As an ex-chef who has permanently left the F&B industry, I salute your team. With a very long shift + packed dining room, you guys are still able to complete the service with an impeccable teamwork. I'll be lying if I say that I miss the kitchen, but your videos always bring a smile on my face as something that I wished was part of my working environment back then.
Damn i was going to write a comment on the same thing when I heard the head chef said that.. That's how you build a strong team of chefs behind you to hold down the kitchen. instead of yelling at them to hurry tf up and they did it all wrong. motivate them so they go above and beyond to master the skill to be able to assist you.
@@hodge1013 as a chef in Scotland i can say that most people that work in the restaurants are the nicest people you will meet. i was an apprentice for quite some time and they always kind to me and if i made a mistake they would just correct me on the mistake and then move on. all this commercial tv bullshit always over exaturate how aggressive the kitchen world is. sure it is very very stressful especially on huge rushes like this, but the staff inside the building will never outlash on someone.
@@ojtiv exactly, in the real world, anyone who gets spoken to like that will leave in a heartbeat. no one should be spoken to like shit, no matter the situation. how to kill your business 101, kill your team morale
@@kieranmcmahon1745 exactly, plus alot of kitchens are open door and the customers can usually hear if there is any screaming or loud noises. so its bad for the business and bad for the team enviorment
Ate here tonight (Thursday) at the chef's table. The food was at the quality we'd usually expect at a michelin star restaurant but without any of the ponse. The snacks/small plates had very unique flavours which we'd not experienced before. The main course of ribeye was perfect medium rare as ordered. Service was excellent as expected. Not a 'cheap' restaurant, but the food definitely justified the price on the day.
The hardest job I've ever done was working as a line cook. It's brutal. Now I work construction, it's pretty hard but not as hard and stressful as service. Just give me some instructions and what I need to do for the day and I'm golden. I get overwhelmed when multiple orders pile up, I just fold lmaoo Massive respect for cooks, you guys are amazing!
I've been a chef for 3 years now in a busy venue in Blackpool, I love this content, helps us as chefs learn from essentially the masters who work IN LONDON, especially at the busiest times of the year. Wonderful chefy.
Been watching your stuff over the last few months and I hope to have a munch at your spot sometime over the summer. You don’t know how much you’ve assured me in my own conduct an I’m forever grateful, Chef. All the best and God bless you and yours, Regards, Dylan.
Just the best. Really one of the coolest restaurants I've seen in a long time. If I'll ever travel to UK for a holiday, I'd try and stage for you guys for two days.
This pov videos are amazing. People who think that cooking at home and cooking at a professional kitchen are the same thing, they can feel the presssure and see how dedicated and focus you must be to work in such amazing restraurant.
"Take you time to make it perfect... the speed will come"... feels like something an anti-Gordon Ramsay would say ;) instead of Boiling Point this is On Point.
Thank you so much! I really enjoyed this! Please can you upload the whole video or more of these POV videos please? Big thanks from the United Kingdom!
When we getting a full day upload? Lol (don't ask you don't get) Love everything you guys are doing.. food looks outstanding.. super high quality service from all the staff top to bottom. Wish I had the skilld to work at this level (tips hat) outstanding
Head chef what's your resting pulse rate dude your the smoothest and calmest chef I've ever seen or heard and also your brigade are slick. Love these videos keep them comming... respect x
Fallow! i love your content, I'm a simple cook from west Wales and I would love this video again with commentary from the chef, explaining what is exactly going on. I can grasp most of it but I would love a full insight!
Is that red shirt server new? She sounds nervous! Really amazing to see the other service staff help her as well as you be patient and communicate with her!
Hi fallow, i love the content. I have a request, if you could make a full cleaning video after your kitchen service? I believe many people would like that to. Awesome channel!
Found your channel a few days ago, absolutely love the content! Question, do you have a separate printer for the tickets, because you're not screaming what the cooks have to make. Thank you so much!
As a young chef in Seattle Washington USA, I always love working with cooks and chefs from the UK they always bring a bright perspective to dishes and know their stuff
ok i have to ask about this...when you transfer the meat from a "silver plate" to an actual plate ....there are still a lot of juices that come out the meat but instead of using it why are you throwing it with the silver plate ???
There's always some element of wastage with things like that. When you gotta get food out quick you can't spend time pouring juices onto the plate. Also meat juices arent going to add much flavour to the dish at all
Im all bout being friendly like its so nice seeing friendly staff cause i cant understand how people can be mean. Its not that hard to be friendly and nice
Table number in big number for easy read. Highlight to show what allergy maybe, Line under is what sent out and cross off are when all starters are all done sent to table? My guess anyways
Table number in big number for easy read. Highlight to show what allergy maybe, Line under is what sent out and cross off are when all starters are all done sent to table? My guess anyways
First off I am NO LINE COOK of anykind. Only worked in small time restaurants previously. But can someone please explain the ticket system here? It appears to me (an untrained NOBODY) that he's just preparing various orders at various tables, just randomly. Can someone please explain to this "layperson" how this works? Im so confused and yet I can't stop watching causes its so awesome!
It's a bit of a turn off to see the chef handle the food whilst playing with his phone beforehand on the left. Also generally handling the stationary, cupboards and touching the food at the same time...