Screens

A place to talk about movies, TV and videos on Farcaster.

https://youtu.be/x0Ubhy9s2_s

Paul Liebrandt shares his thoughts on these food movies/ tv shows. Paul’s cuisine and my dining experience at Corton many years ago is what pulled me into fine dining cuisine. Check it out

Community • Chef • JLM 312•Culinary Inquiries reach out  email:info@jlmaggio.com •Previously @ The Restaurant at Meadowood⭐️⭐️⭐️

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What are your thoughts on The Bear? My wife is watching it currently and trying to get me into it. I struggle to commit to a show because I don't want to watch it, and in the end I'm disappointed. Then I feel like I wasted my time.

Father of 2 adopted children. Crypto enthusiast and investor since ‘17. Ape Society🔷 holder and believer. Avid gardener Doing the best I can. Happy to be here!

Hey Lex, 
I would say that the bear does a great job of showing different aspects of what makes a restaurant a restaurant from the lens of an employees perspective. they capture many different perspectives of different roles in a restaurant from front of house to back of house. First two seasons are good. Third season struggles. Some parts are dramatic for tv purposes I assume

Understood. Thx for the info. I worked for many years front of the house in various restaurants. I love Kitchen Confidential by Bourdain and wanted to know if The Bear was similar to the craziness that happens behind the scenes with the work and employees.

oh nice, what did you do ? I say, take The Bear with a grain of salt. It tells a interesting catchy story, but not as raw/real as anything Bourdain worked on. A show like this adds value to the grind of someone working in restaurant and I appreciate that, but I am sure you will shake your head at a few scenes if you had exp. in restaurants.

That is a great story of your time in the restaurant industry. Thank you for sharing! I also met my wife while working in a restaurant. Could not agree more with how much fun is had in the kitchen and resaurants as a whole. It can be draining at times, but i guess that is what I ask myself daily. How to create a business that will not leave me feeling drained regardless of the amount of hours that is put into it. Everything great requires some large amount of mental/physical energy, i think where sustainability is found in it getting easier through organization/ execution as time proceeds by not making same mistakes

my exp. started at corner bakery in tx as a expo/ cook while going to college. I met a chef that would get yogurt every day on her way in,she invited me over to her house to cook for her family with her as she saw how excited i got when we talked about food. She then suggested i move to chicago and pursuit a culinary arts degree. I moved to chicago, cooked out there for 6 ish years. Since then cooked in Melbourne,New York, Napa valley, and now Los Angeles. I always gravitated to fine dining kitchens after culinary school as I have an appreciation for the militant approach,structure, and technical cooking that is found inside these places.

I worked for most of my life in restaurants, 14 years old - 30+ years old.
I was a bus boy, waiter, server, bartender, expo, and cooperate trainer. At times, I would cook if needed, but that was never my full-time position. I know firsthand the things Bourdain spoke about because I lived in that debauchery for many years. I had to leave it behind because it begins to drain your soul. That being said, I never had more fun in my life, and I walked away with some incredible memories and friends. My wife being one of those. What is your experience like in the restaurant industry?