I can shed some light on how Michelin does it now. they still call you to invite you to the awards show (indicating you have been nominated for at least 1 star). they do not tell you what you received until the show starts. the way the award show is framed, they list all of the restaurants who "retained" x stars, and if you went up a star, they announce you twice. for example, if you had 1 star, and went up to 2, they will announce you amongst the 1 star winners, and then surprise you with announcing you with the 2 star recipients as a newcomer. and if you go from 2 to 3, they make a special announcement at the end. for example, Smyth, the newest 3 star American restaurant, was announced with the 2 star recipients (as to be expected, since they technically retained their 2 stars by earning a 3rd) and then were not announced with the 3 star retaining restaurants, as earning a 3rd star is different than retaining one. once the retained 3 star recipients are announced, they make a surprise "and newly awarded 3 Michelin stars, Smyth, in Chicago Illinois". its not quite the same as before, but you know you earned something when you get the invite to the show. this year I don't believe anyone in the awards show lost a star, but i'd imagine that results in a call stating you won't be invited to the ceremony, and thus lost your star.
This is great info! I gotta tune into these ceremonies more often- zero pressure, but would love to hear where you’re working at or how this fits into context for you
@@justinkhanna for the sake of anonymity I sent you a DM on Instagram. When you work closely with “high profile” chefs it’s not exactly fair to reveal yourself online as you’re essentially representing them, but I’d be happy to continue the convo over there! I’ve had some questions for you as well about things like TSD, so if you find the time I’d be interested to hear back. Love these reviews, as well as the rest of your content! Cheers
I’m a green cook in a pub where, at maximum, there are 2 people in the kitchen. I prep cook and wash dishes, and it’s been a great full spectrum experience. Hopefully I can build a bankroll and gamble it on a small elevated burger concept that’s been marinating in my brain. The internet is great, chefs like you really do teach a lot.
I think the protrayal of the poor knife grip and hand position by him was an intentional choice. He clearly wasn't enthusiastic about going to culinary school, probably thinking he was above it or could just learn on the job given that he already has a lot of "restaraunt" experience and him just being older in general. Tina on the otherhand, was stubborn early in season 1, but eventually saw the success of the change brought about by Carmen and began to enjoy growing and taking pride in her creations. She is using the correct grips as she is more incline to accept new techniques and change in general.
Also, I think both Ibra and Tina were sent to the program to become better managers, especially if Ibra’s contributions can’t scale but he’s much more valuable managing prep during the morning or day and running the window
Talking about everyone saying behind or corner now, I work in a factory setting and caught myself having to say it so much because people just aren’t paying attention and moving at a high rate of speed so I’ll yell out behind and they immediately know what’s going on. It just makes sense at the end of the day.
Hey man, Love these videos and glad to see you back again. Your breakdowns are fantastic for someone like myself. Keep up the good recommendations and stay healthy!
I loved it! Thanks for taking the time to got through some things that might be obvious for those whose work in the industry, it gives another layer of understanding and appreciation for the show to us laymen :D
My pleasure! I honestly never expected this series to expand outside of industry folks, so I tried to do a better job this season of being even more detailed 🤓
My stepfather was a chef and he used a small briefcase to carry his tools. We had a custom one made for him on his birthday. Let me tell you, getting his knives to measure them without him knowing it was like a Mission Impossible movie.
I think savory components in dessert is really cool. I worked at a restaurant that topped their “sundae” with balsamic and evoo, and then the pastry chef at Auberge’s Stanly Ranch makes a sourdough ice cream
Justin, if I’m not mistaken, in the Michelin star conversation, Syd kinda mutters “well that’s three I guess”. Meaning she got excited telling her dad the definition of stars and overstated, then quickly tried to correct. Or at least that’s what I heard and how I interpreted it.
Cant tell if you are saying "Cat" but if you are her names actually "Nat". Not in a rude way, just letting you know 😀. Love these videos! Not a chef but do love cooking, learning, and The Bear lolol.
lol fun fact I was a bit under the weather while recording all of these breakdowns, so I might’ve not enunciated words quite right from stuffed sinus slash sore throat. But yeah I know it’s Nat
18:15 oh lol, ive had team mates put the square containers backwards in storage so the label was facing the wall. Lolll to me, it doesn't matter the shape, but if someone puts it back the right way.
Love watching these breakdowns. Very fun, because i am a restaurant person as well so knowing other people notice some of it is cathartic and entertaining. 2 points, first is, why do you call Natalie Cat? And second, on the whole restaurant failure stats and stuff, i think restaurants are so often used as examples of high risk is due to the margins being slim and a ton of stuff is needed to open one. Yes, many software companies probably fail, the vast majority of bands never get anywhere, but the startup on those could be as low as what a guitar/drum cost or a laptop with programming software installed. Could the failed company have gotten a 100k loan to try to get it done? Sure. But opening a restaurant actually requires an absurd amount to just get rolling so its an easier example of "hey thats crazy risky and you are on the line for a ton of it"
Marcus also goes overseas. She had a Mac knife because Carmen gave it to her. And Syd said 1 star because thats where they're at "The Bear" has to start somewhere.
Quick question, Several times they've portrayed spitting out food, which in my experience is pretty out of place. It seems like chefs that skilled might not get something right as they develop it, but way off, or inedible seems like a huge miss that instinct and experience wouldn't have anything that bad. I suppose with fermentation experiments, but missing that bad with salt or acid, and repeatedly?
@justinkhanna I'm not saying I would want to pay that kind of tuition. However, both of the characters have little to no experience in kitchens outside of the beef. Those fundamental skills are part of the cirruculum at any culinary school. Maybe it wasn't the best move financially for Carmy and Syd in the context of the show. Maybe it wasn't the best in terms of broadcasting what things you might learn in culinary school. Especially in one as renowned as ICE. However, teaching people how to cut the basic if ingredients in the most basic of ways is something that you will have to show kids fresh into culinary school.
haha, I know from the praise in public and criticise in private I say that to my chefs all the time. it is indicative if someone is a good manager or not!@@justinkhanna
Can you do a "first time reaction & breakdown" for the upcoming season 3? I enjoy your input as a chef, but it kind of feels weird to watch someone watch something that they've already seen before.
Tina got the knife from Carmy. I think Carmy and Sidney are using therapy mindfulness with the hand signals. Sidney is probably still in debt from her failed catering bussines.
I can shed some light on how Michelin does it now.
they still call you to invite you to the awards show (indicating you have been nominated for at least 1 star). they do not tell you what you received until the show starts. the way the award show is framed, they list all of the restaurants who "retained" x stars, and if you went up a star, they announce you twice. for example, if you had 1 star, and went up to 2, they will announce you amongst the 1 star winners, and then surprise you with announcing you with the 2 star recipients as a newcomer.
and if you go from 2 to 3, they make a special announcement at the end. for example, Smyth, the newest 3 star American restaurant, was announced with the 2 star recipients (as to be expected, since they technically retained their 2 stars by earning a 3rd) and then were not announced with the 3 star retaining restaurants, as earning a 3rd star is different than retaining one. once the retained 3 star recipients are announced, they make a surprise "and newly awarded 3 Michelin stars, Smyth, in Chicago Illinois".
its not quite the same as before, but you know you earned something when you get the invite to the show. this year I don't believe anyone in the awards show lost a star, but i'd imagine that results in a call stating you won't be invited to the ceremony, and thus lost your star.
This is great info! I gotta tune into these ceremonies more often- zero pressure, but would love to hear where you’re working at or how this fits into context for you
@@justinkhanna for the sake of anonymity I sent you a DM on Instagram. When you work closely with “high profile” chefs it’s not exactly fair to reveal yourself online as you’re essentially representing them, but I’d be happy to continue the convo over there! I’ve had some questions for you as well about things like TSD, so if you find the time I’d be interested to hear back.
Love these reviews, as well as the rest of your content!
Cheers
He’s definitely the anonymous critic
I’m a green cook in a pub where, at maximum, there are 2 people in the kitchen. I prep cook and wash dishes, and it’s been a great full spectrum experience. Hopefully I can build a bankroll and gamble it on a small elevated burger concept that’s been marinating in my brain. The internet is great, chefs like you really do teach a lot.
I think the protrayal of the poor knife grip and hand position by him was an intentional choice. He clearly wasn't enthusiastic about going to culinary school, probably thinking he was above it or could just learn on the job given that he already has a lot of "restaraunt" experience and him just being older in general. Tina on the otherhand, was stubborn early in season 1, but eventually saw the success of the change brought about by Carmen and began to enjoy growing and taking pride in her creations. She is using the correct grips as she is more incline to accept new techniques and change in general.
Totally - Tina's invested
It’s also mentioned that Ebra has arthritis, so I think his knife skills reflect his physical issues.
Also, I think both Ibra and Tina were sent to the program to become better managers, especially if Ibra’s contributions can’t scale but he’s much more valuable managing prep during the morning or day and running the window
VERY amateur home cook here - the bear is one of my favorite shows of all time and THIS is the detail I needed!!!
Talking about everyone saying behind or corner now, I work in a factory setting and caught myself having to say it so much because people just aren’t paying attention and moving at a high rate of speed so I’ll yell out behind and they immediately know what’s going on. It just makes sense at the end of the day.
Hey man, Love these videos and glad to see you back again. Your breakdowns are fantastic for someone like myself. Keep up the good recommendations and stay healthy!
Thanks Tarrel! Means a ton to have you watching - I'm beyond stoked to be back 👊
I loved it! Thanks for taking the time to got through some things that might be obvious for those whose work in the industry, it gives another layer of understanding and appreciation for the show to us laymen :D
My pleasure! I honestly never expected this series to expand outside of industry folks, so I tried to do a better job this season of being even more detailed 🤓
I didn’t expect to hear a rant on celery today
Welcooooome 🙌
I love this series and can’t wait to watch the rest!
7 more episodes to go!
My stepfather was a chef and he used a small briefcase to carry his tools. We had a custom one made for him on his birthday. Let me tell you, getting his knives to measure them without him knowing it was like a Mission Impossible movie.
I think savory components in dessert is really cool. I worked at a restaurant that topped their “sundae” with balsamic and evoo, and then the pastry chef at Auberge’s Stanly Ranch makes a sourdough ice cream
100%!
Justin, if I’m not mistaken, in the Michelin star conversation, Syd kinda mutters “well that’s three I guess”. Meaning she got excited telling her dad the definition of stars and overstated, then quickly tried to correct. Or at least that’s what I heard and how I interpreted it.
That would make WAY more sense!
Cant tell if you are saying "Cat" but if you are her names actually "Nat". Not in a rude way, just letting you know 😀. Love these videos! Not a chef but do love cooking, learning, and The Bear lolol.
lol fun fact I was a bit under the weather while recording all of these breakdowns, so I might’ve not enunciated words quite right from stuffed sinus slash sore throat. But yeah I know it’s Nat
18:15 oh lol, ive had team mates put the square containers backwards in storage so the label was facing the wall. Lolll to me, it doesn't matter the shape, but if someone puts it back the right way.
Watched the entire thing on my lunch period! Great 🎉
You're the best!
Love watching these breakdowns. Very fun, because i am a restaurant person as well so knowing other people notice some of it is cathartic and entertaining.
2 points, first is, why do you call Natalie Cat?
And second, on the whole restaurant failure stats and stuff, i think restaurants are so often used as examples of high risk is due to the margins being slim and a ton of stuff is needed to open one. Yes, many software companies probably fail, the vast majority of bands never get anywhere, but the startup on those could be as low as what a guitar/drum cost or a laptop with programming software installed.
Could the failed company have gotten a 100k loan to try to get it done? Sure. But opening a restaurant actually requires an absurd amount to just get rolling so its an easier example of "hey thats crazy risky and you are on the line for a ton of it"
Marcus also goes overseas.
She had a Mac knife because Carmen gave it to her.
And Syd said 1 star because thats where they're at "The Bear" has to start somewhere.
Favorite scene from this episode? ⬇️
Quick question, Several times they've portrayed spitting out food, which in my experience is pretty out of place. It seems like chefs that skilled might not get something right as they develop it, but way off, or inedible seems like a huge miss that instinct and experience wouldn't have anything that bad. I suppose with fermentation experiments, but missing that bad with salt or acid, and repeatedly?
Subscribed!
Great to have you, Aaron! Pushing toward 100k subs with your help 🙌
As far as silly basics is concerned. They are in culinary school. The place you're supposed to learn "Silly Basics"
For that price?
@justinkhanna I'm not saying I would want to pay that kind of tuition. However, both of the characters have little to no experience in kitchens outside of the beef. Those fundamental skills are part of the cirruculum at any culinary school. Maybe it wasn't the best move financially for Carmy and Syd in the context of the show. Maybe it wasn't the best in terms of broadcasting what things you might learn in culinary school. Especially in one as renowned as ICE. However, teaching people how to cut the basic if ingredients in the most basic of ways is something that you will have to show kids fresh into culinary school.
did you read unreasonable hospitality?
I’m like 2/3 of the way through on audiobook - I definitely call it out in episode 7!
haha, I know from the praise in public and criticise in private I say that to my chefs all the time. it is indicative if someone is a good manager or not!@@justinkhanna
My friends all make fun of me for saying “corner” outside the kitchen 😂
Joke's on them when they get run into but you don't 😎
Can you do a "first time reaction & breakdown" for the upcoming season 3? I enjoy your input as a chef, but it kind of feels weird to watch someone watch something that they've already seen before.
Tina got the knife from Carmy. I think Carmy and Sidney are using therapy mindfulness with the hand signals. Sidney is probably still in debt from her failed catering bussines.
Really? I thought that happened in episode 5 and it was the one with the wa-handle?
@@justinkhanna sorry maybe I'm miss remembering.