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Hi everyone, welcome to pot luck food talks.

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Today we have a new episode of The Line, where human misery can be funny.

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Where we laugh about our own trauma and the trauma of other people.

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So what else is there?

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What other depths of your psyche haven't you unveiled to us?

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Have you ever been in a restaurant where in the middle of service the restaurant runs out of electricity or gas or these kind of things, these kind of situations?

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Yeah, for sure, for sure.

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I mean, just very recently.

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Very recently.

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Yes, actually, yes.

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Last year I helped out in a restaurant.

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It's a very great restaurant, very good chefs.

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They do great food.

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And they were part of an old building.

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It used to be a pharmacy, like a really old pharmacy, you know, like with like glass bottles and stuff.

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And the building is really cool because like the downstairs area is like old cellars where they used to like mix the medicine and shit.

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But it's not really a building for a restaurant.

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So if you have a small kitchen with loads of electronics running at the same time, a dishwasher, several fridges, some freezers, an oven, you know, two ovens, you know, a stove, etc.

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It's a lot to take for an old house.

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So the electricity used to, I think, break once every day.

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And then most notably one time it was just an absolute shit show because we're in the middle of busy service, super, super busy.

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And the electricity just goes, which also means the extraction went nowhere extraction.

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So it's just kind of like it's like a domino effect.

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The light goes, we're like, shit, OK, anyway, we keep going.

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Then the extraction goes, the restaurant starts filling up with smoke from the grill, you know, and then the fire alarm starts going off.

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Wee, wee. It's just mayhem.

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And the guests are sitting there in a dark restaurant with the waiters lighting candles, filling up with smoke.

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And then suddenly the alarm goes off.

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They're like, should we should we stay?

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Should we go? What is it?

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Oh, man, that place was a nightmare.

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Well, you know, that happened to me when I was in Mugaritz.

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It ran out of back then.

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This was before the fire.

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The kitchen worked with gas back then.

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And the kitchen ran out of gas in the middle of service.

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So there was like this grill, charcoal grill outside the restaurant.

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And can you imagine in the middle of service, people queuing with their pants for the.

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You know, to cook those things and open fire.

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OK, I'm next. Let me go first.

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That's really funny.

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And everything was managed so that no no guests perceived any difference, which was absolutely crazy.

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Yeah, that's really crazy.

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You think that was the moment where Andoni thought to himself, that's it.

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I'm going to set fire to this restaurant to renovate it.

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Probably, probably.

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Maybe I shouldn't have said that.

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Leave it in. Let the truth come out.

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Everybody knows anyway.

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I heard a story of a guy that was there during the fire.

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And how was the story?

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It was something like.

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Yeah, there was someone, you know, like Mugaris, at least back then, you had like on the second floor,

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there was like the apartment for Stagier.

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Yes. And of course, if the restaurant burns, you're in the same house that is burning.

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And then in the middle of the burning, there was one of the Stagiers that was super drunk.

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Of course.

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They brought him down to the street and he was like completely drunk.

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And the next day, when he woke up, he was like, man, I had this crazy dream.

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The restaurant was on fire.

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Talking about misery or miserable stories and Stagiers.

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It was recently speaking with a friend and he tells me this story that he was working at this restaurant

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that was kind of like, you know, this hotel restaurant that sometimes the hotel restaurant is on the rooftop.

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And then you have maybe a kitchen on the fifth floor and, you know, like a storage room on the basement, this kind of thing.

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So they had like a production kitchen and different floors, not in the restaurant.

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And there was, you know, when a trainee comes with an attitude like, OK, and I'm only allowed to work four hours

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and here's my permission, so you need to leave me go and this kind of thing.

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I mean, if you're done with that attitude to a top level restaurant, don't expect, you know, like to have a nice experience.

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I don't know how to put it.

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So apparently this guy had like super hairy arms.

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So they would be like the chef would tell my friend, like, where's this guy?

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Don't let him go to the kitchen where the customers can see him.

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Because this was the thing when they someone found a hair in a dish and everybody turned to the hairy arms and it was it was you.

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This is the fuck.

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Poor guy.

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So they never allowed him to go to the service kitchen again, only the production kitchen.

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And they would make him wrap his arms in plastic.

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So it was always like every time and today I need to go one hour.

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OK, OK, OK. Wrap your arms and go to your corner and everything is going to be all right.

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That's really mean.

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I have a different story about somebody wrapping himself in cling film.

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So one of the very first kitchens that I worked in was this like very French Michelin star kitchen.

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And they had the tradition like many other kitchens that were old school kitchens anyway,

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that when you leave after a certain amount of time that you get hazed, you get food thrown at you, you know, sauces, whatever, you know, you get maybe picked up and put in the sink.

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Sounds very mean. Often wasn't mean, actually.

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It was just like a like a rite of passage kind of.

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Because if somebody didn't like if the team didn't like you, you'd really just usually just go and nobody would do anything because everybody's like, you know.

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But if they really liked you, they would like, you know, anyway.

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And so this guy had finished his apprenticeship and he knew he was very liked.

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He was a very likable guy. And he was on his last day.

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He was like, man, I don't know, man, what are you going to do?

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It's going to be awful. It's going to be horrible.

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Just kind of smiling to himself and all the chefs, even though they were just like on the station, like prepping, you knew they had prepared for the day.

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They had collected and accumulated several things.

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They had an arsenal ready, you know, hidden away in their fridges.

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And so this guy, you know, everybody was waiting for him to come up for his last shift.

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And he comes up the stairs from the prep kitchen and he's wrapped himself head to toe in a sort of makeshift armor that he's made out of plastic wrap, aluminum tinfoil, cardboard, like a plastic lid, a plastic lid from a bucket as a shield, like fucking Robocop.

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You know, just came into the kitchen and everybody looked at him.

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They were all these like they always tried to be really mean and like mean looking these guys, you know, but they just all started cracking up.

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And he was like, OK, I'm ready. Here we go.

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And they just went hammering in and it was just very funny.

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Very, very funny. I think that was a great that's a great last day to have as you as an apprentice.

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Then you want to talk about when when you threaten to punch me in the face, you want to talk about that, Phil, you remember that?

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No, I don't. I remember that I did that, but I don't remember what the reason was.

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I think it was the the beetroot cubes. Was it the beetroot cubes?

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No, no, I I have actually told this story at job interviews.

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No, really? Yeah, really.

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I promise. Oh, no. They have asked me like, could you share an experience of a complicated moment you have to handle?

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Oh, no. Yeah, we were in the in the dishwasher pit, like, I don't know, washing some things.

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And there were I also have to put in context.

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Phil back then was an apprentice and he was like 17, 18 years old, something like that.

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Yes. And he would he would get money on street fights on the weekend with Albanese mobsters.

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I would always lose. So I was broke.

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So it was not kind of the person I would want to get into a fight.

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So and there were these glasses in a corner.

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And I tell you, yeah, you have to put the glasses wherever.

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I just gave you like an instruction.

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Glasses have to go there in the well in the shelf in the back or something like that.

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And you started to question it like, no, but they shouldn't go there because blah, blah, blah.

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And I tell you, could you please put the glasses there?

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And you said, no, but the chef said, and I said, like, put the glasses where I'm telling you.

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And and at some point, I you got over my patience.

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And I said, what's it like? Exactly. This was a big misunderstanding.

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I wanted to say, put them on the shelf and don't say anything or don't say nothing.

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But apparently, what you understood was put them in the shelf.

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You are nothing.

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And then the mood completely changed and you were.

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What the fuck, man? What the fuck? You know,

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oh, no.

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You ever talk to me like that again, I'll fucking punch you in the face.

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And I was like, I had to, you know, like think fast, do something.

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And I put something in your chest like, here, watch this and shut up.

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That's what it.

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And it worked. It worked.

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Yeah, you want to go, oh, OK.

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Man, to my.

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I also tried to punch someone in the face once.

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Yeah, yeah. To my defense, it's hard being a young like apprentice and everybody

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and everybody always is like, you know, like, hey, do this, do that, you know.

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And I remember because it was like, like, I was not really somebody who like,

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I mean, correct me if I was wrong, if I'm wrong, but

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I don't think that I was somebody who argued a lot with people.

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Like if somebody told me to do something, I wasn't like, yeah, but no.

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And I remember actually.

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But that time you really got into a loop of no, no, no.

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Yeah, just because the head chef, he had like talked about it like very recently.

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And I was like, oh, but he just said, you know, but you're right.

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You know, in that moment, I should have just been like, yeah, whatever, you know,

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I'll just do it.

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But I remember I had two moments like that in that restaurant.

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And one was like also where this guy came in

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that we both know Max.

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And he was my new chef, the party on the garden on the on the starter section.

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And he would just like, you know, I had worked there for like, what?

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Like a year and a half.

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So like just over a year or something like that.

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And he would come in like, be there for like two weeks and be like,

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no, this is completely wrong.

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And I'm like, well, like, I get it, man.

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You're a trained chef. I'm not yet.

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But I've been here for a year and we've always done it like this.

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And the owner and chef said to do it like this every single time.

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You know, it's like, for example, this celeriac puree.

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I really remember that thing.

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Yeah, I also remember that.

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That guy was really interesting and like in a negative way.

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In a negative way, yeah.

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He had been like had been like in places and he was like kind of like

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methodic and disciplined, but with the wrong approach.

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Like he would, you know, follow processes, but the wrong processes.

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You know, he would take the time or use a thermometer or whatever.

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But that celeriac puree, the one he cooked tastes like shit.

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Yeah. You know, and and man, it's easy to do a nice celeriac puree.

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You know, it's something super easy.

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It's like two steps. That's it.

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You know, the thing is that in this restaurant, the celeriac puree,

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it was meant to be a very vegetable focused restaurant.

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And the celeriac puree was meant to be very light.

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You cook a very intense celeriac stock out of all the trim of the celeriac

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and celery, and then you sweat down the celeriac.

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You add the stock.

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You at the very end, you add a minimal amount of cream and then you blitz it.

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And it was like very light, very intense.

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And this guy, he just delicious.

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Yeah, yeah. And this guy, he just took the celeriac, filled it up with cream,

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pure cream, reduced it down to the bottom and then blitzed it.

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And it was like super heavy and like and it was like brown.

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And it didn't taste like celeriac, like some caramelized cream.

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It was disgusting. Yeah, it was really was disgusting.

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Like I would be like, oh.

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And yeah, and I was like, man, this is like really not

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how anybody here has ever done it.

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And like I know I'm very young and inexperienced,

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but I know that this is not how we do it here.

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And he was like, no, man, you don't know anything.

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And then a couple of hours later, the head chef is like, tries to puree.

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He's like, what the fuck?

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You know, look at this. This is shit.

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Well, that guy got fired, got fired a few weeks later.

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A few weeks later.

201
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I remember I also had like a confrontation with him.

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He once like got into my station and started like changing my things where they are.

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And he started like, you know, he would come into my station

204
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and start painting my dishes and tell me how to do that.

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And up to one point, I really screamed at him like, get the fuck out of my station.

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Yeah, yeah, yeah.

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You got to get quiet in the middle of service and everybody turn around.

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You don't let anyone get into your station, man.

209
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You just don't.

210
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Nah, no, that's that's a no go.

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You used to come in late, like an hour late and just come in

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like with a coffee in his hand that or we'd like be like prepping on the section.

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And you just come in and be like, what is this shit?

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And what is that shit?

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And, you know, and you'd always be like, oh, fuck, you know, fuck it.

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Fuck my life, you know.

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And I'd be like, man, fuck off, you know, like.

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And I remember like one time he came in like and he was like two hours late

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and the same thing comes in like he's the fucking owner of the restaurant or whatever,

220
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you know, and he just looks at what I'm doing and he's like, fuck me, you know, like fucking hell.

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And I just like I remember I had a no.

222
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I just put my shit down.

223
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I was like, man, I was about to like talk to him, you know, and then another apprentice.

224
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She like stepped in front of me and she was like, OK, OK, OK.

225
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Just calm down.

226
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And she took him outside and she was like, you know, and she actually said to him,

227
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she was like, hey, if you're not careful, this guy's going to punch you in the face

228
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if you keep going like this, you know, like this is not OK.

229
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Yeah. And he got and he got fired a couple of weeks later.

230
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And he came out of the office and he was like, I really don't know what's going on.

231
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I don't get it. Yeah.

232
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What did I do? Yeah.

233
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Fucking idiot.

234
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I remember another one, similar thing, punching in the face and getting into your station.

235
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Those keywords.

236
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It was and I was working in this restaurant and there was a like the head waiter

237
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was like this again, like this bully guy that would be moody all day.

238
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And everybody had to be, how do you say, a recipient of his mood,

239
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whatever it was that day. Yeah.

240
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And I was head chef in that place and I was in the kitchen.

241
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There were like three cooks, whatever.

242
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And he would always mess with everyone, with the cooks, with the dishwasher, with everyone.

243
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You know, I until that point, I never had a problem with him.

244
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And the guy comes into the kitchen and for whatever reason.

245
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And the guy was Italian and later when we settled off the things, he told me like,

246
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it wasn't meant to anyone. It's just a matter of temperament.

247
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And I was like, OK, I don't give a shit.

248
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But and I think he truly meant that he wasn't it was not personal with anyone.

249
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But he had like a bad moment.

250
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He got into the kitchen and started screaming like,

251
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everybody in this restaurant are fucking idiots.

252
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Everybody are idiots. Idiots. Fucking idiots.

253
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And he left. You know, we were cooking.

254
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This guy enters, start screaming like that, like crazy leaves.

255
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And, you know, it leaves like like this vibe among everybody.

256
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Like, what the fuck is happening?

257
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You know, why does he?

258
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And you know, like it was really, you know, like not nice.

259
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So then like five minutes later, the guy comes in again, like,

260
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just like nothing ever happened.

261
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And it was like, I don't know, grabbing some bread, trying to eat something.

262
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And he was just chewing the bread that he had in his mouth.

263
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And I come look him in the face and I told him.

264
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You ever talk like that in my kitchen again, I'll fucking smack in the face.

265
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He was like.

266
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But please, I'm fucking serious.

267
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You know, and he left and we had to talk a few days later about it.

268
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But yeah, like never something like that happen again.

269
00:17:56,840 --> 00:18:02,880
You have to, you know, show your terrier to the terrier to the terrier.

270
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Terrier.

271
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I don't know.

272
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Terrier.

273
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Terrier.

274
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Terrier.

275
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Terrier.

276
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Like, yeah, you have to make a point that's your space,

277
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that you are setting the tone in that space.

278
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And you know, like you can't allow someone external to come in

279
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and act like that.

280
00:18:28,040 --> 00:18:29,880
Yeah, yeah, in general, I think.

281
00:18:29,880 --> 00:18:33,240
And I think like, you know, a kitchen, like when we often talk about it

282
00:18:33,240 --> 00:18:37,080
being like a closed off environment, like a parallel universe, you know,

283
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like a different world,

284
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that often makes people kind of act in a way where they wouldn't necessarily

285
00:18:44,560 --> 00:18:49,760
act in a real world, because if you are above somebody in a hierarchy,

286
00:18:49,760 --> 00:18:52,760
you're the boss, you know, it doesn't just happen in the kitchen.

287
00:18:53,120 --> 00:18:57,880
But you think that because people are working under you in this system

288
00:18:57,880 --> 00:19:01,760
that you somehow have more of a right to act in a way

289
00:19:01,760 --> 00:19:03,720
that's not OK.

290
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It's not OK to treat another human being like that, you know.

291
00:19:06,680 --> 00:19:10,760
And it's kind of like, well, think about if you're on the street, you know,

292
00:19:10,760 --> 00:19:13,520
and you just like start shouting at random people like,

293
00:19:13,520 --> 00:19:15,280
you are fucking idiot and you are fucking idiot,

294
00:19:15,280 --> 00:19:16,720
you're going to get punched in the face.

295
00:19:16,720 --> 00:19:17,720
Yeah, exactly.

296
00:19:17,720 --> 00:19:22,720
It's not my problem that you're having a rough moment.

297
00:19:22,720 --> 00:19:23,720
Nobody gives a shit.

298
00:19:23,720 --> 00:19:28,560
OK, go to the fucking toilet, squeeze a tangerine and leave me alone, you know.

299
00:19:28,560 --> 00:19:29,560
Exactly.

300
00:19:29,560 --> 00:19:30,920
And, you know, it's the same thing.

301
00:19:30,920 --> 00:19:34,520
At some point, you're going to get a reality check because, you know,

302
00:19:34,520 --> 00:19:36,320
in Newsflash, everybody's fucking stressed out.

303
00:19:36,320 --> 00:19:37,720
Everybody's working hard, you know.

304
00:19:37,720 --> 00:19:39,680
You're not a special fucking snowflake.

305
00:19:39,680 --> 00:20:00,520
Exactly, you're not that special.