POV: 4 Hours of Top Chefs Working

WE'RE CELEBRATING 100,000,000 VIEWS AT FALLOW HQ!!🎉🥳🎉🥳🎉
We've put together some of our favourite moments from our POV Chef videos. Whether you want to be inspired, be distracted from work or fall asleep, our favourite POV Chef videos are all here in one place.
Also, keep an eye out for a extra special new series we're about to drop on our channel soon...👀👀👀
VIDEO CHAPTERS
00:00 - Busy Evening Service
24:45 - Grill Service
01:12:13 - Busy Lunch Service
01:39:04 - Head Chef Lunch Service
02:06:42 - Breakfast and Brunch Service
03:04:11 - Busy Evening Service
'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...

[@TheAnogan]

I have been working in a toxic kitchen environment for over a year now and watching you guys communicate peacefully seems like such a joy I have left my place of work for a part time job and I am taking up college to better myself I hope anyone working in an environment that makes them feel belittled or small takes the leap to retaliate like I did after a long time of putting up with it.

[@danh9503]

You're replaceable just like any employee lol. Highly doubt they care whatsoever

[@mateoaaldk6754]

@@danh9503 and? it has nothing to do with the comment

[@ChazinFl1]

@@danh9503 🤡💩

[@SacredHeartAscension]

DO NOT work in toxic kitchens .. seriously dont do it... been there.. not worth it

[@stasinio0]

@@danh9503 Its not true. Times changed and many workers left gastronomy during pandemic. My boss cant hire 1 normal grill guy for over 2 years, all of them are immigrants who do not show up in work, dont want to perform their own duties and want to earn high stakes. My boss was always telling me this bull.shit all over again and for now he comming every 3 months with raise i didnt ask for :)

[@annika5893]

There's something very relaxing in watching people do things I'd never be capable of, let alone be good at.

[@MarcZedex]

Fascinating. Can't even begin to fathom the amount of things going on in all their heads at once.

[@MarcusHalverstram]

Flow state

[@ben2749]

soo fascinating, very wow

[@jlb2739]

Thank you for doing this. It just shows you can do good work by encouragement and respect and not by intimidation tactics. Can't wait to try to get a table someday

[@samm9151]

I love this. I manage a kitchen and I have to fight the urge to yell at times and this proves why I need to continue that. Positive words of encouragement are so much more impactful in the long run than grinding into mistakes and trying to demand respect. There’s a way to correct someone in an uplifting way and enforce good work when things are done well. Thank you for showing how a busy kitchen can work in a friendly and educational environment.

[@AngkarYearZero]

If you have to fight the urge to yell, you shouldn't be managing anyone. Read up on stoicism. Yelling just makes bad situations worse. Even Gordon Ramsay regrets how he treated his staff in the past and says there's a better way to manage people. All the yelling on Hell's Kitchen is for the camera.

[@erikmardiste]

Much respect to this chef, no swearing carrying on. Using manners please n thank you. Awfully impressed

[@abcdefgh-hy9op]

He's hardly going to record himself being a cnut is he

[@TannerCoIin]

This video and all others from this channel I've watched have been superb. I left the kitchen well over a decade ago but the dopamine I get from these videos makes me want to grab my whites. This channel is phenomenal, big ups to the YT algorithm

[@1061shrink1061]

I finally got to pop into Fallow the other day (i'm not London based) and it was nice, not perfect, but pretty good. The staff were enthusiastic, polite and friendly. The food was solid with only the odd little miss from my side. But overall an excellent experience.

[@ChazTVideos]

As a chef owner I love what you guys are doing. Brings an incite of what we do to people that might not see it otherwise. Keep it up!

[@mesiroy1234]

Idea for channle is genuies

[@mesiroy1234]

Idea for channle is genuies

[@mesiroy1234]

Insted fof learing teqniuewlq onw by one , Youbsee real profesnai like gopro

[@elbarbasayudantededuolingo9538]

@@mesiroy1234 you writing like xqc talks wtf

[@sasquatchboi4995]

chef .... owner?

[@williamjacobsen551]

I've turned this into my bedtime routine and it gives me some of the most satisfying and wild dreams imaginable.

[@markwalton3706]

Respect to you all for putting yourselves out there. Love the environment of respect and passing on knowledge.

[@m.theresa1385]

Wow! So much is ‘muscle memory’. Doing it over and over so often that perfection is second nature. The genius comes in creating new dishes. I’ll have a cods head please (I grew up with my mom making a very delicious curry fish head soup, so looking forward to your fried fish head :))

[@user-vl4nh9pu2y]

Finally! something I can fall asleep to😅

[@White_Island]

I watch these videos all the time. Today it’s making me so hungry 😂

[@robertchaffee5662]

Addictive! I can watch this group perform all day long!

[@KPeace_Hope]

Thank you for the recap, I’ve loved watching all these videos prior 😊. Please just put a cam on every chef and pop out the POV videos all the time!!!! We won’t get bored, overdo it and overwhelm us ❤❤

[@rory6759]

Love the live streams.

[@robertchaffee5662]

Such talent & skill! I love the way this guy operates! Better than a well oiled machine!

[@MrSullivan369]

Yeah we like more longer videos. Greetings from Italy 🇮🇹 😊

[@robertchaffee5662]

Wow! What a team! Nice work people!!

[@Maitreya0208]

My friends and I will be joining you for dinner on Sunday the 7th. Looking forward to it!

[@carlworrall]

i so wish i did this when i was younger nothing more enjoyable than cooking food.

[@spencerj6557]

Late to the party but the breakfast/brunch service seems the most hectic. You have chefs running the pass jumping on the line

[@lockard34]

The couple that are sitting at the bar, I feel like I see them all the time.

[@FitnessFiestaHub]

Since im a young kid i wanted to be a chief cook. Thats why i love watching your povs ❤

[@faith_friend]

go for it.

[@MichaelGonzalez-z2e]

This makes for some awesome ASMR while working from home. Keep up the great work, Chefs!

[@danh9503]

ASMR? wouldn't say hearing everyone talking over each other in a restaurant ASMR lmao...more like a shtshow

[@MichaelGonzalez-z2e]

@@danh9503 to each their own.

[@originafreerangechicken]

Absolute Legends.

[@jamesmartinM9]

Finally got a fallow to learned and enjoy 😊

[@Daughter_of_the_Most_High]

This is awesome! 🎉 👏🏾

[@maedilein6802]

Wow....just Wow!

[@tactical_cat]

Love this!!

[@breakupgoogle]

this is amazing.

[@sycoskater]

This. This is what we needed, ty!

[@SpeckszDaBoss]

Even in the midst of straight push to get the food out you manage to compliment them 3:31:40

[@HunterJohnson-yc5zr]

I just started at a Po boy shop so happy to finally be in a professional kitchen.

[@versterker1981]

Mesmerizing

[@cudiescanar3478]

Your restaurant is buzzing with costumer ❤

[@TejashwiMuppidi]

This video makes me miss kitchen on my day off 😅I am curious to know what going into the mussels right before Chives, is it Shallots softened in oil ? or Gari

[@shawnsnyder3447]

im a line cook and i come home after 8-9hrs to watch this for the entertainment but also the education, love the povs!

[@faith_friend]

Do you love it?

[@drivebye]

THANK YOU!

[@alanpowell24]

The speed that he works is amazing………

[@bababouille5006]

You guys need to make another bartender pov plz ❤🔥

[@Jugglenaught1980]

Wilford "salad fingers" is the unsung hero of the video.

[@wurzelausc]

I would recommend using types of pens that don't need opening and closing.

[@trdhuy.00]

I watch your videos all the time and really enjoy them. But one thing I always wonder is that sometimes I see chef use a spoon for plating or tasting, then put it in the water pot and use it again. Is it hygienic? Can you make a video explaining how you use spoons for cooking, tasting and plating?

[@ralfgaiser973]

This is a normal procedure in almost all kitchens. The water is regularly changed for fresh water, so it can definitely be described as hygienic.

[@snubbleeater]

From touching the sausage 1:00 and touching spring onions (bare hands) at 1:50 is that not cross contamination?

[@johnbaldwin143]

Its a shame that the live chat was hijacked. I'm happy to apply as a moderator to keep it on topic. I can drop by if you wish?

[@Magic-Man]

Haha I love how there's just a drawer of mussels

[@m.theresa1385]

I’m surprised that they flame them. I’ll have to look for a recipe for that. I steam mine with white wine and serve them up with fries.

[@Kent-Eric]

The cod head sauce reworked? It’s so yellow now. Or yellow chilis this time for the sriracha?

[@admweirdbeard]

'that's why they call you salad fingers, mate' lmao

[@koheasycookingrecipes837]

MORE VIDEO PLEASE 🙏

[@richardphillips3303]

Very intense 😳

[@colmfaulkner8201]

Engrossing and entertaining. The opposite of watching England play

[@tmdpc]

I know IV smack junkies with less scars on their arms… The pace you guys run at is amazing.

[@javierramirez-vs2rz]

Llevo tiempo viendo vuestros videos da gusto veros trabajar y entra hambre coño buen trabajo saludos desde Madrid España 😘 😉

[@leeforsythgriffiths]

Jesus these guys are Like fukin supermen….! How the fuck do they keep it together??… Amazing-pure respect

[@christinetyrrell2295]

How many people would work that shift waiters and chefs

[@Chefxavier94]

I would

[@SixtiesFan87]

I also would. Those double chops at 8:48 is probably $50. So without apps or drinks thats a $10 tip.

[@kream7713]

Me i would

[@divekiotm7936]

"the vegan are not reliable, they didn't show up" give Rico a raise for beeing funny 🤣

[@phillipbecker4393]

What would be the average price for dinner for two at Fallow? Thank you!

[@dotaboy888]

3:15:30 How r u chef????

[@Butters1251]

I miss this

[@Proxy91919]

2:53:39 does waiter checking on the chef that evereything is in the burger? 🤣

[@manxology]

Pro kitchen. No unnecessary, childish banter. No yelling. No crappy music blaring. Good, clean uniforms. Clean as you go. Taste as you go. Good manners. Why work in anything less?

[@NicolasBalanta-z8c]

Wich gopro do you use for these videos?

[@awa80]

I made some raw pasta, do i need to completetly boil the water before puting the pasta in ?

[@brandonkjamessr4109]

Yes, with salt.

[@robertchaffee5662]

Holy F**k! Breakfast was crazy fast!

[@keshiyy04]

my dream job one day.

[@disruptghst3275]

1:50:00 looks like chef likes the beans

[@Danshaii]

😋😋😋😋😋😋😋

[@ralfgaiser973]

1:51:03 What the hell is that??? For one Person??? Never seen before!

[@jackdaw99]

A cod’s head I think

[@m.theresa1385]

That’s one of their specialties. It’s a fried cods head. Lots of fish meat on it - tender fish cheeks and meat down into the throat. Even the eye is edible. They serve it with a couple of sauce choices. Very flavorful. My late mum used to make a fish soup out of them, so very delicious! R.I.P. mum. If I can get Cod fish head I should make a soup for Christmas Eve.

[@drinkandflair2794]

Hi

[@robertchaffee5662]

I'd enjoy to see the overnight cleaning crew going full bore!!

[@aloefgren]

10:28 wtf is that?! xD

[@m.theresa1385]

That’s their specialty, Cods head. There’s a separate video about it. If you like fish it’s very delicious (they also have a t shirt for it linked in their channel.)

[@chiefandGranstan]

I’m headed to London for business. Where can I find this place?

[@Ms.Opinionated]

Did you find it?

[@ralfgaiser973]

10:56 What kind of food is this?

[@m.theresa1385]

That looks like their cod fish head. It’s a specialty of the house. Check their t shirts, there’s one depicting this. Cheers from the U.S.A.

[@LEGENDUMAR]

when are we going to see waiters pov??

[@nancynoodle8615]

Me cooking Christmas dinner after 3 Buck’s Fizz

[@marchall-f2v]

That MICROS printer is the devil to chefs

[@londontrada]

7:40 - 54.4 is that hot enough?

[@mohfauziarif5725]

Hello sir i am from Indonesian i want to intrenship in here Is it open for training?

[@robertchaffee5662]

Have you ever become so overwhelmed by the amount of customers and orders that you've lost it?

[@215ILLicit]

Notice how the Americans announce when they go down the line?

[@Herris456]

How you gonna hand chef fried greens and not season them.

[@BrenBre-up4sn]

Tau faytai zole svarbiausia ne o as

[@patrickbice7401]

The single spoon of potato with a giant ass piece of meat makes me very sad

[@sasquatchboi4995]

its nice to see "top chefs" touching food without wearing gloves

[@alanpowell24]

Achieves the same as Ramsay without the ego and offensive language………

[@FredericoAlexandre-vb5wm]

just cleaning with water actually icreases the growth of bacteria, and was my impression or did they put some spoons in their mouths and use them again????

[@vasilijeveljanovic5593]

There is so many of you and yall are really slow

[@twoone5155]

That dish cloth is so filthy… bacteria heaven

[@danh9503]

Genuinely hate the sound of multiple people talking....Would be such a sht job working at a restaurant just hearing that trash All day

[@electradiva2901]

Why is there so much food in the trash ? Is that NORMAL or do the guys not know what they are doing ?

[@HeyLeftyy]

Put some damn gloves on

[@brandonkjamessr4109]

Naw...they doin right...Wash your hands. Gloves provide an atmosphere for bacteria growth. Dark and wet from sweat.

[@tankerbrosgaming6556]

So they can just use dirty gloves, or do you want them to change gloves after every plate?

[@samw2768]

Gives me anxiety hearing that ticket machine. After so many years in a kitchen i can still hear it in my sleep. Had to stop cooking cause i couldnt leave work at work

[@abcdefgh-hy9op]

This is childs play...try doing 700-800 covers a day .... This is litterly a piece of piss compared to it

[@Laloooo272]

It’s okay but the platting looks horrible.

[@m.theresa1385]

They do go for the rustic, don’t they? It suits many of their dishes where they’re giving all. Much if it on the bone. I think a couple of times a year top restaurants should plate up all their dishes for looks and taste review. It’s amazing how off course and sloppy things can get unless being regularly checked.