July 1st 2024.
Chefs are sharing their thoughts on the portrayal of kitchen life in the show The Bear.
Enjoying a delicious meal prepared by someone else is a wonderful experience. However, behind the scenes in a restaurant's kitchen, things may not be as glamorous as they appear. The reality of working in a kitchen may involve sweating over perfection and screaming at each other, as viewers of The Bear have come to realize. This Disney+ show follows the story of Camen 'Carmy' Berzatto, a chef who takes over his family's sandwich shop after his brother's tragic death. The chaotic kitchen scenes in the show may seem exaggerated, but top chefs in the UK confirm that it accurately depicts the challenges of working in a restaurant.
One such chef is Nick Nairns, who runs Nairn's at Bridge of Allan in Scotland with his wife Julia. He was alerted to the show by his brother who jokingly claimed it was about him. Nick praises the show for getting "so much right" about working in a kitchen, as it accurately portrays the pressure, tension, and relentless pursuit of perfection that he has experienced throughout his career. The pressure to deliver a perfect dish every time can be overwhelming, especially since customers are now more vocal about their criticisms. This high-pressure environment, combined with the intense heat, close quarters, and long hours, can be challenging for chefs.
Nick also shares that working in a kitchen can be a double-edged sword. On one hand, it forges strong friendships among the team, but on the other hand, it can become an unhealthy environment where things are blown out of proportion. He compares it to his experience in the Merchant Navy, where the atmosphere could also be claustrophobic at times. Nick admits that he has witnessed chefs yelling at each other, but it was usually the senior staff berating the junior ones. However, he acknowledges that this kind of behavior is not acceptable and that the industry has become more aware of mental health and physical well-being in recent years.
Another top chef, Ben Crittenden, relates to the mental health aspects of the show. As a Michelin-star chef and owner of Stark, a modern European restaurant in Mersea Island, Essex, he has also seen his fair share of angst in the kitchen. He agrees that running a restaurant can be a good distraction from personal struggles, as it requires constant focus and dedication. However, he notes that the pressure to succeed can also take a toll on one's mental health, as depicted in The Bear through Carmy's struggles with grief and managing the restaurant.
Both Nick and Ben agree that the industry has undergone significant changes since the start of the pandemic. Nick shares that there is now a greater understanding and awareness of mental health, and the bullying and belittling that used to be prevalent in kitchens are no longer as common. Ben also emphasizes the importance of mental health in the industry and is a supporter of the Burnt Chef Project, a mental health organization for hospitality workers. He believes that the industry is moving towards a better and more supportive environment, where workers are paid a proper living wage and are not expected to work unpaid overtime because of their love for cooking. Despite the challenges, both chefs are passionate about their work and the food they create, and that is what drives them to continue cooking and striving for perfection every day.
Have you ever wondered what goes on behind the scenes in a restaurant kitchen? While you're enjoying a delicious meal, the chefs are working tirelessly to make sure every dish is perfect. But the reality is often far from glamorous. The popular show, The Bear, streaming on Disney+, follows the journey of Camen 'Carmy' Berzatto, a chef who takes over his family's sandwich shop after his brother's untimely death. And according to some of the UK's top chefs, the show portrays a pretty accurate picture of what it's really like to work in a restaurant kitchen.
The chaotic kitchen scenes on the show may seem exaggerated, but they actually capture the intense pressure and pursuit of perfection that chefs experience on a daily basis. Nick Nairns, who runs a restaurant with his wife in Scotland, says the show got a lot right about the kitchen environment. He explains that every dish has to be perfect, as one mistake can have catastrophic consequences. And with the rise of social media, people are more vocal than ever with their criticisms, adding even more pressure to the already high-stress job.
Aside from the pressure to constantly deliver flawless dishes, chefs also have to contend with the physical demands of the job. The kitchen is often hot, sweaty, and cramped, making it a challenging environment to work in for long hours. Nick also mentions the close quarters and long hours can lead to tensions among the kitchen team. But he adds that this is common in most industries and can be managed with healthy communication and relationships.
In the past, it was not uncommon for senior chefs to yell and berate their junior team members. However, with the increasing awareness of mental health and well-being in the industry, this type of behavior has become less common. Nick shares that in his own restaurant, they prioritize the mental and physical well-being of their team, and have implemented measures such as paying a proper living wage and being signed up to the Burnt Chef Project, a mental health organization for hospitality workers.
Michelin-star chef Ben Crittenden also relates to the mental health aspects portrayed in The Bear. As a chef and restaurant owner, he understands the pressure and stress that comes with the job. He explains that running a restaurant can be a way to distract oneself from personal struggles, but it's important to prioritize mental health and seek support when needed.
The kitchen environment can be intense, but it's also a place where friendships are forged and teamwork is crucial. While there may be moments of tension between the kitchen and waiting staff, it's all part of the high-pressure, fast-paced world of a restaurant. And as the industry continues to evolve and prioritize the well-being of its workers, we can hope to see a more positive and supportive environment for chefs in the future.
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