Why doesn’t Richie like the Michelin star restaurant?
When viewing episode 7 of the second season of 'The Bear,' Richie's sudden immersion into the world of fine dining can initially feel disconcerting. The protagonist's abrupt initiation to the haute cuisine sphere comes in the form of an unpaid stage (pronounced "staaj") at a three Michelin star restaurant. This concept of 'staging,' or essentially internships in the culinary industry, might seem strange to some, even absurd, especially given that it's typically unpaid work. However, staging is actually an integral and long-standing part of the culinary world, with roots tracing back to the great kitchens of France.
In the culinary world, staging is a form of professional development, a tradition passed down from master to apprentice. This system provides an opportunity for budding chefs and culinary enthusiasts to gain first-hand experience, insights, and training from the industry's best. Stages offer a chance to learn new techniques, understand different kitchen cultures, and even to travel and absorb international culinary influences.
That being said, it’s critical to acknowledge the serious problems associated with staging as well. The practice often involves long, grueling hours with little to no pay, which can make it a prohibitive endeavor for many who can't afford to work without a regular income. Additionally, this high-pressure environment can sometimes contribute to a toxic kitchen culture, characterized by overwork and stress.
Yet, in episode 7, 'The Bear' does an exceptional job of showcasing the potential value of this challenging system through Richie's experience. When Richie first arrives, he is bewildered and dismissive of the seemingly frivolous spectacle of the fine dining restaurant, even as he is tasked with the mundane job of polishing forks for an entire week. However, as the episode progresses, Richie's understanding of the role and value of the staging system evolves.
One might argue that the seemingly menial tasks Richie is assigned, like polishing forks, are symbolic of the meticulous attention to detail required in the world of fine dining. It's a world where every detail matters, and even the most minute task, like ensuring the perfection of cutlery, contributes to the overall dining experience.
Richie's journey in this episode underscores the transformative potential of the stage system. Through his stage, Richie learns to respect the hard work, dedication, and intense passion required to operate at such a high culinary level. His disdain slowly transforms into understanding, and even admiration. By the end of the episode, he comprehends the importance of the rigorous stage process, and the role it plays in maintaining the high standards of the restaurant.
Despite its contentious aspects, the staging system is, at its core, a medium for knowledge exchange and a tool for maintaining the quality of fine dining. While it might initially seem arduous or unreasonable, it serves as a rite of passage for many in the industry. Through trials and tribulations, it imparts valuable lessons about discipline, precision, and above all, a deep respect for the art of food.
In conclusion, it's crucial for us to view the staging system in the world of fine dining through a nuanced lens. It's a tradition with both merits and flaws, embodying the trials and triumphs that make the culinary journey so beautifully complex. Richie's experience in 'The Bear' serves as a testament to this intricate balance, illuminating the subtleties of the stage system, and by extension, the world of fine dining itself.
