embraced the unflinching portrayal of modern life: “The notion that hustle will eventually pay off is an insidious pipe dream.”into a Michelin-starred series in a sea of otherwise edible TV: Carmy.
“I thought I’d take a year off and try to do some film work, but my agents called and said Christopher Storer had a script for me. He had produced a movie I shot a few years ago called, and we had similar taste in film and television,” White says over Zoom from his New York home.“Then they told me the show was set in Chicago, and I was like, ‘I don’t know, another TV show, another TV showWhite is softly spoken and innately calming.
Sure, Carmy looks great in an apron, but there is no hook-up on the horizon; his kitchen is a zone free of sex, romance and love. White says that he was surprised by audiences’ lust for Carmy given the show’s chastity. “I admire his determination and skill, and they’re attractive in any field, right? Those are things that I find attractive,” White says.Determination and skill are two qualities White witnessed in an abundance during his preparation and training for the role. First came a two-week crash course at the Institute of Culinary Education in Pasadena, California.
“Chef Dave Beran is head chef there, and it’s a serious spot, so I was happy to be a fly on the wall, just try and understand the choreography, the language of a kitchen,” White says.“But eventually, Chef Dave pushed me onto the line, and that’s where I found my confidence because it’s survival at that point. You feel responsible for the people next to you, to Chef, the customers and the restaurant’s name.
was renewed for a second season one month after it premiered, awards buzz is growing louder, and his phone has been running hot.