General Discussion

…though I think that was more of a Colette being tsundere rather than the reality of kitchens.

Yeah, the Angry Chef is an archetype, and there are even still plenty who subscribe to that, but in the last 15 or so years there's been a major and significant movement towards not being an abusive asshole.

But all that changes here is her attitude, not what she's talking about.

Scene by scene breakdown, but without times (I'm not that dedicated lol)

First and foremost, as a 30-year industry vet, "KEEP YOUR STATION CLEAR" hits me in my bones. I always say to my larval cooks "The condition of your station is a reflection of the condition of your mind. Cluttered station, cluttered mind. Keep it all clear." If you've worked in kitchens and don't agree with that…okay, I will say you're wrong there.

"Hands and arms in…the mark of a chef, dirty apron, clean sleeves."
I do wash my jackets once a week just because, but I could probably wash them once a year and have them be clean. My aprons, on the other hand…there's a reason I wear black, and have one for every day of the week.

"It was his job to be unexpected, it was our job to follow the recipe."
Yeah, 'nuff said.

"How do you tell how good bread is without tasting it?[…]the sound. The crust, listen!"
Okay, yeah, non-chef but given that I work at one of the best bakeries in the country…yes. A baguette baked that day will crackle, a day old will not.

And after that, the second half…it's so very very true we are all a bunch of misfits. Failed circus performers, thieves, international swindlers…and we all escaped by cooking.

Shit, Anthony Bourdain called it the best culinary film ever: https://brobible.com/culture/article/anthony-bourdains-favorite-food-movie-ratatouille/

I understand it may not meet your expectations of what the culinary world should be, but it is by far the most accurate representation of what the culinary world is.