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The Bear Season 1 Episode 3

#TheBear
#ShowMoviesTV



Transcript
00:00First and rough with words
00:03I've never healed the God
00:06I've never been given away
00:10But now I've never been at the moment
00:15I be so close and I don't know
00:20I'm only a scientist
00:22I've never been at the moment
00:25I've been putting it together
00:28Let 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.
00:58A 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, you know, hide whatever he was on, that would fix it.
01:24You can't curb that kind of chaos.
01:28Until the thinking changes.
01:31Until the foundations change.
01:35Until 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.
01:50But...
01:51If 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.
02:05Instead of trying to fix everything,
02:11just remove myself from any situation that is,
02:15or could become,
02:16toxic.
02:17Nothing's wrong with you fucking jack-offs.
02:25We're down six sausage pepper, five greens to the ravioli.
02:28Let's go.
02:28We are down that because you are not firing.
02:30Chef, chill.
02:31Are you out of your mind?
02:32I'm firing like a fucking man here.
02:33I'm not out of my mind.
02:34Cousins, don't tell me to joke.
02:35You are.
02:35I'm waiting on those peppers, chef.
02:37You need to put in.
02:37These guys gotta pick up their orders now.
02:40I need chits.
02:41What chits?
02:41I need chits.
02:42Listen to the words coming out of my fucking mouth.
02:45Yes.
02:45Lower your voice, please.
02:48So sorry, guys.
02:48Thank you for your patience.
02:49Warner, who took my trays?
02:51Again, that's Steph.
02:51Nobody took your trays.
02:53I prepped them.
02:53They're in the oven ready for me.
02:56Still waiting on those peppers, please.
03:00Cisco, let's rock, baby.
03:01What do you got?
03:02Can I get two dogs with everything?
03:03Two dogs.
03:04Drag them through the garden.
03:05Stop shouting.
03:05Please press the button.
03:06Cindy!
03:07Heady in the game.
03:08Are you kidding me?
03:09Are you fucking chlorine?
03:10I'm not using the fucking computer.
03:11Are you good?
03:13Yes.
03:14Yes?
03:15Yes, chef.
03:16Thank you, chef.
03:16Thank you, chef.
03:17Stop.
03:18525, sir.
03:19The chits.
03:20Let's go, let's go.
03:21Not enough peppers.
03:22Not for one sandwich.
03:23What am I getting today?
03:24I've got to cut more peppers.
03:26I don't have to go in here.
03:37To be in here.
03:54Oh.
03:58Oh.
03:58Oh.
04:00I don't know.
04:31Hey, 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.
04:46Flashbacks.
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.
04:55Good morning, Chef.
04:57Yeah, totally.
05:00You know what it 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?
05:14Yeah, it's a, uh, a sweet wine from Japan, and you take a shit ton of bottles of it, and
05:19you just boil the fuck out of it.
05:21You just cook it, and you cook it, and you cook it, and you cook it until it becomes, uh,
05:25syrup.
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
05:35vinegar, salt, 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?
06:04Yeah, 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.
06:15And 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.
06:33No, that's, that'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, Sidney, hey, can I talk to you?
06:45Can I talk to you in the office for a sec, actually?
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 10s 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.
07:13Rest in peace, young man.
07:16Who cares?
07:17We don't use tomatoes anyway.
07:19Um, 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.
07:33It's not that, it's defining roles, right?
07:35It's creating, uh, 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, um, 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 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, no, we can do it differently.
07:56Okay, 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.
08:20Now?
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, you grab one, too.
08:33This way, we're gonna look like a team, right?
08:35Robust.
08:35Mine 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.
09:34Fuck that.
09:34That's bullshit.
09:36You've been caught, right?
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.
10:02Yeah?
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.
10:22So, uh, Carmi is the head chef guy.
10:26He's the chef de cuisine or at the CDC.
10:29Uh, 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
10:44and, uh, chaos and resentment and ultimately doesn't work.
10:48But, yeah, that's what I do.
10:49Sorry.
10:49I'm the Sioux.
10:50Um, Tina, you are...
10:52Join this.
10:53Great.
10:53I know you speak English.
10:55I've heard you speak English.
10:55You spoke English five seconds ago.
10:57That's fine.
10:57You're the Gardner-Manché.
10:58Uh, Ibra.
10:59Meat prep.
11:00Yes, which means you are now the chef de partie.
11:04Chef de partie.
11:05Yes.
11:07I accept.
11:14Hey, this is the beef.
11:15Sorry about that.
11:15How can I help you?
11:17Michael around?
11:17Hello?
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.
11:32Okay, Nico.
11:35Sorry.
11:35Hello?
11:36Hello?
11:39Who's that?
11:39Yo, Carm.
11:45Who was that?
11:47Um, some dude asking for Michael.
11:54Uh, who?
11:57Uh, Nico.
11:57Nico?
12:01Alright.
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.
12:24No thanks.
12:24Thanks.
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.
12:57Okay.
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, exactly.
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,
13:17then 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
13:27will be super helpful.
13:29It'll make things run smoother, calmer.
13:32Chef, I gotta run out of quick air.
13:33Just hold down the port.
13:34Thank you, chef.
13:38Just like that.
13:39Just like that.
14:09Okay, so I'm gonna do checks in a second.
14:36So, just, you know.
14:46Okay, looks good in here.
14:48We got this, so.
14:50Corner.
14:52Chef, you're supposed to be prepping 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 back.
14:59Chill.
15:01Behind.
15:02Chef, what's from you?
15:03Chicken sugar, 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.
15:14But like, different levels.
15:15Yeah, but like, different levels.
15:15Yeah, but like, different levels.
15:15Come on.
15:17Fuck!
15:19Shit.
15:19See, you okay?
15:20Yes, I'm fine.
15:20I'm, yes.
15:21Whoa, whoa, whoa.
15:21You 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.
15:31Fine.
15:32Yo, you two look like you joined the dumbass cult.
15:37Stupid fucking ape.
15:39I do the time, Raleigh.
15:40I do the time.
15:40I do the time.
15:41Really?
15:42This much you promised.
15:45How 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 keeps.
16:10Yo, yo.
16:11Niko, 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 got my shake?
16:27Yes, Chef.
16:28Where are the onions?
16:29Sid.
16:29Sid?
16:30Mm-hmm.
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.
16:37I put it lower earlier.
16:39You know better than that, Chef.
16:41I put it lower earlier.
16:42I don't know.
16:42It's not low enough.
16:43Thanks.
16:44Thank you, Richie.
16:45Fortify.
16:46Um, okay.
16:47Well, at least it's a jus, so...
16:49No, no, no, no.
16:49You don't need to be a demi.
16:50You need to strain it, add more onions, add more veal stuff.
16:53Yes, reduce.
16:53Reduce.
16:53I know how to make a stock.
16:55Reduce.
16:55Okay.
16:56It'll take 30 minutes.
16:57Let's go.
16:57Okay.
16:59Where are the onions?
17:00They prepped?
17:01Um, Tina's on the onions.
17:02I'm gonna let 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.
17:23How many times you've given 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?
17:34Okay, okay.
17:36Swing away, take a hit.
17:44Okay.
17:44Take a shave, take a walk.
17:45Okay.
17:46Co-ed softball.
17:47No barks or lead-offs.
17:48Come on, guy.
17:49You can take a pitch or try to hit a drive.
17:51I swing at everything.
17:52And ended up two for five.
17:54Chefs, walk through.
18:03Um, not good.
18:05So.
18:06You betrayed me.
18:08Are you serious?
18:09Chef, come on.
18:09Clean your station.
18:10Maybe instead of your nails.
18:13Guys, can someone please clean these out?
18:15These are disgusting.
18:18Seriously.
18:18Please.
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.
18:28You 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.
18:49Guys, where's my onions?
18:59Elton.
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 you.
19:12Okay.
19:13All right.
19:14You didn't take my onions, did you?
19:17No.
19:17No, they did this to me last week.
19:20It's just part of paying your dues.
19:27What the fuck?
19:30You 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 you.
19:41Hey, come on, Sidney.
19:42Fuck off.
19:42It's just, we're just messing around.
19:45Shut the fuck up, please.
19:46Hey, it wasn't my idea.
19:47Fuck it.
19:48I promise.
19:49Let me help you.
19:49No, don'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.
19:56It's just, it's just me.
19:57You don't.
19:58So you stick to your shit, okay?
20:00I'll stick to mine.
20:02Yeah, sure.
20:02Okay.
20:02I don't know.
20:18Okay.
20:19Okay.
20:19Just keep going.
20:49What the hell are you doing, Mike?
20:57The number you have reached is not in service.
21:17The family is upset.
21:41The family is upset.
21:48The family is upset.
22:03The family is upset.
22:18It's good.
22:25No, it looks, it looks good.
22:33You mind if I chill for a second?
22:36Sure, yeah.
22:40How's bookkeeping?
22:47It's a mess.
22:49How's our brigade?
22:50It's a mess.
23:01What's going on with you?
23:04Nothing.
23:06Sydney?
23:08Um, yeah, today was really bad for me, Chef.
23:18Okay.
23:19Okay.
23:21Say more?
23:24I don't know.
23:25Um, Chef, you kind of let everybody act like trash and really kind of came at me a little,
23:39I guess, uh...
23:40I expect more from you.
23:42I hold you to a higher standard.
23:45I'll tell you my dues.
23:48Going to your job, which is to, at times, listen to your boss.
23:54You know, I think this place could be so different from all the other places we've been at.
24:08But in order for that to be true, we need to run things different.
24:15When I said I didn't think that the brigade was a good idea, you didn't listen.
24:20And it's not that you told me that I had to.
24:24That's fine.
24:25Whatever.
24:26But, but you just didn't really listen.
24:30And if this is going to work the way that I think we both want it to work,
24:39I, I mean, I think we should probably try to listen to each other.
24:49Yeah.
24:50You're right.
24:51The reason I'm here and not working somewhere else or for someone else is cause I think I
25:01can stand out here.
25:02I can make a difference here.
25:03We can share ideas.
25:05I can implement things that make this place better.
25:09And I don't want to be wasting my time working on another line or tweezing herbs on a dish that
25:17I don't care about or, or, or running brunch, God forbid.
25:24And then, you know, you kind of left.
25:28Like you did, not even kind of, you just straight up left.
25:33Yeah.
25:34That's not really cool.
25:36No.
25:37No.
25:38Don't bring all this stuff on me.
25:39I know.
25:40I know that.
25:41Um, I went to an Al-Anon meeting.
25:49My, my brother, uh, he was an addict.
25:51He was an addict.
26:02Chef, that is a little too personal, I think.
26:09Oh.
26:10I'm sorry.
26:11I'm sorry.
26:12I was just fucking with you.
26:13I'm, I'm sorry.
26:14I'm so sorry.
26:15It's alright.
26:16It's alright.
26:17It's alright.
26:18It's alright.
26:19I feel like I'm owed one.
26:20Sure.
26:21It's not an excuse.
26:22You know, I know.
26:23I know that.
26:24Yeah.
26:25Yeah.
26:26But now I know that you know.
26:27So.
26:28Good.
26:29Fucking brunch.
26:30Fuck brunch.
26:31Fuck brunch.
26:32Fuck brunch.
26:33Fuck brunch.
26:34We're gonna get rocked tonight.
26:35Oh, absolutely.
26:36Fucking destroyed it.
26:37The kids have a new take.
26:38Alright, two chickens.
26:39Repeat.
26:40All right.
26:41Repeat.
26:42Repeat.
26:43Repeat.
26:44Repeat.
26:45Repeat.
26:46Repeat.
26:47Repeat.
26:48Repeat.
26:49Repeat.
26:50Repeat.
26:51Repeat.
26:52Repeat.
26:53Repeat.
26:54Repeat.
26:55Repeat.
26:56Repeat.
26:57Repeat.
26:58Repeat.
26:59Repeat.
27:01Repeat.
27:02Repeat.
27:03What happened?
27:04Repeat.
27:06Pick up your sixaves.
27:08Get carried away.
27:10I can't help.
27:12I can't help.
27:14I can't help.
27:16TESTA Digital.
27:17collegiateLfedis.
27:18Repeat.
27:19Pick up your six.
27:22Get carried away.
27:23مة B подобra.
27:24To be light.
27:25I came home.
27:29To stay a path erased.
27:31I came home.
27:32but it's Michael's birthday, and I'm thinking about you.
28:02Hear the answer, and call, hear the song we arranged.
28:10It's sweet, and it's sad, and it's true.
28:17How it doesn't look like it.