The Pass is a chef telling you what the menu won't: how restaurant kitchens actually cook, what things really cost, and which bits of received kitchen wisdom are wrong. A YouTube channel, and a free newsletter that goes deeper than a short can.
A working chef in the UK. The venues and employers stay anonymous on purpose: the point is what happens in kitchens generally, not stories about one. The same kitchen is behind ChefSums, the costing spreadsheets the numbers in the videos come off.
Issues are written by The Pass team, a small team led by that chef: who writes The Pass.
Technique that holds up on a real line, gear that earns its place, and less waste. Every issue is archived in full in the archive, and the gear that actually gets used is listed on The Kit. The videos are at youtube.com/@offthepass.
Some links on The Kit and in issues are Amazon affiliate links: buy through one and Amazon pays a small commission, at no extra cost to you. ChefSums' paid templates are the other half. There are no sponsored issues and no paid placements.
The pass is the counter where a kitchen checks every plate before it goes out, which is the standard this site tries to hold its techniques to. If the term is new to you, here is what the pass is in a kitchen, who runs it and what the calls mean.