I read those two scripts, felt there was something special there and an electricity to the writing, and felt it was a world that I really loved-and that I knew we could add to the genre of that world.
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I’ve actually never read the movie that he wrote because I joined on when he had two scripts in development at FX, but they were looking to bring on someone to specifically be the showrunner in regard to writing, and they wanted to bring someone on with TV experience. The idea originally was a feature that Chris Storer wrote a long time ago. What was the genesis of The Bear? And what sort of hurdles did shooting during the pandemic introduce into the equation? My highest goal was that people would find it on Hulu. I have a list of things that I’m supposed to watch and then I forget or feel overwhelmed by it. And we just knew our cast was so good, and were seeing things behind the monitors, looking at each other, and going, “He’s so good” or “They’re so good together.” But I genuinely was afraid that people wouldn’t find it because it’s so hard to find things these days. We thought it was good in that way you think when you’re making something it’s not total trash and you’re not wasting your life. It was a bit of a sneak attack, and now it’s become the hottest new show of the summer. I don’t think many people saw The Bear coming. The Daily Beast spoke with Calo about The Bear’s left-field success, delicious food, and where things are headed in the future. I had packed for two months and had to buy all-new pants. I think I gained 15 pounds the first week I was there. “Up until the last moment people got on airplanes they were eating multiple hot dogs. “Everyone was ready to return to our coastal homes and eat salads, but we went hard while we were there,” says Calo. Like Carmy, they’re all struggling to process the death of their beloved former boss and keep The Beef cooking.įor Calo, The Bear’s unlikely success has been a dream come true-what are the odds that a truly original show with no-name stars could rise above the million other ones out there?-though filming in Chicago was plenty of fun too, as the cast chowed down on Chicago hot dogs and Italian beef sandwiches.
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There, he’s forced to contend with his hothead, coke-slinging “cousin” Richie (Ebon Moss-Bachrach) new hire Sydney (Ayo Edebiri), a rising, classically trained chef armed with plenty of ideas for how to turn The Beef’s fortunes around Marcus (Lionel Boyce), a baker with designs on pastry stardom Neil (Matty Matheson), the fumbling repair man Ebraheim (Edwin Lee Gibson), an old-school chef and Tina (Liza Colón-Zayas), a line cook who marches to the beat of her own drummer. It tells the tale of Carmy Berzatto (Jeremy Allen White), a talented fine-dining chef at places like Noma who comes home to Chicago to run his family’s Italian beef shop, The Beef, after his older brother Mikey (Jon Bernthal) takes his own life, leaving little bro the spot in his will. If you’re not familiar with The Bear, well, please remedy that immediately. While I deeply regret delaying prep, it was a pleasure to speak with Calo, a creative force behind The Bear with a résumé more stacked than Carmy’s, having also served as a producer and writer on Hacks, The Baby-Sitters Club (RIP), BoJack Horseman, and Undone. “That’s what I was doing when you called.” “I’m literally sitting here typing words into the document,” she says with a chuckle.
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When I ring Joanna Calo, the co-showrunner (along with creator Christopher Storer), executive producer, and director of the biggest surprise-hit series of the summer, she’s in the throes of writing Season 2. Forgive me, fellow fans (chefs?) of The Bear, for I have sinned.
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