Like Carmy, I have had to unlearn negative behavior that was encouraged and a way of life at restaurants I’ve worked in the past, and am now focused on creating a positive environment at our restaurant. I can relate to the verbally abusive manipulation of working in a high-end restaurant, and those scenes of the show just brought sadness to what our generation of chefs has gone through. Of course it is more dramatized for television, but what it does get across is the daily drama that occurs when running a restaurant, and all the curveballs that get thrown your way on a daily basis. “I feel that it was the most accurate portrayal of the restaurant industry in a show that I’ve seen so far. Chefs Hsing Chen and Doug Psaltis, Andros Taverna We got the scoop from 10 top chefs in Chicago, all of whom have watched the show, on what it got right, what it got wrong and how it compares to the real deal. Thankfully renewed for a second season, the show - with its fast-paced scenes, kitchen fights and incredible looking food - has given viewers everywhere an inside look at what it means to work in restaurants…or has it? (But seriously, which alderman do we talk to about replacing all the billboards in the city with that?) The Bear, Hulu’s new hit show about the inner workings of a Chicago restaurant, has taken the world by storm, and not just because of its soon-to-be-iconic Malört billboard.
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