Would love to see like a day in the life of one of your commis chefs, i started my journey to becoming a chef almost a year ago so i just think it'd be a real interesting watch.
As a student in high school who wants to become a chef and work in kitchens as my career, I can’t tell you how much these videos help me and give me an idea of what working in kitchens is really like. Thank you and keep up the good work!
Hi, man. Glad vids such as this help. I've been working in kitchens for 20 or so years; they're a bit like this but normally less civilised and less organised! Good luck 👍.
I've been watching you guys since the first POV videos. Also, learnt a lot from your videos during the past one year. And finally tomorrow, I'm flying to London just to to visit Fallow! Really looking forward to it! Greetings from Budapest!
Jack is THE chef I wish could have worked for when I was a commis. Watching this video, you can see his sous chef is flagging on plating. Food not hot enough, cherry gel under seasoned, and to watch Jack take over and conduct the situation with a calm but assertive demeanour is very refreshing. I have nothing but respect and admiration for Jack and for what he and Will have achieved at Fallow. Long may their success continue, thank you for your all amazing videos, I have taken a lot away from them. I wish I could be 20 again, as I would love to have the opportunity to work for the Fallow group. Please release a cook book!!! Thank you chefs (Chef, did you forget the herb oil on the first cod?) 😊
went for dinner here on Sundag 14/1 on my birthday on vacation in London.. Had the venison tartare, corn on cob, the sausage, ribs and mushroom parfait for starter.. Followed by the cabbage dish + the fish loins.. every bite was delishious! The maitre was also very professional and suggested we have the 13y/o rosé for me and my girlfriend.. everything was amazing! Happy i stumbled upon this restaurant on youtube.. When i visit london again i will come here again!
I think it’s mad being a chef kus you gotta keep on top off everyone, timing everything, any hiccup could cause chaos on top off that I say chefs don’t even get a break they just eat the leftovers off the dish they serving going out from what I’ve seen when I was working in a restaurant mad respect for them! 💪
Been working in restaurants for a majority of my work experience and it takes a lot of patience and practice man. I love doing it because when I get in the zone, I just dig in and start working on what needs to be fired first and what can be held back a bit.
I've always wondered if a large screen KDS would be better than all those tickets? Would be better for waste as your not using paper but could have downsides, it may not be interactive enough, may be hard to keep clean, etc, etc.
So Exhilarating! So much respect for Chef & the whole team. This rush in the weeds covers tons, the feeling of accomplishment & satisfying so many palettes 🎉. Was Executive Chef in New Orleans on Tchoupitoulas Street & Thanks for sharing. Congratulations & Best Wishes. Henry Rice Louisiana ⚜️👍✌️🙂
Amazing job guys, love your videos and and keep up with the great work. Is it possible to know what type of torch you guys are using and where it can be bought?
Better to listen to this guy then Gordon Ramsays way and shouting and swearing... I never heard this bloke swear once in all the videos I've seen... If that was GR within 30 seconds some f word or it's Raw.. or calling someone something obscene 😂
You should get another camera that has the view of the whole citchen and sync videos and have that view of the whole citchen as a smaller video in the corner and pov as main.
I watched the whole 34 minutes of this video on the edge of my seat with my heart beating fast. I was a chef for quite some time - started on pan wash when I was 13 (had a few of my own restaurants too) God I miss the buzz I used to get from service. This is a really tight brigade. No screaming or shouting on the pass. I was punched more than once in the face by sadistic chefs in my day - as were others. Just part of the job way back then. This chef runs a well oiled machine. Repetitive and precise minimal movements. Workflow is excellent. Everything to hand. Every chef on each section seem to have their ears fine tuned to his commands. That forever folded t-towel is also a stress relieving tool during service. I'm buzzing. This is my version of porn.
Would love to see like a day in the life of one of your commis chefs, i started my journey to becoming a chef almost a year ago so i just think it'd be a real interesting watch.
i agree, POV of one of the younger chefs or one of the chefs on each section would be a brilliant watch.
Me too . Would be super helpful.
same , would give me little bit of confidence
As a student in high school who wants to become a chef and work in kitchens as my career, I can’t tell you how much these videos help me and give me an idea of what working in kitchens is really like. Thank you and keep up the good work!
not every kitchen is like this most kitchens are dirty scum places
Hi, man. Glad vids such as this help. I've been working in kitchens for 20 or so years; they're a bit like this but normally less civilised and less organised! Good luck 👍.
@@stratoskonstantoudakis9245 that really does depend on the leader in the kitchen.
Aim high and dont forget your dream. Not a lot of people are brave enough to see it through.
@@stratoskonstantoudakis9245Yeah definitely , its very common for kitchens to have a pretty toxic environment.
Idk how possible this is but you guys should try a 360 camera in the kitchen, to see the entire flow of everyone as you make calls would be so cool
Fascinated by this idea as well, seeing professionals maneuver about a kitchen sounds quite interesting to see.
I've been watching you guys since the first POV videos. Also, learnt a lot from your videos during the past one year. And finally tomorrow, I'm flying to London just to to visit Fallow! Really looking forward to it! Greetings from Budapest!
Jack is THE chef I wish could have worked for when I was a commis.
Watching this video, you can see his sous chef is flagging on plating. Food not hot enough, cherry gel under seasoned, and to watch Jack take over and conduct the situation with a calm but assertive demeanour is very refreshing.
I have nothing but respect and admiration for Jack and for what he and Will have achieved at Fallow.
Long may their success continue, thank you for your all amazing videos, I have taken a lot away from them.
I wish I could be 20 again, as I would love to have the opportunity to work for the Fallow group.
Please release a cook book!!!
Thank you chefs
(Chef, did you forget the herb oil on the first cod?) 😊
Be might have.. 😅
went for dinner here on Sundag 14/1 on my birthday on vacation in London.. Had the venison tartare, corn on cob, the sausage, ribs and mushroom parfait for starter.. Followed by the cabbage dish + the fish loins.. every bite was delishious! The maitre was also very professional and suggested we have the 13y/o rosé for me and my girlfriend.. everything was amazing!
Happy i stumbled upon this restaurant on youtube.. When i visit london again i will come here again!
Just love watching food being prepped and served. The food at this restaurant looks incredible. Cheers from the U.S.!
These videos are the reason I subscribed. I just love it
It makes me feel to appreciate chefs more, I love your content so much.
Great to watch. Can't wait for our booking in March to see this live!
They have the numbers spot on. Busy but never chaotic.
These videos are fascinating and oddly addictive.
I’m always fascinated with that hot bubbly water that the chefs put the used utensils in lol
really wish this type of video was uploaded like each week.
Wow , memories I spend a good amount of my life in the kitchen good days but hard work.
hey can we get some videos once in awhile on what you guys are cooking for family meal?
Jack is like a conductor of a symphony and very nice while doing so
Asking for the sauce jugs with please 👌👌 it’s a whole lot of little things ❤
I think it’s mad being a chef kus you gotta keep on top off everyone, timing everything, any hiccup could cause chaos on top off that I say chefs don’t even get a break they just eat the leftovers off the dish they serving going out from what I’ve seen when I was working in a restaurant mad respect for them! 💪
Been working in restaurants for a majority of my work experience and it takes a lot of patience and practice man. I love doing it because when I get in the zone, I just dig in and start working on what needs to be fired first and what can be held back a bit.
Really polite chef in such busy circumstances…top banana fella 👍
I've always wondered if a large screen KDS would be better than all those tickets? Would be better for waste as your not using paper but could have downsides, it may not be interactive enough, may be hard to keep clean, etc, etc.
for me at 180 guests a day, was really drains my energy. can't imagine a 300's like your. Chapeau, chef.
I love that granite/quartzite countertop. Anyone know the name of that slab?
“Who’s this guy without an apron on? Can we get an apron on pls. Yes chef “🤣🤣🤣🤣🤣
Love these. Could we have some more bar / drinks POV if possible?
I love the bar POV as well i second this
We ate here today. Absolutely amazing food! Especially the muscles 🤤
So Exhilarating! So much respect for Chef & the whole team. This rush in the weeds covers tons, the feeling of accomplishment & satisfying so many palettes 🎉. Was Executive Chef in New Orleans on Tchoupitoulas Street & Thanks for sharing.
Congratulations & Best Wishes.
Henry Rice Louisiana ⚜️👍✌️🙂
Amazing job guys, love your videos and and keep up with the great work.
Is it possible to know what type of torch you guys are using and where it can be bought?
What are the spoons that you guys use? (what brand)
This how i feel like when I’m playing overcooked
Is it good
Keep them comin love the vid, next 1 hour ;)
1:05 what is this it!!??
It looks delish!
The economy of movement is one thing... but dropping the resting juices from the cod head into the gravy. 👨🍳 👍
HI Fallow i loved this vid and the pork and beef ragu , is it possible to show show to make XO sauce 😋
Retractable sharpies/highlighters might be a good idea to get rid of one more step and free up a hand.
Am going to London in May differently have you on my plan to eat
Best of 2024 so far :D!
A head chef, treating his subordinates with respect and not swearing like a sailor? Crazy.
Fantastic stuff.
CAN YOU ALSO MAKE CLOSING VIDEO AS WELL I WANT TO LEARN DETAILS ABOUT CLOSING THE KITCHEN PROPERLY THANK YOU 🙏
Better to listen to this guy then Gordon Ramsays way and shouting and swearing... I never heard this bloke swear once in all the videos I've seen... If that was GR within 30 seconds some f word or it's Raw.. or calling someone something obscene 😂
who's this guy without an apron on :D literally me telling one of the commis every other week
You should get another camera that has the view of the whole citchen and sync videos and have that view of the whole citchen as a smaller video in the corner and pov as main.
Citchen with a ‘K’ my good man.
Kitchen 😎👍
No i think it was so dirty in that kitchen i had to call i t citchen xD@@adamfoster7954
i never thought i’d say this but now i’m craving a cods head 😖
Miral got me dave the diver
Fallow really want to meet them keen chef see what it's like
Potwasher POV for the memes
The home of brown/yellow food
get a clickable sharpie i love using it in the kitchen
I watched the whole 34 minutes of this video on the edge of my seat with my heart beating fast. I was a chef for quite some time - started on pan wash when I was 13 (had a few of my own restaurants too) God I miss the buzz I used to get from service. This is a really tight brigade. No screaming or shouting on the pass. I was punched more than once in the face by sadistic chefs in my day - as were others. Just part of the job way back then. This chef runs a well oiled machine. Repetitive and precise minimal movements. Workflow is excellent. Everything to hand. Every chef on each section seem to have their ears fine tuned to his commands. That forever folded t-towel is also a stress relieving tool during service. I'm buzzing. This is my version of porn.
💥
Bro licking the spoon and serving the food
quality
❤❤❤❤
www.youtube.com/@FallowLondon do you guys ever Sous Vide anything?
1st cods head went out without the usual green oil spots........ Ooops! :D :D :D
Lo😅😅😅😅😅
Its just a factory job
Dude you need to change that thumbnail, it looked like the inside of septic tank...
It was kind of disappointing to see him dilute a sauce from the cold water tap. (13.30)
Get an apron on. But the onions don't have seasoning.... Still sent without seasoning
He sprinkled some on after spooning it into the bin, are you blind?