Pasta, Balsamic & Calm Chaos: Inside Monteverde | Sarah Grueneberg

Recorded on location at Monteverde Restaurant & Pastificio in Chicago Why This Episode Matters Grueneberg explains why being willing to step down in title to keep learning can be one of the smartest career moves in hospitality.Monteverde turns pasta production into part of the dining-room experience with its open pastificio, including filled pasta made to order.The restaurant’s batteria of balsamic barrels isn’t just decoration: Grueneberg sees the continuously aging, fermenting vi...