@@ivermektin6874 Depends really. Some of the higher end restaurants and hotels offer pretty competitive wages. If you can hack a 50 plus hour work week you could be walking home with £1300 every fortnight. It's not megabucks but it's a LOT better than the average wage for a commis chef in London, and the wage will climb as you progress in your career. The real draw of working for these restaurants is the training you get, and the career opportunities that come with being able to put them on your CV, as well as the connections you make. You eat shit for a few years until you get to be an experienced CDP, and then you're in demand for pretty much any chef job in the country with whichever financial benefits that come with living in those areas, on top of a pretty decent salary. This is without even mentioning the eligibility to take your trade overseas and being at the front of the queue for an "in demand worker" visa in countries like Australia. All this is to say, London chefs pretty much eat sht for their first few years - financially speaking. But it can be worth it if you make it so.
Absolutely right. I've cooked for a living for 40+ years, and still remember the 1st and best GM I've ever worked with, told me "you hire for the three A's, attitude, attitude, and attitude". So true, especially in the hospitality industry.
@@ivermektin6874long hours, backbreaking labour, expectations that you work every major holiday, no sick days unless you’re actually dying, constantly understaffed, dead man’s trousers if you want to move up the line. All to cook for a bunch of posh pricks and nepobabies. I’d rather cook a pie for some fat sod that’ll make his week.
I currently work as a sous chef in a large chain, but you guys make me wanna go back to some proper fresh cooking so badly! I love creating dishes, and knowing people enjoy my cooking, and watching your stuff reignites my passion for food all over again :)
@@CraigWeir-q5v Wow, it's almost like you didn't read my comment at all. Yeah, I took a role that is far beneath me, purely because there aren't many opportunities in the area I now live in. Being able to create beautiful dishes for a living is a blessing, and I wish I could go back to it. For now, i'll provide for my family in a secure role.
Love his description of what he wants in an employee - character. Good leadership has made Fallow successful. This is also why many businesses (restaurant or other) fail.
Love the content, but this is a stupid video. If you expect this from your chefs, you should pay them more! Chef de partie is up to 35K , in central London that's crazy. Also if you expect this from your chefs, please wash and iron there shirts for them.. This is ridiculous.
@@microformuleyou definitely missing the point of video showcases, does the average people think this is worth the time and effort? probably not, then lambasted the process and called it stupid, but for those that truly aspire to be one, it's definitely a useful tips what kind of trials await them.
@@Blazuchan I was one, did a bib first then a star. Then I got depressed. Saw so many of us become alcoholics, drugaddicts etc. Only investors and headchefs do really profit from the hard work... The rest works 70+ hours and gets mental problems. This is hard work and its not easy to stay fit and sane. So atleast pay a normal wage. Please don't tell me that I don't know this game...
Microfumale is 10000% correct ... he just wants a person whose so blinded with passion that they will give him an extra 20 hours for free every week .. if he gets that off 8 chefs that's like not hiring 2 or 3 extra people it's a shame it took me untill 32 to realise it but I'm DONNNEEEE with hospitality ide rather have my life then keep doing this
I love this because I’m not a chef and never had the desire but I love to cook for my people. The chef tips help me make better all around. This is what TH-cam was meant to be for. Thank you for a great video.
5:31 This is what not to do... this is what you're meant to do... but they look the same to me. I'm going to keep watching this until I can tell the difference. I should also mention that this is the first time I've seen or heard the word brunoise.
Absolutely!!! Why couldn’t I have met you fresh out of culinary school? I love what you are about. It obviously taught me a lot since 2008, but working in a 4 star restaurant for James Beard Chef…as only women on the hotline. Phew I would have loved your environment. Well done. Giving Chefs a refreshing visual besides all the TV garbage.
I started out a chef in training but then pursued science because of cooking, I feel you on that statement. Also, you have my utmost respect, I am horrible at pastry, always were.
That's freakin awesome. I'm a Sauté guy, but I always picked at the pastry Chefs brains, because in my opinion, y'all are the magicians of the kitchen.
I’m a mixing engineer, working in music my whole life, and just NOW some of the trades of my job are getting a little more clear to new people on the line, I wish everyone who’s taking cooking serious could really appreciate how priceless is this information right here.
''mixing engineer'' hahahahahahah what are you rambling on about ? Also , what possessed you to upload a profile pic to a website designed for watching videos ? Explain yourself.
As someone who was taught in a Toxic-as-Fuck(TM) environment I absolutely adore the attitude at Fallow. The Danish chef route seems quite different from the English one, but this video, and the video where one of you taught an apprentice how to part up a full pork side tells me you're doing a whole heck of a lot more for the food industry than serving people at the tables.
@@devanman7920 You attend trade school. Once you've completed base training you get an apprenticeship with a qualified restaurant. Then you do alternating periods of on-the-job training and school until you graduate.
Love it! Home cook but love learning. This reminds me of my mother trying to show me the proper way to polish silver the right way. With teen bravado I told her I would hire someone to do it. She asked me how I would know if they were doing it correctly 😂 I learned.
Wow, that omelette just didn’t want to roll😂. Love your videos. I recently retired as a chef in the US and my favorite young cooks were high school football players. They had good eye hand coordination and visual memory. I could teach them from there.
This is a funny revelation on your part that gave me a lightbulb moment because my best prep cook and strongest line cook/jr sous are both former high school football players.
"Everyone loves a fat tart" I'm American and that was world class humor.😅 A good cook/chef is on a never ending quest for perfection. Gotta admire that.
I like this guy: no nonsense but extremely capable, direct and deliberate in his cooking. I've watched some of his other clips and have always come away with something I can use. It's far, FAR too late-decades late-for me to even consider becoming a professional cook, much less a chef in a starred kitchen, but I do fancy myself an accomplished home cook. At that, I can still embrace and employ a great many of these insights. Carry on, Chef.
Thanks for all of the wonderful pointers. It gives me something to do on the weekends. I love practicing these skills and cooking for people is one of the ways I show care, and I have picked up applications for part-time kitchen work and considered dipping my toe in before but I don't think I could ever do what you do. I may lie awake thinking of things I want to make, but I worry that the high stress of a professional kitchen isn't where I belong. That and I spent 12 years becoming a very specialized biologist and a bit of a sunk cost exists there.
I trained in a Hotel school many years ago (now well into retirement) Just found your excellent channel. I love the skills and attitude. I used to ask chefs to bring thier knife sets to interview, amazing the variations between well looked after knives by profesionals and those with grannys kitchen draw stuff. I also used to smile at the chefs who arived with trendy chefs Uniform (like harlequin, Yuk!) and then couldnt give a basic Bechamel recipe off the top of their head or didnt understand how real "demi" was made as a foundaion sauce other than out of a tin of powder. I still have my repertoire .... you have to understand basic skills to know how to use it. "Employ for attitude and train for skills" is a great motto i used.
I LOVE this channel. These guys are giving us expert skills, and techniques... with the why you do it a specific way...they are teaching a skill that you cannot get for free anywhere! I have upped my home cooking game so much watching these guys. THANK YOU! (I am compelled to support by buying products and swag).
Y’all are -by far- my favorite cooking channel on TH-cam. There are some greats out there, but the vibe y’all have is amazing. It’s always been my dream (as a self taught home cook who’s still learning) to do a stog or mini-apprenticeship. With your videos, I can. AMAZING!
This is so real. It’s the only way to train. I moved from the South West as a young chef in the mid 90’s to London. Then realised quite quickly that I knew nothing. But I did have 2 things, a good palette and a good work ethic!
Learning to brunoise properly upped my sauce game so much. I'm way too ADHD to ever function in a restaurant space, but as a hobby cook picking up these pro skills has been so valuable.
Really love the instructional nature of these videos. Great insight to what goes on behind the scenes to get enjoyable food out on a plate. Not over produced as well, which is a pleasing departure from Oliver and Ramsay. Keep up the awesome content!!
"The most important thing is attitude. Ultimately, if you come in as commis, that's the expectation: you're willing to learn, you work clean, you show up to work on time, you don't get too pissed at night and show up late for work, and ultimately, you're respectful and generally a nice person to work with. That'll make people happier to teach and train you, and that will let you progress quicker." I'm in IT, and have a couple of apprentices. This is, essentially, what I tell them, too. It's advice I give them on day one, and I've seen so many young techs progress and grow through their apprenticeship with us.
Just wanna say thank you I love cooking but I really didn’t know what the skill ceiling needed for the high end kitchens would be this is a great reference point
Never heard of a burnoise until now; looks to be a useful skill. I've always wanted to learn how to cut chives so finely! And the pastry shell technicque looks great! However, I have never seen artichokes that look like those you are working with in this video. I am content to continue to make them the way Mom prepped them. I have indeed tried different preps than hers, but I come back to hers, always. (Artichokes are in the list of my 10 favorite vegetables on the planet.) As for the omelette, i prefer mine American diner style. Which I already knew is not wanted in Michelin dining. But I am very glad and grateful that I recently discovered this channel. I'm 71 years old, not looking for a new career, but there are areas where I want to up my home cooking skills.
Haven't made a pie (usually apple) in a while but watching you line that tin makes me want to take a few tips and give it a go. I always make the pastry myself, and I always make a mess of it. A patchy crust still tastes good though, no michelin inspectors or critics for me to impress
I cook at home quite regularly now I am retired. It is good to see the various base skills as in this video. I will on occasion use the method of dealing with shallots where previously I used the second version mentioned. Just me being sad and wanting to explore the various levels. I'm not mad enough to have wanted to do it as a full time job. I designed kitchens instead. Travelled a lot in the UK and abroad so we've eaten so many types of cuisine. Now its our turn. Fallow is on my list of places to eat next time we can escape to London.
I've seen some POV's videos on this channel and I still can't believe how the pace is so...casual. where I work is a constant marathon..but it may be from an insufficient staff in the kitchen as I have to keep 3 stations constantly, but again..I've never seen how other kitchens work. thank you for showing me how it should supposed to be in a kitchen. I'm ready to check other places, who are more serious with the kitchen staff and not taking advantage of them
I think it looks casual because they know what they're doing. They're still doing a lot of stuff, but it's routine. And at that level of detail, you wouldn't get dishes out if people were fumbling.
I'm loving these videos. They're teaching me a LOT about working in the kitchen, even if it's at home. I would love to work as a chef after training or an internship or whatever, but I just don't have the memory or patience for it.
1. Leave your ego behind 2. Work clean 3. Work organized (meez out everything) 4. A place for everything and everything in its place (Always keep your knife at the top of your cutting board) 5. Strong foundation of fundamentals from culinary.
A few of my friends and partners over the years who I’ve cooked for have asked why I don’t try and pursue a career in cooking. THIS is why! I can cook, but this level of intense detail would drive me mad! Also the pace of a professional kitchen (even at busy pub level) would be too intense, and would turn cooking into a chore for me.
Same for me, people are always asking why I don’t get into professional cooking but I cook because I enjoy it, it’s therapeutic, gives life some joy and relaxation. Cooking professionally is a different kettle of fish, and seems very stressful. I like drinking wine and taking my time.
Cooking and being a chef are wildly different things. I love to cook, but I also take my time and experiment on the go. As a chef or working in a restaurant, you have to be efficient and orderly, and the pace is insane (not even mentioning the hours, if you're getting the classic 40h/week, your restaurant's failing)
Cooking at home for enjoyment and cooking professionally are two entirely different beasts, I wouldn't hardly know where to start contrast them they're so different.
Great video and very important lessons for most people going into anything. Come in smart, on time with a attitude to learn and the rest will be easier.
I’m not a chef but your mantra is true in any career. Show up, be reliable, offer to help your seniors. There’s usually someone who’s struggling. You might not be able to do their job bit just offering your help or just getting the coffees in, all help to make you look invaluable.
Really excellent video. I remember watching a vid from MPW some years ago where he showed a similar method to get super fine brunoise so it was great to see you doing the same. It's quite a bit slower, but if you want perfection it is worth it. For chive chopping ultra fine, I made a little soft reusable clamp that holds them in a neat bunch. Interesting that you are using a sashimi knife for that job - I shall try that rather than the nakiri I usually use. 100% agree about what attitude is required to get the best jobs and the finest training.
I love these guys. I’ve not eaten at Fallow yet (but I am going to) but the absolute unpretentious-ness of them in how they teach us says it’s gotta be a happy brigade there and that shows in the very very high reviews they get. Everyone is happy to make great food so everyone is happy.
Perfection right there. Every kitchen is different. Being able to adapt to change is the key. Doesn't matter how good you reckon you can cook, Its about how well you can fit into the Kitchen Family. Mise en place
This channel gives me a lot of confidence, I have watched most of your videos and so far I have learnt 4 to 5 new things so far, makes me think I got it right. I am a home cook and started learning at a very young age because I had to under the circumstances of my life then. All in all, for anyone trying to learn this channel is by far the best content to learn from, thank you for making these videos, you are doing a great service to people interested in cooking.
Working in a kitchen is truly one of the most amazing things I can think of doing at a restaurant that really cares about people. I have aspirations to do this one day but currently lack the confidence necessary to take the step. Can’t see how anyone would have anything besides the utmost respect for you guys, it’s wicked inspiring. Even if it just helps me cook more delicious meals at home, thank you for sharing, and I can’t wait to try your food some day!
@@CraigWeir-q5v Nowhere near as cringe as your cynical attitude. Every comment you post on this channel is seething with resentment. Find a hobby or an outlet for the energy. You’re doing nobody any favours, especially yourself. You are capable of more than this shit.
I learned all of these. I trained as a pastry chef, though. What I hated from my time was many of the chefs I worked for would tell me to do something, wait for me to do it and tell me off because I didn't telepathically do something the exact way they would've. I found such a lack of encouragement and progression in a lot of places that it killed my passion
Followed you guys for a while now. Always impressed 😊 Just before I watched this video, watched Gary eats at Fallow. All the food was great, but that Cods head was a show stopper.🎉
The chive snobbery is real and it is absolutely insane! 😂 I did a stage at a Michelin 3 star and dared to ask someone if they wanted me to cut chives because it was on the prep list. You would have thought I shat in their mouth!
I run a video production company and I swear ALL of these techniques can be translated into the world of media and how we work with our staff. Some top tips there sir!
right now i'm working in a kitchen and i am enjoying it. it's not super high end, more of a low end just to feed people but I enjoy it regardless. I used to be a lab technician but then some things came along and i left the job and then kept searching. it was impossible to find a decent job in the field if one doesnt have connections but I was given an opportunity in a restaurant and i guess i will keep doing it as long as they let me
Attitude, respect, positive attitude, willingness to learn, help out. . .basic expectations for any job really. Most employers are looking at this in an interview and as long as the candidate has minimum skills or licenses for fields that require that, a lot is on the job training from mangers and supervisors.
Great video.. and I do the same similar tests when I have chefs come for trial shifts.. I ask for an omelette, a poached egg and a Hollandaise sauce.. sounds simple enough, some chefs say ‘don’t you want me to do something else, bit more challenging’ but you can tell a lot about a chef on how he prepares all three items and how he works and delivers all three at the same time at once.. just little things I watch and pick up on, like how they make the Hollandaise sauce, do they melt the butter in a pan and clarify it or are they lazy and melt it in the microwave do they use a Bain Marie and whisk by hand or again do it the lazy way and make it in a robo/ food processor.. it’s consistency, seasoning.. The poached egg do they sieve the white first, vortex the water, use vinegar.. overcooked, undercooked.. The omelette do they make it perfectly like Will did or is it served overcooked and watery, pan to hot, burn the butter .. also the way they work, are they clean, tidy, organised.. have passion… great skills test and good way of how you can tell the difference between a average chef or a truly great chef.. You’d be surprised how many chefs can’t get all three right and mess up and over think it..
I just subscribed. I'm really enjoying learning about real-world best practices in such an accessible way. I used your gnocchi recipe over the weekend and it came out great - really happy to have produced something that looked similar to yours. Fallow is now on my dream Itinerary for a trip to the UK. Thanks and please keep the content coming!
I am so impressed with this content, this is the best advice for "any" job, ok perhaps with the exception of heart surgery.... attitude and personality are everything. Working with others is the hard bit, doing the job is the easy bit.
Extremely happy to have found my found my way to this video; amazing content and some excellent chef skills being shown! That aside I'm curious as to how you'd rate that omelette at the end from 1-10 where 1 is catastrophy and 10 is best possible? When you're starting making it scrambled I think I was seeing a potential 9 or even 10, but for me personally the end result is a 5 at best. Although I'm known to be meticulous to the extreme seeing everything else first as quite perfect it made that last part quite disappointing due to the previous skills shown. I particularly liked seeing the chives and brunoise, but overall it's very well done!
Just a few ideas with cheese: Tartiflette with Reblechon, Raclette, obviously with Raclette cheese, and English bacon... and gherkins. Cheese Fondue with a dash of paprika and white wine or Kirsch. Braised Cammenbert, Alioli (Aligot) from Cantal... My favourite, a bog standard cheese and onion sandwich from Tesco's. Red Leicester, mild red Cheddar Cheese, spring and/or red onion with Hellmann's mayonnaise. Salt and Black Pepper. Butter on one slice of fresh English sliced bread. The best sandwich Britain has to offer.
I work 7 years in the industry. The nights weekends and holidays that were missed is the one reason I left. Also if you have a bar in the restaurant (most do) there is a tendency to have “one for the road” starting to have a habit that’s hard to break.
The Michelin dish from each decade made me think an episode or series showing how techniques or ingredients have changed and why would be cool. Making old dishes modern and to a modern Michelin standard.
I'd like Fallow to tackle the Roman pastas. Especially my true favourite, my "life is crap I need to make" Pasta alla Gricia. It's a ton easier to make than a carbonara but it does require technique and, it hits hard on that decadence. To get it balanced is a bit more tricky.
I remember stepping up from a pub chef to a high end restaurant In London and being asked to chop the chives on my first day. I made a disaster of them. Now I'm a chive master. Definitely need a super sharp knife with a thin blade and use a light touch so you don't crush them.
When I was a chef , up too head chef we never asked for a skills test , they came in the mid 90 ‘ s , my last interview was as a senior Sous chef at “ The London Hilton “ my skills test for those interested was write three course menu , which was ..Hot Caesar salad , with poached baby gem lettuce 🥬, poached shrimp and Parmesan and anchovy dressing , pan fried Sea bass fillet with a cockle risotto , and followed with a wild berry crumble with a basil scented ice cream , order the ingredients to be waiting for me in the Hilton Kitchen , and cook it for the head executive chef , and pre seeding that was a formal sit down interview with my written resume and references, All went well until I did not warn the executive chef the plates I served the food on where red hot , he burnt his fingers on them so needless to say I did NOT get the job , I left formal catering and opened up my own gourmet bed and breakfast that made it into the “ Michelin guide “ I’m now retired sadly due too I’ll health , but I always remember the “ Dreaded skill test “ .
This video is super. The pace is great and I can really see the difference between what you are doing and what I do. I am a trained Thai chef, but while they all love eating western bread and cakes, thai cuisine does not tend to consist of pies! For years I was gluten intolerant and in those days there was no decent replacement for wheat-based flour... there are lots of alternatives now....so there was no point in my doing any baking to make things I could not eat, which meant I didn't get the practice in. ......So, I need some advice about pastry-making. Your pastry in this video is lovely and yellow - I am assuming it is butter and egg-rich or has at least one of those in abundance in it? Can you give out the recipe please or point me to it? Secondly, it seems much softer than the ones I make. Why is this - how do you get it to be this way? Is it the temperature of the ingredients, and if so, what temp is the pastry in this video? Any advice you can give on this, would be great. Thanks so much. Am going to subscribe!
What a weird coincidence... I just bought myself my first high quality knife and I'm 99% sure it's the same one use on the chives part of the video (3:28). I'll be binging the rest of this channel now! 🥳
I'm nearly 40 and would probably kill to take on a basic job in one of these kitchens. I love cooking and learning this stuff. It's just a shame that I got bills to pay -_-
I hope this comment will be seen by the chef ! I just finished culinary school here in my country, i studied for two and half years and worked 8 months total during my studies and i am willing to progress and learn more about food. Before i even started to learn how to cook i focused more about hygiene and i think im ready to take a new step into this job. I would be honored if you could help me reach out to you and start a new journey among people like you
One thing i learned when creating a dish is to write down the recipe because if u freestyle u might never do it again a friend did some bbq stuff for some ribs tasted like the same stuff on lays potato chips he was mad he couldn't reproduce it again so prep list to do list order list special list and always clean stay organized got alot of proven recipes always taste the same a customer will tell you this isnt Right
man.... you should have explained the reason for the omelete test. The reason you ask a chef to make a baveuse omelete. is to check if hes got the instinct of a hot kitchen chef. an experience hot kitchen chef knows when to to put pan on heat and remove it. without overcooking or undercooking the egg. by just sight and feel you can see if the egg is ready to be folded or when to remove it from the heat. but also to put it back. also folding the egg and plating it, requires technique. you have to be fast showing confidence but also not to fast you break the fold. the omelete test was the ultimate test for a saucier which was the most respected station in a french brigade. saucier is normally the most experienced chef in the kitchen next to the Sous-chef. because meat and sauce is the most important part in any french dish.
"Come with the right attitude and the rest is our job", if only more people understood this
and be prepared to work in central london on minimum wage.
@@ivermektin6874 Depends really. Some of the higher end restaurants and hotels offer pretty competitive wages. If you can hack a 50 plus hour work week you could be walking home with £1300 every fortnight. It's not megabucks but it's a LOT better than the average wage for a commis chef in London, and the wage will climb as you progress in your career. The real draw of working for these restaurants is the training you get, and the career opportunities that come with being able to put them on your CV, as well as the connections you make. You eat shit for a few years until you get to be an experienced CDP, and then you're in demand for pretty much any chef job in the country with whichever financial benefits that come with living in those areas, on top of a pretty decent salary. This is without even mentioning the eligibility to take your trade overseas and being at the front of the queue for an "in demand worker" visa in countries like Australia.
All this is to say, London chefs pretty much eat sht for their first few years - financially speaking. But it can be worth it if you make it so.
1:26 also… listen to what he says… it’s not just about showing up with the ‘right attitude’…
Absolutely right. I've cooked for a living for 40+ years, and still remember the 1st and best GM I've ever worked with, told me "you hire for the three A's, attitude, attitude, and attitude". So true, especially in the hospitality industry.
@@ivermektin6874long hours, backbreaking labour, expectations that you work every major holiday, no sick days unless you’re actually dying, constantly understaffed, dead man’s trousers if you want to move up the line.
All to cook for a bunch of posh pricks and nepobabies. I’d rather cook a pie for some fat sod that’ll make his week.
I just cook at home for my wife and family occasionally. These videos have taught me so much, and I am 73!!!
no ur not
@@jamaalshaikh3438😂
I currently work as a sous chef in a large chain, but you guys make me wanna go back to some proper fresh cooking so badly! I love creating dishes, and knowing people enjoy my cooking, and watching your stuff reignites my passion for food all over again :)
Trying to break out of the industry and the dice shallot got me going too haha
*DO IT JUST DO IT*
''sous chef in a large chain '' - aka ''kitchen manager'' / microwave technician . People who work in ''large chains '' aren't chefs.
@@CraigWeir-q5v Senior CEO microwave operator XD
@@CraigWeir-q5v Wow, it's almost like you didn't read my comment at all. Yeah, I took a role that is far beneath me, purely because there aren't many opportunities in the area I now live in. Being able to create beautiful dishes for a living is a blessing, and I wish I could go back to it. For now, i'll provide for my family in a secure role.
Love his description of what he wants in an employee - character. Good leadership has made Fallow successful. This is also why many businesses (restaurant or other) fail.
Love the content, but this is a stupid video. If you expect this from your chefs, you should pay them more! Chef de partie is up to 35K , in central London that's crazy.
Also if you expect this from your chefs, please wash and iron there shirts for them.. This is ridiculous.
@@microformuleyou definitely missing the point of video showcases, does the average people think this is worth the time and effort? probably not, then lambasted the process and called it stupid, but for those that truly aspire to be one, it's definitely a useful tips what kind of trials await them.
@@Blazuchan I was one, did a bib first then a star. Then I got depressed. Saw so many of us become alcoholics, drugaddicts etc. Only investors and headchefs do really profit from the hard work...
The rest works 70+ hours and gets mental problems. This is hard work and its not easy to stay fit and sane. So atleast pay a normal wage. Please don't tell me that I don't know this game...
Another amazing video can we get service Vedic please
Microfumale is 10000% correct ... he just wants a person whose so blinded with passion that they will give him an extra 20 hours for free every week .. if he gets that off 8 chefs that's like not hiring 2 or 3 extra people it's a shame it took me untill 32 to realise it but I'm DONNNEEEE with hospitality ide rather have my life then keep doing this
I love this because I’m not a chef and never had the desire but I love to cook for my people. The chef tips help me make better all around.
This is what TH-cam was meant to be for. Thank you for a great video.
5:31 This is what not to do... this is what you're meant to do... but they look the same to me.
I'm going to keep watching this until I can tell the difference.
I should also mention that this is the first time I've seen or heard the word brunoise.
Absolutely!!! Why couldn’t I have met you fresh out of culinary school? I love what you are about. It obviously taught me a lot since 2008, but working in a 4 star restaurant for James Beard Chef…as only women on the hotline. Phew I would have loved your environment. Well done. Giving Chefs a refreshing visual besides all the TV garbage.
When I came in as a commis I started on pastry. Never left pastry until I left the industry. Loved it. Like science, for hungry people.
Same as me only I moved up a little once I changed restaurant sometimes you need to leave the cage to spread your wings
As a fellow pastry chef, reading "like science, for hungry people" is the best way I've ever heard this role described. Thanks
I started out a chef in training but then pursued science because of cooking, I feel you on that statement. Also, you have my utmost respect, I am horrible at pastry, always were.
That's freakin awesome. I'm a Sauté guy, but I always picked at the pastry Chefs brains, because in my opinion, y'all are the magicians of the kitchen.
I haven't been giddy about new videos from any creators in a looong time. What an inmense joy to see each one that comes out
I’m a mixing engineer, working in music my whole life, and just NOW some of the trades of my job are getting a little more clear to new people on the line, I wish everyone who’s taking cooking serious could really appreciate how priceless is this information right here.
''mixing engineer'' hahahahahahah what are you rambling on about ? Also , what possessed you to upload a profile pic to a website designed for watching videos ? Explain yourself.
As someone who was taught in a Toxic-as-Fuck(TM) environment I absolutely adore the attitude at Fallow. The Danish chef route seems quite different from the English one, but this video, and the video where one of you taught an apprentice how to part up a full pork side tells me you're doing a whole heck of a lot more for the food industry than serving people at the tables.
What is the typical Danish chef route?
@@devanman7920 You attend trade school. Once you've completed base training you get an apprenticeship with a qualified restaurant. Then you do alternating periods of on-the-job training and school until you graduate.
Love it! Home cook but love learning. This reminds me of my mother trying to show me the proper way to polish silver the right way. With teen bravado I told her I would hire someone to do it. She asked me how I would know if they were doing it correctly 😂
I learned.
Thank you so much for not having to be yelled at for 4 years while learning this haha. You guys are the best.
Who said anything about not getting yelled at?
Some walloper pretending he worked here . I don't know why so many people lie online and gullible people ''like'' it
@@methyod he / she is pretending they worked there for 4 years . 36 gullible people believed it .
I just read it as 'I learned how to do these things from this video rather than actually being a chef'
Wow, that omelette just didn’t want to roll😂. Love your videos. I recently retired as a chef in the US and my favorite young cooks were high school football players. They had good eye hand coordination and visual memory. I could teach them from there.
This is a funny revelation on your part that gave me a lightbulb moment because my best prep cook and strongest line cook/jr sous are both former high school football players.
"Everyone loves a fat tart"
I'm American and that was world class humor.😅
A good cook/chef is on a never ending quest for perfection.
Gotta admire that.
Positive attitude indeed, goes along way, builds the passion.
ya’ll changing my home cooking game everyday
I like this guy: no nonsense but extremely capable, direct and deliberate in his cooking. I've watched some of his other clips and have always come away with something I can use. It's far, FAR too late-decades late-for me to even consider becoming a professional cook, much less a chef in a starred kitchen, but I do fancy myself an accomplished home cook. At that, I can still embrace and employ a great many of these insights. Carry on, Chef.
I'm once again here to thank you for all the great work you're doing. Keep inspiring!
Thanks for all of the wonderful pointers. It gives me something to do on the weekends.
I love practicing these skills and cooking for people is one of the ways I show care, and I have picked up applications for part-time kitchen work and considered dipping my toe in before but I don't think I could ever do what you do. I may lie awake thinking of things I want to make, but I worry that the high stress of a professional kitchen isn't where I belong. That and I spent 12 years becoming a very specialized biologist and a bit of a sunk cost exists there.
I trained in a Hotel school many years ago (now well into retirement) Just found your excellent channel. I love the skills and attitude. I used to ask chefs to bring thier knife sets to interview, amazing the variations between well looked after knives by profesionals and those with grannys kitchen draw stuff. I also used to smile at the chefs who arived with trendy chefs Uniform (like harlequin, Yuk!) and then couldnt give a basic Bechamel recipe off the top of their head or didnt understand how real "demi" was made as a foundaion sauce other than out of a tin of powder. I still have my repertoire .... you have to understand basic skills to know how to use it. "Employ for attitude and train for skills" is a great motto i used.
I LOVE this channel. These guys are giving us expert skills, and techniques... with the why you do it a specific way...they are teaching a skill that you cannot get for free anywhere! I have upped my home cooking game so much watching these guys. THANK YOU! (I am compelled to support by buying products and swag).
Y’all are -by far- my favorite cooking channel on TH-cam. There are some greats out there, but the vibe y’all have is amazing. It’s always been my dream (as a self taught home cook who’s still learning) to do a stog or mini-apprenticeship. With your videos, I can. AMAZING!
This is so real. It’s the only way to train. I moved from the South West as a young chef in the mid 90’s to London. Then realised quite quickly that I knew nothing. But I did have 2 things, a good palette and a good work ethic!
Learning to brunoise properly upped my sauce game so much.
I'm way too ADHD to ever function in a restaurant space, but as a hobby cook picking up these pro skills has been so valuable.
Really love the instructional nature of these videos. Great insight to what goes on behind the scenes to get enjoyable food out on a plate. Not over produced as well, which is a pleasing departure from Oliver and Ramsay. Keep up the awesome content!!
We'll let the dirst try on the omelet slide due to your great attitude and willingness to learn😊. Great video
"The most important thing is attitude. Ultimately, if you come in as commis, that's the expectation: you're willing to learn, you work clean, you show up to work on time, you don't get too pissed at night and show up late for work, and ultimately, you're respectful and generally a nice person to work with. That'll make people happier to teach and train you, and that will let you progress quicker."
I'm in IT, and have a couple of apprentices. This is, essentially, what I tell them, too. It's advice I give them on day one, and I've seen so many young techs progress and grow through their apprenticeship with us.
The cutting procedure is known as a rondelle of chives.
Good video.
Just wanna say thank you I love cooking but I really didn’t know what the skill ceiling needed for the high end kitchens would be this is a great reference point
Never heard of a burnoise until now; looks to be a useful skill. I've always wanted to learn how to cut chives so finely! And the pastry shell technicque looks great!
However, I have never seen artichokes that look like those you are working with in this video. I am content to continue to make them the way Mom prepped them. I have indeed tried different preps than hers, but I come back to hers, always. (Artichokes are in the list of my 10 favorite vegetables on the planet.)
As for the omelette, i prefer mine American diner style. Which I already knew is not wanted in Michelin dining.
But I am very glad and grateful that I recently discovered this channel. I'm 71 years old, not looking for a new career, but there are areas where I want to up my home cooking skills.
Rolling the chives is genius. Thank you Chef.
Haven't made a pie (usually apple) in a while but watching you line that tin makes me want to take a few tips and give it a go. I always make the pastry myself, and I always make a mess of it. A patchy crust still tastes good though, no michelin inspectors or critics for me to impress
Thank you guys for you channel! I've learned a lot.
You ALWAYS inspire me, literally always cheer me up, and make me want to cook. If I could, I'd apply in a heartbeat!
Whats stopping you. Or do you want to go on ''Masterchef'' and claim your supposed career held you back ?
I cook at home quite regularly now I am retired. It is good to see the various base skills as in this video. I will on occasion use the method of dealing with shallots where previously I used the second version mentioned. Just me being sad and wanting to explore the various levels. I'm not mad enough to have wanted to do it as a full time job. I designed kitchens instead. Travelled a lot in the UK and abroad so we've eaten so many types of cuisine. Now its our turn. Fallow is on my list of places to eat next time we can escape to London.
I've seen some POV's videos on this channel and I still can't believe how the pace is so...casual. where I work is a constant marathon..but it may be from an insufficient staff in the kitchen as I have to keep 3 stations constantly, but again..I've never seen how other kitchens work. thank you for showing me how it should supposed to be in a kitchen. I'm ready to check other places, who are more serious with the kitchen staff and not taking advantage of them
I think it looks casual because they know what they're doing. They're still doing a lot of stuff, but it's routine. And at that level of detail, you wouldn't get dishes out if people were fumbling.
Greeting from Texas🤠. I found your channel recently though @Jolly and I got to say, I am enjoying it. New sub 🙋🏻♀️ right here!
I'm loving these videos. They're teaching me a LOT about working in the kitchen, even if it's at home.
I would love to work as a chef after training or an internship or whatever, but I just don't have the memory or patience for it.
1. Leave your ego behind
2. Work clean
3. Work organized (meez out everything)
4. A place for everything and everything in its place (Always keep your knife at the top of your cutting board)
5. Strong foundation of fundamentals from culinary.
A few of my friends and partners over the years who I’ve cooked for have asked why I don’t try and pursue a career in cooking. THIS is why! I can cook, but this level of intense detail would drive me mad! Also the pace of a professional kitchen (even at busy pub level) would be too intense, and would turn cooking into a chore for me.
Same for me, people are always asking why I don’t get into professional cooking but I cook because I enjoy it, it’s therapeutic, gives life some joy and relaxation. Cooking professionally is a different kettle of fish, and seems very stressful. I like drinking wine and taking my time.
Cooking and being a chef are wildly different things. I love to cook, but I also take my time and experiment on the go. As a chef or working in a restaurant, you have to be efficient and orderly, and the pace is insane (not even mentioning the hours, if you're getting the classic 40h/week, your restaurant's failing)
Cooking at home for enjoyment and cooking professionally are two entirely different beasts, I wouldn't hardly know where to start contrast them they're so different.
Great video and very important lessons for most people going into anything. Come in smart, on time with a attitude to learn and the rest will be easier.
I’m not a chef but your mantra is true in any career. Show up, be reliable, offer to help your seniors. There’s usually someone who’s struggling. You might not be able to do their job bit just offering your help or just getting the coffees in, all help to make you look invaluable.
Yet to really give this channel a proper kudos, but if anyone new is an aspiring chef? You’re in the right place.
looks so simple, but that is often the mark of a professional. Thank you
Really excellent video. I remember watching a vid from MPW some years ago where he showed a similar method to get super fine brunoise so it was great to see you doing the same. It's quite a bit slower, but if you want perfection it is worth it. For chive chopping ultra fine, I made a little soft reusable clamp that holds them in a neat bunch. Interesting that you are using a sashimi knife for that job - I shall try that rather than the nakiri I usually use. 100% agree about what attitude is required to get the best jobs and the finest training.
I love these guys. I’ve not eaten at Fallow yet (but I am going to) but the absolute unpretentious-ness of them in how they teach us says it’s gotta be a happy brigade there and that shows in the very very high reviews they get. Everyone is happy to make great food so everyone is happy.
Perfection right there. Every kitchen is different. Being able to adapt to change is the key.
Doesn't matter how good you reckon you can cook, Its about how well you can fit into the Kitchen Family.
Mise en place
This channel gives me a lot of confidence, I have watched most of your videos and so far I have learnt 4 to 5 new things so far, makes me think I got it right. I am a home cook and started learning at a very young age because I had to under the circumstances of my life then. All in all, for anyone trying to learn this channel is by far the best content to learn from, thank you for making these videos, you are doing a great service to people interested in cooking.
Mate I am 100% with you - I have cooked a few things copying these videos and have had success because they explain everything so plainly
Working in a kitchen is truly one of the most amazing things I can think of doing at a restaurant that really cares about people. I have aspirations to do this one day but currently lack the confidence necessary to take the step. Can’t see how anyone would have anything besides the utmost respect for you guys, it’s wicked inspiring. Even if it just helps me cook more delicious meals at home, thank you for sharing, and I can’t wait to try your food some day!
This comment is cringe beyond belief
@@CraigWeir-q5v Nowhere near as cringe as your cynical attitude. Every comment you post on this channel is seething with resentment. Find a hobby or an outlet for the energy. You’re doing nobody any favours, especially yourself. You are capable of more than this shit.
@@CraigWeir-q5v Lol you’re capable of more than this, dude. Don’t let cynicism ruin you.
I learned all of these. I trained as a pastry chef, though. What I hated from my time was many of the chefs I worked for would tell me to do something, wait for me to do it and tell me off because I didn't telepathically do something the exact way they would've. I found such a lack of encouragement and progression in a lot of places that it killed my passion
Followed you guys for a while now. Always impressed 😊 Just before I watched this video, watched Gary eats at Fallow. All the food was great, but that Cods head was a show stopper.🎉
The chive snobbery is real and it is absolutely insane! 😂 I did a stage at a Michelin 3 star and dared to ask someone if they wanted me to cut chives because it was on the prep list. You would have thought I shat in their mouth!
I run a video production company and I swear ALL of these techniques can be translated into the world of media and how we work with our staff. Some top tips there sir!
this Man is talking about life in general! well done
I’ve never watched a premier before. Feel like we should get a signed picture!! 😂
right now i'm working in a kitchen and i am enjoying it. it's not super high end, more of a low end just to feed people but I enjoy it regardless. I used to be a lab technician but then some things came along and i left the job and then kept searching. it was impossible to find a decent job in the field if one doesnt have connections but I was given an opportunity in a restaurant and i guess i will keep doing it as long as they let me
Top tips, not only for a chef but every person on this planet.
life lessons for going for any job! 👏👏👏
Attitude, respect, positive attitude, willingness to learn, help out. . .basic expectations for any job really. Most employers are looking at this in an interview and as long as the candidate has minimum skills or licenses for fields that require that, a lot is on the job training from mangers and supervisors.
Great video.. and I do the same similar tests when I have chefs come for trial shifts.. I ask for an omelette, a poached egg and a Hollandaise sauce.. sounds simple enough, some chefs say ‘don’t you want me to do something else, bit more challenging’ but you can tell a lot about a chef on how he prepares all three items and how he works and delivers all three at the same time at once.. just little things I watch and pick up on, like how they make the Hollandaise sauce, do they melt the butter in a pan and clarify it or are they lazy and melt it in the microwave do they use a Bain Marie and whisk by hand or again do it the lazy way and make it in a robo/ food processor.. it’s consistency, seasoning..
The poached egg do they sieve the white first, vortex the water, use vinegar.. overcooked, undercooked.. The omelette do they make it perfectly like Will did or is it served overcooked and watery, pan to hot, burn the butter .. also the way they work, are they clean, tidy, organised.. have passion… great skills test and good way of how you can tell the difference between a average chef or a truly great chef..
You’d be surprised how many chefs can’t get all three right and mess up and over think it..
Honestly the last part applies to any job. If you have the right attitude and are nice to work with anyone will teach you the tricks of the trade.
I just subscribed. I'm really enjoying learning about real-world best practices in such an accessible way. I used your gnocchi recipe over the weekend and it came out great - really happy to have produced something that looked similar to yours. Fallow is now on my dream Itinerary for a trip to the UK. Thanks and please keep the content coming!
I've been aware of the chive test. But i wasn't aware of the wet towel technique. Thank you.
I am so impressed with this content, this is the best advice for "any" job, ok perhaps with the exception of heart surgery.... attitude and personality are everything. Working with others is the hard bit, doing the job is the easy bit.
Extremely happy to have found my found my way to this video; amazing content and some excellent chef skills being shown! That aside I'm curious as to how you'd rate that omelette at the end from 1-10 where 1 is catastrophy and 10 is best possible? When you're starting making it scrambled I think I was seeing a potential 9 or even 10, but for me personally the end result is a 5 at best. Although I'm known to be meticulous to the extreme seeing everything else first as quite perfect it made that last part quite disappointing due to the previous skills shown. I particularly liked seeing the chives and brunoise, but overall it's very well done!
Yes Chef! love ur content...looking forward to visiting for a bite whenever i cross the pond (atlantic ocean lol) 👏🏽👏🏽
Just a few ideas with cheese: Tartiflette with Reblechon,
Raclette, obviously with Raclette cheese, and English bacon... and gherkins.
Cheese Fondue with a dash of paprika and white wine or Kirsch.
Braised Cammenbert, Alioli (Aligot) from Cantal...
My favourite, a bog standard cheese and onion sandwich from Tesco's.
Red Leicester, mild red Cheddar Cheese, spring and/or red onion with Hellmann's mayonnaise.
Salt and Black Pepper. Butter on one slice of fresh English sliced bread.
The best sandwich Britain has to offer.
Absolutely beautiful message; have a good attitude, show up on time, be willing to learn. Works for chefs as well as IT I guess
I just found your channel, so late I must say. Thank you!
I work 7 years in the industry. The nights weekends and holidays that were missed is the one reason I left. Also if you have a bar in the restaurant (most do) there is a tendency to have “one for the road” starting to have a habit that’s hard to break.
Loving your channel!
The addition of South Africa, raises the quality of any competition
The Michelin dish from each decade made me think an episode or series showing how techniques or ingredients have changed and why would be cool. Making old dishes modern and to a modern Michelin standard.
If I was 40 years younger, I'd be knocking on Fallow's door. What a place to work and learn.
So Good Dude ! Thank you for sharing !
I'd like Fallow to tackle the Roman pastas. Especially my true favourite, my "life is crap I need to make" Pasta alla Gricia. It's a ton easier to make than a carbonara but it does require technique and, it hits hard on that decadence. To get it balanced is a bit more tricky.
Don't forget the two most important words. Yes chef!
I remember stepping up from a pub chef to a high end restaurant In London and being asked to chop the chives on my first day. I made a disaster of them. Now I'm a chive master. Definitely need a super sharp knife with a thin blade and use a light touch so you don't crush them.
We need more epizodes! Absolutely love that Channel!
I would love to see a live stream.
7:30 this was my test. I was asked to make a soft scramble , soft boiled egg, poached egg.
This video should be compulsory for any vocational skills course. Great attitude makes a great employee worth investing in.
Lmao that omelet being naughty.
i would of gotten impatient and gently tucked the first fold with my fingers 😂
When I was a chef , up too head chef we never asked for a skills test , they came in the mid 90 ‘ s , my last interview was as a senior Sous chef at “ The London Hilton “ my skills test for those interested was write three course menu , which was ..Hot Caesar salad , with poached baby gem lettuce 🥬, poached shrimp and Parmesan and anchovy dressing , pan fried Sea bass fillet with a cockle risotto , and followed with a wild berry crumble with a basil scented ice cream , order the ingredients to be waiting for me in the Hilton Kitchen , and cook it for the head executive chef , and pre seeding that was a formal sit down interview with my written resume and references, All went well until I did not warn the executive chef the plates I served the food on where red hot , he burnt his fingers on them so needless to say I did NOT get the job , I left formal catering and opened up my own gourmet bed and breakfast that made it into the “ Michelin guide “ I’m now retired sadly due too I’ll health , but I always remember the “ Dreaded skill test “ .
You guys rock. Thanks.
I would love to see this from a pastry point of view if possible. Thank you chef!
Thanks for the video
This is truly all a head chef is looking for
Love. Great encouragement
If you really enjoy this channel I urge you to also follow Chef Pierre! He is so much fun and takes time to teach you basic principles ❤❤❤
Loving the content lads! Any chance there are any plating videos coming up? I’d love to hear your thoughts!
This video is super. The pace is great and I can really see the difference between what you are doing and what I do. I am a trained Thai chef, but while they all love eating western bread and cakes, thai cuisine does not tend to consist of pies! For years I was gluten intolerant and in those days there was no decent replacement for wheat-based flour... there are lots of alternatives now....so there was no point in my doing any baking to make things I could not eat, which meant I didn't get the practice in. ......So, I need some advice about pastry-making. Your pastry in this video is lovely and yellow - I am assuming it is butter and egg-rich or has at least one of those in abundance in it? Can you give out the recipe please or point me to it? Secondly, it seems much softer than the ones I make. Why is this - how do you get it to be this way? Is it the temperature of the ingredients, and if so, what temp is the pastry in this video? Any advice you can give on this, would be great. Thanks so much. Am going to subscribe!
What a weird coincidence... I just bought myself my first high quality knife and I'm 99% sure it's the same one use on the chives part of the video (3:28). I'll be binging the rest of this channel now! 🥳
What knife?
@@jojojaykay Enso Hachi SG2 8.25" Gyuto, or at least something that looks very similar...
I'm proud of the commentariat for catching you guys out on the omelette trickery.
I'm nearly 40 and would probably kill to take on a basic job in one of these kitchens. I love cooking and learning this stuff.
It's just a shame that I got bills to pay -_-
Wait youree from Sheffield?!? Amazing man! What was the italian you were in?
I hope this comment will be seen by the chef ! I just finished culinary school here in my country, i studied for two and half years and worked 8 months total during my studies and i am willing to progress and learn more about food. Before i even started to learn how to cook i focused more about hygiene and i think im ready to take a new step into this job. I would be honored if you could help me reach out to you and start a new journey among people like you
Dude go to the restaurant and do it properly
No one is gonna reply to a TH-cam comment
Even if im some random dude you dont know, Im proud of you
Yeah send their ownership team a proper email, at the restaurant or go there.
@@elden4142 no your not
I can do all this with ease! and I'm just a regular cook in a nursing home.
One thing i learned when creating a dish is to write down the recipe because if u freestyle u might never do it again a friend did some bbq stuff for some ribs tasted like the same stuff on lays potato chips he was mad he couldn't reproduce it again so prep list to do list order list special list and always clean stay organized got alot of proven recipes always taste the same a customer will tell you this isnt Right
You missed...the recipe for the sour cream (for the onion rings) PLEASE!
man.... you should have explained the reason for the omelete test.
The reason you ask a chef to make a baveuse omelete. is to check if hes got the instinct of a hot kitchen chef. an experience hot kitchen chef knows when to to put pan on heat and remove it. without overcooking or undercooking the egg. by just sight and feel you can see if the egg is ready to be folded or when to remove it from the heat. but also to put it back. also folding the egg and plating it, requires technique. you have to be fast showing confidence but also not to fast you break the fold. the omelete test was the ultimate test for a saucier which was the most respected station in a french brigade. saucier is normally the most experienced chef in the kitchen next to the Sous-chef. because meat and sauce is the most important part in any french dish.