been showing some of the lads at work this channel. cant believe you guys aren't more popular. I love watching fellow chefs in their own domain doing what we do best.
your kitchen employees are very lucky to have you guys as their head chefs. also very lucky to have such a big and organized prep kitchen. wish your restaurant all the best 👍
1:31 I averaged 18km a day as a waiter per shift from 12pm-3am - Saturday triple service it was more like 26km. I wore decent shoes out in a month, cheap shoes wouldn't last a week. When I got into kitchen it was less walking but just being on a line tires you out, its a good kind of tired though, better than waiting.
Once I get a bit of a pay raise I'd love to eat out every day. I hate cooking all day, come home, have to cook again for myself. However, if you have health or financial concerns you have to do it. That's the case for me. I started meal prepping once a week so I could just heat up something real quick when I get home.
My question is what is the most satisfying thing to you as a chef ? Is it seeing people appreciate your food or is it cooking a meal and knowing that you nailed it? Would love to know. 🌻
I cooked for 20 years in Australia as a professional, the most rewarding thing I experienced was acknowledgment from our patrons. Having a patron walk up to the pass and personally thank you or having foh staff pass on the message was a satisfying feeling. It meant you did your job properly and people are grateful. If I eat at an establishment and enjoy my meal, I will always ask foh staff to pass on my thanks to the kitchen. It definitely is appreciated. Hope this helps.
I agree! The best part for me is also customer engagement, I have a great role at the moment where as I work on new dishes we actually give them to regulars for feedback. Its very special watching something that began in your mind usually a few weeks ago(sometimes years) turn into something that people cherish, and also having that feedback loop so that its engaging(and humbling) for everyone involved. Great fun involving people in the creative process.
Will, when you mentioned how far you walk during your shift, it would be interesting to see how many steps/distance your watch tells you you've done during a whole shift. A good few mile, I'd imagine.
I typically walked about 15000-20000(6-8 miles) steps on shift in the past and have been up to 30000... Where I am now I work much less hours and still squeeze in about 8-10000 (5-6miles)
In the UK a basic chef course at a local college is done on a day release basis, 4 or 5 days a week working as a commis chef and then one day of college a week on your day off or 5th day. So the college course doesn't cost much as it's only one day a week and your employer usually pays + you are earning a full time wage... A posh private culinary school is expensive, yeah, but you don't need to go to one of those to become a chef.
Do Chefs ever feel low-key upset when they spend so much effort presenting a beautiful dish just to see people tear it apart when eating it? Obviously thats what its there for, but so much delicate and intricate work and it's just smashed in a few mins
could someone help me understand how the hours are divided? 50hrs, 3 days on, 3 double and one half a day? does that mean there isnt a full day of rest? thank you
Hello guys. I already saw this video and also the other ones from bartending. Which is my I say is very mesmerising and how fast he serves the drinks. And now i feel very fancy to try your kitchen menu and drinks. But I need to know where exactly are you placed on London City. Because I want you to pay a visit. Thank you very much for your attention and the content on the channel. All the best . Peace.
There needs to be more narratives opened about the mental health issues and drug/alcohol use that chefs and hospitality staff are living with. Anthony Bourdain (RIP) was probably the most famous chef who was an ex addict.
Hi Guys - Love your stuff what are those long handled skillets that you guys use in the back - I'd love to get one - they look ideal for flash frying mushrooms and muscles etc in - any recommendations greatly appreciated x x x
3 and a half days working, 3 and a half days off. most chefs these days would gladly work a longer shift for a couple of days to get an additional day off. chef hours will probably already be substantial, but the 4 day work week is on the way in. these guys are doing it right
Your cod head is is copy a cheap copy of the the Singapore fish head curry - why don't you offer the other side condiments is Singapore, you three times the price quarter the flavour
been showing some of the lads at work this channel. cant believe you guys aren't more popular. I love watching fellow chefs in their own domain doing what we do best.
your kitchen employees are very lucky to have you guys as their head chefs. also very lucky to have such a big and organized prep kitchen.
wish your restaurant all the best 👍
Seriously love this content
Jack always looks so pensive I love it
Really good Q&A. I like these guys. Will come to their restaurant.
1:31 I averaged 18km a day as a waiter per shift from 12pm-3am - Saturday triple service it was more like 26km. I wore decent shoes out in a month, cheap shoes wouldn't last a week. When I got into kitchen it was less walking but just being on a line tires you out, its a good kind of tired though, better than waiting.
Both of those lads are stunning! Nothing better than a fit chef!
Once I get a bit of a pay raise I'd love to eat out every day. I hate cooking all day, come home, have to cook again for myself. However, if you have health or financial concerns you have to do it. That's the case for me. I started meal prepping once a week so I could just heat up something real quick when I get home.
My question is what is the most satisfying thing to you as a chef ? Is it seeing people appreciate your food or is it cooking a meal and knowing that you nailed it? Would love to know. 🌻
I cooked for 20 years in Australia as a professional, the most rewarding thing I experienced was acknowledgment from our patrons. Having a patron walk up to the pass and personally thank you or having foh staff pass on the message was a satisfying feeling. It meant you did your job properly and people are grateful. If I eat at an establishment and enjoy my meal, I will always ask foh staff to pass on my thanks to the kitchen. It definitely is appreciated.
Hope this helps.
That's two questions.
@@AstrixCloud tosser
I agree! The best part for me is also customer engagement, I have a great role at the moment where as I work on new dishes we actually give them to regulars for feedback. Its very special watching something that began in your mind usually a few weeks ago(sometimes years) turn into something that people cherish, and also having that feedback loop so that its engaging(and humbling) for everyone involved. Great fun involving people in the creative process.
Will, when you mentioned how far you walk during your shift, it would be interesting to see how many steps/distance your watch tells you you've done during a whole shift. A good few mile, I'd imagine.
I typically walked about 15000-20000(6-8 miles) steps on shift in the past and have been up to 30000... Where I am now I work much less hours and still squeeze in about 8-10000 (5-6miles)
For a career that’s incredibly demanding and quite often oppressive, culinary school is really expensive.
In the UK a basic chef course at a local college is done on a day release basis, 4 or 5 days a week working as a commis chef and then one day of college a week on your day off or 5th day. So the college course doesn't cost much as it's only one day a week and your employer usually pays + you are earning a full time wage...
A posh private culinary school is expensive, yeah, but you don't need to go to one of those to become a chef.
Do Chefs ever feel low-key upset when they spend so much effort presenting a beautiful dish just to see people tear it apart when eating it?
Obviously thats what its there for, but so much delicate and intricate work and it's just smashed in a few mins
What brand are those sautee pans?
could someone help me understand how the hours are divided?
50hrs, 3 days on, 3 double and one half a day? does that mean there isnt a full day of rest?
thank you
25k subs, won't be long before it's 100k!
Hello guys. I already saw this video and also the other ones from bartending. Which is my I say is very mesmerising and how fast he serves the drinks. And now i feel very fancy to try your kitchen menu and drinks. But I need to know where exactly are you placed on London City. Because I want you to pay a visit. Thank you very much for your attention and the content on the channel. All the best . Peace.
Honest review.
Jack sounds just like a slightly higher pitched James Haskell
i knew he sounded like someone that’s perfect haha
yall are people i wanna drink with, then wait for our best hangover meal 😅
is all clad big in the UK?
love it!
I would love to sit at the bar with a pint and a sandwich
There needs to be more narratives opened about the mental health issues and drug/alcohol use that chefs and hospitality staff are living with. Anthony Bourdain (RIP) was probably the most famous chef who was an ex addict.
He stopped being an " ex" addict when he got with that succubus Argento
I know what you mean
Q: How tall are Jack and Will?
So after a failed clothing store they decided to open a restaurant, you got to hand it to them, they are determined to find success.
Hi Guys - Love your stuff what are those long handled skillets that you guys use in the back - I'd love to get one - they look ideal for flash frying mushrooms and muscles etc in - any recommendations greatly appreciated x x x
50 or 15 hours a week..?
50 hours a week? That's too high. Are you paying the chefs for over time?
3 and a half days working, 3 and a half days off. most chefs these days would gladly work a longer shift for a couple of days to get an additional day off.
chef hours will probably already be substantial, but the 4 day work week is on the way in. these guys are doing it right
Rape seed oil/ canola oil
Your cod head is is copy a cheap copy of the the Singapore fish head curry - why don't you offer the other side condiments is Singapore, you three times the price quarter the flavour
Here´s another question: why the annoying & pretentious Jazz music
says the guy with the video titled "Sexy girl balloon fetish" lmao