BPMVC Studios Take 2
It’s been a year… I’m sure most of you all feel similar. A few ups and a whole lot of downs. During the pandemic in late summer 2020, we decided to pick up and move out of the city of Chicago. Truth be told I’ve been wanting to leave Chicago for quite some time as I was craving that small-town feel I grew up while in St. Louis 25 years ago. Well, I found it in Northwest Indiana in a little town called Crown Point and it’s been nothing short of amazing.
Not only did I have to move my family, but I also had to sell my studio in Chicago and start over from scratch here in CP. I was pushed back into the house kitchen for the last year and although I did a good job of hiding it, I was miserable. The lighting was bad, there isn’t a whole lot of room to move my video production equipment around, and the appliances left much to be desired. I was clawing at my face the last few months in that kitchen until the new place was finished up.
After 14 months, an insane lumber cost increase, labor shortages, and a boatload of other obstacles, BPMVC studio’s part 2 are up and running and I couldn’t be happier, and I can’t wait to show you everything.
The Kitchen
Starting with a clean slate I really wanted to make sure I got the new kitchen right because after all, this is probably the last stop until whenever it is I’m done doing this gig. When I was doing my research, I was looking at pictures of professional kitchens and no matter if I was looking at images from the 1950s or 2020, one thing kept ringing true. They all had a ton of stainless steel and subway tile. It’s timeless and it always looks good.
As you can see this kitchen is very heavy on stainless, subway tile, and some walnut butcherblock wood (including the floating shelves over the sink). It’s 100% smaller than my studio in Chicago, but dang am I in love with this space.
Appliances
It’s hard enough to get a microwave much less some major kitchen appliances during this unprecedented time. I ordered everything 10 months ago just to make sure it would be available once the space was completed. The space is decked out in Subzero/Wolf and Cove, which is what we had in our old Chicago house. It works well, I can beat it up a bit, and it’s beautiful. Yeah, the red handles always get me.
Island
I wheel around heavy video equipment and I was always running into my kitchen island, so to do away with that I went with two 5 feet long restaurant prep tables. One is stainless steel and the other is a butcher block which is perfect for making doughs, pasta, and bread.
Since I don’t have the space, I used to, storage is prime real estate so I had to get a little crafty when it came to shelving and where I would put all my plates, ramekins, and food styling tools. Each table is equipped with two drawers and two large lower shelves which are jam-packed with everything. Yeah, I’ve got a lot of junk.
Wrapping It Up
I’m beyond thrilled with how everything turned out and geez do I owe you all a huge thank you. I have such admiration and gratitude for each one of you that has helped grow all these social media channels and this website to where it is today. Simply put, I am not here if it isn’t for you, and I thank you.
Making more videos and recipes in this new space is just the beginning as I’ll look to really start pounding on this cookbook and dream up other ways to teach fundamental cooking basics to you all while also being more in touch with you all. Thank you.
You are such a great chef! Enjoy watching your show.
thank you so kindly!!
I have been making several of your recipes. I completely love your style of cooking. During the pandemic, my family tried to make other chef’s recipes and all of them required us to buy expensive items that we used for a single recipe. Your style is so simple and uses normal ingredients that people have in their home. I love the videos, the recipes, and your presentation. Excellent work.
Cant wait for your Cookbook Love your videos You have made me a far better cook plus you are such a joy to watch Good Luck with all your endeavors
Happy New Year Sir. Cant wait to learn more about cooking authentic Italian Style food this summer.
Happy New Year, Chef Billy.
Let’s get cooking.
This is the first time I looked at this video and I am so glad I did. Now, when I watch your videos I understand where everything is, I LOVE all the stainless. It is timeless, more hygienic, easy to clean, and durable. Great choice, it is one outstanding kitchen!! Now, I have a cooking technique question, if you don’t mind. I have yet to produce outstanding homefries. Should be simple, right? NOPE, not for me! What is your technique for making delicious, crispy, cast iron skillet fried, homefries??? Thank you for all your videos and great recipes. I especially love your Artisan Bread recipe and have made it many times, to the delight of my family.
This is so cool! I moved to Crown Point in 1996. And to NW Dyer in 1999. I’ve spent all time since defending leaving Cook County. (I’m 4th gen Chicagoan with a noticeable Belmont Cragin accent: think Peter Francis Geraci law office commercials 😂)
Now, CP is building up like crazy. Dyer, Munster, Schererville all with great stores, restaurants. We’re even getting commuter train At our Dyer subdivision.
I’m loving all these videos….
I love your kitchen!!!
Drove through Indiana a few weeks ago, on our way back from Glacier/Yellowstone/tetons. I had never been in Indiana before…Im 62!!!! We stopped and dipped our feet in Lake Michigan, at Indiana Dunes🙌 Anyway, I should have waved as we passed by! I started watching you during pandemic, referred by my Mom, who loves you! I have made many, many, many of your recipes, and appreciate all your teaching and skill building. Our family are foodies, my son-in-law is a chef too. We love homemade and you’re right…for a little bit of time in the kitchen…so rewarding and delicious. Thank you chef! Good luck in your new place and look forward to watching ❤️
So practical. So clean. Love it!!
Hi Billy – As a former Hoosier having livied in Valparaiso (& Chicago) for many years welcome to Indiana and happy you love it. Crown Point is a great community. Love your vids and cooking – learning a ton! My grandmother (an Italian immigrant who settled in Brooklyn) was one of eleven children, nine being sisters. They would cook together all the time where some kind of mischief was always going on. You bring back that feeling! I now live in Albuquerque missing midwest every now and then. The new digs look awesome. I’m a fan and supporter and can’t wait for more good food.
Ciao – Vincenzo
Billy,
My wife and I are big fans. During Covid we built a new house with a kitchen incorporated into the great room. Since moving in we have spent many evening’s watching your videos and cooking together. Thank you so much for teaching an Irish guy to cook Italian.
Besides that I’m looking for a recipe for a Breakfast Timpano, and was hoping you would consider doing a video.
Thank you so much, for what you do.
Chef:
Looks Awesome! Well Done! Thank you for all of your great teachings and positive broad shaped cooking attitude!
Andy H
Love your new space, sleek and efficient So glad you left Chicago, difficult place to rear children. I too am from St. Louis and in my case, suburbs. I no longer live there.I am also half Italian. No wonder I love watching you prepare dishes. Oddly, they often feel familiar. Happy Holidays to you and your family. Keep up the wonderful work, you really fill a cooking gap for us all.
So sorry you had such a struggle. Change is often difficult, but when it gets you to a better place, it’s SO worth it.
You are such a great teacher and I’m looking forward to what comes next. Regardless, it’ll be delicious.
All the best 👍!
Hey Chef. I love your new studio! I love how practical it is, and so many tools for efficiency! I would love to work in a kitchen like yours! I tried one of your recipes for the first time this morning: Homemade Pumpkin Bread with the pepita/brown sugar crunch topping! I haven’t sliced into it yet — waiting for the cooling period. But it looks incredible, and my kitchen smells awesome! Cheers to more recipes from you, Chef, in your new studio!
Billy!
Love watching you cook.
It’s obvious that you are passionate about your profession.
Keep up the good work and congrats on the new digs.
Fellow “cooker”
Ciao, Tony🎶
Welcome to Indiana! A little history you might already know: Back in the day, John Dillinger posed with the Sherriff up there and then broke out of jail. You have virtually taught me how to cook and I appreciate it.
Jeff Lockwood, Anderson, IN.
Congratulations again Chef. It is a beautiful space and, I’m sure, will provide you many years of service and joy. Thanks again for sharing your life, knowledge and culinary expertise with the rest of the world. I also appreciate you for inspiring me to do better in the kitchen for my family and friends. May your day be a blessed one.
Thank you so much for all of your wonderful videos and recipes! Any hints that you can give us on good coffee makers especially for when we are traveling would be great. We are purchasing a travel trailer and need some thing that is small but will produce great coffee. Your help is always appreciated!
Very nice kitchen setup, but waiting for cookbook. Any ETA? Love your recipes.
Mike Hurley
I am so thrilled for you! Small town life is so much more comfortable. I am sure you and your family will have a better quality of life. I first discovered your posts when I was looking for some help making beignets. Not only did you help out with that but it was so fun to watch you cook. I thoroughly enjoy watching your videos. You are so down to earth and you make me feel comfortable about stretching my cooking skills. If there are uncharted waters there you give me the courage to expand my territory a bit. Thank you so much. You mentioned a cookbook. I will be looking forward to that. I find that when I am in a hurry which is about always, it is faster to find a recipe I need in a book that to search for a video. I have tons of cookbooks but I would love to add yours to my repertoire.
Best wishes to you and your family.
Ha! I was born and raised in CP and then moved to Chicago (then alot of other places). I’ve been following the blog for years and find it such a funny coincidence. Glad it’s working out for you and the studio looks great!
Love the new kitchen. Thank you so much for sharing
Happy for you and enjoy watching you cook. Love your recipes.
Dear Billy and family .
Wishing you and family years of happiness, love and health.
love your new working area . lucky you.
Happy cooking, Billy !
enjoy your emails, now get back to cooking.
Your new kitchen is beautiful!!
I love your recipes. Let’s get cooking.❤️
Billy you have such an engaging personality. Your final taste on creations tickles me. I wish you the utmost success with the new kitchen and look forward to what is next.
Gorgeous!!!!!!!! I can relate! I am an online wholesale company owner and during our move from our 2,500 sqft warehouse to our 8,000 sqft warehouse we had to go through the same nightmare, and this was without pandemics, lockdowns, staff shortages and other chaos. But I’m sure the new kitchen was worth the wait and all the frustration, just like our newest warehouse 🙂
Welcome to Indiana, Chef Parisi. I hope you enjoy the area. You have inspired so many and certainly my cooking experience. Looking forward to your cookbook. Thank you for your thorough explanations which builds confidence and ability as I make my way through recipes I would have passed by and never tried in the past. Wishing you all the best in your new kitchen studio. Kathy from LaPorte, Indiana, formerly a Chicagoan, too.
I am so happy for you and your family! Your kitchen looks fabulous!
I’m so thrilled to see your dream come true kitchen. It’s beautiful and the envy of us all. I have enjoyed your videos and tutorials and have learned quite a bit. Your down to earth way of teaching is wonderful and makes me feel I can do it too. You have such a grounded, earthy way about you that is inspiring and comforting as well. I wish you the best and please continue your talks and recipes.
Sincerely, one of your fans,
Becca
Congratulations! Look forward to you cooking in this great new space!
Congratulations on the new set! It looks fantastic as I knew it would!
Time to start educating, cooking, taping and enjoying life…
Keep doing what you’re doing! My family loves your recipes. When they say “that tasted awesome” I respond “That’s Chef Billy!” Thanks for making me a better cook!!!! I enjoy watching your videos too!
Gorgeous kitchen, Billy. I enjoy getting your “how to” videos and newsletters. Made your beef & barley soup…aaamazing! Looking forward to seeing you rattle those pots & pans in your new cocina.
Best!
Motherheart
My kitchen it stuck in the 70s! I’m now disabled and on a fixed income and can’t afford a remodel so i make do with what I have.
Congratulations, Billy! Love all your episodes, teaching style, and selection of recipes. At 66 , Italian American , with hundreds of cookbooks and multiple versions of same recipes on hand , you have simplified my life ! You are always my first go to chef for meal ideas, flavor profiles, and no fail recipes ! How about a chef’s hotline for help , etc. etc. ? Keep up great work. A loyal fan !
Gail Miers
Thank you for sharing this transition story it is very encouraging as we are in the process of relocating and restarting as well. What a great post about getting your new studio set up in your new location. You have an inner passion that comes right through to your viewers no half measures . There is a genuineness that comes through this is golden. I will definitely buy a your recipe book. Keep up the good work you have been a bright light during this pandemic.
Congrats on moving out of the city.
You do nice work –
From Vermont
Dave M.
Bravo!
Good for you.
Follow your dream and nourish your soul.
Congratulations Chef. It’s such a pleasure to watch and learn from you!
I am soooo happy for you and your new space! Can’t wait to watch the upcoming videos and see all the great recipes. May God richly bless you in this new phase of life!
Good Morning Chef, thank you for making cooking simple, fun, and so “dang” good. Keep it up👏🏿!
The best blessings and success to you and your family.
You are, amazing Chef.
Enjoy your videos and your tips are always good!
Good luck and enjoy your new space.
I am ready you removed out of Chicago. I can’t wait for more recipes. I am happy that I am on your app. I am an Italian and I love to cook. So bring on your recipes. Congrats on your new home and cooking home
The space looks stunning! Jay and I simply cannot wait to see what you cook up next!