I remember when restaurant shows on television first became a thing. It was somewhat refreshing to see others paying attention to what we do behind the scenes, even if it was less than accurate. Then the absurdity crept in – over exaggerated emotions, angry chefs belittling apprentices, ridiculous food combinations, and competitions that left anyone who worked in restaurants, shaking their heads. After that first year of “something new”, I stopped watching and then found myself angry when others would ask me to compare what I did to what they saw on TV.

Then the sizzle started to fade and we (those who work in kitchens) breathed a sigh of relief. Maybe, just maybe we missed a bit of the attention, but not enough to support the nonsense that became the lies that people believed. Sure, there were long moments in kitchens when chefs would belittle, throw pots and pans, and cause daily scenes that would shock their mothers, but in the rare case today where that exists, the Department of Labor or at least your HR Department would bring that to a stop, fire the chef, and cross their fingers that staff members refrained from suing over a hostile work environment.

Ahh…but then came the Bear. Many of us thought – finally a show with some level of realism. The first two seasons were wonderful and although still a bit exaggerated, the actual cooking was quite authentic, and the characters were impossible not to like. Over the last two seasons I thought that the writing had lost its energy and authenticity – the show had drifted from its original intent.

This final season (5), as was the case in last year’s run, is more about character assessment than what happens in a restaurant. Initially, I felt, that this was a shame. I kept thinking that it had all the making of something great, but it lost its mojo. I kept waiting for that adrenaline of the kitchen, that focus on food, the passion and organized chaos that filled the first two seasons. In the first four episodes each character mopes around the kitchen or stands around thinking about food rather than doing the work. A real kitchen is filled with adrenaline, excitement on the verge of danger, battles against the clock, detail work, rapid fire knife work, cuts and burns, subtle kitchen language: “behind, hot, yes chef, heard, fire, order, pick-up”, etc. None of that in the first four episodes – only sorrow, confusion, and discontent.

But then, something significant occurred. I started to see what was really happening. There were loads of important messages being offered, if only I would get past the need to feel like I was back in the kitchen on a Saturday night with a full dining room and a rail filled with dupes. The show was talking to me and to thousands of other cooks and chefs, doctors and lawyers, engineers and architects, plumbers and electricians, teachers and every other person who identifies with a career as their purpose. I believe now that the writers and cast felt the need to end the show with purpose, to speak to others about the joy of commitment and the need to find one’s place. What the Bear offered us in the last few seasons, and through the entire five years of viewing, was an instruction book on life. In this regard, the show was not only entertaining – it was spectacular. Here is what I drew from the show that only became fully clear to me in the last two episodes:

• Do what you love – Hands down, the most important career lesson
• Be authentic – True to yourself is the most inspiring mantra
• Don’t trust your ego – Listen to how others see you
• Family can be difficult, at times – but it is the most important part of life – relish it, protect it, embrace it, respect it
• Listen more, speak less – No one will respect you if you fail to truly listen to them
• Team – with a unified team, anything is possible
• You are not the center of the universe – teach, share, train, empower, delegate, guide, and celebrate others
• Hospitality is a team sport – all hospitality is 80% heart and 20% technique, not the opposite
• Preparation – In any situation if your mise en place is tight, you can weather any storm
• Stay the course – Don’t ever give up – learn, correct, grow, move forward

Were the kitchen scenes accurate? Mostly not, but enough so that viewers got the message. Were the problems faced, realistic? Pretty much, although sometimes exaggerated. Were the characters realistic to those of us in the business of food? Yes, and no, but it is entertainment after all. Was the show worthy of its praise and worth watching? In a few word – this show is magnificent and worthy of multiple viewings for both its entertainment quality and even more so for the messages that it effectively delivered. Thanks to all involved – a tip of the chef’s toque. The Bear is a classic!

PLAN BETTER – TRAIN HARDER

www.harvestamericacues.com – BLOG

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