1 00:00:07,800 --> 00:00:12,200 Speaker 1: Hi everyone, I'm Rachel So and you're listening to Climbing 2 00:00:12,240 --> 00:00:16,200 Speaker 1: in Heels for your weekly dose of glamour, inspiration and fun. 3 00:00:17,440 --> 00:00:22,920 Speaker 1: Emmy Award winning television personality chef, Restauranteur and nine times 4 00:00:23,200 --> 00:00:27,240 Speaker 1: New York Times best selling author Giada da Laurentis is 5 00:00:27,280 --> 00:00:30,560 Speaker 1: on the pod today. I have watched her career from 6 00:00:30,560 --> 00:00:34,680 Speaker 1: afar for so many years and absolutely love and have 7 00:00:35,240 --> 00:00:38,239 Speaker 1: so much respect for the career she has built in 8 00:00:38,280 --> 00:00:41,520 Speaker 1: this field. Her latest book, Super Italian, is all about 9 00:00:41,560 --> 00:00:45,120 Speaker 1: cooking with nutrient rich Italian superfoods to create the most 10 00:00:45,159 --> 00:00:50,159 Speaker 1: beautiful and healthy meals in true Italian style. She is 11 00:00:50,520 --> 00:00:53,440 Speaker 1: such a game changer in the industry and I cannot 12 00:00:53,440 --> 00:00:57,640 Speaker 1: wait for you to hear more about her unbelievably incredible story. 13 00:00:57,960 --> 00:01:02,680 Speaker 2: So let's jump right into it. I'm very excited to 14 00:01:02,760 --> 00:01:03,400 Speaker 2: talk to you. 15 00:01:03,760 --> 00:01:08,119 Speaker 1: I've obviously known your career and I've known of you forever, 16 00:01:08,560 --> 00:01:12,560 Speaker 1: and I'm just so excited. I'm so excited about what 17 00:01:12,600 --> 00:01:16,440 Speaker 1: you do a but be just excited about what you're 18 00:01:16,440 --> 00:01:18,480 Speaker 1: doing now, and so I want to kind of dig 19 00:01:18,520 --> 00:01:20,600 Speaker 1: into it because I think you're such a fan base, 20 00:01:20,680 --> 00:01:24,000 Speaker 1: and I didn't realize you were you're born and raised 21 00:01:24,000 --> 00:01:27,360 Speaker 1: in California, right, No, actually born in. 22 00:01:27,280 --> 00:01:29,920 Speaker 2: Rome, Italy and moved to that state. That track, see 23 00:01:29,920 --> 00:01:32,440 Speaker 2: that tracks to me. The born and raised in California 24 00:01:32,520 --> 00:01:35,240 Speaker 2: really threw me. I moved. I moved to New York first. 25 00:01:35,280 --> 00:01:38,200 Speaker 2: My family's in the movie business has been for a 26 00:01:38,319 --> 00:01:41,320 Speaker 2: very long time, and so my grandfather was a movie 27 00:01:41,400 --> 00:01:45,600 Speaker 2: producer in Italy and my grandmother was a movie an 28 00:01:45,640 --> 00:01:49,400 Speaker 2: actress and together they created like this empire in Europe 29 00:01:49,400 --> 00:01:52,160 Speaker 2: and in Italy. Then they moved over to the States 30 00:01:52,160 --> 00:01:55,360 Speaker 2: because that's what you know. Of course, that's the dream, 31 00:01:55,960 --> 00:01:58,480 Speaker 2: that's the dream and make an US. So they came, 32 00:01:58,640 --> 00:02:02,560 Speaker 2: and of course my mother being his eldest daughter, they 33 00:02:02,600 --> 00:02:05,440 Speaker 2: took all the kids and grandkids with them, because you 34 00:02:05,480 --> 00:02:10,840 Speaker 2: follow the PATRIARCHI yeah, So we moved to New York 35 00:02:10,880 --> 00:02:12,600 Speaker 2: first for a couple of years, and then we moved 36 00:02:12,600 --> 00:02:14,400 Speaker 2: to Los Angeles, and I did go to school in 37 00:02:14,400 --> 00:02:16,720 Speaker 2: Los Angeles, but I was seven when we immigrated into 38 00:02:16,720 --> 00:02:20,800 Speaker 2: this country. On it so a little bit American, but 39 00:02:20,960 --> 00:02:22,960 Speaker 2: like via via Italy. 40 00:02:23,320 --> 00:02:29,160 Speaker 1: But film, but film and entertainment. Okay, also just obviously 41 00:02:29,200 --> 00:02:33,280 Speaker 1: coming from the heritage that you do that food is 42 00:02:33,919 --> 00:02:36,480 Speaker 1: what nine percent of the altar. 43 00:02:38,280 --> 00:02:41,959 Speaker 2: My grandfather's family had a pasta factory before World War Two. 44 00:02:42,080 --> 00:02:44,520 Speaker 2: My grandfather, being one of eight kids, would go door 45 00:02:44,560 --> 00:02:47,560 Speaker 2: to door and sell his mom and dad's pasta, so 46 00:02:47,600 --> 00:02:50,240 Speaker 2: they would dry it on the roots. So there were 47 00:02:50,240 --> 00:02:54,480 Speaker 2: these apartment buildings outside of Naples in Tornent Siata, which 48 00:02:54,600 --> 00:02:57,440 Speaker 2: was like the perfect culmination of the way that the 49 00:02:57,480 --> 00:03:02,080 Speaker 2: ocean air Mediterranean hits the land, and they would leave 50 00:03:02,120 --> 00:03:03,639 Speaker 2: all the pasta up there and it would dry, and 51 00:03:03,639 --> 00:03:07,480 Speaker 2: they would sell dry pasta, and so my grandfather would 52 00:03:07,480 --> 00:03:09,880 Speaker 2: do that. He was an awesome salesman. And that's what 53 00:03:10,000 --> 00:03:12,919 Speaker 2: that that side of the family did for a long 54 00:03:12,960 --> 00:03:17,840 Speaker 2: time until then my grandfather went into the war and 55 00:03:18,000 --> 00:03:23,160 Speaker 2: he was stationed in Capri and he defended Caprick even 56 00:03:23,160 --> 00:03:27,280 Speaker 2: the romance of like being stationed in crapriy like, yeah, 57 00:03:27,400 --> 00:03:30,120 Speaker 2: they lost everything, as a lot of these things do, 58 00:03:30,160 --> 00:03:33,720 Speaker 2: because Naples was heavily bonded, of course, and then when 59 00:03:33,720 --> 00:03:36,880 Speaker 2: the war was over, he basically just trecked his way 60 00:03:36,920 --> 00:03:40,600 Speaker 2: to Rome. He really was so enamored. He really wanted 61 00:03:40,640 --> 00:03:42,960 Speaker 2: to be an actor, so he was enamored with going 62 00:03:43,000 --> 00:03:45,520 Speaker 2: to Rome to become an actor. But he found out 63 00:03:45,640 --> 00:03:48,480 Speaker 2: soon enough that he was too short and not handsome 64 00:03:48,560 --> 00:03:52,120 Speaker 2: enough to be in those days actors would him, you know. 65 00:03:52,520 --> 00:03:55,360 Speaker 2: So he ended up marrying my grandmother, who was Miss 66 00:03:55,480 --> 00:03:57,880 Speaker 2: Rome at the time, and together she would star in 67 00:03:57,880 --> 00:04:00,680 Speaker 2: as movies, he would produce them, and my grandfather made 68 00:04:00,680 --> 00:04:04,400 Speaker 2: over six hundred movies in sixty years. Was this Sophia 69 00:04:04,440 --> 00:04:08,480 Speaker 2: Laurent time, Yes, my grandmother and sophil Urn exactly the 70 00:04:08,520 --> 00:04:11,440 Speaker 2: same time my grandfather made movies with Fellini. My grandmother started, 71 00:04:11,720 --> 00:04:14,160 Speaker 2: that's what I was going to ask yah, all these 72 00:04:14,200 --> 00:04:17,560 Speaker 2: movies and maybe here and started making movies in America. 73 00:04:17,680 --> 00:04:21,000 Speaker 2: Conan the Barbarian like all of these famous movies. I mean, 74 00:04:21,279 --> 00:04:24,919 Speaker 2: he created Arnold Schwarzenegger pretty much. I mean, so he 75 00:04:25,000 --> 00:04:27,960 Speaker 2: created a whole legacy here in the States. And I 76 00:04:28,000 --> 00:04:31,200 Speaker 2: was seven. All moved right At the end of the day. 77 00:04:31,320 --> 00:04:34,280 Speaker 2: Food was sort of that was sort of what held 78 00:04:34,360 --> 00:04:37,680 Speaker 2: us together. My grandfather traveled a lot on movie sets. 79 00:04:37,760 --> 00:04:41,080 Speaker 2: All of my family worked on movie sets, and so, 80 00:04:41,800 --> 00:04:44,359 Speaker 2: you know, we lived in Los Angeles, but on Sundays 81 00:04:44,440 --> 00:04:47,839 Speaker 2: was our family gathering and my grandfather would make pizza 82 00:04:47,920 --> 00:04:51,080 Speaker 2: and pasta. From when you learned from a kid and 83 00:04:51,120 --> 00:04:55,520 Speaker 2: when I was a Lenin. He opened these gourmet shops 84 00:04:55,600 --> 00:04:58,800 Speaker 2: much like in Italy is called d dal Show, one 85 00:04:58,839 --> 00:05:01,440 Speaker 2: in Trump Tower, New York, and one here in Beverly 86 00:05:01,520 --> 00:05:06,040 Speaker 2: Hills and the Flats, and I would go there as 87 00:05:06,080 --> 00:05:09,640 Speaker 2: a kid and just be enamored because it was something 88 00:05:09,680 --> 00:05:13,320 Speaker 2: that you know, we hadn't Americans hadn't seen before, these stalls, 89 00:05:13,839 --> 00:05:17,640 Speaker 2: pasta stalls and pizza stalls and all sorts of ingredients 90 00:05:17,640 --> 00:05:19,520 Speaker 2: imported from Italy. Now you have to remember, this is 91 00:05:19,560 --> 00:05:23,240 Speaker 2: like the late seventies, early eighties, so it's not did 92 00:05:23,360 --> 00:05:26,600 Speaker 2: not exist. It exists, especially not in Los Angeles where 93 00:05:26,600 --> 00:05:28,479 Speaker 2: I live. In New York. It kind of did, you 94 00:05:28,520 --> 00:05:32,000 Speaker 2: know a little bit more, but not Angelina's. So I 95 00:05:32,160 --> 00:05:35,400 Speaker 2: was always just fascinated. And he didn't just open these stores. 96 00:05:35,440 --> 00:05:37,599 Speaker 2: He also brought all his buddies in that he grew 97 00:05:37,680 --> 00:05:40,960 Speaker 2: up with, the pizza yarros, the pasta makers like these 98 00:05:40,960 --> 00:05:43,840 Speaker 2: were all guys from Naples that he imported into lost 99 00:05:43,880 --> 00:05:48,560 Speaker 2: angeous scatter, all this Italian talking. I was just I 100 00:05:48,600 --> 00:05:51,000 Speaker 2: think what I loved was not only the the aromas 101 00:05:51,000 --> 00:05:53,120 Speaker 2: in the place, but watching people come in and just 102 00:05:53,440 --> 00:05:56,640 Speaker 2: they're jaws dropping and just being like, oh my, what 103 00:05:56,920 --> 00:06:00,359 Speaker 2: is this place, and I loved it. And you know, 104 00:06:00,480 --> 00:06:03,320 Speaker 2: he kind of merged food in Hollywood together. You know, 105 00:06:04,120 --> 00:06:06,320 Speaker 2: he would do all his movie preiers in his restaurant, 106 00:06:06,400 --> 00:06:08,880 Speaker 2: you know, in this space. It was just a magical time. 107 00:06:08,920 --> 00:06:12,799 Speaker 2: But anyhow, for me, that was when I first realized, 108 00:06:13,400 --> 00:06:16,000 Speaker 2: how do I do that? How do I meet people 109 00:06:16,440 --> 00:06:21,240 Speaker 2: right have that expression or that sense of awe when 110 00:06:21,240 --> 00:06:25,640 Speaker 2: they want space? And so, you know, I grew up here. 111 00:06:25,680 --> 00:06:28,520 Speaker 2: I went to school at UCLA, and then I left 112 00:06:28,560 --> 00:06:30,560 Speaker 2: and went to Paris and went to cooking school for 113 00:06:30,560 --> 00:06:32,680 Speaker 2: a couple of years, and then I moved back. I 114 00:06:32,720 --> 00:06:34,880 Speaker 2: went to the cooking school, I went to the Court 115 00:06:34,880 --> 00:06:37,000 Speaker 2: on Blue and in Paris. Yeah, I mean, that's like the dream. 116 00:06:37,080 --> 00:06:39,120 Speaker 1: It's like in fashion, It's like I went to Central 117 00:06:39,120 --> 00:06:41,880 Speaker 1: Saint Martin's in London. It's like, that's that where you went. 118 00:06:41,960 --> 00:06:42,760 Speaker 1: It's like the dream. 119 00:06:43,120 --> 00:06:44,440 Speaker 2: That's right, I'm. 120 00:06:44,279 --> 00:06:46,839 Speaker 3: Going to be a Michelin Chap, right, That's what I 121 00:06:46,920 --> 00:06:50,360 Speaker 3: thought I wanted to do, And honestly there was and 122 00:06:50,400 --> 00:06:55,000 Speaker 3: your family supported that obviously, because they didn't they did it. 123 00:06:56,000 --> 00:07:00,920 Speaker 2: They didn't listen. My family, God loved them. My Grandpa's 124 00:07:00,960 --> 00:07:02,240 Speaker 2: like just get married and a bunch of kids. What 125 00:07:02,279 --> 00:07:04,839 Speaker 2: the hell are you doing? Like, why this man is 126 00:07:04,880 --> 00:07:08,360 Speaker 2: a man's work. You're not You're too small, you're too skinny, 127 00:07:08,400 --> 00:07:11,240 Speaker 2: you're too little. Nobody wants to in the kitchen. You're 128 00:07:11,280 --> 00:07:12,840 Speaker 2: a distraction. What are you. 129 00:07:12,800 --> 00:07:13,480 Speaker 4: Doing with pood? 130 00:07:14,560 --> 00:07:19,120 Speaker 2: And there was no nobody really, there was no plan 131 00:07:19,200 --> 00:07:21,840 Speaker 2: for me. I'm a woman, like not mental. 132 00:07:22,000 --> 00:07:28,040 Speaker 1: And you come from a complete food and entertainment family and. 133 00:07:27,960 --> 00:07:30,520 Speaker 2: This is just twenty five years ago. And tell me 134 00:07:30,560 --> 00:07:33,080 Speaker 2: how many women were even in the food business at 135 00:07:33,080 --> 00:07:37,640 Speaker 2: that point. I mean not, I meanan, it doesn't so 136 00:07:37,680 --> 00:07:41,000 Speaker 2: I wasn't crazy for him to Martha Martha, that's it. 137 00:07:41,040 --> 00:07:43,720 Speaker 2: But remember the ship Martha got sorry, I sure do 138 00:07:44,440 --> 00:07:48,360 Speaker 2: you can say anything? Yeah you remember that's Oh you 139 00:07:48,440 --> 00:07:50,040 Speaker 2: go to the top. Oh yeah, We'll just pull you 140 00:07:50,160 --> 00:07:51,840 Speaker 2: right back down where you belong, lady. 141 00:07:52,040 --> 00:07:54,760 Speaker 1: And story of my life throughout my whole adult life, 142 00:07:54,840 --> 00:07:56,960 Speaker 1: so my whole my whole life, but my whole career 143 00:07:57,040 --> 00:07:57,360 Speaker 1: for sure. 144 00:07:57,800 --> 00:07:59,920 Speaker 2: And maybe somebody and really there was probably a man 145 00:08:00,000 --> 00:08:02,480 Speaker 2: that helped you get there, because you wouldn't possibly have 146 00:08:02,640 --> 00:08:05,640 Speaker 2: the talent to do that on your own, right, And 147 00:08:05,720 --> 00:08:10,640 Speaker 2: so I think then my grandfather was just all of 148 00:08:10,680 --> 00:08:13,120 Speaker 2: them were just like she's lost her mind. But let 149 00:08:13,320 --> 00:08:15,240 Speaker 2: just let her do her thing. It'll last a couple 150 00:08:15,280 --> 00:08:17,240 Speaker 2: of years and then she'll be done and she'll get 151 00:08:17,240 --> 00:08:20,400 Speaker 2: married and that'll all be done. And that did not 152 00:08:20,520 --> 00:08:22,720 Speaker 2: happen then. So you can ask you a question. When 153 00:08:22,760 --> 00:08:23,920 Speaker 2: you went to. 154 00:08:25,640 --> 00:08:29,480 Speaker 1: The cooking school at the Cordon Bleue, were you like 155 00:08:29,640 --> 00:08:30,200 Speaker 1: one woman? 156 00:08:30,560 --> 00:08:32,840 Speaker 2: Was it like was it like Julia Childs or she 157 00:08:32,960 --> 00:08:36,360 Speaker 2: was like the only female. There were other women, But 158 00:08:36,480 --> 00:08:41,160 Speaker 2: there were a lot of Asian women because it part 159 00:08:41,160 --> 00:08:45,560 Speaker 2: of their dowry when they get married. Korean Japanese livercook. Yes, 160 00:08:45,880 --> 00:08:48,680 Speaker 2: it's part of the culture. So they send these young 161 00:08:48,720 --> 00:08:51,720 Speaker 2: girls to all of these different specialty schools so that 162 00:08:51,800 --> 00:08:55,120 Speaker 2: they have all of these talents because they're more desirable. 163 00:08:56,400 --> 00:08:57,560 Speaker 2: So I went to school with a lot of those 164 00:08:57,640 --> 00:09:03,080 Speaker 2: kind of women, right, or older women who had a 165 00:09:03,080 --> 00:09:05,440 Speaker 2: new career path. There were begin there were a couple 166 00:09:05,520 --> 00:09:07,840 Speaker 2: of older American women who had worked on yachts, and 167 00:09:08,360 --> 00:09:11,280 Speaker 2: they were much older. They probably in their fifties at 168 00:09:11,280 --> 00:09:13,680 Speaker 2: that point. I was in my twenties so or yeah, 169 00:09:13,720 --> 00:09:16,240 Speaker 2: early twenties, So I think that's pretty much it. Otherwise 170 00:09:16,240 --> 00:09:18,760 Speaker 2: it was all men. It was not twenty something women. 171 00:09:18,840 --> 00:09:23,280 Speaker 2: With a dream. Wow. Okay, so then what happens? So 172 00:09:23,400 --> 00:09:26,920 Speaker 2: you graduate and what happens I come back here. I 173 00:09:26,960 --> 00:09:30,000 Speaker 2: had the time becoming my husband and now my ex 174 00:09:30,040 --> 00:09:32,600 Speaker 2: husband okay, and I came back here and I worked 175 00:09:32,600 --> 00:09:33,640 Speaker 2: for Wolfgang. 176 00:09:33,200 --> 00:09:36,840 Speaker 1: Puck okay, Spago by the way, great, great first job 177 00:09:36,960 --> 00:09:37,400 Speaker 1: by the way. 178 00:09:37,840 --> 00:09:40,120 Speaker 2: Yeah, well I worked. I worked at also at the 179 00:09:40,160 --> 00:09:42,640 Speaker 2: Ritz Carlton in Mere del Rey for a French chef 180 00:09:42,679 --> 00:09:44,040 Speaker 2: for a litt while because I wanted to be able 181 00:09:44,080 --> 00:09:48,040 Speaker 2: to continue to speak French and hold myself and so 182 00:09:48,240 --> 00:09:50,200 Speaker 2: and then I went to Wolfgang and I spent some 183 00:09:50,280 --> 00:09:53,600 Speaker 2: time working for his patry chef shrery Yard there. But 184 00:09:53,800 --> 00:09:58,559 Speaker 2: like you know, my parents were like, listen, you're barely 185 00:09:59,040 --> 00:10:02,280 Speaker 2: making any money, right, ho heard of supporting you? I mean, 186 00:10:02,320 --> 00:10:05,000 Speaker 2: I'm making five bucks an hour and I'm working, Like yeah, 187 00:10:05,040 --> 00:10:08,359 Speaker 2: they're and it's you know, first round. Kitchens are not collamorous. 188 00:10:08,400 --> 00:10:15,079 Speaker 2: They're hellholes. They's harnered, even the nicest ones. Yes, and 189 00:10:15,160 --> 00:10:20,199 Speaker 2: you get a lot of you know, it's just yep. Anyhow. Yeah, 190 00:10:20,280 --> 00:10:21,920 Speaker 2: So I did that for a while and then I 191 00:10:21,960 --> 00:10:25,360 Speaker 2: started becoming a private chef. So I started cooking privately 192 00:10:25,400 --> 00:10:27,640 Speaker 2: for people like Ron Howard and his family because they 193 00:10:27,679 --> 00:10:29,760 Speaker 2: spent a lot of time here shooting show shooting movies. 194 00:10:29,800 --> 00:10:31,439 Speaker 2: So I would cook for their family. And then I'd 195 00:10:31,440 --> 00:10:34,439 Speaker 2: had other few ways. I started a catering business for myself. 196 00:10:34,440 --> 00:10:36,080 Speaker 2: I thought, okay, I'm going to make more money that way. 197 00:10:37,280 --> 00:10:40,680 Speaker 2: And as I grew that, I got a I got 198 00:10:40,679 --> 00:10:42,959 Speaker 2: a call I did. I started doing on the side 199 00:10:42,960 --> 00:10:46,560 Speaker 2: some food styling for some friends, and nine to eleven happened. 200 00:10:47,920 --> 00:10:52,520 Speaker 2: And after nine to eleven, the food industry switched. And 201 00:10:53,559 --> 00:10:55,840 Speaker 2: you know, especially in New York, people weren't going out 202 00:10:55,880 --> 00:10:58,760 Speaker 2: to eat anymore. Well I remember I lived there. They 203 00:10:58,800 --> 00:11:01,680 Speaker 2: wanted to gotten at home and learned how to cook. 204 00:11:01,760 --> 00:11:03,400 Speaker 2: It was the first time you see a shift in 205 00:11:03,400 --> 00:11:07,120 Speaker 2: the American culture. Were really interested in cooking at home 206 00:11:07,679 --> 00:11:10,000 Speaker 2: and interested in learning how to do that. And so 207 00:11:10,080 --> 00:11:13,640 Speaker 2: Food Network started to grow based on that. So I 208 00:11:13,640 --> 00:11:16,880 Speaker 2: got a call from a you know, one of the 209 00:11:16,920 --> 00:11:19,200 Speaker 2: heads of Food Now were just saying that we saw 210 00:11:19,600 --> 00:11:22,920 Speaker 2: so backing up, I was doing some food styling for 211 00:11:23,000 --> 00:11:26,280 Speaker 2: some friends who lived in LA and for different magazines. 212 00:11:26,679 --> 00:11:29,800 Speaker 2: I had met a lady who did the creative She 213 00:11:29,880 --> 00:11:32,480 Speaker 2: was the creative director of Food and Wine magazine who 214 00:11:33,040 --> 00:11:36,200 Speaker 2: to be and her in this special Chef's issue. My 215 00:11:36,320 --> 00:11:39,080 Speaker 2: granther was getting a Lifetime Achievement award at the Oscars 216 00:11:39,080 --> 00:11:41,480 Speaker 2: that year. So I got right family together. I cooked 217 00:11:41,520 --> 00:11:44,600 Speaker 2: a meal, I rate the recipes, I did all that stuff, 218 00:11:44,679 --> 00:11:47,360 Speaker 2: all stuff that I had, recipes that I'd had from 219 00:11:47,400 --> 00:11:49,600 Speaker 2: my clients because I write menus and cook for them, 220 00:11:49,600 --> 00:11:53,280 Speaker 2: and yeah, did all that. And he saw it in 221 00:11:53,280 --> 00:11:56,000 Speaker 2: Food and Wine and he was like, can you put 222 00:11:56,000 --> 00:11:57,640 Speaker 2: yourself on tape? I want to see if you have 223 00:11:58,000 --> 00:12:02,320 Speaker 2: any personality at all, because a lot photos you know 224 00:12:02,400 --> 00:12:05,839 Speaker 2: as well who gregs to talk of course, then you 225 00:12:06,640 --> 00:12:09,280 Speaker 2: So I did a little demo tape. My brother, who 226 00:12:09,520 --> 00:12:11,760 Speaker 2: has now passed away, shot it for me, and at 227 00:12:11,800 --> 00:12:14,960 Speaker 2: the time he was a cameraman and he it for me, 228 00:12:15,240 --> 00:12:18,680 Speaker 2: and I just did like a three minute reel making 229 00:12:18,960 --> 00:12:23,439 Speaker 2: paste lebichamel, and then they just said, okay, let's let's 230 00:12:23,480 --> 00:12:26,560 Speaker 2: start this. Let's try to do this little Italian show 231 00:12:26,600 --> 00:12:30,000 Speaker 2: for you, and we called it Everyday Italian. I remember it. 232 00:12:30,880 --> 00:12:32,719 Speaker 2: I was. I was a food network junkie. 233 00:12:32,920 --> 00:12:35,560 Speaker 1: Oh really, Oh it was like I used to have 234 00:12:35,679 --> 00:12:38,600 Speaker 1: it on and sometimes mostly just not even watch. It 235 00:12:38,640 --> 00:12:41,720 Speaker 1: was like calming for me in the background when I 236 00:12:41,760 --> 00:12:44,360 Speaker 1: lived in New York and then probably when I moved 237 00:12:44,400 --> 00:12:46,800 Speaker 1: out here, but that my life was so busy, I 238 00:12:46,920 --> 00:12:48,520 Speaker 1: just you know, but it was always on. 239 00:12:49,000 --> 00:12:51,240 Speaker 2: I always had it on. It was calming for me, 240 00:12:51,920 --> 00:12:54,840 Speaker 2: that's all. Well. Yeah, so, I mean I started that, 241 00:12:55,000 --> 00:12:58,040 Speaker 2: and you know, it was a departure for them because 242 00:12:58,040 --> 00:12:59,439 Speaker 2: a lot of their shows were shot in New York 243 00:12:59,440 --> 00:13:02,720 Speaker 2: and I was like a need to be in LA 244 00:13:02,880 --> 00:13:06,559 Speaker 2: with my family, like I can't be And we shot 245 00:13:06,600 --> 00:13:09,160 Speaker 2: it in La in a house, which was totally different 246 00:13:09,200 --> 00:13:13,200 Speaker 2: than what they usually do, which is mostly studio mostly 247 00:13:13,200 --> 00:13:16,640 Speaker 2: people like Emerald. Yeah, yet, why are you batally? Like 248 00:13:16,679 --> 00:13:17,840 Speaker 2: those are the chefs? 249 00:13:17,920 --> 00:13:18,040 Speaker 3: Right? 250 00:13:18,080 --> 00:13:20,720 Speaker 2: They had to remember well right and wore their little 251 00:13:20,720 --> 00:13:23,760 Speaker 2: outfits and their chef yet is Clotwan and the whole 252 00:13:23,840 --> 00:13:26,040 Speaker 2: b Yes? And I was the opposite. I was more 253 00:13:26,080 --> 00:13:29,800 Speaker 2: like Martha and like a sure casual and much like 254 00:13:29,920 --> 00:13:31,640 Speaker 2: Rachel Ray and in the Garden. We all started at 255 00:13:31,640 --> 00:13:34,000 Speaker 2: the same time, and it just we had an audience 256 00:13:34,040 --> 00:13:37,920 Speaker 2: that was mostly women wanting to really learn how to 257 00:13:37,920 --> 00:13:40,640 Speaker 2: cook at home, and it just kind of exploded. Rachel 258 00:13:40,640 --> 00:13:43,480 Speaker 2: I didn't ever plan it. I just thought I'm like 259 00:13:43,559 --> 00:13:46,000 Speaker 2: catering on the side, because this doesn't pay hit. Sure, 260 00:13:46,040 --> 00:13:48,920 Speaker 2: of course, my family was like, you're nuts. What is 261 00:13:48,960 --> 00:13:53,280 Speaker 2: fucking cable anyway? Are we talking about watch that? Nobody 262 00:13:53,280 --> 00:13:58,120 Speaker 2: watches that. That is raide our name, that's and I thought, well, 263 00:13:58,240 --> 00:14:00,360 Speaker 2: let me just try it. Let's just try. You guys 264 00:14:00,360 --> 00:14:02,440 Speaker 2: don't have any I have no plan for myself. There's 265 00:14:02,480 --> 00:14:05,760 Speaker 2: no a ish for me. You guys have here. Yeah, 266 00:14:05,760 --> 00:14:08,080 Speaker 2: so let me just I'm on my own here, so 267 00:14:08,920 --> 00:14:12,760 Speaker 2: I'll just try it. And that's it. So the first 268 00:14:12,800 --> 00:14:15,559 Speaker 2: season was rough. Yeah, I was very shy. I was 269 00:14:15,600 --> 00:14:18,439 Speaker 2: always a very shy person. So then you know, we 270 00:14:18,520 --> 00:14:20,480 Speaker 2: try to season two and it just grew and grew, 271 00:14:20,520 --> 00:14:23,280 Speaker 2: and then honestly, I've been on a treadmill ever since. Books, 272 00:14:23,360 --> 00:14:25,320 Speaker 2: restaurants like it all just kind of came and I 273 00:14:25,360 --> 00:14:28,560 Speaker 2: just thought, I've never planned any of it. And the 274 00:14:28,600 --> 00:14:31,120 Speaker 2: opposite of Martha, who planned everything, I just kind of 275 00:14:31,160 --> 00:14:33,440 Speaker 2: went on a roller coaster and I just kind of 276 00:14:34,080 --> 00:14:36,520 Speaker 2: figured it out as I went along. And I mean, 277 00:14:37,640 --> 00:14:39,960 Speaker 2: and you know what, I'm familiar. That's hard work. But 278 00:14:40,000 --> 00:14:43,040 Speaker 2: it's also like sometimes I do believe that the stars 279 00:14:43,080 --> 00:14:44,640 Speaker 2: you're in the right place at the right time. I mean, 280 00:14:44,680 --> 00:14:47,200 Speaker 2: there's a lot of talented people out there, but don't 281 00:14:47,200 --> 00:14:51,200 Speaker 2: always resonate on camera, or don't engage people enough, or 282 00:14:51,240 --> 00:14:53,320 Speaker 2: I don't know what it is. I would agree with that, 283 00:14:53,520 --> 00:14:54,800 Speaker 2: I would, I would say. 284 00:14:54,560 --> 00:14:56,440 Speaker 1: And I don't say this very often, but it's funny 285 00:14:56,440 --> 00:14:58,680 Speaker 1: because as they listen to you, you sound like me 286 00:14:58,800 --> 00:15:01,040 Speaker 1: when I'm in an interview, which is like, I'll just 287 00:15:01,080 --> 00:15:04,000 Speaker 1: be like, I didn't plan anything, and I learned it 288 00:15:04,040 --> 00:15:06,880 Speaker 1: as I went. I just wanted to be the best 289 00:15:06,960 --> 00:15:09,640 Speaker 1: to what I was doing, and I took the different 290 00:15:09,960 --> 00:15:11,680 Speaker 1: you know, the different roads. 291 00:15:11,280 --> 00:15:14,680 Speaker 2: That seemed right in the moment, right, and. 292 00:15:16,120 --> 00:15:19,960 Speaker 1: You know, ultimately, I think for you, I gues in 293 00:15:20,000 --> 00:15:23,520 Speaker 1: some ways the stars align, but the stars don't align 294 00:15:24,760 --> 00:15:29,000 Speaker 1: if they're not right, if that makes sense, like they 295 00:15:29,040 --> 00:15:34,800 Speaker 1: aligned because it's working right. There's no accident in my opinion, 296 00:15:35,000 --> 00:15:37,760 Speaker 1: because you can get there. And like you said, you 297 00:15:37,880 --> 00:15:41,120 Speaker 1: did a first season, it was rough. In this day 298 00:15:41,160 --> 00:15:43,160 Speaker 1: and age, they probably would have canceled you after three 299 00:15:43,200 --> 00:15:48,200 Speaker 1: apps A right, it was a different time. And I 300 00:15:48,280 --> 00:15:50,880 Speaker 1: think you know, and I always say, and I'm curious 301 00:15:50,920 --> 00:15:52,280 Speaker 1: if you agree, So. 302 00:15:52,240 --> 00:15:54,280 Speaker 4: You as a pro reach you were the first people 303 00:15:54,280 --> 00:15:56,800 Speaker 4: didn't even know that was and what a stylist was 304 00:15:56,840 --> 00:15:58,000 Speaker 4: and all this stuff, and I'm like, yeah, but you 305 00:15:58,040 --> 00:16:01,440 Speaker 4: don't stand being the first is hands down the hardest 306 00:16:01,520 --> 00:16:05,120 Speaker 4: because there is no book and there's nothing to compare 307 00:16:05,160 --> 00:16:07,800 Speaker 4: yourself to and there's nothing, which which in many ways 308 00:16:07,840 --> 00:16:11,280 Speaker 4: I think is healthy, because you're not looking at the others. 309 00:16:11,400 --> 00:16:15,600 Speaker 2: Right, there's no roadmap. Theres no roadmap, and you're like, like, 310 00:16:15,680 --> 00:16:20,760 Speaker 2: bring the white direction, no idea, you're blind, correct, you're blind. 311 00:16:20,840 --> 00:16:21,480 Speaker 2: It's really long. 312 00:16:22,520 --> 00:16:25,120 Speaker 1: And that's why I say to you, like, I don't 313 00:16:25,120 --> 00:16:27,160 Speaker 1: think it was luck because I think there was a 314 00:16:27,240 --> 00:16:30,920 Speaker 1: blindness to it, and I think with that blindness came 315 00:16:31,080 --> 00:16:33,320 Speaker 1: the which is a little bit how I went into it, 316 00:16:33,360 --> 00:16:35,400 Speaker 1: like what do I have to lose? 317 00:16:35,720 --> 00:16:35,920 Speaker 2: Right? 318 00:16:36,600 --> 00:16:39,360 Speaker 1: And I think for you it was sort of like 319 00:16:39,400 --> 00:16:42,320 Speaker 1: you didn't have someone you were following, right, and you 320 00:16:42,320 --> 00:16:44,800 Speaker 1: you clearly were driven by the passion for what you 321 00:16:44,840 --> 00:16:49,960 Speaker 1: were doing. And because there were so few women, you know, 322 00:16:50,160 --> 00:16:53,840 Speaker 1: I think I think that presents its own issues because 323 00:16:53,880 --> 00:16:57,680 Speaker 1: I think today we know there's multiple seats for women 324 00:16:58,080 --> 00:17:01,760 Speaker 1: at any table, mostly even over the last five years, 325 00:17:01,960 --> 00:17:04,040 Speaker 1: there's I would argue to say, there's ten x more 326 00:17:04,119 --> 00:17:07,760 Speaker 1: spots for women in any field, right, agree, And even 327 00:17:07,920 --> 00:17:14,080 Speaker 1: so much that men in some industries are trying to 328 00:17:14,119 --> 00:17:16,520 Speaker 1: bring in women so that they can check a box 329 00:17:17,040 --> 00:17:18,240 Speaker 1: right now. 330 00:17:18,680 --> 00:17:20,720 Speaker 2: Doesn't mean you don't have to hold your own, but 331 00:17:20,760 --> 00:17:22,639 Speaker 2: it just means there are more spaces. 332 00:17:22,680 --> 00:17:26,679 Speaker 1: So I think, I think in what you were doing, 333 00:17:26,840 --> 00:17:31,679 Speaker 1: it's very intimidating, especially knowing that your very powerful Italian 334 00:17:31,720 --> 00:17:35,520 Speaker 1: family was not really supporting what you were doing. 335 00:17:35,800 --> 00:17:40,359 Speaker 5: Right, My guess is my question is I'm curious, like 336 00:17:40,960 --> 00:17:47,240 Speaker 5: at what point was there this inflection of I probably 337 00:17:47,240 --> 00:17:49,480 Speaker 5: should stop doing this and choose something else, or was 338 00:17:49,520 --> 00:17:49,879 Speaker 5: there not? 339 00:17:50,080 --> 00:17:52,080 Speaker 2: Because once you started the show. 340 00:17:52,160 --> 00:17:54,760 Speaker 6: It just kind of all went from there all the time, 341 00:17:55,520 --> 00:18:00,480 Speaker 6: all the time, all the time, and still right, yes, yeah, 342 00:18:00,520 --> 00:18:02,040 Speaker 6: all the time all the time. 343 00:18:02,440 --> 00:18:07,320 Speaker 2: I'm always wondering if I'm I think too that because 344 00:18:07,920 --> 00:18:11,639 Speaker 2: the journey is sort of blind, y'all know, Like should 345 00:18:11,640 --> 00:18:13,760 Speaker 2: I take a right now? For sure I go left? 346 00:18:14,800 --> 00:18:18,040 Speaker 2: Is it time to reinvent myself? Or is do I 347 00:18:18,119 --> 00:18:20,840 Speaker 2: just stay on the same journey to you on? Like, 348 00:18:22,119 --> 00:18:24,520 Speaker 2: I don't know? And I think you know. For me, 349 00:18:26,040 --> 00:18:29,760 Speaker 2: when I did Food Network, I started when I wasn't 350 00:18:29,800 --> 00:18:32,120 Speaker 2: married and I didn't have a child. Then I got 351 00:18:32,160 --> 00:18:34,359 Speaker 2: married right on my show and then I got Then 352 00:18:34,400 --> 00:18:37,600 Speaker 2: I had a child. Watched me be pregnant on the show. 353 00:18:37,640 --> 00:18:39,760 Speaker 2: They watched me have my daughter, they watched my daughter 354 00:18:39,800 --> 00:18:41,399 Speaker 2: grow up. And so then I got divorced. And then 355 00:18:41,440 --> 00:18:44,000 Speaker 2: I was like, should I just quit all together? Because 356 00:18:44,040 --> 00:18:47,240 Speaker 2: my career and I just created a family on this 357 00:18:47,359 --> 00:18:49,800 Speaker 2: show that now doesn't even freaking exist, and I have 358 00:18:49,840 --> 00:18:51,920 Speaker 2: to be honest about the fact that it doesn't exist. 359 00:18:52,800 --> 00:18:57,399 Speaker 2: Like all of these moments in my life, I just 360 00:18:57,640 --> 00:19:00,200 Speaker 2: don't want to do this anymore. I don't want don't 361 00:19:00,240 --> 00:19:02,560 Speaker 2: want to be seen anymore. I don't I just want 362 00:19:02,600 --> 00:19:04,840 Speaker 2: to you want to disappear for a There's a lot 363 00:19:04,880 --> 00:19:07,360 Speaker 2: of insecurity. I think it's an It does a lot 364 00:19:07,400 --> 00:19:09,240 Speaker 2: of name and you never know if you're making the 365 00:19:09,280 --> 00:19:11,640 Speaker 2: right choice, and yes, and. 366 00:19:11,600 --> 00:19:15,320 Speaker 1: Also your identity as a mother, like those decisions become 367 00:19:15,440 --> 00:19:17,120 Speaker 1: very different when you have your child. 368 00:19:17,160 --> 00:19:18,159 Speaker 2: Because I also had. 369 00:19:18,000 --> 00:19:21,240 Speaker 1: In mind during my filming and I you know, you 370 00:19:21,359 --> 00:19:22,960 Speaker 1: start to be like, who am I? Can I still 371 00:19:23,000 --> 00:19:25,680 Speaker 1: be that person? I'm you know, I'm projecting out there, 372 00:19:26,119 --> 00:19:27,919 Speaker 1: and part of you just wants to go Can I 373 00:19:28,040 --> 00:19:30,440 Speaker 1: just escape with my child or my children? 374 00:19:30,920 --> 00:19:33,480 Speaker 2: So I just go dark? Can I go dark for 375 00:19:33,520 --> 00:19:33,920 Speaker 2: a year? 376 00:19:34,200 --> 00:19:40,639 Speaker 1: Pause, pause, I want to raise my kids, like we don't. 377 00:19:37,840 --> 00:19:40,760 Speaker 2: Like, is that an option for us? I don't know. 378 00:19:40,840 --> 00:19:43,000 Speaker 2: I mean like those were all things like can you 379 00:19:43,080 --> 00:19:45,480 Speaker 2: come back? You're older, Like it's it's all this stuff, 380 00:19:45,520 --> 00:19:48,600 Speaker 2: Like I'm in my fifties, so I'm like, oh my god, 381 00:19:48,640 --> 00:19:50,480 Speaker 2: how long do you have? I mean, I know Martha's 382 00:19:50,480 --> 00:19:54,080 Speaker 2: eighty something, but let's be honest, that's happened a lot 383 00:19:54,080 --> 00:19:55,280 Speaker 2: of women. That's just now. 384 00:19:55,440 --> 00:19:59,359 Speaker 1: He is no special bird. All she is and she 385 00:19:59,520 --> 00:20:01,920 Speaker 1: is and has always been. And you have to spend 386 00:20:01,920 --> 00:20:04,399 Speaker 1: absolutely and from what I can see, are you a 387 00:20:04,480 --> 00:20:05,719 Speaker 1: virgo or leo virgo? 388 00:20:06,040 --> 00:20:08,880 Speaker 2: You're right on the CAUs. Yeah, I am. Nice job 389 00:20:10,200 --> 00:20:13,359 Speaker 2: that's saying yeah, which is why I which is why 390 00:20:13,600 --> 00:20:18,680 Speaker 2: all the thing that, all the all this that that's going. 391 00:20:18,920 --> 00:20:23,879 Speaker 2: I'm like, yeah, she's oh man saw me. You don't know? 392 00:20:24,160 --> 00:20:26,600 Speaker 2: And still to this day, Rachel, I don't know. You know, 393 00:20:26,640 --> 00:20:28,960 Speaker 2: I left Network two years ago, and who knows was 394 00:20:29,000 --> 00:20:31,520 Speaker 2: that the right choice? Was it not? I don't know. 395 00:20:32,160 --> 00:20:34,359 Speaker 2: I just feel like you do what you think is 396 00:20:34,400 --> 00:20:37,840 Speaker 2: best at the moment, and you write it out and 397 00:20:37,920 --> 00:20:42,159 Speaker 2: you see how it all comes together. I feel like 398 00:20:42,520 --> 00:20:44,520 Speaker 2: some of us are a different era, you know what 399 00:20:44,600 --> 00:20:46,600 Speaker 2: I mean than the talkers that they are doing. I 400 00:20:46,640 --> 00:20:50,000 Speaker 2: mean food is exploded on social It really pops that. 401 00:20:50,640 --> 00:20:53,119 Speaker 2: I'm a different generation, right, I exploded in your different 402 00:20:53,119 --> 00:20:56,080 Speaker 2: medium when people was exploding. So like, I feel like 403 00:20:57,480 --> 00:21:01,840 Speaker 2: it's just you know, weird. Daughter have any interest in 404 00:21:01,880 --> 00:21:05,080 Speaker 2: what you do? Absolutely not. Yeah, I don't wants to 405 00:21:05,080 --> 00:21:09,080 Speaker 2: sing and dance and by the way, last dance. She 406 00:21:09,119 --> 00:21:12,040 Speaker 2: wants to be on stage, by the way, but that's. 407 00:21:11,880 --> 00:21:15,360 Speaker 1: In your DNA, right, I mean you are on stage, 408 00:21:15,680 --> 00:21:16,720 Speaker 1: it's in a different media. 409 00:21:16,640 --> 00:21:19,040 Speaker 2: A different way. Yeah, yeah, but no, she's not in 410 00:21:19,080 --> 00:21:22,240 Speaker 2: a food She could care less, not at all. In fact, 411 00:21:22,520 --> 00:21:25,320 Speaker 2: I think for her, she's trying to find her own identity. Yeah, 412 00:21:25,400 --> 00:21:27,720 Speaker 2: of course, and I think that's the number one way 413 00:21:27,760 --> 00:21:29,800 Speaker 2: to do so is to just come and say that's 414 00:21:29,840 --> 00:21:34,040 Speaker 2: my Please don't think that that is me. I am 415 00:21:34,119 --> 00:21:36,200 Speaker 2: a totally different person, and I get it. 416 00:21:36,400 --> 00:21:42,359 Speaker 1: I do want to talk about what's now because now 417 00:21:42,600 --> 00:21:48,680 Speaker 1: I think you're taking the brand and launching like all 418 00:21:48,760 --> 00:21:52,160 Speaker 1: different sort of like products, right and doing like a 419 00:21:52,280 --> 00:21:54,439 Speaker 1: full like even more like leaning into that. 420 00:21:54,520 --> 00:21:57,520 Speaker 2: Is that correct? Yeah? So I think that for most 421 00:21:57,560 --> 00:22:00,359 Speaker 2: of the time that I've been cooking. I've been teaching 422 00:22:00,400 --> 00:22:02,399 Speaker 2: people about the way Italians eat, and I do this 423 00:22:02,440 --> 00:22:05,240 Speaker 2: in my restaurants as well, like for instance, in Las Vegas, 424 00:22:05,280 --> 00:22:08,320 Speaker 2: and had a restaurant there for ten years, and I 425 00:22:08,400 --> 00:22:13,480 Speaker 2: really make it vegetable forward and with the pasta before. Yes, 426 00:22:13,880 --> 00:22:15,479 Speaker 2: I mean, I can't even tell you what I had 427 00:22:15,480 --> 00:22:17,480 Speaker 2: to go through on that one ten years ago when 428 00:22:17,520 --> 00:22:19,720 Speaker 2: I didn't want to highlight steaks all the time, or 429 00:22:19,760 --> 00:22:21,960 Speaker 2: I try and do it in my house and it's challenging, 430 00:22:23,160 --> 00:22:26,639 Speaker 2: so you can't even a met Yes I can. Yeah, 431 00:22:26,800 --> 00:22:30,479 Speaker 2: so I think, you know, with vegetable forward and teaching 432 00:22:30,520 --> 00:22:33,879 Speaker 2: people to eat smaller meals by pasta dishes in Vegas, 433 00:22:33,960 --> 00:22:35,919 Speaker 2: in the beginning, it was really rough. People were like, 434 00:22:36,640 --> 00:22:39,560 Speaker 2: what the hell is this small portion? Sure, it's how 435 00:22:39,560 --> 00:22:42,240 Speaker 2: we eat. We eat antipines, then we eat a small 436 00:22:42,320 --> 00:22:44,920 Speaker 2: portion of the first course is past then and we 437 00:22:44,920 --> 00:22:47,520 Speaker 2: move on to fish or meat and vegetable. Like everything 438 00:22:47,560 --> 00:22:50,439 Speaker 2: is small portions. We don't eat a giant bowl of 439 00:22:50,480 --> 00:22:54,800 Speaker 2: anything including that. So teaching people about portion size was 440 00:22:54,840 --> 00:22:57,840 Speaker 2: a big thing when I started, and also clean ingredients 441 00:22:57,840 --> 00:23:01,320 Speaker 2: and that Italian food isn't just spagin meatballs. Of course 442 00:23:02,119 --> 00:23:04,280 Speaker 2: we eat so many different types of food, and a 443 00:23:04,320 --> 00:23:07,440 Speaker 2: lot of it is really clean. They don't have fillers, 444 00:23:07,520 --> 00:23:09,040 Speaker 2: they don't have a lot of gums, they would have 445 00:23:09,119 --> 00:23:11,879 Speaker 2: artificial flight. Like we don't eat out of packages. I 446 00:23:11,920 --> 00:23:13,639 Speaker 2: did not grow up eating out of packages, and I 447 00:23:13,640 --> 00:23:14,240 Speaker 2: grew up here. 448 00:23:14,960 --> 00:23:19,359 Speaker 1: See now, Okay, So how many times have you heard 449 00:23:19,600 --> 00:23:23,600 Speaker 1: the following, Oh my god, I spent two months in 450 00:23:23,680 --> 00:23:27,080 Speaker 1: Europe and I came home and lost ten pounds, but 451 00:23:27,119 --> 00:23:28,119 Speaker 1: I ate everything. 452 00:23:29,320 --> 00:23:32,040 Speaker 2: How many times have you heard that? I can't tell you. 453 00:23:32,680 --> 00:23:33,680 Speaker 2: I have heard that. 454 00:23:33,560 --> 00:23:36,720 Speaker 1: Since I was a little kid and my parents would 455 00:23:36,760 --> 00:23:38,639 Speaker 1: come home because I would go to sleep away. They 456 00:23:38,640 --> 00:23:41,160 Speaker 1: would ship me off for summer and go to Europe 457 00:23:41,240 --> 00:23:43,359 Speaker 1: and they would come home and be like, Daddy, and 458 00:23:43,400 --> 00:23:46,879 Speaker 1: I ate pasta and pizza and gelato and this and that. 459 00:23:47,480 --> 00:23:51,040 Speaker 1: We both lost ten pounds. And I'm like, imagine that. 460 00:23:51,440 --> 00:23:53,679 Speaker 1: And as I got like literally once I hit my twenties, 461 00:23:53,720 --> 00:23:54,360 Speaker 1: I was like, because. 462 00:23:54,119 --> 00:23:55,679 Speaker 2: There's no chemicals in the food. 463 00:23:55,800 --> 00:23:59,320 Speaker 1: There's no it's not process They're eating fresh food, you know, 464 00:23:59,520 --> 00:24:03,520 Speaker 1: And it's like this is not hard, but yet it's impossible. 465 00:24:03,040 --> 00:24:07,840 Speaker 2: Right, yeah, in this tree, it's yes, almost impossible, Like, wow, 466 00:24:07,880 --> 00:24:11,080 Speaker 2: we just eliminated red dye number three after knowing it 467 00:24:11,080 --> 00:24:14,480 Speaker 2: causes cancer for the last forty years. Cool. Exactly. Your 468 00:24:14,520 --> 00:24:17,560 Speaker 2: battle is real, my friend, Your battle is real. So 469 00:24:17,600 --> 00:24:20,640 Speaker 2: I need, I think, are my shoes and cookbooks and restaurants. 470 00:24:20,680 --> 00:24:23,640 Speaker 2: I started that path and so then now we got 471 00:24:23,640 --> 00:24:25,919 Speaker 2: to be hard. It's got to be hard in restaurants 472 00:24:25,920 --> 00:24:26,480 Speaker 2: in the US. 473 00:24:26,520 --> 00:24:29,960 Speaker 1: I can especially in Vegas, by the way, which was 474 00:24:30,000 --> 00:24:32,200 Speaker 1: my very first restaurant. 475 00:24:32,440 --> 00:24:35,679 Speaker 2: I mean, La may be easier, yes, but you know, 476 00:24:35,760 --> 00:24:39,639 Speaker 2: I was awered this thing in Vega and I'm already 477 00:24:39,680 --> 00:24:42,280 Speaker 2: on screen and I feel like it's dinner and a 478 00:24:42,320 --> 00:24:44,840 Speaker 2: movie kind of thing. And this makes for my brand 479 00:24:44,920 --> 00:24:48,760 Speaker 2: and it worked because in years and it's fabulous, but 480 00:24:49,880 --> 00:24:53,520 Speaker 2: a lot of a lot of baying my head against 481 00:24:53,520 --> 00:24:57,280 Speaker 2: the wall. It's like guys. So anyhow, with Super Italian, 482 00:24:57,280 --> 00:24:59,960 Speaker 2: which is my latest cookbook, I decided that I was 483 00:25:00,119 --> 00:25:03,280 Speaker 2: because the one I did before Super Italian was Eat Better, 484 00:25:03,320 --> 00:25:06,639 Speaker 2: Feel Better, because I had through some chronic issues with 485 00:25:06,640 --> 00:25:08,840 Speaker 2: my health and so I had to really reboot the 486 00:25:08,880 --> 00:25:11,760 Speaker 2: way I thought about eating and it was pretty strict, 487 00:25:11,840 --> 00:25:15,240 Speaker 2: and so that one came out during COVID strangely, but 488 00:25:15,720 --> 00:25:18,840 Speaker 2: really going through my forties and explaining to people like, 489 00:25:19,280 --> 00:25:21,120 Speaker 2: this is what happened to me. This is my hormone 490 00:25:21,119 --> 00:25:23,760 Speaker 2: situation after I had my daughter. This is you know, 491 00:25:23,880 --> 00:25:28,199 Speaker 2: the overwork that the cortisol levels like like every just 492 00:25:28,200 --> 00:25:31,800 Speaker 2: what Bisberg. And so I went on this journey for 493 00:25:31,880 --> 00:25:34,960 Speaker 2: a really clean, clean lifestyle, and I really started to 494 00:25:35,000 --> 00:25:39,800 Speaker 2: be very rigid with the way I ate. And then 495 00:25:39,880 --> 00:25:42,040 Speaker 2: in my fifties I started to realize I can live 496 00:25:42,080 --> 00:25:42,400 Speaker 2: that way. 497 00:25:42,720 --> 00:25:43,040 Speaker 3: M hm. 498 00:25:43,960 --> 00:25:46,800 Speaker 2: The balance is what Italian's I mean, that is why, 499 00:25:47,119 --> 00:25:50,359 Speaker 2: that's how I grew up. All balance you here, but 500 00:25:50,440 --> 00:25:53,040 Speaker 2: you have to decide what kind of pasta you're going 501 00:25:53,080 --> 00:25:56,119 Speaker 2: to eat. Of course, how is the po where's the 502 00:25:56,119 --> 00:25:59,679 Speaker 2: pasta come from? In the pasta? How much cost? With 503 00:26:00,080 --> 00:26:03,680 Speaker 2: what right? This book is more about taking the superfoods 504 00:26:03,720 --> 00:26:08,760 Speaker 2: that Italians have eaten joyed forever, tinfish, olive, oiled capers, orbs, citrus, 505 00:26:08,760 --> 00:26:11,080 Speaker 2: you name it. I have a whole list, and then 506 00:26:11,359 --> 00:26:13,840 Speaker 2: infusing them in all of our favorite dishes so that 507 00:26:13,920 --> 00:26:16,160 Speaker 2: you can enjoy the food that you like. But it's 508 00:26:16,240 --> 00:26:21,360 Speaker 2: all has a nutritional value that is heightened instead of empty, 509 00:26:21,440 --> 00:26:23,480 Speaker 2: which is how a lot of Americans eat. You know, 510 00:26:23,480 --> 00:26:26,919 Speaker 2: a lot of us eat empty food. Oh, yeah, teaching 511 00:26:26,960 --> 00:26:30,560 Speaker 2: people day every day to eat food that is like 512 00:26:30,920 --> 00:26:34,800 Speaker 2: I have a sheep pamlasagna, you know, but I've added 513 00:26:34,800 --> 00:26:38,600 Speaker 2: a lot less cheese and that broccoli rab mixed in 514 00:26:38,840 --> 00:26:40,880 Speaker 2: with the meat and everything else so that you have 515 00:26:41,400 --> 00:26:45,400 Speaker 2: more things that are nutrient dense. Right. I think that 516 00:26:45,440 --> 00:26:50,280 Speaker 2: the whole idea is like eating dishes. Even this pasta 517 00:26:50,359 --> 00:26:52,600 Speaker 2: seccina that I love that it's very popular right now 518 00:26:52,600 --> 00:26:55,879 Speaker 2: where it's kind of a burnt spaghetti that you huh differently, 519 00:26:55,920 --> 00:26:57,199 Speaker 2: you don't cook it in a pot. You cook it 520 00:26:57,200 --> 00:26:59,560 Speaker 2: in like a round skillet. Wait, can I pause? 521 00:26:59,600 --> 00:27:01,960 Speaker 1: I love when you speak Italian, Like as soon as 522 00:27:02,000 --> 00:27:04,000 Speaker 1: you mentioned food, you become Italian. 523 00:27:04,040 --> 00:27:08,800 Speaker 2: I'm obsessed, so amazing because it's crispy. So then I 524 00:27:08,840 --> 00:27:11,359 Speaker 2: put sardines on top of it, or you put anchovies, 525 00:27:11,400 --> 00:27:13,520 Speaker 2: you know. I do these garlikey bread crumbs that have 526 00:27:13,960 --> 00:27:17,040 Speaker 2: and mix it like all of these tricks to make 527 00:27:17,080 --> 00:27:19,879 Speaker 2: the food taste really good but also be nutrie and debts. 528 00:27:19,920 --> 00:27:23,000 Speaker 2: And that's what this book is about. But it's fun 529 00:27:23,080 --> 00:27:26,760 Speaker 2: and it's you know, it's sheep haan chicken palm, but 530 00:27:26,840 --> 00:27:29,639 Speaker 2: with my garlicy bread crumbs that have all of that 531 00:27:29,760 --> 00:27:33,080 Speaker 2: anchoby in it so that they taste really amazing, but 532 00:27:33,119 --> 00:27:35,919 Speaker 2: they're also something that you all everybody loves. 533 00:27:36,119 --> 00:27:37,359 Speaker 1: You know, you know what you're going to have to 534 00:27:37,400 --> 00:27:39,880 Speaker 1: do now right what You're going to have to tech 535 00:27:39,960 --> 00:27:42,679 Speaker 1: talk it. You're going to have to instagram rails it, 536 00:27:43,440 --> 00:27:46,000 Speaker 1: You're going to have to hire all the twenty something 537 00:27:46,320 --> 00:27:47,720 Speaker 1: to start making. 538 00:27:47,520 --> 00:27:53,080 Speaker 2: All of yes cleik. And then with Jozzy, I brought 539 00:27:53,119 --> 00:27:56,119 Speaker 2: in another element where you can actually buy pasta that 540 00:27:56,320 --> 00:27:59,600 Speaker 2: is has no fillers, that is straight from Italy that 541 00:27:59,760 --> 00:28:02,480 Speaker 2: have them in my kitchens. Oh you do great, Yeah, 542 00:28:02,560 --> 00:28:06,040 Speaker 2: so you can start to see the quality. It's about 543 00:28:06,160 --> 00:28:08,879 Speaker 2: quality ingredients and we have to eventually get to the 544 00:28:08,960 --> 00:28:12,679 Speaker 2: point where we value that, you know, we value the 545 00:28:12,760 --> 00:28:16,359 Speaker 2: quality of what we're putting in our bodies and teaching 546 00:28:16,359 --> 00:28:19,200 Speaker 2: people about that and making it sexy and fun and cool, 547 00:28:19,680 --> 00:28:22,240 Speaker 2: because I think that's really the only way that people 548 00:28:22,280 --> 00:28:25,680 Speaker 2: will well, it should be like, you know, here's the thing. 549 00:28:25,920 --> 00:28:28,720 Speaker 1: It's like, at the end of the day, I think 550 00:28:28,760 --> 00:28:33,240 Speaker 1: there's always been so much focused historically on dress like 551 00:28:33,320 --> 00:28:35,879 Speaker 1: a French girl, eat like a French girl, look like 552 00:28:35,920 --> 00:28:38,959 Speaker 1: a French girl. And I know, for me, I've always 553 00:28:39,000 --> 00:28:44,600 Speaker 1: been so incredibly attracted to like the natural glamor of 554 00:28:44,640 --> 00:28:48,440 Speaker 1: Italian women, you know, French girl for me was always cool, 555 00:28:48,960 --> 00:28:53,760 Speaker 1: but Italian women were always glamorous, you know. And I 556 00:28:53,800 --> 00:28:57,440 Speaker 1: really think that is something that you can and should 557 00:28:57,520 --> 00:29:02,000 Speaker 1: infuse into the brand because a are so beautiful. But 558 00:29:02,080 --> 00:29:05,239 Speaker 1: I think beyond that, it's sort of like, you know, 559 00:29:06,120 --> 00:29:13,000 Speaker 1: making it so relatable and desirable to this generation because I. 560 00:29:12,960 --> 00:29:15,320 Speaker 2: Think there is there has always been. 561 00:29:16,600 --> 00:29:21,760 Speaker 1: That sort of real authenticity in Italian lifestyle and food 562 00:29:21,880 --> 00:29:26,320 Speaker 1: and cooking and women, right, and I think there's not 563 00:29:26,560 --> 00:29:30,760 Speaker 1: enough emphasis in my opinion on that. You know, there's 564 00:29:30,840 --> 00:29:34,400 Speaker 1: so much on French women, and I don't want to 565 00:29:34,480 --> 00:29:37,200 Speaker 1: underflay that from a style perspective, but I think for me, 566 00:29:37,400 --> 00:29:40,800 Speaker 1: when I think of Italian women, it's like, you know, 567 00:29:41,360 --> 00:29:46,000 Speaker 1: the natural tan, the gold jewelry, the kaftans, the prints, 568 00:29:46,160 --> 00:29:49,480 Speaker 1: the gorgeousness sitting on their boats and the whole thing. 569 00:29:49,600 --> 00:29:53,200 Speaker 2: But like lists, but it is effortless and it's almos 570 00:29:53,320 --> 00:29:56,920 Speaker 2: like al Janita, right. It's also that like how they 571 00:29:57,120 --> 00:30:02,240 Speaker 2: express themselves, how they need their lives correct. We're more relaxed, 572 00:30:02,360 --> 00:30:05,200 Speaker 2: We're yeah, we take long naps in the middle of 573 00:30:05,240 --> 00:30:11,040 Speaker 2: the day. We entre espresso with a biscupt like we enjoyed, 574 00:30:11,480 --> 00:30:15,240 Speaker 2: and we enjoy everything, but not to an excess. It's 575 00:30:15,280 --> 00:30:20,600 Speaker 2: not about like overdoing everything. It's just everything in balance, 576 00:30:20,680 --> 00:30:24,360 Speaker 2: everything in moderation and spreending it with people that you 577 00:30:24,520 --> 00:30:27,160 Speaker 2: love in places that you love. I mean, I grew 578 00:30:27,280 --> 00:30:30,120 Speaker 2: up with my families like, no, we're eating dinner together, 579 00:30:30,280 --> 00:30:35,200 Speaker 2: we're gonna together, we're gonna talk, we're gonna discuss and 580 00:30:35,280 --> 00:30:41,960 Speaker 2: this like this just vibaciousness that's in just because we're 581 00:30:42,000 --> 00:30:45,440 Speaker 2: so we're very passionate people about everything that we do. 582 00:30:45,560 --> 00:30:48,760 Speaker 2: And I think that is probably why people love Italian 583 00:30:48,760 --> 00:30:51,280 Speaker 2: food and love traveling to Italy. Italy is the number 584 00:30:51,240 --> 00:30:55,760 Speaker 2: one ostination for you know, for crafting. I know, and 585 00:30:55,840 --> 00:30:57,280 Speaker 2: so I'm I don't know. 586 00:30:57,520 --> 00:31:01,640 Speaker 1: I'm such a fan. I love what you've built. I'm 587 00:31:01,680 --> 00:31:05,160 Speaker 1: so excited for what you are still doing and still 588 00:31:05,200 --> 00:31:06,160 Speaker 1: building because. 589 00:31:05,920 --> 00:31:08,600 Speaker 2: This is not easy. It's not easy. 590 00:31:08,840 --> 00:31:11,320 Speaker 1: And and and I see you and I feel you, 591 00:31:11,360 --> 00:31:13,920 Speaker 1: and I really I really do. 592 00:31:14,320 --> 00:31:17,719 Speaker 2: And what markable yourself? Rachel, I don't think there's a 593 00:31:17,720 --> 00:31:21,240 Speaker 2: soul who doesn't know who you are. Earlier and she 594 00:31:21,280 --> 00:31:24,480 Speaker 2: was like, oh I know who she is. Ah, Like 595 00:31:24,600 --> 00:31:29,080 Speaker 2: she's just ever, You've done an amazing job. Truly. It's 596 00:31:29,120 --> 00:31:32,400 Speaker 2: it's you know, you pioneered something that is that was 597 00:31:32,440 --> 00:31:35,600 Speaker 2: never seen to be, something that was glamorous or special, 598 00:31:35,720 --> 00:31:37,680 Speaker 2: like you know, and I think you've made people see 599 00:31:37,680 --> 00:31:42,840 Speaker 2: that and people really appreciate and respect all the hard 600 00:31:42,840 --> 00:31:45,400 Speaker 2: work you've done and that taps off to you. That 601 00:31:45,480 --> 00:31:48,120 Speaker 2: is not a freaking easy thing to do. So thank 602 00:31:48,200 --> 00:31:51,719 Speaker 2: you right back. And I think we're pretty kindred souls. 603 00:31:51,760 --> 00:31:54,600 Speaker 1: I think in different fields, but I think probably looking 604 00:31:54,600 --> 00:31:59,320 Speaker 1: at things from a very very similar vantage point. Absolutely, 605 00:32:00,080 --> 00:32:02,320 Speaker 1: and listen, and that's why I'm saying, like when you 606 00:32:02,320 --> 00:32:06,680 Speaker 1: were speaking about the struggles, they're real and valid. But 607 00:32:06,760 --> 00:32:10,000 Speaker 1: I do think it keeps that sort of like passion 608 00:32:10,240 --> 00:32:16,800 Speaker 1: going the desire to I think, just remain authentic and 609 00:32:16,920 --> 00:32:18,120 Speaker 1: still do what we do. 610 00:32:18,640 --> 00:32:19,760 Speaker 2: But still there's. 611 00:32:19,560 --> 00:32:21,840 Speaker 1: So much to teach people, and I think it's trying 612 00:32:21,880 --> 00:32:25,280 Speaker 1: to figure out the different lenses in which to teach it, 613 00:32:25,800 --> 00:32:28,440 Speaker 1: you know, yes, and how. 614 00:32:28,840 --> 00:32:32,400 Speaker 2: They can absorb it, right, you have to take it 615 00:32:32,440 --> 00:32:35,280 Speaker 2: so that they enjoy watching it, they want more, and 616 00:32:35,320 --> 00:32:36,960 Speaker 2: that is always a tricky thing to do with. 617 00:32:37,240 --> 00:32:42,200 Speaker 1: Yeah, changing times, God help me, Thank God for your 618 00:32:42,240 --> 00:32:44,360 Speaker 1: sixteen year old daughter yeah, But a lot of the 619 00:32:44,360 --> 00:32:46,200 Speaker 1: times she's like, by the way, I have a fourteen 620 00:32:46,240 --> 00:32:48,960 Speaker 1: year old son, and I'm just like, okay, like you 621 00:32:49,000 --> 00:32:50,080 Speaker 1: shoot the content on this. 622 00:32:50,200 --> 00:32:51,640 Speaker 2: Well, you got to do this, you got to do that. 623 00:32:51,720 --> 00:32:54,320 Speaker 2: Let's do this together. I don't know what I'd do 624 00:32:54,360 --> 00:32:56,600 Speaker 2: without her. I think you guys can crush it on 625 00:32:56,640 --> 00:33:00,440 Speaker 2: TikTok together. Way. Yeah, yeah, now that's back. Yeah she 626 00:33:00,520 --> 00:33:03,800 Speaker 2: can sing and you can cook. Yes, And that way 627 00:33:03,800 --> 00:33:08,000 Speaker 2: people would learn to hear that, right, that would. 628 00:33:08,160 --> 00:33:20,480 Speaker 1: I mean, I'm telling you, thank you so much to 629 00:33:20,560 --> 00:33:23,400 Speaker 1: Giata for being on the pod today. She truly has 630 00:33:23,440 --> 00:33:25,520 Speaker 1: made her own way in the food industry and clearly 631 00:33:25,560 --> 00:33:30,280 Speaker 1: has so much passion for her work. I feel like 632 00:33:30,360 --> 00:33:33,280 Speaker 1: she's still just scratching the surface, and I think, like 633 00:33:33,400 --> 00:33:36,760 Speaker 1: so many of us, just trying to keep her authentic 634 00:33:37,000 --> 00:33:42,640 Speaker 1: passion new and fresh for the younger generations, and how 635 00:33:42,720 --> 00:33:47,800 Speaker 1: to embrace that while still remaining fully authentic and true 636 00:33:47,920 --> 00:33:51,440 Speaker 1: to yourself and what you know and love. So all 637 00:33:51,600 --> 00:33:55,120 Speaker 1: just so interesting, and she's so beyond inspiring and fascinating. 638 00:33:55,160 --> 00:33:57,720 Speaker 1: So I hope you loved this episode as much as 639 00:33:57,800 --> 00:34:01,200 Speaker 1: I did. Thank you so much for listening to Clymian heals. 640 00:34:01,520 --> 00:34:04,000 Speaker 1: If you have not already, please subscribe to the show 641 00:34:04,040 --> 00:34:07,120 Speaker 1: on Apple, podcast, Spotify, the iHeart app, or wherever you 642 00:34:07,160 --> 00:34:11,720 Speaker 1: get your podcasts. You don't miss a single episode this season. 643 00:34:12,160 --> 00:34:14,800 Speaker 1: Be sure to follow me on Instagram at at Rachel 644 00:34:14,880 --> 00:34:17,960 Speaker 1: Zoe and the show at clemiean Hills Pod for the 645 00:34:18,000 --> 00:34:19,760 Speaker 1: latest episodes and updates. 646 00:34:19,800 --> 00:34:20,960 Speaker 2: I will talk to you soon.