carmy makes the best meal sydney ever had | the bear season 3

[@Keesha_Hardy]

S3E1 is my favorite episode of the whole show! Idc! I know many people hate that there was little dialogue, a lot of flashbacks, & had a score playing the whole time in the background, but I loved the mostly visual storytelling. I was already thinking that this was when he made Sydney’s favorite dish, but when they showed it, I was literally going crazy. I love how they ended the episode on this!

[@MrHojicha]

preeeach 🙌

[@caroleappling2007]

I too loved this episode, it was everything, it made you understand and just feel so much.

[@BatmanHQYT]

I was utterly transfixed by the entire episode, it's indeed one of the best they've done. Absolutely loved the use of Trent and Atticus as well.

[@PTron96]

i agree, had tears going down my cheek the majority of the episode. Watching someone hone their passion really hits me. It is something I desire so much

[@j0d29]

It's an amazing episode

[@stabcityblues5264]

The shot of Syd in the restaurant under that tree was so beautiful

[@lasthope3048]

These bot comments are getting out of hand

[@zaidaayala4453]

Damn talk about destiny. That led Sydney to him. The tree behind her is symbolic too when they were talking about legacy.

[@xxWicKedWayZxx]

What’s also funny about is that this is an act of defiance from Carmy, saying F U to Chef David through the food but it’s also because he believes he made the superior dish when Sydney pulled a similar move in Season 1 but not out of disrespect but believing in the dish. Shows how Carm and Sydney are cut from the same cloth so to speak

[@doubletapper100]

Showing Carmy's career and evolution in that episode was so good. It also showed where he was the happiest, at The French Laundry. Richie working the floor at Daniel with the Thief 'heist' music is a close second.

[@kingo1052]

Carmy was definitely happy at The French Laundry, doesn´t beat his ecstatic smile while wandering around Noma´s crops tho

[@doubletapper100]

@@kingo1052 Is that where that was? I thought that was the laundry.

[@kingo1052]

@@doubletapper100 indeed, head chef and co-owner René Redzepi even makes a brief appearance (From DK btw 😅)

[@brunogssouza1]

I couldnt differenciate when he was working at the French Laundry and at Noma.. arent both places with gardens and flowers as a thematic or am i just lost?

[@AstroSully]

He seemed pretty happy under Daniel at NYC too ngl

[@KaapaKoopa9]

Anyone else clock that Syd actually doesn't have a fennel allergy and Carm serving the hamachi with the blood orange reduction was actually his efforts to rebel against the chef? I say this cos she ate The Beef sandwich in Season 1 and Tina said she needs fennel for the beef in S1E1.

[@supersucks]

and that’s a parallel to Sydney rebelling to Carmy in S1 when she puts out that Risotto (and in the end carmy texted her that dish is missing Acid for them to make up and not fight)

[@TheGoonSquadd]

She also was making a fennel salad with Marcus in that scene in this video.

[@KaapaKoopa9]

@@TheGoonSquadd totally forgot that was in the same episode too and you're absolutely right! On the first watch of S3 I was like "Aw, Carmy may not know Syd at this point but at least he cares about his guests", but then on rewatch I was like "Dude really hates Chef David and he really thought his hamachi was good as is."

[@funkeymonkey021]

Kinda like how syd did it to carmy with the risotto?

[@KaapaKoopa9]

@@funkeymonkey021 exactly! Both were young chefs (relative to their HCs) both were supremely confident in their abilities and believed their respective HC's were suppressing that. I guess the only difference was that Syd's risotto arguably garnered more attention than Carmy's alteration ever did.

[@lukedaley17]

One of the greatest moments of this season.

[@sugarrefined645]

I loveddd that they reference this! And that shot of Syd during the flashback she looked so beautiful 💜

[@alightthatnevergoesout]

S3E1 made me tear up so much. Best episode of the season by a mile.

[@thejascam]

so invisible string coded

[@keelajones5733]

I love how Syd was the only one Carmy apologized too,until she told him to apologize to Richie. I still think they are endgame....

[@FarmerJAB]

@@keelajones5733 I’ve never worked in a kitchen like that but a good friend has and I’ve watched chef’s critiques of the reality of the show, so I say with great trepidation… did anyone feel Sydney could be a bit out-of-line? Carmy is the CDC and it is his restaurant and he’s Sydney’s boss, and yet she swears at him a lot and can be a bit snarky. I’d never speak to my boss the way she does, no matter the circumstances. Maybe it’s the way Americans treat each other. Richie is also out of line but he has been there far longer than Sydney

[@keelajones5733]

@@FarmerJAB yes , what you are saying is true to the fact , but carmy considers her as a partner,not a employee ❤️

[@seanwolfe1181]

@@FarmerJAB as someone who has worked in a kitchen and has been through many, many, very stressful and awful shifts, I can tell you that yes, the stress will get to people, including myself, and they will start yelling at the boss and pretty much anybody in close proximity. It’s stressful in the moment, but come the next day, everyone usually apologizes and just kinda moves on. It sucks but it just is what it is sometimes

[@Justnyaful]

I was rooting for them but this season proved that Carmy is in no way shape or form ready to be someone’s romantic partner. Claire dodged a bullet and so did Syd.

[@FarmerJAB]

@@Justnyaful Sydney didn’t dodge a bullet - she was never in the frame for a romance with Carmy

[@Deweydell25]

Heart shaped with " blood" orange, symbolic much?❤

[@FarmerJAB]

@@Deweydell25 Blood oranges are a variety of orange. Reasonably common in supermarkets, they have a reddish tinge

[@Deweydell25]

@@FarmerJAB I know what a blood orange is. I’m talking about symbolism here Farmer JAB.

[@caroline-gy2em]

so the best dish syd ever had was carm’s first creation, a literal bleeding heart…chris storer your mind…

[@FarmerJAB]

@@caroline-gy2em Oh please don’t say this symbolises Carmy’s heart bleeds for Sydney. It’s very obvious she’s a work mate and his heart bleeds for Claire

[@Deweydell25]

Sydney is more than just a “ work mate” to Carmy. Claire is an underdeveloped character. What show have you been watching , FarmerJab? Your dismissal of Sydney’s significance in Carmy’s life is very telling.

[@空心菜沒用]

The flavor is street ahead!

[@ChaseDaTruth]

That will be $198 for that dish.

[@justinharvie8126]

I'm not a foodie, so I have no idea why that piece of fish with some blood orange reduction would be a favorite dish of anyone. It's like a single morsel of food.

[@pip7990]

i don't know. Just shakes down that way. One of my favourite meals ever was a piece of arctic char in some kind of reduction that I don't even recall the ingredients of. Just a morsel, but they figured out how to make it perfect.

[@justinharvie8126]

@@pip7990 That's a genuinely good point, and I've never had the extra funds to blow on a Michelin star winning restaurant, so I can't really know what it's like. Just confusing to me as to how a single dollop of food can be considered a favorite meal. One of these days, I'll see what it's all about, but to me, a good quality dry-aged steak would be my choice many times over some fancy morsel. My favorite meal so far in life was exactly that too. Bobby Van's in NYC, it's a relatively expensive steak, but my god was it memorable.

[@pip7990]

@@justinharvie8126 Me neither. I make my living doing odd jobs like renovations, kitchen, and janitorial work, but I was lucky enough to be raised around people who care about food more than anything (my entire family worked in the restaurant industry), so I guess I acquired a palate outside my price range. The last time I spent big on food was three months ago, I went to a restaurant way up Rue St. Laurent in Montreal, and ordered the whole menu with a bottle of wine. I saved from September until April, and it was worth every lunch I skipped, every turnstile I hopped, and every pair of boots I didn't buy (boots I desperately needed, I walked to this place ankle-deep in snow with inch-long holes in my heels). I guess it's a matter of quality over quantity--but at any rate, that's when I had one of the best meals of my life.

[@Chris.4345]

@@justinharvie8126My feeling towards steak in particular was if you’ve had one, you’ve had them all. Kobe, Snake River, what have you. Sou vide, reverse sear, dry age, grain finished, compound butter, bone in, medium rare plus, etc. Lots of permutations of sourcing, method, and cut but a steak is not really what I want to see when a creative person (or people) are trying their hardest to make great food. A piece of steak, maybe, but I don’t get anything out of the 10th bite of steak that I didn’t get out of the 3rd other than a fuller stomach. Serve me less steak, and a greater variety of other things. But that’s just how I feel about steak these days.

[@BigMac8000]

You aren't supposed to eat it. I know, it sounds dumb. But rip out any idea of actually eating your food. What happens in long courses that are exceedingly well designed is that you go through an experience of food. They compound. You get unique flavors you will likely never have again. It isn't that they are exquisite - a really well crusted steak is unbeatable, or fried food in general. What you go there for is to have a unique experience you could not have anywhere else. When you analyze this dish, think about this - would there be anything like it? There's nothing like certain fish, go have sashimi and you'll notice the profoundly simple differences between them. Then have someone obsess over these unique pairings. When they hit, you'll have an experience you've never had, or might be unable to any other way. That's where the value comes from. Sushi was sold as finger food in Japan, now it's a staple in every country that sells fish. It changed the world by being a simple pairing. Pizza was just an unusual dish until it was Americanized, now American style pizza is everywhere. A single dish can change the whole world. Is it this one? No tellin'. You can't put value on a unique experience, it is priceless. Meanwhile this is one course in a long line of courses. You only get the one to encourage you to slow down and taste it. It's exquisitely plated so you can cut it into morsels and try them, which means you'll taste more of it. You would never need that much sauce for a normal single bite, but if you're savoring it, it should be eaten in several bites that you swish, like you would a wine tasting. It's a think piece, you talk about it. But it's uniqueness is what you're paying for, and the discretion of someone else's palette. You need to remember this is served at a fairly rapid pace, over specific pairings like wine... or far more sophisticated drinks served in glasses. You don't go there to eat, foodies tend to eat light, but this is likely the 5th or 6th plate brought to them and it's not meant to be a dish you just eat, you contemplate it. It might be bitter, bracing and unpleasant. But you'll think about it a week later, and wonder what was so good about it. Some chef makes sure of that. Meanwhile that piece of fish is delivered in the midst of a dozen other dishes, which are designed specifically to be combined in a certain order. When you think of a classic dish, you usually think of a complete meal, but in this kind of tasting you get 9-11 plates. They're served and taken away repeatedly, and it's perfectly portioned that you get a rolling tasting. Imagine a fast food restaurant, except you get fries, onion rings, 4 separate drinks, steak, a tiny burger, chicken nuggets and more sauces than you've ever dreamed, all served happily by someone genuinely excited for you to try all their unique parts. That's a dining experience. You wouldn't order it on Tuesday, but it would be something to try. The people buying these foods are *filthy* rich trying to impress *filthy* rich, so one can try to con one into business deals, getting laid, otherwise impressing someone. These aren't like diners, you go there for serious flash... but that's part of the meta too. Power goes a long way. It's annoying, but it's true, these people are typically stressed out of their minds. But at the same time, restauranteurs looking for that next big experience that changes their lives. Here's the real zinger. It's a single morsel of food. But you will wake up 2 years from then going, "what WAS it about that dish that made it worth $80?" It's scientifically proven that expensive dishes, no matter what their content, taste better. Expensive wines taste better, even expensive wine tasters report higher flavor when they spent more on a wine. This works even if you know it. If you pay for a $400 cheeseburger, despite the absurdity, it WILL taste better. Humans are suggestible, it's why placebo works even if you know you're taking sugar pills. So the more frivolous the better. The human brain can also only absorb so much data at once. When you think of fries, you don't think of a single French fry. But if you were served a single fry on a plate, paired well, it would feel special. It would, ridiculously, taste better. If you aren't lugging the plate or having to do anything, someone serving you a continual batch of small fresh fries will taste better than a basket full of them, as long as you aren't interrupted. These things are as obtuse as they seem, but they increase the quality in a way you otherwise couldn't. These pairings make your dish 5% better, 10% better here, but when it all adds up, it'll be the best dish you ever had... and you will remember it for a lifetime. What's the value of the best meal experience you ever had? What if it changes your life? A great example. Forget the meal entirely. The moment you realize how obsessive people are about playing, is the moment you learn how to really seduce people. There's a joke in this show about black pepper, and how the most evil chef hates it. It took me years to figure out about half the people I knew hated black pepper. I had to serve steak dozens of times dialing in the pepper, before I served a steak with zero pepper and asked if I put too much. "Perfect" "Excellent, that's just enough". Not an ounce of black pepper on it. ... that realization changed my life. The lie begets the truth. You're paying for that lie. That illusion. It's suggestion. And it works. That is a lesson in perception you'll never forget. It's just a single morsel of food. It will absolutely taste better than if you were served 10 of them. And it's stupidly simple why. It's because you'll want more, be left unsatisfied, and you'll think about it forevermore. Nobody thinks about French fries they over ate, they always think about the ones they didn't have enough of. When you think of the cheapest fries you've ever bought, I guarantee you the best ones were the ones you grabbed out of the bag immediately. It wasn't because they were fresh. It's because you could only get a few. By the time you could sit down and enjoy them, that luster is gone. It's definitely Kabuki, but it's also a kind of sorcerous alchemy. It isn't pretention or exploitative - it's just manipulation, suggestion, and art taken to its natural conclusion. And after all that, a master chef will take those basic principles and absolutely make certain their best dish ends up on a single plate as a showcase. It will be the product of many years of trying this exact dish until they got it just right, until everyone thinks they're crazy for having tried that same fish with 500 different sauces. The first time a wine pairing reacts to food you're eating, you realize they just know crazy stuff. When you can't figure out what's so good about something it's special. All this Kabuki just accentuates. I eat my cheeseburgers over a sink staring out a window, I am regularly a heathen, but I subtly do this so nobody sees the reject burger I make that I eat. Now my family and my wife all wonder how I make perfect burgers. It's dumb, but I enjoy that mystery. Sure it's Kabuki, but you learn that working in restaurants. It works. It's a unique kind of joy. I learned this in kitchens, not being served. It's easier to understand why it works. It's why delivery pizza is such a god damned joy. All that anticipation and build up. Same concept, cheaper product, similar enjoyment. Somebody, at some point, had to call someone else and say, "could you bring me a pizza?" And some real cool dude actually put it in a box and brought it over. That would be absurd, now it's a life staple. It's like an unwritten rule of pizza. It's the most delivery acceptable food ever. Why? Who knows. Some crazy chef figured it out and changed the world. And that's not even including the mastery of what might be something currently unexplainable. It might just be someone had a funky fish that sucked, and blood orange that normally is too much, and somebody put peanut butter and jelly together and suddenly magic happened. Or it's just grand Kabuki. You'll never quite know unless you try it yourself. But you're right to be skeptical. It's a heaping ton of subtleties.

[@YoChristianBoi]

In case anyone was wondering this is the bear.

[@Raithed]

Nice edit. I had a tear.

[@ededdandeddytv5164]

“Meal” and it’s two, maybe three, whole bites

[@yellowman6866]

Stick to chicken nuggets bud

[@FarmerJAB]

@@ededdandeddytv5164 That is how courses are served in tasting menus (degustation menus), when there are 7 or 9 courses etc. The dishes are meant to show off the chef’s skills so if you choose that sort of dinner, you have many dishes showcasing portions of special dishes like that.

[@PunishedDad]

​@@yellowman6866he only gets the nuggies of mummy cooks them man dont be mean

[@ufinc]

Yeah I will never understand how people like to get ripped off like that

[@FarmerJAB]

@@ufinc People who are really into food will pay it. Like Swifties will pay big rip-off bucks to see her

[@Thunda1986]

The only thing that i didn't like, is that they all look noticeably older and this is set a few months before season 1

[@austinhuber3131]

What show is this?

[@austinhuber3131]

@@joycewambua6038 Oh, is that what the title pasted across the entire video says?

[@Keesha_Hardy]

@@austinhuber3131Yeah, it says “the bear season 3” at the end of the video title

[@austinhuber3131]

@@Keesha_Hardy No way

[@jacobwatson1818]

The Bear

[@FarmerJAB]

That scene is one part of the entire 15 minutes of this whole season that’s any good. Waste of a season 😢

[@jen.g.]

Wholly disagree.

[@churrassco]

the season wasn’t close to perfect, but this is just a ridiculous statement.

[@anubisshadowreaper8808]

Brain dead

[@ibrahimalshaikh4677]

Absolutely correct statement… such a downfall in quality

[@blake4454]

season 3 laid down the groundwork and character development for an amazing season 4 so come back to this comment next year when im right.

[@haroldjoseph8296]

Yeah yeah yeah we get it he's the best , God this show is awful

[@lasthope3048]

Seriously. Im glad the audience has picked up on how overpraised this show is in season 3 when there are no fast paced episodes where people are shouting for no reason

[@elbruces]

You're really bad at leaving comments on things. You should give up.

[@Murdstone12]

keep on crying pal, you came to the video when you had something else better to do with your life lol

[@AstroSully]

Ok Harold Joseph god what were your parents thinking with that name

[@kaaluha]

nice mustache syd