Photo: Matt Dinerstein/FX
01of 10Introducing Chef ‘Carmy’Matt Dinerstein/FXThe kitchen continues to get hotter!Jeremy Allen Whitein the role of Chef Carmen “Carmy” Berzatto has had fans’ mouths watering ever since FX’sThe Bearpremiered on June 23, 2022.Not only has he established a name for himself in the fictional foodscape, but he’s been deemed the “Internet’s new boyfriend” as well. (And, well, we’ll just let thisNew Yorkercartoon speak for itself.)
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Introducing Chef ‘Carmy’
Matt Dinerstein/FX
The kitchen continues to get hotter!Jeremy Allen Whitein the role of Chef Carmen “Carmy” Berzatto has had fans’ mouths watering ever since FX’sThe Bearpremiered on June 23, 2022.
Not only has he established a name for himself in the fictional foodscape, but he’s been deemed the “Internet’s new boyfriend” as well. (And, well, we’ll just let thisNew Yorkercartoon speak for itself.)
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Back for Seconds
Courtesy of FX
One look at the cook will leave you hungry for more — and fortunately for fans, the culinary drama continues to provide becauseThe Bearis back on June 22 for season 2.
03of 10Cool as a CucumberMatt Dinerstein/FXA tormented culinary genius, Chef Carmy knows how to keep his cool in the kitchen, even when the heat is being turned way up.As a chef who’s made a name for himself having worked in some of the best restaurants in the world, you’d think Carmy would have bigger fish to fry than trying to keep a greasy spoon afloat — but after his older brother dies and leaves his sandwich shop to him, he returns to Chicago to take on a new challenge.Season 2 sees the culinary team juggle challenges of opening a new restaurant, as they deal with contractors, insane bureaucracy of permits and the creative agony of menu planning. Therefore, the staff must unite to be of service — not only to their customers, but to each other as well.
03of 10
Cool as a Cucumber
A tormented culinary genius, Chef Carmy knows how to keep his cool in the kitchen, even when the heat is being turned way up.
As a chef who’s made a name for himself having worked in some of the best restaurants in the world, you’d think Carmy would have bigger fish to fry than trying to keep a greasy spoon afloat — but after his older brother dies and leaves his sandwich shop to him, he returns to Chicago to take on a new challenge.
Season 2 sees the culinary team juggle challenges of opening a new restaurant, as they deal with contractors, insane bureaucracy of permits and the creative agony of menu planning. Therefore, the staff must unite to be of service — not only to their customers, but to each other as well.
04of 10Hair ApparentMatt Dinerstein/FXChef Carmy puts the grease in “greasy spoon!” The tousle-haired hustler is known for a few things: his lightning-fast vegetable chopping, his manhandling of meat slabs and his untamed mane.(For those wondering:No hairnet was wornin the making of this series. You can’t hide that light under a bushel!)
04of 10
Hair Apparent
Chef Carmy puts the grease in “greasy spoon!” The tousle-haired hustler is known for a few things: his lightning-fast vegetable chopping, his manhandling of meat slabs and his untamed mane.
(For those wondering:No hairnet was wornin the making of this series. You can’t hide that light under a bushel!)
05of 10Tat’s the TicketMatt Dinerstein/FXIn addition to Carmy’s uncontrollable hair,fans have been fawningover the chef’s ink adorning his biceps, forearms, arms and hands — and thanks to his signature fitted white t-shirt, they are on full display.But are his tats real? The short answer: no. White explained in an interview withVulturethat he worked with an artist to create custom ink for the show.“I created all of them with a friend who is a tattoo artist. His name isBen Shields,” he said. “He has an incredible knowledge of the history and art of tattoos, and even the geography of it.”
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Tat’s the Ticket
In addition to Carmy’s uncontrollable hair,fans have been fawningover the chef’s ink adorning his biceps, forearms, arms and hands — and thanks to his signature fitted white t-shirt, they are on full display.
But are his tats real? The short answer: no. White explained in an interview withVulturethat he worked with an artist to create custom ink for the show.
“I created all of them with a friend who is a tattoo artist. His name isBen Shields,” he said. “He has an incredible knowledge of the history and art of tattoos, and even the geography of it.”
06of 10Looking Like a SnackMatt Dinerstein/FXIf there’s one thing sharper than knives in the kitchen, it’s Chef Carmy’s aquiline facial profile.“I understand people having a crush on Carmy. I thinkIhave a bit of a crush on Carmy,” White toldGQ.While the actor’s aware of his character’s sex appeal, he believes they’re attracted for different reasons, like Carmy’s undeniable drive.“What I find attractive in people is a determination,” he said. “If you’re truly good at something, that’s incredibly attractive.”
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Looking Like a Snack
If there’s one thing sharper than knives in the kitchen, it’s Chef Carmy’s aquiline facial profile.
“I understand people having a crush on Carmy. I thinkIhave a bit of a crush on Carmy,” White toldGQ.
While the actor’s aware of his character’s sex appeal, he believes they’re attracted for different reasons, like Carmy’s undeniable drive.
“What I find attractive in people is a determination,” he said. “If you’re truly good at something, that’s incredibly attractive.”
07of 10Serious Acting ChopsMatt Dinerstein/FXChef Carmy makes his job in the kitchen seem as easy as polishing off one of his signature sandwiches, but White’s preparation for the role was grueling. In fact, he went full method in the culinary world and trained in Michelin star-rated restaurants prior to production.“I was completely clueless in the kitchen before this show, and then I progressively got to kind of mediocre,” White toldEntertainment Weekly. “I went to two weeks of cooking school. I worked in several really wonderful restaurants in Los Angeles, Chicago, and in New York.”
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Serious Acting Chops
Chef Carmy makes his job in the kitchen seem as easy as polishing off one of his signature sandwiches, but White’s preparation for the role was grueling. In fact, he went full method in the culinary world and trained in Michelin star-rated restaurants prior to production.
“I was completely clueless in the kitchen before this show, and then I progressively got to kind of mediocre,” White toldEntertainment Weekly. “I went to two weeks of cooking school. I worked in several really wonderful restaurants in Los Angeles, Chicago, and in New York.”
08of 10
Cream of the Crop
FX
White learned from the best of the best chefs to master the culinary craft. One in particular was celebrity chef Matty Matheson, who also serves as co-producer and appears on the show.
He added, “It’s these 12-, 14-, 16-hour days that these people are putting in to really perfect their craft, and that was just really bolstering.”
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Down to Business
“I could barely get throughThe Bear.Not because I thought it was bad television—but because it was the most accurate portrayal of life in a restaurant kitchen I’ve seen in a while,” wrote former Michelin-starred restaurant worker Genevieve Yam.
(No word on whether all chefs are as smoldering as Carmy, however.)
10of 10Food for ThoughtFXNow that he’s been through culinary boot camp, does White feel equipped to make a go of it full time?Seth Meyersasked the actor that same question, and received an immediate “no.““I got really good at the knife work,” said White. “It’s all repetition, really. It’s just time … But no, it wasn’t natural for me.”
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Food for Thought
Now that he’s been through culinary boot camp, does White feel equipped to make a go of it full time?
Seth Meyersasked the actor that same question, and received an immediate “no.”
“I got really good at the knife work,” said White. “It’s all repetition, really. It’s just time … But no, it wasn’t natural for me.”
source: people.com
