Reply below and let us know what other types of POV videos you would like to see from our restaurant! 𝗕𝗲 𝘀𝘂𝗿𝗲 𝘁𝗼 𝗰𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝗼𝘂𝗿 𝗼𝘁𝗵𝗲𝗿 𝗵𝗲𝗮𝗱 𝗰𝗵𝗲𝗳 𝗪𝗶𝗹𝗹 𝘄𝗼𝗿𝗸𝗶𝗻𝗴 𝗮 𝗯𝘂𝘀𝘆 𝗲𝘃𝗲𝗻𝗶𝗻𝗴 𝘀𝗲𝗿𝘃𝗶𝗰𝗲: ruclips.net/video/ACCAWsAVEpI/видео.html
You seem to have so much respect for everyone you work with, so calm and just handing out little pieces of constructive feedback. This is what a head chef and leader should be.
I'm glad that good, empathetic leadership is starting to get respected in the kitchen. As opposed to the needless verbal abuse that seems to have been romanticized among chefs.
To see a kitchen with 0 anger and 0 shouting and 100% teamwork really makes me wish I was in a different kitchen. You've got this kitchen down to perfection really great job 👏
@@Felipe-mg1pw men you have no idea, actually 90% pf the kitchen is worse than a ramsey show hahah, more like an up and down , but screaming cursing oh yea that s accurate
The kitchen I work in has its moments but generally, I've heard one person yell since I've been there, and they were fired the same day. Everyone works together, helps where needed etc.
I've worked in MANY kitchens in my 15 years experience. 8 minutes in and I can tell you this Chef has a level of professionalism that MANY claim but few possess. He speaks to his people with respect and authority. He utilizes his own chain of command to institute changes before going to oversee that change. I'd love to work in this kitchen. Iron sharpens Iron!
Hi, I have the same aspirations as this guy, when I’m older I want to own a restaurant or maybe many. I love food and want to make money from it . I’m 15 and in the UK do you think I should go to culinary school or straight to working at a restaurant? Thank you
@@gabejackson9726 Hi, I am Swedish, dont work as a chef, but have worked in some restaurants, Go to school, You will learn the bassicks and the bassicks is what will give you the edge* when you will be working, You know how to do stuff without having to think plan or ask for "help" I dont know how it is in the UK but in Sweden we have in school grade 1-9 is bassicks that all go and do, then after that we have high school and here is where you go to culinary school and after that you are a "chef" and we have dedicated schools just for culinary students. IF it is the same in UK go that rout. You also have culinary school abroad in France, Belgium, Schweiz, Germany that you can go to after high school and even more learn and sharpen your skills and knowledge in the culinary arts! I whis you all the best kid! And remember i an no chef i just respond and say what i think, Go to Fallow and talk to the chefs there and see what they say! Or send then an Email!
It’s refreshing to see a head chef giving his chefs advice on how to be more efficient during service, no shouting, no hard critiques or anything, love to see it!
The plating. The control. The constant tasting to the point you don't need to eat an actual meal ever. The maintenance and cleaning of your line's stations. Brilliant. Love this content, please keep it coming Chef!
@@N0VaDa That's obviously not true. I only tend to eat one decent sized meal a day though. I find if I eat a big meal mid shift it slows me right down and makes me feel tired for an hour or so. I eat lots of fruit at work and drink a few coffees
The money they must have spent on pots and pans to keep up with those rushes is just insane. He burned through my entire pan set in the first 30 seconds and each one was covered in that food that doesn’t rinse off easily. Shout out to the dish washers in that establishment. props to the chef and cook staff as well, they did amazing and deserve their props.
@Johnny Rocket true for the most part, im not gonna speak for every restaurant ever but i know the one i worked at briefly did have really good machines but there was always that one dish we hated because it would be really hard to clean. 😂
As a pro dishwasher I can assure yall that there is no safe degreaser, but this is a pro kitchen and those dishes must be washed. I might think this is a 150p establishment, gotta love the cuisine work
I used to bus and dishwash for our city's fancy restaurant. Let me tell you... Nothing is more special than being a disher, and a "gopher" for whatever someone needed, than being one that the chef offers a hand to. Owner was less strict than our chef, but during peaks of the day, he'd stop preparing and come chat with you while plates sat. He'll give you words of encouragement, if there's plates backed up, he'll drop the apron and roll his sleeves up. All cooking is stopped until dishes are caught up. Seeing this vantage point offers me a glimpse into what he did between helping everyone. Absolutely amazing. Thanks for this! Sincerely - the washers!
@@ryanslack2666 Ive worked a lot of places best place I ever worked was a small French bistro we weren't coworkers there we were a family thru and thru. Not everywhere is like that but if you can find that place stick with it as long as you can.
If this was an 8 hour live stream I would watch it non stop. Something so fascinating about watching a well oil machined run so smoothly. It also makes me appreciate my food a lot more knowing it’s had the tick of approval and taste of approval 😂
Once again this is showing me that working as a head chef is more like being the conductor of an orchestra or working in logistics than it is to „just“ be a chef. The amount of concentration that is needed to accurately have every process run at the right time, in the right order and with the right parts of the mechanism moving is outstanding. And the team seems to give opportunities to learn, which I am sure especially the younger members of the team will be able to cherish. Hats off to such a seemingly smooth service!
Honestly if I had a head chef like you I would have respected you so much. I was a sous chef at a 5 star restaurant and all we did was get yelled at and we were a "family". I love your composure and your constructive criticism.
@@littlemissmello I'm not sure about what the OP ment but sometimes I say I've worked in a 5 stars restaurant while in reality I'm trying to say I've worked in a 5 stars hotel's restaurant.
I NEED MOREE!! It's so hard to find good footage of people working in a Kitchen. Love watching this style of video, and it always gets me hyped up for my next busy Saturday on the line.
@@harborwolf22normally your pay rate is the same regardless of day as a line cook, and location and venue impacts your pay quite a bit. When I started off as a line cook at a local American restaurant, casual dining, like a cheddar’s, I made around $13 starting off, at another place, at an upscale fine dining Italian restaurant, I made $15, and now as a sous chef at the same place, I make $20
The Kp is quite literally so so so important an people look down on them because what they do. its sad really anyone in the industry knows without them you are fucked.
I've personally experienced what it does to the workflow if the cooks have to start doing the cleaning themselves for whatever reason, never again... Really grinds your gears when wait staff get uppity about tips in comparison.
The coordination, efficiency of movement, constant and complete awareness, attention to detail...this is just phenomenal. I really do enjoy watching chefs in action.
I used to work as a cook in a top kitchen in Indiana, and it was never this calm. It’s good to see a tight nit team work together without any anxiety, anger, or despair. You seem to be blessed with a good team, and seem to be a good leader aswell - helping others out when need be. Awesome to see.
Now this is how you run a kitchen! No childish yelling, just constant and clear communication throughout. Love this! Also interesting to see the different food practices in the UK vs here in the states
@@Wincey97 you can't taste test the food? I work at a steakhouse that grills everything and we obv can't cut a piece off the meat to taste it but like an insignificant piece green or a spoonful of sauce can't be tested?
@@nathanieltremblay1495 It depends on where you work or more who you work for. Obviously as long as you aren't putting the spoon back in the sauce, you should taste it often IMO. I've worked for a restaurant chain before that didn't want any of the chefs eating any of the food, I used to just say I'm 'quality controlling' it. Now I'm in a very small restaurant kitchen wise, we only have 3 chefs and our owner is completely fine with us quality controlling food. Any time in the past I've trained apprentice chefs I've always told them a million times that they should make it a habit of taste testing their food
Respect to this man for his professionalism, leadership and the ability to own that kitchen. If someone can make a tough job look easy, that is a mark of quality and ability. Thank you for sharing this footage.
I applaud your willingness to be so open and accountable with your customers showing what goes on behind the scenes in your restaurant and the preparation of their food. Most people have No Clue as to how many hours of prep you do before you even start service. As long as you keep striving to be the best and don't take any shortcuts with the quality of food and service your customers will keep coming back for more. Thank you for your service. I Really mean it. from Vernon BC Canada. Cheers Mate.
The one thing I love about this is the politeness. At the restaurant I worked at, the one thing that annoyed me more than anything is the how rare it was to hear a thanks or thank you, and everyone was unbearably rude. Everything about this place is amazing
I have some serious respect for Every single person in restaurant kitchens. There is so much going on and you guys are just flying through lunch service like it's any other day. It looks so complicated but all of you are on point it is very impressive.
A well-run kitchen is like an orchestra. Even just the sheer visual representation of this orchestra at work, the chemistry among each member, and the excellence of each magnificent component of every dish speaks volumes to the potential that someone dedicated to the craft can posses.
Looks pretentious. Food sitting there for hella long too, diddle dalling around. Just put the food on the plate and goooo. Also it's London, so a top restaurant in London isn't much 😂😂😂. Go to Tokyo if you want real good food at a "Top" restaurant
what orchestra? looks like my high school lunch room, what a shame.. not to mention food sitting out for 10 minutes just so they can make it look "nice" with twigs and parsley
as a member of a foh team, this type of footage and perspective is so important to me. while im maneuvering a dining room that does 250-300 heads a night, im very fortunate to have a kitchen that consistently puts out quality food every day. its always nice to be reminded of how hard cooks and chefs work and why i can feel proud and confident to sell their dishes. cheers to you my friend! superb work and quality content EDIT: i work in an Italian restaurant in a very historic New Orleans hotel. The cuisine and dynamic is different but i applaud the quality and execution your team brings to the pass. keep it up chef
I was watching in awe, The way you treat your staff and explain things without demonising any of them, The way you run the kitchen is almost like a orchestra, everything runs smoothly and everybody has respect for eachother. We run 2 restaurants in North wales and I will be asking my kitchen team to watch this video with me to try and understand this concept of teamwork. Amazing work Chef!
This is crazy good footage... People don't often realize what it takes to even work in a kitchen, let alone be a head chef. This man knows what he's doing to a tee.
As a retired air traffic controller, I'd have no reservation recommending this guy for ATC school and training. He has tremendous multi-tasking skills and is calm and in control. If he can also think and work in 3 dimensions he'd be a star!
For the layman audience, I wish we could have something akin to Primitive Technologies, in which he uses Closed Captioning to explain what is going on and inform the audience. Would be an amazing addition to this content!
for how busy it was: no chaos, no disorientation, no mishaps, no miscommunications. THIS head chef is at the top of his very game. Big props. And massive props to the team as well, this is what a successful kitchen looks like, top restaurant or not.
A goog chef will always help other chefs on different sections if they are struggling. The fact that this head chef even helps clean sections demonstrates that his head is not up his arse. After 20 years as a chef myself in Australia, he is a great example of team leader. Great to see the respect given to boh staff as well.
I can't believe I just found this channel. Im a good Chef, but one that doesn't have the natural, built in instinct. I just learned from all the great Chefs and cooks I've been blessed to work alongside who DO have that natural talent. These guys are a new source of knowledge and inspiration and I seemingly can't ever get enough of those things.
More of this, please. I love to see this. Seeing this type of video makes you understand and appreciate the kitchen staff to a much higher degree. You make it look easy... like a dance with food. I love watching these and have now watched both of them twice today! lol
I've recently been promoted to the role of junior sous chef and you are exactly the type of head chef that I aspire to be! Calm, collected, respectful and respected! I love this kind of content where people can see what it is we actually do and what we love doing!
I am 19 and have spent a little over a year working in a school kitchen. Whilst working there and practicing at home I have found a real passion for cooking and food. I have been offered a job at the Hampton by Hilton hotel near where I live after a successful interview and trial shift. I can’t wait to get started and your videos have given my an insight to how a competitive and busy high end kitchen operates before I start working in one myself, so for that I have to say thank you. I can’t wait to get started and I really hope and can learn everything I possibly can to become a very good chef.
Man I'm jealous, I'm 18 and I've been cooking all my life but only professionally for 2 years in a small pub, I've successfully staged at Royal York fairmont hotel, Toronto and currently have a job interview upcoming at Victor in hotel Le germain. I have this feeling of envy everytime I hear someone is working in a place I've never worked at before because I'd imagine all the things I could have learned from each chef or cook that I meet. Good luck on that job man and have fun on the line!
@@JapethSierra you should be proud bro. At 18 you know your passion, have great experience, and opportunities already lined up. You'll go far in life. The world notices and rewards people who are passionate about what they do. I'm 22 and love communicating. I've run a business teaching skateboarding lessons for 2 years. A month ago, I met the owner of an engineering company at the skatepark and tried to sell him on a lesson. It ended up landing me a job in technical sales at that company. Point is the owner saw how I love what I do and wanted me on board. The same will happen for you. And remember this: pity anyone who passes you up. They have no idea who they're losing. Remember your worth and you'll go far. Much love from DC
Good luck!! I have so much respect for people who do this job. I read Gordon Ramsay book which was an amazing insight into how much work it is to be a chef. hats off.
And again watching you work in such harmony is so satisfying, ive mentioned before that i cancer and have 12 months to live but im ok with it and im not saying for sympathy, only telling you this as your videos make my days bearable, the way you all work is majestic and from how you come across you must be an amazing boss and person, hopefully within the next 12 months i will be able to travel down and sample your food, you guys are all amazing and wish you all the luck in the world.
Don't listen to the witch doctors. Your mind dictates your health. They are only there to convince you you need them. Never go to the "doctor". They all willingly take kickbacks for prescribing drugs repurposed for completely unrelated ailments. They are devilish freaks and if you do a few months of research you will be infinitely more qualified to take care of yourself. Aleopathy has cured 0 dis-eases on purpose.
You really got to appreciate what efforts are put into getting that dish to us. When we go out, we never really see or get a chance to see all the work and coordination needed to send food to the table. Keep up the good work to all the chefs and staffs out there ✊
I used to work at Aubaine in HSK as a waiter and seeing this I wish we had this much coordination and professionalism. What we did have is an incredible team of dishwasers. They would clean and polish pounds and pounds of cutlery and dishes in a split second and we NEVER ran out of anything because of them. What a video! Loved it.
As a retired Chef thank you for this video. I always enjoyed working the line and the rush that comes with it. I'm a bit older now and I enjoy watching the new generation pushing food forward to new levels, but some things still stay the same. Cook food that you love always and others will appreciate your honesty and effort. Cheers and keep on rocking & take no prisoners.
As a bartender I have an immense amount of respect for this. Notice how every single task that requires mechanical skill is second nature which allows chef to focus on his end product. This is beautiful
@@marcusjensen3409 mechanical skill literally just means any precise muscle movement, regardless of difficulty. OP is also a bartender which could mean what's basic for us cooks/chefs is different from what they consider so.
My dads a chef and watching you is like looking trough his eyes. Ive seen him cook and ita this same mental state, you gotta keep moving to keep the flow, moving things, touching things, cleaning things, even dancing in the same place, all keep the blood flowing and your mind focused. Great job chef
Seeing this reminds me when I was a dishwasher in a top restaurant here in berlin. Hard work always a lot to do but I loved the athmosphere in the kitchen and how synchronized everything was.
Been a cook for 6 years now . Next month im moving to London. I hope i'll get a chance at finding this kind of professional environment to fulfill my dreams. Really inspiring. Thank you, chef!
I love this! As someone who has worked in many kitchens from very simple pizza spot to moderately fancy steakhouse, this just puts a smile on my face. The dedication, great line cooks, and organization of it all literally put a smile on my face. I really do love cooking but restaurants will suck the life out of you lol. Way more fun than a office job or salesman tho :)
I'm still in high school and cooking is a passion of mine, but I'm too scared to pursue it because everyone keeps talking about how stressful it is, and that the pay isn't too good
@@qwertymehta8342 follow your dreams, I think you should give it a try. The numbers of jobs and restaurants is endless and you have all the time to start but don’t waste it, life will fly by!!, goodluck out there ❤️🥲
You're an inspiration. This is what i wanted to be. Now i am 40 years old and the only thing that still drives me is the passion foi cooking. I found out about your channel in a random way. Fantastic mate. Cheers from Portugal
as a chef at a regular upscale pub, this is incredible to watch. Just to see the equipment and the quality of everything makes me so jealous! Most kitchens you never seem to have enough pots/pans but hes got beautiful ones and all the induction burners, cool stuff!
Christ this is smooth, the speed is so consistent just a steady flow no hiccups. This is what you plan and hope for but something always happens that this doesn't pan out. It's everything the placement of sauces, pures, plates even the f.en porcelain sauce cup is in arms reach spoons everything. And the big one there is a server thats actually there when the food is done... no need for calling em waiting for them too take the food and clogging up the pass. The amount of trays used is insane big up on the dishwasher too.. The first couple of tables i almost said this seem like this took a long time... oh 3 minutes and they are already on too the next block and calling the next... and EVERYONE is onboard this is so professional. Too any none chefs or not in the industry this is not easy this is hella smooth and top tier.
I am stressed just watching this but it looks so well organised! Respect for you and every other chef in there as well as the waiters/waitresses. The food looks wonderful
Perfect example of a great team leader, good communication, everything is running smoothly, no need to shout and swear at people like a certain chef I don’t need to mention, and you even found time to have a giggle to keep the team’s morale up. Good work chef 👍 This is the first of your videos I have seen, I’ll definitely be watching more and subscribing 😊
i feel like gordon ramsey screaming is often taken out of context, the only show he really shouts a lot on is hell’s kitchen, and the contestants on that show are competing to run an entire restaurant. that’s beside the fact that he is definitely encouraged to act like that by the producers because that’s what people watch that show for. if you watch his other shows that either feature amateur/home cooks like master chef or kitchen nightmares it becomes much more obvious the kind of person he is. i don’t think he’s ever shouted at someone on master chef for things that aren’t like literally safety and health hazards, and on kitchen nightmares almost every time he gets angry it’s with the entitled owners that drive their restaurants into the ground and fuck over their kitchen and waitstaff.
I take it the chef you are mentioning is Gordon Ramsey. He’s not shouting at the contestants to try and instill values in them, he’s shouting at them to build pressure. Being yelled at causes some contestants to cave under the pressure and that’s what Gordon is trying to weed out. Those who crack under pressure. He’s not trying to find a well oiled machine in Hell’s Kitchen. He’s trying to find a leader amongst the contestants who is worthy of the title head chef.
@@spencerbrice5483 also that's in the USA, you see shows in the UK with him and he's pretty chilled and normal, but on US shows the editing is done to make him look the opposite. People in the US like drama.
Incredible and precise. Yes, there are Head Chef's on par, it not better, than Gordan Ramsey in the real kitchen. This guy is on top of everything going on with ease. He's a dream boss in the kitchen. Thank you for sharing this via GoPro. I worked in kitchens for 18 years, never seen any thing like you.
This is fantastic, (and actually realistic so no TV show) to watch for people who have no idea what's going on in a professional kitchen. No screaming etc etc. The way it's done! Love it!
Honestly never thought I'd watch a half-hour video of someone in a restaurant kitchen, but there I go! What a guy, and what a restaurant. No surprise that it's so busy!
Been there! Done that! Amazing footage!!! You'd think after going through this myself that watching you I should be traumatised but I find it strangely soothing!!! Amazed at despite the chaos and stress, you make it seem like its running smooth like butter and the respect you have for your staff and cleaners (all vital in any kitchen), i take my hat off to you Chef! I'll be visiting your restaurant the next time I'm in London. You've earned yourself a sub and future customer.
It was super impressive and I felt like the criticism and talk towards employees was polite and helpful. The only thing is the head chef ate a lot of the food touching his mouth then back to other food so it wasn’t the most hygienic.
Love this. I know nothing about the restaurant business let alone about being a head chef for that matter and to see a chef with a head cam on showing all the work being done. I could watch for days
I thoroughly loved your video! I love to cook like that for my family at home, one and done. I have much respect for you and other chef's who spend 12-16 hours a day six days a week churning out delicious meals.
I work in Film and TV, and there's a lot of planning that's done ahead of time. But working on the go like this, is on another level. I just found your channel and look forward to seeing more.
Actually found this really relaxing! I know everyone is super busy, but nice to see it all being dealt with calmly and professionally, and each member knows what part of the cog of the machine they are, all super-douper!
Congratulation to every single one there great job. Love the circular kitchen design, easily accessed from every side. The way the chef haves time to talk and give advice to anyone is something that hits me hard. I didn't have that from my chef , but now i try to be the one giving advice to new cooks and future chefs. Great job Chef and team
The fluidity of the line is very impressive 👏 (I know that's a requirement for a very successful restaurant). Still impressive and makes me understand how much goes into making quality food but most importantly a quality experience by you ALL! I am not a cook but this makes me truly appreciate the cooks and the servers when I go out for some food. (Genuinely, I always have)Hence why I always pay a decent tip and NEVER the bare minimum. You and your team are cherished by many and if I EVER travel to London, guess where I'll stop for some food? Genuinely, thank you for the hard work and thank you Chef for a stellar video. You deserve everything coming your way, plus some.
Jesus Christ this looks so professional. Eyes and hands everywhere but still very calm. Always cleaning up and putting everything where it belongs. A real masterclass
I know nothing about your work and this showed up randomly in my recommendations. Absolutely amazing to see how complex and under control everything seem to be. Thank you for sharing.
Teaching the guy how to plate at 8:45 was a very tender moment - it's counterintuitive but making haphzard piles at the side, then plating them, is much neater than taking your time over it on the plate! The guy plating is trying so hard and he's taking out each piece individually but that just makes it look random. If it's in a pile it's more natural. It took the chef's eye to see that :) And then the chef cleans the station to show that the guy had been agonizing over placement but neglecting his place. The guy will learn from this. Maybe he'll be a head chef himself one day.
5:50 The man could tell what's missing with just one taste and instantly decided how much of what to add. Having such a refined palate would be amazing.
I’m a producer of some of the bigger music festivals in the Netherlands and this reminds me of my job. It’s everybody contributing and being at their best to accomplish one goal: give people an unforgettable experience.
Something I really love is that spot you keep taking the spoons in and out of. It's like a mini automatic dishwasher/cleaner for them from what I can tell. Seems extremely handy!
@@112Haribo they're not getting cleaned and if there is detergent in there keeping it sanitary he's putting it all over the food. disgusting and filthy!
The constant leadership, but more importantly mentorship, however discreet, is admirable, to be honest. You can have no doubt that any one of them chefs will go on to be as good and successful as you are. 👍🏼
Seeing the organization,that clean kitchen, being so calm and being so respectful, brought a smile to my face. Thank you Chef for reminding me the best year of chef working in UK and showing to the world why this is the best and humble job in the world. Who ever does it different doesn't have the passion! Hats off to you!
Amazing. Very professional, great leadership skills, and does everything by example. He even tidy ups peoples area, to show them how it should look while he teaches/corrects them.
I enjoyed the full video, so much nostalgia for me here. Went back to school, got a degree after 8 years of professional cooking. The constant tasting is what made it for me. Thanks for this video!
Reply below and let us know what other types of POV videos you would like to see from our restaurant!
𝗕𝗲 𝘀𝘂𝗿𝗲 𝘁𝗼 𝗰𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝗼𝘂𝗿 𝗼𝘁𝗵𝗲𝗿 𝗵𝗲𝗮𝗱 𝗰𝗵𝗲𝗳 𝗪𝗶𝗹𝗹 𝘄𝗼𝗿𝗸𝗶𝗻𝗴 𝗮 𝗯𝘂𝘀𝘆 𝗲𝘃𝗲𝗻𝗶𝗻𝗴 𝘀𝗲𝗿𝘃𝗶𝗰𝗲: ruclips.net/video/ACCAWsAVEpI/видео.html
Subcribed!🎉
Would love to see a bartender POV!
Washing up .
Potwash
All the prep work you have done before service
You seem to have so much respect for everyone you work with, so calm and just handing out little pieces of constructive feedback. This is what a head chef and leader should be.
Yeah. Definitely put a good show on for the camera.
Too many chefs mimic Ramsey💀
I'm glad that good, empathetic leadership is starting to get respected in the kitchen. As opposed to the needless verbal abuse that seems to have been romanticized among chefs.
with a camera literally strapped to you you better be, but i guess that doesn’t stop police so never mind
Gordon Ramsay disagrees lol
To see a kitchen with 0 anger and 0 shouting and 100% teamwork really makes me wish I was in a different kitchen. You've got this kitchen down to perfection really great job 👏
Not every kitchen is a Gordon Ramsay episode xD
@@Felipe-mg1pw men you have no idea, actually 90% pf the kitchen is worse than a ramsey show hahah, more like an up and down , but screaming cursing oh yea that s accurate
@@Felipe-mg1pw working in a kitchen was the only job I've ever left out of anger.
@@Gr13fM4ch1n3I don’t blame ya, you either get along and have a good time or it’s a hellhole
The kitchen I work in has its moments but generally, I've heard one person yell since I've been there, and they were fired the same day. Everyone works together, helps where needed etc.
I've worked in MANY kitchens in my 15 years experience. 8 minutes in and I can tell you this Chef has a level of professionalism that MANY claim but few possess.
He speaks to his people with respect and authority.
He utilizes his own chain of command to institute changes before going to oversee that change.
I'd love to work in this kitchen.
Iron sharpens Iron!
lmao
lol@@grievous8431
Hi, I have the same aspirations as this guy, when I’m older I want to own a restaurant or maybe many. I love food and want to make money from it . I’m 15 and in the UK do you think I should go to culinary school or straight to working at a restaurant? Thank you
@@gabejackson9726 Hi, I am Swedish, dont work as a chef, but have worked in some restaurants, Go to school, You will learn the bassicks and the bassicks is what will give you the edge* when you will be working, You know how to do stuff without having to think plan or ask for "help" I dont know how it is in the UK but in Sweden we have in school grade 1-9 is bassicks that all go and do, then after that we have high school and here is where you go to culinary school and after that you are a "chef" and we have dedicated schools just for culinary students. IF it is the same in UK go that rout. You also have culinary school abroad in France, Belgium, Schweiz, Germany that you can go to after high school and even more learn and sharpen your skills and knowledge in the culinary arts! I whis you all the best kid!
And remember i an no chef i just respond and say what i think, Go to Fallow and talk to the chefs there and see what they say! Or send then an Email!
@@gabejackson9726 restaurant experience is more necessary starting out
This takes me back to my late teens/early 20s! Some of the best years and the hardest work I've ever done!
I've had some big names back me up in job interviews and I get it every time. And when they see my work×speed, I'm almost pro.
The real Jon Sudano! :o
Best years? Working in the restaurant took years off my life lol. Stressful as hell. Still, I admire people who do it.
Thanks for the comment Jon, we're big fans!
I would rather blow my brains out than do this for 8 hours a day. Jesus christ how do you people do this.
As the head chef, I imagine it must feel incredibly fulfilling to have your kitchen running like this. Outstanding crew.
what a depressing sentiment
The leader keeps the calm tempo tho so this is just a perfect crew!
@@erictim9052 how so
@@erictim9052 Hm?
I played overcooked seems similar to this.
It’s refreshing to see a head chef giving his chefs advice on how to be more efficient during service, no shouting, no hard critiques or anything, love to see it!
Right!!!
yes def better than having gordon cussing you out at every turn
@@prophy4736 cry about it, donkey.
@@prophy4736 It's been years since the shows started and people still can't figure it out.
thats because its an open kitchen where the customers can see and hear you.
The plating. The control. The constant tasting to the point you don't need to eat an actual meal ever. The maintenance and cleaning of your line's stations. Brilliant. Love this content, please keep it coming Chef!
The clatter of dishes going into their correct bins is the hallmark of a well-run kitchen and you can hear it perfectly here
lol you're delusional if u think tasting all day means ure not hungry like a normal human, source - me 14 years chef
Oh is that actually a thing? That Chefs don't really have to eat because they taste enough?
@@N0VaDa yeah if you taste 600 dishes per night.... why will you eat =P
@@N0VaDa That's obviously not true. I only tend to eat one decent sized meal a day though. I find if I eat a big meal mid shift it slows me right down and makes me feel tired for an hour or so. I eat lots of fruit at work and drink a few coffees
The money they must have spent on pots and pans to keep up with those rushes is just insane. He burned through my entire pan set in the first 30 seconds and each one was covered in that food that doesn’t rinse off easily. Shout out to the dish washers in that establishment. props to the chef and cook staff as well, they did amazing and deserve their props.
@Johnny Rocket true for the most part, im not gonna speak for every restaurant ever but i know the one i worked at briefly did have really good machines but there was always that one dish we hated because it would be really hard to clean. 😂
@Johnny Rocket and even if they can't get it off they have an soaker tank
As a pro dishwasher I can assure yall that there is no safe degreaser, but this is a pro kitchen and those dishes must be washed. I might think this is a 150p establishment, gotta love the cuisine work
@@yaboirice5872 haha yes indeed always fun when you gotta spent 10 minutes to clean one pan
God bless the dishwashers. There would still be cooks without them, but the cooks would be shit.
shout out to all the dishwashers out there, the unseen backbone of the kitchen
😂😂😂
Every mouth needs an asshole. We respect all of you.
I used to bus and dishwash for our city's fancy restaurant. Let me tell you... Nothing is more special than being a disher, and a "gopher" for whatever someone needed, than being one that the chef offers a hand to. Owner was less strict than our chef, but during peaks of the day, he'd stop preparing and come chat with you while plates sat. He'll give you words of encouragement, if there's plates backed up, he'll drop the apron and roll his sleeves up. All cooking is stopped until dishes are caught up.
Seeing this vantage point offers me a glimpse into what he did between helping everyone. Absolutely amazing. Thanks for this!
Sincerely - the washers!
I got fired for taking a dump in the deep fryer
This experience definitely isn't universal for washers. Definitely wasn't for me.
Being the dishwasher is also a real powerhouse position. You stop and whole kitchen is in disarray.
being a team basically
@@ryanslack2666 Ive worked a lot of places best place I ever worked was a small French bistro we weren't coworkers there we were a family thru and thru. Not everywhere is like that but if you can find that place stick with it as long as you can.
If this was an 8 hour live stream I would watch it non stop. Something so fascinating about watching a well oil machined run so smoothly.
It also makes me appreciate my food a lot more knowing it’s had the tick of approval and taste of approval 😂
would LOVE if this were a massive livestream of an entire shift
I would too!!!!!
Once again this is showing me that working as a head chef is more like being the conductor of an orchestra or working in logistics than it is to „just“ be a chef. The amount of concentration that is needed to accurately have every process run at the right time, in the right order and with the right parts of the mechanism moving is outstanding. And the team seems to give opportunities to learn, which I am sure especially the younger members of the team will be able to cherish. Hats off to such a seemingly smooth service!
experiencing the flow on a busy night gotta be the best feeling
@@peterheinzo515 the only thing I TRULY MISSED WORKING fine dining. 😢
Honestly if I had a head chef like you I would have respected you so much. I was a sous chef at a 5 star restaurant and all we did was get yelled at and we were a "family". I love your composure and your constructive criticism.
5 stars of what?
@@littlemissmello 5 star review restaurant
What 5 stars?
@@littlemissmello I'm not sure about what the OP ment but sometimes I say I've worked in a 5 stars restaurant while in reality I'm trying to say I've worked in a 5 stars hotel's restaurant.
Ya 5 Stars sure...🤙
I NEED MOREE!! It's so hard to find good footage of people working in a Kitchen. Love watching this style of video, and it always gets me hyped up for my next busy Saturday on the line.
More to come!
watch POVcook!!!! this account and that other account r my faves
If you don't mind, how much money do you make on a busy Saturday as a line cook?
it reminded me of those memes where lot of equations apears like thinking them fast XD
@@harborwolf22normally your pay rate is the same regardless of day as a line cook, and location and venue impacts your pay quite a bit. When I started off as a line cook at a local American restaurant, casual dining, like a cheddar’s, I made around $13 starting off, at another place, at an upscale fine dining Italian restaurant, I made $15, and now as a sous chef at the same place, I make $20
The first sign of a great chef... he recognizes the dishwashers, the backbone of the kitchen!
The Kp is quite literally so so so important an people look down on them because what they do. its sad really anyone in the industry knows without them you are fucked.
They're worth their weight in gold mate, as you probably know.
I've personally experienced what it does to the workflow if the cooks have to start doing the cleaning themselves for whatever reason, never again...
Really grinds your gears when wait staff get uppity about tips in comparison.
UNDERWATER CERAMICS TECHNICIAN
or dish pig
I love how everything he needs is within reach and how he plows through with a calm demeanor
This is the way
That is such a clunky set up. Way too much wasted movement. You shoukd see a smooth set up
@@alanandmichellerichardson1238 link one
Everything’s in reach because there’s a massive amount of teamwork happening, these types of videos are cool to watch. His kitchen team is amazing
it's what we called mis en place
The coordination, efficiency of movement, constant and complete awareness, attention to detail...this is just phenomenal. I really do enjoy watching chefs in action.
@@him050just say you're retarded next time
I used to work as a cook in a top kitchen in Indiana, and it was never this calm. It’s good to see a tight nit team work together without any anxiety, anger, or despair. You seem to be blessed with a good team, and seem to be a good leader aswell - helping others out when need be. Awesome to see.
How much did you make an hour
Where at? Fellow Hoosier here
Fellow Hoosier here too guys
St Elmos? Ruths Chris? Oceanaire? I'm out of ideas
@@DanielMustang47 Cracker Barrel.
Now this is how you run a kitchen! No childish yelling, just constant and clear communication throughout. Love this! Also interesting to see the different food practices in the UK vs here in the states
In Canada, we'd get in so much trouble eating the final product in front of customers haha
@@Wincey97 you can't taste test the food? I work at a steakhouse that grills everything and we obv can't cut a piece off the meat to taste it but like an insignificant piece green or a spoonful of sauce can't be tested?
@@Wincey97ruth! I was very surprised when the chef just ate in front of everyone 🤣 that's a no no in Canada land
@@nathanieltremblay1495 It depends on where you work or more who you work for. Obviously as long as you aren't putting the spoon back in the sauce, you should taste it often IMO. I've worked for a restaurant chain before that didn't want any of the chefs eating any of the food, I used to just say I'm 'quality controlling' it. Now I'm in a very small restaurant kitchen wise, we only have 3 chefs and our owner is completely fine with us quality controlling food. Any time in the past I've trained apprentice chefs I've always told them a million times that they should make it a habit of taste testing their food
Yelling in an open kitchen would not be ideal.
He’s so calm and gentle with his cooks and servers i love it. Even helping them keep their stations cleaned up when they are a little overwhelmed.
Respect to this man for his professionalism, leadership and the ability to own that kitchen. If someone can make a tough job look easy, that is a mark of quality and ability. Thank you for sharing this footage.
I applaud your willingness to be so open and accountable with your customers showing what goes on behind the scenes in your restaurant and the preparation of their food. Most people have No Clue as to how many hours of prep you do before you even start service. As long as you keep striving to be the best and don't take any shortcuts with the quality of food and service your customers will keep coming back for more. Thank you for your service. I Really mean it. from Vernon BC Canada. Cheers Mate.
wonder how many karens tell staff to wear gloves or some shit.
The one thing I love about this is the politeness. At the restaurant I worked at, the one thing that annoyed me more than anything is the how rare it was to hear a thanks or thank you, and everyone was unbearably rude. Everything about this place is amazing
I have some serious respect for Every single person in restaurant kitchens. There is so much going on and you guys are just flying through lunch service like it's any other day. It looks so complicated but all of you are on point it is very impressive.
Chef is working that pass like a boss! Love the craftsmanship behind each dish
Thanks 👍
I'm simply in awe!!! Complete precision and professionalism while still finding time to teach and even fix a sauce that has gone astray. Kudos!
A well-run kitchen is like an orchestra. Even just the sheer visual representation of this orchestra at work, the chemistry among each member, and the excellence of each magnificent component of every dish speaks volumes to the potential that someone dedicated to the craft can posses.
Bro thinks he's Ralph Fiennes in The Menu.
Looks pretentious. Food sitting there for hella long too, diddle dalling around. Just put the food on the plate and goooo. Also it's London, so a top restaurant in London isn't much 😂😂😂. Go to Tokyo if you want real good food at a "Top" restaurant
Sure food can definitely be art. But it’s really not that deep. Most the time.
what orchestra? looks like my high school lunch room, what a shame.. not to mention food sitting out for 10 minutes just so they can make it look "nice" with twigs and parsley
@@Emarq31yea you should go to Tokyo to find a top London restaurant 🤡
as a member of a foh team, this type of footage and perspective is so important to me. while im maneuvering a dining room that does 250-300 heads a night, im very fortunate to have a kitchen that consistently puts out quality food every day. its always nice to be reminded of how hard cooks and chefs work and why i can feel proud and confident to sell their dishes.
cheers to you my friend! superb work and quality content
EDIT: i work in an Italian restaurant in a very historic New Orleans hotel. The cuisine and dynamic is different but i applaud the quality and execution your team brings to the pass. keep it up chef
nice name, i've also worked in an Italian restaurant!
I was watching in awe, The way you treat your staff and explain things without demonising any of them, The way you run the kitchen is almost like a orchestra, everything runs smoothly and everybody has respect for eachother. We run 2 restaurants in North wales and I will be asking my kitchen team to watch this video with me to try and understand this concept of teamwork. Amazing work Chef!
This is crazy good footage... People don't often realize what it takes to even work in a kitchen, let alone be a head chef.
This man knows what he's doing to a tee.
As a retired air traffic controller, I'd have no reservation recommending this guy for ATC school and training. He has tremendous multi-tasking skills and is calm and in control. If he can also think and work in 3 dimensions he'd be a star!
This man knows what he's doing.
Rule of thumb is always leave a piece for yourself to try.
For the layman audience, I wish we could have something akin to Primitive Technologies, in which he uses Closed Captioning to explain what is going on and inform the audience. Would be an amazing addition to this content!
As somebody who has worked in a few kitchens, I wish I had worked in one this large. Brilliant spacing and layout.
This is like a chef's dream kitchen
layout makes it or breaks it really. the most important aspect of a well run kitchen.
Yeah this is a really well laid out kitchen.
What makes a good layout for a kitchen?
for how busy it was: no chaos, no disorientation, no mishaps, no miscommunications. THIS head chef is at the top of his very game. Big props. And massive props to the team as well, this is what a successful kitchen looks like, top restaurant or not.
A goog chef will always help other chefs on different sections if they are struggling. The fact that this head chef even helps clean sections demonstrates that his head is not up his arse. After 20 years as a chef myself in Australia, he is a great example of team leader. Great to see the respect given to boh staff as well.
I can't believe I just found this channel. Im a good Chef, but one that doesn't have the natural, built in instinct. I just learned from all the great Chefs and cooks I've been blessed to work alongside who DO have that natural talent. These guys are a new source of knowledge and inspiration and I seemingly can't ever get enough of those things.
More of this, please. I love to see this. Seeing this type of video makes you understand and appreciate the kitchen staff to a much higher degree. You make it look easy... like a dance with food. I love watching these and have now watched both of them twice today! lol
I've recently been promoted to the role of junior sous chef and you are exactly the type of head chef that I aspire to be!
Calm, collected, respectful and respected! I love this kind of content where people can see what it is we actually do and what we love doing!
This chef knows everything going on at once and coaches everyone so nicely!! Much respect
Much respect for this video. As a chef myself it's refreshing to see another chef not have to raise his voice at his team
Better to lead with respect than with an iron fist
I am 19 and have spent a little over a year working in a school kitchen. Whilst working there and practicing at home I have found a real passion for cooking and food. I have been offered a job at the Hampton by Hilton hotel near where I live after a successful interview and trial shift. I can’t wait to get started and your videos have given my an insight to how a competitive and busy high end kitchen operates before I start working in one myself, so for that I have to say thank you. I can’t wait to get started and I really hope and can learn everything I possibly can to become a very good chef.
Man I'm jealous, I'm 18 and I've been cooking all my life but only professionally for 2 years in a small pub, I've successfully staged at Royal York fairmont hotel, Toronto and currently have a job interview upcoming at Victor in hotel Le germain. I have this feeling of envy everytime I hear someone is working in a place I've never worked at before because I'd imagine all the things I could have learned from each chef or cook that I meet. Good luck on that job man and have fun on the line!
@@JapethSierra you should be proud bro. At 18 you know your passion, have great experience, and opportunities already lined up. You'll go far in life. The world notices and rewards people who are passionate about what they do. I'm 22 and love communicating. I've run a business teaching skateboarding lessons for 2 years. A month ago, I met the owner of an engineering company at the skatepark and tried to sell him on a lesson. It ended up landing me a job in technical sales at that company. Point is the owner saw how I love what I do and wanted me on board. The same will happen for you. And remember this: pity anyone who passes you up. They have no idea who they're losing. Remember your worth and you'll go far. Much love from DC
Good luck!! I have so much respect for people who do this job. I read Gordon Ramsay book which was an amazing insight into how much work it is to be a chef. hats off.
Wish you the best bro. Keep it going.
It's good to see young lads having passion for something they like doing
And again watching you work in such harmony is so satisfying, ive mentioned before that i cancer and have 12 months to live but im ok with it and im not saying for sympathy, only telling you this as your videos make my days bearable, the way you all work is majestic and from how you come across you must be an amazing boss and person, hopefully within the next 12 months i will be able to travel down and sample your food, you guys are all amazing and wish you all the luck in the world.
❤❤❤
hope you get to try it!
you deserve good things.
I hope you will be able to get there!
11 to go !
Don't listen to the witch doctors. Your mind dictates your health. They are only there to convince you you need them. Never go to the "doctor". They all willingly take kickbacks for prescribing drugs repurposed for completely unrelated ailments. They are devilish freaks and if you do a few months of research you will be infinitely more qualified to take care of yourself. Aleopathy has cured 0 dis-eases on purpose.
You really got to appreciate what efforts are put into getting that dish to us. When we go out, we never really see or get a chance to see all the work and coordination needed to send food to the table. Keep up the good work to all the chefs and staffs out there ✊
I used to work at Aubaine in HSK as a waiter and seeing this I wish we had this much coordination and professionalism. What we did have is an incredible team of dishwasers. They would clean and polish pounds and pounds of cutlery and dishes in a split second and we NEVER ran out of anything because of them. What a video! Loved it.
This kind of authority is earned, not demanded. You can tell this chef loves his job and team with every fiber of his being!
As a retired Chef thank you for this video. I always enjoyed working the line and the rush that comes with it. I'm a bit older now and I enjoy watching the new generation pushing food forward to new levels, but some things still stay the same. Cook food that you love always and others will appreciate your honesty and effort. Cheers and keep on rocking & take no prisoners.
Cheers to u ❤️
As a bartender I have an immense amount of respect for this. Notice how every single task that requires mechanical skill is second nature which allows chef to focus on his end product. This is beautiful
Mechanical skill? Oh please, a lot of basic skills
@@marcusjensen3409 Yes but you have to multitask
@@marcusjensen3409 mechanical skill literally just means any precise muscle movement, regardless of difficulty. OP is also a bartender which could mean what's basic for us cooks/chefs is different from what they consider so.
@@marcusjensen3409 what kind of mechanical skills can you perform under high pressure or with precision, then?
@@marcusjensen3409 Lets see you do it buddy
My dads a chef and watching you is like looking trough his eyes. Ive seen him cook and ita this same mental state, you gotta keep moving to keep the flow, moving things, touching things, cleaning things, even dancing in the same place, all keep the blood flowing and your mind focused. Great job chef
The workflow of this kitchen is incredible. It seems so clean. Everything just works. Perfect teamwork
When the chef is helping you clean your station is just pure respect 👌👌
Jup then you know that you doing your job not correct
@@Gillozz yeah but respect to the chef 😃
@@Gillozz true but you need that experience to learn how to do it correctly
Absolutely. Bring back memories of a very well respected chef say to me “if you work in the sh+t……you get in the sh5t” 😂😂. So true.
I noticed that. It really does show respect for his team.
Seeing this reminds me when I was a dishwasher in a top restaurant here in berlin. Hard work always a lot to do but I loved the athmosphere in the kitchen and how synchronized everything was.
Been a cook for 6 years now . Next month im moving to London. I hope i'll get a chance at finding this kind of professional environment to fulfill my dreams. Really inspiring. Thank you, chef!
Good luck!
I love this! As someone who has worked in many kitchens from very simple pizza spot to moderately fancy steakhouse, this just puts a smile on my face. The dedication, great line cooks, and organization of it all literally put a smile on my face. I really do love cooking but restaurants will suck the life out of you lol. Way more fun than a office job or salesman tho :)
I'm still in high school and cooking is a passion of mine, but I'm too scared to pursue it because everyone keeps talking about how stressful it is, and that the pay isn't too good
Better work construction than cooking
@@qwertymehta8342 follow your dreams, I think you should give it a try. The numbers of jobs and restaurants is endless and you have all the time to start but don’t waste it, life will fly by!!, goodluck out there ❤️🥲
As someone who's never worked in a professional kitchen before this was enlightening and immersive. Thanks for sharing!
You're an inspiration. This is what i wanted to be. Now i am 40 years old and the only thing that still drives me is the passion foi cooking. I found out about your channel in a random way. Fantastic mate. Cheers from Portugal
Love seeing you eating all the food. Laughed pretty hard the first time.
Thank you chef for taking me back to my hospitality years. You are so very organised and living in the moment in every plate. We love it.
as a chef at a regular upscale pub, this is incredible to watch. Just to see the equipment and the quality of everything makes me so jealous! Most kitchens you never seem to have enough pots/pans but hes got beautiful ones and all the induction burners, cool stuff!
Christ this is smooth, the speed is so consistent just a steady flow no hiccups.
This is what you plan and hope for but something always happens that this doesn't pan out.
It's everything the placement of sauces, pures, plates even the f.en porcelain sauce cup is in arms reach spoons everything.
And the big one there is a server thats actually there when the food is done... no need for calling em waiting for them too take the food and clogging up the pass.
The amount of trays used is insane big up on the dishwasher too..
The first couple of tables i almost said this seem like this took a long time... oh 3 minutes and they are already on too the next block and calling the next... and EVERYONE is onboard this is so professional.
Too any none chefs or not in the industry this is not easy this is hella smooth and top tier.
I am stressed just watching this but it looks so well organised! Respect for you and every other chef in there as well as the waiters/waitresses. The food looks wonderful
When I clicked on this video I did not think I was gonna watch the entire 29 minutes. Great video.
Glad you enjoyed it!
Good, calm head chef! Got everything to hand, never shouts. Gives instruction calmly and then gives rational. I’d love to work for this guy!!
Perfect example of a great team leader, good communication, everything is running smoothly, no need to shout and swear at people like a certain chef I don’t need to mention, and you even found time to have a giggle to keep the team’s morale up.
Good work chef 👍
This is the first of your videos I have seen, I’ll definitely be watching more and subscribing 😊
i feel like gordon ramsey screaming is often taken out of context, the only show he really shouts a lot on is hell’s kitchen, and the contestants on that show are competing to run an entire restaurant. that’s beside the fact that he is definitely encouraged to act like that by the producers because that’s what people watch that show for. if you watch his other shows that either feature amateur/home cooks like master chef or kitchen nightmares it becomes much more obvious the kind of person he is. i don’t think he’s ever shouted at someone on master chef for things that aren’t like literally safety and health hazards, and on kitchen nightmares almost every time he gets angry it’s with the entitled owners that drive their restaurants into the ground and fuck over their kitchen and waitstaff.
I take it the chef you are mentioning is Gordon Ramsey. He’s not shouting at the contestants to try and instill values in them, he’s shouting at them to build pressure. Being yelled at causes some contestants to cave under the pressure and that’s what Gordon is trying to weed out. Those who crack under pressure. He’s not trying to find a well oiled machine in Hell’s Kitchen. He’s trying to find a leader amongst the contestants who is worthy of the title head chef.
@@spencerbrice5483 also that's in the USA, you see shows in the UK with him and he's pretty chilled and normal, but on US shows the editing is done to make him look the opposite. People in the US like drama.
Incredible and precise. Yes, there are Head Chef's on par, it not better, than Gordan Ramsey in the real kitchen. This guy is on top of everything going on with ease. He's a dream boss in the kitchen. Thank you for sharing this via GoPro. I worked in kitchens for 18 years, never seen any thing like you.
This is fantastic, (and actually realistic so no TV show) to watch for people who have no idea what's going on in a professional kitchen. No screaming etc etc. The way it's done! Love it!
Honestly never thought I'd watch a half-hour video of someone in a restaurant kitchen, but there I go! What a guy, and what a restaurant. No surprise that it's so busy!
Why isn't POV's of chefs more popular on RUclips?? This is so fascinating to watch
Felt like I worked out after watching, great footage, you're a great leader sensible yet stern
Been there! Done that! Amazing footage!!! You'd think after going through this myself that watching you I should be traumatised but I find it strangely soothing!!! Amazed at despite the chaos and stress, you make it seem like its running smooth like butter and the respect you have for your staff and cleaners (all vital in any kitchen), i take my hat off to you Chef! I'll be visiting your restaurant the next time I'm in London. You've earned yourself a sub and future customer.
It was super impressive and I felt like the criticism and talk towards employees was polite and helpful. The only thing is the head chef ate a lot of the food touching his mouth then back to other food so it wasn’t the most hygienic.
When? Time stamp please?
Love this. I know nothing about the restaurant business let alone about being a head chef for that matter and to see a chef with a head cam on showing all the work being done. I could watch for days
I thoroughly loved your video! I love to cook like that for my family at home, one and done. I have much respect for you and other chef's who spend 12-16 hours a day six days a week churning out delicious meals.
Its 4 am I should go to sleep..
POV HEAD CHEF DURING SERVICE
Me: I must know
I work in Film and TV, and there's a lot of planning that's done ahead of time. But working on the go like this, is on another level. I just found your channel and look forward to seeing more.
Actually found this really relaxing! I know everyone is super busy, but nice to see it all being dealt with calmly and professionally, and each member knows what part of the cog of the machine they are, all super-douper!
The noises made me want to curl up and sleep
Congratulation to every single one there great job. Love the circular kitchen design, easily accessed from every side. The way the chef haves time to talk and give advice to anyone is something that hits me hard. I didn't have that from my chef , but now i try to be the one giving advice to new cooks and future chefs. Great job Chef and team
The fluidity of the line is very impressive 👏 (I know that's a requirement for a very successful restaurant). Still impressive and makes me understand how much goes into making quality food but most importantly a quality experience by you ALL! I am not a cook but this makes me truly appreciate the cooks and the servers when I go out for some food. (Genuinely, I always have)Hence why I always pay a decent tip and NEVER the bare minimum. You and your team are cherished by many and if I EVER travel to London, guess where I'll stop for some food? Genuinely, thank you for the hard work and thank you Chef for a stellar video. You deserve everything coming your way, plus some.
Jesus Christ this looks so professional. Eyes and hands everywhere but still very calm. Always cleaning up and putting everything where it belongs.
A real masterclass
I know nothing about your work and this showed up randomly in my recommendations. Absolutely amazing to see how complex and under control everything seem to be. Thank you for sharing.
Teaching the guy how to plate at 8:45 was a very tender moment - it's counterintuitive but making haphzard piles at the side, then plating them, is much neater than taking your time over it on the plate! The guy plating is trying so hard and he's taking out each piece individually but that just makes it look random. If it's in a pile it's more natural. It took the chef's eye to see that :)
And then the chef cleans the station to show that the guy had been agonizing over placement but neglecting his place. The guy will learn from this. Maybe he'll be a head chef himself one day.
I love watching these videos while im doing schoolwork because i feel more inclined to be productive when im watching people be productive lol
5:50 The man could tell what's missing with just one taste and instantly decided how much of what to add. Having such a refined palate would be amazing.
I’m a producer of some of the bigger music festivals in the Netherlands and this reminds me of my job. It’s everybody contributing and being at their best to accomplish one goal: give people an unforgettable experience.
I'm halfway through and I'm really enjoying this. Seems like you have fantastic communication with the other people in the kitchen and are supportive
So many of us, consumers, are never going to realise how hard you guys are working. The speed and intensity of work is really crazy
Marvellous work, chef...I worked at several kitchens across 7 years and it was rare we had this level of coordination and teamwork.
1:41 “have we got hashish coming”😂?? I’m defo hearing that wrong lol
As an outsider it is blatantly obvious how hard you are working. Hats off to you.
Something I really love is that spot you keep taking the spoons in and out of. It's like a mini automatic dishwasher/cleaner for them from what I can tell. Seems extremely handy!
I was confused about that. How are the spoons actually cleaned. It looks like they are just soaking in warm water a bit and then reused?
@@112Haribo most likely
@@112Haribo might be water with a tiny bit of bleach / cleaning agent, notice how he’s wiping it with a towel afterward
It’s just warm:hot water. Either on a bainemarie to keep it sanitary but not much more than that
@@112Haribo they're not getting cleaned and if there is detergent in there keeping it sanitary he's putting it all over the food. disgusting and filthy!
The constant leadership, but more importantly mentorship, however discreet, is admirable, to be honest. You can have no doubt that any one of them chefs will go on to be as good and successful as you are. 👍🏼
You can see him spot something, then choose not to say something. Like, not saying more than he has to.
Seeing the organization,that clean kitchen, being so calm and being so respectful, brought a smile to my face. Thank you Chef for reminding me the best year of chef working in UK and showing to the world why this is the best and humble job in the world. Who ever does it different doesn't have the passion! Hats off to you!
Amazing. Very professional, great leadership skills, and does everything by example. He even tidy ups peoples area, to show them how it should look while he teaches/corrects them.
You should include the date and time of the recording. Might be fun for some customers to go back and see their actual meal being prepared
6 seconds in and I'm already having a panic attack I'd literally rather be in the line of fire in the army
i work in one and ur right ahahaha (kill me)
I genuinely salute you sir, you seem to run an awesome kitchen. Not just in what it produces, but in creating a nice and healthy workplace as well.
I like how he keeps tasting all the sauces to make sure it's up to his quality standard and expectations. True professional
And then immediately flicks the spoon back into the pot right after tasting
@@glenjamindle that's a discard pot for dirty small items, not the sauce
I enjoyed the full video, so much nostalgia for me here. Went back to school, got a degree after 8 years of professional cooking. The constant tasting is what made it for me. Thanks for this video!
mad respect for all staff and coordination. Everything looks very tasty too.
One small thing i noticed: Fries come out at 17:38 Service goes out 23:22
That's a real chef cool organization presentation, awesome demeanor.I been in it 32 years great job loved video
Awesome! Thank you!