1 00:00:00,720 --> 00:00:20,120 Speaker 1: I Am all in Again, Luke Steiner with Scott Patterson, 2 00:00:20,360 --> 00:00:22,599 Speaker 1: an iHeartRadio podcast. 3 00:00:22,640 --> 00:00:27,920 Speaker 2: Everybody Scott Patterson, Iamle and podcast Modeline productions iHeart Media, iHeartRadio, 4 00:00:28,160 --> 00:00:33,040 Speaker 2: iHeart Podcast another edition of Luke Steiner of a very 5 00:00:33,080 --> 00:00:37,600 Speaker 2: special Guest with Me. Toya Body is a master master 6 00:00:38,320 --> 00:00:41,880 Speaker 2: of her craft. She specializes in putting a twist on 7 00:00:42,000 --> 00:00:45,240 Speaker 2: New Orleans style dishes and cooks with a southern flare. 8 00:00:45,320 --> 00:00:48,600 Speaker 2: Native of New Orleans, she started honoring her culinary skills 9 00:00:48,640 --> 00:00:50,800 Speaker 2: at a very very young age and used her talent 10 00:00:50,920 --> 00:00:54,400 Speaker 2: to kickstart a very successful career as a culinary authority 11 00:00:54,440 --> 00:00:58,600 Speaker 2: on Cajun and Creole cuisine. She enjoys bringing creativity to 12 00:00:58,760 --> 00:01:01,760 Speaker 2: the kitchen and teaching people how to take a piece 13 00:01:01,840 --> 00:01:05,560 Speaker 2: of New Orleans back home with them. Welcome, Toya, how 14 00:01:05,640 --> 00:01:07,000 Speaker 2: you doing? Pleasure to have you? 15 00:01:07,400 --> 00:01:08,520 Speaker 3: Thank you for having me. 16 00:01:09,400 --> 00:01:11,880 Speaker 2: When did you first realize food was going to be 17 00:01:11,959 --> 00:01:15,920 Speaker 2: your love language? Where was there a dish that started 18 00:01:16,000 --> 00:01:16,800 Speaker 2: it all? 19 00:01:16,920 --> 00:01:22,520 Speaker 4: Well? I think I realized late, but when my body 20 00:01:22,560 --> 00:01:26,280 Speaker 4: and just spirit reacted to it that food was going 21 00:01:26,360 --> 00:01:28,199 Speaker 4: to be my solution and way of being. 22 00:01:29,680 --> 00:01:31,199 Speaker 3: When I used to I had. 23 00:01:31,120 --> 00:01:33,600 Speaker 4: A bad summer school habit, so I used to go 24 00:01:33,600 --> 00:01:36,960 Speaker 4: to summer school from six to twelfth grade. For every 25 00:01:36,959 --> 00:01:38,840 Speaker 4: time math hit, I was just like, I'll catch it 26 00:01:38,880 --> 00:01:39,679 Speaker 4: in summer school and. 27 00:01:39,640 --> 00:01:41,280 Speaker 3: Do the homework and get a deep you know. 28 00:01:41,400 --> 00:01:43,800 Speaker 4: Mom used to call it doing fine grades these and f's. 29 00:01:44,040 --> 00:01:47,360 Speaker 4: So in order to pay for summer school, I needed 30 00:01:47,400 --> 00:01:49,280 Speaker 4: to get a job, because she was like, I'm not 31 00:01:49,400 --> 00:01:53,440 Speaker 4: paying again. So at fifteen, I made two plates of 32 00:01:53,520 --> 00:01:55,520 Speaker 4: food and I walked down the street to the corner 33 00:01:55,520 --> 00:01:58,680 Speaker 4: stores and I asked the people, would you hire me? 34 00:01:59,280 --> 00:02:02,080 Speaker 4: And one place said no, and the other place said yes. 35 00:02:02,440 --> 00:02:05,440 Speaker 4: And I was fifteen cooking at a corner store for 36 00:02:05,440 --> 00:02:08,320 Speaker 4: a neighborhood in New Orleans. Corner stores are like a 37 00:02:08,360 --> 00:02:13,000 Speaker 4: big thing, like it's catering style food. I was doing 38 00:02:13,120 --> 00:02:17,720 Speaker 4: at like fifteen, So I would say that was the 39 00:02:17,760 --> 00:02:21,079 Speaker 4: beginning of me knowing it was a solution. And at 40 00:02:21,160 --> 00:02:25,600 Speaker 4: nine I started cooking, and that's when food became my friend. 41 00:02:25,800 --> 00:02:29,880 Speaker 2: A cooking prodigy, if you will, by the time you 42 00:02:29,880 --> 00:02:32,480 Speaker 2: were fifteen, you had all the skills, not all, but 43 00:02:32,520 --> 00:02:34,000 Speaker 2: a lot a good bit. 44 00:02:34,120 --> 00:02:36,840 Speaker 4: I didn't even know that if I wrote my book. 45 00:02:36,880 --> 00:02:39,000 Speaker 4: When I was writing the part, I was like, wait, 46 00:02:39,639 --> 00:02:43,320 Speaker 4: I was fifteen, doing that. 47 00:02:44,320 --> 00:02:47,840 Speaker 2: So in New Orleans is in every part of your cooking. 48 00:02:47,880 --> 00:02:51,240 Speaker 2: What does it mean to cook like you're from New Orleans? 49 00:02:51,560 --> 00:02:52,440 Speaker 2: Beyond just the. 50 00:02:52,960 --> 00:02:57,720 Speaker 4: Ingredients, it's almost the meals we cook in New Orleans 51 00:02:57,760 --> 00:02:59,880 Speaker 4: and how we do things in New Orleans is kind 52 00:02:59,919 --> 00:03:03,320 Speaker 4: of like experiencing our food from an actual local. 53 00:03:03,720 --> 00:03:06,079 Speaker 3: It's like getting a hug on a plate, you know 54 00:03:06,120 --> 00:03:06,680 Speaker 3: what I'm saying. 55 00:03:06,760 --> 00:03:10,040 Speaker 4: Like, it's not it's not just something you eat, it's 56 00:03:10,120 --> 00:03:13,040 Speaker 4: just something you kind of live out almost you experience 57 00:03:13,120 --> 00:03:15,960 Speaker 4: when it comes to food. It's it's therapy, but it 58 00:03:16,000 --> 00:03:18,800 Speaker 4: goes back towards history of how we all ended up 59 00:03:18,800 --> 00:03:19,720 Speaker 4: in New Orleans, you know. 60 00:03:19,720 --> 00:03:20,160 Speaker 3: What I mean. 61 00:03:20,240 --> 00:03:25,000 Speaker 4: So, like food was the highlight you know for many people, 62 00:03:25,160 --> 00:03:27,760 Speaker 4: especially people who were in poverty, who grew up a 63 00:03:27,840 --> 00:03:31,720 Speaker 4: certain way, food was their luxury. Like if you know, 64 00:03:31,919 --> 00:03:35,840 Speaker 4: some people are like, no, this expensive lamp is the thing. No, 65 00:03:36,400 --> 00:03:39,680 Speaker 4: your mama making stuff peppers with actual like lunk crab 66 00:03:39,760 --> 00:03:43,880 Speaker 4: meat outside of a holiday, that's all, you know, Like 67 00:03:46,880 --> 00:03:50,320 Speaker 4: you know, that's that's when you know, like you broke 68 00:03:50,440 --> 00:03:55,840 Speaker 4: up back with this one, you know. So it's it's 69 00:03:55,920 --> 00:03:59,320 Speaker 4: it's it's getting that love and that and that feeling 70 00:03:59,400 --> 00:04:01,760 Speaker 4: that vibe that we have in our food. That's why 71 00:04:01,800 --> 00:04:04,520 Speaker 4: everything tastes different here right right? 72 00:04:04,960 --> 00:04:08,280 Speaker 2: Is there? Is there? Is there a well wait a minute, 73 00:04:08,280 --> 00:04:12,240 Speaker 2: you have a cookbook. Yeah, I mean cooking for the culture. 74 00:04:12,880 --> 00:04:16,760 Speaker 2: That's what it's called. What's one recipe from your book 75 00:04:16,800 --> 00:04:18,800 Speaker 2: that that you think everyone should try? 76 00:04:20,080 --> 00:04:22,200 Speaker 3: Ah? Can I steal too? 77 00:04:23,080 --> 00:04:23,479 Speaker 2: Yeah? 78 00:04:23,920 --> 00:04:24,280 Speaker 3: Okay? 79 00:04:24,440 --> 00:04:27,200 Speaker 4: One? And I have to pay homage because one with 80 00:04:27,240 --> 00:04:29,760 Speaker 4: the gumbo because of the history. You know, it's not 81 00:04:30,640 --> 00:04:33,440 Speaker 4: you know, I someone would think it was cliche. Why 82 00:04:33,600 --> 00:04:38,040 Speaker 4: I love teaching gumbo to people, But it's really the history. 83 00:04:38,080 --> 00:04:40,159 Speaker 4: When you find out it's a I feel like it's 84 00:04:40,160 --> 00:04:42,440 Speaker 4: a lot like my life. I was a rags to 85 00:04:42,560 --> 00:04:47,040 Speaker 4: riches person, so the gumbo is a rags to riches meal. Like. 86 00:04:47,080 --> 00:04:48,719 Speaker 4: It started out on the tables of the poor and 87 00:04:48,720 --> 00:04:49,880 Speaker 4: made its way to the tables of. 88 00:04:49,880 --> 00:04:51,039 Speaker 3: The wealthy, you know. 89 00:04:51,240 --> 00:04:55,040 Speaker 4: So it derived from scraps and it became this thing 90 00:04:55,080 --> 00:04:57,760 Speaker 4: that people travel from all over the world to taste 91 00:04:57,800 --> 00:05:00,679 Speaker 4: a real bowl of gumbo, no matter whether had gumbo. 92 00:05:00,960 --> 00:05:02,880 Speaker 4: They're like, man, I want to go to New Orleans 93 00:05:02,880 --> 00:05:04,680 Speaker 4: and get a bull of gumbo, and I want to 94 00:05:04,680 --> 00:05:08,680 Speaker 4: get something Yay's like for real you know, you know, 95 00:05:08,800 --> 00:05:11,279 Speaker 4: I would say the gumbo because of the history and 96 00:05:12,080 --> 00:05:16,080 Speaker 4: you know, ancestors kind of thing. But if I said 97 00:05:16,279 --> 00:05:19,400 Speaker 4: for survival for all people, I would say the Friday 98 00:05:19,400 --> 00:05:24,760 Speaker 4: eggs and rice. It's so simple, Scott. It's like what 99 00:05:24,839 --> 00:05:27,600 Speaker 4: you would call like what we call like because like 100 00:05:27,600 --> 00:05:29,280 Speaker 4: one of the locals who saw me at my book 101 00:05:29,320 --> 00:05:32,200 Speaker 4: released a couple of years ago, was like, girl, I 102 00:05:32,240 --> 00:05:34,320 Speaker 4: can't believe you put fried eggs and rice in a 103 00:05:34,360 --> 00:05:38,280 Speaker 4: cookbook like that, like worldwide, like because it's like a 104 00:05:38,320 --> 00:05:39,240 Speaker 4: hood classic. 105 00:05:39,480 --> 00:05:40,400 Speaker 3: It's something you do. 106 00:05:40,720 --> 00:05:43,400 Speaker 4: You know, when you hungover, you don't have much money, 107 00:05:43,400 --> 00:05:45,400 Speaker 4: you got rice, you got ags, you got butter, salt 108 00:05:45,440 --> 00:05:45,880 Speaker 4: and pepper. 109 00:05:46,240 --> 00:05:50,760 Speaker 3: Good, you know. So and my kids, it doesn't matter 110 00:05:50,800 --> 00:05:52,799 Speaker 3: what I make them. I'm Scott. 111 00:05:53,320 --> 00:05:56,960 Speaker 4: Them jokers will eat fried egg and rice over anything. 112 00:05:57,560 --> 00:06:01,560 Speaker 4: You would think. It's like a luxury meal to them. 113 00:06:01,600 --> 00:06:04,520 Speaker 4: So those are the two things. Affectionately, I would say, 114 00:06:04,520 --> 00:06:06,560 Speaker 4: I would want you to try it first from the cookbook. 115 00:06:06,720 --> 00:06:09,160 Speaker 2: Is there a certain kind of rice that's the most popular? 116 00:06:09,680 --> 00:06:12,640 Speaker 4: No, just regular like Uncle Well in New Orleans we 117 00:06:12,720 --> 00:06:15,400 Speaker 4: use a lot of Uncle bends, like parble old rice, 118 00:06:15,960 --> 00:06:19,120 Speaker 4: So it's a little farmer it's not as soft, you know, 119 00:06:20,320 --> 00:06:22,280 Speaker 4: so like that rice, as long as it's ice cold, 120 00:06:22,279 --> 00:06:24,040 Speaker 4: you throw it in a pan like that and cook it. 121 00:06:24,120 --> 00:06:24,560 Speaker 3: You good? 122 00:06:25,040 --> 00:06:27,159 Speaker 2: Yeah, all right, I love it. I love it. I 123 00:06:27,200 --> 00:06:30,520 Speaker 2: love it. Is there a classic New Orleans dish that 124 00:06:30,960 --> 00:06:34,000 Speaker 2: you know that you think is misunderstood? 125 00:06:34,480 --> 00:06:37,640 Speaker 4: I would think I would go back to gumbo. People 126 00:06:37,680 --> 00:06:41,760 Speaker 4: handle it like it's a soup, or like it's a stew, 127 00:06:42,040 --> 00:06:42,839 Speaker 4: or like it's. 128 00:06:42,680 --> 00:06:46,599 Speaker 3: Something they they don't. 129 00:06:46,880 --> 00:06:50,120 Speaker 4: I feel like a lot of times it's it's misunderstood 130 00:06:50,120 --> 00:06:55,040 Speaker 4: in a way of tradition. You know, a lot of 131 00:06:55,120 --> 00:06:57,800 Speaker 4: random stuff I've seen being put in the gumbo and 132 00:06:57,800 --> 00:07:00,960 Speaker 4: they're calling it a New Orleans gumbo. New Orleans food 133 00:07:01,200 --> 00:07:04,400 Speaker 4: is one of the most pirated food scenes that I've 134 00:07:04,400 --> 00:07:08,600 Speaker 4: ever seen. When I say pirate, like are like pirate. 135 00:07:10,160 --> 00:07:13,960 Speaker 4: It's everyone claims it. Everyone does weird things and says 136 00:07:14,040 --> 00:07:17,440 Speaker 4: that's a New Orleans gumbo. You know in New Orleans, 137 00:07:17,480 --> 00:07:19,920 Speaker 4: you know they you know, people joke in other parts 138 00:07:19,960 --> 00:07:22,640 Speaker 4: of Louisiana. They joke like we think we're a state 139 00:07:23,000 --> 00:07:26,800 Speaker 4: of our own, but it's like, hey, our way is 140 00:07:26,960 --> 00:07:30,240 Speaker 4: like living on Mars in comparison to New Orleans. You know, 141 00:07:30,320 --> 00:07:34,360 Speaker 4: it's a whole new thing. It's different. Also historically, it's 142 00:07:34,400 --> 00:07:39,520 Speaker 4: different settlers, so the food styles are different. So in 143 00:07:39,600 --> 00:07:43,040 Speaker 4: New Orleans we have a specific way we do gumbo, 144 00:07:43,600 --> 00:07:47,520 Speaker 4: you know, and I think it's misunderstood and changed way 145 00:07:47,560 --> 00:07:51,280 Speaker 4: too much. I've even seen snow crab legs being put 146 00:07:51,360 --> 00:07:57,800 Speaker 4: in gumbo like carrots, all kind of foolishness. Spot it's games, 147 00:07:58,160 --> 00:07:59,640 Speaker 4: like motel games. 148 00:08:00,160 --> 00:08:02,000 Speaker 3: It shouldn't happen, right. 149 00:08:02,760 --> 00:08:06,240 Speaker 2: So you've you've been on many many cooking shows up 150 00:08:07,000 --> 00:08:10,720 Speaker 2: what surprised you the most about being behind the scenes 151 00:08:10,760 --> 00:08:11,880 Speaker 2: of one of those shows? 152 00:08:12,160 --> 00:08:13,920 Speaker 3: What surprised me most. 153 00:08:14,280 --> 00:08:17,040 Speaker 2: Was it the speed with which you had to prepare 154 00:08:18,080 --> 00:08:19,240 Speaker 2: those dishes. 155 00:08:19,480 --> 00:08:24,200 Speaker 4: How big the kitchens actually are because the shots, you know. 156 00:08:24,360 --> 00:08:27,240 Speaker 4: And before this, I've been on sets because I started 157 00:08:27,280 --> 00:08:30,080 Speaker 4: out in the art world doing poetry and acting, so 158 00:08:30,600 --> 00:08:32,800 Speaker 4: cooking becoming a chef was something. 159 00:08:32,559 --> 00:08:35,520 Speaker 3: That the universe forced on me, you know. 160 00:08:36,800 --> 00:08:40,360 Speaker 4: But when it comes down to it, I didn't understand 161 00:08:40,520 --> 00:08:44,880 Speaker 4: how much and how big the kitchens were. I remember 162 00:08:44,920 --> 00:08:48,200 Speaker 4: on a full Network Star they had a scene where 163 00:08:48,720 --> 00:08:51,480 Speaker 4: this guy, he made the other chef, maybe he was 164 00:08:51,520 --> 00:08:55,120 Speaker 4: about six three sixty four and I'm five to one, right, 165 00:08:55,200 --> 00:08:58,040 Speaker 4: So you can imagine what's going on. He's running with 166 00:08:58,120 --> 00:09:02,520 Speaker 4: a sheet pan and I running the opposite way. I'm 167 00:09:02,600 --> 00:09:04,920 Speaker 4: running right, I mean towards him, and I didn't pay 168 00:09:04,960 --> 00:09:07,439 Speaker 4: attention to be to see each other. And he smacks 169 00:09:07,520 --> 00:09:10,120 Speaker 4: me in the neck and the reason why I was running, 170 00:09:10,160 --> 00:09:11,640 Speaker 4: and I got a scar and I was made a 171 00:09:11,679 --> 00:09:20,200 Speaker 4: gift on Twitter uncomfortably enough, and I didn't realize how 172 00:09:20,760 --> 00:09:23,040 Speaker 4: far that everything was away. So I had the full 173 00:09:23,120 --> 00:09:25,120 Speaker 4: speed run in order to make the timeframe. 174 00:09:26,200 --> 00:09:29,520 Speaker 2: So I hope you're okay. I hope you're okay. What's 175 00:09:29,559 --> 00:09:33,360 Speaker 2: the most rewarding feedback that you ever received from a 176 00:09:33,440 --> 00:09:35,000 Speaker 2: TV judge. 177 00:09:35,000 --> 00:09:38,160 Speaker 4: That I was real that it felt like they really visited, 178 00:09:39,720 --> 00:09:45,040 Speaker 4: like conversing with me even when the mice cut off, 179 00:09:45,720 --> 00:09:48,440 Speaker 4: you know, which I feel like is the important time 180 00:09:48,520 --> 00:09:50,520 Speaker 4: if you're doing anything on a set, when you're dealing 181 00:09:50,559 --> 00:09:52,920 Speaker 4: with the people on set and stuff like that and 182 00:09:52,960 --> 00:09:57,240 Speaker 4: other judges and stuff, those little moments really mean a 183 00:09:57,240 --> 00:10:00,439 Speaker 4: lot that you could take away. And that was one 184 00:10:00,440 --> 00:10:04,199 Speaker 4: of the things that them responding to me and telling 185 00:10:04,240 --> 00:10:08,000 Speaker 4: me I felt like New Orleans to them, because it 186 00:10:08,120 --> 00:10:13,120 Speaker 4: is hard work to remain yourself on television. You know 187 00:10:13,280 --> 00:10:18,040 Speaker 4: when you're representing yourself to be authentic. It's hard work, 188 00:10:18,200 --> 00:10:22,160 Speaker 4: especially when my colloquialism is in my vernacular, like all 189 00:10:22,200 --> 00:10:24,800 Speaker 4: of that is kind of like this, you know, it's 190 00:10:25,360 --> 00:10:28,880 Speaker 4: it's it it. You naturally want to bend and be 191 00:10:30,000 --> 00:10:34,760 Speaker 4: hello today, I'm cooking this, and I'm cooking that, you know, 192 00:10:34,960 --> 00:10:38,080 Speaker 4: and for me to randomly drop for yay, because that's 193 00:10:38,080 --> 00:10:44,080 Speaker 4: how I speak in New Orleans, you know. So I 194 00:10:44,120 --> 00:10:46,439 Speaker 4: think that was one of the things because I always 195 00:10:46,440 --> 00:10:50,120 Speaker 4: felt like as an artist, my character was my currency. 196 00:10:51,400 --> 00:10:54,120 Speaker 4: So that's the thing that's gonna get me a job. 197 00:10:54,559 --> 00:10:56,360 Speaker 4: They got to They got many people who pretty and 198 00:10:56,400 --> 00:10:57,959 Speaker 4: could stir a pot at the same time. 199 00:10:57,760 --> 00:10:59,959 Speaker 2: And maybe city right, right right. 200 00:11:00,080 --> 00:11:03,440 Speaker 4: I need my character to be consistent every show that 201 00:11:03,520 --> 00:11:07,600 Speaker 4: I'm on, in every person that I meet, and having 202 00:11:07,640 --> 00:11:12,520 Speaker 4: them treat me not just like a contestant, but look 203 00:11:12,559 --> 00:11:15,360 Speaker 4: at me and think and tell me, you know, yeah, 204 00:11:15,400 --> 00:11:17,040 Speaker 4: you're going somewhere mm. 205 00:11:16,880 --> 00:11:19,520 Speaker 2: Hmm, your authentic self at all times. 206 00:11:19,679 --> 00:11:20,960 Speaker 3: Yeah, man, you gotta be real. 207 00:11:21,280 --> 00:11:34,600 Speaker 2: Yep. You've cooked on shows like Guys, Grocery Games and 208 00:11:34,679 --> 00:11:38,360 Speaker 2: The Today Show. How's it? How is being a TV 209 00:11:38,480 --> 00:11:41,560 Speaker 2: chef different from what the people picture when they think 210 00:11:41,600 --> 00:11:43,559 Speaker 2: of a professional kitchen. 211 00:11:44,160 --> 00:11:48,920 Speaker 4: Oh see, it's two different lines. I have friends who 212 00:11:48,960 --> 00:11:53,360 Speaker 4: are actually like back of the house chefs, and they're like, tee, 213 00:11:53,400 --> 00:11:54,839 Speaker 4: I could never do what you do. 214 00:11:55,240 --> 00:11:57,320 Speaker 3: Like, I don't want to talk to people at all. 215 00:11:57,440 --> 00:11:58,280 Speaker 3: I just want to cook. 216 00:11:58,400 --> 00:12:01,600 Speaker 4: Right, It's a whole nother ballgame when cameras are swinging 217 00:12:01,640 --> 00:12:06,360 Speaker 4: around you, you know, I think that's where my my 218 00:12:06,480 --> 00:12:09,560 Speaker 4: thespian training came in to play worked out, and all 219 00:12:09,559 --> 00:12:12,200 Speaker 4: of those things worked in you know, worked in my favor. 220 00:12:12,960 --> 00:12:16,120 Speaker 4: But it's it's a lot different because you kind of 221 00:12:16,160 --> 00:12:19,960 Speaker 4: have to know how to never show that the sky 222 00:12:20,080 --> 00:12:24,559 Speaker 4: is falling. I've had times where the stove wouldn't work 223 00:12:25,080 --> 00:12:28,320 Speaker 4: and I'm pretending to cook on live TV and even 224 00:12:28,400 --> 00:12:31,640 Speaker 4: tasting as if Scott's stuff is done when it's not. 225 00:12:32,400 --> 00:12:35,319 Speaker 4: So my thing is I don't believe in dropping a 226 00:12:35,400 --> 00:12:37,559 Speaker 4: ball and showing sweat. I don't care how much. I 227 00:12:37,559 --> 00:12:39,200 Speaker 4: don't care how it is in a room. You bet 228 00:12:39,280 --> 00:12:43,040 Speaker 4: not drop drop a sweat, you know. So it's it's 229 00:12:43,080 --> 00:12:48,760 Speaker 4: a lot tougher in a lot of like that, Like 230 00:12:49,120 --> 00:12:52,120 Speaker 4: when you're cooking, it's almost like a breath hole when 231 00:12:52,160 --> 00:12:54,680 Speaker 4: I'm doing things, even though I look effortless when I'm 232 00:12:54,679 --> 00:12:59,480 Speaker 4: doing it. I don't eat or drink before filming because 233 00:12:59,480 --> 00:13:02,280 Speaker 4: of those like my nerves can run so much no 234 00:13:02,360 --> 00:13:05,120 Speaker 4: matter how many times I've done it, So it's a 235 00:13:05,160 --> 00:13:06,920 Speaker 4: lot of bravery. 236 00:13:08,080 --> 00:13:08,320 Speaker 3: You know. 237 00:13:08,480 --> 00:13:11,760 Speaker 4: It's one thing to let people taste your food, that's 238 00:13:11,840 --> 00:13:16,560 Speaker 4: easy to me. But to display show and deal with 239 00:13:16,600 --> 00:13:21,400 Speaker 4: the candidness of different personalities on camera, that's a whole 240 00:13:21,520 --> 00:13:25,720 Speaker 4: nother dance and ballgame. And honestly, the last time I 241 00:13:25,760 --> 00:13:29,000 Speaker 4: went on the Today Show, when I did the Other 242 00:13:29,120 --> 00:13:33,840 Speaker 4: Hour with Jenna, one of the sound people complimented me 243 00:13:34,000 --> 00:13:35,880 Speaker 4: when they were taking my mic off, and she said, 244 00:13:35,920 --> 00:13:40,800 Speaker 4: I really appreciate how you pay attention to timing, you know, 245 00:13:41,320 --> 00:13:44,520 Speaker 4: timing and knowing that it doesn't matter if they're moving 246 00:13:44,559 --> 00:13:47,040 Speaker 4: too slow. As the host, I need to speed this up. 247 00:13:47,200 --> 00:13:49,280 Speaker 4: I need to walz down because I. 248 00:13:49,200 --> 00:13:52,199 Speaker 3: See them signaling. I'm always looking and thinking and looking 249 00:13:52,240 --> 00:13:54,880 Speaker 3: and thinking. So it's a whole nother dance. 250 00:13:55,200 --> 00:13:58,240 Speaker 4: You know of a lane we just kind of made 251 00:13:58,320 --> 00:13:59,600 Speaker 4: up as an entertainment show. 252 00:14:00,760 --> 00:14:04,480 Speaker 2: Let's get into a little Gilmore universe here, Luke Steiner, 253 00:14:04,559 --> 00:14:07,440 Speaker 2: I'm sure you're aware, is famous for simple food and 254 00:14:07,520 --> 00:14:12,760 Speaker 2: grumpy service. Which I am the author. If Luke hired 255 00:14:12,800 --> 00:14:16,760 Speaker 2: you for one day to revamp the menu, what are 256 00:14:16,800 --> 00:14:20,320 Speaker 2: you adding and what's the first thing you're throwing out? 257 00:14:20,720 --> 00:14:25,640 Speaker 4: Man, gotta add gumbo, first thing. 258 00:14:25,760 --> 00:14:30,280 Speaker 3: I'm well, gumbo and grilled cheese. That's a public school 259 00:14:30,320 --> 00:14:31,560 Speaker 3: staple in the wallings. 260 00:14:31,600 --> 00:14:34,320 Speaker 4: We eat gumbo and grilled cheese at school in public 261 00:14:34,320 --> 00:14:35,080 Speaker 4: school systems. 262 00:14:35,640 --> 00:14:37,480 Speaker 3: Also my Salisbury steak. 263 00:14:38,600 --> 00:14:43,880 Speaker 4: Ah, that Salisbury's steak cuts like cake, its song. And 264 00:14:43,920 --> 00:14:47,480 Speaker 4: the garlic mashed potatoes like the I like fight off 265 00:14:47,800 --> 00:14:51,720 Speaker 4: vampires with my garlic mashed potatoes. Like I'm put literally 266 00:14:51,720 --> 00:14:54,320 Speaker 4: a fistful a bruised garlic in the water when the 267 00:14:54,360 --> 00:14:55,320 Speaker 4: potatoes are boiling. 268 00:14:55,680 --> 00:14:58,880 Speaker 3: Okay, I would definitely add that. 269 00:15:00,080 --> 00:15:02,600 Speaker 2: M you chomp up the garlic when you throw it. 270 00:15:02,520 --> 00:15:04,640 Speaker 3: In halfway half. 271 00:15:04,880 --> 00:15:07,040 Speaker 2: But I like chunks, okay. 272 00:15:07,640 --> 00:15:08,800 Speaker 3: I like surprises. 273 00:15:09,280 --> 00:15:11,040 Speaker 2: And you put it right in the boiling water. 274 00:15:11,560 --> 00:15:14,720 Speaker 4: Man, I take it, I put it down, I pop it, 275 00:15:14,800 --> 00:15:17,080 Speaker 4: and then I throw it in the water or sometimes 276 00:15:17,120 --> 00:15:17,720 Speaker 4: I chop. 277 00:15:17,600 --> 00:15:18,160 Speaker 3: It in your store. 278 00:15:18,720 --> 00:15:24,120 Speaker 4: I like to see chunks of everything, okay, like and 279 00:15:24,200 --> 00:15:29,120 Speaker 4: I feel like, especially if I sawtam some sautam and 280 00:15:29,160 --> 00:15:30,080 Speaker 4: get them like brown. 281 00:15:30,360 --> 00:15:33,280 Speaker 3: Oh yeah, you can get like a whole clothes with me. 282 00:15:33,640 --> 00:15:35,200 Speaker 3: I really enjoy doing that. 283 00:15:35,480 --> 00:15:35,800 Speaker 2: Wow. 284 00:15:36,000 --> 00:15:38,040 Speaker 3: Okay, well it's the flavor. People feel love when they 285 00:15:38,040 --> 00:15:39,480 Speaker 3: see chunks. 286 00:15:39,720 --> 00:15:42,520 Speaker 2: You know what. That's a good point. Mm hmm, that's 287 00:15:42,560 --> 00:15:47,880 Speaker 2: a good point. Uh. Was there like a Luke's diner 288 00:15:48,040 --> 00:15:50,440 Speaker 2: in your neighborhood growing up? Place everybody went not just 289 00:15:50,440 --> 00:15:53,360 Speaker 2: for food, but to feel, you know, connected with each other. 290 00:15:53,800 --> 00:15:55,800 Speaker 2: The corner stores, the corner stores. 291 00:15:55,920 --> 00:15:57,920 Speaker 4: Man the corner stores, you can get a plate of 292 00:15:57,960 --> 00:16:01,240 Speaker 4: food for dinner, you can get breakfast, you can get 293 00:16:01,280 --> 00:16:07,520 Speaker 4: a T shirt, you can get jumping cables, colognus. I'm 294 00:16:07,560 --> 00:16:13,720 Speaker 4: not exaggerating, Luke play. I called you Luke, Scott. The 295 00:16:13,800 --> 00:16:16,200 Speaker 4: fact that I called you Luke is hilarious. But Scott, 296 00:16:17,280 --> 00:16:20,360 Speaker 4: if if I send you a picture it sends you 297 00:16:20,400 --> 00:16:22,520 Speaker 4: a video of the inside of the corner store, you 298 00:16:22,640 --> 00:16:25,400 Speaker 4: will fall out on the floor laughing. You were like, 299 00:16:25,640 --> 00:16:29,120 Speaker 4: why is a bong in a corner store? Why do 300 00:16:29,160 --> 00:16:33,080 Speaker 4: you have T shirts? What is this? Like? You can 301 00:16:33,120 --> 00:16:35,920 Speaker 4: get like the tune up in a bottle for your car, 302 00:16:36,520 --> 00:16:38,880 Speaker 4: like anything is in our corner store. 303 00:16:38,920 --> 00:16:40,240 Speaker 3: So it's like a culture. 304 00:16:40,680 --> 00:16:44,600 Speaker 4: You know. That's why in my book I did corner 305 00:16:44,640 --> 00:16:47,680 Speaker 4: Store classics, because like everybody loves. 306 00:16:47,440 --> 00:16:49,320 Speaker 3: The corner store in the wall, and you go there 307 00:16:49,360 --> 00:16:50,320 Speaker 3: and you get to know the people. 308 00:16:50,320 --> 00:16:52,600 Speaker 4: You get to know the panhandlers that's outside asking you 309 00:16:52,640 --> 00:16:57,360 Speaker 4: for a dollar. You know, there's nothing about them. It's like, 310 00:16:57,400 --> 00:16:58,280 Speaker 4: I ain't got us today. 311 00:16:58,640 --> 00:17:01,120 Speaker 3: I ain't got us today. I got it tomorrow. Give 312 00:17:01,160 --> 00:17:04,240 Speaker 3: me tomorrow. Like that's how cool you become with the 313 00:17:04,440 --> 00:17:09,760 Speaker 3: people outside the store, you know. So it's it's that 314 00:17:09,800 --> 00:17:10,480 Speaker 3: feel here. 315 00:17:12,400 --> 00:17:15,879 Speaker 2: Another Gilmour question. You can throw a dinner party with 316 00:17:16,000 --> 00:17:20,280 Speaker 2: any three Gilmore Girls characters. Who's coming and what are 317 00:17:20,320 --> 00:17:23,360 Speaker 2: you serving? Who you're inviting to that you know who. 318 00:17:24,040 --> 00:17:27,520 Speaker 4: The little the little girl who used to bully and 319 00:17:27,520 --> 00:17:29,159 Speaker 4: annoy Rory the most. 320 00:17:29,840 --> 00:17:32,840 Speaker 3: Paris Paris, Rory. 321 00:17:32,520 --> 00:17:36,160 Speaker 4: And Laura I one I would like to I would 322 00:17:36,200 --> 00:17:38,920 Speaker 4: like to get down to the bottom of I would 323 00:17:38,920 --> 00:17:43,639 Speaker 4: like to unpack Paris to see, honey. 324 00:17:43,400 --> 00:17:46,399 Speaker 3: What happened with you? Why are you like this? You 325 00:17:46,400 --> 00:17:48,159 Speaker 3: know those type of people. 326 00:17:48,200 --> 00:17:52,440 Speaker 4: I really as a person who helps and motivates people, 327 00:17:52,480 --> 00:17:55,160 Speaker 4: I would like to figure out Paris right. 328 00:17:55,359 --> 00:17:57,560 Speaker 3: And I would just like to observe. 329 00:17:58,800 --> 00:18:00,639 Speaker 4: I would like to observe and to talk about the 330 00:18:00,680 --> 00:18:04,560 Speaker 4: connection that mother and daughter connection that they have in general, 331 00:18:04,680 --> 00:18:07,600 Speaker 4: because I have the same thing with my daughter. In fact, 332 00:18:07,840 --> 00:18:09,960 Speaker 4: when the show released was right after I had my 333 00:18:10,040 --> 00:18:10,960 Speaker 4: baby at sixteen. 334 00:18:11,680 --> 00:18:13,800 Speaker 2: Really, my oldest. 335 00:18:13,520 --> 00:18:16,720 Speaker 4: Daughter is is she just turned twenty six? 336 00:18:17,040 --> 00:18:18,119 Speaker 2: Are you kidding me? 337 00:18:18,640 --> 00:18:19,280 Speaker 3: Yeah? 338 00:18:19,320 --> 00:18:21,560 Speaker 2: So you had her in two thousand, you had her 339 00:18:21,560 --> 00:18:24,200 Speaker 2: in ninety nine or two nine and the show came on. 340 00:18:24,359 --> 00:18:25,800 Speaker 2: Did you discover the show back then? 341 00:18:26,080 --> 00:18:26,359 Speaker 3: Yep. 342 00:18:26,920 --> 00:18:29,680 Speaker 4: I saw it and I looked at it and I thought, 343 00:18:30,040 --> 00:18:32,840 Speaker 4: you got to realize, Scott, my whole life was rocked. 344 00:18:33,080 --> 00:18:35,440 Speaker 4: That summer was the summer I got my first job. 345 00:18:35,520 --> 00:18:38,160 Speaker 4: It was also the summer I got pregnant at fIF 346 00:18:38,520 --> 00:18:40,919 Speaker 4: My sweet sixteen birthday was in Planned Parenthood. 347 00:18:41,240 --> 00:18:44,960 Speaker 2: Your laure Lie Man New Orleans, laure. 348 00:18:44,760 --> 00:18:47,080 Speaker 3: Lie, It's unreal when I saw it. 349 00:18:47,160 --> 00:18:50,639 Speaker 4: I remember seeing it after I had her and thinking, 350 00:18:50,800 --> 00:18:51,680 Speaker 4: I wonder if. 351 00:18:51,480 --> 00:18:53,840 Speaker 3: That's how it will be like. 352 00:18:54,200 --> 00:18:56,760 Speaker 4: But I was still sixteen, and I wasn't a regular 353 00:18:56,920 --> 00:18:57,720 Speaker 4: sixteen year old. 354 00:18:57,800 --> 00:18:58,880 Speaker 3: I was very reflective. 355 00:18:59,560 --> 00:19:03,000 Speaker 4: That dramatically changed my life because I saw the know 356 00:19:03,160 --> 00:19:06,080 Speaker 4: it all was knocked out of me, right, So I 357 00:19:06,960 --> 00:19:10,160 Speaker 4: saw that my choice changed everyone's life. My mama dropped 358 00:19:10,200 --> 00:19:14,280 Speaker 4: out of college, My sisters helped, like you know, my 359 00:19:14,440 --> 00:19:17,639 Speaker 4: daddy went off shore. We're double time, like I saw. 360 00:19:18,359 --> 00:19:20,840 Speaker 4: I just realized, Oh I thought I was just a 361 00:19:20,920 --> 00:19:25,359 Speaker 4: nothing kid. But my nothing self made a huge choice 362 00:19:25,400 --> 00:19:29,199 Speaker 4: that affected everybody's life. So maybe I'm not nothing. I 363 00:19:29,240 --> 00:19:31,720 Speaker 4: need to pay attention that I may be something. 364 00:19:33,160 --> 00:19:34,560 Speaker 2: You see fascinating? 365 00:19:34,840 --> 00:19:38,440 Speaker 4: Yeah, yeah, yeah, so that was so it was crazy. 366 00:19:38,520 --> 00:19:42,159 Speaker 4: Even when this interview came about, I looked at it 367 00:19:42,200 --> 00:19:48,679 Speaker 4: and I thought, not, isn't that interesting, isn't that interesting? 368 00:19:48,960 --> 00:19:50,520 Speaker 3: But yeah, I was sixteen. 369 00:19:51,680 --> 00:19:54,720 Speaker 4: I was sixteen, and I was a parent, and it 370 00:19:54,840 --> 00:19:58,560 Speaker 4: wasn't that funny stuff where kids still going to football games. No, 371 00:19:58,800 --> 00:20:02,800 Speaker 4: I was at work, my mama did, my parents didn't play. 372 00:20:02,920 --> 00:20:04,440 Speaker 2: Yeah, right, right right? 373 00:20:04,560 --> 00:20:05,160 Speaker 3: Uh huh. 374 00:20:05,200 --> 00:20:09,679 Speaker 2: So that's when I mean, so at sixteen, you already 375 00:20:09,680 --> 00:20:14,959 Speaker 2: had a year in with the corner store cooking, and 376 00:20:15,000 --> 00:20:17,960 Speaker 2: so the cooking continued. It just continued. 377 00:20:18,000 --> 00:20:23,240 Speaker 4: And no, it didn't because my dad quit for me 378 00:20:23,520 --> 00:20:26,640 Speaker 4: because the person I got pregnant for what was there. 379 00:20:27,160 --> 00:20:29,440 Speaker 3: I met there. So that's how that happened. 380 00:20:29,560 --> 00:20:32,719 Speaker 4: And then I started working at a grocery store, and 381 00:20:32,760 --> 00:20:37,560 Speaker 4: the cooking continued slightly because I would be bagging or 382 00:20:37,600 --> 00:20:41,400 Speaker 4: doing things and I would eat these frozen dinners, Michellini dinners, 383 00:20:42,080 --> 00:20:46,840 Speaker 4: or the banquets. I love guilty pleasure, love the cheap 384 00:20:47,520 --> 00:20:50,439 Speaker 4: banquet dinners, like the Salisbury steaks. 385 00:20:50,680 --> 00:20:51,920 Speaker 3: Man throw a little Tony's on. 386 00:20:51,880 --> 00:20:53,800 Speaker 4: Top of that, you know what I mean, Like it's 387 00:20:53,800 --> 00:20:55,679 Speaker 4: just a little season to kick it off, you know. 388 00:20:55,840 --> 00:20:58,320 Speaker 4: So I would eat that, and what I would do 389 00:20:58,520 --> 00:21:01,680 Speaker 4: is I would taste the meal and go home and 390 00:21:01,720 --> 00:21:03,680 Speaker 4: mimick it because I can cook my taste. I taught 391 00:21:03,680 --> 00:21:06,080 Speaker 4: myself how to cook when I was a kid. Interesting, 392 00:21:06,520 --> 00:21:10,280 Speaker 4: both my parents can burn scott like they can cook, 393 00:21:10,920 --> 00:21:14,240 Speaker 4: you know, so it was natural, but the cooking. 394 00:21:14,840 --> 00:21:16,719 Speaker 3: My mama wanted me to go to culinary school. 395 00:21:17,560 --> 00:21:20,080 Speaker 4: I went, and I dropped out, and then I started 396 00:21:20,440 --> 00:21:23,280 Speaker 4: doing acting in theater and poetry and stuff like that, 397 00:21:23,320 --> 00:21:25,879 Speaker 4: and I got deep abstract art that world. 398 00:21:26,359 --> 00:21:28,640 Speaker 3: And then it wasn't. 399 00:21:28,480 --> 00:21:31,640 Speaker 4: Until I was like it took me how many years 400 00:21:31,640 --> 00:21:34,880 Speaker 4: to finish culinary school, like twelve a two year program, 401 00:21:35,040 --> 00:21:37,240 Speaker 4: because I would drop in and out because I was like, I. 402 00:21:37,200 --> 00:21:38,359 Speaker 3: Don't want to be in a kitchen. 403 00:21:38,359 --> 00:21:41,679 Speaker 4: I want to be on stage, right, And I didn't 404 00:21:41,720 --> 00:21:45,399 Speaker 4: know that food was going to be the vehicle to 405 00:21:45,480 --> 00:21:47,840 Speaker 4: me getting on television, which was very interesting. 406 00:21:47,920 --> 00:21:49,959 Speaker 3: So I just surrendered. 407 00:21:50,680 --> 00:21:55,840 Speaker 2: That is fascinating, absolutely fast. So you could just you know, 408 00:21:55,960 --> 00:22:00,280 Speaker 2: like a great athlete or a very gifted athlete youth 409 00:22:00,359 --> 00:22:05,439 Speaker 2: can see a picture of somebody performing, like you know, 410 00:22:05,520 --> 00:22:08,280 Speaker 2: hitting a home run, and they can just mimic that. 411 00:22:08,920 --> 00:22:11,480 Speaker 3: Yep, it's tastes it's like well, and you could. 412 00:22:11,320 --> 00:22:13,560 Speaker 2: Do that with food. You could do that with recipes 413 00:22:13,920 --> 00:22:16,760 Speaker 2: or if you tasted something you knew how to recreate 414 00:22:16,800 --> 00:22:17,760 Speaker 2: it somehow, yep. 415 00:22:17,880 --> 00:22:22,280 Speaker 4: Or anything artistically that I can taste or process clearly 416 00:22:22,480 --> 00:22:25,080 Speaker 4: in my mind, I can undo it and do it. 417 00:22:26,119 --> 00:22:29,040 Speaker 4: I think that's honestly connected to me having synesthesia. 418 00:22:29,200 --> 00:22:33,040 Speaker 3: I could see sound, so okay, my paint is it? 419 00:22:33,240 --> 00:22:40,000 Speaker 4: My artwork is incredibly abstract, right, But like even my 420 00:22:40,359 --> 00:22:42,359 Speaker 4: for instance, I could do that with food. But I 421 00:22:42,440 --> 00:22:46,199 Speaker 4: was getting my fingers tattooed, and you know, anyone who 422 00:22:46,280 --> 00:22:48,320 Speaker 4: gets tattoos know that this is the hardest part of 423 00:22:48,320 --> 00:22:50,480 Speaker 4: the tattoo to get the ink to the stick. So 424 00:22:50,560 --> 00:22:52,520 Speaker 4: I was watching the tattoo artist touch it up for 425 00:22:52,600 --> 00:22:55,199 Speaker 4: like the third time, and I looked at him and 426 00:22:55,240 --> 00:22:58,280 Speaker 4: I said, I bet if he rocked back and went forward. 427 00:22:59,480 --> 00:23:01,480 Speaker 4: I bet if he rock back and went forward, it 428 00:23:01,520 --> 00:23:03,800 Speaker 4: would stick. And I didn't want to tell them what 429 00:23:03,880 --> 00:23:06,920 Speaker 4: to do because I'm sensitive around artists. So I did 430 00:23:06,960 --> 00:23:08,280 Speaker 4: what most lunatics would do. 431 00:23:08,400 --> 00:23:08,840 Speaker 3: I bought a. 432 00:23:08,840 --> 00:23:14,800 Speaker 4: Tattoo gun and I tattooed my own fingers and it stuck. 433 00:23:15,320 --> 00:23:17,240 Speaker 2: Look at that. You got it done. 434 00:23:17,600 --> 00:23:21,760 Speaker 5: He saw it, and he said, man, you are crazy, 435 00:23:21,840 --> 00:23:26,199 Speaker 5: maybe crazy talented crazy talented right, like anything, you just 436 00:23:26,240 --> 00:23:27,840 Speaker 5: do it, just pick it up to it yourself. 437 00:23:30,040 --> 00:23:30,240 Speaker 2: Do it. 438 00:23:30,280 --> 00:23:33,119 Speaker 4: In my mind, if I could see it, or if 439 00:23:33,119 --> 00:23:37,640 Speaker 4: I could smell it and think long enough, I can taste, Oh, 440 00:23:37,720 --> 00:23:43,120 Speaker 4: this needs something earthy, like uh stage, you know, sage 441 00:23:43,240 --> 00:23:46,960 Speaker 4: gets the gaming, or if you don't, if someone doesn't listening, 442 00:23:47,000 --> 00:23:49,840 Speaker 4: doesn't understand the idea of a game. He taste it 443 00:23:49,880 --> 00:23:52,280 Speaker 4: tastes like sometimes meat can taste like it's been running 444 00:23:52,320 --> 00:24:02,560 Speaker 4: around for a while. That's exactly what it like like 445 00:24:02,560 --> 00:24:06,800 Speaker 4: if we're running around for all while, you know, so well, 446 00:24:06,920 --> 00:24:09,440 Speaker 4: get that out. You know you can find like a 447 00:24:09,560 --> 00:24:12,600 Speaker 4: poultry blend. But like say you knock some of that 448 00:24:12,680 --> 00:24:16,680 Speaker 4: running around tastes out, you know, so something earthy. 449 00:24:17,000 --> 00:24:17,239 Speaker 3: You know. 450 00:24:17,960 --> 00:24:22,080 Speaker 2: That's the line of the day, right there. I love that. That. 451 00:24:22,720 --> 00:24:28,520 Speaker 2: Oh god, it's so good now. 452 00:24:28,600 --> 00:24:31,040 Speaker 4: Watch when you eat something that is a season well, 453 00:24:31,160 --> 00:24:33,760 Speaker 4: you're gonna think, man, this really tastes like it's been. 454 00:24:33,680 --> 00:24:35,280 Speaker 3: Running around for a while. 455 00:24:38,600 --> 00:24:41,000 Speaker 4: You know that smell kids have when they come inside 456 00:24:41,040 --> 00:24:42,120 Speaker 4: from playing outside. 457 00:24:43,359 --> 00:24:45,080 Speaker 3: It's that tastes. 458 00:24:44,640 --> 00:24:47,080 Speaker 4: Like if you have somebody like one time my daddy 459 00:24:47,560 --> 00:24:51,760 Speaker 4: was being queaz Sometimes it was brown and ground meat 460 00:24:51,800 --> 00:24:54,760 Speaker 4: without seasoning it, and everybody walked in the house mad 461 00:24:54,840 --> 00:24:58,320 Speaker 4: that Sunday, like, who did that? 462 00:25:00,119 --> 00:25:01,760 Speaker 3: You're not season that first, daddy. 463 00:25:02,040 --> 00:25:06,520 Speaker 2: This is somebody who isn't gifted. Oh that's so funny. 464 00:25:14,200 --> 00:25:16,200 Speaker 2: All right, here we go. If you were to come 465 00:25:16,200 --> 00:25:20,600 Speaker 2: into Luke's Diner, what would you order and where would 466 00:25:20,640 --> 00:25:20,960 Speaker 2: you sit? 467 00:25:21,800 --> 00:25:25,760 Speaker 3: Country christ Stake and I would sit at the bar. 468 00:25:26,840 --> 00:25:30,120 Speaker 2: Yes, hands down, Yes, make that connection. 469 00:25:30,760 --> 00:25:33,439 Speaker 4: Yeah yeah, yeah, that's what the best conversations happened and 470 00:25:33,480 --> 00:25:36,800 Speaker 4: the funniest stuff happened. I love being witty with the 471 00:25:36,840 --> 00:25:38,399 Speaker 4: person behind the counter. 472 00:25:38,920 --> 00:25:39,600 Speaker 3: It's Hilary's. 473 00:25:39,640 --> 00:25:41,880 Speaker 4: You see the craziest stuff when people come up to order, 474 00:25:42,119 --> 00:25:44,960 Speaker 4: or people just pop off and say ridiculous things. 475 00:25:45,680 --> 00:25:49,320 Speaker 3: You can kind of have comebacks, like you know New Orleans. 476 00:25:48,880 --> 00:25:51,600 Speaker 4: Like you can kind of porch talk at the bar, right, 477 00:25:51,640 --> 00:25:53,000 Speaker 4: And that's what we do in Nu Orleans. 478 00:25:53,000 --> 00:25:56,320 Speaker 3: Were quick with like one line of ans like right 479 00:25:56,560 --> 00:25:57,880 Speaker 3: right right, people. 480 00:25:57,800 --> 00:26:00,360 Speaker 4: Like you almost talk into strangers like you know, I'm 481 00:26:00,359 --> 00:26:02,200 Speaker 4: well enough, you know, mm hmm. 482 00:26:03,000 --> 00:26:04,679 Speaker 3: So that's what I like about the bar. I'm a 483 00:26:04,720 --> 00:26:05,600 Speaker 3: bar kind of girl. 484 00:26:05,920 --> 00:26:09,080 Speaker 2: Cooking for Culture is the book. You have other books, right, 485 00:26:09,160 --> 00:26:10,400 Speaker 2: You have more than one. 486 00:26:10,640 --> 00:26:13,760 Speaker 4: I have one other that I released first, cook like 487 00:26:13,800 --> 00:26:17,800 Speaker 4: a New Orleanian. Cooking for the Culture is the very 488 00:26:17,840 --> 00:26:20,719 Speaker 4: first book that I did where I got signed by 489 00:26:21,040 --> 00:26:24,560 Speaker 4: a actual like it was like a publishing company, w W. Norton. 490 00:26:26,359 --> 00:26:30,439 Speaker 4: So that's my latest one that I'm working on another 491 00:26:30,480 --> 00:26:33,560 Speaker 4: one right now that'll be released next year, okay, and 492 00:26:33,600 --> 00:26:36,359 Speaker 4: it has a lot of a lot of heavy hitters 493 00:26:36,359 --> 00:26:41,159 Speaker 4: in it too. I really like doing cookbooks because I 494 00:26:41,240 --> 00:26:44,959 Speaker 4: really like people to feel like they can provide for themselves. 495 00:26:45,320 --> 00:26:47,879 Speaker 3: You know, food is like fight or flight. 496 00:26:48,160 --> 00:26:51,199 Speaker 4: You need food to live, you know, you need fight 497 00:26:51,280 --> 00:26:53,480 Speaker 4: or flight to survive the terrains of this land. So 498 00:26:54,440 --> 00:26:57,240 Speaker 4: if I can take some of the edge off and 499 00:26:58,040 --> 00:27:02,119 Speaker 4: give you simple steps with clear instructions, you know, I 500 00:27:02,160 --> 00:27:05,520 Speaker 4: think everyone can cook. You know, I really believe that 501 00:27:05,560 --> 00:27:07,720 Speaker 4: everyone can cook. I just think that a lot of 502 00:27:07,800 --> 00:27:10,560 Speaker 4: us have encountered and grew up with food bullies, you 503 00:27:10,600 --> 00:27:15,960 Speaker 4: know that do a lot of unnecessary critiquing. Oh yeah, 504 00:27:16,000 --> 00:27:17,720 Speaker 4: I think in hiding recipes. 505 00:27:18,800 --> 00:27:20,640 Speaker 3: You know, that's another thing. 506 00:27:20,680 --> 00:27:23,199 Speaker 4: People will hide that macaroni and cheese recipe like they 507 00:27:23,280 --> 00:27:23,960 Speaker 4: gonna cook it in the. 508 00:27:23,960 --> 00:27:30,240 Speaker 3: Afterlife, right, you know. So it's it's crazy. I like 509 00:27:30,359 --> 00:27:33,080 Speaker 3: this spill of beans with food no pun intended. 510 00:27:33,280 --> 00:27:37,080 Speaker 2: All right, So everybody listen, go get Toya's book, Cooking 511 00:27:37,119 --> 00:27:40,720 Speaker 2: for the Culture. More books to come. Pleasure talking to you, 512 00:27:40,840 --> 00:27:45,879 Speaker 2: please come back. It was a blast getting to know 513 00:27:45,920 --> 00:27:48,960 Speaker 2: you a little bit and how you do what you do. 514 00:27:51,280 --> 00:27:53,679 Speaker 2: And I just want to thank the greatest fans on 515 00:27:53,720 --> 00:27:56,320 Speaker 2: the planet for downloading. Keep the cards and letters coming. 516 00:27:56,480 --> 00:27:58,920 Speaker 2: We need you, We love you. You know that. And 517 00:27:59,160 --> 00:28:01,479 Speaker 2: where you lead, well we will follow. Stay safe, everyone, 518 00:28:06,520 --> 00:28:32,080 Speaker 2: follow us, hey, everybody, and don't forget Follow us on 519 00:28:32,160 --> 00:28:36,560 Speaker 2: Instagram at I Am all In podcast and email us 520 00:28:36,600 --> 00:28:48,600 Speaker 2: at Gilmore at iHeartRadio dot com.