WEBVTT - Luke’s Diner: Let Them Eat Cake 0:00:00.720 --> 0:00:04.080 I Am All in Again. 0:00:09.880 --> 0:00:10.440 Let's do. 0:00:18.200 --> 0:00:21.840 Luke's Diner with Scott Patterson, an iHeartRadio podcast. 0:00:21.960 --> 0:00:25.880 Hey everybody, Scott Patterson, I Am All and Again podcast. 0:00:25.920 --> 0:00:30.320 Almost forgot one of them productions. iHeart Radio, iHeart Media, 0:00:30.440 --> 0:00:36.160 iHeart podcasts. Luke's Diner episode with the one and only 0:00:36.520 --> 0:00:39.400 Duff Goldman. Let me tell you a little about Duff. 0:00:39.640 --> 0:00:42.519 He is a classically trained chef, best selling author, and 0:00:42.600 --> 0:00:48.080 artist celebrated for his creative desserts and joyful approach to baking. 0:00:48.120 --> 0:00:51.360 E rose to fame on Ace of Cakes featuring his 0:00:51.400 --> 0:00:55.040 team's custom creations at charm City Cakes, a mentor and 0:00:55.120 --> 0:00:58.440 judge on Food Network shows like Kids Baking Championship Holiday 0:00:58.880 --> 0:01:02.920 Baking Championship. Duff connects with fans to his cakes on 0:01:03.120 --> 0:01:07.480 Goldbelly Party Essentials on Hallmark. That's quite a website. I 0:01:07.600 --> 0:01:11.080 check that out, Blake Tivity, Baking Kits, and his New 0:01:11.120 --> 0:01:18.119 York Times best selling cookbooks. He's a little busy. Check 0:01:18.880 --> 0:01:22.240 out his YouTube channel Duff Stuff for new episodes every 0:01:22.280 --> 0:01:26.000 Thursday at three pm. We're dough Experiments with recipes, wild 0:01:26.080 --> 0:01:31.320 food combos, savory dishes. Fans can also order his cakes 0:01:31.440 --> 0:01:37.080 nationwide at goldbelly dot com, follow him at at Duff Goldman, 0:01:37.880 --> 0:01:43.800 or visit www dot duff dot com. 0:01:43.959 --> 0:01:47.640 iHeart Podcasts listen on the iHeartRadio app. 0:01:49.560 --> 0:01:52.400 Hello and welcome, Duff. How are you. 0:01:52.960 --> 0:01:54.960 I'm doing great? How are you doing good? 0:01:55.480 --> 0:01:57.440 You're taking a little breather with us for half an 0:01:57.480 --> 0:01:59.760 hour and then you're gonna get back to Empire building. 0:02:00.200 --> 0:02:03.840 Know, I'm gonna get back to taking my daughter to gymnastics. 0:02:04.040 --> 0:02:07.400 Very nice. Gotta carve out the time for the little ones. 0:02:07.800 --> 0:02:11.720 Yeah, like watching them run around. She's three, like like 0:02:11.840 --> 0:02:13.200 right around in the gymnastics. 0:02:13.200 --> 0:02:17.680 It's just that's just yeah, right right, Yeah, it's it's 0:02:18.320 --> 0:02:20.440 I have a ten year old. It's just like I'm 0:02:20.600 --> 0:02:23.560 kind of missed those days, you know, yeah he was. 0:02:24.000 --> 0:02:27.720 But it's man, I can tell now, like we'll be 0:02:27.800 --> 0:02:29.840 doing stuff and I'm just like I'll just look at 0:02:29.919 --> 0:02:31.000 her and like I'm going to miss this. 0:02:32.560 --> 0:02:36.919 Will But but it just it gets so it gets 0:02:36.960 --> 0:02:38.639 better and better and better every year. 0:02:38.880 --> 0:02:43.080 Yeah, it changes you learn about Yeah, it's just like 0:02:43.160 --> 0:02:44.519 being they're. 0:02:44.400 --> 0:02:47.600 They're kind of they're kind of raising you, you know 0:02:47.639 --> 0:02:52.280 what i mean, the self that's buried down in there somewhere, 0:02:52.320 --> 0:02:55.359 and it comes out. Yeah, it's it's amazing. So how 0:02:55.360 --> 0:02:58.040 did you get started baking cakes? 0:02:58.960 --> 0:03:03.239 Uh, it's it's a funny story. I was a graffiti 0:03:03.320 --> 0:03:07.440 artist when I was a kid, and I couldn't really 0:03:07.480 --> 0:03:10.440 ask my parents for money for spray paints. So I 0:03:10.480 --> 0:03:14.840 got a job at McDonald's, flipp and Burger's. Fast forward. 0:03:15.000 --> 0:03:18.600 I graduate from undergrad with a degree in philosophy, which 0:03:18.639 --> 0:03:21.720 is incredibly useful, and so I went to culinary school 0:03:21.760 --> 0:03:23.400 because that was like the thing I was good at. 0:03:23.440 --> 0:03:26.000 I was just I was good at, you know, cooking. 0:03:26.560 --> 0:03:31.040 And while we were there, we had like a two 0:03:31.080 --> 0:03:35.160 week course on decorated cakes, and so I was decorating cakes. 0:03:35.200 --> 0:03:36.920 All my teachers like, you're really good at this. And 0:03:36.960 --> 0:03:39.440 I think it was like the combination of like all 0:03:39.440 --> 0:03:42.080 the cooking that i'd done with all of the like 0:03:42.360 --> 0:03:45.400 art and sculpture and all that stuff that I had done. 0:03:45.840 --> 0:03:49.320 And you know, then fast forward a few more years 0:03:49.360 --> 0:03:51.400 and I opened up my own shop. But I opened 0:03:51.400 --> 0:03:55.520 the shop because I was trying to be a full 0:03:55.560 --> 0:03:58.640 time musician, and I was just I needed a job 0:03:58.720 --> 0:04:01.840 that I could like make my own hours, and you know, 0:04:02.000 --> 0:04:04.280 I was just trying to pay the rent while I 0:04:04.360 --> 0:04:07.600 was waiting for my big record contract. I'm still waiting 0:04:07.640 --> 0:04:09.520 for Okay, one of these days. 0:04:09.200 --> 0:04:12.760 Man, me and you both, you both, I know what 0:04:12.920 --> 0:04:15.040 that's like, chasing that dream. 0:04:15.360 --> 0:04:18.880 Yeah, right, yeah, I'm still looking. I'm still I'm still there, 0:04:19.440 --> 0:04:22.320 still there, We're still were We're going to get there. 0:04:22.680 --> 0:04:24.960 But we should get together and do a do a 0:04:25.000 --> 0:04:26.599 cooking album or something. 0:04:26.720 --> 0:04:30.440 You know. Well, I have a band really yeah. Yeah, 0:04:30.520 --> 0:04:34.880 it's called fog Rock. So it's all chefs and we 0:04:34.920 --> 0:04:38.200 do like like seventies and eighties covers. 0:04:38.600 --> 0:04:42.200 Oh that's cool. Where are you in California? Where are yeah? 0:04:42.279 --> 0:04:43.160 Yeah, Los Angeles? 0:04:43.200 --> 0:04:47.960 Oh that's that's so fun. What's the most challenging cake 0:04:48.000 --> 0:04:50.640 you've ever made? At Charm City Cakes? Do you remember? 0:04:51.600 --> 0:04:51.840 Oh? 0:04:51.960 --> 0:05:00.720 Man, we made a life size uh working, working, We 0:05:01.000 --> 0:05:06.040 made a life sized Nascar and then it was like 0:05:06.120 --> 0:05:09.680 a one to one replica of this new paint job 0:05:09.800 --> 0:05:11.440 that this racer was going to get, which is a 0:05:11.440 --> 0:05:11.920 big deal. 0:05:11.920 --> 0:05:14.480 And so you like have to like match all the 0:05:14.520 --> 0:05:17.400 logos to all the corporate sponsors, and like they sent like, 0:05:17.600 --> 0:05:19.919 you know, like paint chips like this is the color 0:05:19.960 --> 0:05:21.920 green for pennz oil, or this is you know, the 0:05:22.160 --> 0:05:27.279 stp is this red And then we uh we took 0:05:27.440 --> 0:05:30.920 I had an old a little amplifier and we stuck 0:05:30.960 --> 0:05:35.520 it underneath the cake, and we got a recording of 0:05:36.040 --> 0:05:40.200 one of the engines from a Hendrix. It was a 0:05:40.200 --> 0:05:42.680 Hendricks car, and so we got a recording of one 0:05:42.720 --> 0:05:45.120 of their engines because those guys know like by the 0:05:45.200 --> 0:05:46.920 sound like, oh, that's not one of our engines. So 0:05:46.920 --> 0:05:48.640 I had to be one of those. And then we 0:05:48.760 --> 0:05:55.680 got a we we went on like Craigslist and we 0:05:55.760 --> 0:05:58.880 got like an old like mobility scooter and took the 0:05:58.880 --> 0:06:01.279 motor out of it and stuck it on the rear 0:06:01.360 --> 0:06:04.159 right hand tire. And so when we put the tire 0:06:04.200 --> 0:06:07.039 on you turn it on, the thing would spin and 0:06:07.080 --> 0:06:09.400 then you'd hit hit the button and it would make 0:06:09.520 --> 0:06:12.279 the sound of you know, this race car. And then 0:06:12.360 --> 0:06:15.480 we got a smoke machine and stuck it behind that 0:06:15.520 --> 0:06:18.039 tire like in it and then so as a tire 0:06:18.120 --> 0:06:21.039 spinning like smoke shooting out the back. It was. It 0:06:21.120 --> 0:06:21.919 was pretty epic. 0:06:22.320 --> 0:06:28.040 Yeah, wow, wow wow. Do you prefer traditional or experimental 0:06:28.080 --> 0:06:30.440 flavor combinations in your cake? 0:06:31.279 --> 0:06:35.440 Well? I mean me personally, but it was funny. We 0:06:35.480 --> 0:06:38.200 were just talking about this my wife's like, what kind 0:06:38.200 --> 0:06:39.800 of cake do you want for your birthday? And I 0:06:39.839 --> 0:06:43.560 was like, I want my favorite cake in the world 0:06:44.240 --> 0:06:50.120 is Betty Crucker yellow cake with chocolate frosting and non perells. 0:06:50.760 --> 0:06:55.000 That that right, that has a very specific I remember 0:06:55.040 --> 0:06:58.440 that that's birthday cake, right, That's that's what That's what 0:06:58.480 --> 0:07:01.880 it is. You're so right, man, yellow cake chocolate frosting. 0:07:02.040 --> 0:07:05.719 Like there's nothing better like you get. We make like char. 0:07:05.640 --> 0:07:09.960 City cakes, Like we make a pumpkin chocolate chip that's amazing. 0:07:10.040 --> 0:07:13.040 We make a Caribbean black cake de list like really 0:07:13.080 --> 0:07:17.320 really good. But you know it's Desert Island yellow cake 0:07:17.360 --> 0:07:18.520 chocolate frosting. I'm good. 0:07:19.360 --> 0:07:23.160 Wow, Well, let's talk a little bit about the food. 0:07:23.400 --> 0:07:31.120 In season one, episode six, Rory's birthday parties. In this episode, 0:07:31.120 --> 0:07:34.400 pudding is discussed a lot and used as a metaphor. 0:07:35.000 --> 0:07:37.880 Laura I believes Emily served pudding at Friday night dinner 0:07:37.920 --> 0:07:41.600 because she knew Laura I liked it. Laura I wants 0:07:41.640 --> 0:07:44.320 Emily to continue to show she knows Lorelai and Rory, 0:07:44.560 --> 0:07:48.960 especially when picking out Rory's birthday gift. Oh no, no, no, no, 0:07:48.960 --> 0:07:51.960 come on, mom, you don't know how to do this 0:07:52.040 --> 0:07:54.880 thing pudding, Emily says, putting. Laurles says, come on, you 0:07:54.960 --> 0:07:56.680 ask for my help. You're reaching out a little, not 0:07:56.760 --> 0:08:00.200 a lot. Don't get freaked, but mom pudding Emily's is 0:08:00.360 --> 0:08:03.840 why do you keep saying pudding? She eventually uses it 0:08:03.920 --> 0:08:07.400 against Emily, saying the pudding was just a flute. Also, 0:08:07.520 --> 0:08:10.280 Suki cooks up a storm for Rory's birthday party, mini 0:08:10.320 --> 0:08:13.920 orange biscuits with honey, mustard, ham and cheddar cheese, and 0:08:13.960 --> 0:08:19.080 angel wings with dipping sauce. Plus, Jackson creates something called 0:08:19.080 --> 0:08:25.280 a ras squat raspberry kum quat. So there you go. 0:08:25.320 --> 0:08:27.760 What do you what do you think of this the 0:08:27.840 --> 0:08:31.960 cooking on this episode? Have you ever seen anything that 0:08:32.440 --> 0:08:37.600 Suki has prepared and gotten inspired or or tell me 0:08:37.640 --> 0:08:39.320 about the level of the cooking on this show. 0:08:40.840 --> 0:08:44.920 Wait, so the tell me the rasquat? This is okay? Now? 0:08:45.080 --> 0:08:47.440 Was that a like? 0:08:47.640 --> 0:08:51.240 Was this a sort of like a like a it's 0:08:51.320 --> 0:08:53.520 it's a raspberry kumquat that were. 0:08:55.000 --> 0:08:58.320 Mated together, grown together. So this was like a like 0:08:58.360 --> 0:08:59.040 a like. 0:08:59.720 --> 0:09:03.800 Jet And Zuki's husband is a vegetable fruit guy, and 0:09:03.840 --> 0:09:07.720 he obviously likes to experiment around with this stuff. Yeah, 0:09:07.840 --> 0:09:10.839 so he comes in with a ras squat. He created it. 0:09:11.080 --> 0:09:16.640 Now, a kum quat is also a sort of a 0:09:16.679 --> 0:09:20.000 mating of a couple of things. Right, it's an apricot 0:09:20.080 --> 0:09:23.800 and I think it's a It is an apricot and 0:09:23.840 --> 0:09:25.839 an orange or something like that, like a like a 0:09:25.920 --> 0:09:29.280 kubquat is that also? Like a low quat is another 0:09:29.440 --> 0:09:36.000 sort of one of the quats. Now, I don't know, 0:09:37.360 --> 0:09:41.000 and I am not a food scientist. I am a baker, 0:09:41.360 --> 0:09:49.640 but I feel like raspberries being a berry and a 0:09:49.720 --> 0:09:53.600 kumquat or a low quat being a stone fruit. Wait 0:09:53.720 --> 0:09:56.320 is it? No, A cub quat is a citrus, a 0:09:56.360 --> 0:10:00.760 low quat is a pit. I don't know if this 0:10:00.920 --> 0:10:01.800 is possible. 0:10:02.000 --> 0:10:04.400 This might not be possible. All right, we found out 0:10:04.400 --> 0:10:07.440 here this is this begs other questions. 0:10:07.640 --> 0:10:14.000 Yeah, hmm, interesting, interesting with the science here, which they're. 0:10:13.920 --> 0:10:15.520 They're taking some artistic license. 0:10:15.600 --> 0:10:20.200 Maybe I tell you I am very pro pudding, Okay, right, 0:10:20.800 --> 0:10:21.400 I mean who's not? 0:10:22.320 --> 0:10:27.080 I am too. I actually joined protest marches for pudding. 0:10:27.400 --> 0:10:29.040 Yeah, I'm very pro pudding. 0:10:29.080 --> 0:10:30.720 It used to happen a lot in my old neighborhood. 0:10:31.160 --> 0:10:36.560 We made a cake the pro pudding, the pro pudding lobby, 0:10:36.720 --> 0:10:37.320 I'm part of that. 0:10:38.280 --> 0:10:40.880 Yeah, that's about as political as I get. 0:10:42.800 --> 0:10:45.600 So one time we made a cake and it was 0:10:45.600 --> 0:10:49.800 this big dinosaur and I was thinking about like dinosaurs 0:10:49.840 --> 0:10:53.160 and sort of like some of the like the dioramas 0:10:53.160 --> 0:10:54.720 that you would see when you go to like the 0:10:55.040 --> 0:10:59.680 you know, the Natural History Museum, and I was like, 0:10:59.720 --> 0:11:02.040 you know, one of the things I love about like dinosaurs, 0:11:02.040 --> 0:11:05.400 it's like all like the like the Librea tar pit 0:11:05.920 --> 0:11:09.760 bubbling mud kind of thing. So it's like, how are 0:11:09.760 --> 0:11:14.199 we going to make bubbling mud for this cake? And 0:11:14.320 --> 0:11:19.199 so I made a very loose, very dark chocolate pudding 0:11:19.720 --> 0:11:23.199 and then I got a bunch of aquarium bubblers and 0:11:23.240 --> 0:11:27.000 we stuck them in to the sort of the vessel 0:11:27.080 --> 0:11:29.320 that we used for the pudding, put all the pudding in, 0:11:29.960 --> 0:11:33.199 and then turned them on. And they were like, oh great, 0:11:33.320 --> 0:11:35.240 yeah it was it was great. 0:11:35.400 --> 0:11:38.679 It was a little couple of little dinosaur eggs and there. 0:11:40.320 --> 0:11:42.760 Maybe they're just like white chocolate. Yeah, yeah, that's why 0:11:42.760 --> 0:11:43.880 that's why I'm not a chef. Really. 0:11:43.960 --> 0:11:45.560 Well, no, the white chalk is actually a good idea 0:11:45.600 --> 0:11:50.000 because it's the chocolate is fat based. It's not water soluble, 0:11:50.040 --> 0:11:50.920 so it would melt. 0:11:51.240 --> 0:11:51.320 Right. 0:11:51.400 --> 0:11:54.480 If I put a candy dinisaur egg in there, it's 0:11:54.480 --> 0:11:56.360 just gonna melt into the liquid of the pudding. But 0:11:56.440 --> 0:11:59.360 a stoll ad piece of chocolate not going anywhere. 0:11:59.720 --> 0:12:02.679 I put that in the book. I'm gonna steal that one, 0:12:02.679 --> 0:12:03.320 all right, thank you. 0:12:03.679 --> 0:12:04.200 I'll tell you. 0:12:16.640 --> 0:12:20.400 Is there a pastry that you've made that it stands 0:12:20.440 --> 0:12:22.239 out as your personal favorite. 0:12:23.000 --> 0:12:31.360 I'm gonna say my great grandmother's apple scrutle. She was 0:12:31.400 --> 0:12:36.719 a baker and she was from like Ukraine, Moldova, that 0:12:36.840 --> 0:12:38.800 kind of area back I did get up. The border 0:12:38.840 --> 0:12:40.920 is always moving, so who knows where she's from somewhere 0:12:40.920 --> 0:12:46.199 over there. And uh, the thing that's really interesting about it, 0:12:46.280 --> 0:12:50.680 like one, it's absolutely delicious. Uh Two, it's not like 0:12:50.720 --> 0:12:52.760 an apple strudel, like if you go to Germany, if 0:12:52.800 --> 0:12:55.880 you go to Austria and you get an apples apples strudle, 0:12:56.320 --> 0:12:59.520 it's like big chunks of apples, right, and they're pretty 0:12:59.520 --> 0:13:01.880 fresh and they still got like they're pretty toothy, like 0:13:01.880 --> 0:13:06.000 they still got some crunch to them. Almost hers. She 0:13:06.200 --> 0:13:10.480 would cook her apples down, like she'd cook it and 0:13:10.520 --> 0:13:13.280 cook it. It would become apple sauce. She would keep 0:13:13.360 --> 0:13:16.360 going and cooked it down to like a marmalade. That's 0:13:16.400 --> 0:13:19.760 the word she used, was marmalade. And the recipe when 0:13:19.760 --> 0:13:22.800 I make it, I've actually taken it a step further 0:13:23.520 --> 0:13:25.800 and I will reduce it and reduce it, and it's 0:13:25.840 --> 0:13:28.280 like it'll take six seven hours to like reduce this 0:13:28.280 --> 0:13:32.920 stuff all the way and then at the last minute 0:13:32.960 --> 0:13:38.800 there's like this point where you have finally removed all 0:13:38.880 --> 0:13:43.319 of the moisture, all of the water from the apples. Now, 0:13:43.320 --> 0:13:48.240 the interesting thing about cooking is that it's basically you're 0:13:48.679 --> 0:13:51.040 all you're really doing when you're cooking or baking is 0:13:51.080 --> 0:13:54.160 managing water, right, and trying to sort of like move 0:13:54.200 --> 0:13:56.800 the water around, remove the water, add water. You know, 0:13:56.880 --> 0:13:59.400 it's a lot of cooking is just managing water. 0:13:59.520 --> 0:14:01.400 That's very good point. That's a very good thing. Yeah, 0:14:01.400 --> 0:14:04.079 because it really if you've got if you've got you know, 0:14:04.120 --> 0:14:07.240 if you're boiling, if you're doing the chicken and you're 0:14:07.280 --> 0:14:12.680 boiling some rice, and yeah, it's all water management, water management. 0:14:12.280 --> 0:14:18.679 Right, yeah, water, so nothing will caramelize in the presence 0:14:18.880 --> 0:14:26.280 of water. Right. When you reduce all these apples, you 0:14:26.640 --> 0:14:29.640 reduce reduced reduce. It finally gets to a point where 0:14:29.640 --> 0:14:32.000 there's no more water, and at that point it starts 0:14:32.000 --> 0:14:37.200 to caramelize. But you spent seven hours reducing this whole thing, 0:14:37.400 --> 0:14:38.920 and that right when you get to the very end, 0:14:39.160 --> 0:14:41.000 you've got to make sure that you really stern it, 0:14:41.040 --> 0:14:42.880 really stern it, because you want it to get this 0:14:43.040 --> 0:14:48.960 like golden amber caramelized color. But you know, thirty seconds 0:14:48.960 --> 0:14:51.720 too long and you've burnt it. And so it's like 0:14:51.800 --> 0:14:54.840 this big, long process that comes down to this like 0:14:55.440 --> 0:14:58.400 one thing right at the very end, and it makes 0:14:58.840 --> 0:15:04.520 such a it's like the strudle is almost like candy 0:15:04.720 --> 0:15:08.000 and they're small pieces, like little things like this with 0:15:08.040 --> 0:15:10.640 like this like dot of filling in the middle that's 0:15:11.160 --> 0:15:16.320 very like really bright, really big, just really good stuff. 0:15:16.360 --> 0:15:17.960 You know, let's take a break. I need eed something. 0:15:19.320 --> 0:15:25.240 What's the request you've ever received for a cake? Just sign? 0:15:27.480 --> 0:15:29.840 Uh it's a family show, family show. 0:15:30.320 --> 0:15:33.200 Yeah, well there was I got it. Like it's a 0:15:33.200 --> 0:15:37.520 little gross, but there was one where you know, like 0:15:37.560 --> 0:15:41.240 there's that like doctors and nurses kind of have a 0:15:41.600 --> 0:15:45.440 sort of different sense of humor than most people, right 0:15:46.200 --> 0:15:51.800 and yeah, and uh, there was a nurses convention in Baltimore, 0:15:52.480 --> 0:15:54.400 and so there was all these nurses coming and they 0:15:54.440 --> 0:15:57.440 wanted to get a cake, and they they wanted a 0:15:57.480 --> 0:16:02.160 cake of and these like anatomical models that they use 0:16:02.240 --> 0:16:05.800 in like you know, med school, nursing school, and the 0:16:05.840 --> 0:16:12.280 one that they wanted was a model that depicted all 0:16:12.360 --> 0:16:18.000 of the different types of bed sores that somebody could 0:16:18.040 --> 0:16:22.400 get well. And they brought one to show us so 0:16:22.520 --> 0:16:26.040 we could see it. And it was gross and we 0:16:26.160 --> 0:16:29.800 like made it and it was like anatomically correct and 0:16:29.960 --> 0:16:32.960 super gross, and I just I can't believe that they 0:16:33.040 --> 0:16:36.080 were able to sort of bring themselves to to eat 0:16:36.120 --> 0:16:39.000 this thing. It was gross. 0:16:39.880 --> 0:16:42.400 That is definitely well, that was the question, you know, 0:16:42.440 --> 0:16:48.480 the strangest and the weirdest that that qualifies. Are there 0:16:48.520 --> 0:16:53.040 any specific cakes on Goldberry that have become unexpected bestsellers? 0:16:53.720 --> 0:16:55.800 And you know, I mean they all do really well, 0:16:55.800 --> 0:16:58.880 but like some of them are seasonal and some of 0:16:58.920 --> 0:17:02.280 them are like they're they're there year round, like our 0:17:02.640 --> 0:17:04.879 chocolate cake is there year round, and I see, I 0:17:04.880 --> 0:17:08.800 don't know. I mean the nice thing about Gallbelly is that, uh, 0:17:09.320 --> 0:17:11.200 like I have a shop. I have a cake shop. 0:17:11.280 --> 0:17:13.960 It's in Baltimore. And if you live in Baltimore. You 0:17:14.000 --> 0:17:15.159 can come in there and get a cake. I mean, 0:17:15.160 --> 0:17:16.760 you can get a cake anywhere in the world, but 0:17:16.840 --> 0:17:21.080 you know it's delivery fees get pricey and like the 0:17:21.200 --> 0:17:27.680 nice thing is now like somebody in you know, Spokane, Spokane. 0:17:27.800 --> 0:17:32.800 Spokane, Yeah, Spokane, Yeah, Spokane. 0:17:32.840 --> 0:17:34.879 I'm not from there, right, so I can like I 0:17:34.880 --> 0:17:40.480 can say a biza because I'm not from Abithaia. 0:17:40.680 --> 0:17:41.760 It's a mouthful, isn't it. 0:17:41.960 --> 0:17:46.400 Yeah? Yeah? Did you see a pizza? Yeah, it's pizza 0:17:46.480 --> 0:17:47.120 like pizza. 0:17:47.440 --> 0:17:50.399 I see a Z. I'm calling it out. I'm not 0:17:50.600 --> 0:17:52.080 I don't. I don't see a th h when I 0:17:52.080 --> 0:17:52.920 see a Z. I'm sorry. 0:17:53.000 --> 0:17:55.280 Did you see a biza or a pizza? 0:17:55.760 --> 0:17:59.520 That's good too. I like a pizza because it's like pizza. 0:17:59.760 --> 0:18:02.720 Yeah, but there's only one z. If it's two c's, 0:18:02.800 --> 0:18:03.720 I think it's a pizza. 0:18:04.359 --> 0:18:06.040 But I see one, I want to say the z. 0:18:06.280 --> 0:18:07.639 Okay, yeah, a viza. 0:18:08.520 --> 0:18:11.760 I don't limit myself language wise. No, I'm not one 0:18:11.800 --> 0:18:12.320 of those guys. 0:18:12.760 --> 0:18:18.399 It's Barcelona, all right, just come on, but like just 0:18:18.560 --> 0:18:22.440 you don't you don't sound is like when you have 0:18:22.640 --> 0:18:25.040 like okay, like say my accent, right, like, this is 0:18:25.080 --> 0:18:27.040 my accent. This is how I talk. It's like a 0:18:27.080 --> 0:18:30.159 weird mix of New England and you know, East Coast 0:18:30.160 --> 0:18:32.480 and a little bit of Calvin who knows. Right, it's 0:18:32.480 --> 0:18:34.960 a weird accent. But like if I'm sitting there talking, 0:18:34.960 --> 0:18:36.760 I'm like, yeah, so I'm gonna you know, I'm gonna 0:18:36.920 --> 0:18:38.920 grab these tomatoes and put it in here. They're gonna 0:18:38.920 --> 0:18:43.800 take Oh they don't, right, Like what is that? How 0:18:43.880 --> 0:18:46.600 does that make me? Sound like? I know what I'm 0:18:46.600 --> 0:18:51.600 talking about? You know what I like? It doesn't sound right? 0:18:52.320 --> 0:18:53.280 It's mozzarella? 0:18:54.640 --> 0:18:58.000 Right, you know I do want to try that? How 0:18:58.040 --> 0:18:59.719 did you do that? 0:19:01.760 --> 0:19:02.000 Yeah? 0:19:02.400 --> 0:19:02.600 More? 0:19:05.080 --> 0:19:07.000 Yeah, it's mine Italian? 0:19:08.160 --> 0:19:10.360 It is Italians don't even say. 0:19:10.200 --> 0:19:12.080 It like that. I'll say it like that. That's how 0:19:12.119 --> 0:19:19.480 they say in the movies or something. Right, yeah, right, actors, actors, 0:19:20.520 --> 0:19:21.200 I know, right. 0:19:21.560 --> 0:19:21.879 Wow. 0:19:24.240 --> 0:19:29.200 Are there any particularly challenging or memorable cakes that stand 0:19:29.240 --> 0:19:34.520 out in your career? There's one that just you couldn't 0:19:34.560 --> 0:19:36.680 quite get it, but you thought it had great potential 0:19:36.760 --> 0:19:38.919 and it just fell apart or something. I don't know. 0:19:39.600 --> 0:19:42.640 Well, uh, it's you know, there's one cake that I've 0:19:42.680 --> 0:19:49.320 always wanted to make, but nobody has offered me enough 0:19:49.359 --> 0:19:51.439 money to actually pull this up, because it would be 0:19:51.440 --> 0:19:55.560 pretty expensive. But what I want to do is I 0:19:55.600 --> 0:20:01.359 want to make a uh like a life's size tonton 0:20:02.280 --> 0:20:05.040 right from Empire Strikes Back? Right? 0:20:06.040 --> 0:20:08.000 What's the tantan? 0:20:08.240 --> 0:20:11.119 Was the the snow that weird? 0:20:11.280 --> 0:20:11.359 Like? 0:20:12.480 --> 0:20:16.080 It was like a bipedal line warns that they rode 0:20:16.119 --> 0:20:18.320 around in the snow, right. Don't want to make one 0:20:18.320 --> 0:20:22.080 of those. But I wanted to have like some sort 0:20:22.080 --> 0:20:25.320 of again managing water. You need like some sort of 0:20:25.520 --> 0:20:32.760 edible waterproof bladder inside of the tontan. And so when 0:20:32.760 --> 0:20:34.920 it came time to cut the cake, you could cut 0:20:34.960 --> 0:20:39.240 the belly open and then all of the like intestines, 0:20:39.320 --> 0:20:42.879 like you know those tubes, they all fall out, and 0:20:42.920 --> 0:20:47.240 then you have a Luke Skywalker cake and you shove 0:20:47.280 --> 0:20:49.679 it in there, right, and then you eat it. 0:20:49.800 --> 0:20:54.399 One does That's what I want? One? Does? You know, 0:20:54.560 --> 0:20:58.800 let's start a you know, go fundme page or something. 0:20:59.160 --> 0:21:00.800 You know, Let's let's get that done. What do you 0:21:00.840 --> 0:21:03.320 call it, ton, Let's let's get that raise money for 0:21:03.359 --> 0:21:04.280 the Ton Time cake. 0:21:05.280 --> 0:21:06.639 I like it. I think if we get it in 0:21:06.640 --> 0:21:10.400 front of Bob Biger, right, whoever, whoever owns that ip. 0:21:10.480 --> 0:21:14.560 Right, now, let's do it. Let's just make a whole 0:21:14.600 --> 0:21:17.080 spectacle about it, and we can sell to Netflix as 0:21:17.119 --> 0:21:20.000 a as a documentary. That's actually kind of a that's 0:21:20.000 --> 0:21:23.199 the kind of wacky, great idea that would actually be 0:21:23.320 --> 0:21:23.960 fun to do. 0:21:24.080 --> 0:21:26.880 You know, like, let's see if we can pull this off, right. 0:21:26.800 --> 0:21:29.040 I mean, because it's so off the wall and great, 0:21:29.160 --> 0:21:31.080 you know, oh my god, that would be fun. 0:21:31.200 --> 0:21:35.080 It's just such a visceral scene, right like when Hansolo 0:21:35.280 --> 0:21:37.920 cuts it open and all the tubes come out. You're 0:21:37.960 --> 0:21:38.760 just like, it's just. 0:21:39.160 --> 0:21:42.320 A little right right, turn that into a well, I 0:21:42.320 --> 0:21:44.240 don't see why we can't turn it into a recipe 0:21:44.320 --> 0:21:46.280 or you you know, let's do it. 0:21:46.400 --> 0:21:47.240 Yeah, I like it. 0:21:56.240 --> 0:21:58.960 How's your time on television shaped your relationship with fans 0:21:59.400 --> 0:22:02.080 and and the baking community. 0:22:02.400 --> 0:22:05.399 That's a great question, Thank you very much. Wow. Uh 0:22:05.680 --> 0:22:08.240 you know, I like, I mean, before I was on television, 0:22:08.280 --> 0:22:14.280 I didn't have any fans, so but like it's it's 0:22:14.320 --> 0:22:18.080 been like an evolution. Where like when I first sort 0:22:18.080 --> 0:22:20.440 of got on television, you know, I was like this 0:22:20.680 --> 0:22:24.040 kid that owned a bakery and was just trying to 0:22:24.080 --> 0:22:26.199 make it, you know, trying to pay my bills and 0:22:26.280 --> 0:22:28.800 be in a band and people are like, oh yeah, 0:22:28.840 --> 0:22:31.200 I have a picture, you know, and you're like why 0:22:32.040 --> 0:22:34.920 what you know? And it was weird and you're sort 0:22:34.960 --> 0:22:37.160 of like it was like it was. 0:22:37.200 --> 0:22:41.200 Really shocking because you for you forgot, you didn't you 0:22:41.760 --> 0:22:43.840 forgot and you were just you and like what's going 0:22:43.840 --> 0:22:46.560 on here? You know? Why why are you attacking me? 0:22:47.080 --> 0:22:47.320 Yeah? 0:22:47.359 --> 0:22:49.840 Oh right, yeah that show. 0:22:50.280 --> 0:22:53.280 Yes, you're like pictures of your cakes, Like, oh okay, 0:22:53.320 --> 0:22:56.320 you're I see it. I see it. And then I 0:22:56.320 --> 0:23:02.680 think there's a point at which you start to accept it, 0:23:03.000 --> 0:23:05.840 right that you know, part of me, part of me 0:23:06.240 --> 0:23:10.320 is public property. Right, there's just a thing where you know, 0:23:11.240 --> 0:23:17.919 you can't sort of like teach people decorum. You know, 0:23:18.160 --> 0:23:21.280 like if I'm at a restaurant eating dinner with my family, 0:23:21.680 --> 0:23:23.800 people are still gonna ask for a picture. Personally, I 0:23:23.840 --> 0:23:27.440 wouldn't do that, you know, but like it's you don't 0:23:27.440 --> 0:23:29.800 really want to be like, hey, you're being rude right now? 0:23:30.280 --> 0:23:31.000