1
00:00:03,440 --> 00:00:09,280
Speaker 1: With a recondre. I only got into like following the

2
00:00:09,320 --> 00:00:11,840
Speaker 1: food scene recently just because I didn't have any money

3
00:00:12,840 --> 00:00:15,360
Speaker 1: until recently, So like I couldn't eat at a nice

4
00:00:15,400 --> 00:00:17,120
Speaker 1: restaurant until.

5
00:00:16,960 --> 00:00:20,200
Speaker 2: Now, you're making enough for lost time. I see that

6
00:00:21,440 --> 00:00:24,400
Speaker 2: you're not gonna that like fucking bowling things, man, but

7
00:00:24,440 --> 00:00:25,599
Speaker 2: you're at the best of the vest.

8
00:00:26,160 --> 00:00:28,760
Speaker 1: You know what chef Renee told me when I went

9
00:00:28,800 --> 00:00:34,800
Speaker 1: to Noma, He said, he goes, when I started fine dining,

10
00:00:35,280 --> 00:00:39,320
Speaker 1: was only elderly people showing up. It was white tablecloths,

11
00:00:39,479 --> 00:00:42,559
Speaker 1: and it would be like old white dudes in like

12
00:00:42,960 --> 00:00:47,360
Speaker 1: double breasted brass button suits eating like like you were

13
00:00:47,400 --> 00:00:50,320
Speaker 1: just cooking for like the Duchess of Whales or whatever.

14
00:00:50,640 --> 00:00:54,360
Speaker 1: So he's like, I'm so fucking happy to be alive

15
00:00:54,400 --> 00:00:56,880
Speaker 1: in this era where there's it's like you say, people

16
00:00:56,880 --> 00:00:58,880
Speaker 1: showing up in short I was just like this he

17
00:00:58,920 --> 00:01:03,640
Speaker 1: goes where people are like youth culture is invested in

18
00:01:03,760 --> 00:01:05,839
Speaker 1: food and in chefs. He's like, I could have never

19
00:01:05,880 --> 00:01:08,800
Speaker 1: predicted that it was so up its own ass and

20
00:01:08,800 --> 00:01:12,040
Speaker 1: pretentious and stuffy when I started. I'm like so happy

21
00:01:12,080 --> 00:01:15,199
Speaker 1: to see this new wave of like punk rock kids

22
00:01:15,280 --> 00:01:18,440
Speaker 1: actually giving a fuck about food and fine dining and

23
00:01:18,480 --> 00:01:21,640
Speaker 1: not seeing white tablecloths everywhere. And I was like, oh,

24
00:01:21,640 --> 00:01:24,520
Speaker 1: I never even thought about that because I've only only

25
00:01:24,520 --> 00:01:28,720
Speaker 1: got into it recently and only experienced it really in

26
00:01:28,760 --> 00:01:32,160
Speaker 1: Los Angeles. Yeah, just starting for in this new form.

27
00:01:32,240 --> 00:01:35,280
Speaker 1: So the new form to me is the norm and

28
00:01:36,200 --> 00:01:41,399
Speaker 1: the old guard. These like New York Times guys and

29
00:01:41,440 --> 00:01:43,720
Speaker 1: Michelin Star guys and stuff like that I never experienced.

30
00:01:43,760 --> 00:01:47,199
Speaker 1: So like, to me, it is all these I guess

31
00:01:47,200 --> 00:01:49,520
Speaker 1: I'm on the I just turned forty, so maybe I'm

32
00:01:49,560 --> 00:01:53,320
Speaker 1: on the cusp of seeing that old wave and that

33
00:01:53,440 --> 00:01:57,760
Speaker 1: old guard, the gatekeeper kind of guard, versus this new wave.

34
00:01:57,800 --> 00:02:00,560
Speaker 1: So to me, all the best restaurants in the like

35
00:02:00,760 --> 00:02:05,440
Speaker 1: LA is like the fucking gold Star. And also, I

36
00:02:05,480 --> 00:02:07,680
Speaker 1: will say this, I just moved back to New York recently,

37
00:02:08,680 --> 00:02:10,520
Speaker 1: and there's great New York restaurants. Not saying there's great

38
00:02:10,520 --> 00:02:11,440
Speaker 1: restaurants throughout the world.

39
00:02:11,520 --> 00:02:13,959
Speaker 2: So there are great great New York, great chefs in

40
00:02:14,000 --> 00:02:16,280
Speaker 2: New York, in Brooklyn and all throughout this you know,

41
00:02:16,400 --> 00:02:17,480
Speaker 2: lower Lower East.

42
00:02:17,320 --> 00:02:21,000
Speaker 1: Side, Yeah, and even and and and what the fuck

43
00:02:21,080 --> 00:02:23,560
Speaker 1: I just went to Aaron Franklin's in Austin, Texas, Like

44
00:02:23,600 --> 00:02:25,720
Speaker 1: all over there. If you look, if you want to

45
00:02:25,720 --> 00:02:27,919
Speaker 1: find a great chef, you're going to find great talent

46
00:02:27,960 --> 00:02:30,760
Speaker 1: scattered throughout the world in all industries. But I will

47
00:02:30,840 --> 00:02:35,959
Speaker 1: say the quality of produce, quality of vegeted fruits, vegetables

48
00:02:36,040 --> 00:02:40,000
Speaker 1: and meats out here in California is not only way

49
00:02:40,040 --> 00:02:42,440
Speaker 1: better than New York, I feel like it's like better

50
00:02:42,560 --> 00:02:45,040
Speaker 1: than most cities I've been to in the world. And

51
00:02:45,560 --> 00:02:48,040
Speaker 1: I noticed it in La and San Francisco, like it's

52
00:02:48,160 --> 00:02:52,880
Speaker 1: the most robust and in good plants mean good animals.

53
00:02:52,880 --> 00:02:55,119
Speaker 1: If the plants are happy, the animals are happy, it's

54
00:02:55,160 --> 00:02:58,400
Speaker 1: the best quality I've noticed that after living here fifteen

55
00:02:58,480 --> 00:03:01,200
Speaker 1: years and moving back to New York recently. There's just

56
00:03:01,480 --> 00:03:05,799
Speaker 1: nothing like a fucking strawberry or tomato out here. Then

57
00:03:05,880 --> 00:03:08,639
Speaker 1: almost anywhere Australia is pretty good. When I went to Sydney,

58
00:03:08,680 --> 00:03:11,120
Speaker 1: it was pretty fucking good, pretty pretty on par. But

59
00:03:11,240 --> 00:03:14,600
Speaker 1: like I think it's funny that you everything you're telling

60
00:03:14,639 --> 00:03:17,160
Speaker 1: me about like this old guard is like shocking to

61
00:03:17,200 --> 00:03:19,679
Speaker 1: me because in my mind it's the opposite, like La

62
00:03:19,840 --> 00:03:22,919
Speaker 1: holds it and just all throughout California and San Francisco too,

63
00:03:22,960 --> 00:03:30,600
Speaker 1: and and actually West Coast I would say, like Seattle, Vancouver, Seattle, Portland, SF, LA.

64
00:03:31,040 --> 00:03:34,920
Speaker 1: The quality of ingredients is unmatched almost anywhere I've eaten

65
00:03:34,920 --> 00:03:35,400
Speaker 1: in the world.

66
00:03:35,560 --> 00:03:37,920
Speaker 2: Yeah, I mean, California's probably got the best produce in

67
00:03:37,960 --> 00:03:41,920
Speaker 2: the world. Maybe, like you know, Sydney's great Australian. I

68
00:03:41,960 --> 00:03:44,120
Speaker 2: think maybe the Mediterrane, like Greece.

69
00:03:44,200 --> 00:03:46,640
Speaker 1: You know. Yeah, I just ate my way through Greece

70
00:03:46,680 --> 00:03:49,240
Speaker 1: and Italy and and and had some fucking killer meals

71
00:03:49,240 --> 00:03:51,720
Speaker 1: in Spain and France. And I've had some killer fucking meals.

72
00:03:51,840 --> 00:03:53,760
Speaker 2: But the produces but I like, like.

73
00:03:53,880 --> 00:03:55,680
Speaker 1: It's also very hit or miss. But I will say

74
00:03:55,680 --> 00:03:58,280
Speaker 1: this about Spain and France. Those servers don't go fuck

75
00:03:58,320 --> 00:04:02,760
Speaker 1: about you man. They're rough, and that is that that

76
00:04:02,920 --> 00:04:04,560
Speaker 1: taints the experience.

77
00:04:04,400 --> 00:04:07,800
Speaker 2: Like I remember, but then they're not working for tips.

78
00:04:08,000 --> 00:04:09,960
Speaker 1: I remember asking somebody in Madrid. I was like, does

79
00:04:09,960 --> 00:04:11,680
Speaker 1: this have cheese in it? They were like, look, I

80
00:04:11,720 --> 00:04:14,120
Speaker 1: don't know if it has cheese in it, and I

81
00:04:14,160 --> 00:04:16,560
Speaker 1: was like whoa. I was like, dude, I just don't

82
00:04:16,560 --> 00:04:19,080
Speaker 1: want to fart later I'm not here. Sorry, I didn't know.

83
00:04:19,400 --> 00:04:21,039
Speaker 1: And then the rest of your meal you're like, fuck,

84
00:04:21,040 --> 00:04:22,640
Speaker 1: you can't even enjoy it because you're like you just

85
00:04:22,680 --> 00:04:25,800
Speaker 1: got scalded by I had this bartender. I was just like, hey,

86
00:04:25,800 --> 00:04:27,760
Speaker 1: can I get one more glass of wine in Madrid?

87
00:04:27,800 --> 00:04:30,640
Speaker 1: And he's like nah, and I go why, He's like,

88
00:04:30,640 --> 00:04:32,920
Speaker 1: we're closed. I was like, it's eleven thirty. I thought

89
00:04:32,920 --> 00:04:35,839
Speaker 1: you close at twelve and he's like, oh, I'm closing now.

90
00:04:35,880 --> 00:04:38,400
Speaker 1: And I was like, well, you didn't even call last call.

91
00:04:38,480 --> 00:04:40,320
Speaker 1: He's like, I don't need to. And I was like,

92
00:04:41,360 --> 00:04:43,320
Speaker 1: I just want you to pour me. Why just pour me?

93
00:04:43,400 --> 00:04:48,640
Speaker 1: The why? So that shit taints how I feel what

94
00:04:48,720 --> 00:04:52,039
Speaker 1: I'm meaning. I wish it didn't, but I'm thin skin,

95
00:04:52,360 --> 00:04:53,599
Speaker 1: I'm sensitive, so me too.

96
00:04:53,720 --> 00:04:56,040
Speaker 2: It happens in Asia too. Like people are tough everywhere

97
00:04:56,040 --> 00:04:58,440
Speaker 2: around the world except which is weird, Like you know

98
00:04:58,440 --> 00:05:00,360
Speaker 2: because us in America we think we're the t office,

99
00:05:00,360 --> 00:05:02,920
Speaker 2: but like, you know, we're actually really kind to each

100
00:05:02,920 --> 00:05:06,480
Speaker 2: other in these kind of social environments you know, around

101
00:05:06,480 --> 00:05:09,520
Speaker 2: the world, like they're really tough, really tough, you know,

102
00:05:09,839 --> 00:05:11,440
Speaker 2: and then and then you have to and the thing

103
00:05:11,600 --> 00:05:13,920
Speaker 2: the culture is like, you know, my wife's from Koreas,

104
00:05:13,920 --> 00:05:16,320
Speaker 2: so it's like I have she always like she kind

105
00:05:16,320 --> 00:05:18,200
Speaker 2: of hits me in like the small the back when

106
00:05:18,200 --> 00:05:20,799
Speaker 2: I'm being too nice at a like a Korean restaurant

107
00:05:20,880 --> 00:05:22,680
Speaker 2: or something. She's like, you got to give it back,

108
00:05:22,720 --> 00:05:25,880
Speaker 2: like the same you gotta go back with the same

109
00:05:26,040 --> 00:05:29,159
Speaker 2: energy or else they don't respect you. So the problem

110
00:05:29,240 --> 00:05:30,960
Speaker 2: is they don't respect you. So if you give it back,

111
00:05:31,000 --> 00:05:34,560
Speaker 2: then they're okay, okay, then they're down for the you know,

112
00:05:34,640 --> 00:05:35,200
Speaker 2: the joust.

113
00:05:35,440 --> 00:05:37,359
Speaker 1: I will say the first time I ate that Super

114
00:05:37,400 --> 00:05:39,680
Speaker 1: Bowl Jeep, I was like, ship, are they mad at me?

115
00:05:40,440 --> 00:05:40,960
Speaker 2: I'm not mad?

116
00:05:41,040 --> 00:05:44,000
Speaker 1: Like, what do you want? I was like, whatever you want,

117
00:05:44,080 --> 00:05:44,880
Speaker 1: I'm sorry.

118
00:05:45,040 --> 00:05:46,880
Speaker 2: No, you got to give it back. But yeah, fine

119
00:05:46,920 --> 00:05:49,680
Speaker 2: dining used to be like going to the opera. That's

120
00:05:49,720 --> 00:05:53,520
Speaker 2: basically what it was. And right.

121
00:05:55,320 --> 00:05:58,279
Speaker 1: Special in guys that came up in that opera. Yeah,

122
00:05:58,600 --> 00:06:00,680
Speaker 1: fucking ship the motherfuckers give and your ship.

123
00:06:00,960 --> 00:06:04,480
Speaker 2: Especially in Europe, it still existed. Yeah, it used to

124
00:06:04,560 --> 00:06:05,880
Speaker 2: be like that, and that used to be what was

125
00:06:05,920 --> 00:06:10,720
Speaker 2: considered fine dining. And uh man, I'm so glad that Arizona.

126
00:06:10,960 --> 00:06:12,880
Speaker 2: Yeah that ship, yeah, that ship

127
00:06:16,200 --> 00:06:17,160
Speaker 1: With Eric Andre