The Bear’s Liza Colón-Zayas On Playing Tina And Persevering

Radio Cherry Bombe

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4.6 • 592 Ratings

🗓️ 20 December 2023

⏱️ 43 minutes

🔗️ Recording | iTunes | RSS

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Summary

“You gotta believe there’s a little magic sometimes,” says Liza Cólon-Zayas, who plays Tina on the hit series “The Bear.” A native of the Bronx, Liza wanted to act from a young age and was encouraged by her family. After studying at SUNY Albany, she worked in theater and appeared in everything from “Law & Order” to “Sex and the City,” but a major recurring role eluded her. Liza estimates that she’s been rejected thousands of times over her decades-long career. When Liza was finally cast as the scrappy sandwich shop cook in the pilot for “The Bear,” alongside Jeremy Allen White and Ayo Edebiri, it turned out to be her big break. The show became a hit with critics and viewers and was recently renewed for a third season. “I will never be casual about it,” Liza tells host Kerry Diamond. “I know what it’s like to hustle and hustle.” On today’s episode, Liza discusses why “The Bear” resonates so deeply with the hospitality industry, preparing for the role of Tina, dealing with rejection, Christmas in Puerto Rico, why she’d be trapped on a desert island with Anthony Bourdain, and more. Thank you to Kerrygold and S.Pellegrino for supporting our show. Click here to snag a copy of Cherry Bombe’s holiday issue featuring Liza’s story, or find a copy at a retailer near you. Hosted by Kerry Diamond Produced by Catherine Baker and Jenna Sadhu Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Music by Tralala, “All Fired Up” Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Liza: Instagram, The Bear Want to learn more about “The Bear”? Jeremy Allen White on Radio Cherry Bombe Courtney Storer on Radio Cherry Bombe in 2022 Courtney Storer on Radio Cherry Bombe in 2023

Transcript

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0:00.0	Hi, Boys and girls are all fired up.
0:07.0	Hi everyone, you're listening to Radio Cherry Bomb, and I'm your host, Carrie Diamond,
0:21.7	coming to you from Newsstand Studios at Rockefeller Center in the heart of New York City.
0:26.7	I'm the founder and editor of Cherry Bomb Magazine, and each week I talk to the most interesting
0:31.9	women and culinary creatives in and around the world of food.
0:36.6	I'm so excited about today's episode. My guest is
0:39.7	Liza Colonsaeus, who plays Tina on the Bear, the critically acclaimed hit series on Hulu.
0:46.1	I'm so honored to interview Liza. You can't help but root for her character, Tina, as she
0:50.4	navigates the restaurant world, culinary school, and her devotion to Karmie,
0:55.0	his late brother, and the rest of the crew. If you're a fan of the bear, you know that Liza
1:00.0	is positively luminous as Tina. Liza is an accomplished theater actor and a devoted New Yorker.
1:06.4	She's had an amazing journey with lots of ups and some downs. And because it's December, we're also
1:11.7	talking how to host with the most. So I chat with Liza about her favorite holiday traditions,
1:17.1	foods, and memories. Stay tuned. Today's episode is supported by Carrey Gold. The holidays are here
1:23.5	and Carrey Gold wants to help you make life more festive and delicious with its beautiful
1:28.0	butter and cheese made with milk from Irish grass-fed cows. If you are baking, and I hope you are,
1:33.9	be sure to stock up on Carrigold pure Irish butter. Carrigold's unsalted sticks are always in my
1:38.9	fridge for whatever I need to whip up, cookies, cakes, biscuits, or some pie dough. Switching to savory for a sec, if you want
1:46.1	to impress folks at meal time, try Kerrigold's new butter blends. These compound butters are
1:51.1	perfectly on trend and are great slathered on bread, tossed with some roasted veggies, or melted
1:56.3	on top of a baked potato. Try Kerrigold butter blends in sun-dried tomato and basil, bell pepper and garden
2:02.5	herbs, or chive and onion. I'm sure you can think of a million ways to use them. And then it's not a
	...

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