Chefs Review Restaurant Scenes From Films

Jack and Will from Fallow break down restaurant scenes from films. We watch Hulu's The Bear, Stephen Graham in Boiling Point, and the absolute classic, Ratatouille.
VIDEO CHAPTERS
00:00 - Intro
00:13 - The Bear
01:46 - Boiling Point
03:55 - Ratatouille
• • • • • • • •
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowW...
Book a Table: bit.ly/FallowB...
Instagram: bit.ly/FallowI...
Twitter: bit.ly/FallowT...

[@KS-xk2so]

Whoever picked the clip for the Bear really did the show a disservice. It's got dozens of more interesting, and accurate, scenes you could've watched. One of its main producers is a chef, its been pretty wildly regarded as very accurate overall.

[@spicyprawns8675]

Thank you for saying what I was thinking.. That scene needed more context

[@lindseyfrancesco4]

I'm a line cook and I can't watch that show because it's too close to reality and gives me anxiety

[@kbob9625]

Agreed, that was one of the more fantastical and hyperbolic scenes to really drive home the point. There were much better scenes to pull from.

[@ginaC53]

I love how ratatouille has the best representation and is even relatable for them. "It's every young chef's dream" - they even had a ratatouille moment looking at the kitchen.

[@NajidHajee]

Definitely got to give the The Bear a proper watch through. Those lows and highs you talk about in the end are depicted brilliantly. The scene you watched was just a short flashback, the meat of the show takes place in a sandwich shop.

[@justinsimaluk314]

And it's also completely dramatized for TV and really not realistic at all. The parts of it that are very real are the ones outside of the kitchen like passing out on the couch watching KZbin food shows

[@billybob4159]

@@justinsimaluk314idk

[@patrickherold3068]

Wrong scene in "the bear"! that was a dream sequence/flash back that was overdramatized to play into his tortured psyche. The parts in the "original beef" restaurant are very spot on.

[@choke9270]

Boiling point is a great drama boys. It’s not all like that scene there though. But it’s all filmed in one shot. Very good watch. 👍

[@frozencloudzzful]

I will say as someone who worked in a kitchen, the bear is realistic. Glad its unrealistic to them, but believe me when i say there are some people out there like that.

[@JagoBridgland]

Great video! There seems to be a lot of kitchen based series / films out at the moment which I’m loving! The bear is genuinely amazing. I agree with the view on the old school style kitchens. I believe nowadays a Michelin star must only be worthy if the experience of the diners AND staff is considered. If staff are being bullied behind the scenes to get that Michelin star then they shouldn’t get it. Noticed a massive change in recent years with these modern open kitchen style restaurants, I think it’s great for the staffs mental health! More arm round the shoulder approach than pointing the finger

[@FallowLondon]

Excellent points Jago, we agree wholeheartedly!

[@JPMANNU]

Keep these videos coming.

[@THErealOGse]

100% I graduated culinary school in 2003 at 17. I was out of the industry by 2009. I think had the environment been better and the work life balance as well I probably would have lasted longer. BTW when I come to London I'll be eating at your establishment!

[@SJ-gc8mw]

I have never run a service where everyone is shouting at each other. It simply wouldn't be tolerated by me or my employees. As a head chef/owner I design the menu to be executed with the proper amount of kitchen staff when the restaurant is full. My manager out front takes the reservations and stagers them so we aren't bombarded with orders all at the same time. It's as simple as that and we maintain a professional attitude at all times. If and when we get in the shit we are all able to maneuver like a well oiled basketball team. Proper communication is essential and there has never been a situation that I couldn't resolve. I have seen practically every TV show and movie about professional kitchens and rarely are they depicted accurately. One thing they hardly ever show is the kitchen laughing and having a good time. When you spend 14 to 16 hours a day together in a hot kitchen you better have a good sense of humour or you will never last. Great videos by the way. I love the service videos you guys are doing. They remind me of my restaurant which is also an open kitchen. Nobody is shouting in an open kitchen. I think people have seen way to much of Hell's Kitchen and gotten the wrong idea about restaurant kitchens.

[@Godlynessinate]

I worked in a restaurant where the head chef was insane and would scream at all of us, including the front of house lol, but that was one place and one chef, the others were chill

[@DH_Artist]

Fr just cause these guys never experienced that doesn’t mean there aren’t some nightmare head chefs out there. Look at Marco Pierre White back when he had Harveys 😂

[@tsminnal]

Cousin, you're doing great. Just keep it up. The Bear!

[@patrickbryananonuevo8271]

We're all professionally obligated to sat Ratatouille is our favorite movie and "Be Our Guest" from Beauty & The Beast is our favorite song.

[@blaircampbell6025]

You guys are awesome. I've got the T shirt (literally, the cod head one) and have eaten with you and love what you do. Makes me want to cook all the time. Keep at it. 🙂

[@markbernard8312]

When I was cooking the one thing that would get me through was a saying "its only food chef its not the end of the world"

[@MrAgbxl]

The Bear has more people in the kitchen than in the restaurant

[@Chzydawg]

That’s not as uncommon as you think. Less so now with the death of the stage position (chefs that either work for free, or even some pay to work), but restaurants like Noma, El Bulli, 11 Madison at the peaks of their power would have had at least 1 to 1 staff to customer ratio, often it even goes higher.

[@MrAgbxl]

The Bear serves focaccia and steaks@@Chzydawg

[@richieh2006]

Guys, please could you do a video reviewing 'Burnt'? It's one of my favourite films of all time.

[@evernautical]

Interesting. I love all 3 films for different reasons - Ratatouille is pure fantasy but with a foot in the real world - certainly with the Critic :) Boiling Point and Bear give me palpitations but both are very accurate in places.The clip from BP you highlighted is supposed to show how out of control things have got which is why Chef is hiding away. Ultimately, they have to amp up the drama to be exciting to watch. Great work btw.

[@Someloke8895]

It goes for bar work too. If you can gel with your team/bar mates, and you can get that rhythm gong you'll smash out drinks and service perfectly. But if that 1 complaint or person goes down it's all hands on deck to try and restart. I've worked Bars/Pubs/Restaurants on and off for over a decade. Some great teams, great people, some not so great, some you're just like "no!

[@lepadus7926]

I’m quoting or rather summarizing what Anthony Bourdain said once in an interview. “Culinary schools should explain to future students what they are getting into before they take out a student loan…when you graduate you will make close to minimum wage, the job is hard, ruthless, and chaotic. You will not make it onto Food Network, you will sacrifice all human relationships outside the restaurant, you will give up any sense of a normal life….Is this the life for you?” *interviewer and crowd burst out into laughter, because the thought of doing that is insane, but this is the life of most chefs and why most chefs are always on edge. I can attest to this in every way.

[@Fatsimbacat]

It's called Boiling Point, it's a film it's entertainment, if they filmed your well run restaurant it would be called Boring Point and that wouldn't be a great film but is probably the restaurant you'd want to go to for food....

[@lukedaley17]

Glad you included The Bear. Been watching both seasons.

[@shadeau6]

Ratatouille:No cut glove😒🤨😂

[@jokay3732]

Chef Rick Bayless also had a bad reaction to “The Bear” the kitchen environment definitely evolves to a much more cohesive one as the show progressives but it is hampered by a drama in the background. Def worth getting deeper into. Especially to check out some top tier Chicago places as well.

[@nemesisc8341]

I watched the 1st episode the other day and I have to say it was very accurate the nitty gritty and techniques was very old school,the clip they just watched I’m assuming he’s headed the Michelin route and it started getting silly but I trained 15 years ago in the old school shouting area and I’d say bear showed more classic techniques I thought it was one of the most realistic accurate things I seen but saying that I only watched 30 mins of it

[@alexbenitez-mena7372]

You guys are awesome! Would love to work in a kitchen like yours 😂 cheers

[@MidnightMusings948]

How is Hannibal with Hugh Dancy and Mads Mikkelsen Norton here for a dark twist

[@dandy90]

Cool video. People think toxic behavior is normal in kitchens. I wish that stereotype will die.

[@IvanMarisavljevic]

i wish i can work in such restaurant with such amazing people.i wish was allways to work in london like great british chefs marco piere white end gordan ramsey

[@solarbuckler8808]

Been watching you for over a year now !! I would love to know where you trained and how you got into cooking? All the best Solar 🤘

[@JigsawCode36]

Thanks for the video, chefs!

[@FallowLondon]

Our pleasure!

[@Jemzi007]

why choose a scene from The Bear that is supposed to be an exaggeration as it's a dream sequence

[@What1drink]

Do the intro for eat drink man woman most amazing cooking scene in a film ever

[@DizzyBusy]

And the daughter making that pancake(?) at the end by tapping the dough on the pan. I still don't know what that was, but I want to try it!

[@rosshansenn]

The kitchen he was meant to be working in “the bear” was NOMA Copenhagen

[@Masshorde]

Nah, it's meant to be New York in that scene. He talks later about throwing up before work due to anxiety.

[@lugaretzia]

Ratatouille had Thomas Keller as a consultant

[@nemesisc8341]

These are completely new age chefs I trained in the shout era it’s completely changed times change and this how it’s done now ,it’s always been like a family and even what they are wearing just shows change but we all want the best result which is the customer happy

[@alexyu1236]

0:34 lol always why 😂 I should try that just respond why to everything. It’s snowing!!!! Why!

[@mattiafrancescobruni8318]

Nice video - kitchen are hopefully changing from being a scorching hell (90s) with fumes and devils to something more human. I have to say some still thinks that if you have been bullied it is alright to bully other people too, but that need to change - it is not what has always been and it won’t help anyone. So many place in London still work that way, even in 5 star hotel.

[@ImpossibleCreaturesClassic]

Do Burnt next. Best cooking film

[@abrielrobertsson4160]

Honestly, people who think chefs who shout and insult their employees are amazing, they're not. They're horrible human beings with daddy issues. People need positive reinforcement and to be taught how to spot their mistakes and fix them. That's how they develop.

[@Chzydawg]

There are different personalities in kitchens, its like running a sports team, you need to engage different staff in different ways. Some people benefit from a bollocking, others need positive reinforcement and some you just need to leave alone. There is no easy way to do it, you have to learn your employees and figure out the best way to motivate them.

[@devonfitz5760]

It's quite obvious jack is on the coke 😂

[@hellosheila]

If you want to see a stunningly accurate depiction of the vast majority of restaurants (and I've worked in all types), watch Waiting, starring Ryan Reynolds.

[@acouelfoly]

Ok, I understood only a third of what the guy on the right was saying. You made the French guy take some aspirin. Happy ?

[@jadynmanning6558]

Hey guys I am learning to be a chef at college rn working on my basic skills whilst working as a trainee chef. But alot of the time I'm not really beaung taught anything and they treat me as if I should know already even though I've been at this for only 6 months. And they always talk and act like alot of these films. There's alot of division between events chefs and pav(cafe) chefs and alot of talking behind eachothers backs. I wanted to be a chef becasue i enjoyed it and it was something i felt passionate about and made me want to get to work but now i feel im losing that passion. I don't want to give up on my dream and I refuse to be treated with no respect just becasue im learing something they have known for years. Would you suggest for my career to progress that I move on and find a apprenticeship or stick with it and go for another year at college.

[@trevorschwartz1772]

don’t give up just cause other people suck. you got this. keep pushing!! take what is yours

[@winstonmarselino2118]

I was in the same position as you before. i was even being blamed for what the staff did wrong as well. But i believe that you should not give up your passion as i still have a belief that not all kitchen environment are full off people that are egoistic and prideful

[@blackferdinand2260]

Listen - it’s not your fault. I too was in your position, but here’s the thing that others have made points, it’s the people who suck. I left and have worked in 3 michiln restaurants and good unstarred restaurants and I’ve enjoyed it. Remember - if it hurts just walk away, honest to god truth in every situation. Find a different place or go to an actual restaurant. A good chef or fellow commis will always help you because they were once in your shoes. I’m 21. I’m still learning, a student, but I know what I know because I was with people I enjoyed working with. If I didn’t like them, I just left. Fuck it - it’s our life. Only live the parts that are worth living.

[@shadow_realm47]

Passion is fine but you have to endure the tough bits in any professional setting. If you whimper out at the first sight of trouble you weren't meant for it. You have to be displined when you're not feeling good and you have strive to do more than expected if you wanna go up the ranks, that's how you get promoted, you have to do well at your job and know how to do everyone else's jobs.

[@perfectplates]

Great content lads

[@jonnyanderson2271]

I never plan to own my own restaurant but if I did I’d do my best that my chefs would work 8 to 10 hours a day, no more, try to get decent pay and be treat respectfully.

[@aj231290]

What chef tops do you guys wear? I need some!

[@LS-qt1st]

Another question.. Your work uniform the shirts you got on you in the clip... Where can i get hold of those.. for a babershop.

[@bena7678]

Should watch burnt

[@ivojoeldomingues5527]

chefs and the one arm tattoo

[@lloydunderwood86]

Is the chef to the right drunk? ^^ I think he's trying hard to play sober here. Did well though

[@DT-ml3hf]

My least favourite example of this is Burnt.

[@lukebellamy3057]

My Dudes. Can we address the elephant in the room? The elephant is a rat in the kitchen. So good to know that you don't relate to that experience

[@FallowLondon]

😂 We at Fallow unequivocally condemn the presence of rats in any kitchen, especially anthropomorphised vermin using kitchen staff as a puppet for their own culinary dreams.

[@zloychechen5150]

@@FallowLondon nice try, rodent.

[@shadow_realm47]

@@FallowLondon we're onto you now 👀

[@joelove9424]

The Bear is totally ridiculous. It's a sandwich shop. No way would they need that many staff or that much intensity.

[@rkozzy369]

Surely all these depictions of awful kitchen working environments come from Gordon Ramsey. You only have to watch “Boiling Point” from 1998, he speaks to his staff like shit. And that’s not even including any of the other more dramatised shows like kitchen nightmares. So aren’t they at least somewhat accurate?

[@DrGodzirra]

they picked the cringiest clip from the Bear. As a former chef the show has a few hiccups but for the most part is a 10/10. It has many scenes that are spot on, and maybe some technical exaggerations , it does a great job at evoking the emotions felt.