Speaker 1: Hello, listeners of Four Courses with Jeffrey Z. Carrion. It's
Speaker 1: your host, Jeffrey. I'm here today to share a very
Speaker 1: special announcement. One thing you may know about me from
Speaker 1: social media is that I love meeting my friends from
Speaker 1: the food world at events around the country, and I've
Speaker 1: even made it an annual ritual to interview many of
Speaker 1: them at the South Beach Wine and Food Festival in Miami.
Speaker 1: So for the rest of this summer, we will be
Speaker 1: bringing you our summer series From the Beach. Each Friday,
Speaker 1: will be publishing short and intimate conversations that I've had
Speaker 1: with some of the top talent in the food world,
Speaker 1: and even beyond. The conversations you'll here for the next
Speaker 1: six weeks were recorded pool side at the w Hotel
Speaker 1: in South Beach as my friends and I enjoyed great
Speaker 1: cigars and magnums of rose as we discussed our past,
Speaker 1: present and future. Without further delay, please enjoy the final
Speaker 1: installment in our summer series From the Beach with the
Speaker 1: chef and TV personality and Barrel. Honestly, I don't know
Speaker 1: if I'm at the top of my game, Like, what
Speaker 1: does that mean? Really? Because it's also I feel like
Speaker 1: there's levels to everything. I mean, and I'm sure you
Speaker 1: have to. You know, like you think about like starting
Speaker 1: off as a young cook and you get like I
Speaker 1: get to work saw Te, I got to be sush chef,
Speaker 1: and then you get to be the chef and you
Speaker 1: have these levels of stuff. And then I remember starting
Speaker 1: off on the Food Network on Iron Chef, and every
Speaker 1: time that I would hear a new season would come back.
Speaker 1: I mean, I remember going back going to bed when
Speaker 1: I think like and I'm like, I allowed myself like
Speaker 1: these little minutes of happiness. So then I was like,
Speaker 1: I'm at the top of my game. And then Secrets
Speaker 1: of a Restaurant Chef came after that, and I was like,
Speaker 1: I'm now at the top of my game. So that's
Speaker 1: what I mean. There's always levels of you always have
Speaker 1: to be striving to push yourself to be better, to
Speaker 1: be thoughtful. I mean, you know in food everything's been
Speaker 1: done before instead, but how do you keep your dishes fresh?
Speaker 1: How do you keep your premptations for us? How do
Speaker 1: you keep reinventing yourself to make it interesting? In US
Speaker 1: sea and an ever growing sea of people that are Yes,
Speaker 1: there's chefs, but there's like everyone who has an Instagram
Speaker 1: feed is now doing cooking videos, and which is amazing
Speaker 1: because it just says how fantastic food is, and food
Speaker 1: is now a form of entertainment and not just something
Speaker 1: we have to do to get by, but it's for
Speaker 1: the masses and it brings people together. But people in
Speaker 1: our position, like you know, we came up. When we started,
Speaker 1: there was no food network even to ever think about
Speaker 1: being on. No. It was like, am I gotta have
Speaker 1: a job. I want to go to work in a restaurant.
Speaker 1: I want to work slid time. I want to be
Speaker 1: a chef. I want to be the chef. I hope
Speaker 1: I get reviewed by the New York Times. I hope
Speaker 1: I get like written up in gourmet magazine, in any
Speaker 1: little press that was anything, and that was all there was. Yes,
Speaker 1: really interesting you mentioned that, I want to go back.
Speaker 1: I want to talk about that, like we in some
Speaker 1: ways are shaped by our desire to be liked, which
Speaker 1: is can be good because you work really hard and
Speaker 1: you strive and you get better, but then it's bad
Speaker 1: because like some food reviewer, you're you're striving to impress
Speaker 1: quits and then you get someone else and you're like,
Speaker 1: oh my god, but you don't know this person who
Speaker 1: we're all trying to figure out, like, oh, he likes this,
Speaker 1: he doesn't want to be set in the corner of sheet,
Speaker 1: doesn't like that. Oh the last review they killed this
Speaker 1: guy because he did this, And you're like, it's not
Speaker 1: a way to live, like you know, some random random
Speaker 1: bar and be like, oh, they didn't give me my
Speaker 1: martiniqu cold enough and Burrell's restaurant sucks. Yeah, no, that's
Speaker 1: about what it is. It was nothing to do with me.
Speaker 1: So I am thankful. I don't know if you are.
Speaker 1: I'm thankful for Instagram and all the other bloggers because
Speaker 1: now it's all like it's diffused. It's diffused and sometimes
Speaker 1: it's confused, but it's diffused so that nothing really hits you.
Speaker 1: It's not a dagger anymore. Now. It's like you might
Speaker 1: get a text to say, hey, I was there, I
Speaker 1: I didn't like it on Instagram, and then you can say,
Speaker 1: you know what, come back tomorrow. We can answer them,
Speaker 1: and that softens it so it's less Yes, so I
Speaker 1: don't feel I still feel that I have to police people,
Speaker 1: and I'm still insecure and chefs masochistic is what we are.
Speaker 1: I know you're the same. You work to ourselves. You
Speaker 1: don't know what's happening the next You don't know what's
Speaker 1: gonna happen next year. People, what is your five year plan?
Speaker 1: Is there such a thing? Really? I'm fifty, do I
Speaker 1: have a five year plan? I didn't even know I
Speaker 1: had a year plan. I've just like to be here.
Speaker 1: But it's so funny that you mentioned that, like how
Speaker 1: social media started, because I remember back to the day
Speaker 1: when my first show, Secrets Have a Restaurant started and
Speaker 1: it aired at like nine thirty on a Sunday morning,
Speaker 1: and I was like, oh my god, did I just
Speaker 1: really do all of that? Did I say all of that? Yes?
Speaker 1: You did, And it was great. It was irreverend, it
Speaker 1: was different. So but the next day Bob Tushman, who
Speaker 1: was the vice president of the Food Network, called me
Speaker 1: and he's like, don't read the blogs and I'm too late.
Speaker 1: I am ready did and he's like, I just know
Speaker 1: that you are going to be one of our most
Speaker 1: polarizing talent. So and I was like, okay, I mean
Speaker 1: I just want everyone to like me, but they know
Speaker 1: if you affect people enough, good to go to their
Speaker 1: computer and write something good or bad. You have done
Speaker 1: your job because the worst thing that you can be
Speaker 1: is vanilla exactly. And I like, yes, appears to color
Speaker 1: in less favor. That's what we always were looking for. Deliciousness,
Speaker 1: the zest and the joy and what we get to
Speaker 1: do in life, Like we are professional pleasure providers. We are,
Speaker 1: you know, I've never heard of that. You know, like
Speaker 1: food makes people happy? They do. And I try to
Speaker 1: tell peoples like our chefs, I'm like, guys, they're putting
Speaker 1: this food in their mouth and digesting it. There's no
Speaker 1: profession that does that. You know. You go to the theater,
Speaker 1: they're like, entertain you. You want to become a professor
Speaker 1: and make people smarter, but they're ingesting what you cook
Speaker 1: with your hands. It's a serious thing. You gotta really
Speaker 1: wear gloves. You got but you get it's like a
Speaker 1: big deal. It affects you. Then you go home. You're like,
Speaker 1: you don't do that when you have a bad professor,
Speaker 1: Like you know, I'm like, okay, I'm not gonna go
Speaker 1: to class tomorrow. It's a big deal. And how intimate
Speaker 1: is that? As human beings? We are so lucky that
Speaker 1: we get to eat for pleasure, for pleasure, and it's
Speaker 1: but it's so much more than that. It's about family,
Speaker 1: it's about your history, it's about your body image, is
Speaker 1: about your emotions, it's about holidays. It's about you know,
Speaker 1: smells and things that take you back to a place
Speaker 1: and time, and that we get the sort of joy
Speaker 1: to help people achieve that with their own families. Absolutely spectacling.
Speaker 1: So you went to Italy for a while. How long
Speaker 1: were there? My sister and I have just decided that
Speaker 1: anything that was like a significant time ago, we're just
Speaker 1: gonna call twenty years. I mean, it is usually much
Speaker 1: more than And I'm like, oh my god, am I
Speaker 1: old enough to be able to say, like, because, okay,
Speaker 1: so ago, I was there for a year. I graduated
Speaker 1: from the CIA, which we are all the lumps, and
Speaker 1: I had never been to Europe before. I had never
Speaker 1: I mean, I'm from Syracuse, New York, where like Italian
Speaker 1: food was like chicken barm and you know, I thought
Speaker 1: I knew what Italian food was. And I got there
Speaker 1: and I was like, oh my god. I just remember
Speaker 1: the first morning that I arrived in Italy and we
Speaker 1: were like on this like bus was a whole group
Speaker 1: of students and I'm just looking at everything, like the
Speaker 1: root signs are different, and the cars are little, and
Speaker 1: you know, and there was this field of poppies. It
Speaker 1: was like it was on fire. And it was like
Speaker 1: seven o'clock in the morning of being up all night
Speaker 1: on a flight, and I just looked at him like, yes,
Speaker 1: I am in the right place. So the year was
Speaker 1: just magical for me. I lived in Alba. I went
Speaker 1: just lived in Alba and went to school in Barolo,
Speaker 1: and then worked in restaurants in Umbria, Umbria, Tuscany. And
Speaker 1: how did you get those jobs? It was like, as
Speaker 1: we worked for free, but they had to house us
Speaker 1: and feed us, so you've got all that knowledge. I
Speaker 1: looked at it. I was like, no, I here, because
Speaker 1: whatever I'm learning I have with me for life. What
Speaker 1: was that like the first dish that you learned and
Speaker 1: You're like, this is a taste that I couldn't I
Speaker 1: don't believe existed, Like was it like a catch Pepe
Speaker 1: or like something with Ancho. I was all in the
Speaker 1: North Monte so, but I can tell you the pinnacle moment.
Speaker 1: I sort of felt like with my entire year, there
Speaker 1: was when we were working in in Tuscany, and it
Speaker 1: was a thirty restaurant and it was a husband and
Speaker 1: wife that owned it, and the wife was the chef,
Speaker 1: and the husband was like batshit crazy running that front
Speaker 1: of the house. And he loved the Beatles so much,
Speaker 1: but he did not speak English, so he knew all
Speaker 1: the sounds of all the words, but did not really
Speaker 1: know the words to all the Beatles songs and would
Speaker 1: sing them and he would be drunk at the end
Speaker 1: of every night. It was during that year that they
Speaker 1: were like, all right, we're thinking, we're like going to
Speaker 1: move on to another place now, and they're like a
Speaker 1: spent specta boba, like wait for the new oil, the
Speaker 1: new oil. Were like, what is this the new oil?
Speaker 1: What is it? And it was olive oil season, and
Speaker 1: in this town it was sixty people that lived in
Speaker 1: the town. And clearly there was a church because it's Italy.
Speaker 1: There was like a cafe to gain an his fresso,
Speaker 1: and there was a Friend Oil, which is an olive
Speaker 1: press and olive oil press. And the day that it opened,
Speaker 1: we burned bread on the fire and we walked across
Speaker 1: the street to the Friend Toyo. Just as the new
Speaker 1: olive oil was coming out of the press, and I
Speaker 1: was like I tasted it and it was like you
Speaker 1: feel it and you feel thousands of years of culinary
Speaker 1: history and the most pristine flavor I have ever had
Speaker 1: in my life. And I was like, I get it.
Speaker 1: Respect your ingredients. It was it was magical. Yeah, to me,
Speaker 1: it's the basics. I'm all about the basics. Like I
Speaker 1: was like, low text, whatever memory. When you're making a dish,
Speaker 1: I want this to taste like what I had at
Speaker 1: La La La well roasts. I know your your style.
Speaker 1: You're like when you graduate from culinary school and you
Speaker 1: think you know everything. So then I would I got
Speaker 1: to Italy and it would be like I'm like burning
Speaker 1: it up as far as I'm concerned. And then they
Speaker 1: the Italians would taste stuff and they'd be like a
Speaker 1: bono ma, which means it's good, but and it's just
Speaker 1: like not exactly what they knew. And then so I
Speaker 1: came back to the States. I worked for Lydia Bastiana
Speaker 1: and she would be like bono ma, and I'm like
Speaker 1: this math like stop with it, like this is good food.
Speaker 1: And it was finally a couple of years later when
Speaker 1: some Italians told me that it was. They tasted my
Speaker 1: matre shauna sauce and they were like, on uh, you
Speaker 1: have the Italian flavor. And I was like, finally I've
Speaker 1: got it. Like that to me, like because when you
Speaker 1: think you know everything, and you're like you have so
Speaker 1: much still left to learn, and it's like you don't
Speaker 1: know what you don't know, and it's just as a
Speaker 1: matter when you go and look at these recipes, is
Speaker 1: seven thousand ways to make it, and you have to
Speaker 1: have like some confidence in like you know what I'm
Speaker 1: gonna distill down, Yes, seven thousand ways into one. So
Speaker 1: if you may just give me that recipe the five
Speaker 1: things you have to do to make it. So it's
Speaker 1: very funny because it's like always with me, there's no
Speaker 1: simple answer. But like you know, and amata shawna sauce,
Speaker 1: like if you go to Rome, no onions, you go
Speaker 1: to a machi like onions sometimes no tomatoes. Like, so
Speaker 1: I think there's like a book brewing in me about
Speaker 1: in search of the perfect amata chaa. But how I
Speaker 1: do it? I render guanciale. So you got like a
Speaker 1: nice like and you gotta do it low and slow
Speaker 1: to like that pork jowl is like sort of pasty
Speaker 1: and golden and crispy, and you get that huge fat
Speaker 1: pan full of fat, and then I do tons of
Speaker 1: onions and low and slow in that guanciala fat um
Speaker 1: and tons of salt and tons of crushed red pepper,
Speaker 1: and then uh san marzano tomatoes, low and slow and
Speaker 1: take your time and add water and reduce, add water
Speaker 1: and reduce, and you like you feel the soul of
Speaker 1: that sauce come alive. And then bucatini. There's no way
Speaker 1: to eat it in a sexy way. Like it's definitely
Speaker 1: not like a date night pau stuff, but it's like
Speaker 1: when you want to get in there and like I
Speaker 1: love your stuff and like really like I could scrap
Speaker 1: that onto my face any day of the week if
Speaker 1: you happy about it. That was that's the taste. So
Speaker 1: that's like to me, like the Italian kitchen is just
Speaker 1: about ingredients. It's so simple and it's a stop but
Speaker 1: you know, like it's that you've got to just respect
Speaker 1: the ingredients and allow them to be at their peak
Speaker 1: of freshness and deliciousness when they are. And it's like
Speaker 1: that's why I love to cook seasonally because it's like
Speaker 1: you overdose on stuff when they're in season, and then
Speaker 1: like by the end of the seating you're like all
Speaker 1: right bye, and then like by the time you're done
Speaker 1: with that, like a new friend comes around and it's
Speaker 1: like every like month there's like, oh hi, I've missed you,
Speaker 1: and then you overdo is not gonna be like see
Speaker 1: you next year. I watched a couple of episodes I
Speaker 1: talked to you last night about worst Cooks, and you're
Speaker 1: really an incredible teacher. You'll talk down to them, you
Speaker 1: like give that recipe. I was watching you make dumplings,
Speaker 1: and you were talking like you were talking to a
Speaker 1: culinary student. You were not talking like you were talking
Speaker 1: to a bunch of worthless, lousy cooks. And what it
Speaker 1: did to them is even if they knew they were
Speaker 1: terrible and they know they're bad, it's not like when
Speaker 1: we cast a show to find real good cooks, that's hard.
Speaker 1: It's not hard to find bad cooks. And I'm like,
Speaker 1: all these years on the Food Network and no one's
Speaker 1: gotten any better. I'm like, thank god, it gives me
Speaker 1: a job, that's right. So it's like you're a great
Speaker 1: teacher and you teach you, and I see them be
Speaker 1: like and they're like in their eyes light up and
Speaker 1: they like move towards you closer, and they like kind
Speaker 1: of think there's a whisper of both like you actually
Speaker 1: might be able to do this. And that's because if
Speaker 1: you're teaching, so how what what is your brain power
Speaker 1: telling you that you have to get across how you
Speaker 1: you have to hook them. There's a way to hook someone,
Speaker 1: And there's a way. Then they just turn off. They
Speaker 1: turn off, and you can see that happening. It's a
Speaker 1: glaze over goodbye. You can see when people are not engaged.
Speaker 1: How do you do that? Think you're very good at that,
Speaker 1: By the way, I think about like I think probably
Speaker 1: because I had so many bad teachers. I seriously don't
Speaker 1: remember paying attention in school, grade school, high school, four
Speaker 1: years of college I did not care. And then I
Speaker 1: got to culinary school. It was the first time I
Speaker 1: was at the right place at the right time and
Speaker 1: my life. So you know, when you are engaging someone,
Speaker 1: And so that's why I have lots of like b
Speaker 1: t v rts to boil, reduced to zimmer, you know
Speaker 1: that kind of stuff. And I have like funny little
Speaker 1: ways to like try to engage people. But it's also no,
Speaker 1: I will not talk down to them. I will not
Speaker 1: blower my standards. I look at them and I'm like,
Speaker 1: I know you can do this, and I like the
Speaker 1: first thing I teach always like that we learned in
Speaker 1: culinary school means you know, and I'm like, trust the
Speaker 1: means on plas process. It works, it does. And everyone
Speaker 1: I say, if you're a frantic cook, you're allows you
Speaker 1: you cannot be frantic. And I'm like, you're gonna cut yourself.
Speaker 1: You're gonna burn yourself, or you're worse, you're gonna burn
Speaker 1: someone else. Right now, cut someone else. If you look
Speaker 1: at the whole thing, it's like it's overwhelming. So I'm like,
Speaker 1: break it up into pieces. Knife cuts matter and is.
Speaker 1: But then I also tell people, I'm like, all right,
Speaker 1: if you've had a crap day and everything went terrible,
Speaker 1: please at least make sure the rim of the plate
Speaker 1: is clean. So I have at least one nice thing
Speaker 1: to say. It was like no, because on worse cooks,
Speaker 1: it was like, it is absolutely my mission. I am
Speaker 1: going to teach you. I will give you all the
Speaker 1: information you need to know. I will give you the
Speaker 1: tools but it's up to you to pick up those
Speaker 1: tools and use them. And if you notice, when they
Speaker 1: turn off, they're going to fail. When they when they
Speaker 1: lose it, they're going to fail. But when they listen,
Speaker 1: they will. You can bluff a bit into it and
Speaker 1: get a color a couple of things right. If you
Speaker 1: season properly, you can bluff it. Even if you overcook
Speaker 1: a steak. If you overcook the steak and not season,
Speaker 1: it's going to be like you're not paying attention. So
Speaker 1: there's things you can't do. They're tasting if they get
Speaker 1: some knife cuts that are right. It felt like the
Speaker 1: plating looks at all like you give people any little
Speaker 1: bit of encouragement. It's like, look how much you've just
Speaker 1: learned and you're here for just a minute. Like yes,
Speaker 1: And I tell people every single time on the first
Speaker 1: day it doesn't matter if you're here for a short
Speaker 1: time or a long time. This show will change your life.
Speaker 1: You know. It's a really well put. That's why I
Speaker 1: feel such a responsibility. Yes, Worst Cooks is a circus.
Speaker 1: It is. It's a bunch of yahoo's that come in
Speaker 1: and they're bad, and they know they're bad, and we're
Speaker 1: laughing at them, but they know they're bad, so it's
Speaker 1: not in a mean way. But all they have to
Speaker 1: do is go up from there and it's like, see,
Speaker 1: you can do this, and it's it's almost like a transformation.
Speaker 1: And I'm like that teacher, you know, that that strict
Speaker 1: teacher that you had, and you kind of hated them
Speaker 1: when you were in their class, but when you got
Speaker 1: past it and you were like, I loved them and
Speaker 1: they made me rise to the occasion. When you travel,
Speaker 1: you travel a lot, so how do you select a restaurant?
Speaker 1: How do you take from that something you want to
Speaker 1: take home. The biggest thing for me when I travel,
Speaker 1: I go to a city, the first thing I think
Speaker 1: about is like where I'm gonna eat. It's always, oh
Speaker 1: my god, always we can't go to us, we can't eat,
Speaker 1: We're not going to the city. It's like, where are
Speaker 1: we going? And who do I know in this city
Speaker 1: that I can call her reservation? But I mean that's
Speaker 1: the beauty of the Chef network, you know, And that's
Speaker 1: why like festivals like this are so fun. That's why
Speaker 1: I like, I kind of love Instagram that when you
Speaker 1: see when we all see each other, you kind of
Speaker 1: have an idea what's going on in everyone's life, So
Speaker 1: it's not just like Hi, how are you doing? And
Speaker 1: you repeat your resume like oh, I saw you were
Speaker 1: in Iceland. I saw you were like you know, and
Speaker 1: it's like where do we eat? What did you like?
Speaker 1: That kind of stuff? Where have you been lately? That
Speaker 1: has really raised the bar for you a country that
Speaker 1: you've really been in shock? Um, all right, I will
Speaker 1: not to exist. I was not in shock, but I
Speaker 1: I've been there twice of late, and I really really
Speaker 1: enjoyed it. In New York Veronica. Have you been there?
Speaker 1: I've just looked at it, but I haven't eaten there.
Speaker 1: I've been there twice. It is first of all, it's
Speaker 1: a stunning restaurant. It's stunning beautiful, and I mean it's
Speaker 1: you know, you feel like you're in like seeing Petersburg,
Speaker 1: Russia or Paris, yes, kind of, and you're gonna have
Speaker 1: caviar service. And then they have Chicken Kiev. Who has
Speaker 1: Chicken Kiev in the man? Am I on a flight? No?
Speaker 1: Exactly like am I just the Russian team room used
Speaker 1: to have still open, it still has it so delicious
Speaker 1: and like lovely flaming desserts and Russian honey cake and
Speaker 1: so delicious. Really, Ima, what's great about that is is
Speaker 1: Stephen and the ownership has decided to go so back
Speaker 1: in time. I loves that are so good that people
Speaker 1: forgot about them. They're like, oh, no one eats or
Speaker 1: cooks like that. But you know, actually, you can really
Speaker 1: make stuff really good if you pay attention, because back then,
Speaker 1: I don't think a lot of people have the product.
Speaker 1: There's such great product Now in New York you can
Speaker 1: go back and make it really amazing chicken kiev and
Speaker 1: be like, wow, there's a lot that's a hard dish.
Speaker 1: And if every doesn't understand what chicken kieva, it's chicken
Speaker 1: stuff with butter deep fried. Now think of that. But
Speaker 1: it's like so like I tell you, Veronica, it's so
Speaker 1: perfectly rolled and like to get it like every single one,
Speaker 1: like the perfect evenness, and like when it's the chicken
Speaker 1: perfectly cooked, and then when you cut it, like the
Speaker 1: butter spurts every where like it is not there's a
Speaker 1: lot of technology in that dish. There's so many dishes
Speaker 1: like that that have been so bastardized and that people
Speaker 1: are like, but it's like, no, they were beautiful dishes
Speaker 1: and they're historic dishes for a reason. And Santa Klibiac salmon.
Speaker 1: When I worked at the Circuit, we used to have
Speaker 1: as a special on Wednesday, and it was a whole
Speaker 1: salmon stuffed with rice and spinach and then pastry saffron
Speaker 1: or some bacon. And if you overcooked it, the sam
Speaker 1: we get overcooked. The puff pastry wasn't cooked enough. The
Speaker 1: rice had to be just right. It would be a mush.
Speaker 1: And if it's right and delicious, it all cuts perfectly.
Speaker 1: And it's like beef Wellington for salmon. Beef Wellington. I
Speaker 1: mean that's another and it's one of those dishes. It's
Speaker 1: probably three years old, and they're like for people, like
Speaker 1: people are eating it up. You know, it's kind of fantastic.
Speaker 1: So not gluten free, dairy free pito. It's nothing. It's
Speaker 1: like when people ate, they dined, they died, did not
Speaker 1: that's a good point. They dined, Jeffrey. I would think,
Speaker 1: here a man who dines. Yes, I love dining. I
Speaker 1: mean it's lost. I mean I've trust me. We grab
Speaker 1: stuff to go and you know we go to have
Speaker 1: a chop salad and you've gotta run and you know,
Speaker 1: having sushi and we get it, but dining is like
Speaker 1: fantastic when it's done right, it's fantastic and you feel respected,
Speaker 1: and it's a sense of we are living life. It's
Speaker 1: gonna come to an end. Three times a day we
Speaker 1: get a chance to sort of like some like enjoy
Speaker 1: the ride while we're here. Isn't that the best? And
Speaker 1: that's why I love this profession and that's why I
Speaker 1: think it's important that we keep it up at the
Speaker 1: highest level. And I think that I've learned a lot
Speaker 1: from the best, because the best only want to get better.
Speaker 1: They don't really have a plan. They don't really know
Speaker 1: what the next five years are going to happen, and
Speaker 1: they can only hope that they get up the next
Speaker 1: day and they have as much energy or more energy,
Speaker 1: and then now they're taking care of themselves more so
Speaker 1: they can do more. So I think that's really what
Speaker 1: the key is. This restaurant industry is transformed us to
Speaker 1: like stay around longer, be healthier, and that dropped it
Speaker 1: young absolutely, and the restaurant industry the way it is now,
Speaker 1: I mean, as hard as it is to make a living,
Speaker 1: because it's impossible, especially in New York to make a
Speaker 1: living in a restaurant, but it is more civilized than
Speaker 1: it has ever been, you know, and it's like it
Speaker 1: just shows like food is so respected in and of
Speaker 1: itself and the people that created I mean, I remember
Speaker 1: years ago when I was thinking of going to culinary
Speaker 1: school and I told my father and he's like, you
Speaker 1: want to do what a girl like? You want to
Speaker 1: go work in a kitchen? And I'm like, but it's
Speaker 1: my passion. He's like, fine, do whatever you want, but
Speaker 1: don't ask me for any money. And I was like,
Speaker 1: you know, and I'm like, you want to go work
Speaker 1: in a kitchen? Kitchen like, yes, I do. And honestly,
Speaker 1: I could not have it any other way to way