I Got Food Dying at the Past

With a couple more 'Bear' episodes under his belt, Dave dives into a breakneck elucidation of one of the show’s dramatic engines—the classical Escoffier kitchen brigade system, and the huge role it still plays in top-tier restaurants today. Analyzed along the way: Frank Ceruti, the two types of CDC, piano ranges, coal runners, sabotaging Chris at the poissonnier station, fish fumet, meat-roast squires, simplifying your playbook, telepathic collaboration, kitchen design remorse, cooking with a miracle maker, food dying at the pass, Jürgen Klopp, gambling with ducks, the first-turn bomb, and making food so good that no one’s talking in the dining room.

Hosts: Dave Chang and Chris Ying

Producer: Sasha Ashall

Additional Production: Jordan Bass and Lala Rasor

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