The restaurant industry in Italy is as tough, cutthroat and unforgiving as anywhere else in the world --- sometimes even colluding with the shady world of organized crime. Leonardo Lucarelli is a professional chef who has been roaming Italy opening restaurants, training underpaid, sometimes hopelessly incompetent sous-chefs, courting waitresses, working long hours, riding high on drugs, and cursing a culinary passion he inherited as a teenager from his hippie father. In MINCEMEAT, Lucarelli teaches us that even among rogues and misfits, there is a moral code in the kitchen that must, above all else, always be upheld.