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Hi everyone, welcome to potluck food talks. This is another The Line episode.

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The Line, because the last one was so good man. I love The Line episodes.

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I love that shit. It makes me happy and sad at the same time, you know.

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So we were thinking about making a line episode where we would talk about fucked up characters,

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which is not that difficult to find in the rest of the course.

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I can start everyone. Yeah, yeah, start. You kick it off. Get the ball rolling.

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So there was this place, like the chef would come every morning.

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And like the routine was that he would walk into the door.

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So everybody saw him walking. And it was, you know, you were doing something else,

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but you would take like a plate and put it in the microwave so that the plate was nice and hot and warm.

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And then he would come and he would take the plate and go away.

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So and I would see this all over and over again.

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And then I would ask like, what is it for? Oh, he likes his plates warm for his morning cocaine line.

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And I was like, OK, OK, OK, nice.

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What difference does it make if you have a warm surface for?

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I don't know. I guess it makes it steamy.

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It steams the liquid and it makes it more powdery.

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No idea, man. What country was this in? Germany.

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Really? Fuck. That's next level.

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You know, you know what I kind of like to believe is that he doesn't make any difference to the cocaine.

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He just likes the warm feeling on his hands or on his nose.

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It must be like full contact, just like face, laughing into the plate.

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You know, some people like their coffee warm, some people like it cold.

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Of course, of course.

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I have a funny story of a time when I was working in this small restaurant in Germany also.

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And the chef was like, he was a pretty young guy, the head chef.

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And he he was a bit weird. He had some really strange moments.

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Sometimes he was totally fine and sometimes he had just like these freak out moments.

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And I was very young and he had a lot of issues with what I was doing, probably rightfully so.

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And people, yeah, being totally honest, you know, I was very green, very fresh.

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But I remember one time we came into the kitchen.

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And I had spent the morning there already, just me and the dishwasher.

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And he comes in, he's kind of like doing his stuff, you know, and he looks into the he's kind of talking, blah, blah, blah, blah.

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Just like nonstop talking. He looks into the fridge and he closed the fridge.

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He's like, where's the staff pasta that was left over from yesterday?

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And I was like, I don't know. And he's like, there was pasta left over from yesterday.

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I want to know where it went. And I was like, well, I don't know.

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And he starts looking for it and he can't find it.

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He goes for all the fucking drawers, the fridges.

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And he's like, I know for a fact that I left some pasta there yesterday.

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I want to know what happened to it.

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And I was like, dude, I don't know where your pasta went.

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And we're talking about not like kilos of pasta.

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It was like I knew what he was talking about.

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It was like a like a portion of pasta that was left over.

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And he went to the dishwasher, it was Italian.

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He was like, you know what happened to pasta?

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Just was like, no, no, I mean, no.

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And then he just went absolutely crazy.

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He said, no, this is impossible.

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This is food waste.

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Somebody ate it. Somebody threw it away.

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I know. And I know it was one of you.

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And he just started freaking out.

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I was like, man, I really just started flipping out.

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He was like, I'm going to find it.

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I find out who the fuck it was.

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And he just like goes to this like big bin that's full of like garbage of like organic waste.

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He just starts like digging, digging through this like stuff,

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just like throwing like banana peels and onion peels and stuff like behind him.

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While me and the dishwasher just standing around him, we're like, what the fuck is happening?

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It's like 11 o'clock in the morning.

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And he's like, pa pa pa.

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Until he like finds this like scrap of pasta.

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And I remember him just like grabbing it in his hand and like raising it in the air,

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be like, aha, I knew it at the very bottom of the fucking bin.

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I knew it. I knew one of you threw it away.

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And we just look at him in disbelief.

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And the dishwasher was like, oh, yeah, sorry.

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They spoke like really bad English and he was like, oh, yeah, sorry.

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I threw it away this morning.

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That was me. Sorry.

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And he, I remember him just like standing there with the pasta just like squished in his hand

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and just being like the tension just kind of dropped.

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And I think he just realized himself what the fuck he was doing there.

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I remember you told me that story and that it was actually a place where we were together.

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And I remember that guy, he was obsessed with making bad staff meal.

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It was crazy. It was something like, no, no, no.

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I don't want anybody to invest any time in the staff meal or making something special or blah, blah, blah.

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And I remember that because you told me that story when it happened many years ago.

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And I remember it was just pasta with tomato sauce.

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You know, that portion must cost like 20 cents.

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Yeah.

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You know, and going crazy about that and then making.

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And I remember something like, like I saw that place because you learn a lot when you see people doing stuff wrong,

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because you actually experience why it shouldn't be like that.

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And I remember the conversation during the staff meal was everybody talking about how bad the food was.

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You know, like, yeah, what kind of input is that for a team that is supposed to give nice food to people?

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You know, like, it's so stupid, right?

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It's just so stupid.

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It's so stupid.

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And it's like, it was a really good like showcase of like how not to be as a head chef.

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And as a manager and as a person, because, yeah, it's important not to waste food.

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It's important to have transparency and, you know, honesty and blah, blah, blah.

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But he wasn't actually worried about any of that.

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He was making a show of ego, of power.

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He was like, I want to know the truth.

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You know, like just because he was like, I am the one in charge here.

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I want an answer right now.

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You know, it was really misguided.

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And like you were saying, like the thing about star food,

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I always, I'm a strong believer that if you have a place that has bad star food,

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it's a bad restaurant, you know, like it's a bad kitchen team.

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It's, I mean, like as in not the chefs are bad, but the culture is bad.

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Absolutely.

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The culture is bad.

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The work ethic is bad.

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And it's not a place that you want to stay because if you don't take care of your people,

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they're not going to take care of anything.

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I've never seen like a very good place with bad star food.

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Exactly.

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It doesn't exist.

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It doesn't work like that.

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And I've seen places where, you know, the workers bring their own food

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because they want to eat the food that is given with, which is such a no-go, you know?

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Yeah, absolutely.

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And it's really hard to get people there, you know, like to,

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to make certain people understand that, you know, I often, you know,

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when I was working in openings, um, other people sort of like, oh yeah, you know,

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star food and I was saying, no, star food is very important.

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And it was sort of, yeah, people can just order something off the menu.

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And like, we're not going to have like a break.

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We're just going to have people, they get that time and then they have like,

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you can take 20 minutes.

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Then afterwards you can take 20 minutes.

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I was like, no, that's not going to work.

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I mean, it's going to work, but it's going to make you,

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it's going to make your restaurant shit.

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I mean, I've worked in places that work like that, but it's just super inefficient.

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You know, like, there are places that work like that.

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You take something off the menu, you take your time.

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And, but I think it's very important to give that half an hour break, you know,

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like it's important for everything for mental health, for the quality of service

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and everything.

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And also not being, I remember in one place, it started like, yeah,

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you take a half an hour break, but you're not getting paid for that half an hour.

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You know, people were getting paid at that place, like eight euros per hour.

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So it was a discussion about giving you four euros.

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I mean, seriously, like at the end of the day, did this, this kind of saving money

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in the corners backfires if these are the wrong corners, you know?

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Oh, absolutely.

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Yeah.

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I mean, from a business point of view, if that's where you're saving money,

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that's the wrong part.

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Like, that's like, if you can't do that, you can't employ the people that you need

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for the restaurant that you have exactly at a good rates, you know, like if it

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doesn't work, it's not the fault of the people that you hire, it's the fault of

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your system and the way that you've built your business.

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So like, you know, it's, that's not the right cause of action to take.

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You need to change other things that you can control.

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But you can't just tell people, I'm not going to have you take a break, you know?

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Well, there is also the, like the opposite extreme, which would be people

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going too crazy about the star food.

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Yeah, of course.

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You know, like making people cry or these kinds of things.

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I had a, there was a really funny situation in a restaurant in the Basque

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country, which is a very, very high-end restaurant.

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And they took star food very seriously, as in star food wasn't great, to be

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honest with you, like if I think back of it now, it was okay.

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But like they did have two chefs on permanently who only really took care

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of star food and it always had to be like a starter, a main course, a salad,

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and often like a dessert and it had to be varied and stuff like that.

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And they would always like on a certain day make paella, you know, and just

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try to make it as nice as possible.

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But you know, what becomes apparent for a lot of people, that's also why star

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food is so important, is that you put a chef who's like working on the fish

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section, right?

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And he's like making all these like nice dishes, put him on star food, let

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him cook seven dishes throughout the week just by himself.

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And it really shows you if he's a good chef or not, you know, because you can

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replicate something that somebody else makes really well.

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But if you're like left on your own, then it really comes to show like if

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they're a good cook or not.

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And yeah, so a lot of people then realized that they weren't actually as

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good as they thought they were, I think.

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One example that comes to mind is like where this chef was making star food

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and the owner of the restaurant, the head chef, who was usually never ever

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there, he came in for star food that day.

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And obviously the guy was very scared and he made lentil soup for star food,

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which is, you know, should be very easy to make, right?

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But it's the thing is like, if you make it just kind of half-assed, it's got

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to be very mediocre.

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If you make it really well, it's a delicious thing.

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But he didn't, he made it really half-assed.

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And so the owner of this restaurant is a very famous chef, comes in and eats

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the soup.

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And I remember he's just kind of like very serious, like no emotions, just

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gets a plate, sits down.

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Everybody's like, oh, he's here, you know, oh cool.

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Eats a couple of spoons, puts the spoon down, goes to the serving place.

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And he's sort of like, did you cook this lentil soup?

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And he was like, yeah, tell me the recipe.

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And the guy was like, I don't know, I take the onion and I sweat it and blah.

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And he was sort of like, yeah.

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And he was like, why do you like it?

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And he's like, no, it's shit.

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It's crap.

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And he was like, really, he like didn't freak out at him, but he was just so ice

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cold and like in his face.

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And he was sort of like, do you want me to call my mother to come in here and show

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you how to cook a proper fucking lentil soup?

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It's like, I can't believe that you're cooking in my restaurant.

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You don't even know how to make a lentil soup.

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You should be able to make delicious star food with nothing else but potatoes,

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onions and eggs.

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You know, like that should be enough for you as a chef to make something delicious.

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And he just like kept talking to this guy.

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And while the guy was like standing there, just crying quietly to himself, you know,

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just in shame, because also it happened in front of everybody, the whole team,

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front of house, some of the old chefs sitting there eating together.

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And yeah, it was really, it was really horrible.

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Yeah, I've heard stories of places like that, when the chef would come in, a chef

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that would, you know, be like that about star food and the star food was not good enough.

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All the head chefs, all the chef, the parties would stand up and leave.

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Somebody, they rather not eating, not having lunch instead of seeing that spectacle in

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the middle of midday, you know, like.

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Yeah.

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But if you make good star food, you can quickly establish yourself as like one of the guys,

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you know, like one of the people, because you're taking care of people also, you know,

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you make it, you make the little extra effort.

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You're like, okay, I got to make a salad for stuff.

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I don't really want, and I don't really have the time.

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But fuck it.

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I'm going to make it as nice as I can.

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People appreciate that.

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Yeah.

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No, no, no, that's something I really learned.

228
00:12:59,760 --> 00:13:02,720
And also, I mean, be smart.

229
00:13:02,720 --> 00:13:08,400
If you don't know how to cook lentils, staff meal is the perfect place to learn how to

230
00:13:08,400 --> 00:13:09,200
do that.

231
00:13:09,200 --> 00:13:13,520
Putting in practice, learning new dishes, traditional dishes that you will never cook

232
00:13:13,520 --> 00:13:14,320
in a restaurant.

233
00:13:14,320 --> 00:13:14,960
Exactly.

234
00:13:14,960 --> 00:13:21,360
Because like mom and grandma recipes, that's a place to experiment with that.

235
00:13:21,360 --> 00:13:26,640
It's like a lab, you know, that you can take advantage of instead of taking it as a, oh

236
00:13:26,640 --> 00:13:32,560
man, I have to cook here instead of being in the plating section at the pass, you know,

237
00:13:32,560 --> 00:13:36,240
like you can't be there without knowing the first things first, you know?

238
00:13:36,240 --> 00:13:36,960
Absolutely.

239
00:13:36,960 --> 00:13:37,680
100%.

240
00:13:37,680 --> 00:13:40,000
And it's like a misguided thing.

241
00:13:40,000 --> 00:13:40,880
It's like, what do you want to do?

242
00:13:40,880 --> 00:13:44,480
Do you want to, do you want to know how to cook really well, you know, or you want to

243
00:13:44,480 --> 00:13:48,480
be the guy in the fancy jacket at the pass who calls out the orders, you know, you can't

244
00:13:48,480 --> 00:13:50,000
be one without being the other.

245
00:13:50,000 --> 00:13:52,800
Or you can, but you will not be good at your job.

246
00:13:53,600 --> 00:14:00,640
Well, other fucked up stories I remember was there was this place, you know, that they

247
00:14:00,640 --> 00:14:05,760
didn't have a dishwasher, which is again, like a super stupid thing to do.

248
00:14:05,760 --> 00:14:06,080
Yeah.

249
00:14:06,080 --> 00:14:12,000
And their solution was, well, the chef can stay half an hour, half an hour, one hour

250
00:14:12,000 --> 00:14:14,320
after service, cleaning all the dishes.

251
00:14:14,320 --> 00:14:17,600
And then they go, you know, like, I'm so clever.

252
00:14:17,600 --> 00:14:18,800
That's such a, easy.

253
00:14:18,800 --> 00:14:19,360
Yeah.

254
00:14:19,360 --> 00:14:20,560
Such a smart solution.

255
00:14:21,280 --> 00:14:26,480
And of course, if you do that to a team of chefs, also it's need to be said that people

256
00:14:26,480 --> 00:14:29,920
that work in kitchens are not fancy intellectuals.

257
00:14:29,920 --> 00:14:35,040
These are people that you will find in punk rock concerts or, you know, like all sorts

258
00:14:35,040 --> 00:14:37,040
of street environments.

259
00:14:37,040 --> 00:14:38,880
Used to be anyway, used to be.

260
00:14:38,880 --> 00:14:42,800
Now it's hipster kids that want to rebel against their parents.

261
00:14:42,800 --> 00:14:46,800
With tattoos of kitchen utensils.

262
00:14:46,800 --> 00:14:49,840
Of a fucking chef's knife.

263
00:14:51,520 --> 00:14:55,200
Anyways, like the, what was I saying?

264
00:14:55,760 --> 00:14:56,720
The dishwashing.

265
00:14:56,720 --> 00:14:57,360
Yeah, exactly.

266
00:14:57,360 --> 00:15:00,320
So the solution was, okay.

267
00:15:00,960 --> 00:15:02,800
So we just throw the plates away.

268
00:15:04,880 --> 00:15:10,320
Systematically every day they would throw like, you know, three bags full of plates,

269
00:15:10,320 --> 00:15:14,400
like fuck them, you know, like you want to save money here's your savings asshole.

270
00:15:14,400 --> 00:15:15,200
That's crazy.

271
00:15:15,200 --> 00:15:15,840
So crazy.

272
00:15:17,840 --> 00:15:21,120
I would have a good example of like, Hey, if you treat people like shit, they're going

273
00:15:21,120 --> 00:15:22,240
to not give a single shit.

274
00:15:22,240 --> 00:15:23,120
Exactly.

275
00:15:23,120 --> 00:15:26,640
I mean, if you treat them like rats, they're going to become rats.

276
00:15:26,640 --> 00:15:27,120
Actually.

277
00:15:27,120 --> 00:15:28,880
Yeah, absolutely.

278
00:15:28,880 --> 00:15:30,160
No, that's very, very true.

279
00:15:30,160 --> 00:15:36,320
You know, it's, um, and that's why it's like cultivating like a kitchen culture, you know,

280
00:15:36,320 --> 00:15:40,800
it's so important where, you know, you have people that like ride and die with you, you

281
00:15:40,800 --> 00:15:41,280
know.

282
00:15:41,280 --> 00:15:47,200
The best like relationships with people that I've had in kitchens where, where you were

283
00:15:47,200 --> 00:15:52,720
in, you had a relationship where you as a manager, they knew that you wanted the best

284
00:15:52,720 --> 00:15:53,600
for them, right?

285
00:15:54,160 --> 00:15:58,400
And that you were there to look after them and to teach them and to guide them.

286
00:15:58,400 --> 00:16:04,880
And it was like a mutual benefit, you know, and like, when you were able to like push

287
00:16:04,880 --> 00:16:10,560
them really, really hard and afterwards, you know, after you give like 110%, you know,

288
00:16:10,560 --> 00:16:14,800
110% be able to kind of like finish service and like pat each other on the back and be

289
00:16:14,800 --> 00:16:15,760
like, Hey, that was really good.

290
00:16:15,760 --> 00:16:18,640
You know, like that's, that is the best.

291
00:16:18,640 --> 00:16:23,120
But like, if you just take and take and take and you say, Oh yeah, Hey, just work a day

292
00:16:23,120 --> 00:16:23,680
extra.

293
00:16:23,680 --> 00:16:24,480
No, no problem.

294
00:16:24,480 --> 00:16:26,880
Hey, you, you, you don't have anything to do, right?

295
00:16:26,880 --> 00:16:27,920
Just stay another hour.

296
00:16:27,920 --> 00:16:28,720
You know, it doesn't matter.

297
00:16:28,720 --> 00:16:32,400
I know it says this in your contract, but aren't you committed to the restaurant?

298
00:16:32,400 --> 00:16:35,200
It's like, well, if I commit to the restaurant, what do you commit to me?

299
00:16:36,160 --> 00:16:36,320
Yeah.

300
00:16:36,320 --> 00:16:42,080
And also, I mean, this, uh, I had a friend just recently, he was called for, for a job

301
00:16:42,080 --> 00:16:42,880
interview, right?

302
00:16:42,880 --> 00:16:43,840
Yeah.

303
00:16:43,840 --> 00:16:47,920
And he was like, I'm not sure about the payment.

304
00:16:47,920 --> 00:16:49,280
Not sure about it.

305
00:16:49,280 --> 00:16:53,520
The guy calls him and says, uh, no worries.

306
00:16:53,520 --> 00:16:59,200
You come here, I'll, I'll invite you, you know, so, so you have a meal and we talk it

307
00:16:59,200 --> 00:16:59,440
over.

308
00:16:59,440 --> 00:17:00,560
Everything's going to be fine.

309
00:17:00,560 --> 00:17:06,080
And of course you come here means you have to buy a, a flying ticket, you know?

310
00:17:06,080 --> 00:17:10,800
And he was like, uh, look, I'm, I'm, I'm not convinced.

311
00:17:10,800 --> 00:17:12,720
I'm saying, I'm not going to take it.

312
00:17:12,720 --> 00:17:17,680
I need to take a ticket now, but besides the salary you're offering me, it's not what I'm

313
00:17:17,680 --> 00:17:18,320
looking for.

314
00:17:18,320 --> 00:17:19,520
So let's leave it like that.

315
00:17:20,400 --> 00:17:22,480
He sent like a, whatever, an SMS.

316
00:17:22,480 --> 00:17:30,240
The guy calls completely mental because how does he dare to, to, to, to, to, to, to

317
00:17:30,240 --> 00:17:33,680
you know, to not accept this offer and blah, blah, blah, blah, blah, blah.

318
00:17:34,960 --> 00:17:40,960
I mean, again, like this, uh, this shares that things are gods in their little world,

319
00:17:41,680 --> 00:17:46,000
you know, and they have to be praised as such is so absurd.

320
00:17:46,000 --> 00:17:48,000
And you get to see the till today.

321
00:17:48,000 --> 00:17:50,080
I'm talking about the, this was just last week.

322
00:17:50,080 --> 00:17:51,200
I heard this story, you know?

323
00:17:51,200 --> 00:17:52,640
Well, what ship was it?

324
00:17:52,640 --> 00:17:54,960
We can, we can, we can cut it out or we can beep it out.

325
00:17:54,960 --> 00:17:55,600
What ship was it?

326
00:17:55,600 --> 00:17:56,000
Tell me.

327
00:17:56,000 --> 00:17:57,840
I, I think it was.

328
00:17:57,840 --> 00:17:59,840
Okay.

329
00:18:02,320 --> 00:18:02,560
Yeah.

330
00:18:02,560 --> 00:18:07,520
But it's like, Hey, but it's good, you know, because he got the confirmation that his

331
00:18:07,520 --> 00:18:08,880
decision was right.

332
00:18:08,880 --> 00:18:09,920
You know, exactly.

333
00:18:10,640 --> 00:18:11,520
It's like a red flag.

334
00:18:11,520 --> 00:18:12,320
Absolutely.

335
00:18:12,320 --> 00:18:17,440
Because I mean, if you were like some, some, someone, I don't know what word to use

336
00:18:17,440 --> 00:18:20,240
elegant or more sophisticated, you say, okay.

337
00:18:21,040 --> 00:18:22,000
Thanks for everything.

338
00:18:22,560 --> 00:18:23,120
Period.

339
00:18:23,120 --> 00:18:24,320
End of the conversation.

340
00:18:24,320 --> 00:18:24,800
Goodbye.

341
00:18:24,800 --> 00:18:25,280
That's it.

342
00:18:25,280 --> 00:18:26,560
You know, you don't call him.

343
00:18:26,560 --> 00:18:30,000
How dare you not to take the job I'm offering you and blah, blah, blah.

344
00:18:30,000 --> 00:18:31,360
You know, like who does that?

345
00:18:31,360 --> 00:18:31,840
Yeah.

346
00:18:31,840 --> 00:18:33,840
You know, psychopaths.

347
00:18:33,840 --> 00:18:34,240
Yeah.

348
00:18:34,240 --> 00:18:34,400
Yeah.

349
00:18:34,400 --> 00:18:38,160
But it's like you say also kind of like, all right, you know, I think it's like totally

350
00:18:38,160 --> 00:18:38,480
normal.

351
00:18:38,480 --> 00:18:44,240
And it took me a while to also accept this in my, in my head, you know, that if somebody's

352
00:18:44,240 --> 00:18:48,720
like wants to hire you, like if you're already an established professional and you know,

353
00:18:49,520 --> 00:18:53,280
they say, I want you to come to cook in my restaurant to manage this, blah, blah, blah.

354
00:18:53,280 --> 00:18:56,800
And they want to hire you from like, you know, the other side of the globe, you know,

355
00:18:57,360 --> 00:19:00,800
it's not like nobody should expect you to buy a plane ticket.

356
00:19:00,800 --> 00:19:01,520
It's very simple.

357
00:19:01,520 --> 00:19:05,280
If they want to hire you, if they want to hire internationally, they have to pay for

358
00:19:05,280 --> 00:19:09,600
the plane ticket for the accommodation for one day, you know, et cetera.

359
00:19:09,600 --> 00:19:12,960
And you know, like ideally, you know, show you the restaurant also where they're at.

360
00:19:12,960 --> 00:19:15,200
I think that's like a super normal.

361
00:19:15,200 --> 00:19:16,160
It should be anyway.

362
00:19:16,160 --> 00:19:16,880
Yeah, exactly.

363
00:19:16,880 --> 00:19:24,080
No, and going crazy about it, you know, going crazy, someone crazy.

364
00:19:24,080 --> 00:19:27,600
Well, and the other story about fucked up characters, I wanted to tell, I had this,

365
00:19:28,560 --> 00:19:32,880
this chefs, you know, they were related like cousins and they became like really

366
00:19:33,440 --> 00:19:40,800
like famous afterwards and I was working with them and I also was in contact with a guy who

367
00:19:40,800 --> 00:19:42,240
worked with them for a long while.

368
00:19:42,240 --> 00:19:45,360
I think he was even his head chef for a while.

369
00:19:45,360 --> 00:19:51,040
So we were talking and telling stories because these guys were so fucked up, man.

370
00:19:51,040 --> 00:19:54,720
They would do things like, you know, you would see them coming on the,

371
00:19:54,720 --> 00:20:03,040
on the day on their day off to the restaurant and taking like a pineapple and a steak and

372
00:20:03,040 --> 00:20:03,680
take them out.

373
00:20:03,680 --> 00:20:08,800
And this is for a test I'm going to do at home and would leave it like this.

374
00:20:08,800 --> 00:20:16,640
So that was so, so crappy.

375
00:20:16,640 --> 00:20:23,840
We would go to this, you know, like a nice, you know, like an old school beach restaurant

376
00:20:23,840 --> 00:20:25,440
and we would do a catering there.

377
00:20:25,440 --> 00:20:31,040
So he was like the invited chef goes to this restaurant to give a dinner for a special event.

378
00:20:31,040 --> 00:20:33,520
So we would use this host kitchen.

379
00:20:33,520 --> 00:20:40,400
So to say the instruction, the instruction was to steal everything we could to take trays,

380
00:20:45,920 --> 00:20:51,200
what the fuck, because we had so many problems with topper wars and all these kind of things.

381
00:20:51,200 --> 00:20:55,760
And after that event, we had everything, you know, like tons of topper.

382
00:20:58,320 --> 00:20:59,360
That's so crazy.

383
00:20:59,360 --> 00:21:03,680
And this guy would do this kind of things over and over again.

384
00:21:03,680 --> 00:21:09,120
And you would see him talking in interviews, like making things up out of nowhere.

385
00:21:09,120 --> 00:21:15,360
You know, like, yeah, we took some plankton and infuse it with sand and the reporter like sad.

386
00:21:15,360 --> 00:21:15,840
Yes.

387
00:21:15,840 --> 00:21:19,760
So all the chefs looking like, what is this?

388
00:21:21,600 --> 00:21:27,040
Well, that also happens a lot, you know, like people bullshit talking about dishes.

389
00:21:27,040 --> 00:21:37,200
Oh yes, this was this herb taken from the forest where a nun grew it and would sing to it every day.

390
00:21:37,200 --> 00:21:40,000
And it's bought from the supermarket, you know, like this kind of thing.

391
00:21:40,560 --> 00:21:44,880
Oh man, I've seen that so much, you know, also like, like Nordic restaurants,

392
00:21:44,880 --> 00:21:45,920
sub restaurants.

393
00:21:45,920 --> 00:21:46,880
Yeah, yeah, yeah.

394
00:21:46,880 --> 00:21:52,400
You know, like you see the Netflix shows, the chef's tables and it's like, look at this carrot,

395
00:21:52,400 --> 00:21:55,280
you know, like, oh, this is the most beautiful carrot.

396
00:21:55,280 --> 00:21:59,680
And then when you go work there, you know, it's like the fucking supermarket truck, just like.

397
00:22:00,560 --> 00:22:07,840
Even lying about seafood origins, you know, like, yeah, this is an Atlantic cake and this and that.

398
00:22:07,840 --> 00:22:10,400
And it's whatever, man, you know, like.

399
00:22:10,400 --> 00:22:12,320
Yeah, it's pretty shameless.

400
00:22:12,320 --> 00:22:16,080
And that's why, you know, it's like, I'm glad that we're moving away from that a little bit,

401
00:22:16,080 --> 00:22:20,800
you know, and we're just sort of like, I think like less pretentiousness is the way to go.

402
00:22:20,800 --> 00:22:28,880
You know, that's it for this week's episode of potluck food talks.

403
00:22:28,880 --> 00:22:34,000
If you like what we're doing, make sure to subscribe to the podcast so you never miss an episode.

404
00:22:34,000 --> 00:22:38,000
You can also find us on Instagram and TikTok as potluck food talks.

405
00:22:38,000 --> 00:22:51,280
The show airs every Monday.