A Day in the Life of a Chef at One of London's Busiest Restaurants

Follow senior chef de partie AJ Shehata through an entire day at our restaurant Fallow, from organizing prep work through service in the heart of London. Becoming a chef in a restaurant like Fallow takes skill, patience, and lots of motivation. Take a first-hand look behind the scenes to see what really goes into serving high-quality cuisine day in, day out.

'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'

[chrisbaker]

So many people see cooking as a dead end job, meant for slackers. Meanwhile, people like this young man are breaking themselves, working 60+ hour work weeks under insane amounts of pressure, all for the love of food ❤️

[fahadhossain]

This video was oddly wholesome for such a difficult, stressful and underappreciated career path I'm rooting for this guy

[ArgyllPiper]

I left the industry in 2017, I miss it so much, the buzz, the drive, just everything about it...apart from my health taking a toll but I still work occasionally on weekends doing agency work and the minute I step back into a kitchen, I feel alive. This is a great channel, well done all.

[jordancarpenter]

I love this so much, as a 24 year old chef who has worked in one of the best restaurants in my city. It’s definitely a satisfying job, being able to put a smile on someone’s face from the food you prepared is always rewarding. I’d love to see content about managing/being the head chef! How to control yourself when things get tough etc.

[geneg]

Being a chef is one of the hardest jobs physically and mentally. It requires so many skills.

[spicydaddy]

these guys are killing it. why am i coming home from work at a kitchen and watching this.

[mcg]

What an impressive young man. I hope he achieves his goal in having his own restaurant

[jackwitcombe]

great attitude and seems to genuinely love it. I’m 27 and just left after 10 years. I was just so sick of working nights, holidays, weekends and missing out on everyday life, I don’t miss the life itself, but I miss the banter and the actually therapeutic nature of cooking. but to each their own. Love the channel.

[shanngatihine]

I worked in the kitchen for 15 years, some of the best moments of my life, traveling and working. It's been 9 years since I left but there are no regrets. It's a tough industry, crazy hours, crazy nights after work.😉😉

[chonkimus]

I'm 20 years old I **understand** exactly what this guy means by watching people at the food you made and seeing a smile on their face it's the most amazing shite in the world to see working long hours as a chef is hard but nothing beats the feeling of watching your customers smile whilst eating the food you've grafted along with the rest of your team knowing that they have a full stomach and are happy

[donjoel]

Thank you Chef. This inspires the rest of us on the same path.

[phoenixskyward]

Well done, I honestly think this is a fantastic overview of the company. Apart from genuinely researching and seeing the quality of the customers food photos which is amazing, it's also a fantastic recruiting tool. I won't lie, I was sceptical about it at the start, and I also wished to see more scenes in the kitchen and from certain words you've said, but customer reviews are there, they provide that boost of respect. Going back to what you said, in regards to the flow of the work, deep cleaning every night kinda raised my eyebrow, I hope you understand. I've spent the last 7 years across many high end restaurants around London, practically the majority never uphold that level, no matter how much they say they do. But on a huge positive, which I absolutely loved and respect is when you spoke about section flow changes. It is amazing to hear such an organised level of flow with the team. And even more positivity, to make prep for the next shift team, it's just golden. Another lovely thing is your attitude towards rush service, it is a jolt of adrenaline, 3 to 4 hours, it's painful but it's the best part of the job. Love it.

I live a few mins away on the underground, I really want to come and see this in action one evening.


Much love to you, your team and clearly an amazing management system running the company! I wish you all the very best and success 🎉

[princeigweh]

Thanks bro, This is inspiring. Means I’m not going the wrong root I’m 25 as well and senior chef at Fuschia Abuja. I pray we all get our own restaurants soon 🙏🏾🥳

[liftyswifty]

I was a professional boxer from age 21-25, I'm now a chef and have been for 4 years, let me tell you, chefs life is much much harder than a boxers life, people look at me like I have 2 heads when I say that. Boxing compared to being a chef is literally like nursery vs university, I was decent aswell (14-0)

[cindytjho]

Amazing! Visited Fallow 3 months ago, loved loved loved the Mushroom Parfait

[ellmatic]

I really love and appreciate the transparency that Fallow brings to us.

[octobersvryown]

love the kitchen industry, got into it after i graduated then full time for about 14 months now. absolutely loving it so far

[vijayasreekakumani]

Proud to see you doing amazing things AJ👏👏👏

[Yousoundvaxxed]

The way this man speaks tells me he’ll go far as a chef

[alexanderpavlov]

This is a young man's game!😊..I applaud his energy, enthusiasm and creativity!..I was in the business for many years, by the time you hit 50, most Chefs are in the office (Executive Chef))..Or they are owners who are not in the kitchen that much and do not cook on the line anymore..Or they have left the industry completely .