WEBVTT - Luke’s Diner: Emily meets Emily 

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<v Speaker 1>I Am all in Again.

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<v Speaker 2>Oh, let's you. I Am all In Again with Scott

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<v Speaker 2>Patterson and iHeartRadio Podcast.

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<v Speaker 3>Hey Everybody, Scott Patterson, I Am All In Podcast one

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<v Speaker 3>eleven productions, iHeartRadio Media, iHeart Podcast. Luke's Diner with Chef

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<v Speaker 3>Emily Rubaker. Let me tell you a little bit about

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<v Speaker 3>her career. She was season one winner of NBC's Yes Chef,

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<v Speaker 3>a bold cooking competition hosted by Jose Andreas and Martha Stewart.

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<v Speaker 3>Maybe you've heard of her. Nominated by her husband for

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<v Speaker 3>her fiery kitchen demeanor, Emily stunned the judges with her

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<v Speaker 3>transformation throughout the season, gaining competence. Her final three course

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<v Speaker 3>metal featured scallup Crudo, American wagu and daring for guaB

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<v Speaker 3>bread pudding impressed culinary icons Marcus Samuson, Kal Simmons, and

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<v Speaker 3>Andrew Simern. She currently serves as a resort executive chef

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<v Speaker 3>at Omni La consta resort and spawn Carlsbad, California. Classically

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<v Speaker 3>trained French chef with expertise in American Italian French fine dining,

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<v Speaker 3>She's passionate about quality ingredients and crafting elevated dishes.

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<v Speaker 1>Dishes.

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<v Speaker 3>Yes, chef not only earned her a quarter of a

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<v Speaker 3>million dollars but marked a personal breakthrough in her culinary journey.

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<v Speaker 3>Welcome to the show, Emily Bruce Baker.

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<v Speaker 1>How are you.

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<v Speaker 2>I'm great. Thanks for having me spun.

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<v Speaker 3>It's a pleasure to have you. You mentioned that your

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<v Speaker 3>husband nominated you to help you work through this stubbornness.

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<v Speaker 3>What did that feel like at the time, and how

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<v Speaker 3>to change dynamic now that you've won.

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<v Speaker 2>Jake is one of those people who calls me out

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<v Speaker 2>no matter what, and stubborness is something that we've been

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<v Speaker 2>together in twenty years he's had to deal with, So

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<v Speaker 2>having him call me out on it national TV isn't

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<v Speaker 2>any different than him calling me out in public or

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<v Speaker 2>person like personal. So it was good. It was good

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<v Speaker 2>he wanted me to improve, So I appreciated his support.

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<v Speaker 3>Right. Well, that that's very diplomatic answer.

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<v Speaker 1>I appreciate that.

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<v Speaker 3>You said letting go of control? Okay, yes, one of

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<v Speaker 3>your biggest lessons. What advice would you give chefs who

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<v Speaker 3>micro manage? I know how this is.

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<v Speaker 1>I used to be.

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<v Speaker 3>I used to be that way. Now I just let

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<v Speaker 3>it go.

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<v Speaker 1>Wow.

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<v Speaker 2>Micromanaging is what kills your employees and associates drive. Nobody

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<v Speaker 2>wants to be micro managers. They want to be trusted,

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<v Speaker 2>they want to be believed in, And I agree with

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<v Speaker 2>that full full like fullheartedly. It's not a good feeling

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<v Speaker 2>when somebody is constantly checking what you're doing. So I

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<v Speaker 2>really do try to support the growth and kind of

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<v Speaker 2>autonomy of like what my my chefs are doing. I

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<v Speaker 2>want them to feel like they're in charge of what

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<v Speaker 2>they can be in charge of.

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<v Speaker 3>Isn't it amazing the different cultures that are created my

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<v Speaker 3>micromanagers versus really competent bosses who just trust. It's just

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<v Speaker 3>night and.

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<v Speaker 1>Day, right, Yes?

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<v Speaker 3>Yeah, every time I find myself in a situation that's

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<v Speaker 3>being micromanaged, I fight like hell to get out of it.

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<v Speaker 3>You know, I really you really need because that's it's

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<v Speaker 3>just pure survival and quality of life, you know. I mean,

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<v Speaker 3>you just cannot be under the thumb of somebody like that.

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<v Speaker 2>Yeah, And I think that's where, like, for myself, a

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<v Speaker 2>lot of stubbornness comes from, is like like knowing what

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<v Speaker 2>I'm doing and being pretty skilled at what I do

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<v Speaker 2>and then having somebody kind of second guests every step.

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<v Speaker 2>It makes you want to fight the smaller battles that

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<v Speaker 2>really don't matter, but you just want to fight like

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<v Speaker 2>it puts up that guard, that shield.

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<v Speaker 3>Since both of you and your husband or chefts, how

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<v Speaker 3>does it play out at home? Usually end up cooking dinner?

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<v Speaker 1>Or does he?

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<v Speaker 3>Is there friendly rivalry in the kitchen? And would you

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<v Speaker 3>ever a team of professionally? Is it better to keep

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<v Speaker 3>working home, separate your kids cook? You know, all these questions,

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<v Speaker 3>all of the above.

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<v Speaker 2>Jake and I met when we were interns at the

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<v Speaker 2>Ritz Carlton, So we really started our career off together,

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<v Speaker 2>and we've grown together. And we worked together for a while,

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<v Speaker 2>and then as we were kind of just like really

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<v Speaker 2>trying to prove ourselves, we realized we're trying to prove

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<v Speaker 2>ourselves against each other, so we stopped working together, even

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<v Speaker 2>though we support each other completely. I think in the

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<v Speaker 2>future we would like to open something together, but our

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<v Speaker 2>kids are ten and eleven, so we want to wait

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<v Speaker 2>till they're a little bit older and more independent before

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<v Speaker 2>we do that. Right, my daughter Addie loves to cook.

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<v Speaker 2>She has her own little fake YouTube channel at the

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<v Speaker 2>moment called chef Kids. I one, I'm not very good

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<v Speaker 2>at how to post those things or like how to

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<v Speaker 2>like publish. But she makes breakfast for my son almost daily,

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<v Speaker 2>and she just loves to be involved in anything that

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<v Speaker 2>we're doing.

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<v Speaker 3>No, that's nice. I have an eleven year old son,

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<v Speaker 3>and when I'm cooking, he helps me. He's my assistant.

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<v Speaker 3>He keeps my he keeps my board clean. He throws

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<v Speaker 3>that trash away immediately in the right bins.

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<v Speaker 1>Wow, he knows.

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<v Speaker 3>He knows how to olive oil and prep pans properly.

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<v Speaker 1>Oh yeah, wow, I got him gone. Yeah, I'm impressed.

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<v Speaker 1>I mean if he's super.

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<v Speaker 3>Busy, so he's not always available to do it, but

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<v Speaker 3>he loves to do it.

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<v Speaker 2>It's a great feeling. She's gotten to be a much

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<v Speaker 2>more adventurous eater where my son likes to cook, but

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<v Speaker 2>nowhere near as much as she does. So he's still

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<v Speaker 2>very nicky on his food, but she's more willing to

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<v Speaker 2>do or try things. Even if she doesn't like it,

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<v Speaker 2>she'll still at least try it.

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<v Speaker 3>So what are their favorite meals? What are you prepared

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<v Speaker 3>at home right now?

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<v Speaker 2>Like steak and like larger proteins are my son's jam

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<v Speaker 2>Like he's constantly I think he's going about to go

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<v Speaker 2>through some kind of crazy gross furt. He'll eat like

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<v Speaker 2>a pound and a half of like a rabbi, Like

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<v Speaker 2>I'll buy two and he'll eat one and a half.

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<v Speaker 2>And he just wants it with fruit, like he doesn't

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<v Speaker 2>want any sides, he doesn't want any sauce. He just

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<v Speaker 2>wants protein. My daughter has gotten really into, like we

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<v Speaker 2>like to do a lot of slow cooking, just so

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<v Speaker 2>that way, like building a flavors. It's kind of jacob

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<v Speaker 2>My's background, a little bit like the slower, like putting

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<v Speaker 2>all the love in it. So she's gotten kind of

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<v Speaker 2>into like tortilla soup or pasole or chili's or even braizing.

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<v Speaker 2>So she's she's evolving.

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<v Speaker 3>A lot, right, interesting, So tell me what is the

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<v Speaker 3>difference between working in a large scale, you know, resort

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<v Speaker 3>style kitchen compared to like, you know, a much smaller,

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<v Speaker 3>intimate neighborhood spot.

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<v Speaker 2>So this, this is a it's not new to me

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<v Speaker 2>to be part of a big hotel. It's new to

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<v Speaker 2>me to run one. I've usually my entire career has

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<v Speaker 2>been restaurants, and this was kind of the next step

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<v Speaker 2>of can I do it? And will I like it?

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<v Speaker 2>And how will it work? It's it's just like running

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<v Speaker 2>a smaller restaurant, but just like eight of them.

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<v Speaker 4>So you're watching your food cost, your labor, You're you're

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<v Speaker 4>constantly trying to create new dishes that will Like we

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<v Speaker 4>have a member base here at our hotel too, so

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<v Speaker 4>we like they are here five.

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<v Speaker 2>Days a week and they don't want the same food

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<v Speaker 2>every day. So it still is that like, how can

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<v Speaker 2>we be relevant, how can we be modern? How are

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<v Speaker 2>we not spending too much money and still being able

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<v Speaker 2>to appease our guests. But then we also have the

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<v Speaker 2>banquet aspect, which is a huge part of what we do.

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<v Speaker 2>And you know, people don't want banquet food that's just

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<v Speaker 2>like here's some chicken breasts and a chafer and some

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<v Speaker 2>like sad mashed potatoes. They want us it's a lot

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<v Speaker 2>about the visual and the fresh flavors, and we're trying

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<v Speaker 2>to bring that elevated restaurant into our banquet facility. And

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<v Speaker 2>my banquet chef also comes from a restaurant background, so

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<v Speaker 2>the two of us are really trying to grow and

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<v Speaker 2>exceed expectations.

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<v Speaker 3>Right, I want to talk a little bit about you know,

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<v Speaker 3>if you're like Luke at all, do you have any

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<v Speaker 3>kind of rules in your kitchen. I mean he bands

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<v Speaker 3>cell phones. He don't have patients for complicated orders. Are

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<v Speaker 3>there things in your kitchen you just will not tolerate?

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<v Speaker 1>I don't.

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<v Speaker 2>I don't have a problem so much with cell phones.

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<v Speaker 2>We are using a program for our recipes called Opsy

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<v Speaker 2>and it's digital, so I as long we're buying tablets

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<v Speaker 2>right now, so we'll have tablets and all the kitchen.

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<v Speaker 2>That way, the recipes are like, I can get rid

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<v Speaker 2>of the cell phones. But at the moment it's not

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<v Speaker 2>so bad as long as it's not like Facebook or

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<v Speaker 2>Instagram or texting and they're actually looking at recipes. That's

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<v Speaker 2>not the biggest thing for me. It's about not standing

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<v Speaker 2>around and wasting time. It drove me nuts in the

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<v Speaker 2>independent restaurants, and it drives me like it's in a resort.

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<v Speaker 2>You have peaks and like eggs and flows and and

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<v Speaker 2>you just see people standing around and I can't stand that.

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<v Speaker 2>That drives me nuts. So if something needs to get done,

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<v Speaker 2>I expect our teams to come together and get.

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<v Speaker 1>It done right.

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<v Speaker 3>There's always something needs to be done, always, always. Something

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<v Speaker 3>needs to be cleaned, something needs to be stored, something

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<v Speaker 3>needs to be pulled out, something needs to be prepped.

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<v Speaker 2>Yeah, no, standy reorganized anything. I even tell my people

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<v Speaker 2>like if I'm like if you're if your bored, create something,

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<v Speaker 2>show me something new, like even for my life, like

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<v Speaker 2>you know my liing cooks, I'm like, play, like play

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<v Speaker 2>with some food because that food in your well is

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<v Speaker 2>it's not going to last another seven days or another.

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<v Speaker 2>I'd like I'd rather it be fresher, So like, make

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<v Speaker 2>me something, show me something new. Right, And I think

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<v Speaker 2>they're really starting, Like I've been here for a little

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<v Speaker 2>over a year, and I think they're really starting to

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<v Speaker 2>enjoy that because when they show me something and like

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<v Speaker 2>we critique it and we talk about it, and it's

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<v Speaker 2>it's it's something they might not have had before.

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<v Speaker 3>Mm hmmmm. You know word on the street, Emily, is

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<v Speaker 3>that Martha Stewart owes you a dinner visit. What would

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<v Speaker 3>you cook for her if she actually showed up tomorrow.

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<v Speaker 2>Let's say, Oh my goodness, there's like so many things

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<v Speaker 2>I would want to cook either again for her or

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<v Speaker 2>like focus on for her. I know the thing she

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<v Speaker 2>doesn't like, so I know what to stay away from.

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<v Speaker 2>But coming to California, I definitely am We're like so

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<v Speaker 2>close to the coast in San Diego. We have amazing

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<v Speaker 2>fish vendors. I would definitely do some kind of very

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<v Speaker 2>fresh fish out of the ocean, whatever seasonal. She loves lenons,

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<v Speaker 2>so that kind of works towards our property. We're very

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<v Speaker 2>citrus b we have orange trees everywhere and lenons everywhere.

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<v Speaker 2>So but yeah, I mean, I almost like I even

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<v Speaker 2>want to do a risotto because, like now that it's

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<v Speaker 2>not a competition, you know, that's like the death the

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<v Speaker 2>death dish on like every show. I would love to

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<v Speaker 2>actually be able to take the time and make her

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<v Speaker 2>a risotto because I think she would appreciate it, Like

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<v Speaker 2>go back and try to do a perfect chicken for.

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<v Speaker 3>Right, did you get then? Ort all? I mean what

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<v Speaker 3>she like, She's fascinating.

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<v Speaker 2>She is fascinating. She was my judge on Chopped when

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<v Speaker 2>I was in Chopped twenty eighteen, and she remembered me

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<v Speaker 2>when I walked in. When she walked in to the

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<v Speaker 2>studio the first time, we didn't know who our judges were,

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<v Speaker 2>and she walked in and she pointed at me and

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<v Speaker 2>she said Chopped, and I was like, oh no, she

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<v Speaker 2>remembers me. But she was funny and kind and She

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<v Speaker 2>had some really inspiring conversations with us about just like

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<v Speaker 2>not like you're a great person and you're going to

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<v Speaker 2>do this, she said those things, but like how to

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<v Speaker 2>be how she got to where she is. She made

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<v Speaker 2>jokes about it, She talked about her kind of her

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<v Speaker 2>team around her a little bit, and she really was.

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<v Speaker 2>It was interesting because she gave us it like as

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<v Speaker 2>a powerful woman, how she got there, Like, you know,

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<v Speaker 2>some things might seem a little harsh that she you know,

0:12:29.679 --> 0:12:34.000
<v Speaker 2>she mentioned like not showing a lot of emotion in

0:12:34.040 --> 0:12:37.160
<v Speaker 2>certain situations and like being a stronger woman, And it

0:12:37.200 --> 0:12:39.240
<v Speaker 2>was as much as we don't want to hear those

0:12:39.280 --> 0:12:42.760
<v Speaker 2>things because it's very unpc like everybody should be able

0:12:42.840 --> 0:12:45.920
<v Speaker 2>to cry or show emotions. There's a reason she has

0:12:46.000 --> 0:12:48.640
<v Speaker 2>these Like she's come up in a much different time

0:12:48.679 --> 0:12:52.480
<v Speaker 2>than when we are right now. And I understand it

0:12:52.559 --> 0:12:55.600
<v Speaker 2>because I feel like when I started in the kitchens, Yeah,

0:12:55.640 --> 0:12:57.520
<v Speaker 2>you have to suck it up and like you had

0:12:57.559 --> 0:13:00.520
<v Speaker 2>to find a corner too if you really quickly how

0:13:00.520 --> 0:13:04.040
<v Speaker 2>to like freak out, but like not let anybody know

0:13:04.120 --> 0:13:06.719
<v Speaker 2>it because for women in the kitchen, And I think

0:13:06.760 --> 0:13:08.760
<v Speaker 2>Martha was kind of hitting this like we are looked

0:13:08.760 --> 0:13:11.959
<v Speaker 2>at it in a different way, and she really that

0:13:12.400 --> 0:13:14.480
<v Speaker 2>really came out and like the way she talked to us,

0:13:14.480 --> 0:13:15.360
<v Speaker 2>which was awesome.

0:13:16.720 --> 0:13:19.720
<v Speaker 3>That's awes, that's great. Yeah, I will watch the documentary

0:13:19.720 --> 0:13:27.400
<v Speaker 3>on her on somewhere. What a story. I incredible story,

0:13:27.440 --> 0:13:41.120
<v Speaker 3>what a story. She was inevitable, She was absolutely inevitable. Yep, Hey, everybody,

0:13:41.200 --> 0:13:44.040
<v Speaker 3>make sure to catch me on the convention circuit on

0:13:44.120 --> 0:13:45.880
<v Speaker 3>September fifth, sixth, and seventh.

0:13:45.920 --> 0:13:46.240
<v Speaker 1>I'll be it.

0:13:46.320 --> 0:13:50.680
<v Speaker 3>Smoky Mountain fan Fest in Kingsport, Tennessee, a Weekend in

0:13:50.760 --> 0:13:55.160
<v Speaker 3>the Life in New Milford, Connecticut, September twelfth, thirteenth, and fourteenth. Yes,

0:13:55.240 --> 0:13:59.120
<v Speaker 3>I will be there on the thirteenth that Saturday, New Milford, Connecticut.

0:13:59.360 --> 0:14:04.439
<v Speaker 3>Destination Stars Hollow in Brighton, Michigan, September twenty and possibly

0:14:04.520 --> 0:14:09.079
<v Speaker 3>the twenty first. Hope to see everybody there. Let's talk

0:14:09.120 --> 0:14:11.559
<v Speaker 3>about you a little bit and your prize money, your

0:14:11.679 --> 0:14:17.000
<v Speaker 3>quarter of a million dollars and a title. So what's

0:14:17.040 --> 0:14:19.560
<v Speaker 3>the one Okay, here's the thing. Here's what's the one

0:14:19.640 --> 0:14:24.040
<v Speaker 3>intangible thing that you took away from Yes, chef and

0:14:24.080 --> 0:14:24.960
<v Speaker 3>your title.

0:14:25.400 --> 0:14:27.640
<v Speaker 2>That I mean like personally that I could do it.

0:14:28.600 --> 0:14:31.000
<v Speaker 2>I didn't expect a win. I wanted I kind of

0:14:31.000 --> 0:14:34.920
<v Speaker 2>try to manifest to win, believing it just so much

0:14:34.920 --> 0:14:39.440
<v Speaker 2>more belief in myself and uh, just just like the

0:14:39.480 --> 0:14:41.360
<v Speaker 2>idea that I can do a lot more than I

0:14:41.400 --> 0:14:42.000
<v Speaker 2>ever thought I.

0:14:41.920 --> 0:14:47.000
<v Speaker 3>Could, right, which was incredible, Right, that is incredible. All right,

0:14:47.080 --> 0:14:55.760
<v Speaker 3>Let's say you were unlucky enough to cater for Emily Gilmore. Okay,

0:14:57.360 --> 0:15:00.440
<v Speaker 3>what would you make to wow her? And and uh,

0:15:01.120 --> 0:15:02.920
<v Speaker 3>what do you think would be the most difficult part

0:15:03.040 --> 0:15:04.520
<v Speaker 3>about being employed by her?

0:15:05.240 --> 0:15:09.200
<v Speaker 2>Oh Man, I think to wow, I'd want to do

0:15:09.360 --> 0:15:13.960
<v Speaker 2>something that was a little more I know it sounds silly,

0:15:13.960 --> 0:15:16.720
<v Speaker 2>but like rustic and family style and like something that

0:15:16.760 --> 0:15:20.240
<v Speaker 2>would like fill a table scape. I think that's something

0:15:20.280 --> 0:15:23.000
<v Speaker 2>that might just get that wow if you could just

0:15:23.400 --> 0:15:26.320
<v Speaker 2>escape something, you know, something you'd almost see in like Hollywood,

0:15:26.320 --> 0:15:30.680
<v Speaker 2>that would just be the whole table picture perfect steaming

0:15:31.040 --> 0:15:35.440
<v Speaker 2>smells light like almost like a fall vine, like I

0:15:35.440 --> 0:15:38.960
<v Speaker 2>would I would definitely go in that direction to just

0:15:39.440 --> 0:15:44.400
<v Speaker 2>have that kind of grandness of it food what I know,

0:15:44.600 --> 0:15:46.920
<v Speaker 2>and like specifically, I think it would just have to

0:15:47.000 --> 0:15:50.960
<v Speaker 2>hit a lot of very fresh, very clean, very just

0:15:51.040 --> 0:15:56.320
<v Speaker 2>like beautiful like flavors things that just go together like

0:15:56.320 --> 0:15:59.600
<v Speaker 2>I'm thinking like raising like some big nice like a

0:15:59.680 --> 0:16:02.600
<v Speaker 2>brisk but like a braised brisket with those like deep

0:16:02.720 --> 0:16:03.840
<v Speaker 2>root vegetables.

0:16:03.920 --> 0:16:04.320
<v Speaker 3>Mm hmm.

0:16:04.720 --> 0:16:06.320
<v Speaker 2>You know, even now that we're like kind of end

0:16:06.320 --> 0:16:10.600
<v Speaker 2>of summer, I'm like grilled peaches with like stratchia, tulla

0:16:10.880 --> 0:16:14.880
<v Speaker 2>and arugula and just like things that are just they

0:16:14.880 --> 0:16:16.880
<v Speaker 2>make you want to like they kind of make you drool,

0:16:17.320 --> 0:16:18.720
<v Speaker 2>but visually you see it too.

0:16:19.800 --> 0:16:21.920
<v Speaker 3>Okay, all right, So how do you deal with her

0:16:22.000 --> 0:16:22.880
<v Speaker 3>when she gets upset?

0:16:22.920 --> 0:16:24.120
<v Speaker 1>What if she gets in your face?

0:16:24.400 --> 0:16:29.480
<v Speaker 3>What if somebody screw forgets something, screw something up and

0:16:29.520 --> 0:16:31.520
<v Speaker 3>she blames it on you and she gets in your face?

0:16:31.560 --> 0:16:32.600
<v Speaker 1>How do you deal with that?

0:16:34.040 --> 0:16:37.080
<v Speaker 3>You face to face with Emily Gilmore, what are you doing?

0:16:38.440 --> 0:16:40.800
<v Speaker 2>I mean, I like the amount of people who have

0:16:41.200 --> 0:16:44.280
<v Speaker 2>yelled in my face and blamed me for things. I

0:16:44.640 --> 0:16:46.880
<v Speaker 2>feel like I've grown so much in my career, my

0:16:46.920 --> 0:16:49.920
<v Speaker 2>life and through the show that just taking a step

0:16:49.960 --> 0:16:53.120
<v Speaker 2>back and taking a breath and listening and then just

0:16:53.160 --> 0:16:57.200
<v Speaker 2>being like, Okay, I hear you, you're heard, but let's

0:16:57.400 --> 0:17:00.440
<v Speaker 2>move forward instead of backwards. And what can we do

0:17:00.520 --> 0:17:03.520
<v Speaker 2>to rectify and what can we do to make this

0:17:04.000 --> 0:17:06.960
<v Speaker 2>so you don't feel like she wouldn't feel embarrassed or

0:17:07.000 --> 0:17:10.800
<v Speaker 2>that it's still her vision, but she can pivot in

0:17:10.840 --> 0:17:12.879
<v Speaker 2>a way that it still works out the way she

0:17:13.000 --> 0:17:17.880
<v Speaker 2>wants it. Like I definitely have let rage go, and

0:17:17.960 --> 0:17:20.520
<v Speaker 2>it's more of how do we move together at a

0:17:20.560 --> 0:17:21.160
<v Speaker 2>forward motion?

0:17:21.640 --> 0:17:26.440
<v Speaker 3>Right? That's that's you know, Wow, that's zen. You've achieved

0:17:26.440 --> 0:17:28.560
<v Speaker 3>a zen. You're the Zen chef?

0:17:28.720 --> 0:17:30.880
<v Speaker 1>Right, Okay, well, I think yeah, chef.

0:17:30.960 --> 0:17:34.320
<v Speaker 2>Really, Like during the finale, I had Chef Jake as

0:17:34.359 --> 0:17:36.160
<v Speaker 2>one of the contestants, was one of my sous chefs,

0:17:36.520 --> 0:17:38.560
<v Speaker 2>and he had sliced the fua and he had overcooked

0:17:38.640 --> 0:17:42.200
<v Speaker 2>all the flowgra before the dessert, like where we still

0:17:42.240 --> 0:17:45.840
<v Speaker 2>had enough time to figure something out, and just watching

0:17:45.920 --> 0:17:48.480
<v Speaker 2>how much he was beating himself up, like I hadn't

0:17:48.520 --> 0:17:51.360
<v Speaker 2>even said anything. I definitely my heart rate went up

0:17:51.560 --> 0:17:53.840
<v Speaker 2>and I got a little sweaty, and I definitely was like,

0:17:53.840 --> 0:17:55.199
<v Speaker 2>what am I gonna do? What am I gonna do?

0:17:55.280 --> 0:18:01.000
<v Speaker 2>But like, watching how just distraught he was made me,

0:18:01.640 --> 0:18:03.840
<v Speaker 2>And it's like, and I've noticed that That's where I've

0:18:03.880 --> 0:18:06.720
<v Speaker 2>gone in my life, is like you watch somebody beat

0:18:06.800 --> 0:18:10.800
<v Speaker 2>themselves up so hard and it's it's just food. And

0:18:10.880 --> 0:18:12.600
<v Speaker 2>I mean, yes, it was a quarter of a million

0:18:12.640 --> 0:18:15.679
<v Speaker 2>dollars on the line, but is it worth it? Like,

0:18:15.960 --> 0:18:19.320
<v Speaker 2>I'm not going to blame somebody. And we pivoted, like

0:18:19.359 --> 0:18:21.760
<v Speaker 2>we found enough wall, we were able to fix the dish,

0:18:21.800 --> 0:18:24.240
<v Speaker 2>and ultimately I think it was a whow. It wasn't

0:18:24.359 --> 0:18:27.760
<v Speaker 2>enough wall for Jose, but at least it was a

0:18:27.880 --> 0:18:29.600
<v Speaker 2>it was a way, And I mean like I talked

0:18:29.600 --> 0:18:30.879
<v Speaker 2>to him through the whole time, and at the end,

0:18:30.960 --> 0:18:32.960
<v Speaker 2>I was like, do you feel better? It was still

0:18:32.960 --> 0:18:35.240
<v Speaker 2>the competition still going. We weren't done, and you just

0:18:35.280 --> 0:18:36.760
<v Speaker 2>kind of looked at me and he was like yeah.

0:18:36.800 --> 0:18:39.240
<v Speaker 2>I was like, okay, let's keep going, like we're good,

0:18:39.400 --> 0:18:40.360
<v Speaker 2>Like that's it.

0:18:40.800 --> 0:18:44.920
<v Speaker 3>Well, let's say you had to design a tasting menu, okay,

0:18:46.000 --> 0:18:51.720
<v Speaker 3>inspired by Gilmore Girls characters. What dish would represent?

0:18:51.880 --> 0:18:55.159
<v Speaker 1>Laurel I Laurel I m hmm.

0:18:56.440 --> 0:18:58.639
<v Speaker 2>I don't know why. I'm like thinking like spaghetti, but

0:18:58.680 --> 0:19:01.639
<v Speaker 2>that's not much of a tastingment you So I'm like,

0:19:01.880 --> 0:19:02.320
<v Speaker 2>I don't.

0:19:02.119 --> 0:19:03.760
<v Speaker 3>Know what different pasta? Sure?

0:19:04.119 --> 0:19:06.040
<v Speaker 2>Yeah, I mean like not even like but not like spaghetti,

0:19:06.040 --> 0:19:10.919
<v Speaker 2>man narrow like spaghetti, and like lemon and like fresh

0:19:11.000 --> 0:19:13.719
<v Speaker 2>herbs and just like brightness.

0:19:14.760 --> 0:19:15.480
<v Speaker 3>What about Luke?

0:19:15.880 --> 0:19:19.600
<v Speaker 2>Oh does it tasting men? You have to make sense? No, Okay,

0:19:19.600 --> 0:19:21.840
<v Speaker 2>I would say Luke, it would be some kind of

0:19:21.880 --> 0:19:25.600
<v Speaker 2>crazy insane just giant like Burger something it gets like

0:19:25.640 --> 0:19:30.040
<v Speaker 2>your hands on you know what I mean, like just

0:19:30.040 --> 0:19:31.160
<v Speaker 2>just like big.

0:19:32.119 --> 0:19:32.399
<v Speaker 3>All right.

0:19:32.440 --> 0:19:34.000
<v Speaker 1>The one I really want to know about is Kirk.

0:19:34.080 --> 0:19:35.680
<v Speaker 3>What would you do? What would you make for Kirk?

0:19:36.320 --> 0:19:39.760
<v Speaker 2>Oh? What would I make for Kirk? I think something

0:19:39.800 --> 0:19:42.520
<v Speaker 2>that would take like a while, like that would take

0:19:42.600 --> 0:19:44.800
<v Speaker 2>that would be like you need it for a while,

0:19:44.920 --> 0:19:47.560
<v Speaker 2>so may or like maybe it takes a long time

0:19:47.600 --> 0:19:49.280
<v Speaker 2>to make it just to be in each other's company.

0:19:49.320 --> 0:19:52.320
<v Speaker 2>I think I would probably do something like almost like

0:19:52.359 --> 0:19:56.720
<v Speaker 2>a Wellington. Right, So then it's like really there and

0:19:56.760 --> 0:20:00.440
<v Speaker 2>then you have to like explain and discuss and like go.

0:20:00.520 --> 0:20:06.000
<v Speaker 3>Through right, Okay, all right, So here's a big question.

0:20:06.280 --> 0:20:11.040
<v Speaker 3>Right you're walking into luke S diner. Okay, what does

0:20:11.119 --> 0:20:15.040
<v Speaker 3>Emily brew Baker order and where does Emily Brew Baker sit?

0:20:16.119 --> 0:20:21.359
<v Speaker 2>I sit at the counter? Yes, Oh what would I order?

0:20:21.480 --> 0:20:25.959
<v Speaker 2>I mean like it would either be like the like

0:20:26.040 --> 0:20:30.080
<v Speaker 2>the regular old no matter what time of day, if

0:20:30.080 --> 0:20:33.480
<v Speaker 2>I can get it, like pancakes, eggs, hash browns, and

0:20:33.600 --> 0:20:35.680
<v Speaker 2>like sausage just because I want to sit at the counter.

0:20:35.960 --> 0:20:37.960
<v Speaker 2>I want to eat that breakfast kut kind of thing,

0:20:38.040 --> 0:20:40.600
<v Speaker 2>even if it was like eight o'clock at night, and

0:20:40.840 --> 0:20:45.239
<v Speaker 2>just enjoy that seat and watch. Otherwise it might be

0:20:45.280 --> 0:20:46.560
<v Speaker 2>like a giant slice of pie.

0:20:47.440 --> 0:20:52.040
<v Speaker 3>There you go, yeah with Lukes Diner, Bland Coffee. Yes exactly,

0:20:52.480 --> 0:20:57.280
<v Speaker 3>Emily brew Baker, You're a winner, You're a champion, you're

0:20:57.320 --> 0:21:01.919
<v Speaker 3>a title holder. Yes, you're a you're an expert chef.

0:21:02.320 --> 0:21:06.119
<v Speaker 3>Thank you for your time, you and good luck with

0:21:06.200 --> 0:21:09.879
<v Speaker 3>everything going forward. We've had a blast with you and

0:21:10.080 --> 0:21:13.520
<v Speaker 3>uh the best fans on the planet. Keep those cards

0:21:13.520 --> 0:21:17.600
<v Speaker 3>and letters, comment and remember, where you lead, we will follow, right,

0:21:17.600 --> 0:21:18.320
<v Speaker 3>Emily will.

0:21:18.200 --> 0:21:20.959
<v Speaker 1>Follow them exactly. We will follow, and you're gonna make

0:21:20.960 --> 0:21:23.200
<v Speaker 1>food for him, absolutely.

0:21:25.400 --> 0:21:31.400
<v Speaker 3>We're gonna fatten some people up man. Yeah, and uh,

0:21:31.560 --> 0:22:03.639
<v Speaker 3>where you lead, we will follow. Remember everybody stays safe, hey, everybody.

0:22:03.240 --> 0:22:03.879
<v Speaker 1>And don't forget.

0:22:03.920 --> 0:22:07.960
<v Speaker 3>Follow us on Instagram at I Am all In podcast

0:22:08.040 --> 0:22:22.240
<v Speaker 3>and email us at Gilmore at iHeartRadio dot com.