Warm Lasagna
Fried Bologna Sandwiches with Matt
A fried bologna sandwich, as delicious a comfort as it is, might seem like an unusual pick for a chef’s favorite food. For Matt, though, it was one of the first dishes he learned how to cook, and one which inspired him to eventually go on to culinary school. From the time he was a young boy and could barely reach the table, he was making biscuits with his grandmother and helping prepare meals for his family. “I love the science behind it,” he says ,and he can’t imagine himself doing any other job. Matt went to culinary school right after high school and has been working in the industry ever since.
Matt shared his perspective on the impact COVID has had on restaurants, particularly at the start of the pandemic when the governor’s orders were rapidly changing and restaurants had to adapt quickly to stay in compliance. “One of the hardest days in my career was having to call everybody and tell them they didn’t have a job. You didn’t do anything, but you don’t have a job. It’s hard enough to do that for one person, but then you have to do it for fifty people.” We talked about the importance of eating and shopping local, and the value of empathy and kindness. After all, “It doesn’t cost you anything to say ‘thank you.’” Last year, Matt also lost his grandfather to the virus. We talked about how strange it was not to be able to gather and band together, even in grief, and discussed strategies for maintaining community despite distance.
It’s hard to know where things are going, even in 2021. “I don’t think the restaurant industry will ever be the same.” We remain hopeful that the vaccine’s reach will be enough to slow the spread of COVID-19. For Matt (and previous podcast guest, Jordan) this year will bring a wedding! But for now, we’ll continue to support the local business we know and love, letting empathy be our guide in all matters.
Note: We recorded this episode back in December 2020
A fried bologna sandwich, as delicious a comfort as it is, might seem like an unusual pick for a chef’s favorite food. For Matt, though, it was one of the first dishes he learned how to cook, and one which inspired him to eventually go on to culinary school. From the time he was a young boy and could barely reach the table, he was making biscuits with his grandmother and helping prepare meals for his family. “I love the science behind it,” he says ,and he can’t imagine himself doing any other job. Matt went to culinary school right after high school and has been working in the industry ever since.
Matt shared his perspective on the impact COVID has had on restaurants, particularly at the start of the pandemic when the governor’s orders were rapidly changing and restaurants had to adapt quickly to stay in compliance. “One of the hardest days in my career was having to call everybody and tell them they didn’t have a job. You didn’t do anything, but you don’t have a job. It’s hard enough to do that for one person, but then you have to do it for fifty people.” We talked about the importance of eating and shopping local, and the value of empathy and kindness. After all, “It doesn’t cost you anything to say ‘thank you.’” Last year, Matt also lost his grandfather to the virus. We talked about how strange it was not to be able to gather and band together, even in grief, and discussed strategies for maintaining community despite distance.
It’s hard to know where things are going, even in 2021. “I don’t think the restaurant industry will ever be the same.” We remain hopeful that the vaccine’s reach will be enough to slow the spread of COVID-19. For Matt (and previous podcast guest, Jordan) this year will bring a wedding! But for now, we’ll continue to support the local business we know and love, letting empathy be our guide in all matters.
Note: We recorded this episode back in December 2020