Speaker 1: Welcome to River Cafe, Table four, a production of iHeartRadio
Speaker 1: and Adami Studios.
Speaker 2: My phone's going to and take it.
Speaker 3: Okay, so it's fun, I said, is it my mom?
Speaker 2: Maybe it's your mom? Should we call your mama? I
Speaker 2: can call you number?
Speaker 3: Oh god, no, I would never, should never get off.
Speaker 2: Oh let's have it for me.
Speaker 3: Let me tell you about Pete ad.
Speaker 2: So tell me about the restaurant you worked in. This
Speaker 2: might be embarrassing to admit, but as a kid, one
Speaker 2: of my favorite songs was getting to know You from
Speaker 2: the musical The King and I and I guess getting
Speaker 2: to know you is what my River Cafe Conversation guests today,
Speaker 2: Pete Davidson will be for We've only met once, but sometimes,
Speaker 2: pretty rarely you meet someone and you know they are
Speaker 2: going to be a friend. We met over food. Lorne
Speaker 2: Michael's introduced us at a dinner in the River Cafe,
Speaker 2: and then he came back with his friends last Saturday.
Speaker 2: You probably share a lot of attitudes and values on politics, hypocrisy, humor,
Speaker 2: and other subjects. Usually I have a list of questions,
Speaker 2: but today I might throw them in the bin and
Speaker 2: we'll just talk. Getting to know you pete.
Speaker 3: Indeed, hello everybody, thank you for having me.
Speaker 2: You've our.
Speaker 3: Our bloody mary.
Speaker 2: Ye, so would you like to read the recipe?
Speaker 3: Yes?
Speaker 2: Okay.
Speaker 3: This is the recipe for a zucchini and cannelly soup.
Speaker 3: It says it served six four hundred grams of zucchini,
Speaker 3: ten canelly beans, one head of celery finally chopped, one
Speaker 3: garlic clove, one bunch of parsley leaves, extra virgin olive oil.
Speaker 3: And then you roughly cut the zucchini into small pieces,
Speaker 3: and then peel and finally chop the garlic and chop
Speaker 3: the parsley. You drain and rinse the canelly beans, heat
Speaker 3: one tablespoon of bot oil in a thick bottom pan
Speaker 3: and fry the celery and parsley until soft. And then
Speaker 3: you add the garlic and zucchini and cook for ten minutes.
Speaker 3: You add five tablespoons of water and scrape up to combine.
Speaker 3: Then add the beans, stirring for a further five minutes.
Speaker 3: Mashed together, and drizzle with extra virginile boil. This is
Speaker 3: best served at room temperature.
Speaker 2: Thank you. That was gorgeous.
Speaker 3: So you.
Speaker 2: Did that beautifully, Thank.
Speaker 3: You very much. My first time reading a recipe.
Speaker 2: It's kind of a recipe I always say, is partly
Speaker 2: pros and partly science. You know. It's the kind of combination,
Speaker 2: isn't it. It gives you the measurements, but it also
Speaker 2: gives you the poetry of the of what you might
Speaker 2: be cooking. Do you cook?
Speaker 3: I do not.
Speaker 2: I do not.
Speaker 3: I'm awful at cooking. I could only cook eggs, but
Speaker 3: that's like a pretty standard. I feel like everybody could
Speaker 3: cook eggs.
Speaker 2: Well, maybe eggs aren't that easy. What are your cooks?
Speaker 3: Scrambled ones?
Speaker 2: Yeah, what's your tech?
Speaker 3: Eg? I just put them in the pan and then
Speaker 3: mush them around.
Speaker 2: Oh you scramble after do you?
Speaker 3: Yes?
Speaker 2: Scramble them in the path?
Speaker 3: Yes?
Speaker 2: Interesting?
Speaker 3: Yes. I could also add hot water to ramen noodles.
Speaker 2: Oh do you?
Speaker 3: Yes?
Speaker 2: That is all is a talent? Yeah, you have definitely
Speaker 2: the right guest to have on this food discussion.
Speaker 3: I can make a mean cup of noodles.
Speaker 2: You can? How do you do that?
Speaker 3: Well?
Speaker 2: First, I don't know what cup of noodles is.
Speaker 3: I go to Costco, Yes, and I get the pre
Speaker 3: made ramen noodles. And then I go home and since
Speaker 3: I don't know how to boil water because I'm dumb.
Speaker 3: I go to the cure egg and I hit the
Speaker 3: hot water button and.
Speaker 2: Then a cure egg. I don't know what that is.
Speaker 3: Cure egg is a little.
Speaker 2: Coffee Okay, this is a new one.
Speaker 3: You know, the little coffee machine that you could put
Speaker 3: these little coffee pods in like espresso. Yes, yeah, okay,
Speaker 3: So I usually get I use the hot water from that,
Speaker 3: and then I dump it the couple of noodles and
Speaker 3: then I stirred for about four to five minutes.
Speaker 2: Over the heat. You mean you don't then you just
Speaker 2: the hot water cooks the hot water.
Speaker 3: Yeah, at least I hope so. And then I eat
Speaker 3: very hard doodles. Okay, So that is That is about
Speaker 3: as far as my cooking ghost.
Speaker 2: So tell me about food when you were growing up.
Speaker 2: What was it like in the Davison household.
Speaker 3: Oh? My mom she was single parents, so she worked
Speaker 3: and she was a nurse, and when she got home,
Speaker 3: she didn't really have time to cook, so we would
Speaker 3: usually order Chinese food or Italian food. But when she
Speaker 3: did cook, she's really good at cooking. One thing, chicken cutlets.
Speaker 3: She's really great, like breaded chicken cutlets. I still have
Speaker 3: yet to have a better chicken cutlet anywhere else?
Speaker 2: Do you know what she did? I would make no idea.
Speaker 3: I know, well, I know if I have ever watched,
Speaker 3: there's usually like there's the raw chicken, and then there's
Speaker 3: like this plate with yellow stuff in it, the egg. Yeah,
Speaker 3: and then there's another plate with like bread and like
Speaker 3: the that stuff breadcrumbs. Right, yeah, there we go. And
Speaker 3: then she would you know, like season it yeah, yeah, okay, yeah,
Speaker 3: and then dump it in the.
Speaker 2: I gotta make a cook out of you by this interview.
Speaker 3: I would love to learn how to cook at least
Speaker 3: just like one thing, so I could, like.
Speaker 2: You observed that, but that's impressive that so she did.
Speaker 2: She dipped the egg into the egg and then into
Speaker 2: the bread crumbs. So she dip it back into the
Speaker 2: egg again. Do you think she did after the two times? Yeah,
Speaker 2: she's a two time dipper, two time dipper.
Speaker 3: Yeah. And then yeah, and then like maybe thirty to
Speaker 3: forty five minutes later, we would have a chicken collar
Speaker 3: and I would she would put them on these paper towels,
Speaker 3: and then I would never I never really ate at
Speaker 3: the dinner table. I would just like walk by and
Speaker 3: take each chicken cutlet as soon as it was done
Speaker 3: being me because because it was so good, and it's
Speaker 3: like the best time to eat it is when it's
Speaker 3: like super super fresh. So that was my mom's specialty.
Speaker 2: Would you have it often? Would she make it like
Speaker 2: once a monk.
Speaker 3: At least once a week, once a week, Yeah, yeah,
Speaker 3: we would all look forward to it. Usually it was
Speaker 3: a weekend thing. It was always a treat when my
Speaker 3: mom cooked.
Speaker 2: Did she have days off?
Speaker 3: Not really, not until like I became a teenager, she
Speaker 3: got a school nursing job, so then her schedule was
Speaker 3: like the same as me and my sisters. So but
Speaker 3: at first she was working in the er in the hospital,
Speaker 3: so her hours were super random, and I was either
Speaker 3: watching my sister or we would have a babysitter.
Speaker 2: So, I mean, the respect that you have I have
Speaker 2: for your mother. You're being able to work all day
Speaker 2: have two kids. It's a struggle, you know, It's it's hard.
Speaker 3: Yeah, it's hard, and it's hard because you know, nobody's
Speaker 3: ever really on the same schedule. But that also makes
Speaker 3: the time when everybody is on the same schedule super
Speaker 3: memorable and special, like that once a week where we
Speaker 3: would all get to. Yeah, and holidays were always very big.
Speaker 2: What would they tell me about them?
Speaker 3: So Thanksgiving, Christmas, even Halloween, even just because we have
Speaker 3: a very big family. I have six aunts and uncles
Speaker 3: and like forty something cousins, So the holidays are all,
Speaker 3: you know, not like an excuse, but we all just
Speaker 3: get together. And was there.
Speaker 2: Food the food at Halloween or Thanksgiving?
Speaker 3: Well, Halloween it's pretty lame. But like Thanksgiving, everybody usually
Speaker 3: has an assignment because there's six aunts and uncles, and
Speaker 3: my grandma would take care of either the turkey and
Speaker 3: the stuffing, and then my mom would bring like the
Speaker 3: sweet potatoes or someone else would bring mashed potatoes. It's
Speaker 3: just or the asparagus and the dinner rolls. So everybody
Speaker 3: had a different assignment. And usually we have it at
Speaker 3: my aunt's house in Jersey and everybody would show up
Speaker 3: with like a big tin and everybody puts it on
Speaker 3: the island and then we spread everything out and it's
Speaker 3: I guess it's probably the easiest way to do Thanksgiving, yeah,
Speaker 3: because everybody does a little bit.
Speaker 2: Tell me about your grandmother though, did she cook?
Speaker 3: She's great at cooking. She always cooks. Both grandmas I'm lucky.
Speaker 3: I have two grandmas.
Speaker 2: Did they live near your house? Was an expedition to
Speaker 2: go to your grandmother's.
Speaker 3: My mom's parents live in Jersey, and then my dad's
Speaker 3: parents live in Staten Island, which is really close to me.
Speaker 2: So yeah, so you and your sister could go over
Speaker 2: there and have dinner or would you ever do that?
Speaker 3: Yeah? Absolutely? And then like they would watch us sometimes
Speaker 3: and cook for us, and we would stay over their
Speaker 3: house if my mom had a work late, but they
Speaker 3: always had a cooked meal for us.
Speaker 2: Did you what was Staten Island like food wise?
Speaker 3: Food wise, it's pretty it's pretty just Italian, was it. Yeah,
Speaker 3: it's pretty much just Italian food and like Chinese takeout.
Speaker 3: But there's so many Italian restaurant it's like it's almost
Speaker 3: comical how many there are, Like there's like three every block.
Speaker 3: So one of my dad's friends owns an Italian restaurant
Speaker 3: that I actually used to work at for a bit
Speaker 3: I was a busboy. It's a very Italian and very
Speaker 3: old school, is what I would say. Like you would
Speaker 3: if you go to Staten Island now, you would feel
Speaker 3: like you were walking into like a nineties movie. You know, Dudes,
Speaker 3: with their shirts open and chest half flowing out and
Speaker 3: smoking cigarettes and just being like what the fuck. It's
Speaker 3: very You're like, oh wow, nothing has changed here, which
Speaker 3: is kind of what I like about it a little bit.
Speaker 3: Is nobody there gives nobody ever bothers me there. They
Speaker 3: don't care. That's an island, yeah yeah, and it's it's
Speaker 3: not like New York. It is part of New York,
Speaker 3: but it's more part of the Jersey, I would say,
Speaker 3: because it's just suburb. Like when I grew up, going
Speaker 3: to the city was like an event, really, like we're
Speaker 3: going to go see the Christmas tree, or like we're
Speaker 3: going to go to that giant toy store where Tom
Speaker 3: Hanks jumped on the piano. Yeah, it wasn't a regular thing,
Speaker 3: which is crazy because it's a half hour away.
Speaker 2: I grew up in upstate New York, one hundred miles
Speaker 2: north of New York and on near Woodstock. The country.
Speaker 2: Restaurants we only went out for special occasions. You know,
Speaker 2: we went to a restaurant when it was somebody's birthday
Speaker 2: or you know, some sort of anniversary or something to celebrate.
Speaker 2: And Italian food was really heavy. It was spaghetti and meatballs,
Speaker 2: and eggplant parmegani. And it was such a revelation. I
Speaker 2: don't know if you've ever been to Italy. When you
Speaker 2: get to Italy and then you realize, rather like the
Speaker 2: food in the River cafe that inspired us was as
Speaker 2: clinging and simple as a grilled piece of fish with
Speaker 2: maybe some herbs. It's a pasta with a little bit
Speaker 2: of sauce. It's fish with again, you know, just lemon.
Speaker 2: And it was such a difference from the kind of
Speaker 2: food that I thought of as Italian food. Is that
Speaker 2: am I describing those?
Speaker 3: Yeah? I've only been to Italy once, but when I
Speaker 3: went there, I expected everybody to have curly mustaches and
Speaker 3: be like, well, but they're they're they're not. It's very
Speaker 3: it's very chill and laid back, and we've I can
Speaker 3: only speak for where I live, but I feel like
Speaker 3: I have adapted this sense of what we think it's
Speaker 3: like over there over here, but when you get over there,
Speaker 3: it's it's really not from what I've the little I've experienced,
Speaker 3: it's not like that at all. It's very chilled and
Speaker 3: like simple.
Speaker 2: Yeah, where did you go? And tell me about your
Speaker 2: trip to Italy?
Speaker 3: Which of venice able to go to the film festival,
Speaker 3: and I went for like four or five days. I
Speaker 3: never experienced anything like that, where like everything's on water
Speaker 3: and but what's crazy is everybody there is just like
Speaker 3: enjoy it. It's not going to be around and you're like,
Speaker 3: oh my god, that's terrible.
Speaker 2: It's pretty amazing that your first experience of Italy would
Speaker 2: be Venice, because Venice is just I've been there a
Speaker 2: lot of times and I almost can't remember the first
Speaker 2: time I went, because I think my parents took me
Speaker 2: when I was quite young. But I always thought how
Speaker 2: great it would be to see Venice for the first time,
Speaker 2: you know, that it would be your first time to
Speaker 2: see Venice and to be because I still after going
Speaker 2: there so many times and being so used to it,
Speaker 2: I'm still shocked every time I go, you know, to see,
Speaker 2: as you say, the water everywhere.
Speaker 3: It was a really fun experience.
Speaker 2: Did you go to restaurants there?
Speaker 3: Yeah, I don't remember any of them, but they were
Speaker 3: all you couldn't pick a bad one, you know, anywhere
Speaker 3: you went it was really great and yeah, I had
Speaker 3: a really great time.
Speaker 2: But also food takes you somewhere, doesn't it. When you
Speaker 2: have the food of a different culture. Have you travel
Speaker 2: apart from Venice? Have you been to any other countries?
Speaker 3: Here in Venice are the only two places I've ever
Speaker 3: traveled really outside of the United States.
Speaker 2: What about within the United States? Have you been doing your.
Speaker 3: Work pretty much everywhere? And then you know, I think
Speaker 3: I've hit all fifty states.
Speaker 2: Almost, have you? Yeah, tell me about that? What's that like?
Speaker 3: I love the South? I love the South.
Speaker 2: What do you love about it?
Speaker 3: The food and the al Gore?
Speaker 2: You just told me you love Al al Gore? Al Gore,
Speaker 2: He's so sweet.
Speaker 3: You're just like, hello, Peter, it's al Gore. How are you.
Speaker 3: It's like, like, I don't know it's you. Yeah, he
Speaker 3: always introduced himself like Peter, it's al Gore. It's like, yeah,
Speaker 3: I know, I'm well aware.
Speaker 2: But what's it like traveling in the South and eating
Speaker 2: in the South? Do you like the food?
Speaker 3: The love the food. I just love the I love
Speaker 3: the fried chicken and the hearty meals and the grits
Speaker 3: and like we don't have I didn't grow up with
Speaker 3: grits or even know what it was. Had to be
Speaker 3: introduced to it. They just like they know how to
Speaker 3: really slap on some stuff onto food. It's really I mean,
Speaker 3: you can't eat it every day because you die. But
Speaker 3: if you're like in the mood for like a really
Speaker 3: hearty like and also everybody there is so upbeat and
Speaker 3: very just like hello, like they're just like so warm
Speaker 3: and yeah, yeah, I'm a sucker for like a southern
Speaker 3: like atmosphere. I think it's so much fun. So I
Speaker 3: like the food down there a lot.
Speaker 2: And when you're working, when you're traveling, when you're performing,
Speaker 2: do you eat before you were on stage or after
Speaker 2: or during? How do you do your work and eat?
Speaker 3: I started eating before the show is because I would
Speaker 3: always eat after the shows, and I would usually base
Speaker 3: my eating off whether I had a good show or not.
Speaker 3: And then if the show doesn't go well, usually don't
Speaker 3: want to eat. So there would be like days when
Speaker 3: I just didn't eat. So now I eat before the
Speaker 3: show that way, even if it doesn't go well, you've
Speaker 3: had something.
Speaker 2: Yeah, that's emotion well, that is emotional eating. That's saying that,
Speaker 2: you know, my mood, my performance affects how I feel.
Speaker 2: I'm therefore it affects how I eat. Yeah, some people
Speaker 2: might say after a bad show, I feel so crap.
Speaker 2: I just want to eat or drink or forget it,
Speaker 2: but you go the other way.
Speaker 3: Yeah, yeah, And if something doesn't go well, I become
Speaker 3: very like I don't want.
Speaker 2: Anything, but what is not going well? Mean?
Speaker 3: For stand up it's like, you know, you're trying a
Speaker 3: bunch of jokes or like material and the crowd's just
Speaker 3: not digging it and there's not a lot of laughs.
Speaker 3: You know, the excitement of you being there has worn
Speaker 3: off and now it's just like where is your jokes
Speaker 3: and where's your material? And we're here to see a show,
Speaker 3: and you know, when it doesn't go well, there's no
Speaker 3: more instant of a feeling than stand up comedy. It's
Speaker 3: like you're either flying high and crushing or it's like
Speaker 3: not great. So you know when you're not doing well.
Speaker 2: You know, it's very very different. But being a chef
Speaker 2: and having an open kitchen, you know, so I can
Speaker 2: watch people when the plate is taken to them and
Speaker 2: they kind of put this spoon to their mouth and
Speaker 2: they'll look at the person and go like no, no,
Speaker 2: or they can smile and share it, or you can
Speaker 2: It's that kind of It's so different from many ways,
Speaker 2: but there is that audience and that sense of either
Speaker 2: success or failure, you know. And sometimes I can cook
Speaker 2: the same food and have almost the same menu in
Speaker 2: the restaurant, can be full, and yet I know at
Speaker 2: the end of it it was a bad night. I
Speaker 2: just know. You just come home and you think, Okay,
Speaker 2: it's time for me to quit because I was so
Speaker 2: it just wasn't it didn't work. And other nights you
Speaker 2: feel so elated. And I think that's kind of why
Speaker 2: a lot of actors like to work in a restaurant,
Speaker 2: because there is quite a lot of drama going on
Speaker 2: in a restaurant, do.
Speaker 3: You think, Yeah, absolutely. I mean when I worked in
Speaker 3: a restaurant, it was for like three or four years.
Speaker 3: But the bus boys hated the waiters. Waiters hated the
Speaker 3: bus boys, and I mean like afterwards hated the chefs. Yeah.
Speaker 3: They But after work everything was fine. Everybody was like cool.
Speaker 3: But during work it was like we're gonna be in
Speaker 3: each other's faces all day.
Speaker 2: Yeah, you know.
Speaker 3: But my favorite thing was always sneaking off in the
Speaker 3: back and eating whatever somebody didn't need.
Speaker 2: Oh really, off somebody's plate.
Speaker 3: Yeah I didn't. I didn't give other people like you're
Speaker 3: gross and I'd be like, it's chicken palm.
Speaker 2: So tell me about the restaurant you've worked in.
Speaker 3: I was called Nucci's South since that island. It's right
Speaker 3: under the bridge. My dad's good friend runs it.
Speaker 2: Uh.
Speaker 3: It's it's like pretty well known on the island and
Speaker 3: well respected and they serve classic Italian food. And you know,
Speaker 3: they have a playlist of sixty songs on a loop
Speaker 3: and it's all Frank Sinatra. Yeah, all day. I burned
Speaker 3: it out of my brain. You used to be able
Speaker 3: to tell what time it was in the restaurant by
Speaker 3: what song was playing. What song was say playlist? I
Speaker 3: mean just like fly Me to the Moon, Yeah, fly
Speaker 3: Me to the moot, just like every Yeah, and I
Speaker 3: would hear that every six hours. So like if I
Speaker 3: fly Me to the Moon came back, I would know
Speaker 3: we were halfway through with the day. Because they used
Speaker 3: to take my phone because I'd be on it all day,
Speaker 3: did they Yeah, I'd be writing bits or like watching
Speaker 3: comedy or like sneaking off and because you know, nobody
Speaker 3: wants to work, So yeah, I used to be able
Speaker 3: to tell what time it was by what awful music
Speaker 3: was playing.
Speaker 2: That's very funny. So you were sixteen working in a
Speaker 2: restaurant using your phone to write comedy. When did that start?
Speaker 3: I started writing comedy when I was like fourteen, in
Speaker 3: like school, instead of paying attention, I was just like
Speaker 3: enamored with Eddie Murphy, Adam Sandler, Jim Carrey. Those three
Speaker 3: were just like the everything to me. All their movies,
Speaker 3: their stand up and there's just nothing I ever thought
Speaker 3: I would do. It's just something I was always really
Speaker 3: interested in. And then when I was sixteen, I don't know.
Speaker 3: I told a buddy of mine. I was like, I
Speaker 3: really love stand up. I would like to try it,
Speaker 3: and he's like, you should and I was like nah,
Speaker 3: And he was like, what's the worst that could happen?
Speaker 3: Is like, it doesn't good, doesn't get friend, It's like
Speaker 3: it doesn't go well, and then you don't ever do
Speaker 3: it again. I was like, yeah, I guess, I guess
Speaker 3: that's fine. And then I tried it and it went
Speaker 3: okay enough that I felt like I could try it again.
Speaker 2: Where did you try it first?
Speaker 3: It was in Staten Island. This club doesn't exist anymore,
Speaker 3: but it was called the Looney Bin Comedy Club and
Speaker 3: it was inside of a bowling alley next to an
Speaker 3: La Fitness, which is a gym and a Wendy's. So
Speaker 3: it was the craziest group of people who would be
Speaker 3: like families coming in the bowl, a bunch of people
Speaker 3: that didn't have enough time to eat dinner, so they're
Speaker 3: just going to Wendy's. And then all these like Staten
Speaker 3: Island jacked musclehead dudes going in and nobody going to
Speaker 3: see comedy Like it was just it would be so funny.
Speaker 3: I'd be standing outside the comedy club and I'd be like,
Speaker 3: maybe they're coming to No La Fit, Oh maybe No Wendy's.
Speaker 3: It was crazy. When I was on stage when your
Speaker 3: jokes weren't going well, you could hear people bowling, so
Speaker 3: like you tell a joke and it would be super quiet,
Speaker 3: and then you hear like spare and it would be
Speaker 3: like so disheartening, And it was, but it was the
Speaker 3: I had the most fun.
Speaker 2: There, and it was the smallest audience you ever had.
Speaker 3: Oh. I think the first time I performed, there's like
Speaker 3: three people and two of them were my friends.
Speaker 2: When you write, do you how do you write? We'll
Speaker 2: tell us first how you write.
Speaker 3: Me and my buddy we just usually sit in the
Speaker 3: room and we hang out for a while and then
Speaker 3: we just have like a pad out and then like
Speaker 3: we'll start to We never let go. For me, it's
Speaker 3: never worked where you're like I'm writing at four o'clock tomorrow.
Speaker 3: It's like I can't do that. So I usually just
Speaker 3: vibe with my writing partner and we hang out and
Speaker 3: we'll write a couple things down and then but we
Speaker 3: always hang out first and ease into it as opposed
Speaker 3: to like, Okay, you're here, let's start. I've just never
Speaker 3: been good at like be funny, like it usually just
Speaker 3: has to come and yeah, usually we order Sushi's usually
Speaker 3: our go to write. Yeah, it's very easy to eat
Speaker 3: and it's very like you could have, you know, just
Speaker 3: like it's almost like a cigarette, yeah, because you just
Speaker 3: have like one thing and you put it down for
Speaker 3: his acond you come. But sushi's our go to.
Speaker 2: What about dates? Do you go on dates with women
Speaker 2: to a restaurant to see what they're like? Would that
Speaker 2: tell you about her? Well?
Speaker 3: Yeah, it's also just like if you go to a
Speaker 3: great restaurant, Like even if I'm a date, it's like
Speaker 3: at least the food was great. Yeah, So like she
Speaker 3: could go home and be like, you know.
Speaker 2: Could not be Yeah, I cannot believe that you could be.
Speaker 3: But yeah, it's I've always found it to be that.
Speaker 3: Or a movie is so easy because a movie you
Speaker 3: don't even have to talk. You could just be like
Speaker 3: this explosion, see that explosion, like yeah, you know, or
Speaker 3: you could just laugh at the same thing and look
Speaker 3: at each other for a second.
Speaker 2: Yeah. But also restaurants can tell you. I suppose if
Speaker 2: you went to a restaurant and your date was rude
Speaker 2: to the waiter or was you know, then that would
Speaker 2: be over, wouldn't it? Would you ever?
Speaker 3: Immediately would in my head, I'd be like, Okay, never has.
Speaker 2: That ever happened to you? Where you was somebody who
Speaker 2: was unkind to Yeah.
Speaker 3: I don't like the excuse me, It's like wait for
Speaker 3: the I have walked by and then just lightly do.
Speaker 2: I think that? Also, people who have worked in a restaurant,
Speaker 2: It teaches you something, doesn't it.
Speaker 3: The best lessons I've learned have been from working in
Speaker 3: that restaurant, like learning how to work with people, learning
Speaker 3: how to act around certain people that don't like you.
Speaker 3: Whether it's your first job or if it's your job,
Speaker 3: like you know, those dudes that were like waiters at
Speaker 3: my restaurant were like superstars. Yeah, like they were so
Speaker 3: cool because they would like pull up and have cool cars,
Speaker 3: and yeah, they would know all the specials. And like
Speaker 3: I was a bus boy so long people that were
Speaker 3: a bus boy with me got promoted to waiter while
Speaker 3: I was still a bus boy because it was just
Speaker 3: so hot. I couldn't remember the specials. I couldn't do.
Speaker 3: It's a difficult.
Speaker 2: It's really hard.
Speaker 3: Yeah, other stuff going on in your life or in
Speaker 3: your mind, and you still have to be like hello, everybody.
Speaker 2: You know so, and also the having to remember which
Speaker 2: table had that and what table numbers, and also being
Speaker 2: nice to people you don't want to be nice to.
Speaker 2: But that's well again why I think maybe actors like
Speaker 2: to work in a restaurant because they have to act
Speaker 2: nice even if they're not feeling nice that day, because
Speaker 2: the people are coming here to have service, I suppose.
Speaker 2: And as you said, I was touched by what you
Speaker 2: said about the waiters and the bus boys and the
Speaker 2: bus boys and the chefs and the chefs and the
Speaker 2: other chefs. There's a lot of that going on, but
Speaker 2: there is there is something really collaborative as well. About
Speaker 2: working in a restaurant, you know that you are dependent
Speaker 2: on the bus boy doing his job, and the waiter
Speaker 2: doing his job, and the you know, the chef doing
Speaker 2: her job. It must be a bit like being in
Speaker 2: a movie or theater. If somebody doesn't know their lines,
Speaker 2: it's it's nice.
Speaker 3: One person can mess up the whole train. Everybody kind
Speaker 3: of needs to be on board.
Speaker 2: If we think of food as something we eat when
Speaker 2: we're hungry, something we might cook, if it's scrambled eggs
Speaker 2: when we in a hurry, or something we might just
Speaker 2: pour boiling water over like ramen. Or when you're working
Speaker 2: feeling emotional, you want to eat or you don't want
Speaker 2: to eat. Food can be memories, it can be funny,
Speaker 2: it can be so many things. But it also can
Speaker 2: be kind of comfort. And so the question that I
Speaker 2: ask everybody if you are looking for food as comfort,
Speaker 2: is there a food that you would go to?
Speaker 3: Yes? Always, This is the answer to my if you
Speaker 3: were stuck on an island and only could eat one
Speaker 3: thing forever, if there's one thing you could eat forever,
Speaker 3: it's always going to be pasta. Yeah, I find it.
Speaker 3: Really I don't know how to make it, even though
Speaker 3: I've watched it being made tons of times, but it
Speaker 3: can be made in like twenty to thirty minutes. It's
Speaker 3: very filling. It's tasty, whether you have it with sauce
Speaker 3: or with butter, or just with salt, or if it's
Speaker 3: just dry, you could eat it. Sometimes it's fun to
Speaker 3: just have a bowl of you know, like penny like
Speaker 3: dry and you just you know, pick it out one
Speaker 3: by one. But it's also just the most filling in,
Speaker 3: like easy kind of meal for me. So it'll always
Speaker 3: be pasta.
Speaker 2: Well, let's go and have some pasta. Thank you, thank
Speaker 2: you for having me to visit the online shop of
Speaker 2: the River Cafe. Go to shop Therivercafe dot co dot uk.
Speaker 1: River Cafe Table four is a production of iHeartRadio and
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