Chrane's "The Bear" Test Kitchen
Episode 2 - Pasta
Recap: Season 2, Episode 2 - Pasta
“The vibe is off, something is off,” Sydney says as we’re welcomed back in Chicago daylight.
In episode two, we watch the team run into personal and professional roadblocks. Sydney is upset her father doesn’t approve of her job, Carmy rejects his Michelin-level success, dishes Sydney and Carmy are testing don’t taste right, Ebra fights imposter syndrome in culinary school, Natalie has uncontrollable nausea, and Richie, Neil, and Marcus fight about how to approach old paint & mold in the kitchen.
3 months till open.
In a quieter, more controlled environment, we join Tina and Ebra in culinary school. Their first lesson? Knife skills. Gliding out of a knife case set is Mercer Culinary’s Millennia Chef’s knife. The knives’ raised textured handle, finger point, and protected finger guard ensure safe handling for Ebra, while the one-piece high-carbon Japanese steel allows for a precise and efficient cut of the celery. It’s no wonder we see so many of these Millennia knives in culinary schools and commercial kitchens today.
Back in Carmy’s apartment, Carmy and Sydney discuss menu.
“Chaos menu, but thoughtful,” Carmy introduces as he meticulously cuts tape with sharpied ingredient names on it for his plastic ingredient containers, a casual approach to organizing mise en place. However, perhaps if the chefs utilized reusable Cambro Manufacturing 1 and ½ quart CamSquares FreshPro containers and Food Rotation Labels, they wouldn’t have to go through so much tape and so many containers.
Carmy goes on to share his vendetta against Michelin Stars, recalling the time he heard the news he received them. He shares that his brain does “this weird thing where it bypasses any sense of joy and attaches itself to dread.” When he found out, instead of being happy, he just felt the stress of retaining them.
Sydney is quiet.
Sydney & Carmy grab a spoonful of her sauce. Their faces scrunch and they immediately spit it out. Carmy scoffs in disappointment of how acidic it is, before rubbing his chest in circles.
“Did I give you heartburn?” Sydney asks concerned.
Carmy explains that it means ‘I’m Sorry’ in sign language, that in his old kitchen, it meant ‘Let’s talk about this later’ with his staff. Anytime someone had an emotional flare up, it communicated patience and understanding.
Ending the day on a gentler and more optimistic note, Richie, Neil, & Marcus apologize to each other for fighting when trying to problem solve in the kitchen. Natalie lies on the bathroom floor venting to the plumber about being… pregnant?
And we find Carmy in comfier clothes making a grocery run for veal stock when he’s stopped by an old friend from high school named Claire. Carmy learns that Claire is now an emergency medicine doctor. And Claire learns that Carmy’s opening a restaurant. She immediately remembers the name, but Carmy doesn’t know how or why she would. He rejects any notion that she knew or remembered that he existed.
When Claire asks for Carmy’s number, he begins reciting his digits from the area code, first three numbers, and then stumbles upon the last four numbers. He looks up at her after the last number, feeling guilty but safe. Wrong number… Wrong time?
Carmy’s ultimate roadblock? It’s not the Michelin stars, nor is it confidence in the kitchen or in his field. Instead, we begin to figure out that Carmy’s roadblock is allowing himself to be happy – allowing himself a work-life-balance.
What’s the biggest roadblock you’re seeing in the show? Plastic containers? How the team is approaching renovation? A character’s personal roadblock?
To what extent do we need to solve personal roadblocks to effectively manage professional ones? What piece of advice would you give to a character in the show? Comment down below!
Products Featured Throughout Chrane's Series:
Alto-Shaam | For more product info, visit: https://www.chranefs.com/manufacturers/alto-shaam
American Metalcraft | For more product info, visit: https://www.chranefs.com/manufacturers/american-metalcraft
American Range | For more product info, visit: https://www.chranefs.com/manufacturers/american-range
Cambro Manufacturing | For more product info, visit: https://www.chranefs.com/manufacturers/cambro
ThermalRite by Everidge | For more product info, visit: https://www.chranefs.com/manufacturers/thermalrite
Mercer Culinary | For more product info, visit: https://www.chranefs.com/manufacturers/mercer-culinary
Waring Commercial | For more product info, visit: https://www.chranefs.com/manufacturers/waring-commercial
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