It'll come as no surprise that chef and television presenter Mark Moriarty has watched The Bear and found it to be "very accurate". Speaking to him over the phone, it sounds like it reminded him of an extraordinary time in his own life.
"I think what it gets across is when it comes to running restaurants, particularly at a very high-end scale, cooking is the easy part", he said, noting that the show - and the job - is more about "managing people, managing emotions, managing finances, logistics, organising, and handiwork, dealing with plumbers, dealing with insurance, dealing with contracts, rostering, budgeting".
So you can imagine how exciting it is for the celebrated chef to get back to food and creating delicious dishes with it.
Moriarty is back for his fifth season of sharing chef-worthy tips and tricks in homely, comforting and delicious meals. This time, Off Duty Chef: Bringing It Home sees him return to Ventry in Co Kerry, where his parents have retired to and where the family spent almost all of their non-school or work time together.
After four seasons sharing recipes, Moriarty wanted to bring "a little bit more sense of place, a bit more personality of who I am".
"We did great shows so far, with just me cooking in the kitchen. I wanted to give a bit more of a view into my life and obviously showing off a beautiful part of Ireland."
Although he's stepping further and further into TV presenting, finding a natural ability to share advice and techniques in accessible ways, he hasn't lost any of his touch when it comes to fine dining.
"You do miss the buzz and the teamwork element of being part of a high-end kitchen that's striving to achieve a certain goal", he tells me, before adding: "What I don't miss is peeling my face off the pillow on Sunday morning after doing 80 hours."
"From a presenting point of view, it's definitely a very specific skill, which is very little to do with working in professional kitchens", he said. "I think the magic of a chef is communicating in a way that doesn't come across as arrogant. It's just I'm talking about my passion and I want people to learn something from it without I suppose being too high brow or talking down to anyone. And I think people have related to that."
Among his heroes, he said, was Heston Blumenthal, the three-Michelin-starred chef renowned for his blending of gastronomy and science. For Moriarty, however, it was Blumenthal's ability to share his visions that inspired him.
"What really struck me was, he could still communicate, really simply. And my parents would watch with me and they were interested in it because he was talking their language."
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He added: "I suppose my USP has always been don't just tell people what you're doing. Tell them what you're doing and explain why. Because then it's very much more interesting for the viewer."
His parents have played a key role in his journey, so it's no surprise why he wanted to centre them in this new series. He noted how supportive they always were of his ambitions.
"To be honest, at 16, when I told them I was going to be a chef, I don't know if I had kids and they turned around [and said the same], I'd be saying I'd be overjoyed because I know the lifestyle it is, and the tough hours. They were very supportive in my interest.
"So not saying it has come full circle because I have plenty more to do, but it's a nice milestone to be able to shoot this series with them in their home and in a place that's so dear to all of us."
Moriarty says his love for food begin fishing with his family in Ventry, where he would also go on to get his first job in a professional kitchen in The Chart House in Dingle. "We would always have a small inshore fishing boat, so that's where my interest in food kicked off. I was obsessed with fishing."
Aside from the fresh produce available in that part of the country, Moriarty also highlighted how the weather plays a unique role in the food. "The storms in the winter create very, very salty air, which then seasons the grass. And then you have highly seasoned lamb, highly seasoned sheep", he said.
"Apart from that, it's a very romantic location. It's beautiful."
Watch Off Duty Chef: Bringing It Home Wednesday on RTE One at 8:30pm.
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