熊家餐馆第一季

这部电视剧以熊家餐馆为背景，讲述了年轻厨师Carmy回到家族经营的餐馆并振兴生意的故事。剧中展现了他将传统家族三明治与现代餐饮文化相结合的创意，以及面对各种挑战和困难时的坚持和努力。剧情扣人心弦，同时还展示了芝加哥的独特魅力。角色形象丰满而鲜活，每个人物都有自己的故事和成长轨迹。整体而言，这部电视剧充满温情和创意，传递了家族、友情和梦想的力量。无论是美食爱好者还是家庭观众，都能从中找到共鸣和启发。期待接下来的剧集能够继续带给观众更多的惊喜和感动。

原文参见https://www.thespruceeats.com/tv-show-the-bear-gets-restaurant-culture-right-5498898

"Yes, Chef": No matter what you're saying or asking, I hear you.

"Heard": I acknowledge what you said.

"Behind": I'm walking behind you, so please don't back up or turn quickly because one of us probably has a piping hot pot of something.

"Corner": I'm coming around the corner, so be aware.

"All Day": This is how many of a particular menu item we have.

"86": We're running low or out of a dish, so cut it from the menu.

"Hands": Someone (often a server), please come grab this food and deliver it to the customer while it's hot.

Chit: A receipt, order ticket, tab, or IOU

Consommé: A clear soup made from rich stock that has been clarified, using egg whites to remove fat.

Cartouche: A "lid" made from parchment paper used for covering the surface of stews, sauces, braises, and more.

In the weeds: Overwhelmed with work.

Escoffier-style French brigade: Famous French chef Georges-Auguste Escoffier devised this hierarchy system that many modern restaurants use today. Positions include Chef Executif, Chef de Cuisine, Sous Chef, Chef de Partie, and Commis Chef.

Family meal: Also known as staff meal, this is when everyone sits down to eat before service.

Knocking on the walk-in door: Hey, I'm coming in (or out), so watch it.

Staging or Trailing: Shadowing, cooking, and essentially interviewing at a restaurant in hopes of getting hired, but also to see if the restaurant is a fit for you.