Carmy's Maximum Pain - Pro Chef Reacts to The Bear, Ep. 6 of Season 2
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- Опубліковано 14 бер 2024
- A full breakdown of "Fishes", Episode 6 of Season 2 of The Bear on Hulu, from a professional chef's perspective! The description reads, "Feast of the Seven Fishes."
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"I worked with a chef who used to step behind the line to a dirty cook’s station in the middle of a rush to explain why the offending cook was falling behind. He’d press his palm down on the cutting board, which was littered with peppercorns, spattered sauce, bits of parsley, bread crumbs and the usual flotsam and jetsam that accumulates quickly on a station if not constantly wiped away with a moist side towel. “You see this?” he’d inquire, raising his palm so that the cook could see the bits of dirt and scraps sticking to his chef’s palm. “That’s what the inside of your head looks like now. -Anthony Bourdain.
Seeing the messed up kitchen shows how messed up Donna mind is.
Wild story 👀
Season 3 is currently filming right now, and there are articles online that says season 4 has been quietly confirmed and they're filming the 3rd and 4th season back to back
Really hope the quality doesn’t drop
I sawwww
That part where Carmen is talking to his cousin abou going to stay with her in New York, she wasn't saying she owns restaurants, she meant she has some she likes to eat at. When she says "I don't know anything about this stuff" she means what's high class food vs not.
Totally makes sense! Good shout. I heard it the wrong way - still stand my rant that’s directly inspired from people I know (not my old chef, other folks) who own restaurants but have no idea what they’re doing 😅
@@justinkhanna I've DEFINITELY worked for restaurant owners who "liked eating good food and traveling" so they thought it'd be just as easy to open "baby's first restaurant" always an "interesting" experience, to say the least 🤦
Lesson Learned: Only work for owners (assuming you don't want to work for yourself) who actually know what they want, and who have a vision with conviction.
Shes definitely saying shes an owner, i think shes just the money/business side of things. A lot of businesses have a creative person, and a money person.
@@RPGzus I agree. She owns but can't objectively say whether they're "good" because she's not from that world, like Carm is.
These videos are so incredibly enlightening and entertaining it makes me want to see Justin breaks down other works that depict food, namely Big Night, Babbett’s Feast and Tampopo
My family is sort of into cooking, so when it's a holiday or birthday, it's a total chaos in the kitchen. Everyone is trying to one up each other when it comes to cooking. I tell you chef sometimes I'm way happier eating a pre-packed food, so that I won't stir up some family drama.
I wrote this out and deleted it three times. I had therapy in 2001 after i worked in France and returned to windermere . i was 31 and my mental state was shot. It wasn't long after my mum died and i wasn't in a good place but overall i was not entirely happy to be in the restaurant industry.. The dynamic of Carmen's family is a bit wild. Mike, Richie and sugar all seem to be quite close but the main concern is Donna. Everyone lives in a damage limitation strategy and catering to her massive unpredictable mood swing . I think i would have to be more drunk than Donna to just survive that ordeal .
So happy that you've finally been able to review this season. I've been looking forward to hearing your thoughts Chef.
Press 1 if you've ever been in Jeremy Allen White's shoes
On the Kosher salt, chef Dan Giusti has introduced in the culinary school methods he develops with his awesome company Birgaid (check also his work with impact justice) because it is also easier to dose and do not mess up with over salting for not fully trained personal or with personal developing a training. And to be compliant with strict rules for school compliant food for the USA (to be government funded).. Interesting attention to detail, i think. And Salt is such a huge "detail" in the kitchen.
I thought cousin Michelle was saying that she has a few restaurants that she is a regular diner at, so she could set him up and get him away from Chicago. I don't think she owned them or anything.
To me, it is how he ended up working in New York as the Eleven Madison Park Dickhead, as Richie called him. It was also sort of from the frying pan and into the fire for trauma, since he was working there for Joel McHale psycho chef.
Italy here, never heard about the seven fish tradition and with my family i cover at least five regions. But there are still other 15 regions and variety is so big that it could be possible it does exist. In my opinion it is fictional or not Italy related
It is almost exclusively Italian-American, but it is not fictional. It's one of those weird things that happened where it developed from Catholic traditions brought over by Italian immigrants but coalesced into an entirely new thing that became the feast of the seven fishes. In that it became its own new thing independent of Italy, but derived from Italian heritage, it is similar to the development of Italian-American food in the US.
@@skyorrichegg wow thanks. That's very interesting
This episode, along with “Review” from season 1, and the season 2 finale are some of the most tense and chaotically cringeworthy episodes of any show that I’ve ever seen
Its crazy that one series can have so many intense episodes
To the point about confusing sugar and salt. Can anyone else smell the difference? I've never had the problem of accidentally subbing one for the other because as soon as I open the container I can smell if it's one or the other, but I've never met anyone else who says that they can. Like to the point that I'm starting to think it's in my head and I've just gotten lucky all these years.
9:15 This is an important point just for Life in General that I feel would be worth expanding into a longer rant/monologue, because I feel that it's something that affects a lot of Cooks.
"The circumstances/situation are not perfect, so I'm not going to even try."
"I am not perfect, so I'm not going to even try to apply for that dream job/stagiaire opportunity"
Something that is likely exacerbated in the world of social media, where you scroll though and see the results of incredibly talented people and their immaculate plating and interesting flavor combinations and preparation methods, and then unconsciously compare yourself to that, instead of being inspired by it and using that inspiration to fuel your own Passion.
It's a topic that's been covered in general regarding the "toxicity" of social media, but I feel that the world of cooking, especially on the higher end/fine dining side has a particular high concentration of "Perfectionists" especially when "Perfection" is often the highest "virtue" espoused by many of the world's "Best Chefs" and Kitchens.
Kosher salt just happens to have a texture that's more conducive to pinching compared to granulated salt. By volume, granulated is actually denser so that has to be taken into account when making rescipes; the vast majority of recipes are made with kosher salt as a default, so if you add granulated salt, it will likely be slightly too salty.
Not much of a good food episode but a great episode of the show
im indian and my family did the same thing with the punch. i still think its so good even if its all sugar
PTSD!
This episode of The Bear was just so difficult to watch, I paused it several times so I could breathe. Donna is the epitome of a toxic, narcissistic mother.