What ‘The Bear’ Did Right, According to Industry Experts

A version of this post originally appeared in Eater Today, which spotlights the freshest news and stories from across the food world every day. Subscribe now. What ‘The Bear’ Did Right, According to Industry Experts In honor of the show’s final season, chefs reflect on the show’s legacy This week, four years after its debut, The Bear is coming to an end. The show’s fifth and final season drops on Thursday, June 25, on Hulu and FX, promising some level of resolution after the leadership changes depicted at the end of Season 4. The Bear became a cultural phenomenon, working “Yes, chef” into the vernacular of normies everywhere and getting dudes in white T-shirts to be able to say they were going as Carmy for Halloween, as long as they were able to also track down a blue apron. The show brought major mainstream attention to Chicago restaurants, trotted out a stacked roster of industry cameos, and got people who’d maybe never heard of Ever to think about the layers of labor behind a fine dining meal. Still, despite The Bear’s influence, it feels like the right time for it to come to an end. While many chefs chose not to follow along with the show over its time on-air, with some citing its anxiety-inducing accuracy, I surveyed a few who did and wanted to reflect on the show’s legacy. Here’s what they had to say. What did The Bear do well? “It feels authentic when they’re giving you, the audience, a sense of the absolute chaos and stress of service. It’s similar to Industry when they’re in the bullpen and they always have these little sound effects that bring up the stress level — it’s that way in The Bear, where people are always talking over each other, people are always raising their voices, it’s just boom, boom, boom, boom, nonstop, to the point where it’s almost hard to watch as someone who’s been in that.” —Ivy Knight, food writer and former cook behind meme page @allezceline “The show did an excellent job bringing the audience into the day-to-day realities of restaurant life. It didn’t shy away from the hardships or glamorize the work the way food competition shows often do. I especially appreciated how it portrayed the impact on mental health and the complex interpersonal relationships between staff, making the characters feel human and capturing the true stress of the industry. It is clear they consulted with people who are either currently in the industry or have significant experience in it.” —Melissa Miranda, chef and owner of Musang and Kilig in Seattle How did The Bear shape the culture? “I think it got a lot of people interested in what happens on this side of the pass. It obviously was not the most accurate representation at times, but that goes for most television: People want to watch drama.” —John Manion, executive chef of El Che and Brasero in Chicago “The Bear was a gift to the meme-makers of the world. Just the “Feast of the Seven Fishes” episode alone — Jamie Lee Curtis smoking in the kitchen and losing her mind — gave me so much content. You have cooks freaking out all the time in really dramatic ways, which gives great images to use for memes; you don’t necessarily find that in all the other cooking content that’s on TV.” —IK Was The Bear good for the industry? “I think The Bear was a net positive for the industry. It gave people a better understanding of the pressure, passion, and commitment that go into running a restaurant. For years, people saw the finished plate; The Bear helped show everything that happens behind it. It helped dispel the idea that restaurants are glamorous. Most of what we do is hard work, repetition, problem-solving, and teamwork. Great restaurants aren’t built on talent alone; they’re built on consistency.” —Antimo DiMeo, chef and owner of Bardea Restaurant Group in Wilmington, Delaware “I feel like it had a similar impact to Kitchen Confidential in that, suddenly, everyone in the world who had nothing to do with restaurants besides being a customer was very interested in the inner workings of restaurants. I think the more we have people talking about kitchens and seeing what really happens and understanding the stress, the better. We can ‘celebrify’ chefs til the cows come home, but showing what it’s really like and helping people understand this hidden subculture is all for the good.” —IK What misconceptions did The Bear perpetuate? “If anything, it can make people think chaos is required for excellence. The reality is that the best restaurants operate with strong systems, communication, and accountability. The pressure is real, but constant dysfunction doesn’t have to be. What I disliked most is that some viewers may come away thinking stress is the defining part of restaurant life. For me, the most rewarding part is building teams and creating memorable experiences for guests.” —AD “By the nature of it being a TV show, it seemed like things were breaking every second and stakes were always through the roof. As someone who has been in the industry for decades now, things run a whole lot smoother… most of the time.” —JM What did the show get right about Chicago? “People here really care about each other. There are dozens of collaborations, pop-ups, and the like happening daily. We love to work together and we know how to take care of each other. Also, it’s [extremely] expensive to open a restaurant.” —JM What do you think The Bear’s legacy will be? “There were so many bad films and shows trying to show a kitchen, and having worked in a kitchen, I would watch these shows and pick them apart the way a nurse watching The Pitt would. With The Bear, I loved seeing when they got it right, and it was so exciting to me knowing that it was on prime time and that it won Golden Globes. It was the craziest ride. I’m really glad that it happened, and I’m really excited to see what happens in the future for the representation of authentic restaurant insanity. I think we’re going to get a lot more in this genre.” —IK “While many industry colleagues found the show triggering, I think its cultural breakthrough has been eye-opening for those outside the industry. People often approach me now saying they never realized how difficult the work is. I’m glad it has given the general public more perspective on what we do.” —MM These responses have been edited and condensed.