Michelin-Star Chef Rates Every Fine Dining Scene From 'The Bear' | How Real Is It? | Insider
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- Опубліковано 16 вер 2024
- Master chef and restaurateur Paul Liebrandt rates every fine dining scene from "The Bear" for realism.
Liebrandt breaks down restaurant operations and management in the first season of "The Bear," starring Jeremy Allen White and Ayo Edibiri, as the head chef and sous chef of The Original Beef of Chicagoland. The show also features Ebon Moss-Bachrach and Matty Matheson. He looks at the realism of opening and running The Bear restaurant in season two, including the process of staging and training the kitchen staff of a fine-dining restaurant. He mentions the real-life renowned chefs featured in the third season, such as Daniel Boulud, Thomas Keller, and René Redzepi, while also connecting his personal experiences as a Michelin-star chef and restaurateur.
Liebrandt has been a chef for over 25 years and owned the two-Michelin-starred restaurant Corton in New York City. He also previously worked at the New York restaurants Atlas, Gilt, and Papillon. His book "To the Bone" is part cookbook and part memoir of his culinary experiences.
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Michelin-Star Chef Rates Every Fine Dining Scene From 'The Bear' | How Real Is It? | Insider - Розваги
I don't know famous chefs or anything but, when you see that Thomas Keller scene, you can tell instantly, "this guy is not an actor, he's just literally teaching right now." It was so natural and realistic.
I thought the same exact thing. I was positive, “this is a famous chef. this is not someone who’s acting like a chef, he just is one.”
@@margaret- you could tell they didn't write lines for him. The prompt was, "yo, teach this actor how to trim a chicken". lol
yeah no, i legit thought i'd finished the series and it switched to a cooking documentary after because of the way he talks, 100 percent like say David Attenborough narrating Earth. it was so easy to tell he knew what he was talking about and loved it.
Except in real life the guy is known for being a horrible person. The character Joel McHale plays who gave Camry ulcers is based off Thomas Keller. That is not how he treated chefs in real life.
@@Ryan30z interesting. Where did you hear that?
This is one of the best "How Real Is It?" videos, I've seen. The chef has such knowledge and respect for his craft...really cool to see.
When he talked about the tutelage of Carmy by his IRL mentor, I actually got feelings from what I expected to be just another time-wasting video.
@@casersatz It also helps that he has such good subject matter to go off of. Often in these the movies are quite inaccurate, but the accuracy of the show really allows him to explore and show his expertise.
He does. I've never seen a better video on why cooks should have a union, or what the Chef from Rattatouille would be like in real life.
Yeah, with a vocabulary that contains the _word_ "irregardless" he's showing impeccable knowledge.
Why can’t I find the show on either Netflix or Amazon? Can people only see it if they still pay for cable TV?
As someone who worked as a pastry chef in a Michelin star restaurant, 100% can confirm the pastry chef scene.
how do you get into being a pastry chef?
@@bradenjackson3494 years of hard work and chefs school and internships at different restaurants throughout the world to be honest haha. Like chef describes in the video. Putting in lots of blood sweat tears and sacrifice basically.
Lmao brings me back to getting absolutely fucked on the line like thirty tickets deep and looking over at our pastry team just kinda chilling out at their station vibing. Love y'all.
For real. No Michelin stars here, but I've done my fair share of baking and pastry work. I enjoy starting work while everyone else is still asleep. Sadly I have other responsibilities that preclude working that kind of shift anymore.
I've no such experience but i enjoyed that episode so much, it really ilustrates a process of improvement through hard work, discipline and a patient mentor
Thomas Keller being immortalized on screen in a drama that everyone is watching... AMAZING.
Never heard of him before this but he seems really wise and kind!
Thomas Keller has immortalized himself long before the bear came on the spot, in case you dont know, some of the best chefs in the US, like Grant Achatz et al. came up through his teachings, and in the world of restaurants, he has been a legend for decades. He is a one of a kind, kind and wise man, like few others are. Pure passion for the craft.
@@104thironmike4 if only you could read more than 4 words...
@@davidblackman1586 If only you wouldnt be so self insecure and judge every remark as an attack. I did not disagree with you, I added to it. But oh, well. And oh, since we are at it. He's been immortalized on screen before the bear, too - yes, in a show that everyone watched.
@@104thironmike4 when someone says something and instead just nodding you decide that it requires you to "add" very little substance... its like you missed the context of this video and cooking in general: Less is more.
Furthermore, you can carve your initials in a tree in the middle of the rain forest or they can erect a statue of your likeness in downtown NYC... Both would be considered immortalized.
Just stop comparing raisins to lasagna.
It's nice to see the show represented so accurately and to have an actual Michelin-Star chef confirm and comment on the parts. Really adds to the authenticity that makes The Bear so fantastic
As someone who's been to about a dozen 1-3 Michelin Star restaurants, the part of this vid that stood out to me was him highlighting how inaccurate it is how serious everyone serving seems to be. One thing that really stands out to me at these incredible fine dining restaurants is always how welcoming and friendly the staff is. They're always so professional, but if they notice you're ok with being goofy or cracking jokes, they'll always respond in the perfect way: joking right back, remembering a joke and bringing it back up later. I'm always blown away at the attention to detail the front of house staff have.
yeah 4/10 realism
I like the show but coming home from work and the. Watching the bear is ptsd inducing I get enough chaos in the kitchen at work.
22:26 Paul: "11 out of 10"
Insider: No, I don't think so
Insider: Try again chef.
Insider: A bit exaggerated. 10/10
For ‘Us’ , That was an 11 all F’n Day Long! It was Special.
The fact that most of the critiques he had on the clips were things that the show intentionally frames as stuff Carmy isn’t handling well only speaks for the quality of the show even more
Yeah like all drama it's a distillation of the emotional extremes that can occur in a given scenario. The Bear captures the comedy, camaraderie, friction and stress of the kitchen and just takes them to extremes that certainly happen irl but are just very unlikely to happen in one place over such a short amount of time.
I liked that he responded with how a new or young elite chef would act, and how a seasoned and matured one would. The mushroom scene struck me with the additional thought: the testament of a great chef isn't an immutable vision/dish, but rather, when asked to change the dish to accommodate a guest, takes the challenge to alter their vision so that it is still an amazing dish, and also respects the wishes of the guest. That is a good chef.
Whilst I agree, by all that is holy, do not ever tell 95% of chefs that or you will receive a monologue along with an unchanged dish 😂
It's cool to see Thomas Keller get that massive shout out. In addition to being one of the best chefs in the world, he's raised so many people up to great levels of success while being so humble.
Uhhhhh yeah and ney… old school TK was very much like the David Fields character but less rationalized; Imm not saying he’s unworthy of the mentorship praise, but it’s entirely fair to cite him as a Marco Pierre Lite and that it took him a while and many accolades to realize he was perpetuating a toxic leadership grind
Eric Ripert is arguably a better example of an ambitious juggernaut fostering chefs w/ much more attention and less abuse
I really respect how calm and open he talks about a brutal business that so many of us are not even really aware of. It's a rough world and Paul makes that very clear, but he also highlights the positive aspects of happy customers. Big kudos to all chefs out there and big respect to Paul. Could listen to him all day.
Did he casually say he saw someone's hand getting cut off?
Must of been when he was a Sous at The Slaughter House.
He also said "irregardless"
@@anthonylombardo1261must have been*
@@IsDitGerben HAVE you heard of Candace?
@@anthonylombardo1261 No clue what you’re on about. I just know you don’t know English grammar.
that Olivia Colman quote 24:45 is exceptionally true. I visited a now closed 2 Michelin restaurant in Tuscany a few years ago and everything about the food and wine was impeccable, but what struck me to my core was how much it felt like the restaurant wanted me to be there. Totally incredible.
As a person who worked as a chef for 12 years, "The Bear" and "Burnt" are the most realistic movies about how it is in a professional kitchen
Burnt is complete bullshit in regards to fine dining and Michelin
@kolyaolivier7976 Yeah, but not in regards to how a fine dining kitchen is being run
Not in a Michelin-starred kitchen. They are a well-oiled machine. It's almost army-like. There's no shouting or that much chaos.
Jurassic Park was a more realistic chef movie than Burnt was 😂
Its a tv show
"Behind" is the best thing you can say moving through the kitchen
Working as a line cook, “coming down” was always highly used 😂😂
Or CORNER!!!
I always used to chuckle when one guy would say to another guy “hot behind!”while moving through the kitchen with a hot pan or pot in their hands.
The restaurant i work at we'd say "caliente" because most of the coworkers in the kitchen were South American, lmao
100%. Even when I was a barista, we would say it. Def mandatory when I worked at a fancy doughnut shop and we had to pass the bakers at the fryers. I still accidentally say it in public. 🤣
"Fire people after the shift, not during, you need their hands."
unles they have been cut off as he refers to later on
That's right. Like never fire someone on a Monday. Wait until Friday if you can.
@@12thMandalorian savage!
@@12thMandalorian well.....now I'm stumped
@@ettajfan5882 be honest, have you worked in a restaurant before? because why would you wait until the weekend when its busiest to let someone go? if you need to let someone go Monday is actually fine, you have the rest of the week to find a replacement for the weekend rush.
I love that he gave an 11/10 and they decided "Nah, we'll give the graphic a 10/10"
Just in case people were wondering, basically confirming that yes, the scenes from The Bear are not exaggerated, yes real life kitchens are that toxic and no, nobody is doing anything about it. Like, if someone is not afraid to admit on video that yes, they did act in their life like the abusive chef from The Bear, you know it's a red flag.
the funny part is all the ppl thinking they should bark like seals about it. Like, this is a way to shorten your life, and adds nothing to the wolrd at large. You're just being abused so idiots can be parted from their money for sub-par eats
@@MrCarlbrooksI get what you’re getting at, but the entire goal is to make sure it’s not sub-par
I've worked in kitchens before and I haven't seen that level of yelling ever
This is what I wanted to point out since no one else did!! How come he's so easily okay with saying "yeah, I'm like the abusive chef in the bear." NO???
Im a chef and I literally can't watch it as the chaos and stress is too real for me.
I have never worked in food service and watching The Bear gave me such stress dreams I ALMOST didn't finish watching the show. I am so glad I did finish.
I had to watch the Thanksgiving episode muted with subtitles, it was giving me so much anxiety.
The stress dreams are very real lmao, especially when you're green. The editing of this show really captures that frantic kitchen atmosphere
That gave me a good laugh thank you for that
Honestly watching it as someone in the food service industry just gave me a newfound appreciation for the fact that people at my job don’t scream at each other. This show is like food service worst nightmare. It absolutely does get that intense at times and the stress of working under time constraints and risk of injury gets to everyone at some point but you develop a kind of resilience over time, or you find a different minimum wage job hahahaha
Yeah I don't think I could work a job where everyone is throwing a fit constantly
"I've seen someone's hand cut off, i've seen it all.." Wait, WHAT?! Please invite this man back for a story-time episode!
"In retrospect, our decision to use a chainsaw in the kitchen was admittedly foolhardy."
I don't know if it's big deal, but it is so cool that he know all the character's names! It brings a certain authenticity to the video, like he has actually watched the show.
Chefs generally love The Bear. It's obviously just very well made but it's also got that representation factor. I only really got why, for example, gay people, found representation so personally important after watching The Bear. It's nice to be able to say to your friends "that scene! that actually happened to me", or "it's exactly like that!".
About the mentoring scene at 24:00
Many years ago I was learning about communicating in difficult situations, and the trainer gave me an example: them and their sibling both studied music, one of the two is still playing to this day and loving music, the other one stopped in their teenager years and never looked back. One difference was that they had different teachers, and one teacher was very harsh and used to talk down the student for their mistakes, the other was encuraging.
We can teach, and push people without talking them down, we can still be kind but firm in the way we teach. In this I disagree with Paul. If something has always been done in one way, it does not mean it cannot be done otherwise.
“11/10” with genuine emphasis
‘10/10’
Ruthless
Yeah why did that bother me so much that they didn't put down 11/10? The chef said 11.
@@jacobrude5047 the scale is out of ten. if something is that important to you, then you must scale everything else lower.
I worked as a line cook for a small hamburger restaurant and it is as chaotic as intense as they show in The Bear. Great show I absolutely love everything about it
I love how everywhere his accent is. Really shows how he’s trained in all of these different parts of the globe. Legend.
This chef seems so chill. I bet he’s calmed down from years of service.
You just know he’s a bastard in the kitchen
Please bring this chef in more please! he has incredible knowledge and his way of speaking and teaching is amazing,im thinking of opening my own restaurant soon,and seeing these videos specifically from his reactions, motivate and teach me so so much🙏
My cousin who used to work with chef paul told me that Carmen berzatto is loosely based on chef Paul liebrandt himself. Chef Paul is also a prodigy chef who already works as commis chef under chef Marco pierre white himself at the age of 19 years old. The difference is chef Paul is not as explosive as carmen in the show but he is still very strict like carmen. My cousin works under chef Paul for 2 years in corton restaurant in New York
Very cool chef Paul! I staged under you at Atlas during culinary school at FCI. It was time I look back at now as invaluable. I still have the spoon I started carrying there. All the best! Aaron
I see Insider ain rockin with that 11/10 bullshit
😂😂
it was so annoying like, why couldn't they accommodate it lmao
They could get a reservation at The French Laundry.
I can’t tell if it bothered you or pleased you. I think they should have just put the damn 11 in. It was a heartfelt moment that they kinda denied.
They should have to be honest. That's the rating their chosen expert have because that's how highly he values that moment. Who are they to judge the rating from this master chef?
And THIS is why I would be a failure in a restaurant environment. I used cooking as a way to relax, but to maintain a certain standard, you have to be damn near militant in your execution and that would drive me mad.
That’s really only in fine dining environments. If you work at for example a local restaurant or coffee shop the execution doesn’t really have to be perfect, you just have to care enough to serve people food you would want to eat. Anyone passionate about the craft obviously should hold themselves to a high standard but unless it’s a high end kitchen with skilled professional chefs you’re not gonna get in trouble if your presentation isn’t flawless during a rush
I really think you can teach someone to be brilliant and seek perfection and be the best in their field, without traumatising them. I hope that more chefs who watch this show start to understand that "raising the bar" can come out of love and not fear, not self-hatred. Art doesn't have to be self-destructive.
So true what he says about the memories. Truly one of the best meals I ever had was in Chicago at a now defunct restaurant, Le Lan. I came from FL to meet my cousin, who flew in from Denver. She is my favorite person in the world - the love runs deep and back to our childhoods as little girls. We hadn’t seen each other in awhile and both needed to get away, so we met in the middle in Chicago. One of her clients had told her about this restaurant. I can’t remember the meal other than both of us thinking it was simply unparalleled. But the memory of the wonderful evening I had there with my dearest and closest friend and family member is fresh and cherished. And although it has been a number of years, I still remember that restaurant.
Agreed with everything except for the "I've been on both sides" of the abuser/abusee sentiment. Creating a stressful environment driven by a genuine interest (and ultimately, support of) a trainee as part of a carefully executed training plan is one thing, but outright sadistic abuse is another.
You can challenge, push comfort zones, create stressful situations that foster growth, and force new perspectives without toxicity. Great leaders can put people through the ringer without either side losing sight of the fact that the mentor has the mentee's interests at heart, even while maintaining very high expectations and a challenging atmosphere. The mentor sets the stress levels and determines when it's time for a small nod of approval or compliment when appropriate - a little goes a long way if the goal is to keep the pressure on. The best leaders are unflappable oceans of calm who lead by example - where a slightly raised eyebrow or microscopically elevated voice can hit like a thunderclap because they are so rarely used. They can ask more from their team than anyone ever has before while inspiring immense loyalty, pride, and attention to detail.
Poor leaders (often products of poor mentorship along the way) can lose sight of the overall goal. An insult composed of the exact same words and delivery can be taken very differently depending on who is delivering it, and whether it's been made clear that it's coming from a place of professionalism/tough love vs sadism. Screaming and intentionally personal verbal abuse (meant to wound, not motivate) indicate a lack of control and professionalism. After a while the volume will just become tuned out by a numb staff as they plot their escape strategies. A raised voice isn't always inappropriate, but it should be used surgically when the time is right, not as the only tool in the toolbox.
There is no excuse for the abusive chef's approach in this series. The ends don't justify the means when the student emerges proficient but mentally broken with a really poor leadership example they will struggle to avoid emulating for the rest of their career - it just indicates a clumsy, ham-fisted leader who doesn't know how to appropriately challenge their student while also building them up.
So glad someone said this
something im glad the show taught me was how much respect there is among chefs, the show itself certainly feels respectful of chefs and truly in awe of their craft
I’ve never worked as a cook or even a server in that capacity but I did wash dishes and bus tables for 5 years and I still say “heard” and “behind” in my day to day life
This review of each scene of "The Bear" was pretty engaging, i'm amazed by the detailed explanation and the reasoning behind those ratings. Thank you for providing us with this invaluable insight Mr Liebrandt(i agree especially with the episode starring Thomas Keller).
Bot
It's great just seeing how much the chef enjoys watching the clips.
This whole video just felt like a pro chef circle jerk. But then it does seem like a lot of "classically trained chefs" are like that.
"Sure, I've destroyed my body and every personal relationship while being degraded and abused for a decade, but now I'm on top and my survivorship bias says that means that everything I went through is what you have to do to be where I am."
I reached peak Kringe when he said "He came in a boy, and left a man."
The industry is stressful enough without your macho need to make someone who's learning go through the bullshit you have internalized as good leadership!
I could listen to this chef talk about restaurant business and all that it entails all day. I’ve never had a desired to visit New York but I’d go just to experience this chef’s new restaurant.
that’s probably why he’s doing this stuff. even chefs need to be content creators these days 😅
@@ione97 I really enjoyed his thoughts 😊
I’ve only visited New York City once, and it was 20 years ago. I would definitely say that the food alone is worth it - I had the most scrumptious, authentic Italian dinner there and the pizza and subs are glorious as well. If you love Italian food too, nothing beats NYC in the States!
It’s a shame that will be the only time I ever get to experience it… I am a Californian and am no longer able to travel anymore. So I will also give you a gentle reminder to make time to travel while you are young and able-bodied! We only live once, and good health is never guaranteed to last the entirety of our lives.
@@one-eyepadidally8449 I’m actually planning a trip next fall. I appreciate your input. Thank you so very much
I love this man’s approach to these videos. I can feel his passion when he speaks and I am not surprised at all the success he has had. Bring him back!!
The Bear gives me severe PTSD ngl.
Having been a expeditor at an famous Korean fusion restaurant at a hotel after leaving the military, these scenes gives me severe PTSD. I can cook but not chef level of course but I have a good tastebuds thus I'm always tasting stuff for the head chef when it comes to new recipes.
These scenes... Scares me.
24:20 is psychotic lol
The term "doors" has always been used to alert everyone that FOH is open in any kitchen I've worked in.
Maybe because he's British it's used differently, just like instead of "behind" they say "backs"
@@pabloc8808But he's worked in New York so it is even weirder.
19:30 “You don’t fight your partner in the middle of service” brother if you’ve seen the things I’ve seen in the kitchen 😂
At the highest level that doesn't happen.
I once saw a guy blister burn half his hand pouring clam chowder. Haven't liked it since.
"I've seen someone hand get cut off" BROTHER WHAT ???
Ive seen people just walk out of the kitchen mid shift after an argument, and never come back.
"Once you get to a certain level, you don't go as fast, but you're more accurate"
Otherwise known as "Never let your hands be faster than your brain"
This is legit my favorite episode so far. I don't even cook well, but I LOVE this show and loved how close they got most of this.
is sort of funny the fact that he is so against phisical violence on the kitchen but ok of the psycological misstreatment
cringe in response to the Joel McHale stuff at 23:52.
I don't know if Liebrandt has watched the rest of the season but Carmy is SO negatively affected by his experience at that restaurant.
Carmy learnt his craft from lots of people, whilst he learnt his anxiety from only one person.
if Liebrandt is defending that style of "teaching" then idk what to say... I'm just glad I don't work under him
Don't worry, you'll never get the option 😂
@@Pepespizzeria1you probably thought Whiplash was a fairytale ending, didn't you
That style can work for people, if it didn’t then these chefs wouldn’t be so successful. At the end of the day work for whoever you want. If you don’t like that style then find a chef that has the style you prefer.
@@littleratfella6857 different horses for different courses, some people want to be amazing at something but the world needs plenty of garbage men too
@Pepespizzeria1 Garbage men are absolutely crucial for the world's health and safety, while uptight fine dining chefs who abuse the people under them aren't
The way he described the kitchen, makes it sound like Mordor lol
9:43 the video is great. I love this chef but you can see that bass unfriend creeping in from the line "you're not getting paid, but you're getting experience" when he's referring to the character doing the job similar to that of an intern. Internship is also supposed to be paid.
“This clip is very realistic. I know those people. That is exactly what happens…
7 out of 10.”
This guy really is a perfectionist!
I tried to rip my apron off and storm out a few times, but they are really strong. Hulk Hogan I am not. Just tightened the knot, so I was more trapped in the apron.
I loved this, and I really wish Anthony Bourdain were still with us, so he could do this
I wish he was with us too; but I kinda think he would hate the show 😆, cinematography aside; you know how he could be 😉
I have a feeling Bourdain towards the end absolutely despised established fine dining.
Dude I’ve watched this 5 times and have it in my queue again. Chef Paul is so patient and knowledgeable. I love his way of communicating. I’m looking him up to see if he’s done any other videos or interviews. 10/10
One thing the Bear does excellently is create tension and emotion. Love the show and it has some flaws here or there.
But the feeling of stress it creates is probably the best I've ever seen. So accurate
7:15 Jello sounds classier in French. 10:58 Black & White cookies at a restaurant? How about Holland Farms or Hemstrought’s? 15:30 Wednesday is meatloaf, Thursday is fried chicken and Friday is tuna & noodles.
I work in training, and the urge to link to so many clips, so many quotes from this man in future sessions is overwhelming. I don’t think it matters what you do or where you work; it’s why you’re there, why you’re doing what you do that is relevant. I would take an unqualified passionate learner over a degree educated person every time, if the latter is only there because they have to be and the former is there because want to be, want to be better at their job
Chef Paul Liebrandt’s insights on “The Bear” are a refreshing reminder of the chaotic yet beautiful reality of the culinary world. His commentary reveals the intense pressure chefs face, where every detail matters, and mistakes can lead to disaster. The way he emphasizes the importance of situational awareness and teamwork is spot on; a kitchen is a high-stakes environment where egos can clash, but collaboration is key. I love how he highlights that cooking is about more than just the food-it's about the memories created around it. This perspective is what makes fine dining truly special. Here’s hoping more chefs embrace this philosophy!
For some reason, Paul Liebrandt has a Christopher Hitchens vibe that makes what he says more unquestionable.
Its cause he looks like him. Also helps that's he's British and a good speaker
He also speaks in that 90-98 bpm range that great public speakers adopt. Projects quiet confidence and wisdom.
Casually mentioning Rene and Noma is the most insane thing to me. Love the show.
iykyk, i guess
To some people Rene is just a colleague or a peer and Noma was just a great restaurant.
One of the most amazing "expert react" or similar videos. Well done. This raises the bar for all similar content on the interwebs imho.
This was nice to watch very informative.
I don't really like the Bear's vibe but I enjoyed listening to this man talk about it immensely. His voice, his lilt, his wisdom was great. Thanks for this.
not liking The Bear is WILD
@@powertrip25it's called having a different opinion.
@@mariomario1462 never heard of it
@powertrip25 I couldn't get through more than 3 episodes because the constant screaming and stress just made me anxious lmao
I love these videos! You guys should do a "tattoo artist reviews" version
“Dystopian butter” is maybe the best line in the season
with Olivia Coleman’s final toast and the message;
the quote/mantra wasn’t about speed or precision, it’s about quality of time spent with people doing what they love and not forgetting what is important
I made a toast today and i 100% agree with my colleague here.
20:10 "Slow is smooth, smooth is fast."
When someone knows and loves their craft, you get reviews like this *chef's kiss*
Copenhagen episode is one of my favorite ones
Yup, it's the chillest episode.
Ive never worked in a fine dining restaurant but ive worked in a few fast food restaurants last one i was there for 5 years, and while theres a huge difference in the food quality, environment of a busy kitchen is exactly the same, the first season definitely gave me ptsd with the “online pre order” episode, insane amounts of stress and anxiety
As a vocational teacher and a master of my trade and a person that has read all about pedagogy and with more than 20 years experience.
To try to instruct anyone of what your hands "know" is extremely hard!
There is not any academic book or lecturer that can do that in a way a student can replicate that knowledge!
We are down to basics: watch, imitate, repeat, watch, imitate, repeat and after many many years master.
The academic world have real problems grasping this...
PS. In the culinary world there is an added difficulty, understanding another person's visions and dreams... (on a Rockwell scale > 100)
PPS. Organization and communication, devotion, empathy and curiosity is the key to a successful life and business...
PPS. I had pupils former chefs and others working in restaurants, they really shine in my kind of work. They are so organized and planning that their ordinary work is not a problem, it's a joy to them!.. They are the creators, problemsolvers, doers and the nice and friendly contact for their customers, without anyone yelling at them what they should do and what they done wrong...
Amazing review. That's how you know, at least from the technical point and the research going into it, The Bear is a legitimate show. Not many shows grab my attention nor make me binge, but this one definitely did.
This is a lovely “how real is it,” but oh, it absolutely reinforces my decision to never watch the show. 😂 It just brings up way too much trauma from my serving days.
It also brought back memories of the wonderful experiences where guests loved the visit, sadly for me, the money wasn't worth the hassle
But I would go back in a heartbeat if a proper offer ever came
Pssshh, your loss
I completely understand. I still recommend to watch the pastry episode. It's a standalone, calm and artistic loveletter to the art of pastry. I won't rewatch the stressful stuff but that ep is just a mini vacation.
You know he's the real deal as a chef when he speaks while doing 👌🏻
Slow is smooth, smooth is fast.
Insider did him dirty on that 11/10
This is a wonderful commentary by Paul Liebrandt. Thank you Chef!
14:07 “Um yes, a hundred percent. We definitely put dates on ingredients. “You don’t want to mix up delivery times or expiration dates.”
Very accurate… 7/10! Lol
24:20 I think the thing that really strikes with that scene is that as much as you want to be mad at the guy, he was 100% right.
except Thomas Keller
I was in food service/ fine dining for over 15 years. I absolutely love The Bear and it almost makes me want to get back into the kitchen but I have litteral PTSD from working for maniacs like Joel McHale's character, not to mention learning how to cook in the first place while in the military. Richie's stage episode is my absolute favorite, the high of learning to function with that amount precision and pride is amazing. Plus, him jamming to Taylor Swift while speed down the street is such a great scene.
This was one of the best "so-and-so Rates" I've ever seen. Philosophical and a lot of heart.
I once knew an eccentric old man that was a Vietnam vet. He did like 3 separate trips there and was an SF guy doing things he shouldn’t of been doing in places we weren’t supposed to be, so he had seen some ish over those years to say the least.
He came home and got married to a rich Harvard grad lawyer. He decided he wanted to go to a high end cooking school, he was quite the cook tbh, so he could cook fancy foods for his wife and her friends in the second week they were doing something with spiral ham and he watched as his class mate used a chefs knife to cut the webbing around it. Well this dude tugged and tugged, pulling the knife towards him in an attempt to slice the webbing. Bill said that all at once the knife broke through the webbing and PLUNGED directly into his eye socket! So this man has like a quarter of a chefs knife lodged in his eye socket and his first reaction is to bust out laughing.😳 He said the dude was screaming another woman started throwing up and it took everything for him to catch his breath from laughing so hard. He told me this story the second day of knowing him (I was a bartender at my families pool hall btw) and it definitely set the stage for this guy’s personality for the years I knew him afterwards. The knife scene just reminded me of this story is all and i have no one to share it with 🤷♂️RIP Wild Bill
Not sure if Insider simply didn't ask him directly, but I was very disappointed that Liebrandt did not comment on how toxic Joe McHale's character was in the way he talked to Carmy and how bad The Bear makes the communication between Carmy and Sydney. He agreed with Joe McHale's character in that it was worth it, but couldn't he have at least acknowledged there has to be a way to push your prodigies to success without complete and utter toxicity and abuse? I guess he's drank too much of the kool aid
The point is that Carmy could have left at any time. Which implies that deep down he knows that McHale was right. It's not McHale's fault that Carmy wasn't good enough to meet the standards. Can you really blame him for imposing the restaurant's standards on Carmy? What would you expect? "aw, you tried your best, that's what really counts, send the dish"? He's not holding him hostage. The stakes are high at that level. You're not becoming the world's best at anything by taking it easy and without great personal physical and psychological sacrifice.
@@PedroJohnston1 Glad I'm not your child. Abuse apologia is gross from any angle.
@@rosssettles7025 The show simply presents this, it leaves it up to us to decide if it is worth it or not. Obviously Carmy has trauma, but he is also extremely successful. What would you be willing to sacrifice/endure for such success, is what they throw at you.
I really liked this chef and his descriptions. Very well done, this was one of your good ones. Thank you
I think exit interviews would show that the abuse is not as romantic as this Chef makes it out to be. He made it. We don't get to hear from the dead strewn along the way.
i can tell you right now, i had never heard of Chef Liebrandt until this video, but from the knowledge he shared in this video, i will be paying a lot more attention to him.
Love that Will Poulter’s scenes got 10/10 as he apparently trained for a long time before the show to get it right
I could listen to Chef Liebrandt explaining this fascinating environment for days!
Thanks so much for bringing him back, Paul has a good way of educating about the reality and look of this
Its really nice to hear his insights, he takes things that sound far fetched and bring them down to earth and understandable.
At every restaurant that I've worked at, I would end up holding a kitchen knife to my chest while walking through the kitchen, begging someone to end it all. The new hires would get so nervous lol.
As a professional fine dining chef, these videos are invaluable to my culinary journey. Thank you, as paul said (and as Marco Pierre White said previously, which is I’m sure who he got this phrase from), “perfection is lots of little things done well”.
I once ordered a Filet Mignon well done at a "fancy" restaurant for my high school graduation dinner with my folks. The place was at least fancier than most Texas Roadhouses lol. But, I was young and I didn't like steaks uncooked. I was squimish about it, but still wanted the fancier cut of beef. Chef came out of the kitchen and asked me if I was positive that's what I wanted. I naively said yes. He grimaced, and went back in the kitchen.
My dad looked at me and went "Ohhhh Matthew." My brother then giggled and said, "You're lucky he didn;t come out with the frying pan and bonk you with it!"
I order at max a medium steak now. So, relax.
The way he reviewed the chef that gave carmy ulcers makes me think that this dude is a monster when he needs to be.
A tire company decided to rate restaurants to promote road trips. This evolved to plating with tweezers somehow.
I find it really interesting that the food is secondary for the restaurant experience after the interpersonal stuff. Makes me think the level the chefs want to achieve are more for their ego than the customer experience. The impulsive behavior they seem to evaluate as normal seems very unprofessional to me. Of course you can get angry but no work environment should be like that. Especially producing food for people that are not in a hurry.