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Where is Felipe?

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Phil? Phil? Phil?

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Ben?

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What the fuck are you doing?

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What?

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Hi everyone, welcome to Potluck Food Talks.

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I'm here with Phil aka Burned Toast Walther

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and I'm Eric. Today we're going to talk about the bear season 3.

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Am I late to the party again? I think this time I'm not late.

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Nah, come on.

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I still arrived at the party.

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I mean, yeah.

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You know what it is like? A party has been going on for 3 hours

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and you arrive at hour number 3, you see how drunk everybody is

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and you try to get as quickly on their level as possible.

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And now you're hammered.

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So, yeah. How did you enjoy the third season?

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What happened in season 3? Like nothing happened, right?

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What did happen, honestly? I mean, the restaurant ever closed, right?

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So there was that whole thing, there was like some flashbacks of Karmie's cooking life.

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I mean, it starts with the last episode, right?

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From the season 2, which was an amazing episode by the way.

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Like the one where he stags in the fridge and goes crazy and service goes to hell.

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Oh yes, yeah. That was a great episode, yes.

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Yeah, and he dumps his girlfriend because he's like a fucking maniac.

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And then the first episode of season 3 is where he decides,

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which that's funny because I think that's pretty realistic, right?

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Like this chef that says, I want to get a star, no matter what.

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Yes, absolutely.

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And you know, like his business partner comes and says,

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but you said that fuck stars and now you're obsessed with stars.

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I've seen that a million times.

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I've been there myself a million times. I feel like, fuck it.

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Oh God, I really want it. I still don't have it. You know what, I don't need it.

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Exactly, if you don't have it, you are like cool about it.

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Like stars are not that important, blah, blah, blah.

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But when you get one.

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Exactly.

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You're like, fuck.

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But then one thing happens that I found so unrealistic.

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I don't know how you feel about this because I think it's quite interesting

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because we often have very opposites opinions about this.

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So he breaks up with his girlfriend and he goes all manic and he's like,

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okay, well, what feels like I'm just going to concentrate on this.

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I'm just going to make this restaurant work.

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I'm going to make it as good as possible. He gets obsessed, right?

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You see these scenes where he focuses on these little details.

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And I've been there, you know, I've been there where you step into a space

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and you feel like you're so obsessed with everything that's going on

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and you see these tiny details and you're kind of like, why does nobody see this?

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Right? Like a smudge on a wall and you're like, what the fuck, you know?

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Yeah. And re-fire and repeat and throwing dishes to the garbage all the time

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because they're not perfect with this R&D.

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Yeah.

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And this idea of writing the whole menu fresh every day and all this kind of thing.

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That's exactly what I was going to ask you.

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That's exactly what I was going to ask you.

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I watched that, that he was like, yeah, new menu every day.

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I'm like, that is the most ridiculous thing I've ever heard.

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No chef would ever do that.

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I think French Laundry does that actually.

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I mean, of course there are classics.

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Well, or at least they used to because I, you know, I'm a big fan of Thomas Keller.

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I've read his book many times and on his interviews and everything.

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And I've read many times that they, at least they used to work like that.

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Yeah. Yeah. I mean, I can kind of see it there when you do like small changes, you know,

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but it makes zero sense.

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Absolutely. Because like to make an outstanding dish, you need to perfection it.

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Yeah.

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You know, like find a sweet spot for everything.

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You need to work on it.

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And try it many times and try different versions until you have the right one.

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And it's impossible to do that in one day.

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It doesn't make any sense.

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Yeah. You have to be a genius to make a dish.

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And that is more than like meat mash and sauce, right?

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Like if you have a dish with unusual components that is very fine and complex.

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You know, once you're a decent chef, you know, you're probably going to make the first try.

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And it's going to be like, it's not going to be bad.

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Right. And I mean, we talked about that in the last episode.

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We also talked about season two where I was like, you know,

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that doesn't happen to halfway experienced chefs that they cook something and they try it.

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And they're like, oh, this is disgusting.

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Spit it out, throw it in the bin.

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Yeah. That just doesn't happen.

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But to really get it, to really nail it, it seems such a shame also to come up with something

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and just like bin it straight away, you know.

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And it's so like it's also not from a sustainability point of view, right?

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In many aspects, but also for your staff, because a chef like Karmie

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surely knows that this is not an ego show, right?

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That your team needs to be on the same level as you every day

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and that everybody needs to work together.

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Because Karmie himself, he can't get his stuff.

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That doesn't work like that.

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No matter how good he is, his team needs to function, you know, and deliver every day.

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And you are purposely putting a team into shit every single day.

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Every single day.

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Yeah. But I mean, that also happens a lot in restaurants.

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I mean, I've seen this movie many times, like this chef that becomes obsessed

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and then he starts having ideas that are kind of irrational.

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And he drowns the whole team into his vortex of craziness.

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And yeah, they all have to get along and there is no discussion, you know.

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The only discussion is why are you not saying yes chef?

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Sorry, sorry, sorry to interject, but you know what happened to me the other day.

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You know what happened to me on Saturday.

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I had a, I'm sorry, I just have to quickly throw this in because

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I just love how you just said that.

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That like, it's kind of like, why is there discussion?

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The only thing that you know, you should say is yes chef.

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I had a part-time waitress who helps out like once every two months, right?

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And I gave her two desserts and I was like, can you please send this to this and this table?

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And she was like, oh, but they're still getting something else.

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I'm like, yeah, I know, but can you take this first?

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And she was like, but this isn't everything that they ordered.

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And I was like, look, please, can you just take this and then you get the rest afterwards?

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You only have two hands.

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And she looks at me and she's like, no.

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And my apprentice who was working service with me, he like, he was doing, he was plating and he looked up and he was like, did she just say no?

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And I was like, what do you mean?

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No.

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She's like, yeah, I'm not going to do it.

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I was like, okay, thank you.

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Bye.

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See you later.

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I've never seen something like that.

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No, me neither.

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It was like, it was comical.

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Cause I was like, what do you mean?

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No.

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She's like, no, I'm not doing it.

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I was like, okay, put the plates down.

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See you later.

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Anyway.

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That's very funny.

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Yeah.

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And well, other things that happened and well, I love how in this season you start to really get to see the dynamics of a restaurant, you know, like back of house, front of house, how the dining room works, how the kitchen dynamic teams works.

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Also the, the hierarchy dynamics of the chef, especially the conflicts between head chef and head waiter, you know, like car me and reaching out, getting their shit out all the time.

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Honestly, man, if you, if you ever as a chef been in a situation like that, where you just have constant beef with the guy in charge of front of house, it's the worst.

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It is the worst.

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It is so stupid.

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Nobody needs it.

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And like, also I liked, I liked the aspects where like they ridiculed restaurant culture a little bit.

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Like for example, it felt like that to me anyway, where like some of the dishes they're like, nobody would serve dishes like that.

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Right.

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It's like the, the mirepoix broth, you know, it's like, well, what the fuck is that?

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Ah, yeah.

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That's also very funny that you told me during season one that the dishes are like really shitty.

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Yeah.

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I mean, I talked about that on season two, but I really noticed when I saw season two, like, what is this?

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What the fuck is this?

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What's going on?

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Like, yeah, this super, super advanced dish and it's like a fucking cube of gelatin, you know, it's hilarious.

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Yeah, exactly.

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It's like, yeah, you have the hazelnut oil, you have this and you have that and you're like, well, what is going on?

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It looks like somebody is, okay, I'm not going to say it now.

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It's just going to make BCC Joe.

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So it looks like some very ill-advised, very young chef has made, but I kind of like how they weren't taking it so seriously.

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Like, for example, when Matty Matheson, who is an absolute treasure, by the way, brings out the broth and he says to the, to the guy.

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That's so funny.

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So funny.

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And he says to them, he's like, this is a broth from chef Carmi's mind and I'm going to pour it in front of you.

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Thank you very much.

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He brings it back.

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And I was like, that's so good.

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You know, like the saying from chef Carmi's mind.

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These kind of things actually happen in real restaurants.

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You know, like these kind of nonsensical situations where you, you're like, what did you just happen?

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You know, what is going on?

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Yeah.

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Well, we talk about Thomas Keller and I really thought a lot about when we were in Copenhagen and, and Sander told us like this.

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Evil chef that haunts Carmi, the one that is really like, you motherfucker.

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You're nothing that talks to him like that while he's on the path.

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Sander said that this chef is inspired on Thomas Keller, that he read that on some kind of reliable source.

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What are your thoughts on that?

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I don't believe it.

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First of all, also because I think it's crazy that Thomas Keller is in the show and that this chef is meant to be Thomas Keller.

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That's a double whammy.

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Not like inspired or based on?

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I don't, I don't believe so because like none of that screams Thomas Keller to me.

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Like the fact that Thomas Keller surely has psychopathic tendencies, like as many driven chefs have.

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Sure.

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Like I don't want to, I don't want to challenge that.

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I mean, like if, if you take away like the, the personal curses, you know, like the motherfucker, you piece of shit.

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If you take that away and you leave like, you know, I can really picture him like, you know, this, because I've seen this, how to say this method many times where a chef is at the pass plating and the head chef is like whispering in his ear, adding pressure and pressure and pressure.

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I've seen that many times and in many different restaurants.

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And I guess that's some kind of old French tradition.

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And that I can picture him.

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And there is also another thing where he tells car me like, do the dish again and subtract and do it again.

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And then he said, and you know what?

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Remember this dish when we bring it out, I'm going to say it's mine.

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That actually is something I read from life on the line from Grant Akats.

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His biography where he worked at French laundry.

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That's actually something Thomas Keller told him from one of his dishes, like a, a melon something dish that Grant Akats developed while in French laundry.

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And I mean, like, like it inspiring a character on a real person doesn't mean that that is the real person.

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It means you take features from that person and then you do your own thing.

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You know?

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Yeah.

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I get almost that and I don't disagree with any of it.

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I still feel like because of the way that this character is portrayed and that the kitchen is portrayed and stuff, I could see it being more close to other chefs.

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You know, like I could see it being Daniel Humm, for example, it being New York and this clean kitchen and stuff like that.

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You know, I could see that more, you know, I can see it be more Jean Georges or something like that.

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Yeah.

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Yeah.

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But you know, who knows?

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I mean, we all have seen, you know, and experienced firsthand chef's that in front of the camera, very lovely, but behind the camera, absolute psychopaths.

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And that's fucked up, man.

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That's so complicated because you see this chef that exactly they look like puppies when they're talking on the camera.

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You're like, oh, so nice.

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And then this fucking maniacs.

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Yeah.

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By the way, what are your thoughts on?

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Because that's again, something I've seen more than once.

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I won't say a million times, but a couple of times when Karmie confronts this chef in the last episode.

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Oh, I thought it was a bit cringy.

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Honestly, I was really looking forward to that scene because I saw a snippet of it and I thought that the idea was cool.

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I thought that the acting was a little bit off, especially from the other guy, because he was like being really weird.

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But I what I liked about it is that he just didn't give a fuck. You know, he was like, I don't give a fuck about you.

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You know, I thought it was really like on brand.

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He didn't even remember his name.

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You know, okay.

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Yeah, I think he did that on purpose, though.

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Like it seemed like, you know, you know, you can't tell me that he doesn't remember the name of one of his head shafts.

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You know, that's impossible.

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But yeah, you know, I mean, this kind of thing where because Karmie is really obsessing over it and he's like traumatized and stuff.

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I mean, I remember feeling like that, you know, I mean, this is not far from the truth.

226
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What he explains to sort of like that, he's like, man, I have ulcers and, you know, like I have like panic attacks and stuff like that.

227
00:14:18,000 --> 00:14:26,000
I mean, I still to this day, sometimes I get so stressed that I get like nervous ticks, you know, because it is it is very stressful.

228
00:14:26,000 --> 00:14:31,000
Especially if you have somebody next to you. I mean, I don't have anybody next to me going like you fucking piece of shit do this.

229
00:14:31,000 --> 00:14:39,000
You know, like I just give myself pressure and have like other things that are pressuring me, but I don't have somebody threatening me.

230
00:14:39,000 --> 00:14:42,000
You know, but still, it's very hard. It's very tough.

231
00:14:42,000 --> 00:14:50,000
And it's very difficult, I think, to imagine being in a situation like that if you haven't experienced it firsthand, because it's very, very surreal.

232
00:14:50,000 --> 00:14:52,000
I mean, we've both been in situations like this.

233
00:14:52,000 --> 00:15:01,000
I don't know how you feel about that, but if I remember, like if I remember times like that, it seems like a very far away reality.

234
00:15:01,000 --> 00:15:08,000
Yeah, same, same, same. And it's something I for sure would not tolerate at this time in my life, you know, like not at all.

235
00:15:08,000 --> 00:15:09,000
No, of course.

236
00:15:09,000 --> 00:15:19,000
Have you seen like or have you yourself approached a chef to tell him to fuck off like afterwards or these kind of things?

237
00:15:19,000 --> 00:15:27,000
Oh, like that? No, I mean, I have told him to fuck off, but not like that.

238
00:15:27,000 --> 00:15:32,000
Nobody's ever. Nobody's traumatized me like that, that I wanted to seek them out.

239
00:15:32,000 --> 00:15:37,000
You remember this chef we talk about here, the one with the stuffed pasta?

240
00:15:37,000 --> 00:15:38,000
Oh, yes.

241
00:15:38,000 --> 00:15:41,000
And one of the line episodes that that character.

242
00:15:41,000 --> 00:15:48,000
Well, this guy, when he finished working at that restaurant, there was like, I don't know if it was his sous chef or something.

243
00:15:48,000 --> 00:15:51,000
They were doing like this far well dinner for him.

244
00:15:51,000 --> 00:15:56,000
His girlfriend was there, like all of the staff, everybody.

245
00:15:56,000 --> 00:16:03,000
And suddenly in the middle of the dinner, the sous chef starts like, you know, like at the beginning, nobody was understanding what was going on.

246
00:16:03,000 --> 00:16:09,000
And suddenly everybody turns and sees this guy was screaming at him from the other side of the table out of nowhere.

247
00:16:09,000 --> 00:16:16,000
Like, you fucking fuck. You don't know how to cook. You don't know how to manage. You don't know shit. You cook like shit.

248
00:16:16,000 --> 00:16:19,000
You're shit.

249
00:16:19,000 --> 00:16:20,000
Wow.

250
00:16:20,000 --> 00:16:28,000
And everybody was like quiet and OK, music louder shots of tequila and party goes on.

251
00:16:28,000 --> 00:16:32,000
I mean, he's leaving already, you know, but I can.

252
00:16:32,000 --> 00:16:36,000
But then again, I remember this guy like more than I should really.

253
00:16:36,000 --> 00:16:38,000
I didn't spend a lot of time there.

254
00:16:38,000 --> 00:16:42,000
He was like he had this way of just being a huge asshole.

255
00:16:42,000 --> 00:16:43,000
Right.

256
00:16:43,000 --> 00:16:47,000
He was his brother. Yeah, man. Like for free for no reason.

257
00:16:47,000 --> 00:16:49,000
Yeah. For absolutely no reason.

258
00:16:49,000 --> 00:16:51,000
Yeah. Hey, but that is a sign of inexperience.

259
00:16:51,000 --> 00:16:54,000
Don't also. Yeah, absolutely.

260
00:16:54,000 --> 00:16:55,000
Yeah. All right.

261
00:16:55,000 --> 00:16:59,000
Anyway, so I thought it was kind of cool.

262
00:16:59,000 --> 00:17:07,000
You know what I thought was kind of cool is because we see Chef Terry, the head chef of ever, which I mean, kind of reminds me of 11 Madison Park.

263
00:17:07,000 --> 00:17:09,000
Right. For me anyway.

264
00:17:09,000 --> 00:17:16,000
Well, you remember we were arguing if it was 11 Madison Park or Alinea or Perse or I don't know.

265
00:17:16,000 --> 00:17:19,000
Yeah. Well, this restaurant ever really exists.

266
00:17:19,000 --> 00:17:22,000
I just said the chef is Curtis Duffy.

267
00:17:22,000 --> 00:17:25,000
It's a three star restaurant in Chicago. No. Yeah.

268
00:17:25,000 --> 00:17:27,000
What? Curtis Duffy.

269
00:17:27,000 --> 00:17:29,000
He appears in the last episode. Yeah.

270
00:17:29,000 --> 00:17:31,000
There is a documentary about him on Netflix.

271
00:17:31,000 --> 00:17:37,000
This guy had like a fucked up life like his dad killed himself in front of him.

272
00:17:37,000 --> 00:17:40,000
Oh my God. I know this guy. Yeah.

273
00:17:40,000 --> 00:17:43,000
Yeah. That's his restaurant.

274
00:17:43,000 --> 00:17:45,000
Yeah. Oh, wow.

275
00:17:45,000 --> 00:17:49,000
Well, he also had like he had like a crazy story with his previous restaurant.

276
00:17:49,000 --> 00:17:51,000
He had a three star restaurant and yes.

277
00:17:51,000 --> 00:17:53,000
And the owners fucked him.

278
00:17:53,000 --> 00:17:59,000
They didn't allow him to cook for the next five years in Chicago for disclosure reason.

279
00:17:59,000 --> 00:18:02,000
It was like a real crazy situation. Horrible.

280
00:18:02,000 --> 00:18:05,000
I think Grace was his previous restaurant. Grace.

281
00:18:05,000 --> 00:18:09,000
Exactly. There was a documentary about about him opening it.

282
00:18:09,000 --> 00:18:11,000
I remember watching it. Yeah, exactly.

283
00:18:11,000 --> 00:18:19,000
And also him trying to to visit Charlie Trotter's where he worked and he got kicked out.

284
00:18:19,000 --> 00:18:22,000
Yes. He didn't get let in. Yeah. Yes. Exactly.

285
00:18:22,000 --> 00:18:27,000
And he just wants to go like have dinner and Charlie Trotter is like, what the fuck are you doing here?

286
00:18:27,000 --> 00:18:30,000
And he was like, really, really, chef. You got to be like this.

287
00:18:30,000 --> 00:18:33,000
And Charlie Trotter was like, I'm absolutely good.

288
00:18:33,000 --> 00:18:36,000
I'm from right here right now. Motherfucker.

289
00:18:36,000 --> 00:18:39,000
I mean, that that's also like a crazy character.

290
00:18:39,000 --> 00:18:44,000
Charlie Trotters. I mean, that guy like he was like self-taught.

291
00:18:44,000 --> 00:18:47,000
He never worked like in any great restaurant.

292
00:18:47,000 --> 00:18:52,000
And in the 90s, at least for a while, he had the best restaurant in the world.

293
00:18:52,000 --> 00:18:56,000
No discussion about it. Like Charlie Trotter was highly influential.

294
00:18:56,000 --> 00:19:03,000
You saw that Granacats is doing a next dinner on Charlie Trotters.

295
00:19:03,000 --> 00:19:06,000
Oh, I did not. That has to be incredibly interesting.

296
00:19:06,000 --> 00:19:09,000
I did not. But that's that's really cool. Yeah.

297
00:19:09,000 --> 00:19:10,000
That's really, really cool.

298
00:19:10,000 --> 00:19:15,000
Because he he himself also had like really strong experiences working on Charlie Trotters.

299
00:19:15,000 --> 00:19:18,000
He tells that in his book on the line.

300
00:19:18,000 --> 00:19:24,000
Crazy stories. You know, he would make things like if you would walk into his office, you had to to take your shoes off.

301
00:19:24,000 --> 00:19:30,000
You know, this kind of mindfuck things just to establish a hierarchy, you know, like just to.

302
00:19:30,000 --> 00:19:33,000
And that that's the way he would run his whole business.

303
00:19:33,000 --> 00:19:38,000
But I mean, like not a fan of that. No, no, no, not at all.

304
00:19:38,000 --> 00:19:41,000
Like I mean, the guy was a monster and everybody agrees on that.

305
00:19:41,000 --> 00:19:44,000
But at the same time, I think his cooking was amazing.

306
00:19:44,000 --> 00:19:47,000
Like his cookbooks are super cool.

307
00:19:47,000 --> 00:19:51,000
And also his books on on service and this kind of things.

308
00:19:51,000 --> 00:19:56,000
I remember having really enjoying reading them later.

309
00:19:56,000 --> 00:20:01,000
I found out that exactly that this guy was like a big asshole, you know.

310
00:20:01,000 --> 00:20:04,000
Yeah, I've actually never read any of his cookbooks or books.

311
00:20:04,000 --> 00:20:12,000
I've heard that his like his books, I think you told me also the other day when we were in Copenhagen that they're really worth reading.

312
00:20:12,000 --> 00:20:15,000
It's like excellence in hospitality or something like that. No.

313
00:20:15,000 --> 00:20:16,000
Yeah. Lessons in X.

314
00:20:16,000 --> 00:20:22,000
He had three books, Lessons in Excellence, Lessons in Service and Lessons in Wine Service.

315
00:20:22,000 --> 00:20:25,000
Oh, yeah. I the last one I didn't read, but the other two are really good.

316
00:20:25,000 --> 00:20:27,000
Yeah. Yeah. I heard it's really worthwhile reading.

317
00:20:27,000 --> 00:20:29,000
I've never actually looked at any of his cookbooks.

318
00:20:29,000 --> 00:20:35,000
I mean, nowadays, I mean, it's still nice cooking, but this was the nineties.

319
00:20:35,000 --> 00:20:36,000
Of course. Of course.

320
00:20:36,000 --> 00:20:40,000
Complete different world, complete different context.

321
00:20:40,000 --> 00:20:41,000
Yeah, absolutely.

322
00:20:41,000 --> 00:20:47,000
He was already doing like vegetable tasting menus back then, you know, like really ahead of his time.

323
00:20:47,000 --> 00:20:50,000
Yeah, you know, like, I mean, that's a thing.

324
00:20:50,000 --> 00:20:54,000
It's like worth looking at these sorts of things with like a different sort of lens.

325
00:20:54,000 --> 00:21:02,000
There's this really great Instagram page is called Don't Read Before Eating, like the Anthony Bourdain article.

326
00:21:02,000 --> 00:21:09,000
And they post a lot of cool old videos like cooking videos of like different stuff.

327
00:21:09,000 --> 00:21:16,000
And there was the other day a video of Paul Lebron cooking and this guy Paul Lebron.

328
00:21:16,000 --> 00:21:26,000
I was always like, oh, my God, he's so cringy, you know, like we talks like his whole character with like the messy hands, like the Jackson Pollock analogies all the time.

329
00:21:26,000 --> 00:21:33,000
And like, he just, you know, he just like masturbates looking at himself in the mirror vicious viciously.

330
00:21:33,000 --> 00:21:41,000
But yeah, he just fucking loves himself, you know, but I saw him cooking something.

331
00:21:41,000 --> 00:21:46,000
And even though it was like very like, it's obviously very out of date, but you could see sort of like details.

332
00:21:46,000 --> 00:21:48,000
We were like, ah, I see.

333
00:21:48,000 --> 00:21:53,000
This guy can also really cook, you know, but we're getting really off track here.

334
00:21:53,000 --> 00:21:54,000
Yeah, really.

335
00:21:54,000 --> 00:21:55,000
Like, but you know why?

336
00:21:55,000 --> 00:21:57,000
Because season three sucks.

337
00:21:57,000 --> 00:21:59,000
Nothing fucking happens in the whole season.

338
00:21:59,000 --> 00:22:08,000
You know, like it's kind of this always is stuffing season that you see in series like, ah, the show is going really well.

339
00:22:08,000 --> 00:22:09,000
We're having like a good audience.

340
00:22:09,000 --> 00:22:12,000
So let's make a boring season just to stretch it out.

341
00:22:12,000 --> 00:22:15,000
You know, like let's make a whole episode about birth.

342
00:22:15,000 --> 00:22:18,000
Let's make a whole episode about nothing interesting.

343
00:22:18,000 --> 00:22:25,000
You know, like, and I say, Jesus, you know, oh, my God, did you just say let's make a whole episode about birth?

344
00:22:25,000 --> 00:22:32,000
That is one of the things I hate the most in film and like in movie and series making ever.

345
00:22:32,000 --> 00:22:34,000
Man, just get rid of birth scenes.

346
00:22:34,000 --> 00:22:37,000
Birth scenes are way too long.

347
00:22:37,000 --> 00:22:46,000
No, honestly, look, the giving birth is one of the most beautiful and amazing processes of humankind, of human nature.

348
00:22:46,000 --> 00:22:57,000
You know, if you feel lucky enough to have been present during a birth, it is honestly one of the craziest, most emotional things I've ever experienced.

349
00:22:57,000 --> 00:22:59,000
And I've been awestruck ever since.

350
00:22:59,000 --> 00:23:00,000
Right.

351
00:23:00,000 --> 00:23:03,000
But what I don't need is sitting in front of a screen.

352
00:23:03,000 --> 00:23:05,000
And what is a birth scene?

353
00:23:05,000 --> 00:23:14,000
It's basically just a woman screaming in your ears for a way too long time, way too long of a time.

354
00:23:14,000 --> 00:23:15,000
You know, it's like, I get it.

355
00:23:15,000 --> 00:23:17,000
I get it. She's suffering.

356
00:23:17,000 --> 00:23:19,000
There's a human coming out of her.

357
00:23:19,000 --> 00:23:20,000
Cut it in half.

358
00:23:20,000 --> 00:23:21,000
Cut the time in half.

359
00:23:21,000 --> 00:23:22,000
We don't need to see this.

360
00:23:22,000 --> 00:23:23,000
This is not a good time.

361
00:23:23,000 --> 00:23:24,000
Cut her in half.

362
00:23:24,000 --> 00:23:25,000
Cut her in half.

363
00:23:25,000 --> 00:23:30,000
Cut the scene in half.

364
00:23:30,000 --> 00:23:32,000
Just cut the scene in half, man.

365
00:23:32,000 --> 00:23:33,000
It's enough.

366
00:23:33,000 --> 00:23:34,000
Yeah, what was he going to say?

367
00:23:34,000 --> 00:23:37,000
Sorry, I got so angry about birth scenes that I...

368
00:23:37,000 --> 00:23:41,000
Yeah, also something that I've seen a million times is this.

369
00:23:41,000 --> 00:23:51,000
Well, the accountant starts to dig into the restaurant and ask questions and try to shorten here.

370
00:23:51,000 --> 00:23:55,000
Do that there, you know, like, why are you using micro greens?

371
00:23:55,000 --> 00:23:57,000
What the fuck is Orwellian butter?

372
00:23:57,000 --> 00:23:59,000
A pastry chef, can we get rid of him?

373
00:23:59,000 --> 00:24:01,000
You know, like this kind of mindset.

374
00:24:01,000 --> 00:24:02,000
Oh my God.

375
00:24:02,000 --> 00:24:04,000
That made me so angry, honestly.

376
00:24:04,000 --> 00:24:07,000
Or is it, we pay him so much, blah, blah, blah.

377
00:24:07,000 --> 00:24:11,000
Like the, okay, the Orwellian butter, that's like really stupid, you know.

378
00:24:11,000 --> 00:24:19,000
That was kind of like, that is kind of also sort of like, if that's the way that it's run, it's like, yeah, sorry.

379
00:24:19,000 --> 00:24:24,000
Like, what was it like $11,000 for butter from Vermont, you know?

380
00:24:24,000 --> 00:24:29,000
And I was like, man, that's, I mean, that's ridiculous, honestly.

381
00:24:29,000 --> 00:24:31,000
That's dystopian.

382
00:24:31,000 --> 00:24:33,000
Yeah, it's dystopian.

383
00:24:33,000 --> 00:24:40,000
And like nobody would do that, especially if they're in that situation, like you would keep it tight, you know what I'm saying?

384
00:24:40,000 --> 00:24:45,000
But yeah, like also with the spoons, there's always like spoons missing.

385
00:24:45,000 --> 00:24:49,000
It's like, get all the spoons, get all the spoons that you can find.

386
00:24:49,000 --> 00:24:50,000
I thought that was really funny.

387
00:24:50,000 --> 00:24:52,000
It's relatable for people who open restaurants before.

388
00:24:52,000 --> 00:24:57,000
This is like, you see, you think you buy like, you buy 50 spoons for the kitchen, you think it's going to be enough.

389
00:24:57,000 --> 00:24:59,000
It's like, ah, think again.

390
00:24:59,000 --> 00:25:04,000
I have to, I can't finish this episode without having to ask you about your opinion on Sydney.

391
00:25:04,000 --> 00:25:05,000
I don't know.

392
00:25:05,000 --> 00:25:17,000
Like I would say the same as last season where I say, like, I think she plays like an important role on telling Carmie the stuff that no one else tells him.

393
00:25:17,000 --> 00:25:19,000
And I think that's important.

394
00:25:19,000 --> 00:25:26,000
I don't judge her for thinking about an opportunity to get to a different restaurant.

395
00:25:26,000 --> 00:25:34,000
The ending of the series also, it's everything is open ended, you know, like you don't know if the review was good or bad.

396
00:25:34,000 --> 00:25:37,000
You don't know if Sydney is going to take that job or not.

397
00:25:37,000 --> 00:25:38,000
I hated that by the way.

398
00:25:38,000 --> 00:25:39,000
What exactly?

399
00:25:39,000 --> 00:25:41,000
That you don't know what the review was.

400
00:25:41,000 --> 00:25:43,000
I was like, fuck you guys.

401
00:25:43,000 --> 00:25:44,000
Yeah.

402
00:25:44,000 --> 00:25:47,000
I mean, I expected, you know, because there are two options.

403
00:25:47,000 --> 00:25:48,000
The review was good or bad.

404
00:25:48,000 --> 00:25:57,000
If it was bad, then everything like the series will be about a struggle to, you know, to survive with low budget and everything.

405
00:25:57,000 --> 00:26:04,000
If the review is good, it will be the story of a celebrity chef who travels all over the world and has like different types of problems, you know.

406
00:26:04,000 --> 00:26:13,000
And I don't know why I expected to be option two, because otherwise it would show directly that the review was bad.

407
00:26:13,000 --> 00:26:18,000
And otherwise it would show directly that Sydney took the job.

408
00:26:18,000 --> 00:26:19,000
But that's my opinion.

409
00:26:19,000 --> 00:26:20,000
Yeah.

410
00:26:20,000 --> 00:26:21,000
What?

411
00:26:21,000 --> 00:26:22,000
Yeah.

412
00:26:22,000 --> 00:26:23,000
Yeah, for sure.

413
00:26:23,000 --> 00:26:27,000
I mean, for me, it's like really bothered me that she was kind of like so torn because like, yeah, sure.

414
00:26:27,000 --> 00:26:29,000
There's difficulties and stuff like that.

415
00:26:29,000 --> 00:26:33,000
But also I don't think that she really deserves anything that she's getting given.

416
00:26:33,000 --> 00:26:42,000
Like she had like two jobs before becoming a head chef and potential co-owner of a new restaurant opening.

417
00:26:42,000 --> 00:26:47,000
You know, it's kind of and she's like, you know, just walking around like she deserves the world and I don't get it.

418
00:26:47,000 --> 00:26:51,000
You know, it's kind of like, well, you know, car me the Hermes restaurant is car me money.

419
00:26:51,000 --> 00:26:57,000
It's car me reputation and that and like, I don't know, it's a difficult question.

420
00:26:57,000 --> 00:27:01,000
But one thing that also really bothered me is the uncle Jimmy.

421
00:27:01,000 --> 00:27:02,000
Is it Jimmy?

422
00:27:02,000 --> 00:27:04,000
You know, the uncle Cicero.

423
00:27:04,000 --> 00:27:05,000
Oh, yeah, Cicero.

424
00:27:05,000 --> 00:27:12,000
Because on one side, he's like, hey, I'm going to do this with you, but it needs to work out, which is fair enough.

425
00:27:12,000 --> 00:27:13,000
Right.

426
00:27:13,000 --> 00:27:17,000
But then suddenly he turns around and he gives them these weird ultimatums.

427
00:27:17,000 --> 00:27:19,000
You know, and it happened in season two already.

428
00:27:19,000 --> 00:27:21,000
He's like, hey, you have to get it started from the get go.

429
00:27:21,000 --> 00:27:26,000
Otherwise, I'm going to I'm going to fucking, you know, sell the whole place.

430
00:27:26,000 --> 00:27:29,000
And it's like, all right, well, yes and no.

431
00:27:29,000 --> 00:27:39,000
Like, I get it, but at the same time, you've then invested a lot more money, like a quarter of a million over a quarter of a million dollars into this place.

432
00:27:39,000 --> 00:27:43,000
Then, like, why would you do that and not give it time to progress?

433
00:27:43,000 --> 00:27:44,000
Right.

434
00:27:44,000 --> 00:27:46,000
Because nobody expects a restaurant to work straight away.

435
00:27:46,000 --> 00:27:50,000
You give it like at least a year or two until it starts making money.

436
00:27:50,000 --> 00:27:52,000
Nobody does restaurants like that.

437
00:27:52,000 --> 00:27:54,000
That's just ridiculous.

438
00:27:54,000 --> 00:28:00,000
And then with that review, you know, he tells them if this review is bad, we're going to close the restaurant.

439
00:28:00,000 --> 00:28:02,000
And it's like, what the fuck are you talking about?

440
00:28:02,000 --> 00:28:05,000
It's like, what's what kind of a way is that to do anything?

441
00:28:05,000 --> 00:28:07,000
You know, it's like so eclectic.

442
00:28:07,000 --> 00:28:21,000
You know, imagine being a restaurateur with that, you know, and you're like your investor comes to you and he's like, if this single review is bad, if this one person didn't like the food, I'm going to fuck your whole life over.

443
00:28:21,000 --> 00:28:24,000
It's like, Jesus Christ, how are you meant to live like that?

444
00:28:24,000 --> 00:28:25,000
Yeah, yeah.

445
00:28:25,000 --> 00:28:32,000
No, I also wanted to mention about the appearances of famous chefs, because there are three notable ones.

446
00:28:32,000 --> 00:28:38,000
And for me, it was quite crazy because I have somehow indirect things to do with this.

447
00:28:38,000 --> 00:28:43,000
All of these three chefs like Daniel Boulou, Rainer Rezepi and Thomas Keller.

448
00:28:43,000 --> 00:28:53,000
Like my first head chef of the first restaurant where I worked in my life was the CDC Daniels. So like the dish that he's teaching car me.

449
00:28:53,000 --> 00:28:55,000
I cooked that dish hundreds of times.

450
00:28:55,000 --> 00:29:00,000
This crisp poppiette of sea bass in Barolo sauce with the leeks.

451
00:29:00,000 --> 00:29:06,000
And I was seeing it and it was like, I can't believe the way I actually talk about this dish in our episode of iconic dishes.

452
00:29:06,000 --> 00:29:11,000
And it was like, you know, like really moving for me to see that they're like, what the fuck is this?

453
00:29:11,000 --> 00:29:19,000
And also when the cameos of Noma appeared, I was on a plane going to Copenhagen to eat at Noma.

454
00:29:19,000 --> 00:29:26,000
And I work in this restaurant in Bolivia that was opened by the same investor of Noma, Klaus Meyer.

455
00:29:26,000 --> 00:29:28,000
And I was like, what the fuck?

456
00:29:28,000 --> 00:29:34,000
And then Thomas Keller, you know, you have these appearances of Thomas Keller and special appearances of the book.

457
00:29:34,000 --> 00:29:38,000
And I love that book so much that I got a tattoo of that book.

458
00:29:38,000 --> 00:29:47,000
So like these are like the three main chefs that appear and I have some sort of connection with those three restaurants, which I think is pretty cool.

459
00:29:47,000 --> 00:29:52,000
Yeah, yeah, totally. It is very cool though.

460
00:29:52,000 --> 00:29:58,000
Like it is kind of cool to be part of this like weird international restaurant circle, right?

461
00:29:58,000 --> 00:30:15,000
I mean, like at some point, like, you know, you work yourself up and you're part of this like, you know, professional circle of people that we're just everybody knows each other in a way, you know, and there's like legacies and things get passed on.

462
00:30:15,000 --> 00:30:27,000
And it's kind of very special about our job, I think, you know, it's like, like when we went to Noma, you know, that I went to Noma because of my good friend, Kevin, who I worked with in Mugaritz.

463
00:30:27,000 --> 00:30:31,000
It's like, it's like a kind of extended professional family.

464
00:30:31,000 --> 00:30:38,000
And I've always that's always one thing that I really, really appreciate it about working in this job.

465
00:30:38,000 --> 00:30:43,000
And I think that's kind of the vibe you feel in the last episode where you see all these chefs.

466
00:30:43,000 --> 00:31:01,000
Wiley Dufresne, Granakets, Will Guidara, Rossi Sanchez, Cristina Tosi, all they're sitting around and eating and talking and telling their old battle stories that really, really depicts what you were just saying right now.

467
00:31:01,000 --> 00:31:02,000
Right.

468
00:31:02,000 --> 00:31:04,000
Because that's kind of our whole podcast, right?

469
00:31:04,000 --> 00:31:05,000
It's just that.

470
00:31:05,000 --> 00:31:06,000
Exactly.

471
00:31:06,000 --> 00:31:12,000
Just over and over again.

472
00:31:12,000 --> 00:31:15,000
That's it for this week's episode of Potluck Food Talks.