The Bear Season 2 stars Carmy’s white T – Toronto chefs discuss

A frenetic dramedy about a struggling Chicago restaurant, “The Bear” has many charms. His extreme close-ups, for instance, which penetrate the space of a side of cured meat and shine Jeremy Allen White’s stubble cheek with impunity; his effortless somersaults from deep pathos to high comedy faster than a scorch can turn into a burn; the idiosyncratic four-dimensional characters, drawn with as much tenderness as slowly cooked roast beef. Yes, the meat metaphors are now (properly) done.

But you can’t talk about “The Bear” without paying homage to one of its central, if largely unsung, characters. We’re referring, of course, to the impeccably fitted white T-shirts worn by White as Chef Carmy, which the show’s costume designers have said are old-fashioned loopwheel cotton T-shirts from German basics brand Merz B. Schwanen . Despite the abundance of tomato juices in the kitchen, Carmy’s white T-shirts somehow manage to stay as pristine and pure as his dream of transforming his late brother’s dip into a food destination to rival with the Michelin star kitchens in which he trained.

“The Bear” season two drops on Disney Plus July 19 (bonjour, Luca, the Hot Pastry Chef) and it got us thinking: What are the stylish chefs wearing at our own town’s restaurants to get them through a stressful shift? to lead? How do they balance function and fashion when it’s hot? And how do they keep their whites as pristine as Carmy’s T-shirt?

Hands! Here’s what they had to say.

Taylor McMeekin, Drake Hotel

Toronto’s new chef, loyal to the Drake Hotel, is very picky when it comes to his aprons.

“I’ve tried a lot of apron companies and I’ve had a few that I found in awkward places or twisted easily,” says Taylor McMeekin. After much trial and error, he found his Holy Grail brand, Search & Rescue. “I’ve been wearing their aprons for almost ten years. They are durable and I like the cut.

He is equally passionate about his favorite kitchen shoe, the Birkenstock Bostons. “I’ve always worn them in the kitchen,” says McMeekin. “They save my back when I stand for a long time, have a classic look and are easy to remove if necessary.” They are actually the first piece of uniform he would recommend to someone starting their kitchen career. “The cheap rubber ones are a good start. They are easy to clean and durable.”

When it comes to his requisite white chef’s jackets, McMeekin is loyal to the short-sleeved ones from Bragard, a classic French uniform brand, calling them “light and breathable.” The finishing touch: his signature eyeglass frame, either a Tom Ford or Ray-Bans pair.

And when he’s not in the kitchen, his uniform is just as precise. “You’ll find me in a black band t-shirt, Vans Old Skool All Blacks, and white athletic socks.”

Nuit Regular, Kiin, Pai, Sukhothai, Selva

Nuit Regular, co-owner of four restaurants in Toronto, is a study in style contrasts. Outside of the kitchen, she’s all about playful, colorful looks. “I have a very bohemian style,” she says. “In the summer I like to wear long, flowy dresses and skirts and in the fall I like kimono-style shawls.”

At work, however, she is much more reserved. “In the kitchen I am dressed very simply and comfortably; it is a very basic look that I will always wear, with the exception of my headscarf.”

Regular started wearing colorful Thai headscarves as a practical way to keep her hair out of her face while cooking – a chef’s hat didn’t feel right. “I remembered my ancestors wrapping their hair in these long, colored scarves, so I started doing that,” she says. “It also makes me feel closer to my ancestors and my Thai culture, knowing that they wrapped their hair that way. When I cook in the kitchen, it almost feels like my ancestors are watching over me.”

Steel-toed boots are also a must. “I feel safe in the kitchen when I wear them,” she explains. “If sharp knives or hot food accidentally fall on the floor, I know my toes are safe!”

While she wears a Thai-inspired chef’s jacket on special occasions, Regular chooses to wear a basic uniform sourced from Chef Works most days. “I tried to wear a traditional outfit from Thailand in the kitchen, but it didn’t work. I felt like it was too much of a distraction, and my team felt more relaxed and casual, like we weren’t at work,” she says. “While, when I switched to my chef jacket, I was back to business as usual.”

Mikey Kim, Milou

Whether he’s prepping plates at the ultra-buzzy Milou or off duty, chances are your Mikey Kim is wearing a baseball cap. “It’s just my thing,” says Kim, who cites the TK as his current hat of choice. “I wear a cap to prevent hair from getting into the food, but I also wear it outside of work.”

Invariably you will also find him in Dickies trousers. “They’re wide enough to allow for movement and they’re super durable,” he says. “They last forever before cracking.”

While he often wears white pants — “I’m extra” — Kim recommends the familiar combination of short-sleeved white chefs, black apron, and dark pants to stay relatively presentable in the kitchen. In the case of a rogue stain, he uses a mixture of equal parts vinegar and detergent, left on for five minutes, then scrubbed off. “If the stain remains, dissolve half a cup of baking soda in hot water and let it soak for five minutes,” he says. “This should remove most stains.”

Kim’s streetwear-leaning aesthetic means his shoes of choice are Vans or Nikes, but he never wears street shoes in the kitchen. “Sometimes there’s accidental spills or grease and the floors can get dangerously slippery,” he says. “Always try to wear shoes with non-slip soles.” He likes the Birkenstock Tokio Super Grip.

“I can’t stress enough how important shoes are,” he concludes. “As chefs, we are on our feet day and night, and the feet are where all the problems begin. Your feet will determine the longevity and quality of your career, so take good care of them!”

Kyle Rindinella, Ristorante Sociale

Carmy may be famous for his kitchen T-shirt, but Kyle Rindinella just isn’t a fan.

“I always thought the bib neckline would irritate me (with a T-shirt), so I always go for something with a collar,” says the executive chef of new King West eatery Ristorante Sociale, a sister spot of Enoteca Social.

When Rindinella is in the kitchen, expect to find him in a mechanic’s shirt or an industry favorite Chef Works chef’s jacket. “They have great ventilation on the sides that fit great,” says Rindinella, who goes to great lengths to keep things breezy at work. “I look for pieces that have good airflow and feel good for 12 hours.”

Pieces that fit that criteria include Uniqlo’s black jeans (they have the perfect amount of give); white leather Birkenstocks (“not just the most comfortable shoes I’ve found, they always strike up a conversation when they’re all white”); and two tried-and-true apron styles: a blue denim number from author and chef Christine Flynn, and Blunt Roll versions he’s had forever.

However, when working on the dining room floor, Rindinella likes to dress up a bit. “I find myself drawn to wearing collared shirts, a tie, and a blazer,” he says. “Usually with something fun like a farfalle pasta-shaped gold pin.”

When it comes to its stain-vs-white tips, Rindinella has a firm recommendation: Linda, an Italian laundry soap. “It’s my go-to helper for getting stains out of everything,” he says. “Whether I’m working in the kitchen or working the floor at the service, the Linda bar helps remove any stain and it’s very affordable!”

Umberto Aceto, Coins

One word guides every choice Umberto Aceto makes when dressing for work: freedom. “Being unlimited is essential in the kitchen, making sure you can move quickly and efficiently,” says the brand new chef of the fun spot in downtown Petty Cash.

An integral part of this are “well-fitting” chef’s jackets with short sleeves and a ventilated back. On weekdays he likes a white Chef’s Warehouse coat, while on Saturdays he wears a more casual navy blue button-down. “The only piece that overlaps is my black Rag & Bone bootcut jeans,” he says. “They switch so easily from a shift to a night out on the town after work.”

Although he has his uniform down now, he had a memorable faux pas early in his career. “I tried to wear charcoal gray suede boots during my first week at Buca and my chef de cuisine said, ‘This is not a fashion show,'” he recalls. Today you can find him in his trusty Blundstone boots, loved for their ankle support.

As for his advice for keeping Chef Carmy’s whites spotless: “Petty Cash pizza sauce, blood or gravy – just hit it with Tide to Go ASAP. Acting quickly is part of the process of getting the results you want,” he says. If that does not work? Outsource it, as most kitchens do when it comes to their uniforms. “Trust your linen service,” says Aceto. “They can get stains out better than we can.”

Sarah Laing is a Toronto-based freelance contributor for The Kit and the Star, writing about celebrities and culture. Follow her on Twitter: @sarahjanelaing

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