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Speaker 1: What's up its way up with Angela Yee and dare

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Speaker 1: I say, we have somebody that's pretty legendary here with

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Speaker 1: us today.

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Speaker 2: Pad Malakshmia is here. Thank you for coming to the show.

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Speaker 3: Thank you, thanks for having me on.

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Speaker 1: And today, the day that we're recording, this is actually

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Speaker 1: election day, but also the day that your book, Pad

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Speaker 1: Masole American, a cookbook is out, So congratulations, thank you.

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Speaker 2: You know, I've.

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Speaker 1: Decided I've made it my mission like to actually start

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Speaker 1: cooking more at home because it's hard, and so I

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Speaker 1: was excited to actually get this book. And just from

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Speaker 1: watching your whole journey, I know we were talking before

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Speaker 1: this recording even started, just to watching you on Top Chef,

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Speaker 1: but knowing your full story from your memoir even before

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Speaker 1: that is fascinating to me.

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Speaker 3: Thank you.

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Speaker 4: It took me five years to write that memoir, to

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Speaker 4: write Love Loss and what we Ate. Took me seven

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Speaker 4: years to write this book, Pad Misole Americans, So I'm

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Speaker 4: getting slower, not factor.

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Speaker 1: But look, first of all, this is the it ain't

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Speaker 1: a little pamphlet recid, so I could see why it did.

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Speaker 1: It's interesting because you had your show Taste the Nation

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Speaker 1: and it's holiday time, and there was some specials you

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Speaker 1: did around the holiday season, and one of them was

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Speaker 1: focused on Thanksgiving and what is American food?

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Speaker 2: So I have to ask you, now, what is American food?

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Speaker 4: I mean, true, real traditional American food is the Three sisters,

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Speaker 4: which is beans, corn, and squash. Anything with those three ingredients.

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Speaker 4: It's elk, it's a lot of seafood.

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Speaker 3: It's rabbit.

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Speaker 4: You know, those are the kinds of things that they

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Speaker 4: ate here the original Americans.

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Speaker 3: But now today American food.

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Speaker 4: Is pad tie, it's fun, it's you know, chicken chika masala,

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Speaker 4: it's tacos, it's pizza.

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Speaker 3: Is goat assume, you know that's your favorite.

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Speaker 4: Yeah, it's the spiciest. Goat assume is like a party food.

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Speaker 4: It's an advertiser that nigs eat like when they're first

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Speaker 4: having a cold beer. And it's literally these bite sized

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Speaker 4: pieces of goat drenched in a Scotch bonnet sauce sauce.

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Speaker 4: And it's delicious and it's just so easy to make.

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Speaker 4: And what's great about that dish is you have to

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Speaker 4: I don't eat a lot of goat, you know, which

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Speaker 4: is why I was curious about the recipe. And goat

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Speaker 4: is actually a great healthy meat to have because it's

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Speaker 4: much leaner than pork or beef or lamb.

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Speaker 3: And you basically just you.

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Speaker 4: Know, boil the meat with some aromatics slowly for three

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Speaker 4: hours and then you just cut the meat off the

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Speaker 4: bone and then you blend the sauce and cook it

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Speaker 4: in a pan.

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Speaker 1: You make anything sound good when it's thank you the

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Speaker 1: way you describe that.

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Speaker 4: But literally, the broth, the water that you've boiled this

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Speaker 4: goat in with the onions and peppers and stuff is

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Speaker 4: so delicious that I started.

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Speaker 3: Freezing that and using it for my ramen. Oh wow,

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Speaker 3: And now I make the dish just to have the broth.

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Speaker 2: You know. It's interesting.

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Speaker 1: My mom is from this little island called Manserat, and

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Speaker 1: goat weater is actually like they're national.

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Speaker 3: Food, so oh okay.

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Speaker 1: They'll have like a huge bucket, you know of goat water,

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Speaker 1: and that's what people eat when they go there.

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Speaker 2: And I will say, I've never had it.

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Speaker 3: You haven't.

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Speaker 1: I don't know what it is. My grandfather grew up

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Speaker 1: with ghosts outside, so you don't.

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Speaker 3: Want to kill her. You're like dogs. You name them.

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Speaker 1: No, I didn't name them, but they were cute, you know,

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Speaker 1: so for some reason. And I think that even growing

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Speaker 1: up here, it's not as like they don't have goat everywhere.

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Speaker 2: It's not the easiest thing to find.

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Speaker 3: It's easier to find an oxtail.

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Speaker 1: Yeah, it's definitely easy to find oxtail. Another thing I've

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Speaker 1: never had. And I'm Caribbean, which is crazy. Yeah, you know,

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Speaker 1: but I actually stopped eating red meat a long when

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Speaker 1: I was seventeen years old.

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Speaker 3: I don't blame you.

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Speaker 4: I started when I was sixteen, so we've been passing

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Speaker 4: each other. No, I was a vegetarian because I grew

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Speaker 4: up you know, my parents and my family are pretty

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Speaker 4: conservative Hindus, so very orthodox. And then I was in

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Speaker 4: high school and I started eating like pepperoni on pizza,

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Speaker 4: you know, things like that.

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Speaker 3: But I don't on the red meat. I don't eat

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Speaker 3: a lot of red meat.

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Speaker 4: There's a lot of meat in this book because it's

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Speaker 4: an immigrant cookbook, and I had to reflect all the

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Speaker 4: immigrant communities that I wanted to feature.

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Speaker 3: And what they ate.

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Speaker 4: But in my home with me and my daughter, we

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Speaker 4: you know, meet, we make beef maybe once or twice

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Speaker 4: a year.

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Speaker 2: It's like a treat.

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Speaker 3: It's a treat.

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Speaker 4: It's usually in the colder months unless we have flank

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Speaker 4: steak or something or like steak chacos. But even that

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Speaker 4: we don't have that often. We do a lot of

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Speaker 4: chicken and fish. You know, we love hamburgers, so we'll

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Speaker 4: get a hamburger from outside, but we don't really cook.

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Speaker 1: What do you think about like artificial meat, because you

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Speaker 1: know that was such a craze for a period of

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Speaker 1: time and it is very processed too, though, But what

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Speaker 1: are your thoughts when it comes to meat alternatives?

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Speaker 4: Well, listen, if that's if that's what keeps you off

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Speaker 4: the meat, and that's fine, But like I personally don't

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Speaker 4: like if I want, I don't know. It's weird that

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Speaker 4: a non meat burger bleeds. You know, it's it's just

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Speaker 4: beat juice, but it's weird. Like to me, the amount

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Speaker 4: of processing, as you said, that it has to go

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Speaker 4: to to resemble meat is worrying. You know, I don't

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Speaker 4: know enough about the process to say one way or

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Speaker 4: the other.

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Speaker 3: My philosophy is to eat.

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Speaker 4: Foods as close to their natural state as possible.

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Speaker 3: Okay, you know the least amount of.

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Speaker 4: Processing, So you know, I'm not when I'm eating vegetarian food,

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Speaker 4: I'm not looking to trick my palate into thinking it's

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Speaker 4: eating you know, sausage when it's really eating like for

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Speaker 4: Mica of chickpeas.

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Speaker 3: You know, I just I know.

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Speaker 4: But that's also probably because I've grown up a vegetarian,

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Speaker 4: you know, and I know that there's a world of

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Speaker 4: beautiful food out there that doesn't require you. I could

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Speaker 4: probably go back to being a vegetarian.

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Speaker 3: I couldn't give up dairy, though I couldn't either.

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Speaker 4: You know, people are lactose intolerant. I'm lactose dependent. I

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Speaker 4: you know, sometimes I don't know.

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Speaker 1: I think I have like a yeah, I think I

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Speaker 1: am too, but it depends. I never know how it's

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Speaker 1: going to hit me. So I only eat ice cream

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Speaker 1: at home, but I do try to do like non

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Speaker 1: dairy ice cream.

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Speaker 2: But I could eat cheese like regular teas. It's interesting

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Speaker 2: because cheese will say like processed tea. I don't know

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Speaker 2: what cheese really is.

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Speaker 4: If the word process is on the label, do not

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Speaker 4: buy it. That's the rule of thumb.

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Speaker 2: Okay, process anything.

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Speaker 1: Yeah, it's so hard because you know, but one thing

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Speaker 1: I learned is that cooking at home is always better.

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Speaker 4: Even if you're the worst cook and you're using canned

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Speaker 4: everything or frozen whatever, it's still better than going out

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Speaker 4: because when you go out, whether it's you know, a

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Speaker 4: casual restaurant, a fast food restaurant, high end restaurant, you

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Speaker 4: don't know how many people are touching that food. You

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Speaker 4: don't know where it comes from. And you know, there

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Speaker 4: are a lot of beautiful restaurants that I love, But

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Speaker 4: the single best thing you can do for the health

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Speaker 4: of your family is to cook at home, even if

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Speaker 4: it's something basic like a torchilla with scrambled eggs and

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Speaker 4: raw vegetables, that is healthier to eat than you know,

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Speaker 4: something that's boxed or something that you know, when you're

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Speaker 4: even in a regular, really good restaurant, there are eight

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Speaker 4: people touching that dish. There's the sauce guy, there's the

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Speaker 4: garnish guy, there's the meat guy.

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Speaker 3: You know what I mean.

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Speaker 1: I definitely know what you mean, and it's interesting to me. Also,

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Speaker 1: Halloweens just passed. Yeah, and I saw your costume, and

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Speaker 1: I think, if I'm not mistaken, didn't you get here

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Speaker 1: on Halloween?

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Speaker 3: Yes?

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Speaker 1: I did, I do, And you had a chance to

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Speaker 1: see everybody like in their costumes that I know you

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Speaker 1: were like, what is going on?

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Speaker 3: Yeah, because I was four years old.

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Speaker 4: I arrived at JFK and I had taken the long

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Speaker 4: road from New Delhi, you know, all the way over

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Speaker 4: here because my mom probably bought a cheap ticket or something.

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Speaker 3: So it was like New.

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Speaker 4: Jelli, Cairo, Rome, London, New York. And when I got here,

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Speaker 4: my mom brought me home and we had a very

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Speaker 4: small apartment, probably the size of the studio, and she

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Speaker 4: had this beautiful big plate of or dish of candy.

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Speaker 4: And then the doorbell kept ringing and she kept giving my.

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Speaker 3: Candy out, and I'm like this, I thought this was

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Speaker 3: to welcome me. What is she doing? And you know

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Speaker 3: she then she explained the holidays to me, and I'm like.

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Speaker 4: I just thought they were beggars, you know, you't addressed

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Speaker 4: all strange.

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Speaker 3: Yeah, exactly.

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Speaker 4: And I thought, wow, you know America, this land of plenty,

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Speaker 4: where all you have to do put on some makeup

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Speaker 4: and knock on someone's door and they'll give you free candy.

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Speaker 1: Another thing that you have talked about a lot, and

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Speaker 1: I want to say, like I work with coach Jesse

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Speaker 1: from the Detax now, but you've talked about your endometriosis

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Speaker 1: and how difficult that was for you when for so

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Speaker 1: long you didn't know what was going on. And that's

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Speaker 1: an important conversation because a lot of women feel like

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Speaker 1: pain during your period or bleeding heavily.

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Speaker 2: Is just normal.

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Speaker 3: It's not.

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Speaker 1: And even like pain during sex, being uncomfortable, you know,

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Speaker 1: having to worry about bleeding through whatever it is that

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Speaker 1: you're wearing, these are all things that are hindrance. I've

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Speaker 1: literally met people who are like, I couldn't even go

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Speaker 1: to work date and I have no idea why, and

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Speaker 1: doctors will misdiagnose you, or sometimes we also just deal

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Speaker 1: with it because we think that's what it is.

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Speaker 2: We've been dealing with it for so long.

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Speaker 3: It's true.

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Speaker 4: And you know, as much as endometriosis affects you physically,

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Speaker 4: it also affects you mentally and emotionally, because when you're

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Speaker 4: in chronic pain like that, you can't think straight, and

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Speaker 4: then you're also feeling like, what's wrong with me that

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Speaker 4: I cannot handle a basic part of my own womanhood

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Speaker 4: right Exactly the time that endometriosis is developing in your body,

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Speaker 4: in puberty and onward from there is also a very

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Speaker 4: vulnerable time for young girls.

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Speaker 3: And women, and so.

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Speaker 4: You're already learning how to deal with your growing and

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Speaker 4: changing body. Your hormones are crazy, and then you have

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Speaker 4: this to deal with. I mean, I remember being in

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Speaker 4: college and I would have my roommate just like pop

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Speaker 4: to advil and stick an extra tampon in her jacket and.

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Speaker 3: Skip to a basketball practice.

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Speaker 4: You know, I was literally at home in bed with

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Speaker 4: a heating pad for like four or five days a week.

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Speaker 4: Sometimes I literally lost a week of my life for

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Speaker 4: twenty three years. I got my period when I was thirteen.

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Speaker 4: I only got a good diagnosis when I was thirty six.

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Speaker 3: That's crazy.

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Speaker 4: Yeah, And I had you know, I always had good insurance,

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Speaker 4: Thank god, I had access to good medical care.

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Speaker 3: I always lived in big cities like New York or

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Speaker 3: LA or London or whatever.

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Speaker 4: But I fell through the cracks and doctors were all

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Speaker 4: too happy just to give me prescriptions of really heavy

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Speaker 4: pain medicine. And you know, after two days of taking

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Speaker 4: those pain meds, I would get really nauseous. And so

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Speaker 4: I had to decide do I want to be nauseous

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Speaker 4: for the medicine or do I want to be you know,

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Speaker 4: cramped up and have spasms. And I used to get

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Speaker 4: pain that would shoot down one leg. I used to

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Speaker 4: get migraines, lower back pain, all of it.

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Speaker 2: I still have to work.

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Speaker 3: Oh yeah.

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Speaker 4: I mean I can't tell you how many jobs I

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Speaker 4: lost because of it.

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Speaker 2: How many that's crazy, you has jobs because of that.

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Speaker 4: Of course, because if you've got to be in a

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Speaker 4: bikini and do a photo shoot, you know. I would

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Speaker 4: actually when I booked a job, I would look on

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Speaker 4: the calendar because the one thing with me is at

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Speaker 4: least my period was still regular, so I knew when

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Speaker 4: it was coming, and my body told me a week

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Speaker 4: before it got there anyway, you know, so I would

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Speaker 4: try not I would try to avoid working during then

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Speaker 4: as a model. But obviously you can't always do that.

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Speaker 4: You know, you take the work you get when you

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Speaker 4: get it. But it was really tough, and it's very demoralizing.

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Speaker 4: It's very lonely because nobody wants to call into their

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Speaker 4: job and be have my period again. But nobody was talking.

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Speaker 3: About it right. And when I finally got the care that.

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Speaker 4: I needed and had the surgery and saw what life

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Speaker 4: was like on the other side for women who don't

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Speaker 4: have this ailment, I was relieved. But then I started

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Speaker 4: to get angry because I realized I had lost all

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Speaker 4: this time. And so that is when I teamed up

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Speaker 4: with my surgeon to start the Endometriosis Foundation with America.

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Speaker 3: And now we talk about it.

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Speaker 4: We still got a long way to go with you know,

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Speaker 4: research and funding, but at least it's it's becoming more normalized.

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Speaker 4: You know, other people are talking about it. A lot

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Speaker 4: of you know, Olivia Coolpo talks about it, Lena Dunham

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Speaker 4: talked about it, Amy Schumer, a lot a lot of people.

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Speaker 2: Yeah.

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Speaker 1: I literally was at my doctor yesterday because I've she

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Speaker 1: found two small fibris because I asked to check for it.

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Speaker 3: Good.

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Speaker 1: So they're like monitoring to see what's happening because you

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Speaker 1: want to make sure you know at the end of

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Speaker 1: the day, like the faster and the earlier, and sometimes

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Speaker 1: even shifting your diet can help.

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Speaker 3: Yeah, an anti inflammatory diet can help.

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Speaker 2: Yeah. So I'm just trying to, you know, do what

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Speaker 2: I can.

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Speaker 1: But I also like to bring attention to that because

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Speaker 1: people don't know and they just think I'm just bleeding heavy.

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Speaker 2: I always be heavy. And then when I.

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Speaker 1: Talked about it, people were literally calling up here like

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Speaker 1: I've been bleeding for a thirty days straight, you know,

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Speaker 1: just all kinds of things and if that's an indication

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Speaker 1: that there's something wrong.

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Speaker 4: And also there are those indimutuous pats. I wasn't one

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Speaker 4: of them, but there were there. There are patients who

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Speaker 4: have endometriosis but don't suffer with that bad of pain.

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Speaker 3: You know.

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Speaker 4: I had a girlfriend who's really trying to get pregnant

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Speaker 4: and used in vito, and she was using up her savings,

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Speaker 4: and you know, I kept saying, you know, maybe you

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Speaker 4: have endo, like there must be something blocking there because

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Speaker 4: you've had four or five or whatever she had at

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Speaker 4: the time.

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Speaker 3: And she said, no, I don't really have cramps like you. Like.

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Speaker 4: My period is okay. It's a little heavy sometimes, but

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Speaker 4: it's not that bad. And I said, just get it

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Speaker 4: checked out, right, And then she asked her for tila doctor.

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Speaker 4: And he's like, yeah, let's see.

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Speaker 3: Of course, because that fertility doctor does not have any.

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Speaker 4: Incentive to check you out. It's easier and it's better

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Speaker 4: for his bottom line if he can charge you fifty

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Speaker 4: sixty seventy thousand dollars because it's like fifteen thousand dollars

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Speaker 4: now per a month, per cycle. And you know, if

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Speaker 4: you're a young couple or even if you want to

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Speaker 4: get pregnant on your own, like, that's a lot of money.

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Speaker 2: And that's tough on your body, yeah right, and mentally.

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Speaker 3: Yeah, it's demoralizing.

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Speaker 4: So they should always check for it if it doesn't

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Speaker 4: work the first time and save you that heartache and cost.

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Speaker 3: But they're really there.

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Speaker 4: There's no motivation for fertility doctors to do that, you know,

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Speaker 4: And that's that's what's sad because a lot of I mean,

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Speaker 4: one of the things that our organization does, other than

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Speaker 4: educate students male and female, we lobby for insurance companies

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Speaker 4: to cover like big insurance companies like Signa do not

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Speaker 4: cover endometrios surgery unless you wind up in the hospital

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Speaker 4: with an emergency.

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Speaker 2: We don't want to wait for that.

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Speaker 3: Right exactly.

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Speaker 4: So there's a long way to go still, but at

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Speaker 4: least now people are talking about reproductive disorders like gindo.

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Speaker 1: You know, aside from you, like you said, you started

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Speaker 1: off modeling, right and then hosting on television, which wasn't

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Speaker 1: even anything that you had planned no to do.

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Speaker 2: It kind of came to you.

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Speaker 3: Yeah, I mean I went to theater school.

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Speaker 4: I majored in theater and American lit, and I thought

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Speaker 4: I was going to be an actor and I did some,

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Speaker 4: you know, a few small parts. But then I wrote

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Speaker 4: my first cookbook and it did well. Nobody expected it to,

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Speaker 4: but it did well, and that's how it happened.

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Speaker 3: So I sort of fell.

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Speaker 4: Into a career in food when I was thirty years old.

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Speaker 2: That's amazing because it is something that is organic.

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Speaker 1: It's not like you were like, Okay, this is but

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Speaker 1: it felt like a natural, perfect fit for you to

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Speaker 1: be able to do that, and I'm sure you're there.

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Speaker 1: The background also helps as far as hosting.

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Speaker 3: It does.

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Speaker 4: It helps me, you know, behind my feelings sometimes, but

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Speaker 4: I really don't. But I really don't have a poker face,

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Speaker 4: you know, so like if you watch all people like that, Yeah,

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Speaker 4: if you watch old episodes of Top Chef, you can

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Speaker 4: see what I'm thinking.

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Speaker 3: You know.

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Speaker 1: It's interesting because when you first started doing Top Chef,

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Speaker 1: you said they wanted it to be more serious, but

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Speaker 1: it really did kind of evolve into something that I

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Speaker 1: felt like was more palatable for the average person like

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Speaker 1: myself to watch.

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Speaker 4: Yeah, I mean, I you know, you always want to

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Speaker 4: when you give a critique, you always want to do

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Speaker 4: it with humanity and grace. And you know, I was

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Speaker 4: with those contestants every hour of the day.

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Speaker 3: And I really felt for them.

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Speaker 4: As hard as it looks on TV, it's much harder,

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Speaker 4: and so you know, I tried to be helpful or constructive.

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Speaker 4: Whenever I gave criticism, I tried to make sure it

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Speaker 4: was in the spirit of rooting for them to do better.

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Speaker 1: Is there anyone that if you try to get a

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Speaker 1: reservation they would be like, no.

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Speaker 2: No, no, I'm kidding.

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Speaker 3: No, I don't think so. I don't think so. I

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Speaker 3: guess so.

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Speaker 4: I mean, I've never I mean, if they don't like me,

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Speaker 4: it's probably because the feeling is mutual.

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Speaker 3: And I didn't like their food.

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Speaker 4: I don't really know that much about them personally before,

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Speaker 4: and that's a good Yeah, it's better not to Yeah,

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Speaker 4: I just want to judge them on the food. It's

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Speaker 4: not really personal at all.

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Speaker 1: And you know, I think for that, A lot of

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Speaker 1: people know you from you know, obviously.

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Speaker 2: From tap Chap.

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Speaker 1: That was a huge but then you actually said, Okay,

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Speaker 1: I'm ready to venture off and do my own thing,

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Speaker 1: and we were just discussing that behind the scenes.

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Speaker 3: Yeah, so did you.

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Speaker 1: Yes, I did the same thing, just to create on

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Speaker 1: your own. And sometimes that's hard because you're leaving something

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Speaker 1: that's so successful. You know, everybody's tuned into Emmy nominations

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Speaker 1: and awards and the accolades, and then it's like, okay,

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Speaker 1: well now I have to Did people try to discourage

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Speaker 1: you from that? Because I know people try to discourage.

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Speaker 4: Oh yes, yeah, a lot of people tried to discosson

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Speaker 4: people who loved me and cared for me, and you know, they.

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Speaker 2: Were thinking about it. They think that's what's best for you.

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Speaker 3: Well, they were giving me, you know, advice that they

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Speaker 3: thought was the best.

395
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Speaker 4: They were worried, you know, that I would be leaving

396
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Speaker 4: a really good, sure thing and I would be throwing

397
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Speaker 4: it away and there was no guarantee. You know, the

398
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Speaker 4: television business has contracted drastically in the last few years.

399
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Speaker 4: And my agent at the time was like, you you

400
00:17:53,160 --> 00:17:56,800
Speaker 4: shouldn't go. People would kill for your job. I know

401
00:17:56,920 --> 00:17:59,880
Speaker 4: actresses who aren't working and don't make half the money

402
00:18:00,119 --> 00:18:03,639
Speaker 4: make And I would say, but I'm unhappy, yeah, you know,

403
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Speaker 4: and how much is my happiness worth? And I was

404
00:18:08,119 --> 00:18:10,320
Speaker 4: just I was just burnt out. And I mean, there's

405
00:18:10,359 --> 00:18:12,399
Speaker 4: so many reasons but we don't have time off.

406
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Speaker 2: For all and those are long days too, they are.

407
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Speaker 4: And I was eating a lot of food and unnecessarily

408
00:18:18,600 --> 00:18:22,919
Speaker 4: on stilettos on concrete, and you have all that stuff

409
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Speaker 4: that you do.

410
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Speaker 3: Because it's a visual medium, right.

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Speaker 4: The rules for women on television are much different than

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Speaker 4: for my male counterparts on television.

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Speaker 3: That's just the reality of the business.

414
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Speaker 1: But I can I put on a wedge sneaker please,

415
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Speaker 1: And that I saw in your book you talked about

416
00:18:39,920 --> 00:18:43,600
Speaker 1: a time in Chicago when you were judging in the pizza.

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Speaker 3: Oh my god.

418
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Speaker 2: Yeah, you said you gained seventeen pounds that season.

419
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Speaker 3: That's that's the most I've ever gained.

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Speaker 4: Yes, I did, and it's not surprising because it was

421
00:18:53,720 --> 00:18:57,440
Speaker 4: a really heavy season of eating and I just felt

422
00:18:57,480 --> 00:19:00,600
Speaker 4: so uncomfortable. I thought I was going to throw up

423
00:19:00,760 --> 00:19:03,920
Speaker 4: just from the sheer volume. Because it's also like Chicago

424
00:19:04,000 --> 00:19:07,680
Speaker 4: deep dish pizza is bready right, you know, So it's

425
00:19:07,720 --> 00:19:09,520
Speaker 4: like having two bites of that is like having a

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Speaker 4: whole slice of regular pizza.

427
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Speaker 1: You said you had to eat it fresh at the

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Speaker 1: oven and then try it again later to see how.

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Speaker 2: It would deliver. Yeah, so it was like double eating.

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Speaker 3: Yeah, we don't do that anymore. But yeah, I mean,

431
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Speaker 3: maybe they do now that I'm gone, but no, I.

432
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Speaker 4: Mean the first thing I did when they made me

433
00:19:25,920 --> 00:19:28,159
Speaker 4: an executive producer was like, say, can we please not

434
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Speaker 4: have that Fear Factor episode again? Because there was always

435
00:19:30,680 --> 00:19:33,199
Speaker 4: that one where they had all these mystery meats like

436
00:19:33,600 --> 00:19:38,000
Speaker 4: kangaroo and you know, ostrich and rattlesnake and alligator, and

437
00:19:38,040 --> 00:19:41,040
Speaker 4: they always did it like really close to the beginning

438
00:19:41,160 --> 00:19:44,000
Speaker 4: when there were still a lot of contestants and we

439
00:19:44,040 --> 00:19:47,320
Speaker 4: hadn't really weeded out, you know, who was the best

440
00:19:47,359 --> 00:19:50,480
Speaker 4: and who wasn't, so you had people who were not

441
00:19:50,720 --> 00:19:54,560
Speaker 4: skilled or hadn't ever cooked those proteins before cooking them,

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Speaker 4: and then you're just sitting.

443
00:19:55,560 --> 00:19:58,679
Speaker 3: There like chewing. You know. It was awful. But I

444
00:19:58,680 --> 00:20:00,640
Speaker 3: don't think that. I don't think they do that anymore.

445
00:20:00,800 --> 00:20:02,119
Speaker 2: I can't do it. I'm so picky.

446
00:20:02,160 --> 00:20:04,919
Speaker 1: There's so many things I don't eat, like I randomly

447
00:20:05,800 --> 00:20:07,800
Speaker 1: I told you already told you, like, I can't see

448
00:20:07,800 --> 00:20:12,000
Speaker 1: myself even experimenting like that, even just look even the

449
00:20:12,040 --> 00:20:14,480
Speaker 1: texture of things. Like people are gonna hate me for

450
00:20:14,520 --> 00:20:16,280
Speaker 1: saying this, but I really don't eat avocado.

451
00:20:16,800 --> 00:20:18,080
Speaker 3: I get that. I get that.

452
00:20:18,160 --> 00:20:21,800
Speaker 4: I love avocado, but I understand people who don't because

453
00:20:21,800 --> 00:20:23,240
Speaker 4: it's on its own.

454
00:20:23,520 --> 00:20:28,000
Speaker 3: It's not sweet, it's not salty, it's not tart. It's

455
00:20:28,080 --> 00:20:30,800
Speaker 3: kind of blame a mush. It's mush and it feels

456
00:20:30,840 --> 00:20:33,439
Speaker 3: like mush. It just doesn't chaste like bush. I get that.

457
00:20:33,720 --> 00:20:37,960
Speaker 4: Yeah, I mean basically, avocado is like, you know, a

458
00:20:38,040 --> 00:20:40,800
Speaker 4: mushy fluff vehicle for salt and lemon.

459
00:20:41,440 --> 00:20:43,800
Speaker 1: You know, I wanted to ask you this for you

460
00:20:44,000 --> 00:20:45,960
Speaker 1: being a model and then coming into this space, and

461
00:20:46,000 --> 00:20:48,600
Speaker 1: I know initially you were like, oh, they looked at

462
00:20:48,600 --> 00:20:50,960
Speaker 1: you a little crazy, like who is this model that's

463
00:20:50,960 --> 00:20:53,040
Speaker 1: coming on here? Just a pretty face to put in

464
00:20:53,480 --> 00:20:55,480
Speaker 1: front of the camera. Where there are times that you

465
00:20:55,520 --> 00:20:59,439
Speaker 1: felt like people treated you unfairly in your career, just

466
00:20:59,480 --> 00:21:02,520
Speaker 1: because it is kind of a pretty privileged thing that

467
00:21:02,560 --> 00:21:05,160
Speaker 1: people may look at it like, Okay, is she here?

468
00:21:05,400 --> 00:21:06,240
Speaker 2: Initially when you.

469
00:21:06,160 --> 00:21:08,200
Speaker 3: First started, oh sure, yeah, is she here because the

470
00:21:08,240 --> 00:21:10,479
Speaker 3: way she looks? Or is she here? Yeah?

471
00:21:10,720 --> 00:21:12,919
Speaker 4: I think you know, when I first started Top Chef,

472
00:21:13,840 --> 00:21:17,240
Speaker 4: Bravo did not do a good enough job, and nor

473
00:21:17,280 --> 00:21:20,399
Speaker 4: did I about publicizing the fact that I had a

474
00:21:20,880 --> 00:21:25,400
Speaker 4: cookbook and I had hosted, you know, a stand in stirre,

475
00:21:25,400 --> 00:21:27,600
Speaker 4: a cooking show on the Food Network. It only lasted

476
00:21:27,600 --> 00:21:30,560
Speaker 4: a season, but it was called Padma's Passport. And I

477
00:21:30,640 --> 00:21:34,440
Speaker 4: had also done food documentaries called Planet Food. So I'd

478
00:21:34,440 --> 00:21:36,679
Speaker 4: already published my first cookbook, I was about to publish

479
00:21:36,760 --> 00:21:39,280
Speaker 4: my second cookbook, and I had done these two other

480
00:21:39,320 --> 00:21:43,920
Speaker 4: food shows before I got Top Chef. But people really

481
00:21:43,960 --> 00:21:46,639
Speaker 4: didn't know about them because they weren't, you know, on

482
00:21:46,720 --> 00:21:48,480
Speaker 4: TV for multiple seasons.

483
00:21:48,840 --> 00:21:50,679
Speaker 3: So they just figured, you know, they.

484
00:21:50,640 --> 00:21:52,919
Speaker 4: Just stuck a model in there because that was what

485
00:21:52,960 --> 00:21:56,280
Speaker 4: they knew most about me. And as time went on,

486
00:21:56,400 --> 00:21:59,680
Speaker 4: you know, look, the chef world is very male dominated,

487
00:22:00,240 --> 00:22:02,879
Speaker 4: so you don't have to be a model to be

488
00:22:03,000 --> 00:22:03,840
Speaker 4: looked down upon.

489
00:22:04,240 --> 00:22:06,680
Speaker 1: Let me just say, I think it's the second most

490
00:22:06,720 --> 00:22:08,400
Speaker 1: male dominated, yeah, other.

491
00:22:08,240 --> 00:22:09,960
Speaker 3: Than the military. Yeah.

492
00:22:10,000 --> 00:22:13,679
Speaker 4: And so you know, I don't need to be a

493
00:22:13,800 --> 00:22:16,280
Speaker 4: chef to do my job. Well, I have my palette

494
00:22:16,280 --> 00:22:20,159
Speaker 4: and my knowledge of food, and it's taken me, you know,

495
00:22:20,320 --> 00:22:24,679
Speaker 4: years to develop that palette and develop a body of

496
00:22:25,080 --> 00:22:28,760
Speaker 4: information that I use in my head to judge something,

497
00:22:30,200 --> 00:22:32,080
Speaker 4: you know, just like you don't have to have cancer

498
00:22:32,160 --> 00:22:35,800
Speaker 4: to cure it, right, So I mean, but like I

499
00:22:37,040 --> 00:22:39,679
Speaker 4: you know. I love when people underestimate me.

500
00:22:40,440 --> 00:22:41,639
Speaker 2: It helps, but it's hard.

501
00:22:41,720 --> 00:22:44,479
Speaker 4: It's hard not to be affected when the people, you know,

502
00:22:44,520 --> 00:22:46,960
Speaker 4: when when the chef next to you or you know,

503
00:22:47,080 --> 00:22:51,440
Speaker 4: guest judge or whatever, when they're like rolling their eyes

504
00:22:51,680 --> 00:22:54,240
Speaker 4: or like, you know, and so that wears on you.

505
00:22:54,920 --> 00:22:59,000
Speaker 1: I think it's interesting that you don't consider yourself a

506
00:22:59,119 --> 00:22:59,760
Speaker 1: chef at all.

507
00:23:00,160 --> 00:23:02,600
Speaker 3: I don't, I know, because a chef is, but.

508
00:23:03,280 --> 00:23:06,320
Speaker 1: Because there's people who didn't go to culinary school but.

509
00:23:06,280 --> 00:23:08,600
Speaker 3: They yeah, but they work in a restaurant.

510
00:23:09,000 --> 00:23:11,199
Speaker 1: Do you think you have to work in a restaurant though,

511
00:23:11,440 --> 00:23:14,000
Speaker 1: because I feel like I see videos of you cooking,

512
00:23:14,119 --> 00:23:16,000
Speaker 1: you have cooked multiple cookbooks out.

513
00:23:16,240 --> 00:23:17,240
Speaker 3: Yeah, I do.

514
00:23:17,320 --> 00:23:19,359
Speaker 2: In a way in my head like you are.

515
00:23:20,880 --> 00:23:24,399
Speaker 4: No, okay, because I've never I mean, look, I have

516
00:23:24,600 --> 00:23:27,440
Speaker 4: a lot of respect for chefs. I know what they

517
00:23:27,520 --> 00:23:29,960
Speaker 4: do and it's not what I do. They run a restaurant,

518
00:23:29,960 --> 00:23:33,080
Speaker 4: They run a kitchen, army of staff who gets out

519
00:23:33,480 --> 00:23:36,480
Speaker 4: one hundred plates at the same time of hot food

520
00:23:36,920 --> 00:23:40,040
Speaker 4: that looks exactly like it did every other time you

521
00:23:40,119 --> 00:23:42,520
Speaker 4: went there to eat, and not to People go to

522
00:23:42,560 --> 00:23:44,600
Speaker 4: restaurants for they want the same enchilada.

523
00:23:44,680 --> 00:23:46,080
Speaker 3: They want the same streak with the.

524
00:23:46,040 --> 00:23:48,760
Speaker 1: Same when it tastes a little different, exactly.

525
00:23:49,160 --> 00:23:52,560
Speaker 4: That's not I don't sell food, okay, I sell knowledge

526
00:23:52,600 --> 00:23:53,560
Speaker 4: on how to make food.

527
00:23:53,760 --> 00:23:54,200
Speaker 3: I do.

528
00:23:54,320 --> 00:23:54,920
Speaker 2: I get it.

529
00:23:55,440 --> 00:23:56,359
Speaker 3: I'm a food writer.

530
00:23:57,600 --> 00:23:59,360
Speaker 2: Say have approached you to do a restaurant?

531
00:23:59,400 --> 00:24:02,120
Speaker 4: If you had to estimate, I mean, I've been approached

532
00:24:02,119 --> 00:24:05,240
Speaker 4: a few times, not many times, but a handful of times.

533
00:24:06,200 --> 00:24:08,919
Speaker 4: Most of those have been Indian restaurants. Some of them haven't.

534
00:24:09,280 --> 00:24:13,119
Speaker 4: And I've never wanted to do it because in a restaurant.

535
00:24:12,720 --> 00:24:14,280
Speaker 3: Is hard work, and it's.

536
00:24:14,160 --> 00:24:17,640
Speaker 4: Manual labor, and everyone steals from you, from your customer

537
00:24:17,720 --> 00:24:21,679
Speaker 4: to your cooks to your dishwashers, and then the margins

538
00:24:21,760 --> 00:24:26,560
Speaker 4: are really slim. So you're paying off the invoices of

539
00:24:26,640 --> 00:24:29,679
Speaker 4: forty five days ago with the money you're making today,

540
00:24:29,960 --> 00:24:33,560
Speaker 4: right right, So you it's very hard to do.

541
00:24:34,359 --> 00:24:36,320
Speaker 3: And I have enough.

542
00:24:36,200 --> 00:24:38,640
Speaker 2: Jobs, Yeah you do. You know, you have a ton

543
00:24:38,680 --> 00:24:38,960
Speaker 2: of jab.

544
00:24:39,119 --> 00:24:41,680
Speaker 4: I'm happy that I'm able to make a living with

545
00:24:41,760 --> 00:24:44,800
Speaker 4: what I'm naturally interested in. When you know, I have

546
00:24:44,840 --> 00:24:47,240
Speaker 4: a few young women that I mentor, and I always

547
00:24:47,280 --> 00:24:51,000
Speaker 4: tell them, try to get as close to, you know,

548
00:24:51,040 --> 00:24:54,760
Speaker 4: a job, as close to what you would do naturally anyway,

549
00:24:54,800 --> 00:24:57,800
Speaker 4: what do you do that you know you lose track

550
00:24:57,800 --> 00:25:00,159
Speaker 4: of time or whatever, Because every job is hard, no

551
00:25:00,200 --> 00:25:02,800
Speaker 4: matter how much you love it, it will get hard

552
00:25:02,840 --> 00:25:05,760
Speaker 4: at certain points. It's annoying, it's tedious, you know whatever.

553
00:25:06,040 --> 00:25:08,440
Speaker 4: But if you love what you do, if you're genuinely

554
00:25:08,480 --> 00:25:12,240
Speaker 4: interested in it, that will get you through those periods

555
00:25:12,320 --> 00:25:13,840
Speaker 4: that are more challenging.

556
00:25:14,480 --> 00:25:17,720
Speaker 1: You know, in your tales Travelers and recipes from Taste

557
00:25:17,720 --> 00:25:20,520
Speaker 1: the Nation and beyond, what is a city that you

558
00:25:20,520 --> 00:25:22,560
Speaker 1: would say you were surprised at.

559
00:25:22,400 --> 00:25:23,720
Speaker 2: How amazing the cuisine was?

560
00:25:24,240 --> 00:25:25,480
Speaker 3: Houston? Oh?

561
00:25:25,600 --> 00:25:28,520
Speaker 2: Really? Okay? Yes, Houston is known for its food.

562
00:25:28,560 --> 00:25:32,280
Speaker 4: Though it is known for its food, I guess you're right,

563
00:25:32,400 --> 00:25:35,639
Speaker 4: But I mean, so it is Chicago, so with San Francisco,

564
00:25:35,920 --> 00:25:39,040
Speaker 4: and you know those New Orleans exactly, those.

565
00:25:38,800 --> 00:25:40,119
Speaker 3: Are all great food cities.

566
00:25:40,160 --> 00:25:42,639
Speaker 4: I think why I liked Houston the most is because

567
00:25:42,640 --> 00:25:47,000
Speaker 4: the diversity of Houston really surprised me. You know, Los

568
00:25:47,040 --> 00:25:50,320
Speaker 4: Angeles is diverse, New York is diverse, but when you

569
00:25:50,400 --> 00:25:53,280
Speaker 4: get to those really high end restaurants, it's still all

570
00:25:53,280 --> 00:25:53,879
Speaker 4: white people.

571
00:25:54,200 --> 00:25:54,960
Speaker 2: Right, I'm sorry.

572
00:25:54,960 --> 00:25:57,120
Speaker 4: It is maybe a few Asians that work in tech,

573
00:25:57,240 --> 00:25:59,080
Speaker 4: but you know, it is.

574
00:25:59,280 --> 00:26:01,680
Speaker 3: And and what I loved about Houston.

575
00:26:01,760 --> 00:26:03,919
Speaker 4: I was there for six weeks with top chefs, so

576
00:26:03,960 --> 00:26:05,560
Speaker 4: I had a chance to really get.

577
00:26:05,359 --> 00:26:08,159
Speaker 3: To know it is that you have an Asian, you

578
00:26:08,200 --> 00:26:08,640
Speaker 3: have a.

579
00:26:08,640 --> 00:26:13,879
Speaker 4: Thai community, an Indian community, Nigerian community, all these different ethnicities.

580
00:26:14,040 --> 00:26:16,920
Speaker 4: And even when you went to what I can't remember

581
00:26:16,960 --> 00:26:19,760
Speaker 4: the shopping center, but even the high end shopping center,

582
00:26:19,920 --> 00:26:23,280
Speaker 4: you know, with all the galleria probably you know where

583
00:26:23,320 --> 00:26:26,680
Speaker 4: they had like a La Colonial that was a restaurant

584
00:26:26,720 --> 00:26:29,240
Speaker 4: that was an Asian restaurant. It's a beautiful restaurant. I

585
00:26:29,280 --> 00:26:32,200
Speaker 4: would see one table, it's you know, Chinese family. I

586
00:26:32,240 --> 00:26:35,359
Speaker 4: would see a black couple on a date. I would

587
00:26:35,359 --> 00:26:38,520
Speaker 4: see a white, you know, set of friends over here.

588
00:26:39,040 --> 00:26:41,600
Speaker 4: And that to me is true diversity when you see

589
00:26:41,640 --> 00:26:43,080
Speaker 4: them co mingling.

590
00:26:42,960 --> 00:26:43,679
Speaker 3: Right, you know.

591
00:26:43,840 --> 00:26:46,840
Speaker 4: And I grew up in New York, and I love

592
00:26:46,880 --> 00:26:49,719
Speaker 4: that about New York. I love that walking down any block,

593
00:26:50,280 --> 00:26:52,959
Speaker 4: I can see people from all over the world, you know.

594
00:26:53,080 --> 00:26:57,040
Speaker 4: I hear Hindi and Spanish and Chinese, and I enjoy that.

595
00:26:57,200 --> 00:26:59,440
Speaker 4: I think it makes me a richer person. I think

596
00:26:59,480 --> 00:27:03,399
Speaker 4: it makes my daughter a more worldly person too. And

597
00:27:03,800 --> 00:27:05,160
Speaker 4: I think it makes me more.

598
00:27:05,040 --> 00:27:06,080
Speaker 3: Tolerant, you know.

599
00:27:06,680 --> 00:27:09,639
Speaker 4: And so like another thing, I say to young people

600
00:27:09,720 --> 00:27:11,880
Speaker 4: who want to be in food or in any job, really,

601
00:27:11,920 --> 00:27:14,520
Speaker 4: I say, you know what, travel as much as you can.

602
00:27:14,600 --> 00:27:16,000
Speaker 2: Yes, that helped you so much.

603
00:27:16,119 --> 00:27:18,639
Speaker 3: I know I did. I did, like I could.

604
00:27:19,040 --> 00:27:21,160
Speaker 4: You know, I could tell you without a doubt that

605
00:27:21,359 --> 00:27:24,159
Speaker 4: I wouldn't have been able to write this book, or

606
00:27:24,200 --> 00:27:27,320
Speaker 4: write the Encyclopedia of Spices, for example, had I not

607
00:27:28,040 --> 00:27:31,159
Speaker 4: had the opportunity to travel in my youth. And I

608
00:27:31,240 --> 00:27:34,000
Speaker 4: did because I was modeling. And I also did because

609
00:27:34,000 --> 00:27:36,000
Speaker 4: I didn't have a family yet, I didn't have kids,

610
00:27:36,440 --> 00:27:39,080
Speaker 4: you know, sort of footloose and fancy free, so like

611
00:27:39,160 --> 00:27:43,240
Speaker 4: before you get all the responsibilities that tie you down. Now,

612
00:27:43,359 --> 00:27:45,919
Speaker 4: I can't go anywhere until my kid graduates high school

613
00:27:45,960 --> 00:27:48,720
Speaker 4: and hopefully gets into some college, you know, and then

614
00:27:48,760 --> 00:27:50,440
Speaker 4: I can be a little more free.

615
00:27:51,040 --> 00:27:54,760
Speaker 3: But you should go. Just go anywhere, even if it's

616
00:27:54,840 --> 00:27:55,440
Speaker 3: just taking.

617
00:27:55,240 --> 00:27:57,800
Speaker 4: A Greyhound bus to like two hundred miles south or

618
00:27:57,840 --> 00:28:01,200
Speaker 4: west or whatever. Just go because it will open your

619
00:28:01,200 --> 00:28:05,240
Speaker 4: eyes to different ways. Different way people dress, different music,

620
00:28:05,280 --> 00:28:07,800
Speaker 4: they listen to, different ways they have of even dressing

621
00:28:07,800 --> 00:28:08,360
Speaker 4: a sandwich.

622
00:28:08,400 --> 00:28:10,159
Speaker 3: It sounds silly, but it.

623
00:28:10,080 --> 00:28:13,919
Speaker 4: All gets it all contributes to your own creativity and

624
00:28:13,960 --> 00:28:15,600
Speaker 4: broadening of your mind.

625
00:28:15,760 --> 00:28:16,720
Speaker 2: You know, I have to agree.

626
00:28:16,720 --> 00:28:19,000
Speaker 1: Even when watching Taste the Nation and seeing you like

627
00:28:19,080 --> 00:28:21,720
Speaker 1: in Puerto Rico and you know, making dishes there, but

628
00:28:21,760 --> 00:28:25,080
Speaker 1: then even seeing you talking about Hanukkah and the dishes

629
00:28:25,080 --> 00:28:28,160
Speaker 1: from there, I think that people will say that food

630
00:28:28,160 --> 00:28:31,119
Speaker 1: and music are the things that really can unify people

631
00:28:31,520 --> 00:28:35,240
Speaker 1: and understanding and appreciating other people's culture and understanding the why.

632
00:28:35,720 --> 00:28:37,880
Speaker 1: It's something that makes you be like, Okay, we can

633
00:28:37,920 --> 00:28:40,800
Speaker 1: sit down and have this meal. There's so many crazy

634
00:28:40,800 --> 00:28:43,719
Speaker 1: things going on in the world, and as much as

635
00:28:43,720 --> 00:28:47,840
Speaker 1: people can, you know, have their racism and feelings about

636
00:28:47,880 --> 00:28:49,520
Speaker 1: a certain type, they'll still go and eat.

637
00:28:49,400 --> 00:28:50,160
Speaker 2: Some Indian food.

638
00:28:50,480 --> 00:28:50,760
Speaker 3: I know.

639
00:28:50,840 --> 00:28:53,960
Speaker 4: I hate that crazy, yeah, I know. Like I remember

640
00:28:53,960 --> 00:28:56,800
Speaker 4: when seg Cruz went for tacos. I think somebody sent

641
00:28:56,840 --> 00:28:59,800
Speaker 4: a Mariachi vand to like troll him. I thought that

642
00:28:59,880 --> 00:29:02,520
Speaker 4: was very special. Guys, I thought that was nice.

643
00:29:02,600 --> 00:29:04,680
Speaker 3: I wanted to contribute to that. Maria. Actually fun.

644
00:29:05,640 --> 00:29:10,160
Speaker 1: I saw you also posting, Mom, Donnie, today is the election,

645
00:29:10,280 --> 00:29:12,000
Speaker 1: so I know when this airs, I guess we'll know.

646
00:29:12,280 --> 00:29:13,880
Speaker 3: Well, no, if he's our mayor or not.

647
00:29:14,360 --> 00:29:16,760
Speaker 4: I just thought it was so stupid, Like you know,

648
00:29:16,840 --> 00:29:19,360
Speaker 4: there were all these people that say he lied, that

649
00:29:19,520 --> 00:29:21,720
Speaker 4: wasn't his aunt, and she didn't wear her job, and

650
00:29:21,920 --> 00:29:25,120
Speaker 4: you know, like, first of all, women have the capacity

651
00:29:25,160 --> 00:29:28,000
Speaker 4: to take off their h job in certain situations. It's

652
00:29:28,000 --> 00:29:31,240
Speaker 4: an article of clothing. Second of all, if you asked

653
00:29:31,360 --> 00:29:34,840
Speaker 4: one point four billion Indians, they will tell you that

654
00:29:34,920 --> 00:29:37,120
Speaker 4: the cousin of my parents is my.

655
00:29:37,160 --> 00:29:38,080
Speaker 3: AUNTI your uncle.

656
00:29:38,200 --> 00:29:39,240
Speaker 2: They were really dragging that.

657
00:29:39,640 --> 00:29:41,240
Speaker 3: I mean, if that's all they can drag him for,

658
00:29:41,480 --> 00:29:44,720
Speaker 3: then God bless you know. That tells you right there.

659
00:29:44,680 --> 00:29:47,600
Speaker 1: Like that's the whole argument is like that's not his aunt,

660
00:29:47,640 --> 00:29:48,720
Speaker 1: that's the mother's cousin.

661
00:29:48,800 --> 00:29:50,320
Speaker 2: Whatever he that was.

662
00:29:50,600 --> 00:29:54,320
Speaker 1: So, you know, and food and security has also been

663
00:29:54,320 --> 00:29:57,560
Speaker 1: something that has been a huge issue for you, and

664
00:29:57,640 --> 00:30:00,760
Speaker 1: you even worked on passing a bill for teens.

665
00:30:01,400 --> 00:30:02,640
Speaker 3: Oh yeah, yes I did.

666
00:30:02,760 --> 00:30:05,040
Speaker 4: And that really didn't have to do with food insecurity,

667
00:30:05,040 --> 00:30:08,360
Speaker 4: but it had to do with teen diet and health

668
00:30:08,800 --> 00:30:13,360
Speaker 4: because in the yes, in the state of New York,

669
00:30:13,400 --> 00:30:17,080
Speaker 4: we passed a bill that requires all public schools in

670
00:30:17,120 --> 00:30:21,440
Speaker 4: New York to teach good eating habsts, to teach good

671
00:30:21,440 --> 00:30:25,880
Speaker 4: health habits, and to teach about endometriosis as well. And

672
00:30:26,160 --> 00:30:28,920
Speaker 4: you know, when we go we have an education program

673
00:30:28,960 --> 00:30:33,640
Speaker 4: called Empower, and we have educated thirty over thirty five

674
00:30:33,680 --> 00:30:36,640
Speaker 4: thousand students across New York and Connecticut.

675
00:30:36,960 --> 00:30:39,720
Speaker 3: Where we don't go into a health class or a

676
00:30:39,720 --> 00:30:40,400
Speaker 3: pe class.

677
00:30:40,480 --> 00:30:43,600
Speaker 4: We go in actually into their science class because we

678
00:30:43,640 --> 00:30:45,640
Speaker 4: want to speak to boys and girls at the same

679
00:30:45,720 --> 00:30:50,000
Speaker 4: time so that they hear the same information together. Because

680
00:30:50,520 --> 00:30:54,160
Speaker 4: you know, indometriosis affects the woman's body, but it affects

681
00:30:54,200 --> 00:30:58,200
Speaker 4: everyone in her circle. And so that young boy will.

682
00:30:58,040 --> 00:31:01,760
Speaker 3: Grow up hopefully to be a better husband, a better father,

683
00:31:02,000 --> 00:31:03,000
Speaker 3: a better colleague.

684
00:31:03,600 --> 00:31:05,600
Speaker 4: And I had a boy. I went on a ride

685
00:31:05,640 --> 00:31:07,800
Speaker 4: along to the Beacon School a few years ago, and

686
00:31:07,880 --> 00:31:09,120
Speaker 4: I had a young boy.

687
00:31:09,200 --> 00:31:11,480
Speaker 3: Who was probably a sixteen. He was a sophomore.

688
00:31:11,480 --> 00:31:13,560
Speaker 4: He came up to me and he said, and if

689
00:31:13,560 --> 00:31:16,360
Speaker 4: somebody had this, how would they get help? And I said, wow,

690
00:31:16,440 --> 00:31:18,240
Speaker 4: they could go on our website. They could look for

691
00:31:18,280 --> 00:31:21,000
Speaker 4: a specialist in their area. And he said to me,

692
00:31:21,200 --> 00:31:24,720
Speaker 4: I think my mom has it because everything you're describing,

693
00:31:25,200 --> 00:31:28,960
Speaker 4: I see my mom lying down. I see her having cramps.

694
00:31:29,040 --> 00:31:33,080
Speaker 4: She's always using a heating pad, and she can't work

695
00:31:33,200 --> 00:31:34,440
Speaker 4: and I have to help her out.

696
00:31:34,640 --> 00:31:36,600
Speaker 3: And I don't want her to feel like this.

697
00:31:36,760 --> 00:31:40,440
Speaker 4: And I thought, oh, that one guy, that one young

698
00:31:40,520 --> 00:31:43,719
Speaker 4: man made it worth it to do go to that

699
00:31:43,760 --> 00:31:46,240
Speaker 4: school and pay for all those pamphlets and stuff.

700
00:31:46,600 --> 00:31:50,080
Speaker 3: And it's really powerful because when you get like we've had.

701
00:31:50,360 --> 00:31:52,440
Speaker 4: Don't ask me the name, because I don't know the

702
00:31:52,520 --> 00:31:55,960
Speaker 4: names of sportscasters. But we in our first bloss about

703
00:31:56,040 --> 00:31:59,360
Speaker 4: we had a very powerful speech by a man who

704
00:31:59,440 --> 00:32:02,560
Speaker 4: was a very dominant football sportscaster and ex football player

705
00:32:02,840 --> 00:32:06,960
Speaker 4: speak about how much it affected his marriage and his

706
00:32:07,040 --> 00:32:10,400
Speaker 4: wife's health. And it was very powerful because it spoke

707
00:32:10,480 --> 00:32:11,600
Speaker 4: to all the men in the room.

708
00:32:11,680 --> 00:32:15,120
Speaker 3: And you know, so we always say it's a family disease.

709
00:32:14,760 --> 00:32:15,520
Speaker 2: Oh for sure.

710
00:32:15,960 --> 00:32:17,800
Speaker 1: And your memoir Love Loss and what we ate you

711
00:32:17,840 --> 00:32:21,480
Speaker 1: talked about your marriage and how your endometrio says he

712
00:32:21,480 --> 00:32:24,600
Speaker 1: couldn't understand and really had the empathy for it. And

713
00:32:24,600 --> 00:32:26,400
Speaker 1: you even was like, I want the doctor to explain

714
00:32:26,440 --> 00:32:29,719
Speaker 1: it to you. Yeah, what's going on? Because man CoA

715
00:32:29,760 --> 00:32:32,800
Speaker 1: feel like he's not desirable or like you just don't

716
00:32:32,840 --> 00:32:34,760
Speaker 1: want to have sex with him, when in truth, like

717
00:32:35,360 --> 00:32:38,040
Speaker 1: you know, it's painful, you're bleeding, there's so many things

718
00:32:38,080 --> 00:32:41,240
Speaker 1: going on, and then you feel bad about the situation.

719
00:32:41,360 --> 00:32:44,840
Speaker 4: Everybody feels everyone feels you know, yeah, your partner feels

720
00:32:44,880 --> 00:32:48,640
Speaker 4: bad because they feel unwanted or they you know, they

721
00:32:48,720 --> 00:32:51,280
Speaker 4: just feel rejected. You feel bad because you don't want

722
00:32:51,320 --> 00:32:53,480
Speaker 4: to do that. But at the same time, everything in

723
00:32:53,520 --> 00:32:58,120
Speaker 4: your body is saying no, and it's it's a very

724
00:32:58,200 --> 00:33:00,120
Speaker 4: you know, that wasn't the only problem, but you.

725
00:33:00,160 --> 00:33:02,120
Speaker 3: Know, that was one of them. That was one of them.

726
00:33:02,800 --> 00:33:05,680
Speaker 3: It was, but it's a very significant one, you know.

727
00:33:06,720 --> 00:33:09,400
Speaker 3: And so yeah, I mean I had to speak. You know,

728
00:33:10,520 --> 00:33:11,480
Speaker 3: I can't speak.

729
00:33:11,200 --> 00:33:14,800
Speaker 4: About this disease and ask for other people to speak

730
00:33:14,840 --> 00:33:17,160
Speaker 4: openly about it so we can raise awareness and not

731
00:33:17,200 --> 00:33:21,600
Speaker 4: do it myself. That felt hypocritical to me. So I

732
00:33:21,680 --> 00:33:24,400
Speaker 4: started the book and you only have to read the

733
00:33:24,400 --> 00:33:26,959
Speaker 4: first two chapters and then that's over with, and then

734
00:33:27,000 --> 00:33:29,640
Speaker 4: I talk about, you know, the rest of things.

735
00:33:29,760 --> 00:33:32,400
Speaker 2: But it's an open book. I love it because.

736
00:33:32,240 --> 00:33:34,520
Speaker 3: Well, I love I love memoirs, and I.

737
00:33:34,480 --> 00:33:35,280
Speaker 2: Sew you on TV.

738
00:33:35,440 --> 00:33:38,280
Speaker 1: I didn't know all of this until I read the book, though,

739
00:33:38,360 --> 00:33:41,240
Speaker 1: because it's harder to see you know that the show

740
00:33:41,280 --> 00:33:43,360
Speaker 1: is not about you, No, it's.

741
00:33:43,200 --> 00:33:44,760
Speaker 3: About the chef. Yeah, of course.

742
00:33:44,840 --> 00:33:47,320
Speaker 4: And in order to do my job well, sometimes you

743
00:33:47,360 --> 00:33:50,280
Speaker 4: have to sublimate your own personality, and it was right.

744
00:33:50,400 --> 00:33:53,400
Speaker 3: That was fine. That's why the show is good too.

745
00:33:53,800 --> 00:33:56,480
Speaker 4: But I mean, there's much more of me and taste

746
00:33:56,480 --> 00:33:58,280
Speaker 4: the nation, and there's a lot. I mean, even though

747
00:33:58,320 --> 00:34:01,960
Speaker 4: this book pumas Ale American is not about me, it

748
00:34:02,000 --> 00:34:06,000
Speaker 4: is about all my experiences driving around road by road,

749
00:34:06,200 --> 00:34:10,799
Speaker 4: community by community across our nation, visiting these people. So

750
00:34:10,840 --> 00:34:14,720
Speaker 4: there's a lot of recipes. There's party food, there's easy

751
00:34:14,719 --> 00:34:18,720
Speaker 4: weeknight meals. There's vegetarian dishes, there's vegan dishes. There's everything

752
00:34:18,840 --> 00:34:23,280
Speaker 4: from you know, everything from Peruvian immigrants to Nigerian immigrants

753
00:34:23,320 --> 00:34:26,680
Speaker 4: to Chinese immigrants. But there's also a lot of pros

754
00:34:26,840 --> 00:34:29,880
Speaker 4: In this book. There's a lot of writing. Each chapter

755
00:34:30,440 --> 00:34:37,280
Speaker 4: is separated by an essay, so between chapters there's profiles

756
00:34:37,320 --> 00:34:40,479
Speaker 4: of different people I met on the road, everyone from

757
00:34:40,800 --> 00:34:45,440
Speaker 4: you know, a forager in Arizona Navajo woman named Twila,

758
00:34:45,880 --> 00:34:49,960
Speaker 4: to a woman named Saipin who you know came to

759
00:34:50,040 --> 00:34:52,960
Speaker 4: this country fifty years ago and she was the maid

760
00:34:53,120 --> 00:34:55,799
Speaker 4: of the grandmother of her husband who fell in love

761
00:34:55,840 --> 00:34:59,680
Speaker 4: with her, and the family just owned him because they

762
00:34:59,719 --> 00:35:02,440
Speaker 4: didn't want him marrying the maid, right, And so they

763
00:35:02,440 --> 00:35:05,040
Speaker 4: came to this country and so there's all these people

764
00:35:05,120 --> 00:35:08,160
Speaker 4: who have come to this country for different reasons, and

765
00:35:08,239 --> 00:35:11,279
Speaker 4: I wanted to show what this country has.

766
00:35:11,080 --> 00:35:13,239
Speaker 3: Done for all these people, but also.

767
00:35:13,360 --> 00:35:17,120
Speaker 4: What they have in turn done for this country sidepin

768
00:35:17,640 --> 00:35:20,400
Speaker 4: hires over one hundred and thirty five people. She's a

769
00:35:20,480 --> 00:35:23,839
Speaker 4: thriving business. To me, she's the best Thai restaurant in

770
00:35:23,840 --> 00:35:25,400
Speaker 4: the country in Las Vegas.

771
00:35:25,520 --> 00:35:27,839
Speaker 1: Yeah, definitely made me want to go. Tapoo's my second

772
00:35:27,880 --> 00:35:30,719
Speaker 1: favorite tipple. Two, what's your first Caribbean?

773
00:35:30,840 --> 00:35:34,360
Speaker 3: Oh yeah, of course. Where do you go for Caribbean food? Though?

774
00:35:34,480 --> 00:35:36,799
Speaker 1: Okay, a lot of places because you know, I'm from Brooklyn,

775
00:35:37,440 --> 00:35:40,640
Speaker 1: so well you know, I'm gonna go to Tatiana's, Okay

776
00:35:40,800 --> 00:35:44,680
Speaker 1: from Caribbean, Jasmine's Caribbean right here on forty sixth Street.

777
00:35:44,800 --> 00:35:45,759
Speaker 2: I don't know if you've ever done there.

778
00:35:45,920 --> 00:35:49,680
Speaker 1: No, it's amazing Legos, which is also in Times Square.

779
00:35:49,719 --> 00:35:52,560
Speaker 1: But then in Brooklyn we go to Lavender Room, used

780
00:35:52,560 --> 00:35:55,759
Speaker 1: to go to Negrill but that closed. This Footprints is

781
00:35:55,800 --> 00:35:58,560
Speaker 1: a staple in Brooklyn. That's you know, Rastapasta.

782
00:35:58,840 --> 00:36:00,399
Speaker 3: Oh yeah, yeah, yeah.

783
00:36:00,480 --> 00:36:03,400
Speaker 1: So just so many different places that That's like what

784
00:36:03,640 --> 00:36:06,000
Speaker 1: my friends tell me all the time when they come here.

785
00:36:06,000 --> 00:36:07,960
Speaker 1: They're like, we know we're gonna eat Caribbean food already

786
00:36:07,960 --> 00:36:10,839
Speaker 1: because that's all you eat. Yeah, yeah, but I need

787
00:36:10,880 --> 00:36:12,080
Speaker 1: to learn how to make it. So you have some

788
00:36:12,160 --> 00:36:14,319
Speaker 1: jerk chicken in here. So I do got to try

789
00:36:14,320 --> 00:36:14,959
Speaker 1: that jerk chicken.

790
00:36:15,280 --> 00:36:16,840
Speaker 3: Jerk chicken recipe is great.

791
00:36:16,960 --> 00:36:19,560
Speaker 4: I mean, you still need to smoke the chicken somehow,

792
00:36:19,680 --> 00:36:22,160
Speaker 4: if you have a grill before it gets too cold,

793
00:36:22,640 --> 00:36:24,359
Speaker 4: or you can buy a smoking gun and do it.

794
00:36:24,440 --> 00:36:26,239
Speaker 3: But the flavors of.

795
00:36:26,200 --> 00:36:28,399
Speaker 2: That, oh a smoking gun, I never thought about that.

796
00:36:28,480 --> 00:36:31,719
Speaker 4: Yeah, they're really fun and they're easy to use. But

797
00:36:31,920 --> 00:36:35,680
Speaker 4: you know, that is a really wonderful recipe. But try

798
00:36:35,680 --> 00:36:38,279
Speaker 4: the goat especially if you didn't I want you. I

799
00:36:38,320 --> 00:36:39,959
Speaker 4: bet you you're going to drink this goat water.

800
00:36:40,000 --> 00:36:42,399
Speaker 1: I'm gonna make your chicken instead. I'm gonna make chicken water.

801
00:36:42,480 --> 00:36:44,200
Speaker 1: I'm gonna substitute it. I don't know if I want

802
00:36:44,200 --> 00:36:44,480
Speaker 1: to do that.

803
00:36:44,480 --> 00:36:46,359
Speaker 3: There are a lot of substitutions in the book too.

804
00:36:46,520 --> 00:36:47,880
Speaker 2: Yeah. I was like, I don't know if I'm going

805
00:36:47,960 --> 00:36:48,279
Speaker 2: to do it.

806
00:36:49,000 --> 00:36:50,799
Speaker 1: Lastly, I just want to say you are coming back

807
00:36:50,840 --> 00:36:53,560
Speaker 1: to do another competition.

808
00:36:53,080 --> 00:36:54,240
Speaker 2: Show, which I never thought.

809
00:36:54,560 --> 00:36:56,959
Speaker 3: I never thought even you would do that again.

810
00:36:57,000 --> 00:36:59,200
Speaker 1: I felt like you were done. I was there was

811
00:36:59,239 --> 00:37:02,040
Speaker 1: overt America's Culinary Cup.

812
00:37:02,160 --> 00:37:03,680
Speaker 3: Yes, it'll be out this spring.

813
00:37:04,120 --> 00:37:07,439
Speaker 4: It's going to air right after Survivor fifty on CBS,

814
00:37:07,480 --> 00:37:08,759
Speaker 4: so everybody can watch it.

815
00:37:08,840 --> 00:37:10,799
Speaker 2: Okay, network TV period, I know.

816
00:37:11,040 --> 00:37:15,040
Speaker 4: I know, finally, but you know, it's different when you

817
00:37:15,120 --> 00:37:18,440
Speaker 4: run the show. It's different when you can create a

818
00:37:18,520 --> 00:37:22,000
Speaker 4: show from scratch and make all the decisions, and it's

819
00:37:22,080 --> 00:37:25,480
Speaker 4: my vision. If it fails, it's my failure. If it succeeds,

820
00:37:26,000 --> 00:37:27,839
Speaker 4: you know, it's because of the ideas that I had.

821
00:37:27,880 --> 00:37:31,680
Speaker 4: I had a lot of very, very talented people that

822
00:37:31,800 --> 00:37:34,000
Speaker 4: I handpicked to make it with me because I know

823
00:37:34,080 --> 00:37:36,200
Speaker 4: what I know, but I also know what I don't know, Okay,

824
00:37:36,320 --> 00:37:38,480
Speaker 4: and so I've tried to pick. I've tried to be

825
00:37:38,560 --> 00:37:42,160
Speaker 4: really smart about who could execute my vision. And I

826
00:37:42,320 --> 00:37:45,279
Speaker 4: had so much fun doing it. I never knew it

827
00:37:45,320 --> 00:37:48,400
Speaker 4: could be so fun. And we didn't work crazy hours.

828
00:37:48,440 --> 00:37:50,640
Speaker 4: You know that we worked really hard and long hours,

829
00:37:50,680 --> 00:37:54,000
Speaker 4: but it was not inhumane. I never worked on the weekends.

830
00:37:54,200 --> 00:37:57,080
Speaker 4: I made sure my crew had enough rest as well.

831
00:37:58,160 --> 00:38:00,399
Speaker 3: And the set is beautiful and.

832
00:38:00,360 --> 00:38:01,960
Speaker 2: It goes so well with the book.

833
00:38:02,120 --> 00:38:04,000
Speaker 1: I just feel like everything kind of has signed up

834
00:38:04,040 --> 00:38:05,120
Speaker 1: a congratulation you.

835
00:38:05,200 --> 00:38:08,600
Speaker 4: It's so funny because my woman in my office was

836
00:38:08,640 --> 00:38:12,720
Speaker 4: actually cheasing me because before Pugma's All American, I guess

837
00:38:12,920 --> 00:38:15,959
Speaker 4: edited the Best uh you know that series, the Best

838
00:38:16,000 --> 00:38:20,400
Speaker 4: American Poetry, the Best American Shortcers. So I edited the

839
00:38:20,440 --> 00:38:25,680
Speaker 4: Best American Food and Travel Writing, and then last year

840
00:38:25,719 --> 00:38:28,279
Speaker 4: and then this year it's Padma's All American, and then

841
00:38:28,360 --> 00:38:31,160
Speaker 4: next year it's gonna be America's own. So I'm like,

842
00:38:31,320 --> 00:38:35,880
Speaker 4: really owning this American Mabel Well, I wanted to take

843
00:38:36,000 --> 00:38:38,440
Speaker 4: the flag back, which is why the flag is on

844
00:38:38,480 --> 00:38:38,880
Speaker 4: the cover.

845
00:38:39,000 --> 00:38:42,279
Speaker 1: That's so crazy that we nowadays, I feel like we

846
00:38:42,400 --> 00:38:46,279
Speaker 1: kind of like look at the flag and that's like immadiately, well,

847
00:38:46,360 --> 00:38:48,839
Speaker 1: we're made to feel like that's how we feel, but like, oh,

848
00:38:48,840 --> 00:38:51,719
Speaker 1: that person must be maga. That's how sometimes you look

849
00:38:51,760 --> 00:38:53,319
Speaker 1: at it and you're like, oh, this doesn't feel right,

850
00:38:53,320 --> 00:38:54,319
Speaker 1: but it's our flag too.

851
00:38:54,560 --> 00:38:55,200
Speaker 3: It's so funny.

852
00:38:55,239 --> 00:38:57,400
Speaker 4: I did an event last night at Symphony Space and

853
00:38:57,440 --> 00:38:59,520
Speaker 4: Michelle Buteaux, who's a really good friend of mine, and

854
00:38:59,600 --> 00:39:01,080
Speaker 4: she hasn't been on here you have to ever, I

855
00:39:01,120 --> 00:39:04,120
Speaker 4: had to have funny. She interviewed me for this and

856
00:39:04,160 --> 00:39:07,120
Speaker 4: she just started crying. She literally like real tears and

857
00:39:07,160 --> 00:39:07,800
Speaker 4: I'm like, are.

858
00:39:07,680 --> 00:39:08,560
Speaker 3: You really crying?

859
00:39:08,880 --> 00:39:11,560
Speaker 4: And she said, like when she sees the flag, she

860
00:39:11,680 --> 00:39:14,680
Speaker 4: kind of gets scared, but seeing me in front of

861
00:39:14,719 --> 00:39:16,880
Speaker 4: the flag is made it different.

862
00:39:17,080 --> 00:39:18,880
Speaker 3: And she was very moved by that.

863
00:39:19,000 --> 00:39:21,280
Speaker 4: And I think a lot of us have felt left

864
00:39:21,280 --> 00:39:25,319
Speaker 4: out recently in the last few years, from you know,

865
00:39:25,520 --> 00:39:28,279
Speaker 4: the dream, the American dream that we were sold to

866
00:39:28,360 --> 00:39:30,560
Speaker 4: come here or our parents to come here and work.

867
00:39:30,640 --> 00:39:33,760
Speaker 4: And you know, they're like, oh, are you reclaiming the flag?

868
00:39:33,800 --> 00:39:36,960
Speaker 4: And I always say, I'm not reclaiming it. I'm claiming it.

869
00:39:36,960 --> 00:39:39,279
Speaker 3: It was always it was always mine, you know.

870
00:39:39,920 --> 00:39:41,719
Speaker 1: And that's why it Taste the Nation was such a

871
00:39:41,760 --> 00:39:45,080
Speaker 1: great show too, because I think the conversations, the people

872
00:39:45,120 --> 00:39:48,080
Speaker 1: that you talk to, the empathy getting into the backstory.

873
00:39:48,400 --> 00:39:51,440
Speaker 1: People were emotional crying on that show talking to you,

874
00:39:51,480 --> 00:39:52,800
Speaker 1: and that was amazing to see.

875
00:39:52,880 --> 00:39:53,600
Speaker 3: It was wonderful.

876
00:39:53,640 --> 00:39:56,359
Speaker 4: I think it's because like nobody ever asked them, and

877
00:39:56,480 --> 00:39:59,680
Speaker 4: I was interested in their stories, genuinely interested. I tell

878
00:40:00,000 --> 00:40:02,399
Speaker 4: I'm so happy to be doing that show. Like if

879
00:40:02,400 --> 00:40:04,480
Speaker 4: my call time was at six, I would naturally wake

880
00:40:04,560 --> 00:40:07,160
Speaker 4: up at five, you know, And while I was doing

881
00:40:07,200 --> 00:40:10,200
Speaker 4: my makeup. I had producers telling me about the day,

882
00:40:10,760 --> 00:40:13,440
Speaker 4: and I went to sleep every night spent and tired,

883
00:40:13,520 --> 00:40:16,840
Speaker 4: but really fulfilled, really gratified, really happy.

884
00:40:17,440 --> 00:40:20,200
Speaker 3: And you know, this book is not only about Taste Nation.

885
00:40:20,280 --> 00:40:22,680
Speaker 4: It's also about my travels with Top Chef. It's also

886
00:40:22,760 --> 00:40:26,520
Speaker 4: childhood recipees. But like most of the recipes are very doable.

887
00:40:26,560 --> 00:40:29,759
Speaker 4: They're very approachable. You just have to sometimes go to

888
00:40:30,000 --> 00:40:32,960
Speaker 4: h Mart or Calluscions or some ethnic food store, but

889
00:40:33,000 --> 00:40:34,719
Speaker 4: now you can order everything online.

890
00:40:34,960 --> 00:40:38,040
Speaker 3: Once you get the spices and the ingredients, it's really

891
00:40:38,080 --> 00:40:39,360
Speaker 3: not hard to do this book.

892
00:40:39,400 --> 00:40:42,480
Speaker 4: Some might take you longer, some or Saturday afternoon recipes,

893
00:40:42,719 --> 00:40:46,760
Speaker 4: and some are weeknight recipes, but they're these are very doable,

894
00:40:46,880 --> 00:40:48,520
Speaker 4: and they're gonna say, I'm going to tell all right,

895
00:40:48,760 --> 00:40:51,080
Speaker 4: all right, you try and you tell me, but I

896
00:40:51,120 --> 00:40:53,719
Speaker 4: always give a range of the chilies, because you know.

897
00:40:53,600 --> 00:40:56,680
Speaker 2: Everyone I lovet I like my nose running.

898
00:40:56,840 --> 00:41:00,960
Speaker 4: Okay, then you're gonna like this book, all right.

899
00:41:01,000 --> 00:41:04,000
Speaker 1: Well, Pama's All American Tales, Travels and Recipes from Taste

900
00:41:04,040 --> 00:41:05,839
Speaker 1: the Nation and Beyond is available now.

901
00:41:06,080 --> 00:41:06,920
Speaker 2: Make sure y'all get it.

902
00:41:06,920 --> 00:41:09,640
Speaker 1: It's also holiday season time, so if they got to

903
00:41:09,680 --> 00:41:11,719
Speaker 1: cook for people, maybe it'd be nice to cook some

904
00:41:11,800 --> 00:41:14,640
Speaker 1: of these dishes. I think entertaining at home is amazing

905
00:41:14,719 --> 00:41:16,880
Speaker 1: to do right now. Also, so thank you for this,

906
00:41:17,000 --> 00:41:18,200
Speaker 1: and thank you for coming up here my

907
00:41:18,280 --> 00:41:19,719
Speaker 3: Pleasure, Thanks for having me on