A Chef Weighs In On What The Bear Gets Wrong in Third Season

One of the selling points of FX’s smash hit The Bear has been its commitment to accuracy. The chefs at the namesake restaurant speak in familiar staccato shorthand, the chopping-as-second-nature is done right, the plating is on point.

And especially the high-intensity stress, which is familiar to people who have spent most of their professional lives in a kitchen. In my case, that included training at El Bulli in Roses, Spain, as well as with José Andrés at a few of his restaurants. After that, I opened my own place, the James Beard winning-Cúrate, in Asheville, North Carolina.