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Speaker 1: What have y'all.

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Speaker 2: It's me Eric and we are back with another edition

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Speaker 2: of Bombing, where I talked with friends, comedians, musicians and

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Speaker 2: chefs about their worst moments on stage and also there

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Speaker 2: were worst moments in the kitchen. Today we have an

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Speaker 2: esteam chef on the pod, roy Choi, the prolific restaurant

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Speaker 2: tour and one of the pioneers of the food truck

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Speaker 2: movement with the revolutionary Kogi food truck in La serving

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Speaker 2: up Korean taco deliciousness. He's a dear friend of mine

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Speaker 2: and he shares his bombing moments in the kitchen and

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Speaker 2: trying to cook while blaze out of his mind. Let's

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Speaker 2: get into it.

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Speaker 1: Bombing. Bombing with Eric Andre called bombing.

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Speaker 2: I just want to know the trials and tribulations of

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Speaker 2: roy Choi. I want to know the worst gig you

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Speaker 2: ever had, the worst restaurant review you ever had, the

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Speaker 2: worst meal you ever made, the worst gig you ever had.

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Speaker 2: I want to know, just like the word I mean,

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Speaker 2: you've You've lived in and worked in some gnarly kitchens.

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Speaker 2: I'm assuming with some gnarly motherfuckers. Yeah, and you came

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Speaker 2: up under some gnarly motherfuckers. Some hot heads and shit.

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Speaker 3: So yeah, for sure, I came up. I came up

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Speaker 3: before PC and before like you know, I'm from the nineties.

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Speaker 2: So we were saying racist shit to you in the kitchen.

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Speaker 3: Oh yeah, racial time. Yeah, you know, Like I mean,

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Speaker 3: I held my own, you know, luckily, luckily enough, I

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Speaker 3: had a background to be able to hold my own.

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Speaker 3: But if if I didn't hold my own, yeah, I mean,

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Speaker 3: it's not just racist shit. It's sexist shit. It's racist shit,

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Speaker 3: is aggressive, competitive, toxic, toxic environments. But there's also like

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Speaker 3: a good side to it. There's a chill side. It's

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Speaker 3: like it's like any industry. You look at football in

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Speaker 3: the seventies, porn in the eighties, you know, cooking in

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Speaker 3: the nineties. You know, like it's like it's give and take. Yeah,

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Speaker 3: you know, it's what we It's what we got because

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Speaker 3: we don't have that much information. Now there's too much

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Speaker 3: information that everything is like you're walking on needles. But

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Speaker 3: back then, outrageougonomy, people are just going for it. Back then,

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Speaker 3: you know, you're just going for or like I'm not

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Speaker 3: I'm not condoning, I'm just saying like no one knew

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Speaker 3: any fucking better, right, you know, so it's just what's

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Speaker 3: coming up? You know, there's I kind of missed that,

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Speaker 3: Like I don't know if the right worst transparency, but

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Speaker 3: just that that like that that primalism of just like

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Speaker 3: saying whatever the fuck was on your.

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Speaker 2: Mind, right, no filter, no filter, raw, no vasoline. Yes,

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Speaker 2: we had songs. We had songs. They had no filter. Wait,

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Speaker 2: so what was like the worst gig? Like what did

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Speaker 2: you before you had you know, your own restaurants, where

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Speaker 2: were you where'd you cut your teeth or what was

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Speaker 2: like the worst gigs you had?

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Speaker 3: I mean I cut my teeth in New York. I

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Speaker 3: went to culinary school out there. I cooked in New

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Speaker 3: York restaurants in nineties in the nineties.

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Speaker 2: Yeah, well year do you remember, like ninety.

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Speaker 3: Six, ninety seven, ninety eight, So this.

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Speaker 2: Is back in the day when I remember I went

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Speaker 2: to dinner with Bobby Flan, Michael Voltagia one time, Tony

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Speaker 2: Hawking by mete to the dinner and Fultajia told me that,

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Speaker 2: like he goes literally, chefs would have cookbooks that looked

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Speaker 2: like they were like written by an old Italian grandmother.

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Speaker 2: There was no internet. I mean, there was like the

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Speaker 2: earliest stages of the Internet, but like there was actually

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Speaker 2: like the secret recipe because you couldn't just like go

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Speaker 2: online and watch fifty five thousand YouTube videos about every

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Speaker 2: single recipe. You really had to like work under some

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Speaker 2: psycho chef and really get in their good graces and

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Speaker 2: figure out each one of these recipes. Like it was

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Speaker 2: like it was medieval compared to now, which you have

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Speaker 2: all this information at your fingertips.

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Speaker 3: It's very medieval. I guess it could be the same

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Speaker 3: as like stand up comedy in a sense where you

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Speaker 3: had to go out on the road and stay in

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Speaker 3: motels and like pay your dues and all that. You know,

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Speaker 3: the whole thing of paying dues like in our generations,

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Speaker 3: like it's real stuff because there was no Internet, and

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Speaker 3: so yeah, you had Like right now, people think working

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Speaker 3: at a job for like or doing something for one

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Speaker 3: year is a long time, right, you know, I mean

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Speaker 3: that's almost too long for people, like they want instant success.

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Speaker 3: Back then, you like it was understood that you would

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Speaker 3: work for seven years over someone in obscurity, you know,

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Speaker 3: and just learning and absorbing. It is very like kung fu,

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Speaker 3: you know, it's like kills like you're putting your hands

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Speaker 3: in like broken Fire. It was very Yeah, it was

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Speaker 3: very Saturday morning Kung Fu movie, like going to the

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Speaker 3: top of the bamboo forest and yeah, balancing and hitting

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Speaker 3: tree trunks, you know, that's that's what it was, and

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Speaker 3: that's the only way you could learn. And and then yes,

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Speaker 3: there were books, but these books were written like decades ago, right,

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Speaker 3: and and they were all European, right, And so yeah,

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Speaker 3: if you ever needed like something or vinaigrette or anything

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Speaker 3: like just something, if you're like kind of freestyling, you

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Speaker 3: would have to go back to the office, look up

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Speaker 3: the book and kind of like it was a very

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Speaker 3: dewey decimal system.

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Speaker 2: Well did you see people get rocked ever in kitchens

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Speaker 2: like fucking spilled hot boiling water in themselves or just

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Speaker 2: burn themselves with hot hot mops.

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Speaker 3: No, I've seen it. I I was the one that

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Speaker 3: was spilling stuff and causing fires. And because I got

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Speaker 3: into cooking late and then I had I had a

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Speaker 3: I don't have real like horror stories. But the one

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Speaker 3: thing I did have in that time of my life

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Speaker 3: in the late nineties was I had this unique intersection

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Speaker 3: and ability where I would always walk in on people

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Speaker 3: having sex in the kitchen yeah, I don't know if

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Speaker 3: you have. I mean, it's just something that's following me.

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Speaker 3: I've been walked in on like five times in my life.

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Speaker 3: And then I just there was just this period of

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Speaker 3: time in the nineties where I would always either be

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Speaker 3: walked in on or I'd walk in on something, and

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Speaker 3: it would just be like I would be completely were

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Speaker 3: just going down to get like flour, you know, or

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Speaker 3: bread curubs.

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Speaker 2: Yeah, just too like cooks.

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Speaker 3: Were so happening all the time in New York. It

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Speaker 3: was happening all the time.

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Speaker 2: People just drunk and coked up or just like the

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Speaker 2: pressure of work just led to these primal urges. It's

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Speaker 2: the pressure. It's like sleep. It's just it was like

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Speaker 2: just what it was back.

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Speaker 3: Then, you know. And then in New York, the kitchens

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Speaker 3: have levels, right, so in your mind you think that

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Speaker 3: there are these like hidden chambers. So there's the kitchen level,

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Speaker 3: and then there's like a storage level. There's the office

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Speaker 3: on the third floor, and then there's the basement. You

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Speaker 3: know how New York streets are, and so it was

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Speaker 3: always in the kegs are in the bottom, the fifty

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Speaker 3: pound sacks of flour, and those are perfect spots to

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Speaker 3: get it, get it on. But it was like, but

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Speaker 3: the weird thing is fucking down by the flower man,

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Speaker 3: because there's six stacks of flower, fifty pound sacks of

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Speaker 3: flower bins. So you could do it either way. You

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Speaker 3: could do a doggy style, you could be on bottom,

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Speaker 3: it doesn't matter. You could lay down, you could do

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Speaker 3: missionary whatever you want. Kegs kegs. You have handles to

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Speaker 3: hold on to, you know. So it's just it was

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Speaker 3: happening all the time, and it was just like quick shit,

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Speaker 3: you know, like.

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Speaker 2: A yeah, I don't know why I know all that stuff?

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Speaker 2: Well I know it. I know why, Yeah, I know

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Speaker 2: it because I here's walking in on it.

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Speaker 1: Man.

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Speaker 3: Unfortunately I wasn't the one being walked in on in

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Speaker 3: those situations, but I was the one always walked I

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Speaker 3: was always like this dumb mister Magoo, like walking in

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Speaker 3: with like an empty hotel pan trying to pick up

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Speaker 3: panko flower and then yeah, so that's the type of

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Speaker 3: stuff that was happening to me.

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Speaker 2: But I was in New York. Rats, how many rats

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Speaker 2: did you see?

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Speaker 3: I didn't see that many rats. I worked in really

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Speaker 3: good restaurants, so I didn't really see that many rats

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Speaker 3: in New York. I would see I was living actually

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Speaker 3: up just below Spanish Harlem, up in like east upper

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Speaker 3: East Side, so i'd see something like on the way

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Speaker 3: home to work, but or on the subway but not

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Speaker 3: at work, but like the bombing stuff for in the

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Speaker 3: kitchens in New York was me I was. I got

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Speaker 3: into professional cooking a little bit later, like in my

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Speaker 3: later twenties, so I was like trying to make up

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Speaker 3: for lost time. So I kind of I kind of

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Speaker 3: went for kitchens I wasn't ready for yet, you know.

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Speaker 3: So I tried to let you be, like you're getting

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Speaker 3: on stages you're not You're not even prepared for, you know,

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Speaker 3: like you haven't even put in the work yet, right,

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Speaker 3: And so I get in there and I was just

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Speaker 3: with all these like assassins and pros, and I was

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Speaker 3: just trying to keep up. And then I have this

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Speaker 3: really crazy problem when I get nervous. It doesn't happen

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Speaker 3: as much anymore because I'm not that as much as

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Speaker 3: nervous anymore. But when I was younger, I was really

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Speaker 3: nervous and shy. I fucking bleed from the nose, like

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Speaker 3: fucking like you have a fire hydrant. Really, Yeah, So you.

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Speaker 2: Get so nervous that your nose.

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Speaker 3: Yeah. So yeah, and I think maybe part of well,

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Speaker 3: part of it is definitely like my anxiety and my

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Speaker 3: my shyness, but part of it is I was like

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Speaker 3: born with like a cleft, so my whole like nose

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Speaker 3: palette and bone bone is a little bit different. My

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Speaker 3: whole nasal passages and everything is really weird. So all that,

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Speaker 3: and then so I'd be in the middle of the

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Speaker 3: service and then my nose just start losing it, and

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Speaker 3: so I'd stuff one up and then I stuffed the

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Speaker 3: other up, and then and then one night I was

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Speaker 3: a chicken stock off the thing and it started, uh,

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Speaker 3: the fat fell off the top, and then it like

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Speaker 3: the fire just took over the whole island. And then

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Speaker 3: once it took over the whole island, and my nose

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Speaker 3: wouldn't stop bleeding, so it looked like too big, like

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Speaker 3: MAXI pads in my in my nostrils. And then they

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Speaker 3: had to stop service for a second and clean up.

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Speaker 3: And then the chef just looks at me. It's just

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Speaker 3: shaking his head. But it was like, I it was

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Speaker 3: a pretty comedic moment because he's looking at me.

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Speaker 2: There's this huge fire.

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Speaker 3: They have to stop service. Everyone's pissed off. But how

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Speaker 3: can you get mad at me? I'm like a little

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Speaker 3: I'm like the little kid, and stand by me, you know,

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Speaker 3: like I'm just like you trying. I'm trying so hard.

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Speaker 1: You really mean to do well.

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Speaker 3: I really met to do well, and I'm sitting there

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Speaker 3: with two bloody noses and yeah, so they just like

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Speaker 3: everyone jumped in to help me out. That's a great

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Speaker 3: thing about kitchens is you know, like when they know

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Speaker 3: you're trying, they'll jump in and help you out.

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Speaker 1: So it's not.

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Speaker 2: All like the worst parts. It's not all people trying

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Speaker 2: to cut each other's heads.

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Speaker 3: Often it's not that, but it is a lot of competitiveness. Yeah, yeah,

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Speaker 3: I mean there are horses, you know, like I didn't

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Speaker 3: really experience them too much, but there are a lot

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Speaker 3: of horstors where people bump in you with hot shit,

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Speaker 3: you know that's yeah, or leave a knife out, you know,

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Speaker 3: leave a knife out that points outward or but those

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Speaker 3: are those are bad kitchen. Just like in anything in

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Speaker 3: life are there are bad people in bad situations and

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Speaker 3: people with malicious intent. In most case, people are just

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Speaker 3: trying to like see what you're made of. I would

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Speaker 3: say the good is better than that. But that doesn't

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Speaker 3: mean like they're like nice. It means like they're just

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Speaker 3: pushing you, so like can you keep up?

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Speaker 2: They're testing your metal?

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Speaker 3: Yes, yeah, yeah, yeah.

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Speaker 2: I worked in a kitchen for three days. I waited tables. Okay,

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Speaker 2: there's a restaurant called Burritoville in the West Village. This

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Speaker 2: is probably twenty years ago. I just graduated college, I

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Speaker 2: want to say early two thousands, and I was the

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Speaker 2: worst server in the history of restaurants. I burned myself

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Speaker 2: every five seconds. I forgot you got to tell the

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Speaker 2: customer when the plate is hot they give And it

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Speaker 2: was like very rowdy, loud gay guys in the in

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Speaker 2: the neighborhood at the time. So like I would like

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Speaker 2: put a plate down and be scalding hot, and the

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Speaker 2: guy would go to touch the plate. I forgot to

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Speaker 2: tell nothing. I'd be like, it's fucking hot, and I'm like,

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Speaker 2: oh shit, I'm supposed to tell you that. And I

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Speaker 2: lied on my job interview and I told the guy

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Speaker 2: I was waiting tables since I was fourteen years old

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Speaker 2: from my parents. Never worked in a restaurant once in

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Speaker 2: New York. I was fucking horrible dropping plates. I would

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Speaker 2: like scoop when the when the customer would be like

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Speaker 2: can I take this home and to go back, I

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Speaker 2: would just scoop it out with my hands, and the

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Speaker 2: waiter the other waiters were like, dude, don't if you're

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Speaker 2: gonna do that, don't let the customers see you doing that.

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Speaker 2: And I was like, shit, I didn't want the best

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Speaker 2: chefs in the world use their hands. And the person

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Speaker 2: training me was like, you're not the best chef in

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Speaker 2: the world. You're horrible. You're fucking horrible.

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Speaker 3: Like, we don't serve like hot plates anymore like that.

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Speaker 3: It sounds like a restaurant that would serve like like

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Speaker 3: plate that was like scalding. Yes, yeah, yeah. Other than

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Speaker 3: Peter Lueger, is no one that really does that.

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Speaker 2: Sometimes you get the sizzling fahida play like a chili

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Speaker 2: this kind of thing. But that's that's telling you it's

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Speaker 2: fucking cooking. But my friend Derek Beckele's I hope he

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Speaker 2: doesn't mind me tell you a story. He worked at

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Speaker 2: a restaurant in Manhattan. I gotta ask him which restaurant

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Speaker 2: this is not to put it on blast, just out

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Speaker 2: of curiosity. He was like, this was not like a

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Speaker 2: cheap restaurant. He goes, this was a fancy this is

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Speaker 2: a fans I don't know if it was Mission Star,

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Speaker 2: but like whatever, but like it was you know, fine dining,

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Speaker 2: white tablecloth chip and he tells the story. I wish

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Speaker 2: he was here to tell it. He tells it better

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Speaker 2: than me. But there was a tomato soup tomato bisk

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Speaker 2: or something they were serving and everybody's wolfing it down.

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Speaker 2: It's like the special soup of the day. So soup

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Speaker 2: djure people. Everybody wolven it down. People ask for seconds

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Speaker 2: and ship and then he goes back into the kitchen

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Speaker 2: and he's like, I got more soup. I need more soup.

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Speaker 2: I got supporters. And the chef was like no, no, no,

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Speaker 2: And he's like what And he said, like the cauldron

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Speaker 2: of soup was like dumped out and going down the

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Speaker 2: drain or something, and there was like a gigantic, dead

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Speaker 2: bloated rat at the bottom. So he said, like people

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Speaker 2: were wolfing it down because I had this like gamy rat, Brian,

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Speaker 2: I was giving it like the perfect flavor.

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Speaker 3: It makes me think of this time in high school

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Speaker 3: where I knew a bunch of kids that were working

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Speaker 3: at a pizza spot. Again, I just had this thing

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Speaker 3: in life where I walk in on ship. Yeah back

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Speaker 3: then I walk in and they're all peeing in the

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Speaker 3: fucking tomato sauce.

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Speaker 2: What why?

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Speaker 3: Because they're fucking sixteen years old.

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Speaker 2: That's a crime against humanity. People were eating, Yes, that

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Speaker 2: was the pizza. Come on, Jesus, but Christ.

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Speaker 3: It must be something with tomatoes and rats.

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Speaker 2: It's because it's.

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Speaker 3: I think they were busier and never than.

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Speaker 1: That with Aeric Codre.

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Speaker 2: With aeric Codre, what's the worst like restaurant review you

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Speaker 2: ever had? Have you gotten like ripped by I don't

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Speaker 2: read reviews. I tell my publicist, like, unless it's good,

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Speaker 2: don't send it to me. I don't care, like I

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Speaker 2: you know.

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Speaker 3: I did get ripped apart by The New York Times.

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Speaker 2: I got ripped apart by the Nature.

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Speaker 3: By Pete Wells. The he's like he's like the theater critic,

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Speaker 3: you know, like like the food, you know, like the

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Speaker 3: type of thing where people are waiting on pins and

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Speaker 3: needles for his his his review, and then it's a

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Speaker 3: make or break situation, you know.

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Speaker 2: But we opened.

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Speaker 3: Well luckily, like career wise, I wasn't at a point

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Speaker 3: where I really gave a funk about it. But the

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Speaker 3: project we were working on mattered, you know. And I

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Speaker 3: don't know if you know about this project called Local

312
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Speaker 3: I did out in Watts and Oakland. But you know,

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Speaker 3: it was a project for you know, for the people

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Speaker 3: I grew up with, you know, like it was like

315
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Speaker 3: going back to the neighborhood building a restaurant, employing everyone,

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Speaker 3: you know, providing Wi Fi internet jobs, nutrition training, and

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Speaker 3: we were just building, like trying to build a great

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Speaker 3: restaurant in the hood, you know what I'm saying. Yeah,

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Speaker 3: And so we started Watts, Oakland, you know, we went

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Speaker 3: to San Jose, San Francisco, all that, and uh, he

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Speaker 3: came in and just ripped us apart.

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Speaker 2: Man. Just wait, so there's stuffy white New York Times

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Speaker 2: because I'm asuming they're they're they're they're.

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Speaker 3: They were disguises. So I don't know what.

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Speaker 2: Food reviewers were disguises when they come in they do

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Speaker 2: they do, yeah, because they want to be incognitia. They

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Speaker 2: want to be treated as if they're Yeah, they don't

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Speaker 2: want special treatment, so they know what the real deal is.

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Speaker 3: Yeah, that industry now is kind of fleeting because of

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Speaker 3: the way the world is and the way the internet is. Right,

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Speaker 3: but when they were at when they were at in

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Speaker 3: their prime, you know, there's only five of those fake reservations,

333
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Speaker 3: burner phones, whoa you know, disguises like horrible disguise like

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Speaker 3: this guys you would wear the guys is like you

335
00:16:17,520 --> 00:16:23,920
Speaker 3: would wear yeah, like fucking sabotage beastie boys ship and

336
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Speaker 3: they would go in restaurants like that.

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Speaker 2: So that that guy missed the point of that project.

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Speaker 2: That project you were trying to bring. You trying to

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Speaker 2: uplift marginalized communities and bring vitality to the hood. Just

340
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Speaker 2: bring bring culture. Yeah, jobs create jobs. So that guy

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Speaker 2: like that's like a completely missing the point.

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Speaker 3: But the thing is we were too high profile chefs

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Speaker 3: opening a restaurant in watts There was a lot of attention.

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Speaker 3: You know, everyone was writing about this opening and so

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Speaker 3: you know, it was a big for them to actually

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Speaker 3: cover it. And and you know Pete he's a tremendous writer.

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Speaker 3: He's like, you know, he's the writer of the New

348
00:17:07,880 --> 00:17:10,280
Speaker 3: York Times. But he has a shtick where he goes

349
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Speaker 3: to a restaurant, like in the beginning of each year

350
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Speaker 3: he did Guy Fieri's restaurant, he did. He did a

351
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Speaker 3: few others where he just fucking leans in. Hennihilates, He

352
00:17:18,720 --> 00:17:21,840
Speaker 3: annihilates you, he gets I think. So I don't know,

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Speaker 3: but I think he does. And and you know we

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Speaker 3: got I got zero stars. I got zero stars from

355
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Speaker 3: the New York Times. So I would say that's bombings.

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Speaker 3: It has to hurt, right, It hurts, right, It hurts

357
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Speaker 3: on every level. Yeah, even though I say it doesn't hurt,

358
00:17:36,440 --> 00:17:38,919
Speaker 3: it hurts, you know, because we're not opening. You know,

359
00:17:38,920 --> 00:17:41,080
Speaker 3: we're not the ones peeing in the fucking pizza sauce.

360
00:17:41,119 --> 00:17:43,240
Speaker 3: You know, we're trying, you know, like we really care

361
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Speaker 3: about this thing, and you know, for us to get

362
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Speaker 3: a zero, to do all that work and get it,

363
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Speaker 3: you know, even if you know, like your your mission

364
00:17:52,280 --> 00:17:54,600
Speaker 3: is higher than that and it's not about the ego,

365
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Speaker 3: it's still it still hurts.

366
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Speaker 2: Like, you know, has he ever said anything nice? Has

367
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Speaker 2: he've always been on yours? Always been after you?

368
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Speaker 3: Do? You feel like I didn't even know I was

369
00:18:02,600 --> 00:18:06,440
Speaker 3: on his radar until that? Yeah, So New Yorkers don't

370
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Speaker 3: really give a shit about us in l A. I

371
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Speaker 3: don't even think we exist you know, so.

372
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Speaker 2: Was there like but that's no longer? Is that's still

373
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Speaker 2: true maybe back in the day? Is that still like that?

374
00:18:17,760 --> 00:18:21,000
Speaker 2: Is there still like an East Coast West Coast Biggie

375
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Speaker 2: Tupac chef beef.

376
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Speaker 3: I don't know if there's a chef, but but I

377
00:18:24,840 --> 00:18:28,440
Speaker 3: do think that New York's New Yorkers still. I think

378
00:18:28,480 --> 00:18:30,960
Speaker 3: that New York is the center of the world, you know,

379
00:18:31,000 --> 00:18:33,840
Speaker 3: in many ways, you know. And uh, but they love

380
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Speaker 3: to live in l A.

381
00:18:37,520 --> 00:18:41,639
Speaker 2: What about Parisian chefs? Are they even even more cool?

382
00:18:41,680 --> 00:18:41,880
Speaker 1: Man?

383
00:18:42,200 --> 00:18:45,760
Speaker 3: Really like French new wave cinema man, the new, the new,

384
00:18:45,880 --> 00:18:46,719
Speaker 3: the new guns.

385
00:18:46,760 --> 00:18:48,920
Speaker 2: I'm talking about the old school cats with the chef

386
00:18:48,960 --> 00:18:53,480
Speaker 2: boyarded fucking hats, the rough as hell in the kitchen.

387
00:18:53,520 --> 00:18:54,040
Speaker 2: But they're cool.

388
00:18:54,040 --> 00:18:57,119
Speaker 3: They're cool as being something. Really, the French are cool, man,

389
00:18:57,119 --> 00:18:58,280
Speaker 3: They fucking smoked cigarette.

390
00:18:58,400 --> 00:18:58,879
Speaker 1: Oh no, I'm not.

391
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Speaker 2: I'm not talking about all French people. Chef. French chefs

392
00:19:02,359 --> 00:19:07,200
Speaker 2: were the toughest in the their fucking the like brick

393
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Speaker 2: ship house fucking I thought they were like the teacher

394
00:19:10,640 --> 00:19:13,439
Speaker 2: in that movie Whiplash, like throwing fucking drum symbols at

395
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Speaker 2: your fucking head.

396
00:19:14,480 --> 00:19:17,440
Speaker 3: Uh yes, yes, But that's inside the kitchen.

397
00:19:17,600 --> 00:19:22,080
Speaker 2: Outside there outside, so outside the New York chefs are

398
00:19:22,119 --> 00:19:24,600
Speaker 2: not their dicks inside and out of the kitchen.

399
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Speaker 3: I wouldn't say it's the chefs. I would say it's

400
00:19:26,760 --> 00:19:29,560
Speaker 3: the more the patrons and the diners, you know that,

401
00:19:29,840 --> 00:19:32,280
Speaker 3: you know, just like New York and l A in general,

402
00:19:32,359 --> 00:19:36,360
Speaker 3: Like a lot of times we get overlooked, you know, like, yeah.

403
00:19:36,280 --> 00:19:40,320
Speaker 2: I think LA is the capital of I mean, I'm

404
00:19:40,359 --> 00:19:42,240
Speaker 2: not an expert, but I thought like LA is the

405
00:19:42,320 --> 00:19:43,640
Speaker 2: capital of Yeah.

406
00:19:43,760 --> 00:19:47,200
Speaker 3: Yeah, but but you got to remember our casual attitude

407
00:19:47,200 --> 00:19:49,520
Speaker 3: and our lifestyle. A lot of people don't think that

408
00:19:49,600 --> 00:19:53,040
Speaker 3: we're trying, or it doesn't get computed that we actually

409
00:19:53,040 --> 00:19:54,760
Speaker 3: give a ship sometimes. So what I mean by that

410
00:19:54,840 --> 00:19:58,160
Speaker 3: is Micheline guide came here years ago. Like I don't

411
00:19:58,160 --> 00:20:01,879
Speaker 3: have too much beef with many in life. I'm pretty zen, right,

412
00:20:02,040 --> 00:20:03,600
Speaker 3: but fuck the Michelin guy, you.

413
00:20:03,520 --> 00:20:10,600
Speaker 2: Know, straight up and then and everyone Michelin.

414
00:20:11,080 --> 00:20:14,119
Speaker 3: It comes from an era where you fucking you know,

415
00:20:14,200 --> 00:20:16,440
Speaker 3: you remember ship and you hold the line. I come

416
00:20:16,480 --> 00:20:17,360
Speaker 3: from that era here.

417
00:20:17,400 --> 00:20:18,320
Speaker 2: What does that mean?

418
00:20:18,440 --> 00:20:21,719
Speaker 3: Like, you know, like your word means something like you know,

419
00:20:21,760 --> 00:20:25,399
Speaker 3: you got people's back, You fucking like you represent you know,

420
00:20:25,560 --> 00:20:27,440
Speaker 3: like and you and you hold down your ship, you

421
00:20:27,480 --> 00:20:30,640
Speaker 3: hold down your hood, you know, like the Michelin guy

422
00:20:30,680 --> 00:20:34,000
Speaker 3: came to La and told us that we were uncivilized. Yeah,

423
00:20:34,040 --> 00:20:36,359
Speaker 3: and that there was no place in this city that

424
00:20:36,400 --> 00:20:41,679
Speaker 3: could have great food to their to their measurements because

425
00:20:41,680 --> 00:20:44,560
Speaker 3: it wasn't European based, you know. And you know, because

426
00:20:44,560 --> 00:20:46,480
Speaker 3: you could go to a restaurant with shorts on or

427
00:20:46,480 --> 00:20:47,560
Speaker 3: whatever the case may be.

428
00:20:47,960 --> 00:20:51,280
Speaker 2: You know, and the guys living in like the eighteen hundreds.

429
00:20:51,040 --> 00:20:54,159
Speaker 3: Exactly, and then they came back years later, seven eight

430
00:20:54,240 --> 00:20:58,320
Speaker 3: years later and then reintroduced themselves California, and everyone acted.

431
00:20:58,480 --> 00:21:00,960
Speaker 3: Everyone just got back on their dick like they didn't

432
00:21:01,000 --> 00:21:04,280
Speaker 3: say that ship. And for me, I just remember.

433
00:21:04,000 --> 00:21:04,520
Speaker 1: You know, so.

434
00:21:06,400 --> 00:21:07,560
Speaker 2: No no, no, no, no, no no no.

435
00:21:07,800 --> 00:21:09,439
Speaker 3: So a lot of people look at us like we

436
00:21:09,480 --> 00:21:12,280
Speaker 3: don't we're not trying hard, you know, whereas like in

437
00:21:12,400 --> 00:21:17,159
Speaker 3: other other cities, like because it's you know, very European

438
00:21:17,200 --> 00:21:20,600
Speaker 3: core base, it looks like it's more intelligent or whatever

439
00:21:20,640 --> 00:21:21,239
Speaker 3: the case may be.

440
00:21:22,560 --> 00:21:25,560
Speaker 2: You know, like there's like stuffy blue blood like yeah.

441
00:21:25,400 --> 00:21:27,480
Speaker 3: You know, Miami gets that a lot too. There can't

442
00:21:27,480 --> 00:21:30,359
Speaker 3: be great cuisine down in regions where people are just

443
00:21:30,440 --> 00:21:33,440
Speaker 3: chilling and having a great time, you know, because it's crazy.

444
00:21:33,520 --> 00:21:36,040
Speaker 2: I didn't know that LA that's so fun that that's

445
00:21:36,080 --> 00:21:38,640
Speaker 2: all news to me. That's all news to me because

446
00:21:38,680 --> 00:21:41,879
Speaker 2: I thought like LA is the high water mark, and

447
00:21:41,920 --> 00:21:43,960
Speaker 2: everybody's trying to catch up to l A. But I

448
00:21:43,960 --> 00:21:45,520
Speaker 2: guess it's like this new.

449
00:21:45,880 --> 00:21:49,320
Speaker 3: I would say, like amongst the amongst the people, yes,

450
00:21:49,720 --> 00:21:53,000
Speaker 3: you know, but uh but still amongst the guard that

451
00:21:53,200 --> 00:21:56,680
Speaker 3: old guard the gates. Yeah, the gatekeepers that control media

452
00:21:56,840 --> 00:22:01,480
Speaker 3: or control the industry in the sense that get kickbacks

453
00:22:01,600 --> 00:22:04,760
Speaker 3: from giving reviews or things like that. I would say, So.

454
00:22:04,680 --> 00:22:07,360
Speaker 2: It's a corrupt too, there's some corruption there.

455
00:22:07,800 --> 00:22:09,920
Speaker 3: I bet fucking the Michelin guys corrupt ship.

456
00:22:10,280 --> 00:22:13,639
Speaker 2: I've done. I've been to some Michelin Star restaurants that

457
00:22:14,040 --> 00:22:17,879
Speaker 2: fucking sucked, that were like dog food. I went to

458
00:22:18,000 --> 00:22:20,480
Speaker 2: one in in Prague and I like left and I

459
00:22:20,520 --> 00:22:22,560
Speaker 2: was like that was mediocre. And my sister goes, this

460
00:22:22,640 --> 00:22:24,920
Speaker 2: place is a Michelin Star, and I was like, dude,

461
00:22:25,800 --> 00:22:28,960
Speaker 2: this is I heard that. It's been bullshit from the beginning.

462
00:22:28,960 --> 00:22:31,399
Speaker 2: Though it's a tire company, right, isn't a company that

463
00:22:31,480 --> 00:22:33,480
Speaker 2: makes tires, it's Michelin it's the same.

464
00:22:33,640 --> 00:22:34,639
Speaker 3: It's the same same company.

465
00:22:35,040 --> 00:22:39,600
Speaker 2: Company is a tire company because they tell me what

466
00:22:39,720 --> 00:22:41,760
Speaker 2: the best fucking fog raw is.

467
00:22:42,440 --> 00:22:44,560
Speaker 3: Well, the history of it is, they built the guide

468
00:22:44,840 --> 00:22:46,920
Speaker 3: because they want people to buy tires. They want people

469
00:22:46,960 --> 00:22:50,480
Speaker 3: to travel throughout Europe. Instead of taking the eurail on

470
00:22:50,520 --> 00:22:53,120
Speaker 3: the train. They wanted people to get in their cars

471
00:22:53,200 --> 00:22:57,400
Speaker 3: and travel to these remote regions and you know, go

472
00:22:57,480 --> 00:23:00,600
Speaker 3: and you know, go into the deep part to France

473
00:23:00,760 --> 00:23:05,639
Speaker 3: or you know, Hungary or Czechoslovakia or Prague or whatever.

474
00:23:06,320 --> 00:23:09,399
Speaker 3: They wanted them to drive these you know places, and

475
00:23:09,440 --> 00:23:11,919
Speaker 3: so the guide was there, you know, to tie it

476
00:23:11,960 --> 00:23:12,320
Speaker 3: all in.

477
00:23:12,640 --> 00:23:14,520
Speaker 2: So it's almost it's almost kind of been a scam

478
00:23:14,520 --> 00:23:16,880
Speaker 2: from the beginning. It's almost like they're in their own

479
00:23:16,920 --> 00:23:22,240
Speaker 2: self interest. I think that of the younger generations, nobody's

480
00:23:22,240 --> 00:23:24,600
Speaker 2: paying attention to that shit. Maybe I mean, I don't know,

481
00:23:24,680 --> 00:23:27,800
Speaker 2: but but I think you said, but I didn't know

482
00:23:27,840 --> 00:23:29,640
Speaker 2: that La was the underdog, And that's what I'm saying.

483
00:23:29,640 --> 00:23:32,920
Speaker 2: And I wanted to I wanted to apologize to your

484
00:23:33,080 --> 00:23:35,360
Speaker 2: business partner, who I think hates my guts because when

485
00:23:35,400 --> 00:23:38,480
Speaker 2: we ate together, she was like, why are you leaving?

486
00:23:38,560 --> 00:23:38,679
Speaker 1: La?

487
00:23:38,760 --> 00:23:41,720
Speaker 2: Do you remember this I don't remember this in Chicago. Yeah,

488
00:23:41,800 --> 00:23:44,800
Speaker 2: can I tell this story and we can lift it

489
00:23:44,800 --> 00:23:46,359
Speaker 2: out if you know, because you were just about to

490
00:23:46,400 --> 00:23:49,600
Speaker 2: move to New York so we eat eating in Chicago.

491
00:23:49,880 --> 00:23:52,119
Speaker 2: I didn't know your business partners from LA or I

492
00:23:52,119 --> 00:23:55,920
Speaker 2: didn't know LA had such underdog status and you spent

493
00:23:55,960 --> 00:23:58,080
Speaker 2: your life defending it. I still hate where I'm from.

494
00:23:58,080 --> 00:23:59,760
Speaker 2: So anybody that loves where I'm from, I'm like, why

495
00:23:59,800 --> 00:24:02,000
Speaker 2: do you love where you're from? I fucking hate where

496
00:24:02,000 --> 00:24:05,000
Speaker 2: I'm from Bokwards On, Florida. I don't have any nationalism

497
00:24:05,080 --> 00:24:08,679
Speaker 2: or for fucking I'm not like swinging the flash, singing

498
00:24:08,760 --> 00:24:11,639
Speaker 2: the national anthem for where I'm from. So I'm like,

499
00:24:12,880 --> 00:24:16,920
Speaker 2: your business goes, why are you leaving in LA and

500
00:24:16,960 --> 00:24:19,879
Speaker 2: I go? I've been here fifteen years. I'm kind of

501
00:24:19,920 --> 00:24:22,480
Speaker 2: bored with it. I'm either in my car, in my office,

502
00:24:22,600 --> 00:24:25,080
Speaker 2: or there's no spontaneity. I want to be in New

503
00:24:25,160 --> 00:24:27,879
Speaker 2: York against I'm walking around, I run into a friend,

504
00:24:27,960 --> 00:24:30,200
Speaker 2: I run into a I went into a restaurant or

505
00:24:30,200 --> 00:24:32,280
Speaker 2: a little shop I never saw before. I want that

506
00:24:32,320 --> 00:24:36,320
Speaker 2: spontaneity to inform my creativity. I missed, I miss walking,

507
00:24:36,440 --> 00:24:38,080
Speaker 2: I missed the diversity.

508
00:24:37,520 --> 00:24:37,920
Speaker 1: Of the area.

509
00:24:37,920 --> 00:24:40,440
Speaker 2: I'm like gushing about New York and I've never met

510
00:24:40,480 --> 00:24:44,880
Speaker 2: anybody else that hated me more. During dinner, the entire

511
00:24:44,960 --> 00:24:47,479
Speaker 2: time she was like, uh huh like. I was like,

512
00:24:47,840 --> 00:24:50,040
Speaker 2: it was reminded me of like if I said that

513
00:24:50,080 --> 00:24:56,639
Speaker 2: to Tupac like sugar night, like and she was so

514
00:24:56,680 --> 00:25:00,160
Speaker 2: excited to meet you that. Oh yeah, She's just like

515
00:25:00,720 --> 00:25:03,159
Speaker 2: did she really think I was talking about La? She

516
00:25:03,200 --> 00:25:06,200
Speaker 2: doesn't hate me. I really felt like she turned. She

517
00:25:06,200 --> 00:25:08,080
Speaker 2: she was very warm at the top and there was

518
00:25:08,119 --> 00:25:10,560
Speaker 2: a sharp one age. It might have been it might

519
00:25:10,560 --> 00:25:12,520
Speaker 2: have been I might have been in my own mind,

520
00:25:12,520 --> 00:25:14,879
Speaker 2: but I was like, shit, I really shouldn't have some

521
00:25:14,960 --> 00:25:17,600
Speaker 2: people actually like where they're from. I should She can

522
00:25:17,600 --> 00:25:20,000
Speaker 2: talk shit about book arts on Florida.

523
00:25:20,480 --> 00:25:22,359
Speaker 3: I'm proud of her though, because us in LA, we

524
00:25:22,400 --> 00:25:24,080
Speaker 3: don't like to we don't like, we don't like to

525
00:25:24,240 --> 00:25:26,400
Speaker 3: back down, you know, from people talk about our city.

526
00:25:26,440 --> 00:25:28,600
Speaker 3: Because people talk about our city all the time, they

527
00:25:28,600 --> 00:25:31,720
Speaker 3: make fun of it all the time. People make fun

528
00:25:31,760 --> 00:25:35,359
Speaker 3: of Elk because people come to LA. It's usually people

529
00:25:35,359 --> 00:25:38,760
Speaker 3: that come to LA and don't get everything they wanted

530
00:25:39,200 --> 00:25:43,000
Speaker 3: out of the city. You know, whether that's for a job,

531
00:25:43,119 --> 00:25:48,919
Speaker 3: for acting, for creative endeavors, for entrepreneurial ships, but whatever

532
00:25:48,960 --> 00:25:52,399
Speaker 3: it is. You know, like they'll come to LA because

533
00:25:52,400 --> 00:25:54,719
Speaker 3: we're the land of opportunity, and then they'll come and

534
00:25:54,720 --> 00:25:57,920
Speaker 3: then they'll they'll leave and say LA is fucking horrible.

535
00:25:57,960 --> 00:26:00,720
Speaker 2: Oh they'll be bitter. They'll be bitter. We get a

536
00:26:00,760 --> 00:26:01,080
Speaker 2: lot of that.

537
00:26:01,359 --> 00:26:03,679
Speaker 3: See, I don't think we get a lot of stereotypes,

538
00:26:03,800 --> 00:26:05,760
Speaker 3: you know, about who we are. And but then again,

539
00:26:05,800 --> 00:26:08,600
Speaker 3: those are things that people think of us as if

540
00:26:08,640 --> 00:26:11,600
Speaker 3: like if people only want to Times Square, you know,

541
00:26:11,680 --> 00:26:13,000
Speaker 3: and said New York sucks.

542
00:26:12,800 --> 00:26:15,840
Speaker 2: Right, exactly. The stereotype of LA is people are like

543
00:26:15,880 --> 00:26:17,960
Speaker 2: I went to LA once, I hated it, and I go, well,

544
00:26:17,960 --> 00:26:20,160
Speaker 2: what neighborhood did you go to. I went to Beverly

545
00:26:20,240 --> 00:26:22,320
Speaker 2: Hills for twenty four hours, and there was a bunch

546
00:26:22,320 --> 00:26:25,840
Speaker 2: of plastic surgery. I go, that is not the Los

547
00:26:25,840 --> 00:26:29,600
Speaker 2: Angeles experience. Los Angeles is a massive city with no nexus,

548
00:26:29,640 --> 00:26:32,560
Speaker 2: and every single neighborhood has its own identity. It's a

549
00:26:32,600 --> 00:26:36,600
Speaker 2: patchwork of various neighborhoods, each with their own very specific identity.

550
00:26:36,640 --> 00:26:39,880
Speaker 2: So you really, you really cannot make a broad generalization

551
00:26:39,920 --> 00:26:42,560
Speaker 2: about it. I lived there for fifteen years and I

552
00:26:42,640 --> 00:26:46,000
Speaker 2: still am figuring out what it's about. So I would

553
00:26:46,160 --> 00:26:48,960
Speaker 2: agree with you on that. However, when I traveled the world,

554
00:26:49,160 --> 00:26:52,040
Speaker 2: LAS held in high esteem, I thought, yeah, we are

555
00:26:52,080 --> 00:26:54,760
Speaker 2: in because I'm from Florida, and I'll tell you the

556
00:26:54,760 --> 00:26:57,919
Speaker 2: butt of every joke ever. But I relish in that.

557
00:26:58,000 --> 00:27:00,399
Speaker 2: So it's funny that your defensive of LA to me,

558
00:27:00,440 --> 00:27:02,800
Speaker 2: because when people make front of Florida, it just gives

559
00:27:02,840 --> 00:27:05,520
Speaker 2: me more and more power. I'm like, yeah, because I

560
00:27:05,560 --> 00:27:08,200
Speaker 2: grew up hating it. I grew up in these suburbs

561
00:27:08,240 --> 00:27:11,320
Speaker 2: is filled with elderly people on death's door, which is fine,

562
00:27:11,359 --> 00:27:13,240
Speaker 2: but it just was like not a place for a

563
00:27:13,320 --> 00:27:16,159
Speaker 2: kid or a mixed kid that was like full of

564
00:27:16,280 --> 00:27:20,879
Speaker 2: energy and creativity. I resented it. So now everybody hating

565
00:27:20,920 --> 00:27:24,080
Speaker 2: on Florida and all these Florida man memes, I finally

566
00:27:24,119 --> 00:27:27,760
Speaker 2: feel so validated and vindicated and just I'm like, I

567
00:27:27,840 --> 00:27:31,200
Speaker 2: knew it, and I knew I got out as soon

568
00:27:31,240 --> 00:27:33,439
Speaker 2: as I turned eighteen. For a reason, I feel like

569
00:27:34,440 --> 00:27:37,960
Speaker 2: I relish in people's hatred of mine where I'm from.

570
00:27:38,280 --> 00:27:40,400
Speaker 2: Not only do I not defend it, I'm like high

571
00:27:40,480 --> 00:27:43,760
Speaker 2: five motherfuckers, Like, yeah, I keep a porn gasoline. Yeah,

572
00:27:44,000 --> 00:27:44,720
Speaker 2: on the flames.

573
00:27:44,960 --> 00:27:47,359
Speaker 3: Florida is good at being yeah, being the worst of

574
00:27:47,400 --> 00:27:49,560
Speaker 3: the worst always.

575
00:27:49,840 --> 00:27:54,440
Speaker 2: I saw a meme it said, America is the Florida

576
00:27:54,680 --> 00:27:59,320
Speaker 2: of the world. It's like America compared to other countries,

577
00:27:59,400 --> 00:28:03,720
Speaker 2: it's the America. America is the world's Florida. That's what

578
00:28:03,760 --> 00:28:07,040
Speaker 2: I said. I was like, yes, but I love Miami.

579
00:28:07,119 --> 00:28:09,520
Speaker 2: I will say Miami is the exception because I Miami

580
00:28:09,680 --> 00:28:12,199
Speaker 2: was rough. I was born in Miami, and it was

581
00:28:12,400 --> 00:28:14,400
Speaker 2: very rough for a while. And then it was like

582
00:28:14,800 --> 00:28:18,920
Speaker 2: douchey house music for a while, like euro trash, douchey

583
00:28:19,080 --> 00:28:22,840
Speaker 2: club like like mikon Nos fucked Las Vegas, and it

584
00:28:22,960 --> 00:28:24,919
Speaker 2: just made this like it was like that kind of

585
00:28:24,920 --> 00:28:27,439
Speaker 2: culture which was like vapid and whack. And then and

586
00:28:27,480 --> 00:28:30,400
Speaker 2: then all of a sudden, in the past ten fifteen years,

587
00:28:30,400 --> 00:28:34,159
Speaker 2: it's had this like renaissance and it's like all the

588
00:28:34,200 --> 00:28:37,479
Speaker 2: things awesome about it got more awesome and louder, and

589
00:28:37,480 --> 00:28:39,000
Speaker 2: now it's like one of my favorite cities in America.

590
00:28:39,080 --> 00:28:41,080
Speaker 3: Orlando outside of the tour stuff is cool too, man,

591
00:28:41,080 --> 00:28:42,320
Speaker 3: there's a lot of great food in them.

592
00:28:42,480 --> 00:28:42,720
Speaker 1: Really.

593
00:28:42,760 --> 00:28:43,720
Speaker 3: Oh yeah, yeah, you got it.

594
00:28:43,760 --> 00:28:45,480
Speaker 2: You got only went to Disney World when I was

595
00:28:45,480 --> 00:28:46,840
Speaker 2: a little kid, and I haven't been there since.

596
00:28:46,880 --> 00:28:48,640
Speaker 3: I heard Pensa Cola is though too. It's you know,

597
00:28:48,760 --> 00:28:49,800
Speaker 3: it's it's rough.

598
00:28:49,600 --> 00:28:56,400
Speaker 2: But Pensicola. People out there that can't be I resent

599
00:28:58,360 --> 00:29:07,600
Speaker 2: n besides Roy Jones, it's go out there, all right,

600
00:29:08,560 --> 00:29:10,080
Speaker 2: you know.

601
00:29:13,360 --> 00:29:25,080
Speaker 1: With Aerdre, with Aerdre.

602
00:29:26,200 --> 00:29:28,920
Speaker 2: Have you ever been two waisted at work? Has there

603
00:29:28,960 --> 00:29:30,920
Speaker 2: ever been a time where you got fucking trash and

604
00:29:30,920 --> 00:29:32,960
Speaker 2: you were like ship, I did too much?

605
00:29:33,360 --> 00:29:36,760
Speaker 3: Yeah, I've tried, you know, I'm I'm a celebrated stoner.

606
00:29:36,800 --> 00:29:38,360
Speaker 3: I love being you know, I love getting high.

607
00:29:38,400 --> 00:29:38,760
Speaker 2: I don't know.

608
00:29:39,040 --> 00:29:41,680
Speaker 3: And uh, I thought it would be cool to cook stones,

609
00:29:42,280 --> 00:29:45,120
Speaker 3: but it's not. No, Yeah, it's like I thought it was.

610
00:29:45,440 --> 00:29:47,360
Speaker 3: You know, I thought it was like rock and roll.

611
00:29:49,240 --> 00:29:52,600
Speaker 2: What happened? There's too much ship going.

612
00:29:52,440 --> 00:29:56,640
Speaker 3: On and so yeah, it's just everything fell apart. I

613
00:29:56,680 --> 00:29:59,200
Speaker 3: can't and then and then there are people relying on

614
00:29:59,240 --> 00:29:59,960
Speaker 3: you know what I mean.

615
00:30:00,200 --> 00:30:02,000
Speaker 2: Did you smoke a blood? Did you do an edible?

616
00:30:02,040 --> 00:30:02,760
Speaker 2: Did you smoke a joint?

617
00:30:03,000 --> 00:30:06,440
Speaker 3: Above? Yeah, edible and smoke and just completely stone like

618
00:30:06,560 --> 00:30:09,880
Speaker 3: fucking the kid where you kind of got to hold

619
00:30:09,920 --> 00:30:12,640
Speaker 3: the edge of the table once in a while, and uh,

620
00:30:12,760 --> 00:30:15,920
Speaker 3: but you know, you think everything's cool, but like you know,

621
00:30:16,160 --> 00:30:19,280
Speaker 3: like the difference of like maybe going up on stage

622
00:30:19,440 --> 00:30:22,760
Speaker 3: or even doing an act or whatever. Stones or the

623
00:30:22,840 --> 00:30:25,680
Speaker 3: thing about a kitchen is there are like thirty people

624
00:30:25,720 --> 00:30:28,959
Speaker 3: relying on you, right, you know, and then and then

625
00:30:29,000 --> 00:30:31,360
Speaker 3: things are coming at a pace that your mind is

626
00:30:31,400 --> 00:30:34,000
Speaker 3: not ready for. And then you're dealing with fire and

627
00:30:34,120 --> 00:30:38,080
Speaker 3: knives and and you got to remember shit. You can't

628
00:30:38,120 --> 00:30:41,080
Speaker 3: just like freestyle and ramble. So that that didn't go well.

629
00:30:41,120 --> 00:30:42,440
Speaker 2: It was recent.

630
00:30:43,440 --> 00:30:45,640
Speaker 3: I try. I always try, Like it's almost like a

631
00:30:45,720 --> 00:30:49,600
Speaker 3: seasonal thing. I try every year to get on the

632
00:30:49,640 --> 00:30:51,600
Speaker 3: line Stone to see if it to see if you

633
00:30:51,640 --> 00:30:53,200
Speaker 3: could hack it, see if I could hack it. And

634
00:30:53,280 --> 00:30:53,720
Speaker 3: I can't.

635
00:30:57,440 --> 00:31:00,000
Speaker 2: Edibles too, yeah, edibles will not.

636
00:31:01,200 --> 00:31:05,040
Speaker 3: Yeah, and so yeah, don't. Yeah, I've tried to cook Stone.

637
00:31:05,040 --> 00:31:08,560
Speaker 3: We at the Kogi Truck one time made edibles. We

638
00:31:08,600 --> 00:31:12,920
Speaker 3: made our cakes into into an edible like trestleg chie cake,

639
00:31:13,160 --> 00:31:15,560
Speaker 3: but we didn't know how to measure the butter. So

640
00:31:15,640 --> 00:31:18,000
Speaker 3: each cake ended up having probably like an ounce of

641
00:31:18,000 --> 00:31:18,560
Speaker 3: weed in it.

642
00:31:20,920 --> 00:31:22,600
Speaker 2: So we were like we ate it.

643
00:31:22,720 --> 00:31:24,800
Speaker 3: So the team, like five of us ate them. And

644
00:31:25,160 --> 00:31:27,120
Speaker 3: this was early coke and went out on the street

645
00:31:27,120 --> 00:31:28,160
Speaker 3: and we couldn't.

646
00:31:28,120 --> 00:31:29,080
Speaker 2: We couldn't function.

647
00:31:29,200 --> 00:31:31,760
Speaker 3: We couldn't function. We had to leave the truck there

648
00:31:31,840 --> 00:31:34,440
Speaker 3: overnight because we couldn't drive it back and we couldn't

649
00:31:34,480 --> 00:31:36,320
Speaker 3: count the change. So we would just we just do

650
00:31:36,600 --> 00:31:39,840
Speaker 3: like a like trigger like Halloween candy. We just dumped

651
00:31:39,880 --> 00:31:42,720
Speaker 3: all our change and our dollar bills like on the thing,

652
00:31:43,000 --> 00:31:45,120
Speaker 3: and we just told people just take the fucking money

653
00:31:45,280 --> 00:31:47,680
Speaker 3: or leave the fucking money, and then we would just

654
00:31:47,680 --> 00:31:50,240
Speaker 3: be making food. We didn't even like follow the tickets.

655
00:31:50,520 --> 00:31:53,000
Speaker 3: We would just be making food. Whatever was in that

656
00:31:53,040 --> 00:31:56,600
Speaker 3: burrito was in that burrito. It didn't matter any But

657
00:31:56,720 --> 00:32:00,920
Speaker 3: that was a great day. Somebody, somebody was Aaron Dennis

658
00:32:01,040 --> 00:32:07,200
Speaker 3: on that Saturday. Somebody suited Yeah, yeah.

659
00:32:07,280 --> 00:32:09,560
Speaker 1: This is this in and now many.

660
00:32:10,640 --> 00:32:14,160
Speaker 2: We were like a Madrid later. Yeah, there's a restaurant

661
00:32:14,160 --> 00:32:20,080
Speaker 2: in Japan where the servers are elderly and they have dementia. Yeah,

662
00:32:21,080 --> 00:32:22,240
Speaker 2: you just get what you get.

663
00:32:22,320 --> 00:32:25,400
Speaker 3: That's a dream restaurant, man, that's wild. I love that ship.

664
00:32:25,520 --> 00:32:26,440
Speaker 2: You would you would go.

665
00:32:26,760 --> 00:32:28,720
Speaker 3: I would make a restaurant like that. I've tried. I

666
00:32:28,760 --> 00:32:31,600
Speaker 3: tried to make a restaurant like that. Kogie was trying you.

667
00:32:31,560 --> 00:32:32,760
Speaker 2: Try to hire people with dementia.

668
00:32:32,920 --> 00:32:36,440
Speaker 3: No, I've tried to make a restaurant where nobody could

669
00:32:36,520 --> 00:32:39,120
Speaker 3: say or knew what they were getting. Oh he was

670
00:32:39,160 --> 00:32:40,960
Speaker 3: that freestyle you just get what you get.

671
00:32:41,000 --> 00:32:41,400
Speaker 2: I love that.

672
00:32:41,600 --> 00:32:42,600
Speaker 3: Yeah, it was.

673
00:32:42,600 --> 00:32:45,200
Speaker 2: Like it's like it's like you're the ship, you're the

674
00:32:45,200 --> 00:32:46,440
Speaker 2: expert fucking hook it up.

675
00:32:46,720 --> 00:32:48,440
Speaker 3: Yes, I like that, but.

676
00:32:48,520 --> 00:32:50,080
Speaker 2: The dementia has different.

677
00:32:50,280 --> 00:32:51,120
Speaker 3: It's a little different.

678
00:32:51,120 --> 00:32:55,480
Speaker 2: That's that's like Russian Roulette. That's fucking wild.

679
00:32:58,800 --> 00:33:01,960
Speaker 3: But in Japan, because they're so polite to each other,

680
00:33:02,080 --> 00:33:07,200
Speaker 3: so everyone is there and they just endure it, which

681
00:33:07,200 --> 00:33:07,760
Speaker 3: is amazing.

682
00:33:07,960 --> 00:33:09,280
Speaker 2: Yeah, have you gone to Japan?

683
00:33:09,720 --> 00:33:11,360
Speaker 3: I have I worked in Japan?

684
00:33:11,600 --> 00:33:11,920
Speaker 1: Really?

685
00:33:12,040 --> 00:33:12,240
Speaker 2: Yeah?

686
00:33:12,280 --> 00:33:15,360
Speaker 3: I worked in Japan in Tokyo and Yokohama as a

687
00:33:15,400 --> 00:33:18,480
Speaker 3: cook back in the day. Oh, that was another time

688
00:33:18,480 --> 00:33:19,800
Speaker 3: I bombed in Japan.

689
00:33:19,960 --> 00:33:21,640
Speaker 2: What what? What after New York?

690
00:33:21,840 --> 00:33:23,680
Speaker 3: No? This is yeah after New York. This was two

691
00:33:23,720 --> 00:33:25,640
Speaker 3: thousand and three. I worked in the summer of two

692
00:33:25,680 --> 00:33:28,600
Speaker 3: thousand and three in Japan to just be better, you know,

693
00:33:28,800 --> 00:33:31,680
Speaker 3: like and uh so I was working in Iron Chef

694
00:33:31,720 --> 00:33:34,600
Speaker 3: Michiba's kitchen. He was the original Iron Chef. And then

695
00:33:34,600 --> 00:33:38,640
Speaker 3: I worked in a hotel in Yokohama, and I thought

696
00:33:38,680 --> 00:33:41,640
Speaker 3: I did. I thought I fucking I thought I brought it.

697
00:33:41,880 --> 00:33:44,920
Speaker 3: I thought I represented for the US of A. Yeah,

698
00:33:44,960 --> 00:33:48,440
Speaker 3: you were like gang Gang Gang Gang. I was dream Team.

699
00:33:48,520 --> 00:33:51,200
Speaker 3: I was like at Johnson, I thought I brought it.

700
00:33:51,520 --> 00:33:54,560
Speaker 3: And at the end they gave me my my report

701
00:33:54,600 --> 00:33:57,920
Speaker 3: card or my analysis, and the only thing the Japanese

702
00:33:57,920 --> 00:34:00,720
Speaker 3: could say about me was that was a good eater.

703
00:34:04,200 --> 00:34:04,480
Speaker 3: I was.

704
00:34:04,560 --> 00:34:07,520
Speaker 2: It was why, why why you could have fucked up

705
00:34:07,560 --> 00:34:09,359
Speaker 2: that bad? Like what?

706
00:34:09,040 --> 00:34:09,080
Speaker 3: What?

707
00:34:09,360 --> 00:34:10,120
Speaker 2: What was that about?

708
00:34:10,400 --> 00:34:12,560
Speaker 3: I've been, I've been. There was a period in my

709
00:34:12,640 --> 00:34:17,759
Speaker 3: life where I just I got by because of effort.

710
00:34:18,040 --> 00:34:20,720
Speaker 3: And that was for a long period, probably up until

711
00:34:21,360 --> 00:34:24,479
Speaker 3: probably up until about two thousand and five. It wasn't

712
00:34:24,480 --> 00:34:27,520
Speaker 3: that long ago. And then something kicked in, you know,

713
00:34:27,600 --> 00:34:31,239
Speaker 3: later on and then with Kogie, but uh yeah, I

714
00:34:32,000 --> 00:34:34,200
Speaker 3: tried my best, and I just couldn't keep up with

715
00:34:34,239 --> 00:34:37,200
Speaker 3: these cooks. They're so good in Japan. They're so fucking good.

716
00:34:37,239 --> 00:34:41,800
Speaker 3: They're so precise, brutal, Yeah, and they they're just everything

717
00:34:41,880 --> 00:34:44,000
Speaker 3: is perfect, the cuts are perfect, and I was just

718
00:34:44,160 --> 00:34:46,759
Speaker 3: all thumbs and I was getting through it. But I

719
00:34:46,840 --> 00:34:50,680
Speaker 3: was like I was, I was like a guy sweating bullets,

720
00:34:50,719 --> 00:34:55,960
Speaker 3: you know, like everything, And they were supposed to make

721
00:34:56,000 --> 00:34:58,960
Speaker 3: these comments on like how my aptitude was and all

722
00:34:58,960 --> 00:35:00,960
Speaker 3: these things, and the only thing they wrote was that he

723
00:35:01,120 --> 00:35:01,520
Speaker 3: was a great.

724
00:35:01,719 --> 00:35:03,920
Speaker 2: Oh that's a kick of the fucking crotch.

725
00:35:03,920 --> 00:35:06,040
Speaker 3: But that's a bomb. But it's great, you know.

726
00:35:06,239 --> 00:35:09,160
Speaker 2: Don't you think that all those failures and trials and

727
00:35:09,160 --> 00:35:11,960
Speaker 2: tribulations is what has made you so successful?

728
00:35:12,440 --> 00:35:14,800
Speaker 3: I think, not only just me, but it helps. I

729
00:35:14,880 --> 00:35:17,000
Speaker 3: think it's what helps me relate to a lot of

730
00:35:17,040 --> 00:35:19,560
Speaker 3: others because a lot of you know, we all fuck up, man,

731
00:35:19,640 --> 00:35:21,600
Speaker 3: we all bomb, you know, and that's what your podcast

732
00:35:21,680 --> 00:35:24,279
Speaker 3: is about. It's just we're not in a society where

733
00:35:24,280 --> 00:35:26,440
Speaker 3: we can share those things a lot or admit to

734
00:35:26,480 --> 00:35:30,279
Speaker 3: those things, because we're judged on those things. But I

735
00:35:30,280 --> 00:35:32,200
Speaker 3: think it would be better if we're able to express

736
00:35:32,200 --> 00:35:34,239
Speaker 3: them more, because then we can like all like laugh

737
00:35:34,280 --> 00:35:37,640
Speaker 3: about them and then like analyze them and then use

738
00:35:37,680 --> 00:35:40,480
Speaker 3: them as a part of like our own kind of identity,

739
00:35:40,640 --> 00:35:43,400
Speaker 3: you know, because without that then we're all just trying

740
00:35:43,400 --> 00:35:48,439
Speaker 3: to be kind of the same model of things. But

741
00:35:48,440 --> 00:35:51,360
Speaker 3: but yeah, I you know, I just hope that we

742
00:35:51,400 --> 00:35:53,640
Speaker 3: can talk about them more, because yeah, I think that's

743
00:35:53,680 --> 00:35:55,759
Speaker 3: what helps me relate because you know, I feed people

744
00:35:55,800 --> 00:35:57,960
Speaker 3: on the streets all day every day, right, And I

745
00:35:57,960 --> 00:36:00,520
Speaker 3: think it's just the way that we express ourselves, the

746
00:36:00,560 --> 00:36:03,480
Speaker 3: way our food taste. They can taste, you know, like

747
00:36:03,719 --> 00:36:06,440
Speaker 3: mistakes and failures and speed bumps in our food, you know,

748
00:36:06,480 --> 00:36:09,480
Speaker 3: as far as like when you eat it and it

749
00:36:09,600 --> 00:36:12,520
Speaker 3: just doesn't feel like fully put together, you know, it

750
00:36:12,560 --> 00:36:14,879
Speaker 3: feels like there. There have been a lot of you know,

751
00:36:15,120 --> 00:36:17,719
Speaker 3: things that got that to that point. And I think

752
00:36:17,760 --> 00:36:21,239
Speaker 3: that's what it makes Kogie relate to so many people. Yeah, yeah, yeah,

753
00:36:21,280 --> 00:36:23,120
Speaker 3: because they're going they might be going through it right now.

754
00:36:23,120 --> 00:36:24,680
Speaker 3: They might have fucked up at their job and they

755
00:36:24,760 --> 00:36:26,399
Speaker 3: come and eat at Kogie and they're like, oh shit,

756
00:36:26,480 --> 00:36:27,399
Speaker 3: really fucked up too.

757
00:36:27,520 --> 00:36:27,719
Speaker 1: You know.

758
00:36:28,080 --> 00:36:30,640
Speaker 2: It makes it human. We're not human, Yeah, it makes

759
00:36:30,640 --> 00:36:33,839
Speaker 2: it human. Wow, it's fucking fascinating. Wait, I had fucking

760
00:36:33,920 --> 00:36:36,440
Speaker 2: one another. Oh has there any ever been like a

761
00:36:36,560 --> 00:36:41,839
Speaker 2: robbery or like some fucking crazy ass customer going fucking nuts,

762
00:36:41,920 --> 00:36:44,040
Speaker 2: or like a meltdowns or anything at any of your

763
00:36:44,040 --> 00:36:47,359
Speaker 2: restaurants somebody coming in but naked and taking a ship

764
00:36:47,440 --> 00:36:49,640
Speaker 2: on the wall, any of that kind of fucking crazy shit.

765
00:36:50,040 --> 00:36:52,759
Speaker 3: Oh man, I'm sure, there are plenty of chefs that

766
00:36:52,800 --> 00:36:55,640
Speaker 3: have gone through that we have been lucky we haven't.

767
00:36:57,040 --> 00:36:59,960
Speaker 3: But early in the Kogie days, I was the fucking

768
00:37:00,239 --> 00:37:03,560
Speaker 3: train wreck because I would take food out of people's

769
00:37:03,560 --> 00:37:06,400
Speaker 3: hands because when I went, what happened was when they

770
00:37:06,400 --> 00:37:10,160
Speaker 3: were yes, really yes. When what happened was when we

771
00:37:10,200 --> 00:37:12,799
Speaker 3: started kogi. We were all out of a job, and

772
00:37:12,840 --> 00:37:15,520
Speaker 3: it was our freedom, like it was like truly like

773
00:37:15,520 --> 00:37:17,960
Speaker 3: our ability to just do whatever the hell we wanted.

774
00:37:18,440 --> 00:37:22,040
Speaker 3: And so for me it was like finally my chance

775
00:37:22,120 --> 00:37:24,680
Speaker 3: to be just like this is what I serve and

776
00:37:24,719 --> 00:37:28,480
Speaker 3: that's what you get, you know, like just like no substitutions,

777
00:37:28,600 --> 00:37:31,480
Speaker 3: no sauce on the side, no nothing. And so it

778
00:37:31,560 --> 00:37:34,680
Speaker 3: was sushi bar style, almost class style in my mind.

779
00:37:35,320 --> 00:37:37,920
Speaker 3: And so when people would start to ask for things,

780
00:37:38,120 --> 00:37:40,120
Speaker 3: instead of getting mad, I would get so mad, but

781
00:37:40,200 --> 00:37:42,080
Speaker 3: instead of like getting violent or anything like that, I

782
00:37:42,080 --> 00:37:44,279
Speaker 3: would just walk out of the truck. I would take

783
00:37:44,360 --> 00:37:49,440
Speaker 3: their food out of their hand midpipe. I would replace

784
00:37:49,520 --> 00:37:52,680
Speaker 3: it with a crumpled out bill and then we would

785
00:37:52,680 --> 00:37:57,799
Speaker 3: close the doors and take off. So that was that

786
00:37:57,920 --> 00:37:59,759
Speaker 3: was kind of the koge style, and I kind of.

787
00:38:00,080 --> 00:38:04,040
Speaker 2: They asked for a substitute oh yeah, yeah, God forbid,

788
00:38:04,040 --> 00:38:07,200
Speaker 2: they asked for sauce on the side. Were you like

789
00:38:07,239 --> 00:38:09,920
Speaker 2: hot tempered in those days? Was it like hot like

790
00:38:10,000 --> 00:38:12,080
Speaker 2: hot blooded? No, it was frustrated.

791
00:38:12,719 --> 00:38:15,400
Speaker 3: It was earnest. I'm kind of actually proud of it

792
00:38:15,440 --> 00:38:19,040
Speaker 3: at the time. Man. Yeah, it was very earnest. You know,

793
00:38:19,080 --> 00:38:21,200
Speaker 3: it was very earnest. There was there's a famous sushi

794
00:38:21,280 --> 00:38:24,880
Speaker 3: bar chef here called uh Nozawa that his family now

795
00:38:24,960 --> 00:38:27,640
Speaker 3: runs Sugarfish and we do the same. He was, you know,

796
00:38:27,800 --> 00:38:29,960
Speaker 3: if you asked him for a California rolely kick you out,

797
00:38:30,160 --> 00:38:30,360
Speaker 3: you know.

798
00:38:32,560 --> 00:38:34,960
Speaker 2: So it was kind of like sho Dreams of Sushi

799
00:38:35,040 --> 00:38:38,479
Speaker 2: meets like the soup Nazi from Seinfeld. Yeah, no soup

800
00:38:38,520 --> 00:38:38,680
Speaker 2: for you.

801
00:38:39,640 --> 00:38:43,200
Speaker 3: Yeah, except on the streets. Yeah, that you know. But

802
00:38:44,000 --> 00:38:46,400
Speaker 3: it was all out of love and that eventually evolved

803
00:38:46,400 --> 00:38:48,960
Speaker 3: into a deeper love where we took care of people.

804
00:38:49,000 --> 00:38:52,160
Speaker 3: But I think Kogi's and everything that we do has

805
00:38:52,200 --> 00:38:55,120
Speaker 3: been lucky in the sense that you know, people relate,

806
00:38:55,360 --> 00:38:57,759
Speaker 3: you know, people feel like we're a part of them.

807
00:38:57,880 --> 00:39:00,440
Speaker 3: So you know, like we can't go anywhere, you know.

808
00:39:00,560 --> 00:39:03,200
Speaker 2: Yeah, yeah, yeah, yeah, so fuck.

809
00:39:03,040 --> 00:39:06,560
Speaker 3: But no one's coming naked. I take a shit.

810
00:39:06,920 --> 00:39:08,960
Speaker 2: Maybe I'll do it tonight. Yeah, you would have to.

811
00:39:11,320 --> 00:39:13,480
Speaker 2: They tried to stop us, and we can't be stopped.

812
00:39:13,719 --> 00:39:16,080
Speaker 3: Can't be stopped, man, Roy Chai, thank you so much.

813
00:39:16,320 --> 00:39:23,200
Speaker 2: All right, thank you, shr with a redre all right,

814
00:39:23,320 --> 00:39:25,960
Speaker 2: listen up, we got something special for you. Got a

815
00:39:26,000 --> 00:39:28,200
Speaker 2: burning story that you're itching to tell about when you

816
00:39:28,320 --> 00:39:31,440
Speaker 2: bombed or absolutely failed in life. Now's your chance to

817
00:39:31,560 --> 00:39:33,879
Speaker 2: tell me all about it, Babel. I want to hear

818
00:39:33,920 --> 00:39:38,320
Speaker 2: your worst, most cringe worthy what the fuck was I thinking?

819
00:39:38,400 --> 00:39:41,160
Speaker 2: What just happened moment? So pick up your phone and

820
00:39:41,239 --> 00:39:45,000
Speaker 2: dial seven one six Bombing. That's seven one six two

821
00:39:45,080 --> 00:39:48,080
Speaker 2: six six twenty four sixty four and leave me a

822
00:39:48,160 --> 00:39:51,000
Speaker 2: voicemail and we might just play it on a future episode.

823
00:39:51,080 --> 00:39:52,879
Speaker 2: Bombing with Eric Andre is brought to you by Will

824
00:39:52,920 --> 00:39:56,120
Speaker 2: Ferrell's Big Money Players Network and iHeart Podcast. Our executive

825
00:39:56,160 --> 00:39:59,919
Speaker 2: producer is Olivia Aguilar, Our producer is Bei Wang, Our

826
00:40:00,040 --> 00:40:03,160
Speaker 2: research assistant is David Carliner. Our editor and sound designers

827
00:40:03,160 --> 00:40:05,719
Speaker 2: Andy Harris, and our art is by Dylan Vanderbergh. Go

828
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