Wait til you meet him! He's an absolute diamond! Big up Chef Will Murray! ❤

@@youwereonceacreampie260 I’m planning to visit the restaurant soon so looking forward to that. The team at the Fallow see like a breath of fresh air

@@tomc3422visited about a month ago. Definitely worth the stop in. We got the corn ribs, fried cabbage, filet mignon and the house famous dessert. Absolutely divine.

I like that he gives priority to the others that are working whilst he is being recorded. That is a nice touch and shows they are more important than him, which is the sign of a good leader.

I love it. No screaming shit, no "food is my passion and blablabla" just straight to the work.

Is this not a high-level restaurant?

I think he was alluding to Michelin & AA Rosette restaurants. Which these guys definitely do deserve. @@JonnySublime

Surely you do see it from a high level restaurant: the Fallow restaurant! 😊

That was sooooooo interesting...NOT!!!😂

@@aboukirman3508you read the whole thing..enjoy

@@aboukirman3508 ? Don’t care? Then don’t say shit bro 😎

@@NarcOfTheCovenant LOL...what a surprise, the crashing bore can't take a wee joke!!!😂

😅 this is the comment I was coming to make because although I watched the entire video I have no clue wth he was talking about and :30 secs in I was already like 👀😬🤔🤷🏾‍♂️🤦🏾‍♂️ ... I need more in depth even certain words he said , I didn't know what that meant? 🤔🤷🏾‍♂️😂 .. I'll continue to watch. I need the 20 minute version ,too 🤦🏾‍♂️😂😂

Jerk and big boy are about all you need to know

Behind! Is one

There illegal immigrants. He gets them straight off the boat

I genuinely felt sick in my stomach when I heard it

Yeah pretty much.

Yes, I'm sweating just watching it!!!😮

Best way to do this is to try and clear your mind and remember as much as possible Use the dockets to get ahead of the chef so when they call it, you've got the dishes ready or close to

I'm a maintenance contractor and get calls to repair stuff in professional kitchens. And i've worked in kitchens that are in full flow and it's mental, the noise, the heat, lots of shouting and whilst it seems like chaos it's organised chaos. Not for everyone i don't think especially the heat.

@@tilerman didn't even think about the heat with the charcoal stove going along with the combi oven and gas burners. Truely takes something special to be able to thrive in such an environment.

@@ye11owlotu57 There's an appliance in pro kitchens called a salamander grill. I once had to do a tile repair around one that was on full blast and it was hotter than the sun! The kitchen was in a high end restaurant in central london and was a floor below street level, no windows and no air flow. The heat was unreal and coupled with the noise and all the action, nope, not for me thank you very much!

The waiter will call it 'away.' the waiter will go to the table and say "are you ready for main/next course?" or something similar, and then let kitchen know the next course can go to the table. Generally, unless specified, first course is ok to go as soon as it hits the pass, second course will wait till first course is cleared and awayed, third course will wait for 2nd course etc, etc,. To answer your question, most restaurants I have worked at want all meals in a course gone together, it would get way too confusing to send half the meals for a table now and half when Mary has finished her salad. So either the whole table waits for mary, or everyone's dish gets sent to the table and mary can eat both courses together. Hopefully that helps.

​@@patricedenice5592who the he'll is Mary?

I imagine it is resting in a heated area for that long?

Go to london

So do you

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

He's only 5 7. It'd the others who ate short

Yes, some kitchens or rather hotels/restaurants unfortunately exploit their staff. I was an apprentice at a hotel once & some waiters did a afternoon shift til 10pm & some had to be back at 6am again, just because the owner was very unpleasant & no one stuck with him for long & so he had employees leave constantly. And sometimes I was working til 10pm but had to wash dishes on both sides. The 1 dish area with cookware & the 1 with plates. Everything was stacked high & I had to do it just because the dishwasher women just didn't feel like showing up. I did it once & wasn't even compensated for it. And he would constantly scam his employees of overtime hours or simply delete a few days of everyone's holidays at the monthly journal that was printed out to us. And since me and another cook were very meticulous about that, we took measures into our own hands to report these issues. I even ended my apprenticeship early & started working at a new place 2 months before I would have finished. But it felt right, to leave such a P.O.S owner the same week we had 250 house guests nearly the entire month during summer. I even managed to revoke his license to train apprentices in his establishment. And soon after I left, almost half the staff left as well almost immediately. These days the reputation of this place has declined significantly & 1 bartender who surprisingly stayed there, tells me that he's now using many powdered stocks & sauces because he simply cannot find good employees. This sociopath deserves everything that has happened to him. He shoveled his own grave essentially. lol

4 to 5 mins, not 45. He was talking pretty fast tbf

he means 45min in total for guest eating time, the steak are cooked when the chef call for it as there's pause between course and they don't serve precooked food. No cook take 45min for a steak. Even including steak resting time, its 15-20m max for a welldone steak.

not 45min to make a steak, its 45 minute for the time the guest get to eat. food are served in course, so the food are not pre-cooked beforehand, they are made per course. The broiler wouldn't cook a steak 45minute ahead unless there's instruction in there or the chef call it ahead

Properly resting a steak takes 10 min. 45 is still very extreme. Maybe with a thick cut? We had a pork chop that would take 30 min to sell and that was already extreme, especially considering sometimes it would be closer to medrare than medium and most Americans are already pushing it eating medium pork. The place I work now sous vides most proteins so they just need to sear on the grill to bring up to temp.