Ever wonder what it's like to work a shift behind the counter at a legendary Chicago sandwich shop? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the operation on track at Al’s #1 Italian Beef, courtesy of owner Chris “Bones” Pacelli.
and you know it's a little rougher.Anything that you think you would,So at work, I sometimes, depending on what I work,[Cody] Yeah, a little bit.So this is kind of, this is the engine for the restaurant.we keep putting it back together.Yeah, it is, if you've gotta work on it all day.[Chris] It's gonna come out with small pieces at first.
and if the juice of your tongue goes through it,So make sure the slice is coming right.with me so close to the machine?[Chris] 'Cause it has no pity on you.[Chris] This is the beef that's ready to go out front.You're gonna introduce it to our hot juice here. Gravy.So what we're gonna do is introduce this cold product,Then I don't change temperatures in our-You did a good job there, Cody.This is Italian Tupperware.
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