1 00:00:00,120 --> 00:00:03,720 Speaker 1: Welcome to River Cafe, Table four, a production of iHeartRadio 2 00:00:03,800 --> 00:00:05,600 Speaker 1: and Adamized Studios. 3 00:00:11,119 --> 00:00:13,440 Speaker 2: There is much you can know about a person by 4 00:00:13,480 --> 00:00:15,920 Speaker 2: the way they are in a restaurant. Will they be 5 00:00:16,000 --> 00:00:19,680 Speaker 2: kind to a waiter patient if mistakes are made, say 6 00:00:19,720 --> 00:00:23,079 Speaker 2: goodbye when they leave? Will the staff look forward to 7 00:00:23,160 --> 00:00:27,400 Speaker 2: their arrival? When Kathy Kennedy, creator of So Many Movies, 8 00:00:27,840 --> 00:00:31,880 Speaker 2: books a table, everyone in the River Cafe is elated. 9 00:00:32,320 --> 00:00:36,240 Speaker 2: I've witnessed her be attentive and kind to the writers, directors, 10 00:00:36,600 --> 00:00:40,120 Speaker 2: and fans that interrupt her meal, mostly with her husband, 11 00:00:40,159 --> 00:00:43,879 Speaker 2: Frank Marshall. And I've seen the expression that only a 12 00:00:43,920 --> 00:00:47,880 Speaker 2: good food lover can make when she tastes something she likes. 13 00:00:50,800 --> 00:00:52,920 Speaker 3: Thank you, Ruthie, this is great fun. 14 00:00:53,000 --> 00:00:56,320 Speaker 4: I know that this sounds like I'm picking a flavor 15 00:00:56,440 --> 00:01:00,000 Speaker 4: that people go, oh really, but I think great vanilla 16 00:01:00,240 --> 00:01:06,000 Speaker 4: ice cream is just the best. So this is for 17 00:01:06,360 --> 00:01:11,600 Speaker 4: serving fifteen. It's two liters of double cream. It's four 18 00:01:11,680 --> 00:01:16,440 Speaker 4: hundred and fifty milli liters of milk, four fresh vanilla 19 00:01:16,520 --> 00:01:23,720 Speaker 4: pods so important, split lengthwise, fifteen egg yolts, three hundred 20 00:01:23,760 --> 00:01:28,959 Speaker 4: and fifty grams of castor sugar in a large saucepan. 21 00:01:29,800 --> 00:01:34,000 Speaker 4: You'll combine the cream and the milk. You'll then scrape 22 00:01:34,080 --> 00:01:37,479 Speaker 4: the vanilla seeds very carefully to get every single seed 23 00:01:37,600 --> 00:01:40,959 Speaker 4: out of the pods into the pan, and then the 24 00:01:41,000 --> 00:01:46,039 Speaker 4: pods too, and you cook until just below boiling, because 25 00:01:46,080 --> 00:01:49,000 Speaker 4: you don't want it to boil that'll actually ruin the custard. 26 00:01:49,920 --> 00:01:54,000 Speaker 4: And you then remove from the heat, beat the egg 27 00:01:54,120 --> 00:01:59,600 Speaker 4: yolks and sugar together until pale and thick. Pour a 28 00:01:59,640 --> 00:02:03,520 Speaker 4: little of the warm cream into the egg yolk mixture. 29 00:02:04,080 --> 00:02:06,800 Speaker 4: And this is something that you want to do very slowly, 30 00:02:06,920 --> 00:02:11,120 Speaker 4: so that you can blend everything and stir. Return this 31 00:02:11,240 --> 00:02:14,000 Speaker 4: to the rest of the cream in the saucepan, and 32 00:02:14,040 --> 00:02:20,040 Speaker 4: cook gently over a low heat, stirring constantly to prevent 33 00:02:20,120 --> 00:02:23,960 Speaker 4: the custard from curdling. And when the custard has thickened 34 00:02:24,080 --> 00:02:27,360 Speaker 4: enough to coat the back of the spoon, strain it 35 00:02:27,560 --> 00:02:31,480 Speaker 4: into a bowl and leave to cool, Pour into an 36 00:02:31,560 --> 00:02:35,520 Speaker 4: ice cream machine and churn until frozen. And then you 37 00:02:35,600 --> 00:02:37,840 Speaker 4: have perfect vanilla ice. 38 00:02:37,639 --> 00:02:40,960 Speaker 2: Cream that's beautifully red. And also, I did not know 39 00:02:42,120 --> 00:02:44,960 Speaker 2: how good a cook you are, because you know, you 40 00:02:45,000 --> 00:02:48,320 Speaker 2: said it with confidence, with authority, and with knowledge, So 41 00:02:48,840 --> 00:02:50,400 Speaker 2: you do make vanilla ice cream. 42 00:02:50,480 --> 00:02:52,280 Speaker 3: I do make vanilla ice cream. I don't. 43 00:02:52,320 --> 00:02:52,520 Speaker 4: You know. 44 00:02:52,600 --> 00:02:54,320 Speaker 3: The thing is, I don't really get a lot of 45 00:02:54,400 --> 00:02:55,120 Speaker 3: chance to cook. 46 00:02:55,240 --> 00:02:57,680 Speaker 4: I wish I did, because I think I would really 47 00:02:57,800 --> 00:03:00,160 Speaker 4: enjoy it. But when I do, when I have the 48 00:03:00,200 --> 00:03:04,320 Speaker 4: time and I can really focus and pay attention, then 49 00:03:04,560 --> 00:03:06,360 Speaker 4: I find it very relaxing and fun. 50 00:03:06,480 --> 00:03:10,080 Speaker 2: And what about when you started working, what was food like? Well? 51 00:03:10,120 --> 00:03:12,280 Speaker 4: I think the great thing when I started working, I 52 00:03:12,280 --> 00:03:15,720 Speaker 4: immediately started traveling because we've made so many movies all 53 00:03:15,720 --> 00:03:20,480 Speaker 4: over the world, so food is something I really connected 54 00:03:20,520 --> 00:03:23,520 Speaker 4: with because we for instance, with Raiders of Lost Arc 55 00:03:23,600 --> 00:03:27,040 Speaker 4: we were in Tunisia, so I remember one of the 56 00:03:27,080 --> 00:03:30,919 Speaker 4: first scouts we ever did. We were taken to this 57 00:03:31,360 --> 00:03:38,360 Speaker 4: tent basically and they were making pork and lamb in 58 00:03:38,480 --> 00:03:43,040 Speaker 4: the ground, cooking and heating it with fresh vegetables and 59 00:03:43,120 --> 00:03:46,360 Speaker 4: cous goose, and I never had anything like that. 60 00:03:46,480 --> 00:03:47,960 Speaker 3: It was really spectacular. 61 00:03:48,240 --> 00:03:50,280 Speaker 2: I love that food. I haven't been to Tunisia, but 62 00:03:50,360 --> 00:03:52,600 Speaker 2: Morocco very sophisticated. 63 00:03:53,080 --> 00:03:55,440 Speaker 4: You know. That's the great thing about movie cruise. I 64 00:03:55,520 --> 00:04:00,760 Speaker 4: think people assimilate very very quickly. As recently as the 65 00:04:00,840 --> 00:04:04,320 Speaker 4: Last Star Wars with JJ when we were in Jordan, 66 00:04:05,040 --> 00:04:07,320 Speaker 4: and that was the first thing we were all talking 67 00:04:07,320 --> 00:04:08,120 Speaker 4: about was. 68 00:04:08,120 --> 00:04:10,960 Speaker 3: What we're going to eat and where would we go. 69 00:04:11,280 --> 00:04:15,400 Speaker 4: And we were based out of Acaba and so we 70 00:04:15,400 --> 00:04:17,960 Speaker 4: were treated to some pretty amazing meals. 71 00:04:18,120 --> 00:04:21,039 Speaker 2: I think in any work environment, you know, taking care 72 00:04:21,040 --> 00:04:23,719 Speaker 2: of the people who work for you, and the way 73 00:04:23,760 --> 00:04:26,800 Speaker 2: they're fed, the way they are given time off. But 74 00:04:26,880 --> 00:04:30,200 Speaker 2: it's interesting because when we talked to Wes Anderson, he 75 00:04:30,279 --> 00:04:33,240 Speaker 2: said that he loathes stopping for lunch. He did tell 76 00:04:33,279 --> 00:04:35,520 Speaker 2: the story that he tried to just give everybody soup 77 00:04:36,000 --> 00:04:40,240 Speaker 2: and that worked for about one day. Said yeah, maybe maybe. 78 00:04:43,440 --> 00:04:46,919 Speaker 2: He said that actually going out at the end of 79 00:04:46,960 --> 00:04:49,839 Speaker 2: a day with the people who was working with was crucial. 80 00:04:49,960 --> 00:04:53,480 Speaker 2: That time around the table, that time to relax. 81 00:04:53,640 --> 00:04:55,279 Speaker 4: And do you think that's one of the things that 82 00:04:55,320 --> 00:04:58,240 Speaker 4: people are missing right now with COVID is you know, 83 00:04:58,520 --> 00:05:01,279 Speaker 4: so much of what we're doing to be pre prepared 84 00:05:01,839 --> 00:05:05,239 Speaker 4: and handed to people, and that sense of being able 85 00:05:05,279 --> 00:05:08,760 Speaker 4: to gather at the end of the day, usually over food, 86 00:05:08,800 --> 00:05:11,920 Speaker 4: whether you go to somebody's home, like for instance, we're 87 00:05:11,920 --> 00:05:14,120 Speaker 4: shooting one of the Star Wars series and we're up 88 00:05:14,160 --> 00:05:19,000 Speaker 4: in Scotland and Diego Luna is the star of that show, 89 00:05:19,160 --> 00:05:23,039 Speaker 4: and he had about fifteen people who were all vaccinated. 90 00:05:23,080 --> 00:05:24,720 Speaker 4: That was one of the things we had to find out. 91 00:05:24,760 --> 00:05:27,599 Speaker 4: But he had about fifteen people come over and he 92 00:05:27,680 --> 00:05:33,240 Speaker 4: fixed this amazing paiea and everybody was just raving about 93 00:05:33,320 --> 00:05:35,239 Speaker 4: what he had done. And he has his two kids 94 00:05:35,279 --> 00:05:38,680 Speaker 4: with him, and his ten year old daughter is actually, 95 00:05:39,640 --> 00:05:42,599 Speaker 4: from the sounds of it, becoming quite a wonderful cook 96 00:05:43,080 --> 00:05:45,680 Speaker 4: and really enjoys it. And she was in there helping him, 97 00:05:45,720 --> 00:05:48,679 Speaker 4: and you know, I think everybody was realizing how great 98 00:05:48,680 --> 00:05:49,839 Speaker 4: it is to get back to that. 99 00:05:50,160 --> 00:05:53,719 Speaker 2: Yeah, And when you were saying about making vanilla ice 100 00:05:53,760 --> 00:05:56,920 Speaker 2: cream and having time to cook, there is something about 101 00:05:56,960 --> 00:06:03,640 Speaker 2: cooking that is both relaxing and engrossing and apart from 102 00:06:03,760 --> 00:06:05,920 Speaker 2: you know, it takes all your attention. I remember when 103 00:06:05,920 --> 00:06:08,800 Speaker 2: I before I was a chef, I worked in a 104 00:06:08,920 --> 00:06:12,440 Speaker 2: publishers and everybody'd come back and everybody say, don't cook, 105 00:06:12,560 --> 00:06:15,240 Speaker 2: just sit down and relax, But actually it was much 106 00:06:15,279 --> 00:06:19,760 Speaker 2: more relaxing to go and cook. Do you think that's 107 00:06:19,760 --> 00:06:21,760 Speaker 2: something that because it's. 108 00:06:21,360 --> 00:06:25,640 Speaker 4: Complete focus, the same reason some people play golf, you know, 109 00:06:25,839 --> 00:06:30,240 Speaker 4: it's what is it that takes you your attention away 110 00:06:31,080 --> 00:06:33,279 Speaker 4: from the rest of the world and gives you something 111 00:06:33,839 --> 00:06:37,240 Speaker 4: that creative to immerse yourself in. I think, you know, 112 00:06:37,279 --> 00:06:39,240 Speaker 4: it reminds me of one of the things that my 113 00:06:39,320 --> 00:06:42,960 Speaker 4: mom taught me. I'm very particular about how the plate looks. 114 00:06:43,640 --> 00:06:46,880 Speaker 4: You know, whatever it is you're cooking, it really is 115 00:06:46,960 --> 00:06:49,719 Speaker 4: important to then look at the plate and say, well, 116 00:06:50,279 --> 00:06:54,080 Speaker 4: you know, what's the relationship with color and garnish, and 117 00:06:54,200 --> 00:06:57,040 Speaker 4: just how pleasing is it when you set it down 118 00:06:57,040 --> 00:06:59,640 Speaker 4: in front of somebody. And I think that all of 119 00:06:59,680 --> 00:07:03,840 Speaker 4: those little details are what makes it, you know, such 120 00:07:03,839 --> 00:07:06,200 Speaker 4: an enjoyable experience that you. 121 00:07:06,160 --> 00:07:09,440 Speaker 2: Could be talking about a movie. Yes, you just exactly 122 00:07:09,560 --> 00:07:12,960 Speaker 2: have something which could be a same from a film. 123 00:07:12,640 --> 00:07:14,280 Speaker 3: Because it's all in the details. 124 00:07:14,480 --> 00:07:16,840 Speaker 4: That's something that we say all the time, what is 125 00:07:16,880 --> 00:07:20,920 Speaker 4: that That everything you're doing, all the creative processes in 126 00:07:20,960 --> 00:07:25,160 Speaker 4: the details, and that's what makes it so personally enjoyable. 127 00:07:35,240 --> 00:07:39,480 Speaker 4: My mom was actually an incredible cook. She was right 128 00:07:39,520 --> 00:07:43,320 Speaker 4: in the middle of the Julia Child's you know, period 129 00:07:43,400 --> 00:07:46,960 Speaker 4: of time, and so it's one of the reasons I 130 00:07:47,000 --> 00:07:50,760 Speaker 4: think I kind of don't cook because my mom would 131 00:07:50,800 --> 00:07:53,320 Speaker 4: have us out of the kitchen. She would take over 132 00:07:53,360 --> 00:07:57,160 Speaker 4: the kitchen, prepare everything. Sometimes she'd have us come in 133 00:07:57,400 --> 00:07:59,720 Speaker 4: sort of her soue chef, but most of the time 134 00:07:59,800 --> 00:08:01,400 Speaker 4: she was doing everything herself. 135 00:08:01,560 --> 00:08:04,680 Speaker 2: And did your father cook? No, never in the kitchen. 136 00:08:05,440 --> 00:08:06,080 Speaker 2: What did he do. 137 00:08:06,800 --> 00:08:10,040 Speaker 4: We actually lived in a little tiny town in northern California, 138 00:08:10,720 --> 00:08:17,240 Speaker 4: and my dad was a lawyer initially and eventually a judge, 139 00:08:17,280 --> 00:08:21,280 Speaker 4: but he became a mining expert because gold mining was 140 00:08:21,520 --> 00:08:25,120 Speaker 4: a big deal in northern California, and even when I 141 00:08:25,280 --> 00:08:28,320 Speaker 4: was born in the fifties, there was still a lot 142 00:08:28,360 --> 00:08:32,280 Speaker 4: of work to be done in mining claims and what 143 00:08:32,320 --> 00:08:34,880 Speaker 4: not throughout that region, and so my dad became an 144 00:08:34,960 --> 00:08:36,080 Speaker 4: expert in that area. 145 00:08:36,480 --> 00:08:40,800 Speaker 3: He also was very, very involved in a lot of 146 00:08:40,840 --> 00:08:41,520 Speaker 3: the water. 147 00:08:41,400 --> 00:08:45,200 Speaker 4: Rights for the state of California, so the building of 148 00:08:45,240 --> 00:08:48,400 Speaker 4: the dams and that kind of thing, and then there 149 00:08:48,400 --> 00:08:54,520 Speaker 4: were probably thirty forty reservations in northern California at that time, 150 00:08:55,000 --> 00:08:58,800 Speaker 4: and so he was also intricately involved in that. So 151 00:08:59,240 --> 00:09:02,000 Speaker 4: as a kid, it was really interesting to travel with 152 00:09:02,120 --> 00:09:05,480 Speaker 4: him and visit some of these places that were very remote, 153 00:09:06,120 --> 00:09:10,400 Speaker 4: meet some real characters, and that's where I actually in 154 00:09:10,480 --> 00:09:15,600 Speaker 4: terms of food, I was introduced to venison and lots 155 00:09:15,600 --> 00:09:17,640 Speaker 4: of wild game, that kind of thing. 156 00:09:17,760 --> 00:09:22,920 Speaker 3: Pheasants, doves, fish doves. 157 00:09:22,960 --> 00:09:24,120 Speaker 2: You ateed doves. 158 00:09:24,559 --> 00:09:30,480 Speaker 4: They would cook, just very small doves. And then I 159 00:09:30,559 --> 00:09:34,920 Speaker 4: learned how to fish and caught steelhead. Steelhead was a 160 00:09:34,920 --> 00:09:37,520 Speaker 4: big thing at that time. You can't really find a 161 00:09:37,520 --> 00:09:41,480 Speaker 4: lot of steelhead in that area anymore. Steelhead is a 162 00:09:41,679 --> 00:09:44,680 Speaker 4: large trout. It's also a very fun fish to catch 163 00:09:45,000 --> 00:09:49,000 Speaker 4: because it takes a long time to bring steelhead in. 164 00:09:49,440 --> 00:09:52,040 Speaker 2: So this is very northern California. 165 00:09:52,240 --> 00:09:54,040 Speaker 3: It's right near the Oregon border. 166 00:09:54,200 --> 00:09:59,679 Speaker 2: Yeah, and traveling and eating and exploring and fishing all 167 00:09:59,720 --> 00:10:01,920 Speaker 2: were connected to adventure. 168 00:10:02,160 --> 00:10:06,600 Speaker 4: Yeah, connected to adventure, and frankly always connected to food 169 00:10:07,360 --> 00:10:09,720 Speaker 4: because it was a question of how were you going 170 00:10:09,760 --> 00:10:14,360 Speaker 4: to prepare something, whether you were outside or we even 171 00:10:14,400 --> 00:10:17,600 Speaker 4: had friends that would hang venison down in the basement 172 00:10:18,040 --> 00:10:21,800 Speaker 4: to make you know, homemade jerky and that kind of thing. 173 00:10:22,480 --> 00:10:26,239 Speaker 4: How do you stuff a pheasant? You know, the cherries 174 00:10:26,600 --> 00:10:31,840 Speaker 4: and fruits and things that were used for stuffings, the 175 00:10:31,880 --> 00:10:35,679 Speaker 4: making of wild rice, different kinds of rices. That was 176 00:10:35,960 --> 00:10:39,920 Speaker 4: a constant conversation, a seasonal kind of conversation. 177 00:10:40,280 --> 00:10:42,439 Speaker 2: Was that from your mother or both parents, I. 178 00:10:42,360 --> 00:10:46,320 Speaker 4: Think both parents, but their friends, you know, everybody would 179 00:10:46,320 --> 00:10:49,920 Speaker 4: always talk about food. There was always something in service 180 00:10:49,960 --> 00:10:51,200 Speaker 4: to the preparation of food. 181 00:10:51,800 --> 00:10:54,280 Speaker 2: That's so because it doesn't you know, if you think 182 00:10:54,280 --> 00:10:58,040 Speaker 2: of small town America and in the fifties, you wouldn't 183 00:10:58,080 --> 00:11:00,000 Speaker 2: necessarily think that, would you. 184 00:11:00,720 --> 00:11:04,120 Speaker 4: Well, you know, I think it's it's interesting because I 185 00:11:04,160 --> 00:11:06,079 Speaker 4: think it has a lot to do with people who 186 00:11:07,120 --> 00:11:13,520 Speaker 4: comfortably hunt and a certain amount of agriculture. That part 187 00:11:13,559 --> 00:11:16,400 Speaker 4: of northern California is right at the tip of the 188 00:11:16,440 --> 00:11:21,520 Speaker 4: Central Valley in California, so there was a lot of 189 00:11:21,600 --> 00:11:26,520 Speaker 4: fresh produce. I learned a lot about fish, even though 190 00:11:26,559 --> 00:11:28,800 Speaker 4: we were inland. A lot of the fish would come 191 00:11:28,840 --> 00:11:33,160 Speaker 4: in from the Bay area or the rivers, the nearby rivers. 192 00:11:33,840 --> 00:11:37,880 Speaker 4: So there were different kinds of trout. There was petrolley's soul. 193 00:11:38,160 --> 00:11:43,160 Speaker 4: There was salmon because that would come from the Eureka area, 194 00:11:43,280 --> 00:11:47,120 Speaker 4: which is up near Humboldt, you know, and different kinds 195 00:11:47,120 --> 00:11:51,280 Speaker 4: of salmon, you know, the coho versus the Copper River. 196 00:11:51,200 --> 00:11:52,719 Speaker 3: And that kind of thing. 197 00:11:52,800 --> 00:11:57,200 Speaker 4: So you even the variations of the fish that was 198 00:11:57,240 --> 00:12:00,360 Speaker 4: caught was something that I just remember as a kid 199 00:12:00,960 --> 00:12:03,160 Speaker 4: being very aware of not to mention what you were 200 00:12:03,200 --> 00:12:05,520 Speaker 4: catching yourself and bringing home. 201 00:12:05,920 --> 00:12:08,160 Speaker 2: Were you to go back there, now, do you think 202 00:12:08,160 --> 00:12:09,240 Speaker 2: the culture would have changed. 203 00:12:09,320 --> 00:12:12,880 Speaker 4: Oh yeah, I think it's definitely changed. I think fast 204 00:12:12,960 --> 00:12:15,880 Speaker 4: food has changed the culture in a lot of places, 205 00:12:15,920 --> 00:12:19,160 Speaker 4: because when I was a kid, there just wasn't a 206 00:12:19,160 --> 00:12:23,280 Speaker 4: massive amount of fast food, so people were cooking and 207 00:12:23,360 --> 00:12:24,760 Speaker 4: eating what was available. 208 00:12:24,880 --> 00:12:28,160 Speaker 2: Yeah, you left home at what age to go to college. 209 00:12:28,679 --> 00:12:31,120 Speaker 4: I left right out of high school, so I was 210 00:12:31,480 --> 00:12:34,960 Speaker 4: just seventeen going on eighteen, and I went down to 211 00:12:35,400 --> 00:12:39,160 Speaker 4: San Diego. Of course, there was all the influence of 212 00:12:39,480 --> 00:12:44,400 Speaker 4: Mexican food and Mexican culture. They even had these fantastic 213 00:12:46,760 --> 00:12:51,640 Speaker 4: factories downtown where they made homemade tortillas and chips and 214 00:12:52,480 --> 00:12:54,360 Speaker 4: that kind of thing. It was really fun when we 215 00:12:54,360 --> 00:12:56,920 Speaker 4: were in college because we would go down and just 216 00:12:57,000 --> 00:13:02,600 Speaker 4: have these freshly baked tortilla chips and homemade salsa and 217 00:13:02,840 --> 00:13:07,200 Speaker 4: tacos and burritos and and all. The food was just 218 00:13:07,360 --> 00:13:12,080 Speaker 4: so fresh and great and very indigenous to the area. 219 00:13:12,280 --> 00:13:15,599 Speaker 4: So you really felt like you were eating something that 220 00:13:15,600 --> 00:13:17,920 Speaker 4: that was part of the culture, and it was. 221 00:13:18,080 --> 00:13:20,440 Speaker 2: How far San Diego. 222 00:13:20,559 --> 00:13:21,560 Speaker 3: It's very close. Yeah. 223 00:13:21,679 --> 00:13:24,320 Speaker 4: In fact, when you go to school down there, you're 224 00:13:24,320 --> 00:13:29,760 Speaker 4: often going down into Rosata Beach and yeah, so that 225 00:13:29,880 --> 00:13:32,079 Speaker 4: was a big thing during Easter break and that kind 226 00:13:32,120 --> 00:13:32,320 Speaker 4: of thing. 227 00:13:32,360 --> 00:13:34,360 Speaker 2: Did your parents ever come experience. 228 00:13:34,920 --> 00:13:37,360 Speaker 3: They didn't really come down that much. 229 00:13:37,640 --> 00:13:40,600 Speaker 4: They were pretty much homebodies and my dad was so 230 00:13:40,679 --> 00:13:44,559 Speaker 4: busy that they were pretty much confined to northern California. 231 00:13:44,559 --> 00:13:48,200 Speaker 4: You know, there's a funny thing about northern California and 232 00:13:48,240 --> 00:13:53,080 Speaker 4: southern California, and there aren't a lot of people north 233 00:13:53,080 --> 00:13:55,920 Speaker 4: of San Francisco that are very interested. I think even 234 00:13:55,960 --> 00:14:00,680 Speaker 4: today in visiting Los Angeles, it truly is like two 235 00:14:01,440 --> 00:14:02,760 Speaker 4: very very different cultures. 236 00:14:02,920 --> 00:14:06,280 Speaker 2: I remember when Richard after the Pompado, he taught at UCLA, 237 00:14:06,800 --> 00:14:08,640 Speaker 2: and I thought, as an American, we lived in the 238 00:14:08,760 --> 00:14:11,160 Speaker 2: United States until I lived in LA and then it 239 00:14:11,200 --> 00:14:13,280 Speaker 2: was like, why would you go to San Francisco for 240 00:14:13,320 --> 00:14:16,120 Speaker 2: the weekend when where San Francisco was like why would 241 00:14:16,120 --> 00:14:18,280 Speaker 2: you teach at UCLA when you could be at Berkeley. 242 00:14:18,679 --> 00:14:24,400 Speaker 4: Yeah, it's very much divided. Everybody has strong feelings about 243 00:14:24,480 --> 00:14:24,880 Speaker 4: the state. 244 00:14:34,280 --> 00:14:36,800 Speaker 2: When you are producing a movie, tell me about that 245 00:14:36,920 --> 00:14:40,400 Speaker 2: day in terms of how you start with the breakfast. 246 00:14:40,440 --> 00:14:41,840 Speaker 2: Do you think about what you're going to have to 247 00:14:41,880 --> 00:14:43,680 Speaker 2: lunch or do you well, I think it's. 248 00:14:43,640 --> 00:14:46,000 Speaker 4: Very much the same way of looking at what are 249 00:14:46,000 --> 00:14:49,560 Speaker 4: your ingredients for the day, What is it you're trying 250 00:14:49,600 --> 00:14:52,440 Speaker 4: to accomplish, and how are you bringing it all together 251 00:14:53,120 --> 00:14:56,200 Speaker 4: in order to present something at the end of the day, 252 00:14:56,240 --> 00:14:59,920 Speaker 4: which our presentation are the dailies and the eventual present 253 00:15:00,520 --> 00:15:02,000 Speaker 4: is the editorial process. 254 00:15:02,040 --> 00:15:05,400 Speaker 3: But in that moment, it's the same. 255 00:15:05,240 --> 00:15:09,440 Speaker 4: Process where you're isolating all the things you're going to need, 256 00:15:10,120 --> 00:15:14,760 Speaker 4: and whether that's the detail around set dressing, the detail 257 00:15:14,800 --> 00:15:18,520 Speaker 4: around performance, the detail around the look of the lighting, 258 00:15:19,560 --> 00:15:24,440 Speaker 4: the detail around a stunt being choreographed, really well, all 259 00:15:24,520 --> 00:15:30,000 Speaker 4: of those details are important and you're doing it. Oftentimes 260 00:15:30,240 --> 00:15:34,520 Speaker 4: with sometimes the size movies we're working on, we have 261 00:15:34,760 --> 00:15:40,200 Speaker 4: hundreds of people, and even in that core team that's 262 00:15:40,400 --> 00:15:45,720 Speaker 4: actually working around the camera, that's usually at least fifty 263 00:15:45,800 --> 00:15:50,480 Speaker 4: or more people. So communicating to everybody what it is 264 00:15:51,000 --> 00:15:53,880 Speaker 4: you're trying to achieve is much like a restaurant. You 265 00:15:53,960 --> 00:15:56,560 Speaker 4: come in at the beginning of the night or the 266 00:15:56,640 --> 00:15:59,560 Speaker 4: day and you have a pretty good idea of what 267 00:15:59,600 --> 00:16:02,400 Speaker 4: you're going to try to accomplish. You know how many 268 00:16:02,440 --> 00:16:05,760 Speaker 4: reservations are there, what's going to be prepped, what's going 269 00:16:05,800 --> 00:16:08,960 Speaker 4: to be ready, what do you have to anticipate, what 270 00:16:09,000 --> 00:16:12,640 Speaker 4: do you have to be ready for? That's something we're 271 00:16:12,640 --> 00:16:15,320 Speaker 4: doing all the time. I always say as a producer, 272 00:16:16,200 --> 00:16:19,400 Speaker 4: seventy five percent of my job should be done by 273 00:16:19,440 --> 00:16:25,280 Speaker 4: the time the director says action, and then I'm problem solving. Yeah, 274 00:16:26,000 --> 00:16:28,760 Speaker 4: that's pretty much what I'm doing in the course. 275 00:16:28,560 --> 00:16:29,000 Speaker 3: Of the day. 276 00:16:29,160 --> 00:16:31,960 Speaker 2: I always say that. Also, you know again in common ground, 277 00:16:32,080 --> 00:16:34,720 Speaker 2: that a restaurant is a very good place to work in. 278 00:16:35,120 --> 00:16:38,400 Speaker 2: You know, if you're out of school, because if you 279 00:16:38,440 --> 00:16:42,280 Speaker 2: don't do your work, you don't necessarily get in trouble 280 00:16:42,280 --> 00:16:46,880 Speaker 2: with your boss, but with your colleagues. So if a 281 00:16:46,960 --> 00:16:51,000 Speaker 2: chef is preparing a salsa verde and a way to 282 00:16:51,320 --> 00:16:53,280 Speaker 2: because all the waiters in the River Cafe come in 283 00:16:53,280 --> 00:16:56,040 Speaker 2: in the morning and they don't lay tables. They do 284 00:16:56,120 --> 00:16:58,840 Speaker 2: the jobs of being of helping the chefs, so they know, 285 00:16:58,920 --> 00:17:03,240 Speaker 2: chop the chili's, they they grill the peppers, they dessult 286 00:17:03,320 --> 00:17:06,760 Speaker 2: the anchievies. But if they haven't done their job, then 287 00:17:06,800 --> 00:17:08,600 Speaker 2: when he goes to make the sauce in the PARSI 288 00:17:08,680 --> 00:17:11,800 Speaker 2: hasn't been he said. It's very it doesn't work. 289 00:17:11,840 --> 00:17:13,400 Speaker 3: You're working on a schedule and. 290 00:17:14,960 --> 00:17:18,240 Speaker 4: Exactly, yeah, yeah, and that's very, very similar to the 291 00:17:18,280 --> 00:17:21,840 Speaker 4: process of working on a movie, because if everything is 292 00:17:21,880 --> 00:17:25,720 Speaker 4: in prepped and ready to go, then the directors standing 293 00:17:25,800 --> 00:17:27,600 Speaker 4: around waiting hours. 294 00:17:27,640 --> 00:17:30,600 Speaker 2: Sometimes, Yeah, it's not knowing your lines. Yeah, have you 295 00:17:30,640 --> 00:17:31,760 Speaker 2: ever worked in I did. 296 00:17:31,920 --> 00:17:35,200 Speaker 4: I did little bits here and there, but nothing, you know, 297 00:17:35,840 --> 00:17:39,240 Speaker 4: nothing I could really describe in any detail. It was 298 00:17:39,280 --> 00:17:42,359 Speaker 4: one of my early jobs, actually one I think I 299 00:17:42,400 --> 00:17:47,320 Speaker 4: was sixteen, sixteen years old. I worked in a little restaurant. 300 00:17:47,680 --> 00:17:50,080 Speaker 4: It was scared me to death, actually. 301 00:17:52,359 --> 00:17:56,159 Speaker 3: It was. It was a great way to start, do 302 00:17:56,760 --> 00:17:57,160 Speaker 3: you work. 303 00:17:58,680 --> 00:18:01,880 Speaker 2: When I interviewed Michael Caine, he said that he had 304 00:18:02,040 --> 00:18:05,159 Speaker 2: never done a deal in Hollywood that wasn't done in 305 00:18:05,240 --> 00:18:09,640 Speaker 2: a restaurant. When I asked JJ, he said, no, that 306 00:18:09,680 --> 00:18:12,640 Speaker 2: was old school. Yeah, you would you take somebody out 307 00:18:12,680 --> 00:18:15,440 Speaker 2: to a restaurant to finalize you know. 308 00:18:15,520 --> 00:18:17,399 Speaker 4: I take somebody out to a restaurant to get to 309 00:18:17,440 --> 00:18:21,119 Speaker 4: know them. Certainly for key people that you're trying to 310 00:18:21,119 --> 00:18:24,320 Speaker 4: bring into a movie, you're trying to build a relationship, 311 00:18:24,320 --> 00:18:26,960 Speaker 4: and there's no better way to do that than to 312 00:18:27,040 --> 00:18:31,040 Speaker 4: do that over food, you know. I I look at 313 00:18:31,119 --> 00:18:36,639 Speaker 4: relationships based on a phone call, breakfast, lunch, or dinner. 314 00:18:37,440 --> 00:18:39,320 Speaker 4: Are you going to go to dinner with somebody that's 315 00:18:39,320 --> 00:18:42,480 Speaker 4: a commitment. That's a significant commisment. Are you going to 316 00:18:42,520 --> 00:18:46,160 Speaker 4: go to lunch with somebody a little less breakfast, little less? 317 00:18:46,960 --> 00:18:49,280 Speaker 4: And so it's. 318 00:18:49,080 --> 00:18:51,879 Speaker 2: I'm not very worried, Okay, Kathy. If I come to 319 00:18:53,000 --> 00:18:56,159 Speaker 2: and you say Ruth, no, no, no, no, I might be really. 320 00:18:56,160 --> 00:18:59,240 Speaker 3: We're already we're already friends. We'd have tons of pots. 321 00:18:59,680 --> 00:19:02,080 Speaker 4: But if you're trying to meet somebody and you're just 322 00:19:02,160 --> 00:19:05,560 Speaker 4: doing it with a phone call, that's a lot different 323 00:19:05,600 --> 00:19:07,280 Speaker 4: than committing to having dinner. 324 00:19:07,440 --> 00:19:09,560 Speaker 2: Dinner is a commitment and it does teach you. But 325 00:19:10,000 --> 00:19:12,440 Speaker 2: that's why I started out by saying that I do 326 00:19:12,720 --> 00:19:14,840 Speaker 2: see the way you are in a restaurant, and it 327 00:19:14,920 --> 00:19:17,720 Speaker 2: tells you something, doesn't it. Whether people look the waiter 328 00:19:17,800 --> 00:19:20,200 Speaker 2: in the eyeo whate that they say thank you, well, I. 329 00:19:20,080 --> 00:19:23,640 Speaker 4: Think it comes from a level of appreciation. You know, 330 00:19:23,800 --> 00:19:27,760 Speaker 4: some people, food is not something they think a lot 331 00:19:27,840 --> 00:19:31,320 Speaker 4: about and it's just, you know, another box to tick, 332 00:19:31,840 --> 00:19:35,280 Speaker 4: as opposed to walking into a place where you appreciate 333 00:19:35,880 --> 00:19:42,000 Speaker 4: what's gone into the preparation, the service, and the love 334 00:19:42,320 --> 00:19:44,280 Speaker 4: of creating something like this. 335 00:19:44,920 --> 00:19:47,480 Speaker 2: When you travel, it depends on where we are. 336 00:19:48,600 --> 00:19:52,399 Speaker 4: And maybe this comes from my background of having eaten 337 00:19:52,480 --> 00:19:53,800 Speaker 4: lots of different kinds of things. 338 00:19:53,880 --> 00:19:55,600 Speaker 3: I always want to know. 339 00:19:55,960 --> 00:19:58,399 Speaker 4: Like, for instance, when we were up in Scotland just 340 00:19:58,440 --> 00:20:01,840 Speaker 4: the other day, had venison because I haven't had venison 341 00:20:01,880 --> 00:20:03,639 Speaker 4: in a long long time, but they had it on 342 00:20:03,680 --> 00:20:08,560 Speaker 4: the menu. We also went and got a platter of 343 00:20:09,000 --> 00:20:13,560 Speaker 4: what they called a lock seafood platter, so it's all 344 00:20:13,600 --> 00:20:16,840 Speaker 4: the different kinds of shellfish and fish that come out 345 00:20:16,880 --> 00:20:21,280 Speaker 4: of the locks. I'll usually gravitate right away to something 346 00:20:21,359 --> 00:20:24,480 Speaker 4: like that when you're in a restaurant where you feel 347 00:20:24,520 --> 00:20:26,760 Speaker 4: that they're paying attention to what's around them. 348 00:20:26,920 --> 00:20:30,199 Speaker 2: And so, you know, we talk about food memories, we 349 00:20:30,280 --> 00:20:33,320 Speaker 2: talk about food as adventure. We talk about food is 350 00:20:33,720 --> 00:20:36,040 Speaker 2: taking care of the people we work with and the 351 00:20:36,080 --> 00:20:40,160 Speaker 2: family that we love. But also food is a comfort. 352 00:20:40,359 --> 00:20:43,399 Speaker 2: What would be Kathy Kennedy your comfort food? 353 00:20:43,800 --> 00:20:44,960 Speaker 3: My comfort food? 354 00:20:46,400 --> 00:20:49,520 Speaker 4: I would say that it's probably a really good hearty 355 00:20:49,600 --> 00:20:55,320 Speaker 4: soup and a great homemade, thick piece of bread to 356 00:20:55,400 --> 00:20:59,600 Speaker 4: go with it or corn bread. That's my comfort food. 357 00:21:00,080 --> 00:21:03,480 Speaker 2: Thank you well, thank you for giving us, as I 358 00:21:03,480 --> 00:21:06,600 Speaker 2: said the movies, thank you for coming to the River 359 00:21:06,640 --> 00:21:10,600 Speaker 2: Cafe tonight, and thank you for doing this well. 360 00:21:10,640 --> 00:21:15,200 Speaker 3: Thank you, Rauthie. It was a real pleasure. 361 00:21:17,240 --> 00:21:20,560 Speaker 2: To visit the online shop of the River Cafe, go 362 00:21:20,680 --> 00:21:24,000 Speaker 2: to shop Therivercafe dot co dot UK. 363 00:21:27,080 --> 00:21:29,960 Speaker 1: River Cafe Table four is a production of iHeartRadio and 364 00:21:30,000 --> 00:21:35,200 Speaker 1: Adami Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app, 365 00:21:35,320 --> 00:21:38,280 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.