In this week’s episode of Behind the Pass, Dan and Rich take a proper deep dive into the workings of a real kitchen — not the telly kind, the graft-and-grit kind. From old-school brigade systems to how things are shifting in modern kitchens, it’s a no-nonsense chat about the structure, the pecking order, and the purpose behind it all.

They chat about who inspired them along the way (spoiler: it gets personal), and reflect on the most valuable lesson they’ve picked up after years in the heat — that knowledge isn’t just power, it’s everything. If you’ve ever been shown how to prep a whole menu off the cuff or had to lead a service with a look and a nod, this one’s for you.

And if you’re wondering where it’s all going next — imagine chefs in lab coats and kitchens run like food science units. It’s a bold prediction, but the lads reckon it’s not far off.

Pull up a stool, crack a beer, and listen in as two Yorkshire chefs put the world to rights — one service at a time.

This week, Dan and Rich get a little deeper behind the pass. From the kitchen tasks they could prep blindfolded, to the people they’d cook for one last time — this one hits a bit harder. There’s emotion, honesty, and a few near-tears as they open up about the chefs who influenced them, the ego that comes with the job, and when you actually feel ready in a kitchen.

Rich finds out he’s been Dan’s influence all along, and they both get hit with a reminder of why food really matters.

Still full of laughs, banter, and blunt truth — it’s everything you love about the show, with a bit more heart on the plate.

This week, Rich swaps chef whites for warehouse boots. We clash old school vs new gen kitchen mentality, debate whether food is art or ego, and dive into the age-old question: should recipes be freely shared or fiercely guarded? All that, plus laughs, flames, and deep chef chat — only on Behind the Pass.