1 00:00:00,720 --> 00:00:10,440 Speaker 1: I am all in again. How let's just do. 2 00:00:18,200 --> 00:00:23,600 Speaker 2: Luke Steiner with Scott Patterson an iHeartRadio podcast, Hey. 3 00:00:23,440 --> 00:00:26,560 Speaker 1: Everybody, Scott Patterson, I Am on and Podcast one eleven productions. 4 00:00:26,640 --> 00:00:32,680 Speaker 1: iHeartRadio Media, iHeart Podcast one on one interview with the 5 00:00:32,720 --> 00:00:37,440 Speaker 1: one and Only rock O Dispirited. He has starred on 6 00:00:37,520 --> 00:00:41,839 Speaker 1: numerous television shows. Most recently, he received two stars from 7 00:00:41,880 --> 00:00:45,400 Speaker 1: The New York Times as chef of the critically acclaimed 8 00:00:45,440 --> 00:00:48,400 Speaker 1: Standard Grill in New York City. He is a James 9 00:00:48,440 --> 00:00:52,839 Speaker 1: Beard Award winning chef, an author of fourteen count on 10 00:00:53,000 --> 00:00:57,880 Speaker 1: fourteen books, including three number ones New York Times bestsellers. 11 00:00:58,800 --> 00:00:59,600 Speaker 1: Welcome Rocco. 12 00:01:01,280 --> 00:01:03,800 Speaker 2: Hey, thank you so much, love love being here. Thanks 13 00:01:03,840 --> 00:01:06,520 Speaker 2: for the great introduction. I think we're up to fifteen 14 00:01:06,560 --> 00:01:11,280 Speaker 2: books as of March. Nice and thank you so much. 15 00:01:11,800 --> 00:01:12,480 Speaker 2: Nice to be here. 16 00:01:13,080 --> 00:01:16,000 Speaker 1: Take us back to the start, rock O, when you went. 17 00:01:15,920 --> 00:01:18,280 Speaker 2: Back to the start, back to the start. 18 00:01:18,160 --> 00:01:21,720 Speaker 1: Culinary school. Given how many chefs are self bought now 19 00:01:22,200 --> 00:01:25,160 Speaker 1: these days, right, would you still recommend culinary. 20 00:01:24,680 --> 00:01:28,000 Speaker 2: Yes, it's very different. So would you say that self 21 00:01:28,040 --> 00:01:32,600 Speaker 2: taught includes learning via Google and YouTube? Yeah? Okay, so yeah, 22 00:01:32,600 --> 00:01:34,200 Speaker 2: so a lot of chefs are teaching themselves how to 23 00:01:34,200 --> 00:01:37,080 Speaker 2: cook now just by watching chef's cook on YouTube and Google. 24 00:01:37,200 --> 00:01:39,319 Speaker 2: It's a great way to learn, you know, visual. I'm 25 00:01:39,360 --> 00:01:42,320 Speaker 2: a visual learner and worked well for me as a kid. 26 00:01:42,360 --> 00:01:44,800 Speaker 2: But for me as a kid, visual learning meant you 27 00:01:44,840 --> 00:01:47,119 Speaker 2: had to go work in a restaurant, pay your dues, 28 00:01:47,200 --> 00:01:49,560 Speaker 2: and you know, burn and cut yourself every day and 29 00:01:50,360 --> 00:01:53,680 Speaker 2: work that twelve hour shift so that some guy would 30 00:01:53,720 --> 00:01:55,639 Speaker 2: feel bad for you and teach you a few things. 31 00:01:55,920 --> 00:01:58,000 Speaker 2: And you know what, it's a great way of learning. 32 00:01:58,120 --> 00:02:01,200 Speaker 2: It certainly worked for me, and cooking, you know, change 33 00:02:01,240 --> 00:02:03,680 Speaker 2: my life for the better. I don't regret a minute 34 00:02:03,720 --> 00:02:06,640 Speaker 2: of it. But I love that you can go on 35 00:02:06,800 --> 00:02:09,720 Speaker 2: YouTube now and learn how to do anything, absolutely anything. 36 00:02:11,600 --> 00:02:14,799 Speaker 2: You can't learn how to act though. I don't think 37 00:02:14,800 --> 00:02:16,840 Speaker 2: you can learn how to act by watching a YouTube 38 00:02:16,880 --> 00:02:17,519 Speaker 2: video right. 39 00:02:17,480 --> 00:02:20,880 Speaker 1: No, no, no, And too many people try yes work 40 00:02:20,960 --> 00:02:21,519 Speaker 1: out for them. 41 00:02:21,800 --> 00:02:24,560 Speaker 2: You can get a lot of people don't understand it's 42 00:02:24,560 --> 00:02:26,840 Speaker 2: a real skill. I'll tell you a funny story. I 43 00:02:26,919 --> 00:02:29,639 Speaker 2: worked with Nancy Banks, who is you know, somewhat well 44 00:02:29,720 --> 00:02:33,799 Speaker 2: known acting coach, because I was so nervous on live TV. 45 00:02:35,040 --> 00:02:37,880 Speaker 2: I had to learn how to act, but play the 46 00:02:37,880 --> 00:02:43,080 Speaker 2: part of myself, and I used a real acting coach 47 00:02:43,120 --> 00:02:46,120 Speaker 2: who worked with major stars, and at the time she 48 00:02:46,200 --> 00:02:49,120 Speaker 2: was working with a couple of actresses from Sex and 49 00:02:49,160 --> 00:02:51,440 Speaker 2: the City, you know, like a big time acting coach, 50 00:02:51,480 --> 00:02:53,320 Speaker 2: and you know, it is just getting them to pay 51 00:02:53,360 --> 00:02:55,960 Speaker 2: attention to you is difficult. Much. Let's take you on. 52 00:02:56,480 --> 00:02:58,040 Speaker 2: And you know, she put me through a number of 53 00:02:58,120 --> 00:03:02,160 Speaker 2: exercises and scenarios and we would create you know, mock 54 00:03:02,240 --> 00:03:05,480 Speaker 2: Today show sets and have people play Al Roker and 55 00:03:05,680 --> 00:03:08,360 Speaker 2: Katie Kurk and go through all this just so just 56 00:03:08,360 --> 00:03:10,760 Speaker 2: so I could feel comfortable being me in a room 57 00:03:10,960 --> 00:03:13,919 Speaker 2: and or on live TV, which is obviously very different 58 00:03:13,919 --> 00:03:14,600 Speaker 2: than being in a room. 59 00:03:15,360 --> 00:03:19,240 Speaker 1: Yeah, you know, that interview situation, that scenario is very 60 00:03:19,280 --> 00:03:22,200 Speaker 1: nerve wracking. It really really that's you know, that's the 61 00:03:22,280 --> 00:03:26,840 Speaker 1: toughest part of the job. The acting comparatively is like, Okay, 62 00:03:26,960 --> 00:03:29,280 Speaker 1: you know, I'm trained for this, let's go. You get 63 00:03:29,320 --> 00:03:31,320 Speaker 1: some nerves every once in a while because yeah, you know, 64 00:03:31,400 --> 00:03:34,400 Speaker 1: you want to deliver the big emotions or whatever. But yeah, 65 00:03:34,440 --> 00:03:37,760 Speaker 1: you go on these big talk shows. It's like, yeah, you. 66 00:03:37,840 --> 00:03:40,360 Speaker 3: Have to be you, yes, exactly, to be you and 67 00:03:40,400 --> 00:03:42,520 Speaker 3: you and you need to be as funny as the 68 00:03:42,600 --> 00:03:45,440 Speaker 3: character they wrote for you, or it's interesting or is 69 00:03:45,480 --> 00:03:48,119 Speaker 3: good looking, or its charming, you know, and that's that's 70 00:03:48,160 --> 00:03:50,480 Speaker 3: it's all order, because they're good writers out there, you know. 71 00:03:50,640 --> 00:03:55,080 Speaker 2: Luckily, luckily or maybe unlucky for us, we're we're always 72 00:03:55,080 --> 00:03:58,160 Speaker 2: playing ourselves and you know, the charming host of the 73 00:03:58,680 --> 00:04:00,400 Speaker 2: and the guy in the room is making and everyone 74 00:04:00,440 --> 00:04:02,360 Speaker 2: feels good. Which is also a very difficult role to 75 00:04:02,360 --> 00:04:03,640 Speaker 2: play because I don't know if you know this, but 76 00:04:03,640 --> 00:04:06,360 Speaker 2: most chefs like to be in the back of the house, quiet, 77 00:04:06,360 --> 00:04:10,640 Speaker 2: with their heads down. We like to focus on the work, you. 78 00:04:10,600 --> 00:04:14,440 Speaker 1: Know, right, Sure, let's talk about growing up. What was 79 00:04:14,480 --> 00:04:15,240 Speaker 1: your favorite dish? 80 00:04:15,520 --> 00:04:18,560 Speaker 2: Sure? Yeah, So I grew up in Jamaica Queens, which 81 00:04:18,600 --> 00:04:20,839 Speaker 2: is one of the five boroughs of New York City, 82 00:04:21,160 --> 00:04:25,680 Speaker 2: in a you know, like an Italian American household that 83 00:04:25,839 --> 00:04:29,279 Speaker 2: was at like level nine point eight every day, you know, 84 00:04:29,320 --> 00:04:33,440 Speaker 2: with the Italian the bad Italian dialect, screaming at top 85 00:04:33,600 --> 00:04:37,440 Speaker 2: tops of lungs, going to the live chicken market, you know, 86 00:04:37,839 --> 00:04:42,640 Speaker 2: crazy crazy Italian farmhouse lifestyle in the middle of New 87 00:04:42,720 --> 00:04:45,279 Speaker 2: York City. This is in the seventies, and you know, 88 00:04:45,320 --> 00:04:49,240 Speaker 2: so this this incongruency was very severe because outside of 89 00:04:49,279 --> 00:04:51,480 Speaker 2: my house was New York City, right, which was as 90 00:04:51,560 --> 00:04:54,280 Speaker 2: modern as anything got. And then inside my house we're 91 00:04:54,279 --> 00:04:57,120 Speaker 2: living like in the eighteenth century. We had rabbits and 92 00:04:57,200 --> 00:04:59,680 Speaker 2: chickens in the backyard. You know, this is wild stuff, 93 00:05:00,279 --> 00:05:01,680 Speaker 2: but it was, you know, it was filled with a 94 00:05:01,680 --> 00:05:03,400 Speaker 2: lot of love. It was filled with a lot of 95 00:05:03,400 --> 00:05:06,200 Speaker 2: great food. And so I was, you know, introduced and 96 00:05:06,480 --> 00:05:08,559 Speaker 2: fell in love with great food at a very early age. 97 00:05:08,640 --> 00:05:10,800 Speaker 2: I didn't realize what was happening until I started to 98 00:05:11,320 --> 00:05:13,440 Speaker 2: need to work. You know, when I say need to work, 99 00:05:13,560 --> 00:05:16,120 Speaker 2: I wanted to buy the new pair of pro Kids 100 00:05:16,400 --> 00:05:19,000 Speaker 2: with the two stripes, and those are nine to ninety 101 00:05:19,080 --> 00:05:20,800 Speaker 2: nine at the time, so you know, my mom would 102 00:05:20,920 --> 00:05:22,880 Speaker 2: put me through it to get a pair of those, 103 00:05:23,440 --> 00:05:26,040 Speaker 2: and she's like, you still have soles on your feet, 104 00:05:26,360 --> 00:05:28,760 Speaker 2: but you don't need new shoes. There's still soles on 105 00:05:28,839 --> 00:05:31,640 Speaker 2: the bottom of your existing shoes. That was that was 106 00:05:31,680 --> 00:05:35,920 Speaker 2: the measurement if you still had sold you know. So basically, 107 00:05:36,080 --> 00:05:37,880 Speaker 2: I was told at an early age, if I want 108 00:05:38,200 --> 00:05:40,640 Speaker 2: to upgrade my lifestyle, I'd have to go out and work. 109 00:05:40,640 --> 00:05:42,760 Speaker 2: So I ended up working in restaurants. Best thing that 110 00:05:42,800 --> 00:05:45,840 Speaker 2: ever happened to me, and at eleven, I started working 111 00:05:45,839 --> 00:05:49,200 Speaker 2: in the pizzeria for fifty cents an hour, and all 112 00:05:49,240 --> 00:05:51,400 Speaker 2: the Italian ice I could eat was the best job 113 00:05:51,560 --> 00:05:53,359 Speaker 2: I think to this day that I've ever had. Was 114 00:05:53,400 --> 00:05:56,760 Speaker 2: amazing because when you get to eat all the Italian 115 00:05:56,760 --> 00:05:58,920 Speaker 2: ice you want, or when you're in charge of serving 116 00:05:58,960 --> 00:06:02,920 Speaker 2: Italian ice, you have access to the blue Italian ice. 117 00:06:03,520 --> 00:06:05,800 Speaker 2: The blue Italian ice is the bubble gum flavored ice. 118 00:06:05,880 --> 00:06:07,839 Speaker 2: It is the best Italian ice there is, and there's 119 00:06:07,920 --> 00:06:09,880 Speaker 2: never enough of it. I don't know what your experience 120 00:06:10,000 --> 00:06:13,200 Speaker 2: is with Italian ice, but the blue it's hard to get. 121 00:06:13,600 --> 00:06:17,479 Speaker 1: I like cherry cherry, okay, lemon lime or cherry cool. 122 00:06:17,560 --> 00:06:20,800 Speaker 2: Yeah, so there was always lemon, the yellow, right, there 123 00:06:20,880 --> 00:06:22,559 Speaker 2: was the blue, and there was the red, the cherry. 124 00:06:22,600 --> 00:06:24,240 Speaker 2: So there's a lemon, bubble gum and. 125 00:06:24,279 --> 00:06:25,840 Speaker 1: Cherry right right right. 126 00:06:25,880 --> 00:06:27,760 Speaker 2: And Sal was the guy who hired me, and you know, 127 00:06:27,760 --> 00:06:29,360 Speaker 2: I learned a lot from him. He's a great guy. 128 00:06:29,440 --> 00:06:29,880 Speaker 2: Great guy. 129 00:06:30,000 --> 00:06:34,680 Speaker 1: Yeah. Yeah. You think being a great chef is mostly 130 00:06:35,120 --> 00:06:38,679 Speaker 1: born talent or did you pick up these skills over time? 131 00:06:38,960 --> 00:06:41,160 Speaker 2: Great question, Yeah, a little bit of both. I think, 132 00:06:41,240 --> 00:06:42,800 Speaker 2: like most things, it's a little bit of both. There 133 00:06:42,800 --> 00:06:46,279 Speaker 2: are some natural, naturally occurring gifts that you need, which 134 00:06:46,320 --> 00:06:48,039 Speaker 2: is like, you gotta like people, and you gotta like 135 00:06:48,080 --> 00:06:50,960 Speaker 2: to cook for people. One of my cats wants to say, Hi, 136 00:06:51,920 --> 00:06:53,479 Speaker 2: you gotta like to cook for You gotta like to 137 00:06:53,520 --> 00:06:56,599 Speaker 2: serve people. You can't be bitter about the service to 138 00:06:56,640 --> 00:06:59,720 Speaker 2: other people, right, You got to find that you know 139 00:06:59,800 --> 00:07:02,520 Speaker 2: perfectly in line with your core value system. And if 140 00:07:02,560 --> 00:07:05,360 Speaker 2: you love you know, cutting your finger and burning your 141 00:07:05,360 --> 00:07:09,400 Speaker 2: hand and lighting your hair on fire and cooking something 142 00:07:10,200 --> 00:07:13,000 Speaker 2: and walking it out to your table to serve someone, 143 00:07:13,040 --> 00:07:15,960 Speaker 2: then you know the job is perfect for you. And 144 00:07:16,000 --> 00:07:17,880 Speaker 2: I can tell you from birthual experience it's a very 145 00:07:17,920 --> 00:07:21,720 Speaker 2: fulfilling role and a great way to feel a lot 146 00:07:21,760 --> 00:07:25,320 Speaker 2: of love for the public and a great way to exercise, 147 00:07:25,400 --> 00:07:29,400 Speaker 2: you know, the mind, body, soul, hand skills, brain skills. 148 00:07:29,680 --> 00:07:31,520 Speaker 2: There's a lot. There's a lot going on and cooking 149 00:07:31,600 --> 00:07:35,240 Speaker 2: it's very very interesting and multi sensory. 150 00:07:35,920 --> 00:07:39,080 Speaker 1: Yeah, it really is a people business, isn't it. I 151 00:07:39,160 --> 00:07:43,160 Speaker 1: mean you really have to love, you know, making people 152 00:07:43,200 --> 00:07:46,920 Speaker 1: happier and giving them that great dish and going out 153 00:07:46,960 --> 00:07:48,240 Speaker 1: and asking did you love it? 154 00:07:49,000 --> 00:07:52,360 Speaker 2: Yeah? You got you gotta love comping stuff too, right, 155 00:07:55,480 --> 00:07:58,080 Speaker 2: I'm sure, you've never asked for it, but you gotta 156 00:07:58,120 --> 00:08:03,200 Speaker 2: love comping stuff. Oh my gosh, you don't like it, Okay, 157 00:08:03,200 --> 00:08:04,600 Speaker 2: I'll take it off your check. You got to be 158 00:08:04,600 --> 00:08:07,240 Speaker 2: able to say that very easily and very convincingly. 159 00:08:16,280 --> 00:08:19,080 Speaker 1: Tell me, what's your favorite story about comping. Who's the 160 00:08:19,120 --> 00:08:22,120 Speaker 1: most famous person if you want to bust them that 161 00:08:22,200 --> 00:08:23,240 Speaker 1: you had to comp. 162 00:08:23,600 --> 00:08:26,280 Speaker 2: Famous people don't ask for comps. No, they're usually very 163 00:08:26,280 --> 00:08:28,920 Speaker 2: gracious and yeah, they usually tip very well, and they're 164 00:08:29,000 --> 00:08:31,520 Speaker 2: very gracious, and they ask you to cook whatever you want. 165 00:08:31,800 --> 00:08:33,880 Speaker 2: Many of them. There are some that are, you know, 166 00:08:33,920 --> 00:08:38,280 Speaker 2: allergic to gluten and dairy, and they don't realize that 167 00:08:38,320 --> 00:08:42,040 Speaker 2: pasta is all gluten. There's some funny stuff happening out there, 168 00:08:42,960 --> 00:08:45,040 Speaker 2: but you can't make me name names. You can't make 169 00:08:45,040 --> 00:08:49,199 Speaker 2: me name names. One of my favorite celebrity cooking experiences 170 00:08:49,440 --> 00:08:53,559 Speaker 2: was with Robert de Niro, who came into Union Pacific 171 00:08:54,080 --> 00:08:56,440 Speaker 2: and asked for Dega Station's like, make me a Dega 172 00:08:56,440 --> 00:08:59,120 Speaker 2: Station menu. That's when you leave it up to the chef, 173 00:08:59,160 --> 00:09:02,120 Speaker 2: you know, you just chef goes crazy and he fell 174 00:09:02,160 --> 00:09:04,480 Speaker 2: asleep during the meal. It was amazing. It was amazing 175 00:09:04,520 --> 00:09:08,000 Speaker 2: cooking for him and so heartbreaking. But then I found 176 00:09:08,000 --> 00:09:12,280 Speaker 2: out from his lady friend Grace, that he had, you know, 177 00:09:12,360 --> 00:09:14,319 Speaker 2: narcolepsy or something. She's like, don't worry, do he does 178 00:09:14,360 --> 00:09:18,160 Speaker 2: this everywhere? It's not you, it's not you. I was like, Oh, 179 00:09:18,200 --> 00:09:21,000 Speaker 2: the chairs too comfortable? Is it too serene and quiet 180 00:09:21,040 --> 00:09:24,319 Speaker 2: in here? Yeah? But he was super generous. He came 181 00:09:24,360 --> 00:09:26,840 Speaker 2: back a lot is, you know, very generous with tipping, 182 00:09:27,440 --> 00:09:30,160 Speaker 2: really appreciated great food, would let you cook whatever you 183 00:09:30,200 --> 00:09:34,040 Speaker 2: wanted as low maintenance as they came wonderful. 184 00:09:34,360 --> 00:09:37,160 Speaker 1: So what's the one ingredient that we don't all should 185 00:09:37,160 --> 00:09:39,920 Speaker 1: be using more of in are cooking to bring out flavor? 186 00:09:40,640 --> 00:09:43,559 Speaker 2: Butter? Every butter. You can't be afraid of butter. You 187 00:09:43,559 --> 00:09:45,360 Speaker 2: should go out and buy as much grass fed butter 188 00:09:45,360 --> 00:09:47,600 Speaker 2: as you could afford and put it in everything, on 189 00:09:47,760 --> 00:09:50,679 Speaker 2: everything if you want food to taste good. And then 190 00:09:50,679 --> 00:09:53,880 Speaker 2: the next one is salt, as much salt as your 191 00:09:53,920 --> 00:09:57,880 Speaker 2: heart and palate can handle. And then MSG is another 192 00:09:57,920 --> 00:10:02,160 Speaker 2: way to really boost flavors is essentially powdered seaweed, So 193 00:10:02,240 --> 00:10:04,120 Speaker 2: don't be afraid of it. It's you know, it was 194 00:10:04,160 --> 00:10:07,240 Speaker 2: obviously maligned in the seventies and a lot of people 195 00:10:07,280 --> 00:10:09,640 Speaker 2: claim that that was, you know, a part of a 196 00:10:09,960 --> 00:10:13,400 Speaker 2: you know, anti Asian thing. I'm not sure what the 197 00:10:13,440 --> 00:10:17,280 Speaker 2: truth is, but turns out that real, real, naturally occurring MSG, 198 00:10:17,360 --> 00:10:21,040 Speaker 2: which is essentially dried seaweed leaves, is totally fine and 199 00:10:21,120 --> 00:10:23,800 Speaker 2: doesn't is not harmful at all. Okay, but you know, 200 00:10:24,360 --> 00:10:27,120 Speaker 2: here's a little secret. Go get dashi powder which has 201 00:10:28,080 --> 00:10:30,280 Speaker 2: pombu and bonito flakes in it. 202 00:10:30,800 --> 00:10:32,480 Speaker 1: Let me let me ask you this question. Yeah, so 203 00:10:32,559 --> 00:10:35,240 Speaker 1: you published a cookbook in the last year. Was that 204 00:10:35,400 --> 00:10:37,960 Speaker 1: always a big dream of yours to get a cookbook 205 00:10:37,960 --> 00:10:39,079 Speaker 1: out there with your name on it. 206 00:10:39,360 --> 00:10:43,400 Speaker 2: Yeah. So, my dad was a carpenter who wanted to 207 00:10:43,400 --> 00:10:46,680 Speaker 2: be a lawyer. He was an intellectual, you know, who 208 00:10:46,880 --> 00:10:49,280 Speaker 2: grew up during the war and depression in Italy, who 209 00:10:49,360 --> 00:10:52,200 Speaker 2: really had bigger ambitions. So he came to America hoping 210 00:10:52,240 --> 00:10:54,719 Speaker 2: he would become a lawyer and write books. That was 211 00:10:54,720 --> 00:10:56,720 Speaker 2: always his dream. He was the kind of guy who 212 00:10:56,760 --> 00:11:00,000 Speaker 2: borrowed books and self studied his way through high school. 213 00:11:00,600 --> 00:11:03,599 Speaker 2: You imagine a person doing that today, borrowing books, not 214 00:11:03,960 --> 00:11:07,280 Speaker 2: even buying books, not even library, going to friends and 215 00:11:07,400 --> 00:11:10,560 Speaker 2: borrowing books. And so his dream was to write books 216 00:11:10,559 --> 00:11:14,520 Speaker 2: and be a published author, and so, you know, as 217 00:11:14,559 --> 00:11:16,720 Speaker 2: a proxy for my dad, it was a dream of mine. 218 00:11:16,760 --> 00:11:19,040 Speaker 2: It wasn't the dream for me, because the dream for 219 00:11:19,080 --> 00:11:22,480 Speaker 2: me was always running a restaurant, opening a restaurant, being 220 00:11:22,520 --> 00:11:25,640 Speaker 2: the chef. But I remember asking my dad about it 221 00:11:25,679 --> 00:11:27,640 Speaker 2: when the opportunity came up, and he was like, you 222 00:11:27,760 --> 00:11:30,600 Speaker 2: have to do it. The most important thing you can 223 00:11:30,640 --> 00:11:32,800 Speaker 2: do is to write about what you do and tell 224 00:11:32,840 --> 00:11:34,760 Speaker 2: people what you do and share what it is that 225 00:11:34,800 --> 00:11:37,200 Speaker 2: you do. Because it's one thing to do, it's another 226 00:11:37,200 --> 00:11:39,240 Speaker 2: thing to be able to tell people why you do it, 227 00:11:39,280 --> 00:11:42,000 Speaker 2: how you do it. And he really, you know, he 228 00:11:42,080 --> 00:11:46,880 Speaker 2: really infected me with the writer's bug, and so it 229 00:11:46,960 --> 00:11:49,280 Speaker 2: was a great moment for me. And you know, fifteen 230 00:11:49,320 --> 00:11:51,600 Speaker 2: books letter later, I can tell you it's you know, 231 00:11:51,679 --> 00:11:54,160 Speaker 2: probably my favorite part of our business as chefs. Now 232 00:11:54,160 --> 00:11:55,480 Speaker 2: we get to do a lot of different things with 233 00:11:55,559 --> 00:11:58,120 Speaker 2: a lot of spokes in our wheel. We get to 234 00:11:58,160 --> 00:12:02,360 Speaker 2: do you know, TV and live appearances and cooking restaurants 235 00:12:02,440 --> 00:12:06,440 Speaker 2: and obviously social media craziness and write books. And writing 236 00:12:06,520 --> 00:12:09,760 Speaker 2: is great because it's the only time we can memorialize 237 00:12:09,760 --> 00:12:12,600 Speaker 2: what we do. You're lucky you get to you get 238 00:12:12,640 --> 00:12:14,319 Speaker 2: to be in a film, or TV show, and it's 239 00:12:14,320 --> 00:12:17,760 Speaker 2: there forever. You can't erase it, right, it's whether you 240 00:12:17,880 --> 00:12:20,640 Speaker 2: like it or not, it's there forever. But for us, 241 00:12:20,720 --> 00:12:23,560 Speaker 2: we serve a meal and it's eaten and it's gone forever. 242 00:12:23,920 --> 00:12:26,200 Speaker 2: So writing a book is a way to mitigate that 243 00:12:26,360 --> 00:12:29,040 Speaker 2: for us. Right, So it is, it is. It is 244 00:12:29,080 --> 00:12:29,640 Speaker 2: a great time. 245 00:12:29,760 --> 00:12:35,240 Speaker 1: Yeah, favorite memories of cooking, favorite, favorite memories, favorite memories. 246 00:12:35,840 --> 00:12:37,920 Speaker 2: So it's pretty gruesome one. But it's cooking in the 247 00:12:37,960 --> 00:12:44,200 Speaker 2: backyard with my mom, my uncle, my grandmother. And it 248 00:12:44,240 --> 00:12:45,719 Speaker 2: was a big lesson for me because it was the 249 00:12:45,800 --> 00:12:48,880 Speaker 2: day I realized that our our pets were also our food. 250 00:12:50,720 --> 00:12:53,920 Speaker 2: But I remember tasting these foods that my grandmother was 251 00:12:53,920 --> 00:12:58,280 Speaker 2: grilling that were formerly our pets and realizing, how, you know, 252 00:12:58,280 --> 00:13:01,320 Speaker 2: how delicious this fresh food was. That I was young 253 00:13:01,440 --> 00:13:03,439 Speaker 2: enough to be horrified by what was happening and old 254 00:13:03,520 --> 00:13:07,280 Speaker 2: enough to appreciate how great, you know, having fresh food is. 255 00:13:08,520 --> 00:13:10,240 Speaker 2: So that's a pretty big memory. And I remember my 256 00:13:10,240 --> 00:13:15,080 Speaker 2: grandmother let me turn the meats on the grill, and 257 00:13:15,240 --> 00:13:18,120 Speaker 2: of course I assumed they were chicken, and they weren't. 258 00:13:19,880 --> 00:13:22,640 Speaker 2: There were other things, other things that you might have named, 259 00:13:23,000 --> 00:13:26,720 Speaker 2: you know, And so that was pretty good. My grandmother 260 00:13:26,840 --> 00:13:29,079 Speaker 2: is in most of my great memories when it comes 261 00:13:29,120 --> 00:13:31,560 Speaker 2: to food. She was it could have been, you know, 262 00:13:31,559 --> 00:13:33,559 Speaker 2: a stand up comedian kind of character. Did you have 263 00:13:33,600 --> 00:13:34,520 Speaker 2: a grandmother like that? 264 00:13:35,040 --> 00:13:35,199 Speaker 1: No? 265 00:13:35,640 --> 00:13:39,040 Speaker 2: Funny, though mine was so funny. We don't have another 266 00:13:39,080 --> 00:13:40,800 Speaker 2: funny person like that in our family anymore. 267 00:13:41,480 --> 00:13:44,240 Speaker 1: No, God, who was a funny person in our well? 268 00:13:44,280 --> 00:13:46,240 Speaker 1: I guess it was my dad. My dad. My mom 269 00:13:46,240 --> 00:13:48,719 Speaker 1: and dad together were actually pretty funny. They were they 270 00:13:48,720 --> 00:13:53,680 Speaker 1: were great storytellers. Yeah, we had a couple of jokesters 271 00:13:53,679 --> 00:13:54,320 Speaker 1: in my family. 272 00:13:54,400 --> 00:13:58,679 Speaker 2: And Mira and Ben Stiller, by any no, not that 273 00:13:58,679 --> 00:14:01,600 Speaker 2: that funny. That Can you imagine growing up with those 274 00:14:01,800 --> 00:14:02,920 Speaker 2: those people as your parents? 275 00:14:04,000 --> 00:14:07,960 Speaker 1: I worked with you, did I worked with one of 276 00:14:08,000 --> 00:14:13,200 Speaker 1: the No, no, the daughter the daughter? Oh okay, yeah, 277 00:14:13,240 --> 00:14:16,000 Speaker 1: I knew the daughter and I worked with her, and 278 00:14:16,080 --> 00:14:18,480 Speaker 1: I think we're in an acting class together. And oh wow, 279 00:14:18,760 --> 00:14:22,840 Speaker 1: Yeah she was very funny. Not surprising, I'm sure. 280 00:14:23,440 --> 00:14:25,200 Speaker 2: Yeah. So either they laughed a lot at home or 281 00:14:25,240 --> 00:14:27,160 Speaker 2: they were in tears all the time. I'm not sure, 282 00:14:28,120 --> 00:14:31,760 Speaker 2: right exactly? So, lots of lots of favorite moments in cooking. 283 00:14:32,920 --> 00:14:36,200 Speaker 2: Another one is when my mom would make bread and 284 00:14:36,240 --> 00:14:38,720 Speaker 2: she would give me the little scraps that didn't make 285 00:14:38,760 --> 00:14:42,040 Speaker 2: it into the loaf. And for some reason, this crazy 286 00:14:42,040 --> 00:14:45,120 Speaker 2: woman let me fry those scraps that was barely tall 287 00:14:45,240 --> 00:14:47,120 Speaker 2: enough to reach the stove. That's not the first thing 288 00:14:47,160 --> 00:14:49,360 Speaker 2: you teach a kid how to fry in hot oil, 289 00:14:49,520 --> 00:14:51,680 Speaker 2: but she let me do that. And you know, I 290 00:14:51,720 --> 00:14:56,280 Speaker 2: never burned myself, thankfully. Can you imagine how having your 291 00:14:56,320 --> 00:14:57,960 Speaker 2: kid walk up to a stove with a pot of 292 00:14:57,960 --> 00:15:00,880 Speaker 2: frying oil and throw you know, she would make me. 293 00:15:01,000 --> 00:15:03,000 Speaker 2: She would say, shape it however you want, and I 294 00:15:03,040 --> 00:15:05,880 Speaker 2: would make little dinosaurs and you know, cows and horses, 295 00:15:05,920 --> 00:15:07,920 Speaker 2: and then we would throw it in the you know, 296 00:15:08,640 --> 00:15:12,000 Speaker 2: ready to flame out hot oil. It would immediately fry 297 00:15:12,040 --> 00:15:14,040 Speaker 2: and brown. And then she would while it was hot, 298 00:15:14,600 --> 00:15:17,360 Speaker 2: she would douse it in honey or powdered sugar. Is 299 00:15:17,480 --> 00:15:21,000 Speaker 2: so good. It's fried dough, you know, right right right, 300 00:15:21,080 --> 00:15:21,680 Speaker 2: bunnel cake. 301 00:15:21,880 --> 00:15:24,240 Speaker 1: And so in this episode a road Trip to Harvard, 302 00:15:24,560 --> 00:15:27,320 Speaker 1: Laura l I takes your daughter Rory on that road 303 00:15:27,320 --> 00:15:30,400 Speaker 1: trip to go visit Harvard University. She's what sophomore in 304 00:15:30,440 --> 00:15:32,920 Speaker 1: high school, but she wants to go to Harvard. Do 305 00:15:32,920 --> 00:15:35,320 Speaker 1: you think you think it's worth trying to pack meals 306 00:15:35,360 --> 00:15:37,480 Speaker 1: for a road trip or just hit the drive through 307 00:15:37,560 --> 00:15:38,000 Speaker 1: on the way. 308 00:15:38,680 --> 00:15:40,520 Speaker 2: Well, you're talking to a guy who was raised with 309 00:15:40,640 --> 00:15:43,920 Speaker 2: semi literate Italian gangsters, you know. For so we always 310 00:15:43,920 --> 00:15:47,560 Speaker 2: had meals packed. We had we didn't have meals. We 311 00:15:47,600 --> 00:15:51,320 Speaker 2: had elements of a meal. We had a piece of parmesan, 312 00:15:51,480 --> 00:15:55,080 Speaker 2: We had hunka parmesan red jihano, a piece of caci carlo, 313 00:15:55,200 --> 00:15:57,880 Speaker 2: which is the big ball of mozzarella that they hang 314 00:15:58,240 --> 00:16:00,000 Speaker 2: from the ceiling in the garage. You know, you don't 315 00:16:00,240 --> 00:16:02,000 Speaker 2: know what it is until they open it one day 316 00:16:02,080 --> 00:16:05,880 Speaker 2: and you realize it's cheese. They take a silk ro 317 00:16:05,960 --> 00:16:08,520 Speaker 2: soad from the ceiling of the garage, covered in mold, 318 00:16:08,680 --> 00:16:10,520 Speaker 2: and they throw all that into a bag, you know, 319 00:16:10,600 --> 00:16:13,920 Speaker 2: not plastic, and then my mom would grab a knife 320 00:16:13,920 --> 00:16:17,080 Speaker 2: and some bread, and that was normal life for me. 321 00:16:17,200 --> 00:16:20,560 Speaker 2: So and I have to say that those were, you know, 322 00:16:21,040 --> 00:16:23,360 Speaker 2: to this day, the best road dishes I ever had. 323 00:16:24,120 --> 00:16:27,040 Speaker 2: I remember being very embarrassed by it, but then when 324 00:16:27,040 --> 00:16:29,120 Speaker 2: we were hungry, it paid off. You know, when we 325 00:16:29,120 --> 00:16:30,480 Speaker 2: were hungry on the side of the road and we 326 00:16:30,520 --> 00:16:33,200 Speaker 2: had food and everyone else was looking for a McDonald's, 327 00:16:33,200 --> 00:16:36,240 Speaker 2: it paid off, so definitely. Always always a good idea 328 00:16:36,280 --> 00:16:38,200 Speaker 2: to pack food. I'm gonna say yes, always a good 329 00:16:38,200 --> 00:16:40,840 Speaker 2: idea to pack food, never a bad idea to have food. Handy. 330 00:16:41,520 --> 00:16:46,560 Speaker 1: Let's let's create or you create the perfect drive through menu. 331 00:16:46,640 --> 00:16:48,120 Speaker 1: What would be on that menu? 332 00:16:48,800 --> 00:16:49,400 Speaker 2: Drive through? 333 00:16:50,120 --> 00:16:51,760 Speaker 1: Drive your car, drive through? 334 00:16:51,960 --> 00:16:55,720 Speaker 2: Yes, okay, so hot fried chicken, ready to eat, hot 335 00:16:55,760 --> 00:17:04,800 Speaker 2: fried chicken, pizza for sure, cavear bump, cold champagne, uh cold, 336 00:17:05,200 --> 00:17:10,159 Speaker 2: good champagne, Moet level minimum. Wow, yeah, you want to 337 00:17:10,200 --> 00:17:15,880 Speaker 2: come on this trip? Yeah? Maybe a little? We should, Yeah, 338 00:17:15,920 --> 00:17:17,800 Speaker 2: we should. You know, in Italy, I think they're called 339 00:17:17,800 --> 00:17:20,960 Speaker 2: what are they called in Italy? The roadside gas stations 340 00:17:21,000 --> 00:17:24,639 Speaker 2: with the like three star Michelin food, the auto Gazetto 341 00:17:24,760 --> 00:17:26,280 Speaker 2: or whatever. I'll think of it in a second, but 342 00:17:26,640 --> 00:17:31,600 Speaker 2: they already existently. Apasta bar would be nice with some fresh. 343 00:17:31,520 --> 00:17:39,919 Speaker 4: Uha amatri chana or carbonara, or the one with just 344 00:17:39,920 --> 00:17:42,080 Speaker 4: butter and parm fredo. 345 00:17:51,480 --> 00:17:54,560 Speaker 1: Have you ever planned a road trip around specific food 346 00:17:54,600 --> 00:17:55,679 Speaker 1: stops restaurants. 347 00:17:56,000 --> 00:17:59,119 Speaker 2: Oh? Yeah, absolutely yeah. So when I went to the 348 00:17:59,119 --> 00:18:02,440 Speaker 2: Culinary stupid Ma. You had to drive through a place 349 00:18:02,480 --> 00:18:06,280 Speaker 2: in Connecticut that's famous for some great pizzerias and so 350 00:18:06,359 --> 00:18:10,199 Speaker 2: a pizza is one of them. And so whenever I 351 00:18:10,280 --> 00:18:14,200 Speaker 2: go that way for whatever reason, there's usually a stop there. 352 00:18:15,160 --> 00:18:18,399 Speaker 2: But I basically, I would say, plan most things around 353 00:18:18,440 --> 00:18:21,320 Speaker 2: the food stops that are going to happen, you know, 354 00:18:21,640 --> 00:18:25,320 Speaker 2: so I'll pick I'll pick routes based on, you know, 355 00:18:25,320 --> 00:18:27,920 Speaker 2: what restaurants I know are on the way, or what 356 00:18:28,000 --> 00:18:32,400 Speaker 2: butcher shops or seafood markets are on the way. And 357 00:18:32,640 --> 00:18:37,119 Speaker 2: you know, certainly in Italy they're always thinking about food 358 00:18:37,160 --> 00:18:39,080 Speaker 2: and their next meal and what they have to buy 359 00:18:39,119 --> 00:18:42,359 Speaker 2: to supply their you know, resupply the provisions in the house. 360 00:18:42,680 --> 00:18:45,760 Speaker 2: So they're always working around, in and around food stops. 361 00:18:46,280 --> 00:18:48,520 Speaker 2: And it's a great way to live, great way to live. 362 00:18:49,240 --> 00:18:51,440 Speaker 2: And those are skinny people, by the way. The people 363 00:18:51,440 --> 00:18:54,159 Speaker 2: that think like that right there are the ones that 364 00:18:54,240 --> 00:18:56,760 Speaker 2: have to stop at McDonald's because they didn't plan. Those 365 00:18:56,760 --> 00:18:58,760 Speaker 2: are the ones who are eating too much. 366 00:19:01,440 --> 00:19:04,159 Speaker 1: Any particularly I mean, I mean, I'm sure you're biased 367 00:19:04,200 --> 00:19:07,320 Speaker 1: to Italy or New York, but any particular countries that 368 00:19:07,359 --> 00:19:11,520 Speaker 1: you've taken food excursions on that you particularly love, I 369 00:19:11,520 --> 00:19:13,439 Speaker 1: would recommend absolutely. 370 00:19:13,480 --> 00:19:16,960 Speaker 2: Thailand was an early one in my chef career, about 371 00:19:17,000 --> 00:19:22,760 Speaker 2: twenty years ago. I remember going from a sort of 372 00:19:24,800 --> 00:19:30,479 Speaker 2: you know, first year college student to a graduate student 373 00:19:30,520 --> 00:19:33,280 Speaker 2: in a few days in terms of spice, because they, 374 00:19:33,480 --> 00:19:35,840 Speaker 2: you know, the spice in the food, and Thailand is 375 00:19:35,920 --> 00:19:38,080 Speaker 2: so at such a high level that you have to 376 00:19:38,080 --> 00:19:39,760 Speaker 2: get used to it really quickly. And I remember my 377 00:19:39,840 --> 00:19:44,119 Speaker 2: body physically convulsing and meat sweats and all kinds of 378 00:19:44,160 --> 00:19:47,040 Speaker 2: crazy things happening. But the food was so delicious that 379 00:19:47,800 --> 00:19:51,080 Speaker 2: me and my two other chef friends just loved it 380 00:19:51,119 --> 00:19:55,239 Speaker 2: and just kept going and kept pushing forward, and you know, 381 00:19:56,200 --> 00:20:00,399 Speaker 2: basically built that entire trip around which street vendor, which 382 00:20:00,400 --> 00:20:02,240 Speaker 2: restaurant we were going to go to next. There's so 383 00:20:02,359 --> 00:20:04,320 Speaker 2: much food in Thailand, and all of it is so 384 00:20:04,400 --> 00:20:07,200 Speaker 2: good and so fresh. It's still, you know, still basically 385 00:20:07,280 --> 00:20:11,359 Speaker 2: a farming society, so everything they eat is is raised, 386 00:20:11,400 --> 00:20:14,520 Speaker 2: you know, locally, and fresh you know, that week, that day. 387 00:20:15,560 --> 00:20:17,800 Speaker 2: So Thailand's good. If you're gonna build, if you're gonna 388 00:20:17,800 --> 00:20:21,960 Speaker 2: build a vacation around food, Thailand. Bangkok Hang Mine a 389 00:20:21,960 --> 00:20:24,320 Speaker 2: great one. We didn't make one stuff that was a 390 00:20:24,320 --> 00:20:28,280 Speaker 2: little strange where we ate a snake. Uh. They made 391 00:20:28,359 --> 00:20:32,840 Speaker 2: us eat the green vial first with soju and then 392 00:20:32,880 --> 00:20:35,840 Speaker 2: they sauta the meat and then they fried the bones. 393 00:20:35,880 --> 00:20:38,440 Speaker 2: It was crazy. I'll never do that again. Don't ever 394 00:20:38,480 --> 00:20:38,760 Speaker 2: do that. 395 00:20:39,200 --> 00:20:42,160 Speaker 1: If someone suggests that, say, no, what kind of snake 396 00:20:42,280 --> 00:20:42,480 Speaker 1: was it? 397 00:20:42,560 --> 00:20:44,520 Speaker 2: You know, you know, a poisonous one. I remember it 398 00:20:44,560 --> 00:20:46,760 Speaker 2: was alive and it was very poisonous. They needed an 399 00:20:47,400 --> 00:20:48,520 Speaker 2: expert snake handler. 400 00:20:48,840 --> 00:20:52,879 Speaker 1: Oh my goodness. Yeah. And why did you feel compelled 401 00:20:52,920 --> 00:20:55,479 Speaker 1: to eat it? There was some kind of pressure on 402 00:20:55,520 --> 00:20:57,120 Speaker 1: you to eat this. 403 00:20:57,480 --> 00:20:59,080 Speaker 2: I was just going with the flow. My friend I 404 00:20:59,119 --> 00:21:02,320 Speaker 2: was in Thailand and it was you know, it's a 405 00:21:02,359 --> 00:21:05,040 Speaker 2: it's a favorite. It's a heavy favorite for all taurists. 406 00:21:05,240 --> 00:21:08,040 Speaker 2: I'm sure I saw it on TV. I saw Anthony 407 00:21:08,080 --> 00:21:11,479 Speaker 2: Bourdain do it on TV, probably you know, or Andrew Zimmern, 408 00:21:11,560 --> 00:21:12,720 Speaker 2: and I thought, I gotta do that. 409 00:21:12,720 --> 00:21:15,080 Speaker 1: I gotta I gotta have a snake. I gotta eat 410 00:21:15,080 --> 00:21:15,400 Speaker 1: a snake. 411 00:21:15,440 --> 00:21:16,960 Speaker 2: At one point, and they kept telling you it makes 412 00:21:17,000 --> 00:21:18,760 Speaker 2: you strong, makes you strong. I still don't know what 413 00:21:18,800 --> 00:21:23,200 Speaker 2: they're talking about. But didn't make me strong, made me queasy. 414 00:21:24,359 --> 00:21:24,639 Speaker 2: All right. 415 00:21:24,720 --> 00:21:27,960 Speaker 1: Last question, if you were to come into Luke's diner, okay, 416 00:21:28,680 --> 00:21:29,560 Speaker 1: we would you order? 417 00:21:29,880 --> 00:21:32,920 Speaker 2: Oh that's a hard one. Remind me what did Luke 418 00:21:32,960 --> 00:21:37,960 Speaker 2: Stander serve other than sass and beauty and a lot 419 00:21:37,960 --> 00:21:41,280 Speaker 2: of sass. So so for me, a couple of classics 420 00:21:41,280 --> 00:21:47,000 Speaker 2: in the diner world are a no frills burger that's 421 00:21:47,040 --> 00:21:50,240 Speaker 2: basically a burger and a bun and you're done. Patty 422 00:21:50,320 --> 00:21:53,280 Speaker 2: melts or a tuna melt. This is a piece of 423 00:21:53,400 --> 00:21:58,640 Speaker 2: rye with you know, overly mayonnaise, tuna salad and some 424 00:21:58,920 --> 00:22:01,840 Speaker 2: you know American cheese melt it on top. Great, great 425 00:22:01,920 --> 00:22:04,800 Speaker 2: combination of flavors. I think a shake is important to 426 00:22:04,840 --> 00:22:08,400 Speaker 2: be able to get at a diner. And then when 427 00:22:08,400 --> 00:22:10,399 Speaker 2: you're just sick of the world and you're tired of 428 00:22:10,440 --> 00:22:14,720 Speaker 2: people's opinions and you don't care what's trending, an omelet, 429 00:22:15,119 --> 00:22:16,520 Speaker 2: cheese omelet. You should be able to get a good 430 00:22:16,600 --> 00:22:19,320 Speaker 2: cheese omelet and a diner for under ten bucks. That 431 00:22:19,359 --> 00:22:22,680 Speaker 2: doesn't exist anymore. I don't know what's going on near you, 432 00:22:22,760 --> 00:22:26,320 Speaker 2: but by me and New York diners don't even aren't 433 00:22:26,359 --> 00:22:30,200 Speaker 2: even around anymore. So, but a great omelet, a great omelet. 434 00:22:30,160 --> 00:22:31,240 Speaker 1: Needs to be a revival. 435 00:22:31,400 --> 00:22:33,840 Speaker 2: I think, yeah, for sure, is there a Luke's diner 436 00:22:33,880 --> 00:22:35,200 Speaker 2: in real life? Should we open one? 437 00:22:35,600 --> 00:22:38,200 Speaker 1: We could talk, Let's talk. 438 00:22:38,760 --> 00:22:40,520 Speaker 2: It's got history it's a known quantity. 439 00:22:40,920 --> 00:22:42,960 Speaker 1: I mean, you know, I've just been trying to do 440 00:22:43,000 --> 00:22:46,800 Speaker 1: that for twenty five years. But let's let's talk about it. 441 00:22:47,960 --> 00:22:49,719 Speaker 2: You never know when you've met the right person. 442 00:22:50,040 --> 00:22:53,160 Speaker 1: You never know, you never know. So the standard grill 443 00:22:53,240 --> 00:22:54,240 Speaker 1: is still going strong. 444 00:22:56,240 --> 00:23:01,200 Speaker 2: Yeah, everything's going well, still going strong. I am Oh. 445 00:23:01,240 --> 00:23:02,639 Speaker 2: I want to tell you about a thing that I 446 00:23:02,640 --> 00:23:04,199 Speaker 2: do that I never talk about because it's a very 447 00:23:04,240 --> 00:23:06,479 Speaker 2: word of mouth thing. But I wrote a book called 448 00:23:06,480 --> 00:23:08,760 Speaker 2: The Pound a Day Diet in two thousand and nine. 449 00:23:09,640 --> 00:23:13,960 Speaker 2: Did very well, and for the book, my publisher said 450 00:23:14,480 --> 00:23:16,920 Speaker 2: that it's a great title, but we don't believe you. 451 00:23:16,920 --> 00:23:18,880 Speaker 2: You got to prove it that it works, because losing 452 00:23:18,880 --> 00:23:21,919 Speaker 2: a pound a day is based on diet science. But 453 00:23:21,960 --> 00:23:23,720 Speaker 2: it's you know, it's hard to do and hard to prove. 454 00:23:23,720 --> 00:23:26,800 Speaker 2: It's based on the science calorie deficit. If you reduce 455 00:23:26,880 --> 00:23:30,200 Speaker 2: people's consumption thirty five hundred calories a day, thirty five 456 00:23:30,280 --> 00:23:32,199 Speaker 2: hundred calories egal to one pound of fat. So the 457 00:23:32,200 --> 00:23:35,200 Speaker 2: science was, if I can get you down to something below, 458 00:23:35,400 --> 00:23:39,359 Speaker 2: you know, thirty five hundred calories, you would lose a 459 00:23:39,359 --> 00:23:41,600 Speaker 2: pound a day. And most Americans eat four thousand and 460 00:23:41,680 --> 00:23:44,560 Speaker 2: seven thirty calories a day, so it leaves leaves you 461 00:23:44,600 --> 00:23:47,719 Speaker 2: about twelve hundred and fifty calories to work with. So 462 00:23:47,760 --> 00:23:50,240 Speaker 2: I put twelve people on the diet. It worked ninety 463 00:23:50,240 --> 00:23:53,119 Speaker 2: eight percent success, and I've been doing that diet for 464 00:23:53,160 --> 00:23:57,640 Speaker 2: those people and more ever since. So I never talk 465 00:23:57,720 --> 00:24:00,359 Speaker 2: about this because it's you know, it's very private, personal 466 00:24:00,760 --> 00:24:03,560 Speaker 2: and word of mouth y. It's a little expensive, but 467 00:24:03,920 --> 00:24:05,600 Speaker 2: I want people to know that I do that, and 468 00:24:05,640 --> 00:24:07,520 Speaker 2: then I'm still very active in the health of wellness 469 00:24:07,560 --> 00:24:10,399 Speaker 2: space because they haven't because COVID kind of disrupted everything, 470 00:24:10,400 --> 00:24:13,480 Speaker 2: as you know, and it disrupted the health and wellness 471 00:24:13,480 --> 00:24:17,159 Speaker 2: business side of my business and where it's back and strong, 472 00:24:17,280 --> 00:24:18,040 Speaker 2: as strong as ever. 473 00:24:18,680 --> 00:24:20,720 Speaker 1: Did you ever consider going to Miami? 474 00:24:21,760 --> 00:24:22,680 Speaker 2: I have many times. 475 00:24:22,760 --> 00:24:24,760 Speaker 1: Yeah, Like like a lot of a lot of chefs 476 00:24:24,800 --> 00:24:27,719 Speaker 1: did a lot of restaurants during COVID. After COVID, they 477 00:24:27,720 --> 00:24:28,680 Speaker 1: were like, we're out of here. 478 00:24:29,000 --> 00:24:31,879 Speaker 2: Huh. Yeah. There are two problems for me. One is 479 00:24:31,920 --> 00:24:34,720 Speaker 2: that I'm you know, born and raised, intrepid New Yorker 480 00:24:34,760 --> 00:24:37,600 Speaker 2: and I'm under the delusion that I won't be happy 481 00:24:37,640 --> 00:24:39,760 Speaker 2: anywhere else. And I know that's not true, but I'm 482 00:24:39,920 --> 00:24:44,200 Speaker 2: you know, still, I still believe it and I need 483 00:24:44,280 --> 00:24:47,560 Speaker 2: you know, I need someone in Miami to make an offer, 484 00:24:48,000 --> 00:24:51,200 Speaker 2: create an opportunity, you know, something, something right, right. I'm 485 00:24:51,200 --> 00:24:53,440 Speaker 2: down there every year for soby. This is the big 486 00:24:53,480 --> 00:24:56,160 Speaker 2: food festival. Have you been to that? No, you should come, 487 00:24:56,240 --> 00:24:59,360 Speaker 2: you should come. Okay, that's every year in February. Oh 488 00:24:59,440 --> 00:25:01,760 Speaker 2: nice out Beach Wine and Food Festival. It's the biggest 489 00:25:01,920 --> 00:25:05,600 Speaker 2: in the country. Sixty thousand people attend. Yeah. So I 490 00:25:05,640 --> 00:25:07,240 Speaker 2: go down there every year. I talk to people and 491 00:25:07,280 --> 00:25:09,960 Speaker 2: nothing's ever materialized. But you never know, I don't know. 492 00:25:10,400 --> 00:25:11,280 Speaker 2: The night is still young. 493 00:25:12,040 --> 00:25:14,359 Speaker 1: Well, thank you so much for company. 494 00:25:14,480 --> 00:25:14,840 Speaker 2: Welcome. 495 00:25:15,200 --> 00:25:20,399 Speaker 1: This was this was very very illuminating. And I'll be 496 00:25:20,440 --> 00:25:23,280 Speaker 1: in touch, you know, and you have to come back 497 00:25:23,320 --> 00:25:26,560 Speaker 1: on you please promise. The great gusts we didn't even 498 00:25:26,640 --> 00:25:29,439 Speaker 1: even get into it really very much. But there's a 499 00:25:29,440 --> 00:25:32,240 Speaker 1: lot more here, a lot more meat on the bone 500 00:25:32,240 --> 00:25:36,920 Speaker 1: here anyway, Rock Oh, thank you so much. Everybody, go 501 00:25:37,000 --> 00:25:39,600 Speaker 1: buy the Standard Grill in New York City if you 502 00:25:39,640 --> 00:25:41,240 Speaker 1: want one of the best meals from one of the 503 00:25:41,240 --> 00:25:44,080 Speaker 1: best chefs in the world. Rock Oh, thanks so much. 504 00:25:44,119 --> 00:25:48,000 Speaker 1: And that's going to wrap it up here. Thank you, everybody. 505 00:25:48,119 --> 00:25:51,359 Speaker 1: Keep the downloads coming, keep the cards, and letters coming 506 00:25:51,440 --> 00:25:54,919 Speaker 1: the best fans on the planet. Where you lead, we 507 00:25:55,040 --> 00:26:26,159 Speaker 1: will follow Stay Sicket dot j. Hey everybody, and don't forget. 508 00:26:26,200 --> 00:26:30,240 Speaker 1: Follow us on Instagram at I Am all In podcast 509 00:26:30,359 --> 00:26:43,359 Speaker 1: and email us at Gilmore at iHeartRadio dot com.