There’s an Italian restaurant in the city I reside (I can’t remember its name – the restaurant, not the city) where you can see your food being made. The only off putting thing about this is that there are so many people working there!
It seems that there are around 64 chefs to make one pizza. The first guy makes the dough for the base passes it on to another guy who spins it out into the base. He then gives it to someone else who slaps some tomato puree on, this is his job. He passes it to another guy who’s in charge of sprinkling cheese…
I could go on.
It’s quite a sight, and I can imagine that there’s a need for them on extremely busy days, but generally most of the “chefs” there are sat on their arse most of the night until some olives need strategically placing or something.
Imagine being the guy in charge of anchovies! What’s the point?!
