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Curated by: Justin Khanna (496 videos)
TIME STAMPS AVAILABLE 👇 My Season 3 of The Bear supercut, from a professional chef's perspective. From the pressure of “Doors” and "Violet" the chaos of “Children” to the stories in “Napkins” & the reflection in “Legacy”, "Apologies" and "Forever", I'll cover the kitchen scenes, the guest chef cameos (yes, including Thomas Keller), & all the subtle culinary details. I did skip "Ice Chips", but that's a conversation for the comments GET YOUR FREE STATION SCORE (& learn more about the full TSD Program): https://www.joinrepertoire.com/tsd Pocket X-Acto Knife: https://amzn.to/4m34PpV Unreasonable Hospitality book: https://amzn.to/441maJy Setting the Table book: https://amzn.to/3Tck3wg Life on the Line book: https://amzn.to/3HYPZlr Free Newsletter: https://www.joinrepertoire.com/newsletter Don’t Make it In House: https://www.joinrepertoire.com/blog/dont-make-it-in-house Plating Speed: https://www.youtube.com/watch?v=WgxY1jKB_TY Plating Layouts: https://www.youtube.com/watch?v=Nlb-1ml4ZJ8 “Peak End Rule”: https://positivepsychology.com/what-is-peak-end-theory/ 🎙→Podcast: https://geni.us/repertoirepodcast 📸→Instagram : http://geni.us/instag 00:00:00 Introduction & Per Se Menu Approach 00:02:00 "Doors" & Pre-Service Checks 00:03:30 Communication & On-the-Fly Adjustments 00:04:20 The Pastry Chef's Distinct Role 00:06:40 Expediting Process & Ticket Management 00:08:10 Allergy Planning & Positional Awareness 00:12:19 Ticket Tracking with Highlighter & Sharpie 00:14:00 Upholding Quality Standards & Refires 00:18:50 Stalling & Experience Modifiers 00:21:20 Plating Techniques & Efficiency 00:23:25 The Paradox of Quality & Profitability 00:27:30 The Daily Grind & Cleaning Challenges 00:29:00 Unreasonable Hospitality & Richie's Growth 00:31:10 Mistakes & Rebounding 00:31:40 Tina's Struggles & Leadership Curiosity 00:34:30 The Broth Scene 00:37:30 Novelty vs. Consistency in Menus 00:39:35 Restaurant Branding & Trusting Your Taste 00:41:45 Staffing Constraints & Cost-Per-Seat 00:42:45 Business Finance: Looking Forward & Back 00:44:55 3-Step Kitchen Breakdown & Cleaning 00:47:15 Increased Workload & Employee Upside 00:51:25 Kitchen Tours as Service Enhancement 00:54:45 "Mad Libbing" the Menu: Hidden Consistency 00:58:20 Approachability vs. Innovation in Dishes 00:59:15 Kitchen Injuries & Industry Perspective 01:03:30 "Grows Together Goes Together" 01:06:10 Critic Visits & Face Sheets 01:11:45 Grapefruit Supremes & Knife Safety 01:12:50 Breaking Down Boxes & Recycling 01:16:40 Simple Plating Details (Turnip Dish) 01:26:30 Brussels Sprouts Plating & Operational Soundness 01:28:55 Restaurant Longevity & Fleeting Nature 01:31:25 Critic Photo Shoot Challenges (Recreating Dishes) 01:33:10 Finance Meetings vs. Kitchen Labor 01:34:20 Slippery Slope to Mediocrity: Business Incentives 01:35:05 Black Napkins & The "Wow Factor" 01:36:40 Charger Plates & Zero-Based Budgeting 01:37:35 The Pitfalls of House-Made Ketchup 01:41:00 Recreating Dishes for Photographers 01:43:17 The Indispensable Pastry Chef (Marcus's Role) 01:46:00 Impact of Pastry on Guest Experience 01:47:00 Tina's Culinary Journey & Age in Industry 01:48:29 "Swearing Bites" & Staging Advice 01:50:20 Universal Restaurant Problems 01:51:00 Hiring & Realistic Job Expectations (Flashback to Old Bear) 01:53:50 Career Growth & "Grass is Always Greener" 01:56:40 Restaurant "Parts" & Chef Lineage 01:58:45 The Art of Sandwich Flow & Station Setup 01:59:22 Reteaching Standards (Box Breakdown Example) 02:00:40 Drawing Dishes for Visual Consistency 02:01:45 Sourcing Restaurant Supplies for Home 02:02:55 "Every Day is Day Zero" Maxim 02:04:15 Arbitrary Decisions & Concept Proximity 02:05:58 Skipping Episode 8: No Culinary Action 02:06:35 Theatrical Dining & Culinary Magic 02:08:35 Giving Notice: A Hard but Necessary Step 02:10:50 The Mosquito in Amber Paperweight 02:11:30 Thomas Keller & The Nurturing Aspect of Cooking 02:13:30 French Laundry Culture: "Shaking In/Out" 02:14:25 French Laundry's Real Kitchen & Staff Meal Prep 02:18:00 Why Remove a Chicken Wishbone 02:19:30 French Laundry Staples: Cornettes & Brunoise 02:21:20 Chef Keller's Integrity & Company Culture 02:22:50 Chef Cameos & Show's Industry Accuracy 02:24:45 Awkward Chef Conversations 02:26:35 Bad Bosses & Reverse Role Models 02:27:15 Worst Day Stories & Catharsis 02:29:25 Funeral Dinners & Tribute Menus 02:30:25 Trauma Dishes in Restaurants 02:31:25 Abusive Chefs & Breaking the Cycle 02:35:40 Chef Camaraderie & Post-Service Fun 02:37:40 Season 3 Wrap-up & Critiques Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program & other affiliate links in this description This video features materials protected by the Fair Use guidelines of Section 107 of the Copyright Act. All rights reserved to the copyright owners.