I'm hooked on these pov videos, such a great insight into the kitchen of a high end London restaurant! Makes you seriously appreciate the hard work, dedication and concentration needed to work these kinds of jobs. much respect to you all!
The fact that these lads are having a laugh and chatting between each other whilst the checks keep coming through shows how good they are, amazing content! Can’t wait to come and try your food!
Not putting any disrespect on them but they have loads of staff doing a few particular components, ive seen kitchen environments when they're properly understaffed and have checks going from the printer to the floo with the whole section covered in more checks and they manage to get food out on time. Its quite brilliant they can relax while working but when it comes down to pressure they've got it easy
@@alanmyr1507 why are you acting like its a bad thing, the flow of a kitchen is one of the most important factor of a kitchen, why would you want tickets flying everywhere that just means unhappy customers and unhappy overstressed staff.
@@alanmyr1507 everyone in this working dynamic is a true professional. I would say there are very few kitchens/restaurants that have this and they all should be aiming for this as the main foundation. Understaffing just means problem with the management imo.
Seriously! Ive worked in many kitchens, the latest was fine dining, the stress levels are at an all time high. Our head chef worked 70+ hours a week and was borderline delusional because of the amount of stress he was under. This seems like a good kitchen but most are far more ugly. He came up with some of the best dishes I've ever had, but you'll go insane working at that pace week in week out. Its not pretty in the kitchen, its raw, dirty and cut throat. Thats why I appreciate these people. Truly nuts!
i find these videos therapeutic, i know its might be busy. but i love cooking and watching others, due to medical issues id never be able to work in a kitchen, but i love learning and watching through others cause i can still do stuff in my own place. thank you guys for working hard!
I've always wanted to be a Chef in a lively kitchen but because of my disabilities I was never able to do it. These videos let me live the dream vicariously so thank you!
Trust me dude, it's fucking hell. You're not missing much. Although, maybe you're built for the chaos. With all due respect, may i ask what your disabilities are?
No you don't. You want to be underpaid and overworked? Lmao. Not to mention the physical and mental stress is right on point with the military. It's not romantic. It's hectic, hard and more often than not, not worth the shit paycheck you get at the end of the day. Working in kitchens is something that INTRIGUES people, but most would crumble from the stress.
Love the flow...calm before the storm, where it looks under control, then pure controlled chaos bordering on drowning. Then back to easy waters, then next wave. Prep is everything. Worked this style kitchen for 15 years, haven't work a line in 5 years, but I'm transported instantly. I love and hate this content at the same time. Nice work chefs.
Your POV videos are amazing. I noticed how you guys use a strainer to flame the mussels at the grill. Boy, that is clever! There is also this carbon steel chestnut pan with holes that allow flames to penetrate, very common to cook with it here in Spain. You might try that as well! Hope to see that wonderful action at the restaurant one day. Nothing but love and respect for that wonderful team!
Thank you very much chef for the hard work you always do, I love this kind of content keep going please I'd like to see more videos like this look forward to seeing it
This is the type of kitchen I'd wanna work at. Everyone is responsible for their own section and one guy basically doesn't have to do the dishes from start to finish. One guy cooks meat and one does one part and ect. I love it
Superb! Cohesion, timing, communication that is a good run on a station and is clean as you go! Plus checks and balances. Top, just top service! See you in March. I look forward to it!
Takes me back to my line cook days in my early 20s, manning the grill all by myself on a busy Saturday night... only difference is this kitchen runs smoothly!
Thank you for these POV videos! I recently just got promoted to a leadership role in the kitchen (first time). Your videos help a ton when it comes to learning and improvement. Great work!
Laughing, chatting, and Uav online😭. I love the pace of this kitchen everyone has there own station but you can see how well they work together the communication is spot on they keep one another accountable and hand washing and station cleanliness is spot on. Always wiping, hand washing and communicating. A symphony 👨🏽🍳
There really are alot of handwashing station's back there, I thought maybe 1 or 2. I've never worked in a kitchen before so these videos have tought me so much, its awsome I love them.
I am also one of the many others here that are hooked to these types of videos, for some reason I can't explain well, I really like to watch these pov videos.
Been waiting for another of these! Love these insights!!! Can we get one from your sommelier recommending wines for customers or just how they operate for service? And then one from a waiter/waitress?
I cannot get enough of these videos. Everyone in the kitchen should be wearing them. You get several videos per night, pick the best POV's to post. post one per day. You get my views every day...
@@whatthemoondoes3568 I mean obviously you do it with chefs who are conformable with it and rewarding them for them for participating in something that brings value to the business. You don't have to watch every moment of every video, you watch chunks, identify those who are entertaining to watch, and building a system around this. Sure it's not easy, it takes time, but I know the one place on my list to visit when I go to London is fallow...
Has to be done but washing hands that often really dries out and irritates the skin to the point they crack. Especially on the knuckles. That said you are fortunate to work in a kitchen that well equipped and full of pros. I enjoy watching (and critiquing) your kitchen and look forward to more stuff from you guys. Cheers
Pretty much all professional kitchens have a alto-shaam. Tickets come in, cook the meat to temp and let them rest until the order is called. Prevents waiting time and increases quality.
@@fvrs3411 so that’s an alto-shaam… i actually work in kitchens for a living but not anything to this scale so I’ve never used an alto-shaam but have heard about them. Very cool.
The problem is, there are a lot of unlikeable cunts in positions of power in the chefing world. For every good place, in terms of work environment, there are probably hundreds that are not good.
Thanks for the content ! I don’t understand why you check the temperature of the beef in the drawer ? Why you are keeping them in the oven after drawer ?
I'm an air traffic controller and this job seems very similar in focus and intensity. It's not difficult, but you have to keep track of five things at once, focus and keep awareness of what's coming up next. I wonder if they get a similar mental rush like we get after a busy session?
