Carmen's Actual Resumé - Pro Chef Explains | S3E1 of The Bear
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- Опубликовано: 25 июл 2024
- A full breakdown of "Tomorrow", Episode 1 of Season 3 of The Bear on Hulu, from a professional chef's perspective!
Total Station Domination: geni.us/gettsd
Waitlist for Satisfying Dish Creation: ck.joinrepertoire.com/sdc-wai...
⚙️Gear Mentioned:
Pilot G2 Pens: geni.us/xuxa
Moleskine Address Book: geni.us/xZ5lyFM
Rite in the Rain Notebooks: amzn.to/3RTBZeO
📚Books/Magazines Mentioned:
War of Art: geni.us/CS5hkMA
Kitchen Confidential: geni.us/AzvsAJ
Toothache Issue #5: toothachemagazine.com/collect...
📺 Content Mentioned:
Plating Faster Video: • Improve Your Plating S...
Food Allergies & Aversions video: • My Thoughts on "Food A...
Dave Beran on IG: / dcberan
Dave Beran’s Episode about Will Poulter: www.foodandwine.com/tinfoil-s...
00:00 Season 3 Thoughts
00:20 Culinary Scars: Embarrassment or Honor?
02:55 Kitchen Cleanliness and Staff Behavior
04:28 The Importance of Order and Organization
05:39 French Laundry Insights and Techniques
07:23 The Art of Note-Taking in High-End Kitchens
17:18 Efficiency in Kitchen Tasks
23:40 Carmen's Career and New York's Culinary Scene
25:27 Staging at Daniel and Kitchen Culture
29:11 Reflecting on Marcus and Chef Luca's Collaboration
29:47 Managing Expectations in the Culinary Industry
30:05 The Reality of Staging in High-Caliber Kitchens
31:34 Finding the Right Mentor Early in Your Career
37:15 The Importance of Decision Making in Menu Creation
40:01 Labeling and Organization in Professional Kitchens
44:28 The Art of Shucking Peas and Kitchen Dynamics
50:40 Quiet Kitchens: Benefits and Drawbacks
52:58 The Reality of Extreme Cleanliness Standards
58:48 Tool Trays and Bain Maries: Essential Kitchen Setups
01:02:02 Bain Marie Essentials
01:03:25 Brunoise Cutting Technique
01:05:00 Handling Skewered Proteins
01:06:22 Sauces and Labeling in the Kitchen
01:10:18 The Role of Protein in Plating
01:12:30 Carmen's Culinary Journey
01:14:27 Respect and Kitchen Etiquette
01:27:10 Carmen's Resumé (Attempted Breakdown)
01:29:57 Dealing with Dietary Restrictions
01:31:56 Evaluating Food Quality
01:33:56 Submit Your Questions! Comment Below…
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?
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 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!
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.
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.
Been waiting for this! Thank you for your expert breakdowns.
Wait is over! Thanks for watching 🙏
The breakdowns are back!!!!
Indeeeeeeeed 👊
Seeing Joel Mchale playing the overly-demanding Chef with his professional-wig is TOO apt!
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
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 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 🙌
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 :)
Obsessed with these videos so interesting, keep them up ❤️
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!! 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!
@@justinkhannaI forgot to ask, what does “keep the spoon mean” when Terry tells that to Carmy. Is that like a job well done, take the spoon home as a memento?!! 😅
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.
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.
I love your breakdown
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.
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)
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.
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. "
I actually watched this entire video....
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.
We are so back 🤝
Kept on thinking throughout the show “wonder what Justin will say about this” 😆
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’m not one to comment but every minute of this so incredibly insightful. Looking forward to future breakdowns, amazing work!!❤❤
Much appreciated!
man i ❤ you for doing this
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 🙏
WE'RE BACK BABY!!
The shelling peas for me was shelling and deveining 80lbs of shrimp my first day in a Japanese restaurant.
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 😭
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.
Watching these breakdowns it’s been crazy for me to realize the closest I’ve ever been to fine dining is Dennys 😂😂😂😂
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.
The accordion black stuff on doors is called a gasket!
Can you talk about how The Bear’s walk-up window affects the Michelin judging?
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!
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?"
Hi Justin it's jared, I just sent a thank you email just about 3 hours ago!!!!! Thank you for posting
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.
could you do a video on creating recipes
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
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.
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.
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).
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!
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
This season made me feel things man
0.38 is where it’s at. I rock a blue pen
I work as an engineer in manufacturing and your points about the set up of a workstation are so interesting to me. In manufacturing settings, we usually have a continuous improvement engineer whose whole job is to look at things like ergonomics and process flow and optimize them. Is there a person like this in Michelin star restaurants, or do they want to encourage the personal techniques to foster a sense of competition among the chefs?
Love this - spit balling here for a sec, a few initial thoughts on this: this does exist in higher scale organizations (franchises, hotels, etc.). But I think it’s a combination of the rapidly changing menu, varied ingredients and inconsistent setup locations that causes this. In a factory setting, I can imagine with large dedicated pieces of equipment and even the size of orders you’re fulfilling, it makes sense to have that person do that work because you can show an immediate ROI. In a Michelin kitchen you’re not always setting up on the same counter top. Someone might’ve taken all of the trays you need so you need to adapt. The beets might be smaller and require a different workflow. Shameless plug, that’s why I teach adaptable strategies in TSD instead of “one way” thinking, because in these environments it’s typically the one who can adapt the best that performs the best. Hope this helps!
Wasn't he working in Napa at some point?
omg 1:03:32 is ingenious, i would have never thought of that 😱
HONEY WAKE UP NEW JUSTIN KHANNA BEAR REACTION
What are your thoughts on his non negotiables?
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?
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?
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!
I have said it forever. Either an operations person or order of operations persons. Always looking for a better process.
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.
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'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.)
Now we are cooking, Cheeeef
Eyyyy 🙌
E5: "Do we need a Marcus?"
Dude, .... are... are you Carmen in real life?
👀
E3: How can The Bear survive with only four chefs?
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.
28:30, At Boulud restaurants, sous chefs and execs get an embroidered jacket while CDPs don't
Totally makes sense - thanks for the info!
The best pen in the world is a blue muji .38, good taste.
Truuuuue
Daniel
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
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
I just call them chef tats
im just passing by getting this recommended video and i wanted to say
I love moleskins
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?
"pro chef" xD
👋
The time on the walk-in ingredient tape (10:29am for Wagyu) isn’t practical, nor framed as a good thing for Carm to do (in later episodes). It’s demonstrative of how he’s manic, dysfunctional, overly-obsessive and ultimately detrimental…
All professional artists I know have terrible handwriting lol
That's called "battle scars". I have few sugar burns and 3rd degree spots last 21 years of cooking
very serious question. im working at the moment in my parents restaurant and want to be more. know more. should i stage? should i look at cookbooks? cook on my own ? find someone to mentor me? attend a culinary school? not sure where to go but i have a feeling to go all in. great video btw. keep it up.
Send me an email! Or a DM on Instagram - I have some videos to send ya, plus some questions to help make sure I’m pointing in the right direction. Thanks for watching 🙏
@@justinkhanna shot you a DM when you got the chance !