Love ‘The Bear’?
Youre going to love this interview.
Lucky for you (and for us!)
Photo:FX
we just found out how it all goes down.
Want to know more about that potato chip omelet?
Need some hosting advice as the holidays approach?
Read on to find out Storers insights in this exclusive interview.
EatingWell:Are there any behind-the-scenes moments that you want to highlight while working onThe Bear?
It’s a lot like a kitchen.
That’s what I was really surprised by doing production work: every job is important.
Every player is important, everyone needs to come to the game ready to play.
The behind-the-scenes moments that you don’t catch is when we’re actually eating the food.
EatingWell:OnThe Bear, what was the inspiration for putting crushed potato chips in the omelet?
Hes a very classic French chef, so that was a nod to him.
Where I enter is, I thought about what Sugar would make, who’s pregnant and a chef.
I have lots of experience making family meals.
I always take a stab at make them craveable and different and fun.
I like to have fun with how I cook.
And she thinks, Hey, this could be a nice twist.
But it turned out it was really good, and that day, everyone ate omelets.
The whole crew, everybody tried the omelet because we made it so many times.
EatingWell:How do you use Amazon Devices as unexpected kitchen tools?
Having a resource like Alexa has been super helpful for me to stay organized and stay on track.
EatingWell:Are there any other tools or appliances that are kitchen must-haves for you?
Storer:I really like using a food processor and a Vitamix; they both have their strengths.
They help expedite prep and make things a lot faster.
you’ve got the option to chop up garlic, onions, mirepoix, anything like that.
And I think a really heavy cutting board is something that you’re always grabbing.
Something that has some weight to it because it helps it stay stationaryand also looks beautiful.
I also love having different storage containers.
I think food waste can be cut down largely by having the right storage containers.
EatingWell:Do you have any advice for home cooks this holiday season?
Storer:Every single time I cook something, I’m nervousand I’ve been cooking for years.
It’s my profession and I still get nervous, so that’s normal.
I always say it’s OK if you burn something.
Don’t get hard on yourself.
The reason I’m a good chef is because I’ve been a bad one.
I think any attempt at cooking is a worthy attempt.
EatingWell:Whether on set or on a busy workday, any favorite snacks to keep your energy up?
So we have a lot of fruit on set.
We’re all fruit snacking.
Craft services are incredible and have all sorts of healthy snacks, little sandwiches to fuel throughout the day.
My thing that I’m always grabbing is any sort of tangerine, orange or apple.
I love to snack on fruit.
But then I love making the cast a lot of focaccia.
EatingWell:What does eating well mean to you?
Storer:I think it’s balance.
I obviously have my favorites.
I venture to eat green as much as I can and vegetables as much as I can.
I think when I write menus a lot as a chef, I’m always thinking about that.
