I have nothing but respect for anyone who works in the food service industry. Being a cook/chef in a busy restaurant is one of the most underappreciated jobs out there. I commend anyone who excels in a busy, hectic environment like this. I worked as a cook for 3 years and definitely do not miss it!
I've been working at a family restaurant for the past 4 weeks and these videos have been my go to. This level of finesse and being in that flow state is what i strive to be like. I might not know how to do everything at the restaurant, but every day i learn more and more and it actually sticks with me. These videos are super helpful for aspiring chefs.
Way to go Daniel, sounds like you have the passion and love for what you do. With that said you will for sure learn this business and have fun doing it as well. Good luck brother and keep your head up high.
A real pleasure to watch. The flow, the system, the prep work that had to go into this, the communication, the speed and efficiency. All of it. I wanna go
I Love this! I work with Fairmont Banff Springs, and watching this is amazing! I appreciate how the Chef calmly answers questions and how he interacts with FOH
Will! I saw you cycling on saturday morning at like 7am in a bright green jacket with my friend. Wanted to say Hi and that i'm a sub, but was buzzing on MDMA and didn't wanna seem weird hahahaha
As someone who used to work in kitchens for years I love watching these videos. At the same time hearing the sound of the tickets printing still gives me anxiety. Working as a chef was such a love/hate thing for me.
I’d like to work in a place like this rn I’m working at a Mexican restaurant and I’m the grill guy just grilling chicken and meats it’s ok but I want something more complex like this I hope one day that comes true
@@taufiqvlog5734 Do you think chefs are wearing gloves in any half decent restaurant? Gloves typically result in worse cleanliness as they would need to be changed an obscene amount of times, which they aren't. Washing hands is the better option, always.
@@taufiqvlog5734 Food Standards Agency allow the use of no gloves. It is more hygenic. Difficult to wash your hands with gloves on and remove all contaminants.
I recently read kitchen confidential, loved the book and love watching this kitchen in action albeit vastly different to Bourdain’s environment in the 90’s 😅
Both chef and sous chef are great. Calm, informative, efficient, constantly checking quality of food. I wouldn’t call this busy though. You know a busy restaurant when the chit rail is doubled ,there’s always two or three rolls next to the printer, the chef is constantly calling for items in multiple, runners are delivering constantly, there’s a line of walk in patrons. Why are the servers asking silly questions during service, like “why is it rib burger”? They should already know the menu and if not so then ask during pre service meeting. Can you do some end of the night service videos. It’s much more interesting when you see cooks having to make everything from scratch when they run of items.
Where do the dirty pans and flats go once theyve been deposited into the bins.. I'm imagining an underground tunnel that ends at the kp section???😂😂😂 I'm coming in 2 weeks for the cod's head!!!! Cannot wait💥💥💥👌
working as a chef in a mid tier restaurant was my dream job, the fast paced service, the colleagues wrking as a team, the tips from generous customers, the ciggerette breaks, i wanted the lifestyle, i know it would be tough but at least it would be rewarding, and i would feel like i am actually part of a family. i started bussing dishes, then went on to waiting tables, this was while I was studying to be a lawyer, unfortunately i gradiated college an had to follow a career defending local criminal from the law so i never got the chance to live up to that dream,
When they're tasting the food (asparagus i think), are they reusing the same spoons to eat and then serve to customers?? Looks like thye are just dumping it back into the bin and picking it back up.
If you place the food wirh your fingers on the plate than the food is not hot enough ( my opinion after 30 years working ad a chef )....but the food looks great and tasty...
I’m confused are the spoons that he’s tasting other food with…and then putting them back in the bucket….and then using them in customers food. Are they in like boiling water or getting changed out. Honest question.
I was confused too. I looked it up before and found it was called a dipper well. Apparently it keeps a continuous stream of 140+ degree water sterilizing the utensils.
@@__xbst and the little faucet at the top has nothing to do with it? You're telling me that this restaurant, which posts their videos online is violating health codes? Not buying it.
In this video he talks about steaks in England and I had visited London years ago and the English are not known for steaks or meat but sometimes I will watch Gordon Rasmsey and the Chef on 30 minute meals but the English chef's are not known as excellent cuisine as the French and the Japanese or fine dining establishments but they are trying like in NYC or California and when I was there It's a bit expensive and they are known for there fish n chips and maybe chicken or beef pot pie but other than that not much more maybe lamb and I don't know of any English restaurants in NYC maybe JAMIE can answer that question but I have been cooking for many years doing different Cuisines as in NYC you have to know more than I cuisine as there is a lot of competition here and I am from Honolulu Hawaii and not to many HAWAIIAN people here much less CHEFS but I like watching different chef's working in there kitchen as it has to run like a machine everything running smooth and the key is communication between the front and the back of the house but that's me from my perspective as there are about 35,000 establishments here and so many different types of food or Cuisines it's not funny as there is a lot of pressure to produce consistently excellent results and during the virus many places closed but the industry has rebounded. Just like after 9,11 the UNITED STATES is still very strong like the economy is very good and money is not a problem because the FED and the CENTRAL BANK are watching like in WALL STREET lower MANHATTAN as I have worked down there and the only language they know is money as my father was a very heavy investor he would play the stock market and it's a gamble roll the dice.
Can someone explain to me how do they keep the spoons used for tasting sanitized? It seems to me they use a spoon, put it in a water solution and then grab it back for other stuff as if it was clean
I love how clean he keeps his work space
Only when he films I bet he has fruit flies in your wine
Clean Kitchen Clean Food - Dirty Kitchen Dirty Food - Simple
I have nothing but respect for anyone who works in the food service industry. Being a cook/chef in a busy restaurant is one of the most underappreciated jobs out there. I commend anyone who excels in a busy, hectic environment like this. I worked as a cook for 3 years and definitely do not miss it!
No idea why these are so bloody enjoyable but I can’t stop watching. Thank you for this top notch content. Cheers 🥂
I've been working at a family restaurant for the past 4 weeks and these videos have been my go to. This level of finesse and being in that flow state is what i strive to be like. I might not know how to do everything at the restaurant, but every day i learn more and more and it actually sticks with me. These videos are super helpful for aspiring chefs.
Keep putting in the work mate🔪👊🏻
You sound like you got the right attitude and the right work ethic keep it up
Way to go Daniel, sounds like you have the passion and love for what you do. With that said you will for sure learn this business and have fun doing it as well. Good luck brother and keep your head up high.
dude, you dont sound like a chef at all. how much experience do you have ? wouldnt want to eat at your restaurant
I like how they're making mistakes and working to remedy them as opposed to ignoring it and just getting the food out
Line work can be full of joy and ambition with the right people . Love seeing these and keep going folks ❤️
A real pleasure to watch. The flow, the system, the prep work that had to go into this, the communication, the speed and efficiency. All of it. I wanna go
That’s the life of a chef
"A wise man once said, 'The best way to relax is to watch other people work.'"
Lol why is this so true?
Idk if this is weird but I watch their POV videos and it gets me to sleep everytime hahaha
I Love this! I work with Fairmont Banff Springs, and watching this is amazing! I appreciate how the Chef calmly answers questions and how he interacts with FOH
i’m a chef and my gf thinks it’s crazy that i watch these videos after work
they don t know what s good for our souls
... a busy but relaxed service
Better you can't have
And he'll I watch this in my break after service
LMAO i thought i was crazy too but glad to see others are studying
Same thing here haha
Imma Chef and I think it's crazy you watch these videos after work
Love the way all you guys work like a unit.. all food looks delicious 😋 keep up the work work much love from Los Angeles
bro. your coufusing me bcause your icon and name imply a darkness and disregard for soft shit...yet here u are making me cringe with your comment.
Will! I saw you cycling on saturday morning at like 7am in a bright green jacket with my friend. Wanted to say Hi and that i'm a sub, but was buzzing on MDMA and didn't wanna seem weird hahahaha
*modern london*
🤣🤣🤣🤣
Lmao 7 am mdma trip sounds incredible
I would literally watch an entire shift. Love from Canada 🇨🇦🇨🇦
As someone who used to work in kitchens for years I love watching these videos. At the same time hearing the sound of the tickets printing still gives me anxiety. Working as a chef was such a love/hate thing for me.
amazing and well organised, i love how the wait staff are asking about the food, id love top dine and eat your food..
Something very relaxing watching these no idea why
I’d like to work in a place like this rn I’m working at a Mexican restaurant and I’m the grill guy just grilling chicken and meats it’s ok but I want something more complex like this I hope one day that comes true
Nice video, I like the hygiene standards but most importantly the group input on the seasonings of the beans. Man now I am hungry. 😂
Touching cook food with bare hands is not hygiene...
@@taufiqvlog5734 if it’s washed it’s fine
@@taufiqvlog5734 Do you think chefs are wearing gloves in any half decent restaurant?
Gloves typically result in worse cleanliness as they would need to be changed an obscene amount of times, which they aren't. Washing hands is the better option, always.
@@taufiqvlog5734 Food Standards Agency allow the use of no gloves. It is more hygenic. Difficult to wash your hands with gloves on and remove all contaminants.
@@taufiqvlog5734 mamak kau kalau masak pakai sarung tangan kah?
New sub here! I've been binge watching all your guys' videos all week. Absolutely LOVE the content!
You make it look easy; but I know the work is hard; great team work ! 😊
Another Bartender POV would be amazing if you could ❤
Stick around, one is likely to come very soon.
I recently read kitchen confidential, loved the book and love watching this kitchen in action albeit vastly different to Bourdain’s environment in the 90’s 😅
seeing these videos makes me want to pursue a career in the same field
The Chef on the left is absolutely Awesome! 💯
Amazing work and from a danish chef amazing concept!
Why do i even keep watching this video 2am in the morning sighhhh. "Proceeds to order food" 😅
It’s not coming together fast enough, everything is dying on the pass 😂
I watch these videos while eating.
the guy with the moustache has a great smile!
:|D
it would be a dream come true to work at this restaurant
You have to be kidding me
Both chef and sous chef are great. Calm, informative, efficient, constantly checking quality of food.
I wouldn’t call this busy though. You know a busy restaurant when the chit rail is doubled ,there’s always two or three rolls next to the printer, the chef is constantly calling for items in multiple, runners are delivering constantly, there’s a line of walk in patrons.
Why are the servers asking silly questions during service, like “why is it rib burger”? They should already know the menu and if not so then ask during pre service meeting.
Can you do some end of the night service videos. It’s much more interesting when you see cooks having to make everything from scratch when they run of items.
You are right, in the Restaurant i work we have Groups with 40 People a la carte, it´s a funny Chill Out Kitchen.
I freaking love green beans! looks delish!
Where do the dirty pans and flats go once theyve been deposited into the bins.. I'm imagining an underground tunnel that ends at the kp section???😂😂😂 I'm coming in 2 weeks for the cod's head!!!! Cannot wait💥💥💥👌
The KP usually does bin changes in my experience
really interesting/intriguing vid, well done... want to try all the dishes now 😂
Beautiful team work makes things even better! Happy to see you develope your work day by day
working as a chef in a mid tier restaurant was my dream job, the fast paced service, the colleagues wrking as a team, the tips from generous customers, the ciggerette breaks, i wanted the lifestyle, i know it would be tough but at least it would be rewarding, and i would feel like i am actually part of a family. i started bussing dishes, then went on to waiting tables, this was while I was studying to be a lawyer, unfortunately i gradiated college an had to follow a career defending local criminal from the law so i never got the chance to live up to that dream,
I demand a FALLOW COOKBOOK PLEASE!!
would have this dish when we come to your restaurant
Fantastic chef, I would work for him any day. Protein portions are huge, free angioplasty with every dish 😅🤣
Awesome as always!
When the costumer is watching is "service, please...."
Chef in my kitchen "SERVICEEEEEEE!!! Scumbag!"
That mussel liquor should go in the sauce
Could you do a video explaining what all is going on here and how it the kitchen functions?
Eating all the “sticky” beans lol
How many Stars of David on those leeks! 😄
😂
damn that rib burger looks so delicious!!!
Yes it do
Great ....i love yours ❤❤❤❤ from italy..🎉
I'd enjoy a video with commentary added after the recording
You have a bad habit of putting your hands on the edge of the table
When they're tasting the food (asparagus i think), are they reusing the same spoons to eat and then serve to customers?? Looks like thye are just dumping it back into the bin and picking it back up.
Stand up straight you shit, yeah? 😂 Getting a little comfy there yeah?
Servers were extra uppity in this one lol
All working close without ever banging each other.. the porter is like a ninja moving quietly and efficiently. Beautiful
What can do you use to record your content?
I really like your camera.
Next April Fools, you should be a POV of the washing up
Pretty big protein portions
Great content! anyone know what camera they are using?
I miss working in a professional kitchen
If you place the food wirh your fingers on the plate than the food is not hot enough ( my opinion after 30 years working ad a chef )....but the food looks great and tasty...
Im not in the cooking industry but this is kinda what I dream of. One day.
Such a good video
Dishwasher POV when?
yo oskar the best chef and warlock
Rame bnget restaurannya👍👍
Wow, no gloves way to go! congratulations! ready to eat food ,never ever touch with hand!!
I’m confused are the spoons that he’s tasting other food with…and then putting them back in the bucket….and then using them in customers food. Are they in like boiling water or getting changed out. Honest question.
I was confused too. I looked it up before and found it was called a dipper well. Apparently it keeps a continuous stream of 140+ degree water sterilizing the utensils.
@@mxcafxis just a bowl😂😂😂😂 those spoons are swimming in the same water! Nothing sterilised
@@__xbst and the little faucet at the top has nothing to do with it? You're telling me that this restaurant, which posts their videos online is violating health codes? Not buying it.
@@__xbstyou dont know wtf you're talking about...
@@__xbsthave you ever worked in a kitchen?
the ammount of expensive food he just throws away instead of giving it to customers or eating it or SOMETHING makes me really angry
Question: what are the highlighters used for on the tickets. Yellow + green. Thanks ..love the videos
allergies / dietary requirements, so they dont miss it as easily
@@ObfuscatingUsername YES! Makes sense. Thanks!
I was disappointed there was not enough "WHERE'S THE LAMB SAUCE!?!?!?!?" screaming, otherwise great vid. Interesting to see this.
Love it!!❤
Amazing
I’d love to work there
Why is the "Chef" explaining the dishes to the servers in the middle of service. No more shift lineups?
Plz upload more POVs
way yoo much touching of the food
In this video he talks about steaks in England and I had visited London years ago and the English are not known for steaks or meat but sometimes I will watch Gordon Rasmsey and the Chef on 30 minute meals but the English chef's are not known as excellent cuisine as the French and the Japanese or fine dining establishments but they are trying like in NYC or California and when I was there It's a bit expensive and they are known for there fish n chips and maybe chicken or beef pot pie but other than that not much more maybe lamb and I don't know of any English restaurants in NYC maybe JAMIE can answer that question but I have been cooking for many years doing different Cuisines as in NYC you have to know more than I cuisine as there is a lot of competition here and I am from Honolulu Hawaii and not to many HAWAIIAN people here much less CHEFS but I like watching different chef's working in there kitchen as it has to run like a machine everything running smooth and the key is communication between the front and the back of the house but that's me from my perspective as there are about 35,000 establishments here and so many different types of food or Cuisines it's not funny as there is a lot of pressure to produce consistently excellent results and during the virus many places closed but the industry has rebounded. Just like after 9,11 the UNITED STATES is still very strong like the economy is very good and money is not a problem because the FED and the CENTRAL BANK are watching like in WALL STREET lower MANHATTAN as I have worked down there and the only language they know is money as my father was a very heavy investor he would play the stock market and it's a gamble roll the dice.
“Emulsion”
doesn’t constantly washing your hands give you eczema? If it does how do you not get it?
Using good quality handwashing soap with lots of moisturiser in it. Preferably foamed.
can u make a tutorial on how you make those sauces.
more POV GoPro videos PLEASE!!!!!!!!!!!!
I miss this Job...😢, Covid took 50% of my life from me...
another bartender pov please
what does 'all day' mean? as in 'four beef ribs all day'?
Can someone explain to me how do they keep the spoons used for tasting sanitized? It seems to me they use a spoon, put it in a water solution and then grab it back for other stuff as if it was clean
Google "dipper well"
Yum sanitizer water spoon
Man it would annoy me so much to have people just chatting right in front of me when ur stressing ur balls off at the counter.
Not sure about that top bun at the end
Does anyone know the name of this restaurant?
What restaurant please ???? thank you,,,,
What is this oringe sauce that they are using?
More amazing content from Fallow!
Is that the sous chefv
At 12:58, is the spoon cleaned? I'm sure there were other utensils in there used for customer's food... (˶߹꒳߹)
How did you train your become a chief and at what age ?
_qui qui bro_
Hey... 5:20 he didn't use a paper towel, or napkin to turn off the faucet...
The horror
Good lord shut the restaurant down
This must have been where the pandemic started.
Me making my eggs in a hury 9:38
Mmmm glove?
Saxon....think dabout playboy