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Speaker 1: You're listening to the Buck Sexton Show podcast, make sure

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Speaker 1: you subscribe to the podcast on the iHeartRadio app or

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Speaker 1: wherever you get your podcasts.

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Speaker 2: Hey guys on the Buck Brief. Chef Andrew Rule is

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Speaker 2: with us. He's got great restaurants in California, Calico Fish House.

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Speaker 2: Also a man you see on Fox News and elsewhere

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Speaker 2: sharing his insights and of course tips for the kitchen,

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Speaker 2: tips running a small business successfully. Chef. Great to see you, sir.

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Speaker 2: Make America healthy again. It is something that RFK Junior

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Speaker 2: has popularized now an extension of maga. It is now

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Speaker 2: maha I guess or maha whatever. What do you want

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Speaker 2: to see as the top things that RFK Junior could

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Speaker 2: accomplish that relates to food, relates to food supply, all

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Speaker 2: these things and the health issues that people have.

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Speaker 3: Yeah, I think that we get really sucked into the

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Speaker 3: granular topics, right. We talk about like seed oils or

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Speaker 3: pharmaceuticals and how much money is going from point A

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Speaker 3: to point B and what's in our food system. And

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Speaker 3: there's so many topics within this general conversation that we

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Speaker 3: can get really detailed on. But I think that pulls

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Speaker 3: us away from the bigger picture, and the bigger picture

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Speaker 3: here is that if we want to fix anything when

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Speaker 3: it comes to health and it comes to food service,

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Speaker 3: or furthermore, even the merge of food and pharmaceuticals, which

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Speaker 3: I think is a lot more connected than people imagine,

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Speaker 3: we just need to completely scrap the system altogether. So

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Speaker 3: this is what I keep saying. You know, you've got

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Speaker 3: the USDA the FDA. You're talking like eighteen twenty thousand

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Speaker 3: employees in each and they're overseeing a system related to

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Speaker 3: our food products and food safety and pharmaceuticals, but generally

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Speaker 3: the health of America, and we've only gotten sicker. Right

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Speaker 3: Like you look at at chronic diseases amongst kids. Twenty

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Speaker 3: percent of our entire federal budget goes towards healthcare in general,

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Speaker 3: and that cost is just skyrocketing. We have failed from

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Speaker 3: the perspective of utilizing the government to fits. We just

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Speaker 3: need to completely get rid of and gut out the USDA,

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Speaker 3: the FDA and start over. We as citizens, as consumers,

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Speaker 3: we know how to eat healthy, right like, we have

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Speaker 3: the agency to do it. But over the past ten

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Speaker 3: or twenty years, it's almost like we've handed that agency

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Speaker 3: that that ability to make decisions for ourselves over to

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Speaker 3: the government, and they've completely failed us. So that's step

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Speaker 3: one right there, We've got to gut the entire system

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Speaker 3: out because it's you realize, and actually I don't think

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Speaker 3: people realize. Is this everything the USDA and the FDA does,

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Speaker 3: and this applies to tons of federal agencies. You're also

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Speaker 3: getting that done on a state level. There's the redundancies

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Speaker 3: across the board. So it's just like a big bureaucratic

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Speaker 3: bowl of molasses where nothing gets done. So get rid

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Speaker 3: of them. That's step one.

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Speaker 2: Get rid of them, and then what should be some

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Speaker 2: of the changes that Like what would a better version

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Speaker 2: of the FDA be doing? I mean, do you think

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Speaker 2: it really is looking at I mean, seed oil is

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Speaker 2: a big thing. I know that your restaurants doesn't your

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Speaker 2: restaurants don't use any seed oils? Do you believe that

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Speaker 2: that stuff is all inflammatory? Like? Where do you view

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Speaker 2: the real points of possible change that would have a

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Speaker 2: positive effect on I mean, as we know this country,

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Speaker 2: OBESI rates of absolutely skyrocketed. You know, there's so many problems.

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Speaker 2: I mean a lot of people have no idea what's

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Speaker 2: going into their food supply. They have no idea about

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Speaker 2: how to deal with some of these things. What do

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Speaker 2: you think are some of the key points that could

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Speaker 2: be improved by a I guess a smarter, leaner, better

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Speaker 2: version of the FDA, whatever we'd call it.

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Speaker 1: Yeah, it's strictly education.

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Speaker 3: That's the lens through which I look at all of

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Speaker 3: this is education, right, and that's obviously information, So labeling better,

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Speaker 3: labeling laws, not hiding behind confusing names on our ingredient lists. Right,

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Speaker 3: Like we don't even understand what is inside of our

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Speaker 3: food because many times it's just the chemicals they live.

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Speaker 3: There's a multitude of information behind that, right, So we

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Speaker 3: got to get cleaner with the labeling laws. We've got

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Speaker 3: a demand point of origin, you know, as an example

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Speaker 3: with seafood, like it can be labeled US seafood. But

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Speaker 3: what happens, especially with the majority of our seafood here

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Speaker 3: in the United States, is that it's caught, it shipped

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Speaker 3: over seas to Asia, China, Indonesia, Vietnam, processed over there,

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Speaker 3: treated with chemicals. In many cases, all of the seafood

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Speaker 3: that's coming through is being tested for bleach malchite green

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Speaker 3: and it's showing up positive. So a lot of chemicals

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Speaker 3: in that seafood ship back into our food supply and

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Speaker 3: it's labeled as US caught, right, So people see it

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Speaker 3: and they're like, oh, this is Alaskan seafood, but it's

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Speaker 3: actually been completely adulterated and manipulated and processed in China.

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Speaker 3: It's essentially Chinese seafood. And that applies. That's just like

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Speaker 3: one little anecdote. So labeling laws are important. But that

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Speaker 3: goes back to education and pulling together really a cadre

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Speaker 3: of medical professionals of different thoughts, because I don't think

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Speaker 3: that there's universal well we know there's not universal consensus

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Speaker 3: on things that you're talking about, right, whether seed oils

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Speaker 3: are good or bad, and where should we be eating

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Speaker 3: saturated fats or should we be eating these alternative unsaturated fats.

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Speaker 3: But if you bring together a bevy of medical professionals

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Speaker 3: and nutritionists to actually come up with a consensus on

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Speaker 3: information displaying various sides of this argument for the consumer

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Speaker 3: to then make their own decision, that's all that they

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Speaker 3: should be doing. That is the only thing that federal

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Speaker 3: and state government should be doing when it comes to

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Speaker 3: our food supply. And then the next thing they should

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Speaker 3: be doing. The second step on that list is allowing

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Speaker 3: and creating a system where American or domestic or local.

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Speaker 3: You know, I kind of consider domestic or US wild

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Speaker 3: US caught US raised as being local, especially in this

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Speaker 3: globalist economy, to be creating a system where those products

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Speaker 3: are more available than the imported products, because it's you know,

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Speaker 3: and they'll talk about there's various ways you can do that, right,

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Speaker 3: like tariffs or just marketing the US products, or deregulating

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Speaker 3: so that those products can go in between different states.

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Speaker 3: And everyone says, well, the price of all these goods

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Speaker 3: are going to go up you put tariffs on there.

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Speaker 3: When it comes to food, it's never in apples to

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Speaker 3: buy apples to apples conversation. I mean, you know, we

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Speaker 3: I remember like E comm one oh one, right, like

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Speaker 3: the idea of comparative advantage. If I am buying, you know,

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Speaker 3: a tomato from Mexico for a dollar, and the same

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Speaker 3: tomato costs four dollars to grow in the US market,

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Speaker 3: buy the Mexican tomato. Now I have the tomato and

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Speaker 3: an extra three dollars to spend locally. But when it

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Speaker 3: comes to food, those tomatoes aren't equal, right, So you

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Speaker 3: can't use that comparative advantage when it comes to economics

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Speaker 3: and food because of what it does to our bodies.

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Speaker 3: You know, we might buy the Mexican tomato treated with chemicals,

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Speaker 3: and then ten years down the road, we're spending you know,

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Speaker 3: one hundred thousand dollars on healthcare from eating so many

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Speaker 3: chemically treated tomatoes.

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Speaker 1: They're treated with glyph estate.

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Speaker 3: What have you.

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Speaker 2: Let's talk. I mean, we're just discussing food here with

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Speaker 2: a chef Andrew rule. The cost of things is still

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Speaker 2: very high, as you know. We're hoping you get a

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Speaker 2: lot of relief here from the incoming Trump administration, but

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Speaker 2: prices are high, and people are running up debts, and

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Speaker 2: there are debts that come from the data day things,

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Speaker 2: two one zero five to four. How's life for small

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Speaker 2: businesses these days? I mean, you run a bunch of restaurants,

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Speaker 2: and how is those you think possibly going to be

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Speaker 2: able to help? At the federal level, maybe there'll be

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Speaker 2: some trickle down that happens where states realize they can't

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Speaker 2: be quite as insane, although I know California might be

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Speaker 2: asking too much. But what's it like these days? I mean,

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Speaker 2: do you feel like the climate is improving rapidly because

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Speaker 2: the incoming administration?

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Speaker 1: You tell me, yeah, two things are happening.

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Speaker 3: So you got the emotional piece, you know, just by

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Speaker 3: virtue of a new administration, and obviously everything that's kind

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Speaker 3: of surrounding that that administration and the prospects of a

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Speaker 3: stronger economy are helping businesses right now. We've seen it

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Speaker 3: across the board, and I've talked about this over the

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Speaker 3: past couple of weeks. It's like the day that Trump won,

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Speaker 3: the next day, our restaurant sales increased. I talked to

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Speaker 3: restaurant tours all over the country. They all felt the

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Speaker 3: same effect. Now you can speculate as to why that is.

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Speaker 3: I mean, is it just a sigh of relief that

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Speaker 3: it's over and the new cycles changing. Is it just

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Speaker 3: a general appreciation for something fresh coming in whatever it

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Speaker 3: is we're seeing it happen. I mean, you know, and

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Speaker 3: it's not just in restaurants. I think it's also retail.

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Speaker 3: I talked to a lot of my wholesale distributors and

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Speaker 3: they said the same thing, that they're feeling it as well.

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Speaker 3: Restaurant purchases are up across the board. DOGE bitcoin right,

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Speaker 3: seeing just this emotional reaction. But then I think when

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Speaker 3: you get into more specifics about the economy, and I

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Speaker 3: look at doge as in the Department of Government Efficiency,

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Speaker 3: and I say, okay, well, you're right, Like, how's that

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Speaker 3: going to help me in California? The way it will

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Speaker 3: help us is that if you see the federal government

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Speaker 3: pairing things down and the deb's not going to be

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Speaker 3: as crushing in terms of spinning our economy into the toilet,

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Speaker 3: then I think there's going to be a lot more

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Speaker 3: access to capital, right, banks, private equity, you name it, right,

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Speaker 3: individual investors, family funds, even just people who are sitting

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Speaker 3: with like five million dollars in the sideline and don't

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Speaker 3: know where to put it, perhaps retirees, baby boomers. When

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Speaker 3: that capital is ax is accessible, especially to small businesses,

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Speaker 3: people like me who are small businesses seeking investment in

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Speaker 3: that like one to five million dollar range to grow

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Speaker 3: and ultimately scale much larger. That's a that's a really

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Speaker 3: weird space to raise capital because anything below that and

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Speaker 3: you're looking at high interest merchant finance, finance loans, friends

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Speaker 3: and family or angels, anything up any you know, for

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Speaker 3: a for a private equity firm to do a hundred

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Speaker 3: ten million dollar investment, it's the same amount of money

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Speaker 3: it would cost them to do one hundred million dollar investment.

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Speaker 3: So when you're seeing access that capital now come off

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Speaker 3: the sidelines, that really helps small businesses in America.

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Speaker 1: And that's not a state issue. Right, Like, that doesn't matter.

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Speaker 3: I can have somebody in Idaho invest in California because

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Speaker 3: now they feel confident that they're putting their money into

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Speaker 3: an economy that's not going to end up getting you know, stabbed.

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Speaker 2: Yeah. No, it's it's interesting to see how already I mean,

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Speaker 2: I'm not I'm not a big crypto guy too late.

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Speaker 2: Maybe I don't know I should have been, because now

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Speaker 2: bitcoins over one hundred thousand. But there are already economic

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Speaker 2: forces clearly coming together here that are indicating a bullish

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Speaker 2: view not just of the stock market but of the

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Speaker 2: even though stock market's obviously incredibly high as it is,

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Speaker 2: which is a little concerning, but a bullish view of

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Speaker 2: the economy overall and economic growth. Come back, I want

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Speaker 2: eight four four a two four safe. That's eight four

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Speaker 2: four eight two four safe. All right, chef, If I

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Speaker 2: had to ask you right now, other than your own place,

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Speaker 2: Calico Fish House, but if we're talking about like Michelin

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Speaker 2: two three star kind of kind of joints, what do

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Speaker 2: you think right now are the best two or three

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Speaker 2: restaurants in America that you've eaten in?

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Speaker 1: That's a tough call.

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Speaker 3: So here in southern California, you've got this restaurant Knife Fleet,

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Speaker 3: which is a Michelin Star restaurant. Tony in now was

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Speaker 3: originally the chef for all of the Lane New Cause

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Speaker 3: spots in New York City, and then he ended up

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Speaker 3: in La like ten or fifteen years ago. Funny enough,

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Speaker 3: like full circle. I actually worked under him at the

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Speaker 3: Ritz Carlton in Boston in like two thousand and two

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Speaker 3: or two thousand and three.

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Speaker 1: He was a chef of the dining room there.

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Speaker 3: So he's definitely my favorite restaurant. I think the best

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Speaker 3: restaurant in America. It's right here in Orange County, but

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Speaker 3: then in you know, I think Florida's got some really

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Speaker 3: good spots coming up. I think a lot of chefs

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Speaker 3: have moved from like the big metropolitan markets into Florida.

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Speaker 3: And I don't seek out the fine dining restaurants. I

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Speaker 3: like more of those kind of up and coming. I

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Speaker 3: don't want to say hole in the walls or diners

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Speaker 3: driving some dives, but just you know, a good, solid,

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Speaker 3: like mediocrely mediocre, medium priced restaurant that's just serving scratch

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Speaker 3: made food. We're seeing a lot more of that, especially

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Speaker 3: in Florida.

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Speaker 2: I do think it's the case, and I think back

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Speaker 2: to my youth in New York City. That that you

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Speaker 2: just you see more good food in more places across

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Speaker 2: America than ever before, and just food is at a

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Speaker 2: higher level and a higher quality in this country than

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Speaker 2: ever before. So I know we were talking about like

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Speaker 2: food supply issues, but there are you know, in a

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Speaker 2: lot of places you can find really good stuff where

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Speaker 2: it used to be. I remember like visiting my grandparents

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Speaker 2: in upstate New York. I mean whatever, the kind of

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Speaker 2: a grocery store chain that was there, whatever they got

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Speaker 2: like that was it. Let's you want to get in

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Speaker 2: the car for an hour?

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Speaker 1: Yeah, I mean right, it's so New York, New York.

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Speaker 3: I'm thinking would that'd be like Hannaford Markets, you know,

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Speaker 3: New York, New Hampshire, Vermont, Maine. Uh, that is the case.

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Speaker 3: I think that the that what we used to see

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Speaker 3: was a lot of the product in America that were

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Speaker 3: just funneled into the big cities, right Chicago, New York City,

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Speaker 3: perhaps Miami, but not as much that now there's more

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Speaker 3: suburban development around some of these agrarian communities. I mean

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Speaker 3: even take Maine for example. I went to college up

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Speaker 3: in Maine, and it was like lobstering and potatoes but

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Speaker 3: now you've actually got phenomenal restaurants up there and a

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Speaker 3: bounty of fresh local food. So you're seeing like really

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Speaker 3: cool restaurants pop up from Portland all the way up

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Speaker 3: through into you know, past bar Harbor.

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Speaker 1: Like Rockland, Maine.

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Speaker 3: But that's applying across the country in a lot of

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Speaker 3: these local areas, and the food is staying local versus

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Speaker 3: being chemically treated and then shipped across the country. Even

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Speaker 3: when you've got like New Jersey tomatoes, right, which are

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Speaker 3: the best tomatoes in my opinion, in the country in

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Speaker 3: that sweet spot in the summertime. A lot of times

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Speaker 3: they'll pick them on ripe and then they'll treat them

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Speaker 3: with like nitris or you know, like a chemical in

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Speaker 3: order to truck ripen them and ship them across the country.

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Speaker 1: Now all that stuff stays local.

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Speaker 2: What's the best way to like, if somebody wanted to

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Speaker 2: just their knife skills, is it just like get a

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Speaker 2: bunch of things and just start chopping, Like how can

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Speaker 2: I get better as an amateur chef in the kitchen?

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Speaker 2: I do a bit of cooking a little bit, Like

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Speaker 2: I'm not great, but like I'm solid like chef, you

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Speaker 2: wouldn't spit out my almond. I'm just gonna say it.

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Speaker 2: You wouldn't spit it out. You'd be like, this isn't

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Speaker 2: too bad. I cook a lot of eggs, a lot

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Speaker 2: of protein, a lot of steak. I get lazy about sides.

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Speaker 2: So I've actually become one of these people who will

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Speaker 2: go take do take out from like a place and

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Speaker 2: get their brussels. You know, they're sort of roast Brussels

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Speaker 2: sprouts or whatever. I mean, that's really lazy. But I'm

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Speaker 2: telling you the truth. And then I'll make my own

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Speaker 2: steak because I'll get it from the butcher exactly what

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Speaker 2: I want, see it exactly cooked how I want, et cetera.

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Speaker 2: But like, what are the ways to to improve knife skills?

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Speaker 3: Like?

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Speaker 2: Should I watch YouTube videos on on on cutting technique?

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Speaker 2: Like is this something that you might be doing, like

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Speaker 2: teaching people how to do this stuff? How do I

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Speaker 2: do this?

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Speaker 3: It's really easy actually, and it's good to use with

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Speaker 3: kids or to do with kids as well as is

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Speaker 3: you get these plastic they're called lettuce knives, right, So

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Speaker 3: these plastic serrated knives, and then I just buy like

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Speaker 3: bags of cheap lettuce for the kids so that they

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Speaker 3: can learn to curve to curb their fingers, and you

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Speaker 3: start with those, right, you just start rushing through lettuce,

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Speaker 3: make salads all week, or just do like spinach and

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Speaker 3: saute it. You know, like twenty pounds of spinachl sautee

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Speaker 3: down and do a cup. So using those knives they're

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Speaker 3: like three box you can buy them on Amazon. They're

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Speaker 3: called salad knives. They're serrated plastic knives. That's a great

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Speaker 3: way to just get it's because it's just muscle memory.

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Speaker 3: You got to just keep doing it over and over

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Speaker 3: and over again, and then from there it graduate into

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Speaker 3: bags of onions. Right, just start doing it with onions

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Speaker 3: over and over and then caramelize your onions.

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Speaker 1: Make French onion soup.

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Speaker 3: Once again, same principle applies because when you cook or

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Speaker 3: you cut, you know, twenty pounds of onions and you

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Speaker 3: ultimately caramelize them and saute them down. For a French

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Speaker 3: onion soup, You've got like a cup of caramelized onions

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Speaker 3: because all that moisture is cooked out and the sugar

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Speaker 3: is caramelized. So you're gonna use them in the right application.

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Speaker 3: You just got to get that muscle memory down all right.

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Speaker 2: More of a lightning round here. You only get one

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Speaker 2: cut of one cut of steak for the rest of

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Speaker 2: your life, like one place from the cow. What is it?

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Speaker 3: Oh hangar steak all day, also known as the butcher

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Speaker 3: steak hangs off the tenderlines, really beefy, tons of richness

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Speaker 3: and very tender.

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Speaker 2: Look at him. The chef goes with the with the

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Speaker 2: butcher's cut. Makes sense to me, actually, I get that one.

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Speaker 2: I was recently mocked for thinking that pistachio crembrewlat was

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Speaker 2: something that I should eat on election night to celebrate.

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Speaker 2: What is your take on pistachio cremberlet. Would you agree

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Speaker 2: that it is superior to say, just normal crembreulet. Yeah.

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Speaker 3: I think you need that nuttiness and that richness in cremberlay.

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Speaker 3: Otherwise it's overwhelmingly velvety. So I actually like a little

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Speaker 3: bit of a like a twist on the flavor, or

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Speaker 3: if it's like some type of citrus in there.

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Speaker 1: I don't why were you getting mocked? That's crazy.

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Speaker 2: I mean people were saying it was too French and

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Speaker 2: too fancy and like I should have been eating apple

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Speaker 2: pie instead. I was like, I don't know, Like what's

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Speaker 2: wrong with little pistachio crembroulet. I also, just so you know,

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Speaker 2: my favorite ice flavors pistachio. So there's a theme here.

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Speaker 2: And Clay, my esteemed co host, is always you know,

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Speaker 2: he likes chocolate chip ice cream. So everyone's like, oh,

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Speaker 2: he loves America, Like that's what Chuck Norris would eat.

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Speaker 2: And I'm over here like I've got a pinky ring

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Speaker 2: and a monocle on eating my pistachio ice cream. I'm like,

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Speaker 2: I don't understand. I think pistaschio ice cream is just

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Speaker 2: the best flavor.

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Speaker 1: And pistachios are actually an American, you know, American nut.

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Speaker 2: Like thank you, thank you California.

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Speaker 3: You know, half the water in California goes to the

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Speaker 3: goes to the aristocratic pistachio. But the you know, I

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Speaker 3: don't think there's anything wrong with that. And by the way,

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Speaker 3: apple pie is junk. I mean, that's the biggest ruse

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Speaker 3: in America is that apple pie is good.

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Speaker 1: It's disgusting. It's a miss.

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Speaker 2: Tell me, tell me more, Like what do you do?

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Speaker 2: It's just not worth it?

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Speaker 1: Well, like, well why right?

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Speaker 3: So you cut into it, the pie crust falls apart

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Speaker 3: and you just got like soggy apples all over the place,

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Speaker 3: caked with cinnamon, with cinnamon. I'll eat an apple crumble

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Speaker 3: before I'll eat an apple pie. Don't lie to me

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Speaker 3: and tell me it's going to be a slice of pie.

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Speaker 1: It's not.

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Speaker 3: The apples just can't hold up to the pie. If

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Speaker 3: you want to make a pie, make sure it's something

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Speaker 3: that you can cut and eat pie in each piece,

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Speaker 3: not some massive crumble with like apples falling apart.

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Speaker 2: I love this. We're both going to get lit up

401
00:19:20,497 --> 00:19:22,217
Speaker 2: online for this. By the way, just see your no

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Speaker 2: so I'm looking I'm looking forward to it. Before we

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Speaker 2: close out here, just got to say for our sponsor IFCJ,

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00:19:29,217 --> 00:19:32,257
Speaker 2: the International Fellowship of Christians and Jews, you a wishes

405
00:19:32,257 --> 00:19:35,377
Speaker 2: you a blessed holiday season as you gather with family,

406
00:19:35,417 --> 00:19:38,457
Speaker 2: friends and enjoy the grateful blessings that we all have

407
00:19:38,577 --> 00:19:40,777
Speaker 2: in this country. But let's remember those who are facing

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00:19:40,817 --> 00:19:43,537
Speaker 2: hardships over in Israel and a need of fellowship during

409
00:19:43,577 --> 00:19:46,537
Speaker 2: these times. Israelis are thankful to the Fellowship for food

410
00:19:46,617 --> 00:19:49,497
Speaker 2: and basic assistance. This is truly life saving aid when

411
00:19:49,497 --> 00:19:50,977
Speaker 2: the rest of the world seems to have turned its

412
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Speaker 2: back on them. Your gift of twenty five dollars will

413
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414
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Speaker 2: a Jewish family who are suffering and in desperate need.

415
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417
00:20:03,217 --> 00:20:05,497
Speaker 2: consider standing with Israel on the Jewish people. Go to

418
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Speaker 2: support IFCJ dot org to make a gift that support

419
00:20:09,377 --> 00:20:14,137
Speaker 2: if CJ dot org. Chef Gruel, thanks as always, man.

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Speaker 2: Where can people follow you? Look at your amazing food

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00:20:17,297 --> 00:20:20,177
Speaker 2: photos and eat at your restaurants all that good stuff?

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00:20:20,937 --> 00:20:23,977
Speaker 3: Yeah, follow me on exit, Chef Gruel. It's Calico Dash

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00:20:24,097 --> 00:20:27,977
Speaker 3: restaurant dot com. Our cooking show American Gravies on right now,

424
00:20:28,017 --> 00:20:30,577
Speaker 3: it's on Rumble. I've got a substack at American Gravy

425
00:20:30,577 --> 00:20:33,337
Speaker 3: where I post all the recipes from those cooking videos

426
00:20:33,337 --> 00:20:35,217
Speaker 3: and just you know, keep an ear out.

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Speaker 2: Fantastic.

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Speaker 1: Thanks so much, chef, thank you for having me