"The Bear" Culinary Producer Courtney Storer Talks Chefs And Kitchen Culture

Radio Cherry Bombe

The Cherry Bombe Podcast Network

Kerry Diamond, Women In Food, Women, Chefs, Society & Culture, Cherry Bombe Magazine, Entrepreneurs, Arts, Business, Food, Food Radio, Talk Radio, Careers, Radio Cherry Bombe, Restaurants, Female Chefs, Restaurateurs, Interviews, 591312

4.6 • 592 Ratings

🗓️ 15 August 2022

⏱️ 50 minutes

🔗️ Recording | iTunes | RSS

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Summary

If Courtney Storer’s life sounds like an episode of The Bear, it’s no surprise. She’s the culinary producer of the hit show, which was created by her brother, Christopher Storer. The restaurant world has reacted strongly to "The Bear" and its portrayal of kitchen culture. Courtney, for her part, was drawn to the restaurant industry as a teenager but had to lie about her age to snag her first job. She later wound up working in HR, but was encouraged to attend culinary school because of her passion for cooking. That led to a stint in Paris and senior roles at Animal and Jon & Vinny’s, the critically acclaimed Los Angeles restaurants. Courtney joins host Kerry Diamond to talk about her culinary journey and what it was like working with the cast and crew of "The Bear" to accurately portray back-of-house life. She also talks about Raising Foodies, a program developed by the Alliance of Moms to teach individuals in L.A.’s foster care system how to make affordable meals for themselves and their families. If you enjoyed this episode, be sure to catch Jeremy Allen White, the star of "The Bear," on Radio Cherry Bombe. This episode is supported by Wild Planet, leaders in sustainable seafood. For more information, recipes, and a store locator, head to wildplanetfoods.com. This episode is also supported by Whole Foods Market and White Moustache. Learn more at wholefoodsmarket.com. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here! More on Courtney: Instagram, "The Bear" More on Raising Foodies by the Alliance of Moms here

Transcript

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0:00.0	Hi, boys and girls are all fired up,
0:08.0	boys and girls are all bad at.
0:10.0	Oh, girls, chicken, drinking, baby, and we're on fire at.
0:15.0	Hi, everyone. You are listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond,
0:22.5	coming to you from Rockefeller Center in the heart of New York City. Each week, we talk to the
0:27.2	coolest culinary personalities around, the folks shaping and shaking up the food scene. Joining me
0:33.5	today is Courtney Storer, the culinary producer on the hit show of the summer, The Bear.
0:39.2	The Food World is obsessed with the show. If you haven't watched The Bear yet, you can stream it right now on Hulu.
0:45.0	The bear captures the camaraderie and chaos of restaurant life in a way that few works of fiction ever have.
0:51.1	Or, for that matter, nonfiction. Courtney is a big part of why the show has so much
0:55.8	heart and soul. She has had such an interesting journey through the food world. I am thrilled
1:00.5	she could stop by to share her story, as well as some of the inside scoop on how the bear came to
1:05.6	be. Today's show is presented by Wild Planet, the company known for its sustainable seafood and its leadership
1:11.8	in the category. I grew up on tuna fish sandwiches and tuna noodle casserole. I'm sure some of you
1:17.5	did too, and I still love canned tuna today. It's one of my top 10 pantry essentials, in fact.
1:23.2	Lately, I've been using Wild Planet Skipjack and albacore canned varieties for my tuna salad,
1:28.9	which is one of my go-to lunch options when I am working from home.
1:32.7	I love to dice some carrot and celery very fine, show off those knife skills, and mix it into the tuna with some mayo.
1:39.1	If I have some fresh jiller parsley, I chop that up too and toss it right in.
1:42.8	Then I put the tuna salad into half an
1:44.6	avocado and sprinkle with some lemon juice and everything bagel seasoning. Or the tuna salad goes on top
1:50.4	of some torn or chopped lettuce leaves, whatever I have in the fridge. It's delicious. The next time
	...

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