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Speaker 1: Melius. Hey there, welcome to Grown Up with Emily, a

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Speaker 1: Lingo kids podcast. It helps kids discover how to be

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Speaker 1: whatever they want to be growing up.

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Speaker 2: Well enough, side, oh yeah, side.

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Speaker 3: You just got to start doing it, you know, Start

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Speaker 3: cooking for your family, start cooking for your friends. I

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Speaker 3: think the most important part is you just have to

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Speaker 3: do it, because the more you do it, the more

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Speaker 3: muscle memory you build, the more understanding you build. A

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Speaker 3: food I never went to culinary school. Everything I've learned

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Speaker 3: is just from me that having that curiosity of like, look,

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Speaker 3: I you know, I've tried to thing, and I'm like,

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Speaker 3: I want to try to make this on my.

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Speaker 1: Ol giving cooking a try, Winson, what are you making?

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Speaker 4: Well, I'm trying to make spaghetti, Emily, but it's turning

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Speaker 4: into a big gloopy spaghetti monster.

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Speaker 1: Oh, pass me that strainer and let's get some of

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Speaker 1: that water out.

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Speaker 4: It looks like.

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Speaker 1: You may have boiled the noodles a bit too long.

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Speaker 4: Oh, it's all sticky and hard at the same time.

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Speaker 4: We can't eat this. And I thought cooking was fun

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Speaker 4: and easy.

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Speaker 1: Cooking can be a ton of fun. It just takes practice,

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Speaker 1: that's all. Oh, you know what there's a chef named

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Speaker 1: Jack Jong who creates incredible dishes for his two year old.

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Speaker 1: He's a master at making food that's both delicious and fun. Actually,

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Speaker 1: let's see if I can give Jack a ring, maybe

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Speaker 1: he'll give us a cooking lesson.

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Speaker 4: Oh my gosh, really ask him if he delivers. I mean, yes,

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Speaker 4: please call him? Call him?

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Speaker 1: Okay, okay, Jack. Hi, this is Emily with growing up. Yes,

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Speaker 1: I'm fine. How are you? Oh that's wonderful. Listen, my

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Speaker 1: assistant Winston and I were just watching some of your

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Speaker 1: amazing cooking videos online. We've been having some trouble cooking spaghetti,

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Speaker 1: and we were wondering, do you think you'd be willing

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Speaker 1: to give us some pointers about cooking? Maybe walk us

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Speaker 1: through one of your recipes?

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Speaker 3: Really?

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Speaker 1: Oh, Portuguese tarts. That's great, we'll come over right away.

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Speaker 5: He said he'd help us.

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Speaker 1: Yes, ah, we can go meet him at his kitchen. Now.

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Speaker 1: He's got a recipe for a Portuguese tart. He wants

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Speaker 1: to share with us.

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Speaker 4: A Portuguese tart. I don't know what that is, but

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Speaker 4: it sounds yummy. I'm getting hungry just thinking about it.

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Speaker 5: Emily.

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Speaker 4: That must be Jack's house Oh, I'm so excited to

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Speaker 4: meet a real life chef.

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Speaker 1: This is going to be great. Winston. Oh, hi, Jack,

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Speaker 1: thanks so much for having.

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Speaker 4: Us, Thanks for greeing to help us out.

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Speaker 1: Jack, Yes, thank you. Could you tell Winson a bit

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Speaker 1: about yourself.

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Speaker 6: My name is Jack Johng.

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Speaker 3: I am a chef, well kind of a retired chef

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Speaker 3: now more like a private chef for my two year

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Speaker 3: old son, and I make these videos where I make

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Speaker 3: extravagant meals for him.

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Speaker 1: How did you get started as a chef? Jack? Have

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Speaker 1: you always been interested in food growing up?

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Speaker 3: I was raised by my grandparents and my mom. Most

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Speaker 3: of the cooking was done by my grandparents, and they

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Speaker 3: immigrated from China. And it's funny because my grandfather is

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Speaker 3: from northern China and my grandmother is from southern China.

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Speaker 3: They have very different cuisines. So in the north they

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Speaker 3: eat more bold flavors, a lot of chili, a lot

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Speaker 3: of spice, and then in the South it's more of

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Speaker 3: an emphasis on fresh ingredients and letting it shine more

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Speaker 3: than just throwing a bunch of sauce on it. So

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Speaker 3: I had a lot of exposure to both these styles.

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Speaker 3: I actually didn't discover my passion for cooking till very

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Speaker 3: later on. I was twenty one years old, just about

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Speaker 3: to finish college, when I moved in with a few

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Speaker 3: of my friends and we decided to split the chores.

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Speaker 3: So I naturally took on the cooking roll, and we

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Speaker 3: split groceries, and every night I would look up some

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Speaker 3: recipes and try to replicate them and make them really

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Speaker 3: tasty and present them to my roommates. Most of the

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Speaker 3: time the reactions were very positive.

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Speaker 4: Oh that is so cool, I mean hot, because you

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Speaker 4: know I like bold, spicy things too.

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Speaker 5: Hey, did your family ever.

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Speaker 4: Make any special food that you just really I really

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Speaker 4: loved to maybe try to make yourself.

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Speaker 3: Let's see, I think one of my favorite things and

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Speaker 3: one of the things that my grandfather used to make

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Speaker 3: is scallion pancakes, which to this day I am still

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Speaker 3: just trying to perfect my own recipe.

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Speaker 4: It's pretty neat that you learned all these recipes from

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Speaker 4: your family.

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Speaker 3: And yeah, these recipes have really shaped the way I cook.

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Speaker 3: I feel like I tend to enjoy making things that

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Speaker 3: require very little ingredients but takes like a lifetime to master.

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Speaker 5: Chef Jack, what exactly is a Portuguese egg.

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Speaker 3: Tart Portuguese egg tart is this flaky, crispy pastry shell

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Speaker 3: filled with this sweet egg custard filly.

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Speaker 1: I've had one before. They're kind of small, right.

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Speaker 3: You can gobble one of these up in just a

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Speaker 3: couple bites, but they take hours to make. It all

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Speaker 3: starts with making the puff pastry dough.

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Speaker 4: Hmmm, puff pastry. Let's do it? How can I help?

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Speaker 1: Well, it looks like the recipe for the dough says

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Speaker 1: we'll need butter, flour, eggs, oh, and salt.

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Speaker 4: I'm on it.

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Speaker 3: This is the most important part to get right because

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Speaker 3: it gives you that satisfying, wristby and flaky crust on

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Speaker 3: the outside that goes so well with this sweet and

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Speaker 3: savory filly. So we begin by making the dough by

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Speaker 3: folding butter into it, many many times.

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Speaker 4: Folding it in. Oh, I see you actually fooled the

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Speaker 4: dough I just made with flour and eggs into the butter.

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Speaker 5: Can I try?

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Speaker 4: Uh? I almost dropped it.

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Speaker 5: Butter's tricky, but it really is tricky.

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Speaker 3: Once you have the butter sealed into the dough, you

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Speaker 3: can fold it in half, roll it out flat. Repeat

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Speaker 3: this several times, and you're gonna have these many, many

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Speaker 3: layers of butter and dough.

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Speaker 6: This technique is called.

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Speaker 3: Lamination and it's used in several flaky pastries.

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Speaker 5: Okay, I think I got it all folded in.

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Speaker 3: Now what we can let our finished dough rest in

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Speaker 3: the fridge as we move on to the filling. The

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Speaker 3: main ingredient in the filling are eggs, but we're only

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Speaker 3: gonna use the yolks because that's where all the flavor

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Speaker 3: and the richness is located.

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Speaker 4: The yolks are so rich and golden.

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Speaker 3: So we mix in some sugar, some flavorings like cinnamon, vanilla,

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Speaker 3: and some lemon zest.

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Speaker 1: Oh wow, those ingredients smell soil good too.

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Speaker 3: Prepared in their tar tins, we can pour this filling

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Speaker 3: into each individual tart.

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Speaker 4: So you pour the film right into these little cups

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Speaker 4: of Joe I help make aw.

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Speaker 3: We bake them in a very hot oven five hundred

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Speaker 3: degrees fair night, in about fifteen to twenty minutes.

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Speaker 6: They will come out beautifully crispy.

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Speaker 5: And what will they be like when they're done?

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Speaker 3: Jack, The egg filling will have set perfectly and there's

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Speaker 3: even gonna be a little bit of caramelization on the top.

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Speaker 3: This is when the sugars react with the high heat

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Speaker 3: and create these new toasty flavors.

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Speaker 6: Kind of like a roasted marshmallow.

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Speaker 1: I love roasted marshmallows.

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Speaker 4: Oo me too, Me too, especially at summer camp.

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Speaker 1: I want to take a quick minute to tell you

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Speaker 1: and our listeners about Lingo Kids. You know how I

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Speaker 1: start every episode by saying that it's a Lingo Kids podcast. Well,

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Speaker 1: Lingo Kids is the number one learning app for kids.

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Speaker 1: They believe that learning can be fun and I think

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Speaker 1: so too. They transform screen time with educational and interactive games, videos,

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Speaker 1: and songs, and you can play all these on their app.

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Speaker 1: What do you think, Winston?

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Speaker 5: What do I think? Sign me up?

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Speaker 4: I can't wait to try these when they're done.

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Speaker 1: Wow. Thanks for showing us how to make this delicious dessert.

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Speaker 6: Jack.

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Speaker 1: Now, I'm sure this chart goes down very well with

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Speaker 1: lots of kids since it's sweet and tasty. But I

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Speaker 1: was wondering about the other dishes you make, like green

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Speaker 1: eggs or cauliflower pure.

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Speaker 5: Yeah.

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Speaker 4: I mean most kids would probably be like ew e

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Speaker 4: e spwy, I'm not gonna go anywhere near that green stuff. Hey, Jack,

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Speaker 4: were you ever a picky eater? When you were growing up.

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Speaker 3: I don't remember really being that picky. I mean, of

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Speaker 3: course there were things that I didn't eat. That's I

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Speaker 3: think that's just normal for everyone, not just kids.

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Speaker 4: Sometimes I see food that I'm like, yeah, I don't

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Speaker 4: know about that. But if I see my friends like

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Speaker 4: Emily eat it and like it, well, then I want

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Speaker 4: to try it too.

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Speaker 1: That's true, Winston Jack. I have another qu for you,

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Speaker 1: What is it like cooking as a chef in a

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Speaker 1: professional restaurant? Is it different from cooking for your family

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Speaker 1: at home.

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Speaker 3: Cooking in a professional setting is so different because as

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Speaker 3: a head chef you have so many responsibilities, so you

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Speaker 3: need to worry about ordering the ingredients. Sometimes shipments get delayed.

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Speaker 3: Sometimes the ingredients that you're waiting for to start service

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Speaker 3: they don't show up that day, or maybe the truck

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Speaker 3: driver miss his route or.

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Speaker 6: Something, and you have to adapt on the spot immediately.

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Speaker 3: So maybe that means changing up the menu or just

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Speaker 3: taking it taking the dish off altogether.

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Speaker 6: And you have to worry about the cost of an.

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Speaker 3: All ingredients because in the end, you're still running a business.

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Speaker 6: It doesn't matter if you own the business or not.

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Speaker 3: Someone is running the business, so as a head chef,

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Speaker 3: you have to make sure you're not just losing money.

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Speaker 4: Do the tarts are already starting to smell so buttery jack.

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Speaker 4: When you're working as a chef in a restaurant, are

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Speaker 4: there lots of different people helping you out.

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Speaker 3: I like to refer to a restaurant crew almost like

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Speaker 3: a like a pirate ship.

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Speaker 6: Right, So you have your head chef, who's the captain.

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Speaker 3: Now, the captain needs to pretty much know everything about

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Speaker 3: running the ship because he's the one giving out the orders.

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Speaker 6: So the head chef is in charge of pretty much everything.

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Speaker 3: Including dishwashing, because that is something that's part of the

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Speaker 3: restaurant job. I think a lot of people forget that

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Speaker 3: that's even a position, But I've washed my fair share

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Speaker 3: of dishes because when you don't have your dishwasher there,

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Speaker 3: you gotta jump on, or you gotta get someone else

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Speaker 3: to jump on. So you got your head chef, and

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Speaker 3: then you have your sioux chef, who is like the

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Speaker 3: right hand man, so he will fill in if, forever

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Speaker 3: whatever reason, you're busy doing something else.

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Speaker 6: He'll command the crew if need it.

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Speaker 3: And then down the line you'll have your line cooks

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Speaker 3: and prep cooks.

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Speaker 4: That be one busy pirate ship. Wait, did you say

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Speaker 4: a lion cook like lion?

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Speaker 1: No? No, a lime cook, Winston.

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Speaker 4: Oh, a line cook? What's a line cook? I've never

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Speaker 4: heard of that.

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Speaker 3: If you're a line cook, what that means is you

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Speaker 3: are the one responsible for firing the food, which means

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Speaker 3: when a customer orders a dish, cook it on the spot,

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Speaker 3: and you are responsible for sending it out nice and

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Speaker 3: hot and perfectly cooked. And then prep cooks are the

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Speaker 3: ones that come in a little earlier during the shift

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Speaker 3: and cut up all the vegetables for the meat, all

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Speaker 3: the garnishes. They just prepare everything so that the line

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Speaker 3: cooks can have an easy time making the dish that

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Speaker 3: they need.

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Speaker 5: Then you have.

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Speaker 3: Your servers and bussers who serve yours.

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Speaker 6: Ask you if you need anything.

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Speaker 3: So yeah, the whole restaurant is pretty much a giant operation,

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Speaker 3: and every cog in the machine needs to be working

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Speaker 3: correctly to have like a smooth service, a smooth night

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Speaker 3: in the restaurant.

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Speaker 4: Wow, restaurant cooking has one mighty big operation, pretty different

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Speaker 4: from just cooking for your friends and family.

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Speaker 1: It sure is, Winston, Oh, my gosh, are the Portuguese

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Speaker 1: tarts already ready.

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Speaker 4: Mmmm, well, golden tarts straight out of the oven.

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Speaker 1: Wow, what a pro Winston.

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Speaker 4: Okay, I'm gonna need to get some of those tarts

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Speaker 4: in my belly right now here.

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Speaker 1: I'll pass you a few, Winston.

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Speaker 5: I can't wait.

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Speaker 1: Bone appetite, Winston, give it a try.

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Speaker 4: Oh wow, this might be Okay, this might be the

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Speaker 4: best Portuguese tart I have ever had. And I mean, yes,

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Speaker 4: technic it's my first, but I love it. It's perfect.

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Speaker 5: Thank you Jack.

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Speaker 1: Oh my gosh, I am with you on that one said.

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Speaker 1: It's got that perfect balance of savory, oh and sweet.

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Speaker 4: I am so stoked to cook with all these great

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Speaker 4: tips you told us about today, Chef Jack.

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Speaker 5: But where should I start?

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Speaker 3: You just gotta start doing it, you know, start cooking

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Speaker 3: for your family, start cooking for your friends. It could

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Speaker 3: be anything, or I saw something on TV or on

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Speaker 3: the Internet where I'm like, wow, that dish looks amazing.

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Speaker 6: I want to see how it tastes like.

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Speaker 1: That's a great tip. Jack. Oh, thanks so much for

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Speaker 1: meeting with us and showing us what it's like to

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Speaker 1: be a real chef. Chef Jack, this has been absolutely amazing.

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Speaker 1: Mure good Jirk that's all the time we have on

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Speaker 1: growing up today. But we hope that Jack's story has

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Speaker 1: inspired you to get in the kitchen and cook up

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Speaker 1: some amazing recipes for you and your family and friends.

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Speaker 2: A lion trainer, celebrity cher firm, Flat to the moon,

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Speaker 2: to count the stars of mad race, fast cars, a

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Speaker 2: wee treatment. We can't do anything we want.

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Speaker 1: Close your eyes you'll see it.

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Speaker 2: You have to believe it.

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Speaker 4: Growing Up.

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Speaker 2: Bill bes at rang side Glowa noa as guessing this

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Speaker 2: side the Bill me when we brow