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Hi everyone, welcome to potluck food talks.

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Today we're going to answer comments from our social media.

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What do you think about that?

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Not sure, depends on the comments.

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Should we start with the hate comments?

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Somehow I can already guess what topic that we talked about, what hate comments, because

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there can only be one.

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Yeah, it was about the intern episode, when we talk about interns and staging and that

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kind of stuff.

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People have very strong opinions about something that people do off their free will.

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No, no, no, absolutely.

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And I've heard even comments from friends like, by the way, I watch the reels of your

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episode and I don't agree with what your friend says.

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So those were friendly.

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Here is, let's read what Tom DJ Wilson says.

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He says, I'm not sure if this is a call out for unpaid labor or what?

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Far away from feeding people, encouraging people to work for free?

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Yikers.

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Yikers.

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Ariane, Tom DJ Wilson, nothing is more yikers than saying yikers, first of all.

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Yeah, this is what I don't understand.

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You know, I thought that we made it very clear that we don't think that staging or chefs

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that stage at Michelin star restaurants are better than chefs that don't stage at Michelin

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star restaurants.

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It doesn't make anybody better.

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It doesn't make anybody a better cook.

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It's just something that you can do if you want to.

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I think that that's the first wrong premise.

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I think because I've also heard that from friends, people think that we say you have

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to go to these places and work for free.

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Otherwise you won't be anything in your career.

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And that's absolutely not like that.

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Not at all.

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First of all, we're not telling anyone to do anything.

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We're just sharing our experiences because we did this and we did this without being

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forced first of all, out of free will.

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And also we think we had nice experiences, you know, like I think you agree with me on

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that.

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There were moments where, of course, they were hard moments, but aren't there hard moments

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also at the university or at any job?

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You know, like it's not like a fairy tale.

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Yeah, exactly.

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This is like, this is exactly what he's saying.

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Very much, I always try to, when I talk about the subject, say exactly this, hey, staging

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in Michelin star restaurants or working in Michelin star restaurants, not better than

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working in non-Michelin star restaurants at all.

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It's like going to the theater, to the opera or to ballet, you know, it's just a different

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aspect of the same animal.

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If I actually could, you know, I starved quite a lot when I was in the beginning of my career.

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If I could be, like if I could redo my career, I would actually do it differently.

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I wouldn't starve that much.

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I would go to a restaurant and stay for a bit longer rather than jumping around.

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But you know, that being said, nobody forced me to stage.

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Everybody was very clear that it was going to be hard work and that it was going to be

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unpaid, my free will.

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Nobody's forcing anybody.

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Sometimes people go and they realize that kind of like if you want to enter the army,

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they're sort of like, yeah, I'm up for it.

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Then when they're there, they're like, well, I guess I'm not that up for it, which is fine

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also.

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Fine to not do something that you don't enjoy, right?

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But it's also totally fine to say to somebody, hey, we're doing something very special here

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and if you want, you can come for a short amount of time and gather this experience.

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We're not going to pay you.

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It's going to be very hard labor, but it's going to be an experience, you know?

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And I've never regretted doing it.

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I was not surprised by the hard work because I knew it was going to be hard.

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And yeah, it's taught me a lot.

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It's also enabled me to see a lot different styles of food, live in different countries

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very, very easily, you know?

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And I used my skills, you know, to enable that for me, which is starving in restaurants.

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But yeah, I feel like this entitlement is sort of like, yeah, you are influencing people

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to work for free.

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It's kind of like nobody's fucking influencing you.

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Yeah.

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And besides that, we're not making any profit of it.

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It's not that we have a restaurant and we want people to come to work free for us.

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It's not the case at all.

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You know, like we're just telling our experiences and if you don't like it, just, you know,

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go listen or watch something else.

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That's it, you know?

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There is enough content on the internet.

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Yeah.

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So then there's this guy, D. Games, and he says, someone should call the police on you

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guys.

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Because all this rich toxic content only reinforces all that is wrong in the restaurant business.

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Okay.

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Okay.

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I understand that there's also like a struggle of people that say that all stars should be

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paid, which I think is not wrong to fight for that.

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Like, let's say, you know, like, it's not that you get like a minimum wage, but at least

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you get some money for, you know, to survive or whatever.

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Yeah, at the same time, I think the interesting thing about this place is also, there is a

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lot of people that say that these places that work with 40 interns and they need 40 interns

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to have, let's say, three Michelin stars, that that's like a business model that should

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not exist, right?

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And, or that everybody should be paid.

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And okay, I think that that's a valid argument and everything.

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But at the same time, I think precisely the interesting thing about going to these places

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is that you're going to work with 40 other talented chefs and the environment that this

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creates from people from all over the world.

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That's actually, it has maybe even more value than the actual recipes or processes that

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happen in the restaurant, right?

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So, and probably if you, if you, you can't pay 40 interns or I don't know if that would

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work and probably in my case, you know, I was like 18 years old when I did this, I wouldn't

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be probably one of the selected ones to go there.

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Exactly.

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Actually, my mindset was I'm 18 years old.

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I'm offering to work in these places for free.

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For sure they're going to take me, you know, like I'm fresh, I'm willing to learn, I'm

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willing to do this.

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And for me, it was a super clear opportunity.

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And actually what is also interesting is that you would, in these places, you would see

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actual chefs with, even with Michelin stars that would stash.

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They would leave their Michelin star restaurant and go to a place like Mugaritz or some other

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places to be there like for a month or a couple of weeks or whatever.

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And you would work hand in hand with these guys, you know, and that's part of the value

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of the experience.

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Absolutely.

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First of all, you know, sort of like if you pay stargers, then less people will have the

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opportunity to become stargers like you just said.

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That's for one.

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Also, I don't understand this thing that really goes against my, my general opinion of like

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free will and free choice that we have in, you know, in the countries that we live in,

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fortunately, of me saying sort of like, hey, I can only justify paying somebody if they

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have a certain level of experience.

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But if you don't have any experience and you still want to come, you are free to come here

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and to exchange work, basic work for knowledge and for experience.

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You know, it's not like you don't get anything.

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So yeah, it's kind of like, yeah, again, where's this entitlement coming from?

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You know, nobody's forcing you go work somewhere else.

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So what else?

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We have here Evan Clark-Gree and he says we should talk about cooking on fire.

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We did, didn't we?

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We have an episode on grill.

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It's one of our first episodes.

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Oh man.

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I mean, for me, cooking on fire is one of the most magical things ever, honestly.

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Evan, maybe we should do another episode.

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Just, I mean, we talked about barbecue and different styles of barbecue and stuff, but

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maybe we should talk a little bit more intently about open fire.

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We can talk about Shabari and Saison and, you know, the bridge between, you know, primal

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and high-end.

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I mean, it's a cool topic.

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I was thinking perhaps inviting someone, someone, I know Florencia, the head chef of X-Ted,

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she could be a cool profile for that talk.

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Oh, that's awesome.

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Let's do that.

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Le Miguel asks, your thoughts on Filipino food?

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I have very limited experience with Filipino food.

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I worked with lots of Filipino chefs when I was in Dubai.

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And the things that I ate at karaoke nights or in bars when I was out with them was very

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delicious.

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A little bit pork heavy.

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I don't know whether that was just because we were living in Dubai and they were just

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like eating pork whenever they could because they wouldn't get it otherwise, you know,

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but you know, stuff like adobo and how is this one thing, which was like fried liver

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in like a sauce or something.

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It was very delicious.

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Really, really tasty.

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I really want to go to the Philippines, actually.

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I think it's, it feels like it's a really beautiful place.

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Yeah, for sure.

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It's an interesting country as well.

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For me, it was crazy to find out that San Miguel beer comes from the Philippines.

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Did you know that?

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No, I didn't know that.

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Yeah, like San Miguel is a beer brand that you see here everywhere.

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Yes.

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And it turned, yeah, like it was created in the Philippines while it was a Spanish colony.

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And of course, when it stopped being a Spanish colony, like the headquarters moved to central

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Spain to the, you know, like Imperial Spain or continental Spain.

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And but still like the people like the beer, so they still have like a huge size of the

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market in the Philippines.

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Wow, that's pretty interesting.

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I didn't know that.

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And also something really crazy for me is, and I want to get into the bottom of this

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because I don't know why that is, is that in Venezuela is the only place in the world

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that I know that you call the spring rolls lumpia.

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And then I found out that that comes from the Philippines.

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So I was like, I was like wondering why the, how did that happen?

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Like probably there was Filipino immigrants that went to Venezuela and called it like

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that or, or Spanish Filipinos.

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I have no idea, but I would like to understand that because it's even like the only place

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in South America as far as I know that they're called lumpias and not spring rolls.

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That's really interesting.

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Yeah.

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It's a super interesting food culture.

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And I mean, the like Filipino community that I've experienced, it was super warm and welcoming

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and yeah, I'd really like to go and eat more.

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Well, and I know Chelle, you know Chelle, gallery by Chelle.

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Oh yeah, of course.

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Yeah.

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Like, well, he, he actually, he worked in Mugaritz and in El Bulli.

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He's married to a Filipino, a Filipino woman and has a Filipino, Filipino kids.

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And yeah, what they did is like this normal philosophy kind of cooking, you know, like

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centering on the communities and the producers and doing like a progressive avant-garde cooking

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that has nothing to do with tradition, just focused on the territory and the produce.

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And I think that's pretty interesting.

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Like they are like, I would say in that part of Asia and Southeast Asia are like three

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major players doing that kind of cooking.

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That would be Darren from the Wakan in Kuala Lumpur.

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The other one would be Locavore and this guy gallery by Chelle.

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Yeah, true.

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And then Dyer717 asks, how to keep improve and learn, become a head chef.

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Well I would say 60% of the job is to get dressed, show up and do some reading.

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And that's 60%.

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Wow.

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If I knew it was that easy.

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No, it's not that easy.

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That's the thing.

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It's not that easy.

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It's okay.

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I mean, in my opinion, first you learn the cooking aspect, right?

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You work through, you have to concentrate on the craft before you can think about managing.

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Just work yourself through the kitchen, all the stations, do some pastry, do some baking.

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Just get to know everything until you feel like a really solid chef.

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And then when you feel like you've got a really good hold on your craft, then you need to

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really look at how to deal with people.

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I feel like nobody really shows you that.

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I know nobody really showed me that much.

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Only like much later I worked with people where I could kind of see a positive sort

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of inspiration.

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Because the kitchens that I worked in, the treatment was always really poor.

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And they worked, everything worked and functioned, but nobody was happy and people were burning

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out and that can't be your goal as a professional, but also just as a human being.

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So really learn how to deal with people.

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That sounds really simple, but it's actually quite complex.

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When you have a team of 10 people, you can't treat everybody the same.

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Some people work well under pressure, some people don't.

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And you need to treat every single person as an individual, which obviously they are,

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but that's very difficult.

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So spend your time learning cooking and then spend your time learning how to deal with

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people.

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And then once you've done that, you can become a decent head chef.

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And then you can't forget that most of the learning is going to happen when you're already

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in position.

238
00:14:38,880 --> 00:14:40,840
I would add to that communication.

239
00:14:40,840 --> 00:14:46,960
Well, you mentioned that, but that's like a super important thing to learn how to properly

240
00:14:46,960 --> 00:14:49,640
communicate and setting the tone.

241
00:14:49,640 --> 00:14:53,440
And it's actually one of the key things for a kitchen to work.

242
00:14:53,440 --> 00:15:00,080
You know, and it's also one of the key things that can make your team motivated or frustrated

243
00:15:00,080 --> 00:15:01,800
just depending on how you communicate.

244
00:15:01,800 --> 00:15:02,800
Yeah.

245
00:15:02,800 --> 00:15:06,160
Honestly, I think that's one of the most difficult aspects of being a head chef is like you come

246
00:15:06,160 --> 00:15:09,160
in, it doesn't matter if you have a good day or bad day.

247
00:15:09,160 --> 00:15:12,920
You have to kind of pull everybody along.

248
00:15:12,920 --> 00:15:15,600
And then when you have a kitchen meeting, it doesn't matter if you're tired or whatever,

249
00:15:15,600 --> 00:15:19,720
if you stand in a meeting, you're like, oh yeah, you know, today we're doing this amount

250
00:15:19,720 --> 00:15:23,080
of covers and blah, the whole energy is going to drop.

251
00:15:23,080 --> 00:15:28,320
You got to really, you know, and sometimes I come in and I have a bad day and I still

252
00:15:28,320 --> 00:15:30,600
try to be like, Hey chef, how are you?

253
00:15:30,600 --> 00:15:31,600
Are we days off?

254
00:15:31,600 --> 00:15:35,160
Blah, blah, you know, talk a little bit about, just have a little bit small talk, a little

255
00:15:35,160 --> 00:15:39,800
bit of connection with people and have like a little bit this drive forward, you know,

256
00:15:39,800 --> 00:15:44,040
that like things are happening and that can be very, very tiring and very difficult, you

257
00:15:44,040 --> 00:15:49,640
know, but you know what they say, it's, it's lonely at the top.

258
00:15:49,640 --> 00:15:55,680
So then there is this guy called stop her roar.

259
00:15:55,680 --> 00:15:59,280
He says, have you guys seen the grand chef?

260
00:15:59,280 --> 00:16:03,480
It's a Korean flick from 2007 before K food got huge.

261
00:16:03,480 --> 00:16:08,400
It's a little cheesy, but I think it captured Korean food, especially at the time really

262
00:16:08,400 --> 00:16:09,400
well.

263
00:16:09,400 --> 00:16:14,680
I have looked it up and I've not seen it yet, which is really cool because I love these

264
00:16:14,680 --> 00:16:22,080
sorts of movies, these sorts of dramatic chef movies, even if they're often very, very cheesy.

265
00:16:22,080 --> 00:16:27,440
Right now I'm watching a film on Netflix called hunger, which is like set in Thailand, I think,

266
00:16:27,440 --> 00:16:32,960
and it's like super over the top dramatic, like a fried rice, you know, chef starts

267
00:16:32,960 --> 00:16:37,400
because like working in a mission in star kitchen and the chef is like, like the food

268
00:16:37,400 --> 00:16:40,960
concept is super, super stupid.

269
00:16:40,960 --> 00:16:44,640
He's like, oh, okay, tonight we're going to have a dinner and the concept is going to

270
00:16:44,640 --> 00:16:48,280
be flesh and blood and succulents and everything.

271
00:16:48,280 --> 00:16:51,200
Oh, the chef said like, yeah, wow.

272
00:16:51,200 --> 00:16:52,200
Yeah.

273
00:16:52,200 --> 00:16:53,200
Amazing.

274
00:16:53,200 --> 00:16:55,760
Um, so yeah, I really liked these over dramatic.

275
00:16:55,760 --> 00:16:56,760
Yeah.

276
00:16:56,760 --> 00:16:57,760
Yeah.

277
00:16:57,760 --> 00:16:58,760
I want to see it as well.

278
00:16:58,760 --> 00:17:05,880
And he says, well, if you guys love iron chef too, Oh boy, you're in for a treat.

279
00:17:05,880 --> 00:17:06,880
Nice.

280
00:17:06,880 --> 00:17:07,880
Big iron chef fan.

281
00:17:07,880 --> 00:17:09,320
We should make an iron chef episode.

282
00:17:09,320 --> 00:17:10,320
Oh yeah.

283
00:17:10,320 --> 00:17:11,320
Sure.

284
00:17:11,320 --> 00:17:15,840
Don't know why we haven't, but I need to rewatch some stuff.

285
00:17:15,840 --> 00:17:24,160
And then someone talked about, or, or suggestion to use gazpacho as a hangover antidote.

286
00:17:24,160 --> 00:17:25,700
And he said, ah, that's awesome.

287
00:17:25,700 --> 00:17:28,960
Way more natural than medicine for sure.

288
00:17:28,960 --> 00:17:29,960
Yes.

289
00:17:29,960 --> 00:17:32,360
Oh, sure.

290
00:17:32,360 --> 00:17:33,360
Food is medicine.

291
00:17:33,360 --> 00:17:36,480
There, there are even more comments on internships.

292
00:17:36,480 --> 00:17:39,840
There's one saying I only work for free for real charity.

293
00:17:39,840 --> 00:17:41,440
Good for you.

294
00:17:41,440 --> 00:17:50,240
And then there is an, then there is someone who says, ah, but internships for Senator,

295
00:17:50,240 --> 00:17:53,920
judges, major corporation, doctors, lawyer, that's all okay.

296
00:17:53,920 --> 00:17:54,920
Right.

297
00:17:54,920 --> 00:17:58,760
And then actually answering to the ones that are against, uh, unpaid internships.

298
00:17:58,760 --> 00:17:59,760
Ah, I see.

299
00:17:59,760 --> 00:18:00,760
Yeah.

300
00:18:00,760 --> 00:18:01,760
That's a good point also.

301
00:18:01,760 --> 00:18:06,920
I mean, what, what, uh, also something to point out, uh, I think that like internships

302
00:18:06,920 --> 00:18:10,280
and any like normal restaurant should always be paid.

303
00:18:10,280 --> 00:18:13,080
Like if you're going to do an internship because you're at school and you need to do

304
00:18:13,080 --> 00:18:17,360
an internship in a hotel or something like that, and there should be always the option

305
00:18:17,360 --> 00:18:18,920
to get like a paid internship.

306
00:18:18,920 --> 00:18:24,620
Actually, if you do an unpaid is because you're going to, uh, a lost mountain in China to

307
00:18:24,620 --> 00:18:27,720
learn to make noodles with a Kung Fu master.

308
00:18:27,720 --> 00:18:31,840
And that's the reason you do it for free, you know, like not because whatever.

309
00:18:31,840 --> 00:18:33,760
Yeah, totally.

310
00:18:33,760 --> 00:18:37,080
And you know, like those are the actually small details also is kind of like, well,

311
00:18:37,080 --> 00:18:42,320
you know, you do get stuff at a, at an internship, you know, when you, but you don't get all

312
00:18:42,320 --> 00:18:43,320
the same stuff.

313
00:18:43,320 --> 00:18:47,880
Starging is not the same as starging, you know, at Mugarritz I got accommodation and

314
00:18:47,880 --> 00:18:53,140
food that's all I really needed, you know, and then like, guess what?

315
00:18:53,140 --> 00:18:57,680
When I was done with Mugarritz, um, I got an offer to go and start at Noma and Noma

316
00:18:57,680 --> 00:18:58,920
doesn't give you accommodation.

317
00:18:58,920 --> 00:19:02,720
So I decided to turn them down and all other things.

318
00:19:02,720 --> 00:19:07,280
And I ended up fine, you know, didn't go to Noma still.

319
00:19:07,280 --> 00:19:08,280
Okay.

320
00:19:08,280 --> 00:19:12,160
Like it's, you know, nobody makes you do anything.

321
00:19:12,160 --> 00:19:15,560
It doesn't have any fucking effect on your career.

322
00:19:15,560 --> 00:19:19,360
The only person really influencing your career is yourself and the hard work that you put

323
00:19:19,360 --> 00:19:20,360
it.

324
00:19:20,360 --> 00:19:25,440
So you can stop maybe hiding behind these like bullshit reasons that you pulled up or

325
00:19:25,440 --> 00:19:26,440
I have to do this.

326
00:19:26,440 --> 00:19:30,320
I have to do that to put yourself down and just fucking do what you feel like doing.

327
00:19:30,320 --> 00:19:35,080
Then here's someone who commented on cooking forest soil.

328
00:19:35,080 --> 00:19:39,240
You remember we talked about that, the Nari Sawa dish where you take up a piece of the

329
00:19:39,240 --> 00:19:41,400
forest and you cook it.

330
00:19:41,400 --> 00:19:44,480
And he said, probably using a rotovap.

331
00:19:44,480 --> 00:19:47,080
Otherwise it might be dangerous to eat.

332
00:19:47,080 --> 00:19:49,000
Yeah, for sure.

333
00:19:49,000 --> 00:19:52,640
I don't think he uses a rotovap to be honest with you.

334
00:19:52,640 --> 00:19:53,640
Yeah.

335
00:19:53,640 --> 00:19:54,640
No.

336
00:19:54,640 --> 00:19:55,640
Okay.

337
00:19:55,640 --> 00:19:58,560
But obviously a rotovap is, would be the safer option.

338
00:19:58,560 --> 00:20:04,640
Well, a rotovap for those who don't know is basically it's a lab equipment and it's a

339
00:20:04,640 --> 00:20:07,480
portable distilling machine.

340
00:20:07,480 --> 00:20:08,480
That's what it does.

341
00:20:08,480 --> 00:20:09,480
Yes.

342
00:20:09,480 --> 00:20:10,480
It distills anything.

343
00:20:10,480 --> 00:20:15,080
You can extract the liquid aroma of it.

344
00:20:15,080 --> 00:20:19,280
But to clear that up a little bit with the soil, obviously Nari Sawa is not just using

345
00:20:19,280 --> 00:20:26,640
any, just any fucking soil that he just digs up in front of his car park.

346
00:20:26,640 --> 00:20:31,800
There are many different types of soil with very different compositions.

347
00:20:31,800 --> 00:20:34,320
There's even healing earths.

348
00:20:34,320 --> 00:20:35,320
Earths that you eat.

349
00:20:35,320 --> 00:20:41,600
It's old medicine here in Germany, for example, that is cleaning out your stomach.

350
00:20:41,600 --> 00:20:45,920
And he uses very, very particular soil from the forest.

351
00:20:45,920 --> 00:20:49,440
That's obviously, you know, you have to check it, you know, whether there's any diseases

352
00:20:49,440 --> 00:20:51,320
in it and stuff like that.

353
00:20:51,320 --> 00:20:54,480
But it's not like soil isn't edible per se.

354
00:20:54,480 --> 00:21:03,360
I mean, soil, depending on how loamy it is, it's made up of a lot of organic materials.

355
00:21:03,360 --> 00:21:06,960
So mainly you're not eating solids anyway.

356
00:21:06,960 --> 00:21:08,760
You're just extracting the flavor.

357
00:21:08,760 --> 00:21:10,280
But you do have to be careful with soil.

358
00:21:10,280 --> 00:21:13,360
You're listening to this, like soil is tricky.

359
00:21:13,360 --> 00:21:18,760
Like you have to really watch for diseases in soil.

360
00:21:18,760 --> 00:21:19,760
Yeah.

361
00:21:19,760 --> 00:21:25,400
Like anything that, working with fermentations, anything that feels dangerous, make sure you

362
00:21:25,400 --> 00:21:27,680
know what you're doing before doing it.

363
00:21:27,680 --> 00:21:33,160
I've seen so many people like applying like bullshit techniques and calling them fermentation.

364
00:21:33,160 --> 00:21:38,960
You know, like, I mean, like, do your homework.

365
00:21:38,960 --> 00:21:40,560
Today is so easy to learn anything.

366
00:21:40,560 --> 00:21:47,800
Just watch some experts doing it and before trying new things, imitate them.

367
00:21:47,800 --> 00:21:52,880
I've even seen like, you know, like I was in this talk where there was Ramon Perise,

368
00:21:52,880 --> 00:21:59,480
who was one of the creators of Vugaritz and who, it was so funny, like on his LinkedIn

369
00:21:59,480 --> 00:22:05,800
profile at some point, he was, he described himself as a fermentation Gandalf.

370
00:22:05,800 --> 00:22:12,800
And it was like this, this round table where there was also like a microbiologist and the

371
00:22:12,800 --> 00:22:17,000
microbiologist was actually challenging him on things like, and you're doing this, like

372
00:22:17,000 --> 00:22:18,000
this, like that.

373
00:22:18,000 --> 00:22:19,000
Oh, okay.

374
00:22:19,000 --> 00:22:22,120
But that's like very dangerous doing it like that.

375
00:22:22,120 --> 00:22:27,880
You know, like even like such an expert guy could be challenged by another more, with

376
00:22:27,880 --> 00:22:32,600
a more scientific profile expert, you know, like you really need to know what you're doing.

377
00:22:32,600 --> 00:22:33,600
Absolutely.

378
00:22:33,600 --> 00:22:34,600
You need to be careful.

379
00:22:34,600 --> 00:22:37,000
You really need to be careful with stuff like this, you know.

380
00:22:37,000 --> 00:22:41,080
Food in general, you know, you have a lot of responsibility.

381
00:22:41,080 --> 00:22:47,360
You have to, people are a little bit reckless sometimes, you know, also with cross contamination

382
00:22:47,360 --> 00:22:55,560
and seafood and stock rotation and, you know, adding, you know what I hate adding like old

383
00:22:55,560 --> 00:22:59,360
batches of something into a new batch, you know, just kind of like, oh, I have a, like

384
00:22:59,360 --> 00:23:02,320
a gazpacho for example, you know, oh, I made a new batch of gazpacho.

385
00:23:02,320 --> 00:23:03,600
I only have like a teaspoon left.

386
00:23:03,600 --> 00:23:04,600
I'm going to put it in.

387
00:23:04,600 --> 00:23:06,200
It's like, no, no, don't do that.

388
00:23:06,200 --> 00:23:07,200
Yeah, man.

389
00:23:07,200 --> 00:23:08,200
Don't do this.

390
00:23:08,200 --> 00:23:09,200
You will continue doing this.

391
00:23:09,200 --> 00:23:12,960
And sometimes, and suddenly you'll have a gazpacho with bacteria that are four weeks

392
00:23:12,960 --> 00:23:15,880
old and you can really, you can really kill somebody.

393
00:23:15,880 --> 00:23:17,840
There is this place that I really like.

394
00:23:17,840 --> 00:23:24,120
I really like this place and I go very frequently here in San Sebastian and it has happened to

395
00:23:24,120 --> 00:23:25,120
me twice.

396
00:23:25,120 --> 00:23:31,680
I actually know all the head chefs, so I wrote him an SMS, like a voice message, but it happened

397
00:23:31,680 --> 00:23:35,800
to me twice that I went there and then Saladilla Rosa was acid.

398
00:23:35,800 --> 00:23:37,680
Oh my gosh.

399
00:23:37,680 --> 00:23:43,240
Acid and, and you know, like that you would feel this activity in your tongue, you know,

400
00:23:43,240 --> 00:23:44,240
like coops.

401
00:23:44,240 --> 00:23:45,240
Oh, that's horrible.

402
00:23:45,240 --> 00:23:53,480
And dude, like, first of all, taste everything before sending it to a table.

403
00:23:53,480 --> 00:23:59,000
And you know, like if the salad has been there for, I don't know how long, at least five

404
00:23:59,000 --> 00:24:02,360
days you need to get that effect.

405
00:24:02,360 --> 00:24:04,080
Use a fresh one and throw it away.

406
00:24:04,080 --> 00:24:05,600
You know, it's not your money.

407
00:24:05,600 --> 00:24:06,600
Yeah, exactly.

408
00:24:06,600 --> 00:24:11,960
It's, and like, honestly, you could really kill somebody, you know, like you need to,

409
00:24:11,960 --> 00:24:16,800
as much as like, you know, this hygiene and, you know, as much as allergies piss people

410
00:24:16,800 --> 00:24:19,200
off, you have to take it seriously, man.

411
00:24:19,200 --> 00:24:23,600
Don't argue with people if they actually have a, have a phenyl allergy or not, or if that

412
00:24:23,600 --> 00:24:27,200
exists or whatever, you know, just take it as it is, you know, deal with it because you

413
00:24:27,200 --> 00:24:31,600
have a responsibility and you can really kill people.

414
00:24:31,600 --> 00:24:38,360
So, and then I have this comment from your friend, Kevin, and he says, we got to do the

415
00:24:38,360 --> 00:24:43,720
chef draft, choose your poissonier, pâtissier, et cetera.

416
00:24:43,720 --> 00:24:44,720
What does he mean?

417
00:24:44,720 --> 00:24:45,720
Do you know what he means?

418
00:24:45,720 --> 00:24:48,240
I think he means choose your section.

419
00:24:48,240 --> 00:24:49,240
No, maybe.

420
00:24:49,240 --> 00:24:54,480
I think he means like building like a team of, like a dream team of chefs.

421
00:24:54,480 --> 00:24:55,800
Oh, that's what he means.

422
00:24:55,800 --> 00:24:56,800
Oh, fuck yeah.

423
00:24:56,800 --> 00:24:57,800
Oh, damn.

424
00:24:57,800 --> 00:24:58,800
Yeah.

425
00:24:58,800 --> 00:24:59,800
Oh my God.

426
00:24:59,800 --> 00:25:00,800
Ooh, that's difficult.

427
00:25:00,800 --> 00:25:09,680
I don't feel ready to, I don't feel ready to give this answer yet.

428
00:25:09,680 --> 00:25:10,680
Yeah.

429
00:25:10,680 --> 00:25:11,680
I also don't feel ready.

430
00:25:11,680 --> 00:25:13,680
I need to, I need to think about it.

431
00:25:13,680 --> 00:25:16,560
I really need to think about it.

432
00:25:16,560 --> 00:25:21,560
I've worked with too many amazing chefs that it's, yeah.

433
00:25:21,560 --> 00:25:22,560
Yeah.

434
00:25:22,560 --> 00:25:24,120
Let's leave that for homework.

435
00:25:24,120 --> 00:25:27,040
Let's leave that and we do it at the beginning of the next episode.

436
00:25:27,040 --> 00:25:28,280
Is that an amazing question, Kevin?

437
00:25:28,280 --> 00:25:29,600
Really, really good question.

438
00:25:29,600 --> 00:25:31,640
I've never played this game before.

439
00:25:31,640 --> 00:25:32,640
Yeah.

440
00:25:32,640 --> 00:25:36,320
Let's think about it and do it in the beginning of next episode.

441
00:25:36,320 --> 00:25:37,320
Yeah.

442
00:25:37,320 --> 00:25:43,360
That's it for this week's episode of Potluck Food Talks.

443
00:25:43,360 --> 00:25:47,200
If you like what we're doing, make sure to subscribe to the podcast so you never miss

444
00:25:47,200 --> 00:25:48,480
an episode.

445
00:25:48,480 --> 00:25:52,480
You can also find us on Instagram and TikTok as Potluck Food Talks.

446
00:25:52,480 --> 00:25:53,800
The show airs every Monday.