WEBVTT - Luke’s Diner: The Louisiana Lorelai 0:00:00.720 --> 0:00:20.120 I Am all in Again, Luke Steiner with Scott Patterson, 0:00:20.360 --> 0:00:22.599 an iHeartRadio podcast. 0:00:22.640 --> 0:00:27.920 Everybody Scott Patterson, Iamle and podcast Modeline productions iHeart Media, iHeartRadio, 0:00:28.160 --> 0:00:33.040 iHeart Podcast another edition of Luke Steiner of a very 0:00:33.080 --> 0:00:37.600 special Guest with Me. Toya Body is a master master 0:00:38.320 --> 0:00:41.880 of her craft. She specializes in putting a twist on 0:00:42.000 --> 0:00:45.240 New Orleans style dishes and cooks with a southern flare. 0:00:45.320 --> 0:00:48.600 Native of New Orleans, she started honoring her culinary skills 0:00:48.640 --> 0:00:50.800 at a very very young age and used her talent 0:00:50.920 --> 0:00:54.400 to kickstart a very successful career as a culinary authority 0:00:54.440 --> 0:00:58.600 on Cajun and Creole cuisine. She enjoys bringing creativity to 0:00:58.760 --> 0:01:01.760 the kitchen and teaching people how to take a piece 0:01:01.840 --> 0:01:05.560 of New Orleans back home with them. Welcome, Toya, how 0:01:05.640 --> 0:01:07.000 you doing? Pleasure to have you? 0:01:07.400 --> 0:01:08.520 Thank you for having me. 0:01:09.400 --> 0:01:11.880 When did you first realize food was going to be 0:01:11.959 --> 0:01:15.920 your love language? Where was there a dish that started 0:01:16.000 --> 0:01:16.800 it all? 0:01:16.920 --> 0:01:22.520 Well? I think I realized late, but when my body 0:01:22.560 --> 0:01:26.280 and just spirit reacted to it that food was going 0:01:26.360 --> 0:01:28.199 to be my solution and way of being. 0:01:29.680 --> 0:01:31.199 When I used to I had. 0:01:31.120 --> 0:01:33.600 A bad summer school habit, so I used to go 0:01:33.600 --> 0:01:36.960 to summer school from six to twelfth grade. For every 0:01:36.959 --> 0:01:38.840 time math hit, I was just like, I'll catch it 0:01:38.880 --> 0:01:39.679 in summer school and. 0:01:39.640 --> 0:01:41.280 Do the homework and get a deep you know. 0:01:41.400 --> 0:01:43.800 Mom used to call it doing fine grades these and f's. 0:01:44.040 --> 0:01:47.360 So in order to pay for summer school, I needed 0:01:47.400 --> 0:01:49.280 to get a job, because she was like, I'm not 0:01:49.400 --> 0:01:53.440 paying again. So at fifteen, I made two plates of 0:01:53.520 --> 0:01:55.520 food and I walked down the street to the corner 0:01:55.520 --> 0:01:58.680 stores and I asked the people, would you hire me? 0:01:59.280 --> 0:02:02.080 And one place said no, and the other place said yes. 0:02:02.440 --> 0:02:05.440 And I was fifteen cooking at a corner store for 0:02:05.440 --> 0:02:08.320 a neighborhood in New Orleans. Corner stores are like a 0:02:08.360 --> 0:02:13.000 big thing, like it's catering style food. I was doing 0:02:13.120 --> 0:02:17.720 at like fifteen, So I would say that was the 0:02:17.760 --> 0:02:21.079 beginning of me knowing it was a solution. And at 0:02:21.160 --> 0:02:25.600 nine I started cooking, and that's when food became my friend. 0:02:25.800 --> 0:02:29.880 A cooking prodigy, if you will, by the time you 0:02:29.880 --> 0:02:32.480 were fifteen, you had all the skills, not all, but 0:02:32.520 --> 0:02:34.000 a lot a good bit. 0:02:34.120 --> 0:02:36.840 I didn't even know that if I wrote my book. 0:02:36.880 --> 0:02:39.000 When I was writing the part, I was like, wait, 0:02:39.639 --> 0:02:43.320 I was fifteen, doing that. 0:02:44.320 --> 0:02:47.840 So in New Orleans is in every part of your cooking. 0:02:47.880 --> 0:02:51.240 What does it mean to cook like you're from New Orleans? 0:02:51.560 --> 0:02:52.440 Beyond just the. 0:02:52.960 --> 0:02:57.720 Ingredients, it's almost the meals we cook in New Orleans 0:02:57.760 --> 0:02:59.880 and how we do things in New Orleans is kind 0:02:59.919 --> 0:03:03.320 of like experiencing our food from an actual local. 0:03:03.720 --> 0:03:06.079 It's like getting a hug on a plate, you know 0:03:06.120 --> 0:03:06.680 what I'm saying. 0:03:06.760 --> 0:03:10.040 Like, it's not it's not just something you eat, it's 0:03:10.120 --> 0:03:13.040 just something you kind of live out almost you experience 0:03:13.120 --> 0:03:15.960 when it comes to food. It's it's therapy, but it 0:03:16.000 --> 0:03:18.800 goes back towards history of how we all ended up 0:03:18.800 --> 0:03:19.720 in New Orleans, you know. 0:03:19.720 --> 0:03:20.160 What I mean. 0:03:20.240 --> 0:03:25.000 So, like food was the highlight you know for many people, 0:03:25.160 --> 0:03:27.760 especially people who were in poverty, who grew up a 0:03:27.840 --> 0:03:31.720 certain way, food was their luxury. Like if you know, 0:03:31.919 --> 0:03:35.840 some people are like, no, this expensive lamp is the thing. No, 0:03:36.400 --> 0:03:39.680 your mama making stuff peppers with actual like lunk crab 0:03:39.760 --> 0:03:43.880 meat outside of a holiday, that's all, you know, Like 0:03:46.880 --> 0:03:50.320 you know, that's that's when you know, like you broke 0:03:50.440 --> 0:03:55.840 up back with this one, you know. So it's it's 0:03:55.920 --> 0:03:59.320 it's it's getting that love and that and that feeling 0:03:59.400 --> 0:04:01.760 that vibe that we have in our food. That's why 0:04:01.800 --> 0:04:04.520 everything tastes different here right right? 0:04:04.960 --> 0:04:08.280 Is there? Is there? Is there a well wait a minute, 0:04:08.280 --> 0:04:12.240 you have a cookbook. Yeah, I mean cooking for the culture. 0:04:12.880 --> 0:04:16.760 That's what it's called. What's one recipe from your book 0:04:16.800 --> 0:04:18.800 that that you think everyone should try? 0:04:20.080 --> 0:04:22.200 Ah? Can I steal too? 0:04:23.080 --> 0:04:23.479 Yeah? 0:04:23.920 --> 0:04:24.280 Okay? 0:04:24.440 --> 0:04:27.200 One? And I have to pay homage because one with 0:04:27.240 --> 0:04:29.760 the gumbo because of the history. You know, it's not 0:04:30.640 --> 0:04:33.440 you know, I someone would think it was cliche. Why 0:04:33.600 --> 0:04:38.040 I love teaching gumbo to people, But it's really the history. 0:04:38.080 --> 0:04:40.159 When you find out it's a I feel like it's 0:04:40.160 --> 0:04:42.440 a lot like my life. I was a rags to 0:04:42.560 --> 0:04:47.040 riches person, so the gumbo is a rags to riches meal. Like. 0:04:47.080 --> 0:04:48.719 It started out on the tables of the poor and 0:04:48.720 --> 0:04:49.880 made its way to the tables of. 0:04:49.880 --> 0:04:51.039 The wealthy, you know. 0:04:51.240 --> 0:04:55.040 So it derived from scraps and it became this thing 0:04:55.080 --> 0:04:57.760 that people travel from all over the world to taste 0:04:57.800 --> 0:05:00.679 a real bowl of gumbo, no matter whether had gumbo. 0:05:00.960 --> 0:05:02.880 They're like, man, I want to go to New Orleans 0:05:02.880 --> 0:05:04.680 and get a bull of gumbo, and I want to 0:05:04.680 --> 0:05:08.680 get something Yay's like for real you know, you know, 0:05:08.800 --> 0:05:11.279 I would say the gumbo because of the history and 0:05:12.080 --> 0:05:16.080 you know, ancestors kind of thing. But if I said 0:05:16.279 --> 0:05:19.400 for survival for all people, I would say the Friday 0:05:19.400 --> 0:05:24.760 eggs and rice. It's so simple, Scott. It's like what 0:05:24.839 --> 0:05:27.600 you would call like what we call like because like 0:05:27.600 --> 0:05:29.280 one of the locals who saw me at my book 0:05:29.320 --> 0:05:32.200 released a couple of years ago, was like, girl, I 0:05:32.240 --> 0:05:34.320 can't believe you put fried eggs and rice in a 0:05:34.360 --> 0:05:38.280 cookbook like that, like worldwide, like because it's like a 0:05:38.320 --> 0:05:39.240 hood classic. 0:05:39.480 --> 0:05:40.400 It's something you do. 0:05:40.720 --> 0:05:43.400 You know, when you hungover, you don't have much money, 0:05:43.400 --> 0:05:45.400 you got rice, you got ags, you got butter, salt 0:05:45.440 --> 0:05:45.880 and pepper. 0:05:46.240 --> 0:05:50.760 Good, you know. So and my kids, it doesn't matter 0:05:50.800 --> 0:05:52.799 what I make them. I'm Scott. 0:05:53.320 --> 0:05:56.960 Them jokers will eat fried egg and rice over anything. 0:05:57.560 --> 0:06:01.560 You would think. It's like a luxury meal to them. 0:06:01.600 --> 0:06:04.520 So those are the two things. Affectionately, I would say, 0:06:04.520 --> 0:06:06.560 I would want you to try it first from the cookbook. 0:06:06.720 --> 0:06:09.160 Is there a certain kind of rice that's the most popular? 0:06:09.680 --> 0:06:12.640 No, just regular like Uncle Well in New Orleans we 0:06:12.720 --> 0:06:15.400 use a lot of Uncle bends, like parble old rice, 0:06:15.960 --> 0:06:19.120 So it's a little farmer it's not as soft, you know, 0:06:20.320 --> 0:06:22.280 so like that rice, as long as it's ice cold, 0:06:22.279 --> 0:06:24.040 you throw it in a pan like that and cook it. 0:06:24.120 --> 0:06:24.560 You good? 0:06:25.040 --> 0:06:27.159 Yeah, all right, I love it. I love it. I 0:06:27.200 --> 0:06:30.520 love it. Is there a classic New Orleans dish that 0:06:30.960 --> 0:06:34.000 you know that you think is misunderstood? 0:06:34.480 --> 0:06:37.640 I would think I would go back to gumbo. People 0:06:37.680 --> 0:06:41.760 handle it like it's a soup, or like it's a stew, 0:06:42.040 --> 0:06:42.839 or like it's. 0:06:42.680 --> 0:06:46.599 Something they they don't. 0:06:46.880 --> 0:06:50.120 I feel like a lot of times it's it's misunderstood 0:06:50.120 --> 0:06:55.040 in a way of tradition. You know, a lot of 0:06:55.120 --> 0:06:57.800 random stuff I've seen being put in the gumbo and 0:06:57.800 --> 0:07:00.960 they're calling it a New Orleans gumbo. New Orleans food 0:07:01.200 --> 0:07:04.400 is one of the most pirated food scenes that I've 0:07:04.400 --> 0:07:08.600 ever seen. When I say pirate, like are like pirate. 0:07:10.160 --> 0:07:13.960 It's everyone claims it. Everyone does weird things and says 0:07:14.040 --> 0:07:17.440 that's a New Orleans gumbo. You know in New Orleans, 0:07:17.480 --> 0:07:19.920 you know they you know, people joke in other parts 0:07:19.960 --> 0:07:22.640 of Louisiana. They joke like we think we're a state 0:07:23.000 --> 0:07:26.800 of our own, but it's like, hey, our way is 0:07:26.960 --> 0:07:30.240 like living on Mars in comparison to New Orleans. You know, 0:07:30.320 --> 0:07:34.360 it's a whole new thing. It's different. Also historically, it's 0:07:34.400 --> 0:07:39.520 different settlers, so the food styles are different. So in 0:07:39.600 --> 0:07:43.040 New Orleans we have a specific way we do gumbo, 0:07:43.600 --> 0:07:47.520 you know, and I think it's misunderstood and changed way 0:07:47.560 --> 0:07:51.280 too much. I've even seen snow crab legs being put 0:07:51.360 --> 0:07:57.800 in gumbo like carrots, all kind of foolishness. Spot it's games, 0:07:58.160 --> 0:07:59.640 like motel games. 0:08:00.160 --> 0:08:02.000 It shouldn't happen, right. 0:08:02.760 --> 0:08:06.240 So you've you've been on many many cooking shows up 0:08:07.000 --> 0:08:10.720 what surprised you the most about being behind the scenes 0:08:10.760 --> 0:08:11.880 of one of those shows? 0:08:12.160 --> 0:08:13.920 What surprised me most. 0:08:14.280 --> 0:08:17.040 Was it the speed with which you had to prepare 0:08:18.080 --> 0:08:19.240 those dishes. 0:08:19.480 --> 0:08:24.200 How big the kitchens actually are because the shots, you know. 0:08:24.360 --> 0:08:27.240 And before this, I've been on sets because I started 0:08:27.280 --> 0:08:30.080 out in the art world doing poetry and acting, so 0:08:30.600 --> 0:08:32.800 cooking becoming a chef was something. 0:08:32.559 --> 0:08:35.520 That the universe forced on me, you know. 0:08:36.800 --> 0:08:40.360 But when it comes down to it, I didn't understand 0:08:40.520 --> 0:08:44.880 how much and how big the kitchens were. I remember 0:08:44.920 --> 0:08:48.200 on a full Network Star they had a scene where 0:08:48.720 --> 0:08:51.480 this guy, he made the other chef, maybe he was 0:08:51.520 --> 0:08:55.120 about six three sixty four and I'm five to one, right, 0:08:55.200 --> 0:08:58.040 So you can imagine what's going on. He's running with 0:08:58.120 --> 0:09:02.520 a sheet pan and I running the opposite way. I'm 0:09:02.600 --> 0:09:04.920 running right, I mean towards him, and I didn't pay 0:09:04.960 --> 0:09:07.439 attention to be to see each other. And he smacks 0:09:07.520 --> 0:09:10.120 me in the neck and the reason why I was running, 0:09:10.160 --> 0:09:11.640 and I got a scar and I was made a 0:09:11.679 --> 0:09:20.200 gift on Twitter uncomfortably enough, and I didn't realize how 0:09:20.760 --> 0:09:23.040 far that everything was away. So I had the full 0:09:23.120 --> 0:09:25.120 speed run in order to make the timeframe. 0:09:26.200 --> 0:09:29.520 So I hope you're okay. I hope you're okay. What's 0:09:29.559 --> 0:09:33.360 the most rewarding feedback that you ever received from a 0:09:33.440 --> 0:09:35.000 TV judge. 0:09:35.000 --> 0:09:38.160 That I was real that it felt like they really visited, 0:09:39.720 --> 0:09:45.040 like conversing with me even when the mice cut off, 0:09:45.720 --> 0:09:48.440 you know, which I feel like is the important time 0:09:48.520 --> 0:09:50.520 if you're doing anything on a set, when you're dealing 0:09:50.559 --> 0:09:52.920 with the people on set and stuff like that and 0:09:52.960 --> 0:09:57.240 other judges and stuff, those little moments really mean a 0:09:57.240 --> 0:10:00.439 lot that you could take away. And that was one 0:10:00.440 --> 0:10:04.199 of the things that them responding to me and telling 0:10:04.240 --> 0:10:08.000 me I felt like New Orleans to them, because it 0:10:08.120 --> 0:10:13.120 is hard work to remain yourself on television. You know 0:10:13.280 --> 0:10:18.040 when you're representing yourself to be authentic. It's hard work, 0:10:18.200 --> 0:10:22.160 especially when my colloquialism is in my vernacular, like all 0:10:22.200 --> 0:10:24.800 of that is kind of like this, you know, it's 0:10:25.360 --> 0:10:28.880 it's it it. You naturally want to bend and be 0:10:30.000 --> 0:10:34.760 hello today, I'm cooking this, and I'm cooking that, you know, 0:10:34.960 --> 0:10:38.080 and for me to randomly drop for yay, because that's 0:10:38.080 --> 0:10:44.080 how I speak in New Orleans, you know. So I 0:10:44.120 --> 0:10:46.439 think that was one of the things because I always 0:10:46.440 --> 0:10:50.120 felt like as an artist, my character was my currency. 0:10:51.400 --> 0:10:54.120 So that's the thing that's gonna get me a job. 0:10:54.559 --> 0:10:56.360 They got to They got many people who pretty and 0:10:56.400 --> 0:10:57.959 could stir a pot at the same time. 0:10:57.760 --> 0:10:59.959 And maybe city right, right right. 0:11:00.080 --> 0:11:03.440 I need my character to be consistent every show that 0:11:03.520 --> 0:11:07.600 I'm on, in every person that I meet, and having 0:11:07.640 --> 0:11:12.520 them treat me not just like a contestant, but look 0:11:12.559 --> 0:11:15.360 at me and think and tell me, you know, yeah, 0:11:15.400 --> 0:11:17.040 you're going somewhere mm. 0:11:16.880 --> 0:11:19.520 Hmm, your authentic self at all times. 0:11:19.679 --> 0:11:20.960 Yeah, man, you gotta be real. 0:11:21.280 --> 0:11:34.600 Yep. You've cooked on shows like Guys, Grocery Games and 0:11:34.679 --> 0:11:38.360 The Today Show. How's it? How is being a TV 0:11:38.480 --> 0:11:41.560 chef different from what the people picture when they think 0:11:41.600 --> 0:11:43.559 of a professional kitchen. 0:11:44.160 --> 0:11:48.920 Oh see, it's two different lines. I have friends who 0:11:48.960 --> 0:11:53.360 are actually like back of the house chefs, and they're like, tee, 0:11:53.400 --> 0:11:54.839 I could never do what you do. 0:11:55.240 --> 0:11:57.320 Like, I don't want to talk to people at all. 0:11:57.440 --> 0:11:58.280 I just want to cook. 0:11:58.400 --> 0:12:01.600 Right, It's a whole nother ballgame when cameras are swinging 0:12:01.640 --> 0:12:06.360 around you, you know, I think that's where my my 0:12:06.480 --> 0:12:09.560 thespian training came in to play worked out, and all 0:12:09.559 --> 0:12:12.200 of those things worked in you know, worked in my favor. 0:12:12.960 --> 0:12:16.120 But it's it's a lot different because you kind of 0:12:16.160 --> 0:12:19.960 have to know how to never show that the sky 0:12:20.080 --> 0:12:24.559 is falling. I've had times where the stove wouldn't work 0:12:25.080 --> 0:12:28.320 and I'm pretending to cook on live TV and even 0:12:28.400 --> 0:12:31.640 tasting as if Scott's stuff is done when it's not. 0:12:32.400 --> 0:12:35.319 So my thing is I don't believe in dropping a 0:12:35.400 --> 0:12:37.559 ball and showing sweat. I don't care how much. I 0:12:37.559 --> 0:12:39.200 don't care how it is in a room. You bet 0:12:39.280 --> 0:12:43.040 not drop drop a sweat, you know. So it's it's 0:12:43.080 --> 0:12:48.760 a lot tougher in a lot of like that, Like 0:12:49.120 --> 0:12:52.120 when you're cooking, it's almost like a breath hole when 0:12:52.160 --> 0:12:54.680 I'm doing things, even though I look effortless when I'm 0:12:54.679 --> 0:12:59.480 doing it. I don't eat or drink before filming because 0:12:59.480 --> 0:13:02.280 of those like my nerves can run so much no 0:13:02.360 --> 0:13:05.120 matter how many times I've done it, So it's a 0:13:05.160 --> 0:13:06.920 lot of bravery. 0:13:08.080 --> 0:13:08.320 You know. 0:13:08.480 --> 0:13:11.760 It's one thing to let people taste your food, that's 0:13:11.840 --> 0:13:16.560 easy to me. But to display show and deal with 0:13:16.600 --> 0:13:21.400 the candidness of different personalities on camera, that's a whole 0:13:21.520 --> 0:13:25.720 nother dance and ballgame. And honestly, the last time I 0:13:25.760 --> 0:13:29.000 went on the Today Show, when I did the Other 0:13:29.120 --> 0:13:33.840 Hour with Jenna, one of the sound people complimented me 0:13:34.000 --> 0:13:35.880 when they were taking my mic off, and she said, 0:13:35.920 --> 0:13:40.800 I really appreciate how you pay attention to timing, you know, 0:13:41.320 --> 0:13:44.520 timing and knowing that it doesn't matter if they're moving 0:13:44.559 --> 0:13:47.040 too slow. As the host, I need to speed this up. 0:13:47.200 --> 0:13:49.280 I need to walz down because I. 0:13:49.200 --> 0:13:52.199 See them signaling. I'm always looking and thinking and looking 0:13:52.240 --> 0:13:54.880 and thinking. So it's a whole nother dance. 0:13:55.200 --> 0:13:58.240 You know of a lane we just kind of made 0:13:58.320 --> 0:13:59.600 up as an entertainment show. 0:14:00.760 --> 0:14:04.480 Let's get into a little Gilmore universe here, Luke Steiner, 0:14:04.559 --> 0:14:07.440 I'm sure you're aware, is famous for simple food and 0:14:07.520 --> 0:14:12.760 grumpy service. Which I am the author. If Luke hired 0:14:12.800 --> 0:14:16.760 you for one day to revamp the menu, what are 0:14:16.800 --> 0:14:20.320 you adding and what's the first thing you're throwing out? 0:14:20.720 --> 0:14:25.640 Man, gotta add gumbo, first thing. 0:14:25.760 --> 0:14:30.280 I'm well, gumbo and grilled cheese. That's a public school 0:14:30.320 --> 0:14:31.560 staple in the wallings. 0:14:31.600 --> 0:14:34.320 We eat gumbo and grilled cheese at school in public 0:14:34.320 --> 0:14:35.080 school systems. 0:14:35.640 --> 0:14:37.480 Also my Salisbury steak. 0:14:38.600 --> 0:14:43.880 Ah, that Salisbury's steak cuts like cake, its song. And 0:14:43.920 --> 0:14:47.480 the garlic mashed potatoes like the I like fight off 0:14:47.800 --> 0:14:51.720 vampires with my garlic mashed potatoes. Like I'm put literally 0:14:51.720 --> 0:14:54.320 a fistful a bruised garlic in the water when the 0:14:54.360 --> 0:14:55.320 potatoes are boiling. 0:14:55.680 --> 0:14:58.880 Okay, I would definitely add that. 0:15:00.080 --> 0:15:02.600 M you chomp up the garlic when you throw it. 0:15:02.520 --> 0:15:04.640 In halfway half. 0:15:04.880 --> 0:15:07.040 But I like chunks, okay. 0:15:07.640 --> 0:15:08.800 I like surprises. 0:15:09.280 --> 0:15:11.040 And you put it right in the boiling water. 0:15:11.560 --> 0:15:14.720 Man, I take it, I put it down, I pop it, 0:15:14.800 --> 0:15:17.080 and then I throw it in the water or sometimes 0:15:17.120 --> 0:15:17.720 I chop. 0:15:17.600 --> 0:15:18.160 It in your store. 0:15:18.720 --> 0:15:24.120 I like to see chunks of everything, okay, like and 0:15:24.200 --> 0:15:29.120 I feel like, especially if I sawtam some sautam and 0:15:29.160 --> 0:15:30.080 get them like brown. 0:15:30.360 --> 0:15:33.280 Oh yeah, you can get like a whole clothes with me. 0:15:33.640 --> 0:15:35.200 I really enjoy doing that. 0:15:35.480 --> 0:15:35.800 Wow. 0:15:36.000 --> 0:15:38.040 Okay, well it's the flavor. People feel love when they 0:15:38.040 --> 0:15:39.480 see chunks. 0:15:39.720 --> 0:15:42.520 You know what. That's a good point. Mm hmm, that's 0:15:42.560 --> 0:15:47.880 a good point. Uh. Was there like a Luke's diner 0:15:48.040 --> 0:15:50.440 in your neighborhood growing up? Place everybody went not just 0:15:50.440 --> 0:15:53.360 for food, but to feel, you know, connected with each other. 0:15:53.800 --> 0:15:55.800 The corner stores, the corner stores. 0:15:55.920 --> 0:15:57.920 Man the corner stores, you can get a plate of 0:15:57.960 --> 0:16:01.240 food for dinner, you can get breakfast, you can get 0:16:01.280 --> 0:16:07.520 a T shirt, you can get jumping cables, colognus. I'm 0:16:07.560 --> 0:16:13.720 not exaggerating, Luke play. I called you Luke, Scott. The 0:16:13.800 --> 0:16:16.200 fact that I called you Luke is hilarious. But Scott, 0:16:17.280 --> 0:16:20.360 if if I send you a picture it sends you 0:16:20.400 --> 0:16:22.520 a video of the inside of the corner store, you 0:16:22.640 --> 0:16:25.400 will fall out on the floor laughing. You were like, 0:16:25.640 --> 0:16:29.120 why is a bong in a corner store? Why do 0:16:29.160 --> 0:16:33.080 you have T shirts? What is this? Like? You can 0:16:33.120 --> 0:16:35.920 get like the tune up in a bottle for your car, 0:16:36.520 --> 0:16:38.880 like anything is in our corner store. 0:16:38.920 --> 0:16:40.240 So it's like a culture. 0:16:40.680 --> 0:16:44.600 You know. That's why in my book I did corner 0:16:44.640 --> 0:16:47.680 Store classics, because like everybody loves. 0:16:47.440 --> 0:16:49.320 The corner store in the wall, and you go there 0:16:49.360 --> 0:16:50.320 and you get to know the people. 0:16:50.320 --> 0:16:52.600 You get to know the panhandlers that's outside asking you 0:16:52.640 --> 0:16:57.360 for a dollar. You know, there's nothing about them. It's like, 0:16:57.400 --> 0:16:58.280 I ain't got us today. 0:16:58.640 --> 0:17:01.120 I ain't got us today. I got it tomorrow. Give 0:17:01.160 --> 0:17:04.240 me tomorrow. Like that's how cool you become with the 0:17:04.440 --> 0:17:09.760 people outside the store, you know. So it's it's that 0:17:09.800 --> 0:17:10.480 feel here. 0:17:12.400 --> 0:17:15.879 Another Gilmour question. You can throw a dinner party with 0:17:16.000 --> 0:17:20.280 any three Gilmore Girls characters. Who's coming and what are 0:17:20.320 --> 0:17:23.360 you serving? Who you're inviting to that you know who. 0:17:24.040 --> 0:17:27.520 The little the little girl who used to bully and 0:17:27.520 --> 0:17:29.159 annoy Rory the most. 0:17:29.840 --> 0:17:32.840 Paris Paris, Rory. 0:17:32.520 --> 0:17:36.160 And Laura I one I would like to I would 0:17:36.200 --> 0:17:38.920 like to get down to the bottom of I would 0:17:38.920 --> 0:17:43.639 like to unpack Paris to see, honey. 0:17:43.400 --> 0:17:46.399 What happened with you? Why are you like this? You 0:17:46.400 --> 0:17:48.159 know those type of people. 0:17:48.200 --> 0:17:52.440 I really as a person who helps and motivates people, 0:17:52.480 --> 0:17:55.160 I would like to figure out Paris right. 0:17:55.359 --> 0:17:57.560 And I would just like to observe. 0:17:58.800 --> 0:18:00.639 I would like to observe and to talk about the 0:18:00.680 --> 0:18:04.560 connection that mother and daughter connection that they have in general, 0:18:04.680 --> 0:18:07.600 because I have the same thing with my daughter. In fact, 0:18:07.840 --> 0:18:09.960 when the show released was right after I had my 0:18:10.040 --> 0:18:10.960 baby at sixteen. 0:18:11.680 --> 0:18:13.800 Really, my oldest. 0:18:13.520 --> 0:18:16.720 Daughter is is she just turned twenty six? 0:18:17.040 --> 0:18:18.119 Are you kidding me? 0:18:18.640 --> 0:18:19.280 Yeah? 0:18:19.320 --> 0:18:21.560 So you had her in two thousand, you had her 0:18:21.560 --> 0:18:24.200 in ninety nine or two nine and the show came on. 0:18:24.359 --> 0:18:25.800 Did you discover the show back then? 0:18:26.080 --> 0:18:26.359 Yep. 0:18:26.920 --> 0:18:29.680 I saw it and I looked at it and I thought, 0:18:30.040 --> 0:18:32.840 you got to realize, Scott, my whole life was rocked. 0:18:33.080 --> 0:18:35.440 That summer was the summer I got my first job. 0:18:35.520 --> 0:18:38.160 It was also the summer I got pregnant at fIF 0:18:38.520 --> 0:18:40.919 My sweet sixteen birthday was in Planned Parenthood. 0:18:41.240 --> 0:18:44.960 Your laure Lie Man New Orleans, laure. 0:18:44.760 --> 0:18:47.080 Lie, It's unreal when I saw it. 0:18:47.160 --> 0:18:50.639 I remember seeing it after I had her and thinking, 0:18:50.800 --> 0:18:51.680 I wonder if. 0:18:51.480 --> 0:18:53.840 That's how it will be like. 0:18:54.200 --> 0:18:56.760 But I was still sixteen, and I wasn't a regular 0:18:56.920 --> 0:18:57.720 sixteen year old. 0:18:57.800 --> 0:18:58.880 I was very reflective. 0:18:59.560 --> 0:19:03.000 That dramatically changed my life because I saw the know 0:19:03.160 --> 0:19:06.080 it all was knocked out of me, right, So I 0:19:06.960 --> 0:19:10.160 saw that my choice changed everyone's life. My mama dropped 0:19:10.200 --> 0:19:14.280 out of college, My sisters helped, like you know, my 0:19:14.440 --> 0:19:17.639 daddy went off shore. We're double time, like I saw. 0:19:18.359 --> 0:19:20.840 I just realized, Oh I thought I was just a 0:19:20.920 --> 0:19:25.359 nothing kid. But my nothing self made a huge choice 0:19:25.400 --> 0:19:29.199 that affected everybody's life. So maybe I'm not nothing. I 0:19:29.240 --> 0:19:31.720 need to pay attention that I may be something. 0:19:33.160 --> 0:19:34.560 You see fascinating? 0:19:34.840 --> 0:19:38.440 Yeah, yeah, yeah, so that was so it was crazy. 0:19:38.520 --> 0:19:42.159 Even when this interview came about, I looked at it 0:19:42.200 --> 0:19:48.679 and I thought, not, isn't that interesting, isn't that interesting? 0:19:48.960 --> 0:19:50.520 But yeah, I was sixteen. 0:19:51.680 --> 0:19:54.720 I was sixteen, and I was a parent, and it 0:19:54.840 --> 0:19:58.560 wasn't that funny stuff where kids still going to football games. No, 0:19:58.800 --> 0:20:02.800 I was at work, my mama did, my parents didn't play. 0:20:02.920 --> 0:20:04.440 Yeah, right, right right? 0:20:04.560 --> 0:20:05.160 Uh huh. 0:20:05.200 --> 0:20:09.679 So that's when I mean, so at sixteen, you already 0:20:09.680 --> 0:20:14.959 had a year in with the corner store cooking, and 0:20:15.000 --> 0:20:17.960 so the cooking continued. It just continued. 0:20:18.000 --> 0:20:23.240 And no, it didn't because my dad quit for me 0:20:23.520 --> 0:20:26.640 because the person I got pregnant for what was there. 0:20:27.160 --> 0:20:29.440 I met there. So that's how that happened. 0:20:29.560 --> 0:20:32.719 And then I started working at a grocery store, and 0:20:32.760 --> 0:20:37.560 the cooking continued slightly because I would be bagging or 0:20:37.600 --> 0:20:41.400 doing things and I would eat these frozen dinners, Michellini dinners, 0:20:42.080 --> 0:20:46.840 or the banquets. I love guilty pleasure, love the cheap 0:20:47.520 --> 0:20:50.439 banquet dinners, like the Salisbury steaks. 0:20:50.680 --> 0:20:51.920 Man throw a little Tony's on. 0:20:51.880 --> 0:20:53.800 Top of that, you know what I mean, Like it's 0:20:53.800 --> 0:20:55.679 just a little season to kick it off, you know. 0:20:55.840 --> 0:20:58.320 So I would eat that, and what I would do 0:20:58.520 --> 0:21:01.680 is I would taste the meal and go home and 0:21:01.720 --> 0:21:03.680 mimick it because I can cook my taste. I taught 0:21:03.680 --> 0:21:06.080 myself how to cook when I was a kid. Interesting, 0:21:06.520 --> 0:21:10.280 both my parents can burn scott like they can cook, 0:21:10.920 --> 0:21:14.240 you know, so it was natural, but the cooking. 0:21:14.840 --> 0:21:16.719 My mama wanted me to go to culinary school. 0:21:17.560 --> 0:21:20.080 I went, and I dropped out, and then I started 0:21:20.440 --> 0:21:23.280 doing acting in theater and poetry and stuff like that, 0:21:23.320 --> 0:21:25.879 and I got deep abstract art that world. 0:21:26.359 --> 0:21:28.640 And then it wasn't. 0:21:28.480 --> 0:21:31.640 Until I was like it took me how many years 0:21:31.640 --> 0:21:34.880 to finish culinary school, like twelve a two year program, 0:21:35.040 --> 0:21:37.240