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Speaker 1: Welcome to River Cafe, Table four, a production of iHeartRadio

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Speaker 1: and Adami Studios.

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Speaker 2: My phone's going to and take it.

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Speaker 3: Okay, so it's fun, I said, is it my mom?

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Speaker 2: Maybe it's your mom? Should we call your mama? I

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Speaker 2: can call you number?

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Speaker 3: Oh god, no, I would never, should never get off.

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Speaker 2: Oh let's have it for me.

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Speaker 3: Let me tell you about Pete ad.

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Speaker 2: So tell me about the restaurant you worked in. This

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Speaker 2: might be embarrassing to admit, but as a kid, one

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Speaker 2: of my favorite songs was getting to know You from

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Speaker 2: the musical The King and I and I guess getting

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Speaker 2: to know you is what my River Cafe Conversation guests today,

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Speaker 2: Pete Davidson will be for We've only met once, but sometimes,

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Speaker 2: pretty rarely you meet someone and you know they are

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Speaker 2: going to be a friend. We met over food. Lorne

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Speaker 2: Michael's introduced us at a dinner in the River Cafe,

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Speaker 2: and then he came back with his friends last Saturday.

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Speaker 2: You probably share a lot of attitudes and values on politics, hypocrisy, humor,

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Speaker 2: and other subjects. Usually I have a list of questions,

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Speaker 2: but today I might throw them in the bin and

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Speaker 2: we'll just talk. Getting to know you pete.

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Speaker 3: Indeed, hello everybody, thank you for having me.

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Speaker 2: You've our.

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Speaker 3: Our bloody mary.

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Speaker 2: Ye, so would you like to read the recipe?

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Speaker 3: Yes?

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Speaker 2: Okay.

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Speaker 3: This is the recipe for a zucchini and cannelly soup.

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Speaker 3: It says it served six four hundred grams of zucchini,

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Speaker 3: ten canelly beans, one head of celery finally chopped, one

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Speaker 3: garlic clove, one bunch of parsley leaves, extra virgin olive oil.

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Speaker 3: And then you roughly cut the zucchini into small pieces,

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Speaker 3: and then peel and finally chop the garlic and chop

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Speaker 3: the parsley. You drain and rinse the canelly beans, heat

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Speaker 3: one tablespoon of bot oil in a thick bottom pan

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Speaker 3: and fry the celery and parsley until soft. And then

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Speaker 3: you add the garlic and zucchini and cook for ten minutes.

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Speaker 3: You add five tablespoons of water and scrape up to combine.

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Speaker 3: Then add the beans, stirring for a further five minutes.

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Speaker 3: Mashed together, and drizzle with extra virginile boil. This is

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Speaker 3: best served at room temperature.

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Speaker 2: Thank you. That was gorgeous.

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Speaker 3: So you.

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Speaker 2: Did that beautifully, Thank.

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Speaker 3: You very much. My first time reading a recipe.

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Speaker 2: It's kind of a recipe I always say, is partly

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Speaker 2: pros and partly science. You know. It's the kind of combination,

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Speaker 2: isn't it. It gives you the measurements, but it also

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Speaker 2: gives you the poetry of the of what you might

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Speaker 2: be cooking. Do you cook?

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Speaker 3: I do not.

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Speaker 2: I do not.

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Speaker 3: I'm awful at cooking. I could only cook eggs, but

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Speaker 3: that's like a pretty standard. I feel like everybody could

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Speaker 3: cook eggs.

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Speaker 2: Well, maybe eggs aren't that easy. What are your cooks?

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Speaker 3: Scrambled ones?

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Speaker 2: Yeah, what's your tech?

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Speaker 3: Eg? I just put them in the pan and then

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Speaker 3: mush them around.

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Speaker 2: Oh you scramble after do you?

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Speaker 3: Yes?

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Speaker 2: Scramble them in the path?

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Speaker 3: Yes?

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Speaker 2: Interesting?

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Speaker 3: Yes. I could also add hot water to ramen noodles.

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Speaker 2: Oh do you?

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Speaker 3: Yes?

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Speaker 2: That is all is a talent? Yeah, you have definitely

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Speaker 2: the right guest to have on this food discussion.

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Speaker 3: I can make a mean cup of noodles.

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Speaker 2: You can? How do you do that?

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Speaker 3: Well?

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Speaker 2: First, I don't know what cup of noodles is.

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Speaker 3: I go to Costco, Yes, and I get the pre

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Speaker 3: made ramen noodles. And then I go home and since

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Speaker 3: I don't know how to boil water because I'm dumb.

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Speaker 3: I go to the cure egg and I hit the

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Speaker 3: hot water button and.

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Speaker 2: Then a cure egg. I don't know what that is.

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Speaker 3: Cure egg is a little.

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Speaker 2: Coffee Okay, this is a new one.

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Speaker 3: You know, the little coffee machine that you could put

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Speaker 3: these little coffee pods in like espresso. Yes, yeah, okay,

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Speaker 3: So I usually get I use the hot water from that,

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Speaker 3: and then I dump it the couple of noodles and

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Speaker 3: then I stirred for about four to five minutes.

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Speaker 2: Over the heat. You mean you don't then you just

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Speaker 2: the hot water cooks the hot water.

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Speaker 3: Yeah, at least I hope so. And then I eat

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Speaker 3: very hard doodles. Okay, So that is That is about

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Speaker 3: as far as my cooking ghost.

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Speaker 2: So tell me about food when you were growing up.

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Speaker 2: What was it like in the Davison household.

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Speaker 3: Oh? My mom she was single parents, so she worked

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Speaker 3: and she was a nurse, and when she got home,

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Speaker 3: she didn't really have time to cook, so we would

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Speaker 3: usually order Chinese food or Italian food. But when she

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Speaker 3: did cook, she's really good at cooking. One thing, chicken cutlets.

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Speaker 3: She's really great, like breaded chicken cutlets. I still have

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Speaker 3: yet to have a better chicken cutlet anywhere else?

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Speaker 2: Do you know what she did? I would make no idea.

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Speaker 3: I know, well, I know if I have ever watched,

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Speaker 3: there's usually like there's the raw chicken, and then there's

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Speaker 3: like this plate with yellow stuff in it, the egg. Yeah,

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Speaker 3: and then there's another plate with like bread and like

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Speaker 3: the that stuff breadcrumbs. Right, yeah, there we go. And

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Speaker 3: then she would you know, like season it yeah, yeah, okay, yeah,

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Speaker 3: and then dump it in the.

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Speaker 2: I gotta make a cook out of you by this interview.

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Speaker 3: I would love to learn how to cook at least

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Speaker 3: just like one thing, so I could, like.

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Speaker 2: You observed that, but that's impressive that so she did.

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Speaker 2: She dipped the egg into the egg and then into

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Speaker 2: the bread crumbs. So she dip it back into the

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Speaker 2: egg again. Do you think she did after the two times? Yeah,

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Speaker 2: she's a two time dipper, two time dipper.

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Speaker 3: Yeah. And then yeah, and then like maybe thirty to

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Speaker 3: forty five minutes later, we would have a chicken collar

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Speaker 3: and I would she would put them on these paper towels,

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Speaker 3: and then I would never I never really ate at

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Speaker 3: the dinner table. I would just like walk by and

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Speaker 3: take each chicken cutlet as soon as it was done

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Speaker 3: being me because because it was so good, and it's

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Speaker 3: like the best time to eat it is when it's

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Speaker 3: like super super fresh. So that was my mom's specialty.

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Speaker 2: Would you have it often? Would she make it like

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Speaker 2: once a monk.

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Speaker 3: At least once a week, once a week, Yeah, yeah,

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Speaker 3: we would all look forward to it. Usually it was

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Speaker 3: a weekend thing. It was always a treat when my

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Speaker 3: mom cooked.

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Speaker 2: Did she have days off?

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Speaker 3: Not really, not until like I became a teenager, she

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Speaker 3: got a school nursing job, so then her schedule was

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Speaker 3: like the same as me and my sisters. So but

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Speaker 3: at first she was working in the er in the hospital,

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Speaker 3: so her hours were super random, and I was either

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Speaker 3: watching my sister or we would have a babysitter.

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Speaker 2: So, I mean, the respect that you have I have

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Speaker 2: for your mother. You're being able to work all day

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Speaker 2: have two kids. It's a struggle, you know, It's it's hard.

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Speaker 3: Yeah, it's hard, and it's hard because you know, nobody's

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Speaker 3: ever really on the same schedule. But that also makes

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Speaker 3: the time when everybody is on the same schedule super

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Speaker 3: memorable and special, like that once a week where we

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Speaker 3: would all get to. Yeah, and holidays were always very big.

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Speaker 2: What would they tell me about them?

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Speaker 3: So Thanksgiving, Christmas, even Halloween, even just because we have

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Speaker 3: a very big family. I have six aunts and uncles

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Speaker 3: and like forty something cousins, So the holidays are all,

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Speaker 3: you know, not like an excuse, but we all just

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Speaker 3: get together. And was there.

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Speaker 2: Food the food at Halloween or Thanksgiving?

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Speaker 3: Well, Halloween it's pretty lame. But like Thanksgiving, everybody usually

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Speaker 3: has an assignment because there's six aunts and uncles, and

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Speaker 3: my grandma would take care of either the turkey and

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Speaker 3: the stuffing, and then my mom would bring like the

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Speaker 3: sweet potatoes or someone else would bring mashed potatoes. It's

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Speaker 3: just or the asparagus and the dinner rolls. So everybody

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Speaker 3: had a different assignment. And usually we have it at

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Speaker 3: my aunt's house in Jersey and everybody would show up

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Speaker 3: with like a big tin and everybody puts it on

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Speaker 3: the island and then we spread everything out and it's

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Speaker 3: I guess it's probably the easiest way to do Thanksgiving, yeah,

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Speaker 3: because everybody does a little bit.

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Speaker 2: Tell me about your grandmother though, did she cook?

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Speaker 3: She's great at cooking. She always cooks. Both grandmas I'm lucky.

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Speaker 3: I have two grandmas.

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Speaker 2: Did they live near your house? Was an expedition to

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Speaker 2: go to your grandmother's.

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Speaker 3: My mom's parents live in Jersey, and then my dad's

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Speaker 3: parents live in Staten Island, which is really close to me.

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Speaker 2: So yeah, so you and your sister could go over

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Speaker 2: there and have dinner or would you ever do that?

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Speaker 3: Yeah? Absolutely? And then like they would watch us sometimes

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Speaker 3: and cook for us, and we would stay over their

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Speaker 3: house if my mom had a work late, but they

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Speaker 3: always had a cooked meal for us.

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Speaker 2: Did you what was Staten Island like food wise?

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Speaker 3: Food wise, it's pretty it's pretty just Italian, was it. Yeah,

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Speaker 3: it's pretty much just Italian food and like Chinese takeout.

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Speaker 3: But there's so many Italian restaurant it's like it's almost

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Speaker 3: comical how many there are, Like there's like three every block.

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Speaker 3: So one of my dad's friends owns an Italian restaurant

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Speaker 3: that I actually used to work at for a bit

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Speaker 3: I was a busboy. It's a very Italian and very

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Speaker 3: old school, is what I would say. Like you would

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Speaker 3: if you go to Staten Island now, you would feel

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Speaker 3: like you were walking into like a nineties movie. You know, Dudes,

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Speaker 3: with their shirts open and chest half flowing out and

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Speaker 3: smoking cigarettes and just being like what the fuck. It's

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Speaker 3: very You're like, oh wow, nothing has changed here, which

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Speaker 3: is kind of what I like about it a little bit.

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Speaker 3: Is nobody there gives nobody ever bothers me there. They

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Speaker 3: don't care. That's an island, yeah yeah, and it's it's

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Speaker 3: not like New York. It is part of New York,

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Speaker 3: but it's more part of the Jersey, I would say,

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Speaker 3: because it's just suburb. Like when I grew up, going

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Speaker 3: to the city was like an event, really, like we're

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Speaker 3: going to go see the Christmas tree, or like we're

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Speaker 3: going to go to that giant toy store where Tom

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Speaker 3: Hanks jumped on the piano. Yeah, it wasn't a regular thing,

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Speaker 3: which is crazy because it's a half hour away.

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Speaker 2: I grew up in upstate New York, one hundred miles

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Speaker 2: north of New York and on near Woodstock. The country.

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Speaker 2: Restaurants we only went out for special occasions. You know,

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Speaker 2: we went to a restaurant when it was somebody's birthday

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Speaker 2: or you know, some sort of anniversary or something to celebrate.

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Speaker 2: And Italian food was really heavy. It was spaghetti and meatballs,

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Speaker 2: and eggplant parmegani. And it was such a revelation. I

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Speaker 2: don't know if you've ever been to Italy. When you

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Speaker 2: get to Italy and then you realize, rather like the

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Speaker 2: food in the River cafe that inspired us was as

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Speaker 2: clinging and simple as a grilled piece of fish with

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Speaker 2: maybe some herbs. It's a pasta with a little bit

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Speaker 2: of sauce. It's fish with again, you know, just lemon.

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Speaker 2: And it was such a difference from the kind of

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Speaker 2: food that I thought of as Italian food. Is that

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Speaker 2: am I describing those?

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Speaker 3: Yeah? I've only been to Italy once, but when I

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Speaker 3: went there, I expected everybody to have curly mustaches and

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Speaker 3: be like, well, but they're they're they're not. It's very

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Speaker 3: it's very chill and laid back, and we've I can

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Speaker 3: only speak for where I live, but I feel like

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Speaker 3: I have adapted this sense of what we think it's

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Speaker 3: like over there over here, but when you get over there,

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Speaker 3: it's it's really not from what I've the little I've experienced,

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Speaker 3: it's not like that at all. It's very chilled and

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Speaker 3: like simple.

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Speaker 2: Yeah, where did you go? And tell me about your

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Speaker 2: trip to Italy?

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Speaker 3: Which of venice able to go to the film festival,

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Speaker 3: and I went for like four or five days. I

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Speaker 3: never experienced anything like that, where like everything's on water

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Speaker 3: and but what's crazy is everybody there is just like

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Speaker 3: enjoy it. It's not going to be around and you're like,

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Speaker 3: oh my god, that's terrible.

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Speaker 2: It's pretty amazing that your first experience of Italy would

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Speaker 2: be Venice, because Venice is just I've been there a

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Speaker 2: lot of times and I almost can't remember the first

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Speaker 2: time I went, because I think my parents took me

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Speaker 2: when I was quite young. But I always thought how

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Speaker 2: great it would be to see Venice for the first time,

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Speaker 2: you know, that it would be your first time to

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Speaker 2: see Venice and to be because I still after going

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Speaker 2: there so many times and being so used to it,

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Speaker 2: I'm still shocked every time I go, you know, to see,

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Speaker 2: as you say, the water everywhere.

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Speaker 3: It was a really fun experience.

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Speaker 2: Did you go to restaurants there?

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Speaker 3: Yeah, I don't remember any of them, but they were

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Speaker 3: all you couldn't pick a bad one, you know, anywhere

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Speaker 3: you went it was really great and yeah, I had

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Speaker 3: a really great time.

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Speaker 2: But also food takes you somewhere, doesn't it. When you

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Speaker 2: have the food of a different culture. Have you travel

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Speaker 2: apart from Venice? Have you been to any other countries?

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Speaker 3: Here in Venice are the only two places I've ever

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Speaker 3: traveled really outside of the United States.

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Speaker 2: What about within the United States? Have you been doing your.

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Speaker 3: Work pretty much everywhere? And then you know, I think

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Speaker 3: I've hit all fifty states.

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Speaker 2: Almost, have you? Yeah, tell me about that? What's that like?

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Speaker 3: I love the South? I love the South.

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Speaker 2: What do you love about it?

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Speaker 3: The food and the al Gore?

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Speaker 2: You just told me you love Al al Gore? Al Gore,

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Speaker 2: He's so sweet.

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Speaker 3: You're just like, hello, Peter, it's al Gore. How are you.

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Speaker 3: It's like, like, I don't know it's you. Yeah, he

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Speaker 3: always introduced himself like Peter, it's al Gore. It's like, yeah,

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Speaker 3: I know, I'm well aware.

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Speaker 2: But what's it like traveling in the South and eating

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Speaker 2: in the South? Do you like the food?

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Speaker 3: The love the food. I just love the I love

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Speaker 3: the fried chicken and the hearty meals and the grits

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Speaker 3: and like we don't have I didn't grow up with

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Speaker 3: grits or even know what it was. Had to be

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Speaker 3: introduced to it. They just like they know how to

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Speaker 3: really slap on some stuff onto food. It's really I mean,

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Speaker 3: you can't eat it every day because you die. But

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Speaker 3: if you're like in the mood for like a really

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Speaker 3: hearty like and also everybody there is so upbeat and

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Speaker 3: very just like hello, like they're just like so warm

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Speaker 3: and yeah, yeah, I'm a sucker for like a southern

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Speaker 3: like atmosphere. I think it's so much fun. So I

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Speaker 3: like the food down there a lot.

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Speaker 2: And when you're working, when you're traveling, when you're performing,

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Speaker 2: do you eat before you were on stage or after

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Speaker 2: or during? How do you do your work and eat?

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Speaker 3: I started eating before the show is because I would

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Speaker 3: always eat after the shows, and I would usually base

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Speaker 3: my eating off whether I had a good show or not.

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Speaker 3: And then if the show doesn't go well, usually don't

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Speaker 3: want to eat. So there would be like days when

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Speaker 3: I just didn't eat. So now I eat before the

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Speaker 3: show that way, even if it doesn't go well, you've

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Speaker 3: had something.

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Speaker 2: Yeah, that's emotion well, that is emotional eating. That's saying that,

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Speaker 2: you know, my mood, my performance affects how I feel.

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Speaker 2: I'm therefore it affects how I eat. Yeah, some people

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Speaker 2: might say after a bad show, I feel so crap.

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Speaker 2: I just want to eat or drink or forget it,

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Speaker 2: but you go the other way.

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Speaker 3: Yeah, yeah, And if something doesn't go well, I become

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Speaker 3: very like I don't want.

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Speaker 2: Anything, but what is not going well? Mean?

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Speaker 3: For stand up it's like, you know, you're trying a

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Speaker 3: bunch of jokes or like material and the crowd's just

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Speaker 3: not digging it and there's not a lot of laughs.

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Speaker 3: You know, the excitement of you being there has worn

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Speaker 3: off and now it's just like where is your jokes

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Speaker 3: and where's your material? And we're here to see a show,

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Speaker 3: and you know, when it doesn't go well, there's no

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Speaker 3: more instant of a feeling than stand up comedy. It's

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Speaker 3: like you're either flying high and crushing or it's like

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Speaker 3: not great. So you know when you're not doing well.

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Speaker 2: You know, it's very very different. But being a chef

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Speaker 2: and having an open kitchen, you know, so I can

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Speaker 2: watch people when the plate is taken to them and

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Speaker 2: they kind of put this spoon to their mouth and

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Speaker 2: they'll look at the person and go like no, no,

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Speaker 2: or they can smile and share it, or you can

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Speaker 2: It's that kind of It's so different from many ways,

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Speaker 2: but there is that audience and that sense of either

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Speaker 2: success or failure, you know. And sometimes I can cook

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Speaker 2: the same food and have almost the same menu in

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Speaker 2: the restaurant, can be full, and yet I know at

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Speaker 2: the end of it it was a bad night. I

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Speaker 2: just know. You just come home and you think, Okay,

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Speaker 2: it's time for me to quit because I was so

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Speaker 2: it just wasn't it didn't work. And other nights you

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Speaker 2: feel so elated. And I think that's kind of why

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Speaker 2: a lot of actors like to work in a restaurant,

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Speaker 2: because there is quite a lot of drama going on

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Speaker 2: in a restaurant, do.

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Speaker 3: You think, Yeah, absolutely. I mean when I worked in

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Speaker 3: a restaurant, it was for like three or four years.

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Speaker 3: But the bus boys hated the waiters. Waiters hated the

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Speaker 3: bus boys, and I mean like afterwards hated the chefs. Yeah.

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Speaker 3: They But after work everything was fine. Everybody was like cool.

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Speaker 3: But during work it was like we're gonna be in

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Speaker 3: each other's faces all day.

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Speaker 2: Yeah, you know.

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Speaker 3: But my favorite thing was always sneaking off in the

349
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Speaker 3: back and eating whatever somebody didn't need.

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Speaker 2: Oh really, off somebody's plate.

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Speaker 3: Yeah I didn't. I didn't give other people like you're

352
00:17:26,000 --> 00:17:28,119
Speaker 3: gross and I'd be like, it's chicken palm.

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Speaker 2: So tell me about the restaurant you've worked in.

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Speaker 3: I was called Nucci's South since that island. It's right

355
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Speaker 3: under the bridge. My dad's good friend runs it.

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Speaker 2: Uh.

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Speaker 3: It's it's like pretty well known on the island and

358
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Speaker 3: well respected and they serve classic Italian food. And you know,

359
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Speaker 3: they have a playlist of sixty songs on a loop

360
00:17:50,680 --> 00:17:58,000
Speaker 3: and it's all Frank Sinatra. Yeah, all day. I burned

361
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Speaker 3: it out of my brain. You used to be able

362
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Speaker 3: to tell what time it was in the restaurant by

363
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Speaker 3: what song was playing. What song was say playlist? I

364
00:18:06,960 --> 00:18:10,840
Speaker 3: mean just like fly Me to the Moon, Yeah, fly

365
00:18:11,200 --> 00:18:14,720
Speaker 3: Me to the moot, just like every Yeah, and I

366
00:18:14,720 --> 00:18:16,960
Speaker 3: would hear that every six hours. So like if I

367
00:18:17,119 --> 00:18:19,439
Speaker 3: fly Me to the Moon came back, I would know

368
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Speaker 3: we were halfway through with the day. Because they used

369
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Speaker 3: to take my phone because I'd be on it all day,

370
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Speaker 3: did they Yeah, I'd be writing bits or like watching

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Speaker 3: comedy or like sneaking off and because you know, nobody

372
00:18:29,960 --> 00:18:34,280
Speaker 3: wants to work, So yeah, I used to be able

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Speaker 3: to tell what time it was by what awful music

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Speaker 3: was playing.

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Speaker 2: That's very funny. So you were sixteen working in a

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Speaker 2: restaurant using your phone to write comedy. When did that start?

377
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Speaker 3: I started writing comedy when I was like fourteen, in

378
00:18:50,760 --> 00:18:54,879
Speaker 3: like school, instead of paying attention, I was just like

379
00:18:55,400 --> 00:18:59,240
Speaker 3: enamored with Eddie Murphy, Adam Sandler, Jim Carrey. Those three

380
00:18:59,320 --> 00:19:03,760
Speaker 3: were just like the everything to me. All their movies,

381
00:19:03,800 --> 00:19:07,640
Speaker 3: their stand up and there's just nothing I ever thought

382
00:19:07,640 --> 00:19:09,800
Speaker 3: I would do. It's just something I was always really

383
00:19:09,840 --> 00:19:14,600
Speaker 3: interested in. And then when I was sixteen, I don't know.

384
00:19:14,640 --> 00:19:16,520
Speaker 3: I told a buddy of mine. I was like, I

385
00:19:16,560 --> 00:19:19,080
Speaker 3: really love stand up. I would like to try it,

386
00:19:19,119 --> 00:19:22,159
Speaker 3: and he's like, you should and I was like nah,

387
00:19:22,240 --> 00:19:24,280
Speaker 3: And he was like, what's the worst that could happen?

388
00:19:24,440 --> 00:19:26,560
Speaker 3: Is like, it doesn't good, doesn't get friend, It's like

389
00:19:26,600 --> 00:19:28,560
Speaker 3: it doesn't go well, and then you don't ever do

390
00:19:28,640 --> 00:19:31,440
Speaker 3: it again. I was like, yeah, I guess, I guess

391
00:19:31,440 --> 00:19:34,840
Speaker 3: that's fine. And then I tried it and it went

392
00:19:34,920 --> 00:19:37,760
Speaker 3: okay enough that I felt like I could try it again.

393
00:19:37,920 --> 00:19:39,119
Speaker 2: Where did you try it first?

394
00:19:39,200 --> 00:19:43,280
Speaker 3: It was in Staten Island. This club doesn't exist anymore,

395
00:19:43,320 --> 00:19:46,359
Speaker 3: but it was called the Looney Bin Comedy Club and

396
00:19:46,400 --> 00:19:50,080
Speaker 3: it was inside of a bowling alley next to an

397
00:19:50,200 --> 00:19:54,080
Speaker 3: La Fitness, which is a gym and a Wendy's. So

398
00:19:54,119 --> 00:19:57,199
Speaker 3: it was the craziest group of people who would be

399
00:19:57,200 --> 00:20:01,080
Speaker 3: like families coming in the bowl, a bunch of people

400
00:20:01,119 --> 00:20:03,560
Speaker 3: that didn't have enough time to eat dinner, so they're

401
00:20:03,600 --> 00:20:07,080
Speaker 3: just going to Wendy's. And then all these like Staten

402
00:20:07,119 --> 00:20:11,800
Speaker 3: Island jacked musclehead dudes going in and nobody going to

403
00:20:11,840 --> 00:20:15,080
Speaker 3: see comedy Like it was just it would be so funny.

404
00:20:15,080 --> 00:20:16,920
Speaker 3: I'd be standing outside the comedy club and I'd be like,

405
00:20:17,119 --> 00:20:21,160
Speaker 3: maybe they're coming to No La Fit, Oh maybe No Wendy's.

406
00:20:21,359 --> 00:20:23,479
Speaker 3: It was crazy. When I was on stage when your

407
00:20:23,560 --> 00:20:28,000
Speaker 3: jokes weren't going well, you could hear people bowling, so

408
00:20:28,119 --> 00:20:30,800
Speaker 3: like you tell a joke and it would be super quiet,

409
00:20:30,840 --> 00:20:33,000
Speaker 3: and then you hear like spare and it would be

410
00:20:33,040 --> 00:20:37,240
Speaker 3: like so disheartening, And it was, but it was the

411
00:20:37,400 --> 00:20:38,520
Speaker 3: I had the most fun.

412
00:20:38,320 --> 00:20:40,840
Speaker 2: There, and it was the smallest audience you ever had.

413
00:20:41,040 --> 00:20:43,679
Speaker 3: Oh. I think the first time I performed, there's like

414
00:20:43,720 --> 00:20:52,840
Speaker 3: three people and two of them were my friends.

415
00:20:58,480 --> 00:21:01,159
Speaker 2: When you write, do you how do you write? We'll

416
00:21:01,200 --> 00:21:02,360
Speaker 2: tell us first how you write.

417
00:21:02,480 --> 00:21:04,159
Speaker 3: Me and my buddy we just usually sit in the

418
00:21:04,240 --> 00:21:06,159
Speaker 3: room and we hang out for a while and then

419
00:21:06,200 --> 00:21:08,280
Speaker 3: we just have like a pad out and then like

420
00:21:08,440 --> 00:21:12,360
Speaker 3: we'll start to We never let go. For me, it's

421
00:21:12,440 --> 00:21:15,240
Speaker 3: never worked where you're like I'm writing at four o'clock tomorrow.

422
00:21:15,280 --> 00:21:19,119
Speaker 3: It's like I can't do that. So I usually just

423
00:21:19,240 --> 00:21:21,359
Speaker 3: vibe with my writing partner and we hang out and

424
00:21:21,840 --> 00:21:24,199
Speaker 3: we'll write a couple things down and then but we

425
00:21:24,240 --> 00:21:27,000
Speaker 3: always hang out first and ease into it as opposed

426
00:21:27,040 --> 00:21:30,440
Speaker 3: to like, Okay, you're here, let's start. I've just never

427
00:21:30,480 --> 00:21:36,760
Speaker 3: been good at like be funny, like it usually just

428
00:21:36,800 --> 00:21:41,439
Speaker 3: has to come and yeah, usually we order Sushi's usually

429
00:21:41,480 --> 00:21:45,200
Speaker 3: our go to write. Yeah, it's very easy to eat

430
00:21:45,520 --> 00:21:47,840
Speaker 3: and it's very like you could have, you know, just

431
00:21:47,880 --> 00:21:50,240
Speaker 3: like it's almost like a cigarette, yeah, because you just

432
00:21:50,280 --> 00:21:52,600
Speaker 3: have like one thing and you put it down for

433
00:21:52,640 --> 00:21:55,359
Speaker 3: his acond you come. But sushi's our go to.

434
00:21:55,880 --> 00:21:59,040
Speaker 2: What about dates? Do you go on dates with women

435
00:21:59,119 --> 00:22:01,399
Speaker 2: to a restaurant to see what they're like? Would that

436
00:22:01,520 --> 00:22:04,000
Speaker 2: tell you about her? Well?

437
00:22:04,280 --> 00:22:06,720
Speaker 3: Yeah, it's also just like if you go to a

438
00:22:06,760 --> 00:22:11,399
Speaker 3: great restaurant, Like even if I'm a date, it's like

439
00:22:11,480 --> 00:22:14,600
Speaker 3: at least the food was great. Yeah, So like she

440
00:22:14,720 --> 00:22:17,000
Speaker 3: could go home and be like, you know.

441
00:22:17,480 --> 00:22:21,080
Speaker 2: Could not be Yeah, I cannot believe that you could be.

442
00:22:24,520 --> 00:22:26,919
Speaker 3: But yeah, it's I've always found it to be that.

443
00:22:27,119 --> 00:22:28,760
Speaker 3: Or a movie is so easy because a movie you

444
00:22:28,800 --> 00:22:30,960
Speaker 3: don't even have to talk. You could just be like

445
00:22:31,359 --> 00:22:35,080
Speaker 3: this explosion, see that explosion, like yeah, you know, or

446
00:22:35,119 --> 00:22:36,840
Speaker 3: you could just laugh at the same thing and look

447
00:22:36,880 --> 00:22:37,800
Speaker 3: at each other for a second.

448
00:22:37,960 --> 00:22:41,159
Speaker 2: Yeah. But also restaurants can tell you. I suppose if

449
00:22:41,160 --> 00:22:43,640
Speaker 2: you went to a restaurant and your date was rude

450
00:22:43,680 --> 00:22:46,760
Speaker 2: to the waiter or was you know, then that would

451
00:22:46,800 --> 00:22:48,200
Speaker 2: be over, wouldn't it? Would you ever?

452
00:22:48,560 --> 00:22:53,840
Speaker 3: Immediately would in my head, I'd be like, Okay, never has.

453
00:22:53,760 --> 00:22:55,520
Speaker 2: That ever happened to you? Where you was somebody who

454
00:22:55,600 --> 00:22:57,240
Speaker 2: was unkind to Yeah.

455
00:22:57,080 --> 00:22:59,720
Speaker 3: I don't like the excuse me, It's like wait for

456
00:22:59,760 --> 00:23:02,199
Speaker 3: the I have walked by and then just lightly do.

457
00:23:02,480 --> 00:23:05,320
Speaker 2: I think that? Also, people who have worked in a restaurant,

458
00:23:05,960 --> 00:23:07,479
Speaker 2: It teaches you something, doesn't it.

459
00:23:07,600 --> 00:23:10,040
Speaker 3: The best lessons I've learned have been from working in

460
00:23:10,040 --> 00:23:12,840
Speaker 3: that restaurant, like learning how to work with people, learning

461
00:23:12,920 --> 00:23:15,520
Speaker 3: how to act around certain people that don't like you.

462
00:23:16,440 --> 00:23:18,640
Speaker 3: Whether it's your first job or if it's your job,

463
00:23:18,760 --> 00:23:22,040
Speaker 3: like you know, those dudes that were like waiters at

464
00:23:22,280 --> 00:23:26,400
Speaker 3: my restaurant were like superstars. Yeah, like they were so

465
00:23:26,440 --> 00:23:29,119
Speaker 3: cool because they would like pull up and have cool cars,

466
00:23:29,160 --> 00:23:32,000
Speaker 3: and yeah, they would know all the specials. And like

467
00:23:33,000 --> 00:23:34,760
Speaker 3: I was a bus boy so long people that were

468
00:23:34,760 --> 00:23:37,240
Speaker 3: a bus boy with me got promoted to waiter while

469
00:23:37,240 --> 00:23:40,080
Speaker 3: I was still a bus boy because it was just

470
00:23:40,119 --> 00:23:43,359
Speaker 3: so hot. I couldn't remember the specials. I couldn't do.

471
00:23:43,440 --> 00:23:44,600
Speaker 3: It's a difficult.

472
00:23:44,840 --> 00:23:45,760
Speaker 2: It's really hard.

473
00:23:45,960 --> 00:23:49,040
Speaker 3: Yeah, other stuff going on in your life or in

474
00:23:49,080 --> 00:23:51,919
Speaker 3: your mind, and you still have to be like hello, everybody.

475
00:23:51,560 --> 00:23:55,040
Speaker 2: You know so, and also the having to remember which

476
00:23:55,080 --> 00:23:58,199
Speaker 2: table had that and what table numbers, and also being

477
00:23:58,280 --> 00:23:59,679
Speaker 2: nice to people you don't want to be nice to.

478
00:24:00,000 --> 00:24:02,560
Speaker 2: But that's well again why I think maybe actors like

479
00:24:02,640 --> 00:24:05,080
Speaker 2: to work in a restaurant because they have to act

480
00:24:05,160 --> 00:24:07,680
Speaker 2: nice even if they're not feeling nice that day, because

481
00:24:08,080 --> 00:24:10,920
Speaker 2: the people are coming here to have service, I suppose.

482
00:24:11,200 --> 00:24:12,760
Speaker 2: And as you said, I was touched by what you

483
00:24:12,840 --> 00:24:15,520
Speaker 2: said about the waiters and the bus boys and the

484
00:24:15,520 --> 00:24:17,399
Speaker 2: bus boys and the chefs and the chefs and the

485
00:24:17,400 --> 00:24:20,239
Speaker 2: other chefs. There's a lot of that going on, but

486
00:24:20,320 --> 00:24:24,240
Speaker 2: there is there is something really collaborative as well. About

487
00:24:24,400 --> 00:24:26,840
Speaker 2: working in a restaurant, you know that you are dependent

488
00:24:26,920 --> 00:24:29,680
Speaker 2: on the bus boy doing his job, and the waiter

489
00:24:29,800 --> 00:24:32,080
Speaker 2: doing his job, and the you know, the chef doing

490
00:24:32,080 --> 00:24:34,840
Speaker 2: her job. It must be a bit like being in

491
00:24:34,880 --> 00:24:37,359
Speaker 2: a movie or theater. If somebody doesn't know their lines,

492
00:24:37,560 --> 00:24:38,760
Speaker 2: it's it's nice.

493
00:24:38,840 --> 00:24:41,600
Speaker 3: One person can mess up the whole train. Everybody kind

494
00:24:41,600 --> 00:24:42,679
Speaker 3: of needs to be on board.

495
00:24:42,960 --> 00:24:45,680
Speaker 2: If we think of food as something we eat when

496
00:24:45,680 --> 00:24:49,760
Speaker 2: we're hungry, something we might cook, if it's scrambled eggs

497
00:24:49,760 --> 00:24:52,239
Speaker 2: when we in a hurry, or something we might just

498
00:24:52,280 --> 00:24:57,240
Speaker 2: pour boiling water over like ramen. Or when you're working

499
00:24:57,359 --> 00:24:59,880
Speaker 2: feeling emotional, you want to eat or you don't want

500
00:25:00,040 --> 00:25:03,600
Speaker 2: to eat. Food can be memories, it can be funny,

501
00:25:03,800 --> 00:25:06,680
Speaker 2: it can be so many things. But it also can

502
00:25:06,720 --> 00:25:09,520
Speaker 2: be kind of comfort. And so the question that I

503
00:25:09,520 --> 00:25:14,160
Speaker 2: ask everybody if you are looking for food as comfort,

504
00:25:15,240 --> 00:25:16,879
Speaker 2: is there a food that you would go to?

505
00:25:17,840 --> 00:25:22,240
Speaker 3: Yes? Always, This is the answer to my if you

506
00:25:22,320 --> 00:25:24,800
Speaker 3: were stuck on an island and only could eat one

507
00:25:24,840 --> 00:25:27,639
Speaker 3: thing forever, if there's one thing you could eat forever,

508
00:25:28,000 --> 00:25:31,280
Speaker 3: it's always going to be pasta. Yeah, I find it.

509
00:25:32,080 --> 00:25:34,720
Speaker 3: Really I don't know how to make it, even though

510
00:25:34,800 --> 00:25:38,800
Speaker 3: I've watched it being made tons of times, but it

511
00:25:38,800 --> 00:25:41,320
Speaker 3: can be made in like twenty to thirty minutes. It's

512
00:25:41,520 --> 00:25:45,400
Speaker 3: very filling. It's tasty, whether you have it with sauce

513
00:25:45,520 --> 00:25:47,840
Speaker 3: or with butter, or just with salt, or if it's

514
00:25:47,880 --> 00:25:50,480
Speaker 3: just dry, you could eat it. Sometimes it's fun to

515
00:25:50,640 --> 00:25:53,879
Speaker 3: just have a bowl of you know, like penny like

516
00:25:54,000 --> 00:25:56,360
Speaker 3: dry and you just you know, pick it out one

517
00:25:56,359 --> 00:25:59,280
Speaker 3: by one. But it's also just the most filling in,

518
00:25:59,720 --> 00:26:05,080
Speaker 3: like easy kind of meal for me. So it'll always

519
00:26:05,119 --> 00:26:05,680
Speaker 3: be pasta.

520
00:26:06,800 --> 00:26:09,280
Speaker 2: Well, let's go and have some pasta. Thank you, thank

521
00:26:09,320 --> 00:26:17,879
Speaker 2: you for having me to visit the online shop of

522
00:26:18,000 --> 00:26:27,959
Speaker 2: the River Cafe. Go to shop Therivercafe dot co dot uk.

523
00:26:29,400 --> 00:26:32,280
Speaker 1: River Cafe Table four is a production of iHeartRadio and

524
00:26:32,320 --> 00:26:37,520
Speaker 1: Adamized Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app,

525
00:26:37,640 --> 00:26:40,960
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.