I know the pak Choi I was wondering if that leaf was chard or spinach. First time I’ve seen the blow torch used to crisp leaf but it’s good to learn. I only ever used it for pastry or charing cured makeral skin
i appreciate videos like this im in a wheelchair and absolutely love cooking in a home setting but unfortunately couldnt work in a restaurant setting so i live vicariously through these vids i could binge for hours would love to be a chef
No you wouldn’t, it’s hot, greasy, extraordinarily low paid, long, late hours ( split shifts are the worst ), your workmates become your social life because you no longer have one. Cooking at home is very different to being screamed at for £7 an hour ( few chefs are on salaries ). I advise anyone considering catering work to think again, because unless you reach an extremely high standard you’ll never earn f*** all.
@@BennyTheChiller Reality is that there are great restaurants with the most clean, efficient and amazing kitchens like this one, where cooks are well paid. The reality is that after all the hours you still get to live some of the best moments of your life, yes I hated mine when I was a dishwasher but at the end of the day there are still the most amazing moments with the best crews and when your guests are making memories that feeling can't be beaten, it's just amazing! Just because your passion was killed doesn't meant that it's the same for everyone. I know a lot of line cooks who absolutely adore their jobs. I myself never been on the line as a cook but had similar levels of pressure behind the counter and on and off stages and all over the entertainment, hospitality and catering industry. This stuff is my passion, I've helped professional cooks on the line before and they all profusely thanked me. I have the level for cooking pro, I want to experience it and I know I got the right mindset. I also know which place is hiring right and paying right. Not everything is nightmarish. I'm really sorry you feel this way... and I'll admit my situation is different than needing any job I can find and knowing how to cook... you should watch some Anthony Bourdain... it'll get your passion right up! :)
With the internet you can become a pro chef if you really want to! Impossible does NOT exist. You can adapt a kitchen to a wheelchair, I don't see at all how that would be impossible... we don't use our feet!!! Don't listen to the heartbroken naysayers. Most people have a vague idea that they really like food and really need a job. Few has enough passion in their hearts to go on and thrive in the industry... so be careful whose advice you take!
Chef Moyo does an excellent job. He is on top of things and repeats what the head chef is asking for and gives good direction to his co-workers. He is very fast.
3 months ago I was watching these videos terrified of starting my first fine dining job. I may be in the cold station, but it's still intense. One thing has changed though. I don't get anxiety when I watch these anymore. Just pure admiration.
My dad was a chef and just retired after 35 some odd years, from a pastry chef, sue chef to head chef etc. He has worked every position, even a sever in the bringing of his career. Most nights he doesn't want to cook anything after getting off work, but on the rare occasion he wants to show his mastery it is delicious. It's mind boggling what he just knows, the intricate recipes for most dishes, preparation, skills so on. Since I've seen him cook in our kitchen, the pace, stress and urgency appearing as if he was at work, has shown me to respect any and every chef. Great perspective of how fast paced and stressful the kitchen is. "we are short staffed" I immediately understand they are not at optimal operation capacity.
Guys, can I just say I have the upmost respect for you guys and for the amount of work that goes into your food! I was a chef for 18 years and I can appreciate the amount of effort that goes into everything!! So well done to you and everyone on your team!
@@erlangga7642no not at all and a lot of chefs have left the industry now so there is a easier way in people are looking to train from scratch,which wasn’t heard of a few years ago you had to start as a pot wash at least
😀hellll ya after working a 8 hour shift on the line SOLO most nights i still come here and always watch these...........IYKYK just love the pace of it all and esp when I get in the zone the way it all becomes a chaotic yet beautiful ballerina dance of time and speed
Having worked as a cook when I was younger, I appreciate the effort that goes on behind the scenes. A meal out is still a big thing to many people and a good experience means a lot. This is really interesting to watch and actually quite theraputic. Good idea and great work by the chefs!! 👍👍
This is the true reality of being a chef and not that crap on masterchef that kids watch and then think that's it And actually it is a team sport with a lot of work and commitment Well done
That "crap" on Masterchef is individual dishes, not multiple courses and orders at once. You can compliment this video without downplaying something else for no reason.
Always love when these kind of videos pop up! And I'm travelling from the US to London and Paris in April 2024, so I think this might be one of the spots I'll have to hit when I'm here!
this dude is an animal man hes working so hard, hes inspiring me to work harder, people dont even know how stressful this job is this dude is cranking it nonstop
The hardest worker in the kitchen might be the order printing Machine that’s constantly going “brr..brr..brrt…bee…brr” doesn’t take any breaks god bless 😂
😂😂 you clearly never work in a restaurant to say that to me he look not 100% sure in his movement, lose a lot of time by using tool instead of flipping with the pan and is not multi task enough but , hes cleaning whenever he can , the only good point here
God damn I need to get back in a kitchen had a year away to reset now I’m ready… need to find a kitchen like this again. This is my favourite section aswell ❤
Love it when the kitchen is clearly visible. Once I was just making these burgers for 3 guys that were sitting on the bar which faces directly towards our kitchen window. And the 2 were straight up looking on and like acting all amused by it. Was a good little ego/confidence boost😂
I work at a 1 star in London on meat garnish and have to say this looks awesome, rep to Garnish bois but also this looks like very active cooking, more than us. Cant be not fun. As always awesome POV, thank you guys 🙏
Love the hussle my dood. Watching this brings back memories of working at a few kitchen resort restaurants. It was fun and stressful all at once. Thx for the vid.
Everything you do is something I’ve learned. And I’m so sxcited to see all of these techniques used in an everyday service, honestly it’d be an honour to have you prepare a meal for meal let alone have some of your culinary expertise 😅😮
I was a sauté line cook at Portobello’s Restaurant at Walt Disney World when I was in college in the late 1980’s. We were deep in the weeds every night. This brings back memories.
cook is never a problem in the restaurant, the real problem is to prepare everything into those tiny boxes and make sure they are not run out. And also need a lot of skills to master the cooking order and efficient communication.
I could never work in this type of environment. I have the upmost respect for any chef or cook bc I don't know how you can work under such pressure with chaos all around you
I love the povs but I’m curious what your dinner service looks like, if you could post some of those from different line positions I feel like that would be the best as it’s nice to see how busy other restaurants can get and how their line cooks handle the pressure
Great insight into the amazing work you guys do!! Quick question how do you manage allergies if the spoons always go in the same water? or is the water running? something I'm missing? just curious hehe.
I think, and thats what im doing so dont get mad if im wrong, that the bucket is indeed constantly getting rinsed with fresh water. Answering your allergies question here, i have celiac disease and i work in a kitchen as a cook, i personally always grab a fresh spoon and clean it one more time if im dealing with allergies
@@dehjosh kitchens like these don't tend to have training like you have in mind, its usually jump on a section and learn as you go (except for apprentices). I imagine they don't hire chefs with 0 experience unless they're apprentices.
Can the Fallow chefs follow me around my job for a day and tell me everything I am doing is beautiful? I’m am also going to need them to shout “ wuuueeeeee” when I tell them to do something. ❤️ My fellow funeral directors will love this.
Sometimes when I'm hating my desk job I watch these videos and am immediately filled will dread and PTSD from my 15 years as a line cook. Suddenly doing spreadsheets all day and working 9-5 doesn't seem so bad.
These are my second favourite type of POV videos.
underrated comment
What's first? The Taco Bell Ones?
@@horseplop9 oh yeah, taco is involved for sure
😂
@@horseplop9 woosh
A great addition to these might be time stamps and identification of specific dishes or ingredients. Love this stuff!!!
I know the pak Choi I was wondering if that leaf was chard or spinach. First time I’ve seen the blow torch used to crisp leaf but it’s good to learn. I only ever used it for pastry or charing cured makeral skin
Ya I suspect that would be quite a bit difficult to do though. Super long video like this would take a while to go through that many dishes.
@@dehjosh They could identify each one once, since there is a lot of repetition for each section I don't think it would take too long..
Yeah let's go
It's all kale I think.
i appreciate videos like this im in a wheelchair and absolutely love cooking in a home setting but unfortunately couldnt work in a restaurant setting so i live vicariously through these vids i could binge for hours would love to be a chef
No you wouldn’t, it’s hot, greasy, extraordinarily low paid, long, late hours ( split shifts are the worst ), your workmates become your social life because you no longer have one.
Cooking at home is very different to being screamed at for £7 an hour ( few chefs are on salaries ). I advise anyone considering catering work to think again, because unless you reach an extremely high standard you’ll never earn f*** all.
@@louisebidgood2591why can’t people just have dreams 😭
@@hkljf sure they can, but you also have to see the reality.
@@BennyTheChiller Reality is that there are great restaurants with the most clean, efficient and amazing kitchens like this one, where cooks are well paid. The reality is that after all the hours you still get to live some of the best moments of your life, yes I hated mine when I was a dishwasher but at the end of the day there are still the most amazing moments with the best crews and when your guests are making memories that feeling can't be beaten, it's just amazing! Just because your passion was killed doesn't meant that it's the same for everyone. I know a lot of line cooks who absolutely adore their jobs. I myself never been on the line as a cook but had similar levels of pressure behind the counter and on and off stages and all over the entertainment, hospitality and catering industry. This stuff is my passion, I've helped professional cooks on the line before and they all profusely thanked me. I have the level for cooking pro, I want to experience it and I know I got the right mindset. I also know which place is hiring right and paying right. Not everything is nightmarish. I'm really sorry you feel this way... and I'll admit my situation is different than needing any job I can find and knowing how to cook... you should watch some Anthony Bourdain... it'll get your passion right up! :)
With the internet you can become a pro chef if you really want to! Impossible does NOT exist. You can adapt a kitchen to a wheelchair, I don't see at all how that would be impossible... we don't use our feet!!! Don't listen to the heartbroken naysayers. Most people have a vague idea that they really like food and really need a job. Few has enough passion in their hearts to go on and thrive in the industry... so be careful whose advice you take!
Chef Moyo does an excellent job. He is on top of things and repeats what the head chef is asking for and gives good direction to his co-workers. He is very fast.
3 months ago I was watching these videos terrified of starting my first fine dining job. I may be in the cold station, but it's still intense. One thing has changed though. I don't get anxiety when I watch these anymore. Just pure admiration.
Yeah let's go
the printer chatter still stresses me out
@@gengarth5470 Its like a poke in the ribs lol
I want to start in the kitchen because I love to cook but my anxiety is too high. Any tips in how to get over it?
@@paulr.1961 start as a dish washer, or talk to someone who is already working in the industry. Talk to them in person.
My dad was a chef and just retired after 35 some odd years, from a pastry chef, sue chef to head chef etc. He has worked every position, even a sever in the bringing of his career. Most nights he doesn't want to cook anything after getting off work, but on the rare occasion he wants to show his mastery it is delicious. It's mind boggling what he just knows, the intricate recipes for most dishes, preparation, skills so on. Since I've seen him cook in our kitchen, the pace, stress and urgency appearing as if he was at work, has shown me to respect any and every chef.
Great perspective of how fast paced and stressful the kitchen is. "we are short staffed" I immediately understand they are not at optimal operation capacity.
You have no proof
@@user-pq7to3te1t Oh 🥫it.
@@user-pq7to3te1t and you have no proof, that he doesn't have any proof. Proof me wrong!
*Sous chef. Sous is French for "below" or "under", thus the under-chef is the second in command after the chef.
@@user-pq7to3te1tchill lawyer, trust him or not, no one cares.
Guys, can I just say I have the upmost respect for you guys and for the amount of work that goes into your food! I was a chef for 18 years and I can appreciate the amount of effort that goes into everything!! So well done to you and everyone on your team!
pog
ty
Did you need to take culinary school to be a chef?
@@erlangga7642no not at all and a lot of chefs have left the industry now so there is a easier way in people are looking to train from scratch,which wasn’t heard of a few years ago you had to start as a pot wash at least
Bootlicker
its insane what chefs have to do compared to other jobs that pays the same wage
And it's litteral hell working in the kitchen because of that, the only way i would ever return is if the pay gets wayyyy better.
Line Chef is under pressure but still puts so much love in each garnish!
I really enjoy watching true professionals work. I think what amazes me is the teamwork.
4:43 “wtf am i doing” i say that to myself about 20 times a day 😂
they didn't? is this timestamp wrong?
@@Dr_Pickle 3:43 i think lol
8:43
Just WOW! Thank you. Can't find videos on the Brigade System - but will look again! Love the specialisation & communication. Thanks again.
😀hellll ya after working a 8 hour shift on the line SOLO most nights i still come here and always watch these...........IYKYK just love the pace of it all and esp when I get in the zone the way it all becomes a chaotic yet beautiful ballerina dance of time and speed
Having worked as a cook when I was younger, I appreciate the effort that goes on behind the scenes. A meal out is still a big thing to many people and a good experience means a lot. This is really interesting to watch and actually quite theraputic. Good idea and great work by the chefs!! 👍👍
This is the true reality of being a chef
and not that crap on masterchef that kids watch and then think that's it
And actually it is a team sport with a lot of work and commitment
Well done
😂 You think that cooking in a restaurant is a one man operation?
@@firstlast9500 are you a moron? he clearly said the opposite
@@firstlast9500can you not read?
Obviously a cooking competition would be different from a restaurant, how dumb do you think ppl are💀
That "crap" on Masterchef is individual dishes, not multiple courses and orders at once. You can compliment this video without downplaying something else for no reason.
Always love when these kind of videos pop up! And I'm travelling from the US to London and Paris in April 2024, so I think this might be one of the spots I'll have to hit when I'm here!
Love these videos! They encourage me to work and get stuff done!
you guys always make we wanna cook after watching these videos!
This type of content is so precious and this specific content is so good
A small detail but a sign of a really good chef is someone who knows when to wipe down their station in between when you have down time.
Chef Moyo is a machine 💪🏽 This was great to watch
Unbelievable teamwork, patience and reflexes; hats off to you!
this dude is an animal man hes working so hard, hes inspiring me to work harder, people dont even know how stressful this job is this dude is cranking it nonstop
The hardest worker in the kitchen might be the order printing Machine that’s constantly going “brr..brr..brrt…bee…brr” doesn’t take any breaks god bless 😂
As someone who has worked on the line for like 4 years in college and now I work in an office that sound just give me nightmares 😭
That's the sound of revenue. You never want it to stop.
@@jasonfs9913 haha I bet !
what /\ he said lololol
@@MarijuanaMikeits ^
We just started season 2 of The Bear. This tells me the show doesn't exaggerate and gives me a new appreciation for chefs everywhere. Awesome stuff!
Beautiful!! I serve at a small Thai place, and I do garnishes too. Just easy stuff like carrot flowers. This is incredible stuff!!
This guy is probably the fastest most intense guy I've seen on this channel. His multi tasking skills at such a fast pace is absolutely insane!!
😂😂 you clearly never work in a restaurant to say that to me he look not 100% sure in his movement, lose a lot of time by using tool instead of flipping with the pan and is not multi task enough but , hes cleaning whenever he can , the only good point here
@@yannlaforest9993 He's a learning chef
God damn I need to get back in a kitchen had a year away to reset now I’m ready… need to find a kitchen like this again. This is my favourite section aswell ❤
Love it when the kitchen is clearly visible.
Once I was just making these burgers for 3 guys that were sitting on the bar which faces directly towards our kitchen window.
And the 2 were straight up looking on and like acting all amused by it.
Was a good little ego/confidence boost😂
Truly some of the best videos on UA-cam. Absolute professional
I work at a 1 star in London on meat garnish and have to say this looks awesome, rep to Garnish bois but also this looks like very active cooking, more than us. Cant be not fun. As always awesome POV, thank you guys 🙏
The real unsung heroes here as in every restaurant are dishwashers...
When I heard “well done burger chef” I thought the burger chef was being congratulated for a second
This looks like a dream! I wish where I worked was that efficient and organized
Looks like a well oiled team. You guys are awesome
Love the hussle my dood. Watching this brings back memories of working at a few kitchen resort restaurants. It was fun and stressful all at once. Thx for the vid.
Amazing video and what a respect for these artist. Chefs are the conductors guiding ingredients to a food as ochestra.
Great communication great coordination. This is relaxing to watch
I love watching these!
Love the POV vids. Thanks!🙏
Great videos looking to see more what goes on in the back of house keep up the amazing work
I love getting to see chef being pulled up and corrected. The respect and manners are rare
this is so relaxing and entertaining to watch, it also makes you hungry
This is a perfectly cut cog in one very well-oiled machine. Just beautiful to watch.
you can see this man loves his job! awesome video!!!!
These videos are like nothing i have ever seen,truly fantastic and entertaining....
Kove this young mans hunger and commitment. You can really see his drive for the art.
These are my favourite type of POV videos.
love to see this. Great work
Everything you do is something I’ve learned. And I’m so sxcited to see all of these techniques used in an everyday service, honestly it’d be an honour to have you prepare a meal for meal let alone have some of your culinary expertise 😅😮
Let me expand on something I’ve learned but have not had to capability of preforming or reconstructing the properties of the origins dish
Fascinating! Love this channel.
love those videos they are the best
This is actually focken amazing, mate. Thank you for the video.
I always worked front of the house but this makes me want to switch to the back. Amazing. Dishes look delicious
I just keep seeing him re-using spoons and it makes me shiver lol. Outside of that, super cool video.
Like clockwork, beautiful. - I don't know why I watch hectic cooking povs, but I guess they're soothing for some reason. xD
Finally a new Fallow POV video!
every move has meaning. this is a thing of beauty.
Hats off to the dishwasher, keeping up with the ongoing flow of cleaning those stainless steel pots/pans/trays...
I was a sauté line cook at Portobello’s Restaurant at Walt Disney World when I was in college in the late 1980’s.
We were deep in the weeds every night. This brings back memories.
cook is never a problem in the restaurant, the real problem is to prepare everything into those tiny boxes and make sure they are not run out. And also need a lot of skills to master the cooking order and efficient communication.
I've finally booked a pre-theatre meal for a table of 4 at Fallow! See you on the 28th October. 🙂 Excited!
Love these videos
Man you went crazy! Nice shift man! Hopefully I can crank it up this much once I find my own restaraunt.
I love that he kept the station clean and wiped down in between cooking sets
Shaaaaya🔥 great work Chef Moyo!
Just amazing.
There so many things in life you just can't rush, one of them is cooking. Greetings from italy.
Why is this so relaxing??????!!!!!!
I could never work in this type of environment. I have the upmost respect for any chef or cook bc I don't know how you can work under such pressure with chaos all around you
I got out of the chef game about 6 months ago but this makes me wanna come back soooo bad 😂😂😭😭
So much Respect....it can be busy as ..... Knowing as a dishwasher for different 4/5 stars hotels in Amsterdam.
I can watch this for hours
In my younger days I’d go into a shift like this on 2-3 hrs of sleep. I honestly can’t imagine that now.
As an asian, it's the first time in my life seeing someone cooking green buk choi with a flame torch
Never mind, you appropriate European culture every minute of the day.
@@louisebidgood2591That's not how that works, colonizer.
This is quite therapeutic. Keep them coming. What would be nice would be a description or on-screen text explaining the dishes and ingredients.
After a few days binge watching Kitchen Nightmares, it’s really nice to see how it looks with people who know what they’re doing!
this is amazing to see, a well oiled machine
I love the povs but I’m curious what your dinner service looks like, if you could post some of those from different line positions I feel like that would be the best as it’s nice to see how busy other restaurants can get and how their line cooks handle the pressure
i looking for this for my whole life！
A good chef is like a blessing.
Compare to kitchen work in normal French caffe, this kitchen - TOTALLY MADNESS! ;)
Bro just got the infinite mini skillets upgrade to his build.
This is a Team Sport, We need a Competitions for this, looks good in the eyes
My man pulled out the flamethrower from the save cabinet, and then proceeded to use it the entire night lmaooo
Great insight into the amazing work you guys do!! Quick question how do you manage allergies if the spoons always go in the same water? or is the water running? something I'm missing? just curious hehe.
I think, and thats what im doing so dont get mad if im wrong, that the bucket is indeed constantly getting rinsed with fresh water. Answering your allergies question here, i have celiac disease and i work in a kitchen as a cook, i personally always grab a fresh spoon and clean it one more time if im dealing with allergies
I would love a prep time POV and a Tear down POV.
Also a training would be awesome.
@@dehjosh kitchens like these don't tend to have training like you have in mind, its usually jump on a section and learn as you go (except for apprentices). I imagine they don't hire chefs with 0 experience unless they're apprentices.
I can already feel the toughness of this job
Fascinating 😮
Anyone who pops Pak Choi on a flat top grill and has a blow lamp bigger than a Plumber deserves respect
I worked in restaurants for 54 years; so I know it's all hard work!
Love this👌❤️
Pretty chill service considering the amount of tickets, wonder how many covers yall do in an evening, especially on the weekends
Would love to see the mise en place labelled so I can follow along and learn the garnishes as he does them
Wow. You guys never stop pushing 😮
Can the Fallow chefs follow me around my job for a day and tell me everything I am doing is beautiful? I’m am also going to need them to shout “ wuuueeeeee” when I tell them to do something. ❤️
My fellow funeral directors will love this.
Sometimes when I'm hating my desk job I watch these videos and am immediately filled will dread and PTSD from my 15 years as a line cook. Suddenly doing spreadsheets all day and working 9-5 doesn't seem so bad.
That's my brother ♥️ keep going Mbuso ! 😊
This is mental prep for this line of work
he is soo good to watch