Jeremy Allen White’s portrayal of Carmen “Carmy” Berzatto in FX/Hulu’s hit series “The Bear” has garnered critical acclaim, including a Golden Globe win. But did the actor have the culinary skills to convincingly play a high-pressure chef? The answer lies in his intensive training at the Institute of Culinary Education (ICE).
White admitted to being “clueless” about kitchen work before filming. To prepare for the role, he and co-star Ayo Edebiri underwent a rigorous culinary boot camp at ICE’s Los Angeles campus. This immersive experience was crucial to White’s performance, providing him with the foundation necessary to embody a believable chef.
Jeremy Allen White and Ayo Edebiri training with Chef Cyril Kabaoglu at ICE.
Inside Jeremy Allen White’s Culinary Training
Led by ICE LA’s Lead Chef-Instructor Cyril Kabaoglu, the intensive program covered essential culinary skills. Knife skills, stock preparation, grilling techniques, and pasta making were just some of the areas White delved into. Beyond technical skills, the training emphasized the importance of kitchen flow, communication, and the choreography-like movements of a professional kitchen. This “dance” of the kitchen, as White described it, was crucial to understanding the demanding environment.
Chef Kabaoglu instilled in the actors the importance of punctuality, a critical aspect of restaurant culture. He also orchestrated a realistic restaurant fire simulation involving other ICE students, adding an element of pressure and responsibility to the training. This experience underscored the teamwork and quick thinking required in a high-stakes kitchen environment.
Mastering the Art of Egg Cookery
On his final day, White requested a repetitive task to hone his skills. Chef Kabaoglu responded with a simple yet effective challenge: cooking eggs. White spent the day preparing dozens of eggs, focusing on developing the fluidity and muscle memory necessary for multitasking in a busy kitchen. This exercise targeted specific forearm muscles often developed by experienced chefs.
Jeremy Allen White practicing egg cookery at ICE. (Image Credit: Institute of Culinary Education)
From ICE to Michelin-Starred Kitchens
Following his 10-day training at ICE, White further refined his skills by working at Pasjoli, a Michelin-starred French bistro in Santa Monica. He credits ICE for providing the confidence and fundamental knowledge to navigate a professional kitchen environment.
White draws parallels between acting and cooking, noting that both professions demand a sense of urgency and performance under pressure. He views a high-level kitchen as a collaborative performance where every element contributes to the diner’s experience.
A Newfound Respect for the Culinary World
White’s culinary journey for “The Bear” transformed his perspective on the restaurant industry. He now recognizes the immense effort, dedication, and consistency required to succeed in the competitive culinary world. He compares the commitment of chefs to that of professional athletes, highlighting the rigorous training and dedication necessary for success.
His experience underscores the value of immersive training in portraying authenticity on screen. The answer to the question “Did Jeremy Allen White Learn To Cook For The Bear?” is a resounding yes. He didn’t just learn the basics; he gained a profound appreciation for the intricacies and demands of the culinary profession.
