The Bear's "Chaos" Menu? Pro Chef Explains | Season 2, Episode 8
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- เผยแพร่เมื่อ 21 มี.ค. 2024
- A full breakdown of "Bolognese", Episode 8 of Season 2 of The Bear on Hulu, from a professional chef's perspective! The description reads, "The crew awaits a do-or-die fire suppression test."
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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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Tina going to cooking school was absolutely necessary for both skill building and her psyche. Sure she had years of experience, but part of her hostility towards Sydney and Carmy was because she felt inferior, knowing that they knew something she didn’t and being indignant because she knew things too and they were trespassing on her territory, so they needed to respect her. When Sidney and Carm showed her respect for her skills and taught her things like having each others back, she realized that maybe there was something to learn from them. By having her go to cooking school, she could gain the confidence that she knew the jargon and practices that they knew and it made her feel confident that she could play at their level. I had the same thing happen to me- I started my career in TV as an intern but I was producing a public affairs show on an local channel for three years. Even though I had title and experience, I knew that there was a lot I didn’t know. With that experience and adding the experience of being a copywriter, production assistant, and production coordinator for a cable network, I entered film school and even though I knew all the practical parts of producing, I learned the craft of cinematography, writing, editing, working on a crew, etc and that made me super-confident when I finally moved to LA to work in the industry.
Love this take! You're totally right - I guess I just wish they would've just shown more scenes of the "transformation" actually happening for her in the culinary school environment, versus having her just crush it from basically day-one and have her instructors sing her praises. Totally agree with you that matching that internal feeling of confidence with what your background and experience can "back up" is a SUPER valuable way that you carry yourself. Again, my bias is heavy because not everyone gets that opportunity afforded to them by their employer and I ask myself that question all the time: can we provide that boost in psyche and skill building for less than ~$20K and 36 weeks of time?
@@justinkhanna I think it makes sense considering Carmy's personality, even though in a previous episode he tells Cicero a star is a "trap" (loved your explanation of that btw), Carm still has this thing where he needs to be the best, he needs to be perfect, and he will sacrifice anything to achieve that. So my read was, Carmy wanted Tina to (as the original comment said) have the confidence and the technical knowledge to take over as Syd's Sous, since Carmy's mind was already on franchising and stuff. He's already thinking of a world where Syd is the head chef, Tina is the sous, and he's exec, because he has this problem where he's thinking ten steps ahead and ignoring the present (aka, he's already deep in debt and still shells out that much money to send T and Ebra to culinary school)
Somewhat related to The Bear’s window service: I used to live a couple of blocks from Chez Panisse in the 1990s. Although my college friends and I couldn’t afford eating at the restaurant on a regular basis, we would often partake at the restaurant’s cafe. Such delish food
I seriously love this deep-dive from you on these episodes. I learn something every single time
Just in time for lunch break
Here for you 👊
Maaaaan I FEEL you with the damn cutting the tape!! There's so many things that get with that!
🎉 watching on my lunch break! Awesome
Hope you enjoyed both lunch and this episode!
I think the other part of Carmen making his trauma resolution dish with the cannoli wasn’t just personal, but professional since he’s now expanding his idea range to do items he would have ignored on fear in the past
Totally - and how he's using the therapy he's going through to process it all
I think printing the book differently makes it more recognizable which makes it more marketable.
Collecting books is fun. I pick up books all the time. I just got Aaron Franklin’s book that was published last year
thosoe book that don't fit on the shelves are meant to be coffee table books. which, for the most part, are more like a cool decor in a space rather than for reading :)
I feel like Tina’s development this season was just an extension from the first season, like Tina from season one episode two would never go to culinary school. My thoughts.
I think culinary school, for Tina was the ends, not the means--getting sent to culinary school while the restaurant was closed was her evidence of validation and care that she'd never received before.
@tuffhawk13 I agree and I think it's super important for her because as we come to find out during s1, her animosity towards fine dining (Sydney & the brigade) was that she thought it would push her out, but instead she is being validated by it - first Sydney and now a culinary school.
@20:24 About the fork test front of house hiring tactic. I'm a 2 Michelin starred captain and bar lead and sitting with and ill fitting linen would have driven me crazy in under like 10 seconds. i would have had to have corrected it at least at one point during the interview. and as someone who hires for fine dinning I look for those skills in a person.
YOUR THOUGHS ABOUT the bookshelf 📚 haha the Alinea book .. best part
Someone agrees 😅
I think what going to culinary school did for Tina was give her confidence. Not everyone will get major skills or become up skilled by going to school, but for some people you get soft additions like confidence, credentials and etc. those things carry weight both personally and professionally. Tina had lost her confidence and completing the curriculum made her feel like she was going to be able to play ball with the kids around her. And sometimes, when o comes to hiring, the difference between who gets selected can come down to credentials 🤷🏽♀️
As a person who went to culinary school, I agree with Justin, culinary school is not as important. I always tell anyone in the cooking industry to stay in the industry and travel and get all of the experience they possibly can, instead of going through a culinary school and incurring a $40k+ student loan bill, like me...
I think the best thing for Tina is that she believes in her abilities.
About time, huh?
Hi chef, are you gonna start doing a pop up in Seattle anytime soon? I would love to come and dine in and ask questions!
I did 2 pop ups last year - I'm gonna be a guest chef in Mexico later this year, but that's the only thing I have on the calendar so far. Send me an email or DM, if you're in Seattle we can get coffee!
Nah, I agree one too many times when presented a dish or a beverage, they give you a back story. While I’m just thinking, is it good though. Especially in the age of social media, I see more often than not, guests almost downplay a plate or drink because it doesn’t have a killer mla essay backstory.
Im confused by your point on the tape. Even if you dont use the blade, the dispenser keeps the tape upright and a portion of tape extended and resdy for you to pull.
I kinda touched on it - to me, it’s such a tiny benefit in exchange for decreased mobility of the tape and taking up room on the station. Said differently: I don’t think it’s that much of a burden to find where the tape starts to trade putting it on a dispenser. The biggest benefit comes from eliminating the scissors and turning it into a one handed task!
@@justinkhannait’s much quicker to literally toss around plus we often relied on Xacto knives to clean up the look when used on hard surfaces
I thought they needed to get recertified anyway.
labelboard
Well i know what gift to give you if we ever meet. Hint: tape dispenser and a scissor
Truuuuue 🙌