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Speaker 1: Hey, everybody, Welcome to another episode of The Buck Sexton Show.

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Speaker 1: We have very special guests. I'm excited and I'm getting

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Speaker 1: hungry just thinking about some of the topics we're going

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Speaker 1: to hit here. Chef Andrew Gruel is with us now.

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Speaker 1: By the way, I'm sure people have told you an

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Speaker 1: amazing name for a chef, right given what people think

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Speaker 1: about as gruel, which I believe is usually given to

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Speaker 1: people in like the naval service of you know, nineteenth

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Speaker 1: century England, and maybe in certain like prison camps and

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Speaker 1: penal colonies, and people think of gruel as a very

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Speaker 1: specific thing. But I've seen your photos of your food

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Speaker 1: service delicious. Chef Andrew is the owner of American Gravy

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Speaker 1: Restaurant Group, and he recently sold another restaurant. Chef, can

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Speaker 1: I call you? That? Is that cool? Go for it? So,

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Speaker 1: Chef Andrew, we can. We'll go back and forth on

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Speaker 1: some of these things. First, I need to ask you

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Speaker 1: to weigh in on a very important controversy right now.

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Speaker 1: I know you've been talking about it a little bit.

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Speaker 1: It gas stove versus electric stove. Had you ever heard

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Speaker 1: before your many spent a lot of time in front

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Speaker 1: of a stove. Had you ever heard before that there

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Speaker 1: was in fact a massive health risk and basically by

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Speaker 1: cooking with gas stoves, the planet was being destroyed. I mean,

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Speaker 1: you know, people had talked about it for the past

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Speaker 1: couple of years here and there about just gas stoves,

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Speaker 1: natural gas and the effect that that has on the environment,

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Speaker 1: and how we need to electrify everything. But really, in

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Speaker 1: kind of that grand and very broad contact the health element, no,

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Speaker 1: I have not considered that at all, never been talked about.

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Speaker 1: I mean, I live in front of a stove essentially

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Speaker 1: and half for the past twenty to thirty years. Besides

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Speaker 1: the fact that I used to be six foot nine

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Speaker 1: and now I'm five ten, everything's good with my health,

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Speaker 1: and you know, when it when it. When it comes

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Speaker 1: to the you know, kind of the environmental element, I've

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Speaker 1: always thought of it pretty simply, and I consider myself

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Speaker 1: a staunch environmentalist of course, pretty simply that if we

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Speaker 1: are going to electrify, right what we normally would be

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Speaker 1: cooking with gas from a direct source, we are only

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Speaker 1: using gas and cold to create the electricity, which is

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Speaker 1: now one step removed from the direct source. So in actuality,

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Speaker 1: by the very standards, it's worse for the environment's being

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Speaker 1: proposed than what we're doing today. Pretty simple, all right, Andrew,

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Speaker 1: So on the gas versus electric stove thing, what are

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Speaker 1: the cool kids in the kitchen say? Because I am,

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Speaker 1: at best an advanced beginner, maybe even a mediocre beginner

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Speaker 1: at cooking, I'm okay, I'm better than like my radio

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Speaker 1: co host Clay, who says he has never boiled water before,

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Speaker 1: and he told me he was serious about that. So

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Speaker 1: I can do a few things. But even I feel

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Speaker 1: like I grew up watching gas stoves used in every

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Speaker 1: fancy kitchen I ever saw, every excellent restaurant, I've never

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Speaker 1: seen them cooking on electric. Yeah, so electric from the

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Speaker 1: perspective of commercial cooking is laughable. Nobody's using electric in

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Speaker 1: a commercial kitchen. It's virtually impossible able to do. So

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Speaker 1: gas is the preferred outlet. There might be some circumstances

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Speaker 1: in which you can use electric or induction, but by

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Speaker 1: and large, it's all gas. The industry hasn't even caught up.

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Speaker 1: There is absolutely no real commercial alternative. And just from

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Speaker 1: a culinary perspective, I mean, you want that direct heat.

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Speaker 1: Gas can manipulate the heat from high to low, very

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Speaker 1: quickly medium heat. Electric. On the other hand, as you

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Speaker 1: know you you know you said you had electric, is

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Speaker 1: that it's just that long, slow, gradual, gradual incline and decline.

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Speaker 1: You're going to burn everything. Yeah. I just feel like

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Speaker 1: an electric stove is it's good for boiling water, and

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Speaker 1: that's that's about it. I mean, I'm really not a

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Speaker 1: fan at all of using it. I just think it's

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Speaker 1: funny that all of a sudden, the pseudo environmentalist groups

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Speaker 1: out there are telling us they made this push to

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Speaker 1: ban the gas stove through regulation, and when people notice

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Speaker 1: and said, hey, that's kind of crazy. It's what do

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Speaker 1: you Why are you freaking out about the gas stove band,

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Speaker 1: We're not even doing that. It's like, oh, okay, this

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Speaker 1: is the game they play, which is not surprising at all.

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Speaker 1: You know one thing that I know you've You've done

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Speaker 1: the rounds on Fox. I've seen you talking about this

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Speaker 1: in the past. You during COVID were a bit of

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Speaker 1: a rebel, a kitchen rebel, if you will. You kept

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Speaker 1: your restaurant open, at least for outdoor dining, even though

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Speaker 1: you're out there in California, even though they wanted to

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Speaker 1: shut down outdoor dining too, right, which we all know

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Speaker 1: now one hundred percent for sure and really did then

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Speaker 1: one hundred percent for sure, is completely insane. Every single

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Speaker 1: thing that the government does, you can always actually draw

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Speaker 1: back a case study that shows that it's actually worse

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Speaker 1: than what they were intending to help, right, So intended

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Speaker 1: or unintended consequence is what I said. By banning outdoor dining,

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Speaker 1: you're going to kill more people by the very metrics

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Speaker 1: or the very science in which the world in which

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Speaker 1: they live. Right. So what we saw in California was

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Speaker 1: that when they started banning outdoor dining, then people were

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Speaker 1: having these private, you know, kind of backyard neighborhood parties

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Speaker 1: because everybody wants to socialized where they're actually jamming indoors

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Speaker 1: more than what the government was suggesting, having the ability

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Speaker 1: to dine outdoors from people who perhaps were at high risk,

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Speaker 1: which now we all know it's all of this was junk,

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Speaker 1: but at the time wasn't was an outlet. It was

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Speaker 1: a safety measure to be able to do so. So

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Speaker 1: ny dynasts not going to do it a guilt people

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Speaker 1: trying to kill people. How did you get into this?

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Speaker 1: How did you become a chef? Take us back a

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Speaker 1: little bit here. So I grew up, gosh, you know,

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Speaker 1: watching the old school cooking videos yon Ken Cook, Julia Childs, right,

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Speaker 1: those old PPS, Dump and Stirre TV shows, And I

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Speaker 1: got so into it that I used to actually fake

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Speaker 1: being sick at school and skipp school, and I'd sit

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Speaker 1: at home and I'd try and make a lot of

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Speaker 1: those recipes. My mother was a full she worked full time.

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Speaker 1: Both my parents. You know, I was kind of a

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Speaker 1: latchkey child, so I kind of just taught myself. It

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Speaker 1: became a hobby. I never thought it would actually become

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Speaker 1: a career. My first job was in kitchens, washing dishes,

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Speaker 1: and as I ultimately went to college, I ended up

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Speaker 1: spending more time in kitchens and restaurants and I did

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Speaker 1: in class, and I realized at that point, hey, this

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Speaker 1: is an opportunity for me to kind of pick this

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Speaker 1: as a career, and then I did. So do you

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Speaker 1: remember the first thing you ever made, the first thing

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Speaker 1: you ever cooked that you were impressed with yourself? You're like, wow,

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Speaker 1: that was actually really good? Probably an omelet? An omelet.

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Speaker 1: I remember watching this old Julius Child's episode where she

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Speaker 1: was showing everybody how to cook an omelet, and I

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Speaker 1: had like a full stick of butter, and I cooked

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Speaker 1: it in a full stick of butter, and because I

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Speaker 1: had all that butter, it didn't stick at all. And

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Speaker 1: at that point I considered myself more of like a

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Speaker 1: Jacques Papen. I actually kept asking my dad do we

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Speaker 1: have any French in our lineage, at which point he

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Speaker 1: told me no, you know, shut up and go to school.

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Speaker 1: But still it was something exotic I do. I have

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Speaker 1: a similar although I'm not actually a chef, but the

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Speaker 1: first time as an adult that I made scrambled eggs

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Speaker 1: that tasted really good, and I learned from YouTube videos

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Speaker 1: specifically actually the Gordon ramsay, you know what I want

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Speaker 1: to ask you about celebrity chefs in a second, actually

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Speaker 1: in restaurant tours, and then we'll get back into some

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Speaker 1: of the politics of the color in erable. I got

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Speaker 1: a lot of questions. I love look, I'm born and

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Speaker 1: raised in New York City. I love food. I get

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Speaker 1: very excited about it. I also love people getting a

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Speaker 1: I have three pairs them at home, all right, chef.

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Speaker 1: So the right now for you is there? If I

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Speaker 1: ask you, is there one person that you look up

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Speaker 1: to the most in the culinary world? You know, you're

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Speaker 1: like Alan Ducas, Eric Repair, Thomas Keller, these types, Or

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Speaker 1: is there anyone who you think they're they're cooking Your

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Speaker 1: culinary aesthetic is at the absolute peak? Yeah, I mean, look,

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Speaker 1: I love all those Titans, right, Those are all the

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Speaker 1: guys that I, you know, yearned to train under, some

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Speaker 1: of which I staged under in New York City. I'm

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Speaker 1: a Jersey boy myself, you know. When it comes to

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Speaker 1: just the pure food and names, household names, I would

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Speaker 1: actually say Bobby Flay. I love the way that he

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Speaker 1: puts flavors together. He's able to do so in a

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Speaker 1: manner that's approachable to everybody. But he uses kind of

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Speaker 1: a lot of exotic spices and he just does it

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Speaker 1: on the fly. I'd put him up there. Obviously. Anthony

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Speaker 1: Bourdain was the best of the best, not just from

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Speaker 1: the culinary perspective, but almost from that kind of philosophical

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Speaker 1: standpoint when it came to food and kitchens in the world,

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Speaker 1: and the lore of the kitchen was kitchen confidential. A

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Speaker 1: book that you read early on. I mean I remember

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Speaker 1: reading that and that book is one of my favorite

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Speaker 1: reads at a young age. I thought that book was phenomenal. Yeah,

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Speaker 1: and you know what's funny. Actually, so my dad was

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Speaker 1: like a big mystery novelist. I'll read I mean books,

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Speaker 1: like three books every single day. We were reading family

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Speaker 1: and he had introduced Anthony Bourdaine to me prior to

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Speaker 1: even Kitchen Confidential. I don't know if you know this,

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Speaker 1: but he wrote a lot of these like mystery novels,

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Speaker 1: kind of mafia style mystery novels that took place in kitchens,

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Speaker 1: and it was very cult like writing. Obviously, he didn't

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Speaker 1: hadn't made a name for himself at all. And I

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Speaker 1: started reading some of his stuff prior to that and

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Speaker 1: that and really falling in you know, kind of falling

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Speaker 1: in love with that kitchen style of writing. There was

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Speaker 1: a little bit of Caro Peppert in there with his

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Speaker 1: own sanity, you know, Bourdain's insanity. So yeah, Kitching Confidential

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Speaker 1: the best of the best. I mean that I think

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Speaker 1: put restaurants on the map in the sense that it

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Speaker 1: created this rock star element to it. You know, these

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Speaker 1: these long nights and you know, cocaine fueled three day

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Speaker 1: banquet events that Bourdain was able to kind of make

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Speaker 1: sounds really sexy and fun and exciting and good for him. Yeah,

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Speaker 1: it was. It was very eye opening. I remember reading

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Speaker 1: that book also. I mean it might have been very

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Speaker 1: early in my in the internet age. I mean, I

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Speaker 1: still remember the Zagat Guide, which I knew it as

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Speaker 1: a New Yorker. That thing for going out to eat

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Speaker 1: in New York City was like the Bible, right, I mean,

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Speaker 1: because because there are so many restaurants, and I always

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Speaker 1: tell people it used to be that New York was

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Speaker 1: I mean, in my opinionum, so far above the rest

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Speaker 1: of American cities in terms of just the top tier

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Speaker 1: of food and then the options. It's all blows everywhere

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Speaker 1: else out of the water in terms of options. But Chicago, La,

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Speaker 1: actually a whole bunch of cities now have food that's

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Speaker 1: really you know, at the same level. So I remember

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Speaker 1: reading a Kitchen Confidential, and because you didn't have all

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Speaker 1: these sites to tell you about these sort of inner

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Speaker 1: workings of restaurants and all the reviews and all these things,

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Speaker 1: you can you know, now you can go, you can

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Speaker 1: see the men, you see the photos, see the staff,

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Speaker 1: see you know, all the amount of information that's at

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Speaker 1: our fingertips. When Bourdaine wrote Kitchen Confidential, there were things

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Speaker 1: that people took out of like, ah, maybe I don't

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Speaker 1: want to order the special on Sunday for brunch that

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Speaker 1: seems to be just thrown together from whatever they didn't

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Speaker 1: sell the night before. But what are what are the rules?

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Speaker 1: I mean, I I have some as a customer, some

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Speaker 1: rules that I apply to restaurants, but I want to

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Speaker 1: as a chef and an owner operator, a guy who

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Speaker 1: knows the business, what are things that you tell people

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Speaker 1: if they're just looking to make wise choices about where

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Speaker 1: they're going out to eat, and you know, try to

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Speaker 1: guide them in the process. First and foremost, if you

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Speaker 1: are going to take any food home, get the server

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Speaker 1: to bring the to go container to you. Don't allow

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Speaker 1: them to put it into the container in the back,

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Speaker 1: because too many times I've seen not in my restaurants, obviously,

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Speaker 1: where they bring it back and then the food gets

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Speaker 1: either thrown away or thrown in the dishpit. And then

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Speaker 1: the server comes running back and they say no, they

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Speaker 1: wanted to take that home with them, And then you've

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Speaker 1: got dishwashers picking through the garbage to get that being

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Speaker 1: to put into the to go container. Oh yeah, all

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Speaker 1: the time. So I've yeah, think about it, right, I mean,

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Speaker 1: you know they come back, servers are running around, they

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Speaker 1: got four tables, they put a tray of food down,

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Speaker 1: and then the bus a runner or the dishwasher wants

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Speaker 1: to immediately clean it. Next thing, you know, that stuffs,

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Speaker 1: if it's not in the garbage, is sitting with five

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Speaker 1: other dirty pop plates piled on top of it. So

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Speaker 1: that's first and foremost. Get the container, use it at

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Speaker 1: your own table, right, and then put the food in

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Speaker 1: the container yourself. That is gold. I you know my

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Speaker 1: mother the other day we went out to eat and

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Speaker 1: she did that and I said, no, no, no, mum,

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Speaker 1: get get the container at the table. I went back

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Speaker 1: in the kitchen area. They threw me out. We're never

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Speaker 1: allowed back in that restaurant. I'm just kidding, all right.

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Speaker 1: So some of the maxims that are out there. If yeah,

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Speaker 1: if you see, if you see the kitchen, if right,

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Speaker 1: if you see the bathroom and how clean and well

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Speaker 1: appointed it is, you know, how clean and well appointed

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Speaker 1: the kitchen is? True or untrue? True? Yep? I totally

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Speaker 1: agree with that. Floorboards right where the floor actually meets

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Speaker 1: up the walls, if those are dirty, you know, that's

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Speaker 1: another sign that they're not necessarily taking care of things

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Speaker 1: in the kitchen as well, because the front of the

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Speaker 1: house is the easiest thing to keep clean. If you

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Speaker 1: can't keep that clean and the hard to wipe areas well,

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Speaker 1: then Lord only knows what's happening in the hard and

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Speaker 1: white areas in the back. And that's ultimately where bacteria

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Speaker 1: is going to grow, and you're gonna end up with

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Speaker 1: things like mora virus or whatever other food board and

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Speaker 1: illness is out there. What do you think if someone's

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Speaker 1: considering getting into this business. One thing I know, and

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Speaker 1: I grew up with a family friend who is a

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Speaker 1: restaurant tour like you, started out as a bus boy. Um,

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Speaker 1: I do have to say bus person now at whatever

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Speaker 1: you know, it was called bus boy in my day.

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Speaker 1: I don't know, but he started out as a as

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Speaker 1: a is it a busser? People will say, now, is

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Speaker 1: that is that the term that we're supposed to use?

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Speaker 1: I don't, right, a busser? And uh, he made his

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Speaker 1: way all the way up and now there's a bunch

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Speaker 1: of restaurants that are franchised in the name, and he's

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Speaker 1: not very well. And the thing that he would always say,

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Speaker 1: because I remember my family, we would ask him this

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Speaker 1: sometimes is that you're basically operating like a bank in

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Speaker 1: terms of cash coming in, cash coming out, whether it's

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Speaker 1: produce or actual cash people are paying their meals with.

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Speaker 1: So you have to be there all the time, or

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Speaker 1: you have to have someone you trust the same way

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Speaker 1: you trust them with your checkbook running the place. Does

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Speaker 1: that Does that ring true to you at all? I mean,

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Speaker 1: you know, this is just from a business side of it.

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Speaker 1: It's he basically said, you have to live there or

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Speaker 1: have a family member who lives at the restaurant. Yeah,

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Speaker 1: or you got to pay somebody a pretty good amount

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Speaker 1: of money or give them skin in the games so

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Speaker 1: that they're overseeing it. I mean, we're opening a restaurant,

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Speaker 1: sitting in a brand new restaurant we just opened right now,

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Speaker 1: and my wife and I run these restaurants, and I've

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Speaker 1: got my kids running around here at all times right

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Speaker 1: up the road. We always the first concept. We always

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Speaker 1: open that we because we like the franchise and scale

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Speaker 1: a lot of our concepts. We make sure that we're there,

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Speaker 1: you know, for at least the first six months, every

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Speaker 1: single shift twenty four seven. So my wife and I

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Speaker 1: split that up. We got cameras in and throughout all

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Speaker 1: of the restaurants. And then one thing that also we've

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Speaker 1: been doing more so is we're co packing a lot, right,

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Speaker 1: So we'll do an off site product development and execution

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Speaker 1: and then bring it into the restaurants so that there's

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Speaker 1: just less areas in which you can either steal, manipulate product,

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Speaker 1: or just in general mess up. Right, So then that's

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Speaker 1: a much easier approach. How is it finding people to

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Speaker 1: work at the level that you are looking for? These

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Speaker 1: is one thing that we're hearing a lot in the

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Speaker 1: post pandemic Europe. I get this on our radio show

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Speaker 1: all the time, people saying, or small business owners, which

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Speaker 1: is most restaurants. I mean, I know there's big restaurants

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Speaker 1: and restaurant franchising, etc. But you know, restaurant maybe has

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Speaker 1: fifteen twenty employees whatever it may be, so qualifies as

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Speaker 1: a small business. Say, it's just really hard to get

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Speaker 1: people who want to show up, and even if they

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Speaker 1: do show up, it's really hard to get them to

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Speaker 1: work with the same degree of you know, in enthusiasm, efficiency,

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Speaker 1: whatever you want to say, at the same level that

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Speaker 1: they previously did. As that is that a problem or

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Speaker 1: are you seeing that or are you disable to find

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Speaker 1: the right people for the right positions. And so it

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Speaker 1: moves pretty smoothly for us because we've been at the

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Speaker 1: game for so long loyalty, we've got our own kind

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Speaker 1: of deep bench, if you will. But constantly with opening

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Speaker 1: new concepts or pivoting, we do need to consider bringing

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Speaker 1: on new employees all the time. And it's totally different

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Speaker 1: caliber coming out of the pandemic three years now out

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Speaker 1: of it than it was let's say in twenty seventeen

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Speaker 1: or two eighteen. And it's not about you know, everybody

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Speaker 1: likes to lean into the money minimum wage, what do

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Speaker 1: we pay people. It's not about the money, right because

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Speaker 1: even if you're making let's say you're making fifteen dollars

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Speaker 1: an hour on unemployment or through government benefits not to work,

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Speaker 1: you don't get somebody in by paying them twenty dollars

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Speaker 1: an hour because then you're really only paying them five

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Speaker 1: dollars an hour. They're getting paid to not do anything.

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Speaker 1: You actually have to double the pay. Theoretically, to compete

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Speaker 1: with the government or whatever the benefits are. That's if

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Speaker 1: you're working and looking specifically within the restaurant industry. But

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Speaker 1: what we've done in the way that we've approached it

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Speaker 1: is that I actually don't hire people with restaurant experience.

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Speaker 1: I look for people who have no restaurant experience. It's

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Speaker 1: much easier to create the right habits than it is

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Speaker 1: to great bad habits. And we just budget for creating

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Speaker 1: our own little mini university within the restaurants to give

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Speaker 1: people the education they need to meet our standards. And

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Speaker 1: that's a much easier way to approach this, and people

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Speaker 1: are a lot more excited about doing that, especially people

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Speaker 1: who want to get into the restaurant industry who otherwise

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Speaker 1: having to experience. When people asking about this, do you

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Speaker 1: say if they say, hey, you know, I'm thinking about

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Speaker 1: getting in and becoming a you know, a chef, I

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Speaker 1: think there's a lot of even even I would say

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Speaker 1: from my own experience at a young age, you know,

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Speaker 1: and I mean like seventeen eighteen, it's like maybe man

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Speaker 1: going to culinary school. There's there's a romanticism around it, right,

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Speaker 1: because especially if you're somebody who just really appreciates and

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Speaker 1: thinks very highly of of well prepared and excellent food,

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Speaker 1: and we all need food to live. But you know

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Speaker 1: that that food becomes more of certainly a craft, if

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Speaker 1: not an art form for them. But you know that

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Speaker 1: you have, on the one hand, the oh, I'm going

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Speaker 1: to go to I don't know, a Quartum Blue and

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Speaker 1: Paris or something and go to some fancy, fancy school

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Speaker 1: and I'm gonna be amazing, and I'm gonna be in

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Speaker 1: this like kitchen that works like a Swiss watch and everything,

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Speaker 1: and maybe I'll I'll start doing some uh, you know,

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Speaker 1: influencer YouTube stuff, and then you have the more boordained

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Speaker 1: kitchen confidential. Obviously he became a huge superstar, but I

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Speaker 1: mean what he writes about, which is, you know, burning

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Speaker 1: your your knuckles and your fingers and being there at

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Speaker 1: night and cutting your your thumb open and having just

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Speaker 1: rapid quickly you don't want to miss dinner service. You know,

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Speaker 1: how do you like balance those two things when you're

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Speaker 1: talking to somebody about the business. Well, first and foremost,

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Speaker 1: that's how people don't go to culinary school. If you

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Speaker 1: are going to go to culinary school, go after you've

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Speaker 1: got at least three or four years experience under your

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Speaker 1: belt because you won't appreciate it and you'll spend a

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Speaker 1: ton of money. I mean, the price of culinary school

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Speaker 1: is just unbelievable and Taiway robbery, and you know, the

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Speaker 1: education system has been infested with obviously, you know, is

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Speaker 1: there a w You got to tell me the chef.

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Speaker 1: Is there a wokeness in culinary school now? Too? Because

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Speaker 1: every other school there's it's hard, it's horrible. It's just

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Speaker 1: as bad, if not worse, to be honest, because you know,

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Speaker 1: in the culinary world, the people that want to get

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Speaker 1: into culinary now, ninety percent of them want to do

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Speaker 1: it because they want to be the next network star,

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Speaker 1: they want to have some huge YouTube channel. They don't

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Speaker 1: understand the work that goes into it. So there's this

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Speaker 1: quasi Hollywood like element to the people that are going

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Speaker 1: into it. And then obviously that kind of galvanizes within

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Speaker 1: the culinary school system and it's higher education in general. Right,

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Speaker 1: They're all drinking the same juice. It's the same calculus,

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Speaker 1: whether it's culinary or whether it's liberal arts, which they've

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Speaker 1: kind of merged to some degree. So yeah, it's just

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Speaker 1: I mean, it's just as bad. I'll put it to

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Speaker 1: you this way. I don't even call my dishwashers dishwashers.

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Speaker 1: All of them are aquatic directors. That took me a second.

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Speaker 1: I was like, oh, is this the new term? Note?

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Speaker 1: I don't. I don't think so. Very life aquatique steves you.

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Speaker 1: Do you ever see that? By the way, Oh, it's

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00:20:30,920 --> 00:20:34,119
Speaker 1: a great movie, A Garden. I should probably check that

421
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Speaker 1: one out. Data breaches, my friends, happen all the time,

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Speaker 1: and if you're not paying attention, you can get absolutely rinsed.

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Speaker 1: I mean you'll find out they've got a credit card

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Speaker 1: taken out on your name, they've got loans taken out

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Speaker 1: of your name, and you can't watch all this stuff.

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Speaker 1: I mean, there are breaches that have hundreds of millions

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Speaker 1: of individual data files that go out there. They're on

428
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429
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430
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431
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432
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433
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445
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446
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Speaker 1: to have it. It's like insurance for your identity online

447
00:21:44,240 --> 00:21:51,119
Speaker 1: in a sense. So, my friend, is the culinary world

448
00:21:51,200 --> 00:21:53,560
Speaker 1: as left wing as it seems to an outsider who

449
00:21:53,560 --> 00:21:57,399
Speaker 1: watches a little bit of Top Chef and sees like

450
00:21:57,520 --> 00:22:01,440
Speaker 1: Tom Colligio sounding like a Marxist theoretician when he goes

451
00:22:01,440 --> 00:22:03,719
Speaker 1: on Bill Maher. I mean, you know, is it just

452
00:22:03,760 --> 00:22:06,040
Speaker 1: the people we hear from or is it overtaken? I mean,

453
00:22:06,080 --> 00:22:08,879
Speaker 1: you know, right now. You mentioned before journalism school, by

454
00:22:08,920 --> 00:22:10,680
Speaker 1: the way, a bigger waste than even going to culinary

455
00:22:10,760 --> 00:22:13,240
Speaker 1: school in terms of expense and education, total waste of time.

456
00:22:13,760 --> 00:22:18,959
Speaker 1: But journalists or people consider them such are ninety percent leftists, democrats,

457
00:22:19,000 --> 00:22:21,359
Speaker 1: whatever you want to call them. Is the culinary world

458
00:22:21,480 --> 00:22:24,280
Speaker 1: also kind of overtaken with wokeness in that way in

459
00:22:24,400 --> 00:22:27,440
Speaker 1: terms of chefs and an owner, operators or are there

460
00:22:27,440 --> 00:22:29,840
Speaker 1: more conservatives than we think? We just don't hear from

461
00:22:29,840 --> 00:22:33,240
Speaker 1: them a lot. I would say it's a little bit

462
00:22:33,280 --> 00:22:34,960
Speaker 1: of both, right. I don't think that they know what

463
00:22:35,119 --> 00:22:37,920
Speaker 1: they are. And I say that not to be condescending,

464
00:22:38,080 --> 00:22:40,840
Speaker 1: but you know, this is an industry where you've got

465
00:22:40,840 --> 00:22:43,480
Speaker 1: to work fourteen to sixteen hours a day on your feet,

466
00:22:43,600 --> 00:22:46,040
Speaker 1: hustling just to get by. That's why most restaurant tours

467
00:22:46,040 --> 00:22:47,960
Speaker 1: are pretty bad at social media, right. I mean, you

468
00:22:48,000 --> 00:22:50,320
Speaker 1: see all these restaurants that don't have websites, they don't

469
00:22:50,359 --> 00:22:52,840
Speaker 1: have social media presence. It's because they're just doing everything

470
00:22:52,880 --> 00:22:55,000
Speaker 1: that they can in order to operate and hitting the

471
00:22:55,080 --> 00:22:58,679
Speaker 1: necessary break even margins. So what we're left with is,

472
00:22:58,960 --> 00:23:03,000
Speaker 1: you know, the the you know a little buffet of

473
00:23:03,040 --> 00:23:05,719
Speaker 1: information that we get every single day, and those are

474
00:23:05,720 --> 00:23:12,360
Speaker 1: the headlines. So we as an industry are just taking

475
00:23:12,720 --> 00:23:15,400
Speaker 1: these little bits, these headlines, which we know are incredibly

476
00:23:15,520 --> 00:23:18,520
Speaker 1: left leading, and we think of that as fact. And

477
00:23:18,640 --> 00:23:20,920
Speaker 1: I say we kind of in this collective sense. Obviously

478
00:23:21,560 --> 00:23:23,240
Speaker 1: you know me if you follow me on Twitter, those

479
00:23:23,240 --> 00:23:26,560
Speaker 1: aren't necessarily my viewpoints. And when I actually start to

480
00:23:26,600 --> 00:23:28,320
Speaker 1: talk to a lot of these restaurant owners, which I

481
00:23:28,320 --> 00:23:31,040
Speaker 1: did during the pandemic, and explain to them why the

482
00:23:31,080 --> 00:23:35,200
Speaker 1: government wasn't the answer to COVID, and why unemployment benefits

483
00:23:35,200 --> 00:23:38,199
Speaker 1: weren't available for their employees even though the government basically

484
00:23:38,240 --> 00:23:40,080
Speaker 1: forced them out of work, and why they were not

485
00:23:40,080 --> 00:23:42,440
Speaker 1: getting any money from the government even though the government's

486
00:23:42,440 --> 00:23:44,760
Speaker 1: the one that forced them to shut down. They a

487
00:23:44,760 --> 00:23:46,760
Speaker 1: lot of people woke up. And I can't even tell

488
00:23:46,800 --> 00:23:49,639
Speaker 1: you how many hundreds of messages I got during COVID

489
00:23:49,720 --> 00:23:51,840
Speaker 1: day said oh, thank you so much for speaking out.

490
00:23:51,880 --> 00:23:54,359
Speaker 1: I never realized how oppressive and how crazy the government

491
00:23:54,400 --> 00:23:57,120
Speaker 1: could be until COVID. But I can't say anything because

492
00:23:57,119 --> 00:23:59,240
Speaker 1: I'll get canceled in the industry. I mean I got

493
00:23:59,240 --> 00:24:02,600
Speaker 1: fully canceled, right I had. I got dropped from board positions.

494
00:24:02,640 --> 00:24:05,080
Speaker 1: I obviously I was at the time doing a lot

495
00:24:05,119 --> 00:24:07,520
Speaker 1: of food network stuff, TV stuff. Never been asked back

496
00:24:07,800 --> 00:24:10,919
Speaker 1: to do any of that, and you got canceled. You

497
00:24:10,960 --> 00:24:14,560
Speaker 1: got canceled over the COVID stuff. Oh, I got fully

498
00:24:14,600 --> 00:24:18,160
Speaker 1: canceled on that stuff. Yep. Prior to prior to the pandemic,

499
00:24:18,200 --> 00:24:20,159
Speaker 1: I've been you know, kind of an outspoken guy, but

500
00:24:20,280 --> 00:24:22,560
Speaker 1: more hue, more from the perspective of being funny and

501
00:24:22,600 --> 00:24:24,960
Speaker 1: touching on a lot of kind of food libertarian topics,

502
00:24:25,080 --> 00:24:27,719
Speaker 1: right like why can't I import why can't I use

503
00:24:27,800 --> 00:24:30,280
Speaker 1: cheese it hasn't been pasteurized, and talking about local food

504
00:24:30,280 --> 00:24:34,359
Speaker 1: systems and peppering in the government element to those conversations.

505
00:24:34,400 --> 00:24:36,920
Speaker 1: When it came to the pandemic with me speaking out, yep,

506
00:24:37,200 --> 00:24:40,439
Speaker 1: totally dropped, totally dropped from any of my you know,

507
00:24:40,520 --> 00:24:45,480
Speaker 1: kind of industry trade stuff. And you know what Number one,

508
00:24:45,600 --> 00:24:49,919
Speaker 1: I don't care and number two are business skyrocketed? They

509
00:24:50,119 --> 00:24:53,119
Speaker 1: parallel economy is real. And when you speak out and

510
00:24:53,119 --> 00:24:56,000
Speaker 1: you're brave about what you believe in and beliefs that

511
00:24:56,040 --> 00:24:59,360
Speaker 1: are the foundation of liberty and obviously all those things

512
00:24:59,359 --> 00:25:01,240
Speaker 1: that we know of about in America and what this

513
00:25:01,600 --> 00:25:03,960
Speaker 1: country is founded on, people are going to support you,

514
00:25:04,040 --> 00:25:05,720
Speaker 1: no matter how far and why they got to go

515
00:25:05,960 --> 00:25:07,880
Speaker 1: to get to your product. I mean we had people

516
00:25:07,920 --> 00:25:11,480
Speaker 1: calling from Kalamazoo, Michigan saying, hey, take my credit card number,

517
00:25:11,600 --> 00:25:14,399
Speaker 1: here's three four hundred dollars just ringing something up. I

518
00:25:14,440 --> 00:25:16,480
Speaker 1: want to be able to support your business just for

519
00:25:16,600 --> 00:25:19,640
Speaker 1: you speaking out. It was unbelievable. Yeah, I think that's

520
00:25:19,760 --> 00:25:22,480
Speaker 1: so important that we've seen this more and more in

521
00:25:22,520 --> 00:25:24,080
Speaker 1: the last few years. I think COVID was a big

522
00:25:24,080 --> 00:25:27,520
Speaker 1: turning point actually, where people realized that if whether it's

523
00:25:27,960 --> 00:25:31,240
Speaker 1: a creator online or somebody who's speaking out against the machinery,

524
00:25:31,680 --> 00:25:34,440
Speaker 1: or businesses who were standing up against the apparatus, and

525
00:25:34,440 --> 00:25:37,919
Speaker 1: there were there was that Jim Atalysts gym in New Jersey.

526
00:25:37,960 --> 00:25:40,880
Speaker 1: Remember those guys who refused to shop out. Yeah, totally right.

527
00:25:41,200 --> 00:25:43,359
Speaker 1: They were totally right. You know this is people forget this.

528
00:25:43,560 --> 00:25:46,040
Speaker 1: It's not like they weren't reckless, they weren't wrong. There

529
00:25:46,119 --> 00:25:48,560
Speaker 1: was that bar, and I think it was Staten Island

530
00:25:48,560 --> 00:25:51,000
Speaker 1: that refused to close. There was a bar that got

531
00:25:51,080 --> 00:25:53,200
Speaker 1: shut down by the DC authorities that kept saying, look,

532
00:25:53,200 --> 00:25:54,720
Speaker 1: we're not just closing or we're not going to do

533
00:25:54,760 --> 00:25:59,200
Speaker 1: the vaccine passport I know you kept serving outdoors, which

534
00:25:59,480 --> 00:26:01,280
Speaker 1: I mean, I've been safe to serve indoors. I know

535
00:26:01,320 --> 00:26:03,160
Speaker 1: at the time, that's a tougher argument to make to

536
00:26:03,200 --> 00:26:07,159
Speaker 1: prevent people from being served food outdoors. That's just sadism, right,

537
00:26:07,280 --> 00:26:09,880
Speaker 1: that's just wanting people to be miserable and punish them

538
00:26:10,119 --> 00:26:13,159
Speaker 1: for no actual reason other than asserting the control of

539
00:26:13,160 --> 00:26:16,280
Speaker 1: the state. You know, it's funny you brought up libertarian

540
00:26:16,280 --> 00:26:19,480
Speaker 1: food issues. Always. I'm always reminded of the fact when

541
00:26:19,520 --> 00:26:21,080
Speaker 1: we talk a lot of the FBI these days and

542
00:26:21,119 --> 00:26:23,159
Speaker 1: all the documents and the Marlago raid and all this

543
00:26:23,200 --> 00:26:26,000
Speaker 1: stuff that's going on. Do you know about the the

544
00:26:26,000 --> 00:26:30,120
Speaker 1: the Amish unpasteurized milk ring that the FBI took down

545
00:26:30,119 --> 00:26:33,639
Speaker 1: and I figured you would, the FBI actually ran a

546
00:26:33,760 --> 00:26:40,600
Speaker 1: sting operation in conjunction with the FDA on unpasteurized milk

547
00:26:41,000 --> 00:26:45,040
Speaker 1: from Amish people in Pennsylvania Dutch Country. That actually happened.

548
00:26:46,520 --> 00:26:50,000
Speaker 1: It is absolutely unbelievable. You can just talk about food

549
00:26:50,080 --> 00:26:52,480
Speaker 1: in the government, and I think every single food story

550
00:26:52,560 --> 00:26:56,080
Speaker 1: or case study will exhibit to the average person how

551
00:26:56,160 --> 00:26:58,840
Speaker 1: insane the government is and how insane these three little

552
00:26:59,000 --> 00:27:01,480
Speaker 1: letter agencies are. When you're talking about the FBI, and

553
00:27:01,520 --> 00:27:04,280
Speaker 1: you get into kind of these complicated avenues with documents

554
00:27:04,280 --> 00:27:08,080
Speaker 1: and classifications. It glazes people's eyes over right. The average

555
00:27:08,119 --> 00:27:10,480
Speaker 1: everyday person who's going and working two jobs and taking

556
00:27:10,520 --> 00:27:12,359
Speaker 1: their care of their family. They don't care about it,

557
00:27:12,359 --> 00:27:14,439
Speaker 1: they don't think about it when you start to explain

558
00:27:14,480 --> 00:27:16,560
Speaker 1: it by way of food. And I always say food

559
00:27:16,600 --> 00:27:19,040
Speaker 1: is the great unifier. It's such a great medium through

560
00:27:19,040 --> 00:27:23,320
Speaker 1: which you can actually get people to understand not just politics,

561
00:27:23,320 --> 00:27:26,560
Speaker 1: but kind of community government, all of those things and

562
00:27:26,600 --> 00:27:29,800
Speaker 1: where they the crossroads are. But this story about the

563
00:27:29,840 --> 00:27:33,359
Speaker 1: milk is unbelievable. Or the fact that like I can't

564
00:27:33,440 --> 00:27:37,480
Speaker 1: serve cheese that hasn't been aged for sixty days because

565
00:27:37,720 --> 00:27:41,000
Speaker 1: of the theoretically there's bacteria in that cheese that could

566
00:27:41,040 --> 00:27:44,440
Speaker 1: make you sick, but only. But on the counterpoint that

567
00:27:44,600 --> 00:27:47,720
Speaker 1: to the fact that only two percent of all seafood

568
00:27:47,760 --> 00:27:50,439
Speaker 1: imports in the United States are inspected by the FDA,

569
00:27:50,560 --> 00:27:53,119
Speaker 1: ninety eight percent come through. And if you tested that

570
00:27:53,240 --> 00:27:55,520
Speaker 1: ninety eight percent, which we actually did a test back

571
00:27:55,560 --> 00:27:58,800
Speaker 1: when I ran a seafood nonprofit, at least fifty to

572
00:27:58,840 --> 00:28:01,560
Speaker 1: sixty percent of it is I could leach and antibiotics

573
00:28:01,600 --> 00:28:05,040
Speaker 1: and malchite green, all these chemicals that we aren't even

574
00:28:05,080 --> 00:28:06,720
Speaker 1: allowed to have in our food system. But the guy

575
00:28:06,760 --> 00:28:09,480
Speaker 1: serve and cheese that hasn't been pasteurized is going to

576
00:28:09,520 --> 00:28:12,560
Speaker 1: get arrested, or the amish guy who's serving unpasteurized milk

577
00:28:12,760 --> 00:28:14,639
Speaker 1: is going to get arrested and have an entire FDA

578
00:28:14,760 --> 00:28:17,840
Speaker 1: task forspond Well, I always remind everybody that they shouldn't

579
00:28:17,880 --> 00:28:20,280
Speaker 1: be surprised about what a little maniac Fauci is. And

580
00:28:20,280 --> 00:28:21,560
Speaker 1: I don't know if you know this, by the android,

581
00:28:21,560 --> 00:28:22,840
Speaker 1: if you follow me on Twitter, you would have known

582
00:28:22,840 --> 00:28:24,760
Speaker 1: this in the beginning of the pandemic. I don't think

583
00:28:24,760 --> 00:28:28,000
Speaker 1: anybody hated Fauci more and sooner than me. I was.

584
00:28:28,119 --> 00:28:31,159
Speaker 1: I was, this guy is the absolute worst. I was

585
00:28:31,200 --> 00:28:34,239
Speaker 1: saying in an April of twenty twenty. I was totally like,

586
00:28:34,480 --> 00:28:37,240
Speaker 1: this guy is a tyrant. He's awful. Like the whole

587
00:28:37,280 --> 00:28:39,440
Speaker 1: thing was a mess to me. But I always remind

588
00:28:39,440 --> 00:28:42,480
Speaker 1: people that, you know, the FDA. We often, you know,

589
00:28:42,600 --> 00:28:44,680
Speaker 1: people think of the FDA and oh, FDA approval for

590
00:28:44,760 --> 00:28:47,240
Speaker 1: like a vaccine or drugs or whatever. The FDA also

591
00:28:47,360 --> 00:28:50,560
Speaker 1: is what gives us the eating uh, you know, like

592
00:28:50,640 --> 00:28:54,160
Speaker 1: slightly undercooked meat or shellfish or whatever it might you know,

593
00:28:54,240 --> 00:28:58,480
Speaker 1: give you uh, you know, some kind of terrible bacterial infection,

594
00:28:58,520 --> 00:29:00,400
Speaker 1: or you might just you know, you know, eight of

595
00:29:00,400 --> 00:29:02,880
Speaker 1: the whole thing. It's like, oh, that's true of anything.

596
00:29:02,920 --> 00:29:05,320
Speaker 1: You could eat lettuce and get e cole. I like,

597
00:29:05,440 --> 00:29:07,400
Speaker 1: why are we doing this thing on the bottom of

598
00:29:07,440 --> 00:29:10,040
Speaker 1: the FDA, you know, with the FDA warning every time

599
00:29:10,040 --> 00:29:13,640
Speaker 1: I go to a steakhouse. I'm sorry, I'm a civilized person.

600
00:29:13,680 --> 00:29:15,760
Speaker 1: I'm not ordering my steak well done. I'm ordering it

601
00:29:15,880 --> 00:29:18,680
Speaker 1: medium rare. If I die, I die, you know. But

602
00:29:18,760 --> 00:29:21,560
Speaker 1: that's what the FDA has been, the little the little

603
00:29:21,600 --> 00:29:25,760
Speaker 1: hall monitor in every restaurant across America at the bottom

604
00:29:25,800 --> 00:29:29,680
Speaker 1: of the menu, it's it's moronic. Well it was funny

605
00:29:29,720 --> 00:29:31,600
Speaker 1: actually you bring that up, because the other day I

606
00:29:31,640 --> 00:29:33,520
Speaker 1: was in a I was at a hotel and then

607
00:29:33,520 --> 00:29:35,600
Speaker 1: they're outside of the conference room. Is that sign that

608
00:29:35,640 --> 00:29:38,440
Speaker 1: you see in California everywhere? And I don't know why

609
00:29:38,440 --> 00:29:40,240
Speaker 1: it stood out to me, like I've seen it, but

610
00:29:40,240 --> 00:29:41,600
Speaker 1: it just stood out to me, and it was, you know,

611
00:29:41,840 --> 00:29:44,760
Speaker 1: drinking a distilled spirits blah blah blah can lead to

612
00:29:44,760 --> 00:29:47,000
Speaker 1: birth defects and children if you're pregnant, right, it was

613
00:29:47,040 --> 00:29:48,960
Speaker 1: just this little sign. I looked at the sign, and

614
00:29:49,000 --> 00:29:52,120
Speaker 1: I thought to myself, how many people have looked at

615
00:29:52,160 --> 00:29:53,880
Speaker 1: that sign and said, you know, I'm not going to

616
00:29:53,960 --> 00:29:56,880
Speaker 1: have this class of wine actually, or I'm not going

617
00:29:56,920 --> 00:29:59,360
Speaker 1: to go into this conference or this ballroom like And

618
00:29:59,400 --> 00:30:01,880
Speaker 1: then on the flip side, how many of those signs

619
00:30:01,880 --> 00:30:04,239
Speaker 1: have been printed? How many millions of dollars have been

620
00:30:04,280 --> 00:30:06,400
Speaker 1: spent to print those signs? And I can guarantee you

621
00:30:06,640 --> 00:30:10,800
Speaker 1: it hasn't even helped one person. And yet they they'll

622
00:30:10,840 --> 00:30:12,959
Speaker 1: they'll never stop. Once they get this stuff going, they

623
00:30:12,960 --> 00:30:16,600
Speaker 1: will keep pushing it and pushing it further and further. Actually,

624
00:30:17,640 --> 00:30:19,560
Speaker 1: some interesting stuff that I've seen on by the way,

625
00:30:19,600 --> 00:30:22,240
Speaker 1: your Twitter account, if someone just wants to see food

626
00:30:22,720 --> 00:30:24,200
Speaker 1: by I'm trying to get into a little bit. I'm

627
00:30:24,200 --> 00:30:25,720
Speaker 1: getting married, so I'm trying to get into a little

628
00:30:25,720 --> 00:30:28,160
Speaker 1: a little better shape. You're not making it easy with

629
00:30:28,240 --> 00:30:34,360
Speaker 1: your like hash browns with Bernez sauce and lobster burritos

630
00:30:34,400 --> 00:30:36,000
Speaker 1: and all this stuff that you're making all the time.

631
00:30:36,360 --> 00:30:39,120
Speaker 1: Do you serve some of these delicious concoctions in your

632
00:30:39,160 --> 00:30:42,680
Speaker 1: restaurants or are you just making everybody go oh that

633
00:30:42,840 --> 00:30:44,840
Speaker 1: look so amazing, you know what I'm saying, Like you

634
00:30:44,920 --> 00:30:46,320
Speaker 1: are any of these on the menu, the stuff that

635
00:30:46,320 --> 00:30:48,320
Speaker 1: I'm seeing on your Twitter account, I mean there was

636
00:30:48,360 --> 00:30:50,680
Speaker 1: hold on, there's there's one that I saw a lobster

637
00:30:50,920 --> 00:30:57,040
Speaker 1: bacon burrito with eggs from Cartier. Well, it's a little

638
00:30:57,040 --> 00:30:59,719
Speaker 1: bit of both, right, So um, two things. Number one,

639
00:30:59,720 --> 00:31:01,440
Speaker 1: I want that to be an outlet for this kind

640
00:31:01,480 --> 00:31:03,080
Speaker 1: of food point that you see with your eyes and

641
00:31:03,080 --> 00:31:06,000
Speaker 1: not with your hands. So it's actually fulfilling people's kind

642
00:31:06,000 --> 00:31:08,880
Speaker 1: of culinary desires without them going to the refrigerator and

643
00:31:08,920 --> 00:31:11,360
Speaker 1: adding on the calories. So I see myself as just

644
00:31:12,120 --> 00:31:14,520
Speaker 1: a little bit of an outlet without adding the weight

645
00:31:14,560 --> 00:31:16,760
Speaker 1: on Number two, a lot of what I cook and

646
00:31:16,800 --> 00:31:18,400
Speaker 1: what we put together and I take photos of it's

647
00:31:18,440 --> 00:31:20,840
Speaker 1: all for the team, right, So it's fruchao, It's I

648
00:31:20,960 --> 00:31:23,640
Speaker 1: let all my chefs and cooks and you know aquatic

649
00:31:23,680 --> 00:31:25,880
Speaker 1: directors kind of cook their own food and take photos

650
00:31:25,920 --> 00:31:27,800
Speaker 1: of it. It's fun. And then thirdly, yes, we do

651
00:31:27,840 --> 00:31:29,920
Speaker 1: have a lot of those decadent, indulgent, kind of over

652
00:31:29,960 --> 00:31:32,680
Speaker 1: the top items that we run as features on the menu,

653
00:31:32,840 --> 00:31:35,000
Speaker 1: but by and large, ninety percent of my menus are

654
00:31:35,000 --> 00:31:37,720
Speaker 1: a lot healthier and approachable. They're crave worthy, right, and

655
00:31:37,800 --> 00:31:40,000
Speaker 1: they're they're they're full of butters and real fats. We

656
00:31:40,000 --> 00:31:42,960
Speaker 1: don't use any seed oils, tons of pressure herbs, vinegars,

657
00:31:43,000 --> 00:31:47,720
Speaker 1: like real bright, vibrant food. But yeah, the decadence certainly

658
00:31:48,000 --> 00:31:50,920
Speaker 1: is it draws in a little bit of a crowd.

659
00:31:51,320 --> 00:31:53,440
Speaker 1: And we sold a ton of those lobster breakfast burritos

660
00:31:53,480 --> 00:31:55,840
Speaker 1: this Sunday alone. Yeah looked, I mean they look amazing

661
00:31:55,880 --> 00:31:59,120
Speaker 1: on the Twitter account, I'm sure on the Instagram on

662
00:31:59,160 --> 00:32:01,400
Speaker 1: the seafood question. By the way, it's funny because before

663
00:32:01,400 --> 00:32:06,640
Speaker 1: I'm talking, my my fiance had just made tuna Nieua's salad,

664
00:32:07,040 --> 00:32:09,280
Speaker 1: and so we had tuna, and you know, she's an

665
00:32:09,280 --> 00:32:12,800
Speaker 1: excellent cook, and I was thinking this, I was like, well,

666
00:32:13,160 --> 00:32:17,479
Speaker 1: where should one get? How can you maneuver around? I'm like,

667
00:32:17,520 --> 00:32:19,960
Speaker 1: I know, for example, there's all these different designations with eggs,

668
00:32:20,000 --> 00:32:22,000
Speaker 1: and I also know that eggs have gotten crazy expensive.

669
00:32:22,000 --> 00:32:23,600
Speaker 1: I'm sure you guys do too, because you're having to

670
00:32:23,600 --> 00:32:25,160
Speaker 1: look very closely at the costs all the time for

671
00:32:25,160 --> 00:32:29,320
Speaker 1: your business. But you know, there's like I can't even

672
00:32:29,320 --> 00:32:31,719
Speaker 1: think of all the different designations. But there's like free range,

673
00:32:31,880 --> 00:32:34,440
Speaker 1: there's you know, grain fad, there's all this different stuff

674
00:32:34,640 --> 00:32:37,680
Speaker 1: that goes into the chickens. How can you maneuver around

675
00:32:37,880 --> 00:32:41,360
Speaker 1: buying fish that is the best fish that you can get?

676
00:32:41,840 --> 00:32:44,840
Speaker 1: Is it about what species you're gonna buy? Is there

677
00:32:44,880 --> 00:32:47,040
Speaker 1: any real labeling you can look for? Like, how do

678
00:32:47,080 --> 00:32:50,800
Speaker 1: you know? That's a great question. So just to kind

679
00:32:50,840 --> 00:32:52,880
Speaker 1: of break it down, and I'm going to speak broadly, right,

680
00:32:53,000 --> 00:32:56,320
Speaker 1: so obviously there's nuanced to this. But Number one US wild.

681
00:32:56,440 --> 00:32:58,320
Speaker 1: Anytime I want to get wild seafood, I get it

682
00:32:58,360 --> 00:33:00,400
Speaker 1: from the United States. We have the best trees in

683
00:33:00,440 --> 00:33:03,040
Speaker 1: the world. Actually, we could feed most of the world

684
00:33:03,040 --> 00:33:05,640
Speaker 1: with our fisheries alone, and yet we export the majority

685
00:33:05,640 --> 00:33:08,120
Speaker 1: of it. The third largest trade deficit behind oil and

686
00:33:08,120 --> 00:33:12,640
Speaker 1: automobiles is seafood. So US wild number one. Number two,

687
00:33:12,680 --> 00:33:14,479
Speaker 1: if you are going to buy farm seafood, which more

688
00:33:14,480 --> 00:33:16,760
Speaker 1: than sixty percent of the seafood we consume in the world,

689
00:33:17,040 --> 00:33:19,040
Speaker 1: is farm which is not a bad thing. Actually, a

690
00:33:19,240 --> 00:33:22,040
Speaker 1: farm seafood is made huge giant steps forward and is

691
00:33:22,080 --> 00:33:25,360
Speaker 1: pretty healthy and sustainable. I look for something called the BAP,

692
00:33:25,560 --> 00:33:28,960
Speaker 1: which is Best Aquaculture Practice. It is a third party

693
00:33:29,040 --> 00:33:32,800
Speaker 1: organization that certifies everything from the feed to the processors

694
00:33:32,880 --> 00:33:35,440
Speaker 1: down to the fish. And it's just a little label

695
00:33:35,480 --> 00:33:37,880
Speaker 1: on the package. He says, BAP, it's two blue and

696
00:33:37,960 --> 00:33:40,920
Speaker 1: white fish. And then if I am going to buy

697
00:33:40,960 --> 00:33:45,280
Speaker 1: international seafood, perhaps New Zealand, Australia, Japanese fish, which all

698
00:33:45,280 --> 00:33:49,040
Speaker 1: are great, I look for the MSc logo logo, which

699
00:33:49,080 --> 00:33:51,600
Speaker 1: is basically the same as the BAP but for wild fish.

700
00:33:51,720 --> 00:33:55,600
Speaker 1: So number one US wild number two Best Aquaculture Practice

701
00:33:55,640 --> 00:33:59,040
Speaker 1: with the BAP logo, number three the MSc logo. And

702
00:33:59,240 --> 00:34:02,120
Speaker 1: here's the thing about seafood. Frozen is actually not a

703
00:34:02,160 --> 00:34:05,120
Speaker 1: bad thing. And I'll tell you this. Of all seafood's

704
00:34:05,160 --> 00:34:07,120
Speaker 1: been frozen, it gets frozen in the minute it gets

705
00:34:07,120 --> 00:34:09,960
Speaker 1: on the boat. There's not a requirement that you have

706
00:34:10,040 --> 00:34:12,720
Speaker 1: to label fresh versus frozen. So most of the seafood

707
00:34:12,760 --> 00:34:14,400
Speaker 1: that you see that's being sold as fresh and the

708
00:34:14,400 --> 00:34:17,960
Speaker 1: fish counter has been frozen. You have to freeze sushi

709
00:34:18,080 --> 00:34:20,480
Speaker 1: to kill the bacteria, so all sushi that we consider

710
00:34:20,520 --> 00:34:24,320
Speaker 1: to be the freshest has been frozen. Freezing technology is

711
00:34:24,480 --> 00:34:27,360
Speaker 1: very advanced nowadays, so once again I would look, I

712
00:34:27,440 --> 00:34:32,239
Speaker 1: actually go to and seek out frozen seafood for that

713
00:34:32,360 --> 00:34:35,799
Speaker 1: very reason. In many cases, is sushi grade really a

714
00:34:35,840 --> 00:34:38,840
Speaker 1: thing or is that just a marketing term. It's a

715
00:34:38,880 --> 00:34:41,840
Speaker 1: marketing term. However, you can look for and I go

716
00:34:41,920 --> 00:34:46,160
Speaker 1: for sashimi like, I'll typically look for a product that

717
00:34:46,239 --> 00:34:49,240
Speaker 1: will market it as this is sashimi ready or sashimi grade.

718
00:34:49,640 --> 00:34:51,759
Speaker 1: When I am shopping for fish like that right to

719
00:34:51,880 --> 00:34:54,960
Speaker 1: in a yellowtail some of those thicker meteor species, always

720
00:34:54,960 --> 00:34:57,280
Speaker 1: look at the label and make sure there's not carbon

721
00:34:57,360 --> 00:35:00,160
Speaker 1: monoxide in there. You would be shocked to find out

722
00:35:00,200 --> 00:35:04,160
Speaker 1: that they actually treat seafood with carbon monoxide because it

723
00:35:04,239 --> 00:35:08,200
Speaker 1: gives it that bright, bright red color. So they take

724
00:35:08,400 --> 00:35:11,680
Speaker 1: in like Indonesia, China. China does this a ton. They'll

725
00:35:11,680 --> 00:35:14,959
Speaker 1: take fish that's turning, it's like brown, and then they'll

726
00:35:15,000 --> 00:35:18,200
Speaker 1: they'll hit it with carbon monoxide. This is totally legal.

727
00:35:18,360 --> 00:35:20,040
Speaker 1: They'll hit it with carbon monoxide and then make it

728
00:35:20,080 --> 00:35:23,040
Speaker 1: that bright red watermelon color. So when you see tuna

729
00:35:23,120 --> 00:35:28,240
Speaker 1: that's that bright, bright, bright red watermelon color, it's actually trash.

730
00:35:28,280 --> 00:35:30,839
Speaker 1: They've taken bad fish and hit it with carbon monoxide.

731
00:35:31,000 --> 00:35:33,160
Speaker 1: So when you're looking for a good fresh tuna, you

732
00:35:33,239 --> 00:35:36,040
Speaker 1: almost want more of like a purple deeper kind of

733
00:35:36,120 --> 00:35:38,799
Speaker 1: ruby hue, which is the natural color of like a

734
00:35:38,800 --> 00:35:41,080
Speaker 1: bluefin or a yellow fin tuna. So when you are

735
00:35:41,120 --> 00:35:43,560
Speaker 1: buying it frozen, if it says treated with carbon monoxide,

736
00:35:44,280 --> 00:35:47,919
Speaker 1: don't don't buy that, people I've heard say, and you know, look,

737
00:35:47,920 --> 00:35:49,799
Speaker 1: it's food. So some people get a little snobby about

738
00:35:49,800 --> 00:35:53,640
Speaker 1: it that tilapia is a crap fish? Is that is

739
00:35:53,680 --> 00:35:55,560
Speaker 1: that unfair? Do you can you do good stuff with

740
00:35:55,600 --> 00:36:00,400
Speaker 1: Tilapia's tilapia getting a bad rap? They're yes and no.

741
00:36:00,600 --> 00:36:04,160
Speaker 1: So tilapia as a fish is just a species of

742
00:36:04,160 --> 00:36:09,040
Speaker 1: a freshwater right, So it's not the tilapia that's bad.

743
00:36:09,080 --> 00:36:10,879
Speaker 1: It's how you raise it, what you feed it, where

744
00:36:10,920 --> 00:36:14,640
Speaker 1: you the environment which it lives. So like Chinese tilapia nasty,

745
00:36:14,680 --> 00:36:16,799
Speaker 1: they were just these big muddy puddles and they'd probably

746
00:36:16,800 --> 00:36:19,960
Speaker 1: treated with antibiotics. But there's two types of tilapia, tilapia

747
00:36:20,040 --> 00:36:23,680
Speaker 1: from Colombia the country and then um and it's called

748
00:36:24,280 --> 00:36:27,680
Speaker 1: Regal Springs tilapia and they've got the vap logo. And

749
00:36:27,719 --> 00:36:30,479
Speaker 1: then there's another one called rain for Us Tilapia, which

750
00:36:30,520 --> 00:36:33,399
Speaker 1: is a real nice brand of tilapia. Just know where

751
00:36:33,440 --> 00:36:36,480
Speaker 1: it's coming from. They have to actually farm tilapia here

752
00:36:36,480 --> 00:36:39,320
Speaker 1: in the United States. That's a real, real, great product.

753
00:36:39,640 --> 00:36:42,920
Speaker 1: We grew tilapia in conjunction with the local high school here.

754
00:36:42,960 --> 00:36:45,000
Speaker 1: We grew like five hundred species. It was one hundred

755
00:36:45,000 --> 00:36:48,480
Speaker 1: percent organic. We had an integrated multi trophic apuaculture system

756
00:36:48,480 --> 00:36:50,920
Speaker 1: where we were growing vegetables with the students as well.

757
00:36:51,719 --> 00:36:54,040
Speaker 1: And it's tilapia, right, It was a great fish. But

758
00:36:54,120 --> 00:36:55,880
Speaker 1: we treated it and we gave it the right. So

759
00:36:56,000 --> 00:36:59,719
Speaker 1: I think they've gotten this rap about what you said

760
00:36:59,719 --> 00:37:01,279
Speaker 1: about you can just want to make a big vat

761
00:37:01,320 --> 00:37:03,680
Speaker 1: and throw these tilapi in there and the water's dirty,

762
00:37:03,719 --> 00:37:05,359
Speaker 1: and they do this in some other countries and then

763
00:37:05,360 --> 00:37:06,960
Speaker 1: they just freeze it and send it to the US.

764
00:37:07,040 --> 00:37:08,880
Speaker 1: So because I had heard that, people like, oh, you

765
00:37:08,880 --> 00:37:11,040
Speaker 1: know tilapia, you don't you don't want to eat you know,

766
00:37:11,160 --> 00:37:15,279
Speaker 1: eat that. Um. Anyway, I find the seafood discussion very

767
00:37:15,360 --> 00:37:19,000
Speaker 1: very interesting. Tips that you can give people, uh, tips

768
00:37:19,040 --> 00:37:23,040
Speaker 1: you can give people that for the everyday cook make

769
00:37:23,080 --> 00:37:25,440
Speaker 1: a big difference. I want to actually just you tell

770
00:37:25,520 --> 00:37:28,879
Speaker 1: me what those are. I need your help on something though.

771
00:37:30,520 --> 00:37:35,640
Speaker 1: Uh no, no, no, no, no, We're gonna get to tips.

772
00:37:35,680 --> 00:37:37,360
Speaker 1: I want to get your mind, your mind jogging on

773
00:37:37,400 --> 00:37:38,960
Speaker 1: that because and we also, you know, we gotta tease

774
00:37:38,960 --> 00:37:40,360
Speaker 1: this a little bit, because people right now I've been

775
00:37:40,520 --> 00:37:42,480
Speaker 1: listen like twenty thirty minutes. I want them to be like, oh,

776
00:37:42,640 --> 00:37:45,000
Speaker 1: I need the chef's tips. I can't go. I can't

777
00:37:45,040 --> 00:37:47,160
Speaker 1: bounce on this podcast to I get the chef's tips.

778
00:37:47,960 --> 00:37:53,640
Speaker 1: Um letting meat rest. I love cooking red meat. It's

779
00:37:53,640 --> 00:37:54,880
Speaker 1: one of the only things that I do with enough

780
00:37:54,920 --> 00:37:57,160
Speaker 1: frequency that I'm pretty decent at it. I'm a reverse

781
00:37:57,239 --> 00:37:59,560
Speaker 1: seer guy. Everyone tries to get me to be a

782
00:37:59,600 --> 00:38:02,440
Speaker 1: souvie eat guy. I just don't have the patience, and

783
00:38:02,520 --> 00:38:04,560
Speaker 1: I feel like I'm doing a science experiment or whatever.

784
00:38:04,880 --> 00:38:06,719
Speaker 1: Reverse here makes a lot of sense to me, and

785
00:38:06,760 --> 00:38:10,040
Speaker 1: I nail it every time. Like medium rare, great crust.

786
00:38:10,120 --> 00:38:12,279
Speaker 1: I did a little thing so that that chef you

787
00:38:12,400 --> 00:38:13,600
Speaker 1: give me a pad on the head. You know, you

788
00:38:13,640 --> 00:38:16,239
Speaker 1: wouldn't tell me to pack my knives and go. But

789
00:38:16,360 --> 00:38:19,520
Speaker 1: I'm sitting there, that's perfect right. I'm sitting there, though,

790
00:38:19,560 --> 00:38:23,080
Speaker 1: and I'm looking at this perfectly seared piece of medium rare,

791
00:38:23,280 --> 00:38:25,680
Speaker 1: you know, pinkish in the middle, medium rare. Let's call

792
00:38:25,719 --> 00:38:28,279
Speaker 1: it a ribby and then I'm being told to sit

793
00:38:28,400 --> 00:38:33,279
Speaker 1: there for ten minutes so that the juices doesn't it

794
00:38:33,360 --> 00:38:36,000
Speaker 1: get cold? Like this is my problem is aren't letting

795
00:38:36,040 --> 00:38:38,160
Speaker 1: my meat get cold? And then I'm serving cold meat?

796
00:38:38,520 --> 00:38:40,759
Speaker 1: Like how do I because people say the juice is right,

797
00:38:40,760 --> 00:38:43,680
Speaker 1: you got to you gotta let the juices settle. Help

798
00:38:43,760 --> 00:38:47,239
Speaker 1: me through this. Yeah, And I don't know if you

799
00:38:47,320 --> 00:38:49,239
Speaker 1: saw my post the other day. So I took two

800
00:38:49,400 --> 00:38:52,200
Speaker 1: equally sized ribies, cooked them exactly the same way. One

801
00:38:52,239 --> 00:38:54,120
Speaker 1: of them I cut immediately, in the other one I

802
00:38:54,200 --> 00:38:56,880
Speaker 1: actually let sit from fifteen minutes, and it was roughly

803
00:38:56,920 --> 00:38:59,200
Speaker 1: a twenty six percent moisture loss on the one that

804
00:38:59,400 --> 00:39:02,080
Speaker 1: I immediately be cut versus the one that I allowed

805
00:39:02,120 --> 00:39:05,520
Speaker 1: to rest. However, to your point, you're correct the other one,

806
00:39:05,600 --> 00:39:09,000
Speaker 1: the latter piece was more like warm. I wouldn't say

807
00:39:09,080 --> 00:39:11,279
Speaker 1: room temperature, but it was warmer versus just that hot

808
00:39:11,600 --> 00:39:13,640
Speaker 1: right off the girls steak that people like what I

809
00:39:13,719 --> 00:39:16,759
Speaker 1: would suggest because just so you know, the quick kind

810
00:39:16,800 --> 00:39:21,800
Speaker 1: of and dirty science behind that is the exterior of

811
00:39:21,880 --> 00:39:24,560
Speaker 1: your meat is really really really hot, and it's and

812
00:39:24,640 --> 00:39:27,239
Speaker 1: it's trying to like the blood trying to escape the

813
00:39:27,360 --> 00:39:30,200
Speaker 1: meat because it's reaching the temperature of the oven. So

814
00:39:30,320 --> 00:39:33,439
Speaker 1: when you when you cut into it, the moisture can't

815
00:39:33,560 --> 00:39:36,120
Speaker 1: flow to the exterior of the meat because those those

816
00:39:36,239 --> 00:39:38,840
Speaker 1: protein strands are can dance, so it's coming back to

817
00:39:38,960 --> 00:39:40,560
Speaker 1: the center of the meat and the running out on

818
00:39:40,640 --> 00:39:44,320
Speaker 1: the plate. What I would say, understanding that science is

819
00:39:44,440 --> 00:39:46,120
Speaker 1: if you are going to eat your steak right away,

820
00:39:46,440 --> 00:39:50,440
Speaker 1: cut the outside in right because then you're you're relieving

821
00:39:50,480 --> 00:39:53,640
Speaker 1: the pressure basically, so versus the juices running to the

822
00:39:53,719 --> 00:39:55,440
Speaker 1: center of the meat. That's a lot cooler and it

823
00:39:55,480 --> 00:39:57,399
Speaker 1: has a ton of masks. It's going to come out

824
00:39:57,480 --> 00:40:01,719
Speaker 1: really quickly. You cut the exterior, you're almost relieving the pressure,

825
00:40:02,239 --> 00:40:06,680
Speaker 1: which is going to decrease the likelihood of losing a

826
00:40:06,760 --> 00:40:09,640
Speaker 1: ton of juice onto your plate. Should you should the

827
00:40:09,719 --> 00:40:12,040
Speaker 1: outside of the steak in? Should you pepper your red

828
00:40:12,120 --> 00:40:17,520
Speaker 1: meat or do you worry about the pepper burning before

829
00:40:17,600 --> 00:40:21,200
Speaker 1: cooking it? Yeah? I don't ever cook with black pepper.

830
00:40:21,200 --> 00:40:23,400
Speaker 1: I always finished with black pepper. You'll never find me

831
00:40:23,480 --> 00:40:26,319
Speaker 1: cooking with pepper. There we go. That's what I had

832
00:40:26,360 --> 00:40:27,960
Speaker 1: a feeling because I know some people they always say

833
00:40:28,000 --> 00:40:29,880
Speaker 1: salt and pepper your meat first thing, you know, I'm like,

834
00:40:29,920 --> 00:40:32,200
Speaker 1: I don't know about peppering it actually, and now the chef,

835
00:40:32,440 --> 00:40:34,759
Speaker 1: the chef has confirmed what I thought was the case.

836
00:40:34,960 --> 00:40:38,360
Speaker 1: All right now, sir, We now we give people the

837
00:40:39,200 --> 00:40:41,399
Speaker 1: best of the best, just for the every day because

838
00:40:41,400 --> 00:40:43,359
Speaker 1: if people watching this or overwhelmingly going to be ninety

839
00:40:43,400 --> 00:40:45,080
Speaker 1: nine percent of them are just you know, every day cooks,

840
00:40:45,120 --> 00:40:46,799
Speaker 1: men and women who want to make some decent food.

841
00:40:47,160 --> 00:40:49,040
Speaker 1: What are some things you tell people that are easy

842
00:40:49,160 --> 00:40:52,120
Speaker 1: to apply and remember that just make whatever they're making better.

843
00:40:54,400 --> 00:40:56,680
Speaker 1: First and foremost, brighten all your food with an acid,

844
00:40:56,719 --> 00:40:59,080
Speaker 1: whether that's lemon juice, whether that's um, you know, or

845
00:40:59,120 --> 00:41:02,680
Speaker 1: any citrus juice, tomato product, or a nice high quality

846
00:41:02,680 --> 00:41:05,840
Speaker 1: of vinegar. Ninety percent of the time when food tastes bland,

847
00:41:05,880 --> 00:41:08,560
Speaker 1: it's because it's missing that brightness that pop that acid,

848
00:41:08,880 --> 00:41:11,680
Speaker 1: which typically cuts through the richness of the food. Because

849
00:41:11,680 --> 00:41:13,400
Speaker 1: if you think about it, we taste food with our

850
00:41:13,440 --> 00:41:16,319
Speaker 1: palette salty, sour, is sweet and bitter, and we get

851
00:41:16,360 --> 00:41:19,800
Speaker 1: the salt part easily. Woods are naturally sweet. The bitterness

852
00:41:19,920 --> 00:41:22,000
Speaker 1: also comes naturally from the food, but can come from

853
00:41:22,040 --> 00:41:25,880
Speaker 1: like peppers and mustards and fresh herbs. But that sourness,

854
00:41:26,000 --> 00:41:29,759
Speaker 1: you've got to balance that out in your palates. Number two,

855
00:41:30,320 --> 00:41:32,719
Speaker 1: if a food, if food taste bland, or when you're

856
00:41:32,719 --> 00:41:35,560
Speaker 1: creating a dish, texture, texture is key. I mean, just

857
00:41:35,760 --> 00:41:38,960
Speaker 1: even as we're doing having this conversation right now, imagine

858
00:41:39,000 --> 00:41:41,600
Speaker 1: eating a spoonful of mashed potatoes, right, it gets kind

859
00:41:41,600 --> 00:41:44,000
Speaker 1: of boring after a bite or two. Now, imagine taking

860
00:41:44,040 --> 00:41:46,560
Speaker 1: a handful of potato chips, crushing them up, folding them

861
00:41:46,640 --> 00:41:49,239
Speaker 1: in your mashed potatoes, and then eating that same spoonful

862
00:41:49,239 --> 00:41:51,480
Speaker 1: of mashed potatoes with those crunchy potato chips in there.

863
00:41:51,640 --> 00:41:54,040
Speaker 1: That's a lot more exciting, right. We love that crunch

864
00:41:54,080 --> 00:41:56,839
Speaker 1: when you bite into it, it simulates, you know, all

865
00:41:56,920 --> 00:42:02,080
Speaker 1: of your senses. So texture is Key's incredibly important. So

866
00:42:02,440 --> 00:42:04,799
Speaker 1: I mean, really, those are like two tips right there

867
00:42:04,920 --> 00:42:07,919
Speaker 1: that I think can take your food from basic to extraordinary.

868
00:42:08,600 --> 00:42:11,520
Speaker 1: So what's just with the adding an acid? What's something

869
00:42:11,600 --> 00:42:15,239
Speaker 1: that somebody might cook that just that acid edition, right?

870
00:42:15,280 --> 00:42:18,440
Speaker 1: People know, Okay, lemon on fresh fish, Like that's pretty straightforward,

871
00:42:18,719 --> 00:42:20,720
Speaker 1: he said, lemon vinegar or some kind of a citrus.

872
00:42:21,040 --> 00:42:24,080
Speaker 1: What's something that you might not necessarily think or you know,

873
00:42:24,280 --> 00:42:26,879
Speaker 1: it's it's not an automatic. Oh I'm gonna I'm gonna

874
00:42:26,880 --> 00:42:29,640
Speaker 1: add that acid to it, and you're like, well, no,

875
00:42:29,719 --> 00:42:33,560
Speaker 1: it'll actually make a big difference eggs. Right, So we

876
00:42:33,680 --> 00:42:35,799
Speaker 1: actually I did this. I would usually cast a couple

877
00:42:35,920 --> 00:42:37,480
Speaker 1: a couple of weeks a couple of weeks ago, and

878
00:42:37,520 --> 00:42:40,000
Speaker 1: we did a member's only segment afterwards. I made omelets

879
00:42:40,040 --> 00:42:42,600
Speaker 1: for everybody and I showed them. I finished the eggs

880
00:42:42,640 --> 00:42:44,600
Speaker 1: at the very end as a seasoning with a little

881
00:42:44,680 --> 00:42:48,360
Speaker 1: a nice like sherry vinegar, because it amplifies the flavor.

882
00:42:48,440 --> 00:42:51,640
Speaker 1: Eggs are so rich and unctuous. Almost with that naturally, mommy,

883
00:42:51,920 --> 00:42:55,480
Speaker 1: you want that acid to kind of make that richness pop.

884
00:42:55,840 --> 00:43:00,759
Speaker 1: So it's not overwhelmingly heavy and it justly opens up

885
00:43:00,800 --> 00:43:03,360
Speaker 1: your palate. It's a catalyst for flavor. In another so

886
00:43:03,880 --> 00:43:07,400
Speaker 1: add a little bit of fresh lemon juice to scrambled

887
00:43:07,440 --> 00:43:11,200
Speaker 1: eggs or like an omelet. Ye at the end, right,

888
00:43:11,360 --> 00:43:13,719
Speaker 1: finish it with the acid. You don't cook with the

889
00:43:13,800 --> 00:43:16,280
Speaker 1: acid because then it will just caramelize and get sweet.

890
00:43:16,719 --> 00:43:20,360
Speaker 1: You finish with the acid or right if you you

891
00:43:20,440 --> 00:43:24,280
Speaker 1: know the end or actually is the zest of citrus.

892
00:43:24,640 --> 00:43:26,960
Speaker 1: So if you get a microplane and you just zest

893
00:43:27,040 --> 00:43:30,160
Speaker 1: a little bit of lemon or lime or even grape fruit.

894
00:43:30,520 --> 00:43:33,440
Speaker 1: There's so much oil in the exterior skin of citrus,

895
00:43:33,520 --> 00:43:36,200
Speaker 1: and that's also acidic, but that's also got some fat

896
00:43:36,320 --> 00:43:39,640
Speaker 1: to it, some oils in there. It will just take

897
00:43:39,920 --> 00:43:42,920
Speaker 1: your food to another level. So use the juice and

898
00:43:43,239 --> 00:43:45,719
Speaker 1: use the zest, and then always be equipped with a

899
00:43:45,800 --> 00:43:50,000
Speaker 1: real high quality vinegar, sherry vinegar, champagne vinegar, white balsamic vinegar.

900
00:43:50,320 --> 00:43:53,000
Speaker 1: Even just a nice baalsamic vinegar is good too. So

901
00:43:53,160 --> 00:43:56,200
Speaker 1: like the little drizzle of a champagne vinegar, I'm getting hungry.

902
00:43:56,200 --> 00:43:58,800
Speaker 1: You're talking about this, of course, on like my omelet

903
00:43:58,840 --> 00:44:00,640
Speaker 1: at the end, Just just that simple, just like a

904
00:44:00,680 --> 00:44:03,840
Speaker 1: little dude, just drop it on there, yep, yep. And

905
00:44:04,120 --> 00:44:05,920
Speaker 1: it's fun to play with food like this, right, So

906
00:44:06,040 --> 00:44:08,000
Speaker 1: next time you cook or grilled chicken, just take one

907
00:44:08,040 --> 00:44:11,200
Speaker 1: piece of chicken that's totally plain, right, and then take

908
00:44:11,239 --> 00:44:13,560
Speaker 1: another piece of chicken and just maybe brush a little

909
00:44:13,600 --> 00:44:15,640
Speaker 1: dijon mustard on there and try that, and then another

910
00:44:15,719 --> 00:44:18,680
Speaker 1: piece of chicken, brush some dijon mustard, throw some potato

911
00:44:18,800 --> 00:44:20,359
Speaker 1: chips on there, and then hit it with a little

912
00:44:20,360 --> 00:44:23,480
Speaker 1: bit of acid and then taste test all three in sequence,

913
00:44:23,680 --> 00:44:26,759
Speaker 1: and you'll understand the principle. Of adding those layers of

914
00:44:26,840 --> 00:44:29,560
Speaker 1: flavor and texture, and you'll see from point A to

915
00:44:29,640 --> 00:44:33,800
Speaker 1: point C, if you will, how different it tastes. And

916
00:44:33,880 --> 00:44:36,160
Speaker 1: then apply that to other foods, other dishes, and play

917
00:44:36,200 --> 00:44:39,759
Speaker 1: with it yourself. These basic you know, think of it

918
00:44:39,840 --> 00:44:41,720
Speaker 1: as music, right, You kind of have a jazz standard,

919
00:44:41,760 --> 00:44:44,440
Speaker 1: a one, four or five, right, and then you improvise

920
00:44:44,680 --> 00:44:47,480
Speaker 1: over that, over these basic standards, and you add in

921
00:44:47,600 --> 00:44:50,239
Speaker 1: your own little personality, you know, kind of your staccata

922
00:44:50,360 --> 00:44:52,360
Speaker 1: or what have you. You do the same with food,

923
00:44:52,680 --> 00:44:56,200
Speaker 1: utilizing these basic principles. Textures can be anything from nuts

924
00:44:56,239 --> 00:45:01,520
Speaker 1: to chips to fresh raw vegetables. Very cool, learned, something learned,

925
00:45:01,520 --> 00:45:03,960
Speaker 1: something very useful everybody today. As we always do on

926
00:45:04,080 --> 00:45:06,800
Speaker 1: the show, before we let you go, Chef and you Gruel,

927
00:45:07,440 --> 00:45:09,480
Speaker 1: you are working on a concept out there right now.

928
00:45:09,520 --> 00:45:11,640
Speaker 1: You said you have a new launch for a restaurant.

929
00:45:11,880 --> 00:45:13,400
Speaker 1: Just tell us a little a little bit about what

930
00:45:13,480 --> 00:45:15,960
Speaker 1: it is. So not only me, but other people listening

931
00:45:16,040 --> 00:45:18,200
Speaker 1: can show up and be like, I stand with freedom.

932
00:45:18,480 --> 00:45:23,440
Speaker 1: I stand with Chef Gruel and his delicious lobster burrito. Hey,

933
00:45:23,480 --> 00:45:25,319
Speaker 1: if somebody came in and said that word for word

934
00:45:25,360 --> 00:45:29,200
Speaker 1: there you mean for free, so and I'll stand behind that.

935
00:45:29,360 --> 00:45:31,759
Speaker 1: So this is called Calico Fish House. It's what I

936
00:45:31,840 --> 00:45:33,960
Speaker 1: call a seafood chop house. So it's the best in

937
00:45:34,040 --> 00:45:36,520
Speaker 1: both meat and fish and everything that we get, you know,

938
00:45:36,600 --> 00:45:38,399
Speaker 1: And it's kind of a cliche, but we're really trying

939
00:45:38,440 --> 00:45:41,640
Speaker 1: to support out of the local farmers, fishermen. Nothing processed,

940
00:45:41,680 --> 00:45:44,440
Speaker 1: no seed oils, putting my money when my mouth is

941
00:45:44,480 --> 00:45:46,200
Speaker 1: I mean, we talk about all of these things, but

942
00:45:46,960 --> 00:45:49,840
Speaker 1: the basic premise behind this restaurant is get the government

943
00:45:49,880 --> 00:45:51,960
Speaker 1: out of my kitchen. The government is in all of

944
00:45:52,000 --> 00:45:55,600
Speaker 1: our food products, the mass manufacture them, your soybean oils

945
00:45:55,640 --> 00:45:58,400
Speaker 1: to your transpats, your Omega six batty acids. And I

946
00:45:58,480 --> 00:46:01,040
Speaker 1: want to flip the food system upside down and present

947
00:46:01,160 --> 00:46:03,880
Speaker 1: my version of the real food pyramid right here with

948
00:46:03,960 --> 00:46:05,600
Speaker 1: the best of the best when it comes to proteins

949
00:46:05,640 --> 00:46:08,880
Speaker 1: and fats and needs. Chef appreciate you being with us,

950
00:46:08,920 --> 00:46:10,920
Speaker 1: Chef and you Gruel everybody follow him on Twitter if

951
00:46:11,000 --> 00:46:12,959
Speaker 1: nothing else for the food photos and for the food

952
00:46:13,000 --> 00:46:15,520
Speaker 1: wisdom and other things. Chef appreciate you being with us.

953
00:46:15,560 --> 00:46:18,160
Speaker 1: Thanks so much, and Honor, thank you so much for

954
00:46:18,239 --> 00:46:18,520
Speaker 1: having me