If a person spreads creamy garlic Boursin cheese into a French omelet before sprinkling potato chips on top, it’s easy to label them as a goddamn genius. (Yes, this is a shoutout to Sydney, played by Ayo Edebiri, from TheBear.)
), don’t cook as much as they assist with the general upkeep of The Bear restaurant. They’re the front-of-house workers—meaning that they work with the servers, the hosts, and the diners rather than the food itself. Their stories aren’t told as much through food itself as they are through the service of shuttling food out to hungry guests.
To a certain extent, constructing desserts with Luca serves as a good distraction for Marcus. But to the same degree, making desserts allows him to fully embrace his life creatively, using food as a way to express himself. Marcus learns how to be precise—then, using that precision, he starts to string his life together. Luca teaches Marcus how to open up in the kitchen; when Marcus heads back to Chicago, he does exactly that.
After she visits Kasama, Avec, Lao Peng You, and other local high-end spots in Chicago, Sydney’s mind is thrown into a whirlwind of creativity, but it’s all a mess. She envisions pasta—tortellini with parmesan. No, orange ravioli with spinach. No,. Suddenly, instead of food, we see what’s going on in Sydney’s mind: a montage of shapes and other bizarre images. So much is happening at once, and she can’t seem to streamline any of it into a dish with any purpose.
We don’t see Tina cook an awful lot compared to the more major characters. She doesn’t have a standalone episode like Marcus and Richie, but her character does get quite a bit of attention in Episode 5, “Pop.” Tina has been sent off to culinary school to refine her skills as The Bear’s sous. She is quieter at school than she is at the restaurant. The place is full of “Sydneys”—i.e., bright-eyed, bushy-tailed chefs who are eager to please and win a job in the culinary world.
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