1 00:00:00,720 --> 00:00:04,080 Speaker 1: I Am all in Again. 2 00:00:06,519 --> 00:00:19,640 Speaker 2: Oh, let's you. I Am all In Again with Scott 3 00:00:19,680 --> 00:00:22,360 Speaker 2: Patterson and iHeartRadio Podcast. 4 00:00:22,720 --> 00:00:25,200 Speaker 3: Hey Everybody, Scott Patterson, I Am All In Podcast one 5 00:00:25,239 --> 00:00:31,920 Speaker 3: eleven productions, iHeartRadio Media, iHeart Podcast. Luke's Diner with Chef 6 00:00:32,159 --> 00:00:36,760 Speaker 3: Emily Rubaker. Let me tell you a little bit about 7 00:00:36,880 --> 00:00:41,880 Speaker 3: her career. She was season one winner of NBC's Yes Chef, 8 00:00:41,960 --> 00:00:46,760 Speaker 3: a bold cooking competition hosted by Jose Andreas and Martha Stewart. 9 00:00:46,760 --> 00:00:50,159 Speaker 3: Maybe you've heard of her. Nominated by her husband for 10 00:00:50,200 --> 00:00:53,479 Speaker 3: her fiery kitchen demeanor, Emily stunned the judges with her 11 00:00:53,520 --> 00:00:57,640 Speaker 3: transformation throughout the season, gaining competence. Her final three course 12 00:00:57,720 --> 00:01:04,160 Speaker 3: metal featured scallup Crudo, American wagu and daring for guaB 13 00:01:04,360 --> 00:01:10,360 Speaker 3: bread pudding impressed culinary icons Marcus Samuson, Kal Simmons, and 14 00:01:10,360 --> 00:01:15,959 Speaker 3: Andrew Simern. She currently serves as a resort executive chef 15 00:01:16,080 --> 00:01:21,520 Speaker 3: at Omni La consta resort and spawn Carlsbad, California. Classically 16 00:01:21,600 --> 00:01:26,759 Speaker 3: trained French chef with expertise in American Italian French fine dining, 17 00:01:26,880 --> 00:01:30,400 Speaker 3: She's passionate about quality ingredients and crafting elevated dishes. 18 00:01:30,800 --> 00:01:31,200 Speaker 1: Dishes. 19 00:01:31,280 --> 00:01:35,360 Speaker 3: Yes, chef not only earned her a quarter of a 20 00:01:35,440 --> 00:01:41,160 Speaker 3: million dollars but marked a personal breakthrough in her culinary journey. 21 00:01:41,240 --> 00:01:44,440 Speaker 3: Welcome to the show, Emily Bruce Baker. 22 00:01:44,560 --> 00:01:45,120 Speaker 1: How are you. 23 00:01:45,640 --> 00:01:47,360 Speaker 2: I'm great. Thanks for having me spun. 24 00:01:47,840 --> 00:01:50,480 Speaker 3: It's a pleasure to have you. You mentioned that your 25 00:01:50,560 --> 00:01:54,680 Speaker 3: husband nominated you to help you work through this stubbornness. 26 00:01:55,000 --> 00:01:59,240 Speaker 3: What did that feel like at the time, and how 27 00:01:59,280 --> 00:02:01,640 Speaker 3: to change dynamic now that you've won. 28 00:02:03,000 --> 00:02:04,800 Speaker 2: Jake is one of those people who calls me out 29 00:02:04,880 --> 00:02:07,560 Speaker 2: no matter what, and stubborness is something that we've been 30 00:02:07,560 --> 00:02:10,919 Speaker 2: together in twenty years he's had to deal with, So 31 00:02:11,240 --> 00:02:16,080 Speaker 2: having him call me out on it national TV isn't 32 00:02:16,120 --> 00:02:18,720 Speaker 2: any different than him calling me out in public or 33 00:02:18,840 --> 00:02:22,200 Speaker 2: person like personal. So it was good. It was good 34 00:02:22,240 --> 00:02:27,359 Speaker 2: he wanted me to improve, So I appreciated his support. 35 00:02:28,840 --> 00:02:32,480 Speaker 3: Right. Well, that that's very diplomatic answer. 36 00:02:33,560 --> 00:02:34,280 Speaker 1: I appreciate that. 37 00:02:35,200 --> 00:02:40,960 Speaker 3: You said letting go of control? Okay, yes, one of 38 00:02:41,000 --> 00:02:44,359 Speaker 3: your biggest lessons. What advice would you give chefs who 39 00:02:44,440 --> 00:02:46,520 Speaker 3: micro manage? I know how this is. 40 00:02:46,639 --> 00:02:47,320 Speaker 1: I used to be. 41 00:02:47,560 --> 00:02:49,440 Speaker 3: I used to be that way. Now I just let 42 00:02:49,480 --> 00:02:49,760 Speaker 3: it go. 43 00:02:50,360 --> 00:02:50,640 Speaker 1: Wow. 44 00:02:51,320 --> 00:02:58,320 Speaker 2: Micromanaging is what kills your employees and associates drive. Nobody 45 00:02:58,320 --> 00:03:00,000 Speaker 2: wants to be micro managers. They want to be trusted, 46 00:03:00,120 --> 00:03:03,480 Speaker 2: they want to be believed in, And I agree with 47 00:03:03,520 --> 00:03:07,120 Speaker 2: that full full like fullheartedly. It's not a good feeling 48 00:03:07,120 --> 00:03:10,600 Speaker 2: when somebody is constantly checking what you're doing. So I 49 00:03:11,040 --> 00:03:14,600 Speaker 2: really do try to support the growth and kind of 50 00:03:14,600 --> 00:03:17,280 Speaker 2: autonomy of like what my my chefs are doing. I 51 00:03:17,320 --> 00:03:19,280 Speaker 2: want them to feel like they're in charge of what 52 00:03:19,320 --> 00:03:20,280 Speaker 2: they can be in charge of. 53 00:03:20,680 --> 00:03:24,400 Speaker 3: Isn't it amazing the different cultures that are created my 54 00:03:24,480 --> 00:03:31,120 Speaker 3: micromanagers versus really competent bosses who just trust. It's just 55 00:03:31,320 --> 00:03:31,640 Speaker 3: night and. 56 00:03:31,720 --> 00:03:33,280 Speaker 1: Day, right, Yes? 57 00:03:33,480 --> 00:03:36,560 Speaker 3: Yeah, every time I find myself in a situation that's 58 00:03:36,600 --> 00:03:39,839 Speaker 3: being micromanaged, I fight like hell to get out of it. 59 00:03:40,000 --> 00:03:43,960 Speaker 3: You know, I really you really need because that's it's 60 00:03:44,040 --> 00:03:47,520 Speaker 3: just pure survival and quality of life, you know. I mean, 61 00:03:47,520 --> 00:03:50,839 Speaker 3: you just cannot be under the thumb of somebody like that. 62 00:03:51,480 --> 00:03:53,440 Speaker 2: Yeah, And I think that's where, like, for myself, a 63 00:03:53,440 --> 00:03:56,640 Speaker 2: lot of stubbornness comes from, is like like knowing what 64 00:03:56,680 --> 00:03:59,080 Speaker 2: I'm doing and being pretty skilled at what I do 65 00:03:59,600 --> 00:04:02,480 Speaker 2: and then having somebody kind of second guests every step. 66 00:04:03,120 --> 00:04:06,080 Speaker 2: It makes you want to fight the smaller battles that 67 00:04:06,280 --> 00:04:09,080 Speaker 2: really don't matter, but you just want to fight like 68 00:04:09,160 --> 00:04:12,080 Speaker 2: it puts up that guard, that shield. 69 00:04:12,600 --> 00:04:14,440 Speaker 3: Since both of you and your husband or chefts, how 70 00:04:14,480 --> 00:04:18,239 Speaker 3: does it play out at home? Usually end up cooking dinner? 71 00:04:18,320 --> 00:04:18,680 Speaker 1: Or does he? 72 00:04:18,960 --> 00:04:21,760 Speaker 3: Is there friendly rivalry in the kitchen? And would you 73 00:04:21,800 --> 00:04:23,600 Speaker 3: ever a team of professionally? Is it better to keep 74 00:04:23,600 --> 00:04:27,160 Speaker 3: working home, separate your kids cook? You know, all these questions, 75 00:04:27,400 --> 00:04:28,120 Speaker 3: all of the above. 76 00:04:29,040 --> 00:04:31,600 Speaker 2: Jake and I met when we were interns at the 77 00:04:31,680 --> 00:04:35,320 Speaker 2: Ritz Carlton, So we really started our career off together, 78 00:04:36,120 --> 00:04:38,600 Speaker 2: and we've grown together. And we worked together for a while, 79 00:04:38,839 --> 00:04:41,479 Speaker 2: and then as we were kind of just like really 80 00:04:41,480 --> 00:04:44,240 Speaker 2: trying to prove ourselves, we realized we're trying to prove 81 00:04:44,400 --> 00:04:48,000 Speaker 2: ourselves against each other, so we stopped working together, even 82 00:04:48,040 --> 00:04:51,000 Speaker 2: though we support each other completely. I think in the 83 00:04:51,040 --> 00:04:55,760 Speaker 2: future we would like to open something together, but our 84 00:04:55,839 --> 00:04:57,920 Speaker 2: kids are ten and eleven, so we want to wait 85 00:04:57,960 --> 00:05:00,280 Speaker 2: till they're a little bit older and more independent before 86 00:05:00,279 --> 00:05:03,800 Speaker 2: we do that. Right, my daughter Addie loves to cook. 87 00:05:04,240 --> 00:05:06,800 Speaker 2: She has her own little fake YouTube channel at the 88 00:05:06,839 --> 00:05:11,000 Speaker 2: moment called chef Kids. I one, I'm not very good 89 00:05:11,040 --> 00:05:13,120 Speaker 2: at how to post those things or like how to 90 00:05:13,200 --> 00:05:18,040 Speaker 2: like publish. But she makes breakfast for my son almost daily, 91 00:05:18,240 --> 00:05:20,800 Speaker 2: and she just loves to be involved in anything that 92 00:05:20,800 --> 00:05:21,240 Speaker 2: we're doing. 93 00:05:21,600 --> 00:05:24,760 Speaker 3: No, that's nice. I have an eleven year old son, 94 00:05:24,800 --> 00:05:27,320 Speaker 3: and when I'm cooking, he helps me. He's my assistant. 95 00:05:28,640 --> 00:05:32,640 Speaker 3: He keeps my he keeps my board clean. He throws 96 00:05:32,680 --> 00:05:36,000 Speaker 3: that trash away immediately in the right bins. 97 00:05:36,880 --> 00:05:37,520 Speaker 1: Wow, he knows. 98 00:05:37,720 --> 00:05:40,919 Speaker 3: He knows how to olive oil and prep pans properly. 99 00:05:41,720 --> 00:05:45,240 Speaker 1: Oh yeah, wow, I got him gone. Yeah, I'm impressed. 100 00:05:45,320 --> 00:05:47,039 Speaker 1: I mean if he's super. 101 00:05:46,760 --> 00:05:48,960 Speaker 3: Busy, so he's not always available to do it, but 102 00:05:49,000 --> 00:05:51,479 Speaker 3: he loves to do it. 103 00:05:50,960 --> 00:05:53,800 Speaker 2: It's a great feeling. She's gotten to be a much 104 00:05:53,839 --> 00:05:57,240 Speaker 2: more adventurous eater where my son likes to cook, but 105 00:05:57,320 --> 00:05:59,600 Speaker 2: nowhere near as much as she does. So he's still 106 00:05:59,760 --> 00:06:03,039 Speaker 2: very nicky on his food, but she's more willing to 107 00:06:03,120 --> 00:06:06,680 Speaker 2: do or try things. Even if she doesn't like it, 108 00:06:06,720 --> 00:06:08,080 Speaker 2: she'll still at least try it. 109 00:06:09,000 --> 00:06:11,159 Speaker 3: So what are their favorite meals? What are you prepared 110 00:06:11,160 --> 00:06:12,000 Speaker 3: at home right now? 111 00:06:12,560 --> 00:06:16,880 Speaker 2: Like steak and like larger proteins are my son's jam 112 00:06:17,080 --> 00:06:19,960 Speaker 2: Like he's constantly I think he's going about to go 113 00:06:20,000 --> 00:06:23,279 Speaker 2: through some kind of crazy gross furt. He'll eat like 114 00:06:23,320 --> 00:06:26,400 Speaker 2: a pound and a half of like a rabbi, Like 115 00:06:26,480 --> 00:06:28,440 Speaker 2: I'll buy two and he'll eat one and a half. 116 00:06:28,839 --> 00:06:30,800 Speaker 2: And he just wants it with fruit, like he doesn't 117 00:06:30,839 --> 00:06:33,000 Speaker 2: want any sides, he doesn't want any sauce. He just 118 00:06:33,080 --> 00:06:38,200 Speaker 2: wants protein. My daughter has gotten really into, like we 119 00:06:38,279 --> 00:06:39,960 Speaker 2: like to do a lot of slow cooking, just so 120 00:06:40,040 --> 00:06:42,800 Speaker 2: that way, like building a flavors. It's kind of jacob 121 00:06:42,839 --> 00:06:45,640 Speaker 2: My's background, a little bit like the slower, like putting 122 00:06:45,680 --> 00:06:47,839 Speaker 2: all the love in it. So she's gotten kind of 123 00:06:47,839 --> 00:06:53,000 Speaker 2: into like tortilla soup or pasole or chili's or even braizing. 124 00:06:53,720 --> 00:06:55,479 Speaker 2: So she's she's evolving. 125 00:06:55,320 --> 00:07:00,359 Speaker 3: A lot, right, interesting, So tell me what is the 126 00:07:00,400 --> 00:07:04,039 Speaker 3: difference between working in a large scale, you know, resort 127 00:07:04,200 --> 00:07:08,000 Speaker 3: style kitchen compared to like, you know, a much smaller, 128 00:07:08,080 --> 00:07:09,400 Speaker 3: intimate neighborhood spot. 129 00:07:10,320 --> 00:07:12,520 Speaker 2: So this, this is a it's not new to me 130 00:07:12,600 --> 00:07:15,280 Speaker 2: to be part of a big hotel. It's new to 131 00:07:15,280 --> 00:07:18,800 Speaker 2: me to run one. I've usually my entire career has 132 00:07:18,840 --> 00:07:22,160 Speaker 2: been restaurants, and this was kind of the next step 133 00:07:22,160 --> 00:07:24,640 Speaker 2: of can I do it? And will I like it? 134 00:07:24,880 --> 00:07:29,840 Speaker 2: And how will it work? It's it's just like running 135 00:07:29,880 --> 00:07:34,080 Speaker 2: a smaller restaurant, but just like eight of them. 136 00:07:34,200 --> 00:07:37,120 Speaker 4: So you're watching your food cost, your labor, You're you're 137 00:07:37,160 --> 00:07:40,680 Speaker 4: constantly trying to create new dishes that will Like we 138 00:07:40,720 --> 00:07:42,920 Speaker 4: have a member base here at our hotel too, so 139 00:07:42,960 --> 00:07:44,760 Speaker 4: we like they are here five. 140 00:07:44,640 --> 00:07:46,640 Speaker 2: Days a week and they don't want the same food 141 00:07:46,680 --> 00:07:50,280 Speaker 2: every day. So it still is that like, how can 142 00:07:50,280 --> 00:07:52,680 Speaker 2: we be relevant, how can we be modern? How are 143 00:07:52,680 --> 00:07:56,239 Speaker 2: we not spending too much money and still being able 144 00:07:56,320 --> 00:07:59,200 Speaker 2: to appease our guests. But then we also have the 145 00:07:59,200 --> 00:08:02,200 Speaker 2: banquet aspect, which is a huge part of what we do. 146 00:08:02,480 --> 00:08:06,280 Speaker 2: And you know, people don't want banquet food that's just 147 00:08:06,400 --> 00:08:09,120 Speaker 2: like here's some chicken breasts and a chafer and some 148 00:08:09,240 --> 00:08:12,160 Speaker 2: like sad mashed potatoes. They want us it's a lot 149 00:08:12,160 --> 00:08:15,960 Speaker 2: about the visual and the fresh flavors, and we're trying 150 00:08:15,960 --> 00:08:20,960 Speaker 2: to bring that elevated restaurant into our banquet facility. And 151 00:08:20,960 --> 00:08:23,920 Speaker 2: my banquet chef also comes from a restaurant background, so 152 00:08:23,920 --> 00:08:26,480 Speaker 2: the two of us are really trying to grow and 153 00:08:26,920 --> 00:08:28,360 Speaker 2: exceed expectations. 154 00:08:28,760 --> 00:08:32,080 Speaker 3: Right, I want to talk a little bit about you know, 155 00:08:32,920 --> 00:08:35,080 Speaker 3: if you're like Luke at all, do you have any 156 00:08:35,160 --> 00:08:39,079 Speaker 3: kind of rules in your kitchen. I mean he bands 157 00:08:39,120 --> 00:08:43,160 Speaker 3: cell phones. He don't have patients for complicated orders. Are 158 00:08:43,160 --> 00:08:46,280 Speaker 3: there things in your kitchen you just will not tolerate? 159 00:08:46,760 --> 00:08:47,120 Speaker 1: I don't. 160 00:08:47,240 --> 00:08:49,360 Speaker 2: I don't have a problem so much with cell phones. 161 00:08:50,200 --> 00:08:53,520 Speaker 2: We are using a program for our recipes called Opsy 162 00:08:53,920 --> 00:08:58,080 Speaker 2: and it's digital, so I as long we're buying tablets 163 00:08:58,160 --> 00:08:59,880 Speaker 2: right now, so we'll have tablets and all the kitchen. 164 00:09:00,040 --> 00:09:02,600 Speaker 2: That way, the recipes are like, I can get rid 165 00:09:02,640 --> 00:09:05,600 Speaker 2: of the cell phones. But at the moment it's not 166 00:09:05,640 --> 00:09:07,560 Speaker 2: so bad as long as it's not like Facebook or 167 00:09:07,600 --> 00:09:10,280 Speaker 2: Instagram or texting and they're actually looking at recipes. That's 168 00:09:10,280 --> 00:09:13,280 Speaker 2: not the biggest thing for me. It's about not standing 169 00:09:13,320 --> 00:09:17,400 Speaker 2: around and wasting time. It drove me nuts in the 170 00:09:17,400 --> 00:09:21,080 Speaker 2: independent restaurants, and it drives me like it's in a resort. 171 00:09:21,160 --> 00:09:25,080 Speaker 2: You have peaks and like eggs and flows and and 172 00:09:25,160 --> 00:09:28,560 Speaker 2: you just see people standing around and I can't stand that. 173 00:09:28,559 --> 00:09:31,280 Speaker 2: That drives me nuts. So if something needs to get done, 174 00:09:31,320 --> 00:09:34,640 Speaker 2: I expect our teams to come together and get. 175 00:09:34,440 --> 00:09:35,360 Speaker 1: It done right. 176 00:09:35,600 --> 00:09:38,840 Speaker 3: There's always something needs to be done, always, always. Something 177 00:09:38,880 --> 00:09:40,800 Speaker 3: needs to be cleaned, something needs to be stored, something 178 00:09:40,800 --> 00:09:42,720 Speaker 3: needs to be pulled out, something needs to be prepped. 179 00:09:42,800 --> 00:09:48,400 Speaker 2: Yeah, no, standy reorganized anything. I even tell my people 180 00:09:48,440 --> 00:09:52,360 Speaker 2: like if I'm like if you're if your bored, create something, 181 00:09:52,480 --> 00:09:55,320 Speaker 2: show me something new, like even for my life, like 182 00:09:55,400 --> 00:09:58,160 Speaker 2: you know my liing cooks, I'm like, play, like play 183 00:09:58,200 --> 00:09:59,959 Speaker 2: with some food because that food in your well is 184 00:10:00,000 --> 00:10:03,080 Speaker 2: it's not going to last another seven days or another. 185 00:10:03,200 --> 00:10:05,360 Speaker 2: I'd like I'd rather it be fresher, So like, make 186 00:10:05,400 --> 00:10:08,800 Speaker 2: me something, show me something new. Right, And I think 187 00:10:08,840 --> 00:10:11,960 Speaker 2: they're really starting, Like I've been here for a little 188 00:10:11,960 --> 00:10:14,040 Speaker 2: over a year, and I think they're really starting to 189 00:10:14,679 --> 00:10:17,320 Speaker 2: enjoy that because when they show me something and like 190 00:10:17,559 --> 00:10:20,920 Speaker 2: we critique it and we talk about it, and it's 191 00:10:21,040 --> 00:10:23,320 Speaker 2: it's it's something they might not have had before. 192 00:10:23,679 --> 00:10:28,960 Speaker 3: Mm hmmmm. You know word on the street, Emily, is 193 00:10:29,000 --> 00:10:33,800 Speaker 3: that Martha Stewart owes you a dinner visit. What would 194 00:10:33,840 --> 00:10:37,319 Speaker 3: you cook for her if she actually showed up tomorrow. 195 00:10:37,400 --> 00:10:40,960 Speaker 2: Let's say, Oh my goodness, there's like so many things 196 00:10:41,000 --> 00:10:43,800 Speaker 2: I would want to cook either again for her or 197 00:10:43,880 --> 00:10:47,040 Speaker 2: like focus on for her. I know the thing she 198 00:10:47,200 --> 00:10:49,400 Speaker 2: doesn't like, so I know what to stay away from. 199 00:10:49,440 --> 00:10:52,760 Speaker 2: But coming to California, I definitely am We're like so 200 00:10:52,840 --> 00:10:56,080 Speaker 2: close to the coast in San Diego. We have amazing 201 00:10:56,120 --> 00:10:58,560 Speaker 2: fish vendors. I would definitely do some kind of very 202 00:10:58,559 --> 00:11:03,000 Speaker 2: fresh fish out of the ocean, whatever seasonal. She loves lenons, 203 00:11:03,040 --> 00:11:05,040 Speaker 2: so that kind of works towards our property. We're very 204 00:11:05,040 --> 00:11:09,199 Speaker 2: citrus b we have orange trees everywhere and lenons everywhere. 205 00:11:09,280 --> 00:11:13,120 Speaker 2: So but yeah, I mean, I almost like I even 206 00:11:13,160 --> 00:11:15,040 Speaker 2: want to do a risotto because, like now that it's 207 00:11:15,080 --> 00:11:19,320 Speaker 2: not a competition, you know, that's like the death the 208 00:11:19,440 --> 00:11:21,760 Speaker 2: death dish on like every show. I would love to 209 00:11:21,760 --> 00:11:23,480 Speaker 2: actually be able to take the time and make her 210 00:11:23,480 --> 00:11:27,120 Speaker 2: a risotto because I think she would appreciate it, Like 211 00:11:27,280 --> 00:11:29,319 Speaker 2: go back and try to do a perfect chicken for. 212 00:11:30,000 --> 00:11:33,640 Speaker 3: Right, did you get then? Ort all? I mean what 213 00:11:33,760 --> 00:11:36,400 Speaker 3: she like, She's fascinating. 214 00:11:37,240 --> 00:11:40,720 Speaker 2: She is fascinating. She was my judge on Chopped when 215 00:11:40,760 --> 00:11:45,320 Speaker 2: I was in Chopped twenty eighteen, and she remembered me 216 00:11:45,360 --> 00:11:47,800 Speaker 2: when I walked in. When she walked in to the 217 00:11:47,840 --> 00:11:50,600 Speaker 2: studio the first time, we didn't know who our judges were, 218 00:11:51,000 --> 00:11:52,760 Speaker 2: and she walked in and she pointed at me and 219 00:11:52,800 --> 00:11:55,520 Speaker 2: she said Chopped, and I was like, oh no, she 220 00:11:55,559 --> 00:12:00,800 Speaker 2: remembers me. But she was funny and kind and She 221 00:12:00,960 --> 00:12:05,360 Speaker 2: had some really inspiring conversations with us about just like 222 00:12:05,880 --> 00:12:08,040 Speaker 2: not like you're a great person and you're going to 223 00:12:08,120 --> 00:12:10,480 Speaker 2: do this, she said those things, but like how to 224 00:12:10,520 --> 00:12:12,760 Speaker 2: be how she got to where she is. She made 225 00:12:12,840 --> 00:12:16,360 Speaker 2: jokes about it, She talked about her kind of her 226 00:12:16,400 --> 00:12:19,720 Speaker 2: team around her a little bit, and she really was. 227 00:12:20,559 --> 00:12:23,160 Speaker 2: It was interesting because she gave us it like as 228 00:12:23,200 --> 00:12:26,920 Speaker 2: a powerful woman, how she got there, Like, you know, 229 00:12:27,000 --> 00:12:29,600 Speaker 2: some things might seem a little harsh that she you know, 230 00:12:29,679 --> 00:12:34,000 Speaker 2: she mentioned like not showing a lot of emotion in 231 00:12:34,040 --> 00:12:37,160 Speaker 2: certain situations and like being a stronger woman, And it 232 00:12:37,200 --> 00:12:39,240 Speaker 2: was as much as we don't want to hear those 233 00:12:39,280 --> 00:12:42,760 Speaker 2: things because it's very unpc like everybody should be able 234 00:12:42,840 --> 00:12:45,920 Speaker 2: to cry or show emotions. There's a reason she has 235 00:12:46,000 --> 00:12:48,640 Speaker 2: these Like she's come up in a much different time 236 00:12:48,679 --> 00:12:52,480 Speaker 2: than when we are right now. And I understand it 237 00:12:52,559 --> 00:12:55,600 Speaker 2: because I feel like when I started in the kitchens, Yeah, 238 00:12:55,640 --> 00:12:57,520 Speaker 2: you have to suck it up and like you had 239 00:12:57,559 --> 00:13:00,520 Speaker 2: to find a corner too if you really quickly how 240 00:13:00,520 --> 00:13:04,040 Speaker 2: to like freak out, but like not let anybody know 241 00:13:04,120 --> 00:13:06,719 Speaker 2: it because for women in the kitchen, And I think 242 00:13:06,760 --> 00:13:08,760 Speaker 2: Martha was kind of hitting this like we are looked 243 00:13:08,760 --> 00:13:11,959 Speaker 2: at it in a different way, and she really that 244 00:13:12,400 --> 00:13:14,480 Speaker 2: really came out and like the way she talked to us, 245 00:13:14,480 --> 00:13:15,360 Speaker 2: which was awesome. 246 00:13:16,720 --> 00:13:19,720 Speaker 3: That's awes, that's great. Yeah, I will watch the documentary 247 00:13:19,720 --> 00:13:27,400 Speaker 3: on her on somewhere. What a story. I incredible story, 248 00:13:27,440 --> 00:13:41,120 Speaker 3: what a story. She was inevitable, She was absolutely inevitable. Yep, Hey, everybody, 249 00:13:41,200 --> 00:13:44,040 Speaker 3: make sure to catch me on the convention circuit on 250 00:13:44,120 --> 00:13:45,880 Speaker 3: September fifth, sixth, and seventh. 251 00:13:45,920 --> 00:13:46,240 Speaker 1: I'll be it. 252 00:13:46,320 --> 00:13:50,680 Speaker 3: Smoky Mountain fan Fest in Kingsport, Tennessee, a Weekend in 253 00:13:50,760 --> 00:13:55,160 Speaker 3: the Life in New Milford, Connecticut, September twelfth, thirteenth, and fourteenth. Yes, 254 00:13:55,240 --> 00:13:59,120 Speaker 3: I will be there on the thirteenth that Saturday, New Milford, Connecticut. 255 00:13:59,360 --> 00:14:04,439 Speaker 3: Destination Stars Hollow in Brighton, Michigan, September twenty and possibly 256 00:14:04,520 --> 00:14:09,079 Speaker 3: the twenty first. Hope to see everybody there. Let's talk 257 00:14:09,120 --> 00:14:11,559 Speaker 3: about you a little bit and your prize money, your 258 00:14:11,679 --> 00:14:17,000 Speaker 3: quarter of a million dollars and a title. So what's 259 00:14:17,040 --> 00:14:19,560 Speaker 3: the one Okay, here's the thing. Here's what's the one 260 00:14:19,640 --> 00:14:24,040 Speaker 3: intangible thing that you took away from Yes, chef and 261 00:14:24,080 --> 00:14:24,960 Speaker 3: your title. 262 00:14:25,400 --> 00:14:27,640 Speaker 2: That I mean like personally that I could do it. 263 00:14:28,600 --> 00:14:31,000 Speaker 2: I didn't expect a win. I wanted I kind of 264 00:14:31,000 --> 00:14:34,920 Speaker 2: try to manifest to win, believing it just so much 265 00:14:34,920 --> 00:14:39,440 Speaker 2: more belief in myself and uh, just just like the 266 00:14:39,480 --> 00:14:41,360 Speaker 2: idea that I can do a lot more than I 267 00:14:41,400 --> 00:14:42,000 Speaker 2: ever thought I. 268 00:14:41,920 --> 00:14:47,000 Speaker 3: Could, right, which was incredible, Right, that is incredible. All right, 269 00:14:47,080 --> 00:14:55,760 Speaker 3: Let's say you were unlucky enough to cater for Emily Gilmore. Okay, 270 00:14:57,360 --> 00:15:00,440 Speaker 3: what would you make to wow her? And and uh, 271 00:15:01,120 --> 00:15:02,920 Speaker 3: what do you think would be the most difficult part 272 00:15:03,040 --> 00:15:04,520 Speaker 3: about being employed by her? 273 00:15:05,240 --> 00:15:09,200 Speaker 2: Oh Man, I think to wow, I'd want to do 274 00:15:09,360 --> 00:15:13,960 Speaker 2: something that was a little more I know it sounds silly, 275 00:15:13,960 --> 00:15:16,720 Speaker 2: but like rustic and family style and like something that 276 00:15:16,760 --> 00:15:20,240 Speaker 2: would like fill a table scape. I think that's something 277 00:15:20,280 --> 00:15:23,000 Speaker 2: that might just get that wow if you could just 278 00:15:23,400 --> 00:15:26,320 Speaker 2: escape something, you know, something you'd almost see in like Hollywood, 279 00:15:26,320 --> 00:15:30,680 Speaker 2: that would just be the whole table picture perfect steaming 280 00:15:31,040 --> 00:15:35,440 Speaker 2: smells light like almost like a fall vine, like I 281 00:15:35,440 --> 00:15:38,960 Speaker 2: would I would definitely go in that direction to just 282 00:15:39,440 --> 00:15:44,400 Speaker 2: have that kind of grandness of it food what I know, 283 00:15:44,600 --> 00:15:46,920 Speaker 2: and like specifically, I think it would just have to 284 00:15:47,000 --> 00:15:50,960 Speaker 2: hit a lot of very fresh, very clean, very just 285 00:15:51,040 --> 00:15:56,320 Speaker 2: like beautiful like flavors things that just go together like 286 00:15:56,320 --> 00:15:59,600 Speaker 2: I'm thinking like raising like some big nice like a 287 00:15:59,680 --> 00:16:02,600 Speaker 2: brisk but like a braised brisket with those like deep 288 00:16:02,720 --> 00:16:03,840 Speaker 2: root vegetables. 289 00:16:03,920 --> 00:16:04,320 Speaker 3: Mm hmm. 290 00:16:04,720 --> 00:16:06,320 Speaker 2: You know, even now that we're like kind of end 291 00:16:06,320 --> 00:16:10,600 Speaker 2: of summer, I'm like grilled peaches with like stratchia, tulla 292 00:16:10,880 --> 00:16:14,880 Speaker 2: and arugula and just like things that are just they 293 00:16:14,880 --> 00:16:16,880 Speaker 2: make you want to like they kind of make you drool, 294 00:16:17,320 --> 00:16:18,720 Speaker 2: but visually you see it too. 295 00:16:19,800 --> 00:16:21,920 Speaker 3: Okay, all right, So how do you deal with her 296 00:16:22,000 --> 00:16:22,880 Speaker 3: when she gets upset? 297 00:16:22,920 --> 00:16:24,120 Speaker 1: What if she gets in your face? 298 00:16:24,400 --> 00:16:29,480 Speaker 3: What if somebody screw forgets something, screw something up and 299 00:16:29,520 --> 00:16:31,520 Speaker 3: she blames it on you and she gets in your face? 300 00:16:31,560 --> 00:16:32,600 Speaker 1: How do you deal with that? 301 00:16:34,040 --> 00:16:37,080 Speaker 3: You face to face with Emily Gilmore, what are you doing? 302 00:16:38,440 --> 00:16:40,800 Speaker 2: I mean, I like the amount of people who have 303 00:16:41,200 --> 00:16:44,280 Speaker 2: yelled in my face and blamed me for things. I 304 00:16:44,640 --> 00:16:46,880 Speaker 2: feel like I've grown so much in my career, my 305 00:16:46,920 --> 00:16:49,920 Speaker 2: life and through the show that just taking a step 306 00:16:49,960 --> 00:16:53,120 Speaker 2: back and taking a breath and listening and then just 307 00:16:53,160 --> 00:16:57,200 Speaker 2: being like, Okay, I hear you, you're heard, but let's 308 00:16:57,400 --> 00:17:00,440 Speaker 2: move forward instead of backwards. And what can we do 309 00:17:00,520 --> 00:17:03,520 Speaker 2: to rectify and what can we do to make this 310 00:17:04,000 --> 00:17:06,960 Speaker 2: so you don't feel like she wouldn't feel embarrassed or 311 00:17:07,000 --> 00:17:10,800 Speaker 2: that it's still her vision, but she can pivot in 312 00:17:10,840 --> 00:17:12,879 Speaker 2: a way that it still works out the way she 313 00:17:13,000 --> 00:17:17,880 Speaker 2: wants it. Like I definitely have let rage go, and 314 00:17:17,960 --> 00:17:20,520 Speaker 2: it's more of how do we move together at a 315 00:17:20,560 --> 00:17:21,160 Speaker 2: forward motion? 316 00:17:21,640 --> 00:17:26,440 Speaker 3: Right? That's that's you know, Wow, that's zen. You've achieved 317 00:17:26,440 --> 00:17:28,560 Speaker 3: a zen. You're the Zen chef? 318 00:17:28,720 --> 00:17:30,880 Speaker 1: Right, Okay, well, I think yeah, chef. 319 00:17:30,960 --> 00:17:34,320 Speaker 2: Really, Like during the finale, I had Chef Jake as 320 00:17:34,359 --> 00:17:36,160 Speaker 2: one of the contestants, was one of my sous chefs, 321 00:17:36,520 --> 00:17:38,560 Speaker 2: and he had sliced the fua and he had overcooked 322 00:17:38,640 --> 00:17:42,200 Speaker 2: all the flowgra before the dessert, like where we still 323 00:17:42,240 --> 00:17:45,840 Speaker 2: had enough time to figure something out, and just watching 324 00:17:45,920 --> 00:17:48,480 Speaker 2: how much he was beating himself up, like I hadn't 325 00:17:48,520 --> 00:17:51,360 Speaker 2: even said anything. I definitely my heart rate went up 326 00:17:51,560 --> 00:17:53,840 Speaker 2: and I got a little sweaty, and I definitely was like, 327 00:17:53,840 --> 00:17:55,199 Speaker 2: what am I gonna do? What am I gonna do? 328 00:17:55,280 --> 00:18:01,000 Speaker 2: But like, watching how just distraught he was made me, 329 00:18:01,640 --> 00:18:03,840 Speaker 2: And it's like, and I've noticed that That's where I've 330 00:18:03,880 --> 00:18:06,720 Speaker 2: gone in my life, is like you watch somebody beat 331 00:18:06,800 --> 00:18:10,800 Speaker 2: themselves up so hard and it's it's just food. And 332 00:18:10,880 --> 00:18:12,600 Speaker 2: I mean, yes, it was a quarter of a million 333 00:18:12,640 --> 00:18:15,679 Speaker 2: dollars on the line, but is it worth it? Like, 334 00:18:15,960 --> 00:18:19,320 Speaker 2: I'm not going to blame somebody. And we pivoted, like 335 00:18:19,359 --> 00:18:21,760 Speaker 2: we found enough wall, we were able to fix the dish, 336 00:18:21,800 --> 00:18:24,240 Speaker 2: and ultimately I think it was a whow. It wasn't 337 00:18:24,359 --> 00:18:27,760 Speaker 2: enough wall for Jose, but at least it was a 338 00:18:27,880 --> 00:18:29,600 Speaker 2: it was a way, And I mean like I talked 339 00:18:29,600 --> 00:18:30,879 Speaker 2: to him through the whole time, and at the end, 340 00:18:30,960 --> 00:18:32,960 Speaker 2: I was like, do you feel better? It was still 341 00:18:32,960 --> 00:18:35,240 Speaker 2: the competition still going. We weren't done, and you just 342 00:18:35,280 --> 00:18:36,760 Speaker 2: kind of looked at me and he was like yeah. 343 00:18:36,800 --> 00:18:39,240 Speaker 2: I was like, okay, let's keep going, like we're good, 344 00:18:39,400 --> 00:18:40,360 Speaker 2: Like that's it. 345 00:18:40,800 --> 00:18:44,920 Speaker 3: Well, let's say you had to design a tasting menu, okay, 346 00:18:46,000 --> 00:18:51,720 Speaker 3: inspired by Gilmore Girls characters. What dish would represent? 347 00:18:51,880 --> 00:18:55,159 Speaker 1: Laurel I Laurel I m hmm. 348 00:18:56,440 --> 00:18:58,639 Speaker 2: I don't know why. I'm like thinking like spaghetti, but 349 00:18:58,680 --> 00:19:01,639 Speaker 2: that's not much of a tastingment you So I'm like, 350 00:19:01,880 --> 00:19:02,320 Speaker 2: I don't. 351 00:19:02,119 --> 00:19:03,760 Speaker 3: Know what different pasta? Sure? 352 00:19:04,119 --> 00:19:06,040 Speaker 2: Yeah, I mean like not even like but not like spaghetti, 353 00:19:06,040 --> 00:19:10,919 Speaker 2: man narrow like spaghetti, and like lemon and like fresh 354 00:19:11,000 --> 00:19:13,719 Speaker 2: herbs and just like brightness. 355 00:19:14,760 --> 00:19:15,480 Speaker 3: What about Luke? 356 00:19:15,880 --> 00:19:19,600 Speaker 2: Oh does it tasting men? You have to make sense? No, Okay, 357 00:19:19,600 --> 00:19:21,840 Speaker 2: I would say Luke, it would be some kind of 358 00:19:21,880 --> 00:19:25,600 Speaker 2: crazy insane just giant like Burger something it gets like 359 00:19:25,640 --> 00:19:30,040 Speaker 2: your hands on you know what I mean, like just 360 00:19:30,040 --> 00:19:31,160 Speaker 2: just like big. 361 00:19:32,119 --> 00:19:32,399 Speaker 3: All right. 362 00:19:32,440 --> 00:19:34,000 Speaker 1: The one I really want to know about is Kirk. 363 00:19:34,080 --> 00:19:35,680 Speaker 3: What would you do? What would you make for Kirk? 364 00:19:36,320 --> 00:19:39,760 Speaker 2: Oh? What would I make for Kirk? I think something 365 00:19:39,800 --> 00:19:42,520 Speaker 2: that would take like a while, like that would take 366 00:19:42,600 --> 00:19:44,800 Speaker 2: that would be like you need it for a while, 367 00:19:44,920 --> 00:19:47,560 Speaker 2: so may or like maybe it takes a long time 368 00:19:47,600 --> 00:19:49,280 Speaker 2: to make it just to be in each other's company. 369 00:19:49,320 --> 00:19:52,320 Speaker 2: I think I would probably do something like almost like 370 00:19:52,359 --> 00:19:56,720 Speaker 2: a Wellington. Right, So then it's like really there and 371 00:19:56,760 --> 00:20:00,440 Speaker 2: then you have to like explain and discuss and like go. 372 00:20:00,520 --> 00:20:06,000 Speaker 3: Through right, Okay, all right, So here's a big question. 373 00:20:06,280 --> 00:20:11,040 Speaker 3: Right you're walking into luke S diner. Okay, what does 374 00:20:11,119 --> 00:20:15,040 Speaker 3: Emily brew Baker order and where does Emily Brew Baker sit? 375 00:20:16,119 --> 00:20:21,359 Speaker 2: I sit at the counter? Yes, Oh what would I order? 376 00:20:21,480 --> 00:20:25,959 Speaker 2: I mean like it would either be like the like 377 00:20:26,040 --> 00:20:30,080 Speaker 2: the regular old no matter what time of day, if 378 00:20:30,080 --> 00:20:33,480 Speaker 2: I can get it, like pancakes, eggs, hash browns, and 379 00:20:33,600 --> 00:20:35,680 Speaker 2: like sausage just because I want to sit at the counter. 380 00:20:35,960 --> 00:20:37,960 Speaker 2: I want to eat that breakfast kut kind of thing, 381 00:20:38,040 --> 00:20:40,600 Speaker 2: even if it was like eight o'clock at night, and 382 00:20:40,840 --> 00:20:45,239 Speaker 2: just enjoy that seat and watch. Otherwise it might be 383 00:20:45,280 --> 00:20:46,560 Speaker 2: like a giant slice of pie. 384 00:20:47,440 --> 00:20:52,040 Speaker 3: There you go, yeah with Lukes Diner, Bland Coffee. Yes exactly, 385 00:20:52,480 --> 00:20:57,280 Speaker 3: Emily brew Baker, You're a winner, You're a champion, you're 386 00:20:57,320 --> 00:21:01,919 Speaker 3: a title holder. Yes, you're a you're an expert chef. 387 00:21:02,320 --> 00:21:06,119 Speaker 3: Thank you for your time, you and good luck with 388 00:21:06,200 --> 00:21:09,879 Speaker 3: everything going forward. We've had a blast with you and 389 00:21:10,080 --> 00:21:13,520 Speaker 3: uh the best fans on the planet. Keep those cards 390 00:21:13,520 --> 00:21:17,600 Speaker 3: and letters, comment and remember, where you lead, we will follow, right, 391 00:21:17,600 --> 00:21:18,320 Speaker 3: Emily will. 392 00:21:18,200 --> 00:21:20,959 Speaker 1: Follow them exactly. We will follow, and you're gonna make 393 00:21:20,960 --> 00:21:23,200 Speaker 1: food for him, absolutely. 394 00:21:25,400 --> 00:21:31,400 Speaker 3: We're gonna fatten some people up man. Yeah, and uh, 395 00:21:31,560 --> 00:22:03,639 Speaker 3: where you lead, we will follow. Remember everybody stays safe, hey, everybody. 396 00:22:03,240 --> 00:22:03,879 Speaker 1: And don't forget. 397 00:22:03,920 --> 00:22:07,960 Speaker 3: Follow us on Instagram at I Am all In podcast 398 00:22:08,040 --> 00:22:22,240 Speaker 3: and email us at Gilmore at iHeartRadio dot com.