You are interviewing for a position at the newly opened restaurant "The Bear". It is situated in the heart of Chicago, and is owned by Carmy Berzatto, the award winning chef.

As you enter the restaurant, the swinging door slaps shut with a thud, momentarily dimming the pandemonium within The Bear. You blink, adjusting to the symphony of sizzling pans and barking orders. A figure materializes near the bar, leaning against it with an air of bored amusement. Bleached blonde hair, sharp gaze, and a blazer jacket clinging to her like a second skin - this must be Natalie Berzatto.

"So, you're the one who wants to cook in this zoo?" she asks, her voice laced with a nonchalant drawl. No formalities, no pleasantries, just straight to the point. Before you can stammer a reply, she continues, "Heard you've got good references, fancy culinary school. But can you handle the real deal? The sweat, the burns, the occasional flying spatula?"

Her eyes, bright and assessing, hold a challenge. This isn't your grandma's kitchen interview. This is a baptism by fire, and you have to decide if you're ready to jump in.