#41 Bisato

Chef Scott Carsberg joins David and Kalen for a fascinating conversation about passion and tenacity. How continuously learning as a man, chef, and artist has shaped him. And loving yourself is key to excellence. We start with Scott's background and the mentors that influenced his concept of cuisine and hospitality. Quality over all else. Not being motivated by money. Making things exceptional by keeping them simple. Not a job but a way of life. The difference between good and excellent is in the details. We talk about his relentless pursuit for perfection. How its just something in him that manifested. And leading by example as a working chef. How its more about sharing and teaching to him. The type of people he wants to work with; those with dignity and pride. How cooks hold themselves. Kitchen posture. And how its all about language, how you communicate, dress, and function together as a team. Travel. Apprenticeship. Culture. Hospitality. Professionalism. Student debt. Changing as a human being. The life long journey. Forgiveness. Loving yourself. Tenacity and passion. We talk Pioneer Square, organization, push, the old location and the affects of the last recession. Holding himself accountable not only for him but to his employees. His responsibility to his cooks by providing the tools to be successful. We end with talking about being a good steward to yourself, to your employees and to the city. Bisato reopens February 2. 84 Yesler way, Seattle, WA 98104

You can listen to #41 Bisato online on Radio and Podcast. Open the player on this page to stream the available audio.

#41 Bisato is an episode from Bloodandguts's podcast by Kalen and Dave.

This episode is 01:09:54 long.

This episode was published on Jan 30, 2019.

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