These fallow videos have been a life saver , got a 3 week old boy , we have watched all these videos at like 3/4am , not even a month old and already my son knows how to break down a deer and pig
I ate here today for lunch, and the food really is as good as it looks. Highly recommended, and the content on this channel is the reason we decided to try it 😋
This is a wicked idea. I've done my share of KP but not at a busy restaurant level like this. It would be really insightful to see the build-up of pots/pans to cutlery and crockery
I couldn't stop looking at the mushroom mousse on the wooden boards. I ate here on vacation two weeks ago and that dish was one of the most delicious things I have ever eaten in my life! Can't wait to return some day
If theres one thing ive learned from fallow its that most culinary problems can be solved with the careful but liberal use of a high powered butane torch 😅
Started watching yalls videos more frequently at the beginning of the week, and by the end of it I'm already picking up tips and tricks from yalls videos, it's awesome thank yall so much for the inspiration yall bring to us!
I have no idea why but as a Line Cook myself and the only one that ever really works on the line unless I get super in the weeds I love to come home and just watch other people work maybe I’m sick but if you’re about this life, then you know what I’m talking about. There’s just something about the pace and the fact that every day is different because every ticket is a little different. Please upload more frequently I’m begging you lol Also, something that would probably be really hard to do but definitely worth it and would probably make you a lot of money. Would be to have a station have their own RUclips channel and have each station go live when you guys are in-service that way people can float around and watch whatever they feel like watching. Like I said, it would be a lot of work, but in the long run it will pay off because as soon as you guys were able to get ads on the channel between the watch time and the fan base you have now it would just be a lot of money either way Just something to think about keep doing what you’re doing and somebody who’s been in this industry for over 20 years I respect what you guys do and have done for yourselves
Was always front of the house... but I always was amazed watching the kitchen. And the chef I worked for would trade me a glass of wine for dinner. It legit kept me alive.
What is the brown food? I have a few put looks like tortilla chips and a little salad on it. I was like it’s an appetizer. Anybody tell me what that is
A oil made from herbs. First blanch the herbs on high heat until darkened, then give the herbs an ice bath to cool, squeeze the water out of the herbs as much as possible, then blend with oil
@@kalencwil3924 the dishes themselves are already fully seasoned. The garnish added afterwards offer accents to the flavour that are favourable but not needed to enjoy the plate. You enjoy some bites with them and some bites without to make it more interesting. To address the first comment, these dishes go through lots of scrutiny and taste testes by multiple chefs in the kitchen before being accepted and arriving on the menu. They don't do things just because... this is a business. Realistically when you eat these meals you won't be sitting there trying to savour the individual flavours. You'll be just eating a dish and enjoying it because it's tasty, because all of the elements are working together, not knowing why it works or why you like it. Laymen most of the time don't appreciate individual flavours, and they don't need to. Asking the question "as a layman" is weird, because "laymen" don't give a shit.
Love the videos... but I'm throwing a gauntlet. Western omelet. With toast. To perfection. It's stupid but from a cooking perspective a Western omelet is stupid 😆
I love this channel and content.. This video, however, just a little too fufu with the presentations imo.. Love the vids of line cooks concentrating on good tasting food
Gloves are only more effective if you change them very often. Otherwise they become an excuse not to rinse and clean. Prepping before service is different then plating. Often times prepping wearing gloves is easier since you’re on few tasks
Thats fine dining for you. Adding microgreens, flowers and other stuff that dosent really contribute much to taste is just part of the experience, and "tweezering" is just another part of that, along with the fancier decor, fancier ingredients and prime location are why a place like this can charge you 5 times more for less than half the food of your average local bistro. To be clear im not criticising. It is that kind of restaurant and anyone who walks in there knows it. And fallow do it very well.
Didn't wash his hands once, touching raw Mackeral, then touching and putting back Herbs, only then going on to plate another different dish without a hand wash!
It's not a competition tho 😅 You don't have to run every single time. Each station, each service are different. If you take your time, the dish comes better and customers are happier. If you are slow or in the middle of a busy service, don't worry... Chefs Will tell you to speed up ;)
Humble chef but clearly never heard of spoon/ gloves. When you prepare food right in front of your guests, how can you be so comfortable to toss your salad with ya bare hands lmao
Jeeze, I'd send it all back! I want hot food not a wonderful presentation of the Chefs ego! Get it done, get it out to the customer, pre plan your ego presentation, have it happen quickly and not hold up the service to the customer!!! You do hamburgers f christs sake, not as thought you don't recognise the market requirement!!! Gi8ve more regognition to your line chefs, they're producing the food!!!
People pay a lot of money to eat with their eyes and show these dishes to friends. I'd definitely recommend you order from a local Indian takeaway if you want tasty, hot food and don't care about presentation :)
You want hot tartare?? 😂😂😂😂 Dude, how many dishes do you EVER see being returned to this kitchen? This is one of the most popular restaurants in London. The food goes out EXACTLY the way it's intended.
Хобби
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These fallow videos have been a life saver , got a 3 week old boy , we have watched all these videos at like 3/4am , not even a month old and already my son knows how to break down a deer and pig
Teach them well and let them lead the way
Same brotha, my kid's still in the womb and he just learned how to butcher a whole chicken. They grow up so fast :')
It’s weird… after a busy service, I unwind by watching these POV vids. Such a great idea!
Home cook... and I've picked up sooooo many pointers from these videos and how tos...
Same...
That's interesting! Why do you think it relaxes you? Doesn't it bring back the memories of stressful service?
Same. Love it
@@SE013no. If you have a passion for it then this teaches you so much
I ate here today for lunch, and the food really is as good as it looks. Highly recommended, and the content on this channel is the reason we decided to try it 😋
Kitchen porter pov 🙏🙏🙏🙏 those guys are so underrated in any restaurant
This is a wicked idea. I've done my share of KP but not at a busy restaurant level like this. It would be really insightful to see the build-up of pots/pans to cutlery and crockery
Keep this kind of vids coming please, really enjoying watching this stuff
I couldn't stop looking at the mushroom mousse on the wooden boards. I ate here on vacation two weeks ago and that dish was one of the most delicious things I have ever eaten in my life! Can't wait to return some day
Great to see Luca in a video! Cant wait to see more content with him in!
We need a bartender videos please ❤
They’ve posted one from memory
There’s a few so far (but we need more)
Hold the line! But seriously I enjoy watching composition of Fallow’s art. It’s all good!
I feel that I’ve seen Fallow from cellsr to ceiling and I still, desperately, wanna go there ❤
I literally just went this evening for the first time and got to watch this for two hours at the chefs counter. Food was as epic as it looks
If theres one thing ive learned from fallow its that most culinary problems can be solved with the careful but liberal use of a high powered butane torch 😅
Started watching yalls videos more frequently at the beginning of the week, and by the end of it I'm already picking up tips and tricks from yalls videos, it's awesome thank yall so much for the inspiration yall bring to us!
How do you make the vindaloo sauce? IT looks awesome
I like that he criticises some of the portion sizes. One for the customer. :P
Love this pulpo dish 🩷
I have no idea why but as a Line Cook myself and the only one that ever really works on the line unless I get super in the weeds I love to come home and just watch other people work maybe I’m sick but if you’re about this life, then you know what I’m talking about. There’s just something about the pace and the fact that every day is different because every ticket is a little different.
Please upload more frequently I’m begging you lol
Also, something that would probably be really hard to do but definitely worth it and would probably make you a lot of money. Would be to have a station have their own RUclips channel and have each station go live when you guys are in-service that way people can float around and watch whatever they feel like watching.
Like I said, it would be a lot of work, but in the long run it will pay off because as soon as you guys were able to get ads on the channel between the watch time and the fan base you have now it would just be a lot of money either way
Just something to think about keep doing what you’re doing and somebody who’s been in this industry for over 20 years I respect what you guys do and have done for yourselves
Was always front of the house... but I always was amazed watching the kitchen. And the chef I worked for would trade me a glass of wine for dinner. It legit kept me alive.
Why don't you make a RUclips channel from where you work?
I’m with you, I share the need to come home and relax to more of it. Idk why, but this channel is my relaxation
Wow! Live! Awesome.
This chef has some mitts on him!
I want to see the oyster shell martini!
I thought the kitchen will be more louder like the one in Hell Kitchen😂 i guessed not, all i hear is food searing, pan clanking
Damn that Octopus 🐙 looks good. You guys ship to India ?
Nice 1 chef!
I would like to work at Fallow ; but not as a dish washer/pot scrubber ! 😢
I also eating Lunch in Los Angeles.
This isn't criticism but an observation: the amount of wasted movement is quite amazing
Wow, that thumbnail. I could just eat it right now.
Couldn't you use you right hand fingers for the greengage instead of the tweezers at the starts of the vid? Surely overkill?
Lot's Of Love From North East India That Is Part Of NAGALANG🇮🇳❤️❤️
What is the brown food? I have a few put looks like tortilla chips and a little salad on it. I was like it’s an appetizer. Anybody tell me what that is
Tartare of some kind. Think I hear them say veal at one point?
More bartender videos please !
Glad he broke those crisps (chips) in half. Who wants to eat a whole crisp?
Motywujące nagranie 💪🏿💪🏿
Where I come from 'plating' means something entirely different.
What is the "Green Oil" @31:09 ? :)
A oil made from herbs. First blanch the herbs on high heat until darkened, then give the herbs an ice bath to cool, squeeze the water out of the herbs as much as possible, then blend with oil
BACKS!!
As a Layman, it really seems like there's way too much on those plates, how can people appreciate each individual part of the meal?
Yeah it’s too messy with too much garnish at times
@@kalencwil3924 the dishes themselves are already fully seasoned. The garnish added afterwards offer accents to the flavour that are favourable but not needed to enjoy the plate. You enjoy some bites with them and some bites without to make it more interesting.
To address the first comment, these dishes go through lots of scrutiny and taste testes by multiple chefs in the kitchen before being accepted and arriving on the menu. They don't do things just because... this is a business.
Realistically when you eat these meals you won't be sitting there trying to savour the individual flavours. You'll be just eating a dish and enjoying it because it's tasty, because all of the elements are working together, not knowing why it works or why you like it. Laymen most of the time don't appreciate individual flavours, and they don't need to. Asking the question "as a layman" is weird, because "laymen" don't give a shit.
Bartending please 😁
👍
Love the videos... but I'm throwing a gauntlet. Western omelet. With toast. To perfection. It's stupid but from a cooking perspective a Western omelet is stupid 😆
I KNOW you have the ham for it...😂
Ima try to caramelize the onions... oven roast the peppers.. chill and peel. You know the rest
I love this channel and content.. This video, however, just a little too fufu with the presentations imo.. Love the vids of line cooks concentrating on good tasting food
First plate was way to small for that dish 😂 Top notch videos coming out recently though! 👍
Que rico🤤
I huge fan subscribe 1 years
can i ask a food safety question
is it better to wear gloves while preparing plating etc or not?
Gloves are only more effective if you change them very often. Otherwise they become an excuse not to rinse and clean.
Prepping before service is different then plating. Often times prepping wearing gloves is easier since you’re on few tasks
Hola buena
The plating really bothers me. The garnish especially
Yea taking multiple minutes to place a few leaves was bothering me.
Thats fine dining for you. Adding microgreens, flowers and other stuff that dosent really contribute much to taste is just part of the experience, and "tweezering" is just another part of that, along with the fancier decor, fancier ingredients and prime location are why a place like this can charge you 5 times more for less than half the food of your average local bistro.
To be clear im not criticising. It is that kind of restaurant and anyone who walks in there knows it. And fallow do it very well.
@@misterkunnyfuntUnderrated comment
como
Didn't wash his hands once, touching raw Mackeral, then touching and putting back Herbs, only then going on to plate another different dish without a hand wash!
there’s cuts and edits im sure he washed his hands but viewers dont come to see hand washing lol
its not as good as I hoped
To many Garnish average food tastless keep adding average restaurants
you've eaten there I imagine? Tried each dish?
Slow af
You can tell he is new. We all start slowly and get quicker.
It's not a competition tho 😅
You don't have to run every single time. Each station, each service are different. If you take your time, the dish comes better and customers are happier. If you are slow or in the middle of a busy service, don't worry... Chefs Will tell you to speed up ;)
By the time that octopus reaches the table, it will be cold. And BTW, why not rewarm it on the grill?
Humble chef but clearly never heard of spoon/ gloves.
When you prepare food right in front of your guests, how can you be so comfortable to toss your salad with ya bare hands lmao
Almost cut himself too washing his knife like that o.O
Jeeze, I'd send it all back! I want hot food not a wonderful presentation of the Chefs ego! Get it done, get it out to the customer, pre plan your ego presentation, have it happen quickly and not hold up the service to the customer!!! You do hamburgers f christs sake, not as thought you don't recognise the market requirement!!!
Gi8ve more regognition to your line chefs, they're producing the food!!!
People pay a lot of money to eat with their eyes and show these dishes to friends.
I'd definitely recommend you order from a local Indian takeaway if you want tasty, hot food and don't care about presentation :)
You want hot tartare?? 😂😂😂😂 Dude, how many dishes do you EVER see being returned to this kitchen? This is one of the most popular restaurants in London. The food goes out EXACTLY the way it's intended.
Nasty how the chef uses his fingers to plate the food.
The chef should Be wearing gloves and using tongs.
Disgusting
He's not a chef. He's a line cook, and that's how it I'ts done.