How a Master Chef Runs 4 Kitchens and 12 Bars at London’s Prestigious Music Hall - Clocking In
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- Опубликовано: 28 фев 2023
- Royal Albert Hall is the U.K.’s most iconic music and events venue, with 1.8 million people passing through its doors every year. Executive chef Scott Stokes is in charge of feeding them all with menus consisting of Welsh rarebit tarts, British fish and chips, pizza, and much more.
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Credits:
Producer: Pelin Keskin
Directors: Pelin Keskin, Murilo Ferreira
Camera: Murilo Ferreira, Carla Francescutti
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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Хобби
This is probably the most teamwork, most respect among each other, and a great aura of positive moral I've seen on here so far.
what a truly lovely man.
So much respect towards these chefs. It's not easy to cook a whole lot of food for an extensive number of people at a certain event.
This seems like an ideal culture, everyone helping everyone, one common goal, a respect for the space and the concept. Everyone seems to be having fun and enjoying their stations and jobs, magnificent food. Ya'll hiring haha
For anyone who’s interested… this company is called rhubarb and not only do they cater for RAH but also do skygarden, have restaurants in New York and Berlin and also cater and do events for 22 Bishopsgate. They have an insane amount of executive chefs/ mangers to make it run as smoothly as it does
What a great figure and role model. So humble, so kind, and has so much passion for what he does. That is a beautiful spirit
Chef comes across really well
Just about all his team have big smiles whilst working
Indeed. Seems to be a good environment
true and professional leadership
the work environment seems awesome .. the mutual respect for each other
This guys seems extremely genuine and very respectful to his fellow chefs. I would work for him!
The moment he enters .... every body starts to greet him ... wish him .... overloaded with positivity. Shows how he treats others.
Great job as always! nice to see the variation in the types of restraurants/chefs you interview
This is the most complicated team work I ever seen in the kitchen.Absolutely amazing!
The shots where he's at the table sitting in front of the painting talking to the interviewer make him look like he's got green hair. 👨🍳
It's always enjoyable watching a consummate professional showing you how it's done
Years ago, worked in all the restaurants! What a great experiencing!
Beautiful video of beautiful food and processes! I'll never say no to more videos like these -- they're fascinating.
Omg, those venues look super awesome
Looks fantastic, well done to Chef Scott and the whole team 😊🎉
That takes hardwork, dedication, and love to do something amazing to take on an impossible task and still put out delicious food to so many people😎 Gotta respect these great chefs😎
Wonderful video - well done to you all !!
Just incredible
The food looks amazing for a concert venue
I give these chefs props forreals ...this is their life. No playtime work work..
Amazing episode
That is so many people to be in charge of feeding! Well done Chef.
As a NYC chef of 24 years just WOW... he amazing his passion and happiness is great. I would be honored to work for him any day
The golden Star Wars heads and figures on the sweets look amazing :D
The fish and chips looked excellent
Knowing who to make things happen, and To run wherever happy But it’s not that Easy.But when everyone works as a team ,and love their job,and understanding who and what’s needed to work together,to give everyone the best meal ever.
Ugh, we need this in the United States. I mean, on my night out, I wouldn’t be eating dinner at a concert hall, but at the very least it would be nice to have some beautiful canapés or petit fours circulating around for those that are partial to them! And I mean freshly made beauties like these, not the packaged junk that is served at the bars in our concert halls which I never bother with. I mean, hey, I don’t know about the rest of the US (maybe Carnegie Hall does this), but this is a rarity in California.
We do have this in the US! I work for the US branch of this company in NYC and we do this for a massive complex called Hudson Yards!
@@theidioteque41 Yes, but that’s in New York! Honestly, I’m jealous, you guys are lucky😂 I haven’t seen this in a classical music hall in California yet, unfortunately. Then again, I think New York just has a better night life culture than we do when it comes to the more sophisticated arts that occur in concert halls. C’est la vie, I suppose😂 Although, that said, I guess I have to come to Hudson Yards then to try you guys out! Tell me, what’s your favorite thing that is served? What do you most like to prepare?
@@Tennisisreallyfun "Iconic London Concert Hall". Lmao, don't get it twisted, this isn't something that happens this well at all places, the people who own this place and the people who do the hiring, have obviously chosen right.
Outstanding Respect👍🇦🇺
Fish and chips sounds so good right now and try that vinegar on it that sounds good
I’ve eaten at the Verdi and can thoroughly recommend it!
THIS IS INSANE!!!🤪🤪🤪 I wish this level of teamwork existed in my previous restaurant work. It's beautiful to watch.
Gordan Ramsay should do a spin-off show called "Kitchen Dreams" like this place.
Nice and professional
inspiration
What a nice man, would gladly work for him. A perfect example of a great wholesome boss and place to work. Its even more impressive knowing how stressful that job could be
Respect
I had no clue they even have restaurants in there 😮😮😮😮 and I’ve been there many times 😅
I sensed some tension between the Executive Chef & Executive Pastry Chef.
Worked here about 5 years ago. What they don't mention is the service staff other than managers are all agency temps. Wait staff were paid minimum wage, didn't see a penny of any tips (pretty sure that's illegal). Kitchen work seemed fine but the people running the place are horrific and exploitative. 100% massive Tories.
Yea 5 years ago...
@@garduna9236 it still applies now
I have no doubt you're right, but I also have no doubts that if they did things your way, someone else ( not you of course ) would post here that the food was overpriced for what it was. Have to pass on the cost of making the food to somebody after all.
Waiting staff are dispensable though. Only takes 3 months to be certified in silver dining. Can't do that in 3 months to be a chef. Chefs, will be on a lot more. Especially if they work for a recruitment agency.
That sounds like all high end restaurants for sure
WOW, CHEFS are Equal to Artists like Painters/Musicians etc
💚
omg, respect lol
Eater top 3 channel about food on RUclips easily!!!!!!!! Don't stop the grind
VERY NICE CHEFS
That looks so hectic. The food looks fantastic though.
Nice
Sick snake 12
Do it with chef Chris Salan at Mozaic restaurant Ubud Bali
for the fish and chips comment at 8:03 mark, it was not the 16th century it was during Cromwell's period in the 17th Century, and it was not spanish and portugese immigrants, but Jews from the Netherlands whose ancestors were expelled from spain in 1492 and portugal in 1496 for refusing to convert to christianity. When Cromwell allowed Jews to immigrate to England, many from the Netherlands left to seek out new opportunities. In fact until the mid 19th century it was called "Jewish Fish" or "Fish Jewish Style" in british writings
Délicieux
Good
The fact that the sidemen film a hide and seek video here is nuts
That's ALOT of food!
❣️
Good 👍🙂👍🤠👍
فن الطبخ
🧑🍳🧑🍳🧑🍳👍
رائع
😍😍
9:36 YOOOOOOOO IS THAT GUY'S NAME ALSO ERICSON!?!?!?!?!?!
did he just use warm milk with a hot rue
جميل
👍👍👍👍👍👍
2:16 thought he has messy curly hair..
🤗🤗☺️🥰
Fast dolphin 91
it seems like all the independent chefs are already well off and know exactly what needs to be done, the main chef is just middle manager....
Did the Welsh Rarebit actually contain any ingredients from Wales?
Why would it? Do you think that guinea pigs all come from guinea?
Unleash the ‘crack-a-ling’
8:08 Spanish and Portuguese JEWS. Say our name. Pescado Frito was a dish created by Portuguese Jews to be cooked on friday afternoon, and eaten on Shabath lunch. We weren’t immigrants, we were refugees from the Inquisition.
Stephan steals the show. He deserves a pay rise and his own episode
That's what she call's me, thick and fast.
11:20 tryin to slip the Star Wars by me NICE TRY EDITOR
Sidemen missed all the food
Busy dolphin 92
Its a factory
Pink man 75
innit
I've only seen wrestling there lol
Delesieuse
Gi
Eats all day but walks so much, he doesn't gain a lb.... that's a job I know I could do but wouldn't want too haha
"Korean tartare".... chef rattles off Japanese components 🤔... so what exactly made that Korean?
I was just thinking that lmao
@@afizulhaycarl3429 just mixing gochujang into anything and calling it Korean is just lazy. i say that as a Korean. Koreans actually have our own distinct version of a tartare called Yukhoe. at least try to mimic that rather than mish mashing Korean and Japanese together lazily.
We’ll TIL they serve food at concert halls.
Wow. Only one question: how much food waste they produce every day?
first
wheres the yelling??🤨😆
Look up how the world feeds over 8 BILLION people if you think this is cool….
Should have used gloves when preparing the 'box'.
Waaaaa 😢
English food looks so mid
جميل