I was just trying to list down Carmen's Resume - to work in daniel, french laundry, noma and grace/ever. He's like an engineer who's graduated in MIT, Masters and PHD in Stanford, and worked and founded MANGA tech companies.
Did we land on the same answers? I have it time stamped towards the end of the video where him and Chef Terry are talking, you'll have to let me know what you thought!
@@justinkhanna I think you nailed it! I just wonder if Carmen ever staged somewhere else that didn't have a star at all (other than family restaurant).
22:13 - In the finale of Season 1 at the AA meeting Carmy says he would look at anyone who came to the restaurant to stage as a competition and would think "I'm gonna smoke this motherfucker" so I absolutely think that's where his head is at during this flashback.
Christmas indeed! Grateful to have you here man 🙏 it basically breaks down to me explaining almost 30 scenes for an average of ~3 min per scene, just adds up!
This was an incredible introspective. I don't know much about the culinary industry, but have a greater appreciation for the show as it seems to honor those who inspired it. The Bear just feels like the highest form of art imitating life with an immense production value. Thank you.
My wife’s therapist’s husband is apparently a famous knife creator in Chicago. Carmy’s knives are his creation, shown at 1:03:30 in this video. Kinda cool. Also 1:34:20 . I saw that story on Chef Table. Then Mike Bagale created the helium apple ballon, and grant told him the same thing.
Dude this is a fucking incredible video. I haven't seen the whole season yet but this episode to me was very inspiring as someone who's not even in the restaurant industry, and you did a great job of providing valuable context that just made everything better for me.
Hey Chef- another thing about the G2 Pens- they write under refrigeration, (most pens stop working in the walk-in, which is a huge inconvenience when inventory/ordering), write horizontally in addition to vertically again helpful when using a clipboard without a flat surface around!
So great to see you were able to get the S3 reaction done so quickly. This was prob my favorite ep and your breakdown of it from a professional POV was even better and more in depth than I thought it would be. Thank you!! Very informative, almost wish I was starting out as a chef, the info you provide is very insightful .
At 28:08 you can see the private "dining room" INSIDE the kitchen in Daniel. It is perched *above* the kitchen, looking down, and is behind that round / circle / portal window. The last time I ate there, one of Shaq's basketball shoes was up there, signed by the man himself. It's not fancy, it is for friends-of-chef, or celebrities looking to eat in private. It's basically one table...might seat 4 or 6 max...it's a tree house type of experience. Totally unique and not a lot of people know about it.
Pre-opening night...I watched Daniel himself unpack a box of his signature French porcelain dishes. As a waiter/captain, I came over to the restaurant (Daniel) from the catering company to help with some soft opening dinners. Kinda disorganized ..annoyingly. Things I would have been on top of were overlooked like not having hard liquor served and then on the down low for those that asked which of course turned into the masses and a mess. And then no one at the dishwashing area to handle all the dirty plates coming in and piling up and up and..finally one of mine fell off the counter and broke. Daniel, behind the line scrambled over yelling who did this?! Ok I said but look at the mountain of dishes piling up he said pick up the pieces and took a Polaroid of me and put it on the bulletin board..but with a wink. many stories to tell. he was a good guy but the head of catering was ah hem ^^^^^^our tips
i really appreciate the content mentioned, and gear mentioned. i always get upset when other creators dont publish at this same standard. keep up the stellar work. saving up for the elite version of your program, thanks justin :)
Those G2s are my favorite of the gel inks but I like it in 0.7mm - they are available in a 0.5mm fine point (I don't like those). The notebooks I like are the drawing notebooks from the art store. Heavy weight paper, heavy covers and the paper can take any medium.
This was my first episode of your podcast. I love "The Bear" and was pleasantly surprised to find this on RUclips. I truly learned so much. Thank you Justin for your insights, analysis and comments, many of which reached further than the world of professional chef/restaurateur. I'll be watching
Found this channel ➡️ subscribed ➡️ forgot about it ➡️ The Bear came out ➡️ was looking for any auxiliary media about The Bear after season 1 ➡️ and now I’m back waiting anxiously for his The Bear S3 Breakdowns.
I clearly didn't read the video title correctly, by the length I assumed he was reviewing the whole season, halfway through I realize he's only talking about the first episode 😂 we're diving DEEP on this one
Ha to be fair, this was my longest episode of ALL my breakdowns ever - too many scenes to cover. This season, I might actually do some combo episodes because certain ones didn't have much of a kitchen or culinary focus... Appreciate you watching!
It wasn’t just you, I saw the title come up on the ‘side feed’ recommendations, which cut the title off at S3… From that I was also thinking it was going to be the whole season. Was very happy that it was just episode one!
note as an artist. a lot of my fellow artists who are incredible draftsmen, painters, calligraphists, designers etc but have terrible handwriting because if it's not something that needs to look good we do just as much chicken scratch as anybody else. I can barely read what's in half of the dozens of sketchbooks i've kept over the years. Just a common misconception. Some people are just very deliberate about how they write.
I found it interesting when you talked about the relation between handwriting and other artistic mediums. I've found it to be the reverse for people around me. People with perfect handwriting tend to be less creative, and definitely the creative people around me had imperfect (but cool looking imo) calligraphy.
Which episode was your favorite this season? What questions do you have for me? Did you have a favorite scene from this episode? Wanna feature you folks in the rest of the episodes, comment below ⬇
This ep, #1, was by far my favorite. Question beginning with ep 3, for a chef of Carmen's caliber, would it be expected in real life that his BOH team should adapt to his new system immediately? Or was what he wanted as crazy as it seemed to the rest of his team?
Justin I would never combine 'old' anything with 'new' arrivals. All containers must be changed when date expires. Of course, you'd never keep using the same cambro over and over again. I'd not waste time with three labels. All info goes on one. FIFO in walk-in/reach-in/freezer. Tight/neat/clean. Always ready for an unexpected inspection. I enjoy your videos.
That's why I was confused too - like even if you consolidate from a large lexan to a small lexan in the fridge, you'd need to either move the label over or write a new one...so to do it 3 times is overkill IMO
@@justinkhanna I don't think it was a purely rational thought. He was looking for more control at that moment and went overboard (and everyone in the show seemed to pickup on this in their own way)
On the work scars: As a vet nurse, I trust the other nurses and vets with lots of scars on their arms LESS. Their animal handling skills are probably not up to snuff! It doesn't mean that they've worked harder than me or with more aggressive animals than I have.
We find out eventually that this franken restaurant is called Empire. There is an actual Empire in NYC, but I don't think that's supposed to be what this is. What I loved about this episode was it really showed the amalgamation of experiences that made Carmy the chef he is. He had nurturing experiences at Daniel, Noma, Ever and The French Laundry but he also had a brutal but still important experience at Empire.
What you said about calluses, burns, etc. reminds me of when I went to circus school for a year and all of us got 'trapeze hands', calluses in our palms just before every finger from the trapeze bar. Also I attended a workshop with an aerial silks instructor who said all of her students had scars on the inside of their knees.
Some spoilers for anyone who hasn't finished the season follow. I love that you bring up the palpable difference between Chef Terry and Chef David despite there ostensibly being the similarity of both of them pushing Carmy (and, to be frank, belittling him in their own ways), because you're right. They are absolutely different chefs to Carmy, and for all the differences between the two, I think the main reason that the relationships between Carmy and them feel so immediately distinct comes from Carmy himself. Carmy resents Chef David, intensely, as we see explicitly in the finale, but Carmy respects Chef Terry. The relationship between Carmy and David is an antagonistic one, and as such David goes above and beyond to hurt Carmy, to push him and to destabilize him. Terry has no such need, for Carmy is already open to her. He respects her, as you rightly mention in your comment regarding the turning of the saucepot handle. I am a chef myself, and while I've dealt with a few horrid, small, and cruel chefs above me before, there is some small comfort in the resentment of them. That I am at least justified in remembering them coldly and that their behaviors directly contribute to my desire to never pass that on to any chefs I work with or over. But the comments from chefs I have loved and respected, though on the face much lighter and respectful, have and continue to sting much more. For any chef I respect is a chef that can hurt me. This goes beyond cooking, of course, but it is plain to see in a hierarchical relationship like the ones in the brigade system. Terry's comment "are you okay? Do you need me to do this for you?", man, it fucks me up every time I hear it. To be respected positively is to have influence on another person more direct, and as a result more lastingly affective, than to be respected from fear and resentment. We have to both strive for the respect of our coworkers and employees as well as strive to not abuse that respect. It is imperative to find the kind, like you say, in situations like this. Excellent video. I'm looking forward to the rest.
Possible that somebody already mentioned this or you bring it up in a different episode, but Culinary Agents (job listings and fine dining news) published Carmy's "official" resume, which is something they do regularly with famous chefs, and interestingly, it lists "Empire" (Joel McHale's Restaurant) as (Eleven Madison Park) next to the fictional name. I noticed a LOT of Unreasonable Hospitality and Will Guidara's story play out in season 2 and especially season 3, and he's a producer on this season, I can't help but think that both Joel McHale's character and Carmen's worst tendencies are based off Daniel Humm (Guidara and Humm split shortly after winning World's Best Restaurant, neither have really said anything bad but people who are close to the group have told me that it WAS, in fact, a bad breakup). I did stage at EMP for several months and while I didn't really interact directly with him aside from "Good Morning Chef" and "Yes Chef", it was very clearly an environment of fear and pressure, rather than mentorship and collaboration. Also on the subject of "passing the torch" in terms of correction or discipline, I really struggle with telling someone that what they put up is not acceptable and they need to fix it or remake it. You can dress it up all you like, but the sentiment of "you made this and either recognized it wasn't acceptable or tried to pass it off to me, or you didn't see the issue in the first place" is fundamentally painful, but I think it's that sting that made me a good cook. "It's fine for now, let's do better next time" is a really tempting trap to fall into if you're not someone that enjoys belittling their staff (which I'd hope is most of us), but I really think it's my responsibility as a leader to give them a slap on the wrists and say it's not good enough.
A note on the snobbish "you have a scar because you worked with dull tools" section: Yes, that is technically true. However, unless you're one of the chefs or happen to be a staff member with means to purchase your own knives (and prevent other staff from abusing them), line/prep cooks at many, if not most, restaurants are working with cutlery provided by the restaurant. These are usually cheap knives maintained by a vendor, and they don't hold an edge for very long. Two hours into your shift, you will have a dull knife, and staff are conditioned to either toss the knife into the sink and find another one (because the knife vendor will pick them up later and replace them with sharpened knives) or just grin & bear through it because you're in the middle of a hectic service. The vision presented by media that every rank & file cook unfurls their personal collection of high-end kitchen knives is not how it actually works when you're not a chef at a high-end establishment. There are no moleskin notebooks or tweezers. There are sticky notes and fingers. So, that Anthony Bourdain callous isn't something to just flippantly dismiss. It can be seen as a sign that you didn't "silver spoon" your way through your career - that is, you didn't come out of CIA and stage at French Laundry, Daniel, Noma, etc. Rather, you grinded your butt through some real dives and worked your way up the blue-collar route.
Reasons I do gear reviews on the channel, too - with options less than $50, as well as free tutorials on sharpening, knife skills improvement and knife care. IMO you're framing the industry as 3*** vs "everyone else", when the reality is, there's also a large cohort of folks who just have their ~1-2 knives, some personal utensils, and everything else is used from the restaurant (vs the big fancy knife roll with unlimited options). I'm also not intending to be snobbish, the goal is to acknowledge small tweaks that lead to a better shift at work. If I'm "calling out" anyone, it's not the prep cook who is frustrated with the knives the restaurant offers them, it's the folks that throw up their hands and say, "well this is just how it is!". Idk about you, but I believe that nearly every step of that process could be improved to make for a better culture for that team: 🔪 Training on knife use (to prevent abuse and to increase edge retention, even if the choice is to stay with that commercial knife service) 🔪 Knife storage rules (can't think of *_one_* positive outcome from a knife being "thrown" in the sink, as shown in future episodes of this season) 🔪 Anti-theft measures (ie: lockers, engraving initials onto the individual's knives with a cheap Dremel, shared that tip here on the channel before) ⏲️ Better organization and time management so that the choice between taking a few seconds to hone a knife or a few minutes to sharpen during the day doesn't put someone completely under water. I don't believe the onus of any of this needs to fall on the prep team either. Does the management team know that tasks are taking longer because the prep team doesn't have the right tools for the job? You're right, there are differences in restaurants, and I think that's okay. I'd consider it "dismissing" the Bourdain remarks if I was to say it was "wrong" or "never happens" or "isn't accurate". I'm saying it absolutely happens, but that's not where we, as an industry, have to leave it. Thanks for watching 🙏
😅😅😅 quite a season, specially the way they handle emotional damage. Still keep season one as my fav. Thanks for all your work taking the time on making this for us man.
Been waiting for this since the day the season 3 came out so excited to see you break down the rest of the episodes! Ps. the franken restaurant that Carmen ran in ny with Chef David is called Empire it says in e10
Your breakdown at 23:42 is so important, not just for chefs, but for anyone trying to move forward. Everything, from knowing what a decision (in this case, moving to New York) entails - pros and cons attached - to what you might leave behind, and the pitfalls of getting too attached to the idea of the "decision." On a side note, I loved the way this scene was played out after watching it again. This is just my opinion on it, but I feel like this scene was a direct question to the watcher on Carmie's decision: stockpiling all the scenes of hardship that Carmie went through before, after, and even during this episode against all the "happy" ones - "Is it worth it?"
I work as a junior sous at a 1 michelin star. My standards came through fear and i cant easily deny or see an alternative to that fear in improving and developing people that dont really want to be there. We are in such a chef shortage that, yes if i had someone who was correctly motivated walking through the door to be the best that they wanted to be and were attentive and listening to instructions, they could be taught without aggression. However, when you have a young kid thats arrogant, lies, is lazy and is constantly trying to test your boundries i do believe even though i wish it wasnt the case that aggression and breaking a person is the best first step in moulding them into something better and in my experience when done correctly, those people will thank you for it. I thanked the people that broke me in the end. Trust me i wish and pray that im wrong but i think its just an aspect of human psychology thats hard to dart around. Since we've been forced by people outside of the kitchen team to change our culture the shit i see people doing and then blatently lying about it even as im showing evidence that ive caught them in the lie because they dont fear the consequences it just makes me sad because if i was still allowed to make them afraid they could become so much more than they currently are.
I'm fascinated that these top restaurants are using many of the techniques pioneered by Edward Deming and more or less perfected by Toyota. Some examples include single piece flow, visual management, Kanban, 5S, and pull flow. These techniques are taught both in university settings and at actual corporations. However, they're doing perhaps only 30% to 40% of what they could do. Perhaps the writers should send Carmy to Toyota for a couple months so he can see the real deal and bring it back to The Bear. (No, I have never worked for Toyota. But I did work for a company that embraced Toyota's quality/lean philosophy and made bank on it.)
1:14:29 in the bartending world having the barback place the pour spouts facing left for right-handed bartenders and facing right for left-handed bartenders in their well so that when the bartender pours the label is facing towards the customer is something I learned in Vegas to do prior to becoming a bartender and many managers saw that level of detail and I was noticed for the respect of the craft. It really is the little things that matter.
E10: I feel like the reason everyone is saying season 3 is a weak season for the bear, is because very little happens and nothing major gets completed unlike previous seasons (s1: pays of debts and switch to making the bear, s2: finishes the bear and starts serving), but I still really enjoyed it. How would you say this season compares to the previous ones you've watched?
E10: You mentioned the night and day difference between Chef Terry vs Chef David in this episode, but one thing I wonder about... Just because someone is more gentle or subtle (a la Chef Terry) doesn't mean it isn't brutal. I was struck by just how terrifying it must be to be confronted the way Carmen is in the scene with the beef. Obviously Chef David takes this to an even greater extreme, but when you are talking about being the best in the world at what you do, is this kind of treatment (either from Terry or David) truly necessary?
I enjoy classroom structures for when I would like to learn up on various things, but culinary classes seem like overkill when learning how to just cook for family. Would you know if a middle ground exists for the layman?
S3E3 question - is it bad for business and/or staff to do daily menu changes? They talk about cost, but how can staff mentally and creatively do a new daily menu? What’s optimal menu duration at that caliber restaurant ? A month? A week?
So in terms of time on a masking tape label, I've always understood it to be for the health department's benefit. Like if something that needs to be served cold got into the danger zone as it was being prepped and a health inspector came in and tempted it, the time on the label let's them know it's in the process of being chilled and (hopefully) safely following the 2-4-6 rule
Totally, another great use case here. But you'd usually see this in a spreadsheet-style format on something like a clip board considering you can condense a lot of information (and save the records for future) vs having it be a disposable piece of tape that's gonna get lost (and also doesn't have the actual prep item associated with it attached). If it's a "oh I just need to remind myself that I started cooling this chicken down at 10:37am" piece of tape, that's fine...but I don't think that's what we saw played out on screen (or ends up being that practical in an actual restaurant setting).
Interesting thing about taking notes at 9:11. I’m currently extending at TFL and I was told that David Breeden (CDC) absolutely hates when people write down recipes. Sous chefs print recipes. That’s because DB doesn’t want the person to make a mistake because they wrote it the wrong way
Makes sense - any point of information transfer allows for mistakes, so I get the reasoning. Might’ve changed since my time, if recipes get printed that’s great!
@@justinkhannaIt made me think a little. You talked about Daniel Boulud and how it’s probably a sous chef who will demo something because he’s got other things going on. I’m just thinking about how Thomas Keller might have approved “Carmy” to write notes because TK personally approves of it. But TK doesn’t really run TFL anymore, that’s all David Breeden. I think it’s also cool in the TFL episode that it’s our exec sous who is doing the cornets!
chef I just started a new job and its my first time working in the kitchen, do you have any tips to avoid burnout and mental distress? i just got home and I really want to cry i feel so mentally and physically tired and I felt like I let my coworkers down thank you for all the videos and info I really appreciate you chef
Hi Justin, Thanks for the video, I love the in-depth breakdown and insights into life working in a kitchen. I have a question as someone who enjoys visiting restaurants. My significant other has IBS and is sensitive to certain foods, particularly alliums, which are high in fructans, and other foods with fermentable carbohydrates, like apples, which are high in fructose. When we dine at Michelin-starred restaurants (or those aiming to obtain a star, in our estimation), I make it a point to mention these dietary restrictions during the reservation and call ahead to inform them that onions, garlic, and apples are problematic. I don't want to specify that IBS is the issue, but I also don't want to come across as a difficult guest. Is there a way to phrase this request or convey the message in a way that's considerate to the restaurant? We've had instances where restaurants refused to accommodate these needs, leading to cancellations. I wonder if my phrasing might have been a factor. Thanks for your advice!
Great question, and good on you for always mentioning it during the reservation process, makes a world of difference for the chefs! We'd do a ton of accommodations at the last restaurant I worked at, even like low fodmap diets. Obviously you aren't going to ever get a 100% success rate, but I think mentioning those frequent offenders as foods that cause problems and then a quick explainer as to why (ie: no allium, no apples, not an allergy, my partner has IBS) and potentially just having an open conversation with the captain of your table, and seeing what's possible so that it causes as little disruption as possible. Like if it's an ingredient that's featured in a sauce, could that be served on the side? That way your S/O can just do a little bit instead to decrease irritation? That's way easier for the kitchen rather than having to come up with a no-garlic sauce. Or even letting them know that you're fine with ingredients being repeated (some might disagree with me here) but that can sometimes take a lot of pressure off of the kitchen if they know you're okay with like beurre blanc being used twice in your menu. Again, your S/O knows best here but I'd guess that would increase your odds versus having to go on this long rambling explaining session about specific ingredients. On top of that, just being real with your captain about what you actually want substituted vs what you're okay just not eating. Getting personal here, when my wife was pregnant, we had done a lot of reading into being OK with her having certain foods on occasion based on research. We went to a 3*** spot and their protocol was to do no shellfish, no cured meats, all proteins cooked well done, etc. We had a quick chat with our captain, my wife confirmed with them what she was OK with eating and they only had to make 1 modification for her. Unfortunately, the reality is that a lot of chefs use alliums as a staple ingredient, and if they don't have the staff/capacity to make changes, they just know your experience is going to be lackluster and so cancelling becomes the lesser of two evils. Sucks. Another option is to maybe start at a place on the more casual end (I've talked in previous episodes about certain restaurants having bars you can go to, lounges you can have pared down tasting menus at, etc.) and ultimately ordering a-la-carte to just "check the pulse" of the place, see how they treat you, etc. And that way you can ideally make a reservation for the full experience on the way out and then you'll have confidence that they can deliver an experience that aligns with what you need. Easier to do when you're at home vs when you're traveling, but I think you get what I'm suggesting. Happy to continue the conversation here, hope this helped a bit.
As a baker, I've always found old school berating most efficient. Sure, people can learn through positive reinforcements, but negative just tend to stick better. That said, I personally correct people with positive words first time around. 2nd time cold. 3rd time old school.
Okay I’m an illustrator and friends with a ton- artists can have the messiest chicken scratch You can have good handwriting when you need it to be super legible for sure, but normal writing tends to be messy, do with that what you will ¯\_(ツ)_/¯
These are the corrections I need 😅 I like that idea of context-dependent handwriting cause you're right, I think most of us can make it more legible "when it counts" vs just scribbling down what we need in the moment
I'm biased cause I run a culinary program myself now www.joinrepertoire.com/tsd - but I also cover a lot of this in this episode from Season 2: ruclips.net/video/SLPogsWh0v0/видео.html
@@justinkhanna I’ll check it out. I’m 29 stil trying to decide what to do. The bear I love as it’s sparked a fire more for me to cook and I do enjoy it. I also love smelling different t notes in perfumery. The olfactory part about it. It’s somewhat similar to food. Taking a break and taking you to a place in your life. Smells and taste can do that
`I was part of the soft openings at Daniel because I was a waiter/captain in the catering division. I saw Daniel on the street one day..we chatted. His daughter was nearby I asked does she insist on going to McDonald's? "DB: YES" Me: Do you hide your face? DB hahaha "bien sur" Too bad I didnt take the opportunity seriously, I would have made some good bank but I had stars in my head.. plus 15 years earlier in NJ restaurant, I invited 23 yo new chef Tom Colicchio to fly over to Belgium with me as I was heading back to model and heard he was starting a French 3 star stage...damn
Most professional chefs lose feeling in some of their fingers. On one end it might indicate the time and effort put into their craft. On another end it’s not something you should aspire to
1:15:09 I say this as someone that's a compulsive perfectionist, this quote is absolute nonsense, as well as an incredibly damaging mindset. Irritating someone while they're trying to do a task is a direct path to getting not only worse work in the moment, but the fostering of long-term resentment.
What's the difference between "irritating" someone while they're doing a task and providing feedback? What's your preferred way to maintain high standards?
@@justinkhanna mainly continuing to needle someone over a correction that's already been communicated. Thinking about it, it might be a bit of a semantics issue. To me, "control freak" is a lot less someone exacting in their standards, it's someone that feels the need to constantly insert themselves as The One In Charge of anything happening.
Here we agree, then. The quote I was referencing (and the advice I personally need to hear more) is to not dull your ambition or omit standards entirely just because others might see it as “over the top”. No one likes feeling like someone’s breathing down their neck. I’ve mentioned this in other videos too, but any time the “control freak” does the job for someone else, they’re typically taking an opportunity away from that person to execute, learn and achieve.
A lot of people didn't like the first episode. However, it was extremely satisfying for those who are either in the industry or follow it closely.
Who didn’t like this?
I work in creative industries (director and artistic director for theater) and this episode made me cry.
I didn't like this or the other first episodes that much either but this whole season really grew on me.
I have shop that sells parts for cars. That episode was brillant. Season 3 not so much.
the way i kept thinking "i can't wait to see justin's breakdown of this episode" over and over while watching this season!!
Def my fav episode of this season - what did you think?
I was just trying to list down Carmen's Resume - to work in daniel, french laundry, noma and grace/ever. He's like an engineer who's graduated in MIT, Masters and PHD in Stanford, and worked and founded MANGA tech companies.
Did we land on the same answers? I have it time stamped towards the end of the video where him and Chef Terry are talking, you'll have to let me know what you thought!
@@justinkhanna I think you nailed it! I just wonder if Carmen ever staged somewhere else that didn't have a star at all (other than family restaurant).
22:13 - In the finale of Season 1 at the AA meeting Carmy says he would look at anyone who came to the restaurant to stage as a competition and would think "I'm gonna smoke this motherfucker" so I absolutely think that's where his head is at during this flashback.
Smoking in action 💨
Holy crap! Is it Christmas already? I didn't expect you to make a video for season 3 of the bear so fast! But I'm happy we got such a long one!
Christmas indeed! Grateful to have you here man 🙏 it basically breaks down to me explaining almost 30 scenes for an average of ~3 min per scene, just adds up!
This was an incredible introspective. I don't know much about the culinary industry, but have a greater appreciation for the show as it seems to honor those who inspired it. The Bear just feels like the highest form of art imitating life with an immense production value. Thank you.
My wife’s therapist’s husband is apparently a famous knife creator in Chicago. Carmy’s knives are his creation, shown at 1:03:30 in this video. Kinda cool.
Also 1:34:20 . I saw that story on Chef Table. Then Mike Bagale created the helium apple ballon, and grant told him the same thing.
Justin nothing is too inside baseball. I’m not part of kitchen culture but I look forward to your run downs of the Bear!
Grateful to have your encouragement 🙌
Dude this is a fucking incredible video. I haven't seen the whole season yet but this episode to me was very inspiring as someone who's not even in the restaurant industry, and you did a great job of providing valuable context that just made everything better for me.
The breakdowns are back!!!!
Indeeeeeeeed 👊
Been waiting for this! Thank you for your expert breakdowns.
Wait is over! Thanks for watching 🙏
Hey Chef- another thing about the G2 Pens- they write under refrigeration, (most pens stop working in the walk-in, which is a huge inconvenience when inventory/ordering), write horizontally in addition to vertically again helpful when using a clipboard without a flat surface around!
So great to see you were able to get the S3 reaction done so quickly. This was prob my favorite ep and your breakdown of it from a professional POV was even better and more in depth than I thought it would be. Thank you!! Very informative, almost wish I was starting out as a chef, the info you provide is very insightful .
Hey thanks! Means a ton to have you watching, helping chefs is the name of the game 🙌
Justin!! I’ve been waiting for your Season 3 review!!! Very happy this was such a long episode. Always look forward and value your reviews!
Super appreciate you watching!
At 28:08 you can see the private "dining room" INSIDE the kitchen in Daniel. It is perched *above* the kitchen, looking down, and is behind that round / circle / portal window. The last time I ate there, one of Shaq's basketball shoes was up there, signed by the man himself. It's not fancy, it is for friends-of-chef, or celebrities looking to eat in private. It's basically one table...might seat 4 or 6 max...it's a tree house type of experience. Totally unique and not a lot of people know about it.
Pre-opening night...I watched Daniel himself unpack a box of his signature French porcelain dishes. As a waiter/captain, I came over to the restaurant (Daniel) from the catering company to help with some soft opening dinners. Kinda disorganized ..annoyingly. Things I would have been on top of were overlooked like not having hard liquor served and then on the down low for those that asked which of course turned into the masses and a mess. And then no one at the dishwashing area to handle all the dirty plates coming in and piling up and up and..finally one of mine fell off the counter and broke. Daniel, behind the line scrambled over yelling who did this?! Ok I said but look at the mountain of dishes piling up he said pick up the pieces and took a Polaroid of me and put it on the bulletin board..but with a wink. many stories to tell. he was a good guy but the head of catering was ah hem ^^^^^^our tips
i really appreciate the content mentioned, and gear mentioned. i always get upset when other creators dont publish at this same standard. keep up the stellar work. saving up for the elite version of your program, thanks justin :)
Those G2s are my favorite of the gel inks but I like it in 0.7mm - they are available in a 0.5mm fine point (I don't like those). The notebooks I like are the drawing notebooks from the art store. Heavy weight paper, heavy covers and the paper can take any medium.
This was my first episode of your podcast. I love "The Bear" and was pleasantly surprised to find this on RUclips. I truly learned so much. Thank you Justin for your insights, analysis and comments, many of which reached further than the world of professional chef/restaurateur. I'll be watching
Your summary and insights were fascinating to listen to, thank you.
Means a ton to have you watching 🙌
Found this channel ➡️ subscribed ➡️ forgot about it ➡️ The Bear came out ➡️ was looking for any auxiliary media about The Bear after season 1 ➡️ and now I’m back waiting anxiously for his The Bear S3 Breakdowns.
I clearly didn't read the video title correctly, by the length I assumed he was reviewing the whole season, halfway through I realize he's only talking about the first episode 😂 we're diving DEEP on this one
Ha to be fair, this was my longest episode of ALL my breakdowns ever - too many scenes to cover. This season, I might actually do some combo episodes because certain ones didn't have much of a kitchen or culinary focus...
Appreciate you watching!
It wasn’t just you, I saw the title come up on the ‘side feed’ recommendations, which cut the title off at S3…
From that I was also thinking it was going to be the whole season. Was very happy that it was just episode one!
note as an artist. a lot of my fellow artists who are incredible draftsmen, painters, calligraphists, designers etc but have terrible handwriting because if it's not something that needs to look good we do just as much chicken scratch as anybody else. I can barely read what's in half of the dozens of sketchbooks i've kept over the years. Just a common misconception. Some people are just very deliberate about how they write.
I know everyone's saying this, but I was thinking of you all season. "ooooh Justin's gonna have a field day with this one, folks. "
Seeing Joel Mchale playing the overly-demanding Chef with his professional-wig is TOO apt!
I found it interesting when you talked about the relation between handwriting and other artistic mediums. I've found it to be the reverse for people around me. People with perfect handwriting tend to be less creative, and definitely the creative people around me had imperfect (but cool looking imo) calligraphy.
Which episode was your favorite this season? What questions do you have for me? Did you have a favorite scene from this episode? Wanna feature you folks in the rest of the episodes, comment below ⬇
I don't know if you can speak to this, but I read that Chef Terry was based on a combination of Alice Waters and Marcella Hazan. What do you think?
I’m not in the industry but maybe touch more about the FOH/BOH communication and how they coexist?
This ep, #1, was by far my favorite. Question beginning with ep 3, for a chef of Carmen's caliber, would it be expected in real life that his BOH team should adapt to his new system immediately? Or was what he wanted as crazy as it seemed to the rest of his team?
I actually watched this entire video....
Justin I would never combine 'old' anything with 'new' arrivals. All containers must be changed when date expires. Of course, you'd never keep using the same cambro over and over again. I'd not waste time with three labels. All info goes on one. FIFO in walk-in/reach-in/freezer. Tight/neat/clean. Always ready for an unexpected inspection. I enjoy your videos.
That's why I was confused too - like even if you consolidate from a large lexan to a small lexan in the fridge, you'd need to either move the label over or write a new one...so to do it 3 times is overkill IMO
@@justinkhanna Agreed. It's pretty but overkill.
@@justinkhanna I don't think it was a purely rational thought. He was looking for more control at that moment and went overboard (and everyone in the show seemed to pickup on this in their own way)
Thank you for your comments! Always looking forward to them! 🥰
On the work scars: As a vet nurse, I trust the other nurses and vets with lots of scars on their arms LESS.
Their animal handling skills are probably not up to snuff!
It doesn't mean that they've worked harder than me or with more aggressive animals than I have.
I think Carmy actually burnt his hand in the first episode. You may recall him grabbing a hot pot and shouting while he was being hazed.
I use the pilot g2 but the .38 size it's great. But I agree that it labors through drying
We are so back 🤝
We find out eventually that this franken restaurant is called Empire. There is an actual Empire in NYC, but I don't think that's supposed to be what this is. What I loved about this episode was it really showed the amalgamation of experiences that made Carmy the chef he is. He had nurturing experiences at Daniel, Noma, Ever and The French Laundry but he also had a brutal but still important experience at Empire.
That’s some Darth Vader type naming of this restaurant 😭
Also during the Frankenstein kitchen scenes, may be just me but Joel McHale’s glasses gives Heston Blumenthal vibes lol
What you said about calluses, burns, etc. reminds me of when I went to circus school for a year and all of us got 'trapeze hands', calluses in our palms just before every finger from the trapeze bar. Also I attended a workshop with an aerial silks instructor who said all of her students had scars on the inside of their knees.
Obsessed with these videos so interesting, keep them up ❤️
Some spoilers for anyone who hasn't finished the season follow.
I love that you bring up the palpable difference between Chef Terry and Chef David despite there ostensibly being the similarity of both of them pushing Carmy (and, to be frank, belittling him in their own ways), because you're right. They are absolutely different chefs to Carmy, and for all the differences between the two, I think the main reason that the relationships between Carmy and them feel so immediately distinct comes from Carmy himself.
Carmy resents Chef David, intensely, as we see explicitly in the finale, but Carmy respects Chef Terry. The relationship between Carmy and David is an antagonistic one, and as such David goes above and beyond to hurt Carmy, to push him and to destabilize him.
Terry has no such need, for Carmy is already open to her. He respects her, as you rightly mention in your comment regarding the turning of the saucepot handle.
I am a chef myself, and while I've dealt with a few horrid, small, and cruel chefs above me before, there is some small comfort in the resentment of them. That I am at least justified in remembering them coldly and that their behaviors directly contribute to my desire to never pass that on to any chefs I work with or over.
But the comments from chefs I have loved and respected, though on the face much lighter and respectful, have and continue to sting much more. For any chef I respect is a chef that can hurt me. This goes beyond cooking, of course, but it is plain to see in a hierarchical relationship like the ones in the brigade system. Terry's comment "are you okay? Do you need me to do this for you?", man, it fucks me up every time I hear it.
To be respected positively is to have influence on another person more direct, and as a result more lastingly affective, than to be respected from fear and resentment. We have to both strive for the respect of our coworkers and employees as well as strive to not abuse that respect. It is imperative to find the kind, like you say, in situations like this. Excellent video. I'm looking forward to the rest.
Kept on thinking throughout the show “wonder what Justin will say about this” 😆
I’m not one to comment but every minute of this so incredibly insightful. Looking forward to future breakdowns, amazing work!!❤❤
Much appreciated!
WE'RE BACK BABY!!
Possible that somebody already mentioned this or you bring it up in a different episode, but Culinary Agents (job listings and fine dining news) published Carmy's "official" resume, which is something they do regularly with famous chefs, and interestingly, it lists "Empire" (Joel McHale's Restaurant) as (Eleven Madison Park) next to the fictional name. I noticed a LOT of Unreasonable Hospitality and Will Guidara's story play out in season 2 and especially season 3, and he's a producer on this season, I can't help but think that both Joel McHale's character and Carmen's worst tendencies are based off Daniel Humm (Guidara and Humm split shortly after winning World's Best Restaurant, neither have really said anything bad but people who are close to the group have told me that it WAS, in fact, a bad breakup). I did stage at EMP for several months and while I didn't really interact directly with him aside from "Good Morning Chef" and "Yes Chef", it was very clearly an environment of fear and pressure, rather than mentorship and collaboration.
Also on the subject of "passing the torch" in terms of correction or discipline, I really struggle with telling someone that what they put up is not acceptable and they need to fix it or remake it. You can dress it up all you like, but the sentiment of "you made this and either recognized it wasn't acceptable or tried to pass it off to me, or you didn't see the issue in the first place" is fundamentally painful, but I think it's that sting that made me a good cook. "It's fine for now, let's do better next time" is a really tempting trap to fall into if you're not someone that enjoys belittling their staff (which I'd hope is most of us), but I really think it's my responsibility as a leader to give them a slap on the wrists and say it's not good enough.
A note on the snobbish "you have a scar because you worked with dull tools" section: Yes, that is technically true. However, unless you're one of the chefs or happen to be a staff member with means to purchase your own knives (and prevent other staff from abusing them), line/prep cooks at many, if not most, restaurants are working with cutlery provided by the restaurant. These are usually cheap knives maintained by a vendor, and they don't hold an edge for very long.
Two hours into your shift, you will have a dull knife, and staff are conditioned to either toss the knife into the sink and find another one (because the knife vendor will pick them up later and replace them with sharpened knives) or just grin & bear through it because you're in the middle of a hectic service. The vision presented by media that every rank & file cook unfurls their personal collection of high-end kitchen knives is not how it actually works when you're not a chef at a high-end establishment. There are no moleskin notebooks or tweezers. There are sticky notes and fingers.
So, that Anthony Bourdain callous isn't something to just flippantly dismiss. It can be seen as a sign that you didn't "silver spoon" your way through your career - that is, you didn't come out of CIA and stage at French Laundry, Daniel, Noma, etc. Rather, you grinded your butt through some real dives and worked your way up the blue-collar route.
Reasons I do gear reviews on the channel, too - with options less than $50, as well as free tutorials on sharpening, knife skills improvement and knife care. IMO you're framing the industry as 3*** vs "everyone else", when the reality is, there's also a large cohort of folks who just have their ~1-2 knives, some personal utensils, and everything else is used from the restaurant (vs the big fancy knife roll with unlimited options).
I'm also not intending to be snobbish, the goal is to acknowledge small tweaks that lead to a better shift at work. If I'm "calling out" anyone, it's not the prep cook who is frustrated with the knives the restaurant offers them, it's the folks that throw up their hands and say, "well this is just how it is!". Idk about you, but I believe that nearly every step of that process could be improved to make for a better culture for that team:
🔪 Training on knife use (to prevent abuse and to increase edge retention, even if the choice is to stay with that commercial knife service)
🔪 Knife storage rules (can't think of *_one_* positive outcome from a knife being "thrown" in the sink, as shown in future episodes of this season)
🔪 Anti-theft measures (ie: lockers, engraving initials onto the individual's knives with a cheap Dremel, shared that tip here on the channel before)
⏲️ Better organization and time management so that the choice between taking a few seconds to hone a knife or a few minutes to sharpen during the day doesn't put someone completely under water. I don't believe the onus of any of this needs to fall on the prep team either. Does the management team know that tasks are taking longer because the prep team doesn't have the right tools for the job?
You're right, there are differences in restaurants, and I think that's okay. I'd consider it "dismissing" the Bourdain remarks if I was to say it was "wrong" or "never happens" or "isn't accurate". I'm saying it absolutely happens, but that's not where we, as an industry, have to leave it. Thanks for watching 🙏
this is amazing work! really cool details that i would have never caught as an amateur cook. youtube algorithm doing good for a change.
Means a ton to have you watching!
😅😅😅 quite a season, specially the way they handle emotional damage. Still keep season one as my fav. Thanks for all your work taking the time on making this for us man.
Been waiting for this since the day the season 3 came out so excited to see you break down the rest of the episodes!
Ps. the franken restaurant that Carmen ran in ny with Chef David is called Empire it says in e10
I'll make that correction in that episode! Thanks for the call out, really appreciate you watching 🙏
Your breakdown at 23:42 is so important, not just for chefs, but for anyone trying to move forward. Everything, from knowing what a decision (in this case, moving to New York) entails - pros and cons attached - to what you might leave behind, and the pitfalls of getting too attached to the idea of the "decision."
On a side note, I loved the way this scene was played out after watching it again. This is just my opinion on it, but I feel like this scene was a direct question to the watcher on Carmie's decision: stockpiling all the scenes of hardship that Carmie went through before, after, and even during this episode against all the "happy" ones - "Is it worth it?"
happy i watched enough clips to be led here
Let's go 👊
I work as a junior sous at a 1 michelin star. My standards came through fear and i cant easily deny or see an alternative to that fear in improving and developing people that dont really want to be there. We are in such a chef shortage that, yes if i had someone who was correctly motivated walking through the door to be the best that they wanted to be and were attentive and listening to instructions, they could be taught without aggression. However, when you have a young kid thats arrogant, lies, is lazy and is constantly trying to test your boundries i do believe even though i wish it wasnt the case that aggression and breaking a person is the best first step in moulding them into something better and in my experience when done correctly, those people will thank you for it. I thanked the people that broke me in the end. Trust me i wish and pray that im wrong but i think its just an aspect of human psychology thats hard to dart around. Since we've been forced by people outside of the kitchen team to change our culture the shit i see people doing and then blatently lying about it even as im showing evidence that ive caught them in the lie because they dont fear the consequences it just makes me sad because if i was still allowed to make them afraid they could become so much more than they currently are.
Send me an email or an DM on IG, Luke! Would love to connect and chat on this, I have some frameworks to share that might be helpful.
I'm fascinated that these top restaurants are using many of the techniques pioneered by Edward Deming and more or less perfected by Toyota. Some examples include single piece flow, visual management, Kanban, 5S, and pull flow. These techniques are taught both in university settings and at actual corporations. However, they're doing perhaps only 30% to 40% of what they could do. Perhaps the writers should send Carmy to Toyota for a couple months so he can see the real deal and bring it back to The Bear. (No, I have never worked for Toyota. But I did work for a company that embraced Toyota's quality/lean philosophy and made bank on it.)
The accordion black stuff on doors is called a gasket!
1:14:29 in the bartending world having the barback place the pour spouts facing left for right-handed bartenders and facing right for left-handed bartenders in their well so that when the bartender pours the label is facing towards the customer is something I learned in Vegas to do prior to becoming a bartender and many managers saw that level of detail and I was noticed for the respect of the craft. It really is the little things that matter.
levels to this sheesh
could you do a video on creating recipes
The shelling peas for me was shelling and deveining 80lbs of shrimp my first day in a Japanese restaurant.
Hi Justin it's jared, I just sent a thank you email just about 3 hours ago!!!!! Thank you for posting
E10: I feel like the reason everyone is saying season 3 is a weak season for the bear, is because very little happens and nothing major gets completed unlike previous seasons (s1: pays of debts and switch to making the bear, s2: finishes the bear and starts serving), but I still really enjoyed it. How would you say this season compares to the previous ones you've watched?
E10: You mentioned the night and day difference between Chef Terry vs Chef David in this episode, but one thing I wonder about... Just because someone is more gentle or subtle (a la Chef Terry) doesn't mean it isn't brutal. I was struck by just how terrifying it must be to be confronted the way Carmen is in the scene with the beef. Obviously Chef David takes this to an even greater extreme, but when you are talking about being the best in the world at what you do, is this kind of treatment (either from Terry or David) truly necessary?
omg 1:03:32 is ingenious, i would have never thought of that 😱
0.38 is where it’s at. I rock a blue pen
I enjoy classroom structures for when I would like to learn up on various things, but culinary classes seem like overkill when learning how to just cook for family. Would you know if a middle ground exists for the layman?
What are you specifically looking to improve?
S3E3 question - is it bad for business and/or staff to do daily menu changes? They talk about cost, but how can staff mentally and creatively do a new daily menu? What’s optimal menu duration at that caliber restaurant ? A month? A week?
I love your breakdown
So in terms of time on a masking tape label, I've always understood it to be for the health department's benefit. Like if something that needs to be served cold got into the danger zone as it was being prepped and a health inspector came in and tempted it, the time on the label let's them know it's in the process of being chilled and (hopefully) safely following the 2-4-6 rule
Totally, another great use case here. But you'd usually see this in a spreadsheet-style format on something like a clip board considering you can condense a lot of information (and save the records for future) vs having it be a disposable piece of tape that's gonna get lost (and also doesn't have the actual prep item associated with it attached). If it's a "oh I just need to remind myself that I started cooling this chicken down at 10:37am" piece of tape, that's fine...but I don't think that's what we saw played out on screen (or ends up being that practical in an actual restaurant setting).
man i ❤ you for doing this
Interesting thing about taking notes at 9:11. I’m currently extending at TFL and I was told that David Breeden (CDC) absolutely hates when people write down recipes. Sous chefs print recipes. That’s because DB doesn’t want the person to make a mistake because they wrote it the wrong way
Makes sense - any point of information transfer allows for mistakes, so I get the reasoning. Might’ve changed since my time, if recipes get printed that’s great!
@@justinkhannaIt made me think a little. You talked about Daniel Boulud and how it’s probably a sous chef who will demo something because he’s got other things going on. I’m just thinking about how Thomas Keller might have approved “Carmy” to write notes because TK personally approves of it. But TK doesn’t really run TFL anymore, that’s all David Breeden. I think it’s also cool in the TFL episode that it’s our exec sous who is doing the cornets!
Watching these breakdowns it’s been crazy for me to realize the closest I’ve ever been to fine dining is Dennys 😂😂😂😂
Why was Chef Terry telling Carm to 'Keep the spoon, chef' so special? What is the gift of a spoon?
I cover that in this one: ruclips.net/video/cjPEeIkWXwU/видео.htmlsi=tK6tVZMn2BpC55cR
Can you talk about how The Bear’s walk-up window affects the Michelin judging?
I'm currently on internship in 2 star restaurant Amber by Richard Ekkebus in Hong Kong and I feel so inept cause I can't keep up. Any advice?
Send me an email or DM on Instagram, we’ll chat!
Hey Justin I was wondering if you could cover how to go about getting a stage position at places like The French Laundry, Noma etc.
I cover that in this one: Getting the Stage: Contacting Restaurants
ruclips.net/video/edNr5KKA-e0/видео.html
Thank you love the content
chef I just started a new job and its my first time working in the kitchen, do you have any tips to avoid burnout and mental distress? i just got home and I really want to cry i feel so mentally and physically tired and I felt like I let my coworkers down
thank you for all the videos and info I really appreciate you chef
Send me an email or DM on IG, would love to help on this 🙌
Those pens also notoriously bleed easily. Many jackets ruined by that.
Hi Justin,
Thanks for the video, I love the in-depth breakdown and insights into life working in a kitchen.
I have a question as someone who enjoys visiting restaurants. My significant other has IBS and is sensitive to certain foods, particularly alliums, which are high in fructans, and other foods with fermentable carbohydrates, like apples, which are high in fructose. When we dine at Michelin-starred restaurants (or those aiming to obtain a star, in our estimation), I make it a point to mention these dietary restrictions during the reservation and call ahead to inform them that onions, garlic, and apples are problematic.
I don't want to specify that IBS is the issue, but I also don't want to come across as a difficult guest. Is there a way to phrase this request or convey the message in a way that's considerate to the restaurant? We've had instances where restaurants refused to accommodate these needs, leading to cancellations. I wonder if my phrasing might have been a factor.
Thanks for your advice!
Great question, and good on you for always mentioning it during the reservation process, makes a world of difference for the chefs! We'd do a ton of accommodations at the last restaurant I worked at, even like low fodmap diets. Obviously you aren't going to ever get a 100% success rate, but I think mentioning those frequent offenders as foods that cause problems and then a quick explainer as to why (ie: no allium, no apples, not an allergy, my partner has IBS) and potentially just having an open conversation with the captain of your table, and seeing what's possible so that it causes as little disruption as possible. Like if it's an ingredient that's featured in a sauce, could that be served on the side? That way your S/O can just do a little bit instead to decrease irritation? That's way easier for the kitchen rather than having to come up with a no-garlic sauce. Or even letting them know that you're fine with ingredients being repeated (some might disagree with me here) but that can sometimes take a lot of pressure off of the kitchen if they know you're okay with like beurre blanc being used twice in your menu. Again, your S/O knows best here but I'd guess that would increase your odds versus having to go on this long rambling explaining session about specific ingredients. On top of that, just being real with your captain about what you actually want substituted vs what you're okay just not eating. Getting personal here, when my wife was pregnant, we had done a lot of reading into being OK with her having certain foods on occasion based on research. We went to a 3*** spot and their protocol was to do no shellfish, no cured meats, all proteins cooked well done, etc. We had a quick chat with our captain, my wife confirmed with them what she was OK with eating and they only had to make 1 modification for her.
Unfortunately, the reality is that a lot of chefs use alliums as a staple ingredient, and if they don't have the staff/capacity to make changes, they just know your experience is going to be lackluster and so cancelling becomes the lesser of two evils. Sucks. Another option is to maybe start at a place on the more casual end (I've talked in previous episodes about certain restaurants having bars you can go to, lounges you can have pared down tasting menus at, etc.) and ultimately ordering a-la-carte to just "check the pulse" of the place, see how they treat you, etc. And that way you can ideally make a reservation for the full experience on the way out and then you'll have confidence that they can deliver an experience that aligns with what you need. Easier to do when you're at home vs when you're traveling, but I think you get what I'm suggesting. Happy to continue the conversation here, hope this helped a bit.
As a baker, I've always found old school berating most efficient. Sure, people can learn through positive reinforcements, but negative just tend to stick better.
That said, I personally correct people with positive words first time around. 2nd time cold. 3rd time old school.
Okay I’m an illustrator and friends with a ton- artists can have the messiest chicken scratch
You can have good handwriting when you need it to be super legible for sure, but normal writing tends to be messy, do with that what you will ¯\_(ツ)_/¯
These are the corrections I need 😅 I like that idea of context-dependent handwriting cause you're right, I think most of us can make it more legible "when it counts" vs just scribbling down what we need in the moment
HONEY WAKE UP NEW JUSTIN KHANNA BEAR REACTION
This season made me feel things man
I have said it forever. Either an operations person or order of operations persons. Always looking for a better process.
Wasn't he working in Napa at some point?
What are your thoughts on his non negotiables?
That’ll be in Ep 2!
E1
Yes question… is culinary school worth it? I’ve had a liking for cooking since I was young and I also love perfumery.
I'm biased cause I run a culinary program myself now www.joinrepertoire.com/tsd - but I also cover a lot of this in this episode from Season 2: ruclips.net/video/SLPogsWh0v0/видео.html
@@justinkhanna I’ll check it out. I’m 29 stil trying to decide what to do. The bear I love as it’s sparked a fire more for me to cook and I do enjoy it. I also love smelling different t notes in perfumery. The olfactory part about it. It’s somewhat similar to food. Taking a break and taking you to a place in your life. Smells and taste can do that
🎉
`I was part of the soft openings at Daniel because I was a waiter/captain in the catering division. I saw Daniel on the street one day..we chatted. His daughter was nearby I asked does she insist on going to McDonald's? "DB: YES" Me: Do you hide your face? DB hahaha "bien sur" Too bad I didnt take the opportunity seriously, I would have made some good bank but I had stars in my head.. plus 15 years earlier in NJ restaurant, I invited 23 yo new chef Tom Colicchio to fly over to Belgium with me as I was heading back to model and heard he was starting a French 3 star stage...damn
The best pen in the world is a blue muji .38, good taste.
Truuuuue
Dude, .... are... are you Carmen in real life?
👀
Now we are cooking, Cheeeef
Eyyyy 🙌
More inside baseball! Tell me everything!
Will do - working on Episode 2 as we speak! Appreciate you watching 🙌
Chef I would to discuss the whole is this an accurate picture of the industry thing. I too am a chef and have a lot of thoughts about that.
Awesome video new sub
E5: "Do we need a Marcus?"
E3: How can The Bear survive with only four chefs?
28:30, At Boulud restaurants, sous chefs and execs get an embroidered jacket while CDPs don't
Totally makes sense - thanks for the info!
How can we contact you?
You’re crazy for saying the callus was caused by unsharpened knives. Try cutting 20kilos of kabocha squash with a “sharp” knife.
Is it sharp tho?
Most professional chefs lose feeling in some of their fingers. On one end it might indicate the time and effort put into their craft. On another end it’s not something you should aspire to
Daniel
10:43
Not true…
I can draw pretty well for the most part, and my handwritting is bested by my 6 yo boy’s… 😂😂
Ha I’m learning that this has way more nuance than I bargained for. Appreciate you sharing another data point! 😅
i am a artist and have really bad hand writing
1:15:09 I say this as someone that's a compulsive perfectionist, this quote is absolute nonsense, as well as an incredibly damaging mindset. Irritating someone while they're trying to do a task is a direct path to getting not only worse work in the moment, but the fostering of long-term resentment.
What's the difference between "irritating" someone while they're doing a task and providing feedback? What's your preferred way to maintain high standards?
@@justinkhanna mainly continuing to needle someone over a correction that's already been communicated.
Thinking about it, it might be a bit of a semantics issue. To me, "control freak" is a lot less someone exacting in their standards, it's someone that feels the need to constantly insert themselves as The One In Charge of anything happening.
Here we agree, then. The quote I was referencing (and the advice I personally need to hear more) is to not dull your ambition or omit standards entirely just because others might see it as “over the top”. No one likes feeling like someone’s breathing down their neck. I’ve mentioned this in other videos too, but any time the “control freak” does the job for someone else, they’re typically taking an opportunity away from that person to execute, learn and achieve.
im just passing by getting this recommended video and i wanted to say
I love moleskins