Another Restaurant?! | The Ending of The Bear, Explained
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- Опубліковано 27 вер 2024
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
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One of my favorite little moments in this show is the realization that Carmen would have found the money in the first episode if he would have finished making the spaghetti and didn’t throw the can of tomatoes he had just opened in the trash.
Truuuuue
... if he had* finished making ...
does this mean he threw money away?
@@mazwrld one can worth of money yes
@@einundsiebenziger5488 are you upset by my phrasing?
Not a pastry chef, but just someone who likes to cook and bake and also analyze TV shows: Markus's icing went from "diner cake" style aka very homemade buttercream, to more professional glazing techniques. This is probably a metaphor for him stepping out of the mom and pop shop mindset to leveling up to more professional patisserie style. Just my two cents
Honestly i think you hit the nail on the head. Thank you for sharing your thoughts
Your comment? Worth every cent.😁
As someone with 0 experience in food service your stories and insights gave me such a better read on this show. Thanks for finally getting me to watch it, really loved it.
I worked as a kitchen porter for 5 years, so I spent a ton of time watching the Chefs and FoH at work. This series is my past put into TV, the arguments, the stress, the smoke breaks.
It's honestly as close to as perfect a 'kitchen' drama show can get to the real thing.
I really wanted them to show us how the service ended, but I honestly think it was because they were running out of budget, and they just didn’t have the resources to do so.
Oh also, Carmen couldn’t have mentioned the buy out the day before because Cicero texted Carmen like 2-3 hours before service about it.
I don’t know if you noticed but the first episode Carmen threw away a can of tomatos, and re watching I realized he threw away so much money.
Totally, I noticed this too and pinned a comment to address the error!
after 17 years on the line, in your brew pubs and craft beer bars making over priced burgers, mid road sea food plates. honestly, Ive always taken pride in the fact that i still cook when im at home.. its a different world and i felt it always kept me sharp.
Really loved watching your breakdown of the show. The show weirdly enough got my passion back for food service. And the little antidotes you’ve be throwing in are amazing thank you chef
Thanks to you for watching 👊
One of things I started doing when i hit the fine dining space is that, whenever Chef asked us to taste, I noticed that people would say "its good". I believe in giving critical feedback from the point of the consumer like "why is it good, what makes it good, what am i finding, what do you want me to find, what do you want me to taste". Ive unfortunately had my taste buds kind of broken a bit as now when I taste something that has salt im pretty sensitive now to the point of when i season my own dishes with salt, as soon as I taste salt I stop.
i still remember very vividly in one of your podcast or videos you mentioned what to say to a cook or a chef when he/she asks hows the food?. you are the only chef ive known or seen in my current lifetime that actually talks about this and its resonates so much with me. i wish more people could think like that way you do.
100% - sure, it's nice to say "ohhhh it was soooo good" but we've all had moments in life with family or friends (or even chefs) where we use that statement to really just say "ehh, it wasn't bad" 😂 having the vocabulary built up to be able to articulate what you genuinely thought can be wildly helpful. And hopefully make for better feedback loops in the industry over time. When I would go out to tables I'd always ask for "highlights and lowlights" - takes the pressure off the guest to think that I'm just looking for compliments.
I am not even overjoyed about eating/cooking normally but the way you handle and explain the process and the mentality behind it totally glues me to your video. Great job.
Thanks Burak!
Everyone wants to be seen, appreciated, and recognized. I appreciate every person in the trenches for the service industry. You feed people, its something that transcends language, and talks to the soul & heart. Its important, and in my opinion invaluable. Its up to you to pass that gratitude to others in your industry.
Appreciate you watching!
I need someone to explain the ending to me because I feel like I’m missing something 😂
So Mikey borrowed $300k from Cicero and hid it in the tomato cans (we know this because it’s in the books under KBL Electric, Carmen mentions it’s the same amounts as the loans and the tomato cans are labelled with KBL) Carmen has been working to pay off that $300k loan and once he finds the money, instead of just paying off the shady loan and being free of it, he uses the money to renovate the restaurant? Like, I get that Mikey left the restaurant to his brother and gave him clues as to where to find the money so that he could turn it into his own cool restaurant… but now Carmen has $300k debt to pay off 😂
THIS!
so if he's borrowing the money & stashing it in the tomato tins, the debt is still there once they find it!?
Yeah doesn’t make sense to me either.
Great acting, etc. some great written characters, but the ending is perplexing. How much was there in them cans? And it still doesn’t explain the suicidal! But Sugar eating at the restaurant & stuff seems to suggest closure. They are ok w/Mikey dying that way.
Nope. The ending felt good, but too much not explained.
Agree, it doesnt make sense from a finance perspective...
It makes sense because his brother wanted to give him enough money to “let it rip” . In other words, to transform their parents restaurant into something much better which he knew is exactly what his top chef brother was going to do. Which means that the brother was suffering for a long time and he had made up his mind that suicide was his eventual fate. Yes, the debt is still there but Cicero doesn’t know that he got the cash money and it gives Carmy time to pay it back and it seems that Cicero is not charging interest on the loan so he gets an interest free loan that he can pay back at his leisure because Cicero will be getting money he probably thought was never going to be repaid. I love this series. To me it is all about family, whether actually related or not, cousin.
i think the biggest thing to not miss in this episode is that carmen was "lost" in his professionalism. its sometimes hard to imagine being too professional at something, but with the context of his abusive former chef and the fact that he buried himself in his trade because he wasn't being included in his family, you realize this thing that every celebrates him for was just an unhealthy escape from "the bear", and he had forgotten why he wanted to cook in the first place. No matter what your background is if you are passionate about something and have poured your life into it you can probably relate to getting lost in some meta level obsession with the thing that sucks the soul out of it.
"the small cans taste better" is absolutely absurd, but the love that comes with such an absurd sentiment is exactly what makes the craft worth doing in the first place.
also the use of Sufjans' Chicago at the end and the pure catharsis you describes of all the struggle finally adding up to something... tear jerker of the year IMO
CORRECTION: I missed the text when Cicero said "Hit Me" in the morning when Carmen woke up - makes sense why the request for the buy out came in last minute, but depending on what day of the week this was, I guess it makes sense if the revenue you'd get from a buy out would come close to matching what you'd bring in from just being open.
right, thank you
Yeah, I was thinking Cicero's ask was last-minute. Buy outs can be rad, but this was a good show, albeit exaggerated, of how we have to adapt in the moment in service.
14:42 I’m not sure if you touched on it in later episodes, but I think a big reason why Mikey stored this money in this way is because the money Cicero lent him might not be legit. I feel like it’s been hinted here and there that Cicero deals in shady business, and in the next season when Carm informed him about the money he appeared to panic a little and said something like “He didn’t put the money in the bank, did he?”
Your note on "it tastse good" was so accurate to what I feel when I cook. I can't say I am, prof chef level good, but I am trying to get there. I cook for friends and family a lot and often I hear "its good" and it never really hits me the way I want it to.
This show is absolutely accurate. It is really hard to describe a chefs internal feelings and process but this show nailed it...This show will resonate with chefs around the globe
I worked in a kitchen but moved to FOH. It really is as accurate as you can expect from TV. I appreciate that someone cares enough to tell the story that was our lives.
17:26 I finally understood where the KBL came from... missed the bottom of the can when I watched it live. Just saw it on this video and went.. oh damn! New to the channel, loved the review from a professional viewpoint.
Thank goodness someone pointed out the oil drizzle (or glug)... granted I think it may have required a couple takes to shoot, ergo soooo much oil.
I particularly enjoyed how you stressed the importance of food descriptions. While it's important that FOH staff can convey a dish appropriately, which can also limit plates sent back, it is also integral to give the kitchen constructive feedback.
There is hardly a kitchen which will produce perfect food every pass, let alone new dishes. During daily tastings, I would hate when people just say, "it's good." Why is it good? And why is it not great?
Love your discussion! Definitely checking on your podcasts soon. I love cooking and I wished to be a chef when I was still young. But I know one day sooner or later I will hate the intensity and routines. I keep cooking as my enjoyment rather than a responsibility. At the same time, I appreciate the work of people working in restaurants so much as I know what is going on behind the kitchens. Thank you!
I've watched the whole show, but I haven't watched all of your breakdowns yet. But they've all been great, and you catch a lot of things that I miss. I'm just kinda psyched that a show like this even exists, and does a pretty decent job of capturing the uniqueness of working in kitchens.
One of the most frustrating things I've experienced in food service is dealing with upset customers. I know how to handle them in the right way, and I can usually muster the resolve to placate them without bending over backwards. But, internally, I am screaming. And it's not because they're being unreasonable; I'm fine with that. I'm screaming because I know what went wrong and why it went wrong, but I can't possibly communicate it to the customer. AND, they don't want to hear it anyway. There are so many ways for things to go wrong, and COVID gave us a bunch more. And I don't need customers to have that knowledge. I just want the benefit of the doubt, but you don't get it all that often. Sometimes I think that the customer's perception of a food service kitchen is, like, 90% magic. And that, if something goes wrong, it was either intentional or because nobody knows what the fuck they're doing.
I feel like this show kinda peels back the curtain a little bit, and manages to be pretty accurate while exposing and understanding the human element. Anyway, thanks for these. 🖤
Well I just finished this show recently and man this blew me away but one thing that’s been itching in the back of my head is what about the debt to his uncle the money he found adds up to how much he owes his uncle
Your input and stories were definitely insightful
OK, I’m still confused.
Let’s talk the money first, what is even the premise of how the money got in those cans? Did he know the people who were packing the tomatoes? Is there a way to open a canna tomatoes and then close it up again? What the hell is going on here? It makes no sense to me. Like it is it just not supposed to make sense, we’re supposed to except it? Because I’m totally lost.
And then, I’m a little confused as to why Carmine needs to apologize, but nobody else does.
So I get that he freaked out and yelled at people. Fair enough. You could be right about some thing but not handle yourself in a way that you’re proud of.
But correct me if I’m wrong, but in the second to last episode, Sydney had set up to go orders, and I’ve made a mistake. I don’t entirely understand what was right or wrong, but it sounded as though the combination of her accidentally, and I assume it was an accident, giving her risotto to the reviewer, combined with, some thing that was done wrong with the tablet system, caused a bunch of orders to come in. I thought Carmine had said something about don’t turn on pre-orders, but she accidentally did? Or was that wrong and they never told us?
And then with Marcus, am I wrong, or was Marcus so focused on donuts, but he fell behind on the regular daily cakes that he was supposed to make? which was made worse because of all these pre-orders. So was Carmine wrong? Tell Marcus that he shouldn’t have been focusing on the donuts? Sure, he said it in a bad way. But I guess my question is, as much as Carmine, old people apology for losing his temper, doesn’t Sidney oh and apology for screwing up the tablet, and doesn’t Marcus over apology for spending too much time on the donuts?
And then, Sydney leaves after stabbing his cousin? Like it was an accident, but she didn’t conduct herself very well. Either, the cousin didn’t conduct himself very well. So why is Carmine the only one? Who knows anybody an apology? I don’t understand.
it really struck me how your little piece about describing HOW food is good can also be paralleled in other interpersonal situations. showing appreciation for people for specific things can really go a long way.
Regarding the ending, and less to do with the cooking (but screw it, I have no platform and someone might be interested): it’s completely unrealistic and to a certain degree unearned and I kind of love it for that. I can’t argue that it’s believable that a drug addict would have the self-discipline to leave that money untouched and continue to sock it away, let alone in such an elaborate way. I also don’t think it’s believable that they never once had use for canned tomatoes in even a single dish in whatever length of time this show takes place in, knowing that tons of cans were available. Not even for family meals? They’re struggling for money, and granted he didn’t want the spaghetti for legit believable reasons, but why not use what you have? Such a versatile ingredient as well.
But it’s not supposed to be realistic. The whole show is a metaphor for what Carmen is talking about at the beginning of this episode: suicide leaves people with huge messes to clean up, all while missing the person terribly and being angry and questioning whether or not the person really cared. What you want more than anything is to know that they cared, that they were thinking of you, and just getting a moment to say goodbye to them, so you can remember them in a happy way, with no caveats or lingering resentment.
Realistically, that doesn’t happen. You try to pick up the pieces and are left with all the questions that Carmey has in his monologue. But everyone’s fantasy is what happens at the end, when Carmey realizes Mikey was, in the end, looking out for him and everyone around him who loved him. We haven’t all been affected by suicide but everyone has been (or will be) affected by death and just about everyone has felt like we’d desperately love to get answers to our lingering questions, say goodbye and move on cleanly to the next chapter of our lives with new friends (Sidney) and a new dream (collaborating on the restaurant with her instead of Mikey). The ending of this show gives us that moment and I think it hits all the harder because we know it’s not really possible. It’s such a beautiful thought.
Regarding next season: The Bear is a concept that Carmey came up with with Mikey. Sidney has her own ideas and Carmey is going to struggle to take ideas that diverge from his own concept because he has an emotional investment in seeing out the culmination of his and Mikey’s vision. Sidney won’t take well to being shut down. Cue fireworks.
I'm here for these writings 👏 totally agree - the "accuracy" got thrown out the window for such a heart-felt and touching ending, and I'm so so curious to see your prediction play out in Season 2. It's amazing to have you watching, Sean 👊
rewatching this before season 2 drops in a few minutes!! so unbelievably excited
Is it realistic for chefs, maybe not but is it realistic for a bipolar person who's got a tomato canning venture, absolutely. The weird thing is that everybody knows that his brother is trying to get a tomato canning enterprise going but Carmen still complains that they're using his brother's tomatoes in the restaurant. Maybe they thought it was just all talk and never got anywhere or maybe he only got started with the project to hide the cash and all his family knew is that he was looking into it. Also the reference to the tomato enterprise only happened in 7 fishes in season 2
Can you do a updated version of your knife breakdown? I kind of wanted to get my first knife to be a chef knife kind of do a bit of everything. I got a shun classic 8”
❤️😊. Good review. A nod from a Chef is all you need. Yes Chef, ready for service.
🫡
Have you got a top 10 list of cook books for non chefs who like cooking at home, but are look to improve there dishes? It would be a video i would be interested to see.
Putting it on the list! It's hard cause it'd be more analyzing the quality of information vs "speaking from my experience". I definitely had a lot of books, but I'd do a 2-pronged approach of: study the theory, put it in practice in a restaurant. So I'd wanna make sure I was being genuine in that video..
Thank you for yr deep dive! I watched this series three times. It was very enjoyable. Great watching all of yr breakdown episodes.
Thank YOU for watching!
Good looking fire CGI is really hard to create especially on TV show budget
i use rite in the rain for army stuff it comes in clutch
Are you planning to continue reviewing different television series as well as movies based around the culinary industry? If so I think an interesting suggestion would be an anime called Food Wars (Shokugeki no Soma) the show itself really isn't that good, and unnecessarily perverted, but they have some interesting dishes they prepare nonetheless, like a Lemincello semifredo (I can't get my phone to cooperate with my spelling lol). I wonder how accurate some of their descriptions are, like the chemical structure of MSG.
The Beef joint that they filmed this at is an actual Beef take-out business named Mr. Beef. My daughter lives around the corner. They have the best beef sandwiches around.
I'm curious on your take as to the argument, "Chef vs Cook"
Personally I think someone who isn't trained but has broad knowledge and experience can be considered a chef but majority of people I know think you have to attend a culinary school before you can be considered one
Would love to see you come back for season 2!
Haha I have almost all of these cookbooks. They are all beautiful.
I think you’re right about buy out nights but for the show I think we have Cisero’s personality to consider. It’s plausible that he sprung this party in Carmy so he ended up needed to tell his staff last minute as well.
I haven't watched since it came out but kinda remember at the first episode he questioned why his brother order that specific size of can. That came back around in the last episode.
That darn KBL 😫
Goddamn, I definitely feel that too whenever you spoke on insecurity. Whenever you're dedicating your entire existence to working and busting ass and being great, and you are proud of yourself and you know that you're a badass, but you just can't help but want that external recognition, for somebody to tell you that they're proud of you or that you Are tough for having the resolve that you do. It's honestly difficult
Love your breakdown! Your insight gave a “Good” show more acid!11
The fire CGI is bad because fire is generally one of the hardest things to animate/render in CGI. It is why you rarely ever see a good fire effect in movies/TV shows because they either have practical fire effect that is poorly done or they don't have the proper budget to pay for a good CG effects team.
I really liked your breakdown! Thank you
The whole oil in the bowl. You have to still keep in mind that it's a show and this could of been 3rd 4th 5th 20th take. And all it takes is for the Oil drainer from the bowl guy to skip a couple takes and boom
... could have* (!) been... If anything "could've" sounds like "could if" not "of". Both make absolutely no sense at all.
@@einundsiebenziger5488 do you need a friend? By your reply sure appears as if you need a friend .
justin, i’m waiting for season 2 👀
Cooking Oil can have a hard time reading on camera, especially with such a warmly lit setup.
great breakdown
My only problem with the whole show, hell, of all 3 seasons, is this-how did his brother re-can the tomatoes after he put the money in? It’s more unbelievable than the CGI fire! Haha!
Where is The Bear Season 2 review?
Starts going live on Monday! Appreciate your patience
Time for season 2 review!
It's coming!
Please react to The Menu movie when it comes out on streaming!
yes please!!
nope wrong you do not know ahead of time...The owner will come in and tell you 20 min before oh and you still have to cook for the other guests and no way you have the food in shop so to the store I go to buy the stuff and maybey get paid back with in a year
I love this content we hide our cash in the fridge lol
On a show like this, they probably did not have the time or budget to make the fire effects look real. I wouldn’t be surprised if the editors just had to do it themselves. Given the context within the show-and the presumed context of its creation-I think they look pretty good; though, i can see why some might find it distracting
another hard watch
Leave your hot takes for Season 2 👇👀
I'm pretty sure the cash is money the brother was laundering for Cicero, and that is why he wanted to buy the restaurant. That's my season 2 hot take
why is it every time i want to quit chef life I watch stuff like this ( justin khanna ) channel not so much bear and i think nahhh chef life is cool ( also food wars the anime )
🙌
honestly I don't want a season 2. season 1 was perfect as a stand alone series
12:20, I'd tell him to send that back and get me my beef
If only!
Shout out to everyone except the CGI fire guy.
First?
Truuuuuue 👊
@@justinkhanna not true, I watch half the video in the morning before it was turned private
love these series Justin!
@@fernandoocejo3550 hahaha notification squad coming through with the facts 🫣 I had to take it down because Radiohead hit us with a flag on the song during the tomato scene! You both are right - appreciate you all watching, hope you can catch the ending now that it's back up!
The money thing not a chef thing but a drug addict street thing my I have family that hides family in the weirdest places
Personally, i wouldve preferred if carmen earned a lot of money through hardwork and consistency with their good food. That wouldve made it better and more realistic for many people in the food service industry as well as aspiring restaurant entrepreneurs. I mean getting tons of drug money through tomato cans is a bit unrealistic and im pretty sure not many people can relate with that hahaha
I think one thing to note is that he was making money and putting in a lot of work to improve the restaurant, and there were clear signs of that throughout the show. The only reason that he needed all of this money was because of the hole his brother left them in, which was never fully understood by anybody, and I think this more so works to resolve that issue more so than the lack of success and profitability of the restaurant, which never really seemed to be a huge issue since Carmen took over.
there was no way he was gettin 300k in that restaurant anytime soon 🤣
"No one does it for the money"
Lol thumb *flew* off the pulse 😆 speak for yourself
You talk way too much ffs you show like 20 secs of the ep then pause it and talk 😂😂
Show sucks in a multitude of ways~
i'm worried what kind of anxiety season 2 will bring. its not going to be smooth obviously and i can only take so much PTSD. It will be good and i will watch it but im scared
on of the best series AND SERIES REVIEW I've seen. keep it up, chef! 👨🍳🤌👨🍳🤌
I'm still a teenager with the hopes to become a chef and have my own restaurant some day. This show really put things in perspective and I really would love to work in the industry. Did an internship at a local restaurant and got treated badly. Sadly this is the result of pure stress that comes with the job.
First spot I worked at was hell. Was there for about 5 years. 5 years of torture but a lot of learning and built up my work ethic. Now I’m in a great place with hopes of becoming a sous in about 2 years. If it’s truly your hopes and dreams to become a chef then trust me, the hardship is worth it in the end
Ño pu
El
I am not a high-end chef, but I am a Greek gal raised on good cooking with 15+ years of experience at various "regular" restaurants, including one big chain. (My current role is in IT/finance as I raise a family) All the kitchen experience is worthwhile. Any restaurant work experience is good for you. Bad moments will teach you to appreciate/know the good. There will be stress at all levels. I want my boys to have food service jobs, in any aspect, to learn life skills that are invaluable. People and their food. Don't stop. Keep on pushing and learning what you love! 💕 I'm 36 and have my dream spot planned out. It will be hard work, but I will love it. Follow your passion.
Oh you'll get treated badly for the first few weeks until you stand up for yourself my guy, it's called hazing and it's meant to cement your position within the kitchen hierarchy.
Come at it with a good attitude and try to respond with some banter and you'll find they treat you 10x better. But it does suck :/
You talk way too much ffs you show like 20 secs of the ep then pause it and talk 😂😂
Truly loved breaking down this entire series for you folks - check the entire playlist to get all other episodes, leave questions you might have in the comments, and I hope this helped!
Have you considered doing a small docuseries / look into the kitchen you work in / worked at? I really loved when Joshua Wiessman showed what it was like to do 24 hours in his previously place of employment. I think it gives people a reasonable glimpse into the abrupt and beautiful choas of working in a kitchen. Either way, killer series!
I’m not a chef nor have I worked in the culinary business at any level, but I do know a thing or two about eating cereal, and hearing you say “That’s a good spoon. She’s got a good spoon there,” really resonated with me. Whether you’re a chef or not, at heart we are still that cereal-eating kid inside that knows the difference between a good spoon and a bad spoon. 😂
My mother worked in a restaurant similar to this one while raising me and she constantly told me if she were to open her own restaurant she would want my sister and I to be her only employees. The reason is because (according to her) she never met a restaurant employee who didn't "do their groceries" in the restaurant. People were constantly stealing ingredients every day.
So I find it hard to believe that no one in this restaurant ever thought to take a can of tomatoes home with them.
working in a restaurant myself, we don't go for canned goods or long time perishables. Those are affordable (and rarely sought after) . The fresh produce / and trims off meats/vegies is where the gold is at. Skipping the 30min/1 hour commute to get groceries already done after a 12 hour shift is banging.
Also, you and your sister are already skimming off the top as they would say.
2:00 i totally feel you 100%. from the day i started fine dining till now when im no longer doing fine dining anymore...i still feel the same always. idk if that will ever change. that "crippling insecurity" especially when you dont have anyone around you who can fully understand who you are what you do the pain you go through internally, mentally, in and out of work. hearing someone say good job doesnt mean shit if it doesnt come from the people you really want to hear it from.
Awesome breakdown! Love when you talk about the emotional bits that correlate to your experience. That’s where the love for this show comes from for me.
Would love to see what you say about The Menu! 🖤
Great show. And great insight to the restaurant business. Agree that the money showing up at the end (in many many sealed cans?) was a bit far fetched, it didn’t explain why Mike committed suicide. And that money gave them closure!?
Sure, it leaves a lot of questions: where did the money come from? Did he kill himself to give Carmy his own restaurant??
Something is off here.
But I really enjoyed the show, the writing & acting are fabulous!
That one's on the list!
Yeah it's really complex situation, that's one of the biggest things that carm struggles with. His brother didnt give anyone a reason. He probably just had a resealer. The rando company that carm found in the office with the hundreds of thousands. Is the same company that the cans are marked with. Idk why micheal did this, maybe to hide it from taxes or Cicero. It's completely crazy place to hide it, but I could see a addict doing this shit.
15:57 😭 it's my first time seeing this scene, I'll go ahead and check out ep. 8 now, after that 7th episode I had my reservations about finishing the series lol
Whenever I think about working In a kitchen again I'm going to watch this series again. I miss the kitchen but not the people/place I worked at.
How’s did they get the cash in the cans?
How* did ...
What I got from the ending was that cousin was right all along about making spaghetti 😂
Thank you chef, I also got emotional at the end of the show, but not because I am a chef, because I also felt for them having a payoff for all of their hard work
Means a ton to have you watching! 🙏
Thank you for the break down of this series. I am not a chef proffesionally, but I love the art and history of food and culinary. Thank you for tips and lessons throughout the show.
... professionally* ...
Not a chef, but a former librarian assistant & there was this lady who talked s*%t about me and to me because I wrote stuff down as I learned new things. This is how I absorb stuff! This was a great video!
seems more cursing then anything else, ruins the show.
So my fiance and I just finished watching season one last night and I've been following your reactions with every episode...I have one complaint about this episode that has turned into a complaint about the entire series....So, you're telling me that, in the months that Carmen has been there, NOT ONE recipe they've made has called for using tomatoes. That neither Carmen nor Sydney looked at a shelf stocked full of canned tomatoes and thought to themselves "Hmm I could use these for something" instead of just letting them sit there for god knows how long.
Those tomato cans definitely had plot armor...
On Sydney's recipe for cola braised short rib that you paused on, she's calling for at least a quarter cup of thyme leaves; am I the only one that finds that excessive? thats a full tablespoon of thyme leaves per pound of meat, thats so much
I guess it depends on how much liquid there is. And maybe it’s like a sachet? In all the other images of the plated dish there are picked thyme leaves so clearly she wanted that flavor to be strongb
Like maybe there’s a lot in the braise but you just steep it quickly? Idk…
Imagine picking 50g of thyme for meatballs. Along with oregano. 😢
I've loved this series! Would love for you to continue it with other series!
I gotta make another "Reacts" channel, huh?
I loved your reactions and explanations, I'm looking forward for the second season reactions please. I started to watch the show as a suggestion made for one of the chefs I follow in Social media and I totally felt in love of the whole thing and I found you, and it's amazing the walk through with your guidance too. Please, do the second season when you have the time for that. Cheers!
Enjoyed the series. The acting, cinematography, colour grading 👍. But the ending was kinda jarring and wasn't satisfying.
It might help to label this as Ep 8. The title made me think that it was just focused on the end only and not the full episode
Great series!
I can completely attest to the writing stuff down with pen and paper helping you learn and memorize stuff better for any college students out there
Stop bloody talking 😂😂😂
Did you think I was re-uploading the show to UA-cam?
Oh Thank you! This is from a restraint worker & new subscriber.
New sub here. I cannot wait for S2!! Not only for the show and talent but for your breakdowns! :)
Beautiful breakdown, beautiful show
What are some top 5 cooking books I could start reading to venture myself into this crazy world?
I prefer to give the advice of following your curiosity vs specific books - depending on the kitchen you're gonna go into, I could recommend a great book, but it doesn't apply to that environment or doesn't get you excited (resulting it in that book just sitting on your shelf). I'd rather you voraciously read something you can't put down and actually put it in practice, instead. You'll be reading for years 🤓 so don't stress about not being able to consume it all at once
The only way I can explain Sydney's oil extravaganza is by thinking that maybe there was no oil in the mixing bowl at first. It could be any thick sauce or condiment. (Maple syrup? Hoisin? Balsamic vinegar reduction?) She just decided to add the oil aa a final garnish instead of mixing it with the rest.
It could just be some kind of stock as well...
@@urosmarjanovic663 perhaps knorr stock 🤔
11:10 I have a few of those little notebooks, they are so helpful.
They're a must have!