This is the first in a series of short films exploring the staff meals at restaurants around the country.

The first stop is Uchi in Houston, TX where Executive Chef Kaz Edwards and visiting Chef Paul Qui (winner of Top Chef and the James Beard Award) talk about what goes into making the staff meal at the Uchi restaurants and how taking time out to make this meal each day brings a sense of unity and pride to the people who work there.

View more of my food films at:
foodnarrative.com

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