by Sarah Freeman

"Yes, Chef," a white coat-wearing student says to 62-year-old Bruno Abate when he asks if the water is boiling. He's posed this question to the room rather than one person in particular. The water is indeed ready for fresh pasta, while milk— destined to become fresh ricotta—comes to a boil in another pot. Meanwhile, a mirepoix slowly softens in a Dutch oven.

Abate's kitchen operates like a well-oiled machine: Gelato churns in the soft-serve machine while the pizza oven spits out bubbly pies in a matter of minutes. But pick up a knife and you'll notice it's chained to the counter. Open a couple aluminum cans and expect the lids to be counted and removed.

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Source: https://munchies.vice.com/