Amidst the second season’s enthralling narrative, ‘The Bear’ astounds viewers with an all-star ensemble, including the likes of Jamie Lee Curtis, Bob Odenkirk, and John Mulaney. While the chilling holiday episode titled “Fishes” rightfully demands attention, there exists a hidden gem in the season’s earlier offerings—a veritable love letter to the culinary landscape of Chicago. Director Joanna Calo, who also serves as co-showrunner and executive producer, beautifully brings forth this episode, aptly named “Sundae.”
Ayo Edebiri takes center stage as Sydney Adamu, the chef de cuisine at the eminent establishment, The Bear. Immersed in the vibrant tapestry of Chicago’s culinary tapestry, Sydney embarks on an inspiring odyssey, exploring a diverse array of the city’s esteemed restaurants. From iconic establishments to burgeoning culinary hotspots, this gastronomic adventure encapsulates the essence of Chicago’s vibrant food scene.
Calo, the episode’s esteemed director, sat down with The Hollywood Reporter to discuss the profound significance of this episode and the meticulous process behind its creation. She revealed, “It was a fascinating endeavor to determine who truly speaks for Chicago. Although we couldn’t explore every remarkable eatery, we endeavored to encompass the essence of culinary inspiration in Chicago.”
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In crafting this episode, Calo and her team expertly leveraged authentic restaurant locations and enlisted the invaluable contributions of esteemed restaurateurs, such as Donnie Madia from One Off Hospitality. This collaboration not only reinforced the show’s commitment to depicting the realities of the food industry but also paid homage to the city that is as much a character in ‘The Bear’ as Sydney, Carmy (portrayed by Jeremy Allen White), Richie (played by Ebon Moss-Bachrach), and the rest of the cast. Below, Calo shares insights into the episode’s direction and the remarkable journey that Sydney’s “Sundae” encapsulates.
How did the resounding success of the first season influence the creative process for season two?
Since the inception of the second season, we acknowledged that satisfying everyone who had specific expectations would be an insurmountable task. Liberating ourselves from the fear of falling short and venturing into uncharted territory allowed us to retain the distinctive energy reminiscent of the first season while delivering a distinct experience that stands on its own.
One notable aspect of this season is the exploration of characters beyond the confines of the kitchen, delving into their personal lives. Episode three stands as a prominent example, featuring Sydney’s captivating culinary tour of Chicago. Can you shed light on the experiences that led to the creation of this episode?
Certainly! Ayo Edebiri’s dedication and passion shone throughout the filming process. While she didn’t devour all the delectable dishes in a single day, she did savor a copious amount of mouthwatering food during our three-day shoot. It was an awe-inspiring feat, and I’m incredibly proud of her. Undoubtedly, the excessive amount of food presented a challenge, but we overcame it together. Luckily, the food was utterly delightful, making the endeavor all the more enjoyable.
How did you curate the selection of restaurants featured in the episode? Was it driven primarily by creative considerations or logistical constraints?
Fortuitously, we were granted remarkable freedom in selecting the restaurants for our culinary journey. The generous hospitality extended by the establishments allowed us to prioritize the exploration of iconic and emerging dining destinations in Chicago. It became an extraordinary collaboration, driven by the guidance and expertise of luminaries like Donnie Madia, an influential figure in both Chicago and the culinary world at large. His renowned restaurant, Avec, served as a significant source of inspiration, influencing the design and menu choices within the episode. This connection paved the way for our engagement with Publican, where we had the privilege of conversing with chef Rob Levitt, whose intriguing stories were seamlessly integrated into the script. Our pursuit of authenticity led us to Kasama, a dining haven that we frequented during the first season, eventually realizing its status as one of America’s finest culinary establishments.
How do these restaurant choices harmonize with Sydney’s character and her quest to unlock her creative potential?
Upon realizing the multitude of available locations, we set out to curate a menu for The Bear that would resonate with Sydney’s creative journey. Chefs often find inspiration that doesn’t necessarily translate to their final offerings. However, as we aimed to narrate a specific tale about the interplay between creativity and Sydney’s current project, we sought to establish a coherent thread connecting her previous triumph with a dish she would propose for The Bear’s menu. Hence, we gravitated towards the idea of ravioli, skillfully combining elements sourced from Publican’s exceptional beef, Avec’s tantalizing spare ribs and hummus, and the delectable dumplings of Lao Peng You. Additionally, we introduced the fictitious French restaurant, Verdana, which we filmed at the renowned establishment Giant, known for its extraordinary crepes. Through this narrative approach, we intended to illuminate the diverse sources of creative inspiration and demonstrate Sydney’s desire to merge these culinary influences.
Filming at the actual restaurant locations must have been an extraordinary experience. Could you shed some light on the process?
Jason Sterman and Brian McGinn, who worked on Netflix’s acclaimed series “Chef’s Table,” collaborated with me as producers. Brian also oversaw capturing additional footage of the kitchens. As we filmed various scenes, Brian meticulously captured the elegance of the food and the graceful movements within the kitchen. I must note that the kitchens we had the privilege of shooting in were exceptionally welcoming. Although their innate warmth might have been amplified due to our presence, Donnie Madia, in particular, embodies the ethos of hospitality and prioritizing the well-being of his restaurant’s family. This attribute served as a driving force behind our decision to engage with Rob Levitt, as Publican shared a similar ethos. Rob shared invaluable stories, including his encounters with difficult partners, instances of misconduct, and personal setbacks. These authentic accounts provided us with a rich source of material, amplifying Sydney’s apprehensions about her own failures and her concerns regarding her partnership with Carmy.
Given the current pause due to the writers’ strike, are you able to compartmentalize ‘The Bear’ and its creative process?
Indeed, both I and the show’s creator, Chris Storer, possess the ability to separate ourselves from the show temporarily. Taking a break can prove beneficial in many respects. We aspire to resolve the ongoing matters and conclude the show on a high note, particularly after witnessing the exceptional talent displayed by our remarkable group of writers. Empowering them and enabling them to realize their potential is a priority.
“The Bear” Season 2’s “Sundae” episode offers an unparalleled exploration of Chicago’s culinary landscape. Through the lens of Sydney’s remarkable journey, viewers are immersed in a world where creativity intertwines with the city’s vibrantfood scene. Director Joanna Calo’s masterful storytelling, combined with the involvement of real-life restaurant locations and esteemed culinary figures, elevates the authenticity of the episode to new heights. From the bustling kitchens of Avec and Publican to the innovative offerings of Kasama, viewers are treated to a visual feast that transcends the boundaries of traditional television.
The selection of these restaurants was not merely a matter of convenience or logistics but a deliberate endeavor to mirror Sydney’s character development and her pursuit of creative inspiration. The amalgamation of flavors and techniques from various establishments reflects the intricate tapestry of Sydney’s culinary ambitions, culminating in a dish that encapsulates her artistic vision. This narrative choice serves as a testament to the multifaceted nature of culinary artistry, where diverse influences converge to shape a unique culinary identity.
Capturing the essence of these real-world locations was a collaborative effort involving renowned producers Jason Sterman and Brian McGinn, who effortlessly merged the visual artistry of food with the captivating storytelling of “The Bear.” The kitchens graciously welcomed the production team, fostering an environment of genuine hospitality that echoed the ethos of the restaurants themselves. The insights shared by industry titan Donnie Madia and acclaimed chef Rob Levitt added layers of authenticity, infusing the episode with genuine experiences and challenges faced by professionals in the culinary world.
As the second season of “The Bear” takes an interim break due to the writers’ strike, the creative minds behind the show, including director Joanna Calo and creator Chris Storer, find solace in this pause. It provides an opportunity for reflection, evaluation, and the potential for a powerful return. The collective talents of the writing team have established them as a force to be reckoned with, deserving of recognition and support as they navigate the challenges and triumphs that lie ahead.
“The Bear” Season 2’s “Sundae” episode stands as a testament to the show’s commitment to authenticity, innovation, and the celebration of culinary art. Through a harmonious fusion of storytelling, real-world restaurant collaborations, and exceptional performances, viewers are transported to the heart of Chicago’s vibrant food scene. As Sydney Adamu’s journey unfolds, viewers are left with a profound appreciation for the power of culinary inspiration and the profound impact it can have on one’s creative aspirations.