Right! One of them popped up at random in my recommendations, and there's just something so satisfyingly hypnotic about watching a really capable team making amazing-looking food in unison.
Im a culinary student and I have picked up on so many little tricks that Im now using at the restaurant I work in. I absolutely love the mise en place, everything is so organized and clean
Been watching for a few weeks now and loving the content! Next time you guys are training a new employee you should let the trainer or trainee wear the go pro, would be a cool perspective seeing whats it like to be trained in such an environment and maybe help people feel more comfortable about their training at a resturant.
Love this stuff. Always makes me laugh at myself when I feel smashed out serving 30-40 covers hotel breakfasts alone. Beautiful, robotic and repetitious.
Lovin the videos chefs!! You guys are very lucky to have such a talented team of chefs!! You all should be proud of yourselves!! Much love from a former Aussie Chef!!
Wow that's amazing, I always wanted to be a chef but ended up being a butcher for the last 37 year's and i wouldn't change a single thing, much recpect to you all.
I recently received your homemade sriracha hot sauce and its one of the tastiest hot sauces I have ever had lol perfect balance of acidity, sweetness and spice. I put some in my own black garlic maple teriyaki sauce and it was sooo good 😊 👍 oh and it's very good with oysters too !!
| have a question, how does the Pastry Chef not put out food while a guest is still eating? Are the tickets he works off of delayed in someway? Very impressive anyway its done. A video on the workflow would be great, always been interested on how the timings all work and how everything is brought together for a table at the same time.
What I was wondering a lot, do you guys at Fallow have a separate water filter system? Because I see that you have these little sinks with spoons in it, where there is water running all the time. Or do you just have an enormously huge water bill? Love your videos a lot :)
Hello, pardon me for asking, as I am still learning, but how were u communicating your timing of service with the pass? I enjoyed the vid a great deal, thanks.
i’m currently working as a wok chef in a busy high end restaurant and have worked in 2 michelin rated restaurants and let me tell you it’s easier than it looks, a lot of this is muscle memory from years of practice. No noobie will be able to go into a kitchen like this and whip up dishes during a rush.
As hugely fascinating as this is (big thanks folks) I'm learning wee things here and there too e.g. to compress your ice cream before using the fancy spoon thing to create those stunning pieces of art. I wonder if I ask someone at my local Tesco for a "fancy spoon thing" they'll know what I mean? :)
Its make more adrenaline rush & how serious he doing his Job, while me during 3 year working in Restaurant & Hotel, we always making a Joke & laugh with other Chef & Waitre even it was Busy as hell...😂
Damn he is pretty quick. What a pace in a busy environment like that. This inspires me as a young training chef too. I would love to work in this kind of restaurant. And also the knowledge to gain through this limitless. If I have got the opportunity to work in this restaurant that would be a great honor. Love these pov videos. 💯❤🔥👍🏼
