The Bear's Opening Night (Disaster?) | Pro Chef Reacts S2 E10

[@theindividualchef]

Babe Wake up, new Justin Khanna reacts to The Bear just dropped

[@justinkhanna]

We watchin' 🙌

[@dpw140]

The delay between release and your reactions works, imo. We’re nine months into the Bear-less desert. We’ve all had a chance to watch the other reactors. It’s s good time to go through the season from a different angle. Keep up the good work!

[@hashtagPoundsign]

It has been a joy watching this and hearing your take on it. You've given me a lot to think about.

[@justinkhanna]

Means a ton to have you watching!

[@jonathancaponette9831]

I’m currently in my two week process of leaving this resort in Germany where I was tasked as sous to reopen this sports bar after renovations. And yes I got stuck in the freezer when I was the only one there and just donkey kicked that button. Took about 10 hits to open it, but after about 15 attempts… it will open!!!

[@nikemi]

Regarding Carmy getting stuck in the walk-in, I believe Matty Matheson mentioned it happening to him years ago in an interview and Christopher Storer incorporated it into the storyline.

[@cybertronftw1]

I thought Carmie’s regression was well done b/c it was foreshadowed well. Sydney and Uncle Jimmy pointed out Claire as a distraction he couldn’t balance when Carmie himself said about the restaurant earlier in the season, “You have to care about everything, more than anything.” And after everything else he lost with family or relationships, this proves, in his head, the only thing he SHOULD have is cooking. Very tragic

[@jura9484]

yeah, and also it makes sense that his problems weren't resolved so quickly. they appear more deep-seated than that

[@jxthenetwork8894]

My head cannon is the handle is there but Carmy is too angy to see it

[@rustyobra3552]

Oh man. The story of drug use and how it is in some kitchens. I landed a job at a fine dining kitchen very early in my career. 6 days 80+ hour weeks. Come in at 7am, no lunch service (start every day re prepping everything), and leave after 1AM and scrubbing the line top to bottom. I had a hard time getting into this rhythm and finding my routine. I eventually discovered the secret when after eating staff meal at 4pm, before going back on the line for dinner, the other staff members would take hits of heroine. That was the first time I ever saw someone take drugs in front of me. They would offer but I would politely decline. After 3 weeks and a hard Sunday night, the core cooks looked at me and said “pretty soon you will be just like us.” I cleaned out my locker that night and never went back. Was it wrong to quit with no warning or notice? Yes. It should never be done like that. But hearing them say that scared the shit out of me.

[@landoolive1923]

We have a walk-in freezer that is 30 years old at this point and the handle on the inside it is connected to the one on the outside to open it from the inside. Occasionally the latch will get stuck while you're inside doing inventory for example, and the round button to open it won't give at all

[@landoolive1923]

Got stuck in there for 20 minutes one time not fun

[@justinkhanna]

So it IS true!?

[@landoolive1923]

@@justinkhanna maybe not how the show portrays but it is possible. On ours it can be opened from the outside still. It's just a part of the latch that gets stuck

[@therealabsurdhero]

​@@justinkhanna I also saw a video where another Michelin Star Chef said he has had people stuck in the walk-in freezer in his restaurant.

[@Sethgtb100]

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

[@justinkhanna]

For the plot

[@rustyAF]

And in the next season, he very much does NOT take a step back lol

[@pabloc8808]

I think the thing with the walk-in is precisely that it was so busted that the button was 100% broken, and that's why everyone was urging Carmy to call the fridge guy, because they knew the walk-in was so fucked it was a matter of time before they either broke the handle and couldn't access the walk-in during service, or someone got stuck in there and had no way to get out

[@skyorrichegg]

Really great series and insights. Thank you for this!

[@CFootprints]

The moment where Richie took over from Syd gave me goosebumps when I first saw it and even more now. On the one hand from a cinematographic storytelling point of him deciding the expo needs to be turned around so visually, it's almost equivalent to the typical 17th century idea we have of wayfearing and the big wooden triple mast ships of that time. With him as the helmsman at the helm of the ship looking over the crew on deck as they work together, following his directions to safely sail to port. Oh and the tiny peptalk he gives Fak when he wants him up front is beyond beautiful. And on the other hand just the impact of him taking a deep breath, going over the board in front of him, getting his bearing and without words, hearing him say "yeah I got this. Let it rip." and just working at a level he himself probably would've never dreamt he could work at, not for the paycheck, not for just getting through it, but for the customers in the seats and prpbably most important, for the team in the kitchen. I work as an adjunct-chef butcher in a butchery inside a supermarket, which is not the same as a restaurant, I know. But there is a surprising amount of similarities, being that the shelves in front need to stay fully stocked, clients can order all sorts of things on the spot, there's internet orders, phone orders, collect&go orders, the workshop needs to stay clean, there's certain timeframes in which certain things need to be done so we don't fall behind on schedule,... And what I've learnt over the years is that the role Ritchie now beautifully grew into is just about the most important role when working with a team in a small area where time is of the essence. So when you have that sense of drive in you and you can really motivate your team to give it their all, for me that's the most important aspect of work. I like the idea of a motivational quote, and the one we use is "Teamwork makes the dream work." Thank you for coming to my tedtalk.

[@maldives00]

Be a "Results Guardian." Wow. So, applicable in EVERY work situation. 😇 (props)

[@jayacker8318]

The walk in at a farm I worked at had an inside knob that pushed through the door to move the handle. If the handle broke off someone *could* have gotten locked in. But also 30 seconds with a screwdriver someone else could remove the whole latch and open the door.

[@theyoutubeanalyst3731]

I've heard they were inspired by someone actually getting stuck in a freaking freezer, a freezer inside the walk-in. I think I heard that in an interview to Matty Matheson.

[@RetroRecipesKitchen]

Such an amazing way to end the recap of S2 - Can't wait for June to watch S3!

[@glitty_kitty]

20:52 That knife looks like the porches design type 301, one of the stages at a restaurant I work at has one and it such a weird just relaxing hold to it.

[@commandkuma]

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.

[@GMAMEC]

Thanks for the clarification regarding the extra workers@12:30, it would be hard to stand and watch.

[@davidbell7491]

I always thought it was weird they were just standing there. It’s almost like they didn’t tell them what to do lol

[@patrickteichrib673]

I am a line cook and listening to you explain all this stuff is crazy. You are so right about all these things we have to do and think about, its just crazy when we are in it how all that stuff is kind of just happening on "auto pilot" in a way.

[@justinkhanna]

Pleasure to have you watching, chef!

[@olivierhassig8930]

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

[@williamm3889]

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

[@cybertronftw1]

When Richie says “2x4x5”during expediting, what does that mean?

[@justinkhanna]

Table of 2 Table of 4 Table of 5 I explain this at 25:03

[@reiodion6256]

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

[@ExtraordinaryJackson]

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.

[@justinkhanna]

These are the stories we need 🙌

[@Petsod]

Here in Sweden you have to have the ability to open walking-in's from the inside, we have the ones with the the button at work. The walk-in freezer have to have an alarm button on the inside. If not you can get heavy fines, and if ignore lost you licence. Love your content, hope get some more in the future :) Ps, What's in my bag series is wonderful, hope you do more of them, stuffed my roll full of useful tools :D

[@Atomsk0192]

Well here in America, we're men! We don't worry about trivial things like "safety" or "our workers' well being and basic rights"!

[@alvindelacruz2221]

Hey brother chef- fyi- Absence without leave occurs under Article 86 of the UCMJ when a service member fails to appear before his/her unit, organization, or place of duty at a prescribed time as ordered by the proper authority.

[@justinkhanna]

Ooo interesting - another great history point!

[@TheBorilla92]

Randomly got suggested the 1st episode of season 3 and just finished binging the rest of the episodes. Can't wait to see you talk about the Tina episode in season 3

[@seanme88]

I always heard the prohibition backstory for 86 🤷‍♂️

[@ileutur6863]

I relate to Carmine's frustration so much here, although I see how toxic and self damaging it is. I had a similar thing happen the night of my band's biggest show, that I booked and organised. Tiny mistakes turned into several people pestering me until I blew up in rage 30min before doors and ruined the vibe for myself and several other people that night. I was looking forward to having my big night, only to have it soured by my mistake and my temper.

[@seanme88]

I had never partaken either but whip its and coke were the most common I saw lol

[@mattoconnell4312]

for vip tables where i work, tickets get marked with a big star & itll always be called as something like "x dish for table y, nicey nice"

[@alvindelacruz2221]

FYI that’s where 86 came from- army code. For someone not there

[@elisabethbaker1445]

The walk in thing does happen, but i I thought they got a new one. Also, in 7 years, never actually had it happen.

[@AL-fl4jk]

Always good to hear someone with no experience with addiction preach and act superior about sobriety, that will for sure help people 🙄

[@pyroAdapt]

I have a question I would like everyone to give me their personal tips and answers on. One of my biggest issues in all my years in working kitchens is that when I either feel unwell or tired my quality in work dios drastically. The only time I really kick ass in the kitchen is when I'm hyped up on my ADHD medication (Adderall) or tons of caffeine but if I have a bad head ache or feel drained for whatever reason it's like my body just doesn't wanna work with me and it makes me sluggish and the pressures from a busy kitchen shift almost make me feel worse. What do y'all do to give yourself that much needed push to go faster and not lose consistency ? This really is my biggest problem because when I'm good I'm GREAT but it's my inability to be consistent that usually holds me back from my moving up or feeling confident enough to accept a promotion or more responsibility. Side note: it's worth noting that I am a type 1 diabetic so often times these issues with feeling unwell are a direct result of my blood sugars being too high or too low but at the same time I hate to feel like I'm holding the other cooks back because I have a health issue so like I said any tips on pushing past bodily and mental exhaustion would be greatly appreciated.

[@justinkhanna]

Biggest thing that's helped me (as someone who also has a love/hate relationship with caffeine) is to do as much as possible to remove "motivation" from the day. Because when I was in kitchens on the day to day, the reality was, motivation wasn't reliable. Sometimes it was there, and sure, it was a HUGE boost. But when energy was low, or I had a shit night of sleep or I had a bad service the day before, relying on motivation (and then not having it) felt like a curse. So instead, I relied on systems. Habits that I would build up, regardless of if I was "feeling it" or not. Some examples: -Always writing my prep list out, using my prioritization method I teach, before my shift started. This way I knew exactly what to work on, in what order, and I could provide a status update if my sous chef asked me how I was looking -Building in a buffer time into my day so that even if I was "late", I'd be on time (ie: be setup by 4:45pm every day, even though I didn't technically have to be setup til 5pm) -Clear communication, especially when you start to feel like you're falling behind or are missing something -A "is this necessary" mindset on my station, making sure I was always removing things that I didn't need anymore, so station clutter didn't get a chance to build up. There's definitely more (and I go over this in depth in TSD) but I totally hear you that consistency matters, and this worked the best for me. Eager to hear thoughts from others, too! 👊

[@THErealOGse]

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.

[@foodie8790]

by how neglected and old the restaurant is i think they "jerry rigged" it.

[@miketran7241]

Early gang

[@justinkhanna]

Eyo 👊