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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.

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Have we already told all the stories we have to tell?

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No way, we need to dig deep.

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There must be things that we've hidden away in the depth of our conscience.

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We can talk about this place.

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You know which place I mean?

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That place?

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Which place?

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Give me a clue.

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Xander, you will bleep this out.

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Ah yeah, the place with the foie gras and the X.

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Yeah.

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I don't know.

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Iconic, no?

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Foe gras and X on Apple, right?

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Xander, also take that out please.

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Okay, now if people know from that reference who we're talking about, then they deserve

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to know.

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Yeah, no, I think that was an easy reference.

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But like, I don't care honestly.

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Okay, the Spanish or the Robuchon you mean?

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Let's say this guy is French, okay?

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Just for neutrality.

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He's a French chef.

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Okay.

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Three-star chef and everybody talks about this place.

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I was actually going to go there, you know?

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And I was working at a restaurant.

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They were preparing a deal for me to go there.

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And I was doing prep one day and the head chef comes and asked me directly like, you

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want to know the truth?

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And I was like, yeah, sure.

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Of course.

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Don't go there.

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That's the truth.

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And I didn't go there.

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I picked a different place which was, I don't know if it was necessarily better.

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Wait, tell me which place you chose over this place.

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Camp Fala's.

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Oh, fuck.

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You're choosing between really, really shit and extremely shit.

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As in like treatment wise, obviously amazing restaurants.

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Yeah, of course.

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That's the thing with this place.

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There are amazing restaurants and amazing chefs and they have been game changers for

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sure.

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No discussion about it.

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Yeah.

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100%.

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The stories that you hear about this place is that, I don't know, 40 people sleeping

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in a basement with one toilet.

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Some of the worst stories I've ever heard.

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Yeah.

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The one toilet where you can see the feet of whoever is using that toilet, you know?

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What the fuck?

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And then in the basement of the restaurant so that you wake up in the dark and you go

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stairs up to the kitchen.

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What the fuck is that, man?

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And then you have tasks like cleaning the chef's car or washing the chef's dogs.

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No way.

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Really?

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Yeah.

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Yeah, man.

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But it's so legendary because I've been traveling and everywhere I go, I meet people that have

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gone to this restaurant because it's super famous.

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And there are always again and again and again, these kinds of stories, you know?

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I can imagine.

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I was actually once invited to go to this place like tour-wise, you know, to visit the

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kitchen and know the place.

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I'd love to do that.

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And I didn't.

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No, I was like, no, I don't want to go there.

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You know?

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Yeah.

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The staff meal is another famous thing about this place.

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Oh yeah?

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That they have separate tables for the workers and the trainees.

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And the trainees eat whatever, the dog food, whatever, you know, like pasta with salt.

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Oh man.

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And the workers, they have, you know, like a leg of ham, wine, separate table, of course.

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And they're like, they're, you know, chilling.

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Of course.

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That's horrible.

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That's really, really horrible.

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You know, when we were out and about in town one day, I used to work at a restaurant that

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was in direct rivalry with this restaurant, also because the trainees lived in the same

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town.

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And one time we were out drinking, we got into like a group argument with these guys

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that almost broke out into a fistfight.

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It was sort of like all the trainees from one restaurant and the other trainees from

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another, like an 80s gangster movie, you know?

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Just like, shut the fuck up, piece of shit.

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Would you have like utensils during the fight?

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Like, here's my extra large whisk.

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Yeah, yeah.

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I had, you know, easy siphon caps on my fingers and I would go click, click, click, click,

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click, click, click.

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But I've also heard like super old stories of this place, like 20, 30 years ago.

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Things like, well, have you got, I think you have told me stories that you have gotten

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one of those where a station chef comes and says, you think your station is clean?

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Your station looks like shit.

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I had that in the first restaurant that I worked in.

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Yeah, it was horrible.

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Like, now this doesn't look clean at all.

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Yeah, yeah, that was horrible.

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I remember like being an apprentice and like we had to sign off with the head chef and

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it's very famous Michelin star chef and we would come go up there in our fucking jackets

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and aprons and he'd be like, you're done, you're done for the day.

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And we were like, yes, chef, yes.

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You clean the prep kitchen.

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And we'd be like, yes, chef, of course, chef.

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And he's like, all right, I'm going to go check.

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And he just walks to the elevator because there was an elevator in the, like on the

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side of the kitchen, he presses the button, he's waiting for the elevator and while he

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waits, sous chef is just running, runs down the stairs and runs into the prep kitchen

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and we follow him, you know, because we're like, what the fuck is going on?

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And he just goes to like a big container of flour, you know, like a, you know, 20 kilo

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container of flour.

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It just starts and this is a big prep kitchen, you know, it's wide tables, you know, and

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he just like starts taking handfuls of flour and just chucks it everywhere, just in a wide

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arc like he's dusting a piece of pastry and the whole kitchen is just covered in flour

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and we're just standing there looking at this maniac, you know, flinging flour around, just

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like defeated, you know, and then he's just like, and the head chef comes down and he

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just like walks in, he sees his sous chef covered in flour, like it's so clear what

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just happened.

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And he looks at the kitchen, he looks at us, he's like, well, looks like shit, better clean

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it again.

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And it just goes back up.

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That's fucking idiot.

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Yeah.

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But let that same restaurant, if you like fucked up sometimes, the head chef would make

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you clean the walk-in freezer, minus 20 degrees, big ass freezer that you can walk into with

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shelves on either side.

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And there were special down jackets that you put on to go into the freezer, even just to

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get something, cause it was just blasting cold.

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And he would make you clean that freezer and reorganize it without a jacket.

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That's, that's, that's like, I don't know if I told that story before actually.

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No, that's actually quite dangerous.

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Yes.

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It was really fucked up.

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I remember during my apprenticeship years, the thing when, have I told this before?

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Like the absence of critic is enough praise.

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Have you heard that before?

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Of course.

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I don't believe in it.

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No, me neither.

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But like in this, I would call it toxic restaurant culture, there is this thing that nobody will

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praise you.

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Nobody will say, Oh, this is really tasty.

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They will only say it tells you this is really shit when it's not really tasty.

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And it's kind of like a modus operandi among this, that's some kind of chef culture.

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I remember in the first place that I worked, I remember I had a ceviche and when I would

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bring my ceviche to point, the chef would come and he would taste it and he would give

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me the bag and go somewhere else.

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And I was like, Oh my God, he didn't say anything.

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Yeah, totally.

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You know, you know where this was really prevalent in Japan when I was in Japan and I was the

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same with all the time, my head chefs, like my superiors or my sous chefs or what my chef

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the parties would do that with me.

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I'd be like, yeah, fuck yeah, nailed it.

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You know, or if they look at a cut that you made, you know, it'd be like, like not even

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say anything.

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And I remember sitting in a kaiseki restaurant where you have a counter and you see all the

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chefs behind the counter.

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And I remember there was this one young chef and everything that he would do is basically

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just assistant to the head chef who's doing all the main work.

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But he would do like little things, he would mix little sauce together in glazes and like

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prepare things for the chef.

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And I remember seeing a really cool moment of what I thought was a really cool moment

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because chef, he would like, you know, he wouldn't yell or anything, but he'd be like

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very quietly telling this guy to fix something, like fix it himself, you know.

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The guy would prepare something, he would taste it, he would add a little bit of this,

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add a little bit of that, you know, etc.

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But then there was this one moment where the, like the, I'm just going to call him an apprentice,

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he handed him something and the chef tasted it and he thought for a moment and then he

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just went to use it.

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And I was like, man, that's probably making him really happy right now, you know, like

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he didn't really show it, you know, because they're very stern, but I was like, man, for

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sure this made his day, you know.

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Yeah, yeah, yeah.

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I remember those moments many times.

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Absolutely.

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And I actually have to say, now that we're talking about it, I have the same thing.

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So like if I'm a little bit in like a very focused mode, I'm not the most friendly person.

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I'm not unfriendly, but I'm not necessarily like, hey, yeah, what's up, you know, I'm

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just like, I just get on with it.

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And if I didn't go to a station, I start checking things and I taste the sauce and like, you

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know, say I'm tasting three sauces, I say, okay, yeah, you need a little bit, add a little

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bit more lemon to this one, this one needs a little bit more salt, then I taste the last

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one and I just turn around and leave.

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And the guy or, you know, the chef is like, does it taste good?

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I'm like, shut the fuck up.

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I don't say it, but I'm thinking, I'm like, man, stop fishing for fucking compliments.

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If it's not good, I'm going to say something.

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All right.

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Exactly.

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You want your dopamine kick or what?

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Yeah.

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Well, you want me to do, you want to get your notebook out and I put another smiley sticker

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in it or?

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You want to like on your Instagram account or what?

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You want me to send you a rose?

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You want me to give you a kiss on your mouth?

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No, we're horrible.

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Good thing that we're not in charge of people.

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Oh, wait.

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I'm not.

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I'm not.

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Yeah.

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And going back to this restaurant, we were talking about, I even once got a refugee from

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that restaurant.

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Like my friend Luis from New York calls me, writes me and he's like, yeah, I have this

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friend who is trapped in this place and has nowhere else to go.

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Could you take him in your place?

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And I was like, sure, no problem.

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And the guy writes me and he was like, when could be the earliest that I could move into

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your place?

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And I was tonight, if you want, like, I don't care.

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I have a room there.

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You can stay there.

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And the guy just took his things and walked out of the window of the senior's house.

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That's insane, man.

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Man, that's, that's insane.

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I saw that so many times.

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He came with all these fresh stories because I mean, these kinds of places where they have

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like, you know, 30 trainees per station.

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When you have so many people, you need to keep them doing something.

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Because if not, you're going to have like a fucking kindergarten party.

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Right.

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So you cannot, it has to be like, okay, there is nothing to do.

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Okay, let's find.

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So they would have to, and you get to see this a lot in this super high level of restaurants,

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you know, to take the, to dismantle the kitchen with screwdrivers every service twice a day,

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you know, to clean everything and put it all back together, which makes absolute no sense.

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But I was also hear stories from people working there as actual workers, not trainees that

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man, you know, like exactly like I said, I have 16 guys and I have like one fish to clean

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what I'm supposed to do.

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Yeah, of course.

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I mean, I've, we've done this so many times and like, for example, like also in Japan,

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you know, it was like that.

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And so in Japan, in the work culture, at least that's how I was told when I was there, you

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are not really allowed to leave before your superior does.

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So if your head chef is still there, you don't go home.

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If the head chef leaves, the sous chef is still there.

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You don't go home.

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He only leaves once the head chef leaves and blah, blah, blah.

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You know, what is interesting that I had, this is a complete different thing, but I

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have a friend that are the duck's hound, duckles, you know.

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Yes.

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Yeah.

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Like, I don't know, six or seven of these and they would have exactly the same, like

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a hierarchy for eating.

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Oh yeah.

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Yeah.

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And at some point, one of the dogs got, you know, had like an accident and went to the

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hospital and when it came back, it lost its rank.

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It was not allowed to be the number one anymore.

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Oh, wow.

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Yes.

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No, that's pretty sad.

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Sorry.

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Continue.

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That's okay.

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So, these scenes of stagiais leaving, those I love, it's really funny.

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We had a lot a few times at Mougaritz where we'd be like in the kitchen in the morning,

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like drinking our shitty little instant coffee and getting ready to set out to drive to the

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restaurant in bulk because, you know, you would get into cars and just fill the cars

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and just drive to the restaurant.

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I remember we were sitting there just overworked and tired and then this guy who'd just been

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there for like two weeks, he was just like storming out and he was like, fuck this, fuck

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all of you.

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I've had enough.

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Fuck.

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And he would try to open the door, but the door was locked and he was like, ah shit.

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So he just like threw his stuff out of the window next to the door and just climbed through

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the window and he was gone.

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I don't know.

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It was the countryside.

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I don't know where he went.

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Nobody drove him, that's for sure.

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So he must have like walked down the hill and just left.

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Yeah, I've seen a few of these crazy escapes, once also a guy left and he left all his knives

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in the kitchen.

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I remember this place that we were, I think we told this story already, did we?

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Where this guy, yeah, I think we told that story.

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Yeah, yeah.

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I think we were Hannes, Hannes.

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Yeah, where he came back to take his stuff.

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Yeah, he was ready for a fight.

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Yeah, he was probably.

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And we were like, hey man.

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He was like huffing and puffing and we're like, oh hey, you're back.

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Here are your knives.

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And he's like, yeah, thanks.

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Where is she?

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Oh man.

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Really?

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Honestly, man, I was talking about this with a friend of mine because we were talking about

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like stressful situations because we both had a very stressful day that day.

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And we were like, why is it so stressful?

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It really doesn't have to be this stressful.

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We could just make good food, enjoy working together, you know, and like just, it's like

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it should be a win-win situation.

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We make food for a living, you know, like it's a fucking cool job.

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You know, it beats sitting in front of a computer the whole day.

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Most of the time, depends what you do at the computer, but you know, but it's a really

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cool job.

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It shouldn't, it like, of course pressure is good.

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Wanting to achieve something is good, but in a healthy way.

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That's it for this week's episode of potluck food talks.

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If you like what we're doing, make sure to subscribe to the podcast so you never miss

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an episode.

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You can also find us on Instagram and Tik Tok as potluck food talks.

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The show airs every Monday.