The Bear's culinary producer, Courtney Storer, on training actors like chefs and how she helped Ayo Edebiri make the “most delicious, crunchy, elevated” omelet.
Oh, my God, one hundred percent. I would say from a young age, my first love was restaurants. I was so excited at the idea of going out to eat and I have these very visceral memories around food. And as you see in, a lot of that stems from our family. We grew up in a big Italian family at first, and then it kind of blew up. There was a lot of estrangement and a lot of mental illness and addiction issues. That kind of led me to psychology. I wanted to understand what was going on in my family.
But right alongside that was this beating heart of wanting to understand restaurants better. I just found that there was a time in my life where I was like, I can actually combine the two and use my understanding of human resources and psychology to better the environments that I was entering in kitchens.
Along that journey I saw a lot of what not to do in kitchens. I was like, whoa, I’m never gonna lose my cool that way, ’cause that doesn’t feel good for me. I had this little arsenal of information that I was like, when the time is right, I will apply it. The timing kind of came into place when I was like, okay, I can actually reuse all the psychology information and subtly prepare a team.
All the time. It’s in my bones, I can't let go of it. Even when we were filming, I was in my element. You're looking at building a restaurant—I was with the actors elbow-to-elbow in those scenes, especially episodes nine and 10. You can't escape it. I'm a magnet to it. I will always crave it. I don't forever see that that part of myself is gone, I'm just using it in different ways now.We provided the cast with knife kits that were very curated.
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