WEBVTT - Luke’s Diner: Road Tripping with Rocco

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<v Speaker 1>I am all in again. How let's just do.

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<v Speaker 2>Luke Steiner with Scott Patterson an iHeartRadio podcast, Hey.

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<v Speaker 1>Everybody, Scott Patterson, I Am on and Podcast one eleven productions.

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<v Speaker 1>iHeartRadio Media, iHeart Podcast one on one interview with the

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<v Speaker 1>one and Only rock O Dispirited. He has starred on

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<v Speaker 1>numerous television shows. Most recently, he received two stars from

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<v Speaker 1>The New York Times as chef of the critically acclaimed

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<v Speaker 1>Standard Grill in New York City. He is a James

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<v Speaker 1>Beard Award winning chef, an author of fourteen count on

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<v Speaker 1>fourteen books, including three number ones New York Times bestsellers.

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<v Speaker 1>Welcome Rocco.

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<v Speaker 2>Hey, thank you so much, love love being here. Thanks

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<v Speaker 2>for the great introduction. I think we're up to fifteen

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<v Speaker 2>books as of March. Nice and thank you so much.

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<v Speaker 2>Nice to be here.

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<v Speaker 1>Take us back to the start, rock O, when you went.

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<v Speaker 2>Back to the start, back to the start.

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<v Speaker 1>Culinary school. Given how many chefs are self bought now

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<v Speaker 1>these days, right, would you still recommend culinary.

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<v Speaker 2>Yes, it's very different. So would you say that self

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<v Speaker 2>taught includes learning via Google and YouTube? Yeah? Okay, so yeah,

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<v Speaker 2>so a lot of chefs are teaching themselves how to

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<v Speaker 2>cook now just by watching chef's cook on YouTube and Google.

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<v Speaker 2>It's a great way to learn, you know, visual. I'm

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<v Speaker 2>a visual learner and worked well for me as a kid.

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<v Speaker 2>But for me as a kid, visual learning meant you

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<v Speaker 2>had to go work in a restaurant, pay your dues,

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<v Speaker 2>and you know, burn and cut yourself every day and

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<v Speaker 2>work that twelve hour shift so that some guy would

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<v Speaker 2>feel bad for you and teach you a few things.

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<v Speaker 2>And you know what, it's a great way of learning.

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<v Speaker 2>It certainly worked for me, and cooking, you know, change

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<v Speaker 2>my life for the better. I don't regret a minute

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<v Speaker 2>of it. But I love that you can go on

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<v Speaker 2>YouTube now and learn how to do anything, absolutely anything.

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<v Speaker 2>You can't learn how to act though. I don't think

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<v Speaker 2>you can learn how to act by watching a YouTube

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<v Speaker 2>video right.

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<v Speaker 1>No, no, no, And too many people try yes work

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<v Speaker 1>out for them.

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<v Speaker 2>You can get a lot of people don't understand it's

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<v Speaker 2>a real skill. I'll tell you a funny story. I

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<v Speaker 2>worked with Nancy Banks, who is you know, somewhat well

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<v Speaker 2>known acting coach, because I was so nervous on live TV.

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<v Speaker 2>I had to learn how to act, but play the

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<v Speaker 2>part of myself, and I used a real acting coach

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<v Speaker 2>who worked with major stars, and at the time she

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<v Speaker 2>was working with a couple of actresses from Sex and

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<v Speaker 2>the City, you know, like a big time acting coach,

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<v Speaker 2>and you know, it is just getting them to pay

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<v Speaker 2>attention to you is difficult. Much. Let's take you on.

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<v Speaker 2>And you know, she put me through a number of

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<v Speaker 2>exercises and scenarios and we would create you know, mock

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<v Speaker 2>Today show sets and have people play Al Roker and

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<v Speaker 2>Katie Kurk and go through all this just so just

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<v Speaker 2>so I could feel comfortable being me in a room

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<v Speaker 2>and or on live TV, which is obviously very different

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<v Speaker 2>than being in a room.

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<v Speaker 1>Yeah, you know, that interview situation, that scenario is very

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<v Speaker 1>nerve wracking. It really really that's you know, that's the

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<v Speaker 1>toughest part of the job. The acting comparatively is like, Okay,

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<v Speaker 1>you know, I'm trained for this, let's go. You get

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<v Speaker 1>some nerves every once in a while because yeah, you know,

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<v Speaker 1>you want to deliver the big emotions or whatever. But yeah,

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<v Speaker 1>you go on these big talk shows. It's like, yeah, you.

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<v Speaker 3>Have to be you, yes, exactly, to be you and

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<v Speaker 3>you and you need to be as funny as the

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<v Speaker 3>character they wrote for you, or it's interesting or is

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<v Speaker 3>good looking, or its charming, you know, and that's that's

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<v Speaker 3>it's all order, because they're good writers out there, you know.

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<v Speaker 2>Luckily, luckily or maybe unlucky for us, we're we're always

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<v Speaker 2>playing ourselves and you know, the charming host of the

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<v Speaker 2>and the guy in the room is making and everyone

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<v Speaker 2>feels good. Which is also a very difficult role to

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<v Speaker 2>play because I don't know if you know this, but

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<v Speaker 2>most chefs like to be in the back of the house, quiet,

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<v Speaker 2>with their heads down. We like to focus on the work, you.

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<v Speaker 1>Know, right, Sure, let's talk about growing up. What was

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<v Speaker 1>your favorite dish?

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<v Speaker 2>Sure? Yeah, So I grew up in Jamaica Queens, which

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<v Speaker 2>is one of the five boroughs of New York City,

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<v Speaker 2>in a you know, like an Italian American household that

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<v Speaker 2>was at like level nine point eight every day, you know,

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<v Speaker 2>with the Italian the bad Italian dialect, screaming at top

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<v Speaker 2>tops of lungs, going to the live chicken market, you know,

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<v Speaker 2>crazy crazy Italian farmhouse lifestyle in the middle of New

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<v Speaker 2>York City. This is in the seventies, and you know,

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<v Speaker 2>so this this incongruency was very severe because outside of

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<v Speaker 2>my house was New York City, right, which was as

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<v Speaker 2>modern as anything got. And then inside my house we're

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<v Speaker 2>living like in the eighteenth century. We had rabbits and

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<v Speaker 2>chickens in the backyard. You know, this is wild stuff,

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<v Speaker 2>but it was, you know, it was filled with a

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<v Speaker 2>lot of love. It was filled with a lot of

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<v Speaker 2>great food. And so I was, you know, introduced and

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<v Speaker 2>fell in love with great food at a very early age.

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<v Speaker 2>I didn't realize what was happening until I started to

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<v Speaker 2>need to work. You know, when I say need to work,

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<v Speaker 2>I wanted to buy the new pair of pro Kids

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<v Speaker 2>with the two stripes, and those are nine to ninety

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<v Speaker 2>nine at the time, so you know, my mom would

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<v Speaker 2>put me through it to get a pair of those,

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<v Speaker 2>and she's like, you still have soles on your feet,

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<v Speaker 2>but you don't need new shoes. There's still soles on

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<v Speaker 2>the bottom of your existing shoes. That was that was

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<v Speaker 2>the measurement if you still had sold you know. So basically,

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<v Speaker 2>I was told at an early age, if I want

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<v Speaker 2>to upgrade my lifestyle, I'd have to go out and work.

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<v Speaker 2>So I ended up working in restaurants. Best thing that

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<v Speaker 2>ever happened to me, and at eleven, I started working

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<v Speaker 2>in the pizzeria for fifty cents an hour, and all

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<v Speaker 2>the Italian ice I could eat was the best job

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<v Speaker 2>I think to this day that I've ever had. Was

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<v Speaker 2>amazing because when you get to eat all the Italian

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<v Speaker 2>ice you want, or when you're in charge of serving

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<v Speaker 2>Italian ice, you have access to the blue Italian ice.

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<v Speaker 2>The blue Italian ice is the bubble gum flavored ice.

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<v Speaker 2>It is the best Italian ice there is, and there's

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<v Speaker 2>never enough of it. I don't know what your experience

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<v Speaker 2>is with Italian ice, but the blue it's hard to get.

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<v Speaker 1>I like cherry cherry, okay, lemon lime or cherry cool.

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<v Speaker 2>Yeah, so there was always lemon, the yellow, right, there

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<v Speaker 2>was the blue, and there was the red, the cherry.

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<v Speaker 2>So there's a lemon, bubble gum and.

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<v Speaker 1>Cherry right right right.

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<v Speaker 2>And Sal was the guy who hired me, and you know,

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<v Speaker 2>I learned a lot from him. He's a great guy.

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<v Speaker 2>Great guy.

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<v Speaker 1>Yeah. Yeah. You think being a great chef is mostly

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<v Speaker 1>born talent or did you pick up these skills over time?

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<v Speaker 2>Great question, Yeah, a little bit of both. I think,

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<v Speaker 2>like most things, it's a little bit of both. There

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<v Speaker 2>are some natural, naturally occurring gifts that you need, which

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<v Speaker 2>is like, you gotta like people, and you gotta like

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<v Speaker 2>to cook for people. One of my cats wants to say, Hi,

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<v Speaker 2>you gotta like to cook for You gotta like to

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<v Speaker 2>serve people. You can't be bitter about the service to

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<v Speaker 2>other people, right, You got to find that you know

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<v Speaker 2>perfectly in line with your core value system. And if

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<v Speaker 2>you love you know, cutting your finger and burning your

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<v Speaker 2>hand and lighting your hair on fire and cooking something

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<v Speaker 2>and walking it out to your table to serve someone,

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<v Speaker 2>then you know the job is perfect for you. And

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<v Speaker 2>I can tell you from birthual experience it's a very

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<v Speaker 2>fulfilling role and a great way to feel a lot

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<v Speaker 2>of love for the public and a great way to exercise,

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<v Speaker 2>you know, the mind, body, soul, hand skills, brain skills.

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<v Speaker 2>There's a lot. There's a lot going on and cooking

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<v Speaker 2>it's very very interesting and multi sensory.

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<v Speaker 1>Yeah, it really is a people business, isn't it. I

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<v Speaker 1>mean you really have to love, you know, making people

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<v Speaker 1>happier and giving them that great dish and going out

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<v Speaker 1>and asking did you love it?

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<v Speaker 2>Yeah? You got you gotta love comping stuff too, right,

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<v Speaker 2>I'm sure, you've never asked for it, but you gotta

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<v Speaker 2>love comping stuff. Oh my gosh, you don't like it, Okay,

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<v Speaker 2>I'll take it off your check. You got to be

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<v Speaker 2>able to say that very easily and very convincingly.

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<v Speaker 1>Tell me, what's your favorite story about comping. Who's the

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<v Speaker 1>most famous person if you want to bust them that

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<v Speaker 1>you had to comp.

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<v Speaker 2>Famous people don't ask for comps. No, they're usually very

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<v Speaker 2>gracious and yeah, they usually tip very well, and they're

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<v Speaker 2>very gracious, and they ask you to cook whatever you want.

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<v Speaker 2>Many of them. There are some that are, you know,

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<v Speaker 2>allergic to gluten and dairy, and they don't realize that

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<v Speaker 2>pasta is all gluten. There's some funny stuff happening out there,

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<v Speaker 2>but you can't make me name names. You can't make

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<v Speaker 2>me name names. One of my favorite celebrity cooking experiences

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<v Speaker 2>was with Robert de Niro, who came into Union Pacific

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<v Speaker 2>and asked for Dega Station's like, make me a Dega

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<v Speaker 2>Station menu. That's when you leave it up to the chef,

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<v Speaker 2>you know, you just chef goes crazy and he fell

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<v Speaker 2>asleep during the meal. It was amazing. It was amazing

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<v Speaker 2>cooking for him and so heartbreaking. But then I found

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<v Speaker 2>out from his lady friend Grace, that he had, you know,

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<v Speaker 2>narcolepsy or something. She's like, don't worry, do he does

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<v Speaker 2>this everywhere? It's not you, it's not you. I was like, Oh,

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<v Speaker 2>the chairs too comfortable? Is it too serene and quiet

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<v Speaker 2>in here? Yeah? But he was super generous. He came

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<v Speaker 2>back a lot is, you know, very generous with tipping,

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<v Speaker 2>really appreciated great food, would let you cook whatever you

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<v Speaker 2>wanted as low maintenance as they came wonderful.

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<v Speaker 1>So what's the one ingredient that we don't all should

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<v Speaker 1>be using more of in are cooking to bring out flavor?

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<v Speaker 2>Butter? Every butter. You can't be afraid of butter. You

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<v Speaker 2>should go out and buy as much grass fed butter

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<v Speaker 2>as you could afford and put it in everything, on

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<v Speaker 2>everything if you want food to taste good. And then

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<v Speaker 2>the next one is salt, as much salt as your

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<v Speaker 2>heart and palate can handle. And then MSG is another

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<v Speaker 2>way to really boost flavors is essentially powdered seaweed, So

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<v Speaker 2>don't be afraid of it. It's you know, it was

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<v Speaker 2>obviously maligned in the seventies and a lot of people

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<v Speaker 2>claim that that was, you know, a part of a

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<v Speaker 2>you know, anti Asian thing. I'm not sure what the

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<v Speaker 2>truth is, but turns out that real, real, naturally occurring MSG,

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<v Speaker 2>which is essentially dried seaweed leaves, is totally fine and

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<v Speaker 2>doesn't is not harmful at all. Okay, but you know,

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<v Speaker 2>here's a little secret. Go get dashi powder which has

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<v Speaker 2>pombu and bonito flakes in it.

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<v Speaker 1>Let me let me ask you this question. Yeah, so

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<v Speaker 1>you published a cookbook in the last year. Was that

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<v Speaker 1>always a big dream of yours to get a cookbook

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<v Speaker 1>out there with your name on it.

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<v Speaker 2>Yeah. So, my dad was a carpenter who wanted to

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<v Speaker 2>be a lawyer. He was an intellectual, you know, who

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<v Speaker 2>grew up during the war and depression in Italy, who

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<v Speaker 2>really had bigger ambitions. So he came to America hoping

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<v Speaker 2>he would become a lawyer and write books. That was

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<v Speaker 2>always his dream. He was the kind of guy who

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<v Speaker 2>borrowed books and self studied his way through high school.

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<v Speaker 2>You imagine a person doing that today, borrowing books, not

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<v Speaker 2>even buying books, not even library, going to friends and

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<v Speaker 2>borrowing books. And so his dream was to write books

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<v Speaker 2>and be a published author, and so, you know, as

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<v Speaker 2>a proxy for my dad, it was a dream of mine.

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<v Speaker 2>It wasn't the dream for me, because the dream for

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<v Speaker 2>me was always running a restaurant, opening a restaurant, being

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<v Speaker 2>the chef. But I remember asking my dad about it

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<v Speaker 2>when the opportunity came up, and he was like, you

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<v Speaker 2>have to do it. The most important thing you can

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<v Speaker 2>do is to write about what you do and tell

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<v Speaker 2>people what you do and share what it is that

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<v Speaker 2>you do. Because it's one thing to do, it's another

0:11:37.200 --> 0:11:39.240
<v Speaker 2>thing to be able to tell people why you do it,

0:11:39.280 --> 0:11:42.000
<v Speaker 2>how you do it. And he really, you know, he

0:11:42.080 --> 0:11:46.880
<v Speaker 2>really infected me with the writer's bug, and so it

0:11:46.960 --> 0:11:49.280
<v Speaker 2>was a great moment for me. And you know, fifteen

0:11:49.320 --> 0:11:51.600
<v Speaker 2>books letter later, I can tell you it's you know,

0:11:51.679 --> 0:11:54.160
<v Speaker 2>probably my favorite part of our business as chefs. Now

0:11:54.160 --> 0:11:55.480
<v Speaker 2>we get to do a lot of different things with

0:11:55.559 --> 0:11:58.120
<v Speaker 2>a lot of spokes in our wheel. We get to

0:11:58.160 --> 0:12:02.360
<v Speaker 2>do you know, TV and live appearances and cooking restaurants

0:12:02.440 --> 0:12:06.440
<v Speaker 2>and obviously social media craziness and write books. And writing

0:12:06.520 --> 0:12:09.760
<v Speaker 2>is great because it's the only time we can memorialize

0:12:09.760 --> 0:12:12.600
<v Speaker 2>what we do. You're lucky you get to you get

0:12:12.640 --> 0:12:14.319
<v Speaker 2>to be in a film, or TV show, and it's

0:12:14.320 --> 0:12:17.760
<v Speaker 2>there forever. You can't erase it, right, it's whether you

0:12:17.880 --> 0:12:20.640
<v Speaker 2>like it or not, it's there forever. But for us,

0:12:20.720 --> 0:12:23.560
<v Speaker 2>we serve a meal and it's eaten and it's gone forever.

0:12:23.920 --> 0:12:26.200
<v Speaker 2>So writing a book is a way to mitigate that

0:12:26.360 --> 0:12:29.040
<v Speaker 2>for us. Right, So it is, it is. It is

0:12:29.080 --> 0:12:29.640
<v Speaker 2>a great time.

0:12:29.760 --> 0:12:35.240
<v Speaker 1>Yeah, favorite memories of cooking, favorite, favorite memories, favorite memories.

0:12:35.840 --> 0:12:37.920
<v Speaker 2>So it's pretty gruesome one. But it's cooking in the

0:12:37.960 --> 0:12:44.200
<v Speaker 2>backyard with my mom, my uncle, my grandmother. And it

0:12:44.240 --> 0:12:45.719
<v Speaker 2>was a big lesson for me because it was the

0:12:45.800 --> 0:12:48.880
<v Speaker 2>day I realized that our our pets were also our food.

0:12:50.720 --> 0:12:53.920
<v Speaker 2>But I remember tasting these foods that my grandmother was

0:12:53.920 --> 0:12:58.280
<v Speaker 2>grilling that were formerly our pets and realizing, how, you know,

0:12:58.280 --> 0:13:01.320
<v Speaker 2>how delicious this fresh food was. That I was young

0:13:01.440 --> 0:13:03.439
<v Speaker 2>enough to be horrified by what was happening and old

0:13:03.520 --> 0:13:07.280
<v Speaker 2>enough to appreciate how great, you know, having fresh food is.

0:13:08.520 --> 0:13:10.240
<v Speaker 2>So that's a pretty big memory. And I remember my

0:13:10.240 --> 0:13:15.080
<v Speaker 2>grandmother let me turn the meats on the grill, and

0:13:15.240 --> 0:13:18.120
<v Speaker 2>of course I assumed they were chicken, and they weren't.

0:13:19.880 --> 0:13:22.640
<v Speaker 2>There were other things, other things that you might have named,

0:13:23.000 --> 0:13:26.720
<v Speaker 2>you know, And so that was pretty good. My grandmother

0:13:26.840 --> 0:13:29.079
<v Speaker 2>is in most of my great memories when it comes

0:13:29.120 --> 0:13:31.560
<v Speaker 2>to food. She was it could have been, you know,

0:13:31.559 --> 0:13:33.559
<v Speaker 2>a stand up comedian kind of character. Did you have

0:13:33.600 --> 0:13:34.520
<v Speaker 2>a grandmother like that?

0:13:35.040 --> 0:13:35.199
<v Speaker 1>No?

0:13:35.640 --> 0:13:39.040
<v Speaker 2>Funny, though mine was so funny. We don't have another

0:13:39.080 --> 0:13:40.800
<v Speaker 2>funny person like that in our family anymore.

0:13:41.480 --> 0:13:44.240
<v Speaker 1>No, God, who was a funny person in our well?

0:13:44.280 --> 0:13:46.240
<v Speaker 1>I guess it was my dad. My dad. My mom

0:13:46.240 --> 0:13:48.719
<v Speaker 1>and dad together were actually pretty funny. They were they

0:13:48.720 --> 0:13:53.680
<v Speaker 1>were great storytellers. Yeah, we had a couple of jokesters

0:13:53.679 --> 0:13:54.320
<v Speaker 1>in my family.

0:13:54.400 --> 0:13:58.679
<v Speaker 2>And Mira and Ben Stiller, by any no, not that

0:13:58.679 --> 0:14:01.600
<v Speaker 2>that funny. That Can you imagine growing up with those

0:14:01.800 --> 0:14:02.920
<v Speaker 2>those people as your parents?

0:14:04.000 --> 0:14:07.960
<v Speaker 1>I worked with you, did I worked with one of

0:14:08.000 --> 0:14:13.200
<v Speaker 1>the No, no, the daughter the daughter? Oh okay, yeah,

0:14:13.240 --> 0:14:16.000
<v Speaker 1>I knew the daughter and I worked with her, and

0:14:16.080 --> 0:14:18.480
<v Speaker 1>I think we're in an acting class together. And oh wow,

0:14:18.760 --> 0:14:22.840
<v Speaker 1>Yeah she was very funny. Not surprising, I'm sure.

0:14:23.440 --> 0:14:25.200
<v Speaker 2>Yeah. So either they laughed a lot at home or

0:14:25.240 --> 0:14:27.160
<v Speaker 2>they were in tears all the time. I'm not sure,

0:14:28.120 --> 0:14:31.760
<v Speaker 2>right exactly? So, lots of lots of favorite moments in cooking.

0:14:32.920 --> 0:14:36.200
<v Speaker 2>Another one is when my mom would make bread and

0:14:36.240 --> 0:14:38.720
<v Speaker 2>she would give me the little scraps that didn't make

0:14:38.760 --> 0:14:42.040
<v Speaker 2>it into the loaf. And for some reason, this crazy

0:14:42.040 --> 0:14:45.120
<v Speaker 2>woman let me fry those scraps that was barely tall

0:14:45.240 --> 0:14:47.120
<v Speaker 2>enough to reach the stove. That's not the first thing

0:14:47.160 --> 0:14:49.360
<v Speaker 2>you teach a kid how to fry in hot oil,

0:14:49.520 --> 0:14:51.680
<v Speaker 2>but she let me do that. And you know, I

0:14:51.720 --> 0:14:56.280
<v Speaker 2>never burned myself, thankfully. Can you imagine how having your

0:14:56.320 --> 0:14:57.960
<v Speaker 2>kid walk up to a stove with a pot of

0:14:57.960 --> 0:15:00.880
<v Speaker 2>frying oil and throw you know, she would make me.

0:15:01.000 --> 0:15:03.000
<v Speaker 2>She would say, shape it however you want, and I

0:15:03.040 --> 0:15:05.880
<v Speaker 2>would make little dinosaurs and you know, cows and horses,

0:15:05.920 --> 0:15:07.920
<v Speaker 2>and then we would throw it in the you know,

0:15:08.640 --> 0:15:12.000
<v Speaker 2>ready to flame out hot oil. It would immediately fry

0:15:12.040 --> 0:15:14.040
<v Speaker 2>and brown. And then she would while it was hot,

0:15:14.600 --> 0:15:17.360
<v Speaker 2>she would douse it in honey or powdered sugar. Is

0:15:17.480 --> 0:15:21.000
<v Speaker 2>so good. It's fried dough, you know, right right right,

0:15:21.080 --> 0:15:21.680
<v Speaker 2>bunnel cake.

0:15:21.880 --> 0:15:24.240
<v Speaker 1>And so in this episode a road Trip to Harvard,

0:15:24.560 --> 0:15:27.320
<v Speaker 1>Laura l I takes your daughter Rory on that road

0:15:27.320 --> 0:15:30.400
<v Speaker 1>trip to go visit Harvard University. She's what sophomore in

0:15:30.440 --> 0:15:32.920
<v Speaker 1>high school, but she wants to go to Harvard. Do

0:15:32.920 --> 0:15:35.320
<v Speaker 1>you think you think it's worth trying to pack meals

0:15:35.360 --> 0:15:37.480
<v Speaker 1>for a road trip or just hit the drive through

0:15:37.560 --> 0:15:38.000
<v Speaker 1>on the way.

0:15:38.680 --> 0:15:40.520
<v Speaker 2>Well, you're talking to a guy who was raised with

0:15:40.640 --> 0:15:43.920
<v Speaker 2>semi literate Italian gangsters, you know. For so we always

0:15:43.920 --> 0:15:47.560
<v Speaker 2>had meals packed. We had we didn't have meals. We

0:15:47.600 --> 0:15:51.320
<v Speaker 2>had elements of a meal. We had a piece of parmesan,

0:15:51.480 --> 0:15:55.080
<v Speaker 2>We had hunka parmesan red jihano, a piece of caci carlo,

0:15:55.200 --> 0:15:57.880
<v Speaker 2>which is the big ball of mozzarella that they hang

0:15:58.240 --> 0:16:00.000
<v Speaker 2>from the ceiling in the garage. You know, you don't

0:16:00.240 --> 0:16:02.000
<v Speaker 2>know what it is until they open it one day

0:16:02.080 --> 0:16:05.880
<v Speaker 2>and you realize it's cheese. They take a silk ro

0:16:05.960 --> 0:16:08.520
<v Speaker 2>soad from the ceiling of the garage, covered in mold,

0:16:08.680 --> 0:16:10.520
<v Speaker 2>and they throw all that into a bag, you know,

0:16:10.600 --> 0:16:13.920
<v Speaker 2>not plastic, and then my mom would grab a knife

0:16:13.920 --> 0:16:17.080
<v Speaker 2>and some bread, and that was normal life for me.

0:16:17.200 --> 0:16:20.560
<v Speaker 2>So and I have to say that those were, you know,

0:16:21.040 --> 0:16:23.360
<v Speaker 2>to this day, the best road dishes I ever had.

0:16:24.120 --> 0:16:27.040
<v Speaker 2>I remember being very embarrassed by it, but then when

0:16:27.040 --> 0:16:29.120
<v Speaker 2>we were hungry, it paid off. You know, when we

0:16:29.120 --> 0:16:30.480
<v Speaker 2>were hungry on the side of the road and we

0:16:30.520 --> 0:16:33.200
<v Speaker 2>had food and everyone else was looking for a McDonald's,

0:16:33.200 --> 0:16:36.240
<v Speaker 2>it paid off, so definitely. Always always a good idea

0:16:36.280 --> 0:16:38.200
<v Speaker 2>to pack food. I'm gonna say yes, always a good

0:16:38.200 --> 0:16:40.840
<v Speaker 2>idea to pack food, never a bad idea to have food. Handy.

0:16:41.520 --> 0:16:46.560
<v Speaker 1>Let's let's create or you create the perfect drive through menu.

0:16:46.640 --> 0:16:48.120
<v Speaker 1>What would be on that menu?

0:16:48.800 --> 0:16:49.400
<v Speaker 2>Drive through?

0:16:50.120 --> 0:16:51.760
<v Speaker 1>Drive your car, drive through?

0:16:51.960 --> 0:16:55.720
<v Speaker 2>Yes, okay, so hot fried chicken, ready to eat, hot

0:16:55.760 --> 0:17:04.800
<v Speaker 2>fried chicken, pizza for sure, cavear bump, cold champagne, uh cold,

0:17:05.200 --> 0:17:10.159
<v Speaker 2>good champagne, Moet level minimum. Wow, yeah, you want to

0:17:10.200 --> 0:17:15.880
<v Speaker 2>come on this trip? Yeah? Maybe a little? We should, Yeah,

0:17:15.920 --> 0:17:17.800
<v Speaker 2>we should. You know, in Italy, I think they're called

0:17:17.800 --> 0:17:20.960
<v Speaker 2>what are they called in Italy? The roadside gas stations

0:17:21.000 --> 0:17:24.639
<v Speaker 2>with the like three star Michelin food, the auto Gazetto

0:17:24.760 --> 0:17:26.280
<v Speaker 2>or whatever. I'll think of it in a second, but

0:17:26.640 --> 0:17:31.600
<v Speaker 2>they already existently. Apasta bar would be nice with some fresh.

0:17:31.520 --> 0:17:39.919
<v Speaker 4>Uha amatri chana or carbonara, or the one with just

0:17:39.920 --> 0:17:42.080
<v Speaker 4>butter and parm fredo.

0:17:51.480 --> 0:17:54.560
<v Speaker 1>Have you ever planned a road trip around specific food

0:17:54.600 --> 0:17:55.679
<v Speaker 1>stops restaurants.

0:17:56.000 --> 0:17:59.119
<v Speaker 2>Oh? Yeah, absolutely yeah. So when I went to the

0:17:59.119 --> 0:18:02.440
<v Speaker 2>Culinary stupid Ma. You had to drive through a place

0:18:02.480 --> 0:18:06.280
<v Speaker 2>in Connecticut that's famous for some great pizzerias and so

0:18:06.359 --> 0:18:10.199
<v Speaker 2>a pizza is one of them. And so whenever I

0:18:10.280 --> 0:18:14.200
<v Speaker 2>go that way for whatever reason, there's usually a stop there.

0:18:15.160 --> 0:18:18.399
<v Speaker 2>But I basically, I would say, plan most things around

0:18:18.440 --> 0:18:21.320
<v Speaker 2>the food stops that are going to happen, you know,

0:18:21.640 --> 0:18:25.320
<v Speaker 2>so I'll pick I'll pick routes based on, you know,

0:18:25.320 --> 0:18:27.920
<v Speaker 2>what restaurants I know are on the way, or what

0:18:28.000 --> 0:18:32.400
<v Speaker 2>butcher shops or seafood markets are on the way. And

0:18:32.640 --> 0:18:37.119
<v Speaker 2>you know, certainly in Italy they're always thinking about food

0:18:37.160 --> 0:18:39.080
<v Speaker 2>and their next meal and what they have to buy

0:18:39.119 --> 0:18:42.359
<v Speaker 2>to supply their you know, resupply the provisions in the house.

0:18:42.680 --> 0:18:45.760
<v Speaker 2>So they're always working around, in and around food stops.

0:18:46.280 --> 0:18:48.520
<v Speaker 2>And it's a great way to live, great way to live.

0:18:49.240 --> 0:18:51.440
<v Speaker 2>And those are skinny people, by the way. The people

0:18:51.440 --> 0:18:54.159
<v Speaker 2>that think like that right there are the ones that

0:18:54.240 --> 0:18:56.760
<v Speaker 2>have to stop at McDonald's because they didn't plan. Those

0:18:56.760 --> 0:18:58.760
<v Speaker 2>are the ones who are eating too much.

0:19:01.440 --> 0:19:04.159
<v Speaker 1>Any particularly I mean, I mean, I'm sure you're biased

0:19:04.200 --> 0:19:07.320
<v Speaker 1>to Italy or New York, but any particular countries that

0:19:07.359 --> 0:19:11.520
<v Speaker 1>you've taken food excursions on that you particularly love, I

0:19:11.520 --> 0:19:13.439
<v Speaker 1>would recommend absolutely.

0:19:13.480 --> 0:19:16.960
<v Speaker 2>Thailand was an early one in my chef career, about

0:19:17.000 --> 0:19:22.760
<v Speaker 2>twenty years ago. I remember going from a sort of

0:19:24.800 --> 0:19:30.479
<v Speaker 2>you know, first year college student to a graduate student

0:19:30.520 --> 0:19:33.280
<v Speaker 2>in a few days in terms of spice, because they,

0:19:33.480 --> 0:19:35.840
<v Speaker 2>you know, the spice in the food, and Thailand is

0:19:35.920 --> 0:19:38.080
<v Speaker 2>so at such a high level that you have to

0:19:38.080 --> 0:19:39.760
<v Speaker 2>get used to it really quickly. And I remember my

0:19:39.840 --> 0:19:44.119
<v Speaker 2>body physically convulsing and meat sweats and all kinds of

0:19:44.160 --> 0:19:47.040
<v Speaker 2>crazy things happening. But the food was so delicious that

0:19:47.800 --> 0:19:51.080
<v Speaker 2>me and my two other chef friends just loved it

0:19:51.119 --> 0:19:55.239
<v Speaker 2>and just kept going and kept pushing forward, and you know,

0:19:56.200 --> 0:20:00.399
<v Speaker 2>basically built that entire trip around which street vendor, which

0:20:00.400 --> 0:20:02.240
<v Speaker 2>restaurant we were going to go to next. There's so

0:20:02.359 --> 0:20:04.320
<v Speaker 2>much food in Thailand, and all of it is so

0:20:04.400 --> 0:20:07.200
<v Speaker 2>good and so fresh. It's still, you know, still basically

0:20:07.280 --> 0:20:11.359
<v Speaker 2>a farming society, so everything they eat is is raised,

0:20:11.400 --> 0:20:14.520
<v Speaker 2>you know, locally, and fresh you know, that week, that day.

0:20:15.560 --> 0:20:17.800
<v Speaker 2>So Thailand's good. If you're gonna build, if you're gonna

0:20:17.800 --> 0:20:21.960
<v Speaker 2>build a vacation around food, Thailand. Bangkok Hang Mine a

0:20:21.960 --> 0:20:24.320
<v Speaker 2>great one. We didn't make one stuff that was a

0:20:24.320 --> 0:20:28.280
<v Speaker 2>little strange where we ate a snake. Uh. They made

0:20:28.359 --> 0:20:32.840
<v Speaker 2>us eat the green vial first with soju and then

0:20:32.880 --> 0:20:35.840
<v Speaker 2>they sauta the meat and then they fried the bones.

0:20:35.880 --> 0:20:38.440
<v Speaker 2>It was crazy. I'll never do that again. Don't ever

0:20:38.480 --> 0:20:38.760
<v Speaker 2>do that.

0:20:39.200 --> 0:20:42.160
<v Speaker 1>If someone suggests that, say, no, what kind of snake

0:20:42.280 --> 0:20:42.480
<v Speaker 1>was it?

0:20:42.560 --> 0:20:44.520
<v Speaker 2>You know, you know, a poisonous one. I remember it

0:20:44.560 --> 0:20:46.760
<v Speaker 2>was alive and it was very poisonous. They needed an

0:20:47.400 --> 0:20:48.520
<v Speaker 2>expert snake handler.

0:20:48.840 --> 0:20:52.879
<v Speaker 1>Oh my goodness. Yeah. And why did you feel compelled

0:20:52.920 --> 0:20:55.479
<v Speaker 1>to eat it? There was some kind of pressure on

0:20:55.520 --> 0:20:57.120
<v Speaker 1>you to eat this.

0:20:57.480 --> 0:20:59.080
<v Speaker 2>I was just going with the flow. My friend I

0:20:59.119 --> 0:21:02.320
<v Speaker 2>was in Thailand and it was you know, it's a

0:21:02.359 --> 0:21:05.040
<v Speaker 2>it's a favorite. It's a heavy favorite for all taurists.

0:21:05.240 --> 0:21:08.040
<v Speaker 2>I'm sure I saw it on TV. I saw Anthony

0:21:08.080 --> 0:21:11.479
<v Speaker 2>Bourdain do it on TV, probably you know, or Andrew Zimmern,

0:21:11.560 --> 0:21:12.720
<v Speaker 2>and I thought, I gotta do that.

0:21:12.720 --> 0:21:15.080
<v Speaker 1>I gotta I gotta have a snake. I gotta eat

0:21:15.080 --> 0:21:15.400
<v Speaker 1>a snake.

0:21:15.440 --> 0:21:16.960
<v Speaker 2>At one point, and they kept telling you it makes

0:21:17.000 --> 0:21:18.760
<v Speaker 2>you strong, makes you strong. I still don't know what

0:21:18.800 --> 0:21:23.200
<v Speaker 2>they're talking about. But didn't make me strong, made me queasy.

0:21:24.359 --> 0:21:24.639
<v Speaker 2>All right.

0:21:24.720 --> 0:21:27.960
<v Speaker 1>Last question, if you were to come into Luke's diner, okay,

0:21:28.680 --> 0:21:29.560
<v Speaker 1>we would you order?

0:21:29.880 --> 0:21:32.920
<v Speaker 2>Oh that's a hard one. Remind me what did Luke

0:21:32.960 --> 0:21:37.960
<v Speaker 2>Stander serve other than sass and beauty and a lot

0:21:37.960 --> 0:21:41.280
<v Speaker 2>of sass. So so for me, a couple of classics

0:21:41.280 --> 0:21:47.000
<v Speaker 2>in the diner world are a no frills burger that's

0:21:47.040 --> 0:21:50.240
<v Speaker 2>basically a burger and a bun and you're done. Patty

0:21:50.320 --> 0:21:53.280
<v Speaker 2>melts or a tuna melt. This is a piece of

0:21:53.400 --> 0:21:58.640
<v Speaker 2>rye with you know, overly mayonnaise, tuna salad and some

0:21:58.920 --> 0:22:01.840
<v Speaker 2>you know American cheese melt it on top. Great, great

0:22:01.920 --> 0:22:04.800
<v Speaker 2>combination of flavors. I think a shake is important to

0:22:04.840 --> 0:22:08.400
<v Speaker 2>be able to get at a diner. And then when

0:22:08.400 --> 0:22:10.399
<v Speaker 2>you're just sick of the world and you're tired of

0:22:10.440 --> 0:22:14.720
<v Speaker 2>people's opinions and you don't care what's trending, an omelet,

0:22:15.119 --> 0:22:16.520
<v Speaker 2>cheese omelet. You should be able to get a good

0:22:16.600 --> 0:22:19.320
<v Speaker 2>cheese omelet and a diner for under ten bucks. That

0:22:19.359 --> 0:22:22.680
<v Speaker 2>doesn't exist anymore. I don't know what's going on near you,

0:22:22.760 --> 0:22:26.320
<v Speaker 2>but by me and New York diners don't even aren't

0:22:26.359 --> 0:22:30.200
<v Speaker 2>even around anymore. So, but a great omelet, a great omelet.

0:22:30.160 --> 0:22:31.240
<v Speaker 1>Needs to be a revival.

0:22:31.400 --> 0:22:33.840
<v Speaker 2>I think, yeah, for sure, is there a Luke's diner

0:22:33.880 --> 0:22:35.200
<v Speaker 2>in real life? Should we open one?

0:22:35.600 --> 0:22:38.200
<v Speaker 1>We could talk, Let's talk.

0:22:38.760 --> 0:22:40.520
<v Speaker 2>It's got history it's a known quantity.

0:22:40.920 --> 0:22:42.960
<v Speaker 1>I mean, you know, I've just been trying to do

0:22:43.000 --> 0:22:46.800
<v Speaker 1>that for twenty five years. But let's let's talk about it.

0:22:47.960 --> 0:22:49.719
<v Speaker 2>You never know when you've met the right person.

0:22:50.040 --> 0:22:53.160
<v Speaker 1>You never know, you never know. So the standard grill

0:22:53.240 --> 0:22:54.240
<v Speaker 1>is still going strong.

0:22:56.240 --> 0:23:01.200
<v Speaker 2>Yeah, everything's going well, still going strong. I am Oh.

0:23:01.240 --> 0:23:02.639
<v Speaker 2>I want to tell you about a thing that I

0:23:02.640 --> 0:23:04.199
<v Speaker 2>do that I never talk about because it's a very

0:23:04.240 --> 0:23:06.479
<v Speaker 2>word of mouth thing. But I wrote a book called

0:23:06.480 --> 0:23:08.760
<v Speaker 2>The Pound a Day Diet in two thousand and nine.

0:23:09.640 --> 0:23:13.960
<v Speaker 2>Did very well, and for the book, my publisher said

0:23:14.480 --> 0:23:16.920
<v Speaker 2>that it's a great title, but we don't believe you.

0:23:16.920 --> 0:23:18.880
<v Speaker 2>You got to prove it that it works, because losing

0:23:18.880 --> 0:23:21.919
<v Speaker 2>a pound a day is based on diet science. But

0:23:21.960 --> 0:23:23.720
<v Speaker 2>it's you know, it's hard to do and hard to prove.

0:23:23.720 --> 0:23:26.800
<v Speaker 2>It's based on the science calorie deficit. If you reduce

0:23:26.880 --> 0:23:30.200
<v Speaker 2>people's consumption thirty five hundred calories a day, thirty five

0:23:30.280 --> 0:23:32.199
<v Speaker 2>hundred calories egal to one pound of fat. So the

0:23:32.200 --> 0:23:35.200
<v Speaker 2>science was, if I can get you down to something below,

0:23:35.400 --> 0:23:39.359
<v Speaker 2>you know, thirty five hundred calories, you would lose a

0:23:39.359 --> 0:23:41.600
<v Speaker 2>pound a day. And most Americans eat four thousand and

0:23:41.680 --> 0:23:44.560
<v Speaker 2>seven thirty calories a day, so it leaves leaves you

0:23:44.600 --> 0:23:47.719
<v Speaker 2>about twelve hundred and fifty calories to work with. So

0:23:47.760 --> 0:23:50.240
<v Speaker 2>I put twelve people on the diet. It worked ninety

0:23:50.240 --> 0:23:53.119
<v Speaker 2>eight percent success, and I've been doing that diet for

0:23:53.160 --> 0:23:57.640
<v Speaker 2>those people and more ever since. So I never talk

0:23:57.720 --> 0:24:00.359
<v Speaker 2>about this because it's you know, it's very private, personal

0:24:00.760 --> 0:24:03.560
<v Speaker 2>and word of mouth y. It's a little expensive, but

0:24:03.920 --> 0:24:05.600
<v Speaker 2>I want people to know that I do that, and

0:24:05.640 --> 0:24:07.520
<v Speaker 2>then I'm still very active in the health of wellness

0:24:07.560 --> 0:24:10.399
<v Speaker 2>space because they haven't because COVID kind of disrupted everything,

0:24:10.400 --> 0:24:13.480
<v Speaker 2>as you know, and it disrupted the health and wellness

0:24:13.480 --> 0:24:17.159
<v Speaker 2>business side of my business and where it's back and strong,

0:24:17.280 --> 0:24:18.040
<v Speaker 2>as strong as ever.

0:24:18.680 --> 0:24:20.720
<v Speaker 1>Did you ever consider going to Miami?

0:24:21.760 --> 0:24:22.680
<v Speaker 2>I have many times.

0:24:22.760 --> 0:24:24.760
<v Speaker 1>Yeah, Like like a lot of a lot of chefs

0:24:24.800 --> 0:24:27.719
<v Speaker 1>did a lot of restaurants during COVID. After COVID, they

0:24:27.720 --> 0:24:28.680
<v Speaker 1>were like, we're out of here.

0:24:29.000 --> 0:24:31.879
<v Speaker 2>Huh. Yeah. There are two problems for me. One is

0:24:31.920 --> 0:24:34.720
<v Speaker 2>that I'm you know, born and raised, intrepid New Yorker

0:24:34.760 --> 0:24:37.600
<v Speaker 2>and I'm under the delusion that I won't be happy

0:24:37.640 --> 0:24:39.760
<v Speaker 2>anywhere else. And I know that's not true, but I'm

0:24:39.920 --> 0:24:44.200
<v Speaker 2>you know, still, I still believe it and I need

0:24:44.280 --> 0:24:47.560
<v Speaker 2>you know, I need someone in Miami to make an offer,

0:24:48.000 --> 0:24:51.200
<v Speaker 2>create an opportunity, you know, something, something right, right. I'm

0:24:51.200 --> 0:24:53.440
<v Speaker 2>down there every year for soby. This is the big

0:24:53.480 --> 0:24:56.160
<v Speaker 2>food festival. Have you been to that? No, you should come,

0:24:56.240 --> 0:24:59.360
<v Speaker 2>you should come. Okay, that's every year in February. Oh

0:24:59.440 --> 0:25:01.760
<v Speaker 2>nice out Beach Wine and Food Festival. It's the biggest

0:25:01.920 --> 0:25:05.600
<v Speaker 2>in the country. Sixty thousand people attend. Yeah. So I

0:25:05.640 --> 0:25:07.240
<v Speaker 2>go down there every year. I talk to people and

0:25:07.280 --> 0:25:09.960
<v Speaker 2>nothing's ever materialized. But you never know, I don't know.

0:25:10.400 --> 0:25:11.280
<v Speaker 2>The night is still young.

0:25:12.040 --> 0:25:14.359
<v Speaker 1>Well, thank you so much for company.

0:25:14.480 --> 0:25:14.840
<v Speaker 2>Welcome.

0:25:15.200 --> 0:25:20.399
<v Speaker 1>This was this was very very illuminating. And I'll be

0:25:20.440 --> 0:25:23.280
<v Speaker 1>in touch, you know, and you have to come back

0:25:23.320 --> 0:25:26.560
<v Speaker 1>on you please promise. The great gusts we didn't even

0:25:26.640 --> 0:25:29.439
<v Speaker 1>even get into it really very much. But there's a

0:25:29.440 --> 0:25:32.240
<v Speaker 1>lot more here, a lot more meat on the bone

0:25:32.240 --> 0:25:36.920
<v Speaker 1>here anyway, Rock Oh, thank you so much. Everybody, go

0:25:37.000 --> 0:25:39.600
<v Speaker 1>buy the Standard Grill in New York City if you

0:25:39.640 --> 0:25:41.240
<v Speaker 1>want one of the best meals from one of the

0:25:41.240 --> 0:25:44.080
<v Speaker 1>best chefs in the world. Rock Oh, thanks so much.

0:25:44.119 --> 0:25:48.000
<v Speaker 1>And that's going to wrap it up here. Thank you, everybody.

0:25:48.119 --> 0:25:51.359
<v Speaker 1>Keep the downloads coming, keep the cards, and letters coming

0:25:51.440 --> 0:25:54.919
<v Speaker 1>the best fans on the planet. Where you lead, we

0:25:55.040 --> 0:26:26.159
<v Speaker 1>will follow Stay Sicket dot j. Hey everybody, and don't forget.

0:26:26.200 --> 0:26:30.240
<v Speaker 1>Follow us on Instagram at I Am all In podcast

0:26:30.359 --> 0:26:43.359
<v Speaker 1>and email us at Gilmore at iHeartRadio dot com.