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-- -- And joining us now is mark Wagner who is the executive chef at -- -- though which is one of them -- best restaurant one of the hardest.
Reservations to get in all of New York City is -- -- though he's also a James Beard nominee and he's been nominated for best Jeff.
In New York City and you can find them on the restaurants on Twitter at don't post up mark congratulations.
Thanks so much for coming and talking who has a much I was telling a couple of minutes ago that when when I was that it in college and then right out of college I worked in New York City restaurants as a waiter who.
I had jets who would throw things at me from behind the line.
To take plates of food that we're just too hot touch but they didn't care they wanted the food taken out to the tables.
Are you are you -- -- sort of -- you guys are all sort of a strange breed aren't you.
That's that is true.
-- that but that's the folks who no longer the practiced for world.
Has changed I'm glad abruptly and in the twenty some might use this -- -- hear -- the waiting on tables and relatable.
I'm glad to hear that.
It's okay so -- James Beard tell us -- that you're -- let me tell us for people out there around the country who might not know what this organization is what does it mean.
When someone wins -- James Beard award and you -- world.
Of the James Beard Foundation.
Is was started -- Jewish child there and James Beard who's a famous American.
Shift and -- And -- -- represents.
American cuisine in general.
And they do tremendous amount of effort to sort of giving.
People who understand that we do -- cultures over here in the new world and that's about it.
Did this is I think that's -- -- the 25 anniversary yes it's one of the foundation and you know what has the foundation -- for sort of a restaurant industry as a whole.
Well it's sort of legitimized our profession is something beyond.
You know pirates and miscreants from.
The fringe of society will improve things that you guys are going through thirty -- -- directly.
Through some sort of -- boosters -- logo on it and it it.
It's fine -- people who are you know in New York City you -- who don't travel to your city a -- it's you know they might not understand here but.
You know in in this -- I -- there -- television shows that that that people can watch all over the country but.
To be like a chef in New York City right now to be a hot -- is.
Is to be as big as as any celebrity that you would find it NATO in the -- today it's a tremendous amount of pressure -- the full time job.
Unbelievable and had to work at at a restaurant like Dell posted talk to us about -- -- -- -- I told you I've I've had the pleasure.
Eating at your restaurant wants.
I wish -- and I hope to go back soon.
But what is it what what kind of experience dining experience that you trying to create for folks who come -- very.
It's sort of old old world.
-- all the the alleged trappings of service.
Porcelain silver and -- and crystal.
Things that people don't often appreciate me news which is that they could use this.
Thing that we try to folks on the most obviously.
Italian cuisine regionally interpreted but also.
You know -- to provide guests -- -- experience that is.
Micro managed from there to their needs some more to the -- And you guys pull it off.
Amazingly well I can speak from personal experience what what is your involvement with.
You talk about that the table cloths and the decor in the dining room.
As the -- coming to this -- you have.
What I do have a tremendous interest and design to a certain degree is my.
What sort of hobby I don't have any sort of training or educational background.
But I do choose funeral all the porcelain.
And a lot of the other.
Table -- is some of the sequence of service things with them.
And your partners in in this restaurant and that the owners of the restaurant are.
Are against some of the biggest names in -- titans in the restaurant world Mario fatale.
Lydia and Joseph Bastia on it should be these are folks who and Lydia I'm sure a lot of people out there might execute Chris has her -- show and marry the talent on television.
Well all the time why.
Do you think it is that there's sort of notice that this fascination with with chefs and and with restaurants -- -- dining and that.
You know we have that the Food Network and and and all that what do you think it is the sort of makes it so popular seems -- you know most most anyone in this world that that is.
Is ambitious and those.
Seems to want to diversify him.
Double -- as many many things as possible.
People have lots of interest so.
When opportunities are -- -- in the two.
One of the things that you have done and use it you started edition double poster you started to restaurant in New York -- autos.
Which is decidedly different from del potro and -- is a pizza place due to Kevin Rose.
-- -- you don't go in there get a slice though no no no not that kind of pizza place -- -- what what is what's the secret -- making a good pizza.
Lou gluten do.
And very -- -- A hot it's all about the he can but that's the case no matter what your confidence all of -- should be right if you.
Are there are certain ingredients that you need to have that you're in your kitchen that you just -- if you talk about desert island if -- -- -- -- be had a that I you -- bring a couple -- 23 ingredients with you what would be of those top top ingredients.
-- -- for sure yeah.
All of oil is this woman -- can -- to olive oil.
A couple of.
People writing in we have the live chat -- but people to.
To comment this from -- 1954.
Who has a question about his soup.
Which he says is to Ronnie and and lacks flavor what can you do to fix -- to.
Perhaps just took it longer.
You get that Marxist and cook it longer this is one from Dave -- he wants to know your biggest since.
That's -- decision comes in comes from everywhere it's different every day but this great city of New York for constant source.
This is from -- for jury wants to know if -- go the -- of other steps to get your own television show and on that no what do you think of the campaign.
Four healthy food for children that some I did Jamie Oliver and your carrier.
I love that I think it's.
And seemingly important.
Trying to get.
You know processed food -- over.
Or our food system in general.
And absolutely not I will stay in the kitchen and if you -- and the commitment.
-- good answers.
Mark ladders the executive chef at -- -- though there is their website.
You can find that that dealt post -- dot com.
And he's also as we mentioned -- topic James Beard nominee and you can read more about the great James Beard to organization at James Beard.
Mark thanks very much -- can relate to me you put.
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