POV: Head Chef at a High End Restaurant
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- Опубликовано: 3 окт 2024
- GoPro during lunch service on a Thursday evening, in 4K.
I'm sharing a chef's perspective on working in a high end restaurant. From the perspective of a head chef, I'll show you what it's like to work in a busy kitchen and enjoy the challenges of running a high end restaurant.
If you're interested in learning more about working in a high end restaurant, then this video is for you! I'll share my experiences as a head chef and give you a unique perspective on the industry.
I like that Chef treats the dishwasher with respect, jokes with him and makes him feel part of it (which he is). In reality that's one of the most difficult positions to fill in a restaurant (nobody wants to do it).
I love that about this resturant my first job was as a kp and i burnt myself got given no burn gel and got pans thrown at me but its lovely how there all so inclusive everyones a great team
I'm a kitchen porter myself at my local restaurant and the chefs are a fantastic bunch to work with. Everyone respects each other even during the toughest shifts which is good
Every chef has washed a pan or two
Dishpig for 5 years while going through uni
Hard work
But miss the banter and free food from the chefs
yep i've always said dishwashing is the most important job in a restaurant. i've always treated mine with respect
It takes some balls for a restaurant to show its workflow inside out. Respect.
They know everything they do is on point, so why not show it publicly? It's the best advertisement possible;)
I love seeing it. It's *hard* work with a high skill cap. If I'm ever in London, I will absolutely dine here.
How does that “take balls” lmao literally anyone can just look and see what they’re doing
I have a condition now which means I can’t stand for very long so can’t work in kitchens anymore. Watching this makes me realise how much I miss it. The chaos was such a rush and you never appreciate calm like 10 minutes after service having a beer with your colleagues to calm down. Thanks for uploading this.
I work in the lower end of the food industry and it's interesting for me to look at how a high end kitchen functions and what can be taken from it to improve my service. Thanks for the great videos 👍
Clearly uneducated@@KimiMD
@@KimiMDWeirdo
i do as well, its also interesting to see some stuff thats exactly the same, just little things i figured would be different at a higher scale/volume place.
fantastic attitude to have mate!
As an aging sous chef these bring back some memories I though were long gone. Thanks to the team at Fallow and I'll be stopping in on holiday from Minnesota soon
I would love to see you experiment with subtitles, commentary, title cards, etc. What is happening? What is he doing? Why? What comes next? You already know we love the work, the videos, the restaurant. Thanks
Great idea but probably doesn't have the time
@@Leytonstone09 I don't know how it works, maybe they have or hire an editor. If in the future, there is more value to these videos maybe they could be more profitable. Vote the idea up. The worst that can happen is, they see it, and tell us they don't have the time... Today. 👍
Wow, my wife and I visited London last month. Fast forward a couple weeks and was looking for POV kitchen videos and devoured all of these. When doing my research on the restaurant I found out we actually had lunch there on our visit! Small world.
Was it as good as it look?
Absolutely love these videos, you can feel the passion, excitement and stress of a busy service, but also the thrill of getting each order served to perfection 👍
I was just there an hour ago nice food! Totally recommend thanks for the seat the bar and jay was a good chap to talk too
Any reccomendation for me gonna go some point
@@chonkimus4178 i had the burger. And it was like no other i had before with an actual crispy bun and them pickled onions it was fab. I travelled for the best part of 4 hours to get there so i had to get that. But if you look in depth at their menu. Just get everything lol. No it's all good stuff. Choice is yours when you visit this place
Out of all their menu and you order a burger 😂 you mad
@@Joanlow1440pummm yeah 🙄🤣. But defiantly gunna go back.
These guys are relentless and can't stop and i know that when they are done they will constantly on their minds several days ahead and so hard to sleep, remarkable.
Fallow absolutely love watching such controlled chaos. The team moving & functioning in this operation is truly fascinating. Well done & love your content❤️💪🏽❤️
I find these POV cooking videos so fascinating!
I love all your videos, Make Em Longer!!!!!!!!!!!!!!!
No point, you'd just see a bunch of chefs cleaning fed up and ready to go home. And you'd hear such conversations that you'd be appalled so trust me as a chef you've seen enough 😂
Love the videos! Just a recommendation, it would be nice to get a “What’s in my knife roll” video, explaining all the knives, tools, Chefs need to bring with themselves working in a high end restaurant. Keep up the amazing work and videos! 🎉
He did one.
ruclips.net/user/shortsIIemHgWxMDM?si=LZU7yCu0Ed55aNiL
I gave a string feeling knives would be in their ‘knife roll’.
Those metal plate thingys are the MVP of this restaurant. They are EVERYWHERE!
We call them salvers here in Scotland. I work all over the country going from restaurant to restaurant on short contracts, if there's a shortage of these little fellas in a kitchen it totally sucks! 😂
Also it's what makes a solid KP so valuable as you'll always have a steady stream of them coming back to you clean
Phewww that was INTENSE ! I need a beer now 😱Respect to the chefs 🫡🫡
The level of organization makes me happy.
@8:47 I've never heard a chef say "less butter" lololol
What a fantastic example of "clean as you go". Impressive organization.
I worked On a 4 Person Food Truck for 8mnths. Specialty Burger, A couple Asian fusion Hot Dog inventions(On a Bun) lol, few other savory and two tricked out PB&J puffs. Low Brow Food of course but I did Enjoy the Lunch Rush plus competing with about 8 other trucks lined up on the street. It was really hard work, I got taken right to the Brink with orders most days, almost overwhelming but you hit that Rhythm, stay on the required 12 min to window (Ok a couple 14min) for Lunch Break Patrons, the feeling of fighting through it pushing food out, getting over the top, plus people coming back to feed the Tip Jar and compliments from tasting our Food...was the Best Feeling. I would have pursued going Further with food but Culinary School...so expensive! Plus seeing all the Red Tape, Endless Fees to run a Food To Order Business Steered me away.
Anyway, Binge Watching the series "The Bear" brought me here. Cool Videos.
Another fantastic POV video chef! Merry Christmas to you and the team
Damn a brutal night. The type of night that makes everyone better.
Well London is a tourist destination for me now. I must eat at fallow once in my life!
London has arguably the best restaurant scene in the world. Fallow is indeed excellent, but there are countless incredible places to eat.
The chef is in complete control during busy service ! 😊
6:15, my jaw dropped when i saw the beauty of those burgers 🤤
Love watching these. More of these please!
"Real Chefs Do Service" - I want that on a t-shirt
Seeing how a high end kitchen operates makes me anxious about what’s happening in the kitchens of the the low end establishments I frequent
16:37 Whole video is pretty cool and all but that's motivation right there. Would happily take a dishwasher POV
I am so jealous of your team, having such a chill, cool and collected Chef, even under stress.
I've worked 11 years in a couple german kitchens and there is never this kind of work environment, always too much pressure and stress, no passion, no love or respect, only "perfection"...
If you need ever need a commie hit me up ;) haha
great work by you and your team Chef.
Ich hab mir schon gedacht, dass das hierzulande wahrscheinlich nicht so angenehm ist 🙈 alles gute!
@@mxmox Ich rede vom Gastronomie in Deutschland, oder dass meine erfahrung in 4 verschieden Läden immer so unangenehm war.
Als Land ist Deutschland extrem gut, liebe grüße.
@@luis2262 Germany is a shizen housen
Nothing is exhausting like repeating yourself.
Beautiful organization and plating
The control is insane.
Only thing that erked me was the pinching off bits of food and still putting in on the plate to go out.... i.e. 9:51
the fact he inspected it, having some idea that it wasn't good enough and still serves it lol.
Love the video , just wish it was longer
That teatowel has seen some action
That’d be awesome for like a week but the amount of dedication and focus that requires to make a life out of it is insane, I can’t imagine what the setup and prep load looks like that’s baddass tho good service
at 9:50 he grabs a quick bite for himself before serving that piece 🤣
sounds like "thats fucked" proceeds to plate lool
That's gross enough not washing your hands after that as a chef. But 12:50 my guy literally licks that green stuff off his fingers and just continues on. Few seconds later grabs some garnish with that same hand, disgusting! Isn't this a Michelin starred restaurant? Would never expect a chef in a kitchen like that to lick something off their finger mid rush because now ya gotta wash your hands. He said fuck it though, right on camera at that
dude beautiful marble! nice vid , gives me nostalgia for working in the kitchen again :)) you guys are great! cya
Love this, only wish it was longer :)
Wow this channel has grown. Subbed from the get go. This was a beautifully presented service.
Would love a camera on your head tho 😅 like a camping headlight style.
Nah, the camera would be panning around too much, it’s better for the viewer as it is
I love the sound of spoons in a stainless steal pan. Just sounds right to me, ike it's supposed to happen.
Amazing chef!!!
Cant wait! :D
That Sean guy was really complicating things
Absolute grafters 👏🏻👏🏻👏🏻
Watching this after my dinner service of 270 covers on my sofa with a ham sandwich...
another great video, but i gotta ask about the spoons. it just seems slightly unsanitary just putting it in water between uses, im not a professional though so is it plenty effective
It’s a bit of a grey area I guess but very commonplace.
It’s just a small amount of the sauces he’s using in the water- nothing to fret over.
If it was utensils used for raw chicken or seafood or something then it would be a big no no.
You change the spoons and water non stop during service.At least we have separated spoons,witch means we do not use same spoon for fisch sauce, pork sauce,chiken sauce.....and offcourse for gluten and lactose or casein free.
You say that as if the sauce will magically become unsafe once it is on the spoon. As long as they don't let that water sit for most of the day thats totally fine.
Real Chefs do service!
Chef from sweden here, rly wanna go there
Haymarket in london centre :)
Naughty chef eating pork scratchings :)
He hongry
My brain is hurting just watching this.
im always surprised to see crocks on chefs - popular choice, but i slip on the smallest amount of grease / wetness / slipperiness
@9:50 he takes abit off, eats it and still serves it🤣😂
I work as kp to diffenlty hard job but I enjoyed it especially working over Christmas holidays alone bymyelf no help I'm the only kp in the kitchen
I am from Florida, can I Stage here.
is it really worth the stress? i wouldn't think so
How do you make all the gel sauces like the cherry gel and the lovage and apple
Agar
What’s the recipe for them all?
Use the ratios and technique provided in the link, you'll need some drug dealer scales as well as gelling agents are measured in fractions of a gram.
I HAVE MINE! :)))
and a another question :D how many chef's are you under a service / how many customers can you take for one seating ?
01:36 soooo satisfying
This guy using is hand to much. Without washing them. And touching other food. Bit crosstamination .
He is touching finished dishes. Thats not really the concern. When people talk about cross contamination in restaurants they usually mean raw ingredients. Something cooked can't really have harmful bacteria left on the surface.
And using hands this much. Well totally normal. He also did not take any action that food safety agencies require washing hands after.
whats the chefs name pls
Dude cook for me !😂
Hard work
"throw it in the bin" means put it in a sandwich for after service.
impressive , but i’m 8 minutes in you’ve touched a lot of food, worktops, held the dirty tea towel, cleaned with the towel, at times cleaned with your hands too without washing them.. quite unhygienic.
Thought the same
People always call the towel "dirty". Why? And you say he cleaned with the towel. I even checked until 8 minutes. Care to provide a timestamp? Because as far as I can see he did not once wipe any surface with the towel.
As for the hands. They did not touch anything dirty. There is no issue with touching the towel. He just uses it to handle hot items mainly plates.
tasting spoons goes where?
Do you answer questions about your videos?
Where can i get these oven trays
Sean getting shaf7ted!
This is ballet.
I have a question
Have you chefs seen the movie
dark waters 2019
All chefs should watch it and fight against it for all people worldwide.
For a profession that's all about efficiency, this guy is all over the place. There is so much walking in circles doing nothing. And did he lick that green sauce/mashed pees of his fingers when he was cleaning out that 9 pan? Then, he never washed his hands after!! Isn't this a Michelin srar restaurant?
everything you said could easily be shut down with simply knowing a head chef works.
touching food with fingers 🥲
that’s normal in kitchens :)
@@Wafflethemixer not true
@@dennyour yes it is. shut up :)
@@dennyour yes it is. your wrong. end of convo lmao
My dream to get a job here. One day...
U will!😊
Table 25. So impatient
Organised Chaos…….
Made sushi for the first time, keep up the chin.
it reminds me the rush hour i got when i was bartender only difference i had women in the bar looking at me lul
Not a great showing for the waiting staff there
"Oii Hughie homelander done killed me wife and took me bloody son womp womp" ahh video
16:50 - those were definitely not rinsed off properly :)))
I'm wondering why you are all a chef not wearing gloves? I meant it is a high end restaurant
Exactly, in high end restaurants hands are clean
In the UK we found that gloves are actually coated in germs.
@@boringuserhandlewhile this should be true this guy stuck his hands to his mouth twice without washing his hands. At 12:50 he straight up licks that green stuff off his finger then just carries on. But yes clean hands are preferable to gloves any day
The norm. It has generally been found that gloves mainly justr encourage people to not wash hands which ends up causing more contamination.
@@joshlewis575 You don't know if he "licked" it off his finger.
AHAMD AL-ANAZI
Intense but not very high end food and plating.
Wash your hands chef
What the hell cross contamination
I dont get it it does literally nothing but put shit on the plate and wipe countertops
that’s the point. do you not understand how a kitchen or head chef works??
way too slow at plating. badly organized
your not a chef, stop acting like you are one and keep quiet.
9:50 did he just eat a bit of the food with his hands and then serve it to the customer... ffs!
youre not expecting your food to be tested before serving to you telling me how stupid you are lol 😅
Hes testing it to see if its up to standards to serve to the customer. You can see him second guessing it so he decided to taste it. Looked like it passed 🤙🏻
gros nul
you can tell this is not high end. even the chef's plating skills are sloppy
Nothing high end about this. Mass produced, sorry
?
U read it? So figure it out
@@destyspotyou know fuck all
It's in the michelin guide. Very much high end. And how do you think professional kitchens work? One chef per guest and they do each dish individually from scratch? Nonsense.
@@XMysticHerox you obviously haven’t been to one.
Gloves
In the UK we found that gloves are actually coated in germs...hands washed regularly are much more hygienic.
@@aboukirman3508 didn’t see the bloke wash his hands once
@@elpencil2920 It's not a hand-washing video...do you think, that in a restaurant where a burger costs £50, the chefs don't have clean hands???😂
@@aboukirman3508yes, I watched this "Michelin star chef" lick his fingers at 12:50 and carry right on. He then grabs garnish with that same exact hand. There was another point he ate something else too. That's 2 times he should've been washing his hands. Might as well just cough into them and keep working at that point.
@@joshlewis575 No need to worry, you couldn't afford to eat here, so shut-up!!!😂
I love these videos but they really should come with an epilepsy warning...I nearly had a tonic clonic!!!😂
Wear some gloves and not touch everything. Disgusting habits.
Why? Gloves are a hive for bacteria as service goes on. Regular hand washing as they do in this place is more hygienic. I assume you're a chef who has worked in starred kitchens yourself if you're telling them how to do their job?
Shut up
Gloves are disgusting - unless you regularly change them, like in between -every- thing you touch, they're a hazard. It's easier and cleaner to simply wash your hands regularly.
Yes I'm a chef myself.
It's okay if they regularly wash their hands, but THEY DON'T.
ALSO NOTICE HOW THEY TOUCH EVERYONE AND EVERYTHING, INCLUDING OTHER STAFF'S ATTIRE.
If you aren't able to regularly wash your hands, at least change gloves regularly and not touch every damned thing.
@@KosongIce Their previous videos show hand washing every 20 minutes is the practice in that kitchen; particularly at the Pass, where it is most important. Replacing hand washing with changing gloves is worse than the dubious benefits of wearing the same pair through service. The accumulated sweat, bacteria and other human detritus tends to be predominantly on the inside of a glove.
666
666
That pork looked heavily underdone, and no probe?
The pork looked perfect to me, and the probing is done before giving it to the pass.
It's 2023. Properly cooked pork should have a decent bit of pink. We do not cook it into oblivion like we used to.
Dog food？