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 ...
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.
@@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.
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
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.
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.
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
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. ❤
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
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.
@@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.
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.
@@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.
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!
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
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.
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.
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 ;)
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.
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
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
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.
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!
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.
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.
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.
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?
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
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 .
@@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.
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...
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