Synopsis

This work through Luca, wants to describe the daily life and the behind the scenes of a young restaurateur showing the difficulties but also the joys that in alternating waves can present themselves with every action that makes up the activities of this profession like a puzzle.
The relationship with suppliers, the selection of wines, the choice of a dish, the composition of a menu, the creation of events, the management of the room, welcoming customers, the team. The description of the daily life of this profession does not stop only at the narration of professional moments but also at the influence of this profession in private life and vice versa.
Luca is a young restaurateur but has a long experience of professional collaboration with another restaurant company on the Riviera Romagnola. His adventure in Bologna begins in April 2022 practically, hopefully, posthumously to the pandemic.
the Pandemic has heavily affected the stability of the sector since the beginning of the pandemic around 200 thousand jobs have been lost in the catering sector but the challenges are not over, the sudden and persistent rise in the prices of raw materials and energy is in fact causing a growing uncertainty among entrepreneurs in the sector.
The idea of ​​describing this profession by exploring the daily life and difficulties of a restaurateur came from reading Kitchen Confidential, the book written by the famous chef Anthony Bourdain who arrived almost by chance in the kitchen of a large restaurant in New York and, after a long apprenticeship , becomes one of the most famous chefs in the metropolis. “Kitchen Confidential is the story of a culinary adventure always on the edge, it is a look behind the scenes that reveals the difficulties and joys of catering, appealing for betrayed and realized ideals”.