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Hi everyone, welcome to potluck food talks. Today we're going to talk about hate. Because

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hate is also an important thing in life, right? There's also a positive side about hate. Just

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like chilies, you know? They're spicy, they hurt, but they're also nice somehow, aren't

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they?

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Yeah, sure. I mean, yeah, I mean, hate driving force in the culinary world, I think, no?

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Absolutely.

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Hate of yourself, hate of the customer, hate of the set. So what exactly are we talking

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about?

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Yeah, like things we hate in food, right? Like, I guess that like, if you love some

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things, you probably love the opposite of it. So like saying what you hate says a lot about

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what you love, doesn't it?

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I guess so. I guess so. I mean, hate is a strong word, you know? Like, you can disagree

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with some things, you can dislike some things, but hating is really passionate.

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I guess, I guess. I mean, for example, tomato roses. What about tomato roses? You know,

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they used to be like, fancy. I don't know when, if they ever were really fancy at some

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point, but you know, peeling a tomato and making a rose out of it. And this is something

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you still see in some places, you know, like in some crappy places, you will find a tomato

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rose once in a while.

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Is that something you hate?

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I mean, not passionately, but it's something I dislike, strongly dislike.

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You know, I'm kind of torn because I would kind of like, it depends what we're talking

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about. If we're just talking about somebody just like cutting down a tomato into like

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a long strip and just putting it back together as like a rose in quotation marks, then that

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I dislike. But somebody who makes like an actual nice thing out of a vegetable, even

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though I would never do it, like I can still appreciate the skill, you know? Like somebody

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making like a fucking flower out of a watermelon, you know, just like white and pink sort of

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sculptures that like Asian chefs make.

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Yeah, exactly. Like Chinese, like making this, I don't know, vegetable flamingos or these

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kind of things. I think that's beautiful. For sure.

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It is.

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Yeah, it's pretty cool actually. Yeah, I would never do it. I also, I can't do it. So, you

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know.

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What about ice sculptures? What are your thoughts on ice sculptures?

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Man, I like, I think they're impressive, honestly. I think they're impressive. I actually, I

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like, you know, like big ice blocks. Like if you get like, like those like specially

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frozen big ice blocks and then you sort of like, you cut them to size and you can like

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serve stuff on it. You can put bowls on it so they keep cold in like a buffet or whatever,

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you know? When like a...

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Or like this is where you got a noma. Like this ice blocks with, with a apple soup inside.

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Yeah, exactly. I mean, yeah, that was super cool. And like, it gives you like a cool sensation.

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Like, I mean, like I remember when we were doing brunch in Dubai at Rowan, like we got

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this like big fuck ass ice block and we had this like stamp. It was for something else.

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I like heated it up and I stamped like the logo of the restaurant in the middle of the

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ice block. And then we just had a blow torch it so it'd be all nice and see-through. And

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then we kind of scatter, scattered like flowers on top of it and had it like as a centerpiece

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of like the buffet. And that was pretty cool. You know, like I was like, I was like, man,

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this looks pretty nice. Really nice. Pretty fancy.

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I was recently in a restaurant in Barcelona with a Catalan friend and they sent us this

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pantomaca. And it was just not good. Yeah. And my friend is Catalan and she was like,

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I disapprove. And it was, you know, like there are just three things that you need to do

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right to do something like that, right? And they, at least one was wrong. Like the bread

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was like a cheap bread and like a soft bread. That's also something that I think can ruin

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an experience in a restaurant. If the bread is not proper restaurant bread, if it's, I

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don't know, whatever piece of crap cut into slices and put in a basket. That's also something

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I hate passionately. Yeah, totally. Although it's like, it's really

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difficult, right? Because like I'm in Spain at the moment, right? And I mean, I'm not

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really in Spain. I'm in the Canary Islands as we're speaking. And for example, that's

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Africa. Yeah, it's basically Africa. So like here,

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right? There's not like, there is a bread culture, but not like we know bread culture,

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right? So I went to a restaurant today and got served this like very standardized, very

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white bread. It's like a, like a bolillo, you know, like a little kind of like a small

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baguette. And it's like, it's very nondescriptive, but it's very crispy on the outside, very

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fluffy on the inside. It's got like anise seeds in it. And it's still like most supermarket

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bread that you could buy here. And it's really cheap. And it's not great bread by like the

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standards of what bread is, right? But still it kind of fits the environment, right? And

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so like, I feel like, you know, you could go somewhere and get like a cheapish, well,

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you know, not really cheap, but like a very just like squishy focaccia somewhere. And

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depending where you are, if it's the, I'm often like a, like a fan of these trashy things.

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Like, for example, I was talking about this this morning, I was having breakfast in a

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bar as in like a cafe, you know, you go to bars here in Spain to eat. And the coffee

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is not good coffee, right? Like by the standards of us international hipsters who, you know,

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go to really nice coffee shops in Copenhagen and in London and whatever. And we know what

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a really good flat white tastes like with its blueberry and maracuja notes, right? And

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when the milk is like foamed properly. Yeah. Right. And the coffee here, it doesn't taste

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like that. It's like it's too, too burnt. It's too bitter. It's too dark, but still

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it has its own. It has its own flair, right? It's like if you go to like a building site

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and somebody gives you like a fucking styrofoam cup of super burnt coffee, it has like its

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own flair, you know? Yeah. Like same like some coffees here in the Basque country, like

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the way, not, not, as you say, not the hipster international way, but the Basque way is like

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an overburnt grain of coffee. Like I, I, I absolutely don't like, but that's like the

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common way here. Absolutely. And it's kind of cool also, like, you know, and then I'm

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kind of thinking what this place be the same if they serve this like fruity, nice, really

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beautiful flat white, some kind of like, I don't know. Yeah. It's like, for example,

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basic mustard, you know, like the cheap Simpson colored mustard. Yes. I think that's the one

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that belongs for example, to some type of burgers and sometimes have hot dogs. Uh, that's

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the one, you know, you don't want to use a fancy mustard for that one. Yeah. 100% totally

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or heights, ketchup, like get the fuck away from me with any other kind of ketchup. I

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don't want your homemade ketchup. I'm sorry. I'm sorry if it's your grandma's recipe and

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you really treasure it. But if I want like, if you give it to me as a tomato sauce, the

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spice tomato sauce, I'm kind of like, okay, nice. But if you like, if something requires

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ketchup, which sometimes is the case, right. Then I don't want any other thing than ketchup

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and not even just any ketchup. I want highest ketchup, you know? So people from Heinz, if

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you're listening to this, we're open to talk to some sponsorship for the show. You know,

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like, uh, I have mixed feelings actually, because I've done like home ketchups and,

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uh, I, I, I do really fucking good home ketchups. And I think like, it's as you say, like I

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wouldn't put that on a sausage, you know, like I would, you know, like, uh, like a super

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nice tomato ketchup. Maybe you just add like a little teaspoon next to like a super nice

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braised pork belly because, uh, you know, you're cooking, you're putting it in a dish

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and that's like something else, you know, like, but you wouldn't put it on a hot dog.

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Exactly. Like, yeah, it would be discompensated. Like one thing with the other. Cause I don't

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know, having champagne with a hot dog. You're an idiot if you do that basically. Oh, I disagree.

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I think I, I think so. Like a Dom Perignon, like a super expensive champagne. Man, I fuck

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with that. I fuck with that. Honestly. Like now that I'm imagining myself eating, man,

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like those hot dogs that we ate in Copenhagen, you know, a nice glass of Dom Perignon. Fuck.

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Yeah. By the way, those hot dogs, would you like to explain the context of those hot dogs?

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I mean, what was the context? They were just very nice hot dogs. It was like good sausages.

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Ah, we're not talking about the after, after nomad dinner hot dogs. No, no, Eric, those

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hot dogs are a secret that never should see the light of day.

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I mean, the other ones, those were, yeah, I could have champagne with the ones we had

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next day. Not with the crappy ones from 7-Eleven at 2 a.m. after a super expensive dinner.

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Yeah. We're not going to say who, where we were. Yeah. Yeah. No, I fuck with that. Like

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I can see that you make a nice hot dog, you have a glass of champagne with it. You know,

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I can, I can see that going. Like, that's cool. I like that.

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Okay. Okay. Okay. You know, like also since we're talking about tomatoes, dude, when this

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kind of seems like when you get like, like a pasta and you know, they use canned tomatoes,

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which is perfectly okay. But there are these canned tomatoes where the tomato is fried

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or the tomato is raw. And when you use a raw tomato for a pasta sauce and you don't cook

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it and you can taste this sour raw for me, I hate that shit.

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Yeah. That's understandable. Like I feel like raw, like canned tomatoes have a place on

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pizza. For sure. You know, like when you get good quality canned tomatoes and you just

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crush them, like you strain them, you crush them, you make them, you mix them with olive

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oil, whatever, salt and garlic if you want it. For me, for me, that's the right way to

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do it. The right way to put a sauce on a pizza is raw tomato because you're going to bake

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this a thousand degrees, you know, like, but putting it in a pasta without cooking it,

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it's just wrong. That's just wrong. And I also don't like fried canned tomatoes that

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you buy pre-fried in the can and just putting that on top of the sauce with anything else,

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you know, on top of the pasta. Sorry. It doesn't work. Yeah. It doesn't work. You're cheating.

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You're cheating yourself. Exactly. You're cheating and degrading yourself. Don't do

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that. Now there's shortcuts that are like, that are, that you are able to take, but that's

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not one of them, you know? And like, yeah, I actually think like there's a, there's a

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weird stigma around canned tomatoes. Canned tomatoes are not something to look down upon,

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you know, and also between canned tomatoes, there's like, you know, huge quality differences

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or sort of like this really good quality canned tomatoes. I'm actually buying a tomato puree

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right now from Italy, from the same place that I get my olive oil from, it's called

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Sandicario. They make a very nice olive oil and they also sell tomato paste and that's

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basically almost counter-intuitively to what you said. When you open it, it's already super

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delicious. It's bright, bright, deep red and super tasty. And basically all you need to

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do is just bring to a boil one time with some olive oil, add some salt, maybe a little bit

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of sugar, you know, and that like, that's it. It's already, it's super, super tasty.

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Yeah. I don't deny that. Of course, if you have like the best tomato paste in the world,

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probably you can spread that on bread and eat it just like that for sure. Like, but I'm

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talking about like generic stuff that you buy anywhere, you know? Yeah, yeah, for sure.

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I went too far. I went too far with the, with the spreading on the bread. Okay. No, no,

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no. You know, there's people who do that, you know, that eat like tomato paste on bread.

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I've met a few people that do that. They use tomato concentrate as a spreading on bread.

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Okay. Okay. Okay. I've seen people eating stock cubes, you know, like just like candies.

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I've seen that as well. Actually. Yeah. Well, I like just licking them consistently until

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that's really unhinged. That's, that's intervention worthy behavior. Honestly, that is the most

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crack head junkie behavior I've ever, no, honestly, I'm sorry, but this is basically

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you just like, you're like, like, ah, I like how all my, my brain is sort of like sparking

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me with dopamine and like, oh, nice. I like how I can't feel my tongue afterwards, you

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know, like sniffing glue. Jesus Christ. Yeah. Yeah. It's on the same level. You know what

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I hate? I hate these like Instagram chefs who make food based on color. Right. Oh yeah.

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And like, I'm not talking about sort of like, we all get do and should get like inspired

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by color and by nature. And there's many great chefs that have also done this, you know,

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like, yeah, more questionably, a la passat. He's also done just like blue dishes and stuff

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like that. If you're a genius, like a la passat, okay. But all these like Instagram chefs,

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where you see that everything is just selected to have the same shade of color. And you look

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at the, at the dish and it's completely nonsensical. You're like, who would come up with nobody

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with the intention of this dish being there for being eaten and enjoyed would have come

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up with this combination. I absolutely hate that. No, no, no. There are like whole Instagram

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accounts. If you see the grid with the, with all the pictures, you see this rainbow of

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the rainbow. Every picture has all the colors and the spectrum. It's horrible. And also

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like, like this, this way of thinking of, yeah, this should have like a meaty part,

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a puree, a crispy part. Yes. Blah, blah, blah. Like, you know, also all the textures and

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all the colors and the same dish. And that's, that's what makes fine dining. No, not at

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all. Like you're not getting anything. You're not understanding anything. You're not getting

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anything at all. Yeah. And, and a little agar gel and a little fucking Q and like dehydrated

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fucking vegetable piece and more is more, more and more of everything. Yeah. That's

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something that like, I, yeah, that's something that annoyed me also with like younger chefs

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when I was teaching, whereas it was sort of like, Oh, I wanted to show a technique. And

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it's kind of like, well, how about instead of showing technique, you show understanding

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of technique, you know, as in like what you want to, instead of just listing an amount

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of things that you can showcase that you can do, you know, why don't you show your ability

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to use them properly to convey something like, like what we saw at Noma, you know, like there

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were dishes where basically what we had was sliced vegetables on top of our cream and

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that was it. But of course that cream, there was a lot of fucking technique behind that

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cream. There was this smoked tomato that tasted like a super sweet rich umami smoked tomato

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sauce, you know, like, and like, I have no idea how they did that, but you know, they're

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not making like some kind of pyrotechnical work to showcase their technique. Absolutely.

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And like for me as a chef, I know everybody's different and that's totally fine. But like

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for me as a chef, I always wanted to chase that, you know, like even now, you know, I,

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when I make a dish, we've just recently had a menu change at my restaurant and a lot of

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things went a lot simpler, you know, like a lot simpler, especially now for winter.

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And yet I think they're a lot better. And I'm chasing for this sort of like moment where

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you just eat and it's kind of filling you up and the balance is perfect. And it's just

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super satisfying and tasty and like complex in a simplistic way. And like that for me

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is much more valuable than looking at a plate and be like, oh, wow, you know, it's so colorful

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because that's so cheap. You know, that's like, that's so superficial, but like actually

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when you eat it, the whole purpose, the original purpose of a dish getting totally lost. And

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like you say, like, you know, I mean, good example are the, the piece, the grilled piece

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that we ate at Noma. It's just fucking peas in a pot that they grilled over charcoal with

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a little bit of sauce on top. Of course, the sauce is complex and there's loads of technique

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in there and how to open the peas and how to grill them. There's loads of technique

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there, but it's not the important thing. Like you're not eating the technique, you're

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eating the dish and the experience that you have really, at the end of the day, you don't

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really care about the technique. You just care about the experience that you had while

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eating it. And it was, you know, great. We're going to use Noma as an example for like a

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really long time, aren't we?

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I guess the problem with concepts and conceptuality around dishes, you know, because this can really

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be like, you know, it can really backfire. For example, things that are over conceptualized,

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you know, like a dish that if you didn't hear the five minutes story, then you wouldn't

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enjoy it. You know, for me, that's just wrong. Like a dish should work by itself and the

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story should help you to enjoy it more. But it should work without the storytelling. Same

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as a painting, you know, you go to a museum, you should see something and it should provoke

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either thoughts or emotions or whatever. And then someone comes and tells you whatever,

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the biography of the artist or the context or many other things or how they produce the

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pigments to make the painting. And then you go, oh, now I like it even more. Exactly.

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That's something I hate when a dish depends on the storytelling to work. And also when

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you find like this forced justifications, for example, I remember also like this was

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like an exam with students and they had the concept of witchcraft or something like that

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or the elements of nature. And they presented us a traditional ceviche, you know, and then

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they started, yeah, here are all the elements because you have the water and earth and fire

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because of the chili and you know, like they just took something that already existed and

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you know, like they made it fit into that concept scheme. And for me, that's just bullshit.

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Which you can do with anything. Exactly. Yeah. Especially if you're talking about the elements

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of nature, which are everywhere. We're all made of that. You know, like exactly. Yeah.

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Yeah. You basically, you can bullshit your way around anything, you know, like with,

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with words, you can connect anything to anything really, if you just reach far enough. And

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like, I totally agree. That's just very lazy. You know, what about shares that use too much

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Santangram whether you thought, do you hate that? I do hate that. Yes. I hate the fact

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that people seem to promote as they haven't really grasped how Santangram works. Just

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use less, you know, just use less and work yourself up bit by bit. Like I used Santangram,

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I used Santangram a fair bit actually. Like I have a couple of recipes that I kind of

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bring out fairly often. Like I have this like base recipe of like a fake beurre blanc, but

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which you can make like a really good butter and stock emulsion. And you have like a base

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for a sauce that you can then finish in service. And it's super good. It works super well.

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And you can do it a lot. Like for example, imagine I have whey, right? Like the byproduct

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from cheese making. And I add some stock. So I have this whey stock. I bring it up to

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a boil. I add cold butter, almost equal amounts, salt. And then I add a little bit of Santangram

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and I mix the cold butter into the hot liquid and it forms a like a beurre blanc and it

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stays together as a super good texture. And then you have this like amazing like sauce

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base, like a butter sauce base that you can just finish in service. You just create like

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for a long time, I like grated some cheese into it, make this like homey cheese sauce.

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Super nice. You can use it for like, like right now I've got this like lovage and parsley

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sauce that I do with set mushrooms. And it's just like so versatile, you know? And that's

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where I feel like these molecular ingredients come in really, really well. If you make it

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about the ingredient, it's like, really boring. But if you use them subtly, you know, and

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here kind of there, you make them like work to your advantage, then I think it's cool.

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Yeah, yeah, I agree. I agree. Yeah. What about, you know what I really hate? And I really

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hate this like very much. Self flattering behavior. You know, people that walk around,

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for example, I get you and say, I'm so good. And this is so good. And especially chefs,

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you know, like head chefs that walk around and live like, I mean, it's okay to be proud

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and to, you know, like, but you know, can you try this? And you try it and it's fucking

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delicious, isn't it? And it's like, wait, wait, wait, wait, wait, wait, wait, wait, wait,

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wait, wait, wait, wait, wait, wait. And the chef is like, give me the chance to give you

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my opinion, especially when it's not, you know, when it's not, they have that attitude.

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Oh man. I have to admit, I sometimes do that. But like in a different way, you know, like

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sometimes in service, I'll like, I'll be cooking, like, like usually when I cook in the kitchen,

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I'm cooking a hot section like Sausage, and I'll cook like a piece of meat or whatever.

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I cut it open, it's like perfect, you know, just like pink from one end to the other.

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And I'll say, I say stupid shit like, Oh guys, guys, what the fuck? Who cooked the steak?

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It's me. I, it's me. I cooked the steak. Um, but yeah, anyway, but I totally get what you

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mean. Like, I mean, but that, but, but you're joking, you know, it's a joke and it's funny

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and everybody loves and that's super cool. That's okay. But I mean, when people do it

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like for real or like for real, that's weird. Yeah. And, and especially if it's not the

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case, that's what bothers me. Like, um, and you're not getting better with that attitude,

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you know, you're just being comfortable with the crap you're cooking. You're bullshitting

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yourself. Exactly. Nothing screams confidence in my eyes than somebody like in, in, in a

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high position, like a head chef or a sous chef being able to very realistically look

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at things and accept them for what they are. You know, like, I can't really remember what

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it was, but like, it's not so long ago that I made something. It just did not work out

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the way that I wanted it to. And like, what the fuck am I going to do? Pretend like it's,

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like it's the most amazing shit ever. Like, no, it just didn't work out. Um, I split the

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sauce. I fucked up the thing. I, you know, I measured out a pastry recipe wrong, whatever,

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you know, and like just own up to it and learn from your mistakes. But like the worst thing,

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because everybody around that see around you sees it, you know, like you're not bullshitting

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anybody. If it's not good, you know, then like, you're not going to make people believe

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it's good just by you telling them everybody's going to know that you're a dipshit. I don't

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know. I don't know. I've seen people, I've seen people that have this attitude and they

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walk around telling everybody how delicious is everything they did. And then, then suddenly

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I am surprised to see people say, Oh yes. Oh wow. This is really good. And I'm like,

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what's going on? You know, like, what is this? Yeah. But then they're bootlickers, you know?

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Yeah. Yeah. Bootlickers. That's something else. I hate bootlickers. I hate it when I

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notice that, you know, sometimes you have this like, uh, that you notice, especially

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when you're in like management positions and you have these people and they have a certain

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attitude that was such a good idea, chef. Yeah. Yeah, exactly. And they, um, but then

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you notice that, cause if they say that in the immediate, that's fine. Right. If, then

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if, if they didn't think so, they would say that I don't think that's a really good idea.

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Right. Then that would be fine. But I had a few chefs now also that were like, kind

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of like a certain attitude towards you. So it's like, Oh yeah. What are you doing? Oh

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yeah. Sure. No, no, no. I'll, I'll make sure that gets done. Yeah. Absolutely. Yeah. No

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problem. No problem. I'll take care of it. Don't you worry. Right. And then you see them

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with other people and they're just like super shitty, you know, like super, like they, they

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pretend like they're always on top of it. And then you see them like slack off and just

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make really shitty shortcuts and blah, blah, blah. But then when they're like, you know,

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in front of you, they're sort of like, Oh yeah, no, that shouldn't, that should definitely

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not be like this. You know, like, Oh, I don't know who did this. It's, um, pretending like

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they're really, really engaged and really sort of sharp. But actually once the attention

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is gone, they'll just as like lacks about it as everybody else. I absolutely hate that

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because I don't like fake people at all. At least be like openly, openly, you know, like

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what, whatever you are, don't bullshit people. Yeah, absolutely. Yeah. I also hate when you're

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eating at a table with more people and, and there's someone who doesn't like something,

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which is perfectly okay, but they make this big drama about it. Like, Oh, Pranz, this

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is so disgusting. I'm going to puke here in front of everyone. Yeah. You know, and

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it's like, you know, like, can't you like behave like a normal person? You know, you're,

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you're the weirdo here. Not everyone else, you know, like, yeah, totally. And I, like,

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I also, I really hate that. It's kind of like you explaining like a dish you do, for example,

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like front of house, you're sort of like, Oh, well, we're gonna have this new dish on.

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And it's something, Oh, what is it? Yeah. Well, I don't know. It's pigeon. And they're

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like, Oh, that's disgusting. Like, why vegetarian? I'm like, okay, well, that means that it's

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not disgusting. It's just your choice. Right. So like, it's actually our work and kind of

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like what we're doing here. And exactly. It's disrespectful. Yeah. Let's not refer to things

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as disgusting. Well, for the people that cooked it and also for, for the people that are enjoying

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it. You know, if I'm enjoying something, I'm eating something. I don't want someone next

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to me saying, this is so disgusting. You know, it really has an impact on what you're eating.

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This kind of comments. It's like a child's, like a child's behavior. When I was on the

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airplane the other day, I saw an adult cough, like a childhood cough, you know, like no

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hand just like, like this, you know, just like open. And I was like, what the fuck is

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wrong with you? That's like on the same level, you know, it's just like, just mindless kind

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of like, right? Yeah, exactly. People without filters. That's a problem. Exactly. What about,

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you know, the, the concept of when I see people writing or, you know, things like, like I'm

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using the concept of Michelin, like these are Michelin trained chef or, or things like

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molecular gastronomy, that one, you know, like, this is a molecular gastronomy Michelin

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trained chef. And it's like, for me, you just, you know, like you didn't do a favor to that

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chef describing it. Yeah, no, it's terrible. I totally agree. The thing is like, I, what

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I have a problem with is that I don't know how to not do it, you know, like, because

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I use the term like, oh, Michelin is Michelin that which is totally, which is very wrong,

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you know, but at the same time, or like fine dining, I hate the term fine dining. I really

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hate it. Okay. Okay. Okay. It's like, what the fuck is fine dining? Like you go, you

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go to a trattoria in the, in the rural countryside of Piedmont and it, and have an amazing meal.

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Is that not fine dining? Like what the fuck is fine dining? Like, it's really difficult,

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but people need to be able to label things. They need to have something to work with.

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And that's why often they use labels that don't really, if you know what the subject

325
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is about, that don't really fit that subject. They find it's really difficult.

326
00:29:14,120 --> 00:29:21,960
No, no, I agree. And yeah, and it's difficult to, yeah, to label things and also to sell

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yourself, you know, to market yourself as a professional, as a chef and make people

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understand like what your strengths are. And also if you're working with someone who is,

329
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let's say a PR strategist or something like that, who are usually the people that will

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come and tell you, you should say you're a Michelin trained chef.

331
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Totally. And you know, like, and how to balance this,

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because I'm not saying you can't do that. I'm just saying there are ways that upset

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me and ways that I think are legit and okay. No, totally.

334
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But the concept of molecular gastronomy, like that concept, what is molecular gastronomy?

335
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Are you using molecules? Oh, wow. Okay. And that's something very new.

336
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Yeah. Wow. You know, what the fuck, man?

337
00:30:13,200 --> 00:30:17,680
I mean, to me, it just means you're using social products these days, you know, as like

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your kitchen is based around social products. And pipettes.

339
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But because like what it used to be originally is completely different, you know?

340
00:30:24,760 --> 00:30:28,200
Well, first of all, that concept is a journalist concept.

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Yeah. Like never, for example, Ferran Adria, he

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was talking about deconstructivism, which is a concept he borrowed from architecture.

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And he that's how he would describe himself. He would say he would deconstruct on a period,

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a period later, he was talking about something else.

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I would say like that whole family of cooking style, I would describe it as modernist cuisine.

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That's like a concept I feel comfortable using, even though that was later introduced in Seattle.

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But molecular gastronomy for me is just plain bullshit.

348
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And also when people ask about it, oh, this is like a very molecular dish, you know, like

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it has molecules.

350
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You know, actually, you're giving me an idea now.

351
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I think I should just come up with like a bullshit term for like the sort of cooking

352
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that we do and just use that, you know?

353
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Of course.

354
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Yeah. And just be sort of like, oh, yeah, of course it's blah, blah, blah gastronomy,

355
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you know?

356
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And then when people ask, it's sort of like, oh, you don't know what blah, blah, blah gastronomy

357
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is.

358
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Let me explain it to you.

359
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Avant-garde classique?

360
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You don't know what avant-garde classique is?

361
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And then I'll just explain it to them sort of like, well, it's highly regional, highly

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seasonal blah, blah, blah, inside the regions of blah, blah, blah, you know?

363
00:31:45,560 --> 00:31:50,480
I mean, like, actually, I think that's very, that's what everybody should do.

364
00:31:50,480 --> 00:31:57,160
Actually, you should create your own label to describe something that you do and words

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that you feel comfortable with and that they represent you.

366
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Get off trying to put all the hashtags, all the trendy hashtags on your CV, you know?

367
00:32:07,000 --> 00:32:08,000
Yeah.

368
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That's very true.

369
00:32:09,000 --> 00:32:10,000
It's very difficult.

370
00:32:10,000 --> 00:32:12,440
Well, Eric, do you have anything else that you hate?

371
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No, I just wanted to say stay hateful kids and stay in school.

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I think that after talking with so much hate, we should say a couple of things that we love

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just to break out of the energy.

374
00:32:27,000 --> 00:32:28,000
Nah.

375
00:32:28,000 --> 00:32:32,160
I love making this podcast with you, for example, Eric.

376
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Come on.

377
00:32:33,160 --> 00:32:34,160
Don't say those things.

378
00:32:34,160 --> 00:32:35,160
I won't believe them.

379
00:32:35,160 --> 00:32:36,160
Come on.

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And I love pancakes in the morning.

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

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

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00:32:49,880 --> 00:32:50,880
an episode.

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

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The show airs every Monday.