41 minutes | Dec 6, 2020

New Jersey Restaurant Life w/ Steve Colombero (WBDP 27)

Steve Colombero is a restaurant manager at the award-winning Mistral restaurant and Elements restaurant in Princeton, New Jersey.  Today’s Podcast gives us a deep dive into life at both. We talk about the adjustments that have been made during the Covid-19 Pandemic along with aspects of food culture and Steve's experience and lessons from restaurant life (this podcast was recorded in late October so  the COVID-19 situation has evolved since then) Find Steve at https://www.instagram.com/s_colombero If you enjoyed the podcast please give us a rating, follow and a share! Find out more about wobistdude at wobistdude.com or on insta & FB   Shownotes: 00:00 – Intro 01:35 – How did you get into the food industry/ hospitality  (awesome video by Chris Bellizzi https://www.youtube.com/watch?v=-pqaNT8bGXA&feature=emb_title @chris.bellizzi on Instagram 03:00 – can you talk about the changes that happened during early COVID-19 in the US 05:00 – what did you have to do to keep patrons separate from each other? 07:29 – What is the setup for the cold winter months? 08:19 –“no-BS” quotes about life during COVID-19 from Chefs 10:47 – fundraising for restaurant teams during COVID-19 12:01 – Do you see any COVID-19 changes staying around after the world has dealt with the pandemic? 13:07 – Do you find that a lot of customers are following the safety rules at this point in time? 14:00 – Let’s talk about your positive attitude and awesome people skills… does it come natural or was it something you built up over the years? 15:51—Social media for chefs and restaurants   17:15 – Anthony Bourdain: how did he influence the way you view, food, culture and hospitality? 18:25 – Do you have any modern day chefs that you admire and would like to shout out?   20:27 – Is there anything happening within restaurants or the hospitality industry  that you think people should pay more attention to? 21:55—Can you describe a favorite meal of yours that you’ve had recently? 24:10 – Name an unexpected place that working the restaurant business has taken you to     27:20 – What’s the process like for developing a new dish at either one of the restaurants that you work at? Do you get to be the guinea pig?     Brain Teasers 29:24 --  Hypothetical situation: you run a small restaurant and you have to staff it with characters from movies or popular fiction. Pick a chef, line cook, bar tender and a server 31:27 – What is an unusual habit that you have or a strange thing that you love? 34:09 – what is something that you learned from restaurant work that you use in other areas of life? 35:11 – How do you stay so positive? 35:41 – Could you share a negative review that made you laugh or stuck with you? 36:41 – where can people go to try the food?  And support their local restaurant scene  37:59 – how have you had to adjust doing the WoBistDude thing during this time? 38:46 – what’s the current state of things for restaurants in Munich, Germany  40:04-- for people who want to find Mistral and elements where can they find it?    
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