Ebon Moss-Bachrach on the emotion of ‘The Bear’ – News Kidda

If 2022 can lay claim to “a show of the summer”, it would probably be FX on Hulu’s The bear. Created by Ramy executive producer Christopher Storer, the buzzing food world dramedy is set in The Original Beef of Chicagoland, a debt-ridden sandwich shop bequeathed to James Beard Award-winning chef Carmy Berzatto (shamelessJeremy Allen White) by his late brother Michael (Jon Bernthal).

In this stressful environment, with all the subtlety of a grease fire, ends up Michael’s combative best friend Richie Jerimovich. It’s a breakthrough role for Ebon Moss-Bachrach, 45, who also played the sensitive troubadour Desi on girls (you may remember a certain explicit sexual act he performed on Allison Williams) and then appears in girls the indie film from creator Lena Dunham sharp stick (from July 29).

But now it is The bear what people talk about – and hunger for more. Moss-Bachrach overtook News Kidda from a family vacation in Europe to discuss the perfect sandwich, get those kitchen details just right, and the chemistry he shares with his counterpart.

Hi there, Ebon. I understand that you are on holiday in Europe. Do you have good meals there?

I just ate some really tasty shrimp. We’re in France now and the ham and cheese, the jambon beurre sandwiches that they have here, I thought of them as opposed to these beef sandwiches. And man, they are that good. They are so simple and delicious.

I think you’re out of the US now, but everyone’s talking about the show and definitely you on the show. Are you interested in that at all?

I’m gone, but I’m also an actor with an ego, and I’m sensitive and needy. So I check in and I get an idea of ​​this reception for The bear – which is pretty amazing and just really great. I absolutely love that show and loved every part of making it. I loved everyone involved in such a pure, simple way. It’s such a collaborative medium that there’s usually a problem. And I’m a complainer and a baby anyway. So I always find something to complain about – but this was just oddly absent from that stuff and just felt easy from start to finish.

It’s funny to hear you say how things went so smoothly behind the scenes, because in the scenes, of course, it’s nothing but conflict and chilling, stupid stuff. It makes me very tense to watch it, but you say that the production of it actually went very smoothly.

We got in earlier than planned. I think we were under budget. Most of these things are really a testament to Chris Storer and Joanna Calo writing and directing the whole thing. All scripts were delivered in full in the beginning. Everyone was in the room all the time. And FX was really familiar and great with us and just gave us a lot of freedom. And so we could just be together and make this thing in the coldest two months of Chicago winter when you really don’t want to do anything. So to be with these wonderful people in this small stage, this simulated restaurant, was just a very cozy and warm experience.

The bear has received praise for its authenticity in portraying the restaurant industry. Were you warned that things were going to get very real on this show?

There were a lot of people on board who really knew this first hand, mainly because [consulting producers] Courtney [“Coco” Storer, chef and sister of Christopher Storer] and Matty [Matheson, a pro chef who also plays handyman Neil on the series]. The details were very important to them. That came as a surprise to me, because I’ve never really been in the food industry. But they really wanted to consider the difficulties inherent in that work and just the complicated and tough and really unique nature of working in these kitchens.

I hear some chefs are really triggered by the show. Have you heard such a thing? Secret Annex PTSD?

No. oh man. No, I haven’t heard anything about that. I’m not surprised. I mean, it’s hard. It’s hard to watch, a lot of it. So I’m not surprised.

And as for your character, Richie is a pretty uptight guy. Did you find it difficult to find it and get to the right level with him?

Strangely enough, it felt quite easy. I don’t know. I have been in contact with this man for some reason. I just had a lot of sympathy for Richie from the start. I suffer a lot for my art, for my craft, and it never felt right unless I was having a really bad day. And as I’ve gotten older I think that might be helpful for some parts, but also just to be relaxed and free. That’s what I held on to. I think Richie has a real performative element when he’s in the world of The Beef and that’s his stage and that’s the only place he feels good. And he can divert attention from himself.

The last episode is a real tour de force. It gets so emotional between you and Jeremy Allen White’s character Carmy. How is your relationship with Jeremy, where you were able to access these deep sources of pain that both of you shared after the loss of Carmy’s brother Mikey?

I think it’s just a great scene partner. I look into Jeremy’s eyes and he’s in pain. And seeing him in pain, seeing everything in his eyes makes the reality of that moment so much more powerful for me and just locks me up. If you are lucky enough to work with such good people just trust them and it will take care of it [of itself]. This was also at the end, and I had spent two months with Jeremy. And when you’re trading with someone, you have to really, really trust them and you have to be open and vulnerable with them. So it’s like a really quick intimacy between people. He’s so good. And his eyes are so expressive and also in that prison – we were in this horrible prison in Cicero, Illinois. I don’t know. It just comes to mind. It’s not a place where you want to spend time.

Interview edited for length and clarity.

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