POV: Mayhem During Sunday Lunch Rush (Head Chef)
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- Опубліковано 10 тра 2023
- Head chef Will steadies the ship during the lunch rush on a Sunday at Fallow. Our famous roast attracts customers from all over and its always a busy service.
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter - Навчання та стиль
I spend 12 hours a day in a kitchen, come home, then spend 45 minutes watching your videos, wishing I could be the one sending those gorgeous plates out. One day.
its me right now haha
Bro fr. Why the fuck do we do this. 11 hours today and back in tomorrow morning. This shit is relaxing, I can't lie
@@0ElectricWizard that means we took the right job in our life
@Dont read replies hilarious. This is how all kitchens work mate. That's how they serve so many people at once.
@Dont read replies lol good one
I like how he always praises the team inbetween or only gives short detailed corrections, no yelling.
This aspect of a professional kitchen is what has always intimidated me the most.
Managing all of these tables and orders and working the pass just makes my mind boggle. Timing drops and managing your cooks to ensure everything comes together at the right time… I can barely keep up.
Big respect.
a cook is only in america .. in uk we say chefs !
Funny, from these videos, I've gathered that most of the time, the dishes go out as they're ready at Fallow. There does appear to be some effort to fire at the same time, and sometimes the dishes wait at the pass a bit of time, but it doesn't seem to be absolutely critical that all dishes arrive at exactly the same time as it would be at other restaurants. (Indeed, the menu reads that all dishes are served for the table to share, which reduces the pressure to serve everyone at the same time.) I have taken note that sometimes the ticket will request all at the same time; unsure if that's to ensure starters and mains are at the same time or what.
It's great, organised chaos.
I once did the shift alone, it becomes easy you do it almost on auto pilot. ((Not as high end as this food)) but wonderful none the less.
Great job!! Just a few mishaps we all do. The mishaps seem to be more food not fewer. Hell we all can deal with that. Really appreciate the communication.
Wish I had a drawer of Yorkshire puddings
I just thought to myself, I said "self, it would be great to have another Fallow video." and here you are!
Me too 😂❤
KEEP THEM COMING FALLOW
‼️ ‼️ ‼️ ‼️
Love your words of support to your team throughout the service. Reinforcing your team and reminding them that they’re doing well. That’s so important.
no grown man needs another grown man to tell them they’re doing well. Any man will know that they’re killing it
@@thesoul2sqeeze i mean it _is_ nice, but your bosses job isn’t to be nice, it’s to make sure shit gets done. Any man that cant perform unless they get gold stars or told they’re a “good boy” is no real man
@@thesoul2sqeeze yea that reply is useless and does nothing. just do your job and shut up
@@brownie3454you don't know jack shit about being man lmao
@@brownie3454 Its not about necessity, its about spreading positivity which again creates motivation. I mean why not tell someone they are doing good if you as a head chef genuinely think they are working good? Why keep it for yourself?
Very professional. Calm but firm. You seem like a natural leader.
Great to see a restaurant giving a decent amount of roast spuds for a change
I love the longer vlogs xx carry on I suffer with agoraphobia and so don't get out...these vlogs put me in your restaurant ❤
I'm obsessed with your videos! I keep rewatching them and I get very excited when a new one comes out. Thank you so much! Love from Canada!
Wow those roast meals look amazing. I'm so glad I came across this channel.
I could (and do) watch this stuff all day long
good to see how calm and collected u guys keep even in stressful situations.
Just walked by your restaurant near Soho without realizing it. Did it a double take and realized it was the Fallow that all the POVs are from. Was a super cool realization.
Can we get more videos with the nice bartenders? It's so satisfying watching them work!
been binge watching these all day yesterday and get blessed with a new one today, lovely
The guy on carrots was absolutely smashing it on this service, they look so good!
I like how he gave the last two plates a bit more beef. That was honesty right there. The spuds looked unreal
Respect from France ! It’s a pleasure to Watch it !
I must thank you on behalf of the world for putting a Yorkshire Pudding with every roast and not just the beef roast 🤣👍❤️
Delicious looking food. Great portions. No fussy tweezer food here. High end yet rustic and comforting looking vittles 💖
Stuff like this inspires me to be a better cook. I love cooking form my family and I’m always making new dishes. They love them. But watching this reminds me I need to step my game up!
Fallow... like chef reality, but real.
Just love this: no fluf, 100% huff.
That Sunday lunch looks amazing! Keep up the great work chef!
Love these service vids keep them coming !
Yes! More long fast pace service!!!! Really enjoy these videos
I worked my way up to running my own kitchen; these videos are inspiring
Excellent, was lovely to hear how happy they are to get the positive feedback. I always say, if it's the best you've had, let them know.
looks like my sundays every week as i am a chef of 35 yrs . but i must say them yorkies look damn good great job guys well done .i am impressed how calm ur service is great job very professional.
Love the 'muscle memory' in wiping things down and so on... just all seems natural and controlled without putting any effort in. Def want some of that rump... and venison... and everything else. Need to get me and the Mrs in there next time we are down that way
The greens and carrots look AMAZING, heard what the fellow at one of the tables that was American, and you said he’s used to grain fed beef; I disagree he’s just not used to a rump steak, or as we call it in the States top sirloin!! He was prolly thinking he’d get a cut from a prime rib, which is very typical for an American restaurant of the same caliber; the use the whole animal philosophy is still catching on here
i’d love to see the prep for all this. 😍
basement prep kitchen mate. that keeps the upper going !
@@capcyvasile I wish they’d film a video of the prep that went into this service.
@@Niro817 they have some prep videos like breaking down whole venison and bunch of other stuff
Mesmerised by these videos - one thing I've appreciated is the chef isn't stingy with the portion sizes. Sucks going out to a restaurant and stopping off at a Maccas on the way home.
Greetings from Italy guys! You're doing great, keep pushing!
Just came home from working the pass on a mayhem Saturday evening and the first thing I do is watch this lol. Puts my workplace in a different perspective.
Somehow this is so relaxing. Also as roasts go, this looks pretty decent.
amidst all the noise, my brain is deciding the ticket printer is the loudest noise in that building
Love those portions, that's a real feed.
damn i wanna see the dish washers perspective. the never ending pots and pans coming in. sounds liike hell
I could manage 100 tickets to the tea. From the pass to having my guys drop and cook what i wanted at the exact time to plate it. I just loved that part of the rush! Multi tasking 20 things at once in your brain. And constantly thinking 10 stepa ahead
Amazing work chefs 💪🏻🙌🏻, thanks for sharing, greetings from Chile 👨🍳🔥💥
I just had lunch but your videos make me hungry. Cheers from Brazil!
Yesssss!! Another Fallow Video 👍🏼👍🏼👍🏼👍🏼
Omg how I miss my Aunts Sunday Roast, with Yorkshire Pudding. Looks amazing!!!
Well played chefs smooth service well done 👍
Daamn guys slaying once more. And full menu PLUS sunday roast? Fucking hell, grinding it!
So frustrating with my OCD going bananas when he had one carrot left in the pan & binned it rather than give someone an extra, nearly drove me crackers
those carrots looked insane!
god bless the bottemless pan of yorkies
Counting the minutes until I leave work, and here I am left STARVING. Dammit!
Great work!! Communication is awesome.Mishaps was more food than fewer. I guess is good.
Im a contract caterer which for those you dont know means i cook to exact numbers and a much smaller set menu for big events, weddings, conferences. We sometimes have 250-300 plates going out at the exact same time and our pass is just a mountain of plates, which can be hectic. However i have mad respect for anyone who can command a to-order pass this efficiently, soo many different aspects and timings going through your head at once.
man I watch you during the month of Ramadan while I am fasting
Most important love the hand washes throughout the stations. Normal restaurants don’t have a clue
That roast looks delicious chef
will be coming soon - amazing!
Beautiful rare roast. Damn, I’m hungry now.
Great job!
❤❤❤ GREAT TEAM WORK .... FROM ITALY ,WIHT LOVE ! !!
Those Yorkies are stunning chef
Process is top notch, must say, I know ita easy to nail a good spud, but those roasties look effing unreal everytime lads. Good work.
a pov about family meal would be awesome!
Video on the roasties chef, they look superb
24:04 you literally chucked out the best piece of carrot!
Awesome yall!
man I wish you guys would make some in the states would be amazing
is the gravy served on the side? love the videos!
Food looks AMAZING! If I ever make the trip across the pond, I’m definitely visiting y’all!! Loved working the expo line back in the day! Get to be hands on with everything that goes out to the people!! Good stuff!
Love the videos! Though would it be possible for more Pastry videos as well.
Recommended by YT this morning - new sub here now! 🤗
34 years ago,i did a three year training to become a professionell cook in a two star restaurant in southwest germany,at the beautiful lake constance,next to the border to switzerland.even we had to work 10-12 hours a day,it was one of the greatest times of my life (and it was never that calm during service hours like in this video)!!!
one question though: the service employees aren't using any cloth for the plates to carry.are the plates not heated up?
how did you get started? did you go culinary school??
Is there a Yorkshire pudding bakery built under the pass? Its always filled to the brim when he gets them...😅🙃
I'm so petty I'd be mad if I didn't get the plate with the 3 carrots 😂
haha I'm not the only one that noticed then ;)
@Nicolai Martin hey family we must be cousins lol
I think it's because most were big, but the plate with three has 2 x smaller ones :D
NGL kinda wanna move to London just to work in Fallow 😂
Patiently waiting for the next upload
this looks so good
Find it funny how when youre serving the spuds one hand picks them up but the other one has to be with the thongs😂
Just for speed
@@disispaddy ah but I feel like just using both your hands would nearly be quicker than one with the thongs
@ryanosullivan7628 Absolutely but realistically, it's already in his hands from picking up proteins, veggies etc
Hello chefs, cdp here from Australia. What pencils do you use for marking dockets? They are so dark (hate taking the lid off a sharpie during service!!)
He is using normal sharpies but as luck would have it there is a sharpie variant called RT marker (name might differ in your area) that has a retractable tip like a normal clickie ballpoint pen. Other nice pens are those that are used in trades. Basically a marker with a sheath that functions like a cap and a belt clip for quick and easy one hand use.
love the vidoes! could you do another video on prep ASMR or trying out a new dish?
I miss doing kitchen work back in the UK.
COVID took my dreams of a sponsorship VISA away. At least i have these POV's.
I remember these days sunday rush, easter sunday,mothers day would be chaos'... used to have a lot of culinary school graduates walk out because thay never prepared to handle stress like this in a kitche.
I cooked in a fine dining restaurant; Sunday was always very challanging !
Hard work working in a busy kitchen on Sunday
Good lord that's a lot of food on those plates.
I've been watching so many damn videos, I'm part of the crew, mate. I know where everything is, I know what each action requires. I'mma work there.
Chef, what exactly are the 3 Purees you are putting on the plates; im guessing the Pork is Apple but how about the Vension and Beef? Awesome service, you guys always smash it :)
Love your videos, would also love a different perspective during your rushes. Maybe a employee willing to have a cam and show his station and how they do things!
I could watch this all day 😀
Communication nice
the portions on those dishes are mad
1. Get the plates with the right sides.
2. Get them to the correct tables.
Took her long enough to take table 21
Definitely value for money with those roast diners, honking portions.
nice job, sir
Beautiful food and service like clockwork. Can i ask how the beef's kept so pink for serving? Kept in a water bath/sliced to order?
Strong sear initially, then placed into warming oven below meat chef's station, but only enough to cook it slightly further, not remove pinkness. Then when brought to head chef, if slightly under, placed under grill to finish before calling for service. Seems to be cooked en route to and including ending with head chef.
@@luapseirffej interesting. We currently regen meat on a tray in the oven but it's easy to overdo if you miss it for a few seconds. I don't quite have the equipment or manpower to cook my meat on the day, always looking for ways to improve my roasts though!
Just curious…do diners get gravy at the table ? I need gravy on my Yorkshire pudding…😔
Certainly have a better appreciation for how hard the staff work. Curious, why do orders for the same table go out at different times instead of together?
How are there unending yorkshire puddings under the counter? lol. I never see it refilled
hello i was wondering how sharp your knifes is, on how high of a grit on whetstones do you sharpen them on up to 5-8k with leather stropping on 15° or 20° ? i usually sharpen for 22° for having the longest lasting edge :) would love to see a chef use a knife sharpned on grit 10k mirror polish with stropping :)