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Joe Gatto

Watertown, United States


Cooking and sharing food was always an integral way for my family and me to connect and laugh and man do we love to laugh! I worked in independent film for years until I went after my dream of immersing myself in the culinary world. First I taught, and then I became a private chef. Then the idea for the show arose. But how to make a completely different cooking show? Hmmmmm. I knew I wanted to make a show that was NOT the conventional cooking show. I wanted crazy Monty Python-like animation sequences, comedy bits -- really push the limits of the traditional cooking show. On top of that I wanted to make all the food from scratch! Yep everything. Bacon, Let's break down a whole hog, smoke it and cure it . Flour. I grind my own to make incredible pasta. Butter, I milk a cow! MOOOO! That’s not even the cool part! The awesome part is showing all the amazing farms, purveyors and artisans we visit right here in New England. From Wilson Farms in Lexington to Shaw’s Dairy Farm in Dracut, we tour the state and beyond to find the coolest people doing the coolest things in food. We even visit Bostonians making amazing equipment. Like Andris Lagsdin making the Baking Steel out of Hanover, just featured in Bon Appétit and The New York Times. Another piece of the pie for me was giving back. I love to teach so I started donating my time and services to the Boys and Girls Club, teaching the kids how to cook from scratch! I love doing this this. The kids love it and so do I. It's fun, yummy and I'm giving them a skill they will take with them for the rest of their lives. My goal is to bring food, family and farms all back together. And have a blast doing it!


Watertown, United States