WEBVTT - Nourish Your Life: with Molly Baz 0:00:04.080 --> 0:00:08.160 Big things happen when you're pretty, pretty bold, pretty clever, 0:00:08.840 --> 0:00:12.360 pretty strong. I'm Danielle Robe and each week my guests 0:00:12.360 --> 0:00:15.120 and I have conversations that put a new spin on 0:00:15.320 --> 0:00:21.640 pretty This is pretty smart. I'm currently in a New 0:00:21.720 --> 0:00:26.200 York hotel room. So if you hear any beeping or 0:00:26.400 --> 0:00:30.240 people yelling, I've tried to record this a few times. 0:00:30.280 --> 0:00:37.080 There goes another beep. It's just New York people are 0:00:37.120 --> 0:00:39.960 in a rush. So excuse all the noises. The episode 0:00:39.960 --> 0:00:43.239 doesn't have them, maybe just the intro, but no that 0:00:43.240 --> 0:00:46.120 it's real and it's coming from my heart. Okay, So 0:00:46.360 --> 0:00:49.599 there are a few places as intimidating to me as 0:00:49.600 --> 0:00:53.400 a kitchen, well, a kitchen and Ikea. When I moved 0:00:53.400 --> 0:00:55.680 to La ten years ago, I went to Ikea to 0:00:55.840 --> 0:00:57.959 get some furniture and I got back to my apartment 0:00:58.000 --> 0:01:01.040 and I was like, Okay, never done this before, but 0:01:01.720 --> 0:01:04.880 I can do anything I put my mind to. So 0:01:05.160 --> 0:01:07.920 I watch a few YouTube videos and I try to 0:01:07.920 --> 0:01:11.880 put this furniture together. I could not do it. I 0:01:12.000 --> 0:01:15.240 tried again. I tried a different way. I watched more 0:01:15.280 --> 0:01:18.120 YouTube videos, and I could not figure it out. I 0:01:18.240 --> 0:01:21.000 ended up having to hire a task rabbit, and that's 0:01:21.040 --> 0:01:23.800 sort of just how I feel about the kitchen. I 0:01:24.000 --> 0:01:27.679 don't know where to start, and even the basic stuff 0:01:27.680 --> 0:01:30.400 I do know how to make, it's just never gonna 0:01:30.400 --> 0:01:33.440 taste that great when I make it. And I'm very 0:01:33.440 --> 0:01:36.040 aware that there are world class recipes just a Google 0:01:36.080 --> 0:01:39.120 search away, and yet I haven't been able to bring 0:01:39.160 --> 0:01:42.039 myself to want to learn how to cook. And I'm 0:01:42.040 --> 0:01:45.959 not alone. A twenty eighteen study from Porch found that 0:01:46.040 --> 0:01:50.080 only five percent of twenty to thirty somethings consider themselves 0:01:50.160 --> 0:01:53.760 very good at home cooking well. Our Guest Today says 0:01:53.800 --> 0:01:57.720 it's literally her purpose in life to change that, to 0:01:57.800 --> 0:02:04.680 teach people how to cook and to feed themselves. Mollie 0:02:04.720 --> 0:02:08.200 Baz is a former chef turned food personality and truly 0:02:08.280 --> 0:02:11.560 a star in the world of food. Her new cookbook 0:02:11.680 --> 0:02:13.880 More is More is aptly named. 0:02:13.919 --> 0:02:17.920 Go for It, taste as you go, keep adding, keep tasting, 0:02:18.040 --> 0:02:19.639 like no timidity. 0:02:20.680 --> 0:02:23.520 We're not doing like a. 0:02:22.560 --> 0:02:25.960 Little bit of pepper flakes, Like let's taste it, let's 0:02:26.040 --> 0:02:29.120 learn what our limitations are. And so it's like it's 0:02:29.160 --> 0:02:31.919 a maximus is maybe not the right word, but like a. 0:02:32.720 --> 0:02:36.160 No fear of failure, no fear of failure. 0:02:36.919 --> 0:02:39.720 That's the energy she brings to the kitchen, but that's 0:02:39.760 --> 0:02:41.800 also the energy she brings to her life. 0:02:42.240 --> 0:02:43.920 And I worked there for like a year and like 0:02:43.960 --> 0:02:45.480 cried every day in the back room, but was like, 0:02:45.520 --> 0:02:48.040 I'm gonna do this, I'm gonna learn everything. 0:02:48.480 --> 0:02:53.440 And that she did. Molly is fierce and I don't 0:02:53.560 --> 0:02:55.440 use that word lightly. I don't think you've ever heard 0:02:55.520 --> 0:02:58.960 me use that word on this podcast. After starting her 0:02:58.960 --> 0:03:02.000 career and fine dining, she took the food fundamentals that 0:03:02.040 --> 0:03:04.840 made her a great chef and decided to do things 0:03:05.040 --> 0:03:09.440 her way. She dropped the chef title. She finds it unapproachable. 0:03:10.000 --> 0:03:13.760 Everything I do and my career is this sort of 0:03:13.960 --> 0:03:18.240 innate fear that we could get to a place where 0:03:18.480 --> 0:03:20.520 most people don't know how to put like even the 0:03:20.560 --> 0:03:24.160 simplest meal on the table because it's so easy to 0:03:24.720 --> 0:03:28.240 get a delicious meal via takeout or Postmates or Uber 0:03:28.320 --> 0:03:30.760 eat or go out to a restaurant. There's just nothing 0:03:31.040 --> 0:03:33.840 to me that can replace like the feeling of sitting 0:03:33.880 --> 0:03:36.760 down like in a actual home, even if it's not 0:03:36.880 --> 0:03:39.280 as yummy as what you had at that Like Michelin, 0:03:39.360 --> 0:03:44.800 start whatever it tastes better because like you're so enveloped 0:03:44.800 --> 0:03:48.000 in like an experience of coziness and warmth and whatever. 0:03:48.480 --> 0:03:51.640 And so I think that has driven so much of 0:03:52.400 --> 0:03:53.040 what I do. 0:03:53.480 --> 0:03:55.240 My mom used to say something to me when I 0:03:55.280 --> 0:03:57.600 was younger, and I think it's at the core of 0:03:57.600 --> 0:03:58.440 who I am now. 0:03:58.920 --> 0:04:00.480 We would be at the park, she would. 0:04:00.280 --> 0:04:02.240 Say, Danielle, see all of those people on the park 0:04:02.280 --> 0:04:05.080 benches over there. You can either be on the bench 0:04:05.160 --> 0:04:08.040 watching people living their lives, or you could be the 0:04:08.040 --> 0:04:12.880 one living walking around. If you want something, go get it, 0:04:13.000 --> 0:04:16.040 Go live. And as I was sitting with Mollie, that's 0:04:16.040 --> 0:04:18.640 what I kept coming back to, If you want it, 0:04:18.760 --> 0:04:21.000 go get it. I felt like I was sitting with 0:04:21.040 --> 0:04:25.680 a person who unapologetically went after what she wanted. She 0:04:25.880 --> 0:04:29.359 made things happen, and food just happened to be her vehicle. 0:04:29.839 --> 0:04:32.960 So today, through her deep love of food, Mollie is 0:04:33.000 --> 0:04:36.800 teaching us why leveling up our palate could actually just 0:04:36.920 --> 0:04:40.560 help us level up our lives. And a little teaser, 0:04:40.800 --> 0:04:43.840 she drops the one ingredient you need to change your 0:04:43.839 --> 0:04:50.280 food and your cooking. So, Mollie, you wrote in your 0:04:50.279 --> 0:04:53.359 book that the word chef makes you cringe in regards 0:04:53.440 --> 0:04:54.280 to your own title. 0:04:54.880 --> 0:04:58.840 Why I'm just like not a chef anymore. And I was. 0:04:59.200 --> 0:05:01.920 I definitely sel identified as a chef when I was 0:05:01.960 --> 0:05:04.960 working in restaurants, and then I've spent so much of 0:05:05.000 --> 0:05:10.280 my like actual adult career honing the skill of learning 0:05:10.320 --> 0:05:12.960 how to really get in the head space of an 0:05:12.960 --> 0:05:15.520 amateur cook, like a home cook, that I'm like no 0:05:15.600 --> 0:05:17.440 longer a chef. I feel like I'm just like a 0:05:17.480 --> 0:05:21.560 really badass home cook. And the word chef like, obviously 0:05:21.640 --> 0:05:24.240 I love chefs and I so appreciate what they bring 0:05:24.279 --> 0:05:26.800 to the world into restaurants, but for me, like it 0:05:27.400 --> 0:05:32.400 suggests a like buttoned upness that I just don't possess 0:05:32.560 --> 0:05:34.760 and don't want to because I want to be really 0:05:34.839 --> 0:05:37.680 relatable to just like your average home cook trying to 0:05:37.720 --> 0:05:38.719 put a meal on the table. 0:05:39.240 --> 0:05:40.200 How did you come to this? 0:05:40.279 --> 0:05:45.480 Because most people are aspiring to the big title, the 0:05:45.480 --> 0:05:48.599 big job, and you're like, I'm good with the opposite. 0:05:48.839 --> 0:05:52.599 I had like a real revelation when I got my 0:05:52.680 --> 0:05:56.039 first job working in food media, like at a food magazine. 0:05:56.160 --> 0:05:59.480 I had been working in restaurants for so long and 0:06:00.360 --> 0:06:01.520 was like, I want to branch out. I want to 0:06:01.520 --> 0:06:04.279 see what this like food media situation is maybe I'll 0:06:04.279 --> 0:06:06.960 work at a food magazine. And I had a really 0:06:07.000 --> 0:06:10.839 tough transition actually because I brought like my cheffiness into 0:06:10.880 --> 0:06:13.680 that space and it was so not the space for it, 0:06:13.760 --> 0:06:17.160 where like what you're supposed to do is or what 0:06:17.279 --> 0:06:21.080 like the most successful version of a recipe developer is 0:06:21.120 --> 0:06:23.760 not one who's like pulling out all the bells and whistles, 0:06:23.839 --> 0:06:25.200 because your average cook. 0:06:25.040 --> 0:06:27.280 Is like never going to succeed in that way. 0:06:27.800 --> 0:06:29.960 But I've felt like a lot of pride around being 0:06:30.000 --> 0:06:33.120 a chef, having just like spent years and years in kitchens, 0:06:33.920 --> 0:06:36.360 and it was very humbling to then go into an 0:06:36.440 --> 0:06:39.400 environment like the test kitchen that I was working in 0:06:39.480 --> 0:06:42.720 and have all of these like really talented, incredible cooks 0:06:42.760 --> 0:06:46.640 that weren't like chefy in the real like restauranty sense, 0:06:46.680 --> 0:06:49.279 And it really brought me down to earth, and I 0:06:49.440 --> 0:06:52.920 found a real appreciation for the skill of figuring out 0:06:52.960 --> 0:06:58.000 how to create truly delicious food that doesn't rely on 0:06:58.160 --> 0:07:02.560 like seventeen steps and you know, like overnight braises and 0:07:02.640 --> 0:07:07.200 reductions and micro this and molecular that, and that it's 0:07:07.440 --> 0:07:13.480 almost harder to put something truly revelatory when you can't 0:07:13.520 --> 0:07:16.120 rely on all of those things. Yeah, And so I 0:07:16.160 --> 0:07:21.200 took that as a challenge and kind of rejiggered my 0:07:21.400 --> 0:07:24.080 relationship to cooking to be one that was like seen 0:07:24.120 --> 0:07:24.800 through the eyes. 0:07:24.560 --> 0:07:25.200 Of a home cook. 0:07:25.720 --> 0:07:28.120 So in what I do, there's this guy Bob Costas. 0:07:28.160 --> 0:07:33.000 He's like a famed news anchor sportscaster, and years ago 0:07:33.040 --> 0:07:37.000 I read that he said the best interviewer's hosts know 0:07:37.560 --> 0:07:40.160 one hundred percent of the information and use twenty five 0:07:40.160 --> 0:07:40.880 percent of it on. 0:07:40.880 --> 0:07:43.120 Air, And I thought that was nuts. 0:07:43.280 --> 0:07:45.840 And as I got older and got more comfortable in 0:07:45.840 --> 0:07:49.000 my skin, I understood what he meant. Yeah, but I'm 0:07:49.280 --> 0:07:53.560 in such admiration that you recognize that at such a 0:07:53.600 --> 0:07:55.360 young age. It sounds like you have like a really 0:07:55.560 --> 0:07:56.520 great sense of self. 0:07:56.720 --> 0:07:58.960 Yeah, that's an interesting way to put it. 0:07:59.000 --> 0:08:00.920 I think it is like, I know I can do 0:08:00.960 --> 0:08:03.520 all these things, but I feel like my job here 0:08:03.760 --> 0:08:05.800 is to like take all of that one hundred percent 0:08:05.880 --> 0:08:08.720 and distill it down into like the most kind of 0:08:08.960 --> 0:08:13.240 easily digestible twenty five percent for like the larger population. 0:08:13.720 --> 0:08:16.520 Yeah, I think that's why so many people gravitate towards you. Well, 0:08:16.560 --> 0:08:20.000 one of the reasons so for some family's food is 0:08:20.040 --> 0:08:21.000 a really big deal. 0:08:21.440 --> 0:08:23.200 I did not grow up in a food family. 0:08:23.440 --> 0:08:24.000 Neither did I. 0:08:24.760 --> 0:08:26.400 Okay, so how did you come to food? 0:08:26.480 --> 0:08:27.240 It's crazy. 0:08:27.560 --> 0:08:30.480 I think that like it's a nate like you either 0:08:30.560 --> 0:08:31.960 like have a palette. 0:08:31.600 --> 0:08:33.640 That is curious or not. 0:08:33.960 --> 0:08:35.400 And I think I was just born with a curious 0:08:35.400 --> 0:08:38.840 palette for starters. But it was really not until I 0:08:38.920 --> 0:08:40.920 was like out on my home, living outside of my 0:08:41.200 --> 0:08:45.000 family home, on my own, feeding myself, and then studying 0:08:45.000 --> 0:08:48.400 abroad and being exposed to food outside of what I 0:08:48.440 --> 0:08:50.720 had known my whole life that like kind of my 0:08:50.800 --> 0:08:52.720 world opened up and I was like, oh my god, 0:08:52.800 --> 0:08:55.840 what is cooking? This is insane. There's like such a 0:08:55.960 --> 0:09:01.400 crazy breadth of flavor and ways that food shows up 0:09:01.440 --> 0:09:03.240 in the world. And I think I'd just been a 0:09:03.240 --> 0:09:06.720 little bit sheltered, isn't the world isn't the word, but 0:09:07.360 --> 0:09:10.280 just sort of in my own space, in my own 0:09:10.320 --> 0:09:11.680 comfort zone with. 0:09:11.640 --> 0:09:14.000 The food I grew up with, which was like totally 0:09:14.080 --> 0:09:16.760 fine and not exceptional. Sorry Mom, sorry Dad. And then 0:09:16.800 --> 0:09:17.800 I just like got out. 0:09:17.640 --> 0:09:19.559 In the world and was like, oh, this is sick, 0:09:19.760 --> 0:09:21.520 Like there's so much to explore. 0:09:21.640 --> 0:09:24.160 Do you have friends at college that had a different palette. 0:09:24.200 --> 0:09:27.000 Like I remember the first time a friend showed me sushi, 0:09:27.080 --> 0:09:28.520 Like we didn't eat sushi in my house. 0:09:28.800 --> 0:09:31.920 Yeah, I definitely surrounded myself with people who were like also, 0:09:32.040 --> 0:09:34.120 Like my best friend in college was like obsessed with 0:09:34.200 --> 0:09:39.120 food also, and we actually, kind of embarrassingly now as 0:09:39.120 --> 0:09:40.920 we look back on it, had a supper club in 0:09:41.040 --> 0:09:43.520 college where we would like turn our living room into 0:09:43.559 --> 0:09:45.800 a dining room and like our other best friend was 0:09:45.840 --> 0:09:47.880 the waitress and she would like check you in at 0:09:47.920 --> 0:09:48.280 the door. 0:09:48.440 --> 0:09:50.440 That's so cool. We would make like four course meals. 0:09:50.440 --> 0:09:54.120 So we were very I was very exploratory during college, 0:09:54.640 --> 0:09:57.000 studied abroad, ate a lot, learned a lot, and then 0:09:57.040 --> 0:09:59.560 as soon as I left college and graduated, I. 0:09:59.440 --> 0:10:00.320 Was like, Okay, this is it. 0:10:00.360 --> 0:10:03.360 I'm doing it for my career and my degrees in 0:10:03.480 --> 0:10:07.240 art history, which has actually served me so well. I 0:10:07.280 --> 0:10:09.640 think just because like what I do now is so 0:10:09.720 --> 0:10:11.920 much more than just food, and it's like a brand 0:10:11.960 --> 0:10:14.160 and it's really visual and I show up in the 0:10:14.160 --> 0:10:17.199 world beyond just what's on the plate. And so having 0:10:17.240 --> 0:10:21.600 gone to school for something visual, like really I think 0:10:21.920 --> 0:10:25.560 informs all of that. My mom had some roles, but 0:10:26.080 --> 0:10:29.440 I was a pretty good girl. I would say I 0:10:29.520 --> 0:10:30.720 likes not go out of the house once and it 0:10:30.760 --> 0:10:33.280 was a major drama, but beyond that, like I was 0:10:33.320 --> 0:10:35.480 pretty good, so I didn't break the roles. My brother, 0:10:35.520 --> 0:10:38.000 on the other hand, was like always breaking them, so 0:10:38.120 --> 0:10:40.680 like relative to him, I just looked like an angel. 0:10:41.360 --> 0:10:44.720 You mentioned a curious palette. I'd never heard that term before. Yeah, 0:10:44.720 --> 0:10:45.480 I really like that. 0:10:45.960 --> 0:10:46.160 Yeah. 0:10:46.200 --> 0:10:48.199 I think I don't know if it's like a personality 0:10:48.200 --> 0:10:50.960 thing or a palette thing, or like maybe where they intersect, 0:10:51.080 --> 0:10:55.480 But I think it has to do with like trying 0:10:55.520 --> 0:10:58.200 something new and then being like curious enough to like 0:10:58.720 --> 0:11:00.960 ask or find out more about it or want to 0:11:01.040 --> 0:11:03.520 like explore it or have it another time, and not 0:11:03.640 --> 0:11:05.480 just like have the experience end right there. 0:11:05.640 --> 0:11:08.520 Yeah, do you feel like you happened a curious palette? 0:11:09.400 --> 0:11:13.440 So I've noticed that when I date people who have 0:11:13.559 --> 0:11:16.880 curious palettes, mine becomes more curious, and I'm really grateful 0:11:16.920 --> 0:11:17.120 for that. 0:11:17.360 --> 0:11:20.520 Like I never I looked at food as fuel previously. 0:11:20.360 --> 0:11:23.199 Okay, and the opposite, Yeah no, but now I look 0:11:23.240 --> 0:11:25.439 at it differently, and I'm so interested and I think 0:11:25.480 --> 0:11:27.760 it's it's an art and a science. 0:11:28.000 --> 0:11:29.960 Yeah, totally it's a little bit of both. 0:11:30.440 --> 0:11:34.080 So how can somebody refine their palette? Like, is it 0:11:34.200 --> 0:11:35.920 just by eating out at restaurants? 0:11:36.120 --> 0:11:36.360 Is it? 0:11:36.360 --> 0:11:37.160 What do you think it is? 0:11:37.640 --> 0:11:39.360 I think it is. 0:11:40.480 --> 0:11:44.200 It's about paying attention and so it's so easy to 0:11:45.000 --> 0:11:48.120 move about the day, the week, the month, the year 0:11:48.360 --> 0:11:52.880 just eating and not really like stepping back and taking 0:11:53.040 --> 0:11:56.920 kind of clocking what's actually going into your body and 0:11:56.960 --> 0:11:59.079 thinking about how it tastes and like what it reminds 0:11:59.120 --> 0:12:01.120 you of and is it some to this and like 0:12:01.160 --> 0:12:04.520 how did the texture improve or take away from the dish. 0:12:04.600 --> 0:12:08.680 It's about self reflection and like in the same way 0:12:08.720 --> 0:12:14.520 that it's important to spend time with yourself, just being 0:12:14.520 --> 0:12:17.080 with yourself, thinking about yourself. You know, mental health is 0:12:17.120 --> 0:12:19.319 so important. Like I feel like eating can be that 0:12:19.480 --> 0:12:21.760 as well, and so many people just like rush right 0:12:21.800 --> 0:12:24.400 through it to get like through the meal or to 0:12:24.440 --> 0:12:26.680 the next thing. And I feel like developing a palette 0:12:26.720 --> 0:12:29.080 is like slowing down and like thinking about what you're eating. 0:12:29.240 --> 0:12:31.720 That's so well said, Thank you. I think when I 0:12:31.760 --> 0:12:36.520 started thinking of food as art as nourishment, Yeah, that 0:12:36.600 --> 0:12:38.960 like the self care aspect of food is really big, 0:12:39.080 --> 0:12:41.800 because when you talked about making your own food. In college, 0:12:41.840 --> 0:12:43.960 I hear like a sense of pride, like I know 0:12:44.040 --> 0:12:45.080 how to feed myself. 0:12:45.160 --> 0:12:47.880 Totally I didn't know how to feed myself either. 0:12:48.120 --> 0:12:48.440 Yeah. 0:12:48.559 --> 0:12:52.160 I think one thing that has really fueled like everything 0:12:52.200 --> 0:12:56.040 I do and my career is this sort of innate 0:12:56.080 --> 0:12:59.680 fear that I have about our my generation or just 0:12:59.720 --> 0:13:03.600 sort of world we live in, that we could get 0:13:03.640 --> 0:13:06.400 to a place where most people don't know how to 0:13:06.400 --> 0:13:08.559 put like even the simplest meal on the table because 0:13:08.600 --> 0:13:13.640 it's so easy to get a delicious meal via takeout 0:13:13.800 --> 0:13:16.079 or Postmates or Uber Eat or go out to a restaurant, 0:13:16.080 --> 0:13:18.440 which by all means like we need to keep those afloat, 0:13:18.520 --> 0:13:20.439 and restaurants are such. 0:13:20.240 --> 0:13:21.400 An important part of my life. 0:13:21.440 --> 0:13:26.800 But I worry that like modern conveniences will make home 0:13:26.840 --> 0:13:30.280 cooking kind of obsolete and there's just nothing to me 0:13:30.480 --> 0:13:33.400 that can replace like the feeling of sitting down like 0:13:33.559 --> 0:13:35.920 in a actual home and not a restaurant that's meant 0:13:35.960 --> 0:13:39.000 to look like a home, and eating whether it's something 0:13:39.040 --> 0:13:41.440 that you cooked or a family member, like even if 0:13:41.480 --> 0:13:43.720 it's not as yummy as what you had at that 0:13:43.760 --> 0:13:47.960 like Michelin, start whatever it tastes better because like You're 0:13:48.720 --> 0:13:52.480 so enveloped in like an experience of coziness and warmth 0:13:52.520 --> 0:13:56.120 and whatever, and so I think that has driven so 0:13:56.280 --> 0:13:58.120 much of what I do. 0:13:58.720 --> 0:14:01.720 Yeah, I like the idea of food as love, and 0:14:01.840 --> 0:14:03.959 I think that's what you're talking about, and. 0:14:03.920 --> 0:14:05.760 Like we could lose that and that would be a bummer. 0:14:06.880 --> 0:14:09.160 You seem like a trial by fire person to me. 0:14:09.520 --> 0:14:11.719 I was laughing when I was listening to a lot 0:14:11.760 --> 0:14:15.400 of your podcasts because people are asking you these like 0:14:15.720 --> 0:14:19.120 very chefy questions and You're like, well, I worked in 0:14:19.160 --> 0:14:19.960 a kitchen and. 0:14:19.880 --> 0:14:22.600 It was insane. Yeah, and so I was like, yeah, 0:14:22.640 --> 0:14:23.040 I'm out. 0:14:23.480 --> 0:14:25.200 And then you just went on to this sort of 0:14:25.480 --> 0:14:28.320 job that felt like you had sort of dreamed about 0:14:28.320 --> 0:14:29.840 it even before you knew it existed. 0:14:30.000 --> 0:14:30.800 Yeah. 0:14:31.080 --> 0:14:35.280 I'm definitely someone who's like open to exploring things. So 0:14:35.440 --> 0:14:37.840 I think when I realized that I had a passion 0:14:37.880 --> 0:14:39.840 for food and wanted to make a career of it, 0:14:39.880 --> 0:14:41.280 I was like, well, I have to learn how to cook, 0:14:41.320 --> 0:14:42.920 because I'm going to have like no credibility in this 0:14:42.960 --> 0:14:44.760 world if I don't learn how to cook. So I 0:14:44.800 --> 0:14:46.320 was like, fuck it, I'm going to go work in 0:14:46.360 --> 0:14:48.960 a restaurant. I have no idea what I'm doing. I 0:14:49.480 --> 0:14:51.640 honestly to this day, don't know why I got hired 0:14:51.680 --> 0:14:55.400 because in retrospect, like I was a total mess. I 0:14:55.440 --> 0:14:58.600 remember the first time that I, like day one, working 0:14:58.640 --> 0:15:01.040 the line in a restaurant. The chef must have seen 0:15:01.160 --> 0:15:03.560 something in me I don't know, and he was like 0:15:03.880 --> 0:15:06.000 I was like shadowing the line, cook on the line, 0:15:06.040 --> 0:15:08.200 and he was like, hey, Molly, pick up the chicken. 0:15:08.280 --> 0:15:10.400 And I was like okay, okay. And I opened up 0:15:10.440 --> 0:15:12.360 the oven and there was like a chicken roasting in 0:15:12.400 --> 0:15:14.480 the oven in a skillet at four hundred and fifty 0:15:14.520 --> 0:15:17.120 degrees and I was like I don't what, where's the 0:15:17.240 --> 0:15:18.920 Like I don't have an oven mit? Like could someone 0:15:19.000 --> 0:15:20.640 get me an oven mitt? And they just like looked 0:15:20.640 --> 0:15:23.960 at me like we don't use oven mits and kitchens. 0:15:24.000 --> 0:15:26.760 We use like side towels and rags, and like I 0:15:26.760 --> 0:15:29.240 didn't know. I didn't even know what to do. I 0:15:29.240 --> 0:15:30.720 was like, how do I get the chicken out of 0:15:30.720 --> 0:15:31.120 the oven? 0:15:31.160 --> 0:15:32.400 Like I'm gonna burn myself. 0:15:32.400 --> 0:15:34.120 It was like this at the Boston restaurant. 0:15:34.240 --> 0:15:37.640 Yeah, at the Beigonhelby Strow and someone passed me a 0:15:37.800 --> 0:15:39.720 side towel. She was like a dish towel, and I 0:15:39.760 --> 0:15:42.440 was like, okay, got it, like keep side towels onto you. 0:15:43.400 --> 0:15:46.880 It's like I was a mess, but I knew that 0:15:47.440 --> 0:15:50.720 being put into that environment would teach me like so 0:15:50.920 --> 0:15:55.240 much faster than I then, like going to a cooking 0:15:55.280 --> 0:15:58.120 school and having like a formal but like slower education. 0:15:58.840 --> 0:16:01.160 And I think I'm kind of like a let's get 0:16:01.160 --> 0:16:02.200 to the point kind of person. 0:16:03.120 --> 0:16:06.720 So after the Beacon Hill Bistro, you went on to 0:16:07.200 --> 0:16:10.400 a Brooklyn restaurant that was like high end food. 0:16:10.480 --> 0:16:14.760 Yeah, so I did Beacon Hill Bistro too. Then I 0:16:14.800 --> 0:16:18.080 went into fine dining in Manhattan. So I went to 0:16:18.120 --> 0:16:22.800 this restaurant called piachelin Ooh and that was like very 0:16:23.200 --> 0:16:27.920 like fourteen course tasting menu, super like French brigade system kitchen, 0:16:28.120 --> 0:16:30.840 like very classic what you expect when you think about 0:16:30.840 --> 0:16:33.400 like a Gnarley kitchen. And I worked there for like 0:16:33.440 --> 0:16:35.280 a year and like cried every day in the bathroom. 0:16:35.320 --> 0:16:37.800 I was like, I'm gonna do this. I'm gonna learn everything. 0:16:38.040 --> 0:16:40.960 Everyone has a cry every day at Yorks Story, Yeah. 0:16:40.760 --> 0:16:41.360 That was mine. 0:16:41.440 --> 0:16:44.080 And I was like treated like absolute shit but had 0:16:44.120 --> 0:16:45.960 to wear with all to be like this isn't forever, 0:16:46.080 --> 0:16:48.840 like I'm learning so much. And then I went to 0:16:48.880 --> 0:16:51.760 Brooklyn and I worked at this like British gastro pub 0:16:51.840 --> 0:16:53.800 for a year, and then I worked at this restaurant 0:16:53.840 --> 0:16:56.040 called The Glassary, which I don't know if you've been 0:16:56.040 --> 0:16:59.400 to Kismet here, but the same chef Sarah and Sarah 0:16:59.440 --> 0:17:02.320 who opened ran the restaurant were the chefs of the 0:17:02.320 --> 0:17:04.880 restaurant in Brooklyn that I last worked at. 0:17:05.240 --> 0:17:07.280 So I heard you talk about this because you said 0:17:07.280 --> 0:17:08.840 it was the first time you worked for a woman. 0:17:09.320 --> 0:17:13.520 Yes, and it was a completely different experience. 0:17:13.840 --> 0:17:19.800 Yeah, like way more sensitive and emotional and like harder 0:17:19.960 --> 0:17:24.159 and better all at the same time. Why harder harder, 0:17:24.200 --> 0:17:28.480 Because like I felt like other like there was a 0:17:28.480 --> 0:17:31.080 lot of women in the kitchen. It was like pretty 0:17:31.119 --> 0:17:33.440 much all women. I was like scared to hurt feelings, 0:17:33.480 --> 0:17:36.760 and feelings got hurt. And you know, a restaurant is 0:17:36.800 --> 0:17:40.000 like such an intense, high stress environment that it's like 0:17:40.080 --> 0:17:43.639 easy for things to snap and like miscommunications to happen 0:17:43.680 --> 0:17:46.520 and people to feel unsupported, and so it was like 0:17:46.600 --> 0:17:51.760 emotionally challenging. And then also like felt so good to 0:17:51.840 --> 0:17:54.480 be able to like be a woman in a restaurant 0:17:54.480 --> 0:17:56.560 and like not have to hide the fact that you 0:17:56.640 --> 0:17:59.639 like have emotions and are sensitive and like your feelings 0:17:59.720 --> 0:18:02.200 might get hurt if like someone doesn't hold you down 0:18:02.280 --> 0:18:02.720 on prep. 0:18:02.920 --> 0:18:04.680 You know. Yeah, so it was a bit of both. 0:18:05.240 --> 0:18:08.160 Do you feel like now that you work for yourself, 0:18:08.440 --> 0:18:10.879 you get to be who you fully are? 0:18:11.359 --> 0:18:14.040 And that's the greatest like joy I have every day 0:18:14.160 --> 0:18:18.440 is like I feel like I have people around me 0:18:18.600 --> 0:18:21.920 who celebrate me, and that's why they're around me because 0:18:21.960 --> 0:18:24.520 I'm like I feel I feel seen by the people 0:18:24.560 --> 0:18:27.920 I work with and really supported. 0:18:27.680 --> 0:18:29.360 And like I can be. 0:18:31.760 --> 0:18:35.920 Like vulnerable with them and like disappointed in things and 0:18:35.960 --> 0:18:37.919 not feel like I'm being like a Debbie Downer. And 0:18:37.960 --> 0:18:39.720 I can also be like kind of a dumb ass 0:18:39.720 --> 0:18:42.000 when I need to and I'm not being judged. And 0:18:42.880 --> 0:18:44.560 when when it's like when I run the show and 0:18:44.600 --> 0:18:47.600 I'm choosing who those people are that like make me 0:18:47.640 --> 0:18:51.879 feel safe and good, that feels really incredible. You Know. 0:18:52.480 --> 0:18:54.920 There's this guy Matt Higgins who I had on the podcast. 0:18:55.000 --> 0:18:57.439 He's in like the VC World, and he was a 0:18:57.440 --> 0:18:59.600 guest on Shark Tank and he said when he was 0:18:59.640 --> 0:19:02.239 looking for a life partner, it was the same as 0:19:02.280 --> 0:19:05.840 when he was looking for employees, and it was like people. 0:19:05.560 --> 0:19:09.320 Will say, oh, like VC energy, but I liked what 0:19:09.359 --> 0:19:09.760 he said. 0:19:10.160 --> 0:19:13.199 He said that everybody will tell you like, find somebody 0:19:13.200 --> 0:19:15.359 who like really brings you down to earth, who keeps 0:19:15.400 --> 0:19:18.119 you grounded as yourself. And he was like, the whole 0:19:18.119 --> 0:19:20.880 world keeps me grounded. I want someone who can show 0:19:20.920 --> 0:19:23.840 me I can fly. And I was like, yes, that. 0:19:24.000 --> 0:19:26.480 Energy, Oh my god, that one hundred. 0:19:26.240 --> 0:19:28.480 And it's the same with people you work with totally. 0:19:28.800 --> 0:19:31.960 My agent and my manager both are that, like that's awesome. 0:19:32.160 --> 0:19:34.480 My agent is a woman named Nicole, my manager Ben, 0:19:34.520 --> 0:19:37.119 and they like will do anything for me and like 0:19:37.800 --> 0:19:41.359 I know how deeply they love me and feel me 0:19:41.560 --> 0:19:43.400 and like know who I am in the world and can. 0:19:43.320 --> 0:19:44.159 Help me navigate it. 0:19:44.200 --> 0:19:45.880 When I'm like, this is the first time I'm ever 0:19:45.960 --> 0:19:48.480 doing X, Y or Z. Yeah, I feel like they 0:19:48.520 --> 0:19:49.760 do exactly that for me. 0:19:50.640 --> 0:19:54.240 Speaking of first times, you work at these restaurants and 0:19:54.280 --> 0:19:57.639 then all of a sudden you start doing work at 0:19:57.720 --> 0:20:02.280 bon Apetite, and I love the story you tell because 0:20:02.280 --> 0:20:04.680 you were like I worked there like one day a week, 0:20:04.720 --> 0:20:05.080 and I. 0:20:05.119 --> 0:20:07.680 Thought that was it, Like I had it. 0:20:08.520 --> 0:20:11.679 I was actually working at Epicurious, which is like the 0:20:11.720 --> 0:20:16.440 sister company, so it's like the digital sister brand to 0:20:16.560 --> 0:20:20.600 Bone Apetite, but it was right next door on the 0:20:20.640 --> 0:20:24.240 same floor as Boneaptite, and I was like, Okay, I'm 0:20:24.240 --> 0:20:27.959 going to get in here, and I recipe tested like 0:20:28.040 --> 0:20:30.280 once a week, and I would just like sneak into 0:20:30.280 --> 0:20:32.679 the Bone Appetite test kitchen, which just had these like 0:20:32.760 --> 0:20:36.640 big windows on the world downtown in New York, and 0:20:36.920 --> 0:20:40.680 I definitely think that and I guess this is something 0:20:41.560 --> 0:20:43.480 that's good about me. Like I felt so proud of 0:20:43.520 --> 0:20:47.080 myself for having even gotten in the door there that 0:20:47.160 --> 0:20:49.760 I was like, I'm peeking, Like this is as high 0:20:49.760 --> 0:20:52.680 as I can possibly go. I'm working for like a 0:20:52.760 --> 0:20:55.640 major food publication. It was Epicurious. But then I started 0:20:55.680 --> 0:20:58.760 working like little by little for BA but being a 0:20:58.800 --> 0:21:02.800 recipe tester, which means like I wasn't doing anything actually creative. 0:21:02.920 --> 0:21:07.359 I was helping just test other people's recipes and making 0:21:07.359 --> 0:21:10.040 sure that they like function properly. But no one was saying, like, Mollie, 0:21:10.040 --> 0:21:11.719 what do you want to cook at all? And then 0:21:11.760 --> 0:21:13.399 I started food styling for them, and it was the 0:21:13.400 --> 0:21:15.560 same thing. It was like making other people's food look good. 0:21:15.840 --> 0:21:17.399 But still I was like, oh my god, I've made it, 0:21:17.440 --> 0:21:19.080 have made it, have made it. And then just like 0:21:19.200 --> 0:21:22.320 kind of kept getting better. And then at one point 0:21:22.320 --> 0:21:25.320 they were like, do you want to develop a recipe? 0:21:25.359 --> 0:21:28.560 And I was like yeah, And then from there it 0:21:28.800 --> 0:21:32.600 was do you want to just like maybe try being 0:21:32.640 --> 0:21:35.280 on camera. You can like shoot a video and we'll 0:21:35.280 --> 0:21:37.000 see how it goes. And it just like I just 0:21:37.400 --> 0:21:38.520 I had died and gone to heaven. 0:21:39.000 --> 0:21:41.199 Yeah, and you just you set your sights on it. 0:21:41.440 --> 0:21:42.240 Yeah, I had. 0:21:42.280 --> 0:21:46.199 That is one thing that people say, or like my 0:21:46.200 --> 0:21:49.360 my best friend Rachel always says, she's like you are 0:21:49.400 --> 0:21:52.560 a manifestor like you know what you want and like 0:21:52.920 --> 0:21:56.399 you say it and then like you've manifested. And it 0:21:56.400 --> 0:21:59.960 doesn't mean that you're like forcing through trudging through things, 0:22:00.040 --> 0:22:02.239 but like for whatever reason, like the energy you put 0:22:02.280 --> 0:22:04.800 in the world, like manifest the things that you want. 0:22:04.880 --> 0:22:07.720 And so I feel like it kind of manifested that 0:22:07.760 --> 0:22:12.439 whole job for myself. I also like asked for the job, right, 0:22:12.680 --> 0:22:14.760 but you got to do a lot of manifesting. 0:22:14.760 --> 0:22:18.320 Also, how did you manifest the next phase? 0:22:19.520 --> 0:22:21.840 So like the cookbook and like going on into my 0:22:21.880 --> 0:22:22.399 own phase. 0:22:22.600 --> 0:22:26.520 Yeah, because you leave BA and you've never worked for 0:22:26.560 --> 0:22:30.520 yourself before, and kitchens are very structured places, do not 0:22:30.640 --> 0:22:34.120 be late, show up at this time, and like everything 0:22:34.160 --> 0:22:34.639 is kind. 0:22:34.480 --> 0:22:35.280 Of there for you. 0:22:35.560 --> 0:22:40.479 Yeah, Honestly, I think I wouldn't have been able to 0:22:41.000 --> 0:22:44.160 manifest this second phase of my career where I am 0:22:44.200 --> 0:22:47.919 my own boss if I hadn't been given the votal 0:22:48.040 --> 0:22:52.080 confidence from my cookbook publisher initially, Like I got an 0:22:52.080 --> 0:22:54.120 email out of the blue from them when they were 0:22:54.160 --> 0:22:57.080 first interested in working together, and it was like the 0:22:57.200 --> 0:23:00.639 dream email to receive. That was like I saw the 0:23:01.600 --> 0:23:05.720 Penguin Random House, like as the at Penguin Random House 0:23:05.720 --> 0:23:07.720 dot com, and it was like from this woman Jen. 0:23:07.800 --> 0:23:09.200 I didn't know who Jen was at the time. 0:23:09.280 --> 0:23:12.439 She's now my editor, but I just remembered being like, 0:23:12.480 --> 0:23:15.240 oh my god, like I've I have died and gone 0:23:15.280 --> 0:23:15.600 to heaven. 0:23:15.640 --> 0:23:18.639 I got the email from like the publishing house. 0:23:18.960 --> 0:23:20.240 And they reached out to you. 0:23:20.320 --> 0:23:22.199 They reach out to me because they had seen me 0:23:22.640 --> 0:23:24.959 on camera at FT and they probably were like, it's 0:23:25.000 --> 0:23:25.760 a rising. 0:23:25.480 --> 0:23:28.080 Star energy, but it's very different energy when you reach 0:23:28.080 --> 0:23:29.719 out to them versus when they reach out to you. 0:23:29.800 --> 0:23:32.520 Totally different and so That's what I mean that, like 0:23:32.880 --> 0:23:37.360 they really gave me the confidence to like look at 0:23:37.359 --> 0:23:40.879 myself in a different way. So to this point, I 0:23:40.960 --> 0:23:43.399 had been so like kind of at the service of 0:23:43.560 --> 0:23:46.280 the company I was working for and still sort of 0:23:46.280 --> 0:23:48.679 in disbelief that I'd even gotten as far as I 0:23:48.760 --> 0:23:51.800 had in my career, and certainly didn't think that anyone 0:23:51.920 --> 0:23:53.760 was going to be like and now like, let's it's 0:23:53.760 --> 0:23:54.400 the Molly Show. 0:23:54.440 --> 0:23:55.960 What cookbooks do you want to write? 0:23:56.600 --> 0:24:01.080 And so when I, after many conversations with them, finally 0:24:01.119 --> 0:24:03.240 got my first book deal that was just going to 0:24:03.280 --> 0:24:06.800 be like the Mollibas Cookbook, I think that was like 0:24:06.880 --> 0:24:11.360 a really pivotal shift in the way I perceived myself 0:24:11.400 --> 0:24:14.000 and my value to the world and my ability to 0:24:14.119 --> 0:24:18.640 like create something entirely my own that no one else 0:24:18.760 --> 0:24:22.320 was helping like curate for me. Like all of the 0:24:22.320 --> 0:24:25.640 work I did at bone Ft Magazine was like to 0:24:25.680 --> 0:24:30.000 develop recipes for a specific story that the magazine wanted 0:24:30.040 --> 0:24:32.320 to tell, And now I had this chance to write 0:24:32.320 --> 0:24:34.280 a book that was just like what story and food 0:24:34.320 --> 0:24:35.679 do I want to tell? Or like what do I 0:24:35.680 --> 0:24:38.719 feel like the world needs to learn about cooking just 0:24:38.760 --> 0:24:42.840 from my perspective period like nothing beyond that, and that 0:24:43.080 --> 0:24:44.440 I feel like was the moment. 0:24:45.680 --> 0:24:50.080 And you worked with designers who had never done cookbook 0:24:50.359 --> 0:24:51.280 layouts before. 0:24:51.600 --> 0:24:54.240 Yeah, why did you make that choice both times? Actually? 0:24:54.240 --> 0:24:57.240 So for my first book, yeah, I hired a French 0:24:57.280 --> 0:25:01.520 design team called Villenimi and then this second time around 0:25:01.520 --> 0:25:05.320 with this book, play Lab, which is an agency creative 0:25:05.320 --> 0:25:08.359 agency here in LA And I was very intentional about 0:25:08.359 --> 0:25:12.080 that because and kind of with everything I do, I'm like, 0:25:12.160 --> 0:25:15.159 I don't want to look like the spinning image of 0:25:15.160 --> 0:25:20.879 a cookbook or recipe developer or like chef or whatever 0:25:20.920 --> 0:25:23.560 it is that like people might call me. I want 0:25:23.600 --> 0:25:25.040 to do it like my way, in a way that 0:25:25.080 --> 0:25:28.600 feels unique. And I felt like hiring a design team 0:25:28.600 --> 0:25:31.560 that had done a million cookbooks before, they would have 0:25:32.800 --> 0:25:35.440 this idea of what a cookbook is supposed to look 0:25:35.520 --> 0:25:38.360 like and how a recipe is supposed to be laid out, 0:25:39.119 --> 0:25:41.200 and I was like, I don't want anyone to come 0:25:41.200 --> 0:25:44.000 in with preconceived notions about that. I want to like 0:25:44.600 --> 0:25:47.159 rethink it all. And I feel like as a result, 0:25:47.200 --> 0:25:51.000 the book, like both of them look you know, the 0:25:51.080 --> 0:25:54.600 insides look like cookbooks and on the outside They're like. 0:25:54.920 --> 0:25:56.520 Is it a cookbook? Is it an art book? 0:25:56.600 --> 0:25:56.679 Like? 0:25:56.680 --> 0:25:59.680 What is it? And I like that sort of ambiguity. 0:26:00.400 --> 0:26:02.280 Do you miss the adrenaline of working in a kitchen 0:26:02.320 --> 0:26:02.600 at all? 0:26:03.280 --> 0:26:06.399 Yes, big time? Like that's definitely the biggest loss. I think, 0:26:07.200 --> 0:26:09.960 do you get it elsewhere? Are you skydiving? What's at all? 0:26:10.400 --> 0:26:13.560 Not really Like I'm like running on the treadmill and 0:26:13.600 --> 0:26:17.040 being like, way to go, But like I don't have 0:26:17.119 --> 0:26:19.720 it baked into my life in the same way. 0:26:20.040 --> 0:26:20.520 I don't. 0:26:20.520 --> 0:26:22.280 Honestly can't think when the last time I had like 0:26:22.320 --> 0:26:26.480 an adrenaline rush akin to getting through service. 0:26:27.240 --> 0:26:28.520 The steaks are so high. 0:26:28.600 --> 0:26:31.520 I was a waitress at an Italian restaurant and it 0:26:31.560 --> 0:26:35.400 was a Friday night, which is busy. Yeah, and somebody 0:26:35.520 --> 0:26:37.840 ordered like the broiled chicken and I forgot to put 0:26:37.840 --> 0:26:39.840 it in. And that's like a forty five minute wait 0:26:39.880 --> 0:26:40.960 if you don't put the chicken in. 0:26:41.320 --> 0:26:41.800 Yeah. 0:26:42.240 --> 0:26:45.399 I still to this day I feel PTSD. Yeah, that 0:26:45.560 --> 0:26:48.879 sort of host I haven't felt in any other career, 0:26:49.040 --> 0:26:53.040 Like the kitchens are insane, Yeah. 0:26:52.560 --> 0:26:55.639 I think, like and it's like the bad comes with 0:26:55.680 --> 0:26:57.199 the good, Like the good part of that is like 0:26:57.240 --> 0:27:00.639 it's exhilarating, and you like experience like a whole roller 0:27:00.680 --> 0:27:02.920 coaster of emotions every day you go to work, which 0:27:02.960 --> 0:27:06.399 is like no better way to feel alive, and then also. 0:27:06.200 --> 0:27:09.320 Like it's terrible, no better way to have a hard Yeah, 0:27:09.359 --> 0:27:09.639 like the. 0:27:11.160 --> 0:27:13.800 The bads are really bad, you know. And so now 0:27:13.840 --> 0:27:16.200 like things are mellow ish in my kitchen. 0:27:19.840 --> 0:27:21.479 If you're just tuning in, let me catch you up. 0:27:21.480 --> 0:27:24.239 So a month ago, I was traveling a lot and 0:27:24.320 --> 0:27:28.080 really not feeling my healthiest, and then I found Green 0:27:28.160 --> 0:27:31.720 Chef online and signed up for their meal kits. They're clean, easy, 0:27:31.840 --> 0:27:34.680 delivered right to my door, and now I understand why 0:27:34.680 --> 0:27:37.000 they're ranked the number one meal kit for eating clean. 0:27:37.560 --> 0:27:40.800 So Green Chef believes in making healthy eating easy for everyone. 0:27:41.240 --> 0:27:45.359 Whether you follow Keto, Paleo, vegan, vegetarian, gluten free, or 0:27:45.400 --> 0:27:48.359 you just want balanced meals, Green Chef has you covered 0:27:48.359 --> 0:27:51.359 with a range of recipes to suit your preferences. 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It seems like so much of 0:29:25.960 --> 0:29:28.200 your career has come from just a place of yes. 0:29:29.440 --> 0:29:32.000 How do you now at this stage determine when you 0:29:32.040 --> 0:29:33.360 say yes versus when you say no? 0:29:34.400 --> 0:29:35.120 Very easily? 0:29:35.440 --> 0:29:38.040 And I think I figured this out kind of right 0:29:38.080 --> 0:29:42.360 when I was building this second chapter of my life, 0:29:42.400 --> 0:29:43.280 which is my career. 0:29:43.320 --> 0:29:49.000 On my own out I have outlined for myself what 0:29:49.120 --> 0:29:53.520 sort of my purpose is here as far as what 0:29:54.760 --> 0:29:55.520 like I want to. 0:29:55.440 --> 0:29:58.640 Do and accomplish in my career, And the purpose is 0:29:58.720 --> 0:30:00.640 I want to teach people how to cook. I want 0:30:00.640 --> 0:30:04.200 to make it easier for people to eat deliciously in 0:30:04.240 --> 0:30:06.680 the comfort of their own homes. And I want people 0:30:06.720 --> 0:30:09.880 to like find the joy in it where it can 0:30:09.920 --> 0:30:13.720 otherwise be stressful. And so as opportunities come my way, 0:30:14.400 --> 0:30:17.480 they're all basically filtered through that lens of like, am 0:30:17.520 --> 0:30:20.640 I getting closer to my goal? Like am I landing 0:30:20.720 --> 0:30:23.600 one more meal on somebody's table? And so if that's 0:30:23.600 --> 0:30:27.360 through starting a recipe club, knowing that like I'm disseminating 0:30:27.360 --> 0:30:28.440 my recipes out. 0:30:28.320 --> 0:30:30.960 Into the world, taking cookbook deals. 0:30:30.800 --> 0:30:32.800 Starting a wine company because I'm like, I want people 0:30:32.800 --> 0:30:36.200 to be able to drink delicious wine. All of all 0:30:36.240 --> 0:30:39.560 of the opportunities that are coming my way get filtered 0:30:39.600 --> 0:30:42.040 through that system, and it's like then very easy to 0:30:42.040 --> 0:30:43.840 be like, you know. 0:30:44.040 --> 0:30:44.880 I really like that. 0:30:45.120 --> 0:30:48.160 So do you ever like you'll have an opportunity come 0:30:48.160 --> 0:30:50.160 your way and then look at your purpose like read 0:30:50.200 --> 0:30:51.920 it on your computer and say one hundred. 0:30:51.920 --> 0:30:53.280 I mean it's in my head because I know it 0:30:53.360 --> 0:30:56.400 so well. But my manager also like very much knows that. 0:30:56.400 --> 0:30:59.520 That's sort of the north star, and so it's a 0:30:59.560 --> 0:31:01.360 conversation that we're constantly happening. 0:31:01.800 --> 0:31:03.760 Does the purpose ever evolve for you? Or is it 0:31:03.760 --> 0:31:04.720 pretty It's. 0:31:04.560 --> 0:31:05.160 Been the same. 0:31:05.520 --> 0:31:07.920 It's always been that, and you know, like it can 0:31:08.000 --> 0:31:11.520 kind of take on different forms. Like there's a very 0:31:11.600 --> 0:31:14.160 literal way to interpret it, which is like did I 0:31:14.560 --> 0:31:17.440 deliver a recipe to someone? And then there's like did 0:31:17.480 --> 0:31:22.120 I deliver on the like experience of creating joy around 0:31:22.400 --> 0:31:25.840 eating cooking, making it less stressful, making it more fun, 0:31:26.240 --> 0:31:29.280 less serious, more casual. That's sort of like the broader 0:31:29.440 --> 0:31:32.720 goal and objective and a lot of things will filter 0:31:32.840 --> 0:31:33.280 into that. 0:31:33.560 --> 0:31:38.000 Yeah, you said it's exhausting to work for yourself, but 0:31:38.080 --> 0:31:40.800 you've also said that you've never felt burnout like when 0:31:40.840 --> 0:31:41.640 you were in a kitchen. 0:31:42.680 --> 0:31:44.240 Yeah, where do you stand now? 0:31:46.200 --> 0:31:53.760 I feel momentary, fleeting moments of burnout yea, Like right now, 0:31:53.840 --> 0:31:56.800 I am like pretty close, to be honest, I'm like 0:31:57.640 --> 0:31:59.880 gearing up for my book tour, which is happening in 0:31:59.880 --> 0:32:04.440 like three weeks, and looking at my schedule like kind 0:32:04.480 --> 0:32:08.280 of gives me hives because there's just like so many 0:32:08.320 --> 0:32:12.520 asks from so many people, but it's all also such 0:32:12.600 --> 0:32:15.800 incredible opportunity and I'm like so excited to do every 0:32:15.800 --> 0:32:20.160 single one of them that I take so much. 0:32:20.000 --> 0:32:23.240 On burnout and the term burnout a lot, But exhaustion 0:32:23.360 --> 0:32:26.320 on your own terms is better than exhaustion on someone else's. 0:32:26.080 --> 0:32:29.240 Term, totally, And I think I know I have a 0:32:29.280 --> 0:32:31.960 pretty good sense of like where my limits are and 0:32:32.560 --> 0:32:35.160 can manage, like even though my schedule is like totally 0:32:35.200 --> 0:32:37.600 bonkers right now, and like for most people, it would 0:32:37.640 --> 0:32:41.280 just be like absurd to even like entertain the idea 0:32:41.320 --> 0:32:43.480 of taking another photo shoot next week, which I'm going 0:32:43.520 --> 0:32:47.600 to do. I can feel when I'm like gonna snap, 0:32:47.720 --> 0:32:49.560 and I never let it get there. 0:32:51.120 --> 0:32:53.440 And yeah, so I say yes to a lot. 0:32:53.320 --> 0:32:56.280 Of things, but I'm so invigorated by what I do 0:32:56.360 --> 0:33:01.480 that like that oftentimes really outweighs any like sense of burnout. 0:33:01.960 --> 0:33:04.000 How do you balance it with a partner? 0:33:04.000 --> 0:33:06.000 And I'm going to use the word nourishment because we're 0:33:06.000 --> 0:33:09.840 talking about food, but like you're nourishing your business, you're 0:33:09.880 --> 0:33:15.840 nourishing yourself at a moment of exhaustion. Like I know 0:33:16.160 --> 0:33:18.160 being a wife is really important to you too. 0:33:18.480 --> 0:33:21.320 Yeah, I'm glad you brought it up because in our 0:33:21.360 --> 0:33:25.680 conversation yesterday you were asking, like what's a failure or 0:33:25.680 --> 0:33:29.680 what's something that you failed at? And what I came 0:33:29.760 --> 0:33:35.600 up with involves this exactly, Like I really oftentimes put 0:33:35.640 --> 0:33:39.480 my career in all of the chaos and moving parts 0:33:39.480 --> 0:33:43.360 of it first and to the detriment of like my 0:33:43.800 --> 0:33:47.320 family life. And that could be like whether it be 0:33:47.600 --> 0:33:50.160 with regards to my partner, or like staying in touch 0:33:50.200 --> 0:33:53.520 with my parents on the other side of the country, 0:33:54.120 --> 0:33:56.640 or making time for friends that I haven't seen or 0:33:56.640 --> 0:33:59.640 talked to me a long time, Like the pace of 0:33:59.720 --> 0:34:03.120 life feels so fast to me right now, and I'm 0:34:03.200 --> 0:34:06.760 really really working on slowing that down and finding balance. 0:34:06.960 --> 0:34:08.040 I started working. 0:34:07.800 --> 0:34:11.520 With a life coach recently who has like totally kind 0:34:11.560 --> 0:34:15.759 of shifted the paradigm for me and helped me realize 0:34:15.800 --> 0:34:19.600 that like sprinting to the finish line isn't the most 0:34:19.600 --> 0:34:23.000 graceful way to go about building something as big as 0:34:23.040 --> 0:34:27.319 I want to build, and that there is something to 0:34:27.400 --> 0:34:30.920 be said for slowing it down and like relishing in 0:34:31.000 --> 0:34:33.160 every moment of it a bit more so that it 0:34:33.160 --> 0:34:37.239 doesn't just like whiz by you and in doing so, 0:34:37.680 --> 0:34:41.160 allow you to make space and time for people who, 0:34:41.239 --> 0:34:45.560 like you, would regret so deeply having not made time 0:34:45.600 --> 0:34:47.040 for if you got to the other end and look 0:34:47.120 --> 0:34:48.239 back and were like, oh shit. 0:34:48.640 --> 0:34:48.920 Yeah. 0:34:48.920 --> 0:34:52.600 And so that's something that has troubled me in the past, 0:34:52.640 --> 0:34:54.840 because it's so hard to slow down when there's so 0:34:54.960 --> 0:34:57.319 much momentum and that I'm like constantly working on. 0:34:58.960 --> 0:35:02.000 I think that I resonate with that so deeply. 0:35:02.120 --> 0:35:02.359 Yeah. 0:35:02.400 --> 0:35:06.440 I appreciate your honesty. Yeah, Yeah, it's exhausting. 0:35:06.760 --> 0:35:07.760 Yeah. 0:35:08.080 --> 0:35:11.640 Your first cookbook is called cook this book, so it's 0:35:11.680 --> 0:35:14.560 all about essentials. Yeah, and you say you simply need 0:35:14.560 --> 0:35:16.920 to set yourself up for success in the kitchen in 0:35:17.000 --> 0:35:18.960 order to truly enjoy it totally. 0:35:20.520 --> 0:35:22.200 I'm gonna be really honest with you right now. 0:35:23.080 --> 0:35:26.520 Not only do I feel totally inept in the kitchen, 0:35:26.600 --> 0:35:28.160 but I do not enjoy it. 0:35:28.440 --> 0:35:30.480 Okay, why don't you enjoy it? 0:35:31.440 --> 0:35:33.040 Part of it is that I feel like I don't 0:35:33.080 --> 0:35:33.719 know what I'm doing. 0:35:33.880 --> 0:35:34.160 Yep. 0:35:35.239 --> 0:35:37.319 The other part is I live in like a one 0:35:37.320 --> 0:35:41.080 bedroom apartment in West Hollywood, so my kitchen's a little like, yeah, 0:35:41.120 --> 0:35:44.880 it's hard to move around. Yeah, and similar to what 0:35:44.920 --> 0:35:47.960 you said, it's so easy to order sweet greens and 0:35:48.040 --> 0:35:51.520 have a delicious meal. Yeah, I'm nervous. I'm gonna have 0:35:51.600 --> 0:35:53.399 kids one day and not know how to feed them. 0:35:53.680 --> 0:35:56.280 I'm nervous for you too. That's literally like why I'm here. 0:35:56.719 --> 0:35:58.720 I know, like I'm nervous for people like us. 0:35:59.560 --> 0:36:02.560 This is sort of like what my whole philosophy boils 0:36:02.600 --> 0:36:05.959 down to, which is that if it's not fun, you're 0:36:06.080 --> 0:36:07.799 never going to pick it up and do it. 0:36:07.800 --> 0:36:09.439 It's going to be the last thing that you want 0:36:09.440 --> 0:36:09.719 to do. 0:36:09.840 --> 0:36:11.960 And you're gonna find a million reasons why tonight is 0:36:12.000 --> 0:36:14.600 not the night to cook a meal and So my 0:36:14.880 --> 0:36:18.920 whole sort of like theory on cooking is that, like 0:36:20.360 --> 0:36:22.759 it is my job to break down the barriers to 0:36:22.880 --> 0:36:24.960 entry for someone like you, to deliver a meal that 0:36:25.000 --> 0:36:29.160 can be made in a kitchen with like sizing constraints 0:36:29.640 --> 0:36:32.359 and that doesn't use like seven hundred pots and pants, 0:36:32.440 --> 0:36:34.200 that you're not like super annoyed that you have to 0:36:34.239 --> 0:36:37.719 do all the dishes afterwards, and to deliver the message 0:36:37.719 --> 0:36:40.520 of it and the language around it and the direction 0:36:40.680 --> 0:36:43.520 in a way that is like lighthearted and playful and 0:36:43.600 --> 0:36:47.000 like uses goofy words so that I can signal to 0:36:47.000 --> 0:36:48.560 you that, like it's just not that deep. 0:36:48.760 --> 0:36:50.200 Yeah, it's not that serious. 0:36:49.840 --> 0:36:52.200 And I don't have to google the words you're using totally. 0:36:52.320 --> 0:36:55.239 They're colloquial, and I think that's like the ticket to 0:36:55.440 --> 0:36:56.040 enjoying it. 0:36:56.160 --> 0:36:59.520 And so, so More is More, which is your new cookbook? 0:37:00.080 --> 0:37:00.600 Will you grab it? 0:37:00.600 --> 0:37:03.520 Because it's so pretty? I want to show everybody, Yeah, Okay, 0:37:04.400 --> 0:37:05.040 More is More. 0:37:05.239 --> 0:37:09.040 Yeah this is really well designed, and I love the 0:37:09.120 --> 0:37:11.399 red Okay, but if I pick up More is More, 0:37:11.800 --> 0:37:15.160 you're saying, I can sift through it and like go 0:37:15.239 --> 0:37:17.360 to the grocery store and I could do this. 0:37:17.600 --> 0:37:21.560 One thousand percent so this book was made with like 0:37:22.000 --> 0:37:26.120 every average national grocery store in mind, so like it's 0:37:26.200 --> 0:37:27.880 not going to call for something that you're going to 0:37:27.920 --> 0:37:30.319 special order online, that's for sure. 0:37:30.520 --> 0:37:32.000 This looks so good, so good. 0:37:32.080 --> 0:37:35.440 A piece of fish, some potatoes, some lemons, some parsley, 0:37:35.520 --> 0:37:36.160 some walnuts. 0:37:36.360 --> 0:37:40.200 I love how you mix cultures too. Yeah, like I 0:37:40.239 --> 0:37:42.160 see some Asian fusion here. 0:37:42.360 --> 0:37:42.560 Yeah. 0:37:42.800 --> 0:37:44.799 Yeah, I mean I pull from like all of my 0:37:44.840 --> 0:37:47.919 eating experiences. I feel like the other thing is that 0:37:48.120 --> 0:37:51.520 this little guy, his name is Leroy the Lemon, I 0:37:51.600 --> 0:37:55.319 named him, and he signifies a recipe that's like super quick, 0:37:55.400 --> 0:37:58.359 so when it's a cleat cook, yeah, so like this 0:37:58.400 --> 0:38:00.000 one probably takes fifteen minutes. 0:38:01.760 --> 0:38:05.280 Yeah, that's your homeide. And so there are like little 0:38:05.280 --> 0:38:08.040 things throughout the book that helps you through it. 0:38:08.080 --> 0:38:10.080 So part of me feels like you're such a less 0:38:10.160 --> 0:38:12.600 is more person, So why title it more is More? 0:38:13.200 --> 0:38:16.840 My feeling is that sort of what sets apart a 0:38:16.920 --> 0:38:22.120 really amateur novice cook from a professional one is this ability, 0:38:22.280 --> 0:38:24.759 yeah you from me, is this ability to sort of 0:38:24.800 --> 0:38:27.160 like take control of your kitchen and just like go 0:38:27.239 --> 0:38:29.320 for it and like throw in some herbs and squeeze 0:38:29.320 --> 0:38:32.040 some lemon juice in there and season with your hands 0:38:32.040 --> 0:38:34.719 and lose the measuring spoons and that it's like a 0:38:34.760 --> 0:38:38.480 more is more mentality of like go for it, taste 0:38:38.560 --> 0:38:42.799 as you go, keep adding, keep tasting, like no timidity, 0:38:43.560 --> 0:38:47.520 not we're not doing like a little bit of pepper flakes, 0:38:47.520 --> 0:38:50.640 Like let's taste it. Let's learn what our limitations are. 0:38:50.680 --> 0:38:54.040 And so it's like it's a maximus is maybe not 0:38:54.040 --> 0:38:55.040 the right word, but like. 0:38:54.960 --> 0:38:56.960 A no fear of failure. 0:38:57.200 --> 0:38:58.960 Yeah, it's being fearless. 0:38:59.480 --> 0:39:03.960 It's being confident in yourself and knowing that like you 0:39:04.360 --> 0:39:08.200 are going to fuck it up occasionally, but like you're 0:39:08.200 --> 0:39:10.359 gonna learn so much from that mistake that it will 0:39:11.840 --> 0:39:15.000 pay off in the long run because you'll never do 0:39:15.040 --> 0:39:17.160 that again and you'll like learn something about it. And 0:39:17.200 --> 0:39:19.200 so it's just like it's about like just like going 0:39:19.239 --> 0:39:20.000 the extra mile. 0:39:20.280 --> 0:39:21.760 Yeah. 0:39:21.960 --> 0:39:24.440 So I know you always carry a tiny tin of 0:39:25.040 --> 0:39:27.759 mouth is it mouthed malden, Yeah, mold and flaky sea 0:39:27.800 --> 0:39:28.520 salt in your bag. 0:39:28.719 --> 0:39:28.919 Yeah. 0:39:28.960 --> 0:39:32.839 And then I saw your tattoo and it's also indicates 0:39:32.920 --> 0:39:34.520 the salt of salt. 0:39:34.560 --> 0:39:35.120 What is it? 0:39:35.360 --> 0:39:38.399 I think for me, the maybe first thing that any 0:39:38.440 --> 0:39:40.560 cook needs to learn how to do is season properly. 0:39:41.400 --> 0:39:48.120 Food does not taste like or ingredients do not taste 0:39:49.200 --> 0:39:51.440 like themselves until they are seasoned. 0:39:51.560 --> 0:39:52.600 Okay, So, like. 0:39:53.560 --> 0:39:58.520 A boiled potato can be a totally glorious thing on 0:39:58.560 --> 0:40:02.319 its own if the water has been properly seasoned, and 0:40:02.360 --> 0:40:06.280 if it hasn't, it just tastes like starch, like chalky 0:40:06.440 --> 0:40:11.440 axi starch, with like nothing pulling out. It's like very natural, 0:40:11.440 --> 0:40:13.799 innate essence. And so for me, it's not like I 0:40:13.880 --> 0:40:17.080 like salty food. It's like I want everyone to taste 0:40:17.200 --> 0:40:19.400 food the way it's like meant to be tasted, and 0:40:19.520 --> 0:40:22.160 salt brings those inherent flavors out. 0:40:22.600 --> 0:40:23.960 It's a multiplier of flavor. 0:40:24.520 --> 0:40:28.120 Okay, So you did a podcast all about sandwiches, Yeah, 0:40:28.400 --> 0:40:31.600 which the whole podcast is about sandwiches. 0:40:32.280 --> 0:40:35.520 So I that's the one thing I can make. Can 0:40:35.520 --> 0:40:37.640 you build me the perfect sandwich. 0:40:37.520 --> 0:40:41.320 Right here on the spodcast? Yeah, I certainly can. So. 0:40:41.320 --> 0:40:43.959 So I think like the the glory of a great 0:40:44.040 --> 0:40:51.280 sandwich is a balance of like texture, fattiness, saltiness, and acid. 0:40:51.440 --> 0:40:56.480 And so there's a reason that the like Italian hogi 0:40:56.640 --> 0:40:59.160 is sort of like an iconic sub and there's a 0:40:59.320 --> 0:41:00.680 recipe in this book. 0:41:01.400 --> 0:41:04.520 For my version of it, you almost flipped right to it. 0:41:04.680 --> 0:41:06.360 Oh perfect, it's spread. 0:41:06.880 --> 0:41:08.600 Okay, wait, build me this sandwich. 0:41:08.880 --> 0:41:09.439 I will. 0:41:09.760 --> 0:41:13.640 So we've got like a crusty sesame loaf that has 0:41:13.680 --> 0:41:17.319 like some gives so that when you bite down into it, 0:41:17.320 --> 0:41:19.359 it does all the innerds don't explode out. 0:41:19.560 --> 0:41:19.920 Okay. 0:41:20.840 --> 0:41:23.680 Then we have our fattiness in the form of all 0:41:23.760 --> 0:41:26.680 these cured meats, and those are also where the saltiness 0:41:26.680 --> 0:41:29.799 comes in because they're cured and they're salty. And then 0:41:29.840 --> 0:41:34.200 we've got crunchiness in the form of shredded iceberg and 0:41:34.320 --> 0:41:37.760 jardinera and like pickley things that have crunch and texture 0:41:37.800 --> 0:41:40.520 to them. And then that's where all of the acid 0:41:40.680 --> 0:41:43.600 is happening as well. So there's like the jardinera is 0:41:43.640 --> 0:41:45.680 like a pickle brine, and then it's tossed with red 0:41:45.719 --> 0:41:46.400 wine vinegar. 0:41:47.120 --> 0:41:48.279 And then I have. 0:41:48.280 --> 0:41:52.080 Added Calabrian chili here because I like spicy sandwiches. But 0:41:52.120 --> 0:41:55.920 that's like how you build a like holistically balanced sandwich. 0:41:56.640 --> 0:41:59.840 I would have never thought that you're supposed to stack 0:41:59.880 --> 0:42:02.480 it in a certain way for crunch and all of that. 0:42:02.360 --> 0:42:03.279 That's very cool to. 0:42:03.520 --> 0:42:06.080 The architecture of a sandwich is just as important as 0:42:06.120 --> 0:42:08.760 what's in it, because like the eating experience can be ruined. 0:42:09.520 --> 0:42:12.680 Like in a really like simplified example of this is 0:42:12.719 --> 0:42:15.960 like when you get a burger and instead of the 0:42:15.960 --> 0:42:18.800 burger sitting on the tomato, it's sitting right on the lettuce, 0:42:18.800 --> 0:42:20.719 and by the time you eat it, the lettuce is 0:42:20.760 --> 0:42:22.600 hot and wilted, and you're like, why is the lettuce 0:42:22.640 --> 0:42:24.759 even here? Like it's not doing its job. But if 0:42:24.760 --> 0:42:27.640 you put a tomato in between the patty and the lettuce, 0:42:27.880 --> 0:42:29.759 it's a barrier and the lettuce days crisp. 0:42:29.880 --> 0:42:34.960 So like architecture, okay, anywhere in the world, what is 0:42:35.280 --> 0:42:37.240 what is your favorite restaurant to eat at? 0:42:37.520 --> 0:42:40.759 The place I dream of and like we'll go back 0:42:40.800 --> 0:42:45.040 to every time I am. There is called Ches George 0:42:45.120 --> 0:42:48.520 and it's in Paris, and it's a really really old 0:42:48.560 --> 0:42:54.040 school steakhouse and it's really boisterous and it's like a tiny, 0:42:54.120 --> 0:42:57.240 little long corridor of a restaurant, like you can barely 0:42:57.280 --> 0:42:59.759 make your way through the line of tables and then 0:42:59.760 --> 0:43:02.879 you get sat in a booth and the man who 0:43:02.960 --> 0:43:05.680 runs the restaurant comes over and he like carts over 0:43:06.440 --> 0:43:11.120 a table side cart of pete and riettes and pickles 0:43:11.160 --> 0:43:12.799 and bread and butter, and he just like takes a 0:43:12.800 --> 0:43:15.520 big scoop out of it and just like slops it 0:43:15.560 --> 0:43:19.719 onto your plate. And it's just like the most visceral 0:43:19.800 --> 0:43:23.920 eating experience. And I already love Paris, like even if 0:43:23.960 --> 0:43:24.959 that restaurant didn't exist. 0:43:25.040 --> 0:43:27.880 So to me, that is like the one. 0:43:28.560 --> 0:43:31.920 I love your vocabulary. The way you describe things. I 0:43:31.920 --> 0:43:35.960 feel like I'm there with you. Oh okay, rapid fire. Yeah, 0:43:36.040 --> 0:43:37.879 for Molly's More is more. 0:43:38.560 --> 0:43:42.239 Food is about flavors and recipes and culture and memories, 0:43:42.800 --> 0:43:45.480 And to me, I think so much is about nourishment. 0:43:45.520 --> 0:43:47.960 Like I said, how are you nourishing yourself right now? 0:43:48.040 --> 0:43:49.680 Especially in this busy season. 0:43:50.040 --> 0:43:57.160 I am getting massages and I am putting calendar invites 0:43:57.360 --> 0:44:01.080 on my calendar with my husband to do like seven 0:44:01.120 --> 0:44:04.360 to ten minute walks around our property, which is so 0:44:04.440 --> 0:44:06.880 crazy that we have to, but like stepping out of 0:44:06.920 --> 0:44:10.279 the headspace and going for a walk outside and like 0:44:10.400 --> 0:44:12.960 leaving the phones behind is everything I need to. 0:44:12.880 --> 0:44:15.600 Reset in seven to ten minutes, We'll do it. 0:44:15.760 --> 0:44:16.520 Yeah, totally. 0:44:16.920 --> 0:44:18.160 Can you beat Bobby Flay? 0:44:18.880 --> 0:44:20.480 Oh my god, I've never tried. 0:44:21.040 --> 0:44:24.839 Yes, if I don't know what wine to order, what's 0:44:24.880 --> 0:44:27.319 like a basic thing I can ask for. 0:44:28.040 --> 0:44:32.239 I would say that the best way to approach, like 0:44:32.480 --> 0:44:34.279 going into a restaurant and a wineless that you're just 0:44:34.320 --> 0:44:37.400 like I don't even know, is to ask the waitress, 0:44:37.480 --> 0:44:41.600 like give them your use the vocabulary. 0:44:40.719 --> 0:44:42.080 That you have available to you. 0:44:42.160 --> 0:44:44.200 And it's like, are you in the mood for something 0:44:44.239 --> 0:44:47.080 like strong and bold and like in your face or 0:44:47.120 --> 0:44:50.640 are you feeling like light and ethereal and like use 0:44:50.800 --> 0:44:53.560 other words to describe what you're looking for and let 0:44:53.640 --> 0:44:58.080 the somlier guide you towards a wine that like embodies 0:44:58.160 --> 0:44:59.160 that characteristic. 0:44:59.400 --> 0:45:02.319 That's great. What's a book that you've read that changed 0:45:02.360 --> 0:45:04.239 your life? Something you think everybody should read? 0:45:04.440 --> 0:45:07.480 Pretty much every of Ruth Reichel's books. 0:45:08.440 --> 0:45:11.120 She's been an idol for a really long time, and 0:45:11.360 --> 0:45:13.759 growing up I read all of her memoirs and just 0:45:13.800 --> 0:45:16.200 like got lost in the way that she describes food. 0:45:16.280 --> 0:45:18.920 It's just like, interesting that you said your vocabulary, because 0:45:19.360 --> 0:45:25.080 the way that Ruth Reischel describes the experience of eating 0:45:25.520 --> 0:45:28.800 is unlike anyone I've ever met, and so like for 0:45:28.920 --> 0:45:32.000 someone who's so curious about it. All of her novels 0:45:32.040 --> 0:45:35.160 are just like incredibly compelling. 0:45:35.440 --> 0:45:38.840 Will you grab the card game right behind you? Okay, 0:45:38.920 --> 0:45:43.000 so open it up. Choose a card that feels right 0:45:43.040 --> 0:45:47.799 to you, Just any card. What's this one that's the explainer? 0:45:48.120 --> 0:45:51.600 Oh? Okay, okay, should read it up? 0:45:51.719 --> 0:45:52.280 Yeah please? 0:45:52.600 --> 0:45:56.560 What is your earliest memory slash example of what success 0:45:56.680 --> 0:45:59.600 looked like? How did that impact you? Well? 0:45:59.640 --> 0:45:59.920 You got it? 0:46:00.040 --> 0:46:02.160 Deep one, very deep. Okay. 0:46:02.400 --> 0:46:07.960 This may not involve success as much as it does 0:46:08.280 --> 0:46:14.840 like self assuredness and sense of self. But my brother 0:46:14.920 --> 0:46:20.319 growing up was like constantly reinventing himself and had like 0:46:20.400 --> 0:46:22.520 so many what we just like would call phases of 0:46:22.560 --> 0:46:26.120 like the way he kind of like held himself. 0:46:25.719 --> 0:46:27.200 In the world and the way he dressed. 0:46:27.400 --> 0:46:32.120 And I think that it like instilled in me the 0:46:32.200 --> 0:46:36.239 realization that like you are never you're you are one 0:46:36.320 --> 0:46:39.760 person that has like a million different. 0:46:39.880 --> 0:46:41.560 Evolutions over the course of. 0:46:41.520 --> 0:46:44.480 Your life, and that you can kind of continually reinvent 0:46:44.560 --> 0:46:47.040 yourself and it's not just like you're not stuck as 0:46:47.120 --> 0:46:50.120 like you in your time and so like, while that's 0:46:50.200 --> 0:46:53.439 not like career success or financial success, I think that's 0:46:53.480 --> 0:46:57.360 like to me a really successful sense of self or 0:46:57.440 --> 0:47:00.560 like way of seeing yourself in the world to say, 0:47:00.640 --> 0:47:02.120 goot out to my brother Adam. 0:47:01.960 --> 0:47:04.160 That is really nice. Is he in New York? 0:47:04.239 --> 0:47:06.040 No, he's in La. He's the best. 0:47:06.280 --> 0:47:09.360 Okay, last question, what is the smartest decision you've ever made? 0:47:09.840 --> 0:47:14.840 To move to La which happened accidentally. I'm a generally 0:47:15.160 --> 0:47:19.040 very happy person, like I can find comforts and joys 0:47:19.760 --> 0:47:23.040 wherever I am, but it wasn't until I moved here 0:47:23.080 --> 0:47:25.440 that I really felt like I found my place. And 0:47:27.000 --> 0:47:32.799 I feel like joy, environmental joy every day of my life. 0:47:32.840 --> 0:47:36.959 And it feels like it has opened up so much 0:47:37.000 --> 0:47:40.280 in my life, like so many new friendships and connections 0:47:40.320 --> 0:47:43.920 and work pursuits and opportunities, and it just like I 0:47:43.960 --> 0:47:45.439 feel like I pulled the curtain back. 0:47:46.120 --> 0:47:48.480 So many people don't feel that when they moved to LA. 0:47:48.600 --> 0:47:50.480 I know, I think I'm always trying to convince people 0:47:50.520 --> 0:47:52.759 like it's really great, I swear, but I'm just like, 0:47:52.840 --> 0:47:53.719 that's my experience. 0:47:54.000 --> 0:47:56.960 I felt that way too. No, Yeah, I landed here. 0:47:56.960 --> 0:47:58.759 I didn't know anybody, and I was like, yeah, this 0:47:58.840 --> 0:47:59.440 is my place. 0:47:59.600 --> 0:48:01.439 Yeah, we found our place. 0:48:06.480 --> 0:48:09.319 Okay, you know what time it is, Today's a good 0:48:09.400 --> 0:48:18.880 day to have a good day. I'll see you next week.