The Bear

- And we're back. -

Now, we're all finished with our brioche, which we've let rest,

and the total time for that should be a quick and easy 27 hours.

We're getting ready to cut that

with some cutlery that I've had made from a stonemason in Italy.

Now, if you don't have the time or resources for that,

no worries at all.

Just know that your dish will be a complete and utter failure.

- Okay, the next step that... -

Uh, the next step will be to get our eggs that we've taken out of the sous vide.

Now, this, of course, is a task that's pretty much impossible to do at home

and it's almost pretty pointless for you to even be doing and watching this at all,

but that's totally and completely fine.

Uh, we're gonna then go on to our black truffle.

Now, you can get that from your local five-star restaurant...

- -

...and that should cost you $3,000 to $5,000 a pound.

Uh, and it's important to remember to have fun

while you're doing this, okay?

A little leak never hurt anybody. Okay.

- -

And then, you're gonna take a perfect little sliver of chive,

put that all on top, and it'll be great.

And of course, if your dish fails, it's no worry at all, no trouble, really.

You'll just be a complete waste of space and a failure and a disappointment

to anybody who's devoted any time or energy to you.

- -

- -

Jesus Christ.

Hi.

Hey, Syd.

Hey. Hi. Um, how are you?

Good. You?

Good, um...

I just wanted to say thanks, first of all, just for your patience.

And, like, um, yeah, just... I know that I maybe...

Um, I'm not, like, the best communicator and I've sort of...

Um, I've just been, like, a little bit back and forth and stuff.

And so, yeah, I just wanted to say thanks for that first.

Yeah.

Um, but I don't think I...

I can't, um, I can't come work for you or with you

and, um, I think I'm gonna have to stay, um,

at Bear and just, like, finish things up.

But I just wanted to say thank you, like, for your patience ...

- Mm-hmm. - ...and, um, understanding.

Like, I know I've just been kind of back and forth

and circumstances have... have sort of changed. And, yeah, I just, uh...

I think I should I should stay. Yeah, and I'm sorry about that

and-and about how much time it took and everything, yeah.

Hello? Sorry, can you hear me?

Yeah, I'm listening.

Okay. Yeah. So that's, uh, that's it.

That's just what I wanted to say, basically.

Um, and, yeah, again, that I'm-I'm-I'm very sorry.

You don't have to apologize to me.

I'm not the one making a truly idiotic decision.

Uh, okay, sorry, I di... Uh...

I am giving you an opportunity to come here and get better and better,

and you are choosing to stay on a ship that is literally sinking,

keeping your skill set hovering just above the middle.

I wish you the best, Syd. Later.

Thank you for putting up with me.

Well, I love you very much.

- I love you too. -

- I think it's your turn. - It's definitely your turn.

Oh, shit.

What about paper, rock, scissors?

Hi.

Is that good? Hi. Hi. Yeah.

Just like this.

Just like what?

Like, what if we could keep it just like this?

Is that even possible?

- Probably not. -

Quiet.

Mmm. Calm.

But, like, wouldn't that be weird?

- Like, too calm? - Yeah.

- - Like, weird.

Yeah. Yeah, I guess you're right. We got to fuck her up, right?

Yeah. It's true. We got to act bad.

Yeah. And be mean.

Yeah. Like, nuts.

- Like, eggshells at all times. - All times. Volatile.

Aw.

What would she turn out like?

Like you.

Oh, God. Her timing.

- Yes, her timing. -

Oh, my God. She keeps calling about this photo shit that Carmy told her about,

and I can't imagine a world in which I could give less of a fuck.

Oh, God.

Morning, morning.

Morning, DD.

Okay. You, sir, are set for the week.

I really appreciate you doing this.

I wanted to.

Thank you.

Um, I set reminders on your phone.

The beep-beep is for the pills.

And the beep-beep-beep is for water. Because you just need to drink more water.

How you feel?

The same way I felt three minutes ago. Uh, the same way I felt last week. Good.

Okay, well, good.

I'll go to work.

Uh, I'm there till like 12:30,

but if you need anything, I'm ten minutes away.

I could call a car. It's very easy.

Will you tell me what else is going on with you?

I feel good. I feel fine. I feel strong. I'd really love to focus on you.

Your turn, please.

There's nothing, really.

Nice try.

I'm good. I mean it.

And the children's aspirin.

- Good morning, Chefs. - Good morning, Chuck.

- What's up, Chuck? - Morning, Chuckie.

Morning, Chef.

Hey, Chef.

You all good?

I can't lose another 30 seconds.

Well, I mean, if you can't, you can't.

Yeah, there's gotta be another shortcut.

Uh, you got everything portioned out and heat high?

Yeah. I mean, I-I think so.

All right, well, that's all you can do.

When I was, um...

When I was Carmy's sous, I'd had to sear Wagyu for him.

Oh, shit.

Yeah, it was the worst.

And, uh, whenever I'd practice at home

with, like, different proteins or whatever I'd get my hands on,

basically, I'd nail it, right?

Didn't matter what it was.

The second it was Wagyu and it was in a place like this...

Yeah, it's like...

- Pressure. - Right.

How do you get rid of it?

I think you get to a point where you don't want to.

Like, at first the pressure sucks, right?

It's the pressure that makes you feel shitty at what you do.

And, actually, that's just the pressure getting in the way.

You learn to live with it. And then, next thing you know, you thrive on it.

And before you know it,

you can't fucking wait to get rocked.

Like, you want that pressure, you need that pressure to be able to perform.

So, then, the challenge actually becomes, can you live without that pressure?

Can you?

I mean, I guess not. 'Cause I'm back here working for Carmy again, so...

I'm probably not the person to ask, but you let me know if you find out, Chef.

Will do, Chef.

- - I'm back here if you need anything.

- Thank you, Chef. - Yeah, you got it, Chef.

1988.

2001.

What the hell.

I still can't tell the damn difference.