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Speaker 1: This is the most dramatic podcast ever and iHeartRadio podcast.

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Speaker 1: Chris Harrison coming to you from the home office in Austin, Texas.

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Speaker 1: One of the things I love about Austin, and one

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Speaker 1: of the things I just love about the fact that

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Speaker 1: I've travel around the world is food.

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Speaker 2: Food and wine.

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Speaker 1: If you know me at all, you know I love both,

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Speaker 1: especially my good wines. But I love talking food, I

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Speaker 1: love talking wine. The people that I really look up

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Speaker 1: to and admire and follow on Instagram, on TV, you

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Speaker 1: name it, are chefs. I am obsessed with chefs, the

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Speaker 1: fact that they can do what they do at such

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Speaker 1: a masterclass level, and those chefs that have really separated

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Speaker 1: themselves gone to that next level on media, whether it's TV, magazines, podcasts,

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Speaker 1: you name it. But also they have maintained that relevance

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Speaker 1: in the real culinary world, meaning their restaurant are absolutely banging.

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Speaker 1: The guy that checks every box you can name in

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Speaker 1: being a chef and in dominating this world is Tyler Florence.

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Speaker 1: I don't know Tyler that well, obviously, he hosts a

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Speaker 1: podcast with a very good friend of mine, Wells Adams,

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Speaker 1: and I'm jealous that these guys have the podcast two

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Speaker 1: dudes in a kitchen, and so I am going to

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Speaker 1: borrow Wells Adams co host Tyler Florence, and he's going

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Speaker 1: to join me on the most dramatic podcast ever. We're

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Speaker 1: diving into it right now. Joining me now is the

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Speaker 1: one the only chef, Tyler Florence. Dude, it's good to

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Speaker 1: see you. Thanks for joining me.

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Speaker 2: My pleasure. Good to see you too, man. How are you.

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Speaker 2: I'm doing great?

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Speaker 1: Thanks for asking.

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Speaker 2: You know.

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Speaker 1: I know it's early out west, and I appreciate you

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Speaker 1: getting up and doing this. I'm obviously here in Austin

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Speaker 1: Central time, but I see you know, Tyler Florence up

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Speaker 1: sipping his coffee as I kept I'm interested in. People

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Speaker 1: probably want to know right away what's a chef?

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Speaker 2: You know?

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Speaker 1: Do you make your own coffee? You're grinding your own beans?

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Speaker 2: How's that work?

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Speaker 1: As you're sipping on your morning Joe?

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Speaker 2: Oh, well, I you know, like it or not. It's

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Speaker 2: one of the horrible things about getting old, Like at

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Speaker 2: five thirty in the morning. Yeah, I think you and

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Speaker 2: I have the same age. How about fifty two? Yep?

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Speaker 2: Same age? Nineteen seventy one yep, yep. So I don't

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Speaker 2: know about you, but like five thirty in the morning,

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Speaker 2: if I want to or not, my ice crack open. Yeah. Yeah,

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Speaker 2: So I'm up. I'm an early riser. And that being said,

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Speaker 2: I also kind of go to bed late just because

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Speaker 2: I get home with the restaurants at like ten eleven o'clock.

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Speaker 2: So my average day is like fifteen hours, eighteen hours.

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Speaker 2: Like it's a grinder, right. So the first part of

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Speaker 2: the thing, I gotta have some great coffee, you know.

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Speaker 2: I'm just I'm a huge fan nerd on coffee. And

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Speaker 2: there's a great roaster called Equator here in Marin County, California,

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Speaker 2: just across the bridge from San Francisco, and I just

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Speaker 2: think it's the absolute best. And so I've got a

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Speaker 2: I've got a Brebel Oracle one Touch, like the really

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Speaker 2: expensive one, and I've got it in truffle black.

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Speaker 1: Truffle black. That's a color.

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Speaker 2: Yeah, it's a color, truffle black. Right. So I walk

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Speaker 2: in the morning in this like Darth Vader of an

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Speaker 2: espresso machine is there to greet me, and I'm like,

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Speaker 2: let's roll, let's do it right.

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Speaker 1: I'm gonna admit two things right away. I love food,

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Speaker 1: love wine. I love to cook. But two things I

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Speaker 1: cannot stand in this world.

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Speaker 2: Coffee.

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Speaker 1: I just the taste, I love the smell. I've tried

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Speaker 1: to drink it, I you know, for many years, obviously

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Speaker 1: when I was hosting the Bachelor bacherette and I kept

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Speaker 1: ungodly hours like you up all night. I'm sure Wells

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Speaker 1: has talked to you about that. I would try to

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Speaker 1: drink coffee. I can't do it, man, I just can't

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Speaker 1: stand it.

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Speaker 2: And listen, I can totally understand where that comes from,

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Speaker 2: because it's a very like bitter taste, but like once

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Speaker 2: you get into the nuance, it's like bad coffee, Like,

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Speaker 2: you know, God bless Starbucks because it's not great, but

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Speaker 2: it's always there, like it is so bitter, it's so discovery.

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Speaker 1: One says that Starbucks coffee just becomes addictive. But nobody

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Speaker 1: really likes it.

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Speaker 2: Nobody. I don't like it, but I'm glad it's there

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Speaker 2: when I'm traveling because at least it's really consistent, you know,

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Speaker 2: but it's not. But there's nuances in uh, like the

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Speaker 2: medium roast world. There's there's a whole new generation of

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Speaker 2: coffee roasters. They're not like taking it like super dark.

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Speaker 2: I remember like when I was a kid. I grew

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Speaker 2: up in restaurants. Right, there's a thing called like like

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Speaker 2: a robusto Italian espresso roast, and it was dark black

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Speaker 2: and it was shiny, so they would they would theoretically

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Speaker 2: burn the beans and when you roast it obvious sudden

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Speaker 2: there's oils. There's moisture inside the bean too, because they

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Speaker 2: go from green to dark brown, the oils get extracted,

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Speaker 2: the moisture of being gets extracted. And then what they

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Speaker 2: would do is they would pipe that back on top

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Speaker 2: of the bean to give it like a glaze, and

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Speaker 2: then it would smell really good. But it was just

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Speaker 2: so incredibly better as awful. And now, like the new

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Speaker 2: thought process is not a dark roast, but it's more

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Speaker 2: of a medium roast, so you get so it holds

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Speaker 2: on to the fat inside the bean itself a natural oil.

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Speaker 2: That way, you get like a really serious golden crima

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Speaker 2: on top. And then and then you're not really I mean,

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Speaker 2: it's still it's still coffee, so it's still kind up

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Speaker 2: like a very robust flavor, but instead of it being bitter,

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Speaker 2: it's it's actually sweet. It has more of a camel

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Speaker 2: note to it. And then once you get into it.

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Speaker 2: There could be a blueberry bomb, there could be a

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Speaker 2: nutty note, there could be chocolate, there could be citrus,

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Speaker 2: depending on exactly where they get the beans from, and

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Speaker 2: and and so like to me, I'm just so into.

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Speaker 1: It and I blow it away that I we just

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Speaker 1: did ten minutes on coffee. You you are deep into this.

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Speaker 1: You're a lover.

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Speaker 2: Yeah, yeah, for for real. And listen, if if a

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Speaker 2: push come to shove, if I had to make a

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Speaker 2: hard distinction between like alcohol or coffee, alcohol is out,

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Speaker 2: oh wow, right, coffe, yeah, I could. I could easily

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Speaker 2: go without alcohol. But coffee to me is just kind

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Speaker 2: of one of those things. It's just my little personal

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Speaker 2: ceremony every morning, right, I get up first.

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Speaker 1: The kid Lauren, my fiance, Lauren z Ema, so elz

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Speaker 1: when she she goes. You don't understand. When I go

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Speaker 1: to bed, I'm thinking about drinking coffee in the morning.

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Speaker 1: I'm already excited about having my coffee.

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Speaker 2: Yeah, and and and it's delicious, right, and there's also

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Speaker 2: like really great health notes to it as well. I

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Speaker 2: mean it definitely you know, the caffeine kind of gets

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Speaker 2: you going, so you kind of filled that out at.

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Speaker 1: I think it's a bad rep so that it's not

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Speaker 1: bad for you.

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Speaker 2: No, it's it's not bad for you. I guess it

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Speaker 2: depends on it. Like listen, everything in excess is putting bad.

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Speaker 2: Of course, I think it's probably bad for you, know,

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Speaker 2: for anxiety, if you if you drink a lot of coffee.

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Speaker 2: It's probably bad for blood pressure. If you drink a

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Speaker 2: lot of coffee.

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Speaker 1: You're not hydrated and you just keep drinking six coffees

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Speaker 1: all day. Of course it's not going to be great

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Speaker 1: for you.

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Speaker 2: Yeah, yeah, But there's lots of really great benefits of

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Speaker 2: coffee as well. And it's just kind of one of

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Speaker 2: those things like I just like the aroma, the taste

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Speaker 2: of flavor, Like it's just kind of one of one

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Speaker 2: of the things. And so my wife when when we

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Speaker 2: first met, uh, she she drank port over coffee or

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Speaker 2: just bathed like coffee from like a mister coffee machine whatever.

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Speaker 2: So like it's got to hopper on top, you put

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Speaker 2: the grinds in in coffee filter and then it's percolated,

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Speaker 2: and like to me, I just can't drink that to

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Speaker 2: save my life. If it's like if it's like pour

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Speaker 2: over like diner coffee, I'll pass. I'd really have a

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Speaker 2: couple of hot tea and and you can't tell you

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Speaker 2: something my my my assistant books my hotel rooms based

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Speaker 2: on that they have an espresso machine and a kitchener.

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Speaker 1: Wow, you are bougie. You are bougie, super bougie.

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Speaker 2: Dude, Like, like, are you going to like so you're

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Speaker 2: going to this new city? Uh, here's here's this hotel

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Speaker 2: I called them. I mean a couple of things. I

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Speaker 2: need a cops out at eleven o'clock at night if

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Speaker 2: I get there late, and then and then I need

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Speaker 2: I need an espresso in the morning. If you don't

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Speaker 2: have espresso, because it just slows the day down. I'm

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Speaker 2: saying you like like you like if if I'm traveling,

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Speaker 2: I don't casually travel. I travel for work.

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Speaker 1: And I I actually because I'm a big tea drinker,

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Speaker 1: I actually travel with my own tea. So I know

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Speaker 1: on airplanes, airports, hotels, I wake up and I have

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Speaker 1: my tea.

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Speaker 2: What's your tea?

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Speaker 1: Uh? And it's it's not great, it's cheap. I but

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Speaker 1: I love the Zen it's toatso brand. I just I

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Speaker 1: love the Zen totso green tea.

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Speaker 2: That's nice. Listen, green tea is fabulous. Man. I had

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Speaker 2: a cup of green tea the other day at at

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Speaker 2: a restaurant and I was just sort of like an

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Speaker 2: after dinner thing and he came by and I just

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Speaker 2: felt like that was like a nice little cup of

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Speaker 2: tea sounds great. And I had a little cup of

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Speaker 2: green tea, and that's super beneficial for you.

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Speaker 1: I'm a big de mint tea at night. I love

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Speaker 1: love tea, and Honey, I'm like, I think I was

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Speaker 1: maybe in my prior life was British. I'm guessing because

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Speaker 1: I love a good pea coat, love a good scarf,

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Speaker 1: love some tea, and I love soccer as well.

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Speaker 2: Where's your ancestry from? Where are your people from?

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Speaker 1: My people are from Austria, Okay, Texas, the United States.

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Speaker 1: We could only I could only track them back to

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Speaker 1: like when Texas was was formed. They came from Georgia.

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Speaker 1: But my other side of the family, uh Ashkenazi Jews,

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Speaker 1: came out of Austria.

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Speaker 2: Yeah we are, well, there was because my last name

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Speaker 2: was Florence, right, so there was this rumor family lore

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Speaker 2: we were Italian and and so this say yeah Florenza Florence,

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Speaker 2: like it just sense. So the family lore was that

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Speaker 2: two brothers came from Tuscany and then came to the

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Speaker 2: New World through Ellis Island. And then you know, if

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Speaker 2: you've seen Godfather too, where Corleone we you know, couldn't

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Speaker 2: speak English. So Corleoni became his last name because he

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Speaker 2: was from Corleono, Sicily. And so the rumor was that

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Speaker 2: that the two brothers didn't speak English, so Florence became

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Speaker 2: their last name, and that became our American last name

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Speaker 2: was Florence, right, interesting, well that and that's so the

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Speaker 2: story went forever, and so we just felt like, Okay,

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Speaker 2: you know, that's the reason I like pasta, That's the

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Speaker 2: reason I love Italian food. And when I go to Italy,

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Speaker 2: there's there's a deep soulful, spiritual connection with the food

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Speaker 2: and the culture and the people. Like I just get

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Speaker 2: there and just simulate really fast, like I'm here, I

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Speaker 2: can live in Italy and two seconds flat, I could

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Speaker 2: live in Rome, I could live in Florence. Like I

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Speaker 2: just really love it speaking of Italy.

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Speaker 1: And Europe because I love I just took a huge

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Speaker 1: trip for her last birthday. We went through Italy, through Tuscany,

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Speaker 1: started in Florence, which, by the way, one of my

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Speaker 1: favorite cities in the world. I think it is massively underrated,

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Speaker 1: even though it's a huge tourist spot. I still think

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Speaker 1: it's underrated. I think people kind of sleep on how

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Speaker 1: great Florence is. But then we went through the countryside

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Speaker 1: and went wine tasting and had cooking classes and did

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Speaker 1: the whole thing. And my question is the food there.

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Speaker 1: And everybody says this, and it's very true. When you

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Speaker 1: eat there, the pasta, the meats, everything, no matter what

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Speaker 1: you do, you're not bloated, you don't feel sick, you

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Speaker 1: don't get tired. It's just so much cleaner and better.

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Speaker 1: And obviously the ingredients are very different from what we

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Speaker 1: use in America. As a chef, when you're creating a

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Speaker 1: kitchen and you're cooking for the masses, how do you

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Speaker 1: create that in America? How are your restaurants as good

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Speaker 1: as the ones in Florence or in Tuscany.

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Speaker 2: Listen, I think that's a great question, like how do

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Speaker 2: you stand out, how do you be great? How do

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Speaker 2: you be great and consistent? And then carve your own

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Speaker 2: lane in a way, because American food is kind of

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Speaker 2: hard to describe. Yeah, like, if you had to say, Okay,

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Speaker 2: what is American food, it's really kind of a big

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Speaker 2: mish mash of a lot of.

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Speaker 1: Things, right, yeah, because we are a massive melting pot

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Speaker 1: from every culture around the world, and we're a pretty

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Speaker 1: young country and culinary wise, we're very young.

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Speaker 2: Very young, so it's really hard to put your finger

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Speaker 2: on exactly what American food is. Now. I grew up

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Speaker 2: in the South. I grew up in South Carolina. I

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Speaker 2: went to culinary school in Charleston, and to me, Southern

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Speaker 2: food I think is the clearless clearest identifier of what

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Speaker 2: American food truly is, because it's food that you just

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Speaker 2: can't get anywhere else on planet Earth. And then you

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Speaker 2: start going to like the Northeast and like the Midwest,

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Speaker 2: and you can quickly trace back cultural roots to the

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Speaker 2: motherland where everything came from. Right, It's like German immigrants,

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Speaker 2: Swedish immigrants, Polish immigrants, Italian immigrants, Jewish immigrants, right, African

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Speaker 2: American influence and a lot of and so you kind

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Speaker 2: of see that where things come from. But then you

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Speaker 2: start taking a look at the melting pot of the

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Speaker 2: food in the South, and like that's very, very distinctive

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Speaker 2: and it happened here, right, So it's like the melting

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Speaker 2: pot started creating like this new you know, kind of culture,

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Speaker 2: what food, And I am so grateful to have that

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Speaker 2: experience in my life, growing up in such a cultural, rich,

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Speaker 2: diversified community where I learn a lot from everybody.

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Speaker 1: Well, it's interesting you say that because so I grew

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Speaker 1: up in Texas, and you know, we think we're the

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Speaker 1: South as well, it's a different South you were from,

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Speaker 1: the different Deep South. Texas. We are known for our barbecue.

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Speaker 1: I'm in Austin, Texas, the cradle of barbecue, but people

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Speaker 1: don't know that's not Southern. It's German. The Germans created barbecue.

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Speaker 1: And if you drive around Texas there's a lot of

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Speaker 1: German towns. New Bronze FLEs and Writes is Deli, which

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Speaker 1: is a famous barbecue place. They're the ones that started

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Speaker 1: smoking meat. So we you know, we've definitely borrowed it,

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Speaker 1: but it it actually bizarrely came from Germany. It did

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Speaker 1: for Germans, not Germany, but actually the Germans that were here.

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Speaker 2: Yeah, because the Germans definitely know how to manipulate pork,

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Speaker 2: There's no doubt about it. They're very, very, very good

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Speaker 2: at it right, very traditional, deep culinary heritage, especially if

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Speaker 2: you go to like Saint Louis. It's really obvious in

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Speaker 2: Saint Louis, right because you know Annheuser Bush of Saint Louis, Missouri. Like,

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Speaker 2: there's a very deep German, rich German population in Saint Louis.

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Speaker 2: And there's a barbecue place there. I think it's called

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Speaker 2: Atoms if I'm thinking about correctly. But they season their

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Speaker 2: pork with paprika and they serve it with apple sauce.

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Speaker 1: Oh interesting, Oh, very German.

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Speaker 2: Very German there. It was like wow, trip, I'm like, wow,

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Speaker 2: this is like the Saint Louis barbecue scene. And I'm

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Speaker 2: a huge barbecue guy, Like.

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Speaker 1: Oh my, there are the places in Austin. Do you

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Speaker 1: have any go tos?

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Speaker 2: Well, yeah, for sure. So Aaron Franklin is a buddy, right,

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Speaker 2: you got to give him a big.

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Speaker 1: Shout you just well, by the way, Aaron Franklin doesn't

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Speaker 1: need a shout out. There is a line right now,

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Speaker 1: I promise you at Franklin's Barbecue. And if you ever

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Speaker 1: come to Austin, it's worth it, guys, get in line,

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Speaker 1: get you some Aaron Franklin's risk it.

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Speaker 2: Yea yeah, with I doubt and I've got like a

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Speaker 2: funny kind of an a whole celebrity story. At Austin, Texas,

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Speaker 2: I was. I'm also I like motorcycles a lot, so

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Speaker 2: I was in town for the Moto GP event at

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Speaker 2: Circuit of America.

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Speaker 1: Yeah, coda out there.

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Speaker 2: This is going back about ten years. And I took

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Speaker 2: two restaurant friends from San Francisco that had never been

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Speaker 2: to Austin before. And I called Aaron and if you know,

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Speaker 2: you know Franklin's barbecue, there's one thing they don't do.

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Speaker 2: They don't do takeout. You gotta stand in line, and

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Speaker 2: you gotta wait with everybody else, right. But I called

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Speaker 2: him and I'm like, Aaron, bro, I've got these two

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Speaker 2: guys because the race started at eleven, yeah, right then,

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Speaker 2: And I'm like, we just would love to get some barbecue.

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Speaker 2: If it's okay, can we just get a couple of

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Speaker 2: bikes to go? And he goes, all right, So do

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Speaker 2: my favorite pull up be really low key pull up

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Speaker 2: walking on the side do or I know, I'll have

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Speaker 2: a couple of bags ready for right, And so we

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Speaker 2: pull in and of course it's like you know, a

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Speaker 2: like a uh Tahoe you know black you know, uh yeah,

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Speaker 2: I've got a driver. You know. You're like, we're just

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Speaker 2: rolling it and uh and everyone's like they got there.

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Speaker 2: They're they're basically camping in tents at like four o'clock

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Speaker 2: in the morning to make sure because when the brisket's gone,

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Speaker 2: the brisket's gone.

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Speaker 1: I know, you got to get in line. You get

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Speaker 1: your lawn chairs, you bring up your cooler of Shiner

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Speaker 1: black beer, and you just sit there and drink some

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Speaker 1: beers and wait for the barbecue to open.

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Speaker 2: Yeah, And and so they will at some point in time,

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Speaker 2: because I have waited in line for it in the past,

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Speaker 2: they will start just do the calculation of how much

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Speaker 2: brisket they've got. They'll go through the line and they

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Speaker 2: go one, two, three, four, five, sir, you are not

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Speaker 2: going to get any brisk yeah right now. And uh

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Speaker 2: and they're like, well, that's just that's how the cookie crumbles.

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Speaker 2: So anyway, so we roll in and then and then

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Speaker 2: I walk into the back door and as soon as

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Speaker 2: I get out of the car and people like, chev hey, shove,

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Speaker 2: what's up.

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Speaker 1: You're like, thanks for keeping it low key.

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Speaker 2: Dude, I know, yeah, right, And then I walk in

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Speaker 2: the back door and then I grabbed two two big bags,

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Speaker 2: heavy bags of barbecue, and then I walk out, and

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Speaker 2: then and then and and then the people realize I've

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Speaker 2: broken the cardinal rule at Aaron Franklin and they start booing.

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Speaker 2: They start booming us right and start throwing beer cans

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Speaker 2: in our car. Oh ship, oh no, oh my god. Yeah.

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Speaker 2: And then uh, you know, then you know, like we

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Speaker 2: went to go see Valentino ROSSI uh, you know, like

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Speaker 2: I don't think he won that one, but you know,

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Speaker 2: he's a big motorcycle guy. But we had a big

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Speaker 2: spread when we got there and it was kind of

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Speaker 2: fun but a huge fan. Also Tyson Cold with Ucci.

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Speaker 1: Oh my gosh, Ucci Ucci co. And they do the

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Speaker 1: uh I believe is it loro? He and Franklin uh

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Speaker 1: did a fusion. They did a barbecue Asian fusion deal.

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Speaker 1: That is spectacular, spectacla.

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Speaker 2: The foods.

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Speaker 1: The food scene in Austin's fantastic, it really is. I mean,

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Speaker 1: I'm such a foodie that you just find something different

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Speaker 1: driving down Congress or South Lamar whatever, and it's just

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Speaker 1: you find a new place pasta at X. The sushi

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Speaker 1: scene bizarrely is really good here. Sushi at X is wonderful.

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Speaker 1: So it's been it's been fascinating for the last couple

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Speaker 1: of years to dive into it. And by the way,

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Speaker 1: I would throw La Barbecue on that list.

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Speaker 2: Barbecue is great.

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Speaker 1: Yeah, and I'm I'm a big Terry blackskuy.

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Speaker 2: Terry Blacks is amazing. Oh my god, that's that's such great.

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Speaker 1: Beef rib man amazing, it's you know, you mentioned so

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Speaker 1: you mentioned a beef rib. So the crown jewel of

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Speaker 1: Texas is brisket. You gotta cook a good brisket. And

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Speaker 1: then you would say the pork rib baby back ribs,

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Speaker 1: even though that's more of a Carolina thing and you

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Speaker 1: start getting to Kansas City and Saint Louis and stuff

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Speaker 1: for ribs, but ribs are still a big deal. The

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Speaker 1: beef rib is something that really has come on in

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Speaker 1: the last decade. That's a big deal.

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Speaker 2: Now. Yeah, that's like that's like the big flintstone thing

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Speaker 2: that knocks the car over. They're huge, so good. So

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Speaker 2: we we have an Australian wagu beef rib on I

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Speaker 2: have a steakhouse in San Francisco, right, and and that

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Speaker 2: like when you get to that level of like flavor

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Speaker 2: and blubber. You know, when it's like cooked really really well,

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Speaker 2: it's just spectacular. It's just so good, Like I love it.

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Speaker 1: What are your favorite things? What do you love to

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Speaker 1: dive into? You know, I obviously when you're creating a restaurant,

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Speaker 1: you would think, oh, I'm just going to do my

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Speaker 1: favorite things. You don't really necessarily get to do that

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Speaker 1: because you have a concept at a restaurant. If you

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Speaker 1: could cook for me, for anybody, what's your go to?

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Speaker 2: Well, I gotta tell you, I really love beef. I'm

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Speaker 2: a big beef guy. I really do. I would say

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Speaker 2: that's probably my favorite thing in the world. Because you know,

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Speaker 2: we have a steakhouse and it's like this uh real

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Speaker 2: deep passion mine. We just got voted best steakhouse in

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Speaker 2: the San Francisco Bay Area by San Francisco magazine. Miller

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Speaker 2: and Locks is the name of the restaurant.

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Speaker 1: So let me ask you this. So because I'm a

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Speaker 1: steak guy too, Yeah, what do you order? What's your cut?

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Speaker 2: Well? I got to say I really like a ribbi.

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Speaker 2: I think a rib is great and if you take

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Speaker 2: it to the one step further, it's the tomahawk. Right,

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Speaker 2: So it's fy with the extended bone right.

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Speaker 1: Because I always want to know, like because I know,

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Speaker 1: like you know, I'm not a file at guy, and

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Speaker 1: I know chefs are Sometimes waiters look at you like, oh,

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Speaker 1: you're ordering a file at. So I'm like, Okay, how

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Speaker 1: can I also have a great meal but also look

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Speaker 1: cool at the restaurant to the chef and to the waiter.

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Speaker 1: Is it because I like New York's. I feel like

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Speaker 1: New York's kind of a good medium, got some marbling

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Speaker 1: in there, but it's also pretty lean.

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Speaker 2: Good flavor. I always go if they've got dry age

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Speaker 2: on there, go for that. If they got go for that.

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Speaker 2: If they've got Kobe, go for that. I mean, I

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Speaker 2: always try to get the most interesting thing for the table.

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Speaker 2: And I also like to try to get a steak

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Speaker 2: that other people can grab a slice of. So like

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Speaker 2: at the restaurant, are like slam Dunk Dinner is our

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Speaker 2: forty five day dry age tomahawk that comes from our

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Speaker 2: Ranchi partner in South Dakota. Like, so it's blacking as

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Speaker 2: prime and it's it's grass fed and then grain finished

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Speaker 2: on barley, which is what we call California corn. So

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Speaker 2: has a lower glycemic index, so it's actually healthier for

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Speaker 2: the cows and then better for the environment because has

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Speaker 2: less admissions. But the marbling, oh my god, market.

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Speaker 1: Just chop that up and share it, because that is

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Speaker 1: the other thing I want to ask is you see

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Speaker 1: all the fancy words on the menu, dry, aged, wagu, kobe, uh,

429
00:20:12,440 --> 00:20:14,960
Speaker 1: prime and all this stuff, and like it's a lot

430
00:20:15,000 --> 00:20:17,760
Speaker 1: for someone who doesn't understand. Can you break some of

431
00:20:17,760 --> 00:20:21,159
Speaker 1: those words and names and definitions down for us of

432
00:20:21,200 --> 00:20:22,320
Speaker 1: what's worth it what's not?

433
00:20:23,040 --> 00:20:25,159
Speaker 2: Yeah, so, so prime is going to be the best

434
00:20:25,359 --> 00:20:27,879
Speaker 2: quality could be looking for prime? Prime is great, And

435
00:20:27,880 --> 00:20:30,560
Speaker 2: then there's then there's choice, right, and choice is okay.

436
00:20:31,040 --> 00:20:32,960
Speaker 2: You know it's a it's like a different uh. The

437
00:20:33,040 --> 00:20:35,320
Speaker 2: marbling is a little different, but you always want to

438
00:20:35,320 --> 00:20:37,679
Speaker 2: look for the word prime. Now there's a difference between

439
00:20:37,720 --> 00:20:40,760
Speaker 2: kobe and wagu, right and and wagu is definitely a

440
00:20:40,800 --> 00:20:44,960
Speaker 2: word that has been used so often and almost to

441
00:20:45,000 --> 00:20:47,160
Speaker 2: the point where they may not be telling the truth

442
00:20:47,200 --> 00:20:50,480
Speaker 2: if it's real. Wag so so wagu is is a

443
00:20:50,560 --> 00:20:55,560
Speaker 2: specific Uh breed of cattle from Uh from uh kobe

444
00:20:55,720 --> 00:20:59,480
Speaker 2: so kobe traditionally right so so Wagu is a Japanese

445
00:20:59,520 --> 00:21:03,600
Speaker 2: term and and it's a traditional uh beef ranching process

446
00:21:03,840 --> 00:21:07,120
Speaker 2: uh in raising process from Japan. Right now around World

447
00:21:07,200 --> 00:21:12,240
Speaker 2: War two that someone's had successfully uh smuggled u wagou

448
00:21:12,320 --> 00:21:17,040
Speaker 2: semen from from Japan to Australia and now they're they're

449
00:21:17,080 --> 00:21:21,120
Speaker 2: successfully breeding Australian wago, which is spectacular. And that's what

450
00:21:21,160 --> 00:21:23,479
Speaker 2: we have on our restaurant because you kind of get

451
00:21:23,480 --> 00:21:26,400
Speaker 2: this like it's a little more meaty and not quite

452
00:21:26,480 --> 00:21:28,560
Speaker 2: so fatty, like it's a little more beefy, I think,

453
00:21:28,560 --> 00:21:30,720
Speaker 2: which I think is really delicious. So it's a company

454
00:21:30,720 --> 00:21:33,520
Speaker 2: called west Home that we use, ranching company out of

455
00:21:33,640 --> 00:21:37,240
Speaker 2: Australia that that I just absolutely love. So so uh

456
00:21:37,359 --> 00:21:40,680
Speaker 2: A one through five is a grading process for Japanese

457
00:21:40,680 --> 00:21:44,880
Speaker 2: wagar kobe right and and so uh a A five

458
00:21:45,160 --> 00:21:47,360
Speaker 2: is the absolute best is almost kind of what they

459
00:21:47,359 --> 00:21:49,800
Speaker 2: call snow beef. Right, It's just it's almost pure fat.

460
00:21:49,840 --> 00:21:51,880
Speaker 1: It melts in your mouth, melts in your mouth.

461
00:21:51,880 --> 00:21:53,760
Speaker 2: You have really really really good right. And then when

462
00:21:53,840 --> 00:21:57,960
Speaker 2: Australian instead of A one through five, it's f one

463
00:21:58,000 --> 00:22:01,560
Speaker 2: through five, right, and so so it say absolute absolute

464
00:22:01,600 --> 00:22:05,639
Speaker 2: best quality. Right, So we have a we have a

465
00:22:05,760 --> 00:22:10,480
Speaker 2: fifty two ounce wagu tomahawk on the on the menu

466
00:22:10,640 --> 00:22:13,040
Speaker 2: and we call it the e Rex, which is really great.

467
00:22:13,040 --> 00:22:14,639
Speaker 2: And again it's kind of pricey, but you put it

468
00:22:14,640 --> 00:22:16,400
Speaker 2: on the table and everybody gets a chance to split it.

469
00:22:16,400 --> 00:22:20,080
Speaker 2: It's just fun. It's just delicious. So that's my thing.

470
00:22:20,119 --> 00:22:22,440
Speaker 2: Answer your question. I really really love beef, and I

471
00:22:22,800 --> 00:22:25,440
Speaker 2: kind of eat beef most days, you know what I mean,

472
00:22:25,480 --> 00:22:28,560
Speaker 2: Like like i'll i'll my go to kind of keto

473
00:22:29,160 --> 00:22:31,320
Speaker 2: thing because I try to try to stay in shape.

474
00:22:31,840 --> 00:22:34,280
Speaker 2: Is just a burger on a plate with a little

475
00:22:34,280 --> 00:22:36,159
Speaker 2: bit of olive oil and a piece of Like there's

476
00:22:36,359 --> 00:22:39,320
Speaker 2: my favorite cheese in the world is Mount tam Triple

477
00:22:39,359 --> 00:22:43,280
Speaker 2: Cream bree from County, California. So and that that's basically

478
00:22:43,320 --> 00:22:46,800
Speaker 2: the one of the construction elements over burger, which the

479
00:22:46,840 --> 00:22:49,439
Speaker 2: Michelin Guide said was one of the five best burgers

480
00:22:49,440 --> 00:22:53,480
Speaker 2: in the state of California. By the way, really it's banging, banging,

481
00:22:54,080 --> 00:22:55,800
Speaker 2: and so to me, like that's kind of my dinner.

482
00:22:55,920 --> 00:22:58,000
Speaker 2: Just a burger rare with a big slap and melt

483
00:22:58,040 --> 00:22:59,480
Speaker 2: the cheese on top of that, salt pepper and Ali

484
00:22:59,480 --> 00:23:01,440
Speaker 2: Wiel and I just kind of smashed that in the line,

485
00:23:01,440 --> 00:23:03,159
Speaker 2: like right at five o'clock four service starts, and I

486
00:23:03,240 --> 00:23:07,480
Speaker 2: think and for some crazy reason it really works for me, like, well,

487
00:23:07,520 --> 00:23:09,160
Speaker 2: it fills you up, and it's also it doesn't spoke

488
00:23:09,160 --> 00:23:11,399
Speaker 2: your blood sugar, and you know, I don't feel like

489
00:23:11,640 --> 00:23:13,679
Speaker 2: but to kind of go back where you're talking earlier

490
00:23:13,680 --> 00:23:15,960
Speaker 2: as far as like like how healthy Italian food is

491
00:23:16,000 --> 00:23:20,080
Speaker 2: because it's so clean, it's and and the pasta specifically,

492
00:23:20,119 --> 00:23:22,879
Speaker 2: it's so it's so much better for you. It's because

493
00:23:22,880 --> 00:23:26,119
Speaker 2: it's not genetically modified, Like the EU has very strict

494
00:23:26,200 --> 00:23:31,760
Speaker 2: rules about genetically modified ingredients in anything where in in America,

495
00:23:31,960 --> 00:23:35,240
Speaker 2: like Canadian hard red wheat is is what goes in

496
00:23:35,320 --> 00:23:38,600
Speaker 2: most bread and and goes the most pasta here in America,

497
00:23:38,760 --> 00:23:41,800
Speaker 2: and and it is very very manipulated to have a

498
00:23:41,800 --> 00:23:44,879
Speaker 2: super high level of gluten and and so like people

499
00:23:44,960 --> 00:23:48,080
Speaker 2: will will that question will have more of an allergic

500
00:23:48,119 --> 00:23:51,560
Speaker 2: reaction because it's it's the it's the wheat, or it's

501
00:23:51,600 --> 00:23:54,280
Speaker 2: the peanuts. It's not the kid, right. So I think

502
00:23:54,320 --> 00:23:56,679
Speaker 2: that's probably one of the big things that's a difference

503
00:23:56,720 --> 00:24:00,440
Speaker 2: between Italian food and American Italian food. So when when

504
00:24:00,480 --> 00:24:03,399
Speaker 2: we do pasta, we only use Italian wheat, we have

505
00:24:03,440 --> 00:24:05,720
Speaker 2: Italian wheat imported, and that's the only thing that we

506
00:24:05,800 --> 00:24:08,720
Speaker 2: use because of the glycinemc condex of spike. Because you

507
00:24:08,760 --> 00:24:11,080
Speaker 2: want to feel good once you eat like really really

508
00:24:11,119 --> 00:24:14,359
Speaker 2: good food, you want to feel good, right, So that's

509
00:24:14,440 --> 00:24:16,159
Speaker 2: that's one thing that I think kind of makes that

510
00:24:16,200 --> 00:24:18,320
Speaker 2: really different. So, and it's just so clean, like it's

511
00:24:18,320 --> 00:24:20,679
Speaker 2: like super really good fats, right, it's like animal fats,

512
00:24:20,720 --> 00:24:24,760
Speaker 2: olive oil, really great vegetables, you know, wood fired, not

513
00:24:24,960 --> 00:24:28,400
Speaker 2: fried's grilled or whatever, and so you get like really

514
00:24:28,400 --> 00:24:29,879
Speaker 2: just really delicious flavor. Profile.

515
00:24:41,840 --> 00:24:44,040
Speaker 1: Who are you a fan of? You know when you

516
00:24:44,080 --> 00:24:46,440
Speaker 1: when you talk to other athletes, they follow other athletes,

517
00:24:46,480 --> 00:24:49,520
Speaker 1: you know, they you know, the old line game recognizes game.

518
00:24:50,520 --> 00:24:53,720
Speaker 1: Whose restaurants do you like to go to? Who do

519
00:24:53,760 --> 00:24:54,120
Speaker 1: you love?

520
00:24:55,600 --> 00:24:59,080
Speaker 2: Oh gosh, this restaurant called Bastia and Los Angeles in

521
00:24:59,160 --> 00:25:01,520
Speaker 2: downtown LA which I think is really great. I'm blank

522
00:25:01,560 --> 00:25:02,840
Speaker 2: on the chef's name, but he's got that place, and

523
00:25:02,880 --> 00:25:05,080
Speaker 2: he's got a place called Safie's and he's just doing

524
00:25:05,160 --> 00:25:08,600
Speaker 2: such real Like it's more it's like it's like it's

525
00:25:08,640 --> 00:25:12,359
Speaker 2: like Jewish Italian but it's like but it's so incredibly good,

526
00:25:12,440 --> 00:25:16,800
Speaker 2: really Mediterranean fabulous out of this food. And then I

527
00:25:17,560 --> 00:25:19,679
Speaker 2: kind of, you know, because I'm fifty two, right, so

528
00:25:19,720 --> 00:25:23,240
Speaker 2: I grew up in the eighties and my flavor of

529
00:25:23,400 --> 00:25:27,080
Speaker 2: restaurants happened to be a little fancier than most. Right.

530
00:25:27,080 --> 00:25:30,359
Speaker 2: I always think I'm like first of the new and

531
00:25:30,560 --> 00:25:33,400
Speaker 2: last of the old. Right, Yeah, you know what I mean,

532
00:25:33,400 --> 00:25:35,920
Speaker 2: I'm a last of the old guys, and I'm the

533
00:25:35,960 --> 00:25:38,680
Speaker 2: first of the new guys. And so I'm old enough

534
00:25:38,680 --> 00:25:41,720
Speaker 2: to know what like really good, high quality, beautiful services

535
00:25:41,760 --> 00:25:45,640
Speaker 2: like in fancy restaurants in Paris and New York and London,

536
00:25:46,560 --> 00:25:50,359
Speaker 2: and and so there's I think there's an oversimplification and

537
00:25:50,520 --> 00:25:53,439
Speaker 2: over casualization of a lot of restaurants. Not that this

538
00:25:53,480 --> 00:25:55,600
Speaker 2: food is not great and it's not fun, it just

539
00:25:55,600 --> 00:25:57,399
Speaker 2: feels like they're not trying really hard, right, I mean,

540
00:25:57,440 --> 00:25:59,280
Speaker 2: it's just kind of it doesn't feel it doesn't feel

541
00:25:59,280 --> 00:26:01,040
Speaker 2: like you're being taken care of. It feels sometimes you

542
00:26:01,080 --> 00:26:03,320
Speaker 2: can feel like pretty but a little sloppy. Right. And

543
00:26:03,400 --> 00:26:06,280
Speaker 2: so we really at Miller Unlocks our restaurant, we really

544
00:26:06,280 --> 00:26:09,879
Speaker 2: want to bring bring glamour back and and you know,

545
00:26:10,000 --> 00:26:12,000
Speaker 2: really kind of focus on like the old school stuff,

546
00:26:12,080 --> 00:26:15,560
Speaker 2: right where not it's just a tablecloth covered table, but

547
00:26:15,680 --> 00:26:18,679
Speaker 2: the table's padded with a tablecloth on top of it,

548
00:26:18,720 --> 00:26:22,320
Speaker 2: so you touch it feel soft, right, And then really, yeah,

549
00:26:22,320 --> 00:26:24,159
Speaker 2: it's little things like like it makes all the difference

550
00:26:24,160 --> 00:26:25,760
Speaker 2: in the world. You know, fresh flowers in the table,

551
00:26:25,800 --> 00:26:30,639
Speaker 2: like really beautiful stemware. You know, spectacular service, just unbelievable service.

552
00:26:30,960 --> 00:26:33,240
Speaker 2: And then but then you you kind of make it

553
00:26:33,280 --> 00:26:35,959
Speaker 2: feel comfortable because we're just going steak, Like I've got

554
00:26:36,000 --> 00:26:38,120
Speaker 2: fried chicken on the menu. You know, it's like because

555
00:26:38,160 --> 00:26:40,359
Speaker 2: I'm from the South and and it really kind of

556
00:26:40,359 --> 00:26:42,840
Speaker 2: fits my flavor profile. But people are very very well

557
00:26:42,880 --> 00:26:45,399
Speaker 2: taken care of. We have a table side caesar salad

558
00:26:45,400 --> 00:26:48,240
Speaker 2: that Forbes magazine said was the best season salad in America.

559
00:26:49,400 --> 00:26:51,879
Speaker 2: Like like, we're and so and it's just a caesar,

560
00:26:51,920 --> 00:26:55,080
Speaker 2: but it's it's like it's a deconstructed process that gets

561
00:26:55,119 --> 00:26:57,320
Speaker 2: made right in front of you, and the flavor profile

562
00:26:57,359 --> 00:26:57,879
Speaker 2: is just amazing.

563
00:26:57,960 --> 00:27:00,320
Speaker 1: There was a what was that steakhouse in l It's

564
00:27:00,320 --> 00:27:04,280
Speaker 1: still there. Actually, the one word, Oh god, that's that's

565
00:27:04,320 --> 00:27:06,000
Speaker 1: going to drive me crazy. Anyway, they did it. They

566
00:27:06,000 --> 00:27:08,840
Speaker 1: did a table side caesar back in the day. It

567
00:27:08,960 --> 00:27:12,159
Speaker 1: was so good. It was like a game changer. It

568
00:27:12,200 --> 00:27:14,480
Speaker 1: was actually a little spicy, a little you know, the

569
00:27:14,520 --> 00:27:17,520
Speaker 1: horse radish in there. The whole it was anchovies. All

570
00:27:17,600 --> 00:27:19,080
Speaker 1: of it was just spectacular.

571
00:27:19,520 --> 00:27:21,920
Speaker 2: Yeah, and like like there's there's a level of glamour

572
00:27:22,280 --> 00:27:26,840
Speaker 2: that that I have a clear recollection of that I

573
00:27:26,920 --> 00:27:31,000
Speaker 2: get to add to our our profile with our restaurants

574
00:27:31,000 --> 00:27:33,959
Speaker 2: that a lot of people, like younger chefs have no

575
00:27:34,119 --> 00:27:36,919
Speaker 2: understanding of that just because they weren't around so so

576
00:27:36,920 --> 00:27:38,680
Speaker 2: that they're all kind of like doing the same thing

577
00:27:38,760 --> 00:27:41,399
Speaker 2: and chasing each other on Instagram and they kind of

578
00:27:41,440 --> 00:27:43,359
Speaker 2: like copying each other's food style. And for me, I

579
00:27:43,359 --> 00:27:44,800
Speaker 2: don't do any of that, Like, I don't I never

580
00:27:44,880 --> 00:27:47,280
Speaker 2: chase styles. I never copy anybody. What we do is

581
00:27:47,320 --> 00:27:50,360
Speaker 2: our thing, you know. And uh, and we we keep

582
00:27:50,359 --> 00:27:52,520
Speaker 2: it simple, We keep it thematic at Steak right, so

583
00:27:52,560 --> 00:27:54,720
Speaker 2: people walk on the door of the but then it's

584
00:27:54,800 --> 00:27:57,800
Speaker 2: best in category, best in class, like the reviews are

585
00:27:57,800 --> 00:28:00,840
Speaker 2: in and and so we're we're super excited. Love love

586
00:28:00,880 --> 00:28:04,480
Speaker 2: love my restaurant team, Love love basketball, love working with

587
00:28:04,520 --> 00:28:07,879
Speaker 2: the Warriors. It's it's such an amazing opportunity because I

588
00:28:07,920 --> 00:28:10,119
Speaker 2: am a big basketball fan, but just kind of be

589
00:28:10,160 --> 00:28:12,640
Speaker 2: a part of this one point four billion dollar arena,

590
00:28:12,640 --> 00:28:13,960
Speaker 2: which is like a new part of the city in

591
00:28:13,960 --> 00:28:14,600
Speaker 2: San Francisco.

592
00:28:14,680 --> 00:28:18,760
Speaker 1: Yeah, and arguably you know, the best dynasty in the

593
00:28:18,840 --> 00:28:22,639
Speaker 1: last ten years. I mean you've hit it a a

594
00:28:22,640 --> 00:28:23,240
Speaker 1: great time.

595
00:28:23,840 --> 00:28:25,919
Speaker 2: Yeah, and I've seen it all man, you know, and

596
00:28:25,960 --> 00:28:28,639
Speaker 2: all the basketball players come in, you know, Draymond comes in,

597
00:28:28,720 --> 00:28:31,159
Speaker 2: stuff comes in, like Clay comes in, all these and

598
00:28:31,200 --> 00:28:34,160
Speaker 2: then so our restaurant's their hangout spot after after the game.

599
00:28:34,200 --> 00:28:35,960
Speaker 2: Clay had his birthday party there last year, and like

600
00:28:36,280 --> 00:28:39,240
Speaker 2: and so it just feels like we're just so you

601
00:28:39,400 --> 00:28:41,200
Speaker 2: like SYNCD up with a heartbeat of the city of

602
00:28:41,200 --> 00:28:44,600
Speaker 2: San Francisco with this restaurant. I mean like post game,

603
00:28:44,680 --> 00:28:47,240
Speaker 2: like we even like tonight, Yeah, Drake's buying a third

604
00:28:47,360 --> 00:28:50,880
Speaker 2: these these buying the restaurant out with a thirty top scene.

605
00:28:50,960 --> 00:28:53,640
Speaker 1: My friend, dude, that that's that That is a baller move.

606
00:28:53,920 --> 00:28:56,240
Speaker 1: That is It's what I would expect from Drake. I

607
00:28:56,280 --> 00:28:57,360
Speaker 1: mean just a ball or move.

608
00:28:57,880 --> 00:29:01,400
Speaker 2: Yeah, totally, and even last year year doing not last

609
00:29:01,440 --> 00:29:04,320
Speaker 2: year before last when went to the finals, like the

610
00:29:04,360 --> 00:29:07,320
Speaker 2: restaurant after like during the game, before the game, after

611
00:29:07,360 --> 00:29:09,360
Speaker 2: the game, like like you just start looking around, like

612
00:29:09,400 --> 00:29:11,160
Speaker 2: the net worth of everybody in the room is like

613
00:29:11,320 --> 00:29:14,000
Speaker 2: our tech billionaires. Those are our celebrities in San Francisco,

614
00:29:14,000 --> 00:29:16,800
Speaker 2: the billionaires and uh and then like you look at these,

615
00:29:16,840 --> 00:29:19,160
Speaker 2: like the VC folks and the hip hop community and

616
00:29:19,200 --> 00:29:21,360
Speaker 2: the NBA team. But I like, look at these, it's

617
00:29:21,360 --> 00:29:22,960
Speaker 2: got to be cool for you. That's got to be

618
00:29:23,240 --> 00:29:25,080
Speaker 2: even for you who's done it all and seen it all.

619
00:29:25,120 --> 00:29:26,680
Speaker 2: It's got to be cool to look around your dining

620
00:29:26,720 --> 00:29:29,200
Speaker 2: room and like, damn it, dude, I'm I'm killing it

621
00:29:29,320 --> 00:29:31,680
Speaker 2: right now, yelling it, you know, and and but but

622
00:29:31,720 --> 00:29:34,840
Speaker 2: then but then also delivering too right. I mean, like

623
00:29:34,920 --> 00:29:37,520
Speaker 2: it's like it's one thing to to get famous, it's

624
00:29:37,560 --> 00:29:40,320
Speaker 2: really hard to stay there. This is my twenty seventh

625
00:29:40,400 --> 00:29:42,360
Speaker 2: year on television of Food Network. I just finished my

626
00:29:42,440 --> 00:29:45,800
Speaker 2: seventeenth cookbook. You have to stay relevant by providing the

627
00:29:45,800 --> 00:29:48,000
Speaker 2: best quality food and the best quality service. And you

628
00:29:48,000 --> 00:29:49,640
Speaker 2: you're only as good as your last play to food.

629
00:29:49,720 --> 00:29:51,760
Speaker 1: You just said something very brilliant, and it is so true.

630
00:29:51,800 --> 00:29:55,560
Speaker 1: It's it's somewhat easy to become famous, very very difficult

631
00:29:55,600 --> 00:29:59,000
Speaker 1: to stay famous for very difficult. Whether it's sports, rock

632
00:29:59,040 --> 00:30:02,440
Speaker 1: and roll, the off more slump, restaurants, all of it.

633
00:30:02,440 --> 00:30:05,440
Speaker 1: It's you name it. It is a difficult thing to do,

634
00:30:05,560 --> 00:30:08,440
Speaker 1: and food is it a really I want to get

635
00:30:08,480 --> 00:30:10,640
Speaker 1: to some dating questions here in a second two about food.

636
00:30:10,640 --> 00:30:15,840
Speaker 1: But food has become and you mentioned your young chefs

637
00:30:15,920 --> 00:30:17,600
Speaker 1: if they get caught up in this. You know, we've

638
00:30:17,640 --> 00:30:20,640
Speaker 1: all heard of Noma now we all watched the show

639
00:30:20,840 --> 00:30:25,080
Speaker 1: Chef and Food Network has really exploded, and so I

640
00:30:25,120 --> 00:30:28,720
Speaker 1: think that's a great thing, but it's also probably a

641
00:30:28,800 --> 00:30:32,320
Speaker 1: dangerous thing as well. There's probably a yan and a

642
00:30:32,400 --> 00:30:32,920
Speaker 1: yang to this.

643
00:30:34,600 --> 00:30:38,080
Speaker 2: Well. I mean, I mean, like the the idea that

644
00:30:39,040 --> 00:30:42,480
Speaker 2: anybody you know there was. There's about twenty five people

645
00:30:42,480 --> 00:30:45,400
Speaker 2: on planet Earth that have shared my life experience, right,

646
00:30:45,400 --> 00:30:47,320
Speaker 2: I like being on Food Network for as long as

647
00:30:47,360 --> 00:30:49,720
Speaker 2: I have about twenty five people, and the only person's

648
00:30:49,720 --> 00:30:52,520
Speaker 2: been on the network longer than me is Bobby. And

649
00:30:53,240 --> 00:30:57,520
Speaker 2: so the Great Food Truck Race Season sixteen just wrapped

650
00:30:57,720 --> 00:31:00,480
Speaker 2: and it was the number one show on the network

651
00:31:00,520 --> 00:31:03,800
Speaker 2: here in the summer. We always we always are, if

652
00:31:03,840 --> 00:31:06,760
Speaker 2: not number one, a real close second, but this year

653
00:31:06,800 --> 00:31:08,760
Speaker 2: we smashed out of the park because now we're on

654
00:31:08,840 --> 00:31:11,880
Speaker 2: with Warner Brothers, which means we're on HBO and always

655
00:31:12,160 --> 00:31:14,440
Speaker 2: other things so they've crossed Polly of the show and

656
00:31:14,440 --> 00:31:16,360
Speaker 2: a couple of different outlets where more people can find it,

657
00:31:16,400 --> 00:31:19,160
Speaker 2: and we just crushed it. I was so excited about

658
00:31:19,160 --> 00:31:22,000
Speaker 2: the show and then and then you know, and every

659
00:31:22,040 --> 00:31:24,120
Speaker 2: season we have, you know, just just just like on

660
00:31:24,360 --> 00:31:26,000
Speaker 2: The Bachelor, man this, you know, it's like you get

661
00:31:26,040 --> 00:31:28,600
Speaker 2: a whole group of people, they get that little nibble

662
00:31:28,680 --> 00:31:31,160
Speaker 2: of fame because they're on television, and then they really

663
00:31:31,160 --> 00:31:32,760
Speaker 2: think the second they walk out of that, it's like,

664
00:31:32,760 --> 00:31:37,320
Speaker 2: where's my limo, where's my gino, where's sunglasses, where's my agent,

665
00:31:37,360 --> 00:31:39,840
Speaker 2: where's my publicist, where's my all this stuff? And then

666
00:31:39,920 --> 00:31:42,560
Speaker 2: you'll have it for five minutes walking out of there,

667
00:31:42,600 --> 00:31:45,200
Speaker 2: but then it'll go away unless there's some there there

668
00:31:45,200 --> 00:31:47,600
Speaker 2: with you as a person. And then the only thing

669
00:31:47,640 --> 00:31:51,000
Speaker 2: that I can really attribute to my longevity is that

670
00:31:51,280 --> 00:31:53,920
Speaker 2: I like to help people and I like to teach

671
00:31:53,920 --> 00:31:56,120
Speaker 2: people how to cook. And I think that if you're

672
00:31:56,160 --> 00:31:58,520
Speaker 2: going to do something to be famous, you need to

673
00:31:58,560 --> 00:32:01,000
Speaker 2: do something that's going to help somebody, and that's how

674
00:32:01,040 --> 00:32:02,800
Speaker 2: you get there and you stay there. So like if

675
00:32:02,800 --> 00:32:05,440
Speaker 2: you if you happen to find your way and to

676
00:32:05,520 --> 00:32:08,560
Speaker 2: success with like The Bachelor or you know, one of

677
00:32:08,560 --> 00:32:11,920
Speaker 2: the guest spots on Food Network or whatever. You walking

678
00:32:12,000 --> 00:32:14,280
Speaker 2: out of there, you better have a really, really good

679
00:32:14,320 --> 00:32:17,360
Speaker 2: solid plan on how you want to contribute to society

680
00:32:17,640 --> 00:32:19,560
Speaker 2: and not just sort of be famous to be famous,

681
00:32:19,960 --> 00:32:22,840
Speaker 2: but but to really you know, to but to to

682
00:32:22,880 --> 00:32:26,000
Speaker 2: do do a great job and feel like people can

683
00:32:26,120 --> 00:32:29,400
Speaker 2: people can utilize your talent right, people can realize it.

684
00:32:29,960 --> 00:32:32,400
Speaker 2: I just finished my seventeenth cookbook. Like all of our

685
00:32:32,400 --> 00:32:35,120
Speaker 2: content is free on food Network and and and people

686
00:32:35,240 --> 00:32:37,560
Speaker 2: uh for free and generations of people almost like three

687
00:32:37,600 --> 00:32:41,560
Speaker 2: generations now of Food Network fans going back to like

688
00:32:41,600 --> 00:32:44,560
Speaker 2: the early nineties, you know, like they'll download my content,

689
00:32:44,600 --> 00:32:47,320
Speaker 2: they'll use it. We put so much work into testing

690
00:32:47,320 --> 00:32:49,040
Speaker 2: all of our recipes down to the grain of salt,

691
00:32:49,880 --> 00:32:53,480
Speaker 2: and and so to me, that is my currency, that

692
00:32:53,480 --> 00:32:56,400
Speaker 2: that's our trust level that if you're going to download

693
00:32:56,400 --> 00:32:58,160
Speaker 2: our recipes, if you're going to use them, they're going

694
00:32:58,240 --> 00:32:59,680
Speaker 2: to work right. And then all of a sudden, it's

695
00:32:59,680 --> 00:33:01,160
Speaker 2: like if I'm make you look good because you, you know,

696
00:33:01,200 --> 00:33:03,240
Speaker 2: took a chance and cooked one of our recipes, then

697
00:33:03,240 --> 00:33:05,360
Speaker 2: we've got this long term relationship. And people walk up

698
00:33:05,400 --> 00:33:07,400
Speaker 2: from the airport like, oh my god, I download that thing,

699
00:33:07,680 --> 00:33:10,920
Speaker 2: and that's the secret for long term success. That's the secret.

700
00:33:11,080 --> 00:33:15,280
Speaker 2: How not how can you consume my goods? How can

701
00:33:15,360 --> 00:33:18,479
Speaker 2: I help you? That's the secret. And if you can

702
00:33:18,520 --> 00:33:20,560
Speaker 2: figure that one out, then you'll get famous and you'll

703
00:33:20,560 --> 00:33:21,000
Speaker 2: stay there.

704
00:33:21,400 --> 00:33:23,880
Speaker 1: With Tyler Florence, there's a lot of there there. As

705
00:33:24,240 --> 00:33:29,320
Speaker 1: we just said, Okay, you're on a date. You gotta

706
00:33:29,480 --> 00:33:32,120
Speaker 1: maybe you have a date coming over, or you're going

707
00:33:32,160 --> 00:33:38,240
Speaker 1: to a restaurant. What should you order? What should you avoid?

708
00:33:40,080 --> 00:33:42,160
Speaker 2: Well, I think it's really important to like know who

709
00:33:42,240 --> 00:33:44,080
Speaker 2: you're going out with. Right, Let's let's just say it's

710
00:33:44,080 --> 00:33:45,680
Speaker 2: like an early day. Let's say it's early in the

711
00:33:45,720 --> 00:33:48,560
Speaker 2: relationship exact. Yeah, well, yeah, we're like second third date,

712
00:33:49,040 --> 00:33:52,200
Speaker 2: second third date. It's really good to know if the

713
00:33:52,240 --> 00:33:56,320
Speaker 2: person you're going out with hates oysters. It's really good

714
00:33:56,360 --> 00:33:58,680
Speaker 2: to know if someone that you're going out with likes

715
00:33:58,720 --> 00:34:01,680
Speaker 2: their steak medium, rare. It's really good to know that

716
00:34:01,720 --> 00:34:04,040
Speaker 2: if you're going out with somebody, they they they really

717
00:34:04,160 --> 00:34:06,719
Speaker 2: like French white wine and not California white wine. Right,

718
00:34:07,160 --> 00:34:09,279
Speaker 2: And so I think when you kind of roll in

719
00:34:09,440 --> 00:34:12,319
Speaker 2: and and also and women love this, I think the

720
00:34:12,360 --> 00:34:14,480
Speaker 2: table loves it too. Especially with me, because people just

721
00:34:14,520 --> 00:34:18,120
Speaker 2: like hand me, hand me the the menu, Like I

722
00:34:18,160 --> 00:34:20,200
Speaker 2: don't think there's anything wrong with just like ordering for

723
00:34:20,239 --> 00:34:20,680
Speaker 2: the table.

724
00:34:20,760 --> 00:34:22,759
Speaker 1: I love that. I love someone that takes control. It

725
00:34:22,840 --> 00:34:25,040
Speaker 1: just says, you walk into a sushi restaurant like we

726
00:34:25,040 --> 00:34:26,719
Speaker 1: got it. We're just gonna throw a stub like I

727
00:34:26,760 --> 00:34:27,120
Speaker 1: love that.

728
00:34:27,960 --> 00:34:30,200
Speaker 2: Yeah, and that's what I normally do too, So like

729
00:34:30,360 --> 00:34:31,960
Speaker 2: I just kind of like, and I don't mean to

730
00:34:32,040 --> 00:34:34,120
Speaker 2: muscle in, but like people, especially because I'm the chef

731
00:34:34,160 --> 00:34:36,080
Speaker 2: who were like, you got it right, I'm like, yeah,

732
00:34:36,560 --> 00:34:38,280
Speaker 2: I always announced it. I'm gonna order for the tables

733
00:34:38,280 --> 00:34:39,719
Speaker 2: that okay with you guys are like, yeah, I wed

734
00:34:39,719 --> 00:34:41,080
Speaker 2: love it. Okay, we'll take two of these, we'll take

735
00:34:41,080 --> 00:34:43,720
Speaker 2: three of those. We'll take one of those medium rare boom.

736
00:34:43,800 --> 00:34:45,520
Speaker 2: Let's get a sou fle in the oven and then

737
00:34:45,560 --> 00:34:47,759
Speaker 2: you kind of sit down and you relax. So I

738
00:34:48,360 --> 00:34:52,440
Speaker 2: think you know, knowing who your uh, your date is

739
00:34:53,000 --> 00:34:54,839
Speaker 2: on a personal level, so you're not gonna make any

740
00:34:54,840 --> 00:34:58,480
Speaker 2: any like faux pause things that they're not going to

741
00:34:58,520 --> 00:35:00,719
Speaker 2: find sort of yummy, right like if you order a

742
00:35:00,760 --> 00:35:03,480
Speaker 2: dozen oysters and they don't eat oysters right after they're

743
00:35:03,520 --> 00:35:07,760
Speaker 2: allergic or they're allergic, or they're there, or they there

744
00:35:07,880 --> 00:35:12,360
Speaker 2: they have, you know, a gluten tolerance or whatever. So anyway,

745
00:35:12,440 --> 00:35:14,560
Speaker 2: I think it's like, you know, take a little.

746
00:35:14,239 --> 00:35:16,879
Speaker 1: Know your audience. I I love oysters, so does LZ.

747
00:35:18,560 --> 00:35:21,879
Speaker 1: Are they actually an aphrodisiac as we've heard for many,

748
00:35:21,880 --> 00:35:24,120
Speaker 1: many years or is that complete and utter bullshit?

749
00:35:25,040 --> 00:35:26,960
Speaker 2: I don't know, man, I wish I had a real

750
00:35:27,000 --> 00:35:29,319
Speaker 2: soft answer for you. I know they're they're very iron rich.

751
00:35:30,280 --> 00:35:31,799
Speaker 2: I know it's good for your blood. I don't know,

752
00:35:31,920 --> 00:35:33,320
Speaker 2: I don't know. I know, I definitely. I mean, I

753
00:35:33,719 --> 00:35:36,719
Speaker 2: eat a lot of oysters. I don't feel particularly amorous.

754
00:35:38,680 --> 00:35:42,320
Speaker 1: I don't remember ever feeling any different either after although

755
00:35:42,320 --> 00:35:43,280
Speaker 1: I do love them.

756
00:35:43,600 --> 00:35:45,480
Speaker 2: I love them. I love oysters.

757
00:35:45,560 --> 00:35:48,279
Speaker 1: I think a great bottle of wine definitely an afridisiac

758
00:35:48,800 --> 00:35:49,239
Speaker 1: for sure.

759
00:35:49,360 --> 00:35:53,200
Speaker 2: Oh that's that's so the social lubricant. I love one.

760
00:35:53,400 --> 00:35:58,160
Speaker 1: Okay, you're you're cooking at home, and you know, I

761
00:35:58,200 --> 00:36:03,080
Speaker 1: think spaghetti. I think pasta definitely a difficult thing to eat.

762
00:36:03,239 --> 00:36:05,799
Speaker 1: And I always think of that, what's hard to eat?

763
00:36:06,760 --> 00:36:09,120
Speaker 1: What are you going to look really horrible.

764
00:36:08,680 --> 00:36:10,560
Speaker 2: Eating it's hard to eat? What do you what do

765
00:36:10,600 --> 00:36:11,080
Speaker 2: you mean? Well?

766
00:36:11,120 --> 00:36:13,719
Speaker 1: I think it's a hard thing to look good in front.

767
00:36:13,520 --> 00:36:14,000
Speaker 2: Of a date.

768
00:36:15,000 --> 00:36:17,160
Speaker 1: I mean, it's easy to eat, but it's I'm just saying, like,

769
00:36:17,200 --> 00:36:22,240
Speaker 1: you don't particularly look sexy eating certain foods. I also

770
00:36:22,440 --> 00:36:24,560
Speaker 1: know that, you know, do you do you stay away

771
00:36:24,560 --> 00:36:27,600
Speaker 1: from like heavy garlics, things onions, things that are gonna

772
00:36:27,600 --> 00:36:30,360
Speaker 1: make your breast stink? You know?

773
00:36:31,120 --> 00:36:33,600
Speaker 2: So, so pasta to me depends on the pasta and

774
00:36:33,640 --> 00:36:37,279
Speaker 2: the restaurant, right, because, like I'm a foodie obviously, and

775
00:36:37,640 --> 00:36:39,759
Speaker 2: like hardcore foodie. Right, So if I'm going to go

776
00:36:39,800 --> 00:36:42,920
Speaker 2: to restaurants specifically, it's because they make great pasta, like

777
00:36:42,960 --> 00:36:45,600
Speaker 2: Evan Funky and Los Angeles, like his his new restaurant

778
00:36:45,880 --> 00:36:50,799
Speaker 2: Mother Wolf in downtown O MG, run don't walk. Really.

779
00:36:50,880 --> 00:36:52,319
Speaker 2: Pasta is fabulous, right.

780
00:36:52,320 --> 00:36:55,279
Speaker 1: A downtown scene in LA. It's really interesting how much

781
00:36:55,400 --> 00:36:59,160
Speaker 1: that's There's several michelinerrated restaurants down there. It is an

782
00:36:59,200 --> 00:37:01,279
Speaker 1: absolute pain in the asked to get to downtown Los

783
00:37:01,320 --> 00:37:04,319
Speaker 1: Angeles from anywhere in Los Angeles because nobody lives down there.

784
00:37:04,520 --> 00:37:06,480
Speaker 1: But man, it's worth it if you can get down there.

785
00:37:06,920 --> 00:37:09,080
Speaker 2: It's popping. It's it's so much fun. And then so

786
00:37:09,239 --> 00:37:13,560
Speaker 2: I think the like the if it's really really great.

787
00:37:13,840 --> 00:37:16,160
Speaker 2: It kind of goes from like this thing, like there's

788
00:37:16,200 --> 00:37:20,320
Speaker 2: a difference between a business dinner, right with like agents

789
00:37:20,320 --> 00:37:23,279
Speaker 2: and directors. You kind of you want things that are

790
00:37:23,360 --> 00:37:25,040
Speaker 2: kind of coming small. You don't want to like talk

791
00:37:25,040 --> 00:37:27,120
Speaker 2: with your mouth full. You don't want to have anything

792
00:37:27,160 --> 00:37:29,160
Speaker 2: that's gonna get red sauce on your shirt. You really

793
00:37:29,200 --> 00:37:31,279
Speaker 2: don't want to take any of those chances because you

794
00:37:31,320 --> 00:37:33,120
Speaker 2: want to walk out of that that launch of that

795
00:37:33,160 --> 00:37:36,040
Speaker 2: dinner and close that deal. Right. I think that's a

796
00:37:36,160 --> 00:37:38,840
Speaker 2: very different circumstances then going out with somebody who the

797
00:37:38,880 --> 00:37:41,360
Speaker 2: two of you are crushing over. This chef it is

798
00:37:41,400 --> 00:37:44,920
Speaker 2: to come from sam Razano and they're just delicious. And

799
00:37:44,960 --> 00:37:47,200
Speaker 2: if you get a little sauce on your cheek, that's

800
00:37:47,200 --> 00:37:48,880
Speaker 2: the cutest thing in the world. To take a napkin

801
00:37:48,920 --> 00:37:50,399
Speaker 2: and kind of wipe it off or whatever. You can

802
00:37:50,440 --> 00:37:54,440
Speaker 2: have that that that what's the what's the Disney cartoon

803
00:37:54,520 --> 00:37:57,800
Speaker 2: with the two dogs eth apasa together at the same time.

804
00:37:57,719 --> 00:38:00,600
Speaker 1: Oh lady in the tramp tramp you can like maybe

805
00:38:01,000 --> 00:38:02,480
Speaker 1: this piece of spaghetti, right exactly.

806
00:38:02,880 --> 00:38:04,320
Speaker 2: I think it could be kind of funny. So I

807
00:38:04,520 --> 00:38:07,200
Speaker 2: don't know. I think there's like if if if it's

808
00:38:07,280 --> 00:38:11,040
Speaker 2: such a stressful situation where I need to look good

809
00:38:11,440 --> 00:38:13,840
Speaker 2: and I don't want to look like a pig. I

810
00:38:13,840 --> 00:38:17,240
Speaker 2: always think it's really important to also to not clean

811
00:38:17,280 --> 00:38:20,759
Speaker 2: your plate, right, I interested to leave a couple of

812
00:38:20,760 --> 00:38:23,040
Speaker 2: bytes on your plate because I just think it just

813
00:38:23,160 --> 00:38:25,719
Speaker 2: kind of it just looks a little piggish if you

814
00:38:25,800 --> 00:38:28,640
Speaker 2: just eat everything, you know what I mean. So it's

815
00:38:28,719 --> 00:38:30,680
Speaker 2: like it's just it's sort of a it's sort of

816
00:38:30,680 --> 00:38:32,839
Speaker 2: a polite thing, right like you kind of you you have.

817
00:38:33,280 --> 00:38:35,799
Speaker 2: I think it says you have discipline, self discipline. You're

818
00:38:35,840 --> 00:38:38,359
Speaker 2: not gonna like, oh, you're good. I think that that's

819
00:38:38,400 --> 00:38:41,120
Speaker 2: a really good strategic business dinner move.

820
00:38:41,280 --> 00:38:44,040
Speaker 1: And it leaves her like a bite left if she

821
00:38:44,080 --> 00:38:44,920
Speaker 1: would like a bite.

822
00:38:45,440 --> 00:38:45,680
Speaker 2: Sure.

823
00:38:45,719 --> 00:38:47,680
Speaker 1: And I'm a big share I you know what, I

824
00:38:47,800 --> 00:38:50,719
Speaker 1: judge people. If you don't share your food, if you're

825
00:38:50,760 --> 00:38:54,000
Speaker 1: not about family style, you're you're you're dead. To me,

826
00:38:54,040 --> 00:38:56,600
Speaker 1: it just it says everything I need to know about you.

827
00:38:56,719 --> 00:38:58,759
Speaker 1: People that are like no, it's like I'm ordering my own.

828
00:38:58,800 --> 00:39:01,440
Speaker 1: It's like no, man, it's like I like everybody ordering

829
00:39:01,440 --> 00:39:03,360
Speaker 1: different stuff and we pass it around.

830
00:39:03,960 --> 00:39:06,520
Speaker 2: Yeah, I mean because like if not, like what, what's

831
00:39:06,560 --> 00:39:11,560
Speaker 2: the there's joy in sharing this joint experience of going

832
00:39:11,560 --> 00:39:14,359
Speaker 2: to a great restaurant and just having so much fun

833
00:39:14,400 --> 00:39:17,280
Speaker 2: and having that moment where you all take the forty

834
00:39:17,280 --> 00:39:19,160
Speaker 2: five day dry age wagu and you dip it in

835
00:39:19,160 --> 00:39:21,600
Speaker 2: the burnet sauce. At the same time it both it

836
00:39:21,600 --> 00:39:23,840
Speaker 2: pops your mouth and you all go, oh, my god,

837
00:39:24,320 --> 00:39:26,239
Speaker 2: or the bone arrow or the black truffle or the

838
00:39:26,280 --> 00:39:28,920
Speaker 2: cacho pepe or like those. To me, like we have

839
00:39:29,000 --> 00:39:31,760
Speaker 2: those shared experience. Everybody loves it. I think it's great,

840
00:39:31,800 --> 00:39:33,920
Speaker 2: and it's also it could be like a weird dating

841
00:39:33,960 --> 00:39:35,839
Speaker 2: red flag too if somebody doesn't want you to eat

842
00:39:35,920 --> 00:39:36,919
Speaker 2: to play the food.

843
00:39:37,000 --> 00:39:39,560
Speaker 1: And by the way, you just mentioned my other thing

844
00:39:39,840 --> 00:39:41,279
Speaker 1: off the top of the show, and I said, there's

845
00:39:41,280 --> 00:39:43,319
Speaker 1: two things that I'm embarrassed about that I can't stand.

846
00:39:43,360 --> 00:39:46,960
Speaker 1: One is coffee. The real one that bothers me that

847
00:39:47,080 --> 00:39:50,920
Speaker 1: I cannot eat to save my life is truffles. And

848
00:39:51,600 --> 00:39:54,120
Speaker 1: I know, I know, I hate saying that to chefs.

849
00:39:54,520 --> 00:39:56,440
Speaker 1: I you know, I've been in Paris, I've been all

850
00:39:56,440 --> 00:39:58,080
Speaker 1: around France during truffle season.

851
00:39:58,560 --> 00:40:00,279
Speaker 2: This is the most dramatic Podcas.

852
00:40:00,640 --> 00:40:02,879
Speaker 1: I feel like such an a hole Tyler. I mean

853
00:40:02,920 --> 00:40:05,239
Speaker 1: they'll come out with the silk napkin and they'll be

854
00:40:05,320 --> 00:40:08,400
Speaker 1: unveiling this truffle that they just dug up this morning

855
00:40:08,440 --> 00:40:10,239
Speaker 1: in the forest. And I look at him and I say,

856
00:40:10,280 --> 00:40:15,280
Speaker 1: I respect you. I respect that truffle. I understand how

857
00:40:15,280 --> 00:40:18,800
Speaker 1: incredible this white truffle is. You're about to shave, Please don't,

858
00:40:18,920 --> 00:40:19,720
Speaker 1: or I will gag.

859
00:40:20,280 --> 00:40:23,280
Speaker 2: Oh my god, that will be the new Variety headline

860
00:40:23,520 --> 00:40:26,359
Speaker 2: that you do not like trusting. Now.

861
00:40:26,400 --> 00:40:28,799
Speaker 1: I feel like such a dick. I feel like I

862
00:40:28,880 --> 00:40:31,399
Speaker 1: might as well be yelling at a great restaurant. Hey,

863
00:40:31,760 --> 00:40:35,600
Speaker 1: bring me some ice and some ketchup. I feel like

864
00:40:35,680 --> 00:40:38,240
Speaker 1: that American, you know. I feel like such a jerk

865
00:40:38,280 --> 00:40:40,920
Speaker 1: that I don't love truffles. But man, the smell is

866
00:40:40,960 --> 00:40:44,360
Speaker 1: so pungent, the taste, I just there is a gagg reflex.

867
00:40:44,400 --> 00:40:45,239
Speaker 1: I just can't do it.

868
00:40:45,239 --> 00:40:47,239
Speaker 2: It's weird. I've got a really good friend of mine,

869
00:40:47,800 --> 00:40:51,680
Speaker 2: Don Miggs. If he's listening, shout out. He's a producer,

870
00:40:52,080 --> 00:40:54,240
Speaker 2: music producer, and he lives in Nashville and Los Angeleson,

871
00:40:54,280 --> 00:40:56,480
Speaker 2: and he's just one of my best friends. And we

872
00:40:56,680 --> 00:41:01,080
Speaker 2: always goof because he hates truffles and he hates Yeah.

873
00:41:01,239 --> 00:41:03,920
Speaker 2: Other than that, he's actually a really big foodie and

874
00:41:03,960 --> 00:41:07,920
Speaker 2: he loves restaurants and he loves chefs. Ye there's two things, right, listen,

875
00:41:08,000 --> 00:41:12,440
Speaker 2: you know there's more for me. I'm totally and.

876
00:41:12,440 --> 00:41:14,680
Speaker 1: I know people look the cilantro thing I get because

877
00:41:15,200 --> 00:41:17,560
Speaker 1: I'm fine with cilantro, but I know some people have

878
00:41:17,719 --> 00:41:21,560
Speaker 1: this weird DNA where it tastes like soap to you

879
00:41:21,640 --> 00:41:23,719
Speaker 1: and it's just horrible. So there are Look, there's just

880
00:41:23,760 --> 00:41:26,440
Speaker 1: certain things. But that is the one I'm most embarrassed

881
00:41:26,440 --> 00:41:29,200
Speaker 1: about because I've been to some of the best restaurants

882
00:41:29,239 --> 00:41:30,960
Speaker 1: in the world and I just feel like an a hole.

883
00:41:31,120 --> 00:41:34,000
Speaker 2: It's okay, it's okay, Thank you. I needed.

884
00:41:34,000 --> 00:41:36,120
Speaker 1: That's the reassurance I needed from you.

885
00:41:36,280 --> 00:41:38,839
Speaker 2: Yeah, I'm gonna I'm gonna give you a pass on that.

886
00:41:38,960 --> 00:41:40,560
Speaker 2: No big deal. And it's hard to live in Austin,

887
00:41:40,600 --> 00:41:41,840
Speaker 2: Texas and I like cilantro.

888
00:41:42,080 --> 00:41:46,280
Speaker 1: Yeah no, It's in everything, every taco, every salsa, every

889
00:41:47,040 --> 00:41:50,640
Speaker 1: but I needed, you know, the great master chef Tyler

890
00:41:50,640 --> 00:41:52,240
Speaker 1: Florence to tell me I'm actually okay.

891
00:41:52,360 --> 00:41:53,360
Speaker 2: I need that you're telling.

892
00:41:53,200 --> 00:42:06,879
Speaker 1: You with that debt, you know, one of the best things.

893
00:42:07,080 --> 00:42:09,080
Speaker 1: I don't know if Wells has talked about this, he

894
00:42:09,120 --> 00:42:12,000
Speaker 1: didn't get to travel as much, but you know, hosting

895
00:42:12,040 --> 00:42:14,960
Speaker 1: the Bachelor and Bacherette for twenty years, I traveled the

896
00:42:14,960 --> 00:42:18,279
Speaker 1: world and I would have, you know, a week in Copenhagen,

897
00:42:18,320 --> 00:42:21,439
Speaker 1: a week in Paris, a week in Australia, a week

898
00:42:21,480 --> 00:42:25,920
Speaker 1: in you know, South Africa. And so I got to

899
00:42:26,040 --> 00:42:29,120
Speaker 1: go to the greatest restaurants in the cuisine and the

900
00:42:29,200 --> 00:42:32,280
Speaker 1: Vietnam and going into some of these villages and Thailand

901
00:42:32,280 --> 00:42:34,400
Speaker 1: and eating the street food. And you know, I'm not

902
00:42:34,480 --> 00:42:37,960
Speaker 1: Anthony Bourdain, but I got to enjoy his life. I mean,

903
00:42:38,000 --> 00:42:40,480
Speaker 1: I really got to kind of live that and try

904
00:42:41,080 --> 00:42:43,799
Speaker 1: all these different cuisines around the world, and that I

905
00:42:43,840 --> 00:42:47,520
Speaker 1: am so grateful. It's made me such a better connoisseur

906
00:42:47,600 --> 00:42:50,560
Speaker 1: of food and a lover of culture and cuisine around

907
00:42:50,600 --> 00:42:53,400
Speaker 1: the world. That was one of the best parts, you know,

908
00:42:53,960 --> 00:42:56,360
Speaker 1: going to Peru. Lima, it's one of the hot spots

909
00:42:56,360 --> 00:42:58,320
Speaker 1: of food right now. It's it's incredible.

910
00:42:58,360 --> 00:43:00,960
Speaker 2: I got a speech and Lima is amazing, and I'm

911
00:43:01,040 --> 00:43:03,719
Speaker 2: I'm super super grateful for that too, right because a

912
00:43:03,760 --> 00:43:06,440
Speaker 2: lot of the big travel opportunities I've had to go

913
00:43:06,520 --> 00:43:11,120
Speaker 2: really explore and you know, get a first person recount

914
00:43:11,160 --> 00:43:14,279
Speaker 2: of like what that, yeah is you know, to not

915
00:43:14,320 --> 00:43:16,600
Speaker 2: have a habit at a restaurant in New York, actually

916
00:43:16,600 --> 00:43:19,320
Speaker 2: go to the location have it is from Food Network,

917
00:43:19,400 --> 00:43:21,640
Speaker 2: is from travel right, And I'm just super grateful, you know,

918
00:43:21,960 --> 00:43:24,000
Speaker 2: we get a chance to I know, most major cities

919
00:43:24,000 --> 00:43:27,040
Speaker 2: in America intimately, so I've got favorite restaurants in every

920
00:43:27,080 --> 00:43:30,239
Speaker 2: every city and so it's all from you know, just

921
00:43:30,280 --> 00:43:31,080
Speaker 2: working on television.

922
00:43:31,080 --> 00:43:32,200
Speaker 1: It's a blessing for sure.

923
00:43:32,440 --> 00:43:34,200
Speaker 2: Blessing that's one of the greatest things in the world.

924
00:43:34,360 --> 00:43:37,280
Speaker 1: Speaking of television, speaking of The Bachelor, this is something

925
00:43:37,360 --> 00:43:40,160
Speaker 1: that there's a rumor and I don't even know if

926
00:43:40,200 --> 00:43:42,400
Speaker 1: this is true, believe it or not being the host

927
00:43:42,400 --> 00:43:45,120
Speaker 1: and producer on the show for twenty years, yeah, did

928
00:43:45,160 --> 00:43:48,360
Speaker 1: we come after you to be the Bachelor?

929
00:43:48,920 --> 00:43:51,560
Speaker 2: Yeah, at two thousand, you know, it's it's a long

930
00:43:51,680 --> 00:43:53,959
Speaker 2: time ago. And I actually brought this up on our

931
00:43:54,000 --> 00:43:56,880
Speaker 2: podcast because of Wells and we talked about that, and

932
00:43:57,040 --> 00:43:58,799
Speaker 2: it just hit me like a ton of bricks because

933
00:43:58,920 --> 00:44:01,880
Speaker 2: having thought about it for I'm like, dude, this is

934
00:44:01,920 --> 00:44:04,960
Speaker 2: going to be crazy. But I turned The Bachelor down

935
00:44:05,080 --> 00:44:07,360
Speaker 2: and it must have been in like two thousand and three,

936
00:44:08,040 --> 00:44:10,720
Speaker 2: so I was the Sexiest Chef Alive in People magazine

937
00:44:10,760 --> 00:44:13,400
Speaker 2: back in two thousand. I remember that, and it was

938
00:44:13,440 --> 00:44:15,440
Speaker 2: either two thousand and two, two thousand and three, but

939
00:44:15,440 --> 00:44:17,359
Speaker 2: it was something that it was a real long time ago.

940
00:44:17,440 --> 00:44:20,480
Speaker 2: So I was with William Morris and the offer came

941
00:44:20,560 --> 00:44:23,200
Speaker 2: through and we took a meeting, and then I really

942
00:44:23,200 --> 00:44:25,160
Speaker 2: thought about it because I was going through a divorce

943
00:44:25,200 --> 00:44:27,040
Speaker 2: at the time and I had a young son who's

944
00:44:27,080 --> 00:44:29,560
Speaker 2: now twenty seven years old. Yeah, I'm with you, and

945
00:44:30,560 --> 00:44:34,400
Speaker 2: I didn't want to have that that image or that

946
00:44:34,600 --> 00:44:36,560
Speaker 2: energy out there that I was making up with girls

947
00:44:36,560 --> 00:44:38,840
Speaker 2: in the hots up. Not that there's anything wrong with that,

948
00:44:39,200 --> 00:44:40,920
Speaker 2: but it was just it was just it wasn't It

949
00:44:41,000 --> 00:44:45,479
Speaker 2: wasn't my message at that time. And listen, I passed

950
00:44:45,520 --> 00:44:47,360
Speaker 2: on a bunch of shows. I passed on The Apprentice.

951
00:44:47,719 --> 00:44:49,880
Speaker 2: I passed on Dancing with the Stars. The Apprentice came

952
00:44:49,920 --> 00:44:50,600
Speaker 2: out to me hard.

953
00:44:50,960 --> 00:44:53,080
Speaker 1: I bet you would have been great, actually, and I've

954
00:44:53,120 --> 00:44:55,000
Speaker 1: done the same. I got, you know, I got approached

955
00:44:55,000 --> 00:44:58,319
Speaker 1: by I've been approached by Dancing and a million of these.

956
00:44:58,360 --> 00:45:01,000
Speaker 1: But I had heard about this and I wasn't sure

957
00:45:01,040 --> 00:45:02,839
Speaker 1: if it was true, and that's probably why I didn't

958
00:45:02,840 --> 00:45:04,279
Speaker 1: know is it would have been two thousand. You we

959
00:45:04,360 --> 00:45:07,000
Speaker 1: premiered in two thousand and two, so it probably would

960
00:45:07,000 --> 00:45:08,359
Speaker 1: have been the end of two thousand and two, two

961
00:45:08,400 --> 00:45:11,040
Speaker 1: thousand and three. That would have been one of our

962
00:45:11,080 --> 00:45:14,160
Speaker 1: maybe number two, three or four bachelors. So you would

963
00:45:14,160 --> 00:45:17,720
Speaker 1: have been you know, Bob Guinea season, Andrew Firestone season.

964
00:45:17,760 --> 00:45:20,040
Speaker 1: You would have been right in there and that maybe

965
00:45:20,200 --> 00:45:23,160
Speaker 1: you know, maybe even number two. But that would have

966
00:45:23,200 --> 00:45:28,760
Speaker 1: been phenomenal. And I remember now maybe them talking about

967
00:45:28,800 --> 00:45:32,359
Speaker 1: getting a celebrity chef, But I wasn't that involved back

968
00:45:32,360 --> 00:45:34,160
Speaker 1: in the day when I first started. I was just

969
00:45:34,200 --> 00:45:36,120
Speaker 1: the host. I really, you know, they didn't come to

970
00:45:36,160 --> 00:45:37,320
Speaker 1: me for producing stuff.

971
00:45:38,040 --> 00:45:40,560
Speaker 2: Yeah, and I was. I was. I had a you know,

972
00:45:41,480 --> 00:45:43,560
Speaker 2: a very serious girlfriend the time who lived together in

973
00:45:43,600 --> 00:45:44,920
Speaker 2: New York. It was just like, how am I going

974
00:45:45,000 --> 00:45:46,439
Speaker 2: to How am I going to do this good call?

975
00:45:46,480 --> 00:45:48,080
Speaker 1: I think I think you chose wisely.

976
00:45:48,360 --> 00:45:50,399
Speaker 2: There's just no yeah, there's no way. There's just no way.

977
00:45:50,440 --> 00:45:53,279
Speaker 2: And listen, a lot of those guys, you know, a

978
00:45:53,280 --> 00:45:56,600
Speaker 2: lot of those people, you know, it's hard to and

979
00:45:56,640 --> 00:46:01,000
Speaker 2: this is this is the churn of of reality television.

980
00:46:01,000 --> 00:46:03,759
Speaker 2: Like you're going to get hyper famous, You're gonna be

981
00:46:03,800 --> 00:46:06,359
Speaker 2: on the cover of every magazine and every grocery store

982
00:46:06,400 --> 00:46:08,960
Speaker 2: around the world. And then the next season they're going

983
00:46:09,000 --> 00:46:11,640
Speaker 2: to have somebody else. Ye. Then and then you start

984
00:46:11,640 --> 00:46:13,759
Speaker 2: to become this like distant memory, and so I think

985
00:46:13,800 --> 00:46:15,680
Speaker 2: it's I don't know. It was just kind of like

986
00:46:15,680 --> 00:46:17,160
Speaker 2: one of those decisions. I'm like, do I want to

987
00:46:17,160 --> 00:46:19,360
Speaker 2: do this? I don't know, Like I'm a chef, like

988
00:46:19,360 --> 00:46:20,239
Speaker 2: like a shut up and cook.

989
00:46:22,000 --> 00:46:23,759
Speaker 1: Stay in your lane, man, stay in lane.

990
00:46:24,160 --> 00:46:25,520
Speaker 2: I'm gonna stay in my lane, you know, I mean,

991
00:46:25,600 --> 00:46:27,000
Speaker 2: let everybody else find love.

992
00:46:27,239 --> 00:46:30,200
Speaker 1: You know, this is the new book, Tyler Florence. Stay

993
00:46:30,200 --> 00:46:32,080
Speaker 1: out of the hot tub, Stay in the kitchen.

994
00:46:32,560 --> 00:46:34,600
Speaker 2: Yeah, exactly exactly. I have the hot tub and into

995
00:46:34,600 --> 00:46:35,440
Speaker 2: the kitchen. I think it's a cover.

996
00:46:35,719 --> 00:46:37,919
Speaker 1: Tyler Man, thank you so much for taking the time

997
00:46:38,040 --> 00:46:41,000
Speaker 1: and talking. I could talk food, cooking, all of this

998
00:46:41,080 --> 00:46:44,000
Speaker 1: for forever, and hopefully we will do this again because

999
00:46:44,040 --> 00:46:46,160
Speaker 1: I will have a thousand more questions and things to

1000
00:46:46,200 --> 00:46:48,759
Speaker 1: talk about. I appreciate it. The only thing I'm sorry

1001
00:46:48,800 --> 00:46:50,680
Speaker 1: about is I'm sorry you have to host a show

1002
00:46:50,719 --> 00:46:53,000
Speaker 1: with Wells Adams. I know that is heavy lifting.

1003
00:46:54,080 --> 00:46:57,719
Speaker 2: He's he is so good. He is the best like

1004
00:46:58,840 --> 00:47:00,680
Speaker 2: all of it. And he's got a really interesting sort

1005
00:47:00,680 --> 00:47:04,720
Speaker 2: of background with like his his radio uh work Sphil.

1006
00:47:05,280 --> 00:47:07,879
Speaker 2: I mean, he's a great uh in you know, the

1007
00:47:07,880 --> 00:47:10,960
Speaker 2: the the all the Powers would be at iHeartRadio said

1008
00:47:11,000 --> 00:47:13,560
Speaker 2: you two should work together, and then we justiked from

1009
00:47:13,560 --> 00:47:15,759
Speaker 2: the first episode, we just clicked and and so like

1010
00:47:15,960 --> 00:47:17,960
Speaker 2: and he's uh and so I met him. He was

1011
00:47:18,080 --> 00:47:21,759
Speaker 2: on Worst Cooks in America on Food Network and and

1012
00:47:21,800 --> 00:47:26,960
Speaker 2: he won, yeah, against Johnny Bananas from MTV and he

1013
00:47:27,000 --> 00:47:29,520
Speaker 2: was on my team and Wells was on with Am

1014
00:47:29,560 --> 00:47:32,399
Speaker 2: Morell and and the two of them won. So and

1015
00:47:32,400 --> 00:47:34,160
Speaker 2: and so we've been friends ever since. He's a big

1016
00:47:34,160 --> 00:47:37,480
Speaker 2: hardcore foodie and he just loves us. We're pals and

1017
00:47:37,600 --> 00:47:39,200
Speaker 2: we're good counterbalance with each other too.

1018
00:47:39,280 --> 00:47:41,319
Speaker 1: Yeah. So the podcast, by the way, we're talking about

1019
00:47:41,320 --> 00:47:43,200
Speaker 1: with Tyler Florence and Wells Adams. Two dudes in the

1020
00:47:43,280 --> 00:47:47,000
Speaker 1: kitchen talking all things cooking, culinary food, wine, whiskey, you

1021
00:47:47,080 --> 00:47:49,799
Speaker 1: name it. They get into it. It's an awesome podcast.

1022
00:47:49,840 --> 00:47:52,480
Speaker 1: And Yeah, to know Wells Adams is to love him.

1023
00:47:52,600 --> 00:47:54,959
Speaker 1: He has a dear friend and a really good guy.

1024
00:47:55,560 --> 00:47:56,120
Speaker 2: He's the best.

1025
00:47:56,520 --> 00:47:59,600
Speaker 1: You're the best man. I appreciate it. Tyler Florence, thanks

1026
00:47:59,640 --> 00:48:02,680
Speaker 1: for joining me on the most dramatic podcast ever ever.

1027
00:48:03,760 --> 00:48:06,319
Speaker 1: Thanks for listening. Follow us on Instagram at the Most

1028
00:48:06,400 --> 00:48:08,920
Speaker 1: Dramatic Pod Ever, and make sure to write us a

1029
00:48:08,960 --> 00:48:11,600
Speaker 1: review and leave us five stars. I'll talk to you

1030
00:48:11,640 --> 00:48:12,040
Speaker 1: next time.