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Speaker 1: The Quest Loft Show is a production of iHeartRadio.

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Speaker 2: Good People, Good People. Welcome to the Quest Love Show.

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Speaker 1: I'm Questlove your host, so for nineteen seasons strong on

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Speaker 1: the Emmy nominated Top Chef and the Excellent Taste of

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Speaker 1: the Nation. Our guest today has basically changed the culture

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Speaker 1: and the conversation around food. She is a host, a producer,

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Speaker 1: an author, an activist. She is Time one hundreds most

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Speaker 1: Influential People, and she reframed the American food as an

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Speaker 1: immigrant story as the creator and host of a brand

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Speaker 1: new show, an excellent show called America's Culinary Cup. She

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Speaker 1: raises culinary competition to new heights. I'm very jealous of

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Speaker 1: that kitchen set by the way beyond the screen. She's

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Speaker 1: a New York Times best selling author, cultural bridge builder,

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Speaker 1: and a person who understands that food encompasses memory, migration,

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Speaker 1: and politics. Welcome to the Quest Love Show. Papa locksmy

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Speaker 1: my good friend. I'm acting like weird. We don't know

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Speaker 1: each other. It's weird.

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Speaker 3: Well, it's weird to hear you say all that stuff.

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Speaker 3: But thank you, and yes we are friends. A dear

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Speaker 3: old friends.

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Speaker 1: Sometimes your friends also have to ring your bell to

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Speaker 1: remind you that you know you're the shit, So thank you,

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Speaker 1: thank you. So I'm going to do a mixture of

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Speaker 1: rapid fire questions because I feel like we know of

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Speaker 1: you what we don't know you per se. So my

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Speaker 1: first question to you is, what is the first thing

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Speaker 1: that you did this morning?

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Speaker 3: The first thing I did this morning was try on

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Speaker 3: some leather pants because I needed them for later tonight

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Speaker 3: for a party, and I haven't had time to figure.

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Speaker 4: Out what I'm wearing.

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Speaker 2: Okay.

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Speaker 3: Yeah, And I got up earlier than I wanted to,

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Speaker 3: but not early enough to go to the gym before pilates.

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Speaker 3: So I just decided I would have a little fitting

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Speaker 3: with myself.

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Speaker 2: What time do you normally wake up in the morning?

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Speaker 3: About seven thirty, okay, And so this morning I woke

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Speaker 3: up at I want to say, six thirty.

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Speaker 1: Well, I was going to ask what time do you

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Speaker 1: go to sleep?

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Speaker 3: Sometimes I'd like to go to sleep earlier, but often

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Speaker 3: I am only going to sleep about twelve thirty or

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Speaker 3: one am, and you still get up at seven seven thirty.

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Speaker 2: Okay.

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Speaker 1: So I'm probably not going to ask a lot of

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Speaker 1: beauty routine questions, but I'm certain that people will kill

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Speaker 1: me if I don't because I mean, you know, you're

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Speaker 1: this stunning figure in the world and people I would

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Speaker 1: naturally assume that you get ten to twelve hours of

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Speaker 1: sleep or whatever, but you just I would like, basically

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Speaker 1: just wake up like this every day.

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Speaker 3: Well, I had hair and makeup today, But you know

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Speaker 3: you've see me when I haven't. You've seen me in

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Speaker 3: every state possible.

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Speaker 1: I'll still look like, thank you.

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Speaker 3: I do like more sleep, and I would like to.

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Speaker 3: I can sleep late, but I can't go to sleep early.

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Speaker 3: I am a night owl by nature. I always have

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Speaker 3: been since I was a little kid. And I keep

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Speaker 3: trying to go to sleep earlier. So I do get

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Speaker 3: more sleep because I do like to have a good

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Speaker 3: eight hour sleep. I just don't get it done.

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Speaker 2: Gotcha? Same?

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Speaker 1: Also same, What is your most treasured childhood memory? Like

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Speaker 1: before ten, what's a fuzzy memory from your childhood?

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Speaker 3: My most treasured memories from childhood are of skating in

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Speaker 3: New York City, and I'm talking about quads, you know,

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Speaker 3: not blades. And when I was little, I was a

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Speaker 3: latchkey kid and my mom worked as a nurse at

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Speaker 3: Sloan Kettering, and I would skate up and down East

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Speaker 3: End Avenue, and I know all the avenues. For instance,

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Speaker 3: Lexington Avenue is really steep, so do not skate down

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Speaker 3: Lexington Avenue.

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Speaker 2: You found out there are way?

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Speaker 3: Yes, I did. In fact, I still have really really

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Speaker 3: bad drunk girl legs because of my brothers as a child. Okay,

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Speaker 3: but I loved it. I think kids who grow up

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Speaker 3: in the city are really sophisticated and self reliant. And

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Speaker 3: I know a lot of people are afraid to raise

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Speaker 3: the family in the city, but I was raised by

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Speaker 3: a single mom here. I'm raising my daughter here, and

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Speaker 3: I loved having that sense of freedom and mobility at

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Speaker 3: a very young age.

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Speaker 2: What part of New York did you grow up in.

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Speaker 3: I grew up in Queens, in Elmhurst, and then I

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Speaker 3: also grew up on the Upper East Side because at

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Speaker 3: that time Sloan Kettering had subsidized housing for their staff.

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Speaker 3: So if you made it, you know, she was just

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Speaker 3: a nurse. We lived in Queens, she made it the

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Speaker 3: head nurse we moved into the city.

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Speaker 1: I'm going to ask a question only because you mentioned

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Speaker 1: Queens and shout out to my friend Money grip Manier.

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Speaker 1: I'm asking this for you. Of the five boroughs, would

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Speaker 1: you say that Queen's is the better food epicenter. Will

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Speaker 1: you get trouble in expressing a preference for a borough

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Speaker 1: of culinary choice.

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Speaker 3: No, But I also will say that this opinion is

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Speaker 3: based on the fact that I know Queens much better

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Speaker 3: than I know the Bronx. And by the way, I

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Speaker 3: have to be honest and come clean and say, you know,

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Speaker 3: my knowledge of Queens is also from way back when,

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Speaker 3: so I don't know what it is now. But you know,

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Speaker 3: I have a very dear friend who teaches a class

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Speaker 3: at NYU, is a great writer named Sukaitu Meta, and

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Speaker 3: he took me on a food tour recently of Queens

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Speaker 3: and I tried literally ten different ethnicities in one afternoon,

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Speaker 3: and so he would know. And I think Queens is

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Speaker 3: still the most ethnically diverse. But I think, you know,

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Speaker 3: anywhere you grow up in this city, I don't know

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Speaker 3: what Stephn Island is like, but you know, anywhere you

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Speaker 3: grow up, you're going to be bumping up next to

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Speaker 3: a lot of cultures. And I think that's the beauty

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Speaker 3: of living in New York.

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Speaker 2: Yeah.

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Speaker 1: You know, when I first got interested in the culinary world,

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Speaker 1: of course, I went straight to you know, everyone is

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Speaker 1: blinded by Miss Lindis and James Beard Debt. And then

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Speaker 1: Bourdain kind of pulled me to the side and it's like, Okay,

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Speaker 1: don't get caught up, like, you know, search for He

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Speaker 1: put it in a way where I understood it, where

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Speaker 1: he's like, when I go record shopping, I'm looking for

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Speaker 1: the most obscure record that nobody like. Don't buy the

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Speaker 1: album that everyone has, like you know, Whitney Houston's over there,

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Speaker 1: but also know that over here is you know, Galt

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Speaker 1: McDermott or some obscureity. So he told me to look

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Speaker 1: out for that. So I've taken a few tours of

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Speaker 1: Queens and I'm still discovering it. I don't know it

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Speaker 1: like I normally like I should. I will say though,

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Speaker 1: for the Bronx. Though the Bronx says the best food

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Speaker 1: for after eleven pm, Oh yeah, they do. The best

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Speaker 1: fish sandwich is the best seafood. You know the size

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Speaker 1: of my arms.

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Speaker 3: Jamaican food Swinny Foods.

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Speaker 1: There's a twenty four hour Jamaican spot in Queen's right

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Speaker 1: now that just I went there and it's it's a problem.

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Speaker 1: I'm glad it's in Queen so you know, because but.

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Speaker 3: I mean even in Manhattan. If you're driving around Manhattan,

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Speaker 3: you ever see a black food truck called jam Rock Jerk,

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Speaker 3: please stop. Really, those guys are my friends. I want

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Speaker 3: to give them a little love. They're great. They're a

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Speaker 3: nice young Jamaican couple who were the first ones to

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Speaker 3: get a license by the city to actually have an

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Speaker 3: open grill and a drum like like jerk is done.

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Speaker 3: And so they drive that around and now their business.

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Speaker 3: I've seen their business bloom only because of how many

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Speaker 3: of their trucks I see around. So they're clearly doing well.

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Speaker 1: Mister softy of I think, I think so.

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Speaker 3: I haven't talked around a bit. Yeah, jam Rock Jerk.

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Speaker 2: All right, I'm investigating that. Do you collect anything? What

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Speaker 2: do you collect?

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Speaker 3: Jewelry?

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Speaker 2: Okay?

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Speaker 3: Art? I mean you know, I think jewelry as.

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Speaker 2: In like well, I mean real jewelry or like crystals.

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Speaker 3: Or no, not crystals. My daughter collects crystals, but no,

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Speaker 3: I don't really. I mean, I collect jewelry happily, but

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Speaker 3: it's not something I go out and seek. But I

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Speaker 3: used to have a jewelry company years ago, like a

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Speaker 3: fine jewelry company, and so I'm very interested in different

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Speaker 3: movements and periods of jewelry. It's not something people know

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Speaker 3: about me these days too much. But I can spot

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Speaker 3: from what period a Cardia piece is based somehow it

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Speaker 3: looks like is it a Shindai period? Is it another period?

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Speaker 3: You know? So so I love that, But that's also

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Speaker 3: a very rarefied thing.

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Speaker 1: You know.

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Speaker 3: That's not something I'm doing every day. I don't. I

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Speaker 3: like to think I collect people. That's what I'm most

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Speaker 3: interested in now. Every time, you know, I do a

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Speaker 3: big project or something that I have a little chunk

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Speaker 3: of change, I will buy myself a piece of art,

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Speaker 3: right And you know, now, I don't have any wall space,

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Speaker 3: and I'm not a no and I'm not an investor,

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Speaker 3: so I'm not tying art to make a profit and

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Speaker 3: then put it in storage. You know, That's not me.

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Speaker 3: But I do like to collect people. My most coveted

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Speaker 3: activity is to bring a room of six, ten, fifty

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Speaker 3: sixty people together who I think are interesting and may

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Speaker 3: not know each other from totally different walks of life,

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Speaker 3: and put them in a room and see what happens,

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Speaker 3: just to facilitate that. Mostly because I'm a really curious

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Speaker 3: person and I think I've always been a lifelong learner,

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Speaker 3: so I'm always trying to learn, and the best way

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Speaker 3: to learn is to find the most interesting, knowledgeable people

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Speaker 3: you know, and try to squeeze all the info out

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Speaker 3: of them.

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Speaker 1: Yeah, I gotta say, I'm one of the lucky recipients

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Speaker 1: of your Wili celebration invitations. And I love the idea

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Speaker 1: of having a live band in the living room. And

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Speaker 1: you know, well, now I considered, I mean, this is

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Speaker 1: like maybe the third or fourth one I went to,

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Speaker 1: so now I know these you know the deal?

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Speaker 2: Yeah, yeah, yeah, so loved doing those parties.

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Speaker 1: So in your formative years, who was the best cook

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Speaker 1: in your family?

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Speaker 3: My grandma? Okay, my grandma, And my grandma was not

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Speaker 3: a cuddly person. You know, when you think of a

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Speaker 3: sweet grandma baking company and stuff, right now, that's not

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Speaker 3: an Indian grandma. That wasn't my Indian grandma. Let me

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Speaker 3: say that she was a very practical woman. She came

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Speaker 3: from a family of seventeen children. She was one of

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Speaker 3: the oldest, so she had to take care of a

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Speaker 3: lot of her younger siblings. Oh and there were eight

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Speaker 3: or ten people living in my grandparents' house at any

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Speaker 3: time in a two room flat in South India and Chennai,

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Speaker 3: and she only had two burners, two stow burners, and

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Speaker 3: she didn't really get a fridge until her thirties, so

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Speaker 3: she didn't know what to do with it, and she

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Speaker 3: just really used it for ice water because it's hot

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Speaker 3: in South India, right, So she was cooking all the time,

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Speaker 3: all the time, and so I learned really at her side.

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Speaker 3: I also learned a lot about life that way, because,

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Speaker 3: like I said, she was super procded.

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Speaker 1: Wow, I'm still trying to figure out the food preservation

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Speaker 1: part of nofrigerator in the house.

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Speaker 3: Well, everything gets eaten, there is no preservation needed. And

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Speaker 3: also it's a vegetarian household, so you're not worried about

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Speaker 3: meat spoiling. Okay, but it's so hot there and we

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Speaker 3: certainly didn't have air conditioning. We only got air conditioning

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Speaker 3: in one room when I brought my ex husband there

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Speaker 3: as all, I was like, I don't think he's gonna

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Speaker 3: be able to go, So I put air conditioning in

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Speaker 3: one of the you know, in the back room that

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Speaker 3: wasn't my grandparents room. But so, you know, things do

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Speaker 3: spoil still because of the heat. But like I said,

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Speaker 3: nothing lasted that long enough, gota.

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Speaker 2: How do you rate your culinary skills? One to ten?

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Speaker 3: I know too much. I know too much about what

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Speaker 3: I don't know, so I would say a seven.

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Speaker 1: Okay, So from one to ten? How would your daughter

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Speaker 1: rate your culinary skills?

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Speaker 3: In eight and a half.

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Speaker 1: She's hot, she loves you, she's tough, but she gives

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Speaker 1: you a higher rating than you would give you.

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Speaker 2: High rating.

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Speaker 3: Yeah, because she doesn't know enough to give me a

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Speaker 3: lower rating.

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Speaker 2: I got that all right.

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Speaker 3: She would give me a zero in singing capability though.

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Speaker 1: Oh, I'm gonna ask about the glitter. You know, I'm

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Speaker 1: gonna ask about glitter. What snack is your kryptonite? You

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Speaker 1: know you're gonna pay for it in the gym if

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Speaker 1: you take it, but you do it anyway. What snack

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Speaker 1: is your kryptonite?

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Speaker 3: A lot of snacks, spiced cashoes, masala cashoes, or chips.

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Speaker 3: Potato chips. That's a tough one, especially the halapeno potato

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Speaker 3: chips from Cape Cod. I can take down a whole bag,

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Speaker 3: a big bag, without blinking.

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Speaker 1: I didn't realize how strong the potato chip addiction was

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Speaker 1: in the roots thread. Around January, we start you know,

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Speaker 1: everyone starts the conversation.

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Speaker 2: Of like, okay, what you're going to clean up or whatever, and.

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Speaker 1: The challenge, Like for people, the challenge was no more

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Speaker 1: potato chips. And I didn't realize how much I eat

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Speaker 1: them until I went to the tonight show. Like it's

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Speaker 1: almost like breathing because they're everywhere.

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Speaker 3: Oh, I know, it's a nightmare. It's like you can't

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Speaker 3: get away from it. I mean, I'm looking forward to

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Speaker 3: my daughter going to college because then I can get

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Speaker 3: rid of a lot of so she brings the snacks

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Speaker 3: in and well, I mean, I want my daughter to

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Speaker 3: be able to eat all kinds of foods. I don't

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Speaker 3: want her body not to know what it's like to

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Speaker 3: process a variety of things all the way on one

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Speaker 3: end of the spectrum.

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Speaker 1: So I want to know, what's the worst thing in

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Speaker 1: your fridge right now? Lunchibles?

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Speaker 3: No? Hell no, hey, don't y No. I mean the

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Speaker 3: worst thing in my fridge right now is probably protein

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Speaker 3: shakes because that's not real food. But it's a necessary

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Speaker 3: evil for me because I just don't get enough protein,

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Speaker 3: got it. But I mean I want her to enjoy

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Speaker 3: and be able to process her body, able to process

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Speaker 3: everything from taco bell, which she eats too often all

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Speaker 3: the way to nothing but fruits and vegetables.

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Speaker 1: But well, she's also teenagers eventually, yeah, she's sophistication.

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Speaker 2: Comes in and that stuff and she'll but.

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Speaker 3: You know, we make it a point to eat fifty

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Speaker 3: percent fruits and vegetables on every plate if I'm cooking

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Speaker 3: or she's eating at home. Okay, you know, so I

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Speaker 3: just want to make sure she gets enough nutrition and

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Speaker 3: healthy food and all that. Then I just want her

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Speaker 3: to be a regular teenager. But when she leaves, all

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Speaker 3: that stuff is gonna go. But the other addiction I have,

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Speaker 3: which is really bad is dark chocolate.

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Speaker 1: Really yeah, I want to get into it so bad,

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Speaker 1: but to me, it's still like I'd rather have the

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Speaker 1: unhealthy chocolate. But what is it about dark chocolate that

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Speaker 1: the fact that we can have much more of it

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Speaker 1: and not pay for it?

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Speaker 3: I will? I mean, there have been weeks where four

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Speaker 3: or five nights out of seven I have finished a

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Speaker 3: whole Hue chocolate bar, the salty one or the crunchy

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Speaker 3: mint one. Okay, and I have a little dorm fridge

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Speaker 3: in my bedroom.

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Speaker 2: Did you not supposed to have with this?

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Speaker 3: Next? Exactly tucked into, you know, a little closet, and

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Speaker 3: I went to the Tin Building and Sean George gave

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Speaker 3: me a tour and there he's got this obnoxiously beautiful

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Speaker 3: candy store in there, and he just loaded me up

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Speaker 3: with all this chocolate because he knows. And so now

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Speaker 3: I am armed to the teeth with my own vice.

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Speaker 1: I have a question about food rules. Okay, so twice

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Speaker 1: in my life I've been ridiculed, not even ridiculed, only twice.

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Speaker 2: No messages with me.

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Speaker 1: No, But I didn't know Chicago's relationship with ketchup.

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Speaker 3: I what is the ketchup?

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Speaker 2: Okay? So I have a theory about it.

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Speaker 1: No one's verified it, but like, you get no respect

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Speaker 1: in Chicago if you put ketchup on your hot dog.

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Speaker 3: Oh yes, I know about this. Jimmy asked me about this, and.

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Speaker 1: They kick you out and they kick you out of it.

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Speaker 1: I got kicked out of the establishment because I wanted

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Speaker 1: to see what would happen. And I pulled out my

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Speaker 1: pack and they were like you got to go, Like seriously,

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Speaker 1: I don't know why I believe that. My theory is

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Speaker 1: that because the Hines families in Pittsburgh, Oh, that it's

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Speaker 1: some kind and there's some rival, yes between well, you know,

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Speaker 1: I also know that the various businesses that Capone had

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Speaker 1: somewhere food establishments that well as well. I know that

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Speaker 1: there was a point in the forties I believe like

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Speaker 1: some Hines products couldn't even get into certain establishments. Oh

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Speaker 1: but in general, now it's just like yick the other

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Speaker 1: one of one?

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Speaker 3: Or do they put on their hot dog anything anything?

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Speaker 1: But no ketchup is allowed on a hot dog, like

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Speaker 1: just mustard relish onions. But it's absolute sin to put

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Speaker 1: ketchup on a hot dog.

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Speaker 3: I also think it's because there are a lot of

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Speaker 3: Polish immigrants that settled in Chicago, and so sausage is

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Speaker 3: really big in Chicago, so they might think of hot

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Speaker 3: dogs as sort of a you know, descendant of the sausage.

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Speaker 3: And no one wants to put ketchup on an actual kilbosa.

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Speaker 2: Got it? Okay? I will though anyway.

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Speaker 1: The other thing, of course, is with black twitter. Some

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Speaker 1: people have revealed that they'll take their grits also with

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Speaker 1: butter and sugar. Now here's oh the way you're you

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Speaker 1: just scouted at me.

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Speaker 3: It's not the butter is the sugar, Okay?

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Speaker 1: So listen, have you ever had cream of wheat?

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Speaker 3: Yeah?

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Speaker 1: I mean, come on, I mean yeah, I mean.

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Speaker 3: Look, it's like, look, I'm not a big oatmeal fan,

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Speaker 3: but people put maple syrup on that, so I guess

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Speaker 3: the sugar is a version of a sweetener, like a syrup, Right,

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Speaker 3: So I can get with that, But no Southern person.

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Speaker 1: Look, ninety five percent of the time I will eat

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Speaker 1: grits savory as they should be, but sometimes I'll have

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Speaker 1: like I'm not a I'm not a still cut oatmeal fan,

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Speaker 1: but if there's a grit option, I will somehow program

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Speaker 1: my brain to okay this, I'll make this like cream

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Speaker 1: of wheat. But my whole thing was, is there a

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Speaker 1: food rule that you've abided by that you also break? Like,

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Speaker 1: is there another tradition that's not supposed to happen.

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Speaker 3: I'm not that steadfast with rules like that.

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Speaker 2: Okay.

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Speaker 3: I don't generally have sweet breakfasts unless I'm having like

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Speaker 3: a big bowl of yogurt, which is some maple syrup

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Speaker 3: and cinnamon.

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Speaker 2: Got it.

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Speaker 3: My breakfast tend to be very minimal or.

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Speaker 1: Savory, gotcha.

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Speaker 3: Like even cottage cheese to me, is a savory thing.

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Speaker 2: I always thought it savor.

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Speaker 3: Some people put weird stuff in it, like pineapple, and

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Speaker 3: I mean I put pomegranate teeses on it. I still

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Speaker 3: think it's savory.

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Speaker 1: I gotta try that. Yeah, I never try that. What

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Speaker 1: is the most idiot proof that a person could make

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Speaker 1: and never lose? Even the worst chef in the world

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Speaker 1: can make this end? Absolutely?

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Speaker 3: I mean I think everybody should be able to scramble

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Speaker 3: some eggs and make some toast.

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Speaker 2: Got it? Okay? So that's basic one on one level.

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Speaker 3: Yeah, Like I had a rule when Krishna was young

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Speaker 3: that I wasn't going to be a short order cook.

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Speaker 3: So whatever I made for dinner, that's what was for dinner.

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Speaker 3: She didn't want to eat that, she could either have

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Speaker 3: leftovers if there were any, or she could have a

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Speaker 3: scrambled egg wrapped in a tortilla with some raw veggies

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Speaker 3: like celery, bell, pepper's carrots, whatever, because that way, at

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Speaker 3: least she would get some protein, some veggies and some starch,

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Speaker 3: got it. And even she could make that as of

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Speaker 3: about you know, she can cook.

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Speaker 1: Okay, all right, So for those that are in the

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Speaker 1: if you've seen in one competition show, you've seen them

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Speaker 1: all back sell me on the not the difference between

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Speaker 1: Top Chef and America's Culinary Cup. But what is it

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Speaker 1: that we will see on this sho show that we

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Speaker 1: didn't see on Top Show.

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Speaker 3: Well, I want to say first, I am not comparing

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Speaker 3: this show. I know everyone naturally will because I used

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Speaker 3: to host that other show. I don't see my competition

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Speaker 3: as my old house. I see my competition as every

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Speaker 3: other food show, you know, every other competition show, from

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Speaker 3: Gordon Ramsey to whoever's on the Food Network, to Netflix

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Speaker 3: and stuff. So that's what I'm thinking. I'm thinking more globally.

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Speaker 3: But I'll tell you the big difference. There's a few.

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Speaker 3: One is the million dollars. Okay, that's a big difference.

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Speaker 3: That's double what has been on any food show ever.

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Speaker 3: I think there's one food show that's offering half a

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Speaker 3: million on Netflix. I don't remember the name of the show,

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Speaker 3: but this is more than any other prize in culinary

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Speaker 3: competition history. So that's it. One million dollars. The other

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Speaker 3: thing is we do not have a format. There's no

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Speaker 3: levels that you rise to, there's no mystery box of ingredients,

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Speaker 3: there's no first we're doing a little thing, then we're

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Speaker 3: doing a big there's none of that. Our show is

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Speaker 3: governed by ten culinary commandments that we think are essential

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Speaker 3: to master in order to be a world class chef.

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Speaker 3: And every week we test for one of those principles

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Speaker 3: of cooking and whatever is the best way to test

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Speaker 3: for that principle or culinary commandment, that's what we do.

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Speaker 3: So I mean, in one show, there could be one

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Speaker 3: long challenge. In another show, there could be two. In

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Speaker 3: a third episode, there could be a series of small ones.

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Speaker 3: So it's always different every time.

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Speaker 1: So when you speak of the commandments, is this a

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Speaker 1: bible that you guys have written or is this a

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Speaker 1: general culinary world. These are the general principles of what

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Speaker 1: we abide by for what food should be.

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Speaker 3: When I was developing the show, because I am not

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Speaker 3: a chef, I'm a food writer, I took a lot

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Speaker 3: of counsel and guidance and actively sought out people really admire,

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Speaker 3: you know, like Danielle, like Jean George, like Eric repair

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Speaker 3: a lot of people you know a lot of women too,

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Speaker 3: And I ask them what they think the most important

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Speaker 3: qualities are. And you know, there are a couple that

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Speaker 3: it's hard to test for in the confines of a

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Speaker 3: game like this, for instance, leadership. You know, leadership is

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Speaker 3: really hard because they're competing against each other. But there

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Speaker 3: are universal things that you need to master, like mastering

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Speaker 3: the art of meat, both butchering it and cooking it,

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Speaker 3: and understanding what the cuts are, how to portion them

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Speaker 3: so they're even sized and weight you know it's a lot.

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Speaker 3: And then there's you know, mastery of vegetable cookery. Then

438
00:22:47,560 --> 00:22:55,800
Speaker 3: there's innovation, science and technology. There's consistency. There's sustainability because

439
00:22:55,840 --> 00:22:58,840
Speaker 3: your food costs, never mind the planet and the environment,

440
00:22:59,280 --> 00:23:03,400
Speaker 3: your food cost are gravely affected by how sustainable your

441
00:23:03,440 --> 00:23:04,040
Speaker 3: business is.

442
00:23:04,880 --> 00:23:07,840
Speaker 1: So things like that, Like in film, I know what

443
00:23:07,880 --> 00:23:10,360
Speaker 1: I want to see editing wise, but I don't have

444
00:23:10,440 --> 00:23:12,720
Speaker 1: to learn how to d I'm going to be wise

445
00:23:12,760 --> 00:23:15,879
Speaker 1: if I knew how to edit or do my lights

446
00:23:15,960 --> 00:23:17,120
Speaker 1: or sound or do everything.

447
00:23:17,560 --> 00:23:19,240
Speaker 2: But I mean, is that required?

448
00:23:19,480 --> 00:23:24,480
Speaker 1: Like is Daniel whom required to know every aspect of

449
00:23:25,560 --> 00:23:29,399
Speaker 1: the levels of his kitchen from prepping and like is

450
00:23:29,400 --> 00:23:32,880
Speaker 1: that required to head a kitchen to know all levels

451
00:23:32,920 --> 00:23:34,160
Speaker 1: of production?

452
00:23:35,240 --> 00:23:37,800
Speaker 3: I don't think what I'm about to say is Germaine

453
00:23:37,880 --> 00:23:40,760
Speaker 3: only to being a chef or to a professional kitchen.

454
00:23:41,280 --> 00:23:43,920
Speaker 3: It is my belief that while you may not need

455
00:23:43,960 --> 00:23:49,200
Speaker 3: to know every granular detail of every aspect of the job,

456
00:23:50,000 --> 00:23:53,600
Speaker 3: you will be a better leader if you know what

457
00:23:53,640 --> 00:23:57,680
Speaker 3: you're talking about and you can at least communicate what

458
00:23:57,760 --> 00:24:01,520
Speaker 3: you want. And I think the best leaders of any

459
00:24:01,560 --> 00:24:06,960
Speaker 3: shit are the ones who thoroughly can articulate their vision.

460
00:24:07,960 --> 00:24:11,760
Speaker 3: People want to know how to deliver the best and

461
00:24:11,800 --> 00:24:15,200
Speaker 3: if you're clear with them. You know, for instance, when

462
00:24:15,240 --> 00:24:19,560
Speaker 3: I created Tastination or even America's Culinary Cup, I don't

463
00:24:19,600 --> 00:24:23,000
Speaker 3: know what lens to use on that camera. Right when

464
00:24:23,040 --> 00:24:24,639
Speaker 3: they're saying give me a sixty, you give me a

465
00:24:24,640 --> 00:24:27,879
Speaker 3: two hundred, I don't know what that means. But my

466
00:24:28,200 --> 00:24:31,960
Speaker 3: next goal before I create any other show is to

467
00:24:32,040 --> 00:24:36,520
Speaker 3: go and shadow my GP somewhere, you know, just put

468
00:24:36,520 --> 00:24:41,080
Speaker 3: on my sneakers baseball cap, disappear behind him and learn that,

469
00:24:41,160 --> 00:24:45,280
Speaker 3: because then I can effectuate the result I want.

470
00:24:45,480 --> 00:24:45,800
Speaker 2: Got it?

471
00:24:46,480 --> 00:24:48,439
Speaker 3: So that will take me a long time, you know

472
00:24:48,440 --> 00:24:51,240
Speaker 3: what I'm saying, I don't understand. Like what I did

473
00:24:51,320 --> 00:24:54,360
Speaker 3: with the America's Culinary Cup is that I hired the

474
00:24:54,400 --> 00:24:58,840
Speaker 3: best people I could, you know, But I only hired

475
00:24:58,880 --> 00:25:01,439
Speaker 3: like the head of the department got you, and then

476
00:25:02,119 --> 00:25:05,639
Speaker 3: I let them hire everyone working under them because they know.

477
00:25:06,560 --> 00:25:09,239
Speaker 3: But before when I hired them, I made sure they

478
00:25:09,400 --> 00:25:12,159
Speaker 3: knew what I was looking for, and that was the

479
00:25:12,200 --> 00:25:15,280
Speaker 3: most clear. In the culinary department, we have a great

480
00:25:15,320 --> 00:25:18,680
Speaker 3: culinary producer named Mary. You know, she worked under Joel

481
00:25:18,760 --> 00:25:22,440
Speaker 3: Robischon for a long time. She also went to UC Berkeley,

482
00:25:22,760 --> 00:25:25,800
Speaker 3: very learned and skilled and as persnickety as I am.

483
00:25:26,520 --> 00:25:28,879
Speaker 3: And she did that work. I did not do that work.

484
00:25:29,000 --> 00:25:31,640
Speaker 3: But then I checked her work, and I went through

485
00:25:31,680 --> 00:25:33,879
Speaker 3: that pantry like a fine toothed comb.

486
00:25:34,080 --> 00:25:35,359
Speaker 2: You're a micromanagement.

487
00:25:35,920 --> 00:25:38,840
Speaker 3: I like to think of myself as detail oriented. Okay,

488
00:25:39,320 --> 00:25:43,560
Speaker 3: I'm a classic Ago if there ever was one. Okay,

489
00:25:44,040 --> 00:25:47,320
Speaker 3: but you know the same with my set designer. My

490
00:25:47,400 --> 00:25:49,840
Speaker 3: set designer is a very very.

491
00:25:50,200 --> 00:25:51,679
Speaker 2: I'm very impressed with that set.

492
00:25:51,800 --> 00:25:52,280
Speaker 3: Thank you.

493
00:25:52,440 --> 00:25:55,000
Speaker 1: First of all, is that a real place? Yes?

494
00:25:55,760 --> 00:25:56,840
Speaker 2: Okay? So where?

495
00:25:57,040 --> 00:25:58,920
Speaker 3: No? No, it's not a real place. We built it

496
00:25:59,000 --> 00:25:59,960
Speaker 3: in a warehouse.

497
00:26:00,800 --> 00:26:02,520
Speaker 2: Yeah, but you know.

498
00:26:02,560 --> 00:26:04,399
Speaker 3: It's meant to look like a real place.

499
00:26:04,480 --> 00:26:07,400
Speaker 1: I'm on year six of building my farm, and yet

500
00:26:07,600 --> 00:26:11,640
Speaker 1: I was like, did you just build this within seconds?

501
00:26:11,680 --> 00:26:14,160
Speaker 3: And I mean not seconds, but here's the thing.

502
00:26:14,200 --> 00:26:16,119
Speaker 2: Again, and does it break down everything?

503
00:26:16,200 --> 00:26:18,640
Speaker 3: It break down, it breaks down. It's now in storage

504
00:26:18,680 --> 00:26:21,920
Speaker 3: and big pieces. But let me tell you, this set

505
00:26:21,960 --> 00:26:24,159
Speaker 3: is the thing that I paid the most attention to.

506
00:26:24,960 --> 00:26:28,879
Speaker 3: Here's why I was trying to refresh the genre. I

507
00:26:28,960 --> 00:26:32,080
Speaker 3: knew I was gonna get compared to all these other

508
00:26:32,119 --> 00:26:34,359
Speaker 3: shows out there, whether I had hosted them or not.

509
00:26:35,400 --> 00:26:38,879
Speaker 3: And I have a lot of fully formed opinions having

510
00:26:38,920 --> 00:26:42,080
Speaker 3: done this for so many years. I did not want

511
00:26:42,080 --> 00:26:45,639
Speaker 3: that set to look like a TV set. I didn't

512
00:26:45,640 --> 00:26:48,000
Speaker 3: want that set to look like a shiny floor game

513
00:26:48,040 --> 00:26:51,800
Speaker 3: show or even any other culinary show you've seen. And

514
00:26:51,920 --> 00:26:58,000
Speaker 3: most sets are either proscenium stage or rectilinear. Yes, kitchens are,

515
00:26:58,600 --> 00:27:02,040
Speaker 3: but there's a lot of research that shows that people

516
00:27:02,160 --> 00:27:07,919
Speaker 3: are more focused and more creative in non rectilinear spaces.

517
00:27:08,480 --> 00:27:11,000
Speaker 3: And that's why they're always encouraging writers to get out

518
00:27:11,040 --> 00:27:15,600
Speaker 3: in nature, because rounder, softer spaces create an environment where

519
00:27:15,600 --> 00:27:18,800
Speaker 3: your brain has to just think differently for whatever reason.

520
00:27:19,240 --> 00:27:22,880
Speaker 3: And so I wanted something that felt like an arena,

521
00:27:23,040 --> 00:27:27,280
Speaker 3: but most importantly felt like an actual high end kitchen.

522
00:27:27,840 --> 00:27:31,080
Speaker 3: So that is not my kitchen on that show is

523
00:27:31,119 --> 00:27:33,479
Speaker 3: no different than the kitchen that you would see if

524
00:27:33,560 --> 00:27:38,119
Speaker 3: you walked into French laundry right, or Jean George or

525
00:27:38,280 --> 00:27:41,959
Speaker 3: Daniel Hum's kitchen. It's bigger, It's a lot bigger, and

526
00:27:42,000 --> 00:27:45,600
Speaker 3: it's oval. There are no corners in the acc kitchen,

527
00:27:46,040 --> 00:27:48,720
Speaker 3: and so that was very purposeful. Another thing that I

528
00:27:48,760 --> 00:27:51,720
Speaker 3: did is I didn't want you know what it looks like.

529
00:27:51,760 --> 00:27:53,439
Speaker 3: You spent a lot of time at Rock Center. So

530
00:27:54,560 --> 00:27:59,280
Speaker 3: there's no neon lights, there's no you know, velvet walls

531
00:27:59,320 --> 00:28:03,560
Speaker 3: and jeweled to there's nothing that There's no chochki's on

532
00:28:03,680 --> 00:28:06,760
Speaker 3: the walls because I want these chefs to have a

533
00:28:06,800 --> 00:28:13,439
Speaker 3: pristine and high end focused laboratory. That's why it's specifically

534
00:28:14,000 --> 00:28:16,720
Speaker 3: very minimal. It almost looks Japanese in a way.

535
00:28:16,840 --> 00:28:19,800
Speaker 1: But white was also a risky choice because if you're

536
00:28:19,840 --> 00:28:23,520
Speaker 1: making food, then everything you said, I'm glad you said.

537
00:28:23,560 --> 00:28:26,040
Speaker 1: I'm glad I asked this question because even when I

538
00:28:26,080 --> 00:28:28,439
Speaker 1: was watching it, I was like, I can't pinpoint it.

539
00:28:29,080 --> 00:28:32,240
Speaker 1: But there's something really engaging and hypnotic about this set

540
00:28:32,359 --> 00:28:35,480
Speaker 1: that it has me watching and studying every detail of it. Well,

541
00:28:35,720 --> 00:28:38,280
Speaker 1: because it's the supermarket you guys built.

542
00:28:38,000 --> 00:28:42,120
Speaker 3: I didn't want there to be anything to distract our chefs.

543
00:28:42,800 --> 00:28:46,080
Speaker 3: I wanted a culinary cathedral.

544
00:28:46,640 --> 00:28:47,720
Speaker 1: I did you built it?

545
00:28:48,000 --> 00:28:52,280
Speaker 3: And I wanted the highest end restaurant grade equipment. I

546
00:28:52,280 --> 00:28:57,640
Speaker 3: mean that kitchen has more comby ovens, blast chillers, salamanders,

547
00:28:58,360 --> 00:29:00,880
Speaker 3: you know, anything you could want, and it has enough

548
00:29:00,920 --> 00:29:04,160
Speaker 3: for everybody. So you know, on other game shows or

549
00:29:04,200 --> 00:29:07,560
Speaker 3: other food shows, you see the chefs competing to get

550
00:29:07,920 --> 00:29:10,600
Speaker 3: some equipment and someone always winds up with a bum

551
00:29:11,040 --> 00:29:14,880
Speaker 3: oven or whatever, and I didn't want that. So every

552
00:29:14,960 --> 00:29:18,840
Speaker 3: chef has a six foot by three foot counter. Every

553
00:29:18,960 --> 00:29:22,080
Speaker 3: chef has six burners and an oven and place to

554
00:29:22,120 --> 00:29:24,880
Speaker 3: put all the equipment that they use the most, all

555
00:29:24,920 --> 00:29:25,200
Speaker 3: of it.

556
00:29:25,360 --> 00:29:28,360
Speaker 1: Okay, So I don't know how it is on other shows,

557
00:29:28,840 --> 00:29:31,000
Speaker 1: but I was wondering, did you have it spaced out

558
00:29:31,040 --> 00:29:36,360
Speaker 1: so much so that there is no possibility of a

559
00:29:36,360 --> 00:29:37,440
Speaker 1: sabotage situation?

560
00:29:37,840 --> 00:29:39,240
Speaker 2: I mean, I didn't know how deep in.

561
00:29:39,160 --> 00:29:43,640
Speaker 1: The competition level of but an amateur like me would

562
00:29:43,680 --> 00:29:48,160
Speaker 1: automatically think, like put vinegar inside there, anila astrak or whatever.

563
00:29:48,320 --> 00:29:50,960
Speaker 3: Yeah, there is, but I don't think any First of all,

564
00:29:51,000 --> 00:29:53,880
Speaker 3: we have about twenty five cameras running, so you would

565
00:29:53,880 --> 00:29:55,760
Speaker 3: be a fool to do that, let alone do it

566
00:29:55,800 --> 00:29:56,880
Speaker 3: on national television.

567
00:29:56,960 --> 00:30:01,120
Speaker 1: Tell that to Tanya Harding.

568
00:30:01,880 --> 00:30:04,320
Speaker 3: But you know what I wanted. I don't think the

569
00:30:04,440 --> 00:30:07,760
Speaker 3: chefs that we have on our show would want to

570
00:30:07,800 --> 00:30:11,440
Speaker 3: win because they sabotage anyone. They have too much honor

571
00:30:11,480 --> 00:30:14,200
Speaker 3: and pride in their own work. So I wanted to

572
00:30:14,240 --> 00:30:16,960
Speaker 3: see you say you're the best. All right, come to

573
00:30:17,080 --> 00:30:21,320
Speaker 3: this arena. Let me give you every toy, every ingredient,

574
00:30:21,480 --> 00:30:25,360
Speaker 3: every piece of weaponry you need to create at the

575
00:30:25,480 --> 00:30:26,320
Speaker 3: highest level.

576
00:30:26,480 --> 00:30:26,960
Speaker 2: Gotcha.

577
00:30:27,040 --> 00:30:29,000
Speaker 3: And you know, if you're going to ask Venus Williams

578
00:30:29,080 --> 00:30:31,640
Speaker 3: to come play at Wimbledon, are you going to give

579
00:30:31,640 --> 00:30:35,160
Speaker 3: her a crappy racket. You're going to manicure that court

580
00:30:35,200 --> 00:30:37,840
Speaker 3: and make sure it's great, because that's what a goat

581
00:30:37,960 --> 00:30:41,640
Speaker 3: like that deserves. And I wanted to treat our chefs

582
00:30:41,720 --> 00:30:42,840
Speaker 3: exactly the same.

583
00:30:43,360 --> 00:30:46,160
Speaker 1: Now, you know, we're professionals, and once you get to

584
00:30:46,200 --> 00:30:49,720
Speaker 1: a certain level and certain plateau, there's comfort, and then

585
00:30:49,880 --> 00:30:52,400
Speaker 1: you change your lifestyle and then next thing, you know,

586
00:30:52,520 --> 00:30:57,160
Speaker 1: safety is your thing. How hard was it leaving such

587
00:30:58,040 --> 00:31:02,520
Speaker 1: an institution like Top Chef, in which you were nineteen

588
00:31:02,560 --> 00:31:05,280
Speaker 1: seasons strong. I mean, yeah, the Susan Lucci of it all,

589
00:31:05,320 --> 00:31:10,000
Speaker 1: with the Emmy nominations, But to knock that Jinga down

590
00:31:10,360 --> 00:31:13,520
Speaker 1: and start all over again. Like if you can talk

591
00:31:13,520 --> 00:31:15,640
Speaker 1: about the straw that broke the camels back in terms

592
00:31:15,680 --> 00:31:18,360
Speaker 1: of you wanting to pivot and start all over again

593
00:31:18,560 --> 00:31:20,200
Speaker 1: and rebuild.

594
00:31:20,120 --> 00:31:23,760
Speaker 3: I can't talk about the straw that broke the cables back,

595
00:31:23,840 --> 00:31:24,240
Speaker 3: but I.

596
00:31:24,200 --> 00:31:28,000
Speaker 1: Will sort of feeling after the day after you finalized it,

597
00:31:28,560 --> 00:31:29,800
Speaker 1: what did you feel the day after?

598
00:31:29,920 --> 00:31:32,400
Speaker 3: It was very scary, you know, it was I'm not

599
00:31:32,440 --> 00:31:36,840
Speaker 3: gonna lie, it was. It was very vulnerable making to

600
00:31:37,040 --> 00:31:40,560
Speaker 3: leave a house that I helped build and a legacy

601
00:31:40,760 --> 00:31:46,280
Speaker 3: that I'm very proud of. And by the way, ninety

602
00:31:46,320 --> 00:31:49,880
Speaker 3: seven percent of the people on stage I really love

603
00:31:50,000 --> 00:31:53,080
Speaker 3: and consider family on Top Chef, and I'm still rooting

604
00:31:53,160 --> 00:31:57,080
Speaker 3: for them, you know. And I didn't knock that Jenga down.

605
00:31:57,800 --> 00:32:01,240
Speaker 3: Kristin Kish, who is someone I've known for ten years,

606
00:32:02,520 --> 00:32:05,200
Speaker 3: you know, took my place, and I thought that was

607
00:32:05,720 --> 00:32:10,880
Speaker 3: a great way to leave. I wanted to leave for

608
00:32:10,920 --> 00:32:14,040
Speaker 3: a while, and there were many reasons that had to

609
00:32:14,080 --> 00:32:16,920
Speaker 3: do with my leaving, so it was not a rash decision.

610
00:32:17,320 --> 00:32:20,920
Speaker 3: It was still a scary decision. And you know, one

611
00:32:21,000 --> 00:32:22,920
Speaker 3: day I'll be able to talk about all the reasons.

612
00:32:22,960 --> 00:32:26,960
Speaker 3: But I do think I was ready for a new

613
00:32:27,120 --> 00:32:30,720
Speaker 3: intellectual challenge. You know, everything I had wanted to do

614
00:32:30,920 --> 00:32:33,840
Speaker 3: or been able to do on that show. Given the

615
00:32:33,880 --> 00:32:37,360
Speaker 3: confines of how it was created and formed.

616
00:32:37,120 --> 00:32:40,720
Speaker 1: You never had the final word there, whereas here, I

617
00:32:40,760 --> 00:32:42,920
Speaker 1: mean here you have a stronger suggestion there.

618
00:32:42,960 --> 00:32:43,400
Speaker 2: Maybe.

619
00:32:43,520 --> 00:32:46,200
Speaker 3: But yeah, I mean I was an executive producer and yes,

620
00:32:46,320 --> 00:32:49,040
Speaker 3: but I mean I didn't create that show. You know,

621
00:32:49,080 --> 00:32:51,240
Speaker 3: I was involved in the development, but I didn't even

622
00:32:51,240 --> 00:32:54,880
Speaker 3: do it first for season. If we remember, this is Different,

623
00:32:55,480 --> 00:32:59,840
Speaker 3: you know, this is really a brainchild of all of

624
00:32:59,840 --> 00:33:04,040
Speaker 3: the experience that I've gained over my career, and so

625
00:33:04,160 --> 00:33:06,840
Speaker 3: it's just a different animal. You know, we're not looking

626
00:33:07,440 --> 00:33:12,040
Speaker 3: to throw obstacles in the chef's way. We're not looking

627
00:33:12,640 --> 00:33:17,320
Speaker 3: to have them use retail ingredients that you know, people

628
00:33:17,400 --> 00:33:21,000
Speaker 3: using their homes. We're not making them fight for any

629
00:33:21,040 --> 00:33:23,160
Speaker 3: you know what I mean. It's just like the ethos

630
00:33:23,240 --> 00:33:28,120
Speaker 3: of our show, I believe Is Different is completely opposing

631
00:33:28,320 --> 00:33:31,960
Speaker 3: most culinary shows. Most culinary shows are trying to trip

632
00:33:32,000 --> 00:33:36,080
Speaker 3: them up. I'm not. I'm trying to support these people

633
00:33:36,080 --> 00:33:41,360
Speaker 3: who I really believe are scientists and artists and journeymen.

634
00:33:41,560 --> 00:33:44,720
Speaker 3: Also because we forget but cooking is manual labor. At

635
00:33:44,760 --> 00:33:46,680
Speaker 3: the end of the day, it has to do with endurance,

636
00:33:47,200 --> 00:33:51,080
Speaker 3: and it's a physical job, not only from your senses

637
00:33:51,080 --> 00:33:54,400
Speaker 3: and your palate, but just like without ruining anything. You

638
00:33:54,440 --> 00:33:58,800
Speaker 3: will see that in the second episode it is difficult

639
00:33:58,880 --> 00:34:01,320
Speaker 3: physically for some of the people to do what we're

640
00:34:01,360 --> 00:34:04,280
Speaker 3: asking them because of their brute strength.

641
00:34:04,480 --> 00:34:06,360
Speaker 2: Gotcha. So okay.

642
00:34:06,400 --> 00:34:11,160
Speaker 1: In competition shows and some reality shows, being the bad guy,

643
00:34:11,320 --> 00:34:16,040
Speaker 1: the difficult person is required for success. How uncomfortable is

644
00:34:16,080 --> 00:34:21,600
Speaker 1: it air quote breaking hearts or delivering bad news sending

645
00:34:21,640 --> 00:34:24,320
Speaker 1: someone home? Like, how do you not get your heart involved?

646
00:34:24,360 --> 00:34:28,319
Speaker 1: Because even with this show, Like I'm already interested in

647
00:34:29,400 --> 00:34:32,400
Speaker 1: you know, the woman who gave up her wedding to

648
00:34:32,520 --> 00:34:36,319
Speaker 1: be here, which at first, when she first said that,

649
00:34:36,360 --> 00:34:39,719
Speaker 1: I was like, hmmm, that's slyly manipulative, because you know,

650
00:34:40,200 --> 00:34:41,759
Speaker 1: I'm going to be invested in the story, Like she

651
00:34:41,800 --> 00:34:43,000
Speaker 1: gave a wedding day for this.

652
00:34:43,400 --> 00:34:47,080
Speaker 3: I didn't know that until you saw. Yeah. Because also

653
00:34:47,680 --> 00:34:50,960
Speaker 3: I approved a large pool of contestants that was about

654
00:34:50,960 --> 00:34:54,120
Speaker 3: sixty or eighty people. You know, we had a casting director.

655
00:34:54,160 --> 00:34:56,680
Speaker 3: You could only come by invitation to our competition. You

656
00:34:56,719 --> 00:34:59,799
Speaker 3: could not apply, gotcha? By invitation only, so when they're

657
00:35:00,120 --> 00:35:04,040
Speaker 3: in those golden envelopes at the beginning, they're really getting notified.

658
00:35:04,840 --> 00:35:07,640
Speaker 3: But I picked a large pool. I chucked some people

659
00:35:07,640 --> 00:35:10,040
Speaker 3: out that she thought might be good. I added some

660
00:35:10,120 --> 00:35:13,120
Speaker 3: people that she thought may not, you know, hadn't thought

661
00:35:13,160 --> 00:35:17,440
Speaker 3: of necessarily. And after I picked that pool, I stepped

662
00:35:17,440 --> 00:35:22,080
Speaker 3: away my producers, my showrunner, my producing partnerses In Rovner,

663
00:35:22,160 --> 00:35:26,200
Speaker 3: and my very skilled CBS executives who have also been

664
00:35:26,239 --> 00:35:28,960
Speaker 3: in charge of, you know, other big shows. There was

665
00:35:29,000 --> 00:35:32,480
Speaker 3: a group of people that came together and picked the

666
00:35:32,520 --> 00:35:36,400
Speaker 3: final sixteen contestants. I did not know who made that

667
00:35:36,480 --> 00:35:40,160
Speaker 3: cut until I got in the kitchen on the first day.

668
00:35:40,239 --> 00:35:42,920
Speaker 3: I didn't want to know. I gave them very, very

669
00:35:43,120 --> 00:35:46,520
Speaker 3: you know, specific parameters. I want diversity. I want as

670
00:35:46,560 --> 00:35:48,920
Speaker 3: many women as there are men. I want to make

671
00:35:48,920 --> 00:35:51,319
Speaker 3: sure they're coming from all parts of America. So it

672
00:35:51,400 --> 00:35:55,799
Speaker 3: really is America's culinary cup, not just coastal cup. You know.

673
00:35:57,000 --> 00:35:58,680
Speaker 3: But I didn't want to know.

674
00:35:59,560 --> 00:36:03,480
Speaker 1: Do show those of this nature make people better cooks necessarily?

675
00:36:03,800 --> 00:36:06,760
Speaker 1: Or is this more or less a test to how

676
00:36:06,800 --> 00:36:10,160
Speaker 1: do you solve problems with the clock running out?

677
00:36:10,800 --> 00:36:15,040
Speaker 3: It's both, Okay, it's really both because you know, you

678
00:36:15,120 --> 00:36:17,520
Speaker 3: have to of course be a great cook and a

679
00:36:17,560 --> 00:36:20,439
Speaker 3: great chef and think on your feet and be able

680
00:36:20,440 --> 00:36:22,960
Speaker 3: to see ahead to not only what you can accomplish,

681
00:36:23,000 --> 00:36:26,000
Speaker 3: but what you can accomplish within the parameters of that timeframe.

682
00:36:26,920 --> 00:36:30,600
Speaker 3: But it's also a show that really really has to

683
00:36:30,640 --> 00:36:33,960
Speaker 3: do with strategy. It's a lot of strategy, and in

684
00:36:34,000 --> 00:36:37,560
Speaker 3: that way it is and it isn't like being a

685
00:36:37,600 --> 00:36:40,239
Speaker 3: real chef, you know, because you have more time to

686
00:36:40,320 --> 00:36:42,719
Speaker 3: think about things and you can hire the people you want.

687
00:36:42,760 --> 00:36:47,120
Speaker 3: But in this show, other than certain times when we're

688
00:36:47,120 --> 00:36:49,359
Speaker 3: asking you to work in Paris, it's just too much

689
00:36:49,360 --> 00:36:52,240
Speaker 3: for one person to do. You're really on your own.

690
00:36:52,360 --> 00:36:55,040
Speaker 3: Most chefs walk in they've got their whole meson plas

691
00:36:55,040 --> 00:36:57,400
Speaker 3: already done for them. They've got everything chopped.

692
00:36:57,719 --> 00:36:57,920
Speaker 1: You know.

693
00:36:57,960 --> 00:37:00,360
Speaker 3: One guy's assaucier and the other guys work in the grill,

694
00:37:00,480 --> 00:37:04,200
Speaker 3: and other woman is doing the garmnge right here. You

695
00:37:04,320 --> 00:37:08,120
Speaker 3: are doing everything yourself, and a lot of these chefs

696
00:37:08,160 --> 00:37:12,120
Speaker 3: nowadays don't do that for themselves, you know. Like especially

697
00:37:12,160 --> 00:37:15,680
Speaker 3: that came clear when we saw like the Mastering the

698
00:37:15,800 --> 00:37:18,160
Speaker 3: Art of Meat, because a lot of these chefs who

699
00:37:18,200 --> 00:37:20,239
Speaker 3: are younger they don't know how to break down a

700
00:37:20,239 --> 00:37:23,560
Speaker 3: whole animal because they haven't had to do it. They're

701
00:37:23,600 --> 00:37:26,439
Speaker 3: just getting cuts that are already parsed out.

702
00:37:27,000 --> 00:37:28,120
Speaker 2: Got you got it?

703
00:37:28,400 --> 00:37:28,680
Speaker 3: Er?

704
00:37:29,080 --> 00:37:30,319
Speaker 2: Okay?

705
00:37:31,040 --> 00:37:34,319
Speaker 1: Isn't there a squeamish level of or do you just

706
00:37:34,360 --> 00:37:36,000
Speaker 1: have to work through that as a chef?

707
00:37:36,200 --> 00:37:40,080
Speaker 3: I mean there was for me just observing it because

708
00:37:40,080 --> 00:37:43,480
Speaker 3: I grew up a vegetarian, But it is if you

709
00:37:43,520 --> 00:37:46,319
Speaker 3: are going to serve meat, you should know where it

710
00:37:46,360 --> 00:37:51,000
Speaker 3: comes from and you should be prepared to look at

711
00:37:51,040 --> 00:37:54,279
Speaker 3: that with clear open eyes. You otherwise you shouldn't be

712
00:37:54,280 --> 00:37:54,719
Speaker 3: serving me.

713
00:37:55,000 --> 00:38:07,680
Speaker 5: You know, I got it? Okay.

714
00:38:09,360 --> 00:38:11,680
Speaker 1: So when I entered the food space, like around two

715
00:38:11,719 --> 00:38:13,759
Speaker 1: thousand and nine twenty ten, the one thing that I

716
00:38:13,800 --> 00:38:17,600
Speaker 1: wasn't aware of when going to these various restaurants was like, oh,

717
00:38:18,040 --> 00:38:20,320
Speaker 1: I don't see any women heading up. You know, I

718
00:38:20,600 --> 00:38:23,560
Speaker 1: rarely see chefs, and you know, once I started interviewing

719
00:38:23,600 --> 00:38:26,239
Speaker 1: and investigating a lot of it was like, well, you know,

720
00:38:26,320 --> 00:38:30,840
Speaker 1: when you choose this world, this comes first. Like the

721
00:38:30,840 --> 00:38:34,640
Speaker 1: way Daniel told me that eleven Madison is run. It's

722
00:38:34,680 --> 00:38:37,120
Speaker 1: twenty four hour operation. Yeah, the last person leaves at

723
00:38:37,120 --> 00:38:39,400
Speaker 1: one and they got to clean up prepare for the

724
00:38:39,400 --> 00:38:42,279
Speaker 1: next day, and that doesn't allow you to be a

725
00:38:42,320 --> 00:38:46,640
Speaker 1: parent or a partner that sort of thing. So has

726
00:38:47,160 --> 00:38:49,839
Speaker 1: much changed have we made? Even if it's slow as

727
00:38:49,920 --> 00:38:53,879
Speaker 1: molasses strides now they we're in twenty twenty six, or.

728
00:38:53,880 --> 00:38:56,640
Speaker 3: Is there still There's still a lot to be done.

729
00:38:57,400 --> 00:39:00,920
Speaker 3: And I believe that both women and men should be

730
00:39:00,960 --> 00:39:04,440
Speaker 3: present for their children. So you know, a lot of

731
00:39:04,440 --> 00:39:07,880
Speaker 3: that work, domestic work has often fallen on the shoulders

732
00:39:07,920 --> 00:39:11,879
Speaker 3: of women, regardless of whatever profession we're talking about. There

733
00:39:11,920 --> 00:39:15,880
Speaker 3: is no industry safe for maybe the military that is

734
00:39:15,880 --> 00:39:19,719
Speaker 3: more male dominated than the restaurant industry.

735
00:39:19,880 --> 00:39:22,920
Speaker 2: So weird because when we grow up, mom's supposed.

736
00:39:22,640 --> 00:39:22,840
Speaker 5: To do it.

737
00:39:25,600 --> 00:39:28,320
Speaker 3: Most of the food in the world is made by women.

738
00:39:28,960 --> 00:39:33,560
Speaker 3: Most of the money from professionally selling food is made

739
00:39:33,640 --> 00:39:36,120
Speaker 3: by men. But you know, I mean, this is a

740
00:39:36,120 --> 00:39:40,080
Speaker 3: whole nother tangent. But it's not just the food industry,

741
00:39:40,239 --> 00:39:42,840
Speaker 3: is just patriarchy in general. But there are also a

742
00:39:42,840 --> 00:39:45,640
Speaker 3: lot of reasons that you know, you're on your feet again.

743
00:39:45,719 --> 00:39:48,399
Speaker 3: It's manual labor. The hours are terrible, you're never home

744
00:39:48,440 --> 00:39:52,359
Speaker 3: for lunch or dinner, right, But there are chefs who

745
00:39:52,600 --> 00:39:56,160
Speaker 3: are designing schedules for their kitchen step and for themselves

746
00:39:56,480 --> 00:40:00,920
Speaker 3: that are much more humane and much fairer. You know,

747
00:40:01,120 --> 00:40:03,520
Speaker 3: a lot of them, Like I know at once Cosme

748
00:40:03,680 --> 00:40:07,400
Speaker 3: even had an all female kitchen and they were able

749
00:40:07,400 --> 00:40:09,200
Speaker 3: to do it. I know that a few years back,

750
00:40:09,280 --> 00:40:13,439
Speaker 3: Danny Meyer gave maternity leave or you know, parental leave.

751
00:40:13,840 --> 00:40:16,400
Speaker 3: And so there are people who are trying to better

752
00:40:16,480 --> 00:40:21,880
Speaker 3: the system, and it will continue to be better and

753
00:40:21,960 --> 00:40:27,240
Speaker 3: more equitable when more women land in, you know, positions

754
00:40:27,239 --> 00:40:28,880
Speaker 3: of power, because not only do you not see a

755
00:40:28,920 --> 00:40:31,239
Speaker 3: lot of women up there, you don't see a lot

756
00:40:31,280 --> 00:40:34,400
Speaker 3: of black and brown folk up there. You don't, which

757
00:40:35,040 --> 00:40:36,720
Speaker 3: is crazy because.

758
00:40:36,320 --> 00:40:37,520
Speaker 1: That's what built this country.

759
00:40:37,840 --> 00:40:39,920
Speaker 3: Also, yeah, you know, when you open the door to

760
00:40:39,960 --> 00:40:42,840
Speaker 3: the back of the house, the kitchen, all the faces

761
00:40:42,880 --> 00:40:46,279
Speaker 3: you see are black and brown faces. But then when

762
00:40:46,320 --> 00:40:48,919
Speaker 3: you get to the head chef, the executive chef, all

763
00:40:48,920 --> 00:40:50,480
Speaker 3: of a sudden, it's a white dude.

764
00:40:51,560 --> 00:40:53,919
Speaker 2: Got you all right, We're going to do rapid fire.

765
00:40:54,080 --> 00:40:54,640
Speaker 2: I let you go.

766
00:40:54,960 --> 00:40:58,160
Speaker 1: Best be to New York Stretch Stretch.

767
00:40:58,200 --> 00:41:01,440
Speaker 3: Where's that stretches on Park and twenty fourth. It is

768
00:41:01,520 --> 00:41:03,600
Speaker 3: Wiley Dufrain's Pizzeria.

769
00:41:04,320 --> 00:41:05,600
Speaker 2: Is it Molecular Pizza?

770
00:41:05,840 --> 00:41:08,359
Speaker 3: Just it's just yummy. I can try it. But there's

771
00:41:08,440 --> 00:41:12,759
Speaker 3: lots of good pizza. There's Una Pizza Napolitana down you know,

772
00:41:12,880 --> 00:41:15,799
Speaker 3: in the Lower East Side. I happen to like a

773
00:41:15,840 --> 00:41:21,680
Speaker 3: group of restaurants that are called Grupo vetso spunto at

774
00:41:21,719 --> 00:41:22,400
Speaker 3: the end of it.

775
00:41:22,480 --> 00:41:22,840
Speaker 1: I guess.

776
00:41:22,880 --> 00:41:25,399
Speaker 3: So they're cute. They're like brick lined. You can get

777
00:41:25,440 --> 00:41:28,640
Speaker 3: beer and wine there, and that is if like a

778
00:41:28,760 --> 00:41:31,520
Speaker 3: Roman Pizza and a New York Slice had a baby,

779
00:41:32,239 --> 00:41:33,359
Speaker 3: and so that's pretty good too.

780
00:41:33,480 --> 00:41:37,239
Speaker 1: Okay, do you sleep in silence or do you have

781
00:41:37,280 --> 00:41:40,200
Speaker 1: to have music or TV or something on in the background.

782
00:41:40,840 --> 00:41:43,319
Speaker 3: I sleep with a podcast.

783
00:41:43,719 --> 00:41:45,520
Speaker 2: What do you listen to Hidden Brain?

784
00:41:46,239 --> 00:41:46,479
Speaker 5: Ah?

785
00:41:47,280 --> 00:41:48,920
Speaker 2: Okay, I listened to audio books.

786
00:41:49,120 --> 00:41:52,120
Speaker 3: Yeah, same Princeville. I will listen to audio books too.

787
00:41:52,160 --> 00:41:55,920
Speaker 3: There's a great book that's based on Youngian dream theory.

788
00:41:56,360 --> 00:41:59,120
Speaker 3: It's not by Carl Jung, but it's by doctors who

789
00:41:59,239 --> 00:42:03,280
Speaker 3: practice that called dream Wise. Was recommended to me by

790
00:42:03,400 --> 00:42:06,280
Speaker 3: a friend of mine named Channy, and that I enjoyed.

791
00:42:06,520 --> 00:42:10,000
Speaker 3: But what's great about Falling Asleep to Steph is that

792
00:42:10,120 --> 00:42:13,400
Speaker 3: I will listen to one episode six times because I

793
00:42:13,440 --> 00:42:16,600
Speaker 3: fall asleep, you know, And I mean I'm friends with Iragas,

794
00:42:16,640 --> 00:42:19,120
Speaker 3: and he says he hates when people tell him that

795
00:42:19,400 --> 00:42:22,040
Speaker 3: they listen to this American life well, because it's like,

796
00:42:22,120 --> 00:42:25,000
Speaker 3: that's not a compliment, and I wish I totally get.

797
00:42:25,560 --> 00:42:29,200
Speaker 3: But again, I'm a learner, so I love. And I'm

798
00:42:29,239 --> 00:42:32,120
Speaker 3: also a very auditory person more than a visual person.

799
00:42:32,160 --> 00:42:35,799
Speaker 3: I'm an auditory person, so I learn that way. And

800
00:42:35,880 --> 00:42:40,239
Speaker 3: I love books on tape. I love you know, podcasts

801
00:42:40,280 --> 00:42:41,080
Speaker 3: and all that stuff.

802
00:42:41,160 --> 00:42:44,080
Speaker 2: Yeah, got you, all right? So what establishment are you?

803
00:42:44,120 --> 00:42:48,839
Speaker 1: Slightly embarrassed to admit that you frequent for Valentine's Day?

804
00:42:49,800 --> 00:42:51,879
Speaker 1: White Castle is very hard to get into.

805
00:42:52,239 --> 00:42:52,600
Speaker 3: Really.

806
00:42:52,920 --> 00:42:56,640
Speaker 1: Oh they transform it into a missilin level like step

807
00:42:56,680 --> 00:43:00,439
Speaker 1: and repeat sexy lighting. They come and serve you once

808
00:43:00,480 --> 00:43:04,040
Speaker 1: a year. White Castle goes all out. You can't get

809
00:43:04,400 --> 00:43:05,800
Speaker 1: like I had to go up in the Bronx to

810
00:43:06,280 --> 00:43:07,000
Speaker 1: take a date there.

811
00:43:07,120 --> 00:43:08,000
Speaker 2: No, it's a real thing.

812
00:43:08,120 --> 00:43:10,960
Speaker 3: That's kind of sweet. I love that. That makes me

813
00:43:11,080 --> 00:43:11,760
Speaker 3: like White Castle.

814
00:43:11,960 --> 00:43:13,840
Speaker 1: They did it as the irony thing, but then it

815
00:43:13,880 --> 00:43:17,080
Speaker 1: became popular. So what establishment are you?

816
00:43:17,920 --> 00:43:20,040
Speaker 3: It sounds like you're asking me about what my guilty

817
00:43:20,080 --> 00:43:22,920
Speaker 3: pleasure is. And I don't feel any guilt in taking

818
00:43:22,920 --> 00:43:24,600
Speaker 3: pleasure in any area.

819
00:43:24,760 --> 00:43:26,920
Speaker 2: So you're in the zero fox stage of your life

820
00:43:26,960 --> 00:43:27,200
Speaker 2: right now.

821
00:43:27,200 --> 00:43:28,799
Speaker 3: I am. It feels really good too.

822
00:43:29,040 --> 00:43:31,719
Speaker 2: Okay, what is the greatest cereal of all time?

823
00:43:32,800 --> 00:43:33,640
Speaker 3: Golden Grams?

824
00:43:34,160 --> 00:43:37,719
Speaker 2: Smart damn pama I you.

825
00:43:39,239 --> 00:43:42,160
Speaker 1: What's the one occurrence in your life that changed everything?

826
00:43:42,400 --> 00:43:45,439
Speaker 1: What's the moment that was a paradigm shift of your life?

827
00:43:46,440 --> 00:43:49,799
Speaker 3: When I gave birth to Krishna. It helped me so

828
00:43:50,040 --> 00:43:54,360
Speaker 3: much as a human being and also in my career. Yes,

829
00:43:54,640 --> 00:43:56,799
Speaker 3: you know, because all of a sudden I was much

830
00:43:56,840 --> 00:44:00,520
Speaker 3: more productive and I stop navel gazing, and you know,

831
00:44:00,560 --> 00:44:03,239
Speaker 3: I was able to make decisions really quick, and I

832
00:44:03,280 --> 00:44:07,120
Speaker 3: was very decisive, and everybody around me benefited SR sharp.

833
00:44:06,960 --> 00:44:07,759
Speaker 2: Focus and all that.

834
00:44:08,440 --> 00:44:12,320
Speaker 1: Okay, Japanese restaurants are my litmus tests for people. Everything

835
00:44:12,360 --> 00:44:13,799
Speaker 1: I want to know about a person I can find

836
00:44:13,800 --> 00:44:16,879
Speaker 1: out in forty five minutes of how do you use

837
00:44:17,000 --> 00:44:20,080
Speaker 1: food as a means to find out who your personal

838
00:44:20,120 --> 00:44:23,279
Speaker 1: circle will be? No, so, if you go to dinner

839
00:44:23,320 --> 00:44:25,080
Speaker 1: and someone to ask for ketchup to put on their

840
00:44:25,120 --> 00:44:30,239
Speaker 1: wagon steak, you're not being like I'm not You're not.

841
00:44:29,400 --> 00:44:31,279
Speaker 3: Not at all. I mean, one of the people that

842
00:44:31,520 --> 00:44:34,359
Speaker 3: I was really in love with, it didn't work out.

843
00:44:35,160 --> 00:44:39,600
Speaker 3: Was a person who had the eating habits of a

844
00:44:39,640 --> 00:44:41,160
Speaker 3: six year old, and it.

845
00:44:41,080 --> 00:44:44,600
Speaker 1: Was oh with the no yo, that's the game, danger yo.

846
00:44:45,200 --> 00:44:47,960
Speaker 3: It was very hard, it really was, and you know

847
00:44:48,800 --> 00:44:51,120
Speaker 3: everybody would be like, I can't believe you're with this

848
00:44:51,200 --> 00:44:55,880
Speaker 3: person and you are eating you know this four times

849
00:44:55,920 --> 00:44:59,239
Speaker 3: a week. But he didn't have a very good sense

850
00:44:59,280 --> 00:45:02,840
Speaker 3: of smell, and so that affects your tastes a lot.

851
00:45:03,920 --> 00:45:06,480
Speaker 3: But you know, there were other redeeming qualities that made

852
00:45:06,560 --> 00:45:07,280
Speaker 3: him a genius.

853
00:45:07,440 --> 00:45:11,280
Speaker 1: Okay, okay, what year do you have the most fondest

854
00:45:11,320 --> 00:45:13,840
Speaker 1: memories of? Like what is your when you think of

855
00:45:15,040 --> 00:45:17,080
Speaker 1: nineteen da da da da da or two thousand da

856
00:45:17,120 --> 00:45:18,640
Speaker 1: da da da, Like what is the.

857
00:45:20,480 --> 00:45:21,320
Speaker 2: I missed that time?

858
00:45:22,040 --> 00:45:26,359
Speaker 3: Nineteen ninety seven that was the year. Yeah, I mean

859
00:45:26,600 --> 00:45:31,040
Speaker 3: I started my television career in Italy co hosting a

860
00:45:31,160 --> 00:45:34,600
Speaker 3: live show with no five second tape delay. And I

861
00:45:34,640 --> 00:45:37,920
Speaker 3: was on that show for half a season and then

862
00:45:38,040 --> 00:45:41,040
Speaker 3: an agent cast me or asked me to be part

863
00:45:41,040 --> 00:45:44,640
Speaker 3: of a cast of a mini series that was shooting

864
00:45:44,640 --> 00:45:47,400
Speaker 3: in Cuba, and then I went to Cuba and I

865
00:45:47,440 --> 00:45:50,280
Speaker 3: spent four months in Cuba. That was my first film

866
00:45:50,320 --> 00:45:53,120
Speaker 3: as an actor, and it was the best four months

867
00:45:53,120 --> 00:45:55,960
Speaker 3: of my life. I loved Cuba, Dame.

868
00:45:56,800 --> 00:45:58,160
Speaker 1: I love it to death. All Right, this is the

869
00:45:58,239 --> 00:46:00,319
Speaker 1: last two questions I have for you. All Right, you

870
00:46:00,360 --> 00:46:01,040
Speaker 1: were in Glitter.

871
00:46:02,880 --> 00:46:05,080
Speaker 3: I knew I wasn't gonna We had hung out so

872
00:46:05,239 --> 00:46:07,279
Speaker 3: many times. Why are you waiting for this one?

873
00:46:08,520 --> 00:46:11,960
Speaker 1: I waited so long I wanted to ask you that first. No,

874
00:46:12,040 --> 00:46:15,120
Speaker 1: because I have a different relationship with Glitter only because

875
00:46:15,360 --> 00:46:18,120
Speaker 1: you know it came out nine to eleven. Yeah, and

876
00:46:18,360 --> 00:46:21,879
Speaker 1: there was only two movies to watch, what Blue Steel,

877
00:46:22,280 --> 00:46:24,840
Speaker 1: Zoolander in Glitter. So I remember one day I just

878
00:46:24,880 --> 00:46:28,080
Speaker 1: hung out at the movie theater and seen both films

879
00:46:28,120 --> 00:46:30,200
Speaker 1: like twice in a row because there was nothing to do.

880
00:46:30,920 --> 00:46:36,799
Speaker 1: And when you started singing, that's a guts though.

881
00:46:37,080 --> 00:46:40,560
Speaker 3: Like they asked me to sing badly. I tried to

882
00:46:40,600 --> 00:46:42,080
Speaker 3: sing as badly as I could.

883
00:46:42,280 --> 00:46:43,320
Speaker 2: Is that your real voice?

884
00:46:43,600 --> 00:46:47,040
Speaker 3: I mean, it's my voice when I'm trying to sing badly.

885
00:46:47,280 --> 00:46:50,400
Speaker 3: I'm not again, Can you sing sing? I used to

886
00:46:50,440 --> 00:46:52,839
Speaker 3: be inquired, but I really can't sing. I got you.

887
00:46:52,880 --> 00:46:56,759
Speaker 3: I can't sing because I think also I used to

888
00:46:56,840 --> 00:46:59,440
Speaker 3: be able to sing, but somewhere around there the nineties,

889
00:46:59,480 --> 00:47:02,480
Speaker 3: really my voice up. We don't have time in this

890
00:47:02,560 --> 00:47:05,960
Speaker 3: PG show to go through why but yeah, okay, let

891
00:47:06,000 --> 00:47:07,840
Speaker 3: me just say I was a model in the nineties

892
00:47:08,120 --> 00:47:10,080
Speaker 3: in Milan and Paris.

893
00:47:10,680 --> 00:47:13,160
Speaker 2: I I already know what you're going all right.

894
00:47:13,200 --> 00:47:17,760
Speaker 1: My last question, what is the best compliment you've ever received?

895
00:47:18,800 --> 00:47:20,840
Speaker 3: That I am the funniest person in the room.

896
00:47:21,080 --> 00:47:21,759
Speaker 2: Actually you are.

897
00:47:22,160 --> 00:47:23,040
Speaker 3: Thank you.

898
00:47:23,040 --> 00:47:24,640
Speaker 2: You're the greatest wingman I have.

899
00:47:25,200 --> 00:47:26,880
Speaker 3: Oh yeah, that makes me happy.

900
00:47:27,080 --> 00:47:27,920
Speaker 2: No, I'm that serious.

901
00:47:28,000 --> 00:47:32,359
Speaker 1: Like of there's maybe three people that other people are

902
00:47:32,360 --> 00:47:35,879
Speaker 1: really impressed. I know you came to my very first

903
00:47:35,920 --> 00:47:39,880
Speaker 1: game night, very late, and when you walked in the

904
00:47:39,960 --> 00:47:43,240
Speaker 1: amount of times my phone started buzzing, like, holy shit,

905
00:47:44,120 --> 00:47:44,759
Speaker 1: you know her?

906
00:47:45,480 --> 00:47:47,759
Speaker 2: Like literally, it's you.

907
00:47:47,640 --> 00:47:49,960
Speaker 3: Know, will you introduced me to Taylor Swift?

908
00:47:50,320 --> 00:47:52,839
Speaker 1: Yes, both of y'all came, but you were the star

909
00:47:52,920 --> 00:47:57,000
Speaker 1: that night. Oh my god, she's snuck in unnoticed. You

910
00:47:57,080 --> 00:47:58,839
Speaker 1: came in like and.

911
00:47:58,960 --> 00:48:01,560
Speaker 3: Literally, oh that's very kind.

912
00:48:01,680 --> 00:48:04,600
Speaker 1: Yeah, No, you're You're the best wingman I've ever had.

913
00:48:05,480 --> 00:48:06,680
Speaker 1: I thank you for doing this.

914
00:48:06,920 --> 00:48:08,040
Speaker 3: I love you so much.

915
00:48:08,200 --> 00:48:12,080
Speaker 1: I'm very happy that you are pushing forward, getting your

916
00:48:12,120 --> 00:48:14,400
Speaker 1: ideas out there, trying to change the culture, trying to

917
00:48:14,520 --> 00:48:18,000
Speaker 1: change how we see food as a social adhesive. And

918
00:48:18,360 --> 00:48:19,880
Speaker 1: you're doing the Lord's work. And I thank you for

919
00:48:19,920 --> 00:48:20,279
Speaker 1: doing this.

920
00:48:20,400 --> 00:48:22,480
Speaker 3: Thank you right back, got you.

921
00:48:22,280 --> 00:48:24,560
Speaker 1: Pad Malaxmy on the Quest Left Show.

922
00:48:24,560 --> 00:48:26,120
Speaker 2: I'll see you guys on the next go round.

923
00:48:26,280 --> 00:48:28,840
Speaker 3: Bye bye.

924
00:48:31,760 --> 00:48:35,280
Speaker 1: Quest Loft Show is hosted by Me Mir Quest Love Thompson.

925
00:48:36,160 --> 00:48:40,000
Speaker 1: The executive producers are Sean g Brian Calhoun and Me.

926
00:48:41,640 --> 00:48:46,920
Speaker 4: Produced by Britney Benjamin and Jake Payne. Produced for iHeart

927
00:48:47,360 --> 00:48:52,880
Speaker 4: by Noel Brown, Edited by Alex Knoy. iHeart Video support

928
00:48:52,960 --> 00:48:58,560
Speaker 4: by Mark Canton, Logos graphics and animation by Nick Blowe.

929
00:49:00,200 --> 00:49:04,920
Speaker 1: Additional support by Lance Coleman. Special thanks to Kathy Brown.

930
00:49:06,400 --> 00:49:11,200
Speaker 1: Special thanks to Sugar Steve Mandel. Please subscribe, break, review,

931
00:49:11,320 --> 00:49:14,920
Speaker 1: and share The Quest Loft Show wherever you stream your podcast,

932
00:49:15,280 --> 00:49:20,120
Speaker 1: and make sure you follow us on socials That's at QLs.

933
00:49:21,800 --> 00:49:25,000
Speaker 1: Check out hundreds and hundreds of QLs episodes, including the

934
00:49:25,080 --> 00:49:30,759
Speaker 1: Quest Love Supreme Shows and our podcast archives. Quest Loom

935
00:49:30,760 --> 00:49:32,840
Speaker 1: Show is a production of iHeartRadio,