1 00:00:12,560 --> 00:00:15,840 Speaker 1: Well, hello, everybody, it is me, Rosie o'donalds are the 2 00:00:15,880 --> 00:00:20,079 Speaker 1: Flintstones here while summer is still with us. I have 3 00:00:20,200 --> 00:00:23,720 Speaker 1: had a great summer, I really have. It's been kind 4 00:00:23,760 --> 00:00:26,040 Speaker 1: of like the summer of women, don't you think, like 5 00:00:26,120 --> 00:00:29,840 Speaker 1: all the women on tour that I am so excited 6 00:00:29,880 --> 00:00:32,800 Speaker 1: to see. I'm going to see Pink in October. I'm 7 00:00:32,800 --> 00:00:39,239 Speaker 1: seeing Brandy Carlisle again. I'm seeing Beyonce. I'm trying to 8 00:00:39,240 --> 00:00:43,040 Speaker 1: get Taylor Swift tickets. They're as impossible to come by 9 00:00:42,760 --> 00:00:46,440 Speaker 1: as one can imagine. You know, I wanted to take Dakota, 10 00:00:46,520 --> 00:00:50,440 Speaker 1: but she's so not interested in going to a concert. 11 00:00:50,600 --> 00:00:52,920 Speaker 1: She said it's too loud and there's too many people, 12 00:00:52,960 --> 00:00:56,720 Speaker 1: and I don't want to go. They said it sorry boy, 13 00:00:56,760 --> 00:01:00,240 Speaker 1: oh boy, mommy keeps messing up, but they don't want 14 00:01:00,240 --> 00:01:03,360 Speaker 1: to go, so I want to go. Still though, it's 15 00:01:03,400 --> 00:01:08,000 Speaker 1: been an amazing summer. And Madonna turned sixty five and 16 00:01:08,640 --> 00:01:12,440 Speaker 1: hard to believe, right, but it's true, and she's feeling 17 00:01:12,480 --> 00:01:15,640 Speaker 1: so much better. And she's over in Europe working on 18 00:01:15,720 --> 00:01:17,840 Speaker 1: the tour. They're going to launch it there in Europe 19 00:01:17,840 --> 00:01:21,480 Speaker 1: and then bring it to North America sometime. I think 20 00:01:21,880 --> 00:01:25,320 Speaker 1: in January. I'm not totally sure, but I'm going to 21 00:01:25,400 --> 00:01:29,120 Speaker 1: get all the tour dates and hopefully going to fly 22 00:01:29,240 --> 00:01:31,679 Speaker 1: in and see her where opening night is because I 23 00:01:31,760 --> 00:01:34,880 Speaker 1: just want to support her and I want to see 24 00:01:34,959 --> 00:01:37,120 Speaker 1: her and all her glory. I've seen almost all of 25 00:01:37,160 --> 00:01:40,000 Speaker 1: her tours in her career. 26 00:01:40,000 --> 00:01:40,560 Speaker 2: And. 27 00:01:41,840 --> 00:01:45,920 Speaker 1: What an amazing thing, what an amazing thing her career, 28 00:01:46,360 --> 00:01:48,440 Speaker 1: what she's meant to women, what she did for AIDS, 29 00:01:48,480 --> 00:01:51,360 Speaker 1: what she's meant for gay people, who she is as 30 00:01:51,400 --> 00:01:55,600 Speaker 1: a person, And you know, I have tremendous admiration and 31 00:01:55,680 --> 00:01:59,520 Speaker 1: respect for her. And I love your happy birthday, Momo, 32 00:01:59,560 --> 00:02:04,040 Speaker 1: if you'll ast anyway? What else is going on? The 33 00:02:04,320 --> 00:02:09,240 Speaker 1: situation in Maui is relentless. It doesn't seem to end, 34 00:02:11,240 --> 00:02:14,720 Speaker 1: you know, It's so far from over and stands as 35 00:02:14,760 --> 00:02:17,400 Speaker 1: like a stark warning of what the future could be. 36 00:02:17,680 --> 00:02:20,800 Speaker 1: And I know people are saying climate change isn't real, 37 00:02:20,880 --> 00:02:24,080 Speaker 1: but I don't believe those people. It's very real. The 38 00:02:24,080 --> 00:02:26,720 Speaker 1: Gulf of Mexico is eighty four degrees. I saw in 39 00:02:26,760 --> 00:02:30,880 Speaker 1: the news last night. Eighty four degrees. That's unreal. 40 00:02:31,880 --> 00:02:32,400 Speaker 2: I lived. 41 00:02:32,440 --> 00:02:34,680 Speaker 1: I had a house in Sarasota on the Gulf of 42 00:02:34,720 --> 00:02:37,200 Speaker 1: Mexico and it was always very warm, but it was 43 00:02:37,280 --> 00:02:41,680 Speaker 1: not eighty four degrees. So something is happening and we 44 00:02:41,760 --> 00:02:46,120 Speaker 1: have to pay attention before it's too late. We really do, really, 45 00:02:46,880 --> 00:02:50,359 Speaker 1: And the news of Trump's fourth indictment is all over 46 00:02:50,400 --> 00:02:53,800 Speaker 1: the place, and some threats are coming to the judges 47 00:02:53,840 --> 00:02:56,560 Speaker 1: and some threats to the people of the grand jury. 48 00:02:56,600 --> 00:02:59,720 Speaker 1: And this cannot be tolerated. I think anyone who does 49 00:02:59,760 --> 00:03:02,520 Speaker 1: that should be arrested right away and put in jail. 50 00:03:02,880 --> 00:03:08,240 Speaker 1: And you know, Trump has violated his order from the 51 00:03:08,360 --> 00:03:13,480 Speaker 1: judge to not disparage or intimidate witnesses. And you know, 52 00:03:13,639 --> 00:03:17,120 Speaker 1: let's see, let's hope that he gets treated like an 53 00:03:17,160 --> 00:03:21,680 Speaker 1: actual indicted person, would you know, put him, put his 54 00:03:21,760 --> 00:03:24,760 Speaker 1: ass right in jail for doing what he's been doing 55 00:03:25,200 --> 00:03:27,200 Speaker 1: and inciting other people to do the same. 56 00:03:27,320 --> 00:03:28,359 Speaker 2: I mean, I. 57 00:03:28,320 --> 00:03:31,920 Speaker 1: Think America has finally started to wake up to the 58 00:03:31,960 --> 00:03:35,360 Speaker 1: truth of who he is. And it can't be that 59 00:03:35,640 --> 00:03:39,839 Speaker 1: everyone in the country is wrong and he's right. It's 60 00:03:39,880 --> 00:03:43,840 Speaker 1: not how it works in America. So looking forward to 61 00:03:43,880 --> 00:03:47,080 Speaker 1: seeing what happens with him and all of his outrageous 62 00:03:47,120 --> 00:03:50,640 Speaker 1: behavior as we get closer to possibly the final chapter 63 00:03:50,760 --> 00:03:54,800 Speaker 1: of his relevance in the world, which would be wonderful 64 00:03:54,840 --> 00:04:00,400 Speaker 1: for me. As for the show today, I have a friend, 65 00:04:01,280 --> 00:04:06,040 Speaker 1: my chef, Elizabeth Faulkner, who has done so much good 66 00:04:06,200 --> 00:04:10,120 Speaker 1: for so many people with her new documentary Sorry We're closed. 67 00:04:10,160 --> 00:04:13,280 Speaker 1: It's her first documentary. Not only is she a chef, 68 00:04:13,320 --> 00:04:17,000 Speaker 1: but she's an amazing filmmaker. And she showed me a 69 00:04:17,080 --> 00:04:20,839 Speaker 1: copy of this about six months ago, eight months ago, 70 00:04:20,880 --> 00:04:24,120 Speaker 1: and I fell in love with it. And she's here today. 71 00:04:24,279 --> 00:04:27,800 Speaker 1: So we're going to discuss that and stick around after 72 00:04:27,839 --> 00:04:30,880 Speaker 1: the interview because we're going to take some questions. All right, 73 00:04:31,080 --> 00:04:36,760 Speaker 1: But Elizabeth Faulkner, renowned chef, internationally known, and she is 74 00:04:36,800 --> 00:04:39,400 Speaker 1: here to talk all about food and her documentary. 75 00:04:39,640 --> 00:04:41,760 Speaker 2: Sorry we're closed, take a listen. 76 00:04:54,880 --> 00:04:57,799 Speaker 1: Well, hello everybody, and hello Elizabeth Faulkner. 77 00:04:58,080 --> 00:04:59,160 Speaker 2: Hello Rosi O'Donnell. 78 00:04:59,279 --> 00:05:01,479 Speaker 1: I see you every day, but it's special because we're 79 00:05:01,480 --> 00:05:02,680 Speaker 1: in the podcast room. 80 00:05:02,920 --> 00:05:04,960 Speaker 3: It's also really special because I finally just watched The 81 00:05:04,960 --> 00:05:08,080 Speaker 3: Flintstones you did, and I just love you as Betty 82 00:05:08,120 --> 00:05:08,839 Speaker 3: Rubble so much. 83 00:05:08,920 --> 00:05:11,320 Speaker 2: That's so funny. I'm so cute. You know, Roseanne Barr. 84 00:05:11,320 --> 00:05:13,360 Speaker 1: I have told the story, but Roseanne Barr was on 85 00:05:13,400 --> 00:05:16,720 Speaker 1: Saturday Night Live with Madonna playing me, and she had 86 00:05:16,760 --> 00:05:19,599 Speaker 1: a backwards hat and she kept saying, it's me Rosie 87 00:05:19,560 --> 00:05:22,680 Speaker 1: O'Donnell star at a Flintstones And that's where I got 88 00:05:22,680 --> 00:05:24,640 Speaker 1: that from that. It always got sticked in my head 89 00:05:24,680 --> 00:05:27,840 Speaker 1: from that. But yeah, I mean, it's so interesting how 90 00:05:27,880 --> 00:05:30,000 Speaker 1: we met. Can I tell the story? You want to 91 00:05:30,000 --> 00:05:30,360 Speaker 1: tell it? 92 00:05:30,520 --> 00:05:31,359 Speaker 2: I want you to tell it. 93 00:05:31,440 --> 00:05:34,719 Speaker 1: Well, I got you know, I had moved to La 94 00:05:34,839 --> 00:05:36,640 Speaker 1: I was here for about a year. I was cooking 95 00:05:36,680 --> 00:05:40,160 Speaker 1: for myself and Dakota. It wasn't going well. Decided to 96 00:05:40,200 --> 00:05:41,960 Speaker 1: move to the beach for a year and try to 97 00:05:41,960 --> 00:05:44,600 Speaker 1: get healthy and hire a chef. So I said, I'm 98 00:05:44,640 --> 00:05:49,159 Speaker 1: looking for like a gay woman over forty that I 99 00:05:49,200 --> 00:05:51,440 Speaker 1: want to come and be a part of the family, 100 00:05:51,560 --> 00:05:54,200 Speaker 1: like hang out with me in Dakota. And Heather who's 101 00:05:54,200 --> 00:05:57,320 Speaker 1: here helping. You know, she doesn't live here, but she's 102 00:05:57,360 --> 00:06:00,680 Speaker 1: here and she has dinner with us. Somehow one that 103 00:06:00,880 --> 00:06:01,880 Speaker 1: got in touch with you. 104 00:06:02,600 --> 00:06:03,240 Speaker 2: Yeah, that's right. 105 00:06:03,320 --> 00:06:05,479 Speaker 3: So I got a text message saying, do you know 106 00:06:05,480 --> 00:06:07,280 Speaker 3: anybody who would like to be a private chef for 107 00:06:07,360 --> 00:06:09,440 Speaker 3: Rose O'Donnell, And so I was like, Okay, who do 108 00:06:09,480 --> 00:06:11,880 Speaker 3: I know? In the Private Chef World, and then I 109 00:06:11,920 --> 00:06:14,120 Speaker 3: really woke up like the next day and thought, wait 110 00:06:14,160 --> 00:06:16,640 Speaker 3: a minute, I want that job because I was like, 111 00:06:16,920 --> 00:06:19,840 Speaker 3: I'd never been a private chef and I was like, uh, 112 00:06:20,080 --> 00:06:22,760 Speaker 3: that's kind of an interesting and it's also you, and 113 00:06:22,800 --> 00:06:24,920 Speaker 3: I thought I am kind of the perfect person for her, 114 00:06:25,200 --> 00:06:26,839 Speaker 3: because I was trying to think of other people and 115 00:06:26,880 --> 00:06:29,359 Speaker 3: I really was like struggling because I don't really know 116 00:06:29,360 --> 00:06:30,680 Speaker 3: that many private chefs that come. 117 00:06:30,520 --> 00:06:32,039 Speaker 2: From restaurant world exactly. 118 00:06:32,720 --> 00:06:35,920 Speaker 3: But I had just recently moved to LA and was like, 119 00:06:36,000 --> 00:06:39,040 Speaker 3: you know, jobs have been so different since COVID and 120 00:06:39,240 --> 00:06:41,320 Speaker 3: right right had been working on this film, and like 121 00:06:41,560 --> 00:06:44,440 Speaker 3: was you know, doing some events, but they were far 122 00:06:44,520 --> 00:06:46,839 Speaker 3: and few between, and so I was like, wait, I 123 00:06:46,880 --> 00:06:49,039 Speaker 3: need that job actually, And I went to meet you 124 00:06:49,120 --> 00:06:52,240 Speaker 3: on July fourth, that's right, and you said, oh, I 125 00:06:52,279 --> 00:06:54,640 Speaker 3: was asking for lesbian not too young, and I was like, well, 126 00:06:54,680 --> 00:06:55,880 Speaker 3: here I am exactly. 127 00:06:56,360 --> 00:06:59,400 Speaker 1: And you brought the crew de Tay, which was looked 128 00:06:59,440 --> 00:07:02,479 Speaker 1: like Starry Night from Vincent van Go. It was an 129 00:07:02,520 --> 00:07:06,760 Speaker 1: extraordinary But I Elizabeth, as you know, never watched a 130 00:07:06,760 --> 00:07:09,120 Speaker 1: cooking show in my life because I have such an 131 00:07:09,120 --> 00:07:12,120 Speaker 1: aversion to cooking because my mom got sick when I 132 00:07:12,160 --> 00:07:14,840 Speaker 1: was very young, and then we all had to cook, 133 00:07:14,920 --> 00:07:19,360 Speaker 1: and it just felt like such a constant reminder that 134 00:07:19,480 --> 00:07:22,080 Speaker 1: she was not there that it never kind of brought 135 00:07:22,200 --> 00:07:24,520 Speaker 1: me joy to think, Oh, I'm going to feed these 136 00:07:24,600 --> 00:07:28,160 Speaker 1: children who are also motherless, Like it was so connected 137 00:07:28,280 --> 00:07:33,000 Speaker 1: to that for me, and so I was not familiar 138 00:07:33,080 --> 00:07:36,520 Speaker 1: with you or who you are. And it wasn't until 139 00:07:36,600 --> 00:07:39,640 Speaker 1: a friend came over, like literally the first week we 140 00:07:39,640 --> 00:07:42,840 Speaker 1: were working together. A friend comes over, sees your face, 141 00:07:42,920 --> 00:07:46,080 Speaker 1: goes white, asked to talk to me in the other room. 142 00:07:46,520 --> 00:07:48,000 Speaker 2: She don't know the fuck that is. 143 00:07:48,480 --> 00:07:51,120 Speaker 1: I'm like, her name's Elizabeth, she's my chef. She just started. 144 00:07:51,120 --> 00:07:53,640 Speaker 1: She goes, that's Elizabeth's fuck marriage. She's been on every 145 00:07:53,680 --> 00:07:56,840 Speaker 1: goddamn show or David, She's a world renown chef. 146 00:07:56,920 --> 00:07:59,760 Speaker 2: I was like, I had no idea, which I love that. 147 00:08:00,280 --> 00:08:01,040 Speaker 2: I really didn't. 148 00:08:01,320 --> 00:08:04,520 Speaker 3: I just think it's so organic, Yeah, how everything happened. 149 00:08:04,560 --> 00:08:07,320 Speaker 1: It really is, yeah, and it's it's for us, And 150 00:08:07,360 --> 00:08:09,520 Speaker 1: I think I know for you, it's been like such 151 00:08:09,520 --> 00:08:13,200 Speaker 1: a great fit and such a wonderful helpful thing in 152 00:08:13,280 --> 00:08:16,560 Speaker 1: my family and my own life, you know. And I 153 00:08:16,640 --> 00:08:19,840 Speaker 1: love how you and Dakota have got your own thing 154 00:08:19,960 --> 00:08:22,960 Speaker 1: going on that you know what they want to eat 155 00:08:23,160 --> 00:08:27,200 Speaker 1: and what they won't eat, and you sometimes try to 156 00:08:27,240 --> 00:08:30,520 Speaker 1: push them a little bit to try something new. And yeah, 157 00:08:30,560 --> 00:08:33,920 Speaker 1: but she's come along, They've I got to get that, right. 158 00:08:34,040 --> 00:08:36,680 Speaker 2: I know they have come a long way, don't you think, 159 00:08:36,720 --> 00:08:37,320 Speaker 2: food wise? 160 00:08:38,240 --> 00:08:41,319 Speaker 3: Yeah, I mean it's also just their age. 161 00:08:41,440 --> 00:08:44,480 Speaker 2: You know, it's just a time in. 162 00:08:43,920 --> 00:08:47,480 Speaker 3: A kid's life where they're just not really excited about 163 00:08:47,480 --> 00:08:48,320 Speaker 3: a lot of things out there. 164 00:08:48,360 --> 00:08:49,360 Speaker 2: So it's the combination. 165 00:08:49,600 --> 00:08:52,160 Speaker 1: Yeah, I mean I think I have I believe that 166 00:08:52,240 --> 00:08:52,880 Speaker 1: it will. 167 00:08:52,880 --> 00:08:53,840 Speaker 2: Shift at some point. 168 00:08:54,000 --> 00:08:55,680 Speaker 3: I know it's always going to be kind of particular 169 00:08:55,720 --> 00:08:59,120 Speaker 3: for Dakota, right, But at some point everyone gets bored 170 00:08:59,120 --> 00:09:00,520 Speaker 3: with the food totally. 171 00:09:01,080 --> 00:09:03,640 Speaker 2: I mean even you do. Yeah, it's true. 172 00:09:04,280 --> 00:09:06,960 Speaker 1: I'll try something new every once in a while. Let 173 00:09:07,040 --> 00:09:09,320 Speaker 1: me ask how you got into cooking to begin with. 174 00:09:09,520 --> 00:09:12,520 Speaker 1: Was it baking, because I know you had that very 175 00:09:12,559 --> 00:09:15,400 Speaker 1: famous place in San Francisco, Citizen Cake. 176 00:09:15,440 --> 00:09:16,400 Speaker 2: Right, Yeah? 177 00:09:16,440 --> 00:09:21,080 Speaker 1: And was that your entree into restaurants? Was that your first? 178 00:09:21,480 --> 00:09:21,800 Speaker 2: No? 179 00:09:22,200 --> 00:09:24,040 Speaker 3: So when I first started cooking, I worked at a 180 00:09:24,040 --> 00:09:27,680 Speaker 3: little French beastro called Cafe Claude in downtown San Francisco. 181 00:09:27,760 --> 00:09:29,240 Speaker 1: And how did you learn Did you go to the 182 00:09:29,520 --> 00:09:32,720 Speaker 1: culinary Institute? Did you go to I mean I went. 183 00:09:32,559 --> 00:09:35,840 Speaker 3: To San Francisco Art Institute and studied experimental film. 184 00:09:35,960 --> 00:09:38,040 Speaker 1: If you can believe it, I can believe it because 185 00:09:38,080 --> 00:09:40,839 Speaker 1: we're here to talk about your new documentary that is 186 00:09:40,880 --> 00:09:42,560 Speaker 1: streaming right now, which we're going to get to in 187 00:09:42,600 --> 00:09:45,920 Speaker 1: a minute, and it's about chefs and what they survived 188 00:09:46,000 --> 00:09:50,080 Speaker 1: during COVID. It's a beautiful film, Elizabeth. It's so important 189 00:09:50,200 --> 00:09:53,160 Speaker 1: that we're able to make art based on the reality 190 00:09:53,200 --> 00:09:56,960 Speaker 1: that happened during COVID. And I think this is a 191 00:09:56,960 --> 00:10:01,160 Speaker 1: beautiful work of art that really expresses what many people 192 00:10:01,480 --> 00:10:05,720 Speaker 1: never even considered, because before I saw the film, I 193 00:10:05,760 --> 00:10:09,840 Speaker 1: didn't think about restaurants and how chefs were affected. I 194 00:10:09,880 --> 00:10:12,880 Speaker 1: didn't think because you were really the first chef chef 195 00:10:13,440 --> 00:10:17,120 Speaker 1: that I knew. Yeah, and I learned about chefs through 196 00:10:17,160 --> 00:10:20,200 Speaker 1: watching your film and through being day to day with 197 00:10:20,240 --> 00:10:23,040 Speaker 1: you for over a year now, you know, Yeah. 198 00:10:23,120 --> 00:10:26,720 Speaker 3: I mean I studied film because I had grown up 199 00:10:26,760 --> 00:10:32,280 Speaker 3: in southern California and I had a couple semesters at Pepperdine, 200 00:10:32,280 --> 00:10:33,800 Speaker 3: where my dad used to be an art professor. 201 00:10:34,200 --> 00:10:36,360 Speaker 2: I had always loved San Francisco. I was born there. 202 00:10:36,840 --> 00:10:38,800 Speaker 3: And then when I went on a summer trip and 203 00:10:38,960 --> 00:10:41,360 Speaker 3: walked into the art institute that my dad used to 204 00:10:41,400 --> 00:10:44,439 Speaker 3: talk about, and I just felt like, oh, this is 205 00:10:44,480 --> 00:10:45,480 Speaker 3: the perfect school for me. 206 00:10:45,640 --> 00:10:47,400 Speaker 2: I mean, I really wanted to study. 207 00:10:47,080 --> 00:10:50,800 Speaker 3: Not Hollywood filmmaking, but more experimental film. And I loved 208 00:10:51,600 --> 00:10:56,920 Speaker 3: so many installation and you know filmmakers who weren't exactly 209 00:10:57,320 --> 00:11:00,599 Speaker 3: just trying to make prescription movies basically correct and or 210 00:11:00,640 --> 00:11:01,800 Speaker 3: I would say formula movies. 211 00:11:02,120 --> 00:11:03,439 Speaker 2: And I loved that school so much. 212 00:11:03,480 --> 00:11:06,400 Speaker 3: I mean that unfortunately, that school actually just went out. 213 00:11:06,559 --> 00:11:09,760 Speaker 3: It's not doesn't exist anymore. It's a beautiful school. It 214 00:11:09,840 --> 00:11:12,520 Speaker 3: was on Russian Hill in San Francisco. And then I 215 00:11:12,559 --> 00:11:15,839 Speaker 3: had made kind of some really fun installation films, with 216 00:11:16,320 --> 00:11:19,520 Speaker 3: my final piece being called black Espresso, Black Sorbet and 217 00:11:19,520 --> 00:11:21,920 Speaker 3: it was very jazzy, and my brother wrote the score, 218 00:11:22,000 --> 00:11:25,000 Speaker 3: he's a rock musician. I served espresso to the audience 219 00:11:25,040 --> 00:11:28,120 Speaker 3: before and chocolate covered sorbet bond bonds afterwards, because I 220 00:11:28,240 --> 00:11:31,640 Speaker 3: liked that whole interactive vie that happens in a theater 221 00:11:32,080 --> 00:11:34,679 Speaker 3: and very much like theater. And I had studied with 222 00:11:34,720 --> 00:11:38,080 Speaker 3: some really cool people. They're really amazing artists, and then 223 00:11:38,600 --> 00:11:40,800 Speaker 3: found myself really loving the food scene in the Bay 224 00:11:40,840 --> 00:11:43,200 Speaker 3: Area and working at Williams and Oma part time. I 225 00:11:43,240 --> 00:11:45,960 Speaker 3: was looking at people's cookbooks, and celebrities in the Bay 226 00:11:45,960 --> 00:11:48,679 Speaker 3: Area at the time were chefs, not movie stars, right, 227 00:11:49,040 --> 00:11:51,200 Speaker 3: so it was just kind of like I had been 228 00:11:51,240 --> 00:11:53,760 Speaker 3: working in a little production company during the day. And 229 00:11:53,800 --> 00:11:55,600 Speaker 3: then I found out about a part time job at 230 00:11:55,679 --> 00:11:58,439 Speaker 3: night in Cafe Claude and took that on as a 231 00:11:58,480 --> 00:12:01,520 Speaker 3: dishwasher and player, and then I really just took over 232 00:12:01,559 --> 00:12:03,800 Speaker 3: a couple months later as the chef, and I knew 233 00:12:03,840 --> 00:12:06,480 Speaker 3: I didn't know enough, and so I started work staging 234 00:12:06,559 --> 00:12:07,480 Speaker 3: at different restaurants. 235 00:12:07,480 --> 00:12:09,040 Speaker 2: And staging is the word we use. 236 00:12:09,040 --> 00:12:12,000 Speaker 3: For It's a French term for just going to work, 237 00:12:12,040 --> 00:12:14,520 Speaker 3: and back in the day, worked for free because that's 238 00:12:14,559 --> 00:12:16,840 Speaker 3: just what people did to sort of see how they 239 00:12:16,880 --> 00:12:19,480 Speaker 3: were operating and if you could fit in there. And 240 00:12:19,520 --> 00:12:22,120 Speaker 3: so when I heard about an opening at Massa's, this 241 00:12:22,200 --> 00:12:24,079 Speaker 3: is the best restaurant in San Francisco at the time, 242 00:12:24,440 --> 00:12:25,679 Speaker 3: and I just ran up the hill and said, I 243 00:12:25,679 --> 00:12:28,000 Speaker 3: really want to work here a chef, and so that's 244 00:12:28,080 --> 00:12:30,400 Speaker 3: I mean, that's really where I started. Then I worked 245 00:12:30,400 --> 00:12:32,840 Speaker 3: for Tracy deser Den, who's a still a really great 246 00:12:32,840 --> 00:12:35,240 Speaker 3: friend of mine, amazing chef, and we were like in 247 00:12:35,280 --> 00:12:38,880 Speaker 3: our twenties and we opened up a restaurant called Rubicon, 248 00:12:39,440 --> 00:12:41,200 Speaker 3: and that was such a big deal because it was 249 00:12:41,240 --> 00:12:45,040 Speaker 3: owned by True Neaport, who's a big New York restaurant 250 00:12:45,040 --> 00:12:48,240 Speaker 3: tour He started Nobu, his favorite restaurant. Wow, Yes with Nobu, 251 00:12:48,640 --> 00:12:50,760 Speaker 3: and he had Montrachet and. 252 00:12:52,360 --> 00:12:53,520 Speaker 2: A couple restaurants in New York. 253 00:12:53,520 --> 00:12:56,679 Speaker 3: And this was his first California venture and he did 254 00:12:56,720 --> 00:12:59,480 Speaker 3: it with Robin Williams and Francis Coppola and. 255 00:13:00,080 --> 00:13:02,080 Speaker 2: Robert de Niro. Wow. So it was a big deal. 256 00:13:02,600 --> 00:13:03,439 Speaker 2: Is a really cool. 257 00:13:03,240 --> 00:13:06,000 Speaker 3: Restaurant in downtown San Francisco, and I was the pastry chef. 258 00:13:06,240 --> 00:13:09,320 Speaker 3: So you asked me how I got into baking sort 259 00:13:09,360 --> 00:13:12,520 Speaker 3: of first, and that was just because at Massa's, I 260 00:13:12,559 --> 00:13:15,080 Speaker 3: was thrown into the pastry kitchen. That's kind of where 261 00:13:15,120 --> 00:13:19,760 Speaker 3: women started traditionally and back in thirty years ago. And 262 00:13:20,360 --> 00:13:23,760 Speaker 3: I never really thought of myself as just a pastry chef. 263 00:13:24,200 --> 00:13:26,200 Speaker 3: I started in that, but that's kind of how people 264 00:13:26,200 --> 00:13:28,680 Speaker 3: started cooking, and I was really good at it. And 265 00:13:28,800 --> 00:13:30,760 Speaker 3: so when I went to work for Tracy. They were 266 00:13:30,840 --> 00:13:33,079 Speaker 3: very excited about all of the pastry stuff I had 267 00:13:33,080 --> 00:13:35,360 Speaker 3: been doing, and I just had so many ideas to 268 00:13:35,360 --> 00:13:37,360 Speaker 3: go with the food. But then when I went out 269 00:13:37,400 --> 00:13:40,200 Speaker 3: on my own Citizen Cake, it was a bakery and 270 00:13:40,240 --> 00:13:42,200 Speaker 3: a pastry shop, and then we became a restaurant in 271 00:13:42,200 --> 00:13:43,679 Speaker 3: a bar simultaneously. 272 00:13:43,760 --> 00:13:46,280 Speaker 2: And how long was that open? Fifteen years? 273 00:13:46,320 --> 00:13:50,480 Speaker 1: Wow, that's a very successful run in a restaurants. 274 00:13:50,120 --> 00:13:52,920 Speaker 2: Especially in San Francisco and a big city. 275 00:13:52,840 --> 00:13:56,480 Speaker 1: Right, stay tuned more coming up with Elizabeth Faulkner. 276 00:14:18,040 --> 00:14:21,040 Speaker 2: So where were you when COVID hit? What were you doing? 277 00:14:21,160 --> 00:14:22,080 Speaker 2: What was your life like? 278 00:14:22,440 --> 00:14:25,080 Speaker 3: So I was I had been in San Francisco for 279 00:14:25,120 --> 00:14:27,400 Speaker 3: twenty five years. I moved to New York for eight years. 280 00:14:28,360 --> 00:14:31,760 Speaker 3: I won a pizza competition in Naples, Italy in twenty twelve, 281 00:14:31,800 --> 00:14:33,680 Speaker 3: and so I moved to Brooklyn and opened to pizzeria. 282 00:14:33,880 --> 00:14:36,640 Speaker 3: I mean, it just seemed like logical, and then opened 283 00:14:36,680 --> 00:14:39,400 Speaker 3: a restaurant on the Upper West Side. Left that in 284 00:14:39,400 --> 00:14:42,320 Speaker 3: twenty fourteen, and just I decided that it was just 285 00:14:43,600 --> 00:14:45,800 Speaker 3: I was having a really hard time with business partners 286 00:14:45,880 --> 00:14:48,920 Speaker 3: for my last three partnerships, I would say, from the 287 00:14:49,000 --> 00:14:52,240 Speaker 3: last one in San Francisco to the New York ones 288 00:14:52,240 --> 00:14:53,880 Speaker 3: were kind of just I just really wanted to be 289 00:14:53,920 --> 00:14:55,800 Speaker 3: a chef, but I was finding myself sort of in 290 00:14:55,800 --> 00:14:56,800 Speaker 3: the owner role again. 291 00:14:57,040 --> 00:14:59,600 Speaker 2: Yeah, and it's a lot of pressure. 292 00:14:59,600 --> 00:15:01,680 Speaker 3: It was a lot of work, and I just wasn't 293 00:15:01,680 --> 00:15:03,560 Speaker 3: agreeing with the owners. I didn't like how they were 294 00:15:04,040 --> 00:15:06,280 Speaker 3: carrying themselves around, and so I was like, I'm out 295 00:15:06,280 --> 00:15:09,120 Speaker 3: of here. I needed some time off from the restaurant business. 296 00:15:09,160 --> 00:15:10,360 Speaker 3: And that was I had a friend who had to 297 00:15:10,360 --> 00:15:12,160 Speaker 3: point that out to me and said, you know, you're really. 298 00:15:12,040 --> 00:15:13,840 Speaker 2: Good at that, but you need to stop a little bit. 299 00:15:14,000 --> 00:15:17,240 Speaker 3: Sure, And then so I started focusing on you know, 300 00:15:17,320 --> 00:15:18,640 Speaker 3: I was like, well, I still love doing all these 301 00:15:18,640 --> 00:15:21,240 Speaker 3: food and wine festivals and other events and charity things 302 00:15:21,240 --> 00:15:23,520 Speaker 3: because I've always done those, and I like cooking all 303 00:15:23,520 --> 00:15:26,160 Speaker 3: over the place. I learned so much about people and 304 00:15:26,200 --> 00:15:27,560 Speaker 3: culture from cooking everywhere. 305 00:15:27,640 --> 00:15:30,600 Speaker 1: Yeah, you go a lot of places, to different countries, 306 00:15:30,760 --> 00:15:35,400 Speaker 1: and yeah, do wonderful like biking and eating events, and 307 00:15:35,560 --> 00:15:40,320 Speaker 1: it's pretty amazing. Your life is very full of interesting turns. 308 00:15:40,360 --> 00:15:43,240 Speaker 1: At every corner. You got to know the way to go. 309 00:15:43,360 --> 00:15:45,160 Speaker 3: Yeah, I mean it's kind of amazing because you know, 310 00:15:45,200 --> 00:15:47,440 Speaker 3: I've been asked to cook in France, and I've been 311 00:15:47,440 --> 00:15:49,960 Speaker 3: able to go to China and Thailand from cooking, I've 312 00:15:49,960 --> 00:15:52,680 Speaker 3: been all over Italy. Even if I've been invited to 313 00:15:52,720 --> 00:15:55,280 Speaker 3: come and just be a guest, I'm like, I got 314 00:15:55,280 --> 00:15:56,880 Speaker 3: to get in that kitchen and use some of their 315 00:15:57,000 --> 00:15:59,480 Speaker 3: ingredients and talk to the chefs. And so I'm always 316 00:15:59,480 --> 00:16:03,040 Speaker 3: finding myself in the kitchen somewhere and I love that, 317 00:16:03,640 --> 00:16:04,120 Speaker 3: I really do. 318 00:16:04,400 --> 00:16:07,320 Speaker 1: And so COVID hit and you were home and you 319 00:16:07,360 --> 00:16:09,360 Speaker 1: were in between things. 320 00:16:10,000 --> 00:16:11,920 Speaker 3: I was in the middle of a pizza pop up 321 00:16:11,920 --> 00:16:15,360 Speaker 3: tour doing some work with Emmy Cheeses from Switzerland. Really 322 00:16:15,360 --> 00:16:18,360 Speaker 3: fun like for a few years, I was doing a 323 00:16:18,400 --> 00:16:20,360 Speaker 3: lot of work around, you know, just coming up with 324 00:16:20,400 --> 00:16:22,480 Speaker 3: recipes and doing events in New York, and then we 325 00:16:22,520 --> 00:16:25,119 Speaker 3: decided to do this pizza pop up tour. I'm a 326 00:16:25,160 --> 00:16:29,320 Speaker 3: pizza maker and a pizza fanatic, right. My last event 327 00:16:29,400 --> 00:16:31,920 Speaker 3: was like two weeks into after the you know, like 328 00:16:32,040 --> 00:16:34,560 Speaker 3: end of March, and I was like, oh, I'm going 329 00:16:34,600 --> 00:16:36,560 Speaker 3: to fly out to la just because this thing is 330 00:16:36,600 --> 00:16:41,000 Speaker 3: coming and it seems so scary and I'd rather be quarantines, yeah, 331 00:16:41,080 --> 00:16:43,520 Speaker 3: than New York. And my parents live out here, so 332 00:16:44,000 --> 00:16:47,960 Speaker 3: I found myself and my dog in La and then 333 00:16:48,000 --> 00:16:49,200 Speaker 3: we were trying to figure out if we were going 334 00:16:49,240 --> 00:16:50,920 Speaker 3: to be able to do this last event at Moza, 335 00:16:51,200 --> 00:16:51,680 Speaker 3: and then. 336 00:16:51,760 --> 00:16:53,360 Speaker 2: It was like everything shut down. 337 00:16:53,520 --> 00:16:55,600 Speaker 3: And then I just ended up staying at my mom's 338 00:16:55,640 --> 00:16:59,720 Speaker 3: house for you know, a couple months whatever, like three months, 339 00:17:00,200 --> 00:17:02,360 Speaker 3: crazy nuts, and I just went to the you know, 340 00:17:02,400 --> 00:17:03,960 Speaker 3: I want I didn't want her to get COVID. So 341 00:17:04,000 --> 00:17:06,800 Speaker 3: I went to the farmer's market every week, every Saturday 342 00:17:06,840 --> 00:17:09,840 Speaker 3: in Calabasas and picked out stuff and just that's how 343 00:17:09,840 --> 00:17:11,280 Speaker 3: we're going to live for the you know. 344 00:17:12,000 --> 00:17:14,399 Speaker 2: Unforeseen future right now. 345 00:17:15,240 --> 00:17:18,680 Speaker 1: Nobody was prepared for what happened with COVID, no one. 346 00:17:19,040 --> 00:17:21,359 Speaker 1: I remember initially they said, you kids were going to 347 00:17:21,400 --> 00:17:24,360 Speaker 1: have off for a week, maybe two weeks, and then 348 00:17:24,440 --> 00:17:26,040 Speaker 1: before you know it, it was years. 349 00:17:26,400 --> 00:17:26,600 Speaker 4: You know. 350 00:17:27,119 --> 00:17:28,360 Speaker 2: Yeah, it was crazy time. 351 00:17:28,560 --> 00:17:32,200 Speaker 3: And Peter, the director of our film, and I had 352 00:17:32,240 --> 00:17:35,200 Speaker 3: been talking in January before the pandemic hit about making 353 00:17:35,200 --> 00:17:39,200 Speaker 3: a film about mental health and in the chef community, 354 00:17:39,840 --> 00:17:41,920 Speaker 3: what is the state of mind of a chef these days? 355 00:17:42,359 --> 00:17:44,440 Speaker 3: And you know, because we have been through a lot 356 00:17:44,520 --> 00:17:47,280 Speaker 3: in the last several years, we've been talking about tipping 357 00:17:47,480 --> 00:17:51,199 Speaker 3: and the me too movement, you know, impacted everybody in 358 00:17:51,200 --> 00:17:54,159 Speaker 3: the restaurant industry because everybody, you know, we figured out 359 00:17:54,200 --> 00:17:56,280 Speaker 3: there were a lot of crazy, wild times for people 360 00:17:56,800 --> 00:18:01,399 Speaker 3: and tough times, and and then the pandemic hit and 361 00:18:01,440 --> 00:18:05,480 Speaker 3: we were both finding ourselves in la thinking we might 362 00:18:05,520 --> 00:18:07,800 Speaker 3: need to start talking to these chefs because I told Pete, 363 00:18:07,800 --> 00:18:10,520 Speaker 3: I said, people are sending me dark messages about their 364 00:18:10,960 --> 00:18:13,760 Speaker 3: friends of yours, friends of mine in the restaurant business, 365 00:18:13,800 --> 00:18:17,680 Speaker 3: like I can't taste I think I have COVID. I'm 366 00:18:17,720 --> 00:18:19,199 Speaker 3: not really used to putting my food in a to 367 00:18:19,280 --> 00:18:21,159 Speaker 3: go box? Like, how am I going to do this? 368 00:18:21,200 --> 00:18:22,160 Speaker 3: How is this going to work? 369 00:18:23,480 --> 00:18:23,679 Speaker 2: You know? 370 00:18:23,720 --> 00:18:25,399 Speaker 3: How much wine do you have to drink? Like somebody 371 00:18:25,400 --> 00:18:28,680 Speaker 3: said that in the film. We got on a zoom 372 00:18:28,680 --> 00:18:31,280 Speaker 3: with a bunch of chefs and they all seem really 373 00:18:33,119 --> 00:18:35,040 Speaker 3: really sad, like really depressed. 374 00:18:35,600 --> 00:18:40,080 Speaker 1: And it's interesting because what you come to explain in 375 00:18:40,160 --> 00:18:43,879 Speaker 1: the film, which I think most people don't know because 376 00:18:43,920 --> 00:18:46,520 Speaker 1: they don't have chefs in their life. I'm very fortunate 377 00:18:46,520 --> 00:18:49,280 Speaker 1: to have a chef cook for me, you know, never 378 00:18:49,320 --> 00:18:53,240 Speaker 1: mind you, but a world renowned chef. But I would 379 00:18:53,240 --> 00:18:55,679 Speaker 1: not have known the nature of chefs had you not 380 00:18:55,840 --> 00:19:00,760 Speaker 1: really explained it and shown it so beautifully in the documentary. 381 00:19:00,840 --> 00:19:06,400 Speaker 1: And basically their job is to love and nurture, right, 382 00:19:06,480 --> 00:19:09,399 Speaker 1: that's the nature of a chef. Right That cooking for 383 00:19:09,520 --> 00:19:11,639 Speaker 1: someone is an act of love. 384 00:19:12,200 --> 00:19:12,600 Speaker 2: That's right. 385 00:19:12,640 --> 00:19:15,440 Speaker 3: And it's like the one hundred percent about hospitality. It's 386 00:19:15,480 --> 00:19:19,280 Speaker 3: really like you welcome somebody into a restaurant like you're 387 00:19:19,280 --> 00:19:22,080 Speaker 3: in their home. So you know, it's interesting coming to 388 00:19:22,119 --> 00:19:25,000 Speaker 3: you in your home where I've been this restaurant chef 389 00:19:25,040 --> 00:19:27,520 Speaker 3: my whole life, but I feel like I'm part of 390 00:19:27,560 --> 00:19:31,119 Speaker 3: your family. Right at the same time, Yes, that's the 391 00:19:31,280 --> 00:19:33,560 Speaker 3: kind of nature that you have to have to be 392 00:19:33,600 --> 00:19:34,440 Speaker 3: a really good chef. 393 00:19:34,480 --> 00:19:35,840 Speaker 2: You got to really. 394 00:19:35,600 --> 00:19:38,840 Speaker 3: Want to love the ingredients and love the space so 395 00:19:38,960 --> 00:19:42,640 Speaker 3: much that you invite people in and take care of them. 396 00:19:43,119 --> 00:19:48,200 Speaker 1: Right. And so when the world stopped, you know, in 397 00:19:48,359 --> 00:19:52,600 Speaker 1: twenty twenty in March, right, the world just stopped. All 398 00:19:52,680 --> 00:19:56,240 Speaker 1: of these people, all of their lives, years and years 399 00:19:56,359 --> 00:20:01,760 Speaker 1: of lives intertwined with staff, and all of a sudden, 400 00:20:02,359 --> 00:20:06,040 Speaker 1: there was nothing. There's no work to go to, there 401 00:20:06,080 --> 00:20:08,960 Speaker 1: were no people to see, there was no one to 402 00:20:09,000 --> 00:20:13,359 Speaker 1: cook for. Everything disappeared from their reality. 403 00:20:14,080 --> 00:20:16,959 Speaker 3: Yeah, and so many people got furloughed at different restaurants. 404 00:20:17,480 --> 00:20:20,399 Speaker 3: I mean it was so dangerous to like everybody had 405 00:20:20,440 --> 00:20:23,520 Speaker 3: to wear a mask. It's very different than the nature 406 00:20:23,560 --> 00:20:26,639 Speaker 3: of a restaurant or like an extended family everywhere, and 407 00:20:26,680 --> 00:20:29,320 Speaker 3: everybody's very you have to be able to be close 408 00:20:29,400 --> 00:20:32,240 Speaker 3: to people. And it's like a kind of choreography in 409 00:20:32,359 --> 00:20:34,879 Speaker 3: a in a kitchen. You know where you're dancing behind 410 00:20:34,880 --> 00:20:38,840 Speaker 3: the line, and you know everybody's got sanitized and everything, 411 00:20:38,880 --> 00:20:40,199 Speaker 3: but everybody's touching everything. 412 00:20:40,359 --> 00:20:44,440 Speaker 2: You know, it's very personal. Yes, and do you watch 413 00:20:44,520 --> 00:20:46,680 Speaker 2: the Bear? Yes? Oh, I love the Bear. The Bear? 414 00:20:46,840 --> 00:20:50,399 Speaker 1: Is that an accurate representation of a of a chef's kitchen, 415 00:20:50,480 --> 00:20:54,080 Speaker 1: of how a French laundry chef, so to speak, trains 416 00:20:54,160 --> 00:20:55,879 Speaker 1: chef would run a place? 417 00:20:56,040 --> 00:20:57,200 Speaker 2: Is it accurate? 418 00:20:57,400 --> 00:20:59,760 Speaker 3: I think it's a really good slice of what it's 419 00:20:59,800 --> 00:21:02,680 Speaker 3: like in restaurant kitchens. I love how it's gone from 420 00:21:02,880 --> 00:21:05,680 Speaker 3: the first season of The Sandwich Shop into a fine 421 00:21:05,720 --> 00:21:06,720 Speaker 3: dining restaurant. 422 00:21:06,960 --> 00:21:10,880 Speaker 2: I love the psychology of every character, especially like the. 423 00:21:10,800 --> 00:21:14,240 Speaker 3: Cousin character and the pastry chef and the sioux chef, 424 00:21:14,280 --> 00:21:15,399 Speaker 3: their chef to cuisine. 425 00:21:15,760 --> 00:21:18,120 Speaker 2: There are so many realistic things that are happening. 426 00:21:18,680 --> 00:21:23,400 Speaker 3: You know, coming from sort of this crazy, abusive family. 427 00:21:23,680 --> 00:21:26,679 Speaker 3: It's a typical story. It's a typical story of a 428 00:21:26,840 --> 00:21:29,000 Speaker 3: person working in the restaurant. It's not everybody's story, but 429 00:21:29,040 --> 00:21:31,520 Speaker 3: it's I think all the characters cover different personality. 430 00:21:31,600 --> 00:21:33,520 Speaker 1: And I think for comedians too, you could say that 431 00:21:33,560 --> 00:21:37,080 Speaker 1: they usually have sad childhoods. You know, not all the time, 432 00:21:37,119 --> 00:21:40,400 Speaker 1: but a vast majority. I would say that they learned 433 00:21:40,440 --> 00:21:42,399 Speaker 1: to be funny and to use that as a weapon 434 00:21:42,520 --> 00:21:45,600 Speaker 1: or armor in some way to protect them to get out. 435 00:21:46,320 --> 00:21:50,680 Speaker 1: Very interesting to see the personality type of a profession now. 436 00:21:50,800 --> 00:21:53,880 Speaker 1: I know from having made my own documentaries that when 437 00:21:53,920 --> 00:21:56,720 Speaker 1: you start a documentary, you don't necessarily get what you 438 00:21:56,760 --> 00:21:59,320 Speaker 1: think you're going to get. Right when you started this, 439 00:21:59,480 --> 00:22:00,880 Speaker 1: what did you think you were going to get? 440 00:22:01,000 --> 00:22:03,520 Speaker 3: Well, when we started it, it was like, you know, 441 00:22:03,640 --> 00:22:06,560 Speaker 3: the conversation that Pete and I had was let's talk 442 00:22:06,600 --> 00:22:08,960 Speaker 3: to these different personalities, and we had different opinions about 443 00:22:08,960 --> 00:22:10,480 Speaker 3: who we should talk to, and I said, I want 444 00:22:10,480 --> 00:22:13,960 Speaker 3: to bring in a group of chefs that some people 445 00:22:14,000 --> 00:22:16,119 Speaker 3: you've seen before and heard of, but I wanted to 446 00:22:16,160 --> 00:22:17,240 Speaker 3: get everybody's voice. 447 00:22:17,600 --> 00:22:19,359 Speaker 2: And then it just became more and more apparent that 448 00:22:19,440 --> 00:22:20,119 Speaker 2: I needed. 449 00:22:19,880 --> 00:22:24,920 Speaker 3: To really collect a good mix between not just celebrity 450 00:22:25,000 --> 00:22:27,840 Speaker 3: chefs and Michelin starred chefs, but like mom and pop 451 00:22:27,880 --> 00:22:30,720 Speaker 3: shops and different kinds of ethnic cuisines and different parts 452 00:22:30,760 --> 00:22:33,760 Speaker 3: of different neighborhoods. And I really wanted to kind of 453 00:22:33,840 --> 00:22:38,639 Speaker 3: capture everybody, which is really challenging totally. Nobody makes a 454 00:22:38,640 --> 00:22:42,119 Speaker 3: film with fifty personalities are going to talk that I 455 00:22:42,160 --> 00:22:43,959 Speaker 3: really want you to hear each one of their voices. 456 00:22:44,840 --> 00:22:46,800 Speaker 3: So we started out with you know, okay, we'll start 457 00:22:46,840 --> 00:22:48,920 Speaker 3: in LA with this group of people, and then we'll 458 00:22:49,000 --> 00:22:51,479 Speaker 3: get to the Bay Area. Remember, because we didn't even 459 00:22:51,520 --> 00:22:56,200 Speaker 3: know if we could travel right, everything was mysterious and unknown. 460 00:22:56,480 --> 00:22:56,840 Speaker 2: Yeah. 461 00:22:57,240 --> 00:23:00,960 Speaker 3: And then also what happened was this personal story of 462 00:23:01,000 --> 00:23:03,400 Speaker 3: mine came out in it that wasn't part of the conversation. 463 00:23:04,000 --> 00:23:07,200 Speaker 3: After speaking with Lincoln Carson, who's a chef in Los 464 00:23:07,240 --> 00:23:10,960 Speaker 3: Angeles who had just opened a really, really cool restaurant 465 00:23:10,960 --> 00:23:13,600 Speaker 3: in downtown LA, I really had a moment where I 466 00:23:13,640 --> 00:23:16,119 Speaker 3: was like, this is way too close. This reminds me 467 00:23:16,160 --> 00:23:18,720 Speaker 3: of two thousand and eight and the stock market crash, 468 00:23:18,720 --> 00:23:22,199 Speaker 3: and my own restaurant in my mind was I was 469 00:23:22,200 --> 00:23:25,719 Speaker 3: a failure and it took me a long time to 470 00:23:25,760 --> 00:23:29,879 Speaker 3: get past that feeling of I failed my restaurants. 471 00:23:29,520 --> 00:23:35,160 Speaker 1: Even though there was an extenuating circumstance. Absolutely Wall Street collapsed, right, 472 00:23:35,680 --> 00:23:38,040 Speaker 1: and it was for you to do it was impossible, 473 00:23:38,080 --> 00:23:42,520 Speaker 1: And the same with COVID, and that a whole world 474 00:23:42,760 --> 00:23:47,440 Speaker 1: wanting to eat outside in public was done and they 475 00:23:47,440 --> 00:23:50,840 Speaker 1: were left alone to nothingness, right, and some of them 476 00:23:50,880 --> 00:23:52,920 Speaker 1: filled it with not such great things. 477 00:23:53,640 --> 00:23:55,919 Speaker 3: And it was I kept hearing their stories as we 478 00:23:55,920 --> 00:23:59,640 Speaker 3: were going along and thinking, I actually need to help 479 00:23:59,680 --> 00:24:02,240 Speaker 3: coach them that it's not the end. 480 00:24:02,800 --> 00:24:03,760 Speaker 2: They're going to be fine. 481 00:24:03,840 --> 00:24:06,600 Speaker 3: They have to figure out how to redo this. And 482 00:24:06,720 --> 00:24:09,479 Speaker 3: I was very curious about how each of them, you know, 483 00:24:10,119 --> 00:24:12,879 Speaker 3: was responding to everything, or if they were in fact 484 00:24:13,359 --> 00:24:17,919 Speaker 3: reevaluating their priorities and taking extra time off. And so 485 00:24:18,000 --> 00:24:21,119 Speaker 3: I got a really interesting mix of different reactions and 486 00:24:21,119 --> 00:24:24,600 Speaker 3: different kinds of personalities. But I didn't expect my own 487 00:24:24,640 --> 00:24:26,840 Speaker 3: story to come out in it, and that was kind 488 00:24:26,880 --> 00:24:28,879 Speaker 3: of a it was a really good part of the 489 00:24:28,880 --> 00:24:33,119 Speaker 3: filmmaking surprise. Yeah, which I also I think filmmaking is 490 00:24:33,680 --> 00:24:36,400 Speaker 3: a fascinating journey because I knew going into a documentary 491 00:24:36,480 --> 00:24:39,200 Speaker 3: or probably any film, that things would happen, and you'd 492 00:24:39,240 --> 00:24:41,280 Speaker 3: have to allow them to happen, and that might be 493 00:24:41,320 --> 00:24:44,680 Speaker 3: the beautiful point of the whole message. 494 00:24:44,400 --> 00:24:48,240 Speaker 1: Right, What about your own story? Were you aware that 495 00:24:48,240 --> 00:24:51,760 Speaker 1: that was your story? Were you aware that going in, like, oh, 496 00:24:51,760 --> 00:24:54,080 Speaker 1: I have this thing I'm working on and trying to 497 00:24:54,080 --> 00:24:57,040 Speaker 1: figure it out, or did it come to you as 498 00:24:57,080 --> 00:24:58,280 Speaker 1: you saw it on film. 499 00:24:58,880 --> 00:25:02,280 Speaker 3: Well, it's interesting because is like when I stopped working 500 00:25:02,280 --> 00:25:06,000 Speaker 3: in restaurants full time, I started writing, and I had 501 00:25:06,040 --> 00:25:08,919 Speaker 3: been working on a manuscript for a while where this 502 00:25:09,000 --> 00:25:11,600 Speaker 3: story was in it, but it was so many details 503 00:25:11,640 --> 00:25:14,879 Speaker 3: about the falling of it all and how it just 504 00:25:14,920 --> 00:25:16,919 Speaker 3: all unraveled and felt like it just flew out of 505 00:25:16,920 --> 00:25:19,720 Speaker 3: my hands, and I never published that book. It was 506 00:25:19,760 --> 00:25:23,080 Speaker 3: interesting because Anthony Bourdain really liked that early manuscript. But 507 00:25:23,119 --> 00:25:25,159 Speaker 3: now I'm kind of happy that that message what I 508 00:25:25,160 --> 00:25:28,920 Speaker 3: really needed came out in the film. And now I'm like, Okay, 509 00:25:28,920 --> 00:25:31,280 Speaker 3: now I can set that I've done that right, so 510 00:25:31,359 --> 00:25:33,200 Speaker 3: I can focus on some other things that I think 511 00:25:33,240 --> 00:25:35,359 Speaker 3: are probably more important in a book for me to 512 00:25:35,520 --> 00:25:36,000 Speaker 3: write about. 513 00:25:36,040 --> 00:25:37,760 Speaker 2: So I'm still working on that. Excellent. 514 00:25:38,040 --> 00:25:42,160 Speaker 1: Your whole family is very creative, right, Your brother plays 515 00:25:42,200 --> 00:25:43,119 Speaker 1: with who did what? 516 00:25:43,200 --> 00:25:44,640 Speaker 2: Band. Did I just see with him? 517 00:25:45,119 --> 00:25:50,120 Speaker 3: You saw Jason playing with Saint Vincent right now with beck? 518 00:25:50,520 --> 00:25:52,560 Speaker 2: Oh? Yeah wow. 519 00:25:53,080 --> 00:25:55,920 Speaker 3: And then my other brother, Ryan lives in New York 520 00:25:56,440 --> 00:26:01,399 Speaker 3: and he is a storyboard artist and filmmaker and writer, 521 00:26:01,560 --> 00:26:05,160 Speaker 3: and so he works on all different aspects of the filmmaking. 522 00:26:05,359 --> 00:26:09,639 Speaker 1: Yeah, your family get to celebrate in the success of 523 00:26:09,680 --> 00:26:11,320 Speaker 1: this film. Sorry, we're closed. 524 00:26:11,440 --> 00:26:14,520 Speaker 3: My parents are extremely supportive of all of us. And 525 00:26:15,280 --> 00:26:18,040 Speaker 3: my dad, like I said, is an abstract painter. Or 526 00:26:18,440 --> 00:26:20,280 Speaker 3: I said he was an art professor, but he is 527 00:26:20,320 --> 00:26:23,600 Speaker 3: still an abstract painter and paints all the time. And 528 00:26:24,359 --> 00:26:27,239 Speaker 3: he and my stepmom and my mother are all very 529 00:26:27,280 --> 00:26:30,159 Speaker 3: supportive of this film. And they you know, it's I 530 00:26:30,200 --> 00:26:33,159 Speaker 3: think it's they're just kind of like blown away by 531 00:26:33,200 --> 00:26:35,440 Speaker 3: their kids often. I mean, I love that they love 532 00:26:35,480 --> 00:26:39,080 Speaker 3: the creative side of us, because really we're successful creative 533 00:26:39,119 --> 00:26:40,879 Speaker 3: people because. 534 00:26:40,480 --> 00:26:43,080 Speaker 1: Of them, don't you think because of having two artists 535 00:26:43,200 --> 00:26:47,760 Speaker 1: parents who are that's the lens they see the world through. 536 00:26:48,240 --> 00:26:52,400 Speaker 1: It allows and encourages kids to find their own artistic path. 537 00:26:52,480 --> 00:26:53,720 Speaker 2: I think, yeah. Yeah. 538 00:26:53,760 --> 00:26:55,920 Speaker 3: And my mom is also a really good cook, and 539 00:26:56,240 --> 00:26:58,359 Speaker 3: she doesn't cook very much anymore, but she loves to bake. 540 00:26:58,960 --> 00:27:01,520 Speaker 2: I think that's where I got that, oh right, exactly. 541 00:27:02,280 --> 00:27:07,320 Speaker 1: So this film has been getting rave reviews everywhere. Everyone 542 00:27:07,359 --> 00:27:10,400 Speaker 1: I know who has seen it has had the same effect. 543 00:27:10,680 --> 00:27:13,879 Speaker 1: There's one other piece of work. Bo Burnham, who is 544 00:27:13,920 --> 00:27:19,520 Speaker 1: a fantastic comedic actor, writer, producer, director. He did this 545 00:27:20,119 --> 00:27:24,280 Speaker 1: one man show called Inside about what it felt like 546 00:27:24,400 --> 00:27:27,680 Speaker 1: to be inside for COVID, and he produced the whole 547 00:27:27,680 --> 00:27:30,240 Speaker 1: thing and did the whole thing himself alone. 548 00:27:30,760 --> 00:27:34,600 Speaker 2: Inside. I saw some of that and it was just amazing. 549 00:27:34,720 --> 00:27:35,760 Speaker 2: It was so cool. 550 00:27:35,920 --> 00:27:37,919 Speaker 1: It blew me away because I thought there is so 551 00:27:38,119 --> 00:27:40,560 Speaker 1: much art that's going to come out of COVID, because 552 00:27:40,600 --> 00:27:44,560 Speaker 1: it was such a strange experience, and for someone to 553 00:27:44,640 --> 00:27:47,160 Speaker 1: get in there like Bo did, and like you did 554 00:27:47,200 --> 00:27:52,320 Speaker 1: with this film Sorry We're Closed, it really allows you 555 00:27:52,480 --> 00:27:55,840 Speaker 1: to feel your own feelings of loss and confusion and 556 00:27:55,960 --> 00:28:00,159 Speaker 1: uncertainty that happened during COVID and what it did to 557 00:28:00,240 --> 00:28:03,760 Speaker 1: the ground beneath our feet. Everybody got shook in a way. 558 00:28:03,840 --> 00:28:07,480 Speaker 1: But but there were professions and Chef is just being 559 00:28:07,520 --> 00:28:11,280 Speaker 1: one of many that were locked out of doing what 560 00:28:11,400 --> 00:28:14,040 Speaker 1: they had done their whole life. There was a woman 561 00:28:14,080 --> 00:28:16,919 Speaker 1: in the documentary who you interviewed who was talking about 562 00:28:16,920 --> 00:28:20,439 Speaker 1: how she knew all the smells of the waiters and 563 00:28:20,480 --> 00:28:23,400 Speaker 1: the kitchen staff that she's like and I missed those 564 00:28:23,480 --> 00:28:25,199 Speaker 1: smells like of her people. 565 00:28:25,480 --> 00:28:27,400 Speaker 3: That's what I mean, You're so close to people. That's 566 00:28:27,440 --> 00:28:30,040 Speaker 3: Gabrielle Hamilton, Yes restaurant in New York. 567 00:28:30,160 --> 00:28:33,320 Speaker 1: Right, she was fantastic, what a great yes. 568 00:28:33,680 --> 00:28:35,320 Speaker 2: Yeah. And then also. 569 00:28:35,760 --> 00:28:37,959 Speaker 3: Alice Waters is in the film, who's you know, an 570 00:28:38,200 --> 00:28:44,479 Speaker 3: iconic person chef restauranteur in San Francisco, Berkeley actually, and 571 00:28:45,360 --> 00:28:47,920 Speaker 3: she says something so important. I think it's one of 572 00:28:47,960 --> 00:28:50,320 Speaker 3: the best lines in the film about this is just 573 00:28:50,360 --> 00:28:53,320 Speaker 3: a dress rehearsal for climate change. And you know these 574 00:28:53,840 --> 00:28:57,560 Speaker 3: this fire in Lehina in Maui recently just kind of 575 00:28:58,400 --> 00:29:02,520 Speaker 3: it should be a high warning like the smoky the 576 00:29:02,560 --> 00:29:07,320 Speaker 3: bear science size extremely high right to every city because 577 00:29:07,640 --> 00:29:11,480 Speaker 3: we have all different wind pressure, climate pressure. Now, you know, 578 00:29:11,600 --> 00:29:15,120 Speaker 3: like this thing that we experienced last winter here in 579 00:29:15,160 --> 00:29:18,280 Speaker 3: Los Angeles with this atmospheric river, I'm like, never heard 580 00:29:18,280 --> 00:29:20,560 Speaker 3: of that before me either, And I mean we had 581 00:29:20,600 --> 00:29:23,120 Speaker 3: torrential downpours like it was New York rain here. 582 00:29:23,200 --> 00:29:24,760 Speaker 2: Yes, it was unbelievable. 583 00:29:24,800 --> 00:29:27,920 Speaker 1: Really, it was like I'm like, it's just the beginning, 584 00:29:27,960 --> 00:29:28,640 Speaker 1: I mean beginning. 585 00:29:28,680 --> 00:29:31,800 Speaker 3: You're right, you know, if I hear the Atlantic Ocean 586 00:29:31,840 --> 00:29:34,720 Speaker 3: is warming up, I mean this all sounds so gloomy 587 00:29:34,800 --> 00:29:37,720 Speaker 3: and crazy, you know, Like I've started looking at books 588 00:29:37,760 --> 00:29:41,600 Speaker 3: like Surviving Climate Change, like, you know, yes, but it's 589 00:29:41,640 --> 00:29:44,520 Speaker 3: it is scary, and I think that that's a really good, 590 00:29:44,680 --> 00:29:47,400 Speaker 3: somewhat prophetic point in the film when Alice says that, 591 00:29:47,880 --> 00:29:50,360 Speaker 3: you know, like, I keep thinking, Okay, everybody kind of 592 00:29:50,360 --> 00:29:52,440 Speaker 3: thinks we're back to normal with restaurants and stuff. I'm like, 593 00:29:52,440 --> 00:29:55,120 Speaker 3: but I have a friend in Maui who's restaurant burned down. 594 00:29:55,960 --> 00:29:58,800 Speaker 3: I just think, whoa if that ever happens in like 595 00:29:58,840 --> 00:30:01,320 Speaker 3: in Los Angeles and this whole area gets wiped. 596 00:30:01,080 --> 00:30:02,640 Speaker 2: Out, I mean, what the heck? 597 00:30:02,640 --> 00:30:04,840 Speaker 3: I mean, we're in a desert here, in a bowl, 598 00:30:04,960 --> 00:30:06,400 Speaker 3: you know, especially in the alleyside. 599 00:30:06,600 --> 00:30:10,000 Speaker 1: Bro We're not in tropical middle of the Pacific Ocean. 600 00:30:10,120 --> 00:30:10,400 Speaker 2: You know. 601 00:30:10,840 --> 00:30:14,200 Speaker 1: I've seen all of these weird kind of conspiracy that 602 00:30:14,320 --> 00:30:17,520 Speaker 1: it's a weapon from the government that started the FI 603 00:30:17,520 --> 00:30:21,640 Speaker 1: I'm like, please, people, you're gonna look everywhere else except 604 00:30:21,640 --> 00:30:24,880 Speaker 1: for what has happened to the world with climate change, 605 00:30:24,920 --> 00:30:31,239 Speaker 1: what our own way of living has done to the existence. 606 00:30:30,720 --> 00:30:34,000 Speaker 2: Of mankind in general, right, and. 607 00:30:33,720 --> 00:30:36,400 Speaker 1: You know, we just dody out do do keep getting 608 00:30:36,400 --> 00:30:37,959 Speaker 1: those cars filled with gas. 609 00:30:38,040 --> 00:30:42,440 Speaker 3: And I hope for people is that in some way 610 00:30:43,160 --> 00:30:45,040 Speaker 3: we kind of do have to go Like we say 611 00:30:45,040 --> 00:30:46,440 Speaker 3: this in the film, we have to go back to 612 00:30:46,480 --> 00:30:49,200 Speaker 3: some ways that we I think Chris Cosantino says this, 613 00:30:49,640 --> 00:30:53,440 Speaker 3: the ways we did food before. The truth is we 614 00:30:53,480 --> 00:30:56,240 Speaker 3: need to like plant our own vegetables. And I know 615 00:30:56,280 --> 00:30:58,240 Speaker 3: that sounds like Rosie. I know you're not going to 616 00:30:58,320 --> 00:30:59,880 Speaker 3: do that, but I might have to plant some vegetables. 617 00:31:00,120 --> 00:31:02,320 Speaker 2: Well you could do it for me. I gladly take 618 00:31:02,360 --> 00:31:06,720 Speaker 2: your fresh vegetables, but totally have to. 619 00:31:06,920 --> 00:31:10,440 Speaker 3: I mean it sounds so like I always feel like, 620 00:31:11,280 --> 00:31:13,239 Speaker 3: not unlike Alice, but like I feel like when I 621 00:31:13,280 --> 00:31:16,440 Speaker 3: talk like that, that people somewhere out there think that 622 00:31:16,480 --> 00:31:19,320 Speaker 3: this is really snotty food talk. And it's not snobby 623 00:31:19,320 --> 00:31:22,360 Speaker 3: food talk. The farmer's market is not elitist. It's not 624 00:31:22,440 --> 00:31:26,200 Speaker 3: liberal elitist. It's how people have survived for so long. 625 00:31:26,840 --> 00:31:30,520 Speaker 3: Is people understand seasons and vegetables and fruits and what 626 00:31:30,600 --> 00:31:33,000 Speaker 3: can grow in certain regions, and you know what. 627 00:31:33,160 --> 00:31:36,920 Speaker 1: People need to stay healthy. Yes, it's cheaper to do it. 628 00:31:37,000 --> 00:31:38,960 Speaker 3: You know, I grow a bunch of herbs and I 629 00:31:39,000 --> 00:31:40,440 Speaker 3: have a couple of citrus trees at home. 630 00:31:40,680 --> 00:31:42,360 Speaker 2: I don't have like a huge yard or anything. 631 00:31:42,360 --> 00:31:43,480 Speaker 3: I just have a deck and I have to fight 632 00:31:43,480 --> 00:31:44,440 Speaker 3: for things with the squirrels. 633 00:31:44,480 --> 00:31:48,720 Speaker 1: But right right, I can imagine what has the response 634 00:31:48,800 --> 00:31:51,440 Speaker 1: been from other ships who've seen this film. 635 00:31:52,000 --> 00:31:52,840 Speaker 2: Oh it's so great. 636 00:31:52,960 --> 00:31:54,720 Speaker 1: I mean, I have you been getting a lot of 637 00:31:54,760 --> 00:31:58,160 Speaker 1: comments and everybody's saying what it meant to them, because 638 00:31:58,160 --> 00:32:00,640 Speaker 1: I can imagine if this is your line at work, 639 00:32:00,960 --> 00:32:04,080 Speaker 1: what a beautiful love story and love letter this is 640 00:32:04,520 --> 00:32:07,760 Speaker 1: for the industry of restaurant tours and chefs. 641 00:32:08,120 --> 00:32:10,360 Speaker 3: Yeah, it really is a love letter when I think 642 00:32:10,400 --> 00:32:13,280 Speaker 3: about it, because I really do love the food business 643 00:32:13,280 --> 00:32:15,200 Speaker 3: so much. I you know, screened it in lots of 644 00:32:15,200 --> 00:32:18,480 Speaker 3: different places last year in film festivals and different chefs 645 00:32:18,520 --> 00:32:18,840 Speaker 3: all over. 646 00:32:19,080 --> 00:32:20,560 Speaker 2: Some people have walked out on. 647 00:32:20,520 --> 00:32:22,360 Speaker 1: It because it was too recent, too emotional. 648 00:32:22,480 --> 00:32:22,840 Speaker 2: Yeah right. 649 00:32:22,960 --> 00:32:24,960 Speaker 3: We were like I had to shut down my restaurant, 650 00:32:25,080 --> 00:32:27,200 Speaker 3: right and this is too much for me, yeah right, 651 00:32:27,280 --> 00:32:28,800 Speaker 3: and had to come back and say, but I'll want 652 00:32:28,800 --> 00:32:31,640 Speaker 3: to watch it again, and you know, and then as 653 00:32:31,680 --> 00:32:33,200 Speaker 3: time has moved on, because this has been. 654 00:32:33,400 --> 00:32:34,640 Speaker 2: You know, it's three years later. 655 00:32:35,040 --> 00:32:39,479 Speaker 3: I think the timing is good, particularly because you know, 656 00:32:39,560 --> 00:32:43,920 Speaker 3: we did talk about loosely like a few points. We 657 00:32:43,960 --> 00:32:46,880 Speaker 3: really used Trump as like comedic points in the film. 658 00:32:47,240 --> 00:32:50,000 Speaker 3: I think we used him as a good character in 659 00:32:50,040 --> 00:32:51,040 Speaker 3: it in a lot of ways. 660 00:32:51,360 --> 00:32:55,840 Speaker 1: Well, he was a prominent figure during because of and 661 00:32:56,240 --> 00:32:59,320 Speaker 1: you know, listen, he's he's a prominent feature in the 662 00:32:59,400 --> 00:33:02,440 Speaker 1: last eight years of the life of this country and 663 00:33:02,560 --> 00:33:04,080 Speaker 1: we're still recuing and I don't. 664 00:33:03,880 --> 00:33:06,400 Speaker 3: Want to give that person any more airtime either. Yeah, 665 00:33:06,680 --> 00:33:09,240 Speaker 3: you know, for it to be a good documentary, it 666 00:33:09,280 --> 00:33:13,040 Speaker 3: has to have some of that, you know, the reality 667 00:33:13,080 --> 00:33:16,560 Speaker 3: in it, right, And I mean everybody will recall this 668 00:33:16,640 --> 00:33:18,840 Speaker 3: time where we were like stuck on our phones and 669 00:33:18,840 --> 00:33:23,520 Speaker 3: listening to Sarah Cooper do you know imitation imitations correct, 670 00:33:23,880 --> 00:33:26,680 Speaker 3: And so we had to use some of that flavor 671 00:33:26,720 --> 00:33:27,840 Speaker 3: of what it was really like. 672 00:33:28,120 --> 00:33:30,800 Speaker 1: Right now, it's available everywhere. 673 00:33:30,320 --> 00:33:34,760 Speaker 3: Well, you can dream it on iTunes, Apple, TV, Voodoo, 674 00:33:35,680 --> 00:33:38,320 Speaker 3: Amazon and I think Google Play. 675 00:33:38,880 --> 00:33:39,760 Speaker 2: That's fantastic. 676 00:33:39,960 --> 00:33:42,720 Speaker 1: Yeah, And was it hard to do that to go through, 677 00:33:42,880 --> 00:33:45,240 Speaker 1: to go through that whole I mean it's new for 678 00:33:45,280 --> 00:33:47,760 Speaker 1: you because you're not a documentary filmmaker. This is your 679 00:33:47,800 --> 00:33:50,040 Speaker 1: first try. You hit it out of the park. You 680 00:33:50,120 --> 00:33:52,840 Speaker 1: totally did. It's a beautiful film. I hope you make 681 00:33:52,880 --> 00:33:55,760 Speaker 1: another one on something else that moves you as much 682 00:33:55,800 --> 00:33:58,160 Speaker 1: as this did, because that's all you have in a 683 00:33:58,200 --> 00:34:02,000 Speaker 1: documentary is the passion of the film maker and point 684 00:34:02,040 --> 00:34:04,360 Speaker 1: of view that you come upon as you shoot it. 685 00:34:04,440 --> 00:34:08,719 Speaker 1: And and it's very, very beautifully done. It really is. 686 00:34:09,400 --> 00:34:12,600 Speaker 2: I love food because of its artistic. 687 00:34:14,960 --> 00:34:17,320 Speaker 3: Everything about it, Like it's it is such a beautiful 688 00:34:17,400 --> 00:34:20,120 Speaker 3: artistic medium. It's not just feeding people and taking care 689 00:34:20,160 --> 00:34:24,440 Speaker 3: of people. It's I can be really I've learned this. 690 00:34:24,480 --> 00:34:27,920 Speaker 3: I can create gestures and food. I love saying something 691 00:34:27,960 --> 00:34:31,760 Speaker 3: I've I've I've actually made dishes before, not lately because 692 00:34:31,800 --> 00:34:34,120 Speaker 3: you know, I want to make you happy, but I live. 693 00:34:34,440 --> 00:34:37,040 Speaker 2: Make me happy, make me a surprise dish, come on. 694 00:34:37,200 --> 00:34:39,839 Speaker 3: I mean, like, it's an interesting medium because you can't 695 00:34:39,880 --> 00:34:42,920 Speaker 3: actually do so many you can. It's it's kind of 696 00:34:42,960 --> 00:34:45,720 Speaker 3: like all different kinds of art in one Yeah, especially 697 00:34:45,719 --> 00:34:47,680 Speaker 3: in a restaurant. But I'd like to do follow up 698 00:34:47,680 --> 00:34:49,600 Speaker 3: stuff on not so much like what people are doing 699 00:34:49,800 --> 00:34:54,200 Speaker 3: post COVID, but you know how people are dealing with 700 00:34:54,560 --> 00:34:56,560 Speaker 3: you know, I think this climate change piece of it 701 00:34:57,000 --> 00:34:59,640 Speaker 3: might have a lot to do with other things to investigate. 702 00:35:00,080 --> 00:35:03,560 Speaker 3: I also really love to talk about like this very creative, 703 00:35:03,600 --> 00:35:06,040 Speaker 3: artistic side of food that I feel like we don't 704 00:35:06,080 --> 00:35:08,000 Speaker 3: really talk about that very much. People always ask me 705 00:35:08,040 --> 00:35:10,320 Speaker 3: how I got started, but ask me what I'm really 706 00:35:10,320 --> 00:35:11,480 Speaker 3: interested in cooking today. 707 00:35:12,080 --> 00:35:16,200 Speaker 1: I am very happy that you made this documentary. I'm 708 00:35:16,280 --> 00:35:18,800 Speaker 1: very happy that people get to see your artistry and 709 00:35:19,360 --> 00:35:23,279 Speaker 1: in ways that you know you hadn't expressed it yet, 710 00:35:23,320 --> 00:35:27,799 Speaker 1: to know that you're this wonderful, unbelievable chef in all 711 00:35:27,840 --> 00:35:32,680 Speaker 1: different genres from baking to every kind of ethnic food 712 00:35:32,800 --> 00:35:36,279 Speaker 1: and specialty, that you also have this ability to make 713 00:35:36,320 --> 00:35:42,680 Speaker 1: a beautiful, wonderful, humane, emotionally resonant documentary about a group 714 00:35:42,719 --> 00:35:44,799 Speaker 1: of people that I wasn't very familiar with. 715 00:35:45,080 --> 00:35:48,480 Speaker 3: It's not an easy job being a chef. Obviously, people 716 00:35:48,560 --> 00:35:50,960 Speaker 3: do it because they love it. And then the sad 717 00:35:51,000 --> 00:35:53,080 Speaker 3: part is that we don't even have you know, we 718 00:35:53,120 --> 00:35:56,200 Speaker 3: don't really have guild like right like Hollywood does, so 719 00:35:57,040 --> 00:35:59,560 Speaker 3: we don't have this four oh one k you know, 720 00:36:00,360 --> 00:36:02,799 Speaker 3: insurance thing going on for any of it. I mean, 721 00:36:02,840 --> 00:36:05,040 Speaker 3: we can do that as a small business, but it's 722 00:36:05,120 --> 00:36:07,400 Speaker 3: usually for the employees, and like you're the employer and 723 00:36:07,440 --> 00:36:08,799 Speaker 3: you're kind of like, I don't know if I can 724 00:36:08,840 --> 00:36:10,000 Speaker 3: afford that for myself. 725 00:36:09,719 --> 00:36:11,920 Speaker 2: Right exact, it's messed up. That's messed up. 726 00:36:12,160 --> 00:36:15,359 Speaker 3: And Gabrielle Hamilton says, you know, I really just need 727 00:36:15,400 --> 00:36:17,480 Speaker 3: health insurance, like if I was in Europe. This stuff 728 00:36:17,560 --> 00:36:20,480 Speaker 3: is like part of the deal. It's part of the package. Well, 729 00:36:20,560 --> 00:36:23,120 Speaker 3: and this is just the thing that I think we 730 00:36:23,160 --> 00:36:25,879 Speaker 3: really need to like band together and figure something out, 731 00:36:25,920 --> 00:36:30,080 Speaker 3: because you know, rightly so, the writers and actors are striking, 732 00:36:30,120 --> 00:36:32,240 Speaker 3: and yes, of course, and. 733 00:36:32,120 --> 00:36:33,959 Speaker 2: That is a question that comes up in the film. 734 00:36:33,960 --> 00:36:36,400 Speaker 3: It's like what if the restaurant industry went on strike? 735 00:36:36,440 --> 00:36:39,279 Speaker 3: I mean people would like what would people do? 736 00:36:39,480 --> 00:36:41,480 Speaker 1: I have no idea, you know, and you know that's 737 00:36:41,520 --> 00:36:44,520 Speaker 1: why the unions are important and this country made, you know, 738 00:36:44,640 --> 00:36:49,600 Speaker 1: strong by unions. Well listen, Elizabeth Faulkner. The movie is 739 00:36:49,719 --> 00:36:53,640 Speaker 1: everywhere that you stream iTunes. I saw at Amazon, Apple, 740 00:36:53,960 --> 00:36:58,640 Speaker 1: Apple TV. You can watch it. It's called sorry We're Closed. 741 00:36:58,800 --> 00:37:01,400 Speaker 2: I just need to add one more thing. The restaurant. 742 00:37:01,560 --> 00:37:06,640 Speaker 3: I mean, filmmaking on this first time out documentary filmmaking 743 00:37:07,000 --> 00:37:10,520 Speaker 3: business is just as challenging as opening a restaurant. 744 00:37:10,640 --> 00:37:13,120 Speaker 1: Is it really Oh yeah, I can imagine. Yeah, trying 745 00:37:13,120 --> 00:37:14,680 Speaker 1: to get someone to look at it and see it 746 00:37:14,719 --> 00:37:17,000 Speaker 1: and see it's worth and then trying to get someone 747 00:37:17,000 --> 00:37:19,160 Speaker 1: to buy it and stream it. It's not easy, but 748 00:37:19,239 --> 00:37:21,680 Speaker 1: I'm so glad you did. It's a quality product, so 749 00:37:21,680 --> 00:37:22,839 Speaker 1: I knew it would get out there. 750 00:37:23,160 --> 00:37:24,720 Speaker 2: Thank you so much, Rosie. You're welcome. 751 00:37:24,719 --> 00:37:27,200 Speaker 1: Sorry, we're closed. Go watch it and stream it and 752 00:37:27,280 --> 00:37:29,200 Speaker 1: send us a little note of voice memo and let 753 00:37:29,320 --> 00:37:31,680 Speaker 1: us know what you think. Hey, everybody got to take 754 00:37:31,680 --> 00:37:55,560 Speaker 1: a break. Don't go anywhere. We got questions coming up. Hey, 755 00:37:55,600 --> 00:37:58,520 Speaker 1: we're back, and I hope you enjoyed Elizabeth Faulkner as 756 00:37:58,560 --> 00:38:00,640 Speaker 1: much as I do every single night when she makes 757 00:38:00,640 --> 00:38:01,040 Speaker 1: me dinner. 758 00:38:01,080 --> 00:38:01,799 Speaker 2: I will tell you that. 759 00:38:02,440 --> 00:38:04,640 Speaker 1: Now we have some questions. Here's the first one. 760 00:38:04,719 --> 00:38:05,040 Speaker 2: Hit it. 761 00:38:05,680 --> 00:38:09,840 Speaker 5: Hey, Rosie, this is Brittany again. No, not Britney Spears, 762 00:38:10,040 --> 00:38:13,000 Speaker 5: but I do get that a lot. Anyway, I have 763 00:38:13,120 --> 00:38:17,399 Speaker 5: sort of a lighthearted question for you today. What is 764 00:38:17,480 --> 00:38:21,960 Speaker 5: the most rock star thing you've ever done? I know, 765 00:38:22,160 --> 00:38:24,960 Speaker 5: obviously you've been a celebrity for a long time, so 766 00:38:25,000 --> 00:38:27,000 Speaker 5: I'm curious to hear what you have to say. 767 00:38:27,480 --> 00:38:31,120 Speaker 1: Loving you thank you. Britney not Spears, who's getting a 768 00:38:31,160 --> 00:38:35,560 Speaker 1: divorce apparently, which I don't know, sounds like might be 769 00:38:35,600 --> 00:38:36,320 Speaker 1: a good idea. 770 00:38:36,400 --> 00:38:38,160 Speaker 2: I hope that she's going to end up okay. 771 00:38:38,280 --> 00:38:41,440 Speaker 1: I hope that she gets the treatment and the support 772 00:38:41,520 --> 00:38:42,160 Speaker 1: and love. 773 00:38:41,960 --> 00:38:43,080 Speaker 2: That she needs in her life. 774 00:38:43,120 --> 00:38:47,839 Speaker 1: I think about Britney Spears often and I remain in 775 00:38:47,920 --> 00:38:51,239 Speaker 1: support of her and loving of her in every way. 776 00:38:51,280 --> 00:38:54,640 Speaker 1: But yes, what was the most rock star thing I 777 00:38:54,680 --> 00:38:58,120 Speaker 1: ever did? So it had to be something with Madonna? 778 00:38:58,239 --> 00:39:01,080 Speaker 1: Like I remember, we would fly and her plane to 779 00:39:01,760 --> 00:39:05,600 Speaker 1: some destinations and you know, I would see her on 780 00:39:05,800 --> 00:39:09,440 Speaker 1: stage and rehearsal at the O two Arena in London, 781 00:39:09,560 --> 00:39:12,920 Speaker 1: and you know, it was being in her presence and 782 00:39:13,440 --> 00:39:15,600 Speaker 1: hanging out with her and all of the people that 783 00:39:15,640 --> 00:39:19,239 Speaker 1: she knows, which is pretty much everyone. But I do 784 00:39:19,320 --> 00:39:24,960 Speaker 1: remember one time I flew my best friends and their 785 00:39:25,000 --> 00:39:30,440 Speaker 1: spouse is over to Europe on a private plane. And 786 00:39:30,960 --> 00:39:35,439 Speaker 1: that was pretty wild in my mind that I did that. 787 00:39:35,560 --> 00:39:39,239 Speaker 1: You know, we went on vacation. A lot of us, 788 00:39:39,320 --> 00:39:42,160 Speaker 1: all my friends, had not been to Europe, and so 789 00:39:42,239 --> 00:39:45,720 Speaker 1: we went on an extended stay in Europe and flew 790 00:39:45,760 --> 00:39:49,800 Speaker 1: there and back private. Not something I would do today, 791 00:39:49,880 --> 00:39:52,960 Speaker 1: but back then I did it, So there you have it. 792 00:39:53,400 --> 00:39:56,680 Speaker 1: Thanks Brittany for the question. We have one more coming 793 00:39:56,760 --> 00:39:58,160 Speaker 1: at you hit me. 794 00:39:58,719 --> 00:40:03,840 Speaker 4: Okay, I figured this voice memo thing out. Yeah. Yeah, 795 00:40:03,920 --> 00:40:08,160 Speaker 4: I'm a little old here anyway. I live in London, 796 00:40:08,360 --> 00:40:12,719 Speaker 4: happy to hear you again. I had little babies when 797 00:40:12,760 --> 00:40:16,720 Speaker 4: I first used to watch your show back in Long 798 00:40:16,719 --> 00:40:21,080 Speaker 4: Island City and now I'm in London and to hear 799 00:40:21,120 --> 00:40:24,240 Speaker 4: you is like being with a sister. So I'm really 800 00:40:24,280 --> 00:40:30,160 Speaker 4: appreciating your guests and your sensitivity and your questions and 801 00:40:30,200 --> 00:40:38,160 Speaker 4: your intelligence. So please continue onwards, don't stop, Let's keep going. 802 00:40:38,880 --> 00:40:46,279 Speaker 2: I like it. Bye. I love that. I loved that. 803 00:40:46,400 --> 00:40:48,160 Speaker 2: I didn't get your name at the beginning. Did you 804 00:40:48,200 --> 00:40:48,520 Speaker 2: say it? 805 00:40:48,560 --> 00:40:51,320 Speaker 1: I'm not sure you did, but I'm glad you figured 806 00:40:51,320 --> 00:40:53,520 Speaker 1: out how to leave a message and then next time 807 00:40:53,600 --> 00:40:57,440 Speaker 1: put your name in there and you know, ask me 808 00:40:57,480 --> 00:41:00,040 Speaker 1: a question. But thank you for loving me and for 809 00:41:00,080 --> 00:41:03,400 Speaker 1: your sweet comments, and for the fact that I feel 810 00:41:03,400 --> 00:41:05,640 Speaker 1: like a sister to you. That really means a lot 811 00:41:05,680 --> 00:41:08,520 Speaker 1: to me. I don't really have a relationship with my 812 00:41:08,600 --> 00:41:12,239 Speaker 1: sister anymore. It's been many, many years, and it's a 813 00:41:12,239 --> 00:41:15,920 Speaker 1: heartbreak I have to tell you. Still still a heartbreak, 814 00:41:16,440 --> 00:41:19,000 Speaker 1: but onward, right, what other choice do we have? 815 00:41:19,280 --> 00:41:19,720 Speaker 2: Onward? 816 00:41:20,280 --> 00:41:21,960 Speaker 1: And I just want to say thank you to all 817 00:41:22,000 --> 00:41:27,160 Speaker 1: the people who are leaving comments, because ninety eight percent 818 00:41:27,200 --> 00:41:31,439 Speaker 1: of them are so unbelievably loving and complimentary that it's 819 00:41:31,480 --> 00:41:34,719 Speaker 1: almost embarrassing for me. Like sometimes Laurie will send me 820 00:41:34,760 --> 00:41:37,000 Speaker 1: a chunk of them in the email and I will 821 00:41:37,280 --> 00:41:39,040 Speaker 1: listen to them and go, it's too. 822 00:41:38,920 --> 00:41:40,520 Speaker 2: Much love, It's too much. 823 00:41:40,600 --> 00:41:44,040 Speaker 1: I don't know. Can I really play this with somebody 824 00:41:44,120 --> 00:41:46,440 Speaker 1: just saying how much they love me? And I appreciate 825 00:41:46,520 --> 00:41:48,919 Speaker 1: it so much. I have to say I'm smiling right now. 826 00:41:49,280 --> 00:41:53,160 Speaker 1: I feel the love from everyone, so thank you so much. 827 00:41:53,239 --> 00:41:55,480 Speaker 1: But remember if you have a question or a comment 828 00:41:55,760 --> 00:41:58,360 Speaker 1: or something other than I love you, you know, although 829 00:41:58,400 --> 00:42:00,919 Speaker 1: I love you is nice. I'm not complaining. Thank and 830 00:42:01,080 --> 00:42:03,200 Speaker 1: thank you everyone. If you want to leave a message, 831 00:42:03,640 --> 00:42:06,040 Speaker 1: here's how you do it. All you gotta do is 832 00:42:06,200 --> 00:42:10,200 Speaker 1: go to onward Rosie at gmail dot com. How do 833 00:42:10,239 --> 00:42:12,680 Speaker 1: you make a voice memo? People say, well, I can 834 00:42:12,719 --> 00:42:15,520 Speaker 1: only tell you if you have an iPhone iPhone, type 835 00:42:15,520 --> 00:42:19,600 Speaker 1: in voice memo, little microphone comes up, Go press the button, 836 00:42:19,719 --> 00:42:23,520 Speaker 1: record it. Then it says where to say mail? Onward 837 00:42:23,680 --> 00:42:27,480 Speaker 1: Rosie at gmail dot com. Attached file. You're done. 838 00:42:27,600 --> 00:42:29,240 Speaker 2: That's it, so thank. 839 00:42:29,040 --> 00:42:31,239 Speaker 1: You everyone, Thank you so much, and I hope you 840 00:42:31,360 --> 00:42:35,480 Speaker 1: enjoyed today's Today's Showed. Next week we have Maria Bamford, 841 00:42:35,840 --> 00:42:39,960 Speaker 1: who is an amazing comedian, so unique, so creative, so funny. 842 00:42:40,440 --> 00:42:42,920 Speaker 1: Not only is she a wonderful stand up, but she 843 00:42:43,080 --> 00:42:46,080 Speaker 1: just wrote a memoir, Sure I'll Join Your Cult, a 844 00:42:46,160 --> 00:42:50,000 Speaker 1: memoir of mental illness and the quest to belong anywhere. 845 00:42:50,719 --> 00:42:55,279 Speaker 1: She really has written a beautiful, honest, touching memoir and 846 00:42:55,360 --> 00:42:57,839 Speaker 1: I loved reading it, and I loved getting to know her. 847 00:42:58,440 --> 00:43:01,840 Speaker 1: Maria Bamford. Next week on Onward with Rosie o'donn