《熊家餐館第一季》劇情介紹
《熊家餐館第一季》是由克里斯托弗·斯托勒,喬安娜·卡洛執導，克里斯托弗·斯托勒,索菲亞·列維茨基-韋茲,凱倫·約瑟夫·愛(ài)德考克,凱瑟琳·謝蒂娜,雷內·古布編劇，杰瑞米·艾倫·懷特,艾邦·摩斯-巴克等明星主演的劇情,電視劇。
《熊家餐館》第一季是一個(gè)關(guān)于家族傳統和創(chuàng )新的故事。故事的主人公Carmy是一個(gè)年輕的廚師，她決定回到芝加哥經(jīng)營(yíng)家族的三明治店。然而，她面臨著(zhù)家族成員對她改變傳統菜單的不理解和抵觸。盡管如此，Carmy堅信通過(guò)創(chuàng )新和改進(jìn)，可以吸引更多的年輕顧客。在故事中，Carmy結識了一群熱愛(ài)美食和創(chuàng )意的年輕人，他們一起研究、嘗試各種新鮮的食材和獨特的配方，為熊家餐館的菜單注入了新的靈感和活力。他們的創(chuàng )新菜單受到了顧客們的喜愛(ài)，生意也逐漸興旺起來(lái)。然而，Carmy也面臨著(zhù)來(lái)自競爭對手的挑戰。在芝加哥這個(gè)美食之都，有許多其他餐館也在不斷創(chuàng )新和改進(jìn)。為了在競爭中脫穎而出，Carmy必須不斷提升自己的烹飪技巧和創(chuàng )意，同時(shí)也要找到熊家餐館的獨特之處，讓顧客們記住她們的味道。在第一季的結尾，Carmy和她的團隊成功地為熊家餐館帶來(lái)了新的活力和創(chuàng )意。然而，這只是一個(gè)開(kāi)始，Carmy知道她還有很長(cháng)的路要走，她將繼續努力，為熊家餐館帶來(lái)更多的驚喜和美味。
《熊家餐館第一季》別名：大熊餐廳，于2022-06-23在天空視頻首播，制片國家/地區為美國，單集時(shí)長(cháng)30分鐘，總集數8集，語(yǔ)言對白英語(yǔ)，最新?tīng)顟B(tài)全8集。該電視劇評分8.5分，評分人數7336人。
《熊家餐館第一季》演員表
《熊家餐館第一季》評論
同類(lèi)型電視劇
- 連載至4集/共19集
暗潮緝兇
陳建斌,陳若軒,李溪芮
《熊家餐館第一季》影評
轉載一個(gè)廚房常用詞解釋?zhuān)。?/h3>這部電視劇以熊家餐館為背景，講述了年輕廚師Carmy回到家族經(jīng)營(yíng)的餐館并振興生意的故事。劇中展現了他將傳統家族三明治與現代餐飲文化相結合的創(chuàng )意，以及面對各種挑戰和困難時(shí)的堅持和努力。劇情扣人心弦，同時(shí)還展示了芝加哥的獨特魅力。角色形象豐滿(mǎn)而鮮活，每個(gè)人物都有自己的故事和成長(cháng)軌跡。整體而言，這部電視劇充滿(mǎn)溫情和創(chuàng )意，傳遞了家族、友情和夢(mèng)想的力量。無(wú)論是美食愛(ài)好者還是家庭觀(guān)眾，都能從中找到共鳴和啟發(fā)。期待接下來(lái)的劇集能夠繼續帶給觀(guān)眾更多的驚喜和感動(dòng)。
原文參見(jiàn)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.
這篇影評有劇透
這部電視劇以熊家餐館為背景，講述了年輕廚師Carmy回到家族經(jīng)營(yíng)的餐館并振興生意的故事。劇中展現了他將傳統家族三明治與現代餐飲文化相結合的創(chuàng )意，以及面對各種挑戰和困難時(shí)的堅持和努力。劇情扣人心弦，同時(shí)還展示了芝加哥的獨特魅力。角色形象豐滿(mǎn)而鮮活，每個(gè)人物都有自己的故事和成長(cháng)軌跡。整體而言，這部電視劇充滿(mǎn)溫情和創(chuàng )意，傳遞了家族、友情和夢(mèng)想的力量。無(wú)論是美食愛(ài)好者還是家庭觀(guān)眾，都能從中找到共鳴和啟發(fā)。期待接下來(lái)的劇集能夠繼續帶給觀(guān)眾更多的驚喜和感動(dòng)。
原文參見(jiàn)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.
這篇影評有劇透
