Hello and welcome to the You're Not Special podcast—where the menu is set and the drama's made to order. This week, Aaron Loman Jack and Dr. Sizzle close out their Bear binge with a full Season 4 breakdown:

• Carmy soul-searching and maybe quitting just after building the damn place.

• Sydney still half-in, half-out (and yes, we're still arguing about her loyalty).

• Richie's redemption arc, wedding-dad vibes, and possibly folding more than napkins with Jessica.

• Marcus finally getting his flowers—literally Food & Wine calling him one of the best new chefs.

• Ebra's side hustle and whether he's building an empire… or just cutting The Bear out of the deal.

• The Great Green Sweater Apology Tour (ClaireBear 2.0).

• Family fights, freezer meltdowns, snow machines in summer, and a walk-in full of secrets.

It's healing, it's chaos, it's characters growing (or not)—and it's us yelling about why Tina still can't hit 3 minutes, why Pete can't catch a break, and why Carmy better not walk away just yet.

Order up! In this episode of You're Not Special, Erin Loman Jeck and Dr. Sizzle sink their teeth into Season 3 of The Bear—the season of chaos, cracked egos, and Carmy's iron-fisted "non-negotiables."

We dish on:

• Servers quitting en masse and the eternal battle of front vs. back of house dysfunction.

• Carmy's descent into menu madness—changing dishes daily, banning repeat ingredients, and blowing $12K on butter like it's Monopoly money.

• Richie's emotional rollercoaster: ex-wife's wedding invite, yelling matches, and moments of accidental wisdom.

• Sydney's indecision and panic spirals—does she even want to be there?

• The sandwich window that somehow keeps the lights on while fine dining bleeds cash.

• Why Uncle Jimmy's mobster math might make more sense than Carmy's culinary dreams.

• And those "non-negotiables": pressed shirts, hygiene checks, no surprises, no fun… oh, and you're not special.

It's loud, it's messy, it's too real. Season 3 proves that running a Michelin-level restaurant isn't just about plating perfection—it's about surviving the mental breakdowns behind the line.

Erin and Dr. Sizzle are back with hats on, hair unwashed, and knives out for The Bear Season 2—the season where fast casual implodes into fine dining fever dreams.

We dig into:

• The $300K-in-tomato-cans discovery and Uncle Jimmy's "sure, here's $800K, don't screw it up" loan.

• Rats, black mold, and the cursed walk-in door that refuses to be fixed (until it eats Carmy alive).

• Carmy catching feelings for Claire while Sydney catches feelings about Carmy catching feelings.

• Richie's Michelin-level glow-up at Ever: from screaming jagoff to polishing forks and quoting Olivia Colman.

• Tina and Ebra at culinary school, Marcus in Copenhagen, and why education = survival in this kitchen.

• The brigade system explained (a.k.a. "organized chaos, but French").

• Why soft launches matter—and why this one implodes into panic, puking, and pipe-smoking line cooks.

• That brutal walk-in meltdown: Carmy's inner demons, Claire's heartbreak, and the sound of tickets printing while your life crumbles.

It's rats, rage, risotto, and redemption (sort of). The Bear Season 2 isn't just about building a restaurant—it's about tearing your soul down to the studs and hoping the inspectors sign off before you collapse.

Erin and Dr. Sizzle are back—SD card corruption be damned—and diving fork-first into The Bear Season 1. From Carmy's descent into deli purgatory, Richie's anime-level rage issues, and Sydney's "here's a binder, fix your life" moment, to THAT ticket-machine-from-hell episode that triggered every chef, line cook, and server on earth.

We cover it all:

• Why Richie belongs in a cartoon (but maybe not a kitchen).

• Sydney's loyalty problem (and risotto crime).

• The unwritten rules of kitchen family dysfunction.

• What a brigade system actually is (and why Carmy needed one yesterday).

• How spaghetti, tomato cans, and a shady stash of cash set the stage for The Bear.

It's loud, it's messy, it's way too real—and it's exactly why we couldn't stop watching.

You like your chefs on a pedestal? We prefer them behind the line, sweating bullets over a broken ticket machine. In this special (and slightly unhinged) episode of You're Not Special, Aaron Loman Jack and the gang crack open the cult of Michelin stars and James Beard Awards—those glitzy, anxiety-inducing badges that have chefs chasing perfection like it's a fix.

We're talking:

• Why the Michelin Guide started as a damn tire company pamphlet

• How anonymous inspectors decide if your food is gold or garbage

• The mental cost of chasing a third star (spoiler: some chefs snap)

• What the fork a James Beard Award really means—and why it matters more

• Who's hoarding the most stars and why you've probably never heard of them

• And why every restaurant crew should get the damn credit—not just the dude with his name on the door

We'll take you from roadside sandwich shops to culinary temples in the clouds, through the grit, the glory, and the absolute gaslighting of the gourmet world. If you've ever wondered who decides if a restaurant is "worth the detour," or if stars are just glittery shackles, this episode's your jam. Bring a napkin—this one gets messy.

And remember: You're not special—unless a dead man's foundation or a French tire company says you are.

What do you get when a TEDx speaker and a firecracker chef walk into a podcast after a 12-hour shift? This episode. Buckle up as Erin and Dr. Sizzle dissect Burnt—Bradley Cooper's sweaty kitchen redemption arc—with the kind of side-splitting, spicy banter that'll leave your spatula curled.

They cover everything from:

• Michelin-star madness and chef rage (read: flying pans and fish apologies)

• Why sous vide isn't a food saver—and what Erin used to think it was

• Escargot vs. hamburger helper: the comfort food identity crisis

• Chef power dynamics, knife nerdiness, and... knife blue balls?

• And how shucking a million oysters might just be the ultimate sobriety program

If you've ever been screamed at in a walk-in, romanticized kitchen life, or just love a good F-bomb-laced laugh, this one's your five-star course. Come for the movie review, stay for the rebel energy.

👉 Rated "Yes, Chef" for explicit language, food nerd tangents, and totally unfiltered storytelling.

What happens when front-of-house meets back-of-house and sparks (or grease fires) fly? In this Year Not Special episode, Erin, Dr. Sizzle, and guest couple Nathan and Heather spill the tea (and maybe some sauce) on what it's really like to date your coworker in the chaotic world of restaurants.

From walk-in flings to fire alarms, meatballs on the ground, and the unforgettable scent of burnt garlic rage — we've got it all. Plus: why shift drinks are basically relationship therapy, how not to clean up after a kitchen fire, and the reason no one wants a "burning sausage" in their life (trust us).

🍻 Come for the romance, stay for the kitchen disasters.

🎧 Warning: Contains salty language, hot takes, and possibly a ghost of a meatball.

Ever wondered what happens when you force a real-life chef to sit through a Netflix food show? Spoiler: it's not inner peace—it's inner rage, garnished with profanity and sprinkled with truth bombs.

In this episode, Erin and Dr. Sizzle dig into the drama (and trauma) of reality cooking shows, from David Chang's flavor fusion face-offs to Gordon Ramsay's rage fests. Erin is here for the chefing vibes and culinary creativity. Dr. Sizzle? He's reluctantly hate-watching and dragging everyone from Fluffy to foodies with glitter nails.

They tackle hard-hitting questions like:

• Is salt a spice or a spiritual experience?

• Why are "home chefs" a culinary crime?

• And is there really no crying in the kitchen, or do we just shove that emotion into the walk-in?

This episode is part roast, part rave, and all real—from burnt potatoes to kitchen PTSD. If you've ever cried over cold fries or judged someone for saying "foodie," you're in good company.

🔪 Bring your appetite and your sarcasm—because we're serving piping hot opinions with a side of sass.

In this unfiltered tribute to Ryan Reynolds, bad tipping, and restaurant PTSD, Erin and Dr. Sizzle dive fork-first into the 2005 cult classic Waiting. Expect a full menu of spicy memories—from hungover brunch shifts and cigarette-stained bar sections, to dick games and the myth of "secret sauce."

They dish on:

• Why 20-something servers are basically feral raccoons with drink tickets

• The true horror of airplane seat "mystery moisture"

• The magical powers of the angry waitress smile

• Why kitchen crews would rather be vulgar than violent (choose your chaos)

• Stanley Tucci's peasant food tour and why it sent Dr. Sizzle into a full-blown wrist-bracelet-fueled rage spiral

• Bonus: A sneak peek into their upcoming "watch-along" series featuring kitchen-themed movies and shows—from culinary disasters to food network fails. Also, unsolicited shade at Guy Fieri. You're welcome.

Come for the food movie breakdown, stay for the "did I pee myself or was that a spilled drink?" moment of self-reflection.

In this supernatural soup of absurdity, Erin, Pants, and Dr. Sizzle take a woo-woo detour into the world of haunted restaurants, ghostly dishwashers, and poltergeist-approved parsley sabotage. From bathroom paper towels that activate themselves mid-pee, to the Great Ghost of Jalapeños who may or may not hate bartenders, this episode has all the vibes of a séance... if the séance was hosted during brunch.

You'll hear:

• A haunted margarita tank room

• A skeptic slowly unraveling

• "The Learning Tube" meets "The Paranormal Mop Squad"

• Why ghosts apparently hate fresh herbs

• And the mystery of the possessed Hollandaise sauce

🌀Bonus topics: vibrating shelves debunking ghost myths, emotional energy fields, and why John Legend has nothing to do with John Lennon (you'll get it when you listen).

🎧 It's creepy, it's hilarious, it's weirdly heartwarming—and like any great ghost story, it ends with a skeptical chef being haunted by a Red Bull-powered paper towel dispenser.

💀 Come for the hauntings, stay for the sass.