WEBVTT - Jonas Wood 0:00:00.840 --> 0:00:04.640 Welcome to Ruthie's Table four, a production of iHeart Radio 0:00:04.760 --> 0:00:11.840 and Adami Studios. Ahead of our big launch of series 0:00:11.880 --> 0:00:14.840 two in December, We're going to celebrate the season of 0:00:15.000 --> 0:00:19.360 art with London's Freeze, the Paris Art Fair, our conversations 0:00:19.400 --> 0:00:24.240 with Edra Sha, Sam Taylor Johnson, Jonas Wood and Ashes 0:00:24.360 --> 0:00:30.720 so magnificent once again, our close friend Tracy Emma at 0:00:30.760 --> 0:00:33.839 the River Cafe. Our own art book, The River Cafe 0:00:33.960 --> 0:00:37.640 Look Book with recipes from the River Cafe Kitchen is 0:00:37.720 --> 0:00:43.040 out now. Food at art, art and food artists and chefs. 0:00:43.440 --> 0:00:45.880 Let's begin. 0:00:46.080 --> 0:00:47.840 I just had a show in La for the first 0:00:47.880 --> 0:00:48.880 time of four years. 0:00:49.080 --> 0:00:56.840 I think guys in Yep in twenty fifteen. I arrived 0:00:56.840 --> 0:00:59.240 to work in the River Cafe and on my desk 0:00:59.440 --> 0:01:03.640 was a large envelope which, even unopened, felt that inside 0:01:03.760 --> 0:01:07.560 was something special and it was. Jonas Wood had been 0:01:07.600 --> 0:01:11.880 for lunch and left me a drawing a spiky long cactus, 0:01:11.959 --> 0:01:16.160 its leaves reaching over our headed paper. Jonas brought La 0:01:16.280 --> 0:01:20.080 to London and a cactus to the River Cafe. His 0:01:20.200 --> 0:01:23.920 show was at the Gigosian Gallery. I called and we spoke, 0:01:24.400 --> 0:01:30.399 promising to meet one days now here I am in 0:01:30.480 --> 0:01:34.240 Los Angeles, in his blazing white studio filled with his 0:01:34.400 --> 0:01:40.200 own beautiful art and the art he loves, with cactuses everywhere. 0:01:41.520 --> 0:01:43.640 Let's begin with a recipe. 0:01:44.160 --> 0:01:48.400 This is marinated fresh anchovies, and it served six one 0:01:48.480 --> 0:01:54.280 kilogram fresh anchovies, two teaspoons crumbled dried red chili, a 0:01:54.320 --> 0:01:58.280 bunch of fresh flat leaf parsley, finely chopped juice of 0:01:58.360 --> 0:02:01.280 two lemons and two huns, and fifty mili liters of 0:02:01.360 --> 0:02:06.200 extra virgin olive oil. Okay, so you filet the anchovies 0:02:06.240 --> 0:02:08.880 by pulling the head and spying away from the fish, 0:02:09.280 --> 0:02:11.919 then cut off the tails and fins. You'll have two 0:02:11.960 --> 0:02:15.280 filets for each fish and a serving dish. Arrange a 0:02:15.360 --> 0:02:19.440 layer of anchovies side by side, not overlapping. Sprinkle with 0:02:19.440 --> 0:02:23.040 a little sea salt, black pepper, chili and parsley. Pour 0:02:23.080 --> 0:02:25.760 over a generous amount of lemon juice and some extra 0:02:25.880 --> 0:02:29.680 virgin olive oil. Repeat the layers, making sure the top 0:02:29.720 --> 0:02:30.800 layer is covered with. 0:02:30.800 --> 0:02:31.680 Oil and lemon. 0:02:32.320 --> 0:02:35.560 Marinate for about two hours before serving with either salad 0:02:35.880 --> 0:02:36.560 or brushetta. 0:02:37.240 --> 0:02:38.600 That sounds good when you. 0:02:38.560 --> 0:02:40.520 Know you're gonna have a long day in the studio. 0:02:41.320 --> 0:02:43.840 Would you have a breakfast and a lunch and a dinner. 0:02:43.840 --> 0:02:45.160 Would you not eat? 0:02:45.400 --> 0:02:46.320 Do you one? 0:02:46.400 --> 0:02:46.679 To know? 0:02:47.080 --> 0:02:49.240 I have like a breakfast in like a lunch here 0:02:49.280 --> 0:02:52.320 and like bakfast. I usually have like a couple of 0:02:52.360 --> 0:02:55.919 eggs and some toast and some like berries and iced coffee. 0:02:56.160 --> 0:02:57.799 And then you stop for lunch. You eat with the 0:02:57.800 --> 0:02:58.720 people who work for you. 0:02:58.919 --> 0:03:01.560 Oh with them, they kind of have their own thing 0:03:01.880 --> 0:03:04.760 going on. Yeah, I like to lay low by myself. 0:03:04.840 --> 0:03:05.880 Is it solitary here? 0:03:06.240 --> 0:03:06.919 La? Is cool? 0:03:07.200 --> 0:03:10.680 You can be solitary and you have your own you know, 0:03:10.800 --> 0:03:13.120 sort of like bat cave like like I feel like 0:03:13.160 --> 0:03:13.480 I do. 0:03:13.520 --> 0:03:14.400 Like my own space. 0:03:14.760 --> 0:03:16.600 But then you're able to go and see a lot 0:03:16.639 --> 0:03:19.079 of people if you want, you know what I mean, 0:03:19.240 --> 0:03:21.560 like and then you plant it out I think, you know, 0:03:21.680 --> 0:03:22.480 depending on your. 0:03:22.440 --> 0:03:25.400 Level of social activity as well too. You know. 0:03:25.440 --> 0:03:27.880 I have a young family, so we don't socialize as 0:03:27.919 --> 0:03:30.680 much as we did when we were younger and didn't 0:03:30.720 --> 0:03:33.040 have kids, you know, because when we didn't have kids, 0:03:33.080 --> 0:03:35.000 we would just stay up late and I would do 0:03:35.080 --> 0:03:38.560 more drugs and then I would I wouldn't have any 0:03:38.600 --> 0:03:42.800 responsibility of you know, and time was different, you know, 0:03:43.320 --> 0:03:46.400 So I'm not sotally tapped into everybody, like the nightlife 0:03:46.480 --> 0:03:50.040 scene or how solitary you can be here. But I 0:03:50.080 --> 0:03:52.400 feel like you can be very solitary here and also 0:03:52.480 --> 0:03:53.080 very social. 0:03:53.800 --> 0:03:56.520 And so maybe going back to the beginning, where were 0:03:56.560 --> 0:03:57.000 you born? 0:03:57.520 --> 0:03:58.920 I was born in Massachusetts. 0:03:59.240 --> 0:04:01.400 What was food in the house. 0:04:02.280 --> 0:04:04.360 I grew up with a lot of like cafeteria food. 0:04:04.800 --> 0:04:08.360 My mom worked at a boarding and day school in 0:04:08.440 --> 0:04:11.320 the town that we grew up in, So we were 0:04:11.360 --> 0:04:13.520 at this school all the time, and they had a cafeteria, 0:04:14.040 --> 0:04:17.320 you know, so you'd get a tray and there was 0:04:17.360 --> 0:04:20.800 like some options and you served yourself, you know. And 0:04:20.839 --> 0:04:24.280 then at home not so much cooking. That was like 0:04:24.920 --> 0:04:27.240 it was I think it was frustrating. I love bagels. 0:04:27.480 --> 0:04:29.640 Would you sit around the table at night together as 0:04:29.680 --> 0:04:30.480 a family or. 0:04:31.680 --> 0:04:33.960 Not that much? Yeah, yeah, A lot of times we 0:04:33.960 --> 0:04:37.480 were at the school late. I think family like get 0:04:37.520 --> 0:04:40.480 togethers and like where the bigger group of family was 0:04:40.520 --> 0:04:45.320 getting together. We'd be together for like holidays, for Jewish holidays, 0:04:45.360 --> 0:04:48.520 and those type of meals were kind of more memorable. 0:04:48.800 --> 0:04:52.599 Yeah, you know, well, if your mother was working all day, that's. 0:04:52.400 --> 0:04:55.200 Really it's like to work a lot. I think food 0:04:55.279 --> 0:04:56.760 was like stressful for my family. 0:04:56.920 --> 0:04:59.040 Yeah, where did you go after high school? 0:04:59.360 --> 0:05:02.120 I went to Hope William Smith College is in upstate 0:05:02.200 --> 0:05:05.080 New York, and I studied like psychology, and I thought 0:05:05.120 --> 0:05:08.440 I was going to be like a psychologist. And I 0:05:08.520 --> 0:05:10.640 after three years of city in psychology, I was like, 0:05:11.040 --> 0:05:13.200 I think I want to learn how to paint. Yeah, 0:05:13.279 --> 0:05:15.800 and kind of like pivoted off that and learned how 0:05:15.800 --> 0:05:17.600 to paint my senior year. And then I went to 0:05:17.680 --> 0:05:21.039 grad school like right after college and University of Washington 0:05:21.080 --> 0:05:22.800 in Seattle for painting and drawing. 0:05:23.080 --> 0:05:26.080 And you had had you painted as I was making. 0:05:25.839 --> 0:05:27.240 Art like my whole life. 0:05:27.520 --> 0:05:29.599 And it was definitely something, but it wasn't something that 0:05:29.680 --> 0:05:32.839 I was consciously thinking like I'm going to be an 0:05:32.960 --> 0:05:35.880 artist or this is something for me. I think my parents, 0:05:36.920 --> 0:05:39.719 I think I responded to it well and my parents 0:05:39.720 --> 0:05:41.320 put it in front of me and then they really 0:05:41.400 --> 0:05:46.120 supported it as like just something that you do. I 0:05:46.160 --> 0:05:48.000 went to the University of Washington in Seattle. 0:05:48.080 --> 0:05:49.520 You dubbed was it a good school? 0:05:49.920 --> 0:05:52.240 It was great for me? Yeah, yeah, it was great 0:05:52.240 --> 0:05:52.480 for me. 0:05:52.600 --> 0:05:55.080 What about the food good fish there, the food there. 0:05:55.120 --> 0:05:57.200 I had my own apartment, so I was cooking for myself, 0:05:57.240 --> 0:05:58.880 and I was I was like sort of learning how 0:05:58.880 --> 0:06:04.040 to cook, you know, And I would go to supermarkets 0:06:04.080 --> 0:06:06.479 a lot, and on the way to the studio and 0:06:06.560 --> 0:06:08.720 I would get like a bag at and like some 0:06:08.800 --> 0:06:12.520 bread and some like cucumber and tomatoes and make like 0:06:12.560 --> 0:06:16.680 a nice kind of like your European bag at, you know, 0:06:16.760 --> 0:06:19.520 and then maybe get like a coffee and then some fruit, 0:06:19.680 --> 0:06:21.600 and then just be at the studio all day. And 0:06:21.640 --> 0:06:24.239 then at night that's when you go out and drink 0:06:24.279 --> 0:06:26.920 with and eat at some crazy bar with the rest 0:06:26.920 --> 0:06:30.200 of the rest of the students. 0:06:30.240 --> 0:06:30.440 You know. 0:06:30.800 --> 0:06:34.000 It's interesting, is it, Because the whole history of the 0:06:34.120 --> 0:06:37.320 art the artists of the seventies and the sixties, of 0:06:37.400 --> 0:06:42.600 the Dakunings and the Rauschenburgs and going to Max's Kansas 0:06:42.680 --> 0:06:47.240 City and drink an enormous amount of alcohol, and it 0:06:47.360 --> 0:06:50.400 was very much part of that life of the artist 0:06:50.480 --> 0:06:52.719 who was solitary during the day. And then I guess 0:06:53.200 --> 0:06:56.560 we were talking about that with Edvarsche yesterday, about how 0:06:56.640 --> 0:07:00.360 the artist has to be alone during the day, but 0:07:00.400 --> 0:07:02.120 then at night when it's over. 0:07:02.360 --> 0:07:05.040 Did you find it totally like there was a microcosm 0:07:05.120 --> 0:07:07.400 of that in Seattle at this grad school, we'd all 0:07:07.480 --> 0:07:10.920 go out and get whiskey sours at this place called Flowers, 0:07:11.320 --> 0:07:15.680 which was an old flower nursery store with like marrid 0:07:15.760 --> 0:07:17.680 ceilings that used to have tons of flowers in it. 0:07:17.680 --> 0:07:19.640 We'd all go get whiskey sours because they were like 0:07:19.680 --> 0:07:22.040 a dollar or like two dollars. So there was a 0:07:22.040 --> 0:07:24.040 mini version of it in school in Seattle. And Seattle 0:07:24.120 --> 0:07:26.160 is the first time I've ever been around a bunch 0:07:26.160 --> 0:07:28.280 of artists, two people who were like, I'm an artist, 0:07:28.280 --> 0:07:30.680 you know, I never really thought about it before. But 0:07:30.760 --> 0:07:32.360 I only stayed there two years, and then I moved 0:07:32.400 --> 0:07:32.760 to La. 0:07:33.120 --> 0:07:35.800 Did you stay west because you were in Seattle? Do 0:07:35.800 --> 0:07:37.600 you think did you ever tempted to go to New 0:07:37.680 --> 0:07:38.440 York or Oh? 0:07:38.880 --> 0:07:41.280 When I went to Seattle, I was so surprised because 0:07:41.280 --> 0:07:44.520 I was coming from Massachusetts and and you know, just 0:07:44.560 --> 0:07:46.080 the East Coast mentality of. 0:07:46.000 --> 0:07:47.720 Like you got to get it done, like let's go, 0:07:47.840 --> 0:07:48.640 let's go, let's go. 0:07:49.080 --> 0:07:53.760 And then I went to Seattle, and you know a 0:07:53.800 --> 0:07:56.240 lot of people were sitting around not doing much and 0:07:56.320 --> 0:07:59.440 drinking coffee, and I was like, wow, like do people 0:07:59.640 --> 0:08:01.680 what are people doing out here on the West coast? 0:08:01.680 --> 0:08:04.800 People just chill out, like you're not in a hurry. 0:08:04.840 --> 0:08:07.440 And I really vibe with that. I felt one as 0:08:07.520 --> 0:08:12.280 my personality being so like workaholic, love to work, love 0:08:12.360 --> 0:08:14.280 to make stuff. Like the fact that I was going 0:08:14.360 --> 0:08:16.160 fast and everybody else was going slow. 0:08:16.920 --> 0:08:19.480 I was really hip to that. I like that. 0:08:21.040 --> 0:08:23.280 And then when I thought about moving to New York, 0:08:24.840 --> 0:08:26.880 I just thought about my youth and people saying, Oh, 0:08:26.960 --> 0:08:29.040 it's going to be really tough, and it's the gritty 0:08:29.080 --> 0:08:31.160 streets in New York. And I had one friend who 0:08:31.200 --> 0:08:33.319 lived in LA and he was like, oh, LA's great. 0:08:33.679 --> 0:08:35.480 I lived in New York. You get way more space 0:08:35.520 --> 0:08:36.960 out here. And it sent me all the time, and 0:08:37.040 --> 0:08:40.320 I was like, yeah, that sounds good. I think that 0:08:40.400 --> 0:08:43.520 New York would be hard, harder, and not that I 0:08:43.559 --> 0:08:46.600 was trying to avoid a harder place, but I think 0:08:48.320 --> 0:08:51.440 I really liked how it felt to be on the 0:08:51.440 --> 0:08:54.600 West Coast and away from sort of a different kind 0:08:54.640 --> 0:08:56.640 of intensity than the East Coast. 0:08:56.800 --> 0:08:58.760 And what about the food scene when you came here 0:08:58.840 --> 0:09:00.520 to LA, did you find that? 0:09:00.840 --> 0:09:03.800 Yeah, food team was like kind of open opened up 0:09:04.080 --> 0:09:05.800 for me a lot too, because there was a lot 0:09:05.800 --> 0:09:10.280 of different kind of like Mexican food and stop at 0:09:10.320 --> 0:09:12.559 Mexican food, just because I don't even know how to 0:09:12.600 --> 0:09:14.800 describe it if it's if that's not even the right 0:09:14.840 --> 0:09:16.760 way to say it, Like Latin food. It's just like 0:09:16.840 --> 0:09:20.920 food trucks blewe up. When I first moved under two 0:09:20.920 --> 0:09:23.960 thousand and three, four five, six seven boom, food. 0:09:23.720 --> 0:09:24.559 Trucks were everywhere. 0:09:24.600 --> 0:09:26.680 So it would be like, oh, I'm going to lunch 0:09:27.120 --> 0:09:29.880 outside this job at this food truck, and there were 0:09:29.960 --> 0:09:33.679 just tons of different kinds of like tacos, and you 0:09:33.720 --> 0:09:36.080 know that part of thing, just going out to restaurants, 0:09:36.440 --> 0:09:39.480 Like I love Sushi Park and I love going out 0:09:39.520 --> 0:09:40.000 to sushi. 0:09:40.080 --> 0:09:41.679 Everybody's saying about Sushi Park. 0:09:41.880 --> 0:09:43.680 Sushi Park is major. 0:09:44.000 --> 0:09:46.960 It's it's in like a second level of a strip mall, 0:09:47.679 --> 0:09:50.560 and it's run by this great family and it's just 0:09:50.760 --> 0:09:55.200 like Oma Casse. You know, they don't serve anything else. 0:09:55.920 --> 0:09:57.600 You can just tell them when you want to stop. 0:09:57.679 --> 0:09:59.920 You have to give them a couple you know, peace 0:10:00.160 --> 0:10:02.599 of sushi heads up, so they can stop making it 0:10:02.600 --> 0:10:04.840 and they'll just keep making it and make it and 0:10:04.880 --> 0:10:09.080 you can order like edamame and peppers and alcohol and 0:10:09.120 --> 0:10:11.960 that's it. And it's just amcasse yeah, and it's just 0:10:12.080 --> 0:10:14.520 I don't know, it's spectacular. Each one's better than the next. 0:10:14.920 --> 0:10:18.920 I like the Albacore there's incredible. But they have like 0:10:19.040 --> 0:10:22.160 fifteen different kinds of sushi that are good, like a 0:10:22.280 --> 0:10:25.080 hundred different kinds that are good. It's just incredible in 0:10:25.120 --> 0:10:28.640 the way that they serve it and how sort of 0:10:28.720 --> 0:10:30.920 nonchalant it. There's like a little sushi bar you can 0:10:30.960 --> 0:10:34.240 sit at and it's very casual. I think people like 0:10:34.280 --> 0:10:36.600 it too, because you see sometimes you see like you know, 0:10:37.440 --> 0:10:41.720 Denzil Washington sitting there or something like that. I think, yeah, 0:10:41.840 --> 0:10:44.480 maybe not so me. I'm sort of anonymous. But I mean, 0:10:44.679 --> 0:10:46.559 in the last two years, I started eating a lot 0:10:46.600 --> 0:10:47.000 of fish. 0:10:47.240 --> 0:10:48.720 Okay, was that because. 0:10:48.400 --> 0:10:49.800 I changed my diet a lot. 0:10:50.400 --> 0:10:51.480 What were you eating? Before? 0:10:51.840 --> 0:10:52.559 I would eat like. 0:10:52.600 --> 0:10:56.000 Red meat and chicken three to five meals a week, 0:10:56.720 --> 0:10:59.160 and I switched to like eating about half of my 0:10:59.240 --> 0:11:00.640 meals to be being fish. 0:11:00.760 --> 0:11:03.840 It's something incentivized you to change, did you. 0:11:04.320 --> 0:11:07.200 I started working with nutritionists and it was like the 0:11:07.240 --> 0:11:10.480 easiest way to eat like really clean protein. And there's 0:11:10.520 --> 0:11:12.160 like so many ways that you can cook fish. 0:11:13.360 --> 0:11:15.360 Do you go and buy it or do you Yeah, 0:11:15.440 --> 0:11:16.320 like this today. 0:11:16.360 --> 0:11:18.120 I see today, I see her it some tuna. 0:11:18.320 --> 0:11:20.080 Where do you catch your fish? 0:11:20.160 --> 0:11:23.240 A couple of different markets. There's one in like Pasadena 0:11:23.320 --> 0:11:24.400 and one in Glendale. 0:11:24.760 --> 0:11:26.960 You said that you're saw a nutritionists in change your food? 0:11:27.000 --> 0:11:28.200 Was that during COVID? 0:11:28.400 --> 0:11:30.120 Yeah, I was like working out and one of my 0:11:30.160 --> 0:11:32.000 friends was like, You're never going to lose weight unless 0:11:32.000 --> 0:11:34.880 you change your diet and change what you eat. And 0:11:34.920 --> 0:11:37.520 I always love food. I love food so much, you know, 0:11:37.640 --> 0:11:40.280 just like the next guy, but I love food. But 0:11:40.360 --> 0:11:42.679 I had never really learned about how it all all 0:11:42.800 --> 0:11:45.280 works for me. And as like a man getting older 0:11:45.320 --> 0:11:47.360 and like gaining weight for a while and gaining weight 0:11:47.400 --> 0:11:49.520 for a while, like I lost forty five. 0:11:49.360 --> 0:11:51.960 Pounds forty five yeah, forty five. 0:11:52.000 --> 0:11:54.520 Yeah, almost fifty pounds forty five pounds a how long 0:11:54.559 --> 0:11:57.000 the time? It took about like nine months to lose 0:11:57.240 --> 0:11:59.040 ten months to lose that weight. And then I've it's 0:11:59.040 --> 0:12:01.280 almost been like a year and a half since I 0:12:01.800 --> 0:12:02.520 was so much weight. 0:12:02.640 --> 0:12:04.400 Really, yeah, so a lot of it had to do 0:12:04.440 --> 0:12:05.280 with what I was eating. 0:12:05.679 --> 0:12:07.800 Did you want to lose forty five pounds or did. 0:12:07.640 --> 0:12:10.079 You I've always thought about like getting in more shape 0:12:10.120 --> 0:12:13.160 and like eating, learning about I think that I grew 0:12:13.200 --> 0:12:16.640 up like always being a little overweight, so I sort 0:12:16.640 --> 0:12:20.520 of always overweight an overweight person, you know, So I 0:12:20.520 --> 0:12:23.240 think maybe anybody who's overweight you think about like you're 0:12:23.240 --> 0:12:24.280 eventually going to lose weight. 0:12:24.320 --> 0:12:25.280 And then I don't know. 0:12:25.320 --> 0:12:29.480 All this time I had during COVID where everything was 0:12:29.480 --> 0:12:31.440 really quiet, and I was like, oh, well, now seems 0:12:31.480 --> 0:12:34.120 like the time I don't have any I have no 0:12:34.200 --> 0:12:36.400 excuse now because I have all the time. I had 0:12:36.400 --> 0:12:37.640 a lot of time in the world and. 0:12:37.640 --> 0:12:40.079 During the time when you sometimes when you have time, 0:12:40.200 --> 0:12:40.960 that's when you eat. 0:12:41.080 --> 0:12:44.000 Because well, I hate a lot of vegetables. 0:12:44.040 --> 0:12:45.199 I guess, did you paint. 0:12:45.600 --> 0:12:46.520 Yeah, I painted a lot. 0:12:46.679 --> 0:12:49.719 Yeah. 0:12:49.920 --> 0:12:51.680 I draw a lot of still life stuff. 0:12:51.679 --> 0:12:56.079 So anything related to like fruits or vegetables or things. 0:12:56.440 --> 0:12:57.280 We have a garden. 0:12:57.520 --> 0:12:58.240 What do you grow. 0:12:59.520 --> 0:13:07.000 Wild hours in marijuana? I'm in marijuana leaf. 0:13:07.080 --> 0:13:08.720 It is beautiful leaf. 0:13:08.920 --> 0:13:11.120 Yeah, it's a very beautiful plant. I just want to 0:13:11.160 --> 0:13:13.520 grow it like a forest and live with it. 0:13:13.640 --> 0:13:26.559 Yeah. 0:13:26.640 --> 0:13:29.040 Hi, I'm Jess and I'm cooking on hot Swan today. 0:13:29.200 --> 0:13:31.840 I'll be doing dava soul in the wood oven with anchovies. 0:13:32.080 --> 0:13:34.880 The anchrees that we get here a whole and preserved 0:13:34.880 --> 0:13:38.560 in salt, and then fillitted and washed by hand. Today 0:13:38.600 --> 0:13:41.400 we'll be marrinaging them in lemon and raisberry. We add 0:13:41.400 --> 0:13:43.400 them to the dava solt in the last minute of cooking. 0:13:43.559 --> 0:13:45.240 It's a particularly delicious combination. 0:13:48.400 --> 0:13:50.560 I like to learn how to cook myself. I worked 0:13:50.559 --> 0:13:53.440 at restaurants when I was younger, so it forced me 0:13:53.480 --> 0:13:56.640 to kind of learn how to cook. When I was younger, 0:13:56.679 --> 0:14:00.720 you know, when I was like four teen or fifteen, 0:14:00.760 --> 0:14:03.040 I was working at a First I worked at like 0:14:03.040 --> 0:14:05.160 a bagel restaurant, and then I worked at a real 0:14:05.240 --> 0:14:08.040 restaurant a couple of years later, for like a couple 0:14:08.080 --> 0:14:10.520 of summers. It was like kind of sou chef, yeah, 0:14:10.600 --> 0:14:12.640 kind of like sou chef, Yeah, a little soux chef 0:14:12.640 --> 0:14:16.840 in in my hometown, preparing some stuff, learning a little 0:14:16.840 --> 0:14:17.720 bit about cooking. 0:14:18.080 --> 0:14:20.560 When you went to work in these restaurants, did they 0:14:20.560 --> 0:14:23.200 teach you skills or did they teach skills? 0:14:23.360 --> 0:14:23.640 Yeah? 0:14:23.760 --> 0:14:26.280 Stuff that I like still remember how to do about 0:14:26.280 --> 0:14:29.760 how to Like the first place I went to where 0:14:29.800 --> 0:14:32.880 the guy was cooking, they cooked kind of like New 0:14:32.960 --> 0:14:35.240 Age kind of like text mes, like a lot of 0:14:35.320 --> 0:14:38.640 chicken and vegetables and cooked in a certain way that 0:14:38.760 --> 0:14:41.400 was cooked for like a deli counter, like a nice 0:14:41.440 --> 0:14:43.800 food cooked where people would take it away. So it 0:14:43.840 --> 0:14:45.160 was a lot of things that you had sort of 0:14:45.200 --> 0:14:47.720 like prepared in a certain way and then grilled. To 0:14:47.760 --> 0:14:50.000 remember how I was taught how to grill chicken and 0:14:50.040 --> 0:14:52.960 how to like criss cross the back, you know, and 0:14:53.000 --> 0:14:56.080 then what to marinate in at like putting spices in 0:14:56.160 --> 0:14:57.800 it that made it taste a certain way. I was 0:14:57.840 --> 0:15:01.880 always remembering that, you like sixteen. 0:15:01.600 --> 0:15:04.760 That's young young to be in the kitchen, you know, 0:15:05.640 --> 0:15:06.600 doing those jobs. 0:15:06.800 --> 0:15:08.720 Yeah, it was fun. It was fun to learn how 0:15:08.760 --> 0:15:09.760 to use a big knife. 0:15:10.080 --> 0:15:13.280 And do you still cook some that in mind? Yeah, 0:15:13.400 --> 0:15:15.480 do you remember when you were when you were first 0:15:15.720 --> 0:15:17.920 able to afford to eat well in the restaurant? 0:15:18.240 --> 0:15:20.120 Yeah? Yeah, and like tipping. 0:15:20.760 --> 0:15:22.800 After I had my first show in two thousand and 0:15:22.800 --> 0:15:24.400 six and I thought I had a lot of money, 0:15:24.440 --> 0:15:26.360 I quit my job when I made like twenty nine 0:15:26.400 --> 0:15:31.080 thousand dollars, which is crazy in retrospect, but yeah, like 0:15:31.120 --> 0:15:35.400 going down to a nice restaurant and like tipping, and yeah, 0:15:35.000 --> 0:15:38.160 but where we went that we that we were into 0:15:38.280 --> 0:15:41.160 was mostly just yeah, like really fancy Japanese restaurants like 0:15:41.320 --> 0:15:44.360 om Case. Yeah, you know where it's like you just 0:15:44.400 --> 0:15:46.280 throw down the money and they're just like, you get 0:15:46.360 --> 0:15:47.960 what we serve you and you're gonna like it. 0:15:48.000 --> 0:15:50.400 And I really dug doing that. 0:15:50.640 --> 0:15:53.200 Is your wife's Japanese? My wife is so does she 0:15:53.240 --> 0:15:54.720 cook Japanese food? 0:15:55.120 --> 0:15:55.560 Yeah? Some? 0:15:55.920 --> 0:15:58.160 Yeah, but does she cook Our favorite thing that she 0:15:58.240 --> 0:16:01.600 makes still is not really cook but just just making 0:16:01.600 --> 0:16:05.440 a bunch of sashimi and you know, the kids loved 0:16:05.480 --> 0:16:09.800 nori and wrapping it with salts, and there's some other 0:16:09.840 --> 0:16:12.720 things that she makes. And I'm spacing on the name. 0:16:12.920 --> 0:16:16.280 The ceramic vessel do not be where you sort of 0:16:16.280 --> 0:16:19.120 put everything in and you cook it with fish and 0:16:19.200 --> 0:16:21.160 vegetables and some other things and it comes out and 0:16:21.200 --> 0:16:23.400 it's all just steamed perfectly. 0:16:23.960 --> 0:16:27.280 Have you been to Tokyo? How did you find that? 0:16:27.640 --> 0:16:28.160 I love it? 0:16:28.600 --> 0:16:29.040 You love it? 0:16:29.120 --> 0:16:33.200 Yeah, It's it's mesmerizing and beautiful. 0:16:33.680 --> 0:16:33.920 Yeah. 0:16:34.080 --> 0:16:35.680 We try to go like once a year. We haven't 0:16:35.680 --> 0:16:36.600 gone the last couple of years. 0:16:36.960 --> 0:16:39.000 She's from She's. 0:16:38.840 --> 0:16:41.280 From the north part of the main island, so not 0:16:41.400 --> 0:16:41.800 too far. 0:16:43.560 --> 0:16:47.560 I went to Tokyo a few years ago, and every 0:16:47.560 --> 0:16:50.440 time I go I'm just amazed at both the precision 0:16:50.520 --> 0:16:54.520 but also the wackiness of the culture, but also the ricor. 0:16:54.640 --> 0:16:57.360 It seems that you know, people wear incredible clothes, but 0:16:57.400 --> 0:17:01.240 their are so clean and kind of size, and then 0:17:01.280 --> 0:17:03.560 you have beautiful food. I loved it. 0:17:03.880 --> 0:17:07.440 Yeah, it's totally a different walk of life, that's for sure, 0:17:07.440 --> 0:17:10.639 a different vibe. I love the all the different scenes. 0:17:10.800 --> 0:17:12.760 You know, you can go to like hard Juku and 0:17:12.800 --> 0:17:14.960 you can go down these different streets and you can 0:17:15.000 --> 0:17:17.400 go see place where there's just like a bunch of 0:17:17.440 --> 0:17:22.639 old pots or there's there's so many different ways to 0:17:22.640 --> 0:17:25.800 to like navigate and go see and we've only just 0:17:25.800 --> 0:17:27.520 started and it's fun to go with the kids. 0:17:28.160 --> 0:17:33.440 Still with your diet, do you eat out restaurants mostly Japanese? 0:17:33.320 --> 0:17:36.600 Yeah, yeah, whatever, I just don't eat out all the time. Yeah. 0:17:36.600 --> 0:17:39.120 I think also since the pandemic grew, attle bit more 0:17:39.800 --> 0:17:41.960 change and they closed down, didn't. 0:17:43.880 --> 0:17:45.080 But there's always delivery. 0:17:45.080 --> 0:17:47.000 But when that that's sort of like what happened during 0:17:47.000 --> 0:17:49.960 the pandemic, Like instead of going with delivery, I went 0:17:50.000 --> 0:17:52.520 with like even more like home cooking and like kind 0:17:52.520 --> 0:17:55.119 of learning how to cook everything myself. 0:17:55.520 --> 0:17:56.760 What else did you cook. 0:17:57.920 --> 0:17:59.320 I love grilling chicken. 0:18:00.160 --> 0:18:03.280 We start my wife started making like hummus and pewter 0:18:03.480 --> 0:18:06.720 bread from scratch and baking breads and like zitar with 0:18:06.840 --> 0:18:13.040 a fresh pew bread with the chicken kebabs, and then pizza. 0:18:13.160 --> 0:18:16.119 We made a bunch of pizzas that was really fun. 0:18:16.240 --> 0:18:18.480 And then yeah, our favorite thing to make as a 0:18:18.520 --> 0:18:21.120 family is like this. They want me to make a burger. 0:18:21.359 --> 0:18:23.960 And basically I just like go through the refrigerator and 0:18:24.040 --> 0:18:28.080 take like a little bit of like the leftovers vegetables here, 0:18:28.160 --> 0:18:32.200 and like some cheese and like onions and soy sauce 0:18:32.320 --> 0:18:34.640 and like salt and pepper and oil, and like an 0:18:34.720 --> 0:18:37.000