English, Documentary Narration for a Television Series
Description
Vocal Characteristics
Language
EnglishVoice Age
Young Adult (18-35)Accents
North American (General)Transcript
Note: Transcripts are generated using speech recognition software and may contain errors.
Beyond the check is a documentary series about worker owned and operated restaurants. We seek out the local favorites at hidden gems just off the beaten path to tell the stories of the true culinary dreamers that dared to put everything on the line to share their passion for food and service with the community and the world. Hi, I'm rashawn parker, writer, filmmaker and foodie. I also worked in the service industry for over 20 years from buster and dishwasher, prep cook server, bartender and manager. You name it, I've done it. I started beyond the check with the camera in a dream. No real crew to speak of lights here to help and we're going to go pick up my sister to Thira who is going to be in my assistant cameraman for the day camera woman and we have the one and only Jamie Simmons hanging out. We're gonna play with some cameras sound today. We got matt and lili are here with us with the pilot season wrapping just before the pandemic. I got a glimpse inside the lives of the chefs owners, their cuisine and the restaurants they run. But in season two armed with more crew and our fantastic director of photography who's gonna be hanging out with us all season long. The wonderful Nikki Hill and by the way, your crew is very wonderful. They're pretty sweet, pretty sweet but also masks and covid tests. We also learned that life is not always what you expect, but especially for the service industry with multi month shutdowns, new restrictions and limited seating. Many restaurants struggle to stay open, but those that made it did so by pivoting to carry out online ordering curbside pickup and dining and of course the support of the local community whose loyalty to the chefs owners and cuisine of their towns is a tribute to the sense of camaraderie we shared even during times of social separation, I wanted to explore the uplifting side of the service industry by meeting super talented chef owners boys. What's up? What's up? What's up man? How are you? Good. How are you? My lovely wife Jordan's find out about their lives. Hello, Good evening. My name is, everybody knows me as I was born and raised in Italy in napoli and I've been cooking for my entire life. I love to cook. I love to get people together and I love to have a good time well Andrew and I have known each other for 20 years and we're actually both classically trained musicians and we played in the orchestra and I hang out on the long walk off a lot of the history of the restaurant. My parents started this restaurant back in November of 1989. 30 years later we're still here. So we started it actually in May of 2013. My brother scott miller, oh, Negishi River coffee company in both Statesboro and then in Savannah, he sadly passed away. Oh and it always chokes me up. But but when he passed away I wanted to keep doing what he loved even though I'm a school teacher and worked for the school system. But it was just something that I felt very passionate about and learning how their entrepreneurial spirit, what people don't understand about a restaurant is it really is a business and passion for the culinary arts, You're not just tasting a piece of meat or a piece of fish, you're tasting like a person's soul. Pretty much. I did a lot of art in my day and it's like, it's the media, it's the media led them to fulfilling their dreams of owning and running their own restaurants. Yeah, I was one year deep into engineering and I was like, I don't think this is for me. So I, I told my parents, I was like, what I really want to do is is cooking and it became a restaurant, we did just wholesale for the cold brew. We were using a certified kitchen, We finally ended up getting this place which has been a godsend and this one has always wanted to have a restaurant. So september of 2016 voila and just the menus grown since then because we started real small, I learned to make my own food and then you know the time I was making food for people And then, you know, I got at the age of 13, 14 and I was like, I'm a pretty good at what I do, maybe that's how I'm gonna try to make a living. We opened this restaurant and uh, I was a little scared because when we opened, I had all the money dying this building. Actually, I don't need $200 left on my bank account. That was it. There was a $200, bucks. It's not just a job. These guys are my family and we're only as good as what she does. The truth. I mean, that's what it is, what y'all are doing. Fantastic. The idea of having food is especially interesting to us because we were always, you know, drinking at the lone wolf and saying, oh, you know, this glass of wine would be great. It would go really well with hot dog. You know, or or this, this cocktail, this cocktail would go really well with an oyster. This is my last night my wife, she ate a lot of sushi and tried a lot of sauces and she was, she was the test subject. Yeah. But we basically thought ourselves and we had good flavors and combinations and the idea of what to do. We just ran with it and it worked it transformed into what it is today. So we had planned on doing a soft open. Um, but I ran down to the city paid my, I paid my dues and we were open, you know, Yes. And of course cook up and try some of the best dishes they have to offer. We're going to do the taquitos. I'm gonna show you how to make some keto tortillas and how we do it here. We'll do our tuna nachos nachos the main course and I hope you brought a big appetite. Is lamb shank vegan ramen this one. Okay, is my version of italian. Mm hmm. Alright 123 go. Mm hmm Spot on. Alright, Jordan loves cheese. She loves steak. Um this is really good. This is really good. Alright, tuna nachos, cheers, cheers. Mm hmm. We'll also take a ride with the most important part of any business. The employees who make it all work. I am here with sebastian cruz. Hello, Alan has practically militarized me and made you a man. He has inspired me to do great things. Alright, I got Courtney. What's up Courtney? How long, How are you? I'm great, awesome. Heard you just bought a house. I did. Congratulations. Thank you. I love it. Alright, let's see. Even service industry people, you too can own houses. I got Ryan's comment here. Ryan, what do you do with? Um, I actually, I helped like a bus tables and I'm also a server there and I'm actually at their sister location. I'd bartender as well. Oh man, you're all over the place. I like to be, you know absolutely Ryan you are, you are lifting my spirits this second. That's what I'm here to do my friend. That's what I'm here to do, lived in my spirit is going to have some spirits. But now it's season three approaches and we're prepared to head to the Lone Star State. I have to wonder how they are dealing with staffing shortages, long hours and the struggle to make it through the rest of the 20 twenty's. But don't worry if need be Jordan can wait some tables, I'll mix some drinks but we'll definitely cook up and try some of the best texas has to offer. I'm sure it'll be big. I'm sure it will be delicious and it's definitely gonna be some of the locals favorites. So join us on our culinary adventure as we go beyond the check worker owner Edition. Bye Guys who