@@ivermektin6874 Depends really. Some of the higher end restaurants and hotels offer pretty competitive wages. If you can hack a 50 plus hour work week you could be walking home with £1300 every fortnight. It's not megabucks but it's a LOT better than the average wage for a commis chef in London, and the wage will climb as you progress in your career. The real draw of working for these restaurants is the training you get, and the career opportunities that come with being able to put them on your CV, as well as the connections you make. You eat shit for a few years until you get to be an experienced CDP, and then you're in demand for pretty much any chef job in the country with whichever financial benefits that come with living in those areas, on top of a pretty decent salary. This is without even mentioning the eligibility to take your trade overseas and being at the front of the queue for an "in demand worker" visa in countries like Australia. All this is to say, London chefs pretty much eat sht for their first few years - financially speaking. But it can be worth it if you make it so.
Absolutely right. I've cooked for a living for 40+ years, and still remember the 1st and best GM I've ever worked with, told me "you hire for the three A's, attitude, attitude, and attitude". So true, especially in the hospitality industry.
@@ivermektin6874long hours, backbreaking labour, expectations that you work every major holiday, no sick days unless you’re actually dying, constantly understaffed, dead man’s trousers if you want to move up the line. All to cook for a bunch of posh pricks and nepobabies. I’d rather cook a pie for some fat sod that’ll make his week.
Love his description of what he wants in an employee - character. Good leadership has made Fallow successful. This is also why many businesses (restaurant or other) fail.
I currently work as a sous chef in a large chain, but you guys make me wanna go back to some proper fresh cooking so badly! I love creating dishes, and knowing people enjoy my cooking, and watching your stuff reignites my passion for food all over again :)
As someone who was taught in a Toxic-as-Fuck(TM) environment I absolutely adore the attitude at Fallow. The Danish chef route seems quite different from the English one, but this video, and the video where one of you taught an apprentice how to part up a full pork side tells me you're doing a whole heck of a lot more for the food industry than serving people at the tables.
I started out a chef in training but then pursued science because of cooking, I feel you on that statement. Also, you have my utmost respect, I am horrible at pastry, always were.
That's freakin awesome. I'm a Sauté guy, but I always picked at the pastry Chefs brains, because in my opinion, y'all are the magicians of the kitchen.
Really love the instructional nature of these videos. Great insight to what goes on behind the scenes to get enjoyable food out on a plate. Not over produced as well, which is a pleasing departure from Oliver and Ramsay. Keep up the awesome content!!
Haven't made a pie (usually apple) in a while but watching you line that tin makes me want to take a few tips and give it a go. I always make the pastry myself, and I always make a mess of it. A patchy crust still tastes good though, no michelin inspectors or critics for me to impress
Thanks for all of the wonderful pointers. It gives me something to do on the weekends. I love practicing these skills and cooking for people is one of the ways I show care, and I have picked up applications for part-time kitchen work and considered dipping my toe in before but I don't think I could ever do what you do. I may lie awake thinking of things I want to make, but I worry that the high stress of a professional kitchen isn't where I belong. That and I spent 12 years becoming a very specialized biologist and a bit of a sunk cost exists there.
I love these guys. I’ve not eaten at Fallow yet (but I am going to) but the absolute unpretentious-ness of them in how they teach us says it’s gotta be a happy brigade there and that shows in the very very high reviews they get. Everyone is happy to make great food so everyone is happy.
not funny at all. Also , makes me laugh when ''men'' make jokes like this as they don't get action . Its a bit like when you see someone try to be hard in a pub , you know he can't fight.
Just wanna say thank you I love cooking but I really didn’t know what the skill ceiling needed for the high end kitchens would be this is a great reference point
Great video and very important lessons for most people going into anything. Come in smart, on time with a attitude to learn and the rest will be easier.
Perfection right there. Every kitchen is different. Being able to adapt to change is the key. Doesn't matter how good you reckon you can cook, Its about how well you can fit into the Kitchen Family. Mise en place
I’m a mixing engineer, working in music my whole life, and just NOW some of the trades of my job are getting a little more clear to new people on the line, I wish everyone who’s taking cooking serious could really appreciate how priceless is this information right here.
''mixing engineer'' hahahahahahah what are you rambling on about ? Also , what possessed you to upload a profile pic to a website designed for watching videos ? Explain yourself.
Working in a kitchen is truly one of the most amazing things I can think of doing at a restaurant that really cares about people. I have aspirations to do this one day but currently lack the confidence necessary to take the step. Can’t see how anyone would have anything besides the utmost respect for you guys, it’s wicked inspiring. Even if it just helps me cook more delicious meals at home, thank you for sharing, and I can’t wait to try your food some day!
I am so impressed with this content, this is the best advice for "any" job, ok perhaps with the exception of heart surgery.... attitude and personality are everything. Working with others is the hard bit, doing the job is the easy bit.
I've seen some POV's videos on this channel and I still can't believe how the pace is so...casual. where I work is a constant marathon..but it may be from an insufficient staff in the kitchen as I have to keep 3 stations constantly, but again..I've never seen how other kitchens work. thank you for showing me how it should supposed to be in a kitchen. I'm ready to check other places, who are more serious with the kitchen staff and not taking advantage of them
I think it looks casual because they know what they're doing. They're still doing a lot of stuff, but it's routine. And at that level of detail, you wouldn't get dishes out if people were fumbling.
This is so real. It’s the only way to train. I moved from the South West as a young chef in the mid 90’s to London. Then realised quite quickly that I knew nothing. But I did have 2 things, a good palette and a good work ethic!
Followed you guys for a while now. Always impressed 😊 Just before I watched this video, watched Gary eats at Fallow. All the food was great, but that Cods head was a show stopper.🎉
A few of my friends and partners over the years who I’ve cooked for have asked why I don’t try and pursue a career in cooking. THIS is why! I can cook, but this level of intense detail would drive me mad! Also the pace of a professional kitchen (even at busy pub level) would be too intense, and would turn cooking into a chore for me.
Same for me, people are always asking why I don’t get into professional cooking but I cook because I enjoy it, it’s therapeutic, gives life some joy and relaxation. Cooking professionally is a different kettle of fish, and seems very stressful. I like drinking wine and taking my time.
Cooking and being a chef are wildly different things. I love to cook, but I also take my time and experiment on the go. As a chef or working in a restaurant, you have to be efficient and orderly, and the pace is insane (not even mentioning the hours, if you're getting the classic 40h/week, your restaurant's failing)
Really excellent video. I remember watching a vid from MPW some years ago where he showed a similar method to get super fine brunoise so it was great to see you doing the same. It's quite a bit slower, but if you want perfection it is worth it. For chive chopping ultra fine, I made a little soft reusable clamp that holds them in a neat bunch. Interesting that you are using a sashimi knife for that job - I shall try that rather than the nakiri I usually use. 100% agree about what attitude is required to get the best jobs and the finest training.
I just subscribed. I'm really enjoying learning about real-world best practices in such an accessible way. I used your gnocchi recipe over the weekend and it came out great - really happy to have produced something that looked similar to yours. Fallow is now on my dream Itinerary for a trip to the UK. Thanks and please keep the content coming!
My plea to the geniuses at Fallow - I’m an amateur cook that was fortunate enough to spend a year in France where I took cooking lessons in Burgundy. I have decent skills but it didn’t prepare me for gluten free cooking. My wife has celiac disease so I have spent 15 years adjusting my cooking to this. The one thing I can’t master is a decent roux with GF flour. It turns to shit every time. My GF bechemel is lumpy and disgusting. Please do a video explaining gf sauces.
This channel gives me a lot of confidence, I have watched most of your videos and so far I have learnt 4 to 5 new things so far, makes me think I got it right. I am a home cook and started learning at a very young age because I had to under the circumstances of my life then. All in all, for anyone trying to learn this channel is by far the best content to learn from, thank you for making these videos, you are doing a great service to people interested in cooking.
What a weird coincidence... I just bought myself my first high quality knife and I'm 99% sure it's the same one use on the chives part of the video (3:28). I'll be binging the rest of this channel now! 🥳
right now i'm working in a kitchen and i am enjoying it. it's not super high end, more of a low end just to feed people but I enjoy it regardless. I used to be a lab technician but then some things came along and i left the job and then kept searching. it was impossible to find a decent job in the field if one doesnt have connections but I was given an opportunity in a restaurant and i guess i will keep doing it as long as they let me
Extremely happy to have found my found my way to this video; amazing content and some excellent chef skills being shown! That aside I'm curious as to how you'd rate that omelette at the end from 1-10 where 1 is catastrophy and 10 is best possible? When you're starting making it scrambled I think I was seeing a potential 9 or even 10, but for me personally the end result is a 5 at best. Although I'm known to be meticulous to the extreme seeing everything else first as quite perfect it made that last part quite disappointing due to the previous skills shown. I particularly liked seeing the chives and brunoise, but overall it's very well done!
I run a video production company and I swear ALL of these techniques can be translated into the world of media and how we work with our staff. Some top tips there sir!
man.... you should have explained the reason for the omelete test. The reason you ask a chef to make a baveuse omelete. is to check if hes got the instinct of a hot kitchen chef. an experience hot kitchen chef knows when to to put pan on heat and remove it. without overcooking or undercooking the egg. by just sight and feel you can see if the egg is ready to be folded or when to remove it from the heat. but also to put it back. also folding the egg and plating it, requires technique. you have to be fast showing confidence but also not to fast you break the fold. the omelete test was the ultimate test for a saucier which was the most respected station in a french brigade. saucier is normally the most experienced chef in the kitchen next to the Sous-chef. because meat and sauce is the most important part in any french dish.
I remember stepping up from a pub chef to a high end restaurant In London and being asked to chop the chives on my first day. I made a disaster of them. Now I'm a chive master. Definitely need a super sharp knife with a thin blade and use a light touch so you don't crush them.
@PatrickKazmierczak-j6i Trained chefs tend to look down on us "not formally trained" cooks. But I like cooking. Like your friends...I've got a few recipes in my quiver that are also to die for. My chives may not look as nice. But I've definitely made my family and friends fat and happy!! 😂🤣😂 My husband gained 40lbs our first year together! 😂🤣😂🤣😂
@@speppers69 I know what you mean. I used to see this in catering back in the day. I like the idea of being a chef but split shifts, early starts, late finishes…. Maybe not! I don’t know how old you are but maybe someone could give you a chance, see that you’ve got skill and talent and help (fund) you to get qualified. I used to be a carer and would get looked down by the nurses. I knew I could do more so trained as a nurse. However, I do love getting in the trenches when needed still as I remember where I came from
@@speppers69 In some countries you legally can't lead a commercial kitchen if you aren't formally trained. That said, try not to kill hubby with love :P
When I was a chef , up too head chef we never asked for a skills test , they came in the mid 90 ‘ s , my last interview was as a senior Sous chef at “ The London Hilton “ my skills test for those interested was write three course menu , which was ..Hot Caesar salad , with poached baby gem lettuce 🥬, poached shrimp and Parmesan and anchovy dressing , pan fried Sea bass fillet with a cockle risotto , and followed with a wild berry crumble with a basil scented ice cream , order the ingredients to be waiting for me in the Hilton Kitchen , and cook it for the head executive chef , and pre seeding that was a formal sit down interview with my written resume and references, All went well until I did not warn the executive chef the plates I served the food on where red hot , he burnt his fingers on them so needless to say I did NOT get the job , I left formal catering and opened up my own gourmet bed and breakfast that made it into the “ Michelin guide “ I’m now retired sadly due too I’ll health , but I always remember the “ Dreaded skill test “ .
I wish things were like "we teach you the job" in my area. I'm a lawyer and when I was in college, like the first six months, I went to a large office to do an interview. They gave me a case and told me to solve it by writing a formal complaint. I obviously had literally ZERO idea on what to do, so I just wrote a text. They didn't even look at it and told me to go home cause they needed experienced people. How the hell was I supposed to be experienced when I was just starting? 🤡 Looks like restaurants lads are smarter and instead of demanding you know everything, they simply teach you how to do it. That's how it's supposed to be anywhere imo.
Chives fucked me up for a while. After being corrected for them a few times it’s honestly something I’ve taken with me forever. I can’t stand anyone who I work with getting it wrong nowadays and I’m always correcting them
To some it can seem petty, but properly done chives makes a big difference to the visual appearance and the mouth feel. You take the first bite with your eyes, the second bite with mouth feel, and only the third bite is that actual taste of the food, once chewed a bit. All three things have to pop. If they don't people will, rightfully, prefer their own food at home.... And our job is to make them smilingly part with their cash.
I was a commis that was fast but not good attention to detail, the kitchen put too much pressure on me to prep too much, even during service for other sections.
Actually I had trial interviews at a 3* and 2* restaurants in NY couple yrs ago. At the end of the trial i have to created a dish with time limit for them managing chefs to taste. They care how clean and what pace do you work and how do you interact with others in the restaurant. Good luck to those wanted to get into these high calibre kitchen. Pressure is high but satisfying.
Thats the same thing that i do at the end, let them choose one thing they want to coon to represend themself. Heard that some headchef let them cook something from menu but thats bs for me. Learn in a 3 star restaurant (Chef is a trainee job in my land with practice and school), work in 3 and 2 star, souchef 2 star, switch and with change in menu over time after getting Bib Gourmand (normaly want to quit star kitchen with higher age) get the new restaurant where i am headchef 1 star. If i would let them cook anything from our menu that wouldnt make sense. The whole kitchencrew came up with new ideas, we test them, change them, throw them in "will never work", we optimize it till it finally get to the menu. So asking someone to cook such a dish, just from reading it, wouldnt make any sense at all. If you let them pick you can learn a lot about the chef. I even had one which "want to test something which he was thinking about for a while". Was edible, way far from optimized, just look at him and say "didnt work to good in the end and will need some changes, but has potential" and he instantly call me the things he would change next time and he was thinking about the same things then me. We all fail, thats why first ideas never end on menu, but you can learn from failures. On the other end we had chefs which came in and say they can everything and they knew every dish... this Dunning Kruger guys are immidiatly out for me. No chef in the world can do everything and no chef can knew all dishes from over 190 countrys with severall regions which all have their own dishes, thats bs.
@@f.marschall8114 It wasn't rolling it was coming out looking like a half moon shape like an American omelets (minus the browning) and then cut to a new piece of video of a neatly rolled French omelet.
I hope this comment will be seen by the chef ! I just finished culinary school here in my country, i studied for two and half years and worked 8 months total during my studies and i am willing to progress and learn more about food. Before i even started to learn how to cook i focused more about hygiene and i think im ready to take a new step into this job. I would be honored if you could help me reach out to you and start a new journey among people like you
He’s using some expensive high carbon Japanese knife, but I don’t know which one. If you aren’t looking to pay $400 dollars for something like it, I think Shun has a few knives with similar profiles that work pretty well.
I was head chef at fine dining restaurants for years. The people with the worst attitude were those who attended culinary school. They never learned to wash a dish, clean a cooler, keep their station clean. I always hired people with a positive attitude, a genuine love for good cooking, a willingness to learn and be a team player.
The pastry is my weakest area chef, tried but give me meat and stocks any day. Trying out your tapioca chix wings recipe. I agree cornflour rice flour mixes are too dense. Buttermilk and brine are always there.
Great analysis, thank you! I need some advice: My OKX wallet holds some USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). Could you explain how to move them to Binance?
One more than one occasion it sounded like someone is expected to bring their own knife to a test like this? Maybe I misunderstood, but I thought I heard him say something to the effect of the applicant being judged on the sharpness of their knife. Edit: he later said that HE doesn't expect people to, but is that a common expectation?
That's how I like mine but I think most people would want it cooked slightly more. When we have scrambled eggs at home, my portion comes out of the pan first and my other half has hers cooked slightly more.
So I have quite a few playlists on UA-cam and I've been watching you guys for a while now. I just created a new one called Fallow where I'll save only videos from you guys.
"Come with the right attitude and the rest is our job", if only more people understood this
and be prepared to work in central london on minimum wage.
@@ivermektin6874 Depends really. Some of the higher end restaurants and hotels offer pretty competitive wages. If you can hack a 50 plus hour work week you could be walking home with £1300 every fortnight. It's not megabucks but it's a LOT better than the average wage for a commis chef in London, and the wage will climb as you progress in your career. The real draw of working for these restaurants is the training you get, and the career opportunities that come with being able to put them on your CV, as well as the connections you make. You eat shit for a few years until you get to be an experienced CDP, and then you're in demand for pretty much any chef job in the country with whichever financial benefits that come with living in those areas, on top of a pretty decent salary. This is without even mentioning the eligibility to take your trade overseas and being at the front of the queue for an "in demand worker" visa in countries like Australia.
All this is to say, London chefs pretty much eat sht for their first few years - financially speaking. But it can be worth it if you make it so.
1:26 also… listen to what he says… it’s not just about showing up with the ‘right attitude’…
Absolutely right. I've cooked for a living for 40+ years, and still remember the 1st and best GM I've ever worked with, told me "you hire for the three A's, attitude, attitude, and attitude". So true, especially in the hospitality industry.
@@ivermektin6874long hours, backbreaking labour, expectations that you work every major holiday, no sick days unless you’re actually dying, constantly understaffed, dead man’s trousers if you want to move up the line.
All to cook for a bunch of posh pricks and nepobabies. I’d rather cook a pie for some fat sod that’ll make his week.
Love his description of what he wants in an employee - character. Good leadership has made Fallow successful. This is also why many businesses (restaurant or other) fail.
I currently work as a sous chef in a large chain, but you guys make me wanna go back to some proper fresh cooking so badly! I love creating dishes, and knowing people enjoy my cooking, and watching your stuff reignites my passion for food all over again :)
Trying to break out of the industry and the dice shallot got me going too haha
*DO IT JUST DO IT*
''sous chef in a large chain '' - aka ''kitchen manager'' / microwave technician . People who work in ''large chains '' aren't chefs.
I haven't been giddy about new videos from any creators in a looong time. What an inmense joy to see each one that comes out
As someone who was taught in a Toxic-as-Fuck(TM) environment I absolutely adore the attitude at Fallow. The Danish chef route seems quite different from the English one, but this video, and the video where one of you taught an apprentice how to part up a full pork side tells me you're doing a whole heck of a lot more for the food industry than serving people at the tables.
What is the typical Danish chef route?
When I came in as a commis I started on pastry. Never left pastry until I left the industry. Loved it. Like science, for hungry people.
Same as me only I moved up a little once I changed restaurant sometimes you need to leave the cage to spread your wings
As a fellow pastry chef, reading "like science, for hungry people" is the best way I've ever heard this role described. Thanks
I started out a chef in training but then pursued science because of cooking, I feel you on that statement. Also, you have my utmost respect, I am horrible at pastry, always were.
That's freakin awesome. I'm a Sauté guy, but I always picked at the pastry Chefs brains, because in my opinion, y'all are the magicians of the kitchen.
Thank you so much for not having to be yelled at for 4 years while learning this haha. You guys are the best.
Who said anything about not getting yelled at?
Some walloper pretending he worked here . I don't know why so many people lie online and gullible people ''like'' it
@@methyod he / she is pretending they worked there for 4 years . 36 gullible people believed it .
Positive attitude indeed, goes along way, builds the passion.
I'm once again here to thank you for all the great work you're doing. Keep inspiring!
Really love the instructional nature of these videos. Great insight to what goes on behind the scenes to get enjoyable food out on a plate. Not over produced as well, which is a pleasing departure from Oliver and Ramsay. Keep up the awesome content!!
Greeting from Texas🤠. I found your channel recently though @Jolly and I got to say, I am enjoying it. New sub 🙋🏻♀️ right here!
ya’ll changing my home cooking game everyday
We'll let the dirst try on the omelet slide due to your great attitude and willingness to learn😊. Great video
You ALWAYS inspire me, literally always cheer me up, and make me want to cook. If I could, I'd apply in a heartbeat!
Whats stopping you. Or do you want to go on ''Masterchef'' and claim your supposed career held you back ?
Haven't made a pie (usually apple) in a while but watching you line that tin makes me want to take a few tips and give it a go. I always make the pastry myself, and I always make a mess of it. A patchy crust still tastes good though, no michelin inspectors or critics for me to impress
Thank you guys for you channel! I've learned a lot.
Thanks for all of the wonderful pointers. It gives me something to do on the weekends.
I love practicing these skills and cooking for people is one of the ways I show care, and I have picked up applications for part-time kitchen work and considered dipping my toe in before but I don't think I could ever do what you do. I may lie awake thinking of things I want to make, but I worry that the high stress of a professional kitchen isn't where I belong. That and I spent 12 years becoming a very specialized biologist and a bit of a sunk cost exists there.
I love these guys. I’ve not eaten at Fallow yet (but I am going to) but the absolute unpretentious-ness of them in how they teach us says it’s gotta be a happy brigade there and that shows in the very very high reviews they get. Everyone is happy to make great food so everyone is happy.
7:10 I should call her...
Like a moped. Great fun to ride until your mates catch you.
not funny at all. Also , makes me laugh when ''men'' make jokes like this as they don't get action . Its a bit like when you see someone try to be hard in a pub , you know he can't fight.
Just wanna say thank you I love cooking but I really didn’t know what the skill ceiling needed for the high end kitchens would be this is a great reference point
Great video and very important lessons for most people going into anything. Come in smart, on time with a attitude to learn and the rest will be easier.
Perfection right there. Every kitchen is different. Being able to adapt to change is the key.
Doesn't matter how good you reckon you can cook, Its about how well you can fit into the Kitchen Family.
Mise en place
I’m a mixing engineer, working in music my whole life, and just NOW some of the trades of my job are getting a little more clear to new people on the line, I wish everyone who’s taking cooking serious could really appreciate how priceless is this information right here.
''mixing engineer'' hahahahahahah what are you rambling on about ? Also , what possessed you to upload a profile pic to a website designed for watching videos ? Explain yourself.
Working in a kitchen is truly one of the most amazing things I can think of doing at a restaurant that really cares about people. I have aspirations to do this one day but currently lack the confidence necessary to take the step. Can’t see how anyone would have anything besides the utmost respect for you guys, it’s wicked inspiring. Even if it just helps me cook more delicious meals at home, thank you for sharing, and I can’t wait to try your food some day!
This comment is cringe beyond belief
I am so impressed with this content, this is the best advice for "any" job, ok perhaps with the exception of heart surgery.... attitude and personality are everything. Working with others is the hard bit, doing the job is the easy bit.
I've seen some POV's videos on this channel and I still can't believe how the pace is so...casual. where I work is a constant marathon..but it may be from an insufficient staff in the kitchen as I have to keep 3 stations constantly, but again..I've never seen how other kitchens work. thank you for showing me how it should supposed to be in a kitchen. I'm ready to check other places, who are more serious with the kitchen staff and not taking advantage of them
I think it looks casual because they know what they're doing. They're still doing a lot of stuff, but it's routine. And at that level of detail, you wouldn't get dishes out if people were fumbling.
This is so real. It’s the only way to train. I moved from the South West as a young chef in the mid 90’s to London. Then realised quite quickly that I knew nothing. But I did have 2 things, a good palette and a good work ethic!
Followed you guys for a while now. Always impressed 😊 Just before I watched this video, watched Gary eats at Fallow. All the food was great, but that Cods head was a show stopper.🎉
A few of my friends and partners over the years who I’ve cooked for have asked why I don’t try and pursue a career in cooking. THIS is why! I can cook, but this level of intense detail would drive me mad! Also the pace of a professional kitchen (even at busy pub level) would be too intense, and would turn cooking into a chore for me.
Same for me, people are always asking why I don’t get into professional cooking but I cook because I enjoy it, it’s therapeutic, gives life some joy and relaxation. Cooking professionally is a different kettle of fish, and seems very stressful. I like drinking wine and taking my time.
Cooking and being a chef are wildly different things. I love to cook, but I also take my time and experiment on the go. As a chef or working in a restaurant, you have to be efficient and orderly, and the pace is insane (not even mentioning the hours, if you're getting the classic 40h/week, your restaurant's failing)
Really excellent video. I remember watching a vid from MPW some years ago where he showed a similar method to get super fine brunoise so it was great to see you doing the same. It's quite a bit slower, but if you want perfection it is worth it. For chive chopping ultra fine, I made a little soft reusable clamp that holds them in a neat bunch. Interesting that you are using a sashimi knife for that job - I shall try that rather than the nakiri I usually use. 100% agree about what attitude is required to get the best jobs and the finest training.
I just subscribed. I'm really enjoying learning about real-world best practices in such an accessible way. I used your gnocchi recipe over the weekend and it came out great - really happy to have produced something that looked similar to yours. Fallow is now on my dream Itinerary for a trip to the UK. Thanks and please keep the content coming!
I've been aware of the chive test. But i wasn't aware of the wet towel technique. Thank you.
My plea to the geniuses at Fallow - I’m an amateur cook that was fortunate enough to spend a year in France where I took cooking lessons in Burgundy. I have decent skills but it didn’t prepare me for gluten free cooking. My wife has celiac disease so I have spent 15 years adjusting my cooking to this. The one thing I can’t master is a decent roux with GF flour. It turns to shit every time. My GF bechemel is lumpy and disgusting. Please do a video explaining gf sauces.
Yes Chef! love ur content...looking forward to visiting for a bite whenever i cross the pond (atlantic ocean lol) 👏🏽👏🏽
This channel gives me a lot of confidence, I have watched most of your videos and so far I have learnt 4 to 5 new things so far, makes me think I got it right. I am a home cook and started learning at a very young age because I had to under the circumstances of my life then. All in all, for anyone trying to learn this channel is by far the best content to learn from, thank you for making these videos, you are doing a great service to people interested in cooking.
Mate I am 100% with you - I have cooked a few things copying these videos and have had success because they explain everything so plainly
What a weird coincidence... I just bought myself my first high quality knife and I'm 99% sure it's the same one use on the chives part of the video (3:28). I'll be binging the rest of this channel now! 🥳
right now i'm working in a kitchen and i am enjoying it. it's not super high end, more of a low end just to feed people but I enjoy it regardless. I used to be a lab technician but then some things came along and i left the job and then kept searching. it was impossible to find a decent job in the field if one doesnt have connections but I was given an opportunity in a restaurant and i guess i will keep doing it as long as they let me
Absolutely beautiful message; have a good attitude, show up on time, be willing to learn. Works for chefs as well as IT I guess
Thanks for the video
life lessons for going for any job! 👏👏👏
Former heavy prep cook turned home cook. Great guide on these techniques. Would you say the easier/faster technique is good enough for home cooks?
If I was 40 years younger, I'd be knocking on Fallow's door. What a place to work and learn.
We need more epizodes! Absolutely love that Channel!
I would love to see a live stream.
Extremely happy to have found my found my way to this video; amazing content and some excellent chef skills being shown! That aside I'm curious as to how you'd rate that omelette at the end from 1-10 where 1 is catastrophy and 10 is best possible? When you're starting making it scrambled I think I was seeing a potential 9 or even 10, but for me personally the end result is a 5 at best. Although I'm known to be meticulous to the extreme seeing everything else first as quite perfect it made that last part quite disappointing due to the previous skills shown. I particularly liked seeing the chives and brunoise, but overall it's very well done!
I run a video production company and I swear ALL of these techniques can be translated into the world of media and how we work with our staff. Some top tips there sir!
man.... you should have explained the reason for the omelete test.
The reason you ask a chef to make a baveuse omelete. is to check if hes got the instinct of a hot kitchen chef. an experience hot kitchen chef knows when to to put pan on heat and remove it. without overcooking or undercooking the egg. by just sight and feel you can see if the egg is ready to be folded or when to remove it from the heat. but also to put it back. also folding the egg and plating it, requires technique. you have to be fast showing confidence but also not to fast you break the fold. the omelete test was the ultimate test for a saucier which was the most respected station in a french brigade. saucier is normally the most experienced chef in the kitchen next to the Sous-chef. because meat and sauce is the most important part in any french dish.
Brilliant!!!
I remember stepping up from a pub chef to a high end restaurant In London and being asked to chop the chives on my first day. I made a disaster of them. Now I'm a chive master. Definitely need a super sharp knife with a thin blade and use a light touch so you don't crush them.
I'm just a cook. And have absolutely no shame in claiming that. I am an excellent cook. But I am just a cook.
I’d imagine a lot of top chefs are not formally trained. I worked in a Thai restaurant, none of the chefs were qualified but their food was to die for
@PatrickKazmierczak-j6i Trained chefs tend to look down on us "not formally trained" cooks. But I like cooking. Like your friends...I've got a few recipes in my quiver that are also to die for. My chives may not look as nice. But I've definitely made my family and friends fat and happy!! 😂🤣😂 My husband gained 40lbs our first year together! 😂🤣😂🤣😂
@@speppers69 I know what you mean. I used to see this in catering back in the day. I like the idea of being a chef but split shifts, early starts, late finishes…. Maybe not!
I don’t know how old you are but maybe someone could give you a chance, see that you’ve got skill and talent and help (fund) you to get qualified.
I used to be a carer and would get looked down by the nurses. I knew I could do more so trained as a nurse. However, I do love getting in the trenches when needed still as I remember where I came from
@@speppers69 In some countries you legally can't lead a commercial kitchen if you aren't formally trained. That said, try not to kill hubby with love :P
I’d like to see proof you are an excellent cook
This is the coolest cooking channel on UA-cam
When I was a chef , up too head chef we never asked for a skills test , they came in the mid 90 ‘ s , my last interview was as a senior Sous chef at “ The London Hilton “ my skills test for those interested was write three course menu , which was ..Hot Caesar salad , with poached baby gem lettuce 🥬, poached shrimp and Parmesan and anchovy dressing , pan fried Sea bass fillet with a cockle risotto , and followed with a wild berry crumble with a basil scented ice cream , order the ingredients to be waiting for me in the Hilton Kitchen , and cook it for the head executive chef , and pre seeding that was a formal sit down interview with my written resume and references, All went well until I did not warn the executive chef the plates I served the food on where red hot , he burnt his fingers on them so needless to say I did NOT get the job , I left formal catering and opened up my own gourmet bed and breakfast that made it into the “ Michelin guide “ I’m now retired sadly due too I’ll health , but I always remember the “ Dreaded skill test “ .
i love y’all’s videos. yall are the next gordon ramsey!!
this channel has been blowing up
I would love to see this from a pastry point of view if possible. Thank you chef!
7:30 this was my test. I was asked to make a soft scramble , soft boiled egg, poached egg.
I wish things were like "we teach you the job" in my area. I'm a lawyer and when I was in college, like the first six months, I went to a large office to do an interview. They gave me a case and told me to solve it by writing a formal complaint. I obviously had literally ZERO idea on what to do, so I just wrote a text. They didn't even look at it and told me to go home cause they needed experienced people. How the hell was I supposed to be experienced when I was just starting? 🤡
Looks like restaurants lads are smarter and instead of demanding you know everything, they simply teach you how to do it. That's how it's supposed to be anywhere imo.
You missed...the recipe for the sour cream (for the onion rings) PLEASE!
I’ve never watched a premier before. Feel like we should get a signed picture!! 😂
Chives fucked me up for a while. After being corrected for them a few times it’s honestly something I’ve taken with me forever. I can’t stand anyone who I work with getting it wrong nowadays and I’m always correcting them
To some it can seem petty, but properly done chives makes a big difference to the visual appearance and the mouth feel. You take the first bite with your eyes, the second bite with mouth feel, and only the third bite is that actual taste of the food, once chewed a bit. All three things have to pop. If they don't people will, rightfully, prefer their own food at home.... And our job is to make them smilingly part with their cash.
I was a commis that was fast but not good attention to detail, the kitchen put too much pressure on me to prep too much, even during service for other sections.
This looks so good.
Im confused on the shallots, which method is he saying is better?
Actually I had trial interviews at a 3* and 2* restaurants in NY couple yrs ago. At the end of the trial i have to created a dish with time limit for them managing chefs to taste. They care how clean and what pace do you work and how do you interact with others in the restaurant. Good luck to those wanted to get into these high calibre kitchen. Pressure is high but satisfying.
Thats the same thing that i do at the end, let them choose one thing they want to coon to represend themself.
Heard that some headchef let them cook something from menu but thats bs for me.
Learn in a 3 star restaurant (Chef is a trainee job in my land with practice and school), work in 3 and 2 star, souchef 2 star, switch and with change in menu over time after getting Bib Gourmand (normaly want to quit star kitchen with higher age) get the new restaurant where i am headchef 1 star.
If i would let them cook anything from our menu that wouldnt make sense.
The whole kitchencrew came up with new ideas, we test them, change them, throw them in "will never work", we optimize it till it finally get to the menu.
So asking someone to cook such a dish, just from reading it, wouldnt make any sense at all.
If you let them pick you can learn a lot about the chef.
I even had one which "want to test something which he was thinking about for a while".
Was edible, way far from optimized, just look at him and say "didnt work to good in the end and will need some changes, but has potential" and he instantly call me the things he would change next time and he was thinking about the same things then me.
We all fail, thats why first ideas never end on menu, but you can learn from failures.
On the other end we had chefs which came in and say they can everything and they knew every dish... this Dunning Kruger guys are immidiatly out for me. No chef in the world can do everything and no chef can knew all dishes from over 190 countrys with severall regions which all have their own dishes, thats bs.
Need an autograph , watching from Zim🇿🇼
I like that you guys don’t have to wear goofy gloves while handling food. It’s rational and logical.
I'm proud of the commentariat for catching you guys out on the omelette trickery.
That omelette really wasn't playing along huh?
But movie magic made it come out perfect!
It looked fine for me. What’s your issue with the omelette?
@@f.marschall8114 It wasn't rolling it was coming out looking like a half moon shape like an American omelets (minus the browning) and then cut to a new piece of video of a neatly rolled French omelet.
@@jonathankidwell6889 Plus it looks like it had a small crack. That must not happen of course, but easily can.
Just say you don’t know how to do this as well as him. Even a decent chef knows you can shape an omelette once it’s already hit the plate.
I hope this comment will be seen by the chef ! I just finished culinary school here in my country, i studied for two and half years and worked 8 months total during my studies and i am willing to progress and learn more about food. Before i even started to learn how to cook i focused more about hygiene and i think im ready to take a new step into this job. I would be honored if you could help me reach out to you and start a new journey among people like you
Dude go to the restaurant and do it properly
No one is gonna reply to a UA-cam comment
Even if im some random dude you dont know, Im proud of you
Yeah send their ownership team a proper email, at the restaurant or go there.
1st man to consume artichoke back in the Jewish ghetto of Rome had balls of steel.
Hey, what knife are you using for the chives and shallots?
He’s using some expensive high carbon Japanese knife, but I don’t know which one. If you aren’t looking to pay $400 dollars for something like it, I think Shun has a few knives with similar profiles that work pretty well.
I can do all this with ease! and I'm just a regular cook in a nursing home.
Solid! i would rather work with someone with good attitude and willingness to learn with no papers then, some high and mighty person with papers.
I was head chef at fine dining restaurants for years. The people with the worst attitude were those who attended culinary school. They never learned to wash a dish, clean a cooler, keep their station clean. I always hired people with a positive attitude, a genuine love for good cooking, a willingness to learn and be a team player.
You really had me wiping my screen a few times until I realized...
The pastry is my weakest area chef, tried but give me meat and stocks any day.
Trying out your tapioca chix wings recipe. I agree cornflour rice flour mixes are too dense.
Buttermilk and brine are always there.
Any idea what the long knife is he’s using? Thanks
It's a Japanese knife shape called Sujihiki. Basically, a longer blade meant for carving.
My dream is to work for you guys … I love learning
i’m training this video over and over and if i’m wrong someone please tell me
Great analysis, thank you! I need some advice: My OKX wallet holds some USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). Could you explain how to move them to Binance?
The german autotranslation is comedy gold😂🔪
9:14 I see what you did there.... 🤣
One more than one occasion it sounded like someone is expected to bring their own knife to a test like this? Maybe I misunderstood, but I thought I heard him say something to the effect of the applicant being judged on the sharpness of their knife.
Edit: he later said that HE doesn't expect people to, but is that a common expectation?
Please open up in Manchester 👏👏👏
The point about the attitude is spot on.
The dicing of the shallot comes down to how much you think is ok to waste. The omelete was undercooked imo.
That's how I like mine but I think most people would want it cooked slightly more. When we have scrambled eggs at home, my portion comes out of the pan first and my other half has hers cooked slightly more.
@ makes sense
"You don't get TOO pissed at night"... well, at least he's realistic about this
4:23 most impressive part of the shallot bit was how quick he peeled it. Usually takes me a couple minutes per shallot at home ngl
You can learn more from a professional chef in a few hours then you will ever learn from watching a home cook in a residential kitchen.
When I trained, Robbie Millar (God rest his soul) bought me a tourné knife. Thousands of fecking potatoes. I got rather good at it.
"come with an amazing attitude" 100%, skills can be taught, character not so much.
rate my chives, nice
Love the rate my chives shout out
So I have quite a few playlists on UA-cam and I've been watching you guys for a while now. I just created a new one called Fallow where I'll save only videos from you guys.
"Everyone likes a nice fat tart... no pun intended"
I don't believe you, I'm fairly certain that was intended.
But it's only for western Michelin chefs. In Asia it can be small bar with chicken and they'll get a star.
Ok... Maybe its me but i couldnt really tell the difference between the differently cut shallots
Lol that was a horrible looking omelette, chef 😏
The best test is Gordons...... Cook me an Egg!!
Just so you know, the french audio version translates "Commis chef" with "Chef communiste" ("CommiE chef") ahah. ^^
Working into the bin was illegal in my square days!!!
might also be tested by having to make something for staff meal
Attention to detail: the trash can needs to be on your right side because you are wasting too much time twisting to throw it all away 😅
The haters are out in full force on this one. 😄