What's in a Professional Kitchen?
ฝัง
- เผยแพร่เมื่อ 17 ก.ค. 2022
- Jack and Will from Fallow give a tour of Fallow's kitchens and discuss the equipment they use day-to-day.
VIDEO CHAPTERS
00:00: Prep Kitchen
05:31: Show Kitchen
• • • • • • • •
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter - แนวปฏิบัติและการใช้ชีวิต
As a professional Chef myself i can tell you, THIS is a REAL kitchen.. Maybe almost a kitchen of the dreams! Congrats a lot of stuff to work with, your team can't complain!
As a professional cook I can tell you this is a fantasy kitchen for 99% of us. Props to them, the place is absolutely awesome and the level of discipline and focus to stay on top of kitchen with that much going on is enormous.
iam a chef as well and the head chef runs a great kitchen, well done chef
You guys are smashing the content ! This is the stuff chefs want to see. Would love to work at Fallow
Yeh, me too. I work in a place witn three of us and it’s so small haha. Prep, service. All the same area😢
these videos are really inspiring. as a dishwasher the thing I immediately notice is how tidy everything is. the POV vids too, constant cleaning and organizing. really good shit. second thing is comms--always calling behind or back, asking for things without yelling, giving feedback. feels like an incredible environment. the food looks great, it seems like everyone's really doing work they can take pride in. this is the sort of kitchen we should all strive to build.
As a kitchen manager it takes a while to find a good team
@@juliojr6281 it’s not hard to screen competent cooks. are you just bad at interviewing people?
It took me a few re-reads to realize you meant as someone who washes dishes .... My sleep deprived self kept reading it as ... "You are a mechanical dishwasher machine" 🤣
@@brownie3454having a good team isn't only relying on the competency of the chef's. Everyone also has to get along at the bare minimum.
That is something no-one can screen for unless you're asking Chef's for comprehensive lists for their top 10 favourite "things" (movies, books, games, dishes, bands etc).
You're an idiot if you think any team is as one-dimensional as "competency" is.
1:32 “thank god someone finally opened this”
Great fun watching this. Can feel the pressure and excitement through the screen
Glad you enjoyed it!
Stunning. Ive been watching your service videos the last few nights randomly but this really helps show why service runs the way it does.
I used to work in maintenance and i have worked in some very swanky central london kitchens and many of these kitchen were below ground level and something i could not believe was the heat in those areas, unbelievable. And the noise. A real tough working environment especially 2 i worked in that had lunatic head chef's, crazy crazy guys, both very famous, exclusive high end restaurants. Great video mate, keep up the good work.
I’m not a chef and I find this stuff fascinating. My new favorite channel on YT.
Wow - well done chefs. What an immense kitchen both downstairs and up. You and all of your staff should be proud of what you're building there! The arguments I've had about making the simplest of components in-house and here you guys are living the dream. Myself and I'm sure every other serious chef hope to one day get to either work in or build such an environment.
Even the dishwasher station looks pretty well organised...one fine establishment you have there
Amazing kitchen
Really well-organized, thank you for sharing!
Fallow looks like an amazing restaurant and with all that equipment and personnel a dream for any chef de Cuisine to work with. What a machine you guys have built, truly impressive!
Interesting stuff. Looks very organised. Don't get to London often, but will try and make time to eat at yours when we do!
Really great content guys. Hoping to make it out to Fallow sooner! Love from Connecticut in the USA!
I love cooking and I would probably have a blast working in a professional kitchen, but I have back problems (military stuff) and trash memory. 2 things one needs to have in great condition to work 14+hrs in a professional kitchen.
Thank you so much for sharing this and showing us your kitchen.
I have both of those and have been a chef for a decade😂😂 you make it work (sometimes just barely)
@@itaxevasixn8808do you have any advice on how to deal with the back pain? because that's honestly what's stopping me from working in a kitchen
Dude, I'm absolutely in love with your content.
Love these videos guys. Top work and it's great to see that level of dedication and consistency. I'd love to eat there one day as I moved to London last Summer 🙌
"The council mandates them but they cost a lot and they always break." Sounds about right
This is exactly how a good and important idea becomes hated by the people using it. It's the same everywhere sadly.
@@R3tr0humppa bureaucratic incompetence..we meet again
I felt that when he showed and talked about it, ive dug out too many greasetraps in my time.
Nothing worse than having to empty the greastrap. I had a nightmare at the end of a shift, the double bin bag full of fat bergs split all over the kitchen just as I had finished cleaning. I don't think I've ever been more annoyed.
I'm assuming they already do this........pour the left over grease into a container, then dispose of container appropriately. Then wipe the pans out with paper towels. This means the bear minimum of grease is actually going down the sink. Surely they don't just pour the pans straight down the sink? Then at the end of service each night flush the pipes with a good amount of boiling water to keep the pipes clear as possible.
The organization is on point
😮💨👌🏽
As a master electrician I can't imagine how much wattage is going through the kitchen. Unreal
a watt
@@brownie3454especially in current times
at least@@brownie3454
At least one 🫨
i would love to visit a kitchen like this, love just the content.
love the video, keep up the good work
It's funny you mention the grease trap at the end. In over twenty years of cooking I've never had to change or even think about grease traps in the dish pit, but at my current job it's something that we're politely asked to do twice a week, and we all find ridiculous excuses as to why we're unable to.
That smell, man. I have a lot of respect for plumbers.
If diarrhea were grease - the smell from that thing!
I dunno much about grease traps, maybe i'm confusing two different things, but i cooked at a Canadian restaurant for 15 years where the grease trap was a massive contraption under the floor. An outside company would occasionally empty it out with a huge hose leading to their truck. The stench was unbearable, guests in the floor and bar areas and probably the club upstairs must have smelled it. I felt like that service should have been provided overnight. At least our staff didn't have to deal with it directly, but these guys did all day, every day. Yikes.
Side note- We emptied our used fryer oil into big barrels outside. I heard stories about industrious hillbilly types from the outskirts who would remove the oil for free to fuel their home-made fryer oil car engines.
This is all lovely! I would love to see how the cables and switches and electricity stuff comes to be for all that power needed.
That place is kitchen heaven. Daunting but wow!
Ovens that are on, deep fat fryers that are on, grills that are on, steam tables that are on, hot holding cabinets, steam jacket kettles, gas ranges, commercial dish washer for washing and sanitizing, 3 compartment sink for pots and pans, 1 for washing, 1 for sanitizing, and 1 for rinsing, pot washer machine that basically boils out cooked on food, heat lamps for line between the kitchen and serving, plate heater that's keeping plates and bases hot and blowing hot air every time you get another plate. It's always hot in the kitchen even in the winter. The only blessing a cook has available in a kitchen is the walk in freezer that's kept about zero degrees with a blower.
That's one dream kitchen you have there! Must be a joy to work in.
This guy needs his own show!!
Your content is super fun and unique. We have enough of what we all know of with food TH-cam… and I love it… but this is a nice change 😊
Even the back splashes and range hoods are spotless. Exceptional cleanliness.
those should be the cleanest first, what do you mean “even” 🫢
I really like your videos, very interesting! ^^
Total respect!
Excellent info! Thank you very much.
Seein stuff like this makes me want to get back in the kitchen but I do also love having weekends again lol but very nice kitchen!
I am a home cook ans yet i learned the most about organizing and systems in this video. Cooking is only 30 percent recipe because most often we just follow a recipe reat 70 is management of ingredients freshness, hygiene, kitchen hygiene, fridge hygiene shelf management
That is one impressive kitchen
this is amazing insight
Wow what an amazing kitchen
Stunning. Just stunning.
LOVE ALL THESE VIDEOSS ARE AWESOME
Nice kitchen, really nice!
I could like this video clip a million times.haha 😅😊😮 thank you for letting us 😅
nice of you to include the dish pit
Thatz nota professional kitchen, that's a dreamy kitchen. Wish I work in that kind of environment. That would be awesome.
first time that I see 6 thermomix together
Blew my mind
Hi! I just discovered your videos, and I love them. I’m chef at a cocktail bar in Chicago and am always trying to learn things. Y’all have been an inspiration. If I ever make it to London, how do I go about getting a stage?
5:08 AHA! Caught that marley speaker i also have the same one in my kitchen, cheers Fallow!
Good content. Keep it up boys.
I like the insistence of the older model thermo's. Real recognises real ;)
Whats the brand of your charcoal grill please?
Y’all winning with that Good energy around th kitchen 🔥
Can you do a video on health and safety, how to ensure cleanliness, food labels tips and tricks etc
Just imagine if you could have this same setup but on a smaller scale in your house! Now that's a dream right there!
Man I thought my restaurant was the only one facing these grease trap clog issues. Grease traps are definitely a pain to deal with.
golden info
Could you please explain in a video how you maintain this level of a clean kitchen? We run a fair kitchen as well. We don't have a special cleaning staff, that cleans after chefs did their service. I wonder how you guys deal with the deeper cleaning, that's harder to tick of on a day to day basis, like: ceilings, fridges, freezers and their shelves, behind and under counters, ovens and the stove, the spaces you keep your inventory. This seems so clean, I would love to learn amd excel to this level. Very valuable content, thanks for sharing!
During the day we clean as we go . But we do have a daily cleaning checklist which tells the areas to focus on eg. Drains , sinks , walls , fridges and scrub and mop the floor .
Then every Sunday it’s proper deep clean for both kitchens . Downstairs will stop their prep early on that day and upstairs clean their fridge drawers in between the transition from lunch to dinner .
There you have it .
@@mbusowezulumoyo3797 In my experience, there was always a lull between brunch and dinner service on Sundays. Good time to squeeze in weekly tasks. As a brunch cook, our reward for not going insane was getting let off early without cleaning, usually with the first couple beers paid for by waitresses.
As long as i knew what i was doing, i was always glad to have a brunch cook as my wingman during lunch and dinner service. They know how to move and won't fade half way through a rush. When things turn into a shitshow, i'd rather be standing next to a brunch cook than some of the chefs i've worked with, other chefs were time-manipulating wizards.
Sorry for the irrelevant brunch rant, they're an underappreciated bunch.
the little rant at the end about grease traps and how inefficient they are.. won me as a subscriber
That stock rational thing looks insane, at my kitchen we would keep our stocks on overnight. Crazy that you could make a stock in 3-4 hours in that machine and it would probably be much better.
amazing content
I can just imagine what the start up costs would be for this type of kitchen!!... " That's our basic kitchen".... WOW!!!
It's been a long time since my restaurant days but I will never, ever forget what being up to my shoulder in a grease trap unclogging it smells like.
Even without having seen 1 dish plated, I know that the food definitely looks & tastes amazing. Why?
Because cleanliness, structure & orginization are the essential factors for any great kitchen.
As a chef myself, I would really love to work there if I ever was living near the area.
Chapeau !
hermosa cocina
Lol at the 8x thermomixes on a shelf. Hot damn.
I would kill for a kitchen even half as well equipped as this one!
This is great but the title is just off. If most people think they are gonna go to work at a restaurant and find 3 combi ovens worth about 60k and 6 thermomix blenders chilling a shelf, they will be very disappointed with the reality they will face when they beg their boss to fix the bloody fridge from leaking or the oven which doesn’t work half the time…
Endeavour to work in a kitchen like fallow…
I understand your point but I think title is actually accurate.
They are a professional kitchen and they are showcasing it.
On the other end, lots of restaurants may not have the same type of equipment or standards.
I also believe that if you don’t keep your equipment and kitchen clean & maintained, you aren’t really being professional.
That’s why good chefs walk away due to a poor equipment shortage
Sounds like you just worked in shit kitchens mate
Also lot of places don't get whole animal carcasess in, sometimes not even fish are whole when they come, they just order files. Hell, I've even seen head chefs ordering ready made chicken stock so they don't have to make it themselves at the restaurant
Yeah. Mayers with focusing on food machinery, baking equipment , western kitchen equipment,hotel equipment, intelligent, refrigeration equipment, etc..
3:05...the Rational pressurized cooker, you could cook up a batch of fried chicken to feed an army with that thing.
Never mind the stocks, greasy comfort food is what sells.
Wow I'd love to work on here
Hey what is a clay oven?
You have the old Thermomix. They are better than the newer ones with touch screen. I had both.
Good grief....an amazing look behind the scenes!!!What looks to be like a simple eatery is backed up by a plethora of prep.......and I suppose that is where the the success lies......it is all about being ahead......
Awe man…y’all had a perfect Forest Gump setup by naming all kinds of dough.
Was this man in the army at some point?
Is there a pacojet?
amazing kitchen who have iwish ican work with you chef
Love the transparent store boxes, anyone know where to find them or brand name?
I must work here
Where is the powder room?
2:03こんぶ？！
日本の昆布や酢があるとは思わなかった
Ad first glimp, this was my thought:
Paul Walker is that you? Working to fast to furious in the kitchen nowadays.
Those 6 thermomixes tho... damn
nbd just a wall of thermomixes
It's raw!
Can say your whole kitchen up and down cost a few quids👍
I have no bigger hate from my four year sentence in a kitchen than the grease trap
6 thermos!!!!!
Stuff dreams are made of
Wow..large kitchen staff.. gotta be huge to cover payroll..
After watching all these, I think ur Charging reasonable price.
He’s says ehhhhh ahhhhhh uhhhh a lot!!!!
Half a dozen of thermomixes😂😂
Lol five thermomix.
yeah he defo growing magic mushrooms up in that shit
Ends with blind government oversight😂
Now that a fucking BLT. Oh Dang
That fatberg looks yummy
What's in a professional kitchen? Mental and Physical Stress :P
Dunno, food?
Those god damn grease traps are a bitch to clean i can tell you that
Aussie