in this career path, something i can appreciate
I'm assuming this is irony. Just the first five minutes see how he is always blocked by others when delivering food to the counter etc. Terrible layout.
I’ve done similar things cooking. Lunch or dinner rush in some kitchens hit like a tsunami. With practice, incredible timing and incredible short-term memory it can be done. It must have been prepped with care, everything handy. Nobody in the way, clear communication, well-ventilated, lots of water handy.
Man.. watching these guys make me work in a restaurant. I would be very proud if i could work like these guys. Many of us viewers love to cook and many of us actually cook on a daily basis. And watching fallow's videos is so relaxing and pleasing to the eyes and soul. Proud of you guys. ❤❤❤
Its stressful, often times degrading work, getting rushed and insulted from waiters, managers and other cooks, If you want to make it you have to know how to cook for many orders How to work fast and clean how to not take anything personal and also not depend on the approval of others
Spend 1 day as a dish pig and you'll see everything, experience the rush and probably leave before service finishes 😂 If you want to enjoy cooking don't become a Chef
If you're wanting ideas for videos, show us how some of these dishes go from prep to finished product. Those croquettes, for instance, in a freezer drawer, I'm assuming, before they go into the fryer. How'd you make them? And then what are they served with to make the finished dish? That's just one example.
Your kitchen works well , orders and cleaning as you go, consistently and presentation are shining here. I worked as a chef in a busy restaurant for over a decade,and I can see the pride in your work as I once did! Kudos
just got my first chef job in a small restaurant. It is definitely not what I excepted from a chef job. But it is sooo worth it. I work 13 hour shifts. Come home, make a small dinner and watch your videos, don't know why I watch someone else cook after I've just cooked for 13 hours, but I just do.
this might seem like he is working at a 110% level. but in reality this is a very slow, smooth methodical practice that becomes second nature . its just like riding a bike. You dont think - you just do it. I do appreciate the work and effort you put into these videos. Thank you for sharing.
Backs please. You've honestly nailed it man this just looks like a natural Thursday lunch rush or maybe pre-rush before dinner service. It's not really hard to be a chef/line cook man the real thing is all the knowledge you gather on the way that makes you superior honestly.
Honestly this looks so easy compared to my kitchen. The key difference is that you're fully staffed and the cooks are well trained. I have to run my station and two others as well because the cooks we do have are lazy and theyd rather stick to one station, go out to smoke, or "do prep" which means they pretend to be doing something important.
This guy has 4 dishes to prepare… he should be bored out of his mind. Nobody seeing all the corn going in the trashbin ? Good job keeping everything clean though, but then again, not that you don’t have the time
Time to find a new job mate. Don’t stay if you’re miserable or not appreciated. Especially if you’re under 30 go to the best restaurant in town and ask for a job and work your way up
I work in a high volume restaurant and the thing Im trying to learn is how to work clean and fast. Where I work you have to wear gloves so it definitely made me freak out watching this and the 2 second hand washes but at least it was being done alot. I really liked the wipe downs with the linen and that ninth pan with the paper towels. Also really liked how deliberate the chef was when plating that (fried kale leaf?) garnish on the croquettes and that third pan setup with the garnish/cheese/sauce/microplane. Also I really want that wisk at 39:00
I was thinking the same thing. At 4:59, he handles the trash can and "washes" his hands by rinsing them under water for 2 seconds. Proceeds to handle loads of other things like cooked food and potential allergens like raw shellfish and simply rinses his fingers for 2 seconds under water. I don't care how good of a chef you are, if you don't practice basic hygiene, your food is disgusting.
@@calvinc7196 I got to give these people props though because they put it on the Internet where we can analyze every detail and they are all working very clean. Put a camera in most restaurants and you will see a lot of cross contamination and mess ups. Also depends where you are there are different standards
@@dux8529 I suppose they get some credit for recording every single action but it really isn't that hard to justify a proper hand wash. A 2 second hand wash could easily be a 5 second wash with some soap. I don't really see any reason why soap couldn't have been used once in an entire 47 minute span of time.
@@calvinc7196you should really never eat out if you're this crazy about how many seconds the chef washed his hands. We're busy and don't have time to lather from elbow to fingers every 30 seconds nor is that even remotely necessary from a hygiene standpoint.
That towel they used is a sponge of bacteria considering no one used soap to wash hands and the towel was kept in a 9th pan by the fryer. He also touched uncooked food then ready to eat food with no handwashing multiple times, this is gross tbh
@@johndillinger519ontrary to popular belief gloves are NOT needed before touching absolutely everything. It’s a waste of time and could mean the difference in getting food out in a timely manner. Especially for food that is going to be cooked and exposed to high heat anyways. And the towels they use are likely soaked in sanitizer, by the fryer is probably one of the better spots too especially in a kitchen of this volume. Never eat out if you’re scared of people touching your food, it happens even in the highest of class restaurants.
@@XxnextrekXx2000 I worked in the industry for a decade, he didn't wash his hands with soap and I didn't say gloves at all. If the 30 seconds it takes to properly was your hands after touching uncooked food before touching cooked food is getting you in the weeds your prep wasn't perfect hence the poor results. Keeping your hands clean is paramount, always has, always will. There was also not a single labeled sani bucket by that fry station so most likely it wasn't, unless in the UK you're allowed to put sani water in unlabeled easily confused 9th pans. They are usually red, and not directly next to food. He also ran that same towel under tap water multiple times. I regularly eat at places with James Beard awards with open kitchens and they use soap to wash their hands.
@@johndillinger519 you sound like a Karen and a stick in the mud. Hygiene standards are different in every country, people have cooked and prepared foods in a variety of ways and standards across history, no one is that sickly.
@@johndillinger519then again he is only cooking four things and in a well staffed kitchen, Guy most def has time to wash his hands better rather then a 2 second rince 😂
15:08 Okay I know this must be natural in a restaurant kitchen but there’s something so delightful about the POV chef opening a drawer to get some ingredients and another chef going “Hold on I need some of that” and ducking in with a spoon too
To answer the question in the videos title... yes. Providing I could run and cry 20 times a day from the stress of working in a professional kitchen. You guys are amazing.
I love these videos I was a busser (I did it part time at age 27 to 33 so I took it serious) I came in with no experience cuz I needed something to do to get out of a bad living situation. TMI but the POINT is, I also did some kitchen prep, dishwasher a dozen or so times, some shucking, but I became the fastest most fucking ELITE busser. I miss restaurants so bad LOVE these videos 💯 👍 👌 🍳
@@dystopia2386 They are trying to fulfill an order, but the croquettes keep breaking up in the fryer. You can see him throwing them out because they have fallen apart. He had to make at least 3 batches before he got some good enough to serve. Meanwhile, more orders for croquettes are coming in.
Oh how I miss running a section in a kitchen. Heck, it's hard to even find enough staff to run a kitchen outside of major cities, let alone enough to have sections 😅
My favorite place was Sautee with an 8 burner stove all going at the same time during the rush and having ppl say how good I was to keep the food moving and timing my dishes with the rest of the food! I kinda miss it!
@@cookieking1996 I guess it’s just up close it would feel like a breach of privacy although they would be allowed it’s just allowing there guests a fair amount of privacy although obviously there will be cctv
The movement of the camera makes it a tad hard to watch at length (kinda induces a motion-sickness), but it's mesmerizing to watch someone working with such precision and intent in such a hectic, cramped environment.
I am a designer and illustrator and I have a t-shirt brand and an online store, that is, a completely different area from this video, however, I like to observe the patterns, procedures and processes within the kitchen, as it inspires and motivates me to organize and discover the best processes in my area. So, I thank you,l. From Brazil.
This is impressive, but it's so smooth. The true test is working at restaurants that are understaffed (the true experience out here) and nowhere near prepped like this, mostly because there's not enough staff or the management thinks it works just fine. That is way harder and much more stressful... and more realistic.
Yup. Having to stop and literally do prep with 40 checks hanging because your prep guy was too lazy to do their job properly. Also somebody called off and you're shorthanded. This is a dream in comparison.
I wouldn't be comfortable working high octane with as little communication as there seems to be here, but looks like this guy has been doing this for quite some time so it might just be the routine shining through
Chefs, just a question out curiosity , what are those fried looking corns things? Are the corn or octopus legs? Also, why throwing away the rest of the batch?
On the ticket they were corn ribs alongside cauli croquettes. They looked like young corn sliced in half (maybe seasoned/charred first) as prep and then deep fried. He's throwing the rest away because it'd be like serving cold stale fries as part of a future someone's dish; no.
Chefs, when will you make a video about what its like to own a restaurant buisness like an in depth of how things run in finance wise and labor cost and food cost. thank you and I love your works :D
It's wild that everyone is so impressed. This person is good, but they're not being asked to do thatttt much. Maybe I've worked in some sweat shops and I don't know it. In several kitchens I've rocked a 6 burner stove of saute items along with watching an oven and salamader. This person is mostly manning a deep fryer and one burner? Again, not taking away from this person who does great work and cleans as they go. I wish restaurants were like this when I worked in them.
No you're right. This is nothing working in poorly run restaurants where you're short staffed, everything is disorganized, prep isn't done properly and you're working 2-3 stations while getting slammed is the reality for a lot of people in the industry. This is light work.
Yeah man this is light work, I hope no one is thinking they want to work in this industry after seeing this 🤣🤣 Shit pay and pretty much the hardest work you can do.
I probably should’ve watched this on a larger screen. I had no idea that was corn he was frying until I read the description and saw this comment. So simple and yet such a good idea.
I imagine, following one dish from prep or even from the production of the ingredients to the customer, all in first person. Some people might even have some kind of realisation.😄
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I dont know why I do this to myself. I work 16 hour shifts in my kitchen only to come home and watch 47 minutes of someone else in a kitchen . Love your videos dude. As I say to any chef, look after you mental health, and drink plenty of water
Yes mateeewe I do the same fucking thing 😂 il cook all day then watch someone els do it for 47 minutes
You’re locked in man
Sounds horrible
Haha same here!
Because they work good and it's always fascinating looking people who now there job
God, the sound of the printer. I haven't worked in a kitchen for 10 years, but that constant printing of tickets will always strike fear in my heart.
I've been out of the industry for nearly 10 years now and that sound instantly gets my heart going, ready for chaos.
Same here 🤣
I love the sound. Time to fkn rock!
I miss that chaos
I used to hear it in my sleep and jolt up. Hearing it in a restaurant that I was eating at always grabbed my attention and would know hard they were getting hammered.😅
This is beautiful... As someone that has been in the industry for 13 years and done everything from the dishes to management I still get impressed and happy when I see talented and well trained kitchens working a busy service this cleanly! Well done and great representation on how a busy kitchen looks and should work!
I've heard that the money is not the best in these jobs. I had a mate running a golf resort up in Scotland long hours when your brotke the pay day it was like £11 an hour
@@thechunkyone7118 Well there is almost no one that got into this industry and stuck around that did it for just the money... You don't get rich from this type of work unless you open upp your own place and have success there but you can def make some good money if you're talented and passionate with both salaries and tips/service charge. But what you do get is a job where you get to be creative, social and you make friends from colleges that can get closer then your family cause you spend so much time with each other.
7:03-7:06 made me cringe
I miss the sweaty organized chaos of a well run kitchen. Incredibly satisfying when you're damp and drained, sucking down a cigarette by the dumpster after it all.
this guy is a total hack and not a professional at all lol
This is super cool, showing people what real kitchens look like.
Many outside the industry, only see it from the perspective of very staged cooking shows or romanticized movies.
This is nothing like a normal kitchen, this is a perfect kitchen. Most of the kitchens Iv worked in are people yelling all the time and people exhausted from working to hard.
Should invest in some tongs
@@LadyBoyToby the under staffed business epidemic doesn't help.
This is dirtiest food place ever.
@@Ghorda9 Agreed!
If anyone is wondering the dishes I believe he is cooking are corn ribs with lime and kombu seasoning, caramelized cauliflower croquetas with black garlic mayo and bermondsey cheese, flamed mussels with bacon butter sauce, pickled lemon, and parsley, and a smoked cod’s head with sriracha sauce and leek oil.
all those sound so good :o
Never heard of corn ribs before. Thanks for the info, I wasn’t sure what I was looking at there but apparently they’re quite tasty despite looking like fried centipedes 😆
Why when he fires the muscles do they actually set on fire? Do they soak them in alcohol because I don’t see him add it
@@Voiceoftheseed I could be wrong but I think it might be just when the small amount of cold water that is on the mussels hits the very hot oil in the pan, it spits and the oil catches fire from the gas flame. This is why you don't try and put out oil fires in your home kitchen by pouring water on them, rather smother them with a damp cloth.
@@DallasGraveshahaha 😂
Yeah, that's quite relaxed so far, nicely prepped up, plenty of staff, clean, fast and organised.
Worst thing always is understaffing...then thats when the fun really starts
@@supersaiyanjin2199 yeah ya not wrong there mate
I feel the same. I cook in a greasy spoon by myself often. Breakfast, lunch, and dinner all day. This honestly is nothing to me.
Mister Howdy nothing looks hard for us line cook goblins
Clean? 10 seconds in there is bare hand contact. Where yo tongs
This guy is a machine. Favorite part is him cleaning his work area as he goes... Fry station can get really nasty and unsafe very quickly. That's professional level shiz right there.
The meat thermometer tho….
If you got time to lean, you got time to clean
all for the camera
@@Grif921 the kitchen is super open, some of the tables are practically on the pass, they keep it this clean cameras or not.
He could improve how he wipes and then how he spends more time "cleaning" the cloth than using it
My idea of unwinding after work is getting obliterated and watching these videos. I’m so relaxed :))
I work in a really busy but low stakes kitchen job. I always thought that was what I was meant for but your channel makes me wanna work more high end. Keep up the good content, chef
just say McDonalds bro
@@brownie3454could be a line cook at literally any restaurant and prolly isn’t known worldwide so he didn’t mention the name
@@Bullshittt sir, this is a Wendy’s.
@@brownie3454 Burger King 💯
Give it a shot bro. It's a whole new animal to tame
This is amazing and gives me anxiety. Cooking professionally is absolutely a lifestyle choice. Maximum respect to chefs, cooks and everyone in the food service industry who choose this line of work. You’re amazing.
Just got off a 10 hrs shift at a small restaurant and this is so much smoother than what I’m use to. So relaxing to watch . Could I last, eh prob after screwing up a couple times lol
No. The answer to "Could You Hack it as a Chef at a Top London Restaurant" is no I could not. BUT I love cooking and I love your videos so much! I would like many more courses of this dish! Thank you so much for making them!
you'd be surprised how fast you can adapt. I worked in a kfc kitchen that took pride in the work at a busy mall and it looked a lot like this, but with much simpler cooking and also doing a few other people's jobs here and there
also we ran like 100-200 meters every 4-5 hours or more often if it was super busy, to get plastic trays. I walked the fastest so I was always tasked with it, which meant that in the middle of doing anything else I had to drop everything and RUN.
I worked as a cook when I was 17, worst job I’ve ever had, the stress is next level 😂 so fast paced, I could barely keep up, Respect to anyone who does this day in and day out for a living.
It seems chaotic at first, but all chefs have their own select parts of the menu that they are responsible for. After a while it becomes more about getting into a good rhythm.
Yes and timing everything correctly which is a part of that rhythm
All jobs that are not dealing with people I find are like this. Finding the right pattern sticks to it, while mistakes appear to learn the best ways to deal with them, so next time it's just a shrug off
The rythmis always controled by a chef, just like how a conductor controlls an orchestra
The dance. When everyone knows and does their part it’s almost seamless and very little needs to be spoken.
Very nice POV video, there is something that I love about being a chef.
Weirdly enough I can compare it to a video game experience, because you are in constant engagement,
you never run out of stuff to do, it just keeps you in a flow state all day.
It can be pretty demanding, but if you get used to it, you'll never feel bored on the job for sure.
i always compared it to like biking downhill in the woods, constantly making quick decisions and actions for hours at a time, it is fun and gets the adrenaline going, but doing it 5-6 days a week is brutal unless that is your lifes passion
@@karmaceutical3963 Well said
I remember when I worked in a busy restaurant, the night would like it would be over INSTANTLY. One of the only positive aspects of the job. Hope I never have to do it again.
im burning the frozen pizza in the oven while playing video games. i dont think i can hack it in life at all
It's because your a little wee boy.
Brilliant 😂😂
Bruh☠️
You and me both brotha
It is what it is
The mental planning , timing , for some many meals at a time is amazing
Beautiful work my friend ❤️
These videos are so interesting to see through the eyes of a chef and the amount of hustle and bustle. No TV chef glory, just real life passionate grind.
as a server at an upscale restaurant this video is very satisfying and eye-opening to me. love the way you get into a groove and keep up with volume in a calm manor.
I like to cook (as a hobby). And I've had friends and girlfriends ask me why I never became a chef. I'm always surprised at how many people believe it would be any fun in a commercial kitchen with the fast pace and relatively low wages.
It’s fun with the right people
The wages are low because you work so much overtime ha! It's fun and rewarding. It's one of the few careers you can get into and always have something to learn. Not only is it rewarding to serve good food that most people could not recreate but It'd very slef rewarding because in thr right environment your always improving your skills and you can actually feel smell and taste how much better your have gotten each time! Money isn't everything in life.
Amazing! Controlled chaos! For that much volume, the kitchen is very clean. Love the "clean as you go."
people who dont clean as they go are lazy slobs idc
This seems like a very manageable station as a professional cook obviously. I like how organized it is. Would love to see the other stations!
This made me hungry. Immediately concocted my best dish of mature cheddar and pastrami on crap white bread with a side of cheesy puffs 👌
ayyyy top chef
I used to work in a kitchen with a lot of yelling in it, so it's refreshing to see calm communication while being efficient
No orders yelled out. Ticket machine goes to each station.
maybe don’t yell so much bro
This was really, really cool. That was only a fraction of a service, so I can only imagine how intense it must be day-to-day, full service to full service. There are stress similarities to other jobs I've worked, but nothing that was also so physically demanding. I can't wait to watch more!
the constant cleaning as you work is sooooooo satisfying to watch, just so much respect for your kitchen and all of the amazing chefs you lead ❤ i would be honored to get to eat your food
His plating so that the expo doesn't have to fix anything and can get the items right to the servers is exquisite.
thank you so much for doing these! After working in fine dining for a few years, i abxolutely find this so soothing to have on while im doing my desk job :) ...and beautiful job running the kitchen smoothly, quietly, AND politely!
granted, we cannot hear inside the walk-in...lol
YESSS!! Keep the service videos coming! 👍🏼👍🏼
The only reason i got into working in restaurants is cause i got my insperation from Chef Gordon Ramsay. Can't explain it but when you have a passion to work with food it is definitley an awesome experience! Awesome video keep up the hard work!
As a person who currently works in the chain restaurant industry. I would much rather be in this environment, where the chefs can actually take their time and making sure the food is good rather than pushing out hundreds of tickets in a shift.
The saying goes. Slow is smooth, smooth is fast. I work in an open kitchen, busting it over a wood fire oven doing pizza’s, entree’s, and appetizers from the hearth.
The idea of “cooking faster” is a bit of an oxymoron. The real thought to have is “how can I be more efficient?”
@@apothecurio This, this dude knows also knows to use soap when washing your hands.
@@apothecuriopizza isnt real food lol you arent a chef
Nice to see the same attention to cleanliness pervades all stations
im a souse chef but i work in a small restaurant it is nice to see a point of view of a big restaurant with busy service. i quite learned something how he was handeling stuff in his area of cooking. and might use that knowledge myself in the future
My friend asked me once why cook/chef movies are getting dark now. Its because its hard AF and i think more people are starting to realize and respect the craftsmanship in this career path, something i can appreciate
What he surprises me the most is how he doesn’t need a timer for anything, what a guy
temperature all you need. time is an illusion
This is an amazingly well-thought out kitchen layout.
No it’s not 😂
I'm assuming this is irony. Just the first five minutes see how he is always blocked by others when delivering food to the counter etc. Terrible layout.
@@herman751 disagree- the volume these two executive chefs crank out, easily, and without stress is likely due to its workflow and process.
@@herman751a quick pat on the back is all that’s needed. don’t be such a sissy
I’ve done similar things cooking. Lunch or dinner rush in some kitchens hit like a tsunami. With practice, incredible timing and incredible short-term memory it can be done. It must have been prepped with care, everything handy. Nobody in the way, clear communication, well-ventilated, lots of water handy.
Man.. watching these guys make me work in a restaurant. I would be very proud if i could work like these guys. Many of us viewers love to cook and many of us actually cook on a daily basis. And watching fallow's videos is so relaxing and pleasing to the eyes and soul. Proud of you guys. ❤❤❤
Its stressful, often times degrading work, getting rushed and insulted from waiters, managers and other cooks,
If you want to make it you have to know how to cook for many orders
How to work fast and clean
how to not take anything personal and also not depend on the approval of others
Spend 1 day as a dish pig and you'll see everything, experience the rush and probably leave before service finishes 😂
If you want to enjoy cooking don't become a Chef
If you're wanting ideas for videos, show us how some of these dishes go from prep to finished product. Those croquettes, for instance, in a freezer drawer, I'm assuming, before they go into the fryer. How'd you make them? And then what are they served with to make the finished dish? That's just one example.
I love how even in rush hour, they still keep their kitchen clean. Truly professional!!
Your kitchen works well , orders and cleaning as you go, consistently and presentation are shining here. I worked as a chef in a busy restaurant for over a decade,and I can see the pride in your work as I once did! Kudos
Cooking and keeping everything going smooth. And cleaning at the same time. Respect.
amazing work chef, steady, fast, clean, organized, well seasoned and efficient.
Didn't use soap to wash his hands, not clean.
just got my first chef job in a small restaurant. It is definitely not what I excepted from a chef job. But it is sooo worth it. I work 13 hour shifts. Come home, make a small dinner and watch your videos, don't know why I watch someone else cook after I've just cooked for 13 hours, but I just do.
Was here last week. The best food I've had in London.
Saw Jolly eating here, the food looked amazing. You would never suspect from there video just how hard you guys work. Amazing you all are x
I love how chill they are here and I like how they say “backs” instead of constantly yelling “behind” “coming thru”, “HOT!!”
I like how they don't use soap to wash their hands.
@@johndillinger519weird flex but ok
Fantastic channel chefs. This is the best culinary content I’ve ever seen!!!!!
No soap when washing hands is terrible.
@@johndillinger519 Wastes too much time
best culinary content is Kitchen Nightmares
this might seem like he is working at a 110% level. but in reality this is a very slow, smooth methodical practice that becomes second nature . its just like riding a bike. You dont think - you just do it.
I do appreciate the work and effort you put into these videos. Thank you for sharing.
Backs please. You've honestly nailed it man this just looks like a natural Thursday lunch rush or maybe pre-rush before dinner service. It's not really hard to be a chef/line cook man the real thing is all the knowledge you gather on the way that makes you superior honestly.
Honestly this looks so easy compared to my kitchen. The key difference is that you're fully staffed and the cooks are well trained. I have to run my station and two others as well because the cooks we do have are lazy and theyd rather stick to one station, go out to smoke, or "do prep" which means they pretend to be doing something important.
Oh my god you are spot on there’s always that fuckin prep guy who should be on the line but does anything to get out of it
so fire them???
This guy has 4 dishes to prepare… he should be bored out of his mind. Nobody seeing all the corn going in the trashbin ?
Good job keeping everything clean though, but then again, not that you don’t have the time
Time to find a new job mate. Don’t stay if you’re miserable or not appreciated. Especially if you’re under 30 go to the best restaurant in town and ask for a job and work your way up
I work in a high volume restaurant and the thing Im trying to learn is how to work clean and fast. Where I work you have to wear gloves so it definitely made me freak out watching this and the 2 second hand washes but at least it was being done alot. I really liked the wipe downs with the linen and that ninth pan with the paper towels. Also really liked how deliberate the chef was when plating that (fried kale leaf?) garnish on the croquettes and that third pan setup with the garnish/cheese/sauce/microplane. Also I really want that wisk at 39:00
I was thinking the same thing. At 4:59, he handles the trash can and "washes" his hands by rinsing them under water for 2 seconds. Proceeds to handle loads of other things like cooked food and potential allergens like raw shellfish and simply rinses his fingers for 2 seconds under water. I don't care how good of a chef you are, if you don't practice basic hygiene, your food is disgusting.
@@calvinc7196 I got to give these people props though because they put it on the Internet where we can analyze every detail and they are all working very clean. Put a camera in most restaurants and you will see a lot of cross contamination and mess ups. Also depends where you are there are different standards
@@dux8529 I suppose they get some credit for recording every single action but it really isn't that hard to justify a proper hand wash. A 2 second hand wash could easily be a 5 second wash with some soap. I don't really see any reason why soap couldn't have been used once in an entire 47 minute span of time.
@@calvinc7196you should really never eat out if you're this crazy about how many seconds the chef washed his hands. We're busy and don't have time to lather from elbow to fingers every 30 seconds nor is that even remotely necessary from a hygiene standpoint.
My favorite part(s) of the pov videos is how everyone makes sure to keep there station clean n tidy!
That towel they used is a sponge of bacteria considering no one used soap to wash hands and the towel was kept in a 9th pan by the fryer. He also touched uncooked food then ready to eat food with no handwashing multiple times, this is gross tbh
@@johndillinger519ontrary to popular belief gloves are NOT needed before touching absolutely everything. It’s a waste of time and could mean the difference in getting food out in a timely manner. Especially for food that is going to be cooked and exposed to high heat anyways. And the towels they use are likely soaked in sanitizer, by the fryer is probably one of the better spots too especially in a kitchen of this volume. Never eat out if you’re scared of people touching your food, it happens even in the highest of class restaurants.
@@XxnextrekXx2000 I worked in the industry for a decade, he didn't wash his hands with soap and I didn't say gloves at all. If the 30 seconds it takes to properly was your hands after touching uncooked food before touching cooked food is getting you in the weeds your prep wasn't perfect hence the poor results. Keeping your hands clean is paramount, always has, always will. There was also not a single labeled sani bucket by that fry station so most likely it wasn't, unless in the UK you're allowed to put sani water in unlabeled easily confused 9th pans. They are usually red, and not directly next to food. He also ran that same towel under tap water multiple times. I regularly eat at places with James Beard awards with open kitchens and they use soap to wash their hands.
@@johndillinger519 you sound like a Karen and a stick in the mud. Hygiene standards are different in every country, people have cooked and prepared foods in a variety of ways and standards across history, no one is that sickly.
@@johndillinger519then again he is only cooking four things and in a well staffed kitchen, Guy most def has time to wash his hands better rather then a 2 second rince 😂
15:08 Okay I know this must be natural in a restaurant kitchen but there’s something so delightful about the POV chef opening a drawer to get some ingredients and another chef going “Hold on I need some of that” and ducking in with a spoon too
it’s like a crossover episode
Happens more often than you think
Appreciating the burns and cuts on the hands of the chef. Hard work. Dedication. Earning money and respect.
Yeah…. Nothing like open wounds on people handling your food. 👍😂 Awesome!
self harm is never ok
I'm liking how clean you keep your station.
Crazy how close the staff is to eating customers. I can understand bits and pieces of what the Korean couple are saying while eating
Word, they have either the best seat or the worst seat in the house, depending on your perspective
they havta smell all the chefs smelly farts 😷
nice to see other cooks in other style restraunts doing pov content
Just had an awesome lunch here, beef ribs and that cods head , truly outstanding!!
he didnt make any beef ribs therefore you are a liar
To answer the question in the videos title... yes. Providing I could run and cry 20 times a day from the stress of working in a professional kitchen. You guys are amazing.
I love these videos I was a busser (I did it part time at age 27 to 33 so I took it serious) I came in with no experience cuz I needed something to do to get out of a bad living situation. TMI but the POINT is, I also did some kitchen prep, dishwasher a dozen or so times, some shucking, but I became the fastest most fucking ELITE busser. I miss restaurants so bad LOVE these videos 💯 👍 👌 🍳
Now this guy is working hyperspeed with maximum cleanliness rotation even on the cleaning cloth. Very Impressive.
The exploding croquettes at around 31:00 is so nerve wracking!
@@dystopia2386 They are trying to fulfill an order, but the croquettes keep breaking up in the fryer. You can see him throwing them out because they have fallen apart. He had to make at least 3 batches before he got some good enough to serve. Meanwhile, more orders for croquettes are coming in.
Oh how I miss running a section in a kitchen. Heck, it's hard to even find enough staff to run a kitchen outside of major cities, let alone enough to have sections 😅
oh, those poor poor arms. Full of battlefield scars. I feel you, young man. Keep going
My favorite place was Sautee with an 8 burner stove all going at the same time during the rush and having ppl say how good I was to keep the food moving and timing my dishes with the rest of the food! I kinda miss it!
such an original name i wonder how they came up with it
I love the ambiance of these videos, i've actually started using them as background noise for studying :)
I was wondering maybe if you can show us the "POV" of service? that would be great 😍
Problem maybe privacy of customers
@@iainstirling1475 I understand.
They don’t need their guests’ permission to film on their private property
@@cookieking1996 I guess it’s just up close it would feel like a breach of privacy although they would be allowed it’s just allowing there guests a fair amount of privacy although obviously there will be cctv
thank you for the longer videos!
LOVE these POV's
Amazing video man, it's interesting seeing how chefs work in those top restaurants, I've never been in one.
They wash their hands with soap and don't use a towel that can hit a garbage can to pull your food out of the oven. This is gross tbh.
@@johndillinger519you’re everywhere commenting the same comment, stop being a hater bruh
The movement of the camera makes it a tad hard to watch at length (kinda induces a motion-sickness), but it's mesmerizing to watch someone working with such precision and intent in such a hectic, cramped environment.
I am a designer and illustrator and I have a t-shirt brand and an online store, that is, a completely different area from this video, however, I like to observe the patterns, procedures and processes within the kitchen, as it inspires and motivates me to organize and discover the best processes in my area. So, I thank you,l. From Brazil.
Thank you for your videos, I appreciate It !
The fact that you have open cuts and stuff on your arms gives me great concern.
I miss this - I was a chef for years in my youth,
The hours killed me, so I changed my occupation, yet I still miss a busy service to this day.
This *almost* makes me want to get back into the kitchen. Almost! Those back to back closers+openers *kill* haha.
Awesome video. These dudes work hard. Always wanted to go to London for the Cider on tap and Indian Food
Low-key really enjoyed listening to 30 mins of the Korean couple chatting!! They made this video for me xD
I’ve got to try the mussels. I work nearby so I’ll be there soon for cocktails too ❤
This is impressive, but it's so smooth. The true test is working at restaurants that are understaffed (the true experience out here) and nowhere near prepped like this, mostly because there's not enough staff or the management thinks it works just fine. That is way harder and much more stressful... and more realistic.
Yup. Having to stop and literally do prep with 40 checks hanging because your prep guy was too lazy to do their job properly. Also somebody called off and you're shorthanded. This is a dream in comparison.
This actually looks mad fun. The fire on those mussels makes my heart flare up.
Be interesting to see what turnover £ this makes a week, and the pay of the chefs.
Sous chefs make 50-60k a year cooks make around 19-23ph but this all varies by location a chef in New York will make more than a chef in Nebraska
It takes high energy and teamwork to make the kitchen work properly !
I wouldn't be comfortable working high octane with as little communication as there seems to be here, but looks like this guy has been doing this for quite some time so it might just be the routine shining through
I love your content its so satisfying to watch.
Hard working but great to see other chefs get food on the plate 👍 = team spirit
i dont know how much this guy is paid, but i can tell that he isnt paid enough for this amount of work
I'm from Texas, so I totally appreciate the chefs that make me a delicious steak!
That’s the type of kitchen/restaurant I’m working to be in one day. Much love
Chefs, just a question out curiosity , what are those fried looking corns things? Are the corn or octopus legs? Also, why throwing away the rest of the batch?
On the ticket they were corn ribs alongside cauli croquettes. They looked like young corn sliced in half (maybe seasoned/charred first) as prep and then deep fried. He's throwing the rest away because it'd be like serving cold stale fries as part of a future someone's dish; no.
Chefs, when will you make a video about what its like to own a restaurant buisness like an in depth of how things run in finance wise and labor cost and food cost. thank you and I love your works :D
It's wild that everyone is so impressed. This person is good, but they're not being asked to do thatttt much. Maybe I've worked in some sweat shops and I don't know it. In several kitchens I've rocked a 6 burner stove of saute items along with watching an oven and salamader. This person is mostly manning a deep fryer and one burner?
Again, not taking away from this person who does great work and cleans as they go. I wish restaurants were like this when I worked in them.
No you're right. This is nothing working in poorly run restaurants where you're short staffed, everything is disorganized, prep isn't done properly and you're working 2-3 stations while getting slammed is the reality for a lot of people in the industry. This is light work.
Yeah man this is light work, I hope no one is thinking they want to work in this industry after seeing this 🤣🤣 Shit pay and pretty much the hardest work you can do.
Cooking is a race. Blood sweat tears kind of deal. Home cooking a different beast!!!
the corn ribs that didnt make it to the bowl :(
I love the kitchen to much I come here just to listen
I never saw corn on the cob prepared this way before. Deep fried and sprinkled with love.😎Looks amazing. I’m gonna try it soon…
I probably should’ve watched this on a larger screen. I had no idea that was corn he was frying until I read the description and saw this comment.
So simple and yet such a good idea.
I'm almost positive it's octopus
@@bingusbungiswystryungus125it's corn ribs not octopus
Nice easy and efficiency guys have a good flow, maybe a little loud for callouts but sometimes that's just the atmosphere they want anyway.
As a food fan, fantastic watch.
As a Korean, RIVETING gossip.
The oil burns on this chefs arms are a testament to his profession.
I imagine, following one dish from prep or even from the production of the ingredients to the customer, all in first person. Some people might even have some kind of realisation.😄
then u would have to start at big bang and that event is very hard to get footage of, let alone POV