I left the industry in 2017, I miss it so much, the buzz, the drive, just everything about it...apart from my health taking a toll but I still work occasionally on weekends doing agency work and the minute I step back into a kitchen, I feel alive. This is a great channel, well done all.
@@fitta74 I don't think so mate - I do enjoy the occasional shift to supplement income and I feel fortunate I have the skills and trade to turn to as and when I want. The sacrifice is too much where if I did go back, I wouldn't be in a position to be present for my family on a daily basis which is most important to me now, as I would always be in work i.e. take my kids to school etc. If I was paid for every hour I worked back when I was in the industry, I'd be very rich by now, how naive I was taking a 40 hour per week salary! All the best :)
just the long hours in a physically demanding job coupled with the mental weight of always thinking about orders, what's next, bookings etc, I couldn't switch off. I ended up getting shingles induced by stress and it wasn't pleasant. Its nothing new, many chefs experience physical and emotional burnout and it manifests in different ways@@maxkennedy-till8263
@@maxkennedy-till8263 Am a chef myself but fortunate enough to not have had any affects really on health so far, though have witnessed/heard of some having been in the industry for some time. Some chef suffer from varicose veins due to lots of staniding, back and and other leg problems are also a problem for some people (I point out to younger chefs now to stand properly and to not allways hunch their back over when working). The lack of sleep when working long hours can lead to issues when your older. Hope this helps
So many people see cooking as a dead end job, meant for slackers. Meanwhile, people like this young man are breaking themselves, working 60+ hour work weeks under insane amounts of pressure, all for the love of food ❤️
People that think cooking is a dead-end job are working at McDonald's. This is on another level. I spent 27 years in fast-paced kitchens and trust me It's hard but rewarding!
I left the industry in September 2021. I miss it so much. But finding the right environment to work in is huge for me. People were too toxic at my last chef job, hence why I quit to begin with. Like he said in the video, you see these guys more than anyone else.
Because it is a dead end job unless you own the place. Even the best chefs are paid shit money because you are literally just making food for people to spend 30 mins eating that they don’t give a shit about. Cooking was meant for the women todo at home. This eating out phenomenon has only really come to head in the past 25 years. And surprisingly where people nowadays waste most of their pay checks.
I love this so much, as a 24 year old chef who has worked in one of the best restaurants in my city. It’s definitely a satisfying job, being able to put a smile on someone’s face from the food you prepared is always rewarding. I’d love to see content about managing/being the head chef! How to control yourself when things get tough etc.
Hi, I have the same aspirations as this guy, when I’m older I want to own a restaurant or maybe many. I love food and want to make money from it . I’m 15 and in the UK do you think I should go to culinary school or straight to working at a restaurant? Thank you
@@gabejackson9726honestly i just went straight to restaurant. ur gonna learn everything u need to know there anyways. only thing school would so is make ur resume look slightly better. but once u have like 5-6 restaurants on ur resume it doesn’t rlly matter tbh cuz most restaurants are pretty desperate for cooks anyhow
I'm 20 years old I **understand** exactly what this guy means by watching people at the food you made and seeing a smile on their face it's the most amazing shite in the world to see working long hours as a chef is hard but nothing beats the feeling of watching your customers smile whilst eating the food you've grafted along with the rest of your team knowing that they have a full stomach and are happy
I worked in the kitchen for 15 years, some of the best moments of my life, traveling and working. It's been 9 years since I left but there are no regrets. It's a tough industry, crazy hours, crazy nights after work.😉😉
Well done, I honestly think this is a fantastic overview of the company. Apart from genuinely researching and seeing the quality of the customers food photos which is amazing, it's also a fantastic recruiting tool. I won't lie, I was sceptical about it at the start, and I also wished to see more scenes in the kitchen and from certain words you've said, but customer reviews are there, they provide that boost of respect. Going back to what you said, in regards to the flow of the work, deep cleaning every night kinda raised my eyebrow, I hope you understand. I've spent the last 7 years across many high end restaurants around London, practically the majority never uphold that level, no matter how much they say they do. But on a huge positive, which I absolutely loved and respect is when you spoke about section flow changes. It is amazing to hear such an organised level of flow with the team. And even more positivity, to make prep for the next shift team, it's just golden. Another lovely thing is your attitude towards rush service, it is a jolt of adrenaline, 3 to 4 hours, it's painful but it's the best part of the job. Love it. I live a few mins away on the underground, I really want to come and see this in action one evening. Much love to you, your team and clearly an amazing management system running the company! I wish you all the very best and success 🎉
You guys just smash it out the park with the way the business is ran, you can see his passion and how you have contributed and shaped the chef he is! Really makes me want to come and work for you! I can’t wait to come and try the food!
great attitude and seems to genuinely love it. I’m 27 and just left after 10 years. I was just so sick of working nights, holidays, weekends and missing out on everyday life, I don’t miss the life itself, but I miss the banter and the actually therapeutic nature of cooking. but to each their own. Love the channel.
Thanks bro, This is inspiring. Means I’m not going the wrong root I’m 25 as well and senior chef at Fuschia Abuja. I pray we all get our own restaurants soon 🙏🏾🥳
Me and my partner have just eaten there today and was so impressed with this place. Watching this young man makes me feel I wished I'd followed my dream of being a chef. I look forward to eating at his restaurant soon. Best of luck, Ben 👍
This is a young man's game!😊..I applaud his energy,enthusiasm and creativity!..I was in the business for many years, by the time you hit 50,most Chefs are in the office (Executive Chef))..Or they are owners who are not in the kitchen that much and do not cook on the line anymore..Or they have left the industry completely .
I'm a first year bshm student and i want to take cooking class after i graduate. Just here to see and hear good words from professional chefs so i'll be motivated. Hope i can make my dream come true 🙏
Well done chef! Amazing to see your drive no matter what the day brings you, gives myself and other chefs a massive drive to keep our passion alive! I've been watching all your videos, from all different types of departments in the restaurant and all of you should truly pat yourself on the back for your outstanding and top quality food...Give those customers something to come back for! All the best boys and girls keep on working that dream team 👌🏼👨🏽🍳🔥🍾
I was a professional boxer from age 21-25, I'm now a chef and have been for 4 years, let me tell you, chefs life is much much harder than a boxers life, people look at me like I have 2 heads when I say that. Boxing compared to being a chef is literally like nursery vs university, I was decent aswell (14-0)
@@ConnorFerguson-hv4sg there are no genuine age restrictions... I have been in the industry for 2 years and I meat plenty of people that started training with 35 or even 40... Just go for it and try
I’ve been working in kitchens for nearly 30 years. I barely graduated high school.. but I applied myself and had my first head chef job at 29 (now 46) and make the same salary as my brother who has a 4 year degree and student loans. The culture is changing for the better and the education doesn’t have to be a high interest burden.
Goodonya mate. You're an inspiration. (And I'm 55). I remember being jealous of the Cooks in the Royal Australian Navy because I picked the wrong trade lol. Keep it up young fella 😃
3:43 Holy crapppp !! HAHHAHA igot flinch because the face of Chef Josh meanwhile just POP !! out of nowhere HAHAHAAHAA🤣😆all the workers chefs in fallow restaurant has a good company to each other !! keep it up GUYSS💜💜💜💜💜💜💜
Nice to listen from you ! Some of the chefs who are working in the 5 star hotel needs to hear you out, so that they learn some sense from you. The worst chef's I seen, in that 5 star hotel with bad mouths. They have been working for so many years, the same job for so many years, still they can't figure out how to be professional in their jobs. The management lets them verbally abuse who they want. Its' sad that I came across such a hotel to work for such and its disappointing.
Ah nice one, AJ. I look forward to meeting you. I can't wait to go Fallow this month. Definitely want a chef's counter seat. I'll try not to talk to you guys too much 🙈
When I heard 14 hours per day I was about to say ‘What’ but when he said over 4 day’s I went ‘Oh so he isn’t a complete workaholic lol’ Great video! 👍🏻
Did he have any experience before joining as a chef because it does sounds lovley that a buisness would just take someone in for a trial and see if that person fit but most of the times some experience is always checked. great video and keep up the great work!
honestly the way the industry is, if someone shows up and has a keen positive attitude and is eager to learn, that counts much more than experience. experience often means ego. you can’t teach a positive attitude.
I know this is a year old comment, but I felt compelled to respond! All I ever wanted to do at school was play guitar - I went on to be a professional musician throughout my 20s, and then when I was 29, Covid hit and I lost all my music work overnight. I got a job in a brewery (in London) and did that through the pandemic, until I realised I was developing an unhealthy relationship with alcohol; but surprisingly I realised for the first time of not doing music that I didn’t want to go back to it. I enjoyed not having to be my own boss, I enjoyed leaving my work at work, but I didn’t want to be in a brewery. After I took a weeks holiday in Lisbon, I was in a restaurant and saw two chefs arguing with each other and thought it looked funny honestly. And then it clicked, I’d always loved food, loved finding new places to eat, buying new cookbooks, and brewing beer isn’t too dissimilar to cooking in a kitchen, so I thought screw it. Let’s have a go. I emailed a few of my favourite local restaurants with a cv (all of which had obviously nothing to do with being a chef), and was transparent about my lack of experience, but had a big enthusiasm to be in the kitchen. One of the places got back to me and said yeah, come in for a trial. I had no idea what I was doing, but luckily I was 32 at this point and had a decent amount of life experience that I managed to “figure it out” quickly enough, and they gave me a job. It’s 2 years later now, I’m 34, and working in a prestigious private members club and restaurant in central London - I’m nowhere near the best chef, not even close, and I’m definitely the oldest chef in the kitchen at 34. But fuck it - I love it, and it feels like a life skill that you can never “complete” or “finish”. Youre going to need to eat food for the rest of your life, why not get into it? Like the above comment says, the industry is always needing good people. We have some GREAT chefs in our kitchen, but they’re moody. They’re arrogant. They’re hard to be around. So those people don’t go that far. Never underestimate how much people (and potential employers) value a great attitude and work ethic. They can teach you the skills, but you can’t teach a positive can do attitude, punctuality, reliability, organisation, humour, and being someone who’s nice to work with. Like the chef said, he works 15 hour days - you think anyone wants to work 15 hours a day with someone who’s an arsehole? 😂 You probably have more experience than you think, it’s not all about cooking, ironically..
Hey Fallow. Asheville nc local looking for a different outlook on cooking styles and culture. Have experience in line cook, dish pit, and prep looking for a job for sure thank you!!
Just wondering how a young person like him got into becoming a senior cdp without prior experiences; as that was a little fazy from the intro on how he got in. From loving cooking at a young age to later, oh a friend saw an instagram post so let me see if i can get a trial with no experience and get the job as a senior cdp?
I was a chef for twelve years, twelve years a slave. What else was i going to do? Work in a call centre and never leave town? I lived in Devon, Cornwall, Hampshire and Surrey. I met my wife on that mad journey. Plus I had contracted Primary Progressive Multiple Sclerosis near the start unbeknownst to me. I thought i was knackered because of the life and work. People today don't know what work is.
From the planning, prep, cooking, serving, and cleaning, I literally cannot imagine doing this every single day. Would be like climbing Mt. Everest, then doing it again the next day with even less sleep than the day before, and doing that for a career... wtf
It depends. No experience/education you'll start by washing dishes. Been to culinary college, you'll start as a commis, but you'll think you should be a sous... 😅
@@jordy46682 so even if a person never been a culinary school can also get a work in Michelin star restaurant ? I don’t mind doing dishes if I can get a job I will do it
@@yogeshgurung3487 100%! Heck there are 3 Michelin star chefs that never went to Culinary school! 👍 My advice if you are really hungry for it and want to learn as much as possible. Family run/small 1 Michelin star restaurant. Tell them, you're dream is to be a chef but you want to learn from the actual ground up and you want to put in proper work to understand that. (Why family run/small? - In a large kitchen you'll just be a tiny cog in a large machine, doing mundane tasks over and over. You'll move around and will learn, but it's difficult to get the big picture. Small kitchen, no 2 days will be the same and you'll learn so much more and get an overall feeling for the whole kitchen) So you're happy to start in the dish pit, but you'd love to already be considered for junior commis chef and that's what you want to be working towards. This will get your foot in most doors. Then in your time off, buy cheap potatoes, carrots, onions and learn how to prep them. There's loads of video's on TH-cam. Check out Justin Khanna Reps series. If you're truly interested in fine dining high end, follow Jules Cooking on TH-cam. On your days off, cook and go and eat at good restaurants, different restaurants. Get a feel for your preferences, style of cooking and service. If you work hard, stay humble, learn like crazy and are curious about everything, that's all that matters! In my restaurant, I never looked at culinary education or experience for a junior position. It's all about the person! I wish you luck in your culinary journey. But it is hard work! 😉
I remember when I was young like him, I was saying the same thing, I also wanted open my restaurant, I did and was not the best idea. If you want no life a shit pay, and work more then 60hr a week, is your dream job.
This video was oddly wholesome for such a difficult, stressful and underappreciated career path I'm rooting for this guy
I left the industry in 2017, I miss it so much, the buzz, the drive, just everything about it...apart from my health taking a toll but I still work occasionally on weekends doing agency work and the minute I step back into a kitchen, I feel alive. This is a great channel, well done all.
Will you ever return to the industry?
@@fitta74 I don't think so mate - I do enjoy the occasional shift to supplement income and I feel fortunate I have the skills and trade to turn to as and when I want. The sacrifice is too much where if I did go back, I wouldn't be in a position to be present for my family on a daily basis which is most important to me now, as I would always be in work i.e. take my kids to school etc. If I was paid for every hour I worked back when I was in the industry, I'd be very rich by now, how naive I was taking a 40 hour per week salary! All the best :)
I’m interested in pursuing culinary arts. Could you talk a little more about the effects it had on your health?
just the long hours in a physically demanding job coupled with the mental weight of always thinking about orders, what's next, bookings etc, I couldn't switch off. I ended up getting shingles induced by stress and it wasn't pleasant. Its nothing new, many chefs experience physical and emotional burnout and it manifests in different ways@@maxkennedy-till8263
@@maxkennedy-till8263 Am a chef myself but fortunate enough to not have had any affects really on health so far, though have witnessed/heard of some having been in the industry for some time. Some chef suffer from varicose veins due to lots of staniding, back and and other leg problems are also a problem for some people (I point out to younger chefs now to stand properly and to not allways hunch their back over when working). The lack of sleep when working long hours can lead to issues when your older. Hope this helps
So many people see cooking as a dead end job, meant for slackers. Meanwhile, people like this young man are breaking themselves, working 60+ hour work weeks under insane amounts of pressure, all for the love of food ❤️
People that think cooking is a dead-end job are working at McDonald's. This is on another level.
I spent 27 years in fast-paced kitchens and trust me It's hard but rewarding!
@@robin9997 I’ve worked in kitchens since I was 15. I’m 32 now and still in the kichen. No other job compares so I always end up coming back 😂
I left the industry in September 2021. I miss it so much. But finding the right environment to work in is huge for me. People were too toxic at my last chef job, hence why I quit to begin with. Like he said in the video, you see these guys more than anyone else.
Because it is a dead end job unless you own the place. Even the best chefs are paid shit money because you are literally just making food for people to spend 30 mins eating that they don’t give a shit about. Cooking was meant for the women todo at home. This eating out phenomenon has only really come to head in the past 25 years. And surprisingly where people nowadays waste most of their pay checks.
Breaking yourself 60+ hours a week for crap pay is not something to be commended.
I love this so much, as a 24 year old chef who has worked in one of the best restaurants in my city. It’s definitely a satisfying job, being able to put a smile on someone’s face from the food you prepared is always rewarding. I’d love to see content about managing/being the head chef! How to control yourself when things get tough etc.
Hi, I have the same aspirations as this guy, when I’m older I want to own a restaurant or maybe many. I love food and want to make money from it . I’m 15 and in the UK do you think I should go to culinary school or straight to working at a restaurant? Thank you
@@gabejackson9726honestly i just went straight to restaurant. ur gonna learn everything u need to know there anyways. only thing school would so is make ur resume look slightly better. but once u have like 5-6 restaurants on ur resume it doesn’t rlly matter tbh cuz most restaurants are pretty desperate for cooks anyhow
@@gabejackson9726 both, i did 1 day study, rest was work experience i dont know if thats available where you live but its the best way to learn.
I'm 20 years old I **understand** exactly what this guy means by watching people at the food you made and seeing a smile on their face it's the most amazing shite in the world to see working long hours as a chef is hard but nothing beats the feeling of watching your customers smile whilst eating the food you've grafted along with the rest of your team knowing that they have a full stomach and are happy
these guys are killing it. why am i coming home from work at a kitchen and watching this.
Same 😅
Because we love it haha if someone doesn’t like working in a kitchen it’s not for them. That simple.
Sane here and thinking about what I whould be cook tomorrow and hiw long I last before I go mad up there lol
Same here on my day off!
Same 👨🍳
What an impressive young man. I hope he achieves his goal in having his own restaurant
I worked in the kitchen for 15 years, some of the best moments of my life, traveling and working. It's been 9 years since I left but there are no regrets. It's a tough industry, crazy hours, crazy nights after work.😉😉
Being a chef is one of the hardest jobs physically and mentally. It requires so many skills.
I really love and appreciate the transparency that Fallow brings to us.
Thank you Chef. This inspires the rest of us on the same path.
Well done, I honestly think this is a fantastic overview of the company. Apart from genuinely researching and seeing the quality of the customers food photos which is amazing, it's also a fantastic recruiting tool. I won't lie, I was sceptical about it at the start, and I also wished to see more scenes in the kitchen and from certain words you've said, but customer reviews are there, they provide that boost of respect. Going back to what you said, in regards to the flow of the work, deep cleaning every night kinda raised my eyebrow, I hope you understand. I've spent the last 7 years across many high end restaurants around London, practically the majority never uphold that level, no matter how much they say they do. But on a huge positive, which I absolutely loved and respect is when you spoke about section flow changes. It is amazing to hear such an organised level of flow with the team. And even more positivity, to make prep for the next shift team, it's just golden. Another lovely thing is your attitude towards rush service, it is a jolt of adrenaline, 3 to 4 hours, it's painful but it's the best part of the job. Love it.
I live a few mins away on the underground, I really want to come and see this in action one evening.
Much love to you, your team and clearly an amazing management system running the company! I wish you all the very best and success 🎉
love the kitchen industry, got into it after i graduated then full time for about 14 months now. absolutely loving it so far
You guys just smash it out the park with the way the business is ran, you can see his passion and how you have contributed and shaped the chef he is! Really makes me want to come and work for you! I can’t wait to come and try the food!
Amazing! Visited Fallow 3 months ago, loved loved loved the Mushroom Parfait
Glad you enjoyed Cindy!
great attitude and seems to genuinely love it. I’m 27 and just left after 10 years. I was just so sick of working nights, holidays, weekends and missing out on everyday life, I don’t miss the life itself, but I miss the banter and the actually therapeutic nature of cooking. but to each their own. Love the channel.
Best of luck!
Thanks bro, This is inspiring. Means I’m not going the wrong root I’m 25 as well and senior chef at Fuschia Abuja. I pray we all get our own restaurants soon 🙏🏾🥳
Proud to see you doing amazing things AJ👏👏👏
Nothing more exciting than the buzz of a great restaurant, enjoyed with friends & family. :)
Me and my partner have just eaten there today and was so impressed with this place. Watching this young man makes me feel I wished I'd followed my dream of being a chef. I look forward to eating at his restaurant soon. Best of luck, Ben 👍
I'm a foodie and love to cook. This young man is going somewhere. He has it together.
Hats off to all the people in the kitchen you guys doing a great job
This is a young man's game!😊..I applaud his energy,enthusiasm and creativity!..I was in the business for many years, by the time you hit 50,most Chefs are in the office (Executive Chef))..Or they are owners who are not in the kitchen that much and do not cook on the line anymore..Or they have left the industry completely .
People say Millenials don't want to work. Listen to this guy....I have no doubt he'll have his own restaurant one day
I'm a first year bshm student and i want to take cooking class after i graduate. Just here to see and hear good words from professional chefs so i'll be motivated. Hope i can make my dream come true 🙏
The way this man speaks tells me he’ll go far as a chef
Well done young man! 👏🏼 You’re smashing it 💪🏻
Great attitude on this dude you can tell he loves it, hope it all works out for you man keep grinding!
Well done chef! Amazing to see your drive no matter what the day brings you, gives myself and other chefs a massive drive to keep our passion alive! I've been watching all your videos, from all different types of departments in the restaurant and all of you should truly pat yourself on the back for your outstanding and top quality food...Give those customers something to come back for! All the best boys and girls keep on working that dream team 👌🏼👨🏽🍳🔥🍾
Shows how much the owners care.
Making the chefs clean the stoves etc .
I was a professional boxer from age 21-25, I'm now a chef and have been for 4 years, let me tell you, chefs life is much much harder than a boxers life, people look at me like I have 2 heads when I say that. Boxing compared to being a chef is literally like nursery vs university, I was decent aswell (14-0)
how old are you now? im thinking about getting in to this industry as a career change but im 30
@@ConnorFerguson-hv4sg there are no genuine age restrictions... I have been in the industry for 2 years and I meat plenty of people that started training with 35 or even 40... Just go for it and try
@@ConnorFerguson-hv4sgDo it and I wish you all the success. I'm at a crossroads myself and need a change and earn a better wage
@@ConnorFerguson-hv4sggo and do it! nothing stopping you. I just started myself and I’m 27.
You can tell this guy actually works in the kitchen just by how he explains the day spot on
I’ve been working in kitchens for nearly 30 years. I barely graduated high school.. but I applied myself and had my first head chef job at 29 (now 46) and make the same salary as my brother who has a 4 year degree and student loans. The culture is changing for the better and the education doesn’t have to be a high interest burden.
Great insight into a tough but rewarding job.
As a fellow senior chef de partie, this is all so relatable
Rooting for me. I like your wholesome personality to your work. Hope that I can found such a specific goal like u one day.
Love your passion and your ability to soak up knowledge!! You’re going to succeed whatever goal you choose!
He has the vision and drive to achieve what he has set out to do no doubt
Goodonya mate. You're an inspiration. (And I'm 55). I remember being jealous of the Cooks in the Royal Australian Navy because I picked the wrong trade lol. Keep it up young fella 😃
3:43 Holy crapppp !! HAHHAHA igot flinch because the face of Chef Josh meanwhile just POP !! out of nowhere HAHAHAAHAA🤣😆all the workers chefs in fallow restaurant has a good company to each other !! keep it up
GUYSS💜💜💜💜💜💜💜
3 days off though, guy looks like he has an enjoyable job. Hats off to him from chef to chef
15 hour shift with only a 30 mins break is brutal working at that pace. You definitely need the passion
Nice to listen from you ! Some of the chefs who are working in the 5 star hotel needs to hear you out, so that they learn some sense from you. The worst chef's I seen, in that 5 star hotel with bad mouths. They have been working for so many years, the same job for so many years, still they can't figure out how to be professional in their jobs. The management lets them verbally abuse who they want. Its' sad that I came across such a hotel to work for such and its disappointing.
2:29 I see you my brother, Moyo❤
Good work gents, love the energy!
🙌
Nyarara iwewe!!!!
Production quality is very good for your videos 👍🏼
Ah nice one, AJ. I look forward to meeting you. I can't wait to go Fallow this month. Definitely want a chef's counter seat. I'll try not to talk to you guys too much 🙈
25yo and chef de partie, well done AJ.
When I heard 14 hours per day I was about to say ‘What’ but when he said over 4 day’s I went ‘Oh so he isn’t a complete workaholic lol’ Great video! 👍🏻
For the love of food and i being a chef. I wonna meet this dedicated young chef. Am based in England too
Wow, keep up the good work. Great interview.
8:30am to 11:00pm naaaaaaaaaah fam!
Im a chef and i feel proud by just watching it !
Hi Sandeep
cant believe this channels not blown up great video
That boy talk good
And in English ?
@@angelicupstart1977 it was a joke
He's in his mid-20s, cut him some slack mun. We can't all sound like we’re off Downton Abbey. In your case Bob Marley 😅😉
@@TheBrexican no I was being humorously sincere! He’s a great communicator.
im in love with these videos
It's amazing your job :3
Starting to think I need to get a passport and visit my fellow chefs across the pond
do you guys have specific people for prep or does everyone work service?
My brother 💯
Love this 🔥
Good to see your video all the way from Nepal
Fantastic chef
I wouldn't be cut out for a 14 hour day on my feet. I'm way too lazy lol. Props to this young man.
Did he have any experience before joining as a chef because it does sounds lovley that a buisness would just take someone in for a trial and see if that person fit but most of the times some experience is always checked. great video and keep up the great work!
honestly the way the industry is, if someone shows up and has a keen positive attitude and is eager to learn, that counts much more than experience. experience often means ego. you can’t teach a positive attitude.
Agreed, attitude over skill any time of the day
I know this is a year old comment, but I felt compelled to respond! All I ever wanted to do at school was play guitar - I went on to be a professional musician throughout my 20s, and then when I was 29, Covid hit and I lost all my music work overnight.
I got a job in a brewery (in London) and did that through the pandemic, until I realised I was developing an unhealthy relationship with alcohol; but surprisingly I realised for the first time of not doing music that I didn’t want to go back to it. I enjoyed not having to be my own boss, I enjoyed leaving my work at work, but I didn’t want to be in a brewery.
After I took a weeks holiday in Lisbon, I was in a restaurant and saw two chefs arguing with each other and thought it looked funny honestly. And then it clicked, I’d always loved food, loved finding new places to eat, buying new cookbooks, and brewing beer isn’t too dissimilar to cooking in a kitchen, so I thought screw it. Let’s have a go.
I emailed a few of my favourite local restaurants with a cv (all of which had obviously nothing to do with being a chef), and was transparent about my lack of experience, but had a big enthusiasm to be in the kitchen. One of the places got back to me and said yeah, come in for a trial.
I had no idea what I was doing, but luckily I was 32 at this point and had a decent amount of life experience that I managed to “figure it out” quickly enough, and they gave me a job.
It’s 2 years later now, I’m 34, and working in a prestigious private members club and restaurant in central London - I’m nowhere near the best chef, not even close, and I’m definitely the oldest chef in the kitchen at 34. But fuck it - I love it, and it feels like a life skill that you can never “complete” or “finish”. Youre going to need to eat food for the rest of your life, why not get into it?
Like the above comment says, the industry is always needing good people. We have some GREAT chefs in our kitchen, but they’re moody. They’re arrogant. They’re hard to be around. So those people don’t go that far.
Never underestimate how much people (and potential employers) value a great attitude and work ethic. They can teach you the skills, but you can’t teach a positive can do attitude, punctuality, reliability, organisation, humour, and being someone who’s nice to work with.
Like the chef said, he works 15 hour days - you think anyone wants to work 15 hours a day with someone who’s an arsehole? 😂
You probably have more experience than you think, it’s not all about cooking, ironically..
such an interesting insight ^^
Thanks!
60 hours a week's not bad. I was regularly topping 90 hours when I worked in the kitchen and left due to burnout.
What a great guy
Cooking is a very respectable job
Hey Fallow. Asheville nc local looking for a different outlook on cooking styles and culture. Have experience in line cook, dish pit, and prep looking for a job for sure thank you!!
Just wondering how a young person like him got into becoming a senior cdp without prior experiences; as that was a little fazy from the intro on how he got in. From loving cooking at a young age to later, oh a friend saw an instagram post so let me see if i can get a trial with no experience and get the job as a senior cdp?
Joined the company, 3 years back as a commis/prep chef.
I miss the buzz of a service but I’m definitely better off in my job now doing 7-4.
I love this, keep it up
I was a chef for twelve years, twelve years a slave. What else was i going to do? Work in a call centre and never leave town? I lived in Devon, Cornwall, Hampshire and Surrey. I met my wife on that mad journey. Plus I had contracted Primary Progressive Multiple Sclerosis near the start unbeknownst to me. I thought i was knackered because of the life and work. People today don't know what work is.
Good luck, chef 👍
Thanks 👍
Such a nice young guy. I feel his power and enthusiasm. In 5 years he'll be thinking else.
14 hour shift with a half an hour break lmao
I can’t believe they get breaks either.
3 days off asswipe
Top man ❤
How could you not hire this guy
Do I need experience to become a chef apprentice? Because I have 0 experience in cooking and I have a very fascination for the art of food
From the planning, prep, cooking, serving, and cleaning, I literally cannot imagine doing this every single day. Would be like climbing Mt. Everest, then doing it again the next day with even less sleep than the day before, and doing that for a career... wtf
Do I really need to get a course to get into Michelin star restaurant for work ??
It depends. No experience/education you'll start by washing dishes. Been to culinary college, you'll start as a commis, but you'll think you should be a sous... 😅
@@jordy46682 so even if a person never been a culinary school can also get a work in Michelin star restaurant ? I don’t mind doing dishes if I can get a job I will do it
@@yogeshgurung3487 100%! Heck there are 3 Michelin star chefs that never went to Culinary school! 👍
My advice if you are really hungry for it and want to learn as much as possible.
Family run/small 1 Michelin star restaurant. Tell them, you're dream is to be a chef but you want to learn from the actual ground up and you want to put in proper work to understand that.
(Why family run/small? - In a large kitchen you'll just be a tiny cog in a large machine, doing mundane tasks over and over. You'll move around and will learn, but it's difficult to get the big picture. Small kitchen, no 2 days will be the same and you'll learn so much more and get an overall feeling for the whole kitchen)
So you're happy to start in the dish pit, but you'd love to already be considered for junior commis chef and that's what you want to be working towards.
This will get your foot in most doors.
Then in your time off, buy cheap potatoes, carrots, onions and learn how to prep them. There's loads of video's on TH-cam. Check out Justin Khanna Reps series.
If you're truly interested in fine dining high end, follow Jules Cooking on TH-cam.
On your days off, cook and go and eat at good restaurants, different restaurants. Get a feel for your preferences, style of cooking and service.
If you work hard, stay humble, learn like crazy and are curious about everything, that's all that matters! In my restaurant, I never looked at culinary education or experience for a junior position. It's all about the person!
I wish you luck in your culinary journey. But it is hard work! 😉
@@jordy46682 thank you for your advice ❤️
More videos please!!!1
Bright young man,good luck to you
I remember when I was young like him, I was saying the same thing, I also wanted open my restaurant, I did and was not the best idea. If you want no life a shit pay, and work more then 60hr a week, is your dream job.
4x15hours how much does he make?
In that environment, he probably nets around 1k a week honestly
One day i am going to visit your restaurant :)
Admire this guy's passion and commitment. Do not admire this video's "talking-vs-showing-the-actual-work-ratio".
Salamat. Dakila kang tao😊
Start at 8:30 and have 30 minute break at 4pm?? That's not good...
What is the salary, how many hours commitment, and do u think working full time in a kitchen harms ur health, u know, being that gas stoves r bad?
Try to make sure every table has food EXACTLY
One day , just one day
What about work life balance for chef?
Restaurants are built on no idea young guns. As soon as they figure it out they bounce. Passion destroyer is chef life.
Did you guys have experience or you did you just wing it?
He looks like my former GM @ Little Caesars 😂. & he was also 25
Nice
For me . Chef positions should be get more money . junior chefs 14 .p chef DP. 16.50p. senior 18.50p .sous chef 20.50. head chef 25p all this per hour
15 hour shift 😮
🔥