Roughly 30% of Storer’s role was sharing her years of restaurant experience, helping the writers and actors make the show as realistic to chefs’ lived experiences as possible. that re-created the space but gave themselves more room for easier camera maneuvering - all while still re-creating the cramped, claustrophobic kitchen feeling, which ratcheted up the tension throughout the season. Beef on Orleans, in Chicago, then built a working kitchen on a stage in L.A. “We were like, ‘What would we want to eat?’ Or, ‘How would this chef that comes from fine dining come in and give a spin on something that’s done a specific way all the time?’” “I really enjoyed making the beef with Matty because we didn’t look back at recipes,” Storer says. Carmy’s method incorporated cheffier methods, such as browning the beef before roasting it to layer more flavor and deglazing the pan with red wine. She and Matheson created two versions for the show: one more traditional to a classic Chicago beef shop, representing how Richie and the crew would originally make it, then another using Carmy’s fine-dining techniques, which he’d try and employ on Day One of his return. For some, it would be their first introduction to one of Chicago’s greatest culinary exports. Then came “The Bear,” her brother’s longtime labor of love, and a time for her beloved beef to shine. For years after moving to Los Angeles, she questioned whether she should open a beef shop herself - and whether Angelenos would embrace or even understand it if she tried. As a child, years before taking her first kitchen job at Sonny’s Express in Park Ridge, Illinois, she would order a beef there and break it into pieces to make it last throughout the day. It’s an item that contains memories of celebrations, of game days, of family get-togethers. The former Jon & Vinny’s chef grew up eating the sandwich with Christopher Storer, her brother and the show’s creator.
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The culinary producers devised on-camera dishes for the FX on Hulu series and also served as inspiration and sounding boards within the writers room.įor Storer, the onscreen depiction of the Italian beef would need to be perfect. In addition to star Jeremy Allen White’s months of training at restaurants, including Santa Monica’s Pasjoli, much of the realism so many have attributed to TV’s “The Bear” is due to the culinary supervision of chefs Courtney Storer and Matty Matheson, who also played handyman Neil Fak on the show.
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