If you’ve been watching the latest season of “The Bear,” you might have noticed a peculiar cleaning ritual: Carmy, played by Jeremy Allen White, and the rest of the staff scrub the floors on their hands and knees every night after closing. While some might think this is just a quirky detail, it turns out there’s a real-world reason behind this practice, as explained by Chef Musashi Osaki, a renowned chef with a shared Instagram account with his partner, Jasmine Stoy.
In a recent Instagram Reel, Jasmine addresses the common question: “Why can’t they just use a mop?” She reveals that there’s a practical and philosophical reason behind this seemingly unusual method.
Chef Musashi explains that the hands-and-knees approach provides a closer inspection of the floor, allowing chefs to spot even the smallest bits of grime and debris. He also emphasizes that this cleaning method encourages cleaner working habits throughout the day, knowing they’ll be meticulously cleaning the floors later.
The philosophical aspect lies in the idea that a closer examination of the floor translates to a higher level of attention to detail when preparing dishes. If chefs are meticulous about the cleanliness of the floor, they’re likely to be equally meticulous when plating food, resulting in a superior product.
While this practice might seem unique, Chef Musashi points out that it’s common in certain high-end restaurants, particularly in Japan. He finds it particularly resonating with the scene in “The Bear” and believes it reflects a dedication to quality and cleanliness that goes beyond simply using a mop.
The Instagram Reel sparked a discussion among viewers, with some sharing their own experiences with this cleaning method, particularly in cultures where cleaning floors on hands and knees is a common practice. Others, however, expressed skepticism or questioned the meaning behind it.
Ultimately, this method is a testament to the dedication and attention to detail that some chefs prioritize in their pursuit of the best possible culinary experience. Whether you agree with Chef Musashi’s reasoning or not, it’s certainly a fascinating insight into the world of high-end restaurants and the philosophy behind their practices.
