WEBVTT - Kathleen Kennedy 0:00:00.120 --> 0:00:03.720 Welcome to River Cafe, Table four, a production of iHeartRadio 0:00:03.800 --> 0:00:05.600 and Adamized Studios. 0:00:11.119 --> 0:00:13.440 There is much you can know about a person by 0:00:13.480 --> 0:00:15.920 the way they are in a restaurant. Will they be 0:00:16.000 --> 0:00:19.680 kind to a waiter patient if mistakes are made, say 0:00:19.720 --> 0:00:23.079 goodbye when they leave? Will the staff look forward to 0:00:23.160 --> 0:00:27.400 their arrival? When Kathy Kennedy, creator of So Many Movies, 0:00:27.840 --> 0:00:31.880 books a table, everyone in the River Cafe is elated. 0:00:32.320 --> 0:00:36.240 I've witnessed her be attentive and kind to the writers, directors, 0:00:36.600 --> 0:00:40.120 and fans that interrupt her meal, mostly with her husband, 0:00:40.159 --> 0:00:43.879 Frank Marshall. And I've seen the expression that only a 0:00:43.920 --> 0:00:47.880 good food lover can make when she tastes something she likes. 0:00:50.800 --> 0:00:52.920 Thank you, Ruthie, this is great fun. 0:00:53.000 --> 0:00:56.320 I know that this sounds like I'm picking a flavor 0:00:56.440 --> 0:01:00.000 that people go, oh really, but I think great vanilla 0:01:00.240 --> 0:01:06.000 ice cream is just the best. So this is for 0:01:06.360 --> 0:01:11.600 serving fifteen. It's two liters of double cream. It's four 0:01:11.680 --> 0:01:16.440 hundred and fifty milli liters of milk, four fresh vanilla 0:01:16.520 --> 0:01:23.720 pods so important, split lengthwise, fifteen egg yolts, three hundred 0:01:23.760 --> 0:01:28.959 and fifty grams of castor sugar in a large saucepan. 0:01:29.800 --> 0:01:34.000 You'll combine the cream and the milk. You'll then scrape 0:01:34.080 --> 0:01:37.479 the vanilla seeds very carefully to get every single seed 0:01:37.600 --> 0:01:40.959 out of the pods into the pan, and then the 0:01:41.000 --> 0:01:46.039 pods too, and you cook until just below boiling, because 0:01:46.080 --> 0:01:49.000 you don't want it to boil that'll actually ruin the custard. 0:01:49.920 --> 0:01:54.000 And you then remove from the heat, beat the egg 0:01:54.120 --> 0:01:59.600 yolks and sugar together until pale and thick. Pour a 0:01:59.640 --> 0:02:03.520 little of the warm cream into the egg yolk mixture. 0:02:04.080 --> 0:02:06.800 And this is something that you want to do very slowly, 0:02:06.920 --> 0:02:11.120 so that you can blend everything and stir. Return this 0:02:11.240 --> 0:02:14.000 to the rest of the cream in the saucepan, and 0:02:14.040 --> 0:02:20.040 cook gently over a low heat, stirring constantly to prevent 0:02:20.120 --> 0:02:23.960 the custard from curdling. And when the custard has thickened 0:02:24.080 --> 0:02:27.360 enough to coat the back of the spoon, strain it 0:02:27.560 --> 0:02:31.480 into a bowl and leave to cool, Pour into an 0:02:31.560 --> 0:02:35.520 ice cream machine and churn until frozen. And then you 0:02:35.600 --> 0:02:37.840 have perfect vanilla ice. 0:02:37.639 --> 0:02:40.960 Cream that's beautifully red. And also, I did not know 0:02:42.120 --> 0:02:44.960 how good a cook you are, because you know, you 0:02:45.000 --> 0:02:48.320 said it with confidence, with authority, and with knowledge, So 0:02:48.840 --> 0:02:50.400 you do make vanilla ice cream. 0:02:50.480 --> 0:02:52.280 I do make vanilla ice cream. I don't. 0:02:52.320 --> 0:02:52.520 You know. 0:02:52.600 --> 0:02:54.320 The thing is, I don't really get a lot of 0:02:54.400 --> 0:02:55.120 chance to cook. 0:02:55.240 --> 0:02:57.680 I wish I did, because I think I would really 0:02:57.800 --> 0:03:00.160 enjoy it. But when I do, when I have the 0:03:00.200 --> 0:03:04.320 time and I can really focus and pay attention, then 0:03:04.560 --> 0:03:06.360 I find it very relaxing and fun. 0:03:06.480 --> 0:03:10.080 And what about when you started working, what was food like? Well? 0:03:10.120 --> 0:03:12.280 I think the great thing when I started working, I 0:03:12.280 --> 0:03:15.720 immediately started traveling because we've made so many movies all 0:03:15.720 --> 0:03:20.480 over the world, so food is something I really connected 0:03:20.520 --> 0:03:23.520 with because we for instance, with Raiders of Lost Arc 0:03:23.600 --> 0:03:27.040 we were in Tunisia, so I remember one of the 0:03:27.080 --> 0:03:30.919 first scouts we ever did. We were taken to this 0:03:31.360 --> 0:03:38.360 tent basically and they were making pork and lamb in 0:03:38.480 --> 0:03:43.040 the ground, cooking and heating it with fresh vegetables and 0:03:43.120 --> 0:03:46.360 cous goose, and I never had anything like that. 0:03:46.480 --> 0:03:47.960 It was really spectacular. 0:03:48.240 --> 0:03:50.280 I love that food. I haven't been to Tunisia, but 0:03:50.360 --> 0:03:52.600 Morocco very sophisticated. 0:03:53.080 --> 0:03:55.440 You know. That's the great thing about movie cruise. I 0:03:55.520 --> 0:04:00.760 think people assimilate very very quickly. As recently as the 0:04:00.840 --> 0:04:04.320 Last Star Wars with JJ when we were in Jordan, 0:04:05.040 --> 0:04:07.320 and that was the first thing we were all talking 0:04:07.320 --> 0:04:08.120 about was. 0:04:08.120 --> 0:04:10.960 What we're going to eat and where would we go. 0:04:11.280 --> 0:04:15.400 And we were based out of Acaba and so we 0:04:15.400 --> 0:04:17.960 were treated to some pretty amazing meals. 0:04:18.120 --> 0:04:21.039 I think in any work environment, you know, taking care 0:04:21.040 --> 0:04:23.719 of the people who work for you, and the way 0:04:23.760 --> 0:04:26.800 they're fed, the way they are given time off. But 0:04:26.880 --> 0:04:30.200 it's interesting because when we talked to Wes Anderson, he 0:04:30.279 --> 0:04:33.240 said that he loathes stopping for lunch. He did tell 0:04:33.279 --> 0:04:35.520 the story that he tried to just give everybody soup 0:04:36.000 --> 0:04:40.240 and that worked for about one day. Said yeah, maybe maybe. 0:04:43.440 --> 0:04:46.919 He said that actually going out at the end of 0:04:46.960 --> 0:04:49.839 a day with the people who was working with was crucial. 0:04:49.960 --> 0:04:53.480 That time around the table, that time to relax. 0:04:53.640 --> 0:04:55.279 And do you think that's one of the things that 0:04:55.320 --> 0:04:58.240 people are missing right now with COVID is you know, 0:04:58.520 --> 0:05:01.279 so much of what we're doing to be pre prepared 0:05:01.839 --> 0:05:05.239 and handed to people, and that sense of being able 0:05:05.279 --> 0:05:08.760 to gather at the end of the day, usually over food, 0:05:08.800 --> 0:05:11.920 whether you go to somebody's home, like for instance, we're 0:05:11.920 --> 0:05:14.120 shooting one of the Star Wars series and we're up 0:05:14.160 --> 0:05:19.000 in Scotland and Diego Luna is the star of that show, 0:05:19.160 --> 0:05:23.039 and he had about fifteen people who were all vaccinated. 0:05:23.080 --> 0:05:24.720 That was one of the things we had to find out. 0:05:24.760 --> 0:05:27.599 But he had about fifteen people come over and he 0:05:27.680 --> 0:05:33.240 fixed this amazing paiea and everybody was just raving about 0:05:33.320 --> 0:05:35.239 what he had done. And he has his two kids 0:05:35.279 --> 0:05:38.680 with him, and his ten year old daughter is actually, 0:05:39.640 --> 0:05:42.599 from the sounds of it, becoming quite a wonderful cook 0:05:43.080 --> 0:05:45.680 and really enjoys it. And she was in there helping him, 0:05:45.720 --> 0:05:48.679 and you know, I think everybody was realizing how great 0:05:48.680 --> 0:05:49.839 it is to get back to that. 0:05:50.160 --> 0:05:53.719 Yeah, And when you were saying about making vanilla ice 0:05:53.760 --> 0:05:56.920 cream and having time to cook, there is something about 0:05:56.960 --> 0:06:03.640 cooking that is both relaxing and engrossing and apart from 0:06:03.760 --> 0:06:05.920 you know, it takes all your attention. I remember when 0:06:05.920 --> 0:06:08.800 I before I was a chef, I worked in a 0:06:08.920 --> 0:06:12.440 publishers and everybody'd come back and everybody say, don't cook, 0:06:12.560 --> 0:06:15.240 just sit down and relax, But actually it was much 0:06:15.279 --> 0:06:19.760 more relaxing to go and cook. Do you think that's 0:06:19.760 --> 0:06:21.760 something that because it's. 0:06:21.360 --> 0:06:25.640 Complete focus, the same reason some people play golf, you know, 0:06:25.839 --> 0:06:30.240 it's what is it that takes you your attention away 0:06:31.080 --> 0:06:33.279 from the rest of the world and gives you something 0:06:33.839 --> 0:06:37.240 that creative to immerse yourself in. I think, you know, 0:06:37.279 --> 0:06:39.240 it reminds me of one of the things that my 0:06:39.320 --> 0:06:42.960 mom taught me. I'm very particular about how the plate looks. 0:06:43.640 --> 0:06:46.880 You know, whatever it is you're cooking, it really is 0:06:46.960 --> 0:06:49.719 important to then look at the plate and say, well, 0:06:50.279 --> 0:06:54.080 you know, what's the relationship with color and garnish, and 0:06:54.200 --> 0:06:57.040 just how pleasing is it when you set it down 0:06:57.040 --> 0:06:59.640 in front of somebody. And I think that all of 0:06:59.680 --> 0:07:03.840 those little details are what makes it, you know, such 0:07:03.839 --> 0:07:06.200 an enjoyable experience that you. 0:07:06.160 --> 0:07:09.440 Could be talking about a movie. Yes, you just exactly 0:07:09.560 --> 0:07:12.960 have something which could be a same from a film. 0:07:12.640 --> 0:07:14.280 Because it's all in the details. 0:07:14.480 --> 0:07:16.840 That's something that we say all the time, what is 0:07:16.880 --> 0:07:20.920 that That everything you're doing, all the creative processes in 0:07:20.960 --> 0:07:25.160 the details, and that's what makes it so personally enjoyable. 0:07:35.240 --> 0:07:39.480 My mom was actually an incredible cook. She was right 0:07:39.520 --> 0:07:43.320 in the middle of the Julia Child's you know, period 0:07:43.400 --> 0:07:46.960 of time, and so it's one of the reasons I 0:07:47.000 --> 0:07:50.760 think I kind of don't cook because my mom would 0:07:50.800 --> 0:07:53.320 have us out of the kitchen. She would take over 0:07:53.360 --> 0:07:57.160 the kitchen, prepare everything. Sometimes she'd have us come in 0:07:57.400 --> 0:07:59.720 sort of her soue chef, but most of the time 0:07:59.800 --> 0:08:01.400 she was doing everything herself. 0:08:01.560 --> 0:08:04.680 And did your father cook? No, never in the kitchen. 0:08:05.440 --> 0:08:06.080 What did he do. 0:08:06.800 --> 0:08:10.040 We actually lived in a little tiny town in northern California, 0:08:10.720 --> 0:08:17.240 and my dad was a lawyer initially and eventually a judge, 0:08:17.280 --> 0:08:21.280 but he became a mining expert because gold mining was 0:08:21.520 --> 0:08:25.120 a big deal in northern California, and even when I 0:08:25.280 --> 0:08:28.320 was born in the fifties, there was still a lot 0:08:28.360 --> 0:08:32.280 of work to be done in mining claims and what 0:08:32.320 --> 0:08:34.880 not throughout that region, and so my dad became an 0:08:34.960 --> 0:08:36.080 expert in that area. 0:08:36.480 --> 0:08:40.800 He also was very, very involved in a lot of 0:08:40.840 --> 0:08:41.520 the water. 0:08:41.400 --> 0:08:45.200 Rights for the state of California, so the building of 0:08:45.240 --> 0:08:48.400 the dams and that kind of thing, and then there 0:08:48.400 --> 0:08:54.520 were probably thirty forty reservations in northern California at that time, 0:08:55.000 --> 0:08:58.800 and so he was also intricately involved in that. So 0:08:59.240 --> 0:09:02.000 as a kid, it was really interesting to travel with 0:09:02.120 --> 0:09:05.480 him and visit some of these places that were very remote, 0:09:06.120 --> 0:09:10.400 meet some real characters, and that's where I actually in 0:09:10.480 --> 0:09:15.600 terms of food, I was introduced to venison and lots 0:09:15.600 --> 0:09:17.640 of wild game, that kind of thing. 0:09:17.760 --> 0:09:22.920 Pheasants, doves, fish doves. 0:09:22.960 --> 0:09:24.120 You ateed doves. 0:09:24.559 --> 0:09:30.480 They would cook, just very small doves. And then I 0:09:30.559 --> 0:09:34.920 learned how to fish and caught steelhead. Steelhead was a 0:09:34.920 --> 0:09:37.520 big thing at that time. You can't really find a 0:09:37.520 --> 0:09:41.480 lot of steelhead in that area anymore. Steelhead is a 0:09:41.679 --> 0:09:44.680 large trout. It's also a very fun fish to catch 0:09:45.000 --> 0:09:49.000 because it takes a long time to bring steelhead in. 0:09:49.440 --> 0:09:52.040 So this is very northern California. 0:09:52.240 --> 0:09:54.040 It's right near the Oregon border. 0:09:54.200 --> 0:09:59.679 Yeah, and traveling and eating and exploring and fishing all 0:09:59.720 --> 0:10:01.920 were connected to adventure. 0:10:02.160 --> 0:10:06.600 Yeah, connected to adventure, and frankly always connected to food 0:10:07.360 --> 0:10:09.720 because it was a question of how were you going 0:10:09.760 --> 0:10:14.360 to prepare something, whether you were outside or we even 0:10:14.400 --> 0:10:17.600 had friends that would hang venison down in the basement 0:10:18.040 --> 0:10:21.800 to make you know, homemade jerky and that kind of thing. 0:10:22.480 --> 0:10:26.239 How do you stuff a pheasant? You know, the cherries 0:10:26.600 --> 0:10:31.840 and fruits and things that were used for stuffings, the 0:10:31.880 --> 0:10:35.679 making of wild rice, different kinds of rices. That was 0:10:35.960 --> 0:10:39.920 a constant conversation, a seasonal kind of conversation. 0:10:40.280 --> 0:10:42.439 Was that from your mother or both parents, I. 0:10:42.360 --> 0:10:46.320 Think both parents, but their friends, you know, everybody would 0:10:46.320 --> 0:10:49.920 always talk about food. There was always something in service 0:10:49.960 --> 0:10:51.200 to the preparation of food. 0:10:51.800 --> 0:10:54.280 That's so because it doesn't you know, if you think 0:10:54.280 --> 0:10:58.040 of small town America and in the fifties, you wouldn't 0:10:58.080 --> 0:11:00.000 necessarily think that, would you. 0:11:00.720 --> 0:11:04.120 Well, you know, I think it's it's interesting because I 0:11:04.160 --> 0:11:06.079 think it has a lot to do with people who 0:11:07.120 --> 0:11:13.520 comfortably hunt and a certain amount of agriculture. That part 0:11:13.559 --> 0:11:16.400 of northern California is right at the tip of the 0:11:16.440 --> 0:11:21.520 Central Valley in California, so there was a lot of 0:11:21.600 --> 0:11:26.520 fresh produce. I learned a lot about fish, even though 0:11:26.559 --> 0:11:28.800 we were inland. A lot of the fish would come 0:11:28.840 --> 0:11:33.160 in from the Bay area or the rivers, the nearby rivers. 0:11:33.840 --> 0:11:37.880 So there were different kinds of trout. There was petrolley's soul. 0:11:38.160 --> 0:11:43.160 There was salmon because that would come from the Eureka area, 0:11:43.280 --> 0:11:47.120 which is up near Humboldt, you know, and different kinds 0:11:47.120 --> 0:11:51.280 of salmon, you know, the coho versus the Copper River. 0:11:51.200 --> 0:11:52.719 And that kind of thing. 0:11:52.800 --> 0:11:57.200 So you even the variations of the fish that was 0:11:57.240 --> 0:12:00.360 caught was something that I just remember as a kid 0:12:00.960 --> 0:12:03.160 being very aware of not to mention what you were 0:12:03.200 --> 0:12:05.520 catching yourself and bringing home. 0:12:05.920 --> 0:12:08.160 Were you to go back there, now, do you think 0:12:08.160 --> 0:12:09.240 the culture would have changed. 0:12:09.320 --> 0:12:12.880 Oh yeah, I think it's definitely changed. I think fast 0:12:12.960 --> 0:12:15.880 food has changed the culture in a lot of places, 0:12:15.920 --> 0:12:19.160 because when I was a kid, there just wasn't a 0:12:19.160 --> 0:12:23.280 massive amount of fast food, so people were cooking and 0:12:23.360 --> 0:12:24.760 eating what was available. 0:12:24.880 --> 0:12:28.160 Yeah, you left home at what age to go to college. 0:12:28.679 --> 0:12:31.120 I left right out of high school, so I was 0:12:31.480 --> 0:12:34.960 just seventeen going on eighteen, and I went down to 0:12:35.400 --> 0:12:39.160 San Diego. Of course, there was all the influence of 0:12:39.480 --> 0:12:44.400 Mexican food and Mexican culture. They even had these fantastic 0:12:46.760 --> 0:12:51.640 factories downtown where they made homemade tortillas and chips and 0:12:52.480 --> 0:12:54.360 that kind of thing. It was really fun when we 0:12:54.360 --> 0:12:56.920 were in college because we would go down and just 0:12:57.000 --> 0:13:02.600 have these freshly baked tortilla chips and homemade salsa and 0:13:02.840 --> 0:13:07.200 tacos and burritos and and all. The food was just 0:13:07.360 --> 0:13:12.080 so fresh and great and very indigenous to the area. 0:13:12.280 --> 0:13:15.599 So you really felt like you were eating something that 0:13:15.600 --> 0:13:17.920 that was part of the culture, and it was. 0:13:18.080 --> 0:13:20.440 How far San Diego. 0:13:20.559 --> 0:13:21.560 It's very close. Yeah. 0:13:21.679 --> 0:13:24.320 In fact, when you go to school down there, you're 0:13:24.320 --> 0:13:29.760 often going down into Rosata Beach and yeah, so that 0:13:29.880 --> 0:13:32.079 was a big thing during Easter break and that kind 0:13:32.120 --> 0:13:32.320 of thing. 0:13:32.360 --> 0:13:34.360 Did your parents ever come experience. 0:13:34.920 --> 0:13:37.360 They didn't really come down that much. 0:13:37.640 --> 0:13:40.600 They were pretty much homebodies and my dad was so 0:13:40.679 --> 0:13:44.559 busy that they were pretty much confined to northern California. 0:13:44.559 --> 0:13:48.200 You know, there's a funny thing about northern California and 0:13:48.240 --> 0:13:53.080 southern California, and there aren't a lot of people north 0:13:53.080 --> 0:13:55.920 of San Francisco that are very interested. I think even 0:13:55.960 --> 0:14:00.680 today in visiting Los Angeles, it truly is like two 0:14:01.440 --> 0:14:02.760 very very different cultures. 0:14:02.920 --> 0:14:06.280 I remember when Richard after the Pompado, he taught at UCLA, 0:14:06.800 --> 0:14:08.640 and I thought, as an American, we lived in the 0:14:08.760 --> 0:14:11.160 United States until I lived in LA and then it 0:14:11.200 --> 0:14:13.280 was like, why would you go to San Francisco for 0:14:13.320 --> 0:14:16.120 the weekend when where San Francisco was like why would 0:14:16.120 --> 0:14:18.280 you teach at UCLA when you could be at Berkeley. 0:14:18.679 --> 0:14:24.400 Yeah, it's very much divided. Everybody has strong feelings about 0:14:24.480 --> 0:14:24.880 the state. 0:14:34.280 --> 0:14:36.800 When you are producing a movie, tell me about that 0:14:36.920 --> 0:14:40.400 day in terms of how you start with the breakfast. 0:14:40.440 --> 0:14:41.840 Do you think about what you're going to have to 0:14:41.880 --> 0:14:43.680 lunch or do you well, I think it's. 0:14:43.640 --> 0:14:46.000 Very much the same way of looking at what are 0:14:46.000 --> 0:14:49.560 your ingredients for the day, What is it you're trying 0:14:49.600 --> 0:14:52.440 to accomplish, and how are you bringing it all together 0:14:53.120 --> 0:14:56.200 in order to present something at the end of the day, 0:14:56.240 --> 0:14:59.920 which our presentation are the dailies and the eventual present 0:15:00.520 --> 0:15:02.000 is the editorial process. 0:15:02.040 --> 0:15:05.400 But in that moment, it's the same. 0:15:05.240 --> 0:15:09.440 Process where you're isolating all the things you're going to need, 0:15:10.120 --> 0:15:14.760 and whether that's the detail around set dressing, the detail 0:15:14.800 --> 0:15:18.520 around performance, the detail around the look of the lighting, 0:15:19.560 --> 0:15:24.440 the detail around a stunt being choreographed, really well, all 0:15:24.520 --> 0:15:30.000 of those details are important and you're doing it. Oftentimes 0:15:30.240 --> 0:15:34.520 with sometimes the size movies we're working on, we have 0:15:34.760 --> 0:15:40.200 hundreds of people, and even in that core team that's 0:15:40.400 --> 0:15:45.720 actually working around the camera, that's usually at least fifty 0:15:45.800 --> 0:15:50.480 or more people. So communicating to everybody what it is 0:15:51.000 --> 0:15:53.880 you're trying to achieve is much like a restaurant. You 0:15:53.960 --> 0:15:56.560 come in at the beginning of the night or the 0:15:56.640 --> 0:15:59.560 day and you have a pretty good idea of what 0:15:59.600 --> 0:16:02.400 you're going to try to accomplish. You know how many 0:16:02.440 --> 0:16:05.760 reservations are there, what's going to be prepped, what's going 0:16:05.800 --> 0:16:08.960 to be ready, what do you have to anticipate, what 0:16:09.000 --> 0:16:12.640 do you have to be ready for? That's something we're 0:16:12.640 --> 0:16:15.320 doing all the time. I always say as a producer, 0:16:16.200 --> 0:16:19.400 seventy five percent of my job should be done by 0:16:19.440 --> 0:16:25.280 the time the director says action, and then I'm problem solving. Yeah, 0:16:26.000 --> 0:16:28.760 that's pretty much what I'm doing in the course. 0:16:28.560 --> 0:16:29.000 Of the day. 0:16:29.160 --> 0:16:31.960 I always say that. Also, you know again in common ground, 0:16:32.080 --> 0:16:34.720 that a restaurant is a very good place to work in. 0:16:35.120 --> 0:16:38.400 You know, if you're out of school, because if you 0:16:38.440 --> 0:16:42.280 don't do your work, you don't necessarily get in trouble 0:16:42.280 --> 0:16:46.880 with your boss, but with your colleagues. So if a 0:16:46.960 --> 0:16:51.000 chef is preparing a salsa verde and a way to 0:16:51.320 --> 0:16:53.280 because all the waiters in the River Cafe come in 0:16:53.280 --> 0:16:56.040 in the morning and they don't lay tables. They do 0:16:56.120 --> 0:16:58.840 the jobs of being of helping the chefs, so they know, 0:16:58.920 --> 0:17:03.240 chop the chili's, they they grill the peppers, they dessult 0:17:03.320 --> 0:17:06.760 the anchievies. But if they haven't done their job, then 0:17:06.800 --> 0:17:08.600 when he goes to make the sauce in the PARSI 0:17:08.680 --> 0:17:11.800 hasn't been he said. It's very it doesn't work. 0:17:11.840 --> 0:17:13.400 You're working on a schedule and. 0:17:14.960 --> 0:17:18.240 Exactly, yeah, yeah, and that's very, very similar to the 0:17:18.280 --> 0:17:21.840 process of working on a movie, because if everything is 0:17:21.880 --> 0:17:25.720 in prepped and ready to go, then the directors standing 0:17:25.800 --> 0:17:27.600 around waiting hours. 0:17:27.640 --> 0:17:30.600 Sometimes, Yeah, it's not knowing your lines. Yeah, have you 0:17:30.640 --> 0:17:31.760 ever worked in I did. 0:17:31.920 --> 0:17:35.200 I did little bits here and there, but nothing, you know, 0:17:35.840 --> 0:17:39.240 nothing I could really describe in any detail. It was 0:17:39.280 --> 0:17:42.359 one of my early jobs, actually one I think I 0:17:42.400 --> 0:17:47.320 was sixteen, sixteen years old. I worked in a little restaurant. 0:17:47.680 --> 0:17:50.080 It was scared me to death, actually. 0:17:52.359 --> 0:17:56.159 It was. It was a great way to start, do 0:17:56.760 --> 0:17:57.160 you work. 0:17:58.680 --> 0:18:01.880 When I interviewed Michael Caine, he said that he had 0:18:02.040 --> 0:18:05.159 never done a deal in Hollywood that wasn't done in 0:18:05.240 --> 0:18:09.640 a restaurant. When I asked JJ, he said, no, that 0:18:09.680 --> 0:18:12.640 was old school. Yeah, you would you take somebody out 0:18:12.680 --> 0:18:15.440 to a restaurant to finalize you know. 0:18:15.520 --> 0:18:17.399 I take somebody out to a restaurant to get to 0:18:17.440 --> 0:18:21.119 know them. Certainly for key people that you're trying to 0:18:21.119 --> 0:18:24.320 bring into a movie, you're trying to build a relationship, 0:18:24.320 --> 0:18:26.960 and there's no better way to do that than to 0:18:27.040 --> 0:18:31.040 do that over food, you know. I I look at 0:18:31.119 --> 0:18:36.639 relationships based on a phone call, breakfast, lunch, or dinner. 0:18:37.440 --> 0:18:39.320 Are you going to go to dinner with somebody that's 0:18:39.320 --> 0:18:42.480 a commitment. That's a significant commisment. Are you going to 0:18:42.520 --> 0:18:46.160 go to lunch with somebody a little less breakfast, little less? 0:18:46.960 --> 0:18:49.280 And so it's. 0:18:49.080 --> 0:18:51.879 I'm not very worried, Okay, Kathy. If I come to 0:18:53.000 --> 0:18:56.159 and you say Ruth, no, no, no, no, I might be really. 0:18:56.160 --> 0:18:59.240 We're already we're already friends. We'd have tons of pots. 0:18:59.680 --> 0:19:02.080 But if you're trying to meet somebody and you're just 0:19:02.160 --> 0:19:05.560 doing it with a phone call, that's a lot different 0:19:05.600 --> 0:19:07.280 than committing to having dinner. 0:19:07.440 --> 0:19:09.560 Dinner is a commitment and it does teach you. But 0:19:10.000 --> 0:19:12.440 that's why I started out by saying that I do 0:19:12.720 --> 0:19:14.840 see the way you are in a restaurant, and it 0:19:14.920 --> 0:19:17.720 tells you something, doesn't it. Whether people look the waiter 0:19:17.800 --> 0:19:20.200 in the eyeo whate that they say thank you, well, I. 0:19:20.080 --> 0:19:23.640 Think it comes from a level of appreciation. You know, 0:19:23.800 --> 0:19:27.760 some people, food is not something they think a lot 0:19:27.840 --> 0:19:31.320 about and it's just, you know, another box to tick, 0:19:31.840 --> 0:19:35.280 as opposed to walking into a place where you appreciate 0:19:35.880 --> 0:19:42.000 what's gone into the preparation, the service, and the love 0:19:42.320 --> 0:19:44.280 of creating something like this. 0:19:44.920 --> 0:19:47.480 When you travel, it depends on where we are. 0:19:48.600 --> 0:19:52.399 And maybe this comes from my background of having eaten 0:19:52.480 --> 0:19:53.800 lots of different kinds of things. 0:19:53.880 --> 0:19:55.600 I always want to know. 0:19:55.960 --> 0:19:58.399 Like, for instance, when we were up in Scotland just 0:19:58.440 --> 0:20:01.840 the other day, had venison because I haven't had venison 0:20:01.880 --> 0:20:03.639 in a long long time, but they had it on 0:20:03.680 --> 0:20:08.560 the menu. We also went and got a platter of 0:20:09.000 --> 0:20:13.560 what they called a lock seafood platter, so it's all 0:20:13.600 --> 0:20:16.840 the different kinds of shellfish and fish that come out 0:20:16.880 --> 0:20:21.280 of the locks. I'll usually gravitate right away to something 0:20:21.359 --> 0:20:24.480 like that when you're in a restaurant where you feel 0:20:24.520 --> 0:20:26.760 that they're paying attention to what's around them. 0:20:26.920 --> 0:20:30.199 And so, you know, we talk about food memories, we 0:20:30.280 --> 0:20:33.320 talk about food as adventure. We talk about food is 0:20:33.720 --> 0:20:36.040 taking care of the people we work with and the 0:20:36.080 --> 0:20:40.160 family that we love. But also food is a comfort. 0:20:40.359 --> 0:20:43.399 What would be Kathy Kennedy your comfort food? 0:20:43.800 --> 0:20:44.960 My comfort food? 0:20:46.400 --> 0:20:49.520 I would say that it's probably a really good hearty 0:20:49.600 --> 0:20:55.320 soup and a great homemade, thick piece of bread to 0:20:55.400 --> 0:20:59.600 go with it or corn bread. That's my comfort food. 0:21:00.080 --> 0:21:03.480 Thank you well, thank you for giving us, as I 0:21:03.480 --> 0:21:06.600 said the movies, thank you for coming to the River 0:21:06.640 --> 0:21:10.600 Cafe tonight, and thank you for doing this well. 0:21:10.640 --> 0:21:15.200 Thank you, Rauthie. It was a real pleasure. 0:21:17.240 --> 0:21:20.560 To visit the online shop of the River Cafe, go 0:21:20.680 --> 0:21:24.000 to shop Therivercafe dot co dot UK. 0:21:27.080 --> 0:21:29.960 River Cafe Table four is a production of iHeartRadio and 0:21:30.000 --> 0:21:35.200 Adami Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app, 0:21:35.320 --> 0:21:38.280 Apple Podcasts, or wherever you listen to your favorite shows.