How Realistic Are Carmy's Non-Negotiables on ‘The Bear?’ We Asked F&W Best New Chefs to Share Their Real Kitchen Rules

The latest season of The Bear dropped on Wednesday, and our staff has already started binge-watching. Season 3 follows Carmy on the quest to earn a Michelin star for his new restaurant, and as you’ll see in the season trailer, part of that quest is a list of “non-negotiables” for his kitchen. Some of these are no-brainers (“Details matter”) while others get some justifiable pushback — as Associate Editorial Director of Food, Chandra Ram, says, anyone who wants to change the menu every day has probably never worked in a restaurant. 

While The Bear gets a lot right, it’s still a fictional TV show, so we asked F&W Best New Chef alumni to share their real-life non-negotiables. Much of what they told us were just really good life lessons (“Respect is everything”), while others were pretty specific to their restaurants. (“No brunch.” Heard, chef Jason Vincent!) Here are the real expectations our Best New Chefs set for their kitchens, from cultures of kindness to a carefully curated Spotify playlist. 

Isabel Coss

2023 Best New Chef and pastry chef at Lutèce in Washington, D.C. 

• Take care of the tortilla lady above all else.
• Taste, taste, taste — your palate is a muscle.
• Say hello and goodbye to everybody in the building when you come in and exit. Acknowledge yourself and the work of others.
• Our goals are shared — our work is shared, too.
• Just because it was fresh yesterday doesn’t mean it is fresh today.
• No micro-cilantro.
• Move forward — creativity happens while you are moving.
• Cooks are athletes. Treat your body like one with the right shoes, right tools, and right mind.
• Con amor (with love).

Jason Vincent

2013 Best New Chef and chef/owner of Giant, Chef’s Special Cocktail Bar, and Pizza Matta in Chicago

• If it’s interesting before it’s delicious then we failed.
• Family before restaurant, always.
• No VIPs, PPX, or any of that shit. Everyone is treated the same.
• Even if it isn’t broken, it still needs to be scrutinized. Screws always need to be tightened even if the machine is still working.
• No crème brûlée.
• No brunch.
  

Emmanuel Chavez

2023 Best New Chef and chef/owner of Tatemó in Houston

• We all refer to one another as Chef. This allows each individual to mentally prepare themselves for that role while holding each other accountable.
• All items must be labeled properly with green tape, and tape must be evenly cut with scissors. This attention to detail will carry throughout the day.
• MUSIC at all times. Good day or bad day, we must play music during prep.
• Every team member must be five minutes early before shift. If you’re on time, you are late.
• No drinking or staying up late during service days — it’s important that we all get rest and take care of our bodies and emotional selves. This is a rule I learned playing competitive soccer in my 20s and it’s one that I deeply believe in. On Sundays and Mondays, the team can do as they please, but Wednesday through Saturday everyone is expected to go home and rest for the next day.

Steven Pursley

2023 Best New Chef and chef/owner of Menya Rui in St. Louis

• If it’s not boiling, it’s not hot.
• Ready ramen runs.
• Dull knives don’t touch scallions.
• Greet customers immediately.
• If you see them leave, give thanks. 

Carlo Lamagna

2021 Best New Chef and chef/owner of Magna Kusina in Portland, Oregon

• Perseverance over drive and passion — perseverance is what is going to help you push through when you lose your drive and passion.
• Old school flavor, new school style. The flavors have to hit on an emotional level using modern techniques and plating.
• Deep cultural connection — the food has to be rooted in its history and story.
• Keep it tight, keep it organized. A messy station leads to a messy mind. A clean station leads to a focused mind.
• Same place all the time — this pertains to mise en place and how the station is set. Each ingredient is in the same spot at all times any given day. I want to be able to walk on the station and not have to search for things.  

Katie Button

2015 Best New Chef and chef/owner of Cúrate and La Bodega in Asheville, North Carolina

• Ask for help when you need it.
• Share what’s going on in your life when things are tough. Sharing that you’re struggling with something is better than keeping it inside.
• Don’t be afraid to ask questions.

Ana Castro

2022 Best New Chef and chef/owner of soon-to-be-opened Acamaya in New Orleans

• Acknowledge each other! Always say hi! And check in with each other before starting on the prep list.
• We sit down to eat! No excuses.
• If one person on the team is not set up for service, no one is! It is all of our responsibility to help each other.
• Our nonverbal sign for tabling a conversation for another moment is to grab our left wrist with our right hand. (We modeled this one after The Bear.) 

Justin Pichetrungsi

2022 Best New Chef and chef/owner of Anajak Thai in Los Angeles

• No dairy. Kitchen pushes back on this often but it simply isn’t seen in old Thai recipes, thus I feel it’s out of the vernacular of our cuisine. But more importantly, I personally can’t have dairy, so how will I taste the food? There is a caveat to this rule though — during collaborations we allow the visiting chef to use dairy.
• No Spotify radio stations. The algorithm is the devil and it smells of it. Bad music can really suck the air out of the room. My girlfriend Kelsey’s playlists are carefully curated to the time and tempo of each day of service.
• Don’t think you’re better than a plate of Pad Thai. Guests are more likely to take risks in ordering if they have something comforting on the table.
• Under-seasoned can be more confident than seasoned. Not every dish has to be a palate blaster or have acid and salt — sometimes it’s cool to let an ingredient be an ingredient. 
  

Emily Riddell

2022 Best New Chef and chef/owner of Machine Shop Boulangerie in Philadelphia

• Every step is equally important.
• Both hands are involved in every project.
• You can always be tighter and more efficient.
• Move through your day with purpose.
• Communicate with your teammates. 

Angel Barreto

2021 Best New Chef and chef/owner of Anju in Washington, D.C.

• Connection to the source.
• Flavor and fun.
• Vision wins over vanity.
• No more than six steps for plate up.
  

Gaby Maeda

2021 Best New Chef and chef at Friends and Family in Oakland, California

• Taste everything. This is obvious, but can be missed in a busy kitchen. This is an opportunity to fix problems, adjust seasonings, make decisions, and enjoy what you are doing, ensuring the best quality for our guests. It’s something that should be second nature to anyone who cooks (professionally or at home).
• Consolidate ingredients to the appropriate-sized containers when the opportunity arrives (it saves space, looks tidy, and is a great habit). I encourage cooks to do this immediately so as to not add another task on their “I’ll do this later” mental list.
• Trust your instincts. When you are second guessing something, it’s probably safe to say you are right that it’s wrong.
• Drink water. I love saying this to everyone I’ve worked with. It helps your ability to taste — a dehydrated cook will have a different palate versus a hydrated one.

Katianna Hong

2018 Best New Chef and chef/partner at Yangban in Los Angeles

• Cook from a Korean-American lens.
• Needs to be delicious.
• Inspire and mentor others.
• Instill and create culture.
• Provide opportunities for others.
• Build a team of collaborators.
• Create and contribute to community.
• Control the prep, control the kitchen.
• It’s a marathon, not a sprint.
• Don’t fuck it up.

Aisha Ibrahim

2023 Best New Chef and executive chef of Canlis in Seattle

• Bring that Friday energy — I start every meeting with ‘Welcome to Friday.’
• Respect is everything.
• Focus!
• P’s & T’s (please and thanks yous).
• Move with efficiency.
• Intentionality is key.

Camille Cogswell

2020 Best New Chef and chef/owner of soon-to-be-opened Walnut Family Bakery in Asheville, North Carolina

• Support the community around you if you want it to support you.
• Make food that has heart and brings joy.
• Challenge yourself.
  

Angie Mar

2017 Best New Chef and chef and proprietor of Le B. in New York City

• Pursuit of excellence
• Dedication to constant and continual learning
• There is nothing that is not your job.
• There is no front or back of house — it’s all one team.
• Overwhelming hospitality, to our guests and to each other
• Focus, dedication, kindness, professionalism
• Integrity
• We cook and serve with humility. 
  

Edgar Rico

2023 Best New Chef and chef/co-owner of Nixta Taqueria in Austin, and Sarah Mardanbigi, co-owner and operations

• Be obsessively observant and actively listen.
• Consistency, consistency, consistency.
• No GMO corn.
• Lead with kindness and empathy.
• Empower others.

Ed Szymanski

2023 Best New Chef and chef/owner of Dame and Lord’s in New York City

• Be positive and kind to each other. The restaurant’s success begins and ends with how we treat each other.
• Use the whole product. Don’t be wasteful.
• Respect the seasons. The farmers market should be the biggest source of inspiration.
• Keep it simple — no frippery, no technique just for the sake of it. Don’t showboat, make it delicious.
• Taste, taste, taste. Our recipes are rough guidelines, not exact equations, so let the flavor direct you.

Blake Aguillard and Trey Smith

2021 Best New Chefs and chefs/co-owners of Saint-Germain in New Orleans

• Taste everything you send out to a guest every single time, even if someone else made it...even if I made it.
• Identify issues while there is still time to correct them. Time is your biggest asset. A problem only becomes a problem if you can’t fix it before it reaches a guest.
• If there’s a better way to do something, but it’s more work, we’re doing it. Extra work is not a reason to serve a lesser product.
• Make time to work clean, no matter what is going on.
• Never defend bad food. If a guest says something is wrong, do not get defensive and make excuses why they are wrong. Do your best to look for any truth in what they’re saying so that you can remedy the issue, or even learn from something they point out.
  

Damarr Brown

2022 Best New Chef and executive chef of Virtue and Top This Macaroni & Cheese in Chicago

• Taste everything — always.
• Practice the patience you may one day need.
• If unsure, ask the question.
  

Fermín Nuñez

2021 Best New Chef and chef/owner of Suerte, Este, and Bar Toti in Austin

• When cooking, preparing or plating something, always make it in the way you would want to eat and pay full price for on your day off.
• Do the right thing even when no one is looking.
• Be a team player.
• The most important ingredient is the one you leave out. 

Nando Chang

2023 Best New Chef (with Valerie Chang) and chef/co-owner of Itamae in Miami

• Never slam doors.
• Sharpen your knives.

Caroline Schiff

2022 Best New Chef and chef/owner of untitled diner project

• Always, always use fresh squeezed citrus juices in recipes.
• Everything needs to be made in-house in pastry. Even something like peanut butter.
• Always let ice cream bases chill overnight before churning. Never ever churn on the same day the base is made.
• No shortcuts! 

Diego Galicia and Rico Torres

2017 Best New Chefs and chef/co-owners of Mixtli in San Antonio

• It has to be delicious, first and foremost.
• Harmony is paramount. This is so essential for a kitchen team to thrive. Without harmony and respect nothing is possible.
• We need to be of service to ourselves before we can be of service to our guests.
• If you need help, ask.
• If you want to keep it real, we suggest you keep it moving. Some arguments aren’t worth it.

Rob Rubba

2022 Best New Chef and chef/owner of Oyster, Oyster in Washington, D.C.

• Seasonal, local, and sustainable; no substitutions, no compromises. That’s down to the oil we cook with and the salt we season with.
• One percent better every day. Small improvements every day, be it for our food, service or ourselves. 
• Always be knolling. Stay organized and focused.
• Compost is the final destination. Every ingredient should be maximized or utilized before being discarded, and at worst, it’s composted. 
• Be flexible. Ingredients are like the weather — they change daily, and we must be able to adjust.
• Connect with guests in a genuine manner. Express what interests you about a wine, dish, or ingredient. No fake voices. You have to be relatable.
• And the Oyster Oyster classic (it’s a sign that hangs in our kitchen since day one): ‘Fuck around and find out.’ This opens the door to experiment and try ideas. Be fearless with the reminder that finding out can often be a failure on your way to success. 

Calvin Eng

2022 Best New Chef and chef/owner of Bonnie’s in Brooklyn

• Always follow the checklists (We rely on checklists for everything from prep, ordering, menu changes, onboarding, 86’ing, restocking, and cleaning so nothing is ever missed. We even have a checklist to make sure all other checklists are completed. We take checklists seriously.)
• Fifo [first in is first out] is lifo (EVERYTHING gets fifoed, even if it’s plates or napkins.)
• Respect the dish pit. Keep it neat, keep it organized, keep it clean, and always help the porters when there’s downtime.
• Proper preparation prevents poor performance. Always set yourself and your team up for success.

David Barzelay

2016 Best New Chef and chef/owner of True Laurel, Lazy Bear, and Automat in San Francisco 

• We are hosts of a dinner party, not servants at a dinner party. Be yourself! Treat guests like your friends: give them shit. And give your coworkers shit in front of guests. The best way to make sure they're having fun is to make sure we’re having fun.
• When picking garnishes: snip it, don’t rip it.

Thessa Diadem

2021 Best New Chef and pastry director at The Georgian Hotel in Los Angeles

• Label, date, and cut the tape.
• Taste EVERYTHING.
• Always communicate.
• Stay organized.
• Leave things cleaner than you found them.

Nina Compton

2017 Best New Chef and chef/owner of Compère Lapin and Bywater American Bistro in New Orleans

• Always be prepared.
• Be on time.
• Respect the craft.
• Do your research.
• Be empathetic and patient.

Daisy Ryan

2020 Best New Chef and chef/owner of Companion Hospitality in Los Álamos, California

• Colors and shapes exist in nature — use them.
• It’s just dinner, get over it.
• Beans and broth always.
• You have to look ready to be ready.
• Start with less, you can always add more.
• Never change, always evolve.

Gabrielle Quintoñez-Denton and Greg Denton

2014 Best New Chefs and chef/owners of Ox Restaurant in Portland, Oregon

• Timeliness. We don’t allow tardiness without a call.
• No hazing like towel whipping, throwing away mise, ice in fryer, or making people stand at attention.
• No 86’ing menu items. If we have it in the house, then it’s going to get made.
• Set the stage. Pay attention to ambience and environment (lights, music levels, temperature).
• Detail equipment each time you use it. Constantly wipe everything down.
• No ‘It's not my job’ attitude. If you see it, you need to deal with it or communicate it to someone who will. We are all on the same team.
  

Melissa Miranda

2022 Best New Chef and chef/owner of Musang, Kiilig, and Musangtino’s in Seattle

• Be purposeful.
• Strive to give excellence always.
• Lead with vulnerability.
• Reflect instead of react.
• Work for the purpose for the greater good of the team.
• Always ask questions.
• Collaboration not competition.
• Communicate your needs.
• Move with intention.
• Always taste your food.
  

Ravi Kapur

2016 Best New Chef and chef/owner of Liholiho Yacht Club, Good Good Culture Club, and Olehna Spirit in San Francisco 

Post-pandemic, we implemented core values into our operations — most importantly, care, growth mindset, and empowerment. All that we do should be in service and harmony with these values. So, when we say to cut the tape and not rip it, stack dirty dishes neatly in the dish station, when we choose words like ‘guest director’ instead of ‘host’ and don't segregate ourselves as front and back of the house but rather say ‘kitchen’ and ‘dining room,’ all these behaviors and habits are in harmony with our values.