1 00:00:05,240 --> 00:00:08,200 Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:08,320 --> 00:00:10,079 Speaker 1: My name is Bobby Flay, and I'm here with my 3 00:00:10,200 --> 00:00:13,600 Speaker 1: daughter and co host, and I'm Always Hungry. Sophie and 4 00:00:13,640 --> 00:00:16,599 Speaker 1: I gather around my stove to cook together. Well, you cook, 5 00:00:16,880 --> 00:00:19,080 Speaker 1: I asked the questions, and eat the food. If does 6 00:00:19,120 --> 00:00:21,040 Speaker 1: any food left, you come to the table together to 7 00:00:21,120 --> 00:00:23,560 Speaker 1: share a meal, connect as a family, and tell the 8 00:00:23,600 --> 00:00:26,239 Speaker 1: stories that matter to us. All Right, Sophie had this 9 00:00:26,320 --> 00:00:29,120 Speaker 1: episode today. I'm going to actually take a backseat because 10 00:00:29,280 --> 00:00:32,839 Speaker 1: we're talking about social media, and I would say that 11 00:00:32,920 --> 00:00:35,400 Speaker 1: you are five hundred times better than me at this 12 00:00:35,640 --> 00:00:38,440 Speaker 1: I just exist in it, and you help shape it. 13 00:00:38,600 --> 00:00:40,760 Speaker 1: You exist in it, but at a at a high level. 14 00:00:40,800 --> 00:00:43,960 Speaker 1: You You've got a lot of followers, Bob, Yeah, who 15 00:00:43,960 --> 00:00:49,360 Speaker 1: wants to follow me? All Right, So I'm gonna I'm 16 00:00:49,360 --> 00:00:51,360 Speaker 1: gonna do something today I've never done before. Oh, you've 17 00:00:51,360 --> 00:00:53,080 Speaker 1: never done this. I've done this. Do you know what 18 00:00:53,159 --> 00:00:55,760 Speaker 1: I'm doing? Yeah, you're making the TikTok pasta. Yeah. I've 19 00:00:55,760 --> 00:01:01,080 Speaker 1: never done a recipe off of TikTok ever, which I'm 20 00:01:01,120 --> 00:01:04,600 Speaker 1: clearly becoming. I'm in the minority on that because TikTok 21 00:01:04,680 --> 00:01:06,200 Speaker 1: is like all of a sudden become like the new 22 00:01:06,240 --> 00:01:08,399 Speaker 1: place that people get there. I find so many recipes 23 00:01:08,440 --> 00:01:10,720 Speaker 1: on TikTok. The most famous one I know of, the 24 00:01:10,720 --> 00:01:13,759 Speaker 1: one that's gotten the most chatter, the one that people 25 00:01:13,800 --> 00:01:17,399 Speaker 1: talk to me about, is this one where it's a 26 00:01:17,440 --> 00:01:21,840 Speaker 1: pasta dish with cherry tomatoes and feta cheese, one completely viral. 27 00:01:22,000 --> 00:01:24,080 Speaker 1: What's it called? What do you mean does that have 28 00:01:24,120 --> 00:01:25,840 Speaker 1: a name? I don't think I don't think it has 29 00:01:25,840 --> 00:01:29,720 Speaker 1: a name. Okay, it's cherry tomatoes, feta cheese, and I 30 00:01:29,760 --> 00:01:33,600 Speaker 1: think they use riggatony usually, but I I'm using penny 31 00:01:33,959 --> 00:01:36,120 Speaker 1: because that's what I have. There was like a shortage 32 00:01:36,120 --> 00:01:39,280 Speaker 1: of feta because this pasta went so viral, So I 33 00:01:39,319 --> 00:01:42,840 Speaker 1: looked it up, and you have to, like, the original 34 00:01:42,840 --> 00:01:46,920 Speaker 1: recipe is cherry tomatoes, not grape tomatoes. Although what are 35 00:01:46,959 --> 00:01:54,120 Speaker 1: these grapes? Hold on, these might be grape tomatoes, Um, 36 00:01:54,160 --> 00:02:00,680 Speaker 1: these are grape tomatoes. It doesn't matter, It really doesn't matter. So, 37 00:02:01,320 --> 00:02:03,800 Speaker 1: I mean, here's the one thing you have to understand, 38 00:02:03,840 --> 00:02:06,680 Speaker 1: Like there's been a lot of like variety on this 39 00:02:06,760 --> 00:02:10,560 Speaker 1: recipe and so like it's not baking, so like you 40 00:02:10,600 --> 00:02:12,280 Speaker 1: can kind of play around with it. If it was 41 00:02:12,280 --> 00:02:14,600 Speaker 1: a baking dish, you wouldn't want to do that. But 42 00:02:14,680 --> 00:02:17,040 Speaker 1: since it's like since we're basically, I mean, here's the 43 00:02:17,040 --> 00:02:21,080 Speaker 1: bottom line. You're taking some cherry tomatoes or grape tomatoes, 44 00:02:21,080 --> 00:02:23,919 Speaker 1: a little little tomatoes which you're usually sweeter than bigger tomatoes. 45 00:02:24,320 --> 00:02:28,160 Speaker 1: You're taking some some feta cheese, um, some olive oil, 46 00:02:28,520 --> 00:02:30,920 Speaker 1: and then I put a little crushed red pepper in there. 47 00:02:31,760 --> 00:02:34,040 Speaker 1: So it says the bacon for forty minutes. So that's 48 00:02:34,080 --> 00:02:35,280 Speaker 1: what we're gonna do. So I'm gonna put this in 49 00:02:35,280 --> 00:02:39,600 Speaker 1: a four hundred degree of him, and I'm gonna set 50 00:02:39,600 --> 00:02:42,400 Speaker 1: the timer, and then you cook pasta ahead of time, 51 00:02:43,120 --> 00:02:46,040 Speaker 1: so you know, I'm cooking the panay were don't let 52 00:02:46,040 --> 00:02:48,320 Speaker 1: that cook? And then fresh basil and then salt and pepper. 53 00:02:48,360 --> 00:02:50,799 Speaker 1: Basically that's the whole that's the whole shooting match, right, Yeah, 54 00:02:50,840 --> 00:02:52,880 Speaker 1: have you have you watched the video? I don't think 55 00:02:52,880 --> 00:02:56,639 Speaker 1: I have watched the video? Do you have it? Uh, 56 00:02:56,880 --> 00:02:58,639 Speaker 1: we could find it. It's not that hard to find. 57 00:02:58,680 --> 00:03:05,799 Speaker 1: I'm sure. That's so funny. Okay, alright, so today we're 58 00:03:05,800 --> 00:03:10,920 Speaker 1: talking about social media, which is no small subject. You know, 59 00:03:10,960 --> 00:03:15,000 Speaker 1: it's become such an important part of our lives. But 60 00:03:15,280 --> 00:03:18,800 Speaker 1: somebody who I really respect suggested to me something the 61 00:03:18,800 --> 00:03:21,000 Speaker 1: other day that I want to ask your opinion about. 62 00:03:22,680 --> 00:03:25,639 Speaker 1: She said, I think social media is on its way out? 63 00:03:26,720 --> 00:03:30,160 Speaker 1: Is that even possible? I personally don't think so, but 64 00:03:31,040 --> 00:03:34,800 Speaker 1: I mean maybe I don't know. I think of it 65 00:03:34,800 --> 00:03:37,360 Speaker 1: in the same way that people are like TV is dead, 66 00:03:37,520 --> 00:03:40,680 Speaker 1: but that it's just not the case. I don't. I 67 00:03:40,680 --> 00:03:43,040 Speaker 1: don't think so at all. Actually, do you think social 68 00:03:43,040 --> 00:03:45,280 Speaker 1: media is on its way out? No, I don't think 69 00:03:45,280 --> 00:03:47,480 Speaker 1: it's on its way out. I think, like anything, you know, 70 00:03:47,720 --> 00:03:51,880 Speaker 1: it was an amazing invention and it's been abused in 71 00:03:51,920 --> 00:03:55,640 Speaker 1: some ways, you know, and it's also listen, it's it's 72 00:03:55,680 --> 00:03:59,760 Speaker 1: made out information highway, you know, a thousand times faster 73 00:03:59,800 --> 00:04:02,720 Speaker 1: than used to be, so we get all this information. Sometimes, 74 00:04:02,760 --> 00:04:06,040 Speaker 1: you know, too much information is too much information, But 75 00:04:06,280 --> 00:04:09,120 Speaker 1: then again, we all are sort of starved to know 76 00:04:09,160 --> 00:04:11,960 Speaker 1: what's going on as soon as it happens, so you know, 77 00:04:13,320 --> 00:04:16,800 Speaker 1: you know, I don't know. I mean, it's very distracting, 78 00:04:17,160 --> 00:04:19,120 Speaker 1: it is, and I think after the year that we've had, 79 00:04:19,200 --> 00:04:22,760 Speaker 1: I think that people are are craving a more personal, 80 00:04:22,920 --> 00:04:26,440 Speaker 1: in person experience or experience yeah, of course, and you know, 81 00:04:26,480 --> 00:04:30,880 Speaker 1: hopefully that's what happens. But I don't, by I don't 82 00:04:30,880 --> 00:04:32,440 Speaker 1: think by any means that social media is on its 83 00:04:32,440 --> 00:04:34,240 Speaker 1: way up, because it's I think it's too useful of 84 00:04:34,279 --> 00:04:37,760 Speaker 1: a tool for so many different things. I mean, listen, 85 00:04:37,839 --> 00:04:40,520 Speaker 1: you we talk about are the difference of our generations 86 00:04:40,800 --> 00:04:43,880 Speaker 1: all the time on this thing. And you know, you're 87 00:04:44,200 --> 00:04:47,200 Speaker 1: I'm fifty six, you're twenty five, So I'm thirty one 88 00:04:47,240 --> 00:04:49,120 Speaker 1: years older than you, So I have three decades on you. 89 00:04:49,200 --> 00:04:52,279 Speaker 1: So like somebody who's my age looks at social media 90 00:04:52,400 --> 00:04:54,760 Speaker 1: much differently than probably you do in general. I mean, 91 00:04:54,920 --> 00:04:56,680 Speaker 1: I mean it's a very general statement, of course, but 92 00:04:56,760 --> 00:04:59,839 Speaker 1: like I mean, I still have, like at this moment 93 00:04:59,839 --> 00:05:03,039 Speaker 1: in time, I have like like like one point seven 94 00:05:03,080 --> 00:05:06,599 Speaker 1: million followers on Instagram, and so I'm not even sure 95 00:05:06,640 --> 00:05:09,520 Speaker 1: what that means. I mean, seriously, like who's following me? 96 00:05:09,560 --> 00:05:11,560 Speaker 1: I mean it's you know, it's obviously people that watch 97 00:05:11,640 --> 00:05:15,800 Speaker 1: the Food Network, come to my restaurants, books, etcetera. Who 98 00:05:15,839 --> 00:05:18,440 Speaker 1: knows why they decide to follow somebody, you know, and 99 00:05:18,480 --> 00:05:21,200 Speaker 1: you you know you've actually garnered some you know, you 100 00:05:21,240 --> 00:05:23,120 Speaker 1: have over a hundred thousand people following me. Now right. 101 00:05:23,120 --> 00:05:26,600 Speaker 1: I mean that's from your broadcast, from your Food Network appearances, etcetera. 102 00:05:27,080 --> 00:05:29,880 Speaker 1: It's just it's it's it's really interesting, you know. So 103 00:05:29,880 --> 00:05:32,640 Speaker 1: when you hear those numbers, I mean, even Nacho my cat, 104 00:05:32,760 --> 00:05:34,920 Speaker 1: I'm sorry to say this, Sophie, but he's got more 105 00:05:34,960 --> 00:05:40,039 Speaker 1: than twice your he's gotten where he's a very influential cat, 106 00:05:40,120 --> 00:05:46,359 Speaker 1: very influential followers. It's crazy, so like, it's really a 107 00:05:46,400 --> 00:05:49,360 Speaker 1: funny thing. And when you hear those numbers, they sound like, 108 00:05:49,680 --> 00:05:51,880 Speaker 1: you know, they sound like they're pretty that's a lot 109 00:05:51,880 --> 00:05:55,479 Speaker 1: of numbers. I will tell you something that is staggering 110 00:05:55,520 --> 00:05:58,320 Speaker 1: to me, which is, I would say the person with 111 00:05:58,360 --> 00:06:01,400 Speaker 1: the most followers on my show and Beat ever was 112 00:06:01,480 --> 00:06:06,520 Speaker 1: Gigi Adied. Now Gigi adid for for those of you 113 00:06:06,640 --> 00:06:08,680 Speaker 1: that don't know who she is, I'm not even sure 114 00:06:08,680 --> 00:06:11,120 Speaker 1: how that's even possible, but you know, she's probably the 115 00:06:11,160 --> 00:06:13,320 Speaker 1: most super famous supermodel in the world at this point. 116 00:06:13,480 --> 00:06:18,000 Speaker 1: She's also a spectacularly nice person. She came on Beat 117 00:06:18,000 --> 00:06:20,600 Speaker 1: Bobby Flay and she was you know, she was having 118 00:06:20,600 --> 00:06:23,680 Speaker 1: fun with it. Was I remember it was the Falafel Um, 119 00:06:23,760 --> 00:06:27,800 Speaker 1: it was the Falafel Show, and uh, she had had 120 00:06:27,839 --> 00:06:30,479 Speaker 1: apparently lots of experience making Falaffel in her life, and 121 00:06:30,520 --> 00:06:31,840 Speaker 1: she was like, came up to me and she's like, 122 00:06:31,839 --> 00:06:34,920 Speaker 1: you're not doing this right. I was like, okay, Gig, 123 00:06:35,080 --> 00:06:37,080 Speaker 1: I got it, and and and But one of the 124 00:06:37,120 --> 00:06:40,320 Speaker 1: things about her is that she's, you know, as popular 125 00:06:40,360 --> 00:06:42,440 Speaker 1: as she is, she's incredibly humble and she has to 126 00:06:42,480 --> 00:06:45,480 Speaker 1: live the social media life. I mean, somebody like her 127 00:06:45,560 --> 00:06:47,560 Speaker 1: has to live with it one way or the other. 128 00:06:47,760 --> 00:06:50,320 Speaker 1: And I'm sure she feels differently about it every single day. 129 00:06:50,360 --> 00:06:54,880 Speaker 1: But somebody asked her during the show, how many followers 130 00:06:54,920 --> 00:06:58,600 Speaker 1: do you have? And she was so humble and almost 131 00:06:58,600 --> 00:07:00,800 Speaker 1: embarrassed by the amount of follow that she has. She's like, 132 00:07:00,839 --> 00:07:03,080 Speaker 1: I don't even I don't even know. Like, of course 133 00:07:03,080 --> 00:07:05,400 Speaker 1: she knows, but she didn't want to even say the number. 134 00:07:05,480 --> 00:07:11,760 Speaker 1: I just looked it up. Seventy million, jesus, not seventeen seven. Oh, okay, 135 00:07:12,400 --> 00:07:17,240 Speaker 1: seventy million followers. So I mean that's like, I mean, 136 00:07:17,240 --> 00:07:20,560 Speaker 1: when you think about it, it's amazing because she's popular 137 00:07:20,680 --> 00:07:24,280 Speaker 1: and people aspire to, you know, how she runs her 138 00:07:24,320 --> 00:07:27,120 Speaker 1: life and lifestyle, etcetera. Lots of young women look up 139 00:07:27,160 --> 00:07:31,120 Speaker 1: to her, and it's also a lot of pressure. It's crazy, 140 00:07:31,320 --> 00:07:38,760 Speaker 1: an insane amount of pressure. Yes. I remember when I 141 00:07:38,800 --> 00:07:43,960 Speaker 1: was in school learning about you know, algorithms, and I 142 00:07:44,000 --> 00:07:46,800 Speaker 1: remember one of my professors saying, there's it's on Twitter. 143 00:07:46,960 --> 00:07:51,239 Speaker 1: There's such a small percentage of people that like really 144 00:07:51,360 --> 00:07:53,320 Speaker 1: run Twitter. What do you mean in terms of like, 145 00:07:53,720 --> 00:07:56,840 Speaker 1: like how many people there's there's a there's kind of 146 00:07:56,880 --> 00:07:59,400 Speaker 1: like a small amount of people with an insane amount 147 00:07:59,400 --> 00:08:02,280 Speaker 1: of followers on Twitter. And that's and they're really leading 148 00:08:02,280 --> 00:08:04,280 Speaker 1: the traffic on Twitter, which is really interesting to think 149 00:08:04,280 --> 00:08:06,800 Speaker 1: about because obviously there's so many people on Twitter. Um, 150 00:08:06,800 --> 00:08:09,920 Speaker 1: it was a very early social media platform. World of 151 00:08:09,960 --> 00:08:12,200 Speaker 1: social media, it was the it really was the first 152 00:08:12,240 --> 00:08:15,960 Speaker 1: big one, right, But it's interesting to me. Yes, so 153 00:08:16,000 --> 00:08:18,720 Speaker 1: Instagram obviously has become so the leader. When people say 154 00:08:18,720 --> 00:08:20,680 Speaker 1: how many followers do you have? They're they're only thinking 155 00:08:20,720 --> 00:08:23,280 Speaker 1: about that for us, you know. I know, I'm at 156 00:08:23,320 --> 00:08:26,920 Speaker 1: the very beginning of gen z and I don't know 157 00:08:26,960 --> 00:08:29,880 Speaker 1: that that's necessarily true with everyone that that's coming after me. 158 00:08:30,760 --> 00:08:33,560 Speaker 1: They might be talking about TikTok. I think for a 159 00:08:33,600 --> 00:08:36,160 Speaker 1: lot of these a lot of these teens and young adults, 160 00:08:36,200 --> 00:08:39,920 Speaker 1: now you know, Instagram is actually their second, their second choice. Okay, 161 00:08:40,559 --> 00:08:43,199 Speaker 1: all right, Well, I mean I'm not on TikTok yet, 162 00:08:43,320 --> 00:08:46,840 Speaker 1: so no, but you you've watched a lot of TikTok. 163 00:08:47,000 --> 00:08:49,760 Speaker 1: I have you enjoy TikTok? I do enjoy it. I mean, 164 00:08:50,559 --> 00:08:53,720 Speaker 1: I mean there's so much talent out there in incredible 165 00:08:53,720 --> 00:08:55,679 Speaker 1: times crazy. I mean I watch it. I don't watch 166 00:08:55,679 --> 00:08:58,400 Speaker 1: it for I mean, frankly, I don't watch it for food. 167 00:08:59,200 --> 00:09:01,360 Speaker 1: I usually watch it are like people who are dancing 168 00:09:01,440 --> 00:09:04,520 Speaker 1: or doing something cool. I mean, it's just so cool. 169 00:09:04,559 --> 00:09:06,719 Speaker 1: I'm like, there's some people like that, there's no way 170 00:09:06,760 --> 00:09:09,320 Speaker 1: that that's real, and then it's that it's real, and 171 00:09:09,320 --> 00:09:12,679 Speaker 1: you're like, I cannot believe that these people are so talented. Um. 172 00:09:12,720 --> 00:09:14,120 Speaker 1: But but I do want to talk to you a 173 00:09:14,160 --> 00:09:16,520 Speaker 1: little bit about like how do you decide So you're 174 00:09:16,520 --> 00:09:19,320 Speaker 1: a broadcast journaalist. You know, you have a very serious job, 175 00:09:19,480 --> 00:09:23,280 Speaker 1: and you know you work for a big broadcast company, 176 00:09:23,360 --> 00:09:25,800 Speaker 1: but you're also a twenty five year old young lady 177 00:09:25,800 --> 00:09:28,679 Speaker 1: who likes to go out and have fun with your friends, 178 00:09:28,880 --> 00:09:31,920 Speaker 1: and you know, like, how do you decide what you post? 179 00:09:32,200 --> 00:09:33,880 Speaker 1: If I have to think about whether or not I 180 00:09:33,880 --> 00:09:36,640 Speaker 1: should post something for more than ten seconds, I probably 181 00:09:36,640 --> 00:09:39,280 Speaker 1: shouldn't post it. Is that a new rule. I think 182 00:09:39,360 --> 00:09:45,000 Speaker 1: that's a rule that has circulated from you, from mom, 183 00:09:45,040 --> 00:09:48,040 Speaker 1: from Papa, my grandfather, about a lot of different that 184 00:09:48,080 --> 00:09:50,400 Speaker 1: applies to a lot of different things. So it's not 185 00:09:50,440 --> 00:09:52,839 Speaker 1: necessarily new. But I think that, you know, as you 186 00:09:52,880 --> 00:09:55,120 Speaker 1: get older, and obviously I, like you said, I have 187 00:09:55,160 --> 00:09:59,840 Speaker 1: a public and very serious job. I have definitely grown 188 00:10:00,040 --> 00:10:04,120 Speaker 1: to follow that much more every day. Yeah, but also 189 00:10:04,200 --> 00:10:05,800 Speaker 1: like I don't know, I don't need to share every 190 00:10:05,840 --> 00:10:08,120 Speaker 1: I I also don't need to share everything on social media. 191 00:10:08,120 --> 00:10:10,199 Speaker 1: I'm cool with that. A lot of people actually, a 192 00:10:10,240 --> 00:10:12,240 Speaker 1: lot of people always say to me like, or you 193 00:10:12,280 --> 00:10:14,160 Speaker 1: are you bombed? You can't post everything? And like, no, 194 00:10:14,240 --> 00:10:16,480 Speaker 1: I actually I don't. I don't want to post everything. 195 00:10:16,840 --> 00:10:20,040 Speaker 1: Not everything needs to be shared. Yeah, I totally agree 196 00:10:20,040 --> 00:10:23,640 Speaker 1: with you. I mean, listen, I mostly post the things 197 00:10:23,720 --> 00:10:27,440 Speaker 1: that I feel like I can be helpful with. So 198 00:10:27,600 --> 00:10:30,080 Speaker 1: usually it's food. Yeah, I mean, usually it's like a 199 00:10:30,120 --> 00:10:32,880 Speaker 1: dish from one of my restaurants, or maybe something I 200 00:10:32,920 --> 00:10:34,640 Speaker 1: cooked at home, or maybe I went out to a 201 00:10:34,679 --> 00:10:37,280 Speaker 1: cool restaurant that I that I really love that I 202 00:10:37,320 --> 00:10:39,920 Speaker 1: want to talk about. You know, I post about Nacho 203 00:10:40,000 --> 00:10:42,760 Speaker 1: because he's important to me. I post about you if 204 00:10:42,760 --> 00:10:46,160 Speaker 1: you do something like you know that's fun and interesting. 205 00:10:46,240 --> 00:10:48,160 Speaker 1: I mean, that's what I really that's what I really 206 00:10:48,240 --> 00:10:50,560 Speaker 1: utilize it for. I use it. I use it in 207 00:10:50,559 --> 00:10:52,440 Speaker 1: a really fun way. I don't usually use it in 208 00:10:52,440 --> 00:10:55,240 Speaker 1: in some you know, crazy serious statement way. Ever, it's 209 00:10:55,240 --> 00:10:57,360 Speaker 1: really about, you know, what I'm serving in a maufie, 210 00:10:57,360 --> 00:10:58,760 Speaker 1: that I have a brand new restaurant. Like That's what 211 00:10:58,920 --> 00:11:00,560 Speaker 1: I always feel like, that's what people want to hear 212 00:11:00,559 --> 00:11:03,640 Speaker 1: from me about. And so you know, I stay in 213 00:11:03,679 --> 00:11:23,080 Speaker 1: my lane all right, almost ready to eat, almost ready 214 00:11:23,120 --> 00:11:25,600 Speaker 1: to take out of the oven. All right. So I 215 00:11:25,679 --> 00:11:29,319 Speaker 1: have some Penny pasta. I mean, I think the classic 216 00:11:29,360 --> 00:11:31,960 Speaker 1: recipe had ring ring atony in it, but Penny is fine. 217 00:11:32,840 --> 00:11:36,000 Speaker 1: And then I'm gonna pop some basil, cut some basil, 218 00:11:36,320 --> 00:11:44,480 Speaker 1: some fresh basil. I love fresh basil too. It looks 219 00:11:44,520 --> 00:11:48,079 Speaker 1: like the looks like the TikTok videos. That's what I'm 220 00:11:48,080 --> 00:11:54,840 Speaker 1: happy about. Yeah, it's it's it's sizzling, Okay. So basically, 221 00:11:55,120 --> 00:11:57,600 Speaker 1: you take a fork and you mash it up. You 222 00:11:57,640 --> 00:12:00,560 Speaker 1: mash it up because you want the cherry tomatoes pop yea, 223 00:12:00,640 --> 00:12:02,560 Speaker 1: So describe what it looks like right, so right now 224 00:12:02,600 --> 00:12:05,040 Speaker 1: we have the cherry tomatoes or the grape tomatoes and 225 00:12:05,040 --> 00:12:08,880 Speaker 1: they're all sort of blistered um and hot and cooked, 226 00:12:09,480 --> 00:12:11,800 Speaker 1: and then the cheese is a little bit crusty on 227 00:12:11,840 --> 00:12:15,360 Speaker 1: the outside. Looks good. So we're gonna we're gonna crush 228 00:12:15,400 --> 00:12:18,120 Speaker 1: the tomatoes so that the juice has come out. WHOA, 229 00:12:18,480 --> 00:12:23,080 Speaker 1: be careful because it's hot, hot tomato juice. You just 230 00:12:23,120 --> 00:12:25,720 Speaker 1: do it all in the same castule pan. Yeah, this 231 00:12:25,760 --> 00:12:27,960 Speaker 1: looks great. Yeah, it looks great, all right, and you 232 00:12:28,040 --> 00:12:37,679 Speaker 1: mix it all together, right, yeah, Okay, Like whenever you 233 00:12:37,760 --> 00:12:40,120 Speaker 1: say to me, like, hey, Dad, I really liked that 234 00:12:40,240 --> 00:12:42,360 Speaker 1: video you did today, like I know that I did 235 00:12:42,400 --> 00:12:46,600 Speaker 1: something that you could have some relevance because you would 236 00:12:46,640 --> 00:12:48,720 Speaker 1: only say that to me if you really felt that way, 237 00:12:48,760 --> 00:12:51,880 Speaker 1: am I right? Because because I don't really hear from 238 00:12:51,920 --> 00:12:54,160 Speaker 1: you saying anything else. So when you every once in 239 00:12:54,160 --> 00:12:57,120 Speaker 1: a while, like every like every three months, you'll say, like, 240 00:12:57,200 --> 00:13:00,120 Speaker 1: I really like that video today, what is it? I 241 00:13:00,160 --> 00:13:03,400 Speaker 1: don't know. I think I don't know. I think I 242 00:13:03,880 --> 00:13:07,560 Speaker 1: really like explainer videos. It's something that I work on 243 00:13:07,559 --> 00:13:09,560 Speaker 1: a lot in my own job, and I think that 244 00:13:09,559 --> 00:13:12,600 Speaker 1: they work really well in social media, and I just 245 00:13:12,760 --> 00:13:15,640 Speaker 1: you know, someone who's as knowledgeable as you doesn't have 246 00:13:15,720 --> 00:13:20,040 Speaker 1: to go through and necessarily like explain every ingredient all 247 00:13:20,040 --> 00:13:22,040 Speaker 1: the time because we just we just trust that you 248 00:13:22,080 --> 00:13:25,080 Speaker 1: know what you're doing or you know best. But I 249 00:13:25,120 --> 00:13:29,040 Speaker 1: think it's it's so helpful and valuable to your audience 250 00:13:29,640 --> 00:13:32,120 Speaker 1: and no one wants to feel stupid or dumb or 251 00:13:32,160 --> 00:13:33,840 Speaker 1: like they don't know something. And I just feel like 252 00:13:34,360 --> 00:13:37,920 Speaker 1: you approach it in such a easy and kind way. 253 00:13:38,400 --> 00:13:41,040 Speaker 1: And yeah, it just makes you not seem like a 254 00:13:41,080 --> 00:13:42,680 Speaker 1: know at all, but you're not. You don't ever seem 255 00:13:42,760 --> 00:13:44,439 Speaker 1: that way. But do you know what I mean? I 256 00:13:44,480 --> 00:13:46,240 Speaker 1: don't know if I'm describing this correctly. Yeah, I was 257 00:13:46,280 --> 00:13:47,640 Speaker 1: hoping that you were going to say it was cool, 258 00:13:47,640 --> 00:13:52,040 Speaker 1: but that's not happening. No, that's not That's what I'm 259 00:13:52,040 --> 00:13:54,280 Speaker 1: talking about, Okay, cool? So alright, So you so you're 260 00:13:54,320 --> 00:13:58,040 Speaker 1: just saying that like you appreciate the like the the explanation, 261 00:13:58,120 --> 00:14:02,640 Speaker 1: the fundamentals, the basics. Yeah, right, don't assume anything, right, 262 00:14:03,280 --> 00:14:05,880 Speaker 1: that's really key. I mean, that's one that's really interesting 263 00:14:05,880 --> 00:14:08,000 Speaker 1: because I think that I think I get when I'm 264 00:14:08,040 --> 00:14:10,880 Speaker 1: trying to cook something from memory or following a recipe. 265 00:14:10,920 --> 00:14:13,720 Speaker 1: There's nothing worse than when I see a word that 266 00:14:13,760 --> 00:14:15,800 Speaker 1: I don't know, you know what I mean? And like 267 00:14:15,840 --> 00:14:18,680 Speaker 1: that doesn't always happen, but sometimes I'm just like I don't. 268 00:14:19,960 --> 00:14:21,600 Speaker 1: I mean, this is a stupid example, but it's like, 269 00:14:21,920 --> 00:14:23,960 Speaker 1: how am I supposed to? What is what is blanching 270 00:14:24,000 --> 00:14:26,040 Speaker 1: this vegetable? Really? Mean? You know what I mean? Like 271 00:14:26,160 --> 00:14:28,320 Speaker 1: it's there's things that you don't do every day and 272 00:14:28,360 --> 00:14:30,880 Speaker 1: you come across a vegetable or a fruit or an 273 00:14:30,960 --> 00:14:34,200 Speaker 1: ingredient or u technique that you don't understand, and you're like, 274 00:14:34,240 --> 00:14:36,200 Speaker 1: oh my god, this is so this is hard enough. 275 00:14:36,240 --> 00:14:39,280 Speaker 1: It's like I'm now I'm even more frustrated, right, which 276 00:14:39,280 --> 00:14:42,880 Speaker 1: brings me to you know, using social media for food, 277 00:14:43,280 --> 00:14:46,800 Speaker 1: for cooking, and so there has like listen, I started 278 00:14:46,840 --> 00:14:51,680 Speaker 1: at the Food Network? How old you so? I? How 279 00:14:51,680 --> 00:14:55,080 Speaker 1: old do you I? I started the Food Network probably 280 00:14:55,080 --> 00:14:58,800 Speaker 1: twenty six years ago. And the reason why I asked 281 00:14:58,800 --> 00:15:00,320 Speaker 1: you how old you were? It was be because you 282 00:15:00,360 --> 00:15:03,200 Speaker 1: were ten days old when I shot the worst show 283 00:15:03,360 --> 00:15:07,840 Speaker 1: in food television history called Grilling and Chilling. Best name, 284 00:15:08,040 --> 00:15:10,840 Speaker 1: best Name. I will take credit for the name I 285 00:15:11,320 --> 00:15:13,920 Speaker 1: named the show, and it was literally so bad. But 286 00:15:14,680 --> 00:15:17,080 Speaker 1: it's a cult favorite at this point. But it was 287 00:15:17,120 --> 00:15:19,000 Speaker 1: so bad. But you were ten days old, so I 288 00:15:19,000 --> 00:15:21,240 Speaker 1: always I always know how long I've been around there 289 00:15:21,280 --> 00:15:23,200 Speaker 1: since based on your age. What do you mean it 290 00:15:23,240 --> 00:15:26,080 Speaker 1: was so bad? It was terrible television. We shot forty 291 00:15:26,120 --> 00:15:29,240 Speaker 1: two shows in six days, that's seven a day, live 292 00:15:29,320 --> 00:15:33,040 Speaker 1: to tape, no editing, no stopping. We had to hit 293 00:15:33,080 --> 00:15:35,760 Speaker 1: the commercial cues live the tape. That's why I do 294 00:15:35,840 --> 00:15:39,160 Speaker 1: television so quickly. That's why to this day, I can 295 00:15:39,200 --> 00:15:41,960 Speaker 1: shoot two episodes to beat Bobby Flay before four o'clock 296 00:15:41,960 --> 00:15:45,480 Speaker 1: in the afternoon because I just go. I can shoot 297 00:15:45,480 --> 00:15:50,040 Speaker 1: five cooking shows literally in five hours. That's insane or less. 298 00:15:51,680 --> 00:15:53,640 Speaker 1: What are you running on, Jesus, it's not about running 299 00:15:53,680 --> 00:15:55,360 Speaker 1: on it? So how it was trained. I was trying 300 00:15:55,400 --> 00:15:57,600 Speaker 1: to shoot things live to tape. No there's by the way, Bobby, 301 00:15:57,600 --> 00:15:59,480 Speaker 1: there's no editing. We don't have money for editing. So 302 00:15:59,480 --> 00:16:01,760 Speaker 1: that's what we're gonna do. So that's how I learned 303 00:16:01,760 --> 00:16:04,480 Speaker 1: how to do it. And so and like we had. 304 00:16:04,680 --> 00:16:06,400 Speaker 1: It was me and this guy Jack McDavid, who I 305 00:16:06,400 --> 00:16:09,160 Speaker 1: have known forever. He's from Philadelphia and he was the 306 00:16:09,200 --> 00:16:10,760 Speaker 1: country guy. I was the city guy. It was like 307 00:16:10,800 --> 00:16:14,600 Speaker 1: this country city cook grilling thing outdoors, and it was 308 00:16:14,680 --> 00:16:17,200 Speaker 1: like we had no idea what we're doing that. I 309 00:16:17,240 --> 00:16:19,240 Speaker 1: know what I'm doing now, but it's like like we 310 00:16:19,280 --> 00:16:20,960 Speaker 1: really didn't know what we're doing it. We just kind 311 00:16:20,960 --> 00:16:23,440 Speaker 1: of there was no script. We just kind of went 312 00:16:23,520 --> 00:16:26,960 Speaker 1: for it. And in some ways that that show has 313 00:16:27,000 --> 00:16:30,360 Speaker 1: like some has some beauty to it with, you know, 314 00:16:30,440 --> 00:16:34,280 Speaker 1: without even knowing at the time. It was so incredibly 315 00:16:34,320 --> 00:16:37,080 Speaker 1: It was before the word organic was a word, but 316 00:16:37,160 --> 00:16:39,640 Speaker 1: that's what was happening. But like, but in terms of 317 00:16:39,680 --> 00:16:43,320 Speaker 1: being polished, it was terrible. But people still talk to 318 00:16:43,360 --> 00:16:49,280 Speaker 1: me about it this day anyway. So what I'm saying 319 00:16:49,360 --> 00:16:51,280 Speaker 1: is people are learning how to make dishes in less 320 00:16:51,280 --> 00:16:55,600 Speaker 1: than sixty seconds on TikTok, including you, And so how 321 00:16:55,640 --> 00:16:57,480 Speaker 1: do you feel about that? I mean, do you feel 322 00:16:57,920 --> 00:17:00,000 Speaker 1: like that's the way it's gonna go. It's gonna get 323 00:17:00,080 --> 00:17:02,080 Speaker 1: quicker and quicker pretty soon. There's gonna be ten second 324 00:17:02,160 --> 00:17:04,560 Speaker 1: videos on how to how to how to make like 325 00:17:04,640 --> 00:17:07,400 Speaker 1: five course meals. I mean, what is happening? I mean 326 00:17:07,640 --> 00:17:10,639 Speaker 1: there is something about like low and slow and you know, 327 00:17:10,760 --> 00:17:13,760 Speaker 1: doing things you know correctly and all that kind of 328 00:17:13,760 --> 00:17:16,840 Speaker 1: stuff that really, I mean not that not that TikTok. 329 00:17:17,280 --> 00:17:20,240 Speaker 1: TikTok clearly make there are short cuts that are that 330 00:17:20,280 --> 00:17:23,600 Speaker 1: are taken depending on who's doing the video, because ultimately 331 00:17:23,640 --> 00:17:25,840 Speaker 1: you can't do everything in that short a period of time. 332 00:17:26,359 --> 00:17:28,879 Speaker 1: But do you think that that's where it's all your 333 00:17:28,920 --> 00:17:33,480 Speaker 1: friends getting their their their culinary advice on TikTok. I mean, 334 00:17:33,560 --> 00:17:35,399 Speaker 1: I don't know if they're all getting their culinary advice 335 00:17:35,400 --> 00:17:37,760 Speaker 1: on TikTok, but we're definitely making a lot of TikTok 336 00:17:37,800 --> 00:17:40,840 Speaker 1: recipes for sure. But okay, so so when you want 337 00:17:40,840 --> 00:17:43,359 Speaker 1: to okay, so all right, so you guys want to 338 00:17:43,400 --> 00:17:46,600 Speaker 1: cook something. Are there particular people on TikTok that you 339 00:17:46,640 --> 00:17:49,600 Speaker 1: look at or you do you do search a dish? No, 340 00:17:49,640 --> 00:17:52,280 Speaker 1: I've never searched a dish. I mean I've mentioned him before, 341 00:17:52,320 --> 00:17:55,240 Speaker 1: but there's this um young man named Jeremy Shack who 342 00:17:55,320 --> 00:17:58,280 Speaker 1: I showed you that pin al of vodka recipe. I 343 00:17:58,359 --> 00:18:01,159 Speaker 1: think he's great and he I mean, his food is 344 00:18:01,200 --> 00:18:03,400 Speaker 1: beautiful if you follow him on TikTok or on Instagram. 345 00:18:03,440 --> 00:18:05,480 Speaker 1: I think he also has a website. I love his 346 00:18:05,520 --> 00:18:08,040 Speaker 1: food videos. But the thing is is, like, I'm not 347 00:18:08,640 --> 00:18:11,159 Speaker 1: a great planner in terms of thinking about what I 348 00:18:11,200 --> 00:18:13,640 Speaker 1: want to eat for the week. It's more so I'm 349 00:18:13,680 --> 00:18:16,200 Speaker 1: scrolling on TikTok at ten pm at night and I 350 00:18:16,280 --> 00:18:19,360 Speaker 1: come across like one of Jeremy's videos and I'm like, oh, 351 00:18:19,400 --> 00:18:20,720 Speaker 1: that looks so good. I'm gonna go to the grocery 352 00:18:20,720 --> 00:18:23,040 Speaker 1: store tomorrow and buy all the ingredients and make it 353 00:18:23,080 --> 00:18:25,320 Speaker 1: that way. So then, other than this dish that we're 354 00:18:25,359 --> 00:18:27,960 Speaker 1: making right now, you've never used social media for a 355 00:18:28,000 --> 00:18:32,520 Speaker 1: recipe social media? Have I used social media for a recipe. 356 00:18:33,920 --> 00:18:36,520 Speaker 1: It's not the way I search if I if I 357 00:18:36,560 --> 00:18:39,440 Speaker 1: need to know, like a classic dish, for instance, let's 358 00:18:39,480 --> 00:18:42,159 Speaker 1: just say it's componada. Do you know what componada is? 359 00:18:42,800 --> 00:18:45,879 Speaker 1: So componada is a is a as a classic Italian dish, 360 00:18:46,160 --> 00:18:49,280 Speaker 1: and it's it's based on eggplant, So it's egg plant 361 00:18:49,320 --> 00:18:51,480 Speaker 1: that's roasted, and then you add lots of different things 362 00:18:51,560 --> 00:18:53,760 Speaker 1: to it, you know, different herbs, different you know, there's 363 00:18:53,920 --> 00:18:56,520 Speaker 1: there's usually currents or raisins in it, and it's like 364 00:18:56,560 --> 00:19:00,520 Speaker 1: a dip. It's like an eggplant dip. And I'm like, 365 00:19:00,600 --> 00:19:03,000 Speaker 1: oh wait a second, I know for the ingredients that 366 00:19:03,000 --> 00:19:05,159 Speaker 1: are in a classic top Componada. But I know I'm 367 00:19:05,200 --> 00:19:08,320 Speaker 1: missing a couple like I'll go to Bone Appetite dot Com, 368 00:19:08,480 --> 00:19:11,280 Speaker 1: I'll go to Food and Wine or Civil War. To me, 369 00:19:11,480 --> 00:19:14,879 Speaker 1: these places have food integrity. So I know that I'm 370 00:19:14,880 --> 00:19:22,720 Speaker 1: going to find the classic, authentic Componata recipe somewhere amongst them. 371 00:19:22,760 --> 00:19:25,520 Speaker 1: I don't search it on Instagram. I go to the website. 372 00:19:25,640 --> 00:19:28,159 Speaker 1: An Instagram account that I follow for food recipes is 373 00:19:28,400 --> 00:19:31,960 Speaker 1: half Baked Harvests. I love her. Oh my god, she's 374 00:19:32,119 --> 00:19:35,360 Speaker 1: so I followed her. She's really good. Everything she does. 375 00:19:35,440 --> 00:19:37,800 Speaker 1: I I fall in love with her. Content is beautiful 376 00:19:37,960 --> 00:19:40,399 Speaker 1: and her food is delicious. Me and my girlfriends we 377 00:19:40,400 --> 00:19:45,800 Speaker 1: always make these chocolate chip and pretzel cookies. Yeah, they're 378 00:19:45,960 --> 00:19:49,240 Speaker 1: so Sophie. I have to say something. You don't ever 379 00:19:49,280 --> 00:19:52,199 Speaker 1: cook for me, and you never bring me anything that 380 00:19:52,240 --> 00:19:55,080 Speaker 1: you guys made or anything. It's never it's you've never 381 00:19:55,160 --> 00:20:02,040 Speaker 1: walked into my house bearing food gifts. Why is that? Well, 382 00:20:02,359 --> 00:20:08,040 Speaker 1: for obvious, I don't really know what you're confused. Well, 383 00:20:08,080 --> 00:20:10,320 Speaker 1: I'm just saying it's like, obviously, you just said these 384 00:20:10,320 --> 00:20:12,560 Speaker 1: things are delicious. Yeah, they're great. So we don't do 385 00:20:12,600 --> 00:20:14,119 Speaker 1: anything to be kind of cool. If you brought me 386 00:20:14,200 --> 00:20:17,840 Speaker 1: something from a half baked harvest that you really loved. Yeah, 387 00:20:17,880 --> 00:20:21,360 Speaker 1: I didn't know you, of course I do. I don't 388 00:20:21,400 --> 00:20:23,399 Speaker 1: just sit around your cooking all day like sometimes, what 389 00:20:23,440 --> 00:20:27,720 Speaker 1: do you mean only when you come over? It's weird. 390 00:20:28,600 --> 00:20:30,440 Speaker 1: I guess you're living a different life when I don't 391 00:20:30,440 --> 00:20:50,880 Speaker 1: see you. Okay, So we have the we have the feta. Good, 392 00:20:52,240 --> 00:20:54,399 Speaker 1: we have the feta. I put some crush rep peppers 393 00:20:54,400 --> 00:20:56,240 Speaker 1: in here. Yeah, that's what I did. You don't even 394 00:20:56,280 --> 00:21:00,760 Speaker 1: do that. And then let's say some pasta. I probably 395 00:21:00,800 --> 00:21:05,359 Speaker 1: made too much posta, but that's okay. And then what 396 00:21:05,400 --> 00:21:07,879 Speaker 1: I do is I seasoned the pasta with salt and 397 00:21:07,920 --> 00:21:11,600 Speaker 1: pepper before I mix it. Okay, why because you want 398 00:21:11,680 --> 00:21:14,359 Speaker 1: you want everything to be seasoned? Well, got it? We 399 00:21:14,440 --> 00:21:17,040 Speaker 1: mixes together right, all together? Ye get it nice and 400 00:21:17,080 --> 00:21:21,119 Speaker 1: creamy looking. So you guys so happy. It's so good. 401 00:21:21,240 --> 00:21:23,720 Speaker 1: So now, one of the tricks that I saw, and 402 00:21:23,800 --> 00:21:26,199 Speaker 1: one of the newspaper articles about this, was that you 403 00:21:26,240 --> 00:21:28,600 Speaker 1: saved the posta water is just in case it's too 404 00:21:29,240 --> 00:21:32,240 Speaker 1: dry and you add a little bit of the pasta water. 405 00:21:32,440 --> 00:21:35,280 Speaker 1: But you coot the pasta in case. I did save it. 406 00:21:35,320 --> 00:21:36,920 Speaker 1: But do you think we need it. I don't take 407 00:21:37,000 --> 00:21:40,560 Speaker 1: so actually it looks great. You like it? Yeah? And 408 00:21:40,560 --> 00:21:42,640 Speaker 1: then always, like any other dish, you add the fresh 409 00:21:42,680 --> 00:21:44,360 Speaker 1: erbs at the end, So we're gonna put the fresh 410 00:21:44,400 --> 00:21:48,840 Speaker 1: basil in there, Sophie. I've never seen you so excited 411 00:21:48,880 --> 00:21:53,840 Speaker 1: to eat my house please. I love how you were like, 412 00:21:55,000 --> 00:21:57,000 Speaker 1: You're like, yeah, I've never done a TikTok video before, 413 00:21:57,040 --> 00:22:00,560 Speaker 1: and then you read a newspaper article too, learned about 414 00:22:00,560 --> 00:22:04,120 Speaker 1: it rather than watch like the videos. You like it 415 00:22:04,240 --> 00:22:06,520 Speaker 1: so good? Yeah? Do you like it? I actually think 416 00:22:06,520 --> 00:22:08,040 Speaker 1: I like the goat cheese better, though. Do you think 417 00:22:08,040 --> 00:22:10,920 Speaker 1: the feat is a little grainy little? Maybe it's the feed? 418 00:22:11,920 --> 00:22:14,880 Speaker 1: It's pretty good though, so good. I mean, look, here's 419 00:22:14,920 --> 00:22:18,600 Speaker 1: the bottom line. It's tomatoes, baseball, and cheese. Right. It's 420 00:22:18,640 --> 00:22:21,520 Speaker 1: not a new combination of things that it's classic for 421 00:22:21,520 --> 00:22:24,879 Speaker 1: a reason. But I kind of like the process because 422 00:22:24,880 --> 00:22:28,600 Speaker 1: it's really easy. Do you want to eat this for 423 00:22:28,640 --> 00:22:36,560 Speaker 1: the rest of the podcast. One of the things that 424 00:22:36,600 --> 00:22:39,520 Speaker 1: I have not eaten yet that you have like been 425 00:22:39,560 --> 00:22:44,520 Speaker 1: inspired by social media is this Japanese egg sandwich thing. 426 00:22:45,520 --> 00:22:49,119 Speaker 1: What's it called the restaurant or the spot comb comb? 427 00:22:49,119 --> 00:22:52,359 Speaker 1: By god, it's so good. Yeah, ko, n b I, 428 00:22:52,720 --> 00:22:56,720 Speaker 1: what's the story? What's the story? Because because these guys 429 00:22:56,760 --> 00:22:59,760 Speaker 1: have actually used social media in a really smart way, 430 00:23:00,520 --> 00:23:03,200 Speaker 1: they just went viral on this one sandwich, right, and 431 00:23:03,520 --> 00:23:06,240 Speaker 1: it probably like helped their business enormously. Yeah. I think 432 00:23:06,440 --> 00:23:08,359 Speaker 1: was it Bonapetite that named the best restaurant of the 433 00:23:08,440 --> 00:23:12,600 Speaker 1: year one or two years ago? Yeah? Okay, oh my god, 434 00:23:12,640 --> 00:23:16,280 Speaker 1: that Excelatan, which is so good. Yeah, but I mean 435 00:23:16,320 --> 00:23:19,680 Speaker 1: it's it's very um, it's very photogenic, and that helps definitely. 436 00:23:20,119 --> 00:23:21,520 Speaker 1: I feel like you kind of have to be Now 437 00:23:21,680 --> 00:23:24,280 Speaker 1: do you ever think about that? What about your food 438 00:23:24,359 --> 00:23:28,520 Speaker 1: being photogenic? Okay, that's a great, great question. I mean, 439 00:23:28,640 --> 00:23:32,560 Speaker 1: this is a really interesting story. People are building restaurants 440 00:23:32,600 --> 00:23:36,160 Speaker 1: for Instagram. Yeah, Okay, I don't do that. I just don't. 441 00:23:36,320 --> 00:23:38,600 Speaker 1: Maybe it's a mistake, but I just don't do it. 442 00:23:38,280 --> 00:23:40,879 Speaker 1: And it's like it's just that's not the way I 443 00:23:40,960 --> 00:23:43,040 Speaker 1: think of things. Like I don't think of things just 444 00:23:43,119 --> 00:23:45,359 Speaker 1: because I want them to look pretty. Like I get 445 00:23:45,440 --> 00:23:49,120 Speaker 1: inspired by a cuisine and I'm like, okay, right now. 446 00:23:49,200 --> 00:23:52,120 Speaker 1: You know, so we opened this restaurant in Vegas that's Caesar's. 447 00:23:52,160 --> 00:23:54,919 Speaker 1: It's it's called the Maufie. Clearly it's in a Maufie 448 00:23:54,920 --> 00:23:57,320 Speaker 1: Coast restaurant. I'm inspired by my travels there at the 449 00:23:57,320 --> 00:24:00,000 Speaker 1: times I spent there, all the incredible food I've eaten there. 450 00:24:01,160 --> 00:24:04,080 Speaker 1: When I built this restaurant. You know, Olivia Kaprano is 451 00:24:04,119 --> 00:24:06,920 Speaker 1: the is the designer. I didn't. I didn't say to her, Olivia, 452 00:24:07,080 --> 00:24:10,080 Speaker 1: we have to make this place instagram ready. We just 453 00:24:10,119 --> 00:24:12,560 Speaker 1: made a beautiful I mean, she designed it. You know, 454 00:24:12,600 --> 00:24:15,800 Speaker 1: she designed this beautiful restaurant. But it's not we don't 455 00:24:15,800 --> 00:24:18,120 Speaker 1: think about We didn't. That's the inverse way to think 456 00:24:18,160 --> 00:24:20,640 Speaker 1: about it. For me. Now, maybe I'm wrong, Maybe I'm 457 00:24:20,680 --> 00:24:22,640 Speaker 1: just behind the times. Maybe you should be building these 458 00:24:22,680 --> 00:24:26,080 Speaker 1: restaurants for social media, but what about your dishes? Forget it. 459 00:24:26,320 --> 00:24:28,920 Speaker 1: That's what the last thing I'm gonna do. Even more so, 460 00:24:29,560 --> 00:24:32,560 Speaker 1: I want to make things taste good, have great texture, 461 00:24:33,119 --> 00:24:35,200 Speaker 1: and of course they have to look good on the plate. 462 00:24:35,760 --> 00:24:38,600 Speaker 1: But looking good on the plate can mean lots of things, 463 00:24:39,119 --> 00:24:41,040 Speaker 1: you know, Like the food of the Amalfi Coast is 464 00:24:41,080 --> 00:24:44,760 Speaker 1: incredibly simple. If I tried to make it instagram ready, 465 00:24:45,080 --> 00:24:50,200 Speaker 1: it probably wouldn't make sense because these are just beautiful noodles, 466 00:24:50,280 --> 00:24:52,639 Speaker 1: like bathe and sauce with some shrimp running through it 467 00:24:52,680 --> 00:24:56,119 Speaker 1: and some basil on top, like I mean, or all 468 00:24:56,160 --> 00:24:59,000 Speaker 1: the angles of every noodle perfect so that they you know, 469 00:24:59,040 --> 00:25:01,879 Speaker 1: they listened for Insta Graham. I have no idea. No, 470 00:25:02,000 --> 00:25:04,119 Speaker 1: I don't think about it that way. But but again 471 00:25:04,520 --> 00:25:06,600 Speaker 1: maybe I'm not right. I have no idea. Have you 472 00:25:06,640 --> 00:25:09,080 Speaker 1: ever gone to a restaurant that you like, have seen 473 00:25:09,440 --> 00:25:11,680 Speaker 1: that you fall on social media? Seen on social media, 474 00:25:11,720 --> 00:25:15,080 Speaker 1: and and when the waiter comes over to take your order, 475 00:25:15,160 --> 00:25:17,479 Speaker 1: been like I want shown them a picture and been 476 00:25:17,520 --> 00:25:19,440 Speaker 1: like I want this. But people do that all the time. 477 00:25:19,560 --> 00:25:21,760 Speaker 1: I've done that. Yeah, you do it. I've done it 478 00:25:21,760 --> 00:25:23,919 Speaker 1: before you. I mean, we see people doing it in 479 00:25:23,920 --> 00:25:26,360 Speaker 1: the restaurants, right, So if I start, if I keep 480 00:25:26,359 --> 00:25:29,239 Speaker 1: posting stuff, that's what happens. And and so ultimately what 481 00:25:29,280 --> 00:25:31,439 Speaker 1: I see happen. And this is the this is the 482 00:25:31,440 --> 00:25:34,080 Speaker 1: thing about having a handful of followers, is that when 483 00:25:34,080 --> 00:25:37,439 Speaker 1: you post, like if I post a dish of you know, 484 00:25:37,560 --> 00:25:41,840 Speaker 1: Shaya Telli, which is this beautiful pasta from the noodle 485 00:25:41,920 --> 00:25:44,600 Speaker 1: is is a very Maufie Coast noodle and it's it's 486 00:25:44,600 --> 00:25:46,679 Speaker 1: got we have we put the scampy sauce on it. 487 00:25:47,080 --> 00:25:49,360 Speaker 1: So I posted it so I know that the next 488 00:25:49,400 --> 00:25:51,639 Speaker 1: few weeks we're gonna sell a lot of it because 489 00:25:51,640 --> 00:25:54,320 Speaker 1: people coming into the restaurant do exactly what you just said. 490 00:25:54,720 --> 00:25:56,840 Speaker 1: They have a reservation in a Maufie, they go to 491 00:25:56,880 --> 00:25:59,280 Speaker 1: the website, or they go to the Maufie Instagram account, 492 00:25:59,359 --> 00:26:00,840 Speaker 1: or they go to my instam kind of like this 493 00:26:00,920 --> 00:26:03,680 Speaker 1: Bobby posted is a meeting this and then they say 494 00:26:03,720 --> 00:26:05,960 Speaker 1: to the server, I want that, And then all of 495 00:26:06,000 --> 00:26:07,639 Speaker 1: a sudden, I look at the seals next day and 496 00:26:07,680 --> 00:26:11,440 Speaker 1: there's a uptick on that one dish. So yeah, there's 497 00:26:11,440 --> 00:26:15,560 Speaker 1: the influences is key. I just as a cook, I 498 00:26:15,640 --> 00:26:17,919 Speaker 1: can't think of it that way. I just have to 499 00:26:17,920 --> 00:26:21,639 Speaker 1: cook good food. That's fair, okay. So at Shark, I 500 00:26:21,640 --> 00:26:26,840 Speaker 1: would say your most Instagram bull dish was the purple cheesecake. 501 00:26:27,800 --> 00:26:29,960 Speaker 1: If you were going to make a TikTok video about 502 00:26:30,000 --> 00:26:33,639 Speaker 1: one dish at Amalfie, what would it be? And it 503 00:26:33,680 --> 00:26:35,639 Speaker 1: doesn't have to be like it doesn't You don't have 504 00:26:35,640 --> 00:26:37,360 Speaker 1: to choose it based on what the final product looks 505 00:26:37,400 --> 00:26:39,880 Speaker 1: like looks like. You can also choose to make make 506 00:26:39,920 --> 00:26:42,560 Speaker 1: it about something that just has like a cool process. 507 00:26:42,600 --> 00:26:47,840 Speaker 1: I think a whole roasted scorpion fish. Whoa scorpion fish 508 00:26:48,280 --> 00:26:51,600 Speaker 1: is a really cool looking fish. It's bright red and 509 00:26:51,760 --> 00:26:54,240 Speaker 1: it's like it has like these bright red and pinks 510 00:26:54,240 --> 00:26:57,000 Speaker 1: and yellows running through it. But it also looks like 511 00:26:57,040 --> 00:27:00,080 Speaker 1: it's been in a fist fight. It looks like a 512 00:27:00,119 --> 00:27:03,280 Speaker 1: tough as fish, you know what I mean, Like, well, 513 00:27:03,320 --> 00:27:06,760 Speaker 1: I hear you, you know it's it and actually the 514 00:27:06,800 --> 00:27:09,840 Speaker 1: meat of the fish itself is tooths him. It's a 515 00:27:09,880 --> 00:27:13,040 Speaker 1: flaky fish, but it's it's dense, you know. It's like 516 00:27:13,480 --> 00:27:16,479 Speaker 1: it's like it's like a strong fish. Um not in flavor, 517 00:27:16,520 --> 00:27:18,439 Speaker 1: it's got a very I love the flavor of it. 518 00:27:18,480 --> 00:27:21,359 Speaker 1: And and and when people order it whole and we 519 00:27:21,520 --> 00:27:24,919 Speaker 1: roasted whole, it looks like it's like it almost looks prehistoric, 520 00:27:24,960 --> 00:27:28,119 Speaker 1: but it looks so great and like something like that 521 00:27:28,119 --> 00:27:31,200 Speaker 1: would really catch people's eyes. Some people be freaked out 522 00:27:31,240 --> 00:27:32,679 Speaker 1: because you know, it still has the head on it 523 00:27:32,680 --> 00:27:34,760 Speaker 1: and it's you know, it's a whole fish. So not 524 00:27:34,800 --> 00:27:37,360 Speaker 1: everybody loves that idea, but still we'll get people's attention. 525 00:27:37,840 --> 00:27:40,840 Speaker 1: That sounds great, Okay, Well, wrapping up this episode, everyone 526 00:27:40,880 --> 00:27:44,280 Speaker 1: follow at Bobby flay On TikTok. We're just about his account. 527 00:27:45,560 --> 00:27:48,640 Speaker 1: Stay tune of my dance movie That's not going on there. 528 00:27:52,920 --> 00:27:55,440 Speaker 1: Always Hungry is created by Bobby Flay and Sophie Fla. 529 00:27:55,880 --> 00:28:00,720 Speaker 1: Our executive producer is Christopher Hasiotis. Always Hungry is used, edited, 530 00:28:00,720 --> 00:28:04,200 Speaker 1: and mixed by Jonathan hoos Dresser. Always Hungry is engineered 531 00:28:04,240 --> 00:28:07,200 Speaker 1: by Sophie Flay. For more podcasts from My Heart Radio, 532 00:28:07,320 --> 00:28:10,960 Speaker 1: visit the I Heart Radio app, Apple podcast, or wherever 533 00:28:11,040 --> 00:28:12,479 Speaker 1: you listen to your favorite shows.