The Bear wins six awards at the 2024 Emmy awards

The 2023 Emmy awards were presented yesterday and The Bear, for the umpteenth time, has racked up recognition. After triumph at the 2024 Golden Globesto the TV series produced by FX and distributed in Italy by Disney+, six awards were presented: best comedy series; best lead actor in a comedy series a Jeremy Allen White; best supporting actress in a comedy a Ayo Edebiri; best supporting actor in a comedy a Ebon Moss-Bachrach; best screenplay and best direction in a comedy series a Christopher Storer.

The Bear agli Emmy awards 2024

A Matty Matheson the acceptance speech was given. The chef, restaurateur and actor who plays handyman Neil Fak in the series was very emotional and said: «Yes, I just want to thank the restaurants as a whole for their hospitality, everyone. I love restaurants so much”, and then continues: “We are all destroyed inside and every single day we have to show up to cook and make people feel good by making them eat or sitting at a table and it’s really beautiful.” Matheson embraced the project The Bear in 2022 also becoming a producer and culinary consultant.

The Bear and the world of catering

The success of this series, which still promises to win awards, lies in the credibility with which it addresses themes and situations related to world of catering. The series tells the story of the chef Carmy Berzatto who, after dedicating himself to the kitchens of luxury restaurants, returns home to Chicago to take the reins of the family sandwich shop managed by his brother until before his suicide. Berzatto’s goal is to give a new life to The Original Beef of Chicagoland and tries hard amidst a thousand difficulties, his own and those of the workers who work alongside him: the hygienic-sanitary conditions, but also a sometimes precarious organization of work behind the kitchens.

The Bear shows the challenging world, unknown to most, of restaurant work and does so not only by pointing a magnifying glass behind the kitchens, but (in the second season) also focusing on the vicissitudes of open a new place where you have to deal with bureaucracy and the more practical and creative side of thinking and building a menu.

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