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Culinary Mechanic: Insights, Strategies, Tools and Tactics to help you run your restaurant like a well oiled machine
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8 - Jason Balestrieri: "Fatto a Mano" - Knowing Your Path and Sticking to it
Manage episode 399958462 series 3537027
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Join Simon Zatyrka of Culinary Mechanic in this engaging conversation with Jason Balestrieri, a restaurant chef with a wealth of experience, who shares his journey from his humble beginnings as a teenager in Milwaukee to running his own restaurant, Cantinetta Luca. Jason initially developed a passion for food during family gatherings in his hometown, eventually learning to prepare meals as a latchkey kid. He further honed his skills at a trade school before venturing to Los Angeles, where he worked in different restaurants. The turning point of his career was when he opened the Italian restaurant, Cantinetta Luca, in Carmel by the Sea, which specializes in house-made products, capturing the essence of authentic Italian cuisine. Despite the obstacles encountered, including the global pandemic, Jason credits his firm commitment, grounded work ethics, and vibrant support system for his successful culinary journey.
00:00 Introduction and Guest Welcome
00:52 Chef Jason's Early Life and Introduction to Cooking
06:11 The Journey to Becoming a Professional Chef
07:18 First Restaurant Job and Experiences
10:53 The Passion for Restaurants and Food
14:04 Moving to Los Angeles and Career Progression
17:52 The Love for Italian Cuisine and Opening of Cantinetta Luca
22:28 Challenges, Learning Experiences and Becoming an Owner
37:18 Advice for Aspiring Chefs and Conclusion
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