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Joseph Maggio
@giuseppe
https://youtu.be/x0Ubhy9s2_s Paul Liebrandt shares his thoughts on these food movies/ tv shows. Paul’s cuisine and my dining experience at Corton many years ago is what pulled me into fine dining cuisine. Check it out
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Lex 🔷🎩🍖🎭⚡
@lex-cal
What are your thoughts on The Bear? My wife is watching it currently and trying to get me into it. I struggle to commit to a show because I don't want to watch it, and in the end I'm disappointed. Then I feel like I wasted my time.
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Joseph Maggio
@giuseppe
Hey Lex, I would say that the bear does a great job of showing different aspects of what makes a restaurant a restaurant from the lens of an employees perspective. they capture many different perspectives of different roles in a restaurant from front of house to back of house. First two seasons are good. Third season struggles. Some parts are dramatic for tv purposes I assume
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Lex 🔷🎩🍖🎭⚡
@lex-cal
Understood. Thx for the info. I worked for many years front of the house in various restaurants. I love Kitchen Confidential by Bourdain and wanted to know if The Bear was similar to the craziness that happens behind the scenes with the work and employees.
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Joseph Maggio
@giuseppe
oh nice, what did you do ? I say, take The Bear with a grain of salt. It tells a interesting catchy story, but not as raw/real as anything Bourdain worked on. A show like this adds value to the grind of someone working in restaurant and I appreciate that, but I am sure you will shake your head at a few scenes if you had exp. in restaurants.
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Lex 🔷🎩🍖🎭⚡
@lex-cal
I worked for most of my life in restaurants, 14 years old - 30+ years old. I was a bus boy, waiter, server, bartender, expo, and cooperate trainer. At times, I would cook if needed, but that was never my full-time position. I know firsthand the things Bourdain spoke about because I lived in that debauchery for many years. I had to leave it behind because it begins to drain your soul. That being said, I never had more fun in my life, and I walked away with some incredible memories and friends. My wife being one of those. What is your experience like in the restaurant industry?
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Joseph Maggio
@giuseppe
That is a great story of your time in the restaurant industry. Thank you for sharing! I also met my wife while working in a restaurant. Could not agree more with how much fun is had in the kitchen and resaurants as a whole. It can be draining at times, but i guess that is what I ask myself daily. How to create a business that will not leave me feeling drained regardless of the amount of hours that is put into it. Everything great requires some large amount of mental/physical energy, i think where sustainability is found in it getting easier through organization/ execution as time proceeds by not making same mistakes
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Joseph Maggio
@giuseppe
my exp. started at corner bakery in tx as a expo/ cook while going to college. I met a chef that would get yogurt every day on her way in,she invited me over to her house to cook for her family with her as she saw how excited i got when we talked about food. She then suggested i move to chicago and pursuit a culinary arts degree. I moved to chicago, cooked out there for 6 ish years. Since then cooked in Melbourne,New York, Napa valley, and now Los Angeles. I always gravitated to fine dining kitchens after culinary school as I have an appreciation for the militant approach,structure, and technical cooking that is found inside these places.
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