Michelin-Star Chef Rates Every Fine Dining Scene From 'The Bear' | How Real Is It? | Insider

[@SeraphsWitness]

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.

[@margaret-]

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.”

[@SeraphsWitness]

@@margaret- you could tell they didn't write lines for him. The prompt was, "yo, teach this actor how to trim a chicken". lol

[@quinnmarchese6313]

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.

[@Ryan30z]

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.

[@SeraphsWitness]

@@Ryan30z interesting. Where did you hear that?

[@evai9949]

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

[@YodasPapa]

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.

[@luizfelipemedeiros7506]

​@@YodasPapa You couldn't have worded it better

[@safs3098]

Yeah, the 4/10 he gave wasn’t because it was inaccurate, it was because Carmy messed up

[@Arinesart]

And still wasn't a fair 4/10, as he said he did exactly that several times ​@@safs3098

[@caseco4979]

They're also skipping the scores on some of the worts bits 🤷‍♂️

[@heavenlypete4641]

As someone who worked as a pastry chef in a Michelin star restaurant, 100% can confirm the pastry chef scene.

[@bradenjackson3494]

how do you get into being a pastry chef?

[@heavenlypete4641]

@@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.

[@TheBlacklist3r]

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.

[@NonEuclideanTacoCannon]

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.

[@maxwedewferg]

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

[@DrTFW1]

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.

[@casersatz]

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.

[@MrCrockaG]

@@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.

[@MrCarlbrooks]

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.

[@StoneE4]

Yeah, with a vocabulary that contains the _word_ "irregardless" he's showing impeccable knowledge.

[@one-eyepadidally8449]

Why can’t I find the show on either Netflix or Amazon? Can people only see it if they still pay for cable TV?

[@irishman9628]

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

[@Jacob-ee8ux]

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.

[@MMMM-he9zw]

yeah 4/10 realism

[@BambooLevi]

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.

[@chuggaa100]

The Bear sucks

[@TheLastColourLP]

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.

[@peruru84]

Calm until they mentioned the $11k butter 😂

[@saltedbuttery]

I am a young Chef. Seeing him talk make me feel better from my recent kitchen truama haha. Seriously.

[@davidblackman1586]

Thomas Keller being immortalized on screen in a drama that everyone is watching... AMAZING.

[@babyfaec]

Never heard of him before this but he seems really wise and kind!

[@104thironmike4]

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.

[@davidblackman1586]

@@104thironmike4 if only you could read more than 4 words...

[@104thironmike4]

@@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.

[@davidblackman1586]

@@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.

[@stormtempterf8058]

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.

[@gregg7233]

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 😂

[@MouseDragonDesigns]

It can potentially really stick with a guest in the right sort of setting, too, if you're able to do something like that or volunteer it after learning about preferences. Best restaurant experience in my life was when I hadn't thought we were going for food and was taken to a quite fancy place where I wouldn’t have actually been able to eat most of the fixed, no-options tasting menu that was the only thing served. I didn't ask for anything to be changed, just apologized and asked to skip whatever dishes I had to avoid, and instead the chef reworked sauces and methods and made for an incredible experience. A couple of the other fancy places I've been to more nearby have done similar, too, with a la carte menus... offering extra options and recommendations after learning about dietary needs. It really makes you feel welcome.

[@Jermz1979]

@@gregg7233 I've found that the Chef most times doesn't actually mind changing a dish to accommodate a guest, when the kitchen isn't busy. It's when it's a friday or saturday night and they have 50+ tables full all night that they have issues with it. I'm not talking about allergies, I'm talking the guests that are just picky eaters.

[@diogor420]

22:26 Paul: "11 out of 10" Insider: No, I don't think so

[@earthling_parth]

Insider: Try again chef.

[@musicb5202]

Insider: A bit exaggerated. 10/10

[@MurderBong]

For ‘Us’ , That was an 11 all F’n Day Long! It was Special.

[@styledliving]

"non-negotiable"

[@MorganHyde-ie5ru]

Seriously. I don't know what neurotic, uptight prick of an editor couldn't just give him the 11/10. Christ.

[@SecondSince]

"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!

[@tobynsaunders]

"In retrospect, our decision to use a chainsaw in the kitchen was admittedly foolhardy."

[@munat3413]

Probably was a band saw for cutting raw meat, those are very dangerous if you're not paying attention while working with them.

[@guinnevereschronicles2225]

I work in a restaurant kitchen currently and it’s the truth. I have a nasty cut on my hand from when someone didn’t say “hot behind” and I got burned which caused me to cut my hand pretty deep.

[@TAZERAT]

I'm sure he has plenty more horror stories. If you don't have battle scars, you haven't had enough experience

[@jeremysmith2370]

He probably means fingers I can't see how an entire hand could be cut off

[@michaelhockus8208]

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.

[@alexs.2414]

I’m jealous. Never ate at a Michelin starred restaurant but I imagine it’s something you don’t exactly forget the next day

[@dankim333]

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.

[@hellfish2309]

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

[@eme.261]

@@hellfish2309 -- Ripert is a class act.

[@hellfish2309]

@@eme.261 yes that’s my understanding so far as I know; Pepin is the elder specimen of who comes to mind as genuine and growth-intent steward of professional cooking

[@smiler9028]

I love how everywhere his accent is. Really shows how he’s trained in all of these different parts of the globe. Legend.

[@BeMadTelevision]

"Fire people after the shift, not during, you need their hands."

[@12thMandalorian]

unles they have been cut off as he refers to later on

[@ettajfan5882]

That's right. Like never fire someone on a Monday. Wait until Friday if you can.

[@GeneralAllenby4Aqaba]

@@12thMandalorian savage!

[@jc4jax]

@@12thMandalorian well.....now I'm stumped

[@CousinCubone]

@@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.

[@aksharaghav9657]

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.

[@YodasPapa]

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!".

[@ddrreeaamm_brother]

The only issue I had with his review was his take on "Doors"- "doors" in the context of the clip means "Doors are open"/the restaurant is open for business. "DOOR!" is called when walking through a doorway to alert anyone on the other side. Calling "Doors!" and then the kitchen calling "doors!" in response is just acknowledging that the restaurant is open for business.

[@Xfiles98]

@@ddrreeaamm_brother yep the same thing when you shout "BEHIND", Its something you need to be alert of at the moment.

[@einundsiebenziger5488]

... all the *characters' names

[@charlesparr1611]

As an ex chef, every chef and ex chef I know watches the bear, and almost all of them love it.

[@almondtech]

I love that he gave an 11/10 and they decided "Nah, we'll give the graphic a 10/10"

[@PabloEdvardo]

the editor has michelin standards i guess 😂

[@ThomazMassocati]

Did he casually say he saw someone's hand getting cut off?

[@anthonylombardo1261]

Must of been when he was a Sous at The Slaughter House.

[@saxmanphd]

He also said "irregardless"

[@IsDitGerben]

@@anthonylombardo1261must have been*

[@anthonylombardo1261]

@@IsDitGerben HAVE you heard of Candace?

[@IsDitGerben]

@@anthonylombardo1261 No clue what you’re on about. I just know you don’t know English grammar.

[@coach_paul_t]

“This clip is very realistic. I know those people. That is exactly what happens… 7 out of 10.” This guy really is a perfectionist!

[@DavidFlagg202]

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.

[@Luneowl]

I had to watch the Thanksgiving episode muted with subtitles, it was giving me so much anxiety.

[@pabloc8808]

The stress dreams are very real lmao, especially when you're green. The editing of this show really captures that frantic kitchen atmosphere

[@AK907LSD25]

That gave me a good laugh thank you for that

[@bigcheese2128]

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

[@GoodSoup240]

Yeah I don't think I could work a job where everyone is throwing a fit constantly

[@JohnnyRoseofVersailles]

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.

[@fuzzzone]

Agreed and I think that the show does a wonderful job of demonstrating exactly that. The juxtaposition between Joel McHale's character's approach to mentorship/training and Olivia Colman's/Will Poulter's is highlighted a number of times. Both methods wind up inculcating a lot of knowledge and ability into the mentee but one results in PTSD and the other results in camaraderie and long-standing mutual respect.

[@rachellobo5569]

This is something Gordon Ramsey has been talking about quite openly recently, especially as it pertains to men's mental health. He mentioned a chef he knew took his own life, and he's a firm believer in changing this way of teaching and making the industry one that you can have a sustainable career in. Check out his interview on Mythical Kitchen!

[@elizabethr.9359]

I find this even in the traditional art world as well. It’s a common belief that really great art only comes from living through pain. But the reality is the greatest art comes from authentic self expression, whether you’re coming from the hardest moments or happiest moments in life. It’s just about showing up consistently and honestly to your practice.

[@wawawuu1514]

I agree in spirit, but I do wonder if literally being the very, very best in the world doesn't come with the cost of self-destruction. Or worse, destroying others. The chef-in-command at the last kitchen where I worked (as a dishwasher, not chef) told me how wanting a Michelin star can mean firing an entire team, simply because they're not fit for what is required on that level (rinse and repeat if you want more than one star). The bad part was how he ageed with that sentiment. He thought it was okay to fire an entire team for such goals. Screw that, screw those stars, maybe an entire team of people keeping their jobs is more important. As a matter of fact, he wasn't just talking theoretically, he was referring to a real-life situation where exactly that happened. Ugh.

[@alsardar2740]

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

[@kolyaolivier7976]

Burnt is complete bullshit in regards to fine dining and Michelin

[@alsardar2740]

@kolyaolivier7976 Yeah, but not in regards to how a fine dining kitchen is being run

[@rumblefish9]

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.

[@drchops]

Jurassic Park was a more realistic chef movie than Burnt was 😂

[@millmaster413]

Its a tv show

[@loveisthe3rdcousinofdeath166]

"Behind" is the best thing you can say moving through the kitchen

[@tylercornelius7043]

Working as a line cook, “coming down” was always highly used 😂😂

[@SJ-210]

Or CORNER!!!

[@eyespy3001]

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.

[@godsu]

The restaurant i work at we'd say "caliente" because most of the coworkers in the kitchen were South American, lmao

[@nathanhaimson]

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. 🤣

[@FlagCutie]

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.

[@bigcheese2128]

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

[@BBCEmily]

It is a maddening industry, indeed. You get pushed to (and many times, past) your absolute limit.

[@emjean22]

It really does ruin your perception of food, I have a terrible appetite and I've been cooking for 11 yrs. Don't do it if you love to relax and enjoy cooking, save yourself lol

[@Seamalicous]

Cooking at home and in a restaurant have some overlapping skills but are as far apart as doing a school run and being a truck driver

[@elizabethr.9359]

We don’t need to monetize everything that we love ❤

[@MorganHyde-ie5ru]

This man's demeanor and the way he explains things is don't more to teach me about emotional maturity than anything I've come across so far as an adult, on the internet or in person.

[@einundsiebenziger5488]

... "don't more" ???

[@fountainbby]

@@einundsiebenziger5488 i imagine they meant “has done more”

[@Dxco31]

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

[@carlosrojas9174]

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

[@tyler1768]

😂 not in fine dining it's surprisingly quite everything everything is prepared in advance it's a well oiled machine no dram it's disciplined and army like very professional

[@samukis272]

"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"

[@xxtomcatxx]

slow is smooth, smooth is fast

[@rodrigocisneros7019]

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🙏

[@maddieayre1837]

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

[@mathiassiebert1217]

To be honest, I have never seen a better review of a series than this one. It is a film all its own. Paul is so... I can hardly say how... so understanding, so kind, so clear in his views, he brings the series much closer to me in his own way. Thank you very much.

[@TheMochaLatte1]

While watching The Bear series, I remember thinking how cool it would be to see a 'How Real Is It?' video from a professional chef. The show is so well directed and does a fantastic job at portraying the intensities [I imagine] you'd experience when working in a professional kitchen. Really enjoyed this video!

[@tucker8429]

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.

[@valerieredmon529]

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.

[@aestheticmd5925]

“11/10” with genuine emphasis ‘10/10’ Ruthless

[@jacobrude5047]

Yeah why did that bother me so much that they didn't put down 11/10? The chef said 11.

[@Quixan]

​@@jacobrude5047 the scale is out of ten. if something is that important to you, then you must scale everything else lower.

[@lfwalrus]

@quixan Then how should I convey the idea that a target given to be judged by the scale supersedes the concept of the scale or framing? Also I don’t like how much they cut from this, he clearly had a lot to say

[@Quixan]

@@lfwalrus you've failed to grasp the concept of how to use the scale. there is nothing that should go beyond the end of the scale. we give out too many frivolous tens. phrases like "give 110% effort" are a flawed concept because 100% is all there is.

[@lfwalrus]

@@Quixan ok lets say there was a birthday party, and during it you ascended to be the ruler of the world, now according to your scale, you would say thats a 10/10 just like as party where you had such a good time nothing was wrong and you also rated it a 10/10. some would say it would make sense to rate the party where you ascended to ruler of the world, a feat well outside the normal parameters of a birthday party, as different to the normal great party

[@blooperage1232]

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

[@mrtim5363]

25yrs running kitchens, w/out ever yelling or screaming at an employee. Didn't allow it in the kitchen. & Repeated often. 'Slow down & you'll go faster'. Do not rush! Make it right the 1st time. Also put tickets in blocks, rack no more than 6. The rest can wait, people can see we are busy.

[@aaronhudlow5649]

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

[@jacklessen2158]

How would you recommend I start out if I were looking to make a career change?

[@4isteven58]

I was over here wondering why everyone thinks a tire company's opinion on food is important so I went down a rabbit hole and read about the history of the michelin guide. It was fascinating and i now see why people care! Highly recommend it if anyone is curious.

[@DanteRU0312]

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.

[@MrCarlbrooks]

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

[@gregg7233]

@@MrCarlbrooksI get what you’re getting at, but the entire goal is to make sure it’s not sub-par

[@jordanbridges]

I've worked in kitchens before and I haven't seen that level of yelling ever

[@ipromiseimtrying]

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???

[@mistakay9019]

Im a chef and I literally can't watch it as the chaos and stress is too real for me.

[@April-yf5gl]

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.

[@ione97]

that’s probably why he’s doing this stuff. even chefs need to be content creators these days 😅

[@April-yf5gl]

@@ione97 I really enjoyed his thoughts 😊

[@one-eyepadidally8449]

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.

[@April-yf5gl]

@@one-eyepadidally8449 I’m actually planning a trip next fall. I appreciate your input. Thank you so very much

[@Ironfranko]

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.

[@novellanightmares]

If the only way you know how to communicate and lead is by yelling or berating people, you are a weak leader and you are flawed. I think most people have worked under or been around a good, mature leader and one who uses abuse. People will be willing to go above and beyond for a mature leader who also treats their underlings with respect. Abuse? Will foster resentment.

[@aneda262]

I hate that I had to scroll so far to see this! If you can't challenge someone without making them feel small, you shouldn't be giving advice. And to all the "well that's how I learned" people, don't you want better for those that come after you? Don't you care for the people in your care? Foster a coaching culture. Bullying is narcissistic and immature.

[@constanterratic4252]

@@aneda262I know one major gymnastics coach learned to be harsh, cold, and demanding from the coaches before her. When she tried to be kind and supportive instead, and listen to her athletes, she saw a huge difference in their performance. It’s nice to know some industries are slowly changing.

[@petersilva2119]

I dont know if I'm weird but I learned better and became stronger with harsh condescending teaching. I feel like I tried harder, I think people just need to know that everything is optional. Never feel forced to stay somewhere or take insults from anybody but if it makes you greater at your craft and you can take it, it might be worth it in the end. Not disagreeing with your opinion just putting my experience out there.

[@boosteddrimmsu]

​​@@petersilva2119 I think it's a fair take. Everyone has to kind of figure out on their own how they can grow and perform best. However, I believe that there is a difference between a harsh, critical and strict teacher/mentor and someone who basically just bullies you. Also, imo the moment, when a really really strict teacher actually compliments you or when they can't find any real fault in your work, can be absolutely life changing. Because it shows that the mentor doesn't just berate and insult you because they're abusive and instead it means that they harshly criticize your work to actually make you better. Edit: Now that I think about it, I don't think it even has to be a compliment. Really any action that shows how the mentor truly does care about your improvement and truly wants you to be better can fuel motivation and harden your resolve and mindset. An example that comes to mind for me is when they keep choosing you to present your work (be it any field where that is possible): If they're a good mentor that can be their way of showing their expectations of you and it can really motivate you.

[@janicebourdage3567]

What's being left out is one of the most important parts of a good restaurant experience. The wait staff can make or break an evening out. I have forgiven many an average food experience, because the people waiting on me went out of their way to make my time spent in the restaurant comfortable and pleasurable. On the other hand, incredible food, sans pleasant, attentive service, means very little to me. Food is easily forgotten. Human interaction is key for me. As a younger person, I have also worked in kitchens and been a server. At a high volume restaurant, staff may get angry, but the stakes are too high to be going off, much less getting into physical altercations. While there may be "words," the drama on television series is often overblown. Mostly, the restaurant business is about focus and hard work.

[@BiggusNickus]

I agree. They should have showed the scene where Richie was showing those diners the kitchen because they stayed too long. Perfect example of where the front of house really shined and made the experience worthwhile despite issues in the back.

[@fieryweasel]

It's great just seeing how much the chef enjoys watching the clips.

[@ThePandaMike]

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.

[@sacredsiren]

I didn't realize that they trained at ICE for this show, I may need to watch it now. I graduated from their pastry program back in 2001 and that place still has a special place in my heart. Always love to hear these critiques from a professional, I always get frustrated when I see inaccuracies or unrealistic portrayals in shows and my husband thinks I am nuts for making a fuss about it, but sometimes it can really take you out of a show when they are doing something you know well in a way that would never happen IRL.

[@chrisholbrook1118]

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

[@Witnessdomaining]

That Thomas Keller scene has transcendent qualities to it. I rewinded and saw it again a couple of times before I got on with the rest of the episode. Absolutely brilliant!

[@methodlab07]

I worked for Paul at Corton, and many of the scenes during The Bear do remind me of both the amazing education I received and the harsh environment (both make great stories). I would say the accuracy of what our kitchen experienced then vs. Paul’s stance now are accurate in 7/10

[@mikeb.2925]

You simply can't mention Thomas Keller in film/television without mentioning that he was the consultant for Ratatouille.

[@RiverTwice]

“Dystopian butter” is maybe the best line in the season

[@jamesvalentine8906]

Ive seen people just walk out of the kitchen mid shift after an argument, and never come back.

[@819phoenix]

This chef seems so chill. I bet he’s calmed down from years of service.

[@dogdog2635]

You just know he’s a bastard in the kitchen

[@MrLolx2u]

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.

[@novellanightmares]

There is something seriously wrong with an industry if people are talking about PTSD left and right.

[@MrLolx2u]

@@novellanightmares Oh it is but its an industry that still needs to be around and not only that, it's the heat and constant speed that dishes needs to go out that adds to the madness.

[@CJJC42]

@@novellanightmares Tremendous amount of people use PTSD completely incorrectly such as this example

[@KingEdwardMMVIII]

I worked in restaurants for 15 years before covid, and man this show and this video really make me miss it. Covid shut down the restaurant I was in permanently. Anyone who's been in restaurants knows. There's a magic to the chaos.

[@voutolliC22]

I see Insider ain rockin with that 11/10 bullshit

[@marksummers666]

😂😂

[@knownasshan15]

it was so annoying like, why couldn't they accommodate it lmao

[@Keliiyamashita]

They could get a reservation at The French Laundry.

[@tylerhc24]

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.

[@earthling_parth]

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?

[@michaelwashington7139]

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!!

[@ItsBeckeechu]

I love hearing passionate people talk about what gives them the passion. It's really beautiful to see and always makes me feel inspired. Loved this video ♡

[@Ace-cv1xd]

"slow is smooth, smooth is fast" i something i really belive in. im currently working as a sushi chef and my chef always tell me, yes we have to be fast, we have to serve within a set amount of time, the customers cant wait. but we cannot rush. how much faster can you be if you rush? 10 seconds? 20? what difference would it make. and rushing leads to mistakes, injuries. be methodical, plan every action before you execute and you will be fast.

[@christiannevarez6590]

Idk why but this whole video get so real and truthful, the delivery and experience speaking felt one of a kind to me.

[@tatyboy1337]

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

[@Pepespizzeria1]

Don't worry, you'll never get the option 😂

[@littleratfella6857]

​@@Pepespizzeria1you probably thought Whiplash was a fairytale ending, didn't you

[@onestop3941]

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.

[@Pepespizzeria1]

@@littleratfella6857 different horses for different courses, some people want to be amazing at something but the world needs plenty of garbage men too

[@ep6808]

​@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

[@alexandrebravo4472]

14:05 asparagus being misspelled is the most accurate detail about food labels in a kitchen 😂😂

[@atx0025]

Casually mentioning Rene and Noma is the most insane thing to me. Love the show.

[@FractalZero]

iykyk, i guess

[@crewie94]

To some people Rene is just a colleague or a peer and Noma was just a great restaurant.

[@captassassin5680]

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

[@dnvrhlr]

Really love the breakdown from Chef Paul on this. He just doesn't rate or criticize the scenes, but he also gives insight on how it actually works and his own experience. Also love his reaction about using the term "non-negotiable".

[@permabearxbt]

Insider did him dirty on that 11/10

[@levimata9053]

I loved this, and I really wish Anthony Bourdain were still with us, so he could do this

[@hellfish2309]

I wish he was with us too; but I kinda think he would hate the show 😆, cinematography aside; you know how he could be 😉

[@cyn1clcynide]

I have a feeling Bourdain towards the end absolutely despised established fine dining.

[@doctorbones941]

@@cyn1clcynide Bourdain championed the antithesis of michelin star "competitive" cooking, he was a man who believed basically anyone could make excellent food basically anywhere, and the technical skills (which are, for the record, extremely impressive) of michelin chefs could easily be offset by the warmth of being invited into someone's home and treated like their family via the communal act of sharing food. A funny thing happens when food gets expensive and luxurious - inordinately rich clients come for dinner, and somehow despite charging hundreds for tasting menus, the chefs are the ones "afraid" of their customers. The michelin experience is to perform for their patrons, to hope your food satisfies or impresses. Conversely unpretentious home cooks or small places do not perform for anyone, they are sought out for comfort, and they grant it.

[@Goc4ever]

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).

[@tomekkaminski2677]

Bot

[@WarHoover]

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.

[@TheWickerman12]

So glad someone said this

[@Novarcharesk]

The thing is that they think that their words ARE to motivate. They reject that it IS meant maliciously. They ultimately care more about what they intend, than what they actually do.

[@HWHAProb]

Yeah, lots of people with great skills and power like to imagine themselves as Fletcher from Whiplash. But the truth is you can push someone without being sadistic and cruel. Any teacher would tell you that their most successful, confident, and happy students in the long run generally were challenged but also were supported emotionally

[@mattclarke8791]

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

[@МихаилЛипковский-ъ5э]

Dear Paul Liebrandt, Thank you very much for your participation in this video. Every time i saw you fall in love with your favorite craft, i almost felt warm because of your courage. Thank you very much, you are a great Man.

[@ta9891]

"I've seen someone hand get cut off" BROTHER WHAT ???

[@futasupastah]

This guy’s so harsh 😂 “ the clip is very realistic. I’ve experienced this exact scenario in multiple restaurants and kitchens that I’ve worked in. 7 out of 10.”

[@amberrambo]

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.

[@powertrip25]

not liking The Bear is WILD

[@mariomario1462]

​@@powertrip25it's called having a different opinion.

[@powertrip25]

@@mariomario1462 never heard of it

[@ep6808]

​@powertrip25 I couldn't get through more than 3 episodes because the constant screaming and stress just made me anxious lmao

[@stephaniem2007]

@@ep6808it chills out after the first couple episodes for a while!

[@CYB3R2K]

I made a toast today and i 100% agree with my colleague here.

[@TheReubenShow]

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.

[@EverydayJOEFitness]

😂 thanks for that visual!

[@marioandwes]

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 😂

[@The-Big-Boss]

At the highest level that doesn't happen.

[@AmericanShadewithBrittanyKing]

When someone knows and loves their craft, you get reviews like this *chef's kiss*

[@TravelSenpaii]

I started to watch the BEAR 1 week ago and im so lucky that I didnt have to wait for all these seasons because they left on some pretty awesome cliff hangers. This show speaks to me. The dysfunction and constant screaming is so insane that it can be called passion. These characters really feel like a family going through grief in their own different way. Every single one leaves with an indentaiton on how an ordinary small food spot in chicago can have so much going on. Im definetly going to miss them when the show ends. This video is fire

[@cupulito]

For some reason, Paul Liebrandt has a Christopher Hitchens vibe that makes what he says more unquestionable.

[@2o3ief]

Its cause he looks like him. Also helps that's he's British and a good speaker

[@jacksonconstantine5740]

He also speaks in that 90-98 bpm range that great public speakers adopt. Projects quiet confidence and wisdom.

[@lianap5549]

I just adore this video! It's the Chef's hands (their expressions and non-verbal language) that really do it for me. I could watch them all day long!

[@stevens5085]

‘You don’t get into a fistfight with your partner, in the middle of service, over a mushroom.’ Quote of the year 😂😂

[@kilamppl15]

Watching The Bear made me never want to be a chef on that level ever but watching this chef breakdown the accuracy of the scenes in this show REALLY makes me not want to be one! 😅

[@juanmartinez-rg4iu]

It's great seeing who he realates to some of the scenes , when he was a younger chef

[@celinakay4367]

I wanna pick this show back up but it is the only show I've ever watched that gave me genuine anxiety. I was STRESSED with all the madness😅

[@bzgraphicartist]

I once saw a guy blister burn half his hand pouring clam chowder. Haven't liked it since.

[@dannyxsama]

I really want to see more from this guest. He's just so insightful and real. He just seems so genuine

[@zenixification]

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

[@majestic._]

theres a hilarious tiktok of this mcdonalds getting 99 burgers on a order and the kitchen staff freaking out

[@ReRe2Fye_1607]

I love how he's saying everything that fans of The Bear have been saying about Carmy like yes are feelings are finally being validated by a professional in the hospitality field 😭🙏🏽

[@kisse1987]

2:40 I haven't seen the show, that looked like she did it on purpose 😂😂

[@HopeLivesHere-]

Hahahaha she did 😂

[@Thinkythinkerton]

The way he described the kitchen, makes it sound like Mordor lol

[@chistake7585]

This was one of the best "so-and-so Rates" I've ever seen. Philosophical and a lot of heart.

[@paulagebhardt6018]

The term "doors" has always been used to alert everyone that FOH is open in any kitchen I've worked in.

[@pabloc8808]

Maybe because he's British it's used differently, just like instead of "behind" they say "backs"

[@The-Big-Boss]

​@@pabloc8808But he's worked in New York so it is even weirder.

[@pabloc8808]

@@The-Big-Boss Actually yeah come to think of it it's bizarre. To me "doors" is "we're open". Idk what this man was on about

[@lawrencenotlarry1]

I'm glad someone else caught this. I've heard "Go tell the kitchen 'doors'" thousands of times, in nearly every restaurant I've worked at, over 20 years.

[@earthling_parth]

9:43 the video is great. I love this chef but you can see that bias creeping in from the line "you're not getting paid, but you're getting experience" when he's referring to the person doing the job similar to that of an intern. Internship is also supposed to be paid.

[@robincampbell2877]

There's no bias there, internships being unpaid work is pretty common where I'm from at least, you're pretty lucky if you get a paid internship since internships are primarily for people trying to gain experience or working their way up from rock bottom. That's why you use the term "paid internship" when you're getting paid.

[@earthling_parth]

@@robincampbell2877 I never use the term 'paid internship'. It's BS, interns can and almost always are paid hilariously low, as close to minimum wage laws as companies can put them. Are they not doing the work that helps the company? Then they should be paid. If it's a school, where all the interns are just getting education, then yes, it makes sense for them to be not paid.

[@okaythen-]

As an intern (don’t care if I’m biased), paid internships should be more common 100%. It should be the standard. Internship is different from shadowing. I understand not wanting to pay someone if they’re solely shadowing.

[@CYB3R2K]

You know he's the real deal as a chef when he speaks while doing 👌🏻

[@FreeThuggerNOW]

As a former cook, Paul is awesome in these, please keep bringing him back for even more!

[@awakenedclaymore8097]

This was nice to watch very informative.

[@GetReide]

I could listen to Chef Liebrandt explaining this fascinating environment for days!

[@theorulez]

*Beautiful video. I give it 11/10.*

[@boofstain1508]

Gotta love how he expresses how important Thomas Keller's words are

[@Gundumb_guy]

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