Sarah Ramos Has Seen Your Horny Takes on The Bear

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This discussion includes storylines and characters from Season 4 of “The Bear,” which started airing on June 25.

As a passionate movie enthusiast who just happens to rule over a gourmet kitchen on “The Bear”, I’m not one to boast about having an exquisite palate. In fact, I’d describe myself more as a sour candy from Walgreens kind of gal. Despite the fact that I’ve dined at Ever, the restaurant where my character, Jess, meets Ebon Moss-Bachrach’s Richie in season two’s “Forks,” and I do have immense respect for the dedication and craftsmanship that goes into its service and food, I must admit that if given a choice, I’d choose Chicago deep-dish pizza any day. My favorite? Pequod’s, which made an appearance in “Forks” and is renowned for its signature crispy, burnt-cheese crust that I love to tear off and use like tortilla chips to scoop out the inside of the pizza. Now, that’s a chef who knows her stuff!

Before taking on her role in The Bear, Ramos gained experience in the restaurant industry by working at L.A.’s Mozza and Chicago’s the Publican. Contrary to what viewers might assume from watching season four, she was never formally trained in professionally folding napkins. As Ramos explains, “The pace of The Bear is much faster than other shows. One moment we were moving around the set shooting various scenes, and the next we were getting ready for the napkin scene and they just announced ‘rolling.’ I had a mini panic attack.” Fortunately, she had been persistently requesting napkin-folding training for months, so she was ready when thrown into the deep end. Ultimately, Ramos felt she did a fairly good job with the task.

When were you informed that Chef Jess would return this season, and how was her switch from Ever to The Bear made clear to you?

I filmed seasons three and four simultaneously, so I’ve known for over a year now. I’m really eager and excited to finally share the news. In season three, I have a brief appearance, but since The Bear takes spoilers very seriously, I haven’t been able to discuss it yet.

They had the scripts for both seasons at once, but the changes during production made it hard to follow the sequence, so they’re finding out what happens just like regular viewers.

You’re often seen in similar attire, but there are variations – from white to black shirts, assorted ties, diverse suits – making it flexible for scene placement, despite minor differences.

What’s your take on Jess’s position at The Bear now, following the mediocre review? How might she alter things for improvement?

I discovered many aspects of expediting by assuming the role of an expediter in the kitchen. I was previously unaware of this role and how it varies among different kitchens. In certain kitchens, the chef handles both expediting and cooking simultaneously, which is what transpired at The Bear before Chef Jess arrived, but delegating these tasks to Syd allows her to excel in her strengths.

Jess, too, has developed her skills under this mentorship and staging setup. However, while Richie views her as a prodigy similar to Carmy, this is not entirely accurate. Instead, Jess has put in countless hours of hard work and perseverance, which gives off an impression that transformation can indeed occur. In essence, it’s as if the place is currently in disarray, but there’s a clear vision for how we can transform it into something extraordinary and attain our goals.

The show essentially revolves around the pursuit of greatness — much like how artists often find themselves struggling with ambitions that outweigh their abilities, which can be incredibly frustrating. It’s refreshing to encounter someone who acknowledges our current state and understands that we have a long way to go, but reassures us that with determination and perseverance, we will eventually reach our destination one step at a time.

She enters the scene with no background knowledge about the Original Beef or the Berzatto history. When she inquires about Richie’s picture of Mikey, it’s as if we, the audience, are struck by surprise – she seems clueless about what’s going on. Yet, her fresh perspective is quite refreshing. Given her positive experience at Ever, she appears to be forward-thinking, bringing a wave of positivity and support that feels truly empowering.

In season four, we catch a hint about Jess’s past through the discussion of her checkered-flag pin. This symbol could potentially reveal aspects of her history, but its exact meaning remains somewhat ambiguous. At first glance, one might assume her father was a gambler, suggesting a difficult childhood. However, upon further thought, it’s possible that the pin represents her dad’s successful career in the pit crew, adding a more positive connotation to the symbol. I prefer this interpretation as it avoids attaching unnecessary tragedy to her past.

As a fan, I’ve always been intrigued by the enigma that is Jess, especially since the pin is just the tip of the iceberg when it comes to her backstory. While I can’t claim any special knowledge from the writers, I can share some details that have been hinted at in the series. For instance, she has a distinct Chicago accent and reveals a hint of her past when she laments about not being good enough to train in Copenhagen. She also mentions having brothers. Perhaps, in the future, we’ll delve deeper into her personal life, discovering more about her relationships, favorite things, and interests.

You might find it surprising that Jess has an accent since many people associate a Chicago accent with the robust Cicero or Chi-Chi dialect. However, Jess’s accent isn’t quite like that. So, what exactly is a Chicago accent? For me, one of the key inspirations for Jess’s character is Coco Storer, the show’s culinary producer and Chris’s sister, who has traveled the globe working in restaurants. She prepares all the food on the show and hails from Chicago. Her accent isn’t as pronounced as Chi-Chi’s, but there’s no mistaking that she’s a native of Chicago, and it’s simply charming.

It seems Jess may have attempted to tone down her accent somewhat, yet those elongated vowel sounds persist. When I engage in some expediting tasks, I enjoy mimicking her accent and saying “tartarrrrrr” instead of tartare. I often choose words to pronounce that I believe emphasize the Chicago accent, simply because it amuses me.

I’d like to discuss the dynamic between your character, Jess, and Richie. What are your thoughts on their current situation?

I noticed a potential connection developing subtly between Syd and Luca. It seems there’s growing respect for each other, and it looks like they are genuinely interested in getting to know one another better. Only time will tell!

It appears that the fans of “Bear” are quite invested, even to the point where it seems they’re hoping for a romantic relationship between the characters. From the very first episode, “Forks,” I couldn’t help but feel there might be something more going on. I share this sentiment with many viewers, as we all seem to sense that there’s something developing here. It’s intriguing because Jess appears interested, and the dynamic of opposites attracting certainly applies here. I recall telling Chris Storer back when “Euphoria” season two had just been released, “They’re like Maude Apatow and Angus McCloud from ‘Euphoria,'” referring to the classic bad boy-good girl pairing.

It’s intriguing that despite the series spanning multiple years, very little time seems to have elapsed within the show itself. At times, I find myself exclaiming, “This is getting too intense! Jess really needs a boyfriend,” only for Rene Gube, who both writes and acts on the show, to remind me, “It’s just been a week” (or however many months in-show). Yet, off-screen, there’s a palpable sense of anticipation as we wait to see what unfolds.

Does that make sense? Did I skirt that answer successfully?

It’s quite intriguing how Jess and Richie complement each other. While Jess is all about structure and order, Richie introduces fun and unpredictability. They seem to be a perfect balance. However, it’s amusing because sometimes it seems like, “Oh my goodness, this is a ‘But Daddy, I love him’ scenario.” It’s as if you’re thinking, “No! I can help him!” Jess, dear… be careful. After all, this man? (implying that he might not be the best choice for her)

The fundamental query throughout Richie’s storyline is whether he’s turning over a new leaf or not. Is he improving himself? This question permeates the entire series as well. The potential for transformation in people sparks curiosity about comedy, but it could also lead to uncomfortable situations and unexpected outcomes.

As a dedicated cinephile, I must confess that the climax of the premiere episode in our latest season holds a special place for me. It was an exhilarating experience to stride in and take charge of everyone on the set of The Bear. There’s nothing quite like it!

It’s great to collaborate with Olivia Colman; what a privilege! During this season, there was a scene we filmed that didn’t end up in the final edit: There’s a recurring joke about Chester being intimidated by Luca, portrayed by Will Poulter. In one scene, Chester and Ted are casually hanging out at a restaurant, discussing their insecurities about Luca. Then I enter, saying something like, “Scram! Clear out!” To which he replies, “I’m having a rough day.” And I respond, “I’m sorry, scram again!” Chris unexpectedly gave us those lines, and it was enjoyable even though the scene didn’t make it to the air.

If you had endless resources such as money, stomach capacity, and time, my ideal weekend of meals in Chicago would involve visiting The After Chicago lounge, connected to Ever, and Pequod’s. For breakfast, I’d start at Doughnut Vault – a small window eatery that’s the doughnut equivalent of The Beef – with their delectable chocolate old-fashioned being a must-try.

It seems like my next destination isn’t clear yet. I think I should visit all the restaurants under Lettuce Entertain You group, such as Shaw’s Crab House. I’d also like to give Armitage Alehouse a try since it belongs to Hogsalt, but they don’t seem very welcoming towards me. They don’t appear to care much about my existence, so reservations there are a challenge for me.

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2025-07-02 15:54