1 00:00:00,000 --> 00:00:11,260 Hi everyone, welcome to Pot Luck Food Talks. Today we're going to talk about TV chefs. 2 00:00:11,260 --> 00:00:14,860 Do you have any favorite TV chefs? I got a few. 3 00:00:14,860 --> 00:00:19,360 But let's talk only about like, you know, like cook shows, not about, you know, like 4 00:00:19,360 --> 00:00:23,800 documentaries, travel and these things, like where the chef is actually cooking like a 5 00:00:23,800 --> 00:00:29,660 TV chef, you know, like, like actually cooking. Exactly. For instance, Bourdain wouldn't qualify 6 00:00:29,660 --> 00:00:34,880 for this episode. No, Bourdain wasn't a chef. He deserves his own episode. 7 00:00:34,880 --> 00:00:46,560 Yeah. So one of my favorite TV chefs is Marco Pio White. Seriously. Yeah. But he's just, 8 00:00:46,560 --> 00:00:51,080 he's just legendary, man. But you're talking about his gnoll cooking. 9 00:00:51,080 --> 00:00:57,120 No, no, no. I'm talking about his early work, man, when he was still at Harvey's, when he 10 00:00:57,120 --> 00:01:04,200 was still a young, a young gun. That's like this TV show, Marco. 11 00:01:04,200 --> 00:01:08,080 Yeah. Yeah. That was also like one of my favorites. 12 00:01:08,080 --> 00:01:16,120 So, that's so good, man. Like the whole show, like his attitude, like the way that he cooks, 13 00:01:16,120 --> 00:01:18,880 the like beat up kitchen, like it's, I love it, man. 14 00:01:18,880 --> 00:01:24,840 Yeah, I also love his books, like the South Topographic of books, like White Slave, super 15 00:01:24,840 --> 00:01:28,680 nice pictures, Devil in the Kitchen. White Heat. 16 00:01:28,680 --> 00:01:33,280 Yeah. White Heat as well. Yeah. You know, it's like he's so, this is 17 00:01:33,280 --> 00:01:38,200 just like so no bullshit. There's so many legendary moments in that TV show, you know, 18 00:01:38,200 --> 00:01:41,000 where he... Yeah, the one where he's cutting like mushrooms, 19 00:01:41,000 --> 00:01:45,560 like tak tak tak tak tak. Yes. Tak tak tak tak tak. Yes. Tak tak tak tak tak. 20 00:01:45,560 --> 00:01:49,400 And she's like, if you're not gonna, if you're only gonna answer yes or no to my questions 21 00:01:49,400 --> 00:01:52,340 and there's no point in doing it. He's like, all right, there's the door. And she's like, 22 00:01:52,340 --> 00:01:56,020 no, no, no, no, no. It's like, no, no, no, no. Like, I'm just... I'm just paid to cut 23 00:01:56,020 --> 00:01:59,940 the mushrooms. You know, she's like, no Marco. No, that's not what I meant. It was like... 24 00:01:59,940 --> 00:02:02,380 Do you want me to cut myself? Is that what you want me to do? If you 25 00:02:02,380 --> 00:02:07,200 want me to cut myself, I'll cut myself. Yeah, the dude goes like, at some point he.. 26 00:02:07,200 --> 00:02:08,480 Just like.. 27 00:02:08,480 --> 00:02:13,220 Yeah. Yeah, yeah. Yeah. He goes like, he's like, you want me to cut myself, I'll cut 28 00:02:13,220 --> 00:02:15,180 myself. You want me to chop up the mushrooms post that I chopped up the mushrooms? You 29 00:02:15,180 --> 00:02:17,080 want me to make the sauce? I make the sauce but never expect me to sell my heart. 30 00:02:17,080 --> 00:02:26,800 me to sell my heart. Reble, rebel, rebel, rebel. Yeah, absolutely. Love that. Amazing 31 00:02:26,800 --> 00:02:32,800 episode. Yeah, that's so funny. I also love how he goes to the fishmonger and he's like 32 00:02:32,800 --> 00:02:36,960 young fishmongers, you know, like eighties long hair and they're sort of like, yeah, 33 00:02:36,960 --> 00:02:40,640 it's very difficult to work with Marco, very difficult to, yeah, but he's, he's very demanding, 34 00:02:40,640 --> 00:02:44,340 but you know, he's lovely really. And then Marco comes into the fish shop and he's got 35 00:02:44,340 --> 00:02:50,480 this like attitude and he's like, beautiful, beautiful bass, beautiful turbus. What's this? 36 00:02:50,480 --> 00:02:54,620 What's the salt fish? Oh yeah, very nice. It's really, really nice fish today. And the 37 00:02:54,620 --> 00:02:57,720 guy's like, yeah, thank you, Marco. Thank you. And he's like, why isn't it always like 38 00:02:57,720 --> 00:03:03,640 this? And the guy's like, it is Marco. It's always like this. 39 00:03:03,640 --> 00:03:08,040 Then there were also his junk chefs talking about him and they're like super respectful, 40 00:03:08,040 --> 00:03:14,200 like, you know, like he will demand so much from us, but it's never not for a reason. 41 00:03:14,200 --> 00:03:20,280 And blah, blah, blah. And then you also get to see Jung Gordon Ramsey in that kitchen 42 00:03:20,280 --> 00:03:24,760 working in some episodes also like making pasta as a young. 43 00:03:24,760 --> 00:03:30,640 Yeah. Before his facelift. Yep. I mean, yeah, it's, I mean, Marco was his swim chef, I think, 44 00:03:30,640 --> 00:03:35,080 no. And it's, it's cool to see. Well, for me, that's not even a cook show. 45 00:03:35,080 --> 00:03:41,200 For me, that's also like a documentary of a restaurant, but like TV, TV chefs, I don't 46 00:03:41,200 --> 00:03:46,560 know, like most, most of my TV chefs, I, there was this channel in Latin America called El 47 00:03:46,560 --> 00:03:51,880 Gurmet. So there were plenty of chefs I would watch there. There was this Japanese called 48 00:03:51,880 --> 00:03:58,080 Iwau Komiyama, which was super funny because he would speak Spanish super, you know, like 49 00:03:58,080 --> 00:04:02,960 Japanese sushi chef and would speak Spanish with this super strong Argentinian accent. 50 00:04:02,960 --> 00:04:10,760 Oh really? Yeah. And he was like making sushi, but really nice execution and everything. 51 00:04:10,760 --> 00:04:17,440 It was super nice to watch. And also I would say there was this Basque chef that lived 52 00:04:17,440 --> 00:04:22,760 in Mexico for a long while, Bruno Teysa. Yeah. And he would do like also, you know, like 53 00:04:22,760 --> 00:04:28,080 TV, TV cooking, like having like a TV set where he would do recipes. And I think that 54 00:04:28,080 --> 00:04:34,000 was also pretty cool. That's nice. I mean, fat TV chef goes, you know, like there's loads 55 00:04:34,000 --> 00:04:38,280 from the UK, the UK has lots of really good cooking shows. Two fat ladies. You ever saw 56 00:04:38,280 --> 00:04:43,680 those one? I've seen that one. That one's very funny, but like I wouldn't count them 57 00:04:43,680 --> 00:04:49,800 as chefs. There are two, two fat ladies cooking, you know, but like butter lovers. There was 58 00:04:49,800 --> 00:04:56,400 always so much butter in those episodes. Yeah. I feel like they're like a little, they're 59 00:04:56,400 --> 00:05:00,680 kind of like a Julia Child sort of thing. You know, I mean, Julia Child was also like, 60 00:05:00,680 --> 00:05:07,560 fuck, I looked at some of her recipes lately, actually. And the amount of butter she used, 61 00:05:07,560 --> 00:05:12,280 it's not just like, you know, we like to use butter in a restaurant, you know, but that's 62 00:05:12,280 --> 00:05:17,800 excessive. Nobody uses butter like that. It's like basted in butter, then pour some butter 63 00:05:17,800 --> 00:05:23,560 on it and finish it. And one recipe it said sort of like, you might want to serve a sauce 64 00:05:23,560 --> 00:05:29,840 with this dish such as melted butter. And I was like, that is not a sauce. Melted butter 65 00:05:29,840 --> 00:05:35,680 is not a sauce. But the other, I have to think she, I mean, that woman died in the eighties, 66 00:05:35,680 --> 00:05:40,720 if I'm not wrong, you know, like those are like super old recipes. And she was American. 67 00:05:40,720 --> 00:05:47,080 So you know, there's that. Well, we have to talk about Jamie Oliver. What are your opinions 68 00:05:47,080 --> 00:05:53,240 on Jamie Oliver? I grew up with Jamie, so he's got a soft spot in my heart, especially 69 00:05:53,240 --> 00:05:58,960 when he started the show in his like fancy countryside home where he had the garden. 70 00:05:58,960 --> 00:06:05,320 Yeah, I mean, it was like a milestone in the TV show's history, I would say. Yeah. And 71 00:06:05,320 --> 00:06:09,400 it was very nice. And he cooked nice food. I think in recent years, he's he's gone a 72 00:06:09,400 --> 00:06:15,080 bit bananas, you know, like I grew up and I started cooking with Jamie Oliver, you know, 73 00:06:15,080 --> 00:06:20,080 I had his cookbooks as a child, you know, I was like a like when I was like 10. And 74 00:06:20,080 --> 00:06:25,600 would cook recipes out of it. So you know, he was part of the you know, what got me cooking, 75 00:06:25,600 --> 00:06:30,520 but not so much anymore. Like the stuff that I see from him nowadays is very, a little 76 00:06:30,520 --> 00:06:36,440 bit too much showmanship too much this that blah, too much selling his own persona. And 77 00:06:36,440 --> 00:06:42,000 I mean, at some point, he was in the top 10 chefs, the richest chefs in the world. I'm 78 00:06:42,000 --> 00:06:48,520 not wrong. Wow. I'm not surprised. And he, he built the whole thing from television, 79 00:06:48,520 --> 00:06:54,520 you know, like, yes. Well, I think an important name to mention also is Carlos Alguinano. 80 00:06:54,520 --> 00:07:00,280 I don't know who that is. Really? Well, he was part of the new Basque cuisine. And at 81 00:07:00,280 --> 00:07:07,360 some point he had a mission and star. And he gave up his star to become a TV chef. 82 00:07:07,360 --> 00:07:11,640 I think I know who you mean. You always wear a talk and stuff. Is that him? 83 00:07:11,640 --> 00:07:17,800 And sings and yeah, and like, yeah, he's quite a real character, right? Quite a character. 84 00:07:17,800 --> 00:07:23,240 Yeah, I think I know who you mean. And he's, he's an icon here in Spain. Like he has built 85 00:07:23,240 --> 00:07:28,720 his restaurant here in Sarrauz. And people go there just to take pictures of a statue 86 00:07:28,720 --> 00:07:35,120 of him. That level of icon I'm talking about. Is it? Yeah. Well, what I respect about him, 87 00:07:35,120 --> 00:07:41,520 I respect many things about, about him. Like he's been on air for the last maybe 40 years 88 00:07:41,520 --> 00:07:46,880 on primetime. Like everybody loves him. I've never heard someone, well, people make jokes 89 00:07:46,880 --> 00:07:54,560 that ah, you're, you're using parsley as a decor like Alguinano because he always, whatever 90 00:07:54,560 --> 00:08:02,160 he does, he ends up with parsley on top. Of course. Or you, you start every recipe with 91 00:08:02,160 --> 00:08:06,440 onions like Alguinano and this kind of thing. But I also heard like, this is something everybody 92 00:08:06,440 --> 00:08:12,500 tells me like Alguinano's recipes always worked. If you go to his website and you want to find 93 00:08:12,500 --> 00:08:17,080 like a classic Spanish things and you use his recipes, they always work. I'm pretty 94 00:08:17,080 --> 00:08:23,240 sure he has like a team of, of recipe testers that develop those recipes. But at the end 95 00:08:23,240 --> 00:08:28,160 of the day, it's his brand, you know? Yeah. No, that's cool. That's rare also because 96 00:08:28,160 --> 00:08:33,520 a lot of people at home might not know this, but recipes usually are bullshit because they're 97 00:08:33,520 --> 00:08:38,320 not tested properly. Like writing a proper recipe is not that easy and it takes a little 98 00:08:38,320 --> 00:08:42,360 bit of work. And so a lot of times when people have to make a lot of recipes, they, they 99 00:08:42,360 --> 00:08:48,080 bullshit a little. One person who I also really like is Nigella Lawson, you know, the domestic 100 00:08:48,080 --> 00:08:53,760 goddess, but as successful as she is, you know, I think the food that she makes is super 101 00:08:53,760 --> 00:08:59,920 nice and her recipes work most of the time also. And it's just like this right level 102 00:08:59,920 --> 00:09:07,200 of like homey cooking with like, you know, interesting aspects of it. And I think it's 103 00:09:07,200 --> 00:09:08,200 super cool. 104 00:09:08,200 --> 00:09:14,160 Others, you know, Gastón Acurio. I first met Gastón Acurio from his cooking shows 105 00:09:14,160 --> 00:09:20,080 this channel I mentioned. Yeah. You know, now he's so much more than a TV chef, but 106 00:09:20,080 --> 00:09:24,760 that's when I first saw him, I thought like, okay, this is like, or probably he was already 107 00:09:24,760 --> 00:09:28,720 before. He was already a restaurant chef. Yeah. I mean, he's a chef chef, right? Like, 108 00:09:28,720 --> 00:09:34,080 I mean, he's a real chef who's also on TV and that's actually quite rare. Exactly. Yeah. 109 00:09:34,080 --> 00:09:39,320 Like, like Raymond Blanc, for example, you know? Oh yeah. He, he, he had this TV show. 110 00:09:39,320 --> 00:09:43,440 Oh, he does. He does a lot of TV. Ah, he does a lot. Still today, right? Yeah. I've never 111 00:09:43,440 --> 00:09:49,000 been into British TV, so I'm not, not so much into it. Yeah. He does a lot of TV, but you 112 00:09:49,000 --> 00:09:56,840 know, he's a real chef. And apart from that, like a world-class historic chef for sure. 113 00:09:56,840 --> 00:10:04,640 Yes, absolutely. And his restaurant, Le Manoir, iconic, you know, still to this day and a 114 00:10:04,640 --> 00:10:09,360 great character. And I also really love the way that he cooks, you know, it's, it's just 115 00:10:09,360 --> 00:10:14,040 fun watching him and you can really, there's one person that you can really learn something 116 00:10:14,040 --> 00:10:18,720 when you watch it. Like even me as a chef, I really enjoy watching his show, you know? 117 00:10:18,720 --> 00:10:21,800 And it's like, I'm not going to be like, oh yeah, you know, like taking notes, but like 118 00:10:21,800 --> 00:10:24,680 you see like little bits and bobs and you're like, oh, that's quite nice. It's quite nice 119 00:10:24,680 --> 00:10:29,200 how he does that. Yeah. That's pretty cool. When you see a chef chef and you see him working 120 00:10:29,200 --> 00:10:34,360 and you see him doing things you didn't saw before. I remember the first time I saw Tim 121 00:10:34,360 --> 00:10:41,240 Melza. Tim Melza, I would describe him like, like as a somebody who wanted to replicate 122 00:10:41,240 --> 00:10:47,120 the formula of Jamie Oliver for the German market. Yes. 100%. So he kind of like tried 123 00:10:47,120 --> 00:10:52,520 to, you know, use the same aesthetic and the same tone and you know, and make it German. 124 00:10:52,520 --> 00:10:57,360 Yeah. Everything basically. I remember I was like somewhere in Spain. It was not in Germany 125 00:10:57,360 --> 00:11:02,400 and there was this German channel and he was cooking and I saw him doing like a Hollandaise, 126 00:11:02,400 --> 00:11:07,560 the way you would do a mayo with a, you know, with a mixer. And I never saw that before 127 00:11:07,560 --> 00:11:13,400 and I was like, oh, that's pretty cool. I never saw that before. And then I never followed 128 00:11:13,400 --> 00:11:21,840 him, but he has both lots of haters and lovers in Germany, if I'm not wrong, right? Yes. 129 00:11:21,840 --> 00:11:31,720 Yeah. Which side are you, Phil? I don't know. The lover side, of course. Yeah, of course. 130 00:11:31,720 --> 00:11:38,560 I have to say, I don't think that I know enough about him to really justify the dislike that 131 00:11:38,560 --> 00:11:46,760 I feel for him. I don't know. Like everything that I've seen from him is just very, just 132 00:11:46,760 --> 00:11:52,960 very filthy. It's just like, you know, you know, Jamie, Jamie Oliver is also like a, 133 00:11:52,960 --> 00:11:58,560 like a bit of a messy guy. Jamie comes from like a very good restaurant trajectory. You 134 00:11:58,560 --> 00:12:03,800 know, he was cooking at the River Cafe in London, which is a very amazing restaurant 135 00:12:03,800 --> 00:12:09,800 still to this day with super pure Italian style food, you know, the ingredients and 136 00:12:09,800 --> 00:12:15,160 just like good technique and no bullshit. And I think you can really see that in his 137 00:12:15,160 --> 00:12:20,560 cooking and Tim Meltzer, you know, it was like, whenever I saw him, he did things where 138 00:12:20,560 --> 00:12:26,320 I was just like, man, why, you know, like dirty little tricks and stuff and just sort 139 00:12:26,320 --> 00:12:31,360 of, you know, saying nonsense, sort of like, if you don't have, you don't have this, just 140 00:12:31,360 --> 00:12:36,880 use this and just like, you know, if you don't have, yeah, yeah, I get that. If you don't 141 00:12:36,880 --> 00:12:44,120 have onions, use garlic. Yeah, stuff like that. But also just kind of like, well, if 142 00:12:44,120 --> 00:12:50,320 you don't have, if you don't have lemon juice, just use the pickle liquid of these tinned 143 00:12:50,320 --> 00:12:56,600 onions and stuff like that. And that's like, I don't know. And it's like, that's fine. 144 00:12:56,600 --> 00:13:00,440 But it was just this kind of like, it was very messy and just like, almost like a, like 145 00:13:00,440 --> 00:13:06,200 hobo cooking, you know? I remember that there was a chef in Venezuela that was really hated 146 00:13:06,200 --> 00:13:10,960 because this guy was really like a TV product. I don't remember his name, but he had like 147 00:13:10,960 --> 00:13:16,360 this, you know, Emeril, right? The American, he would always do like, bam, you know, like 148 00:13:16,360 --> 00:13:21,560 this sound on his throat, something like, Emeril is a cool TV chef, I have to say. But 149 00:13:21,560 --> 00:13:25,560 this guy would imitate him and he would always say, verde, que te quiero verde. He would 150 00:13:25,560 --> 00:13:31,440 scream like, when he was throwing parsley to the food. And it was like a TV product 151 00:13:31,440 --> 00:13:37,760 without culinary background and cooking shit with lots of audience and people following 152 00:13:37,760 --> 00:13:43,680 him, you know, and using stock cubes for everything. And that really annoyed me, man. And everybody 153 00:13:43,680 --> 00:13:49,160 in the culinary scene, I remember. Yeah, it's like, that's the thing, no, it's kind of like, 154 00:13:49,160 --> 00:13:55,720 well, TV chefs who are not chefs. Oh my God, that just brings me to a point where I, which 155 00:13:55,720 --> 00:13:59,360 really annoyed me the other day. It was like, I don't know if you ever followed the YouTube 156 00:13:59,360 --> 00:14:07,040 channel of Bon Appetit, the YouTube channel. Yeah, sure. Fuck me. Right. They produce some 157 00:14:07,040 --> 00:14:12,840 good stuff like Brad Leon. I love Brad Leon. If you haven't seen, you know, his stuff, 158 00:14:12,840 --> 00:14:16,960 absolutely amazing. Also when Claire was on there doing her pastry shenanigans, absolutely 159 00:14:16,960 --> 00:14:22,320 amazing content. But they have this series where they're like, pro chefs react to cooking 160 00:14:22,320 --> 00:14:28,080 scenes in Hollywood movies. And it's like, and they talk about it and you're like calling 161 00:14:28,080 --> 00:14:32,280 yourself a pro chef is a bit of a stretch made, you know, because they spurt out these 162 00:14:32,280 --> 00:14:39,040 opinions that, you know, as if they're the like professional expert where me as an actual 163 00:14:39,040 --> 00:14:44,200 professional expert, you know, listens to that. I'm sort of like, that is just not true. 164 00:14:44,200 --> 00:14:47,720 You know, that's just absolute bullshit. What you just said. Yeah. There's so much bullshit 165 00:14:47,720 --> 00:14:53,860 around food. Yeah. Yeah. And I hate that when it's like TV personalities making these statements 166 00:14:53,860 --> 00:14:56,440 and everybody's like, oh yeah, they're on TV and they're cooking. So they must be a 167 00:14:56,440 --> 00:15:00,920 professional. It's like, no, no, there's a big difference between somebody just making 168 00:15:00,920 --> 00:15:04,800 him throwing some parsley on something like you said, or somebody who actually knows what 169 00:15:04,800 --> 00:15:09,000 they're doing. Yeah. The same way you mentioned that Jamie Oliver got you into cooking. I 170 00:15:09,000 --> 00:15:14,480 would say he got me into cooking, but he got me into getting interested in professional 171 00:15:14,480 --> 00:15:20,040 cooking was Sumitres Tevez. He's also a Venezuelan TV chef, but he became like really big in 172 00:15:20,040 --> 00:15:25,120 Latin America through this channel. But was for me, it was also nice to him because he 173 00:15:25,120 --> 00:15:31,680 was like a Venezuelan making it. And his shows, like he would cook like, you know, like demi 174 00:15:31,680 --> 00:15:36,160 glasses live on real time and this kind of thing. And these were actually the first time 175 00:15:36,160 --> 00:15:39,880 I saw this kind of techniques. It was the first time I saw someone making an espuma 176 00:15:39,880 --> 00:15:44,280 and putting it in a zippon and these kinds of things. Yeah. And I actually ended up going 177 00:15:44,280 --> 00:15:51,520 to his culinary school, which is where I studied. Oh, cool. Yeah. Nice. Yeah. I mean, it's, 178 00:15:51,520 --> 00:15:56,980 it's difficult, you know, it's like, there's a lot of bullshit content out there, you know, 179 00:15:56,980 --> 00:16:00,440 but there are people who do good stuff. And you know, like, I mean, if we talk about TV 180 00:16:00,440 --> 00:16:03,960 chefs and we've just kind of crossed over into the YouTube territory, you know, who 181 00:16:03,960 --> 00:16:08,640 I used to dislike and now I really love David the Jorge. I don't know who that is. It's 182 00:16:08,640 --> 00:16:18,840 not Robin food. Fuck David the Jorge. Let me see. Oh no, I don't know who that is. No, 183 00:16:18,840 --> 00:16:23,680 really? Okay. No, I don't want to talk about him because I will only say bad things about 184 00:16:23,680 --> 00:16:31,200 him. We can leave this out. No, but you know who I really love? Maddie Madison. I haven't 185 00:16:31,200 --> 00:16:35,120 seen what the thing is. I haven't seen, I haven't seen cook shows like since I started 186 00:16:35,120 --> 00:16:41,440 cooking, you know, when I started cooking, I just see fragments, you know, but not like 187 00:16:41,440 --> 00:16:47,200 a follower or something. No, man. Maddie is Maddie is so cool because I mean, he is like 188 00:16:47,200 --> 00:16:52,800 himself. He's like this persona that he's created and it's very loud, very colorful. 189 00:16:52,800 --> 00:16:57,520 And you know, it's very entertaining to watch. But at the same time, it's like, it's not 190 00:16:57,520 --> 00:17:03,640 my style of food at all, you know, because it's like, it's very full on. But man, he 191 00:17:03,640 --> 00:17:09,120 like, he cooks really good. Like he cooks really well. And I looked at his cookbook. 192 00:17:09,120 --> 00:17:12,680 The last one he brought out was like own cooking with Maddie or something like that. Something 193 00:17:12,680 --> 00:17:16,320 some stupid title. And it's just that good food in there. You know, the kind of stuff 194 00:17:16,320 --> 00:17:19,560 where I'm sort of like, man, I would make that at home, you know, and that's, that's 195 00:17:19,560 --> 00:17:24,720 rare. I think that's rare. Another one that I really liked was an Argentinian called Gato 196 00:17:24,720 --> 00:17:30,680 Lumas. He was a, you know, like a super classic Argentinian chef from, from the eighties. 197 00:17:30,680 --> 00:17:35,720 He already died. But you know, this typical like fat old guy with a glass of wine in his 198 00:17:35,720 --> 00:17:42,680 hand, he was drinking the episodes and doing super traditional food with this strong Argentinian 199 00:17:42,680 --> 00:17:47,640 personality. You know, it was super fun to watch. That's nice. Kind of like Caluccio. 200 00:17:47,640 --> 00:17:52,640 You know, Caluccio? No. The Italian? No. He was also like this kind of like little bit 201 00:17:52,640 --> 00:17:58,520 copulent Italian guy, like gray hair with a walking stick and you know, like going foraging 202 00:17:58,520 --> 00:18:05,520 for mushrooms and stuff like that. You know who I really liked? Wolfgang Puck. Oh really? 203 00:18:05,520 --> 00:18:11,840 This guy with the Arnold Schwarzenegger accent, you know, cooking. And I think he's cooking 204 00:18:11,840 --> 00:18:17,800 is quite nice. What he does. I like it. I see for me is a chef chef, you know? Yeah, 205 00:18:17,800 --> 00:18:21,200 I mean, he's incredibly successful. I mean, he's, he must be one of the richest chefs 206 00:18:21,200 --> 00:18:26,000 in the world for sure. At some point he was number one. I think he's not anymore. Yeah. 207 00:18:26,000 --> 00:18:30,920 I mean, he's a chef for the Oscars and stuff like that. You know, like it's, I mean, he's 208 00:18:30,920 --> 00:18:37,000 very, very successful. Yeah. And he has also this strong charisma and you know, like, yeah, 209 00:18:37,000 --> 00:18:43,160 I mean, he's a bit of a dick, right? But what can you say? And that's also a guy that I 210 00:18:43,160 --> 00:18:48,080 have tried his recipes a few times and they always like super nice recipes. What about 211 00:18:48,080 --> 00:18:52,840 Jose Andres, man? Jose Andres was a TV chef at the beginning. Now he's so much bigger 212 00:18:52,840 --> 00:18:57,560 than that, but he started, okay. He was many other things, but here in Spain he made his 213 00:18:57,560 --> 00:19:02,520 name because you know, he was like just like a chef at El Bulli. Then he went to Washington. 214 00:19:02,520 --> 00:19:06,280 He was someone in Washington, but no one, nobody in Spain until they started like a 215 00:19:06,280 --> 00:19:12,520 TV show in Spanish for Spanish television. And like when I was, when it first came to 216 00:19:12,520 --> 00:19:20,280 Spain around 2005, it was the TV show about food. And you can still find the episodes 217 00:19:20,280 --> 00:19:25,440 on YouTube, but super nice. Okay. Yeah. I mean, I, I like Jose Andres. There's things 218 00:19:25,440 --> 00:19:29,280 that I like about him. There's things that I like, dislike about him as in like dislike 219 00:19:29,280 --> 00:19:34,440 and the fact that I don't need to watch too much of it, you know, he gets, he gets very 220 00:19:34,440 --> 00:19:41,080 tiring very quickly, I think with the strawberry. And you have to peel the strawberry. 221 00:19:41,080 --> 00:19:47,640 If you take it, the peel the strawberry and you put it in your mouth, it's like making 222 00:19:47,640 --> 00:19:55,080 love to the most beautiful woman. Something like that. No, who peels the strawberry? No, 223 00:19:55,080 --> 00:20:03,800 no Jose. What about your friend, David Chang? So David Chang, he's made some of the coolest 224 00:20:03,800 --> 00:20:07,800 content I think, especially like back in the day with the mind of a chef and stuff. The 225 00:20:07,800 --> 00:20:14,560 mind of a chef is still today, I would say my favorite cook show was amazing. Yeah. Especially 226 00:20:14,560 --> 00:20:21,720 the first seasons after that, it became boring. Yeah. As a chef, I don't like David Chang 227 00:20:21,720 --> 00:20:33,800 so much. Um, I think it's very, very messy and just like obscene cooking. He does a lot 228 00:20:33,800 --> 00:20:36,760 of things that are really cool, you know, and he's done a lot of things that are really 229 00:20:36,760 --> 00:20:41,960 cool. But like when I see him on a TV show and he like fries some like store-bought fucking 230 00:20:41,960 --> 00:20:47,320 Krispy Kreme donuts, put some store-made ice cream on it, you know, and people are eating 231 00:20:47,320 --> 00:20:55,240 it like, wow, this is crazy. You're a genius. You went to the supermarket, you bought a 232 00:20:55,240 --> 00:20:59,720 donut and you put some ice cream from the supermarket on the donut. It's like, what 233 00:20:59,720 --> 00:21:04,040 the fuck are you guys talking about? You know, like what is going on here? It's ridiculous. 234 00:21:04,040 --> 00:21:12,440 Uh, and that I don't like, you know, it's just like this consumerism, nothing is enough 235 00:21:12,440 --> 00:21:18,280 than just like more and more and more and take a burger and put on some caviar. This, 236 00:21:18,280 --> 00:21:23,920 it's just obscene, you know? Um, and that part I don't like, but he's paved the way 237 00:21:23,920 --> 00:21:28,760 for a style of restaurants in the, in the modern like landscape and the style of cooking 238 00:21:28,760 --> 00:21:32,680 also. And that's, you know, nobody can take that away from him. You know, he was one of 239 00:21:32,680 --> 00:21:37,560 the most, by far one of the most influential chefs of all time. Yeah. Yeah. I agree. You 240 00:21:37,560 --> 00:21:42,200 know, it was really cool. And who I would like to see have a comeback. Jacques Pepin. 241 00:21:42,200 --> 00:21:49,080 Jacques Pepin. Yeah. Uh, I remember, well, we can't tell this story. Like, do you remember 242 00:21:49,080 --> 00:21:57,720 our omelette adventure? I don't know how many omelettes we made. So Phil and I, we were 243 00:21:57,720 --> 00:22:06,040 like, we don't know how to cook omelettes. Okay. Why don't we buy 70 eggs and just cook 244 00:22:06,040 --> 00:22:10,520 as many omelettes until we get them right. You know, and we did. Oh man, I remember it 245 00:22:10,520 --> 00:22:17,720 was so disgusting at some point that like, I, I couldn't eat egg for weeks. Yeah. I mean, 246 00:22:17,720 --> 00:22:21,440 it's a lot of egg. That's, it's an unhealthy amount of egg. And I think it's crazy that 247 00:22:21,440 --> 00:22:26,200 we did that. We like now thinking back to it, it was the most normal thing for us. We're 248 00:22:26,200 --> 00:22:31,160 like, yeah, yeah, we're gonna buy 70 eggs and we're just going to make omelette after 249 00:22:31,160 --> 00:22:37,080 omelette after omelette. But I remember the, the best reference for that omelette thing 250 00:22:37,080 --> 00:22:42,600 was Jacques Pepin omelette video. Yes. He actually, he actually explains how to hold 251 00:22:42,600 --> 00:22:48,360 the pan to flip the omelette directly on the plate, which was quite useful. Actually still 252 00:22:48,360 --> 00:22:53,200 today, if I see someone doing that, I know he knows, you know, like these guys are not 253 00:22:53,200 --> 00:23:00,680 just cooking an omelette. He knows he knows he's one of us. One of us, one of us. His 254 00:23:00,680 --> 00:23:12,280 name was Peter Paulson. Okay. Yeah. But these sorts of things, you know, they're like, I, 255 00:23:12,280 --> 00:23:18,480 I don't know about you, the hundreds and hundreds of chefs that I've worked with, right? There 256 00:23:18,480 --> 00:23:24,480 is only a handful who can cook an omelette properly. And that's pretty depressing. And 257 00:23:24,480 --> 00:23:29,200 I, yeah, I don't know. I think it's just something that you should be able to do. And you know 258 00:23:29,200 --> 00:23:33,520 what? Like the other day I made an omelette. I don't ever make omelettes, you know, ever 259 00:23:33,520 --> 00:23:38,120 unless I want to show off and, you know, be like a cool, cool chef guy and make like a 260 00:23:38,120 --> 00:23:42,000 nice omelette. And my omelettes are far from perfect. You know, I'm not, I don't make great 261 00:23:42,000 --> 00:23:45,760 omelettes, but I can make an omelette that passes as an omelette. What's a nice omelette 262 00:23:45,760 --> 00:23:51,280 for you? For me, a nice omelette is like a perfect sepuline, which is cooked on the outside 263 00:23:51,280 --> 00:23:56,360 and liquid on the inside. For me, that's like a three star omelette, like a super, like 264 00:23:56,360 --> 00:24:00,920 the ones these Japanese guys does that then he opens it with a knife. And you know what 265 00:24:00,920 --> 00:24:07,720 I mean? Like on a, on top of a rice. I wouldn't say liquid. Creamy, creamy. I think some 266 00:24:07,720 --> 00:24:13,040 people take it too far. Okay. I agree. I agree. But for sure creamy. And if you get really 267 00:24:13,040 --> 00:24:20,320 into the, into the details of it, the size of the curd that's inside of the thing, this, 268 00:24:20,320 --> 00:24:24,600 if you're too lazy with your stirring, the curds going to be too big, but if you're too 269 00:24:24,600 --> 00:24:29,280 aggressive, it's like scrambled egg inside. And that's not cool either. You know, you 270 00:24:29,280 --> 00:24:33,520 have to have the right, it's, it's a, that's the thing about the omelette. You have to 271 00:24:33,520 --> 00:24:38,560 control your heat. You have to control your movement. You have to, you have seconds of, 272 00:24:38,560 --> 00:24:43,240 it needs to be decisive action taken. Right. And you have to be there. The philosophy, 273 00:24:43,240 --> 00:24:50,920 the, yeah, the philosophy of an omelette, you know, it's, it's deep. And the other day, 274 00:24:50,920 --> 00:24:53,760 I really felt like just eating like a simple breakfast and I was like, I'm going to make 275 00:24:53,760 --> 00:24:58,640 an omelette. I made a three egg omelette with nothing, no cream, no nothing, just eggs and 276 00:24:58,640 --> 00:25:06,400 butter and salt. And it came out pretty nice. And I ate it. I sat down and I ate it. And 277 00:25:06,400 --> 00:25:09,480 it was just a quick breakfast for me, but it turned out really good. And I was like, 278 00:25:09,480 --> 00:25:15,280 man, when an omelette is made nicely, it's fucking delicious. Yeah, for sure. So tasty. 279 00:25:15,280 --> 00:25:20,280 Like this is a perfect texture on the inside. And I was really sort of like reminded of 280 00:25:20,280 --> 00:25:30,080 the impact of the base technique executed properly is far superior than most extra little 281 00:25:30,080 --> 00:25:49,240 bits that you can do.