POV: Busy Dinner Service at Top London Restaurant
ฝัง
- เผยแพร่เมื่อ 19 มิ.ย. 2023
- Head chef Jack wears a GoPro during the evening dinner service on a Thursday, in 4K.
Check out chef Aiden's perspective of the same service here: • POV: Chef at a Famous ... - แนวปฏิบัติและการใช้ชีวิต
![[Bukit Tinggi半日游+美食] 桃源谷饭店！高山茶室云吞面！南山泰国猪脚！木屋咖喱面！泗和兴云吞面！方记油条！家乡炸虾饼！Pineyard咖啡厅！文武圣帝庙！逛路边摊！连吃三家广西豆腐卜！](/img/n.gif)
What always amazes me about your POV videos, both for the kitchen and bar, is how unrushed it all feels. You guys are crazy busy, and you're completing orders to match, but at no point does it feel like you're in a serious hurry to do anything. It demonstrates really impressive technical and logistical skill to make that level of productivity appear so casual.
It really is about confidence and leadership though. If you have a chef that's constantly stressing out the kitchen with stress calls, then the kitchen loses confidence. The kitchen staff feel rushed and then they get demoralized. But as you see here, even when someone overcooked a plate, the chef simply said "fire another one." And that was that. No condescending attitude, no harsh tone, and not a word of disappointment or disapproval in the other chef's skills or abilities. Just straight forward constructive criticism on a mistake made and that's that. The kitchen moves at the pace of the chef, and vice versa. It's a synchronicity and this crew has it.
Most kitchens are not like that I gave up cooking years ago its bad for your health!.
idk if being told to make another one bc they fucked up is constructive criticism lmao its just hey this is fucked remake it@@seanhettenbach2101
@@seanhettenbach2101 Exactly right. We all love watching Gordon Ramsay and Hell's Kitchen and whatnot but that's not what you want in your kitchen. You don't want a chef stressing out the rest of the kitchen. You want your chef to be a level-headed leader and the best way to show that is maintaining composure when things get busy.
any leader chef/ front of house manager/ general manger gets stressed out it bring the whole team down it’s like a snowball effect that’s why the best leaders are the ones that make it in this industry not everyone can do it.
Jack just could not resist eating those beans. He just kept going at it over a good 2 minutes haha
It's them sticky beans they're unresistable
he's still thinking about thos beans
What white sauce he added??
@@dado5162 Butter emulsion said when talking
@@lbonazzola no he said better immersion bruh listen properly
Can I just say. The way you help and guided the chef with the bean dish was refreshing to see. With any job making mistakes can be scary because you may not know the leadership style, and it can truly ruin you with anxiety of failing!!. Thank you for teaching and showing him in a way that wasn't babying but in a way as if to say I know you can do it, you got this. :)
x
Loved that part. Even tho it’s super busy, he took the time to show the lad
OH yeah 100% a lot of places would make it tough for new people and make them feel bad
Me personally.. I really loved that part. It’s a lot of chefs who wouldn’t approach it like that!
Its the que of a great leader. Sometimes telling someone they are not performing up to par is necessary, but a great leader distinguishes between an honest mistake and a dumb mistake. They're dealt with very differently. Taking the time to empower members of your team and teach them is SO important, but if there was the case of someone making a mistake because they weren't paying attention over multiple times or werent listening consistently there are steps that need to be taken. It just should never be straight to the meanness, it should be approached always with the benefit of the doubt until proven otherwise. I think a lot of leaders fail to recognize the importance of patience and consideration for their teams performance. Also many dont recognize the need for self-reflection if the team is underperforming.
I really wish I worked with more chefs like you guys in the past. Dealt with nothing but chaotic chefs in my career. Constant stress calls and yelling or harsh tones/ Condescending language. Appreciate your videos. Keep putting out killer food! 👌
I feel the same way, worked in an Italian restaurant and although I respect my chef for being able to manage the kitchen even during stressful nights, his overall tone and language were quite disgusting.
Love the fact you have time to always try and make your chefs better by teaching them different ways in how to do a dish. That bit with the beans was great.
Lovely to see you guiding and showing rather than shouting and yelling. That's an exemplary on-the-fly teaching moment.
i'm also a chef on pass. love to watch the way you organize; call the ticket, switch to cook, train a staff during service. wish to eat-in at your restaurant one day if i have a chance to visit england.
What's the name of it?
legend says maddy's still standing straight
lol
kek lads were so mouthy in this episode, RARE realposting
was that a joke? or was he being gordon ramsay serious
@@2darkdragon I think it was wholesome, considering how he said it, especially since it's about improving one's poise
@@tempinternetname idk no one laughed tho, and considering the atmosphere, he def couldve been serious
i love the way you handled the beans, not rude or upset, just teaching. you respect the team and they will respect you back, great teamwork!
I absolutely love the head chef grabbing quick bites here and there the entire video
he took an entire piece of bread from a table lol
I love how professionally stern you are. Most others would scream bloodymary and insult your intelligence. Not you, you address it, fix it, and teach. BRAVO
19:36 You’re just showin’ off now, Jack! 👏
Your videos provide gorgeous but grueling insight into the lives of various chefs at your restaurant. I applaud you.
I had the pleasure of eating here a couple months ago it was honestly amazing I loved all the food and the cocktails I had.I couldn't recommend it more to my friends.
The team were outstanding as well and made me feel comfortable which helped as I was eating by myself.
Did feel weird sitting on the chef counter watching the chef working away since I'm usually the one in the kitchen but was good seeing how other chefs work.
Will definitely be back next time I'm in London
ive been leaving out the action from kitchen for quite some time,but seeing you in this atmosphere, totally litted up my passion. you totally conduct such wondorous orchestra there. amazing. organized, calm, and straightforward with your way of cooking. outstanding chef. ❤
Thanks for these videos. I enjoy watching them while I'm eating my dinner.
These are never long enough, thanks for the videos!
I miss that feeling so much.... That rush I used to get from being on the pass.. such joy and passion, especially with a good crew behind you... Over 20 years experience in the kitchen and I started late, about 24 years old...as a prep cook/dishwasher, and it was the best career I ever had,.. I'm 54, just had quadruple bypass, and have arthritis in my ankles, so no more kitchen for me unfortunately, but I now teach students and help restaurant businesses where needed.
This is only the third video I watched from you and each one has brought back so many great memories...Thank you very much.
If i may ask, How late is too late to start working in the kitchen?
@@bluecat6902 it's never too late.. I started at 24 years old, I never regretted the choice to become a chef...it was a long hard road, but I've worked in some nice places, and cooked some good food for some limelight clientele. Good luck to you if you choose this path.
@@bluecat690280.
Amazing time and people manangement skill. The way he encourage and train his staff is top notch. A great example of what a leader should be.
Showing love from Banff Canada! Your videos are amazingly educational.
I just simply love this channel! Great work Chef, it´s inspiring!
In the midle of servise you still teaching your chefs, what a chef you are mate 🙏🥳💯
You should collab WIth Ben ebbrel from sorted, to take a day as a chef on fallow.
Pfff please don't
both ben and kush lol
I worked fryer during my first internship, and the workplace was loud, unpleasant and unbearable, so it's nice seeing your kitchen being such an efficient yet light-hearted place.
I’m currently on my internship at a 2 Michelin star restaurant in Spain. I love watching your videos after a hard day❤
I’ll be coming to dine in November when I get time off🥳💪🏾
Hey buddy good luck with your internship and understand that it gets easier the more you do it after a while everything will become a second nature to you
Good luck!!
@@scuffedcomedy4819 this really means a lot, thank you so much, I give 1000% everyday💪🏾❤️
@@FallowLondon thank you so much!!!❤️keep up the amazing work
Is it well paying ?
I am so glad I choose chef school. I love it personally and sense I discovered this channel it made me love it even more.
Chef school is the best school! We knew you made the right choice.
@@FallowLondon Thank you for actually texting back. I know I made the right choice and who knows maybe in 3 years when I will finish it I could come and work for you and learn a lot of things. (I am at a chef school in Sweden). So a soon to be Swedish chef says hello.
This is fantastic to watch, huge thanks @Fallow for doing this. Your work ethos is golden, particularly how you help and encourage other members of this brilliant team. Keep them coming. Subbed.
Interestingly (light-heartedly :) though with a good level of truth), while watching several videos and my own experience as a customer in various restaurants over the years, one of the most important ingredients to so many dishes is...the sauce! particularly the sauce that's creatively poured over meats etc (and into the little sauce jugs).
--> While it does happen(obviously), the %age of folk who will happily eat with no sauce is vastly outnumbered by those who 'need' a sauce, so....
I'm going to open a restaurant myself, and I'm going to call it "Saucy". The primary component will be.....sauce. I think I'm on to a winner ;)
Anyone else put off by the spoon? He kept eating from it and chucking it back in that mini sink with slow running water, then picking it back up using it again chucking it back in, then used it to serve a sauce on someone's food, it got dunked into loads of different things and at no point was it washed properly.
yes not cool
I agree. While I very much respect the consistency provided by tasting food all night, I always kept a separate container of plastic spoons for this exact purpose.
These guys do a fantastic job and I certainly don’t want to take away from anything, but I also notice that the garnish for several dishes are inconsistent. He sells a Cod head earlier with only the red sauce on it, but later he garnishes with sauce and a small green squirt bottle. I didn’t see anything on the ticket or callout that would indicate the difference, and my brain can’t help but notice that same sort of change in garnish that I see on a lot of the same dishes.
its probably pissing hot water. was also multiple spoons in there as well
you clearly never worked in a kitchen
The water is constantly draining and filling, I see no problem
Chef! You did double taste, but I respect you so much. You and your team r amazing.
If all head chefs were like you more people would wanna do it for a living. Line cooked for 6 years and it was too much so I went into Legal Cannabis. I do miss it sometimes from watching videos like this. So cool!
Love how spent the time showing the dude how to properly cook the green beans
Hey I study Hotel management and I've watched all your vids; you are a true example to all us!!
Any chance you guys could do a breakdown of how you organize your tickets and the slang you guys use when calling out dishes?
Would love to understand the process a bit more.
Great content, love to watch!
Shout-out to the dishwasher guy! You did a lot of good job there. I always see you in every video of this chef. 😁☺️
I can see that you are in complete control during very busy service ! 😊
I've watched only 2 of your videos and I already can tell you know wtf is up. This guy is elite level pro. Just absolute swagger in the face of what many kitchens would crumble under.
Can’t wait to be dining at your amazing restaurant next month 😊
Love this channel.
Salute to Fallow's dishwashing team.
Watching this video reminds me my time working for a restaurant in nyc.
A lot of work and long shift but with a lot of good food
'POV: Head Chef eats everything in sight at top london restaurant'
I wish my head chef handled the kitchen this way.
When crunch time comes, he goes berserk and I'm literally shaking.
I could probably look at the menu somewhere, but how many different entrees does your restaurant serve and how many different appetizers? I've watched probably 5 or 6 videos so far and so far I've noticed everyone orders pretty much the same like 4-5 dishes and the same 1-2 appetizers. I really love the videos by the way, this looks like a really fun and rewarding job but I don't think I'd be able to learn all of this.
Just off the first 20 seconds of watching this I see high quality food professionalism organization and how clean it is I know this will be a god vid good top he is so attentive to is staff quality and overall moral
Love that green-handled Nenox!
Fantastic work lads 💯💯 the amount of what's going on is a little overwhelming lol
That's a good crew right there.
this guy seems so chill
I can’t wait to eat here one day. Please keep posting these videos. I watch while working out 😂 -Your Hawaiian Texas Friend
This is great! Stressful but great 😅
Next time I need to sit at the counter!
You know i was going to talk shit about how this guys just expediting and how he's just standing there eating, but after i saw you help out the cook with the green beans and explained to him how they needed to be cooked i totally have respect for you. You even gave him pointers in having the mustard out instead of the vinegar causd he wont be needing it. Its tiny details like those that help out on the line.
Great videos keep up the great work
What GoPro do you use for your videos? and is there a specific harness they wear? I love your POV videos and I was curious how you go it to look so crisp
Amazing, passionating.
I honor chefs like this. Having to work 10hrs a day no breaks.
Could you explain the green highlighter and black sharpie on the checks, I assume black sharpie means gone but what about the green? 🤔
This is therapy.
This Channel is quickly becoming a Favorite. #FoodiesUnite 😆🤤
how many tables are there and what is the average time to prepare a table's orders? Do you serve dishes as they are ready or wait to serve the whole table together?
Love the attention to details, such as "beans too wet" or even "stand straight" to the waitress. From what I've seen, it definitely deserves a Michelin star if it was for me.
I’ve eaten there. I reckon it could be close, but not quite there yet.
Extremely well written menu, fantastic service, knowledgeable hosts and chefs, fresh produce and really delicious food.
There are some things present on the menu that could be better executed - in my opinion as a chef.
I know they’re going for a waste less menu, but sometimes to that end you sacrifice to calibre of the food.
The Cod head in particular got on my nerves a tad.
@@HB-ib5us Yeah, I've never considered eating meat from a fish's head 😅. I only use it in stocks. Seems like the flesh is quite slimy there.
@@abrielrobertsson4160 It’s an off cut! The only tasty flesh you’re extracting from that are the cheeks. They’re TINY 😂
Yes, Chef!!
Hospitality.
I hate and love, I miss and I do not all at once.
This looks so damn satisfying to watch. I need a job anyway, I might just go back to working in a kitchen.
it'd be awesome to see a long video of the start, from preparing for opening of the day till the end or something like that
just noticed that this is body cam footage from what you guys filmed i think a month ago, as the discussion about meat on both sides with the waitress is just in shot.
Good spot! It's Jack's perspective of the same service. Link to Aiden's POV is in the description
What is that thing chef plates up around 17:03? (I honestly can’t tell)
Your videos always make me want to get in the kitchen and get to work on something delicious! Thanks for wearing your camera to work!
Hi. Love your pov: day in life in restaurant
Love form Norway
my guy was LOVING those mustard green beans!!
This dude was after a bite of everything
I like how you pulled Maddy! The restaurant is a Michelin Star restaurant and the waitresses represent just as much as anyone else! It just shows the standards expected
may i know what this restaurant name ?
Can someone tell me what is their basic emulsion made of most likely?
I wasn’t expecting the giant dinosaur head he just threw on the plate🤣
I would actually give anything to work in your kitchen... even just as a potwash. I envy this level of cooking
great perspective =)
damn broskis, I just really sat through this whole video stoned out of my mind.
Same bro, what you smoking
E is for Emulsion. But seriously, good hussle. Found time for teachings, bravo, true leadership here.
A really good head chef there teaching his staff on the job that’s a good head Chef when I was a chef the head chefs used to throw abuse then by the end of the shift the tension was so high you just wanted to rip his head off or ignore him and get home .
What makes them mad?
@@youngmeesha582There’s lots to say really. However one key point that many don’t consider is that a lot of them are alcoholics. It leaves you with a heightened sense of irritability, quick to snap, and overall a corrupted demeanour.
What is motion when they making beans thing?
6:46 What is that yellow emulsion sauce made out of?
I absolutely do not miss the sound of the ticket printer lol
This guy making spoons appear from nowhere
Table 101 ordered everything 😃
Fellow chef here. I love your jacket Jack, would you mind me asking where it's from?
the ribs sat there for ages before he handed them over and he just ate a piece of toast of someone's plate.
what is the green highlighter for?
One day I'll go to the UK, I'll eat at raymond blanc's Quat Saisons and Fallow... IT WILL BE GLORIOUS. Also look at that, saw an issue with quality with someone thats been cooking I'm assuming quite awhile - just a simple show and explain to fix the issue - this is how you staff and run a restaurant
The fact that he keeps using the same tasting spoon that is sitting in a clean water overflow storage well, is grossing me out. That’s not food safety
The water is hot it kills bacteria in the spoon
Maddie was chillin on the job... but shes workimg chef
someone please tell me what the orange sauce is!! I keep seeing it and I'm so intrigued as to what it might taste like.
On the cod head? It's like a curry sauce.
🙏@@ThaiShark121
what is the white sauce that is put into the beans?
Youre fucking awesome dude.
ate beans for half of video
Please show a closing shift from both the front and back of the house
I wanna know what that head is because it looks amazing lol. Like straight pearl which I never imagined was a thing but the it is!
K, service please!! 😂
Great video, but shows how easy it is to cook at home.
Any advice on not getting overwhelmed and perfection ?
@6:50 what's the sauce they use
So glad i got out of food service. I learned a lot of tricks that help in my personal cooking but i still have nightmares about tickets printing endlessly...