1 00:00:00,080 --> 00:00:03,840 Speaker 1: Welcome to Ruthie's Table four, a production of iHeartRadio and 2 00:00:03,920 --> 00:00:05,000 Speaker 1: Adamized Studios. 3 00:00:09,119 --> 00:00:12,240 Speaker 2: There are very few people who, even if you rarely 4 00:00:12,280 --> 00:00:15,440 Speaker 2: see them, stay close to your heart. For me, it's 5 00:00:15,480 --> 00:00:19,040 Speaker 2: Wolfgang Puck. I'm often and asked who inspired Rose and 6 00:00:19,079 --> 00:00:21,720 Speaker 2: I when we opened the River Cafe, and the answer 7 00:00:21,800 --> 00:00:25,360 Speaker 2: is Wolfgang. Before he created Spago, the choice for choosing 8 00:00:25,360 --> 00:00:28,720 Speaker 2: a restaurant was eat delicious food, but be sure to 9 00:00:28,840 --> 00:00:31,560 Speaker 2: dress up and be prepared to feel intimidated by the 10 00:00:31,600 --> 00:00:35,120 Speaker 2: somier chef or just the atmosphere in the room, or 11 00:00:35,159 --> 00:00:38,000 Speaker 2: eat less well, but go out and have fun in 12 00:00:38,080 --> 00:00:42,400 Speaker 2: a lively, exciting, friendly place. With Spago, Wolfgang taught us 13 00:00:42,400 --> 00:00:45,360 Speaker 2: we could do both, and he turned the world upside down. 14 00:00:45,920 --> 00:00:50,519 Speaker 2: He made Pizza's luxurious airport food, delicious, wood ovens for cooking, 15 00:00:50,560 --> 00:00:53,720 Speaker 2: and took chefs out of basement kitchens so diners could 16 00:00:53,760 --> 00:00:56,800 Speaker 2: see them and they could see the diners. Wolfgang is 17 00:00:56,880 --> 00:01:00,280 Speaker 2: legendary for being generous with his knowledge, teaching and spiring 18 00:01:00,760 --> 00:01:03,920 Speaker 2: and mentoring young people who wanted to be like him. 19 00:01:04,360 --> 00:01:06,440 Speaker 2: A few months ago, he came to the River Cafe 20 00:01:06,480 --> 00:01:09,400 Speaker 2: for dinner with his family. To everyone working there, it 21 00:01:09,400 --> 00:01:12,399 Speaker 2: felt like a visit from the gods. For me, it 22 00:01:12,480 --> 00:01:14,640 Speaker 2: was a visit from a man I love, but rarely 23 00:01:14,720 --> 00:01:17,319 Speaker 2: see a man who is close to my heart. 24 00:01:18,280 --> 00:01:18,800 Speaker 3: Thank you. 25 00:01:20,920 --> 00:01:23,880 Speaker 2: I have asked everybody who's been on to read a 26 00:01:23,920 --> 00:01:27,120 Speaker 2: recipe from a River Cafe book that they like, but 27 00:01:27,280 --> 00:01:30,720 Speaker 2: I would rather read a recipe from your book. And 28 00:01:30,760 --> 00:01:33,959 Speaker 2: that recipe is for what we call chicken spargo, And 29 00:01:34,000 --> 00:01:36,240 Speaker 2: I think in your cookbook you call it chicken with 30 00:01:36,360 --> 00:01:38,600 Speaker 2: garlic and parsley. Do you want to read this recipe? 31 00:01:38,600 --> 00:01:41,560 Speaker 3: All right, go on, let's go with our chicken begarlic 32 00:01:41,600 --> 00:01:45,280 Speaker 3: and parsley. This auntley has been on the many Ospargo 33 00:01:45,400 --> 00:01:48,560 Speaker 3: since we opened. He continues to be one of their favorites. 34 00:01:48,640 --> 00:01:52,360 Speaker 3: And we still make it for special people because as 35 00:01:52,360 --> 00:01:55,640 Speaker 3: a souvenir. Really, okay, take two hold chickens about two 36 00:01:55,680 --> 00:01:59,840 Speaker 3: pounds each, two small heads of garlic, separates into clothes 37 00:01:59,840 --> 00:02:03,600 Speaker 3: and peeled quart off, a couple of parsley leaves, salt, 38 00:02:03,680 --> 00:02:07,960 Speaker 3: freshly ground white pepper, two tablespoon of unsalted butter, and 39 00:02:08,040 --> 00:02:11,960 Speaker 3: the juice of large lemon half and bone. The chickens 40 00:02:12,040 --> 00:02:15,560 Speaker 3: leaving the first wing joined intact in a small saucepan 41 00:02:16,160 --> 00:02:19,040 Speaker 3: Plunge the garlic clothes in boiling water for a minute. 42 00:02:19,440 --> 00:02:22,480 Speaker 3: Cut the garlic into paper tin slices, Toss in a 43 00:02:22,560 --> 00:02:26,880 Speaker 3: pool with parsley and season stuff. A little of the 44 00:02:26,919 --> 00:02:30,000 Speaker 3: garlic mixture in the pockets underneath the skin of the chicken. 45 00:02:30,040 --> 00:02:33,160 Speaker 3: Pressed and tides. Transfer to a large plate, copper and 46 00:02:33,240 --> 00:02:37,280 Speaker 3: chill until ready to use. Grill the chickens seven to 47 00:02:37,360 --> 00:02:41,119 Speaker 3: ten minutes per side, or just until the pinkness disappears. 48 00:02:41,160 --> 00:02:44,919 Speaker 3: Do not overcook. Heat the butter in a sotae pan 49 00:02:45,120 --> 00:02:48,440 Speaker 3: and in it gently soteed the remaining mixture of garlic, 50 00:02:48,760 --> 00:02:52,600 Speaker 3: lemon and parsley. Add lemon juice and season one. 51 00:02:53,440 --> 00:02:55,639 Speaker 2: Nice. Nice. Do you remember writing it? 52 00:02:55,760 --> 00:02:57,079 Speaker 3: I remember when I bade it. 53 00:02:57,160 --> 00:02:58,120 Speaker 2: Were you? Where were you? 54 00:02:58,600 --> 00:03:02,200 Speaker 3: So it was the first cookbook. It was a Mamison cookbook. 55 00:03:02,600 --> 00:03:07,120 Speaker 3: The second cookbook was up at Spargo. So I did that, 56 00:03:07,400 --> 00:03:09,800 Speaker 3: and I think that was in eighty six or something 57 00:03:09,919 --> 00:03:13,359 Speaker 3: like that when I wrote it. And it was interesting 58 00:03:14,000 --> 00:03:16,880 Speaker 3: because when it came out, I you know, people didn't 59 00:03:16,919 --> 00:03:20,680 Speaker 3: really know me that well. In La Yes, And there 60 00:03:20,760 --> 00:03:25,840 Speaker 3: was an agent named Mike Owitz he founded Yeah, And 61 00:03:26,000 --> 00:03:28,560 Speaker 3: so he came with his wife and Michael Eisner and 62 00:03:28,639 --> 00:03:30,920 Speaker 3: Jane Eisner. They came for dinner and I think it 63 00:03:31,000 --> 00:03:34,400 Speaker 3: was Judy Oviz's birstay. So gave her a cookbook and 64 00:03:34,480 --> 00:03:38,600 Speaker 3: signed and said happy birthday, Judy. And Mike said, Wolfgang, 65 00:03:39,080 --> 00:03:41,480 Speaker 3: how come I don't know about that? I said, Mike, 66 00:03:41,560 --> 00:03:44,680 Speaker 3: you are a big agent, you represent Paul Newman and 67 00:03:45,080 --> 00:03:47,760 Speaker 3: Barba Streisan. What you're going to know about the cookbook? 68 00:03:48,640 --> 00:03:50,760 Speaker 3: And he said, bet did you promote it? I said, well, 69 00:03:50,880 --> 00:03:54,200 Speaker 3: we did some shows like LA in the morning show 70 00:03:54,200 --> 00:03:57,119 Speaker 3: in LA and some radio shows and things like that. 71 00:03:57,200 --> 00:04:00,120 Speaker 3: And he said, you have to promote it nationally and 72 00:04:00,160 --> 00:04:02,800 Speaker 3: I said yeah. They tried to my PR person tried 73 00:04:02,840 --> 00:04:05,400 Speaker 3: to get me on Good Morning America or the Today's Show, 74 00:04:06,000 --> 00:04:09,360 Speaker 3: and then they said no, no, no, we have Julia Child's. 75 00:04:09,400 --> 00:04:11,520 Speaker 3: We don't need you. We don't need another a cook 76 00:04:11,560 --> 00:04:14,120 Speaker 3: on the show. And he said, well, that's crazy. So 77 00:04:14,160 --> 00:04:17,880 Speaker 3: he called up the vice president from ABC. He flew 78 00:04:17,960 --> 00:04:20,680 Speaker 3: up out. A few days later, they came to the restaurant. 79 00:04:20,720 --> 00:04:22,919 Speaker 3: I cooked the menu for them. I cooked their dinner 80 00:04:22,960 --> 00:04:25,880 Speaker 3: for them on a little napkin, on a paper napkin. 81 00:04:26,000 --> 00:04:28,480 Speaker 3: He signed a contract with ABC, so I do once 82 00:04:28,520 --> 00:04:31,520 Speaker 3: a month's Good Morning America. So and from then on 83 00:04:31,640 --> 00:04:32,320 Speaker 3: I was on TV. 84 00:04:32,520 --> 00:04:35,440 Speaker 2: That's the beginning. Yeah, you mentioned Julia child Did you 85 00:04:35,480 --> 00:04:36,039 Speaker 2: ever meet her? 86 00:04:36,320 --> 00:04:38,800 Speaker 3: I met Julio Childs many times. She was a very 87 00:04:38,800 --> 00:04:41,320 Speaker 3: good friend of mine. Yeah, yeah, yeah, No. I really 88 00:04:41,360 --> 00:04:43,480 Speaker 3: loved her and she was really funny. And I told 89 00:04:43,480 --> 00:04:48,080 Speaker 3: her that story about you know, we did a symposium 90 00:04:48,160 --> 00:04:50,880 Speaker 3: or something, and she said, you're wolfing. And since you 91 00:04:50,960 --> 00:04:52,719 Speaker 3: own nowadays, don't bot me anymore? 92 00:04:53,520 --> 00:04:55,400 Speaker 2: What did you do on the what did you. 93 00:04:55,520 --> 00:04:57,680 Speaker 3: I made the most complete created thing. We had a 94 00:04:57,760 --> 00:05:01,200 Speaker 3: producer on Good Morning America, Sonya Slvi right, an English lady, 95 00:05:01,839 --> 00:05:06,880 Speaker 3: and she was very good friends with Julia, and she 96 00:05:06,960 --> 00:05:09,320 Speaker 3: actually didn't want me to feel on the show or 97 00:05:09,440 --> 00:05:12,320 Speaker 3: she wanted Julia. No, she wasn't very happy. And I 98 00:05:12,440 --> 00:05:15,000 Speaker 3: made crazy things like I made. I showed people how 99 00:05:15,000 --> 00:05:18,000 Speaker 3: to make a simple chocolate to play. But you have 100 00:05:18,080 --> 00:05:20,600 Speaker 3: to time it just perfectly, because you don't have your 101 00:05:21,080 --> 00:05:24,440 Speaker 3: life life on TV. You only have five minutes, so 102 00:05:24,480 --> 00:05:25,920 Speaker 3: you have to put it in the open at the 103 00:05:26,000 --> 00:05:29,680 Speaker 3: right time and then hopefully, you know everything goes well, 104 00:05:29,720 --> 00:05:31,599 Speaker 3: you take it out and it looks good and then 105 00:05:32,080 --> 00:05:33,760 Speaker 3: the segment day is overst. 106 00:05:33,760 --> 00:05:36,359 Speaker 2: Julia dropped famously dropped the chicken on the floor. But 107 00:05:36,400 --> 00:05:38,680 Speaker 2: did you have disasters or was it pretty? 108 00:05:38,760 --> 00:05:42,640 Speaker 3: You know, I never really had bad things happened. I 109 00:05:42,720 --> 00:05:44,599 Speaker 3: just was so nervous. At that time. They had David 110 00:05:44,600 --> 00:05:48,080 Speaker 3: Houtman was the host, you know, and he was like 111 00:05:48,160 --> 00:05:51,160 Speaker 3: six foot five dolls and talked what you're gonna cook 112 00:05:51,200 --> 00:05:54,440 Speaker 3: for me today? And that's not the irre shaken. I 113 00:05:54,520 --> 00:05:58,560 Speaker 3: was nervous seeing all the cameras. I was already old. Yeah, 114 00:05:58,880 --> 00:06:01,040 Speaker 3: I had already Spargo was opening my serities. 115 00:06:01,160 --> 00:06:02,640 Speaker 2: Yeah, yeah, that's young. 116 00:06:02,760 --> 00:06:05,880 Speaker 3: That's young today for me, everything is yeah. 117 00:06:05,960 --> 00:06:08,840 Speaker 2: Yeah. So going back to youth and young, tell me 118 00:06:08,839 --> 00:06:10,919 Speaker 2: about your family. Did you grow up with good food? 119 00:06:11,200 --> 00:06:14,200 Speaker 3: You know, it's very interesting. My mother was a chef, 120 00:06:14,240 --> 00:06:17,120 Speaker 3: a professional chef, but she didn't own a restaurant. She 121 00:06:17,200 --> 00:06:20,919 Speaker 3: worked for a small hotel on a beautiful lake in Krinthia, 122 00:06:21,040 --> 00:06:24,000 Speaker 3: which is the southern part of Austria next to Italian Slovenia. 123 00:06:24,800 --> 00:06:27,760 Speaker 3: And so she was a good cook. And my stepfather 124 00:06:28,480 --> 00:06:32,400 Speaker 3: was a coal miner and totally crazy and alcoholic and everything, 125 00:06:32,839 --> 00:06:34,720 Speaker 3: and my mother was like an angel. I don't know 126 00:06:34,760 --> 00:06:38,320 Speaker 3: how the young and the younger together, but it's impossible 127 00:06:38,360 --> 00:06:41,200 Speaker 3: and so I went to school, and then the summer 128 00:06:41,279 --> 00:06:43,159 Speaker 3: I went to see my mother on the lake there 129 00:06:43,240 --> 00:06:46,000 Speaker 3: and helped her in the kitchen sometimes. And then I 130 00:06:46,040 --> 00:06:48,560 Speaker 3: went swimming, and I picked up tennisports. There was a 131 00:06:48,560 --> 00:06:50,920 Speaker 3: little tennis club next to the hotel, and I made 132 00:06:50,960 --> 00:06:53,640 Speaker 3: a little money. And then when I was fourteen, I 133 00:06:53,640 --> 00:06:59,280 Speaker 3: had to decide what to do, because you're the school finished. 134 00:06:59,279 --> 00:07:03,240 Speaker 3: At fourteen, I was finished with school and we didn't 135 00:07:03,279 --> 00:07:06,359 Speaker 3: have the money to go to Vienna to study. I 136 00:07:06,400 --> 00:07:09,320 Speaker 3: actually wanted to be an architect, did you Yeah, But 137 00:07:09,360 --> 00:07:12,360 Speaker 3: then we didn't have the money to go. So then 138 00:07:12,600 --> 00:07:16,560 Speaker 3: my mother found me a job as an apprentice in Phila. 139 00:07:16,640 --> 00:07:17,920 Speaker 2: Can I just ask you about your father. 140 00:07:18,600 --> 00:07:22,360 Speaker 3: My father actually was very wealthy. My mother was working 141 00:07:22,400 --> 00:07:24,160 Speaker 3: for a doctor in a small town. But for a 142 00:07:24,160 --> 00:07:27,280 Speaker 3: small town, he had the Mercedes like after the war, 143 00:07:27,400 --> 00:07:31,560 Speaker 3: you know, in nineteen forty eight, forty nine fifty. So 144 00:07:31,880 --> 00:07:35,880 Speaker 3: his mother, my father's mother, told him he cannot marry 145 00:07:36,120 --> 00:07:38,920 Speaker 3: my mother because my mother came from a poor background. 146 00:07:39,040 --> 00:07:42,360 Speaker 3: My grandmother was working in the fields for a farmer, 147 00:07:42,520 --> 00:07:44,840 Speaker 3: you know. So he didn't marry her. 148 00:07:45,080 --> 00:07:46,000 Speaker 2: Oh, he never married her. 149 00:07:46,040 --> 00:07:49,560 Speaker 3: I never married her. So my mother then went back 150 00:07:49,640 --> 00:07:51,920 Speaker 3: started to work in restaurants, and I was saying, and 151 00:07:52,000 --> 00:07:55,040 Speaker 3: I was a little kid. My grandmother was taking care 152 00:07:55,080 --> 00:07:59,640 Speaker 3: of me. So then my stepfather. 153 00:07:59,200 --> 00:08:01,200 Speaker 2: As I got I didn't let you be not Yeah. 154 00:08:01,280 --> 00:08:04,920 Speaker 3: Yeah. My stepfather said cooking is not a profession for men. 155 00:08:05,200 --> 00:08:07,400 Speaker 3: You should be a carpenter, or you should be a mason, 156 00:08:07,520 --> 00:08:09,720 Speaker 3: or you should be a mechanic or whatever. Cooking is 157 00:08:09,760 --> 00:08:12,480 Speaker 3: for women. And he said you're good for nothing. Because 158 00:08:12,520 --> 00:08:14,920 Speaker 3: I hated to help him and everything. So I still 159 00:08:14,960 --> 00:08:18,760 Speaker 3: remember when I left, which was fifty miles a weight, 160 00:08:18,840 --> 00:08:21,320 Speaker 3: where I was starting my apprenticeship and I was fourteen 161 00:08:21,400 --> 00:08:23,280 Speaker 3: years old. I went to the train station with a 162 00:08:23,280 --> 00:08:28,640 Speaker 3: little silkcase and then I take the train and as 163 00:08:28,680 --> 00:08:30,400 Speaker 3: I was walking out the house, he said, oh, you're 164 00:08:30,440 --> 00:08:32,280 Speaker 3: good for nothing. You're going to be back in a month, 165 00:08:32,480 --> 00:08:35,840 Speaker 3: and then cry for money and everything. I said, I'm never. 166 00:08:35,720 --> 00:08:38,520 Speaker 2: Coming back at age forteen. 167 00:08:38,200 --> 00:08:41,400 Speaker 3: At fourteen, yeah, And then I go there. I started 168 00:08:41,400 --> 00:08:45,000 Speaker 3: my apprenticeship and the chef there was as crazy as 169 00:08:45,040 --> 00:08:48,800 Speaker 3: my stepfather. So I went from on to the next 170 00:08:49,280 --> 00:08:50,920 Speaker 3: and you know, what do you. 171 00:08:50,800 --> 00:08:52,480 Speaker 2: Doing here in the kitchen? 172 00:08:52,480 --> 00:08:55,400 Speaker 3: Here in the kitchens? Yeah, he was drunk all the time. Too, 173 00:08:55,520 --> 00:08:59,559 Speaker 3: and screaming like crazy, throwing think like crazy, like it 174 00:08:59,640 --> 00:09:03,120 Speaker 3: happened the old time more than they think. Yeah. And 175 00:09:03,280 --> 00:09:06,920 Speaker 3: so like three or four weeks into my apprenticeship on 176 00:09:07,000 --> 00:09:10,000 Speaker 3: a Sunday, Sunday lunch was always the busy day. And 177 00:09:10,080 --> 00:09:12,640 Speaker 3: I was doing the potatoes and making the mashed potatoes 178 00:09:12,679 --> 00:09:15,240 Speaker 3: that was like my job, and feeling onions and carrots, 179 00:09:15,280 --> 00:09:18,360 Speaker 3: watching the spinach, and we run out of mashed potatoes, 180 00:09:18,400 --> 00:09:21,280 Speaker 3: We run out of potato potatoes. And at the end 181 00:09:21,559 --> 00:09:24,439 Speaker 3: of the service, he's queened like crazy, Oh you good 182 00:09:24,480 --> 00:09:26,400 Speaker 3: for not saying, yeah, well, go back home. So he 183 00:09:26,440 --> 00:09:28,640 Speaker 3: told me, okay, you're fired, go back home to your mother. 184 00:09:28,679 --> 00:09:31,400 Speaker 3: And I was saying, I said I cannot go back home, 185 00:09:31,679 --> 00:09:35,800 Speaker 3: but my specially my stepfather. Yeah. So that was probably 186 00:09:35,840 --> 00:09:39,600 Speaker 3: the worst day in my life. So I went on 187 00:09:39,640 --> 00:09:41,079 Speaker 3: the thing and I said I'm gonna jump in the 188 00:09:41,160 --> 00:09:44,079 Speaker 3: river and kill myself. And I was fourteen years old. 189 00:09:44,160 --> 00:09:46,160 Speaker 3: You know, I did not say I said I cannot 190 00:09:46,200 --> 00:09:49,000 Speaker 3: go back home. So I was standing on the river 191 00:09:49,080 --> 00:09:52,520 Speaker 3: there looking down and said, what will happen if I die? 192 00:09:52,600 --> 00:09:55,199 Speaker 3: You know, what is happening or what is hell or what? 193 00:09:55,840 --> 00:09:58,319 Speaker 3: And it was all these thoughts were going through my head. 194 00:09:59,320 --> 00:10:03,000 Speaker 3: And then after a while, I said, you know what, 195 00:10:03,120 --> 00:10:05,400 Speaker 3: I'm just gonna go back to more and see what happened. 196 00:10:06,200 --> 00:10:07,920 Speaker 3: So I went back back to the restaurant. Back to 197 00:10:07,960 --> 00:10:11,360 Speaker 3: the restaurant, so I bent. I couldn't sleep all night. 198 00:10:11,440 --> 00:10:14,040 Speaker 3: I went really early to the restaurant. Then the apprentice, 199 00:10:14,080 --> 00:10:15,920 Speaker 3: who was it both me, came and saw me there. 200 00:10:15,960 --> 00:10:18,040 Speaker 3: I said, oh, you're back. He was so happy. I said, 201 00:10:18,280 --> 00:10:20,320 Speaker 3: I don't have to build potatoes. So he hit me 202 00:10:20,440 --> 00:10:24,959 Speaker 3: down in the vegetable seller and I was peeling potatoes there. 203 00:10:24,960 --> 00:10:27,080 Speaker 3: And after a few weeks the chef comes down and 204 00:10:27,120 --> 00:10:30,280 Speaker 3: sees me and start screaming what you're doing here? He 205 00:10:30,480 --> 00:10:32,559 Speaker 3: said get out of here, and screamed, and that was saying. 206 00:10:32,600 --> 00:10:34,480 Speaker 3: And then I said, I'm not leaving. I'm not leaving. 207 00:10:34,520 --> 00:10:37,480 Speaker 3: And then he called the owner. The owner was a 208 00:10:37,480 --> 00:10:41,960 Speaker 3: little had a little more empathy and sent me to 209 00:10:42,080 --> 00:10:44,480 Speaker 3: They had another small hotel in town, and they said, 210 00:10:44,480 --> 00:10:46,280 Speaker 3: maybe he goes over there. And there had they had 211 00:10:46,960 --> 00:10:49,840 Speaker 3: a lady who was the chef, and she said, just 212 00:10:50,000 --> 00:10:53,040 Speaker 3: do your job and be quiet and don't do anything 213 00:10:53,080 --> 00:10:56,679 Speaker 3: stupid and everything will be fine. And sure enough, I 214 00:10:56,720 --> 00:11:01,040 Speaker 3: stayed there for three years, did my apprenticeship, and after 215 00:11:01,160 --> 00:11:02,280 Speaker 3: that I left for France. 216 00:11:02,640 --> 00:11:04,600 Speaker 2: When you think of your own children, don't you. We 217 00:11:04,640 --> 00:11:06,920 Speaker 2: think about how we treat a fourteen year old, how 218 00:11:06,920 --> 00:11:09,200 Speaker 2: you treat your children. I saw you the night you 219 00:11:09,280 --> 00:11:11,920 Speaker 2: came in with your children. Yeah, and I saw the parenting. 220 00:11:12,040 --> 00:11:15,040 Speaker 2: I saw the love, I saw the kindness, patience, and 221 00:11:15,040 --> 00:11:17,960 Speaker 2: then you just think what you had been through. You know, 222 00:11:18,280 --> 00:11:21,000 Speaker 2: it's interesting. We had a young woman who worked for 223 00:11:21,040 --> 00:11:24,000 Speaker 2: a very famous restaurant in London and she said that 224 00:11:24,040 --> 00:11:26,800 Speaker 2: she was once taking soufles out of the oven and 225 00:11:26,840 --> 00:11:29,200 Speaker 2: the chef came over and put a frying pan over 226 00:11:29,240 --> 00:11:32,320 Speaker 2: her head and said, if these soufles don't rise, this 227 00:11:32,400 --> 00:11:34,800 Speaker 2: frying pan's going to be on your head. And I said, 228 00:11:34,840 --> 00:11:37,280 Speaker 2: what you should have done is put the soufles back 229 00:11:37,280 --> 00:11:41,160 Speaker 2: in the oven, gone got your coat, left the restaurant 230 00:11:41,200 --> 00:11:43,240 Speaker 2: and gone to the police. You should go to the 231 00:11:43,240 --> 00:11:47,000 Speaker 2: police because that is abuse. But you know, somehow, that 232 00:11:47,200 --> 00:11:50,480 Speaker 2: idea that somehow, because everybody's under pressure in a kitchen, 233 00:11:50,800 --> 00:11:54,199 Speaker 2: it's okay, it's not okay. It's old fashioned and it's wrong. 234 00:11:54,480 --> 00:12:00,040 Speaker 3: Yeah, physical wrong, emotional abuse is totally wrong. And I 235 00:12:00,040 --> 00:12:02,880 Speaker 3: think one of the lessons I learned from them. I said, 236 00:12:03,280 --> 00:12:06,080 Speaker 3: I never want to be like my stepfather and I 237 00:12:06,160 --> 00:12:08,920 Speaker 3: never want to be like the first chef I worked for, 238 00:12:09,040 --> 00:12:11,640 Speaker 3: because I think they did the opposite. And I said, 239 00:12:11,679 --> 00:12:14,320 Speaker 3: you know, if somebody that makes a mistake, somebody does 240 00:12:14,320 --> 00:12:16,600 Speaker 3: something wrong, I'm going to show them how to do 241 00:12:16,640 --> 00:12:20,200 Speaker 3: it right. And sometimes it takes more than once. But 242 00:12:20,920 --> 00:12:22,840 Speaker 3: you want to teach people. And I think for me 243 00:12:22,960 --> 00:12:25,080 Speaker 3: that was really an important part. And later on I 244 00:12:25,080 --> 00:12:27,520 Speaker 3: opened as cooking school, so I had to teach people. 245 00:12:27,920 --> 00:12:29,960 Speaker 2: No. And so you got on the train and went 246 00:12:30,000 --> 00:12:31,199 Speaker 2: to where did you went to France? 247 00:12:31,440 --> 00:12:33,080 Speaker 3: So then I went down the France. I went to 248 00:12:33,120 --> 00:12:35,920 Speaker 3: Dijon first and worked in a restaurant called Trofeizon. I 249 00:12:36,000 --> 00:12:39,160 Speaker 3: told you that I was seventeen. Seventeen, yeah, so said, 250 00:12:39,160 --> 00:12:41,280 Speaker 3: I have a son now seventeen. I said, wow, if 251 00:12:41,280 --> 00:12:43,400 Speaker 3: he would go, tell me tomorrow he's going to work 252 00:12:43,440 --> 00:12:45,920 Speaker 3: in Mexico City or somewhere. Let's say, I don't know, 253 00:12:46,160 --> 00:12:48,480 Speaker 3: not by yourself. I'm gonna send a shadow for you. 254 00:12:49,280 --> 00:12:52,920 Speaker 3: And so I went to France and then I was 255 00:12:52,960 --> 00:12:56,360 Speaker 3: working there, and after like a year or so, I 256 00:12:56,400 --> 00:12:59,120 Speaker 3: started to speak French. I didn't speak it at the beginning, 257 00:12:59,559 --> 00:13:02,240 Speaker 3: and then we had a party at the restaurant and 258 00:13:02,800 --> 00:13:04,640 Speaker 3: it was because we got a star in the gid 259 00:13:04,679 --> 00:13:07,880 Speaker 3: Mischland right and rest had a star. It just got 260 00:13:07,920 --> 00:13:10,079 Speaker 3: a new style. It didn't have one, but got this down. 261 00:13:10,679 --> 00:13:12,959 Speaker 3: And then I took one of these red books, looked 262 00:13:12,960 --> 00:13:15,480 Speaker 3: through it and I said, oh shit, there it's one star, 263 00:13:15,600 --> 00:13:18,240 Speaker 3: two star, three star restaurant. So I said, I'm not 264 00:13:18,280 --> 00:13:20,440 Speaker 3: going back to Austria before. I don't work in at 265 00:13:20,520 --> 00:13:22,400 Speaker 3: least in a two star, hopefully in the street star. 266 00:13:22,920 --> 00:13:25,520 Speaker 3: So I wrote to Bocus to tour grow to Las 267 00:13:25,640 --> 00:13:29,200 Speaker 3: sal Or total all these famous three star restaurants. The 268 00:13:29,280 --> 00:13:32,560 Speaker 3: first one who said yes was Raymondally at Boumania in. 269 00:13:32,600 --> 00:13:35,200 Speaker 2: Provence, Abomania. Yeah yeah, yeah, yeah. 270 00:13:35,040 --> 00:13:37,440 Speaker 3: It's an amazing restaurant. But he was on the hell 271 00:13:37,679 --> 00:13:41,839 Speaker 3: yeah yeah. He was the most amazing personality. Not only 272 00:13:41,920 --> 00:13:44,480 Speaker 3: he started cooking when he was like fifty professionals when 273 00:13:44,480 --> 00:13:47,400 Speaker 3: he was fifty years old, but he was so passionate 274 00:13:47,400 --> 00:13:50,120 Speaker 3: about the ingredients. He had a lot of land there too. 275 00:13:50,480 --> 00:13:53,880 Speaker 3: He had six gardeners who bought like the best cabayon melono, 276 00:13:53,960 --> 00:13:58,360 Speaker 3: strawberries or peas or green beans. Really small, you know, 277 00:13:58,640 --> 00:14:01,960 Speaker 3: So it was really an amazing experience to have somebody 278 00:14:02,080 --> 00:14:04,240 Speaker 3: at that age. He was already seventy years old, but 279 00:14:04,280 --> 00:14:07,720 Speaker 3: he was so passionate and you know, going back and 280 00:14:07,760 --> 00:14:09,920 Speaker 3: forth in the dining room. And then he used to 281 00:14:09,920 --> 00:14:14,520 Speaker 3: come into the kitchen with Elizabeth Taylor, and all of 282 00:14:14,600 --> 00:14:17,360 Speaker 3: us young guys looked at her and said, oh my god. 283 00:14:18,040 --> 00:14:20,640 Speaker 3: All one time he came in with Barcelo Mastroianni and 284 00:14:20,680 --> 00:14:24,000 Speaker 3: Katherine the Nerve, and I said, oh Jesus Christ, I 285 00:14:24,080 --> 00:14:26,560 Speaker 3: want to feel like him. So I stayed there for 286 00:14:26,600 --> 00:14:28,520 Speaker 3: two and a half years, and he was the first 287 00:14:28,600 --> 00:14:32,480 Speaker 3: person actually who respected me and says, you know what. 288 00:14:33,120 --> 00:14:35,000 Speaker 3: He made me feel good, And I. 289 00:14:35,080 --> 00:14:38,400 Speaker 2: Agreed the idea of the whole thing, of the ingredients 290 00:14:38,600 --> 00:14:41,720 Speaker 2: of the farm, of the taking the melon, the best melon. 291 00:14:41,840 --> 00:14:42,000 Speaker 2: I know. 292 00:14:42,640 --> 00:14:45,000 Speaker 3: But I grew up on a farm, yeah, you know, 293 00:14:45,120 --> 00:14:48,280 Speaker 3: in a village with fifty people, with two farmers. Yeah, 294 00:14:48,280 --> 00:14:50,960 Speaker 3: with two farmers next to each other. We got the milk, 295 00:14:51,080 --> 00:14:53,000 Speaker 3: like in the morning. I used to go with the can, 296 00:14:53,480 --> 00:14:55,360 Speaker 3: go to the farmer. They filled it up and we 297 00:14:55,440 --> 00:14:57,400 Speaker 3: picked it up two hours later. That's how we had 298 00:14:57,400 --> 00:14:59,280 Speaker 3: the milk. We didn't even have a refrigerator. When I 299 00:14:59,280 --> 00:15:01,760 Speaker 3: grew up, we didn't have plumbing in our house. So 300 00:15:01,840 --> 00:15:03,880 Speaker 3: the water we had the spring outside. You had to 301 00:15:03,920 --> 00:15:06,400 Speaker 3: pump it and get the water, bring it in. If 302 00:15:06,440 --> 00:15:09,120 Speaker 3: we want to take wash ourself, my mother had to 303 00:15:09,160 --> 00:15:11,520 Speaker 3: turn on the stove, put charcoal in it or put 304 00:15:11,560 --> 00:15:13,720 Speaker 3: it in it, heat up the water and then we 305 00:15:13,960 --> 00:15:14,480 Speaker 3: washed ours. 306 00:15:14,800 --> 00:15:17,080 Speaker 2: So when you left Bowmania, you went to Paris. What 307 00:15:17,200 --> 00:15:17,600 Speaker 2: did you so? 308 00:15:17,640 --> 00:15:20,080 Speaker 3: When I left Moomania, I went to Monaco and worked 309 00:15:20,120 --> 00:15:23,480 Speaker 3: at Lottel de Parine Monaco, this big ground hotel like 310 00:15:23,520 --> 00:15:26,720 Speaker 3: in the old style, you know, like they conser may 311 00:15:26,800 --> 00:15:29,320 Speaker 3: and the onion soup and the vegetable had all people 312 00:15:29,280 --> 00:15:32,280 Speaker 3: perfectly turned and so on. And then I went to 313 00:15:32,280 --> 00:15:35,160 Speaker 3: see mister Tullier and I said, you know, I really 314 00:15:35,160 --> 00:15:37,920 Speaker 3: don't like to work at Lottel the Parine there. Maybe 315 00:15:37,920 --> 00:15:40,360 Speaker 3: he can help me find another job. And he said okay, 316 00:15:41,000 --> 00:15:42,920 Speaker 3: and then he said I'm going to Paris. He was 317 00:15:42,960 --> 00:15:45,440 Speaker 3: good friends with the owners of Maxims at that time, 318 00:15:45,720 --> 00:15:49,200 Speaker 3: and then he found me work at Maxims in Paris, 319 00:15:49,200 --> 00:15:51,400 Speaker 3: which was a three star restaurant at that time. 320 00:15:54,960 --> 00:15:56,680 Speaker 2: When you went in, what level were you? So? 321 00:15:56,760 --> 00:15:59,800 Speaker 3: I went in like a chef the party, and a 322 00:16:00,280 --> 00:16:02,200 Speaker 3: year or so is the night chef, so I was 323 00:16:02,280 --> 00:16:05,080 Speaker 3: responsible for the kitchen after from ten thirty to one 324 00:16:05,120 --> 00:16:05,760 Speaker 3: in the morning. 325 00:16:06,360 --> 00:16:09,080 Speaker 2: So they kept cooking to one in the morning. 326 00:16:09,040 --> 00:16:11,840 Speaker 3: Because each time when there, I know, when there was 327 00:16:12,160 --> 00:16:15,560 Speaker 3: a show, like at the theater, the opera, they used 328 00:16:15,600 --> 00:16:19,080 Speaker 3: to come twenty thirty people after the opera, you know, 329 00:16:19,200 --> 00:16:22,880 Speaker 3: all dressed perfectly, and have dinner at midnight. 330 00:16:22,960 --> 00:16:24,840 Speaker 2: Basically, this was in the sixties, was it. 331 00:16:25,040 --> 00:16:38,480 Speaker 3: That was in the early seventies, early seventies. A friend 332 00:16:38,480 --> 00:16:40,800 Speaker 3: of mine sat, you know, if you want to make money, 333 00:16:41,280 --> 00:16:43,960 Speaker 3: you have to go to America. You know, in America 334 00:16:44,000 --> 00:16:47,040 Speaker 3: you make a lot of money and this and that, 335 00:16:47,360 --> 00:16:50,000 Speaker 3: and you know, I was always fascinated by the movies, 336 00:16:50,400 --> 00:16:53,680 Speaker 3: by the people writing the Big House and every saying, 337 00:16:53,720 --> 00:16:56,440 Speaker 3: and by John Wayne, the Cowboys and everything, so that 338 00:16:56,560 --> 00:16:58,360 Speaker 3: I have to go and see. And then at that 339 00:16:58,400 --> 00:17:01,400 Speaker 3: time it started also with the hip in San Francisco 340 00:17:01,440 --> 00:17:03,280 Speaker 3: and everything. I said, I'm want to try to smoke 341 00:17:03,320 --> 00:17:05,760 Speaker 3: some marijuana, and I was saying, and you couldn't find 342 00:17:05,760 --> 00:17:09,200 Speaker 3: it in my village. So I went to America first 343 00:17:09,240 --> 00:17:12,000 Speaker 3: to New York. And I didn't like New York. I said, 344 00:17:12,000 --> 00:17:15,840 Speaker 3: it's nothing like Paris and so forth. And then a 345 00:17:15,880 --> 00:17:18,920 Speaker 3: friend of mine who owned Charles Mason, who owned like Renuis, 346 00:17:19,400 --> 00:17:23,560 Speaker 3: found me a job in Indianapolis. I love auto racing. 347 00:17:23,600 --> 00:17:26,560 Speaker 3: I'm a big fan of Formula one. So when they 348 00:17:26,640 --> 00:17:30,080 Speaker 3: said Indianapolis, the five hundred miles of Indianapolis, the most 349 00:17:30,080 --> 00:17:32,960 Speaker 3: famous race in the world, and I said, I'm going 350 00:17:33,000 --> 00:17:36,359 Speaker 3: to Indianapolis. So I had almost no manuela English a 351 00:17:36,400 --> 00:17:39,800 Speaker 3: little bit. So I took the greyhound pass from New 352 00:17:39,880 --> 00:17:42,760 Speaker 3: York to Indianapolis. It lasted like thirty hours or something 353 00:17:42,880 --> 00:17:45,800 Speaker 3: like that, and I said, shit, that's Indianapolis. It's nothing. 354 00:17:45,880 --> 00:17:49,320 Speaker 3: I imagine it being something like Monocle, maybe on the 355 00:17:49,400 --> 00:17:53,000 Speaker 3: river or something really beautiful, you know. And it was 356 00:17:53,160 --> 00:17:56,200 Speaker 3: flat and a few high rise buildings in the center. 357 00:17:56,560 --> 00:17:58,280 Speaker 3: And then I said, where is the race? Where is 358 00:17:58,280 --> 00:18:00,280 Speaker 3: the race? So I went out to speedway and I said, 359 00:18:00,280 --> 00:18:02,720 Speaker 3: oh my god, this is Indianapolis. So I had to 360 00:18:02,760 --> 00:18:04,439 Speaker 3: stay there. I had no more money left. 361 00:18:04,680 --> 00:18:05,920 Speaker 2: You had a job in a restaurant. 362 00:18:06,000 --> 00:18:07,800 Speaker 3: Yeah, I had a job there. I was a chef 363 00:18:07,800 --> 00:18:09,720 Speaker 3: in a French restaurant. I still remember. I told the 364 00:18:09,760 --> 00:18:12,080 Speaker 3: manager from New York on the phone. I said, I'm 365 00:18:12,119 --> 00:18:15,240 Speaker 3: not cooking hamburgers and hot dogs. You didn't have to Yeah, no, 366 00:18:15,320 --> 00:18:17,400 Speaker 3: he said, no, no, no, no, we have a nice restaurant. 367 00:18:17,440 --> 00:18:19,840 Speaker 3: We make Da Color launch and we make dobar soil 368 00:18:19,920 --> 00:18:22,399 Speaker 3: and stuff like that. So I said, okay, I'm coming. 369 00:18:23,280 --> 00:18:25,040 Speaker 3: So I stayed a year there, got my green cut 370 00:18:25,119 --> 00:18:27,800 Speaker 3: there because nobody immigrates to Indiana and I was the 371 00:18:27,800 --> 00:18:32,159 Speaker 3: only one at the immigration And then from there I 372 00:18:32,240 --> 00:18:35,639 Speaker 3: got a job out here in Los Angeles, Yeah, in 373 00:18:35,720 --> 00:18:38,879 Speaker 3: a restaurant downtown from the same company who was running 374 00:18:38,960 --> 00:18:43,480 Speaker 3: the restaurant in Indianapolis. Yeah. And then at about six 375 00:18:43,520 --> 00:18:47,920 Speaker 3: months later, I met Patrick Deray. He owned ma maysone, 376 00:18:48,920 --> 00:18:50,960 Speaker 3: and I started to work there in the morning and 377 00:18:51,040 --> 00:18:54,880 Speaker 3: worked at night downtown in the restaurant called Francois, and 378 00:18:55,680 --> 00:18:58,160 Speaker 3: because I wanted to make money to open my own restaurant. 379 00:18:58,400 --> 00:19:01,119 Speaker 3: And then after a while, Patrick said, oh, why you 380 00:19:01,160 --> 00:19:04,840 Speaker 3: don't come and bee the chef at my Maizon. So 381 00:19:05,600 --> 00:19:08,960 Speaker 3: finally I said, okay. I started there, and I get 382 00:19:09,000 --> 00:19:11,480 Speaker 3: my first paycheck there and I got to the bank, 383 00:19:11,480 --> 00:19:13,239 Speaker 3: it bounced. I said, oh my god. You know, I 384 00:19:13,240 --> 00:19:16,160 Speaker 3: had no idea about the business. Pod So I came back. 385 00:19:16,240 --> 00:19:17,800 Speaker 3: I said there's no money in the bank, they can 386 00:19:17,960 --> 00:19:19,920 Speaker 3: pay me. You know. It wasn't a lot of money. 387 00:19:19,920 --> 00:19:23,000 Speaker 3: A few dred box and then he said, okay, I'll 388 00:19:23,000 --> 00:19:25,080 Speaker 3: make you a partner in the restaurant. So he gave 389 00:19:25,119 --> 00:19:28,400 Speaker 3: me like ten percent of the restaurant. It's like having 390 00:19:28,400 --> 00:19:29,240 Speaker 3: ten percent. 391 00:19:28,960 --> 00:19:34,280 Speaker 2: Of ye place with the checkpount. That's okay. 392 00:19:34,359 --> 00:19:37,800 Speaker 3: Yeah, So I said, okay. I started to buy food. 393 00:19:37,880 --> 00:19:40,080 Speaker 3: I went to see, for example, the guy who brought 394 00:19:40,119 --> 00:19:42,800 Speaker 3: us the fish. Everything was on cod. You had to 395 00:19:42,800 --> 00:19:45,400 Speaker 3: pay them cash when they brought the food. And I said, 396 00:19:45,400 --> 00:19:48,560 Speaker 3: where is your place? So I went downtown to this 397 00:19:48,680 --> 00:19:51,639 Speaker 3: fish place, and I saw, for example, there was a 398 00:19:51,640 --> 00:19:54,879 Speaker 3: famous restaurant called Scandia. Here they used to buy cooked 399 00:19:54,920 --> 00:19:57,600 Speaker 3: lobster for their lobster cocktails. I used to buy the 400 00:19:57,760 --> 00:20:02,280 Speaker 3: lobster shelves to make lobster stock, or lost the bisky 401 00:20:02,400 --> 00:20:04,480 Speaker 3: and things like that. So I had almost no money. 402 00:20:04,600 --> 00:20:07,520 Speaker 3: So for ten dollars, maybe I made soup, I made 403 00:20:07,560 --> 00:20:10,160 Speaker 3: the sauce, I made this, I made that, and lit little. 404 00:20:10,400 --> 00:20:13,240 Speaker 3: The restaurant starts to get better or some weirds. I 405 00:20:13,240 --> 00:20:15,200 Speaker 3: remember was one of my first guests. I over. 406 00:20:16,119 --> 00:20:17,160 Speaker 2: Yeah is a good eater. 407 00:20:18,800 --> 00:20:21,879 Speaker 3: Yeah, So and I always used to. He always used 408 00:20:21,920 --> 00:20:24,359 Speaker 3: to come early for lunch and say, so, what do 409 00:20:24,440 --> 00:20:26,560 Speaker 3: you make today? What did you make today? So and 410 00:20:26,600 --> 00:20:29,520 Speaker 3: I always tried to make new things, and he was like, 411 00:20:29,800 --> 00:20:32,080 Speaker 3: I gave him a little taste, like at eleven or 412 00:20:32,080 --> 00:20:35,720 Speaker 3: so and then uh, he said, oh, you give me 413 00:20:35,760 --> 00:20:37,520 Speaker 3: so little, only that's how you're going to serve it. 414 00:20:37,600 --> 00:20:39,600 Speaker 3: I said, no, I just give you a little taste. 415 00:20:39,600 --> 00:20:41,120 Speaker 3: He said, well, I want to see how the whole 416 00:20:41,160 --> 00:20:43,520 Speaker 3: thing is. And so I gave him a whole plate 417 00:20:43,720 --> 00:20:45,800 Speaker 3: at eleven o'clock and then he had lunch at twelve 418 00:20:45,800 --> 00:20:49,359 Speaker 3: thirty with his guests. So but then so little but little. 419 00:20:49,359 --> 00:20:52,320 Speaker 3: All these people came, like Billy Wilder, you know, is 420 00:20:52,440 --> 00:20:56,720 Speaker 3: Australian famous director, and Jack Lemon, and so I start 421 00:20:56,760 --> 00:20:59,360 Speaker 3: to meet old people. And one of my favorite ones 422 00:20:59,359 --> 00:21:02,520 Speaker 3: who just passed the way is Sidney Poitier, Yeah, whom 423 00:21:02,560 --> 00:21:06,440 Speaker 3: I met at Bier. And I said, I met already 424 00:21:06,480 --> 00:21:09,399 Speaker 3: some crazy people. Sidney Poitier wasn't crazy, but I remember 425 00:21:09,400 --> 00:21:10,160 Speaker 3: Peter O'Toole. 426 00:21:10,320 --> 00:21:11,280 Speaker 2: Yeah, he drank a lot. 427 00:21:11,400 --> 00:21:13,000 Speaker 3: Oh my god, he drank a lot. And I had 428 00:21:13,040 --> 00:21:15,280 Speaker 3: the little motor bike and that Bomania they had like 429 00:21:15,320 --> 00:21:19,359 Speaker 3: different villas where they people had rooms, and I was 430 00:21:20,080 --> 00:21:22,600 Speaker 3: they came home to do his villa. Oh my little 431 00:21:22,600 --> 00:21:25,359 Speaker 3: motor bike, and he had his foot on the ground 432 00:21:25,440 --> 00:21:27,680 Speaker 3: and I said, hopefully I don't lose him. They way there. 433 00:21:28,600 --> 00:21:31,919 Speaker 2: I think the acting and actors and filmmakers and people 434 00:21:32,080 --> 00:21:35,240 Speaker 2: artists love food. Yeah, and they just and I remember 435 00:21:35,320 --> 00:21:38,760 Speaker 2: coming to Mammaison. It was amazing. My brother said, I'm 436 00:21:38,760 --> 00:21:40,760 Speaker 2: going to take you to the best restaurant. It's the 437 00:21:40,760 --> 00:21:44,440 Speaker 2: best restaurant ever. And we Richard now were visiting here 438 00:21:44,520 --> 00:21:47,320 Speaker 2: after he finished the Pompertu Center and we went and 439 00:21:47,359 --> 00:21:49,920 Speaker 2: it was like, this is the restaurant was it was? 440 00:21:50,480 --> 00:21:50,879 Speaker 2: It was a. 441 00:21:53,520 --> 00:21:56,400 Speaker 3: Parking It used to be a parking lot. Yeah, And 442 00:21:56,480 --> 00:21:59,280 Speaker 3: so Patrick put a little fence around and put like 443 00:21:59,359 --> 00:22:02,040 Speaker 3: a tent on And then I have asked the fan 444 00:22:02,080 --> 00:22:05,480 Speaker 3: plastic jails like you would find in a little cafe somewhere, 445 00:22:05,520 --> 00:22:08,560 Speaker 3: you know, with no style at all. But it became 446 00:22:08,720 --> 00:22:10,720 Speaker 3: really famous at Oh yeah, I. 447 00:22:10,720 --> 00:22:13,080 Speaker 2: Knew and was associated with you. I mean it really 448 00:22:13,359 --> 00:22:15,719 Speaker 2: Even just in the last few days, Sad and I 449 00:22:15,720 --> 00:22:18,159 Speaker 2: have been talking to mel Brooks, We've been talking to 450 00:22:18,160 --> 00:22:20,320 Speaker 2: Michael Mann, and we've been talking to before We talked 451 00:22:20,320 --> 00:22:23,800 Speaker 2: to Michael Caine and they always describe restaurants once from 452 00:22:23,840 --> 00:22:26,360 Speaker 2: the past, and they described it as a place where 453 00:22:26,359 --> 00:22:28,600 Speaker 2: you went into, you saw people, you knew, you saw, 454 00:22:28,840 --> 00:22:31,200 Speaker 2: you had incredible you know, like seats, and you knew 455 00:22:31,200 --> 00:22:34,800 Speaker 2: the waiters. But nobody talked about the food. Nobody. They 456 00:22:34,800 --> 00:22:38,000 Speaker 2: talked about restaurants as places that were scene, but they 457 00:22:38,119 --> 00:22:40,359 Speaker 2: didn't talk about good food. And I think what you 458 00:22:40,480 --> 00:22:43,600 Speaker 2: brought to La was from what everyone says to me, 459 00:22:43,640 --> 00:22:45,960 Speaker 2: and I believe it myself, is you brought good food 460 00:22:46,320 --> 00:22:49,040 Speaker 2: because I don't think that going to a restaurant meant 461 00:22:49,080 --> 00:22:51,440 Speaker 2: eating well, it meant doing a deal, that meant being 462 00:22:51,880 --> 00:22:52,960 Speaker 2: told you a great Yeah. 463 00:22:53,080 --> 00:22:55,320 Speaker 3: No, no, totally. The people didn't know. Like I used 464 00:22:55,320 --> 00:22:58,480 Speaker 3: to make people an omelet, and you're an omelet the 465 00:22:58,520 --> 00:23:01,160 Speaker 3: way alone in friends that is so often the inside 466 00:23:01,160 --> 00:23:03,200 Speaker 3: and cooked outside. They used to send it back and said, 467 00:23:03,240 --> 00:23:05,919 Speaker 3: that's not cook Oh my, I used to drive me 468 00:23:06,160 --> 00:23:10,119 Speaker 3: crazy crazy. Yeah, and often it happened like that, you know, 469 00:23:10,359 --> 00:23:12,920 Speaker 3: like I like the fish a little undercooked. Now people 470 00:23:12,920 --> 00:23:15,320 Speaker 3: eat raw fish, and they were singing in every restaurant, 471 00:23:15,440 --> 00:23:19,320 Speaker 3: but I undercooked the salmon. We got beautiful king salmon. 472 00:23:19,400 --> 00:23:22,879 Speaker 3: From up from Alaska, and I cooked it just so 473 00:23:22,920 --> 00:23:25,399 Speaker 3: it's still a little undercooked in the middle. I still 474 00:23:25,440 --> 00:23:29,360 Speaker 3: remember one customer came with the plate in the kitchen 475 00:23:29,440 --> 00:23:32,800 Speaker 3: and said, my salmon is not cooked. What's wrong with you? 476 00:23:33,400 --> 00:23:35,239 Speaker 3: I just looked at them. I said, you know what, 477 00:23:36,200 --> 00:23:38,040 Speaker 3: I cook it for you well done. You know. It's 478 00:23:38,080 --> 00:23:40,800 Speaker 3: like I said, I cannot deal with that with these people. 479 00:23:40,920 --> 00:23:43,320 Speaker 3: So it was hard at the beginning. The same way 480 00:23:43,359 --> 00:23:45,920 Speaker 3: in Indianapolis when I was there, you know, every steake 481 00:23:45,960 --> 00:23:48,640 Speaker 3: had to be well done. I said, no, I'm gonna 482 00:23:48,680 --> 00:23:50,760 Speaker 3: cook it pink in the inside. I even turned down 483 00:23:50,840 --> 00:23:52,320 Speaker 3: the light in the dining room. 484 00:23:53,880 --> 00:23:56,160 Speaker 2: I think that when people go to Australia and they say, 485 00:23:56,240 --> 00:23:59,639 Speaker 2: you know, Melbourne or you know, London is such a 486 00:23:59,640 --> 00:24:02,280 Speaker 2: great city now for food and they've got the culture food. 487 00:24:02,560 --> 00:24:04,600 Speaker 2: But you know, you go to Paris and you get 488 00:24:04,640 --> 00:24:06,920 Speaker 2: in a taxi cab and the driver can tell you 489 00:24:07,000 --> 00:24:08,879 Speaker 2: how to cook a sea bass. You know, you go 490 00:24:09,000 --> 00:24:11,119 Speaker 2: down the street in the Mamarte, which is you know, 491 00:24:11,200 --> 00:24:13,440 Speaker 2: there's an ordinary street and you can smell the bread. 492 00:24:13,480 --> 00:24:16,520 Speaker 2: I think that's the culture food, not not whether it's 493 00:24:16,520 --> 00:24:19,400 Speaker 2: a great food scene, but that is in the hot 494 00:24:19,720 --> 00:24:22,040 Speaker 2: in Austria, you had that. In Europe you haven't. I 495 00:24:22,040 --> 00:24:24,199 Speaker 2: don't know why, you know. I don't want to make 496 00:24:24,200 --> 00:24:27,320 Speaker 2: Americans angry American, but there is not that culture. 497 00:24:27,359 --> 00:24:33,800 Speaker 3: Totally, not food totally not because unfortunately, the immigrants came 498 00:24:34,080 --> 00:24:38,160 Speaker 3: from England. The immigrants came from Holland and from Germany. 499 00:24:38,359 --> 00:24:39,200 Speaker 2: Oh, I see. 500 00:24:41,359 --> 00:24:45,080 Speaker 3: You in England. Yeah, London has great restaurants and ever 501 00:24:45,080 --> 00:24:48,679 Speaker 3: we're saying. But in Holland or in Germany, maybe, but 502 00:24:48,960 --> 00:24:51,800 Speaker 3: I think the whole culture is different. Where you go 503 00:24:51,840 --> 00:24:54,399 Speaker 3: and get the fresh spaghette in the morning, where you 504 00:24:54,480 --> 00:24:58,320 Speaker 3: let the cheese stand outside so not out of the refrigerator, 505 00:24:58,359 --> 00:25:01,000 Speaker 3: and so forth. So people did know that, you know, 506 00:25:01,280 --> 00:25:04,320 Speaker 3: And I think unfortunately that what happened in America, you 507 00:25:04,440 --> 00:25:07,639 Speaker 3: had small pockets, like in Saint Louis, you had a 508 00:25:07,680 --> 00:25:10,919 Speaker 3: little region with Italians there. They all were together, they 509 00:25:10,920 --> 00:25:13,760 Speaker 3: barely spoke English, but they cooked the way the food 510 00:25:13,760 --> 00:25:16,920 Speaker 3: they cooked in southern Italy or in the old time, 511 00:25:16,960 --> 00:25:19,080 Speaker 3: even in New York. You know, Little Italy used to 512 00:25:19,080 --> 00:25:22,120 Speaker 3: be very traditional. Obviously it has changed one hundred percent now, 513 00:25:22,520 --> 00:25:25,400 Speaker 3: but I think you had little pockets with immigrants where 514 00:25:25,480 --> 00:25:29,040 Speaker 3: you actually could get good food and you know traditional 515 00:25:29,119 --> 00:25:33,920 Speaker 3: would not fancy food, not travels off, but really traditional 516 00:25:34,040 --> 00:25:37,280 Speaker 3: home cooked food. So I think part all in all 517 00:25:37,320 --> 00:25:40,240 Speaker 3: all over, you know, like I was in Indianapolis. I 518 00:25:40,240 --> 00:25:42,320 Speaker 3: mean it was like crazy, you didn't know where to 519 00:25:42,320 --> 00:25:42,760 Speaker 3: go and eat. 520 00:25:43,840 --> 00:25:47,000 Speaker 2: But now, I mean, how do you find comparing La 521 00:25:47,160 --> 00:25:49,679 Speaker 2: now to LA when you came, do you think it 522 00:25:49,760 --> 00:25:50,960 Speaker 2: is a radical change? 523 00:25:51,160 --> 00:25:53,480 Speaker 3: I think LA is one of the most exciting cities 524 00:25:53,560 --> 00:25:56,160 Speaker 3: white because we have so many parts of the cities, 525 00:25:56,400 --> 00:26:00,399 Speaker 3: like from a little Tokyo to Korea Town, to China Town, 526 00:26:00,560 --> 00:26:05,600 Speaker 3: to Little India to Little Ethiopia, so you havea yep, 527 00:26:05,960 --> 00:26:10,240 Speaker 3: totally it's not too far actually from here where you 528 00:26:10,280 --> 00:26:13,600 Speaker 3: can get really interesting food and you know, like going 529 00:26:13,680 --> 00:26:17,399 Speaker 3: to restaurants in Monterey Park, you know, you feel like 530 00:26:17,440 --> 00:26:19,960 Speaker 3: you're in Hong Kong when you're going to Sunday families 531 00:26:20,000 --> 00:26:23,000 Speaker 3: out there all pig tables and everything. They come around 532 00:26:23,000 --> 00:26:26,280 Speaker 3: with them some carts and everything. So it's so different, 533 00:26:26,400 --> 00:26:28,840 Speaker 3: you know, And I remember I went to one the 534 00:26:28,880 --> 00:26:31,640 Speaker 3: first time. We used to get bronze shrimps out here 535 00:26:31,680 --> 00:26:34,040 Speaker 3: from the island. We call it Santa Baba from the 536 00:26:34,080 --> 00:26:37,560 Speaker 3: Santa Babe Island, and I always just gonna grill them, 537 00:26:37,600 --> 00:26:39,639 Speaker 3: but sometimes they get mushy. And then I went to 538 00:26:39,680 --> 00:26:43,040 Speaker 3: a Chinese restaurant and they made this drunk construant where 539 00:26:43,040 --> 00:26:46,719 Speaker 3: they just dropped them in the soup or whatever and 540 00:26:46,720 --> 00:26:50,320 Speaker 3: red wine in it and cooked them a little bit. 541 00:26:50,520 --> 00:26:52,720 Speaker 3: And I said, wow, they're crunchy. They're really good. Why 542 00:26:52,720 --> 00:26:55,000 Speaker 3: do I try to grill them? And everything was very 543 00:26:55,080 --> 00:26:58,680 Speaker 3: how to keep them that firm, you know? And so 544 00:26:58,760 --> 00:27:01,760 Speaker 3: I learned, and I went more to the restaurant on 545 00:27:01,840 --> 00:27:04,560 Speaker 3: my days off when I was at Mamizon or when 546 00:27:04,560 --> 00:27:08,359 Speaker 3: I opened Spargo. And that's also then one day I said, 547 00:27:08,400 --> 00:27:12,240 Speaker 3: you know what, I want to open a Chinese restaurant, 548 00:27:12,240 --> 00:27:14,639 Speaker 3: not a real Chinese restaurant, because I didn't even know 549 00:27:14,640 --> 00:27:17,119 Speaker 3: how to use a walk. So I said, I'm going 550 00:27:17,160 --> 00:27:20,960 Speaker 3: to open a restaurant and read French techniques and Chinese ingredients. 551 00:27:20,960 --> 00:27:29,400 Speaker 3: So we opened Hinoa in nineteen eighty three. 552 00:27:35,640 --> 00:27:39,960 Speaker 2: I remember when you opened Sparko, how shocked everybody was. 553 00:27:40,040 --> 00:27:42,720 Speaker 2: You know that this French chef, this man who came 554 00:27:42,760 --> 00:27:46,320 Speaker 2: from Michelin Star Restaurants, did mam Maison. And what's going 555 00:27:46,400 --> 00:27:48,560 Speaker 2: to be Movegang's next project a. 556 00:27:48,640 --> 00:27:50,400 Speaker 3: Pizza pizza restaurant. 557 00:27:50,680 --> 00:27:54,159 Speaker 2: It was really shocking. I told you know, it was 558 00:27:54,800 --> 00:27:55,000 Speaker 2: you know. 559 00:27:55,040 --> 00:27:57,960 Speaker 3: I remember the editor in chief of Bona Pettite magazine 560 00:27:58,119 --> 00:28:01,720 Speaker 3: took me for dinner and my then girlfriend really Barbara, 561 00:28:01,800 --> 00:28:06,520 Speaker 3: my ex wife, and she tried to talk me out 562 00:28:06,520 --> 00:28:08,679 Speaker 3: of what I'm gonna do. She said, how can you 563 00:28:08,920 --> 00:28:11,600 Speaker 3: be a chef like that working at Boma Nian at 564 00:28:11,640 --> 00:28:15,560 Speaker 3: Maxims and opening a pizza place. I said, you know what, 565 00:28:15,760 --> 00:28:19,160 Speaker 3: I'm going to open a restaurant. I want great ingredients, 566 00:28:19,200 --> 00:28:19,720 Speaker 3: but have fun. 567 00:28:19,840 --> 00:28:21,800 Speaker 2: Have fun. That's the whole thing that you don't have 568 00:28:21,880 --> 00:28:23,840 Speaker 2: to the same thing in London when we did the 569 00:28:23,920 --> 00:28:26,720 Speaker 2: River Cafe. Yeah, and why can't you You know, people 570 00:28:26,800 --> 00:28:28,800 Speaker 2: come and I don't care what people were in my restaurant. 571 00:28:28,920 --> 00:28:31,240 Speaker 2: I couldn't care if they come with their kids. I 572 00:28:31,280 --> 00:28:33,080 Speaker 2: don't care if they come in jeans. To you, it's 573 00:28:33,119 --> 00:28:35,760 Speaker 2: just like who cares. It's you can here and we 574 00:28:35,840 --> 00:28:37,320 Speaker 2: treat you well. 575 00:28:37,480 --> 00:28:40,720 Speaker 3: And especially in Los Angeles, you know, where it's warm, 576 00:28:40,880 --> 00:28:43,400 Speaker 3: the climate is different. You don't get all pancas. You 577 00:28:43,480 --> 00:28:45,320 Speaker 3: go to New York close to Wall Street, you know 578 00:28:45,360 --> 00:28:47,560 Speaker 3: you have all pancas. They all have their suits and 579 00:28:47,560 --> 00:28:50,440 Speaker 3: and everything. It's different here. People are. You know, in 580 00:28:50,480 --> 00:28:54,800 Speaker 3: the movie business and the record business, they come, you know, 581 00:28:54,960 --> 00:28:59,520 Speaker 3: totally different. I remember one time I was very friendly 582 00:28:59,520 --> 00:29:02,560 Speaker 3: with David. He actually did the first cover of my 583 00:29:02,640 --> 00:29:07,600 Speaker 3: co Yeah, and so he a friend of mine, opened 584 00:29:07,600 --> 00:29:09,760 Speaker 3: a fancy French restaurant, you know, one with the high 585 00:29:09,880 --> 00:29:13,360 Speaker 3: chairs and the fancy plates and the vizing. But you 586 00:29:13,440 --> 00:29:16,640 Speaker 3: had to wear a jacket and David Harky had to 587 00:29:16,680 --> 00:29:19,080 Speaker 3: sweat on or whatever it was in the summer time, 588 00:29:19,920 --> 00:29:22,640 Speaker 3: and they didn't let him in. And he came after 589 00:29:22,680 --> 00:29:25,160 Speaker 3: back to Mamizo and says, you know what just happened 590 00:29:25,200 --> 00:29:28,120 Speaker 3: to me? Yeah, I said what he said, They didn't 591 00:29:28,200 --> 00:29:30,000 Speaker 3: let me in. I said, should I call them back? 592 00:29:30,040 --> 00:29:31,880 Speaker 3: He says, no, I will never go back there again. 593 00:29:32,320 --> 00:29:34,000 Speaker 2: Richard. My husband never wore a tie. 594 00:29:34,120 --> 00:29:34,400 Speaker 3: Yeah. 595 00:29:34,480 --> 00:29:36,920 Speaker 2: He would take his children to the connor to the 596 00:29:36,960 --> 00:29:39,400 Speaker 2: clarriages and they wouldn't let him in. And one time 597 00:29:39,480 --> 00:29:42,480 Speaker 2: a maitre d said, you know, mister Rogers, don't think 598 00:29:42,520 --> 00:29:45,320 Speaker 2: that we're picking on you, because yesterday we wouldn't let 599 00:29:45,440 --> 00:29:48,320 Speaker 2: Nuriev in, as if they were proud of it, you know, 600 00:29:48,440 --> 00:29:50,560 Speaker 2: even Nurie. If we wouldn't let in you know, that's 601 00:29:50,920 --> 00:29:54,600 Speaker 2: but somebody My friend of mine had an assistant who 602 00:29:54,640 --> 00:29:58,000 Speaker 2: worked for you as a front of house manager, and 603 00:29:58,080 --> 00:30:00,280 Speaker 2: she said that people used to come in and say, 604 00:30:00,560 --> 00:30:03,160 Speaker 2: bring a bottle of champagne to the table, I'll pay 605 00:30:03,200 --> 00:30:08,600 Speaker 2: for it now and say it's from Wolfgang the status 606 00:30:09,160 --> 00:30:12,520 Speaker 2: you know, or seat me first before somebody else. We 607 00:30:12,600 --> 00:30:15,000 Speaker 2: had this crazy. It was crazy. 608 00:30:15,160 --> 00:30:17,120 Speaker 3: The sitting was like at the old Spargo was still 609 00:30:17,120 --> 00:30:20,400 Speaker 3: important because we have these window seats, and everybody wanted 610 00:30:20,440 --> 00:30:24,160 Speaker 3: to see at the window seats. I remember one time 611 00:30:24,400 --> 00:30:27,120 Speaker 3: Sammy Khan, who was a famous song right up, yeah, sure, 612 00:30:27,440 --> 00:30:30,440 Speaker 3: was there and he was sitting in the second row, 613 00:30:30,520 --> 00:30:33,040 Speaker 3: not at the window, and next door was the table 614 00:30:33,080 --> 00:30:35,320 Speaker 3: with Alan and Melen Perkman, who did all the songs 615 00:30:35,320 --> 00:30:39,400 Speaker 3: from Baba'streisan. And something calls me over and says Wolfgang. 616 00:30:40,160 --> 00:30:43,320 Speaker 3: I want to ask, because they don't have any and 617 00:30:43,440 --> 00:30:45,240 Speaker 3: how come I have to sit in the second row? 618 00:30:46,200 --> 00:30:48,760 Speaker 3: I said, you get this sameful anyway, I didn't know 619 00:30:48,800 --> 00:30:52,520 Speaker 3: that that is the important part. So it's we had 620 00:30:52,520 --> 00:30:54,840 Speaker 3: people storm out of the restaurant, some of them if 621 00:30:54,840 --> 00:30:57,040 Speaker 3: they didn't get the table they wanted. I mean, it 622 00:30:57,120 --> 00:31:01,560 Speaker 3: was also difficult. You know, there's people the insecurity and 623 00:31:01,600 --> 00:31:04,680 Speaker 3: I was saying, ah, I remember, like we had the 624 00:31:05,280 --> 00:31:09,440 Speaker 3: head of MGM at that time was Daniel Melnick, and 625 00:31:09,800 --> 00:31:13,320 Speaker 3: they set him in the back and of the restaurant. 626 00:31:13,320 --> 00:31:16,800 Speaker 3: It was like Siberia, and I go, Dan, you know what, 627 00:31:17,200 --> 00:31:19,320 Speaker 3: we have a table up front. If you want a 628 00:31:19,320 --> 00:31:20,880 Speaker 3: better table up front, He said, what do you mean 629 00:31:20,880 --> 00:31:23,000 Speaker 3: a better table? I said, yeah, well on the window. 630 00:31:23,440 --> 00:31:26,280 Speaker 3: He says, you know wherever. I say, it's the best table, 631 00:31:26,360 --> 00:31:27,680 Speaker 3: so I don't care where it is. 632 00:31:28,280 --> 00:31:28,320 Speaker 1: No. 633 00:31:28,360 --> 00:31:31,000 Speaker 2: I agree. I've seen that with people who people come 634 00:31:31,040 --> 00:31:32,760 Speaker 2: in sometimes and say I want the best table, and 635 00:31:32,800 --> 00:31:35,000 Speaker 2: I guess there is no best table because you know 636 00:31:35,120 --> 00:31:37,600 Speaker 2: Lucian Freud like that one, but then somebody else like 637 00:31:37,640 --> 00:31:40,440 Speaker 2: that one, and you know the idea. But do you 638 00:31:40,480 --> 00:31:41,560 Speaker 2: think it's better now? Do you think? 639 00:31:41,680 --> 00:31:43,520 Speaker 3: I think it's a little better. But there are still 640 00:31:43,560 --> 00:31:45,880 Speaker 3: some restaurants when you have boots and things like that 641 00:31:45,920 --> 00:31:47,840 Speaker 3: where they say, okay, I want the first boots, or 642 00:31:47,880 --> 00:31:50,640 Speaker 3: I want this on that or like I remember one 643 00:31:50,680 --> 00:31:55,120 Speaker 3: time it was in the eighties two when I had 644 00:31:56,040 --> 00:31:59,040 Speaker 3: Elizabeth Taylor came with some people and we had one 645 00:31:59,160 --> 00:32:02,560 Speaker 3: guest who comes all the time, always sat on their 646 00:32:02,600 --> 00:32:05,960 Speaker 3: table too, and they saw Elizabeth Taylor, like four tables 647 00:32:06,000 --> 00:32:09,240 Speaker 3: down there, and then they came back the next day, 648 00:32:09,520 --> 00:32:11,880 Speaker 3: the next time, next week, we set them on the 649 00:32:11,920 --> 00:32:14,000 Speaker 3: regular table. They said, we don't want this table, we 650 00:32:14,080 --> 00:32:14,640 Speaker 3: want the table. 651 00:32:16,000 --> 00:32:19,720 Speaker 2: That's crazy. So when you cook, you have a son 652 00:32:19,760 --> 00:32:22,600 Speaker 2: who's a chef. Yeah, so did he did? He become 653 00:32:22,640 --> 00:32:26,000 Speaker 2: a chef because he was influenced by your cooking at home? 654 00:32:26,040 --> 00:32:26,800 Speaker 2: Do you cook it home? 655 00:32:26,920 --> 00:32:29,760 Speaker 3: Yeah? I cook at home. Let's now since the kids 656 00:32:29,760 --> 00:32:33,680 Speaker 3: are gone, really you know? So, but Byron, who is 657 00:32:33,680 --> 00:32:37,720 Speaker 3: my second son, and he always was interested in cooking. 658 00:32:38,040 --> 00:32:40,080 Speaker 3: And even when he went to high school, he at 659 00:32:40,080 --> 00:32:44,719 Speaker 3: Howard Westlake, they had a chemistry class and he wanted 660 00:32:44,760 --> 00:32:49,000 Speaker 3: to do a molecular gastronomy class with the chemistry class. 661 00:32:49,080 --> 00:32:51,560 Speaker 3: So he said, okay, we can do different things, you know, 662 00:32:51,840 --> 00:32:55,360 Speaker 3: learn chemistry, but with food. And so he was really 663 00:32:55,400 --> 00:32:57,520 Speaker 3: into this whole thing, you know, like the stuff with 664 00:32:57,640 --> 00:33:00,880 Speaker 3: Arian Ferrad then all the things. Or I think I 665 00:33:00,920 --> 00:33:03,520 Speaker 3: want him to hopefully take over one day because it 666 00:33:03,640 --> 00:33:05,360 Speaker 3: is like a family business, you know. 667 00:33:05,720 --> 00:33:09,120 Speaker 2: Yeah. But if you think about family and you think 668 00:33:09,160 --> 00:33:11,960 Speaker 2: about food, and you think about your mother being a 669 00:33:12,000 --> 00:33:14,840 Speaker 2: pastry chef and the suffering that you went through in 670 00:33:14,880 --> 00:33:18,600 Speaker 2: your early days. I mean it's heart rendering when you 671 00:33:18,640 --> 00:33:21,000 Speaker 2: think of food is comfort. Is there a food that 672 00:33:21,040 --> 00:33:22,600 Speaker 2: you would reach for for computer? 673 00:33:23,200 --> 00:33:27,440 Speaker 3: It's often I reach for simple things, you know, like 674 00:33:28,320 --> 00:33:30,600 Speaker 3: if it's in the morning, it might be just someone 675 00:33:30,640 --> 00:33:34,440 Speaker 3: good oatmeal or something like that, you know. And obviously 676 00:33:35,160 --> 00:33:38,280 Speaker 3: sometimes I still feel like eating a gulash or a venash. 677 00:33:38,320 --> 00:33:41,880 Speaker 3: Nets are from my childhood. Child, yeah, and that's still popular. 678 00:33:42,200 --> 00:33:45,080 Speaker 3: And I think for me still the simpler things are 679 00:33:45,120 --> 00:33:48,560 Speaker 3: the better. Bone. I love vegetables, I love fruits, so 680 00:33:48,600 --> 00:33:50,640 Speaker 3: that's why I still go to the farmer's market and 681 00:33:50,680 --> 00:33:53,520 Speaker 3: so forth. You know. So I think, to me, food 682 00:33:53,760 --> 00:33:56,920 Speaker 3: is such an important part of life because I think 683 00:33:57,000 --> 00:33:59,360 Speaker 3: it's one of the only time in this modern world 684 00:33:59,360 --> 00:34:03,080 Speaker 3: where we actually can sit together and talk and enjoy 685 00:34:03,160 --> 00:34:05,320 Speaker 3: the time. I think, enjoy the food, enjoy and have 686 00:34:05,400 --> 00:34:07,640 Speaker 3: a good time. To me, it's the most important part. 687 00:34:08,080 --> 00:34:11,319 Speaker 3: That's why I think a restaurant should be fun. You know. 688 00:34:11,360 --> 00:34:15,080 Speaker 3: A restaurant should be a place you enjoy. If you 689 00:34:15,120 --> 00:34:17,640 Speaker 3: want to go to a church somewhere and pray, go 690 00:34:17,760 --> 00:34:21,200 Speaker 3: to the church, you know, or if the chefs want 691 00:34:21,239 --> 00:34:23,959 Speaker 3: to impress you and says, how did I do. I said, 692 00:34:23,960 --> 00:34:26,080 Speaker 3: you know what, this thing is not about you, This 693 00:34:26,160 --> 00:34:28,600 Speaker 3: thing is about us. You know, this thing is about 694 00:34:28,600 --> 00:34:31,319 Speaker 3: the guests in the restaurant. So I think that's a 695 00:34:31,320 --> 00:34:35,360 Speaker 3: big difference. Mostly what I hear is the male chefs 696 00:34:35,400 --> 00:34:39,640 Speaker 3: are really more ego centrics and they think it's about them, 697 00:34:39,960 --> 00:34:43,480 Speaker 3: the food whatever, How did they perform basically, you know, 698 00:34:44,000 --> 00:34:47,120 Speaker 3: And a women's chef often will say, I hope you 699 00:34:47,200 --> 00:34:49,160 Speaker 3: like my food. I hope you enjoyed your time at 700 00:34:49,160 --> 00:34:51,719 Speaker 3: the table, you know, instead of feeling, oh, it's about me. 701 00:34:51,880 --> 00:34:54,440 Speaker 3: And I always said, you know, to me, the most 702 00:34:54,440 --> 00:34:58,200 Speaker 3: important part is that the guests are happy when they leave. 703 00:34:58,400 --> 00:35:01,040 Speaker 3: They can't wait to come back, make a reservation, maybe 704 00:35:01,120 --> 00:35:03,799 Speaker 3: already on the way out. And I think that's why 705 00:35:03,840 --> 00:35:06,880 Speaker 3: we are in business for forty years. And like I 706 00:35:06,960 --> 00:35:10,120 Speaker 3: come here to the Bell Hotel, I know almost everybody. 707 00:35:10,480 --> 00:35:13,360 Speaker 3: I go to Spargo, I know the people, so I 708 00:35:13,400 --> 00:35:15,759 Speaker 3: think it's a nice way for me. I almost feel 709 00:35:15,800 --> 00:35:17,480 Speaker 3: like I'm going to a party every day. 710 00:35:17,640 --> 00:35:20,239 Speaker 2: Yeah, we have a great job, and I think that. 711 00:35:20,880 --> 00:35:22,799 Speaker 2: I always say I want people to feel better when 712 00:35:22,840 --> 00:35:25,400 Speaker 2: they leave than when they came in. And I certainly 713 00:35:25,400 --> 00:35:28,960 Speaker 2: feel better now leaving you than when I came in 714 00:35:29,080 --> 00:35:31,960 Speaker 2: because we had such a good talk. Thank you. 715 00:35:34,480 --> 00:35:38,880 Speaker 3: We cannot eat right now. No, okay, smoke some pizza 716 00:35:38,920 --> 00:35:39,440 Speaker 3: for practice. 717 00:35:39,480 --> 00:35:41,319 Speaker 2: We've just been brought. Can you tell me what we've 718 00:35:41,360 --> 00:35:41,960 Speaker 2: just been brought? 719 00:35:42,239 --> 00:35:45,480 Speaker 3: We have here a little smoke someone pizza, I think, 720 00:35:45,520 --> 00:35:49,640 Speaker 3: which is a staple at Spargo too, and everybody says, oh, 721 00:35:49,680 --> 00:35:53,560 Speaker 3: I made it for them. One time at Spargo we 722 00:35:53,640 --> 00:35:57,279 Speaker 3: had smoked salmon, priyosh and gil cream or whatever like 723 00:35:57,560 --> 00:36:00,400 Speaker 3: we had traditional way. One day we ran out of 724 00:36:00,440 --> 00:36:03,319 Speaker 3: bread and then I said, what I'm going to do 725 00:36:03,719 --> 00:36:05,800 Speaker 3: and so I just cooked the pizza, do in the owen, 726 00:36:05,840 --> 00:36:08,600 Speaker 3: cut in slices, and seffted with that, played off smoked salmon, 727 00:36:08,680 --> 00:36:10,640 Speaker 3: and then I said, you know what, I just gonna 728 00:36:10,680 --> 00:36:13,120 Speaker 3: put it all together myself. So I cooked the beats, 729 00:36:13,160 --> 00:36:16,200 Speaker 3: I put the del cream on it, put the smoked 730 00:36:16,200 --> 00:36:18,680 Speaker 3: salmon on it, put a little caveo on top, and 731 00:36:18,719 --> 00:36:20,279 Speaker 3: then I cut it and I said, wow, this is 732 00:36:20,320 --> 00:36:23,520 Speaker 3: really perfect. It's like the crispy crust and it's warm, 733 00:36:23,560 --> 00:36:26,080 Speaker 3: and there they smoked salmon on top. And I said, 734 00:36:26,080 --> 00:36:27,759 Speaker 3: all I need is a glass of champagne and then 735 00:36:27,920 --> 00:36:28,359 Speaker 3: I'm good. 736 00:36:33,360 --> 00:36:36,080 Speaker 1: The River Cafe look book is now available in bookshops 737 00:36:36,080 --> 00:36:40,279 Speaker 1: and online. It has over one hundred recipes beautifully illustrated 738 00:36:40,640 --> 00:36:44,800 Speaker 1: with photographs from the renowned photographer Matthew Donaldson. The book 739 00:36:44,840 --> 00:36:48,719 Speaker 1: has fifty delicious and easy to prepare recipes, including a 740 00:36:48,760 --> 00:36:52,280 Speaker 1: host of River Cafe classics that have been specially adapted 741 00:36:52,280 --> 00:36:56,400 Speaker 1: for new cooks. The River Cafe Look Book Recipes for 742 00:36:56,520 --> 00:37:04,920 Speaker 1: Cooks of all ages. Ruthie's Table four is a production 743 00:37:04,960 --> 00:37:09,680 Speaker 1: of iHeartRadio and Adami Studios. For more podcasts from iHeartRadio, 744 00:37:09,920 --> 00:37:14,080 Speaker 1: visit the iHeartRadio app, Apple Podcasts, or wherever you listen 745 00:37:14,080 --> 00:37:15,080 Speaker 1: to your favorite shows.