I'm hooked on these pov videos, such a great insight into the kitchen of a high end London restaurant! Makes you seriously appreciate the hard work, dedication and concentration needed to work these kinds of jobs. much respect to you all!
The fact that these lads are having a laugh and chatting between each other whilst the checks keep coming through shows how good they are, amazing content! Can’t wait to come and try your food!
Not putting any disrespect on them but they have loads of staff doing a few particular components, ive seen kitchen environments when they're properly understaffed and have checks going from the printer to the floo with the whole section covered in more checks and they manage to get food out on time. Its quite brilliant they can relax while working but when it comes down to pressure they've got it easy
@@alanmyr1507 why are you acting like its a bad thing, the flow of a kitchen is one of the most important factor of a kitchen, why would you want tickets flying everywhere that just means unhappy customers and unhappy overstressed staff.
@@alanmyr1507 everyone in this working dynamic is a true professional. I would say there are very few kitchens/restaurants that have this and they all should be aiming for this as the main foundation. Understaffing just means problem with the management imo.
i find these videos therapeutic, i know its might be busy. but i love cooking and watching others, due to medical issues id never be able to work in a kitchen, but i love learning and watching through others cause i can still do stuff in my own place. thank you guys for working hard!
Seriously! Ive worked in many kitchens, the latest was fine dining, the stress levels are at an all time high. Our head chef worked 70+ hours a week and was borderline delusional because of the amount of stress he was under. This seems like a good kitchen but most are far more ugly. He came up with some of the best dishes I've ever had, but you'll go insane working at that pace week in week out. Its not pretty in the kitchen, its raw, dirty and cut throat. Thats why I appreciate these people. Truly nuts!
I've always wanted to be a Chef in a lively kitchen but because of my disabilities I was never able to do it. These videos let me live the dream vicariously so thank you!
Trust me dude, it's fucking hell. You're not missing much. Although, maybe you're built for the chaos. With all due respect, may i ask what your disabilities are?
No you don't. You want to be underpaid and overworked? Lmao. Not to mention the physical and mental stress is right on point with the military. It's not romantic. It's hectic, hard and more often than not, not worth the shit paycheck you get at the end of the day. Working in kitchens is something that INTRIGUES people, but most would crumble from the stress.
Your POV videos are amazing. I noticed how you guys use a strainer to flame the mussels at the grill. Boy, that is clever! There is also this carbon steel chestnut pan with holes that allow flames to penetrate, very common to cook with it here in Spain. You might try that as well! Hope to see that wonderful action at the restaurant one day. Nothing but love and respect for that wonderful team!
Thank you very much chef for the hard work you always do, I love this kind of content keep going please I'd like to see more videos like this look forward to seeing it
Thank you for these POV videos! I recently just got promoted to a leadership role in the kitchen (first time). Your videos help a ton when it comes to learning and improvement. Great work!
Superb! Cohesion, timing, communication that is a good run on a station and is clean as you go! Plus checks and balances. Top, just top service! See you in March. I look forward to it!
Takes me back to my line cook days in my early 20s, manning the grill all by myself on a busy Saturday night... only difference is this kitchen runs smoothly!
This is the type of kitchen I'd wanna work at. Everyone is responsible for their own section and one guy basically doesn't have to do the dishes from start to finish. One guy cooks meat and one does one part and ect. I love it
There really are alot of handwashing station's back there, I thought maybe 1 or 2. I've never worked in a kitchen before so these videos have tought me so much, its awsome I love them.
I am also one of the many others here that are hooked to these types of videos, for some reason I can't explain well, I really like to watch these pov videos.
Been waiting for another of these! Love these insights!!! Can we get one from your sommelier recommending wines for customers or just how they operate for service? And then one from a waiter/waitress?
Laughing, chatting, and Uav online😭. I love the pace of this kitchen everyone has there own station but you can see how well they work together the communication is spot on they keep one another accountable and hand washing and station cleanliness is spot on. Always wiping, hand washing and communicating. A symphony 👨🏽🍳
Has to be done but washing hands that often really dries out and irritates the skin to the point they crack. Especially on the knuckles. That said you are fortunate to work in a kitchen that well equipped and full of pros. I enjoy watching (and critiquing) your kitchen and look forward to more stuff from you guys. Cheers
I cannot get enough of these videos. Everyone in the kitchen should be wearing them. You get several videos per night, pick the best POV's to post. post one per day. You get my views every day...
@@whatthemoondoes3568 I mean obviously you do it with chefs who are conformable with it and rewarding them for them for participating in something that brings value to the business. You don't have to watch every moment of every video, you watch chunks, identify those who are entertaining to watch, and building a system around this. Sure it's not easy, it takes time, but I know the one place on my list to visit when I go to London is fallow...
Thanks for the content ! I don’t understand why you check the temperature of the beef in the drawer ? Why you are keeping them in the oven after drawer ?
Fascinating. However, notice that the drawers are full of pre-prepared meat. Who does it and how?? Also all the sauces/dips/additions are all in place. How and by whom. Interested for a novice. Would make an interesting video of how it all happens.....
Pretty much all professional kitchens have a alto-shaam. Tickets come in, cook the meat to temp and let them rest until the order is called. Prevents waiting time and increases quality.
@@fvrs3411 so that’s an alto-shaam… i actually work in kitchens for a living but not anything to this scale so I’ve never used an alto-shaam but have heard about them. Very cool.
11:53 and a bunch of other times in the video. Can someone explain the box thing he keeps putting the meat into after he grills it? Is it just resting in there, or is it an actual oven? I'm just confused with the 10 steaks in that drawer thing.
The problem is, there are a lot of unlikeable cunts in positions of power in the chefing world. For every good place, in terms of work environment, there are probably hundreds that are not good.
The re order must be something else, they have to use so many providers imo, cleaning has to be ultra quick with a floor like this and their station being clean all the time, plus the fact theres so much staff
@@dirtysouth693 100%, you have to wrap everything in as small a container as it can fit in, and you usually only list the prep you have to do, as a cook closing is usually quick but the longest is def scrubbing
Can you explain how the grill section works? It looks like the larger pieces of meat are 'pre-cooked' and placed in the resting draw for when that cut gets ordered? Is this down to efficiency? Love the channel, looking to visit soon!
With this setup looks like they sear the protein (get caramelisation on the outside of the protein) chuck it in the oven until just below where they want it and then rest it in a resting draw (like a warm place that keeps temps above 45-50c, you don't want too hot as it will overcook meat, and too cold will be unpleasant when eating). Ideally rest meat for the length of the cook, e.g if it takes 5 minutes to cook, you rest it for 5 minutes, if it's a big joint and takes 1/2 an hour, you rest it for 1/2 an hour.
Can we get a full cleaning the kitchen after service video? LOVE to sea how other kitchens do their takedowns ;)
Agreed
YESS YESSSS
Y'all don't need to see anything.
@@odischeese21🤨tf?
@@Midheaven616 kitchen very clean. Always. Cooks do great job cleaning. Spotless. That’s all you need to know 👍
I'm hooked on these pov videos, such a great insight into the kitchen of a high end London restaurant! Makes you seriously appreciate the hard work, dedication and concentration needed to work these kinds of jobs. much respect to you all!
Facts
I just love the noise. Hectic but ordered.
The fact that these lads are having a laugh and chatting between each other whilst the checks keep coming through shows how good they are, amazing content! Can’t wait to come and try your food!
Not putting any disrespect on them but they have loads of staff doing a few particular components, ive seen kitchen environments when they're properly understaffed and have checks going from the printer to the floo with the whole section covered in more checks and they manage to get food out on time. Its quite brilliant they can relax while working but when it comes down to pressure they've got it easy
@@alanmyr1507 maybe they've got the experience before and now they're at the top
Because of thia i love to work İn the Reataurant
@@alanmyr1507 why are you acting like its a bad thing, the flow of a kitchen is one of the most important factor of a kitchen, why would you want tickets flying everywhere that just means unhappy customers and unhappy overstressed staff.
@@alanmyr1507 everyone in this working dynamic is a true professional. I would say there are very few kitchens/restaurants that have this and they all should be aiming for this as the main foundation. Understaffing just means problem with the management imo.
i find these videos therapeutic, i know its might be busy. but i love cooking and watching others, due to medical issues id never be able to work in a kitchen, but i love learning and watching through others cause i can still do stuff in my own place. thank you guys for working hard!
Love these videos, gives me a whole new appreciation for what goes on in the kitchens that keep us fed!
Seriously! Ive worked in many kitchens, the latest was fine dining, the stress levels are at an all time high. Our head chef worked 70+ hours a week and was borderline delusional because of the amount of stress he was under. This seems like a good kitchen but most are far more ugly. He came up with some of the best dishes I've ever had, but you'll go insane working at that pace week in week out. Its not pretty in the kitchen, its raw, dirty and cut throat. Thats why I appreciate these people. Truly nuts!
From these videos, I've learned that I could never be quick enough on my feet to work in a kitchen lol
I don't appreciate the sanitizer all over the meat.
I've always wanted to be a Chef in a lively kitchen but because of my disabilities I was never able to do it. These videos let me live the dream vicariously so thank you!
Trust me dude, it's fucking hell. You're not missing much. Although, maybe you're built for the chaos. With all due respect, may i ask what your disabilities are?
Never let your disabilities get the best of you and good luck
@@ryannebrich9869 well if he can't walk he can't be a chef idiot
@@ryannebrich9869 you obviously don't have disabilities bc of ur stupid fkn answer
No you don't. You want to be underpaid and overworked? Lmao. Not to mention the physical and mental stress is right on point with the military. It's not romantic. It's hectic, hard and more often than not, not worth the shit paycheck you get at the end of the day. Working in kitchens is something that INTRIGUES people, but most would crumble from the stress.
I have been waiting for another video like this. Keep us updated and keep posting more of this. It inspires me to continue working in the kitchen!!!!!
Special request to see a POV of your pastry/desserts section! Keep the POV vids coming :)
That would be great
Love the POV videos!! Thank you so much!
Your POV videos are amazing. I noticed how you guys use a strainer to flame the mussels at the grill. Boy, that is clever! There is also this carbon steel chestnut pan with holes that allow flames to penetrate, very common to cook with it here in Spain. You might try that as well! Hope to see that wonderful action at the restaurant one day. Nothing but love and respect for that wonderful team!
Loving these videos.... The dedication you have for your food... wow... ❤️
Thank you very much chef for the hard work you always do, I love this kind of content keep going please I'd like to see more videos like this look forward to seeing it
Thanks for the videos even on my days off I still can't get away from the kitchen. Nice duavua knife too. Nice to see other cooks and chefs tools
You hit youtube gold with these style videos keep em coming chef.
Love how they all keep their individual stations clean. Goes to show how much professional they are.
"UAV online?" Classic 😆
Absolutely loving the pov videos .❤️
i appreciate these pov’s. somehow all the sounds help me focus. thanks 🤙🏾
haha i work in kitchens i agree. i do feeling a calming sense of focus in me hearing these sounds lmao
Totally addicted to these POV videos, as someone just starting out in the industry, this is really interesting.
Thank you for these POV videos! I recently just got promoted to a leadership role in the kitchen (first time). Your videos help a ton when it comes to learning and improvement. Great work!
good luck dude!
Superb! Cohesion, timing, communication that is a good run on a station and is clean as you go! Plus checks and balances. Top, just top service! See you in March. I look forward to it!
YES another one
Absolutely love these, keep em coming! :)
This was awesome. Great chef who knows how to run a grill.
Thats why i love being a chef! Everday You learn and gain new something in the kitchen❤❤
Takes me back to my line cook days in my early 20s, manning the grill all by myself on a busy Saturday night... only difference is this kitchen runs smoothly!
I like the guy saying "Flavor!" like it's a spell and appreciation at the same time.
Man this is soothing and brings back all the stress lol. AND THE DAMN PRINTER NOISE so nostalgic
This is the type of kitchen I'd wanna work at. Everyone is responsible for their own section and one guy basically doesn't have to do the dishes from start to finish. One guy cooks meat and one does one part and ect. I love it
Good job chef! The videos are amazing, keep up the great work
I love these so much.
Dishes next pls!
I’m a head chef myself and I love these videos love the insight to your kitchen. It’s amazing
I’m a chef 16 years , love these videos chef keep it up 👍👍👍
Absolutely LOVE the cleaniness!!!
One chef to another love watching outher chef work
I just finished service and am watching this now. My GF thinks I'm crazy, I told her she should meet the brigade 😆
@Jimmy2Shoes haha you were good. Love how you wash your hands 20,000 times lol
I live in America and this kitchen is where I want and need to be. I love these videos
There really are alot of handwashing station's back there, I thought maybe 1 or 2. I've never worked in a kitchen before so these videos have tought me so much, its awsome I love them.
Thanks for the upload! The best.
These vids are like therapy for some reason. Just peaceful
Yes I love all the pov videos, love watching while I eat.
A new POV video, cheers guys!
your kitchen looks so amazing
Love watching thanks so much
I love those videos. Im not a professionnal Cook but i find that captivating
You HAVE to make WAY more videos of your place. IT IS SO AWESOME!
As a Chef myself. Busier the better just clean after yourself and pressure is your best friend! (My head chef told me) Great videos as always Chefs!
Love these! Keep em comin
I am also one of the many others here that are hooked to these types of videos, for some reason I can't explain well, I really like to watch these pov videos.
This is absolute magic.
This channel is blowing up. I've been watching it every night.
I’d love to see more from the production kitchen, the full journey of any ingredient
Been waiting for another of these! Love these insights!!!
Can we get one from your sommelier recommending wines for customers or just how they operate for service?
And then one from a waiter/waitress?
Laughing, chatting, and Uav online😭. I love the pace of this kitchen everyone has there own station but you can see how well they work together the communication is spot on they keep one another accountable and hand washing and station cleanliness is spot on. Always wiping, hand washing and communicating. A symphony 👨🏽🍳
Love these POV vids. Need more expo POVs!
i dont know why i find this so enjoyable to watch, but it really is.
Would love to see a video explaining the equipment for the stations and the mis en place.
Amazing vid again, plz many more pov
I had one of those thermostats and my maw stuck it in the dishwasher 😂. Love the videos keep em coming
I was curious of what that drawer is that is holding all that cooked meat near the bottom? Love these videos!!
love the fact the cook is continually washing his hands and cleaning..awesome job..i want to hire him
Nice work. I noticed the knife doesn't get wiped between slicing different meats. Is this not required?
Has to be done but washing hands that often really dries out and irritates the skin to the point they crack. Especially on the knuckles. That said you are fortunate to work in a kitchen that well equipped and full of pros. I enjoy watching (and critiquing) your kitchen and look forward to more stuff from you guys. Cheers
your videos are incredible
Nice state of the art kitchen, lots of help and cooks man, i used to do three time as much duties with older kitchens…
I cannot get enough of these videos. Everyone in the kitchen should be wearing them. You get several videos per night, pick the best POV's to post. post one per day. You get my views every day...
They’re horrible to wear, you’d have staff leaving left right and Centre haha not to mention the time to review them all
@@whatthemoondoes3568 I mean obviously you do it with chefs who are conformable with it and rewarding them for them for participating in something that brings value to the business.
You don't have to watch every moment of every video, you watch chunks, identify those who are entertaining to watch, and building a system around this. Sure it's not easy, it takes time, but I know the one place on my list to visit when I go to London is fallow...
No
Can we also have a POV during cleaning time, chef? People can really learn a lot watching these videos, great stuff
Would like to see the two stations on either side of where you two expo. Cheers.
Fabulous!! Fascinating!! 🙂
Always watch one of these videos before cooking dinner for the night :D
Thank you Chef.
This is like XXX-rated stuff for me. Love it to bits! Thanks for doing these and blessings from Finland
Yessir
Clean as you Go! I like it mate. Keep it up!
Thanks for the content !
I don’t understand why you check the temperature of the beef in the drawer ? Why you are keeping them in the oven after drawer ?
Man
Lovely video
Always waiting for a new upload!!!!!!!
Can’t wait to work in a kitchen like this in London. Chef life is truly fulfilling, for me at least 😂
What does the oven with the blue looking light do in this video? Is it a broiler?
Living in Vegas, I can appreciate your work. Just wish you had more space.
Thanks. This is helping . Ima have a sani bucket nearby to always clean after every steak
Fascinating. However, notice that the drawers are full of pre-prepared meat. Who does it and how?? Also all the sauces/dips/additions are all in place. How and by whom. Interested for a novice. Would make an interesting video of how it all happens.....
I love how you cook the meat and then have that drawer to rest them in. Looks very streamlined.
Pretty much all professional kitchens have a alto-shaam. Tickets come in, cook the meat to temp and let them rest until the order is called. Prevents waiting time and increases quality.
@@fvrs3411 so that’s an alto-shaam… i actually work in kitchens for a living but not anything to this scale so I’ve never used an alto-shaam but have heard about them. Very cool.
@@fvrs3411 how will they know which steak is at which doneness?
@@gold3thresh536 With practice, by touch checking for firmness you can tell rare/medium rare/medium, etc.
@@fvrs3411Just say all high class restaurants have this
11:53 and a bunch of other times in the video.
Can someone explain the box thing he keeps putting the meat into after he grills it? Is it just resting in there, or is it an actual oven?
I'm just confused with the 10 steaks in that drawer thing.
Those resting drawers are awesome.
Every home kitchen should have a drawer of warm, charred meats. ❤
Love ur videos chef 🙌🏿🔥💨
How did u come up with the idea for the grilled cods head
Everytime I see it i get excited lol
Impressive job guys 👏
I was a chef for a number of years it’s a tough and aggressive environment at times these guys make it look easy .
The problem is, there are a lot of unlikeable cunts in positions of power in the chefing world. For every good place, in terms of work environment, there are probably hundreds that are not good.
This kitchen is amazing ; I would love to dine at your fine restaurant ! 😊
can you do a POV of end of the service routine? like how do you clean such a big kitchen, re-order and such?
The re order must be something else, they have to use so many providers imo, cleaning has to be ultra quick with a floor like this and their station being clean all the time, plus the fact theres so much staff
@@mathieuaf25 it's not just about cleaning you know? I also have to put away eventual leftovers, eventually prepare stuff for the next day etc.
@@dirtysouth693 100%, you have to wrap everything in as small a container as it can fit in, and you usually only list the prep you have to do, as a cook closing is usually quick but the longest is def scrubbing
love the videos
It's crazy how much (team) work is involved
Another banger! 🔥🔥
Awesome job 😊
Awesome as always, makes me want to change my career 😅. Greetings from Germany
Can you explain how the grill section works?
It looks like the larger pieces of meat are 'pre-cooked' and placed in the resting draw for when that cut gets ordered? Is this down to efficiency?
Love the channel, looking to visit soon!
Meat have to rest before being served to customers. Especially beef.
Its not resting draw. This draw have around 55 degrees in there. Which is medium rare.
With this setup looks like they sear the protein (get caramelisation on the outside of the protein) chuck it in the oven until just below where they want it and then rest it in a resting draw (like a warm place that keeps temps above 45-50c, you don't want too hot as it will overcook meat, and too cold will be unpleasant when eating). Ideally rest meat for the length of the cook, e.g if it takes 5 minutes to cook, you rest it for 5 minutes, if it's a big joint and takes 1/2 an hour, you rest it for 1/2 an hour.
More videos like this one please!
learnt some new tips from this
After he temped the meat and put it in the drawer what was that drawer? strictly for resting?
hi there, thanks for sharing! im just wondering what temp is the hotbox? thanks
so talent, much wow
This is my bedtime ASMR honestly
are those drawers kind of hot box? do they keep the temperature warm for all those steaks ?