Julien Shapiro the governor of galantines, boss of the ballotine, patron of pates and the crust of the croute (not to mention resident chef & Belle Époque Butcher of 8 hands farm) joins us again OverSeasoned to enlighten us on how farm producers are filling in the gaps as most restaurants remain closed due to the pandemic.
Ben Fileccia shares his restaurant journey and thoughts on the present and future of The Industry. He's doing a lot of good work at of the Pennsylvania Restaurant & Lodging Association and want's everyone to understand that not only does advocacy work, but it matters.
Chef Quincy Logan of COUNCIL OAK STEAKS & SEAFOOD in AC drops his steakhouse wisdom chops on OverSeasoned and what it's like to shut down ops in the middle of the corona. dozens of openings? check, live fire cooking? check. steak au poivre? check. Old Bay? check. All this and wedge salads a-plenty on this ep of OS'd.
What happens when a dedicated consumer of crusty Franch Bread with fancy cheese learns that he has joined the ranks of annoying restaurant people? Find out on the lates episode of OverSeasoned, where the packets of soy sauce that come with the beef and broccoli are really starting to pile up.
Chef Julien Shapiro of 8 Hands Farm dishes up some charcuterie knowledge while reminiscing about tomato raviolis in January, The World Pate en Croute Championships, the Roman Goddess of Dung, the dangers of meat that is less expensive than apples, and the importance of being a good steward of the earth.
The busy holiday season is finally coming to end as prep for your favorite night of service begins..NYE. Join us as we talk turducken. And don't forget inventory on the 31st as we get geared up for #serviceindustryappreciationday2020
In which one opines on the meaning of art and creativity juxtaposed with the importance of nostalgia in curating a considered and modern life experience. We also decide to change the name of the show to the hot dog poddy.
Long time compatriots David Katz & Tom Pittakas join OverSeasoned for a conversation covering their wide-ranging experiences from the inside, outside, and fringes of the restaurant industry. Listen in as we discuss everything from "roller bar" dogs, vendor relationships, murder, Taylor Pork vs ham roll, waitrons with sticky chicken fingers, and as always...condiment SOP's for a better life.
Why do restaurant people feel that we need to work an event to get a day off from regular service? Ever notice that you actually want to go to a budget meeting just for a chance to sit down? What's with the guilt that we feel for sleeping more that 6 hours? Join us on the next episode of OverSeasoned as we try to understand the chains that bind us and how we forge them ourselves. Xavier also talks about his distaste for house-made ketchup, again. He's really got it out for house-made ketchup, maybe #Heinz will sponsor us? Next episode: "57 reasons why house-made ketchup is bad for business and health."
The battle of which side of the restaurant family has it better is dismantled in this episode of OverSeasoned. Is the front of the house a bunch of lazy, air conditioned prima donnas? Are kitchen people nothing more than dirty booze-hounds with undeserved star appeal? You be the judge.
OverSeasoned travels to Austin, TX to chat with Chef Eric Faust about his variety filled cooking career. From the caffeine fueled fine dining kitchens of NYC, to a private chef gig for Robert De Niro, to geeking out on post oak as he has his custom smoker made. Get into the nooks & crannies of The Industry as we learn that all that glitters is not gold leaf and caviar.
We're going to cost a lot people a lot of stolen money with this episode. Learn about some of the most complex scams happening in the restaurant industry: How to prevent them, how to catch them, and how to DIY your very own farm to back-pocket scam.