1 00:00:00,000 --> 00:00:11,040 Hi everyone, welcome to potluck food talks. I'm here with Phil aka Sleepy Boy. Why do 2 00:00:11,040 --> 00:00:15,040 you have that nickname today? Because I was Sleepy Boy, man. I've been working in a busy 3 00:00:15,040 --> 00:00:19,280 kitchen, you know, and it's nine o'clock in the morning. We've been trying to connect 4 00:00:19,280 --> 00:00:25,680 my fucking microphone for the past half hour. And I'm a sleepy, sleepy boy. Leave me alone. 5 00:00:25,680 --> 00:00:32,000 So how has it been the last weeks? Have you cooked or eaten anything interesting? Yeah, 6 00:00:32,000 --> 00:00:37,120 I mean, I cooked loads of shit. I mean, last week was super busy. It's September, it's high season 7 00:00:37,120 --> 00:00:42,480 here in Berlin, you know, it's like gallery weekend and Berlin marathon. And so restaurant 8 00:00:42,480 --> 00:00:46,720 and hotel is super busy. Crazy, crazy busy. That's why I'm such a sleepy boy. But yeah, 9 00:00:46,720 --> 00:00:50,720 we've been cooking. We've been cooking a lot of really nice stuff. I haven't gone out to eat 10 00:00:50,720 --> 00:00:57,360 anywhere. And at home, I've been living like a fucking like some hermits. After you know, 11 00:00:57,360 --> 00:01:02,960 the zombie apocalypse breaks out, doesn't leave his bunker, just kind of eating lentil soup every day. 12 00:01:05,520 --> 00:01:11,600 Yeah. But at the at the restaurant, there's been loads of nice stuff going on. My sushi, 13 00:01:11,600 --> 00:01:18,240 Eduardo, he made this super amazing anchovy butter pasta, where he just made like an ad, 14 00:01:18,240 --> 00:01:22,880 he just like dissolved anchovies in butter, and then added like linguine, fresh linguine to it 15 00:01:22,880 --> 00:01:29,760 and made like a nice Monte Carlo sort of emulsion with like a dot pod is fine. That's like, okay, 16 00:01:29,760 --> 00:01:33,840 straightforward. It was delicious, you know, with a little bit of colatura di alici. So a little bit 17 00:01:33,840 --> 00:01:39,120 of anchovy garam and loads of chopped parsley. And we were trying it and we're sort of like, 18 00:01:39,120 --> 00:01:44,160 Yeah, well, this is very tasty. It's very full on. But then we had the idea to put we were like, 19 00:01:44,160 --> 00:01:49,040 hey, how about we add some lemon, you know, which is also fine. But then instead of just like adding 20 00:01:49,040 --> 00:01:55,760 juice or skin, we cut like little cubes of lemon like little segments, but with the skin and the 21 00:01:55,760 --> 00:02:00,560 flesh attached, so that you get like little bites of like the skin, which a lot of people don't do, 22 00:02:00,560 --> 00:02:05,360 they don't use citrus fruit like with the like that, you know, like I saw it in Thai cooking also, 23 00:02:05,360 --> 00:02:10,080 where they just kind of dice a line with the skin and you get like little pockets of sort of like 24 00:02:10,080 --> 00:02:16,400 chewing on lemon skin. And that made the dish like on another level. It was like super, super nice. 25 00:02:16,400 --> 00:02:22,160 That's amazing. I did something that has something in common with what you just said, 26 00:02:22,160 --> 00:02:27,120 even though it's something completely different. I made the green mango salad, you know, 27 00:02:27,840 --> 00:02:33,840 I found some green mangoes here at the market near my apartment. Oh, nice. And I had an anchovy 28 00:02:33,840 --> 00:02:37,920 garam that I bought from the Fisherman Guild here in San Sebastian, which is amazing. 29 00:02:37,920 --> 00:02:46,480 And I did it with the wild rose vinegar we got from Noma as a souvenir. So I did a mix 30 00:02:46,480 --> 00:02:52,160 of anchovy garam and rose vinegar for my green mango salad. And it was incredible, man. It was 31 00:02:52,160 --> 00:02:57,440 really, really nice. That sounds really good. Yeah, the wild rose vinegar, I haven't used it 32 00:02:57,440 --> 00:03:01,760 yet because I like, I opened it when I came home and I smelled it and I even like, I took like a 33 00:03:01,760 --> 00:03:09,120 sip of it. And then with some herbs and some cubes of roasted pork belly, it was incredible. 34 00:03:09,120 --> 00:03:14,080 It was just like super, super. Oh, wow. Yeah, that sounds really, really good. Are you gonna, 35 00:03:14,080 --> 00:03:17,680 is that one of the dishes you're gonna make at the pop-up when we go to San Sebastian? 36 00:03:17,680 --> 00:03:23,920 Ah, yeah, we have an important announcement. We don't have a date yet. We're working on the menu 37 00:03:23,920 --> 00:03:31,520 and we're going to make a pop-up in San Sebastian somewhere, sometime in the near future. So if 38 00:03:31,520 --> 00:03:38,160 you're interested, you can join the waitlist in the link that is going to be next to the episode, 39 00:03:38,960 --> 00:03:44,880 kind of putting next to the episode with something that people can join a waitlist. And, 40 00:03:45,520 --> 00:03:51,040 oh wow, I didn't know it was so serious. We already have a venue and we're going to start 41 00:03:51,040 --> 00:03:56,320 working on, it's probably going to be, I would say like the topic would be something like 42 00:03:56,320 --> 00:04:04,160 Japanese profanity, something like that, no? Like, yeah, yeah, yeah. Like there's things that offend 43 00:04:04,160 --> 00:04:09,600 different cultures among them, the Japanese, and at the same time honor them. So like both things 44 00:04:09,600 --> 00:04:18,720 at the same time. That is spoken like, true Tim Raue. Yeah, no, absolutely. Like it's gonna, 45 00:04:18,720 --> 00:04:23,680 I'm super excited. We don't have a date yet, as you just said, but I think it's just gonna be 46 00:04:23,680 --> 00:04:30,000 really nice food and just fun, fun times. So we get some nice wine in there. Yeah. And also about 47 00:04:30,000 --> 00:04:36,640 eating, dude, I found so far my favorite Chinese restaurant in Europe. Wow. Is this place, there's 48 00:04:36,640 --> 00:04:42,560 like this Chinatown in Barcelona near the Ag de Triomphe from Barcelona. A lot of people, when 49 00:04:42,560 --> 00:04:46,320 you say, ah, the Chinese of the Ag de Triomphe, that there are like a few Chinese there and 50 00:04:46,320 --> 00:04:51,840 everybody's talking about a different one. The one I'm talking about, it's called Changi. And it has 51 00:04:51,840 --> 00:04:58,320 everything that a Chinese restaurant needs to have. You know, like it's like, it has this pirate ship 52 00:04:58,320 --> 00:05:05,680 feeling. All the waitresses are moody and they never smile and they're rude to you. And then when 53 00:05:05,680 --> 00:05:10,880 you sit down, they give you this super long menu they used to have on the back, on the last page. 54 00:05:10,880 --> 00:05:15,680 Desserts and other things. And there were desserts and seafood and everything on the last page. 55 00:05:15,680 --> 00:05:21,440 And yeah, like everything mixed and then the waitress would come and she would give you like 56 00:05:21,440 --> 00:05:26,320 a piece of paper and pen and tell you, write what you want to eat. Yeah. Don't talk to me. 57 00:05:26,320 --> 00:05:32,080 So you have to do your order yourself and you better not mess with them. I also heard stories 58 00:05:32,080 --> 00:05:36,560 that there was this group and someone tried to play really smart. He was like, no, this is not 59 00:05:36,560 --> 00:05:40,400 what I ordered. And the waitress was like, yes, that's what you ordered. And he was, no, no, no, 60 00:05:40,400 --> 00:05:45,680 it wasn't. And she took the plate and he left without eating for the whole dinner. He didn't 61 00:05:45,680 --> 00:05:53,440 get anything. Wow. I love how Chinese restaurants have this like thing where we kind of, like you 62 00:05:53,440 --> 00:05:58,000 say, it's sort of like, oh, it has everything a Chinese restaurant needs, like angry waitresses. 63 00:05:58,000 --> 00:06:01,360 And I'm kind of like, it is like that, isn't it? And it's kind of like this weird, 64 00:06:01,920 --> 00:06:08,960 or like the long menu. It's a weird sort of like half masochist experience going to a Chinese 65 00:06:08,960 --> 00:06:13,920 restaurant like that as a non-Chinese person, because you just get treated so strangely. 66 00:06:13,920 --> 00:06:18,880 Like you get treated so badly. Then you sit down, you get this long menu, you're so confused. 67 00:06:18,880 --> 00:06:24,400 You're like, what the fuck is going on? But part of this feeling is like the kind of excitement of 68 00:06:24,400 --> 00:06:28,240 going to this restaurant. And everything is like chaotic. You know, like, like this is where 69 00:06:28,240 --> 00:06:34,080 numbered, but they were not in order. You know, the word is front of numbers, one after the other. 70 00:06:34,080 --> 00:06:38,080 As if somebody said, what dishes do we have on the menu? You just say the first thing that comes to 71 00:06:38,080 --> 00:06:45,200 your head. You say a three digit random number and put it next to the previous one. And I ordered 72 00:06:45,200 --> 00:06:52,800 like a super nice over jeans with minced meat. That was amazing. Then I had like this pieces of like 73 00:06:52,800 --> 00:07:00,400 fried sheets of meat that felt like kind of like a schnitzel, but without the bread. Okay. Homemade 74 00:07:00,400 --> 00:07:05,120 noodles. Like we had like six different dishes and everything was over the top, man. Everything 75 00:07:05,120 --> 00:07:10,560 was super, super, super good. And then at the end we said, let's order some things to take away 76 00:07:10,560 --> 00:07:15,360 because we needed to eat something on the next day. And then we had to catch like a, like a plane 77 00:07:15,360 --> 00:07:20,960 super early. So they say, okay, now you need to wait. And then we weren't as important anymore 78 00:07:20,960 --> 00:07:25,280 because we didn't have a table. We were on the wait line of people taking delivery or take away. 79 00:07:25,280 --> 00:07:32,960 Yeah. So like, like our, our social class went like below the previous going to outside and then 80 00:07:32,960 --> 00:07:39,040 outside there was like this. It felt like a, like a concert. It was half Chinese people, half of the 81 00:07:39,040 --> 00:07:43,120 crowd. And the other half were like super young people because it's so cheap. So you would see 82 00:07:43,120 --> 00:07:48,880 like there were like at least 20 people queuing outside to get in and you know, like, like they 83 00:07:48,880 --> 00:07:55,520 were all like the head waitress was super stressed, you know, like giving everybody paper and pen to 84 00:07:55,520 --> 00:08:00,000 write their own orders and giving them menus so they could like pre-order everything and then 85 00:08:00,000 --> 00:08:06,720 mess with her. And she was running back and forth. And what I got an absolute mess. And the food was 86 00:08:06,720 --> 00:08:11,680 amazing. It was incredible. All I want in life. It sounds really fun. That sounds really fun. I 87 00:08:11,680 --> 00:08:16,160 haven't been to a restaurant like that in a while. Like I think Chinese restaurants, like good Chinese 88 00:08:16,160 --> 00:08:23,040 restaurants, they're by far one of the things that I most feel like when I'm off, you know, it's, 89 00:08:23,040 --> 00:08:28,000 it's just such a fun way of eating, you know, it's just really fun food. Yeah. Another really 90 00:08:28,000 --> 00:08:33,440 standout thing that that we cooked these past few weeks, which really stood out was I just wanted 91 00:08:33,440 --> 00:08:38,400 to tell you, because I feel like you'd like it. We had this like we had this byproduct in the kitchen, 92 00:08:38,400 --> 00:08:42,240 just like we were roasting these cherry tomatoes with like we were marinating these like really 93 00:08:42,240 --> 00:08:46,720 nice cherry tomatoes. Cherry tomatoes always sounds kind of shit, but these must feel like super nice, 94 00:08:46,720 --> 00:08:52,880 like super sweet and bad. And we were marinating them with like herbs and garlic and loads of olive 95 00:08:52,880 --> 00:08:58,240 oil. And then we were like roasting them in the oven just quickly. So the skin blisters up, right? 96 00:08:58,240 --> 00:09:02,800 But then we had all this like juice that was dropping down from the tomatoes and we didn't 97 00:09:02,800 --> 00:09:08,240 want to waste it. So one of my chefs, he was like, why don't we poach some fish in it? You know, 98 00:09:08,240 --> 00:09:15,120 just like, oh, that sounds good. It's like half olive oil, half insane, salty, acidic tomato juice 99 00:09:15,120 --> 00:09:20,800 and herbs and garlic and stuff. And he took some sea bass and like slow poached it in this liquid 100 00:09:20,800 --> 00:09:27,120 and then served it with the liquid like on a plate. And I was like, man, this is like super flaky, 101 00:09:27,120 --> 00:09:34,560 fatty sea bass fillets, no skin, right? No color or anything. And it's like mega umami. 102 00:09:35,280 --> 00:09:40,880 You know how in like old French, like fine dining, sometimes they mix like say like meat and fish, 103 00:09:40,880 --> 00:09:46,160 like for example, this like John Dory cooked in veal jus or something like that, or like a red 104 00:09:46,160 --> 00:09:51,200 mullet with a duck consomme, you know, that kind of stuff. And it felt like that because you had 105 00:09:51,200 --> 00:09:57,120 this like, you know, the fish was flavoring the tomato juice and wow, man, it's insane. 106 00:09:57,120 --> 00:10:02,320 Okay, okay. Sounds great. That's super nice. So we wanted to talk about Anthony Bourdain's article, 107 00:10:02,320 --> 00:10:08,960 right? Yeah. Have you read the article recently? Not super recently, but of course, I think, 108 00:10:08,960 --> 00:10:15,040 I think everybody's read it, you know? Yeah, like the article first article that made 109 00:10:15,040 --> 00:10:22,960 Anthony Bourdain known, uh, Don Ede before reading this, that was published on the New Yorker in 1999. 110 00:10:23,920 --> 00:10:31,280 And I just recently read it and I thought it would be fun to do like a, like not a review, but uh, 111 00:10:31,280 --> 00:10:38,400 kind of like, uh, checking what of the things he says in the article are still valid today, 112 00:10:38,400 --> 00:10:44,000 because he talks about a lot of, uh, industry trade secrets about how it's supposed to be 113 00:10:44,000 --> 00:10:50,800 in restaurants and how people is and how, uh, like the logistics of restaurants work and, and how 114 00:10:50,800 --> 00:11:00,480 a well-informed diners go, go out and the opposite, like what tourists do, that uninformed tourists 115 00:11:00,480 --> 00:11:05,760 do when they go out having dinner. So like, I don't know what, what are your general impressions 116 00:11:05,760 --> 00:11:12,400 of the article if you think about it like nowadays? Um, I mean, it's, uh, it's of course, like it's 117 00:11:12,400 --> 00:11:16,880 like it's iconic. I mean, to start with, right? It's an absolutely iconic article. And it was 118 00:11:16,880 --> 00:11:22,400 like groundbreaking that somebody talks about gastronomy in that way, especially through Tony's 119 00:11:22,400 --> 00:11:28,400 very particular view, right? Because what I always loved about him was that, you know, for example, 120 00:11:28,400 --> 00:11:34,000 Tony's view is not the same as let's say Eric Rappert's view, right? The two have a very different 121 00:11:34,000 --> 00:11:37,680 sort of background and a very different outlook. I feel like Tony, it's kind of like, he's like, 122 00:11:37,680 --> 00:11:41,280 sort of like, yeah, when he's saying kind of, because in the article, he's kind of like, yeah, 123 00:11:41,280 --> 00:11:46,160 you know, cooking and not cooking, but gastronomy is the science of pain, you know. 124 00:11:46,160 --> 00:11:54,640 That's so funny. Like professional cooks are like this subculture of masochistic stoics that obey 125 00:11:54,640 --> 00:12:01,040 despotic leaders. I mean, that's so funny. Yeah, it's super funny. And it's like, I love that 126 00:12:01,040 --> 00:12:07,120 because, you know, what often gets portrayed also nowadays is the kind of glamorous, right? It's 127 00:12:07,120 --> 00:12:11,440 like the Michelin star and the fine dining and this and that, but the sort of like everyday, 128 00:12:11,440 --> 00:12:18,560 day to day cooking life of like people. It didn't, apart from that, it didn't used to be how it is 129 00:12:18,560 --> 00:12:23,200 nowadays, you know, nowadays you have, you know, just like very regular kitchens that run in a nice 130 00:12:23,200 --> 00:12:30,400 way, you know. But back then, you know, it was this like very cast away, almost like a secret 131 00:12:30,400 --> 00:12:34,640 society, you know. I mean, I remember when I started cooking, sometimes it would feel like, 132 00:12:34,640 --> 00:12:40,400 you know, you were not part of like society really, because you were so, you know, and like telling 133 00:12:40,400 --> 00:12:44,240 people that you were a chef, people were sort of like, nobody understood what it meant. They were 134 00:12:44,240 --> 00:12:48,560 sort of like, oh, okay, you cook food. Okay, great. Yeah. Yeah. And also I think he was the first one 135 00:12:48,560 --> 00:12:55,520 that changed this view that you would expect to walk into a fine dining kitchen and finally like 136 00:12:55,520 --> 00:13:02,720 well-educated French chefs. And that's not the case at all. Like that French dishes were being 137 00:13:02,720 --> 00:13:12,560 cooked by Ecuadorians or Poles or, you know, like people from all over the world. Like usually 138 00:13:12,560 --> 00:13:19,600 migrants of a low income immigrants, that is not usually what you're expecting. I also had that 139 00:13:19,600 --> 00:13:24,960 feeling in the first restaurant where I worked. I remember those were all gangsters in that kitchen, 140 00:13:24,960 --> 00:13:29,680 you know, and then you would see them doing like this delicate French desserts. And that contrast 141 00:13:29,680 --> 00:13:36,480 really was, you know, impressive to me. Why do you think that is honestly? Like, why do you think 142 00:13:36,480 --> 00:13:41,760 there is this weird dichotomy in kitchens? I mean, nowadays it's much more diverse, 143 00:13:41,760 --> 00:13:45,840 it's much more things, but like, you know, because it was like that when we started, right? It was 144 00:13:45,840 --> 00:13:50,160 like, it was like a pirate ship. Sometimes I remember kitchens where I thought that if I look 145 00:13:50,160 --> 00:13:54,560 at somebody wrong, I'm going to get a fucking meat fork stuck in my thigh, you know? And then at the 146 00:13:54,560 --> 00:14:01,680 same time you do this, you do this like emotional, you know, job where you have to pour a lot of 147 00:14:01,680 --> 00:14:05,600 yourself into it. You have to have a lot of sensibility, right? Yeah, I guess it has to do 148 00:14:05,600 --> 00:14:14,080 with exactly with that. Like, I mean, it's like a craft, craftsman's job or like an artsy thing. 149 00:14:14,080 --> 00:14:18,720 So like people that get into this profession, they're usually creatives, people that want to 150 00:14:18,720 --> 00:14:25,520 do things with their hands or with their minds, that create something. And people that have that 151 00:14:25,520 --> 00:14:31,680 push to do that are usually very chaotic people, you know? Artists in general are not like 152 00:14:31,680 --> 00:14:39,360 mathematicians in contrast, you know? And so it's people that move themselves into art scenes or 153 00:14:40,240 --> 00:14:46,240 this kind of cultural scenes that are usually where you find like drugs and party and lots of 154 00:14:46,240 --> 00:14:51,840 these things. And I think it's very connected. That's just my opinion. I guess so. Then together 155 00:14:51,840 --> 00:14:57,440 paired with the fact that it's a lot of physical labor, no? It's like a mixture of you need to be 156 00:14:57,440 --> 00:15:04,080 a little bit crazy, a little bit chaotic, but you also need to be kind of tough, you know? So, yeah. 157 00:15:04,080 --> 00:15:10,400 There is a partner in the article that I think is very funny where he talks about saving food 158 00:15:10,400 --> 00:15:16,960 scraps for people that ask well done steak. So it's like, what about this last piece of puree? 159 00:15:16,960 --> 00:15:20,080 Should we throw it away? No, no, no. Save it for someone who asks for a well done. 160 00:15:23,360 --> 00:15:27,840 When someone asks for a well done, he gets all this shitty crap because they want nothing. They 161 00:15:27,840 --> 00:15:39,920 don't know how to eat, you know? Also, there is a lot in that. And like this snobiety of chefs 162 00:15:39,920 --> 00:15:45,280 knowing how to properly eat, even though you can be a gangster, you can be a whatever, but you know 163 00:15:45,280 --> 00:15:49,360 how to properly cook and properly eat and you have a sensitivity towards that and you really 164 00:15:49,360 --> 00:15:54,800 underappreciate that you really don't like people not having that, you know? Not understanding that 165 00:15:54,800 --> 00:16:01,040 and also being like, you know, like patronizer or condescending asking you stuff that you 166 00:16:01,040 --> 00:16:05,840 don't even understand. And you get to see that quite a lot, actually. Yeah, quite a lot, especially 167 00:16:05,840 --> 00:16:11,040 especially in the media that Tony put out, you know? And it's kind of funny if you think about 168 00:16:11,040 --> 00:16:15,680 it because he's kind of like, oh yeah, you know, like chefs are these like downcasts, blah, blah, 169 00:16:15,680 --> 00:16:21,520 blah, but at the same time, the highest level of elitism and snobiety, you know? Yeah, exactly. 170 00:16:21,520 --> 00:16:24,880 It's sort of like, yeah, you know, chefs are underappreciated, but at the same time, 171 00:16:24,880 --> 00:16:30,080 it's like really devaluing the customer in a way. But have you seen these kind of scenes of 172 00:16:30,080 --> 00:16:36,800 people messing with bad diners? Yeah, of course, of course. And I mean, it's like, I get it, 173 00:16:36,800 --> 00:16:42,400 I get it in a way because, you know, you're there, you know, like 10 hours, 12 hours, whatever, 174 00:16:42,400 --> 00:16:47,680 and you're like really, if you're a serious chef, then you're working really hard to get to an end 175 00:16:47,680 --> 00:16:52,640 result. And it all, because basically you're starting fresh every day and your entire work day 176 00:16:52,640 --> 00:16:57,280 accumulates to this moment where you're putting food on the plate and you want it to be as nice 177 00:16:57,280 --> 00:17:02,640 as possible. And then when somebody takes that decision out of your hands, it feels very 178 00:17:02,640 --> 00:17:07,760 frustrating because you're like, I just spent all this time preparing for this moment. And now you're 179 00:17:07,760 --> 00:17:13,360 making a decision that is kind of not enabling me to do the end result that I wanted. It feels like 180 00:17:14,640 --> 00:17:19,920 premature ejaculation, you know, you're not like, you're like, well, fuck, this was so awful. 181 00:17:19,920 --> 00:17:29,120 Yeah, like I remember a few places where I would see, you know, throwing steaks into the fryer, 182 00:17:29,120 --> 00:17:34,320 like here you go, now you have it well done motherfucker. Or I remember once also like, 183 00:17:34,320 --> 00:17:38,720 I was like, what is this in the microwave? And there was this piece of meat like super overcooked 184 00:17:38,720 --> 00:17:42,080 and the sous chef came and like, ah, leave it. Just spinning and spinning. 185 00:17:44,480 --> 00:17:49,120 And it was for someone who asked, there's steak well done. Honestly, I've done it before and I 186 00:17:49,120 --> 00:17:53,360 want to defend it because it's like, man, you order your steak well done. And then it, but it's not 187 00:17:53,360 --> 00:17:58,480 just that, right? It's like, I want my steak well done, but why isn't it here in 10 minutes? You 188 00:17:58,480 --> 00:18:05,120 know? And so it's kind of like, well, you don't want to let the customer wait. But depending on 189 00:18:05,120 --> 00:18:09,200 how you meet this cut, it takes a fucking long time until the center of that meat is cooked, 190 00:18:09,200 --> 00:18:14,320 you know? So I often, you know, when we just come back, I just like take it. I don't know, 191 00:18:14,320 --> 00:18:19,680 I slice it, I make some cuts so that the whatever, and then I just like wang it in the oven and just 192 00:18:19,680 --> 00:18:23,840 let it cook through. It makes no difference. If you eat just, if you eat your meat well done, 193 00:18:23,840 --> 00:18:30,000 it makes zero difference. Yeah. Yeah. I've also seen like terrorist people being like that with 194 00:18:30,000 --> 00:18:35,920 customers. I was recently in a place with a famous cheesecake and I was queuing and there was like a 195 00:18:35,920 --> 00:18:40,320 lot of people queuing also for the cheesecake. And then at some point there was this lady, 196 00:18:40,320 --> 00:18:44,640 like an Asian lady, and she was doing something you should never do in a place like this. She 197 00:18:44,640 --> 00:18:48,880 would order something and she would get it. She would order the next thing and she would get it. 198 00:18:48,880 --> 00:18:54,160 At some point the barman said, Hey, do you speak English? You? Okay. Tell her to order everything 199 00:18:54,160 --> 00:18:59,440 at the same time, to not fuck around ordering everything like in batches. And I said everything 200 00:18:59,440 --> 00:19:04,160 at the same time. And she was like, yes, yes, same time, same time. And then she did it again. 201 00:19:04,160 --> 00:19:08,400 She had like three drinks, something else, something else. And the guy, what else do you want? 202 00:19:08,400 --> 00:19:16,160 That she was like cheesecake, two portions. And he took two cheesecakes that he had there, 203 00:19:16,160 --> 00:19:22,880 like pre-portioned. And you could see they had been there for a while, completely dry. Here you go. 204 00:19:22,880 --> 00:19:28,960 Now go, go, go, go. Yeah. Well, she got a warning, you know, it's not like she wasn't warned. Yeah. 205 00:19:28,960 --> 00:19:35,600 Absolutely. And yeah, you know, sort of like stuff like, like how he talks about things that people 206 00:19:35,600 --> 00:19:41,280 didn't really think about, like the super iconic kind of like, Hey, why do you think there's a fish 207 00:19:41,280 --> 00:19:46,720 special on at the weekend? You know? And I think for a lot of people, that was a shock, you know, 208 00:19:46,720 --> 00:19:50,640 the people sort of like, what do you mean? I thought it was just like a special dish that people make. 209 00:19:50,640 --> 00:19:56,800 And it's kind of like, well, no, it's, it's the stuff that you need to get rid of. That's why it's 210 00:19:56,800 --> 00:20:01,360 a special. Yeah. It's like if you, if you eat the fish, if you eat the bouillabaisse on a Monday, 211 00:20:01,360 --> 00:20:07,120 that's on a special offer, you know? Now there are like this digital menus where they do that 212 00:20:07,120 --> 00:20:13,680 automatically. Like they dynamize prices. Like if the restaurant is completely full, the prices will 213 00:20:13,680 --> 00:20:20,080 go a little bit down and a little bit up. And if it's completely empty, they would go, the prices 214 00:20:20,080 --> 00:20:26,320 will go a little bit down, like just subtle. And that already plays that like, you know, more 215 00:20:26,320 --> 00:20:32,000 incomes at the end of the month, but you can also program this kind of menus to, to get rid of the 216 00:20:32,000 --> 00:20:37,280 thing you want to get rid of the kitchen. Like I have this last two steaks or whatever, and it will 217 00:20:37,280 --> 00:20:42,560 be shown first. So when people go, because on this, you can see it on your phone or on a tablet, 218 00:20:42,560 --> 00:20:47,840 it will be like the first thing. And these are already approved Amazon tactics to sell more, 219 00:20:47,840 --> 00:20:52,560 but just on the digital domain. That's crazy. That's crazy. Do you think that's going to take 220 00:20:52,560 --> 00:20:56,480 a hold? Do you think that's going to be like a popular thing for people to do? I mean, that works 221 00:20:56,480 --> 00:21:01,040 and it works in specific restaurants and specific cities, you know, because I would say most people 222 00:21:01,040 --> 00:21:07,360 prefer either paper or a waiter saying things, but of course there are restaurants that, you know, 223 00:21:07,360 --> 00:21:12,480 like, I don't know, like a big grill house with 300 people that you have to, you have no option, 224 00:21:12,480 --> 00:21:18,160 but to scan your QR and what, and order through the app and these kinds of things for those 225 00:21:18,160 --> 00:21:23,680 concepts, of course. Yeah, no, absolutely. It's an interesting idea. I'm actually kind of, you know, 226 00:21:23,680 --> 00:21:28,640 like when looking at the article again, a lot of things that he describes, because when did the 227 00:21:28,640 --> 00:21:35,200 article come out? Let me check. 1999. 1999. That's crazy. And you know, this is sort of like stuff 228 00:21:35,200 --> 00:21:40,720 that he says, it's still kind of true now. And it kind of makes me think about, you know, how, 229 00:21:40,720 --> 00:21:44,880 how little restaurants have changed over the year. Like he's saying like, oh yeah, generally speaking, 230 00:21:44,880 --> 00:21:49,600 the good stuff comes in on Tuesday. The seafood is fresh. The supplier of prepared food is new. 231 00:21:49,600 --> 00:21:55,200 And the chef presumably is relaxed after his day off. Most chefs don't work on Monday. Yeah. Yeah, 232 00:21:55,200 --> 00:22:01,760 that's exactly right. And it's like, yeah, it's honestly, that's exactly what it is. Yeah, exactly. 233 00:22:01,760 --> 00:22:06,880 And on Tuesday you're fresh and relaxed and you're going to put extra care in you and what you're 234 00:22:06,880 --> 00:22:14,240 doing, you know, like not on Sunday, last minute of service. I mean, I remember I was also recently 235 00:22:14,240 --> 00:22:21,280 in a restaurant in Barcelona and they were, it was their last day before holidays. You know, 236 00:22:21,280 --> 00:22:26,720 they were closing the whole restaurant with the whole staff. And you know, I was like asking to 237 00:22:26,720 --> 00:22:36,720 ask like an extra dessert and they told me, no, fuck off. Yeah, I get it. And I understood it. I 238 00:22:36,720 --> 00:22:43,120 was like, okay, I get it. Yeah. Yeah. Yeah. I know. I know. I know. Yeah. There's also an interesting 239 00:22:43,120 --> 00:22:49,280 thing that I think is so true as many of the things that Tony talks about, uh, brunch disdain. 240 00:22:50,240 --> 00:22:58,800 Like every, right? Like every respectable chef hates brunches. That's another- Everybody hates 241 00:22:58,800 --> 00:23:06,400 brunches. That's another thing that, uh, like restaurant owners do thinking it's a good idea 242 00:23:06,400 --> 00:23:12,800 and it's fun for them and their friends. But most chefs hate doing it because you have to do like 243 00:23:12,800 --> 00:23:18,320 a specific prep for usually only one day a week. Like the places I've worked with brunch, it would 244 00:23:18,320 --> 00:23:24,880 be like a Sunday and then you had to come for, to cook breakfast on a Sunday, uh, do like an extra 245 00:23:24,880 --> 00:23:30,960 prep at the end of the day. It usually wasn't like a good business. It's not that they would make like 246 00:23:30,960 --> 00:23:36,400 a, like a good income with that. It is usually like, like, uh, uh, something let's try this, 247 00:23:36,400 --> 00:23:42,800 if it works. And it usually never works unless it's a specific concept for brunches, like a coffee 248 00:23:42,800 --> 00:23:48,560 shop that specializes on that. But a restaurant that wants to do brunch once a week, it's just 249 00:23:48,560 --> 00:23:54,880 a bad idea. It's just bad for businesses, but for the people- It's a terrible idea. Like I, I do like 250 00:23:54,880 --> 00:23:59,760 going for brunch if the concept is right. And if it's like, but I, you know, I have never had a 251 00:23:59,760 --> 00:24:05,120 good brunch. I'm sure they are out there, but the good brunches that I've had is like you say, 252 00:24:05,120 --> 00:24:09,920 is going to like a restaurant that does breakfast and brunch, right? And then they close at fucking 253 00:24:09,920 --> 00:24:14,880 five o'clock in the afternoon, you know, and that's it. But like you say, you know, if, 254 00:24:14,880 --> 00:24:19,440 if you're a restaurant owner and you come to your team and say, Hey, let's do brunch on Sundays. 255 00:24:19,440 --> 00:24:23,280 And you're like, man, like, oh yeah, it's just one day a week. It's like, yeah, that's exactly the 256 00:24:23,280 --> 00:24:30,400 thing. It's kind of like you do the fucking prep for this whole thing or an unspecified amount of 257 00:24:30,400 --> 00:24:35,040 people for one day apart from like all the other shit, you know, and then you just like make like 258 00:24:35,040 --> 00:24:41,520 a completely new menu for like one day. So then not use it the rest of the week. It's just demoralizing. 259 00:24:41,520 --> 00:24:49,200 Absolutely. Yeah. It's super, super stupid. And yeah, I mean, there's this one brunch place here 260 00:24:49,200 --> 00:24:54,480 in Berlin, which is very nice called Annaliese. And they like, I really liked them because they 261 00:24:54,480 --> 00:25:00,960 have like untraditional lunch dishes. I've got this really nice breakfast sandwich with these like, 262 00:25:01,600 --> 00:25:06,000 like sausage patties, super delicious. They've got really nice pancakes and stuff like that. 263 00:25:06,000 --> 00:25:12,080 They've got really good salads and that's fun. Yeah. Like here we have Simona Cafe here in San 264 00:25:12,080 --> 00:25:17,040 Sebastian. Same, same like super nice sandwiches, like badass sandwiches, you know, like creative 265 00:25:17,040 --> 00:25:24,800 sandwiches and really heavy things with, you know, like with a poached egg on top or like sausages, 266 00:25:24,800 --> 00:25:29,760 bacon, avocado, you name it, like all sorts of different combinations with nice bread, 267 00:25:29,760 --> 00:25:34,720 super good coffee. Yeah, exactly. Those sort of places I really like. And I also, I like, actually, 268 00:25:34,720 --> 00:25:38,560 I wouldn't mind working in a place like that. Like if you work in a place like that doing brunch, 269 00:25:38,560 --> 00:25:44,880 you know, that's fine. But like, I really like what Tony wrote in this article, like about, 270 00:25:44,880 --> 00:25:50,400 about brunches is because I've like recently experienced it also is sort of like, oh yeah, 271 00:25:50,400 --> 00:25:56,400 you know, if you ask for, what did he say? He's talking about egg white omelets. It's like, yeah, 272 00:25:56,400 --> 00:26:01,200 he had nothing to moralize as an aspiring Escoffier faster than requiring him to cook egg white 273 00:26:01,200 --> 00:26:08,320 omelets or eggs with easy, over easy with bacon. Yeah. And it's like, yeah, man, omelets, honestly, 274 00:26:08,320 --> 00:26:13,600 this is like, this is where you cross the line, right? This is really where you, you take a step 275 00:26:13,600 --> 00:26:19,520 too far as a customer because you know, customers came, blah, blah, blah, whatever bullshit. And 276 00:26:20,640 --> 00:26:27,120 with all, you know, wanting to, you know, to fulfill people's wishes. They want their meat 277 00:26:27,120 --> 00:26:30,480 cooked like this. They want their meat cooked like that. They won't don't want their fish medium rare. 278 00:26:30,480 --> 00:26:36,080 Okay. That's all fine. But when you make unreasonable, like, have you ever tried you who 279 00:26:36,080 --> 00:26:40,720 orders an egg white omelet? Have you ever tried to make an egg white omelet? Like it actually just 280 00:26:40,720 --> 00:26:46,560 defies what an omelet is. You can't make a nice omelet just with egg whites. It doesn't work. 281 00:26:46,560 --> 00:26:52,800 I just know egg white omelets from Seinfeld's episode where they make jokes about it. I've 282 00:26:52,800 --> 00:26:57,200 never tried it nor cook it. And I don't think it's a good idea. Actually. It's not a good idea at all. 283 00:26:57,200 --> 00:27:01,680 It's like, it's a, it's a loose, loose situation. If you want to eat egg whites, eat them like 284 00:27:01,680 --> 00:27:08,640 scrambled or whatever, you know, but don't make a cook, try to make something out of something that 285 00:27:08,640 --> 00:27:15,120 doesn't isn't made for that. You know, like he, he will have to like whisk the egg whites, pour them 286 00:27:15,120 --> 00:27:19,920 in sort of carefully fold them. So it kind of resembles an omelet has nothing to do with an 287 00:27:19,920 --> 00:27:27,360 omelet. Right. So I think really, if you order egg white omelets, like just don't, you know, like 288 00:27:27,360 --> 00:27:33,440 those sort of people, they should just get a slap. The chef is the chef is should really in an idea 289 00:27:33,440 --> 00:27:37,360 world be allowed to go outside and be sort of like, did you order it? Okay. I'm going to make it for 290 00:27:37,360 --> 00:27:43,840 you, but yeah, I also love the, the part where he says, uh, as a chef, you have to be a mom and dad, 291 00:27:43,840 --> 00:27:50,160 a sergeant, a detective, a psychiatrist, a psychiatrist, a priest. Uh, you have to take 292 00:27:50,160 --> 00:27:57,760 care of your crew of chefs who are hooligans, criminals from, you know, like smart suppliers 293 00:27:57,760 --> 00:28:03,360 that want to take advantage of you. Foolish owners that want to take like crazy strategies to make 294 00:28:03,360 --> 00:28:08,240 more money, like a live cover, free shrimp, you're less bronze. 295 00:28:11,680 --> 00:28:16,480 Yes. Yeah. No, I absolutely agree. You know, that's what makes it so hard. You know, 296 00:28:16,480 --> 00:28:21,120 cooking is one thing, but, uh, you know, taking care of people is a completely different thing. 297 00:28:21,120 --> 00:28:27,200 That's, I think definitely the most, the most difficult and the most important thing in cooking 298 00:28:27,840 --> 00:28:32,320 and needing a kitchen. There is something I think that has really changed since you wrote this 299 00:28:32,320 --> 00:28:38,080 article and you can agree with it or not, you can like it or not, but it does have changed and is a 300 00:28:38,080 --> 00:28:44,560 social perception towards vegans and vegetarians. Back then in 99, you could afford not having 301 00:28:44,560 --> 00:28:49,280 vegetarian or vegan options and fuck off, go somewhere else. Nowadays you can't afford that. 302 00:28:49,280 --> 00:28:54,240 You have to have options for vegans and vegetarians and that that's really like a social 303 00:28:54,240 --> 00:28:58,400 change since then. But I think it's so funny how he diminishes them. 304 00:28:58,400 --> 00:29:02,720 Yeah. I mean, that's, that's just like his attitude. I think, you know, I mean, there's nothing wrong 305 00:29:02,720 --> 00:29:10,000 with being vegetarian or, you know, I mean, vegan is pretty heavy, like cooking for a vegan is pretty 306 00:29:10,000 --> 00:29:16,640 tricky. Uh, vegetarian is no problem usually, you know, like vegetarian is fine, but vegan is kind of 307 00:29:16,640 --> 00:29:23,920 hard. He says it's a Hezbollah faction, enemies of everything that's good and decent in the human 308 00:29:23,920 --> 00:29:31,920 spirit.