POV: Chef Grilling at Top London Restaurant

[@Televiggen]

Can we get a full cleaning the kitchen after service video? LOVE to sea how other kitchens do their takedowns ;)

[@WhiteGussy]

Agreed

[@bavvaroisjoestar]

YESS YESSSS

[@odischeese21]

Y'all don't need to see anything.

[@Midheaven616]

@@odischeese21🤨tf?

[@odischeese21]

@@Midheaven616 kitchen very clean. Always. Cooks do great job cleaning. Spotless. That’s all you need to know 👍

[@andrewmatthews3199]

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!

[@00dreamer00]

Facts

[@karadan100]

I just love the noise. Hectic but ordered.

[@Mmmmmagic]

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!

[@alanmyr1507]

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

[@d1want34]

​@@alanmyr1507 maybe they've got the experience before and now they're at the top

[@Mikail48.]

Because of thia i love to work İn the Reataurant

[@ojtiv]

@@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.

[@CollinsHD]

@@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.

[@japlaysgames4981]

Love these videos, gives me a whole new appreciation for what goes on in the kitchens that keep us fed!

[@lukeb9282]

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!

[@therabidscorpion]

From these videos, I've learned that I could never be quick enough on my feet to work in a kitchen lol

[@joebenson528]

I don't appreciate the sanitizer all over the meat.

[@Endrence801]

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!

[@Weavemoss]

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!

[@ryanowns5]

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?

[@ryannebrich9869]

Never let your disabilities get the best of you and good luck

[@CTA2AD]

@@ryannebrich9869 well if he can't walk he can't be a chef idiot

[@CTA2AD]

@@ryannebrich9869 you obviously don't have disabilities bc of ur stupid fkn answer

[@samuelhodil1458]

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.

[@subressor1]

Special request to see a POV of your pastry/desserts section! Keep the POV vids coming :)

[@sweetpatate2729]

That would be great

[@TPGGGG__]

Love how they all keep their individual stations clean. Goes to show how much professional they are.

[@KrispiNuggets]

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!!!!!

[@john80944]

I like the guy saying "Flavor!" like it's a spell and appreciation at the same time.

[@UntitledKirk]

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!

[@weirdbeardzz]

Love the flow...calm before the storm, where it looks under control, then pure controlled chaos bordering on drowning. Then back to easy waters, then next wave. Prep is everything. Worked this style kitchen for 15 years, haven't work a line in 5 years, but I'm transported instantly. I love and hate this content at the same time. Nice work chefs.

[@fabia.claramunt]

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!

[@ronjakirves1500]

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

[@RzTheTree]

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

[@JLOU06]

Totally addicted to these POV videos, as someone just starting out in the industry, this is really interesting.

[@sml1801]

"UAV online?" Classic 😆

[@DonJaKobe]

I had to pause the video and check if anyone else heard that lol

[@thejamboy3556]

“UAV IS ONLINE” “Oui chef”

[@quan6729]

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 👨🏽‍🍳

[@tysonaltevers3653]

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.

[@brndonpaulino]

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!

[@Tdot21]

good luck dude!

[@johnbaldwin143]

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!

[@AnBCHAN]

I live in America and this kitchen is where I want and need to be. I love these videos

[@mouldytaco2853]

I’m a chef 16 years , love these videos chef keep it up 👍👍👍

[@tjpj1919]

You hit youtube gold with these style videos keep em coming chef.

[@pilldickle9983]

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

[@sharky1154]

This was awesome. Great chef who knows how to run a grill.

[@littlevischous]

Man this is soothing and brings back all the stress lol. AND THE DAMN PRINTER NOISE so nostalgic

[@sebastiandanese7471]

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

[@emithen]

Every home kitchen should have a drawer of warm, charred meats. ❤

[@glydstudios5632]

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]

They’re horrible to wear, you’d have staff leaving left right and Centre haha not to mention the time to review them all

[@glydstudios5632]

@@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...

[@getyournekoshere9824]

No

[@thebluejacket6025]

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.

[@Reacon18]

A new POV video, cheers guys!

[@riri-tu5oi]

I love how you cook the meat and then have that drawer to rest them in. Looks very streamlined.

[@fvrs3411]

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.

[@riri-tu5oi]

@@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.

[@gold3thresh536]

@@fvrs3411 how will they know which steak is at which doneness?

[@andyman1701]

@@gold3thresh536 With practice, by touch checking for firmness you can tell rare/medium rare/medium, etc.

[@ayotee3321]

@@fvrs3411Just say all high class restaurants have this

[@kewkabe]

I'm an air traffic controller and this job seems very similar in focus and intensity. It's not difficult, but you have to keep track of five things at once, focus and keep awareness of what's coming up next. I wonder if they get a similar mental rush like we get after a busy session?

[@RowdyLpx]

This channel is blowing up. I've been watching it every night.

[@christianmendoza8107]

Can we also have a POV during cleaning time, chef? People can really learn a lot watching these videos, great stuff

[@Pinch_Of_Random]

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!

[@cj7s.616]

Thats why i love being a chef! Everday You learn and gain new something in the kitchen❤❤

[@WesJSinclair]

I’m a head chef myself and I love these videos love the insight to your kitchen. It’s amazing

[@sloth1490]

After watching these videos, it’s no surprise why food at nice restaurants it’s so expensive because you have so many high-quality chefs/cooks in the same kitchen.

[@whatthemoondoes3568]

They’re paid very poorly, given what they do, to be honest

[@sloth1490]

@@whatthemoondoes3568 ok. I’ve never been in the restaurant industry so I don’t know.

[@apothecurio]

@@sloth1490 it’s definitely a job difficult enough that something like 20$/ hr would be just barely satisfactory. And it’s often always lower then that.

[@RaMZes9722]

@Sloth I work in it for 7 years now. And he's right, it's underpaid job

[@vesania-4301]

Sadly, hospitality cooks/chefs are insanely underpaid for the insane amount of work they have to do. So glad I got out of the line of work.

[@vinegarjoe9706]

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.....

[@anubhavsrimani1267]

Loving these videos.... The dedication you have for your food... wow... ❤️

[@qkwnwkw]

I can just hear Gordon Ramsay say "Josh!!!!!! Come here you. Just touch that touch it!!! IT'S RAW!!!!!!!"

[@joe92c]

I had one of those thermostats and my maw stuck it in the dishwasher 😂. Love the videos keep em coming

[@CO.Boynton]

One chef to another love watching outher chef work

[@jimmy2shoes75]

I just finished service and am watching this now. My GF thinks I'm crazy, I told her she should meet the brigade 😆

[@CO.Boynton]

@Jimmy2Shoes haha you were good. Love how you wash your hands 20,000 times lol

[@karlgerhardt9711]

Cool video. Anyone else surprised by the lathering of oil before and after cooking a steak? Maybe it's butter?

[@gaudacheese125]

These vids are like therapy for some reason. Just peaceful

[@apokw]

This is like XXX-rated stuff for me. Love it to bits! Thanks for doing these and blessings from Finland

[@iamslf]

i appreciate these pov’s. somehow all the sounds help me focus. thanks 🤙🏾

[@6sharks]

haha i work in kitchens i agree. i do feeling a calming sense of focus in me hearing these sounds lmao

[@emiliostamboliyski2273]

Can’t wait to work in a kitchen like this in London. Chef life is truly fulfilling, for me at least 😂

[@bandbam9587]

Bro is a menace in the kitchen with those black air forces

[@patrickbryananonuevo8271]

Would love to see a video explaining the equipment for the stations and the mis en place.

[@Olllie]

Nice work. I noticed the knife doesn't get wiped between slicing different meats. Is this not required?

[@thelingletingle]

Was anyone else just invested in that giant honking steak that seemed to take forever to cook?

[@flipballaz93]

I envy them haha so many chefs in each section , me always alone doing larder grill staff food and pastry section running like a donkey every day

[@eddielove915]

When I worked in kitchens I had a pretty well known chef say if you do more than three motions when slicing you’re squeezing too much juice out of the meat. Never understood why I see so many cooks wiggling their knife into a steak back and forth. All I can think is look at all that juice being squeezed out.

[@laragu007]

When you're not secure enough about the sharpness of your blade that can be a reason from my experience. My sous chef used to say "you're using a knife and not a saw, act like it"

[@BiggestKornFan1993]

I was curious of what that drawer is that is holding all that cooked meat near the bottom? Love these videos!!

[@jimmyt568]

love the fact the cook is continually washing his hands and cleaning..awesome job..i want to hire him

[@tonyshinobi412]

Too many cooks spoil the broth, but these guys are like clockwerk!

[@raindog9862]

I’d love to see more from the production kitchen, the full journey of any ingredient

[@ObieTriceratops]

Interesting to see how other restaurants run the grill, this is so wildly different from how I was taught. This is very much an efficiency over quality setup which bothers me but I get it, its really hard to grill steaks proper when you're pushing 1500 covers in a day. These steaks are going to be bland and oily compared to a proper sear and dry brine, also the pre-slicing and finish in the broiler at pickup makes the meat drier than it needs to be. This is the method I would use when something went wrong and I was trying to catch back up, not the method I'd choose as the standard.

[@tylerdalbec]

Agreed. It also pains me watching how much cross contamination is going on... I'm only a few minutes in and dude has touched all sorts of raw meat then his equipment, with no more than a 3 second "hand wash" in between, and sometimes none at all.

[@simonmetham3846]

Finally someone said it was wondering if I was the only one who thought so...also hate chefs who think blow torches are good to use for finishing as well ....all you can taste is gas afterwards lots of annoying things watching this, some good stuff but a lot of bad habits ie hot pots or pans on benches chopping board etc, another vid showed mussels in pan with the flames pouring out the pan that's a re cook right there in most joints i've worked and run, its all a bit cowboy. Joint seems like a lot of places now... looks good and is a place to be seen. The vids are cool but fkn annoying at the same time definitely not high end cooking. Does give insight into a kitchen but I guess.

[@midas144]

1:30 did he really just said UAV online

[@mikem-VED70]

Living in Vegas, I can appreciate your work. Just wish you had more space.

[@kirrimann1]

Nice state of the art kitchen, lots of help and cooks man, i used to do three time as much duties with older kitchens…

[@matthewricketts5330]

Good job chef! The videos are amazing, keep up the great work

[@Shabla7]

Would like to see the two stations on either side of where you two expo. Cheers.

[@noiseman1986]

i dont know why i find this so enjoyable to watch, but it really is.

[@suave2964]

I love those videos. Im not a professionnal Cook but i find that captivating

[@SoberJak]

I want a job! Miss the kitchen days and all the graft. Working in IT sucks big time. Go chef! 👌

[@Darryldlowe]

It sucks why?

[@uhhRayne]

1:30 did hear him as “UAV Online yeah” cod reference lmfao

[@averageconsumer3212]

Something about this makes me want to play overcooked with my lads

[@georgebaker1486]

check out "PlateUp!" if you haven't already

[@akdkdisndjd6569]

Idk why but cooking pov's is my go to vid for me to go sleep

[@peacechildrasta91]

Absolutely LOVE the cleaniness!!!

[@Liethen165]

Using MAP gas to char? Seems odd, I would think that would leave a chemical taste... I've always heard that propane was preferred.

[@matthewmccoy8374]

Clean as you Go! I like it mate. Keep it up!

[@kishanpatel1323]

Love the POV videos!! Thank you so much!

[@Briqflair]

I too work in a busy kitchen, I see my colleagues more than my own family most day, probably get more consumed than I should, like why am I watching this right now after a busy dinner service?

[@mattyh383]

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!

[@Yamahan93]

Meat have to rest before being served to customers. Especially beef.

[@Yamahan93]

Its not resting draw. This draw have around 55 degrees in there. Which is medium rare.

[@Chzydawg]

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.

[@diegobarralez6439]

Thanks. This is helping . Ima have a sani bucket nearby to always clean after every steak

[@dustinplatt775]

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.

[@fitter1972]

I've never seen the "chuck the steak in a drawer" technique

[@Not_Lewis]

I went to london last summer and walked right by this restaurant. We should have made a reservation for our last night. Everything looks delicious

[@thijsholtslag]

YES another one Absolutely love these, keep em coming! :)

[@NooDLES411911]

Clean as you go. Ensures a lot easier cleanup at the end of the night lol

[@simonclark29041978]

I was a chef for a number of years it’s a tough and aggressive environment at times these guys make it look easy .

[@edzymods]

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.

[@omerfarukgungorf]

I dont know the kitchen furniture rules but you guys need a eye leveled oven

[@DaddyMagboo]

YESSIR! THIS IS MY 1ST LINECOOK JOB BROILER STATION! HOPE TO WORK IN THIS HIGH LEVEL OF CULINARY SERVICE!

[@ogbates]

My man is holding down the grill section in BLACK AF1’s! He did not come to work to play 🎉😂

[@gregcowen930]

I like that he’s fastidious about washing his hands every time he touches product, and he’s organized and fast as well as working clean!!!!!! Those are all such important traits for a good line cook to posses; one question; is the grill gas, or charcoal or wood?

[@hengloke]

my exact comment and question, but it's definitely gas ignited with the blue flame. .

[@gregcowen930]

@@hengloke yea, I figured since I didn’t see a door for feeding the fire, nor supplies of either stored nearby

[@svencastricum5708]

could do with a bit of good cleaning though, 1 second is not going to do much

[@gregcowen930]

@@svencastricum5708 yea, but I’m not sure you know or not but in the heat of service it’s kinda hard to go full stop and do a deep clean; he wiped a lot with a clean rag, which is about all one can do

[@_Tim.Morris_]

It's in previous kitchen walk through video about the grill, I can't remember what they said but I think it was gas with charcoal.

[@headsup4426]

Man I love watching them cook on the fire , these vids are mean az

[@tomhadders9511]

Expecting Gordon Ramsay to pop out of nowhere with the “IT’S RAAAAAW”

[@TBrl8]

Seemed to be mostly cooking steaks and putting them in a drawer.

[@matthewolschlager2730]

I just wonder why having that beautiful grill everything is finished in the oven?

[@isopropylvendor582]

I wonder the same thing, makes me sad to think about the beautiful reverse sears that could be taking place if the process were reversed. I do find ovens to be effective at yielding consistent and flavorful steak, especially given the fact that this chef is cooking over charcoal, and hardly controlling the flame. To me this would result in a little too much overcooking occurring just inside the steaks, with a hard red gradient, but this could be significantly improved by resting the steaks on a cold portion of the grill instead of in a hot box. Even to bake the steaks to a certain temp and finish with the sear would result in better meat than the other way around

[@DearWypipo]

My favorite part of working on the line oddly enough was properly seasoning food.

[@ayqooi]

Releasing another PoV video ... this guy knows where his bread is buttered 😉

[@WSB732]

your videos are incredible

[@RobertHowe-f5z]

This kitchen is amazing ; I would love to dine at your fine restaurant ! 😊

[@sndro1]

I loved the video! Can you explain the principle of how meats are kept fresh/warm? I always thought keeping meat warm is a big nono.. 😅

[@colinnazario6335]

It looks like he giving meats a good sear and cooking to rare and storing in the steam well. then as per order heating it up in the oven internally accordingly. Hense why he keeps checkings the temps so frequently

[@angelramos4788]

They’re sandbagging, basically they know it’s gonna be busy so they “pre-cook” a bunch of different meat so when multiple orders pop up it doesn’t take an hour to get the food cooked. Kind of the same way McDonalds and Burger King does where they have a bunch of burgers and nuggets in those pans lol

[@imcharming4808]

They’re like military officers under fire. Also notice how no one is screaming nor cursing.

[@Lakishia]

its an open kitchen with guest around

[@weederminb7091]

Love watching thanks so much