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I have said it forever. Either an operations person or order of operations persons. Always looking for a better process.

What are your thoughts on his non negotiables?

not a professional chef, but i was a line cook for a decade. i wanted to try making really good smoked pork. so i started with pork loin cause it was cheap. i couldnt just make pork loin every day cause i could afford it so once a week i would test my recipe on the smoker. first time was a charred mess but little by little it improved. its heart breaking with the failures but that makes the success that much sweeter

The shelling peas for me was shelling and deveining 80lbs of shrimp my first day in a Japanese restaurant.

I always did "Heard [mirrored callback]" so it doesn't sound like a game of telephone.

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.

we do mirrors callbacks in theatre, with pre show calls where the stage manager will call house opens in 15 and the response is thank you 15

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.

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 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. "

Watching these breakdowns it’s been crazy for me to realize the closest I’ve ever been to fine dining is Dennys 😂😂😂😂

Translation: I'm an entitled asswipe

I worked in a smoothie shop and on "Dollar Smoothie Day" I will never forget the sight of turning around and seeing so many tickets shooting out of the printer that they were literally snaking down to the floor and gathering in a heaping pile. We stopped taking orders for a moment and picked up all the tickets and organized them and just started blasting them in the order they came and it was chaos. We got it handled eventually but I will never forget that image.

When I used to work FOH and pizza at an Italian restaurant there was a major grocer in that same plaza. At least once a week we were sending someone to go get stuff, usually vegetables or something else the chef needed

35:38 I would have at least taken half circles of the crust and butted them up to each other if I was going with his plating, then there would at least have been some of that delicious caramelized cheese.

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

White burgundy for $160 on a list of a 2-Star??? Now that’s what I find to be truly mind blowing, an affordable price for a great wine at one of those places😂

We had a walk-in that had a broken latch. This prevented the door from opening and closing without jamming the latch in place from the outside. You wouldn't have been able to get the emergency handle to work because the latch wasn't properly in place, but the door couldn't accidentally close.

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

This dude never shuts up does he. I get that it's a "explained" video but when u forget what the clip was even about or even who it's about it's time to move on

I hated the pizza plating. there was no burnt cheese crust. it looked like something I made for my 5 year old of PBJ sandwiches.

I hope you see this, but i think Carm being stuck in the walk-in is a metaphor for when he finally has his own restaurant and control hes cut off from it again. Hes left alone for hours wondering whats happening and has no control to do anything about it. And when he gets out and realises everything was perfect he takes a step back and knows he needs to let things happen and adjust because he cant solve everything

You mentioned you were the youngest person on the team at Curtis Duffy's Grace. How was it working for him? I loved the documentary, "For Grace" and just love his philosophy in the kitchen.

I staged with a couple coworkers for half a day with Executive Chef Jeff it was observation mostly and we did taste the food made. It was very fun honestly we got recipes and saw how certain things shall be plated etc.

I personally think that Markus’ behavior has to do with his mother’s being sick. He constantly cares for her and he is tired. It is a kind of response.

I’m a bit late to the party here, your profile has been so amazing for me. I’ve been a long time fan of the industry and the concept of caring for people through cooking for them. I’ve been working in casual dining for about half a year now and you have been so insightful as to what’s ahead if I progress down this path.

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.

I’ve been wearing mine about a year. They are very comfortable. I can go 12 hours before the feet start to get uncomfortable. And I have bad foot pain issues. My only issue is I don’t 100% trust the non-slip sole. I haven’t lost my footing, but it’s not that sticky. I’ve had many kitchen shoes and some of them I knew I wasn’t loosing my grip without a doubt, not the case here. Easy to clean. Nice shoe overall.

i think a huge part of this episode is also, on a prime storytelling level, challenging what the team thought they were becoming with The Most Evil conflicts all coalescing in, what, 30 minutes?? off the top of my head - undervalued characters, family issues, new unknown tool, high stakes, characters making bad situational decisions because theyre focused on internal goals, like i can go on. this team is still relatively new to each other, especially with the brigade system being a new challenge for them all to work through and this task absolutely broke them. no doubt, there were no teamwork wins that day. but, see, this is why we come back to the show and Why it works so well for the characters living in it - conflict drives apart, resolution pulls together. we the audience want to see this issue resolved, but i cant speak for the characters. however, IF they choose to resolve the conflict, they'll bind back together stronger. and the great thing about stories is that you just have to throw bigger and bigger rocks at these guys to keep hurting them so that they can return with a little more wisdom, and it Feels earned. the better thing about this particular story is that it knows when to pull those punches and when to really mess with the bpm. havent watched such enagaging tv probably ever. love it.

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.

You’re crazy for saying the callus was caused by unsharpened knives. Try cutting 20kilos of kabocha squash with a “sharp” knife.

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.

17:04 I like a good story, but in my opinion food and art shouldn't have a story. If I need to listen to a 5min explanation about why it's so awsome, then you failed. All of it should be noticible in the food itself without any stories attached to it. Simple example, the theme is "winter", so you present dishes with ingredients that fit it's theme, and not put out a "summer" dish cos it reminds you of that one time when you were a kid, and your average cook mom made you a ceasar salad (or whatever) in december. Like how are we suppose to know that feeling without knowing the story? And even if we know the story, we may not understand those feelings.

Can you talk about how The Bear’s walk-up window affects the Michelin judging?

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.)

You kind of sound like Matt D'avella

I’m not one to comment but every minute of this so incredibly insightful. Looking forward to future breakdowns, amazing work!!❤❤

I like the how the editor cut it. It didn't feel obnoxious because you can't post the full episode. It felt much more natural.

thosoe book that don't fit on the shelves are meant to be coffee table books. which, for the most part, are more like a cool decor in a space rather than for reading :)

All professional artists I know have terrible handwriting lol

I feel each and everything from this episode

i think something that i find with this episode in particular is that people seem to forget what the show is about. like the mission statement is to build a new kind of kitchen workplace. and if that's the case carm's reaction is waaaaaaaay out of bounds. y'know?

Brunch! My friend was Brunch Bitch, her words, for a while. Mother's Day was the absolute worst according to her. She felt like she was tasked to be kind of a miracle worker, because of costs versus what the team doing dinner service got for budget. It reminds me of the phrase making a silk purse out of a sow's ear. Bless all those who do brunch!

just wondering how old were you whem you started

85$ for 500ml of pork stock? Come on man... 😂 I work in a kitchen, and you get seriously bad cost on your pork if that's true!

He found his purpose

At my school, first year students had baking class one day a week from 8AM til noon. The first thing we were required to do each class was to make rolls that would go sent up to the student cafeteria for lunhes and dinners. More than once, some group obviously switched the sugar and salt. We didnt eat in the cafeteria often, but we knew if we were out the night before with those who were baking the next morning, that it was to be avoided.

Wasn't he working in Napa at some point?

0.38 is where it’s at. I rock a blue pen

I work in manufacturing and one of my personal truisms that I live and work by is "nothing wastes minutes like saving seconds" and this video made me want to share.