What Was I Thinking…
I had NO IDEA opening a restaurant would be like this. I mean, sure, I had some idea, but the amount of detail to see this through so that it is done right has me second-guessing everything.
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I’ll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn’t just a skill; it’s a source of pure happiness and fulfillment.
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22 Comments
Chef – Mary and I have been enjoying your website for at least a year. We now joined your channel, and feel like I have bought at least three great meals per week for only $5 per month–a steal. This video is fantastic as it feels real with real people and the full array of talents. Both of us have many years of experience pulling such construction projects through the hoops of permits, teams, contractors, and issues with installation in old buildings. Since you look fully sober, clearly you are doing better than most. Keep the faith, as from having been part of many such teams, looks like you have a good one. Let's Cook!
You have such a gift: please trust it and go for this restaurant. Your food videos, your point of view and your standards are strong enough to carry this endeavor – I believe in you! I hope you give yourself permission to move forward despite your hesitation even if everything is not perfect yet. You have assembled an amazing team which is in itself an accomplishment. The world needs more places created by chefs who actually are the way you clearly do. A
You'll get there I have faith in you.
Where are you located??
I wonder is Stephen would be able to help?
https://www.youtube. com/@NOTANOTHERCOOKINGSHOW
Hi Chef Billy, I don’t know if you believe in God, if you do, put this project in His hands and you’ll see how your doubts disappear and how He will guide you through this and before you know it, you’ll have your Grand Opening. You’re a good man chef Billy.
Believe in God and believe in yourself 🙏😊.
No Alfredo! No Alfredo? Them´s Fightin´ Words! Seriously Chef, Parisi´s will succeed and flourish. I feel it.
My aunt is an architect and I worked for her for couple years from Secretary to field work— it’s always like this – highly detailed, labor intensive, and all done on hard deadlines. You’re just going through the process and what you’re experiencing is absolutely normal. You aren’t just remodeling, you’re building your brand, and it sounds like it’s going to be phenomenal!!! I love that you’ve named dishes after relatives and with the photos of food that you’ve shown just on this video alone you would have no problem putting together a recipe book. You just need to hire a creative writer to help you put it together. The transcript from this video alone gives background info, and you already know the recipes themselves, add photos & some family quotes and I’d buy it! When you get to the other side (and you will) and open this place, do the recipe book. Not everyone will be able to afford to eat at your restaurants, but there is an army of DIYs that would buy your book.
Hang in there Chef !
Exciting jumping into this. Good luck, I was confused by calling the one guy a "family guy" What does that actually mean?
You’re restaurant WILL be successful! Take your shot and just do it🔥👨🏻🍳🔥
When you get too spun about the design and the little details, just think what your grandma would say – it’s the food and the people that matter. If the food is great, the staff makes people feel at home, and the price is fair, as long as you don’t stress to the point where you lose the joy it will all be fine. More than fine.
Where is the restaurant located?
Thank you for sitting down and talking with us. All the best to you, your family, and your Parisi's team 🎉❤.
My Mom owned a Family Style Restaurant in a small town of around 5,000. She made it around 20 years. I remember the very early mornings she'd leave the house before 4:30am 6 days a week. Homemade Pies and Soup and to prep the daily lunch special. I too washed dishes for her when I was a young Teenager. I wish you the best. I'm "new" around here and have enjoyed making many of your dishes. I'm not too far from Crown Point (North of Madison Wisconsin). I see myself getting to your restaurant some day. Love these videos! So glad I stumbled upon your content. Jay
It seems like you are so concerned about all the extraneous BS, you’re more worried about the money and minutiae, you’re forgetting that people come to a restaurant for ambiance and fun. The food has to be good, but the best part is not having to do dishes. Your perfectionist tendencies are getting in the way. I’m a doctor who has failed financially on a few occasions, but I always stay focused on the essence of medicine… caring for the patient to the best of your ability. You can’t go wrong unless you go against what makes chefs great-love of making great food
Most “business people” are uncreative untalented dopes with a winning personality. They have one motivation, like pigs- and that is an insult to pigs. They confuse the power of money with the power of creativity and hard-won expertise. They want to make money of the labor and talent of others, that’s it.
stick to youtube u seem stressed…LOLOL
ive been following for so long . congratulations
You are a badass!
❤ 0:38
I love the building, but “Kay” has designed a bar-b-que joint. I would’ve let her walk regardless of her past designs. I’m not sitting on a wooden bench to eat a nice meal, a sandwich maybe. It’s cold & everything looks uncomfortable. Sorry Billy 😢 Just my opinion.
Keep the faith and stay the course, Chef.