15 Kitchen Slang Terms You Might Recognize From ‘The Bear’

The hit series The Bear has brought the unique language of professional kitchens to a broader audience. Fans of the popular Hulu show might catch themselves saying “yes, chef” in everyday conversations. The series has not only captivated viewers unfamiliar with the culinary world but has also earned praise from seasoned chefs.

“The Bear is one of the rare cooking shows or films I’ve truly enjoyed,” says Shawn Matijevich in an interview with Mytour. “It accurately captures the essence of most restaurant environments.” Matijevich, who now leads online culinary arts and food operations at the Institute of Culinary Education, has extensive experience as an executive chef in upscale dining establishments. His expertise in kitchen jargon helped us unravel the meanings behind 15 common slang terms used in professional kitchens, whether you’ve picked them up from The Bear or a past restaurant job.

1. Stage

Stage—pronounced “stahj”—originates from the French word stagiaire, meaning “trainee.” It refers to an internship or apprenticeship in the culinary field. Although unpaid roles are less common in many industries, they remain prevalent in fine dining. “Occasionally, you might get paid, but usually, it’s unpaid work,” Matijevich explains. In some instances, a stage serves as a trial period that could lead to a paid role. It’s also a method for experienced chefs to expand their knowledge in a different kitchen. “If you have some free time and want to enhance your skills or explore new techniques, you might spend a few days working at another restaurant,” Matijevich notes. “However, such opportunities are typically reserved for those already employed in the industry.”

2. Behind

In bustling professional kitchens, behind is a phrase you’ll hear repeatedly. Matijevich explains that it’s a crucial safety measure when moving past someone who might be handling sharp knives, open flames, or hot liquids. “Kitchens are chaotic, with limited space, and everyone is deeply focused on their tasks,” he says. “We tend to over-communicate to ensure everyone knows our position. If you turn around suddenly and collide with someone holding something hot, you could get seriously injured.”

3. Yes, Chef

In some restaurant kitchens, the hierarchy resembles a military structure, and this is mirrored in their language. When a chef speaks to someone in the kitchen, the appropriate reply is yes, chef. This custom is more prevalent in certain kitchens than others. As shown in The Bear, high-end dining chefs often use it instinctively, while cooks in more casual settings might not use it at all.

4. Heard

Heard is another common response to directives in a fast-paced kitchen. It’s not just a mark of respect but also serves a functional role. “Kitchens are noisy, and when someone is deeply focused, their attention is entirely on their task,” Matijevich explains. “They might be listening, but it’s not always clear if they’ve processed what you said, so you need confirmation that your message was received.”

5. All day

The restaurant term all day can be a bit perplexing, as it signifies “right now.” For instance, if a kitchen gets four orders for steak tartare, it means they must prepare four steak tartares all day. This number represents the total quantity of a specific dish the kitchen needs to prepare at that moment during service.

6. Expo

In kitchen jargon, expo can refer to either the expeditor, who ensures orders are correctly executed, or the area where expediting occurs. While not every restaurant requires one, expo stations are crucial in fine dining. As Matijevich explains, this is where dishes are finalized before being served. “For tables with multiple plates, they’re often assembled here—placed on trays to ensure they reach the correct destination. Additionally, finishing touches like garnishes are added at the expo station.”

7. and 8. Pass and Dying on the Pass

Pass is another term for the expediting station. The reason some kitchens call it “the pass” while others use “expo” isn’t entirely clear. “They’re often used interchangeably,” Matijevich explains. “It just depends on the terminology used at a particular restaurant.” The term also appears in a dreaded kitchen phrase: dying on the pass. This expression refers to a dish that’s been sitting too long on the pass, risking becoming cold and unappealing.

9. In the weeds

The expression in the weeds is one that chefs fear. It describes a situation where the kitchen is overwhelmed by incoming orders, leading to a chaotic and stressful service. While no chef wants to end up in the weeds, it’s an unavoidable scenario after spending enough time in the industry.

10. Line

The line is where the cooking takes place, and the individuals working there are known as “line cooks.” This area typically includes ovens, fryers, burners, and various preparation stations. Defining it as a distinct space is crucial for maintaining a safe and efficient kitchen. As Matijevich explains, “This is an area reserved exclusively for cooks. The line is where the action happens, so unless you’re actively cooking, you shouldn’t be there.”

11. Mise en Place

Mise en place, often abbreviated as mise, is the cornerstone of an organized kitchen. Literally meaning “everything in its place,” it refers to the setup where chefs arrange their tools and prepped ingredients for seamless service. However, Matijevich notes that the term has a broader application in many kitchens. “It’s more of a philosophy than just a term,” he says. “Mise en place can mean ensuring every item in the kitchen has a designated spot and must be returned there, as misplacing anything can disrupt the workflow.”

12. À la minute

This term, meaning “in a minute,” also has its roots in French culinary traditions. As the name suggests, à la minute dishes are prepared fresh upon ordering rather than being pre-made. “When you dine at a restaurant, your meal might arrive in 20 minutes, but many dishes require much longer preparation times,” Matijevich explains. While time-intensive items like braised short ribs are cooked ahead of service, other components of the dish are finalized just before serving. This ensures the ingredients are at their freshest and highest quality when presented to the diner.

13. Eighty-six

This is a kitchen term that has made its way into everyday language. When something is “eighty-sixed” in a restaurant, it means it’s removed from the menu or a specific dish. “When calling out an order, you might say ‘burger, eighty-six onions,’ which simply means the customer doesn’t want onions,” Matijevich explains. He also notes that the term isn’t limited to food. “We also use it when dismissing an employee. We say we ‘eighty-six’ them because they’re no longer part of the team.”

14. Fire

When a chef shouts “fire” in the kitchen, it’s usually not an emergency. If a dish is ready to be fired, it means the line cook should begin preparing it immediately. The timing of firing orders is critical for ensuring a seamless dining experience.

15. On the Fly

The term on the fly is widely recognized even outside the culinary world. In a professional kitchen, it signals the need to speed up the cooking process. When a dish must be served immediately, a chef might instruct their line cook to prepare it “on the fly.”