- 5/20/2025
The Bear Season 1 Episode 3
#TheBear
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#TheBear
#ShowMoviesTV
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Short filmTranscript
00:00Satsang with Mooji
00:30Let it rip, buddy.
00:40It's hard to hear it.
00:42So, I just keep saying it.
00:46I didn't cause it.
00:48I can't control it.
00:50I can't cure it.
00:51I can't cure it.
00:52A lot of my life, I thought I was just a victim.
01:06And because my husband drank so much, this would happen or that would happen.
01:12The short term was always so awful.
01:16I thought if I just could throw out his liquor, hide whatever he was on, that would fix it.
01:22You can't curb that kind of chaos until the thinking changes.
01:31Until the foundations change.
01:36Until the chemistry changes.
01:38And it's difficult.
01:41I know I played a part in his abuse.
01:47And I'm really mad at myself for that.
01:49But...
01:52But...
01:54If there's anything good that came out of it,
01:59it's that it made me realize that the best thing for me to do
02:02is just to try to keep my side of the street clean.
02:08Instead of trying to fix everything,
02:10just remove myself from any situation that is
02:14or could become
02:16toxic.
02:22What is wrong with you fucking jack-offs?
02:25We're down six sausage pepper, five greens, and a ravioli.
02:28Let's go.
02:28We are down that because you are not firing.
02:30Chef, cheers.
02:31Are you out of your mind?
02:32I'm firing like a fucking man here.
02:33Cousins, don't tell me that you're waiting on those peppers, Chef.
02:36You need to put in the chips.
02:37These guys gotta pick up their orders, Chef.
02:39I need chips.
02:40What chips?
02:41I need chips.
02:42Listen to the words coming out of my fucking mouth.
02:44Are you listening to me, Chef?
02:45Lower your voice, please.
02:47So sorry, guys.
02:48Thank you for your patience.
02:49Warner, who took my trays?
02:50Again, that's Steph.
02:51Nobody took your trays.
02:52I prepped them.
02:53They're in the oven ready for you.
02:56They're waiting on those peppers, please.
03:00Cisco, let's rock, baby.
03:01How can I get two dogs with everything?
03:03Two dogs.
03:04Drag them through the garden.
03:05Stop shouting.
03:06Please, press the button.
03:07Sidney!
03:08Head in the game!
03:09Are you kidding me?
03:10Are you fucking clawing at me, Chef?
03:11Are you good?
03:12Yes.
03:13Yes?
03:14Yes, Chef.
03:15Thank you, Chef.
03:16Thank you, Chef.
03:17Stop.
03:18525, sir.
03:19Let's go, let's go.
03:20Not enough peppers.
03:21Not for one sandwich.
03:22What am I getting today?
03:23I gotta cut more peppers.
03:25I don't have to go in.
03:31I don't have to go in.
03:32I'm sorry.
03:33I'll be back in.
03:34There's no áreas that I can do.
03:35I can't live for you.
03:36Oh.
03:37I've never been here for you.
03:38I've never been here for you.
03:39I've never been here for the last while.
03:40I've never been here for you.
03:41I have anything to do.
03:42You're not there for you.
03:43You're not there for you.
03:44You're not there for her.
03:45There's no reason.
03:46You're not there for me.
03:47Oh.
04:17Hey, good morning, Chef.
04:32Hello, Carmen.
04:34Hello, Carmen.
04:34Morning, Chef.
04:35Chef, what you doing so early?
04:37I could not sleep.
04:43Oh.
04:45I got flashbacks.
04:47I copied them out of your books.
04:49I mean, if there's too much, I could take it down.
04:51No, no, it looks good.
04:53The colors are wild.
04:54It gets me thinking.
04:56All right, Chef.
04:57Yeah, totally.
05:01It takes, uh, 12 people to prep that.
05:04Wow.
05:05Yeah, I plated that every night.
05:07Hold on, 17, Chef.
05:08There's four sets of plum in there.
05:10What do you mean?
05:11There's, uh, plum wine.
05:13Plum wine?
05:13Yeah, it's a, uh, a sweet wine from Japan.
05:17And you take a shit ton of bottles of it and you just boil the fuck out of it.
05:21You just cook it.
05:22And you cook it.
05:23And you cook it.
05:23And you cook it.
05:24And you cook it until it becomes, uh, syrup.
05:25You know, it takes hours.
05:27Two shifts.
05:28Two different people just watching that shit.
05:30Yes, Chef.
05:30And then you have your plum consomme, which is, uh, black plums cooked down with black vinegar,
05:36salt, sugar.
05:38Somebody's got to be stirring that forever so the sugar doesn't burn.
05:41And then your compressed plums, which are these, these perfect, fresh plums cut into
05:45perfect four centimeter squares that you cover with the reduced plum wine you made.
05:49You vacuum seal it.
05:50And then you take your consummate and you make your gelée.
05:53Thirty six, don't.
05:55Which, uh, at this place, the chef wanted the gelée to be like the consistency of Haribo
05:58gummy bears, which we could never do.
06:01So, like, thick and, like, chewy?
06:03Yeah, thick, but also squishy.
06:07Not too squishy.
06:10No one could do it.
06:10It was always too soft.
06:12It was too hard, or it would melt too quickly, or it was too gummy.
06:17And then, one day, a sous chef, he just hit it.
06:22You know, he spent every minute of, like, a year trying to figure it out.
06:25So, how do you do it?
06:26Well...
06:26Feel fat.
06:27What?
06:29Feel fat congeals when it's cold.
06:32Yeah.
06:32What?
06:33No, that's...
06:34That's right.
06:35So fire.
06:36Fuck, man.
06:37Mission accomplished.
06:39Mission accomplished.
06:40Let me get that for you, chef.
06:41Uh, no, I'm okay.
06:42You sure?
06:42Yes, thanks.
06:44Uh, Sydney, hey, can I talk to him in the office for a sec?
06:46Actually, thank you.
06:48Um, so, last week was a nightmare.
06:53Yes, I agree.
06:54Right, so we have to stop it, all right, or it's gonna get worse.
06:56I agree.
06:56I think that, um, actually, one sec.
06:58Sorry, yo, Ibra!
06:59Hey, uh, any reason Michael wasn't ordering number 10?
07:02Are you friends of these?
07:03English, car me.
07:04Okay, this is a 28-ounce can, right?
07:06So why wasn't Michael buying number 10s, which are 102 ounces?
07:09They're cheaper per ounce.
07:10The more I learned about Michael, the less I understand.
07:14Rest in peace, young man.
07:16Who cares?
07:17We don't use tomatoes anyway.
07:18Um, what, what did you have in mind?
07:21Sorry.
07:22Old school brigade.
07:23You run it.
07:26Respectfully, no.
07:27You told me that's what you wanted.
07:28No, I, I said I wanted more to do.
07:31I, I didn't say I want to run Russian gymnastics program.
07:33It's not that, it's defining roles, right?
07:35It's creating a, a better workflow.
07:37You're used to that.
07:38Uh, it doesn't mean I liked it.
07:39Did you?
07:40Did you?
07:40Uh, it's a, it's a mistake.
07:42It'll help.
07:43It'll create a toxic, hierarchical shit show.
07:45What is it now?
07:48Uh, a, a shit show, but with that type of system.
07:52I'd have even less of a voice.
07:53You'd have even more of a headache at the end of the day.
07:55No, no, no, no, we can do it differently.
07:57Okay, I cannot keep yelling at them every day.
07:59We have to cut it out.
08:00We have to change the chemistry, right?
08:03Yeah, but.
08:04We want to change this restaurant, right?
08:07Right.
08:08I will dial business, you are everything else.
08:13Let's try.
08:16Okay, yes, okay, chef.
08:18Great, let's go.
08:19Now?
08:21Now.
08:21Yeah, now.
08:22Okay.
08:23Everybody, go ahead and grab one.
08:25Hot shit, Carm, hot shit.
08:27Hey, uh, Carm, the phone ringer.
08:29Yep, yep, I hear that.
08:30Thank you, Marcus.
08:30Manny, Angel, go ahead.
08:32You grab one, too.
08:33This way, we're gonna look like a team, right?
08:35Robust.
08:35Ooh, mine is better, Jeff.
08:37Okay, um, I'm gonna hand it over to Chef Sidney in just a second, but first, uh...
08:43Okay, look, I'm not trying to be an asshole and change your guy's system, okay?
08:48I don't, I don't want to fuck it up.
08:50I don't want to meddle with it or whatever the fuck, all right?
08:53I want to harness it, okay?
08:57Seriously, I wanna, I wanna organize it.
09:00All right, we, we can't keep operating like this.
09:02We got a C.
09:04Guys, a C stands for chaos.
09:07That can't happen again.
09:09And that's why we are gonna start operating like a French kitchen.
09:15That means there's gonna be a chain of command.
09:18Okay, this was developed by Escoffier, and I think...
09:21Oh, Escoffie-gay?
09:24Love that, dude.
09:26What's up? I don't know what's going on.
09:27We're implementing a French brigade.
09:29Mm, got it.
09:31Cool.
09:31Yeah.
09:33Eh, fuck that.
09:34That's bullshit.
09:36You've been caught, blood.
09:38Okay, economy, no, no, no, no.
09:41I was in a brigade once.
09:43What happened?
09:45Many people died.
09:47See, Joe?
09:47Okay, this is, it's gonna be different.
09:49All right, look, this is, this is what real kitchens do.
09:52Guys, this is what real teams do, okay?
09:56Everybody takes care of their own station.
09:57They keep their own side of the street clean.
09:59Yeah?
10:03Okay.
10:04I am gonna go get that phone, um, but you are in good hands.
10:08Uh, take it away, chef.
10:10Thank you, guys.
10:13Okay, so, um, as you may have heard,
10:17we are implementing a, a French brigade.
10:21We all heard that right.
10:23So, uh, Carmi is the head chef guy.
10:26He's the chef de cuisine or at the CDC.
10:28See, uh, I would be, I am, I am, I am the, I am the Sioux.
10:32Like hierarchied.
10:33More just like a regular chill-archy.
10:37Uh, it's more about dividing labor.
10:39So, like, because I'm the Sioux, right?
10:41Like, I just, uh, follow orders even if it leads to tension and, uh, chaos and resentment
10:46and ultimately doesn't work.
10:48But, yeah, that's what I do.
10:49Sorry.
10:49I'm the Sioux.
10:50Um, Tina, you are the...
10:53Why a mess?
10:53Great.
10:53I know you speak English.
10:55I've heard you speak, you spoke English five seconds ago.
10:57That's fine.
10:57You're the garde-manger.
10:58Uh, Ibra?
10:59Meat prep.
11:00Yes.
11:01Which means you are now the chef de partie.
11:04Chef de partie.
11:05Yes.
11:06I accept.
11:14Hey, this is the beef.
11:15Sorry about that.
11:15How can I help you?
11:17Michael around?
11:21Hello?
11:23Uh, uh, no, no, no.
11:24He's not here this second.
11:25Um, can I ask who's calling?
11:28Yeah, just tell him Nico called.
11:29He's got my info.
11:31Okay, Nico.
11:35Sorry.
11:35Hello?
11:36Who was that?
11:42Yo, Carm.
11:45Who was that?
11:47Um, some dude asking for Michael.
11:54Uh, who?
11:57Uh, Nico.
12:01All right.
12:02I'll hit him.
12:04What's that about?
12:05Nah, he's just some idiot.
12:06I got it.
12:07Don't worry about it.
12:11What's up?
12:11You blow a fuse or something?
12:15No, I just, uh, felt like Michael was alive for a second.
12:17No, thanks.
12:24No, thanks.
12:24No, thanks.
12:24Hey, uh, Marcus, you will be...
12:37Hey, uh, Marcus, you will be...
12:47Patissier?
12:48Yes, exactly.
12:49You know, I really could start fucking shit up if we sourced the bread.
12:52Yeah, not a bad idea.
12:53I could light up a chocolate cake.
12:54Five bucks a slice.
12:55Six bucks at ice cream.
12:56Okay.
12:58Okay.
12:58Do you have a recipe?
12:59No, chef, but I can learn.
13:01Make us more oven space as well.
13:02Yeah?
13:03Yeah.
13:03I like this brigade.
13:04Okay, uh, I will be saucier, which means I'll do, like, gravies, stocks, that sort of thing.
13:09Uh, Richie is doing whatever the fuck Richie does.
13:12Um, every day, we'll start with a pre-shift meeting, then we'll do a front-of-house walkthrough, then there'll be an end-of-day review.
13:19We just talk about things, see what we can do better, more efficiently.
13:22Um, I-I-I know it seems like a lot and kind of annoying, but I promise this type of structure will be super helpful.
13:29It'll make things run smoother, calmer.
13:32Chef, I gotta run a quick air.
13:33Hold down the port.
13:34Thank you, chef.
13:35Just like that.
14:05Okay, so I'm going to do a quick air.
14:35I'm going to do checks in a second, so just, you know.
14:46Okay, looks good in here.
14:48We got this, so.
14:50Corner.
14:52Chef, you're supposed to be prepping the vegetables.
14:54Well, no, not my chef.
14:55Well, okay, today I am, so can you please...
14:57Yo, relax.
14:58I'll do your shit next.
14:59Chill.
15:01Behind.
15:02Chef, what's for me?
15:03Chicken sugara, using as few oven pans as possible.
15:06Great, thank you.
15:08Behind.
15:09Corner.
15:11Okay, so it tastes like cornfield.
15:13Yeah, yeah, yeah, but like different levels.
15:15Yeah, but like different levels.
15:15Come on.
15:17Fuck!
15:19Shit.
15:19See, are you okay?
15:20Yes, I'm fine.
15:20I'm yes.
15:21Whoa, whoa, whoa.
15:22You all right?
15:22Yeah, I'm fine.
15:23Let me see what happens.
15:24Nothing has happened.
15:25I am fine.
15:26Please, let's just close the box cutter.
15:28And not fucking put it there.
15:29Excuse me.
15:30Relax.
15:30Fine.
15:32Yo, you two look like you joined the dumbass cult.
15:37Oh, stupid fucking ape.
15:39I do the time, Raleigh.
15:40I do the time.
15:40Uh-huh.
15:41Really?
15:41This much you promised, how could I ever forget?
15:49Listen, you know I love you, but I just can't do this.
15:55And you know I love you, but I'm playing for keys.
15:59Yo, yo, Nico, you're dropping, Chef.
16:17Chef, Eber, are we good?
16:18Chef de Partiz, Chef, call me.
16:20All right, looking good.
16:21What you got?
16:22Family sugar.
16:23Family sugar.
16:24Great, great.
16:26Chef, you going, Mache?
16:27Yes, Chef.
16:28Where are the onions?
16:29Sid.
16:29Sid?
16:30Uh-huh.
16:31Yo!
16:31Shit, shit.
16:33Fuck.
16:33Oh, sorry.
16:34Stock's boiled.
16:35It's too cloudy.
16:36Yes, yes, it's too high.
16:37I know, I put it lower earlier.
16:39It's boiled, you know better than that, Chef.
16:41I put it lower earlier, I don't know.
16:42It's still low enough.
16:43Thanks.
16:44Thank you, Richie.
16:45Fortify.
16:46Um, okay, well, at least it's a jus, so...
16:49No, no, no, no, no, it needs to be a demi.
16:50You need to strain it, add more onions, add more veal stuff.
16:53Yes, reduce.
16:53I know how to make a stock.
16:55Reduce.
16:55Okay, it'll take 30 minutes.
16:57Let's go.
16:57Okay.
16:58Where are the onions?
17:00They prepped?
17:01Um, Tina's on the onions.
17:02I'm not letting it.
17:03Tina should be on onions.
17:05Yes, Chef.
17:06I told her earlier, like you said.
17:07Yes, Chef!
17:10Yes, Chef.
17:18Behind me.
17:19Behind me.
17:21How many times I gotta tell you, or he shouldn't be high.
17:23How many times you giving up?
17:25Telling me that's all you got.
17:26It's not.
17:27All you got.
17:28All you need is direction.
17:29How many times you want the answers for the same question?
17:32Chefs, walk through.
17:55Um, not good.
18:04What's up?
18:06You betrayed me.
18:08Are you serious?
18:09Chef, come on.
18:09Clean your station.
18:10Maybe instead of your nails.
18:12Guys, can someone please clean these out?
18:15These are disgusting.
18:15Seriously, please.
18:20Okay.
18:21I'm gonna need bags and napkins already ready before service.
18:25Plus, Manny and Angel are helping you out with paper cups and plates, but that's not really
18:28their duty, you feel me?
18:29Plus, love the wiping.
18:30Love that energy.
18:31Maybe we do it, like, on the floors, because they are so dirty.
18:34I almost broke my neck, and honestly, I think I'm gonna pass out just looking at them.
18:37Um, what's up?
18:39Yes, Chef.
18:39Great.
18:39Okay.
18:43It's fine.
18:44Fine?
18:46Did I push you off?
18:47Nope.
18:47If you are happy with this, then I am.
18:57Guys, where's my onions?
18:59Where are my onions?
19:00That's a good one.
19:01Yeah, that's a very good one.
19:03I don't know.
19:09Hey.
19:10Hey.
19:10We should be outsourcing bread.
19:12Way out of here.
19:12Okay.
19:13All right.
19:13You don't take my onions, did you?
19:17No.
19:18No.
19:19They did this to me last week.
19:20It's just part of paying your dues.
19:21You are angry right now.
19:32Dan, we got you.
19:35Hey, they made me do it.
19:36I swear it wasn't my idea.
19:38I swear.
19:40Fuck.
19:41Hey, come on, Sidney.
19:42Fuck off.
19:42It's just...
19:43We're just messing around.
19:44Fuck, please.
19:46Hey, it wasn't my idea.
19:47Fuck it.
19:48I promise.
19:49Let me help you.
19:49No.
19:50Don't.
19:51Are you sure?
19:51I am fucking sure.
19:53Do you ask Carmi if you're sure?
19:55No.
19:56I'm just saying it.
19:56It's just to me.
19:57You don't.
19:57So you stick to your shit, okay?
20:00I'll stick to mine.
20:02Yes, chef.
20:02I'll stick to mine.
20:32Just keep going.
20:54What the hell are you doing, Mike?
21:02The number you have reached is not in service.
21:17Family's upset.
21:32Yeah.
21:40Yo.
21:42Yo.
21:45Family's up.
21:47Thanks.
22:18it's good no it looks it looks good yeah
22:29you mind if i chill for a second sure yeah
22:37how's bookkeeping
22:47it's a mess how's our brigade it's a mess
22:52what's going on with you nothing
23:04sydney
23:07um yeah today was really bad for me
23:17okay
23:19okay say more i don't know um
23:27chef you you kind of let everybody act like trash and really kind of came at me a little i guess
23:40i expect more from you i hold you to a higher standard
23:45tell you my dues
23:47doing your job which is to at times listen to your boss
23:53you know i think this place could be so different from all the other places we've been at
24:07but in order for that to be true we need to run things different
24:13when i said i didn't think that the brigade was a good idea you didn't listen and
24:21it's not that you told me that i had to that's fine whatever but but you just didn't really listen
24:31and if this is going to work the way that i think we both want it to work i i mean i think
24:41we should probably
24:43try to listen
24:45to each other
24:46yeah
24:49you're right
24:51the reason i'm here
24:53and not
24:54working
24:55somewhere else
24:56or for someone else
24:58is because
24:59i think
25:01i can stand out here
25:02i can make a difference here
25:03we can share ideas
25:05i can implement
25:06things
25:07that make this place
25:08better
25:10and i don't want to be wasting my time
25:12working on another line
25:15or
25:15tweezing herbs on a dish that i don't care about
25:19or
25:19or running
25:20brunch
25:21god forbid
25:22and
25:25then
25:25you know
25:26you kind of left
25:28like
25:29you did
25:31not even kinda
25:31you just straight up
25:32left
25:33yeah
25:34that's not really cool
25:37no
25:37no
25:38don't bring all this stuff on me
25:39i know
25:39i know that
25:41um
25:42i went to an al-anon meeting
25:50my brother
25:51he was an addict
25:52chef that is
26:03a little too personal
26:05i think
26:06oh
26:10i'm
26:11sorry
26:11i was just fucking with you
26:13i'm
26:14i'm sorry
26:15i'm so sorry
26:16it's all right
26:18it's all right
26:20it's all right
26:20this
26:24i feel like i'm owed one
26:27sure
26:27it's not an excuse
26:31you know i know
26:32you know i know
26:32i know that
26:34but now i know that you know
26:39so
26:40good
26:41fucking brunch
26:47fuck brunch
26:48fuck brunch
26:48fuck brunch
26:49you're gonna get rocked tonight
26:52oh absolutely
26:53fucking destroyed
26:54the kids have a new take
27:00all right
27:01two chickens
27:02three
27:02feet
27:03all
27:03there
27:04one more
27:04sausage
27:05pepper
27:05one more
27:05to down
27:06that was
27:0686
27:07the ravioli
27:07get carried away
27:10i came home
27:14to say
27:16path erased
27:18i came home
27:22to face
27:23what we faced
27:25hey
27:28it's me again
27:29not sure why you're not calling me back
27:32but
27:33it's michael's birthday
27:35and
27:37thinking about you
27:38oh my heart
27:43oh my heart
27:45oh my heart
27:47oh my heart
27:50oh my heart
27:52oh my heart
27:54the storm didn't kill me
27:58the government changed
28:00hear the answer
28:04call
28:05hear the song
28:06we arranged
28:07it's sweet
28:11and it's sad
28:13and it's true
28:15how it
28:17doesn't
28:18look
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