Life and Art from FT Weekend
Culture Chat: Does 'The Bear' still cook?
Jul 5, 2024
Food and drink editor Harriet Fitch Little and restaurant critic Tim Hayward discuss the new season of 'The Bear', analyzing its portrayal of the restaurant world and culinary goals. They delve into the challenges faced by the characters, the appeal of chefs, and explore the show's impact on viewers. The hosts also share book recommendations for summer reading and reflect on the allure of successful restaurant-themed screenplays.
26:38
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Quick takeaways
- The Bear's third season explores the struggles of defining a new restaurant's identity and achieving success amidst non-negotiable standards and constant evolution.
- The show raises questions about authenticity and glamorization in the restaurant industry, prompting discussions on toxic industry norms and the challenging nature of maintaining authenticity while pursuing excellence.
Deep dives
Overview of The Bear Season 3
The third season of The Bear follows chef Carmi as he navigates the challenges of turning his family's beef sandwich shop into a fine dining restaurant. Season one focuses on getting the shop under control, season two sees the restaurant upgraded into a fine dining establishment, and season three explores the struggles of defining the new restaurant's identity and achieving success amidst non-negotiable standards and constant evolution.
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