1 00:00:00,000 --> 00:00:08,560 Hi everyone, welcome to Potslough Food Talks. 2 00:00:08,560 --> 00:00:13,280 We're recording live from Hanoi here with my friend Phil. 3 00:00:13,280 --> 00:00:15,080 I wish we were in Hanoi. 4 00:00:15,080 --> 00:00:16,080 I wish man. 5 00:00:16,080 --> 00:00:17,080 We're in our apartment. 6 00:00:17,080 --> 00:00:21,280 I wish I was in Hanoi eating some noodle soup. 7 00:00:21,280 --> 00:00:25,880 So we wanted to make an episode about Uncle Tony. 8 00:00:25,880 --> 00:00:28,080 What about Anthony Bourdain? 9 00:00:28,080 --> 00:00:29,080 Our best man. 10 00:00:29,080 --> 00:00:30,080 Best whoever did it. 11 00:00:30,080 --> 00:00:32,400 He kind of is the best whoever did it now. 12 00:00:32,400 --> 00:00:35,520 I mean Tony was just kind of unique. 13 00:00:35,520 --> 00:00:41,960 He hit a tone that just spoke to people and you know regarding the subject of food, but 14 00:00:41,960 --> 00:00:46,440 also everything that's connected to that, you know, because food is such a social and 15 00:00:46,440 --> 00:00:47,440 political thing. 16 00:00:47,440 --> 00:00:55,880 I think it's one of his major achievements is to become like a cult author inside the 17 00:00:55,880 --> 00:00:59,560 gastronomy and cook world, but also beyond it. 18 00:00:59,560 --> 00:01:04,440 Like, you know, like my mother could read a book from Anthony Bourdain or watch an episode 19 00:01:04,440 --> 00:01:06,000 or this kind of thing. 20 00:01:06,000 --> 00:01:12,600 But what I think is what really made him like a cult author is that I know you, I know me, 21 00:01:12,600 --> 00:01:17,760 and I know at least 10 other peoples that on their apprentice years, this was one of 22 00:01:17,760 --> 00:01:21,520 their first books about chefs they read. 23 00:01:21,520 --> 00:01:23,440 And that's pretty amazing. 24 00:01:23,440 --> 00:01:30,520 And I myself is a book that I have like recommended or borrowed or given as a present many times, 25 00:01:30,520 --> 00:01:32,800 you know, and people have actually read the book. 26 00:01:32,800 --> 00:01:40,520 I'm talking about Kitchen Confidentials, who is I think the book that made him famous. 27 00:01:40,520 --> 00:01:44,680 And it's a book that I've read at least three times, you know, it's like a super fun thing 28 00:01:44,680 --> 00:01:45,680 to read. 29 00:01:45,680 --> 00:01:50,480 And I think that the whole thing about it, like it has this tone that I don't know how 30 00:01:50,480 --> 00:01:52,120 to describe it. 31 00:01:52,120 --> 00:01:59,240 It's kind of like a Scorsese style tone, but talking about chefs and giving it like a gangster 32 00:01:59,240 --> 00:02:03,280 narrative or like a good fella thing. 33 00:02:03,280 --> 00:02:07,360 But also very knowledgeable about cooking processes and the life of a chef and these 34 00:02:07,360 --> 00:02:08,360 kind of things. 35 00:02:08,360 --> 00:02:13,040 Yeah, you know, yeah, I think you described it pretty well, this kind of like dark and 36 00:02:13,040 --> 00:02:18,680 gritty sort of like realism, but paired with like a little bit of humor, you know, of kind 37 00:02:18,680 --> 00:02:23,320 of like, well, he talks about chefs, you know, being this like downcast sort of like band 38 00:02:23,320 --> 00:02:29,200 of misfits, which he at that point is part of, you know, but he describes it with a good 39 00:02:29,200 --> 00:02:30,200 dose of humor. 40 00:02:30,200 --> 00:02:31,200 Yeah. 41 00:02:31,200 --> 00:02:39,480 And I think before him, there weren't any chefs writing this way about the craft or 42 00:02:39,480 --> 00:02:45,880 the profession, you know, like it would be all be like, vaguely romanticized, like portraying 43 00:02:45,880 --> 00:02:53,360 chefs as super elegant, well read people, which they are like in front of the public, 44 00:02:53,360 --> 00:02:56,200 but on the backstage, it's a complete different story. 45 00:02:56,200 --> 00:02:57,800 And nobody was telling that story. 46 00:02:57,800 --> 00:02:58,800 And I think that's super interesting. 47 00:02:58,800 --> 00:02:59,800 Yeah, totally. 48 00:02:59,800 --> 00:03:04,760 It's, you know, we always had the like white talk wearing starch jackets. 49 00:03:04,760 --> 00:03:08,000 Yeah, like you say, romanticized version of a chef. 50 00:03:08,000 --> 00:03:13,240 And he just kind of talked about the reality of things, you know, that's like that is the 51 00:03:13,240 --> 00:03:19,320 reality that's especially in kitchens that aren't like Michelin star super fine dining 52 00:03:19,320 --> 00:03:22,520 kitchens, because that is just such a small part of kitchens. 53 00:03:22,520 --> 00:03:27,560 There's so, so many kitchens that cook good food, but just churn out massive amounts of 54 00:03:27,560 --> 00:03:29,040 food every day, right? 55 00:03:29,040 --> 00:03:33,240 Or like fast food workers, you know, those sorts of things. 56 00:03:33,240 --> 00:03:38,600 And it was kind of like, I mean, it still is to a large amount. 57 00:03:38,600 --> 00:03:42,080 People just kind of ignore that, you know, they kind of like mine workers, people know 58 00:03:42,080 --> 00:03:46,600 that there's somebody behind the scenes doing all this work, but nobody really wants to 59 00:03:46,600 --> 00:03:47,600 think about that. 60 00:03:47,600 --> 00:03:53,120 And it was kind of cool that he spoke of this world, which by being so ignored and so in 61 00:03:53,120 --> 00:03:56,080 the background was like its own little universe. 62 00:03:56,080 --> 00:03:59,120 Do you have any favorite book of Anthony Bourdain? 63 00:03:59,120 --> 00:04:01,560 Oh, well, it has to be kitchen confidential for sure. 64 00:04:01,560 --> 00:04:02,560 No, for sure. 65 00:04:02,560 --> 00:04:08,680 Well, talking about kitchen confidential, I just recently got a subscription to New Yorker 66 00:04:08,680 --> 00:04:15,080 magazine, just to get like some interesting reads of authors. 67 00:04:15,080 --> 00:04:19,760 You know, you can find there like an article that Hemingway wrote in the thirties, something 68 00:04:19,760 --> 00:04:20,760 like that, right? 69 00:04:20,760 --> 00:04:21,760 Oh, cool. 70 00:04:21,760 --> 00:04:27,040 And so I checked out Anthony Bourdain and you know, the first episode, the first chapter 71 00:04:27,040 --> 00:04:33,080 of kitchen confidentials was actually an article he wrote for the New Yorker. 72 00:04:33,080 --> 00:04:38,680 And I read it again and you know, that was actually, you know, being published there, 73 00:04:38,680 --> 00:04:43,680 being a chef working in front of a fryer, being like, I don't know, 40 years old or 74 00:04:43,680 --> 00:04:45,120 something like that. 75 00:04:45,120 --> 00:04:50,600 And that's what made him like write kitchen confidential, getting a publisher to hire 76 00:04:50,600 --> 00:04:56,200 him for that, which later also gave him his cook show, which I think also changed the 77 00:04:56,200 --> 00:04:59,760 way TV shows around food were working. 78 00:04:59,760 --> 00:05:07,840 You know, he would curse and smoke on camera and just connect with the really like with 79 00:05:07,840 --> 00:05:15,440 restaurants from the inside, you know, not like as a typical traveler show where we're 80 00:05:15,440 --> 00:05:20,280 going to visit this hotel and oh, look, this is not in that tone at all, completely the 81 00:05:20,280 --> 00:05:21,720 opposite. 82 00:05:21,720 --> 00:05:24,160 And that's what made him world famous. 83 00:05:24,160 --> 00:05:31,080 I was really impressed when he died, how many people were loved this guy, you know, he was 84 00:05:31,080 --> 00:05:32,080 like, you're really huge. 85 00:05:32,080 --> 00:05:33,080 It was amazing. 86 00:05:33,080 --> 00:05:34,640 Yeah, yeah, absolutely. 87 00:05:34,640 --> 00:05:40,760 I mean, just now thinking about his show, it also makes me realize kind of like looking 88 00:05:40,760 --> 00:05:48,360 back on it, how unique it was, you know, it was really unique because it was just so real, 89 00:05:48,360 --> 00:05:51,920 you know, it's he wasn't pretending to be anything. 90 00:05:51,920 --> 00:05:56,280 He was just himself, of course, he was playing his own character a little bit. 91 00:05:56,280 --> 00:06:03,040 But Tony was kind of like your cool friend who just didn't who you liked because he didn't 92 00:06:03,040 --> 00:06:04,040 talk bullshit. 93 00:06:04,040 --> 00:06:08,680 He didn't try to make you like him or anybody else, you know. 94 00:06:08,680 --> 00:06:14,160 And I'm sure many times he said things that bothered me, you know, like that were like, 95 00:06:14,160 --> 00:06:18,360 you know, like especially he said for vegans and vegetarians. 96 00:06:18,360 --> 00:06:21,400 No, I'm totally on board with him there. 97 00:06:21,400 --> 00:06:24,440 He was like an absolute anti vegan Nazi. 98 00:06:24,440 --> 00:06:31,800 I could understand his point, but sometimes it's like, I don't know, man, like, yeah, 99 00:06:31,800 --> 00:06:32,800 no, absolutely. 100 00:06:32,800 --> 00:06:38,160 Indians like religious people are vegans and you know, yeah, I guess so. 101 00:06:38,160 --> 00:06:43,040 Also the structures of the episodes he would make, like, I would say, like kind of like 102 00:06:43,040 --> 00:06:49,440 a comedy show structure, you know, there was always like a departure point that would later 103 00:06:49,440 --> 00:06:54,920 evolve during the episode and then close, you know, and make references of movies and 104 00:06:54,920 --> 00:06:57,720 like kind of holding the same joke through the whole episode. 105 00:06:57,720 --> 00:06:59,600 And I also think that was pretty cool. 106 00:06:59,600 --> 00:07:00,600 Yeah, for sure. 107 00:07:00,600 --> 00:07:04,880 He had just this very dry kind of sense of humor, but at the same time, he really knew 108 00:07:04,880 --> 00:07:06,560 what he was talking about. 109 00:07:06,560 --> 00:07:12,040 And he, you know, I think what was the coolest thing for me about the show is it was one 110 00:07:12,040 --> 00:07:16,680 of the first shows where he really went to like the real places. 111 00:07:16,680 --> 00:07:21,440 Like it wasn't like you say, like, oh, we're going to go to this and this event, this and 112 00:07:21,440 --> 00:07:23,120 this hotel, this and this restaurant. 113 00:07:23,120 --> 00:07:25,120 Like he really went to the night markets. 114 00:07:25,120 --> 00:07:28,520 He really wanted to meet people, you know, like actual people from there. 115 00:07:28,520 --> 00:07:32,560 It's kind of like when I was traveling or when I am traveling, that's kind of like what 116 00:07:32,560 --> 00:07:33,560 I try to do. 117 00:07:33,560 --> 00:07:39,040 I try to go where the local people eat and just kind of like even for this short amount 118 00:07:39,040 --> 00:07:43,320 of time, kind of feel like I live there, you know, like I'm one of the locals. 119 00:07:43,320 --> 00:07:47,280 And he did that at all the episodes and it was super informative and it formed like, 120 00:07:47,280 --> 00:07:53,400 you know, just naturally, I think really cool dynamics evolve because he was meeting the 121 00:07:53,400 --> 00:07:54,400 people. 122 00:07:54,400 --> 00:07:55,400 He was talking to them. 123 00:07:55,400 --> 00:07:58,680 He got kind of accepted because he would go and because people would see that, you know, 124 00:07:58,680 --> 00:08:02,360 that he would just like, he was generally interested in what was going on there. 125 00:08:02,360 --> 00:08:07,360 He wasn't interested in the, the touristy places and just like showing the surface. 126 00:08:07,360 --> 00:08:10,680 He wasn't afraid to show exactly how it is, you know. 127 00:08:10,680 --> 00:08:15,520 And people loved him, I remember episodes where he was somewhere in Latin America and 128 00:08:15,520 --> 00:08:20,320 a woman who was selling juices in the street would come and tell him, I've seen all your 129 00:08:20,320 --> 00:08:22,640 episodes traveling around the world. 130 00:08:22,640 --> 00:08:25,080 And you know, he was like really welcomed everywhere. 131 00:08:25,080 --> 00:08:31,080 I also had a friend from that when he visited Argentina, apparently the first time he went, 132 00:08:31,080 --> 00:08:35,080 it was like probably at the very beginning of the first show, he was still taking some 133 00:08:35,080 --> 00:08:36,080 drugs. 134 00:08:36,080 --> 00:08:43,000 But the second time he was completely clean, like hundreds of fans would arrive to the 135 00:08:43,000 --> 00:08:48,360 venue and give him joints and drugs and all kinds of stuff. 136 00:08:48,360 --> 00:08:51,360 Poor guy. 137 00:08:51,360 --> 00:08:53,520 And also like he was always super respectful. 138 00:08:53,520 --> 00:08:59,200 I feel like you had this like sense of morals that, you know, people wouldn't like, what 139 00:08:59,200 --> 00:09:04,040 you would say is kind of like, you know, go there, be humble, eat the food, you know, 140 00:09:04,040 --> 00:09:05,040 talk to people. 141 00:09:05,040 --> 00:09:11,520 And he had this very down to earth social quality that he then linked to food and what 142 00:09:11,520 --> 00:09:16,040 food and eating and cooking means in a social environment. 143 00:09:16,040 --> 00:09:18,000 And I think that really made it stand out. 144 00:09:18,000 --> 00:09:21,880 You know, it's not just like, oh, he's eating the cool fucking, you know, he's not he's 145 00:09:21,880 --> 00:09:24,840 not just in the Amazon eating, you know, worms. 146 00:09:24,840 --> 00:09:29,200 Because like, like a sort of like bizarre food adventure, because of course, there were 147 00:09:29,200 --> 00:09:33,160 aspects of that where he did that, you know, go to Thailand, you're going to eat some bugs, 148 00:09:33,160 --> 00:09:34,560 you know, big what. 149 00:09:34,560 --> 00:09:39,600 But the real thing that like I think touched most people was exactly that is like the real 150 00:09:39,600 --> 00:09:46,240 sort of social interaction and giving food and cooking and what it means a lot more meaning 151 00:09:46,240 --> 00:09:48,920 than just, oh, look at this interesting recipe. 152 00:09:48,920 --> 00:09:50,680 Yeah, absolutely. 153 00:09:50,680 --> 00:09:58,320 And he would also he hadn't any problem criticizing like famous chefs like Ettingham Kitchen Confidentials. 154 00:09:58,320 --> 00:10:00,540 He dishes Ferran Adria. 155 00:10:00,540 --> 00:10:02,200 But then he becomes like a big fan. 156 00:10:02,200 --> 00:10:05,800 That's actually one of my favorite episodes where he visits El Bougie, like in the early 157 00:10:05,800 --> 00:10:06,800 2000s. 158 00:10:06,800 --> 00:10:07,800 That's so good. 159 00:10:07,800 --> 00:10:08,800 Yeah. 160 00:10:08,800 --> 00:10:14,200 And, you know, he gets like his opinion gets transformed because he actually understands 161 00:10:14,200 --> 00:10:16,360 what Ferran is doing. 162 00:10:16,360 --> 00:10:21,760 And and he gets that it's not like a bullshit show just that looks nice. 163 00:10:21,760 --> 00:10:27,960 There's actually like a pretty intense intellectual and creative process behind those dishes. 164 00:10:27,960 --> 00:10:30,720 And he understands them and appreciates them. 165 00:10:30,720 --> 00:10:33,840 I remember there was a second episode where he goes to El Bougie. 166 00:10:33,840 --> 00:10:37,400 I think it was before El Bougie was closing or something. 167 00:10:37,400 --> 00:10:44,600 And they deserve him this tiramisu with a foam and a dust on top. 168 00:10:44,600 --> 00:10:46,240 It looked like a tiramisu. 169 00:10:46,240 --> 00:10:47,240 Then he tried it. 170 00:10:47,240 --> 00:10:51,920 And these were all super classic, traditional Japanese flavors. 171 00:10:51,920 --> 00:10:57,520 And and he said like if someone from Japan would eat this, he would completely understand. 172 00:10:57,520 --> 00:11:01,360 And he understood because he had been in Japan and eaten in all the places, you know, and 173 00:11:01,360 --> 00:11:06,440 like that appreciation is also something that made his credibility for sure. 174 00:11:06,440 --> 00:11:07,440 Yeah. 175 00:11:07,440 --> 00:11:12,520 I also think that's like just now thinking back to those episodes because I really love 176 00:11:12,520 --> 00:11:15,520 those episodes too. 177 00:11:15,520 --> 00:11:20,600 I think because of Tony's understanding of like actual, you know, because he really he 178 00:11:20,600 --> 00:11:23,400 did have a mind of a chef. 179 00:11:23,400 --> 00:11:28,240 He the choices that he made of like which places to go and what to showcase. 180 00:11:28,240 --> 00:11:29,880 It was just like spot on. 181 00:11:29,880 --> 00:11:32,960 I learned so fucking much from watching his show. 182 00:11:32,960 --> 00:11:37,240 You know, those episodes that you just talked about where he goes to El Bougie for the first 183 00:11:37,240 --> 00:11:41,880 time, he has this like, you know, realization stuff that he talks about, how he talks about 184 00:11:41,880 --> 00:11:45,360 it, how he connects, you know, what Ferran does, because lots of people like to hate 185 00:11:45,360 --> 00:11:51,920 on Ferran that have never, ever eaten anything close to what they were making, you know, 186 00:11:51,920 --> 00:11:54,880 aren't really in touch with what El Bougie did. 187 00:11:54,880 --> 00:11:56,680 But everybody's like, oh, spheres. 188 00:11:56,680 --> 00:11:57,680 Yeah. 189 00:11:57,680 --> 00:11:58,680 Chemicals. 190 00:11:58,680 --> 00:11:59,680 Yeah. 191 00:11:59,680 --> 00:12:00,680 Sucks, you know. 192 00:12:00,680 --> 00:12:06,720 Now that there is a lot of hate towards Ferran for many reasons, also because of the way 193 00:12:06,720 --> 00:12:11,880 he talks and the things he says, there's a lot of people that try to minimize him. 194 00:12:11,880 --> 00:12:19,600 Like, oh, you know, like French were already using the chiffon before him or whatever. 195 00:12:19,600 --> 00:12:24,160 Like they kind of like understand some of the biographical facts and think that and 196 00:12:24,160 --> 00:12:26,920 see him talking and okay, two plus two is four. 197 00:12:26,920 --> 00:12:28,280 This guy is nothing. 198 00:12:28,280 --> 00:12:29,920 And it's like, you have no idea. 199 00:12:29,920 --> 00:12:31,240 You understand nothing, you know? 200 00:12:31,240 --> 00:12:32,240 Yeah, no, absolutely. 201 00:12:32,240 --> 00:12:36,480 You know, thinking about those episodes, it makes me think of other episodes that he did 202 00:12:36,480 --> 00:12:42,120 where I remember watching them and just having my mind blown. 203 00:12:42,120 --> 00:12:46,160 Like literally, I can't actually remember when the last time was that that really happened 204 00:12:46,160 --> 00:12:47,160 to me. 205 00:12:47,160 --> 00:12:49,560 You know, like I remember it was like quite late. 206 00:12:49,560 --> 00:12:51,920 It was when I was in Muguriz. 207 00:12:51,920 --> 00:12:55,120 So 2013, he was already. 208 00:12:55,120 --> 00:12:56,120 What was it? 209 00:12:56,120 --> 00:12:57,120 Layover? 210 00:12:57,120 --> 00:12:59,440 It was one of his new shows. 211 00:12:59,440 --> 00:13:04,120 And he went to Copenhagen and basically the layover episode of Copenhagen turned into 212 00:13:04,120 --> 00:13:10,760 a Noma episode where he was just hanging out with Renee and and Jan, they were they were 213 00:13:10,760 --> 00:13:13,340 in Noma at like Saturday night project. 214 00:13:13,340 --> 00:13:15,560 And it was so I don't know if you've seen that. 215 00:13:15,560 --> 00:13:16,560 No. 216 00:13:16,560 --> 00:13:21,240 It was so fucking interesting that I was like and the way it was shot, you know, it was 217 00:13:21,240 --> 00:13:25,200 like really delving into the magic of being a chef. 218 00:13:25,200 --> 00:13:28,520 And it was it was so captivating. 219 00:13:28,520 --> 00:13:32,680 It made me apply to Noma straight away, you know, like because I was like, man, I also 220 00:13:32,680 --> 00:13:39,680 remember having like this situation where have you ever read Sorcerer's Apprentice? 221 00:13:39,680 --> 00:13:40,680 No. 222 00:13:40,680 --> 00:13:45,760 It's like a like a reportage on the last year of El Bullo. 223 00:13:45,760 --> 00:13:50,200 It's actually a fun to read book, you know, like I remember that there is a story of a 224 00:13:50,200 --> 00:13:52,640 look with a Korean chef. 225 00:13:52,640 --> 00:13:54,040 Yeah, I know. 226 00:13:54,040 --> 00:13:56,960 It is like, you know, you work with him. 227 00:13:56,960 --> 00:14:00,760 We're with them and I work with them in Mubarak. 228 00:14:00,760 --> 00:14:08,080 OK, because of this book, they tell his story and this it is like a Jean Claude Van Damme 229 00:14:08,080 --> 00:14:09,080 movie. 230 00:14:09,080 --> 00:14:14,480 You know, the guy was like a group like as a military officer and then he wanted to go 231 00:14:14,480 --> 00:14:16,600 to El Bullo or something. 232 00:14:16,600 --> 00:14:18,560 They told him you have to wait one year. 233 00:14:18,560 --> 00:14:23,760 So he went to a slaughterhouse in Australia and killed cows for a year before returning 234 00:14:23,760 --> 00:14:26,080 to El Bullo. 235 00:14:26,080 --> 00:14:31,200 And also like he had like this tour around Europe where he ate in all the three star 236 00:14:31,200 --> 00:14:33,120 chefs and restaurants. 237 00:14:33,120 --> 00:14:38,880 There are like a super crazy story and there are these stories of many different chefs 238 00:14:38,880 --> 00:14:40,420 from that generation. 239 00:14:40,420 --> 00:14:41,420 And it's a cool book. 240 00:14:41,420 --> 00:14:47,320 And then at some point, the author was by the way, like Lisa Bent, she's a well known 241 00:14:47,320 --> 00:14:49,160 food journalist that lives in Copenhagen. 242 00:14:49,160 --> 00:14:55,640 And she's the one who wrote the piece that was a Time magazine cover of Rene Rezepi. 243 00:14:55,640 --> 00:14:58,120 And there is a line where she says, yeah, I know this chef. 244 00:14:58,120 --> 00:15:03,320 They have this called for Anthony Bourdain, who would like be rough with customers and 245 00:15:03,320 --> 00:15:04,560 spit on their dishes. 246 00:15:04,560 --> 00:15:05,640 And everybody likes that. 247 00:15:05,640 --> 00:15:08,640 And I was like, what? 248 00:15:08,640 --> 00:15:13,720 Like, yeah, exactly, like I actually wrote there a letter, you know, like actually quoting 249 00:15:13,720 --> 00:15:19,040 an article of Anthony Bourdain where he said he has never seen someone spit on a dish ever. 250 00:15:19,040 --> 00:15:21,840 You know, like, why would you make up something like that? 251 00:15:21,840 --> 00:15:22,840 I don't get it. 252 00:15:22,840 --> 00:15:23,840 That's that's crazy. 253 00:15:23,840 --> 00:15:30,680 I feel like that's yeah, that's the opposite of what he was about. 254 00:15:30,680 --> 00:15:31,680 No, absolutely. 255 00:15:31,680 --> 00:15:32,680 Yeah, exactly. 256 00:15:32,680 --> 00:15:38,440 Because that's also really interesting about Anthony Bourdain is like the work ethic. 257 00:15:38,440 --> 00:15:45,480 He transmits for cooks like how to behave in a kitchen, what to do and not to do, how 258 00:15:45,480 --> 00:15:48,680 to approach adverse situations. 259 00:15:48,680 --> 00:15:57,080 Like if you know, he would describe chefs as this stoic workers could take everything 260 00:15:57,080 --> 00:16:01,880 and work extra hours without complaining and not crying about it and this kind of thing. 261 00:16:01,880 --> 00:16:05,440 He would portray it like that, you know, and it's completely the opposite than that. 262 00:16:05,440 --> 00:16:07,160 No, that is true. 263 00:16:07,160 --> 00:16:12,160 And you know, I mean, we all understand the glorification of that, you know, with like 264 00:16:12,160 --> 00:16:14,680 you and me, we've both been part of that. 265 00:16:14,680 --> 00:16:23,960 When I talk about my, you know, past jobs, I also glorify that and I say, well, you know, 266 00:16:23,960 --> 00:16:28,560 I was working six days a week, you know, from like 10am till 2am. 267 00:16:28,560 --> 00:16:31,640 And it's kind of cool that you were able to do that. 268 00:16:31,640 --> 00:16:36,200 It's not cool that people have to do that, you know, and I do agree with that. 269 00:16:36,200 --> 00:16:43,160 It's kind of cool to, you know, to feel like you're special and like you're working really 270 00:16:43,160 --> 00:16:44,160 hard. 271 00:16:44,160 --> 00:16:45,160 Yeah, I get that. 272 00:16:45,160 --> 00:16:46,960 But you know, I mean, it shouldn't get glorified. 273 00:16:46,960 --> 00:16:54,400 You know, like what should get glorified is having a healthy work environment where you 274 00:16:54,400 --> 00:16:55,400 take care of people. 275 00:16:55,400 --> 00:16:59,400 Yeah, I think also his narrative changed. 276 00:16:59,400 --> 00:17:04,200 Burdain's like at the beginning, he would also glorified and at the end, not anymore 277 00:17:04,200 --> 00:17:05,200 at all. 278 00:17:05,200 --> 00:17:10,600 But I mean, Kitchen Confidentials glorifies this kind of toxic environments, chefs screaming, 279 00:17:10,600 --> 00:17:14,640 throwing things, people taking it and being tough and this kind of thing, you know, and 280 00:17:14,640 --> 00:17:17,960 it's funny because he tells it in a really funny way, you know. 281 00:17:17,960 --> 00:17:18,960 It is very funny. 282 00:17:18,960 --> 00:17:23,160 And honestly, it made me, you know, I read Kitchen Confidentials before I became a chef. 283 00:17:23,160 --> 00:17:26,920 It was the year before I decided to quit school and start cooking. 284 00:17:26,920 --> 00:17:29,320 Well, I was already thinking about it. 285 00:17:29,320 --> 00:17:35,040 And then like a couple of different things led to me making the decision. 286 00:17:35,040 --> 00:17:39,680 And the book was one of them, you know, and I was like, man, you know, I was a rebellious 287 00:17:39,680 --> 00:17:43,200 teenager, you know, and I just wanted to fucking live my own life. 288 00:17:43,200 --> 00:17:49,960 You know, I wanted to to cook and create things and just to live my life, you know, and not 289 00:17:49,960 --> 00:17:52,680 be stuck in something that I don't want to do. 290 00:17:52,680 --> 00:17:55,000 And it's I was like, yeah, that's it, man. 291 00:17:55,000 --> 00:17:57,200 Like I want to cook and I just want to be free. 292 00:17:57,200 --> 00:18:01,760 Yeah, like I heard a lot of people and I remember when I read it, I was an apprentice in the 293 00:18:01,760 --> 00:18:07,080 first restaurant I ever worked in my life and I would come to work and tell the chefs 294 00:18:07,080 --> 00:18:12,800 like the last episode I read, you know, like I was 18 years old, like super enthusiastic. 295 00:18:12,800 --> 00:18:18,000 And I remember very vividly many of the scenes of the book, you know, like most notably the 296 00:18:18,000 --> 00:18:20,440 one with the wedding at the beginning of the book. 297 00:18:20,440 --> 00:18:24,120 Would a guy like fucking the was it was it a bride? 298 00:18:24,120 --> 00:18:25,120 The bride. 299 00:18:25,120 --> 00:18:26,120 Yeah. 300 00:18:26,120 --> 00:18:31,160 And he says when I saw the chef fucking the bride on her wedding day, I knew I wanted 301 00:18:31,160 --> 00:18:32,160 to become a chef. 302 00:18:32,160 --> 00:18:33,160 I so miss that. 303 00:18:33,160 --> 00:18:41,400 But one of my funniest moment is, man, when he said like his life was such a mess that 304 00:18:41,400 --> 00:18:47,600 he had to throw the Christmas tree on May or something, they had to chop it into little 305 00:18:47,600 --> 00:18:56,840 pieces like a corpse and put it in a bag so the neighbors wouldn't see. 306 00:18:56,840 --> 00:18:57,840 That's very relatable, though. 307 00:18:57,840 --> 00:19:05,560 Yeah, and also I remember once also another episode where he says like there wasn't this 308 00:19:05,560 --> 00:19:12,400 huge puff pastry, something with a soup inside, something that was impossible to do. 309 00:19:12,400 --> 00:19:18,680 He says like if the dish wouldn't work, we would have to commit suicide like Japanese 310 00:19:18,680 --> 00:19:22,720 soldiers. 311 00:19:22,720 --> 00:19:28,120 And I know that feeling, you know, like when like if you're cooking like a big event and 312 00:19:28,120 --> 00:19:32,520 something is like going down, you really don't want to be there, you know? 313 00:19:32,520 --> 00:19:36,800 Yeah, it's just the sense of pride also, you know, that it's kind of like but also like 314 00:19:36,800 --> 00:19:41,280 I remember him writing sort of like, well, like if it would have been like if it wouldn't 315 00:19:41,280 --> 00:19:49,120 have worked, sort of like liters of hot truffle soup would like pour over the legs of the 316 00:19:49,120 --> 00:19:50,960 diners and we would have to commit suicide. 317 00:19:50,960 --> 00:19:55,400 And I was like, yeah, like I get that, you know, it's like when you do like a big chocolate 318 00:19:55,400 --> 00:20:00,480 sculpture or something and you put it out and then it just kind of collapses or whatever. 319 00:20:00,480 --> 00:20:01,920 It's just a horrible feeling. 320 00:20:01,920 --> 00:20:04,960 It's kind of like being on stage, you know, in a way. 321 00:20:04,960 --> 00:20:11,600 Yeah, I mean, you know, this story of this famous French chef in the 1800s or something, 322 00:20:11,600 --> 00:20:17,600 Vattel, the chef didn't arrive for dinner and he committed suicide, you know, at that 323 00:20:17,600 --> 00:20:18,600 time. 324 00:20:18,600 --> 00:20:24,320 He was probably cooking like for French elite, you know, for for monarchs and whatever. 325 00:20:24,320 --> 00:20:25,960 And he just couldn't take it, man. 326 00:20:25,960 --> 00:20:27,280 Wow, that's crazy. 327 00:20:27,280 --> 00:20:28,320 I didn't know that. 328 00:20:28,320 --> 00:20:30,400 I know the story and I know there is a movie. 329 00:20:30,400 --> 00:20:36,320 The guys know his name is Vattel because there was like a oil brand called Vattel in Venezuela. 330 00:20:36,320 --> 00:20:37,320 So I remember the name. 331 00:20:37,320 --> 00:20:38,320 What else? 332 00:20:38,320 --> 00:20:41,120 What are your favorite episodes of No Reservations? 333 00:20:41,120 --> 00:20:42,120 No Reservations. 334 00:20:42,120 --> 00:20:49,240 To be honest, to be honest, I can't distinguish No Reservations and Cook's Tour. 335 00:20:49,240 --> 00:20:55,400 I see it like I don't remember well the difference, but the one where they visit the French Laundry 336 00:20:55,400 --> 00:20:57,920 for me, that was an amazing episode. 337 00:20:57,920 --> 00:20:58,920 So good. 338 00:20:58,920 --> 00:21:05,040 Yeah, where Thomas Keller, he wanted to go out and smoke and Thomas Keller makes a dessert 339 00:21:05,040 --> 00:21:09,680 with Marlboro tobacco and he goes, we've never done this before. 340 00:21:09,680 --> 00:21:11,880 They send it and then. 341 00:21:11,880 --> 00:21:13,840 We'll never do it again. 342 00:21:13,840 --> 00:21:16,840 Yeah, that one is really good. 343 00:21:16,840 --> 00:21:21,480 He goes with Eric Repair and like a bunch of other people now, I think. 344 00:21:21,480 --> 00:21:26,520 Yeah, there's also this chef that he really glorifies on Kitchen Confidentials is also 345 00:21:26,520 --> 00:21:31,520 on that table and they were like, you know, they were like four people and everyone would 346 00:21:31,520 --> 00:21:33,280 get a different dish. 347 00:21:33,280 --> 00:21:36,080 So they would exchange the dish during the menu. 348 00:21:36,080 --> 00:21:39,080 I did that once at a super nice restaurant in Berlin. 349 00:21:39,080 --> 00:21:42,920 They did that for us and it's super cool to have that. 350 00:21:42,920 --> 00:21:48,960 I was with my family and we would get for each course have four different dishes. 351 00:21:48,960 --> 00:21:54,360 So like at the end, you're having like 48 dishes in a menu, but just like, you know, 352 00:21:54,360 --> 00:21:56,200 like little pieces and sharing. 353 00:21:56,200 --> 00:21:57,200 It's insane. 354 00:21:57,200 --> 00:21:58,200 Super fun to do. 355 00:21:58,200 --> 00:21:59,200 It's absolutely insane. 356 00:21:59,200 --> 00:22:05,680 I mean, from a kitchen perspective, I think that the episodes in Japan, I thought were, 357 00:22:05,680 --> 00:22:07,680 you know, just amazing for me. 358 00:22:07,680 --> 00:22:09,600 The Cookie Draw episode. 359 00:22:09,600 --> 00:22:10,600 Yes. 360 00:22:10,600 --> 00:22:14,000 I bought the book of Cookie Draw after seeing that episode, man. 361 00:22:14,000 --> 00:22:15,000 That was super nice. 362 00:22:15,000 --> 00:22:18,280 A lot of people, I think I saw that and I was like, again, there was an episode where 363 00:22:18,280 --> 00:22:22,400 I was like, man, mind blown, you know, and he did this. 364 00:22:22,400 --> 00:22:25,600 He did this in Magnus Nilsson's dish, if I'm not wrong. 365 00:22:25,600 --> 00:22:28,080 He's like, what is this shit? 366 00:22:28,080 --> 00:22:31,880 Yeah, I think he kind of goes like, because he's sitting at the table eating and he's 367 00:22:31,880 --> 00:22:36,880 like, we're eating for his floor. 368 00:22:36,880 --> 00:22:41,560 Because it was like potatoes cooked with like leaves from the forest and stuff like that. 369 00:22:41,560 --> 00:22:44,480 And man, you know, I give food tours here in San Sebastian. 370 00:22:44,480 --> 00:22:50,200 I get a lot of tours that, you know, they want to go to the places where Anthony Buren 371 00:22:50,200 --> 00:22:52,920 went in San Sebastian and he went to Gambara. 372 00:22:52,920 --> 00:22:53,920 He went to Casa Rola. 373 00:22:53,920 --> 00:22:56,440 He went to some pretty well known places. 374 00:22:56,440 --> 00:22:57,440 Yeah. 375 00:22:57,440 --> 00:23:01,000 He was a huge, huge fan of Arsak by the way. 376 00:23:01,000 --> 00:23:02,000 Yeah. 377 00:23:02,000 --> 00:23:03,000 Yeah. 378 00:23:03,000 --> 00:23:04,000 I can't, I don't know. 379 00:23:04,000 --> 00:23:05,000 I'm not going to sit. 380 00:23:05,000 --> 00:23:06,000 Yeah. 381 00:23:06,000 --> 00:23:07,000 No, me neither. 382 00:23:07,000 --> 00:23:15,760 But he like, I mean, historically for sure, like culinarily, especially today, not special, 383 00:23:15,760 --> 00:23:16,760 not at all. 384 00:23:16,760 --> 00:23:19,200 Yeah, but historically very, very valid. 385 00:23:19,200 --> 00:23:24,460 One of my absolutely favorite episodes that I watched, I think probably like a dozen times 386 00:23:24,460 --> 00:23:29,120 and that I can't find anymore because it used to be up on YouTube, but it's not. 387 00:23:29,120 --> 00:23:32,240 There was, there were two Paris episodes as far as I know. 388 00:23:32,240 --> 00:23:35,200 There was like the first Paris episode and he's kind of hating them. 389 00:23:35,200 --> 00:23:38,360 There's one where he goes to Frenchies or that's the second one. 390 00:23:38,360 --> 00:23:42,280 That is the one that I'm talking about because there's one where he goes the first time and 391 00:23:42,280 --> 00:23:46,360 he's kind of like hating on Paris and on France in general. 392 00:23:46,360 --> 00:23:49,840 And then there's like the hundredth episode and it was like a thing and he goes there. 393 00:23:49,840 --> 00:23:50,840 He goes to Frenchies. 394 00:23:50,840 --> 00:23:53,920 He goes, he meets up with Joel Robuchon. 395 00:23:53,920 --> 00:23:57,160 He goes to L'Atelier and then hangs out with Robuchon afterwards. 396 00:23:57,160 --> 00:24:01,200 And he goes, but also he goes to like small eateries where this guy is like making like, 397 00:24:01,200 --> 00:24:05,640 what is it, like kidneys or something and like a creamy sauce. 398 00:24:05,640 --> 00:24:08,960 And it's just a super nice episode with really nice food. 399 00:24:08,960 --> 00:24:13,320 And the Frenchie, like the part where, you know, Gregory Marchand is cooking in Frenchies 400 00:24:13,320 --> 00:24:18,600 where he's still in his first place, a young guy, super thin, smoking, just cooking by 401 00:24:18,600 --> 00:24:19,600 himself. 402 00:24:19,600 --> 00:24:22,640 Like, I was like, man, this is so fucking cool. 403 00:24:22,640 --> 00:24:24,520 Like this is such an inspiration. 404 00:24:24,520 --> 00:24:25,520 Yeah, man. 405 00:24:25,520 --> 00:24:26,860 Like so nice. 406 00:24:26,860 --> 00:24:30,040 There's a really cool episode also where he meets up with the Joe beef guys. 407 00:24:30,040 --> 00:24:33,640 I think that's like, yeah, that's no reservations, I think already or something. 408 00:24:33,640 --> 00:24:36,000 He's in Canada and they go out. 409 00:24:36,000 --> 00:24:42,920 Oh, and there's another one where he goes to Au Pire de Cochon in Quebec where he has 410 00:24:42,920 --> 00:24:45,960 the like four graphies. 411 00:24:45,960 --> 00:24:49,800 Because I want to appear the Cochon in Paris. 412 00:24:49,800 --> 00:24:50,800 Is it related? 413 00:24:50,800 --> 00:24:51,800 I don't think so. 414 00:24:51,800 --> 00:24:55,960 Actually, it's what's his name? 415 00:24:55,960 --> 00:24:59,000 I think it's called Au Pire de Cochon. 416 00:24:59,000 --> 00:25:01,600 I think that was a very bourgain style restaurant. 417 00:25:01,600 --> 00:25:08,280 Old school French, you know, where you get like a whole fried pig's leg. 418 00:25:08,280 --> 00:25:09,280 Super nice. 419 00:25:09,280 --> 00:25:10,280 Yeah. 420 00:25:10,280 --> 00:25:18,200 Maybe I'm maybe I'm no, no, it is Au Pire de Cochon. 421 00:25:18,200 --> 00:25:21,400 I think his name is Picar, Matta Picar. 422 00:25:21,400 --> 00:25:23,600 He's got Cabano Sucre also. 423 00:25:23,600 --> 00:25:29,680 Yeah, it's just like very French, Canadian cooking, you know, four gram maple syrup just 424 00:25:29,680 --> 00:25:31,440 nonstop. 425 00:25:31,440 --> 00:25:34,320 And I think they're like, Tony's like tapping out during the dinner. 426 00:25:34,320 --> 00:25:36,640 He's like, please no more. 427 00:25:36,640 --> 00:25:38,480 The guys like to send him more. 428 00:25:38,480 --> 00:25:39,480 Send him more. 429 00:25:39,480 --> 00:25:42,480 We also talked once. 430 00:25:42,480 --> 00:25:47,840 And I remember that was one of the first conversations we had about Bourdain, like when we were just 431 00:25:47,840 --> 00:25:48,840 meeting. 432 00:25:48,840 --> 00:25:55,400 I remember you telling me like, but he's not really a cook, isn't he? 433 00:25:55,400 --> 00:25:57,840 And I feel like we both agree on that. 434 00:25:57,840 --> 00:25:58,840 He is. 435 00:25:58,840 --> 00:26:04,360 And then he was he was talking about other in Bourdain as a chef. 436 00:26:04,360 --> 00:26:08,360 Gets it wrong because that's not there's nothing special about his cooking. 437 00:26:08,360 --> 00:26:12,760 I mean, his cookbooks are nice and they have nice recipes because but not because he's 438 00:26:12,760 --> 00:26:19,520 a good chef, but because he's like a very well knowledgeable astronomist. 439 00:26:19,520 --> 00:26:20,520 That's what he is. 440 00:26:20,520 --> 00:26:24,920 And he finds very good recipes and knows how to put them in a book. 441 00:26:24,920 --> 00:26:32,440 But yeah, I remember I told this thing with where I wrote this journalist a letter complaining 442 00:26:32,440 --> 00:26:34,840 about her comment. 443 00:26:34,840 --> 00:26:42,040 And I did the same thing again, like many years later with another journalist. 444 00:26:42,040 --> 00:26:47,400 There was this controversy about using AI to reproduce Anthony Bourdain's voice after 445 00:26:47,400 --> 00:26:48,400 his death. 446 00:26:48,400 --> 00:26:49,400 Oh, OK. 447 00:26:49,400 --> 00:26:53,720 And but using it for his own quotes. 448 00:26:53,720 --> 00:26:56,480 And that was that happened like in a documentary. 449 00:26:56,480 --> 00:26:57,480 And it was controversial. 450 00:26:57,480 --> 00:26:58,480 You know, is this OK? 451 00:26:58,480 --> 00:26:59,480 Is this ethical? 452 00:26:59,480 --> 00:27:00,480 No. 453 00:27:00,480 --> 00:27:03,800 But it's his own quote, but using his own voice. 454 00:27:03,800 --> 00:27:04,800 Can you do that? 455 00:27:04,800 --> 00:27:05,800 Yes. 456 00:27:05,800 --> 00:27:06,800 No. 457 00:27:06,800 --> 00:27:08,960 And this was like an article in a tech magazine. 458 00:27:08,960 --> 00:27:09,960 Not at all. 459 00:27:09,960 --> 00:27:15,840 And I was really pissed off about the way the guy described Anthony Bourdain. 460 00:27:15,840 --> 00:27:21,320 He's like a mixture of David de Jorge and Jose Andres. 461 00:27:21,320 --> 00:27:25,400 You know, this kind of chef that do this and that and that. 462 00:27:25,400 --> 00:27:29,480 And I reached out to the guy to link it in and tell him, like, dude, first of all, Anthony 463 00:27:29,480 --> 00:27:30,760 Bourdain is not a chef. 464 00:27:30,760 --> 00:27:38,320 And he went like, well, I read Kitchen Confidentials and I went to Les Halles and ate his food. 465 00:27:38,320 --> 00:27:41,360 So I was like, OK, whatever. 466 00:27:41,360 --> 00:27:43,840 Well, misinformed. 467 00:27:43,840 --> 00:27:44,840 Exactly. 468 00:27:44,840 --> 00:27:47,120 Like misinform and misinforming. 469 00:27:47,120 --> 00:27:52,200 Like he who knows about Anthony Bourdain describes him usually as a storyteller. 470 00:27:52,200 --> 00:27:54,120 And I think that's what he was. 471 00:27:54,120 --> 00:27:55,120 Yeah. 472 00:27:55,120 --> 00:27:57,720 I mean, it's kind of difficult now because I mean, he was a chef. 473 00:27:57,720 --> 00:28:00,040 He worked as a chef for many, many years. 474 00:28:00,040 --> 00:28:02,440 He's got more professional experience. 475 00:28:02,440 --> 00:28:07,840 He had more professional experience than I do at the moment. 476 00:28:07,840 --> 00:28:11,760 Now we don't really classify him as a chef, you know, like, I mean, he worked at Les Halles 477 00:28:11,760 --> 00:28:18,280 for like what, like 10 years or something as Chef de Cuisine in New York. 478 00:28:18,280 --> 00:28:19,280 Busy French restaurant. 479 00:28:19,280 --> 00:28:23,240 Like, but he's not really a chef. 480 00:28:23,240 --> 00:28:24,240 Sometimes I wonder about that. 481 00:28:24,240 --> 00:28:26,840 Like, it's kind of like, well, why not? 482 00:28:26,840 --> 00:28:28,640 Like, because I agree with you. 483 00:28:28,640 --> 00:28:33,880 I don't like classify him as a chef in my mind because he's so much more. 484 00:28:33,880 --> 00:28:35,080 But he's also he doesn't fit. 485 00:28:35,080 --> 00:28:37,400 I think he was never really. 486 00:28:37,400 --> 00:28:43,280 I mean, like, yes, he's a chef, but there is nothing outstanding about his cooking. 487 00:28:43,280 --> 00:28:48,040 He's like an average French classic chef, but he's the best food writer. 488 00:28:48,040 --> 00:28:49,640 You know, like that's a different. 489 00:28:49,640 --> 00:28:50,640 That's a different sound. 490 00:28:50,640 --> 00:28:51,640 Yeah. 491 00:28:51,640 --> 00:28:53,680 You also asked me about favorite episodes. 492 00:28:53,680 --> 00:28:58,640 There is an episode I love where he goes back to the house because he hit at that point. 493 00:28:58,640 --> 00:29:04,360 He hadn't been cooking there like for 10 years and he goes back there with any new pet and 494 00:29:04,360 --> 00:29:12,320 they deliver a service for 400 people and man, it's like, what the fuck is this? 495 00:29:12,320 --> 00:29:17,040 And I was really I really felt that episode because the first restaurant where I work 496 00:29:17,040 --> 00:29:19,800 was a French in Caracas. 497 00:29:19,800 --> 00:29:21,280 And it was kind of that place. 498 00:29:21,280 --> 00:29:27,320 Some nights we would deliver 400 covers, you know, like, and those places, the page is 499 00:29:27,320 --> 00:29:28,320 insane. 500 00:29:28,320 --> 00:29:30,120 You know, it's like really, really crazy. 501 00:29:30,120 --> 00:29:31,480 It's really crazy. 502 00:29:31,480 --> 00:29:36,800 And I remember that episode really well also because like the head chef who was Tony Souschef 503 00:29:36,800 --> 00:29:39,560 is like this Mexican guy and he's taking over. 504 00:29:39,560 --> 00:29:40,980 He's super funny. 505 00:29:40,980 --> 00:29:45,520 And then Eric we pair, you know, like Tony and him, they both cook a station and Tony 506 00:29:45,520 --> 00:29:51,160 is like totally going down and Eric is kind of like just kind of like doing it, you know, 507 00:29:51,160 --> 00:29:53,920 and Tony's like, what? 508 00:29:53,920 --> 00:29:55,520 Like how are you just doing it? 509 00:29:55,520 --> 00:29:56,960 Like why is it so easy to you? 510 00:29:56,960 --> 00:29:58,920 And Eric's like, I don't know. 511 00:29:58,920 --> 00:30:00,200 You know, like he's just fucking. 512 00:30:00,200 --> 00:30:06,000 Yeah, he was like super organized and just, you know, delivering and executing. 513 00:30:06,000 --> 00:30:09,120 He's just like a fucking three Michelin star chef, you know, and he just like knows his 514 00:30:09,120 --> 00:30:13,880 shit and it was like super fun to me to see because, you know, like, I mean, how often 515 00:30:13,880 --> 00:30:16,240 is Eric repair going to cook in his restaurant? 516 00:30:16,240 --> 00:30:21,400 You know, like on a, on the line, not that much, you know, but like that's what a real 517 00:30:21,400 --> 00:30:22,400 chef is. 518 00:30:22,400 --> 00:30:26,600 You know, you put them on the line and they just, you know, they could just fucking do 519 00:30:26,600 --> 00:30:27,600 it. 520 00:30:27,600 --> 00:30:32,800 And I've heard stories from, you know, a lot of people say whatever and me included about 521 00:30:32,800 --> 00:30:39,360 Martin Verasategui, about many of his things and the way his restaurants work or whatever. 522 00:30:39,360 --> 00:30:45,480 But I've heard stories that one day he told all the chefs to fuck off, to go and just 523 00:30:45,480 --> 00:30:49,000 one person stood with him and he delivered the whole service cooking all the stations 524 00:30:49,000 --> 00:30:50,000 by himself. 525 00:30:50,000 --> 00:30:56,480 You know, like that's, you know, this is like a 12 Michelin star chef and it's crazy to 526 00:30:56,480 --> 00:30:57,680 hear these stories as well. 527 00:30:57,680 --> 00:30:58,680 Yeah, that's crazy. 528 00:30:58,680 --> 00:31:03,920 I think we've all seen stuff like that, you know, like Michael Hoffman was also like that, 529 00:31:03,920 --> 00:31:06,160 you know, I remember when he would take over. 530 00:31:06,160 --> 00:31:13,080 I mean, I was very easy to, easy to impress, but, you know, and he would just do the things 531 00:31:13,080 --> 00:31:18,280 that I was doing, like with another person, just like, you know, a million times better. 532 00:31:18,280 --> 00:31:19,280 What was the story? 533 00:31:19,280 --> 00:31:25,320 You told me this story once where, um, that you got a job because someone was like fucking 534 00:31:25,320 --> 00:31:30,200 up a lobster and you walked into the kitchen and like, get out of here. 535 00:31:30,200 --> 00:31:32,480 And you started like, okay, it wasn't quite like that. 536 00:31:32,480 --> 00:31:40,120 That, that would be a really cool story, but I was invited to a event that was in his warehouse 537 00:31:40,120 --> 00:31:43,440 and they were doing lobster with like Tata sauce. 538 00:31:43,440 --> 00:31:47,800 So they had like a big sort of like lobster station and they were doing like, uh, different 539 00:31:47,800 --> 00:31:52,860 sort of like Bloody Mary variations and champagne and oysters. 540 00:31:52,860 --> 00:31:56,480 And that was like, you know, it was like hip hop and like lobster, oysters, champagne, 541 00:31:56,480 --> 00:32:01,920 Bloody Mary's and whoever was doing the lobster was just like totally going down, you know? 542 00:32:01,920 --> 00:32:08,160 And I was like, and I walked up and I was waiting for my lobster and, um, yeah, the 543 00:32:08,160 --> 00:32:10,760 guy was just in the shit. 544 00:32:10,760 --> 00:32:16,000 And so I asked the guy who was in charge, like behind the bar right next to him, I was 545 00:32:16,000 --> 00:32:20,680 like, Hey, um, we didn't know each other very well, but he knew I was like, you know, working 546 00:32:20,680 --> 00:32:23,760 at a, uh, at a very good restaurant in town. 547 00:32:23,760 --> 00:32:26,840 And that's kind of how we knew each other. 548 00:32:26,840 --> 00:32:28,680 And I was like, Hey, you want me to jump in? 549 00:32:28,680 --> 00:32:32,160 Because I don't know, you know, the queue is kind of building up and he was like, ah, 550 00:32:32,160 --> 00:32:33,160 yeah, yeah. 551 00:32:33,160 --> 00:32:37,960 And he was like, what's the guy was like, you fuck off, you know, just fucking kicked 552 00:32:37,960 --> 00:32:39,560 him out. 553 00:32:39,560 --> 00:32:40,560 And um, yeah. 554 00:32:40,560 --> 00:32:46,920 And I just kind of jumped in and, um, uh, and never really left again, uh, that night, 555 00:32:46,920 --> 00:32:50,400 you know, it's like my, my girlfriend at the time was really pissed off. 556 00:32:50,400 --> 00:32:56,600 Because, because we just, I was like, Hey, you want to go, Hey, you want to go to this 557 00:32:56,600 --> 00:32:57,600 event? 558 00:32:57,600 --> 00:32:58,600 There's just going to be some cool music. 559 00:32:58,600 --> 00:33:00,720 We're going to have some oysters, drink some champagne. 560 00:33:00,720 --> 00:33:01,720 It's all for free. 561 00:33:01,720 --> 00:33:02,720 And she was like, Oh yeah, great. 562 00:33:02,720 --> 00:33:07,040 And then like, I'm just like half an hour later, I'm just covered in lobster guts, you 563 00:33:07,040 --> 00:33:11,720 know, just like cracking these lobsters open, throwing one lobster after another into the 564 00:33:11,720 --> 00:33:12,720 pot. 565 00:33:12,720 --> 00:33:14,760 And she's kind of like, were they, were they alive or what? 566 00:33:14,760 --> 00:33:15,760 Yeah, they were alive. 567 00:33:15,760 --> 00:33:16,760 Okay. 568 00:33:16,760 --> 00:33:19,760 And she was just come up with a drink and be like, Hey, you're going to be like cracking 569 00:33:19,760 --> 00:33:21,160 lobsters here for much longer. 570 00:33:21,160 --> 00:33:22,800 I can't talk right now. 571 00:33:22,800 --> 00:33:23,800 That's good. 572 00:33:23,800 --> 00:33:26,280 I've got eight lobsters on the go. 573 00:33:26,280 --> 00:33:28,840 I need more butter. 574 00:33:28,840 --> 00:33:33,800 But then you got a job for that or there was someone for, for this kind of like pastrami 575 00:33:33,800 --> 00:33:35,040 place or something like that. 576 00:33:35,040 --> 00:33:36,040 Yeah, exactly. 577 00:33:36,040 --> 00:33:38,600 That was kind of, that's how I met these guys basically. 578 00:33:38,600 --> 00:33:44,560 And then I started doing more events with them and then it led to a restaurant opening, 579 00:33:44,560 --> 00:34:06,280 which I was involved with a little bit, but I left before the place opened.