Jack Croft works the pass at Roe Restaurant, Wood Wharf in 4K. linktr.ee/fallowrestaurant 'Contemporary restaurant serving innovative food and carefully sourced ingredients'
I went to culinary school and have never worked at a restaurant (did it for my love of cooking) but watching your videos makes me want to switch careers lol
Damn one of my favourite POV doing jut great work. Me at home making pork Jowl bacon. A Bath Chap and Brawn! All from a pigs head that a Butcher would consider waste. Not me, Farm - pot - fridge - fork; all with a little fettle along the way. You guys are an inspiration and nothing less! So much attention to detail because they matter!
Amazing! I always eat to your videos, trying to incorporate what i see into my own cooking. So far i've added chili nuts to my chicken and rice, nice! Love from sweden, keep up the good work!!
Hey Fallow love how calm and collected is not shouting etc i m really intrigued by the mushroom XO sauce on the jacobs ladder dish can we get a Masterclass on that chef
I quit cheffing after you know what 😷 to go do something else but oh man, after seeing this I miss it so much! Maybe i could come in a do a stagiaire shift for a night? I'll probably be rusty as hell though 😂
what about a little "Pop Up Video" style edit where we get little facts popping up on the screen including plain-English translations of what they're talking about?
Boy you can feel that heat. Don't forget fellas Chef Rambo had a problem with his roe count, clearly not enough as they just had another sprog but yeah testicles and hot surfaces...
I know a couple of Chefs who had a Sharpie on a retractable keyring (the same us bartenders use for till keys) above the pass - All they to do was pull it down, write, and let go.
Personally, i think you guys could do reall well if you put set cameras around the whole restaurant, just to show that much more "day in the life". Just a thought
Great video as usual. So efficient. One question, those vegan/vegetarian skewers were being cooked on the same grill as where meat items were on minutes before? Wouldn't that contaminate for a non meat eater?
How many of a certain item is needed across all the tickets being worked at that time...i.e. Chef has 5 tickets working and on those 5 tickets there's 7 orders of skewers, he'll need "7 skewers all day" hope that helps!
Guys, please could you make a video giving us a run down of your preferred personal knives and what you would consider good quality knives that are a worthwhile investment. I'm in the market for some new knives and I'd like to invest in some that will last me well.
As an Italian chef who lives in London, I can tell you that I appreciate you British people much more in the kitchen... than my fellow countrymen... You have a less hard but fluid work ethic... Always being told thank you and please for every order is pleasant and at the end of the service you go home satisfied.
Well, that's one way to tell us you never worked in the kitchen....head chef is the hardest working person in the restaurant, ordering produce, making schedules, menus, prepping food, making sure every plate goes out perfect and works the grill which is the hardest to do, I hated working the grill when i had to, I worked pasta dishes, sandwiches, appetizers, etc...not everyone is a good head chef, everyone can be on the line and cook....
