Speaker 1: What's your favorite American fast food restaurant chain?
Speaker 2: Oh? My god, I don't eat fast food.
Speaker 1: Have you ever had fast food from a fast food restaurant?
Speaker 2: In and out?
Speaker 1: In now?
Speaker 2: Oh?
Speaker 1: I mean I turn a blind eye to that. That's
Speaker 1: that's nice.
Speaker 2: Yeah, it was okay, and it was invited by Julia Child.
Speaker 1: Pasha Cash Shows Show Show. Welcome to Toash Show. Now
Speaker 1: you may notice that I'm not wearing my wedding ring today.
Speaker 1: It's right here. About six months ago, I was surfing
Speaker 1: in Florida a little beach break shore break water was
Speaker 1: probably six inches deep. Jammed my finger, it swelled up.
Speaker 1: Didn't want to cut the ring off, so I let
Speaker 1: it stay on there.
Speaker 3: Uh.
Speaker 1: And then just yesterday I finally was able to get
Speaker 1: it over this swollen gross knuckle. Six months later. Oh
Speaker 1: it was, But so now I have to walk around
Speaker 1: with my ring and set it down near me so
Speaker 1: that no one tries to have sex with me. I
Speaker 1: gotta do it. My wife's like, you better put it
Speaker 1: near you so that it blocks all the vagina from
Speaker 1: engulfing your penis. Anyway, can tell? Does that look bad?
Speaker 1: It hurts?
Speaker 2: Oh?
Speaker 1: Stupid? It still hurts whatever I get through it. I've
Speaker 1: been sick. To Eddie, how you feeling, I'm feeling pretty good.
Speaker 1: You were sick for a while there, huh covid over
Speaker 1: the break Yeah, oh man, that's a shame. Well, at
Speaker 1: least not on a ventilator.
Speaker 2: All right.
Speaker 1: I got sick and I'm still talking about it. I
Speaker 1: had a cold three weeks ago. I'm not whining either,
Speaker 1: creating content. How did I get a cold? Oh, I'll
Speaker 1: tell you how I got a cold. My mother in law,
Speaker 1: who's famously never sick, happened to be living with us
Speaker 1: for a month, and that entire month she was open mouthed,
Speaker 1: coughing all over the Monopoly deal cards every night. You
Speaker 1: know the worst part for me when I get sick.
Speaker 1: I got the flu. The worst part about it is
Speaker 1: not the pain of this statement, but just being mocked
Speaker 1: by my wife because I have cold, sweats and a
Speaker 1: fever of one hundred point one degrees. That was my fever. Oh,
Speaker 1: I was on fire. I kept saying. I was like,
Speaker 1: call an ambulance. She goes, it's only a hundred. I
Speaker 1: go one hundred point one, and then she's like, oh,
Speaker 1: I'm sure she constantly does I'm sure it's so much
Speaker 1: worse than the flu we had three days ago. Oh,
Speaker 1: so annoying. It's they call it a man cold because
Speaker 1: because men we whine so much. I'm a little needy
Speaker 1: when I'm not feeling well. I get it. And women
Speaker 1: just have a higher tolerance for pain. Sure, unless we're
Speaker 1: talking about emotional pain. Then they're fragile as fuck. And please,
Speaker 1: here's here's what I'm fine. Man colds are a thing.
Speaker 1: You know, we're all complete pussies and we deserve you
Speaker 1: to mock us. Fine, But women, how about this. You
Speaker 1: can't say everything is you're Oh, I've got food poisoning.
Speaker 1: I think I've got food poisoning. Every time we order
Speaker 1: Chinese food, you've got food poisoning. That's racist, first of all.
Speaker 1: Second of all, you don't have food poisoning. You have
Speaker 1: good old fashioned diarrhea. We've all got it. We all
Speaker 1: get it. Just say it. There's some some you just
Speaker 1: can't say they have diarrhea. What's going on in there?
Speaker 1: I'm having diarrhea? Eddie, got any videos for me this week? Oh? Yeah,
Speaker 1: I got a video. Be careful not to burn your tongues.
Speaker 1: I'm sure her father is very proud if by some
Speaker 1: miracle he's still around.
Speaker 2: Now.
Speaker 1: If you're just listening to this podcast, I know that
Speaker 1: you can head on over to our YouTube channel and
Speaker 1: check out the links. Huh, that's what we do there.
Speaker 1: Let's get to today's guest. You will notice the set's
Speaker 1: gonna look a little different. It was. We had a
Speaker 1: different table, and we had we didn't have lights. The
Speaker 1: backdrop was a bit different. Okay, we shot all these
Speaker 1: interviews out of order, and this was one of the
Speaker 1: very first interviews before we got our shit together. Today's
Speaker 1: guest is a world renowned chef who happened to create
Speaker 1: the greatest chocolate chip cookie. I'm in enjoy. Pasha, my
Speaker 1: guest today is a very accomplished French chef who started
Speaker 1: his career in Paris, then worked in numerous Michelin starred
Speaker 1: restaurants around the world. Now hangs his apron in Los Angeles,
Speaker 1: which is why I'm talking to him today. Remy, I'll
Speaker 1: be your host, Daniel. Can I start you off with
Speaker 1: some bread or our signature cocktail?
Speaker 2: I'm good right now?
Speaker 1: What are you? Are you a one kisser, two kisser
Speaker 1: or do you go three or four?
Speaker 2: It depends where you're from.
Speaker 1: I understand, what are you? What are you? Three?
Speaker 2: So it's a three, but you know what I mean.
Speaker 2: In my family the pot of fuens I am. It
Speaker 2: can go all the way to four, but it's too much.
Speaker 1: It's too much.
Speaker 2: It's too much for four kisses so long exactly, especially
Speaker 2: if you don't like it, you know, you're like, come on,
Speaker 2: get away from me.
Speaker 1: You can't keep kissing me. Uncle? Do you want to
Speaker 1: hear my French accent? I don't know if this is offensive.
Speaker 1: I mean, my friends, that's all I've got.
Speaker 2: Okay, good?
Speaker 1: Do you believe in ghosts? You know it's debatable, you know, no,
Speaker 1: it's not.
Speaker 2: Well, if I'm at my family house, I do believe
Speaker 2: in ghosts. Anywhere else, yeah, it's not.
Speaker 1: No, you don't believe in ghosts, is the answer?
Speaker 2: Yeah?
Speaker 1: All right, good, thank goodness? Ratituy? How many times have
Speaker 1: you seen that movie?
Speaker 2: Oh my god?
Speaker 1: How many times?
Speaker 2: I think twice?
Speaker 1: Did you enjoy it? Or no? Yeah?
Speaker 2: I do? But I mean I'm named after a rat.
Speaker 1: Well, yes, but it's such a such a dignified rat,
Speaker 1: and rats are I think overall, are considered smart creatures.
Speaker 1: But in a kitchen, I mean that's the whole point. Yeah,
Speaker 1: all right, remy, where are you originally from?
Speaker 2: Home? France? Born and raised? I mean I've been a
Speaker 2: little all over. So it was like either in a
Speaker 2: north of Palace or in a Southwest.
Speaker 1: Do you go back to France every year? I used
Speaker 1: to are you allowed to go back?
Speaker 2: Of course? Yeah?
Speaker 1: Okay, just making sure.
Speaker 2: Well, I guess for a while I was not.
Speaker 1: But what got you into cooking in the first place?
Speaker 2: You know? I started walking you my songs, like in
Speaker 2: the summer, just doing things and I felt like, you know,
Speaker 2: doing dishwashing and stuff like this. But I was still
Speaker 2: in school. I was kind of a I would say,
Speaker 2: like an earth antisocial kind of person. And bringing me
Speaker 2: into that environment where everybody was walking together and I
Speaker 2: had to depend on each other. I was kind of like, oh,
Speaker 2: I kind of like that, you know, and see what
Speaker 2: they were doing too, And the creativity part of it
Speaker 2: was like I got hooked on that how.
Speaker 1: Do you how do you handle that stress?
Speaker 2: Just constantly At the beginning, it was a little traumatic.
Speaker 2: I'm like, oh my god. You know, I used to
Speaker 2: go home and not being able to sleep and wondering
Speaker 2: am I doing the right thing? I mean, this is crazy,
Speaker 2: and then eventually it's it's kind of like you melt
Speaker 2: into it and you focus on really what's important and
Speaker 2: you leave a lot of the background noise and background
Speaker 2: so it's not affect you.
Speaker 1: You wear the chef hat in the kitchen.
Speaker 2: You know, I'm six three, so if I put a hat,
Speaker 2: I'm going to bang that thing all over and he's
Speaker 2: going to fall in everything. And I used to like
Speaker 2: make chefs upset with me because I used to cut
Speaker 2: it up and I would look like, you know, a
Speaker 2: fast food guy or the ice cream guy, and they
Speaker 2: would like aff at me. I'm like, okay, so take
Speaker 2: it off.
Speaker 1: Six three. You see I'm six four. Yeah, what's the
Speaker 1: shortest person, shortest man that you can respect? What's that height?
Speaker 2: Well? You know, I mean that beat on my elbow.
Speaker 2: I'd be like, okay, get away from me.
Speaker 1: You cooked in Germany. I was born in Germany. Now
Speaker 1: they I don't think of German food.
Speaker 2: Well were you born in Bopart, a.
Speaker 1: Small Frankfurt near Frankfurt. I walked near Frankfurt, but the
Speaker 1: food in Germany.
Speaker 2: So it was a franchise sant Ok So it was
Speaker 2: a small like one mission star. I saw one thing
Speaker 2: I really enjoyed in Germany. It was, you know, the
Speaker 2: how methodical and organized everything is.
Speaker 1: Oh yeah, I think they've taken that to another level.
Speaker 1: Oh yeah, got them in trouble a handful of times.
Speaker 1: Well so me too. But there was a fun part though.
Speaker 1: You know, the food was great. I mean there was
Speaker 1: like my basis were covered. But what I learned was
Speaker 1: their organization. They were thinking. They were like always requestioning
Speaker 1: themselves about doing things more efficiently and better. How long
Speaker 1: have you been in the United States.
Speaker 2: Since eighty four?
Speaker 1: You went to New York first? Yeah, how was your
Speaker 1: time in New York?
Speaker 2: Great? Oh my god, I mean in.
Speaker 1: The eighties New York fancy restaurants. How much cocaine did
Speaker 1: you do?
Speaker 2: None?
Speaker 1: How much cocaine did you see a lot?
Speaker 2: Oh my god?
Speaker 1: I mean yeah.
Speaker 2: When people ask me about the story about the rest
Speaker 2: out the world or even New York in the eighties
Speaker 2: or it's not a joke, it was beyond belief. Even
Speaker 2: for me.
Speaker 1: I was like, whoa did you drink?
Speaker 2: Yeah? Drinking I did.
Speaker 1: I mean, like most a lot of chefs, we got
Speaker 1: a bad reputation. Yeah, we have a little too much.
Speaker 2: I never got to the point where it was a poem.
Speaker 2: But yeah, the drinking, you know after shift, you know,
Speaker 2: binging until four or five in the morning or until
Speaker 2: the sun comes up, and the restaurants all the value
Speaker 2: are like lifting again the high end curtain because they
Speaker 2: closed it at like three o'clock in the morning, and
Speaker 2: then you're like, oh crap, it's daylight.
Speaker 1: Yeah, it's a sad feeling when you see that sun coming.
Speaker 2: My god, yes it is.
Speaker 1: What do you think of these people that are that
Speaker 1: don't care about eating and all?
Speaker 2: I don't understand that, And you know, I have a
Speaker 2: really hard way of describing I mean, they have a
Speaker 2: sad life, agreed. They go through life with body function
Speaker 2: and it's really I heat, I drink a shit, and
Speaker 2: they have absolutely no pleasure doing any of those. And
Speaker 2: it's it's kind of sad.
Speaker 1: Someone that says they don't have a sweet tooth. I
Speaker 1: just immediately get angered, like, oh, you don't enjoyed eating
Speaker 1: something that tastes delicious?
Speaker 2: I mean yeah, I mean the thing you know, sweet fat,
Speaker 2: you know, all those salty I mean this is what
Speaker 2: triggers all your emotion, you know. So yeah, if they
Speaker 2: don't like anything, it's it's really strange.
Speaker 1: You know, when you were in New York. It was
Speaker 1: when you were a soush chef there. That's when you
Speaker 1: stumbled upon your chocolate chip cookie recipe. Am I right?
Speaker 2: So the chocolate recipe is really jacktois and we improved
Speaker 2: with him and stuff.
Speaker 1: Yeah, who was the one that deemed it the greatest
Speaker 1: chocolate chip cookie in the world. Who gave it that title?
Speaker 2: I think at the time he was a New York Times.
Speaker 1: I mean, that's a bold state.
Speaker 2: I know, what are the things you like about chocolate
Speaker 2: chip cookies? Because that's always a big cause of debate
Speaker 2: for O the things you like about it? And what
Speaker 2: are the things you don't want in your chocolate?
Speaker 1: First of all, I mean, as I'll start with it
Speaker 1: for me personally, and I care very much about chocolate
Speaker 1: chip cookies. And I don't even know that it's my
Speaker 1: favorite cookie, but I still I love it very much.
Speaker 1: And I've traveled everywhere. By the way, when I got
Speaker 1: married in Italy. Okay, I'm speaking of delicious food. Borgo
Speaker 1: Saner Pietro. I'm not sure they're a sponsor of this podcast,
Speaker 1: but if Borgo Sanra Piedro would like to sponsor this show.
Speaker 1: I would I would love it. I had a beautiful
Speaker 1: wedding there and they also liked that I came there
Speaker 1: and I dressed in costume. Me and some of my
Speaker 1: friends we dressed as old tennis players from the seventy
Speaker 1: with wigs and everything like that. We just like with
Speaker 1: wooden rackets. I can see that. I'll send you a photo.
Speaker 1: You'll love it. Anyway. My wife one time got forwarded
Speaker 1: an email that wasn't meant to come to us. That
Speaker 1: was them writing about our wedding, and they're like, the
Speaker 1: Americans want biscuits, and they were just refreshed, you know,
Speaker 1: they call cookies biscuits. And it just made me feel
Speaker 1: like I was like I was such a trashy little
Speaker 1: person because I wanted a cookie. Anyway, For me, what
Speaker 1: makes a perfect chocolate chip cookie? The simple thing is
Speaker 1: it can't. I can't have a crunchy cookie. I'm not
Speaker 1: a If a cookie is crunchy, I'm there's no way
Speaker 1: it's the best cookie in the world. I want to
Speaker 1: crunch You make crunchy chocolate shop.
Speaker 2: Let me ask you, you want the call of the
Speaker 2: cookie to be soft?
Speaker 1: Yes, But I'll be honest with you. I want everything soft.
Speaker 1: Rarely is a cookie out of the oven better than
Speaker 1: before it went into the oven. That's my that's my
Speaker 1: two cents. Listen. But that's the thing. What anybody says
Speaker 1: it's the greatest in the world, It's like, well, there's
Speaker 1: there's different there ever has different takes. And I'm an idiot,
Speaker 1: so I I.
Speaker 2: Never agree on the base of the the base of that,
Speaker 2: you know. But you have to play the game too,
Speaker 2: you know.
Speaker 1: And now in general, do you feel do you feel
Speaker 1: that you have to uh be extremely patriotic to your homeland.
Speaker 1: Do you have to like say that French food is
Speaker 1: the best food, not because it's not right?
Speaker 2: Well, yeah, I mean there's a lot of good stuff.
Speaker 1: There's great stuff, but it's not the But it's.
Speaker 2: Not, you know, French. It is elevated the notion of
Speaker 2: going out and my sants and conviviality and all these
Speaker 2: two two are more how would you say, like, you know,
Speaker 2: bold thing. You know, so we advertise it better than
Speaker 2: other countries.
Speaker 1: When I'm in When I'm in Paris, my wife gets
Speaker 1: so mad because people speak to me in French and
Speaker 1: speak to her in English. Because I know how to
Speaker 1: blend I know how to blend and like h. I
Speaker 1: even had a person that I stay with. He goes
Speaker 1: every day I tried to dress and he goes, oh, today,
Speaker 1: you look like a true Frenchman. I'd like, oh, I'm
Speaker 1: very excited to hear that. I love. I love France.
Speaker 1: They like to eat too late. I don't like that.
Speaker 1: I like to bea at a restaurant right when they
Speaker 1: open five o'clock, which is not no, that's that's that's insane. Yeah,
Speaker 1: to have dinner at ten eleven, that's not good for me.
Speaker 1: It's my stomach, like, I like food to sit for
Speaker 1: a little bit, right. I spent time in France. The
Speaker 1: last time I was there, I had a French chef
Speaker 1: give my wife a class, and all I could the
Speaker 1: food was she made probably the worst meal she's ever made.
Speaker 1: It was unacceptable. I got some video of that. I'm
Speaker 1: sure the one thing that I took from him. He
Speaker 1: just constantly kept telling her to clean up while she
Speaker 1: was cooking, and I respected that. I was like, yes,
Speaker 1: she's always He's like, yeah, you're clean while you cook
Speaker 1: that way, and I just was like, good, listen to this.
Speaker 2: You're clean as you go. Uh huh that's right.
Speaker 1: Let me tell you about a restaurant in France, in
Speaker 1: Paris that I ate at, and I want you to
Speaker 1: tell me I'm wrong. Everyone's I had to go there
Speaker 1: septeen so it's a hard restaurant to get into. Not
Speaker 1: a lot of Americans sitting in there, and I'm sitting
Speaker 1: there and I'm like, okay, I want to experience this.
Speaker 1: I'm very open minded. I enjoy good food. It was
Speaker 1: too much, it was too much, too much. I don't
Speaker 1: know what too much, too fancy, too, I don't know,
Speaker 1: like I don't need foam over some cold egg dish.
Speaker 1: I don't know what I was eating everything else. And
Speaker 1: my server, who he was very uh, he was curious
Speaker 1: at why I was there, and and then and then
Speaker 1: he could tell sometimes when one of the courses he's like,
Speaker 1: how was that? He's like, that's a bit woodsy.
Speaker 3: Huh.
Speaker 1: I don't describe things as woodsy. But anyway, am I wrong?
Speaker 1: You love that restaurant.
Speaker 2: It's a big debate right now, like about those restaurants
Speaker 2: that you know, how do you define fine dining? How
Speaker 2: do you define a good time in a restaurant? Is
Speaker 2: it you know, the deco? Is it the fancy food,
Speaker 2: is it the overly transformed food? Like you said, you know,
Speaker 2: there's a lot of restaurants like this. I think they
Speaker 2: go too far now.
Speaker 1: And they won't do anything that's not from the region. So,
Speaker 1: like I wanted a dessert, I was like, Oh, is
Speaker 1: there anything that has chocolate or anything? No, because chocolate's
Speaker 1: not from France.
Speaker 2: So I'm like, Okay, that's a little extreme, because I mean,
Speaker 2: are you going to deny you know, food because it's
Speaker 2: you know, it's coming from Spain or.
Speaker 1: Don't get them started on Spain. That's the most expensive
Speaker 1: meal I've ever had in my life, where I was like, oh,
Speaker 1: I really did not enjoy that at all. Talk there's
Speaker 1: no good Mexican food in France.
Speaker 2: Yeah, you're right, you know, I think it's changing a little.
Speaker 1: Is it.
Speaker 2: Yeah?
Speaker 1: Do you like Mexican food?
Speaker 2: I do?
Speaker 1: That's so good.
Speaker 2: I do.
Speaker 1: Can you handle spices.
Speaker 2: To a certain level, definitely more than an average French person,
Speaker 2: which have absolutely nottory owns whatever for spies. So yeah,
Speaker 2: I've travel so I've learned how to like sweat it out,
Speaker 2: you know.
Speaker 1: Do you miss living in France?
Speaker 2: Yes? And no French respect that quality of life. You know,
Speaker 2: they'll fight for it and that's their primary thing or
Speaker 2: quality of life. And when I go there, I appreciate that,
Speaker 2: you know, I appreciate that. Well, I'm sorry, I'm not
Speaker 2: going to you know, I'm down and I want to
Speaker 2: go home. That's it, you know. I mean my boss
Speaker 2: in New York used to say, in America, you know,
Speaker 2: you're like an orange. You know, we squeeze you to
Speaker 2: death and then we throw you out. We find someone
Speaker 2: else to do it. What a nice boss, I know.
Speaker 1: I take I take vacations constantly. Yeah, it's literally almost
Speaker 1: all I do. I just vacation. And when I'm on vacation,
Speaker 1: I'm planning my next vacation. I work in locations just
Speaker 1: so I can vacation.
Speaker 2: You have the luxury to do that, you know, because
Speaker 2: you know our songs. If you request the day out,
Speaker 2: they're like, who's going to cover your shift? Who's going
Speaker 2: to do this, who's going to do that? And they
Speaker 2: put the guilt on you. Like I have to say,
Speaker 2: like the I saw own business, it's probably like about
Speaker 2: a hundred and fifty years beyond everybody.
Speaker 1: When people talk about restaurants, like it's so impossible for
Speaker 1: that business to survive. I'm always like, good, it shouldn't survive.
Speaker 1: It should I can't imagine wanting to cook the same
Speaker 1: thing every night for thirty years. That that's insanity, you know, crazy.
Speaker 2: It's a tasting. You say that it was in New
Speaker 2: York and one of my cups and I had changed them,
Speaker 2: and you you know, and it came and he complained
Speaker 2: that it came like a few times. You really like
Speaker 2: that dish, and you know why I took it out
Speaker 2: of the And I'm like, well, I just cooked it
Speaker 2: thirty thousand times. Yeah you can to. You know, you
Speaker 2: come one twice a month and you enjoy it. I
Speaker 2: cook it every night, you know, hundreds of time. I'm like,
Speaker 2: I'm done, I'm tired, you know. So I think that's
Speaker 2: that's the situation in the re sound business in general
Speaker 2: in America. I don't think the system is viable anymore.
Speaker 2: It's always you have to do it the cheapest way,
Speaker 2: the most efficient way. You don't care at the end.
Speaker 2: Who suffer is the staff, you know, the staff and
Speaker 2: them all. Honestly, I think there's way too many icelants
Speaker 2: in general.
Speaker 1: Here, well in Los Angeles, yeah, well see, well I
Speaker 1: live out, you know, pretty far out in Malibu, and
Speaker 1: there's just a small group of restaurants, and anytime one
Speaker 1: of them closes, I get excited because I'm like, good,
Speaker 1: there'll be a new restaurant exact entirely eating there anyway. Yeah,
Speaker 1: you worked at Bakara Instanta Barbara. That's right back when
Speaker 1: Bikara was nice. Now I know Bikar is not a sponsor,
Speaker 1: and I don't care because ever since the Ritz Carlton
Speaker 1: took over, you've fallen off. I don't want to be
Speaker 1: there anyway. I'd rather stay to watch my sander Seedar
Speaker 1: Ranch or something like that. Anyway. Do you like sander
Speaker 1: Seed Ranch.
Speaker 2: It's beautiful, so beautiful, Oh my god, it's a classic.
Speaker 1: And do you You get your room there and everything's included,
Speaker 1: your meal at the restaurant and everything like that. So
Speaker 1: that's when you start ordering like a crazy person. I
Speaker 1: got to get my money's worth. It so expensive. You
Speaker 1: worked at Bikar How long did you work there?
Speaker 2: Foolios?
Speaker 1: Uh huh? I mean did you come from New York too? Directly?
Speaker 2: There?
Speaker 1: See that's a good switch. The you were like you
Speaker 1: needed that after New York, like the Squeeze into the orange.
Speaker 1: Then you come to to Bakara and you're just.
Speaker 2: Like you go from eight million people to eighty thousand.
Speaker 2: You know, it's like you eat the wall like full blast,
Speaker 2: you know. I mean I used to you know, finish
Speaker 2: and tried to get a glass of wine somewhere in
Speaker 2: town and it's like nine thirty and everybody's like oha close.
Speaker 2: I'm like what it took me a while to adjuss.
Speaker 1: You ever read a nasty review about yourself? Oh yeah,
Speaker 1: what's the worst thing you can remember?
Speaker 2: That was written by Guile Green, who was like really
Speaker 2: famous food rider off magazine, I mean, very well respected.
Speaker 2: And there was the time I was at the Cirk
Speaker 2: and we did a beef cheek raviry. This is the
Speaker 2: story of Ratitui. Go on, okay and you're gonna like this,
Speaker 2: And she wrote a review. So it was not for
Speaker 2: me personally, but for the restaurant because I was I
Speaker 2: was a there and she said that out there them
Speaker 2: they had to serve beef cheek gravierry. It's basically the
Speaker 2: equal of dark food. And like two years later, Mario
Speaker 2: Battle you opened Babo and want to be signature dish
Speaker 2: was a beef chie graviry okay, and she wrote about
Speaker 2: it and she arrived about it okay.
Speaker 1: So this credit the review.
Speaker 2: I was like, oh my god, I got crazy. You know.
Speaker 2: Just after that she writes a review now for me
Speaker 2: as a chef of Marasha.
Speaker 1: Uh huh.
Speaker 2: So it was Geny I and I was doing an
Speaker 2: event in Eastmpton and she calls me because she was
Speaker 2: going to write a review and she wanted to do
Speaker 2: a fact check. So she's like, hey, I mean I
Speaker 2: was like making blah blah blah, and I'm like, I
Speaker 2: don't want to talk to you. She's like, wow, I
Speaker 2: don't want to talk to you. I'm still upset about something.
Speaker 2: And she's like, when you remember when dog food? Yeah,
Speaker 2: you remember when I was at let Can you wrote
Speaker 2: that review and you said that we served you dog
Speaker 2: food And she's like oh, I'm like yeah, beef cheek probbularly.
Speaker 2: And then like a you and a half later, you
Speaker 2: like rave about mild doing the same thing at Bablah.
Speaker 1: I'm like, come on, I love it you hold a grudge.
Speaker 1: I love that you hold a grudge.
Speaker 2: I mean it was a nice way. You know. I
Speaker 2: was not really me, but I wanted to make.
Speaker 1: You make your point.
Speaker 2: I made my point.
Speaker 1: And what did she say? She apologized, Ah, there you go, Yeah,
Speaker 1: food allergies. What do you do when someone gives you
Speaker 1: a laundry list of things that can't be in their fit?
Speaker 2: I remember there was a lady that came to our somewhere.
Speaker 2: I walked and the server comes in the kitchen and goes, Chef,
Speaker 2: I need to talk to you. Okay, what's the deal?
Speaker 2: And he gives me like a little kind of like
Speaker 2: a large business call laminated. You had the name of
Speaker 2: a doctor on top. I mean, he looks like very official,
Speaker 2: but who cares? And I didn't call the doctor and
Speaker 2: there's like seventeen ingredient listed.
Speaker 1: Don't go to a restaurant.
Speaker 2: He's like, what do you want me to tell? I'm like,
Speaker 2: I'm going to go tell. So I went in dying
Speaker 2: woman and said, listen, I have to apologize, but we're
Speaker 2: not going to be able to feed you tonight, you know,
Speaker 2: and we cannot even know for you a glass of
Speaker 2: why because you say your allergy to our call. So
Speaker 2: we'll be happy to give you a glass of water,
Speaker 2: right and stay with your friend. And she was a
Speaker 2: big party with seven people okay, and she stopped making
Speaker 2: a scene. You know, I go all the places they
Speaker 2: tried to accommodate me. I'm like, listen, they can do
Speaker 2: whatever they want over there. You should have gone there.
Speaker 2: And she looked at me, She's like you're serious. I'm
Speaker 2: like absolutely, And as I turned back, I hear your
Speaker 2: friend going, that's about time someone is calling me her
Speaker 2: bush it Ah.
Speaker 1: I was like, good, I dated this girl. Just an
Speaker 1: amazing body. I mean I her last boyfriend was Hugh Hefner. Okay, yeah,
Speaker 1: she had a huge shellfish allergy. That's I mean, very dangerous.
Speaker 1: Has the EpiPen with her at all times? Where do
Speaker 1: I take her on our first date? A nice little
Speaker 1: seafood check restaurant? No way, Yes I do, Yes, I do.
Speaker 1: I want to see where I matt in the relationship.
Speaker 1: What does she order a baked potato? That's that's a
Speaker 1: true story. Oh why do you hang out with my
Speaker 1: friend Johnson? I don't understand the relationship at all. He's
Speaker 1: a good guy, you know, I mean, he's a good guy,
Speaker 1: but still it doesn't make any sense. A French chef
Speaker 1: and then John this guy, Ohio, he loves food, Yes
Speaker 1: he does. He does, and you know what I mean,
Speaker 1: and that's all you care about. No, I mean, the
Speaker 1: guy actually cooks for me. Can you imagine? Do you
Speaker 1: do you enjoy eating when someone cooks for you?
Speaker 2: Or is it? This is the best part because I
Speaker 2: think most people are frighten him by cooking for me,
Speaker 2: you know, and you know for me when they cook
Speaker 2: for me, I'm like, I'm grateful they appreciate me. I
Speaker 2: appreciate them. I mean. And it's not the end result,
Speaker 2: it's it's the conviviality. It's being together, you know, sharing
Speaker 2: a meal.
Speaker 1: All right? What's your favorite American fast food restaurant chain? Oh?
Speaker 2: My god, I don't eat fast food?
Speaker 1: You know what? The you know what? The answer that
Speaker 1: question is none of it. It's all horrible. Have you
Speaker 1: ever had fast food from a fast food restaurant? Yes?
Speaker 1: Which restaurant?
Speaker 2: In and out?
Speaker 1: In now?
Speaker 2: Oh?
Speaker 1: Well, I mean if you're now that you say that
Speaker 1: out loud, it's like, I mean, I turn a blind
Speaker 1: eye to that. That's that's nice.
Speaker 2: Yeah, it was in Okay and it was invited by
Speaker 2: Julia Child.
Speaker 4: How messed up is That's amazing? That's an amazing stay
Speaker 4: you from New York, so I moved to. She's like, oh, maybe,
Speaker 4: so nice to see you.
Speaker 1: Let's go to in and out.
Speaker 2: No, She's like, I'll twitch you. Let's go on a date.
Speaker 2: Let's go for lunch. And I'm like driving and I'm
Speaker 2: like where we're going? Oh, keep going, keep going, and.
Speaker 1: Then she just did you go? Did you go inside? Yes?
Speaker 1: You said in the boot they give you little hats.
Speaker 1: You could have worn one of the little hats there.
Speaker 2: The best party is like, you know, their kids in there,
Speaker 2: and then I have no clue. Of course, Julia child word.
Speaker 2: So only the older people, like the parents or whatever,
Speaker 2: they're like, oh my god, child. And I remember all
Speaker 2: the lady because I paid, you.
Speaker 1: Know, oh such a gentleman.
Speaker 2: Yeah, mean god. And but the person at the cash
Speaker 2: to be like your grandma forgot a couple of soda.
Speaker 2: Your grandma was like, but you know what I mean.
Speaker 2: She was. She was as stole as me. You know,
Speaker 2: she was like six one or six two. Oh yeah, yeah,
Speaker 2: she was a giant woman.
Speaker 1: That's great.
Speaker 2: I remember coming in the kitchen like in New York,
Speaker 2: you know, once and she's like, oh, I mean I
Speaker 2: love you you one. All the few cook who still
Speaker 2: cook with butter. She was a collecter.
Speaker 1: You ever you ever eat it a buffet in Vegas?
Speaker 2: Yeah? Yeah, I don't have to be able to know.
Speaker 2: You have to be able to experience all those big
Speaker 2: Like I said, those big I mean I can think,
Speaker 2: you know, I cannot say I've been to Vegas and
Speaker 2: I only eat in in three style Michelin Star, which
Speaker 2: is nice, but I also have to experience. Okay, what
Speaker 2: is the big deal with the buffet? You know?
Speaker 1: And you how is your experience?
Speaker 2: Oh my god, it's almost disgusting. I mean to see this.
Speaker 1: Do you think that you think that it is disgusting?
Speaker 1: When I used to start working in Vegas when I
Speaker 1: was a young comedian, I loved it.
Speaker 2: No.
Speaker 1: No, I didn't get to eat at the buffet. I
Speaker 1: had to eat in the buffet in the basement with
Speaker 1: all the employees. Like it'd be like the women with
Speaker 1: the headdresses on coming through and we're all just shoveling
Speaker 1: food under our plates. And I was like, this is
Speaker 1: as sad as it can get. But I would do
Speaker 1: it because it's free. Exactly do you eat sandwiches?
Speaker 2: I do.
Speaker 1: I love a sandwich.
Speaker 2: A good sandwich is good. I love a sandwich, but
Speaker 2: it has to be like the right proportion, the right
Speaker 2: take shues, perfect bread. Yeah, the bread is the key,
Speaker 2: you know, because it's just too hot you kind of
Speaker 2: bite it.
Speaker 1: What do you think of wraps, wraps, upset?
Speaker 2: Yeah, wraps is dumb. Raps is good for like testless
Speaker 2: vegan people.
Speaker 1: I'm not said your personal chef, now.
Speaker 2: Yes I am.
Speaker 1: Do you prefer that?
Speaker 2: I mean it was It was never something I really
Speaker 2: wanted to do, you know. It was the fact that
Speaker 2: the pandemic hit and whatever I was doing like the
Speaker 2: bottom like everybody else. And I was lucky that this
Speaker 2: person came and say, hey, you pay your dues for
Speaker 2: a while, come with me out of hell.
Speaker 1: Oh, let's talk about this. I want to talk about
Speaker 1: personal chef. I want to know what's accessible to people
Speaker 1: and what's not. How many meals are you cooking a
Speaker 1: week for them? Are you there every day seven days
Speaker 1: a week? They're five days a week, three days a
Speaker 1: week now three days a week. All right, so you're
Speaker 1: open for business. You could take on another round, Like
Speaker 1: if I wanted three meals a week, a nice dinner entree,
Speaker 1: the whole nine nice fish wanted you to do the
Speaker 1: shopping everything, dessert and everything like that. What am I?
Speaker 1: What am I?
Speaker 2: And for four people, let's say the cheapest would be
Speaker 2: seven on bright okay two, you know it could be
Speaker 2: a lot higher.
Speaker 1: So sure, all right, it's about seven hundred. I'm going
Speaker 1: to be on the cheaper end. I feel my taste
Speaker 1: are probably on the cheaper end there. And you do
Speaker 1: present it and serve it or no.
Speaker 2: So it depends. You know, some people want it, plate
Speaker 2: it because they want to fancy dinner. They have, you know,
Speaker 2: really high profile guests like my boss. Okay, once he
Speaker 2: has a profile. Guess, so he's played. I have servers.
Speaker 2: I mean, we do the whole thing. When it's family,
Speaker 2: we do it family started, Okay, when it's just a family.
Speaker 1: Is your client? Is your client a celebrity not per se?
Speaker 2: Uh huh okay, I mean he's a very successful business
Speaker 2: post business.
Speaker 1: What kind of business are they in?
Speaker 2: I would say biotech?
Speaker 1: Okay, I'm no longer interested.
Speaker 2: Now.
Speaker 1: Your specialty is fish.
Speaker 2: That's what I like to cook.
Speaker 1: Do you get buy? Do you do all the shopping
Speaker 1: I do? Where's the best place to get fish in LA?
Speaker 2: I mean, it really depends what you're looking for.
Speaker 1: Shrimp cocktail.
Speaker 2: Who doesn't like a shrimp cock I don't.
Speaker 1: Order a shrimp cocktail. That's disgusting. Everyone talks about like, oh,
Speaker 1: this is the perfect chef's kitchen. What do you actually want?
Speaker 1: What's what's a great kitchen?
Speaker 2: If you see Jones's kitchen.
Speaker 1: John's house is that I get lost. I've never I
Speaker 1: can't imagine the footprint of his house is so confusing.
Speaker 1: But no, every room I'm walking too is like I
Speaker 1: just renovated this. I'm like, oh, it looks great. But
Speaker 1: then you go into that one room where the two
Speaker 1: little kids are in little cages next to each other.
Speaker 1: That's kind of scary having twins, as.
Speaker 2: I had twin sisters.
Speaker 1: Did you older younger older? I guess I might be
Speaker 1: a little No.
Speaker 2: No, it was not cool.
Speaker 1: No, because I was like a toy that was a
Speaker 1: toy for a Whow that's good. Do they do they
Speaker 1: enjoy your cooking?
Speaker 2: Yeah?
Speaker 1: They do, that's good.
Speaker 2: No, everybody in my family enjoyed my cooking, that's for sure.
Speaker 1: Do they force you to cook when you guys get together?
Speaker 2: They don't force me. But I feel like, you know
Speaker 2: they're they're not always couldn't I incline. I mean they
Speaker 2: appreciate good things, they don't have the skills sometimes, so
Speaker 2: I let them plan and then I help.
Speaker 1: It's really funny how it's such a skill, Like you think, oh,
Speaker 1: you can read, so you should be able to cook,
Speaker 1: and the two don't go hand in hand. Do you
Speaker 1: know what I'm saying. I don't mean to simplify to
Speaker 1: that level, but it's like, if you give me step
Speaker 1: by step instructions, I still will not make a meal
Speaker 1: that taste anywhere the way it should.
Speaker 2: Yeah, And that's kind of like what it is with
Speaker 2: my sisters. I mean, they have shit great food. They
Speaker 2: won't the good food. So you know what I do
Speaker 2: is I go shopping with them.
Speaker 1: I still, I still won't do it. I just i'd
Speaker 1: rather there's no the money is worth it. Grocery shopping
Speaker 1: alone is the worst thing ever.
Speaker 2: Even for me.
Speaker 1: You know what I will, I would pay a fortune
Speaker 1: for someone a service. I want somebody to invent this.
Speaker 1: I want someone to bring me four pieces of fruit
Speaker 1: every day to my house. That's because all I do
Speaker 1: is throw fruit away because it's no longer good. And
Speaker 1: I just want every day four pieces set on my
Speaker 1: doorstep somebody do that. They used to for milk. They
Speaker 1: used to put milk on people's doorsteps. Why can't somebody
Speaker 1: put four pieces of fruit every day?
Speaker 2: Crazy?
Speaker 1: The milk at the door That is pretty stupid. I
Speaker 1: was like, And apparently all they were doing was banging
Speaker 1: the moms. Wow, good, no one, it was a good gig.
Speaker 1: What about relationships with people? Physical? Sexual relationships?
Speaker 2: When you spend ten twelve hours cruise to people? Yes,
Speaker 2: he gets pretty?
Speaker 1: Do you ever while having sex? Do you ever? Yeall corner?
Speaker 2: You're watching too much TV?
Speaker 1: Do you watch the Bear?
Speaker 2: Oh? My god, this is the this is.
Speaker 1: The question everyone asked me.
Speaker 2: This is the question.
Speaker 1: It's so intense. They all seem like they're on the
Speaker 1: verge of a breakdown. Gosh, it was accurate in some level.
Speaker 2: Label and the level disconnection between every character. Yeah. I
Speaker 2: mean the first season, I have to say, I was like,
Speaker 2: oh shit, I couldn't go to sleep.
Speaker 1: Talk to me about cooking shows? Do you hate them?
Speaker 1: Do you like them? Do you find them entertaining? Do
Speaker 1: you watch them?
Speaker 2: I mean I do watch a few of them, but
Speaker 2: I haven't in a while.
Speaker 1: I like the Great British Baking Show. I know that
Speaker 1: you prefer. I know you prefer the French version.
Speaker 2: I do.
Speaker 1: I'm not gonna watch that, though.
Speaker 2: It's interesting to watch in I don't know why, but
Speaker 2: there is some time the Breech version I'm very impressed
Speaker 2: and sometime I'm like, come on, you shouldn't even put
Speaker 2: this on TV.
Speaker 1: Well, I just I mean, it's a sweet show. Just
Speaker 1: rarely is there a show where everyone's positive and nice
Speaker 1: to each other. It's true, and it's not about insulting.
Speaker 1: And then, for goodness sakes, that Paul Hollywood. He does
Speaker 1: a handshake and that's the biggest deal in the world
Speaker 1: to people, right, that guy Fiery? You ever met that guy?
Speaker 2: I did?
Speaker 1: Is it true that his hair is made from cheese?
Speaker 2: With?
Speaker 1: Why is Michelin the tire company in charge of telling
Speaker 1: us what the fanciest food in.
Speaker 2: The world is? Yeah, well they've done it for like.
Speaker 1: Why why is the two things?
Speaker 2: Because he never started for the general public. He was
Speaker 2: he started for their ripes. When they were going in
Speaker 2: at the beginning of the twentieth century, when they were
Speaker 2: going from town to town tried to sell tires. The
Speaker 2: guys would stop making notes like, oh, next time you're
Speaker 2: in that region, stop that for runch.
Speaker 1: Well, who gives a shit what this dumb tire salesman
Speaker 1: thinks is good food?
Speaker 2: I mean, yeah, before you're like a tire company, but.
Speaker 1: I don't still mean something. Everyone still talks. Oh it's
Speaker 1: the Michelin Star.
Speaker 2: Is the oldest, mostly established one.
Speaker 1: What about Zagat? Remember Zago was a Zagat. I think
Speaker 1: WoT culture canceled that.
Speaker 2: I mean it's my accent, I guess yeah. I mean
Speaker 2: Zagat was pretty good because you had a rating for
Speaker 2: the service. You had a rating for the ambiance, you
Speaker 2: know that decor and all this, and you had a
Speaker 2: rating for the food. So by reading like the few
Speaker 2: little lines, you had a general consensus of what you
Speaker 2: were getting into, you know.
Speaker 1: Right, versus Yelp, where Yelp is just people complaining that
Speaker 1: they didn't get enough fucking eggs.
Speaker 2: Oh my chair was wobbling.
Speaker 1: It's not a useful review. Yeah. I look at Yelp
Speaker 1: and I'm like, if if the reviews don't say, like, oh,
Speaker 1: they refuse to serve Asian people, then I'd be like, oh,
Speaker 1: I'm glad they wrote that. I won't go there. But
Speaker 1: if you're going to complain that the meal was five
Speaker 1: dollars overpriced. I'm like, I don't care. I don't want
Speaker 1: to read three paragraphs. Yet I do. I still read it.
Speaker 2: And that's one thing I never actually, I never ever
Speaker 2: read YELP because it's just a waste of time.
Speaker 1: I disagree with you on one thing, because then I
Speaker 1: can at least look at photos. If I can look
Speaker 1: at photos of the restaurant inside, I can get a
Speaker 1: feel if I look how they printed their menu. If
Speaker 1: their menu looks disgusting, I can you know a bad font,
Speaker 1: a bad font? I'm out.
Speaker 2: But now you have so many ways of getting this.
Speaker 2: I mean, you have so many you have better pictures.
Speaker 1: Whatever, it's easy. That's how I use it for some things.
Speaker 1: I'm just saying I still use it for something. Tell
Speaker 1: me some overrated restaurants here in.
Speaker 2: La Oh I don't do that.
Speaker 1: Okay, Fine, I'm going to tell you some restaurant. Because fine,
Speaker 1: I'm going to tell you some restaurants that I eat at,
Speaker 1: And you tell me what if it's over Georgio Baldi, Okay.
Speaker 2: You had to eat this one first. Yeah for me,
Speaker 2: it's it's overrating.
Speaker 1: Okay, the sweet corn ravioli very delicious? Yeah yeah, yeah, yeah,
Speaker 1: dar all right, you have you ate it? Fia in
Speaker 1: Santa Monica. F I A, yes, it's beautiful. It's a
Speaker 1: beautiful that's beautiful as date night. My wife makes me
Speaker 1: take her on date night. Our rule is once a month,
Speaker 1: I have to take my wife on a date. It's
Speaker 1: a dumb rule. Why I just like I'd rather not
Speaker 1: go out. I know, I know. If she didn't say
Speaker 1: you have to take me out once a month, I
Speaker 1: would never take her out ever. I would be zero
Speaker 1: times and I would fall more in love with her.
Speaker 1: What do you think, John of Vinnie's.
Speaker 2: John and Vinnie's dresself.
Speaker 1: I think remember when you said you weren't gonna say
Speaker 1: if things were overrated, and then I say the restaurants,
Speaker 1: and you immediately say that they're overrated.
Speaker 2: Because like you say the right songs.
Speaker 1: I don't want to tell you that's fine. Fair. Felix
Speaker 1: in Venice is good. It's good. One not to get in,
Speaker 1: but thank you. Let me tell you something about it.
Speaker 1: So I take my wife there occasionally to Felix. Sometimes
Speaker 1: I'll have my assistant make my reservation and they'll make
Speaker 1: two reservations.
Speaker 2: Right, So what time you get in when you always aition.
Speaker 1: I don't know, five six something that silly. But if
Speaker 1: it's sometimes I say, you have to put it under
Speaker 1: my name, not that it gives you anything, but at
Speaker 1: least it's it's my name. They'll give me a better table, right,
Speaker 1: But sometimes it gets put under her name or and
Speaker 1: I lost my mind because then I had a garbage
Speaker 1: table on the back. That's my biggest complaint with restaurants.
Speaker 1: I understand it's the margin for profit is impossible. I
Speaker 1: understand that I don't want to sit two inches away
Speaker 1: from somebody else. Now it's date night, I'm this far
Speaker 1: away from money. Guess what, remy I'm not going to
Speaker 1: talk to my wife tonight because I don't want these
Speaker 1: people listening to me talk. So I just sit there, understood,
Speaker 1: So charge me three times as much and fucking move
Speaker 1: the table two feet away.
Speaker 2: And that's so is my point. You know, if you
Speaker 2: if your business model is not sustainable to be so
Speaker 2: what do you how do you define fine dining? Intimacy,
Speaker 2: the ambiance? But if you'l so close to each other
Speaker 2: and you charging high price, well maybe there's something. Do
Speaker 2: you need the volume or you need this? You know?
Speaker 2: And that's yeah, it's a small mounting.
Speaker 1: Yeah, what do you think of nobu?
Speaker 2: Noboo? Is nobody's a chain?
Speaker 1: Ah? Look at that. It's a change your final meal
Speaker 1: before you die. What are you having?
Speaker 2: I haven't decided yet. I'm not already to die yet.
Speaker 1: No good, I'm thinking about I have a big burrito
Speaker 1: just because I want to make a mess.
Speaker 2: Yeah, I never heard that.
Speaker 1: What about chili? Do you make chili?
Speaker 2: Yeah? I do?
Speaker 1: I love chili.
Speaker 2: Yeah.
Speaker 1: Just I'm just feeling you out for things I like,
Speaker 1: do you ever make a brookie?
Speaker 2: I have?
Speaker 1: You've made a brookie? That's the stupidest thing I know.
Speaker 2: I still don't get it.
Speaker 1: What are you talking about? You don't get it. It's
Speaker 1: a brownie and a cookie. It's a brookie.
Speaker 2: Yeah?
Speaker 1: Do you?
Speaker 2: Uh?
Speaker 1: Do you ever make a queen? Aman? Are they difficult?
Speaker 2: That tweaky? I mean, I wouldn't say difficult, but yeah,
Speaker 2: just a lot of sugar and butter.
Speaker 1: I know, I want you one once a week at
Speaker 1: the farmer's market. I go to the farmer's market and
Speaker 1: there's a pastry person there and I got a queen
Speaker 1: them on and I'm like, you're good for the weekend, No,
Speaker 1: just for that day you get I have I have
Speaker 1: a See. I come from a line of sweet tooths. Okay,
Speaker 1: my grandfather was a baker. I had a bakery, had
Speaker 1: a couple of bakeries, and and and my dad bakes.
Speaker 1: And I've always enjoyed baking. And I've always just every
Speaker 1: meal I have, I can eat a dessert, no matter
Speaker 1: how amazing in a restaurant is. If their dessert menu
Speaker 1: doesn't appeal to me, rarely am I interested in going. Really,
Speaker 1: I need to know that the dessert is going to
Speaker 1: be delicious as well.
Speaker 2: Well, you know what I mean, it makes sense. You know,
Speaker 2: this is how you hand the meal. Yeah, you know,
Speaker 2: I saw especially. Yeah, I feel for me the last thing,
Speaker 2: either the little petty fool, the mignalis, the desert that
Speaker 2: You're right, that's what's going to set it up. Because
Speaker 2: if you put all that effort to do the beginning
Speaker 2: and then you hand up on a whoop note, it.
Speaker 1: Just kills every Asian restaurant horrible desserts.
Speaker 2: I know what's up with that?
Speaker 1: That's too funny. All right, tell me about your famous candlee.
Speaker 2: What about the candie?
Speaker 1: First of all, what the fuck is a candie?
Speaker 2: What the fuck is a candilee. It's nothing. It's kind
Speaker 2: of like a kool yana of bodo. You know, it's
Speaker 2: very sweet. It's a texture thing. So the outside is
Speaker 2: really crunchy. The in stye is kind of guy. You
Speaker 2: might not like it. You don't like country.
Speaker 1: I can hint no, I just don't like a crunchy cookie.
Speaker 2: But the Santa is kind of like soft and guey,
Speaker 2: and the external is very crunchy.
Speaker 1: And how did you perfect it?
Speaker 2: By errors?
Speaker 1: You're very protective. You won't let anybody know how you
Speaker 1: actually make them. Correct.
Speaker 2: Well, I will tell them how to make them. But
Speaker 2: it takes a little more than that to do that,
Speaker 2: because it's it's really a game of patience. And really,
Speaker 2: I mean I did some today. Okay, so you're going
Speaker 2: to try it?
Speaker 1: Oh wow, do I have anything? Use me? Look at
Speaker 1: this presentation?
Speaker 2: Is that the best cookie in now?
Speaker 1: All right? It looks good to me? And that's fine?
Speaker 1: How dare you? It's beautiful? It's a beautiful cookie. My
Speaker 1: wife she's always like, whenever she makes chocolate, I make
Speaker 1: chocolatechip cookies for her. She doesn't want a lot of
Speaker 1: chocolate in it. And I'm like, what, that's what I'm
Speaker 1: excited about it.
Speaker 2: I think in no ICP there's more chocolate than flower.
Speaker 1: Really. Now I'm a fan. I'm a fan. Oh that's
Speaker 1: good stuff. Yeah, that's good stuff. You know what grosses
Speaker 1: me out the most about food shows is watching people eat. Yeah,
Speaker 1: it's disgusting.
Speaker 3: Mm hm hm you know what you're doing? Yeah, of course,
Speaker 3: an amazing cookie. This is the best cook I've ever
Speaker 3: had in my life. That's a crazy thing to ask.
Speaker 3: I don't know, but I would. I'd pay five dollars
Speaker 3: for this for one cookie. That's fair at a farmer's market.
Speaker 3: That's fair.
Speaker 1: That's a good price. Do you ever sell your cookies? No?
Speaker 1: I know?
Speaker 2: A stupid o me?
Speaker 1: All right, now this How are you supposed to eat this?
Speaker 1: Are you supposed to bite it? Anything? Fancy? What do
Speaker 1: I need to know about this?
Speaker 2: It is very crunchy outside, and.
Speaker 1: It's gonna be like putting in the insider? No? Is
Speaker 1: it gonna spill?
Speaker 2: No?
Speaker 1: Do I need to cleanse my palate before?
Speaker 2: No?
Speaker 1: No?
Speaker 2: I mean yeah, you don't want your tongue to be
Speaker 2: cooked and chocolate before you do that. Yeah.
Speaker 1: I don't even know what I'm about to taste at all?
Speaker 1: What if I don't like it, if.
Speaker 2: You don't have to finish it, oh you mm hm
Speaker 2: oh the smile.
Speaker 1: I like it. I love it. Here's the thing. I
Speaker 1: could eat nothing but dessert until I die, and just
Speaker 1: like I know, my life wouldn't be long.
Speaker 2: But you'd be nice.
Speaker 1: Yeah, that's really good. That's really mean. Well, you've got
Speaker 1: to listen. Thank you very much. This is exciting, chef Remy.
Speaker 1: This is this is the way to my heart. A
Speaker 1: chocolate chip cookie. I appreciate everything. Thanks. Okay, that was
Speaker 1: four family, Pasha. That was a great interview. I want
Speaker 1: a thank Remy. He's an amazing chef. Had him over
Speaker 1: my house recently. He kicked your water bowl over That
Speaker 1: made you very mad. He doesn't drop a lot of
Speaker 1: food either. That also upset you. Carl My dog carls
Speaker 1: with me as always. Remy also burnt a batch of
Speaker 1: chocolate chip cookies at my house. Now he blamed it
Speaker 1: on always like, oh, your convection bake runs really hot.
Speaker 1: I don't think it runs true, but anyway he did
Speaker 1: in the second batch was amazing. He also did some
Speaker 1: other fancier desserts, which the foreigners at the party loved.
Speaker 1: The Americans are like, good, you put a little more
Speaker 1: sugar in this, but no, I was wonderful boyswearpink dot com.
Speaker 1: Check that out the goat. The new reality competition show
Speaker 1: that I'm hosting comes out on Amazon sometime. Hey Amazon,
Speaker 1: why don't you tell me when the show is going
Speaker 1: to be on that we shot over a year ago.
Speaker 1: The process for this show is maddening. I'll be performing
Speaker 1: here in Los Angeles at the Dolby May fourth for
Speaker 1: the Netflix Comedy Festival. That's going to be exciting. And
Speaker 1: before we go, we got a another bedtime story from
Speaker 1: my son when he's three years old. I hope you
Speaker 1: like this one. See you next week.
Speaker 5: One upon a time, they were two am mumbo. They
Speaker 5: were a seattle and a sea lion. But they didn't
Speaker 5: know how to film, so they dawned on a sabol.
Speaker 5: Then they watered sea and then they twitted because they
Speaker 5: were bold, not happy because they were medium emode in
Speaker 5: the ocean. They were in flod the osi. Then they
Speaker 5: saw our datus. But then they went to mathab and
Speaker 5: filmed in the ocean and Mahabu and they were just
Speaker 5: poy but they saw a seward and amp ends.
Speaker 1: But you give the the end and then but that
Speaker 1: story was crazy. I liked it. I liked that was
Speaker 1: a good story. Thank you for that one.