Like … why does n’t he just do this alternatively ?
If you watched the latest season ofThe Bear, you might have noticedCarmy(played byJeremy Allen White) cleaning the floors every night after closing the restaurant. But instead of using a mop, he — and the rest of the staff — choose to clean on their hands and knees.
According toChef Musashi Osaki,on hisshared Instagram accountwith his partner Jasmine Stoy, there seems to be a practical reason why this habit is practiced in some of the best restaurants in the world.
In a recentReel, Jasmine started by saying that when they posted the"day in a life" videoof Musashi’s work day at the restaurant, where he and his coworkers cleaned the kitchen floors on their hands and knees, a lot of people asked, “Why can’t they just use a mop?” She continued by saying, “…but there’s a reason.”
Chef Musashi explained that there are two major reasons why chefs do this every night: “One, I think it’s more practical,” he began. “You’re able to spot all the grime and debris on the floor if you’re closer to it. Also, when you’re working, you’re conscious that you’re going to be cleaning the floors later on your hands and knees. So it just forces you to work cleaner.”
Then, Chef Musashi goes into the second reason: “This is more philosophical. I think you’re able to spot smudges and imperfections on the plate if you’re able to spot them on the floor. This translates into cleaner plates and a better product at the door,” he said.
“I don’t really know another restaurant that does this besides one in Japan that I’ve heard, but I think it makes a lot of sense,” he added.
He goes on to say that it was great seeing those clips inThe Bear.“I definitely resonated with that scene,” he explained.
After Musashi and Jasmine posted the Reel, a lot of people provided their thoughts.
One person said they loved this method because a lot of people in India also clean their floors this way.
While another person said that they don’t know if they believe in finding meaning behind the method.
Even other people who worked in restaurants provided their own experiences, like this person who worked in Japan.
And this person who worked inFrance.
However, ChefAlex BelewfromHell’s Kitchenbelives in letting chefs be chefs.
