How a Master Chef Built a Michelin-Starred Italian Restaurant in New York City - Mise En Place
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- Опубліковано 3 тра 2024
- At NYC’s Rezdôra, chef Stefano Secchi uses his years of training from under the best pasta-makers in Emilia-Romagna, Italy to craft some of the most unique Italian dishes in the city. With special attention to fresh ingredients and respect to the tradition of making pasta, he creates dishes like king crab girasoli and giant ravioli with runny egg yolks inside. Stick around to see actor and investor Tony Shalhoub stop by for a taste.
Credits:
Producer/Director: Daniel Geneen
Camera: Connor Reid, Daniel Geneen
Editor: Daniel Geneen
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development Manager: Terri Ciccone
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For more episodes of Mise En Place, click here: trib.al/mISIY3I
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Thanks for watching! Head over to Instagram to follow along with the team! Stefano: instagram.com/stefano_secchi, Anthony: instagram.com/anthony.bellock, and the restaurant instagram.com/rezdoranyc
@Eater Please tell Stefano I said well done on being recognised for his decades of hard work and humility. I have a deep love for the works, the tales and the lives Italy has blessed the world with. His is one such life. God willing he brings a firm hand and a pure heart to his trade and shares his skill with new chefs.
Yours sincerely
The Heartbreak Prince
24 11 2021
Veh
fully enjoyed this your passion is wonderful to watch i would love to try your signature dishes lots of love goes in
Could we get an hour of this guy making pasta and talking about his experiences in Italy?
#Cringe with the blended crab. Emulsion wtf! Lump and meat. Maryland is freaking out. Nobody wants mush meat. Keep the texture fellas!!!
Used to deliver to this chef when I worked for Natoora. it’s really difficult using the restroom and asking most restaurants if you can use theirs is non existent, but I remember asking him & he said “I appreciate you for asking, of course you can.” From that moment, during the several months working for Natoora, I delivered to him & just watching him prep and get ready for the day was a privilege enough. he asked me if I wanted to become a chef & I told him it’s one of my many dreams & he says I can get after it whenever I’m ready, just observe & accept failure before you do so you can learn how to run it the way I want it too. One of the many things I’ll always take in remembrance when that day comes.
Where can i apply?
@@kurokotetsuya7997 i’m his gf, go to linked in or indeed, search up Natoora, if Maggie is the still the GM, your hiring process should take no less than a week or so, Jack Friedman handles deliveries & such, super chill guy. If neither of those work, give them a call & tell them you’d like to join their team & they should have a few positions open in terms of handling food packaging or delivery driving.
That's really cool!
Chef Stefano is an inspiration
Bro, the time is now! It takes years to get there and then you discover that you are never there but on a journey that doesn't end.
I'd watch another 23 minutes of him just making pasta and talking about his experiences
Seriously, that felt like an hour, in a good way. I would love to see a full in depth documentary on this restaurant. The executive sous chef seems like an interesting and passionate person too.
True
Put this guy on the next Chefs Table series on Netflix. Absolutley awesome
Just go ahead and watch the video one more time then.
right?
I've lost count of how many times I've watched this particular episode. His ethos and passion are simply next level. A true legend!
I was blown away to see Tony investing in the restaurant! That is amazing, the dedication to the traditions is astounding.
Was not expecting a Tony Shalhoub cameo in a Mise En Place video lol
@@beastmodesalvia It took me a while to get used to Tony Shalhoub not obsessively tweaking everything in the kitchen XD: I grew up watching him as Monk. Super cool that he's investing in this restaurant.
Why are you blown away....of course he would only invest in a great product and these guys are amazing in what they do🤷♂️
This is 100% pure passion. The way he talks about learning how to make pasta, and how experiences inspire the dishes, is just passion. It may sound pretentious sure, but find anyone passionate about something and tell me that doesn't happen there either. Working his butt off in a tiny restaurant to make the best pasta he possibly can, is a labor of love. Bravo, Chef Secchi, you're living the dream we all strive for.
I am just thankful to see the passion in cooking~ really neat to see.
@@willie2235 Stop taking what people say so literally. He doesn't mean everyone strives to work in a fucking restaurant, he means we strive to work doing something we truly love/have a passion for.
@@willie2235 Sorry to hear that you had that experience, but it's bizzar that you seem to think that everyone will have your exact experience.
Well said.
You described it perfectly - passion. The chef's passion for his craft - his cuisine - is palpable. You can feel it through the screen. I can't wait to visit his tiny restaurant and experience it first-hand. Sure hope that sunflower/crab pasta will be on the menu!
This dudes eyes literally light up when he's talking about pasta. That kind of passion is awe-inspiring.
Real talk! He's so passionate you can tell he struggles to contain it hahaha
It is the most beautiful thing!
He looked so wired. But from pure passion. Unreal to watch!
Passion.
Passion and cocaine
@@heypistolero lmfaoo
I actually live in Modena, where he learned to make pasta, so none of this is "new" to me: you get dozens of restaurants making pasta the old way in each big city. I could eat it every week, or even make it myself.
Yet, I think it's incredible to see how much they try to keep this tradition alive and to let people taste it in the other side of the world, grinding every day. Hope they get the recognition they deserve.
You'd never be able to do it by hand in a NYC restaurant, it's mindnumbingly inefficient.
Even when you are not supposed to sound negatively, you really are lol.
@@mircbrobro4320 yeah because hes assuming they're not unique experiences and every italian restaurant not from italy is the same
Have you ever been at the osteria Francescana?
@@mircbrobro4320 out of nowhere just made it about him jajajaj
The trance this chef goes into when he is kneading the dough is intense. His "one, two, three, turn" is like a mantra for him.
It looks like a jab, jab, cross rhythm to me if I'm doing it. Looks awesome thougt
My girlfriend and I were able to get a table the other night, and it was unquestionably one of the best experiences we've had. The "Grandma walking through the forest in Emilia" dish featured here was superb, as were several other pasta dishes (we did a pasta tasting menu). Great staff, great food, and a great chef.
Fantastic!!
Sorry if its maybe a bit intrusive, but what prices are we talking about? How much would you pay for a taste menu?
@@eliaelirko9849 Their menu and prices are online so it's not a secret. But if you do the 5 course pasta tasting (some of it featured dishes not on the menu) with the wine pairing that's almost $300 for two people. We got more food and wine because we were celebrating.
I don't know if I would do it like that again, probably order dishes a la carte and select my own bottle of wine for the table but be prepared for at least $150 per head if having drinks. Again, I felt it was totally worth it even though I normally don't spend like that.
@@garrettjanssen7683 ty for the quick response, to be honest I was just too lazy to search up their site😅
Portions look small ? I could be wrong tho …
18:27 - That's not an investor, that's detective Monk undercover!
His new handler looks like some guy he found at the train station too!
Yeah lol, doesnt he act as an alien in the movie men in black too? Lol
I was looking for this comment!!
@@cris-yo1950 yep, as Jeebs the stolen rolex/alien weapons guy. And he is in Galaxy Quest too as Fred.
Can't believe no one mentioned Tony Shalgoub's performance as Primo in BIG NIGHT, one of the best movies about passion for food ever (directed by Stanley Tucci & Campbell Scott)...
I absolutely love his excitement for the eggs… My daughter and I have raised eggs from day one trying to get the orangest yolks possible. Digging under our 125 orange tree grove for earth worms, whatever bugs we could find and greens. Then fighting over who got to eat the orangest egg. It’s clear to me that every aspect of what he cooks and the ingredients he works with he understands what is the best.
I love food projects like the one you're doing. I've seen a video on Worth it in which there's a chicken farm in Japan that sells expensive high-quality eggs, and their yolks are a bright red orange color. The owner said this is cuz he also feeds his chickens chili powder on top of their normal feed. Doesn't affect the taste, it's just for natural coloring. I thought this might provide some ideas.
"People don't realize how much goes into these thing" that phrase hits home for me. All the labor that goes into producing the final product in front of you on that plate is the reason for different prices in different restaurants.
After seeing the prep that went into that first dish, you still think it's worth $28? They put truffle on it to try and justify the price. I'm not going to deny this guys passion, but don't get bullshitted by stuff like that.
@@BlueBartowskiexactly … prices are simply ridiculous!
We have restaurants here that charge those prices and their food sucks
@@BlueBartowski meh its just pasta man
@@BlueBartowski 28 dollars is not a crazy amount for a plate. Besides when you go there you know it isn't going to be cheap, it's a restaurant with a michelin star.
“Its like you’re obsessed” - thats being passionate about something and never getting tired of it. Many people go a lifetime without finding what they are passionate about - it truly is a blessing to be passionate about something to this extent
Well said
This well said. And timelessly important
shokunin
That last segment from 21:33 to the end - you can sense his energy and passion in his eyes, face, and voice. That was truly inspiring to hear someone speak with such zest and joy for life and his craft.
I would'nt say he is the best pasta chef, but he is truely legend master chef, he got that passion,, he got job that what he want.
True but I feel he is a bit of a coke head. And his sous chef has no doubt gone a night out on the town with him and done some drugs together. No hate there but I feel as though the owner is losing the drug battle overall. Hey nothing wrong with blowing off some steam and enjoying life but he seems to be on the edge.
@@Heartsanime
I see what you mean ...
Yes, he does have the passion, and the enthusiasm, for the food he makes ...
... but he's close to that thin edge where the only thing that can maintain the level of energy needed is a line or two ... otherwise, he would be in hospital as a result of a nervous breakdown, and just sheer, utter, exhaustion ...
Does anyone know the musical piece playing at that point?
The sunflower pasta is made with so much love and nostalgia behind it. I am in awe
As an aspiring chef myself, seeing chefs like him give me so much inspiration and make me proud to be a part of an industry that not a lot of people value because to them eating is just a part of life but to us it is life.
Yeah it's a Life. Thank you for this one.
I love this video, I love how the guy speaks about his food with such a restrained enthusiasm, it is is totally contagious. You can really tell how he is loving what is doing, I would love to eat there. Great video.
Great way to put it “restrained enthusiasm”
Especially the last couple of minutes
Really, before youtube. Your normal everyday customer has had NO idea how much work goes into preparing for a day like this. I appreciate videos like this. It makes me extra thankful when you see people with passion like him.
The highlight for me, Tony Shalhoub's eyes lighting up tasting the food. Amazing looking food, crazy passionate chef, sure... but there's something about Adrian Monk enjoying the pasta... chef's kiss.
He has such a passion for his craft and you can tell with every enthusiastic word and look. The ending interview was nothing but awe-inspiring and you absorb the passion in yourself. This episode is an artwork, and so is the food. I questioned my capability in the culinary field and switch careers left and right trying to find a passion for something while chasing money. I miss the rush of working in kitchens a lot and that feeling of watching people light up eating my food. I’ve been on the fence about going back to culinary school and he’s single-handedly convinced me. Will be stopping in next time I visit the city because it’s only 45 minutes away. Congratulations, Chef, you’re now the mentor for the new generation.
Did he say that incredible-looking crab pasta was only $35? For a once-a-year/birthday kind of meal, that's not bad at all.
Absolutely agree! Their pasta dishes run around $28 anyway, so that’s a damn bargain to me
@@TanukiSC Agreed, especially with the amount of prep/effort and quality of ingredients.
I know! I don't understand how that is too expensive. I was thinking they were charging north of $100 for it.
$35 isn’t a lot people are just too broke
@@DanielGarcia-ro6lq that's more than half the minimum wage in India
i could litterally watch an entire series of this guy talking about pasta and showing his restaurant progress. that was awesome.
The last 20 seconds of the video said it all. True deep passion that gives you all this sweet pain. Sence and simplicity, nothing more nothing less! Thank God such people exist!
I love that he smiles whenever he makes or talks about foot, a real passionate chef.
This chef combines all the necessary characteristics of a master: Hard work, totally consumed with the quality of every ingredient and dish, and most important, passion! So glad to have seen this video!
and a lot of truffle
My hearing's not great, so I thought, Heh, that sounded like he said the investor's Tony Shaloub .. then about 30 seconds later .. there's Tony Shaloub, tasting some amazing pasta. Oh. Nice!
he really does. The food there is incredible, those Uovo ravioli are one of the best bites of food i've ever had.
And he seems (from this vignette) to be a nice guy in the kitchen!
Having been married to a chef for 14 years, and also having done a small stint of my own time in a restaurant, seeing a video like this makes me a little emotional in such a wonderful way. Too many people simply do not understand the hard work and dedication that it takes to work in a kitchen like this. It is incredible and inspiring always to see what goes into getting such a beautiful work of art to a table. Cuisine like this is an art for all five senses.
GP, you can't compare home cooks to this omg.
@@GP-qi1ve It has nothing to do with running a restaurant though, especially a Michelin-starred one.
This man's enthusiasm really shines through his food - Amazing talent. I've not visited the US before but I'd love to just for this!
The honest and real passion this guy has for what he does is awesome to see. Even better knowing he's become successful. Something about seeing someone take such joy in things like cooking
Surprised to see Tony Shalhoub was actually the investor-An actor who’s financially invested in fine dining!
Like countless others, brainiac.
My thought was, isnt that the head blow guy from MIB? Lololl
@@zainalrazeqin6739 yes but his role in monk is top tier
Tony Shalboub actually plays an italian chef in a movie, who starts an italian restaurant in America, trying to stay true to his italian roots. Watch the 'big night'.
@@posions2 yeah, with stanley tucci baby!!!
He kept mentioning his investor, did not expect Tony Shalhoub to just show up and start eating things lol.
I was just as surprised as you are. It was so fun to see him.
I like how he introduced the investor as "this is Tony" instead of "this is 4 time emmy award winning actor Tony Shalhoub".
Why is no one talking about this actor porteaying himself irl in the comments 🤣
"Don't pay attention to these guys, they're just starstruck. I don't get starstruck. I once saw Tony Shalhoub at the airport, and I didn't even mention Monk. Just Wings." - Ders
I legitimately teared up when the investor said that he loved the food, you can tell how much the chef cares about the food and all of the feelings are contagious
Idk why but I've watched this episodes like 3 or 4 times. There's something about this man's passion for food and cooking Italian. Definitely one of the restaurants I want to eat at.
I've seen almost every Mise En Place and this might be my absolute favorite, listening to Chef Secchi describe his experiences and learning and how they influenced his dishes was such a pleasant insight. I'd love for him and his crew to make their way over to Chef's Table someday.
Same, the last few things he said and the look in his eyes. That's Tru passion
Hand-made pasta is always such a joy to watch.
and it's honestly so EASY!!!!! the trick is in the technique though.... and the muscle. it is exhausting sometimes, or can be... but it's also really satisfying to make. I make my own all of the time.
@@joeyclemenza7339 I'll have to try it sometime!
And to eat 😋
@@kpNov23 Haha facts
@@joeyclemenza7339 Its not really worth the effort to be honest. Good-quality dried pasta is just as good, if not better.
The precision, the freshness ,and the passion. The simplicity , made me shed a tear. The flavors are sure to exceed it all , if ever I should be so lucky.
That chef is the living definition of passion. The way he talks about pasta, his passion, is genuinely awesome !
Being so passionate about your job is something everyone can admire, if everyone found their dream job the world would be a better place 100%. Great video, great chef, certified banger.
You what my boss said, when I was enjoying too much, this is JOB, not hobby.
Can tell how much he loves what he does awesome seeing very passionate people explain what they do. This video left me wanting to go there to eat have a good day and stay safe Jimmy from North Attleboro Massachusetts
Greetings from Providence
By far my favourite video in the series... I think simply because of the joy and excitement of the chef you could see his passion.
Stay at home and make your own damn food if you’re going to leave negative yelp reviews about your food at a restaurant. Better yet, if you think so highly of yourself and believe you can do things better, go work in a kitchen. You’ll be humbled real quick.
Thank you to ALL the food industry workers, chefs, and kitchen staff out there! The work you do is a labor of love and very much appreciated by the rest of us you feed and create these wonderful culinary experiences for! Thank you thank you thank you!♥️
Dude makes great tortellini.
Tortelloni!
Stefano: Am i a joke to you?
xD
Lol
After reading that i'm just picturing the meme of an Italian person loading up elbow macaroni Into a pistol magazine.
His enthusiasm is infectious to say the least and it seems to have rubbed off on the people working with him. Every single dish he made looked like a masterpiece, so much attention given to each and every one. Definitely trying this out whenever I’m in New York next.
Love the way this guy describes it. I’ve been a chef for 20 years and that last bit about seeing someone whispering to their dining partner? That’s legit. And absolutely spot on. Grazie 👍
This guy’s passion, presentation, care and charisma is top tier, ELITE.
10/10 would love to come see and taste whats in the menu!
agree, but too much white truffel imo (and if i remember correctly also just a waste of money, ramsay once mentioned how they have almost no flavour at all)
@@organicleaf truffle with "almost no flavour at all"? My friend, don let them fool you, truffles' smell and taste are so intense, intoxicatong and It lasts Forever in your mouth. Have to try sometimes. Italiano White ones from piedmont truffles shown in this video are the flavour bomb, tastiest of them all
@@organicleaf Non so proprio a cosa potesse riferirsi G. Ramsay, ma alcuni trovano l'odore e il sapore del tartuffo bianco talmente intenso tanto da essere insopportabile.
@@antc.4457 I dont know itallien (i guess thats what it is)
Damn, this is art.
I like how chef Secchi always says 'Italia', not Italy ... The pride is evident! Bravo!
Passion, love and hard work at it's best. My respects to this Chef.
This is how a truly passionate,humble Chef looks like ,i could bing watch a series with him in Netflix anytime
This man is a artist, compassionate and respects the patience that it takes to create such traditional elegant food.
Props to him. Speaking from the heart and working through nothing but love for his business. I hope they succeed to great lengths. Well deserved.
Got tears streaming down my face......
What passion!
I’ve watched this one about 10 times and I just love his commitment to his craft, the history and tradition. Saluti’ Chef🥂
11:18 Thank god, finally a chef that actually expresses why these dishes exist. So many times I watch these michelin star chefs whip up random expensive and grand dishes and they have no story behind them or meaning, it's just expensive ingredients tossed together. Unless it's classic French fine cooking where it's a grand display of the skill of a chef, that's the only exception.
Yeah, I love these that come with backstories- I wonder if he'd have more success selling the new dishes to people if they were even more aware of what was behind 'em?
No
His earnestness is so tangible throughout this entire video. I felt like I was experiencing the same passion and joy vicariously through him. It no doubt shines through in his food!
May have been my favourite episode so far. The passion and love of the craft is inspiring.
It’s honestly the best thing to see someone doing and talking about something they love. That passion is always the best to see in people I hope one day I can visit this place.
Monk tasting some awesome food from a passionate chef, talking about his ways. Perfect!! Loved this one!!!
This is his calling and his team shares the same passion. Maybe I'm a foodie, but that was one of the most heartwarming displays of talent I've seen in a while. Beautiful to see someone so dedicated to each component of the dish and each so lovingly assembled. Bravo!
You are incredible! I can feel the passion you put into each dish you make. You give the gift of your Italian legacy🥂
He is something else. I've watched a lot of youtube chefs but this guy is...just so inspiring.
It's great to see a complete fanatic at what he does. I have never seen food prepared with this level of precision in my life. And I lived in Manhattan for 13 years. This man deserves his Michelin star and 3-star NYTimes review. I hope he goes to the top. He deserves it.
Incredible passion in his eyes. I'm actually speechless for how cool he is.
I like this dude. You can easily tell he's genuinely real and passionate. I'd love try his restaurant when I visit NYC.
Could have watched 2 hours of this restaurant. Awesome food. The care and love in some of those dishes is amazing
Humble, skilled, honestly passionate and a quiet confidence, love this guy! Please do more with him!!!
This is pure passion and so detailed with nothing hidden, such a kind chef. Chef Stefan is also a nice leader for his team, making his team proud of their own effort. Honestly, I want to fly to NYC and live there just to eat the pastas at his restaurant. I hope I can go one day in this lifetime. Thanks Eater for this interesting video.
Such an admirable chef. His passion for his craft is so amazing.
The love and passion for what he does is amazing and inspiring! Well done.
Never been one for the overly fine dining scene but this is one of the few scenes outside of some of the Japanese fine dining experiences I've seen where there is such and intense passion for the traditional way of making these dishes, along with a respectful adaptation to the area the chef serves. Really amazing stuff and I don't doubt for a second that these dishes should be priced higher
He doesn't try to out-Italian everyone else and just drops how he out-Italians everyone else lol
lol he literally stops and pronounces random words (wrongly) in italian...
@@jonhedlund8058 he doesn’t pronounce them wrongly, he simply speaks with an American accent, that’s fine
Italian cuisine in America wont be on the same level as Italy any time soon. The ingredients just arent here. He even mentions how long he had to look for to find eggs that resemble anything like what he had in Italy - and I doubt theyre even at that level - in New York, the foodie capital of the US. Italian cuisine relies on the quality of its simple ingredients and if you dont have that youre going to need to rely on something else to bring the flavor.
@@jonhedlund8058 Italian native fluent in english here, usually when speaking english it's easier to mix in italian words with an english pronounce, and not our italian pronounce. I'm pretty sure he can speak italian with italian accent, if he wants too.
He doesn't try he just do it.
I love your passion for your craft, this is one of the most genuine, beautiful, love everything about your craft I've ever seen, made my day to see someone so passionate about their art.
impressive that he hand rolls his pasta!!! Never seen anyone from the US doing it. It’s truly a craft and so hard to learn and do… good to see how the tradizione romagnola is being brought forward thousands of miles away… bravi ragazzi
Love the chef's passion for perfection. His pastas are unique creations, masterpieces, not unlike the finest sushi in Tokyo. His prices seem more than fair the the quality of ingredients and the craftsmanship.
Honestly I just wanna save up go there and say f*ck it and order everything. I mean this is passion and what i luv to see in young cooks just a blessing.
This was really beautiful to watch. You can see he's so passionate and so in love with what he does. Can't wait to visit!
Haven't seen a Chef with so much PASSION in a long time!! I SALUTE!!
Chef Sechhi is charismatic, genuine and likeable. What a wonderfully honest episode! I’m going to make it a point to visit his restaurant the next time I’m in New York 👏🏻
Proud to have Italian heritage when I look at our cuisine, great restaurant you are running! Nothing but love!!
It makes me emotional to see an actual preparation of true pasta ripiena in the most correct way possible.
Tears of joy have been spent.
It's awesome to see his beautiful passion amd drive to honor his ancestors and mentors. His raw, unfiltered passion is a dying art form.
Wow that is some real passion. You can really see how excited he is to talk about pasta and his experiences.
Food is love. Loved everything about this video. Thank you so much this inspired me to start cooking again.
This guy is just incredible. The passion and desire to keep authentic flavors and cuisine alive. No screaming, nothing getting thrown. His food is doing his talking for him. His ego is a healthy level. I'd love to eat at this place
I love pasta. This right here is the passion the love an the labor for the pastas, Fresh pasta is the only only way with fresh fresh ingredients. I’ll come to this restaurant anytime for my Italian crazy 💯
Was just gonna watch a little bit of this but this chef dragged me in with his passion and love for pasta. Such a great video
I rewatched it for I don't even know how many times but I still enjoy every second of it 😌
PASSION! it's all I can tell from him , excited for the little thing , a great ingredient could make his day a great chef all around
So much passion that is uplifting. You do not see that often enough in restaurants, mad respect.
That is passion! Speechless here. I had to watch it 3 times in a row. Stefano, thank you for sharing some insights in your magic! Good luck for Stefano & team.
The whole vibe in this video is so heartwarming
When he started rolling the dough it reminded me of the way my Nona does it and the way its done at my family home in Monte Casino. Amazing stuff.
This chef is the reason why I have a love for food and cooking this man’s infectious nature is so positive and powerful. God knows these types of chefs are truly one of a kinda
Chef Secchi is absolutely brilliant! Pure love and passion for his food
I’m a new fan! Definitely have to venture out to try this. Pasta has become this thing where if you’ve had one, you’ve had them all for me. THIS restaurant has totally ignited a lost love. Everything looks amazing and the love of detail has me interested ☺️
he learned well and you can feel that he takes everything to heart.it's not everyday you get the chance to live your passion.more power to your business!
Not a normal restaurant. This is led by a master chef wanting to share his passion of food with the world! He has the energy of an intern and pays homage to his mentors while encouraging and inspiring his staff. Cool energy!
Love the passion and love of this guy, it is his whole life, everything he wants is to blow people right out of their socks, I understand why the investor come by and wanted to taste :D
God damn his pasta looks fantastic.
I'm glad my nonna taught me to make pasta by hand, it really is an art that is slowly going away.
This is definitely one of those places I pin as pretentious and tease, and then I see this video and the chef...how could you not respect the love and drive for his craft. 💪💪👍👍♥️♥️
I'm so glad I found this channel. I get caught up in every story wishing each one had their own show
Love It!!! Thank you so much for sharing this with us~ what a treat, and not stupid~ many will greatly appreciate it. May your restaurant prosper and bring numerous Smiles! Well done indeed~!!!