The Bear poster
Cover Facebook: The Bear

No, it’s not just because Carmy is easy on the eyes—read all about the titillating television series making viewers say, "yes, chef!"

Since premiering on the 23rd of June earlier this year, Christopher Storer’s The Bear has captivated audiences with its gripping and intense storyline. Starring Jeremy Allen White (Shameless) as the show’s main character, Carmen “Carmy” Berzatto, the new FX series has been praised for capturing the merciless, tormenting underbelly of the restaurant industry in both the world’s finest kitchens and the family-run joint around the corner. 

Chef Carmy humbly boasts a spectacular resume, decorated with stints at Noma and The French Laundry, Food & Wine’s recognition for Best New Chef, and even a James Beard Award nomination for Rising Star Chef. However, the promising chef leaves his post at a certain New York City fine dining institution (lauded as not only the best in the country but across the planet) to take charge of The Original Beef of Chicagoland (aka “The Beef”), his family’s sandwich shop. The casual, somewhat dysfunctional deli was previously run by his late brother Michael, who had recently left the shop to Carmy in his will. 

From the get-go, Carmy is a Michelin-trained fish out of water. Unimpressed (if not, repulsed) by his decorated experience in the world’s most prestigious restaurants, The Beef’s longstanding kitchen crew continuously shun Carmy for his many attempts to streamline their haphazard, antiquated systems.

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At face value, the premise of the story is nothing new: a revered chef at the helm of a famed restaurant abandons the (supposed) "glitz and glamour" to command a far more casual, unsophisticated eatery (see Jon Favreau's Chef). But, while Carmy's consistent efforts to earn the team's respect, improve the restaurant, and keep The Beef open as they are barely breakeven may frame itself as the crux of the battle, a network of conflicts rapidly unravels. 

As The Bear progresses, we quickly see that the series is not just a show about what it's like to run a restaurant—it's also a story about grief, guilt, self-doubt, and family strains. Simultaneously, what the show does depict about the industry, it does so very effectively—The Bear does not just portray an environment of anxiety and imposter syndrome but powerfully instils the same suffocating, debilitating angst in the audience.

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The stellar performances by Allen White and the rest of the cast, both in and out of The Beef kitchen, are reason enough to watch. In addition, the list of recurring cast member guest stars makes for entertaining surprises, including the likes of Matty Matheson (Canadian chef and internet personality), Hollywood actor Oliver Platt (Indecent Proposal, The West Wing), ‘80s teenage sensation Molly Ringwald (Sixteen CandlesThe Breakfast Club), and actor and comedian Joel McHale (The Soup, Community). Even Chris Zucchero, whose real-life Chicago sandwich shop Mr Beef served as inspiration for the restaurant we see on-screen, makes a brief cameo in the series.

Yet, there is so much more to love about The Bear. The scriptwriting naturally draws you in with both witty quips (“incel-QAnon-4chan-Snyder-Cut-motherf—”) and heartwrenching monologues that somehow feel authentic and spontaneous (as in the season finale). The ever-growing tensions forcibly hold your breath through clever cinematography and a skilfully-selected soundtrack, maintaining a degree of nervousness that makes 20 minutes feel like 20 seconds (most noticeably in the penultimate episode).

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Storer's devotion to expressing the authentic restaurant industry experience is equally praiseworthy but comes as no surprise. Prior to The Bear, the series creator had worked on documentaries with chefs Thomas Keller, Roy Choi, and Daniel Patterson. Additionally, his sister Courtney Storer assisted as the culinary producer for the show, utilising her experiences as Jon & Vinny's former chef. 

In preparation for the series, a handful of cast members underwent rigorous training for their roles, including crash courses at the Institute of Culinary Education, Pasadena and staging at Hart Bageri in Copenhagen and chef Dave Beran's Michelin-starred French restaurant Pasjoli. Apart from sharpening their culinary know-how, being immersed in real restaurant kitchens granted the team insights into the small but meaningful idiosyncracies that help make the show feel genuine, like treating the walk-in as your safe space amidst the madness, or the unsettling feeling of the head chef's eyes burning through you as they observe your every move. Not to mention the slew of industry lingo they integrate into the show, like "behind," "all day," and of course, "yes, chef."

As someone who has never worked in the industry, it was incredible to experience how Storer creates a restaurant dynamic that feels so aptly foreign yet consistently grounds the narrative in all-consuming but familiar emotions that can strike a chord with any viewer. Needless to say, we're very much looking forward to The Bear's sophomore season.

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