Pro Chef Breaks Down The Bear from Hulu (INCREDIBLE Restaurant Show!)
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- čas přidán 26. 06. 2024
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00:00 Intro
01:35 Episode 1
25:26 Episode 2
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
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Co-star and consultant Matty Matheson contributed a lot to the realism of the show. Kudos to him and the rest of the cast, director and writers.
The creators sister was also a chef & provided consolation as well - really cool stuff :)
I love Matty, I wish Vice would bring him back. His current channel is good, but I miss the wild adventures they would send him on!
The meal ticket overload scene. I almost panicked too and I haven’t worked on the line in 2 years I thought I was in that kitchen for second. 🤣🤣 such a great mf show.
Bruh 😂🤣😂 I *DID* panic and I haven’t worked in a setting like that in years
@@devibezshow all I know is they should make a season 2 of that because it hit home with everything.
That episode was one take
@@hahajaxsontv which made it one of the best episodes
I realized I got line ptsd when I saw that episode seeing that flood of tickets that just seems to never end
tina in particular reminded me so much of my old baker who was hella sneaky and passive aggressive and older than the rest of us but then she also had her days where she was just a great team player. i remember one day i was late for brunch prep at 6 am (also FUCK BRUNCH lol) and she straight up drove to my house, climbed in through the window on my porch with a coffee, grabbed my non slips, and shook me awake. Crazy lady. God i loved and hated that life so much
Omg! That’s that old school toxicity I miss! I’m kidding and also totally serious. She was there when it counted. Nothing PC but she refused to let you fail.
@@Missjessicaw81 totally agree haha, it def is a 'hate it while it's happening, love it after some time has passed.' i think everyone should work in a higher-end scratch kitchen at least once in their lives
I binged it, cause it sucked me in. So freaking good!! Most definitely the closest thing to the real world of the culinary experience that's not tv glamorous. The mental battles of the chaos of balancing work life and personal life is spot on and hit all the feels.
Yeah cuz shooting a gun in front of your customers is real life. Get the fuck outta here
Exactly
The CSI of kitchen shows.
Same!!!🙉
Bbc show Chef with Lenny Henry was way ahead of its time
The post-shift meal is so real! My twin brother worked as a line cook for nearly 10 years and is now a sous chef. We moved in together again about a year ago (we’re 39 years old now) due to family stuff, and the one thing I make sure to do for him every single day that he works is to make a home cooked meal, even if basic, that can be ready for him to reheat easily when he gets home late at night. He works so hard to support our family, and while he still eats a lot of chips and drinks a lot Mountain Dew, I’m so glad to at least make him some basic, real food so that he has at least one solid meal.
Ha so true - you caught the line in Season 2 where Syd says "for dinner I had a left Twix" 🤣
This show hit hard for me. I did fine dining for 11 years. Now I manage a pizzeria. Wanted to be one of those Anthony Bourdain types, 80 hours a week and closing down a bar every night. Now I get paid better, work less hours and am completely sober on days I work. Going from a high up place to a small walk in store wnd how to deal with people is insane, I think this show captured that feeling as best as is possible. Especially the rules that come along with it, the basic rules I have is no booze in the store and no raised voices.
So good for you! Massive kudos 👏
@@justinkhanna Gracias, chef.
Richie's arc through the series is maybe one of the most satisfying arcs on TV, I swear.
Forks
as a 12 year line cook. This shit is so valid. I felt everything from this show. Hands down best show rn on fx. I'm from Seattle also. Been in 14 different restaurant all over Seattle. This shit was so close to me. Thank you for the review. I tried to let all other kitchen workers around me that they made a show about our work lifestyle!!!
If this was real then Seattle must be full of shoemaker kitchens
@@vominator it kinda is
@@vominator it is
Def is
@@vominator it really kind if is lolol
As a chef myself... PLEASE break down the next few episodes! I love your commentary.
This.
you ain't no chef.
@@goodboy0096doing it for the clicks. Like so many commenters
I worked in kitchens for almost 3 years when i was younger. Somehow i ended up the assistant to the sous chef of a very big place. One thing i can say with 100% certainty is that its a rough job. Ive never felt so mentally pressed and physically tired in my life. We were feeding anywhere from 500 to 1000 people a day. You just never stopped moving, carrying, cutting, boiling, cleaning (so much cleaning) on the loop, all the time. Entering room sized fridges nonstop and switching to working above boiling hot sprinkling pans and pots. Your body goes through so much physical exertion its crazy. TV makes professional cooking look like a chill job where the restaurant kitchen is just a bigger version of your home but with a similar pace and mentality. Thats not true at all. Theres a mountain of manual labor involved and as far as manners go this show is still taking it easy.
Damn it’s *SOOO* fucking relatable that I myself feel like I’m in the kitchen with them. The tips given to each other. The flip outs. The spotty relationships due to having crazy hours making your loved ones feel like you live a double life. The pain and confusion attempting to change the menu to be easier and more efficient, but having 1st day customers complain. Having talent but no one recognizing. Getting accidentally stabbed bc no one is yelling knife. This show is for culinarians hands down, and if you’ve never worked in a actual restaurant establishment. You simply just won’t understand to the intent or material they meant to portray
I honestly thought she stabbed him on purpose but that just me
@@matt-e8016 defintatly not. That would be borderline psychopathic? right before their argument, she forgot to yell "corner" so that obviously tells us how stressed she was with her role and how she forgot her location notification/hazard words and she quit because of how overwhelmed she was. Richie came at her aggressive she held her knife at him to back him off, he then accidentally runs into the knife. that entire encounter just shows how in kitchen tension/fights could easily lead to hazards
@@rosa_stars349yeah naw she stabbed him on purpose… but I get your point.
@@matt-e8016 lmao i mean i guess that’s what they mean when they say audience interpretations are always different
@rosa_stars349 She totally stabbed him on purpose, they had a history of fighting with each other. I’ve seen the whole series, it was *definitely* intentional.
This show shows the kitchen perfectly. I had a chef describe it as organized chaos, and thats what this show shows is organized (first disorganized) chaos. I hope there is a season 2.
Just got confirmed!
Lowkey one of the most impressive things is him being to spot the size of everything (beef order, deli-pots) at an instant.
I love Marcus and his baking adventures. I want good things to happen for him.
After a rough couple shifts, and some growing tensions. I was again told, by a friend from the industry, to watch this show. I knew about it, heard some hype for it, but like many was a bit reluctant to watch, I have to say. This show helped me. Be a better worker, face challenges in a better outlook, and overall improve my service to the level I knew I could reach. An Exceptional Show, a deffinitive must watch for any restaurant worker. A great watch for any casual viewer or foodie.
Great review, I also cried at the end. Props. U got yourself a new follower.
@@MVZUWL938 manuel did you just review ur review?
Respect
I don't work in a "professional kitchen" I work the Line at a Panera Bread, but it's crazy to me how much you pointed out resonates with my experience.
I'm a team lead and I handle food plates the food, handle quality ect.
From housekeeping to location notifications, I can relate to everything.
Eventually I wanna go to culinary school but it all seems far away.
Ur in the right path. Keep going homie
im a dishwaher at panera lol
@@kateysneed3359 same
You work a line. You create for folks eating, stay the path chef. You got this.
Hope you did it. Or next-stepped it
I loved that they kept with the plot lines. Like they really gave 2-3 episodes just to Marcus’s donut journey.
And Sydney is a character we so so so NEEDED to see on TV. I relate to her so much and it’s so wonderful to see a character like her - so real and so unlike many portrayals of black women because rarely do black women get to be shown with the complexity, ambition, humor, vulnerability, and intelligence that we have! And get to be a whole person, rather than a token character who just exists to be “the black one.”
I love Sydney!! Also loved the storyline between her and Tina. And Ebraheim’s stories.
Richie was driving me nuts but I appreciate the fact that there’s probably people who feel seen by Richie’s character just as much as I do by Sydney’s. Though his chaos was grating, it was necessary for the story.
Very well said.
I relate a lot to Richie. I had a rough childhood and was making a lot of bad decisions when I was younger and didn’t stop doing bad things until I got into the restaurant industry, but I went straight into a mom and pop restaurant that didn’t really care how I acted, what I did or anything, all they wanted was for us to speed through our work day and speed through closing but the customers loved our food so we stayed busy. 2 years of working like that with the same people will really desensitize you to how shitty everything actually is, and then when someone steps in who is serious about turning the place around it’s easy to look at them like a holier than thou, brown nosing asshole. I’m glad I got out of that headspace quickly because the store has never seen better days. It took a lot of scrubbing though!
So agree
funny thing is Richie was good in episode 7. and Sydney was a horrible human being.....the entire time i thought she was a little annoying because as a man ive had to deal with women like her in relationships....and i dont mean to make it sound sexist...but once she got in over her head she behaved horrendously towards richie.... and i know how richie felt....a person making judgements on your entire life because they know the surface of it all....
but at the same time theyve been picking on Sydney and she blew up....but really really really blew up....so who's wrong who's right....shit man.... craziest tv show ive ever watched..... everyones inner demons came out....
I loved the way they showed Sydney’s character. As a young black girl who’s been working since high school, a lot of her struggles were things I’ve gone through. From being called aggressive/angry for speaking up to be talked over and ignored. It feels nice to be seen. Love this show ❤️
I haven’t worked in the business in 7 yrs. I started watching the show and stopped for a day. Then start again and pushed through to the end. My anxiety levels were just off the charts in the tickets scene. It just took me back to nights where things like this happen and you have to just push through 🙈
I want to see a spin-off that focuses on the dishwashers. I freaking loved this show and it felt like being back in a dish pit watching all the drama and not giving a shit about it.
im a dishwasher at panera and same 🤣
Lol
You keep your dishwashers happy by giving them a beer while they pump out that last hour of dishes. Dishwashers are the most important kitchen employee.
Bruh…😂
@@thecaffeinjerki got put in the dish pit my last year in thr kitchen alot cuz we lost all the main guys and i would drink at least a bottle of wine every shift lmao
I tried working in a restaurant in a basic position with bare minimal responsibilities. I couldn't make it through a shift and I was honest with the owner and apologized for being too sensitive for the environment. She understood and told me to just clean until my shift was over and I was free to go.
This show sent me into a PANIC because of the constant ceaseless abuse. It's so horrible how they treat each other, especially Tina and Richie. This show sent me into a rage every episode and I only finished it because my partner, who worked in a restaurant for Years, absolutely loved it. He was dying laughing through most of it and told me without the experience none of the humor hits home. It's an amazingly well made show with incredible actors. I just fucking can't lmao
it's definitely not a job for everybody, definitely have to have thick skin, I've watched servers break down crying during a shift and a week later giving it right back,and your mate is right, unless you been in the trenches, some of the subtle (and some not so) humor will go over your head
Thanks! I loved the take. I literally cut the end of my finger off 45 minutes before dinner service on Opening NIGHT. I was super angry and slung the flesh into the bin and told everyone I was gonna need to drive a couple blocks to get some first aid. My best grill cook just said "was that you?" I replied "Yep. Be back in 10 minutes."
This show is sooo fucking good man, had me all in the feels, 13 yrs in this industry and I felt like I was right there standing next to Carm while all that b.s was going on, I definitely cried at the last episode #letitrip!!
Same
Binged it a couple of days ago. Couldn't help but get some references from kitchen confidential in there. The way Bourdain would describe his downtime, the way he had to manage purveyors, how he took cigarette breaks, etc.. It's all here. Loved it. Also, sidenote, Matty Matheson exec produces this, so he probably contributes a lot to the realism, and has this great comedic relief character that is kinda needed in this series. Hopefully we'll get a S02.
I hope so too! Loved that they brought Matty in to produce
First of all, I don't know shit about working in a kitchen. That being said, I thoroughly enjoyed The Bear an many levels AND I really appreciate your first hand experience and explanation regarding things in the show. Competency, in modern society, is highly underrated.
I loved this show so much. I'm the Chef de Cuisine at a winery and I forced all my staff to watch it and with the new season I'm forcing us to have staff viewing parties lol.
I also have a white board and the order section just says NEED and is underlined lol
The anxiety, abuse, level of stoke, is true of many desk jobs too. When the work you do is food prep, food cooking, restaurant work, it's all there in front of you. Thanks for the Michelin and chef de/sous insights: staff, restaurants, menues, service pitfalls. Etc etc. I guess this comes from Matty Matthesson and his sister (forgot her name) who are technical advisors. I wonder what it was like to work in his kitchen.
Keep it all coming. My favourite chef is Jacques Pepin. And kitchens are a great place to work
I work for the federal government as a Project Manager. You’d be shocked how much this mirrors government operations. I had no clue I’d identify with this so much.
That office looks exactly like what ours was. Just as messy too. Lot of late nights closing down the register and making sure the safe was locked and prepping the odd deposit. I had a heart attack one morning when I got called that the drawer was off and manager thought I had stolen. Apparently I miss counted and it was all in the safe.
I remember we had a clip board hanging in the walk-in. Getting cut suuuucks, cause it's usually on something that's dull when it should be sharp or vice versa. My 2 worst cuts were on a shit knife that needed too much effort to cut and on the grill scrapes edge that someone left in the soap sink. And then you never notice until someone points out there's blood all over the station and pray to God you don't lose a ton of prep from contamination. Back then we went through a lot of gloves so you're more paying attention to your hands from switching so much. I never learned corner. The kitchen was just a straight shot and the only doorway didn't have a door.
I got a surprise health inspection. Guy walked up to the kitchen entrance and I confusingly asked could I help him and he showed me his credentials. Fortunately slow day everything was really tidy but the most dangerous thing was we had a spray bottle of board sanitizer hanging from a shelf above the sink and any cleaning products must be kept below counter height. The little things are what get you. Glad he didn't see the smokeables squirreled away in the walk in.
Funny how much overlap there in kitchens regardless of what the average cover is.
I’m going to watch this series over the weekend. 20 years spent in professional kitchens, everything from short order to fine dining. I left the industry this year and feel weird having weekends and bank holidays off work. Great video!
Man, that printer going off in the one-er episode gave me flashbacks. That sound still haunts my service nightmares.
Damn I was already expecting an in-depth reaction but hearing you talk about the actual kitchen from a scene because you worked there was perfect
I binged all 8 episodes late last night and Im PSYCHED for season 2. I know I could never work in such a fast-paced, high-pressure kitchen, but I do love watching a show about it haha. Loved the entire cast, can't wait to delve deeper into everyone's personal lives. Jeremy Allen White is freakin AWESOME, I just felt so much for his character, dealing with the death of his brother while trying to get the restaurant up to par. There were some pretty anxiety inducing scenes that were so well done. Fkn BRAVO to the cast and crew, this show is amazing.
Your point about the Michelin star restaurants comes up in philosophy from Nietzsche called the slave morality where someone desires a thing but can't get it. So instead they decide that thing is morally evil. And their own lacking is morally good
The show touched upon almost every experience of every restaurant I’ve ever worked in. Gave a feeling of “how did they know??”
It was like chefs pretending to be actors. Not actors pretending to be chefs
I’m a banquet event chef of 12 years now. And man have I seen it all. It would be cool if there was a similar show or even a documentary series, I’ve even considered making one to show the day to day life of a banquet event chef on the go, it can be brutal, different workplaces each time, new venues, parking issue’s figuring out how to build a kitchen in under a hour managing temp personnel. Much love to all chefs ❤
I feel you. I once did a special event giving out mini burgers promoting a chain at a golf course, it was me (The cook) and the restaurant manager. I figured everything about the food and cooking it on spot. The other guy messed up on the portable BBQ. We were half an hour late where we should have been "easy-serving" every 5 minutes but started with a line up which fucked the day. Also while I was running around he was drinking beer with golfers ....
What was your favorite episode? Drop some likes + comments if you wanna see the rest of Season 1 broken down - cause I wanna talk about more, but only if you folks wanna see it! 💥
7
Can you review esp 7
Definitely the last one. Cried my eyes out
Seven, by a lot. That long, long, one-take of solid stress? Fantastic.
1-8 but emphasis on 8 I let everything out on that episode.
Just started watching it Justin , and I got hooked instantly from the get-go. It captures so well the emotions that run in our minds during service , and life as a cook in general.
Loved the show, but my anxiety was triggered like hell throughout. I don't even work in the food industry, but I was stressed right with them.
I just recommended it to my friend and he called my 15 mins in to episode one and said he couldn’t handle the closed space and yelling. I said give it time it will simmer down. If he makes it to episode 7 I’m not sure he will survive haha
@@mjd81784 I felt the same. Had to pause for a bit and come back, but it does a great job of putting you in that moment
So true! Episode 7 I felt like I was there and I was so uncomfortable. Incredible acting, writing and filming. Loved it.
Yup, most kitchens are rough environments surprisingly to a lot of people. You gotta have thick skin and be able to bust stuff out constantly under pressure. Can be very rewarding though
Thank you so much for taking your time to do this! This show initially got me hooked because I can appreciate a good dish and all the prep that goes behind it and I’ve also worked in a fast food kitchen. Your insight was much appreciated, thanks again!
Yes. Thank you. More, please. I would genuinely love you to continue breaking down the season.
Worked in restaurants and can say that the stress and organized chaos, the professional yet savage working relationship that is odd to outsiders, yet completely necessary is quite accurate.
I am a knife enthusiasts and I searched that knife down. Matched the kanji and style down and found the place that the prop master bought it at. It was sold out since the show released until last week when they got 5 new ones in. I bought it and just received it today! Can't wait to use the same knife that Carmie used!
Could you share the place?
@@AlasdairGRgoogle right ?
You should put the bear in the title of the show... I searched for a video like this all day yesterday, and this video was published for a few days already.
Love coming here and finding other people in the industry, in fine dining like myself or outside-honestly it's all crazy and hectic...but yall are all outside from my bubble...pretty cool
Exactly! Hello my brother
Same here dude I make seafood cuisine. Busiest, most consistent
Recently came back to the resort I worked at pre pandemic as a banquet kitchen supervisor. No more line or typical service. Just giant batches of dishes served buffet style for hundreds of people using big tilt skillets and steamers and kettles etc. dope af
Easily one of the best shows within the past decade, intense, emotional, funny, its everything.
You know what…? That cartouche explanation is seriously useful! It will solve one of my home kitchen pet peeves so I’m not doing my usual back and forth dance with lid on lid off to get the right balance!
Love that you’re doing this!!
I binged this last Sunday night. Jury is still out on whether it’s a masterpiece, but it’s some of the best television I’ve seen in a while.
I'm glad you included the "chef's home meal" scene. Shit hit hard. My go to was a gas station Italian hoagie, and a mountain dew. But yeah naw that scene was to close to home for me.
Fr thats the scene that stuck out to me the most because its sooo true. No cooking, cutting, chopping required because we do it all fucking day every day. My go to is always some variation of a turkey sandwich lmao or cheese, summer sausage, and pickles
Please continue the breakdown of this amazing show your insight is great all the little things that I missed and did not understand you explained perfectly .Thanks
This was so relatable for any stressful job! Thanks!
Please do more breakdowns! I've never been in hospitality but love your takes on how truly nuanced this show is!
High key one of the best original shows around. Some randoms on Facebook were talking about it and it seemed interesting. Watched a couple with my partner and we were hooked! Now I keep learning cool accurate things about the show
Loved this video and loving the show. Keep doing these commentaries! I’ll keep watching.
Thanks Joel!
Show of the year. Absolutely amazing all around
I love this thank you! Please review more episodes
this was great!! please don’t forget the other 6 episodes!
I don't consider myself gifted in the culinary arts whatsoever but this show is brilliant. The most relatable scene was when the mobile orders started coming through. I was a manager at a Jimmy John's and our printer paper went out without anyone noticing. When someone did finally ask why the printer had a red light we soon found out, and it was actually very similar to this scene. Haha. NEVER made that mistake again.
Carmy is also the reason I just bought black Birkenstocks haha.
Ha if Birkenstocks didn't make my feet hurt (their arches are a bit too high) I'd have them too.
I loved this breakdown. I've never worked in the restaurant industry so this was very informative.
ive been in a restaurant for almost 4 years working various boh and foh positions, and man that first episode and the ticket overload episode hit so hard cause ive FELT like that before. they really beautiful capture all the little details you wouldn't think to add into the scene, really make the restaurant feel lived in.. so good
I haven’t worked in any fine dining kitchens but I’ve served at fine dining restaurants and I even pick up on much of the lingo they use in the show. It’s very accurate. Especially how tense it can be in the kitchen during a rush.
I’ve never heard a chef’s reaction to a cooking show but this is a great first one!
Glad you enjoyed it! Appreciate you watching 🙏
I like how you're one of the only people talking about this show on TikTok/Insta right now, Justin! Man, when they said the ice cream machine broke in the second episode I was thinking "Oh no, this dude's gonna but a freaking PacoJet or some shit, lol".
Such a relatable show. I feel like I'm back on the line watching it. ALL the feels
I just binged both episodes of The Bear and I love it. New appreciation of chef's etc. This CZcams is so interesting Thank you Chef.
Hey amazing video, I may be a chef in Australia but I can seriously relate to this as seen a lot in my 10 years and counting as a chef and this show is very accurate :) keep up the good work man, became a subscriber after this video as I just typed bear show as it not available here in Australia and saw chef like myself was reviewing it etc :) awesome job yet again :)
This is great, love the super detailed insider perspective.
A little off topic. But the rounded edges of your face-cam is very pleasing. This show is great. Episode 7 was on another level. Made me feel like I was at work
This series of breakdowns is so damn interesting! Keep them up!
the scene passing out watching pasta grannies on youtube is too real.
Ha for me it was an old Bourdain episode or the old Harvard lectures on Modernist Cuisine with Wylie Dufresne or Harold McGee or Grant.
I just stumbled across your channel and I’m so happy that I did! I haven’t even seen the show yet, but I really appreciate your insight. Great video!
Thanks Rachael! Great to have you watching
Like many others . I binged it . Was amazing definitely want more . Closest thing to the real deal I’ve seen
Loved this show. Watched the whole thing last night
Worth binging
The kitchen nightmares really hit me in my soul. I have on several occasions had dreams about previous chefs berating me. They felt so real that I woke up with tears in my eyes.
10:44 with the stirring thing, it’s like when you’re cooking with a younger sibling and the only thing you have them doing is stirring something
Thanks from Sweden for your great comments on a fantastic show. I thought I just gonna watch 5 min to check if it was any good... 2,5 hours later I could not believe I was at the end...
This is great. Keep it going.
Let it rip. I started crying to. Fantastic show.
i can't wait to see your response to the rest of the series
Very accurate. Hopefully people watch this and behave better when they go to restaurants
Thanks for all this info !
Great review commentary 🤘🏼🍴
Having worked the line and also behind the bar it’s really interesting how the movement changes. You can’t really say behind because of the customers, so you have to really pay attention to where everyone is. It’s a lot more close quarters and a faster pace, so you will often tap someone’s back when you have to move past them. I’ll say behind when I think they might suddenly turn and start moving towards me in a pinch.
Im a server and was a porter/prep work. This show, even as a lower member of a kitchen is so accurate and stressful🤣🤣love it
very insightful thanks for the behinds the scenes.
This was so interesting, please break down some more episodes!
First time listener here. Please do the rest of the season! Lots of great insight from you. Was just at Bouchon Bistro last week!
I can’t wait to see your commentary to ep 7 (the cherry on top of this masterpiece)
Love how they really show how the dialogue in a kitchen can be, it’s not always nice and PC but it’s family and usually coming from a place of love. The only thing I call bullshit was chef saying I’m sorry 😂😂😂😂in my 20 years of working in a kitchen I’ve NEVER herd a chef say I’m sorry.
In the beginning you say that there are a ton of depictions of chefs in media, but I think it's a lot less than it should be. There's Burnt and Chef like you mentioned, a couple others (The Big Night is great), but it's such a great source of drama, comedy, and storytelling that I can't believe it's not more common. This and Pig are my two favorite things I've watched this year, and not just because I'm a cook. The Menu looks great too, hopefully more chefs will push to get these shows and movies made.
Also, little anecdote, the song that plays when Carmy is in his head and about to explode is New Noise by Refused. I made a '90s punk and alt playlist on Spotify for the kitchen to keep the energy up, and the recommendations added that song and I never got around to taking it off, so I'd just skip it when it came on because it's way too aggressive to work to. The only time that song would play in my kitchen was when everybody was so totally fucked that nobody had time to hit skip on my phone, so that song is ALSO my "shit hit the fan and I'm totally insane, don't fucking talk to me about donuts" song.
One more thing, the look on Carmen's face during the scene in the NY restaurant is SO real that I think it must have been direct from one of the chef consultants. That dead eyed stare where you process everything that's happening but you're just a brick wall of food production is the result of someone who's entire work day is a series of mild trauma responses from years of abuse.
awesome vid. can't wait for the other episodes if you do them
Gonna shoot them next week!
This is such a fab perspective on the show
Top notch content. Will watch the show
Loved this, more!
Keep doing these videos! I was at my friends house and the French Laundry scene was the first seen I watched, and I was just sucked in!
its highly emotional and depicts what the kitchen workplace is like
Just found your channel recently and dear god your video is so engrossing to me. I’ve always loved stories portraying an interesting industry, especially the restaurant business, and The Bear is by far the one of the best two I’ve watched so far, the other one being Big Night. And you’re so insightful and knowledgeable about this business and have so much to say about so many details, every second of this video is fascinating. Really great work!
Hope you enjoy Season 2 - those videos start going live on Monday!
It didn’t click for me that Frank Castle and Micro reunited for an episode in The Bear. I really enjoyed the show, the different personalities, the passion they all had for The Beef.
I quit my sous chef job right before the start of the pandemic to go back to school. For over 2 years I had no dreams haunted by the sound of the ticket printer. Then I watch one episode of this show and BAM! Kitchen nightmare that very night.
That’s how I knew it was legit.
Also Sydney’s resume is legit, I’ve been to those places, Avec was one of the better meals I’ve had in my life.