Ebon Moss-Bachrach, known for his role in the hit series “The Bear,” recently opened up about the unique blend of fandom, food porn, and the intense atmosphere that the show captures so well. “The Bear,” an FX Networks dramedy created by Christopher Storer, first aired in 2022 and has since been renewed for a third season as of November 6, 2023. The series stars Jeremy Allen White, Ebon Moss-Bachrach, Ayo Edebiri, Lionel Boyce, Liza Colón-Zayas, and Abby Elliott.
Moss-Bachrach plays Richie, a character who embodies the chaotic yet endearing spirit of the show. “The Bear” follows Carmen “Carmy” Berzatto, a James Beard Award-winning chef who inherits a greasy spoon restaurant in Chicago from his brother Michael, who died by suicide. The series delves into Carmy’s struggle to turn the failing business around while dealing with a staff that doesn’t quite understand or respect him.
One of the standout elements of “The Bear” is its portrayal of the high-stress environment of a restaurant kitchen. Moss-Bachrach notes that the show doesn’t shy away from the reality of the industry. “It would be weird to work in a restaurant and not completely lose your mind,” he says, echoing the sentiments of many who have worked in similar settings. The series captures the intense, often volatile atmosphere where tempers flare, but also where moments of genuine camaraderie and kindness shine through.
The show is also a feast for the eyes, offering viewers a generous serving of food porn. From intricate pastries to hearty sandwiches, the culinary creations are showcased in mouth-watering detail. Moss-Bachrach points out that this aspect of the show is not just for aesthetics but serves to highlight the passion and skill involved in the culinary arts. “You can practically sense the steamy aromas coming off the screen,” he says, emphasizing the show’s ability to make viewers feel like they’re right there in the kitchen.
“The Bear” also delves into the personal lives and struggles of its characters, making it more than just a show about food. The series explores themes of grief, mental health, and the complexities of family dynamics. In one particularly poignant episode, a flashback reveals the dysfunctional nature of the Berzatto family, adding layers to Carmy’s character and his motivations.
Moss-Bachrach’s character, Richie, undergoes significant development throughout the series. Initially portrayed as a foul-mouthed, somewhat clueless individual, Richie evolves into a more competent and reliable figure. This transformation is particularly evident in the second season, where Richie stages at a fine dining restaurant and learns the intricacies of the trade. “He goes from being a foul-mouthed dumbass to a bona-fide fine dining professional,” Moss-Bachrach says, highlighting the character’s growth.
The series also doesn’t shy away from the darker aspects of the restaurant industry. It portrays the toll that the high-pressure environment can take on mental health. Carmy, for instance, frequently experiences flashbacks and panic attacks, a testament to his trauma and implied PTSD. These moments add depth to the character and make his journey all the more compelling.
Moss-Bachrach appreciates the show’s ability to balance drama with moments of levity. “The Bear” is advertised as both a comedy and a drama, and it delivers on both fronts. The series features plenty of black comedy, with characters often delivering lines that are both dark and humorous. One memorable moment involves a character casually mentioning that “a lot of people died” in a brigade, delivered in such a deadpan manner that it becomes a standout comedic moment.
The show’s attention to detail extends to its depiction of kitchen lingo and restaurant terminology. From basic courtesy measures like saying “behind” when moving behind someone to the in-depth explanation of a brigade system, “The Bear” offers an authentic look at the inner workings of a restaurant. This authenticity is one of the reasons why the show has resonated so well with both viewers and critics.
Moss-Bachrach also touches on the show’s exploration of the concept of a “family of choice.” The staff at The Original Beef of Chicagoland may not be related by blood, but they form a tight-knit group that functions much like a family. This dynamic is particularly evident in their near-daily family meals, where they bond over food and shared experiences.
As “The Bear” continues to captivate audiences, Moss-Bachrach is excited about the future of the series. With its compelling characters, authentic portrayal of the restaurant industry, and a perfect blend of drama and comedy, the show has carved out a unique niche for itself. Fans eagerly await what the next season will bring, and Moss-Bachrach is confident that it will continue to deliver the same high-quality storytelling that has made “The Bear” a standout hit.
