WEBVTT - My Personal Chef  - Rémi Lauvand 0:00:00.400 --> 0:00:05.000 What's your favorite American fast food restaurant chain? 0:00:06.440 --> 0:00:08.399 Oh? My god, I don't eat fast food. 0:00:08.520 --> 0:00:10.680 Have you ever had fast food from a fast food restaurant? 0:00:10.760 --> 0:00:11.280 In and out? 0:00:11.760 --> 0:00:12.120 In now? 0:00:12.280 --> 0:00:12.479 Oh? 0:00:12.880 --> 0:00:14.760 I mean I turn a blind eye to that. That's 0:00:14.840 --> 0:00:15.400 that's nice. 0:00:15.480 --> 0:00:19.480 Yeah, it was okay, and it was invited by Julia Child. 0:00:24.200 --> 0:00:34.640 Pasha Cash Shows Show Show. Welcome to Toash Show. Now 0:00:34.960 --> 0:00:39.000 you may notice that I'm not wearing my wedding ring today. 0:00:39.159 --> 0:00:44.960 It's right here. About six months ago, I was surfing 0:00:45.479 --> 0:00:50.040 in Florida a little beach break shore break water was 0:00:50.080 --> 0:00:54.160 probably six inches deep. Jammed my finger, it swelled up. 0:00:54.280 --> 0:00:57.000 Didn't want to cut the ring off, so I let 0:00:57.040 --> 0:00:58.080 it stay on there. 0:00:58.600 --> 0:00:58.760 Uh. 0:00:59.200 --> 0:01:02.959 And then just yesterday I finally was able to get 0:01:03.000 --> 0:01:07.959 it over this swollen gross knuckle. Six months later. Oh 0:01:08.080 --> 0:01:10.640 it was, But so now I have to walk around 0:01:10.760 --> 0:01:15.080 with my ring and set it down near me so 0:01:15.120 --> 0:01:19.679 that no one tries to have sex with me. I 0:01:19.720 --> 0:01:21.640 gotta do it. My wife's like, you better put it 0:01:21.680 --> 0:01:27.039 near you so that it blocks all the vagina from 0:01:27.080 --> 0:01:32.120 engulfing your penis. Anyway, can tell? Does that look bad? 0:01:32.360 --> 0:01:33.240 It hurts? 0:01:33.360 --> 0:01:33.800 Oh? 0:01:34.400 --> 0:01:39.440 Stupid? It still hurts whatever I get through it. I've 0:01:39.480 --> 0:01:41.640 been sick. To Eddie, how you feeling, I'm feeling pretty good. 0:01:41.880 --> 0:01:44.000 You were sick for a while there, huh covid over 0:01:44.040 --> 0:01:47.160 the break Yeah, oh man, that's a shame. Well, at 0:01:47.240 --> 0:01:48.440 least not on a ventilator. 0:01:48.920 --> 0:01:49.400 All right. 0:01:53.040 --> 0:01:56.440 I got sick and I'm still talking about it. I 0:01:56.480 --> 0:01:59.520 had a cold three weeks ago. I'm not whining either, 0:02:00.040 --> 0:02:03.400 creating content. How did I get a cold? Oh, I'll 0:02:03.440 --> 0:02:06.040 tell you how I got a cold. My mother in law, 0:02:06.200 --> 0:02:11.799 who's famously never sick, happened to be living with us 0:02:11.800 --> 0:02:15.880 for a month, and that entire month she was open mouthed, 0:02:15.919 --> 0:02:20.680 coughing all over the Monopoly deal cards every night. You 0:02:20.720 --> 0:02:23.519 know the worst part for me when I get sick. 0:02:23.560 --> 0:02:26.440 I got the flu. The worst part about it is 0:02:27.520 --> 0:02:31.840 not the pain of this statement, but just being mocked 0:02:32.240 --> 0:02:36.160 by my wife because I have cold, sweats and a 0:02:36.320 --> 0:02:42.840 fever of one hundred point one degrees. That was my fever. Oh, 0:02:43.000 --> 0:02:45.959 I was on fire. I kept saying. I was like, 0:02:46.120 --> 0:02:50.040 call an ambulance. She goes, it's only a hundred. I 0:02:50.080 --> 0:02:54.400 go one hundred point one, and then she's like, oh, 0:02:54.440 --> 0:02:57.720 I'm sure she constantly does I'm sure it's so much 0:02:57.840 --> 0:03:02.000 worse than the flu we had three days ago. Oh, 0:03:02.280 --> 0:03:05.959 so annoying. It's they call it a man cold because 0:03:06.080 --> 0:03:09.359 because men we whine so much. I'm a little needy 0:03:09.400 --> 0:03:12.320 when I'm not feeling well. I get it. And women 0:03:12.720 --> 0:03:16.239 just have a higher tolerance for pain. Sure, unless we're 0:03:16.240 --> 0:03:23.920 talking about emotional pain. Then they're fragile as fuck. And please, 0:03:24.240 --> 0:03:26.760 here's here's what I'm fine. Man colds are a thing. 0:03:27.240 --> 0:03:30.720 You know, we're all complete pussies and we deserve you 0:03:30.800 --> 0:03:34.920 to mock us. Fine, But women, how about this. You 0:03:35.000 --> 0:03:40.640 can't say everything is you're Oh, I've got food poisoning. 0:03:40.760 --> 0:03:44.560 I think I've got food poisoning. Every time we order 0:03:44.680 --> 0:03:48.320 Chinese food, you've got food poisoning. That's racist, first of all. 0:03:48.760 --> 0:03:51.240 Second of all, you don't have food poisoning. You have 0:03:51.320 --> 0:03:56.680 good old fashioned diarrhea. We've all got it. We all 0:03:56.720 --> 0:04:00.520 get it. Just say it. There's some some you just 0:04:00.520 --> 0:04:05.240 can't say they have diarrhea. What's going on in there? 0:04:05.720 --> 0:04:10.880 I'm having diarrhea? Eddie, got any videos for me this week? Oh? Yeah, 0:04:10.920 --> 0:04:16.400 I got a video. Be careful not to burn your tongues. 0:04:16.839 --> 0:04:19.640 I'm sure her father is very proud if by some 0:04:19.800 --> 0:04:21.080 miracle he's still around. 0:04:22.520 --> 0:04:22.640 Now. 0:04:22.640 --> 0:04:26.839 If you're just listening to this podcast, I know that 0:04:26.880 --> 0:04:29.480 you can head on over to our YouTube channel and 0:04:29.800 --> 0:04:33.280 check out the links. Huh, that's what we do there. 0:04:33.480 --> 0:04:37.400 Let's get to today's guest. You will notice the set's 0:04:37.400 --> 0:04:39.599 gonna look a little different. It was. We had a 0:04:39.600 --> 0:04:43.640 different table, and we had we didn't have lights. The 0:04:43.720 --> 0:04:46.480 backdrop was a bit different. Okay, we shot all these 0:04:46.520 --> 0:04:48.440 interviews out of order, and this was one of the 0:04:48.520 --> 0:04:52.359 very first interviews before we got our shit together. Today's 0:04:52.400 --> 0:04:56.760 guest is a world renowned chef who happened to create 0:04:56.800 --> 0:05:07.159 the greatest chocolate chip cookie. I'm in enjoy. Pasha, my 0:05:07.240 --> 0:05:10.839 guest today is a very accomplished French chef who started 0:05:10.839 --> 0:05:14.160 his career in Paris, then worked in numerous Michelin starred 0:05:14.160 --> 0:05:17.760 restaurants around the world. Now hangs his apron in Los Angeles, 0:05:17.880 --> 0:05:21.000 which is why I'm talking to him today. Remy, I'll 0:05:21.000 --> 0:05:23.600 be your host, Daniel. Can I start you off with 0:05:23.640 --> 0:05:25.600 some bread or our signature cocktail? 0:05:26.160 --> 0:05:27.080 I'm good right now? 0:05:27.279 --> 0:05:30.239 What are you? Are you a one kisser, two kisser 0:05:30.360 --> 0:05:32.320 or do you go three or four? 0:05:32.680 --> 0:05:34.560 It depends where you're from. 0:05:34.200 --> 0:05:36.440 I understand, what are you? What are you? Three? 0:05:36.640 --> 0:05:38.599 So it's a three, but you know what I mean. 0:05:38.760 --> 0:05:41.680 In my family the pot of fuens I am. It 0:05:41.720 --> 0:05:44.159 can go all the way to four, but it's too much. 0:05:44.200 --> 0:05:44.839 It's too much. 0:05:44.839 --> 0:05:49.679 It's too much for four kisses so long exactly, especially 0:05:49.720 --> 0:05:52.839 if you don't like it, you know, you're like, come on, 0:05:52.960 --> 0:05:53.680 get away from me. 0:05:54.880 --> 0:05:57.040 You can't keep kissing me. Uncle? Do you want to 0:05:57.080 --> 0:05:59.039 hear my French accent? I don't know if this is offensive. 0:05:59.120 --> 0:06:04.120 I mean, my friends, that's all I've got. 0:06:04.200 --> 0:06:04.800 Okay, good? 0:06:07.080 --> 0:06:11.000 Do you believe in ghosts? You know it's debatable, you know, no, 0:06:11.080 --> 0:06:11.400 it's not. 0:06:11.800 --> 0:06:15.320 Well, if I'm at my family house, I do believe 0:06:15.360 --> 0:06:18.640 in ghosts. Anywhere else, yeah, it's not. 0:06:19.160 --> 0:06:21.200 No, you don't believe in ghosts, is the answer? 0:06:21.279 --> 0:06:21.640 Yeah? 0:06:21.720 --> 0:06:25.320 All right, good, thank goodness? Ratituy? How many times have 0:06:25.400 --> 0:06:26.239 you seen that movie? 0:06:26.320 --> 0:06:26.960 Oh my god? 0:06:27.120 --> 0:06:27.920 How many times? 0:06:28.160 --> 0:06:29.000 I think twice? 0:06:29.279 --> 0:06:30.760 Did you enjoy it? Or no? Yeah? 0:06:30.800 --> 0:06:33.440 I do? But I mean I'm named after a rat. 0:06:33.680 --> 0:06:36.360 Well, yes, but it's such a such a dignified rat, 0:06:36.360 --> 0:06:40.760 and rats are I think overall, are considered smart creatures. 0:06:41.080 --> 0:06:44.480 But in a kitchen, I mean that's the whole point. Yeah, 0:06:44.600 --> 0:06:47.040 all right, remy, where are you originally from? 0:06:47.279 --> 0:06:50.360 Home? France? Born and raised? I mean I've been a 0:06:50.400 --> 0:06:52.960 little all over. So it was like either in a 0:06:53.040 --> 0:06:56.120 north of Palace or in a Southwest. 0:06:55.839 --> 0:06:58.839 Do you go back to France every year? I used 0:06:58.880 --> 0:07:00.480 to are you allowed to go back? 0:07:00.680 --> 0:07:01.520 Of course? Yeah? 0:07:01.600 --> 0:07:03.120 Okay, just making sure. 0:07:03.320 --> 0:07:05.200 Well, I guess for a while I was not. 0:07:05.360 --> 0:07:10.840 But what got you into cooking in the first place? 0:07:11.120 --> 0:07:14.120 You know? I started walking you my songs, like in 0:07:14.160 --> 0:07:18.040 the summer, just doing things and I felt like, you know, 0:07:18.160 --> 0:07:20.800 doing dishwashing and stuff like this. But I was still 0:07:20.840 --> 0:07:23.720 in school. I was kind of a I would say, 0:07:23.760 --> 0:07:27.720 like an earth antisocial kind of person. And bringing me 0:07:27.800 --> 0:07:31.640 into that environment where everybody was walking together and I 0:07:31.680 --> 0:07:34.640 had to depend on each other. I was kind of like, oh, 0:07:34.960 --> 0:07:37.240 I kind of like that, you know, and see what 0:07:37.360 --> 0:07:40.400 they were doing too, And the creativity part of it 0:07:41.200 --> 0:07:43.480 was like I got hooked on that how. 0:07:43.400 --> 0:07:45.120 Do you how do you handle that stress? 0:07:45.280 --> 0:07:47.880 Just constantly At the beginning, it was a little traumatic. 0:07:48.040 --> 0:07:49.720 I'm like, oh my god. You know, I used to 0:07:49.800 --> 0:07:53.600 go home and not being able to sleep and wondering 0:07:54.040 --> 0:07:56.480 am I doing the right thing? I mean, this is crazy, 0:07:56.520 --> 0:07:59.720 and then eventually it's it's kind of like you melt 0:07:59.720 --> 0:08:04.120 into it and you focus on really what's important and 0:08:04.160 --> 0:08:07.320 you leave a lot of the background noise and background 0:08:07.440 --> 0:08:09.280 so it's not affect you. 0:08:09.200 --> 0:08:11.440 You wear the chef hat in the kitchen. 0:08:11.920 --> 0:08:16.320 You know, I'm six three, so if I put a hat, 0:08:16.720 --> 0:08:19.600 I'm going to bang that thing all over and he's 0:08:19.720 --> 0:08:22.320 going to fall in everything. And I used to like 0:08:23.080 --> 0:08:25.400 make chefs upset with me because I used to cut 0:08:25.440 --> 0:08:29.240 it up and I would look like, you know, a 0:08:29.240 --> 0:08:31.800 fast food guy or the ice cream guy, and they 0:08:31.840 --> 0:08:35.080 would like aff at me. I'm like, okay, so take 0:08:35.160 --> 0:08:35.520 it off. 0:08:36.320 --> 0:08:38.760 Six three. You see I'm six four. Yeah, what's the 0:08:38.800 --> 0:08:43.240 shortest person, shortest man that you can respect? What's that height? 0:08:46.320 --> 0:08:49.160 Well? You know, I mean that beat on my elbow. 0:08:49.240 --> 0:08:50.880 I'd be like, okay, get away from me. 0:08:53.760 --> 0:08:56.320 You cooked in Germany. I was born in Germany. Now 0:08:56.360 --> 0:08:58.199 they I don't think of German food. 0:08:58.240 --> 0:09:00.800 Well were you born in Bopart, a. 0:09:00.640 --> 0:09:05.040 Small Frankfurt near Frankfurt. I walked near Frankfurt, but the 0:09:05.120 --> 0:09:06.000 food in Germany. 0:09:06.480 --> 0:09:10.160 So it was a franchise sant Ok So it was 0:09:10.200 --> 0:09:13.679 a small like one mission star. I saw one thing 0:09:13.760 --> 0:09:17.439 I really enjoyed in Germany. It was, you know, the 0:09:18.400 --> 0:09:22.080 how methodical and organized everything is. 0:09:22.280 --> 0:09:24.680 Oh yeah, I think they've taken that to another level. 0:09:24.760 --> 0:09:26.800 Oh yeah, got them in trouble a handful of times. 0:09:26.960 --> 0:09:31.480 Well so me too. But there was a fun part though. 0:09:31.600 --> 0:09:34.360 You know, the food was great. I mean there was 0:09:34.480 --> 0:09:38.920 like my basis were covered. But what I learned was 0:09:39.040 --> 0:09:43.559 their organization. They were thinking. They were like always requestioning 0:09:43.720 --> 0:09:48.480 themselves about doing things more efficiently and better. How long 0:09:48.520 --> 0:09:51.679 have you been in the United States. 0:09:52.240 --> 0:09:53.640 Since eighty four? 0:09:53.840 --> 0:09:56.000 You went to New York first? Yeah, how was your 0:09:56.000 --> 0:09:56.680 time in New York? 0:09:56.800 --> 0:09:59.520 Great? Oh my god, I mean in. 0:09:59.520 --> 0:10:02.880 The eighties New York fancy restaurants. How much cocaine did 0:10:02.880 --> 0:10:03.120 you do? 0:10:03.440 --> 0:10:03.880 None? 0:10:04.400 --> 0:10:06.520 How much cocaine did you see a lot? 0:10:07.400 --> 0:10:08.040 Oh my god? 0:10:09.360 --> 0:10:09.959 I mean yeah. 0:10:10.080 --> 0:10:13.120 When people ask me about the story about the rest 0:10:13.200 --> 0:10:17.720 out the world or even New York in the eighties 0:10:17.960 --> 0:10:22.240 or it's not a joke, it was beyond belief. Even 0:10:22.280 --> 0:10:22.560 for me. 0:10:22.600 --> 0:10:24.600 I was like, whoa did you drink? 0:10:25.200 --> 0:10:26.240 Yeah? Drinking I did. 0:10:26.760 --> 0:10:29.160 I mean, like most a lot of chefs, we got 0:10:29.760 --> 0:10:32.120 a bad reputation. Yeah, we have a little too much. 0:10:32.240 --> 0:10:36.440 I never got to the point where it was a poem. 0:10:36.480 --> 0:10:39.559 But yeah, the drinking, you know after shift, you know, 0:10:39.920 --> 0:10:43.040 binging until four or five in the morning or until 0:10:43.080 --> 0:10:45.880 the sun comes up, and the restaurants all the value 0:10:45.960 --> 0:10:50.079 are like lifting again the high end curtain because they 0:10:50.120 --> 0:10:52.880 closed it at like three o'clock in the morning, and 0:10:52.920 --> 0:10:54.559 then you're like, oh crap, it's daylight. 0:10:54.760 --> 0:10:58.400 Yeah, it's a sad feeling when you see that sun coming. 0:10:58.480 --> 0:10:59.319 My god, yes it is. 0:11:00.480 --> 0:11:03.040 What do you think of these people that are that 0:11:03.160 --> 0:11:04.520 don't care about eating and all? 0:11:04.679 --> 0:11:07.680 I don't understand that, And you know, I have a 0:11:07.720 --> 0:11:10.720 really hard way of describing I mean, they have a 0:11:10.840 --> 0:11:14.559 sad life, agreed. They go through life with body function 0:11:15.240 --> 0:11:18.360 and it's really I heat, I drink a shit, and 0:11:18.400 --> 0:11:22.920 they have absolutely no pleasure doing any of those. And 0:11:22.960 --> 0:11:24.000 it's it's kind of sad. 0:11:24.280 --> 0:11:26.800 Someone that says they don't have a sweet tooth. I 0:11:26.960 --> 0:11:31.760 just immediately get angered, like, oh, you don't enjoyed eating 0:11:31.800 --> 0:11:33.960 something that tastes delicious? 0:11:34.520 --> 0:11:37.640 I mean yeah, I mean the thing you know, sweet fat, 0:11:37.880 --> 0:11:40.640 you know, all those salty I mean this is what 0:11:40.840 --> 0:11:43.920 triggers all your emotion, you know. So yeah, if they 0:11:43.920 --> 0:11:46.240 don't like anything, it's it's really strange. 0:11:46.280 --> 0:11:48.160 You know, when you were in New York. It was 0:11:48.160 --> 0:11:49.880 when you were a soush chef there. That's when you 0:11:49.920 --> 0:11:52.760 stumbled upon your chocolate chip cookie recipe. Am I right? 0:11:53.040 --> 0:11:57.400 So the chocolate recipe is really jacktois and we improved 0:11:57.440 --> 0:11:58.720 with him and stuff. 0:11:58.800 --> 0:12:01.120 Yeah, who was the one that deemed it the greatest 0:12:01.200 --> 0:12:03.840 chocolate chip cookie in the world. Who gave it that title? 0:12:04.200 --> 0:12:06.320 I think at the time he was a New York Times. 0:12:06.480 --> 0:12:07.839 I mean, that's a bold state. 0:12:08.000 --> 0:12:10.400 I know, what are the things you like about chocolate 0:12:10.480 --> 0:12:12.680 chip cookies? Because that's always a big cause of debate 0:12:13.120 --> 0:12:14.920 for O the things you like about it? And what 0:12:14.960 --> 0:12:17.079 are the things you don't want in your chocolate? 0:12:17.320 --> 0:12:18.800 First of all, I mean, as I'll start with it 0:12:18.840 --> 0:12:21.360 for me personally, and I care very much about chocolate 0:12:21.400 --> 0:12:23.880 chip cookies. And I don't even know that it's my 0:12:24.000 --> 0:12:27.160 favorite cookie, but I still I love it very much. 0:12:27.160 --> 0:12:30.040 And I've traveled everywhere. By the way, when I got 0:12:30.040 --> 0:12:34.520 married in Italy. Okay, I'm speaking of delicious food. Borgo 0:12:34.520 --> 0:12:37.559 Saner Pietro. I'm not sure they're a sponsor of this podcast, 0:12:37.600 --> 0:12:41.200 but if Borgo Sanra Piedro would like to sponsor this show. 0:12:41.240 --> 0:12:43.319 I would I would love it. I had a beautiful 0:12:43.360 --> 0:12:45.720 wedding there and they also liked that I came there 0:12:45.720 --> 0:12:47.400 and I dressed in costume. Me and some of my 0:12:47.440 --> 0:12:50.560 friends we dressed as old tennis players from the seventy 0:12:51.120 --> 0:12:53.360 with wigs and everything like that. We just like with 0:12:53.440 --> 0:12:56.560 wooden rackets. I can see that. I'll send you a photo. 0:12:56.559 --> 0:12:59.520 You'll love it. Anyway. My wife one time got forwarded 0:12:59.640 --> 0:13:02.760 an email that wasn't meant to come to us. That 0:13:02.920 --> 0:13:06.800 was them writing about our wedding, and they're like, the 0:13:06.880 --> 0:13:11.199 Americans want biscuits, and they were just refreshed, you know, 0:13:11.240 --> 0:13:14.240 they call cookies biscuits. And it just made me feel 0:13:14.280 --> 0:13:17.679 like I was like I was such a trashy little 0:13:17.720 --> 0:13:22.040 person because I wanted a cookie. Anyway, For me, what 0:13:22.160 --> 0:13:25.640 makes a perfect chocolate chip cookie? The simple thing is 0:13:25.880 --> 0:13:28.640 it can't. I can't have a crunchy cookie. I'm not 0:13:28.679 --> 0:13:31.480 a If a cookie is crunchy, I'm there's no way 0:13:31.480 --> 0:13:33.160 it's the best cookie in the world. I want to 0:13:33.160 --> 0:13:34.760 crunch You make crunchy chocolate shop. 0:13:35.160 --> 0:13:38.440 Let me ask you, you want the call of the 0:13:38.520 --> 0:13:40.360 cookie to be soft? 0:13:40.720 --> 0:13:43.080 Yes, But I'll be honest with you. I want everything soft. 0:13:43.800 --> 0:13:46.720 Rarely is a cookie out of the oven better than 0:13:46.760 --> 0:13:53.000 before it went into the oven. That's my that's my 0:13:53.160 --> 0:13:57.520 two cents. Listen. But that's the thing. What anybody says 0:13:57.559 --> 0:13:59.200 it's the greatest in the world, It's like, well, there's 0:13:59.320 --> 0:14:02.840 there's different there ever has different takes. And I'm an idiot, 0:14:02.960 --> 0:14:04.360 so I I. 0:14:04.280 --> 0:14:07.760 Never agree on the base of the the base of that, 0:14:08.120 --> 0:14:09.920 you know. But you have to play the game too, 0:14:10.000 --> 0:14:10.120 you know. 0:14:10.320 --> 0:14:12.640 And now in general, do you feel do you feel 0:14:12.640 --> 0:14:18.160 that you have to uh be extremely patriotic to your homeland. 0:14:18.559 --> 0:14:20.400 Do you have to like say that French food is 0:14:20.440 --> 0:14:23.040 the best food, not because it's not right? 0:14:23.440 --> 0:14:25.840 Well, yeah, I mean there's a lot of good stuff. 0:14:25.520 --> 0:14:28.080 There's great stuff, but it's not the But it's. 0:14:27.920 --> 0:14:32.880 Not, you know, French. It is elevated the notion of 0:14:33.040 --> 0:14:36.840 going out and my sants and conviviality and all these 0:14:36.880 --> 0:14:41.200 two two are more how would you say, like, you know, 0:14:41.720 --> 0:14:47.200 bold thing. You know, so we advertise it better than 0:14:47.320 --> 0:14:48.600 other countries. 0:14:48.640 --> 0:14:50.560 When I'm in When I'm in Paris, my wife gets 0:14:50.560 --> 0:14:53.200 so mad because people speak to me in French and 0:14:53.240 --> 0:14:57.320 speak to her in English. Because I know how to 0:14:57.320 --> 0:15:00.120 blend I know how to blend and like h. I 0:15:00.160 --> 0:15:02.160 even had a person that I stay with. He goes 0:15:02.560 --> 0:15:04.440 every day I tried to dress and he goes, oh, today, 0:15:04.440 --> 0:15:07.000 you look like a true Frenchman. I'd like, oh, I'm 0:15:07.080 --> 0:15:10.800 very excited to hear that. I love. I love France. 0:15:11.280 --> 0:15:13.040 They like to eat too late. I don't like that. 0:15:13.680 --> 0:15:15.600 I like to bea at a restaurant right when they 0:15:15.640 --> 0:15:22.600 open five o'clock, which is not no, that's that's that's insane. Yeah, 0:15:22.880 --> 0:15:25.120 to have dinner at ten eleven, that's not good for me. 0:15:25.320 --> 0:15:27.920 It's my stomach, like, I like food to sit for 0:15:27.960 --> 0:15:31.000 a little bit, right. I spent time in France. The 0:15:31.080 --> 0:15:34.320 last time I was there, I had a French chef 0:15:35.000 --> 0:15:39.480 give my wife a class, and all I could the 0:15:39.520 --> 0:15:43.120 food was she made probably the worst meal she's ever made. 0:15:43.680 --> 0:15:46.320 It was unacceptable. I got some video of that. I'm 0:15:46.360 --> 0:15:48.280 sure the one thing that I took from him. He 0:15:48.400 --> 0:15:51.080 just constantly kept telling her to clean up while she 0:15:51.200 --> 0:15:54.320 was cooking, and I respected that. I was like, yes, 0:15:54.520 --> 0:15:56.560 she's always He's like, yeah, you're clean while you cook 0:15:56.680 --> 0:15:59.320 that way, and I just was like, good, listen to this. 0:15:59.320 --> 0:16:01.360 You're clean as you go. Uh huh that's right. 0:16:01.480 --> 0:16:03.200 Let me tell you about a restaurant in France, in 0:16:03.240 --> 0:16:04.800 Paris that I ate at, and I want you to 0:16:04.840 --> 0:16:07.720 tell me I'm wrong. Everyone's I had to go there 0:16:07.800 --> 0:16:11.880 septeen so it's a hard restaurant to get into. Not 0:16:12.000 --> 0:16:15.120 a lot of Americans sitting in there, and I'm sitting 0:16:15.160 --> 0:16:18.080 there and I'm like, okay, I want to experience this. 0:16:18.200 --> 0:16:21.600 I'm very open minded. I enjoy good food. It was 0:16:21.640 --> 0:16:25.280 too much, it was too much, too much. I don't 0:16:25.320 --> 0:16:28.480 know what too much, too fancy, too, I don't know, 0:16:28.520 --> 0:16:33.440 like I don't need foam over some cold egg dish. 0:16:33.600 --> 0:16:36.080 I don't know what I was eating everything else. And 0:16:36.200 --> 0:16:41.040 my server, who he was very uh, he was curious 0:16:41.160 --> 0:16:43.320 at why I was there, and and then and then 0:16:43.440 --> 0:16:46.840 he could tell sometimes when one of the courses he's like, 0:16:48.440 --> 0:16:50.560 how was that? He's like, that's a bit woodsy. 0:16:50.680 --> 0:16:50.880 Huh. 0:16:51.160 --> 0:16:55.000 I don't describe things as woodsy. But anyway, am I wrong? 0:16:55.760 --> 0:16:57.360 You love that restaurant. 0:16:57.880 --> 0:17:01.160 It's a big debate right now, like about those restaurants 0:17:01.240 --> 0:17:05.880 that you know, how do you define fine dining? How 0:17:05.920 --> 0:17:09.800 do you define a good time in a restaurant? Is 0:17:09.840 --> 0:17:13.960 it you know, the deco? Is it the fancy food, 0:17:14.160 --> 0:17:18.119 is it the overly transformed food? Like you said, you know, 0:17:18.240 --> 0:17:20.520 there's a lot of restaurants like this. I think they 0:17:20.640 --> 0:17:22.440 go too far now. 0:17:22.400 --> 0:17:25.480 And they won't do anything that's not from the region. So, 0:17:25.600 --> 0:17:27.320 like I wanted a dessert, I was like, Oh, is 0:17:27.320 --> 0:17:30.800 there anything that has chocolate or anything? No, because chocolate's 0:17:30.840 --> 0:17:31.560 not from France. 0:17:31.840 --> 0:17:36.040 So I'm like, Okay, that's a little extreme, because I mean, 0:17:36.920 --> 0:17:41.320 are you going to deny you know, food because it's 0:17:41.520 --> 0:17:44.240 you know, it's coming from Spain or. 0:17:44.680 --> 0:17:49.600 Don't get them started on Spain. That's the most expensive 0:17:49.600 --> 0:17:51.640 meal I've ever had in my life, where I was like, oh, 0:17:51.760 --> 0:17:55.280 I really did not enjoy that at all. Talk there's 0:17:55.280 --> 0:17:56.879 no good Mexican food in France. 0:17:57.280 --> 0:18:00.280 Yeah, you're right, you know, I think it's changing a little. 0:18:00.200 --> 0:18:00.440 Is it. 0:18:00.560 --> 0:18:00.760 Yeah? 0:18:01.480 --> 0:18:02.400 Do you like Mexican food? 0:18:02.480 --> 0:18:02.719 I do? 0:18:02.880 --> 0:18:03.480 That's so good. 0:18:03.640 --> 0:18:03.879 I do. 0:18:04.359 --> 0:18:05.960 Can you handle spices. 0:18:05.680 --> 0:18:09.720 To a certain level, definitely more than an average French person, 0:18:10.080 --> 0:18:14.560 which have absolutely nottory owns whatever for spies. So yeah, 0:18:14.840 --> 0:18:18.040 I've travel so I've learned how to like sweat it out, 0:18:18.720 --> 0:18:18.919 you know. 0:18:21.119 --> 0:18:22.359 Do you miss living in France? 0:18:22.640 --> 0:18:26.800 Yes? And no French respect that quality of life. You know, 0:18:26.960 --> 0:18:31.320 they'll fight for it and that's their primary thing or 0:18:31.440 --> 0:18:34.679 quality of life. And when I go there, I appreciate that, 0:18:35.080 --> 0:18:38.480 you know, I appreciate that. Well, I'm sorry, I'm not 0:18:38.520 --> 0:18:41.199 going to you know, I'm down and I want to 0:18:41.200 --> 0:18:43.840 go home. That's it, you know. I mean my boss 0:18:43.920 --> 0:18:47.119 in New York used to say, in America, you know, 0:18:47.160 --> 0:18:49.679 you're like an orange. You know, we squeeze you to 0:18:49.840 --> 0:18:52.480 death and then we throw you out. We find someone 0:18:52.480 --> 0:18:55.119 else to do it. What a nice boss, I know. 0:18:55.760 --> 0:18:59.240 I take I take vacations constantly. Yeah, it's literally almost 0:18:59.280 --> 0:19:02.719 all I do. I just vacation. And when I'm on vacation, 0:19:02.840 --> 0:19:07.080 I'm planning my next vacation. I work in locations just 0:19:07.160 --> 0:19:08.120 so I can vacation. 0:19:08.720 --> 0:19:11.840 You have the luxury to do that, you know, because 0:19:11.960 --> 0:19:14.680 you know our songs. If you request the day out, 0:19:14.760 --> 0:19:17.080 they're like, who's going to cover your shift? Who's going 0:19:17.119 --> 0:19:18.840 to do this, who's going to do that? And they 0:19:18.880 --> 0:19:21.280 put the guilt on you. Like I have to say, 0:19:21.320 --> 0:19:24.240 like the I saw own business, it's probably like about 0:19:24.240 --> 0:19:26.560 a hundred and fifty years beyond everybody. 0:19:26.760 --> 0:19:30.119 When people talk about restaurants, like it's so impossible for 0:19:30.160 --> 0:19:34.680 that business to survive. I'm always like, good, it shouldn't survive. 0:19:35.119 --> 0:19:39.720 It should I can't imagine wanting to cook the same 0:19:39.840 --> 0:19:46.119 thing every night for thirty years. That that's insanity, you know, crazy. 0:19:46.160 --> 0:19:47.879 It's a tasting. You say that it was in New 0:19:47.960 --> 0:19:50.680 York and one of my cups and I had changed them, 0:19:50.680 --> 0:19:54.000 and you you know, and it came and he complained 0:19:54.080 --> 0:19:56.960 that it came like a few times. You really like 0:19:57.040 --> 0:19:59.760 that dish, and you know why I took it out 0:19:59.760 --> 0:20:01.919 of the And I'm like, well, I just cooked it 0:20:02.000 --> 0:20:05.240 thirty thousand times. Yeah you can to. You know, you 0:20:05.359 --> 0:20:08.879 come one twice a month and you enjoy it. I 0:20:09.000 --> 0:20:12.840 cook it every night, you know, hundreds of time. I'm like, 0:20:12.920 --> 0:20:16.520 I'm done, I'm tired, you know. So I think that's 0:20:16.600 --> 0:20:21.480 that's the situation in the re sound business in general 0:20:21.680 --> 0:20:25.200 in America. I don't think the system is viable anymore. 0:20:25.280 --> 0:20:28.400 It's always you have to do it the cheapest way, 0:20:29.160 --> 0:20:32.680 the most efficient way. You don't care at the end. 0:20:32.720 --> 0:20:35.159 Who suffer is the staff, you know, the staff and 0:20:35.240 --> 0:20:38.280 them all. Honestly, I think there's way too many icelants 0:20:39.320 --> 0:20:40.000 in general. 0:20:40.119 --> 0:20:43.439 Here, well in Los Angeles, yeah, well see, well I 0:20:43.560 --> 0:20:46.359 live out, you know, pretty far out in Malibu, and 0:20:46.400 --> 0:20:48.639 there's just a small group of restaurants, and anytime one 0:20:48.640 --> 0:20:51.280