WEBVTT - "Summer Series: From The Beach With Bobby Flay” 

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<v Speaker 1>Hello, listeners of Four Courses with Jeffrey Z. Carrion. It's

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<v Speaker 1>your host, Jeffrey. I'm here today to share a very

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<v Speaker 1>special announcement. One thing you may know about me from

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<v Speaker 1>social media is that I love meeting my friends from

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<v Speaker 1>the food world at events around the country, and I've

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<v Speaker 1>even made it an annual ritual to interview many of

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<v Speaker 1>them at the South Beach Wine and Food Festival in Miami.

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<v Speaker 1>So for the rest of this summer, we will be

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<v Speaker 1>bringing you our Summer Series from the Beach. Eas Friday

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<v Speaker 1>will be publishing short and intimate conversations that I've had

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<v Speaker 1>with some of the top talent in the food world.

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<v Speaker 1>And even beyond, the conversations you'll here for the next

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<v Speaker 1>six weeks were recorded pool side at the w Hotel

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<v Speaker 1>and South Beach as my friends and I enjoyed great

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<v Speaker 1>cigars and magnums of rose as we discussed our past,

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<v Speaker 1>present and future. Without further delay, please enjoy Summer Series

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<v Speaker 1>from the Beach with Chef Bobby Flay. But I'll tell

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<v Speaker 1>you something that happened there. So every night I always

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<v Speaker 1>felt like I was literally drowned and I was sweating

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<v Speaker 1>in the worst way because I was just trying to

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<v Speaker 1>keep up in the restaurant was busy, and this guy

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<v Speaker 1>walks in. He's like, is this the chef? And the

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<v Speaker 1>owner says, yeah, this is Bobby Flay. He looked at

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<v Speaker 1>me and he goes, are you okay? And I was like, yeah.

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<v Speaker 1>It was Jonathan Waxman. He had just open Jams And

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<v Speaker 1>then I went to work for Jonathan for three years

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<v Speaker 1>after that. So you quit this job and went to Jonathan.

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<v Speaker 1>I went to work for Jonathan. I threw away the

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<v Speaker 1>title and the better than average salary and I went

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<v Speaker 1>to learn how to cook. Was he was the first

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<v Speaker 1>person to teach me about good food. It was a

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<v Speaker 1>different world I didn't know existed. I didn't wow. Jonathan

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<v Speaker 1>Waxman was on I think it was on the Upper

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<v Speaker 1>east Side in the seventies, Jams seven. N Who else

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<v Speaker 1>was working there with you? Oh my god? I mean honestly,

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<v Speaker 1>I worked at Jams and Buds and HuLos, which was

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<v Speaker 1>a French biech show. I worked in all the restaurants.

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<v Speaker 1>Every single cook there, Jeffrey was like unbelievable. I mean,

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<v Speaker 1>any one of those people could have run their own restaurants. Everybody, everybody,

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<v Speaker 1>Jonathan was a West Coast chef and he just come

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<v Speaker 1>to New York time. Was the first person to bring

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<v Speaker 1>California ingredients in cuisine, and that's where I learned all

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<v Speaker 1>about the Southwestern ingredients. The first time I saw a

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<v Speaker 1>blue corn that wasn't in a bag and all the

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<v Speaker 1>fresh and dried chilies. That's how I got intoxicated to

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<v Speaker 1>open Mason Rill. I mean, we're talking probably fifteen years

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<v Speaker 1>way ahead of its time. I mean, you're talking about

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<v Speaker 1>the eighties, mid eighties, mid eighties. So Jonathan really seems

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<v Speaker 1>to me, like for me, it's not just for you.

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<v Speaker 1>For a lot of people, he was the like kickstarter

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<v Speaker 1>for a lot of incredible careers. Yeah, and and Jonathan

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<v Speaker 1>has the same attitude today that he had then, which

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<v Speaker 1>was like he was like very laid back. It's hard

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<v Speaker 1>to believe, no, No, seriously, like really laid back. And

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<v Speaker 1>he was just like, um, so let's let's take like

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<v Speaker 1>some like acacia honey and put some like lime in

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<v Speaker 1>it and make a dressing and then put some rugle

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<v Speaker 1>on top of the chicken. All right, Bobby, all right,

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<v Speaker 1>that's what we're gonna do. Like that's literally how he

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<v Speaker 1>creates dishes, you know, it's insane, but he does it

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<v Speaker 1>the same way today. I don't think he's ever gonna

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<v Speaker 1>have a heart attack at all. He's just gonna fall

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<v Speaker 1>asleep on day and that's gonna be the end of him.

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<v Speaker 1>It's the South severid a diet to South Severda dinet, right.

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<v Speaker 1>So that was like an incredible turning point for you.

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<v Speaker 1>And then tell me about Miracle Grill and how that

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<v Speaker 1>sort of happened and when when did that happen? Because

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<v Speaker 1>Miracle Grill to me, was like where you were sort

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<v Speaker 1>of discovered even though you've been working your your butt off.

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<v Speaker 1>Miracle Grill was a restaurant in the East Village when

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<v Speaker 1>the East Village was not a safe place to not

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<v Speaker 1>at all, I mean. And I had really started to

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<v Speaker 1>discover that I love Southwestern ingredients based on working for Jonathan.

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<v Speaker 1>And I was working as a line cook just to

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<v Speaker 1>make a living in some kind of like cheesy restaurant.

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<v Speaker 1>And the person on the line next to me said

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<v Speaker 1>she was opening a restaurant, so I just thought she

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<v Speaker 1>was a chef, and it turned out she really wanted

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<v Speaker 1>to needed a chef, and she wanted to open a

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<v Speaker 1>Mexican restaurant, and I said, well, I'd like to be considerate,

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<v Speaker 1>but I'm not cooking Mexican food. I'm gonna I'm gonna

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<v Speaker 1>cook something called Southwestern. And she's like, what do you

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<v Speaker 1>mean and I said, well, it's a contemporary version of

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<v Speaker 1>what xkan ingredients. This was eight that's that's incredible. I mean,

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<v Speaker 1>that's and anyway, long story short, she said, we're hiring

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<v Speaker 1>a seush chef. We've already hired a chef. The chef

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<v Speaker 1>was a woman from Arcadia who had worked at Arcadia

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<v Speaker 1>and she was gonna hire her and I said, well,

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<v Speaker 1>let me cook for you. So I cooked her basically

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<v Speaker 1>food that I learned cooking at Buds, which was Johnathan

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<v Speaker 1>southwestern restaurant that I cooked at. And they were like,

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<v Speaker 1>we'd like to offer you the sus chef job. I said, no,

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<v Speaker 1>I don't want it. They're like, what do you mean.

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<v Speaker 1>I was like, I want to be the chef somewhere

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<v Speaker 1>and they're like, okay, well we don't have that job.

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<v Speaker 1>Two days later they called me they're like, all right,

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<v Speaker 1>we want to offer the chef job. So that was

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<v Speaker 1>the beginning of Miracle Grill and I was the chef

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<v Speaker 1>there for three years. Three years and when did you

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<v Speaker 1>get there? Who walked in? Jerry Krashmer walked into Bar

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<v Speaker 1>and Grill and came in and ate dinner and on

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<v Speaker 1>the way out because Miracle Grill just had like a

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<v Speaker 1>little like window, like a little diner window, you know,

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<v Speaker 1>that was the kitchen. It was three of us did everything.

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<v Speaker 1>And he looked at me and he said how old

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<v Speaker 1>are you? And I was like, I'm twenty two, twenty

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<v Speaker 1>three at the time. He's like your twenty three. I said, yeah.

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<v Speaker 1>He goes, you're just a baby and walks out after

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<v Speaker 1>you're eating, didn't say it was great, nothing, And then

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<v Speaker 1>like three days later, I get a phone called, you know,

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<v Speaker 1>somebody wants to talk to you about opening your restaurant

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<v Speaker 1>at twenty three. What kind of deal did you say?

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<v Speaker 1>And how did you know what a non disturbance? How

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<v Speaker 1>did you know what all the how did you know

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<v Speaker 1>what kind of deal the cut for yourself? Because I'm

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<v Speaker 1>still trying to learn that. Well. My dad, my dad

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<v Speaker 1>has always been really good in business and always has

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<v Speaker 1>always like you know, sort of kept me in line

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<v Speaker 1>in terms of like his his like motto is like,

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<v Speaker 1>you know, just do the right thing. You know what

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<v Speaker 1>that means just do what you're supposed to do. Don't

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<v Speaker 1>try to make every nickel, you know, the whole. That's

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<v Speaker 1>his very conservative flat which has been really an important

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<v Speaker 1>part of my life, and it just it makes you

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<v Speaker 1>stay the course in the in the right way. And

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<v Speaker 1>Jerry was really excellent to me because he's like, look,

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<v Speaker 1>here's the way it's gonna work. I'll never forget this.

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<v Speaker 1>He said, we're doing this together. I'm gonna take care

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<v Speaker 1>of the financing. I'm going to sign the bank loan.

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<v Speaker 1>You're going to create the menu. We're gonna design the

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<v Speaker 1>restaurant together, and I'm going to get you the ink.

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<v Speaker 1>That's what he said, the ink. Yeah, he kept his word.

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<v Speaker 1>He kept his word, and you kept your word exactly.

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<v Speaker 1>And we we got along because we were both total

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<v Speaker 1>native New Yorkers. And uh. He said, I'm gonna give

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<v Speaker 1>you a salary, and I'm gonna give you five percent

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<v Speaker 1>of the restaurant to start, five percent to start, and

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<v Speaker 1>then i'm gonna give you five percent over the next

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<v Speaker 1>three or four years until you get to twenty. But

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<v Speaker 1>you work into it. You don't have to put up

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<v Speaker 1>a penny, and you'll you'll make an Okay, living salary wise,

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<v Speaker 1>so you can like live like a human being, but

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<v Speaker 1>you're gonna have to work to make your make your living.

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<v Speaker 1>Jerry has been in It was an amazing mentor to me.

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<v Speaker 1>Is he still a partner of yours? Yes? He still

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<v Speaker 1>is a partner of mine in Mason Villa in Las Vegas. Yes,

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<v Speaker 1>and everything else. You are you and Lawrence your other

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<v Speaker 1>partner me and Lawrence was Jerry's son. That's an incredibly

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<v Speaker 1>generous deal if you ask me. Well, but like it's

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<v Speaker 1>a smart deal on his part too. And I think

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<v Speaker 1>about that when I'm talking to people that I'm hiring.

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<v Speaker 1>You want people to be happy. I mean, it's not

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<v Speaker 1>worth it like to try to beat. Like I always

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<v Speaker 1>say in negotiation. I like negotiating, I do it all

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<v Speaker 1>the time. But and the thing about a negotiation, at

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<v Speaker 1>the end of the day, both parties have to be

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<v Speaker 1>happy and have to have a little pinch because otherwise,

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<v Speaker 1>if somebody just absolutely beat you to a pulp, you're

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<v Speaker 1>not You're not gonna be happy about it. It's not

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<v Speaker 1>gonna work. You're gonna wake up every morning, go work

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<v Speaker 1>a hundred hour weeks and feel like ship worth because

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<v Speaker 1>you don't have the right deal structure, and you're gonna

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<v Speaker 1>resent it every day you walk in and you're gonna

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<v Speaker 1>think about it, and then you then you become a

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<v Speaker 1>bad partner and you get then the problems happen and

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<v Speaker 1>you can't get out of this, you can't get out

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<v Speaker 1>of that. It's just awful. It's very rare to find.

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<v Speaker 1>I think talk about performers, it's really very hard to

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<v Speaker 1>find a partner that really understands that where you're gonna

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<v Speaker 1>do this. I'm gonna do this together. We're gonna we're

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<v Speaker 1>gonna make money, but we're not gonna make it right away.

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<v Speaker 1>We're gonna do something great together. That's hard, especially in

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<v Speaker 1>New York City because it's so expensive. And then also

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<v Speaker 1>I met Lawrence Jerry's son day. Well, he's been my

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<v Speaker 1>business partner and best friend for thirty five year. It's incredible.

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<v Speaker 1>I mean, you don't find that. You don't find a

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<v Speaker 1>business partner that that lasts that long that you can,

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<v Speaker 1>you know, go through the wars and and five the victories.

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<v Speaker 1>So how old were you when you opened the Basic Rill?

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<v Speaker 1>Your first five you're a chef partner of one of

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<v Speaker 1>the most successful restaurants in New York City. You didn't

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<v Speaker 1>know yet what was going to happen. No, you sort

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<v Speaker 1>of blew the lid off of food because there was

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<v Speaker 1>no one in New York City. I remember specifically that restaurant.

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<v Speaker 1>Nobody serving what you were serving, not even not even close.

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<v Speaker 1>Maybe on the West coast, Mark was not in the

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<v Speaker 1>East coast. Well. Actually, Arizona two oh six, Brendan Walls

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<v Speaker 1>did a really create great job. I mean honestly really great.

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<v Speaker 1>But that's two restaurants out. I mean that's kind of like,

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<v Speaker 1>you know, and what's happened now is like every corner

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<v Speaker 1>is served is trying to like replicate some of the

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<v Speaker 1>stuff you did. I remember coming to your restaurant and

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<v Speaker 1>I just opened probably the Royalton, and you know, I

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<v Speaker 1>was doing kind of upper level French food and I

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<v Speaker 1>would watch the food coming out of the kitchen. You

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<v Speaker 1>would do numbers there, you would I'm like, how do

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<v Speaker 1>you do all these covers? Three and four harder covers?

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<v Speaker 1>And we couldn't believe it. And you said to me,

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<v Speaker 1>the difference between my cuisine, Jeffrey, and your cuisine is

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<v Speaker 1>you do this and I do write this, which is

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<v Speaker 1>like two steps versus six steps I mean, your food

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<v Speaker 1>is so beautiful and intricate. Well yeah, but we try

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<v Speaker 1>to do it like that. But it's really come down to,

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<v Speaker 1>like I think today your food obviously gotten simpler over

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<v Speaker 1>way simply because I want to simpler. It's not because

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<v Speaker 1>old the light did go off, but it was, like

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<v Speaker 1>it's called the labor light. You're performing now as a

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<v Speaker 1>twenty five year old with your own restaurant, and then

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<v Speaker 1>the greatest thing that ever happened to you was probably

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<v Speaker 1>someone walked in the door from Food Network. How'd that happened?

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<v Speaker 1>Food Network? Okay? First of all, Food Network was a

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<v Speaker 1>startup cable channel in Midtown, right. They had a studio

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<v Speaker 1>on I'm gonna say, like street. No, the first one

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<v Speaker 1>was like on thirty eighth Street and like eleventh Avenue,

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<v Speaker 1>and they were like it was ugly. I mean it

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<v Speaker 1>was ugly, and they had no money. So basically, if

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<v Speaker 1>you didn't live in New York and couldn't get there

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<v Speaker 1>by taxi, you were not going to be on the

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<v Speaker 1>Food Network. They were not flying you in from l

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<v Speaker 1>A to be on Food Network, that's for sure. They

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<v Speaker 1>had no money. So it was David rosen Garden the beginning,

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<v Speaker 1>who was it well. David rosen Garden was there, and

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<v Speaker 1>then Robin Leach had a show with a woman named

0:10:23.920 --> 0:10:27.480
<v Speaker 1>Kate Connolly who was his sidekick. It was not a

0:10:27.480 --> 0:10:29.240
<v Speaker 1>good show. I'm just gonna say that. And when I

0:10:29.280 --> 0:10:30.959
<v Speaker 1>say it wasn't good, it was. It was really kind

0:10:30.960 --> 0:10:33.840
<v Speaker 1>of funny because Robin would go to the Knicks game.

0:10:34.040 --> 0:10:36.559
<v Speaker 1>He was a huge Knicks fan, and he would come

0:10:36.600 --> 0:10:38.480
<v Speaker 1>after having a couple of cocktails in the Nick game.

0:10:38.880 --> 0:10:40.439
<v Speaker 1>Like the show was on at the eleven o'clock or

0:10:40.520 --> 0:10:44.360
<v Speaker 1>Midnight Live for an hour and he would have like

0:10:44.480 --> 0:10:47.760
<v Speaker 1>ce celebrities on because who's gonna go at eleven o'clock

0:10:48.200 --> 0:10:49.920
<v Speaker 1>on four on thirty eight Street and eleven for the

0:10:49.920 --> 0:10:52.080
<v Speaker 1>Food Network. Nobody even heard of the Food Network and

0:10:52.360 --> 0:10:55.160
<v Speaker 1>he would interview them for like forty five minutes and

0:10:55.200 --> 0:10:57.679
<v Speaker 1>then the last fifteen minutes. Could you imagine a fifteen

0:10:57.720 --> 0:11:01.679
<v Speaker 1>minute food segment on the Today Show? Was never this huge?

0:11:01.720 --> 0:11:04.120
<v Speaker 1>It's so much can go wrong. He had this sidekick,

0:11:04.200 --> 0:11:08.880
<v Speaker 1>this incredibly upbeat, very beautiful woman named Kay Connolly, and

0:11:08.960 --> 0:11:11.559
<v Speaker 1>she would do the food segments with the chef would

0:11:11.600 --> 0:11:13.840
<v Speaker 1>be a chef like from New York somewhere, would like

0:11:13.880 --> 0:11:16.240
<v Speaker 1>basically take the subway to get there, and they would

0:11:16.240 --> 0:11:18.600
<v Speaker 1>do this these food segments, and so I did a

0:11:18.600 --> 0:11:20.640
<v Speaker 1>couple of those, and then Kate and I, you know,

0:11:20.720 --> 0:11:24.719
<v Speaker 1>got a little friendly and we started dating, and then uh,

0:11:24.760 --> 0:11:27.480
<v Speaker 1>we had a kid. That's exactly how I went. Obviously,

0:11:27.559 --> 0:11:31.280
<v Speaker 1>like so serendipitous. It's like it's opened up so many

0:11:31.280 --> 0:11:38.320
<v Speaker 1>amazing doors in my life. It's crazy. I don't know,

0:11:38.400 --> 0:11:41.720
<v Speaker 1>I think any other chef that owns horses, race horses.

0:11:42.040 --> 0:11:46.400
<v Speaker 1>Where did that happen? My grandfather, Willie Flay, Willie fla

0:11:46.640 --> 0:11:48.080
<v Speaker 1>he took me to Saratoga And if you haven't been

0:11:48.080 --> 0:11:50.920
<v Speaker 1>to Saratoga Springs, beautiful during this during this race meat,

0:11:51.240 --> 0:11:54.280
<v Speaker 1>there's really something very magical about It's a beautiful place.

0:11:54.960 --> 0:11:58.559
<v Speaker 1>And so not everything about horse racing is Saratoga Springs,

0:11:58.960 --> 0:12:01.880
<v Speaker 1>but that's the thing that we all gravitate to and

0:12:01.960 --> 0:12:05.280
<v Speaker 1>try to think about in that business. And now, I mean,

0:12:05.360 --> 0:12:07.720
<v Speaker 1>I'm in the business. We breed horses. Where do you

0:12:07.720 --> 0:12:12.920
<v Speaker 1>breed horses? Kentucky? Kentucky? So describe like how that how

0:12:12.960 --> 0:12:16.360
<v Speaker 1>that works? Because it sounds so daunting and expensive and

0:12:16.720 --> 0:12:19.280
<v Speaker 1>like complicated. Yeah it is, but it's like a puzzle.

0:12:19.520 --> 0:12:21.960
<v Speaker 1>It's a giant puzzle. First of all, the love of

0:12:21.960 --> 0:12:25.200
<v Speaker 1>the animals number one, and they are just such so

0:12:25.320 --> 0:12:28.600
<v Speaker 1>majestic and powerful and like my favorite thing to do

0:12:28.679 --> 0:12:31.080
<v Speaker 1>is actually be in Saratoga like five or six o'clock

0:12:31.080 --> 0:12:33.240
<v Speaker 1>in the morning watching the horses work out, drinking a

0:12:33.240 --> 0:12:35.720
<v Speaker 1>cup of coffee. Like to me, that's I look forward

0:12:35.760 --> 0:12:37.440
<v Speaker 1>to that all year long, Like that week on my

0:12:37.520 --> 0:12:40.640
<v Speaker 1>schedule is blocked off my calendar. Like there's basically nothing

0:12:40.640 --> 0:12:43.880
<v Speaker 1>that can interfere with that at all. And so, yeah,

0:12:43.920 --> 0:12:45.920
<v Speaker 1>it's a complicated thing because a lot of people don't

0:12:45.960 --> 0:12:48.400
<v Speaker 1>know about it. It's almost like you relate to this.

0:12:48.960 --> 0:12:51.559
<v Speaker 1>If you don't play golf, you don't understand the love

0:12:51.600 --> 0:12:54.680
<v Speaker 1>of it. Okay, right, you and I love to play golf.

0:12:54.760 --> 0:12:57.640
<v Speaker 1>When you hit a golf ball correctly, there's nothing like it.

0:12:57.720 --> 0:13:00.000
<v Speaker 1>It's been a while. You try to explain r exactly.

0:13:00.360 --> 0:13:02.160
<v Speaker 1>You try to explain that to somebody. It doesn't play

0:13:02.160 --> 0:13:04.320
<v Speaker 1>golf like they look at you. Cross side. Horse racing

0:13:04.360 --> 0:13:07.080
<v Speaker 1>is the same thing. That whole business. Really you have

0:13:07.200 --> 0:13:09.680
<v Speaker 1>to become part of it. But when I take people

0:13:09.679 --> 0:13:11.760
<v Speaker 1>to like the Belmont Steaks, but they always take about

0:13:12.360 --> 0:13:14.120
<v Speaker 1>people every year and they've never been to a horse

0:13:14.200 --> 0:13:15.719
<v Speaker 1>race where I take them to Santa Anito or some

0:13:15.800 --> 0:13:18.400
<v Speaker 1>of these beautiful race tracts with Saratoga. They then become

0:13:18.679 --> 0:13:21.400
<v Speaker 1>addicted to it, and not in a bad way. In

0:13:21.440 --> 0:13:24.120
<v Speaker 1>a way that is, they're interesting, much more interested in

0:13:24.200 --> 0:13:26.400
<v Speaker 1>learning about it. That's kind of incredible. I mean, that's

0:13:26.480 --> 0:13:28.280
<v Speaker 1>have you ever been to horse races? No? No, I haven't,

0:13:28.400 --> 0:13:30.800
<v Speaker 1>first of all, and the big race is Jeffrey the

0:13:30.880 --> 0:13:35.640
<v Speaker 1>fashion is it? So you're like, that's something that you love.

0:13:48.000 --> 0:13:50.800
<v Speaker 1>We started off talking about performance. Obviously you performed at

0:13:50.840 --> 0:13:54.679
<v Speaker 1>such a high level of TV directing everything. Opening restaurants

0:13:54.920 --> 0:13:57.839
<v Speaker 1>and opening restaurants are severe on the body as well

0:13:57.880 --> 0:13:59.840
<v Speaker 1>as on on the mind. But I think that really

0:13:59.880 --> 0:14:02.160
<v Speaker 1>the one of the hardest things. I I know, we've

0:14:02.160 --> 0:14:04.760
<v Speaker 1>known the same chefs for whatever, and we see what happened,

0:14:04.800 --> 0:14:08.199
<v Speaker 1>but the wear and tear physically is just tremendous. How

0:14:08.240 --> 0:14:10.160
<v Speaker 1>do you protect yourself from that? I know you're you're

0:14:10.280 --> 0:14:13.920
<v Speaker 1>you're runner and you have written some books about fitness

0:14:13.920 --> 0:14:15.800
<v Speaker 1>and health, one of the first chefs ever, by the

0:14:15.840 --> 0:14:18.280
<v Speaker 1>way to do that. What's your daily routine? Well, I

0:14:18.320 --> 0:14:20.280
<v Speaker 1>just came from Polies class just now, that's where I

0:14:20.400 --> 0:14:22.600
<v Speaker 1>was by the way, plates fixed my back fixed it

0:14:22.720 --> 0:14:27.160
<v Speaker 1>fixed it really. I only started really doing it not

0:14:27.240 --> 0:14:29.880
<v Speaker 1>too long ago, and it's I am now addicted to it. Yeah,

0:14:29.920 --> 0:14:32.880
<v Speaker 1>because what happens is a chef you're hunched over. And

0:14:32.920 --> 0:14:37.160
<v Speaker 1>also in general, guys do not stretch. They don't and

0:14:37.280 --> 0:14:39.240
<v Speaker 1>so you need something to be stretched you, whether it's

0:14:39.280 --> 0:14:41.680
<v Speaker 1>yoga or the to me pilates is so that's the

0:14:41.680 --> 0:14:44.720
<v Speaker 1>first thing. You don't run run you do run well.

0:14:44.760 --> 0:14:47.080
<v Speaker 1>I run less now, but I I've always been a runner.

0:14:47.120 --> 0:14:49.040
<v Speaker 1>When I was in high school, I was a distance runner,

0:14:49.640 --> 0:14:52.480
<v Speaker 1>and then after I got out of school, I continue

0:14:52.520 --> 0:14:56.720
<v Speaker 1>to run my entire life. I've run for marathons. But

0:14:56.880 --> 0:14:58.520
<v Speaker 1>there is a lot of wear and tear to to

0:14:58.680 --> 0:15:01.080
<v Speaker 1>running every day. And there's a lot of wear and

0:15:01.120 --> 0:15:03.480
<v Speaker 1>tear standing over cutting boards for thirty five years too,

0:15:04.200 --> 0:15:06.240
<v Speaker 1>and your neck in your back. I mean, it's just

0:15:06.400 --> 0:15:09.160
<v Speaker 1>you know. So I'm an early morning person, so I

0:15:09.200 --> 0:15:11.360
<v Speaker 1>get up very early, and the first thing is I

0:15:11.400 --> 0:15:13.160
<v Speaker 1>do is I put my gym shorts on and I

0:15:13.200 --> 0:15:17.080
<v Speaker 1>go do something something running. So now it's pilate, sometimes yoga,

0:15:17.280 --> 0:15:20.520
<v Speaker 1>I don't know. Because it jumps starts my day. It

0:15:20.560 --> 0:15:23.480
<v Speaker 1>makes me more productive, it opens my eyes up for

0:15:23.520 --> 0:15:26.440
<v Speaker 1>the rest of the day and it just helps me

0:15:26.640 --> 0:15:29.320
<v Speaker 1>be creative and productive. You also watch your diet. I

0:15:29.320 --> 0:15:32.160
<v Speaker 1>remember about ten years ago you dropped quite a bit

0:15:32.160 --> 0:15:34.040
<v Speaker 1>of weight and wait and you just I asked yourself

0:15:34.080 --> 0:15:36.040
<v Speaker 1>what you do when you said, basically, I eat half

0:15:36.040 --> 0:15:37.400
<v Speaker 1>as much. I hate the same thing. I just eat

0:15:37.480 --> 0:15:40.440
<v Speaker 1>my horses different. It's fascinating. I have a philosophy where

0:15:40.720 --> 0:15:42.840
<v Speaker 1>I eat three quarters of what's on my plate as

0:15:42.840 --> 0:15:45.680
<v Speaker 1>as opposed to all of it. That's number one. So

0:15:47.040 --> 0:15:49.920
<v Speaker 1>less caloric INTAKEE calories in, calories out. I mean, let's

0:15:49.960 --> 0:15:52.520
<v Speaker 1>face it, that's a big part of staying in shape, right.

0:15:53.240 --> 0:15:55.400
<v Speaker 1>Number two, if it's not good, I don't eat it.

0:15:55.600 --> 0:15:57.560
<v Speaker 1>And that's a mistake that a lot of people make,

0:15:57.640 --> 0:15:59.880
<v Speaker 1>including myself, where it's like you just eat it to

0:16:00.000 --> 0:16:02.160
<v Speaker 1>eat it, even if it doesn't taste good, Like, why

0:16:02.160 --> 0:16:04.040
<v Speaker 1>should we eat something that doesn't taste good? We have

0:16:04.120 --> 0:16:07.600
<v Speaker 1>those choices, we do. And then here's a big one

0:16:07.640 --> 0:16:11.160
<v Speaker 1>for me. Late at night. You can't eat late at night. Listen,

0:16:11.360 --> 0:16:13.400
<v Speaker 1>when I was at Mason Grill and we were like

0:16:13.520 --> 0:16:16.440
<v Speaker 1>rocking and rolling and we thought we were invincible. We

0:16:16.440 --> 0:16:19.160
<v Speaker 1>would go out after service at midnight, go to Blue

0:16:19.240 --> 0:16:23.160
<v Speaker 1>Ribbon and eat steaks and fried chicken and drinking bottles

0:16:23.160 --> 0:16:25.800
<v Speaker 1>of wine till three o'clock in the morning. Not sometimes

0:16:26.360 --> 0:16:29.920
<v Speaker 1>all that's no problem. You wouldn't gain announced, yeah, no, no, no,

0:16:30.040 --> 0:16:32.480
<v Speaker 1>it got out of hand. I gained weight. That's where

0:16:32.680 --> 0:16:34.400
<v Speaker 1>I would get out of out of shape. I can't

0:16:34.400 --> 0:16:35.920
<v Speaker 1>do it anymore. You can't eat it late at night.

0:16:36.080 --> 0:16:36.520
<v Speaker 1>You can't