Behind the Scenes of The Bear Kitchen

The Bear’s realism owes much to its culinary producer, Courtney Storer, who has shaped the show’s food from its first season.

From kitchen apprentices to TV set

Storer began working in restaurants at age 15, first as a server before attending the International Culinary Center in California. After training in Paris at Verjus and later at Los Angeles spots Animal and Jon Vinny’s, she joined her brother Christopher’s project when the script about a Chicago sandwich shop evolved into the FX series.

“Soon enough, [Christopher] said, ‘Can you talk to the writers’ room? What if you came on set?’ ” she recalled, adding that she agreed “yesterday.” Her role started with consulting writers on kitchen operations, then expanded to creating dishes that function as narrative elements. “The food has to feel like a character,” she explained.

Actors received hands‑on training in her backyard kitchen, practicing techniques from breaking down fish to perfecting omelets. She emphasized repetition, noting that confidence for chefs builds through repeated drills, a principle applied to the cast.

Signature dishes and their meaning

One memorable plate is the Boursin omelet that Sydney (Ayo Edebiri) prepares for Sugar (Abby Elliott) in season 2, episode 9. The dish, garnished with herbs and potato chips, illustrates the improvisational skill chefs need. “It shows the resourcefulness that chefs have, how they have to think on their feet,” Storer said, adding that cooking becomes a “love language” for many in hospitality.

These arcs suggest that culinary skill can mirror personal development, a theme that resonates with viewers who see the kitchen as a microcosm of larger life challenges.

The show’s focus on food may encourage more realistic portrayals of restaurant work on television, prompting producers to involve culinary consultants early in development.

As long as the series maintains its commitment to authentic preparation, it can continue to offer audiences both drama and a genuine taste of kitchen life.

“The culinary story is really about the team at large and how much you need each other along the way,” she said. “I hope it’s coming across that, yes, it’s hard, but there must be something within the type of work or the teamwork or the family element of it that people show up the next day.”