Behind the Scenes: How a Restaurant Order Comes to Life
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- Опубликовано: 1 ноя 2023
- Will takes you on an exclusive behind-the-scenes tour of Fallow and provides an in-depth look at how the ticket system operates in a professional kitchen.
In this video, you'll gain a rare insight into the inner workings of a top-tier restaurant. Head chef and co-owner Will Murray, unveils the precise coordination and organization required to deliver exceptional dining experiences. Discover the meticulous preparation and teamwork that goes into each dish served.
As Will explains the intricacies of the ticket system, you'll see how it serves as the heartbeat of our kitchen, ensuring every order is executed flawlessly. Learn how the team interprets and prioritizes orders, maintains quality control, and keeps the dining experience seamless for our valued guests.
Whether you're a culinary enthusiast, a future chef, or simply curious about the inner workings of a professional kitchen, this video offers valuable insights and knowledge that will deepen your appreciation for the art of fine dining. 
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This guy seems like such a great chef, such a chilled character and clearly passionate about his craft.
Wait til you meet him! He's an absolute diamond! Big up Chef Will Murray! ❤
@@youwereonceacreampie260 I’m planning to visit the restaurant soon so looking forward to that. The team at the Fallow see like a breath of fresh air
@@tomc3422visited about a month ago. Definitely worth the stop in. We got the corn ribs, fried cabbage, filet mignon and the house famous dessert. Absolutely divine.
I like that he gives priority to the others that are working whilst he is being recorded. That is a nice touch and shows they are more important than him, which is the sign of a good leader.
I love it. No screaming shit, no "food is my passion and blablabla" just straight to the work.
This is premium content. You won't see content like that from a high level restaurant. Love it.
Is this not a high-level restaurant?
I think he was alluding to Michelin & AA Rosette restaurants. Which these guys definitely do deserve. @@JonnySublime
Surely you do see it from a high level restaurant: the Fallow restaurant! 😊
I don't even know why I am obsessed with these behind the scenes. Like I am not a chef, will never become one, but I love eating at restaurants so these snippets somehow satisfy my inner voyeur...
I'm from Australia, I'm so blown away by their skills, innovation, access to global cooking ingredients, styles and spices, gonna fly to London to eat there. Their culinary campaign, head to tail, global dishes and attitude, no arrogance are without equal
I appreciate the effort to explain this, and it is VERY interesting. Unfortunately I am stupid, so I'll wait for the 20min version which explains every little detail. On the bonus side, you can keep producing new material and (at least) I will keep watching :D
As someone who appreciates food and the inner workings of things, I really like the content you guys put out. Not sure whether that was part of the plan when you guys started the restaurant, but its all extremely well shot and interesting. Well done.
Thanks for sharing guys, that is a very slick and well oiled kitchen procedure!
what timing and flow...fascinating
Love these videos, so interesting to see how you do it all behind the scenes. I'd have no clue.
Could you do one on phrases that you use around the kitchen?
Jerk and big boy are about all you need to know
Behind! Is one
This is the good stuff, love understanding how it all works
Happy to have find you out!!!!! Good show dmn,direct and alive restaurant!!!! Cheer,good idea and concept ,congrstulations!!!
Love to learn the intricacies of a craft! Great video!
Hello!
Thank you for showing us this!
Ate at Fallow last week, unbelievable food.
in the US, some kitchens use the lingo "sold" or "selling" on a ticket/order, (in this video he says 'away'). At the places I work, we'll say ticket 42 is sold when they've made/we've received everything from the kitchen, or an alfredo will sell ticket 52 (meaning we still need an alfredo to complete the ticket)
Personally it was a strange lingo to hear the first time, but I've warmed up to it.
That was sooooooo interesting...NOT!!!😂
@@aboukirman3508you read the whole thing..enjoy
@@aboukirman3508 ? Don’t care? Then don’t say shit bro 😎
@@NarcOfTheCovenant LOL...what a surprise, the crashing bore can't take a wee joke!!!😂
Please keep doing videos like this. I'm a short order cook in a casual sit down and takeout Italian food restaurant in New Jersey, and this type of information is so helpful for me for improving our practices in our restaurant. I really hope that I'm able to come visit your restaurant one day and have dinner there. 🫶
Big up Chef Will Murray
Restauraunt I worked at didn't have such a clear ticket system. That was organised with one person managing a specific grill, side of kitchen etc. That system I worked with was utter trash, chaotic and just an understaffed system that did not work and created more problems than not. This is so clear, definitely taking notes from this.
This is such a great channel!
Love this kitchen ❤
The chef is a giant
Great videos keep up the great work
watching so many chefs working in the kitchen is mad
There illegal immigrants. He gets them straight off the boat
thanks chef
How do you guys manage requests from customers that want courses spaced out a little extra? Does that get communicated to the pass or does the waiter handle this themselves?
I do not miss that sound.
I genuinely felt sick in my stomach when I heard it
The course concept is surprisingly really convenient and organized. I wonder if other restaurants do this?
Yeah pretty much.
Awesome video. Being chefs have you watched the Movie - Dark Water -2019 with Mark Ruffalo? Watching it have you changed your pots and pans?
I would love to see a KP POV video!!! If possible :)
I love how calm and composed people in this kitchen are. Definitely not like Hell's Kitchen lol
Someday, I'd like to work and learn a whole lot from this restaurant.
If not, at the very least, I'd like to dine there at least once.
More behind the scenes video's please..
I worked in Mexican restaurants n bars it was a blast but never paid enough for a career in mexico. This looks great to stablish a career i would of stayed and gone this route now i cook for my self
I've been wanting to know how this works for years. Thank you, great video. How do you manage people eating a different speeds and coordinating when the meal arrives?
The waiter will call it 'away.' the waiter will go to the table and say "are you ready for main/next course?" or something similar, and then let kitchen know the next course can go to the table. Generally, unless specified, first course is ok to go as soon as it hits the pass, second course will wait till first course is cleared and awayed, third course will wait for 2nd course etc, etc,.
To answer your question, most restaurants I have worked at want all meals in a course gone together, it would get way too confusing to send half the meals for a table now and half when Mary has finished her salad. So either the whole table waits for mary, or everyone's dish gets sent to the table and mary can eat both courses together.
Hopefully that helps.
@@patricedenice5592who the he'll is Mary?
Must be crazy keeping track during a busy service.
Yes, I'm sweating just watching it!!!😮
Best way to do this is to try and clear your mind and remember as much as possible
Use the dockets to get ahead of the chef so when they call it, you've got the dishes ready or close to
I'm a maintenance contractor and get calls to repair stuff in professional kitchens. And i've worked in kitchens that are in full flow and it's mental, the noise, the heat, lots of shouting and whilst it seems like chaos it's organised chaos. Not for everyone i don't think especially the heat.
@@tilerman didn't even think about the heat with the charcoal stove going along with the combi oven and gas burners. Truely takes something special to be able to thrive in such an environment.
@@ye11owlotu57 There's an appliance in pro kitchens called a salamander grill. I once had to do a tile repair around one that was on full blast and it was hotter than the sun! The kitchen was in a high end restaurant in central london and was a floor below street level, no windows and no air flow. The heat was unreal and coupled with the noise and all the action, nope, not for me thank you very much!
This was perplexing me for months because the kitchen seems to unbelievably efficient with order of operations that it’s hard to tell how any of the chefs don’t get confused.. behind the curtains it is a seamless process being executed to perfection.
Do you know when away course one was (time) and away course two was?
A famous chef/restaurateur's non-chef OCD business-manager organizes and stages the processes to get the chef's vision repeatably-delivered to the table without the chef even being there. That's how they have 20-plus different restaurants that remain successful. It's training, people and processes.
Chef: did you say 45 minutes for the steak to rest? Every time I watch one of your videos I'm learning something monumental about cooking and serving!
I imagine it is resting in a heated area for that long?
I want to work there
Would love to work in different country. I work in asheville nc and am trying to get to fine dining
Go to london
Well Fallow that process is very simple. When a Daddy ticket and a Mommy ticket really love one another they “Netflix and Chill”, and make a baby ticket.
In the thumbnail he looks like a young Tom Hanks!
I want to work here
_SCALLOPS!_ 🗣
This is some fucking juicy content.
Tell us about each station. I want to understand what I would be thinking when I look at a ticket if I was working the pass, working garnish, or meat, or whatever.
Do you ever feel that a system with screens all over the place would be easier, no paper tickets, just every station has a screen with the info on and its swiped off when complete? Or do you need a paper ticket that travels round the kitchen with the food?
very good video :) in my kitchen there is 4 of us end most of the work i do at hot station there is 1 lady for salads ,one guy for soups end that stuff me on the grill end overall meat end one with deserts ,i dont know how can u work with 20 people its chaotic Xd
and who changes the ticket paper when its empty, hes the real Mvp :D
Is that Tom Hanks?
From the side, you look a bit like Tom Hanks
Why does the chef look like tom hanks in the thumbnail lol
45 minutes to rest
Talking about a steak
45 minutes to rest
Did I hear that correctly?
❤❤❤
I want one of those steaks ❤
That’s how I do it at home
YOWZA
...you have a certain era Tom Hanks look about you.
So do you
Tom Hanks
In the weeds all day
I didn’t realize Tom Hanks had a British son.
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Cant pay me 17$hr to decipher that and work 60+ hrs a week anymore. Seems like Fallow has a very professional and positive work environment,but unfortunately that is not the case with the majority of kitchens.
Yes, some kitchens or rather hotels/restaurants unfortunately exploit their staff. I was an apprentice at a hotel once & some waiters did a afternoon shift til 10pm & some had to be back at 6am again, just because the owner was very unpleasant & no one stuck with him for long & so he had employees leave constantly.
And sometimes I was working til 10pm but had to wash dishes on both sides. The 1 dish area with cookware & the 1 with plates. Everything was stacked high & I had to do it just because the dishwasher women just didn't feel like showing up. I did it once & wasn't even compensated for it.
And he would constantly scam his employees of overtime hours or simply delete a few days of everyone's holidays at the monthly journal that was printed out to us. And since me and another cook were very meticulous about that, we took measures into our own hands to report these issues.
I even ended my apprenticeship early & started working at a new place 2 months before I would have finished. But it felt right, to leave such a P.O.S owner the same week we had 250 house guests nearly the entire month during summer. I even managed to revoke his license to train apprentices in his establishment.
And soon after I left, almost half the staff left as well almost immediately.
These days the reputation of this place has declined significantly & 1 bartender who surprisingly stayed there, tells me that he's now using many powdered stocks & sauces because he simply cannot find good employees.
This sociopath deserves everything that has happened to him. He shoveled his own grave essentially.
lol
Pallestine
god damn hes tall
He's only 5 7. It'd the others who ate short
Yeah but I didn't get my fries
Is this guy really tall, or does he employ an army of dwarves?
That ticket system was clear as mud! 😅
My stupid brain thinking why is Tom Hanks on a restaurant video’s thumbnail
I've worked in a kitchen for years, why the fuck am I watching this
Steak has 45 mins to cook and rest? Is it served hot by this point?
4 to 5 mins, not 45. He was talking pretty fast tbf
he means 45min in total for guest eating time, the steak are cooked when the chef call for it as there's pause between course and they don't serve precooked food. No cook take 45min for a steak. Even including steak resting time, its 15-20m max for a welldone steak.
more confused
Clear as mud lol
45 mins to make a steak?? wtf
not 45min to make a steak, its 45 minute for the time the guest get to eat. food are served in course, so the food are not pre-cooked beforehand, they are made per course. The broiler wouldn't cook a steak 45minute ahead unless there's instruction in there or the chef call it ahead
Properly resting a steak takes 10 min. 45 is still very extreme. Maybe with a thick cut? We had a pork chop that would take 30 min to sell and that was already extreme, especially considering sometimes it would be closer to medrare than medium and most Americans are already pushing it eating medium pork. The place I work now sous vides most proteins so they just need to sear on the grill to bring up to temp.
Still not sure I get it, any chance of really breaking this down for idiots?!
Do u peeps🤔?..Ever wash your hands...I'm sure you do...just show it ... occasionally 😷
I have been searching for an answer to this question, but sorry, I found your video unclear and frankly not very good (just being honest, not personal). The use of the term "away" is confusing to the uninitiated, and in your example you seem to have course 1, course 2, course 3 written on the ticket that doesn't correspond to starter course and main course?!!! i.e. is the cod's head a starter or main?
Questions I would love to understand better are:
- how does each chef know when to start cooking
- how is the synchronisation of dishes managed to make sure they all come to the pass at the same time
- how do you know when to start mains after starters, given each main takes a different time to make.
I know you are very busy, be great if you could spend a but more time for a clearer (less stuttering) presentation. Thank you!
From now on instead of saying "common it is not a rocket science" I will be saying " common it is not a ticket system in a professional kitchen"
When do you scream at people and call them donkeys?