Transcript for the Piece Audio version of Eating (in) Las Vegas

REPORTER TRAX & ACTS:

SFX: Party, and then Casino sounds

TRACK 1: All come to Las Vegas to have fun? and to win money. Most end up losing? but while their pockets may be empty? there?s plenty of choices to keep their stomachs full.

TRACK 2: According to the local consensus ? one buffet rates above all others. Bob Curson agrees.

ACT: Curson (: 8)
IN CUE: The best ones
OUT CUE: seafood buffets

SFX: Dishes

TRACK 3: A team of more than hundred chefs, servers, and busers put in 12 hour days to keep the customers happy.

ACT: Hamel 14 (:18)
IN CUE: The Carnival Buffet
OUT CUE: the papers.

Track 4: Joseph Hamel started in Vegas as a cook years ago. He had no idea how many people, or covers, would be served every day.

ACT: Hamel 17 (:9)
IN CUE: When I first
OUT CUE: covers a day

TRACK 5: Now, as the Assistant Executive chef, Hamel oversees food preparation at Rio?s Carnival World Buffet and the popular Seafood Buffet? as well as 7 other food outlets. From ordering supplies to actually cooking the food? he knows what it takes.

ACT: Hamel 10 (:8)
IN CUE: We will go through
OUT CUE: every single day

TRACK 6: The Carnival buffet also serves more than a half a ton of mash potatoes and more than 2 tons of ribs.

At The Seafood buffet, which is only open for dinner, the amount of food served is also staggering.

ACT: Hamel 15 (:14)
IN CUE: Typically in the
OUT CUE: a day.

SFX: Wok (sound up fade)

TRACK 7: Hamel says they have a number of refrigerators to keep the food fresh before it?s cooked.

ACT: Chef (:18)
IN CUE: Here?s that
OUT CUE: if we?re lucky.

SFX: Cutting Meat (duck)

TRACK 8: Today they were cooking and chopping up 100 Peking ducks.

The Carnival buffet serves about 3,000 meals a day? and that?s when it?s slow. it has 12 food stations that have to be kept full. Some are more popular than others.

ACT 9: Hamel 5 (:19)
IN CUE: We go through
OUT CUE: 15 minutes

TRACK 10: The demand changes from season to season, month to month, and weekdays to weekend. But one thing remains the same? Mmm, mmm, mmm Dessert.

ACT: Hamel 8 (:13)
IN CUE: Over here we have
OUT CUE: made in house

SFX: Dishes

TRACK 11: After years of planning and organization, the staff?s got it down to a science.
Hamel says they do a good job of making sure they don?t waste any food in the kitchen? but waiter Roberto Sanchez says, unfortunately, the same can?t be said about the customers.

ACT: Roberto Sanchez 1 (:15)
IN CUE: When people get
OUT CUE: that?s extra

TRACK 12: Hamel, Sanchez, and the team handle thousands of pounds of meat, seafood, pasta and sides? so tourists can experience eating at its very best.
ACT: Curson (:5)
IN CUE: The buffets have made
OUT CUE: Ha ha

SFX: (Casino under during the out)
Track 13: So next time, you?re in the ?city of lights? to gamble or party, come on an empty stomach? And appreciate all of the work it takes to keep the trays full.

OUT: For Next Generation radio, I?m Nailah Sims in Las Vegas.

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