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Speaker 1: You're listening to The Buck Sexton Show podcast, make sure

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Speaker 1: you subscribe to the podcast on the iHeartRadio app or

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Speaker 1: wherever you get your podcasts. Hey, everybody, Welcome to another

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Speaker 1: episode of The Buck Sexton Show. We have very special guests.

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Speaker 1: I'm excited and I'm getting hungry just thinking about some

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Speaker 1: of the topics we're gonna hit here. Chef Andrew Gruel

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Speaker 1: is with us now. By the way, I'm sure people

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Speaker 1: have told you an amazing name for a chef, right

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Speaker 1: given what people think about as gruel, which I believe

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Speaker 1: is usually given to people in the naval service of

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Speaker 1: you know, nineteenth century England, and maybe in certain like

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Speaker 1: prison camps and penal colonies, and people think of gruel

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Speaker 1: as a very specific thing. But I've seen your photos

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Speaker 1: of your food service delicious. Chef Andrew is the owner

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Speaker 1: of American Gravy Restaurant Group, and he recently sold another restaurant. Chef,

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Speaker 1: can I call you? That? Is that cool? Go for it? So,

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Speaker 1: Chef Andrew, we can. We'll go back and forth on

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Speaker 1: some of these things. First, I need to ask you

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Speaker 1: to weigh in on a very important controversy right now.

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Speaker 1: I know you've been talking about it a little bit.

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Speaker 1: Gas stove versus electric stove. Had you ever heard before

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Speaker 1: your many spent a lot of time in front of

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Speaker 1: a stove, had you ever heard before that there was

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Speaker 1: in fact a massive health risk and basically by cooking

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Speaker 1: with gas stoves, the planet was being destroyed. I mean,

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Speaker 1: you know, people had talked about it for the past

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Speaker 1: couple of years here and there about just gas stoves,

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Speaker 1: natural gas and the effect that that has on the environment,

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Speaker 1: and how we need to electrify everything. But really, in

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Speaker 1: kind of that grand and very broad context, the health element, no,

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Speaker 1: I have not considered that at all, never been talked about.

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Speaker 1: I mean, I live in front of a stove essentially

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Speaker 1: and half for the past twenty to thirty years. Besides

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Speaker 1: the fact that I used to be six foot nine

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Speaker 1: and now I'm five ten, everything's good with my health,

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Speaker 1: and you know, when it when it, when it comes

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Speaker 1: to the you know, kind of the environmental element, I've

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Speaker 1: always thought of it pretty simply, and I consider myself

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Speaker 1: a staunch environmentalist of course, pretty simply that if we

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Speaker 1: are going to electrify, right what we normally would be

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Speaker 1: cooking with gas from a direct source, we are only

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Speaker 1: using gas and coal to create the electricity, which is

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Speaker 1: now one step removed from the direct source. So in actuality,

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Speaker 1: by the very standards, it's worse for the environment was

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Speaker 1: being proposed than what we're doing today. Pretty simple, all right, Andrew.

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Speaker 1: So on the gas versus electric stove thing, what are

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Speaker 1: the cool kids in the kitchen say? Because I am,

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Speaker 1: at best an advanced beginner, maybe even a mediocre beginner

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Speaker 1: at cooking, I'm okay, I'm better than like my radio

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Speaker 1: co host Clay, who says he has never boiled water before,

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Speaker 1: and he told me he was serious about that. So

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Speaker 1: I can do a few things. But even I feel

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Speaker 1: like I grew up watching gas stoves used in every

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Speaker 1: fancy kitchen I ever saw, every excellent restaurant, I've never

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Speaker 1: seen them cooking on electric. Yeah, so electric from the

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Speaker 1: perspective of commercial cooking is laughable. Nobody's using electric in

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Speaker 1: a commercial kitchen. It's virtually impossible to do. So gas

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Speaker 1: is the preferred outlet. There might be some circumstances in

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Speaker 1: which you can use electric or induction, but by and

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Speaker 1: large it's all gas. The industry hasn't even caught up.

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Speaker 1: There is absolutely no real commercial alternative and just from

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Speaker 1: a culinary perspective, I mean, you want that direct heat.

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Speaker 1: Gas can manipulate the heat from high to low very quickly.

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Speaker 1: Medium heat. Electric on the other hand, as you know

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Speaker 1: you you know you said you had electric, is that

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Speaker 1: it's just that long, slow, gradual, gradual incline and decline.

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Speaker 1: You're going to burn everything. Yeah. I just feel like

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Speaker 1: an electric stove is it's good for boiling water, and

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Speaker 1: that's that's about it. I mean, I'm really not a

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Speaker 1: fan at all of using it. I just think it's

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Speaker 1: funny that all of a sudden, the pseudo environmentalist groups

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Speaker 1: out there are telling us they made this push to

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Speaker 1: ban the gas stove through regulation, and when people notice said, hey,

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Speaker 1: that's kind of crazy. It's what do you Why are

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Speaker 1: you freaking out about the gas stove band We're not

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Speaker 1: even doing that. It's like, oh, okay, this is the

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Speaker 1: game they play, which is not surprising at all. You

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Speaker 1: know one thing that I know you've You've done the

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Speaker 1: rounds on Fox. I've seen you talking about this in

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Speaker 1: the past. You during COVID were a bit of a rebel,

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Speaker 1: a kitchen rebel, if you will. You kept your restaurant

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Speaker 1: open at least for outdoor dining, even though you're out

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Speaker 1: there in California, even though they wanted to shut down

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Speaker 1: outdoor dining too, right, which we all know now one

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Speaker 1: hundred percent for sure and really did then one hundred

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Speaker 1: percent for sure, is completely insane. Every single thing that

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Speaker 1: the government does, you can always actually draw back a

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Speaker 1: case study that shows that it's actually worse than what

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Speaker 1: they were intending to help, right, So intended or unintended consequences.

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Speaker 1: What I said, by banning outdoor dining, you're going to

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Speaker 1: kill more people buy the very metrics or the very

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Speaker 1: science in which they world in which they lived, right.

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Speaker 1: So what we saw in California was that when they

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Speaker 1: started banning outdoor dining, then people were having these private,

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Speaker 1: you know, kind of backyard neighborhood parties because everybody wants

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Speaker 1: to socialize where they're actually jamming indoors more than what

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Speaker 1: the government was suggesting. Having the ability to dine outdoors

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Speaker 1: for people who perhaps were at high risk, which now

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Speaker 1: we all know it's all of this was jump but

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Speaker 1: at the time wasn't was an outlet. It was a

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Speaker 1: safety measure to be able to do so so by

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Speaker 1: dining as not going to do a guilt people trying

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Speaker 1: to kill people. How did you get into this? How

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Speaker 1: did you become a chef? Take us back a little

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Speaker 1: bit here. So I grew up, gosh, you know, watching

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Speaker 1: the old school cooking videos yon Ken Cook, Julia Childs, right,

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Speaker 1: those old PPS, dump and Stir TV shows, And I

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Speaker 1: got so into it that I used to actually fake

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Speaker 1: being sick at school and skip school and I'd sit

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Speaker 1: at home and I'd try and make a lot of

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Speaker 1: those recipes. My mother was a full she worked full time.

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Speaker 1: Both my parents. You know, I was kind of a

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Speaker 1: latchkey child, so I kind of just myself. It became

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Speaker 1: a hobby. I never thought it would actually become a career.

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Speaker 1: My first job was in kitchens, washing dishes, and as

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Speaker 1: I ultimately went to college, I ended up spending more

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Speaker 1: time in kitchens and restaurants than I did in class.

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Speaker 1: And I realized at that point, hey, this is an

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Speaker 1: opportunity for me to kind of pick this as a career,

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Speaker 1: and then I did. So. Do you remember the first

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Speaker 1: thing you ever made, the first thing you ever cooked

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Speaker 1: that you were impressed with yourself? You're like, wow, that

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Speaker 1: was actually really good? Probably an omelet an omelet. I

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Speaker 1: remember watching this old Julius Child's episode where she was

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Speaker 1: showing everybody how to cook an omelet. And I had

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Speaker 1: like a full stick of butter, and I cooked it

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Speaker 1: in a full stick of butter, and because I had

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Speaker 1: all that butter, it didn't stick at all. And at

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Speaker 1: that point I considered myself more of like a Jacques Papen.

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Speaker 1: I actually kept asking my dad do we have any

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Speaker 1: French in our lineage, at which point he told me no,

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Speaker 1: you know, shut up and go to school. But still

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Speaker 1: it was something exotic I do. I have a similar

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Speaker 1: although I'm not actually a chef, but the first time

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Speaker 1: as an adult that I made scrambled eggs that tasted

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Speaker 1: really good, and I learned from YouTube videos specifically actually

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Speaker 1: the Gordon ramsay, you know what I want to ask

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Speaker 1: you about celebrity chefs in a second, actually, and restaurant tours,

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Speaker 1: and then we'll get back into some of the politics

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Speaker 1: of the color earble. I got a lot of questions.

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Speaker 1: I look, I'm born and raised in New York City.

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Speaker 1: I love food. I get very excited about it. I

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Speaker 1: also love people getting a great night's sleep, Andrew, and

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Speaker 1: for these sheets. They're amazing. I have three pairs them

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Speaker 1: at home, all right, chef, So the right now for

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Speaker 1: you is there? If I ask you, is there one

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Speaker 1: person that you look up to the most in the

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Speaker 1: culinary world. You know, you're like Alan Ducas, Eric Repair,

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Speaker 1: Thomas Keller, these types, or is there anyone who you

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Speaker 1: think they're they're cooking Your culinary aesthetic is at the

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Speaker 1: absolute peak. Yeah, I mean, look, I love all those Titans, right,

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Speaker 1: those are all the guys that I, you know, yearned

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Speaker 1: to train under, some of which I staged under in

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Speaker 1: New York City. I'm a Jersey boy myself. The you know,

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Speaker 1: when it comes to just the pure food and names,

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Speaker 1: household names, I'd actually say Bobby Flay. I love the

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Speaker 1: way that he puts flavors together. He's able to do

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Speaker 1: so in a manner that's approachable to everybody. But he

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Speaker 1: uses kind of a lot of exotic spices and he

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Speaker 1: just does it on the fly. I'd put him up there. Obviously,

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Speaker 1: Anthony Bourdain was the best of the best, not just

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Speaker 1: from the culinary perspective, but almost from that kind of

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Speaker 1: philosophical standpoint when it came to food and kitchens in

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Speaker 1: the world, and the lore of the kitchen was Kitchen Confidential,

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Speaker 1: a book that you read early on. I mean I

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Speaker 1: remember reading that, and that book is one of my

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Speaker 1: favorite reads at a young age. I thought that book

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Speaker 1: was phenomenal. Yeah, and you know what's funny. Actually, so

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Speaker 1: my dad was like a big mystery novelist. I read,

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Speaker 1: I mean books, like three books every single day. We

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Speaker 1: were reading family and he had introduced Anthony Bourdaine to

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Speaker 1: me prior to even Kitchen Confidential. I don't know whether

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Speaker 1: you know this, but he wrote a lot of these

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Speaker 1: like mystery novels, kind of mafia style mystery novels that

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Speaker 1: took place in kitchens, and it was very cult like writing. Obviously,

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Speaker 1: he didn't hadn't made a name for himself at all.

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Speaker 1: And I started reading some of his stuff prior to

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Speaker 1: that and that and really falling in you know, kind

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Speaker 1: of falling in love with that kitchen style of writing.

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Speaker 1: There was a little bit of Carrot Peppert in there

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Speaker 1: with his own insanity, you know, Bourdain's insanity. So yeah,

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Speaker 1: Kitchen Confidential the best of the best. I mean that

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Speaker 1: I think put restaurants on the map in the sense

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Speaker 1: that it created this rock star element to it. You know,

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Speaker 1: these these long nights and you know, cocaine fueled three

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Speaker 1: day banquet events that Bourdain was able to kind of

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Speaker 1: make sounds really sexy and fun and exciting and good

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Speaker 1: for him. Yeah, it was. It was very eye opening.

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Speaker 1: I remember reading that book also. I mean it might

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Speaker 1: have been very early in my in the internet age.

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Speaker 1: I mean, I still remember the Zagat Guide, which I

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Speaker 1: knew it as a New Yorker. That thing for going

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Speaker 1: out to eat in New York City was like the Bible, right,

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Speaker 1: I mean, because because there are so many restaurants, and

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Speaker 1: I always tell people it used to be that New

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Speaker 1: York was, I mean, in my opinionum, so far above

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Speaker 1: the rest of American cities in terms of just the

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Speaker 1: top tier of food and then the options. It still

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Speaker 1: blows everywhere else out of the water in terms of options.

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Speaker 1: But Chicago, La, actually a whole bunch of cities now

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Speaker 1: have food that's really you know, at the same level.

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Speaker 1: So I remember reading a Kitchen Confidential, and because you

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Speaker 1: didn't have all these sites to tell you about these

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Speaker 1: sort of inner workings of restaurants and all the reviews

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Speaker 1: and all these things you can you know, now you

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Speaker 1: can go. You can see the men, you see the photos,

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Speaker 1: see the staff, see you know, all the amount of

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Speaker 1: information that's at our fingertips. When Bourdain wrote Kitchen Confidential,

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Speaker 1: there were things that people took out of like, ah,

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Speaker 1: maybe I don't want to order the special on Sunday

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Speaker 1: for brunch that seems to be just thrown together from

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Speaker 1: whatever they didn't sell the night before. But what are

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Speaker 1: what are the rules? I mean? I have, I have

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Speaker 1: some as a customer, some rules that I apply to restaurants,

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Speaker 1: but I want to as a chef and an owner operator,

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Speaker 1: a guy who knows the business. What are things that

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Speaker 1: you tell people if they're just looking to make wise

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Speaker 1: choices about where they're going out to eat, and you know,

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Speaker 1: try to guide them in the process. First and foremost,

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Speaker 1: if you are going to take any food home, get

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Speaker 1: the server to bring the to go container to you.

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Speaker 1: Don't allow them to put it into the container in

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Speaker 1: the back, because too many times I've seen not in

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Speaker 1: my restaurants, obviously, where they bring it back and then

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Speaker 1: the food gets either thrown away or thrown in the dishpit.

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Speaker 1: And then the server comes running back and they say no,

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Speaker 1: they wanted to take that home with them. And then

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Speaker 1: you've got dishwashers picking through the garbage to get that

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Speaker 1: thing to put into the to go container. Oh yeah,

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Speaker 1: all the time. So I've never even heard of it. Yeah,

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Speaker 1: think about it, right, I mean, you know they come back,

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Speaker 1: servers are running around, they got four tables. They put

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Speaker 1: a tray of food down, and then the buser runner

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Speaker 1: or the dishwasher wants to immediately clean it. Next thing,

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Speaker 1: you know, that stuffs, if it's not in the garbage,

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Speaker 1: is sitting with five other dirty pot plates piled on

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Speaker 1: top of it. So that's first and foremost. Get the container,

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Speaker 1: use it at your own table, and then put the

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Speaker 1: food in the container yourself. That is gold. I you

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Speaker 1: know my mother the other day we went out to

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Speaker 1: eat and she did that and I said, no, no, no, Mom,

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Speaker 1: get get the container at the table. I went back

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Speaker 1: in the kitchen area. They threw me out. We're never

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Speaker 1: allowed back in that restaurant. I'm just kidding, all right.

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Speaker 1: So some of the maxims that are out there, if yeah,

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Speaker 1: if you see, if you see the kitchen, if right,

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Speaker 1: if you if you see the bathroom, and how clean

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Speaker 1: and well appointed it is, you know, how clean and

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Speaker 1: well appointed the kitchen is true or untrue? True? Yep,

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Speaker 1: I totally agree with that. Floorboards right where the floor

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Speaker 1: actually meets up the walls, if those are dirty, you know,

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Speaker 1: that's another sign that they're not necessarily taking care of

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Speaker 1: things in the kitchen as well, because the front of

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Speaker 1: the house is the easiest thing to keep clean. If

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Speaker 1: you can't keep that clean and the hard to wipe

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Speaker 1: areas well, then Lord only knows what's happening in the

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Speaker 1: hard and wipe areas in the bath, And that's ultimately

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Speaker 1: where bacteria is going to grow and you're gonna end

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Speaker 1: up with things like nourovirus or whatever other food boarding

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Speaker 1: illness is out there. What do you think if someone's

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Speaker 1: considering getting into this business. One thing, I know him

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Speaker 1: and I grew up with a family friend who is

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Speaker 1: a restaurant tour like you, started out as a busboy.

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Speaker 1: I do have to say bus person now at whatever

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Speaker 1: you know, it was called bus boy in my day.

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Speaker 1: I don't know, but he started out as a as

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Speaker 1: a is it a busser? People will say? Now? Is that?

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Speaker 1: Is that the term that we're supposed to use? I

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Speaker 1: don't a buser, and he made his way all the

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Speaker 1: way up and now there's a bunch of restaurants that

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Speaker 1: are franchised in the name, and he's done very well.

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Speaker 1: And the thing that he would always say, because I

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Speaker 1: remember my family, we would ask him this sometimes is

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Speaker 1: that you're basically operating like a bank in terms of

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Speaker 1: cash coming in, cash coming out, whether it's produce or

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Speaker 1: actual cash people are paying their meals with. So you

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Speaker 1: have to be there all the time, or you have

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Speaker 1: to have someone you trust the same way you trust

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Speaker 1: them with your checkbook running the place. Does that Does

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Speaker 1: that ring true to you at all? Oh? I mean,

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Speaker 1: you know this is just from a business side of it.

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Speaker 1: It's he basically said, you have to live there or

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Speaker 1: have a family member who lives at the restaurant. Yeah,

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Speaker 1: Or you've got to pay somebody a pretty good amount

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Speaker 1: of money or give them skin in the games so

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Speaker 1: that they're overseeing. And I mean, we're opening a restaurant,

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Speaker 1: sitting in a brand new restaurant we just opened right now,

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Speaker 1: and my wife and I run these restaurants, and I've

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Speaker 1: got my kids running around here at all times. Right

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Speaker 1: up the road. We always the first concept that we

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Speaker 1: always opened that. Because we like to franchise and scale

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Speaker 1: a lot of our concepts, we make sure that we're there,

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Speaker 1: you know, for at least the first six months, every

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Speaker 1: single shift twenty four seven. So my wife and I

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Speaker 1: split that up. We got cameras in and throughout all

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Speaker 1: of the restaurants. And then one thing that also we've

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Speaker 1: been doing more so is we're co packing a lot, right,

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Speaker 1: So we'll do an off site product development and execution

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Speaker 1: and then bring it into the restaurants so that there's

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Speaker 1: just less areas in which you can either steal, manipulate product,

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Speaker 1: or just in general mess up. Right, So then that's

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Speaker 1: a much easier approach. How is it finding people to

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Speaker 1: work at the level that you are looking for? These?

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Speaker 1: And one thing that we're hearing a lot in the

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Speaker 1: post pandemic era. I get this on our radio show

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Speaker 1: all the time, people saying or small business owners, which

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Speaker 1: is most restaurants. I mean, I know there's big restaurants

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Speaker 1: and restaurant franchising, etc. But you know, restaurant maybe has

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Speaker 1: fifteen twenty employees whatever it may be, so qualifies as

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Speaker 1: a small business. Say, it's just really hard to get

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Speaker 1: people who want to show up and even if they

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Speaker 1: do show up, it's really hard to get them to

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Speaker 1: work with the same degree of you know, in enthusiasm, efficiency,

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Speaker 1: whatever you want to say, at the same level that

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Speaker 1: they previously did. As that is that a problem or

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Speaker 1: are you seeing that or are you disable to find

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Speaker 1: the right people for the right positions. And so it

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Speaker 1: moves pretty smoothly for us because we've been at the

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Speaker 1: game for so long loyalty, we've got our own kind

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Speaker 1: of deep bench, if you will. But constantly with opening

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Speaker 1: new concepts or pivoting, we do need to consider bringing

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Speaker 1: on new employees all the time. And it's totally different

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Speaker 1: caliber coming out of the pandemic three years now out

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Speaker 1: of it than it was let's say in twenty seventeen

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Speaker 1: or twenty eighteen. And it's not about you know, everybody

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Speaker 1: likes to lean into the money, minimum wage, what do

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Speaker 1: we pay people. It's not about the money, right because

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Speaker 1: even if you're making let's say you're making fifteen dollars

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Speaker 1: an hour on unemployment or through government benefits not to work,

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Speaker 1: you don't get somebody in by paying them twenty dollars

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Speaker 1: an hour, because then you're really only paying them five

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Speaker 1: dollars an hour they're getting paid to not do anything.

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Speaker 1: You actually have to double the pay theoretically to compete

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Speaker 1: with the government or whatever the benefits are. That's if

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Speaker 1: you're working and looking specifically within the restaurant industry. But

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Speaker 1: what we've done in the way that we've approached it

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Speaker 1: is that I actually don't hire people with restaurant experience.

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Speaker 1: I look for people who have no restaurant experience. It's

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Speaker 1: much easier to create the right habits and it is

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Speaker 1: to break bad habits. And we just budget for creating

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Speaker 1: our own little mini university within the restaurants to give

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Speaker 1: people the education they need to meet our standards. And

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Speaker 1: that's a much easier way to approach this, and people

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Speaker 1: are a lot more excited about doing that, especially people

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Speaker 1: who want to get into the restaurant industry who otherwise

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Speaker 1: having no experience. When people ask you about this, do

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Speaker 1: you say if they say, hey, you know, I'm thinking

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Speaker 1: about getting in and becoming a you know, a chef,

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Speaker 1: I think there's a lot of even I would say

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Speaker 1: from my own experience at a young age, you know,

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Speaker 1: and I mean like seventeen eighteen, it's like maybe man

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Speaker 1: going to culinary school, there's there's a romanticism around it, right,

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Speaker 1: because especially if you're somebody who just really appreciates and

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Speaker 1: thinks very highly of of well prepared and excellent food,

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Speaker 1: and we all mean food to live, but you know

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Speaker 1: that that food becomes more of certainly a craft, if

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Speaker 1: not an art form for them. But you know that

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Speaker 1: you have, on the one hand, the oh, I'm going

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Speaker 1: to go to I don't know, a quart on blue

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Speaker 1: in Paris or something and go to some fancy, fancy

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Speaker 1: school and I'm going to be amazing, and I'm going

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Speaker 1: to be in this like kitchen that works like a

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Speaker 1: Swiss watch and everything, and maybe I'll I'll start doing

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Speaker 1: some uh, you know, influencer YouTube stuff, and then you

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Speaker 1: have the more bordained kitchen confidential. Obviously he became a

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Speaker 1: huge super star, but I mean what he writes about,

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Speaker 1: which is, you know, burning your your knuckles and your

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Speaker 1: fingers and being there at night and cutting your thumb

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Speaker 1: open and having just rapid quickly because you don't want

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Speaker 1: to miss dinner service. You know, how do you like

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Speaker 1: balance those two things when you're talking to somebody about

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Speaker 1: the business. Well, first and foremost, that's how people don't

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Speaker 1: go to culinary school. If you are going to go

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Speaker 1: to culinary school, go after you've got at least three

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Speaker 1: or four years experience under your belt, because you won't

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Speaker 1: appreciate it and you'll spend a ton of money. I mean,

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Speaker 1: the price of culinary school is just unbelievable and Taiway robbery.

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Speaker 1: And you know, the education system has been infested with obviously,

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Speaker 1: you know, is there a wokenness? You got to tell

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Speaker 1: me the chef, is there a wokeness in culinary school now? Too?

402
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Speaker 1: Because every other school there's it's hard, it's horrible. It's

403
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Speaker 1: just as bad, if not worse, to be honest, because

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Speaker 1: you know, in the culinary world, the people that want

405
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Speaker 1: to get into culinary now, ninety percent of them want

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Speaker 1: to do it because they want to be the next

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Speaker 1: network star, they want to have some huge YouTube channel.

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Speaker 1: They don't understand the work that goes into it. So

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Speaker 1: there's this quasi Hollywood like element to the people that

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Speaker 1: are going into it. And then obviously that kind of

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Speaker 1: galvanizes within the culinary school system and it's a higher

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Speaker 1: education in general. Right, They're all drinking the same juice.

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Speaker 1: It's the same calculus, whether it's culinary or whether it's

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Speaker 1: liberal arts, which they've kind of merged to some degree.

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Speaker 1: So yeah, it's just I mean, it's just as bad.

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Speaker 1: I'll put it to you this way. I don't even

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Speaker 1: call my dishwashers dishwashers. All of them are aquatic directors.

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Speaker 1: That took me a second. I was like, oh, is

419
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Speaker 1: this the new term? Note I don't. I don't think so.

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Speaker 1: Very life aquatique steves you. Do you ever see that?

421
00:20:47,537 --> 00:20:52,977
Speaker 1: By the way, Oh, it's a great movie at Garden.

422
00:20:53,297 --> 00:20:56,857
Speaker 1: I should probably check that one out. Data breaches, my friends,

423
00:20:56,897 --> 00:20:59,857
Speaker 1: happen all the time, and if you're not paying attention,

424
00:20:59,937 --> 00:21:03,017
Speaker 1: you can get absolutely rinsed. I mean you'll find out

425
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Speaker 1: they've got a credit card taken out on your name,

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Speaker 1: they've got loans taken out of your name, and you

427
00:21:06,817 --> 00:21:08,697
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428
00:21:08,697 --> 00:21:13,017
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429
00:21:13,217 --> 00:21:15,057
Speaker 1: go out there. They're on the dark web, and then

430
00:21:15,097 --> 00:21:17,937
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431
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432
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433
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434
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435
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447
00:22:00,737 --> 00:22:02,257
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448
00:22:02,297 --> 00:22:06,057
Speaker 1: like insurance for your identity online in a sense. So

449
00:22:07,377 --> 00:22:12,177
Speaker 1: my friend is the culinary world as left wing as

450
00:22:12,177 --> 00:22:14,697
Speaker 1: it seems to an outsider who watches a little bit

451
00:22:14,777 --> 00:22:19,817
Speaker 1: of Top Chef and sees like Tom Colligio sounding like

452
00:22:19,857 --> 00:22:22,537
Speaker 1: a Marxist theoretician when he goes on Bill Maher I mean,

453
00:22:22,577 --> 00:22:24,937
Speaker 1: you know, is it just the people we hear from

454
00:22:25,057 --> 00:22:26,977
Speaker 1: or is it overtaken? I mean, you know, right now

455
00:22:27,457 --> 00:22:29,617
Speaker 1: you mentioned before journalism school, by the way, a bigger

456
00:22:29,657 --> 00:22:31,537
Speaker 1: waste than even going to culinary school in terms of

457
00:22:31,537 --> 00:22:35,097
Speaker 1: expense and education, total waste of time. But journalists or

458
00:22:35,097 --> 00:22:39,337
Speaker 1: people consider them such or ninety percent leftists, democrats, whatever

459
00:22:39,337 --> 00:22:41,897
Speaker 1: you want to call them. Is the culinary world also

460
00:22:41,977 --> 00:22:44,777
Speaker 1: kind of overtaken with wokeness in that way in terms

461
00:22:44,817 --> 00:22:47,737
Speaker 1: of chefs and an owner, operators or are there more

462
00:22:47,777 --> 00:22:50,137
Speaker 1: conservatives than we think we just don't hear from them

463
00:22:50,137 --> 00:22:53,937
Speaker 1: a lot. I would say it's a little bit of both, right.

464
00:22:53,977 --> 00:22:56,057
Speaker 1: I don't think that they know what they are. And

465
00:22:56,097 --> 00:22:58,977
Speaker 1: I say that not to be condescending, but you know,

466
00:22:59,137 --> 00:23:01,697
Speaker 1: this is an industry where you've got to work fourteen

467
00:23:01,737 --> 00:23:04,337
Speaker 1: to sixteen hours a day on your feet, hustling just

468
00:23:04,377 --> 00:23:06,537
Speaker 1: to get by. That's why most restaurant tours are pretty

469
00:23:06,577 --> 00:23:08,457
Speaker 1: bad at social media, right. I mean, you see all

470
00:23:08,457 --> 00:23:11,537
Speaker 1: these restaurants that don't have website on social media presence.

471
00:23:11,537 --> 00:23:13,857
Speaker 1: It's because they're just doing everything that they can in

472
00:23:13,937 --> 00:23:16,657
Speaker 1: order to operate and hit the necessary break even margins.

473
00:23:16,937 --> 00:23:21,897
Speaker 1: So what we're left with is you know, the you know,

474
00:23:21,977 --> 00:23:25,337
Speaker 1: a little buffet of information that we get every single day,

475
00:23:25,377 --> 00:23:29,417
Speaker 1: and those are the headlines. So we as an industry

476
00:23:29,897 --> 00:23:34,737
Speaker 1: are just taking these little bits, these headlines, which we

477
00:23:34,777 --> 00:23:37,857
Speaker 1: know are incredibly left leading, and we think of that

478
00:23:37,977 --> 00:23:39,777
Speaker 1: as fact. And I say we kind of in this

479
00:23:39,857 --> 00:23:42,817
Speaker 1: collective sense. Obviously you know me if you follow me

480
00:23:42,857 --> 00:23:46,017
Speaker 1: on Twitter, those aren't necessarily my viewpoints. And when I

481
00:23:46,057 --> 00:23:48,137
Speaker 1: actually start to talk to a lot of these restaurant owners,

482
00:23:48,177 --> 00:23:50,617
Speaker 1: which I did during the pandemic, and explain to them

483
00:23:50,817 --> 00:23:54,177
Speaker 1: why the government wasn't the answer to COVID, and why

484
00:23:54,337 --> 00:23:57,497
Speaker 1: unemployment benefits weren't available for their employees even though the

485
00:23:57,537 --> 00:23:59,937
Speaker 1: government basically forced them out of work, and why they

486
00:23:59,937 --> 00:24:02,057
Speaker 1: were not getting any money from the government even though

487
00:24:02,057 --> 00:24:04,017
Speaker 1: the government's the one that forced them to shut down.

488
00:24:04,417 --> 00:24:06,457
Speaker 1: They a lot of people woke up and I can't

489
00:24:06,497 --> 00:24:09,097
Speaker 1: even tell you how many hundreds of messages I got

490
00:24:09,177 --> 00:24:11,457
Speaker 1: during COVID day said oh, thank you so much for

491
00:24:11,497 --> 00:24:14,017
Speaker 1: speaking out. I never realized how oppressive and how crazy

492
00:24:14,057 --> 00:24:16,577
Speaker 1: the government could be until COVID. But I can't say

493
00:24:16,657 --> 00:24:19,017
Speaker 1: anything because I'll get canceled in the industry. I mean,

494
00:24:19,057 --> 00:24:21,857
Speaker 1: I got fully canceled, right, I had, I got dropped

495
00:24:21,857 --> 00:24:24,817
Speaker 1: from board positions. I obviously I was at the time

496
00:24:24,897 --> 00:24:27,057
Speaker 1: doing a lot of food network stuff, TV stuff, never

497
00:24:27,057 --> 00:24:29,737
Speaker 1: been asked back to do any of that, and you

498
00:24:30,177 --> 00:24:34,057
Speaker 1: got canceled. You got canceled over the COVID stuff. Oh,

499
00:24:34,097 --> 00:24:36,417
Speaker 1: I got fully canceled on that stuff. YEA. Prior to

500
00:24:36,777 --> 00:24:39,177
Speaker 1: prior to the pandemic, I've been, you know, kind of

501
00:24:39,217 --> 00:24:42,017
Speaker 1: an outspoken guy, but more human, more from the perspective

502
00:24:42,017 --> 00:24:43,577
Speaker 1: of being funny and touching on a lot of kind

503
00:24:43,577 --> 00:24:46,857
Speaker 1: of food libertarian topics, right like why can't I import

504
00:24:47,137 --> 00:24:49,297
Speaker 1: why can't I use cheese it hasn't been pasteurized, and

505
00:24:49,377 --> 00:24:52,417
Speaker 1: talking about local food systems and peppering in the government

506
00:24:52,457 --> 00:24:55,697
Speaker 1: element to those conversations. When it came to the pandemic

507
00:24:55,697 --> 00:24:59,337
Speaker 1: with me speaking out, yep, totally dropped, totally dropped from

508
00:24:59,417 --> 00:25:02,297
Speaker 1: any of my you know, kind of industry trade stuff.

509
00:25:02,457 --> 00:25:06,537
Speaker 1: And you know what, Number one, I don't care and

510
00:25:06,657 --> 00:25:11,657
Speaker 1: number two are business skyrocketed they parallel economy is real.

511
00:25:12,097 --> 00:25:14,177
Speaker 1: And when you speak out and you're brave about what

512
00:25:14,217 --> 00:25:17,497
Speaker 1: you believe in and beliefs that are the foundation of

513
00:25:17,617 --> 00:25:20,297
Speaker 1: liberty and obviously all those things that we know about

514
00:25:20,377 --> 00:25:23,257
Speaker 1: in America and what this country is founded on. People

515
00:25:23,257 --> 00:25:24,977
Speaker 1: are going to support you, no matter how far and

516
00:25:25,017 --> 00:25:27,217
Speaker 1: why they got to go to get to your product.

517
00:25:27,297 --> 00:25:30,417
Speaker 1: I mean, we had people calling from Kalamazoo, Michigan saying, hey,

518
00:25:30,457 --> 00:25:33,177
Speaker 1: take my credit card number, here's three four hundred dollars

519
00:25:33,217 --> 00:25:35,177
Speaker 1: just ring something up. I want to be able to

520
00:25:35,177 --> 00:25:39,257
Speaker 1: support your business just for you speaking out. It was unbelievable. Yeah,

521
00:25:39,297 --> 00:25:42,177
Speaker 1: I think that's so important that we've seen this more

522
00:25:42,217 --> 00:25:43,857
Speaker 1: and more in the last few years. I think COVID

523
00:25:43,897 --> 00:25:46,777
Speaker 1: was a big turning point actually, where people realized that

524
00:25:46,937 --> 00:25:50,217
Speaker 1: if whether it's a creator online or somebody who's speaking

525
00:25:50,217 --> 00:25:53,337
Speaker 1: out against the machinery, or businesses who were standing up

526
00:25:53,377 --> 00:25:55,857
Speaker 1: against the apparatus, and there were there was that Jim

527
00:25:56,457 --> 00:25:59,617
Speaker 1: Adalyst Jim in New Jersey. Remember those guys who refuse

528
00:25:59,697 --> 00:26:01,617
Speaker 1: to shop out of it. Yeah, totally right. They were

529
00:26:01,657 --> 00:26:04,177
Speaker 1: totally right. This is people forget this. It's not like

530
00:26:04,217 --> 00:26:07,257
Speaker 1: they weren't reckless, they weren't wrong. There was that bar,

531
00:26:07,377 --> 00:26:09,737
Speaker 1: and I think it was Staten Island that refused to close.

532
00:26:09,777 --> 00:26:11,817
Speaker 1: There was a bar that got shut down by the

533
00:26:11,897 --> 00:26:14,137
Speaker 1: DC authorities that kept saying, look, we're not just closing

534
00:26:14,177 --> 00:26:16,937
Speaker 1: or we're not going to do the vaccine passport. I

535
00:26:16,937 --> 00:26:20,097
Speaker 1: know you kept serving outdoors, which I mean it would

536
00:26:20,137 --> 00:26:21,857
Speaker 1: have been safe to serve indoors. I know at the time,

537
00:26:21,897 --> 00:26:24,017
Speaker 1: that's a tougher argument to make to prevent people from

538
00:26:24,017 --> 00:26:27,937
Speaker 1: being served food outdoors. That's just sadism, right, that's just

539
00:26:28,137 --> 00:26:30,537
Speaker 1: wanting people to be miserable and punish them for no

540
00:26:30,657 --> 00:26:33,737
Speaker 1: actual reason other than asserting the control of the state.

541
00:26:34,057 --> 00:26:37,537
Speaker 1: You know, it's funny you brought up libertarian food issues always.

542
00:26:37,817 --> 00:26:39,977
Speaker 1: I'm always reminded of the fact when we talk a

543
00:26:39,977 --> 00:26:41,977
Speaker 1: lot of the FBI these days and all the documents

544
00:26:41,977 --> 00:26:44,177
Speaker 1: and the Marlago raid and all this stuff that's going on.

545
00:26:44,657 --> 00:26:48,297
Speaker 1: Do you know about the the the Amish unpasteurized milk

546
00:26:48,857 --> 00:26:51,577
Speaker 1: ring that the FBI took down? And I figured you would,

547
00:26:52,017 --> 00:26:56,857
Speaker 1: The FBI actually ran a sting operation in conjunction with

548
00:26:56,897 --> 00:27:03,137
Speaker 1: the FDA on unpasteurized milk from Amish people in Pennsylvania

549
00:27:03,217 --> 00:27:08,537
Speaker 1: Dutch Country. That actually happened. It is absolutely unbelievable. You

550
00:27:08,577 --> 00:27:11,017
Speaker 1: can just talk about food food in the government, and

551
00:27:11,057 --> 00:27:13,937
Speaker 1: I think every single food story or case study will

552
00:27:13,977 --> 00:27:17,577
Speaker 1: exhibit to the average person how insane the government is.

553
00:27:17,617 --> 00:27:20,337
Speaker 1: And how insane these three little letter agencies are. When

554
00:27:20,337 --> 00:27:22,297
Speaker 1: you're talking about the FBI and you get into kind

555
00:27:22,297 --> 00:27:26,297
Speaker 1: of these complicated avenues with documents and classifications, it glazes

556
00:27:26,617 --> 00:27:29,417
Speaker 1: people's eyes over right. The average everyday person who's going

557
00:27:29,417 --> 00:27:31,577
Speaker 1: and working two jobs and taking their care of their family.

558
00:27:31,697 --> 00:27:33,337
Speaker 1: They don't care about it, they don't think about it

559
00:27:33,457 --> 00:27:35,617
Speaker 1: when you start to explain it by way of food.

560
00:27:35,777 --> 00:27:37,937
Speaker 1: And I always say food is the great unifier. It's

561
00:27:37,977 --> 00:27:40,297
Speaker 1: such a great medium through which you can actually get

562
00:27:40,337 --> 00:27:45,577
Speaker 1: people to understand not just politics, but kind of community government,

563
00:27:45,777 --> 00:27:48,657
Speaker 1: all of those things and where the crossroads are. But

564
00:27:48,737 --> 00:27:51,777
Speaker 1: this story about the milk is unbelievable. Or the fact

565
00:27:51,777 --> 00:27:55,697
Speaker 1: that like I can't serve cheese that hasn't been aged

566
00:27:55,737 --> 00:28:00,297
Speaker 1: for sixty days because of the theoretically there's bacteria in

567
00:28:00,337 --> 00:28:03,377
Speaker 1: that cheese that could make you sick, but only. But

568
00:28:03,577 --> 00:28:05,777
Speaker 1: on the counterpoint that to the fact that only two

569
00:28:05,817 --> 00:28:09,217
Speaker 1: percent of all seafood imports in the United States are

570
00:28:09,217 --> 00:28:12,377
Speaker 1: inspected by the DA, ninety eight percent come through. And

571
00:28:12,377 --> 00:28:14,897
Speaker 1: if you tested that ninety eight percent, which we actually

572
00:28:14,937 --> 00:28:17,857
Speaker 1: did a test back when I ran a seafood nonprofit,

573
00:28:18,057 --> 00:28:20,377
Speaker 1: at least fifty to sixty percent of it is infected

574
00:28:20,417 --> 00:28:23,817
Speaker 1: with bleach and antibiotics and malchite green, all these chemicals

575
00:28:23,857 --> 00:28:26,457
Speaker 1: that we aren't even allowed to have in our food system.

576
00:28:26,497 --> 00:28:29,217
Speaker 1: But the guy serve and cheese that hasn't been pasteurized

577
00:28:29,377 --> 00:28:31,217
Speaker 1: is going to get arrested, or the amish guy who's

578
00:28:31,217 --> 00:28:33,977
Speaker 1: serving unpasteurized milk is going to get arrested and have

579
00:28:34,017 --> 00:28:37,417
Speaker 1: an entire FBA task correspondent. Well, I always remind everybody

580
00:28:37,417 --> 00:28:39,777
Speaker 1: that they shouldn't be surprised about what a little maniac

581
00:28:39,817 --> 00:28:41,137
Speaker 1: Fauci is. And I don't know if you know this

582
00:28:41,137 --> 00:28:42,537
Speaker 1: when the Android, if you follow me on Twitter, you

583
00:28:42,577 --> 00:28:44,497
Speaker 1: would have known this in the getting the pandemic. I

584
00:28:44,497 --> 00:28:47,137
Speaker 1: don't think anybody hated Fauci more and sooner than me

585
00:28:47,777 --> 00:28:50,777
Speaker 1: I was. I was, this guy is the absolute worst.

586
00:28:51,057 --> 00:28:53,337
Speaker 1: I was saying in an April of twenty twenty. I

587
00:28:53,457 --> 00:28:56,697
Speaker 1: was totally like, this guy is a tyrant. He's awful.

588
00:28:56,857 --> 00:28:58,897
Speaker 1: Like the whole thing was a mess to me. But

589
00:28:58,937 --> 00:29:01,017
Speaker 1: I always remind people that you know, the FDA. We

590
00:29:01,657 --> 00:29:04,017
Speaker 1: often you know, people think of the FDA and oh,

591
00:29:04,097 --> 00:29:06,337
Speaker 1: FDA approval for like a vaccine or drugs or whatever.

592
00:29:06,617 --> 00:29:10,297
Speaker 1: The FDA also is what gives us the eating you know,

593
00:29:10,577 --> 00:29:14,017
Speaker 1: like slightly undercooked meat or shellfish or whatever it might

594
00:29:14,097 --> 00:29:17,577
Speaker 1: you know, give you, you know, some kind of terrible

595
00:29:17,617 --> 00:29:19,897
Speaker 1: bacterial infection and you might just you know, you know,

596
00:29:20,137 --> 00:29:22,577
Speaker 1: eight of the whole thing. It's like, oh, that's true

597
00:29:22,577 --> 00:29:25,457
Speaker 1: of anything you could eat lettuce and get ekal. I like,

598
00:29:25,577 --> 00:29:27,577
Speaker 1: why are we doing this thing on the bottom of

599
00:29:27,577 --> 00:29:30,177
Speaker 1: the FDA, you know, with the FDA warning every time

600
00:29:30,177 --> 00:29:33,777
Speaker 1: I go to a steakhouse, I'm sorry, I'm a civilized person.

601
00:29:33,817 --> 00:29:35,897
Speaker 1: I'm not ordering my steak well done. I'm ordering it

602
00:29:36,017 --> 00:29:38,817
Speaker 1: medium rare. If I die, I die, you know. But

603
00:29:38,897 --> 00:29:41,697
Speaker 1: that's what the FDA has been, the little the little

604
00:29:41,737 --> 00:29:45,897
Speaker 1: hall monitor in every restaurant across America at the bottom

605
00:29:45,937 --> 00:29:49,817
Speaker 1: of the menu. It's it's moronic. Well it was funny

606
00:29:49,857 --> 00:29:51,737
Speaker 1: actually you bring that up, because the other day I

607
00:29:51,777 --> 00:29:53,657
Speaker 1: was in a I was at a hotel and then

608
00:29:53,657 --> 00:29:55,737
Speaker 1: they're outside of the conference room. Is that sign that

609
00:29:55,777 --> 00:29:58,577
Speaker 1: you see in California everywhere? And I don't know why

610
00:29:58,577 --> 00:30:00,377
Speaker 1: it stood out to me, like I've seen it, but

611
00:30:00,377 --> 00:30:01,737
Speaker 1: it just stood out to me. And it was, you know,

612
00:30:01,977 --> 00:30:04,897
Speaker 1: drinking a distilled spirits blah blah blah and lead to

613
00:30:04,897 --> 00:30:07,137
Speaker 1: birth defects and children if you're pregnant, right, It was

614
00:30:07,177 --> 00:30:09,097
Speaker 1: just this little sign. I looked at the sign, and

615
00:30:09,137 --> 00:30:12,257
Speaker 1: I thought to myself, how many people have looked at

616
00:30:12,297 --> 00:30:14,057
Speaker 1: that sign and said, you know, I'm not going to

617
00:30:14,137 --> 00:30:17,017
Speaker 1: have this class of wine actually, or I'm not going

618
00:30:17,057 --> 00:30:19,497
Speaker 1: to go into this conference or this ballroom like And

619
00:30:19,537 --> 00:30:22,017
Speaker 1: then on the flip side, how many of those signs

620
00:30:22,017 --> 00:30:24,377
Speaker 1: have been printed? How many millions of dollars have been

621
00:30:24,417 --> 00:30:26,577
Speaker 1: spent to print those signs? And I can guarantee you

622
00:30:26,777 --> 00:30:30,937
Speaker 1: it hasn't even helped one person. And yet they they'll

623
00:30:30,977 --> 00:30:33,097
Speaker 1: they'll never stop. Once they get this stuff going, they

624
00:30:33,097 --> 00:30:36,737
Speaker 1: will keep pushing it and pushing it further and further. Actually,

625
00:30:37,777 --> 00:30:39,737
Speaker 1: some interesting stuff that I've seen on by the way,

626
00:30:39,737 --> 00:30:42,457
Speaker 1: your Twitter account, if someone just wants to see food

627
00:30:42,857 --> 00:30:44,337
Speaker 1: by I'm trying to get into a little bit. I'm

628
00:30:44,337 --> 00:30:45,857
Speaker 1: getting married, so I'm trying to get into a little

629
00:30:45,857 --> 00:30:48,297
Speaker 1: a little better shape. You're not making it easy with

630
00:30:48,377 --> 00:30:54,497
Speaker 1: your like hash browns with Bernez sauce and lobster burritos

631
00:30:54,537 --> 00:30:56,137
Speaker 1: and all this stuff that you're making all the time.

632
00:30:56,497 --> 00:30:59,257
Speaker 1: Do you serve some of these delicious concoctions in your

633
00:30:59,297 --> 00:31:02,817
Speaker 1: restaurants or are you just making everybody go, oh, that

634
00:31:02,977 --> 00:31:04,977
Speaker 1: look so amazing, you know what I'm saying, Like you

635
00:31:05,057 --> 00:31:06,457
Speaker 1: are any of these on the menu? The stuff that

636
00:31:06,457 --> 00:31:08,457
Speaker 1: I'm seeing on your Twitter account? I mean there was

637
00:31:08,497 --> 00:31:11,417
Speaker 1: hold on, there's one that I saw a lobster bacon

638
00:31:11,497 --> 00:31:17,297
Speaker 1: burrito with eggs from Cartier. Well, it's a little bit

639
00:31:17,337 --> 00:31:20,257
Speaker 1: of both, right, So two things. Number one, I want

640
00:31:20,297 --> 00:31:21,977
Speaker 1: that to be an outlet for this kind of food

641
00:31:21,977 --> 00:31:23,497
Speaker 1: point that you see with your eyes and not with

642
00:31:23,537 --> 00:31:26,937
Speaker 1: your hands. So it's actually fulfilling people's kind of culinary

643
00:31:26,977 --> 00:31:29,457
Speaker 1: desires without them going to the refrigerator and adding on

644
00:31:29,537 --> 00:31:32,617
Speaker 1: the calories. So I see myself as just a little

645
00:31:32,617 --> 00:31:35,577
Speaker 1: bit of an outlet without adding the weight. On number two,

646
00:31:35,857 --> 00:31:37,337
Speaker 1: a lot of what I cook and what we put

647
00:31:37,377 --> 00:31:39,377
Speaker 1: together and I take photos of it's all for the team, right,

648
00:31:39,417 --> 00:31:42,297
Speaker 1: So it's fruchao, It's I let all my chefs and

649
00:31:42,337 --> 00:31:44,937
Speaker 1: cooks and you know aquatic directors kind of cook their

650
00:31:44,977 --> 00:31:46,897
Speaker 1: own food and take photos of it. It's fun. And

651
00:31:46,897 --> 00:31:49,497
Speaker 1: then thirdly, yes, we do have a lot of those decondite, indulgent,

652
00:31:49,617 --> 00:31:51,377
Speaker 1: kind of over the top items that we run as

653
00:31:51,377 --> 00:31:54,457
Speaker 1: features on the menu, but by and large. Ninety percent

654
00:31:54,497 --> 00:31:56,897
Speaker 1: of my venues are a lot healthier and approachable. They're

655
00:31:56,897 --> 00:31:59,417
Speaker 1: crave worthy, right, and they're they're they're full of butters

656
00:31:59,417 --> 00:32:01,537
Speaker 1: and real fats. We don't use any seed oils, tons

657
00:32:01,537 --> 00:32:06,177
Speaker 1: of pressure herbs, vinegars, like real, bright, vibrant food. But yeah,

658
00:32:06,177 --> 00:32:10,537
Speaker 1: the decadence certainly is it draws in a little bit

659
00:32:10,577 --> 00:32:12,457
Speaker 1: of a crowd. And we sold a ton of those

660
00:32:12,497 --> 00:32:15,257
Speaker 1: lobster breakfast burritos this Sunday alone. Yeah, it looked I mean,

661
00:32:15,257 --> 00:32:17,457
Speaker 1: they look amazing on the on the Twitter account, I'm

662
00:32:17,457 --> 00:32:20,577
Speaker 1: sure on the Instagram on the seafood question. By the way,

663
00:32:20,577 --> 00:32:23,177
Speaker 1: it's funny because before I'm talking, my my fiance had

664
00:32:23,217 --> 00:32:28,097
Speaker 1: just made tuna nieuas salad, and so we had tuna,

665
00:32:28,137 --> 00:32:31,777
Speaker 1: and you know, she's she's an excellent cook, and I

666
00:32:31,817 --> 00:32:34,257
Speaker 1: was thinking this, I was like, well, where should one

667
00:32:34,377 --> 00:32:37,897
Speaker 1: get how can you maneuver around I'm like, I know,

668
00:32:37,937 --> 00:32:40,257
Speaker 1: for example, there's all these different designations with eggs, and

669
00:32:40,297 --> 00:32:42,297
Speaker 1: I also know that eggs have gotten crazy expensive. I'm

670
00:32:42,297 --> 00:32:43,857
Speaker 1: sure you guys do too, because you're having to look

671
00:32:43,937 --> 00:32:45,857
Speaker 1: very closely at the costs all the time for your business.

672
00:32:47,097 --> 00:32:49,657
Speaker 1: But you know, there's like I can't even think of

673
00:32:49,697 --> 00:32:52,297
Speaker 1: all the different designations. But there's like free range, there's

674
00:32:52,377 --> 00:32:54,817
Speaker 1: you know, grain fad, there's all this different stuff that

675
00:32:54,937 --> 00:32:58,377
Speaker 1: goes into the chickens. How can you maneuver around buying

676
00:32:58,537 --> 00:33:01,497
Speaker 1: fish that is the best fish that you can get?

677
00:33:01,977 --> 00:33:04,977
Speaker 1: Is it about what species you're gonna buy? Is there

678
00:33:05,017 --> 00:33:07,177
Speaker 1: any real labeling you can look for? Like how do

679
00:33:07,257 --> 00:33:10,737
Speaker 1: you know? That's a great question. And so just to

680
00:33:10,817 --> 00:33:13,017
Speaker 1: kind of break it down, and I'm going to speak broadly, right,

681
00:33:13,137 --> 00:33:16,497
Speaker 1: so obviously there's nuanced to this. But Number one US wild.

682
00:33:16,577 --> 00:33:18,457
Speaker 1: Anytime I want to get wild seafood, I get it

683
00:33:18,497 --> 00:33:20,497
Speaker 1: from the United States. We have the best fisheries in

684
00:33:20,537 --> 00:33:23,177
Speaker 1: the world. Actually, we could feed most of the world

685
00:33:23,177 --> 00:33:25,777
Speaker 1: with our fisheries alone, and yet we export the majority

686
00:33:25,777 --> 00:33:28,257
Speaker 1: of it. The third largest trade deficit behind oil and

687
00:33:28,257 --> 00:33:32,777
Speaker 1: automobiles is seafood. So US wild number one. Number two,

688
00:33:32,817 --> 00:33:34,617
Speaker 1: if you are going to buy farm seafood, which more

689
00:33:34,617 --> 00:33:36,617
Speaker 1: than sixty percent of the seafood we'd consume in the

690
00:33:36,617 --> 00:33:38,897
Speaker 1: world is farmed, which is not a bad thing. Actually,

691
00:33:39,137 --> 00:33:42,017
Speaker 1: a farm seafood is made huge giant steps forward and

692
00:33:42,137 --> 00:33:44,937
Speaker 1: is pretty healthy and sustainable. I look for something called

693
00:33:44,977 --> 00:33:48,417
Speaker 1: the BAP, which is best Aquaculture Practice. It is a

694
00:33:48,577 --> 00:33:52,217
Speaker 1: third party organization that certifies everything from the feed to

695
00:33:52,257 --> 00:33:54,977
Speaker 1: the processor down to the fish. And it's just a

696
00:33:55,017 --> 00:33:57,577
Speaker 1: little label on the package, he says, BAP. It's two

697
00:33:57,657 --> 00:34:00,737
Speaker 1: blue and white fish. And then if I am going

698
00:34:00,737 --> 00:34:04,977
Speaker 1: to buy international seafood, perhaps New Zealand, Australia, Japanese fish,

699
00:34:05,017 --> 00:34:08,297
Speaker 1: which all are great, I look for the MSc logo

700
00:34:08,617 --> 00:34:10,857
Speaker 1: logo which is basically the same is the BAP, but

701
00:34:10,937 --> 00:34:14,057
Speaker 1: for wild fish. So number one US wild number two

702
00:34:14,417 --> 00:34:17,697
Speaker 1: Best Aquaculture Practice with the BAP logo. Number three the

703
00:34:17,817 --> 00:34:21,617
Speaker 1: MSc logo. And here's the thing about seafood. Frozen is

704
00:34:21,617 --> 00:34:23,697
Speaker 1: actually not a bad thing. And I'll tell you this.

705
00:34:23,777 --> 00:34:26,497
Speaker 1: Nine of all seafood's been frozen. It gets frozen in

706
00:34:26,537 --> 00:34:29,017
Speaker 1: the minute it gets on the boat. There's not a

707
00:34:29,057 --> 00:34:31,857
Speaker 1: requirement that you have to label fresh versus frozen. So

708
00:34:31,937 --> 00:34:33,897
Speaker 1: most of the seafood that you see that's being sold

709
00:34:33,897 --> 00:34:36,737
Speaker 1: as fresh and the fish counter has been frozen. You

710
00:34:36,817 --> 00:34:39,617
Speaker 1: have to freeze sushi to kill the bacteria, so all

711
00:34:39,617 --> 00:34:42,857
Speaker 1: sushi that we consider to be the freshest has been frozen.

712
00:34:43,297 --> 00:34:46,657
Speaker 1: Freezing technology is very advanced nowadays, so once again, I

713
00:34:46,697 --> 00:34:50,377
Speaker 1: would look. I actually go to and seek out frozen

714
00:34:50,417 --> 00:34:55,257
Speaker 1: seafood for that very reason. In many cases, is sushi

715
00:34:55,297 --> 00:34:58,657
Speaker 1: grade really a thing or is that just a marketing term.

716
00:34:58,697 --> 00:35:01,697
Speaker 1: It's a marketing term. However, you can look for and

717
00:35:01,777 --> 00:35:05,737
Speaker 1: I go for sashimi like, I'll typically look for a

718
00:35:05,777 --> 00:35:08,337
Speaker 1: product that will market it as this is sashimi ready

719
00:35:08,417 --> 00:35:12,137
Speaker 1: or sashimi grade. When I am shopping for fish like that, right, tuna,

720
00:35:12,137 --> 00:35:15,297
Speaker 1: a yellowtail, some of those thicker meteor species, always look

721
00:35:15,297 --> 00:35:18,217
Speaker 1: at the label and make sure there's not carbon monoxide

722
00:35:18,217 --> 00:35:20,377
Speaker 1: in there. You would be shocked to find out that

723
00:35:20,417 --> 00:35:24,657
Speaker 1: they actually treat seafood with carbon monoxide because it gives

724
00:35:24,657 --> 00:35:28,657
Speaker 1: it that bright, bright red color. So they take in

725
00:35:28,737 --> 00:35:32,017
Speaker 1: like Indonesia, China. China does this a ton. They'll take

726
00:35:32,017 --> 00:35:35,377
Speaker 1: fish that's turning, it's like brown, and then they'll they'll

727
00:35:35,417 --> 00:35:38,697
Speaker 1: hit it with carbon monoxide. This is totally legal. They'll

728
00:35:38,777 --> 00:35:40,297
Speaker 1: hit it with carbon monoxide and then make it that

729
00:35:40,377 --> 00:35:43,497
Speaker 1: bright red watermelon color. So when you see tuna that's

730
00:35:43,537 --> 00:35:48,377
Speaker 1: that bright, bright, bright red watermelon color, it's actually trash.

731
00:35:48,417 --> 00:35:50,977
Speaker 1: They've taken bad fish and hit it with carbon monoxide.

732
00:35:51,137 --> 00:35:53,297
Speaker 1: So when you're looking for a good fresh tuna, you

733
00:35:53,377 --> 00:35:56,177
Speaker 1: almost want more of like a purple, deeper kind of

734
00:35:56,257 --> 00:35:58,937
Speaker 1: ruby hue, which is the natural color of like a

735
00:35:58,977 --> 00:36:01,217
Speaker 1: bluefin or a yellow fin tuna. So when you are

736
00:36:01,257 --> 00:36:03,737
Speaker 1: buying it frozen, if it says treated with carbon monoxide,

737
00:36:04,417 --> 00:36:08,057
Speaker 1: don't buy that, people I've heard say, and you know, look,

738
00:36:08,057 --> 00:36:09,897
Speaker 1: it's food. So some people get a little snobby about

739
00:36:09,897 --> 00:36:13,817
Speaker 1: it that telapia is a crap fish. Is that is

740
00:36:13,817 --> 00:36:15,697
Speaker 1: that unfair? Do you can you do good stuff with

741
00:36:15,737 --> 00:36:20,497
Speaker 1: Tilapia's tilapia getting a bad rap um there? Yes? And no.

742
00:36:20,737 --> 00:36:24,297
Speaker 1: So tilapia as a fish is just a species of

743
00:36:24,297 --> 00:36:29,177
Speaker 1: a freshwater right, So it's not the tilapia that's bad.

744
00:36:29,217 --> 00:36:31,017
Speaker 1: It's how you raise it, what you feed it, where

745
00:36:31,057 --> 00:36:34,777
Speaker 1: you the environment which it lives. So like Chinese tilapia nasty.

746
00:36:34,817 --> 00:36:37,217
Speaker 1: They're just these big muddy puddles and they'd probably treated

747
00:36:37,257 --> 00:36:40,337
Speaker 1: with antibiotics. But there's two types of tilapia tilapia from

748
00:36:40,337 --> 00:36:44,697
Speaker 1: Colombia the country and then um and it's called Regal

749
00:36:44,737 --> 00:36:47,977
Speaker 1: Springs tilapia and they've got the vap logo. And then

750
00:36:48,017 --> 00:36:50,737
Speaker 1: there's another one called rain for Us tilapia, which is

751
00:36:50,737 --> 00:36:53,737
Speaker 1: a real nice brand of tilapia. Just know where it's

752
00:36:53,737 --> 00:36:56,697
Speaker 1: coming from. They have to actually farm tilapia here in

753
00:36:56,697 --> 00:36:59,937
Speaker 1: the United States. That's a real, real, great product. We

754
00:37:00,097 --> 00:37:03,057
Speaker 1: grew telapia in conjunction with the local high school here.

755
00:37:03,097 --> 00:37:05,137
Speaker 1: We grew like five hundred species. It was one hundred

756
00:37:05,137 --> 00:37:08,617
Speaker 1: percent organic. We had an integrated multi trophic aquaculture system

757
00:37:08,617 --> 00:37:11,777
Speaker 1: where we were growing vegetables with students as well. Um

758
00:37:11,857 --> 00:37:14,337
Speaker 1: and silapia. Right, it was a great fish, but we

759
00:37:14,377 --> 00:37:16,497
Speaker 1: treated it and we gave it right. So I think

760
00:37:18,337 --> 00:37:20,217
Speaker 1: they've gotten this rap about what you said about how

761
00:37:20,257 --> 00:37:21,537
Speaker 1: you can just want to make a big vat and

762
00:37:21,577 --> 00:37:23,937
Speaker 1: throw these slope in there and the water's dirty, and

763
00:37:23,977 --> 00:37:25,617
Speaker 1: they do this in some other countries and then they

764
00:37:25,657 --> 00:37:27,297
Speaker 1: just freeze it and send it to the US. So

765
00:37:27,577 --> 00:37:29,697
Speaker 1: because I had heard that, people like, oh, you know tilapia,

766
00:37:29,777 --> 00:37:31,457
Speaker 1: you don't you don't want to eat you know, eat

767
00:37:31,497 --> 00:37:36,177
Speaker 1: that um. Anyway, I find the seafood discussion very very interesting.

768
00:37:36,257 --> 00:37:39,417
Speaker 1: Tips that you can give people, uh, tips you can

769
00:37:39,457 --> 00:37:43,977
Speaker 1: give people that for the everyday cook make a big difference.

770
00:37:44,097 --> 00:37:46,897
Speaker 1: I want to actually just you tell me what those are.

771
00:37:47,417 --> 00:37:54,897
Speaker 1: I need your help on something though. Uh no, no, no, no, no,

772
00:37:54,977 --> 00:37:56,577
Speaker 1: We're gonna get to tips. I want to get your mind,

773
00:37:56,657 --> 00:37:58,577
Speaker 1: your mind jogging on that because and we also, you know,

774
00:37:58,617 --> 00:38:00,257
Speaker 1: we gotta tease this a little bit, because people right now,

775
00:38:00,257 --> 00:38:02,177
Speaker 1: they've been listen like twenty thirty minutes. I want them

776
00:38:02,217 --> 00:38:03,937
Speaker 1: to be like, oh, I need the chef's tips. I

777
00:38:03,937 --> 00:38:06,537
Speaker 1: can't go. I can't balance on this podcast till I

778
00:38:06,537 --> 00:38:12,937
Speaker 1: get the chef's tips. Um letting meat rest. I love

779
00:38:12,977 --> 00:38:14,417
Speaker 1: cooking red meat. It's one of the only things that

780
00:38:14,457 --> 00:38:16,697
Speaker 1: I do with enough frequency that I'm pretty decent at it.

781
00:38:16,697 --> 00:38:19,457
Speaker 1: I'm a reverse sear guy. Everyone tries to get me

782
00:38:19,457 --> 00:38:22,537
Speaker 1: to be a souvied guy. I just don't have the patience,

783
00:38:22,537 --> 00:38:24,817
Speaker 1: and I feel like I'm doing a science experiment or whatever.

784
00:38:25,017 --> 00:38:26,897
Speaker 1: Reverse here makes a lot of sense to me, and

785
00:38:26,937 --> 00:38:30,217
Speaker 1: I nail it every time. Like medium rare, great crust.

786
00:38:30,257 --> 00:38:32,457
Speaker 1: I did a little thing so that that chef you

787
00:38:32,537 --> 00:38:33,777
Speaker 1: give me a pad on the head. You know, you

788
00:38:33,777 --> 00:38:36,417
Speaker 1: wouldn't tell me to pack my knives and go. But

789
00:38:36,537 --> 00:38:39,777
Speaker 1: I'm sitting there and right I'm sitting there, though, and

790
00:38:39,777 --> 00:38:43,257
Speaker 1: I'm looking at this perfectly seared piece of medium rare,

791
00:38:43,417 --> 00:38:45,857
Speaker 1: you know, pinkish in the middle, medium rare. Let's call

792
00:38:45,857 --> 00:38:48,457
Speaker 1: it a ribby, and then I'm being told to sit

793
00:38:48,537 --> 00:38:53,457
Speaker 1: there for ten minutes so that the juices doesn't it

794
00:38:53,537 --> 00:38:56,137
Speaker 1: get cold, Like this is my problem is aren't letting

795
00:38:56,177 --> 00:38:58,337
Speaker 1: my meat get cold? And then I'm serving cold meat?

796
00:38:58,697 --> 00:39:00,897
Speaker 1: Like how do I Because people say the juice is right,

797
00:39:00,937 --> 00:39:03,817
Speaker 1: you got to you gotta let the juices settle. Help

798
00:39:03,897 --> 00:39:07,417
Speaker 1: me through this. Yeah, And I don't know if you

799
00:39:07,457 --> 00:39:09,457
Speaker 1: saw my post the other day. So I took two

800
00:39:09,497 --> 00:39:12,177
Speaker 1: equally eyes rib eyes, cook them exactly the same way.

801
00:39:12,217 --> 00:39:14,217
Speaker 1: One of them might cut immediately and the other one

802
00:39:14,257 --> 00:39:16,617
Speaker 1: I actually let sit for fifteen minutes. And it was

803
00:39:16,737 --> 00:39:19,257
Speaker 1: roughly a twenty six percent moisture loss on the one

804
00:39:19,297 --> 00:39:22,257
Speaker 1: that I immediately cut versus the one that I allowed

805
00:39:22,257 --> 00:39:25,697
Speaker 1: to rest. However, to your point, you're correct the other one,

806
00:39:25,737 --> 00:39:29,177
Speaker 1: the latter piece was more like warm. I wouldn't say

807
00:39:29,217 --> 00:39:31,457
Speaker 1: room temperature, but it was warmer versus just that hot

808
00:39:31,737 --> 00:39:33,777
Speaker 1: right off the girls steak that people like what I

809
00:39:33,857 --> 00:39:36,617
Speaker 1: would suggest because just so you know, the the quick

810
00:39:36,737 --> 00:39:41,897
Speaker 1: kind of and dirty science behind that is the exterior

811
00:39:41,937 --> 00:39:44,617
Speaker 1: of your meat is really really really hot, and it's

812
00:39:44,657 --> 00:39:47,297
Speaker 1: and it's trying to, like the blood trying to escape

813
00:39:47,337 --> 00:39:50,017
Speaker 1: the meat because it's reaching the temperature of the oven.

814
00:39:50,297 --> 00:39:53,337
Speaker 1: So when you when you cut into it, the moisture

815
00:39:53,377 --> 00:39:55,777
Speaker 1: can't flow to the exterior of the meat because those

816
00:39:56,057 --> 00:39:58,937
Speaker 1: those protein strands are can dance, so it's coming back

817
00:39:58,977 --> 00:40:00,737
Speaker 1: to the center of the meat that running out on

818
00:40:00,777 --> 00:40:04,537
Speaker 1: the plate. What I would say, understanding that science is

819
00:40:04,577 --> 00:40:06,297
Speaker 1: if you are going to eat your steak right away,

820
00:40:06,577 --> 00:40:10,617
Speaker 1: cut the outside in right because then you're cre relieving

821
00:40:10,657 --> 00:40:13,857
Speaker 1: the pressure basically, so versus the juices running to the

822
00:40:13,857 --> 00:40:15,617
Speaker 1: center of the meat. That's a lot cooler and it

823
00:40:15,617 --> 00:40:17,577
Speaker 1: has a ton of mask. It's going to come out

824
00:40:17,617 --> 00:40:21,857
Speaker 1: really quickly. You cut the exterior, you're almost relieving the pressure,

825
00:40:22,377 --> 00:40:26,857
Speaker 1: which is going to decrease the likelihood of losing a

826
00:40:26,897 --> 00:40:29,857
Speaker 1: ton of juice onto your plate. Should you should the

827
00:40:29,857 --> 00:40:32,217
Speaker 1: outside of the steak in? Should you pepper your red

828
00:40:32,257 --> 00:40:35,697
Speaker 1: meat or do you worry about the pepper burning I

829
00:40:35,777 --> 00:40:40,657
Speaker 1: mean running before cooking it? Yeah, I don't ever cook

830
00:40:40,697 --> 00:40:42,937
Speaker 1: with black pepper. I always finished with black pepper. You'll

831
00:40:42,977 --> 00:40:46,137
Speaker 1: never find me cooking with pepper. There we go. That's

832
00:40:46,137 --> 00:40:47,617
Speaker 1: what I had a feeling because I know some people

833
00:40:47,617 --> 00:40:49,617
Speaker 1: they always say salt and pepper your meat first thing,

834
00:40:49,617 --> 00:40:51,577
Speaker 1: you know, I'm like, I don't know about peppering it actually,

835
00:40:51,617 --> 00:40:54,137
Speaker 1: and now the chef, the chef has confirmed what I

836
00:40:54,137 --> 00:40:57,257
Speaker 1: thought was the case. All right now, sir, We now

837
00:40:57,297 --> 00:41:00,777
Speaker 1: we give people the best of the best, just for

838
00:41:00,817 --> 00:41:02,937
Speaker 1: the every day because if people watching this or overwhelmingly

839
00:41:02,977 --> 00:41:04,377
Speaker 1: going to be ninety nine percent of them are just

840
00:41:04,417 --> 00:41:06,057
Speaker 1: you know, every day cooks, men and women who want

841
00:41:06,057 --> 00:41:08,057
Speaker 1: to make some decent food. What are some things you

842
00:41:08,097 --> 00:41:10,777
Speaker 1: tell people that are easy to apply in remember that

843
00:41:10,937 --> 00:41:15,737
Speaker 1: just make whatever they're making better. First and foremost, brighten

844
00:41:15,817 --> 00:41:17,977
Speaker 1: all your food with an acid, whether that's lemon juice,

845
00:41:18,017 --> 00:41:21,457
Speaker 1: whether that's you know, or any citrus juice, tomato product,

846
00:41:21,577 --> 00:41:24,217
Speaker 1: or a nice high quality of vinegar. Ninety percent of

847
00:41:24,297 --> 00:41:26,977
Speaker 1: the time when food tastes bland, it's because it's missing

848
00:41:27,017 --> 00:41:30,137
Speaker 1: that brightness that pop that acid, which typically cuts through

849
00:41:30,137 --> 00:41:32,617
Speaker 1: the richness of the food. Because if you think about it,

850
00:41:32,737 --> 00:41:34,897
Speaker 1: we taste food with our palates. Salty, sour, is sweet

851
00:41:34,897 --> 00:41:38,017
Speaker 1: and bitter, and we get the salt part easily. Foods

852
00:41:38,017 --> 00:41:41,497
Speaker 1: are naturally sweet. The bitterness also comes naturally from the food,

853
00:41:41,497 --> 00:41:44,457
Speaker 1: but can come from like peppers and mustards and fresh herbs.

854
00:41:44,737 --> 00:41:47,857
Speaker 1: But that sourness you've got to balance that out in

855
00:41:47,897 --> 00:41:51,777
Speaker 1: your palates. Number two, if a food, if food taste

856
00:41:51,817 --> 00:41:55,017
Speaker 1: bland or when you're creating a dish, texture, texture is key.

857
00:41:55,297 --> 00:41:58,297
Speaker 1: I mean, just even as we're doing having this conversation

858
00:41:58,377 --> 00:42:01,017
Speaker 1: right now, imagine eating a spoonful of mashed potatoes, right,

859
00:42:01,177 --> 00:42:03,457
Speaker 1: it gets kind of boring after a bite or two. Now,

860
00:42:03,497 --> 00:42:06,217
Speaker 1: imagine taking a handful of potato chips, crushing them up,

861
00:42:06,217 --> 00:42:08,577
Speaker 1: folding them in your mashed potatoes, and then eating that

862
00:42:08,617 --> 00:42:11,377
Speaker 1: same spoonful of mashed potatoes with those crunchy potato chips

863
00:42:11,377 --> 00:42:13,657
Speaker 1: in there. That's a lot more exciting, right. We love

864
00:42:13,697 --> 00:42:16,657
Speaker 1: that crunch when you bite into it, it simulates, you know,

865
00:42:16,817 --> 00:42:20,217
Speaker 1: all of your senses. So texture is key, and that's

866
00:42:20,337 --> 00:42:24,137
Speaker 1: incredibly important. So I mean, really, those are like two

867
00:42:24,177 --> 00:42:26,297
Speaker 1: tips right there that I think can take your food

868
00:42:26,337 --> 00:42:30,217
Speaker 1: from basic to extraordinary. So what's a just with the

869
00:42:30,337 --> 00:42:33,417
Speaker 1: adding an acid. What's something that somebody might cook that

870
00:42:34,057 --> 00:42:36,577
Speaker 1: just that acid edition, right? People know? Okay, lemon on

871
00:42:36,657 --> 00:42:39,857
Speaker 1: fresh fish, Like that's pretty straightforward, he said, lemon vinegar

872
00:42:39,897 --> 00:42:41,937
Speaker 1: or some kind of a citrus. What's something that you

873
00:42:42,017 --> 00:42:44,937
Speaker 1: might not necessarily think or you know, it's it's not

874
00:42:45,017 --> 00:42:48,577
Speaker 1: an automatic oh, I'm gonna I'm gonna add that acid

875
00:42:48,617 --> 00:42:50,497
Speaker 1: to it. And you're like, well, no, it'll actually make

876
00:42:50,497 --> 00:42:54,537
Speaker 1: a big difference eggs. Right, So we actually I did this.

877
00:42:54,617 --> 00:42:56,857
Speaker 1: I usually cast a couple a couple of weeks a

878
00:42:56,857 --> 00:42:58,537
Speaker 1: couple of weeks ago, and we did a member's only

879
00:42:58,577 --> 00:43:01,737
Speaker 1: segment afterwards. I made omelets for everybody and I showed them.

880
00:43:01,737 --> 00:43:03,817
Speaker 1: I finished the eggs at the very end as a

881
00:43:03,897 --> 00:43:06,977
Speaker 1: seasoning with a little a nice like sherry vinegar, because

882
00:43:07,177 --> 00:43:10,217
Speaker 1: it amplifies the flavor. Eggs are so rich and unctuous

883
00:43:10,297 --> 00:43:13,257
Speaker 1: almost with that naturally, Mommy, you want that acid to

884
00:43:13,337 --> 00:43:17,617
Speaker 1: kind of make that richness pop. So it's not overwhelmingly

885
00:43:17,777 --> 00:43:21,777
Speaker 1: heavy and it just completely opens up your palate. It's

886
00:43:21,777 --> 00:43:24,737
Speaker 1: a catalyst for flavor. In another so add a little

887
00:43:24,737 --> 00:43:28,577
Speaker 1: bit of fresh lemon juice to scrambled eggs or like

888
00:43:28,617 --> 00:43:32,537
Speaker 1: an omelet. Ye at the end, right, finish it with

889
00:43:32,617 --> 00:43:34,777
Speaker 1: the acid. You don't cook with the acid because then

890
00:43:34,777 --> 00:43:37,617
Speaker 1: it will just caramelize and get sweet. You finish with

891
00:43:37,737 --> 00:43:41,937
Speaker 1: the acid or right if you you know the end

892
00:43:42,097 --> 00:43:45,137
Speaker 1: or actually is the zest of citrus. So if you

893
00:43:45,177 --> 00:43:47,657
Speaker 1: get a microplane and you just zest a little bit

894
00:43:47,657 --> 00:43:51,177
Speaker 1: of lemon or lime, or even grape fruit. There's so

895
00:43:51,257 --> 00:43:54,017
Speaker 1: much oil in the exterior skin of citrus, and that's

896
00:43:54,057 --> 00:43:56,777
Speaker 1: also acidic, but that's also got some fat to it,

897
00:43:57,417 --> 00:44:00,577
Speaker 1: some oils in there. It will just take your food

898
00:44:00,577 --> 00:44:04,097
Speaker 1: to another level. So use the juice and use the zest,

899
00:44:04,377 --> 00:44:07,177
Speaker 1: and then always be equipped with a real high quality vinegar,

900
00:44:07,217 --> 00:44:10,857
Speaker 1: sherry vinegar, champagne vinegar, white pulsamic vinegar, or even just

901
00:44:10,897 --> 00:44:13,217
Speaker 1: a nice ball samming can be as good too. So

902
00:44:13,297 --> 00:44:16,337
Speaker 1: like the little drizzle of a champagne vinegar, I'm getting hungry.

903
00:44:16,337 --> 00:44:18,937
Speaker 1: You're talking about this, of course, on like my omelet

904
00:44:18,977 --> 00:44:20,817
Speaker 1: at the end, just just that simple, just like a

905
00:44:20,817 --> 00:44:23,977
Speaker 1: little dude, just drop it on there, yep, yep. And

906
00:44:24,137 --> 00:44:25,977
Speaker 1: and it's fun to play with food like this, right,

907
00:44:26,017 --> 00:44:27,937
Speaker 1: So next time you cook or grilled chicken, just take

908
00:44:28,017 --> 00:44:31,177
Speaker 1: one piece of chicken that's totally plain, right, and then

909
00:44:31,217 --> 00:44:33,457
Speaker 1: take another piece of chicken and just maybe brush a

910
00:44:33,497 --> 00:44:35,497
Speaker 1: little dijon mustard on there and try that, and then

911
00:44:35,537 --> 00:44:38,457
Speaker 1: another piece of chicken, brush some dijon mustard, throw some

912
00:44:38,497 --> 00:44:40,257
Speaker 1: potato chips on there, and then hit it with a

913
00:44:40,257 --> 00:44:42,937
Speaker 1: little bit of acid and then taste test all three

914
00:44:42,937 --> 00:44:46,417
Speaker 1: in sequence and you'll understand the principle of adding those

915
00:44:46,497 --> 00:44:49,457
Speaker 1: layers of flavor and texture, and you'll see from point

916
00:44:49,497 --> 00:44:53,217
Speaker 1: A to point C, if you will, how different it tastes.

917
00:44:53,897 --> 00:44:56,097
Speaker 1: And then apply that to other foods, other dishes, and

918
00:44:56,137 --> 00:44:59,857
Speaker 1: play with it yourself. These basic you know, think of

919
00:44:59,857 --> 00:45:01,897
Speaker 1: it as music, right, You kind of have a jazz standard,

920
00:45:01,897 --> 00:45:04,617
Speaker 1: a one, four or five, right, and then you improvise

921
00:45:04,817 --> 00:45:07,697
Speaker 1: over that, over these basic standards, and you add in

922
00:45:07,737 --> 00:45:10,017
Speaker 1: your own little personality, you know, kind of your stick,

923
00:45:10,097 --> 00:45:12,137
Speaker 1: kata or what have you. You do the same with

924
00:45:12,217 --> 00:45:16,057
Speaker 1: food utilizing these basic principles. Texture can be anything from

925
00:45:16,137 --> 00:45:20,977
Speaker 1: nuts to chips to fresh raw vegetables. Very cool, learned,

926
00:45:21,017 --> 00:45:23,657
Speaker 1: something learned, something very useful everybody today, As we always

927
00:45:23,697 --> 00:45:26,257
Speaker 1: do on the show, before we let you go, Chef

928
00:45:26,257 --> 00:45:29,097
Speaker 1: and you Gruel, you are working on a concept out

929
00:45:29,137 --> 00:45:30,777
Speaker 1: there right now. You said you have a new launch

930
00:45:31,057 --> 00:45:33,137
Speaker 1: for a restaurant. Just tell us a little a little

931
00:45:33,137 --> 00:45:35,097
Speaker 1: bit about what it is, so not only me, but

932
00:45:35,297 --> 00:45:37,417
Speaker 1: other people listening can show up and be like, I

933
00:45:37,497 --> 00:45:40,097
Speaker 1: stand with freedom, I stand with Chef Gruel and his

934
00:45:40,217 --> 00:45:44,737
Speaker 1: delicious lobster burrito. Hey, if somebody came in and said

935
00:45:44,777 --> 00:45:47,857
Speaker 1: that word for word, there you mean for free, so

936
00:45:48,337 --> 00:45:50,897
Speaker 1: and I'll stand behind that. So this is called Calico

937
00:45:50,937 --> 00:45:53,297
Speaker 1: Fish House. It's what I call a seafood chop house.

938
00:45:53,377 --> 00:45:55,337
Speaker 1: So it's the best in both meat and fish and

939
00:45:55,537 --> 00:45:57,257
Speaker 1: everything that we get, you know. And it's kind of

940
00:45:57,297 --> 00:45:59,297
Speaker 1: a cliche, but we're really trying to support out of

941
00:45:59,337 --> 00:46:03,617
Speaker 1: the local farmers, fishermen. Nothing processed, no seed oils, putting

942
00:46:03,657 --> 00:46:05,137
Speaker 1: my money when my mouth is. I mean, we talk

943
00:46:05,177 --> 00:46:08,497
Speaker 1: about all of these things, but the basic premise behind

944
00:46:08,577 --> 00:46:10,817
Speaker 1: this restaurant is get the government out of my kitchen.

945
00:46:10,937 --> 00:46:13,137
Speaker 1: The government is in all of our food products, the

946
00:46:13,257 --> 00:46:16,817
Speaker 1: mass manufacture them, your soybean oils, to your transpats, your

947
00:46:16,857 --> 00:46:19,217
Speaker 1: Omega six patty acids. And I want to flip the

948
00:46:19,217 --> 00:46:22,017
Speaker 1: food system upside down and present my version of the

949
00:46:22,097 --> 00:46:24,537
Speaker 1: real food pyramid right here with the best of the

950
00:46:24,577 --> 00:46:26,657
Speaker 1: best when it comes to proteins and fats and needs.

951
00:46:27,497 --> 00:46:29,737
Speaker 1: Chef appreciate you being with us, Chef and you Gruel

952
00:46:29,777 --> 00:46:31,737
Speaker 1: everybody follow them on Twitter if nothing else for the

953
00:46:31,777 --> 00:46:34,457
Speaker 1: food photos and for the food wisdom and other things.

954
00:46:34,617 --> 00:46:37,577
Speaker 1: Chef appreciate you being with us. Thanks so much, and Honor,

955
00:46:37,617 --> 00:46:38,777
Speaker 1: thank you so much for having me