Відео

Is it really worth the price? The food doesn't look that good and small portions. But I didn't taste it, so maybe is worth it

hi chef! regarding the butane flavor, i've found that this can be avoided when torching by buying more refined butane. i found mine at a... specialty store for smokers. Special Blue is a good brand

5:47 oh cmon really? dude...

Wow!!! THAT looked like an Incredible experience.

Green. Or cream But most of mine are black..lol

Those mixed bags of candy like you get for Halloween is ALWAYS a win!

Nice! Now THAT looked like an all around good dinner. Interesting food, executed well, good portion sizes And reasonably priced.

Yeah, For that much money I'd expect the menu to be better thought out, and the execution to be spot on! Too bad..

4 day work week for staff is AMAZING!!!!

There is someone if you are connected to a hotel

Thank you so much for this review! I've been looking for a shoes that's both easy to clean and comfortable, and it's been ridiculous how hard they are to find 💀

I’m a green cook in a pub where, at maximum, there are 2 people in the kitchen. I prep cook and wash dishes, and it’s been a great full spectrum experience. Hopefully I can build a bankroll and gamble it on a small elevated burger concept that’s been marinating in my brain. The internet is great, chefs like you really do teach a lot.

It's the default method for aviation communication

why dont they make clip on cake testers

i wonder if these would be decent for a hospital shift?

I still don't get the answer.

BRO IM A CHILIS DISHWASHER AND THOSE TABS ARE SO ANNOYING COOKS PLEASE RIP UR TAGS

Once things get going a dinner service is like combat. Tempers flare. Then everybody cools off and calms down, to do again tomorrow.

Now everyone’s a food critic. 😂

what about trimming the tape straight?

When shit hits the fan I always laugh like Richie did when Carm read off the 255 sandwiches

Whenever I eat at friends restuarants they make me report back to them! They also make me eat things and give my brutal opinion. Also the drug thing, yup. Never did a drug but drank plenty.... I started in the business at 17.

You dont necessarily need kool aid you need to vet people well and get rid of the toxic people and practices as they come up. Nothing worse than someone who is a piece of shit but drank the kool aid.

I went to a technical high school and was in their culinary program. Got a job like 3 weeks into freshman year of HS. I thought I'd be washing dishes and was ok with that. Nope. Had me doing prep. Did that for like 9 months. Executive Chef apparently started out young like I did so he started mentoring me and showing me things. By the time I was ready to graduate high school I'd be on the line at a great restuarant for 2 years. Staged for educational purposes a few times and then staged my way into a much more competitive market and a better restuarant. Worked my ass off. Ultimately my mental health and my life goals and the restuarant business did not align. Left in December 2009. Got another degree and got into another career. Doing very well. Still help friends and former employers when need be so I am still somewhat in the industry.

Culinary school grad in 2003, left the industry right before we rang in 2010. I was still in the era of toxic as fuck kitchens and I was in NY which is competitive af. Loved cooking, hated the environment. Went on to another degree and have much better work life balance, more money, and my back does not hurt. Oh and I do not drink daily anymore. So I'd say that I won. I still help my friends in their businesses when they need someone on the line during the weekends or are catering something but I am glad this isn't my fulltime life anymore.

Enjoyed the details you decided to include in this video. Bravo, nice depth, not boring. 👍

Everyone in the kitchen: 😠🖕🏼😒🤬🤼‍♀️⚔️🔪 Marcus: 🥰🍩

Bought a pair, loved them for awhile... but... they wore and tore way faster than my new balance.

Couldn't finish watching this...

Well isn’t heard just as useless as “yes chef” then 🙃

Great video! Any tips for a young aspiring like cook looking to stage in restaurants outside of my state? How would I afford not only leaving my home but finding a temporary one somewhere like NY or SF during the stage?

Man the pain I experienced watching this show. Like the japanese gyuto on the ground I knew what it meant too and it makes us chefs cringe at the thought because these knifes as much as they are tools have alot of story sometimes of why they were purchased and they are pieces of art, forged by hand, these knifes arent cheap and can cost anywhere from 200-6000 depending on how famous the blacksmith and how rare the blade/ handle material used. This show made me feel so many mixed emotions and its funny because regular people watching this actually listen to what this guy says because you can then relate to how Carmen feels even though it might not be so obvious.

Yeah, I am not a chocolate & mint guy ugh

Nice tip, dude.

Awesome series! Gave me a new perspective whenever I am trying new restaurants and food. Looking forward to season 3

But who makes that apron? It looks comfy af/

Had the same thought about the pizza. I feel like they over did it, -unless the accoutrements were game changers, which I wasn't sold on. Nice thought on the part of the staff though.

I really like the aesthetics this shoe offers. Though the red doesn't show when they're worn, it's a nice touch. This video was helpful in covering its features, especially for those of us who don't buy cooking shoes often/at all.

I would love to see you do a video just on your favorite or essential cookbooks to have in your collection, both for reference and inspiration.

I would love to eat there!

I work in the hot summer outdoor catering and these items are game changers for me for the lower half of my body. Worth checking out! Kuhl Resistor pants Blundstone boots with FP insoles Separatec underwear

The Porter shirts have always been a thing just not in per se, and the three Michelin star restaurants. I wouldn’t credit the Bear for making this popular.

Unrelated but wondered what your opinion on the use of carbon knives in Michelin/high end kitchens. Carbon can cause slight visual and taste changed with some ingredients. Do some chefs prohibit them or not too bothered? Many thanks.

Not even close.I was disappointed.Duck soup way too salty,kabocha wings slimy and cloying.

I’m assuming you have seen the movie burnt. I know it’s not particularly buzzing right now but I’d love to see your breakdown on the main characters growth in that movie.

Marcus also goes overseas. She had a Mac knife because Carmen gave it to her. And Syd said 1 star because thats where they at "The Bear" has to start somewhere.

Im a chef in a pretty busy restaurant but when i was a cook i actually used both forms while i was working. If it was slower service or if everything was smoothsailing i would use the term heard since it quicker and gets the point across. But if we were completely fucked with tickets times climbing up and everyone is yelling at or over each other i would always repeat whatever i was told because not hearing something when everything is going to shit make you lose that much more time

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.

always be knolling

Best description ive seen for how to do this, thank you