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Speaker 1: Cast your memory back there, folks, it's twenty twenty, your

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Speaker 1: faithful correspondence here at stuff they don't want you to know.

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Speaker 1: Sit down with some legendary chefs. And it's no secret

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Speaker 1: you're Matt, I'm Ben. It's no secret that we have

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Speaker 1: both to some degree worked in hospitality in previous lives.

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Speaker 2: Yes, very much so. I have been a server for

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Speaker 2: many a summer and also spring and winter and fall

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Speaker 2: and all that stuff. A couple of times, but mostly

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Speaker 2: in the summer. Worked at a snack kitchen. One time

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Speaker 2: out by the pool.

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Speaker 3: Yeah, I did some time as well.

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Speaker 1: Not to make it sound like a prison, but I

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Speaker 1: think this inspired us and a lot of us tuning

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Speaker 1: in at home as well. It inspired us to investigate

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Speaker 1: the inside world of restaurants and cooking and kitchens and

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Speaker 1: hospitality in general. It's the stuff the customer probably doesn't see,

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Speaker 1: and it's the stuff the most restaurants probably don't want

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Speaker 1: their consumers to know. So we were immensely privileged to

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Speaker 1: sit down with our pals, Richard Blaze and you AChase

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Speaker 1: it to learn like to get behind the curtain of restaurants.

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Speaker 1: And this is way before the bear To be clear,

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Speaker 1: we would have referenced the bear just like insufferably if

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Speaker 1: we recorded this in twenty twenty four or twenty twenty five.

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Speaker 2: Both of these guys are incredible restaurants tours, and both

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Speaker 2: of them were dealing with the pandemic in the hospitality industry,

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Speaker 2: and it's a really interesting conversation. We hold a lot

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Speaker 2: of respect for these guys for their work, you know,

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Speaker 2: in restaurants in that field, but they're also on television

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Speaker 2: a whole bunch. If you look up the names of

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Speaker 2: these guys and you will see their picture and you'll realize, oh,

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Speaker 2: I've seen them on Top Chef. I've seen them, you know,

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Speaker 2: all over Food Network. I've seen them doing these things,

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Speaker 2: and in particular in Atlanta, we had seen their restaurants,

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Speaker 2: like the coffee shops. They're all of all the things

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Speaker 2: that they do like that. Since we recorded this episode,

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Speaker 2: Hugh Atchison has had to sell one or two or

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Speaker 2: several of his fairly big named restaurants that he's been

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Speaker 2: doing for like ten, you know, thirteen years. I think

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Speaker 2: he was at one of the restaurants that he's just sold.

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Speaker 2: And Richard Blaze has sold a ton of his things

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Speaker 2: or he's just closed down a ton of the things

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Speaker 2: that he started. So it's just really interesting to see

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Speaker 2: how I don't know, these guys in particular, have evolved

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Speaker 2: since going through what we were talking about in this episode.

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Speaker 1: Yeah, in this interview we have so we have two

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Speaker 1: top tier people in their profession, absolute experts, really nice

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Speaker 1: as well, even when their opinions are markedly differing. These

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Speaker 1: guys are at the top of their game, undeniably. They're

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Speaker 1: also more than willing to answer questions a lot of

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Speaker 1: people had but perhaps we're afraid to ask. So this

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Speaker 1: may sound like it's just you know, us trying to

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Speaker 1: hang out with celebrity chefs, but it's really not the case.

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Speaker 1: What we're doing is learning from firsthand sources about all

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Speaker 1: the stuff in the back of the house.

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Speaker 4: Oh yeah, from UFOs to psychic powers and government conspiracies.

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Speaker 4: History is riddled with unexplained events. You can turn back

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Speaker 4: now or learn the stuff they don't want you to know.

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Speaker 4: A production of iHeart Breeding.

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Speaker 5: Welcome back to the show.

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Speaker 6: My name is Matt, my name is Nol.

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Speaker 3: They call me Ben.

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Speaker 1: We are joined as always with our super producer Paul

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Speaker 1: Mission Control Decans. Most importantly, you are you You are

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Speaker 1: here and that makes this stuff. They don't want you

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Speaker 1: to know. This is a very special episode for us.

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Speaker 1: It's one we've been excited about for a while now.

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Speaker 1: Today we are diving into the culinary world, and as

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Speaker 1: anyone who has ever worked as a chef or as

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Speaker 1: a cook in front of house or more can easily attest,

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Speaker 1: there is an entirely different universe behind the kitchen doors.

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Speaker 1: It's a world and a reality that most diners and

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Speaker 1: most restaurant patrons never really see. And it should go

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Speaker 1: without saying, but we'll say it. The people in this

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Speaker 1: world are some of the hardest working, most driven individuals

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Speaker 1: on the planet. Today we're getting a first hand exploration

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Speaker 1: of this world with help from two luminaries of the

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Speaker 1: culinary universe, Hugh Atchison and Richard Blaze. Thank you so

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Speaker 1: much for coming on the show today, guys.

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Speaker 7: Thanks us up.

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Speaker 2: It's really nice to connect with you guys in this

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Speaker 2: video conference. The way we're making this recording happen right now.

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Speaker 2: You both have fabulous looking homes.

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Speaker 7: Oh, thank you.

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Speaker 8: Yeah, I really just have this stove and this cabinet

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Speaker 8: behind me. The rest of the houses and shambles, but

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Speaker 8: this is where I do all of my work.

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Speaker 7: Now, well, what else.

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Speaker 6: Do you need?

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Speaker 9: And these are troubled times, and let me say you

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Speaker 9: also both have fabulous voices. And I want to make

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Speaker 9: sure that in this our first like what is this

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Speaker 9: a six way skype call bunker recording situation? I want

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Speaker 9: to make sure that everyone knows who's who. So if

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Speaker 9: you could each introduce yourselves just so our listeners can

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Speaker 9: track who's talking, that would be amazing. Richard, do you

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Speaker 9: want to want to go first?

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Speaker 7: Hey?

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Speaker 8: Everyone, this is Richard Blaze. And no one has ever

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Speaker 8: said that my voice sounds amazing and coming from you,

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Speaker 8: that is high praise.

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Speaker 10: All right, Hugh, I'm Hugh Atchison.

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Speaker 2: Yes, that's just it's just like he's just some guy

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Speaker 2: named Hugh Atchison.

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Speaker 9: The gravitas of that name and that voice alone you

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Speaker 9: need you need not say anymore, honestly, where We're all

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Speaker 9: really really happy to have you both, and thank you

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Speaker 9: so much for having I think this is our first

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Speaker 9: ever two guest situation on stuff they don't want you

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Speaker 9: to know, isn't that right?

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Speaker 5: Guy?

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Speaker 3: This is yeah, yeah, this this is pretty close.

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Speaker 1: This is new for us too, but you know, we're

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Speaker 1: in a time of new things and innovations. One one

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Speaker 1: thing we wanted to to kick off today's conversation with

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Speaker 1: is uh is the concept of celebrity, right.

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Speaker 6: Uh, you know.

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Speaker 3: Many of us in the audience.

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Speaker 1: We know you from your we We may know you

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Speaker 1: from your work in television, and sometimes there may be

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Speaker 1: people listening today.

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Speaker 6: Who are you know?

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Speaker 1: I like the way you would put it earlier, Matt,

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Speaker 1: Who are who are even more familiar with your television

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Speaker 1: work than they are with maybe the day to day

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Speaker 1: food that you are creating. How how has your notoriety

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Speaker 1: affected your work as chefs? Has it like helped, has

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Speaker 1: it hindered? Has it ever gotten weird?

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Speaker 8: Yeah?

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Speaker 7: I'll jump in.

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Speaker 8: I guess Richard Blaze here, I mean one, has it

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Speaker 8: gotten weird? I mean to be honest, guys, we're on

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Speaker 8: a six way skype on a podcast right now, So yeah,

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Speaker 8: things can get weird when you're a celebrity chef. I

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Speaker 8: think it goes both ways, right, Like, the exposure certainly

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Speaker 8: creates great opportunity, It certainly helps putting people in restaurants.

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Speaker 8: At the same time, you know it, it creates a

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Speaker 8: tremendous amount of responsibility. Not that you can't live up

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Speaker 8: to all the time to everyone. So I think there

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Speaker 8: it's a blessing, not much of a curse. But but

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Speaker 8: but certainly there's ups and downs to it.

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Speaker 10: Yeah, I mean, celebrity is such a strange. I don't

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Speaker 10: think any of us wanted color so celebrities. I'm just

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Speaker 10: a guy who cooks. You know, TV's occupied about me,

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Speaker 10: you know, two percent of my working life, probably even less,

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Speaker 10: so you know it. But you know, like like writing

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Speaker 10: a book, it just gives you a bigger footprint to

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Speaker 10: you know, get to clients and find customers and have

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Speaker 10: a following. So it definitely helps in a business angle.

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Speaker 10: But it kind of the term kind of makes me cringe.

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Speaker 5: That's that's understandable.

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Speaker 6: It's funny, Hugh.

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Speaker 9: I actually knew about you outside of any of your

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Speaker 9: TV work because I lived in Athens, Georgia for many

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Speaker 9: years and knew about your wonderful restaurant five and ten

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Speaker 9: and had many friends that worked for you, and so

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Speaker 9: I knew of you more from your grassroots kind of work.

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Speaker 9: And you really are known as being super hands on

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Speaker 9: and not only you know, cooking and designing menus and

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Speaker 9: creating restaurant concepts, but also in culinary instruction. I actually

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Speaker 9: have seen you do a talk at the local farmers

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Speaker 9: market in front of like, you know, twenty people. It's

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Speaker 9: like a very grassroots thing that you do. And I

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Speaker 9: always really appreciate that about you. And you're all about

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Speaker 9: the DIY kind of eth ethics of being a chef

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Speaker 9: and all of these design principles. So I just wanted

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Speaker 9: to put that out there. I'm a big, big fan

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Speaker 9: and have known you since you were kind of, you know,

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Speaker 9: doing that stuff in Athens and've always kind of followed

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Speaker 9: you from that part of my life, been.

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Speaker 8: A loon and you you and you doesn't want to

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Speaker 8: say it, but he's obviously a celebrity chef because I

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Speaker 8: can't book the farmers market like they're not coming over me.

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Speaker 5: Well, this is something I want to get to you guys.

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Speaker 2: My first job I ever had was at a private

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Speaker 2: club in Atlanta called the Pimont Driving Club, and it

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Speaker 2: was working, you know, in a kitchen there, and I

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Speaker 2: really thought, this is what I wanted to do. And

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Speaker 2: I know there are a lot of people out there

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Speaker 2: listening who have aspirations of becoming a chef or getting

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Speaker 2: into the industry in some way more so than you know,

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Speaker 2: just serving drinks or food. How what were the pathways

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Speaker 2: you guys took to achieve that? And is there any

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Speaker 2: advice you can give to someone who's looking to kind

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Speaker 2: of follow in your ways.

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Speaker 10: I mean, I would definitely advise against not going into

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Speaker 10: this business right now, but there's no jobs and there

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Speaker 10: won't be any jobs, and it's gonna be a lot worse.

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Speaker 10: But you know, I got into this business because I'm

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Speaker 10: the BlackSheep of a very academic family, and at fifteen

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Speaker 10: I started working in restaurants. I just it was the

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Speaker 10: place where I felt at ease and where I could succeed.

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Speaker 10: And it wasn't at school, and I went to university

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Speaker 10: for a while but dropped out. But all throughout the time,

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Speaker 10: I'd just been cooking. And you know, I'd show up

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Speaker 10: when I was sixteen years old working at a French

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Speaker 10: restaurant and be you know, have forty year old chefs

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Speaker 10: be happy that I was there working side by side

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Speaker 10: with them. So it gave me a sense of inclusion

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Speaker 10: and success. And you know, I realized that my strange,

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Speaker 10: sarcastic personality and things like that somehow also allowed me

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Speaker 10: to be a good leader. And then mix that with

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Speaker 10: empathy and honing in on technique of the years and

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Speaker 10: just reading you know, I think it just you know,

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Speaker 10: it's also it's a business that is it's it's this

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Speaker 10: endless fascination for me because I can learn about food

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Speaker 10: and beverage and hospitality and design every day of my

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Speaker 10: life and never get tired of it. There's so much

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Speaker 10: to learn about food, and so when you find an

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Speaker 10: occupation that that really jazz as you like that every day,

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Speaker 10: it's exciting. And right now, you know, we've all changed

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Speaker 10: jobs in the last month and a half two months,

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Speaker 10: so that's exciting too, even even in a crisis situation,

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Speaker 10: which is amazing to me that the similarities between running

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Speaker 10: a restaurant, which is a very crisis and triage orient anyhow,

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Speaker 10: and then true crisis response because there's a lot of

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Speaker 10: affinities that chefs can bring to the table in that

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Speaker 10: regard to fix problems quickly.

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Speaker 9: I think it's a really really great point, and I've

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Speaker 9: seen so many restaurants here in Atlanta have to pivot,

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Speaker 9: you know, very quickly to this whole very carefully thought

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Speaker 9: out to go model. Even find dining restaurants as a

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Speaker 9: brand new restaurant right around the corner from me called

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Speaker 9: Little Bear that just opened right before all this stuff hit,

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Speaker 9: and they have exclusively pivoted to curbside delivery and they

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Speaker 9: do a new menu every week, and you know, you

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Speaker 9: can call in and make your order that morning and

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Speaker 9: you can pick it up that night, and it's like,

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Speaker 9: you know, it's like seventy five bucks, but it's like

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Speaker 9: a spread for your whole family, and it's something very special,

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Speaker 9: and it's been really cool to see them succeed. And

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Speaker 9: obviously they're doing it with more of a skeleton crew

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Speaker 9: than they would have, you know, as a full service restaurant.

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Speaker 9: They were booked out months in advance. It's a really

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Speaker 9: popular spot. But that kind of innovation is really inherent

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Speaker 9: in the scrappy of being a chef. I mean they

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Speaker 9: call them like brigades, right like in the French tradition,

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Speaker 9: because it's like you're at war in a certain way,

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Speaker 9: and you have a leader and you have people that

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Speaker 9: you have to delegate to, and the whole situation is

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Speaker 9: very regimented in that way.

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Speaker 6: Richard, do you have a.

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Speaker 9: Can you speak to that a little bit in your

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Speaker 9: experience as to that kind of you know that that

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Speaker 9: attitude that can do, attitude that really leads people in

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Speaker 9: the culinary world to be able to like make snap

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Speaker 9: decisions and really kind of you know, just come through

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Speaker 9: in times of stress.

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Speaker 8: Yeah, I mean, I love I Actually, I mean I'm

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Speaker 8: gonna borrow what Hugh said there for the future because

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Speaker 8: I mean being you know, every night of a service

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Speaker 8: of a restaurant, there's some sort of drama or problem

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Speaker 8: that has to be served. I mean almost every you know,

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Speaker 8: other guest or other table has some sort of pivoting

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Speaker 8: moment or situation that has to be fixed or solved.

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Speaker 8: And I think that, you know, again, the hospitality industry

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Speaker 8: is sort of built for this, and you know, using

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Speaker 8: the word hospitality, they're like the old sort of adage

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Speaker 8: that the customer is always right, you know, has you know,

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Speaker 8: really is the backbone of you know, being able to

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Speaker 8: consistently have to pivot every you know, seemingly couple minutes,

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Speaker 8: you know, to make sure that everyone is happy. So,

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Speaker 8: I mean, I think that that's ingrained in all of us.

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Speaker 8: And I think that's the other side for me. If

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Speaker 8: I if I look at my personal story, you know,

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Speaker 8: why did I fall in love with you?

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Speaker 7: Know, cooking and being a chef.

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Speaker 8: It was because it was one place where I could

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Speaker 8: make someone happy right away.

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Speaker 7: I could see it on their face.

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Speaker 8: I could I could see it in their smile, and

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Speaker 8: I got that personal gratification of it.

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Speaker 7: And you know, quite honestly, now we have.

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Speaker 8: The ability to you know, turn those tables in a

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Speaker 8: way and make people truly happy in moments when they

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Speaker 8: really really need it, like you know, some curb side

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Speaker 8: pickup or whatever it is.

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Speaker 1: You know, that's that's well said, and I think we're

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Speaker 1: hitting on an issue that's very close to everybody's mind

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Speaker 1: right now, you know, as as we're readjusting, as as

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Speaker 1: we adapting and improvising. One thing that you both you

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Speaker 1: both hit on that really pricks my ears up is

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Speaker 1: you you both noted like one percent, like something always

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Speaker 1: happens right every every service there there's always going to

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Speaker 1: be something. And that's kind of a point that we

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Speaker 1: we opened with when we said, you know, somebody might

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Speaker 1: go into a restaurant and they might sit down and

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Speaker 1: to them, it seems like this is super easy. This

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Speaker 1: is like a lazy too bride down a delicious river,

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Speaker 1: you know what I mean, and have no idea of

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Speaker 1: what's going on behind the kitchen doors. So like with this,

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Speaker 1: with this in mind, are there things that that you guys,

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Speaker 1: as chefs and as professionals, wish the average restaurant patron

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Speaker 1: was more aware of? Like, what what kind of uh

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Speaker 1: for lack of a better word, what kind of kitchen

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Speaker 1: secrets do do you wish that more diners knew?

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Speaker 8: Well, I want to let you answer this, but I

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Speaker 8: want to just follow up and think, thank you for

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Speaker 8: the inspiration, because definitely the Willy Wonka Chocolate River to

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Speaker 8: Bride will now be created at some point in one

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Speaker 8: of my restaurants.

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Speaker 2: Oh oh, that seems terrifying to me. Are you going

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Speaker 2: to have the soundtrack?

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Speaker 7: Who we have to?

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Speaker 8: I'd say pure imagination is the song, but I don't

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Speaker 8: want you guys have to pay for it.

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Speaker 5: Thanks Paul, look into that.

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Speaker 10: Yeah, I mean there's a lot that goes on behind

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Speaker 10: the scenes. I think it's I think the number of

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Speaker 10: people that it takes to really ensure good hospitality and

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Speaker 10: full service is much more than people think. Behind the

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Speaker 10: scenes is usually more people than people think, and the

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Speaker 10: amount of work that goes into it is more. People

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Speaker 10: always have an assumption that restauranteurs and successful chefs are

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Speaker 10: are rolling in it and we're not. It's a very

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Speaker 10: very low margin business and has only gotten lower. And

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Speaker 10: you know, it's a challenge launching business, but it's when

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Speaker 10: that people do it because they love it and by

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Speaker 10: to drive some people to bankruptcy and things like that.

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Speaker 10: So it's never easy in that way. I mean, outside

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Speaker 10: of that, I think that people generally understand. What people

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Speaker 10: really do need to understand though about restaurants is their

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Speaker 10: satisfaction with the restaurant is really past a certain point.

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Speaker 10: It's really all in the consumer. So if you're a customer,

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Speaker 10: you're going to a restaurant and you're in a crappy

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Speaker 10: mood and you're with your mother in law and a

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Speaker 10: four year old, the chances of me making you abundantly

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Speaker 10: happy and a relatively find any restaurant are difficult. You're

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Speaker 10: stuck in the odds against me. So it's not my job.

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Speaker 10: I mean, I can do my job well, but the

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Speaker 10: customer's always so got a play too. You know. Richard

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Speaker 10: brought up the customers always right, and I actually I

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Speaker 10: don't really ascribe to that anymore. The customer is always

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Speaker 10: right when they treat us with the respect, and we

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Speaker 10: counter with professionalism and empathy and understanding, and we provide

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Speaker 10: good product and we do a good job and it's

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Speaker 10: efficient and timely. Apart from that, if the customer has

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Speaker 10: to complain about that, that's, you know, so we you

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Speaker 10: know so, I guess I'm just saying it's the customer's

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Speaker 10: got some responsibility in this relationship too.

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Speaker 8: Sure the customer is always right, and so they're clearly

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Speaker 8: absolutely wrong.

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Speaker 2: Right, Yeah, Hey, guys, we're gonna pause for just a

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Speaker 2: moment here and check out a word from our sponsor.

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Speaker 2: But we'll be right back, and we're back. Let's keep

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Speaker 2: talking with Hugh Atchison and Richard Blaze. All right, I

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Speaker 2: want to jump to something that all of us have

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Speaker 2: been dealing with our whole lives. As soon as you

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Speaker 2: hit I guess what you would consider the adulthood marker

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Speaker 2: where you can go out to a grocery store and

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Speaker 2: gather all of the things that you or your family

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Speaker 2: needs uh to you know, survive for a certain amount

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Speaker 2: of time. You guys, as chefs and restaurant tours, I'm

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Speaker 2: assuming have spent a lot of time at grocery stores.

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Speaker 2: I know for sure, Richard, You've been at Whole Foods

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Speaker 2: a whole lot just from the top Chef episodes. But

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Speaker 2: there's you know, when we as an individual are going

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Speaker 2: into a place to buy procure food that we are

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Speaker 2: going to cook the way you guys would in a restaurant,

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Speaker 2: what do we need to know about where we go,

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Speaker 2: what strategies we use to like do the best for

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Speaker 2: ourselves for a nutrition, for our economics, Like how do

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Speaker 2: you make those decisions?

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Speaker 5: And what should we do well?

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Speaker 7: I think a lot of those decisions.

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Speaker 8: It's kind of a tricky question because I think a

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Speaker 8: lot of the decisions that a chef will make is

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Speaker 8: dependent on this skill and the training that they have.

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Speaker 8: So I mean, I'll just throw one out there right

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Speaker 8: away that like, you know, not buying the most expensive

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Speaker 8: cut of meat or the most expensive fish because the

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Speaker 8: market has created or flated that price, and you know,

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Speaker 8: a braised stew with a piece of meat and some

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Speaker 8: oxtails and bone marrow is probably going to be more

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Speaker 8: delicious and probably the type of food you're going to

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Speaker 8: get at a restaurant like hours anyway. So one would

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Speaker 8: be it's dependent on the on the skill of of

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Speaker 8: the of the cook.

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Speaker 7: So kind of tricky.

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Speaker 9: So you might say a little bit, don't buy into

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Speaker 9: the hype necessarily of even a place like Whole Foods,

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Speaker 9: where you know, all of those super pricey cuts of

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Speaker 9: meat are available. And maybe there's a little bit of

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Speaker 9: marketing behind this notion that oh, we can be just

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Speaker 9: like pro chefs by buying this really expensive stuff. And

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Speaker 9: and really what's most important is maybe educating yourself and

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Speaker 9: upping your basic skill set in the kitchen rather than

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Speaker 9: leaning on buying expensive ingredients.

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Speaker 8: Right, Yeah, And I would I would say, well, first

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Speaker 8: of all, you know, the hype has sustained my career,

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Speaker 8: so let's be careful what we say. But I will

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Speaker 8: say that like, one of the things that has been

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Speaker 8: fun and I use that word very carefully during this

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Speaker 8: quarantine has been cooking at home. And you know, I

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Speaker 8: hate to use the top chef ford, but doing the

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Speaker 8: quick fire challenge where you know, I found a package

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Speaker 8: of Senka behind my dog food bin the other day

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Speaker 8: and I don't even know sanka still made instant coffee,

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Speaker 8: and a can of tuna and some white beans, and

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Speaker 8: you know, a piece of celery that clearly should be

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Speaker 8: in the compost bin, and can I make a dish

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Speaker 8: out of that, Can I make it delicious? It's it's

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Speaker 8: kind of been fun in that sort of way, having

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Speaker 8: to use all the ingredients in your house or freezer

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Speaker 8: or cupboard, and that's what good chefs and great chefs

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Speaker 8: like you do.

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Speaker 10: Anyway, what did you do with the sanka?

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Speaker 7: I love that because that's a coffee connoisseur. I know,

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Speaker 7: I know you enough.

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Speaker 8: My wife made is it Delanaga the too ingredient coffee

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Speaker 8: and it kind of went viral. She's got one hundred

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Speaker 8: thousand views on this, you know, too ingredient coffee.

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Speaker 7: It was kind of kind of fun.

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Speaker 1: I just want to I want to say here, Hugh,

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Speaker 1: don't think I missed this because we are in a

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Speaker 1: video call. You start, you've got a diagram.

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Speaker 10: But yeah, I'm the only the only moron who brings

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Speaker 10: a visual aid to a podcast. But when you enter

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Speaker 10: into a grocery store, grocery stores are very scientifically uh

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Speaker 10: and economically studied as to what the layout is. You

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Speaker 10: know you're going to go in, you walk, walk past florals,

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Speaker 10: the first thing they want you to see. It's pretty whatever,

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Speaker 10: and then you go into produce. But the trick is

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Speaker 10: you want to stay on the exterior walls. Pretty much

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Speaker 10: as you go around a grocery store, the inner aisles

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Speaker 10: are where the crap is. So if you can stay

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Speaker 10: away from that, except for the little scouting sapper missions

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Speaker 10: into go get your olive oil and whatever in your flour,

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Speaker 10: then you're going to avoid a lot of really what

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Speaker 10: is prepackaged and ingredients that you never should understand or

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Speaker 10: probably shouldn't be adjusting a ton of So stick to

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Speaker 10: the exterior. But also, I think the cooking these days,

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Speaker 10: and what I want to you know, really hurt to

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Speaker 10: people often is recipes are great. I love following a

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Speaker 10: really good recipe start to finish, But what you really

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Speaker 10: need to do to cook well is get is envision

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Speaker 10: a lego set and you want twenty pieces. Each piece

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Speaker 10: is a technique and a skill in cooking. Then you

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Speaker 10: can just assemble them in totally different ways each time,

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Speaker 10: so then you're not held hostage to the snapper recipe

440
00:23:27,640 --> 00:23:30,399
Speaker 10: where you can't find snapper. The snappers thirty two dollars

441
00:23:30,440 --> 00:23:33,640
Speaker 10: a pound for filet at Whole Foods, and you can

442
00:23:33,640 --> 00:23:36,760
Speaker 10: adjust to that and use something else, because really, what

443
00:23:36,800 --> 00:23:38,600
Speaker 10: the technique you need to know in that case is

444
00:23:38,680 --> 00:23:41,679
Speaker 10: how do I properly see her fish? And so we

445
00:23:41,840 --> 00:23:44,679
Speaker 10: just need to teach America those basics again so they

446
00:23:44,680 --> 00:23:46,760
Speaker 10: can all have their lego set. Richard and I just

447
00:23:46,800 --> 00:23:48,879
Speaker 10: have a lot more lego pieces than most people do.

448
00:23:49,359 --> 00:23:52,280
Speaker 10: It's not that, you know, and we can cobble them

449
00:23:52,280 --> 00:23:55,199
Speaker 10: together in different ways, and we look upon things in

450
00:23:55,200 --> 00:23:57,560
Speaker 10: a very different ways, sometimes in food, and that's the

451
00:23:57,600 --> 00:24:01,280
Speaker 10: exciting part about food. But buying from scratch is kind

452
00:24:01,320 --> 00:24:03,679
Speaker 10: of key. I mean to me, the fact that it's

453
00:24:03,800 --> 00:24:07,480
Speaker 10: very heartwarming to see the dry bean shelf totally empty

454
00:24:08,080 --> 00:24:12,600
Speaker 10: because I'm like, wow, America actually knows how to cook beans.

455
00:24:13,760 --> 00:24:15,840
Speaker 10: So you know, I was talking to host Andres the

456
00:24:15,920 --> 00:24:19,840
Speaker 10: other day and he was like, you know, in a crisis,

457
00:24:19,960 --> 00:24:22,280
Speaker 10: I go down to Italy, I give the woman a

458
00:24:22,320 --> 00:24:24,399
Speaker 10: ten pound pack of lentils and a hammock and she

459
00:24:24,560 --> 00:24:27,120
Speaker 10: makes food. And he was like, here, you know, they

460
00:24:27,119 --> 00:24:29,639
Speaker 10: don't do that. And he's got a point, but I

461
00:24:29,680 --> 00:24:34,040
Speaker 10: think we're beating that a little bit right now. So

462
00:24:34,520 --> 00:24:37,480
Speaker 10: it's kind of exciting to see that. And you know,

463
00:24:37,520 --> 00:24:39,560
Speaker 10: I still want people to come to restaurants. It's kind

464
00:24:39,560 --> 00:24:42,600
Speaker 10: of how Richard and I pay our mortgages. But you know,

465
00:24:42,680 --> 00:24:44,760
Speaker 10: it's good that people are learning how to cook from

466
00:24:44,800 --> 00:24:45,440
Speaker 10: scratch again.

467
00:24:46,000 --> 00:24:46,200
Speaker 7: Yeah.

468
00:24:46,240 --> 00:24:49,440
Speaker 8: One of the amazing things has been to just build

469
00:24:49,480 --> 00:24:54,280
Speaker 8: on that is the absence of flour in every single market,

470
00:24:54,359 --> 00:24:57,240
Speaker 8: Like I mean even in my household. Yeah, I'm gluten

471
00:24:57,320 --> 00:25:02,600
Speaker 8: free until quarantine, and then all rules are gone and

472
00:25:02,760 --> 00:25:05,760
Speaker 8: I'm we're baking homemade sour dough. There's no flower, there's

473
00:25:05,760 --> 00:25:08,399
Speaker 8: no yeast in the stores, and everyone is, you know,

474
00:25:08,520 --> 00:25:11,280
Speaker 8: home baking South What I mean, people are not gluten

475
00:25:11,320 --> 00:25:13,480
Speaker 8: free anymore. I know that some people are, of course,

476
00:25:13,520 --> 00:25:15,159
Speaker 8: but California isn't.

477
00:25:15,800 --> 00:25:18,359
Speaker 10: Some people really do have allergies, but ninety percent of

478
00:25:18,400 --> 00:25:20,760
Speaker 10: the people who claim to have allergies no longer have allergies.

479
00:25:20,840 --> 00:25:23,600
Speaker 7: Exactly. There'll be an email coming about that.

480
00:25:23,680 --> 00:25:25,560
Speaker 5: So that's an episode of its own.

481
00:25:26,119 --> 00:25:31,199
Speaker 2: Yes, So really quickly, can you tell us how you

482
00:25:31,280 --> 00:25:33,560
Speaker 2: start with sour do? I know it requires a mother?

483
00:25:33,720 --> 00:25:35,360
Speaker 2: How do you actually get your hands on a mother

484
00:25:35,400 --> 00:25:37,520
Speaker 2: and like start the sour do and making process.

485
00:25:37,840 --> 00:25:40,000
Speaker 8: I mean there's a couple of recipes. At its essence,

486
00:25:40,000 --> 00:25:42,200
Speaker 8: it's flour and water, correct you.

487
00:25:42,840 --> 00:25:46,840
Speaker 10: Yep, Basically it's grabbing wild yeasts out of the air.

488
00:25:47,119 --> 00:25:51,000
Speaker 10: So mother is more a kinship with vinegar and set

489
00:25:51,040 --> 00:25:55,359
Speaker 10: about the celts and or Scobi's. This would be referred

490
00:25:55,359 --> 00:25:58,600
Speaker 10: to as as starter. So once the starter is activated

491
00:25:58,600 --> 00:26:00,320
Speaker 10: and it has grabbed east from the air, it's going

492
00:26:00,359 --> 00:26:03,640
Speaker 10: to grow and expand, and at that point it needs

493
00:26:03,680 --> 00:26:06,640
Speaker 10: to be fed. So it's feeding off of the flour

494
00:26:06,720 --> 00:26:09,200
Speaker 10: and small additions that you're adding to it every day.

495
00:26:09,800 --> 00:26:12,040
Speaker 2: So if you can get your hands on some flour,

496
00:26:12,760 --> 00:26:14,479
Speaker 2: you can probably make some sour dough.

497
00:26:14,600 --> 00:26:18,000
Speaker 10: Yeah, yeast is running through the air everywhere as we talk.

498
00:26:18,119 --> 00:26:20,439
Speaker 10: Some people are yeastier than others. You can smell it

499
00:26:20,480 --> 00:26:20,760
Speaker 10: on them.

500
00:26:22,560 --> 00:26:26,960
Speaker 1: That's That's gonna be my my out of context quote

501
00:26:27,119 --> 00:26:28,280
Speaker 1: for this episode.

502
00:26:28,600 --> 00:26:32,119
Speaker 10: When they say Jesus has risen, they he's actually just

503
00:26:32,200 --> 00:26:32,920
Speaker 10: really yeasty.

504
00:26:33,640 --> 00:26:34,160
Speaker 7: There we go.

505
00:26:35,000 --> 00:26:36,800
Speaker 3: I do have a question to follow up with this.

506
00:26:37,359 --> 00:26:40,320
Speaker 1: I love that we hit on home cooking because there

507
00:26:40,440 --> 00:26:43,200
Speaker 1: is a bit of a well, there's definitely resurgence, but

508
00:26:43,280 --> 00:26:45,800
Speaker 1: dare I say it's getting close to like a renaissance

509
00:26:46,200 --> 00:26:48,639
Speaker 1: and there are a lot of people who would you know,

510
00:26:48,840 --> 00:26:52,359
Speaker 1: ordinarily describe themselves as incapable of boiling water, who have

511
00:26:52,440 --> 00:26:56,240
Speaker 1: now like gone into their storage or wherever they kept

512
00:26:56,520 --> 00:26:58,919
Speaker 1: all the all the kitchen stuff they got for their wedding,

513
00:26:59,040 --> 00:27:02,240
Speaker 1: you know, decades ago, and they're breaking it out and they're,

514
00:27:02,280 --> 00:27:04,719
Speaker 1: you know, getting those cookbooks they always told themselves they

515
00:27:04,720 --> 00:27:08,480
Speaker 1: were going to read and they're actually working on this stuff.

516
00:27:08,920 --> 00:27:11,639
Speaker 1: To me, that seems pretty inspiring. There's a lot of

517
00:27:11,720 --> 00:27:16,080
Speaker 1: mageiver inventiveness to it as well. But I was wondering,

518
00:27:16,560 --> 00:27:19,360
Speaker 1: what are some of the things, like when you guys

519
00:27:19,400 --> 00:27:22,800
Speaker 1: as professionals, are seeing people try their hand at cooking

520
00:27:22,920 --> 00:27:25,919
Speaker 1: at home, what are some of the things that you think,

521
00:27:26,280 --> 00:27:29,720
Speaker 1: like they need to know. I'm picturing, you know, I'm picturing,

522
00:27:29,760 --> 00:27:32,720
Speaker 1: like you guys, having a camera in someone's kitchen and

523
00:27:33,119 --> 00:27:34,200
Speaker 1: being like, oh my.

524
00:27:34,240 --> 00:27:36,040
Speaker 3: God, dude, what are you doing.

525
00:27:36,160 --> 00:27:38,159
Speaker 1: Are there any things like that in general you think

526
00:27:38,200 --> 00:27:39,560
Speaker 1: could help people cooking at home?

527
00:27:40,200 --> 00:27:41,920
Speaker 8: I mean, I guess I can just we can start

528
00:27:42,000 --> 00:27:44,080
Speaker 8: rattling off a few I mean, I just did a

529
00:27:44,160 --> 00:27:49,280
Speaker 8: video making hash Browns at home, and it was it's

530
00:27:49,400 --> 00:27:53,800
Speaker 8: just potatoes and salt and some oil and a hot,

531
00:27:53,840 --> 00:27:57,280
Speaker 8: hot pan. And there was no trick to it. It

532
00:27:57,320 --> 00:27:59,159
Speaker 8: wasn't a fancy recipe like you was saying. It's more

533
00:27:59,160 --> 00:28:01,760
Speaker 8: of a technique. It's not a recipe and people were

534
00:28:01,760 --> 00:28:04,679
Speaker 8: trying it at home and you know, dming me about

535
00:28:05,080 --> 00:28:07,879
Speaker 8: that the pan wasn't working, and and really it was

536
00:28:07,960 --> 00:28:10,119
Speaker 8: it's not the pan, it's it's it's not the wand

537
00:28:10,200 --> 00:28:15,160
Speaker 8: it's the magician and it is, you know, just something

538
00:28:15,200 --> 00:28:17,920
Speaker 8: like letting the pot, letting the pan, letting the oil

539
00:28:18,000 --> 00:28:20,560
Speaker 8: get hot enough so that whatever you cook in it

540
00:28:20,560 --> 00:28:21,840
Speaker 8: doesn't stick to the pan.

541
00:28:22,520 --> 00:28:23,600
Speaker 7: It's just the type of thing.

542
00:28:23,680 --> 00:28:26,119
Speaker 8: Then when you're at home and there's a pan smoking

543
00:28:26,160 --> 00:28:28,439
Speaker 8: and you're about to set off your uh, you know,

544
00:28:28,520 --> 00:28:32,119
Speaker 8: your your fire alarm, that people freak out a little bit.

545
00:28:32,119 --> 00:28:34,600
Speaker 8: Whereas when you have the experience of cooking professionally, you

546
00:28:34,680 --> 00:28:37,840
Speaker 8: know the smoking point of a certain oil and that

547
00:28:37,960 --> 00:28:40,320
Speaker 8: you have, you know that the pan's going to be okay.

548
00:28:41,160 --> 00:28:43,520
Speaker 8: So little things like that where it's more. Again, everyone

549
00:28:43,560 --> 00:28:45,800
Speaker 8: thinks they need the tool, especially for me being sort

550
00:28:45,800 --> 00:28:49,040
Speaker 8: of known as a gadget guy. Guess what I haven't

551
00:28:49,080 --> 00:28:51,360
Speaker 8: done in the last thirty days. I haven't cooked souv'd.

552
00:28:51,800 --> 00:28:54,840
Speaker 8: I haven't used any liquid nitrogen yet. And if it,

553
00:28:55,040 --> 00:28:57,160
Speaker 8: if I do, it will be for the zombies. It

554
00:28:57,160 --> 00:28:59,320
Speaker 8: won't be an ingredient in a recipe. It will be

555
00:28:59,640 --> 00:29:02,320
Speaker 8: Synegra at all the zombies. So I think some of

556
00:29:02,360 --> 00:29:04,520
Speaker 8: it is just experience. But now people are getting that

557
00:29:04,600 --> 00:29:07,160
Speaker 8: experience and I'll send it over to you, Hugh.

558
00:29:07,680 --> 00:29:11,840
Speaker 10: Yeah. I mean I think that people are they're coming.

559
00:29:12,280 --> 00:29:16,200
Speaker 10: America is really intrigued with food right now. They're trying.

560
00:29:16,360 --> 00:29:20,520
Speaker 10: I call it it's the rise of the Alison Roman Empire.

561
00:29:21,520 --> 00:29:26,360
Speaker 10: And I think that it's good. But I mean Americans

562
00:29:26,360 --> 00:29:28,040
Speaker 10: are still more on when it comes to food. I

563
00:29:28,080 --> 00:29:31,200
Speaker 10: remember when I published my first book, I did like

564
00:29:31,280 --> 00:29:34,480
Speaker 10: a pair upside down cake and so it costs her

565
00:29:34,600 --> 00:29:37,160
Speaker 10: like four eggs in the batter. And I remember having

566
00:29:37,240 --> 00:29:40,240
Speaker 10: somebody like handwrite me at postcard saying it was good,

567
00:29:40,720 --> 00:29:43,240
Speaker 10: but the eggshells were a little weird to get around

568
00:29:44,320 --> 00:29:50,680
Speaker 10: what no. I mean like people like it's like.

569
00:29:50,720 --> 00:29:53,360
Speaker 2: Well, this is why, this is why it's so important

570
00:29:53,400 --> 00:29:58,040
Speaker 2: to have magicians like you guys amongst us who can provide.

571
00:29:58,480 --> 00:30:00,960
Speaker 10: I don't think that's a magician, that's a Logitian.

572
00:30:03,520 --> 00:30:06,440
Speaker 2: But I guess what I mean is, I think you know,

573
00:30:06,520 --> 00:30:10,040
Speaker 2: no matter how difficult our situation that you guys are

574
00:30:10,080 --> 00:30:11,920
Speaker 2: going through, that the restaurant industry is going through, in

575
00:30:11,960 --> 00:30:14,840
Speaker 2: the hospitality industry, in general is going through. I don't

576
00:30:14,840 --> 00:30:18,560
Speaker 2: think we're ever going to lose that need for people

577
00:30:18,560 --> 00:30:22,200
Speaker 2: with your skills. And I guess I was listening to

578
00:30:22,240 --> 00:30:24,560
Speaker 2: an episode of The Passenger Hugh where you were talking

579
00:30:24,560 --> 00:30:28,200
Speaker 2: with Chris Wilkins of Root Baking Company here in Atlanta,

580
00:30:28,760 --> 00:30:31,960
Speaker 2: and my goodness, dude, I mean, the reality of our

581
00:30:32,000 --> 00:30:33,960
Speaker 2: situation that you laid out with.

582
00:30:34,000 --> 00:30:34,840
Speaker 5: Him was.

583
00:30:36,560 --> 00:30:40,000
Speaker 2: Heart wrenching, just from somebody who loves food and has

584
00:30:40,320 --> 00:30:42,760
Speaker 2: enough means to every once in a while eat at

585
00:30:42,800 --> 00:30:46,239
Speaker 2: a restaurant of the caliber that you guys. You know,

586
00:30:46,720 --> 00:30:50,000
Speaker 2: the food that you guys create. I guess what I'm

587
00:30:50,840 --> 00:30:53,160
Speaker 2: what I'm trying to understand is do you think there's

588
00:30:53,800 --> 00:30:56,080
Speaker 2: a version of this the way it plays out that

589
00:30:56,160 --> 00:31:00,680
Speaker 2: innovation plays a huge role for people like you to

590
00:31:00,840 --> 00:31:04,280
Speaker 2: still be able to get food to consumers and make

591
00:31:04,320 --> 00:31:06,680
Speaker 2: a living in just maybe a different way.

592
00:31:08,160 --> 00:31:11,000
Speaker 10: Yeah, I mean there is, But I worry that that

593
00:31:11,200 --> 00:31:16,960
Speaker 10: is so shallow and basic and it loses some core

594
00:31:17,120 --> 00:31:21,400
Speaker 10: aspect to what I think is most important about true restaurants,

595
00:31:21,800 --> 00:31:25,280
Speaker 10: which is hospitality. I mean, but we saw those coming

596
00:31:25,320 --> 00:31:27,720
Speaker 10: before this. I mean, Richard can attest to this too.

597
00:31:27,800 --> 00:31:30,280
Speaker 10: I mean, there are flaws in the logic of fine

598
00:31:30,320 --> 00:31:32,560
Speaker 10: dining and what we do every day is and we

599
00:31:32,640 --> 00:31:36,560
Speaker 10: see it on the bottom line, and that's been you know,

600
00:31:36,600 --> 00:31:41,440
Speaker 10: when we see the sweet gratification of America, it's kind

601
00:31:41,440 --> 00:31:44,120
Speaker 10: of terrifying to a lot of us. As chef says

602
00:31:44,160 --> 00:31:46,920
Speaker 10: to is that really where we're moving towards? Because I

603
00:31:46,920 --> 00:31:47,800
Speaker 10: don't want to go there?

604
00:31:48,320 --> 00:31:50,360
Speaker 9: It just really quickly in case anyone does a not

605
00:31:50,400 --> 00:31:52,719
Speaker 9: you talking about Sweet Green is like a kind of

606
00:31:52,800 --> 00:31:56,480
Speaker 9: like sort of Chipotle health food kind of chain that's

607
00:31:56,520 --> 00:31:57,480
Speaker 9: like in California.

608
00:31:57,600 --> 00:31:58,520
Speaker 6: Is that you're referring to.

609
00:31:58,640 --> 00:32:02,240
Speaker 10: Yeah, and they started in Philadelphia and the gun everywhere now.

610
00:32:02,320 --> 00:32:04,560
Speaker 10: But and I'm not dissing them. I think they provide

611
00:32:04,560 --> 00:32:06,360
Speaker 10: a good service and it's a good product in the

612
00:32:06,440 --> 00:32:08,320
Speaker 10: in the end, it's just what it lacks for me

613
00:32:08,520 --> 00:32:14,120
Speaker 10: is service. It lacks the idea of a chef coming

614
00:32:14,160 --> 00:32:18,040
Speaker 10: up with an inspired dish and nailing it and you know,

615
00:32:18,120 --> 00:32:21,400
Speaker 10: really impressing that way. So we can come up with

616
00:32:21,480 --> 00:32:23,880
Speaker 10: a lot of different ways to do really great to

617
00:32:23,960 --> 00:32:26,920
Speaker 10: go food and stuff like that, as you know, giving

618
00:32:26,920 --> 00:32:29,720
Speaker 10: people options of restaurant caliber meals to have in their home.

619
00:32:32,040 --> 00:32:35,520
Speaker 10: I just don't want that to be everything we do anymore.

620
00:32:36,440 --> 00:32:39,400
Speaker 10: But I'm also terrified that American consumers are not going

621
00:32:39,480 --> 00:32:41,240
Speaker 10: to want to come and gather around a bar.

622
00:32:41,800 --> 00:32:45,080
Speaker 8: Yeah, I mean it kind of has created I think

623
00:32:45,160 --> 00:32:48,680
Speaker 8: the big the big issue is that you know, one

624
00:32:49,200 --> 00:32:50,720
Speaker 8: the restaurants and food.

625
00:32:50,840 --> 00:32:52,960
Speaker 7: Everyone everyone's a consumer.

626
00:32:52,560 --> 00:32:56,760
Speaker 8: Of food, right, so that that's the beauty of the business.

627
00:32:56,800 --> 00:32:59,600
Speaker 8: And what we're finding right now is the ultimate issue

628
00:32:59,640 --> 00:33:02,479
Speaker 8: is that it's it's one business that can't go one

629
00:33:02,600 --> 00:33:06,200
Speaker 8: hundred percent digital, right, it can't go one hundred percent online.

630
00:33:06,240 --> 00:33:08,040
Speaker 8: You physically need to have something in front of you. You

631
00:33:08,040 --> 00:33:11,080
Speaker 8: need to put it in your body. So I mean,

632
00:33:11,080 --> 00:33:13,840
Speaker 8: I think that's the massive challenge. But what you was

633
00:33:13,880 --> 00:33:16,720
Speaker 8: saying already is like this has already been happening third

634
00:33:16,800 --> 00:33:20,360
Speaker 8: party delivery services for some of my places where you know,

635
00:33:20,440 --> 00:33:24,920
Speaker 8: thirty forty percent of specific locations business already. So in

636
00:33:24,960 --> 00:33:29,080
Speaker 8: one way, we've seen this coming, you know, third party delivery,

637
00:33:29,120 --> 00:33:33,000
Speaker 8: pick up to go fast, casual food, and quite honestly,

638
00:33:33,200 --> 00:33:37,440
Speaker 8: through the last you know, you know, horrendous moments. You know,

639
00:33:37,680 --> 00:33:41,160
Speaker 8: after nine to eleven, people had to adapt. Fine dining

640
00:33:41,240 --> 00:33:43,440
Speaker 8: took a massive hit two thousand and eight. I think

641
00:33:43,480 --> 00:33:48,520
Speaker 8: that's when the single subject you know restaurant was was

642
00:33:48,560 --> 00:33:51,080
Speaker 8: sort of born after that, So I think this is

643
00:33:51,120 --> 00:33:53,200
Speaker 8: going to create something. I'm kind of excited, although it's

644
00:33:53,200 --> 00:33:55,640
Speaker 8: going to be a challenge. What I agree with you is,

645
00:33:55,680 --> 00:33:58,000
Speaker 8: I'm kind of excited for at least the challenge of,

646
00:33:58,560 --> 00:34:01,480
Speaker 8: you know, can you create some sort of restaurant experience

647
00:34:01,600 --> 00:34:04,840
Speaker 8: perhaps at home, and you know it's never going to

648
00:34:04,880 --> 00:34:10,799
Speaker 8: be the same, but the challenge itself, I find somewhat inspiring.

649
00:34:11,400 --> 00:34:14,279
Speaker 10: Just kind of dawned on me. It's like some of

650
00:34:14,320 --> 00:34:18,719
Speaker 10: those meal prep services like Blue Apron, which you know,

651
00:34:18,800 --> 00:34:22,360
Speaker 10: I think is it it's interesting idea.

652
00:34:22,640 --> 00:34:25,880
Speaker 3: It's like, hey, watch out watch out there sponsor.

653
00:34:27,800 --> 00:34:29,279
Speaker 9: To the point of what I was saying earlier about

654
00:34:29,760 --> 00:34:31,520
Speaker 9: not buying in the hype and and don't want to

655
00:34:31,560 --> 00:34:33,960
Speaker 9: put any of you guys's livelihood a risk. It's to

656
00:34:34,040 --> 00:34:36,120
Speaker 9: hilarious that Blue Apron and all those meal prep service

657
00:34:36,200 --> 00:34:37,800
Speaker 9: sponsor literally every podcast.

658
00:34:37,840 --> 00:34:41,479
Speaker 3: Oh I know, I know, but let it, let it fire.

659
00:34:41,520 --> 00:34:42,920
Speaker 3: I want to hear what you I want to hear

660
00:34:42,920 --> 00:34:43,600
Speaker 3: where you're coming from.

661
00:34:43,760 --> 00:34:46,560
Speaker 10: I think Blue Apron and groups like that were becoming

662
00:34:46,719 --> 00:34:50,839
Speaker 10: untenable before this. Now that you know, they're probably the

663
00:34:50,880 --> 00:34:56,600
Speaker 10: happiest companies in the pandemic economy other than three m zoom.

664
00:34:57,040 --> 00:35:01,080
Speaker 10: So it's it's it's interesting to see how long that's

665
00:35:01,160 --> 00:35:05,719
Speaker 10: gonna last. Yeah, I don't know. I mean, what what

666
00:35:05,840 --> 00:35:11,040
Speaker 10: is This is going to completely change our industry, and

667
00:35:11,239 --> 00:35:14,400
Speaker 10: I mean, well, I'll come back. I mean we'll be okay.

668
00:35:14,560 --> 00:35:17,800
Speaker 10: I'm not worried about reopening. I'm worried about six months

669
00:35:17,840 --> 00:35:21,200
Speaker 10: after reopening, when the landlord's still trying to lean on

670
00:35:21,239 --> 00:35:24,840
Speaker 10: me because he wants to do a slight uptick in rent,

671
00:35:24,880 --> 00:35:28,040
Speaker 10: and I'm like, dude, we're doing sixty percent of what

672
00:35:28,080 --> 00:35:30,120
Speaker 10: we did last year. You can't raise the rent on

673
00:35:30,200 --> 00:35:32,600
Speaker 10: me because there's nobody who's going to open up a

674
00:35:32,640 --> 00:35:36,400
Speaker 10: restaurant here. So, you know, I think we are empowered

675
00:35:36,680 --> 00:35:41,160
Speaker 10: right now because you know what I used to hate

676
00:35:41,239 --> 00:35:44,320
Speaker 10: when bosses would ever say this to me is becoming true,

677
00:35:44,640 --> 00:35:50,840
Speaker 10: which is I you know, landlords need me right now.

678
00:35:51,000 --> 00:35:54,840
Speaker 10: They need me, so they have to make me happier.

679
00:35:55,719 --> 00:35:58,799
Speaker 10: That's really important. But it used to be like like

680
00:35:59,000 --> 00:36:01,600
Speaker 10: bad bosses, while we say like there's ten other people

681
00:36:01,600 --> 00:36:04,200
Speaker 10: behind you for the job, it's like, well that's actually

682
00:36:04,200 --> 00:36:05,239
Speaker 10: going to be true right now.

683
00:36:05,800 --> 00:36:06,719
Speaker 6: No, it's really true.

684
00:36:06,760 --> 00:36:08,800
Speaker 9: I actually I heard an interview on in PR today

685
00:36:08,840 --> 00:36:14,120
Speaker 9: about a property owner, commercial real estate owner who's tenants

686
00:36:14,160 --> 00:36:16,640
Speaker 9: who are business owners are not able to pay rent

687
00:36:16,719 --> 00:36:19,399
Speaker 9: right now. And he's like, Okay, that's that's how it's

688
00:36:19,400 --> 00:36:21,120
Speaker 9: going to be. I get it. I support you. I'm

689
00:36:21,160 --> 00:36:23,000
Speaker 9: not going to collect rent this month. But then he

690
00:36:23,040 --> 00:36:25,760
Speaker 9: in turn went to his bank and the bank isn't

691
00:36:25,800 --> 00:36:28,240
Speaker 9: giving him a break. You know, the bank isn't passing

692
00:36:28,280 --> 00:36:32,560
Speaker 9: on that too. I'm not no, it's a it's everyone's

693
00:36:32,600 --> 00:36:35,440
Speaker 9: getting hit. But it's fascinating to see how this is

694
00:36:35,480 --> 00:36:37,520
Speaker 9: going to play out, because eventually the banks are going

695
00:36:37,520 --> 00:36:40,640
Speaker 9: to have to play nice. It's just inevitable. Like, I,

696
00:36:41,000 --> 00:36:43,759
Speaker 9: what's what's the alternative? I don't understand. You know, a

697
00:36:43,800 --> 00:36:48,000
Speaker 9: future where the banks hardline everybody and close everything down,

698
00:36:48,200 --> 00:36:49,600
Speaker 9: you know, to see their world.

699
00:36:49,960 --> 00:36:51,200
Speaker 6: Maybe maybe I'm being naive.

700
00:36:51,320 --> 00:36:53,840
Speaker 9: I'm interested as business owners what you guys think about

701
00:36:53,920 --> 00:36:55,480
Speaker 9: how that aspect plays out?

702
00:36:56,000 --> 00:36:59,480
Speaker 10: Well, I mean that aspects really interesting. I'm glad you're

703
00:36:59,680 --> 00:37:02,640
Speaker 10: speaking King as a lobbyist for developers and landlords of

704
00:37:02,680 --> 00:37:07,480
Speaker 10: the world, you have to realize that, like, our bottom

705
00:37:07,520 --> 00:37:13,400
Speaker 10: line on profitability is a lot lower than landlords and

706
00:37:13,440 --> 00:37:17,360
Speaker 10: developers so I just think there's this needs to be

707
00:37:17,400 --> 00:37:21,200
Speaker 10: a give and take. We've filled their coffers, We've filled

708
00:37:21,239 --> 00:37:25,319
Speaker 10: their buildings with aspiring businesses that employ people and do well.

709
00:37:26,600 --> 00:37:30,200
Speaker 10: You know, they need us and now more than ever,

710
00:37:30,520 --> 00:37:33,080
Speaker 10: and I think that they have to pony up and

711
00:37:33,120 --> 00:37:35,560
Speaker 10: be willing. I'm going to lose some skin in this.

712
00:37:35,680 --> 00:37:37,200
Speaker 10: I want to see them lose some skin.

713
00:37:37,680 --> 00:37:40,239
Speaker 9: And I hope I didn't misrepresent that's That's really what

714
00:37:40,280 --> 00:37:42,960
Speaker 9: my point was is that eventually even the banks are

715
00:37:43,000 --> 00:37:45,000
Speaker 9: going to have to lose some skin. Everyone's going to

716
00:37:45,080 --> 00:37:47,799
Speaker 9: have to kind of get on board with this chain

717
00:37:47,840 --> 00:37:50,799
Speaker 9: of events. You know, the banks can't hardline everybody, the

718
00:37:50,840 --> 00:37:54,360
Speaker 9: real the property owners can't hardline everybody. Eventually, everybody in

719
00:37:54,440 --> 00:37:57,120
Speaker 9: this chain has to kind of be like, Okay, we're

720
00:37:57,120 --> 00:37:59,399
Speaker 9: in this together. How can we kind of prop each

721
00:37:59,400 --> 00:38:01,200
Speaker 9: other up and then help each other out.

722
00:38:01,760 --> 00:38:03,439
Speaker 2: I think the one really good thing we've talked about

723
00:38:03,480 --> 00:38:07,560
Speaker 2: before on an episode here, the really good thing that

724
00:38:07,600 --> 00:38:10,600
Speaker 2: we have here, I think for humanity as a whole,

725
00:38:10,680 --> 00:38:13,320
Speaker 2: is that we do have a you know, in this scenario,

726
00:38:13,480 --> 00:38:16,920
Speaker 2: a common enemy that happens to be a microbe, you know,

727
00:38:17,040 --> 00:38:21,080
Speaker 2: or you know, a thing that is smaller than you

728
00:38:21,120 --> 00:38:23,560
Speaker 2: would be able to see with a microscope, and it's

729
00:38:23,560 --> 00:38:26,200
Speaker 2: affecting all of us, and it does feel like the

730
00:38:26,200 --> 00:38:28,840
Speaker 2: only way out of all of this is a tremendous

731
00:38:28,840 --> 00:38:33,000
Speaker 2: amount of empathy, which I think we, you know, as

732
00:38:33,040 --> 00:38:36,400
Speaker 2: a world, as a species, we could certainly use a

733
00:38:36,440 --> 00:38:39,880
Speaker 2: ton more of. And this is actually a way to

734
00:38:40,120 --> 00:38:43,040
Speaker 2: hopefully foster more of that. And if you know, and

735
00:38:43,080 --> 00:38:45,680
Speaker 2: if we can achieve that, then we won't have a

736
00:38:45,719 --> 00:38:49,360
Speaker 2: major problem with the banks because they're compounding interest anyway,

737
00:38:49,840 --> 00:38:51,240
Speaker 2: so we'll be okay.

738
00:38:51,880 --> 00:38:53,719
Speaker 5: Maybe Now.

739
00:38:57,600 --> 00:39:01,720
Speaker 1: The great part I wish this was visual podcast because

740
00:39:01,760 --> 00:39:03,800
Speaker 1: that was that was a fantastic.

741
00:39:05,480 --> 00:39:11,000
Speaker 10: But thank you for that Kumba moment. I I I, yeah,

742
00:39:11,080 --> 00:39:13,279
Speaker 10: we we do have a common enemy in this, in

743
00:39:13,320 --> 00:39:16,960
Speaker 10: this in COVID and uh, we have a common enemy

744
00:39:17,760 --> 00:39:21,719
Speaker 10: at least fifty four percent of us and the blackluster

745
00:39:21,800 --> 00:39:25,520
Speaker 10: president of the United States. But I don't know. I mean,

746
00:39:25,640 --> 00:39:29,840
Speaker 10: I I want to see empathy. I want to see compassion.

747
00:39:29,920 --> 00:39:33,040
Speaker 10: I want to see patients and people I don't always

748
00:39:33,080 --> 00:39:36,680
Speaker 10: see it. I've seen some people angry driving around and

749
00:39:36,680 --> 00:39:38,200
Speaker 10: stuff like that, and I just want to be like

750
00:39:38,480 --> 00:39:40,640
Speaker 10: weal mellow though out.

751
00:39:42,040 --> 00:39:43,320
Speaker 7: Now they're driving around angry.

752
00:39:43,520 --> 00:39:45,040
Speaker 10: Yeah, yeah, I know.

753
00:39:45,040 --> 00:39:48,480
Speaker 6: They should be home. What are they doing, idiots.

754
00:39:48,880 --> 00:39:51,440
Speaker 10: I've been driving around a lot because I've been doing

755
00:39:51,760 --> 00:39:55,200
Speaker 10: meals for World Central Kitchen every day. So I borrowed

756
00:39:55,200 --> 00:39:59,600
Speaker 10: a van and drive around to a needy organizations in

757
00:39:59,640 --> 00:40:01,520
Speaker 10: athen and drop off food. So I see a lot

758
00:40:01,560 --> 00:40:02,839
Speaker 10: of stuff going around.

759
00:40:03,440 --> 00:40:07,000
Speaker 1: Wow, that's something that's key, And I'm really glad we're

760
00:40:07,000 --> 00:40:11,680
Speaker 1: getting to this part of the conversation because one thing

761
00:40:11,840 --> 00:40:15,879
Speaker 1: that we've seen here in the US and abroad has

762
00:40:15,920 --> 00:40:20,160
Speaker 1: been this this not just like a repurposing from a

763
00:40:20,200 --> 00:40:22,720
Speaker 1: business perspective and the way we were talking about earlier,

764
00:40:22,920 --> 00:40:27,720
Speaker 1: but a repurposing for community support. Now to a degree,

765
00:40:28,040 --> 00:40:31,880
Speaker 1: the stereotype about the American South is very true. Horrible

766
00:40:31,880 --> 00:40:33,640
Speaker 1: things will happen here, but you're not going to go

767
00:40:33,719 --> 00:40:36,960
Speaker 1: hungry because everybody is always going to be like trying

768
00:40:36,960 --> 00:40:39,440
Speaker 1: to help you, like throw food at you wherever you go.

769
00:40:39,800 --> 00:40:44,319
Speaker 1: And what astounded me recently here in the South, but

770
00:40:44,400 --> 00:40:46,920
Speaker 1: in the rest of the world as well, is seeing

771
00:40:47,120 --> 00:40:52,160
Speaker 1: these these initiatives that kind of grew organically but so quickly,

772
00:40:52,520 --> 00:40:55,920
Speaker 1: where people are, you know, doing what you're describing you.

773
00:40:56,000 --> 00:40:59,319
Speaker 1: They're saying let's let's make sure that people who are

774
00:40:59,480 --> 00:41:04,440
Speaker 1: elderly or immuno compromised and can't get outside have you know,

775
00:41:05,000 --> 00:41:08,000
Speaker 1: if not some sort of human interaction, they have something

776
00:41:08,239 --> 00:41:08,719
Speaker 1: to eat.

777
00:41:08,920 --> 00:41:11,000
Speaker 3: And it made me, it made me.

778
00:41:10,920 --> 00:41:17,960
Speaker 1: Think about how intertwined food is with community outreach. This

779
00:41:18,000 --> 00:41:20,839
Speaker 1: sort of to your point Richard, where you said, you

780
00:41:20,840 --> 00:41:25,120
Speaker 1: know everybody is a consumer of this. What are some

781
00:41:25,280 --> 00:41:28,520
Speaker 1: like community outreach things that that you guys have seen

782
00:41:28,920 --> 00:41:32,239
Speaker 1: that you know that that I don't want to be

783
00:41:32,320 --> 00:41:35,480
Speaker 1: too like Pollyanna or optimistic or naive about it, but

784
00:41:35,560 --> 00:41:38,480
Speaker 1: what are some things that you've seen or you've participated

785
00:41:38,520 --> 00:41:42,360
Speaker 1: in that have inspired you in this current situation.

786
00:41:43,120 --> 00:41:45,520
Speaker 8: Yeah, I mean for me, it's I mean, everything's been

787
00:41:45,600 --> 00:41:49,880
Speaker 8: well documented, but it's the you know, feeding and cooking

788
00:41:49,920 --> 00:41:56,360
Speaker 8: for restaurant workers and employees, you know, sending you know food,

789
00:41:56,680 --> 00:41:59,440
Speaker 8: you know, to hospitals to take care of healthcare workers.

790
00:42:00,080 --> 00:42:03,400
Speaker 8: Know you mentioned earlier Jose Andres, and you know the

791
00:42:03,440 --> 00:42:06,479
Speaker 8: support that I've even received on my platform to get

792
00:42:06,520 --> 00:42:10,720
Speaker 8: donations to World Central Kitchen. Yeah, I mean that's what again,

793
00:42:10,960 --> 00:42:13,799
Speaker 8: you know, cooks and chefs, because what we're trying to

794
00:42:13,800 --> 00:42:15,960
Speaker 8: do each and every day when we're not in a crisis.

795
00:42:16,040 --> 00:42:18,600
Speaker 8: Is just make people happy? You know, we sort of

796
00:42:18,640 --> 00:42:21,120
Speaker 8: turn that up, you know, a couple of levels when

797
00:42:21,239 --> 00:42:25,000
Speaker 8: when we have to, you know, bring someone joy and

798
00:42:25,160 --> 00:42:27,520
Speaker 8: good food and hospitality can do that.

799
00:42:28,360 --> 00:42:30,239
Speaker 9: Okay, we'll be right back after a quick word from

800
00:42:30,280 --> 00:42:33,520
Speaker 9: our sponsor and then more with Richard and Hugh.

801
00:42:39,960 --> 00:42:41,719
Speaker 6: Okay, we're back. Let's get right back into it with

802
00:42:41,800 --> 00:42:42,680
Speaker 6: Richard and Hugh.

803
00:42:43,360 --> 00:42:48,560
Speaker 5: Can we switch gears for a second. Yes, Richard, you.

804
00:42:48,200 --> 00:42:53,160
Speaker 2: Said the phrase quick fire, And uh, I've always had

805
00:42:53,200 --> 00:42:57,000
Speaker 2: a question because the three guys here, we've we've been

806
00:42:57,040 --> 00:43:01,239
Speaker 2: on set before for various things, and and you know,

807
00:43:01,320 --> 00:43:02,919
Speaker 2: I'm I'm I've always had.

808
00:43:02,800 --> 00:43:06,359
Speaker 5: A question about cooking shows. So I'm gonna use Top

809
00:43:06,440 --> 00:43:07,640
Speaker 5: Chefs as an example.

810
00:43:07,680 --> 00:43:10,480
Speaker 2: But just because you guys have both had experience being

811
00:43:10,520 --> 00:43:14,160
Speaker 2: on that show in various capacities, I think you could

812
00:43:14,160 --> 00:43:17,440
Speaker 2: probably insert any competitive cooking show into this for this question.

813
00:43:18,120 --> 00:43:21,839
Speaker 2: But generally you will see a segment where there are

814
00:43:21,960 --> 00:43:26,080
Speaker 2: contestants chefs cooking their hearts out for you know, an

815
00:43:26,120 --> 00:43:29,520
Speaker 2: elongated period of time, and then afterwards there's a whole

816
00:43:29,520 --> 00:43:32,960
Speaker 2: different camera set up. There's a whole different like feeling

817
00:43:33,040 --> 00:43:38,160
Speaker 2: and area where where shooting is happening. I know for

818
00:43:38,200 --> 00:43:40,719
Speaker 2: a fact that that takes a long time to get

819
00:43:40,840 --> 00:43:43,560
Speaker 2: right and to continue moving to shoot something like that.

820
00:43:43,800 --> 00:43:46,960
Speaker 2: How do you keep that food that was just cooked

821
00:43:47,280 --> 00:43:51,400
Speaker 2: furiously by these chefs? How do you keep the integrity

822
00:43:51,440 --> 00:43:53,920
Speaker 2: of that food moving over to some other place and

823
00:43:53,960 --> 00:43:55,960
Speaker 2: then kind of sitting out and waiting as you go

824
00:43:56,000 --> 00:43:59,320
Speaker 2: down the line of you know, a judge's judging that food.

825
00:44:00,239 --> 00:44:03,160
Speaker 8: I mean, you know there is we are not as

826
00:44:03,200 --> 00:44:07,360
Speaker 8: a judge. You know, you're not judging food on temperature. Usually,

827
00:44:07,440 --> 00:44:11,320
Speaker 8: temperature is the one thing that everyone is although different

828
00:44:11,360 --> 00:44:13,279
Speaker 8: shows are a little bit different, that temperature is the

829
00:44:13,320 --> 00:44:17,239
Speaker 8: one thing that everyone is understanding that, hey, this is

830
00:44:17,280 --> 00:44:20,479
Speaker 8: not at its optimal temperature right now.

831
00:44:20,880 --> 00:44:23,120
Speaker 7: So I think that's where you're going with that.

832
00:44:23,920 --> 00:44:26,040
Speaker 8: You know, people understand that it might have been you know,

833
00:44:26,120 --> 00:44:28,799
Speaker 8: five minutes or ten minutes or fifteen minutes that the

834
00:44:28,880 --> 00:44:32,760
Speaker 8: food or their plate sat there before it was judged,

835
00:44:32,920 --> 00:44:36,640
Speaker 8: and you know that can affect also the inside baseball

836
00:44:36,640 --> 00:44:38,560
Speaker 8: scoop there is you know, as a cook and a chef,

837
00:44:38,600 --> 00:44:42,440
Speaker 8: we know that you know, taste changes when something's hot

838
00:44:42,520 --> 00:44:45,279
Speaker 8: or when something's cold. So knowing that or knowing that

839
00:44:45,360 --> 00:44:49,160
Speaker 8: the type of food to cook can sometimes become an advantage,

840
00:44:49,239 --> 00:44:52,799
Speaker 8: you know. I mean there's lots of contestants, you know,

841
00:44:53,239 --> 00:44:56,719
Speaker 8: myself included probably who know that, like, oh well, a

842
00:44:57,320 --> 00:45:02,160
Speaker 8: very cold, you know, raw seafood dish might be a

843
00:45:02,160 --> 00:45:04,319
Speaker 8: good thing to serve right off the bat because it's

844
00:45:04,320 --> 00:45:06,680
Speaker 8: going to be cold. Their judges are gonna taste at first,

845
00:45:06,680 --> 00:45:09,080
Speaker 8: it's gonna have high acidity. It's gonna sort of, you know,

846
00:45:09,160 --> 00:45:12,840
Speaker 8: affect the palette of what that judge tastes after this dish.

847
00:45:12,960 --> 00:45:15,720
Speaker 8: So hopefully I'm not diving too deep into the game

848
00:45:15,800 --> 00:45:18,279
Speaker 8: right there. But as a judge, we all sort of

849
00:45:18,360 --> 00:45:22,480
Speaker 8: understand that, hey, you know, temperature isn't to be considered

850
00:45:22,560 --> 00:45:23,280
Speaker 8: most of the time.

851
00:45:23,560 --> 00:45:26,560
Speaker 10: Yeah, I mean, I'll say more. I don't work with

852
00:45:26,640 --> 00:45:30,840
Speaker 10: the show anymore good either, do I quick for a

853
00:45:30,960 --> 00:45:34,080
Speaker 10: challenge starts and then it stops, and then they read

854
00:45:34,120 --> 00:45:37,200
Speaker 10: everybody rules and they reset cameras and that type of

855
00:45:37,280 --> 00:45:40,760
Speaker 10: thing happens all the time. There's other strategies involved. Richard's

856
00:45:40,800 --> 00:45:43,840
Speaker 10: actually got a classic strategy which I don't I've picked

857
00:45:43,880 --> 00:45:45,759
Speaker 10: up on, but I don't know if anybody else is.

858
00:45:45,880 --> 00:45:48,320
Speaker 10: I don't even know if it's his strategy on his point,

859
00:45:48,480 --> 00:45:51,799
Speaker 10: but in a scenario where we're cooking for a lot

860
00:45:51,840 --> 00:45:55,799
Speaker 10: of people and they each have to approach us for

861
00:45:55,880 --> 00:45:58,080
Speaker 10: that taste of whatever we're doing, and then they're going

862
00:45:58,160 --> 00:46:02,200
Speaker 10: to vote on mass later on. I'm always of the

863
00:46:02,600 --> 00:46:04,719
Speaker 10: mindset that, like, I just want to get it as

864
00:46:04,800 --> 00:46:08,000
Speaker 10: much as possible. Richard not so much, because you're never

865
00:46:08,120 --> 00:46:12,480
Speaker 10: told how many you have to serve. So Richard slow rolls.

866
00:46:14,239 --> 00:46:18,399
Speaker 10: He'll put one played up, another minute, another play up. See,

867
00:46:18,400 --> 00:46:19,960
Speaker 10: I've got twenty in front of me. I'm just like

868
00:46:20,000 --> 00:46:24,360
Speaker 10: pushing it out, going crazy, and he's like, he's exhaling,

869
00:46:24,520 --> 00:46:28,439
Speaker 10: he's fine, deep breaths him and he's just slow roll.

870
00:46:29,080 --> 00:46:31,279
Speaker 8: Yeah, I'm the Houston astros of Top Chef. That's what

871
00:46:31,400 --> 00:46:32,279
Speaker 8: we're getting to, right.

872
00:46:35,520 --> 00:46:37,319
Speaker 2: Well, that kind of thing is just so interesting to

873
00:46:37,360 --> 00:46:39,640
Speaker 2: me when you're thinking about trying to make a television

874
00:46:39,680 --> 00:46:43,920
Speaker 2: show and put out great food, that to me is

875
00:46:43,920 --> 00:46:46,520
Speaker 2: always interesting just how you actually manage the food itself.

876
00:46:46,640 --> 00:46:48,399
Speaker 8: No, I mean he was breaking down A big part

877
00:46:48,440 --> 00:46:50,840
Speaker 8: of the show is that, you know, Hugh's an amazing

878
00:46:50,920 --> 00:46:54,200
Speaker 8: chef who cooks in restaurants, and so you have to

879
00:46:54,239 --> 00:46:57,360
Speaker 8: sort of break yourself away from maybe the type of

880
00:46:57,480 --> 00:46:59,640
Speaker 8: chef you are in your restaurant versus the type of

881
00:46:59,719 --> 00:47:03,760
Speaker 8: chef you are on whatever show it is that you're cooking,

882
00:47:03,760 --> 00:47:05,960
Speaker 8: because you saying this right now, like, Hey, there's people

883
00:47:06,000 --> 00:47:07,640
Speaker 8: at this event. I want to feed all of them.

884
00:47:07,680 --> 00:47:08,920
Speaker 8: I want to get them food. I want to make

885
00:47:08,920 --> 00:47:11,920
Speaker 8: them all happy. Quite honestly, I could care about the

886
00:47:11,960 --> 00:47:14,360
Speaker 8: three sound bites of the three people who don't like it.

887
00:47:14,400 --> 00:47:16,279
Speaker 8: I only care about the four judges that are rolling

888
00:47:16,360 --> 00:47:18,719
Speaker 8: up to me in this contest, and I'm going to

889
00:47:19,320 --> 00:47:22,439
Speaker 8: pay very special care to, you know, these four six

890
00:47:22,480 --> 00:47:25,160
Speaker 8: little bites. So it goes deeper than even what you suggesting.

891
00:47:25,760 --> 00:47:27,720
Speaker 8: Not only do I slow roll it, but I preserve

892
00:47:27,840 --> 00:47:31,360
Speaker 8: the four six little bites for the most important people

893
00:47:31,360 --> 00:47:32,759
Speaker 8: at the most important time.

894
00:47:33,120 --> 00:47:35,920
Speaker 9: I have always wondered, you know, in these shows where

895
00:47:35,960 --> 00:47:38,520
Speaker 9: so much drama is created by the clock and the

896
00:47:38,640 --> 00:47:41,319
Speaker 9: countdown and like oh no, I have to redo my

897
00:47:41,440 --> 00:47:44,480
Speaker 9: batter or whatever all of that stuff, is this an

898
00:47:44,520 --> 00:47:48,400
Speaker 9: accurate time line that we're seeing like as a viewer,

899
00:47:48,719 --> 00:47:51,600
Speaker 9: Like is it pretty preserved? Or are there moments where

900
00:47:51,640 --> 00:47:53,840
Speaker 9: they cheated a little bit and stop the clock and

901
00:47:54,040 --> 00:47:54,839
Speaker 9: that gets cut out?

902
00:47:54,880 --> 00:47:58,360
Speaker 10: Like it's generally pretty accurate, but you get to realize,

903
00:47:58,400 --> 00:48:03,319
Speaker 10: like the dramas created edits, it's there's so many different perspectives,

904
00:48:03,320 --> 00:48:05,399
Speaker 10: you know. I mean, a show like Top Chef has

905
00:48:06,440 --> 00:48:10,839
Speaker 10: like probably eight cameras going. You're filming much longer than

906
00:48:10,880 --> 00:48:13,719
Speaker 10: the you know whatever the forty two minutes of television

907
00:48:13,840 --> 00:48:17,440
Speaker 10: is for an episode. So they've got, you know, eighteen

908
00:48:17,480 --> 00:48:20,640
Speaker 10: hours of tape that they're whittling down to forty two minutes.

909
00:48:20,760 --> 00:48:22,960
Speaker 10: And their angle is they want to find drama, they

910
00:48:22,960 --> 00:48:25,520
Speaker 10: want to find humor, they want to find mistakes, they

911
00:48:25,520 --> 00:48:31,480
Speaker 10: want to find burning, you know, completely botched scenarios. They

912
00:48:31,600 --> 00:48:32,080
Speaker 10: live for that.

913
00:48:33,840 --> 00:48:36,279
Speaker 8: Richard, We're trying to watch your face. Yeah, I mean

914
00:48:36,480 --> 00:48:39,000
Speaker 8: I just feel like Hugh things. I'm a company man, now,

915
00:48:39,040 --> 00:48:44,000
Speaker 8: that's what I'm all. The facial expressions, not at all.

916
00:48:45,040 --> 00:48:48,760
Speaker 10: But I've just always been known for being totally irreverent

917
00:48:48,840 --> 00:48:49,759
Speaker 10: and not giving a shit.

918
00:48:50,000 --> 00:48:53,200
Speaker 5: So fair enough, fair enough, That's why this is special.

919
00:48:53,600 --> 00:48:55,880
Speaker 8: But you is right, you know, the timing specifically on

920
00:48:56,000 --> 00:48:58,160
Speaker 8: light Top Chef, it's legitimate, and like you can jump

921
00:48:58,160 --> 00:49:00,400
Speaker 8: cut and put some music drop in anything to make

922
00:49:00,440 --> 00:49:04,560
Speaker 8: it seem pretty dramatic. But I have hosted baking shows

923
00:49:04,640 --> 00:49:07,080
Speaker 8: where it gets really exciting because you have to make

924
00:49:07,080 --> 00:49:09,799
Speaker 8: a time announcement that's like, all right, bakers, you have

925
00:49:10,160 --> 00:49:16,680
Speaker 8: six hours left, and.

926
00:49:14,360 --> 00:49:15,960
Speaker 7: And you're like, what, like, there's.

927
00:49:15,800 --> 00:49:19,120
Speaker 8: Not even the way you started my starter yet, right right,

928
00:49:19,160 --> 00:49:21,520
Speaker 8: I'm just gonna go walk over to the flower now,

929
00:49:21,560 --> 00:49:22,959
Speaker 8: and like, you know, if you put the right music

930
00:49:23,000 --> 00:49:24,880
Speaker 8: on it, that's that's that's dramatic.

931
00:49:25,480 --> 00:49:26,080
Speaker 7: There we go.

932
00:49:26,719 --> 00:49:29,480
Speaker 1: So when when we're on this point, you know, I

933
00:49:29,880 --> 00:49:32,280
Speaker 1: do think it's something that a lot of our fellow

934
00:49:32,360 --> 00:49:36,359
Speaker 1: listeners have always suspected and are probably grateful to get,

935
00:49:36,480 --> 00:49:39,719
Speaker 1: like some first hand information, as you said, Richard, a

936
00:49:39,719 --> 00:49:42,800
Speaker 1: little bit of inside baseball on some of these things,

937
00:49:43,200 --> 00:49:46,520
Speaker 1: because it's it goes to a larger point, like it's

938
00:49:46,560 --> 00:49:50,160
Speaker 1: fascinating the way that in edits, like you mentioned you

939
00:49:50,280 --> 00:49:54,360
Speaker 1: it's it's fascinating the way that reality can be altered

940
00:49:54,800 --> 00:49:58,520
Speaker 1: for for broadcast, you know. And I'll say even sometimes

941
00:49:58,560 --> 00:50:02,600
Speaker 1: on podcast we see this, right, and podcasts are often

942
00:50:03,000 --> 00:50:07,160
Speaker 1: like like in all of our podcasts, we're we're pretty sincere,

943
00:50:07,640 --> 00:50:12,319
Speaker 1: and we're ultimately trying to to educate. God, I feel

944
00:50:12,360 --> 00:50:14,440
Speaker 1: so cornball save it, but we're trying to educate right

945
00:50:14,640 --> 00:50:19,440
Speaker 1: at some point. And I just I don't think it

946
00:50:19,600 --> 00:50:24,880
Speaker 1: changes anybody's enjoyment of shows. And I have a personal story.

947
00:50:25,160 --> 00:50:27,960
Speaker 1: You guys, remember the original Iron Chef, but the guy

948
00:50:27,960 --> 00:50:30,960
Speaker 1: who like snapped the bell pepper and he's got this weird,

949
00:50:31,000 --> 00:50:34,640
Speaker 1: complicated backstory about why he's making people cook with Nato

950
00:50:34,760 --> 00:50:35,200
Speaker 1: and stuff.

951
00:50:36,280 --> 00:50:39,120
Speaker 9: Is that the Chairman? Yes, yeah, are you gonna talk

952
00:50:39,120 --> 00:50:40,080
Speaker 9: about the Chairman's son?

953
00:50:40,920 --> 00:50:43,560
Speaker 1: Yeah, that's Iron Chef America, right, Yeah, with that guy,

954
00:50:43,760 --> 00:50:44,360
Speaker 1: he's an actor.

955
00:50:44,520 --> 00:50:46,719
Speaker 9: Dude, I thought he was really the Chairman's son. He

956
00:50:46,800 --> 00:50:49,160
Speaker 9: was a double dragon me. That's my story.

957
00:50:49,160 --> 00:50:52,359
Speaker 1: I say, like the original Iron Chef, I grew up

958
00:50:52,400 --> 00:50:55,799
Speaker 1: thinking that it was totally this, that there was this

959
00:50:55,880 --> 00:51:00,680
Speaker 1: like Bond culinary super villain who who for some reason

960
00:51:00,840 --> 00:51:04,040
Speaker 1: was driven to these extreme lengths. And uh, you know,

961
00:51:04,520 --> 00:51:06,920
Speaker 1: I wish I still thought that, Like I didn't.

962
00:51:07,520 --> 00:51:09,760
Speaker 3: I had no idea.

963
00:51:09,160 --> 00:51:09,919
Speaker 7: Of stopping you.

964
00:51:09,920 --> 00:51:12,400
Speaker 8: You can still believe in it, like it's okay, Like

965
00:51:12,480 --> 00:51:16,200
Speaker 8: it's it's believe whatever makes you feel good, especially in

966
00:51:16,239 --> 00:51:16,880
Speaker 8: these times.

967
00:51:17,200 --> 00:51:18,320
Speaker 7: The Chairman is real.

968
00:51:18,840 --> 00:51:21,640
Speaker 9: My my belief was even one steper move from yours,

969
00:51:21,640 --> 00:51:24,239
Speaker 9: because you're talking about the original Chairman. I didn't even

970
00:51:24,239 --> 00:51:26,040
Speaker 9: know anything about him. I just knew the son of

971
00:51:26,040 --> 00:51:28,560
Speaker 9: the Chairman, and I thought he was real, and then

972
00:51:28,719 --> 00:51:30,799
Speaker 9: and then and then I realized he was Billy from

973
00:51:30,840 --> 00:51:33,880
Speaker 9: the Double Dragon movies. But you're saying the original Chairman

974
00:51:34,000 --> 00:51:36,400
Speaker 9: is also some kind of some kind of actor.

975
00:51:37,239 --> 00:51:40,560
Speaker 1: No, I've I've I've done a complete one eighty Richard.

976
00:51:40,640 --> 00:51:42,920
Speaker 1: You inspired me with your advice. I'm choosing to believe

977
00:51:42,920 --> 00:51:46,440
Speaker 1: it's legit, it's real. Uh, it's happening.

978
00:51:46,640 --> 00:51:46,920
Speaker 8: Uh.

979
00:51:46,960 --> 00:51:49,799
Speaker 1: And you know what, there was a brief Iron Chef

980
00:51:49,840 --> 00:51:53,800
Speaker 1: America thing on TBS. I believe where in William Shatner

981
00:51:54,440 --> 00:51:57,040
Speaker 1: was the uh was the main guy? Now that one

982
00:51:57,080 --> 00:51:57,960
Speaker 1: I didn't fall.

983
00:51:57,760 --> 00:52:01,120
Speaker 8: For, although I've known private chefs that I cooked for Shatner,

984
00:52:01,200 --> 00:52:02,600
Speaker 8: and you're not that far off.

985
00:52:03,440 --> 00:52:05,600
Speaker 5: This is what I want to get to. This is

986
00:52:05,600 --> 00:52:07,799
Speaker 5: what yes, Yes, this is what I get to.

987
00:52:08,120 --> 00:52:10,640
Speaker 2: Well, we had John Hodgemen on the show a little

988
00:52:10,640 --> 00:52:14,080
Speaker 2: while ago, and he told us about having dinner at

989
00:52:14,120 --> 00:52:15,400
Speaker 2: a secret society.

990
00:52:16,680 --> 00:52:19,720
Speaker 5: Oh where was it? What was it called the Snake Snake?

991
00:52:20,160 --> 00:52:23,600
Speaker 2: Yeah, book and Snake Secret Society. Have you guys ever

992
00:52:24,360 --> 00:52:28,840
Speaker 2: found yourself found yourselves either cooking for or eating at

993
00:52:29,520 --> 00:52:32,680
Speaker 2: in a very strange place in a very strange world

994
00:52:32,719 --> 00:52:35,520
Speaker 2: that you didn't expect that nobody else could really get

995
00:52:35,560 --> 00:52:36,920
Speaker 2: in there unless you were you.

996
00:52:37,040 --> 00:52:38,640
Speaker 3: Have you got down with the illuminati.

997
00:52:38,760 --> 00:52:39,520
Speaker 7: I think that what.

998
00:52:40,480 --> 00:52:43,840
Speaker 2: I'm asking, I'm just asking like something strange that would

999
00:52:43,840 --> 00:52:45,920
Speaker 2: be just interesting.

1000
00:52:46,920 --> 00:52:47,320
Speaker 5: Hmm.

1001
00:52:47,960 --> 00:52:51,080
Speaker 8: I have never been invited to the ortalon party, although

1002
00:52:51,080 --> 00:52:53,879
Speaker 8: I've heard of these, you know, the ortelon the small

1003
00:52:53,880 --> 00:52:54,680
Speaker 8: little lad that.

1004
00:52:54,760 --> 00:52:57,440
Speaker 5: Yeah, okay, I don't know this. What is the ortilon?

1005
00:52:57,880 --> 00:53:00,640
Speaker 8: Uh man? That you're gonna have to do some research.

1006
00:53:00,680 --> 00:53:02,680
Speaker 8: You guys are the experts in research. But it's a

1007
00:53:02,719 --> 00:53:05,879
Speaker 8: tiny bird that you're not allowed to eat. That from

1008
00:53:05,960 --> 00:53:11,000
Speaker 8: what I've heard and maybe seen once, people eat and

1009
00:53:11,120 --> 00:53:14,480
Speaker 8: cherish and they basically it's a very small bird and

1010
00:53:14,480 --> 00:53:15,960
Speaker 8: they eat the whole bird in one bite, and they

1011
00:53:15,960 --> 00:53:18,600
Speaker 8: put a napkin over their head while they're doing it.

1012
00:53:18,640 --> 00:53:22,640
Speaker 8: So there's a specific, incredible ritual that maybe I have

1013
00:53:22,719 --> 00:53:24,799
Speaker 8: seen once when I cracked a door open that I

1014
00:53:24,880 --> 00:53:26,480
Speaker 8: shouldn't have in a French restaurant.

1015
00:53:27,040 --> 00:53:31,880
Speaker 9: Whoa, there you go, there you go, Yeah, the napkin

1016
00:53:31,920 --> 00:53:35,640
Speaker 9: over the head. If I've if the stuff I've read

1017
00:53:35,719 --> 00:53:39,000
Speaker 9: is to be believed, is to hide your shame from God,

1018
00:53:39,440 --> 00:53:43,080
Speaker 9: because it's such a decadent act to eat this tiny bird,

1019
00:53:43,120 --> 00:53:45,359
Speaker 9: and it's really meant to be something that only the

1020
00:53:45,920 --> 00:53:47,520
Speaker 9: bougiest of the bougie can enjoy.

1021
00:53:47,600 --> 00:53:50,799
Speaker 6: And it is in fact illegal now, but it is something.

1022
00:53:50,560 --> 00:53:52,960
Speaker 9: That was very popular I believe during the Renaissance, if

1023
00:53:52,960 --> 00:53:55,279
Speaker 9: I'm not mistaken, or at least that's kind of when

1024
00:53:55,280 --> 00:53:55,760
Speaker 9: it started.

1025
00:53:55,960 --> 00:53:58,400
Speaker 1: It's a hyde your sin from God so that you

1026
00:53:58,480 --> 00:53:59,759
Speaker 1: don't have to live in shame.

1027
00:54:00,080 --> 00:54:03,040
Speaker 6: That's right, That's right. That makes more sense, Hugh.

1028
00:54:03,080 --> 00:54:07,960
Speaker 9: How about you any any any crazy behind the curtain

1029
00:54:08,120 --> 00:54:11,799
Speaker 9: glances at you know, weird high society banquets or any

1030
00:54:11,840 --> 00:54:14,919
Speaker 9: strange stuff that you've happened upon and catering or even

1031
00:54:15,040 --> 00:54:17,840
Speaker 9: just like you know, guess at your restaurant without naming names.

1032
00:54:17,880 --> 00:54:19,640
Speaker 6: Just give us a little taste.

1033
00:54:20,239 --> 00:54:23,400
Speaker 10: No, I mean not really. I don't know. Maybe I

1034
00:54:23,520 --> 00:54:27,040
Speaker 10: just leave it a boring existence. But no, it's not

1035
00:54:27,120 --> 00:54:32,080
Speaker 10: really just And I wouldn't tell you.

1036
00:54:32,080 --> 00:54:34,480
Speaker 9: You had to have at least served Michael Stipe before.

1037
00:54:34,520 --> 00:54:36,279
Speaker 9: Can we at least assume that that's the case.

1038
00:54:37,080 --> 00:54:38,640
Speaker 6: Yes, okay, great.

1039
00:54:39,640 --> 00:54:41,640
Speaker 10: But he's never done anything weird.

1040
00:54:42,480 --> 00:54:44,960
Speaker 6: He's not a weird guy. He's really nice. And pleasant.

1041
00:54:45,160 --> 00:54:45,680
Speaker 6: I've seen him.

1042
00:54:45,680 --> 00:54:48,040
Speaker 9: I've seen him around town one of the multiple times.

1043
00:54:48,120 --> 00:54:49,160
Speaker 9: Lovely Lovely guy.

1044
00:54:49,840 --> 00:54:54,359
Speaker 2: Well, guys, I think we're we're wrapping up here, is there?

1045
00:54:54,480 --> 00:54:57,799
Speaker 2: So both of you have podcasts out that are that

1046
00:54:57,840 --> 00:55:01,080
Speaker 2: are pretty new. Uh, Hugh, You've got The Passenger. Can

1047
00:55:01,120 --> 00:55:03,160
Speaker 2: you tell us a little bit about what's going on

1048
00:55:03,280 --> 00:55:06,920
Speaker 2: with that show right now and just what it is.

1049
00:55:07,400 --> 00:55:11,480
Speaker 10: It's a travel show, so it's on hiatus because nobody's traveling,

1050
00:55:11,480 --> 00:55:14,440
Speaker 10: nobody wants to hear about traveling. It's a show just

1051
00:55:14,440 --> 00:55:16,759
Speaker 10: about places I go and what I see and what

1052
00:55:16,800 --> 00:55:18,520
Speaker 10: I do and where you should go when you get there.

1053
00:55:18,680 --> 00:55:22,040
Speaker 10: It's like just discovering that every place you go has

1054
00:55:22,040 --> 00:55:25,879
Speaker 10: this heartbeat that you want to find and just I'm

1055
00:55:25,920 --> 00:55:26,840
Speaker 10: your tour guide.

1056
00:55:27,280 --> 00:55:30,040
Speaker 2: I would just say it's it's it's better than you

1057
00:55:30,239 --> 00:55:31,359
Speaker 2: is selling it right now.

1058
00:55:32,400 --> 00:55:35,439
Speaker 5: It's a great show. I've listened to the episode.

1059
00:55:35,719 --> 00:55:37,960
Speaker 8: Now You's got That's a classic restaurant or thing you

1060
00:55:38,080 --> 00:55:41,000
Speaker 8: underpromise and over deliver. He does it all the time.

1061
00:55:41,080 --> 00:55:43,640
Speaker 8: I work with this guy Altin. It's an amazing podcast.

1062
00:55:43,680 --> 00:55:44,800
Speaker 8: His food is amazing.

1063
00:55:45,680 --> 00:55:45,839
Speaker 7: Oh.

1064
00:55:45,880 --> 00:55:49,120
Speaker 2: I would just say specifically because you're listening to this show,

1065
00:55:49,360 --> 00:55:52,560
Speaker 2: I would recommend listening to the most are two most

1066
00:55:52,600 --> 00:55:56,000
Speaker 2: recent episodes of The Passenger, just because it is a

1067
00:55:57,560 --> 00:56:02,360
Speaker 2: very serious look at what the restaurant industry faces right now.

1068
00:56:03,160 --> 00:56:06,839
Speaker 2: But but just keeping in mind that there are some

1069
00:56:06,960 --> 00:56:09,880
Speaker 2: good things out there too. But Hugh, I think you

1070
00:56:09,960 --> 00:56:13,120
Speaker 2: might be able to tell from this episode, Hugh, and

1071
00:56:13,160 --> 00:56:14,759
Speaker 2: I don't need to mean to speak out of turn,

1072
00:56:14,840 --> 00:56:17,880
Speaker 2: but here your outlook is a little bleak, but it's

1073
00:56:17,880 --> 00:56:19,319
Speaker 2: but it's very straightforward.

1074
00:56:20,080 --> 00:56:25,200
Speaker 10: It's it's an honest, uh, negative perspective.

1075
00:56:25,719 --> 00:56:28,279
Speaker 11: I think that's what we need, that we need, we

1076
00:56:28,360 --> 00:56:33,160
Speaker 11: need honestativity, and that's why here, well, you know, there's

1077
00:56:33,200 --> 00:56:36,040
Speaker 11: this thing I uh I learned about recently.

1078
00:56:36,480 --> 00:56:40,160
Speaker 1: Uh, someone said, I'm so tired of all this toxic positivity.

1079
00:56:40,520 --> 00:56:44,720
Speaker 1: Sometimes it's okay to just be angry about something.

1080
00:56:44,600 --> 00:56:46,200
Speaker 3: And that you know, that that hit me.

1081
00:56:46,320 --> 00:56:50,239
Speaker 1: That stayed with me almost as much as my my

1082
00:56:50,400 --> 00:56:54,319
Speaker 1: ill fated appearance on your podcast, Richard Food Court with

1083
00:56:54,400 --> 00:56:59,000
Speaker 1: Richard Blaze. You know, it's a fantastic it's a fantastic show, uh.

1084
00:56:58,719 --> 00:56:59,680
Speaker 5: And a great segue.

1085
00:57:01,600 --> 00:57:03,919
Speaker 1: Pald Nol and I had had a lot of fun.

1086
00:57:04,000 --> 00:57:07,120
Speaker 1: We were able to preserve our relationship, but there were

1087
00:57:07,120 --> 00:57:11,040
Speaker 1: moments where our friendship was in some dire straits over

1088
00:57:11,160 --> 00:57:13,239
Speaker 1: our profoundly personal feelings.

1089
00:57:14,080 --> 00:57:15,440
Speaker 3: What is Food Court, Richard?

1090
00:57:15,800 --> 00:57:20,160
Speaker 8: Yes, food Court is my new podcast that at one

1091
00:57:20,200 --> 00:57:25,680
Speaker 8: point recently hit number twenty four in the comedy category.

1092
00:57:26,040 --> 00:57:28,800
Speaker 7: I waited for some studio applause like.

1093
00:57:28,840 --> 00:57:31,520
Speaker 6: You can, guys, Hopefully we'll put it in pus.

1094
00:57:31,680 --> 00:57:32,520
Speaker 7: There you go, there you go.

1095
00:57:32,840 --> 00:57:38,760
Speaker 8: And Food Court is where we take celebrities like yourselves, chefs, actors, writers, comedians,

1096
00:57:39,080 --> 00:57:42,640
Speaker 8: and they come on and they debate some serious, hard

1097
00:57:42,720 --> 00:57:46,120
Speaker 8: hitting food topics like you guys did like what's better

1098
00:57:46,200 --> 00:57:51,320
Speaker 8: bacon or sausage flower tortillas versus corn tortillas. So real, heavy,

1099
00:57:52,240 --> 00:57:55,680
Speaker 8: heavy hitting, serious topics get debated.

1100
00:57:55,200 --> 00:57:56,000
Speaker 7: On Food Court.

1101
00:57:56,040 --> 00:57:57,560
Speaker 8: And then at the end, of course, I make a

1102
00:57:57,600 --> 00:58:01,120
Speaker 8: decision that most people disagree with, and that is the

1103
00:58:01,520 --> 00:58:04,000
Speaker 8: general assessment of the show. But we are having fun

1104
00:58:04,040 --> 00:58:06,040
Speaker 8: doing it, and thank you so much for being a

1105
00:58:06,040 --> 00:58:06,480
Speaker 8: part of it.

1106
00:58:06,640 --> 00:58:08,720
Speaker 7: Hugh. We gotta get you on the on the on

1107
00:58:08,800 --> 00:58:10,520
Speaker 7: the on the, on the on an episode.

1108
00:58:11,480 --> 00:58:14,480
Speaker 2: You know what, I I've put my hat in with

1109
00:58:14,600 --> 00:58:17,080
Speaker 2: your producer to be on the show because I like

1110
00:58:17,080 --> 00:58:20,280
Speaker 2: happened in on a recording a little while back that you're.

1111
00:58:20,120 --> 00:58:22,120
Speaker 5: Making and I so badly want to be on the

1112
00:58:22,160 --> 00:58:22,520
Speaker 5: show too.

1113
00:58:22,720 --> 00:58:24,800
Speaker 9: It's a lot of fun. Ben Ben says ill fated,

1114
00:58:24,880 --> 00:58:26,840
Speaker 9: but everyone that I've talked to says they think he

1115
00:58:26,880 --> 00:58:27,920
Speaker 9: made a better argument.

1116
00:58:28,120 --> 00:58:30,160
Speaker 6: I think it's just he You know, we did sauce.

1117
00:58:30,200 --> 00:58:32,320
Speaker 9: I was sausage and he was bacon, and I think

1118
00:58:32,400 --> 00:58:36,320
Speaker 9: I swayed Judge Blaze with the idea that sausage is

1119
00:58:36,360 --> 00:58:41,040
Speaker 9: more adaptable or it's more variety in sausage than there

1120
00:58:41,080 --> 00:58:43,040
Speaker 9: is with bacon. I think that was kind of what

1121
00:58:43,080 --> 00:58:46,160
Speaker 9: the kicker was. But Ben, you gave me an absolute

1122
00:58:46,240 --> 00:58:48,600
Speaker 9: run for my money, and I did not think I

1123
00:58:48,640 --> 00:58:50,880
Speaker 9: was going to emerge Victoria, So I wouldn't look at

1124
00:58:50,920 --> 00:58:52,440
Speaker 9: it as a as a negative thing at all.

1125
00:58:52,520 --> 00:58:54,680
Speaker 7: Now, I'll I'll be honest, Matt, even he.

1126
00:58:54,600 --> 00:58:56,200
Speaker 6: Said he was siding with you the whole time.

1127
00:58:56,240 --> 00:58:59,040
Speaker 8: So just it was the it was the tough verdict

1128
00:58:59,120 --> 00:59:01,600
Speaker 8: that I had to deliver because you guys with your

1129
00:59:01,720 --> 00:59:04,680
Speaker 8: background and experience come in with information, like most of

1130
00:59:04,720 --> 00:59:07,560
Speaker 8: my guests are just shooting from the hip, and you

1131
00:59:07,600 --> 00:59:10,200
Speaker 8: guys came in with actual facts, and I think the

1132
00:59:10,240 --> 00:59:12,800
Speaker 8: next time you come on the show, you need to

1133
00:59:12,920 --> 00:59:15,360
Speaker 8: argue as a team, and we need to bring in

1134
00:59:15,400 --> 00:59:18,760
Speaker 8: another celebrity duo or trio to go up against you.

1135
00:59:18,800 --> 00:59:19,080
Speaker 10: Guys.

1136
00:59:19,560 --> 00:59:20,520
Speaker 3: Oh wow, I.

1137
00:59:20,520 --> 00:59:22,720
Speaker 6: Would love that. Can we do Simon Majundar?

1138
00:59:22,840 --> 00:59:24,680
Speaker 9: I just saw you had him on recently, and I've

1139
00:59:24,720 --> 00:59:26,720
Speaker 9: always found him to be delightfully prickly.

1140
00:59:26,920 --> 00:59:28,840
Speaker 6: I would love to go head to head with that guy.

1141
00:59:28,960 --> 00:59:31,000
Speaker 8: He is even more so now because if you go

1142
00:59:31,040 --> 00:59:34,120
Speaker 8: to his Instagram page, he's not shaving during quarantine, so

1143
00:59:34,160 --> 00:59:36,080
Speaker 8: he's a bald man who now has lots of hair.

1144
00:59:36,560 --> 00:59:41,000
Speaker 1: I'm the I'm doing the same thing, actually, guys, I was.

1145
00:59:41,240 --> 00:59:43,480
Speaker 1: I'm at the stage now where I'm impressed when I

1146
00:59:43,520 --> 00:59:44,840
Speaker 1: hop on a call or something like.

1147
00:59:44,880 --> 00:59:48,800
Speaker 3: One of the first things I noticed when Hugh and Matt.

1148
00:59:48,560 --> 00:59:50,959
Speaker 1: Popped up on the video call, I was like, Wow,

1149
00:59:51,040 --> 00:59:52,200
Speaker 1: these guys are still shaving.

1150
00:59:52,240 --> 00:59:54,760
Speaker 3: They've got there together. Man, I need to Like.

1151
00:59:55,600 --> 00:59:57,640
Speaker 5: I heard that it was safer. That's all.

1152
00:59:57,960 --> 00:59:59,080
Speaker 7: That's all it.

1153
00:59:59,040 --> 00:59:59,840
Speaker 3: Is supposed to be.

1154
01:00:00,000 --> 01:00:01,640
Speaker 1: But I think I'm going to be coming out of

1155
01:00:01,680 --> 01:00:03,840
Speaker 1: this looking like a character from the Old Testament.

1156
01:00:04,720 --> 01:00:09,440
Speaker 8: You look like a really cool college math professor. Oh thanks, guys, Like,

1157
01:00:09,880 --> 01:00:13,400
Speaker 8: everyone stand on your desk. Okay, throw the textbook away.

1158
01:00:14,200 --> 01:00:20,640
Speaker 10: He's got the Doctor Manhattan background. Though. If you stand

1159
01:00:20,760 --> 01:00:23,600
Speaker 10: up and you've got a blue penis dangling in front

1160
01:00:23,640 --> 01:00:24,720
Speaker 10: of you, this is weird.

1161
01:00:25,160 --> 01:00:27,560
Speaker 2: We've had a lot of fun on this episode, but

1162
01:00:28,200 --> 01:00:30,560
Speaker 2: we do know that there are a lot of people

1163
01:00:30,640 --> 01:00:33,480
Speaker 2: out there who, you know, are not able to work

1164
01:00:33,480 --> 01:00:36,160
Speaker 2: in a restaurant right now and make the money they

1165
01:00:36,240 --> 01:00:38,680
Speaker 2: used to make. So I just want to put this

1166
01:00:38,720 --> 01:00:42,400
Speaker 2: out there that the National Restaurant Association Educational Foundation has

1167
01:00:42,440 --> 01:00:46,680
Speaker 2: set up something called the Restaurant Employee Relief Fund. It's

1168
01:00:46,760 --> 01:00:50,040
Speaker 2: it's something that you can both donate to and hopefully

1169
01:00:50,040 --> 01:00:50,840
Speaker 2: benefit from.

1170
01:00:50,880 --> 01:00:51,800
Speaker 5: If you are.

1171
01:00:51,560 --> 01:00:54,640
Speaker 2: Having that experience right now and having some hardship in

1172
01:00:54,680 --> 01:00:58,400
Speaker 2: the wake of the coronavirus disease, you can go to

1173
01:00:59,000 --> 01:01:04,400
Speaker 2: r ef US to both donate and or seek assistance there,

1174
01:01:04,800 --> 01:01:07,680
Speaker 2: and we would recommend you do that now if possible.

1175
01:01:08,480 --> 01:01:11,480
Speaker 2: Please donate if you can. I know we are going

1176
01:01:11,560 --> 01:01:14,040
Speaker 2: to be doing that here on our end, and if

1177
01:01:14,040 --> 01:01:16,560
Speaker 2: you do need assistance, that's a good place to go.

1178
01:01:16,840 --> 01:01:19,560
Speaker 2: Are there any other things you guys want to shout

1179
01:01:19,560 --> 01:01:20,320
Speaker 2: out here at the end?

1180
01:01:20,560 --> 01:01:22,440
Speaker 8: You know, all I would say is just remember, you know,

1181
01:01:22,480 --> 01:01:24,960
Speaker 8: I'll try to use a culinary sort of analogy here,

1182
01:01:25,000 --> 01:01:27,320
Speaker 8: but like the forest burns down every once in a

1183
01:01:27,400 --> 01:01:31,440
Speaker 8: while and usually after that morels grow, and like, we

1184
01:01:31,480 --> 01:01:33,560
Speaker 8: are going to get through this, like you mentioned during

1185
01:01:33,720 --> 01:01:36,919
Speaker 8: our conversation, like things are going to come back. It's

1186
01:01:36,960 --> 01:01:39,520
Speaker 8: going to be different, but we will get through this,

1187
01:01:39,560 --> 01:01:41,160
Speaker 8: and we will get through it together.

1188
01:01:41,840 --> 01:01:45,080
Speaker 10: Yeah, I'm more of the burning the forest down myself

1189
01:01:45,160 --> 01:01:49,040
Speaker 10: right now, But I think that people just need to

1190
01:01:49,080 --> 01:01:52,840
Speaker 10: realize it's it's not that a lot of us won't

1191
01:01:52,880 --> 01:01:57,040
Speaker 10: have trouble reopening. It's that a lot of this industry

1192
01:01:57,080 --> 01:01:58,800
Speaker 10: is going to have a lot of trouble six months

1193
01:01:58,840 --> 01:02:02,720
Speaker 10: down the line after opening unless consumers really make a

1194
01:02:03,640 --> 01:02:07,600
Speaker 10: good effort to do what they always have loved doing,

1195
01:02:07,640 --> 01:02:10,000
Speaker 10: which is going out and eating good food. One way

1196
01:02:10,080 --> 01:02:11,600
Speaker 10: or another, you're going to get it. There's going to

1197
01:02:11,640 --> 01:02:13,120
Speaker 10: be ways to get it. We're going to come up

1198
01:02:13,120 --> 01:02:15,680
Speaker 10: with those ways in a safe environment, and we just

1199
01:02:15,720 --> 01:02:17,440
Speaker 10: need your buy in as eaters.

1200
01:02:17,760 --> 01:02:20,480
Speaker 9: You know, Hugh, I heard a great perspective today about

1201
01:02:20,480 --> 01:02:23,560
Speaker 9: how that's really the case for this notion of reopening

1202
01:02:23,640 --> 01:02:27,000
Speaker 9: the country, reopening the economy. You can't just flip a switch.

1203
01:02:27,080 --> 01:02:30,440
Speaker 9: It's about people and thereby in in general, whether it's

1204
01:02:30,480 --> 01:02:32,840
Speaker 9: spending money, whether it's going to restaurants, whether it's going

1205
01:02:32,880 --> 01:02:36,360
Speaker 9: to ballgames or movies or concerts. Again, it's all about

1206
01:02:36,360 --> 01:02:39,240
Speaker 9: when are people going to be, you know, comfortable enough

1207
01:02:39,280 --> 01:02:41,880
Speaker 9: to resume that. It's not about what the President says.

1208
01:02:42,120 --> 01:02:46,280
Speaker 9: You can't make people, you know, just magically rejoin life

1209
01:02:46,360 --> 01:02:47,920
Speaker 9: the way it used to be. So there's going to

1210
01:02:47,960 --> 01:02:51,560
Speaker 9: be like a kind of a pendulum swing. It's certainly

1211
01:02:51,560 --> 01:02:54,400
Speaker 9: not going to be like a rebound. But I think,

1212
01:02:54,480 --> 01:02:56,840
Speaker 9: you know, cautious, I try to take the pence of

1213
01:02:56,840 --> 01:03:00,480
Speaker 9: cautious optimism. I'm ready for that switch to be flipped,

1214
01:03:00,520 --> 01:03:02,960
Speaker 9: and I know that I'll be out there doing those things.

1215
01:03:03,000 --> 01:03:05,000
Speaker 6: But it's gonna be interesting to see.

1216
01:03:05,600 --> 01:03:08,320
Speaker 1: We want to thank you guys. Thank you Hugh, thank

1217
01:03:08,360 --> 01:03:12,120
Speaker 1: you Richard so much for your time today. You know,

1218
01:03:12,200 --> 01:03:15,320
Speaker 1: I don't know about our fellow listeners, Noel, Matt, but

1219
01:03:16,240 --> 01:03:19,000
Speaker 1: I learned a lot of stuff that I didn't know,

1220
01:03:19,720 --> 01:03:21,640
Speaker 1: which is, you know, that's a very low bar, So

1221
01:03:21,720 --> 01:03:24,000
Speaker 1: nobody get a real big head about that. It's easy

1222
01:03:24,040 --> 01:03:28,000
Speaker 1: for me to learn new things. And we are going

1223
01:03:28,080 --> 01:03:29,800
Speaker 1: to we are going to call it a day. But

1224
01:03:30,080 --> 01:03:32,960
Speaker 1: just because this episode is over, it doesn't mean the

1225
01:03:33,000 --> 01:03:37,120
Speaker 1: show is over. You can find Hugh and Richard online.

1226
01:03:37,240 --> 01:03:40,280
Speaker 1: You can learn more about their work. You can find

1227
01:03:40,320 --> 01:03:42,440
Speaker 1: their new podcasts that we've talked about.

1228
01:03:42,560 --> 01:03:43,439
Speaker 3: Do check them out.

1229
01:03:44,040 --> 01:03:48,480
Speaker 1: We're not recommending them just because we're friends with these guys.

1230
01:03:49,040 --> 01:03:52,240
Speaker 1: These are fantastic shows and a lot of work has

1231
01:03:52,280 --> 01:03:54,880
Speaker 1: gone into them, so check them out. Let us know

1232
01:03:54,920 --> 01:03:57,720
Speaker 1: what you think. They're available now wherever you find your podcast.

1233
01:03:58,040 --> 01:04:00,320
Speaker 1: In the meantime, you can find us in the usual play.

1234
01:04:00,440 --> 01:04:04,280
Speaker 1: We're all over this internet thing. We think it's a

1235
01:04:04,280 --> 01:04:06,680
Speaker 1: fad that's going to going to really take off in

1236
01:04:06,720 --> 01:04:09,680
Speaker 1: a few years. So we're on Facebook, we're on Instagram,

1237
01:04:09,880 --> 01:04:13,480
Speaker 1: we're on Twitter. We lost our Pinterest account.

1238
01:04:14,320 --> 01:04:16,160
Speaker 5: Yeah, sorry about that. That was my fault, guys.

1239
01:04:16,160 --> 01:04:19,760
Speaker 2: I was inappropriately posting some things about magic, the gathering,

1240
01:04:19,880 --> 01:04:21,160
Speaker 2: the copyright thing.

1241
01:04:21,480 --> 01:04:22,320
Speaker 5: Yeah, it's fine.

1242
01:04:23,120 --> 01:04:25,200
Speaker 2: You can find us on all those places where conspiracy

1243
01:04:25,200 --> 01:04:28,320
Speaker 2: stuff or conspiracy stuff show. If you can call us

1244
01:04:28,400 --> 01:04:30,240
Speaker 2: right now if you want to, our number is one

1245
01:04:30,440 --> 01:04:34,720
Speaker 2: eight three three st d WYTK. You can leave us

1246
01:04:34,760 --> 01:04:37,280
Speaker 2: a message you might get on the air, or maybe

1247
01:04:37,320 --> 01:04:39,760
Speaker 2: you'll just send a message to us and we'll get

1248
01:04:39,800 --> 01:04:41,480
Speaker 2: to listen to it. You might get a call back

1249
01:04:41,480 --> 01:04:44,160
Speaker 2: from me. I'm kind of bored at night sometimes, so

1250
01:04:44,920 --> 01:04:48,240
Speaker 2: we'll see how that plays out. Right before we end here,

1251
01:04:48,440 --> 01:04:52,360
Speaker 2: are there any do you guys have any open restaurants

1252
01:04:52,600 --> 01:04:55,680
Speaker 2: that are doing any kind of delivery or to go

1253
01:04:55,800 --> 01:04:58,160
Speaker 2: or anything right now that we could support or that

1254
01:04:58,280 --> 01:05:01,240
Speaker 2: people would want to support that you'd want to call out.

1255
01:05:01,680 --> 01:05:05,200
Speaker 8: Yeah, people, people in southern California and the San Diego

1256
01:05:05,280 --> 01:05:08,280
Speaker 8: area can support Juniper and Ivy, which is doing a

1257
01:05:08,400 --> 01:05:12,160
Speaker 8: weekly menu and curbside pickup, as well as a couple

1258
01:05:12,200 --> 01:05:16,200
Speaker 8: of locations of Crackshack in San Diego and Orange County,

1259
01:05:16,200 --> 01:05:17,040
Speaker 8: California as well.

1260
01:05:17,800 --> 01:05:20,560
Speaker 10: Me no, just doing emergency food.

1261
01:05:21,280 --> 01:05:25,200
Speaker 2: Please support those restaurants if you can, and in any

1262
01:05:25,240 --> 01:05:28,800
Speaker 2: restaurant really like you know where My family is trying

1263
01:05:28,840 --> 01:05:31,840
Speaker 2: to do take out as much as we can afford

1264
01:05:31,960 --> 01:05:34,840
Speaker 2: right now, just to support our local businesses. I'd just

1265
01:05:34,920 --> 01:05:37,000
Speaker 2: recommend trying to do it as much as you can too.

1266
01:05:37,760 --> 01:05:39,640
Speaker 2: If you don't want to contact us, you don't want

1267
01:05:39,640 --> 01:05:41,840
Speaker 2: to do that stuff, you can always send us a

1268
01:05:41,840 --> 01:05:42,880
Speaker 2: good old fashioned email.

1269
01:05:43,040 --> 01:06:04,640
Speaker 12: We are conspiracy at iHeartRadio dot com.

1270
01:06:05,280 --> 01:06:07,360
Speaker 2: Stuff they don't want you to know is a production

1271
01:06:07,440 --> 01:06:11,959
Speaker 2: of iHeartRadio. For more podcasts from iHeartRadio, visit the iHeartRadio app,

1272
01:06:12,080 --> 01:06:16,080
Speaker 2: Apple Podcasts, or wherever you listen to your favorite shows.