01x03 - Brigade

Episode transcripts for the TV show "The Bear". Aired: June 23, 2022 - present.*
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A young chef from the fine dining world returns to Chicago to run his family's sandwich.
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01x03 - Brigade

Post by bunniefuu »

I got ya, I got ya

I'm right here, I'm right here

Let it rip buddy

It's hard to hear it,

so I just keep saying it.

I didn't cause it.

I can't control it.

I can't cure it.

A lot of my life,

I thought I was just a victim.

And because my husband drank so much,

this would happen or that would happen.

The short term was always so awful.

I thought if I just could

throw out his liquor,

you know, hide whatever

he was on, that would fix it.

We can't curb that kind of chaos

until the thinking changes.

Until the foundations change.

Until the chemistry changes.

And it's difficult.

I know I played a part in his abuse.

And I'm really mad at myself for that.

But

But

if there's anything

good that came out of it,

it's that it made me realize

that the best thing for me to do

is just to try to keep

my side of the street clean.

Instead of trying to fix everything,

just remove myself

from any situation that is,

or could become, toxic.

What is wrong with you f*cking jackoffs?

We're down six dozen pepper,

five Greeks with ravioli. Let's go!

We are down that

because you are not f*ring.

- Chefs, chill!

- Are you out of your mind?

I'm f*ring like a f*cking maniac!

Cousin, don't tell me to chill.

We got a real

Waiting on those peppers, chef.

These guys gotta pick up their orders!

- I need chits! I need chits!

- What chits!?

Listen to the words

coming out of your mouth!

Have to fire the chits

Chef! Lower your voice,

please! Thank you.

So sorry, guys. Thank you

for your patience.

Corner! Who

took my trays again? That's theft.

Nobody took your trays. I prepped them.

- They're in the oven, ready for you.

- Behind, behind, behind.

The ketchup is right there.

Still waiting on those peppers, please!

Yo! Sysco! Let's rock, baby.

What do you got?

- Can I get two dogs with everything?

- Two dogs,

- drag 'em through the garden!

- Stop shouting!

Please press the button.

Sydney! Head in the game!

Are you kidding me?

- Stop shouting!

- Learn how to use a f*cking computer

Chef, are you good?

- Yes, Chef.

- Yes?

- Yes, Chef.

- Thank you, Chef.

- Thank you, Chef. 5.25, sir.

- Stop!

- The chits.

- Let's go, let's go!

Move down!

Not enough peppers.

Not for one sandwich.

Blossom, what am

I getting today? Mortadellas?

Hey! Good morning, Chefs.

- Yo, Carmy.

- What up, Carmy?

- Morning, Chef.

- Chef. What you doing here so early?

I could not sleep.

Oh.

Getting flashbacks.

I copied them out of your books.

I mean, if it's too much,

I could take it down.

No, no, it looks good.

The colors are wild.

- Gets me thinking.

- Morning, Chef.

Yeah, totally.

You know it takes, uh,

12 people to prep that?

Wow.

Yeah. I plated that every night.

- There's four sets of plum in that.

- What do you mean?

- There's, uh, plum wine

- Plum wine?

Yeah. It's a, uh,

a sweet wine from Japan.

And you take a sh*t ton of bottles of it

and you just boil the f*ck out of it.

You just cook it and you cook it

and you cook it and you cook it

until it becomes a syrup.

You know, it takes hours, two shifts,

two different people

just watching that sh*t.

Yes, Chef.

And then you have your plum consommé,

which is, uh, black plums

cooked down with black vinegar,

salt, sugar.

Somebody's got to be stirring that

forever, so the sugar doesn't burn.

And then your compressed plums,

which are these

these perfect fresh plums,

cut into perfect four-centimeter squares

that you cover with the reduced

plum wine you made,

you vacuum seal it,

and then you take your consommé

and you make your gelée.

Which, uh, at this place,

the chef wanted the gelée

to be like the consistency

of Haribo Gummi Bears,

which we could never do.

So, like, thick and, like, chewy?

Yeah, thick but also squishy.

But, not too squishy.

No one could do it.

It was always too soft,

or it was too hard,

or it would melt too quickly,

or it was too gummy.

And then

one day, a sous chef, he just hit it.

You know, he spent

every minute of, like, a year

- trying to figure it out.

- So, how did he do it?

- Well

- With veal fat.

What?

Veal fat congeals when it's cold, so

Yeah. No, that's That's right.

So fire. f*ck, man.

Mission accomplished.

Yeah, mission accomplished.

- Let me get that for you, Chef.

- Uh, no, I'm okay. Thank you.

- You sure?

- Yes. Thanks.

Uh, Sydney, hey. Can I talk

to you in my office for a sec?

Yeah.

Um

So, last week was a nightmare.

- Yes, I agree.

- Right, so we have to stop it, alright?

Or it's gonna get

worse. I think that, um

I agree.

Actually, one second. Sorry. Yo, Ebra!

Hey, uh, any reason

Michael wasn't ordering

number 10s of these?

English, Carmy.

Okay, this is a 28-ounce can, alright?

So why wasn't Michael buying number 10s,

which are 102 ounces?

They're cheaper per ounce.

The more I learn about Michael,

the less I understand.

Rest in peace, young man.

Who cares? We don't use tomatoes anyway.

Um, w-what did you have in mind? Sorry.

Old school brigade. You run it.

Respectfully, no.

- You told me that's what you wanted.

- No.

I-I said I wanted more to do.

I didn't say I wanna run

a Russian gymnastics program.

No, it's not that.

It's defining roles, right?

It's creating a better

workflow. You're used to that.

Uh, it doesn't mean I liked it. Did you?

It's a start.

Uh, it's, uh, it's a mistake.

- It'll help.

- It'll create a toxic,

- hierarchical sh*t show.

- What is it now?

Uh, a-a sh*t show,

but with that type of system,

I'd have even less of a voice.

You'd have even more of a

headache at the end of the day

No, no, no

We can do it differently,

okay? I cannot keep

yelling at them every day.

We have to cut it out.

We have to change the chemistry, right?

Yeah, but

We wanna change this restaurant, right?

Right.

I will dial business,

you are everything else.

Let's try.

Okay. Yes. Okay, Chef.

Great. Let's go.

- Now? Now.

- Yeah. Now.

Okay! Everybody, go ahead. Grab one.

Hey, uh, Carm, the phone ringing.

Yep, yep. I hear

that. Thank you, Marcus.

Manny, Angel, go ahead.

You grab one, too. This way,

- we're gonna look like a team, right?

- Robust.

- Mine is better, Jeff.

- Okay. Um

Aight, I'm gonna hand it over

to Chef Sydney in just a second,

but first, uh

Okay, look, I-I'm not

trying to be an assh*le

and change your guys' system, okay?

I don't I don't wanna f*ck it up.

I don't wanna meddle with it

or whatever the f*ck,

alright? I want to

harness it.

Okay? Seriously, I wanna

I wanna organize it.

Aight? W-we can't keep

operating like this. We got a C!

Guys.

A "C" stands for chaos.

That can't happen again!

And that's why we're

gonna start operating

like a French kitchen.

That means there's gonna

be a chain of command.

Okay? This was developed

by Escoffier, and I think

Oh, Scoffi-gay?

Love that dude.

What's up? I don't know what's going on.

- We're implementing a French brigade.

- Mm! Got it!

Cool. Yeah.

- f*ck that.

- Nah, it's bullshit.

- Okay.

- Carmy, no, no, no. No.

- I was in a brigade once.

- What happened?

Many people d*ed.

See, Jeff?

Okay, this is It's

gonna be different.

Look, this is

This is what real kitchens do.

Guys, this is what real teams do.

Okay? Everybody takes

care of their own station.

They keep their own side

of the street clean.

Yeah? Okay.

I am gonna go get that phone, um,

but you are in good hands.

Uh, take it away, Chef. Thank you, guys.

Okay. So, um, as you may have heard,

we are implementing a

a F-French brigade.

We all heard that. Right. So, uh,

Carmy is the head chef guy.

He's the chef de cuisine

or the CDC. Uh, I would be

I am. I am the I am the sous

- Like hierarchy?

- More just like a regular

chill-archy? Uh,

it's more about dividing labor.

So, like, because I'm the sous, right?

Like, I just, uh, follow orders,

even if it leads to tension

and, uh, chaos and resentment

and ultimately doesn't work.

But yeah, that's what I do.

Sorry . I'm the sous.

- Um, Tina, you are

- No inglés.

Great. I know you speak English.

I've heard you speak it.

You spoke English five

seconds ago. That's fine.

You're the garde manger. Uh, Ebra

- Meat prep!

- Yes, which means

- you are now the Chef de Partie.

- Chef de Partie?

Yes.

I accept.

Hey, this is The Beef. Sorry about that.

- How can I help you?

- Michael around?

Hello?

Uh, uh, no. No, no.

He's not here this second.

Um, can I ask who's calling?

Yeah, just tell him

Nico called. He's got my info.

Okay, Nico.

Sorry, uh Hello?

Who was that?

Yo, Carm. Who was that?

Um

Some dude asking for Michael.

Uh Who?

Uh, Nico?

Alright.

I'll hit him.

What's that about?

No, he's just some idiot. I

got it. Don't worry about it.

What's up? You blow a fuse or something?

No, I just, uh, felt like

Michael was alive for a second.

No, thanks.

- Okay, uh, Marcus, you'll be

- Patissier?

Yes, exactly.

You know, I really

could start f*cking sh*t up

- if we source the bread.

- Yeah. Not a bad idea.

- I could light up a chocolate cake.

- Five bucks a slice.

Six bucks with ice cream.

Okay. Do you have a recipe?

No, Chef, but I can learn.

Make us more oven space as well.

- Yeah. I like this brigade.

- Yeah.

Okay, uh, I will be saucier,

which means I'll do, like, gravies,

stocks, that sort of thing. Uh,

Richie loves doing whatever

the f*ck Richie does.

Um, every day, we'll start

with a pre-shift meeting,

then we'll do

a front-of-house walkthrough,

then there'll be an end-of-day review.

We just talk about things,

see what we can do better

and more efficiently.

Um, I-I know it seems like a lot

and kind of annoying,

but I promise this type of

structure will be super helpful.

It'll make things run

smoother, calmer

Hey, Chef, I gotta run a quick errand.

Could you hold down the fort?

Thank you, Chef!

Just like that.

Okay, so I'm gonna do

checks in a second,

so just, you know

Okay! Looks good in here.

We got this, so Corner!

Chef, you're supposed

to be prepping vegetables.

You're not my Jeff.

Well, okay, today I

am, so can you please

Yo, relax.

I'll do your sh*t next. Chill.

Behind. Hey, Chef, what's family?

Chicken Suqaar using as

few oven pans as possible.

- Great. Thank you.

- Bless!

Behind. Corner.

Like, one of them

was like some gummy bear sh*t

- Okay, so it tastes like plum?

- Behind.

Yeah, yeah, yeah. But,

like, different levels Alright!

Behind! Chef! Come on.

f*ck!

- Chef, you okay?

- Yes, I'm a I'm Yeah.


Whoa, whoa, you alright?

Let me see what happened.

Yeah, I'm fine.

Nothing had happened. I am fine.

Please, let's just close

the box cutter. Thank you.

And not f*cking put it there. Excuse me.

- Relax

- Behind.

Yo, you two look like you

joined the dumbass cult.

- Thank you.

- Thank you.

Oh, stupid f*cking aprons.

Uh-huh ♪

This much you promised ♪

How could I ever forget this? ♪

You know I love you,

but I just can't ♪

Yo, yo! Nico, you're droppin' sh*t.

Chef Ebra, we good?

Chef de Partie, Chef Carmy!

Alright, looking good. What you got?

- Family Suqaar!

- Great, great.

Chef, you Garde Manger?

- Yes, Jeff.

- Where are the onions?

- Syd.

- Syd? Yo!

sh*t! sh*t! f*ck!

- Oh, sorry.

- Stock's boiled.

- Too cloudy. The heat was too high.

- Yes

You didn't skim properly. You

cannot add the veg before it's boiled.

- You know better, Chef.

- I put it lower earlier

- I don't under

- Not low enough.

- Thanks.

- Thank you, Richie.

Fortify it.

Um, okay. Well,

at least it's a jus, so

No, no, no. Needs to be a

Demi. You need to strain it,

add more onions, add more

veal stock, reduce, reduce

Yes. Reduce. I know how to make a stock.

Okay! It'll take 30 minutes. Let's go.

Where are the onions? They prepped?

Um, Tina's on

- I'm on lemons.

- Tina should be on onions.

- "Yes, Chef."

- I told her earlier,

- like you said

- "Yes, Chef!"

- Yes, Chef.

- Thank you

Behind.

Chefs! Walkthrough!

Um Not good. So

You betrayed me!

You serious? Chef, come on.

Clean your station.

And your nails. Thank you.

Guys, can someone

please clean these out?

These are disgusting.

f*ck! Seriously! Please!

Okay, I'm gonna need bags and napkins

already ready before service,

plus Manny and Angel

are helping you out with

paper cups and plates,

but that's not really

their duty, you feel me?

Plus, love the wiping, love that energy.

Maybe we do it, like, on the floors

'cause they are so dirty,

I almost broke my neck,

and honestly, I think I'm gonna

pass out just looking at them.

Um, what's up?

- Yes, Chef.

- Great. Okay.

- It's fine.

- Fine?

Did I piss you off?

No. If you are happy

with this, then I am.

Guys, where is my onions?

Where are my onions!?

I don't know.

- Hey.

- Hey.

- We should be outsourcing bread.

- Way ahead of you.

- Okay.

- Alright.

You didn't take my onions, did you?

No. No, they did this to me last week.

It's just part of paying your dues.

You are angry right now.

Damn, we got you.

Hey, they made me do it.

I swear it wasn't my idea. I swear.

- f*ck you.

- Hey, come on, Sydney.

- f*ck off. Shut the f*ck up, please!

- We was just messing around!

- Hey, it wasn't my idea.

- Leave me f*cking f*ck.

- Let me help you with that.

- No! Don't!

- Are you sure?

- I am f*cking sure!

Do you ask Carmy if he's sure?

I'm just saying,

it's j it's just heavy.

No, you don't.

So, you stick to your sh*t, okay?

I'll stick to mine.

Yes, Chef.

Just keep going.

What the hell were you doing, Mike?

The number you

have reached is not in service.

Family's up, Chefs!

f*ck.

- Yo.

- Yo.

Family's up.

Thanks.

Chef.

Thank you.

It's good.

No, it looks It

looks good. I Yeah.

- Mind if I chill for a second?

- Sure. Yeah.

How's bookkeeping?

It's a mess. How's our brigade?

It's a mess.

- What's going on with you?

- Nothing.

Sydney

Um

Yeah. Today was

really bad for me, Chef.

Okay.

Is there more?

I don't know. Um

Chef, you you kinda let

everybody act like trash, and

really kind of came

at me a little, I guess.

- Uh

- I expect more from you.

- Hm.

- Hold you to a higher standard.

Paying my dues?

Doing your job.

Which is to, at times,

listen to your boss.

You know, I think

this place could be so different

from all the other places we've been at.

But, in order for that to be true,

we need to run things different.

When I said I didn't think

that the brigade was a good idea,

you didn't listen. And it's not that

you told me that I had to.

That's fine. Whatever. But

But you just didn't

really listen, and

if this is going to work the way

that I think we both want it to work,

I-I mean, I think

we should probably

try to listen to each other.

- Yeah?

- Yeah.

- You're right.

- The reason I'm here

and not working somewhere else,

or for someone else,

is 'cause

I think I can stand out here.

I can make a difference here.

We could share ideas.

I could implement things

that make this place

better, and I don't wanna

be wasting my time,

working on another line

or tweezing herbs on a dish

that I don't care about,

or-or-or running brunch, God forbid.

Yeah.

And then, you know,

you kinda left. Like, you

Y-y-you did. Not even "kinda."

You just straight-up left.

- Yeah.

- And that's not really cool.

You know, after

dumping all this stuff on me.

No. No, it's not.

I know. I know that. Um

I went to an Al-Anon meeting.

My brother, uh, he was an addict.

Chef, that is

a little too personal, I think.

Oh. I'm

Sorry.

I was just f*cking with you.

I-I'm sorry.

I'm so sorry.

It's alright.

Just

- feel like I'm owed one.

- Sure.

It's not an excuse. You know, I know.

- I know that.

- Mm.

But now I know that you know, so

Good.

f*ckin' brunch.

- f*ck brunch.

- f*ck brunch.

I'm gonna get rocked tonight.

Oh, absolutely f*cking destroyed. Yeah.

The kids have a new take ♪

Alright, two chickens! Three beef!

one with sausage pepper,

one with mortadell!

Alright, let's 86 the ravioli,

please, Chefs.

Fire two chicken pepper, two sausage

Yo, can we get 10 peep all day,

six hot, four sweet. Thank you!

I came home to a city ♪

Half-erased ♪

I came home ♪

To face what we faced ♪

Hey. It's me again.

Not sure why you're not calling me back,

but

it's Michael's birthday,

and I'm thinking about you.

Of my heart ♪

Oh my heart ♪

Oh my heart ♪

Oh my heart ♪

Oh my heart ♪

The storm didn't k*ll me ♪

The government changed ♪

Hear the answer, call ♪

Hear the song rearranged ♪

It's sweet and it's sad ♪

And it's true ♪

How it doesn't look ♪

Bitter on you ♪
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