¯\_(ツ)_/¯

it's not the worst thing in the world, but almost every single time I go to a museum, I end up getting a tour that I don't know how to escape. and not after seeking anything out. it happens to me alone and it happens when I have friends with me who then get taken along for the ride, too.

jester:

With capitalist health insurance, you pay for other people's healthcare AND rich people's profits.

“Beware of bitches with little notebooks.”   ↳  the original beef of chicagoland + favorite staff dynamics ↬ sydney & tina

carmy is going to leave the restaurant industry. we see time and time again that carmy is not happy in the industry, and maybe never has been. he’s traumatized by the fancy restaurant he worked at. he wanted to work at the beef, but only to be with mikey. he took over the beef because he (felt he) owed it to michael — and because he had the skills — not out of some great love of cooking. he only got to his level of skill out of a self-professed “fuck you” to mikey! carmy’s not happy. “this shit’s not fun for me,” he says to richie. make no mistake — he’s really, really good at it. but he’s not happy. the industry brings out the worst version of him, every single time. the stress of the kitchen turns him into the bear from the 1x01 opening, into his mother.

contrast this with syd and richie, tina, even marcus. even under stress, even with everyone yelling at each other, the kitchen brings out the best in them. they’ve improved their skill levels because they feel they owe it to themselves. richie thrives under the pressure of being a concierge, he’s a new man, he wears suits now. tina is a transformed person because she’s begun to believe in herself (and knows others believe in her). marcus (although thwarted by his own hyper-focus sometimes) delights in the craft of being a pâtissier, creates spectacular, thoughtful dishes — he flourishes.

and sydney. sydney, under stress, opening night, is throwing up in the bushes, like we know carmy did in a job that was Bad for him. but it’s not the stress of the job per se that’s getting to syd, but the pressure she’s put on herself to do well enough that her dad will see the bear as she sees it — her very own place in the industry she loves above all else, a place to practice her beloved craft, to take care of people, to pour everything she has into this one thing. it’s not the job making her physically sick, like it did carmy, it’s the pressure of showing how much she loves the job, of her dad thinking she’s doing well enough to deserve to love and devote herself to it as much as she is. and in the kitchen, under pressure, with carmy locked in the fridge, syd doesn’t panic, doesn’t yell and scream — not really. she collaborates with richie, delegates as necessary, steps up — and leads. she shines.

carmy as a chef is doing what he’s good at, performing the skills he’s cultivated. it might be the only thing he feels he’s good at. it’s all he’s ever really known. but it’s not healthy. it’s killing him. it’s ruining his relationships with everyone important to him. he needs to get out.

i predict that sydney and richie will take over the bear. probably with nat’s help behind the scenes. they love it. it gives them purpose. it makes them thrive.

and carmy… will go to visual arts school. (or simply become an artist. do people still do art school these days? if so… like… he could do worse than SAIC)

i don’t think the show has been dropping all these references to carmy’s artistic talent for no reason. the pants he designed (thom browne’s!), the drawings of claire they mention and then flash during his panic attack, the speculative drawing of the bear he gifts michael in 2x06, and the menu drawings that sydney gushes over. the painting he hates that’s hung in the restaurant? could you do a better one, carm?? in the future, will that get replaced with one of yours, carm??? his artistic talent is lingered on too much to not be indicating something about what carmy really loves. a talent he innately has but doesn’t seem to realize the depth of. what he’d spend his time doing absently before he got caught up in the rat race of the restaurant industry. he talks about art like it’s something he’s compelled to do, like it’s something he loses himself in. a flow state.