- Scott’s new book is titled Peace, Love, and Pasta.
- People always ask “What do you cook at home?”
- He thought it would be a great idea to put it all on paper!
- The thing he loves most about it is the simplicity. The recipes are easy to execute.
- Book Title – for years, Scott has been on a personal journey of self improvement and the title represents where he is and what he chooses to pursue.
- Past has been such an important part of his life and career. It’s an expression of his years of cooking.
- Even if the food experience is sub-par at a restaurant, just sitting and enjoying the company of people that he’s with is what’s really important.
- Future of fast casuals:
- There’s a huge market for fast casuals and FSRs
- There are lots of high end chefs that are starting to do quick service or fast food
- Why is it hard to do Italian quick serve well?
- Needs to be served at the moment of order and that’s challenging
- It’s hard for people to wrap their heads around Italian food as a fast casual component
- Follow Your Bliss – Joseph Campbell
- It is not selfish to pursue your bliss
- One recipe to try in the book
- Risotto topped w/ short ribs
- Would You Rather
- Let Bobby Flay beat you on national television or eat a bowl of red onions?
Quotes
- “You could make these recipes your own as you cook them” -Scott
- “The key is to shut it off and just try to enjoy yourself” -Scott, in reference to going out to eat as a chef and having an experience less than what he could have prepared at home.
- “Make sure you’re making the best decisions for your business, for your team and the customers and clients that are coming in” -Scott
- “I think there’s always going to be a place for fine dining” -Scott
- “Pastas just really are one of those long standing comfort foods” -Joseph
- “You’re not going to get anywhere if you’re not hustling” -Scott
- “All I want to do is realize my potential” -Scott
- “If anyone is counting their hours, you shouldn’t be doing it” -Scott
- “Being passionate about something doesn’t always equate to being good at it” -Scott
