1:18 I like how appalled she looks at Carmy. Like, "that is *not* how this kitchen is run" My only question is why was Joel McHale's chef even invited to the funeral??? Chef Terry, clearly, completely disagrees with the abusive management style, and she had to have known that he was terrible to Carmy and that's where he got it from.
Let's be clear though - she is also mesmerized at the fact Carmy has the greatest potential she's seen with the way he decanters those peas at 0:38, so her reaction at 1:18 is more disappointment.
Stuff like that happens all the time honestly. Charlie Trotter was an absolute monster but other chefs (and the food media) basically chose to ignore it because he was a big name.
I worked once in a kitchen of a restaurant that had aspirations of getting a Michelin star. The cleaning was always the worst part of the night. I felt that I spent more time on the floor cleaning than I did cooking.
why aren't there dedicated cleaners? is it part of some discipline routine to also clean the kitchen you used to cook in? or just to save money? or a combination of both?
@a_n_0_n for most kitchens to save money. For others it's a form of discipline. If you do this alot you'll be able to spot more stains & messes and areas you'd normally miss as well as it keep you conscious when prepping so you don't make a giant mess. But also in some kitchens they see it as if you are able to spot a stain on the floor you'll be able to spot stains on plates before the dish is prepared to make sure everything goes out perfect. It always about everything must be perfect. Atleast that's how it was explained to me
Ironically it’s the same reason they make you scrub toilets and stuff in boot camp. It makes you want to take care of the restaurant because you know how much effort goes into keeping your station tidy and clean!
The wonderful thing about this episode is it lays bare how cyclical the mentor/student relationship is. We see Carmy being taught by a range of masters, and when he begins his own restaurant he is experimenting and trying to find a teaching style which works for himself. We can see with the way he mentors Marcus and Tina that he's trying to be kind and patient, but still firm and confident, mirroring the way he was taught by Chef Terry (even directly quoting her) - right up until he loses Claire. After that his mood plummets and he falls further and further into the mean, aggressive, critical style of his worst teacher, culminating in the most heartbreaking moment of the entire series with Sydney having a panic attack outside her apartment. Carmy has become the mentor he hates, and as a result Sydney is suffering the same damaging mental abuse that Carmy himself suffered as a student.
It can go a little further too. He initially used food so he could communicate with his brother, Carmy doesn't even say *he* liked cooking, he just liked cooking *with* his brother. I think his mother was where his traumas and food began overlapping. Between Mikey and Donna, Carmy seemed to learn to use food as a tool to get love and connection from his family. It just got warped and solidified even further with David. I think the biggest tragedy with Carmy is that he doesn't want to *be* a chef. He feels like it's his obligation more than his calling. I mean, in so many words he's said his passion was to be a fashion designer or an artist. Maybe I'm misreading his character, but I don't think Carmy wants to be in this industry and I could see him completely leaving it, same as Chef Terry, by the end of the show. "Next time I see you, don't call me chef"
Wrong, David was the last one. He gets the call about Mikey while working for David. The chronology is: The Beef, then staging at French Laundry, then Ever, then Noma, then Daniel, then Empire (David).
@@BatmanHQYT right! i think david was also so traumatizing for him, because he somehow senses that by constantly trying to satisfy the unsatisfiable boss, he neglected his family even further. i think he harbors a lot of guilt with working for david.
@@BatmanHQYTthanks for correcting me, I thought he went there first based on how he acted in the flashbacks. Looking back on the Forks episode, he did go to the other places first and then went to New York with David.
I think there's subtle jealousy coming from Adam(?) in the scene with the peas and it could be a big reason as to why he's essentially poaching Sydney. It seems as though he was higher in the ranks at Ever prior to Carmy and Luca arriving, and Carmy is shown to be leading all of the chefs at the very end of the clip. We also saw in season 2 that Adam got very upset and emotionally abusive when it came to the smudge on the plate, and Luca throws it back at him in Season 3 joking that he gets smudges everywhere. My prediction is that Sydney will leave The Bear and join Adam, but only temporarily. Watching season 2 again it's very obvious that they are trying to ham up the drama of the "partnership deal" when she's touring restaurants in Chicago, and it's mentioned endlessly in the third season by Carmy, Sugar, Cicero, and her father. It'll be a big blow to the entire team and especially to Carmen, and this will lead him to reconciling with Carmen and Richie. Even then, he will be lacking chef expertise in the kitchen and probably urge her to come back, if she's not fed up with Adam's management style. Sydney might even have a call or a talk with Richie about the behavior Adam displayed when Richie was staging there.
DAAAAAAMN I didn't fucking realise that he was higher in rank than even Adam over there!!! That is a FIRE observation and another credit to the writing imo!
You can also see that Luca first stands on the left of Adam and moves to stand next to Carmy in order to learn as much as he can from him. Love the attention to detail in this show. In season 2 Luca said that he started out along with another chef that was way better than him, he stopped acting like it was a competition and never left this chef's side in order to learn as much as he can.
0:45 what is this? I feel like Sydney mixed juice of this color when making the omelette in another part of the show. I always wondered what that juice was.
I always kinda fuckin hated, yet admired, chefs who want a quiet kitchen 😂 I totally get the need for calm for absolute precision, but it’s so damn annoying and even more grueling somehow. I love the kitchens that are loud chaos because you feel that pure energy and things seem to move faster. Both types of kitchens still get things right, but the louder it is, the less it feels like a classroom.
It's about respect, for the most part. Kitchens, especially high-end ones, are run like the military. So, instead of "Sir" you address people of rank with terms like 'chef'. This isn't a particularly sensitive field, it's an insanely serious one and that term is part of the language.
The whole upmarket restaurant world is total wanky BS. I Understand passion and excellence, but the way young chefs are treated is disgusting!. I would NEVER eat at one of these stupid overpriced 1% places. Just a stupid trend for the rich to show off!. P.S - To all you chefs doing it, I applaud you, but there is wayyyyyyyy more to life....
Chef Terry: Such an authority that when she asks for quiet even the BACKGROUND MUSIC listens.
Haha right
She got that yeat aura
"SHH"
A nice reminder that while top-level performance in anything can be stressful it does not have to be abusive even if many choose to be that way.
1:18
I like how appalled she looks at Carmy. Like, "that is *not* how this kitchen is run"
My only question is why was Joel McHale's chef even invited to the funeral??? Chef Terry, clearly, completely disagrees with the abusive management style, and she had to have known that he was terrible to Carmy and that's where he got it from.
The doylan answere is so we can have the confrontation...
He's a big name in Chicago dining, "political" invites like that can happen at these things. There's sometimes also journalists to doc it as well.
Let's be clear though - she is also mesmerized at the fact Carmy has the greatest potential she's seen with the way he decanters those peas at 0:38, so her reaction at 1:18 is more disappointment.
Stuff like that happens all the time honestly. Charlie Trotter was an absolute monster but other chefs (and the food media) basically chose to ignore it because he was a big name.
Wasn't Joel McHale's character the last chef he worked for before heading back to the beef?
The music in this episode really sets the tone.
I worked once in a kitchen of a restaurant that had aspirations of getting a Michelin star. The cleaning was always the worst part of the night. I felt that I spent more time on the floor cleaning than I did cooking.
thank you for sharing your perspective ☺️ it’s interesting to hear
why aren't there dedicated cleaners? is it part of some discipline routine to also clean the kitchen you used to cook in? or just to save money? or a combination of both?
@a_n_0_n for most kitchens to save money. For others it's a form of discipline. If you do this alot you'll be able to spot more stains & messes and areas you'd normally miss as well as it keep you conscious when prepping so you don't make a giant mess. But also in some kitchens they see it as if you are able to spot a stain on the floor you'll be able to spot stains on plates before the dish is prepared to make sure everything goes out perfect. It always about everything must be perfect. Atleast that's how it was explained to me
Ironically it’s the same reason they make you scrub toilets and stuff in boot camp. It makes you want to take care of the restaurant because you know how much effort goes into keeping your station tidy and clean!
Just because you worked at McDonald's doesn't mean you know what working at a five star restaurant about😂
The wonderful thing about this episode is it lays bare how cyclical the mentor/student relationship is. We see Carmy being taught by a range of masters, and when he begins his own restaurant he is experimenting and trying to find a teaching style which works for himself. We can see with the way he mentors Marcus and Tina that he's trying to be kind and patient, but still firm and confident, mirroring the way he was taught by Chef Terry (even directly quoting her) - right up until he loses Claire. After that his mood plummets and he falls further and further into the mean, aggressive, critical style of his worst teacher, culminating in the most heartbreaking moment of the entire series with Sydney having a panic attack outside her apartment. Carmy has become the mentor he hates, and as a result Sydney is suffering the same damaging mental abuse that Carmy himself suffered as a student.
It’s so traumatizing that David was the first person he experienced the chef life with. Imagine if he would’ve met the others first before David.
It can go a little further too. He initially used food so he could communicate with his brother, Carmy doesn't even say *he* liked cooking, he just liked cooking *with* his brother. I think his mother was where his traumas and food began overlapping. Between Mikey and Donna, Carmy seemed to learn to use food as a tool to get love and connection from his family. It just got warped and solidified even further with David.
I think the biggest tragedy with Carmy is that he doesn't want to *be* a chef. He feels like it's his obligation more than his calling. I mean, in so many words he's said his passion was to be a fashion designer or an artist. Maybe I'm misreading his character, but I don't think Carmy wants to be in this industry and I could see him completely leaving it, same as Chef Terry, by the end of the show.
"Next time I see you, don't call me chef"
Wrong, David was the last one. He gets the call about Mikey while working for David.
The chronology is: The Beef, then staging at French Laundry, then Ever, then Noma, then Daniel, then Empire (David).
@@BatmanHQYT right! i think david was also so traumatizing for him, because he somehow senses that by constantly trying to satisfy the unsatisfiable boss, he neglected his family even further. i think he harbors a lot of guilt with working for david.
@@BatmanHQYTthanks for correcting me, I thought he went there first based on how he acted in the flashbacks. Looking back on the Forks episode, he did go to the other places first and then went to New York with David.
havent watched it but I think the man just does his purpose and want to live just by that, he doesnt enjoy ir, he only does it because he has to
The attention to detail shown in this episode is fantastic
This is how the best are made. Constant pressure but a gentle touch.
Favorite episode of the series
Real G'z move in silence...
i just love how it reminds me of a core core video. Movies should implement this more
I think there's subtle jealousy coming from Adam(?) in the scene with the peas and it could be a big reason as to why he's essentially poaching Sydney. It seems as though he was higher in the ranks at Ever prior to Carmy and Luca arriving, and Carmy is shown to be leading all of the chefs at the very end of the clip.
We also saw in season 2 that Adam got very upset and emotionally abusive when it came to the smudge on the plate, and Luca throws it back at him in Season 3 joking that he gets smudges everywhere.
My prediction is that Sydney will leave The Bear and join Adam, but only temporarily. Watching season 2 again it's very obvious that they are trying to ham up the drama of the "partnership deal" when she's touring restaurants in Chicago, and it's mentioned endlessly in the third season by Carmy, Sugar, Cicero, and her father. It'll be a big blow to the entire team and especially to Carmen, and this will lead him to reconciling with Carmen and Richie. Even then, he will be lacking chef expertise in the kitchen and probably urge her to come back, if she's not fed up with Adam's management style. Sydney might even have a call or a talk with Richie about the behavior Adam displayed when Richie was staging there.
DAAAAAAMN I didn't fucking realise that he was higher in rank than even Adam over there!!! That is a FIRE observation and another credit to the writing imo!
I think he’s in love with Sydney. That moment together at the funeral between em had some friction
You guys with your crazy ships cant be serious 😂😂😂@@alightthatnevergoesout
He’s poaching Syd because of her merits, character and creativity.
You can also see that Luca first stands on the left of Adam and moves to stand next to Carmy in order to learn as much as he can from him. Love the attention to detail in this show. In season 2 Luca said that he started out along with another chef that was way better than him, he stopped acting like it was a competition and never left this chef's side in order to learn as much as he can.
This episode is so good
Season 3 Eps. 1 is my favortie, somehting about it makes it look like art...
The ost of nine inch nails ❤️
0:45 what is this? I feel like Sydney mixed juice of this color when making the omelette in another part of the show. I always wondered what that juice was.
@@monkeyandbananaco Honestly that sounds like a really good combo, I should try it.
Blood oranges
Blood orange
Does anyone know the song name of this scene?
'Together' by Nine Inch Nails
I always kinda fuckin hated, yet admired, chefs who want a quiet kitchen 😂 I totally get the need for calm for absolute precision, but it’s so damn annoying and even more grueling somehow. I love the kitchens that are loud chaos because you feel that pure energy and things seem to move faster. Both types of kitchens still get things right, but the louder it is, the less it feels like a classroom.
What’s the name of the music ?
Nine Inch Nails- “Together”
Álbum Ghost
Whys he pursing his lips like a beak
He's pretty much always stressed in the show, that's part of how he's expressing that stress
I think it’s more complete and utter focus
Buddy is dialed
He's locking in
He's in the zone
What was he wiping on the oven?
Any form of grime like grease that falls or whatnot
Anyone know the title of background music
Nine inch nails - together
Music ?
😗
Dude can we drop the redundant 'chef' after every sentence!!.... I keep thinking issac hayes is gonna start talking.
It's about respect, for the most part. Kitchens, especially high-end ones, are run like the military. So, instead of "Sir" you address people of rank with terms like 'chef'. This isn't a particularly sensitive field, it's an insanely serious one and that term is part of the language.
The whole upmarket restaurant world is total wanky BS. I Understand passion and excellence, but the way young chefs are treated is disgusting!. I would NEVER eat at one of these stupid overpriced 1% places. Just a stupid trend for the rich to show off!. P.S - To all you chefs doing it, I applaud you, but there is wayyyyyyyy more to life....
Quite in a kitchen i dont like and im only a kp i love communication in the kitchen