POV: Chef Running a Chicken Restaurant

[@Mike-vn3lt]

This kitchen must get thousands of job applications a month. Anyone whos worked a line knows how absolutely hectic it can get, the rushes, the tempers...Chef's energy controls the energy of the entire kitchen. Just cool, calm, and collected.

[@xshu_.]

more passion. more energy. more footwork.

[@kerem5766]

AHHAHAHH

[@luxuryfood3810]

Follow me on my Food Channel youtube.com/@luxuryfood3810

[@disliked1390]

I've watched so many of these and it's so exciting to put yourself in the shoes of a professional chef. Fallow is like the first spot I hit if I ever go to London.

[@DangerDickDavidson]

I love the constant banter, you and homeboy that you are running that line with clearly get along well haha

[@Vekenstein]

i've been waiting for one of these POVs in your guys' new restaurant!

[@masterchiff2402]

@20:39 "getting bummed!" is the realest thing i've heard. "death by bum bum" or "bum bum time" are used a lot in our kitchen lol

[@TheHawk1202]

Them singing buffalo slider reminded me when I was working in a kitchen for summertime. Sometimes you can get a huge rush and then 10 minutes after you'd be talking about life and blasting some huge Dubquake or techno on the speakers. Never sweat as much as I sweated working in this kitchen but that was a unique experience for me.

[@lecabramacabra9917]

Mad respect to the cheffs and cooks here. A job that demands 150% of one self but pays like shit, i will never understand this type of grind but i fucking admire it for real.

[@Yamahan93]

36k for a senior cdp is shit money ? I'm gonna retire in kitchen ❤

[@benitogarcia5069]

This is a high end restaurant. These guys do not get paid shit money. Their wages are better than a lot of office workers.

[@lecabramacabra9917]

@@benitogarcia5069 i was speaking in general. I know these guys make buck

[@minge9]

@@Yamahan93 that is shit money in London. Most earns roughly 26-28k. I know because I work as one.

[@minge9]

@@benitogarcia5069 no, they fkin don't lol. They are not high end neither. They pay just slightly more than the average at 30-32k for 60 hours of work.

[@SurrealLumberJack]

"Got new tickets mate, they just keep coming!" "Fuckin hell.." Every food industry worker felt that

[@Official-Female-Predator]

40min before closing "Fuckin Donuts"

[@PabloCarli]

I love the video, and the kitchen that you have. I would love to do an internship there... I am following your videos and seeing the little details that make work smoothly on a fast paced environment!!! Thanks for showing the inside workings of your kitchen!!!

[@jrobtrader]

I work in commercial real estate development and I’m always amazed at the level of design that goes into restaurant upfits. All about convenience and speed, proximity

[@killianbarrans8188]

Stage ?

[@OnlyKronix]

I could watch these videos all day. You guys truely are unsung heros

[@tomkelly338]

That rational timer sound 😂 always determine the kitchen vibe wherever I go by the noise they choose.

[@killianbarrans8188]

I like the one that sounds like trumpets if ygm 😂

[@luxuryfood3810]

Follow me on my Food Channel youtube.com/@luxuryfood3810

[@MaxWilday]

@@killianbarrans8188 the runescape level up noise

[@actually-god0816]

i'll bet you can taste how relaxed they were when making it, comfortable and happy = better product, especially with food

[@garethlaw3856]

Will... I am always amazed by your flair and style of cooking! Can't wait to see what's in store today!! Get up to Harrogate, North Yorkshire.. Good food!!

[@danielwickman1843]

The moment when the red bottle gets clogged by something was so relatable XD happens to me constantly in the kitchen I work at

[@haruncetinkaya3216]

Willing to see POV: Bar Service as soon as possible. Your videos are amazing

[@BreonNagy]

OMG what a different workflow. How much is prepped at Fallow and brought over to Fowl?

[@AllanMurmann]

fowl is literally on the corner of Fallow, prep kitchen is literally the same, kitchen are connected on the basement.

[@christinetyrrell2295]

Great to see Will cooking

[@VladislavVladimirovich96]

Я из России и очень увлечен вашим творчеством Вильям. Джейю тоже большой респект. Вы меня мотивируете очень сильно и ра сту на вашем примере. Английский я правда не знаю, но смотрю через переводчик и мне достаточно, что бы понимать ваш диалог. Продолжайте парни всегда идти вперед с экспериментами, а я буду за вами. Если будет такая у вас возможность, то запишите ролик на то, как вы проводите собрание между коллективом и что обсуждаете на этапе, я думаю многим это тоже интересно. Пожалуйста переведите себе на английский и передайте Шефам мой комментарии.❤🤟✊👍🙏

[@kevin1873]

Absolutely love these videos. Thanks for sharing.

[@Joshua-g8p3o]

Lovely little insight to your restaurant, I admire anyone who works in a kitchen. I couldn't cope with it and I was only there for 2 weeks. Mentally and just physically draining for me

[@luxuryfood3810]

Follow me on my Food Channel youtube.com/@luxuryfood3810

[@Aidan.17]

Always funny hearing other nationalities imitating Australians :) That "yeah righto" is absolutely spot on.

[@MC-kd3yb]

Fascinating to me how almost everything is pre-cooked and just warmed through. I mean, it makes sense, but at a restaurant of this caliber one just naturally assumes it's made to order. Great vid.

[@418horus]

I imagine this isn't typical dinner service, and probably some kind of event hosting/catering, where there would be a large expected volume of orders very close together.

[@MC-kd3yb]

@@418horus Could be for sure. I still want to go!

[@brundelfly1]

This is their pop-up chicken shop restaurant (Fowl) located around the corner from their main restaurant, Fallow. The kitchen is a fraction of the size of the one for the main restaurant. My guess would be they prep and make a lot of the food at Fallow as it's still quite labour and time intensive to make, while serving a quicker dining experience (despite some toolbox in these comments claiming they're serving Uncle Ben's rice 🙄).

[@jimmy2shoes75]

It has to be done this way. The dockets were coming in thick and fast, so every little advantage done in prep goes a long way in a smoother service. For example pre-cooking cooking can be done well if cooked propely in sous vide or similar. This also eliminates having to deal with raw chicken on the pass which would be a nightmare. It's the small details like this that can be the difference between a satifying service or a complete nightmare.

[@marcel1416]

The big difference to "cheaper" restaurants is, that even though the food is prepared and "just" finished to order, they use a lot of fresh ingredients, especially the meats, and avoid frozen food - especially in their main restaurant. It also streamlines the whole process and allows to serve more food more quickly. I would guess even Michellin star restaurants prep their food - it's just a matter of great quality ingredients - and Fallow has been really transparent in their videos with their process and quality. If I ever visit London I will for sure pay them a visit.

[@peptidegirl]

Mouth-watering+Sustainability+SKILL+cleanliness❤💜 Love the POV

[@Fishicles]

Is it normal to use the same spoon to plate a dish, taste the dish then put back into the bain marie which then gets used in another dish?

[@devanujroy6005]

Uhhh just asking should't there be even no of 'the thing he is frying on both plates' at 13:23

[@andrewflkamic8015]

Can we get a video of the closing/cleaning of the shop?

[@BlueZirnitra]

Shop? They're not fixing cars or building bookshelves in here lmao it's a kitchen.

[@andrewflkamic8015]

@@BlueZirnitra definition of shop: a building or part of a building where goods or services are sold.

[@benitogarcia5069]

I love fries so much that I really want to try these. My mouth waters every time I see the fries 😋

[@luxuryfood3810]

Follow me on my Food Channel youtube.com/@luxuryfood3810

[@christinetyrrell2295]

More chilled than main restaurant

[@microsniper1966]

I need to see a closing POV!

[@JJ-jl7gg]

Mannnnn this makes me miss my restaurant days

[@tankish5]

I'm from Aus. When are you guys opening a Sydney restaurant?

[@DarcyPawson]

Do u fry with fat or butter, or just seed oils?

[@dhendy27]

0.14 cooking his own arm and not caring 😂

[@bertoman1990]

Great line work though you forgot to wash your hands again after wiping the counter at 4:38

[@jrobtrader]

The sound of the expo printer haunts me in my dreams

[@oliversbored6706]

5:00 man takes the old labels off! id actually work with u for free sir. perhaps you could do an instructional video i could show to my workplace xD

[@jonnyb912]

That laugh at 26:00 was hilarious 😂😂😂

[@jo.m6731]

Man I need this but like 360vr please do it 👏🏻

[@Bighoss1886]

I really like this video wish there was a second channel with this content ❤🎉

[@luxuryfood3810]

Follow me on my Food Channel youtube.com/@luxuryfood3810

[@ChristinaVVM]

Tell me you’re a young kitchen without telling me you’re a young kitchen 😂 More passion, more energy…..😂😂

[@Souscheff]

not sure but the uncovered stuff in draw fridge will take on the taste from the fridge , just nitpicking

[@garethmorgan7160]

Aye after 3 hours you Donkey

[@azhiaziam2005]

Asbestos Hands, what a legend.

[@kerem5766]

You guys gonna make us wait again eh

[@FallowLondon]

🤷

[@kerem5766]

@@FallowLondon Thanks for the video Chef!

[@trex70]

GOOOOD Work Boys

[@joeywilliams4883]

matrix really glitched at 3:00 👀

[@joeywilliams4883]

^^ wtf are you talking about dude??

[@bosstalk]

MORE PASSION!!! MORE ENERGY!!

[@Lonnie-Young]

Love the pov, the food, the care taken in quality, but the salt mate you need smaller holes in the fry seasoning shaker way to much salt.

[@CO.Boynton]

Am a Executive chef at Ruth Chris Steakhouse. So seen all your videos. Lover everyone. So upstairs I see what you do. Is downstairs more apps or how the lay out

[@realalexsmith]

How do you know what to fire when you can't see the tables? Love the content guys!

[@nubbyg9096]

Tickets

[@acesneeks]

10:41 FLAG ON THE PLAY: a fry missed the basket, its gonna burn and taint the whole batch of oil. Hope he caught it.

[@soma1990]

He’s a Beast.. More footwork 😂

[@Xayronraid]

ive done this 15+ years, these guys are doing a great job, the constat roasting and banter and borderline sexual harrasment jokeing is what you need in a busy kitchen like this to survive.

[@jasons9m]

35:02 key take away

[@Saturdaykids]

That floor needs a deep scrub. I'll get right on it straight after service. Respectfully

[@fabiss23]

right in the zone

[@Trinidadiandeep]

ok this video slaps!

[@robin3]

the KP has forsaken you 🤣

[@TheSaladin777]

This must be such a nice break from fallow for the gaffa

[@factxopyt]

I dig the crocs

[@thesimulatorguy4248]

Cornflour, seasoning and lime. In a smoker 5 generations stand by it

[@colinlyleohara]

Fookin cookin legends

[@sozerid]

proof that 40% of cooking is cleaning (or washing hands)

[@shyguy9533]

MOAR SEASONING

[@genripper-b8q]

what's so wrong with those spuds that they need so much flava shakins?

[@DoctorMcHerp]

Damn that is a TIGHT space

[@duckyegg1727]

i want to see the next 30 mins 😁

[@naylorXYZ]

13:14 - when topping with garnish, place your hand about 12 inches above the plate for a more even distribution of greens.

[@garethmorgan7160]

Says the nobody mate they own a Restaurant I think they will be OK 😅😅😅😅

[@KakiKitai-p3g]

can we have dishwasher POV sometimes ?

[@xin8992]

and watch him wash the dishes and scub pans?

[@happyrobot6396]

High End Chicken Restaurant, we only serve High End Chicken

[@rufus6646]

Plastic containers look 3rd world but I'm sure it's banging food

[@MarkSkids]

They are ghetto as fuck. Metal gastros all day

[@KrisV385]

wonder who didn't show?

[@georgekaminskiy111]

Professional Crocs xD

[@jaydude26]

we ride together, we die together chef 🥹🥹🥹

[@neowees]

Cool

[@recordman555]

Who is the Chef? I've seen those tattoos on so many POV videos!

[@Sttonkeoj]

Oui

[@willnicol1684]

* Books table *

[@stevenkenney9473]

Gotta wear the crocs in there. Kitchen staff do not get paid enough.

[@Jan-yc2lr]

Takes a pan, sets it on the burner for 1 second, takes anothor pan, set it on the burner for 1 second, takes pan, put it with the dishes. Can't find the logic in that.

[@cuber2123]

The food is probaly preped or something. Have you worked in a professional kitchen before

[@enragedmang]

these videos are great but I have one problem. I thought I was a native english speaker but I cant tell what the hell anyone is saying in these videos half the time haha

[@patrickhughson4193]

"watch ur hammer therre" lmao

[@cro9909]

8:07 Ew.

[@oscarfeatherstone6688]

Video description by chat GPT.

[@JamiePhillips-i5o]

any jobs going?🙋🏽‍♂️

[@kurtdestinova]

"That's inappropriate"

[@cliftonmobile123]

they never heard of wearing gloves in there while they handle people food😏

[@93lornamae]

That's a big pot of food.

[@Dutchy008]

Drives me insane to see him always throw out that last bit of sauce in the pans. He spoons out literally 90%, but leaves te other 10%. Bro, just poor it all. I mean why waste that good stuff...

[@asdf2593]

this is why i cook my own food

[@asdf2593]

and dont do coke

[@krazypizza1163]

☺️

[@tamjeanell]

Wash with no soap?!😵‍💫😬🥴🤦🏾‍♀️😶‍🌫️🤐🤔

[@kyleop1]

13:19 One dish has 5, the other...4, what that hell are you guys playing at? And I mean playing, nice London restaurant where you're so arrogant that you think nobody cares - but they do, they only visit once though :(

[@minutemen6912]

Tak pakai sarung tangan ke?

[@jones7399]

although i love watching you guys, isnt it a bit wastfull to leave the gas stoves without pans on them turned on?

[@KimiMD]

Ever worked in a busy restaurant?

[@jones7399]

even so. its still wastfull and bad for the environment@@KimiMD

[@stivib5937]

you cant turn on and off the stoves ever couple of hours@@jones7399

[@hondomclean6759]

They need heat and in a busy restaurant, constantly turning on and off is gonna waste time for the chef and ultimately the customer

[@guilhermepicolloduarte8110]

​@@jones7399It doesn't hurt the environment you pussy.

[@timo184]

Needs more footwork

[@peacesearcher4598]

Too much seasoning on the fries

[@garethmorgan7160]

Ha ha yank nobody

[@swekz]

Bruh wth are they cooking? It looks disgusting.. he poured seasoning on the fries for hallf an hour lmao

[@Jan-yc2lr]

Takes a dirty spunge through the pan, doesn't wipe it dry. That wand washing was poor. The plating of the food takes too long. The rice looked like mush. Otherwise good energy.

[@RisenThe]

Touching ready-to-eat food with your bare hands? 1:52

[@garethmorgan7160]

What the fk are you on

[@RisenThe]

@@garethmorgan7160 Okay, go a bit further around 2:18. See where the chef's hands are? Maybe that should give you an idea?