Culture Chat: Does 'The Bear' still cook?

Life and Art from FT Weekend

Forhecz Topher

Tv & Film, Arts, Society & Culture

4.6 • 601 Ratings

🗓️ 5 July 2024

⏱️ 27 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Season three of FX’s “The Bear” is here, and today we discuss it with our top food writers! The Financial Times’s food and drink editor Harriet Fitch Little and restaurant critic Tim Hayward, who also owns a cafe in Cambridge, join Lilah to share their takes. How well does the show reflect the restaurant world? What itch is it scratching? And how does this season hold up?

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We love hearing from you. Lilah is on Instagram @lilahrap. We’re on X @lifeandartpod and on email at [email protected]. We are grateful for reviews on Apple and Spotify. And please share this episode with your friends!

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Links (all FT links get you past the paywall):

– The FT’S 5 star review of “The Bear” season 3 is here: https://on.ft.com/4eQixtq

– A recent column by Tim Hayward: ‘Why the best seat in any restaurant is out by the back of the bins’. He is the author of Steak: The Whole Story, available now in all good bookshops

– Our episode on ‘The Taste of Things’ featuring Tim and Harriet is here. Tim has also spoken with us about gluttony, and Harriet about throwing dinner parties. You can search wherever you listen

– Tim is on X @timhayward. Harriet is @HarrietFL

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Read a transcript of this episode on FT.com

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Transcript

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0:00.0	Welcome to Life and Art from FD Weekend.
0:03.0	I'm Lila Raptopoulos and this is our Friday chat show.
0:07.0	Today we are talking about the critically acclaimed FX show The Bear,
0:10.9	whose third season recently dropped on Hulu and Disney Plus.
0:14.5	The show follows Chef Karmie, played by Jeremy Allen White,
0:17.8	a rising star in the fine dining world,
0:20.1	who returns home after his brother dies to take over his family's beef sandwich shop in Chicago.
0:25.0	In season one, Karmie gets the shop under control.
0:27.8	In season two, the team upgrades the restaurant into a fine dining joint itself,
0:31.8	which opens its doors in the season finale.
0:34.5	And then in this one, season three,
0:36.6	the team struggles with what this new
0:38.2	restaurant is and how to succeed.
0:42.0	What's this?
0:43.1	So non-negotiables. That's how restaurants at the highest level operate.
0:46.3	Push boundaries. Constantly evolve through creativity.
0:49.6	Vibrant collaboration? That's demented.
0:52.0	These are non-negotiables.
0:54.2	I can sense the sarcasm.
0:55.5	No, no, no. Not sarcasm.
0:57.5	Snark.
0:58.6	Contempt, even.
	...

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