WEBVTT - Brian Chesky 0:00:00.080 --> 0:00:03.840 Welcome to Ruthie's Table four, a production of iHeartRadio and 0:00:03.920 --> 0:00:11.200 Adami's Studios. 0:00:11.200 --> 0:00:14.320 Often when a friend prepares you to meet their friend, 0:00:14.680 --> 0:00:18.520 it feels anxious. Will he like me? Will I like him? 0:00:19.040 --> 0:00:21.680 Do I need to pretend I do if I don't. 0:00:22.400 --> 0:00:26.000 When Johnny I've told me his closest friend, Brian Chesky 0:00:26.120 --> 0:00:29.560 was joining us in southern Italy, I felt anxious about 0:00:29.600 --> 0:00:32.720 all of the above, and then he arrived. We sat 0:00:32.760 --> 0:00:36.920 together at lunch, started talking and didn't stop really for 0:00:36.960 --> 0:00:43.400 the next five days. Now. I've never stayed in an Airbnb, 0:00:43.960 --> 0:00:47.080 but then again, Brian has never been to the River Cafe. 0:00:47.760 --> 0:00:50.920 But I've experienced the impact Airbnb has had on so 0:00:51.120 --> 0:00:54.920 many lives. My children have explored the world knowing they 0:00:55.160 --> 0:00:57.960 need never stay in a hotel, and my friends in 0:00:58.000 --> 0:01:01.200 New Mexico are able to rent a house in Paris 0:01:01.240 --> 0:01:06.120 only because they host airbn beers in theirs. Brian lives 0:01:06.160 --> 0:01:09.920 in San Francisco, I live in London. The next time 0:01:10.000 --> 0:01:13.800 he visits London, he's promised to deviate, not stay in 0:01:13.840 --> 0:01:17.760 an Airbnb and stay with us instead. I'll cook for him, 0:01:18.200 --> 0:01:21.520 walk in Hyde Park and if they're lucky, we'll introduce 0:01:21.600 --> 0:01:25.080 him to my friends, no anxiety. They will love him 0:01:25.120 --> 0:01:26.360 as much as I do. 0:01:30.480 --> 0:01:32.240 My God, thank you for saying that. 0:01:33.600 --> 0:01:35.720 Okay, will you read a recipe. 0:01:35.600 --> 0:01:40.480 Absolutely, Ruthie. This recipe is whole roasted sea bass with potatoes. 0:01:40.800 --> 0:01:44.880 So it starts with one sea bass weighing two kilograms. 0:01:45.560 --> 0:01:50.080 Take half a bottle of white wine. Eight large waxy potatoes, 0:01:50.360 --> 0:01:52.840 peeled and quartered. By the way, what's a waxy potato? 0:01:52.920 --> 0:01:56.320 A waxy potatoes? Waxy? You know how fat the potatoes are? 0:01:56.360 --> 0:01:59.360 A flowery oh yeah, that you might have for baked potatoes. 0:01:59.440 --> 0:02:00.680 Makes a potato waxy? Though? 0:02:00.720 --> 0:02:03.200 Is it like a certain a certain type of potatoes? 0:02:03.240 --> 0:02:08.399 Okay, so waxy potatoes everyone. Two garlic clothes peeled. Two 0:02:08.480 --> 0:02:11.760 lemons pieces with skin. Now, these are not waxy lemons. 0:02:11.800 --> 0:02:14.120 These are not waxy because you know, lemon lemons. I 0:02:14.120 --> 0:02:18.600 could have even said a malfy lemons, which particularly good. 0:02:18.639 --> 0:02:20.640 And are those different types of lemons that they have. 0:02:20.800 --> 0:02:23.880 Yeah, maffy lemons have a very much thicker skin, and 0:02:23.919 --> 0:02:27.200 so they're really they're really protects the juice. There's less juice, 0:02:27.240 --> 0:02:28.560 but it's better because it's got the. 0:02:28.600 --> 0:02:32.880 Amazing A handful of fresh oregano. So once you have this, 0:02:33.639 --> 0:02:36.480 preheat the oven at two hundred and fifty degrees celsius 0:02:37.480 --> 0:02:42.799 and then you boil the potatoes until cooked. Then drain them, 0:02:43.160 --> 0:02:46.680 add your lemon and herbs, pour over all of oil 0:02:47.080 --> 0:02:50.079 and mix well. And once you do this, you put 0:02:50.080 --> 0:02:53.200 it in a roasting tray. You stuff the fish with 0:02:53.240 --> 0:02:56.440 the lemons, and then you season. You season it. 0:02:56.560 --> 0:03:00.400 Yeah, salt and pepper. Salt and pepper everywhere, inside, outside. 0:03:00.360 --> 0:03:02.840 You just just the more salt and pepper the better. No, No, 0:03:02.960 --> 0:03:06.800 that's probably not true, but kind of everywhere. Don't be shy. 0:03:07.960 --> 0:03:10.760 Pepper in the inside, the outside, all the nooks and crannies. 0:03:11.520 --> 0:03:13.800 And you place the fish on top of your potatoes, 0:03:14.200 --> 0:03:20.680 your waxy potatoes, right, and then then you drizzle some 0:03:20.760 --> 0:03:24.680 allive oil and you roast in the oven for twenty minutes. Yeah, twenty, 0:03:24.760 --> 0:03:27.560 not eighteen twenty. Now you take your half a bottle 0:03:27.560 --> 0:03:30.240 of wine, you add it, you save the other half 0:03:30.320 --> 0:03:34.840 to drink. Then you roast for another fifteen minutes. So 0:03:34.920 --> 0:03:37.200 I'm cooking for twenty then I put a bunch of 0:03:37.280 --> 0:03:39.640 wine on on it, and then I do another fifteen minutes. 0:03:39.880 --> 0:03:40.680 Why do I do that? 0:03:40.880 --> 0:03:42.880 Because when you first do it. If you put it 0:03:42.880 --> 0:03:44.800 in the very beginning, the wine will kind of disappear. 0:03:45.400 --> 0:03:47.440 So if you put it in for the last ten minutes, 0:03:47.480 --> 0:03:48.400 you'll still get the juice. 0:03:48.440 --> 0:03:50.840 What is the wine? The alcohol burns, right, but it 0:03:50.840 --> 0:03:52.040 gives it a flavor. 0:03:51.720 --> 0:03:56.000 Yeah, it doesn't. It just gives it another fruity, interesting, 0:03:56.440 --> 0:03:58.600 dryer flavor that flavors and we do. 0:03:58.760 --> 0:04:01.160 Have to be some people wine it. 0:04:01.160 --> 0:04:02.720 It has to be nice wine. The idea that you 0:04:02.760 --> 0:04:05.760 can use cheap wine for cooking is really not the 0:04:05.840 --> 0:04:07.680 right thing to do. It's better to use a little 0:04:07.680 --> 0:04:10.920 bit less wine. It doesn't have to be expensive expensive wine. 0:04:10.920 --> 0:04:13.760 But you want to be able to, you know, drink 0:04:13.800 --> 0:04:16.120 the wine that you would put in cooking. You don't 0:04:16.160 --> 0:04:16.880 like cooking wines. 0:04:17.040 --> 0:04:20.919 So I think really important everyone to use nice wine. 0:04:21.040 --> 0:04:23.480 Unless you're drinking by yourself and you're saturd on a Friday. 0:04:23.760 --> 0:04:27.080 You stick to nice wine. And then when it's ready, 0:04:27.279 --> 0:04:30.240 filay the fish and you serve with the potatoes and 0:04:30.240 --> 0:04:31.280 the juices from the pan. 0:04:31.560 --> 0:04:33.039 It's a very Italian way of cooking. 0:04:33.480 --> 0:04:35.720 Yalient an Italian way. What does that mean? 0:04:35.839 --> 0:04:38.880 Well, I think that you go for the ingredient. If 0:04:38.880 --> 0:04:40.560 you have a great sea bess, you don't have to 0:04:40.600 --> 0:04:43.119 do much to it. If you have a mediocre fish 0:04:43.200 --> 0:04:46.360 or a mediocre piece of meat or mediocre vegetable, then 0:04:46.400 --> 0:04:48.200 you have to think of adding more things to it 0:04:48.240 --> 0:04:50.560 and cooking it longer, of doing this and doing that. 0:04:50.600 --> 0:04:53.400 But if you have a fantastic sea bess, then really 0:04:53.440 --> 0:04:55.720 what you want is a sea bass with lemon, with 0:04:55.760 --> 0:04:57.679 some herbs and a bit of wine and you're done, 0:04:57.920 --> 0:05:01.359 you know, So it's very simple. Everybody thinks, you know, 0:05:01.400 --> 0:05:05.599 Americans myself included, growing up here, thought Italian food was 0:05:05.600 --> 0:05:08.800 spaghetti and meatballs and very heavy food. And in fact, 0:05:08.839 --> 0:05:12.200 what we know is that as you and I spent 0:05:12.279 --> 0:05:14.719 some time together in a Malfi and that's why we 0:05:14.760 --> 0:05:16.680 thought this would be a good recipe for you to read, 0:05:16.680 --> 0:05:20.640 because it does bring back memories and food is about memory, 0:05:20.680 --> 0:05:20.960 isn't it. 0:05:21.000 --> 0:05:22.640 I think it's really great. You're right. I mean, I 0:05:22.680 --> 0:05:25.880 think you're right. Food is like I mean, when I 0:05:25.960 --> 0:05:28.920 think of food, I think of a couple things. It's 0:05:28.920 --> 0:05:30.719 one of the only things in life that we consume 0:05:30.800 --> 0:05:34.359 that we need to survive. Number one. Number two, I 0:05:34.360 --> 0:05:37.320 think food is rooted in culture, and I also think 0:05:37.360 --> 0:05:39.919 you're right. Food is something you share. Maybe it's a 0:05:39.960 --> 0:05:43.160 primorial thing from fifty thousand years ago and people were 0:05:43.160 --> 0:05:45.640 around a campfire eating and talking, and there's something about 0:05:45.720 --> 0:05:49.040 food connection, family conversation that all go together. 0:05:49.520 --> 0:05:52.680 So just tell me your early days of growing up 0:05:52.720 --> 0:05:56.479 in your home. Who cooked? What did you remember about 0:05:57.160 --> 0:06:00.120 being in the cheske household and food. 0:06:00.920 --> 0:06:03.480 I think for me, I kind of had a foot 0:06:03.920 --> 0:06:06.960 in two different worlds of food growing up. On the 0:06:07.000 --> 0:06:09.400 one hand, you know, my parents are social workers. We 0:06:09.400 --> 0:06:12.120 were on the go. We were middle class, and we 0:06:12.160 --> 0:06:14.440 had a lot of like just quick to go things 0:06:14.520 --> 0:06:17.560 that probably in hindsight, weren't that healthy, you know, going 0:06:17.600 --> 0:06:21.440 to like fast food and like kind of packaged foods. 0:06:21.520 --> 0:06:24.919 And then my mom would cook my Mom's Italian and 0:06:25.160 --> 0:06:29.320 she would make very simple things, you know, pastas and 0:06:29.440 --> 0:06:33.760 you know, really basic meats with like mashed potatoes and vegetables. 0:06:34.400 --> 0:06:36.040 You know, we try to make sure we have dinner 0:06:36.279 --> 0:06:39.440 every night together as a family. And then I have 0:06:39.440 --> 0:06:42.360 a lot of memories of like kind of holiday gatherings. 0:06:42.960 --> 0:06:47.719 It was really interesting, Christmas, Thanksgiving, Easter. The centerpiece of 0:06:47.760 --> 0:06:50.360 every one of those memories that I had was food. 0:06:51.480 --> 0:06:55.320 There's something premortal in us. That makes sense that you know, 0:06:55.360 --> 0:06:56.880 there's we want. I think we want to have a 0:06:56.920 --> 0:06:59.200 connection to things. I think one of the challenges of 0:06:59.240 --> 0:07:02.960 modern life is that we get abstracted from the things, 0:07:03.000 --> 0:07:04.600 and one of the things we get abstracted from is 0:07:04.640 --> 0:07:07.839 our food. I mean, fast food was like an amazing 0:07:07.880 --> 0:07:10.640 innovation at the time, but I think that, like a 0:07:10.680 --> 0:07:13.680 lot of innovations, many years later, you look back and say, well, 0:07:13.680 --> 0:07:15.520 there's probably a price that we paid. But yeah, those 0:07:15.520 --> 0:07:16.679 were those your grandmother. 0:07:16.800 --> 0:07:20.640 You say you had an Italian grandmother and a Polish grandmother. 0:07:20.760 --> 0:07:23.720 I had Italian grandmother and a Polish grandmother and grandfather. 0:07:23.800 --> 0:07:26.120 Did they cook and did they cook the food at 0:07:26.200 --> 0:07:26.800 their homes? 0:07:27.600 --> 0:07:30.680 My grandmother on my mom's side cooked and I think 0:07:30.720 --> 0:07:34.880 she was pretty good. My grandmother was Polish, my dad's mother, 0:07:35.240 --> 0:07:38.600 and she actually lived with us and she would help cooking, 0:07:38.920 --> 0:07:41.280 Like I remember peeling the potatoes with her and stuff 0:07:41.280 --> 0:07:45.800 like that. But I'm still trying to understand. I think 0:07:45.840 --> 0:07:48.440 they were waxy. They didn't crumple right, like you know 0:07:48.480 --> 0:07:52.360 those flaky baked potatoes. Yeah, yeah, they were kind of 0:07:52.840 --> 0:07:55.840 flower They were kind of wet. Yeah, wet is waxy. 0:07:56.440 --> 0:08:00.840 What well, what is more? What be more towards the 0:08:00.880 --> 0:08:03.920 WAXI because of the very dry. 0:08:04.600 --> 0:08:07.560 But if you're going to oil potato, waxy potato sound 0:08:07.560 --> 0:08:10.280 better than wet potatoes. I want to open a restaurant. 0:08:10.280 --> 0:08:12.960 I want to call it Wet Potato. Ladies, gem welcome 0:08:13.000 --> 0:08:16.760 to Wet Potato. We're just down the street from River Cafe. 0:08:16.960 --> 0:08:21.920 Ladies and gentlemen, please welcome the stage. Wet Potato. I 0:08:21.960 --> 0:08:25.320 love wet potato. I've been following him on tour all week. 0:08:25.360 --> 0:08:28.480 So yeah, So I had my waxy wet potato. My 0:08:28.520 --> 0:08:32.520 grandmother made it. And here's the story. When I was 0:08:32.559 --> 0:08:36.200 a kid, I was very small physically growing up. I'm 0:08:36.240 --> 0:08:38.559 like average person sized person. Now I'm like one hundred 0:08:38.559 --> 0:08:41.240 and eighty something pounds. But my parents are worried, like 0:08:41.240 --> 0:08:43.040 there's maybe something developed me wrong, and we want to 0:08:43.160 --> 0:08:46.040 enter Cachnology said, no, he's just like his growth is 0:08:46.080 --> 0:08:49.240 development is behind about two years. But I was really 0:08:49.280 --> 0:08:52.320 skinny growing up. I was probably when I entered high school, 0:08:52.640 --> 0:08:56.040 maybe one hundred pounds, right, yeah, fourteen maybe. And I 0:08:56.080 --> 0:08:58.600 went to a school like I basically a sports academy 0:08:58.600 --> 0:09:02.559 to play ice hockey. And then I ended up breaking 0:09:02.559 --> 0:09:05.000 my leg. I had a spiral fraction on my leg, 0:09:05.679 --> 0:09:09.600 and I ended up going to like physical therapy, and 0:09:09.679 --> 0:09:12.520 I decide at that moment, and by the way, you'll 0:09:12.600 --> 0:09:14.320 learn as we go that I'm a bit of an 0:09:14.360 --> 0:09:18.640 extreme personality. Any entrepreneur is extreme, especially people like us 0:09:18.720 --> 0:09:22.080 that run these big companies. I'm forty one, so it's extreme. 0:09:22.840 --> 0:09:26.320 And so at this point, I'm going through physical therapy, 0:09:26.600 --> 0:09:27.760 and you know, you have to do like kind of 0:09:27.760 --> 0:09:30.480 weight training, and I really start picking up weight training. 0:09:30.679 --> 0:09:32.640 And at this point the context in you to understand 0:09:32.679 --> 0:09:35.400 is my body had controlled my life because I was small, 0:09:35.520 --> 0:09:37.760 I was skinny. I was kind of like felt like 0:09:37.800 --> 0:09:40.160 my body was limiting my options in life. And I 0:09:40.240 --> 0:09:41.880 kind of knew at this point I'm sixteen, that I'm 0:09:41.920 --> 0:09:44.319 not giving a professional athlete. But I just I had 0:09:44.320 --> 0:09:46.240 this thought. It was really interesting. I said, if I 0:09:46.240 --> 0:09:48.280 can control my body, I can control my life. I'm 0:09:48.280 --> 0:09:50.680 sure I didn't say it so eloquently or simply. That 0:09:50.800 --> 0:09:53.640 was a thought. So I decided when I was sixteen, 0:09:53.840 --> 0:09:55.920 I said, I'm going to become one of the most 0:09:56.040 --> 0:09:59.400 muscular teenagers in the country by the time I'm nineteen, 0:10:00.040 --> 0:10:04.160 and I picked up bodybuilding, and that began a unique 0:10:04.240 --> 0:10:08.320 relationship for food, a relationship that was about health but 0:10:08.400 --> 0:10:11.880 certainly more utilitarian than enjoyment. And in two and a 0:10:11.920 --> 0:10:14.520 half years I went from one hundred and probably twenty 0:10:14.520 --> 0:10:16.760 five pounds to maybe one hundred and ninety five pounds. 0:10:17.480 --> 0:10:19.440 I ended up competing in what we would now call. 0:10:20.640 --> 0:10:21.360 Just pure muscle. 0:10:21.400 --> 0:10:24.480 That is, yeah, well one nive was like probably decent muscle, 0:10:24.720 --> 0:10:27.880 and then I cut back down and I competed in 0:10:28.080 --> 0:10:31.840 what you know, it was basically the the teenage mister America. 0:10:31.880 --> 0:10:35.640 It was called NPC Teenage Nationals and Collegiate Nationals and bodybuilding. 0:10:35.920 --> 0:10:39.280 And so I had this very weird duality where I 0:10:39.360 --> 0:10:43.840 went to like a private school a junior year, kind 0:10:43.880 --> 0:10:45.839 of a military bend school. So it was a private 0:10:45.840 --> 0:10:48.400 school where I had to like dressing cadet gear and 0:10:48.440 --> 0:10:51.600 do drill with rifles and all weight training. Then I 0:10:51.640 --> 0:10:54.000 go to public school the next year. It was all 0:10:54.000 --> 0:10:58.400 clicks public typical public school. And then the following year 0:10:58.480 --> 0:11:00.720 go to Risdy Art School. And by the time, because 0:11:00.760 --> 0:11:03.280 at Art school, I am now competing at a national 0:11:03.320 --> 0:11:06.680 level in bodybuilding, and I would walk around campus with 0:11:06.880 --> 0:11:10.000 half a dozen hard boiled eggs, and I would open 0:11:10.040 --> 0:11:13.440 the plastic and the eggs would stink up the entire room. 0:11:13.480 --> 0:11:15.440 And I would eat these hard boiled eggs one at 0:11:15.480 --> 0:11:17.400 a time. Everyone in the class was like staring at me. 0:11:18.160 --> 0:11:20.000 I would probably there were I would have as many 0:11:20.000 --> 0:11:22.400 as like eighteen egg whites a day. I would even 0:11:22.480 --> 0:11:23.360 drink the egg whites. 0:11:23.440 --> 0:11:25.640 I was going to ask you about eating egg whites, because. 0:11:26.040 --> 0:11:28.520 Challenge egg whites, and I would just drink them. It 0:11:28.559 --> 0:11:32.960 sounds kind of gross, unappetizing, but it really had profound 0:11:32.960 --> 0:11:35.040 effect to me because I started to realize what I 0:11:35.240 --> 0:11:38.160 ate affected how I felt. And that's when I really 0:11:38.200 --> 0:11:41.760 started appreciating food in a very deconstructed way. Of these 0:11:41.800 --> 0:11:46.800 building blocks deliciousness, no, no, I mean, there was a 0:11:46.800 --> 0:11:48.719 saying growing up, if it tastes good, it's bad for you. 0:11:48.760 --> 0:11:50.200 If it tastes bad, it's good for you. And that 0:11:50.320 --> 0:11:53.600 was the motto I had growing up. Okay, probably again 0:11:53.640 --> 0:11:57.280 this is like super countercultural to your drinking podcast, because 0:11:57.320 --> 0:11:59.640 I don't believe that anymore, but that was certainly how 0:11:59.679 --> 0:11:59.960 I grow. 0:11:59.920 --> 0:12:15.760 Up, leaving home and leaving family. There you were in 0:12:15.840 --> 0:12:17.959 Rhode Island at the Road Island School, Design, which is 0:12:17.960 --> 0:12:20.360 a great school. And do you remember cooking and eating 0:12:20.360 --> 0:12:21.040 with your friends. 0:12:21.679 --> 0:12:24.760 I had a meal Planet's risty, but I consume so 0:12:24.880 --> 0:12:28.240 many calories that the way the school worked is your 0:12:28.240 --> 0:12:30.680 parents had to prepay, Like I don't make a number 0:12:30.679 --> 0:12:33.200 of like five thousand hours a year for food, right, 0:12:33.320 --> 0:12:35.360 And every kid had a pre filled card like a 0:12:35.400 --> 0:12:37.840 meal card, but it was use it or lose it 0:12:37.920 --> 0:12:39.960 pre meal card, right, So you like, you'd have to 0:12:40.000 --> 0:12:42.280 put twenty one hundred dollars on your card each semester, 0:12:42.840 --> 0:12:44.920 and if you ate only two thousand hours of food, 0:12:45.280 --> 0:12:47.160 you wouldn't get the money back. You would just you'd 0:12:47.200 --> 0:12:49.240 use it or lose it. And if you ate more 0:12:49.280 --> 0:12:50.599 than that, you'd have to call up your parents to 0:12:50.640 --> 0:12:52.199 put more money in the card, which is something I 0:12:52.240 --> 0:12:56.480 didn't want to do. So I would find other students 0:12:56.880 --> 0:12:59.040 whose meal plans they weren't going to eat, and I 0:12:59.040 --> 0:13:01.800 would basically bump food off them because I would basically 0:13:01.840 --> 0:13:04.560 tap out my meal plan because I would get like 0:13:05.120 --> 0:13:07.960 three four chicken breasts at a time, and you know, 0:13:08.280 --> 0:13:10.120 when you get a dozen eggs and three four chicken 0:13:10.120 --> 0:13:12.079 breast at a time, you're going to your meal plan. 0:13:12.400 --> 0:13:14.400 So I would basically kind of loiter around the cash 0:13:14.440 --> 0:13:20.800 register befriending people. Yeah, smelling of hard boiled eggs. Dound 0:13:20.920 --> 0:13:25.360 Risdy at our school. So I'm at art school, carrying 0:13:25.679 --> 0:13:29.560 containers of hard boiled eggs, loitering around cash registers, trying 0:13:29.559 --> 0:13:34.199 to get people. Mostly like, I had a whole bunch 0:13:34.200 --> 0:13:38.199 of friends, these girls that were Korean. Risdy was very 0:13:38.240 --> 0:13:41.120 popular in Korea, and so a lot of kids came 0:13:41.160 --> 0:13:45.200 from Korea, and they were very thin, and none of 0:13:45.240 --> 0:13:48.079 them maxed out their meal plan. And so I kind 0:13:48.080 --> 0:13:50.439 of realized this and I became friends of them. I'm 0:13:50.440 --> 0:13:53.000 not saying I used the relationship for hard boiled eggs. 0:13:53.400 --> 0:13:55.520 I'm not saying I didn't either, So we'll let the 0:13:55.559 --> 0:13:59.000 audience understand. And so I would basically loiter around and 0:13:59.280 --> 0:14:02.400 at one point I ended up offering to train the 0:14:02.520 --> 0:14:04.600 kids for free if they would give me their card 0:14:04.640 --> 0:14:06.840 to get hard boiled eggs. And I thought everyone won. 0:14:06.960 --> 0:14:09.120 I got muscles, they lost weight, and we everyone was 0:14:09.160 --> 0:14:12.680 really happy. But this is not like a typical food thing, right, 0:14:13.200 --> 0:14:13.720 I had. 0:14:13.600 --> 0:14:16.720 No But food is different than food is that's. 0:14:16.600 --> 0:14:18.760 What food was. So for me at that time, food 0:14:18.880 --> 0:14:22.640 was a utilitarian building block for me to create the 0:14:22.680 --> 0:14:24.440 body I wanted in the life I wanted to have, 0:14:24.520 --> 0:14:27.160 and I thought about it as a fuel, as a utility. 0:14:27.680 --> 0:14:30.080 And I think, by the way, here's another theory I 0:14:30.120 --> 0:14:31.640 have because it's like, why what did I do this 0:14:31.680 --> 0:14:33.880 weird stuff? Growing up, I was a bit of a 0:14:33.920 --> 0:14:36.120 rebel and I kind of did not want to fit in. 0:14:36.440 --> 0:14:38.080 So when I was in high school, I wanted to 0:14:38.080 --> 0:14:40.200 be the artist, and when I got to art school, 0:14:40.240 --> 0:14:42.360 I wanted to be the bodybuilder. And then I got 0:14:42.360 --> 0:14:45.320 out into the real world. I wanted to be like 0:14:45.360 --> 0:14:46.600 an entrepreneur. 0:14:46.160 --> 0:14:49.440 Because you once told me that many of our conversations 0:14:49.880 --> 0:14:55.360 over food, that you saw Airbnb as an industrial designer 0:14:55.440 --> 0:14:57.920 rather as an entrepreneur, as a business person, that you 0:14:58.040 --> 0:15:02.720 saw the kind of canvas. You saw AIRBNBA as a 0:15:02.800 --> 0:15:05.480 canvas rather than a business plan. 0:15:05.880 --> 0:15:07.720 I never thought I was a business person. I remember. 0:15:08.640 --> 0:15:11.920 I remember the first week and I started Airbnb, somebody 0:15:12.000 --> 0:15:14.280 reminding me. I said, I'm not a business person. I'm 0:15:14.320 --> 0:15:18.200 a designer. Business People make money, Designers solve problems. I'm 0:15:18.200 --> 0:15:21.080 a designer. My problem isn't to make money. My problem 0:15:21.120 --> 0:15:22.800 is to solve a problem for somebody, and that's what 0:15:22.840 --> 0:15:25.800 designers do. The funny thing is that an artists are 0:15:25.800 --> 0:15:29.000 mostly entrepreneurs without realizing it, right, because most artists are 0:15:28.960 --> 0:15:31.280 sold proprietors, right and Europe and artists you have to 0:15:31.280 --> 0:15:33.640 sell your art and you don't work for somebody because 0:15:33.680 --> 0:15:36.680 most people don't employ artists. So there's something about art 0:15:36.680 --> 0:15:40.240 school which is pretty entrepreneurial. And the risky education is 0:15:40.280 --> 0:15:45.720 an invert in entrepreneurship education. And oddly enough, like most 0:15:45.880 --> 0:15:51.280 entrepreneurship programs are anti entrepreneurship. The structure is unrealistic. Entrepreneurship 0:15:51.320 --> 0:15:56.440 has no structure. Entrepreneurship requires resiliency, Entrepreneurship requires self motivation, 0:15:57.000 --> 0:15:59.520 and like, there are best practices I've done, Like I 0:15:59.520 --> 0:16:03.240 went to White Dominator, but like Rizdy, like one of 0:16:03.240 --> 0:16:05.800 our assignments was you get a piece of cardboard and 0:16:05.840 --> 0:16:08.480 you say, you have to build a bridge, like a 0:16:08.600 --> 0:16:11.400 three foot bridge with this piece of cardboard. And whose 0:16:11.400 --> 0:16:13.600 ever's bridge can hold up the most amount of bricks 0:16:13.640 --> 0:16:16.440 across two tables when or here's a piece of cardboard. 0:16:16.440 --> 0:16:18.280 You have to make a violin with no glue out 0:16:18.280 --> 0:16:20.280 of cardboard, and you're like, and you have three hours. 0:16:20.480 --> 0:16:22.520 I think that's kind of like entrepreneurship, like you have 0:16:22.600 --> 0:16:23.680 these challenges to solve. 0:16:23.880 --> 0:16:27.600 Can I just say that you also in your entrepreneurship 0:16:27.640 --> 0:16:31.520 and design because going you know, into airbnb and the 0:16:31.560 --> 0:16:35.080 culture of airbnb in terms of not just being a 0:16:35.080 --> 0:16:37.560 place where you sleep, but what you've done, and as 0:16:37.560 --> 0:16:40.480 I said in my introduction, is you've taken the world 0:16:40.480 --> 0:16:43.040 of being an entrepreneur, of being a place to stay, 0:16:43.120 --> 0:16:46.640 into culture. Because people stay in a neighborhood, they shop 0:16:46.720 --> 0:16:48.920 for food. I always say that when you you know, 0:16:48.960 --> 0:16:51.000 when you visit a city, the first thing you should 0:16:51.040 --> 0:16:53.240 do is go to the market, because you know that 0:16:53.360 --> 0:16:56.320 because the market tells you about the people who live there, 0:16:56.440 --> 0:16:59.800 the food that's in season, the ingredients they have. And 0:17:00.160 --> 0:17:02.720 you know, a market in London will be different from 0:17:02.720 --> 0:17:05.560 a market in Venice, which will be different from one 0:17:05.600 --> 0:17:09.239 in Singapore and one in Tokyo, and that tells you 0:17:09.359 --> 0:17:11.800 about the culture. And I think what you've been talking about, 0:17:12.200 --> 0:17:17.000 you know that you are combining entrepreneurship with culture, aren't you? 0:17:17.240 --> 0:17:19.639 Is that what you do? So I mean Ivy was saying, 0:17:19.720 --> 0:17:21.359 go on, ive you tell them that staying in an 0:17:21.359 --> 0:17:24.159 airbnb and you go to the kitchen, don't you go 0:17:24.200 --> 0:17:25.879 and see what the kitchen's going to be like. 0:17:26.240 --> 0:17:28.879 Yeah, we were talking about. The thing that I like 0:17:28.960 --> 0:17:31.159 with AIRB and B is that you can use the 0:17:31.200 --> 0:17:34.840 locals guides, the host guides, and so I think it's 0:17:34.600 --> 0:17:37.240 like it was reinventing how you're a tourist, right because 0:17:37.320 --> 0:17:40.200 rather than going to the tourist spots, you can be like, Okay, 0:17:40.200 --> 0:17:42.879 where are people actually eating? And how can I imagine 0:17:42.920 --> 0:17:45.600 myself living here and what would my life be like? 0:17:46.040 --> 0:17:49.160 And that's why I think young people like IBNB especially. 0:17:49.560 --> 0:17:52.360 Yeah, I think it's exactly right. And I also say 0:17:52.400 --> 0:17:55.000 that just to bring to bring a little bit of 0:17:55.080 --> 0:17:59.119 story to kind of more present day. Until I started 0:17:59.200 --> 0:18:02.159 and in travel very much, and I did not have 0:18:02.240 --> 0:18:05.119 a passion for traveling when I started BINGB. And actually, 0:18:05.320 --> 0:18:07.280 here's the other thing I did not. I did not 0:18:07.359 --> 0:18:09.160 start arbing me as a traveler. I started as a host. 0:18:10.040 --> 0:18:13.280 So Airbnb has guests and hosts travelers and people hosting 0:18:13.320 --> 0:18:16.080 those travelers, and I wasn't a traveler. I was a host. 0:18:16.800 --> 0:18:18.879 AIRBINGB started because my room and I couldn't afford to 0:18:18.880 --> 0:18:21.479 pay rent. We turned our house into a bed and breakfast. 0:18:21.480 --> 0:18:23.439 Wouldn't have any beds. We waited through your beds. We 0:18:23.520 --> 0:18:26.679 called the airbedan breakfast dot com. So I started as 0:18:26.720 --> 0:18:31.479 a host. And I didn't really have a big desire 0:18:31.520 --> 0:18:34.359 for traveling growing up, but I will because I didn't 0:18:34.359 --> 0:18:36.120 wasn't exposed to a lot of it. Now I love 0:18:36.200 --> 0:18:41.480 traveling by the time. I remember once a year we 0:18:41.520 --> 0:18:43.760 would travel. My mom was a star shirker and there 0:18:43.800 --> 0:18:46.040 was an annual conference that she had to go do, 0:18:46.080 --> 0:18:47.760 and so should get a flight in a hotel room. 0:18:47.760 --> 0:18:50.600 And my family realized, this is a really good racket weekend. 0:18:50.600 --> 0:18:53.360 Basically freeload off her and get a free vacation every year. 0:18:53.560 --> 0:18:55.080 And would that be in the United States. 0:18:55.280 --> 0:18:57.320 I've brought always in the United States. So my first 0:18:57.359 --> 0:18:59.600 time I was at airplane was seven. We went to 0:18:59.640 --> 0:19:02.119 Saint because she had a conference there. 0:19:02.320 --> 0:19:04.080 Do you remember the food when you traveled? 0:19:04.880 --> 0:19:09.240 I have more memories of eating while traveling than not traveling. 0:19:09.760 --> 0:19:12.080 Funny enough, I have more memories just traveling in general. 0:19:12.320 --> 0:19:14.639 I remember somebody once a few years ago came up 0:19:14.680 --> 0:19:16.960 to me said, Brian, I use because I wanted my 0:19:16.960 --> 0:19:19.240 life to seem longer. And I said, what does that mean? 0:19:19.920 --> 0:19:21.399 He said, the thing I noticed about my life, and 0:19:21.440 --> 0:19:23.960 I realized about myself is we generally don't remember our routines. 0:19:24.480 --> 0:19:26.840 To give you example, I probably rode the school bus. 0:19:27.640 --> 0:19:30.840 I don't know twelve years from five to seventeen, and 0:19:30.880 --> 0:19:33.280 I can't remember two thousand times the memory of me 0:19:33.359 --> 0:19:35.359 being on a school bus. I'd maybe six, seven, eight 0:19:35.400 --> 0:19:39.200 faint memories. But I remember every trip I took. I 0:19:39.240 --> 0:19:41.720 remember the trip to Saint Louis, the trip to Dallas, 0:19:42.000 --> 0:19:45.199 the trip to Seattle, the trip to Chicago. And so 0:19:45.280 --> 0:19:47.160 what I learned when he told me is that when 0:19:47.240 --> 0:19:50.840 you travel, you have distinct memories. And when people say 0:19:50.840 --> 0:19:53.520 time go by quickly, I think one of the reasons 0:19:53.520 --> 0:19:56.480 they're saying that is because they're falling into routine. Some 0:19:56.640 --> 0:19:59.360 routines really good, but you got to be careful about 0:19:59.560 --> 0:20:02.879 your routine being so much that your memories collapse. And 0:20:02.920 --> 0:20:04.480 then one day you wake up and your life has 0:20:04.560 --> 0:20:06.720 kind of passed you by. And there's so much of 0:20:06.760 --> 0:20:09.320 the world, And so I think a great way to 0:20:09.400 --> 0:20:12.480 remember the world is through travel. I hope to live 0:20:12.520 --> 0:20:14.800